Good 1-for-1 S$55 Lunch Buffet @ Furama Riverfront on 23Feb2016

maki, prawn, tako, salmon sashimi, pickled ginger

maki, prawn, tako, salmon sashimi, pickled ginger

a friend bought lunch today. we were to meet at the square @ furama on 23.2.2016.

silly me did not find out that it was furama riverfront at havelock road (did not come to mind altogether) & just went to furama at eu tong sen street. & i parked at clarke quay for free parking 12pm to 3pm, and walked to furama. that was rather inconvenient since it was the wrong hotel. so i took a cab to furama riverfront & my friend sent me to clarke quay after lunch. 🙂

the square on level 2 serves buffet. there is 1 for 1 promotion at S$55 for lunch, so quite ok, not too pricey.

we were seated near the window area, very pleasant.

salmon sashimi

salmon sashimi

started with the sashimi station. with the current GBS (Group B Streptococcus) scare, there was a sign stating it was “salt water salmon”.

salmon was very good sweet & fresh. i took very few by my usual standard, just 4 slices.

sashimi

sashimi

had the cooked prawns (good), tako, skipped the shell fish.

smoked salmon & cold cuts

smoked salmon & cold cuts

took a pieces of slami & some smoked salmon.

sushi

sushi

& 2 maki – a reverse roll & a spider maki.

root veg confit, asparagus, amerircan prawn salad, sundried tomatoes, salami, turkey salad

root veg confit, asparagus, amerircan prawn salad, sundried tomatoes, salami, turkey salad

i wasn’t expecting much of the buffet actually. there are usually so so.

but these were quite good. turkey salad best, asparagus was good, the prawn salad was good (nothing unusual but good), sundried tomatoes, and the vegetables confit tasty too. i didn’t quite like the beetroot, had much better beetroots before.

tasty curry chicken noodles (not the real curry chicken noodles)

tasty curry chicken noodles (not the real curry chicken noodles)

i had to try the curry chicken noodles. it was nothing like (no comparison with) the ah heng curry chicken noodles of course. i would say basically 2 quite different dishes. still the curry was very tasty as a curry dish.

main courses

main courses

i was surprised by the main courses too. i almost w/o fail avoid main courses in buffet except for semi-buffet as a single alacarte order. i guess buffet main courses have improved!

i tried nearly every dish.

main courses

main courses

pork rib was good, tasty. roast prime rib was competent. fish au gratin was good, but the steamed fish was overdone (both were the same cheap sutchi fish. i am thinking of doing this for my community meals so tried both). oxtail was competent, the braised sauce & vegetables were good. my friend especially liked the deep-fried belly pork. it was just ok for me. there was a mid-eastern lamb preparation i think, very nice too.

pork collar & ham casserole

pork collar & ham casserole

& the pork collar casserole, surprising quite good. meat looked (& felt when cutting) tough & overdone ut it was actually quite tender.

fish au gratin

fish au gratin

as said earlier, fish au gratin was the better preparation.

cheese platter, dried fruits, nuts

cheese platter, dried fruits, nuts

i took the 3 cheese – a brie, a blue & another cheese, some dried apricots, sultanas & walnut.

dessert - water melon, new york cheese cake, jelly shooter

dessert – water melon, new york cheese cake, jelly shooter

not impressed with dessert. anyway not expecting much.

peanut paste (unedible)

peanut paste (unedible)

the peanut paste was unedible & should not be served. need a hong kong chef.

i quite enjoyed this lunch, chat with friend & trying out different food. one of the few times i actually bordered to try out the main courses, usually just took lots of sashimi…lol..

c.h.e.f andy

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Instant Noodles with Prawns & Oysters

instant noodles with prawn & oysters

instant noodles with prawn & oysters

wife, children were out, eating alone this evening.

didn’t feel like cooking anything. looked at the freezer & picked out some prawns & frozen oysters – easiest to defrost. the prawns had shells on so easy to separate.

myojo chicken abalone instant noodles

myojo chicken abalone instant noodles

did not feel like having the more expensive instant noodles like (1) mykuali penang white curry noodles or (2) instant mala ramen 香锅麻辣牛肉面 or (3) nissin kyushu black ramen. so just pick the cheap myojo chicken abalone instant noodles. 🙂

instant noodles with prawn & oysters

instant noodles with prawn & oysters

instant noodles with prawn & oysters

instant noodles with prawn & oysters

noodles were quite tasty. prawns were fresh & oysters large & plump.

instant noodles with prawn & oysters

instant noodles with prawn & oysters

after all the nice big prawn noodles at why eat har, i was kidding my friend whose brother is the co-proprietor of why eat har that i am now having small prawns instant noodles.^^

c.h.e.f andy

Very Expensive Kaiseki & Way Below Expectations @ GOTO on 23Oct2014

#1 sakizuki – a selection of small appetizers

#1 sakizuke – a selection of small appetizers

we had good recent experience of GOTO’s S$68 omakase lunch on 1.10.2014.

my wife wanted to buy me a good dinner & also to invite her close couple friends. since GOTO will start renovation very shortly & remodel to a casual non kaiseki restaurant, we decided to order the S$280pax omakase dinner on 23.10.2014.

food was good of course, but relative to the exorbitant price, it was really far below expectations, compared with keyaki, kuriya, hachi & of course mikuni. 😦

#1 sakizuki – a selection of small appetizers

#1 sakizuke – a selection of small appetizers

the #1 sakizuke – a selection of small appetizers 先附 was of very good standard, with a very nice pickled sanma (秋刀鱼) pacific dory which i liked, duck, a periwinkle?, prawn, cured squid, ikura, pickled shimeji mushrooms & spinach.

#2 dobinmushi

#2 dobinmushi

#2 dobinmushi

#2 dobinmushi

#2 dobinmushi was a very good soup, very clear, tasty soup, with pieces of fish fillet, mushrooms etc.

#2 sashimi moriawase

#3 sashimi moriawase

#2 sashimi moriawase

#3 sashimi moriawase

#2 sashimi moriawase

#3 sashimi moriawase

#3 sashimi moriawase

#3 sashimi moriawase

#3 uni - sashimi moriawase

#3 uni – sashimi moriawase

the #3 sashimi moriawase was a very large serving than the usual served in a kaiseki or course meal. there were 2 chutoro, 1 botan ebi, 2 hotate, several thick cut tako, 2 kampachi, hirame & tai, & uni. it was good standard but no better, in fact the toro was distinctly poorer c/w the S$45 chirashi don (after 50% feed at raffles discounts) at mikuni.

#6 braised kinki (expensive japanese fish)

#4 braised kinki (expensive japanese fish)

#6 braised kinki (expensive japanese fish)

#4 braised kinki (expensive japanese fish)

the #4 braised kinki (expensive japanese fish) was a good tasty fish but to me it tasted like angkoli (red snapper), so i didn’t really understand why it was expensive. this was a nitsuke or simmered dish.

#5 minced prawn in lily bulb paste

#5 minced prawn in lily bulb + yan paste

the #5 minced prawn in lily bulb paste was an interesting, unique dish. the lily bulb + mountain yam paste had the slightly sticky yam texture, and the dish was very tasty overall. 🙂

#6 miso ebi tempura

#6 miso ebi tempura

#6 miso ebi tempura

#6 miso ebi tempura

as with the S$68 lunch, they served a dry miso tempura. it was very nice. 🙂

#8 kagoshima wagyu

#7 kagoshima wagyu

#8 kagoshima wagyu

#7 kagoshima wagyu

#7 kagoshima wagyu was very good, but the better marbled much tastier kagoshima wagyu ishiyaki at mikuni only cost S$37.50 alacarte after 50% discounts.

#9 gohan - chicken shimeji musroom rice

#8 gohan – chicken shimeji mushroom rice

#9 gohan - chicken shimeji musroom rice

#8 gohan – chicken shimeji mushroom rice

the #8 gohan – chicken shimeji mushroom rice had good mushroom flavours but otherwise no comparison with any kamameshi at sun with moon wheelock or a unagi chahan at zen japanese.

#10 dessert tray

#9 dessert tray

#10 dessert tray

#9 dessert tray

they offered very good dessert – very good japanese melon + grapes. yuzu ice cream, orange jelly & strawberry mousse.

macha - nice end to dinner

macha – nice end to dinner

& i always enjoyed macha.

the kaiseki dinner was very good standard, but for me price was far too exorbitant relative to other good kaiseki restaurants & it was not at all value-for-money.  one could get a very good omakase dinner at hachi for S$118pax. and at this price i would want to try kumo anytime.

c.h.e.f andy

Seafood Risotto Par Excellence

seafood risotto modelled after monterosso miky

seafood risotto modelled after monterosso miky

i repeated my lake como, cinque terre, milan grand tour tasting menu for 11pax friends get-together on 30.7.2014.

while overall it was not as good as the last round, the seafood risotto though was outstanding. and so was the tiramisu. 🙂

seafood risotto modelled after monterosso miky

seafood risotto modelled after monterosso miky

seafood risotto modelled after monterosso miky

seafood risotto modelled after monterosso miky

i am very happy with this risotto. the key was the intense stock from prawn shells & heads. there was also the vegetable base from chopped carrots, celery, leeks, yellow onions & green pepper which i softened before adding 1.2 cups of rice. the vegetable sweetness balanced well the prawn stock sweetness. the aborio rice was done al dente by putting in a 210degC oven for 10 minutes, which took it to about 90% cooked.

the prawns & squids were pre-cooked, fried in butter.

the mussels & mango clams were cooked when serving the dish. i did them separately adding sliced ginger, chilli padi & orange peels. they took only few minutes. then the risotto was put on high fire with remaining stock added & just before serving the prawns, squids, mussels & mango clams were added, & cooked for 1 minute. 🙂

the risotto was so very tasty, almost dare i say as good as miky’s…almost but never quite…& the seafood were all so very fresh, tasty, done just right & not overcooked. 🙂

& my friend took such nice photos above as well!

c.h.e.f andy

Seafood Risotto

seafood risotto prawns, squid, razor clams, littleneck clams)

did another excellent seafood risotto for my friends on 31.7.2014.

was trying to copy/recreate monterosso restaurant miky’s incredibly tasty flamed seafood risotto. couldn’t do the flamed pasta part of course, so just the seafood risotto. 🙂

i used my favourite chef john of foowishes.com shortcut oven-baked paella method.

seafood risotto prawns, squid, razor clams, littleneck clams)

seafood risotto prawns, squid, razor clams, littleneck clams)

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littleneck clams (“la la”)

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razor clams

medium prawns & squid fried with butter

medium prawns & squid fried with butter

for seafood, i fried shelled prawns & cross-cut squid(lightly seasoned with fish sauce & white pepper) in butter.

i also very lightly fried the razor clams which i had earlier removed from shell, cut away the innards & cleaned.

i fried ginger & some orange peels & added the littleneck clams to a pan over high fire, adding a little white wine. then cover & let the shells open. discarded any unopened clams.

seafood risotto prawns, squid, razor clams, littleneck clams)

seafood risotto prawns, squid, razor clams, littleneck clams)

seafood risotto prawns, squid, razor clams, littleneck clams)

seafood risotto prawns, squid, razor clams, littleneck clams)

seafood risotto prawns, squid, razor clams, littleneck clams)

seafood risotto prawns, squid, razor clams, littleneck clams)

for the stock i sautéed the heads & shells of 10 medium prawns in olive oil & tumeric & added 500ml of vegetable stock & boiled for a hour. as i was preparing lobster pasta, i added the lobster shells to the shellfish stock as well. 🙂

i sauteed carrot, celery, onions, then leek & garlic in olive oil as a stock base, added turmeric for colour, added 1 cup of arborio rice (which i bought recently at monterosso) & then added the prawn stock & bring to boil. then i placed the oven-proof pan in a preheated 210degC oven for 10mins. i tasted the risotto. the flavour was excellent, and in this case as the stock already had some salt in it & mindful that the prawns & squid were also seasoned i did not add more salt. the risotto was about 85%-90% cooked with the centre slightly hard.

i set it aside. when ready to serve, i added remaining stock & juices from the fried prawns, squid, razor clams & just some from the littleneck clams enough to cover the risotto & placed on high fire w/o cover, added salt & paprika to taste. once risotto was almost cooked i added all the ingredients & covered for 1 minute. this cooked the risotto to al dente. the taste was excellent, super tasty from the sweetness of the vegetable, stock & also the prawns, squid, razor clams & littleneck clams. 🙂

miky's famous flamed seafood risotto

miky’s (monterosso) famous flamed seafood risotto

miky's famous flamed seafood risotto

miky’s (monterosso) famous flamed seafood risotto

sure, it’s not really comparable to miky’s famous flamed seafood risotto which we had at monterosso during our recent amsterdam, lake como, cinque terre, milan adventure 13-24apr2014. still it was a supremely enjoyable dinner. 🙂

c.h.e.f anfy

Ingredients-

  • 10 medium prawns (shelled & de-veined)
  • 1 large or 2 medium squid (cross-cut)
  • 300g razor clams shelled with innards removed & cleaned
  • 500g of littleneck clams cleaned
  • 1 yellow onion (chopped)
  • 2 stalks celery (chopped)
  • 2 stalks leek (chopped)
  • 2 cloves garlic (chopped)
  • 500ml prawn & vegetable stock
  • 1 cup arborio rice
  • 1 teaspoon tumeric (or saffron)

Directions-

  1. fry shelled prawns & cross-cut squid(lightly seasoned with fish sauce & white pepper) in butter. very lightly fry razor clams (after removing shell, cutting away the innards & clean). fry ginger & some orange peels & add the littleneck clams to a pan over high fire, adding a little white wine. then cover & let the shells open. discarded any unopened clams.
  2. stock – sauté heads & shells of 10 medium prawns in olive oil & tumeric & add 500ml of vegetable stock & boiled for a hour.
  3. cook risotto -saute carrot, celery, onions, then leek & garlic in olive oil as a stock base, add turmeric for colour, add 1 cup arborio rice. add prawn stock & bring to boil. place oven-proof pan in a preheated 210degC oven for 10mins. taste the risotto & add sea salt, paprika to taste. risotto should be about 85%-90% cooked with the centre slightly hard. set it aside. when ready to serve, add remaining stock & juices from fried prawns, squid, razor clams & just some from the littleneck clams enough to cover the risotto & placed on high fire w/o cover. add salt & paprika to taste. once risotto almost cooked add all the ingredients & covered for 1 minute & cook the risotto to al dente. serve.

S$19pax Indian Buffet Lunch @ Yantra on 9Jan2014

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this a quick update.

had lunch with couple old RI friends at yantra at tanglin mall on 9.1.2014.  i had lunch at yantra couple of times previously, on 1.8.2013 & before that on 10.6.2013. ambience was great & food was quite good & great value at S$19pax for mon-thurs buffet lunch. 🙂

the server placed a dish with garlic naans & tandoori roti on our table. i generally like both indian vegetarian & non vegetarian dishes & eating garlic naans & tandoori roti with the sauces & dahl. 🙂

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garlic naans & tandoori roti

garlic naans & tandoori roti

at our age we should be avoiding heavy buffet meals, but actually what was important was just picking the dishes one liked & having a moderate amount of it.  i picked couple of murgh (chicken) dishes, a lamb rogan gosht, and some battered prawns & had 1/2 naan & 1/2 roti. didn’t see paneer & fish dishes this time.the prawns were excellent & i had a second helping afterwards plus some vege dish & <1 tablespoon basmati rice, before taking some fruits. so lunch was in fact quite ok, not too heavy but nice tasty food.

we adjourned to the B1 foodcourt for a nice cuppa afterwards. very pleasant lunch, company & conversation. 🙂

c.h.e.f andy