Category Archives: Singapore
Be spoilt for choice at the newly opened Palette Restaurant & Bar, a multi-brand dining concept by BreadTalk Group, where you can enjoy a myriad of gourmet delicacies and street food from ten speciality food brands – from popular home-grown heroes like IndoChili and Delhi 6, to restaurants chains like Ah Yat Seafood Kitchen, as well as exciting newcomers like Ah Koong Restaurant from Malaysia. To top it off, 90 Gastro Bar offers a collection of Singapore-inspired tipples and modernised local desserts to complete the full dining experience.
We started off with some cocktails from 90 Gastro Bar to pique our appetites – here’s the Cabaret Oasis and 1686 at $17++ each. Both cocktails were unique concoctions and each left a smooth and refreshing aftertaste, which complemented the savoury fare we had later on.
One of my favourite picks of the evening was the Sate Ayam Madura by IndoChili ($8.80++ for 5 pieces). Grilled chicken skewers doused with homemade peanut sauce, these were succulent and moist with a lingering smoky flavour.
Next on my list was the Chandi Murg Tikka by Delhi 6 ($13++) – this rich and flavourful dish had great chunks of juicy boneless chicken entrenched in garlic and cashew nut cream sauce.
Making its debut this year at Fairmont Singapore’s resident Japanese restaurant- Mikuni, is the well-loved and much celebrated Summer Unagi Festival.
Unagi, or more commonly known as the eel, is highly regarded as one of the most nutritious and wholesome foods around. This prized delicacy is also believed to increase one’s stamina, renew vitality, and of course keep the body cool to beat the summer heat. The festival usually takes place in mid-July to early August, coinciding with the doyo period that is supposedly the hottest time in Japan.
As for those of you who are simply fans of this freshwater fish for its distinct flavour profile and dense meaty texture, this is one celebration not to be missed.
From 20 July to 7 August 2015, expect to be enthralled by Unagi-themed dishes created by Mikuni’s Executive Chef Moon Kyung Soo that can by enjoyed during lunch (5 courses for $120++) or dinner (8 courses for $220++).
In celebration of Singapore’s golden jubilee, Master Chef Leong Chee Yeng of The Fullerton Hotel’s Jade Restaurant is introducing his SG50 Nostalgic Feast Menu inspired by traditional Cantonese dishes from the 1970s and 80s. Curated in partnership with Wong Ah Yoke, the highly regarded restaurant reviewer and food critic at The Straits Times, expect nothing less than a meal fit for a king.
Resonating modern oriental encapsulated in a seemingly westernized architecture, the Jade creates culinary art pieces that the imperial royalties would assent with one another. Think Jade and immediately one travels back in time to ancient China. In parallel fashion, Master Chef Leong’s Nostalgic Feast Menu aims to bring you back in time and captures classic, rustic flavours through homespun tastes.
The Nostalgic Feast Menu started off with an elaborate Combination of Lobster Platter, which was a curious amalgam of lobster fruit salad, traditional fried prawn roll (or more well known as “hei zhor” in dialect), fried crab with eggs, spring rolls, and fried pork rib with garlic and red fermented bean. I was never a fan of fried stuff but trust me when I tell you that the traditional fried prawn roll and fried pork rib stole my heart and well, stomach too. The fanciful presentation certainly lived up to expectations. The traditional fried prawn roll was packed plumped generous with fresh shrimps and the right proportion of minced pork fats, while the fried pork rib was insanely tender and well-marinated.
Spa Esprit Group has done it again with their hottest new collaboration- Open Farm Community (OFC). Teaming up with Tippling Club’s Ryan Clift and Edible Gardens’ Bjorn Low, OFC is more than just a restaurant and fancy cocktail bar. It is instead an initiative to create a sustainable farming concept which supplies the greens and exotic herbs featured in the dishes at OFC- all grown and harvested in the backyard garden of their 6,000 sq metre property.
The restaurant itself seats about 60 people with an open-concept kitchen and glass panelled floor-to-ceiling windows allowing just the right amount of sunlight to flow through. Service was great, effortlessly smooth and attentive without being overly intrusive. I do appreciate it when service staff are enthusiastic to share more about the dishes and make informative recommendations on what to order. OFC had that part covered quite well.
This giveaway is now closed!
Family recipes usually make the best meals. These are the recipes that are handed down to us and we in turn will hand down to the next generation. Indeed, you can’t beat the taste of home. Of all our family recipes, dry Mee Siam is our favourite. Some believe that the name of the dish refers to Siam, the old name for Thailand, and that the dish is influenced by Thai cuisine, while others believe that the dish is Malay or Peranakan in origin. For us, our roots would definitely be Peranakan because our great-grandmother was from Penang and she was Perankan!
The key to this dish is the combination of spiciness and sourness. Each added ingredient builds layers of flavour to this dish. We believe that it is the sweet, spicy and tangy taste that makes the dish really appetizing and have us craving for more!
Of course, we cannot share our full family recipe because it is after all a family secret but we can share some key ingredients which makes our Rempah so robust and flavourful.