Sunday, 24 September 2017

The Wicked Garlic – Wickedly Good Pizza Pasta and Risotto [MEDIA INVITE]

The Wicked Garlic @ Cineleisure

The Wicked Garlic ('Wicked') is a home-grown Italian inspired restaurant who recently opened their third outlet in Orchard Cathay Cineleisure. So far, its existence has been under the radar but their regulars customer has been growing steadily in their International Plaza and Clifford Center outlets.

Wicked made their name by serving three main items: Wicked Pizza, Wicked Pasta and Wicked Risotto. Their signature ingredients are their king prawns, which they used in the more than half of the dishes on their menu.

Granchio E Pepe / Crab Meat Pizza

Salmone Affumicato ($19) is their signature Wicked Pizza. Thin crispy homemade pizza dough, topped with homemade tomato sauce, eight smoked salmon slices rolled, mozzarella cheese and dill. Unlike regular smoked salmon pizza that skimps off the ingredients, the size of the rolled smoked salmon will make you drool. It combines the saltiness from the smoked salmon with the creaminess of the cheese, definitely a must try pizza here.

Salmone Affumicato

For the carnivore, Meat Lovers Pizza ($21) is something that you can look forward to. Slices of Spicy Italian Sausages, Bacon, Minced Beef topped with Mozzarella Cheese. The overflowing topping will definitely deliver a meatgasm experience you are looking for.

Meat Lovers Pizza

Tuesday, 12 September 2017

The Bird – Authentic Southern Cuisine in Marina Bay Sands [MEDIA INVITE]

The Bird Southern Table and Bar

The first international location for James Beard nominated and award-winning Yardbird Southern Table & Bar in Miami, Florida open its door in Marina Bay Sands ('MBS') Singapore. The collaboration between MBS and 50 Eggs, showcasing Southern hospitality and farm fresh ingredients.

Part of the dining area

The Bird Private Dining Room
Image Credit: The Bird Southern Table and Bar

Founder / CEO of 50 Eggs, John Kunkel is a renowned restaurateur that operates many popular restaurants in US feels that Singapore is an incredibly exciting destination and honoured to showcase his family recipes at The Bird Southern Table & Bar ('The Bird').

Seating at the Bay Level (Level 1)

The signature dish for The Bird is the famous 100 -year-old recipe Lewellyn's Fine Fried Chicken. The all natural chicken is brined for 27 hours, dredged in secret spices and flour before fried to perfection. The exterior is crisp, while the meat is juicy, succulent and fall of the bones. Not to sound degrading, but imagine a fine dining version of the Original recipe of Kentucky Fried Chicken. You can splash some honey hot sauce with the chicken, but I like mine without the sauce.

Chicken 'N' Watermelon 'N' Waffles

Friday, 8 September 2017

Hanoi - 4 Days 3 Night Adventure (Part 2)

Day 3. Ha Long Bay Trip

Ha Long Bay

Halong Bay is another must visit place if you are near Hanoi. A bay with more than 3,000 islands and inslet, which time, wind and waves have sculpted into fantastic shapes. This scenery is best to be enjoy by cruising through the bay with boat.

Our Cruise Boat

It is located 3 hours away from Hanoi by bus. We took the tour bus and the bumpy road along the way sure give our butt some unexpected massage. Along the way, you can see rice paddy field, one of the main produce that Vietnam is well known for.

Rice Paddy Field on the way to Ha Long Bay

Once we reach the cruise centre, you can see the outstanding scenery of Ha Long Bay. Seafood Lunch is served once we step on the boat and the cruise begin about 20 minutes after. We were fortunate the weather is sunny, though it was a bit hot. The view of the bay is pretty awesome.

Small Boat at the 1st stop to visit the grotto

Journey to visit the 1st grotto

Wednesday, 30 August 2017

Provisions – Skewers & Claypot Rice Cocktail Bar [MEDIA INVITE]


Drawing inspirations from the founders' childhood, Singapore's first skewers & claypot rice cocktail bar called itself Provisions. Executive Chef / Co-Owner Justin Foo is in charge of the cuisine which revolves around the comfort food that he enjoyed; while Head Bartender / Co-Owner KC Rahmat curated the bespoke cocktails and mocktails.

The Outdoor Seating

Provisions is set in a charming industrial-chic space of metal and wooden fixtures that brought back the nostalgic feel of the yesteryears. The experience is enhanced further with the availability of the old school snacks and toys for the patrons to enjoy while waiting for the food to come.

Part of Indoor Seating
The Snacks from the past

It is best to describe the food here as small bites/tapas. While you can definitely savour it individually, it just seems to taste better when you share it with someone else.

The Bar

Pig Ear Fritters ($12). Deep fried sliced pig ears marinated with five spice, chilli and pepper. Can easily be mistaken for fried calamari, but the difference will be obvious when you bite into it. It has a crispy exterior followed with crunchy and gelatinous texture internally. The flavouring almost similar to the Taiwan jumbo fried chicken and it is a good nibble to go with any drinks.

Pig Ear Fritters

KFC ($10), Korean Fried Cauliflower. Something for the herbivore. The deep fried Cauliflower almost like the stack of Korean Fried Chicken. It is then tossed with sweet sauce together with dried chilli and spring onion. A pleasant combination of sweet and spice in this dish.

KFC - Korean Fried Cauliflower

Wednesday, 23 August 2017

Cha Thai – Version 3.0 [MEDIA INVITE]

Cha Thai

Cha Thai recently celebrated their 2nd Birthday. To be able to survive and thrive in Singapore CBD for more than 2 years definitely no simple feat. Cha Thai simply prove that Singapore market can appreciate Quality Thai Food served here.

Gearing towards the 3rd year, Owner and Executive Chef Leah Sirijindapan has been active in creating new cuisine, while retaining the old time favourites. You can check out our first review of Cha Thai here.

Signature Tiger Prawn “Panang” Curry ($28). One of the signature dishes at Cha Thai. The tiger prawns cooked in rich creamy curry and lychee. A touch of saffron adds the extra OOMPH to this dish. Previously, the prawns are cooked to about 85% so you can taste the “Uni” like mushiness in the prawns. Unfortunately, Cha Thai customers still unable to accept this so Chef Leah relented and cooked the prawn to 100%.

Signature Tiger Prawn “Panang” Curry

For those who like their prawns to have the texture like the BBQ river prawns in Thailand, you might want to let the service staff know you want “the original” version when you order, as we will definitely order the original version on our next trip there.

Part of the starters Creamy Crab Roll ($15) & Crispy Prawn Cake ($15). The crispy crab roll consist of deep fried spring roll sticks served with the crab cream sauce. The sticks are crispy to be eaten with rich, creamy crab cream sauce. Thai version of chips with dips.

Creamy Crab Roll

The crispy prawn cake is made in house at Cha Thai. It's crisp exterior followed by springy juicy succulent chopped prawns internally. It is served with sweet sauce however, it is tasty enough on its own.

Crispy Prawn Cake