Thursday 29 November 2012

Wooloomooloo Steakhouse - Gastronomical Birthday Party – Session 3, The Finale.

After two nights of great food, we close the chapter of this year birthday gastronomical food trilogy journey at Wooloomooloo. I am not sure how much weight I have gain, but I can feel that my waistline getting bigger and my pants getting tighter.

So, what brings us to this place. Actually, Hoongyy recommended this during our last food tasting with HGW, but after a some research in the 'cloud', we find that Wooloomooloo is the place to try. Special mention for this place is the 'Tomahawk'.

When you enter the restaurant, you will be greeted by their showcase of champagnes  wines and follow with the friendly receptionists that will show you to your tables. The dining area is slightly dark, with the yellowish light lighting up the room. This allow you to have a more intimate dining experience with the background of Singapore CBD night scenery. The chopped log (wood for fire) decoration on the wall, create a rustic feeling and nice touch in between casual and find dining.

For starter, we ordered Foie Gras (seared duck liver served with toasted homemade brioche, apple compote and assorted season and organic black pepper) and classic Caesar salad. Before we get to our starter, we were served the loaf of onion bread. It is warm, with the texture of a yeasted bread with onion and goes nicely with the unsalted butter. I like my butter salted, so I add a little bit of salt to the butter to make mine salted butter.

Onion Bread

The Foie Gras serving is small, but it was perfectly done. The Foie Gras is crispy on the outside with a buttery texture on the inside. Goes well with the brioche, apple compote and different types of pepper. I feel this plating can do with another extra piece of the liver on it ha..ha...

Foie Gras

The Ceasar salad is fresh, but they seems to be a bit stingy on the dressing.

Classic Ceasar Salad

Next come the star of the show, The 'Tomahawk'. How to best describe the size, imagine you are eating steak during the Flintstones age. The Tomahawk is a whole rib with steak, come from 70-day grain fed young Black Angus beef, 2-3 weeks wet aged from Queensland, Australia. Grilled to perfection medium rare and well rested before it is serve. The steak part is tender and juicy, while the meat near the bone gets a bit charred, if you like the bbq flavour. The aging process really helps to break down the meat. Yum Yum, I am drooling now.

The Tomahawk - photo is scale down from actual size

This steak is definitely for 2 person. If you are a small eater, you can share for three. We ordered mash potatoes for the sides and it is the creamiest mash potatoes we ever had. It is smooth, creamy and full of flavour. There are 4 different sauce to accompany the steak, Au Jus, Peppercorn, Mushroom and Red Wine Madeira. I like the Au Jus best with my steak and I combine it with fresh lemon juice to cut through the fats in the meat and you won't feel overwhelm by it.

The sauces

The Tomahawk - The Aftermath 

For your information, in some other steakhouse, the Tomahawk is also called Cote de Boeuf. In the menu, just look for the rib eye on the bone that serve for 2 person. The difference is that other steakhouse will cut the bone closer to the meat, instead of leaving it as long as the the Tomahawk.

For desert, we ordered Wooloomooloo Lemon & Lime Pie to share. It is tangy sweetness at its best. I am actually a sucker for bread and butter pudding, however, I don't know where to put it as I am basically stuffed.

Wooloomooloo Lemon & Lime Pie

The service here is excellent. You will be well take care off. The waiter is very knowledgeable of the menu and will go the extend to get what you need. In my case they it was slices of lemon. They will try to push for the sparking or still water, but if you are not for it, just order plain water. I can't comment on the wine, because I can't touch any alcohol at the moment due to my medication.

Overall, this is a great place to go for steak. Excellent moo moo and excellent service, what else can you ask for. The best thing, it is well worth you money. I am already looking forward to my next visit. I heard the beef wellington is a must try. MOOOOOOOOOOO!!!

Food & Drink – 8.5/10 (The steak 9.5/10)
Value – 7.5/10
Service – 8.5/10
Ambiance – 8.5/10
Overall – 8.5/10

Wooloomooloo Steakhouse
2 Stamford Road
Level 3, Swissotel The Stamford

Ph: 6338 0261
Op Hours:
Daily 12:00 – 15:00; 15:00 – 23:00

PS: Wooloomooloo is originated in Hong Kong.Yup, HK, not USA, not Australia, not any other steak dominated countries. So for my HK friends, if you want a great steak you can try this place there as well!!! MOOOOOOOOOOO!!!

PSS: Some photos are courtesy of the littledevil using her Galaxy Note. My BB9790 is crap in the dark places.

[CLOSED] Wo Peng Restaurant - Gastronomical Birthday Party – Session 2

From Italian, we decided to have Session 2 of my Gastronomical Birthday Party at Wo Peng Restaurant at Macpherson road. From quick research, Wo Peng are renown for their Poon Chay and deep fried fish skin. 

The set up of the restaurant is a reminiscent of traditional Chinese restaurant in the 80s and 90s. A little bit dim, and the furniture are decorated in golden colour, including the table cloth, golden with flower motifs. Decoration aside, the place is clean and cosy. Bringing our parents and grandparents here, will definitely give them some nostalgic feeling. We went on Wednesday night around 8+, so there is not much crowd.

We ordered:
  • Crispy White Bait and Vegetables Salad in Thousand Island Sauce - $38
  • Deep Fried Fish Skin with superior stock - $12.80
  • Signature smoked roasted duck with camphor, raw rice & Tea leaves - $28 for half
  • Steam fish with mustard green - around $70
  • Baked crab with vermicelli in Superior stock - $38

So how is the food? Well, the salad is not something definitely not a Chinese food, but who cares as long as it is good. The salad, which they claim is organic is fresh and really kick start your appetite for the evening. Together with crispy white bait fish and thousand island sauce topped with tobiko just make your hand keep bringing the food into your mouth. Nice combination, really unexpected and a journey to the Western side.

Crispy White Bait and Vegetables Salad in Thousand Island Sauce 

This bring us to what we are really here for. The Deep Fried Fish Skin with superior stock. The fish skin is light, crispy and not oily. A quick dunk in the peppery superior stock, makes the combo of soggy and crispy really comes together. We know we are going to like it so we ordered 2 portions, which is still no enough. This dish alone is worth your taxi fare to this restaurant. I find one serving per person should be the right portion for the next visit. Super Yummyyy.

Deep Fried Fish Skin with superior stock

Next is their smoked roasted duck. The combination of smoky flavour and the herbs in the duck is really something. The meat is tender, with a touch of crispy skin is something you must try if you are a first time here. The steam fish with mustard green is not something common that you find everywhere. The salty flavour really goes well with the fish, which was steam to perfection. A bit of fish, mustard green and the gravy, with a little rice, will tingle your tastebud anytime. No complain here.

Signature smoked roasted duck with camphor, raw rice & Tea leaves

Steam fish with mustard green

Some reviewer mention their baked crab with vermicelli in superior stock. Although it is good, I find you can give this dish a miss. The crab is a bit old, and although the vermicelli absorbed the stock well and the crab roe, it lacks the omphhh factor. I prefer this dish to have more gravy, rather than just dry vermicelli.

Baked crab with vermicelli in Superior stock - The Crab

Baked crab with vermicelli in Superior stock - The Vermicelli

We tried some of their deserts like the gluttonous rice balls with peanut filling and mango sago desert. Both of the deserts are a let down. The gluttonous rice balls are not cook properly. You can still taste the frozen feeling on the skin. The sago taste like come straight from the packet. So unless you really really must have something sweet, skip the deserts.

gluttonous rice balls with peanut filling

mango sago

Service is good and efficient. The lady boss took our order and recommended some of the dishes. If you can't find parking, there is a valet to settle your parking hassle.

Overall, the deep fried fish skin and smoked duck is already worth the price of admission. Considering there are so many item in the dish, I will definitely come back for more. Please keep the deep fried fish skin on the menu. Thanks to  Benjamin Choo for the recommendation !!

Food & Drink – 8/10 (except for deserts)
Value – 8/10
Service – 6.5/10
Ambiance – 6.5/10
Overall – 7.5/10

Wo Peng Restaurant
476/478 Macpherson Road
Singapore 368191

Ph: 6747 9892
Op Hours:
Daily: 11.30 – 14.30; 18.00 – 22.30

For other outlet, pleas refer to their website at

Pietro Ristorante Italiano - Gastronomical Birthday Party – Session 1.

November, the month where my gastronomical journey begin. It has been the pattern for the last few year and this year is no difference. So we kick start the yum yum session in Peitro.

Located at Seletar Hill Estate off Yio Chu Kang road, near St. Vincent De Paul Church. As there are not much food traffic, the restaurant is quite empty during my visit on Tuesday night. We were actually greeted by Chef Peter Neo when we enter the restaurant. There are indoor and outdoor seating area, but we decided to go for indoor because of my niece. It is cosy, with special menu written on black glass, and nice Italian drawing on the wall.

The herb bread with Garlic dressing

We start with Burratina Salad, Ceasar Salad, Calamari Fritti. My other half and I are suckers for Burratina salads. We tried this dish first at Etna@Duxton and have been in love with it every since. A simple combo of Burrata Cheese (fresh Italian Cheese, made from Mozzarella and cream), prosciutto, greens, black olives and a dash olive oil. Burrata has a mild and refreshing type of cheese, so the pairing with salty prosciutto really gives it a nice balance. Yummyyy, it is right up there with the pairing of prosciutto with rock-melon.

Burratina Salad

The Caesar salad is also good. Fresh greens with croutons, cherry tomatoes, chicken breast, generous caesar salad dressing and thinly slices green apple really help to opens up your appetite. The calamari fritti is crispy on the outside and nice, juicy tender on the inside. It is well seasoned and you can just eat it without dipping it with the tomato sauce. It is 'perfectto'.

Caesar Salad
Calamari Fritti

Pizza Romana
For Pizza, we ordered Pizza Romana (Topped with mushroom, honey baked ham, tomato sauce, parsley and mozzarella cheese) and Pizza Quattro Formagi (Mozzarella, taleggio, scarmorza and gorganzola). The pizzas here is so thin and crispy, you will find that you can eat a lot and you don't feel full. I believe I can finish a whole plate of pizza on my own. The Romana has a very generous serving of the mushroom, with a nice balance of other ingredients. You can actually fold the pizza, just like you eat New York Style of pizza, but this come with a crispy part.

For Cheese lover, Pizza ai Quattro Formaggi is a must try. The combo of the four type of cheese, really so appetizing. You either love it or hate it. For those that can't stand strong pungent cheese smell, better clear the area and take a walk. Best eaten hot from the oven, don't let it cool down. We actually order this pizza, after our mains, as we find we are not be full from the mains.

Pizza ai Quattro Formaggi

For the main I ordered Cannelloni ala Fiorentina (Pasta rolls stuff with mushroom, and parmesan cheese ). Again, not for the cheese faint hearted. It is nice, creamy and cheesy texture really the highlight of the dish. A little kick of parmesan cheese at the end, really the highlight of this dish.

Cannelloni ala Fiorentina

Service is good and efficient. Lunch time promotion 1 for 1 dish, will give you a value for your money.

Overall, it is really a nice place for a meal at any time during the day. Price can be on the upside, but that is what you will expect if you are getting good ingredients. Crowd is manageable and the best part it is near my home. Thanks Chef Peter Neo for opening in the heartland. Really looking forward to my next visit. Ciao !!!

Food / Drink: 8/10
Service : 7/10
Ambiance: 7/10
Value: 7/10
Overall: 7/10

Pietro Ristorante Italiano
12 Jalan Kelulut
Singapore 809030
Website / Facebook: Pietro 
Op Hours:
Daily: 11:30 - 14:30
Daily: 18:00 - 23:00

Wednesday 28 November 2012

Intro Posting

Wow, I can't believe that this is my first posting.

Creating a food blog, I am not sure if it is a right time for me to create one, but if you don't take the first step when are you going to reach your destination. 

Anyway, the reason I am doing this is because I am a foodie in Singapore. I wrote reviews and posted my reviews on Hungry Go Where under @ Garfield.  However, their recent acquisition by inSing, created a bit of sour after taste in me. I dun't want to say further, as you will think that I am complaining like an old auntie with nothing better to do.

So.... back to this blog. 

Koala is a pet name given by my uni friends. 
Botak (baldy or balding) is the state of my current hair at the moment and more likely to remain until I kick the bucket.
Chubby is my figure now. Round shape, for as long as I remember. Proud to be one and not a shame of it. 

At the moment, this blog will focus about food, food, food and maybe drinks in Singapore. I try to be objective as much as possible, and I hope if I give an establishment a not so good review, please take it as a feedback. 

If you are not happy of what I post, give me a shout. Invite me back to your establishment and prove me wrong. I'll be glad to do so, just don't spike my food ok :)

Enough rant for this first posting, I hope you will enjoy it. 


The Chubby Botak Koala

Photo courtesy of David Rowe

PS: Due to limited budget in photography department, most of the photos that I take is using my Blackberry 9790. If someone want to sponsor me for SLR camera or the mirror-less camera, I will gladly accept and acknowledge your sponsorship.  

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