Monday, 31 August 2015

[CLOSED] Cha Thai – They Serve Quality [MEDIA INVITE]

Cha Thai

Cha Thai ('CT') by Loaves me has recently open its door in Telok Ayer Street. Set up by the same group that brought you Shibuya Toast and Thai Food at SMU campus, Thai food is basically native to this group.

Cha Thai - We Serve Quality

Helmed by Executive Chef Permsiri Sirijindapan (fondly known as Leah), who was trained in France. Fluent in English, Chef Leah explain to us about her inspirations in introducing quality Thai cuisine to the world by combining traditional flavours modern cooking technique and best quality of ingredients. Boasting majority of kitchen staff with Thai background, you can be assure of the authenticity of the food here.

The Kitchen - Behind the Iron Grille 

Saturday, 29 August 2015

[CLOSED] Alkaff Mansion Ristorante – Italian BBQ Night [MEDIA INVITE]

Alkaff Mansion Ristorante

Alkaff Mansion, this grand old dame was originally build in 1918 by Yemeni Alkaff family of spice traders as a weekend retreat bungalow. Located on top of Telok Blangah Hill, it is set up to provide an exquisite dining location. In 2010, LHN Culinary Concepts took over the property and Alkaff Mansion Ristorante ('AMR') is born.

Alkaff Mansion Ristorante - The Garden

Alkaff Mansion Ristorante - Bar 1918

The team behind the transformation of Alkaff Mansion are Miss Jilly Wang, the owner and director of LHN Culinary Concepts and Executive Chef Simone Depalmas. Currently, AMR is divided into different section: Bar 1918 for drinks and chill out; Terrace for evening under the stars; The Grand Marquee to host celebration of all sizes which can host up to 600 guests; and The Main Dining area in the mansion, which consist of 2 floors for intimate fine dining for lunch and dinner.

Alkaff Mansion Ristorante - Level 1

Alkaff Mansion Ristorante - Level 2

Alkaff Mansion Ristorante - Level 2

Monday, 24 August 2015

Greendot – Delicious Green Meal [MEDIA INVITE]

Greendot @ Paya Lebar Square

Greendot was born to introduce delicious green meal to the market. With the hope of making people improving their personal health through one delicious green meal at a time. Please note the keywords here: Delicious & Healthy.

Customised Bento Station

Other than fresh vegetables, there are three key ingredients use at Greendot: Konnyaku, Soybean and Lion's Mane Mushroom. Konnyaku are known to be good for cleansing and weight loss. Best of all there is almost no calories in konnyaku. Soybean packs with proteins that help in growth and repair of human body tissue. Lion's Mane Mushroom helps with immune system and memory. Best part, when its cook, it has the texture of shrimp or lobster.

Signature Lion Mane Mushroom Rendang Rice Bowl

Saturday, 22 August 2015

The Carvery – Roast Meat Buffet



A restaurant dedicated to roast has open its door in the new Park Hotel Alexandra. Helmed by Executive Chef Robert Chan who specialise in Western Cuisine for more then 20 years. Listed by UOB as Top 20 Chefs in Singapore in 2009 and with a lot more accolades to his name, dining at the Carvery is definitely something to look forward to.

The Roast Table
Photo Credit: QC

When you enter The Carvery ('TC'), the first thing that will catch your eyes is the roasts table. On the night, the premium meat selection from the roast are the chicken, beef and pork. To accompany the roasts, you have selections of infused butters, salts, mustards, gravy and not forgetting the Yorkshire pudding.

Roast Beef for the night

Clockwise from Top Left:  Salts & Peppers selection; Yorkshire Pudding; Mustards selection; Au Jus & Gravies

Thursday, 20 August 2015

Golden Peony – Celebrating Mid-Autumn Festival [MEDIA INVITE]

Conrad Centennial Singapore - Golden Peony Mooncakes

Conrad Centennial Singapore unveil its line up of mooncakes from the award winning Golden Peony.

Golden Peony Signature Sweet Potato Mooncake in Crispy Filo Pastry

Leading the line is Golden Peony Signature Sweet Potato Mooncake in Crispy Filo Pastry. Made fresh daily by the team from Golden Peony, this filling of this mooncake is smooth with delicate sweetness from sweet potatoes originating from Thailand. The filo pastry is thin, light, fluffy and crispy provided a good compliments to the sweet potato filling.

Signature Sweet Potato Mooncake - Close Up

Signature Sweet Potato Mooncake - The Fillings

Thursday, 13 August 2015

[CLOSED] Beyond Veggie – Meatless Dining Experience [MEDIA INVITE]

Beyond Veggie

Beyond Veggie ('BV') is a concept restaurants by Secret Recipe, catering to modern vegetarian dining experience. BV menu focus on fresh and natural products without colouring, preservative and MSG. Although they already have more than 20 branches of BV in Malaysia, they only have one branch in Singapore, which located in Greenwood Avenue.

The Cakes Display

While we were waiting for the rest of the group to come, I ordered Energiser Healthy Fruit Juice ($6.90) consist of orange and passion fruit. It is naturally refreshing with a hint of tanginess from the passion fruit.

Energiser Healthy Fruit Juice (in the middle)
Camera & Hand Model Credit: Weighty Man


Tuesday, 11 August 2015

Washoku GOEN – Introducing Sumubiyaki [MEDIA INVITE]

Washoku Goen @ VivoCity

Washoku Goen ('WG') is a Japanese stall located in Food Republic Outlet in VivoCity and Wisma Atria. Established itself in Singapore since January 2015, Washoku Goen has a reputation for serving gigantic katsu portion and delicious Japanese Curry Rice.

The Menu

Since their opening, they have consistently adding variety to their menu. WG have just introduced Sumibiyaki - Japanese charcoal grill. After you placed your order, the grill master will do the hard work for you and grill the meat to perfection. There are two type of sauce you can choose from Japanese BBQ (using eel sauce) or Singa BBQ (using local flavour).

Sumibiyaki - Japanese Charcoal Grill - Chicken

Wednesday, 5 August 2015

La Ventana – Catalan Style Tapas with Michelin Flair [MEDIA INVITE]



La Ventana by Chef Charles Gaig, is the first expansion to Asia by Michelin Star Chef Charles Gaig. Open in June 2015, La Ventana ('LV') set to resurrect traditional Catalan recipes, bringing a taste of home to Catalans overseas and also introducing to the multicultural population in Singapore an authentic and long standing taste of Catalan.

La Ventana - during the day

LV Singapore concept will be tapas-centric restaurant featuring his famous take on classic Catalan market fare. The duo entrusted to maintain the stringent standard required by Chef Gaig are Chef Gaig's daughter Miss Nuria Gibert who is the LV's restaurant manager and Chef Eduard Castellarnau who has worked for Chef Gaig for more than 10 years at Restaurant Gaig in Barcelona.

Indoor Dining Area

Set in the beautiful and lush greenery of Dempsey Hill, LV has indoor and outdoor seating arrangement. Up to 40 pax indoor, 60 pax outdoor and 10 pax at the bar. There is also an private section at the back where you can cater for small function.

Outdoor Dining Area
Private Section

Monday, 3 August 2015

The Quarters – Celebrating Modsin Cuisine [MEDIA INVITE]

The Quarters

DurianCanBoleh ('DCB'), seems like a rojak (mixed up) words that can only born in Singapore. DurianCanBoleh basically represent the brand for Durian Crème Brulee, invented by Chef Chung Deming a few years back. From the outside, it looks just like any other crème brulee, however once you savour it, you will noticed the infusion of the durian with smooth crème. Using what considered to be the best durian Mao Shan Wang, DCB packs the durian flavours in each bite.

The Coffee Bar

Following the success of of DCB, Chef Chung decided to open up The Quarters ('TQ'), which represent modern Singapore cuisine. Drawing the inspiration from Singapore humble beginnings, and evolution of our culture through food, it will be represented in each of the dishes in TQ. The principle behind TQ is fresh ingredients, home made with love.

The Menu and Beer Collections