Saturday, 27 February 2016

Pool Grill – Flavours of Spain [MEDIA INVITE]

Pool Grill

Get ready to be tantalise by Flavours Of Spain, brought to you by Pool Grill and Guest Chef Albert Ortiz. Chef Ortiz was born and bred in Barcelona, is a 3rd generation of restaurateur. For the last 3 years, Chef Ortiz has expand his horizon to Asia, and incorporate the colourful flavours of Asia in his cooking.

Guest Chef Albert Ortiz

From 15 February to 13 March 2016, you can taste the characteristic of Chef Albert cooking at Pool Grill. I was fortunate enough to be the first few to sample his gastronomic delight in 4 course dinner ($58++)

The bread, Onion Focaccia. The signature bread from Marriott bakery. The crust on top and bottom was just crispy, while the inner part of the bread is soft, moist with fragrance from the onion.

Onion Focaccia

The Condiments: Butter, Olive Oil and Vinaigrette & Floss 

Tuesday, 23 February 2016

Authentic Mun Chee Kee King Of Pig's Organ Soup – The Best Pig Organ Soup



Pig's Organ Soup is a traditional Chinese soup from Teochew Origin, which has clear yet robust broth with mix pig offals. Due to the tedious process required in preparation of this dish, it has become pretty difficult to get a bowl of good quality Pig's Organ Soup in Singapore.

My first encounter with Pig's Organ Soup by Authentic Mun Chee Kee King of Pig's Organ Soup ('AMCK') was about three years ago. It was during our late night supper search. Since then, it has become a must-go-to place for LD and I, when we are looking for soupy stuff in the middle of the night. Kind of our supper comfort soup.

The Menu


Wednesday, 17 February 2016

Uyi – Giant Savoury Squid [MEDIA INVITE]

Uyi - Savoury Squid @ Bugis Junction

Uyi Savoury Squid is a home-grown brand inspired by Chef Masahiro Tanaka, a renowned food specialist overseeing many food outlets in Fukuoka City. Chef Masahiro Tanaka grew up in a tiny fishing village of Yobuko in Fukuoka city, Japan. Refining his Obasan (grandmother) recipe, he created a unique squid item popular in Fukuoka city and found its way to Singapore.

Uyi Signature Squids

Currently, Uyi permanent kiosk is located in B1 of Bugis Junction. According to the owner, Mr Ho, Uyi has been popular fixtures in Geylang Serai night market and had gather substantial followers. With such a positive response, he decided to proceed to get Uyi a permanent stall, with future expansion in the pipe line. At the end of January 2016, Uyi also received the Halal certification from MUIS.

Uyi Sides & Drink Menu

Saturday, 13 February 2016

Kuvo – New Menu New Concept [MEDIA INVITE]

Ambrosia 1

Kuvo, a multi-concept restaurant and bar located in the middle of Orchard Road. I was first introduced to this unique restaurant that are well-hidden in the bustle shopping paradise by our friends A&J. It was a memorable one as we had high tea here and celebrating my beloved LD's birthday. The review for high tea at Kuvo is available here.

Bar

In welcoming the new year, Kuvo introduced a new menu and new concept to its customers, with food and bespoked cocktail pairings. With head bartender Mr. Yutaka Nakashima as Kuvo chief mixologist, expect to see innovative, novel and at times quirky cocktails with Japanese flair. Please note that due to my medical conditions, I was not able to taste the cocktails, so I enlist Ivan Teh – Running Man for his drinking palate.


Saturday, 6 February 2016

Tuesday, 2 February 2016

Noodle Place – Just Like Eating Wanton Mee in Hong Kong

Noodle Place @ Orchard Gateway

One of the must-try food when you go to Hong Kong is Wanton Mee. Though we have our own version of wanton mee in Singapore, the one in that we normally eat in Hong Kong is different.

The Hong Kong version of wanton mee normally come in clear soupy version. The noodle is thin, springy almost feel like you are biting wires. Fresh, crunchy shrimp wanton which are filled with fragrant sesame oil topped with chopped yellow chives and a robust broth.

Shrimp Wanton Noodle - Soup Version

Recently we found a pretty good place for Hong Kong style of wanton mee in Orchard Road, called Noodle Place. With a little digging, I found out that it was actually owned by PFS Pte Ltd, the food service arm of Prima Group. Apparently, they engaged Chef Chui Chuen Lai, former Executive Chef of Mak's Noodle in Hong Kong as Head Consultant to give Noodle Place the authentic Hong Kong dining experience.

Shrimp Wanton Noodle - Soup Version
(Check out the noodle)