Wednesday, 21 June 2017

55 Steamboat – Traditional Steamboat in Non Traditional Way

55 Steamboat

We were intrigued by the décor of 55 Steamboat during our search for a new steamboat place. As we tried to fit it within a certain budget, we have to exclude those high-end steamboat place. While most steamboat restaurant is decorated in a traditional way, 55 Steamboat décor is catchy with cafe like modern industrial setting.

55 Steamboat

Table Setting

Price quoted for weekend dinner is $29.80+, which is reasonable. Though price quoted is for buffet, they apparently still charged for the soup base. The options for the soup base are Tomato Soup, Bone Soup and Hot & Spicy Soup. We decided on Tomato Soup and Bone Soup ($18 for double soup) combination.

Tomato x Pork Bone Soup

The tomato soup base turns out to be the right pick. It robust, refreshing, filled with the flavour sweet and tanginess of tomatoes. The bone soup looks like it has been boiled over a long period, essence from the bones was extracted into the soup base. Our friends that ordered the Hot & Spicy soup, gave their approval on the level of spiciness in it.

Hot & Spicy x Pork Bone Soup

There are about 50 items you can choose from ranging from meat, poultry, seafood, premium fish balls and vegetables. Check out the picture for the full menu. The sauces are sesame, chilli paste, mala (oily, numbing & spicy), satay and other regular offerings.

55 Steamboat - The Menu

Saturday, 17 June 2017

Cook & Brew – Exciting New Additions with Gandma's Recipe [MEDIA INVITE]

Cook & Brew

We are back at Cook & Brew, the Westin Singapore's specialty gastro-bar for the unveiling of new curated dishes by Chef Aaron Foster and his team. Born in Canada, Chef Aaron Foster is known for his love using pork and beef to create a range of wholesome dishes. The taste of Poutine “EH” still lingers after all this time. (Check out theprevious review of cook and brew here).

This time around, the vegetarian has something to look forward to. Roasted Broccoli ($14). The aroma of roasted broccoli just filled the air when this dish is served. Topped with sweet pickles, chilli, sesame, honey dijon and sriracha dressing it looks like a lump of greens. It is crisp and crunchy, followed with multiple bold flavours teasing your palate. Unfortunately, my taste-buds did not agree with the sriracha. Interesting dish, but just not for me.

Roasted Broccoli

Nem Nuớng̣ Vietnamese Charcoal Grilled Pork Sausage ($16). Inspired by his recent trip to Vietnam, Chef Aaron Foster presents his version of grilled pork sausage. It is well seasoned, nicely grilled with smoky aroma and succulent meat. Presented in Japanese mini grill, the pork sausage continues to retain its heat. The pickled vegetables is almost as close as the one you get in a Vietnamese restaurant, while the spicy watermelon is refreshing. You can dip into the chilli mix if you want more kick to the dish.

Nem Nuớng̣ Vietnamese Charcoal Grilled Pork Sausage

Garganelli Pasta & Duck Confit ($32). It looks like a refined version of Italian Kway Chap. The duck broth is thick and robust. The Garganelli pasta is cooked to al-dente and absorbs the broth nicely. The duck just basically melts in your mouth. There is some cabbage at the bottom of the dish to balance the saltiness in this dish, while the parmesan cheese just binds all the components together. Yum Yum.

Garganelli Pasta & Duck Confit

Tuesday, 13 June 2017

Wan He Lou – The Warmth of Lobster Porridge [MEDIA INVITE]

Wan He Lou at Maude Road

Lobster Porridge is a dish that can bring the words classy and comfort in the same sentence. Inspired by his regular trip to Desaru Malaysia, Chef Lai Siew Dee, the Executive Chef at Wan He Lou created this dish. It has won many awards including the top prize at a culinary event which was part of the 2008 Beijing Olympics.

Signature Lobster Porridge

Signature Lobster Porridge ($31.90 onwards). Cooked based on Teochew style porridge, each grain of rice remain wholesome and submerged in the cloudy lobster broth. The rice is al-dente and absorbed the lobster essence from the broth. The pepper added to this dish is generous and helps to warm up the stomach.

Signature Lobster Porridge - My Serving

Crispy Lotus with Salted Egg ($11.90 for small; 19.90 for medium). The lotus is thinly sliced and deep fried and finished off with salted egg. It has a crispy exterior, but you can feel there is some moisture internally. The best part, of course, each piece of the fried lotus is evenly coated with the salty goodness and addictive flavour from the salted egg. Yum Yum, they should pack this sell it as snacks.

Crispy Lotus with Salted Egg

Thursday, 8 June 2017

AquaMarine – Iftar Specials this Ramadan [MEDIA INVITE]

AquaMarine is the main dining destination for Marina Mandarin Hotel. Known for its exquisite spread of Halal-certified buffet, during this special month AquaMarine offers the perfect venue to partake in Iftar with your friends and family.

Part of AquaMarine Dining Area

Highlights of the spread include:

Wagyu Beef Oxtail. Done in two ways, soup and rendang. I love them both. The soup is clear and robust, further enhanced with the sweetness from fried shallots. Add a squeeze of lime to give it a zing tangy taste to it and help cuts down the fattiness from the oxtail. I recommend you have this with emping (belinjo nuts cracker).

Oxtail Soup

The oxtail rendang is just superb. It is slowly cooked over a long period until the meat absorbs the spices. The end product is the meat that falls off the bone and basically melts in your mouth. Yum Yum!!

The Oxtail Rendang

Roti Jala with Spicy Coconut, chicken and Jackfruit Curry. A slight twist to normal jackfruit curry that we find in Nasi Padang restaurant here. The chefs actually use the non-sweet and sweet part of the flesh to cook the chicken curry. The usually hard non-sweet flesh is soft and tender. The sweet flesh that we normally eat raw, add sweetness to this dish plus the springy texture. Having this curry with roti jala is unique on its own.

Roti Jala

Spicy Coconut, chicken and Jackfruit Curry

Tuesday, 30 May 2017

Oscar's - Supercharged Sunday Brunch [MEDIA INVITE]

Oscar's Supercharged Sunday Brunch

Recharged your battery before starting the full week ahead with Supercharged Sunday Brunch at Oscar's. Enjoy your reward for your productive week and indulge yourself with the luxurious offering that will cater to all your needs.

Bread Station

The Best Caesar Salad 

Check out this video to see what you can expect from the recharged version of the Supercharged Sunday Brunch: 

Friday, 26 May 2017

Legendary Bak Kut Teh – The Old Taste with New Name

Legendary Bak Kut Teh at Rangoon Road

Legendary Bak Kut Teh's first outlet is at 154 Rangoon Road. Before it started using the name Legendary, it is known as a branch of Founder Bak Kut Teh. Helmed by the daughter of Mr. Chua, this branch has established its own characteristic and followers on its own.

The Legendary Team

LD and I have been a regular here for a while, so when we drop by in 2016 we saw the change in name. With a little probing, the second generation Miss Chua, known as Chui Chui (I should call her Auntie Chui Chui) let us know that the original shop is going to a different direction. Therefore, Legendary Bak Kut Teh ('Legendary') is born. She currently managed together with her husband and daughter.

Our Regular Grub Place

Their best Bak Kut Teh here is their long ribs. Legendary Bak Kut Teh ($11.50). The combination of the meat and fats is just perfect. The meat falls off the bone easily, but it retains a good bite to it. The broth is clear, robust, filled with the sweetness of the pork and garlic, plus the most comforting warmth from the pepper. For us, it is just right and absolutely delicious. Yummy!!

Legendary Bak Kut Teh - All Ribs

Saturday, 20 May 2017

Melt Café – Indian Food Festival [MEDIA INVITE]

Indian Food Festival - Chaat Counter

Celebrate Indian Food Festival at Melt Café with menu curated by Indian Speciality Chef Santosh Kumar from 15 to 28 May 2017.

Dora Kebab

My recommendations for the Indian food festival are:

Kukad Te Tamater Da Shorba. (Tomato Soup with Chicken and Coriander). This is the first time I tried soup in Indian cooking. A refreshing chicken tomato soup base, with a touch of tanginess that will tickle your taste buds. A good starter to your meal.

Kukad Te Tamater Da Shorba. (Tomato Soup with Chicken and Coriander)

Curry Chicken Apom. Although I am familiar with Apom/Appam. The Indian version is made from fermented rice butter and coconut milk. It is soft, moist and provided an edible plate for the chicken curry. The chicken curry here is more creamy and tangy compare to those local Singapore Indian cuisine. The colour combination of orange and white will just whet your appetite. They also served the sweet version of Apom, which is good for desserts.

Chicken Curry Apom

Thursday, 18 May 2017

Wa Zen Izakaya – A Quality Japanese Restaurant in JB

A quick search of a Japanese restaurant in Melaka, Wa Zen Japanese Restaurant will come out top of the recommended list. Reasons being it served good quality Japanese food at half of the price in Singapore. During the weekend and holiday seasons, this place is flocked by tourists you can forget about getting a seat without a reservation.

Table Setting

At the end of 2014, Wa Zen opened a branch in Johor Bahru. It is a good news for us, giving us another dining option during our short trip to JB. It will take you less than 20 minutes drive after you pass the Malaysia customs.

The Sushi Bar

LD and I visited Wa Zen regularly in JB and we found some of the dishes here are worth the trip. Sashimi Sakura (RM115). It consists of the freshest sashimi on that day. Common item such as Salmon, Tuna, Swordfish, Yellowtail, Sweet Prawn, Octopus and Salmon roe. One of the specialities here is actually White Tuna (Shiro Maguro Sashimi). It has a creamy soft texture, almost like a combination of salmon with scallops.

Sashimi Sakura

Saturday, 13 May 2017

My Sentosa Dining Experience

Recent Sentosa's Siloso GrillFest created a ripple in Singapore F&B scene with its Longest Brick Barbecue Pit. While we know that Sentosa is definitely a holiday island destinations for Singaporean and foreign visitors, Sentosa is also a foodie paradise. It has now more than 120 F&B outlets, definitely has something to satisfy your discerning palate.

From those splendid selections, these few outlets are highly recommended by

#1. Wokº15.

Chilli Crab

Located at ONEº15, this Seafood & Cantonese restaurant is opened to the public. It served one of the best Chilli Crab that LD & I have ever tried in Singapore. The touch of sweet, tangy and spicy egg gravy was so addictive, each person needs about 2 to 3 fried mantou to polish the chilli crab gravy.

Golden Fried Man Tau

The rest of the dishes truly represent the Cantonese influence in the dish. The double boiled soup is a must order to start your meal. It is clean and nutritious broth will warm up your stomach in anticipation for the main dishes to come. Dim Sum is available on the weekend.

Double Boiled Japanese Chicken Soup with Himematsutake Mushrooms

To accompany the sumptuous meal here is the stunning view of luxurious yachts docked at the marina. It is a what I called Millions Dollar View.

The View

Wokº15 Kitchen
11 Cove Drive
Level 1 ONE°15 Marina Sentosa Cove
Singapore 098497

T: +65 6305 6998
IG: @Wok15kitchen
Lunch Tue – Sat: 11.30 – 14.30
Lunch Sun & PH: 11.00 – 14.30
Dinner Tue – Sun & PH: 18.00 – 22.00 (LO 21.30)
Closed on Mon, except on PH

#2. OSIA Seafood and Grill

OSIA Seafood and Grill earned its first Michelin Star in 2016. It is likely to retain this recognition with the strong collaboration between Celebrity Chef Scott Webster and Chef de Cuisine Douglas Tay.

Stone Hearth Flatbread

The highlights of the food here are their Stone Hearth Flat Bread, Stone Hearth Oven Grill Byron Bay Berkshire Pork and of course the to die for soufflé. On the first bite, the flat bread has a distinct crispiness in the crust, follow with moist, fluffy and resilient texture in the middle.

Byron Bay Berkshire Pork Rack 300 gram

The Berkshire Pork is in the class of its own. The cut is generously thick, cooked just right with slight pinkish in the middle but absent of blood. It is well seasoned, tasty, tender and succulent. It is so tasty that I almost did not touch the fresh hollandaise sauce. There is nothing much to say about the soufflé, except for you will regret it if you don't order.

OSIA Macadamia Soufflé
The portion served at OSIA is generous and suitable for family and communal dining. With the open kitchen concept, you can also have a peek at Chef Douglas Ng and his team at work.

OSIA Seafood & Grill
Resort World Sentosa
(Level 2 World Square)
26 Sentosa Gateway
Singapore 098139

T: +65 65776560 / 6577 8888
Thu – Tue: 12.00 – 15.00, 18.00 – 22.30

#3. Greenwood Fish Market

One of the best places to enjoy your seafood. It has almost everything you need about seafood. Retail market, bar and dining location all in one location.

The selection here is extensive starting from fresh fish for cooking and sashimi, oysters, shellfish & crustaceans. On top of that, Greenwood Fish Market also have burger, pasta, and meat on their menu. To make the food more interesting, the restaurant also do in house cold smoke.

Chef's Creation of Fried Fish, Cold Smoke Fish and Salad

My most memorable dining experience here is during the oyster festivals. The range of oysters they brought in from different part of the world was so extensive and fresh, I ate about 15 type of oysters in one seating. A definite Oystergasm!!

Oyster Selection

There is no better place to enjoy your seafood with the beautiful view of the sea. Known for its fresh seafood, including their extensive seasonal range of oysters and in-house cold smoke. Greenwood Fish Market is definitely a must visit.

Greenwood Fish Market @Sentosa
31 Ocean Way
Quayside Isle Sentosa Cove
#01-04/05 (S098375)

T: +65 6262 0450
Tue – Sun: 12.00 – 14.30; 18.30 – 22.00
Bar and Retail Market: 12.00 – 22.00
Closed on Mondays.

If you need further option, you can check out for more details. Cheers!!

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Thursday, 4 May 2017

Axis Bar & Lounge – May Mango Extravagant [MEDIA INVITE]

Afternoon Tea at Mandarin Oriental Singapore

For the month of May 2017, the team of award-winning pastry chefs from Mandarin Oriental Singapore curated five-course of sweet and savoury afternoon tea featuring on mango. Let's just call it Mango Extravagant.

Part of Axis Bar and Lounge

The five-course afternoon tea starts with Pineapple mango jelly with coconut emulsion. The combination of sweet and tangy flavour with light creamy coconut emulsion is an opener that tickles your taste buds in anticipation for what comes next.

Pineapple mango jelly with coconut emulsion

A trio of Lemongrass marinated prawn with chilli mango dip; Mango marmalade tartlet encasing a foie gras terrine; and mango crostini topped with marinated bell pepper and feta cheese followed. These light bites are definitely perfect for afternoon tea. The lemongrass marinated prawns combine the freshness of the prawns with aromatic Thai flavour is my preferred choice.

Second Course: Mango crostini topped with marinated bell pepper and feta cheeseMango marmalade tartlet encasing a foie gras terrine 

Lemongrass marinated prawn with chilli mango dip

Friday, 21 April 2017

The Peranakan – Yesteryears Menu for Mother's Day [MEDIA INVITE]

To celebrate the upcoming Mother's Day 2017, The Peranakan has prepared Yesteryears Set Menu. It is a combination of their signature dishes with some yesteryears dishes from Chef Raymond Khoo family recipes book.

Part of Dining Area - Table for 10

Mother's Day Yesteryears Menu

The Yesteryears set menu started with the choice of Sup Bakwan Kepiting or Itek Tim. LD and I choose one of each. Although we have tasted it before, we found the both soup are more robust and intense this time around. The sweetness of the crab and pork were highlighted in every slurp of the Sup Bakwan Kepiting. The meatballs are springy with a touch of crunch in every bite.

Sup Bakwan Kepiting

Meanwhile, the Item Tim soup has that salty and tangy flavour that will wake up your appetite.

Itek Tim

2nd dish was Nasi Ulam. The memorable and aromatic Nasi Ulam is presented in a heart shape, to show the love and appreciation to our Mothers. The aromatic fresh herbs especially the lemongrass plus the al-dente texture of the rice. You should treat this dish as a rice salad instead of to be eaten with other dishes.

Nasi Ulam in Heart Shape