Thursday, 29 June 2017

Kwee Zeen – French Rotisserie Buffet Nights [MEDIA INVITE]

Kwee Zeen @ Sofitel Singapore Sentosa

Sofitel Singapore Sentosa is one of the resorts located on Sentosa Island. Blending intricate French design with Singapore's colonial heritage plus the panoramic view of South China Sea, you can look forward to memorable stay in this resort.

Pool View from Outdoor Seating

Kwee Zeen is one of the four dining choices in Sofitel Sentosa Singapore. It focuses on pan-Asian specialities and classic French cuisine. Kwee Zeen opens 7 days a week for breakfast, lunch and dinner. From Monday to Wednesday, it is ala carte. Thursday is ala carte plus the option of Cheese Rendezvous. Friday to Sunday will feature the French Rotisserie Buffet.

Traditional Coffee Machine

Check out the video below for the highlights of the French Rotisserie Buffet.




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