Thursday, 22 October 2020

Overly Cheezy – Cheese Overload Pizza [MEDIA DROP]

Cheezy Cannonballs Pizza
Overly Cheezy (“OC”) is a unique pizzeria located in the heartlands of Hougang. OC signature is the use of 5 different kind of cheese on every pizza, consist of Gruyere, Mozzarella, Emmental, Cheddar Orange and Parmesan. OC recipes are the results of collaboration with top chefs from Japan, Italy, France and Singapore. 

The original media drop is a set meal for 2, consist of 1 Large Pizza, 1 Regular Pizza, 1 Cheezy Salted Egg Fries, 1 Chocolate Lava Cake and 1 bottle of soft drinks. I ordered Smoky Beef Salami Large, Cheezy Cannonballs Regular and Sprite for the drink. 

My first impression, I like their packaging. The yellow cheese colour on the pizza boxes is very eye-catching and set the mood for a pizza feast. It is crystal clear that cheese will be the signature ingredient of the pizza. 

The Pizza Box

Part of Set Meal for 2
When you opened the box of the smoky beef pizza, you will go WOW!! The cheese covers almost all the surface of then crust pizza, while the generous smoky beef toppings were swimming under it. The cheese is just delicious, combining the cheese pungent aroma, with savoury and umami flavours in each bite. The only drawback is the smoky beef is on the salty side; however, the kids just love it. 

Smoky Beef Salami Large

Smoky Beef Salami  - Slice
The cheezy cannonballs pizza is created with cheese lovers in mind. It is a combination of vine-ripened tomato sauce, cream cheese balls and parsley flakes. I like the concept; however, I feel the cream cheese balls are not suitable for the pizza. Since OC already uses 5 types of cheeses, they should do OC version of Margherita Pizza, loaded with lots and lots mozzarella to showcase the natural flavours of their cheeses and to have that cheese pull effect. 

Cheezy Cannonballs Regular
Cheezy salted egg fries is just a crowd-pleaser. It is packed in a box that looks like a slice of cheese. The holes on the box similar to the holes on artisanal cheese, allow the fries to retain its texture over a long period. The texture of the fries remains crisp externally and moist internally. The salted egg powder coated the fries evenly, not forgetting the solid cheezy dip. 

Cheezy Salted Egg Fries
Chocolate lava cake is solid. If you put it on a place, you will find the middle part still oozing with melted chocolate. Good to have it on its own or with a scoop of ice cream. 

Chocolate Lava Cake
As we are a big family, I also ordered 2 large pizzas $33. My pick was Trufflicious Hawaiian and Trufflicious Wild Mushrooms. For these two special pizzas, there is an additional charge of $4.50 each. These two pizzas are just awesome. It uses signature creamy white truffle sauce to bind all the ingredients. The mushrooms toppings and ham plus pineapple are generous and you can’t get enough for it. 

Trufflicious Wild Mushrooms - Large

Trufflicious Wild Mushrooms
So far, we only tried their classic crust, which is their hand-stretched thin crust. If you are looking for something different, OC also has special crust such as Milky Avocado Crust, Creamy Tomato Crust and Pâte Feuilletée Crust at an additional fee. 

Trufflicious Hawaiian - Large 
CBK Verdict: Super delicious pizza that everyone will enjoy (except for those who don’t eat cheese). The cream sauce and tomato base are very good, combine with generous toppings, they are the magic ingredients for delicious pizza. Better than most of franchise pizza brand and some artisanal pizzeria. We’ll sure order from Overly Cheezy again. Cheers!! 

Full Disclosure: There was a mix up in our order during the delivery. Out of goodwill, OC absorbs the charge for the 2 additional large pizzas which was not part of the Media Drop. 

Thank you very much, Dawn and Overly Cheezy Team for the Media Drop. 

Food & Drinks: 7.75/10 
Value: 7.5/10 
Service: N/A (Media Drop) 
Ambiance: N/A (Media Drop) 
Budget per Person: $10 - $25; $26 - $50 

Overly Cheezy 
Blk 311 Hougang Ave 5 
#01-189 Singapore 530311 

T: +65 6245 4922 
IG: @Overlycheezysg 
OH: Daily 11.00 – 23.00 

Friday, 16 October 2020

Rendezvous Nasi Padang – A Taste of History

Korma Chicken Thigh 

Rendezvous Hock Lock Kee Nasi Padang (“RendezvousNP”) is one of the oldest Nasi Padang restaurants in Singapore. It is established in 1930 and gained popularity in the 1950s. With such longevity, this restaurant deserves the recognition as Nasi Padang institution in Singapore and likely become the taste that you grow up with. 

Rendezvous Hock Lock Kee Nasi Padang
I decided to visit RendezvousNP with my Nasi Padang makan kaki, K. We manage to reach the restaurant before 12 and beat the lunch crowd. Like kids in a candy store, we went overboard in ordering. 

Our Order
Korma Chicken Thigh ($9.30). A must-order here. The version of Korma Chicken here is similar to the curry known as Gulai Ayam in Indonesia. It is not a spicy curry, instead, it is sweet, rich in spices and fragrant due to the lemongrass, galangal and turmeric. 

Korma Chicken Thigh 
At RendezvousNP, you get is the whole leg of the chicken (drumstick and thigh). The flesh is juicy, succulent and infused with the curry. The skin is soft and full of flavour. The yellow gravy curry is robust and you can slurp it like a stew. 

Liver & Gizzard Curry ($5.10 – Small). Combination of liver and gizzard, bask in thick red curry. The liver is creamy, while the gizzard is crunchy. The curry is spicy, rich and filled with “lemak” from the coconut milk. 

Liver & Gizzard Curry
Cuttlefish Sambal – Medium ($10.30). Springy and bouncy cuttlefish cooked in sambal gravy. It is spicy, yet Shiok!! 

Cuttlefish Sambal & Egg Sambal
Beef Rendang ($10.60 – 2 pcs). A little bit different compare to the beef rendang you find in other Nasi Padang restaurant. The gravy is thick, but not lumpy like it is being simmered for a few hours. The beef is lean yet tender, however, the gravy did not absorb into the flesh. 

Beef Rendang
Sayur Lodeh ($3.90 – Small). Delicious combination of cabbage, long beans and ladyfingers. Cooked with coconut milk and turmeric for richness and yellow colour. The special ingredients here is the prawn, that adds umami and natural sweetness to this dish. 

Sayur Lodeh
Egg Sambal ($1.70). I did not try, ordered by K. Rice ($1.70 per plate). 

Service is friendly and efficient. You place your order at the food counter, get seated and the food will be delivered to you. The interesting part of their food counter is only half of it filled with food. The other half is filled with buckets and buckets of different type of curries. Once you are seated, RendezvousNP goes into full service, including if you want to order drinks, extra rice, gravy or extra dishes. 

CBK verdict. I find the flavour of Nasi Padang here is very comforting and very much agreeable with my palate. Each dish is delicious and consistent, though not much variety. They are very generous with their curries, which is the key to all their dishes. Definitely one of a must try Nasi Padang in Singapore. Cheers!! 

Food & Drinks: 7.5/10 
Value: 6.5/10 
Service: 7/10 
Ambiance: 6.5/10 
Budget per Person: $11 - $25, $26 - $50. 

Rendezvous Hock Lock Kee 
Restaurant Nasi Padang 
6 Eu Tong Sen Street 
The Clarke Quay Central 
Singapore 059817 

T: +65 6339 7508 
OH: Daily 11.00 – 21.00 

Sunday, 11 October 2020

Salaam Bombay – Delicious and Excellent Value Indian Meal

Egg Biryani

We were introduced to this place by M&A, our friends living in the South of Singapore. Located in Fusionfolis, the restaurant name of Salaam Bombay (“SB”) means salutation to Bombay, the historic name of Mumbai, a melting pot of Indian cuisine. In addition to North and South Indian Cuisine, SB also serves the quintessential Bombay Street Food (Chaats, Pav Bhaji’s, Vada Pav’s and the Unique “Bombay Chinese”). 

Our starter is Papadum with Mint Sauce. This starter is complimentary from the restaurant. Light and crispy lentil crackers served with a refreshing mint sauce that will entice your appetite. 

Papadum with Mint Sauce
Fish Tikka ($18.90) boneless cubed fish marinated with yoghurt and Indian spices and bbq in tandoor. The flesh used for this dish, normally come from a bigger fish that have a firm texture. The fish is moist and juicy. Though the texture is good, we find the seasoning was too heavy, making the dish salty. 

Fish Tikka

Fish Tikka
Mutton Bhuna Gosht ($18.90). The Indian version of mutton rendang. The mutton is fork-tender filled with the multi-layer taste of spices. The hint of sweetness from the onion and garlic is just delicious. 

Mutton Bhuna Gosht 
Butter Chicken ($16.90). This is probably the most common dish that we order in any Indian Restaurant. It is creamy, buttery, sweet and tangy gravy together with succulent chicken thigh is just irresistible. The version at SB hits all the right spots and a definite must-order here. 

Butter Chicken
Palak Paneer ($16.90). A second dish that we likely to order in any Indian restaurant. Creamy blended spinach, mixed with feta cheese and blend with spices. This dish will not win the prettiest dishes, however, the subtle texture of the blended spinach with the spices and savoury flavour of feta cheese is just comforting. 

Palak Paneer
Egg Biryani ($14.90). Instead of the usual chicken or mutton biryani, we ordered egg biryani. This biryani served with hard-boiled eggs and without any gravy in it. The basmati rice is al-dente, infused with saffron and different spices. I like the version at SB because it is very well balanced and the cardamon flavour does not sticks out. It is easily mixed with the butter chicken, mutton bhuna gosht and palak paneer. 

Egg Biryani

Aloo Gobi ($13.90). Classic Indian dish made of spiced potato and cauliflower. We specially ordered this dish without the cauliflower, so our version is just potatoes. Creamy, soft, yet with a distinct potato crunchiness in it. 

Aloo Gobi

Garlic Naan ($5 for 2). Fluffy with subtle garlic flavour. For those that really like their garlic, you might want to ask them to whack extra garlic into the naan. 

Garlic Naan
Dessert, Gulab Jamun (Complimentary). Fried milk balls soaked with saffron flavoured sugar syrup. Think of it as donut soaks in maple syrup. Those who like their desserts extra sweet, this dish is perfect for you. 

Gulab Jamun
The restaurant setting is casual, modern and filled with lots of natural lights due to the tall windows. Service is friendly and efficient. This restaurant is also value for money, if you make your reservation from Eatigo (or you can call the restaurant directly), you can expect 50% discount on the ala carte menu especially during the off-peak time on the weekday and all day on the weekends for dine-in and takeaway. 

CBK verdict a must try Indian restaurant in the South of Singapore. The food is delicious and with the 50% promo it is just value for money. Cheers!! 

Food & Drinks: 7.5/10 
Value: 9/10 
Service: 6.5/10 
Ambiance: 7.25/10 
Budget per Person: $11 - $25 

Salaam Bombay 
1 Fusionopolis Place 
#02-03. Galaxis. 
Singapore 138522 

T: +65 6710 4104 
IG: @Salaambombaysingapore 
OH: Daily 11.00 – 21.30 

Monday, 28 September 2020

Katong Jago Seafood – Nice Overall Zhi Char

Signature Seafood Fish Head Steamboat
It started when LD saw a video clip of this Seafood Fishhead Steamboat and share it on my FB page. This led to makan session with R & K. Katong Jago Seafood (‘KJS’) is located at a coffee shop at Jago Close (off East Coast Road), which also house delicious Char Kway Teow and Western Food stalls. 

Signature Seafood Fish Head Steamboat ($58) is a must-order here. Served in a traditional charcoal steamboat pot, the milky broth looks irresistible. The broth is robust, peppery and infused with the essence of seafood and fish head. 

Signature Seafood Fish Head Steamboat
The fillings inside the steamboat include tiger prawns, clams, garoupa fish head and vegetables. For the milky white colour in the broth, the chef uses fresh milk instead of the carnation milk for a more natural flavour. A generous dash of cooking wine also added to give it the extra OMPH in this dish. Not forgetting, this steamboat comes with free flow of the soup. Yum Yum. 



Garoupa Fish Head
We started our meal with Chilled Prawns (FOC for orders above $70). First time I ever get prawns FOC. They are sweet, fresh and crunchy. It is actually worth ordering on its own. 

Chilled Prawns
Deep-Fried Baby Squid ($14 – S, $20 – M, $26 – L). Deep-fried baby squid, tossed with a combination of sweet and savoury sauce. The diced veggies of onion, pineapple and cucumber accompanied the crispy baby squid nicely. Nice with a glass of cold beer! 

Deep-Fried Baby Squid - Small
White Pepper Frog ($18). Unlike the black sauce version that you normally see with the frog porridge, the frog dish here looks very clean. The frog meat is tender and succulent, while the jus from the frog together with the white pepper created appetizing sweet and peppery flavour. 

White Pepper Frog
Mee Tai Bak. This slippery rice noodle delivers a unique taste on its own. Instead of the thick sweet black sauce commonly found in zhi char place, the KJS version added ketchup into the sauce. The sweet and tangy combination, together with crunchy bean sprout feels like a party in your mouth. 

Mee Tai Bak
Imperial Pork Ribs ($10 – S, $15 – M, $20 – L). Fork tender pork ribs coated with sweet aromatic sauce. The combination of oyster sauce, plum sauce, vinegar is just uplifting and perfect savoury ending to the meal here. Those who like fried garlic will appreciate the bitter sweetness deep fried garlic accompanying the pork. 

Imperial Pork Ribs
Service is fast, warm and friendly. They don’t try to upsell you on their seafood and recommend the portion appropriate to your group size. Plus, the service staff keep refilling the soup automatically. 

Menu 1

Menu 2
CBK verdict a good place to come for the Seafood Fishhead Steamboat. Not forgetting, the rest of the dishes that we order are very nice too. We’ll definitely come back for more. Cheers!! 

Food & Drinks: 8/10 
Value: 7.75/10 
Service: 7.5/10 
Ambiance: N/A (Coffee Shop) 
Budget per Person: $11 - $25, $26 - $50. 

Katong Jago Seafood 
228 East Coast Road 
Singapore 428925 

T: +65 8332 9369 
IG: @Katongjagoseafood 
OH: Daily 12.00 – 21.45

Sunday, 20 September 2020

AWADH – Authentic Lucknow Cuisine [MEDIA INVITE]

Zaffrani Malai Phirni or Rose Phirni

AWADH is the first and only Indian restaurant in Singapore and South East Asia that serve authentic Lucknow cuisine. Their Master chefs belong to the famous Qureshi family of Master-chefs from Lucknow, trained to create the culinary spread fit for the Nawabs (Emperors). 
AWADH gastronomic creations use more than 120 spices, all of which worth their weight in gold. The chefs trained on the ancient secret recipes and “temper” the dishes with aromatic herbs, spices, flavoured ghee and saffron. Located centrally in Orchard Road, AWADH is easily accessible from all parts of Singapore. 

Spices use in AWADH
While waiting for our feast to start, we whet our appetite with homemade lassi and pappadam. 
Homemade Lassi
Murg-Multani Shorba ($14), AWADH signature chicken soup officially kicks start our tasting session. Tasted like robust chicken soup with a touch of curry. The peppery heat at the end warms up your throat and tummy in preparation for the upcoming feast. 
Murg-Multani Shorba

Murg-Multani Shorba
Tandori Macchi ($22) is a chargrilled boneless piece of fish gently marinated in tandoori spices and thickened yoghurt. The fish is well marinated, firm and hold its shape nicely. When you bit into it, the texture is moist. It is a bit salty, so you might want to dip it with the tomato bell pepper chutney to balance the saltiness. 
Tandori Macchi
Tandori Macchi - The Fish
Gosht Galawat Kebab ($27). A staple in Awadhi cuisine, melt-in-your-mouth mutton patties with a blend of over 25 rare spices complemented with Mughlai paratha & yoghurt mint chutney. The patty is moist, soft and packed with a lot of spices. However, the strong and bold flavours in the kebab might not be suitable for everyone. 
Gosht Galawat Kebab
Kurkuri Okra ($16). A delicious crispy ladyfinger. I must confess that Okra and Me do not get along, However, as the okra is deep-fried, I gave it a try. It is crispy, lightly seasoned with spices while removing the sliminess in the middle part. Yum Yum. 
Kurkuri Okra
Tandoori Lehsuni Jhinga (Special Order Only). Garlic marinated prawns chargrilled in the tandoor oven served with a mint sauce. Crunchy tiger prawn, nicely seasoned with a nice smoky aroma. The mint sauce on the side enhances the flavour of the prawn beautifully. 
Tandoori Lehsuni Jhinga
Reshmi Broccoli ($19). AWADH version of baked creamy broccoli. A combination of creamy and crunchy that is easy on the palate. 
Reshmi Broccoli
Bhatt Ka Murgh ($24). Pan-seared bone-in marinated chicken served on a hot plate. This dish is sizzling when it arrived on the table. The chicken is fork-tender and nicely marinated meat easily fall off the bone. One of the best dishes of the day. 
Bhatt Ka Murgh 
As we have completed the starters, we are ready to move on to the Main Course. Yup, the dishes above were only starters. Frankly, we were about 70% full and we were re-arranging the space in our tummy. The main course in Indian cuisine are the dishes that paired with rice, naan, paratha and roti. 
Our Staters - Flatlay

Bhuna Gosht ($27). Mutton cooked with fried onions and tomato paste and a blend of aromatic spices. A fork-tender mutton dish with thick and creamy gravy. The spices almost covered all the gaminess of the mutton, making it acceptable to most diners. 
Bhuna Gosht
Murgh Makhni Jehangiri ($23). Popularly known as butter chicken; succulent pieces of chicken in a mildly spiced creamy tomato gravy. Tender and succulent chicken pieces, cooked in a rich buttery and tangy gravy. 
Murgh Makhni Jehangiri 
Lehsuni Motiya Saag Paneer ($20). Seasonal green vegetables with a choice of corn or cubes of cottage cheese. LD and my favourite greens in an Indian restaurant. This time it was served with corn (cottage cheese version also available). The seasonal green vegetables are smooth and creamy, followed with a crunchy burst of sweetness from the corn kernels instead of the usual savoury cottage cheese. Our first time trying this, and it is just yummy. 
Lehsuni Motiya Saag Paneer
Sultani Dal ($19) A combination of yellow and red lentils tempered with cumin and green chillies, best complemented with crisped buttered tandoori roti. It is light and tasty, works well to balance the rich naan. 
Sultani Dal
Some of the Main Courses
AWADH Murgh Biryani ($25). Biryani fit for the Royals. Boneless pieces of chicken, marinated in a blend over 40 spices, layered with basmati rice and slow-cooked “dum” style for 6 hours. 
AWADH Murgh Biryani 
The result is amazingly fragrant basmati rice with fork-tender chicken pieces and explosions of flavour in each bite. I like the texture of each grain of the rice remain al-dente and not mushy. 

The main meal also served with Plain Naan ($6), Garlic Naan ($7), Ulte Tawe Ka Paratha ($8) and Rumali Roti ($8). While we are familiar with naan, Ulte Tawe Ka Paratha, the signature Lucknawi paratha is a something you should try here. It is tasty and it has that extra chewy texture. 
Naan, Paratha & Roti with the Mains

Main Course
Meanwhile, the Rumali Roti is light, paper-thin and fluffy at the same time. Perfect to soak up those delicious gravy. 

Finally, we reach the finish line with desserts. Apple Jalebi ($12). AWADH unique take on the common jalebi dessert, granny-smith green apple slices covered in a spiced batter and steeped in sweet syrup. A combination of crispy and crunchy texture. The sourness from the apple reduces the sweetness from the sweet syrup. 
Apple Jalebi
We also have a shot of Zaffrani Malai Phirni or Rose Phirni. Phirni is a rich and creamy Mughal milk pudding. Zaffrani is cardamom flavour, while Rose Phirni is flavoured with rose essence. LD enjoyed the Rose Phirni, however, my taste bud does not agree with cardamon flavoured phirni. 
Zaffrani Malai Phirni or Rose Phirni
AWADH at Centrepoint Singapore is decorated in a combination of Indian and Persian flair. The tables are covered with black table cloth with the chairs are red. The bar and live band area are the main attractions in the restaurant, but during this covid-19 period, there will be no live band. 
The Bar
Overall, we are delighted to have tried the food at AWADH. Although the dishes look familiar, you can taste the difference of the unique multi-layer flavour from extra spices used in each of the dishes. Definitely worth to try. Cheers!! 
Live Band Area
Thank you very much Kris for inviting us and AWADH Team for hosting us. 

Food & Drinks: 8.25/10 
Value: 7/10 
Service: N/A (Tasting Invitation) 
Ambiance: 7.75/10 
Budget per Person: $26 - $50; $51 - $80 

Royal Indian Dining and Lounge 
176 Orchard Road 
#01-33H, The Centrepoint 
Singapore 238843 

T: +65 9385 5337 / 6909 9971 
IG: @Awadhdining 
OH: Daily 11.00 – 23.30
Full Menu available online

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