H&C Café – A New & Better Choice for You [MEDIA INVITE]

H&C Café has launched a new menu focused on healthy, hearty, wholesome and delicious. To accompany the new culinary creation, H&C also introduced Fancy Chinese Tea range.

H&C Cafe

Part of Dining Area

There are 9 options for the Fancy Chinese Tea, and we only managed to try 3 of them.

Fancy Chinese Tea

Cold Brew Orchid Pu’erh Tea [$10.90] – Orchid Flower and Pu’erh Tea Leaves. I like the presentation; the bottle looks similar to XO Cognac. The tea has a strong Pu’erh flavour, is not bitter and with refreshing orchid aftertaste.

Cold Brew Orchid Pu’erh Tea 

Beau-tea-ful You [$14] – Mixed Dried Fruits, Rose, Strawberries and Dragon fruit & Tea-rrifically Healthy [$14] Chrysanthemum, Buckwheat Tea and Osmanthus. These teas are brewed using the Siphon method and poured into a glass teapot before servings. The Beau-tea-ful You is naturally sweet from the fruits and rose, with a touch of sourness from the berries. Meanwhile, the Tea-rrifically Healthy has a refreshing chrysanthemum flower with a slight bitter finish from the buckwheat. Each of the brews is only for 1 time only.

Siphon Method

Beau-tea-ful You 

Tea-rrifically Healthy

Moving to the food, we started with Crispy Squid [$18]. The squid is crunchy and the exterior is covered with spicy, sweet and savoury concoction. Once we drizzle the lime juice, the acidity brings a nice twang to the dish. A good start to the meal.

Crispy Squid

Hot & Sour Gyoza [$14]. The pan-fried chicken gyoza has a crispy and chewy texture. The tangy sour mustard greens soup, complemented by the sweetness from the cherry tomatoes opened up my appetite.

Hot & Sour Gyoza

Sticky Pork Ribs [$15.50]. Bite-size pork ribs, deep fried and coated with classic sweet vinegar glaze. The sweet and savoury flavour combo makes the pork ribs plus the longan make this dish irresistible.

Sticky Pork Ribs

Low Cal, Avocado Scallion Capellini [$22.50]. The scallion capellini is fragrant and smooth. The avocado, mushroom, nori and cherry tomatoes made the dish look healthy. Surprisingly, it brought up the nostalgic feeling, like I am eating high-end version of economic bee hoon.

Low Cal, Avocado Scallion Capellini 

Hot Sauce Prawn Pasta [$27.50]. The prawns are fresh and crunchy, while the capellini absorbs the rich and umami essence from the prawn and hot sauce. The kale adds a healthy and contrasting texture to the dish, while the egg confit helps to tame the spicy hot sauce.

Hot Sauce Prawn Pasta

Tomato Beef Stew [$19.50] served with sourdough. The beef cheek has a nice caramelisation and fork tender as well. The stew is light, tasty, tangy and a touch of Sichuan spice to perk up the stew. The crisp sourdough complements the stew nicely with its texture and to polish up the gravy. (*instead of sourdough, you can ask for scallion pancake).

Tomato Beef Stew 

Humble Grain Stone Bowl [$16.50]. A beautiful medley of vegetables and grains. There are mixed grains, potato, mixed mushrooms, fried kale, white sesame and scallion soy sauce. Each of the ingredients brought unique and tasty components to the dish, complemented by the charred from the hot stone bowl.

Humble Grain Stone Bowl

Salmon & Grains [$34]. Lovely seared salmon fillet with a crispy skin plated on the top of mixed grain tossed with scallion soy sauce. The charred Romaine lettuce adds a nice smoky flavour and crunchy texture. The avocado adds a rich creamy texture to the dish, while the squeeze of lemon binds all the ingredients together and remove any fishiness from the salmon.

Salmon & Grains

Squid Mixed Grain Rice Stew [$26.50]. A fusion creation that blends the East and West. The sour mustard green broth works well with the mixed grains, while the squid and cherry tomatoes brought exciting texture and burst of flavours to this dish. A delicious creation indeed.

Squid Mixed Grain Rice Stew 

Overall, I like the latest creations at H&C Café. The food is internationally inspired, creative and tasty, while maintaining the healthy and lower in calories principles. The Fancy Chinese Tea concoctions are also nice and easy to drink. Definitely a place to try. Cheers!!

Thank you, Kristine, Executive Chef Eugene and H&C Café team, for hosting us.

Food & Drink: 8.5/10

Value: 8/10

Service: N/A (Tasting Invitation)

Ambiance: 8.5/10

Budget per Person: $26 - $50

H&C Cafe

290 Orchard Road

#03-09 Paragon Shipping Centre

Singapore 238859

T: +65 9727 511

W: https://linktr.ee/halcyonandcrane

F: https://www.facebook.com/halcyoncrane/

IG: @halcyoncrane

OH: Daily 11.00 – 20.30

Akanoya Robatayaki – Hakken Omakase [MEDIA INVITE]

Akanoya Robatayaki is a Japanese bincho grill restaurant by the Akashi Group showcasing the revered robatayaki tradition. The robatayaki counter takes centre stage once you enter Akanoya, displaying the latest seasonal ingredients sourced by Akashi Group Japan-based team. The freshest ingredients are to be flown in to Singapore two into three times weekly.

The Marketplace / Fresh Ingredients

Customers can decide if they want an ala carte option by choosing the freshest ingredients on display or allowing the chef to curate their menu for Lunch set or Seasonal Omakase dinner menu. We are here to try Akanoya’s latest Omakase and Tea Pairing Menu Hakken [$168++; *Tea Pairing $38++].

Hakken Menu

The tasting started with Otoshi (Compulsory Appetizer) – Roasted Pumpkin and salad. The pumpkin is soft, sweet, smoky and complimented by creamy crab egg. The crispy Sakura ebi and crunchy pickles add a nice contrasting texture to the dish.

Otoshi - Roasted Pumpkin & Salad

Agemono (Deep-Fried) - Crab Croquette, Liver Sauce, Ikura. I like the crispy exterior of the crab croquette, followed by smooth and creamy fillings. The crab egg and liver sauce add a different taste and level of creaminess, while the bursting ikura introduces umami to this dish.

Agemono (Deep-Fried) -
Crab Croquette, Liver Sauce, Ikura

The 1st drink of this tea pairing is Ginger & Passion fruit. Lemon ginger tea, passion fruit and soda. The strong ginger taste helps to balance the strong flavour of the liver sauce.

Ginger & Passion Fruit

Bread – Milk Toast with Seafood Butter. Soft, pillowy and milky flavour bread provides a nice canvas to dip the strong and bold flavours of the seafood butter. This combination is so heavenly matched, and I wish I could have more.

Bread – Milk Toast with Seafood Butter

Nimono (Simmered Dish) - Meat and Potatoes. Consists of Chicken, truffle, mashed potato and braised potato. A comforting dish, as the succulent chicken paired well with two different textures of potatoes and truffle. 

Nimono (Simmered Dish) - Meat and Potatoes

Osuimono (Clear Soup) – Shell Fish Soup. This clear-looking broth is not as simple as it looks. Made with dry-aged fish bone, it infused complex and smoky flavour from the first slurp. The Fish Milt, prawn and mushroom, infused natural seafood sweetness to the broth.

Osuimono (Clear Soup) – Shell Fish Soup. 

Kushi (skewer) – Grilled Chicken, Grilled Wagyu, Grilled Pork Belly. For this dish, the robatayaki chef passed us the plate using the paddle, just like the old days when fishermen passed the food. There are three dipping sauces on the plate, yuzu mayo, black miso garlic and yuzu kosho.

Chef with the Paddle

Kushi (Skewers)

The Omi Wagyu brisket is amazing. The marbling and meat ratio is spot on, with a touch of caramelisation, the brisket just slowly melts in my mouth.

Omi Wagyu Brisket

The chicken is crisp and succulent. The meat is very tender covered with a lovely charred externally. Any of the dipping sauces will go well with the chicken.

Chicken Skewer

The pork belly is a bit dry, however, this also intensifies the flavour. I had mine with yuzu kosho and black miso garlic dip, as the pork belly is better with stronger dips.

Pork Belly

The 2nd drink of this tea pairing is Sudachi Lime, Bergamot. The tea base is Lady Grey which is a black tea with a touch of orange flavour tea. Once you add a dash of the Sudachi lime, the sweet and zesty flavour increases and helps to balance the “jelakness” from the kushi.

Sudachi Lime, Bergamot

Yasai (Stir-Fried Vegetables) – Asparagus, Green Pepper, Onion. Fresh and crunchy while allowing the original flavours of the vegetables to shine. The miso onion sauce adds a subtle earthy and sweet taste to the vegetables.

Yasai (Stir-Fried Vegetables) – Asparagus, Green Pepper, Onion

Sakana (Fish) – Braised Sea Bream. Firm, sweet and flavourful. I like the crunchy texture of the burdock, but the creamy fish liver is an absolute delight.

Sakana (Fish) – Braised Sea Bream

The 3rd drink of this tea pairing is Black Pepper, Darjeeling. Served hot, the warmth from Sarawak black pepper infused nicely with the Darjeeling tea. Warm and comforting, suitable for the next solid dishes.

Black Pepper, Darjeeling

Nikku (Meat) – Omi Gyu Beef Cheek, Leek, Mido. A lovely braised dish. The melt-in-your-mouth beef cheek is served on the bed of mashed potato. The braising sauce is sweet and robust, topped with the mini greens and fried garlic providing a crisp and crunchy texture.

Nikku (Meat) – Omi Gyu Beef Cheek, Leek, Mido

Donabe (Claypot) – Sakura Ebi, Butter, Rice. Lovely flavoured rice mixed with Sakura ebi, ikura and sliced abalone. As the rice is cooked in the claypot, some parts are crispy with a bit of charred flavour. Yummy!!

Donabe (Claypot) – Sakura Ebi, Butter, Rice

At this point, I am very full and ready to be rolled out of the door. However, for those who might need additional serving to reach the satisfaction point, you can order the Somen. Dashi base broth, somen and spring onion. The clear broth is umami-laden and the somen is smooth, silky and with a touch of al-dente. A comforting end to the meal.

Somen

The final drink of this tea pairing is Mujicha (Mugicha) Soda. Roasted barley tea with soda.

Mujicha (Mugicha) Soda

Dessert is Warabi Mochi – Chestnut Mochi, Brown Sugar, Sesame Ice Cream. Foamy, slightly chewy with a nice brown sugar. A nice ending to the meal.

Warabi Mochi

Located at Orchard Rendezvous Hotel, Akanoya is a bit far from the heart of the shopping area of Orchard Road. Even drivers, will not notice as it is near the bent of the road where we have to concentrate on our driving, instead of admiring the view. Once you pass St Regis, look to your right, and you can see the grand Japanese structure of Akanoya.

Akanoya

When you enter the restaurant, you will be welcomed by the robatayaki counter with seats. This is probably the best seat in the house for foodies like us as we can see the chefs in action and engage with them. On the right, there is a holding room / bar, catering for drinks while you wait for your seat or nightcap. On the left, there are seating area for a more private and intimate setting.

Robatayaki Counter

The Bar

Overall, it was an exquisite robatayaki experience. The serving of the Hakken Omakase Menu is very generous, filled with great ingredients and the tea pairing flows with the meal nicely. For someone looking or enjoy a robatayaki experience, you must consider Akanoya Robatayaki. Kanpai!! Cheers!!

Thank you very much Kristine, Chef Brandon, William and Akanoya Team for hosting us.

Food & Drink: 9.25/10

Value: 8.5/10

Service: N/A (Media Invite)

Ambiance: 8.5/10

Budget per Person: $81 & Above

Akanoya Robatayaki

1 Tanglin Road

#01-01 Orchard Rendezvous Hotel

Singapore 247905

T: +65 6732 1866

W: https://www.akanoya.com.sg/

F: https://www.facebook.com/akanoya/

IG: @Akanoyarobatayaki

OH:

Daily 12.00 – 14.30; 17.30 – 01.30