TheFoodPan3 – Delicious Pies [MEDIA DROP]

My first taste of a meat pie was during high school in Melbourne, Australia. That beef minced meat and gravy fillings in between the shortcrust pastry and puff pastry on top was an eye-opener and it just hits my sweet spot. Meat pie is sold everywhere in Australia, they just put it in the brown bag, and you can eat it on the go. So, it was very easy to meet my cravings.

In Singapore, beef meat pie is not easy to find previously, however, it is getting more common nowadays. The most common meat pie you encounter here is chicken pie. The fillings consist of pieces of chicken, carrot, peas, cream and lots of pepper. For the crust, they usually use one type of pasty, which is filo pastry. Since filo pastry is soft and fluffy, it usually sits on aluminium foil tin pie pans and you can’t eat it with your hands.

Meat Pies from TheFoodPan3 - The Box

Recently, I received Pies Media Drop from TheFoodPan3. There were 2 Chicken Pies ($6.50 each) and 2 Red Wine Chunky Beef Pie ($8.50 each). Since I just returned from Australia, it was just perfect timing to try it. The pies were freshly baked in the morning and I received the delivery in the afternoon.

Meat Pies from TheFoodPan3

My first impression of the pies, WOW, they are huge. One of the pies will be enough to fill me for a meal.

The red wine chunky beef pies are the ones with dry chopped herbs on top. When I cut through the pies, the fillings did not flow out easily. It shows that they packed the fillings to the brim. The chunky beef cuts are lean, yet it is tender and well cooked. The gravy cooked with carrot and red wine, penetrated well into the inner part of the meat and at the same time extract the beef essence into the delicious gravy.

Red Wine Chunky Beef Pies

Red Wine Chunky Beef Pies - The Fillings

The pastry is crisp and fully on the top. However, the bottom part is soft as the gravy soaks into the pastry. However, it is one of the nicest meat pies that I ever tried in Singapore.

Red Wine Chunky Beef Pies - Top View

Chicken Pies - Top View

The chicken pie uses the same pastry as the beef pie. The fillings consist of chicken, potatoes, carrots, peas, cooked in cream and one-half of a hard-boiled egg added during the pie-making process. The cream binds all the ingredients together, yet it was not heavy and allows the natural flavour of the ingredient to stands out. When I cut through the pies, the fillings did not flow out, instead, it just sits on each half nicely. Definitely, one of the better chicken pies I ever tried in Singapore.

Chicken Pies

Chicken Pies - The Fillings

LaLa with Chicken Pies

Storage conditions: If you order the pies fresh, you can keep them refrigerated for 3 days. Or you can order the pies frozen, then you can keep them longer. Reheat instructions will be provided on the box as well.

Storage & Reheating Instructions

CBK Verdict: The Red Wine Chucky Beef Pies and The Chicken Pies from TheFoodPan3 are delicious and they are one of the nicest pies that I ever tried in Singapore. The size is big and one pie can easily fill my tummy for one meal. A Must Try!! Cheers!!

Meat Pies + Coke Zero = Awesome

TheFoodPan3

Home Base Business
Made to order Pies & Specialities
F: https://www.facebook.com/profile.php?id=100084932408558
IG: @TheFoodPan3
E: thefoodpan3@gmail.com
WA: +65 9796 5460

Thank you very much, Kris and TheFoodPan3 for arranging the delivery.

The English House – Sunday Roast [MEDIA INVITE]

Roast Rib of Black Angus Molly Parkin

Sunday Roast is one of my favourite meal when it comes to Western traditions. Spending my formative years in Melbourne with Australian families, I just fell in love with Sunday Roast. It took hours of cooking to prepare Sunday Roast and the meal finished in 15 minutes. However, the feeling of togetherness when all family members gathering together and savour the meal is just an unforgettable experience.

The English House by Marco Pierre White

Entrance to The English House 

Sunday Roast is originated from England as a meal after church on Sunday. Therefore, having a Sunday Roast at one of the top English Restaurant in Singapore, prepared by chefs trained by Godfather of modern cooking is definitely a gastronomic experience to look forward too.

At The Reception

The English House by Macro Pierre White just launched their Sunday Roast menu last month. It is priced at $75 for 4-course meal. FYI, The English House is not a fine dining restaurant, instead, it is Brasserie Style Restaurant with superb service.

Sunday Roast Menu (During the Tasting)

New Sunday Roast Menu from 8 May 2019

We started with Quails Scotch Egg and Devil’s on Horseback as canapes. The quail egg is nicely cooked to a soft boil, wrapped in a well-seasoned sausage meat and fried till golden brown. It is served with salad cream base, but I think it is nice to eat on its own.

Quails Scotch Egg

Quails Scotch Egg - Halved 

Meanwhile, the Devil’s on Horseback is one of the most common hot appetizers served as part of Christmas feast in England. Sweet prune wrapped with salty bacon sure tickle my appetite.

Devil’s on Horseback

For starters, I choose Potted Duck with Green Peppercorns, while LD chose Parfait of Foie Gras Au Raisin Sec ($8 supplement). A version of duck pate served with toasted sourdough. The pate is rich, fatty, pack the superb flavour of the duck and duck fats. The green peppercorns seem to accentuate the flavour of the duck instead of overpowering. The pate can be easily spread on the crispy sourdough; I certainly can have this dish all the time. In case if you find it too rich, there are some gherkins and pickled mini onions on the side.

Potted Duck with Green Peppercorns

Potted Duck with Green Peppercorns

LD’s foie gras pate has a nice combination of creamy and velvety foie gras, topped with the sweetness of the raisin jelly. Once you slathered it on the sliced of toasted sourdough, the combination of crispy and velvety texture is just awesome. It is worth paying the additional $8.

Parfait of Foie Gras Au Raisin Sec

Parfait of Foie Gras Au Raisin Sec

As we were seated next to Running Man, the three of us shared our dishes so we get to try Mr Walsh’s English Pea and Ham Soup. Thick and robust mushy green pea, filled with thick cuts of delicious ham. First time I ever tried English Pea and Ham soup, on its own it is a very filling dish.

Mr Walsh’s English Pea and Ham Soup

Mr Walsh’s English Pea and Ham Soup

Moving to mains, Roast Rib of Black Angus Molly Parkin ($10 Supplement) is my pick for Sunday Roast. Nicely roasted Black Angus Rib. The crust is crispy, while the meat is roasted to medium rare, juicy and almost melts in your mouth. The same can be said of the roast potatoes, that has double crispiness externally, while it remains moist internally.

Roast Rib of Black Angus Molly Parkin

The Yorkshire Pudding is huge and eggy, while the generous serving of buttered garden peas drenched in awesome beef roasting juice. Truth to be said, the portion is humongous.

Sage & Onion Stuffings

For Honey Roast Pork Belly with Apple Sauce, it has the same plating style as the roast beef. This which includes Yorkshire pudding, roast potatoes, peas and sage & onion stuffings. The two slabs of pork belly are thick, fatty and juicy. The skin is roasted separately to create light and crispy crackling. The gravy for the pork belly is on the sweet and fruity side due to the combination of honey and apple sauce.

Honey Roast Pork Belly with Apple Sauce

There are two more side dishes serve separately Box Tree Braised Red Cabbage, Swede Puree. The braised red cabbage is crunchy and tangy, which helps to balance the richness from the meats. The swede puree or sweet potato puree is smooth and sweet. Personally, the plate of Sunday Roast together with the side dishes are enough to fill my tummy.

Box Tree Braised Red Cabbage

Swede Puree

Mr Lamb’s Shepherd’s Pie is one of The English House’s main dishes you can choose from if you are not keen on the roast meat. The lamb moist, juicy and not gamy, covered with nicely piped dense mashed potatoes. Most of the Shepherd’s Pie in Singapore uses beef, so I am glad to be able to try a traditional Lamb Shepherd’s Pie.

Mr Lamb’s Shepherd’s Pie

Mr Lamb’s Shepherd’s Pie

For desserts, I chose my favourite Bread and Butter Pudding. The version here is slightly non-traditional. It is more of a pudding version, light and wobbly, with a touch of caramelisation on top that replicates the crust of the bread. Served with fresh cream it is just a nice way to end the meal.

Bread and Butter Pudding

Bread and Butter Pudding

Sherry Trifle Wally Ladd and The Box Tree Eton are Marco Pierre White restaurants signature desserts.  Sherry Trifle Wally Ladd constructed from sherry liquor, cherry jam and custard mix. Topped with whipped cream and chopped roasted almond and pistachio.

Sherry Trifle Wally Ladd 

The Box Tree Eton or also known as Eton Mess is a combination of strawberries, double cream, meringue and fresh garnishes. Both of these desserts are yummy in their own rights.

The Box Tree Eton

Other than the Sunday Roast menu, we also tried Fried Fillet of English Wild Turbot ($98). Yes, the price is correct, not a typo error. For those unfamiliar with turbot fish like me, Wild Turbot is also known as Royalty fish in the UK and across Europe. The flesh is delicate and fatty, it just melts in your mouth. It is perfectly paired with the delicate homemade tartar sauce and salty mushy peas.

Fried Fillet of English Wild Turbot 

Omelette Arnold Bennett, Created at The Savoy, London ($38). A very complicated omelette in my opinion. You can expect a strong and pungent flavour from the smoked haddock, parmesan cheese and Mornay sauce. The texture is smooth and delicate, while the strong pungent flavour seems to entice you to scoop more and more of the dish. One of the dish that I will order again.

Omelette Arnold Bennett

The English House has three bar spaces and the largest Whiskey collections in Singapore. You can look forward to their extensive bar menu that includes wine, hard liquor, cocktails, mocktails and other drinks.

One of the Bar in The English House

Another Bar in The English House with Bar Manager Andre

The Cocktails and Mocktails at The English House

The décor of The English House is based on Colonial settings. The walls and shelf are like a museum or gallery showcasing Marco Pierre White collections. This includes photographs by legendary Terry O’Neill, illustrations by cartoonist Raymond Jackson (JAK) and other mementoes from movie sets or establishments dear to Marco. My personal favourite is the display of stacks of Michelin Guides, it seems irony as Marco disdain for the guide and its inspectors.

Part of Dining Area decorated with Photograph by Terry O’Neill

 illustrations by cartoonist Raymond Jackson (JAK) 

 illustrations by cartoonist Raymond Jackson (JAK) 

If you have trouble finding the restaurant as we did, just look for the Colonial House covered with lushes of trees along Mohamed Sultan road. Or for those who are at that age, it is the location of Old Mdm Wong’s.

Marco's Collection on Display

Marco's Collection on Display

Overall, The English House definitely served one of the best British traditional Sunday Roast in Singapore. For those who never been to the UK like me, this is a place to experience English cuisine without flying all the way there. Cheers Mate!!

Made for The English House

Thank you, Jennifer Yeo and The English House Team for hosting the Sunday Roast.

Food & Drinks: 8.75/10

Value: 7.5 /10

Service: N/A (Tasting Event)

Ambiance: 9/10

Budget per Person: $81 and Above

The English House by Marco Pierre White

28 Mohamed Sultan Road

Singapore 238972

T: +65 6545 4055 / 9021 3170 (Incl. WhatsApp)

W: https://www.theenglishhouse.com/

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

IG: @Theenglishhousesingaporesg

OH:

Tuesday to Friday

Dinner: 17.00 – 23.00

Last Order (Food): 22.00

Last Order (Bar): 22.30

Last reservation: 21.00

Saturday

Lunch: 11.30 – 14.30

Dinner: 17.00 – 23.00

Last Order (Food): 22.00

Last Order (Bar): 22.30

Last reservation: 21.00

Sunday

Sunday Roast: 11.30 – 20.00

Last Order (Food): 19.00

Last Order (Bar): 19.30

Last reservation: 18.00

(No ALA CARTE from 11.30 – 17.30 for Sunday)

Closed on Monday
The English House menus are available online. Please refer to their website for the latest menu. 

Bread Street Kitchen –British Cuisine by Gordon Ramsay

Grilled Chicken Caesar Salad @ Bread Street Kitchen Singapore

Bread Street Kitchen (‘BSK’), a restaurant chain owned by celebrity chef Gordon Ramsay serving traditional British cuisine is approaching its 4^th year in Singapore. His straight forward and confrontational personality plus the frequent use of profanity definitely makes a good TV show. However, TV shows are created based on achievement in the F&B industry as many of his restaurants received worldwide accolades.

Gordon Ramsay Bread Street Kitchen

BSK occupied 2 stories at The Shoppes at Marina Bay Sands. The restaurant opens for more than 3.5 years with a steady stream of customers. This is the first time I visited BSK to celebrate our friend’s birthday.

Part of the exterior

The bread basket is served while we are waiting for our starters. Combination of grissini, baguette, dinner roll and multigrain. The breads are delicious and go nicely with their butter. The service staff will gladly refill the bread if needed.

Bread Basket

Starters include Flatbread, fennel and pork sausage, spinach, crème fraiche, red chilli, shallots ($28 – sharing portion). The huge sliced chilli in the middle definitely catches my attention when the dish is placed on the table. The base is crispy topped with a generous spread of vegetables. However, the pork sausage is scarce and the chilli kind of put me off from this dish.

Flatbread, fennel and pork sausage, spinach, crème fraiche, red chilli, shallots

Grilled Chicken Caesar Salad, Pancetta, Anchovies, Soft Boiled Egg, Parmesan $28 (main size). Excellent mixed, you can taste the anchovies in the salad dressing. The grilled chicken is well seasoned and succulent, and the pancetta is definitely generous. Well-executed traditional dish.

Grilled Chicken Caesar Salad

Watermelon, avocado, feta, rocket, pumpkin seeds, balsamic dressing ($26 – main size). One of the salads that I will definitely order if I see it on the menu. The version here uses a combination of red and yellow watermelon, mixed with savoury feta cheese and bitter arugula leaves. The feta cheese helps to intensify the sweetness of the juicy watermelon. It sure wakes up your palate in the anticipation of the main meal.

Watermelon, avocado, feta, rocket, pumpkin seeds, balsamic dressing

Tamarind spiced chicken wings, spring onions, coriander ($18). My first impression it looks like Marmite chicken. The wings are crispy, coated with “assam”. However, it lacks contrasting flavour, something sweet like honey will definitely help. I must say, the Marmite chicken in Chinese restaurant tasted better.

Tamarind spiced chicken wings, spring onions, coriander

From the grill, we ordered Irish Angus Rib-eye steak 320g 28 days aged grass fed ($70). A solid rib-eye steak. Don’t expect those wagyu that melts in your mouth type. Instead, it is a tender, meaty steak and filled with beautiful beef flavour in each bite.

Irish Angus Rib-eye steak

Butcher’s Board to share ($132) consist of sirloin steak, half baby chicken, Dingly Dell pork belly and lamb sausage. The sirloin is tender, meaty with the same taste profile as the Irish rib-eye. The half chicken is crispy, succulent and absent of excess fats.

Butcher’s Board - Sirloin Steak 

Meanwhile, the lamb sausages are wrapped with bread, looks like a hotdog bun. The sausages have a strong gamy taste in it and being balanced with generous rosemary seasoning. The slow roast Dingly dell pork belly has a light crispy texture; however, the meat is dry. I personally don’t like the BBQ sauce. I prefer to dip it in the other sauce, which has a combined taste of pepper sauce and brown sauce.

Half Baby Chicken and Lamb Sausage

Dingly Dell Pork Belly

For the side, we ordered mash potatoes ($10). It is thick, dense followed with a creamy flavour, not the smooth velvety version.

Mash Potatoes

Desserts were BSK snickers, popcorn ice cream ($18). A luxury version of Snickers bar. Good combination of chocolate, caramel and milk. The popcorns and ice cream actually help to cuts the sweetness from the caramel. Of course, you cannot have a Snickers without the peanuts, which is served crushed here.

BSK Snickers

Sticky toffee sundae, banana ice cream, whipped cream, caramel sauce ($18). Delicious and rich toffee sundae. We don’t like banana ice cream so we ask for vanilla ice cream instead. The combination of toffee sponge, vanilla ice cream and caramel sauce is just delightful. Yum Yum.

Sticky Toffee Sundae

The atmosphere in the restaurant has a similar feel to a modern gastropub. The lighting is very dim, making it difficult to see the exact colour of your food. As one of the levels located parallel to one of the MBS walkways, we can see the view outside and the people outside can see what we dine inside the restaurant.

Part of the Dining Area

Service is good and efficient. The service staff knowledgeable, however, it can be difficult to get their attention due to the lightings in the restaurant.

Overall, not all the dishes here are in sync with my taste buds. The salads are awesome, traditional grills are good, but I will give the Asian inspired dish a miss. I will be back to try their Fish and Chips or their Beef Wellington in the future. Cheers Mate!!

Food: 7.5/10

Value: 6.5/10

Service: 7.5/10

Ambiance: 7.5/10

Budget per Person: $26 - $50, $51 - $80.

Bread Street Kitchen

10 Bayfront Avenue

#01-81. The Shoppes at Marina Bay Sands

Singapore 018956

T: +65 6688 5665

W: https://www.marinabaysands.com/restaurants/bread-street-kitchen.html

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

IG: @Bsksingapore

OH:

Mon – Thu: 11.30 – 01.00

Fri: 11.30 – 02.00

Sat: 7.30 – 02.00

Sun: 07.30 – 01.00