Chocoelf – Singapore Homegrown Chocolate Brand [MEDIA INVITE]

Chocoelf is a Singapore homegrown chocolate brand with its own factory in Jurong and has been around for 18 years. It is a joint creation of a master chocolatier (Josephine) and a surgeon that loves chocolate (Joe). Over the years, Josephine has continued to hone her expertise through influences from the best chocolatiers in Swiss, French, German and Italian.

Chocoelf's Speciality Store

Chocoelf's Speciality Store

Chocoelf’s speciality chocolate café now opens in Chinatown, showcasing their local and internationally inspired creations. Chocolate enthusiasts can swing by anytime to taste the magic of their fresh chocolates and craft hot cocoa drinks.

About Chocoelf

Chocoelf Menu

One of the latest creations served at the Chocoelf’s café is Ruby Hot chocolate ($8). Ruby chocolate is the world’s fourth chocolate discovery, made from the Ruby cocoa bean. The natural pink colour comes from the cacao bean and it has a distinct taste that is completely different from the usual milk and dark chocolate.

Ruby Hot Chocolate & Classic Hot Chocolate

When we first try it, it can easily be mistaken for Strawberry Milk. However, the distinct nutty texture made a difference in the flavours. The Ruby hot chocolate is suitable for those who enjoy milky chocolate

Gelatos

Gelatos

LD and I prefer the Signature Hot Chocolate ($6.50), where you can taste the solid dark chocolate in every sip and it has a medium level of sweetness, just nice to offset the bitterness in the chocolate.

Classic Hot Chocolate & Ruby Hot Chocolate

As a homegrown chocolate brand, Chocoelf also produced chocolate barks with Singapore local flavours. Think of Kaya Toast, Nanyang Coffee and even Bak Kut Teh. Though it is very creative, the taste can be subjective. We end up settling with Asian Noodle bark and Salty Caramel ($5.50 per piece).

Chocolate Bark

Chocolate Bark

We were surprised that the combination of the Chocolate and Asian Noodles. Think of that crispy noodle snack, with a blue monster logo that we like to eat. The richness of the chocolate followed by the crunchy hazelnut plus crispy and savoury flavour of the noodle just hits the spot for us. Yummy!!

Salty Caramel & Asian Noodles

Asian Noodles

Salty Caramel is made from classic white chocolate, salted caramel and hazelnut. It is a safe combination for white chocolate lovers. It is milky sweet, we a hint of salted caramel at the end. I would like it if the salted caramel is bolder, or topped with sea salt flakes on top.

Salty Caramel

For the fresh chocolate, we choose Pure Dark, Almond and Raspberry. These bite-size artisan fresh chocolates are perfect for personal consumption or as a gift. We like the dark chocolate for its solid chocolate taste, while the raspberry delivers a nice contrasting sourness that highlights the flavour of the chocolate.

Dark Chocolate, Almond & Raspberry

Dark Chocolate

Almond

Raspberry

The chocolates at Chocoelf are “NO SUGAR ADDED” or use sugar-free alternatives. Chocoelf is the FIRST chocolate-maker in Singapore to be awarded HPB’s Healthier Choice Symbol.

Fresh Chocolate

Fresh Chocolate

Fresh Chocolate

Fresh Chocolate

Fresh Chocolate

Overall, we enjoy our tasting at Chocoelf speciality café and learn more about their creations. As homegrown chocolate-maker, they are inspired to incorporate local flavours into their product. Some of them we like, some we don’t. Since taste is subjective, do visit Chocoelf to try out their product.

Fresh Chocolate Boxes

Hint: Valentine is coming and it is time to sweeten up your loved ones!! Cheers!!

Thank you very much Protegie and Chocoelf Team for the invitation.

Food & Drink: 7.5/10

Value: 7.5/10

Service: N/A (Tasting Invitation)

Ambiance: 7.5/10

Budget per Person: $11 - $25, $26 - $50; 

Chocoelf

232 South Bridge Road

Singapore 058781

T: +65 6223 3380

W: https://chocoelf.com/

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

IG: @Chocoelfchocolate

OH:

Mon – Thu: 10.00 – 19.30

Fri – Sun: 10.00 – 21.30

Monte Risaia – Omakase Dinner [MEDIA INVITE]

We are back at Monte Risaia, an Omakase restaurant serving Japanese inspired Italian cuisine. Helming the kitchen is Executive Chef Taizo Yamada, a creative chef with an avid passion for Italian cuisine that has been at Monte Risaia since its opening in 2019.

This time, we get to try their $98++ Omakase Menu, which consists of 3 Antipasti, Pasta, Carne and Dolce.

The Menu

Most of the cooking during dinner service is done by Chef Taizo. If you are seated at the Chef’s Table, you will be able to see him preparing all the savoury culinary delights from start to finish (except for dolce / dessert). To set the mood, our dining experience is serenade with light jazz music in the background.

Executive Chef Taizo Yamada

We started our omakase with Wagyu ham with Burrata Cheese appetizer. A nicely plated dish, with burrata cheese as a base, topped with sliced wagyu ham and finished with shaved parmesan and celery leaves. The dish has a creamy texture, followed by lightly salted wagyu ham and umami parmesan cheese. A nice start to the meal.

Wagyu Ham with Burrata Cheese appetizer

Wagyu Ham with Burrata Cheese appetizer

Served together with the 1st appetizer are homemade bread, olives and olive oil. The bread is soft and bouncy, while the green olive is light and not overly salty.

Homemade Bread, Olives and Olive Oil

The next appetizer is Lobster Bisque Cartoccio Style. I’ve just learned that Caroccio means wrapped in baking paper and baked in the oven. While the lobster bisque base is prepared in a pot or saucepan, the clams and finishing touch are done, wrapped in the baking paper. The lobster bisque is delicate and smooth but not overly creamy. Most of the lobster bisque that I tried has that bitter end from the sherry when you sip the soup. However, I don’t taste that bitterness here.

Lobster Bisque Cartoccio Style

While the flavour is delicate, it is still packed with lobster flavour. The clams add sweetness and chewy texture to the bisque. I use half of my bread to soak up the soup and polish off the broth. Delicious!

Lobster Bisque Cartoccio Style

Lobster Bisque Cartoccio Style with Homemade Bread

The final appetizer is Japanese Chiayu Confit. Chiayu also known as a sweet fish, looks like shishamo fish. It is cooked in oil and topped with chives. When you bit into the fish, the flesh tasted sweet. However, once you bit into the bones (yes, you can eat the bones), there is a touch of bitterness coming from the fish. Not something that I will order separately.

Japanese Chiayu Confit

Our pasta dish is Signature Triple Dashi with Shiso Leaves Pasta. This simple looking pasta is definitely not simple at all. The sauce base uses three types of dashi: hamaguri dashi, Kani dashi and konbu dashi. Once the pasta is boiled almost reaching the al-dente point, it is transferred for the second part of the cooking with the triple dashi base.

Signature Triple Dashi with Shiso Leaves Pasta

The al-dente pasta absorbs the sweet, umami and tangy stock and is packed with the robust tomato flavour. The Shiso leaves provided a refreshing finish to the pasta. I just wish there was more or even portion can be doubled.

Signature Triple Dashi with Shiso Leaves Pasta

Carne is Roasted Beef Tenderloin. The beef tenderloin is roasted to the point of rare. It is then sliced thinly and plated with tomato base sauce cooked with chicken cartilage. Balsamic vinegar is drizzled across the plate, to introduce a sweet tangy flavour, while the shaved parmesan added the umami finishing.

Roasted Beef Tenderloin

The beef is juicy and succulent, while the chicken cartilage adds a crunchy texture to the dish. Since the plate is heated before serving, my last few pieces of the sliced beef become medium rare.

Roasted Beef Tenderloin

Roasted Beef Tenderloin

Dolce / dessert is Genmaicha Gelato topped with blueberries, strawberries and gooseberry. A lovely rice tea flavour sorbet. It is light, refreshing and not overly sweet. The acidity from the berries helps to counter the heavy dishes in the omakase.

Genmaicha Gelato topped with Blueberries, Strawberries and Gooseberry

Genmaicha Gelato topped with Blueberries, Strawberries and Gooseberry

To accompany your dinner, you can also choose Free Flow alcohol pairings consisting of Italian Beer, Italian Prosecco, Italian red wine and Italian white wine. Price starting from $48++ for 90 mins / $60++ for 120 mins / $70++ for 150 mins.

Free Flow Alcohol Pairing

LD started with the bubbly prosecco as the 1st glass followed by the Italian red wine for the carne.

Italian Prosecco

Overall, we are glad to return to Monte Risaia. The dishes are well executed and watching Executive Chef Taizo Yamada preparing our meal is part of the wholesome experience. Saluti!! Kanpai!! Cheers!!

Thank you Jennifer Yeo Consultancy and Team Monte Risaia for hosting us.

Food: 8/10

Value: 7/10

Service: N/A (Tasting Invitation)

Ambiance: 8/10

Budget per Person: $81 and Above

Monte Risaia

59 Duxton Road

Singapore 089523

T: +65 6970 0067

W: https://monterisaia.business.site/

F: https://www.facebook.com/monte.risaia/

IG: @Monte.risaia.sg

OH:

Mon – Sat: 12.00 – 14.30; 18.00 – 22.30

Closed on Sunday

[CLOSED] 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

Cook and Brew – Three Course Dinner Set Menu [MEDIA INVITE]

Last time I drop by at Cook & Brew, was in 2014 when a German Executive Chef was in charge. Currently, Cook & Brew is helmed by Executive Chef Aaron Foster, a proud Canadian who bring his love for home town produce and his interpretation of comfort food.

Recently, Cook & Brew introduced a three course set dinner menu, priced at $55. This include a starter, main course and dessert.

I started with Heirloom Tomatoes & Plums (Buttermilk and gorgonzola cheese dressing, butter curd, pecan brittle). First impression, beautiful presentation of the salad, with fresh tomatoes and plum. I thought that the gorgonzola cheese will be subtle as I can't really smell it at first. However once I took a bite, the pungent flavour of the blue cheese burst in your mouth. The fresh tomatoes and plum does well to offset the blue cheese flavour. If you find the blue cheese is too strong, you can actually eat the fruits and vegetables without the dressing. A must try dish for cheese lover.

Heirloom Tomatoes & Plums