Kwong Cheong Thye x Celebrity Chef Heman Tan [MEDIA INVITE]

Asian Sauce Manufacturer Kwong Cheong Thye (“KCT”) unveil its latest line of specialty Western Paste and Sauce, Aglio Olio Chilli Paste & Paprika Hickory BBQ Sauce. This project is spearheaded by Mr. Alvin Choo, the 5th generation co-owner of KCT in collaboration with Celebrity Chef Heman, Winner of World Gourmet Awards 2022 (Western Cuisine Chef of the Year).

Signature Soya Sauce by Kwong Cheong Thye

Kwong Cheong Thye Products

The Aglio Olio Chilli Paste, a harmonious blend of zesty garlic and fragrant herbs, promises to transport your taste buds to the South of Italy, delivering an explosion of flavours that will leave you craving more. Meanwhile, the Paprika Hickory BBQ Sauce, infused with the smoky allure of the finest hickory wood, will likely transport you to a sizzling barbecue haven of South Carolina, where every bite is a revelation.

Aglio Olio Chilli Paste & Paprika Hickory BBQ Sauce

During the launch of Aglio Olio Chilli Paste & Paprika Hickory BBQ Sauce, we were treated to a scrumptious meal by Chef Heman and the team at KCT. The meal showcases the usage of both Aglio Olio Chilli Paste and Paprika Hickory BBQ Sauce in various dishes.

It started with bread platter; sourdough served with butter infused with Paprika Hickory BBQ sauce. The hickory sauce adds spice and smoky aroma to the smooth and creamy butter.

Sourdough Bread

Butter infused with Paprika Hickory BBQ sauce

For Amuse Bouche, we had Pulled Lamb Leg En Croute, Prawn Dumpling, Crispy Squid Dumpling and Cold Tofu. The pulled lamb leg is slow-cooked over 24 hours with Paprika Hickory BBQ sauce. The result is a fork-tender leg of lamb infused with lovely smoked paprika and hickory wood aroma inside the crispy pastry. The flavour of the BBQ sauce is less prominent in the crispy squid dumpling and cold tofu dishes. It is more subtle, but it adds another layer of flavour to both dishes.

Pulled Lamb Leg En Croute

Crispy Squid Dumpling

Cold Tofu

The prawn dumplings dish is similar to the spicy sour prawn dumplings version in Asian cuisine. The aglio olio chilli paste is added to the mix; however, it is overshadowed by the strength of the vinegar and chilli padi.

Prawn Dumplings

Amuse Bouche

The next dish is seafood bisque. Initially, we were served the Crab Timbale, a mixed of crab meat with prawns. Chef Heman and his team then bring in the hot soup (bisque) and pour it on the bowl tableside, till it covered the crab timbale. The bisque is thick and robust bisque, paired beautifully with the crab timbale. Chef Heman uses the oil from the paste to add a fragrant and spicy flavour that cuts through the robustness of the bisque. Yummy.

Seafood Bisque

Seafood Bisque

We had two main dishes Coral Cod Fillet and Aglio E Olio KCT Ramen. The Coral Cod is lightly seasoned and plated on top of tosaka and black fungi salad. At the bottom, the sauce is a mix of hollandaise sauce with Paprika Hickory BBQ Sauce. I like how the flavours interact, with the moist and crispy cod. The creamy hollandaise sauce absorbs the unique paprika and the lovely hickory sauce, at the same time tempering the strong flavour from the sauce so it paired well with the fish.

Coral Cod Fillet

For the Aglio E Olio KCT Ramen, Chef Heman takes a liberal approach with the paste. Each strand of KCT ramen is filled with the explosive flavour of Aglio Olio Chilli Paste. It was an explosion of flavour in each slurp. Very spicy!

Aglio E Olio KCT Ramen

Aglio E Olio KCT Ramen

Dessert is Spicy Chocolate Lava Cake with Lime Sorbet Crumble. This is not your ordinary Chocolate Lava Cake. The Aglio Olio Chilli Paste is folded in with the chocolate lava. I have tried chilli chocolate cake before, but this is at another level. Level 10. Though the lime sorbet supposed to cool down the fire, I was still unable to finish the chocolate lava cake, but LD did.

Spicy Chocolate Lava Cake with Lime Sorbet Crumble

Overall, Celebrity Chef Heman and the team at KCT have demonstrated the application of Aglio Olio Chilli Paste and Paprika Hickory BBQ Sauce creatively into these delicious dishes. With the availability of Aglio Olio Chilli Paste and Paprika Hickory BBQ Sauce, it is easier for us to recreate the restaurant flavours in our home. Hopefully, they can provide some interesting recipes in the future, so it is easier to guide the consumers on how to use KCT western sauce and paste. Cheers!!

Kwong Cheong Thye x Celebrity Chef Heman Tan

Speciality Western Paste and Sauce

Available flavours:

- Aglio Olio Chilli Paste ($5.95)

- Paprika Hickory BBQ Sauce ($5.95)

Both these paste and sauce are available at

- Kwong Cheong Thye online shop (www.kct.sg)

- Kwong Cheong Thye factory: 12 Senoko Ave, S758302

- Kwong Cheong Thye retail outlet: 61 Lorong 27 Geylang, S388187.

Thank you very much CQ Works, Kwong Cheong Thye and Chef Heman for hosting us.

BBQ Under the Stars – BBQ Without The Smoke [MEDIA INVITE]

BBQ Under the Stars (“BUTS”) is an Italian barbeque concept launched by Chef Marcus, who founded the Rubato Group. This 5th concept by the Rubato Group uses a traditional Argentinian grill, known as Parrilla Grill, where the entire cooking process is fully fuelled by charcoal to achieve the unique smoky flavour of the grilled meats.

Parrilla Grill

We started our dinner with Fresh Oysters. It is fresh and briny, a good start to the meal. The clams are also fresh, plump and juicy, cooked with a dash of white wine. It will be good if we have some bread or garlic bread to dip into the broth.

Fresh Oysters

Clams

While we are waiting for our BBQ order, we proceed to the salad and finger food table. The potato salad is crunchy, creamy, and goes well with the fresh salad. The finger food that was offered on that night was chicken nuggets, breaded onion rings and fried boneless chicken.

Salad & Finger Food Table

Salads

Salad & Finger Food

Our first dish that come from the BBQ is the Arrosticini Abruzzesi (Giant Italian Skewers). The version at BUTS is made from giant chicken pieces. The exterior of the chicken pieces is nicely charred, followed by tender, well marinated and succulent flesh. It is barbequed to perfection.

Arrosticini Abruzzesi - Chicken

Arrosticini Abruzzesi - Chicken

Tuscan Ribeye Steak. Thinly sliced covered with gravy and served with mashed potatoes and vegetables. My first reaction is very salty due to the combination of the gravy plus the seasoned steak. The meat is also cooked passed the medium-rare point, making it a bit chewy. Luckily the mashed potatoes and vegetables help to reduce the saltiness.

Tuscan Ribeye Steak

We order another serving of the ribeye, without the gravy. It is better as the steak is already well seasoned, however, it is still overcooked. When the steak is thinly sliced, it is easy to overcook your steak on an open fire.

Tuscan Ribeye Steak

I like the BBQ pork ribs. It is fork tender and the meat easily falls of the bone. The sweetness of the marinate is just right, and it is better eaten using your fingers. The BBQ chicken mid-wings were plump and juicy. It is surprisingly good, although I would prefer it if they don’t serve it with chilli sauce.

BBQ Pork Ribs

BBQ Pork Ribs

The lobster is perfectly grilled. It has a charred exterior, yet the flesh remains juicy and bouncy with a hint of brininess. The same can be said about the prawns. It is grilled just right and we can taste the freshness of the prawns and the delightful bouncy texture.

Lobster

Prawns

Prawn - deshelled

The most surprising ingredients at BUTS are the mushroom dishes. LD and I enjoyed the barbequed King Oysters Mushrooms as it is juicy and packed with flavour. The mushroom pizza has a crispy crust, with a nice combination of mozzarella cheese and tomato sauce plus the sliced button mushroom. We finished the whole pizza. Yum

King Oyster Mushrooms

Mushroom Pizza

The mushrooms risotto is very tasty; however, I find the rice is a bit raw, not to the al-dente point.

Mushroom Risotto

For the desserts, we have Panna Cotta and Tiramisu. They are enjoyable; however, the Grilled Banana and Grilled Pineapples are the stars. I just can’t say no to grilled pineapples because of the combination of charred bitter flavour and sweet pineapple.

Panna Cota & Tiramisu

However, the grilled banana is just awesome. The banana is halved, coated with sugar and torched, creating a thin layer of crispy sugar and intensifying the flavour of the banana. Yummy!

Grilled Banana & Pineapple

Grilled Banana & Pineapple

BUTS have air-conditioned indoor seating and a covered outdoor seating area. Based on the current weather, I will choose the indoor. However, when the weather is cooler, I won’t mind seating outdoor.

Indoor Dining Area & The Bar

Outdoor Dining Area

Overall, we enjoyed the barbeque food offered by BUTS. It provided a good spread of options and we don’t come out smelling like barbeque meat. We recommend the oysters, lobster, mushroom dishes and grilled banana. Cheers!!

BBQ Under the Stars

When: Mon – Sun, 11.00 – 23.00

BBQ Lunch last order 15.00, BBQ Dinner last order 22.00

Price starts from $41.90++ per pax.

For Reservation: Call 9190 8258 or https://tinyurl.com/BBQUTSreservations

Food Menu

Drink Menu

Thank you very much Protegie and BBQ Under the Stars for the invitation.

Food & Drink: 7/10

Value: 7.25/10

Service: N/A (Tasting Invitation)

Ambiance: 7/10

Budget per Person: $26 - $50; $51 - $80

BBQ Under the Stars

100 Turf Club Road

Singapore 287992

T: +65 9190 8258

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

IG: @bbqunderthestars

OH:

Mon – Fri: 17.00 – 23.00

Sat – Sun: 11.00 – 23.00

Niu Dian Holland Village – New Beef Rice Bowl Series [MEDIA INVITE]

Niu Dian, the 3 consecutive years Michelin Bib Gourmand awardee in Taiwan, has officially opened its second outlet in Holland Village. Spurred by the success of the first Singapore outlet in Balestier, Niu Dian’s Founder, Mr Lin Chun Ying will be introducing a brand-new beef rice bowl series to provide a delightful alternative to their beef noodles. (Full review of Niu Dian Balestier is available here).

Niu Dian Holland Village

We started our meal with the side dishes Cold Century Egg Tofu with Bonito Flakes ($5.90) and Braised Beancurd ($3.90). Served cold, the tofu is soft and silky, topped with century egg, covered with sweet brown gravy and loads of shaved bonito. The overall dish is just creamy, refreshing finished off with umami flavour from the gravy and bonito.

Cold Century Egg Tofu with Bonito Flakes 

Meanwhile, the braised beancurd is served warm and has a chewy texture filled with traditional smoky flavour. When I bit it, the beancurd was bursting with the braising liquid. A familiar taste of beancurd usually found in Taiwan.

Braised Beancurd

Niu Dian outlet at Holland Village has 3 new beef rice bowl dishes on the menu.

1. Combination Speciality Beef Pearl Rice Bowl (Boneless Rib Cut + Tendon + Tripe + Golden Coin) - $19.90

2. Trio Speciality Beef Pearl Rice Bowl (Boneless Rib Cut + Tendon + Golden Coin) - $19.90

3. Shredded Beef Pearl Rice Bowl - $15.90

Shredded Beef Pearl Rice Bowl 

LD chose the shredded beef pearl rice bowl because the meat is different compared to those in the noodle section. The pearl rice is topped with egg, cooked oyakodon style, also known as Tanidon. The egg is creamy, infused with the sweetness of the onion and beef broth. The shredded beef uses mini slices from the golden coin and boneless rib cut. The standard flavour of this dish is spicy, as the signature Niu Dian’s chilli is folded into the rice.

Shredded Beef Pearl Rice Bowl 

Shredded Beef Pearl Rice Bowl 

I choose the Combination Speciality Beef Noodles Set (Boneless Rib Cut + Tendon + Tripe + Golden Coin) - $19.90. The broth has a nice yellowy colour broth, infused with the essence of the beef. A nice-looking beef consommé. The rib cut and golden coin cut are amazingly tender. The tendon is soft with a delicate crunchy texture, while the tripe is springy yet soft. The cuts of the beef tasted clean and packed with delicious beef flavour and without any gamey beef taste. The chopped spring onions are imported from Taiwan, the aromatic aroma just complements this bowl of soup perfectly.

Combination Speciality Beef Noodles Set 

Golden Coin

Tripe

I realise there is a difference in the noodle compared to the initial version. The original noodle was hard and thick with a lovely chewiness on it. However, Mr Lin told us that due to the feedback from Singapore customers, he adjusted the thickness of the noodle and made it silkier. We both prefer the original version as it is just like what we taste in Taiwan.

Boneless Rib Cut

Tendon

Noodles

Accompanying our meal is the palace tea. We ordered the Lime & Sour Plum Green Tea with Aiyu ($5.70) and Osmanthus Oolong Jelly Tea ($5.70). Both type of tea is good to balance the beefiness in the meal.

Lime & Sour Plum Green Tea with Aiyu &
Osmanthus Oolong Jelly Tea

Other than the Media Tasting Menu, we also ordered other side dishes Pickled Radish ($4.90) and Cold King Oyster Mushroom ($4.90). We like the pickled radish as it is crunchy and sourish, which is good to cuts through the “jelakness” of the meat.

Pickled Radish

The King Oyster Mushroom has a delightful chewiness in it, marinated in spicy mala sauce. Meanwhile, the cubed pickled radish is crunchy, covered in sweet and sour marinate. It looks like the pickled radish you get when eating Korean Fried Chicken.

Cold King Oyster Mushroom

The Side Dishes

The décor of the restaurant is inspired by its Taiwanese roots. Combination of solid wooden tables and chairs that are classy and elegant. The twist in the décor is the display of Bearbricks Sculptures, which seems a bit out of place. The service is friendly, though on the minimum side as the ordering is done through the QR code on each table.

Part of Dining Area

Overall, Niu Dian not only has expanded its presence to Holland Village, but they also expand its menu to provide alternative to beef noodles. The beef rice bowl series has its own characteristics and comparable to their noodle series as well. Cheers!!

Thank you very much Protegie and Niu Dian Beef Noodles for the invitation.

Food & Drink: 8.5/10

Value: 8/10

Service: N/A (Tasting Invitation)

Ambiance: 7.5/10

Budget per Person: $26 - $50

Niu Dian @Holland Village

15A Lor Liput

Singapore 277730

F: www.facebook.com/niudiansg/

IG: @niudiansg

OH:

Sun – Thu: 11.00– 21.30

Fri & Sat: 11.00 – 22.00 (LO 21.30)

Menu available here