Monday, 10 May 2021

Enjoy Eating House – 10 Course Local Experience High Tea Set [MEDIA INVITE]

Goreng Pisang With Coconut and Gula Melaka Dip

Enjoy Eating House and Bar @ Mercure on Stevens recently launched 10-Course Local Experience High Tea Set, priced at $30 per person. This special treat is available on weekdays from Monday to Friday, 2:30pm to 5.30pm only. The good news is from now until 31st May 2021, there is an opening promotion of 20% off.

High Tea Menu
Image Credit: Enjoy Eating House & Bar

We start by choosing non-alcoholic drinks from the list. I got the iced Thai Milk Tea less sweet and LD chose iced Pandan Lemongrass Tea less sweet. For those who want something with alcohol, you can go for a glass of prosecco or house pour for $8.

Iced Pandan Lemongrass Tea & Iced Thai Milk Tea
The first plate that arrived is small bites. Hand-rolled Chinese Ngoh Hiang, Crispy Vegetarian Spring Roll and Shiok Prawn Patty. We can guarantee you that the ngoh hiang here is hand-rolled on the premises, as we saw one of the chefs doing it on site. It is thick, crunchy and wrapped with crispy beancurd skin. It is served with the traditional sweet sauce.

Shiok Prawn Patty, Crispy Vegetarian Spring Roll & 
Hand-rolled Chinese Ngoh Hiang 

Hand-rolled Chinese Ngoh Hiang
The vegetarian spring roll is crispy, filled with glass noodle and vegetables. The prawn patty is thick, dense and bouncy; however, the seasoning is a bit too strong. You need the sweet chilli sauce to balance the saltiness.

Shiok Prawn Patty, Crispy Vegetarian Spring Roll & 
Hand-rolled Chinese Ngoh Hiang 

Shiok Prawn Patty
Steamed Mackerel Otah. Moist and spicy chopped otah, wrapped with soft white bread and topped with chilli garnish. The taste and flavour spot on. If only the otah as thick as one slice of bread, this otah mini sandwich will be very SHIOK!!

Steamed Mackerel Otah

Steamed Mackerel Otah
House Braised Kong Bak Bao. The braised pork belly is fork-tender, robust, infused with all the spices and dark soy sauce and slowly melts in your mouth. Describing this in one word #Porkgasm.

House Braised Kong Bak Bao. 

House Braised Kong Bak Bao.
Fried Mantou with Singapore Style Chilli Crab Sauce. If you love Chilli Crab, you will love this dish. A bowl of thick, spicy and savoury Singapore style chilli crab sauce, served with 1 (one) fried mantou. Ok, portion-wise, it is just not balanced. If you just dip the fried mantou into the sauce, there will be a lot of sauce leftover. Therefore, I decided to tear the mantou and drink the sauce like a soup. Yum Yum.

Fried Mantou with Singapore Style Chilli Crab Sauce

Chubby Botak Koala - Chili Crab Soup
Wok Fried Carrot Cake with Prawns. A local favourite dish upgraded. I said upgraded because it comes with 3 huge prawns plus an equal serving of the eggs and carrot cake (not sure how many eggs they use) and coated in thick black sweet soy sauce. The carrot cake is a bit bland, well-compensated by the burst of flavour in the eggs.

Wok Fried Carrot Cake with Prawns

Wok Fried Carrot Cake with Prawns
We finally reach the sweets. Assorted Nyonya Kueh (4pcs), Goreng Pisang With Coconut and Gula Melaka Dip; and Chendol Panna Cotta. For the Nyonya Kueh, we had 2 different types of Kueh Lupis and ongol ubi. The kueh lupis is sticky and bouncy, while the ongol ubi is coated with fresh coconut shavings.

Assorted Nyonya Kueh (4pcs), Goreng Pisang With Coconut and Gula Melaka Dip;
Chendol Panna Cotta

Assorted Nyonya Kueh 
As the Goreng Pisang is freshly made, it has a light and crispy exterior. The banana inside is firm, yet soft, with a touch of sourness. The gula melaka and coconut cream complemented the goreng pisang nicely.

Goreng Pisang With Coconut and Gula Melaka Dip
The chendol panna cotta has a soft and wobbly coconut base. The chendol topping has the perfect texture, delicate, but not mushy and flavourful. The gula melaka sits between the base and chendol, bind the ingredients nicely. One of the best chendol panna cotta we ever tried. LD gives her two thumbs up!

Chendol Panna Cotta

Overall, it was a great high tea experience. Instead of the scones, sandwich, tarts and cake, we have ngoh hiang, fried carrot cake, kong bak bao, goreng pisang and chendol panna cotta. Absolutely must try. Cheers!!

Thank you very much for Protegie PR and Enjoy Eating House & Bar Team for hosting us.

Food & Drinks: 8.5/10
Value: 8.510
Service: N/A (Tasting Invitation)
Ambiance: 8/10
Budget per Person: $26 - $50

Enjoy Eating House & Bar @ Stevens
30 Stevens Road
#01-07 Hotel Mercure on Stevens
Singapore 257840

T: +65 8511 1478
IG: @Enjoyeatinghouse
OH: Daily 11.00 – 23.00
Menu Available Online

Monday, 3 May 2021

Kakurega – Modern Yakitori and Sake Bar [MEDIA INVITE]

Shime Saba Aburi 

Kakurega (The Lair) is a new Japanese Sake Bar, which opens in December 2020, in Smith Street, Chinatown. Kakurega in Japanese means a hideout. As a sake bar, it is a place to get away after a busy day at work or think of it as a place to meet up to enjoy charcoal-grilled yakitori and sake.

Kakurega - The Lair
Kakurega occupied 3 stories of the shophouse, with a seating capacity of 50. It has four private rooms: 2 larger ones able to seat eight diners and their other two can accommodate four diners. The ambience is cosy with modern Japanese restaurant decoration. We were seated on the second floor, where one side of the wall filled with sake bottles.

Private Dining Area 8 Pax
Image Credit: Kakurega
We started our tasting session with Eihire (Sun-Dried Stingray Fin, $7.80), Kawaebi Karaage (Deep-Fried Kawa Shrimp, $7.80) and Kawahagi (Dried Leather Jacket, $6.80). The kawaebi karaage is my favourite, as it is crispy and crunchy The Eihire and kawahagi almost have the same texture, but the kawahagi has a softer and enjoyable compare to the usually dry eihire. All these three side dishes are nice to enjoy with beer or sake.

Eihre, Kawaebi Karaage & Kawahagi

To accompanied the starters, we were served Kakurega house sake, Issyou Koufuku Junmai Ginjo ($98 for 720m, $168 for 1800ml). According to LD, the sake is light and easy to drink.

Kakurega house sake, Issyou Koufuku Junmai Ginjo
Shime Saba Aburi (Flame-Seared Cured Mackerel, $10.80). Plump and juicy mackerel fillet. You can taste the vinegar cured in the mackerel and the lightly torched infused a touch of smoky flavour in the fish. Delicate and reduced the fishy flavour in the mackerel, served with crunchy seaweed on the side.

Shime Saba Aburi 

Shime Saba Aburi
Gyu Tataki (230g Meltique Beef with Garlic Chips, $18.80). It is a good value from the price point. The beef is tender, covered with sweet and tangy sauce. In a certain cut of the steak, you sometimes get that unpleasant bite of the muscle, which is a bit hard to chew. For the garlic chips, Kakurega should use sliced garlic, which has a bigger and wider surface instead of chopped garlic, to give the dish more class.

Gyu Tataki

Gyu Tataki
Hotate Mentai (Scallop with Mentai Sauce, $6.80). One of the best dishes of the night. A huge plump and juicy scallop covered the delicious mentai sauce. It is so good, you will be asking for more. Yum Yum.

Hotate Mentai 

Hotate Mentai
Niwatori Karaage (Deep-Fried Chicken with Sesame Dressing, $6.80). An unusual version of karaage served at Kakurega. Usually, tori karaage is marinated in mirin and oyster sauce, resulting in a sweet taste of the chicken meat. However, here, the chicken meat tasted tangy, almost like the cured saba. The exterior is crispy and served with sesame dressing and the usual Japanese mayonnaise. Not sure if I will order this again though.

Niwatori Karaage

Niwatori Karaage
We finally reach the Yakitori section. We started with Apsara Bacon (Asparagus wrapped in Bacon, $3.80) and Mozzarella Chizu Maki (Creamy Mozzarella wrapped in Beef Short Plate $6.80). The asparagus and bacon is a classic yakitori combo, consist of crunchy asparagus wrapped in crispy and salty bacon. Yum.

Aspara Bacon & Mozzarella Chizu Maki 
The creamy mozzarella wrapped in beef short plate impressed me. Juicy beef cuts covered the sticky and chewy cheese. Juicy and delicious, though you must eat this fast before the cheese hardens.

Mozzarella Chizu Maki & Aspara Bacon 
Buta Enoki (Enoki Mushroom wrapped in Pork, $3.80) and Tori Momo (Chicken Thigh, $3.80). LD and I were quite surprised when we bit into these two sticks. The taste is very subtle, almost unseasoned. When we ask the manager, they said due to the feedback from the customer, they have tone down on the salt seasoning. LD ask for red pepper powder to spice up these sticks. Regular izakaya and yakitori fans, please take note when you order the yakitori, you might need to have them salt it more to get the taste that you are used to.

Buta Enoki & Tori Momo
Chashu Ringo Sauce (Pork Belly with Apple Sauce, $6.80). Not the usual bold, sweet and sticky chashu sauce, instead the focal taste comes from the apple sauce. You can see the apple puree on top of the pork belly slices.

Chashu Ringo Sauce 

Chashu Ringo Sauce 
Overall, it was a unique yakitori experience at Kakurega. It is not the traditional Japanese yakitori style, instead, Kakurega dares to challenge the norm to come out with a new, creative and healthier version of the yakitori to pair with their sake. If you are looking to try something new, give Kakurega a try. Kanpai! Cheers!

Private Room for 4 Pax
Image Credit: Kakurega
Thank you very much Jennifer Yeo Consultancy and Kakurega Team for hosting us.

Food & Drink: 6.75/10
Value: 6.75/10
Service: N/A (Media Invite)
Budget per Person: $51 - $80; $81 and above.

Kakurega (The Lair)
12 Smith Street
Singapore 058926

T: +65 6223 0102
IG: @kakuregasg
Mon – Sat, 17.00 – 22.30
Closed on Sunday
Menu Available Online

Sunday, 25 April 2021

Meat n’ Chill – Smoking Sixth Anniversary [MEDIA INVITE]

Smokin’ Wagyu Striploin Steak 

Meat n’ Chill (“MNC”) is celebrating its sixth anniversary with Smokin’ Special from this April with two special offerings. Smokin’ Wagyu Striploin Steak ($68) and Smoked Whisky ($16).

Meat n' Chill

A bit of background of MNC. Meat N’ Chill is a “Meat Centric” restaurant born from the friendship of three good friends that are foodies at heart. MNC is an ideal restaurant to gather, enjoy a hearty meal and chill over a few glasses of drinks. Located just outside Sixth Avenue Bukit Timah, MNC is very accessible. Helm by Chef Bruce, these three good friends spend countless hours experimenting to come out with their secret marinade and produce the perfect marinade for the meanest ribs in town.

Back to the steak, The Wagyu Striploin [MB5], promising a delicate marbling that gives a buttery flavour and tender mouthfeel. I find the overall experience is just intriguing. 90% of the flame grilling are done in the kitchen. The service staff brought the steak to the table, covered with the glass dome attached to the smoking vessel. The service staff then lit the vessel and the smoke slowly engulf the steak and sides inside the dome.

The Wagyu Striploin [MB5] in Smoking

Vessel for Smoking

Shortly after, the dome is removed and as the smoke slowly dissipates, the “diva” appeared. True to its reputation, Wagyu MB5 is just delicate and easy to slice. I ask for medium-rare and it was cooked to perfection. Although the hickory smoky flavour is strong, the aroma remains subtle on the steak. I am glad that MNC uses striploin instead of ribeye, as you can taste the flavour of the beef, as it melts in your mouth instead of just the fats. A #beefgasm experience.

The Wagyu Striploin [MB5]

The steak is served with smoked bread and butter with greens. If you like a strong smoky flavour, you should eat the steak with the bread. It acts as a sponge and absorbs most of the smoky flavour. The baby asparagus is crunchy, butter and lovely.

The Wagyu Striploin [MB5] - Medium Rare

***Please take note that the Smokin’ Wagyu Striploin Steak is a limited edition. Only available on Tuesday to Thursday and only 6 portions available per day.

Smoked Remy VSOP

Smoked Whisky ($16) choice of Jim Bean / Glenfiddich 12 / Chivas Regal 12 / Remy VSOP. As I can’t drink alcohol, my dining partner Alvin ordered Remy VSOP. According to him, “the smoky scent was nice, adds some dynamism to the taste of the Remy VSOP. There’s a fuller sweetness in the taste as opposed to whisky”.

Smoked Remy VSOP

Of course, you can’t come to MNC without ordering MNC “Meanest Pork Ribs”. We choose the Hickory flavour with coleslaw and chili cheese fries. Smoky, juicy and succulent pork ribs. Don’t expect fork-tender pork ribs, instead, expect a lovely succulent pork ribs texture coated with the hickory flavour BBQ sauce. Leave the cutleries aside and just use your fingers.

Hickory Pork Ribs

Hickory Pork Ribs

For chili cheese fries, MNC uses thick-cut fries which have a crispy exterior and soft interior, a good vessel to carry the smoky chili and cheese. However, I find the fries can do with another scoop (or 2 scoops) of chili. The coleslaw is way too watery to my liking.

Chili Cheese Fries

Overall, the Smokin’ Wagyu Striploin Steak is a worthy dish to celebrate the sixth anniversary of MNC together with the Smoked Whisky. It was an awesome experience and I don’t mind coming back for more. Cheers!!

Thank you very much Protegie and Meat N’ Chill Team for hosting us.

Food & Drink: 7.75/10
Value: 7.5/10
Service: N/A (Media Invite)
Budget per Person: $26 - $50; $51 - $80.

Meat N’ Chill – Steak N’ Ribs Restaurant
805 Bukit Timah Road
#01-04. 6th Avenue Centre.
Singapore 279883

T: +65 8812 4455
IG: @Meatnchill
OH: Daily 08.00 – 22.00
Menu available online

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