Monday 29 April 2019

Brotzeit – White Asparagus Celebration [MEDIA INVITE]

Spargel Im Speckmantel - Bacon-wrapped White Asparagus

Winter has passed and Spring is here. Once again Brotzeit presents the classic Bavarian favourites, White Asparagus, also known as Germany’s “White Gold”. As one of the most treasured vegetables, white asparagus sure has a special place on Bavarian’s table.

White Asparagus Celebration at Brotzeit

Brotzeit honour this tradition and curated 7 types of white asparagus dishes, starting from appetizers to desserts.

White Asparagus

Spargelsuppe - White Asparagus Cream Soup ($9). The soup is thick and creamy, almost bisque-like. Each slurp of the soup you can taste the crunchy white asparagus bits, gammon ham followed with a hint of bitterness at the end. It is served with fresh bake brown bread, that proves to be a good companion for the soup.

Spargelsuppe - White Asparagus Cream Soup

Spargel Im Speckmantel - Bacon-wrapped White Asparagus ($9). The white asparagus is wrapped in bacon, giving it a nice salty and crunchy flavour when you bite into it. It is served with pine nuts, cherry tomatoes and wild rocket salad topped with balsamic vinegar. I was surprised by the sweetness of the white asparagus seems to double when it touches the balsamic vinegar. Yummy.

Spargel Im Speckmantel - Bacon-wrapped White Asparagus

Der Spargel-Klassiker - Classic White Asparagus ($28). One of the traditional ways of serving white asparagus in Germany together with parsley potato and hollandaise sauce. I can actually taste the crunchiness of the white asparagus, on top of the rich hollandaise sauce. Overall, this dish is on the mild side. There is an option to serve with brown butter, I think this might spark up this dish more.

Der Spargel-Klassiker - Classic White Asparagus

Another dish that represent the German celebratory spirit for their white asparagus harvest is Spargelplatte – White Asparagus Platter ($79). Consist of 400 grams of white asparagus in hollandaise sauce, served with black forest and gammon ham, smoked salmon, poached eggs and soft parsley potatoes.

Spargelplatte – White Asparagus Platter

The way to eat it is to pour the hollandaise sauce on the white asparagus, add the poached eggs and mash it up. The combination of the oozing egg yolks and hollandaise sauce seems to pump up the richness in this dish. Added to that mixture, the salty umami flavour from the smoked salmon, black forest and gammon ham, the sweetness of the white asparagus truly shines. This is definitely my pick for white asparagus dish here.

Spargelplatte – White Asparagus Platter (after mixing the sauce and eggs)

Spargel Mit Barramundi - White Asparagus with Pan Seared Barramundi ($32). The seafood version of Der Spargel-Klassiker. Nicely pan seared Singapore’s barramundi fillet, resulting in a crispy skin and firm yet flaky flesh. On top of the traditional hollandaise sauce, it also comes with a light flavour herb garlic butter.

Spargel Mit Barramundi - White Asparagus with Pan Seared Barramundi

Spargel Mit Rinderfilet - White Asparagus with Grilled Beef Tenderloin ($39). The meat version of Der Spargel-Klassiker. The beef tenderloin is nicely grilled to medium rare, resulting in a meaty, tender and succulent steak that is nice to chew. This dish also served with strong flavour herb garlic butter, which is suitable for the steak instead of fish. I actually like this version of herb garlic butter as it also goes well with the white asparagus.

Spargel Mit Rinderfilet - White Asparagus with Grilled Beef Tenderloin

Spargel Mit Rinderfilet - White Asparagus with Grilled Beef Tenderloin [Tasting Portion]

For dessert, Zitronen Käse Creme Mit Spargel - Deconstructed Lemon Cheese Tart ($10). I enjoy the combination of velvety lemon cream cheese mixed with the crumble base. The sourness from the raspberry balance the richness of the cream cheese, while mild bitter wild asparagus texture adds to the texture and flavour. A good ending to the meal.

Zitronen Käse Creme Mit Spargel - Deconstructed Lemon Cheese Tart

White asparagus pairs delightfully with Hügel Weisser Burgunder (Wittmann Pinot Blanc). With every white asparagus dish ordered, diners can enjoy a glass for $10 (usual price $14; $58 for a bottle). Or you can still have it with the craft beer available in Brotzeit.

Hügel Weisser Burgunder (Wittmann Pinot Blanc)

Overall, it was definitely a gastronomic white asparagus delight to savour all the 7 types of white asparagus dishes. Luckily, we were given the tasting platter. A gastronomic event that you must savour.

Thank you very much to Weandme team and Brotzeit team for the tasting invitation.

My "400 gram" of White Asparagus

Brotzeit White Asparagus Celebration – From Farm to Table
When: Now till 9 June 2019
Where: All Brotzeit Outlets
For Reservations + White Asparagus PROMO CODE
2. Fill in reservation details and the enter promo code (HENCE) at the end
3. Enjoy $10 off PER RESERVATION with any White Asparagus main dish ordered

Corporate Package Promotions:
White Asparagus Corporate Package
Gather a group of minimum four persons to enjoy their Corporate Package ($38++ per pax for a 2-course meal):
Appetizer: Choice of Spargelsuppe (White Asparagus Cream Soup) or Spargel Im Speckmantel (Bacon-wrapped White Asparagus)
Main: Der Spargel-Klassiker (Classic White Asparagus) with a choice of one side - black forest ham, gammon ham, smoked salmon or poached egg
A complimentary glass of 100 Hügel Weisser Burgunder (Wittmann Pinot Blanc) or 0.5L of beer

Food & Drinks: 7.75/10
Value: 8/10
Service: N/A (Tasting Event)
Ambiance: 7.5/10
Budget per Person: $26 - $50, $51 - $80

German Bier Bar & Restaurant

313 Orchard Road
#01-27 Discovery Walk at 313@Somerset
Singapore 238895

T: +65 6834 4038
Mon – Thu: 11.30 – Midnight
Fri: 11.30 – 01.00
Sat: 10.00 – 01.00
Sun: 10.00 – Midnight

Please refer to their website for other outlets
Reservations can be made through their website

Sunday 28 April 2019

O.BBa BBQ – Beefgasm Korean BBQ Style

Non-Marinated Prime Beef Short Rib – Saeng GalBi 

We have visited O.BBa BBQ at Tanjong Pagar (‘Obba’) regularly in the past year. It started with after a visit at 2 AM in the morning introduced by a friend’s friend. Let’s just say that 2 AM is definitely not a time to eat Korean BBQ. The menu looks attractive, we decide to visit it a few more times. Finally, we agree that bbq beef in Obba got our two thumbs up.

 O.BBa BBQ at Tanjong Pagar

Along Tanjong Pagar area, Obba always has customers queue outside especially during peak dining period of 7 PM to 10 PM, or even Midnight during the weekend. Obba takes reservation but limited to a few tables. The décor is a typical Korean BBQ restaurant, the walls are filled with empty soju bottles and photos of the customers. The blaring KPOP music from the speaker together with MTV makes the Korean feel more authentic.

For the food, Prime Beef – Ggok Sol ($39). A definite must order for beef lovers here. The marbling is just fantastic, cooked under the care of the grill master on our table to medium rare and cut to bite size. Each piece of the prime beef has a nice charred externally, followed with a melt in your mouth texture internally. I personally just dip it with a mixture of salt and sesame oil. #Beefgasm!!

Prime Beef – Ggok Sol

Prime Beef – Ggok Sol

Non-Marinated Prime Beef Short Rib – Saeng GalBi ($38). Slightly different cut compare to the prime beef. We prefer the non-marinated, compare to the sweet marinated version. Similar to the prime beef, it is cooked to medium rare, charred externally and juicy internally. Compare to the prime beef, the short rib has a slightly chewy texture, beefy yet remain delicious.

Non-Marinated Prime Beef Short Rib – Saeng GalBi 

We like how they did not waste any part of the meat. While we enjoy the meat from the short rib, the service staff continue grilling the meat closer to the ribs. For this part, you can expect a chewier bite due to the muscle that wrapped the bone with the juicy meat. I personally like it to have my beef bbq to be eaten with some white rice, my Korean version of gyudon.

Non-Marinated Prime Beef Short Rib – Saeng GalBi 

For the pork, we will normally order the 5mm of Sliced Pork Belly – SaengSamGyupSal ($19). It has the right thickness, crispy and juicy, however, I find it a bit chewy. Feels like the pork giving your jaw a bit of a workout.

Black Pork Belly and Pork Skin

Pork Skin

Pork Skin + Black Pork Belly ($39). We tried black pork in Jeju and the pork skin in Busan. The cut of the pork belly here is thick. The grilling of the meat will take some time, so it is a good time to catch up with your dining partners. The first thing that I notice here is that black pork does not shrink as much as the one in Jeju. In Jeju, the pork reduces about 1/3 in size when grilling as the fats slowly rendered and continuously moisturising the meat. Over here, it reduces about 1/5, resulting in the meat to be firmer and chewier.

Black Pork Belly

Black Pork Belly

While the beef and pork are grilled on a grill plate, the pork skin is grilled on the net, almost directly on the low fire. With the marination, the skin is brown and glistening. It is hard and chewy, not the texture that we expected. Slightly disappointed.

Pork Skin

Pork Skin

Steamed Egg – GaeRanJ jim ($5). Fluffy and fragrant. One of my preferred side dishes in a Korean Restaurant.

Steamed Egg

Seafood Spring Onion Pancake – HaeMulPaJeon ($20). It has a crisp skin, followed with a soft batter and delicious fillings of seafood, spring onion and sliced chilli, that I normally avoid.

Seafood Spring Onion Pancake – HaeMulPaJeon

For soup, the Pork Soup – Soondaeguk ($18.50) is our pick. Milky robust pork broth soup, filled with pork meat and blood sausage. The blood sausage filling is glass noodle soaked with pig’s blood. The chewiness from the blood sausage sure goes well with the milky broth.

Soondae / Blood Sausage in Pork Soup

The Pork Meat in Pork Soup

Beef Bone Soup – Seolrungtang ($18.50) is the beef version of the milky and robust soup. Personally, I think that the portion of the meat is generous and the meat is tender. I always enjoy this soup as it just opens up my appetite for the rest of the dishes to come.

Lettuce to wrap the meat

Flying Fish Roe with Rice- Jumeogbab ($10). Only seen this dish here. Tasty and delicious. LD will normally work her magical hand here to mix all the ingredients together and made rice balls out of it. You have sweet, savoury and umami in each bite of the rice ball. Yum Yum. A must order if you are there.

Flying Fish Roe with Rice- Jumeogbab

Flying Fish Roe with Rice- Jumeogbab

Of course, side dishes - banchan are important in any Korean restaurant. On average, they served about 8 to 12 side dishes on rotation. Most of them are good as it compromises the spicy and not spicy side dishes as well.

Side Dishes - banchan

Side Dishes - banchan

The service is here is friendly and efficient. The staff strength is sufficient as the staff will be the one grilling the meat to ensure it is cooked just right.

Overall, Obba definitely has gained our approval as the place to go to fill our cravings for Korean Beef BBQ. Although we find the pork at our Guiga is better, however, the soup here is much better, and the attraction of their Jumeogbab. As they open until 8 AM daily, you have a lot of time to enjoy Korean BBQ. Gun Bae!! Cheers!!

Food & Drinks: 8/10
Value: 7.75/10
Service: 7.5/10
Ambiance: 7/10
Budget per Person: $26 - $50

O.BBa BBQ Tanjong Pagar
63 Tanjong Pagar Road
Singapore 088484

T: +6222 0840
IG: @O.bba_bbq
OH: Daily 12.00 – 08.00

Friday 26 April 2019

[CLOSED] No Milk – Teochew Fish Soup or Tagliatelle [MEDIA INVITE]

Mixed Fish Soup 

No Milk at 18 Pahang Street is a new outlet of Famous Traditional Fish Soup from Bedok, who first open in 1992. Distinguishing themselves from the Clifford Centre outlet, this outlet serves traditional Teochew Fish Soup and Fusion European Cuisine as well.  It seems that this trend has been happening in Singapore, combining traditional cuisine with modern cuisine or location that serve different concepts during day and night.

No Milk @ 18 Pahang Street

Transport Drivers Promotion

The Fish Soup Boutique at level one. The décor is very simple and functional, just like the shops selling local Singapore food. It opens from 11.00 – 22.00 from Monday to Saturday.

The Ordering Counter - Level 1

Part of the Dining Area - Level 1

We tried the Mixed Fish Soup ($7). True to its name, no milk is added to the fish soup, so they only serve the clear broth version. No Milk uses two types of fishes: mackerel (for sliced fish) and sea bass (for fried fish version). The consommé like broth is clear, yet filled with the delicate flavour from the fish. The mackerel is fresh, smooth and delicate while the fried sea bass has a crisp exterior but moist internally. The tofu, tomato and ramen style seaweed round up the texture and flavour of this humble dish.

Mixed Fish Soup 

Close up with Tofu, Slice Mackerel and Fried Sea Bass

There are two types of chilli to go with the fish soup, normal and belacan. For carbo, there are 8 different types of noodles and rice that you can choose from to complete your No Milk Fish Soup Experience.

Noodles and Rice
Image Credit: No Milk

Side dishes include Grilled Pork Belly, Black Char Siew, and Homemade Ngor Hiang. The black char siew has a nice caramelisation externally, while tender internally. For those who worried about burnt flavour, it does not have a burnt smell or flavour. More like charcoal seasoning.

Grilled Pork Belly, Homemade Ngor Hiang and Black Char Siew, (Top to Bottom)
Same arrangement for the chillis [TASTING PORTION]

The pork belly has a very strong five spice seasoning. I personally like my pork belly to be thick and fatty, not thin as it is not shiok. The ngor hiang is delicious indeed. Juicy, packed with fillings and have balance seasoning. Each of the side dishes come with different chilli, like a typical Teochew cuisine.

Level 1 Menu

Spicy Fragrant Handmade Egg Noodles with Fish Belly Mala Style. Springy and al-dente handmade egg noodle topped with mala chilli. Look a bit like KL Chilli Ban Mee, but served with handmade egg noodle instead. The fish belly is crisp and bursting with flavour with you bit into it. To put off the fire, the noodle comes with robust mushroom broth.

Spicy Fragrant Handmade Egg Noodles with Fish Belly Mala Style [TASTING PORTION]

Moving to the Rooftop Bistro at Level 2, you can expect European infused with local cuisine to pair with your alcohol. The second level is decorated pub-like, where the lights are dimmed and the bar with alcohol are the main attractions. It opens from 17.30 to midnight daily.

The Bar at Level 2

Part of the Dining Area - Level 2

Fresh Made Tagliatelle, Thai Red Curry with Tiger Prawns. The tagliatelle is freshly made, cooked with Thai Red Curry with Tiger Prawns. It is served with two types of prawns, pan seared with the Thai Red Curry and fried Ebi style. The Thai Red Curry has a solid coconut richness and spices, plus super spicy as well. I actually need to drink some Yakult to put off the fire.  

Fresh Made Tagliatelle, Thai Red Curry with Tiger Prawns[TASTING PORTION]

Fresh Made Tagliatelle, Beef Rendang is definitely a dish that I will come back for. The tagliatelle is al-dente, and the width of the pasta helps to soak up the rich and creamy beef rendang. The spiciness level is moderate and the tenderness of the beef in each bite sure make this dish enjoyable.

Fresh Made Tagliatelle, Beef Rendang [TASTING PORTION]

The Hidden Rendang

Tequila Marinated Angus Beef Served with Tortilla Wrap, Sour Cream, Pico de gallo and handmade mash potatoes. Nicely marinated with tequila, the beef is then cooked perfectly. Although it uses a leaner part of the meat, it is still tender and succulent. The tequila not only helps to tenderise the meat, but it also gave the steak bitter taste at the end. The beef should be eaten with a tortilla wrap, sour cream and pico de gallo. Not to be miss, is the creamy and velvety mash potatoes, that can be a dish on its own.

Tequila Marinated Angus Beef Served with Tortilla Wrap, Sour Cream, Pico de gallo and handmade mash potatoes.

The second level is a good setting to pair your food with alcohol. Although I’m unable to drink, I noticed the Yakult and grape soju looks like an interesting pairing.

Grape Soju with Yakult

Lime Juice

Roof Top Bistro Menu

Overall, No Milk sure delivers an interesting concept. The first floor focused on Traditional Teochew Fish Soup, while the second floor on modern fusion cuisine. However, don’t let the different level stop you from ordering dishes from different floors. Basically, you can have traditional fish soup, handmade pasta and grape soju with Yakult on the same table. WOW, definitely worth to check out and there is something for everyone. Cheers!!

Food & Drinks: 7.5/10
Value: 7/10
Service: N/A (Tasting Event)
Ambiance: 7.5/10
Budget per Person: $11 - $25; $26 - $50

No Milk
18 Pahang Street
Singapore 198615

T: +65 6291 5854
IG: @Nomilksg
Mon – Fri:
1st floor restaurant: 11.00 – 22.00
2nd floor bistro: 17.00 – Midnight
1st floor restaurant: 17.30 – 22.00
2nd floor bistro: 17.30 – Midnight
Closed on Sunday

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