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With the festive season around the corner, December is definitely a month for pigging out! I’ve already made plans for Christmas but if you have not, do check out the Jamie’s Italian Christmas Feast at Jamie’s Italian. Available all day everyday till December 25, the 3-course menu ($68++ per person) even includes a glass of pink bubblies (or mocktail) and festive minced pies thrown in the mix! I think it’s pretty perfect for anything from office parties to family gatherings.

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Although I’ve been to Jamie’s quite a few times, somehow I’ve never tried their famous antipasti planks before! The planks on the a la carte menu are broken down into “meat”, “fish” and “vegetables” but for the Christmas menu, you get a mixture of each. I was initially worried that the cold cuts and cure meat would get too salty but K finished all of them single-handedly, well done!

Our Famous Antipasti Plank
pistachio mortadella, bresaola, hot soppressata, buffalo mozzarella, pecorino cheese, snappy cracker bread, olives, pickles, grilled & marinated vegetables, grissini, homemade focaccia, beetroot-cured salmon on ice with pickled cucumber & crème fraîche

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Foodie being foodie, I couldn’t help but order something new from the regular menu. The crispy soft shell crab was an absolute winner! Okie, I do have a bias towards anything soft shell crab but this was honestly delicious and far from greasy. The bed of salad was spicy from the chilli, creamy from the smashed avocado, and tangy from the yuzu lime dressing. Love this!

Crispy Soft Shell Crab ($12.50++)
crab with chilli, fennel, sea lettuce & smashed avocado with yuzu lime

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The Christmas menu offers four different choices for the main course and I reckon the sirloin steak will be the most popular item. A generous slab of medium rare (to me, that’s bloody enough) beef with shaved truffles and chicken pate crostini, this is bound to satisfy any carnivorous craving. The other meat item is the slow-cooked duck leg marinated with juniper and bay, served with smashed celeriac, spiced Asian plums and pomegranate molasses. We didn’t try that but it sure sounds good too, eh?

35-Day-Aged Angus Sirloin
served medium rare with chicken liver crostini, shaved black truffle & crispy sage

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My seafood main course was the yellowfin tuna, served chilled and tasted very light, healthy and not too exciting. If not for the chilli flakes, this would have been a rather bland dish.

Sustainable Yellowfin Tuna
served rare with rocket, green beans, chilli, mint, lemon & creamy mustard dressing

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I learn something new about pasta on every visit to Jamie’s. The baked rotolo (which is the only vegetarian main course for the Christmas menu) is definitely not commonly seen elsewhere – it is akin to a cannelloni or maybe a round lasagne? Stuffed with potato, pumpkin, ricotta and spinach, this was very hearty and filling. And may I add, a carbo-loader too haha.

Baked Rotolo
filled with truffled potato, pumpkin, creamy ricotta & spinach, baked with a Sicilian-style tomato sauce & Bella Lodi cheese

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All the main courses will be served with terra cotta-roasted root vegetables and the signature polenta chips. I found myself fishing for the roasted pumpkin, so sweet and soft!

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The menu starts and ends with a plank – my favourite epic brownie and tiramisu (both are still so delightfully delectable!), panna cotta (not a fan but K loves it as the texture reminded him of “tau huey” haha), and a towering slice of lemon meringue cheesecake, a new addition to the normal dessert menu. Coffee or tea is part of the set menu, as well as dried fruit pies!

Dessert Plank
epic brownie (amaretti ice cream & caramel popcorn), lemon meringue cheesecake (with lemon curd & blackcurrants), creamy panna cotta (with fruit compote), gennaro’s tiramisu (with orange-flavoured mascarpone)

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And because it’s Christmas, there is a Vespa lucky draw going on now. Guests get a chance to win a handsome Montebianco White LX150 complete with COE, worth more than $11,000, just by spending $50 nett at Jamie’s Italian. I spotted a lot (really a lot!) of receipts in the box by the front door so good luck to you!

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Thank you Stef for arranging dinner!

Jamie’s Italian
#01-165/167, VivoCity
1 HarbourFront Walk
6733 5500

Koji Sushi Bar 米花

We chanced upon a gem for lunch yesterday! Koji Sushi Bar serves various lunch sets complete with salad and miso soup but I think the chirashi don ($17++) is the most popular. Rightly so too as the cubes of salmon, tuna, scallop were very fresh (minimal seasoning) and they even threw in negitoro and ikura! To up the healthy factor for the CBD crowd, they even offer a mixed grains/brown rice option (additional $1++). Utterly delicious!

~photo from Instagram~

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Koji Sushi Bar 米花
#01-42, 3 Pickering Street
6225 6125

Last month was a painful one as I went for a tooth surgery to remove 4 wisdom teeth and 4 normal teeth (for braces!) all at once. Yes, 8 at one go, ouch! Chewing food was out of question for the first few days so a liquid diet sounded perfect right? Enter the 3-Day Juice Cleanse program ($330) from Punch Detox, the first to provide such programs for busy people in Hong Kong and so successful that it has expanded to Singapore!

Tooth surgery aside, I was actually looking forward to the program because as an obsessed foodie, I admittedly indulge in desserts and rich food more than occasionally. Too much fat, too much sugar! It’s time to give my body a break, flood it with nutrients and flush out toxins at the same time! Toxins be gone!

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Even though it was my first juice cleanse, I went for a level 2 cleanse since I felt ready for a deeper and more intense detox. After deciding on the dates, the fresh, gluten-free, vegan juices were delivered cold to my house the day before Day 1 of the cleanse. 3 cooler bags, 18 bottles in total… That’s 6 bottles of juices and soups per day, for 3 days. Easy and doable!

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I really appreciate that Punch Detox sent out daily email and instructions to me during the program so I didn’t feel lost or intimidated at all!

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Th bottles were clearly labelled Punch #1, 2, 3, 4, 5, 6 and I was supposed to drink them in sequence. And then repeat. I stored all 18 bottles in the fridge as soon as they were taken out of the bags (and after I photographed them haha) since they were “living” juices with no additives or preservatives.

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Day 1 officially started with #1: Citrus Punch, a mixture of lemon, ginger, cayenne pepper, agave nectar and filtered water. Benefits: lemons provide vitamin C and dissolves toxins; ginger and cayenne pepper build heat to kick start metabolism and circulatory system; agave nectar sweetens without raising blood sugar levels. I liked this! Slightly tangy, a tad spicy!

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A snapshot of the other bottles:

#2: Green Punch
Ingredients: Parsley, cucumber, green apple, kale, celery, bitter gourd, spirulina
Benefits: dark green vegetables contain vitamins and minerals essential for the cleansing functions of the liver and kidneys; spirulina has more protein than soy, more vitamin A than carrots, more iron than beef, plenty of protective phytochemicals and the essential fatty acid, GLA.

#3: Red Punch
Ingredients: Beetroot, carrot, red apples, ginger, orange, goji berries
Benefits: phytochemicals and antioxidants (like betacyanin and beta-carotene) help to get rid of toxins and protect against the kind of DNA damage that can lead to premature aging and cancer; goji berries have essential fatty acids and almost a perfect essential amino acid complex.

#4: Salad Punch – Level 2
Ingredients: Romaine, Spinach, Choi Sum, Pear, Cucumber, Green Radish
Benefits: lower in natural sugars and even higher in greens, this is Punch Detox’s most alkaline and deepest detoxifier.

#5: GazPUNCHo
Ingredients: Tomatoes, cucumber, garlic, cilantro, cayenne pepper, sea salt, apple cider vinegar, extra virgin cold-pressed olive oil
Benefits: tomatoes are best known for lycopene; cucumber is an effective diuretic; apple cider vinegar is a bacteria-fighting agent; combination of garlic, cilantro and cayenne pepper fires up metabolism and blood circulation.

#6: Coco Punch – Level 2
Ingredients: Coconut, and Acai berry
Benefits: healthy electrolyte mix makes this the best hydrator.

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Overall, I felt that all the juices (except #5, which is like a cold tomato soup) were refreshing, naturally sweet and very easy to drink! My personal favourites are #1 and #6! Punch Detox uses a hydraulic press to slowly squeeze and turn kilos of raw fruits and vegetables into colourful juices, preserving the vitamins, minerals and enzymes. It’s impossible to eat 8kg worth of fruits, vegetables and nuts so drinking is the way to go! Studies also show that this method of juicing extracts 3-5 times more vitamins and minerals than juice from other machines.

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During the 3 days, I didn’t feel hungry… In fact, I felt full! Imagine, 500ml of liquid 6 times a day and 1 glass of water in between each juice. There was no time to be hungry haha. I also didn’t experience any side effects such as headaches, lethargy, nausea, weakness etc. The extent of the symptoms is apparently dependent on how “toxic” you are. The more toxins you have, the worse you will feel. I guess that means I’m relatively “clean” yay!

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So, the million dollar question – did I feel any difference? Honestly, physically no, psychologically yes. I pretty much felt the same – no weight loss (to be clear though, the practice of cleansing is not a weight loss diet or fad), same level of energy, unchanged sleep pattern etc. Psychologically, I felt fabulous. The sense of achievement and knowing that all those nutrients are swimming in my body now just made me so happy! I’d love to go on another cleanse program in the near future, with K since he was very jealous that he couldn’t do it with me haha.

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Thanks to Dilys and Punch Detox for the complimentary program!

Punch Detox
http://punchdetox.com.sg/
+65 8339 4133
info@punchdetox.com.sg
86 Circuit Road, #01-1003, Singapore 370086

Habitat Coffee

Needed an easy dinner one evening so Habitat Coffee was randomly picked as it is located near K’s house.

Probably won’t go back again as neither of us was particularly impressed with our choices – eggs tomato relish was downright forgettable (prefer Pita Pan’s version!) and K’s cheesynara was dry and errrr, not cheesy at all.

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Eggs Tomato Relish
secret tomato recipe served in a hot plate, two runny eggs, baby spinach, country sourdough toast

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Cheesynara
cheese cream pasta, chicken sausage, bacon

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Habitat Coffee
223 Upper Thomson Road
6456 2567

Ocean Restaurant by Cat Cora is one of the most special restaurants I’ve been to in recent memory. With the restaurant located inside the S.E.A. Aquarium, we had a truly memorable dining experience! The view of the Open Ocean habitat was spectacular – more than 100,000 marine animals of over 800 species. Magnificent view aside, Ocean Restaurant is definitely far from style over substance as Cat Cora is a renowned celebrity chef and the first female Iron Chef.

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Several new additions to the set lunch ($60++ for 4 course), set dinner ($138++ for 4 course) and a la carte menus have been unveiled this month, including our amuse bouche – a pair of fresh oysters, the underwater aphrodisiac!

Oysters on Ice
soy reduction with purple shiso ice

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Characterised by light and healthy dishes using the freshest produce from around the region, one of Cat Cora’s signatures is the 42°C sous vide salmon. The “minestrone” is actually a mixture of orange juice, champagne and pomelo, hence it was sour but so refreshing. As for the tartare, imagine soft salmon “sashimi” layered with creamy salmon mousse, wrapped with seaweed, and topped with crispy salmon skin. So many different textures, wonderful!

42°C Sous Vide Salmon
salmon tartare, citrus minestrone, ikura, fennel

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Similar to the previous dish, the smoked eel also has a great combination of flavours and textures. I love anything eel and this was an unexpectedly lovely match with the smooth sunchoke (i.e. artichoke) jelly and brittle sunchoke chip.

Smoked Eel
sunchoke jelly, duck liver terrine

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Vegetarians can look forward to the wholesome butternut soup which is part of the 4 course vegetarian menu ($98++). I was there during a rainy day so this was another winning dish for me as the thick and hearty-goodness of this soup warmed my system up right away.

Multi-Grain & Butternut Soup
pumpkin seed chantilly, pumpkin seed oil

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We were surprised by how generous the portion was for K’s perfectly medium rare premium wagyu ribeye steak. Topped with a big slab of foie gras, this was a tad too heavy for K and such a huge contrast with the lighter dishes we had.

Beef Wagyu Ribeye ‘Rossini’
seared duck foie gras, sauteed wild mushroom, confit potato with truffle

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My main course of chilean seabass fared much better (fish is usually no-fail #perksofbeingapescetarian haha)! Also known as toothfish, the chilean seabass is simply paired with lettuce puree and tangy vinegar reduction. Moist, (naturally) buttery, silky… Everything I want in a fish!

Pan Seared Toothfish
grilled marinated lettuce, passion fruit vinegar reduction

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Desserts were the weakest link for this meal, I think. We tried three and none of them made a lasting impression – black forest had an overdose of cream (to be fair, I’m not a fan of black forest cake to start with); mont blanc was too sweet; and pandan blancmanger was rather bland (disappointed as the description on paper sounds like something I’d enjoy)…

Black Forest
valrhona chocolate sponge, kirsh, caramel ice cream, cherry compote

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Mont Blanc
hazelnut meringue, chestnut puree, vanilla ice cream

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Pandan Blancmanger
kudzu, kinako ice cream

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If you are planning for a romantic meal at Ocean Restaurant, you MUST request for a table by the window! Unobstructed killer view guaranteed!

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Many thanks to Charmaine and Zhi Juan for arranging dinner!

Ocean Restaurant by Cat Cora
8 Sentosa Gateway
S.E.A. Aquarium, Level B1M
6577 6688

Dinner at Tandoor last Friday was interesting, to say the least. The menu was not an ordinary one as Australia’s celebrity chef Tony Bilson has joined hands with Head Chef Vaibhav Suri to craft dishes fusing authentic Indian flavours with western influences such as sous vide cooking and usage of non-traditional ingredients. Think of it as a form of elevated contemporary Indian cuisine!

Tawa Scallops
indian spiced pan seared deep sea scallops with saffron and fennel sabayon

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Highlights for me are definitely the appetisers of red snapper carpaccio and pan seared scallops. The former was simply a sight for sore eyes – beautifully plated, vibrant colours, fresh light and tasty! The latter was quite surreal because it did not taste like scallop at all! So plump, soft and almost translucent, amazing.

Roomali Red Snapper Chaat
carpaccio of red snapper, shellfish and caviar with tangy chilli and lemon dressing

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One of the best aspects of dining at an Indian restaurant is knowing that vegetarians will never be forgotten by the chefs (because I’m half a vegetarian haha)! Instead of snapper, the chefs put together an equally gorgeous carpaccio made entirely of thinly sliced tropical fruits. The veggie mains were my favourite though – smokey tandoori broccoli and nutty stuffed zucchini flower!

Roomali Fruit Chaat
carpaccio of dragon fruit, watermelon, papaya, pineapple with tangy chilli and lemon dressing

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Meat-wise, it seems like everyone had their own preferences – my dining partner and chef Suri were all praises for the tender slow cooked lamb shoulder (second servings were requested and granted yay!) while chef Tony (so glad to catch him before he left yesterday) liked the marinated duck leg most. Popular Australian wildbirds are also included on the menu with the tandoori squab (young pigeon) and stone grilled quail!

Main Course (Meat)
marinated duck leg stuffed with foie gras, pea puree and mushroom; australian squab with traditional tandoori marinade, garlic tempered spinach and crispy potato; slow cooked australian lamb shoulder crusted with grainy mustard marinade, basmati pulao with indian demi glaze

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Main Course (Vegetarian)
cottage cheese stuffed with spiced green peas, garlic tempered mustard leaves; zucchini flower stuffed with nuts, cooked in tandoor; tandoori broccoli with tangy marinade, indian black pepper sauce

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Dessert was quite puzzling. The description read “puff tart shell” and “caramelized fresh figs” but we were served the “tart” in a creme brulee form with dried fig instead. No issue, since it was pretty good all the same (and honestly, I was stuffed by then). Especially the rich and dark chocolate mousse with a hint of spices!

Caramelized Cardamon Fig Tart
puff tart shell with almond marzipan, caramelized cardamon fresh figs, raspberry sorbet, espresso mousse and indian spiced chocolate

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Lunch Set Menu: $48++ per person (12noon to 2.30pm)
Dinner Set Menus: $58++ or $88++ per person (7pm to 10.30pm)
Tandoor will feature a selection of Tony Bilson’s dishes til end January 2014.

Thanks Yan for arranging dinner!

Tandoor Restaurant
#B1, Holiday Inn Singapore Orchard City Centre
11 Cavenagh Road
6730 0153

Say hello to my recent food obsession: donburi bowls from Kilo at Pact.

More specifically, I’m heads over heels with the salmon quinoa bowl! The ingredients are simple but outstanding on its own – sweet fresh and crunchy corn kernels (nothing out of a can!), creamy and perfectly ripe avocado, well-marinated radishes and shimeji mushrooms, and incredibly flavourful quinoa. So delicious that I don’t even mind that the salmon tends to be overcooked (tried and tested thrice). I can’t make out what’s in the secret dressing though – shoyu? Mirin? Vinegar? WHAT?! Guess I’ll keep going back to figure it out haha.

K’s pork belly bowl is a near replica – just substitute salmon for pork belly, quinoa for sushi rice. He didn’t like this place on our first visit but has since changed his mind yay. The power of a pork belly bowl!

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Pork Belly Sushi Rice ($18++)
avocado, sweet corn, shimeji mushrooms, radishes, sugar peas, cherry tomatoes, bean sprouts, wasabi sprouts

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Pan-Seared Donburi Salmon Quinoa ($18++)
avocado, sweet corn, shimeji mushrooms, radishes, sugar peas, cherry tomatoes, bean sprouts, wasabi sprouts

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Kilo at Pact
#02-16/17/18/19, Orchard Central
181 Orchard Road
6884 7560

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