Archive for May, 2011

Sunday Times ran an article about traditional old-school eateries/bakeries weeks ago and one of them was Tai Chong Kok (大中国). Since there’s an outlet near my mom’s workplace, I asked her to buy back some egg tarts and muffins for supper :)

The egg tart had a nice and smooth custard.. If only the crust was more flaky!

I don’t know about you, but looking at the picture of the egg muffin above, I can already imagine how ‘bouncy’ and soft it is, haha. It’s indeed so, though the red bean filling could have been more generous!

P.S. This really brings back childhood memories of my favourite Kuih Bahulu (鸡蛋糕).. Ahhh, nostalgia~

Tai Chong Kok Confectionery (大中国)
Blk 122, Bukit Merah Lane 1, #01-62 Alexandra Village
6270 8994

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After a taste of fantastic Spanish cuisine at Don Quijote, I was hooked and wanted more. So it’s off to My Little Spanish Place for more tapas and paella!

There are a few no-fail tapas I’ll always order, like tortilla (potato omelette) and garlic prawns. As expected, those are good, as well as the fried potatoes. Skip the mushroom stacks since they ain’t anything special, and expensive to boot. From the ‘raciones’ (essentially bigger portions of tapas) section, I love the stewed chickpeas as the cooking process rendered those little garbanzo beans so tender and soft. As for the squid ink paella, I prefer Don Quijote’s since the version here was drier and the flavour not as intense.

Overall, worth a try if you need a Spanish fix!

In the meantime, ciao~

Traditional egg omelette ($6++) with potatoes and onions, served with homemade alioli. This is supposedly the national dish of Spain!

Garlic prawns ($12.90++) in white wine and olive oil.

Patatas Bravas ($6++) are literally “fierce potatoes”, i.e. lightly fried potato chunks in a spicy sauce which is actually not spicy at all.

Mushroom stacks flavoured with garlic and olive oil ($14.90++). Yawn.

Classic Spanish dish of chickpeas stewed with chorizo ($10.50++). Reminds me of ‘kachang putei’, haha.

Black ink paella ($39++): rice with squid and prawns.

This is cooked to order so there’s a waiting time of approximately 35 mins.

My Little Spanish Place
619 Bukit Timah Road 
 6463 2810

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Since I’m a pescetarian, I reckon a visit to Dann’s Daily is a must! This is Singapore’s first pescetarian cafe and if you are wondering what’s a pescetarian, just think of a vegetarian who eats seafood and no other meat.

That’s me!:) I’ve been one for about 7 years now and still loving every minute of it.

All the food at Dann’s is made fresh daily in-house, fuss-free and unpretentious. Best of all, the menu sounds very healthy and good for you!

Otah Japanese Cucumber triangle toasties with organic wholemeal bread ($5).

I haven’t had such a perfect toastie in ages! The filling was clever and I super loved the crispy edges.

 Light and tasty set meal ($10): Organic brown & wild rice with sprouts and curry of the day.

My family cooks brown rice everyday so I’m already used to the tougher texture. Fluffy white rice doesn’t work for me anymore~

 There’s no sinful cakes at Dann’s, only wholesome steamed cupcakes for desserts. Go for the gula melaka cupcake ($3)! It’s very moist and the freshly grated coconut on top really does make a world of difference.

Highlight was definitely this killer chendol sherbet ($4.50)! Texture was so smooth and creamy like ice cream, and the palm sugar flavour was so intense, it’s hard to believe there’s no egg or full cream milk in it.

P.S. This is soooo good that my friend and I were still tweeting each other about it a couple of days later, haha.

A good option to dine out if you live in the East! Do check out their Facebook page for daily specials.

Dann’s Daily Pescetarian Cafe
20 Eastwood Road
#01-06 Eastwood Centre

6449 1355

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After discovering the wonders of Pierre Hermé’s macarons one year ago, I’ve became somewhat jaded about the macarons made in Singapore. None can compare to his so far. Nevertheless, I was pleasantly surprised that these macarons from Capella (part of the door gift from the Swedish lunch tasting) were quite good. In fact, I think it’s one of the better ones in Singapore (together with those from Jewels Artisan Chocolate and I’m rather partial to the tea-infused ones from TWG). Texture was light enough and not too chewy. My only gripe was that the flavours were rather boring and almost all had some sort of chocolate filling. With an exception of the bright orangey carrot cake macaron with cream cheese frosting. Now, that’s a brilliant one.

Capella Singapore
1 The Knolls, Sentosa Island
6591 5046

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Fine Palate Cafe, an offshoot of Fine Palate Catering, is an oasis of calm in the midst of the bustling Bugis area. I imagine this is a nice place to spend a lazy afternoon, either with friends over coffee or alone armed with a favourite book. 

Complimentary focaccia bread.

The menu is kept neat and simple with a selection of appetisers, salads, pizzas, pasta, wraps, sandwiches and burgers. It may sound like the standard cafe fare but there’s a gourmet twist to it. Think along the lines of char-grilled sirloin steak wrap, angus beef burger and pan-seared tuna sandwich.

She had raw tuna tossed in capellini with sesame shoyu dressing ($20+), mine was sesame buckwheat noodles with pan-seared tiger prawns ($20+), and we were arguing whose dish was the best.

I still think it’s mine, haha.

P.S. Both are served cold, a perfect remedy for beating the heat these days!

Desserts were a flop though.

We were completely taken in by the names and descriptions on the menu.

Menu: “Chocolate Pyramid ($12+), light chocolate soufflé with vanilla ice cream and fresh fruit”.

Reality: Chocolate dome cake with coconut ice cream -____-

Menu: “Amandine & Pear Flan ($12+), silky flan with soft pear and almond cream”.

Reality: Pear tart, period.

Not that they didn’t taste good.. Actually, it wasn’t a hardship to polish off that pear tart! But I just don’t like the idea of not getting what’s promised, you know?

Hope to see an updated menu the next time round!:)

Fine Palate Cafe
#01-04/05, Waterloo Street
6336 5120

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It was an honour to be invited to the Swedish Residence for a Swedish luncheon hosted by the Swedish Embassy. I know I know, three “Swedish” in one sentence? I can’t help it :p

Canapés were served as we mingled and waited for the rest of the guests. So simple yet elegant, I like the marinated shrimps in cocktail sauce on toast rounds best!

Our host, Ambassador Ingemar Dolfe, gave a welcome speech and short introduction to Sweden.

Then, we headed to the state-of-the-art kitchen where Executive Chef Jakob Esko and his team from Capella Singapore were putting the finishing touches on our appetisers.

Ok, it’s time for lunch!:)

We were seated at a long and formal dining table.

From the seating plan to each individual table setting, no detail was overlooked.

Beautiful chinaware used by the Swedish royalty. I’m not kidding you, these are the real McCoy!

Our first course: Swedish seafood cocktail, tarragon infused carrot foam, frozen sour cream, white asparagus and cucumber.

I was really looking forward to this after catching a glimpse of it in the kitchen earlier. Anything with white asparagus I’ll like and this was no exception. The long spears were sweet and juicy, and paired well with the fresh shrimps and mussels. Nothing beats eating seasonally, right?

Do you know that because of long winters, Swedish cuisine used to be lacking in fresh vegetables and fruits? Of course, that’s no longer true! In fact, Swedish food (and the Scandinavian diet) is considered to be one of the healthiest in the world. While potatoes still play a dominant role on the dinner table, Swedes today eat a lot of greens and salads! More than Singaporeans, I’ll say.

Second course: Spiced veal loin with morels, young spring vegetable tartlette, sweetbread, potato fondant and red wine sauce.

While everyone else had the veal, I was served a fillet of sea bass with a light cream sauce, fondant potato and morels.

The fish was excellent, very fresh and cooked perfectly with a most crispy skin covering juicy soft meat. Simple food cooked well is the best (and the most challenging)! And that’s how Swedish food is — traditionally simple, nutritious yet no less delicious.

If you take a look at the world map, you will see that Sweden is surrounded by water on almost all sides. So it’s not really a surprise to learn that  fish and seafood form a very important part of Swedish cuisine. Salmon, herring, perch, crayfish, eel… I think I’ll fit in well there, haha.

Third and final course: Textures of almond and pear with cloudberries ice cream.

I absolutely love berries of any sort but never have I heard of cloudberries until today! These berries a local delicacy grown wild in northern Sweden, Norway and Finland. They are close relatives to raspberries but are golden when ripe. In Sweden, cloudberries are used as toppings for ice cream, waffles and pancakes etc. Since it’s not easy to get your hands on the real fruit in Singapore, why not try IKEA’s cloudberry jam if you haven’t?

So, back to the dessert. Imagine this: moist and light almond sponge cake, incredibly sweet and soft Nordic pear, and the smooth and creamy cloudberries ice cream. Textures, indeed!

After this interesting and educational tasting session, I can’t wait to visit Sweden!:)

Special thanks to the Swedish Embassy for the kind invitation, and to the ambassador and his lovely wife for their gracious hospitality!

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Kha, a contemporary Thai restaurant located right next to Graze, has been receiving a lot of publicity in the media lately. Having read several favourable reviews of it in the newspapers and food blogs, it’s time for me to add my input too!

I was hoping to try Ruby Starlet (signature Kha mocktail) but sadly, it was unavailable, awwwww😦

Dragon Eye ($12++) was served instead. A mixture of lychee, mint leaves, lychee juice and fresh lime juice, I found this refreshing initially but after awhile, it got too sweet.

Started with crispy rice crackers with chicken curry dip.

I love Thai salads, be it payaya salad, mango salad or pomelo salad. So the 2 salads you see below are definitely highly recommended!

Chef’s selection: Mango salad with crispy catfish ($18++).

Yam Som O ($17++): A combination of spicy pomelo, prawns, chicken and roasted coconut.

 Kab Klam Ruam ($21++): Salmon souffle, prawn wrapped in rice vermicelli, crab cake.

These 3 signature Kha seafood appetisers are just average. Nothing special and oh, the intriguing salmon souffle? It’s merely fish otah given a glamorous name.

Another chef’s selection: Wok fried tiger prawns with crispy quail eggs and sticky tamarind sauce ($30++).

Honestly, this didn’t leave a deep impression so I suppose it’s rather ordinary…

Tom Yum Goong ($18++): Hot and sour king prawn broth with lemongrass.

There’s different levels of Tom Yum soups here, from mild, medium to spicy. We went for mild and argh, our mistake! Not spicy enough and it was unbearably salty.

Crispy Kheaw Wan Poo ($30++): Soft shell crab curry, pea eggplants and crab lump.

The crab lump was suspiciously missing in the curry but otherwise, this was good! Love the idea of incorporating everyone’s my favourite soft shell crab into the thick and mellow green curry

Poo Nim Phad Pong Kari ($30++): Soft shell crab sautéed in Thai yellow curry with spring onion.

Did I mention I love soft shell crab? Crispy and meaty, there’s nothing not to like about this. On a side note, I think soft shell crab and curry make a perfect couple!

Papa Adun’s Phad Tow Hu ($14++): Wok fried tofu, basil and three flavour sauce.

Granted, the tofu was lusciously soft. But the skin ain’t crispy enough, hmm…

Pla Krapong Nueng Manow ($26++): Steamed sea bass with sweet sour chilli dressing, lime and coriander.

If not for the uniquely Thai dressing, I would have mistaken this for the steamed fish that even my culinary-challenged mom knows how to prepare, haha. Nevertheless, this was very fresh and we enjoyed its simplicity.

Phad Thai ($16++): Stir fried rice noodles with prawns, tofu, banana blossom salad and grilled whole pepper.

“Too sweet!” was our immediate, simultaneous reaction after tasting this.

Khanom Sam Yang ($22++): A trio of desserts; black sticky rice and date pudding, red rubies, baked pumpkin custard with coconut ice cream.

I didn’t see any black sticky rice on the plate and the date pudding was so-s0; love the crunchy red rubies (made from water chestnuts) mainly cuz of the lovely jasmine fragrance in it; and the pumpkin custard had a silky smooth texture!

Khao Neaw Ma Muang ($14++): Mango and sticky rice drizzled with coconut pandan sauce.

I had very high expectations of this cuz of the raves I read online. But sadly, this was disappointing as the rice was dry and not sticky enough😦

I’m still somewhat undecided about Kha. Some of the dishes are terrific, like the salads and curries, but most of them strike me as pretty (literally, since it’s obvious that the chefs take utmost care in the presentation of the food) normal.

Will I be back?

I really don’t know…

To Danielle and Sihui from Ate Consulting, thanks for the invitation!

38 Martin Road
6476 9000

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