tag:blogger.com,1999:blog-20233661716640929052024-03-05T15:47:25.921+08:00Grande. Eats The foodie who blogsAnonymoushttp://www.blogger.com/profile/14572622610441868475noreply@blogger.comBlogger377125tag:blogger.com,1999:blog-2023366171664092905.post-26795010364192954992013-03-16T16:02:00.001+08:002013-03-16T16:02:35.545+08:00377. KUMO Sake Bar - Hiyashi Beef Rice<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.blogger.com/blogger.g?blogID=2023366171664092905" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl0aytGWgVhCtkSjKq7Wc5O9jQwAVqwACcRtNFEV_52VUh9V3B_OKjZ1O5opDF2tHGhMFjxxsnkGqpTrWRG00eub33bMwFhjXud5UtFgQYzMsGvfPxwF2Zyd7NpuPX0coG7Sr9zfRhLFo/s1600/20130308_122624-001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl0aytGWgVhCtkSjKq7Wc5O9jQwAVqwACcRtNFEV_52VUh9V3B_OKjZ1O5opDF2tHGhMFjxxsnkGqpTrWRG00eub33bMwFhjXud5UtFgQYzMsGvfPxwF2Zyd7NpuPX0coG7Sr9zfRhLFo/s640/20130308_122624-001.jpg" width="640" /> </a></div>
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Hiyashi Beef Rice Original </div>
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Kumo has extended their area to occupy the shop space that is more visible from the road. This shop space is used as a sake bar and they serve Hiyashi Beef Rice during lunch time. Every time I walk past the sake bar, there are people eating in there. One day, I decided to find out what's on their menu. Not many choices to choose from. Either the hiyashi beef rice, the hiyashi beef rice with a soft boiled egg or the tonkatsu. We all went for the hiyashi beef rice original, topped up with a glass of honey lemon. For a moment, one may mistake it for curry rice. Hiyashi beef rice is apparently quite a popular dish in Japan. </div>
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Our order didn't take long as we could see the chef in the opposite open concept kitchen dished out the hiyashi beef rice to the serving counter. We sat at the top bar counter and I sneakily threw glances at the customers' (mostly Japanese) plate. They ate with such delight, finished every bit of the demi glace beef sauce. To be exact, it was more of a minced beef sauce. I thought a tad too minced for what I would prefer. Also a tad too salty. The lunch companions had the same felts. In fact, I felt the beef taste was also too strong. Very much like canned minced beef. Unlike the other Japanese customers, I could barely finish the minced beef sauce. I did a quick research online. Information available said hiyashi's main ingredients generally contain red wine, tomato, onions and button mushrooms. I supposed the one served at Kumo is the original rendition of a Hiyashi Beef Rice. The beautiful tomato definitely helped to ease a bit of the richness taste in my mouth. </div>
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I am not sure if the locals take this dish as well as the Japanese. </div>
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Have you tried this? What's your comment on this dish? </div>
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KUMO Sake Bar </div>
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Icon Village,</div>
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<span class="st">12 Gopeng Street, #01-58</span></div>
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Anonymoushttp://www.blogger.com/profile/14572622610441868475noreply@blogger.com0tag:blogger.com,1999:blog-2023366171664092905.post-33254146963830667482013-03-13T22:40:00.001+08:002013-03-13T22:44:49.572+08:00376. Triple Three - Norwegian Delicacies<div style="text-align: justify;">
I went on an invited dinner session by Triple Three, attracted by the email titled seafood from Norway. Salmon was the first thing that came across my mind. Forgive my shallow knowledge, I forgot that there are much more than just salmon that swim in the sea in Norway! </div>
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Chef Adrian Levoid</div>
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It was quite nice to have this Norwegian-born young handsome chef, Adrian Levoid with us for the night. Not only good food for the palate, handsome chef pleasing to the eyes as well. A promising chef indeed. He is only 25 years old. The night was lined up with delicacies. Chef Adrian personally prepared 3 of his signature dishes for all the invited guests. First of all, the scallops which he had us seeing him demonstrating in the above picture. </div>
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Scallops (Jerusalem artichoke, watercress, Japanese onion and fennel seeds)</div>
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I am quite sure that I was kidnapped by the mash that laid underneath the scallop. It was something quite different, I thought. Ah! The artichoke. Have never tasted one before. It was butter creamy and sweet. Nice. The seared scallop was fresh and sweet, quickly melts in the mouth (not in the hands). Surprisingly, the two matched well though the artichoke was also sweet, contrast in taste was distinct. </div>
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<i>Neither one stole the limelight. </i></div>
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<i>We are young.</i></div>
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King Crab (Chervil, cauliflower, sauce on the shell)</div>
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The presentation of this dish made me think of the movie "<i>Life of Pi</i>". The boy left sailing on a boat. Despite perils, survived strong. So here was the king crab. I felt the king crab itself was already bursting with sweetness, the cauliflower puree was probably more than required. Still, down it with the freshness of seafood. </div>
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Salmon Asparagus (brown butter emulsion and fennel seeds)</div>
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This was one of the best I had for the night. Salmon was really fresh. Chef Adrian had done it to such tenderness that really melts away in my mouth the moment I had them and <i>I just wanna sing "I got the moves like jagger". </i>I felt the fish moved <i>like a jagger</i>. The brown butter emulsion tasted like salted caramel. </div>
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<i>The night was not left lonely with these 3 dishes. </i></div>
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Oooo I loved the Norway sweet prawn! The Norway halibut, salmon.......Just not enough with one serving. Kee Chiew! for a YES! to another serving. </div>
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Norwegian Seafood Bouillabaisse </div>
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(Monkfish, Codfish, Mussel, Norway Lobster Scampi,Sweet Prawn)</div>
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I thought the broth was rather rich but a tad too salty. </div>
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I must say the poached lobsters were super good. Too bad that my photo did not turn out well due to the lighting and because I was using my phone to capture these photos. My dslr didn't work that night. The meat was succulent and sweet and Viola! Again, one is never enough. <br />
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Freshly shucked oysters was yum yum, the king crab was mama-mia. </div>
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That night was the night that I probably had the most <strike>seafood </strike>fresh seafood from a buffet line. Yes, from the buffet. I am rather fussy about eating seafood at buffets, not the ones by Triple Three though. </div>
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Last but not least, never leave the table without the delectable desserts. </div>
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Join in the celebration of seafood from Norway with Triple Three!</div>
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Available from 12-28 March 2013, for dinner only. </div>
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For reservations, please call 6831 6288 or email <a href="mailto:dine.orchard@meritushotels.com">dine.orchard@meritushotels.com</a></div>
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<i>Thanks to Triple Three for having me. </i></div>
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Anonymoushttp://www.blogger.com/profile/14572622610441868475noreply@blogger.com0tag:blogger.com,1999:blog-2023366171664092905.post-77280644215955494232012-12-19T21:10:00.002+08:002012-12-19T21:10:28.537+08:00375. Chui Huay Lim Teochew Club<div style="text-align: justify;">
I have heard rave reviews on Chui Huay Lim but has yet to try the food. Maybe it's because of Teochew cuisine which doesn't appeal to me as much as the western food and I thought if I were to go, it will definitely be with the family, prim and proper. The opportunity comes right at the time when I decided to go during my birthday month. Chui Huay Lim belongs to Jumbo group, so does Ng Ah Sio Bak Kut Teh if you have not known. Ng Ah Sio Bak Kut Teh is located at Chui Huay Lim Teochew Club now. </div>
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We decided lunch. We were first served a small cup of <i>tei-guan-yin</i> tea. The fragrant aroma quickly filled the air. </div>
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<b>Pumpkin Broth Shark Fin's with Truffle Oil</b><br />
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I have never been a fan of pumpkin for I felt it tasted weird to be made a savory dish in most of the Chinese cuisine. I browsed through the menu and this was one of the chef's recommendation. Rather unique, I thought. Intrigued by how it would taste, I went for it. It was surprisingly tasty. The pumpkin taste was not very overpowering and was made tastier with the chicken broth. The old folks at the table ate with curiosity without knowing it was the truffle oil that caused the strong 'moldy' smell. </div>
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<b>Pork Trotters Jelly </b><br />
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I loved this dish. I think it is very amazing how a Teochew dish can actually be made a cold dish. Dipped into the vinegary chili sauce, it was heavenly. </div>
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<b>Teochew 'Puning' Fermented Bean Chicken, 走地鸡</b><br />
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I wondered what's Puning. Did a quick search and got to know that Puning is actually a city, one of the counties where Teochew prefecture existed. As a foodie, I'm more intrigued by the free range chicken's taste. There were seasoned mustard laid underneath the chicken. Every mouthful of the chicken is springy and the slight sourish taste of mustard goes so well together. The fermented bean didn't make the chicken too salty nor did it made the chicken over salty. It is indeed a good dish to go with rice!</div>
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<b>Deep Fried Ngoh Hiang</b><br />
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The old folks commented the ngoh hiang was good but I'm not a fan of ngoh hiang<b> </b>so I'm not commenting on this dish.<b><br /></b></div>
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<b>D</b><b>eep Fried Teochew Liver Rolls</b></div>
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Liver rolls! First time have I eaten this dish. It was also my first time to hear of liver rolls. It was soft in texture and it didn't taste weird nor bad. If you are a fan of liver, I mean chicken liver or pork liver which I think could have been a mixture of the two, you should go for this. <b><br /></b></div>
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<b> Teochew Fried Kway Teow with Diced Kai Lan</b><br />
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This is not something new to me. It had a very strong 'wo-hei' smell. I felt it could have been better if there was more chye-po. A tad oily. </div>
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Overall was a very satisfied lunch for me. Enjoying a good lunch with the old folks on a lazy afternoon is never better than having a rushed one on a busy weekend. </div>
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Chui Huay Lim Teochew Club</div>
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115 Keng Lee Road </div>
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Anonymoushttp://www.blogger.com/profile/14572622610441868475noreply@blogger.com0tag:blogger.com,1999:blog-2023366171664092905.post-2917465984768619442012-12-19T20:24:00.000+08:002012-12-19T20:25:33.035+08:00375. Nana's Green Tea<div class="separator" style="clear: both; text-align: center;">
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Nana's Green Tea will be opening another outlet at Plaza Singapura this Friday, 21 December 2012. On this special day, they will be offering a <b>1-for-1 matcha latte</b>. On top of that, Nana's will be donating half of their proceeds to two beneficiaries. This charity drive will be for the entire day and will be graced by Mr Gerard Ee, the executive director of Beyond Social Services. Do a part, to give and share for this Christmas. What's more you will enjoy a jolly drink on the house when you purchased one. Ho Ho Ho! </div>
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Anonymoushttp://www.blogger.com/profile/14572622610441868475noreply@blogger.com0tag:blogger.com,1999:blog-2023366171664092905.post-87147658267816684282012-12-02T13:14:00.005+08:002012-12-02T13:19:01.456+08:00374. Ember<div align="justify">
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A colleague is making her pilgrimage to Israel for 2 weeks and decided that she wanted a good lunch. So, I suggested Ember @Keong Siak St and we quickly placed a reservation. The place seemed to make use of day light infusion into the area. Quickly served to our reserved table, we were welcomed by the brightly lit smile from the waitress who has recognised a frequent patron, another colleague of mine. It was my first visit. </div>
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Quickly, we placed our order. The smell of the warm sun-dried tomato and herb infused foccacia immediately filled our nose. Yummy good. We had pan-seared foie gras with orange reduction. The generous slab of foie gras soon arrived at our table and we digged in anxiously, enjoying the fats that melted instantly in our mouths. </div>
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2 of us ordered the duck confit, I went for the pork belly after much persuasion from my colleague and the waitress and another colleague ordered the marinated cod with black miso. I managed to steal a generous try of the duck confit. The<strong> Duck Confit</strong> though crispy was kept moist in the meat. Paired with the <strong>48-hour cooked cameralised onions with thyme and mushrooms</strong>, the taste was good enough for a praise but somehow lacks the oomph somewhere. </div>
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My <strong>12-hour Cooked Pork Belly with Savoy Cabbage, Apple Puree & Spiced Calvados Sauce </strong>arrived and I managed with a giggle when the waiter said your chocolate pork instead of your pork belly. No idea how the relation came about. He must have been too nervous as he explains what are the sauces on plate. Clearly, I can identify mustard sauce and sweet sauce but not the one contained in the test tube. It was pork jus in layperson. The pork belly skin was very crispy and the meat was a tad too tendersoft that it got disintegrated easily at the touch of my knife and pork, leaving the crispy skin and meat apart. Someone we knew claimed it the expensive <em>sio-yok</em>. </div>
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There is always room for desserts. Naturally, it's a one of each for us 4. <strong>Crispy Caramelized Pear Tart with Homemade Bailey Ice Cream</strong> , <strong>Frozen Nougat with Seasonal Berries</strong> , <strong>Warm Valrhona Chocolate Fondant with Vanilla Bean Ice Cream </strong>and the<strong> Cameralised French Toast with Nutella and Vanilla Ice Cream.</strong></div>
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We attacked the frozen nougat first before it melted. The nougats with pistachio and nuts coupled with the lychee sorbet quickly melted in our mouths. Before I realised, we cleared one dessert. </div>
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Cameralized french toast with the nutella did not induce any unfamiliarity. In fact, I think it works better for morning breakfast. </div>
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The cripsy caramelized pear tart was delicious, crispy and flaky, lighter than expected in taste. Has a nice almond taste. The taste of bailey in the ice cream on the other hand seemed to be less evident. <br />
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<em>Chocolate is a must</em>, said my colleague when placing our orders for desserts. Don't think it does justice to her statement, I find the chocolate fondant too sweet and rich and luckily, we each got just a quarter. </div>
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Overall, for a 3-course set lunch of $39.50++ is definitely a steal, value for money. Our bill worked out to be estimate $54 each with additional top up for a foie gras appetizer. </div>
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<strong>Restaurant Ember </strong></div>
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Hotel 1929 </div>
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50 Keong Siak Street<br />
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<strong>Operating Hours </strong><br />
Lunch: 11.30am to 2.00pm <br />
Dinner: 6.30pm to 10.00pm <br />
Closed for lunch on Saturdays and Sundays, <br />
Dinner is closed on Sundays.<br />
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<strong>Reservations Contact </strong><br />
T: 65 6347 1928 </div>
Anonymoushttp://www.blogger.com/profile/14572622610441868475noreply@blogger.com0tag:blogger.com,1999:blog-2023366171664092905.post-58645931739968281142012-12-01T13:24:00.000+08:002012-12-01T13:52:02.450+08:00373. ChateauAsia - Champagne Tasting<div style="text-align: justify;">
Just before the week ends smoothly, I find myself again accepted an invite - the invitation to ChateauAsia's wine tasting held at Tower Club. My vague recollection of some brochures on wealth banking reminded me of Tower Club's exclusivity for her members, situated on the 64th level penthouse (Straits Bar) of Republic Plaza. Very near to my office, I thought. It was rather an easy access up to Tower Club. When I've arrived, Straits Bar was already crowded with many people. The night has already begun with champagne free-flow. I did a quick search online before I make my way to the event and saw that the event was also opened to public, selling on Eventbrite and probably some others as well. Early birds pay $50, they've got a great deal! </div>
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<a href="http://www.chateauasia.com/">ChateauAsia</a> is an online shop specialising in wine, French wine. Everything via a click and the wine is delivered to your doorstep. They also have monthly tastings at Quinze Bouteilles (literally fifteen bottles) in Chinatown if you would like to taste their wine selection before making any purchase. You could also pick up your bottles at Quinze Bouteilles. <br />
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Food to lace the stomach. Salmon canapes, Parma Ham Melon, Creamy Mushroom Vol au vent and etc. </div>
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The event brought me to 6 types of champagne. <strong>Chardonnay, Jaillance</strong>, <strong>Charles du Roy But</strong>, <strong>Paul Louis Martin Grand Cru</strong>, <strong>Heidsieck Monopole Rosé Brut</strong>, <strong>Ruinart Blanc de Blanc</strong> and lastly the most expected <strong>Dom Perignon 1999</strong>. </div>
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Just an occasional drinker, not a wine connoiseur to start with, and here champagne, definitely an introduction to a new arena. I was first welcomed by Chardonnay, Jaillance (<em>$25/bot</em>). Single variety of grape, as it's name suggested. Pale yellow under the light, tiny bubbles and light on the palate. Drink young. </div>
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Charles du Roy But (<em>$49/bot</em>) was more refreshing than the first and had a similar citrus and floral smell. However, the sourish index was also relatively high as my sense of taste advised. </div>
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Heidsieck Monopole Rosé Brut (<em>$75/bot</em>) was the one I was more keen to go for. Rosé, always one of the ladies' favourite. Light, vivacious and the bright & clear colour definitely sweetened the mood. Generally, it was the berries that got the wine gone pink. And the colour intensity of Rosé is not constrained within pink. Got to know from the lady boss that there is a practising winemaking technique called <em>blending method, </em>mixing the wine with red wine to achieve the impart of the colour. Note that winemaking is very much dependant on types of grapes produced under unpredictable weather conditions. </div>
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<strong>Ruinart Blanc de Blanc</strong> </div>
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Smelled citrus and floral, was light and crisp to the palate.</div>
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Dom Perignon 1999 (<em>$229/bot</em>). I learnt that those wines with years are called vintage wines, meaning to say the grapes used for making the wine were grapes harvested in the same year. Dom Perignon is always a vintage champagne, meaning not made in weak years. Also explains why they are expensive. The champagne was smooth to throat and had very elegant streams of small bubbles you could almost count. <em>Cheers to the night!</em></div>
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<em>Thanks to ChateauAsia for having me at the event. </em></div>
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For more information on ChateauAsia, please visit <a href="http://www.chateauasia.com/">www.chateauasia.com</a> </div>
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Anonymoushttp://www.blogger.com/profile/14572622610441868475noreply@blogger.com1tag:blogger.com,1999:blog-2023366171664092905.post-28037051434994907552012-11-28T17:48:00.000+08:002012-12-01T13:51:47.836+08:00372. Say MOGi !<div style="text-align: justify;">
<a href="http://www.blogger.com/" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a>Good Day, Folks! I'm back to blogging after a long hiatus. A whole good 2 years away from food blogging. I have not decided to retreat to the hills and live in seclusion. Life just got a tad busy with other prioritised commitments. My motto has always been here - Life's too short to miss the good food. The invitations have not ceased though I have not been blogging, evident from the last blog post. Still hope to share useful information through my humble blog. However, as a fresh start, I've decided to change my blog to Grande.Eats, literally <em>Great Eats.</em> </div>
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A week ago, I received an email. At first glance, I thought it was some spam mail that I have received more often than not. A more careful read spurred my curiousity. Hmm...interesting, I thought. And I clicked 'send' to the reply "Hi, will be more than glad to accept this invitation". Definitely more than eager to see what's in store. </div>
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It was an invitation by <strong>Mobile Media Creations (M2C)</strong> for the introduction of this new phone application called "MOGi" (<em>mol - gee</em>) - Singapore's First Mobile Wallet Application. Founded by 3 men who have decided to create this innovative application using their good experience from the days in the telecommunication industry. This MOGi app works as a platform for merchants and shoppers especially targeting at the ladies for a fuss-free spending experience. There are currently 156 merchants on the list, from shopping, dining to play and even relaxation. And I believe the number is going north. </div>
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App users can buy<strong> value cards </strong>of availble amount offered by the merchants. What comes along are the bonus "credits" given when you make such purchases. Hey, this works more worth than swiping the credit card off the counter. Not forgetting <strong>loyalty cards </strong>where loyalty points will be accrued to your account with the particular merchant, fuss free again for gifts redemption with MOGi. These merchants uses POS system for bill payments. All users need to do is login to MOGi and pay the bill by scanning the QR code generated and amount payable gets deducted from the value card you have purchased. Pss....it works like a prepaid card. Top up the value anytime on your next visit. It's instant ! </div>
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Users can purchase deal vouchers at great discounts and get coupons for free stuff!</div>
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There are other functions which I find the app useful. You can gift the value card to your friends too. You will also be able to receive alerts on the current promotions, birthday reminder alerts, vouchers expiry alert and etc. Share great deals on facebook and twitter - the power of social media. </div>
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Try downloading the app. I believe it's going to be wonderful as more merchants rock the list. </div>
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<em>Thanks to M2C for the experience on the functionality of MOGi app. </em></div>
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<em>Cheers to success! </em></div>
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Anonymoushttp://www.blogger.com/profile/14572622610441868475noreply@blogger.com0tag:blogger.com,1999:blog-2023366171664092905.post-3233033820181775322011-01-09T14:04:00.005+08:002011-01-09T14:29:17.928+08:00371. Tawandang Microbrewery<div align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvmdjoQb385eqcnz_s5RZCoj7-wpTkBdYZDOSnZtBGPtfrwpUZDzlO1dXeJCAH9te3nOfIOpt7nCIJ-BRiTpqddYtEqOikVEn7_4_nCZVVpy0HLNuV_GilPoUMUqTqTaVVESIyrCmbawI/s1600/IMG_3310.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5560064630558288226" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvmdjoQb385eqcnz_s5RZCoj7-wpTkBdYZDOSnZtBGPtfrwpUZDzlO1dXeJCAH9te3nOfIOpt7nCIJ-BRiTpqddYtEqOikVEn7_4_nCZVVpy0HLNuV_GilPoUMUqTqTaVVESIyrCmbawI/s400/IMG_3310.JPG" /></a> YUM SENG! The last dinner of year 2010 has to be good and it was! Decided to try Tawandang, it's new outlet at Suntec. Woosh! The place was huge.<br /><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEKnw1velSbQqAOwpnN0wKrDPVJJPYT3YhM3YFGZu0CK1Du7HoO4lvPJ2heoAUc-0qFK07GqEcAkmpw63jYdIfkJVzJ13_OquKT6deQz8cvozOg10Ym-UXPdS8qjhLfCo7z3U-ErOgEKg/s1600/IMG_3319.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5560064294308300034" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEKnw1velSbQqAOwpnN0wKrDPVJJPYT3YhM3YFGZu0CK1Du7HoO4lvPJ2heoAUc-0qFK07GqEcAkmpw63jYdIfkJVzJ13_OquKT6deQz8cvozOg10Ym-UXPdS8qjhLfCo7z3U-ErOgEKg/s400/IMG_3319.JPG" /></a> Pork Knuckle! It was very cripsy and dipped into the special chili sauce, it was heavenly.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEDArghsm0APpO-rGpTrqZMcilltqFm71W8-h8hnoLHqXSLSQJzjAxk3Mq2K8lVA7Bblt18Uav-Vivt20YRyxz6LYvJhWv4h9fAeRuOF_AUzBQSF1wPWBmX2FHz6Pofpw8w603cEkXlVA/s1600/IMG_3316.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5560064288951093314" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEDArghsm0APpO-rGpTrqZMcilltqFm71W8-h8hnoLHqXSLSQJzjAxk3Mq2K8lVA7Bblt18Uav-Vivt20YRyxz6LYvJhWv4h9fAeRuOF_AUzBQSF1wPWBmX2FHz6Pofpw8w603cEkXlVA/s400/IMG_3316.JPG" /></a> Another fried dish and it came with a different dipping chili sauce. It was so nice as well.<br /><br /><div align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCuZjqqtm1dSFdOYgPU876IAl6BT6lh8g4nrgMiq4_8O0JL2VK-gUrmI6uZ08X94dQbwo2q-ZuSkk5lxPH_nXj4MMJyBKX-SWHfT8T9T1qAQl9VDLi5QB6lrZOCM38AjUzapG-uePSogs/s1600/IMG_3315.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5560064288486398498" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCuZjqqtm1dSFdOYgPU876IAl6BT6lh8g4nrgMiq4_8O0JL2VK-gUrmI6uZ08X94dQbwo2q-ZuSkk5lxPH_nXj4MMJyBKX-SWHfT8T9T1qAQl9VDLi5QB6lrZOCM38AjUzapG-uePSogs/s400/IMG_3315.JPG" /></a>Cockles and nah.....I'm not a lover of it. But the rolled vermicelli went very well with the peanutty sauce. <br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEpqV90pLQcVacS8tro0il0mCoDMjmhoXS7kfE4UXToHy5-8IFrsgtJsjx3HthtYKXs7gOIidROTUu2c8WEsjEfIFPFfo469p_NRwnAxoTggezagUb7je4rgnD9nXKk_FyX-jyw8-4B2I/s1600/IMG_3308.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5560063781976565058" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEpqV90pLQcVacS8tro0il0mCoDMjmhoXS7kfE4UXToHy5-8IFrsgtJsjx3HthtYKXs7gOIidROTUu2c8WEsjEfIFPFfo469p_NRwnAxoTggezagUb7je4rgnD9nXKk_FyX-jyw8-4B2I/s400/IMG_3308.JPG" /></a>This is a die-die must try dish! I love it!! Squid in a lemongrass soup and as the warmer warms the soup, the juicy squid immersed in the soup makes the soup sweeter. There was also roe in the squid. Yummilicious!!<br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig4CvkwSNQMqMUNw0N-qrM-PXif0R4eh_VX06me9s9j4WggkEc9ZpxRHLgISdoHGFx9WdoM6Wsd-Azh4_lX4FIftzlnl1qeW6l4FBaA-HD1lwprUI_M0tGa4U471wnfTNYLydcrM874l8/s1600/IMG_3305.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5560063770354943266" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig4CvkwSNQMqMUNw0N-qrM-PXif0R4eh_VX06me9s9j4WggkEc9ZpxRHLgISdoHGFx9WdoM6Wsd-Azh4_lX4FIftzlnl1qeW6l4FBaA-HD1lwprUI_M0tGa4U471wnfTNYLydcrM874l8/s400/IMG_3305.JPG" /></a><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5560063762104347090" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirLDHu-E1-WGeLXfINVe9fbCySW9tGoR6NAQ61njmyQm3BjPM-g-lcl_V4lzE2hB-OyZVRlN1Ew77mk3jHEy9nCYPWkwHM_gwurZpnvfGas-dxg7uCH5DOGtGTgcll6_mgJzYsl9B9G5A/s400/IMG_3303.JPG" /> Pineapple rice was moist and with the raisins and nuts, it went well with the rest of the dishes we had.<br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5560063762819246754" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdvgpUgrDYCH51-jnvegVhPwPdHxmubiTs3Inu0BP38kUuf3N11enaIk-TCb_ruusPNVDZ7RoFSyy661X6L9p6BhFogCrtRVuMBnXeNgJtZvcNO5lDQRnP-zXv2-SZqYiZWBmeeZvGTJQ/s400/IMG_3302.JPG" /><br /><p>Overall, we were all very satisfied with the food we had because we find every dish yummy. However, it was on the rather pricey side. Final bill worked out to approximately $220+ for 4 pax. Singaporeans, always willing to pay more for nice food! I'll be visiting it again soon!</p><p><em><span style="color:#000099;">Tawandang Microbrewery</span></em></p><p><em><span style="color:#000099;">Suntec Convention Centre #01-01</span></em></p><p><img class="centered" title="Presentation1 by FoodiesQueen, on Flickr" alt="post signature" src="http://farm4.static.flickr.com/3548/3811803256_d0c9ec8cf1_m.jpg" width="240" height="58" href="http://www.flickr.com/photos/39406615@N06/3811803256/" /></p></div></div></div><br /></div></div>Anonymoushttp://www.blogger.com/profile/14572622610441868475noreply@blogger.com0tag:blogger.com,1999:blog-2023366171664092905.post-90010879302012612842011-01-09T13:33:00.005+08:002011-01-09T14:03:00.615+08:00370. Manbok Korean Seafood Restaurant<div align="center"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5560056009673335794" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU9k2iPw0-iza6eXTDtmW-VuQK77x29BsuY6VKMbQRLB3Tg0iSR8sApAsifOIKJGeB1-ZZJ16fHRshwUX4vDU2aMfCTik7i6x1jdVp36eVd1LuJtAiHDoLEVi9kGkDQABJFLPKRkQGs6I/s400/IMG_3277.JPG" /> Salad topped with five-grains goma sauce alike<br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5560056008827011602" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk4XV-xX2gksoMmBBimL727-5_nac0HydycR-9HbcSzzcFirWx6WnznctoG-jpb0S5OSw8sNjHrDevpDU3NSqpBWAx9vt1fYhBm-uXulwoszLQzCByXFqmELva_jOdfd49zh79nzEAeYM/s400/IMG_3276.JPG" /> Pan-chan served at Manbok. I loved the black beans the most!<br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5560056014119152562" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGlvc5E2ZMbgpiJKDsDHdghkXLxqi3MyC7zWXty2erRE3iR5q9crZIr9jDUKd_-hAa3LIPdSHldBDAs5Mt4ClfXWIbJxsqMonQYYQ2mylLycslwjFTWKpUdvQIDUmYGQFLWjRPdYVIOHY/s400/IMG_3279.JPG" /> Tteobokki was very nice except that it was a tad spicy. Yummy!<br /><div align="justify"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5560057481821350354" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI7uWlD1Kf3rJckFeKOtLz8RkFClY6Xeae5A_GLGDEBkmlVrFQRbOxwXBxriwywo9NGZ4TpoAeJ844V_m-1DeRwLAH95G1IQbUVjhbYWsWszlyXbp_YP3bfXwQQCY2pIjoCVfp40jlGMo/s400/IMG_3288.JPG" /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5560057485119208898" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXeU8ngJICCQRLWcqflmOZP82lD52T3phbpjeg0V1LuwsiyUhKpsHLDU17achSvWMnjLY5IP4iapgsi4-psXTcTfn8__jHPa-DV0jo5654NfdLmRt4KTTjwlUI32Adwx2-ebOhuY9DT7Q/s400/IMG_3289.JPG" /><br />The pork belly was a little to our dismay. We felt it was not oily and not well-marinated enough. Lacked the fragrance and thus the oomph!<br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5560057479923935650" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis_YWtcWHxvDbQBJEaOCDeBvUMT3rThxTsRF2OdnW46urJpe23b4K4SaWqfLy8xwsoom4TBb6xmYODUfaOJUDiCdGFomLrHE6xrl9XW1xMN6M-XpDVD_VZ5efgQDjzCKOJRDOnWw-EXqA/s400/IMG_3285.JPG" /><br /><div align="center"><span style="color:#6600cc;">Seafood Pa-Jeon</span></div><div align="center"></div><div align="justify">I didn't like it. The big leeks were a little too much for me. Perhaps the amount of seafood added was a tad too many and thus the middle of the pancake turned out to be mushy like it was not thoroughly cooked. </div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5560057469406191234" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDv7w9ZUaYavBH405hlq98f6uHv0g8-pA49l8E3R_zv-N1IcRYVT5Hv79BEWzGH55h0i53yNTz71hPlXt0Y6z05rBcexXs8dsVWr88EAImQtBA35i1a2LHYz2ZjF_JKZeFF5Uh-KRJMj8/s400/IMG_3282.JPG" /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5560057480444365874" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7yLdiF_Z78C4AaBsoUx72J_KpCd4lrdLgarObl6Mk6T0qE2NW4E494J8UQ4GT6sf7M2T4t7p8aqWJ7_vI4JDlrc8QUQy_7fFB_FhzJmS9GMj_nGjv-herBeESArkBOLWKXxWQlbHr5sc/s400/IMG_3283.JPG" /><br /><div align="justify">The beef was good. Well-marinated, tender beef is the one that you should not miss. </div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5560056017359818050" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZKD_8vfZJI4jVsW8q7ac2Z7ssH73l8jYUR3y56jCe-Jl7dOt94XMlIzKahmFS49h8JyzdgGYi0zulUs7UgN6N1FpHgT6B76b1jzrAGFvNwFxKdFoAfkFJ0rXqxJdFQDqrABFg3sMmdpg/s400/IMG_3281.JPG" /><br />The kimchi hotpot makes a good dish for cold weathers like now......rainy seasons. It will just warm your body up. Topped it with ramen and it's woolala.....more pleaseee......<br /><br /><div align="justify"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5560058452660715202" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia1DQJgSW_QWxfnUDKFR_VveNpbu60eXZ_p3AjaMUOzxzGMHAJnTY1oIMJM7XNLeSvUrwVS72DycimFPsFQRi5els_fq5oHztm7Am5DLWpS1F3KRsDRYZPQ6LNFWXEI7CpRPdGAV4pgcY/s400/IMG_3293.JPG" /><br />The steamed egg was with compliments from the boss. Steamed egg.....not very much to our liking.<br /><br /><em><span style="color:#6600cc;">Manbok Korean Seafood Restaurant</span></em><br /><em><span style="color:#6600cc;">63 Tanjong Pagar Road<br /></span></em><br /><img class="centered" title="Presentation1 by FoodiesQueen, on Flickr" alt="post signature" src="http://farm4.static.flickr.com/3548/3811803256_d0c9ec8cf1_m.jpg" width="240" height="58" href="http://www.flickr.com/photos/39406615@N06/3811803256/" /> </div></div></div>Anonymoushttp://www.blogger.com/profile/14572622610441868475noreply@blogger.com0tag:blogger.com,1999:blog-2023366171664092905.post-91909199702608290752011-01-09T13:07:00.004+08:002011-01-09T13:33:30.209+08:00369. Shashlik<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2HYkt_kHjY9OEVNuSQy0jeNwPuvD10JJSM6EZX6q1OQS4qdmUF31xz6-DYXa_BRLe73Uk5-aRPwcOKWHI_-6pduOP0xdnzbETa9RsLorAQP0bGP5FC0fTq4vjZQmeqS8HlBtEYN0vuug/s1600/IMG_3246.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5560049610175534578" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2HYkt_kHjY9OEVNuSQy0jeNwPuvD10JJSM6EZX6q1OQS4qdmUF31xz6-DYXa_BRLe73Uk5-aRPwcOKWHI_-6pduOP0xdnzbETa9RsLorAQP0bGP5FC0fTq4vjZQmeqS8HlBtEYN0vuug/s400/IMG_3246.JPG" /></a><br /><p align="center"><span style="color:#6600cc;">Chicken A La King @$19</span></p><p align="justify">Foodies gathering at Shaslik. It was located Far East Shopping Centre and the thought of it being there gave me the feeling that it is old. Heavy wooden doors but there were the old turned yellow see-through window panes just right at the side which gave verification that the place is in operation. The place was very dimly lit which boosted a feel of nostalgic. I thought the feel was quite like Ma Maison and Jack's Place combined except that the former was even dimly lit then Shaslik.</p><blockquote></blockquote><p align="justify">Seldom use my DSLR now as I find carrying a point-and-shoot more convenient and that explains the poorly taken photo. Ordered Chicken A La King and was rather disappointed. It turned out that it was mere chicken chunks cooked in thick chunky campbell soup alike coupled with chick peas mixture. I thought Jack's Place was even better for the price I'm paying. Surprisingly, business was very good. </p><p align="justify">Check out the other food blogger's review </p><p align="justify"><a href="http://thesimplestaphrodisiac.blogspot.com/">Harris</a>, <a href="http://petitconnoisseur.blogspot.com/">Jer Lin</a>,<a href="http://memoirsoffood.blogspot.com/"> Daniel</a>, <a href="http://www.sgdessert.com/">Yuan&Fen</a>, <a href="http://the4moose.blogspot.com/">Xin Li</a></p><p align="justify"><span style="color:#000099;"><em>Shashlik</em></p></span><em><span style="color:#000099;">Far East Shopping Centre #06-19</span></em> <p></p><p align="justify"></p><p align="justify"><img class="centered" title="Presentation1 by FoodiesQueen, on Flickr" alt="post signature" src="http://farm4.static.flickr.com/3548/3811803256_d0c9ec8cf1_m.jpg" width="240" height="58" href="http://www.flickr.com/photos/39406615@N06/3811803256/" /></p>Anonymoushttp://www.blogger.com/profile/14572622610441868475noreply@blogger.com1tag:blogger.com,1999:blog-2023366171664092905.post-40001138585512318012010-12-04T20:06:00.007+08:002010-12-04T21:02:13.073+08:00368. Table 66<img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5546798442626936834" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglPav0KY1a18q_9vkiRoYIzb4BOr12OsgxQE1fT75tm6M14WVG-ABpyScWNVUTMLSpnfBE9YarI8w44MEHt0oXpBEJcOQLVaARw30V9zdOIAG2GuPN5fF9mTUz5aRymwGqbNwcXjC7JEk/s400/IMG_2923.JPG" /><br /><div align="justify">It was my birthday treat. The buyer suggested Table 66 and I agreed. Have seen many rave reviews about it. Table 66 serves modern European cuisine. All of us had the set lunch which comprises of 1 starter, 1 main course, 1 dessert and a cuppa tea or coffee. Table 66, hidden along the shophouses at tras street which some are pre-conserved war buildings. The other three chose the salad with poach egg as their starter. I tried some and woosh....it was as good as it looked. Yummy. </div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5546798439850876034" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsh-29AXh4HrUfZ2-OM5aLSuQHW4vJpOghylWIBvWZ3uQeOxQJTK-O8JB4jZaAuDIr-n82HcYzZIgiKkTntkdZrR2PIbzJmeWTVvXYeGmTbagoQ08RDTpxtgRd20y7Avp3zVZOEUL9jfE/s400/IMG_2925.JPG" /><br /><div align="justify">I had the soft shell crab that was laid on top of a mixture of avocado and diced tomatoes. The mixture had a tangy taste which sort of lessen the greasy feel of the fried main. If you are a fan of soft shell crab like me, you will go for this starter. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg01ItNWxN4Qeo16rrbjE0Wc7UsPptjcxvQMYkejY6yuDyQdSeB1ZU4xiFGN43cMyfx5SSkyyxCqjr5gABar-pt1sbwogtmfQDYvz25ccedgvEMSHs-YGorZ9XTG3a8Jsi9RAsQvprQ2eg/s1600/IMG_2927.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5546799128192024130" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg01ItNWxN4Qeo16rrbjE0Wc7UsPptjcxvQMYkejY6yuDyQdSeB1ZU4xiFGN43cMyfx5SSkyyxCqjr5gABar-pt1sbwogtmfQDYvz25ccedgvEMSHs-YGorZ9XTG3a8Jsi9RAsQvprQ2eg/s400/IMG_2927.JPG" /></a>Prawn linguine. We got to know from the waitress that the dish in the next photo, that is, the chicken, is the recommended dish among the other 2 mains available. Pasta is my favourite and my eyes immediately locked against the two words, PRAWN LINGUINE. This was what I had. Linguine tossed in basil, 6 big tangy prawns and sun-dried tomatoes. Nice!<br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-r3wV05-ODPV9G1ABuT_RP4iRZSPKOfnUjNXA9T9lASP2ERYwyRQuNw6nuuH28iyRVitIDYUAKYdxfj4Yn54Q9L6mJJaRw22bNG89kmbhaN8tv3eR10QCA9Q6AgKt79fsMIAmJP0b7Wc/s1600/IMG_2828.JPG"></a><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5546798430011636898" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA6fM6S-AOnecXqjLYuyyATDYExjS0M8IFAE0wBuAkxgh5vV46hukzrbrtpgkztLw-UMerKyriydG5uXsMiaRXo3egNKbryr_Ny-whMg6GrKd4ybgLySuQ4srfXrs8sjUY6p6-I5Ah4Kk/s400/IMG_2929.JPG" /><br /><div align="justify">Grilled chicken if I'm not wrong. Very nicely done and it is no doubt a hot favourite. I tried a mouthful. The chicken was tender and the coating sauce had a nice chargrill taste.<br /></div><div align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh44MTSqOLz_nwcZu4PhyphenhyphenWPM4OiFVHcDRHAJKmt4H_JN4Ohg9BxGjcZu10OUd-ytgUpxv2s9OzOiCAhPrL7fXeNTzbs0DwDeO0NflVfVhoB-DTOjqpkrStTLwCSRns8L2miqBWa751Cl5w/s1600/IMG_2931.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5546797946421980386" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh44MTSqOLz_nwcZu4PhyphenhyphenWPM4OiFVHcDRHAJKmt4H_JN4Ohg9BxGjcZu10OUd-ytgUpxv2s9OzOiCAhPrL7fXeNTzbs0DwDeO0NflVfVhoB-DTOjqpkrStTLwCSRns8L2miqBWa751Cl5w/s400/IMG_2931.JPG" /></a><br />Dessert - lavender panna cotta. I liked their panna cotta because the lavender taste wasn't overpowering and the panna cotta had a creamy thick texture. Completed with a nice berry sherbet to end the meal. Refreshing!<br /><br /><div align="left"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB1uB0FL6EMKXRKX8W4igXENhrgpMrRj09W6SCJ7ZtpuLYrQqgetdUOpqTv7CeOCUsQVpd39H_skzwTzBaIoZ4sbqs4Hq9OfV5ZSgGD0omvYOgS-f5QzABHukQQKhMUb2lkTGk0ZwmhHU/s1600/IMG_2933.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5546797931745918098" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB1uB0FL6EMKXRKX8W4igXENhrgpMrRj09W6SCJ7ZtpuLYrQqgetdUOpqTv7CeOCUsQVpd39H_skzwTzBaIoZ4sbqs4Hq9OfV5ZSgGD0omvYOgS-f5QzABHukQQKhMUb2lkTGk0ZwmhHU/s400/IMG_2933.JPG" /></a><br />The rest had apple crepe which was filled with apple chunks. Not a bad choice either, I thought. </div><div align="left"></div><div align="left"><blockquote></blockquote>The set lunch was $29 which I thought was very worthwhile and definitely worth return visits.</div><div align="left"></div><div align="left"><em><span style="color:#000099;"><blockquote><em><span style="color:#000099;"></span></em></blockquote>Table 66</span></em></div><div align="left"><em><span style="color:#000099;">66 Tras Street</span></em></div><div align="left"><em><span style="color:#000099;"><br /></span></em><img class="centered" title="Presentation1 by FoodiesQueen, on Flickr" alt="post signature" src="http://farm4.static.flickr.com/3548/3811803256_d0c9ec8cf1_m.jpg" width="240" height="58" href="http://www.flickr.com/photos/39406615@N06/3811803256/" /></div></div>Anonymoushttp://www.blogger.com/profile/14572622610441868475noreply@blogger.com0tag:blogger.com,1999:blog-2023366171664092905.post-21694799037582759532010-12-01T22:44:00.006+08:002010-12-01T23:26:35.396+08:00367. Paradise Dynasty<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIvvYAtH41cnfRvGdX6N3gTcSZupIjhKc_1pMF2qUoKJ4ZIKXsbzjOPhrik4JUUXBjHdGpw_UxXB2AVvVZkw3rRbdfpyzm07sfffFM-_et-1E2hesa9_6U5n_FV4LVnUquES9MTOH6MkE/s1600/IMG_2831.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5545725782052643426" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIvvYAtH41cnfRvGdX6N3gTcSZupIjhKc_1pMF2qUoKJ4ZIKXsbzjOPhrik4JUUXBjHdGpw_UxXB2AVvVZkw3rRbdfpyzm07sfffFM-_et-1E2hesa9_6U5n_FV4LVnUquES9MTOH6MkE/s400/IMG_2831.JPG" /></a><span style="color:#6600cc;"> 酒酿丸子@$4.20</span></div><div align="center"></div><div align="justify">This was my favourite when I was residing in Shanghai 3 years ago. It's a die-die must have dessert for me if it's available on the menu then. It is a hot dessert. I loved the rice dumplings, especially if they were made small. So easy to chew. But, it was the fragrance of the osthamus that captured my likes. The one at Paradise Dynasty had a nice osthamus fragrance and the rice grains were well-soaked. But, the quantity was too small to satisfy my craving.<br /></div><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipujWVtliMnOGgBA9PAYOkgXVrPlHRUmTYRRQG0F0stCZCxVj1FjxbaJ_gOuWo06Ev4gwZViq6me8Ku7uMp53PaRvKcu1mUMtjSw5HZsoYWVuJj3H25Pz6w0Jy9ThgWCvOkzIz5GHZ-XQ/s1600/IMG_2829.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5545725768117926722" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipujWVtliMnOGgBA9PAYOkgXVrPlHRUmTYRRQG0F0stCZCxVj1FjxbaJ_gOuWo06Ev4gwZViq6me8Ku7uMp53PaRvKcu1mUMtjSw5HZsoYWVuJj3H25Pz6w0Jy9ThgWCvOkzIz5GHZ-XQ/s400/IMG_2829.JPG" /></a><span style="color:#6600cc;"> Chilled Aloe Vera @$3.50</span></div><div align="center"></div><div align="justify">Nice chilly dessert. If I didn't remember wrongly, there was a nice ginseng taste. Can't remember exactly if ginseng was stated on the menu. </div><div align="center"><br /></div><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBnWDYzuWQBANcs7N6KW1Se11UQGnhYooWcTuBkOQewP7SeCKpmD285m-TcEFBVb4wI91qnvigDUdfCCx97Rpwk3xK6h8rvVrl6IMzZuvwh6ywTWB_ZmoWCJ6VfBM2OsIG3yhztkhw0Eo/s1600/IMG_2828.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5545725519695498626" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBnWDYzuWQBANcs7N6KW1Se11UQGnhYooWcTuBkOQewP7SeCKpmD285m-TcEFBVb4wI91qnvigDUdfCCx97Rpwk3xK6h8rvVrl6IMzZuvwh6ywTWB_ZmoWCJ6VfBM2OsIG3yhztkhw0Eo/s400/IMG_2828.JPG" /></a><span style="color:#6600cc;"> Braised Pork Ramen @$10.80<br /></span><br /><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-soJgGpqd4O9lDI_ZxDzGNXdqApsMbgvqzghGQLIWjjvNq3MNtRu_BQo3y8qYctSnAZg_K_So4tPIoAPBJ4HF1E0KtkuYNkmG56vdUxVlqC4ydQ3flxabEDoZSO8EGJYrdybUqBps_PY/s1600/IMG_2827.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5545725513348941442" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-soJgGpqd4O9lDI_ZxDzGNXdqApsMbgvqzghGQLIWjjvNq3MNtRu_BQo3y8qYctSnAZg_K_So4tPIoAPBJ4HF1E0KtkuYNkmG56vdUxVlqC4ydQ3flxabEDoZSO8EGJYrdybUqBps_PY/s400/IMG_2827.JPG" /></a> <span style="color:#6600cc;">Mixed Dumplings @$13.80<br /></span></div><div align="justify"><br />A colleague of mine was sharing with me the assorted dumplings she had and I was intrigued. In fact, I was more interested in the black truffle and foie gras dumpling after hearing what she had shared. It so happened that these dumplings were also featured on the morning papers and so I decided to have them for that day's dinner. Well, the black truffle taste was there but not really evident. Whereas for the foie gras dumpling, I felt it was a tad overpowering in taste. The dumplings were nice when hot. After a short while, they were chilled and it didn't really taste nice.<br /></div><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidCrDA-Pb1tnTrSBZzRPDvrxZOk3YeWn2hUSvl86-kK9uklAQxPVw_iE5QFqCzH9z5LqywkJJxwobKQfvqrvnLZxisisF3QbA5w5IvIPsw9jcTcW1_pQB9ShG2683lq9JchSdhJqU4XTI/s1600/IMG_2823.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5545725497410733202" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidCrDA-Pb1tnTrSBZzRPDvrxZOk3YeWn2hUSvl86-kK9uklAQxPVw_iE5QFqCzH9z5LqywkJJxwobKQfvqrvnLZxisisF3QbA5w5IvIPsw9jcTcW1_pQB9ShG2683lq9JchSdhJqU4XTI/s400/IMG_2823.JPG" /></a><br /><span style="color:#6600cc;">Dan Dan Noodles @$7.00<br /></span></div><div align="justify">The dan dan noodles was nice! It has a nice peanuty taste and there was a tinge of sourish aftertaste which I liked as it somehow dismissed the greasiness of the peanut sauce. It was a tad spicy which I find it rather different from the other dan dan noodles. Again, I felt the quantity was quite small.<br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif3VigD2r_buxiMWUnY_ZQVbSngp0gy6g_jeAMiT4K3NPW8wMZZV3sN343upxbWlo_yI7CmO-BbJ190-zHo9WrptY_oJwHLdowFmgqmLm7Ar27K0jaZ5Tt_PUfYt-4-VqYHLkknJLuIZk/s1600/IMG_2825.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5545725170837455298" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif3VigD2r_buxiMWUnY_ZQVbSngp0gy6g_jeAMiT4K3NPW8wMZZV3sN343upxbWlo_yI7CmO-BbJ190-zHo9WrptY_oJwHLdowFmgqmLm7Ar27K0jaZ5Tt_PUfYt-4-VqYHLkknJLuIZk/s400/IMG_2825.JPG" /></a><br /><span style="color:#6600cc;">Chilled Sliced Pork @$7.50<br /></span></div><div align="justify"><span style="color:#000000;">Another of my favourite cold dish. Thinly sliced pork topped with garlic mesh. So appetizing, I thought. Never a favourite for people who dislike garlic.<br /></span></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZBJTSGDSHZ1WIvogYCrg-PIdmQNs3OUQCqjLSEf7X0XVOoWz3istAtf3Tiv3bOiOKeBBWEzHYq_3dMXA38XeEKxKuuH_6DVzD2AN66jSP7A1yoJs4EcfM4hHIF7_EfFkldwmv7zcvdYw/s1600/IMG_2820.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5545725164065254146" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZBJTSGDSHZ1WIvogYCrg-PIdmQNs3OUQCqjLSEf7X0XVOoWz3istAtf3Tiv3bOiOKeBBWEzHYq_3dMXA38XeEKxKuuH_6DVzD2AN66jSP7A1yoJs4EcfM4hHIF7_EfFkldwmv7zcvdYw/s400/IMG_2820.JPG" /> <p align="center"></a><span style="color:#6600cc;">Chilled Assorted Eggs @$6.00</span></p><span style="color:#6600cc;"><p align="justify"><br /></span>Very nicely done. Every quarter has a fair bit of the 3 different types of eggs, that is, the salted egg, the century egg and the egg. However, me and my company thought it was quite bland despite the salted egg.<br /><br />Overall, I felt the food was decent. Price looked decent but quantity was quite small for the price stated for some of the dishes. </p><p><img class="centered" title="Presentation1 by FoodiesQueen, on Flickr" alt="post signature" src="http://farm4.static.flickr.com/3548/3811803256_d0c9ec8cf1_m.jpg" width="240" height="58" href="http://www.flickr.com/photos/39406615@N06/3811803256/" /></p><p><em><span style="color:#000099;">Paradise Dynasty</span></em></p><p><em><span style="color:#000099;">#04-12 Ion Orchard</span></em></p><p><em><span style="color:#000099;"></span></em></p>Anonymoushttp://www.blogger.com/profile/14572622610441868475noreply@blogger.com0tag:blogger.com,1999:blog-2023366171664092905.post-30590236574218610592010-11-14T12:40:00.005+08:002010-11-14T13:37:38.953+08:00366. Moi Lum Restaurant<img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5539261422317501410" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfOXb5EZGHNUAIaUXrAkU53CKWJjfayIjwdtYwZc0kaEeFhWJpWnnANa8iUjPUOio2NkoINcUk0bCSn2ohm4d-zP6Vppq2QrkJ8nomv0VR1aA6iZ2eTJVmuqQnMEcSCmPkBWLy5aHvQvI/s400/IMG_2746.JPG" /><br /><div align="justify">A colleague of mine made reservations at Moi Lum, a quick 5 mins walking distance from our office on friday. It was to celebrate another colleague's birthday. It is always very occupied and luckily we made reservations. We chose the set menu and food was served very quickly. First was the scallop fish maw soup. I thought it was quite good because the soup had lots of ingredients and the degree of starchiness of the soup was to my liking.<br /></div><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5539261739594310178" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVa_b1Q0CJSk3sLgJPb_pjUv_5UhZqcSTHN3aBYitOkwT1XyGjRVlDHVGEVGXgynLDqhOufVgnPT-R3-jIn89YSNhvDRFAAwnfzstC8035C89tAz3trjPPXfGMFe2kAtSyucv8gCdSXlU/s400/IMG_2756.JPG" /></div><div align="justify">This is a die-die must try dish. Braised roast pork with yam. Triggered my taste buds at the first mouth. The sauce was delicious. The roast pork juices combined with the powers of condiments showed their good relationship with the fragrant yam. This dish will go very well with plain rice. </div><div> </div><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5539261735955484434" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvD4tRDv6S50hpAZU-E5MQgOJVQa13mjCnTm8z1renEKBktc8-MBUpMMBXmkMc0ah9SoVil1Yq8JPrKdfLjf6F-l6vlAIv0-7vg985VpKrs8ddUkqA0NB1vjOt4oxEt_zSvmuhLWcYFHc/s400/IMG_2754.JPG" /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5539261729894989330" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg6BoTb3qqRmxtxDUaCzFES9iK2Y0UHsPg7sKND1jNQw5D_T8sBTJmGuSHEOlbCgC25e2FQSo4gDuRfzfQCci60VEhNLHLCKGU13yWjYh_CAc3REWflo1ixXtL8v0hTz9DSQk4cPMcpcs/s400/IMG_2752.JPG" /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5539261438021109970" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG8AxA6cko0UIRdT6bRGXGGgcFR9NHc8klokpL0S6Gx67xcpWj-OkCIBS1fmQ6IC6zSSg_t80EtO1iyDFRuBWkk0JgtwwNtzi_l9N9RUiHaIxqf9AdwvTq-wix6zH07bzBX4TeNtaevqo/s400/IMG_2750.JPG" /></div><div align="justify">Moi Lum's legendary cripsy fried chicken. Hmm.....nice, my heart said. Skin was very crispy, just like tissue prata. </div><div align="justify"> <img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5539261432035695330" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgerGm3-9WsFvze3kfRpgmcReO_Z0mT3DuOb2g_0pC-vH0WkyKpTnY7OOFH0rLSuimVCosifIWaJtdMTwH8wXhEuSAVyQaSH-DztXe7ULUXHnCCngxZkRdWIt6QF1tBu_EOAl8iqvIQXlY/s400/IMG_2748.JPG" /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 267px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5539261927023398738" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqAIC2F8S4-NxKxW3wVbFDWGsTyP9J57HiUY1YouSAGU0z4H50_HQ9Tlc0K-S1NVG-v-6tNrdcWh3FuoeziQzYHm3HVj7Kejufo6k7YLH4cdeB4oXyKd417QJbWwyfmkbRwsC0ZDnXsS0/s400/IMG_2765.JPG" />Dessert-of-the-day was pomelo mango. Hidden underneath the yellow sea was a spoonful of mango pudding which I thought makes a nice dessert overall. Just that, the mango was sour so did the dessert a disservice. </div><div align="justify"> </div><div align="justify">The set menu was $168 and serves 6-7 pax.<br /><br /><em><span style="color:#000099;">Moi Lum Restaurant </span></em></div><div align="justify"><em><span style="color:#000099;">38 Maxwell Road, Airview Building</span></em></div><div align="justify"><em><span style="color:#000099;">#01-01/02</span></em></div><div align="justify"><em><span style="color:#000099;"></span></em> </div><div align="justify"><img class="centered" title="Presentation1 by FoodiesQueen, on Flickr" alt="post signature" src="http://farm4.static.flickr.com/3548/3811803256_d0c9ec8cf1_m.jpg" width="240" height="58" href="http://www.flickr.com/photos/39406615@N06/3811803256/" /></div>Anonymoushttp://www.blogger.com/profile/14572622610441868475noreply@blogger.com0tag:blogger.com,1999:blog-2023366171664092905.post-27839710790297058762010-11-13T23:12:00.004+08:002010-11-13T23:45:34.709+08:00365. Munch<div align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmPeTGsnvonJOVyKC40xRfXkVRGfMaRw4GURteKRgzvp5uFFltWW7OJkegZge7lKo48QKYCjM3tFut-EBCW8fpRVyvlIZNdFmYXr25IP9m6xwUx5oxf-sIog9MBrNU8yzG53-R18MvSeE/s1600/167___09.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5539053206799830978" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmPeTGsnvonJOVyKC40xRfXkVRGfMaRw4GURteKRgzvp5uFFltWW7OJkegZge7lKo48QKYCjM3tFut-EBCW8fpRVyvlIZNdFmYXr25IP9m6xwUx5oxf-sIog9MBrNU8yzG53-R18MvSeE/s400/167___09.jpg" /></a><br />Munch has opened another outlet at Marina Bay Link Mall recently. I have totally no idea of where Marina Bay Link Mall is and it took me some time to locate it. From afar, I heard the loud drumming and I know I'm somewhere near the outlet. The auspicious lion dance performed at the outlet gathered the curious crowd. <blockquote></blockquote></div><div align="justify">I tried a fair bit of the variety of salads available. In fact, I frequent Munch's first outlet quite often. It is at Robinsons road and is very near my office. I think their salads are nice. I personally like the vermicelli the most. And....I realised wild mushrooms, baby cabbages are nice too! If you have not tried Munch's salad before, I think you have to give it a try, they are good. <blockquote></blockquote></div><div align="justify"></div><div align="justify">Thanks to Edwin for hosting. </div><p><img class="centered" title="Presentation1 by FoodiesQueen, on Flickr" alt="post signature" src="http://farm4.static.flickr.com/3548/3811803256_d0c9ec8cf1_m.jpg" width="240" height="58" href="http://www.flickr.com/photos/39406615@N06/3811803256/" /></p>Anonymoushttp://www.blogger.com/profile/14572622610441868475noreply@blogger.com0tag:blogger.com,1999:blog-2023366171664092905.post-21306019219282926282010-11-13T22:47:00.003+08:002010-11-13T23:12:19.835+08:00364. Tanjong Rhu Pau<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbrGrZcC9FfxiXqyz9oBHCyaZUuzj4bXd0C3ixA5-ptsMDyVyV5uvTumJXpmXmQJwLwwbUq5sh0vt7jVxIw0RS7JfifqkQ1FwXM-E7bXonuaPhxqsBE1ky3aFyO5kAxskapPGS5jxE-7s/s1600/IMG_2766.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5539046377308317794" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbrGrZcC9FfxiXqyz9oBHCyaZUuzj4bXd0C3ixA5-ptsMDyVyV5uvTumJXpmXmQJwLwwbUq5sh0vt7jVxIw0RS7JfifqkQ1FwXM-E7bXonuaPhxqsBE1ky3aFyO5kAxskapPGS5jxE-7s/s400/IMG_2766.JPG" /></a><br /><div align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBZdE_l9v2NIVkonOU9ddKe_8hzvKZdmzms_cIAmQ_8Dn6d1dCMUC8E7pbzi9hN6H2SBJ3SOi4fau2FF8t72HZqPWfvItZ9M6BexLl5N29Yiagef_6n_tj5xs64zWVyzmYFh3IORLRxLc/s1600/IMG_2767.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5539046373988517458" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBZdE_l9v2NIVkonOU9ddKe_8hzvKZdmzms_cIAmQ_8Dn6d1dCMUC8E7pbzi9hN6H2SBJ3SOi4fau2FF8t72HZqPWfvItZ9M6BexLl5N29Yiagef_6n_tj5xs64zWVyzmYFh3IORLRxLc/s400/IMG_2767.JPG" /></a><br />A boss of mine raved at how good the Tanjong Rhu "yuan yang pau" was and he was surprised that I have not tried it before. "Yuan yang pau" as its name suggests, a combination of two different substances. There, in the filling was red bean paste and lotus paste, accompanied by special guest, Mr Salted Egg Yolker. The sweetness of the two paste was reduced with the salted egg yolk. The overall feel resembled eating a mooncake except it was with a flour crust. <blockquote></blockquote></div><div align="justify"></div><div align="justify">Got to thank boss for going all the way to Tanjong Rhu to get the pau admist his busy schedule. So nice of him! It's always nice to know people who share nice food! </div><div align="justify"><p><img class="centered" title="Presentation1 by FoodiesQueen, on Flickr" alt="post signature" src="http://farm4.static.flickr.com/3548/3811803256_d0c9ec8cf1_m.jpg" width="240" height="58" href="http://www.flickr.com/photos/39406615@N06/3811803256/" /></p></div>Anonymoushttp://www.blogger.com/profile/14572622610441868475noreply@blogger.com0tag:blogger.com,1999:blog-2023366171664092905.post-63422679221052506372010-10-09T22:38:00.006+08:002010-10-09T23:31:49.128+08:00363. Uncle Lee's Hong Kong Noodle & Rice<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXAhEGHRH9karFnW1zEbz1zEfLhSSrIwIiR9C873HJnsV3GoJd3BXkFJDCEEwX0EQM6WSkZLIUTMQVn4lmtSv5tznl3XklJdWxvRGTg2d6Qy_tNTicOkaPfSAsXKwiH597nWGEpt8tKtg/s1600/IMG_0365%5B1%5D.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 299px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5526058398766872754" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXAhEGHRH9karFnW1zEbz1zEfLhSSrIwIiR9C873HJnsV3GoJd3BXkFJDCEEwX0EQM6WSkZLIUTMQVn4lmtSv5tznl3XklJdWxvRGTg2d6Qy_tNTicOkaPfSAsXKwiH597nWGEpt8tKtg/s400/IMG_0365%5B1%5D.JPG" /></a><br /><div align="justify">The wanton mee stall in the telok blangah crescent market and food centre that is always with a queue. The owner with a greyish beard (胡须佬) managed to capture the likes of many patrons. It was highly recommended by one of my bosses and there we went to our lunch on a beautiful friday. There was a queue but nice food is always worth the wait.</div><div align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMUq7BRJR1whlLEP28ZvQVG3kUZneL1YYTcPbcWCu4JZ38iEhCxMQoD7aUyB7RNSQkrnW78K_7EMIMkzMp-H9lcMAkTN69gJ8pU2s-qyK1T_qQvpo49i6MQz6tE0_HEqG5y1yb-rXyVuY/s1600/IMG_0373.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 299px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5526057192425262722" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMUq7BRJR1whlLEP28ZvQVG3kUZneL1YYTcPbcWCu4JZ38iEhCxMQoD7aUyB7RNSQkrnW78K_7EMIMkzMp-H9lcMAkTN69gJ8pU2s-qyK1T_qQvpo49i6MQz6tE0_HEqG5y1yb-rXyVuY/s400/IMG_0373.JPG" /></a> Soy sauce chicken, the chicken steeped in a sweet soy based sauce. You wouldn't want to miss this. The fat tender chicken is calling out to you. I felt the marinade and the sweet braise sauce said it all. It was great. The breast meat was juicy, needless to mention the tender parts. The slight flaw lies in the chicken being not cooked through at some of the innermost areas.<br /><br /><div align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh67I5hpWKceQNWhW2ZpZoTQPuC9wD3kMYiAheMwGpr2iobLDQTyy0fwaAmFOe7ahQpisuoWfXRK1eUZz730q7RMzKDeYMXhy3t3i7-TP8ghixPsM11iRKZStjemetjxIMe-GNt_hs1MX0/s1600/IMG_0369.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 299px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5526056613360213714" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh67I5hpWKceQNWhW2ZpZoTQPuC9wD3kMYiAheMwGpr2iobLDQTyy0fwaAmFOe7ahQpisuoWfXRK1eUZz730q7RMzKDeYMXhy3t3i7-TP8ghixPsM11iRKZStjemetjxIMe-GNt_hs1MX0/s400/IMG_0369.JPG" /></a><br />Wanton mee. The noodles were good, perfect chewy, the wantons were wrapped with springy prawns, toothsome combination. The wantons' partner, Mr char siew, did the plate of wanton mee a disfavour. They didn't put up their best. It may not be the best wanton mee but it was above average.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnCP7OyS2I1zZ52OlVGuE_YMw6ekFi1LhuCNkn1tgBf2lGOsXior3ZCu_A7NcAjo9v8M94SfyZjJkqZWWPM7HdIDg6HUVGW8YxiuosgAbx5fdHwj9jBvLX8tpymb4nQ7r1uxKDOBl3_1A/s1600/IMG_0368.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 299px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5526056592245334978" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnCP7OyS2I1zZ52OlVGuE_YMw6ekFi1LhuCNkn1tgBf2lGOsXior3ZCu_A7NcAjo9v8M94SfyZjJkqZWWPM7HdIDg6HUVGW8YxiuosgAbx5fdHwj9jBvLX8tpymb4nQ7r1uxKDOBl3_1A/s400/IMG_0368.JPG" /></a><br />Further 2-3 stalls away, you may also want to try the chewy handmade fishballs that were pretty good. A tad saltish though due to the uneven distribution of salt. <blockquote></blockquote></div><div></div><div>Comfort food for the stomach and with great company, there is no reason to reject eating!<br /><br /><br /><em><span style="color:#000099;">11 Telok Blangah Cresent </span></em></div><div><em><span style="color:#000099;">#01-127<br /></span></em></div><p><img class="centered" title="Presentation1 by FoodiesQueen, on Flickr" alt="post signature" src="http://farm4.static.flickr.com/3548/3811803256_d0c9ec8cf1_m.jpg" width="240" height="58" href="http://www.flickr.com/photos/39406615@N06/3811803256/" /></p></div></div>Anonymoushttp://www.blogger.com/profile/14572622610441868475noreply@blogger.com0tag:blogger.com,1999:blog-2023366171664092905.post-20668681521583377992010-09-01T21:43:00.004+08:002010-09-01T22:22:05.139+08:00362. Fou De Fa Fa<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKj0Ht09NLx_y0zwBuU3ewxpdlUbcIVOlSIXxeLsA1HtxEeSKYkBIhu9gDjDxwGy8gwniqbureWpBRdWLti4brH-5GQ4jKtZ0KEkOl_YDyDyiCVWgyQ00cvY-gBUdTcanlDDHnOUJXJUM/s1600/IMG_0220-1.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5511941978092982018" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKj0Ht09NLx_y0zwBuU3ewxpdlUbcIVOlSIXxeLsA1HtxEeSKYkBIhu9gDjDxwGy8gwniqbureWpBRdWLti4brH-5GQ4jKtZ0KEkOl_YDyDyiCVWgyQ00cvY-gBUdTcanlDDHnOUJXJUM/s400/IMG_0220-1.JPG" /></a><span style="color:#6600cc;"> Jay's Pizza @$28 <blockquote></blockquote></span></div><div align="center"></div><div align="justify">A little cafe tucked away at a corner of Capital Tower. I have always mistaken it to be Hibiscus, only to realise much later that Hibiscus actually belonged to the floral shop next to it. Have seen people having the skinny pizza alike pizza and it looked like I needed to find time to try it. And one fine day, I did. After much deliberation, two of us chose Jay's pizza despite that there were just 4 choices to choose from. We had no idea what is nice. </div><div align="justify"><blockquote></blockquote></div><div align="justify">Finding seats is a challenge, especially during lunch time and there are always people who refused to move their butts even though they are done with their lunch. We didn't wait for long before the pizza arrived. So much greens.....no...I should say so leafy. A flaky biscuit crust topped with generous chicken strips, turkey ham, sliced hard boiled egg and chili flakes. It was like having keropok with chicken strips, very much different in taste to our 'dial-a-pizza'. The later comes with more evident taste while the flaky pizza at Fou De Fa Fa is what-you-see is what-you-get. Back to the origins. <blockquote></blockquote></div><div align="justify"></div><div align="justify">A point to note. Never underestimate that piece of flaky biscuit. Find more kakis to share the food. </div><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn6YCouHHNtHlyOjquPnok4-TP32WgMHmlQrtOSXnfORBZtLi3yFaEOnJvE4xSUqgBFLez0l_rDCo8OKxzLGyasIn5m70xo8vTvTPO1cVlqlFWoyfoYV75cgppf-9V5zAKibfQU3ZFy0Y/s1600/IMG_0217-1.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5511941967378139394" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn6YCouHHNtHlyOjquPnok4-TP32WgMHmlQrtOSXnfORBZtLi3yFaEOnJvE4xSUqgBFLez0l_rDCo8OKxzLGyasIn5m70xo8vTvTPO1cVlqlFWoyfoYV75cgppf-9V5zAKibfQU3ZFy0Y/s400/IMG_0217-1.JPG" /></a><span style="color:#6600cc;"> Smart & Sexy @$13 <blockquote></blockquote></span></div><div align="center"></div><div align="justify">That's a tacky name for a salad. Taste it and you will love it as much as you would feel like it. A mixture of greens. It looked like some plain Jane but always learn not to judge by appearance. The dressing was very compatible and it makes a good starter to whip up your appetite for the main. Ladies, you are smart & sexy! </div><div align="justify"><blockquote></blockquote></div><div align="justify"><em><span style="color:#000099;">Fou De Fa Fa</span></em></div><div align="justify"><em><span style="color:#000099;">Capital Tower</span></em></div><div align="justify"><em><span style="color:#000099;">168 Robinson Road</span></em></div><div align="justify"><em><span style="color:#000099;">#01-05</span></em></div><div align="center"><br /><br /></div><p align="left"><img class="centered" title="Presentation1 by FoodiesQueen, on Flickr" alt="post signature" src="http://farm4.static.flickr.com/3548/3811803256_d0c9ec8cf1_m.jpg" width="240" height="58" href="http://www.flickr.com/photos/39406615@N06/3811803256/" /></p>Anonymoushttp://www.blogger.com/profile/14572622610441868475noreply@blogger.com0tag:blogger.com,1999:blog-2023366171664092905.post-69030660508643102762010-08-01T21:34:00.012+08:002010-08-01T22:21:25.102+08:00361. Jakarta - The Taste<div align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY-_VCn1wM9y9xlacl1T0i_gZjvzEDNIw8OC-LqSkoR3w3IQI9SCCfM-EykGz4RLaS282uUKddr7QVQ53Lc1cdr_1a1a4DCqbxGzj4WZyWWXpFukNOl2EDMobP84eksKwr9yAba-Fk0rg/s1600/IMG_1718-1.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5500441287380078578" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY-_VCn1wM9y9xlacl1T0i_gZjvzEDNIw8OC-LqSkoR3w3IQI9SCCfM-EykGz4RLaS282uUKddr7QVQ53Lc1cdr_1a1a4DCqbxGzj4WZyWWXpFukNOl2EDMobP84eksKwr9yAba-Fk0rg/s400/IMG_1718-1.JPG" /></a>It was already late afternoon after we have checked in to our rooms. Our dear friend who has been residing in Jakarta for many years, brought us to the nearest mall, Grand Indonesia, for an Indonesian meal.<br /><div align="center"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 267px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5500439880384744674" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPOdZQ7n_pPqOpvdv_qzZ8PYhZr_3DUJwjmPKVT8JyLSZPCoCSVksC0Nt0cT6FFs35vXJO2CSkriR8HU9Q_xHvyWAeyCOAfYjQOGzx5RRY0qykFvPFhvgyD35NI66B4OqE_U04Jw74vR4/s400/IMG_1723-1.JPG" />Nicely presented, I felt.<br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 267px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5500439887601807698" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoywMR2VYfM6oP9W_d7We4Ao5dZ87yUTxjW2arNzV-YxFyZeytY-HNLW8fDko30lp0S8SOA6sDwAxj1RsqfhQ5ptKE_OLtC4otRkpYT0XRxyW4jXVQTgbmzR3GF0WIxqSIWjJJ8zl9670/s400/IMG_1722-1.JPG" /><br /><div align="justify">Not wanting any Avocado juice, she opted for the dessert with bird nest to quench her thirst. And to be exact, jelly strips. </div><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5500439877228556690" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-Ya9C0XeQOrF3xxBPO9EBaoEvHvWU8WCtV41wxkr8teyLCJy3I90LwhlhDFAWv-MQKrla6t1NkG1uQTDSCYnSw3UC5Sgu5CeRSE-8fkpp_2HFaRp7YJFuITfjQUBkHKOclM3jZ4QHbSs/s400/IMG_1726-1.JPG" /><br />Fish goreng with a gravy very much like the sweet and sour sauce.<br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5500435612460478562" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7TRQD5wgWNc7Bb-koj1r_2Pq7GFsrIC1nnYtn5Ig0R0qXgCo10IOhduvgaSv4upn0UrsnuwsgrI-FHbJ0RmraI7ZozfvAoz3uHSTXTFx_zUSOlryBIOShmI85M9ym8z7QrjU2quAn3T4/s400/IMG_1737-1.JPG" /><br /><div align="justify">This was our second order, and.....the gravy was served in a bowl. Hmmm, so how exactly is the fish served? Everything mixed ready or fish strips and gravy separated?<br /></div><div align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9YDah03ylhkpYXTQAMgVm1c9FkQ9x5TcTTnYQoauxkqWSEn6nESdviZhw_Shpgrw4abK8JAg-e2P_ouU7IUFMxF9qgiMsNbliYUyW2n1YSzV97M3yydAFa1vU2jUSBm_1ghhd9_vOsUE/s1600/IMG_1728-1.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 267px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5500437461345927970" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9YDah03ylhkpYXTQAMgVm1c9FkQ9x5TcTTnYQoauxkqWSEn6nESdviZhw_Shpgrw4abK8JAg-e2P_ouU7IUFMxF9qgiMsNbliYUyW2n1YSzV97M3yydAFa1vU2jUSBm_1ghhd9_vOsUE/s400/IMG_1728-1.JPG" /></a> Egg Telor. A mesh in the interior. Don't know what was in it except knowing it was wholly egg. It was very crispy and went well with the spicy peanutty sauce.<br /><br /><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgSpK8-HZPdL0nIv3Rc8FGFoQeDZQWeBg1ZKcfR0E1GdVc4RzdTLjQ3pAgOYQrDYid80h1c5-EFJVNlq-UqS09zKa0v5Zny64C7sXJKKLV85T4L__jkhZlli701UfbXbLGTeJlXCsxaLM/s1600/IMG_1729-1.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5500437457894052146" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgSpK8-HZPdL0nIv3Rc8FGFoQeDZQWeBg1ZKcfR0E1GdVc4RzdTLjQ3pAgOYQrDYid80h1c5-EFJVNlq-UqS09zKa0v5Zny64C7sXJKKLV85T4L__jkhZlli701UfbXbLGTeJlXCsxaLM/s400/IMG_1729-1.JPG" /></a> Kid's Meal! The mould the rice in a teddy bear shape. The kid at the table was so fascinated.<br /><br /><div align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcVR2y5FG5YcuoS3qgkcASTS_NBK2Z1MiAWgYmu9rQgjGcrdMCX9jxGfPZPkLyVcz8uCU_bf6BFZjll45OJJs9zyWsN84IxR_mHHAnLml11qhG_kRFx0ZskRClr3Nk6etNOM3kFVl4_HI/s1600/IMG_1730-2.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 276px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5500437450040730130" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcVR2y5FG5YcuoS3qgkcASTS_NBK2Z1MiAWgYmu9rQgjGcrdMCX9jxGfPZPkLyVcz8uCU_bf6BFZjll45OJJs9zyWsN84IxR_mHHAnLml11qhG_kRFx0ZskRClr3Nk6etNOM3kFVl4_HI/s400/IMG_1730-2.JPG" /></a> What's in there? It was fish roe, mixed with some greens and then grilled. Some liked it, some didn't.<br /><br /><div align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrrfg3Q9UdxAYRLzC4eaMgL8BqPMyIzjX7rPxz3UjrS0HsGPVHGoDpSXNXcGRMKkyDlM3dl0J4-3BbjrjN2ZIv9Uh7sXjmpy_AB-eWQDEXMc8lCrSiu0Q3qNexBWXEk9dssSNriOBMO1Q/s1600/IMG_1733-1.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5500435629642860482" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrrfg3Q9UdxAYRLzC4eaMgL8BqPMyIzjX7rPxz3UjrS0HsGPVHGoDpSXNXcGRMKkyDlM3dl0J4-3BbjrjN2ZIv9Uh7sXjmpy_AB-eWQDEXMc8lCrSiu0Q3qNexBWXEk9dssSNriOBMO1Q/s400/IMG_1733-1.JPG" /></a> Sambal Squid. There were 8 of us and they served us this one tweeny squid. Does it makes sense? Anyway, the sambal and squid are non-separable, they made a great pair.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj85M1sPXBq1dCau-kfeLssRHgNRoAvdS2GA0sS4ZFFVvsAG9pvygiKDuHIn7v9sPKVTbEDzje7XOjLUyC_otaBZ6gqRn_TYWaGfCgJK4_uHNwh0TXVUAPUryOXqw8BREt9OzWlJEVDOFc/s1600/IMG_1736-1.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 267px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5500435625091524770" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj85M1sPXBq1dCau-kfeLssRHgNRoAvdS2GA0sS4ZFFVvsAG9pvygiKDuHIn7v9sPKVTbEDzje7XOjLUyC_otaBZ6gqRn_TYWaGfCgJK4_uHNwh0TXVUAPUryOXqw8BREt9OzWlJEVDOFc/s400/IMG_1736-1.JPG" /></a> Sop Betawi. This one was better than the one at Mangga Dua in my earlier post. Cumin taste was less.<br /><br />We were all hungry and we didn't much care on what kind of food we were eating because our local friend knows best and decided for us. But, he was very pissed with the service. First of all, the place seemed like having no consistency and order in the way food was served. We asked for sambal chili and they only served it after we finished all of our food. Worse still, the chili wasn't sambal chili, it was just pounded chili. Then, the waiter who took our order didn't listen to what our friend was saying and he walked away when another table's customer called out for service.<br /><br />Food was decent but poor service. It cost about SGD 80+ for 8 pax if I didn't remember wrongly. Price was reasonable, I thought. However, in my opinion, I wouldn't mind paying more to eat at another place with better service.<br /><br /><em><span style="color:#000099;">The Taste</span></em><br /><em><span style="color:#000099;">Grand Indonesia</span></em><br /><p><img class="centered" title="Presentation1 by FoodiesQueen, on Flickr" alt="post signature" src="http://farm4.static.flickr.com/3548/3811803256_d0c9ec8cf1_m.jpg" width="240" height="58" href="http://www.flickr.com/photos/39406615@N06/3811803256/" /></p></div></div></div></div></div></div>Anonymoushttp://www.blogger.com/profile/14572622610441868475noreply@blogger.com2tag:blogger.com,1999:blog-2023366171664092905.post-48891465348886923742010-07-30T23:30:00.015+08:002010-08-01T00:46:23.685+08:00360. Krish<div align="center"><br /></div><div align="center"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 277px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5500078416717553362" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-9OOnM7ygIZ1NWAu0pSGSGXimjSUKzqrCS0sjG8IgVB6mYLVKpnZvzEEtz1cxigD0Bti19pTPD2OFfQWz8dBLKHjycR6334qlop-jcPBIJVohdVjKXPje8cnqgaauZ90bTbnjHLoZ5SI/s400/New+folder-5.jpg" /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 267px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5500078405426636498" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsYjnxPpbwzprJhLeQd0-wFLa6nRARbrV_crFgrkkqSsNPBFi_d6eIMaxy77v8Tf2eM4UHgzcdVqxuZdStJQkDc9I2wmYfc7y9NqB4MHT0OCh1zwOD7Ivj5RtqzCgVr62_RDbJJiL5J4g/s400/IMG_2010.JPG" /></div><div align="center"><br /></div><div align="justify">Krish is located in one of the few English Colonial style alike houses in the West part of Singapore, Rochester Park, a short walk from the Buona Vista MRT station. The restaurant is illuminated with refracted light from the interesting downright hanging bottles of various shapes. Who says it must be chandelier? </div><div align="center"></div><div align="center"><br /></div><div align="center"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 267px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5500079036632373634" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMsCcaNKZaqv_iVvfDIJlYFs8YcgSCyBxWBnu8o7GTJDodl3vc_d6HDGhmwygXwOFmMySqq31QcKaAhzLTucnDf9apnNnzXNv2V7Tqdl1daXdYi9A8mMC9Z8sZ8mJxHMZSJ_Y1xJtB4TU/s400/IMG_2042-1.JPG" /><span style="color:#6600cc;">Chapati Chips</span><br /><div align="justify"></div><br /><div align="justify">The first hint of the type of cuisine Krish is offering. It was nice and definitely a great snack for the hungry waiting for food to be served.<br /></div><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5500077846245454674" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzg1uyAlG0xi-tDZQ2b7AWB5AlDwmJ6GSNj6pk1jTT0OpgI-Ne6CXspv5_FEvh7e_5_Tt6J5yxPA0pE-cuz0li9U6uoeX78TxLFVLhhYc7LJazZdQ3YsfmAbKNLeWd_ldaP31HVYD7jug/s400/IMG_2056-1.JPG" /><span style="color:#6600cc;"> Appetizer -</span> <span style="color:#6600cc;">Roasted Onion & Garlic Soup</span> </div><div align="center"><br /></div><div align="justify">Warm and comforting thick soup. I tasted a spoonful and the taste of parmesan was rather evident. It looked like lentil soup. The onion, garlic and parmesan gave the soup a unique taste.</div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 267px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5500077837431910786" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBmXZ4wqvkB4JFcjXZheJZFJGoFJHBt0dxke_ZBRFedUV1rssZm-xje82sHaYQVcYgp65TaC1TikYvh9fNBKBIbY8GDPHssdv7JE1a2wZfcTkSqtd9YkpnkCFh5dLkfSK-DKnuccJPfmY/s400/IMG_2052-1.JPG" /><br /><div align="center"><div align="center"><span style="color:#6600cc;">Appetizer - Seared Foie Gras</span></div><br /><div align="justify">Please give me another portion. I loved the seared foie gras, aka the 'fat liver'. It was very nice, the flavour and texture was virtually hard to describe. I can imagine the sizzling sound of the foie gras as some of the fats got purged out by the heat on the pan. It was so delicate and it simply melted in my mouth.</div><div align="justify"></div></div><div align="justify"></div><br /><div align="justify">The naan underneath was coated with a generous spread of home made peanut butter, I tasted the crunchy bits of the peanut. The slightly sourish onions strips (probably with lime/lemon added) and the sweet pureed diced strawberries relieved the over richness of the foie gras. <span style="color:#ff0000;">Must-TRY!<br /></div></span><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 267px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5499724706423446162" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkd0imYOwQCsJtGOz3fr3amRJN32xSd6Wym0I8UIENdDy5iujGqQ9JbJjlcMHjQuYnxzU0F3ezleObJwxTazGgCEXaEk-bZneWA1JCX4BqCC_0lnmvhbCPE77oDJ7O32usvSeXM8jls5w/s400/IMG_2059-1.JPG" /> <p align="center"><br /><span style="color:#6600cc;">Appetizer - Hamachi Tartar</span></p><span style="color:#6600cc;"></span><p align="justify"><br />The greenish patch is pressed avocado. A light appetizer. You are seeing naan again. I'm sure by now, you would have guessed correctly the type of cuisine Krish is offering. It is contemporary European dishes with South Asian accent. </p><p align="justify">Naan, the flatbread, is one of the popular varieties in South Asian breads. </p><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 267px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5499724697189149202" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD45xwORnaSwBt4DF3g-D_YR1tBTwnbNTFZJf58br5McqdQS1xvhQI48tjW7LDny6AJ9pgJLNCW81txGgHUqVV2CIAXicfhaFaql8wnU2ZdHenPL7RV_PEHgMdWy4IzyzvEkX0SXEKgqs/s400/IMG_2067-1.JPG" /> <p align="center"><span style="color:#6600cc;">Seared U.S. Diver Scallops<br /></span><br />Braised Oxtail, truffled lentils and parsley yoghurt </p><p align="justify">It was delicious. The sweetness and juice of the seared scallops concealed. What more can I say?<br /></p><div align="center"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 225px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5499724691966216466" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJDz-GyF22gIl8q3-rCMIFKAmXZysLO1Up3OYhlUTIiu5VXLMRNfJ24b5VgLGEiK5vbsemLV4XOOM6tGHjQK4mbIxLGSGUF9LlI2QZ0b9T9CHrOzc9t9IkxyTGoUcPyCqNgtL0FZfhkNc/s400/New+folder-7.jpg" /><br /><span style="color:#6600cc;">Herb Crusted Korabuta Pork Chop<br /></span></div><div align="justify"><br />The portion was big. Look at the thick cut of the pork chop. The herb crusted pork exuded a nice fragrance. Despite the desiccant look, the meat contained a fair bit of moisture. I wondered if the other fair bit got lost in the midst of cooking. And I also wondered if it was due to the thickness of the pork, somewhat the meat lacked the oomph! factor. <blockquote></blockquote></div><div align="justify"></div><div align="justify"></div><div align="justify">The tamarind risotto and the unattractive eggplant contributed the oomph! to the dish. The sourish tamarind enticed the taste buds and you wouldn't mind having more of the tamarind risotto. The mint emulsion served more of a decorative purpose to me.<br /></div><br /><div align="center"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 267px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5499722947596303090" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjMuCYXfZPnaiE2-vrdIY_qSyFVQoZrNxRtdIaxw2QFnB2VgWJ43sCK2kdkcGZP_m78YFbtlU-wAIsCcmaVMVWf9zncvWIgV_8VP_pkIh8YqSxBqNIMr6WVWPNvJCss2lHXGJMDgYGrl8/s400/IMG_2090-1.JPG" /><br /><span style="color:#6600cc;">Malleable Chocolate Ganache</span></div><div align="justify"><br /><span style="color:#000000;">Spice Port Granita and chocolate chip. Something different to end your dessert craving. I thought it was quite creative but is one that not many can appreciate.<br /></span></div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 277px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5499722935358213890" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqC9iCsq5gwr0pvop96CVoe8Z3YCmt-s7yt_gKahOIlNBzBjI3BW8J3-uPj9K_a17GFwaU0n115MKZR4tFW6hllnsDXsOYmbRmPDzfgeBVmQAdMQ3ml3CQoTaN1OeYTWGHSbKpYK34_r4/s400/New+folder-3.jpg" /> <p align="center"><br /><span style="color:#6600cc;">Blackcurrant Parfait</span><span style="color:#6600cc;"><br /></p><div align="justify"></span><br />I was expecting a tall glass, a parfait that was ice-cream layered with pudding, yogurt, fruits and drizzled with sinful syrup but no, it wasn't. Nonetheless, the cardamon-coconut ice cream was very nice. The purple domes made of blackcurrant appeared frozen but it was just chilled. I thought the ice-cream complemented the blackcurrant domes well. Interesting presentation, I thought. </div><br /><div align="justify"></div><br /><div align="justify">If you are thinking of holding a party, be it your engagement or birthday party, Krish has a nice and cosy place for you to hold the parties. </div><p align="left"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5500109482364835650" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKX9JAhcWcOwkHOZD_1zt18NGtk14FEzQXx2cp-BfDEjrAC8_uX1yNkCc6sK33Ew9ghR19h88oQHz9y62cqAL82cfqsBJAIsEm7BVo2JvlA3kgW586uvkltCJCpgwF7ucfTuT-yEKoNTc/s400/IMG_2030.JPG" /></p><div align="justify"><br />Thanks to Krish for hosting the wondering dining experience.<br /></div><div align="justify"><br /><em><span style="color:#000099;">Krish</span></em></div><div align="justify"><em><span style="color:#000099;">9 Rochester Park <blockquote></blockquote></span></em></div><div align="justify"><em><span style="color:#000099;"></span></em></div><div align="justify"><em><span style="color:#000099;">Check out their promotions @ <a href="http://www.krish.com.sg/">http://www.krish.com.sg/</a></span></em></div><div align="justify"></div><p align="left"><img class="centered" title="Presentation1 by FoodiesQueen, on Flickr" alt="post signature" src="http://farm4.static.flickr.com/3548/3811803256_d0c9ec8cf1_m.jpg" width="240" height="58" href="http://www.flickr.com/photos/39406615@N06/3811803256/" /></p>Anonymoushttp://www.blogger.com/profile/14572622610441868475noreply@blogger.com1tag:blogger.com,1999:blog-2023366171664092905.post-74411236916677009712010-07-18T21:50:00.005+08:002010-07-26T12:29:11.926+08:00359. Jakarta - Sop Betawi @Mangga Dua<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjttw_d-zvYY9yr646bL5gK8M7Ca-HQSDt8bf_OmRjBRKLgfJaEUP2bKqgiAoN5rzaYeRRIRyQ9upzyNeZTHn6Xl9IAf4T6MoKdKOFIZU-rmIlaFKC19WKB-uZdAO8lPoTUB7-WXZ2l8Mo/s1600/Jakarta-10-16.jpg"><img id="BLOGGER_PHOTO_ID_5495244710739185714" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 250px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjttw_d-zvYY9yr646bL5gK8M7Ca-HQSDt8bf_OmRjBRKLgfJaEUP2bKqgiAoN5rzaYeRRIRyQ9upzyNeZTHn6Xl9IAf4T6MoKdKOFIZU-rmIlaFKC19WKB-uZdAO8lPoTUB7-WXZ2l8Mo/s400/Jakarta-10-16.jpg" border="0" /></a><span style="color:#6600cc;"> Sop Betawi <blockquote></blockquote></span></div><div align="center"></div><div align="justify">If you visit Indonesia, you will be able to see sop betawi at almost every eating place. It is a very common food. I had sop betawi for a few of my meals in Jakarta. Looked like soup kambing but not exactly the same taste. Instead, it contained beef, with chopped cabbages and chunks of tomatoes, garnished with big spoonful of fried shallots. The soup itself has a rich taste of beef, cumin, cloves and other spices. I felt the cumin content was slightly overpowering. The sweetness of beef in the soup coupled with the cumin content made the soup a tad heavy for the Chinese taste in my own opinion. <blockquote></blockquote></div><div align="justify"></div><div align="justify">The chili sauce had diced cucumber and tomatoes added to it. It was sour, not so much of spicy. The locals have the sop betawi with rice which I think the later really complemented it well. Else, they have the emping (aka melinjo nut crackers) with the sop betawi. The emping is by nature with a bitter taste. <blockquote></blockquote></div><div align="justify"></div><div align="justify">For your info, Mangga Dua is a wholesale complex, full of clothes and accessories and yet in between the messiness, you will find small stalls that sell the local delicacies, like sop betawi and all the kueh kueh. <blockquote></blockquote></div><p align="left"><img class="centered" title="Presentation1 by FoodiesQueen, on Flickr" height="58" alt="post signature" src="http://farm4.static.flickr.com/3548/3811803256_d0c9ec8cf1_m.jpg" width="240" href="http://www.flickr.com/photos/39406615@N06/3811803256/" /></p>Anonymoushttp://www.blogger.com/profile/14572622610441868475noreply@blogger.com0tag:blogger.com,1999:blog-2023366171664092905.post-47905703160220186452010-07-18T16:34:00.007+08:002010-07-18T18:25:03.815+08:00358. Jakarta - The Cream & Fudge Factory<div align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZmyAH2rDkckG2zZVBPE8jKJthncCOQ6oeEDeEdmAAF0KfB4Epl7s1bw97U2-JHDSQVkbHf2SPqynLvjBzoRSorB1YldbWSJL0LUo2y9XsvBA8GCS7ZdWLGaSIJTiBYg_lHTL_SmZyskY/s1600/IMG_1748-1.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5495172714947347842" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZmyAH2rDkckG2zZVBPE8jKJthncCOQ6oeEDeEdmAAF0KfB4Epl7s1bw97U2-JHDSQVkbHf2SPqynLvjBzoRSorB1YldbWSJL0LUo2y9XsvBA8GCS7ZdWLGaSIJTiBYg_lHTL_SmZyskY/s400/IMG_1748-1.JPG" /></a>We were at Grand Indonesia, one of the big shopping malls in Jakarta. The highest levels, level 4 and 5, house the food restaurants. The interior decoration made me feel as if I was in Genting with the palace like lightings, indoor amusement park and tiled flooring. We chose The Cream & Fudge Factory over Haagen Daz, Gelatissimo and others which could be found in Singapore.<br /><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB_jV4c0wYlWje2w0fxL0_dqAdPQDCdPkX_nFHQbKDr_u1G9axxIVdblAKy-Kk56AN-jSaubU_q6acVcUQtklXKi_v8MHFSz_FBeMUsuDcIRkIraVdC23gYc14wTb3RObwceUDtD017yo/s1600/IMG_1746-1.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 267px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5495171158496925074" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB_jV4c0wYlWje2w0fxL0_dqAdPQDCdPkX_nFHQbKDr_u1G9axxIVdblAKy-Kk56AN-jSaubU_q6acVcUQtklXKi_v8MHFSz_FBeMUsuDcIRkIraVdC23gYc14wTb3RObwceUDtD017yo/s400/IMG_1746-1.JPG" /></a> <span style="color:#6600cc;">Green Apple topped with M&N chocolate @RP 30000 (SGD 4.60)</span></div><div align="center"><span style="color:#6600cc;"></span></div><div align="justify"><br />The green apple taste wasn't very evident. The milk powder taste was stronger. The ice cream texture was a tad too chewy i thought. If it is what the name suggested, then I think it fit perfectly.<br /></div><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhqrtqw8r3v6q-3wvWV9dSVoGPys1WyIiHnV6ztJCMbRRUtvWDoHN4Mz5UWJPp-Yv_G-F-E_gWcrsIspcLrG-NY_4x6UxssTPvgKy8WgNpj0QOxIWv6ycDP8XZ-K0rLv4P9GBvASApTQg/s1600/IMG_1741-1.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 267px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5495168141366277458" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhqrtqw8r3v6q-3wvWV9dSVoGPys1WyIiHnV6ztJCMbRRUtvWDoHN4Mz5UWJPp-Yv_G-F-E_gWcrsIspcLrG-NY_4x6UxssTPvgKy8WgNpj0QOxIWv6ycDP8XZ-K0rLv4P9GBvASApTQg/s400/IMG_1741-1.JPG" /></a><br /><span style="color:#6600cc;">Strawberry Shortcake double scoop @RP58000 (SGD 8.90) <blockquote></blockquote></span></div><div align="center"></div><div align="justify">Strawberry shortcake was mixed into the vanilla ice cream and topped with strawberry fudge. Too sweet. With the addition of the strawberry shortcake and the chewiness of the ice cream, somehow, I felt the ice cream don't taste cold at all. I didn't like it as much as Haagen Daz. I was attracted to the waffle bowl instead. Similarly, it was with a tad of chewiness but would work perfectly fine with any ice cream, I felt. <blockquote></blockquote></div><div align="justify"></div><div align="center"></div><div align="left"><em><span style="color:#000099;">The Cream & Fudge Factory</span></em></div><div align="left"><em><span style="color:#000099;">Grand Indonesia, Jakarta</span></em></div><div align="center"></div><div align="center"><br /><p align="left"><img class="centered" title="Presentation1 by FoodiesQueen, on Flickr" alt="post signature" src="http://farm4.static.flickr.com/3548/3811803256_d0c9ec8cf1_m.jpg" width="240" height="58" href="http://www.flickr.com/photos/39406615@N06/3811803256/" /></p></div></div>Anonymoushttp://www.blogger.com/profile/14572622610441868475noreply@blogger.com0tag:blogger.com,1999:blog-2023366171664092905.post-19773602222083625962010-07-03T22:33:00.008+08:002010-07-03T23:08:19.567+08:00357. Ju Shin Jung Korean Charcoal BBQ<div align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOpyhApeE-qQVirRGIkPTTnQJJbTdJC2zSm0QNEKG6-Vjf_ErYtDbrHAi0PG9RE2nwV54JNOU56BuE1XKrkHdFbGgfAR_OC0rjAlYCR32DPMCwSePV0VLx39fAiqhSVR0oKPPiIxr0cs0/s1600/IMG_0122-1.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5489689621253355650" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOpyhApeE-qQVirRGIkPTTnQJJbTdJC2zSm0QNEKG6-Vjf_ErYtDbrHAi0PG9RE2nwV54JNOU56BuE1XKrkHdFbGgfAR_OC0rjAlYCR32DPMCwSePV0VLx39fAiqhSVR0oKPPiIxr0cs0/s400/IMG_0122-1.JPG" /></a>The <em>Sa-Jang-Nim</em> (Supervisor) showed us to our table and the waitress laid the <em>pan-chan</em>. My friend who is having Korean food for the first time widened his eyes. Variety over quantity.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnzeCxW01_Ie-E9af-4RODICNEqHOXvM0klBFAzzdN6cCyPS7RvXg43KA9lhBEiQqS0VOE8T_KISQ5_p5-mjGK0h6tp_cs-jPvbmtjsGWQ8FIlwPQKU1M3koPRFmU7XZ7Eta7bBVctqZs/s1600/IMG_0123-1.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5489689347314070290" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnzeCxW01_Ie-E9af-4RODICNEqHOXvM0klBFAzzdN6cCyPS7RvXg43KA9lhBEiQqS0VOE8T_KISQ5_p5-mjGK0h6tp_cs-jPvbmtjsGWQ8FIlwPQKU1M3koPRFmU7XZ7Eta7bBVctqZs/s400/IMG_0123-1.JPG" /></a> The mustard gluey bowl was pumpkin soup. Sweet and thick. Red bean paste was added. Could well be a dessert rather than an opening.<br /><br /><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOdfH-ymx1GSOT9wc7lN2TPVPVd8oOL9tZcx4T1GghA3-rteGvTJDJa-Eyg8QymdA8OAbyrjuCLhuDz5y_SxerYynKxvDHWzN84QRooGrmqI3-b7wYZwKjQkzCO8utDPpLKl1_kDTs7iE/s1600/IMG_0124-1.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5489689345609836914" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOdfH-ymx1GSOT9wc7lN2TPVPVd8oOL9tZcx4T1GghA3-rteGvTJDJa-Eyg8QymdA8OAbyrjuCLhuDz5y_SxerYynKxvDHWzN84QRooGrmqI3-b7wYZwKjQkzCO8utDPpLKl1_kDTs7iE/s400/IMG_0124-1.JPG" /></a> <span style="color:#6600cc;">Honeycomb Herb Pork Belly @$28</span><br /></div><div align="justify"><br />We had the marinated chicken ($22) as well. I realised pork and beef taste best for any Korean BBQ. Chicken on the other hand loses out a fair bit. I felt it is because of the lack of fat components in the meat. The fats for chicken is mostly on the underneath layer of the skin whereas pork and beef has fats laid in between their meat, like pork belly and marbled beef.<br /></div><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO1_w4-5sU9v4ym7xSn8b9Q79KRcMAkaW6HXycd7ZEibDLAK3Kv-unGP8Aq4aK4BRiXO5KSjGdiCNPhbnXx3xqXMSxv_54v6_KhHjFa-wpembcRu4FfNoln74CTqjwu0X7_6g3_KHgbQk/s1600/IMG_0127-1.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 284px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5489688263187533170" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO1_w4-5sU9v4ym7xSn8b9Q79KRcMAkaW6HXycd7ZEibDLAK3Kv-unGP8Aq4aK4BRiXO5KSjGdiCNPhbnXx3xqXMSxv_54v6_KhHjFa-wpembcRu4FfNoln74CTqjwu0X7_6g3_KHgbQk/s400/IMG_0127-1.JPG" /></a> <span style="color:#6600cc;">Seafood Pancake @$20<br /></span></div><div align="justify"><br />Capsium was added. I seldom see capsium in seafood pancakes. It's always just leeks. I wouldn't rate the pancake very nice because it was greasy and when I picked up a piece, it was filmsy. Only the sides were with a tad of crispiness.<br /></div><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmSQNRtCeb_S1JdgdM2yYWtAYXO4CAYKXD5PMdIfUtB3ERSFT6xd97XNDJ4afHdE2cevXQBJ7jXgZmbYXTpAnFGkhKFFGd3FtKHa0jKsnRl85gFat9EAP8ch9Um5CyhlzBignDlJswH0A/s1600/IMG_0129-1.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5489688259845404978" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmSQNRtCeb_S1JdgdM2yYWtAYXO4CAYKXD5PMdIfUtB3ERSFT6xd97XNDJ4afHdE2cevXQBJ7jXgZmbYXTpAnFGkhKFFGd3FtKHa0jKsnRl85gFat9EAP8ch9Um5CyhlzBignDlJswH0A/s400/IMG_0129-1.JPG" /></a><span style="color:#6600cc;"> Ginseng Chicken Soup @$22<br /></span></div><div align="justify">A tad bland, not too sure if it was supposed to be so. The soup base was cloudy, a result of the glutinous rice that was stuffed into the chicken. Multi-grains were added which made the soup seemed nutritious. <blockquote></blockquote></div><div align="justify"></div><div align="justify">Total bill worked out to be $114+ for 3 pax. We didn't manage to finish all the food because there were too much food. Food was decent. Because of the BBQ, the indoor air wasn't very well-ventilated. Air-con seemed to be not working or not functioning at appropriate temperature. We could feel the difference when we stepped out of the restaurant. Saw a friend who was in queue and understand from her that even though a reservation was made earlier, they did not have a table for her when she arrived. She ended up waiting for 20 mins, equivalent to not making any reservations. </div><div align="justify"></div><div align="justify"><br /><span style="color:#000099;">Ju Shin Jung<br />27 West Coast Highway</span></div><div align="justify"><span style="color:#000099;">#01-18/19</span></div><div align="justify"><span style="color:#000099;">Singapore 117867</span></div><div align="justify"><br /><img class="centered" title="Presentation1 by FoodiesQueen, on Flickr" alt="post signature" src="http://farm4.static.flickr.com/3548/3811803256_d0c9ec8cf1_m.jpg" width="240" height="58" href="http://www.flickr.com/photos/39406615@N06/3811803256/" /></div></div>Anonymoushttp://www.blogger.com/profile/14572622610441868475noreply@blogger.com1tag:blogger.com,1999:blog-2023366171664092905.post-55235631874171461552010-06-27T20:16:00.004+08:002010-06-27T20:33:28.187+08:00356. Tetsuya's Truffle Butter<div align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZJ9fzujxi9iwNUbzBNaxZj_XaswvvdGEbTOW_kmBIVYHepJXZIzS5WygXEXGLooP1fHKcm45HWpQnY4HOOFSm9nQNJd2kILiyV6H-8_QABAmSR7Mk4Y_oGEsyDCmueFuwDuQTwSwLWL4/s1600/IMG_1687-1.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 267px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5487427930379426866" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZJ9fzujxi9iwNUbzBNaxZj_XaswvvdGEbTOW_kmBIVYHepJXZIzS5WygXEXGLooP1fHKcm45HWpQnY4HOOFSm9nQNJd2kILiyV6H-8_QABAmSR7Mk4Y_oGEsyDCmueFuwDuQTwSwLWL4/s400/IMG_1687-1.JPG" /></a></div><div align="center"><span style="color:#6600cc;">Tetsuya's Black Truffle Salsa @$22</span></div><div align="justify"><span style="color:#6600cc;"></span> </div><div align="justify">Ever since I tried the black truffle butter at Shutters, I have been thinking of it. A month ago, I was reading some women's magazine and chanced upon this product by Tetsuya - Black Truffle Salsa. I have been surfing the net for black truffles and came across summer truffles, winter truffles, black and white truffles, black and white truffle oil and even from different countries, Italy and France. Not a truffle connoisseur at all, I am confused which product to buy from overseas. I decided to try my luck at Dempsey's Culina.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaj8EZM7qDy1vwSNrktysKxAg26cxt8lEDO4kasfetmPePONf3h9tRECPiDsA2S4Mio9ChQZnkhNMBb4xYLaB_1MoCoraGnbeHxjd-WXGOBL6VU0mbWET1pmuPy_Ioo73x65oqUrkIhQQ/s1600/IMG_1693-1.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 267px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5487427347117497266" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaj8EZM7qDy1vwSNrktysKxAg26cxt8lEDO4kasfetmPePONf3h9tRECPiDsA2S4Mio9ChQZnkhNMBb4xYLaB_1MoCoraGnbeHxjd-WXGOBL6VU0mbWET1pmuPy_Ioo73x65oqUrkIhQQ/s400/IMG_1693-1.JPG" /></a> My eyes landed on Tetsuya's black truffle salsa. It said <em>for butter</em> on the label. I thought it may be a better choice for me to use this for my truffle butter than to start with fresh truffles. Anyway, Culina does not have fresh truffles. The smell of the truffle exploded as I opened the seal.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIDOYaTxdPXDDH6ygI6OzQGbaEksVHg5HvFicXhN7tDYkhwN1U0e92u2QAvYjwEBXs2km_hu-hOoLOv-MNpBe141DBxO1Zci-5ftBce8mRQNYe83jCjToUAhi3cBhX32OOxm7x4yIZZus/s1600/IMG_1696-1.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 267px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5487427333927417170" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIDOYaTxdPXDDH6ygI6OzQGbaEksVHg5HvFicXhN7tDYkhwN1U0e92u2QAvYjwEBXs2km_hu-hOoLOv-MNpBe141DBxO1Zci-5ftBce8mRQNYe83jCjToUAhi3cBhX32OOxm7x4yIZZus/s400/IMG_1696-1.JPG" /></a> And here's my black truffle butter. Simply mixed it with butter and this is it. Spread it over warm bread and you will crave for more.</div><div> </div><div><img class="centered" title="Presentation1 by FoodiesQueen, on Flickr" alt="post signature" src="http://farm4.static.flickr.com/3548/3811803256_d0c9ec8cf1_m.jpg" width="240" height="58" href="http://www.flickr.com/photos/39406615@N06/3811803256/" /></div><br /></div>Anonymoushttp://www.blogger.com/profile/14572622610441868475noreply@blogger.com3tag:blogger.com,1999:blog-2023366171664092905.post-9788690612749284722010-06-25T21:38:00.006+08:002010-06-25T23:26:09.437+08:00355. Chef Daniel's Kitchen<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiO4HKGDN4RiVTtbXoTK_nTuODPy6LaCnBDTUJD32JiNMY0PtaTbAvMzX-IFcJiCG3QETE0Te5lffxho1cHanDYT-3bosmFAXgEXxl8K8BN92N1RsnsR4XNUJSNe_0L8Cc2g2ja2u3ZBo/s1600/IMG_1660-2.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 326px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5486707290034045538" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiO4HKGDN4RiVTtbXoTK_nTuODPy6LaCnBDTUJD32JiNMY0PtaTbAvMzX-IFcJiCG3QETE0Te5lffxho1cHanDYT-3bosmFAXgEXxl8K8BN92N1RsnsR4XNUJSNe_0L8Cc2g2ja2u3ZBo/s400/IMG_1660-2.JPG" /></a> <span style="color:#6600cc;">Soup of the day - cream of carrot</span></div><div align="center"></div><div align="justify">It didn't look like it was purely carrot because as much as my knowledge in Science tells me, beta-carotene is a strongly coloured red-orange organic compound. It looked like cream of pumpkin. The taste of carrot wasn't very evident, shadowed by the heavier cream taste. The crotons had a nice buttery garlic taste and it did sprung a little surprise.<br /></div><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB9G7W00AmsJzhKrJcaANPFMMlCwC40XK-RuHXzJI0ZjwMU4X9JG0-yP_-b6Kgar4YoYKrIpG8hp3mYCI72BJhHzphVLBizScpMCQat3_9Onufvrwmfgnp9TXL_RP1_hjDKNk6zecl36I/s1600/IMG_1665-2.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5486707280200254466" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB9G7W00AmsJzhKrJcaANPFMMlCwC40XK-RuHXzJI0ZjwMU4X9JG0-yP_-b6Kgar4YoYKrIpG8hp3mYCI72BJhHzphVLBizScpMCQat3_9Onufvrwmfgnp9TXL_RP1_hjDKNk6zecl36I/s400/IMG_1665-2.JPG" /></a> <span style="color:#6600cc;">Black Cod Casino</span></div><div align="center"><span style="color:#6600cc;"></span></div><div align="justify">No description was found on the menu. Weird. The rest of the dishes had description with them. The only word we all could make out of the dish was COD. It is a fish dish. Guess what? The cod was coated with mentaiko. Judging by the appearance, it is akin to having salmon mentaiko sushi where the piece of salmon was coated with mentaiko and fire glazed over the mentaiko to give it the slightly grilled effect. If you are a mentaiko lover like me, you would know what I'm trying to say. It was nice. The saltiness of mentaiko accompanied by the sweetness of clam juice and fresh cod. I see a fusion of Western and Japanese style.<br /><br /></div><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx_XiWcuKBVJHxcT010wjMU-SA4o37wKg7FCN7PmJ3nOefwekZqS7R0aoq4yoOl2REJzuJ6omXcB5S6pVoqBRgEkapafNyBIUPzigfSlAt0T46fATIVGfbEAf0xnjmNo4kD3wy7TN0knA/s1600/IMG_1661-1.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5486706326076568274" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx_XiWcuKBVJHxcT010wjMU-SA4o37wKg7FCN7PmJ3nOefwekZqS7R0aoq4yoOl2REJzuJ6omXcB5S6pVoqBRgEkapafNyBIUPzigfSlAt0T46fATIVGfbEAf0xnjmNo4kD3wy7TN0knA/s400/IMG_1661-1.JPG" /></a><span style="color:#6600cc;"> Grilled Ribeye Steak<br /></span></div><div align="justify"><br />Didn't remember the full name. The steak comes with a special brown sauce which tasted like wine was added. Friend commented the salad was nice. Quite a normal dish, I would say. I felt it was enough to make a comfort steak meal.<br /></div><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7brWJSKwC0UGCTcgZ9-dxDNGCzOiGDiVMaq5k82xkCyEtns6G1HAjZP-XCdgAMFp97ki1XUK-ciA9ueA3gcvawkL-kLekcm6RT0wgmVeyciOQ9pICbhGcafz38oVesafqculENgakuEw/s1600/IMG_1670-2.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5486706319172198370" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7brWJSKwC0UGCTcgZ9-dxDNGCzOiGDiVMaq5k82xkCyEtns6G1HAjZP-XCdgAMFp97ki1XUK-ciA9ueA3gcvawkL-kLekcm6RT0wgmVeyciOQ9pICbhGcafz38oVesafqculENgakuEw/s400/IMG_1670-2.JPG" /></a><span style="color:#6600cc;"><br />Wok Charred Salmon<br /></span></div><div align="justify">This dish won the praises of 3 people, including myself. Behold its beauty. Taste it and you won't deny its reputation of an award winning dish. Pretty similar to how a steak is cooked, the exterior of the salmon was grilled till charred and yet the interior was practically untouched. I tasted a tinge of sweetness on the exterior and I suspect the presence of the artificial agent - sugar. The mashed potato made with soya butter was with garlic fragrance. Rather unique, I thought. The Chinese leeks with roasted pork fighted for some recognition. The leeks and roasted pork protrayed a strong belonging to the Chinese cuisine. The salmon enjoyed both the Western and Chinese's intrusion. </div><div align="justify"></div><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKW0fJwRKZLO9E6vCEodcgjjPMtF0CVk7cG-yrnvC1Osy-SiWo2lmqIgi9DzkZwlquxe8VTuAeUpuLC7kHZ8pmm5I6IKzkdEDBUa46XX_7k9eORWjME1HINaEI6amCbv-U9k_AQI71nbw/s1600/IMG_1674-1.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5486706309676258706" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKW0fJwRKZLO9E6vCEodcgjjPMtF0CVk7cG-yrnvC1Osy-SiWo2lmqIgi9DzkZwlquxe8VTuAeUpuLC7kHZ8pmm5I6IKzkdEDBUa46XX_7k9eORWjME1HINaEI6amCbv-U9k_AQI71nbw/s400/IMG_1674-1.JPG" /></a><br /><span style="color:#6600cc;">Dessert of the day - brownie with vanilla ice-cream and berries compote</span></div><p align="center"></p><div align="justify">At first, the waitress told us it was creme brulee when we were at the door and then it turned out to be brownie when another waiter took our order. We were fine with brownie. The friend having his steak has yet to finish and then his dessert was served without cue. I thought it wasn't so appropriate because the ice-cream was melting and it was like he was rushed to finish his main. </div><div align="justify"></div><div align="justify"><blockquote></blockquote>The celebrity chefs wave, just like the hallyu wave, is becoming more and more signficant with the mutiple inserts of food related shows to the golden hours tv schedule. Chef Daniel is always seen to be very fatherly and I'm pretty surprised with his interest towards fusion style. </div><div align="justify"><blockquote></blockquote>The dinner set we had comprised of 1 soup, 1 main and 1 dessert and it cost only $28 nett. I personally think the main alone was worth the money. The dessert could be better though. The lunch set menu is more alluring with the price of just $10.50 if I didn't remember wrongly. We ordered one special order, that is, wok charred salmon without leeks and the garlic but the waiter served the usual. The service staff should be better prepared with the serving procedures.<br /><br /><br /><em><span style="color:#000099;">Chef Daniel's Kitchen</span></em></div><div align="justify"><em><span style="color:#000099;">Illuma</span></em></div><div align="justify"><em><span style="color:#000099;">201 Victoria Street </span></em></div><div align="justify"><em><span style="color:#000099;">#07-02/03</span></em><br /></div><p align="left"><img class="centered" title="Presentation1 by FoodiesQueen, on Flickr" alt="post signature" src="http://farm4.static.flickr.com/3548/3811803256_d0c9ec8cf1_m.jpg" width="240" height="58" href="http://www.flickr.com/photos/39406615@N06/3811803256/" /></p>Anonymoushttp://www.blogger.com/profile/14572622610441868475noreply@blogger.com0tag:blogger.com,1999:blog-2023366171664092905.post-61548953858331253692010-04-14T21:54:00.004+08:002010-04-14T22:40:22.564+08:00354. Kki<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgovleHWnmgUeX5aCDyoKvUR6eRFrT6lCZpgLdQ7_0MdOLVj2OteSBrwI0K81kRZFMQU10deLt0N54sOuER2wvrDKIrpL4pguCI6k3ZuFcEPlWKr8Kn65FX7muETLtMLm5VW2lS4ZTTK6s/s1600/IMG_0180-1.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5459994671317925714" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgovleHWnmgUeX5aCDyoKvUR6eRFrT6lCZpgLdQ7_0MdOLVj2OteSBrwI0K81kRZFMQU10deLt0N54sOuER2wvrDKIrpL4pguCI6k3ZuFcEPlWKr8Kn65FX7muETLtMLm5VW2lS4ZTTK6s/s400/IMG_0180-1.JPG" /></a><br /><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguFHR_hv7l3fS8NquHwmWBvWTdU-QB3MIozA8mNyclvuTLNvzk51TjEYDdUqug5Ay-mOUGe3Og7dxuO6si5to-de8lHImIFZHYkKTA98lft-dkFJ4nc40l6pa63RymUgAajsxQ4auh1jc/s1600/2010-04-14.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 225px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5459994661478423794" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguFHR_hv7l3fS8NquHwmWBvWTdU-QB3MIozA8mNyclvuTLNvzk51TjEYDdUqug5Ay-mOUGe3Og7dxuO6si5to-de8lHImIFZHYkKTA98lft-dkFJ4nc40l6pa63RymUgAajsxQ4auh1jc/s400/2010-04-14.jpg" /></a> <span style="color:#6600cc;">Souffle, Mona, Antoinette <blockquote></blockquote><br /></span></div><div align="justify">I am not at any suburbs of Japan. The new Kki (pronunced as cake in Japanese) at Ann Siang Hill has drawn much attention to their cakes. The little drom store which is sharing the same space as Kki made the whole place looked so retro with the vintage toys and so many kinds of polariod cameras. And probably because of the cemented floor, the clean and neat furnishing gave the gush of relaxation the moment I walked in. <blockquote></blockquote></div><div align="justify"></div><div align="justify">The baker is a guy. The Husband who was previously from the manufacturing line turns to baking and the wife collects money from the bakes AND the other couple aka good friends working together under the same roof. What a nice environment! <blockquote></blockquote></div><div align="justify"></div><div align="justify">The cakes didn't look like the <em>die-die must try</em> kind but you would not say so once you have tried it. There were only 3 choices left to choose from when I reached there. Antoinette was the best among the three I have tasted. Wife said it was named after their best friend, Antoinette. White chocolate with mango puree embalmed in the middle of the cake. The exterior white chocolate had a texture akin to mousse that melts in your mouth. Mona with the banana infusion, tasted bitter. Souffle, on the other hand, lost to her two counterparts with strong identities. <blockquote></blockquote></div><div align="justify"></div><div align="justify"><em><span style="color:#000099;">Kki Sweets</span></em></div><div align="justify"><em><span style="color:#000099;">7 Ann Siang Hill</span></em></div><p align="justify"><img class="centered" title="Presentation1 by FoodiesQueen, on Flickr" alt="post signature" src="http://farm4.static.flickr.com/3548/3811803256_d0c9ec8cf1_m.jpg" width="240" height="58" href="http://www.flickr.com/photos/39406615@N06/3811803256/" /></p>Anonymoushttp://www.blogger.com/profile/14572622610441868475noreply@blogger.com6