PinkyPiggu

We all have our weaknesses for certain food. Mine is chicken wings, my friend's is wanton mee. When he heard that there is this stall called Soi 19 Thai Wanton Mee (十九街雲吞麵) located within an Ang Mo Kio coffeeshop selling noodles which is similar to the popular Sabx2 Pratunum Wanton Noodles in Bangkok, he wasted no time in jio-ing me to try it out together.

Operated by chef owner Mr Ng, a Singaporean who picked up the art of cooking wanton mee in Thailand, Soi 19 has already been satisfying local palates who miss the taste of Thai-style wanton noodles since two years ago. But it was only recently that the humble stall is thrown into the spotlight after a slew of media coverage. Since then, its queue is reputed to be unceasing from the moment the stall opens in the morning (7.30am), till it closes for the day in mid-afternoon (3pm).

It may seem like a good strategy to arrive at 7.30am to avoid any crowd, but another friend ended up still having to queue for 30 minutes as there were people who came even earlier and were ordering takeaways in huge quantity. So, when we went on a Saturday during peak lunch hour, I was not surprised to be greeted by the long line of waiting customers. Blessed much to have my friend who uncomplainingly stood for an hour to get our noodles while I 'chope' a table. (Thank you!!!)

After waiting for an hour, we felt that we should just get the biggest bowl-size of noodles available to kind of mitigate the amount of time wasted. "More worth it lah", as some people might reasoned.

Each bowl of Wanton Mee is priced at $3.50 (small), $4 (medium) and $5 (large). I feel the small portion is sufficient for a regular serving of noodles with char siew (roasted pork), blanched vegetables, fried wanton (dumpling) and dumpling soup, but if your appetite prefers to have more noodles and additional ingredients such as sliced Chinese sausages, medium or large portion would be the heartier way to go.

What differs the Thai-style wanton mee from our local version is the prominent lack of soy sauces and chilli drenching the noodles. Just lightly coated with pork lard, shallot oil and a bit of seasoning, the simplicity allowed the subtle eggy aroma of the noodles to take centerstage, and complemented its delightful springy texture exceedingly well.

To elevate the flavours further, I added in some condiments such as fish sauce, sugar and a generous shower of chilli flakes for some heat. Wah, the entire combination of savory, sweet and spicy became really power! There are also cut green chilli and crunchy lard croutons available which you can feel free to add into your bowl.

The accompanying slices of char siew was nowhere as tender, moist or thickly-cut as I would like it to be, but a bite into those succulent and meaty dumplings wrapped in silky smooth wanton skin had me forgetting the former's inadequacy in no time.

Another highlight was the crispy fried wanton. Its meat filling was well-marinated and tasty, and the inclusion of fragrant chopped onions within the dumpling itself came as hidden surprise. I wished I had taken a photo to show you, but sorry lah, couldn't stop myself in time before gobbling the delicious morsel down.

How does Soi 19 compare to Sabx2 Pratunum then? I can't answer this as I've not tried the latter, but my friend felt that the one in Bangkok is still better in terms of overall taste and most importantly, it does not leave a surfeit greasy afterfeel.

Putting aside the comparison and whether it's Thai-style or not, the wanton mee at Soi 19 is definitely better than the average bowl of noodles. But would we queue another hour for this? Hmm... probably not. However, just as taste is a subjective matter, so is the debatable question of whether the time spent is worth it. Why don't you give it a try and share your thoughts with me?

Soi 19 Thai Wanton Mee (十九街雲吞麵)
Address: Blk 151, Ang Mo Kio Avenue 5 Coffeeshop, Singapore 560151
Contact: +65 9613 3340
Facebook: https://www.facebook.com/pages/Soi-19-Thai-Wanton-Mee/511834992185973
Opening Hours: Thu-Sun 7.30am-3pm (check their facebook page for latest update)

Ramen lovers, rejoice! Ramen Keisuke Tonkotsu King has just opened its 6th ramen house in Singapore - MATSURI! The culinary creativeness of Chef Keisuke Takeda is seen once again in this latest concept after the success of his earlier outlets - Tonkotsu King (Orchid Hotel), Tori King (100AM), Four Seasons (Bugis Village), Gyoza King (Orchid Hotel) & Keisuke Dining (Suntec City). Those residing in the eastern part of our island would probably be the happiest because Matsuri is situated very near them in Parkway Parade shopping mall. Very far for me, but but but, I will travel anywhere (except climb mountain) for delicious food!

(Read: Ramen Keisuke Tonkotsu King Four Seasons! Now At Bugis Village, Singapore)

It's amazing how Chef Keisuke can be continuously churning out ingenious twists to what is considered to be a staple noodle dish in Japan. This time, he is inspired by the Matsuri, which are festival celebrations in Japan. I would say this talented man has captured its atmospheric elements successfully both in the restaurant decoration, as well as his 4 new ramen creations which strives to condense the 4 most visited and renowned festivals in Japan into corresponding gastronomic delights in a bowl.

We were greeted by welcoming shouts of "irasshaimase" and a vibrantly colored oversized Nebuta ornament which depicts historical and cultural figures in large-scale paper lanterns as we enter the 60-seater restaurant, and the Matsuri festive mood continues throughout the entire spacious dining space.

The open kitchen allowed us a glimpse into the preparation of our noodle bowl, and served to intensify our anticipation of the thematic ramen that will soon be served. It is not without good reason that I was really looking forward to it, especially when the tonkotsu (pork broth) is laboriously boiled for 10 hours to extract its maximum flavors and creamy goodness, and the noodles are designed to a specific texture and thickness to complement this broth.

Tonkotsu Ramen SANJYA

Tonkotsu Ramen YUKI MATSURI

As I mixed the trio of black, red and green colored spices well into the bowl of Tonkotsu Ramen SANJYA, I thought to myself, "this is gonna be spicy!". Indeed it was, but skewed more towards the peppery hot kind of spicy, rather than the usual fiery or numbing kind. The potency of this concoction will no doubt satisfy ramen enthusiasts who crave a peppery kick. Not so much for me, though I thought to have this idea arisen from the Sanjya Matsuri in Asakusa (which pays homage to the 3 founders of sensoji temple in Asasuka) was nothing short of brilliancy.

Inspired by the Yuki Matsuri in Hokkaido where magnificent snow and ice sculptures are constructed along the streets in the city, the Tonkotsu Ramen YUKI MATSURI is a blend of Sappaoro's tonkotsu miso broth with a flourish of cheese powder which reminds us of the fluffy Hokkaido winter snow. The combined flavors was uniquely rich upon first tasting, but soon proved to be a tad overwhelming and salty for my palate.

Tonkotsu Ramen NEBUTA

Tonkotsu Ramen AWAODORI

What I thought to be an ordinary-looking bowl of Tonkotsu Ramen NEBUTA turned out to be the best flavor among all I've tried. Inspiration for this ramen came from the Nebuta Matsuri in Aomori, which stages a parade of giant Nebuta lantern floats through the city's main streets. The layering of flavors from the initial savoriness of Tonkotsu pork bone broth to the ending notes of seafood sweetness from the Niboshi Iwashi (Japanese sardines which Aomori is known for) broth gave it a clean-tasting complexity that was simply astounding and downright enjoyable. I would personally recommend this because it's utterly slurpilicious!

Another favorite among our table was the Tonkotsu Ramen AWAODORI. The Awaodori festival in Tokushima is famous for being the largest dance festival in Japan and Tokushima-style ramen with its topping of pork sukiyaki already has a big following of supporters. Chef Keisuke added his own touches by topping his signature tonkotsu ramen with his secret recipe pork sukiyaki and a raw egg yolk, resulting in an addictive bowl that was lusciously full-bodied with an intense eggy aroma.

Nothing to be faulted of the noodles which were of a perfect springy doneness, but the accompanying pork charshu was rather lean and purposely cooked to retain a bit of bite. I would prefer it to have a more melt-in-the-mouth texture. The eggs which were beautifully executed with a runny yolk center got our thumbs-up and love.

Each bowl of the above 4 Matsuri Tonkotsu Ramen starts from $13.90 for a basic serving and goes up to $18.90 for the special with all the toppings. The Classic Tonkotsu Ramen ($11.90), as well as chicken-stock based Shoyu ($11.50) and Shio ($11.50) ramen are also available. Matsuri Meshi ($7 - charshu, fried egg & tobbiko roe on rice), Buta Meshi ($6.50, pork sukiyaki on rice) and Soboro Meshi ($5.50, minced chicken on rice) are also catered for those who need your intake of rice.

The side dishes are also not to be missed, especially the crispy fried Chicken Nanban ($9) served with egg tartar sauce and the highly delectable Gyoza ($3 for 3pcs / $6 for 6pcs) that bursts with juiciness as I sank my teeth into them. Yummy!

Chef Keisuke is undoubtedly innovative and the distinct characteristics he gave to each of his creative ramen certainly left an indelible impression. Little wonderment that we are drawn back again and again to his various outlets across Singapore for his delicious ramen. Now adding another one to our list ~ MATSURI!

Ramen Keisuke Tonkotsu King - MATSURI
Address: 80 Marine Parade Road, #B1-18A Parkway Parade, Singapore 449269
Contact: +65 6440 5548
Website: http://keisuke.sg/
Facebook: https://www.facebook.com/KeisukeTokyoSG
Opening Hours: Daily 11.30am-10pm

Remember those early school days when one of the most common essay topic was "What do you want to be when you grow up?". So I wrote about some politically acceptable professions, but secretly, what I really wanna be is a... tai tai (wealthy lady of leisure)! Come on, which girl wouldn't dream of spending days not slaving away at a workdesk, but indulging in luxury spas or lavish high teas? Fast forward to year 2014: I'm not a tai tai yet, but I imagined myself to be one when I escaped for a few hours from reality into a sumptuous English afternoon tea buffet experience at L'Espresso at Goodwood Park Hotel, Singapore.

Established since 1968, L'Espresso has earned a reputation as the destination for elegant teatime pursuits. Not just for tai tais of course, the hotel café has attracted numerous visitors who seek a relaxing time and enjoyment of dainty sandwiches, salads, savouries, pastries, desserts, chocolate fountain and traditional English scones.

Recently, the menu is updated with even more delightful nibbles while keeping the popular signatures like scones and finger sandwiches. What we can expect includes the new charcuterie selection featuring flavoursome cuts such as German Black Forest Ham and Rosette Salami, as well as Duck Rilette and Homemade Mushroom & Tomato Dip which are perfect with the freshly baked Focaccia and Ciabatta bread.

Caprice, Blue, Comte, Boursin, Brie Cheese are also lined up for you cheese lovers out there.

The English afternoon tea spread was nothing short of dazzling! I was seduced in maxing out the capacity of my tummy as I walked down L'Espresso's gastronomic aisle, and my hands did the needful duty of reaching out for those tempting mini Open-faced Sandwiches.

Poached Prawn with Pineapple & Avocado! Smoked Salmon with Beetroot Mousse & Caviar! Roast Beef with Cornichons! Foie Gras Terrine with Coated Pistachios & Cranberry Compote! Nicoise Tartletwith Tuna Tataki! Brie with Grape on Maple Crostini! These pretty creations were not only aesthetically pleasing, but deliciously satisfying too.

We were definitely spoilt for choice with so many well-loved favourites. The Honey Roasted Ham & Cheddar Cheese Croissant and Prawn & Egg Croissant were one of them, alongside with a delectable range of Finger Sandwiches with tantalizing fillings such as Smoked Pork Kasslerwith Melted Onions, Tuna Mayonnaise with Celery, Egg & Tomato with Swiss Bacon, Turkey Hamwith Dried Pear & Celery, Spicy Crabmeat Salad with Tobiko and Chicken Ham with Portobello Mushroom.

Not to be missed are the much-raved Scones! Freshly baked in the open-concept kitchen behind the buffet counter, these treats were warm and crumbly, sufficiently moist with an ideal density. There were blueberry and raspberry flavoured ones, but just the plain Scones with a simple pairing of Devonshire clotted cream and butter worked wonders for me. I wouldn't have asked for more.

The Hot Savouries include the slow-roasted Tomato Tart with Thyme Crumbled Feta and staples such as Beef Shephard's Pie and Lasagnette with Ratatouille. My friend love the deep-fried items - Mini Fish Goujons with Goma Dressing, Chicken Karaage and Squid & Cheese Croquette - so much that he helped himself to second helpings!

The Braised Kurobuta Pork with Hungarian Sweet Parika Brioche was a comforting dish that warmed my heart. The tender pork simmered in delish gravy has a rustic homecooked feel to it and I would gladly have gone for more servings of it had not my sweet tooth told me to keep some space for desserts, especially the.....

..... new Chocolate Corner! Dedicated to all things chocolate, highlights include a Chocolate Fountain with seasonal fruit skewers and marshmallows, a trio of Chocolate Mousse, Dulcey Chocolate Brownie, Chocolate Crunchy Hazelnut Dome as well as Assorted Pralines and Truffles.

Complete the L'Espresso English high tea experience with signature desserts such as Bread & Butter Pudding with Vanilla Sauce, Crème Brûlée, Silky Vanilla and Orange Panna Cotta, Chestnut Cherry Slice, Earl Grey Cake, Passionfruit Meringue Tartlet and Orange Chiboust Frangipan, but also look out for the new series of confectionery such as Tiramisu, Mango Yogurt Dream and Sago Gula Melaka.

It's a buffet, enjoy all you want! My friend and I certainly did!

Sitting at my indoor table with comfortable sofa seat, breathing in therapeutic view of the alfresco area and poolside through the floor-to-ceiling glass windows, pampering my tastebuds with the splendid treats, sharing catch-up time with my friend, enjoying the excellent service rendered by the servers, I really did feel like a tai tai during that lazy 2 hours (in fact we were really surrounded by lots of Japanese tai tais!). It was time and calories well-spent :)

The English Afternoon Tea Buffet is priced and available as follows. Reservations are highly advised.

$45 (adult) / $22.50 (child) with 2 servings of coffee or TWG tea
$65 (adult) with 2 servings of coffee or TWG tea and a glass of Laurent-Perrier champagne

Mon-Thu: 2pm - 5.30pm
Fri-Sun & Public Holidays: 12pm - 2.30pm (1st seating) / 3pm - 5.30pm (2nd seating)

Child price is for children 6 – 11 years of age. Prices are subject to 10% service charge and prevailing government taxes. Discounts are not applicable and not valid with other promotions or vouchers.

L'Espresso, Goodwood Park Hotel Singapore
Address: 22 Scotts Road, Singapore 228221
Contact: +65 6730 1743
Website: http://www.goodwoodparkhotel.com/dining-en.html
Facebook: https://www.facebook.com/GoodwoodParkHotel

I was at Two Wings, enjoying one of the best chicken wings in Singapore when my attention momentarily drifted to another stall located at corner of the same Salute coffeeshop at Bukit Merah. The signage says "Immanuel French Kitchen", and instantaneously brought to my mind Saveur which planted their roots from a humble stall setting too, serving up French cuisine at affordable prices. There was this tall lad diligently at work, he is none other than the chef owner himself, Immanuel Tee.

Young-looking as he may be, Immanuel, a graduate of SunRice GlobalChef Academy, is anything but a noob when it comes to cooking. His credentials is in fact, very impressive for someone his age. We're taking about a guy who took the position of Keystone's Head Chef at young age of 25, and before that, had various stints across reputable restaurants such as Guy Savoy, Le Bistrot du Sommelier, JAAN Par André and Restaurant André in Singapore, as well as Pastorale Restaurant, a 2-Michelin Star restaurant in Belgium. Wow!

You can see it in a good or bad way, I prefer to see the good.

After Keystone closed its shutter due to an exorbitant rent hike, Immanuel decided to set up stall in a coffeeshop after attempts of opening a restaurant could not materalize because of financial constraints. It has benefited us consumers in a way, as we are able to experience a certain level of French cuisine without breaking our wallets.

Immanuel's years of experience and mastering of essential cooking techniques are translated into dishes which we now see on the menu. He makes his own charcuterie, and brings us the enjoyable Duck Rilette ($8.60) and Chicken Liver Pate with Port Wine ($7.90), both served with bread.

French delicacies like the buttery sautéed Frog Legs ($12.60), as well as popular entrées such as Burgundy Escargots ($12.90) and Foie Gras ($16.50) can also be found here. The half dozen of snails were baked with tomato fondue and garlic herb butter, resulting in a rich cheesy combination which you just have to dip those pieces of bread into.

I especially like the pan-fried foie gras. Immanuel gave it a Japanese twist, coating the lightly-charred duck liver with black miso and served it with a light flavorful dashi broth and thin crunchy strands of 'noodles' made from daikon (white radish). One can imagine how exceeding great this dish might turned out if premium goose liver is used instead, but for the price which I'm paying, I'm not complaining. This foie gras dish has overall provided much satisfaction.

Moving on to the mains, I thought the signature Pork Belly ($16.90) was another promising dish. Friends who also tried it (we went back on several occasions) concurred that the slices of pork belly could do with more tenderness. Braised kakuni-style (another show of Japanese flair), its savory flavors was definitely strong and distinctive, and cleverly balanced out by a velvety bed of light potato foam. The accompanying onsen egg flowing with creamy yolk was lovely, and the duxelle mushrooms elicited quite a lot of love from us too.

French Duck Leg Confit ($15.90) was done in classic style, first cured then cooked in its own fat. The cut itself looked a tad small, but when served with mash potato and braised cabbage, it still made quite a substantial main. Skin could do with a little more crispiness, but meat was sufficiently tender with agreeable level of saltiness. On the whole, I would say it's competently-executed.

When I decided to order the Sous Vide Chicken Breast ($13.60), it was as a 'challenge' to Immanuel if the dish can win over a chicken breast non-lover like me. The moment my knife cut through the beautiful seared meat, its tender yet slightly bouncy texture immediately excited me. True enough, every bite matched the initial impression, though the seasoning can be bolder. The creamy barley risotto and earthly flavors of mushrooms were the most delectable accompaniments.

This chicken breast dish is definitely a winner! When I complimented Immanuel on it, he attributed it to the modern sous vide technique of cooking it in a 62 degrees water bath for 50 minutes which yielded the desirous texture, rather than any brilliancy of execution on his part. Such a humble person. I like!

Just as one's past does not determine one's future, for now we can't tell what greater opportunities Immanuel's current potential might unleashed him to. But we can see the talented chef is already off to a good start.

Immanuel French Kitchen
Address: Blk 119, Bukit Merah Lane 1, #01-40, Singapore 151119
Contact: +65 9297 3285
Facebook: https://www.facebook.com/immanuelfrenchkitchen
Opening Hours: Tue-Sun 12pm-2.30pm (lunch) & 6pm-9.30pm (dinner) / Closed on Mon

With 22 concepts of over 130 outlets in 21 major cities in Asia Pacific Region, United States and just about everywhere in Singapore, most of us would perhaps have dine in at least one of Crystal Jade's popular chain of restaurants at some point or another. The spotlight recently fell on Crystal Jade Korean Ginseng Chicken & BBQ Restaurant, as it celebrates their 10th anniversary with the relocation from level 4 of Takashimaya Shopping Centre to a prime location next to the basement atrium area, and an expanded line-up of home-styled Korean food.

Taking inspiration from the Hanok (Korean traditional houses), the restaurant uses wooden panels and tables along with leather-covered seats for a cool, contemporary yet cosy dining experience. I like the intimate booth seats which are ideal for smaller groups of 2-4 persons, while long tables or semi-private room will suit groups of a larger size.

It seems that the trend now for some Korean restaurants is to offer the traditional side dishes as a chargeable option, rather than providing it on compliments to diners. I have a Korean friend who felt very strongly about what he thought to be a misinterpretation of Korean culture, but well, let's just keep calm and enjoy the Banchan Set ($10 for 6 varieties) which Crystal Jade has to offer. At least it's still refillable.

Well-loved favourites such as Pan-fried Seafood with Scallion Pancake ($15), Braised Pork Knuckle ($22), Fresh Beef Short Rib Soup ($18) are still on the menu, and one of the items which I always order is the signature dish, Authentic Korean Ginseng Chicken Soup ($28, soup top-up $6).

The pot of goodness certainly looked enticing, and we quickly dug into the whole chicken as soon as we're done with food-porning it. Its tender meat yielded so easily to the gentle prod of our chopsticks, revealing a hearty assortment of glutinous rice, red dates and gingko nuts within. The slow-cooking process of over 4 hours has certainly allowed the wholesome essence of ginseng to permeate the entire dish, resulting in an aromatic, herbal flavor which was well-balanced and none at all too overpowering. It was still as good as how I remembered it, comforting, nourishing, definitely worth an ordering.

Stewed Top Grade Beef Short Rib ($29) was another dish most deserving of our love and tummy space. The wonderful result of using only prime Australian beef ribs and braising it for several hours was evident, as each chew unleashed its rich beefy flavors and allowed those lovely juiciness to caress our tongues. The sauce was more than luscious, such an enjoyable savoriness which begged for a bowl of white rice for company. Undoubtedly delicious! This is a must-try!

Top-grade fresh meats such as Prime Wagyu Beef ($49), Ox Tongue ($25), Marinated Beef Short Rib ($28) and Pork Collar ($22) are also available for Korean barbeque aficionados. No worries about smelling like barbeque yourself when leaving the restaurant because all dining tables have specially fitted grilling stations with vacuum capability on the side of the grills, taking most of the fumes away from under the table. (I met a friend for coffee after the meal, he didn't complain about any smoky stench hehee).

Among the new dishes is the Korean Imperial Hotpot with Assorted Vegetables ($39) with meat choices of chicken, beef or pork. Portion is generous for two to four persons, and I find its light milky broth with the natural sweetness of vegetables and subtle hint of spiciness actually rather enjoyable in a non-conformist way (we were expecting a more spicy kimchi with pork soup based broth). This is nonetheless a very healthy hotpot and makes for easy sharing across differing palates.

We added in some Korean Handmade Noodles ($3) towards the end of finishing our hotpot. Freshly handmade at the restaurant using eggs and high-grade Korean flour, the noodles has a delectable smooth and springy texture which was not compromised even after being simmered in the hotpot for a while.

Having the Double-boiled Snow Pear ($5) with "chuan bei" (fritillaria extracts) and dried longans for dessert was a brilliant choice. We choose to have it served chilled which was soothing and refreshing, particularly after our rather heavy meal.

The flavors for some dishes were not as robust when compared to some other Korean eateries, but overall, I still enjoyed my meal at Crystal Jade Korean Ginseng Chicken & BBQ Restaurant. Certainly suitable for friends gatherings and family dinners in the convenience of town.

Crystal Jade Korean Ginseng Chicken & BBQ Restaurant
Address: 391 Orchard Road, Takashimaya Shopping Centre #B2-36A, Singapore 238872
Contact: +65 6733 3229
Website: http://www.crystaljade.com/
Opening Hours: Daily 11am - 10pm

PinkyPiggu is feeling very excited... because in this post, I'm gonna share with you about ~ Moosehead Kitchen & Bar ~ one of the BEST places I've been to this year where I LOVE EVERY DISH that was served to us. SO DELICIOUS! It's such a pity that we only came to know about this indie gem recently, when it has already been opened over a year since July 2013. Well, better late than never. My friends and I were pretty sure this visit isn't going to be our last.

Moosehead's location along Telok Ayer Street (right across DT18 Telok Ayer mrt station) is definitely a convenient one and serves as a value-added gastronomic presence to the fringe of our central business district and Chinatown area.

The corner pre-war shophouse unit's narrow configuration might not be the most spacious, but each nook couldn't be more interesting with its quirky and eclectic furnishings. Have a look closely, many are preloved items cleverly given a new breath of life. Wardrobe doors now function as gargantuan wall mirrors, a flea-market wall rack holds wine glasses, and you might find yourself sitting at a table with vintage cast-iron sewing machine legs!

Another attention grabbing feature is the stunning graffiti-like mural, collaboratively hand painted by Moosehead's Chef Manel and Singaporean street artist, Samantha Lo (aka the sticker lady) after a chance meeting outside the restaurant. I say, talented people intuitively flocked together!

It's easy to elope into subversive mood of the entire space. So free-spirited and unpretentious.

The restaurant is owned and operated by Daniel Ballis, while Chef Manel Valero (formerly of FoodBar Dada) helms the kitchen. Both have traveled extensively, and the inspiration from their 'investigative wanderings' are apparent in Moosehead's non-mainstream cuisine which is most suitably described as having a global edge, free-style with a core Mediterranean flavor and influences from around the world, including Japanese and Southeast Asian cuisines.

Though the menu evolves regularly with innovative new creations, some of their popular dishes such as Asparagus with Leek, Chargrilled Sea Bass with Eggplant and Gula Melaka Frozen Foam have become the main-stayers. As we soon found out, the charcoal grill oven is Moosehead’s pièce de résistance, where smokey delights are being churned out.

Chef Manel's ingenious flair in producing combinations of flavor and texture that seem improvisational yet are finely balanced is gloriously displayed from the moment we commenced with a seemingly simple tapas-style starter of Bacon-wrapped Chargrilled Dates ($8).

As I bite into each tiny morsel, the robust burst of densely packed salty-sweetness with a touch of creaminess from the roast garlic aioli and crunchiness of pine nuts, was beyond describable excitement. The initial taste somewhat reminded me of bak kwa (barbequed sliced pork), yet layered with a soft complexity which had me hypnotically hooked. No doubt the pairing of each component was thoughtful and well-crafted as a whole. Highly enjoyable!

Another addictive starter which we can't keep our mouths away from was the Crispy Spiced Pigs' Ears ($16). Sounds exotic, but the familiarity of deep-fried golden brown crispiness and Indian accents of fragrant cumin and coriander (dhania) powder would have you nibbling on the more unusual crunchy cartilage in no time. This should be a staple bar food, my friend enjoyed it immensely with his beer!

The Chargrilled Asparagus ($14) is worth highlighting too, delightfully crunchy with hints of smokiness complemented by a subtlety-flavored garlic miso sauce and heightened with a release of aroma from the fried leeks. Grilled Avocado ($16) with ajoblaco (cold Spanish soup made of almonds, olive oil, bread & garlic), ikura (salmon roe), puffed quinoa and topped with shavings of frozen apple, was stunning on the palate as much as it was visually pleasing for the eyes.

Being a tomato and cheese lover, I would also recommend the Grilled Vine Tomatoes ($18) with bonito and balsamico, as well as the Burratina with Basil Oil ($21), both which goes well with a serving of warm Turkish Bread ($8) dressed in balsamico and olive oil.

If I have to vote for the most memorable dish of this meal, my choice would go to the Grilled Octopus ($35). Executed to moreish perfection, I was first wowed by the tentacled sea creature's faultless tender succulent texture, before being enveloped in its enjoyable saltiness which was nicely balanced out by the slightly tangy red pepper and lime sauce.

The handling of an octopus dish can be very challenging under less than skilful hands, but any worries of it being rubbery and chewy were soon cast into oblivion. Truly an excellent dish which you've have to experience yourself to fully understand its merits.

We moved on to the more substantial protein mains, superbly well-marinated Chicken Bulgogi ($18) grilled to tender deliciousness and served with a wasabi (horseradish) sauce which has a pleasant tame sharpness to it. I thought the chunks of chicken thigh was good, but the next two dishes were even better!

The Beef Onglet ($34) rested inconspicuously amid the garden of teriyaki mushrooms, sweet potato crisps and bonito flakes, but quickly shone with its delectable beefy flavors and ideal medium rare doneness with light charred edges.

Using only premium cut that is between the shoulder blade and loin of prized Iberian pigs, the Secreto Iberico ($28) impressed with its straightforwardness: supple meat, lip-smacking juiciness and ambrosial smokiness. The minimum seasoning of salt was just right to bring out the wondrous flavors of the pork's fats, rendering the dip of fresh tomato puree with wasabi a tad unnecessary. Though neatly presented in slices on a wooden board which made it easy for sharing, I secretly wished I can have it all to myself!

This is to live for!

Rounding up with desserts, we had Plum & Mixed Berries Tart ($14) with crème fraîche, as well as the Mexican-inspired Chilli Pineapple Ice Pop ($14). Topped with Asian elements of gula melaka (palm sugar) frozen foam, banana cream and sprinkling of chocolate shavings, the popsicle may not be much of a looker, but its refreshing citrusy taste won praises from everyone at the table. A totally brilliant combination which showcased the creativeness of Chef Manel!

"These days," says Chef Manel, "it's about casual dining with excellent, seasonal ingredients." The statement couldn't be better epitomized in all that we've tasted at Moosehead. I admire how he challenges standards and conventions, bringing us on a playful adventure ride of rustic versus stylized, traditional versus avant-garde, all which resonates spectacularly on our palates. Don't just take my word for it, you gonna try it for yourself :)

Moosehead Kitchen & Bar
Address: 110 Telok Ayer Street, Singapore 068579
Contact: +65 6636 8055
Website: http://www.mooseheadproject.com/
Facebook: https://www.facebook.com/MooseheadKitchenBar
Opening Hours: Mon-Fri 12pm-2.30pm, 6pm-10.30pm / Sat 6pm-10.30pm / Closed on Sunday

Appare's (天晴) main selling point is their udon and tempura, but what first attracted me to visit this Japanese restaurant at Novena Square 2 (Just above NS20 Novena mrt station) is their impossibly cute animal character sushi photos which I saw on Instagram! Well, I guess most of us are visual creatures and easily captivated by pretty things naturally. Food when it's enticingly presented will add to the enjoyment level of an overall dining experience to a certain extent. I'm happy to say that Appare has managed both presentation and taste aspects of their dishes rather well. Their tempura is especially delicious!

Shop layout of the shopping mall might be a bit of a labyrinth, but Appare is easily visible as we took the escalator up to level 2. Its entrance is flanked by a row of counter seats in front of the open kitchen, ideal for Me-time meals, quick hunger fixes or if you wanna catch the chefs in action.

We had the comfort of a booth seat, though being at an intimate corner meant that grabbing the attention of a service staff was rather challenging at times. Communicating our food orders to our server who is Japanese was less of a difficulty though he spoke minimum English. Well deserved a pat on his back for the patience and efficiency he displayed while answering our queries and acceding to our numerous small requests. ありがとう!

The menu showcases a good variety of Japanese favorites such as Sushi Rolls ($8-$10.50), Donburi ($12-$16.50), and of course their signature Udon ($10.50-$20.80) and Tempura ($11-$18).

Appare pride themselves on "cooking each single tempura with all their heart, ensuring that it's freshly fried, served piping hot right from the kitchen and arrives to customers at its best condition." I can believe that they have taken this 'mission' seriously, as our Assorted Vegetable Tempura ($11.50 for 6 pieces including pumpkin, green pepper, onion asparagus and sweet potato) was a plate of utter enjoyment.

Each tempura piece was delightfully crispy with a thin batter encasing fresh ingredients. The crispiness remained even after some time into our meal and no trace of stale oil smell or greasiness can be detected. Perfectly executed! It just need a dip into the sauce made from Kombu (Japanese kelp) stock to accentuate the delectable experience. I will come here just to eat the tempura alone.

We ordered California Roll Sushi ($10.50) to indulge in the usual pleasing medley of salmon, avocado, egg and mentaiko bursting in one satisfying mouthful. As for the Bear Inari Sushi ($8.50), admittedly it was more for cutesy novelty than anything else. The panda-face shaped Panda Roll Sushi ($8) would have a place on our table too, but it was already sold out when we went during dinner time.

Essentially vinegared sushi rice stuffed in sweet aburage tofu pouches, the bear inari sushi is given an adorable touch with chocolate as eyes outline, barley for ears and tiny round biscuits similar to Wang Wang Xiao Man Tou (旺旺小馒头) for nose. We can't bear to eat it, but still ate the bears eventually haha. The taste was endearing simple, evoking images of what a Japanese mum would pack into her kid's bento box.

We can't leave without trying their specialty, udon. The noodles are made from carefully-selected flour and paired with a variety of bases including Mentaiko Cream ($19.50), Carbonara ($18.50), Sesame Tantan ($14.80), Tomato Hot & Sour Soup ($14.80).

Served in huge over-sized bowl (I think I can wash my face in it!), food portion was thankfully manageable for one person with a normal appetite. The Beef Udon ($16) is complemented with a Japanese traditional style wafu dashi broth, clear yet flavorful. Though the noodles were not exactly awe-inducing, it was decidedly tasty with an enjoyable chewy texture.

Japanese-style curry always occupy a soft spot in my heart so Fried Prawn Curry Udon ($18.80) was a "no-need-to-think-lah" order. Mildly sweet with an aromatic blend of spices, the curry's slightly creamy consistency was just right. If only the fried prawn was served on the side, as the crispiness it should have was sadly lost in the curry broth. How? How? I'd probably request to have it plated separately or get more ala-carte order of tempura to go with the curry udon next time.

And those adorable panda roll sushi, watch out! I'd be back to eat you! 楽しみに!

Appare (天晴) Udon & Tempura Japanese Restaurant
Address: 10 Sinaran Drive, #02-65 Novena Square 2, Singapore 307506
Contact: +65 6397 6780
Website: http://appare.asia/
Facebook: https://www.facebook.com/appare.udon?ref=hl
Opening Hours: Daily 11am-10pm

Prices are subject to 10% service charge and 7% GST

The Cathay Restaurant (国泰) is one of the grand dames of Chinese cuisine in Singapore, but little did we know that it actually started out as a Western restaurant back in 1940, before making the identity switch in 1951. Its days of exotic cocktails, dance floor and resident band which would entertain every night with popular Chinese songstresses are long gone, but still stands strong today as a popular destination for dim sum and sumptuous ala carte dinner buffet of over 60 items!

Sporting a contemporary interior with a splash of nostalgic on the walls, I welcome the non-intimidating chicness and spaciousness of The Cathay restaurant's main dining hall. Not just for dinner gatherings, its ambience is also suitable for corporate lunches during the day, and the 6-course Executive Set Lunch ($28 per pax, min 2 to dine) serves this purpose ideally. Private rooms are available as well to add a touch of exclusiveness to the overall dining experience.

It would probably take the Ala Carte Dinner Buffet ($79 for 2 pax, min 4 to dine) to satisfy the superbly healthy appetite of PinkyPiggu, but I try to convince myself that going gentle on the tummy at times might not be a bad idea too.

One good dish to have is the You Mai Cai (油麦菜) ($18, small for 3-4 pax) which was very well stir-fried with preserved bean paste to an enjoyable level of salty savoriness and refreshing crisp. The Pan-fried Pork Chop with Chef’s Special Sauce ($18.00, small for 3-4 pax) was another worthy order for its well-marinated and juicy tender meat.

I would also recommend to give the chef's creations a try. Available only for a limited period of time, it features special dishes such as Steamed Scallop with Golden Mushroom in XO Sauce ($9.90 for 3pcs), as well as Baked Rice with Portuguese Sauce in Mini Golden Pumpkin ($14.80 per pax) for the month of August.

The rice item certainly left a thumbs up impression! Delectable grains of rice fried with mushrooms enveloped in a rich creamy Portuguese gravy and baked to warm soft perfection within a mini pumpkin. The slight hint of curry goes exceeding well with the sweetness of the pumpkin fruit. Love the overall combination of textures and flavors! To end the meal on a lighter note, Chilled Lemon Grass Jelly ($4.80 per pax) would be a good choice of dessert.

I did not get to try the dim sum, nor any of the signature barbequed meat or double-boiled tonic soup that The Cathay Restaurant have on their menu as well, but the few dishes that I had did give an inkling that their food, on the whole, should be of a reasonably good quality. This calls for a return visit, maybe?

The Cathay Restaurant (国泰)
Address: 2 Handy Road, #02-01 The Cathay, Singapore 229233
Contact: +65 6732 7888
Website: http://www.thecathayrestaurant.com.sg/#/home
Opening Hours: Mon-Sat 11.30am-3pm, 6pm-11pm / Sun & PH 10am-5pm, 6pm-11pm

Prices are subject to 10% service charge and 7% GST

With the launch of Orchard Gateway, yet another shopping mall at Somerset, we are more spoilt than ever with increasing retail and food options along Orchard Road. This is where Outback Steakhouse, the largest steakhouse chain in the world has chosen to open its second outlet in Singapore (finally!). The question at the back of our minds was "what took them so long?"

Since the opening of its Singapore's flagship store at Millenia Walk in year 2000, Outback Steakhouse has been noted for its American casual dining concept, serving up food in generous portions with prices remaining reasonably wallet-friendly. We all know a worthy deal when we see one, don't we :p

Best known for their signature steaks, Outback Steakhouse boasts a selection of Australian and USDA cuts marinated with a secret 17-spices seasoning blend and seared over a red-hot grill to seal in the flavors.

From the slow-roasted Prime Rib ($37.90/10oz, $39.90/12oz) which is hand-carved upon order and served with the classic au jus, to the premium Outback Special ($27.90/6oz, $29.90/8oz, $31.90/10oz), thick-cut New York Strip ($36.90/10oz), juicy Victoria's Fillet ($37.90/8oz) and well-marbled Ribeye ($37.90/10oz), the moolicious choice is ours to make.

All steak orders come with two sides, from an extensive list of nine that includes favorites like Corn on the Cob, Mashed Potatoes, Baked Potato, Aussie Fries, Rice Pilaf, Sweet Potato Fries, as well as the new Sweet Baked Potato topped with honey butter and cinnamon sugar.

While steak and other meat items make up a good portion of the menu, it also offers a variety of chicken, seafood, pasta dishes and appetizers,. I couldn't get my fingers off those corn tortilla chips and dunking it into the Spinach Artichoke Dip ($13.90), an addictive creamy blend of spinach, artichoke, Monterey Jack cheese and Parmesan cheese. Calories? What calories? I will sacrifice my waistline for this! Just eat!

Another appetizers to try would be the equally enjoyable Typhoon Bloom ($14.90), swirls and swirls of freshly-cut onions deep-fried to golden crispy goodness which totally swept me away from my diet plans. There's reason why those yummy Kookaburra Wings (Half $9.90, Full $14.90), tossed in a savory blend of secret spices and paired with blue cheese dressing, are worldwide bestsellers. If only mid-joints are used instead of drumlets, I would have given it more love points.

My advice would be to share those starters, because you would wanna keep some of your tummy space for steaks and other mains too. The Tilapia with Pure Lump Crab Meat ($27.90) is an all-new dish most deserving of praise, a thick fillet cut bursting with crab stuffing and mushrooms, perfectly cooked and crowned with generous lumps of crab meat. Zesty lemon butter Chablis sauce complemented the fish beautifully, making this a must-try dish for seafood fans out there.

Flame-grilled Baby Back Ribs (Half $19.90, Full $32.90) and the Alice Springs Chicken ($25.90) serves as wonderful meat alternatives if you're somehow not tempted by any of the steaks (how is that possible?). If you are caught in a situation where only variety can satisfy, the Combos is most ideal for you. Steak & Ribs? Ribs & Alice Springs Chicken? Sirloin & Grilled Shrimps? Take your pick!

Stuffed as we were, we cannot resist the surprisingly moist slice of Carrot Cake ($9.90) and woohoo, Chocolate Thunder from Down Under ($14.90)! An extravaganza of pecan brownie, vanilla ice cream, warm chocolate sauce, chocolate and whipped cream, it is a dessert not to be missed and marked a sweetest end to our meal.

Outback Steakhouse
Website: http://www.outback-sea.com/
Facebook: https://www.facebook.com/OutbackSG

Outlets
Orchard Gateway
Address: 277 Orchard Road, #04-01 Orchard Gateway, Singapore 238858
Contact: +65 6702 6842
Opening Hours: 11.30am - 10.30pm

Millenia Walk
Address: 9 Raffles Boulevard, #01-114 Millenia Walk, Singapore 039596
Contact: +65 6837 3242
Opening Hours: 11.30am - 10.30pm

Prices are subject to 10% service charge and prevailing 7% government tax.

There is something insanely sexy about Manhattan. From the moment we went beyond those mysterious black lacquer panels which flanked the entrance, the lush opulence of this swanky hotel bar at Regent Singapore time-traveled us back to 19th century's Golden Age of cocktails, fine drinking and gourmet bites. Reminiscent of glamorous old New York yet exuding an upscale contemporary feel. Dark. Intimate. Sexy.

Fitted with luxurious upholstered leather furniture, Manhattan serves as the perfect spot to congregate for an evening of chilling out in relaxed elegance. The classy interior no doubt reflects a taste most impeccable. Everything from the dramatic backdrop of 300 illuminated bottles in the main salon to the quiet sophistication of its 3 private rooms are so gorgeous!

It would be imperative to savor some of the 25 seasonally rotating cocktails specially crafted by Manhattan's Head Bartender Ricky Paiva, who honed his skills at some of the world's leading bars such as San Francisco's Rickhouse.

Themed around the rich history and flavors of Manhattan's various intriguing precincts such as SOHO, Spanish Harlem, Theatre District and Wall Street, standout concoctions include Box Office Smash ($23, Johnny Drum Private Stock Bourbon, Housemade Ginger-apple Syrup, Fresh Lemon & Organic Mint), Eighth Ward ($24, High West Campfire Whiskey, Sangue Morlacco, Cocchi Vermouth di Torino & Ferrand Dry Curacao), as well as a very pretty and delicate The Princess Cut ($23, G’Vine Floraison Gin, June Fleur de Vigne Liqueur, Housemade Hibiscus Syrup, Fresh Lemon, Rosewater & Champagne) which most ladies would probably like.

To complement the inspired beverages, Michigan-born Chef Nicholas Trosien serves up gourmet bar bites that reflect New York's melting pot of cultures.

Much effort can be seen clearly in these exquisite spin on classic American dishes, especially the Maine Lobster "Roll" ($26) featuring fresh Maine lobster wrapped around a refreshing crab salad, instead of a typical bun. The Shrimp Ceviche Tacos ($20), a combination of nicely chilled shrimps, mildly alcoholic Bloody Mary cocktail sauce, avocado and micro celery on crispy wanton, was just as delightful in every bite.

Its nondescript demeanor got me mistakening this as ordinary chips, but the House-made Kettle Chips ($12) are anything but that. Made with Idaho russet potatoes, each thinly sliced piece is perfectly fried to a shattering crisp and simply divine when dipped into the creamy decadent mix of foie gras and pan-fried onion.

I would also highly recommend the Rebellion Burgers ($20), mini power packs of Angus beef patty, tomato onion jam, artisan Nicasio cheese and butter lettuce sandwiched between soft paprika bun rioting with deliciousness.

And once I tasted Chef Nicholas's Street Style Hot Dogs ($15), all other versions which I had before just don't measure up anymore. Love the densely packed crunchy sausage bursting with juiciness as it succumbed to my bite, an utter enjoyment hugged by pillowy buns, teased with the sweetness of braised tomato onion, pickle relish, and intoxicatingly laced with Manhattan's Knickerbocker lager mustard. Superbly satisfying! You can say this doggie has hit all the right notes.

To finish the night-out on a sweet note is always a good idea, that's when the selection of The Big Apple Cheesecake ($10), a delicate rum-infused apple mousse on vanilla sable, Bourbon-infused Doughnuts ($10), PBJ Whoo-pie ($10) and Cappuccino Numero Uno ($12) became irresistable choices.

My only complain is that pricing tips towards the higher end, but the experience at Manhattan certainly topped many other hotel bars in Singapore. Absolutely a place worthy checking out if you wanna impress your date or business associates.

Manhattan, Regent Singapore
Address: 1 Cuscaden Road, 2nd Floor, Singapore 249715
Contact: +65 6720 8000
Website: http://www.regenthotels.com/en/Singapore/Cuisine/Manhattan
Opening Hours: Daily 5pm-1am / Violet Hour Mon-Fri 5pm-7pm

It seems that nowadays we do not have to try too hard to remember the dates of traditional festivals anymore, because the appearance of those festive treats itself will serve as the best reminder for impeding celebrations. Mooncakes are an quintessential part of the Mid-Autumn festival, which falls on September 8 this year, and the collection that BreadTalk has unveiled will certainly add a delectable sparkle to the occasion.

I'm quite fond of their exquisitely-designed mooncake boxes, which looked lovely in their elegant oriental-chic packaging adorned with gleaming motif inspired by rabbits and butterflies, timeless symbols of the Mid-Autumn season (the cherry blossom pink box is incredibly sweet-looking!). Each box comprise of an assortment of popular and new flavors. Baked or snowskin mooncakes for you?

This popular festival falls on the 15th day of the 8th month of the Chinese Lunar calendar and celebrates the moon and the abundance of harvest. People eat mooncakes to express their love for their family and their hope for a happy life. It is associated with the autumn equinox when the moon is supposed to appear at its roundest. The roundness of the moon symbolises family unity and harmony. - See more at: http://www.rdasia.com/mooncake-festival#sthash.zuZPkknx.dpuf

The repertoire of Baked Mooncakes features thin golden brown moist pastry encompassing a generous filling crafted with premium preservative-free natural white lotus. With the use of trehalose, a premium sweetening ingredient, it is also said to be less sweet compared to mooncakes which uses regular sugar.

Flavors include Lotus with Yolk Blend, Lotus with Melon Seeds, Lotus with Macadamia and Yolk Blend, Lotus with Macadamia, Lotus with Cranberries and Olive Kernel with Single Yolk.

I love the Snowskin Mooncakes as much as the baked ones, especially when it highly pleases with luscious Valrhona chocolate truffle in each mouthful.

Tantalising flavors include the alluring Coffee Bailey, Whiskey, fragrant and smooth Black Sesame, as well as a rich, velvety Double Chocolate. Though the variety keeps to the safe side and lack the bold exoticness one has come to expect nowadays, each mooncake flavor is very distinctive and texturally well-executed.

If the mooncakes are in front of you, just eat. I certainly did :)

Happy Mid-Autumn Festival!

The mooncakes are available in boxes of:

JOYOUS (8 snowskin mini-piece, $52.80)
INDULGENCE (4-piece, $52.80 for Lotus with yolk blend / $48.80 for Lotus with melon seeds)
PRESTIGE (4-piece, $58.80 for ‘Wu Ren’ + Olive Kernel with single yolk / $53.80 for Lotus with yolk blend + Lotus with Macadamia & yolk blend)
ROYAL (10-piece, $88.80)

BreadTalk In-Store Promotions

Early Bird Special 19 Jul – 19 Aug
15% discount for purchase of any box of Joyous
20% discount for purchase of any box of Prestige/Indulgence
30% discount for purchase of any 3 boxes of Prestige/Indulgence

20 Aug – 8 Sep
Purchase any 2 boxes of Prestige/Indulgence/Joyous at 20% discount

19 Jul – 31 Aug
UOB cardmembers enjoy 25% discount off Prestige/Indulgence + 1 box of Joyous

19 Jul – 31 Aug
Enjoy 30% off purchase of 2 boxes of Prestige or Indulgence with 14th Anniversary bounceback coupon

28 Aug – 8 Sep
Enjoy $10 off purchase of a box of Prestige (limited to 2 boxes per customer) with Lianhe Wanbao cut-out coupon.

All prices are inclusive of 7% GST

For more info, please visit www.breadtalk.com.sg

Babette at Parc Sovereign Hotel is the latest restro-bar addition to the hipster stretch of Tyrwhitt Road at Jalan Besar area where popular cafés Chye Seng Huat and Willowsill Pies resides. The 2nd brainchild (1st is Chillax Çafé at Serangoon Gardens) of radio 98.7FM DJ Darren Wee, it was not that totally surprising to have the man himself served us personally at our table. I was too shy to say hi :p

While its name brought to my mind Babette's Feast, an Academy-award winning film which celebrates the transcendent of cultures through food and seduces us vicariously into the sensuous pleasures of the gustatory, Babette restro-bar provided us with a bodily gratification through its menu made up of tapas, salads, pastas, mains of noodles and donburi (rice bowls), as well as desserts.

Though I was hoping for some of those mouth-watering dishes featured in the movie to be recreated in Babette restro-bar, the casual dining establishment's spotlight isn't on mirroring the gastronomic aspect but rather living the Babette spirit of preparing a meal sincerely from the heart with best possible ingredients.

How sincere? Well, for one, the range of sauces, from the yuzu veloute to the garlic miso cream, are freshly made in-house everyday.

My friend and I ordered more food than what two person usually would, succumbing to the list of delicious sounding creations which most of it are prepared using classic French techniques and illuminated with Japanese touches.

Starting with tapas, we tried to get used to the raw crunchiness of the Charred Cauliflower ($8), which tasted bitter and burnt rather than charred, but gave up after a repeated attempt. Deep-fried Chicken Wings ($9) was disappointingly pedestrian with hints of frozen meat being used. Though the 48-hour slow cooked roasted Pork Belly ($10) was sufficiently tender with a crackling skin, it wasn't memorable enough to warrant a recommendation from us.

But what was good, was really really really good. The signature Truffles Fries ($11) came whiffing with the enigmatic alluring scent of truffle oil and truffle salt, each shoestring fries wonderfully crisp and piping hot to bite. This rendition is certainly one of the better ones around.

We were also very much enamored by the Bacon Tempura ($10). A brilliant pairing of bacon thinly coated with tempura batter, carefully deep-fried to minimum greasiness and served with yuzu mayonnaise. It savoriness was utmost addictive, and would certainly put a lot of other run-of-the-mill bar grubs to shame. This is a must-order!

The mains were also a case of hit and miss. Each component of the Confit Salmon & Soba ($17) from over-cooked salmon, Japanese buckwheat noodles to slices of insipid egg roll was entirely forgettable.

On the extreme other hand, the Steak & Foie Gras Donburi ($28) has all the right boxes ticked. Well-marbled juicy grass-fed sirloin steak in perfect medium-rare doneness. Reasonably creamy duck liver. Good quality rice drizzled with their special homemade Babette sauce. Exquisitely presented for a rice bowl dish. At this price, it was unquestionably an affordable indulgence.

What had me moaning in pleasurable delight was the awesome Matcha Lava Cake ($12). The gush of flowing molten goodness at the gentle cut of the fork was a lovely sight to behold, eagerly inviting us to partake in all that the green tea infused white chocolate fondant has to give. The slight bitterness of green tea powder was nicely balanced with sweetness of white chocolate, the cake's soft moist texture waltzing with premium azuki red beans and creaminess of vanilla ice cream in the mouth, the hot and cold sensation as they glided together down the throat. It was amazing! Simply divine! I would hereby boldly declare the matcha lava cake to be my best dessert of the year (so far).

Will I return to Babette again? Just for the matcha lava cake, truffle fries and bacon tempura alone, YES I will.

Babette Restaurant & Bar
Address: 165 Tyrwhitt Road, #01-03 Parc Sovereign Hotel, Singapore 507569
Contact: +65 6341 7727
Facebook: https://www.facebook.com/BabetteSG
Opening Hours: Mon-Sun 11am-11pm

Prices stated are subject to 10% service charge and 7% GST.

First thing first! I wanna give a big THANK YOU to all my readers, media friends, fellow bloggers, friends and family who have been with me on this food blogging journey. Before you start wondering if this is gonna be the opening of my winning speech, I better clarify that, no, PinkyPiggu did not win in the nominated Best Food Blog category this year, but nevertheless a winner in every sense because the love and support you've showered on me is far greater than any title or trophy can contain. Still, I hope to win the award lah lol! Am I too greedy? Next year okie? Haha!

For list of winners, please check out: http://sgblogawards.omy.sg/

Seen in pictures taken at the awards ceremony below: Daniel (Daniel's Food Diary), Derrick (SG Food On Foot), Tony (Tony Johor Kaki) & Nat (Rubbish Eat Rubbish Grow)

Besides the excitement of the just concluded Singapore Blog Awards, I've another exciting news to share! It will be PinkyPiggu's 2nd Blog Anniversary on 5th September 2014! To celebrate this milestone, PinkyPiggu's own YouTube channel will launched on that very day!

For a sneak preview, here's a 1 minute trailer put together specially for you. Do tune in to YouTube on Friday 5th September 2014 for the full version and show your support once again by subscribing.

Thank you!!! XOXO!!!

If you're unable to view the embedded version, please follow this link:
http://www.youtube.com/watch?v=yKrkJwvpYV0

Why would I be caught by surprise that Kki ケーキ at 3pm+ on a Thursday afternoon during its opening day was crowded? The popular Japanese-theme patisserie well-known for its delectable cakes must have been missed exceeding much by their fans during their 8-month hiatus when they moved out of their former location at Ann Siang Hill. Well, now it's back! Right here at SOTA, School of the Arts (beside Cathay, nearest mrt Dhoby Ghaut). Happy happy!

The bright spacious space was bigger compared to before, and spots a clean contemporary look with accents of wood for a cozier touch. Besides having their good old 'neighbour', The Little Drom Store (which sells quirky knick knacks) sharing part of the premises, Kki has also incorporate a tiny retail area to showcase their newly launched home series of ceramics ware which are specially made in Japan by renowned ceramics-maker Kihara.

Though detailed recollection of my previous visit to Kki years back was vague (which is why this food blog also importantly serves as my food diary nowadays), memories of delighting in slices of edible heaven is certainly well-etched.

The cakes still look exquisitely pretty, and exude an air of mystery when names such as Onigiri ($9), Antoinette ($8.80) and Nao ($9.80) hardly betray the flavors it holds in their delicately-sized bodies.

We cut into the elegantly simple Nao ($9.80) to reveal a pistachio cream center and thin layer of raspberry jam beneath that lovely soft strawberry mousse. The flavors came harmoniously together without any flood of sweetness, very much a subtle beauty in contrast to the boldness of Onigiri ($9), a combination of basil milk chocolate with bitter orange puree which I find to be an acquired taste and not easy to appreciate.

Teardrop shaped Antoinette ($8.80, white chocolate mousse with mango) and Kinabaru ($8.80, coconut mousse with passion fruit crème), two creations representative of lighter fruity flavors would undoubtedly work better for me too.

My personal favourite is the Fromage Melon ($8.80). The smoothness of the fresh cream mousse was uplifted with a dose of refreshing rockmelon coulis, and given a crunchy nutty base for textural contrast. Utterly enjoyable in every mouthful. What's not to love about it?

Well, perhaps the slightly higher price point could be one. The cakes could even be deemed expensive considering its petite portion, but I would say the superb quality made it a tad more justifiable. We could do with a shorter waiting time too, but since it was the first day of operations with a few obviously needed tweaks as well as a cake-hungry crowd, we forgive you lah.

One very important tip: If you must takeaway your cake, do have it as soon as possible before it disintegrates into an unrecognizable mess in our humid weather. #notexaggerating #truestory

Have a cakelicious time at Kki! We certainly did :)

Kki ケーキ
Address: 1 Zubir Said Drive, #02-01 School of the Arts (SOTA), Singapore 227968
Contact: +65 6225 6650
Facebook: https://www.facebook.com/kki.sweets
Opening Hours: Daily 11.30am-8.30pm

The mention of Alkaff Mansion at Telok Blangah Hill never failed to conjure up lovely images of leisure outdoor brunches, romantic dinners and lavish weddings. Reality is, the charming two-storey heritage bungalow and its beautiful garden grounds has indeed seen many of such memorable occasions taking place. Built in 1918 and painstakingly restored a few years ago to its glorious splendor, Alkaff Mansion is undoubtedly one of the best destination dining and event venues in Singapore.

Thanks to my friend who drove me over for dinner, I was spared the 10 minutes walk uphill (in high heels) from the nearest bus stop. It can be considered a tad inaccessible without a car or taxi, but once you reached the beautiful premises of Alkaff Mansion, the lush greenery and serenity would probably have you forgetting this minor inconvenience in no time.

To do justice to the beautiful location, Alkaff Mansion has recently spruced up their Italian menu. Leading its culinary team is newly-appointed Executive Chef, Simone Depalmas, who hails from Sardinia in Italy and has 20 years of experience behind the apron. A strong proponent of quality fresh produce, he believes in making all his sauces from scratch and creating dishes that are inventive, while retaining the natural flavors of authentic Italian cuisine.

The use of quality fresh produce was certainly apparent in our antipasti of Fresh Octopus Carpaccio ($24) and Seafood Platter ($68 for 2pax). Though the delicate slivers of lightly-steamed octopus cannot be labelled as "carpaccio" in strictest sense, its natural sweetness enhanced with a light drizzle of tangy balsamic reduction was nonetheless enjoyable.

Resting equally refreshingly on our palates was the great-for-sharing platter of tuna tartare, plump tiger prawns, lobster chunks, sea bass carpaccio and octopus salad. These are two very delightfully starters which I'd recommend.

Chef Simone also brought us a taste of his hometown, a truly Sardinian Fregola with Assorted Seafood ($28). The mini pasta spheres steeped in medley of clams, prawns, squid scallops and tomato-based sauce was certainly a pretty sight to behold and had a most appetizingly taste to match.

The Porcini Mushroom Risotto ($28) was another major love of the evening. Using Superfino Acquerello grain which yielded a perfectly al dente texture even after well-absorbing the cooking broth, its lip-smacking creaminess and robustness of truffle-accentuated mushroomy flavors was a heady indulgence in every mouthful. This is a must-order!

The main dishes made quite an entrance with the delicate tasting Oven Baked Sea Bass In Salt ($48/600g, $56/700g, $64/800g), theatrically flambéed before being skilfully deboned and portioned at our table.

Slow Cooked Sardinian Style Suckling Pig with Roasted Potatoes ($46) was another highlight! Its skin was so crackling crisp and meat so moist and tender. We later learnt that the pork was roasted for several hours at a precise 70°C to ensure that desirous texture is obtained. No wonder! Even though the pork was paired with homemade mixed berry compote to cut though the richness, I thought it was fine enough on its own. Certainly a tasty suckling pig we had here!

I would love to try the signature Alkaff Mansion Tiramisu ($14) but Fresh Mint Vanilla Panna Cotta ($14) made a surprisingly nice end to dinner too. An interesting twist to the classic Italian dessert with the addition of mint, it was lusciously soft, wobbly and thoroughly enjoyable.

Pampering ourselves with Weekend Brunch or Sunday Prosecco Brunch that features a buffet spread of free flow Prosecco and seasonal oysters sounds like something we should do soon. Delectable food, attentive service, colonial architectural charm, Alkaff Mansion definitely has all that alluring factors to draw us back.

Alkaff Mansion
Address: 10 Telok Blangah Green, Singapore 109178
Contact: +65 6510 3068
Website: http://www.alkaff.com.sg/
Facebook: https://www.facebook.com/AlkaffMansion

Opening Hours
Lunch: Mon-Fri 11.30am-2.30pm
Dinner: Mon-Sun 6pm-10.30pm
Afternoon Tea: Mon-Sat 11.30am-3.30pm
Weekend Terrace Brunch: Sat, Sun & PH 10am-3.30pm
Sunday Prosecco Brunch: Sun & PH 11.30am-3.30pm
Bar 1918: Mon-Sat 11.30am-2.30pm / Mon-Sun 6pm till late

Since the opening of its first Chiba outlet in year 2005, Chabuton has seen rapid expansion growth to the current 9 shops in Japan and 14 shops in Thailand! Wow! Is it popular? Definitely yes! Is it delicious? Well, now with the opening of its first Singapore outlet at 313 Somerset (so convenient!), local ramen aficionados have no reason not to visit the noodle joint and judge for themselves. Tonkotsu ramen, here we come!

Boasting recipes by Mr. Yasuji Morizumi who is named "King of Ramen" from TV Champion (TV Tokyo Station) and is the first ramen chef to achieve a Michelin star for his restaurant in Hong Kong, expectations for Chabuton naturally ran high.

All ingredients used are either imported from Japan or are sourced/produced by specially appointed companies by the Japanese headquarter team.

A ramen bowl at Chabuton is reasonably affordable, with a junior portion of their signature Tonkotsu Ramen starting at just $8.30, and goes up to $15.90 for an "upsize" bowl which has extra slices of char siew for the hearty appetites. It was still not enough for us. Everyone at our table opted for the special add-ons of Soft Boiled Egg& Buta Kakuni ($3) too! #truefoodies

If the doneness of my egg and braised pork belly can be customized, I would prefer the former to have a runnier yolk and latter to have a more tender bite. Fortunately the noodles (soft to hard), as well as the pork bone broth's oil and saltiness level (low to high) can be adjusted to our personal liking. What's "normal" for each component suited me just fine.

The texture of my noodles was springy and good, but its alkaline aftertaste knocked down the enjoyment by a few levels. Perhaps the lighter salt-favored broth of my bowl of Shio Ramen ($8.30 to $15.40) was a poor companion, and the heavier-flavored Miso Ramen ($8.60 to $15.90), spicy Kara Kara Miso Ramen ($13.40) or Japanese soy-sauce Shoyu Ramen ($8.30 to $15.40) would have done a better job of masking the undesirous taste.

Those who prefer a lighter handling for their tonkotsu would appreciate that the pork bone broth at Chabuton is not as intensely rich and creamy compared to other popular ramen houses in Singapore, but still adequately flavorful. Can easily slurp to the last drop without feeling jerlat.

Perennial consort to ramen, deep-fried Hitokuchi Gyoza ($5) came with too thick skin and scrawny body to win any favor from us. We wish to see more plump-up dumplings for the soupy variant Soup Gyoza ($5) too. Other side dishes include Chicken Tatsuta Age/Fried Chicken ($5), Ika Karaage/Fried Squid ($5), Kaki Fry/Fried Oyster ($6) and Potato Korokke/Fried Potato Cakes ($2).

For a change from the usual, Shoyu Zaru Ramen ($10.50 to $11.90) of thin-style cold ramen dipped in warm Japanese soy sauce soup or Char Siew Don ($4) of braised pork over white rice would make decent alternatives.

Chabuton is also known for their specialty ramen offerings such as Tom Yam Ramen, Tomato Soup Ramen, as well as European-style Consomme Ramen with bacon and zucchini which they have launched over the years in their various outlets! We hope to see some unique localized creations for our Singapore branch soon too! I'd be back then :)

Chabuton
Address: 313 Somerset, 313 Orchard Road #B2-01, Singapore 238895
Contact: +65 6636 8335
Facebook: https://www.facebook.com/chabutonsg
Opening Hours: Daily 11.30am to 10pm

It's PinkyPiggu 2nd Blog Anniversary! Sounds a tad cliché to say time flies since I first shared my dining experience on this platform, but until I find a way to word it better, please bear with me lol! To commemorate the occasion, I've decided to launch PinkyPiggu's YouTube channel on this day! You can say this is another milestone on PinkyPiggu's journey of Experiencelism and Experimentalism! Woohoo!

I toyed with the idea of doing videos for quite awhile, but it's not something I can just go ahead and do alone (unlike blogging). At the very least, I need a cameraman lah lol! For this reason, I'm very glad to have fellow blogger The Silver Chef helping to immortalize the many delicious and candid moments. Thank you very much, Ian!

No need to guess too hard what my YouTube channel will focus on..... FOOD of course! What we hope to feature are our favorite food places, cooking demonstrations, behind the kitchen happenings, interviews with chefs/owners, and also to invite fellow bloggers/foodies to bring us on their makan adventures. If you've any exciting ideas which you wish to see materializing in PinkyPiggu's videos, please share them with me :)

Some of you would already have caught the 1-minute teaser which was shared on my earlier blog post and facebook page. My very first video guest is none other than Chef Peter Neo of Pietro Ristorante! You would find Chef Peter a rather familiar face, as he does appear regularly on local TV shows, and is widely sought after for food demonstrations, interviews for events and radio programme, certainly a well established name in our Singapore culinary scene.

My quest for the best aglio olio lead me back once again to Chef Peter's restaurant, where he personally demonstrated the preparation process to us. Though aglio olio may be a simple Italian dish comprising of pasta, garlic, olive oil, parsley, with the addition of spicy chilli padi for a local touch (classic Italian recipes calls for dried red chilli flakes), it could be one of the hardest dish to execute unless one has mastered the perfect control of fire and timing. Yes, it's all about technique. Almost.

I've also learned that there is no shortcut to cooking, no matter how simple the steps may seem to be. Aglio olio is not something which can be mass-cooked in a big wok like fried bee hoon, it has to be cooked in smaller portions just sufficient for 1 or 2 person, else it would just fall short of the divinely garlicky flavor and al denta pasta texture which a good plate of aglio olio should possess.

The Best Aglio Olio? Besides the technique aspect, it would be one with lots of love added. Which is why we did this cooking demonstration and shared the recipe with you. The aglio olio which you've specially cooked for your loved ones will always be the best!

It was really fun doing the video! Our production may not be the most polished for now, but I'm sure we'd get better as we go along. Keep those comments on ways we can improve coming, and please support by subscribe to PinkyPiggu YouTube channel: http://www.youtube.com/user/PinkyPigguFoodBlog

Till the next time, bye! :D

If you're unable to view the embedded version, please follow this link:
http://youtu.be/wfTjO_xyf-Y

{Recipe}

SPAGHETTI AGLIO OLIO
-------------------------------------------

Ingredients(serves 1-2pax)

150g to 200g Spaghetti
4 Big Prawns
3 Cloves Garlic (thinly sliced)
2 Chilli Padi (sliced)
Fresh Parsley (chopped)
2 Tablespoon Extra Virgin Olive Oil
Salt

Method

Add salt and oil to a large pot of boiling water, cook spaghetti for about 8 minutes till al dente. Drain, set aside.
Heat extra virgin olive oil in a pan, add garlic and chilli padi, sauté for 1 minute till browned and fragrant.
Add prawns and water, bring to boil, simmer for 2 minutes.
Add cooked spaghetti, toss well, simmer till liquid is reduced.
Add parsley, season with salt.
Remove from heat, drizzle with extra virgin olive oil, combine well. Serve and enjoy!

"Let them eat cake!" Did the last queen of France Marie-Antoinette really uttered that infamous quip? While it will always remain questionable, I know for sure that just cakes alone isn't enough for me. Happy that Sugar DaddyPang Kok Keong not only has tantalizing treats to satisfy the sweet tooth, he also recently introduced an entirely new and complete menu of classic French savory dishes, available for our enjoyment at all his three Antoinette Restaurant at Penhas Road, Mandarin Gallery and Palais Renaissance! Savory or sweet, Antoinette has it all! Let us eat and eat and eat!

It was this reason that brought me to Antoinette's Penhas Road flagship store. No doubt named after Marie-Antoinette and inspired by the style and private ambience of her favorite hideaway chateau, the Petit Trianon in the gardens of Versailles, the restaurant is so gorgeously bedecked in pink and gold-trimmed finery, evocative of the extravagance charm of the 18th century aristocracy yet understated and steeped in French elegance. The stage is definitely set for a queenly dining experience!

Chef Pang may be known as the "Sugar Daddy" for his meticulously crafted pastries, his first culinary training was actually in the savory. How he works with savories is modeled on how he work with sweets, applying greater precision and consistency to French classics dishes that has stood the test of time.

"I'm not about being trendy or hipster,"explains Chef Pang. "It's about a level of comfort, a connection, a continuity, with the past.

One of the dishes which exemplifies timeless comfort is the Poached Egg with Red Wine Sauce ($17.50). A combination of perfectly poached egg, sautéed mushrooms and smoked pork belly braised in red wine sauce, it was a hearty indulgence in every mouthful, and the accompanying toasted Levain bread was screaming to be dipped into the bowl of comforting goodness.

French Toast with Ham and Cheese ($14) is another all-time favorite, with Swiss Gruyère cheese cream and Paris ham sandwiched by the lovely eggy fluffiness of Brioche bread. The velvety smooth Chantilly cream and drizzle of maple syrup made the interplay of savoriness and sweetness simply irresistible.

Besides these two of the many items from the All Day Breakfast selection, the brand new savory menu also boasts a mind-bobbling variety of French Thick Pancakes, Crepes, Sandwiches, Starters, Pastas and Main Courses, all reasonably priced between $12 to $36.

A good choice of starter was our Summer Salad ($16.50) of quinoa, rocket leaves, compressed watermelon, roasted butternut squash, pumpkin seeds, sour dough chips and feta cheese, which looked utterly enchanting in its array of colors and wearing such a refreshing dressing of sherry vinaigrette that even the carnivore in me couldn't deny its beauty and taste.

But still, the addition of meat: thickly-cut slices of roasted duck breast, is very much welcomed in The Grand Garden of Antoinette ($30). Topped with a poached egg whose yolk flowed like a gentle stream of sunshine onto the blossoming bed of pickled pears, roasted asparagus, baby carrots, beets, sweet potatoes, cresses, mixed greens, sunflower seeds, cherry tomatoes, button mushrooms, lotus root chips, lavosh crackers and edible flowers in caramel orange dressing, it was altogether delightful and can be quite a substantial meal in itself for dainty appetites.

The Black Angus Ribeye Minute Steak ($36) complemented with a lip-smacking shallot red wine sauce was enjoyable as well, even though my preference is to have its outer a little bit more on the char side.

For pasta, we love the Shrimp Capellini ($26)! Coated with crustacean oil that immediately arrested our senses with its wonderful intensity of flavor, each mouthful of pasta, fresh sea shrimps and crunchy Sakura ebi burst superbly of an experience most gratifying.

Besides the savories, a foursome of plated desserts are introduced to Antoinette's menu for the first time: Warm Chocolate Cake ($16), Baked Alaska ($25), The Queen's Vacherin ($25) and Strawberry Baba ($18). You definitely have to save some tummy space for these.

We were enthralled by the Baked Alaska ($25) which made the most theatrical entrance as Grand Marnier liquor is poured over, encasing the dessert in neon blue flames. The luscious vanilla ice cream with griotte cherries cooked in kirsch, orange confit and almond nougatine, enveloped in a torched blackcurrant meringue was not only fun to watch, it was even better to eat. A totally brilliant medley of textures!

Much like Marie-Antoinette's famed towering bouffant hairdo, The Queen's Vacherin ($25) is crowned with wires of gravity-defying spunned sugar! Quintessentially rose petal meringue filled with zesty yuzu cream, vanilla ice cream and Chantilly cream, with lychees and strawberries adding a fruity touch, the layers of sweetness came across as a tad saccharine for my aging palate. But IMHO, this is an elaborate masterpiece which undeniably scores full mark for aesthetics.

If you like a strong taste of alcohol, the classic French Strawberry Baba ($18) could be the ultimate dessert for you. Baked sponge cake is soaked in citrus vanilla syrup and perfumed with a generous dose of dark aged rum and served with kirsch macerated strawberries. I'm a teetotaler in most cases but couldn't resist trying a spoonful or two. My advice: The rum can be overwhelmingly heady so take the cake with caution, but thankfully, there is the sweetness of strawberry coulis and Chantilly cream to provide balance to the overall taste.

Our desserts were uniquely paired with sencha flavored Oriental Beauty ($10/pot) Chinese tea with organic rose petals, calendula marigold flower and a hint of mint, as well as the invigorating Iced Yuzu, Mango and Passion Fruit Green Tea ($12.50/pot), both of which had me adoring each sipping moment. "I feel that the clean, light profile of Chinese tea goes well with desserts, especially pastry," says Chef Pang, "while the iced teas are visually appealing and reminds me of a garden picnic!" PinkyPiggu totally concur! And Antoinette is where I'd be back to feast to my heart's desire again!

Antoinette
Website: http://antoinette.com.sg/
Facebook: https://www.facebook.com/Antoinette.sg

Branches
Penhas Road
Address: 30 Penhas Road (off Lavender Street), Singapore 208188
Contact: +65 6293 3121
Opening Hours: Mon-Thu 11am-10pm / Fri & Eve of PH 11am-11pm / Sat 10am-11pm / Sun & PH 10am-10pm

Mandarin Gallery
Address: 333A Orchard Road, Mandarin Gallery, #02-33/34, Singapore 238897
Contact: +65 6836 9527
Opening Hours: Daily 11am to 10pm

Palais Renaissance
Address: 390 Orchard Road, Palais Renaissance, B1-08/09/10C, Singapore 238871
Contact: +65 6735 6392
Opening Hours: Daily 11am to 10pm

The first thing I heard about Song Kee Fishball Noodles 松记鱼丸面 is not their fishballs nor noodles, but their highly raved handmade fish dumplings (which is more commonly called "hee keow" in dialect). How ironic! Why huh? I'm not a cat so worries of being killed by curiosity has no effect on me. I just have to make a trip to their outlet at Upper Serangoon Road to find out!

The second thing I heard about Song Kee is the perpetual crowd which packs the eatery from the moment it opens on each business day, which corresponds to quite a lengthy waiting time (30 minutes to an hour is the norm) before anyone gets to enjoy a bowl of the popular fishball noodles.

But hei hei, my friend and I waited for only 15 minutes when we visited close to midnight on a Sunday. Oh yes, we Singaporeans can eat at any time of the day or night :p

Prices for the Fishball Noodles starts at $4 for a small bowl, and goes from $5, $6 & above for a big bowl. Fishball Soup can be had for $4, $5, $6 & above, and Mixed Soup (fishball and hee keow) are at $6 & above.

Song Kee's specialty of handmade fishballs certainly did not disappoint, each imperfectly-shaped sphere was perfectly fresh, firm with a lovely bouncy bite, but I have to agree with my friend that the hee keow is no doubt the triumphant element here.

Utterly delightful with chewy skin bursting of savory minced pork center, it boasts of a slimy mouthfeel which was totally unlike any other commercially produced generic dry versions I had elsewhere.

So delicious, we simply had to have an additional order of just the hee keow and fishballs mixed soup.

My preferred choice of noodles, dry mee pok, was a tad starchy in texture for my liking, but turned out to be still palatable after a toss in the sinfully divine concoction of lard, chilli and aromatic shallot oil.

Though the entire noodle bowl got progressively greasy and rested heavily on the tummy, it's still one of the better fishball noodles I had locally, and made a very memorable supper that night.

Song Kee Fishball Noodles 松记鱼丸面
Address: 532 Upper Serangoon Road, Singapore 534547
Opening Hours: 7pm-1am / Closed on Wednesdays

I've been too caught up with work and food tastings in the last few months that my love for cooking has taken a backseat. But recently, the #domesticgoddesswannabe bug strikes again! Couldn't be more than happy to do some cooking at my friend's house, because... I can make a fun mess of cutting, chopping, frying without any need to wash up after! Haha! Just kidding! Really grateful to have friends who indulge me in my experimentalism streak and ate up whatever I cooked that evening, which was a 5-course meal comprising of:-

Canapé - Olive Crackers with Cream Cheese
Salad - Mesclun with Feta Cheese
Starter - Sautéed Mushrooms with Truffle Oil
Pasta - Prawn Aglio Olio
Main - Stewed Pork Belly

Here's sharing the recipes with you!

OLIVE CRACKERS WITH CREAM CHEESE

-----------------------------------------------------------------------
All of my favorite ingredients in one tiny mouthful!

Ingredients

Olive Crackers (I like Gran Pavesi but you can use any other crackers you fancy)
Cream Cheese
Italian Basil
Cherry Tomatoes

Method

Spread appropriate amount of cream cheese on olive crackers.
Top with basil and cherry tomato.

MESCLUN SALAD WITH FETA CHEESE

------------------------------------------------------------------

A simple salad recipe that is real easy to put together. Even noobs can do it!

Ingredients

Mesclun Mix
Cherry Tomatoes
Feta Cheese (break into small crumbles)
Mixed Nuts & Raisins

Dressing

3 Parts Extra Virgin Olive Oil
1 Part Balsamic Vinegar
Salt & Pepper

Method

Combine all the ingredients in a large bowl.
Drizzle dressing over salad and toss well.

SAUTÉED MUSHROOMS WITH TRUFFLE OIL

---------------------------------------------------------------------------
A combination of portobello mushrooms with garlic and parsley, perfumed with a slight drizzle of truffle oil. My advice: Don't be too generous with the truffle oil like we did, less is definitely more.

Ingredients

Portobello Mushrooms (sliced)
Fresh Garlic Clove (chopped finely)
Extra Virgin Olive Oil
Parsley (chopped)
Truffle Oil
White Wine or Water
Salt & Pepper

Method

Heat pan with extra virgin olive oil.
Add garlic, saute till aroma comes out.
Add mushrooms and white wine/water, saute till cooked.
Season with salt and pepper.
Stir in parsley.
Take off heat, drizzle a few drops of truffle oil and toss well.

PRAWN AGLIO OLIO

--------------------------------------
A recipe which I've picked up recently from Chef Peter Neo at his Pietro restaurant. This has to be cooked in smaller portions just sufficient for 1 or 2 person, else it would just fall short of the divinely garlicky flavor and al denta pasta texture which a good plate of aglio olio should possess. Watch the cooking demonstration video here: http://www.pinkypiggu.com/2014/09/video-blog-pinkypiggus-2nd-blog.html

Ingredients

150g to 200g Spaghetti
4 Big Prawns
3 Cloves Garlic (thinly sliced)
2 Chilli Padi (sliced)
Fresh Parsley (chopped)
2 Tablespoon Extra Virgin Olive Oil
Salt

Method

Add salt and oil to a large pot of boiling water, cook spaghetti for about 8 minutes till al dente. Drain, set aside.
Heat extra virgin olive oil in a pan, add garlic and chilli padi, sauté for 1 minute till browned and fragrant.
Add prawns and water, bring to boil, simmer for 2 minutes.
Add cooked spaghetti, toss well, simmer till liquid is reduced.
Season with salt, add parsley.
Remove from heat, drizzle with extra virgin olive oil, combine well.

STEWED PORK BELLY

----------------------------------------
Unlike the Chinese-style renditions where lots of seasonings like dark soy sauce and sesame oil are added, this version finds flavor from the natural sweetness of vegetables and fruits. Can be served with baguette or any bread of your choice.

Ingredients

300g to 400g Pork Belly (cut into 1cm thick slices)
2 Streaky Bacon (small slices)
1 Big Yellow Onion (diced)
1 Australian Leek (diced)
1 Celery (diced)
1 Carrot (diced)
2 Green Apples (sliced)
Parsley (for garnishing)
Half can Kirin Beer
500ml Campbell Chicken Stock
1 Tablespoon Salted Butter
Salt & Pepper

Method

In cooking pot, saute bacon till fats are released (no need to add cooking oil).
Add butter till melt.
Add onion and leek, saute in medium heat for about 2 minutes till translucent.
Add celery, carrot and apple, cook for 5 minutes.
Add beer, reduced mixture for 5 minutes.
In a separate pan, pan-fried the pork belly till outer is brown, season with salt and pepper, transfer to cooking pot.
Add enough chicken stock to cover the mixture, bring to full boil then reduce to medium heat.
Stir every 30 minutes and skim off any oil.
Cooked for 3 hours till sauce is thicken, add salt and pepper to taste.

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Ramen Keisuke Tonkotsu King - MATSURI Opens At Parkway Parade! One Of The Best Ramen In Singapore That Is Worth Travelling The Distance For

English Afternoon Tea Buffet At L'Espresso, Goodwood Park Hotel Singapore

Immanuel French Kitchen @ Bukit Merah ~ Enjoy French Food In A Coffeeshop!

Crystal Jade Korean Ginseng Chicken & BBQ Restaurant Moves To Takashimaya Basement ~ New Location! New Dishes!

Moosehead Kitchen & Bar @ Telok Ayer Street ~ Pulsating With Edgy Vibes & Delicious Food!

Appare (天晴) Udon & Tempura Japanese Restaurant ~ The Place To Go For Instagram-Lovely & Delicious Food

The Cathay Restaurant (国泰) ~ Serving Up Chinese Cuisine At Handy Road (Near Dhoby Ghaut)

Outback Steakhouse Opens At Orchard Gateway! Steaks, Ribs & More!

Manhattan ~ Swanky Hotel Bar At Regent Singapore

BreadTalk's Mooncake Collection 2014 ~ Dance To A Dazzling Mid-Autumn

Babette ~ A French-Japanese Restaurant & Bar At Parc Sovereign Hotel, Singapore. BEST Matcha Lava Cake Ever!

Singapore Blog Awards 2014 ~The Announcement Of Winners + Sneak Preview of PinkyPiggu's YouTube Channel!

Kki ケーキReopens AT SOTA! Now You Know Where to Go For Some Of The Best Cakes In Singapore!

Alkaff Mansion At Telok Blangah Hill Introduces New Italian Menu

Chabuton @ 313 Somerset ~ Prestigious Ramen Chain From Japan Opens Its First Singapore Outlet!

[Video Blog] PinkyPiggu's 2nd Blog Anniversary + Quest For Best Aglio Olio With Celebrity Chef Peter Neo (Recipe Included)

ANTOINETTE Excites With Brand New Selection Of Classic French Savory Dishes And Plated Desserts!

Song Kee Fishball Noodles 松记鱼丸面 @ Upper Serangoon Road

PinkyPiggu ~ The #DomesticGoddessWannabe! Recipes Included!

OLIVE CRACKERS WITH CREAM CHEESE

MESCLUN SALAD WITH FETA CHEESE

SAUTÉED MUSHROOMS WITH TRUFFLE OIL

PRAWN AGLIO OLIO

STEWED PORK BELLY