We headed over to Isetan on Sunday after receiving their newsletter promoting a Bluefin Tuna cutting demonstration. Expecting a rather simple exhibit of a sushi chef slicing up fillets of tuna for sashimi or sushi, imagine my pleasant surprise when I got there and saw the entire tuna (gutted and gilled, of course) waiting to be filleted and portioned. We got there about 15 minutes early so I managed to snag a choice spot right in front (apart from annoying little kids who kept squeezing in front of me).
This particular tuna is from the Okinawa Sea, weighing in at a massive 61 kg and probably just over a metre in length. The fish was airflown, and was so fresh that there was absolutely no fishy smell at all – nothing like the wet market on a Sunday morning. They also specially brought in a Japanese sushi chef, who came with his arsenal of knives. His serrated knive with evil-looking teeth slicing through the fish head was impressive yet slightly frightening, and the way his chef’s knife slid through the thick tuna fillets like butter was truly a sight to behold.
What also threw me for a loop was the almost crazed fervour with which some members of the audience were clamouring to buy various parts of the fish. The head ($50) and each side of the collar ($60 each) had already been pre-booked, and an ugly scene almost ensued when someone had been waiting to buy the meat scraped from the bones, only to find that about 500g had been promised to another customer. At approximately $15 for 100g, these ‘scraps’ don’t exactly come cheap either. But what really got to me was the fairly young and insipid-looking guy who immediately snagged a 382 g portion of Otoro – the prized fatty tuna belly – the minute it was offered, at a whopping $152.
For me, it was just a rare opportunity to be up close and personal with a huge-ass bluefin tuna, and to watch a master at work methodically breaking it down, and seeing exactly what it takes to bring quality tuna to your plate. I took a load of photos but won’t bore everyone with all of them, so here are selected scenes from a very enjoyable half hour today.
A says:
The reason I don’t scuba dive is because I’m afraid of big fish. In fact, I find any animal larger than a fully grown man scary. Luckily, this fish was still smaller than me. And dead.
Sunday, March 30, 2008
Bluefin Tuna cutting demo at Isetan
C says:
Saturday, March 29, 2008
Another trip to Monster Mash
C says:
First things first – we are not becoming horribly boring, nor do we think that this place is so great that it warrants visits on consecutive weekends. We met M, J and baby E for an impromptu dinner, so we had to go someplace fairly baby friendly in the Holland Village / Ghim Moh area.
Nothing very new to add in terms of the sausages since the last time, except that we had the 2 sausages with mash to share, and the portion size was perfect. We tried two new sausages of the day – Duck and Orange, and Lamb, Lemon and Oregano. Both A and I were hard pressed to decide which we preferred – both were good, although the purported citrus flavours in both were quite undiscernable.
Because the sausage and mash portion was very manageable this time, the four of us also shared the Steak and Guinness pie with chips. I liked the puff pastry – it was light, airy and fluffy, but the beef filling (careful, it’s insanely hot), though superbly tender, was slightly underseasoned and again I didn’t taste any Guinness at all. It lacked a richness and depth of flavour. The chips were more like roast potatoes; they definitely weren’t twice cooked, deep fried French fries as we know them. These are probably much healthier, but not what I expected.
We also had room for dessert this time, and boy I’m glad we did. We ordered a bread and butter pudding and a sticky toffee pudding to share. Both came with a jug of Bird’s (read: instant) custard, another British staple. The bread and butter pudding was really old school –instead of the custard being baked in like lots of modern day bread and butter puddings, this pudding was really just layers of bread dusted with cinnamon, nutmeg and dotted with sultanas. You then pour the custard over according to your taste.
I much preferred the sticky toffee pudding, and I’m not even a fan of this dessert usually. It wasn’t at all stodgy – the sponge was quite light, and the dark butterscotch sauce was prefect without being too sweet. A bit of custard added a final touch. Yummy.
We met B there tonight, who was there with T. Before we left, we asked her how her dinner was and she wasn’t very impressed with her mains. I’ll leave her to post her comments – B?
A says
Despite my aversion to British desserts, these turned out really good. I figure the 2 bangers & 1 mash with dessert is the perfect size.
Monster Mash
26A Lorong Mambong
Holland Village
Tel: 6463-4610
Opening hours
Mon & Tues: 6 pm to 10 pm
Wed to Fri: 12 noon to 2.30 pm; 6 to 10 pm
Sat & Sun: 12 noon to 10 pm
First things first – we are not becoming horribly boring, nor do we think that this place is so great that it warrants visits on consecutive weekends. We met M, J and baby E for an impromptu dinner, so we had to go someplace fairly baby friendly in the Holland Village / Ghim Moh area.
Nothing very new to add in terms of the sausages since the last time, except that we had the 2 sausages with mash to share, and the portion size was perfect. We tried two new sausages of the day – Duck and Orange, and Lamb, Lemon and Oregano. Both A and I were hard pressed to decide which we preferred – both were good, although the purported citrus flavours in both were quite undiscernable.
Because the sausage and mash portion was very manageable this time, the four of us also shared the Steak and Guinness pie with chips. I liked the puff pastry – it was light, airy and fluffy, but the beef filling (careful, it’s insanely hot), though superbly tender, was slightly underseasoned and again I didn’t taste any Guinness at all. It lacked a richness and depth of flavour. The chips were more like roast potatoes; they definitely weren’t twice cooked, deep fried French fries as we know them. These are probably much healthier, but not what I expected.
We also had room for dessert this time, and boy I’m glad we did. We ordered a bread and butter pudding and a sticky toffee pudding to share. Both came with a jug of Bird’s (read: instant) custard, another British staple. The bread and butter pudding was really old school –instead of the custard being baked in like lots of modern day bread and butter puddings, this pudding was really just layers of bread dusted with cinnamon, nutmeg and dotted with sultanas. You then pour the custard over according to your taste.
I much preferred the sticky toffee pudding, and I’m not even a fan of this dessert usually. It wasn’t at all stodgy – the sponge was quite light, and the dark butterscotch sauce was prefect without being too sweet. A bit of custard added a final touch. Yummy.
We met B there tonight, who was there with T. Before we left, we asked her how her dinner was and she wasn’t very impressed with her mains. I’ll leave her to post her comments – B?
A says
Despite my aversion to British desserts, these turned out really good. I figure the 2 bangers & 1 mash with dessert is the perfect size.
Monster Mash
26A Lorong Mambong
Holland Village
Tel: 6463-4610
Opening hours
Mon & Tues: 6 pm to 10 pm
Wed to Fri: 12 noon to 2.30 pm; 6 to 10 pm
Sat & Sun: 12 noon to 10 pm
Saturday, March 22, 2008
Monster Mash
C says:
I read about this place a good month or so ago, and suggested to A that we try it but he was always non-committal about it. Then after a review appeared in Urban about a week ago, A had the gall to say “ooh, now I won’t mind trying it”. !!! So he doesn’t trust me, but he trusts that Urban chick. Lovely. Hmph.
Anyway the opening hours that were published in Urban are a little off the mark, so as a result we arrived here slightly early (they open at noon, not 11.30). This is an interesting little British café with outlets in Edinburgh and now Singapore. Kinda strange that they didn’t open something closer to home, but I guess they felt there was a market here for a typical British ‘retro’ café. As the name suggests, their main attractions are their different varieties of bangers and mash. They have 3 different types of sausages and mash on the menu, and every day they have another 3 or 4 sausages of the day, and a mash of the day.
We decided to be at different ends of the scale. A went totally traditional, and had the Monster Sausage (a smooth, slight herby sausage), Monster Mash (just milk and butter) and Monster Gravy (a classic brown gravy). As you can see, the gravy comes in a separate jug for you to pour over your food according to your liking.
I had one of the daily sausages – Pork, Cheese and Chive and I also had the mash of the day, Rosemary and Red Onion, with Onion Gravy made with caramelized onions, red wine and beef stock. I preferred my mash because I found A’s to be a little too plain and floury tasting. For the sausage, mine had more flavour initially, but I think I’m a purist and don’t really like my sausages too funky, so the old fashioned Monster sausage is more my thing.
I’m not sure if you can tell from the photos but the mash portions are HUGE. Props to anyone who can polish off the whole portion – even carb monster A couldn’t. Next time, we’re going for the 2 sausage platter to share; hopefully the mash portion is the same, which will be just nice for two.
They also have other traditional British dishes here – from a classic fry-up, to fish and chips with mushy peas and steak pies. They even sell vegetarian haggis but alas, not the regular sort. Their desserts also look comfortingly stodgy – crumble with custard, bread and butter pudding and sticky toffee pudding, but the mash did us in and we couldn’t eat another bite.
Located in Holland Village next to NYDC, where the old George’s Steak House used to be, this place may have fairly decent foot traffic and I guess the Urban article helped too, cos it wasn’t deserted when we went. Still, it remains to be seen whether they can sustain the dining concept in the long run. Perhaps we’ll come and try the fry-up next, and see how it compares to the one at Penny Black.
A says:
They’ve got a Cadbury Flake Milkshake which rocks. C says it’s a variation of a popular British dessert. I’d definitely come back here just for that.
Monster Mash
26A Lorong Mambong
Holland Village
Tel: 6463-4610
Opening hours
Mon & Tues: 6 pm to 10 pm
Wed to Fri: 12 noon to 2.30 pm; 6 to 10 pm
Sat & Sun: 12 noon to 10 pm
I read about this place a good month or so ago, and suggested to A that we try it but he was always non-committal about it. Then after a review appeared in Urban about a week ago, A had the gall to say “ooh, now I won’t mind trying it”. !!! So he doesn’t trust me, but he trusts that Urban chick. Lovely. Hmph.
Anyway the opening hours that were published in Urban are a little off the mark, so as a result we arrived here slightly early (they open at noon, not 11.30). This is an interesting little British café with outlets in Edinburgh and now Singapore. Kinda strange that they didn’t open something closer to home, but I guess they felt there was a market here for a typical British ‘retro’ café. As the name suggests, their main attractions are their different varieties of bangers and mash. They have 3 different types of sausages and mash on the menu, and every day they have another 3 or 4 sausages of the day, and a mash of the day.
We decided to be at different ends of the scale. A went totally traditional, and had the Monster Sausage (a smooth, slight herby sausage), Monster Mash (just milk and butter) and Monster Gravy (a classic brown gravy). As you can see, the gravy comes in a separate jug for you to pour over your food according to your liking.
I had one of the daily sausages – Pork, Cheese and Chive and I also had the mash of the day, Rosemary and Red Onion, with Onion Gravy made with caramelized onions, red wine and beef stock. I preferred my mash because I found A’s to be a little too plain and floury tasting. For the sausage, mine had more flavour initially, but I think I’m a purist and don’t really like my sausages too funky, so the old fashioned Monster sausage is more my thing.
I’m not sure if you can tell from the photos but the mash portions are HUGE. Props to anyone who can polish off the whole portion – even carb monster A couldn’t. Next time, we’re going for the 2 sausage platter to share; hopefully the mash portion is the same, which will be just nice for two.
They also have other traditional British dishes here – from a classic fry-up, to fish and chips with mushy peas and steak pies. They even sell vegetarian haggis but alas, not the regular sort. Their desserts also look comfortingly stodgy – crumble with custard, bread and butter pudding and sticky toffee pudding, but the mash did us in and we couldn’t eat another bite.
Located in Holland Village next to NYDC, where the old George’s Steak House used to be, this place may have fairly decent foot traffic and I guess the Urban article helped too, cos it wasn’t deserted when we went. Still, it remains to be seen whether they can sustain the dining concept in the long run. Perhaps we’ll come and try the fry-up next, and see how it compares to the one at Penny Black.
A says:
They’ve got a Cadbury Flake Milkshake which rocks. C says it’s a variation of a popular British dessert. I’d definitely come back here just for that.
Monster Mash
26A Lorong Mambong
Holland Village
Tel: 6463-4610
Opening hours
Mon & Tues: 6 pm to 10 pm
Wed to Fri: 12 noon to 2.30 pm; 6 to 10 pm
Sat & Sun: 12 noon to 10 pm
Friday, March 21, 2008
Pasta de Waraku
C says:
Word of warning: do NOT come here if you’re feeling indecisive, because the sheer extent of the selection is mind-boggling. We came here on Friday night with A’s friends, and 7 of us probably took a good ten minutes to read the menu from cover to cover a few times to decide what to order. Check out just 2 pages of the menu, multiply that by another 5 times, and you’ll get some idea of the dizzying array of dishes that are available.
Do note that this is definitely not fine dining, so don’t expect home-made or perfectly al dente pastas. The attraction of this place is the crazy selections and combinations, that will certainly make for a fun and interesting casual dining experience.
A had the Pasta Set, which allows you to choose 2 mini-sized pastas from a selection of about ten. He had the standard carbonara, and something that seems to be unique to Waraku – Japanese-style ‘soup’ pasta. He had the spinach soup version, which was quite interesting but surprisingly quite pleasant. The soup was thin but quite tasty, and overall it was a light and refreshing dish. The carbonara looked promising, with the whole wobbly egg yolk, but taste-wise it didn’t quite deliver. It was a bit lacklustre and flat - I think it needed a little bit more seasoning.
After long agonising minutes trying to decide what to order, I settled on the scallop gratin with a spicy mentaiko mayonnaise sauce. The scallops were a tad overcooked, but the crispy gratin bits on top of the penne pasta were good. I thought the sauce was a bit too creamy though, and lacking a solid hit of mentaiko.
What stole the show for me tonight was the okonomiyaki (the classic Osaka-style pancake) pizza. The thin pizza crust was topped with cabbage, bacon, mayo and a soft boiled egg, and the combination was heavenly. This is definitely something I’ll order again.
The dessert selection is a little less stressful; we went straight for the oreo and banana parfait. The ice cream was soft-serve vanilla – very old-school and perfect with the crushed oreo. The others had the green tea and red bean parfait, which looked very good as well, and the green tea ice cream here is seriously potent.
This place certainly puts the pasta selection at Angus House to shame, but quality-wise it’s not the best, nor does it purport to be. I think it doesn’t take itself too seriously, and you’re just meant to have some fun figuring out what to order, then just sit back and enjoy without too many expectations.
A says:
Great selection of pastas. I wouldn’t say they taste fantastic but they are definitely interesting. While portions are pretty small for the price, I’d rather pay for these than badly made Italian pastas.
Also, the outlets are usually crowded and I’d only recommend this place if you don’t have to wait too long.
Pasta de Waraku
Square 2 (Novena)
10 Sinaran Drive
Tel: 6397-6266
Open daily: 11.30 am to 11 pm (last order 10.30 pm)
Word of warning: do NOT come here if you’re feeling indecisive, because the sheer extent of the selection is mind-boggling. We came here on Friday night with A’s friends, and 7 of us probably took a good ten minutes to read the menu from cover to cover a few times to decide what to order. Check out just 2 pages of the menu, multiply that by another 5 times, and you’ll get some idea of the dizzying array of dishes that are available.
Do note that this is definitely not fine dining, so don’t expect home-made or perfectly al dente pastas. The attraction of this place is the crazy selections and combinations, that will certainly make for a fun and interesting casual dining experience.
A had the Pasta Set, which allows you to choose 2 mini-sized pastas from a selection of about ten. He had the standard carbonara, and something that seems to be unique to Waraku – Japanese-style ‘soup’ pasta. He had the spinach soup version, which was quite interesting but surprisingly quite pleasant. The soup was thin but quite tasty, and overall it was a light and refreshing dish. The carbonara looked promising, with the whole wobbly egg yolk, but taste-wise it didn’t quite deliver. It was a bit lacklustre and flat - I think it needed a little bit more seasoning.
After long agonising minutes trying to decide what to order, I settled on the scallop gratin with a spicy mentaiko mayonnaise sauce. The scallops were a tad overcooked, but the crispy gratin bits on top of the penne pasta were good. I thought the sauce was a bit too creamy though, and lacking a solid hit of mentaiko.
What stole the show for me tonight was the okonomiyaki (the classic Osaka-style pancake) pizza. The thin pizza crust was topped with cabbage, bacon, mayo and a soft boiled egg, and the combination was heavenly. This is definitely something I’ll order again.
The dessert selection is a little less stressful; we went straight for the oreo and banana parfait. The ice cream was soft-serve vanilla – very old-school and perfect with the crushed oreo. The others had the green tea and red bean parfait, which looked very good as well, and the green tea ice cream here is seriously potent.
This place certainly puts the pasta selection at Angus House to shame, but quality-wise it’s not the best, nor does it purport to be. I think it doesn’t take itself too seriously, and you’re just meant to have some fun figuring out what to order, then just sit back and enjoy without too many expectations.
A says:
Great selection of pastas. I wouldn’t say they taste fantastic but they are definitely interesting. While portions are pretty small for the price, I’d rather pay for these than badly made Italian pastas.
Also, the outlets are usually crowded and I’d only recommend this place if you don’t have to wait too long.
Pasta de Waraku
Square 2 (Novena)
10 Sinaran Drive
Tel: 6397-6266
Open daily: 11.30 am to 11 pm (last order 10.30 pm)
Thursday, March 20, 2008
Pasta Brava
C says:
Once again, just like almost all the previous times we've been here, this was an impulsive decision. We were all set to go to the gym tonight, but I was feeling pretty tired and in a rather bad mood, so we decided to indulge instead, since it’s the eve of a nice long weekend.
We decided to share 3 mains again, and once again we shared the wonderful home-made stracci pasta as our starter. This is a great dish – the pasta is silky smooth and perfectly done, the prawns and scallops are tender and fresh, and the saffron cream sauce is made less rich by the green peppercorns. This is another dish that I’ll be hard pressed not to order whenever we come here.
For once, we tried one of their non home-made pastas – I ordered the pappardelle with a ragout of duck and mushroom. While the pasta didn’t have the luxurious silkiness of the home-made ones, this was still very well done, and the ragout wasn’t excessively tomato-ey. It was meaty and full-bodied, yet quite light at the same time, and the duck was surprisingly tender.
We shared the T-bone steak Florentine style – this was an ok steak, but nothing great. The tenderloin side was pretty good, but the sirloin side was a little tough and sinewy at some places. We skipped desserts so the 3 mains between both of us was just nice.
A says:
I think the home-made pastas are much better than everything else. Stick to those and you can’t go wrong.
Note to self: the latte sucked so stick to the cappuccino.
Pasta Brava
11 Craig Road
Tanjong Pagar
Tel: 6227-7550
Lunch: 12 noon - 2.30pm
Dinner: 6.30pm - 10.30pm
Closed on Sunday
Once again, just like almost all the previous times we've been here, this was an impulsive decision. We were all set to go to the gym tonight, but I was feeling pretty tired and in a rather bad mood, so we decided to indulge instead, since it’s the eve of a nice long weekend.
We decided to share 3 mains again, and once again we shared the wonderful home-made stracci pasta as our starter. This is a great dish – the pasta is silky smooth and perfectly done, the prawns and scallops are tender and fresh, and the saffron cream sauce is made less rich by the green peppercorns. This is another dish that I’ll be hard pressed not to order whenever we come here.
For once, we tried one of their non home-made pastas – I ordered the pappardelle with a ragout of duck and mushroom. While the pasta didn’t have the luxurious silkiness of the home-made ones, this was still very well done, and the ragout wasn’t excessively tomato-ey. It was meaty and full-bodied, yet quite light at the same time, and the duck was surprisingly tender.
We shared the T-bone steak Florentine style – this was an ok steak, but nothing great. The tenderloin side was pretty good, but the sirloin side was a little tough and sinewy at some places. We skipped desserts so the 3 mains between both of us was just nice.
A says:
I think the home-made pastas are much better than everything else. Stick to those and you can’t go wrong.
Note to self: the latte sucked so stick to the cappuccino.
Pasta Brava
11 Craig Road
Tanjong Pagar
Tel: 6227-7550
Lunch: 12 noon - 2.30pm
Dinner: 6.30pm - 10.30pm
Closed on Sunday
Monday, March 17, 2008
Olio Café
C says:
Part of the Olio and Dome family, this cafe is quite an underrated and pretty dependable casual dining option. We usually come to the Suntec City branch, but their latest outlet, and the one most recently in the press, is at Holland Village.
Part of the Olio and Dome family, this cafe is quite an underrated and pretty dependable casual dining option. We usually come to the Suntec City branch, but their latest outlet, and the one most recently in the press, is at Holland Village.
Their best dish, and also the one that they promote as their specialty, is the Capellini Miso Salmon Fillet. The miso cream sauce is just savoury enough without being overly salty, the pasta isn’t overcooked, and the salmon is done perfectly – just slightly rare in the centre. The generous heaping of flying fish roe also accentuates the flavour of the dish. Either A or I will inevitably order this dish whenever we come.
Since A had the salmon today, I settled for the Rendang Lasagna. In contrast, this was a very heavy and incredibly gelak dish, and tasted just like a curry puff. It was interesting, much like the way the BK rendang burger is interesting, but I wouldn’t order it again because it’s just too rich and heavy, and the flavour is too one-dimensional.
The good thing about coming here on a weekday (Sunday to Thursday) is that if you pay with a Citibank credit card, you get one-for-one main courses. I’m not sure how long the promotion will last, but it’s a pretty good deal. I don’t believe in wasting calories on sucky food just because there’s a promotion on, but I would voluntarily eat the food here anyway, so the deal is just a sweetener.
A says
C is just begging for a Citibank (or any other credit card rewards programme) endorsement.
Anyway, we pretty much decided to stick to the Salmon because everything else, while good, pales in comparison.
The iced coffee with ice cream is rocking too.
Olio Café Suntec Fountain
3 Temasek Boulevard
#B1-033 Fountain Terrace
Suntec City Mall
Tel: 6238-1109
11.30am to 9.30pm (Sun-Thurs)
11.30am to 10.30pm (Fri & Sat)
Saturday, March 15, 2008
Angus House
C says:
It’s been almost 2 years since our first and only trip to Angus House. It’s amazing that it’s been around for ages, and seems to be still going fairly strong. It seems to do consistently decent business – no thronging crowds like at Crystal Jade, but at least they don’t seem to be deserted either.
When S and KH suggested meeting for lunch here on Saturday, we were quite keen to give some of their pastas a try. They have an entire page of their menu devoted to pastas, and besides only 3 generic types – Seafood, Carbonara and Bolognaise, all the remaining 20-over options are unabashedly Japanese. Salmon, salmon roe and scallop feature heavily, and there are some with sea urchin and eggplant as well.
Our pastas came out a bit watery and I prefer thick sauces. They are very cheap compared to the steaks though.
The steaks here aren’t very big, but they are really good. If you have a steak craving but don’t want to over eat, this is the place I recommend.
Angus House
#04-21 Ngee Ann City
391 Orchard Road
Tel: 6735-6015
Weekdays: 11.45 am to 2.30 pm; 6 to 10 pm
Weekends/PH: 11.45 am to 3 pm; 6 to 10 pm
It’s been almost 2 years since our first and only trip to Angus House. It’s amazing that it’s been around for ages, and seems to be still going fairly strong. It seems to do consistently decent business – no thronging crowds like at Crystal Jade, but at least they don’t seem to be deserted either.
When S and KH suggested meeting for lunch here on Saturday, we were quite keen to give some of their pastas a try. They have an entire page of their menu devoted to pastas, and besides only 3 generic types – Seafood, Carbonara and Bolognaise, all the remaining 20-over options are unabashedly Japanese. Salmon, salmon roe and scallop feature heavily, and there are some with sea urchin and eggplant as well.
(Spaghetti with salmon and scallop in miso sauce)
(Spaghetti with Pollack roe and scallop)
A and I shared the salmon and scallop with miso spaghetti, and S ordered the Pollack roe and scallop one for all 4 of us to share. Opinions were definitely divided on the spaghettis – I actually quite liked the Pollack roe one; it was quite interesting compared to the safe, tasty but rather boring miso. S on the other hand found the Pollack roe one a bit too bland, and much preferred the miso. To be fair, the Pollack roe one was still no where near as good as the mentaiko spaghetti from En Dining.
The both of us also shared a rib-eye steak – the same one that I had the last time, but I remembered that they serve their meats on a hot plate, so I ordered it rare this time, and it came out perfect. I must say the steaks here really are amazing. The lime butter adds a different and very fresh dimension, and the sauce made from pureed daikon is very good too. The steaks here are very delicate and refined, so don’t come expecting huge hunks of seared, bloody meat. The cuts here are dainty, and the steak is barely seared before it’s placed on the hot plate so no charred or smoky flavour, but the meat is so fine, sweet and tender that this is probably the best way to serve it without masking its natural flavour.
Now that we’ve tried the pasta here, I’d definitely recommend this place for the meats, but I think better Japanese-style pasta can be had elsewhere. Still, nothing beats the extensive and sometimes just plain weird selection, so it may be worth seeing if any of the bizarre combinations catch your eye.
A says:
Our pastas came out a bit watery and I prefer thick sauces. They are very cheap compared to the steaks though.
The steaks here aren’t very big, but they are really good. If you have a steak craving but don’t want to over eat, this is the place I recommend.
Angus House
#04-21 Ngee Ann City
391 Orchard Road
Tel: 6735-6015
Weekdays: 11.45 am to 2.30 pm; 6 to 10 pm
Weekends/PH: 11.45 am to 3 pm; 6 to 10 pm
Saturday, March 08, 2008
Another take on Barracks at House
C says:
For a whole slew of reasons, we celebrated W’s birthday really early on Saturday (Happy birthday, W!); it was quite last minute and we didn’t have time to plan one of our preferred potluck dinners, so we decided to eat out at Barracks since we figured it would be able to seat 12 of us at fairly short notice.
I’m sure by now everyone knows about our love affair with Barracks, particularly their Sliders/mini burgers. However I got increasingly nervous on Saturday night when it occurred to me that not everyone may share our exuberance over the fairly simply executed food here. Fine dining it definitely ain’t, and that’s one of the reasons we like it, but we have fellow foodie friends who are decidedly discerning diners (Haha! How’s that for alliteration?), and I was afraid they wouldn’t quite share our views.
Besides a run-in that W had with a baby bug, the evening started out well enough, with the appetisers going down well with everyone. The one-metre long sausage really was exactly that – a metre long and served in a metal tin to fit. We ordered the pork one and it was very good; even the kids liked it so we had another order.
*Newsflash* The American Sliders aka mini burgers are now available at dinner time in all their flavour permutations. We ordered the cheddar and bacon and the mushroom and onion ones to share as starters, medium rare of course, and those were fairly well received too.
Unfortunately, when the mains came things started going a little downhill. I ordered the Jamaican Jerk Pork Tenderloin, and unfortunately while there was nothing wrong with, it couldn’t live up to the mini burgers so I’ve decided to screw trying new things – I’m having the mini burgers as my main from now on.
W ordered the Bay Prawn Cappelini, and the pasta was a little overdone. M (of W & M) had the lobster linguine but I think it was a tad too spicy. M (of M & S) and J both had the braised lamb shank, after being advised by the waiter that their initial choice of lamb cutlets was a bit on the fatty side and not up to scratch. Unfortunately, apparently the lamb shanks were a bit tasteless and also no less fatty. Y ordered the Happy As A Clam – soba noodles with clam broth, but I don’t know how that turned out.
(clockwise from top: chai chocolate fudge cake x 2, brownie, sticky date cake, chocolate toffee cake, lemon macadamia tart)
We were able to try some desserts today, and I must say they turned out better than the first (and only) time I had their desserts. Must have been our choices tonight. I had the chai chocolate fudge cake, which was surprisingly light and moist, and a spoonful of the toffee cake was similarly quite positive.
Well, this has certainly reminded me that food opinions are nothing if not subjective. I think I’ll steer clear of strongly recommending any particular place in future, because I always get nervous if/when other people don’t quite feel the same way.
As an aside, one of their PR ladies kept coming up to our table to ask if everything was ok. It was fine the first time, but after the second and the third time it frankly got a bit creepy and overkill. Maybe she decided to target us because we were in a large group; I hope so, because when I next come back here with A alone I just want to sit somewhere, be inconspicuous and just enjoy my mini burgers and truffle fries.
A says:
The PR lady was quite hot but I’m sticking to the even hotter burgers.
Barracks at House
8D Dempsey Road
Tel: 6475-7787
Mon – Fri: 12 noon to 11 pm
Sat – Sun: 11 am to 11 pm
Trunch: 2.30 pm to 6 pm (sandwiches and desserts only)
Brunch (Sat & Sun): 11 am to 4 pm
For a whole slew of reasons, we celebrated W’s birthday really early on Saturday (Happy birthday, W!); it was quite last minute and we didn’t have time to plan one of our preferred potluck dinners, so we decided to eat out at Barracks since we figured it would be able to seat 12 of us at fairly short notice.
I’m sure by now everyone knows about our love affair with Barracks, particularly their Sliders/mini burgers. However I got increasingly nervous on Saturday night when it occurred to me that not everyone may share our exuberance over the fairly simply executed food here. Fine dining it definitely ain’t, and that’s one of the reasons we like it, but we have fellow foodie friends who are decidedly discerning diners (Haha! How’s that for alliteration?), and I was afraid they wouldn’t quite share our views.
Besides a run-in that W had with a baby bug, the evening started out well enough, with the appetisers going down well with everyone. The one-metre long sausage really was exactly that – a metre long and served in a metal tin to fit. We ordered the pork one and it was very good; even the kids liked it so we had another order.
*Newsflash* The American Sliders aka mini burgers are now available at dinner time in all their flavour permutations. We ordered the cheddar and bacon and the mushroom and onion ones to share as starters, medium rare of course, and those were fairly well received too.
Unfortunately, when the mains came things started going a little downhill. I ordered the Jamaican Jerk Pork Tenderloin, and unfortunately while there was nothing wrong with, it couldn’t live up to the mini burgers so I’ve decided to screw trying new things – I’m having the mini burgers as my main from now on.
W ordered the Bay Prawn Cappelini, and the pasta was a little overdone. M (of W & M) had the lobster linguine but I think it was a tad too spicy. M (of M & S) and J both had the braised lamb shank, after being advised by the waiter that their initial choice of lamb cutlets was a bit on the fatty side and not up to scratch. Unfortunately, apparently the lamb shanks were a bit tasteless and also no less fatty. Y ordered the Happy As A Clam – soba noodles with clam broth, but I don’t know how that turned out.
(clockwise from top: chai chocolate fudge cake x 2, brownie, sticky date cake, chocolate toffee cake, lemon macadamia tart)
We were able to try some desserts today, and I must say they turned out better than the first (and only) time I had their desserts. Must have been our choices tonight. I had the chai chocolate fudge cake, which was surprisingly light and moist, and a spoonful of the toffee cake was similarly quite positive.
Well, this has certainly reminded me that food opinions are nothing if not subjective. I think I’ll steer clear of strongly recommending any particular place in future, because I always get nervous if/when other people don’t quite feel the same way.
As an aside, one of their PR ladies kept coming up to our table to ask if everything was ok. It was fine the first time, but after the second and the third time it frankly got a bit creepy and overkill. Maybe she decided to target us because we were in a large group; I hope so, because when I next come back here with A alone I just want to sit somewhere, be inconspicuous and just enjoy my mini burgers and truffle fries.
A says:
The PR lady was quite hot but I’m sticking to the even hotter burgers.
Barracks at House
8D Dempsey Road
Tel: 6475-7787
Mon – Fri: 12 noon to 11 pm
Sat – Sun: 11 am to 11 pm
Trunch: 2.30 pm to 6 pm (sandwiches and desserts only)
Brunch (Sat & Sun): 11 am to 4 pm
Dian Xiao Er
C says:
After Cousin C found out that A has started to not hate duck, he suggested that we try the roasted herbal duck at Dian Xiao Er, which has a few locations but we tried the VivoCity one for lunch on Saturday.
The herbal roast duck is definitely their signature dish; so signature, in fact, that they have 3 different versions of it – roast duck with angelica root, roast duck with ten wonder herb, and roast duck with wild ginseng. Each is supposed to have different health benefits; we decided on the ten wonder herb one that allegedly improved blood circulation…
I must say the duck was really good – the skin was crispy and not fatty at all, and the breast meat portions were wonderfully tender and just gamey enough but not too ‘ducky’, to quote A. Being the good wife that I am, I let A have most of the breast meat, and I had the bonier sections that were a bit more tough but still very fragrant.
We ordered the Xiao Er Tofu, which turned out to be a bit like pipa tofu – tofu mixed with seafood paste then deep fried. While the crispy outside bits were quite good, generally this was a bit insipid and bland. The stir fried string beans with XO sauce fared better. I’ve had better versions of this dish before, but at least here they used the slimmer string beans, which I really like because they have a nicer texture without the squeakiness you get when you bite into regular string beans.
All in all, the duck was worth coming here for, but the rest of the food was fairly ordinary. I can’t see this place being anywhere near A’s top dining options in Vivo though, so I don’t foresee a repeat visit any time in the near future.
A says:
The duck was great, but not as spectacular as I hoped. I think I prefer La Petite Cuisine’s Duck Confit. The rest of the dishes were only so-so.
Overall, I don’t see anything else really special enough to make me want to come back.
Dian Xiao Er
#02-137/8 VivoCity
Tel: 6376-9786
Mon – Fri: 11:30am - 2:30pm, 5:30pm - 9:30pm (last orders)
Weekends & Pub hols: 11:30am - 3:00pm, 5:30pm - 9:30pm (last orders)
After Cousin C found out that A has started to not hate duck, he suggested that we try the roasted herbal duck at Dian Xiao Er, which has a few locations but we tried the VivoCity one for lunch on Saturday.
The herbal roast duck is definitely their signature dish; so signature, in fact, that they have 3 different versions of it – roast duck with angelica root, roast duck with ten wonder herb, and roast duck with wild ginseng. Each is supposed to have different health benefits; we decided on the ten wonder herb one that allegedly improved blood circulation…
I must say the duck was really good – the skin was crispy and not fatty at all, and the breast meat portions were wonderfully tender and just gamey enough but not too ‘ducky’, to quote A. Being the good wife that I am, I let A have most of the breast meat, and I had the bonier sections that were a bit more tough but still very fragrant.
We ordered the Xiao Er Tofu, which turned out to be a bit like pipa tofu – tofu mixed with seafood paste then deep fried. While the crispy outside bits were quite good, generally this was a bit insipid and bland. The stir fried string beans with XO sauce fared better. I’ve had better versions of this dish before, but at least here they used the slimmer string beans, which I really like because they have a nicer texture without the squeakiness you get when you bite into regular string beans.All in all, the duck was worth coming here for, but the rest of the food was fairly ordinary. I can’t see this place being anywhere near A’s top dining options in Vivo though, so I don’t foresee a repeat visit any time in the near future.
A says:
The duck was great, but not as spectacular as I hoped. I think I prefer La Petite Cuisine’s Duck Confit. The rest of the dishes were only so-so.
Overall, I don’t see anything else really special enough to make me want to come back.
Dian Xiao Er
#02-137/8 VivoCity
Tel: 6376-9786
Mon – Fri: 11:30am - 2:30pm, 5:30pm - 9:30pm (last orders)
Weekends & Pub hols: 11:30am - 3:00pm, 5:30pm - 9:30pm (last orders)
Thursday, March 06, 2008
Golden Pillow 933
C says:
As the name suggests, this place specialises in a curry bread bowl that looks (and feels, almost) like a soft pillow. It’s quite innovative in the sense that to avoid the curry gravy from seeping into the bread and turning it into a soggy mess, waxed paper is placed inside the bread bowl first, so that you can tear away at the bread and dunk it in the curry. Utensils are strictly not very necessary (except to actually eat the chicken), so this is a good picnic option.
My first experience trying to order from here was over 5 years ago and it wasn’t very positive – they never delivered my order to a friend’s party and when I called to rail at them, they claimed that they had delivered it the day before. I vowed never to patronise them again, but I think a 5-year grudge is more than enough to make a statement…
I decided to give them a try again on Thursday night, and ordered some food to be delivered to my folks’ place since my uncle and aunt were joining us for dinner. Delivery is free for orders over S$30, so I ended up ordering 3 dishes – the chicken curry pillow, gailan with oyster sauce, and a sang choy bao (lettuce rolls with a chicken, prawn and turnip filling that you roll yourself).
Initially it didn’t bode very well. I called on Wednesday to place the order for the next day, and ten minutes after I put down the phone, they called me asking if they could deliver earlier because it was raining. I said “Hello??!! My order is for tomorrow!!!” They checked and said “Oh yes yes, ok tomorrow”. Eep! I called again on Thursday afternoon just to make sure, but I was only able to heave a sigh of relief when I got the SMS from my dad that the food had arrived – right on time so no complaints in the end.
Apart from being a novel idea, the golden pillow itself isn’t half bad. The bread got a big thumbs up from everyone – it was very soft and slightly sweet, just like KFC’s bread rolls from days gone by. The curry was ok but not fantastic, given that I’m quite particular about what constitutes a good chicken curry.
The gailan was very good – very fresh and green, considering that we only ate it about 2 hours after it was delivered. The sang choy bao was a little bland, and needed some of my grandma’s belacan to spice it up. It wasn’t bad but I don’t think it was worth $12, given that the golden pillow was the same price for something much more substantial.
Well, I think I’ve more or less overcome my phobia of their unreliability. While I won’t be ordering from them on a regular basis, it’s always nice to know that they’re a pretty reasonable and convenient option.
A says:
The bread was surprisingly good. Curry was not bad, but the whole thing is more gimmicky than anything.
Golden Pillow 933
Tel: 6323 8933
www.goldenpillow933.com.sg
As the name suggests, this place specialises in a curry bread bowl that looks (and feels, almost) like a soft pillow. It’s quite innovative in the sense that to avoid the curry gravy from seeping into the bread and turning it into a soggy mess, waxed paper is placed inside the bread bowl first, so that you can tear away at the bread and dunk it in the curry. Utensils are strictly not very necessary (except to actually eat the chicken), so this is a good picnic option.My first experience trying to order from here was over 5 years ago and it wasn’t very positive – they never delivered my order to a friend’s party and when I called to rail at them, they claimed that they had delivered it the day before. I vowed never to patronise them again, but I think a 5-year grudge is more than enough to make a statement…
I decided to give them a try again on Thursday night, and ordered some food to be delivered to my folks’ place since my uncle and aunt were joining us for dinner. Delivery is free for orders over S$30, so I ended up ordering 3 dishes – the chicken curry pillow, gailan with oyster sauce, and a sang choy bao (lettuce rolls with a chicken, prawn and turnip filling that you roll yourself).
Initially it didn’t bode very well. I called on Wednesday to place the order for the next day, and ten minutes after I put down the phone, they called me asking if they could deliver earlier because it was raining. I said “Hello??!! My order is for tomorrow!!!” They checked and said “Oh yes yes, ok tomorrow”. Eep! I called again on Thursday afternoon just to make sure, but I was only able to heave a sigh of relief when I got the SMS from my dad that the food had arrived – right on time so no complaints in the end.
Apart from being a novel idea, the golden pillow itself isn’t half bad. The bread got a big thumbs up from everyone – it was very soft and slightly sweet, just like KFC’s bread rolls from days gone by. The curry was ok but not fantastic, given that I’m quite particular about what constitutes a good chicken curry.The gailan was very good – very fresh and green, considering that we only ate it about 2 hours after it was delivered. The sang choy bao was a little bland, and needed some of my grandma’s belacan to spice it up. It wasn’t bad but I don’t think it was worth $12, given that the golden pillow was the same price for something much more substantial.
Well, I think I’ve more or less overcome my phobia of their unreliability. While I won’t be ordering from them on a regular basis, it’s always nice to know that they’re a pretty reasonable and convenient option.
A says:
The bread was surprisingly good. Curry was not bad, but the whole thing is more gimmicky than anything.
Golden Pillow 933
Tel: 6323 8933
www.goldenpillow933.com.sg
Saturday, March 01, 2008
The Magic of Chongqing Hot Pot
C says:
This is one of our default family dinner places, because one of my aunts is friends with the owner. We had an extended family dinner here on Saturday night, in appreciation of family and friends who rallied round and provided amazing support when my paternal grandfather passed away last Friday after 94 long years. As a short tribute to a wonderful man, he'll be missed by many, but at the same time I'm grateful that until a couple of days before he left us, he was nothing less than completely healthy and independent, because he wouldn't have wanted it any other way.
If you like steamboat, this is the place for you. It may not be the cheapest, but it’s an a la carte buffet with really good quality ingredients, and a wide variety of them too. The luncheon meat there is superb, as is the belly pork. They also have very good side dishes like beef tendon, gyozas, spring rolls and xiao long baos, for those that are too impatient to wait for the soup to heat up to cook the food.
You get a choice of soups – traditional chicken, chicken and preserved vegetable, and Szechuan mala. Usually at family dinners we just have the chicken, but at an extended family dinner today, we had half and half of the chicken and mala. While I’m all for spicy food, now I realise why we usually just go with the chicken soup. The food tastes much better and much cleaner when it’s cooked in the chicken soup. The mala just messes with it a little, and with such good ingredients it’s a shame to mask their natural sweetness and taste with the mala soup.
The desserts here rock as well. There’s a lot to choose from – ice cream, fruit cocktail, fried niangao with icing sugar, water chestnut cake, and arguably the best, fried mantou with a condensed milk dipping sauce.
Unfortunately, A’s never been a steamboat fan, and this place hasn’t changed his mind (although why he can eat shabu-shabu, and not steamboat, is beyond me. Atas!!!...). So I can pretty much with certainty that we won’t be coming here on our own, and I have to rely on more family dinners to come back here and pig out.
A says:
The food’s okay but not really my thing. I do like the sauces they give though. And the desserts are great.
The Magic of Chongqing Hot Pot
19 Tanglin Road
#04-06/07 Tanglin Shopping Centre
Tel: 6734-8135
Open daily: Noon to 3 pm; 6 pm – 11 pm
This is one of our default family dinner places, because one of my aunts is friends with the owner. We had an extended family dinner here on Saturday night, in appreciation of family and friends who rallied round and provided amazing support when my paternal grandfather passed away last Friday after 94 long years. As a short tribute to a wonderful man, he'll be missed by many, but at the same time I'm grateful that until a couple of days before he left us, he was nothing less than completely healthy and independent, because he wouldn't have wanted it any other way.
If you like steamboat, this is the place for you. It may not be the cheapest, but it’s an a la carte buffet with really good quality ingredients, and a wide variety of them too. The luncheon meat there is superb, as is the belly pork. They also have very good side dishes like beef tendon, gyozas, spring rolls and xiao long baos, for those that are too impatient to wait for the soup to heat up to cook the food.
You get a choice of soups – traditional chicken, chicken and preserved vegetable, and Szechuan mala. Usually at family dinners we just have the chicken, but at an extended family dinner today, we had half and half of the chicken and mala. While I’m all for spicy food, now I realise why we usually just go with the chicken soup. The food tastes much better and much cleaner when it’s cooked in the chicken soup. The mala just messes with it a little, and with such good ingredients it’s a shame to mask their natural sweetness and taste with the mala soup.The desserts here rock as well. There’s a lot to choose from – ice cream, fruit cocktail, fried niangao with icing sugar, water chestnut cake, and arguably the best, fried mantou with a condensed milk dipping sauce.
Unfortunately, A’s never been a steamboat fan, and this place hasn’t changed his mind (although why he can eat shabu-shabu, and not steamboat, is beyond me. Atas!!!...). So I can pretty much with certainty that we won’t be coming here on our own, and I have to rely on more family dinners to come back here and pig out.
A says:
The food’s okay but not really my thing. I do like the sauces they give though. And the desserts are great.
The Magic of Chongqing Hot Pot
19 Tanglin Road
#04-06/07 Tanglin Shopping Centre
Tel: 6734-8135
Open daily: Noon to 3 pm; 6 pm – 11 pm
Friday, February 29, 2008
Bring back Iron Chef!
C says:
A and I have recently gotten addicted to a baking/cooking anime on Animax called Yakitate Ja-pan! – about a baking competition between two teams trying to create a national bread for Japan. It’s 80% informative baking/cooking tips with nuggets of information on Japan’s local produce thrown in, and 20% just plain typically weird anime, but really fun to watch.
Anyway, the judge in the cooking competitions, with his dramatic trenchcoat, gloves and frilly neck piece, reminded me of Chairman Kaga (“Allez cuisine!”), the host and judge of the cult favourite Japanese cooking show Iron Chef. This used to be a filler programme on weekday afternoons on Channel 5, and though I discovered it only halfway through its run, I was hooked from the get go.
*Note: I’m talking about the original Japanese Iron Chef, dubbed into English with a sports commentary-style voiceover that was part of its charm. This is not to be mistaken for the failed spin-off ‘Iron Chef USA’, with William Shatner in Chairman Kaga’s role. That was a disaster.*
Many of the ingredients that were used in the show were alien to me back then, more than 6 years ago, but now that we’re eating out more and developing a more sophisticated palate (har har…), I’m belatedly appreciating the quality of the ingredients and cooking techniques a lot more now. Far from being a mere entertainment programme, the chefs were genuinely skilled, the ingredients of the best quality, and it’s bred some big name chefs like Masaharu Morimoto, Iron Chef Japan, who has since opened his own restaurant Morimoto in New York.
Yes, the show may be over the top, but it’s nothing short of entertaining and it really did open my eyes to the many different types of ingredients and cooking techniques. The image of Morimoto bludgeoning a live octopus with a daikon radish to tenderize it (the octopus) will stay with me always.
Now that I’m a little more savvy about all things culinary, I’d really like to watch Iron Chef again, with a slightly more informed eye. How many of you out there would similarly like a chance to catch old episodes of Iron Chef? If enough of us shout out, hopefully someone at Mediacorp or Asian Food Channel will hear us and maybe, just maybe, bring back good ol’ Iron Chef.
A says:
If memory serves me, Iron Chef was a really fun show. I wouldn’t mind watching it again.
Caution –Yakitate Ja-pan! is a really gay anime. Watch it and you’ll see what I mean. Other than that, the totally random plot and self-deprecating humour make it worth watching. Especially if you’re a fan of baking and anime.
A and I have recently gotten addicted to a baking/cooking anime on Animax called Yakitate Ja-pan! – about a baking competition between two teams trying to create a national bread for Japan. It’s 80% informative baking/cooking tips with nuggets of information on Japan’s local produce thrown in, and 20% just plain typically weird anime, but really fun to watch.
Anyway, the judge in the cooking competitions, with his dramatic trenchcoat, gloves and frilly neck piece, reminded me of Chairman Kaga (“Allez cuisine!”), the host and judge of the cult favourite Japanese cooking show Iron Chef. This used to be a filler programme on weekday afternoons on Channel 5, and though I discovered it only halfway through its run, I was hooked from the get go.
*Note: I’m talking about the original Japanese Iron Chef, dubbed into English with a sports commentary-style voiceover that was part of its charm. This is not to be mistaken for the failed spin-off ‘Iron Chef USA’, with William Shatner in Chairman Kaga’s role. That was a disaster.*
Many of the ingredients that were used in the show were alien to me back then, more than 6 years ago, but now that we’re eating out more and developing a more sophisticated palate (har har…), I’m belatedly appreciating the quality of the ingredients and cooking techniques a lot more now. Far from being a mere entertainment programme, the chefs were genuinely skilled, the ingredients of the best quality, and it’s bred some big name chefs like Masaharu Morimoto, Iron Chef Japan, who has since opened his own restaurant Morimoto in New York.
Yes, the show may be over the top, but it’s nothing short of entertaining and it really did open my eyes to the many different types of ingredients and cooking techniques. The image of Morimoto bludgeoning a live octopus with a daikon radish to tenderize it (the octopus) will stay with me always.
Now that I’m a little more savvy about all things culinary, I’d really like to watch Iron Chef again, with a slightly more informed eye. How many of you out there would similarly like a chance to catch old episodes of Iron Chef? If enough of us shout out, hopefully someone at Mediacorp or Asian Food Channel will hear us and maybe, just maybe, bring back good ol’ Iron Chef.
A says:
If memory serves me, Iron Chef was a really fun show. I wouldn’t mind watching it again.
Caution –Yakitate Ja-pan! is a really gay anime. Watch it and you’ll see what I mean. Other than that, the totally random plot and self-deprecating humour make it worth watching. Especially if you’re a fan of baking and anime.
Thursday, February 28, 2008
Hai Kee Char Kway Teow
C says:
I first came to know of this joint after watching a random show on Asian Food Channel called “$2 Wonderfood”, showcasing the fact that food costing only $2 (duh) can still be found. What amused me about this place was the fact that the host, Ah Ben, counted the number of hum (cockles) he had in his $2 plate of char kway teow, and the total was around 22!
The stall is located at the same food centre as the Margaret Drive Sin Kee chicken rice and the Queenstown Popiah. He only opens in the evenings though, from 5 pm to 10 pm, and is closed on Sunday. Queues are expected and people have been known to wait more than half an hour for a plate of kway teow. When we went on Thursday night at around 8, there were about 10 people ahead of us, and we waited about 20 minutes in all. (I’m not sure how much of the queue was a result of this place being featured on Makansutra Raw some weeks back.)
The reason it takes so long is that it’s a one-man show here. The soft-spoken old man does everything himself, from frying to collecting money to packing takeaway orders. Not including the time he takes to pre-fry the kway teow and noodles (which he does every 6 plates or so), each plate takes him about a minute to whip up.
I guess with the inevitable impact of inflation, the minimum is now $2.50, not $2. $2.50 gives you a pretty big plate, though. I had a $2.50 one with less hum, and A went for a $3 with the whole hog. At last count, he had about 15 hum in his plate.
The verdict? Well, I still don’t think this is quite in the same league as the other char kway teow big guys like the Outram Park one (now at Hong Lim) and the Zion Road guy. The one here somehow lacks a certain oomph that I’ve come to expect from char kway teow, but maybe this is typical Teochew style, which is less oily, less sweet, less salty – less everything, really, which is a hallmark of Teochew cuisine… It was quite clean tasting though, if you know what I mean. It’s just not quite what I’m looking for when I’ve geared myself up for a major artery-clogging binge.
In short, while I think the Hong Lim one is worth the wait, I don't think this one is. Bit of a pity cos it’s quite near us, and the guy is really quite a sweetie. I expected him to be gruff and brusque because he’s harassed, but quite the opposite. He does everything at his own pace, seemingly in a world of his own, and doesn't let the long queues bother him. Don’t think I’ll come back in the near future though – I’d rather use up my calories on a more kickass char kway teow.
A says:
Definitely the most value-for-money char kway teow I’ve had in Singapore. Portion is huge compared to everywhere else. And considering how busy the guy is, he still has an amazingly friendly attitude.
I’d like to keep coming back but it’s really not worth the wait. C and I timed him and he takes about 1 minute to make each plate of char kway teow. Yes, it’s hot and fresh, but taste-wise, it’s not as fantastic as I hoped.
On a side note, check out his website at www.haikee.com.sg
Hai Kee Teochew Char Kway Teow
40A Commonwealth Avenue
#01-550 Commonwealth Ave Food Centre
Monday to Saturday 5 pm to 10 pm; closed Sunday
I first came to know of this joint after watching a random show on Asian Food Channel called “$2 Wonderfood”, showcasing the fact that food costing only $2 (duh) can still be found. What amused me about this place was the fact that the host, Ah Ben, counted the number of hum (cockles) he had in his $2 plate of char kway teow, and the total was around 22!
The stall is located at the same food centre as the Margaret Drive Sin Kee chicken rice and the Queenstown Popiah. He only opens in the evenings though, from 5 pm to 10 pm, and is closed on Sunday. Queues are expected and people have been known to wait more than half an hour for a plate of kway teow. When we went on Thursday night at around 8, there were about 10 people ahead of us, and we waited about 20 minutes in all. (I’m not sure how much of the queue was a result of this place being featured on Makansutra Raw some weeks back.)
The reason it takes so long is that it’s a one-man show here. The soft-spoken old man does everything himself, from frying to collecting money to packing takeaway orders. Not including the time he takes to pre-fry the kway teow and noodles (which he does every 6 plates or so), each plate takes him about a minute to whip up.
I guess with the inevitable impact of inflation, the minimum is now $2.50, not $2. $2.50 gives you a pretty big plate, though. I had a $2.50 one with less hum, and A went for a $3 with the whole hog. At last count, he had about 15 hum in his plate.
The verdict? Well, I still don’t think this is quite in the same league as the other char kway teow big guys like the Outram Park one (now at Hong Lim) and the Zion Road guy. The one here somehow lacks a certain oomph that I’ve come to expect from char kway teow, but maybe this is typical Teochew style, which is less oily, less sweet, less salty – less everything, really, which is a hallmark of Teochew cuisine… It was quite clean tasting though, if you know what I mean. It’s just not quite what I’m looking for when I’ve geared myself up for a major artery-clogging binge.
In short, while I think the Hong Lim one is worth the wait, I don't think this one is. Bit of a pity cos it’s quite near us, and the guy is really quite a sweetie. I expected him to be gruff and brusque because he’s harassed, but quite the opposite. He does everything at his own pace, seemingly in a world of his own, and doesn't let the long queues bother him. Don’t think I’ll come back in the near future though – I’d rather use up my calories on a more kickass char kway teow.
A says:
Definitely the most value-for-money char kway teow I’ve had in Singapore. Portion is huge compared to everywhere else. And considering how busy the guy is, he still has an amazingly friendly attitude.
I’d like to keep coming back but it’s really not worth the wait. C and I timed him and he takes about 1 minute to make each plate of char kway teow. Yes, it’s hot and fresh, but taste-wise, it’s not as fantastic as I hoped.
On a side note, check out his website at www.haikee.com.sg
Hai Kee Teochew Char Kway Teow
40A Commonwealth Avenue
#01-550 Commonwealth Ave Food Centre
Monday to Saturday 5 pm to 10 pm; closed Sunday
Thursday, February 14, 2008
Happy Valentine’s – We’re Two!
C says:
I can’t believe we’re two! Time really does fly, and judging from the number of posts in 2007 compared to 2006, we’re just eating more and more. Our ever expanding waistlines (and everything else) can lay claim to that.
As per tradition, I cooked our Valentine’s Day dinner again, only this year I took leave (I have leave to clear, I’m not THAT devoted a wife) so I was able to spend a fairly leisurely day prepping and cooking, rather than making some items in advance like I did last year.
I made a seared tuna and rocket salad to start, and in case you’re wondering, yes I used my blow-torch again to sear the tuna.
For the main, I got a couple of fillet steaks from The Butcher again, and made a beef fillet with mushroom gratin dish that I saw on Gordon Ramsay’s F Word. Basically, he seared the fillet on all sides just to brown it, then topped it with a mixture of sautéed mushrooms (I used shitake and baby portobellos), cream and egg yolk, grated parmesan cheese on top, and stuck the whole pan into the oven to roast. I wanted an easy carb, so I just steamed some new potatoes and tossed them with butter and some truffle salt that I got from Culina.
The gratin added a new flavour dimension to the meat, but I’m not sure if I prefer this, or just a simple ol’ grilled steak. What I DO know is that the fillet steaks from The Butcher seem to be getting even better. The steaks today, which they cut specially for me because I wanted larger portion sizes than those on display, were even finer, more tender and sweeter than I remember. At $35 for 500g of meat, I think they’re well worth the price.
What’s our Valentine’s dinner without lava cakes; this year I used a new recipe, after my last attempt with the Nigella recipe turned out less than stellar. Unfortunately, they were a failure *sob* They didn’t ooze at all; I guess a minute and a half extra really makes a huge difference, because the practice one I made earlier in the day was too oozy and liquid. Argh I have half a mind to give up on these altogether; my track record has been dismal of late. In terms of taste, hard to believe but I think I’ll actually go back to the Nigella recipe. The one I tried today was little too light and airy, and didn’t have the sinful, almost fudgey texture of Nigella’s.
I’m now on a mission to re-perfect my lava cakes. Wish me luck.
A says:
Starter was great. Main was nice but I think the meat was so good, it really didn’t need all the accompaniments. Too bad about the dessert. Not bad but not great either. Still it was a meal that’s as good as anything from a normal restaurant.
I can’t believe we’re two! Time really does fly, and judging from the number of posts in 2007 compared to 2006, we’re just eating more and more. Our ever expanding waistlines (and everything else) can lay claim to that.
As per tradition, I cooked our Valentine’s Day dinner again, only this year I took leave (I have leave to clear, I’m not THAT devoted a wife) so I was able to spend a fairly leisurely day prepping and cooking, rather than making some items in advance like I did last year.
I made a seared tuna and rocket salad to start, and in case you’re wondering, yes I used my blow-torch again to sear the tuna.
For the main, I got a couple of fillet steaks from The Butcher again, and made a beef fillet with mushroom gratin dish that I saw on Gordon Ramsay’s F Word. Basically, he seared the fillet on all sides just to brown it, then topped it with a mixture of sautéed mushrooms (I used shitake and baby portobellos), cream and egg yolk, grated parmesan cheese on top, and stuck the whole pan into the oven to roast. I wanted an easy carb, so I just steamed some new potatoes and tossed them with butter and some truffle salt that I got from Culina.
The gratin added a new flavour dimension to the meat, but I’m not sure if I prefer this, or just a simple ol’ grilled steak. What I DO know is that the fillet steaks from The Butcher seem to be getting even better. The steaks today, which they cut specially for me because I wanted larger portion sizes than those on display, were even finer, more tender and sweeter than I remember. At $35 for 500g of meat, I think they’re well worth the price.
What’s our Valentine’s dinner without lava cakes; this year I used a new recipe, after my last attempt with the Nigella recipe turned out less than stellar. Unfortunately, they were a failure *sob* They didn’t ooze at all; I guess a minute and a half extra really makes a huge difference, because the practice one I made earlier in the day was too oozy and liquid. Argh I have half a mind to give up on these altogether; my track record has been dismal of late. In terms of taste, hard to believe but I think I’ll actually go back to the Nigella recipe. The one I tried today was little too light and airy, and didn’t have the sinful, almost fudgey texture of Nigella’s.
I’m now on a mission to re-perfect my lava cakes. Wish me luck.
A says:
Starter was great. Main was nice but I think the meat was so good, it really didn’t need all the accompaniments. Too bad about the dessert. Not bad but not great either. Still it was a meal that’s as good as anything from a normal restaurant.
Wednesday, February 13, 2008
Buko Nero
C says:
We had our day-before-Valentine’s-Day dinner at Buko Nero this year; we were lucky enough to get a reservation at fairly short notice (about 2 weeks) – helps that it’s a Wednesday night I suppose. Anyway, the menu was:
Amuse bouche: crostini with cheese (forgot what kind) and pear
Starter: Smoked salmon and sakura ebi salad with mango and whole grain mustard
Soup: Red miso with silken tofu and crabmeat
Sorbet: Blood orange
A’s main: home-made tagliatelle with parma ham and pea, served with tomato and mushroom-based sauce
C’s main: Twice-cooked Yorkshire pork chop with honey glaze
Dessert: Milk chocolate cake with white chocolate coulis
After a slightly disappointing visit the last time, my faith in Buko Nero has now been restored. Dinner tonight was excellent. Everything was good, but for once the mains outshone everything else. A’s tagliatelle was a little on the salty side because of the parma ham, but it was also seriously delicious. I was worried that the sauce would be very tomato-ey and sour, but it barely had a hint of tomato – instead, it was just full of all sorts of yummy flavours from the mushrooms, parma ham and probably a very good stock.
The pork chop was again slightly Asian inspired – almost like char siew, with the honey glaze, but a damn tasty version. Needless to say, the fattier parts of the chop were the best, and the leaner part was a tad dry, but paired with the sauce, the mashed potatoes and some killer caramelized pearl onions, and everything just worked.
Dessert was again top notch. Chef Oscar has made milk chocolate cake many times before, but tonight’s was particularly light and fluffy, and pretty much melted in your mouth.
Random comment: Maybe it was a coincidence that today is the 7th day of Chinese New Year (known as “ren ri”, or “everybody’s birthday”), but the menu tonight seemed slightly slanted towards the new year. The salmon starter could’ve passed for a mini lo hei, the soup was pretty Asian, and the blood orange sorbet was yet another nod towards new year fare.
As much as we were keen to make our next reservation after this very good experience, I think having a few months in between visits helps to ensure that we don’t get too jaded, and allows us to better appreciate the good food.
A says:
Not coming for a few months really has made coming back much more memorable. This was one of the few times where the mains were better than everything else. I’m looking forward to our next visit.
Buko Nero
126 Tanjong Pagar Road
Tel: 6324-6225
Dinner: 6.30pm to 9.30pm (Tuesday to Saturday)
Lunch: Noon to 2pm (Friday and Saturday)
Closed Sunday and Monday
We had our day-before-Valentine’s-Day dinner at Buko Nero this year; we were lucky enough to get a reservation at fairly short notice (about 2 weeks) – helps that it’s a Wednesday night I suppose. Anyway, the menu was:
Amuse bouche: crostini with cheese (forgot what kind) and pear
Starter: Smoked salmon and sakura ebi salad with mango and whole grain mustard
Soup: Red miso with silken tofu and crabmeat
Sorbet: Blood orange
A’s main: home-made tagliatelle with parma ham and pea, served with tomato and mushroom-based sauce
C’s main: Twice-cooked Yorkshire pork chop with honey glaze
Dessert: Milk chocolate cake with white chocolate coulis
After a slightly disappointing visit the last time, my faith in Buko Nero has now been restored. Dinner tonight was excellent. Everything was good, but for once the mains outshone everything else. A’s tagliatelle was a little on the salty side because of the parma ham, but it was also seriously delicious. I was worried that the sauce would be very tomato-ey and sour, but it barely had a hint of tomato – instead, it was just full of all sorts of yummy flavours from the mushrooms, parma ham and probably a very good stock.
The pork chop was again slightly Asian inspired – almost like char siew, with the honey glaze, but a damn tasty version. Needless to say, the fattier parts of the chop were the best, and the leaner part was a tad dry, but paired with the sauce, the mashed potatoes and some killer caramelized pearl onions, and everything just worked.
Dessert was again top notch. Chef Oscar has made milk chocolate cake many times before, but tonight’s was particularly light and fluffy, and pretty much melted in your mouth.
Random comment: Maybe it was a coincidence that today is the 7th day of Chinese New Year (known as “ren ri”, or “everybody’s birthday”), but the menu tonight seemed slightly slanted towards the new year. The salmon starter could’ve passed for a mini lo hei, the soup was pretty Asian, and the blood orange sorbet was yet another nod towards new year fare.
As much as we were keen to make our next reservation after this very good experience, I think having a few months in between visits helps to ensure that we don’t get too jaded, and allows us to better appreciate the good food.
A says:
Not coming for a few months really has made coming back much more memorable. This was one of the few times where the mains were better than everything else. I’m looking forward to our next visit.
Buko Nero
126 Tanjong Pagar Road
Tel: 6324-6225
Dinner: 6.30pm to 9.30pm (Tuesday to Saturday)
Lunch: Noon to 2pm (Friday and Saturday)
Closed Sunday and Monday
Saturday, February 09, 2008
Canele
C says:
After a very enjoyable lunch experience with my friend S at Canele’s new Raffles City branch a couple of weeks ago, I was pretty psyched for A to try it too, in particular the dessert crepe that I had. So on Saturday we headed down to their outlet at the basement of Paragon for brunch.
This time wasn’t quite as pleasant as my previous experience, unfortunately. For our mains, I ordered a Croque Madame and A ordered the Herb Foccacia with smoked salmon and scrambled eggs. There was a smaller selection of main courses here than at Raffles City, but to be fair, Canele was always meant to be a dessert café, with some simple salads, sandwiches and pastas thrown in for a more balanced menu. The new Raffles City branch has a much expanded food menu that includes at least 3 more selections in each category, and a new baked rice category as well, but I think this is the exception rather than the norm for Canele.
My Croque Madame comprised of thick slices of toasted white bread with gruyere cheese, ham and a sunny side up egg. Healthy this certainly wasn’t – in fact I think there was another fried egg lurking in between the slices because I had oozing egg yolk coming from somewhere but the egg yolk on top remained intact – but it was quite yummy. I still preferred the baked rice bolognaise that I had at Raffles City but again, it’s unfair to make the comparison in the first place.
A’s was a little more boring and made less of an impact. While the egg was nicely scrambled, the smoked salmon was a little bland and lacked the distinctive flavour and savoury oomph of a well-smoked salmon.
Ironically, the one dish that I specially went there for turned out to be the most disappointing. I ordered the Nougatine crepe for us to share – a crepe filled with Nutella, served with nougatine (hazelnut) ice cream, vanilla Chantilly cream, caramelised filo pastry and drizzled with salty caramel. In fact, here’s the description on the menu (take note of the words ‘salty caramel’ – I’ll get to that in a bit):
The one I had at Raffles City was great – it tasted like a Snickers bar, and the salty caramel sort of muted the sweetness of the rest of the ingredients. However, when I tasted this one, the caramel was a bit sour, so at first I thought it was off and asked the kitchen to check. I mentioned that I had it at Raffles City before and it was distinctly not sour. After checking with the kitchen, the waitress informed me that it’s meant to be a passionfruit caramel, so the sourness is intentional, and in fact Raffles City had used the wrong caramel.
I find this a little hard to believe, but after a second tasting I had to admit that the sourness definitely did have a distinctive passionfruit edge, so at least I knew it wasn’t off. We finished it because we didn’t want to make a scene, but I’m not exactly pleased by this event. If I order something on the menu that clearly says “salty caramel”, I’m sure I’m not alone in expecting that to be what I get. If they want to change it to passionfruit caramel then fine, but change your menu accordingly to reflect it then. I’m still not sure who cocked up – did Raffles City really use the wrong one, or did Paragon make a mistake and try to pin it on Raffles City?
Has anyone else tried this particular sweet crepe at any of Canele’s outlets? I’m just curious to find out which version is the “correct” one.
A says:
Service was slow as there was only one woman at front of house when we got there. She was very helpful and impressed me by serving customers in the order they arrived, even though we skipped the takeout queue and went straight to a table.
Overall, the store there seems to be more for takeaway desserts than for proper meals. Food there is pretty good, but there are plenty more dining places I’d rather pick from at Paragon.
Canele
290 Orchard Road
B1-25, Paragon
Tel: 6733-8893
Open daily: 11 am to 10 pm
After a very enjoyable lunch experience with my friend S at Canele’s new Raffles City branch a couple of weeks ago, I was pretty psyched for A to try it too, in particular the dessert crepe that I had. So on Saturday we headed down to their outlet at the basement of Paragon for brunch.
This time wasn’t quite as pleasant as my previous experience, unfortunately. For our mains, I ordered a Croque Madame and A ordered the Herb Foccacia with smoked salmon and scrambled eggs. There was a smaller selection of main courses here than at Raffles City, but to be fair, Canele was always meant to be a dessert café, with some simple salads, sandwiches and pastas thrown in for a more balanced menu. The new Raffles City branch has a much expanded food menu that includes at least 3 more selections in each category, and a new baked rice category as well, but I think this is the exception rather than the norm for Canele.
My Croque Madame comprised of thick slices of toasted white bread with gruyere cheese, ham and a sunny side up egg. Healthy this certainly wasn’t – in fact I think there was another fried egg lurking in between the slices because I had oozing egg yolk coming from somewhere but the egg yolk on top remained intact – but it was quite yummy. I still preferred the baked rice bolognaise that I had at Raffles City but again, it’s unfair to make the comparison in the first place.
A’s was a little more boring and made less of an impact. While the egg was nicely scrambled, the smoked salmon was a little bland and lacked the distinctive flavour and savoury oomph of a well-smoked salmon.
Ironically, the one dish that I specially went there for turned out to be the most disappointing. I ordered the Nougatine crepe for us to share – a crepe filled with Nutella, served with nougatine (hazelnut) ice cream, vanilla Chantilly cream, caramelised filo pastry and drizzled with salty caramel. In fact, here’s the description on the menu (take note of the words ‘salty caramel’ – I’ll get to that in a bit):
The one I had at Raffles City was great – it tasted like a Snickers bar, and the salty caramel sort of muted the sweetness of the rest of the ingredients. However, when I tasted this one, the caramel was a bit sour, so at first I thought it was off and asked the kitchen to check. I mentioned that I had it at Raffles City before and it was distinctly not sour. After checking with the kitchen, the waitress informed me that it’s meant to be a passionfruit caramel, so the sourness is intentional, and in fact Raffles City had used the wrong caramel.
I find this a little hard to believe, but after a second tasting I had to admit that the sourness definitely did have a distinctive passionfruit edge, so at least I knew it wasn’t off. We finished it because we didn’t want to make a scene, but I’m not exactly pleased by this event. If I order something on the menu that clearly says “salty caramel”, I’m sure I’m not alone in expecting that to be what I get. If they want to change it to passionfruit caramel then fine, but change your menu accordingly to reflect it then. I’m still not sure who cocked up – did Raffles City really use the wrong one, or did Paragon make a mistake and try to pin it on Raffles City?
Has anyone else tried this particular sweet crepe at any of Canele’s outlets? I’m just curious to find out which version is the “correct” one.
A says:
Service was slow as there was only one woman at front of house when we got there. She was very helpful and impressed me by serving customers in the order they arrived, even though we skipped the takeout queue and went straight to a table.
Overall, the store there seems to be more for takeaway desserts than for proper meals. Food there is pretty good, but there are plenty more dining places I’d rather pick from at Paragon.
Canele
290 Orchard Road
B1-25, Paragon
Tel: 6733-8893
Open daily: 11 am to 10 pm
Monday, February 04, 2008
Xin Wang Hong Kong Café
C says:
Hong Kong-style cha chan tengs are the new donut stores. They’re popping up all over Singapore, and ironically the chain that started the whole phenomenon – Happy Valley Hong Kong Café – is in my opinion the worst.
Anchorpoint has recently gotten a facelift, and judging from the queue of cars entering the car park even on a weekday night, its new status as a mini-outlet mall (Charles & Keith, Club Marc and G2000 are some of the stores with outlets there) seems to be gaining favour with shoppers.
The old Oscar’s food court is gone; a smaller Koufu food court has now opened in the basement, and in Oscar’s old location is Xin Wang Hong Kong Café. Eating there is a simple but pleasant experience. Staff are polite but can be a tad overenthusiastic, and there are literally hundreds of items to choose from. Even someone like A is hard pressed to not find something he can eat.
I’ve already seen quite a number of other dishes that I’d like to return to try, but this time I decided to go for something quite unexpected – the BBQ eel hotpot congee. Sounds bizarre, I know, but somehow this works. The texture is similar to Teochew porridge rather than Cantonese porridge – i.e. the rice is cooked separately and simply added to the soup, so each grain is distinct and separate. The eel was quite tasty and generally not bony (a few bites had a couple of bones), and the egg when stirred into the whole mix thickened and sweetened it even more.
A ordered the instant noodles with luncheon meat and egg – my first choice until he stole it from me… This was decent but not as good as the one at Streets. Portion is quite small so it’s a good choice for a light meal.
The yin yang here is more tea than coffee, so it’s not as good as Streets or the HK Trolley Noodle place. Still, we’ll definitely be heading back to try their other offerings. Oh, another plus – they’re open till 2 am daily, so you know where to go if you have any late night hunger pangs.
A says:
Not as good as Streets but definitely not bad. Unless I’m craving Swedish meatballs from the Ikea across the road, this would be my top pick for air-con dining around Queensway.
Xin Wang Hong Kong Café
370 Alexandra Road
Anchorpoint #01-07/08
Tel: 6474-4498
Open daily 11 am to 2 am
Hong Kong-style cha chan tengs are the new donut stores. They’re popping up all over Singapore, and ironically the chain that started the whole phenomenon – Happy Valley Hong Kong Café – is in my opinion the worst.
Anchorpoint has recently gotten a facelift, and judging from the queue of cars entering the car park even on a weekday night, its new status as a mini-outlet mall (Charles & Keith, Club Marc and G2000 are some of the stores with outlets there) seems to be gaining favour with shoppers.
The old Oscar’s food court is gone; a smaller Koufu food court has now opened in the basement, and in Oscar’s old location is Xin Wang Hong Kong Café. Eating there is a simple but pleasant experience. Staff are polite but can be a tad overenthusiastic, and there are literally hundreds of items to choose from. Even someone like A is hard pressed to not find something he can eat.
I’ve already seen quite a number of other dishes that I’d like to return to try, but this time I decided to go for something quite unexpected – the BBQ eel hotpot congee. Sounds bizarre, I know, but somehow this works. The texture is similar to Teochew porridge rather than Cantonese porridge – i.e. the rice is cooked separately and simply added to the soup, so each grain is distinct and separate. The eel was quite tasty and generally not bony (a few bites had a couple of bones), and the egg when stirred into the whole mix thickened and sweetened it even more.
A ordered the instant noodles with luncheon meat and egg – my first choice until he stole it from me… This was decent but not as good as the one at Streets. Portion is quite small so it’s a good choice for a light meal.
The yin yang here is more tea than coffee, so it’s not as good as Streets or the HK Trolley Noodle place. Still, we’ll definitely be heading back to try their other offerings. Oh, another plus – they’re open till 2 am daily, so you know where to go if you have any late night hunger pangs.
A says:
Not as good as Streets but definitely not bad. Unless I’m craving Swedish meatballs from the Ikea across the road, this would be my top pick for air-con dining around Queensway.
Xin Wang Hong Kong Café
370 Alexandra Road
Anchorpoint #01-07/08
Tel: 6474-4498
Open daily 11 am to 2 am
Sunday, February 03, 2008
Brotzeit
C says:
This place has been on our to-visit list for a while, but it took a Makansutra Raw feature and my brother’s subsequent visit and recommendation to drag ourselves to VivoCity to try it for ourselves.
Which came first, the speciality or Makansutra? Almost every table ordered the pork knuckle – I don’t know whether that proves that it’s one of their best dishes, or whether everyone was there to try the knuckle that had been featured positively on Makansutra. Note that it isn’t on the menu, but do ask for it because it appears that it’s always available anyway.
Thus far, my best experience with German pork knuckle has been at Baden Baden restaurant, until the standard deteriorated slightly. The one at Brotzeit is quite different, and I think more authentic. The Baden version, though very tender, is drenched in a clear gravy which tends to make the crackling a bit soggy, especially if you eat as slowly as I do. Brotzeit serves the gravy separately, which allows for the crackling to be enjoyed in all its crispy glory.
Brotzeit’s crackling was good, but slightly on the thick side. The meat was very tender though, and almost falling off the bone. Instead of roast potatoes, it came with a rather interesting cold potato salad, and quite a heap of sauerkraut. Needless to say I’m on knuckle overload, and the next time we come we’ll try the sausages instead.
We also tried their liver pate with German bread. The pate was very very good, the bread – not so much. It was dry and hard, but slathered with enough butter and pate, and it was edible.
The restaurant’s quite cold inside, so I would recommend a table outdoors as long as it’s not raining.
A says:
Food is good. Service is good. Portions are big so even though this place is not cheap, I think it’s still a good deal.
Definitely a place you can come to share food and drinks with friends.
Brotzeit German Bier Bar and Restaurant
VivoCity #01-149/151
Tel: 6272-8815
Opening hours: Lunch 12 noon to 2.30 pm, Dinner 6 pm to 10 pm
This place has been on our to-visit list for a while, but it took a Makansutra Raw feature and my brother’s subsequent visit and recommendation to drag ourselves to VivoCity to try it for ourselves.
Which came first, the speciality or Makansutra? Almost every table ordered the pork knuckle – I don’t know whether that proves that it’s one of their best dishes, or whether everyone was there to try the knuckle that had been featured positively on Makansutra. Note that it isn’t on the menu, but do ask for it because it appears that it’s always available anyway.
Thus far, my best experience with German pork knuckle has been at Baden Baden restaurant, until the standard deteriorated slightly. The one at Brotzeit is quite different, and I think more authentic. The Baden version, though very tender, is drenched in a clear gravy which tends to make the crackling a bit soggy, especially if you eat as slowly as I do. Brotzeit serves the gravy separately, which allows for the crackling to be enjoyed in all its crispy glory.
Brotzeit’s crackling was good, but slightly on the thick side. The meat was very tender though, and almost falling off the bone. Instead of roast potatoes, it came with a rather interesting cold potato salad, and quite a heap of sauerkraut. Needless to say I’m on knuckle overload, and the next time we come we’ll try the sausages instead.
We also tried their liver pate with German bread. The pate was very very good, the bread – not so much. It was dry and hard, but slathered with enough butter and pate, and it was edible.
The restaurant’s quite cold inside, so I would recommend a table outdoors as long as it’s not raining.
A says:
Food is good. Service is good. Portions are big so even though this place is not cheap, I think it’s still a good deal.
Definitely a place you can come to share food and drinks with friends.
Brotzeit German Bier Bar and Restaurant
VivoCity #01-149/151
Tel: 6272-8815
Opening hours: Lunch 12 noon to 2.30 pm, Dinner 6 pm to 10 pm
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