Dairyworks Gouda Cheese

After trying natural cheeses, I have, apparently, develop a liking for it, I could not resist strolling over to the cheese section in Cold Storage to take a peek at the great selection of natural cheeses.

Dairyworks' packaging looks too attractive to be ignored, and I end up grabbing a pack of Gouda Cheese since I miss the slightly stretchy quality of this kind of cheese—think the texture of Mozzarella Cheese, but Gouda has stronger nutty flavour.

It tastes great either straight from fridge or melted on warm toast.

Country of Origin: New Zealand
Where to get this: Cold Storage

Note: Other brands that carry products made with 100% natural ingredients are Président (France, and not including individually wrapped cheese slices), Kerrygold (Ireland), Arla (Germany), Emborg (Germany), Organic Valley (USA), Sierra Nevada (USA), Coon (Australia), Entre Mont (France), West Minster (England), Galvani (Italy), Mainland (New Zealand), Tradition (Netherlands) and Ammerlander (Germany).

Tamar Valley Yoghurt

This is seriously good. The yoghurt is incredibly creamy with chucks of strawberry and blueberry fruits and puree mixed into it. Best of all, thus is made with all natural ingredients. Straight from Tasmania, the homeland of Tasmania Devil.

Country of Origin: Australia
Where to get this: Cold Storage Supermarkets

Organic Valley Baby Swiss Cheese

This cheese has an even more complex and robust flavour as compared to Emmental Cheese. The bitterness is more pronounced, but I can say it tastes very good when paired with butter and bread. The texture is similar to that of Gouda Cheese, being slightly stretchy when heated, so I recommend to try it on a warm toast for a different way to savour it.

Take note that I put the tag "Natural" in this post since saved for the Calcium Chloride (for added calcium?), the other ingredients of milk, salt, lactic acid and vegetable enzyme are natural.

Country of Origin: USA

Where to get this: Cold Storage Supermarkets

Tiger Sugar - Roar!

Here comes Tiger Sugar, roaring onto the shores of Singapore! After trying the Supertea's Tiger Drink, I like this beverage a lot, so naturally, I got to check out the offering of the famous Tiger Sugar. The counter is crowded, with a queue formed outside it. I wait for around twenty minutes before getting my hands on three helpings of Brown Sugar Boba with Cheese Mousse.

Well, with fresh milk and brown sugar that thoroughly seeped into the soft boba pearls, it is a winner. But I prefer Supertea's drink, whose cheese mousse is thicker and more pronounced in taste. I cannot really taste the cheese in Tiger Sugar. But to be fair, I drink the Tiger Sugar more than hour after I brought it. In addition, I am not into other food establishments in Capitol Piazza while Supertea is based in Millenia Walk, which is my favourite haunt.

Tiger Sugar is definitely worth a try since it is better than the beverages of almost all its competitors.

My Thoughts: Nice!

13 Stamford Road
Capitol Piazza #B2-32

Izakaya SHUN - Cuppage’s Best Kept Secret

It is just another day of getting our tummies happy when we head to one of our favourite haunts, Cuppage Plaza, to visit one of the restaurants in our regular list. Little did we expect to uncover yet another gem in this dingy little shopping complex. We are just trying our luck and waiting for the famed Kazu to open and then ask if we can get a table without reservation, it is at this moment that I notice a newly opened Japanese restaurant right besides Kazu, separated by a small corridor only.

After a quick search to find out that Izakaya SHUN is a sister restaurant of Kappo Shunsui, whose owner used to run a restaurant in Japan that was listed in Michelin Tokyo’s Bib Gourmand, well, I am all set to check out this restaurant!

The ambience is like that of posh restaurant bar with a bar counter, metallic tabletops, a mix of modern black plush chairs and those that have a touch of European medieval style and black walls with a brick wall at one end. And with the relaxing background jazz music, this is like the perfect place to chill and enjoy great food.

The menu is interestingly written in Japanese calligraphy style, but fret not, there are small and perfectly readable English words written below each item. The menu presented in this style sure adds on the feel of izakaya. Its offering is a mixed of everything from the usual chicken karaage to not-so-usual stingray fin. And after poring through the menu filled with Japanese words, we order Salmon sashimi, spicy pickled cucumber, snow crab’s cream croquette, chicken karaage and soba.

Otoshi, which is a small appetizer of ikura, comes up first. A great starter since each ikura is like a pearl of the essences of the sea: salty yet refreshing on the palates. The dash of yuzu added is the perfect accompaniment due to its light citrus flavour. I also like the firmness of the ikura here since like popping bubbles, it is nice to bite into it and then it goes “pop”. I also appreciate the thoughtful gesture of changing the originally intended salmon to ikura for our appetizers since we have ordered salmon and the chef does not want us to feel that the dishes are repetitive.

On our second visit, we are served unagi maki for otoshi. The starchy rice is smooth in texture and very flavourful. Pairs very well with the custard-like texture of the eel. I also like the crispy seaweed that goes with it.

While salmon is not the pedigree of sashimi, we opt to try it since it is our first time there and we want to try a more wallet friendly option. The cut is excellent, yielding slices with the perfect thickness. And served at the right temperature where the slices are cold enough to retain the freshness while is warm enough to release the flavours readily, the sashimi tastes so good! Now I am eager to try the other sashimi.

Spicy pickled cucumber is interesting in taste but the taste of preserved food is pretty strong, a bit too much to my preference since I am generally not really into preserved food stuff.

I actually prefer the kohada salad ordered on second visit. It is one of the most interesting salad I have tried. I like the strong taste of citrus generously added to the mix of slightly bitter leaves and finely sliced kohada fish. The contrast in textures between the leaves and soft flesh of fish actually works beautifully.

I love how chargrilled Pork from Miyazaki is lightly seasoned with dashes of sea salt and pepper to let the natural flavours of the pork shine through. And the seasoning is the perfect accompaniment to the flavours of charred meat. And the pork is perfectly grilled to have light hints of the coveted taste of charred meat yet featuring no burnt parts. The specialty chilli paste gives an extra kick to the taste.

A good source of carbohydrates to go with all the dishes will be the soba. I like the pretty generous amount of chopped scallions, spring onions and seaweed sprinkled on top of the soba. The hot clear soup is very flavourful, filled with the goodness of kombu and bonito. Drinking it on a rainy day hits the sweet spot. The soba is of al dente texture, which is my preference, but my companion will like it to be a bit softer in texture.

Cold soba is pretty good too.

I seldom see snow crab’s cream coquette featured in the menus, so I do not hesitate to order this one. Cutting through the mashed potato coated with breadcrumbs reveals the molten filling within. The filling is creamy with hints of umami. And the tangy coquette sauce created a nice balance in taste with the coquette.

As for the chicken karaage, my companion says it is the best. I do think that it is very good because the chicken is tender, succulent and juicy.

The young lady attending to us is very friendly, energetic, alert and attentive. I am really impressed. Just a note, the food will take a while to be served.

I totally enjoy dining at Izakaya SHUN because this place simply feels different from the others, in large part due to the dishes and the menu. The meal is supposed to be on me as I had promised. However, my companion loves the food here so much that he insists on footing the bill. He does get a shock from the price of the tea, which is $5 per pax!

So we conclude that it is better to order a second helping of house pour sake at $9 instead. That is what we are going to do the next time we come here again.

My Thoughts: Yes! I uncover another gem in Cuppage! More reasons to go to Cuppage.

This restaurant had underwent some changes, such as moving to Keong Saik and then moving back to Cuppage. Check their website for latest updates instead.

https://www.izakayashun.sg/

First Culinary Restaurant - Surprisingly Good

Actually, it had never crossed my mind to visit this Chinese restaurant located in ITE College Central building despite passing by it often and taking note of it. Since I need to look for a restaurant to have my CNY reunion dinner next year—lots of restaurants are fully booked by now, yes, the horrors—this is where First Culinary Restaurant comes onto my radar. And since we are there, we figure that we might as well have our dinner there. I did not expect much, so I am pleasantly surprised that the food is pretty good!

Crispy Prawn Pancake is the one of highlights since I like the fresh prawn paste wrapped in incredibly thin and crispy dough.

Lemongrass pork gets the thumbs-up from me too due to the interesting addition of lemongrass and the not-so-chewy texture of the meat. I also appreciate the hand drawn pictures on the serving plates. A nice extra touch.

The Qing Long vegetables is slightly firm in texture yet easy to bite, signifying its freshness.

One of the staffs has told me that there is a family specially coming down for the char siew, but since the chef who makes the char siew is not in, it is not available that day. Char siew that needs specialized chef to make? Interesting, I may go back to try the char siew. When I do that, I will update on here. The same goes for the update on the restaurant’s standard during CNY period. Update: I really go back and get to try the char siew. It is really good due to the fact it is marinated with natural ingredients instead of the usual factory made red colour char siew sauce. This char siew, like any quality char siew, has layers of fat between the meat, so it is best to share this with a couple of people.

The stir-fired hor fun is excellent, and the Prawn Mango Roll is interestingly made with rice paper.

Again, I was expecting the restaurant to look dingy due to its location at the fringes of the heartland. Yes, my bad, stereotyping. But the interior of this place exceeds my expectations. It is pretty grand actually. The layout is that of traditional Chinese restaurant, but the furnishings and decor have touches of modern influences.

Service is pretty much like that of other Chinese restaurants—efficient and pretty friendly.

With pretty good, nice ambience and convenient location (for me), this is a nice choice for heartlanders living around Ang Mo Kio, Hougang and Serangoon.

And the CNY reunion dinner gets the thumbs-up from me. Way, way better than Kai Garden. The service is especially efficient, no delay, no dirty plates and no wrong orders despite the huge crowds. And the standard of the food is good. Lobster and duck are included in the mid tier set menu instead of the usual chicken and prawns. We are definitely sticking with this restaurant for our 1st choice to have CNY reunion dinners.

My Thoughts: Nice Choice for Family Gathering

Nearest car park: ITE College Central’s carpark
Nearest MRT: Ang Mo Kio

ITE College Central
2 Ang Mo Kio Drive
Block A #01-09
Singapore
Contact No: 6481 5500

Seoul Restaurant - Best Korean BBQ Restaurant

Few years ago, a friend of mine, who is a self-professed foodie, had recommended a Korean restaurant in The Regent Hotel. I was pretty interested since I have very good impressions of Regent's lineup of restaurants due to the fact that I like Summer Palace and Basilico a lot. Though I enjoy Korean cuisine, the truth is it is not exactly the type of cuisine I will jump into trying. So I never got around to trying the food there. By a twist of fate, I end up coming here for lunch, and found the best Korean BBQ restaurant in Singapore.

The appetizers are pretty standard fare of kimchi, which is nice, as expected, sweet potato tempura, beanspouts and potato salad. In this department, I still prefer Hansik's offerings. Then again, the highlight of Seoul Restaurant is the meat, so let's get to that now.

The meat here is the best among all the Korean BBQ places I had been to. The meat is incredibly fresh and thoroughly marinated, thus yielding very flavourful, succulent, juicy barbecued meat that is imbued with the aroma of charcoal. Yes, instead using the conventional heater, we barbecued the thick slabs of meat over charcoal, and this is one of the reasons that make this restaurant a winner in barbecued meat department. And it helps that the grill station is designed in such a way that the oil will not be sprayed onto me, unlike what regularly happened when I visited other self service BBQ restaurants. The sesame oil with salt is a great condiment to go with the meat. Highly recommend the pork collar since the meat is not too chewy like the ribs, and the pork is generally more flavourful than the chicken. Another suggested way of enjoying the meats here is to go light first by savouring the BBQ chicken first, then the pork. And one more thing: the pork belly looks like the thinly sliced type in the menu, but when it is served, I am shocked to see that each slice is at least one centimetre thick! So if one wants to try that, be prepared, especially since pork belly has high ratio of fat.

The spicy soft beancurd stew with clams and egg yolk is another must order. The umami of the clams is impossible to resist.

Seafood pancake is prepared right in such a way that the ratio of vegetables to flour is high.

Chilled buckwheat noodles soup is a novelty, which reminds me of cold soba that I love. Add a splash of vinegar and a dot of mustard, the smooth cold fine noodles, soaked with the essence of the soup, is a enjoyable, refreshing treat. But I do find it a tad too chewy as compared to soba.

Service is, well, pretty okay. Kind of like in the middle for all aspects.

If I want to have Korean BBQ, is fine with travelling down to Orchard area and do not mind the aftermath of strong barbecue smell on me, this restaurant is the first to come to my mind.

My Thoughts: My Number One Choice for Korean BBQ buffet

Nearest car park: The Regent Hotel’s car park
Nearest MRT: Orchard

1 Cuscaden Road
The Regent Hotel #03-02
Singapore
Contact No: 63388548

Tradition Edam Cheese

Looks like I have developed a craving for quality cheeses after first buying a pack of 100% natural cheese made only with milk, lactic acid, salt and rennet. And so after finishing the amazing Président Emmental Cheese, I am off to try out other brands and types of cheese.

I choose Tradition Edam Cheese for obvious reason that it is made with natural ingredients.  The cheesy flavour is actually very pronounced in this Edam cheese and the texture is simply to that of Gouda. So I guess it should be good on warm toast. But take note that this cheese is very salty, so best to eat it with bread. It has a slight bitterness as end note.

I do wish that Tradition makes the packaging resealable like the other brands. But it is not. Alas.

Country of Origin: Netherlands
Where to get thus: NTUC supermarkets

Note: Other brands that carry products made with 100% natural ingredients are Président (France, and not including individually wrapped cheese slices), Kerrygold (Ireland), Emborg (Germany), Dairyworks (New Zealand), Arla (Germany), Organic Valley (USA), Sierra Nevada (USA), Coon (Australia), Entre Mont (France), West Minster (England), Galvani (Italy), Mainland (New Zealand) and Ammerlander (Germany).

Kerrygold Mature Cheddar Cheese

Curious on the real look of the oh-so-familiar Cheddar? Check out Kerrygold’s Mature Cheddar made from milk produced by grass-fed cows, or see the photo below.

This is how natural Cheddar cheese looks like, without the colour additive. This cheese has the distinctive tang of Cheddar cheese. Also, it is richer and creamier than the common varieties. Take note that it is pretty crumbly in texture, thus breaking easily. But really, if I want to savour Cheddar cheese, I will get this cheese over others.

Country of Origin: Ireland
Where to get this: Cold Storage supermarkets

Other brands that carry products made with 100% natural ingredients are Président (France, and not including individually wrapped cheese slices), Emborg (Germany), Dairyworks (New Zealand), Arla (Germany), Organic Valley (USA), Sierra Nevada (USA), Coon (Australia), Entre Mont (France), West Minster (England), Galvani (Italy), Mainland (New Zealand), Tradition (Netherlands) and Ammerlander (Germany).

Dragon Bowl - Surprisingly Good Chinese Food

Closed

It is not easy to find decent Chinese restaurants in the heartlands, so when Dragon Bowl set up a branch at Greenwich—one of those places I go to often due to the convenience, we decided to check it out. I was not impressed then, by both the food and service. I kind of refused to go there again when my companion wanted to since he is so into Chinese cuisine. After a long time, with him keep saying that things have greatly improved over there since he brings his family there for dinner regularly, I take the plunge again. And he is right on that! After a few visits, and here I am, writing about this restaurant.

The prawns used here is very fresh since I have no allergy reactions from eating them. And the round, plump prawn dumplings, aka haw gow, are generously packed with lots of prawn stuffing. Another highlight is the Mango Prawn Rolls, which is prepared in a unique fashion. The mango and prawn are stuffed into super crunchy dough-fritter-like exterior, and then the roll is cut in half before being served. The look of the prawns soaked in slightly molten mango inside the fried dough sure whets the appetite. And the texture is perfect because of the crispy fried dough wrapping the springy prawn and mango. This is a must try in the restaurant.

I also like the limited edition Qing Long vegetable, which is a kind of chives. The vegetable was expertly fried to retain the freshness, moisture and green colour while ensuring that the flavours of garlic and seasoning are thoroughly infused into it.

I do remember that what changed my mind about this restaurant is the National Day set meal. It is very value for money since lots of fresh seafood are featured, from abalone, crayfish to sea cucumber. And I enjoy all dishes, except for the rice since there is too much rich paired with too little ingredients. The manager told us that they have specials every now and then, so keep our eyes peeled for new promotions.

Service improves a lot also. And since my companion is a regular there, they immediately recognize him and sometimes, some of them standing near the door will welcome us into the restaurant.

Dragon Bowl is definitely a good and convenient choice to satisfy our cravings for Cantonese cuisine.

My Thoughts: Nice!

This restaurant is no longer in operation.

Pullman Bakery - Interesting Variety of Yummy Breads

The moment I stepped into this upmarket bakery, I am wowed over by the huge variety of breads there. To top it off, most of the breads are not the usual run of the mill type, it is really tempting to buy all of them to try. I end up getting the famous Melon Bun and the Ham and Cheese bread.

Melon Bun is surprisingly yummy even though it has no filling. The bread is soft and fluffy, and the crumbly sweet crust on top plus the milky goodness within makes this a sweet delight.

Ham and Cheese bread is slightly different from the Ham and Cheese found in other establishments due to the thick strip of creamy cheese and the sprinkling of pepper on top to give an extra kick. I like it that the cheese used here is not the usual cheese slice but natural cheese.

I look forward to update this page more after I have tried more of their offerings.

My Thoughts: Nice!

Nearest car park: Millenia Walk
Nearest MRT: Promenade

Millenia Walk #01-97/98
9 Raffles Boulevard
Singapore
Contact No: 63373575

béni - Surprises and Blessings all rolled into one

Since I had passed my N5 Japanese Proficiency Test, I immediately knew “beni” means red in Japanese when I passed by this restaurant in Mandarin Gallery—that was when I took note of this establishment. And I found out later that it means blessings in French. Nice wordplay, I must say. And the name actually embodies what the food here is all about. There is an element of surprise hidden in each dish, and this surprise is like the colour red: bold and striking. Enveloping these surprises is bliss in tangible form that feel like blessings.

The posh interior of the restaurant takes on a pretty unique concept with the open kitchen being right in front of the counter seats. Really, the action is right before my eyes. The kitchen crew is unbelievably disciplined and committed to preparing the dishes. They go about doing their thing without much of a sound, saved for the occasional instructions from head chef. So unless one wants to have some private dining space, getting the counter seats will be nice for gaining some insight on how the food is prepared. And oh, I got to say that I love the beautiful crystal-like napkin holder and spoon rest. These little things add a touch of elegance to the place.

Like with all French meals, bread is first served, and it is one of the best breads I have in restaurants. In fact, it is on par with those of Odette and L'Atelier de Joel Robuchon. Served warm, the buttery goodness packed into the thin sheets of dough in the croissant rendered this bread to be good enough to be eaten on its own. When eaten with French butter and a dab of seaweed sea salt, it is pure indulgence. Mini baguette and bread with sun-dried tomatoes are oh-so-good also.

Amuse-bouche of the day is one of the best oysters I ever have. Instead of soaking the oyster in condiments with strong flavours like we always do with raw oysters—I am absolutely guilty of it, Chef Yamanaka opts to let the sweet briny flavours of the fresh raw oyster stand out on its own, with the accompanying creamy vegetable foam accentuating the flavours. Sea water jelly and just a dot of mignonette are added for that extra kick to the taste. This dish says it all about my love for oysters.

Salmon Confit is a pretty dish that does pretty well to keep the expectations there after the amazing amuse-bouche. The salmon and salmon roe feature strong flavours that are tamed and refined by the subtly sweet Japanese butterhead sauce and an interesting ensemble of thinly sliced carrots—3 types of them— and a variety of radishes. The root vegetables add a refreshing element to the dish, and I suggest to eat them together with the salmon.

Next is the mushroom cream with truffle royale hidden underneath. Just when I thought the oyster will be the best dish of this meal, this cold appetizer comes in to fight for the top spot. It is served cold, and without the heat as distraction, I can fully appreciate the silky texture of the custard and the rich, complex earthy flavours of the truffle and the different types of mushrooms used. The little surprise comes in the form of the incredibly tiny croutons and drops of oil. These incorporate small bursts of excitement into the taste and texture. I never know mushroom soup can be this good, until now.

The scallop that comes up next is the biggest scallop I have seen, and it tastes very good due to great preparation, the truffle dressing and celeriac puree. About forty percent cooked, the scallop is soft and chewy, easy to cut. And the nutty overtones of pureed root vegetable, celeriac, adds complexity to the overall taste without eclipsing the sweet, delicate flavours of the scallop. With decadent truffle dressing drizzled over them, the complexity of the taste is mind-blowing.

I personally feel that it is not easy to prepare fishes, and not every top-notch restaurants can get it right for their fish mains. Well, chef Yamanaka has the Amadai from Kyoto prepared in quite a different way, and it works. Instead of being pan-seared to get that coveted taste of charred meat, the amadai here, without a crust of char, showcases the clean taste and smooth texture of the tilefish. The extra dimensions in taste come from luxurious, umami rich, lobster sauce and three types of mushrooms, including the rare porcini, which is mycorrhizal, meaning it only grows in certain specific environment. The crispy scales may look monstrous, but it adds an interesting texture to the dish. And it is a nice departure from the usual rubbery fish skin. I usually have difficulty finishing the fish skin but not the fish here.

Mont Blanc is the perfect dessert to end this meal. I always love the nutty and earthy flavours of Japanese chestnuts, and this place takes it further and makes it more luxurious by adding lemon meringue chip, whisky ice-cream and macadamia nuts sautéed with honey and butter. I love the macadamia nuts because they are so crunchy and flavourful. And yes, it complements the Japanese chestnut cream very well. It had been a while since my visit to Robuchon where I had a dessert that made me swoon in delight. This dessert does it for me.

The petit fours are good also, with the one that has smooth, rich pistachio cream being exceptional, I also like the gold flake on it. And this is the surprise of the petit fours.

By the way, the champagne actually tastes sweeter with the food.

Service is very professional and all the staffs are very knowledge. It is a nice touch that the head chef serves up some of the dishes. This is going the extra mile. It will be perfect if they have a service staff assigned to look out for any patrons in need of anything.

I love how Japanese quality produce is used in these French dishes. It creates something different yet remains grounded in its French roots. I love all the dishes to the bits. I can say this is the best restaurant I have visited in 2018.

My Thoughts: Amazing, amazing, amazing

Nearest car park: Mandarin Orchard Hotel's car park, or Ngee Ann City's car park
Nearest MRT: Orchard

333A Orchard Road
#02-37 Mandarin Gallery
Singapore
Contact No: 91593177