So best to stick to treats made with natural colourings and flavours. Artificial flavourings taste awful anyway.
Tuesday, July 31, 2018
Oh my God, those artificial food colourings are really awful stuff!
I was chatting with my American friends when one mentioned candy corn. I was like, “What’s that?” and as usual, went to google about it. The biggest surprise is that I found this site detailing the evils of artificial colours found in candy corn. These chemicals can cause a whole host of health problems. No wonder the doctors told me not to give stuff with artificial colourings to kids with allergy problems.
Monday, July 30, 2018
Akimitsu - Don Don Don
Ever since Kinsa had relocated to Bukit Timah and Marugoto Shokudo had shuttered, Ang Mo Kio is again facing a dought of decent restaurants. Haru, the restaurant that takes up Kinsa’s premises, looks promising, but I haven’t tried enough of their offerings to write a more comprehensive post. So it is cool that Akimitsu comes to fill up that void, sort of.
The menu is extensive in the Don department, featuring all kinds of don, from cutlet, fried ebi to stir fried pork. I have tried the spicy tendon, and I like the spiciness of the chilli powder that adds an extra kick to the don. And of course, I appreciate the generous helping of fresh prawns coated in light batter. The starchy Japanese rice gets the tick from me also.
But take note that this place is mainly about don, so there is not much of anything else outside of don that is available on the menu. And the free flow of prickles is refreshing in taste but too rough in texture though.
Still it is a great place to get a satisfying, quick and filling meal
My Thoughts: Cheap and Nice!
The menu is extensive in the Don department, featuring all kinds of don, from cutlet, fried ebi to stir fried pork. I have tried the spicy tendon, and I like the spiciness of the chilli powder that adds an extra kick to the don. And of course, I appreciate the generous helping of fresh prawns coated in light batter. The starchy Japanese rice gets the tick from me also.
But take note that this place is mainly about don, so there is not much of anything else outside of don that is available on the menu. And the free flow of prickles is refreshing in taste but too rough in texture though.
Still it is a great place to get a satisfying, quick and filling meal
My Thoughts: Cheap and Nice!
This restaurant had shifted to Plaza Singapura.
Sunday, July 29, 2018
Can Singapore continue to be the Food Paradise we love?
Is it possible to find a balance of cultivating a vibrant food scene while ensuring that it is sustainable economically? In Singapore, at one point in time, yes, this was achieved. From hawker fare to fine dining, Singapore hit all the right spots due to our cultural diversity, Singaporeans’ love for good food ... and affordability. But with the recent closure of Robuchon’s restaurants, I can say this is no longer the case.
Of course, I do not say this based on the fate of two restaurants only. The truth is that this also happens to many good restaurants and hawker stalls that I had written about. If one says that it is hard to sustain a restaurants, then I want to ask, “How about the hawker stalls?”
Why must be restaurants be super crowded to be able to sustain their business? Is it due to the ever increasing rental rates, our increasing cost of living or simply overly stiff competition?
It is exciting to see new restaurants pop out, but the thing is that is there any plans to control the number of restaurants set up? Are they allowed to flourish with only a decently sized crowd when everything here is so expensive? The unbelievable high rental rates here make it difficult to do so.
As for the hawker stalls, are the rental rates demanded even realistic? Recently, KF Szeto has revealed that the rental of a hawker stall can go as high as four thousand dollars! How many orders do the hawkers need to take to even make ends meet? If those so-called social enterprises are going to operate the hawker centres and kopitiams on the basis of greed and immediate gains instead of long term sustainability, the number of hawkers will dwindle. When there is not enough hawkers willing to rent their units, they can just “eat air” then. So much for UNESCO nomination. There will be no cultural heritage if there are no hawkers to keep it alive.
Nowadays, chain restaurants are mainly the ones that survive such stifling environment. And this is boring. I don’t like to go to most shopping centres because most only have the same old chain restaurants. If the greed for profits continues to take precedence over a nuturing environment for local talents to flourish, our unique food culture will cease to exist. When that happens, landowners can forgot about renting out their premises since investing in food industry will be seen pointless when nobody specially comes to Singapore for our food.
Do you expect tourists to try the food at one of our chain restaurants when there are branches of such restaurants in their own countries?
Of course, I do not say this based on the fate of two restaurants only. The truth is that this also happens to many good restaurants and hawker stalls that I had written about. If one says that it is hard to sustain a restaurants, then I want to ask, “How about the hawker stalls?”
Why must be restaurants be super crowded to be able to sustain their business? Is it due to the ever increasing rental rates, our increasing cost of living or simply overly stiff competition?
It is exciting to see new restaurants pop out, but the thing is that is there any plans to control the number of restaurants set up? Are they allowed to flourish with only a decently sized crowd when everything here is so expensive? The unbelievable high rental rates here make it difficult to do so.
As for the hawker stalls, are the rental rates demanded even realistic? Recently, KF Szeto has revealed that the rental of a hawker stall can go as high as four thousand dollars! How many orders do the hawkers need to take to even make ends meet? If those so-called social enterprises are going to operate the hawker centres and kopitiams on the basis of greed and immediate gains instead of long term sustainability, the number of hawkers will dwindle. When there is not enough hawkers willing to rent their units, they can just “eat air” then. So much for UNESCO nomination. There will be no cultural heritage if there are no hawkers to keep it alive.
Nowadays, chain restaurants are mainly the ones that survive such stifling environment. And this is boring. I don’t like to go to most shopping centres because most only have the same old chain restaurants. If the greed for profits continues to take precedence over a nuturing environment for local talents to flourish, our unique food culture will cease to exist. When that happens, landowners can forgot about renting out their premises since investing in food industry will be seen pointless when nobody specially comes to Singapore for our food.
Do you expect tourists to try the food at one of our chain restaurants when there are branches of such restaurants in their own countries?
Wednesday, July 18, 2018
Hokkaido Baked Cheese Tart - Okay lah
I guess many people will mistake this brand of cheese tart with the one from Japan, BAKE Cheese Tart, due to the similarities in the colour scheme of the packaging. Once one is clear that these two brands are totally unrelated, the question about the differences arose.
Price wise, Hokkaido Baked Cheese Tart—I will call this HBCT from here on—is slightly cheaper than BAKE. And since there are quite a number of HBCT outlets, it is easier to grab some HBCTs to satisfy one’s cravings for cheese tart. And for the record, this brand is not from Hokkaido, but from Malaysia instead.
But for out of this world experience of savouring cheese tart, BAKE is the one instead. HBCT has lava-like cheese filling, which is nice, and it is a good thing that it is different from the texture of BAKE’s cheese filling. So if one wants to try something different from BAKE’s products, this one is worth a try, but take note that HBCT’s cheese is more one-dimensional in taste. My main gripe is that HBCT’s pastry crust has gritty and rough texture that does not go well with the smooth cheese filling. Otherwise, it is pretty okay actually.
My Thoughts: Not Bad
Click Here for location of stores
Price wise, Hokkaido Baked Cheese Tart—I will call this HBCT from here on—is slightly cheaper than BAKE. And since there are quite a number of HBCT outlets, it is easier to grab some HBCTs to satisfy one’s cravings for cheese tart. And for the record, this brand is not from Hokkaido, but from Malaysia instead.
But for out of this world experience of savouring cheese tart, BAKE is the one instead. HBCT has lava-like cheese filling, which is nice, and it is a good thing that it is different from the texture of BAKE’s cheese filling. So if one wants to try something different from BAKE’s products, this one is worth a try, but take note that HBCT’s cheese is more one-dimensional in taste. My main gripe is that HBCT’s pastry crust has gritty and rough texture that does not go well with the smooth cheese filling. Otherwise, it is pretty okay actually.
My Thoughts: Not Bad
Click Here for location of stores
Tuesday, July 17, 2018
Jagabee
おいしい!!!
Okay, I wrote, “Oishii!” which means delicious. I just got my eager hands on some Jagabee potato products, and I absolutely love ... munching on them. Many years ago, a small packet, brought in Hokkaido, was given to me as present and till now, I still remember it as the best potato sticks I ever have. Even now, this has not changed. The Hokkaido premium variety, made from non-GMO Hokkaido potatoes, cannot be found in just any supermarkets, so imagine my joy when I saw them in Emporium Shokuhin. The natural taste of potatoes is pronounced in this range of Jagabee products, thus no MSG is needed to enhance the taste. In fact, only salt is used on the colourful, cute Pirika cubes—the colours come from the use of normal, natural red and purple potatoes. I also love Imoko and Kobutaro for its strong taste of umami due to the addition of scallop extract and dried bite-sized sheets of kelp.
So looking forward to get Pokkuru! And latest update: I got them! Eating those crunchy French fries is reliving the fond memories of tasting such awesome potato chips for the first time.
Country of Origin: Japan
Where to get this: Choco Express at AMK Hub and Emporium Shokuhin (This grocer is currently not in operation)
Okay, I wrote, “Oishii!” which means delicious. I just got my eager hands on some Jagabee potato products, and I absolutely love ... munching on them. Many years ago, a small packet, brought in Hokkaido, was given to me as present and till now, I still remember it as the best potato sticks I ever have. Even now, this has not changed. The Hokkaido premium variety, made from non-GMO Hokkaido potatoes, cannot be found in just any supermarkets, so imagine my joy when I saw them in Emporium Shokuhin. The natural taste of potatoes is pronounced in this range of Jagabee products, thus no MSG is needed to enhance the taste. In fact, only salt is used on the colourful, cute Pirika cubes—the colours come from the use of normal, natural red and purple potatoes. I also love Imoko and Kobutaro for its strong taste of umami due to the addition of scallop extract and dried bite-sized sheets of kelp.
So looking forward to get Pokkuru! And latest update: I got them! Eating those crunchy French fries is reliving the fond memories of tasting such awesome potato chips for the first time.
Country of Origin: Japan
Where to get this: Choco Express at AMK Hub and Emporium Shokuhin (This grocer is currently not in operation)
Le Binchotan - Exciting and Simulating
Closed
The setting of this restaurant has this futuristic yet cosy vibe due to the curved corners of the ceiling that make the place feels like the interior of a posh train. Shelves of alcoholic drinks occupy the wall behind the bar counter to emphasize that this is the place to chill out while enjoying the buzz and action happening all around. I like the rough stone surface of the bar table top because it feels edgy and simply for the novelty.
First up are the breads and a curious home-made butter spread that has charcoal, mashed carrot and Japanese spices added. Points given for daring to opt for something different, and I appreciate the mild, subtle flavours of the spread. But the bread does not do justice to the spread, being dry, hard and not warm. Though take note I am fussy about quality of staples, such as breads and rice, so others may like the bread here.
House-smoked Salmon gets the thumbs up from me. Well, this is recommended by the staff after all, and an excellent recommendation at that. The smoked salmon is bursting with flavours, not only from well-prepared salmon, but also from the sesame, finely chopped spring onions and sea salt sprinkled generously on top of the fish. It tastes great when eaten on its own and goes very well with the mashed purple potato that introduces sweet earthy flavours to the appetizer.
Uni and Caviar got to be the standout dish of this restaurant due to sheer amount of flavours packed into this appetizer. The strong nutty briny taste of the generous helping of uni—the fresh uni served here is golden in colour and is of the less sweet variety, the intense, explosive flavours of the sea stored in the caviar and the mild sweetness of the grilled corn mousse complement each other perfectly and definitely do not shy from grabbing the attention of our taste buds. The corn mouse does well to add a touch of sweetness to the uni and caviar, and this custard with pudding-like consistency also tastes great on its own. Recommended to try it both ways. This creation is very creamy, so it is best to share it with that someone special or one’s BFF.
Sakura Ebi cappellini is a great follow-up as the mains to the flavourful, umami rich appetizers. Yes, more umami! Thanks to the sakura ebi and kombu added to this dish. And every fine strand of capellini—my favourite pasta, by the way—is coated with umami goodness of kombu. Sakura ebi not only adds the extra punch to the taste, its crunchiness also gives an extra dimension to the texture. This is something that separated this pasta dish from its counterparts.
Coconut Pudding is like the natural choice of dessert for me due to my love for anything coconut. And I am happy with my choice. The coconut pudding is so rich, smooth, creamy and is full of nutty goodness of coconut. The richness of the coconut pudding is balanced by the refreshing bitterness of matcha powder and the sourness of freeze-dried raspberry chips. It is perfect combination. And the raspberry chips are crunchy to add different texture to the dessert, so it is not just about pudding only.
Service is friendly and spontaneous, which is the type of service perfect for restaurant bar establishments. Just do not expect fine dining detailed style of service here, and all is good.
I like this restaurant a lot because not only the food features bold flavours, the chef also adds ingredients that create varied texture in the dishes. This is one of my recommended places to hang out with friends as the rich dishes are perfect for sharing.
My Thoughts: Impressive!
This restaurant had shifted to Neil Road and rebranded as Iko Restaurant.
Monday, July 9, 2018
Hanashizuku - Cuppage’s Little Secret
Hanashizuku is one of those restaurants that I always pass by but never have the chance to check it out since it used to be opened for dinner only. I finally get around to try out the food there when it started to open for weekday lunch recently. And I guess I just suss out another well-kept secret hidden in the dingy Cuppage Plaza.
Ambience wise, this place is like an upmarket izakaya and bar due to the posh settings, yellow lights and the jazz music playing in the background. It is perfect for chilling out if one just wants to soak in the relaxed atmosphere and enjoy good food. Great for dates too, due to the romantic soft yellow lights and soothing music.
Starting with the salad of fresh crisp raw vegetables drizzled with sesame sauce, I like the thin shreds of radish that give an extra crunchiness and refreshing taste to this starter.
I order Bento of the Week, which features lots of small dishes for me to try out. The trio of salmon, akami and hanachi sashimi is fresh, with absolutely no hint of the fishy smell. Pumpkin with Sakura ebi is probably one of the best pumpkin dishes I have tried. I have no love for pumpkins, but the dish here changes my mind. Soft yet not mushy, the sweet pumpkin soaks up the unami of the thick, starchy broth that it is suspended in, and with the strong taste of the shrimp, the savoury flavours add dimension to the taste of the root vegetable and balances the sweetness of the pumpkin.
Crab Coquette makes for a hearty treat due to the creamy, lava-like crab filling enveloped by mashed potato coated with incredibly crispy breadcrumbs. And the shredded cabbage salad is a refreshing addition to this deep-fried item. This dish goes very well with the quality starchy Japanese rice sprinkled with seaweed and sesame. Grilled Salmon with Spicy Roe sauce is better than most cooked salmon dishes I had tried because of the creamy spicy roe sauce that neutralizes the strong aroma of cooked salmon. But I will prefer it if the sauce is spicier to further balance the strong flavours present.
Tempura and Sashimi set is really value for money. For $18.00 only, one can get three thick slices of salmon sashimi and an assortment of tempura items that feature very crispy fried batter.
Service is absolutely great due to the attentive and friendly staff. The service does a great part to make this restaurant feels like the perfect place to chill out.
After trying the lunch sets, I am eager to go back and try other interesting offerings on the ala carte menu, like the carpaccio dishes. So stay tuned to this page for updates!
My Thoughts: Very Nice!
Nearest car park: Cuppage Plaza’s car park
Nearest MRT: Somerset
5 Koek Road
#02-01 Cuppage Plaza
Singapore
Contact No: 6733 7498
Thursday, July 5, 2018
Man Fu Yuan - Healthy yet Tasty Chinese Cuisine
Yes, I know, generally speaking, when one thinks of healthy food, the images of bland vegetables comes into mind. The food here defies that stereotype through. The fresh ingredients take the main stage here to impress diners with their wholesome flavours.
The interior of the restaurant is reminiscent of that of a traditional Chinese teahouse due to corridor-like layout and dark wooden blinds and floor. It is interesting to walk through the place like a model, but the place does feel kind of confined, which one may or may not appreciate.
Dim sum staples, such as Prawn Dumplings and Minced Pork Dumplings, are presented in a luxurious manner, where gold flakes perch ontop of the Prawn Dumplings and abalone with tobiko on the latter. As said before, these dim sum items are not as salty, but they are full of flavours due to the quality ingredients used.
And Bean curd skin Roll, Prawns, stuffed full of prawns, features incredibly crispy bean curb skin.
Deep-Fried Scallops with Sugar Cane is a must order because this is the restaurant’s specialty and cubed scallops mixed with minced prawns that are coated with golden breadcrumbs is a sinful delight to indulge in. As for another scallop dim sum, Rice Roll, Scallops, it is nice, due to the fresh scallops, but not exceptional, and the accompanying sauce is slightly too sweet to my liking. My companion absolutely loves this dish though.
Wok-fried Radish Cake is surprisingly good, given its ordinary appearance. The plain-looking savoury cake is soft and fluffy in texture with a bit of charred surface and packs the flavours of Chinese sausage and shrimps. Minced Pork Congee is freshly prepared, thus is free of that offensive metallic taste that comes with congee being stored in pots for too long. So ticks given to these two dim sum items.
Salted Egg Yolk Custard Bun is called 流沙包, meaning flowing lava bun. But the ones here should be called 凝沙包, which means crystallized lava bun. Well, the taste is pretty good, but I am not exactly impressed when I get a pudding-like filling while expecting it to flow out like lava.
Service is typical of high end Chinese restaurants: efficient, responsive, professional and polite. One of the female staff does break out of this mould to go the extra mile by serving us with lots of smiles. So extra point given to the service side because of this service staff.
I feel this restaurant is an excellent choice for family outings and foodies who are health conscious since less salt and oil are used to prepare the food while not compromising on the taste. This place definitely comes to my mind when planning family gathering.
My Thoughts: Very Nice!
InterContinental Singapore
80 Middle Road
Contact No: 68251008
The interior of the restaurant is reminiscent of that of a traditional Chinese teahouse due to corridor-like layout and dark wooden blinds and floor. It is interesting to walk through the place like a model, but the place does feel kind of confined, which one may or may not appreciate.
Dim sum staples, such as Prawn Dumplings and Minced Pork Dumplings, are presented in a luxurious manner, where gold flakes perch ontop of the Prawn Dumplings and abalone with tobiko on the latter. As said before, these dim sum items are not as salty, but they are full of flavours due to the quality ingredients used.
And Bean curd skin Roll, Prawns, stuffed full of prawns, features incredibly crispy bean curb skin.
Deep-Fried Scallops with Sugar Cane is a must order because this is the restaurant’s specialty and cubed scallops mixed with minced prawns that are coated with golden breadcrumbs is a sinful delight to indulge in. As for another scallop dim sum, Rice Roll, Scallops, it is nice, due to the fresh scallops, but not exceptional, and the accompanying sauce is slightly too sweet to my liking. My companion absolutely loves this dish though.
Wok-fried Radish Cake is surprisingly good, given its ordinary appearance. The plain-looking savoury cake is soft and fluffy in texture with a bit of charred surface and packs the flavours of Chinese sausage and shrimps. Minced Pork Congee is freshly prepared, thus is free of that offensive metallic taste that comes with congee being stored in pots for too long. So ticks given to these two dim sum items.
Salted Egg Yolk Custard Bun is called 流沙包, meaning flowing lava bun. But the ones here should be called 凝沙包, which means crystallized lava bun. Well, the taste is pretty good, but I am not exactly impressed when I get a pudding-like filling while expecting it to flow out like lava.
Service is typical of high end Chinese restaurants: efficient, responsive, professional and polite. One of the female staff does break out of this mould to go the extra mile by serving us with lots of smiles. So extra point given to the service side because of this service staff.
I feel this restaurant is an excellent choice for family outings and foodies who are health conscious since less salt and oil are used to prepare the food while not compromising on the taste. This place definitely comes to my mind when planning family gathering.
My Thoughts: Very Nice!
InterContinental Singapore
80 Middle Road
Contact No: 68251008
Wednesday, July 4, 2018
Chocolates!!!
Frankly speaking, I had never been a fan of chocolates or anything chocolate. Only quality chocolates can covert me into a chocolate lover in an instant. And these do not include the likes of boutique chocolates, like Godiva, and the Belgian chocolates that many love. Boutique chocolates are more renowned for the brand name instead of the taste while Belgian chocolates are the best among supermarket brands only. Just check the list of ingredients to know if it is quality chocolate. More often than not, they have artificial flavouring, such as vanillin, and oil added.
Good chocolates will not feature these additives. The creaminess will only come from the cocoa butter, nothing else. Real vanilla is added, sometimes, some varieties do not even have vanilla incorporated. In fact, depending on the origins of the cocoa used, gourmet chocolates have unique tastes of their own, ranging from rich, smoky, smooth, acidic, fruity to tangy. The cocoas are sunned dry instead of being smoked dry to ensure the flavours are preserved and untainted by the smoke. Some of the best cocoas come from South America. Yes, quality chocolates will have the origins of the cocoas stated.
For le créme de la créme chocolates, go for Amedei, Valrhona and Michel Cluizei chocolates, which are from Italy and France. Chocolate cakes made with these chocolates are definitely a league above their counterparts.
Other chocolates that make great gifts or for savouring are Royce Chocolates and German chocolates. I like Royce for the nama chocolates, which are incredibly smooth and creamy due to lots of fresh cream added. This is very different from other chocolates, thus will definitely impress if given as gifts to family or friends. While German chocolates are not gourmet chocolates, I prefer these over the Belgian ones since these do not contain artificial additives and not as cloyingly sweet.
For le créme de la créme chocolates, go for Amedei, Valrhona and Michel Cluizei chocolates, which are from Italy and France. Chocolate cakes made with these chocolates are definitely a league above their counterparts.
Other chocolates that make great gifts or for savouring are Royce Chocolates and German chocolates. I like Royce for the nama chocolates, which are incredibly smooth and creamy due to lots of fresh cream added. This is very different from other chocolates, thus will definitely impress if given as gifts to family or friends. While German chocolates are not gourmet chocolates, I prefer these over the Belgian ones since these do not contain artificial additives and not as cloyingly sweet.
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