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

Laurent Bernard Chocolatier - Nice Little Cafe

Set at the idyllic location of Robertson Quay with the river as the backdrop, this nice little cafe fits just in place. The interior is like that of a quaint little cottage with shelves lined by wines, groceries and cute jars with pretty checkered cloths tied around their tops.

The selection of cakes looks interesting, but since we are too full after lunch at Kuroson, we just settle for the Black Forest cake. And it turns out to be the biggest slice of cake we ever have. The cream is very good, being light yet rich, and the chocolate sponge is moist, especially the bottom layer since it is soaked in the juice of the sliced cherries sandwiched between the sponges. The chocolate is pretty rich too. All in all, I like this cake. It is better than most of the other Black Forest cakes.

The service is passable, I guess.

My Thoughts: Worth a try

Nearest car park: Robertson Village’s car park
Nearest MRT: Chinatown

Robertson Quay
80 Mohammed Sultan Road #01-11
Singapore
Contact No: 6235 9007

Sushi Kimura - Honestly Excellent Sushi, Unbelievably Good Chawamushi and Salad

After hearing about Sushi Kimura, I am sold on the fact that the restaurant uses organic ingredients and wild caught seafood, thus wasting no time to make a reservation, in spite of my regular declarations that I am busy. Sometimes, something is so tempting that I cannot wait.

The entrance of the restaurant is very minimalist and full of zen influences. It is just a stilted wooden door with a small rectangular lantern, which has "Sushi Kimura" written" on it, beside it. This is sophistication realized in simplicity. The same goes for the interior with the hinoki wood counter as the centrepiece. In fact, the food can be said to be culinary excellence realized in simplicity.

Let me first rave about the best and most beautiful salad actually comes hot on the trail of the best chawamushi, which I will talk about later. No sauce is needed. The ingredients of seaweed, leafy greens, root vegetables and tomato are left on their own to tell their stories through the myriad of subtle flavours stored within them. For a bit of kick, dab the vegetables into the colourful sesame seeds for small bursts of nutty aroma and saltiness. And the tomato is oh-so-sweet-and-juicy. I love how the chef creates something much more out of these seemingly usual starters of Japanese meal.

Appetizer is a refreshing concoction of ikura, yuzu jelly, bean curd skin, wasabi and a scattering of finely grated citrus peel. The aroma of citrus and yuzu compliments the intense briny flavour of the ikura very well. And the bean curd skin is amazingly smooth and silky. After finishing this appetizer, appetite is totally whetted at this point in time.

Next up after the salad is the best chawamushi made with spring water from Hokkaido. The taste of the custard is clean and packed with umami goodness due to the generous addition of hairy crab meat and cod fish milt, also known as shirako. And in case anyone wonders what is cod fish milt. Well, it is fish sperm. Yes, no typo error here. But I can testify it taste real good. It is a bit like mildly flavoured seafood paste with a dash of dairy added. I had tried shirako before at other establishments, and I had never been impressed with it, until now. This chawamushi looks unassuming and ordinary on the surface, yet it is one of the best chawamushi I have because the premium ingredients.

The cooked fish is kind of like intermission, it is fresh and well-cooked, but not exactly noteworthy. I kind of wish another sushi replaces this dish instead. The accompanying burdock is fantastic though since it is sweet and juicy.

The sushi pieces are, of course, the highlights of the meal. This is partly because the rice used is special A-grade Tsuya-hime organic rice soaked with organic premium vinegar from Kyoto. With a bit of tangy taste, the rice is incredibly fragrant and full of flavours. This got to be the best sushi rice I ever have. The fishes are without a doubt very fresh. I love it that the chef is very generous to serve up huge pieces of meticulously prepared, melt-in-your-mouth, umami rich fishes that almost cover the entire rice hidden underneath. In fact, the amount of fish to the rice feels that it defines the golden ration for sushi.

Every sushi here is of excellent quality, from Kanpachi, two types of snappers, maguro zuke to shima aji—this is the freshest and best prepared mackerel with absolutely no fishy smell that is usually present in this class of fishes.

And I got to make a special mention of the chutoro. The rich buttery taste of chutoro sends me melting in delight.

Charcoal-grilled scallop wrapped in Shin Nori, which is the highest grade nori from Ariake Sea, wins me over simply with the quality of its ingredients. The nori has the pronounced aroma of toasted seaweed and the perfect papery brittle texture. Unlike most nori, it is a star of its own when paired with the succulent scallop.

Uni is usually the last dish of the mains, and yes, we have Uni Ikura Rice Bowl, and with an onsen egg. This is obviously a very decadent dish, being incredibly rich in flavour due to the said ingredients, especially the sweet, creamy and briny uni. I like it a lot. But at the same time, while I am enjoying this dish, I have a very strong craving for just a simple uni sushi. I just want to savour a mound of oh-so-sinful uni stacked on top of the organic rice. I feel that the runny onsen egg coating the uni pieces is distracting my senses from fully appreciating the creaminess and sweetness of uni. So I end up feeling that this uni dish did not allow this dining experience to end on a high note like I had expected. Now I know why one of the customers requested to change this dish to negitoro roll, his companions did not though, so I guess this is up to personal taste.

The fantastic Hokkaido Onion Soup does bring some kind of nice closure to the meal though. I love the hints of sweetness and light pungent smell of onions present in the clear soup.

Dessert is consisted of delicately prepared rice crackers, sesame jelly, red bean paste and persimmon. The sesame jelly is so full of earthy goodness. The red bean and crackers compliment it very well.

The service here is exceptional. Perfection in every area.

If I really have to compare with Shinji, I say the quality of sushi of Sushi Kimura is always way above the bar, while it is kind of like a roller coaster ride in Shinji, where the sushi ranges from good to oh-so-good that it is mind-blowing—take note that this is only when I dine with my favourite chef in Shinji. I love that kind of anticipation when I see the chef in Shinji starting to prepare the sushi I have been waiting for. So with Sushi Kimura, I have that feeling when I see the Uni Ikura Rice Bowl being prepared, but after eating it, I know I will not have that feeling anymore if I visit again. Well, I will request to change to negitoro next time.

This restaurant stands out through bringing out the best in the premium ingredients through dedicated preparation of the food. No frills. Pure simplicity. And all the sushi pieces and dishes like appetizer, salad, chawamushi and onion soup are exceptionally good. This is the place to savour traditional, pure, awesome sushi.

My Thoughts: Excellent!

Nearest car park: Palais Renaissance's car park
Nearest MRT: Orchard, take note that the road junction at Ion is closed. So from MRT station, head to Wheelock through the underground Ion Link. Yes, stay underground till at Wheelock before getting out into the sun or rain

390 Orchard Road
#01-07 Palais Renaissance
Contact No: 67343520