Baker's Bench Bakery - Interesting Bakes

An old-school, rustic yet somewhat fancy shop front along Bukit Pasoh catches my attention and I just decide to step in to see what is this quaint little bakery is all about.

The interior is like a heritage abode being remodelled to become a cottage like bakery. It is full of character and cosiness. Even the unique bakes lovingly labelled with handwritten cardboard signs for that extra dose of rustiness.

Another highlight of this place is the use of sourdough, yielding more aromatic and sweeter bread.

Since it is the first time I see Pineapple Apple Bolo Bun, which is a CNY special, I decide to order it. At first bite, my first thought is "This is the taste of Chinese New Year!" The tang of pineapple actually goes very well with the sweetness of the soft fluffy Bolo Bun. The chopped apple gives a crunchy texture to this bake.

For full appreciation of the sourdough, go for Salted Butter Bolo Bun instead.

Croissant made from sourdough is amazing good! Super flaky with an additional sweetness of baked wheat, the croissant here really surprises me by how good it is with that light touch of uniqueness.

Thoughts: Lovely Place to chill

6 Bukit Pasoh Road

Nearest MRT: Outram Park

Kumamoto Strawberry

Strawberry from Kumamoto is the best one can get from Supermarket. It is so sweet and full of that sweet floral aroma. Love it, love it, love it.

Country of Origin: Japan

Where to get this: Don Don Donki

King of Hawkers

I don’t usually write about movies though I can write very detailed note if I want to. Since I got to attend the gala premiere of a local production, King of Hawkers, snd it is about Food, a topic that I hold very close to my heart, I decided to write about this movie.

This is a movie about the story of a Singapore girl, Nala, becoming a Tai Tai living the high life and then going back to take over her mum’s legacy to be a hawker and finding what really matters to her. The journey to becoming Tai Tai only took up a few minutes at the start, then it was a ride from the jaded housewife to the penniless divorcee and then a determined cook trying to revive a dying legacy and defending her heritage, finishing with a competition between an esteemed chef and the hawkers.

Along the way, Nala’s bubbly daughter was behind her all the way, with a “I’m not sure what I can do to help, but I still do whatever I can to help” funny sidekick and a crazy, but sage-like-at-times mummy to boost the lineup. Of course, this movie about hawkers will only feel completed with a Malay Ah Bang Satay hawker, Indian Roti hawker and a Zi Char uncle.

The movie is really an enjoyable watch, being fast-paced, peppered with some funny moments and sincere in delivery. There is no dull moment as the plot progresses steadily and vibrantly to the highlight of the competition. The relatively huge cast characters are very well-defined and memorable, in part due to their personality profiling by Enneagram. Yes, director Kelvin Sng produced this movie based on Enneagram profiling. Of course, the great cast who nailed their roles very well are the main force to make this possible. More on this later.

The shots of the preparation of food are gorgeous, heightening the appreciation of the food featured. The slow-mo, the focus on the kinetics, the lightning and the chefs’ intense concentration amped up the drama. Foodies and food lovers should see this movie just to enjoy these parts.

Besides food, other relatable ingredients incorporated into the movie are technology, namely social media and apps, and of course, a hawker centre and a very old-school one in an old neighborhood at that. So there is this interesting clash between the new and the old. At the same time, both can merge seamlessly if both sides embrace each other, as shown in the movie.

Now on the detailed details that you may not need to know but I still want to write about:

The cast for this movie is a very strong one. One of the main cast highlights for me is Gini Chang, who actually managed to really portray well the effervescent, lovable daughter of Dawn Yeoh. Now, noted that Dawn Yeoh is elegant, gorgeous and actually looks young, so it is difficult for a non-child actress to act as a daughter to her. So I’m impressed that Gini could pull this off. Her bubbly personality in the show is evident, and screen is immediately filled of sparks and energy whenever she is onscreen. I had caught glimpses of her performance in some TV series, and I have to say that she really shines in this movie as compared to her previous works.

On the retrospect, Dawn also pulled off the role of the willowy, jaded, “I had seen it all” wife very well in order for this mother-daughter duo to look convincing. She switched effectively from the impulsive, rebellious girl to the proper and classy yet miserable housewife and then to the hopeful though cautious divorcee who wanted to achieve her goals. As the main character, she could really carry the whole show well. In fact, she has aged well since I had last caught glimpses of her in shows many years ago. Now she brings on the extra maturity, confidence and poise to her acting.

Ryan Lian, as the main deliverer of punchlines, really delivers on this area. The way he emphasized certain words with measured amount of strength, plus the “I say this surely, confidently but impulsively” look really makes the audience immediately catch the jokes and laugh. His boyish, somewhat blur demeanor in the movie also makes him a relatable, likable sidekick to Nala. I can feel and like the “best working partner” vibe between these two characters. Though it does look like the movie is also hinting at the possible romantic relationship between the two. I definitely applaud at the prospect of older lady, younger guy couple, which breaks the conventional thinking. But the two lack that intense passion between each other for me to want to ship them together. Then again, I feel the level of chemistry they have with each other in this movie is what makes the movie coherent and brings the focus onto the hawker life and food instead. Too much romance will upset this slice-of-hawker’s-life dynamic instead. So in short, the chemistry between the two was controlled just right, but I have no idea why the hint of romance was even brought into the plot.

Kimson Tan is like the stud of the show lol His acting and delivery of lines are a bit raw, but the goofy personality and accent of his character makes him very likable. Now, I do ship him and Gini’s character together since they made such cute couple due to the playful, fun vibe they radiated when with each other in the show.

Kimson’s grandfather, played by veteran actor Hugo Ng, was the egotistical and tyrannical Zi Char uncle, but had his heart in the right place. Fireworks fly about whenever he appears on screen. He is like a core ingredient to make this movie come alive. I don’t need to go into detail about his acting, which is top notch. That is kind of expected, right? The same goes for Mimi Chu, who appeared in few scenes, but sizzled in the show nonetheless.

Asher Su played the long-suffering son enduring years of the insults and violent outbursts of Hugo’s character. It is interesting to see a big-sized man playing that gentle giant. There are moments where audience will silently tell him to fight back against the tyrant. Definitely a character to empathize with. Though the maniacal laughter is a bit too much.

Liu Ling Ling, playing as the crazy mother of Nala, went the opposite direction from the rest of the cast in terms of acting style. Her acting was very flamboyant and exaggerated, but somehow this oddity is one of the highlights of the movie, making it fun and joyous.

The quality of production, for majority of the parts, is high. The music, makeup and wardrobe are so on the point. The main things that get to me are manicured nails, memory flashbacks, the audience area at the venue during competition, contradictory nature of the primary antagonist and the hugging scene.

Wearing manicured nails while preparing food has always been one of my biggest beef. I will close the cooking video in disgust whenever I see long, coloured nails on the hands that prepare or serve the food. So when this movie shows those beautiful long nails when doing close-up of preparing food, I was like, “Why? No decent chef will have that kind of nails!”

The memory flashbacks have this nice blur effect to distinguish them as flashbacks. And this scene à la Ratatouille memory flashback is so funny. But I find the black plain background to be too dull.

The stage of competition looks impressive but the audience area kind of feels like the organizers of the competition are cutting costs. It just feels like there are very few people there. Good thing they show people watching the competition online to indicate that lots of people were invested in the competition.

The primary antagonist, played by Moses Cheng, had the fierce, regal, arrogant and determined look that said, “I’m the champion who will triumph over all!” He definitely played this part very well. And initially, he looked like a character with personality and struggles. But towards the end of the competition, he suddenly turned into someone else, to be like a cardboard villain.

Lastly, there was a hugging scene, which meant to incite laughter, but there was none in the theater at that point in time. There is something off about pacing or angle of shooting resulting in the audience not catching that moment.

Actually, I’m nitpicking here since as a Type 5, I tend to go into the details. With exception of manicured nails thingy, the other issues I mentioned will hardly make a dent in the enjoyment of the movie.

All in all, I highly recommend this movie.

Chimi's - Cool Place to Hang Out at

I'm here for a special event hosted by Chimi's and I totally love the vibe and scenery here. Located beside Marina Bay Sailing, one can enjoy the sea breeze, people watching and the experience of "to see and to be seen" while munching on some nice Mexican food with vibrant music at the background.

 

The variety of drinks available is one of the strong points here, from tequilas, wines, beers, various alcoholic drinks, mocktails to soft drinks. I guess this is because this restaurant is really good for chilling and enjoying some drinks with friends or colleagues. I like the signature tequila I had ordered.

Smoked Duck Burrito is generously stuffed with goodies, such as smoked duck, amarillo rice, lettuce, crema and pico. It is so big that it can be shared. This is very tasty, and good, but I will prefer it if the smoked duck come in smaller pieces. This is good for enjoying with friends and colleagues, or getting a vague impression on what Mexican food is like, but not really for representing the taste of authentic Mexican food.

Popcorn Chicken is one of the bar food that is great for sharing. I didn't try it though since I was busy with my Smoked Duck Burrito.

Thoughts: A great casual place to chill and just enjoy oneself

1 Marina Boulevard

#01-01 NTUC Centre

Nearest MRT: Raffles Place

Moss Cross Tokyo Singapore - Exciting Japanese French Cuisine

While I tend towards visiting quaint or unique restaurants, the unique dining concept of Moss Cross Tokyo Singapore, an outpost of a restaurant in Japan, proves to be too tempting for me to resist. And so here I am, ready to enjoy Japanese French fusion delicacies.

The dishes here really delight the palates since they are interesting, unique and of course delicious. Different types of tastes from fruity, earthy, briny, zesty, creamy to floral are explored here, making for an exciting experience.

The interior of the restaurant is classy and modern, with strategically placed foliages, hanging big globes of light, plush chairs, gold-washed lamps on marble-like tables, translucent curtains over full windows. There is an air of Japanese Western aesthetics that I find somewhat nostalgic and appreciate.

By the way, to get to the restaurant:

1. Go into Capri Hotel through the lobby entrance right behind the drop off point. It is opposite Cross Street Exchange.

2. Go to second floor via the hotel's lift.

Yes, I got lost at first. Thus I share the way to get there so you don't have to experience it.

The service here is efficient and professional. I really enjoy my meal here!

One of the highlights of this restaurant is the impressive presentation of SHOKADO-9, a feature of 9 different snacks in a wooden box. Yes, I admit that the photos of this got me interested in this restaurant. Trying nine different dishes in small bites is just too irresistible! All nine has refreshing, unique, interesting tastes that really whet the appetite and heighten my expectation on what is to come.

Tomato Raspberry is fruity and surprisingly, savoury, marking a good start for the meal. Among the nine, my favourite is charred Chutoro from Aomori with wasabi tartar, Crab from Hokkaido with cauliflower mousse, Corn Jelly with caviar and yuzu, and Roasted Wagyu with seaweed sauce and avocado.

Hokkaido Scallop Spring Roll is a nice flavourful treat whose spring roll pastry sheet can be easily sliced through with a butter knife. I like this texture so much. The mushroom sauce shakes things up by adding meaty, earthy flavours to the spring roll.

Crab Chawamushi is nuanced umami in warm custard form, highlighted with foamy bisque and the floral earthy flavour of lily bulb. Really warms the heart when drinking this.

Tokachi Herb Beef from Hokkaido with tomato Worcester sauce really surprises me in a very good way. The surface of the beef is unbelievably crumbly, like cookie. So it feels like I'm enjoying a juicy, meaty cookie with tender core. And the zest and spiciness of the sauce perks up the taste of the meat nicely.

Hirame from Fukuoka with sake cream sauce showcases mild-flavoured, succulent, pliable flesh of Japanese white fish. The sake cream sauce adds richness to the light saline taste of the fish, rendering it's taste more full-bodied. The almond flakes adds nice crunchiness and nutty flavour to the dish.

Somen Noodle from Nagasaki with mozuku from Okinawa is served warm and tastes so refreshing nonetheless. The deep fried vegetable patty is a yummy accompaniment to the thin noodles that absorbs the essence of the briny mozuku.

Mizu-Yokan with Elderflower is such a beautiful dessert that has beautiful taste too. This scores full marks for the texture where the creamy elderflower custard is encased in jelly sheet and paired with the cold zesty sorbet. The myriad of flavours complement each other so well, exactly like how French desserts are meant to be.

This is a very unique sake that tastes sweet and features an extra intense floral aroma. I like it a lot.

Nice Rose Wine recommended that goes well with the second part of the meal.

Thoughts: Exciting Gastronomic Adventure, Japanese style

181 South Bridge Road

Capri #02-01

Nearest MRT: Chinatown

Quenino by Victor Liong - Beautiful, Exotic Asian Flavours

There is now a hot new hotel in Orchard called Artyzen. I got curious about it because of the restaurant within : Quenino by Victor Liong. Promising a fusion of European cuisine and Asian flavours such as those from Southeast Asia, Japan, India, I got all excited about it and immediately made a reservation at my earliest available slot. This turns out to be such a fruitful and exciting journey as I totally love the food here, the ambience is unique and top notch, the hotel is so beautiful with the lush greenery lining the perimeter and I got access to the awesome rooftop garden overlooking the landscape of Singapore.

The food here features the lovely robust flavours of Asia doled out in measured amounts, like in European cuisine, to tantalize the palates without overwhelming. Another thing I love about this restaurant is that there is a whooping of fourteen menu items in the Discovery Menu. So I get to try many dishes without overstuffing myself, now that is pure gastronomic enjoyment. This restaurant is a must-try for foodies and bon vivants.

Modern, stylish black frames and shelves with wine glasses, soft yellow column lights juxtapose so well with Southeast Asian florid tiles, potteries, rattan chairs, potted plants to create a indigenous atmosphere with touches of lux. I feel like I’m transported to an upmarket posh resort on an island.

The service here is impeccable and wonderful. I’m really pampered by Derrick, Marissa, Retta and team.

Amuse Bouche is created based on the Nonya  dish, Achar. So this has the simulating flavours of Achar featured, in light bits with a rich sweet base that refreshes, surprises and pleases the palates. And there is a lingering flora aroma at the back of the mouth after finishing this dainty little piece. An excellent start.

Marinated Scallop with calamasi and kesum is the most refreshing scallop I ever have. The tang of calamasi and kesum lift up and accentuate the briny sweetness of the scallop. And the crunchy root vegetable contrasts so well with the texture of the smooth flesh scallop. One of my favourites.

Hand-picked mud crab with white pepper taro cream, ginger flower and oscietra caviar is a lovely combination of the essences of sea and earth. So luxurious, rich and complex. Another one of my favourites.

Ora King Salmon with first drawn soy sauce, orange and salted black beans showcases a good balances of sweetness, zest, earthy flavours and savoury taste.

Uni Pain Perdu with sambal belado is one unique uni dish, where the intense sweet creamy umami of uni is nicely paired with the spiciness and pungency of sambal belodo for dimension in taste. The cake-like texture of the base is a good juxtapose with the creamy uni.

Charred Spanish Mackerel with seaweed tapenade has the taste of ocean presented in a way that I have never experienced before. Somehow, the lovely char, the sweet flesh of Mackerel, the briny yet earthy flavours of the seaweed tapenade together create a pleasant new taste, which develops a rich sweetness at the back of the tongue as I chew on the fish. An awesome surprise.

Ama-Ebi Prawn toast with lemongrass, tumeric and salted green chilli is like a tasty, savoury Nonya cake packed with flavours across the spectrum. I love the experience of savouring this with the aroma of burnt leaves hidden beneath the top plate.

Baby Cucumber with lime leaf crisp chilli, finger lime and cashew cream is Chef Liong's reinterpretation of the beloved satay, in vegetarian form. This is the most refreshing and delicious "satay" I ever have. It has the richness and char of satay, elevated with the clean taste and crisp crunchy texture of the baby cucumber. I don't expect myself to say this about a vegetarian dish, but it is one of my favourites.

Raw Spencer Gulf Kingfish with white fungi, white radish and burnt garlic with soy cream is so amazing in taste. Complex in taste with hints of earthy aroma, clean taste, pungency, each component can still shine through the myriad of flavours.

Home-made Flatbread with chorizo XO, prawns, lentil butter, which is modelled after Indian nann, is a real delight to enjoy. I try the flatbread by itself and love the sweet taste and aroma of fresh wheat. I love it it even more when slathered with the specialty spread filled with Asian flavours.

Coral Trout with wing beans, local clam terasi and fish bone broth is light, nuanced umami personified. The coral trout has that perfect crispy skin that crackles as my knife cut through it. And the flesh is succulent and firm, going very well with the foamy consistency of the sauce.

The best part of Wagyu Ribeye are the corners of the ribeye because they have the most amount of charred surface relative to rare part. The charred surface has this wonderful aroma and texture that makes the meat tastes oh-so-good. There are four ways to enjoy this tender, silky meat: on its own, with new world peppercorn sprinkled on the side of the plate, with old world peppercorn sauce and reduction sauce. All options are very good. My favourite way is with old world peppercorn.

A5 Wagyu dumpling with beef broth, bone mallow and mint is packed with meaty sweetness!

Palate Cleanser of Sour Plum is very refreshing and I love the crunchy bits of fruit added in for the variation in texture.

Sweet Corn Ice-Cream with caramelized milk, pandan jam and frozen coconut finds its way into my heart with the distinctive creamy, aromatic Southeast Asian flavours for desserts, which I absolutely love. This dessert is made more exciting by the sweet corn with its savoury vegetal sweetness. The peanut powder added to introduce a hint of Chinese influence to shake things up. And it totally scores also texture wise.

Interesting Petit Fours featuring Southeast Asian flavours. Yes, two of them are savoury and sweet!

Nice champagne that goes well with first part of the dinner.

Light red wine with hints of fruitiness that tastes sweet when paired with the food.

Same view from the full window at evening and night

Thoughts: Wonderful Gastronomic Journey exploring the Exotic Tastes of Asia

9 Cuscaden Road (Level 4)

Nearest MRT: Orchard or Orchard Boulevard

After dinner at Quenino, the FnB director invites me to see the Rooftop Garden (accessible to guests and by reservation only). The panoramic view of Singapore's landscape is breath-taking. Yes, I want to lounge at here to enjoy some good food and the splendid view here. Reservations needed for non-hotel guests.