Sunday, July 8, 2012

Fu Shi Roasted . Wanton Mee

I was there on a rainy afternoon. I went specifically to try this highly raved roasted delights stall. The queue was unexpectedly long on a Saturday afternoon. I waited for about 30 minutes to order a plate of roasted pork and char siew rice together with a plate of roasted duck rice. 

The nicely cooked rice served with a generous amount of braised sauce. 

They chopped the roasted pork into chunky pieces just exactly how i liked it. It got a good mixture of lean and fat to give it the right tenderness. They marinated it well to give it the saltiness and flavor. The equally chunky char siew was a pleasant surprise. It was nicely marinated then caramelised well to give it the robust flavor and texture.

The roasted duck is another must try right at this stall. The duck was nicely roasted to give it the juiciness and succulent texture. 

I know i will be back again.

320 Shunfu Road #02-25 Shunfu Mart SINGAPORE 570320

Monday, July 2, 2012

Indonesian Style Noodle

Purchased the voucher via Groupon to try the Indonesia style noodle for the first time. This shall be an entirely new experience for us as we have never tasted such noodle before. We went on a Saturday for lunch. The place was rather quiet with only a few tables occupied then. This noodle place is serving 6 types of noodle, side dishes, desserts and drinks. 

The voucher entitled us to 2 drinks, 2 noodles and a side dish. We ordered a hot barley ($1.20), an iced lemon tea ($1.20), Mee Kang Kong ($5.20), Mee Ayam ($4.80) and Taukwa Pok ($2.50).

After ordering, a number was given. We were expected to pick up the foods once our number was displayed on the LED panel. We collected our drinks and took our seat. We waited for about 5 minutes for the foods to be ready. The Taukwa Pok was served later to our table. 

The first impression of Mee Kang Kong somehow reminded me of Mee Rebus. It tasted quite similar as well. The gravy tasted a little sweet but the sweetness balanced up by the sourness of lime. The thick gravy goes well with the noodle. 

Mee Ayam served with veggie, mushroom and chicken pieces. It tasted a little bland. I added in the hot chilli sauce to spice it up a little but it did not make much difference though the spiciness of chilli was a little intense. 

We were given an option to choose in between the spicy and non-spicy version for the Taukwa pok. We opted for the non-spicy version. It tasted a little like the rojak but minus the prawn paste and peanut taste. 

I would prefer the iced lemon tea to the hot barley as the hot barley tasted a little diluted with very minimum sweetness. 

It was a pleasant lunch. We might come back again if happen to be in the vicinity the next time.

UPDATED: This place has already closed.

930 Yishun Avenue 2 Northpoint #B2-39 SINGAPORE 769098
Operating Hours: 11:00 to 21:00 hrs

Sunday, July 1, 2012

Gourmet Burger in Coffee Shop

If you are a burger lover then i bet you must have heard of De Burg and their famous tagline - 'Burgers are not Fast Food!'. Good burgers are never fast food. 

I attempted to eat at this burger joint twice but it was closed for the first time and it was sold out for the second time. I made a special effort to be there early for lunch on the third attempt. I expected to see lunch crowd but it was rather quiet at 12.30 pm. We were their first batch of customers of the day. 

We ordered the De Burg Burger for $18.45 and the Bacon Cheese Burger for $9.85. We added an additional of 100 grams of beef for $5.50 as an add-on for the Bacon Cheese Burger as advised by Chef Andrew. 

The burgers were cooked upon order so a relatively long waiting is expected. We waited for about 10 minutes for the burgers to be served. The burger sets were served with a portion of salad made up of wild rocket and red cabbage drizzled with Balsamic Vinegar together with fries. 

Their signature De Burg Burger is the combination of a 200 grams grilled Australian striploin patty with grilled bacon and grilled Portobello Mushroom. The patty was grilled perfectly to medium well leaving a little pinkishness that led to a nice tenderness. The patty was seasoned lightly so not too flavourful. It might be done purposely to preserve the original beefy flavour. It was nicely charred with a slight smokiness. No tast of saltiness detected from the crispy bacon strips as it seemed slightly overcooked to obtain the crispiness. The Portobello Mushroom was a good addition. The burger was garnished with a generous bit of wild rocket leaves and a slice of juicy tomato. The buns were nicely toasted and tasted just fine. 

The Bacon Cheese Burger consists of 200 grams grilled aussie striploin patty served with cheese and bacon garnished with tomato and wild rocket leaves. The patty was grilled nicely but not much flavour. The bacon strips were not too flavourful as well.

Overall, they served pretty good quality gourmet burgers using fresh ingredients but a little pricey in a coffee shop environment. I am not quite a fan yet but i might just go back if i happen to be in the vicinity and crazing for a better burger.

119 Bukit Merah Lane
Operating Hours: 11:30 am to 3:00 pm / 6:00 pm to 9:00 pm
Closed on Monday and Last Tueseday of the Month

Saturday, June 30, 2012

Teochew Porridge - Homely Taste

I have been wanting to try it but turned off by the forever long queue. I came on a Saturday evening and waited in queue for about 20 minutes to order. Some of the dishes that i ordered were Steamed Squids with Thai Chilli, Stir-fried Cabbage, Sweet & Sour Pork and Steamed Fish.

Block 527 Ang Mo Kio Avenue 10
Operating Hours: 11.00 am to 10.00 pm
Closed on Friday

Thursday, June 28, 2012

Ye Lai Xiang Tasty Barbeque

This stall moved from the already demolished Margaret Drive Food Centre to Newton Circus before to the current location.

I went on a Saturday evening to visit them for the first time at this food centre. I recongized the 2 familiar faces right away. The brothers took over the business from their late father and using the same recipe that passed down from him to continue cooking different hainanese style western foods.

This was a really popular stall at Margaret Drive Food Centre, the waiting time could be upto 45 minutes or even longer if you come during their peak.

Self-service is expected here. I ordered then paid and waited for about 15 minutes to collect. They might be still new in this food centre and that explained a bit on the short waiting time.
Chicken Chop. It has been an old favourite. The nicely marinated chicken piece was grilled to perfection. It has got a nicely charred surface and still moist with juiciness still intact in it. A ladle of their special brown sauce was poured over the chicken chop before served. They served it with the thick cut fries and the mixed vegetable. A typical hainanese style.
Chicken Cutlet. Another must try. Though i am not quite a fan of their chicken cutlet but it tasted as good as the chicken chop. The well seasoned boneless chicken coated with a layer of bread crumbs before deep-fried. The same brown sauce poured over the chicken cutlet before served. Somehow, the brown sauce has compromised the crispiness of the chicken cutlet. It might be a better idea if they served the brown sauce separately.

1 Kadayanallur Street #01-94 Maxwell Food Centre SINGAPORE 069184
Opening Hours: 6.00 pm to 9.00 pm
Closed on Wednesday and Sunday

Wednesday, June 27, 2012

Chocolate Mousse Cake by Emicakes

I was amongst the five chosen ones to get a 15 cm cake from Emicakes by Openrice Singapore! I was given a choice to choose in between the Chocolate Mousse Cake, the Black Forrest Cake and the Mocha Cake.

I went to the Ang Mo Kio outlet with the confirmation email issued by the Marketing Team of Emicakes. The staff was a little puzzled as no arrangement has been made for the cake to be collected. She attempted to make phone calls but to no avail. Even it was so, she still decided to give the cake to me. That is what i called a good service. 

The Chocolate Mousse Cake was taken out from the freezer. The cake is to be left in the fridge if it is to be consumed on the day itself as advised by the friendly staff.

The size of this 15 cam Chocolate Mousse Cake is good to be shared with 5 to 8 people. It is a nicely decorated cake. The cake itself is filled with thick chocolate mousse sandwiched in between the sponge cake. This is a 600 grams cake at an affordable price of $26.40. 

Pictures to be posted with this review. It was then refrigerated and kept for another few hours. The texture was hardened this time and easy to cut. 

Emicakes is famous for its different types of durian cakes so i did not expect their chocolate cake can be this good too. 

My chocolate-loving partner enjoyed the cake so much. He commented that was one of the better Chocolate Mousse Cakes he ever tried. The best way to enjoy such a cake is to have it with a cup of good coffee! 

Lastly, i would like to express my heartfelt thankfulness to Emicakes and Openrice Singapore for such a wonderful cake.

Cook and Dine at Brasserie Wolf

The ORTU event was held on a lazy Saturday at Brasserie Wolf. Brasserie Wolf has been around for a while before went through a revamp to give it a new style and new menu. The new menu is mainly the classic French cuisine at an affordable pricing. This French bistro has a cosy and relaxed ambience. 

The main highlight of the event was cooking with young, charming and passionate Chef Claudio Sandri. He has worked for certain famous restaurants including the Michelin-starred Nobu London before setting foot in Singapore. 

The event kick-started in the kitchen. Chef Claudio started by introducing the fresh white asparagus imported from Australia. The white asparagus are available for sale at $28 per kilograms at the bistro. We were involved in helping to peel the skin off the white asparagus before Chef Claudio demonstrated the correct way of chopping them up. He was then proceed with the preparation of making our first course - White Asparagus Volute and Poached Egg with our assistance.

Chef Claudio demonstrated the preparation and the cooking of the next 2 course - Grilled Barrumundi, Harrisa Sauce & Marshed Potato and Homemade Lemon Tart. Through the deomonstration by Chef Claudio, we were taught the methods in preparing and cooking the Poached Egg, Harissa Sauce, Marshed Potato and also a step-by-step guidance in making the homemade Lemon Tart.

After the exciting cooking session with Chef Claudio, we finally gotta taste and appreciate the 3 course prepared with our efforts. 

White Asparagus Volute and Poached Egg: We were fortunate as the white asparagus is in season. It was a cream based soup made up of white asparagus, white onions, bay leave, butter, chicken stock and cooking cream. The white asparagus goes nicely with the rest of ingredients that led to the robust and rich full-bodied flavour. The poached egg beneath was a pleasant surprise. It was drizzled with a little olive oil then decorated with caviar together with an edible flower before served.

Grilled Barrumundi, Harrisa Sauce & Marshed Potato: Chef Claudio mentioned that the supplies for the fish usually obtained from Malaysia or Singapore. He emphasized rather strongly that his choice of using local ingredients in preparing the dishes. The fish was cut into chunky pieces then set it to grill in the reputed Josper Grill from Spain, the pride of Chef Claudio. The Josper Grill allowed soft cooking using the white charcoal to provide consistency and to retain the natural flavours. A smoky aroma is obtained during the cooking process. 

The Barrumundi was grilled perfectly with a moist texture as well as a little charred and slight crisp on the outer layer. The fish was then placed on a pile of smooth marshed potato. Chef Claudio explained on how he prepared the meshed potato in his special way to ensure smoothness of the texture. The dish was served with homemade Harissa Sauce made of red peppers, red wine vinegar, chopped garlic, chopped coriander, chopped mint etc. We were taught to prepare this homemade sauce and the spiciness of this sauce can be adjusted in accordance to one's preference. 

Homemade Lemon Tart: I love the robust lemon flavour of the filling. The tart was served chilled with raspberry sauce and whipped cream together with mint leaves. The filling made from milk, corn flour, sugar, egg yolks, lemon juice and lemon zest was cooked over the medium heat. It required continuous whisking of the filling to prevent the overcooking of the egg mixture. It was chilled then poured into a mixing bowl to whisk further before filled the tart shells. It was then chilled before serving.

There are set lunches on Weekdays going for $21.90 for 2 course and $31.90 for 3 course from 12 pm to 3 pm. There is also an Early Bird dinner set for $35++ per person on weekdays from 6.00 pm to 7.30 pm. 

Lastly, it was a pleasure meeting with Chef Claudio and fellow Openricers.

NOTE: Restaurant has already closed.

80 Mohammed Sultan Road The Pier at Robertson #01-13 SINGAPORE 239013