Many restaurants have come and gone over the years, but mezza9 at Grand Hyatt Singapore is one that has stood the test of time in Singapore’s fickle dining scene. Being one of the first hotel restaurants to feature multiple show kitchens under one roof, mezza9 has always been our go-to when we want honest, quality food in a cosy ambience.

Come this Christmas, be enticed by a stellar array of Christmas-themed delights such as Confit Duck Leg, French Onion Soup and the fork-tender Braised Ox Cheek created by Executive Sous Chef Martin Satow.

And nothing is exorbitantly priced. This is one spread that promises luxury and festive spirit without breaking the bank! For all the years that we have feasted at mezza9 at Grand Hyatt Singapore, we have never once been disappointed.

Indulge in this limited-time-only Christmas Festive menu from 01 December 2017 until 25 December 2017.

Deriving its name from nine different experiences, mezza9 boasts a martini bar, grill and rotisserie, sushi and sashimi counter, Thai grill, sustainable seafood on ice, traditional Chinese steamed delicacies, patisserie, gourmet boutique and even a newly refurbished party room for drinks and private events.

Dining here is always an intimate affair with its dim lights, cosy ambience and spacious dining areas.

At the helm of all the restaurants and bars at Grand Hyatt Singapore is Executive Sous Chef Martin Satow.

Having won numerous awards over the course of his career, what you can expect from this culinary maestro and his team of experienced chefs is nothing short of perfection on a plate.

STARTERS

Kicking off your Christmas feast is two hearty starters—the Chicken Liver & Brandy Pate (S$18++) and the oh-so-comforting French Onion Soup (S$16++).

Boasting a deep, minerally flavour with an undertone of brandy, the chicken liver pate is best eaten when smeared over a piece of crispy rye bread. The gherkins that come served along with it provide a sharp acidity that does well to cut through the intense richness of the dish.

Redolent of Christmas time comfort, the French Onion Soup (S$16++) comes served with crispy croutons and is topped with a generous helping of melty gruyere cheese—if this is not the epitome of soul-satisfying, we don’t know what is.

BRAISED OX CHEEK, PORT WINE JUS, TURNIP

If we had to pick a favourite among this line-up of stellar treats, the Braised Ox Cheek (S$36) it shall be.

Slow-braised in a heavily fortified stock comprising port wine and a beef stock, everyone at the table was full of praises for this meat dish. The reduced port jus gave the dish a rather nice tang and the turnips were cooked to tender perfection.

CONFIT DUCK LEG, PUY LENTIL STEW, RADICCHIO, CANDIED ORANGE

Once esteemed as a method of preservation, submerging and cooking a duck in its own fat ensures a meltingly tender, moist, and extremely flavorful piece of meat. At mezza9, the Confit Duck Leg (S$28++) is prepared the traditional way with the exception of a puy lentil stew of which the crispy leg sits atop of.

Cooked low and slow in its own rendered fat and then hard-seared in a screaming hot skillet, the duck leg was crispy beyond belief. The candied orange and the spiced lentil stew provided a wonderful contrast to the gaminess of the duck.

SLOW ROASTED TURKEY BREAST ROULADE

Let’s face it, Christmas would not be Christmas without Turkey as a centrepiece, but classic as it is, turkey does have a strong tendency to be very dry. Served as a roulade, Chef Martin prepares this festive bird in a way such that the meat remains moist and flavourful.

To satisfy your craving for turkey this Christmas, sans the hassle of carving it yourself and the off-putting dryness, fancy mezza9′s Slow Roasted Turkey Breast Roulade (S$34++) that is beautifully adorned with cumin-roasted carrots, candied ginger and sour cherries.

WHITE TRUFFLE & TALEGGIO RISOTTO

For a slightly lighter main option that still promises flavour and indulgence, try the White Truffle & Taleggio Risotto (S$36++). The white truffle emits a subtle aroma that is not overpowering and the taleggio cheese added a nice salty kick to the dish.

DESSERTS

End your meal on a sweet note with either the Jameson Whiskey Flambéed Plum Pudding (S$18++) or the ‘La Esmeralda’ Chocolate & ginger crème brulee (S$18++).

Flambéed right in front of our eyes, the Flambéed Plum Pudding was quite a sight to behold. Accompanying this stunning dessert is a scoop of their homemade ice cream and a decadent custard sauce. Delicious as it was, it does pack quite a strong alcoholic kick, which may not be appropriate for children.

The ‘La Esmeralda’ Chocolate & Ginger Crème Brulee is an acquired option that encompasses the elements of sweet, spicy and tart all in one. But be adventurous, you guys! This is too good to pass.

If you’re feeling thirsty, hop on over to the martini bar next door for bold and exciting martinis, handcrafted gin and tonics and a variety of other quirky cocktail creations. This award-winning bar also curates great, value-for-money selection of certified-sustainable champagne and wines.

Once again, this stunning line-up of festive treats can be enjoyed this year from 01 December 2017 until 25 December 2017.

mezza9
Grand Hyatt Singapore
10 Scotts Road
Singapore 228211
Tel: +65 6416 7322
Sun Brunch: 11.30am – 3pm
Daily: 12pm – 3pm, 6pm – 11pm
Nearest Station: Orchard
Website: mezza9.com.sg
Click here to make a reservation at mezza9

This post is brought to you by Grand Hyatt Singapore. 

Over the years and especially in recent times, a new wave of mod-sin gourmet interpretations have been taking Singapore’s dining scene by storm and we are now seeing more and more unique East-meets-West creations. The terminology ‘mod-sin’ stands for modern Singaporean and refers to the interesting marriage of local delicacies and western classics, and should be a harmonious blend of flavours that complement each other.

With that simple but important focus, redpan at Marina Square – a hidden gem we fell in love with lately – has created a comprehensive menu of fusion inventions that have successfully combined the best of both worlds.

A little fun fact: redpan is an exciting collaborative venture between local architectural company DP Architects and homegrown The Food Explorer Group, who is behind Grub.

From Truffle Floss Fries, Prawn & ‘Hae Bi Hiam’ Pasta and Banana Donuts ‘Milo Dinosaur’, redpan’s menu drove us crazy and we actually cannot pick just one favourite. Well, our lunch was good and these were what we had.

To enhance the theme and celebrate local design, the designers from DP created a multi-functional space that is warm, vibrant and conveys a sense of chic, with its custom-made wooden curves.

Design accents, like the custom-designed hanging glass feature comprising 2,000 glass pieces individually adjusted by hand over weeks, celebrate local creativity and craftsmanship complementing the food.

#1 CHAR SIEW CHILLI FRIES

Why settle for plain old boring French fries when you can have a deluxe version topped with a familiar ingredient? redpan’s Char Siew Chilli Fries (S$7++) is quite a showstopper with its homemade char siew ragout, jalapeño salsa and sour cream toppings. Think of it like the Singapore-style chilli con carne fries.

#2 TRUFFLE FLOSS FRIES

However, it is the insane Truffle Floss Fries (S$8++) that we will return religiously for. This mouthwatering rendition of Truffle Fries is one of the best we ever had. Cooked in truffle aioli and topped with chives and chicken floss, this starter is a blend of contrasting flavours that is totally worth every calorie. Damn, it’s addictive to say the least!

#3 PORK POPS

If fries are not your thing, then order the Pork Pops (S$9++). Presented in a red ceramic dish, the deep-fried marinated pork belly entree is complemented with a refreshing mango sauce that we couldn’t stop dipping our bites in.

#4 STEAK & CHINCHALOK

Chinchalok is a spiced Malaysian condiment made from chilli, lime juice, shallots and shrimp paste. Truth to be told, we were rather skeptical about the unlikely combination of fermented shrimps atop grilled steak. But we were to find out that the combination is an unconventionally brilliant one. The pickled onions might overpower the steak a little, but that was fine. We enjoyed this dish a lot.

#5 PRAWN & ‘HAE BI HIAM’ PASTA

Who would have thought that a Southeast Asian approach to a prawn pasta would produce such an extraordinary outcome? redpan’s Prawn & ‘Hae Bi Hiam’ Pasta (S$16++) is a huge plate of al dente tagliatelle tossed with handcrafted sambal and fresh sautéed prawns. You might want to know that the spicy shrimp paste is prepared with renowned Chef Mervyn Phan’s grandmother’s recipe.

#6 ‘HAR CHEONG’ CHICKEN CUTLET

redpan has extracted the key essence of Singaporeans’ beloved tze char dish prawn paste chicken wings (a.k.a. har cheong gai) and infused its flavours into a succulent chicken cutlet. Yes, that’s right – a plump chicken thigh that has been coated and marinated with aromatic shrimp paste before being deep-fried to a beautiful golden brown. The juicy cutlet is served with fragrant smashed potatoes, and you bet it totally won us over.

#7 100% NATURAL PORK BELLY ‘BAK KUT TEH’*

All hail the 160-gram seared pork belly (S$21++)! This main course is definitely far from what we all know of the local pork ribs soup. Instead, the fork-tender meat is a semi-dry version that is lavishly soaked in a thick, viscous peppery bak kut teh sauce and served with deep-fried crunchy dough fritters.

#8 BEEF SHORT RIB ‘SATAY’*

redpan’s Beef Short Ribs ‘Satay’ (S$32++) is another surprise and what we would totally use as a definition of mod-sin cuisine. Think 400 grams of soft, fleshy beef that has been sous vide to tenderness before being drenched in rich satay sauce and garnished with onions and pickled cucumber. Robust in flavour, and nothing short of delight in every bite.

#9 SALMON ‘KUNING’*

The Salmon Kuning (S$24++) features a generous slab of fish that is wonderfully delicate on the inside and finished off with a grilled crispy skin topped with kaffir lime aioli and curry powder. Not the most exciting dish, but we actually couldn’t stop eating this because it is a simple fish dish that is very comforting.

#10 CORNFED MAGRET DUCK BREAST*

Cornfed Margret Duck Breast (S$26++) is a fancy-looking poultry main that has been glazed with kechap manis (Indonesian sweet sauce), drizzled with cherry compote and decorated with yummy tropical pomegranates. Highly recommended and it is one of our favourites amongst the lot.

#11 RED DATE BUTTER CAKE

Desserts are incredibly pricey these days, so imagine our surprise when we discovered that redpan’s sweet treats cost no more than S$8++.

Red Date Butter Cake (S$8++) is an interesting hybrid between a sticky date pudding and butter cake. Served warm and moist, we love how the caramel date sauce and vanilla ice-cream elevated the richness of the cake.

#12 ‘TEH HALIA’ CREME BRÛLÉE

Teh Halia refers to our local beverage of ginger milk tea, and redpan is possibly the one and only restaurant in Singapore to serve such an exotic creation of ‘Teh Halia’ Creme Brûlée (S$7++). This dessert is really a classic creme brûlée infused with ginger tea. The taste of ginger is actually extremely subtle and the dessert remains sweet overall, so even if you are not a fan of ginger’s spiciness, this dessert is for you all the same!

#13 BANANA DONUTS ‘MILO DINOSAUR’

We actually haven’t met any Singaporean who does not like Milo Dinosaur. Guess what’s new, guys? Banana Donuts ‘Milo Dinosaur’ (S$7++) at redpan! This never-seen-before dessert is made up of banana spherical doughnuts that has a very lovely doughy texture that is slightly sticky. Served with milo crumbs, condensed milk and hazelnuts. Top up S$3.50++ to add a scoop of vanilla ice-cream, this is definitely the best dessert in the house!

*These items are only available from 5.30pm onwards.

Mileslife is our favourite app to accumulate miles through everyday spending. You can earn miles for every dollar spent at this restaurant. Download and try Mileslife out now! You can use our code ‘Ladyironchef‘ upon your first spending to get 1,000 miles.

redpan
6 Raffles Boulevard
#02-03/04 Marina Square
Singapore 039594
Tel: +65 6255 5850
Daily: 11am – 10pm
Nearest Station: City Hall

This post is brought to you by redpan.

Run by the folks behind Awfully Chocolate, Sinpopo Brand is a nostalgic café along Joo Chiat Road and it encompasses everything a good cafe should be – welcoming and cosy, comforting local food with a twist, and exceptionally interesting desserts and drinks. And what Sinpopo impressed us with the most is the attention to details and all its subtle nostalgic touches – evident from the interior and dishes.

Stepping into Sinpopo, their love for all things retro is evident from the design, and it will surely invoke a sense of nostalgia. We were particularly drawn to the menu design too! You will see why when it is your turn to dine there.

Of special name-cards and customised menus modelled after old school attendance books, an old television, songs from the 80′s and 90′s, vintage chairs and tiles, and a kitchen that whets your appetite with comfort fare that we grew up loving, here are some of the things we love so much about Sinpopo Brand.

GREAT APPETIZERS

If you must have your salads, a great choice would be the Frisée Salad with Crispy Muah Chee (S$10). Unlike your usual salads of just greens, Sinpopo has added homemade crispy battered muah chee into a mix for a more badass touch (oops). Well, this can also be thought of as a great choice for vegetarians.

The Crab Wantons (S$8) were filled evenly with creamy crabmeat and served with a side of house dip, reminiscent of our local chilli crab sauce.

For pork lovers, a must-try is the Babi Toast (S$7) which comes with the Thai-style green chilli dip. It will make you forget about staying skinny temporarily.

MAIN COURSES WITH LOCAL TOUCHES

Although Sinpopo offers mains such as Baked Salmon and Char-grilled Pork Chop, they never fail to jazz the dish up with a local element. But when at Sinpopo, we would like to think that the local-style mains should still be in the limelight. We could not sing enough praises of the Bakwan Kepiting (S$16) and Sinpopo Beef Shortrib Horfun (S$16) – comfort food at its finest.

The former is a warm bowl of tasty clear soup broth that comes with three very large meatballs (talk about generous!) and flat rice noodles. A nice little extra gem that comes along with this bowl is an onsen egg, and a side of classic red cut chillies, of course.

The meatballs are springy and packed with pork, crab meat and bamboo shoots. It sounds oddly plain, but having a bowl of the Bakwan Kepiting gives us almost as much gratification as eating Grandma’s cooking.

The Sinpopo Beef Shortrib Horfun is one of their signature dishes and we loved how the execution of this dish is one of a kind. The horfun is first prepared to a crisp texture, before being soaked in a rich and slightly salty beefy broth.

The bowl is topped off with fork-tender short ribs that have been braised for hours, and some fresh cut red chilli, onions and lime.

NASI LEMAK SET FOR 2

If you are visiting Sinpopo with the love of your life, you have to try the house special Nasi Lemak for Two (S$25). Because sharing is caring, and what better way to spend quality time together than enjoying some great local food, right?

For S$25, you get more than your money’s worth with a big variety of ingredients for your nasi. The coconut rice is fragrant and comes with a side of halved onsen egg and caramelised onions; and the rice is free-flow so you can eat to your heart’s content!

The accompanying dishes are, behold – Prawn Paste Chicken (WE LOVE THIS SO DAMN MUCH), Crispy Pork Belly, Ma Ling luncheon chips (a hot seller here and available as an appetizer itself), Rojak Slaw, Sambal Fish Balls, Roasted Potatoes & Curry and Sambal Chilli. So good, you are even encouraged to take a bottle of Sinpopo’s Sambal Chilli home!

DESSERTS WITH A LOCAL TOUCH

Desserts are Sinpopo’s specialty and some of the creations are inspired by their sister company, Awfully Chocolate. All of the sweet treats here at Sinpopo bear very distinct local elements, and there has never been another time when we are so fond of modern desserts with a local twist.

Gula Melaka is a special taste and not many can master the art of preparing it to the right consistency and sweetness. Thankfully, Sinpopo has aced the preparation of Gula Melaka, producing at least 3 different desserts featuring this delightful ingredient.

We leave it to you to decide which to order, but let’s just say the Gula Melaka sells like hotcakes.

Fans of Awfully Chocolate may find the presentation of this cake familiar as the style of layering is similar to the ever-popular Super Stacked Cake from Awfully Chocolate. If you are worried that the Gula Melaka Cake (S$7) might be overwhelmingly sweet, you will be happy to know that this cake sports just the right amount of gula melaka and is fragrant as it can be.

Yes, more gula melaka because we simply cannot get enough of it! Crunchy doughnuts are slathered with gula melaka with a side of kopi affogato. Sinpopo’s Doughtnuts & Gula (S$8) might look like a novelty but it is assuredly enjoyable. If we may, this will get many likes on Instagram.

Where do we even begin? The Orange Kaya Pisang Crème Brûlée (S$7) sounds more than complicated, but it is really a simple twist of the usual rich custard dessert. Using orange kaya as the base flavour, Sinpopo’s take on the classic French dessert comes with a pleasant Singapore twist, and the top note of pisang (banana) married the orange kaya really well.

The Durian Pengat (S$9) is served all year round and you need not wait till it is the durian season to enjoy this dessert! We were stoked when we were first presented this dessert, because the amount of durian used is pretty generous. It is topped off with a refreshing scoop of coconut ice cream and some crisp browned butter croutons.

The Chilled Pandan Soufflé (S$9) was such a stunner and all of us couldn’t contain our excitement. Pandan is infused into the chilled cottony soufflé and served with almond streusel and a sesame dentelle. As the soufflé is chilled, you have to eat it quickly before it “melts”.

Quote ‘Ladyironchef” or flash this post on your mobile for a complimentary Sng Muay Pop (u.p. $5) with every Gorgeous Mains purchased. This promotion is valid until 31 August 2015.

For the latest updates, go to www.sinpopo.com and like them on Facebook and Instagram.

Sinpopo Brand
458 Joo Chiat Rd
Singapore 427671
Tel: +65 6345 5034
Tue to Thu, Sun: 12pm – 10pm
Fri & Sat: 12pm – 12am
(Closed on Mondays)
Nearest Station: Dakota

This post is brought to you by Sinpopo Brand.

Eating out in Singapore is getting considerably expensive. Nowadays, it is increasingly difficult to find a restaurant that serves good food at reasonable prices.

When I was at The Clan Restaurant for dinner, I was surprised to find out that it not only dishes out an extensive menu – with offerings of cold dish, side dish, soup, main course and dessert – that you really cannot go wrong with, but it is also relatively inexpensive given the quality of the food.

Under the cold dish category, our party tasted most of the dishes, and everyone agreed that the Beef Carpaccio ($20) was a terrific choice. The pairing of well-marbled beef slices and truffle mustard salad with truffle teriyaki & horseradish sauce made for a winning combination.

The other favourite of the table was Alaskan King Crab ($22). It stood out with its light homemade Karashi dressing that allowed the freshness of the crab to shine through.

The Chef’s Starter ($18) – a trio of foie gras chawanmushi, seared scallops with truffle foam, and hamachi with ponzu – is also a good way to start the meal.

After sampling the cold dishes, we progressed to side dishes of Deep Fried Foie Gras ($18) with balsamic reduction and cheese focaccia, Kurobuta Pork Belly Confit ($15) with pork cracker and passion fruit sauce and Steamed Razar Clam ($15) drizzled with Japanese sauce, and Herb Crusted Mushroom Escargot ($15). Among them, the standout dish was the Kurobuta Pork Belly Confit, while the Foie Gras was disappointing as the deep-fried batter overwhelmed the foie gras.

The Clan has main courses like Spiced Braised Lamb Shank ($29), 48 Degree Poached Salmon with Japanese broth ($27) and Pan Seared Cod Fish ($29). But what you must order is the 48 Hours Beef Short Ribs served on hoba leaf and lava stone. Everyone was gushing when the waiter served the dish to the table. It was outstanding, and undoubtedly the highlight of our dinner. Another commendable dish from the menu is the Duck Confit ($26) with plum mustard, and truffle mashed potato.

Sweet treats include a Madeira Cheese Panna Cotta ($10), Chocolate Lava ($10) with homemade gelato, Triple Espresso Crème Brulee ($10) and the excellent and highly recommended Chan La Royaltine Chocolate Cake ($11).

The Clan Restaurant
1 Selegie Road, #02-01 PoMo
Singapore 188306
Tel: +65 6222 2084
Daily: 11.30am – 2.30pm, 6pm – 11pm
Nearest Station: Dhoby Ghaut

There are some restaurants that one goes regularly, places that serve decent food at affordable prices. Then there are other places you go for special occasions – like a hot date, birthday celebration, or wedding anniversary.

When you are looking for somewhere to have a romantic dinner, Equinox Restaurant at Swissôtel The Stamford is one of those places that always come to mind. It has one of the best locations in Singapore, overlooking the beautiful city. But that aside, I also love that it is very versatile. You can bring your clients there for a business luncheon; hang out with your girlfriends over a leisure afternoon tea; or have a romantic date – it is a restaurant that is suitable for all occasions.

I recently sampled the new menu by Chef de Cuisine Lee Bennett, and it was a good meal. If you haven’t yet had the chance to try Equinox, give it a shot. If you have and it has been some time, it’s time to go back again.

Our amuse-bouche was a duo of lobster bisque and crab mayonnaise shooter. The lobster bisque was fantastic. If you are a fan of the smooth and creamy French soup, you must order the regular portion ($26) from the ala carte menu.

Next we had a salad ($24) – tasting of beetroot with braeburn apple, aged balsamic dressing, St. Maure goat’s cheese and toasted pine kernels. It was good, but nothing special.

The highlight of our meal was the 900g Dover Sole Meuniere. The fish was, without exaggerating, very very good. At $180 (sharing portion for two), it is not cheap. In fact, I think it is crazy to spend so much on fish. But the truth is, it was one of the best that I’ve had, and I would save up and come back for this.

We also tried the Gressingham duck breast ($70), but it did not leave a strong impression. The other main course, Rhug estate tenderloin of pork ($65) was much more interesting. It was served with scotch egg, prunes, celeriac puree, and whisky sauce. I thought that the whole combination went pretty well.

After we were done with the main courses, we had crêpes suzeïm ($34), and it came with tableside service – the server pushed a trolley out and prepared the crêpes right in front of us. It was really fun, and I would order this just for the “show”.

This was followed by a seasonal crème brûlée ($24), which after dipping our spoon into, we agreed was one of the best in town.

That’s not all. Besides the crepes and crème brûlée, Chef Lee also sent out a platter of desserts ($52 for two): pineapple carpaccio with lime, chilli syrup and coconut sorbet; Madagascar vanilla mousse with toasted sweet brioche and caramelised apple jelly; Jivara milk chocolate delice with a dark cherry sorbet; dark rum savarin with mascarpone espuma and crystallised orange; and citrus posset. While there were hits and misses, it was a wonderful way to finish on a sweet note.

A meal at Equinox is not cheap, but for the view and ambience of the place, it is definitely a place where you should go for a special occasion. If you are on a budget, I would suggest trying the 3 course set menu at $108.

For those of you who love champagne brunch, you must also check out their special Pink brunch – which is only available on the last Sunday of each month.

Equinox Restaurant
2 Stamford Road
70F Swissotel The Stamford Singapore
Tel: +65 6431 5669
Mon to Sat: 12pm – 2.30pm, 6.30pm – 10.30pm
Sun: 11am – 2.30pm, 6.30pm – 10.30pm
Nearest Station: City Hall
Note: This was an invited media tasting.

Words by Jolene Koh of Cupcake Weekend, Photos by ladyironchef

When I say I’m not a huge fan of Italian food it’s not because I don’t like the cuisine per se, but more so the feeling you get after having an overly hearty pasta meal where you’d go “that’s it I’m having Chinese for the next few weeks”.

Thankfully, I think I’ve found the perfect place for when I’m craving Italian without having to go through that unpleasant aftermath in my gut.

Helmed by Chef Michele Pavanello and housed at the corner of the Red Dot Traffic Building sits OTTO Ristorante. This classy, unpretentious establishment serves amazing Italian fare with a new-age influence. It’s a great place to have a business lunch, bond with the family over a good meal or even for a romantic night out.

Chef Pavanello takes what he does in the kitchen very seriously. Props for his constant drive to create new dishes and fine-tuning his style of cooking to suit our Asian taste-buds. When you meet someone who’s innovative and cares so much about what he prepares, you just know that what’s presented to you will taste good because at the end of the day, real dedication and passion for food is something you cannot fake.

We started with the Cocoa bean crusted foie gras with port wine reduction ($28). A decadent piece of foie gras coated in a crunchy cocoa bean crust on a bed of crisp salad leaves accompanied with home-made crostini.

By far one of the better foie gras dishes I’ve tasted, a palate tickler starter as I would call it. I liked that it had a myriad of textures and flavours from crunchy to soft, slight bitterness (from the cocoa), to sweet and salty.

Next we had the Slow cooked slipper lobster with leek veloute and morel mushroom ($28). I really enjoyed this other starter. The lobster was fresh, sweet and tasted of the sea. The leek veloute was flavourful & rich without being overly indulgent and complimented the perfectly cooked crustacean.

The Homemade squid ink tagliolini with lemon and chilli marinated prawn ($28) was pretty interesting for me because it’s the first time I’ve had squid ink pasta without a cream/squid ink based sauce.

I was pleasantly surprised that I actually prefer this to the former two alternatives. Homemade noodles (cooked al dente, no less) tossed very generously with prawns. I loved how the lemon zest and the chilli gave the dish some lightness and heat without over-powering the sweetness of the prawns. This one of those pastas where you’d finish, not get sick of and want more.

Homemade potato agnolotti with chicken jus and crispy bacon ($28). From plain sight this dish doesn’t look like much but it’s a whole different story when it enters your mouth. Although there’s no physical trace of chicken in the agnolotti, the flavour that bursts through was akin to a hearty roasted chicken meal complete with mash, peas and the works. The crispy bacon added a nice contrast of texture and a kick of saltiness.

The European seabass fillet with sauteed mushrooms and potato ($42) followed after. Wasn’t exactly a big fan of this main but the fish was well executed and I liked that the sauteed mushrooms and potato had strong hints of basil.

Lastly, the Pièce de résistance; Crispy “suckling pig” lacquered with acacia honey & balsamic vinegar ($48) that was accompanied with braised endives. I’m usually not a pork person but wow, this bought me over. Think sinking your teeth through perfectly crisped skin and into the juiciest, most succuluent piece of meat. All I can say is yes, yes & yes. A must-have!

Our meal at Otto Restaurant ended with Creme Brulee ($14). One thing I particularly love about this dessert (besides eating it) is the part where I get to use a spoon to tap on that thin glass of torched sugar and hear the sound of it crackle.

So I did, revealing a silky, smooth vanilla cream infused with kaffir lime leaves and citrus notes, paired nicely with marinated strawberries.

If you’re looking to try an Italian restaurant that’s authentic and classic with a modern twist, Otto Ristorante is a great place to head to (if you haven’t already). I assure you it most likely won’t be your only visit.

Singapore Food Blog Review
Otto Ristorante
28 Maxwell Road, #01-02
Red Dot Traffic Building
Tel : +65 6227 6819
Mon to Fri: 12pm – 2.30pm
Mon to Sat: 6.30pm – 10.30pm
(Closed on Sun)

Note: This was an invited media tasting.

Jolene Koh is the owner of Cupcake Weekend, which provides artisan cupcakes for every occasion. From media events, product launches, birthday parties, to weddings, baby showers, as personalized favours or just because you feel like having a cupcake.

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The idea was to eat, eat, and eat, but plan b, or rather the lack of a proper plan, meant that we start at Plan B. We started off easy, but it was surely one of the best burgers that I’ve.

It took everything that I got to resist ordering another burger for myself, and missed out on all the stuff that was about to come – and so three hungry dude shared one burger.

Plan B by Becasse is famous for their wagyu beef burger, and at just ten bucks, you must try this burger! What is wagyu, anyway? When even the MacDonalds in Sydney sell Angus beef burgers, you probably think it’s not a big deal.

But the real wagyu burger, comes in the form of a thick beef patty, everything was kept simple; there’s no exotic ingredients like foie gras, nor were there redundant sauce – it was so good that you could feel the sauce gushing out! Interesting, beetroot was used, and it provided the contrast from the other burgers.

Plan B, 204 Clarance sheet, have you taken down the address?

It will be disappointing if one did not step into any pub/bar when in Australia. The folks here simply love (read: adore, head over heels, cannot do without) drinking. Be it a glass of the fine wines from the vineyard, or a pin of beer straight from the brewery, say cheers! There’s a strong drinking culture here; it’s not surprising to see people drinking during lunch time, or 3pm in the afternoon.

I was glad when Richard proposed that we make a trip to his favorite pub, Bavarian Bier Cafe for some beer to chill down the hot afternoon heat. Since I always have a sweet tooth, I went for the Mango, which had a smell consistency of the fruit. The taste however, did not have such a strong mango flavor.

No one in their right mind will pass on the chance to have German Sausages, and so we ordered a platter to share. There was a krunching sound when I bite the cracking roast pork, as with the German food that I visualize, it was hearty, tasty and definitely not enough.

‘Deep-fried sushi?’

Richard casually asked if we are keen to try it out, but I could sense the excitement in his seemingly-subtle-tone.

‘I don’t know, I’m not so sure.. about this’

And the next thing I know, we were standing in front of Kana Express kiosk. This is one place where most people wouldn’t have heard of, much less try the snacks here; an oblivious kiosk by the corner of a back alley.

The sushi was done Korean-style, and there’s other popular Korean snacks like spicy rice-cake, but our focus was on these two words: Deep-fried, & sushi.

As the guest, or so they said, I was entitled to the first bite. It was edible. I think one’s enjoyment of this sushi comes from the revelation of deep fried to the mind. On it’s own, the sushi tasted very tame, but the addition of the fiery hot chili sauce enhanced the flavor greatly.

I love summer. I really do.

Summer, is the perfect excuse for us to indulge with ice cream, and more ice cream. We dropped by Passionflower, a dessert cafe which exotic ice cream flavors. The choice of vanilla hazelnut & burnt caramel was made by me, the former was evidently the favorite, and I liked the nutty taste in the vanilla ice cream, while the latter had a strong burnt caramel taste.

Summer, is not summer, without ice cream.

I stole a glance at Krispy Kreme when we walked by the shop, and was immediately dragged in and convinced to have one (just one) of the original donut. This should be the definition of how a good donut taste like: glazed with a layer of sugar, yet not to the point of being cloyingly-sweet, there wasn’t any hint of oilyness that a poor donut will have. One, simply isn’t enough.

Our original plan was to have tonkatsu at a nearby Japanese restaurant, but it was closed by the time we got there, so we went to Harry’s instead. I’m sure, any reputable guidebook will list the pies & hotdog at Harry’s Cafe de Wheels as one of the must-try in Sydney. Tiger pie is particularly famous, but to be honest, I’m not very certain of it. Mashy and meaty, maybe it’s just me, but I didn’t really enjoy it.

On the other hand, we thoroughly enjoyed the hotdog, it was a shame that we only had one to share. I’d imagine one to hold the big sausage with both hands, and put the whole thing into the mouth!

While on the way to Max Brenner, we passed by Le Patissier and decided to stop here for some sweets instead. For a small place, they have quite an array of desserts to choose from. I wanted to try vanilla pastry cake but it wasn’t available that day, so we had the Lemon Ganache. The sourish lemon ganache provided a good counterbalance to the sweet chocolate layers, but the whole cake was too dry, and I’m not a big fan of kirsch that’s also present in the cake.

When the fork first sank into the Creme Brulee, we already came to the conclusion that it failed. And unsurprisingly, the surface of the dessert was not caramelized properly; it was either a leftover, or they had torched and caramelized too early. However, the custard underneath was actually quite decent, and there’s even vanilla beans used.

* * *
Just in case you are wondering again, yes, we ate all of these in one afternoon.

Plan B by Becasse
204 Clarence Street, Sydney 2000
Tel: 9283 3450

Bavarian Bier Cafe
24 York Street, Sydney, NSW 2000
Tel: 02 8297 4111

Kana Express kiosk
Corner of Central Street

Passionflower
580 George Street
Sydney NSW 2000

Krispy Kreme
Queen Victoria Building
429 – 481 George Street,
Shop 95 – 97 Lower Ground Floor,
Sydney, NSW 2000

Harry’s Cafe De Wheel
Haymarket, NSW 2000
Next to Paddy Maguires Pub
Tel: (02) 9281 6292

Le Patissier
50 Clarence Street
Sydney NSW 2000
Tel: (02) 9299 0015

* * * Now closed * * *

My fourth, her third, another’s second, and many others first. Our common love for food. That’s how it all began. At the heart of East-Meet-West. Persimmon.

Kopitiam, the symbolic of our local heartlands. The place where everybody grew up sipping their milo & coffee, where everybody settled their three meals when their mother was on strike, and the gateway to many delicious heritage hawker food.

Persimmon is quintessentially a swanky and upmarket kopitiam, retaining the traditional feel by using the classic kopitiam furnitures and floor tiles. The furnishings were a combination between comtemporary and rustic. And not to mention her location is right in the middle of Tiong Bahru, with the shophouses and kopitiam lining side by side.

Choices of desserts pick from a la carte buffet. Bread pudding, carrot cake, mango pudding, panna cotta, chocolate mousse. For the discerning us, perhaps only the carrot cake made the cut.

The kong ba bao (stewed pork belly) was way off my radar. The bun was hard and dry, the meat was not fatty enough, and lacked the delicious gravy. And oh ya, it wasn’t part of our menu, but was under the a la carte buffet offered.

Inspired by NoSignBoard white pepper crab, Persimmon white pepper Crabcake is all about that. Enjoyed the white pepper “crab”, no doubt in the form of crabcake, without any hassle. Under the sunny weather, the crab was toned prefectly brown, with a crisp-cross shell, and savoury meat within. Adiós

The crown of Persimmon. Hainanese Chicken Salad. Featured in almost all the media publications, there isn’t any excuse for you to miss this dish. The concept is simple, Singaporeans loved their chicken rice, but dreaded the calories. So what do you do? Remove the rice, throw in some greens, and voila! Singapore’s very own Hainanese chicken salad. Poach chicken, fresh local herbs & mesclun greens, rise crisps, and special dressing.

Tomato base pasta? Boring! How about our rich cream base instead? I hate cream! Right, why not try our Linguine laksa leaf Pesto? Specially created for your exquisite taste buds, the laksa infused linguine will definitely blow you away with its unique taste. Think laksa, but swop the thick rice noodles with pasta. Some felt that the laksa leaf was too heavy and overwhelm the whole dish. On the other hand, i thought the pasta was perfectly fine. Innovative with a big I.

Mixed blonds (fusion) are interesting in some ways, and the 8 treasures certainly roused my curiosity. Three mushrooms, two nuts, chinese sausage, parmesan cheese and risotto. What happens when Italian Risotto combine with the 8 treasures? You get the 8 treasure Risotto! The intial impression was Glutinous rice, but it was way better. I need to be honest, i couldn’t taste all of you. But in the end, it doesn’t really matter, you are all mine!

Staying true with the principle of fusion food, we have the European-style steak meeting heads on with our Asian carrot cake. The grilled ribeye with “chye tao kueh” carrot cake is bound to make your eyes popped out. The carrot cake was fried with XO and balsamic, with the latter providing a sour taste. A vast contrast with the steak. Not everyone could accepted sour carrot cake with steak though. Aspiring combination, but somehow failed to sizzle with the seemingly weird taste.

Eaten alone, the Slow poached salmon with zuchinni ribbons didn’t come as tender as we thought it will. But dipped in the green curry sauce, the fish went through a make-over in the taste department. There was cucumbers used in the green curry, which caught my attention. Like what one of our fellow friend say, when you don’t understand, just say “fusion!”

Our humble Otak is given a upmarket transformation by going créme brulée. With richly flavoured spicy kaffir lime & coconut used as the main ingredients, there was fish mousse hidden beneath the otak. The otak creme brulee is a very creative fusion dish indeed, but the experiement could perhaps be better. Some of us found the otak to be too watery, and maybe it’s meant to be this way. But is créme brulée ever so soggy?

There was a slight tweak to the menu compared to the one i previously shown. And the cost per person was 20 dollar nett, which everybody agreed was a reasonable price given we managed to try a variety of food. I hope everybody enjoyed their meal, and see you all at the next LIC food outing! We had 27 people for this outing, which was quite a healthy figure.

Well, like what some of you mentioned, it was a case of hits and misses, fusion food is pretty much an experiment between the Asian and Western cuisines, and it was certainly interesting to try some food which we’ll never get to try elsewhere.

And not to forget, LIC outing is all about the fun, joy and laughter during the event, and getting to know more friends. I’ll also like to take the opportunity to thank Helena and Sharon, the co-owners of Persimmon for having us there.

Do add me on facebook, if you missed the links earlier.

Read Jaime-la-nourriture chinese post on the outing here

For those who missed this Persimmon outing, you can get the best discounts when you mentioned ladyironchef while you are at Persimmon. So do go down and give the fusion food a try.