Per Se, Morimoto, Adour by ducasse

Feb. 25th, 2008 | 06:25 am

Temporary.. until i find time to post and write about the experiences. =)

Adour by ducasse
Morimoto
Per Se

http://www.flickr.com/photos/24125943@N06/

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L'Atelier de Joel Robuchon

Feb. 16th, 2008 | 05:36 am

L'Atelier de Joel Robuchon
Four Seasons Hotel
57 E 57th St, New York 10022
Btwn Madison & Park Ave

Phone: 212-350-6658






Le King Crab en meli-melo monegasque - king crab, mozzarella and avocado salad



L' Oursin sea urchin in warm fennel broth



La Langoustine * crispy langoustine papillote with basil pesto



Les Spaghetti a notre facon - spaghetti with shaved parmesan, serrano ham, poached egg

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TAILOR

Feb. 11th, 2008 | 12:53 pm

TAILOR

525 Broome St, New York 10013
Btwn Thompson St & 6th Ave

Phone: 212-334-5182

One of My most awaited meals.
We ordered the Entire menu.. yes we did.
=)

duration: 6 1/2 hours
Courses: 18



chorizo cured kampachi, sweet potato cream, potato granola


Coriander Fried Sweetbreads citrus puree, salsify, white beer


Peekytoe Crab pineapple, basil, pine nut purée



Foie Gras peanut butter, cocoa, pear


Monkfish barley risotto, fennel, fried herbs


Grilled Octopus coffee, tarragon, pomelo



Passion Fruit Poached Char lime pickle, coconut



Pork Belly miso butterscotch, artichoke



rootbeer shortribs, vanilla smoked carrots, celery root puree


The experience was worth every single penny..
Sam Mason's menu truly blew us off our feet.
Every dish was well balanced and full of excitement!

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P*ONG

Feb. 11th, 2008 | 12:42 pm

P*ONG
150 W 10th St, New York 10014
At Waverly Pl

Phone: 212-929-0898



Warm Date Cake rum toffee, black mission figs, orange sugar, crème fraiche



Milk Chocolate And Chestnut Truffle chestnut mousse, olive oil caketons, violet salt



kaboucha cake



Organic Apple Tatin pear paper, caramel, peanut streusel, calvados ice cream



Chocolate Financier poached pear, pomegranate, ovaltine ice cream, sangria reduction



Pineapple Tiramisu cognac sabayon, decaf espresso, grated chocolate, cilantro

Overall, the desserts were yum.. but too heavy!
love the kaboucha cake best.

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Spice Market

Feb. 11th, 2008 | 12:30 pm

Spice Market
403 W 13th St, New York 10014
At 9th Ave

Phone: 212-675-2322



Spiced Chicken Samosas cilantro yogurt



appetizer



spice market salad



Char Grilled Chicken kumquat lemongrass dressing



Spicy fish


Ovaltine Kulfi caramelized banana and spiced milk chocolate sauce

Overall, the food was disapointing but absolutely Love the ambience and decor. No frills and laid back

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USA food Tour

Feb. 11th, 2008 | 09:51 am

BLOG REPORT

27 jan sunday
Dinner: WD-50

28 jan monday
lunch: Modern at the Moma
Dinner: Spice market
Dessert: P* ong

29 jan tuesday
Dinner: Tailor
Supper: The Spotted Pig

30 jan wednesday
lunch: Robuchon
Dinner: Adour by Alain Ducasse

31 jan thursday
Lunch: Del Fresco
Dinner: Yakitori Taisho
Supper: Blue Ribbon

1 feb
lunch: Morimoto
Dinner: Per se

2 feb
Dinner: Yakitori Totto

3 feb
Dinner: French Laundry

4 feb
Bouchon Bakery

7 feb
Moto
Alinea

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Modern at the MOMA

Jan. 31st, 2008 | 08:48 pm

LUNCH

The Modern
The Museum of Modern Art
9 West 53rd Street
(between Fifth and Sixth Avenues)
New York, NY 10019




amuse



beef tenderloin carpaccio, cucumber and cockle vinaigrette



celeriac soup with smoked shrimp and maple syrup



rabbit terrine cooked in riesling and anise hyssop, fresh herbs coulis



fluke fillet with black trumpet mushrooms and watercress sauce



potato linguini with daikon radish and sprouts, wood sorrel coulis



roasted sweetbreads with horseradish flan and cucumber confit



caramelized peking duck with orange honey, asian spices and glazed radish



pineapple parfait, coconut tapioca, ten flavour sorbet



milk chocolate dacquoise, rasberry sorbet



choc tart

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WD-50

Jan. 29th, 2008 | 03:14 pm

Dear all,
It has definately been sometime since i last blogged.

On a 14day foodie trip to the UNited states..

1st stop:

Dinner at WD-50



Hamachi tartare, wakame, sake lees tahini, grapefruit



Eggs benedict



French onion soup


Cuttlefish, squash, chamomile, orange, toast oil


Pizza pebbles, pepperoni, shiitake




Knot foie



Fried quail, banana tartar, nasturtium



Lamb belly, black chickpea, cherried cucumber



Lamb loin, potato noodles, mustard crumbs, pretzel consomme





Wagyu flat iron, coffee gnocchi, coconut, cipollini, sylvetta

Details will be added later!

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2am: dessertbar

Aug. 13th, 2007 | 12:18 am

Dear all,

WE ARE OPEN!!

2AM: DESSERTBAR
21A LORONG LIPUT
HOLLAND VILLAGE

TEL: 62919727

www.2amdessertbar.com
Email: cravings@2amdessertbar.com




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My Favorite Chefs: part III

Jul. 3rd, 2007 | 09:51 am

Chef JQ

My culinary journey would not have taken such a twist if not for this man.
At 11, My first fine dining meal was at les amis. Chef JQ the man behind the kitchen. First taste of Foie was Unforgettable.

We met again 12 years later, he introduced me to chef gunther and thats how i started my staggiare at LA.
Working alongside with him on one occasion was an honor.

Thank you chef for your invaluable advise =)


chef JQ

Photos courtesy of 2 friends in Shanghai

Le Platane
Location: 373 Huangpi Nanlu, Shanghai
Tel: 021-53832998
Opening hours: 12:00-00:00

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Breakfast

Jul. 3rd, 2007 | 09:49 am

Today is the start of my 40day fast. 9am-3pm

Decided to wake up at 7am to cook some breaky for family.


Toast & Scrambled w milk, Apple yogurt spuma w rasberries

Off to work!

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My Favorite Chefs: part II

Jun. 28th, 2007 | 03:08 am

La Strada
1 Scotts Road
#02-10/11 Shaw Centre
Singapore 228208s
Tel: 6737 2555




Undoubtedly my favorite chef in Singapore.
Having done a staggiaire with Chef Leandro for 3 weeks before heading to New York, i have always enjoyed his company yet respecting him in the Kitchen.

It was hard not to be unbias dining in Chef's Newly renovated outlet.
Honestly, the food quality has improved tremedously and the revamped menu is friendly and popular amongst lunch and dinner crowds.


starters:


with compliments


Abalone truffle salad
This is so sinful. delicately dressed with Enoki mushrooms
These mushrooms have a delicate fruity flavor.
"To me it was A great teaser. I want more! "



Foie gras, duck confit ravioli.
"A very Rich dish. Portioning was just nice."
I cant say much about this dish.
I personally am bias as i still prefer his pan fried Foie gras ravioli.


Chef Leandro's version of Carbonara $30
"The best carbonara i have ever eaten - Chef Daniel Chavez"
I second that!
Cooked in truffle infused butter with a poached egg sitting on it. Having the server mix it up for you. What can go wrong with this dish?
- Order this. You wont regret it. =)



Rachel at work


Mushroom Risotto (special order)
"Al dente the italian way"
His Risottos are classic italian. Despite having learnt from Chef leandro his secret to a Good Risotto, i can never do a risotto as good as his. Not even close. Maybe if i cheat with more truffle oil.....

Desserts:

Opera with milk icecream
"Delicious"


Deep fried doughnuts with custard. Chocolate sauce
"we were not too impressed with this dessert as it was a little plain."
Nonetheless, the meal was still worth every penny spent.

2 months back, i could never imagine such a change in the outlook, menu and even the team seems stronger. Service and kitchen. =)
I'll definately be back soon!


The ever Bubbly Chef Leandro Panza

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My Favorite Chefs: part I

Jun. 28th, 2007 | 01:03 am

Kai San Encore!

Kai San
Address:
1 Beach Road
#01-21 Raffles Hotel
Singapore 189673

Tel: 6339 4929

Operating Hours:
Daily 11:15am - 2:30pm, 6pm - 10pm (Sunday no lunch)

I am slowly addicted to this place.

Chef Thomas is one of the Nicest Chefs i have ever met.
So personal and he actually remembers what you like to eat so you wont even have to ask for it!

OMAKASE at a very reasonable price:


Appetizers


One of the most delicious cuttlefish dishes around.
so Crispy, you know its straight out from the BBQ.


sashimi platter

Requested for Hot Food....
Here comes the dishes!




My favorite picks:


Clam topped up with mentaiko and cheese. Melts in your mouth.
It is divine


Anago
Cant miss this one out!


Ending the omakase with this soup is blissful.
shimeiji mushrooms, tuna, scallop
Double boiled


Chef Thomas Kok
I can definately see myself coming back to Kaisan, despite so many other good japanese restaurants simply because of the service, food quality and price.
Not forgetting that personal experience money cant buy.

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Express desserts

Jun. 27th, 2007 | 03:05 am

Lastminute Buffet spread:

Have been so crazy busy the past few weeks, i simply had no time to do any cooking.
Was asked by a friend to help with the church gathering and since i do not like saying no...

I decided to whip something fast yet presentable =)

2 hours (excluding the creme brulee done a day earlier)

Cake composition:
chocolate glaze, chocolate mousse, green tea creme brulee, cassis mousse, chocolate sponge, chcolate mousse, praline with feullitine, chocolate sponge!


Chocolate cake with a punch

If you have a dinner party and your oven breaks down, everything seems so wrong.
Try a dessert tapas for your party!

15mins to prepare:




composition:
Chocolate mousse
Valrhona Crunchy Pearls (this is a very good investment. works wonders.)
cassis Mousse (you can buy Boiron cassis puree from culina)
Grand Marnier chocolate sauce
Garnish with a tiny marshmallow

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Chang Korean Charcoal BBQ Restaurant

Jun. 22nd, 2007 | 08:22 pm

Chang Korean Charcoal BBQ Restaurant
18C Dempsey Road
Tanglin Village (Dempsey Road)
Singapore 249677

Tel: 6473 9005 Operating Hours:
Daily: 12noon - 3pm, 6pm - 10pm




Drive past this outlet several times and have been dying to try it.
Finally did.
I have to say it was slightly disappointing.


Appetizers


Dolpan Nakji-bibimbap $20
Hot plate mixed vegetable & octopus wuth rice
"Normal. It was not as flavorful as i expected it to be. The tiny 4 pieces of octupus definately added to my disappointment."


Koksal $58
Wagyu
"It was luscious. Not the best wagyu around but the juiciest and most tender meat on the table. Eating the pieces piping hot from the hot plate was just divine"


Wang seng-galbi $37
Prime Rib
"TOUGH! Almost tasteless. A real disappointment."




Wang Yangnyeom Galbi $34
Marinated prime rib
*photo shows 2 portions
"Tender and juicy. Much better than the above even though the price does not speak it. Te flavour of the marination was traditional but not as flavorful as expected. "

we all agreed that the food was mediocre but the ambience is what made the difference.
We did have a very enjoyable meal despite the quality of the food and its price.
Doubt ill be back here again.

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Macaron

Jun. 18th, 2007 | 05:09 pm

Macaron
11 Unity Street
#01-08
Robertson walk
62357277

I am finally getting down to blogging this entry.
Being such a dessert fanatic, i could not wait to try the desserts at Chef pang's new outlet, Macaron.

Menu Prix Fixe

4 course
1 appetizer – 1 dessert amuse – 1 glass – 1 petit four
$38.00

6 course
1 appetizer – 1 entree – 1 dessert amuse – 1 glasses – 1 grand dessert – 1 petit four
$55.00

9 course
1 appetizer – 2 entree – 1 dessert amuse – 2 glasses – 2 grand dessert – 1 petit four
$80.00

Menu Degustation
15 course
$125.00

APPETIZERS: $11.5 each


King Salmon Tartare
ikura | vanilla pineapple confit | tomato | citrus vinaigrette | petit salad


Olive Oil Cake
charred peppers | wild arugula | peppered pinenuts | lemon dressing


“Pulpo”
aioli | sautéed potato | paprika “air” | extra virgin olive oil


Pan Con Tomate
tomato tartare – olive oil – bread – garlic – sea salt

"My favorite was the pulpo. Totally reminded me of a quaint tapas restaurant in barcelona. The olive oil cak was a simple salad, nothing fancy. Pan con tomate was like a deconstructed bruschetta (quoted from a friend), was the most disappointing. The Tartare is definately worth the price tag on this dish."


ENTREE: $16 each


Tuna Tataki
crab tuile | seaweed marshmallow | honey mustard | seaweed salad
additional $2.00 applicable


Pan-fried “Magret” Duck Breast
chocolate orange jam | sautéed pear | roasted hazelnut
additional $2.00 applicable


Pork Belly Confit
gastrique tomato | caramelized onion | apple mashed potato
additional $6.00 applicable


Foie Gras Parfait
apple compote | cassis coulis | brioche squares | baby spinach
additional $6.00 applicable

"I personally love the foie parfait and the pork belly. Although the portions are extremely small it was very Flavorful and the pairings were brilliant! 2 Friends of mine actually finished the whole jam bottle of chocolate orange sauce!"

AMUSE $10.50


Poached Vanilla Citrus Pear
vanilla ice foam | chocolate cream | pear chips


Flambé Banana
milk chocolate yogurt | lemon “cloud” | citrus crumble


Frozen Kalamansi Chibouste
exotic fruit compote | chocolate espuma

"I enjoyed the kalamansi chibouste most. Great pairing of the citrus and chocolate in different textures. The other desserts were interesting but not one that i would order again."

DESSERT GLASSES: $12.50


Champagne Snow
pistachio chantilly | forest berries compote | Madeleine cake


Yogurt Sorbet
berries sautéed with vinegar | coconut foam | pineapple stew

"All the dessert glasses definately needs to be polished. The table didnt particularly enjoy any of the glasses. Too much milk chocolate foam in the Raspberry Granite dessert (quoted). Combination of the elements in the champagne snow dessert didnt really satisfy the palates "

GRAND DESSERT: $14.50

“Pain Perdu”
sautéed apple | cinnamon ice cream | vanilla cream


Petit Grand Marnier Tea Baba
caramel orange ice cream | berries | vanilla jelly


One, Two, Tea
(raspberry espuma, milk chocolate tea parfait, chocolate tea cream, cocoa bean tuile)


Violette
(violet ice cream, strawberry marmalade, strawberry paper, cassis coulis, violet meringue)


Exotic “Sugar”
soft chocolate | chocolate “moulleux” | liquid caramel

"The Grand desserts were the most satisfying. My personal favorite: One, two, tea and the Pain perdu. The grand marnier tea baba had a generous serving of Grand marnier but it was not appetizing (quoted). I love the presentation of th violette! The Rose bombe if not shared is far too sweet for a dessert by itself. Presentation of the Rose bombe was the prettiest on the table. The Exotic sugar was disappointing as the texture of the soft chocolate didnt seem too right. The moulleux was delicious."

PETIT FOURS $7.50

truffle and hazelnut macaron | vanilla pate de fruit | exotic caramel & dark chocolate
"definately needs to be changed more often. The macaron and vanilla was quite a disappointing end to the whole course. Vanilla pate de fruit had a weird flavour and texture (quoted)"

We had a good time tasting the new creations of our brilliant chef pang. It did burn quite a hole in our wallets. average $70 a person. Minimum order of a 4 course.

I will definately be back when the menu changes but not anytime soon.

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The Universal Restaurant & Wine Bar

Jun. 17th, 2007 | 05:27 pm

The Universal Restaurant & Wine Bar
36 Duxton Hill
Singapore 089614

Mon-Fri: 12noon - 2pm, 6pm - 10pm
Sat: 4pm - 10pm
(Closed on Sundays)
6325 0188

After reading chubby hubby's review, we decided to head there for dinner and check out this new restaurant.





Amuse


mushroom cappucino $12
"still cant beat the porcinni mushroom soup at buko nero. This was Mediocre"


Linguini with Prosuitto Ham with Foie Gras terrine in White Wine Cream Sauce $34
"flavorsome. I like the combination of the Ham and Foie even though it was slightly too salty"

Kevins:

truffle spag



grilled beef tenderloin served mash, deep-fried mushrooms, and more summer truffles


It was a pity we did not get to try their dessert as we waited 20mins for our souffle only to find out there was a technical fault.
Ill definately give it a few months before i dine here again.
The plus factor is that the service charge and taxes are included in the price.

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sage

Jun. 17th, 2007 | 03:42 am

Address:
11 Unity Street
#02-12 Robertson Walk
Singapore 237995

Tel: 6333 8726

Operating Hours:
Lunch: 12noon – 2.30pm (Friday)
Dinner: 6.30pm – 10.30pm (Tuesday to Sunday)
Closed on Mondays & Public Holidays

Another One of my favorite restaurants besides buko, les amis, iggys, taka by aoki, kaisan...

I havent been back for quite some time and ever since then they have revised the prices.

3 Courses $50
4 Courses $60


Amuse
Pea soup, lime mousse, lumpfish caviar

Appetizers


Oak Smoked Scottish Salmon
Galette of oakwood smoked Scottish Salmon set in celery jelly,
sorbet of dill and sour cream on potato blinis and salmon caviar
($4 supplement applies to set menu)
$20
"i love this dish. Dill sour cream Sorbet was a beautiful touch to the whole dish"


Foie Gras
Marinated duck foie gras wrapped in pancetta with pistachio crust and fig compote, Granny Smith apple puree and a dressing of red grape mustard vinegar
($8 supplement applies to set menu)
$24

soups

Mushrooms
Cappuccino of wild mushrooms
$12


Summer Truffles & Oxtail
Essence of oxtail scented with white truffle oil,
a parmentier of oxtail and foie gras laced with summer truffle
($8 supplement applies to set menu)
$20

MAINS

Tiger Prawn and Basil Pasta
Sautéed tiger prawns on homemade capellini of red beet pasta tossed
with pesto,Roma tomato broth and shavings of Parmigiano Reggiano
$28


Beef Cheek
Terrine of slow cooked beef cheek and roasted celery root gratinated with a truffle sabayon, fricassee of wild mushrooms and natural jus
($10 supplement applies to set menu)
$38

Spent $70 a pax
It was a decent meal but my first meal at sage definately outshined tonight's dinner.


The dessert menu was a little common. We decided to head downstairs to Macaron for desserts instead.

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viv's day....

Jun. 11th, 2007 | 06:41 pm

Happy Bday Dear!

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Brotzeit

Jun. 10th, 2007 | 03:45 pm

Brotzeit Contemporary German Bier Bar & Restaurant
#01-149-151
1 HarbourFront Centre Walk
VivoCity
tel: 62728815
Sunday to Thursday: 12.00pm to 12.00am
Friday, Saturday & Eve of Public Holidays: 12.00pm to 1.00am



Brotzeit (the word means 'bread time' or more loosely translated, 'snack time')


brezel: pretzel-shaped bread
"Traditional german pretz... "


sides of sauerkraut (sour cabbage)


pork and curry sausages with chilli.
roasted potatoes

Brotzeit not only gurantees good beer and food.. but service too!

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Kai San

Jun. 5th, 2007 | 02:01 am

Kai San
Address:
1 Beach Road
#01-21 Raffles Hotel
Singapore 189673

Tel: 6339 4929

Operating Hours:
Daily 11:15am - 2:30pm, 6pm - 10pm (Sunday no lunch)



One of the best japanese meals i have had in Singapore. All thanks to Chef Thomas Kok.
One can feel his love and passion behind the sushi counter as he whipped up our omakase menu

Tuesday night: Fresh!
i am not sure when the fish comes in, but for the omakase i am pretty sure chef serves whatever that comes in on that day.


Hamachi


hirame



Kanpachi


silver fish tempura


pickles: garlic, radish


AJi
"just came in today!"


Gon Aji
"orgasmic. deliciously subtly sweet. smooth.... "


Steamed tofu, unagi, ikura
"Looked soo delicious when they were serving this to the other tables and we were all waiting in anticipation if we would get this in our omakase. We did!
i could eat this for breakfast everyday.. "


Shima Aji


Hotate
scallop
"JUICY! what a generous serving of hotate!"


aka uni
"market price: $140++"


"we did get some aka uni! so pleasing to the eye...... stomach... =) "


Mentaiko Razor clam
"salamandered cheese hugging the clams... delicious."


Anago
"specially Made this way. slightly Crisp outside, soft tender juicy inside"


maguro otoro ; bluefin tuna
"Couldnt resist it the moment we saw it.."


Otoro; Tuna belly
"the fattiest portion of the tuna, found on the very underside of the fish. literally melts in your mouth."

And theres more..........


shimeiji mushrooms, tuna, scallop
Double boiled
"tasteful, flavourful. By this time, i am so full i couldnt really enjoy the soup"

and ONE MORE!!


Uni, toro
"chef was very generous tonight. I couldnt stomach anymore and wished i could enjoy/savour the uni instead of forcing it down.. "

A HAPPY ENDING...

Green tea icecream!

It was an unforgettable meal. Ever since June and Mia introduced me to kai san, i have not stopped raving about it when people mention japanese food.
cant wait to be back!
The very "personal" experience the chef emanated beats Nobu's omakase hans down!

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SHIN KUSHIYA

May. 30th, 2007 | 04:50 pm

SHIN KUSHIYA
#02-120
VIVO CITY
TEL: 62758766
www.shinkushiya.com
Lunch: 12 - 2:30 pm
Dinner: 6 - 10 pm

This was a pretty disappointing meal.



tamago
probably the most decent dish on the menu tonight



lotus root chips with curry powder
"makes a great appetizer."




salmon
"Absolutely tasteless. Was really dissapointed when we found out that the last 2 pieces of sushi had nothing in it but a leaf. I was fumed and asked the waitress if we were suppose to eat the rice salmon and leaf ?
Taken aback, she apologised and came back with stuffings in the last 2 pieces. i can't say more to that but knew inside that they just lost 2 customers."


Pumpkin croquettes
"great texture but definately needs a good sauce"


maccha parfait topped with black sesame
"i would definately say this is a disaster.
1. it's not impressive when one tries to copy. Sun with moon's maccha parfait is definately a winner
2. The pastry chef tries to substitude cornflakes(Sun with moon's) with rice krispies.
3. The green tea icecream's milk content is far higher than others
4. The jelly(yellow in colour, completely tasteless) was very hard to swallow. Way too much gelatin added to it.


maccha parfait gone wrong



sun with moon's maccha pafait

I must add though that the service at shin was very good.
Lots of improvement needed for the quality of food

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supper time!

May. 25th, 2007 | 01:51 am

Its 1.30am.. my stomach is growling.
Decided to whip up my craving.


My comfort food
Tomato cream fettucine
Didnt have any mushrooms, decided to use my 3 cuttlefish balls that were left in the freezer.

1.45am : satisfaction..

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mimolette

May. 22nd, 2007 | 09:48 am

mimolette
55 Fairways Drive
Singapore 286846
tel: 6467 7748



The restaurant is still new and have yet developed a wine list. Nevertheless, service is stlll 4 star.


foie gras and apricot rice
"a little disappointing, portion of apricot rice was way more than the portion of the foie."



lobster ravioli $30
"flavour was good but we were a tad disturbed by the wanton skins."




Wagyu Burger
"Honestly, The fries outshined the burger... Fries were delicious.
THe burger was decent but lacks the kick. Perhaps sauce? could be juicier?"


chocolate fondant
No comments..

The both of u were slightly disappointed with the food but they are just a couple months old and the dining experience won us over. Located deep in the woods, away from the roads, that already is a winner.

ill probably be back, but not anytime soon. =)


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wacha

May. 21st, 2007 | 05:04 pm

Wacha
14 Ann Siang Road
#01-01
Singapore 069694
Tel: +65 6438 1553
Open 2pm - 11pm Monday - Saturday



Ever since i discovered this new japanese dining, i have been so eager to dine here.
A PURE green tea degustation menu! It's like a dream come true for me.

I had the Special tea leaf set
Green tea leaf rice
Green tea Noodle salad
Macha Gratin
Green tea leaf kakiago
Today's dessert (i requested for a green tea cheesecake)
$38

$35 course menu
appetizer basket
Agedashi Tofu
Saba/unagi/chicken
Rice & Miso soup
Today's dessert


The entire experience was zen. The variety tea selection is great and definately a must try.





Green tea leaf rice
"It wasnt exactly what i expected it to taste. It was quite bland but i do give the chef credit for th effort and creativity."


Green tea Noodle salad
"Refreshing. I could seriously whack 5 more bowls!"


Macha Gratin
"Cheesy. Cant really tast the macha but i like this dish!
I could do without the sausages at the bottom though.. "


Green tea leaf kakiago
"daily dose of veggies"


green tea cheesecake
"the cheesecake was quite disappointing as the texture was not smooth. Not very finctional to eat it with a round plastic japanese fork"


$35 course menu

appetizer basket
"very interesting. liked the combination of appetizers"


Agedashi Tofu


unagi
"comfort food..."


green tea icecream

verdict is.. ill definately be back.
It was like simultaneously eating and having a spa.
Cleansing experience.

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Brother's birthday dinner

May. 15th, 2007 | 12:16 pm

I have been quite preoccupied with cooking and have not been blogging as frequently!
More dinner posts will be up soon!

20th april
Had the pleasure of cooking for 12 of our family members.



Sea Urchin
Toast, custard apple


Oyster
seawater gelee, horseradish foam, grapefruit



Parma Ham
melon, basil fluid, white chocolate


Seared Lobster
Chicken Pilaf Rice, Zucchini flower



Watercress Soup


Pan Seared Duck
Celery root puree, red wine, asparagus

there were 2 desserts served. Photos will be uploaded much later! =)

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LES AMIS

Apr. 13th, 2007 | 03:23 am

LES AMIS
1 scotts road
#02-16 shaw centre
67332225


BDAY DINNER: 11 apr
I have delayed this blog too long. When i first arrived back from Nyc on the 10th, i knew i had to being my best friend here for her bday treat. In my opinion, there is absolutely no place in Singapore comparable to the food Les Amis (shaw centre) offers.
2 exceptions: iggies and Au jardin (different styles but top quality in their own cuisine)

Made a booking and i was once again not disappointed. The gastronomic journey Chef Gunther brought us through tonight was once again satisfying.


Amuse:
Foie gras
orange jelly, kamquat


langoustine, caviar
cold pasta
"New dish. Another Winner."


clam
"one slurp. YUM! only difficulty was eating it off the salt.. tend to get a little messy trying not to get the salt on the shell top while digging out the clam"


consomme of poultry
foie gras ravioli
"warm and light. This soup has lots of character. The first sip will take you places. Steaming hot, rich in flavour and well seasoned."


white asparagus
morels
"This dish is so excellent. With its no frills plating, the white asparagus covered with morels, ham and sauce is just the perfect combination. A winner."


Sole fish
"We were a little disappointed in this dish. Best fren's fish was a little cold and mine was not tender."


roasted maine lobster
porto wine sauce
"One of his signatures. It is a must try dish. The taste of the lobster sauce (jus, wine, truffle oil) still lingers... "


Timothy presenting the pig.....


roasted suckling pig
melted leeks, sweet and sour sauce with lindemans kriek beer
"Another one of Gunther's signatures. Gorgeous."
i have never eaten a better suckling pig -gracie


regina's special =)
"honestly till this day i have no clue what this dessert exactly is or what to call it. upside down souffle? nevertheless, a great end to a great meal!"

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Jean Georges

Apr. 12th, 2007 | 01:03 pm

Jean Georges
Trump International Hotel and Tower
1 Central Park West
New York 10023
At W 60th St
Phone: 212-299-3900




Amuse


Santa barbara sea urchin, blackbread, jalapeno and yuzu
"Too much black bread. However it is a Great combination of ingredients"


spring pea soup, silken carrot tofu, tempura carrot greens
"Possibly the best pa soup i have ever tasted. so smooth and the carrot gelee just made this whole dish so special and memorable"


Foie Gras Brulee Dried Sour Cherries, Candied Pistachios, White Port Gelee
"As a foie gras fan, this was disappointing. The foie pate was excellent but the pairings were quite a disastor. First of all, foie is sweet and heavy, pairing it with candied pistachios just threw me off and it was worse with the supposedly dried sour cherries which tasted sweet! To think i have not even mentioned the Sweet white port."



Sea Scallops Caramelized Cauliflower, Caper-raisin Emulsion
"Well executed"


Poached black cod, lemon spaetzle, crispy portobello
"A slight disappointment."


arctic char, king oyster mushrooms, jalapeno and garlic
"Although the presentation did not appeal. I must say the fish was cooked above expectations. Juices were kept well in the middle with even seasoning and simple vegetable pairings. Excellent!"


soy and sweet wine lacquered short rib, celery and apple salad
"Nothing beats sweet sour Tender hot meat"


Smoked Squab a L'orange Asian Pear, Candied Tamarind
"Yum... "

DESSERTS:


Chestnut Sugar Tart Creme Fraiche
muscat grape sorbet, fresh melon
"My least favorite. No creme fraiche with the tart. They claimed that its in the tart. Erm.. doesnt work for me.
The sorbet and the melon outshined the tart."


Meyer lemon, chocolate chiboust, earl grey, praline
Lemongrass Sorbet Dehydrated Grapefruit, Crispy Tangerine, Lime Curd
"My second favorite. Chocolate chiboust with the praline was awesome. The earl grey spread was a little bland for me.
Lemongrass (my favorite spice), grapefruit and lime curd. what can go wrong with that?"


rhubarb granite, buttermilk froth, cape gooseberries
pinenut rhubarb cake, crispy pine nuts, creme fraiche
"I personally like this dessert, rhubarb granite was soothing with a very interesting pairing of the buttermilk froth."


Jean-georges' chocolate cake, vanilla ice cream
Brioche, gianduja, fontina, black olive
"A common chocolate fondant but the Brioche was impeccable.
Grilled to near perfection with the flavours of chocolate, nuts and olives"

Chef patissier: Johnny Iuzzini

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www.yum.sg

Apr. 10th, 2007 | 03:42 pm

Visit www.yum.sg now!

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Roy's

Apr. 10th, 2007 | 02:30 pm

Roy's
800 S. Figueroa Street
CA 90017
(213) 488-4994
http://www.roysrestaurant.com/



PRIX FIXE MENU 35

Appetizer
Roy's Hawaiian Fusion Sampler
Shrimp on a Stick with Wasabi Cocktail Sauce,
Wood Grilled Szechuan Spiced Baby Back Pork
Ribs, and a Chef's special creation

Entrée
Your choice of a meat or fish entrée:

Meat
Slow Braised and Charbroiled Shortribs of Beef

Fish
Hibachi Style Grilled Salmon
or Macadamia Nut Mahi Mahi with
Lobster Butter Sauce

Dessert
Roy's Melting Hot Chocolate Soufflé
or
Caramel Macadamia Nut Almond Tart
with Vanilla Bean ice cream


We had the prix fixe menu and it was good value for $
The pictures didnt come out good and only the dessert ones were decent enough to post.



Roy's Melting Hot Chocolate Soufflé 9
"A hit with everyone on the table"




Caramel Macadamia Nut Almond Tart
with Vanilla Bean ice cream


Apple cranberry crisp 7
warm apples and cranberries topped in oatmeal streusel
vanilla icecream and caramel sauce
"my fav. Feels like a grandma's homemade tart"


Upside down pinapple cake 8
moist brown sugar, caramelized pinapple


it was a great warm meal..

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Spago

Apr. 10th, 2007 | 02:08 pm

Wolfgangpuck
Spago
LV




Pulled Chicken and White Bean Soup with Garlic, Fennel, and Escarole 8
"could do with a little more seasoning."


Pappardelle Pasta with Braised Beef Bolognaise, Ricotta Cheese, and Italian Parsley 19


Lemon Meringue tart
"Scrumptious! -chrissy"

Spago (LV): A very relaxing setting, away from the pokies. =)

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In & Out Burger

Apr. 10th, 2007 | 01:40 pm

week 3: Salt lake

In & Out Burger


apparently its once of the best fast food burgers around the states.


The Line is crazy..


The simplest fast food menu


The double
Definately worth the wait!

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J DAWGS

Apr. 10th, 2007 | 01:35 pm

week 3: Salt lake

J DAWGS

The best dogs in Provo



they are just a little stand in provo. 2 cooks in the shed.
Result: Too awesome!


sauerkraut mustard ketchup sauteed onions
The Dawg: Grilled and Juicy
"it was amazing how the hotdog kept its juicyness. The portion of the dog with the bread was just perfect."

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Krispy kremes for breakfast

Apr. 10th, 2007 | 12:49 pm

week 3: Salt lake



Fresh Krispy kremes have never tasted sooo good





i had 5 for breakfast.. i must say the chocs didnt taste that good. it was flat! where's the quality control? =)
But the original was just too good.

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Geisha House

Apr. 6th, 2007 | 02:23 pm

Geisha House
6633 Hollywood Boulevard




Maguro Spicy Taru-Taru Crispy Rice (4 pieces) $16
Select grade of tuna served on a bed of crispy toasted rice


Yaki Onigiri $6
Grilled rice on a stick with sweet soy sauce



Geisha Lips Tuna, shrimp, crab, avocado, daikon sprouts and tobiko, wrapped in cucumber $13
and
Maine Lobster $10
Lightly tempura-fried and laced with creamy spicy sauce


Beef (3 skewers) $12
Filet mignon, asparagus, salt & pepper with a Teriyaki glaze


Vegetables (3 skewers) $9
Asparagus, cherry tomato, tofu and shiitake mushrooms



Soft Shell Crab Tempura $14
2 pieces with ponzu sauce




Crispy wontons filled with tropical fruits and cream
Served with vanilla bean and mango-passion fruit dipping sauces



Five spice chocolate mousse
On an espresso dipped sponge cake with blackberry puree and toasted almonds




The whole experience was awesome. love the decor of this restaurant.
The foods decent and i cant get enough of that crispy rice.
The desserts were disappointing. The chocolate mousse felt a lil split and nothing special. Syl found the wontons too sweet.

It was still a very pleasant meal. Thanks syl!

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Michael Mina

Apr. 2nd, 2007 | 05:15 pm

Restaurant Michael Mina
Bellagio
(702) 693-7223
Dinner 5:30 pm – 10 pm





Amuse: White Bean Soup


Seared Diver Scallops - Ceviche
Meyer Lemon, Osetra Caviar ~ Butternut Squash, Black Truffle ~ Scarlet Beet, Maine Lobster 28


Roasted Foie Gras - Torchon
Lychee Nut, Star Anise ~ Port-Poached Pear, Cinnamon ~ Maui Gold Pineapple, Vanilla



Signature Dish:
Maine Lobster Pot Pie 72
Baby Carrots, Fingerling Potatoes, Black Truffles
"Although a whopping 72 it was worth every cent.
most delicious lobster"

Olive Oil-Poached Rack Of Lamb 49
- Tortellini
Watercress, Zucchini, White Anchovy Basil, Pine Nut, GarlicNiçoise Olive, Parsley, Pearl Onion

"I love this dish! lamb; tender, gentle, tasteful."


Gathering as much as i can remember. Doesnt help writing this at 3am.


DESSERTS!!
ill blog about them soon. Eyes shutting..

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Broome Street Bar

Mar. 30th, 2007 | 03:38 am

Broome Street Bar
363 W Broadway
New York, NY 10013
Tel: (212) 925-2086




This bar has been around for 34 years and never sleeps.



chilli nachos
"the best!"



Burger wrapped in pita




blackened catfish

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Varietal

Mar. 28th, 2007 | 12:36 pm



Varietal
138 W 25th St, New York 10001
Btwn 6th & 7th Ave
Phone: 212-633-1800


The room was Spacious but somehow i felt like i was in a cube.



Pork Roasted & Cider-Tobacco Braised Belly, Celery Root Purée, Baby Collards 28.00
"The roasted pork and the belly were juicy, tender and served as i expected it to turn out. Celery root puree was silky. i could down a whole bowl of that.
However The Pig Skin was unbreakable. Think i hurt my tooth."


Chicken Smoked, Fingerling Potatoes, Baby Spinach, Meyer Lemon 24.00
"Tender! Didnt have this dish but had a taste of it.. and it was good."


Fruit Soup
Basil sorbet, yogurt panna cotta
"Colours were a little unappetizing but the soup tasted sweet sour which complimented the basil sorbet and yogurt panna very well. "


poppy seed poached peach
cake, pistachio, verbena icecream
"I personally do not like the cake but the verbena was delicious! Cant get enough of that peach!"

Executive Chef: Ed Witt
Pastry Chef: Jordan Kahn

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Cafe Boulud

Mar. 27th, 2007 | 11:52 pm

Had a Quick Dinner at Cafe Boulud

Cafe Boulud
20 East 76th St.
NY, NY 10021
Tel 212.772.2600




Lobster Bisque 15
tarragon cream, yukon potatoes
"Hot, silky smooth. Classic but executed with perfection"


Baby Pig 4 ways 39
"Not a fan of this dish. Only the panfried was yum. A little over-priced for the quality of the food."



Spiced pear tart 13
Pistachio
"this dessert was delicious. The spiced pear, well soaked and tasteful. The freshly baked tart just melts in your mouth."

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Lady M cake Boutique

Mar. 27th, 2007 | 11:05 pm

Lady M cake Boutique
41 East 78th Street (bet. Madison Ave & Park Ave)
New York, NY 10021
Tel: 212-452 2222





Strawberry shortcake


Signature Crepe cake
"This is absolutely delicious. SOFT, creamy with a strong essence of hazelnut butter"


Mont blanc
"Too heavy! cream cream and more cream. NO base as quoted by hudds. i agree. it needs some base instead of the chestnut cream on the outside and whipped cream on the inside."

**Thanks hudds for the recommendations. This food journey has been so awesome.

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Encore: WD 50 Desserts

Mar. 27th, 2007 | 01:54 pm

50 Clinton Street
New York, NY 10002
Phone: 212.477.2900

Came in with Hudds at 10pm! Just for desserts

This is the most mind-blowing experience i have had sitting through a meal.

ESCAPADES



Amuse
Best amuse i have ever had.
So attention to detail. The blueberry parfait with greentea Cream. (yes i mentioned Greentea cream!), basil foam (if im not wrong), lychee segments
**brings 24 year old me back to my childhood eating gummy bears but in a different texture. Surprise after surprises leaves me smiling to myself.


Coffee cake, ricotta, maraschino, chicory ice cream
"our least favorite of the lot. The Chicory icecream is perfect. Texture is so smooth. The coffee cake we felt had too much gelee. Made the texture slightly unpleasant."


Yogurt parfait, pine, apple, pineapple
"Second favorite to the creamsicle (which was blogged earlier). So many different textures of the apple family it was delightful. It blew us away. A winner.
For a minute i felt as though i was in the tropicanas by the beach basking in the sun drinking my cocktail. Hudds felt the maldives. Guess the chef succeeded!"



Soft chocolate, avocado, licorice, lime
"An art piece. playing with the different textures once again. The avocado and lime compliments the chocolate well. I stayed put"



White chocolate cream, black sesame, argan oil, carrot
"I had to try this because a chef once told me. It is not easy to use argan oil and he wanted to see how Alex uses it. (This nutritious oil comes from the nuts of the Argan tree. The production of this oil is a demanding and laborious process by hand).
The different textures of the black sesame and white choc was awesome. The carrot lacks something zesty though. maybe kalamansi or ginger?
This time i was brought to a dark japanese forrest. This dessert brings out sadness and life. Am i going too far? =) "

Pastry Chef: Alex Stupak

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Oh! Taisho

Mar. 27th, 2007 | 12:58 pm

Oh! Taisho
Neighborhood: Manhattan/East Village
9 St. Marks Place
(between 2nd Ave & 3rd Ave)
New York, NY 10003
(212) 673-1300
Cuisine: Japanese




Comfort food!


Gyoza
"my all-time favorite. $3.75"


Oh! taisho don
sauteed sweet and sour pork with rice 8.75


Okonomiyaki
Japanese pancake with squid shrimp pork 6.75
"YUM! it screams for more mayo!"


Chikuwa Cheese 4.75
deep fried fishcake with cheese
"Please do not order this for your palattes sake. It's just wrong.. so wrong.
Rubbery texture with cheese thats bland."


Wafu Pasta 8.30
pasta with spicy cod roe
"i swear i could eat this everyday. This dish brings me back to my childhood. eating the traditional spicy cod sauce in salads served as amuse in japanese restaurants"

They serve green tea creme brulee for desserts. Believe it or not, i couldnt stomach that. Just So incredibly Full from at least 10 different desserts and all that comfort food. Ill be back!

Note: They close late! if i am not wrong its 2am! A great supper place

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Chikalicious

Mar. 27th, 2007 | 12:43 pm

So i have been eating as you see. Finally decided to give myself a break and take 2 days off.



Chikalicious
203 East 10th Street, New York, NY 10003
212-995-9511


Prix Fixe $12
Amuse, Choice of Dessert, and Petit Fours
(with wine pairing, $7 additional)



Fromage Blanc Island "Cheese Cake"
"in a class of its own. This cheesecake seems to be soldout every day. Im not going to describe it. Its definately a must try!"



Warm Chocolate Tart
with Pink Peppercorn Ice Cream and Red Wine Sauce
"Pink peppercorn icecream was delicious. The tart, orgasmic. One's not enough!"


Pineapple brulee, cinnamon
Carrot Custard
"we couldnt taste the cinnamon. the carrot custard? disappointing. 'brulee' was too simple, diced soaked pineapples (which were in diff sizes) and a crumble base at the bottom. Lacks cream. 'But A good effort for a new dessert on the menu."



Chika
The chef changes her menu everyday except for the populars: cheesecake and chocolate



outside chika at 10pm

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NOBU 57

Mar. 27th, 2007 | 11:23 am

NOBU 57
40 West 57 Street
New York, NY 10019
phone 212.757.3000




OMAKASE–CHEF’S CHOICE
$70 per person

Lunch:


Tuna Belly
Wasabi soy sauce, caviar, yamamoto
"Absolutely delightful. Refreshing. Just the appetizer i was looking forward to!"



Rock shrimp tempura
Apicy yuzu sauce
"Disappointed it was piping hot and crispy. Sauce was subtle and sweet sour. however you can get this dish at Oh! taisho for under $10"



Baby Yellowtail with their signature sauce
soy onion dressing
"Quite a disappointing pairing of the sauce with the yellowtail. Nothing zesty and it was slightly too stern."


Signature Hot dish
Alaskan black Cod
Miso sauce, candied onion with shiso
Candied Ginger
"This dish was orgasmic! Keeps you screaming for more!
It is a must try. I do not favour fish but this was smooth, silky, hot. Absolutely love the touch of the candied ginger and onion!"


A must have... SUSHI
"Nothing fantastic"


I love this dessert! Nothing surprising and i know hudds detest it but its green tea and the predictable chocolate fondant. what's there not to like! The greentea was a little to creamy but anything macha im all smiles.
Honestly, if it was not macha icecream. ill be slamming this dessert.
Fondant way too big, Mint sauce was a nice touch but too unappetizing. The presentation? need i say anymore...

Nobu chefs chilling out

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Doughnut Plant: Best Doughnuts in NYC

Mar. 27th, 2007 | 08:31 am

Doughnut Plant
379 Grand street
2125053700
tues - sun
6.30am - 6.30pm





Homemade Hot Choc
Tasted a little bland. Not rich enough!
Way too much dairy... =)

To think that Krispy kremes was my fav. I have found a new love


Devil's cake
The best choc doughnut i have tasted so far...
Glaze and crumbs on the outside was awesome. The inside had a layer of melted ganache! Mind-blowing for that few seconds...
I want another now


Tres leches

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BABYCakes: Best Cupcakes in NewYork

Mar. 27th, 2007 | 08:19 am

Food Marathon....

Day1:

Babycakes
Neighborhood: Manhattan/Lower East Side
248 Broome Street
(between Ludlow St & Orchard St)
New York City, NY 10002
(212) 677-5047






Cinnamon and raisin


THE BEST IN NYC!
Beats magnolia anytime. The textures were so smooth. Cake and icing.
Although i don't really take icing, this was an exception.

Their petit Brownies are definately worth trying.

It was an awesome start to a Foodie's day out!

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Le Monde: Classical French

Mar. 26th, 2007 | 01:53 pm

Le Monde
2885 Broadway New York, NY 10025
Phone: 1 (212) 531-3939

Lunch
(M-F) 11.30 a.m.- 5.30 p.m.
Brunch
(Sat.& Sun.) 10:30 a.m. - 5:30 p.m.
Dinner
(Sun. - Thur.) 5:30 p.m. - 12:30 a.m.
(Fri. & Sat.) 5:30 p.m. - 1:30 a.m.
http://www.lemondenyc.com/




GATEAU DE CABILLAUD EN BRANDADE $13.00
salt cod cake with a piece of pepper seared cod served with radish sprouts & a truffle dressing
"i liked this dish. Generous truffle salad dressing. The fish cake was seasoned well with a good % of mash and fish."


CROQUE MONSIEUR "LE MONDE" $9.75
ham and swiss cheese with bechamel sauce
"i do not know why i ordered this. Craving for some classic french brunch i guess.. =) nothing beats paris though. maybe its just psychological."

Daniel Ordered the SCRAMBLED EGGS WITH SMOKED SALMON AND POTATO GALETTE $10.25
"another classical french dish"

If you are in the area and craving for classic french. Le monde definately offers a reasonably priced fine dining experience

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perfection

Mar. 26th, 2007 | 12:56 am

So i realised that i am a perfectionist or at least very anal about my food.



apple dices



meringues

still not perfect. Someone once said, slow but perfect work. Once you master your skills, speed can be increased. But never vice-versa.

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thawing: 16hours a day

Mar. 22nd, 2007 | 07:26 am

Dear all, thanks for the well wishes in the emails.

Competition was traumatising but a good learning experience.
i have not been blogging much as im interning in nyc now.

Probably saving up for the most expensive meal in my life. =)

hoping to blog that soon!

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Best Street Food in NYC

Mar. 20th, 2007 | 02:24 pm

Queens: Jackson Heights



Another icy day.

3 avenues down from where i stay. right by the train station.
An unforgettable smell that lurks in the air every late morning.



37th ave, 73rd street


Best Gyro with rice

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