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POURING SNOW

Mar. 17th, 2007 | 02:24 am



Crazy weather today. i was so unprepared for this to happen. Went out of the house with a t-shirt and a jacket! no gloves. thin socks.
i swear i could have shot myself dead for putting myself through all the unneccessary pain.



Lost.
walked 3 streets and 3 avenues, still cant find the train station. Walking with snow in your face aint funny. makes it a thousand times harder to navigate.
No cabs. someone kill me please.

Finally found a guy who was out shoving his walkway. Headed for the station.

THeres this fantastic eaterie that sells awesome marinated chicken.
i ordered half a chicken and savoured it all alone. =)




Queens





streets by night
absolutely disgusting... soaked shoes, soaked socks, cold feet

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cheesecakes around the corner

Mar. 17th, 2007 | 02:16 am

Lafayette street

Eileens cheesecakes




3 cheesecakes in 2 days...




banana cheesecake


chocolate and orginal

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2 kms

Mar. 15th, 2007 | 02:02 am

just 2 days ago i was out running. 14 degrees. Ran across the bridge to brooklyn. It was a breathtaking experience.
No stamina but i lasted one bridge. =)

Ate a great egg bacon sandwich, roamed the streets with pam. Headed to Momofuku for lunch.

Momofuku
163 first ave
NYC
http://www.momofuku.com/




seasonal pickles


Fried Veal sweetbreads


Anson mills yelow grits and gulf shrimp


my only regret was not bringing my camera. ill definately be blogging this part of new york soon and its amazing food it has to offer.

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Comfort food

Mar. 14th, 2007 | 12:08 am

Im homesick. It's only been 1 week, another 3 to go.

Packed my bag. One towel, one pillow, and a laptop.
lost vagabond once more

my comfort food. Icecream! No green tea but this will do....

Cold Stone creamery:
Chocolate, snickers, chocolate drops


Getting ready for my next culinary adventure!
2 weeks at Room4dessert

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BABBO

Mar. 13th, 2007 | 08:46 pm

Babbo ristorante e enoteca
110 waverly place
new york
+1 212 777 0303




Warm Lamb’s Tongue Vinaigrette
with Chanterelles and a 3-Minute Egg $12
Unique flavours. Love the touch of the egg. Everything was beautifully done


Testa
with Pickled Pearls and Thyme Vinaigrette $10
Not too flavourful. Strong and heavy on the palates for an entre

Black Spaghetti
with Rock Shrimp, Spicy Salami Calabrese and Green Chiles $25
The best dish we ordered.
The texture of the spag was perfect.
I am not a big fan of the spicy salami but its amazingly with the spag!

With 4 Pastry Chefs on the table this is what you get....



DESSERT HAVEN:




Banana chocolate cake
banana icecream


Pistachio and Chocolate Semifreddo
$9



roasted PIneapple


Doughnuts with maple syrup
Too good! Hot, soft on the inside, toasty on th outside.



Saffron Panna Cotta
with grapefruit, blood orange sorbet $9
(One of the best desserts i have ever eaten. The texture is so consistent and the flavours are amazing!)


Owner/chef: Mario batali
Executive Chef: Frank Langello
Head pastry chef: Gina DePalma
(7 time James Beard nominee)

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DAY TRIP: New Jersey

Mar. 12th, 2007 | 02:23 pm

New Jersey



Taking a train from NYC to New Jersey is pretty easy.
The train comes every hour during the weekends and more frequent during the week days.


Penn Station 34th street (NYC) -- > Newark (NJ)
$12 2 way
duration: 50mins

Glimpse of New Jersey:





It feels good being away from the city that never sleeps and enjoy some peace.

We went to this italian restaurant, 10 mins drive from the station.
Decided to order the weirdest on the menu: classic with a lil western influence

Portobello raviolli, smoked cheese and sundried tomato sauce.


frozen tiramisu
The drinking age limit here is 21.
1pm: I couldnt believe it when the waitress actually came up to me and ask me for my I.d
unfortuantely, i didnt have one and she wanted to serve me a virgin tiramisu.
"Absurd!i mean how much alcohol can a tiramisu have?"

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New Yorker Morning Breaky

Mar. 11th, 2007 | 09:02 pm

street Pretzel



A disappointing pretzel.
Smoked and salted on the outside
It was hard, dry and cold on the inside USD3.50



EUROPAN Cafe
Delis, Sandwiches, American (Traditional), Desserts & Bakeries

672 8th Ave, New York 10036
Btwn 42nd & 43rd St


French toast, eggs, meat


cheesy spinach pie

This was a warm satisfying breakfast! Give the pretzels a miss.

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Great Midnight Thin sliced pizza

Mar. 10th, 2007 | 08:59 pm


Famous Famiglia Pizza
New York's favorite
1630 Broadway (at 50th Street)
NYC


My fav!
moz cheese tomato
sprinkled with chopped fresh basil




my midnight snack...

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Dylan's Candy Bar

Mar. 10th, 2007 | 08:53 pm

The glam side of New york..


Dylan's Candy Bar
1011 3rd Ave, NY
NY 10021
http://www.dylanscandybar.com/



A kid's dream....



stairs to the basement...





PEZ!

crazy variety of chocs, sweets, gums...


My fav childhood sweet...


in wonka land yet?

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Papaya Dog: midnight craving

Mar. 8th, 2007 | 03:12 pm


Times square by night

Papaya Dog
400 West 42nd Street
(9th ave)
(212) 629-0632.



1am - craving for a hotdog.

decided to walk 2 blocks down braving the winds and cold to satisfy my crazy craving.


famous for their chilli dogs..



Chilli Dog
Cheese Dog

Think it was only $1.25.
Although bread was a little rough, the chilli dog was a classic!

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WD-50

Mar. 8th, 2007 | 12:26 am

50 Clinton Street
New York, NY 10002
Phone: 212.477.2900

Chef: Wylie Dufresne

Made a reservation 2 weeks in advance for a dinner for 2 at WD-50





Malted chestnut soup, salmon threads, celery root .... 16
"Very smooth, the taste of the chestnut was not too stern. Theres a touch of pork floss in it. parfait! "



Pickled beef tongue, fried mayonnaise, onion streusel .... 15
"A very good marriage of flavours. LOved the fried mayonnaise."


Foie gras, mole lentils, quince yogurt .... 17
"For a foie gras lover, this was very disappointing. The pairing of yogurt and foie was not too bad. BUT the foie was slightly over-cooked and the mole?? Just didnt work out for me."



Smoked eel, blood orange zest, black radish, chicken skin .... 17
"A little tough on the fish but the espuma of chicken skin was done cleverly. Interesting blend of flavours."



Turbot, salsify, smoked bulgur, coffee-saffron .... 30
"SHIT dish. According to a customer who sat next to us. Apparently he was the sous chef of el bulli, chef Eric Heijkoop. Had a real interesting chat with such a passionate chef.
The fish was undercooked, his was overcooked. The coffee overpowers the saffron and the salsify?? It was so hard! "



Skate, parsley root, swiss chard, hops, spice bread .... 29
"Interesting mix of bitter and sweet. Bitter- spice bread foam. Sweet - mash.
This dish did not quite work out for me too."

Dessert was the highlight of the whole meal.


Creamsicle, rooibos, squash, orange blossom .... 11
"PERFECT!"

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Puff and Pao

Mar. 8th, 2007 | 12:24 am

puff & pao
105 Christopher Street, New York NY 10014
(between Bleecker and Hudson)

7am to 10pm Monday to Friday
8am to 10pm Saturday and Sunday

212-633-PUFF (7833)

http://www.puffandpao.com/




On the way to the metro from magnolia bakery, we passed by puff & pao. Recalled reading somewhere about the puffs in this cafe and decided to give it a try!


Its crusty on the outside and soft on the inside.
The cream comes in 4 different flavours:
maple, vanilla, chocolate, hazelnut

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Magnolia Bakery: Best cupcakes in NYC!

Mar. 7th, 2007 | 02:07 pm

Magnolia Bakery
401 Bleecker St (Cross Street: 11th Street)
New York, NY 10014-2452
(212) 462-2572





temperature: high -4deg low -11deg

Braving the winds, walking 3 blocks from the metro to check out this famous cupcake cafe.

Another amazing find. with no hesitation we began feasting on the cupcakes, taking one of each flavor and colour!



cupcakes!!
the icing was soo soft and crisp! truly amazing


pecan cheesecake.
Aawesome...

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ROOM 4 DESSERT

Mar. 6th, 2007 | 04:04 pm

Day 1 in NYC

ROOM 4 DESSERT
17 Cleveland Place
Between Spring and Kenmare
NYC
(212) 941-5405.
HOURS 6 p.m. to 12 p.m. Monday through Thursday, sunday;
6 p.m. to 1 a.m. Friday and saturday.





Chef Will Goldfarb
His desserts are broken into two categories, "glass" and "tasting."

GLASSES:

Cocoa


Whiskey Coca


Apple in various states

It was a wonderful experience. Didnt manage to get hold of the names of the desserts..
update coming up soon!

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thai food

Mar. 5th, 2007 | 07:16 am

Breakfast lunch dinner


A Healthy start
Instead of the usual cereal and bread..
veggie soup



pork kuay teow!

the in thing now....

sukiyaki
restaurant name: Texas Suki

The other in thing...

pandan cocunut toast!



phad thai and papaya salad!






This phad thai mee at sum lum night bazaar is delicious!
One of the best for now... =)

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pier 59

Mar. 5th, 2007 | 06:52 am

Restaurant pier 59
Banyan Tree Bangkok
59th floor
Executive chef: Degan Septoadji



Been wanting to eat here since i saw the menu!



langoustine Dou 520B
Breaded Langoustine in Oba leaves, yellow curry and crustacean foam
Langoustine tartare, avocado, white miso soup
Nothing spectacular...


Breaded Crab Cake, Concasse of tomato, mustard ice cream 480B
(i love the combination of this but the mustard icecream tasted creamier than expected)


Pier 59 Hot Pot 1000B
Monkfish, scallops, prawns, seasonal vegetable, light red curry broth, coconut foam



Pan Fried Barramundi, lobster sticky rice, green asparagus, shell fish reduction 1000B
(After all the anticipation of the the sticky rice. It came as normal thai sticky rice with lobster chunks in the middle. This was rather disappointing. The shellfish reduction tasted like coloured water.... )

Ill give this dinner a 7/10.It is overpriced and not as spectacular as i hoped it would be.
Would i be back here again ? Most probably not.

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Bkk part 1

Mar. 3rd, 2007 | 12:50 am

BKK
First Stop:
SomTum Nua
papaya salad restaurant
Siam Soi 5



papaya salad with crab 45 baht
"I have always liked thai papaya salad. sweet spicy crunchy . My first time ordering it with crab though and i was surprised the crab came in its shelled form. It was very inconvenient eating the crab meat having to squeeze it out of its shell"



Hot and spicy sliced charcoal-broiled pork neck 80baht
My favorite dish..... Sweet and spicy! The meat had an excellent texture!


Northeast style spicy soup with pork bone 80baht
"YUM! A lil too spicy for me but its worth it!"


spicy liver salad 70baht
"so-so"

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Dinner for 26pax

Feb. 26th, 2007 | 01:52 am

private catering
Dinner for 26pax

Canapés


Bouquet of Grilled Prawns, truffle mayo
~~~~


Foie Gras Pate, Lumpfish caviar
~~~~


Watermelon, Smoked salmon, Feta
~~~~


Prawn Bisque cappuccino
~~~~


Pan-seared Black Bass
Honey vinaigrette dressing, Sautéed beans



special request
Grilled Chicken carpaccio, smoked paprika

~~~~


Refreshing Granité
basil infused lime
~~~~


French Duck
Truffle mash, lingonberries, Vine Tomato stuffed with pilaf rice



special request
Beef stuffed with porcini
Truffle mash, lingonberries, Vine Tomato stuffed with pilaf rice
~~~~

Pre-dessert:

Pina colada
Coconut crème brulée, Carpaccio pineapple, mandarin orange in rum
~~~~


Dessert
Earl Grey Chocolate sensation
Raspberry coulis, sorbet
(didnt manage to capture the exact dessert..)



it was one crazy night =)
i need a dishwasher...




j.w

photos courtesy of marvin lowe

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TORISHO TAKA by Aoki: the best chawanmushi in town

Feb. 18th, 2007 | 06:50 pm

I have meant to blog this restaurant since my first visit..


This japanese restaurant located at Gallery Hotel (#02-01 tel: 6732-3343) opens only for dinner and closes till late.
Perfect for someone who craves for an excellent supper meal.

TORISHO TAKA by Aoki
76 Robertson Quay, #02-01
The Gallery Hotel
Tel: 6732-3343
Opening hours: 6.30pm to 12.30am (Mondays to Thursdays)
6.30pm to 1.30am (Fridays and Saturdays)
closed on Sundays and certain public holidays


grilled squid



Tomino-hozan 720ml $12
sweet potato
(perfect for one who cant take sake, a milder version of sake.)



toriwasa
raw chicken fillet with fresh wasabe and soy sauce
(My all time favorite. Raw chicken never tasted this delicious.)



left : chicken skin
Middle: Kurobuta pork
(A must try!)
right: grilled chicken w/ wasabe


chawanmushi
The best i have tried in Singapore.
It is not the usual chawanmushi you expect, this steamed egg custard is rich in its flavours with soy sauce, dashi and mirin, with numerous ingredients.
What makes it so special is the rich broth that is served with the custard.

New on the menu:

wasabi ice cream


my Comfort food...

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phuket pavilion

Feb. 11th, 2007 | 12:48 am

phuket retreat

After 3 months of cooking, stress, tears and perspiration, i have decided to give myself a break from the kitchen and off to a retreat.

8am:
Local Breakfast


$1.70


a variety of curries

Too breathtaking for words

phuket pavilion

lobby

THE VILLA



all ready for a massage....


Lunch time!

Tom Jute Chaba minced chicken soup with glass noodles and mushroom


spicy shrimp cakes with plum sauce
they have this dish in almost all the menus of the restaurants here in phuket




a very disappointing Seasame grilled tuna marinated with sesame seed served with green tea noodles
erm.....



DINNER:

SILK
one of their more famous restaurants here in phuket




sauteed jasmine rice with lemon grass, deep fried white snapper fillet with mngo salad


Green roasted duck curry with baby thai eggplants, sweet basil in coconut milk


Bau loi sam see
traditional gourmet thai dessert with pumkin and taro in fresh coconut milk

DAy 2:
Breakfast!!



I just want to stay here forever....
waking up to this every morning


Dinner:

one of the more famous places for local delights.
we found the price a little steep for local food.


Deep fried shrimp cake


Tom yum kong
Spicy cream soup


mango salad


my favorite: Thai Green Curry


baked lemongrass with pork


phad thai

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ember

Jan. 28th, 2007 | 03:27 pm

It was quite a disappointing first experience at Restaurant Ember located in Hotel 1929

European cuisine with an Asian twist

50 Keong Saik Road
Singapore, Singapore
089154

6347 1928




Crab cakes
crab cake with tomato chutney
spiced crab cake with sweet and spicy sauce


mandarin foie gras
grand marnier


lamb

A decent meal with very satisfactory ending

The desserts we ordered were surprisingly good.


basil crepe
banana filling



vanilla pannacotta in mango soup

Service was a little slow tonight and the meals were not as fantastic as what i heard. Maybe the fact that they ran out of 3 of their specials in their menu played a part in my bias comments.
I will definately return but not anytime soon..

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Grand Finale

Jan. 21st, 2007 | 07:08 pm

After 3 months of Perspiration, tears, themes, scolding and cooking it was time for the final round.

THEME: A dish to represent singapore
10pax

i had to come up with a main and a dessert.

After 2 weeks of brainstorming and research.....



A multi racial dish
(trial. On the actual day, everything toppled. Had to make it entirely flat)


Durian and coconut sensation with layers of coconut mousse, fresh durian puree, crumble, coconut dacquoise and italian meringue
A clean and green singapore.
(not the actual plating)

I have to admit that It was 4 full hours of stress and hell in the kitchen.
There were alot of problems with the refrigeration and plating. Probably one of the toughest things i ever have to do.
Did the best i could to savage the situation and poor time management. Although not good enough, this experience is something money cant buy.

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Happy Belated Bday Daph

Jan. 12th, 2007 | 02:13 am

Whats on the menu tonight?

nothing fancy...




Mushroom heads!


Degustation of Cuttlefish
Grilled, Calamari, smoked paprika



Grilled Portabello, confit eggplant


Tomato
Pasta, soup


Pear granite
cucumber ice


Smoked salmon
beans, mushrooms


Hazelnut parfait
Figs

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saint pierre

Dec. 30th, 2006 | 11:45 pm

saint pierre
3 Magazine Road, #01-01 Central Mall
Singapore 059570
Tel: 65 – 6438 0887

Degustation menu

Momotaro tomato
granite of green shiso with momotaro tomato and fresh sea urchin
------------------------------------
Homard en tofu
homemade tofu scented with lobster consomme, cucumber noodle and ikura dressing
------------------------------------
Ventreche de thon aux lentilles
Flamed japanese toro with warm salad of green lentils, tomato fumet dressing, imperial soy sauce and grated fresh wasabi
------------------------------------
Royale de cepes
Braised leek with winter truffle, royale of porcini mushroom and caramelised hokkaido scallop
------------------------------------
Terrine aux truffes
Homemade foie gras terrine layered with black truffle served with raisin and poached pear compote with coal-toasted brioche
------------------------------------
sorbet
sorbet of armagnac marinated plum with white chocolate mendiant
------------------------------------
supplement
Foie gras classique
classic pan fried foie gras with caramelised green apples and old port sauce
------------------------------------
Omble chevalier en grenobloise
Fillet of steamed artic char with yuzu and caper sauce with savora espuma, pan-fried brioche crumbs and parsley puree scented with oba leaf
------------------------------------
Joue de veau en gibelotte
slow braised veal cheek with crispy bacon, caramelised shallot and mushroom petit farci
------------------------------------
Creme brulee au sake
Sake scented creme brulee with cinnamon infused rice pudding and chocolate maki
------------------------------------
Clafouti aux pommes et chataignes
caramelised winter apple clafouti with homemade candied chestnut an marron glace icecream




Momotaro tomato
granite of green shiso with momotaro tomato and fresh sea urchin
"the pairing of the organic tomato with the deep orange salty flavourful sea urchin was marvelous. However the shiso granite was a little too bland. Refreshing starter"


Homard en tofu
homemade tofu scented with lobster consomme, cucumber noodle and ikura dressing
"A very interesting blend of lobster and homemade tofu. Texture of the tofu was almost perfect. Not too soft yet not overcooked. Can't go wrong with tofu and sliced cucumber. another delightful starter"


Ventreche de thon aux lentilles
Flamed japanese toro with warm salad of green lentils, tomato fumet dressing, imperial soy sauce and grated fresh wasabi
"My favorite for the night. The toro was done to perfection. Such a thin slice yet half done, not cooked. The tomato fumet was just the perfect dressing for the toro."


Royale de cepes
Braised leek with winter truffle, royale of porcini mushroom and caramelised hokkaido scallop
"Interesting mix of porcini and scallop. Cant go wrong with leeks too!"


Terrine aux truffes
Homemade foie gras terrine layered with black truffle served with raisin and poached pear compote with coal-toasted brioche
"Foie once more. im in love with this dish.
For someone that doesnt eat foie gras yet wiped the whole plate clean. Nothing more to say"


sorbet
sorbet of armagnac marinated plum with white chocolate mendiant
"The white chocolate and sorbet did not complement one another. I felt like i was having desserts already."


supplement
Foie gras classique
classic pan fried foie gras with caramelised green apples and old port sauce
"In all honesty. Les amis' foie is in a class of its own"


Omble chevalier en grenobloise
Fillet of steamed artic char with yuzu and caper sauce with savora espuma, pan-fried brioche crumbs and parsley puree scented with oba leaf
"Too fishy for me. the savora espuma and parsley puree was done really well."



Joue de veau en gibelotte
slow braised veal cheek with crispy bacon, caramelised shallot and mushroom petit farci
"Couldnt really taste the crispy bacon but the texture of the meat was satisfying."

most disappointed in the desserts..
TOO heavy for a degustation


Creme brulee au sake
Sake scented creme brulee with cinnamon infused rice pudding and chocolate maki
"we took a lil bite of the rice pudding and couldnt eat it no more. The sake creme brulee was different and i love the touch of the crunchy bits in it"


Clafouti aux pommes et chataignes
caramelised winter apple clafouti with homemade candied chestnut an marron glace icecream'
"my reaction was.. ???!!?! after a creme brulee and rice pudding you serve this? another 3 way dessert? we only ate the icecream"

Despite the disappointing desserts, it was a very gratifying meal.

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Sun with Moon Japanese Dining and Cafe

Dec. 28th, 2006 | 11:14 pm

Sun with Moon Japanese Dining and Cafe
501 Orchard Road #03-15 Wheelock Place
Tel: 6733-6636

A night out with cousins



beef


Rainbow Roll $12.80
Crab & mango rainbow sushi roll (6pcs)


Sake Foil yaki $9.80
baked salmon & mushrooms wrapped in foil
"Tender! Good job with the oven cooked salmon"


Yari-ika Butter yaki $11.80
Buttered squid hot-plate


Unagi & Asari Kamameshi $16.50
Clam & Eel


Beef vegetable hot pot


Sukiyaki $14.50
Beef and vegetable hot pot


Kalbi & Kimuchi toban yaki $15.80
beef-rib & kimuchi hot plate with lettuce

Galore of desserts



Goma Pudding $6
Black sesame pudding
"everyone's favorite"


Tofu Cheese cake $5
Home made bean curd cheese cake


Kyodango & Warabi Mochi $7.80
Kyoto style dumplings & yellow bean square


Macha parfait $8.80
Marron Chocolate parfait $9.80
"i ordered 3 macha and 1 choc.. it's that good. craving for macha right now"


dessert degustation
"this was really disappointing. The mieulle feuille was soggy with a layer of split green tea cream and a tea spoon of redbean paste. no futher comments"

Another great night of food!

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Brunch at Les amis

Dec. 28th, 2006 | 02:22 pm

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

Drea's welcoming home meal

Chef's task: NO DAIRY NO BUTTER

we both ordered the "gourmand set menu"
We had the honor of eating whatever chef wanted to cook.

I like surprises.


Carpaccio of bar de ligne, fresh walnut, vinaigre de Xeres
"i personally am not a big fan of fish, but this dish was a perfect starter!"


Roasted prawn wuth chilli nduja and pilaf
"a little hard to eat, but delicious"


Onion Gratin
" i love this dish. A good petit portion and onions never tasted this good"

A FOIE surpise!


pan fried foie gras, apple salad
"our favorite. Again, im biased to foie so i cant comment. Les amis' foie still the best in spore."

No idea what our last course would be, we waited in anticipation.


Grilled Beef
"Medium rare. Exceeded our expectations."

DESSERTS: anything we want on the menu?


chocolate fondant and orange blossom icecream
"decided to get a scoop of orange blossom icecream only. BUT since drea has a huge choc craving that day, i had to get the fondant. Honestly i could gobble a whole tub of orangeblossom icecream. still craving for it"

Drea's dessert:

chocolate souffle

Drea, a happy girl. Having a meal without dairy and butter at a french restaurant seems quite impossible. I completely forgot my dear fren doesnt take butter! BUT, never underestimating chef Gunther, he came out with this very delightful meal that contains no dairy leaving behind 2 very satisfied customers.

Am too full to walk...
Too good a meal.

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aurum

Dec. 27th, 2006 | 11:15 pm

I had quite a week feasting away with family and friends.

Finally sitting myself down to blog and review (sorry for the delays gerald)

AURUM
THE CANNERY, CLARKE QUAY
+65 68873733



Our 13 course dinner: $145

TAPAS
Iberian sandwich
melon oyster with ginger vinegar air
foie-gras with port wine
lychee and gold caviar
parmesan spaghetti
scallops and deconstructed laksa

PLATOS
Spanish omelette of the XXI century
soba of oil with dashi broth
tuna belly in chop-suey style
maine lobster with olive oil liquid
low temperature cooked veal, lemon puree

POSTRES
Nitro orange sherbet
AURUM chocolate


complimentary cocktail
gin sour, egg white
"i love the texture of the egg white espuma!
the gin was a little too strong for me for a starter. Got red even before the tapas"


Iberian sandwich
"parma ham wrapped in a hollow crispy mini baguette"

melon oyster with ginger vinegar air
"i forgot to take a photo of this! The oysters were clean, fresh, not grainy. Paired well with the vinegar air!"



foie-gras with port wine
"im biased when it comes to foie, absolutely love the texture of this dish. Tinge of crispyness and the smoothness of the foie that just melts subtly in your mouth"


lychee and gold caviar
"one of my favorites for the night. Waited for this dish to be served with great anticipation. The Lychee caviar had not much punch to it. Nonetheless, Still delightful."


parmesan spaghetti
"Chef took a foam gun, stuck it to a thin pipe and starting piping the spag onto the plate. Objective is to have one long full strand so that we can savour everything in one mouthful.
Once again, i waited in anticipation for this dish. Was quite disappointed that the spaghetti didnt hold itself and kept breaking when we sucked it up. Taste of the parmesan was a little bland. Maybe a tomato spag?"


scallops and deconstructed laksa
"One of our favourites! The scallops were cooked extremely well. i like it half cooked half raw. Simply delectable with the subtle local laksa flavour."

No break...
here comes the mains



Spanish omelette of the XXI century
"another of my favourites. Sauteed onions at the bottom, yolk espuma and potato foam. YUM!"



soba of oil with dashi broth
"my favorite for the night and im still raving about it.
Not enough olive oil noodles! The dashi broth was hot, unsalty. Cant stop drinking it! This dish actually brought me back to japan for a few seconds when i was slurping the broth."


Not sure what this is.. a tuna paste with crisp
I definately do not mind being a guinea pig!


tuna belly in chop-suey style
"i didnt like this dish at all. Tuna was a little overcooked for me, and the veggies.. bitter!"


maine lobster with olive oil liquid
"Classic. The lobster emulsion paired well with the meat!"


low temperature cooked veal, lemon puree
"a great end to the mains. Tender, sweet, sour."

Desserts:
quite a disappointment as i was expecting something more adventurous


Nitro orange sherbet


AURUM chocolate


petit fours
"gold jellies?"

The meal lasted 2 and a half hours.
Although desserts were a disappointment, the starters and mains were Very enjoyable. Just felt like i have been taken on some adventure out of this world. I cant wait for the new menu to be up!

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Xmas Dinner 06

Dec. 27th, 2006 | 03:57 am

Bernie's xmas dinner
venue: 127 pioneer road






My work place...
Electricity and a toilet 100m away


26th Dec 06’ Christmas Dinner

Canape
Foie Gras pate
****
Orange and Leek Soup
****
Rabbit Linguine
****
Potato mash, cubical veg
****
EggNog, Cranberry jelly
****
Vodka watermelon
****
Buffalo spiced turkey
****
Chocolate Mint crème brulee
****
Log cake






Foie Gras pate, lumpfish



Rabbit Linguine


Orange and Leek Soup


EggNog, Cranberry jelly


Vodka watermelon




Buffalo spiced turkey

Chocolate Creme brulee, berries, madelines and a grand marnier choc log cake for dessert.

11 happy satisfied tummies..

What a crazy year it has been.
Quite a journey, from graduating to paris to the kitchens and competition.

Finally a breather!

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Episode 12

Dec. 23rd, 2006 | 11:18 pm

2nd last round.. i cant wait for it to be all over



Theme:
3 course meal
Appeasing special guest Guo liang

My menu this week..

红霞献瑞
Braised Pork Belly with cabbage
*****

龙凤呈祥
Fragrant Rice with lobster, chicken consommé
Creamy Spicy Bean Sauce
*****

幸福甜蜜
Chocolate Chantilly with Poached Pear in Red Wine
*****

甜品

didnt manage to take any photos of my food. Will try to get some up soon!
For those who are wondering what i have been blogging for the past 2 months, its a cooking competition i took part in.

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Xmas rush! www.tiramisudivine.com

Dec. 19th, 2006 | 03:07 pm

It's finally up!

www.tiramisudivine.com


Grand Marnier Chocolate orange mousse logcake 1.2kg (10pax)- $55
{Grand marnier, Hazelnut praline, chocolate, orange}

Traditional Fruit cake (rum) 1kg $40

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round 6: episode 10

Dec. 19th, 2006 | 01:51 pm

Theme: buffet for 10pax
1hr

This round was quite a nightmare for me.
concentrated too much on presentation and left my fish cold!

Was humiliated, lambasted today.



Oyster, sea water gelee, horseradish cream.
locos with frisee


Smoked cod, mash, sea weed marshmallow


spinach sauce (was a disaster as it dried up in seconds!)

luck and a surprise test saved me.


last 3. luck is running out

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round 5

Dec. 9th, 2006 | 09:50 pm

last 4 standing..

Fell sick this week. was even worse during the day of competition.



Abalone mousse espuma, asparagus puree, morels, tempura aba with zucchini flower.

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Round 4...

Dec. 4th, 2006 | 04:42 am

THEME: SATAY

Came up with this dish..

not perfect. did my best working with what i had. wish i was not so stubborn.



trial



Actual platting
**Excuse the bad photo

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Toast

Nov. 30th, 2006 | 11:43 pm

Recuperating...

Toast
Ngee Ann City
Unit 02-11 Ngee Ann City
391 Orchard Road S238872
telephone 6733 8489


Caesar chicken

Bern's a happy man!


Grilled veggies

It was a fulfilling lunch..

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Ricciotti

Nov. 30th, 2006 | 01:55 am

Been to Menotti 4 times and now Ricciotti.
Similar menu.

Service was good although we couldnt hear the waiter at all.



Classic hot chocolate


crocchette $14
crab cakes
"still craving for those at mezza9"


tagliolini $17.90
squid ink noodles with sea scallops and pesto


Diplomatica $5.50
Love the hazelnut custard and chocolate!


cassata siciliana $5.90
ricotta cheese, citrus and dark choc.
Too creamy. Not enough choc! =)

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SAGE

Nov. 29th, 2006 | 11:10 am

Pics first!
will fill in details in a bit..



cauliflower pannacotta


caesar


pigeon


Pumpkin & Foie Gras


Pea & Ham


Cod


Beef Cheek


semifreddo


creme brulee

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Green tea haven

Nov. 28th, 2006 | 04:34 am

GREEN TEA RED BEAN is finally available in the haato stores.
Apparently i can never get hold of it at the borders outlet. Thank god for ridgewood today

Bought myself 1kg. =)



7pm, dad tells me family friends are coming over. Do a dessert? something?
I decided to do a green tea cremebrulee once more. I know im biased.
9pm, family frens are over.



although not in its the best texture (chilled for less than half an hour)
it was wiped.. a good sign i hope.

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yet another round

Nov. 26th, 2006 | 10:50 pm

Chocolate Earl Grey sensation



chocolate earl grey mousse, jaconde imbibed with tea syrup, feuilletine, rasberry coulis served with rasberry icecream and tea jelly

All in an hour. Im pooped.


testing


my dome

more pics coming up soon!

Had so many problems setting the mousse today. 10KG of dry ice did help a little but couldnt freeze it fast enough for me to glaze it beautifully for the judges.

To me This dessert was a huge risk, i was too stubborn to change it. It worked out well in the end (all glory to god).

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overworked

Nov. 24th, 2006 | 10:53 pm

4 hours of sleep a day consecutively for 4 days now. No time to prepare for round 3.
No time to grab lunch. I badly need rest.
Sunday... sunday...

Food reviews coming up soon..

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The Marmalade Pantry

Nov. 21st, 2006 | 04:21 pm

The Marmalade Pantry
Unit B1-08 to 11
Palais Renaissance
390 Orchard Road
telephone 6734 2700

hungry hungry hungry girls


tea snack


The Ultimate Chocolate Cupcake


sticky date pudding!


carrot cake

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Round 2: Rice

Nov. 19th, 2006 | 11:08 pm

Mentally exhausted.

This was the dish that i came up with.

In the end, i was not very happy with it, especially the plating. Too crowded it seems



The mushroom risotto was overcooked and too salty.
It had to sit out for another 20mins after our 1 hour time limit was up.
A real waste.
Nevertheless, i did learn alot from this round. Learnt that salt, pepper and me just do not agree!

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17th November: Dinner Menu

Nov. 17th, 2006 | 11:12 pm

Been too tired to blog.

Once again, it was another relaxing and good night of food and wine.




Canape:
Strawberry Tarts with whipped mint


Calamari salad
Watercress, mango, pine nuts


Mushroom veloute


Mushroom Risotto, quail egg


Sole Fish
Mash, lemon parsley

Will blog about desserts next week! =)

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15th November Dinner Menu: Mum's Bday

Nov. 16th, 2006 | 03:16 am

15th November
Dinner Menu
(In Celebration of Mum’s Birthday))




Alaskan Crab with salted egg
(Special request)


Canape
Tofu, ginger, lime segments, lemon sorbet'
(think i could have done without the cherry tomato)

********

SCALLOP
Spinach, Mint foam
********


FOIE GRAS
Pear Mousse, Red wine reduction, japanese grapes
(really upset i still cant perfect my pear mousse. Tried a different method but still unsuccessful.)

********
Lemon Sorbet
********


CHICKEN RICE
Traditional rice with Chicken confit
********


Degust of soup in a shot glass
Apple soup with beetroot jelly
********


Grain fed WAGYU BEEF
Potato, carrot orange puree
(Tried it the LA way. I just love to have orange in all my menus)

********

Crème Brulee(ginger/coconut) with pineapple confit, ice cream
(choice of icecream: Lemon sorbet, greentea w/ red bean, mango, yoghurt)
"Feedback was that the coconut was much better."


Think i was only satisfied with the desserts.
Tired but satisfied with tonights dinner putting 10 smiles on everyone's faces before they left.


**many thanks to mich and gracie with the serving platting etc. couldnt have done it without you guys!

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The Brasserie at Club Street

Nov. 14th, 2006 | 07:54 pm

blog entries this week will mainly be pictures. Busy week ahead and mum's birthday coming up. With a 8 course menu to plan

Haato: Ridgewood Close


They ran out of green tea once more! =/

In todays cup: Milk tea and honeydew

Dinner: The Brasserie at Club Street
36 Club Street #01-01 (Mohamed Ali Lane)
Singapore 069469
tel: 62252202



Chef/owner:
Executive Chef is David Phua of the former famous Brasserie at Marco Polo Hotel


Crispy Caesar salad


Duck Confit
served with bryon potato and mixed vegetables
"very classic french"

French 2 star michelin guest chef Jean-pierre jacob's menu will be up soon!

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Guest Chef Jean-pierre Jacob

Nov. 14th, 2006 | 03:04 pm

Goodwood park proudly presents French 2 star michelin
Guest Chef Jean-pierre Jacob of Le Bateau Ivre, Savoy France

Lunch Menu

APPETIZERS


Duck Foie Gras
with fruits moelleux and white balsamic vinegar sherbet


The Pike Sweetwater Fish
In Quennelles served with emulsion of crayfish jus


Frogs legs
Roasted Boneless Frog Leg, Garlic Cream, peanut dressing with parsley

SOUP

Chestnut
Fresh chestnut soup wild mushroom of the moment and guinea fowl breast


Green Asparagus
Ice cream and served with warm consomme

MAIN COURSE

Sea bass
pan-seared fillet, mashed potatoes, capers fluffy beurre meuniere


Sea scallop
Roasted with passion fruit coulis, green asparagus, creamy potato with sage


Lamb
carrot puree, asparagus sauce, vegetables


Veal
Veal chop served with acidulated raviole and vanilla potatoes

DESSERT

Chocolate
Hot Chocolate mousse, coconut sherbet


Pineapple
Roasted, spices jus, yoghurt and red berries sherbet


Asparagus
Ice cream, strawberries and crusty


Les petits fours & Mignardises

Im too tired to write about the dishes. =/
The lunch was fantastic... beautiful. Just beautiful.

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Marmalade pantry and Dinner at Viv's

Nov. 11th, 2006 | 11:47 pm

A day of relaxation before my stress level goes beyond what i can bear.

The Marmalade Pantry
Unit B1-08 to 11
Palais Renaissance
390 Orchard Road
Singapore 238871




Mocha


Soup of the day:
Smoked salmon chowder.
Where's the smoked taste in the chowder?


Dinner at Viv's: Steamboat!



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Morning Breaky

Nov. 11th, 2006 | 09:07 am

I have not been sleeping well...

HOpefully after tommorow's showdown i can. =/

No matter how tired you are or how much you have been cooking over the week, you still want to be in the kitchen the moment you wake up. That's when you realise you love cooking or your passion.
I guess i do love whipping a good meal for people anytime of the day. (or at least i try to)

Best friend was over and i decided to let her try my onion jam cheese kransky w egg.
And the local popular kaya toast (with bread from balestier, Whampoa rd. The best bread in Singapore, i reckon)


onion jam cheese kransky w egg


kaya toast

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Gustation of desserts

Nov. 10th, 2006 | 02:28 am

Another full day of cooking and eating.
LA: 10-5pm
6pm: Tried cooking this weird tiny fish that i bought from the market.


It truly tastes like how it smells.
Cant do without a sauce!

8pm: Dinner at Sun with Moon

Sun with Moon
501 Orchard Road
#03-15/17 wheelock place
S238880
tel: 67336636

Pardon the photos.
We had the Yakaniki, kani croquet, tiramisu and goma pudding


kani croquet
Crab with cream croquette
"quite disappointing. 2 croquettes for $14.90. I found it too creamy in the middle. There is no distinctive taste in the croqs"


Green tea tiramisu with too much chantilly cream and too little mascapone
(not enough greentea!)


Goma Pudding
"A must try for black sesame lovers. Not too heavy and a good blend with the pudding."

10pm:
GMC Fellowship

Another round of desserts

What's on the menu today:
Tiramisu
Mango berry mousse
Dark/white chocolate jap grapes and choc shavings
Green tea Creme Brulee
Chocolate Fondant with hazelnut icecream
Madelines with orange zest

i think i over fed everyone.. =)



Blow torching the Brulee


Everyone with their Fondant


piping the mads..


Too full to sleep....

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8th November Dinner Menu

Nov. 9th, 2006 | 01:39 am

My morning started at 8am.
Chinatown market, then tiong bahru market. Checking out all the fresh seafood. Needed to get prawns and fish today.
Honestly, this is my first time in a market other than tekka. =) Probably my last too.



After a morning trip with mum to the markets and working in L.a for the rest of the day till 5. Talking to chefs about food ideas and methods of cooking.
I found that i rediscovered my passion once again for cooking. No particular cuisine, but a marriage of cuisines and cultures and of course in still in the process of fine tuning my palates.

Got to host a dinner today for dear friends.
Thanking you once again for your honest opinions. *smile*

8th November Dinner Menu

Canape


DEGUSTATION OF PRAWNS
Bisque, Tempura, Veg Sushi

*****
Macha
****


FISH
Pan Fried Cod, Veggie Mash, saffron hollandaise sauce


Foie Gras
Pear mousse, Red Wine sauce


Trifle Dessert Platter
Tiramisu with coffee jelly, mango berry, white/dark chocolate with japanese grapes
"redid this dessert for Luyi to try. Hope you liked it!
But.. i still think the mango berry needed more chilling! =/"

I am so exhausted. From a whole week of cooking and brainstorming.
Getting a break tom? i think not..
More desserts coming up tommorow!!

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Prawn Bisque

Nov. 7th, 2006 | 03:52 am

It is 1 hour to midnight and i am still in the kitchen.

Spent 2 hours with practising for my dish on sunday
Thankful for Mich who came over to critic and calm my nerves while i prepare.

Decided to do a bisque as one of my prawn trio so as to not waste the prawn heads!

Working with only $25 for a whole appetizer, i had to work with the bare minimum.
Which means no cognac in the bisque. =/


we thought it was quite successful considering to had to make do using the simplest of ingredients
(oil, onion, garlic, prawn heads, lemon grass, flour, water, cream)



The wastage

Another prawn creation:

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