eatmekevin – Regular Dozes of Food Porn

Chef Ryan Clift goes farming with Open Farm Community

From SuperAdrianMe.com

Open-Farm-Community-Signs — Welcome to Open Farm Community

For urbanised Singapore, the idea of farming has become interesting, especially when you have a nearby kitchen that cooks up your freshly farmed produce.

Indoor Dining area at Open Farm Community

With 35,000 square feet of land, and a restaurant helmed by celebrity chef Ryan Clift, Open Farm Community is giving Singaporeans a taste of this deeper connection between food and farming. Currently the in-house produce is mostly used for garnishes, sauces and decoration, but plans are in placed for more to be used in their extensive menu.

We sampled a myriad of dishes from starters and pastas, to main courses and desserts. The dishes are well presented and more importantly, delectable. We share with you a few of our favourites.

Chilled Avocado and Ginger Soup with Poached Yabbies (S$20)

Chilled Avocado and Ginger Soup with Poached Yabbies (S$20). The base of this cold soup is made from exotic Thai Tom Kha using galangal, lime leaf, coriander, lemongrass and coconut milk, giving it a slightly sour yet mildly sweet taste. Avocado puree and chunks are mixed in, for texture and bite. The little crayfish is probably more a photographer’s toy than a gourmet’s.

Fermented Carrot “Tartare” (S$24)

Fermented Carrot “Tartare” (S$24). Baby carrot is fermented with rice bran and seasoning, topped with an organic egg yolk. Shallots, chives, capers, gherkins, herbs and Korean chilli paste are served separately on the side, so you can choose how much of each ingredient you want to add.

Oysters with Parsley and Chardonnay Vinegar Sago Pearls (S$58 per dozen)

Oysters with Parsley and Chardonnay Vinegar Sago Pearls (S$58 per dozen). The green “caviar” pearls piques curiosity and reveals its fresh and light zing to the Gallagher Irish oysters.

Strozzapreti with Braised Oxtail (S$24)

Strozzapreti with Braised Oxtail (S$24). Black angus oxtail is marinated in Barolo red wine and braised with mirepoix – a mixture of onions, carrots and celery. This is served as a sweet ragout with al dente strozzapreti, which is an elongated form of cavatelli, and garnished with Parmesan wafers and wild thyme.

Squid Ink Taglierini with Calamari (S$26)

Squid Ink Taglierini with Calamari (S$26). This all-time classic is made fierily spicy with a home-made “inferno” sauce of chilli padi in tomato base, sliced calamari and asparagus, plus deep fried calamari tentacles on the side.

Potato Dumpling Gnocchi with Shredded Pork Sausage (S$26)

Potato Dumpling Gnocchi with Shredded Pork Sausage (S$26). The chewy Gnocchi and premium UK pork sits on a generous serving of two sauces – sun dried tomato and almond.

Charred Lamb Rump (S$32)

Charred Lamb Rump (S$32). The Australian lamb rump, sous vide then pan seared and sliced, is soft and tender. It is served on a bed of mash potatoes, diced bacon, green peas, chopped onions and lettuce, plus herbs and jus of rosemary and thyme. Those who prefer some hint of gaminess would be disappointed, as the meat is not gamey at all.

Coal Baked Barramundi (S$26)

Coal Baked Barramundi (S$26). Malaysian farmed Burramundi served with a Middle Eastern dip called baba ganoush. It is made with roasted eggplant, onions, yogurt, curry and other seasonings. Garnished with shredded cucumbers, herbs, mint dressing, chopped peanuts and curry oil, this fish offers multiple taste profiles in each mouthful.

Roasted Mangalica Pork Belly (S$34)

Roasted Mangalica Pork Belly (S$34). Mangalica is a Hungarian pork breed, known for growing a thick wool coat like sheep and popular for its high quality fat. Cooked in a charcoal oven and sliced, the pork belly has a crispy skin and a melt-in-the-mouth sensation. Julienne of green apple, red onion and ginger, together with the apple cider dressing helps to balance its richness, while sautéed bok choy with soy sauce gives it an oriental touch.

Lemon Tart with Basil Ice Cream (S$19)

Lemon Tart with Basil Ice Cream (S$19). Lemon curd and chantilly espuma sandwiched between sable biscuits accompanied with light basil ice cream, and drizzled with basil chia seeds seasoned with lemon and basil oil.

Caramelised Mango with Coconut (S$17)

Caramelised Mango with Coconut (S$17). Mango is caramelised with icing sugar, and topped with tapioca pearls with coconut, coconut sorbet and coconut meringue. This tastes like a deconstructed Thai dessert. It is simple and addictive.

Open Farm Community’s farming area is open to the public and you can simply walk in to check out the vegetables and herbs they are growing. The restaurant has an outdoor terrace with comfortable seating and even a table-tennis table with bats and balls available if you want some ping pong action. It also has a cute playground, which makes it perfect for a family outing. The restaurant’s indoor dining area can be a little noisy if it gets crowded, and it might be warm on a hot sunny afternoon, so it is best to dress casual and definitely not for serious discussions. Free parking is available (25 lots).

Open Farm Community is located at 130E Minden Road, Singapore 238819. For reservations, call +65 6471 0306.

Open Farm Community operates Mondays to Fridays, 12noon to 3pm (Lunch), 6pm to 10pm (Dinner); Saturdays, Sundays and Public holidays from 11am to 10pm.

Quaint and Intimate Sopra Cucina & Bar at Pan Pacific Orchard Hotel

Sopra-Cucina-and-Bar-1.IMG_0367 — Biscotto Di Pecorino

Enter Sopra Cucina & Bar and be transported to post-war Italy. The dark and quaint ambiance sets the mood for an intimate Italian experience, with authentic cuisine from different regions of Italy. The cozy booths and tables are well spaced out so it is ideal for a quiet evening with your partner, or even for business dinners. The layout of the restaurant also allows you to cordon off a nice area for a casual company outing.

Sopra has a large pasta and pizza menu, plus a good range of starters, sides, salads, soups and mains.

Biscotto Di Pecorino (S$22). Cheese, made from sheep’s milk, is stuffed into Sardinian flat bread and drizzled with honey. Sardinian flat bread is thin and hard like a cracker, and it has to be treated with olive oil before it can be folded and baked. Served sizzling hot, the toasted bread with soft cheese and sweet honey is truly a great way to start the meal.

Sopra-Cucina-and-Bar-2.IMG_0374 — Pizza Sopra

Pizza Sopra (S$28 for 9”). This is a good classic pizza to share since it is light with just tomatoes, basil, mozzarella, olive oil and oregano. The thin crust is sufficiently firm with enough bite and not annoyingly thin that it crumbles with one bite. Sopra uses top of the range equipment to ensure that the pizza is cooked evenly throughout, though we personally like some uneven burnt parts.

Sopra-Cucina-and-Bar-4.IMG_0389 — Porcheddu Sardo

Porcheddu Sardo (S$48). Sopra’s menu direction to add more Sardinian dishes must cumulate at this traditional Sardinian suckling pig. Roasted with herbs till the skin is crispy and aromatic, and its flesh tender and chewy. Some parts are a little gamey so try it together with a pinch of the rosemary garnishing. Pork lovers must try this.

Sopra-Cucina-and-Bar-3.IMG_0375 — Fregola Ai Fruitti De Mare

Fregola Ai Fruitti De Mare (S$30). Bouncy Semolina pasta with seafood in homemade seafood sauce. The unique pasta texture is definitely something new to us. Coupled with the fresh seafood and savoury tomato-based sauce, it is very heartwarming. It might be a little salty but goes perfectly well with a nice cup of wine.

Sopra-Cucina-and-Bar-6.IMG_0408 — Cannoli S$10

Desserts include Cannoli (S$10), a pastry filled with ricotta, chocolate and candied orange; and Tiramisu (S$10).

Sopra Cucina and Bar - TIRAMISU S$10 — Tiramisu S$10

Sopra Cucina & Bar is located at Pan Pacific Orchard, 10 Claymore Road, Singapore 229540. For reservations, call +65 6737 3253

Sopra Cucina operates Mondays 5pm – 12am, Tuesdays to Sundays 11.30am – 12am. Ladies Night every Wednesday 7pm to 9pm, Free flow of prosecco for S$25

District 10 at Suntec serves up exclusive dry-aged beef

From SuperAdrianMe.com

A butcher’s block where Chef sawis off cuts from large chunks of beef at District 10 @ Suntec

Dry-aged beef is usually served in upscale steakhouses and gourmet meat purveyors. The dry aging preparation involves allowing the beef carcasses, usually large primals or subprimals, to be stored without protective packaging in refrigeration for several weeks to allow the natural enzymatic and biochemical processes to take place.

Beef showcase chiller

Dry aging affects the meat in two key ways. Firstly the moisture is evaporated from the muscle creating a stronger concentration of beef flavour. Secondly, natural enzymes break down the connective tissue in the muscle leaving it tenderer.

Beef grilled with Japanese charcoal

The signature offering at District 10 at Suntec which opened on 4 September 2015 is dry-aged beef. The 1,800 square feet space comes with a beef showcase chiller, a butcher’s block so you get to see the Chef sawing off cuts from large chunks of beef, and a 30-seater indoor dining area. Alfresco seating is also available.

45 Days Dry-aged Black Augus OP Rib

45 Days Dry-aged Black Augus OP Rib (S$18 per 100 grams). The beef is lightly seasoned with just salt and pepper and bbq over Japanese charcoal giving it that tinge of smokiness. It has a nicely charred crust with firm and juicy centre, and a buttery mouthfeel that coats your palate beautifully. Try slicing small bits of the fats, and adding it onto each mouthful of beef, for a richer and juicier bite.

45 Days Dry-aged Corn-fed Traditional Fiorentina Steak

45 Days Dry-aged Corn-fed Traditional Fiorentina Steak (S$22 per 100 grams). This is basically a T-bone steak comprising of tenderloin and strip, prepared in Florentine style. The beef is so excessively tender you can slice it with a fork. Like the OP Rib, it is juicy with a burnt crust but not as layered or complex in taste.

Enjoy these mini steak burgers during happy hour when visiting for drinks.

For non-beef eaters, the restaurant also offers other mains like Grilled Norwegian Salmon (S$30), Grilled Lemon Rosemary Chicken (S$26) and Black Ink Tagliolini with Seafood and Sun-dried Tomatoes (S$28).

Sliced Roasted Veal Loin with Tuna Sauce

One noteworthy appetiser would be the Sliced Roasted Veal Loin with Tuna Sauce (S$24). Presentation wise, it is not much to look at, and might seem unwelcomely wet. But its taste will make you think otherwise. The veal is tender and thinly sliced, and sits on a light milky tuna sauce that dominates the overall taste, yet is not typically fishy. Unexpectedly fresh. The Italian cherry tomatoes deserve a mention too, as they are super sweet.

Profiteroles

Do note that every District 10 outlet has a different concept, and you will only get these marvellous dry-aged beef at their branch in Suntec.

District 10 @ Suntec City Tower 2 operates daily from 11.30am to 11pm at 3 Temasek Boulevard, Suntec City Mall (Beside Tower 2 office lobby), #01-514/515, Singapore 038983. For reservations, call +65 6822 2886.

Celebrity chef Luke Mangan’s Salt Tapas & Bar at RafflesCity Shopping Centre

From SuperAdrianMe.com

Small bites — Bite size food to go with your drinks

Australian celebrity chef Luke Mangan introduced Salt to Singapore with Salt Grill in 2010, and Salt Tapas & Bar in 2012. Luke’s cooking philosophy is to source the finest and freshest local ingredients and showcase them in a clean and contemporary twist. His cooking aims to enhance and accentuate the natural taste of the ingredients.

With Salt Tapas & Bar, new executive chef Ronald Li is true to this philosophy while still showcasing his individual creativity and culinary flair. The young Singaporean chef comes with an impressive portfolio having trained in Le Cordon Bleu Paris and honing his skills in establishments like Brasserie Wolf, Restaurant Andre and Ku De Ta.

The concept in Salt Tapas & Bar is an Australian twist to the typical modern Spanish tapas bar. Its menu boasts of small bites and sharing plates to complement your evening cocktails; or full-portioned mains for a proper sit down dinner amidst a cozy yet vibrant ambiance.

Salt Tapas & Bar also features an extensive wine selection as well as exclusive cocktails like Luke’s signature cocktail – The Australian (S$18), made with cognac, gin, cointreau, cranberry juice, cinnamon, fresh ginger and “Luke’s special syrup”. We did not bother to guess what his syrup tasted like, but we believe it made the cocktail every bit more interesting.

We got a sample of popular dishes as well as new creations.

Pork Belly Sliders

Pork belly sliders (S$13). Sou-vide for 12 hours, the tender yet firm pork belly is then pan-seared and served with in-house made buns. Pickled cucumber and chilli are added to give it some added texture and spice.

BoneMarrow — Bone Marrow with Shitake Duxelle

Bone Marrow with shitake duxelle (S$20). This mix of juicy bone marrow chunks, savory shitake mushrooms and diced holland potatoes, is accompanied with fragrant garlic toast. Light and flavourful, this is definitely one of our favourites.

Beetroot — Beets, ricotta, fig, pickled green chilli

Beets, ricotta, fig, pickled green chilli (S$14). A colourful dish with honey and thyme dressing. It almost looks too pretty to eat. The beets are air-flown from Australia and comes in two varieties – sweeter golden beets and the earthier “target” Chioggia beets.

Paella — Individual Serving of Paella

Salt’s Paella comes in a sharing portion (S$39) or a smaller individual serving (S$26). Besides seafood, this paella also includes chorizo, chicken, and a generous portion of parma ham. The ham gives it a welcomed saltiness and a few dollops of saffron rouille perfects it. Many restaurants serve paella with just seafood, so it is a nice change to have both seafood and meat in one paella. Chef Li explains that he uses little seasoning and relies on the natural flavours from the ingredients. One of the better paella we have tried.

Pork Ribs to share

Pork to share (S$55). A platter of exquisitely tender pork ribs, seasoned with special home-made bbq sauce made with spices imported from Australia. Served with sautéed pea and edamame on mash, to balance the intensity of the bbq taste in your palate.

Churros

Churros (S$14). Crispy with a soft and moist core, presented with a chocolate dip and chantilly cream. We wished the churros would be a bit crispier. We were too stuffed to try more desserts, but the Gooey chocolate tart with mango sorbet (S$14) looks very promising.

TIP: The restaurant has an open concept bar seating at the entrance of the restaurant, so choose seats further away from the entrance if you prefer it to be cooler.

Salt Tapas & Bar is located at #01-22A Raffles City Shopping Centre, 252 North Bridge Road, Singapore 179103. Call +65 6837 0995 for reservations.

For food, Salt Tapas and Bar opens Monday to Thursday from 11.30am to 10pm, Friday till 11pm, Saturday till 10.30pm, Sunday and Public holidays till 9.30pm.

If you are here for drinks, come by from Monday to Saturday from 11.30am to 11.30pm, Sunday and Public holidays till 10pm.

Mitzo at Grand Park Orchard

From SuperAdrianMe.com

Mitzo at Grand Park Hotel

Mitzo at Grand Park Orchard hotel is a typical Chinese restaurant at heart, dressed up in chic contemporary decor. Walking into Mitzo reminds me of the ambience of an upmarket club or lounge with background music of Nu Disco and Neo Soul grooves, to set the mood.

Chef Nicky Ng, who once was a deputy chef at Club Chinois, kicks up modern take on Cantonese cuisine. It does not feel like a hyped up fusion restaurant which leaves you figuring out what you just ate but closer to comfort food, done with elegance and refinement, qualifying it for your go-to place for birthdays and anniversaries.

Mitzo Special BBQ Pork

One of the key reasons why I keep going back to Mitzo is because they have one of the best char siew – The Mitzo Special Barbecued Pork (S$18). Soft and tender U.S. pork belly that melts in your mouth. It comes with a crispy, crackling skin, coated with caramelised sugar. It is a tad too sweet to consume too many pieces at one go so you savour two or three pieces first, then get on with other dishes before coming back to it along the way. It works very well with rice as it helps to reduce the overall sweetness. Of course, char siew rice. Such bliss. I am salivating just thinking about it.

Black Truffle Crispy Duck

I had just done some tastings of roast duck eateries, and the Black Truffle Crispy Duck (S$38 for half duck) here takes top ranking. A truly hidden gem considering the publicity the other roast ducks are getting. I am particularly impressed by the crispiness of the duck’s skin. This is achieved during the pre-roasting stage when the skin is coated with maltose candy and dried under a controlled temperature. The duck is not gamey and sits neatly on a bed of special homemade truffle sauce that compliments it perfectly and is not too overpowering.

Other dishes available at Mitzo

I tried several other dishes like the Roast Chicken with Crispy Garlic (S$28 for half chicken), the Pan-fried Wagyu Beef with Spicy Peanut and Sesame Sauce (S$38), an Oven-baked Chilean Seabass with Lemongrass, Chilli and Spices (S$36) and their Deep-fried Prawn coated with Creamy Lemon Sauce (S$32). All good, no disappointment.

Braised-Vermicelli-kevin — Braised Vermicelli with Scallops, Prawns and Cod Fish

But it was the Braised Vermicelli with Scallops, Prawns and Cod Fish (S$28) that got my final vote. Immensely comforting and heartwarming. The light and flavourful broth is made with old hen, dry scallop and pig trotter.

Mitzo also has an impressive bar with cocktails concocted with Asian herbs and spices or even with Traditional Chinese Medicine for some health benefits. Mind blowing isn’t it? Of course you get the classic cocktails too, if you are less adventurous. And a very comprehensive range no doubt. How this works with your Chinese food might baffle you a little. But that is what makes Mitzo unique. Give it shot. No pun intended.

Mitzo is located at Level 4, Grand Park Orchard, 270 Orchard Road. For reservations, call +65 6603 8855.
Opens 12pm to 2.30pm (lunch), 6.30pm to 12am (Sunday to Thursday), 6.30pm to 1am (Friday, Saturday, eve and on Public holiday)

Battle of the Ducks

From SuperAdrianMe.com

Four Seasons Duck at Capitol Piazza

The humble roast duck has been a staple in the menu of most local Chinese restaurants. But it takes an overseas brand and a European-bred pedigree to get tongues wagging. So it is Four Seasons Chinese Restaurant versus London Fat Duck. Just to clarify, Four Seasons has nothing to do with the hotel, and London Fat Duck has no relation to the famous The Fat Duck restaurant in London.

Four Seasons' Roast Duck — Four Seasons’ Roast Duck

Both are quite different dining concepts. Four Seasons is a Chinese restaurant popular for their ducks. Started in Queensway London in 1990, it now has branches in Shanghai, Bangkok and Singapore. They have a rather extensive menu with standard Chinese fare but the focus is their roast duck. It is marinated with a blend of herbs and spices and is served with a special sweet and savoury herbal sauce. The duck’s skin is soft and drenched with this signature sauce. A whole duck costs S$68.

London Fat Duck’s Signature London Roast Duck

London Fat Duck is a new concept started in Singapore, using special ducks bred in Ireland, which the restaurant claims to be the “wagyu of ducks”. London Fat Duck is a casual dining outlet that serves noodles, rice, porridge and dim sum plus a range of roast meats. In comparison to Four Seasons, their Signature London Roast Duck (S$48 for a whole duck) is juicier as there seems to be a slightly thicker layer of fat below the somewhat crispy skin. Not much is said about the marinate or the sauce, but it is tasty. The meat really grew on me and I kept reaching out for more after my first piece. I even returned on a separate day, to have a simple plate of Roast Duck Noodles (S$7.80).

Black Pepper London Duck Bun from London Fat Duck

Authentic Italian at Trattoria Nonna Lina

From SuperAdrianMe.com

It is telling when you go back to the restaurant multiple times after your first visit. I can say Trattoria Nonna Lina is now my go-to restaurant for authentic Italian food. This is a family-run restaurant and Chef Simone’s mother, father and brother works with him. They come from the seaport town of Porto Santo Stefano, Tuscany, which is why the extensive menu features many seafood dishes. In my three visits so far, everything I ordered has not disappoint and each time I leave, I yearn to go back for more.

Authentic Italian fare — Authentic Italian fare at Nonna Lina

We are served a plate of Bruschetta to start. Why waste calories on Bruschetta right? Oh I am so wrong. It is worth every bit of space in my eagerly waiting stomach. It is just fresh diced juicy tomatoes sprinkled with basil soaked in olive oil, on a thick toast. Yet never underestimate simplicity as it takes much effort to create a winner.

Start with the Beef Carpaccio (S$24) that is lightly soaked in Truffle Oil and topped with a generous Porcini Mushroom dressing. A great combination as the mushrooms and truffle oil helps to balance any taste of rawness from the beef and also gives it more taste and bite.

Something less typical of an Italian restaurant is the Baby Octopus (S$25). It is cooked with Porcini Mushrooms in Presecco reduction. This creamy dish is tasty and the little octopus perfectly done – soft yet chewy. A serving of homemade bread goes well with this.

The star dish for the evening must be the Rectangular Pasta pockets filled with Garoupa and drizzled with luscious creamy Sea Urchin sauce (S$40). The garoupa filling is plain which is good as the hero is the sea urchin sauce. Also, dip it with the Balsamic vinegar for a tinge of sweetness and a dash of lemon juice helps to break any possible fishy taste.

The second pasta dish is a homemade Pappardelle with Italian Sausages in creamy Gorgonzola sauce (S$28). The blue cheese taste is distinct while the thick noodles are an interesting change from your standard spaghetti or fusilli. It is a little heavy so it is best to be shared amongst two or three people.

For more sharing, the popular Cacciuco (S$49) is recommended. It is a stew of assorted seafood in thick homemade tomato broth served with homemade bread. This dish was traditionally served by poorer Tuscans who put whatever ingredients they had into a stew. Today, it is a special dish only available in Tuscany.

You have to leave space for dessert. Here’s why. The homemade Italian Chocolate and Rum Pudding with Caramel sauce (S$16) is to die for. It might sound heavy but you cannot stop once you start scooping this piece of heaven into your mouth. Seriously indulgent. If you do not consume alcohol, then the Tiramisu (S$12) is a good alternative. Chef Simone makes a non-alcoholic Tiramisu specially for kids and families.

Before I left the restaurant, I managed to catch Chef for a brief conversation and whilst discussing how he plans his menu and if he adapts to the Singaporean palate, he told me it is definitely important to serve dishes that appeal to Singaporeans but whatever he serves has to be authentic. If the original recipe is too salty or too sweet for the Singaporean palate, he would rather exclude the dish from his menu than change the recipe. Respect.

Some trivia. “Nonna” is grandmother in Italian. And “Lina” is the name of Chef Simone’s grandmother. Chef’s partner in the business is his Singaporean wife Josephine Tay.

Trattoria Nonna Lina is at 61 Cantonment Road, Singapore 089757.
It operates Monday to Sunday including Public Holidays, 2pm – 2.30pm for lunch and 6pm – 11pm for dinner.
Call +65 6222 0930 for reservations.

The Disgruntled Chef at 28 Ann Siang Road

From SuperAdrianMe.com

The Disgruntled Chef at The Club Ang Siang Road by Chef Daniel Sia

The second branch of the The Disgruntled Chef opens at The Club on 28 Ann Siang Road. With the success of their first restaurant in Dempsey, The Disgruntled Chef is definitely heating up the competition in the heart of this enclave of popular and chic eateries.

The modern European fine dining menu includes a good range of drinks, small plates, big plates (mains) and desserts. I do not consume alcohol much. I was pleased to find a selection of Mocktails priced from S$12. Better yet, they offered to concoct one with a blueberry base and citrus ingredients that was not in the menu. A refreshing splash of flavours to prepare my palate for a sumptuous meal.

Gin based Bee's Knees cocktail — Gin based Bee’s Knees cocktail

If you are winding down for the day, intrigue yourself with the Bee’s Knees Cocktail (S$20). This cocktail is served in a teapot and teacup which masks the alcoholic in you. The concoction is a mix of chamomile infused gin, grand mariner, lemon, orange and honey. There is a choice of gin used in this concoction and they are priced differently.

Truffle Brioche with Nori Butter

The-Disgruntled-Chef-at-The-Club-Bread-To-Start2.IMG_8674-690x461 — Burnt Onion Charcoal Bread with Cream Cheese and Fish Floss

The Truffle Brioche (S$12) and Burnt Onion Charcoal Bread (S$12) starters came after the drinks. Both were so good I would imagine coming back with my friends for drinks and just stuffing ourselves with these. It was one of those inexplicably unforgettable moments.

The Truffle Brioche is served with a unique Nori seaweed butter, and its truffle taste is not overpowering. The blacken toasted Charcoal Bread comes with a dollop of cream cheese sprinkled with fish floss. It tastes good even on its own but may not go well if you wear dentures.

Beetroot and Walnut Salad

For beetroot lovers, you have to try the Beetroot and Walnut Salad (S$9) but keep it away from your white clothing. Bite-size beetroots are seasoned with mustard and red wine vinaigrette, and accompanied by candied walnuts.

The-Disgruntled-Chef-at-The-Club-Tomato-and-Watermelon-Tartare-1.IMG_8696-690x373 — Tomato and Watermelon Tartare

Next came the small plates. The light and fresh Tomato and Watermelon Tartare (S$21) with homemade togarashi, yuzu mayonnaise and kombu, is highly addictive. Healthy too. The flavours compliment each other yet somewhat confuses your palate with sweet and slightly sour after tastes. The small bits of red pepper crackers gives this dish a bit of crunch.

Tomato and Watermelon Tartare — Wagyu Beef Carpaccio

The Wagyu Beef Carpaccio (S$26) comes with cep puree, an egg yolk confit and crispy shallots. Make sure you have all these tiny toppings in each mouthful.

Burnt Leeks

And most notably the Burnt Leeks (S$21). The inside of the leek is removed, mixed with bone marrow, brioche croutons and sauce gribiche; stuffed back into the leek’s skin and baked. The outcome is amazing.

Crackling Suckling Pig

When did you last have a craving for suckling pig but could not consume the whole pig or just did not order it in advance? Well, wait no longer, the restaurant’s Crackling Suckling Pig (S$68) will appease. I recommend sharing so that you can try one of Chef Daniel’s signature dishes – the Crispy Beef Short Ribs (S$38). Another one of my personal favourites. So tender. So crispy. So juicy. So want some more please. The short ribs are served with white kimchi and honey soy glazed potatoes to greater excite your taste buds.

Short Ribs

If you are in a surf and turf mood, try the Maine Lobster and Chicken Pot Roast (S$56). My Editor Adrian thinks the eggs in this dish resemble the flowing clocks in Salvadore Dali’s Persistence of Memory.

Surf and Turf

Other mains include Roasted Miso Cod (S$38), Cannon of Welsh Lamb (S$42), Twice Cooked Kurobuta Pork with Black Truffle Risotto (S$38) and Chargrilled Smoked Ribeye (S$68).

Desserts - Roquefort Ice Cream — Desserts – Roquefort Ice Cream

My happy ending was the Roquefort Ice Cream (S$14), two mini “magnums” with a punch. Again I recommend sharing so you can indulge in another dessert like the Strawberries & Mascarpone (S$16) featuring pistachio sponge, burnt marshmallow and lime meringue.

Desserts -Strawberries & Mascarpone

The Disgruntled Chef at The Club is located at 28 Ann Siang Road, Singapore 069708.
Call +65 6808-2184 for reservations.

Goubuli 狗不理 is more than Baozi 包子

From SuperAdrianMe.com

Founded in 1858, Goubuli 狗不理 is one of China’s longest established brands. They are popular for their Baozi 包子, which are steamed buns with a soupy filling. They have now opened their first restaurant outside China in Marina Bay Sands Singapore.

Baozi at Goubuli

Goubuli might be known for baozi, but they have a menu to rival any established Chinese restaurant in Singapore. They offer a huge selection of cold appetisers, starters, soups, dim sum, roasts plus a myriad of vegetable, meat and seafood dishes. We observed that many of the guests in the restaurant were having various cooked dishes, and not necessarily just the baozi.

goubuli-1.IMG_3411-690x400 — The Daily Tea Pot Soup at Goubuli

It was a cold rainy evening and we had a craving for something soupy. The Daily Teapot Soup (S$12) of black chicken definitely did the job. Besides the interesting presentation of the soup being served in a teapot with two little teacups, the soup itself was superb. I was told that though the daily soup changes, the black chicken soup is their best selling and customers often ask for it. As such, they make it a point to serve it quite regularly.

Dan Dan Noodles

We were then offered the noodles that they served from opening till 5pm but unfortunately not for dinner. Unfortunate because the noodles were exceptional and it is a pity you cannot have it for dinner!

The Dan Dan Noodles (S$7.80) was one of the best we ever tried.

Handmade Noodles in Seafood Soup

But the Handmade Noodles in Seafood Soup (S$12) was even better. The broth had a right level of creaminess, making it hearty yet not too heavy. It was simple yet flavourful, and totally heartwarming. The handmade noodles were bouncy and firm. The perfect comfort food.

We were too full to try the cooked dishes so we made a mental note to come back another day. But hopefully we do not get tempted to savour the noodles again.

The restaurant has three private rooms for special gatherings and they are opened to customise the menu if necessary.

Goubuli Trivia:

The name Goubuli came from what customers used to call the founder, whose name is Gouzi. He was so busy with the baozi business that he did not engage in small talk so they nicknamed him Goubuli, which means “dog ignores” in mandarin.

The “9” in front of “Goubuli” does not mean anything; it is just part of the branding from China.

9Goubuli 狗不理 is located at 2 Bayfront Avenue, Canal Level B2-02, The Shoppes At Marina Bay Sands, Singapore 018792. It ppens daily from 11am to 11pm. Call +65 6688 7799 for reservations.

Chir Chir Fusion Chicken Factory at 313@Orchard

From SuperAdrianMe.com

Chir Chir Fusion Chicken Factory now opens in Singapore

Korean fever came upon us many many summers ago but this did not stop hordes of Singaporeans queuing to get a piece of the new Chir Chir chicken, plus a sip of their Chir Cream Beer. Chicken and beer is so popularised in Korea that there is a term for it – Chimaek culture (Chi for chicken and Maek for beer). Well, I am sure the Americans are not amused considering they had their buffalo wings and beer decades ago and no one even remotely called it a culture.

fingertong — Is Finger Thong part of the Chimaek culture?

Before I even saw the chicks, I wanted to compare it with the other very popular Korean chicken brand with a perpetual queue. I built up an expectation and mentally challenged the new bird to knock them off that high pedestal. My verdict? Well, taste is subjective but I definitely found my new love. And with two more outlets planned this year, it will be easier (I hope) to get my four fingers on these lovely fowl.

Let’s start with the Chir Cream Beer (S$13.90 for 350ml mug). Beer with freshly whipped, slightly sweet, cream. Korean drama fans will know this – it is called “latte kiss” from a popular series. Interesting how a simple act on screen, becomes adapted into an interesting beverage. A friend squirmed at the thought of cream on beer but it tastes good, with the sweetness battling with the bitter notes of the beer. Stir the cream into the beer to give it a creamier texture or just have the cream and beer separately. Whatever. Just quickly serve me the chicken please.

Garlicky or Spicy?

You can choose a whole chicken, wings (seven pieces) or tenders. And they come in three different options – Fried, Garlicky or Spicy. Prices range from S$26.90 for a whole fried chicken, to S$28.90 for seven spicy wings. The fragrant Garlicky is my favourite as it has a good combination of sweet, savoury and spicy. The Fried version comes in second, with six hours of marination in special house seasoning, and its crispy batter. Both the Spicy and Garlicky chicken comes with roasted sweet potatoes and fried toppoki (Korean rice cake). It is a pity you cannot combine the various flavours in one dish; you have to come in a bigger group to try all three.

But wait, there are another two sharing dishes that you have to try. So you either come back again or call in your contingency “makan kakis” to help.

nestsnow — Nest Snow for the group!

Nest Snow (S$32.90) is spicy Cajun tenders atop sweet potato puree sitting in cream sauce with olives, peppers and broccoli. It is topped with a dollop of their freshly whipped cream. This dish is creamy and slightly heavy so it is best shared among a few people.

spicybbqchicken — Spicy BBQ Roasted Chicken

Now to up the ante in your threshold of spiciness. The Spicy BBQ Roasted Chicken (S$32.90) is a whole chicken, marinated for 12 hours, oven-roasted, then slapped on with a very spicy BBQ sauce, and pan-fried to ensure the sauce is evenly coated on every piece. Wow, this is fire in the mouth! But after the pain subsides, you just want to reach for another. A friend commented that this is best eaten at home, when you can take your time to torture your taste buds again and again. I love it. Something to think about Grey.

Your only sweet ending at Chir Chir – Honey Grape Salad

The most unique dish for the evening has nothing to do with meat. It is the Honey Grape Salad (S$18.90). Sweet seedless grapes swirled in house-made ricotta and whipped cream and sprinkled with walnuts, almond and pine nuts. It is served with two honey-garlic tortillas which eaten together with the grapes, balances the sweet and savoury very well. I never had a grape salad before. There are salads with grapes, but seldom a salad made just from grapes. Thumbs up! The menu does not have desserts (my second tummy grumbles…), so this is the closest you get if you want a sweet ending to your meal.

Chir Chir Fusion Chicken Factory
313@Orchard, #B3-04/05/06
313 Orchard Road, Singapore 239985
Opens 10am to 10pm from Sundays to Thursdays and 10am to 11pm on Fridays and Saturdays.
For Reservations (for 10 pax and above only), call +65 6509 8364