OChre

The ambiance is pretty good for a quite night out with a couple of friends enjoying good Italian food. My best bet would be a great meal indoor followed by a bottle of wine alfresco, that will end the night perfectly.



Not Much picture i have because the lighting is pretty poor for picture.


Hokkaido scallops and parma ham carpacio:

From my point of view, a cold appertizer should always be served cold. The seasoning and marinade for the scallops was pretty good, but if it was cold, it would be better. Maybe freeze the dressing and make it into crush ice and sprinkle on top of the scallop?

Food Rating: 5/10


Slices of veal loin with tuna mayonnaise:

This is pretty good. The taste of the tuna complements the veal loin which is shave really thinly. Served with some greens, definitely a good choice for starter.

Food Rating: 7/10


Risotto:

My friend had a risotto and i took a portion of it. It was good. Nicely done risotto rice, not overcooked like many places. Probably uses homemade stock for cooking the risotto.

Food Rating: 7.5/10


Red Snapper with clams and muscles:

I can't believe OChre actually serve this. I was pretty upset and angry that i ask the waiter to come and smell the dish. It smells like dead shellfish. The waiter gave an excuse of its probably the white wine, but i'm sure she didn't know all the 5 of us seated works in the kitchen. I demanded the dish to be sent back and they replaced it and gave a reason it was the muscles that was spoil and spread to the whole dish. Guess what, the fish was cold, they just took out the muscles and sauce then replace it. I can't believe it... they actually screwed up this dish which is pretty simple to make.

Food Rating: 0/10 (before)
Food Rating: 3/10 (after)


Steak with foie gras:

I had this for my main. Ordered a medium rare and was served a medium rare. Very happy about it. Simple dish that won't go wrong. Served with some grilled vegetables and mash with a splash of sauce espagnole. Simple clean flavour, not much seasoning on that good piece of meat which really draws out the flavour of the beef very well. One thing i don't like personally was the foie gras. It was crispy on the outside with a layer of caramelized sugar but cold like terrine on the inside. Its just personal preference that i love every component of my main course to be warm.

Food Rating: 7.9/10


Squid ink pasta with seafood:

Another simple dish that was a true test of skills. Pasta dish is like fried rice in Chinese restaurant; many place can make it but not make it well... The pasta here was pretty decent, not too dry and not too much sauce like soup. seasoning was good, but there is just no wow factor in this dish.

Food Rating: 6/10


Tiramisu:

I'm in an Italian restaurant, of course must try the tiramisu lar! look wise is pretty weird with sticks of chocolate poking out everywhere... Taste wise was pretty good. But i had better ones at al forno. The taste of liquor, cream and coffee is pretty balance, texture was good and moist but not wet, overall nth to fault this cake.

Food Rating: 8/10


Panna cotta:

Nice and wobbly and Peter loves it. It was nice and smooth, not too sweet with that tart acidity of the berry compote.

Food Rating: 7/10


Creme Brulee (Orange, pistachio, coffee)

Not sure if something is wrong, but the texture is very watery. The orange one was not bad, refreshing! Pistachio one was so-so only. I like the coffee one the most but still because of the watery texture, i don't really enjoy it that much.

Food Rating: 5/10


Mille Feuille:

This was the best dessert i felt overall and everyone on the table agreed. Texture wise it has a good contrast of the smooth and creaminess and the crispy puff pastry. Taste is sweet but a slight hint of savory. Appearance of the dish is great. Simple, clean lines with fresh berries. great colour combination that excites the senses.

Food Rating: 8.5/10


My impression of this place is pretty much spoiled by the fish dish but overall i can't fault them, it still serves some pretty decent food.


Service: Mixed feeling. Sometimes attentive yet at times not. trying to smoke 5 person who just happen to all work in kitchen that the smell comes from white wine? I'm very sure it comes from dead shellfish...

Value: $30-50 for a quick meal, $50-100 for a decent full course meal

Address: 181 Orchard Road #11-03/04 Orchard Central
Opening Hours: 11.30am–3pm, 5.30pm–11pm
Telephone: +65 6634 0423
Website: (not that i know of...)

FHA FCC 2010

November 2009:

I was confirmed to participate in the competition representing the school. Full of excitement and not knowing of whats going to be ahead... how simple minded of me.

December 2009:

Full of amateur experiments that now when i look back, i laugh at myself for coming up with that. I guess one competition alone will really improve the way u think and come up with a dish.

January 2010:

Time is running out, going to settle on the menu and ingredients and most importantly fix the final dish. However i was not ready. Every now and then i come across different ingredient prepared in different ways that i want to add into my dish. I can never fix on an idea, i always have something new to add on... This is bad as i don't know when to stop.

February 2010:

With more experiment and now decided on the main component which is salmon, one day i actually bought a whole salmon (4.6kg) to fabricate and study it. from its cheek, belly, top loin, bottom loin, skin... every part has potential to become a delicious meal. Initially my idea was to use the belly but due to the fact that one fish only has that small belly and it is going to be real expensive to get sashimi grade. Because i am so Singaporean (kiasu) i love to practice so much, i have to settle for top loin which is the second best choice to the belly.

God knows how much salmon top loin i bought. Fried, deep fried, pan seared, poach, shallow poach, steam, oven baked, confit, sous vide... i tried them all. Every method has its pros and con. for now i settled with pan seared then finish in the oven.

March 2010:

With frequent trips to Ion threesixty market place, Jasons, Jones the grocer, the market place, cold storage @ great world city, ntuc finest and isetan supermarket, i am slowly depleting my bank account. I just had to practice and experiment. Now to cut cost, for simple items i just go straight to supplier at pasir panjang wholesale market to get my stuff. Must really thanks Desmond from Fresh Direct for always providing things i need. even if its just for a box of micro green, no problem at all.

April 2010:

Starting to feel the effect of the competition to me. For the past few months, i have been working 4 days, school 2 days and 1 rest day. and every day after school i would go to the supplier and get stuff to practice on and for the rest day i would make it a point to experiment.

How to make croquette from a raw potato if u have only 1h in competition? That the main challenge i have so far. I have tried numerous methods but non work out well... One day i was at work, a thought just ran thru my mind while i was making rosti and i went home to experiment on that. it works! The problem i had was the potato wasn't binding well when they were still hot after i mash them up. if i add too much binding agent like egg and bread crumb, i dun like the texture. All i had to do was simply dry the potato thats it! then i proceed to experiment on pan frying potato by tossing them around in heat, i manage to get a drier mash to work with. even without binding agent, it holds well! then second problem i had was how to make it cool enough to handle when i need to pan fry them? then i suddenly thought of the tiramisu lesson i had with Angela where she taught me the "pate a bomb" techinque applied while making tiramisu. there is a part where we need to whisk in sugar in soft ball stage into the egg yolk and whisk it till it cools down. Then i was thinking why not use my kitchen aid with K beater to do my mash and later to cool it down? in between that i can have time to do other task too! and that took me so long but just in time to figure out :)

21st April 2010:

The eve of D Day... i was actually more excited then ever to be doing this. Thinking back i had learn so much because of the competition when i was researching for dish, looking for supplies and practicing all sorts of things. Although is was really tough and sometimes i really felt like crying, all these pain i went thru are worth it. If there is another competition i would definitely sign up for it!

Did my mise en place in school, finished it within 4h and went back home to finalize my recipe and print them out. Geared up all ready for D day!

22nd April 2010:

Early in the morning i carry my barang barang to the school and getting ready to pack up and go. I inspect my ingredients, making sure all were perfect so i could have a peace of mind. Those which were not, i redo them on the spot.

Journey towards Singapore expo was a really long one. My heart is pounding, my hands are shaking, not of nervous but of excitement! :)

Reach the place and unload my barang barangs then getting ready to go.

Later someone told me "Ok kitchen 3 is ready, u go there. u have 10 mins to setup everything."

I went in with chef wilson helping me to set up my station, i quickly took everything out and get it in place.

Once the whole thing start, nothing went according to plan. Water for blanching is not boiling, bane mari not hot enough and i screw up the potato because they were not cooked enough to mash. In the end i had to put it into the oven to steam it since i don't have my hot water anymore to boil the potato. I strain the hot water into the bane mari to up the temperature of the water in the bane mari. Above all, I took 1h 7mins which means i'm late for 7 min. I was so upset about everything until one of the judge came to look for me and talk to me in private.

First thing he asked, first competition? hahah.. spot on. Then he say its like that for the first because it is not easy to work in a kitchen you are not familiar with. then he ask me what were the problems. I mention about the water not boiling then he ask me which number did i turn to. Logically, if on the stove there is number 1, 2 and 3, everyone will assume 3 is the hottest. turns out i was wrong. 1 is the hottest and he said something i think i will remember for life, "never assume". Then i follow by saying i screw up the timing because i screwed up the mash. But he said to me it was a good effort and quick thinking of me to make full use of the combi oven steam function when one way doesn't work there is always an alternative. He kinda like the idea of me being able to keep composed and think on the spot and even encourage me to come back 2 year later to prove to him i can do it. Really very encouraging guy. But i must also thank chef Justin in school because he was the one in school that morning who reminded me that things like this could happen and always try to salvage the situation and not sulk then give up.

Lastly he mention about how i should go about for the next one. Go simple, focus mainly on taste and get my basics right and solid. Don't have to use lobster and caviar to win this thing, one guy from Malaysia won a silver with cod wrap in parma ham pan fried. I mean i did this before too but i thought it was too common. Then the judge said, it is common but not everyone does it well. Same like frying an egg is simple but how to make a good omelet, scramble egg or sunny side up takes skills. This was a good wake up call to bring me down to earth and start thinking simplicity.

Overall it was really hell of an experience i learn. But somehow i felt there is so much more to learn. i wanna know them all!


Pictures of the Journey :)


Initial stage was of course planning, research and development. Heres 3 pages out of 4 a4 size sketchbook i use. yeah. its full of rough ideas and crappy drawings of mine...

An experiment carried out in Feb to make use of salmon skin and see how i can shape it...

One of the practice plate i did. Chef wilson didn't like it but chef randy said if i refine it a little it has potential for bronze medal. I was so confused at that point of time i totally scrap the idea and redo my dish.

One of the practice and food presentation in school. Was really glad when chef megel said it looks promising and has potential, i was so happy. But reality strike me when chef randy said some pointers in detail which gave the the real headache and later on become the final product. He mention something like this plate looks ok but texture wise feel very soft. Need some contrast in texture, something crispy. so i went back to my sketchbook and online research and looking at tonnes of recipe book.

In the end i changed the starch to a croquette and stuffed it with the lobster claw i had. I would be a waste if i just use the lobster tail.

No pics of the final product but its similar to the 2 picture above :) one day i shall redo the dish :)

and no joke, i did this. Listing out all the task, making my mise en place more organized and fast. I split up my dish into components then list down task required to do according to ingredients.

Then i did a time line like how i was taught in secondary school F&N class. Back in those days, Mrs Quek emphaise on the importance of a well planned timeline and to follow it so on the actual day of exam less stress as you feel more prepared.

Helping my buddy matthew to do gelatin work for his display dish. stay in school till after 1am and i am totally KO after that. Had to think of a way to keep the dish clean but can't cling wrap directly on it as the gelatin is not dried yet... I came up with this cling wrap tentage hahaha.... it was a fun night and we had so much laughter... hahaha...


baby bell pepper lollipop. So much things i learn along the way and also keeping the fundamentals. Serving bell pepper without skin is basic but removing it has many ways. or at least i know 4 methods that worked.


Competitor can't wear uniform that has company/school logo. i got myself a plain one :)

Barang Barang i'm bringing. Although the school has them, i feel more at ease using my own knowing i brought them along :)


Well i still keep this tag in my car to remind me the day my first culinary competition. I went in felt so prepared but still unexpected things do happen.

After my competition was over, i went to walk around and saw sean competing in "dress the cake" competition. He really focus well, totally no eye contact with audience at all for 1h!

Simple yet nice looking illusion of food floating in a plate.

OSIM Triathlon 2010

Participated this years event with much lesser training then desired due to other commitments like School, Exams, Practical exams, Attachments, FHA culinary challenge...

However, i still manage to squeeze in some training here and there to try and make this event a better one then last year :)

2009 Swimming Timing: 00:41:30
2010 Swimming Timing: 00:44:55

Slight deterioration due to the fact i really can't squeeze in time for pool sessions. However i still manage to do a couple of pool session to maintain the "feel". I must say this year's swimming condition was not very good either... Currents was pretty strong and at some point of time i felt swimming stationary and also some point of time i was pushed off course. Nevertheless, i followed my game plan which is sticking to the back of the pack, and take my own sweet time swimming :) No more elbows and kicks to the face this year hahaha :)

2009 Cycling Timing: 01:39:47

2010 Cycling Timing: 01:29:42

I guess this is a classic example of practice makes perfect :) Last year, cycling in a race for the first time, i had no idea where to go all the way, where to take it easy. This year, with more training on my bike and a solid game plan, i was able to shave off 10mins from the bike leg :) So happy about my timing for bike leg as i have targeted below 1:30 for the bike leg. Training do contributed so much to the timing. Due to the fact most of my training time is after work which is like 10.30pm, the only option for me is to cycle and run. Did quite a few brick training and at days i am really tired after working from 10am-10.30pm i only did cycling training.

2009 Running Timing: 01:20:05

2010 Running Timing: 01:17:45

Some improvements over here too. I'm sure that with more training time, i could have achieve better timing for the 10k run but i guess still not enough. This year, with the game plan of hydrating myself with 2L of fluid (consisting 3 sodium tablet, 1L 100plus, 1L water) and 3 packs of gel spread evenly on the bike leg of the race, i have no stitches and no cramp on the running leg. However due to the lack of fitness, i was not able to sustain the pace i would like to have and i had to do some walk and run on the second lap of the run.

2009 Overall Timing: 03:41:22

2010 Overall Timing: 03:32:21

Not bad timing for me but i was looking at just under 3:30. I shall have to buck up and work harder on the run leg next year to shave off some time.

EDIT: Received the Race Cert!

World Gourmet Summit & FHA

Vodka Watermelon with Ceviche of Scallop by my school :)


Every year, the World Gourmet Summit(WGS) attract pools of talent into our shores to present what the culinary world has to offer. Its opportunities like this i'll get to see things that are not so common with my kind of budget.

Today WGS held a award ceremony to recognize outstanding company or individuals in this industry.

***

WSQ Outstanding Culinary Apprentice

Matthew Kelvin Mok,
At-Sunrice GlobalChef Academy

It takes a lot of guts and perseverance for one to give up the comfortable life that he already had for a career in the culinary industry. Matthew Kelvin Mok, the winner of this year’s Workforce Skills Qualifications (WSQ) Outstanding Culinary Apprentice, did just that because, in his own words, “I truly love the energy of cooking, the excitement and the camaraderie that comes with it.” Already with a successful career and master’s degree to boot, Mok decided to become a chef because he believed in realising his dreams of being the best in what he loves most. He shared, “If your ship is on course to a destination that is not truly desired, circumstances may leave you stranded on that island. Living to regret is soul demolishing. Hence, I made the change in direction.” With the support from his loving wife and the occasional doubt from his caring parents (“Parents being parents will always want the best for their children which is why I don’t blame them for being awfully worried.”), he forged ahead with his decision, never once regretting his choice.

Experiences, be it good or bad, are aplenty when apprenticing in a commercial kitchen. For Mok, these are the experiences that constantly inspire him, reassuring him that he made the right move. His most memorable experiences thus far? “I have two in mind – the first was when I was assisting Chef Takashi Kimura of SAGE Restaurant and Wine Bar during the Miele Gala Dinner last year. He was giving a presentation of his dish, the botan ebi artichoke velouté and consommé jelly, to the media and it was sheer silence throughout the presentation. To think a chef can command such attention and coupled that with his creativity and passion truly inspired me.” He then went on to say, “The simple joy of seeing your guests appreciate your cooking and coming back for seconds truly reaffirms my resolution to become a chef. This was during my time at the Swiss Club when I was handling a live pasta station.”

To have a successful culinary career, an interest in cooking is a given. But what’s more important is the support system that one will get throughout his journey. When Mok first took up the WSQ-Diploma in Culinary Arts at At-Sunrice GlobalChef Academy (At-Sunrice), he knew he chose the right option, saying, “My education at At-Sunrice has equipped me with the essential foundation in culinary techniques, knowledge in herbs and spices, understanding ingredients and exposure to tools and equipments. It is an education that encompasses Eastern and Western culture, new and old world concepts that will make me more dynamic and relevant in this era.” And when asked what he thought of WSQ’s efforts in training, developing, assessing and recognising individuals for competencies companies are looking for, he said, “Personally, I advocate continuous learning through skills upgrading and knowledge enhancement. It is healthy to perpetually challenge and improve oneself for a more promising future. Self-sustainable is key to a stronger nation which is why I share WSQ’s vision.”

***
Source: http://www.wgsawards.com/aoe2010/recipient_Matthew.php

Close buddy in class and a big brother to me, i felt so happy for him when he was nominated and i knew he stands a very high chance to win. No doubt his hard work has not gone unnoticed. Shine on Bro :)

***

At-Sunrice GlobalChef Academy and Johnson & Wales University Culinary Scholarship

The Scholar will have the opportunity to attend a culinary course / apprenticeship at Johnson & Wales University. The course will cover essential topics such as product origins, various cooking and presentation techniques.

Assessment Process:

Phase 1	All applicants will be required to undertake a written assessment on culinary subjects on 9 January 2010. Five candidates with the highest scores will be selected to move on to Phase 2 and 3.
Phase 2	Candidates are required to prepare two dishes (one appetizer and one main course) in a simulated restaurant environment on 27 February 2010.
Phase 3	An interview session will be conducted by industry experts on 27 February 2010 to assess candidate’s suitability in terms of personality and ambassadorship.
The Scholar will receive:		Culinary course / apprenticeship at Johnson & Wales University, USA. Return air-tickets and accommodation

Finalists

• Delon Tuan Shunbao, Hilton Singapore
• Faeeqah Ibrahim, Al Forno East Coast
• Tan XueLing Crystal, The Villa Bali (Robert Great Batch)
• Terence Chuah Wei Wen
• William Chandra Tjong, Capella Singapore

***
Source: http://www.wgsawards.com/aoe2010/categories.php

In another category, 2 of my classmate got nominated, Crystal and Eqa. Though they didn't receive the award, i felt that its not becasue they are not up to standard. Instead, the standard is so high, everyone is just too good. I'm sure the judges had a hard time determining the winner. Oh well, this must have been a great experience for them and i wish them all the best :) Go girls!


After a long day, Matthew, Crystal and Me went to Chef Daniel's Kitchen for dinner. I reserved seats there for a special dinner for them to celebrate the happy day :)

Seared Salmon with charred leeks.

Roast beef wrap with fresh herbs

Chicken in mushroom espuma

First, we were treated with canapes and some white wine. i must say the canape was not bad :) Taste was light and refreshing and i must commend that the salmon is done to medium :) nice juicy and tender yet well seared on the outside!


Menu of the day

Starter

I was not impressed with this dish at all. It lack some of the basics which i think is very important in a starter. First lets talk about temperature. Basic rule "Hot food serve hot, cold food serve cold" This is a cold appertizer but the plate was not chilled and the salmon(Raw) was at room temperature. Second basic rule "Starter should be light and help bring out the main course" This King crab terrine was totally opposite. First mouth, its is freaking strong. I'll probably love it individually but for a starter, this is way way way too strong and over powering. the only thing i like on this plate is the watermelon sorbet. Its amazing how nice is it to calm the palate...

Taste rating: 5.5/10


Main

I must say its is very hard for me to comment on lamb dish because i'm not a fan of lamb. I dislike the smell of the lamb but this is plate here makes it so easy. The lamb saddle goes really well with the kumquat tamarind sauce, the braised lamb neck is really gorgeous... Never in my life i have tasted something this good. The puffed barley on top really brings out the contrast in texture and overall its moist and flavourful. However i do have some complains over here... the vegetables was blanch in heavily salted water, too salty. its pretty turn off to have such a good dish spoil by some salty veggy. But no doubt the other components was pretty well done, good job.

Taste rating: 8.5/10

Dessert

This plate is really hard to take photo because i dunno which angle to take it will look nice... Anyway taste wise this is really the best dish out of all 3 course. The almond biscuit was really a hidden gem with the chocolate sauce inside. It look normal but taste so nice. The other 2 components was simple clean flavours but just taste so good. Especially the nougat, i love the texture of it, soft yet with some crunchy elements in it providing a good contrast. Overall the dish is sweet but not too sweet. Refreshing finish for a heavy main.

Taste rating: 9/10

Had a great night chatting and dining with 2 of the most talented person in school who happen to be my classmate and close friends :) Dining with people who are foodie and people who are in this industry is really different. Today we really breakdown the dish discuss it so in depth. I love this kind of discussion which makes me learn more about a dish from another professional point of view.

Cheers :)

Al Fungi Fusilli with Spicy Italian Sausage in white wine cream sauce

Just another pasta for carbo loading meal... with 3 more days to go, i need to store as much energy as possible for that race day energy bank :)

Ingredients:

Olive Oil
White Onion
Chilli Padi
Mixed Mushroom
Spicy sausage
White wine
Cream
Sea salt
Lemon juice
Fusilli
Truffle oil

Method:

1) Sweat the onions and add in chilli padi, quick saute, add in mushrooms and sausage.
2) Once the mushroom is soften, add in white wine to deglaze the pan and add in cream.
3) Cook till the cream is thick, add in salt and lemon juice to season.
4) Toss in the pasta and give it a good toss in the pan till its well coated with the sauce
5) Remove from heat and splash some truffle oil over it.
6) Serve hot =)

Note:
*Chilli padi and lemon juice is optional but i tend to get sick of cream sauce cause its heavy. The spicy chilli padi and tangy lemon juice will help counter that feeling.

**Since this is a mushroom pasta, how can i miss out truffle oil? Just a splash give it shine and the aroma is amazing :)

***I dunno if its a personal preference or what but i hate to see "soup" in pasta. Pasta should be well coated with sauce not soup. I don't like to see a puddle of sauce left over in the plate after finish eating!

U.d.d.e.r.s Ice Cream

Simple and unpretentious place serving good and decent ice creams :) My favourite place for ice cream fix :)

Lychee Martini Ice Cream

When my favourite fruit + My love for liquor mixed, it means this is one of my favourite. I would not say it taste close to the real thing but surely, i can taste the lychee distinctly :) The liquor for the ice cream seems to be reduced a little compared to my previous visit. Somehow, the ice cream melts kinda fast but i think they tried their best by freezing the bowl and spoon too :) This is the kind of effort that differentiate those who care about food quality or just another businessman in the food business...

Taste rating: 7/10


Hazelnut Ice Cream with waffle

Imagine spreading nutella on a piece of waffle and add extra ground hazelnut... this is what u get! Intense nutty flavour with just a little hint of that bittersweet chocolate! I like it :) Goes really well with the waffle :) I love the hazelnut ice cream not only for its intense nutty flavour but also for the fact that its not too sweet :) But the waffle was just normal waffle fluffier then usual... nothing unique or special about it... I would have give it at least a 8.5-9 rating if the waffle is done crispier and without the raw flour taste. Oh well...

Taste rating: 8/10

Service: Friendly

Value: <$10

Address:17 Lorong Kilat, #01-08 Kilat Court, Singapore 598139
Telephone: 6466 1055
Website: http://www.udders.com.sg/home
Milking hours:
Sunday to Thursday: 12 noon to 11pm
Friday, Saturday and eve of PH: 12 noon to 12 midnight

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