A rare treat for myself...

I went into the supermarket for a walk about and i was hooked onto the steak. Not the best looking one i saw (the ones my workplace serve is really unbelievable when i see the marbling of fats) but it just made me want to cook it.

So im trying to see how long will i take to prepare a meal from the raw ingredient.

T - 0min: Reducing chicken stock to make chicken jus, pan roasting the bacon.

T - 2min: bacon is almost done.

T - 3min: preparing a sauce pan with thyme and garlic.

T - 3.5 min: deglaze the bacon pan with brandy and red wine. Every thing into the saucepan with thyme and garlic, combine with the chicken jus. leave it on the heat to reduce further...

Meanwhile heat up a pan.

T - 4.5min: Sear the mean 2 min on one side then flip over to another side and straight into the 200 DegC preheated oven for 2min (medium rare). Take note that the meat should be at room temperature.

T - 7min: pan roast sliced button with thyme, garlic and butter. season with salt and pepper.

T - 7.5min: while roasting mushroom, make a simple dressing for salad. 1 tsp aged balsamic vinegar and 1 tbsp grapeseed oil plus a dash of tabasco. season with salt.

Also not forgetting to flip the pan of mushroom once in a while.

T - 9: Remove the streak from the oven, add a table spoon of red wine vinegar into the pan, baste it with the burnt butter and red wine vinegar from the pan.

T - 10min: let it rest on the rack.

T - 10.5min: strain the sauce and monte some cold butter nuggets into the sauce.

T - 12 min: Remove the thyme and garlic from the pan of roasted mushroom then plate it.

T - 13min: Toss the salad with the dressing. and plate it.

T - 14 min: Put everything onto the plate and drizzle some sauce on the side of the meat.

T - 15 min: Dig in :)

200 Day grain fed grilled Angus beef ribeye with Beurre Noir and Bacon Jus, Roasted white button mushroom, Mesclun with Aged balsamico dressing.

So this is what i call fast food :) This meal would probably take me 35-40min to prepare 3 mth ago or 50-60min 1 year ago. This is the type of multi tasking i learn from my workplace :)

Tow Kwar Pop!

Literally the title is the sign board of one of the best Rojak Stall in Singapore (i came across).

Colourful and eye catching sign board, clean and neat looking stall front, nothing will go wrong with this stall.

The rojak set ($4/$5) is really the only thing that i consider a "DIE DIE MUST TRY" item in Tiong Barhu Food Center.

Visual wise, vibrant looking with height and look very appetizing. The Rojak consist of your common Fried dough fritter, pineapple, cucumber, beansprout and turnip with other not so common ingredient like apple, green payaya and most importantly...

The tao pok sandwich! Absolutely delicious with great texture and refreshing cucumber and beansprout wrapped within.

With all the ingredients mention, still could not make you a good plate of rojak. The heart and soul of the rojak is its sauce. A dark sweet sauce with a little hint of sour (probably tamarind juice) and seductive shrimp paste which is not overpowering but distinctly obvious. The combination provides the of taste of umami.

A dish that will have an everlasting impression...

Address:

Blk 30 Seng Poh Road,

#02-06 Tiong Bahru Hawker Centre

Opening Hours

Mon–Sun: 11.30am – 10.00pm

Leon Kee Pork Rib Soup

After an unproductive gym session, i need some Comfort food to make me feel good...

A braised pork large intestine starter. Nothing special, slightly over braised, in other words loses texture. But flavor wise not bad.

Braise pork trotter with Shiitake mushroom. Looking at the portion, you probably won't guess its only $4! Nicely flavoured braising liquid. The pork is tender but not overcooked till very soft. It retains some texture and the pork meaty flavour. Mushrooms were well braised and completely absorbed the braising liquid. Nice...

Looking at this makes me hungry again...

Now comes the star item on the menu, Dang Gui Bah Kut Teh (当归肉骨茶). This is not the common peppery bah kut the you will find almost island wide. The soup here is with some herb, pepper and dark soya sauce. Nice and robust broth, not a single element is overpowering. Meaning you can't really taste either one of the ingredient distinctly but the elements combines to be a very delicious broth.

Address:

Blk 20 Bukit Merah Lane 1,

#01-18 Alexandra Village Food Centre

Note: Not easy to find parking, avoid peak hours.

Burger Bench & Bar

I am not shy to say i still eat fast food but i'm very selective about my fast food. I'm pretty regular here and finally feel that i must write something about BBB.

I frequently have the saute mushroom burger with beer. Actually if you are having the beef burgers, the topping doesn't really matter.

The real star of the show is the beef patty.

Today i had the caramelized onion cheese burger with extra patty. Maybe its because i frequently make caramelized onion, i feel that the onion are not properly done, not caramelized enough.

However the juicy beef patty never fails to satisfy me. Nicely seared on the outside and not overcooked. Although this burger alone can cost probably 4 or 5 double cheese burger from MCD but the shitty double cheese burger MCD serve can never be compared with this. You actually pay for real minced beef not the high percentage of binder in MCD patty.

Love to sit at the angle that can see the kitchen. Don't know why i love to see other kitchen ever since i started working in one...

Address: #01-02, Cathay Cineleisure

Opening Hours

Sun–Thu: 12pm – 11pm
Fri–Sat: 12pm – 2am

328 Katong Laksa

Well I love laksa. I treat Penang Laksa and Noyna Laksa as different dish. However i do love both types of laksa.

Flavorful with depth, little spicy kick and satisfying comfort to the soul. This is what noyna laksa is all about. Off all noyna laksa, i think Katong Style of laska is the best way to enjoy laksa.

Rich coconut and robust gravy with fresh prawns and cockles, short strain of thick rice noodles with some fish cake, a sprinkle of minced laksa leave all on one spoon. This spoon into the mouth will bring you to a place call heaven.

Chilli Sauce is optional but i love to add some to bring up the kick!

I will never stop loving this dish!

The Large bowl ($5.50) will satisfy big eater like me.

Address: 51 East Coast Road (Park at Ceylon Road)

Tel: +65 9732 8163

Opening Hours Daily: 8am – 10pm

Yushen @ Fukuichi Japanese Dining

I wanted to try out something different from the usual Yusheng we normally had in chinese restaurant. Browsed the web a little and found this place.

Salmon for Yusheng. Superb Plating, looks very elegant...

Well, the difference between the japanese yusheng and chinese yusheng is probably the type of condiments available. However the condiments differs from restaurant to restaurant so this might be the most unique one i come across.

Other then the regular carrot, radish, pok cui and some pickles, you will find nuts, shiitake mushroom, lettuce and japanese pickles. As for the sauce, the seasoning is pretty heavy. Quite sweet and pretty distinct on the salt or shoyu.

The only dish worth mention was the unagi from my bento set. Apparently it was grilled with some bambo leaves that gives it a unique aroma and slightly pleasant bambo smokey taste. Unexpectedly, I love it!

We also shared a spider maki which is pretty good in taste and they are generous with ebiko. However the sushi chef lack skill to make it firm. The maki was very loosely made and challenging it eat.

Overall the food in the restaurant is just above average. Slightly pricy, not worth the frequent visit. However the presentation of the food is superb and food photographers will love this place so much.

Mixed Feeling...

TripleOne Somerset Road
#02-11/12
Singapore 238164
Tel: 6271 5586

Opening Hours Daily:

11.30am–2.30pm,

5.30pm–10.30pm

Tonkichi (Ngee Ann City)

I am a fan of pork, i love them in any form other than raw :) If prepared correctly, they have nice meaty flavour and excellent texture.

In Singapore, there are many specialization shops. Like Burgers, Ramens, Pizzas... For my Pork Katsu carvings, only one place in Singapore can satisfy it....

Welcome to Tonkichi. Very simple menu, not much of a selection. I remember the first time i tried it was in Taipei (Conveniently named Tonkatus) when i was traveling with my sister. It left a deep impression not only because of the food, the way we make our own sesame sauce was pretty fun. It was an aromatic therapy for diners before meal.

The tools to make your own Simple sauce.

First you grind some roasted sesame seeds. How fine is up to you but i love to keep going because the aroma of the sesame is so fragrant due to the release of its oleoresin.

After you are done with the sesame, take a break, sip some tea :)

Add in the sauce on the table and give it a good mix. It is slightly sweet with some savory and acidic note, most importantly taste really good with the pork.

A Tonkichi set for 3 pax. Rice, Veg and soup should be free flow...

What I love about the pork katsu here is the way they prepare it till it is crunchy on the outside and juicy on the inside. However the one I had in Taipei was much better probably due to the fact the pork variety is different. Some how the pork in Taiwan taste better!

This is the closest you can get to a good pork katsu. Any better you have to order the Korobuta pork katsu. I'm sure it will taste better, with a premium of course ;)

Address:

391 Orchard Road #04-24

Ngee Ann City

Singapore

Opening Hours

Mon–Sun: 1030am–10pm

Tel: +65 6735 7522

Penang Kitchen

Previously when i wrote about i was disappointed with Malacca's Jonker Street's Assam Laksa i was taking my point of refrence from this assam Laksa in singapore.

First up Penang Ice Coffee, not my kind of coffee. A little too bitter with no acidity and depth, some how i find it a little more like burnt coffee.

Penang Assam Laksa! One of my favourite here. Savory and sourness well balanced with fish cooked into the gravy but not fishy at all. Maybe not the best as compared to the real deal in Penang, but this is certainly the best i can find in Singapore. The only setback? Too small bowl!

Lor Bah! When presented you will think its just ordinary Ngor Hiong but once you bite into one, you will realize its juicy and flavourful! It is some piece of pork that is well marinated, not your usual minced pork. No regrets :)

I love to end the meal with some sweets. Pulut Hitam, A little watery, not too sweet, so-so only.

Apparently the Char Kwey teow and rojak is pretty popular here. Be sure to try it out. Oh, the pricing wise, its a little pricy... Its probably the same number u see in Malaysia but in different currency...

As for service wise, its the same for everywhere... When place gets busy, don't expect too much out of them...

Address:

5 Coronation Road

#01-05 Coronation Arcade

Tel: +65 6466 6193

Opening Hours

Daily: 11am–3pm, 4pm–9pm
(Closed on Wed)

Le Chasseur

Having heard so much about this place from various people, i starting to wonder what is it all about... I have been here 3 or 4 years ago and it didn't leave much impression.

Still i decided to check this out to see what is so special about this place.

Firstly, the menu was pasted all over the wall with picture. I must say its quite a view. Simple yet delicious looking food is really the key to their success i think.

They trying to go traditional but what is with the shop name? Le "Char Siu" Hahaa...

After a really long and painful (aroma of the food from other table is killing us...) wait, The first dish arrived. It was a simple peppery soup with pork ribs and stomach. Soup was simple and delicious but i feel the pork ribs could be more tender. I like the way they make the pig stomach so clean and it was cook simply, perfectly.

Pork trotter with ginger and vinegar. Acquired taste but i love it. Pork was tender, nicely cooked with a sweet and lightly sour dark vinegar sauce. However i was disappointed to see some hair on the skin, not removed cleanly...

Prawn paste chicken. It was the perfect snack for beer! Boneless chicken leg cut into bite size, marinade with prawn paste, deep fried and serve with a power packed chili sauce. I have no complains for this dish!

Stir fry kai lan. A little disappointing as it is pretty dry and almost tasteless. It could probably get the healthier choice endorsement hahahaa... But the price is cheap, at $4.80, u can't find it elsewhere...

Next up is the Finale... the much raved about Claypot rice. Actually pretty much a disappointment. Probably because i have tasted the commonwealth avenue claypot rice when i was young, nothing could beat that. But the owner of that claypot rice is MIA now...

Anyway...

The service staff will first help you with mashing up the salted fish then drizzle a little dark soy over it then let us help ourselves. But $16+ for the large one is really expensive considering the pricing of their other dish. Anyway I'm not saying its not good. In fact, its pretty decent with wok hei, well separated basmati(long grain) rice and balanced flavours. I think it could do better with some lard infused in the rice and more salted fish for a more intense flavour. Good but overrated.

As for dessert, i chose to have a recommended dish which is the black fungus dessert. Nicely done, not too sweet. However if it was served with crushed ice instead of ice cubes, it would be much better in terms of mouth feel and connivence of eating.

I will be sure to go back to try more delicious looking dish like the fried pork knuckle and traditional soup.

Address:
31, New Bridge Road
Singapore 059393

Opening hours: 11am to 11pm daily

Tel: 63377677

Wee Nam Kee 威南记海南鸡饭餐室

If you ask me what if my favourite local food, I don't have to think to give you the answer. Its Chicken Rice! Nice and delicious rice which is so flavourful with tender steamed chicken (More like poached) or fragrant roast chicken (more like deep fried).

When ever i'm overseas, this is the first dish i'll miss and for sure after i come back to singapore, this is one of the priority dish to have.

My favourite stall is still Tian Tian Chicken Rice at Maxwell food center. However Wee Nam Kee which is near my place also serves up a good chicken rice without the queue.

This place is located near mediacorp so don't be surprise to see local celebrities. Other then chicken rice, they serve up some pretty decent Cez Char which is a good complementary if you want to have a wholesome dinner instead of just chicken rice.

Somehow i love the barley drink here. Love the thick consistency which has a strong flavour of pandan and barley.

As for the chicken, i always prefer the steamed chicken because that i think bring out the best of the chicken. Occasionally i love to order Yuan Yang, meaning both steam and roast chicken to pamper myself :) The sauce they have by the side is pretty standard; Chili Sauce, Dark Sauce and Ginger sauce. I love to mix all the sauce together to create my concoction.

Don't you just love the looks of it?

Address:

275 Thomson Road

#01-05 Novena Ville, Singapore

Opening Hours:

10.30am-2am

Cumi Bali

I was here the first time brought by my sister. I don't know how she manage to find this place because you will easily just pass by this place without a second look.

Firstly i go in, the decor is somewhat confused... A bit of a hawker feel a little restaurant and a little kumpong style.

However the decors aside, the food is pretty good.

(Signature) Cumi Bali, Grilled sotong with black sweet sauce. What i love about this is that the chef cook it till its just nice done. I ordered this dish twice on separate occasion. Once was a pretty big one during a no so busy time and a medium small one on a busy day. Both turns out perfect doneness. If you hate your sotong to be rubbery, you won't be disappointed here. The sauce is simple and i think simplicity brings out the best in this dish.

(Signature) Otah Fish. This is pretty new to me, spreading otah paste (without mince fish) on top of a fish, steamed. End result is a very soft and juicy fish with very aromatic smell and flavour full of refreshing herbs spices (kaffia lime leaf is prominent here). Not spicy, easily the best dish in this restaurant. However be prepared to wait as this takes some time to steam. And also check the price with the boss too. Different size different price, don't assume!

Largest satay in Singapore? Chicken Satay. Big chunk of chicken leg meat grilled with black sweet sauce then sprinkle with some fried shallot. The flavour reminds me of the ayam panggang i used to love in Plaza Singapura food court. I'm not sure how "grilled" is this as the satay stick looks pretty clean. More like finish in oven type of satay. But still not bad, worth a try.

With 3 protein im introducing here, plus a veggy or 2 (the eggplant looks good), it will be a really great meal. Lime juice is $2.50 a cup, try to go easy on the sambal chili. Hahaha...

Reservation recommended as place is not very big. If there are people hosting large group gathering, most likely you won't have seat easily.

Address:

66 Tanjong Pagar Road

If can't find parking along the road park at Duxton Hill big carpark.

Parking is $2/h weekday before 5pm. Must put coupon if not will become an expensive meal

Tel: 6220 6619

You might wanna end your meal with a nice japanese dessert.

http://triathlonchef.blogspot.com/2010/09/flor-patisserie-by-chef-yamashita.html