Upside Down Coffee Alternatives at 115 Amoy Street functions more like a takeaway kiosk, though there are 3 small round tables – 2 on the outside, 1 in the building’s lobby.

The coffee place is found sandwiched in between Bochinche and Birds Of A Feather, which all share the SAME address of 115 Amoy Street.

Talking about that, in a very short time span I was seated there, the barista received 4 enquiries from confused people holding handphones, of which 3 were, ”Where is Burger Joint”, the last looking for directions to Birds Of A Feather.

I felt bad for them suddenly.

The ‘hidden’ Burger Joint Singapore is also located on 115 Amoy Street, but the entrance is on the back of the shophouse building.

Upside Down Coffee Alternatives serves up Espresso ($4.00), Long Black ($5.00), White ($4.50, $5.00, $5.50), Mocha ($6.00), Batch Brew ($4.00 till 2pm) and bottled Cold Brews ($5.50, $6.00).

Two observations. I haven’t done thorough price comparison in this area yet, but could the coffee be priced a tad high considering it was mainly a takeaway kiosk? In particular the Batch Brew.

The printed menu was not that clear on first glance, and there were several brewed bottled drinks in the fridge which were not indicated, such as the Thai Iced Milk Tea. So customers in a hurry would not likely see those.

A possible reason for the higher price is that they use, and are the distributors of “Third Wave Water”, which are capsules added to water to achieve optimum amount of calcium, magnesium and sodium for coffee brewing.

Both visits, I was recommended the Cold Drip & Tonic ($7.00) and Ultra Violet ($6.50) – lychee infused hibiscus tea, lime topped with 3 lychees.

I initially thought Ultra Violet would be another (trending) peaberry tea drink, but it wasn’t.

This purple drink didn’t do much to me, except that it was quite refreshing. Perhaps they could have upped the portion (few sips and it was gone), and increase the lychee-element in the tea itself.

Drinks made with cold brew coffee and tonic water were making their appearances in countries such as the United States and Australia 2 years back, but you only see traces here and there in Singapore only recently.

I liked it – a cooling, sparkling summertime drink with citrus flavours and caffeine.

Coffee is roasted in-house in small batches to ensure freshness. Some of their coffees are bought directly from farms, and there is always a changing variety.

Upside Down Coffee Alternatives
115 Amoy Street (Lobby Space) Singapore 069935
Opening Hours: 8:00am – 4:30pm (Mon – Fri), 9:00am – 3:00pm (Sat), Closed Sun

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* Follow @DanielFoodDiary on Facebook and Instagram for more food news, food videos and travel highlights. Daniel’s Food Diary paid for food reviewed unless otherwise stated.

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Crawford Lane may be a forgotten place for food, but there are still certain gems there such as Hill Street Tai Hwa Pork Noodles and Tolido’s Espresso Nook (Crawford Lane).

Located right next to Tolido is a totally under-the-radar Penang eatery Gu Cheng. Not quite the most expected place to find some Penang Laksa.

An olden Chinese inn signboard writing “古城” which means “ancient city” hung on the entrance, with coffee shop style tables and chairs. However, upon entering the premise, I thought there was a strange cooked food smell that won’t go away.

Gu Cheng is said to specialise in Penang cuisine such as Penang Laksa ($6.90), Penang Hokkien Mee ($6.90), Signature Carrot Cake ($6.90); two mains of Shrimp Fried Rice ($4.90) and Beef Stew ($7.90).

There are also some side dishes offered such as Lor Bak ($3.50), Signature Crispy Tofu ($4.90), Otah ($3.50), and Fried Chicken with Salted Egg Yolk ($7.90).

After being disappointed with some Penang eateries here, I must say the Penang Laksa ($6.90) was not too bad at all.
There was that familiar taste tangy-meets-spiciness in the rich broth cooked with sardines and kembong (chub mackerel).

Noodles are said to be imported from Malaysia, and the hae gor (prawn paste) completed the bowl.

Perhaps I wished that the bowl could have been hotter. It was warm, but not hawker-style piping hot.

The Penang Hokkien Mee ($6.90) was also worth a try, with slurp-worthy flavourful shrimp broth at a pocket-friendly price (at least by Singapore standards).

The two sides that I ordered – the Penang style Otah and Lor Bak were decent, though not spectacular as compared to the other two noodle dishes.

Perhaps the Otah could have been more firm and less mushy; and fried meat roll more substantial in its fillings.

While I won’t purposely make a detour to come here for Penang food, I reckon Gu Cheng is worth a try if you are in the vicinity and have cravings for that tangy-spicy bowl of laksa.

Gu Cheng
462 Crawford Lane #01-61 Singapore 190461
Tel: +65 9787 4888
Opening Hours: 11:00am – 8:30pm (Mon – Sat), Closed Sun

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* Follow @DanielFoodDiary on Facebook and Instagram for more food news, food videos and travel highlights. Daniel’s Food Diary paid for food reviewed unless otherwise stated.

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SingPost Centre Mall has recently opened, with anchor tenants NTUC FairPrice, Golden Village, and Kopitiam.

All right. Singaporeans are getting excited visiting Paya Lebar again? Especially for GV with laser-sharp images?

Located next to Paya Lebar MRT interchange station, the SingPost Centre houses the new General Post Office, which combines counter service with technology-enabled innovations such as POPStations and eSAM machines.

I will focus on the food aspects. Emm… many predictable (boring names).

The one café that stands out is Gong Cha, which is said to re-open in Singapore with this flagship outlet during December 2017. Welcome back.

There are two other bubble tea shops in the centre – HEETEA and Blackball Express. Competitor LiHo is NOT here, but at nearby Paya Lebar Square.

Actor aka tawkay Ben Yeo has been successful in the F&B aspect (saying this because not ALL MediaCorp celebrities make it big in the food business).

He has launched Hawkerman which gathers together Tenderfresh popular for its chicken dishes, Warong Kim’s Hokkien mee, and Ah Boy Popiah from Good Chance Popiah.

On Level 2 is a new-to-market concept Platform M by MOF, a themed foodhall reminiscent of the old Tanjong Pagar railway station with decorative period elements.

There are 9 restaurants with 1 fruit juice place within this space, including 5 new brands of Duck Master, So Lucky, Economi of Scale, Yaki Ramen, Kazu Kazu and the Fruit Juice kisok, along with familiar names of Ju Hao Xiao Long Bao, Tensho and Kaisen Tei.

Here are the restaurants, cafes and kiosks you can expect at SingPost Centre:

Vegetarian bento from Grove

Level 1
01-114 Aji-ichi
01-115 Astons Specialties
01-131 BBQ Express
01-126 Fun Toast
01-141A/B Gong Cha (opening Dec)
01-151 Grove (opening soon)
01-129/10 Kopi & Tarts
01-149 Long John Silver’s
01-136 Nuodle
01-147 Old Chang Kee
01-139/140 Seoul Yummy
01-144/145 The Coffee Bean & Tea Leaf
01-137/148 UPOT
01-148 Wing Zone
01-150 Yoshinoya

Basement 1
B1-156/159 Encik Tan
B1-128/129 Hawkerman
B1-151/152 I Love YOO
B1-157 Kaffe & Toast / Thai Noodle Bar
B1-165/166 Maki-San
B1-130/131 Mr Teh Tarik Express
B1-127 Subway (opening soon)
B1-158 Swee Heng’s Classic 1989
B1-125 Wee Nam Kee Chicken Rice
B1-162/163 Yu Kee Specialties

Level 2
02-138 to 142 Platform M
02-136/137 Swensen’s

Level 3
03-105 Carl’s Jr
03-102 to 104 Kopitiam
03-105 Pu Tien (opening soon)

Other Food Kiosks
B1-161 Beard Papa’s
B1-160 Blackball Express
B1-147 HEETEA
B1-153/154 Mugiya
B1-148 PAPPA ROTI
B1-164 Prima Deli
B1-149 Polar Puffs & Cakes
B1-150 SF Fruits
01-134/135 Chateraise
01-104 Choc Spot

SingPost Centre
10 Eunos Road 8 Singapore 408600 (Paya Lebar MRT)
Tel: +65 6909 1644
Opening Hours: 10am – 10pm

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* Follow @DanielFoodDiary on Facebook and Instagram for more food news, food videos and travel highlights.

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[Seoul] Both the Michelin Guide (Seoul) and World’s 50 Best Restaurants provided me some point of reference which led me to Mingles.

Ranked Number 89 in the world, with 1 Michelin star, Mingles located at Gangnam’s Cheongdam-dong district is known for its modern, inventive Asian cuisine.

It is also positioned Number 15 in Asia’s 50 Best Restaurants 2017 – the highest listed restaurant from South Korea.

The name “Mingles” suggest that it is ‘mingling’ with European, Japanese styles of cooking in Korean cuisine.

Its tagline goes, “Mingling contrasting elements into harmony”.

While the restaurant is at its core inspired by traditional Korean cuisine, it is constantly exploring different techniques and styles in the ever changing contemporary menu.

According to World’s 50 Best Restaurants, Chef Mingoo Kang is trained under Martin Berasategui in San Sebastian, and has previous stints at Nobu in Miami which influenced his style of cooking.

He was the youngest Executive Chef de Cuisine in the Nobu chain during 2011.

The restaurant’s menu also changes constantly every few weeks, with the seasonality of the produce available. Hence, dining here is always a unique experience.

Upon entering the restaurant, I realised that the ambience was also more relaxed than a typical fine dining establishment – upbeat, warm and young without that stifling vibes.

The restaurant offers set menus for lunch and dinner with lunch menus going for 58,000 Won (SGD$69, USD$50.60) or 85,000 Won (SGD$101.40, USD$74.20) with 10% tax included, and dinner menus going for 138,000 Won (SGD$164.60, USD$120.50).

Lunch is considered reasonable in price, when compared to other Michelin starred restaurants in other parts of the world.

I had a 7-course menu (85,0000 Won) which included an Amuse Bouche, Beef Tartare, Root or Lobster, Jeju Island (Shrimp from Jeju Island), Conger Eel, a Main (Lamb, Bansang, Duck, or Korean Be), Dessert (Sweet Potato, Jang Trio, or Doraji) and Tea, Fritz & Sweet.

The Amuse Bouche was already impressionable – Mingle’s signature Egg Custard with Sancho Pepper.

Some other fine dining restaurants (Jean Georges, L’Arpège) also boosts of famous egg dishes, and Mingles’ version well deserves its recognition.

A simple looking egg shell, but with surprise after surprise hidden within.

First, you get hints of chorizo and Sancho pepper at the top, followed by silky soft boiled egg yolk surrounded by egg white foam, and cauliflower bits at the bottom.

The blend of textures and flavours were exciting enough to behold.

The Conger Eel was deliciously light-fluffy-crispy on the outside, yet tender on the inside. I was recommended to eat it together with both the local green herb and rice vinegar sauce, which would give you both sweet and earthy flavours.

I was glad to have ordered the Bansang, which had a Korean traditional table presentation of seasonal Banchan (side dishes).

Almost every dish, from the root vegetables, Korean crackers with squid, cucumber kimchi, pickles and sweet potatoes, were intricately prepared with subtle flavours –compared to the usual rich, robust Korean banchan I was used to.

It allowed me to experience Korean cuisine from a different perspective.

The current menu is the summer menu and some items available include the Beef Tartare, Mingles style Seasonal Fish, Summer Veg & Prawn, and Charred Lamb with Sides.

Throughout the meal, you would get little surprises such as a palate cleansers and drinks, which were well-put together.

Compared to the other Michelin-starred restaurants I been to (Gaon, La Yeon, Kwon Sook Soo,
Jungsik), Mingles comes across as more inventive (probably on par with Jungsik, though Jungsik has prettier presentations) yet subtle in taste.

I wonder if diners may come expecting more ‘Korean-ness’, more oomph?

Reservations are required some time in advance to secure a good date as the restaurant is popular both amongst locals and tourists.

You can reserve online. However, do note that foreigners and parties larger than 4 would require to pay a USD$100 deposit via PayPal to secure that reservation.

Mingles
757 Seolleung-ro, Nonhyeon 2(i)-dong, Gangnam-gu, 서울특별시 South Korea (a short walk from Gangnam gu office station)
Tel: +82 2 515 7306
Opening Hours: Lunch 12pm – 3pm (Mon – Sat)
Dinner 6pm – 10.30pm (Mon – Fri), 6pm – 10pm Sat (Closed Sun)
http://www.restaurant-mingles.com
Google Maps – Mingles

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Click HERE for other SEOUL Food Entries

* Follow @DanielFoodDiary on Facebook and Instagram for more food news, food videos and travel highlights. Daniel’s Food Diary paid for food reviewed unless otherwise stated.

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There are a number of new gelato cafes opening up in Singapore in recent months that got me noticing, from Creamier (Tiong Bahru), aROMA gelato experience (Arab Street), Just Because Creamery (Jalan Legundi), Gelato Works (Alexandra Central), Sticks N’ Stones Creamery (Chua Chua Kang Ave 1), Hey Sugar (Chua Chu Kang Ave 1).

I am sure there are more hidden ones.

When every shop starts selling “handcrafted gelato and waffles” of similar flavours, then it can be hard to stand out from the competition. #justsaying

Baby Moo Creamery at Toa Payoh Lorong 6 (new shops away from Soi 47) took over the space left by The Little Prince Creamery (such beautiful space, a waste really) – which also sold gelato and coffee.

Just wondering, if the former shop with stronger personality didn’t work out in the end, then what would be the differentiating factor for this current place?

Over at Baby Moo Creamery, Ice Cream cost $3.50 per scoop, $6.00 for double, and $1.00 extra for premium flavours. Interesting flavours offered were Belgium Dark Chocolate, Sicilian Pistachio, Raspberry Mascarpone, Lychee Cream, Speculoo and Mao Shan Wang Durian Gelato made with real durian pulp.

Waffle offered included buttermilk, charcoal, chocolate and red velvet (all $6 each).

I had the Thai Milk Tea and Pandan-flavoured scoops. The gelato was moderately creamy and you would get nuances of both the Thai Milk Tea and Pandan.

However, compared to the more-known brands which are more velvety smooth, the mouthfeel lacked that extra oomph factor.

Baby Moo Creamery disclosed that it was looking at introducing Ice Cream Cake and Milkshakes. What it needs is probably more awareness, and products or flavours varied from the others.

Baby Moo Creamery
47 Toa Payoh Lorong 6 #01-134 Singapore 310047
Opening Hours: 1:00pm – 10pm (Sun, Mon, Wed, Thurs), 1pm – 11pm (Fri, Sat), Closed Tues. Last order 30mins before closing time

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* Follow @DanielFoodDiary on Facebook and Instagram for more food news, food videos and travel highlights. Daniel’s Food Diary paid for food reviewed unless otherwise stated.

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The famed Ramen Nagi will be opening its 1st outlet in Singapore at Suntec City Tower 2 on 12th October (Thurs).

For a small country like Singapore, we are relatively populated with ramen eateries of all kinds. There are still sooooo many new ramen shops opening up in recent times, but few boost the same level of anticipation as Ramen Nagi.

A bit on its beginnings: Founder-Chef Ikuta Satoshi started his art of ramen making in a hole-in-the-wall ramen house in Fukuoka, Japan.

He made a name for serving a different type of ramen every day of the year (yes, all 365 days), and subsequently won the Tokyo Ramen of the Year Championship.

Finding favour among ramen fans, the ramen chain has since expanded throughout the region with 22 outlets in its native Japan, and 28 overseas branches in Taiwan, Hong Kong, Indonesia, the Philippines and now Singapore.

One thing to note is that Ramen Nagi frequently opens to long lines in the various cities, and its Shinjuku Golden Gai Flagship Shop still continues to enjoy queues.

I initially thought I would get lost finding the restaurant at Suntec City, but it was right out there next to the taxi stand at Tower 2, near the roundabout.

Diners can customise their ramen on the “Omotenashi sheet” such as the richness of soup, spiciness level, firmness of noodles, heaviness of sauce, amount of garlic, and choice of pork shoulder char shu or belly.

For a first timer, the recommendation is to pick “normal” for the various options.

To get you familiar with Ramen Nagi’s offerings, these are 4 signature Ramen King bowls.

Original BUTAO King ($13.90)
For the most fundamental taste of the award-winning tonkotsu pork broth, I will recommend the Original BUTAO King. (“Buta” means pork, and “O” means king.)

This was one tonkotsu broth that I genuinely liked, appearing creamy collagen-filled, with texture that was velvety smooth.

The soup itself was lush and bursting with savoury umami, rich yet not overly jelak. So much so that I finished almost till the last drop.

The local store did not adjust the saltiness level and would be the same as in Japan (at least in the first month of operations). I can imagine some local customers may find the broth slightly salty, but I personally am accustomed to Japanese ramen and found the level acceptable.

As for the noodles, they are made locally in a central kitchen and belong to the long, straight and eggy type.

I found it very close to another famous ramen brand (staring with “I”) – the Hakata type I enjoy. This is especially so when there was a customisable portion of homemade spicy fire sauce added on the noodles.

My only main feedback would be that amount of noodles could be reduced 10-20%, in proportion to the soup.

Black King ($15.90)
This was my second favourite bowl, with fragrant blackened garlic and squid in a silky broth.

Compared to the earlier in which the soup base had a cleaner taste, this was the opposite, especially when you mix the black ball completely in.

You get an irresistibly complex mix of fragrant squid ink, black sesame, silky tonkotsu broth, some minced meaty pork and certain kicks of Nagi spiciness.

Red King ($15.90)
A blend of garlic, chilli oil and cayenne pepper in the tonkotsu broth for a relatively high level of spiciness.

The red ball of ‘fire’ is miso-infused minced pork with select Nagi cayenne. So be careful about making too much in. Test by trying first.

I found the spiciness overpowering the original appetising flavours of the broth, but those who love your noodles fiery should find this hotter than the average ramen.

Green King ($15.90)
Something not quite the ordinary, with a marriage of fresh basil and olive oil, garnished with grated parmesan cheese.

This has a modern, unique taste, reminding me of pesto.

Other side dishes you can look forward to include Gyoza ($7.50) and Chicken Karaage ($9,00).

Most of the ingredients used are air flown from Japan, noodles made in Singapore, while even the water goes through a special treatment to make it softer.

One highlight of Ramen Nagi is that it will continuously introduce seasonal flavours, so those looking forward to its other signature flavours (hopefully the Niboshi will come soon) may just have to wait in anticipation.

But now, the BUTAO first.

Ramen Nagi
Suntec City Tower 2, North Wing, #01-512/513, Singapore 038989 (next to the North Atrium taxi stand)
Opening Hours: 11am – 10pm, Last Order at 9.30pm (Mon – Sun)
https://www.facebook.com/ramennagisingapore

* This post is brought to you in partnership with Ramen Nagi Singapore.

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Cantonese or Yue cuisine is one of the most popular styles among Chinese food, categorised by distinctive ingredients and goal to draw on the food’s original flavour.

Seasonal Tastes at The Westin Singapore has just launched a “Wok Up An Appetite” Buffet Special focusing on Cantonese dishes.

I thought it was noteworthy to have a Chinese food launch at this quarter of the year (as compared to during the CNY period).

(Click PLAY for highlights of “Wok Up An Appetite” at Seasonal Tastes.)

The rationale was that Seasonal Tastes was already strong in the Asian food section, and would like to further highlight that component.

Also, there is a lack of Cantonese food hotel buffets currently available in Singapore, matched with increasing requests from diners.

Executive Sous Chef Yeo Eng Woon is no stranger to Cantonese food, with more than 20 years’ culinary experience working together with Hong Kong chefs in Cantonese restaurants.

”This is an opportunity to showcase what my shifu (teachers) have taught me, to let diners try the comfort food I whip up in the kitchen and back home.

He joked that previously only his closest friends had the opportunity to try some of these dishes.

He will bring to the buffet table some of the popular classics, as well as personal favourites such as Fried Sweet & Sour Pork Ribs, Salt Baked Chicken, and Steamed Blue Crab with Egg & Shaoxing Wine.

When we talk about Cantonese dishes, the cannot-be-missed fare would also include congee, and slow-boiled soups – located at one section of the buffet together with the “live noodles station”. (Don’t miss the Laksa too.)

One of Chef Yeo’s culinary aims is also to highlight the food’s original flavour, bringing out the best of the ingredients using braising or wok-frying.

Thus, you will see some traditional braised food such as Braised Beef Brisket & Tendon with Radish, as well as wok-fried dishes of Wok-fried Mud Crab & Glass Noodles with XO Sauce and Canton Wok-Fried Kuey Teow with Seafood.

Food is on rotational basis, so even if you return twice or more, you are likely to get different offerings each visit.

Braised Hong Kong Ee Fu Noodle with Crab
Braised E-Fu Noodles is a classic dish you also see served in Chinese banquets as it symbolises longevity. Yet, you do not find it commonly in zhi char shops because time is needed to braise the noodles properly.

Personally, I like this type of noodles as it has a good bite for its texture, without that strong alkaline taste. The addition of flower crabs imparted some natural seafood sweetness to the sauce, while you can also savour some of the flesh.

Classic Salt Baked Marinated Chicken
Chicken wrapped in parchment paper, stuffed with Chinese herbs such as dang gui (angelica root) then baked in coarse salt.

This process lends to the chicken herb-scented aroma, superbly succulent meat, and natural juices locked in.

Canton Wok-Fried Lor Han Chye
Cooked using three different types of fungus, five varieties of mushroom such as shimeiji and straw mushrooms fried till soft.

I liked the additional of deep-fried beancurd skin which would absorb some of the braised sauce.

Braised Duck with Bamboo Shoot & Mushroom
A lean type of duck (so that sauce was not so oily) braised in a rich base added with fermented soybean paste. This dish was slightly salty for me.

Red Braised Pork Belly with Shao Xing Wine
Chef used a method similar to preparing “Dong Po Rou”, first by pan-frying then braising the pork belly.

While the slices were thick and somewhat fatty, the mouthfeel was thankfully not too greasy, fragrant with Chinese rice wine.

Wok Fried River Fish with Five Spice Pepper Salt
Song fish also known as Asian Bighead Carp is used, categorised by near white flesh with practically no “fishy” taste.

The dish was first deep-fried then wok fried with five spice powder, pepper and salt for a warm, earthy, slight salty flavour.

Hong Kong Boat Style Congee
A dish originated from the boat people of Hong Kong, who added whatever ingredients which was near them to plain porridge. Typically, a variety of seafood can be found in a bowl, giving it a fresh and sweet taste.

The version at Seasonal Tastes also includes fresh crabs, making this a flavourful and comforting bowl.

Chicken Soup
Nourishing perk-me-up herbal chicken soup.

Other dishes available (on rotational basis) includes Braised Crab & Rice Vermicelli with Dried Sole Fish, Braised Brown Rice Vermicelli with Seafood & Xue Chye, Canton Braised Fish with Golden garlic & Roasted Pork Belly, Steamed Local Market Fresh Fish with Snow Vegetable & Garlic, Canton Wok-Fried Tiger Prawn with Aged Soya Sauce, Wok-Fried Pork Ribs with Spicy Pepper Salt, Classic Canton Stew Pork Knuckle with Black Vinegar & Ginger, Canton Oven Roasted Pork Ribs Char Siew, Braised Beef Brisket & Tendon with Radish, and Steamed Blue Crab with Egg & Shao Xing Wine.
·

Seasonal Tastes at Level 32 of The Westin Singapore offers a live interactive kitchen concept and a panoramic view of Singapore’s Marina Bay and the South China Sea through its floor-to-ceiling windows.

Its selection includes a luscious spread of the freshest seafood, crustaceans and salmon sashimi; ‘live’ carving station with a hearty selection of roasts and prime cuts; cooked-to-order pasta; and a dessert counter with instagrammable cakes and gelato.

Seasonal Tastes “Wok Up An Appetite” Buffet Special
Pricing: SGD88++ per person | SGD44++ per child
Available: 6pm – 10pm Daily
Period: 22 September – 30 November 2017

UOB Credit Card Promotion:
UOB cardmembers enjoy 50% off the second diner at the dinner buffet. Plus book in advance to enjoy an early bird 1-for-1 discount for the first 60 adult diners every night. Valid till 31 October 2017.

Seasonal Tastes
The Westin Singapore Level 32, 12 Marina View, Asia Square Tower 2, Singapore 018961
Tel: +65 6922 6968
Email: seasonaltastes.singapore@westin.com
Website: http://www.thewestinsingapore.com/seasonaltastes
Reservation Link: https://www.eat2eat.com/SWBooking/Pages/Reservation.aspx?relId=MgA3ADEAMwA%3d&lang=0&pro=DINNER

Other Related Entries
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This entry is brought to you in partnership with The Westin Singapore.

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Savourworld has opened at Science Park Ascent, boosting 60,000 square feet of space, with up to 30 restaurant concepts.

Restaurants and cafes there include Aglio Olio, Blotto Bottles, Chinese Noodle Bar by Blue Lotus, Cha True Mue, Coffee Break, Garçons Nosh, Indochili, Kick Café, L.A.B., Licktionary, Modus, Ottoman Kebab & Grill, Ramen Atelier, SPRUCE, The Good Beer Company, Toyko Joe, and Wildfire Chicken & Burgers.

Perhaps the location is not the most prominent, the buzz surrounding its opening has not exactly been vast.

As not many restaurants were opened during the weekends, I went to try out Tokyo Joe. It is a Japanese restaurant offering a variety of Donburi for lunch, and sumiyaki and yakitori at night.

“Tokyo Joe” is named after Japanese-Italian mobster associated with the Chicago mafia.

The Japanese bowl offerings included Salmon Chirashi ($13.00), Signature Bara Chirashi ($16.00), Maguro Chirashi ($18.00), Premium Bara Chirashi ($19.00), Chicken Teriyaki Don ($12.00), Salmon Teriyaki Don ($13.00), Gyudon ($16.00), and Truffled Gyudon ($19.00).

Addition of Onsen Tamago is at $2.00 extra.

The difference between a Premium and Signature Bara Chirashi was the inclusion of scallops and prawn roe.

Of course I was mildly disappointed when the food came served in disposable containers, since Tokyo Joe was a dine-in concept.

When I realised my Bara Chirashi came without wasabi and asked for it… ”You can take it yourself from that counter” and was directed to the packets left near the utensils section.

All right.

To be fair, the cubed fish from salmon, maguro to Hamachi were considered fresh, and I enjoyed the sweetish marinate.

If I were to compare this to other similar establishments based on taste ALONE, this would be above the average.

I would assume people would order the Truffled Gyudon over the basic bowl for that added aroma, which was somehow extremely faint.

The egg was probably needed because the overall combination would have been too dry.

Overall, Tokyo Joe may come across as a fuss-free, basic assembly place, and would need some fine-tuning (say in the sauces component) to elevate the taste element.

Tokyo Joe
Savourworld, 2 Science Park Drive, Singapore 118222 (Kent Ridge MRT)
Tel: +65 62654428
Opening Hours: 11:30am – 2:30pm, 4:00pm – 10:00pm (Mon – Sat), Closed Sun

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Chikuwatei Nishi (Holland Village)
Yuba Hut (Heartland Mall)

* Follow @DanielFoodDiary on Facebook and Instagram for more food news, food videos and travel highlights. Daniel’s Food Diary paid for food reviewed unless otherwise stated.

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Oh everytime I see you… dal.komm Coffee has opened its 2nd outlet in Singapore at Marina Square, the first being at The Centrepoint.

The café chain which originated from Korea is known to be featured in a number of memorable scenes in hit Korean TV dramas Descendants of the Sun and Goblin: The Lonely and Great God.

The fanfare surrounding the opening of this branch is significantly less, also because K-drama fans have moved on to other series, such as While You Were Sleeping.

Anyone STILL in the DOTS phase?

dal.komm COFFEE not only means ‘sweet’. It is also a combination of the words – ‘dal’ from Danal (founding company) and the German word ‘komm’ (meaning come) – to represent the phrase, ‘come to Danal’.

It specialises in quality Arabica bean brews made with a proprietary selection of three blends K1 to K3; each with its own characteristic aroma and flavour. (Korea has four blends.)

K1 has a smooth, clean, well-balanced flavour; K2 is sweet, citrusy with creamy body; while K3 is flowery, fruity with strong body.

Other than the usual Caffe Latte ($6.00, $6.50) and Cappuccino ($6.00, $6.50), specialty flavoured drinks offered were the Vanilla Latte, Rose Latte, Green Tea Caffe Latte, and Lavender Latte ($6.50 $7.00).

It is expected that those flavoured ones are generally sweeter and somewhat milkier in proportion, so I may just stick to the usual latte in future.

Other highlight drink creations include Hot Choco Cube ($8.50), Iced Honey Grapefruit ($8.90), Royal Milk Tea ($7.00, $7.50), and Hot Sweet Potato Latte ($7.00, $7.50 for cold).

You may have noted that the pricing is about a dollar or two higher than the average coffee place (other than Starbucks), I figure that the ‘investment’ goes to other parts such as working plugs and comfortable seating area.

I just returned from Seoul and realised that dal.komm over there is priced higher than other coffee chain as well. For example, the signature Honey Grapefruit is priced at 6,300 Won, which is about SGD7.50 (Singapore’s version is priced at $8.90).

The menu also offers a variety of snacks and bites, such as Korean shaved ice dessert Bingsu – Injeolmi ($8.90, $13.90), Cherry Tomato ($10.90, $15.90)and Mango ($10.90, $15.90), flatbreads, sandwiches and pastries.

In terms of the smoothness of the bingsu, I won’t say it was ranked among the highest.

Perhaps you could go for the relatively new Cruffin, topped with a scoop of ice cream and whipped cream.

dal.komm Coffee – Marina Square
Marina Square 6 Raffles Boulevard #02-278 Singapore 039594

dal.komm Coffee – The Centrepoint
The Centrepoint 176 Orchard Road #01-01 Singapore 238843
Opening Hours: 9:30am – 10:00pm

Other Related Entries
dal.komm Coffee (The Centrepoint)
Nunsongyee (Hougang Midtown)
Coffeesmith Singapore (Orchard Gateway)
Paik’s Coffee (Mapletree Business City)
Caffebene Singapore (Vivocity)

* Follow @DanielFoodDiary on Facebook and Instagram for more food news, food videos and travel highlights. Daniel’s Food Diary paid for food reviewed unless otherwise stated.

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[Johor Bahru] During the drive down to JB in search for food, my ‘JB regular’ friend Diana recommended Ah Hua Kway Teow 亚华粿條 as our number 1 stop.

Some people call it the “Restoran Sekee Kway Teow” as the stall is located in this coffeeshop at Jalan Segget, located a short walk away from the Causeway. “Sekee” here imply taxi drivers.

It is the only remaining stall remaining there.

Walking into the coffeeshop, the interior brought back loads of childhood memories, as its rundown look (the walls, the tiles, the clock, the calendar) remind me of the yesteryears, especially with charcoal aroma lingering in the air.

Could be an age thing, but as things back home get too commercialised, we start longing for a taste that could be forgotten.

The stall is manned by just two people, and all the ingredients and broth are cooked by a lady who has become the “poster lady” of Ah Hua. (Please don’t call her “Ah Hua”! Not her.)

I enjoyed watching her cooking – with that certain calmness and ease, not hurried, not rushed.

The one special thing to note is that the noodles and soups are cooked over charcoal stove, which imparts certain consistency to the heat.

Ah Hua has a simple list of offerings, and there is only the option for dry or soup traditional Teochew style Kway Teow.

Prices are at either RM8 for the small bowl, RM16 for the large, or RM18 for the special bowl with oysters.

The stall does not use any MSG or artificial flavourings in it rice noodles. Each bowl is also cooked to order using fresh ingredients, not pre-cooked or in large batches.

I realised why Singaporeans would love the Kway Teow so much. It had this fresh, thin silky texture, and light on the finish. It just slipped down the throat.

We are already used to few brands of factory-made rice noodles, and having something like this was refreshing.

The splashes on chilli sauce were supposedly the highlight of the noodle. I was slightly impartial to that, but agreed it had a unique vinegary tang.

The soup was light yet flavourful, with generous servings of kidney and liver that did not have a gamey aftertaste.

In fact, I seldom enjoy taking kidney slices, but this was worth it.

I was told that waiting time can go up to half an hour or 45 minutes during peak periods during the weekends, so a weekday venture down could be more fruitful.

Ah Hua Kway Teow 亚华粿條 (Restoran Sekee)
30, Jalan Segget, Johor Baru Town 80000 Johor Bahru (within walking distance of City Square Mall)
Opening Hours: 8am – 2.30pm (Sun – Thurs), Closed Fri, Sat and alternate Thurs
Google Maps – Restoran Sekee

* Follow @DanielFoodDiary on Facebook and Instagram for more food news, food videos and travel highlights. Daniel’s Food Diary paid for food reviewed unless otherwise stated.

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[Seoul] I was given the ‘mission’ by friends to look for gorgeous, hip, instagrammable cafes in South Korea to make their planning easier.

While Café Onion at Seongsu-dong is all about industrial-chic, The Skyfarm at Yeoeuido-dong is at another level all together.

“Another level” can also be taken literally, as the dining area is located on Level 50 and 51 of the Federation of Korean Industries (FKI) building. (It is also of walking distance from IFC Mall.)

Just look at the photos. CHIO to the max (in Singlish), or simply totally gorgeous.

The Skyfarm is appropriately named, stunningly designed with glass heavily used, decorated with greenery.

As you walk in, you would notice this cottage-like area designed like a farm (I reckon this is a private room for dining as I noticed a family of 20 dining there.) The opposite frequently-featured dining area is sometimes used for wedding functions.

There is also an almost-hidden indoor garden and greenhouse with solar panels, complete with urban vegetation.

Beyond the window, you get an remarkable panoramic view of the famous Han River and surrounding Yeoeuido-dong. Oh that view. I gather this is why most people choose to dine here.

The new food and culture space comprises of various restaurant concepts such as 2-Michelin starred Gotgan by Lee Jong Guk, Korean Culinary Legacy and All Day Fresh Kitchen which I will focus on.

All Day Fresh Kitchen focuses on serving breakfast and brunch items from all around the world. More correctly said, it should be inclined towards the European region.

Food offerings include Croque Monsieur (19,000 Won), Baguette French Toast (21,000), Huevos Rancheros (21,000), Spanish Omelette (22,000 Won), Shakshuka (23,000 Won), and mains of Blue Crab Rose Linguini Piccole (28,000 Won), Truffle Black Risotto with Scallop (28,000), King Prawn Tomato Linguine (26,000 Won), and Langoustine Paella (38,000 Won).

Seeing that the couple beside me finished their salads while only half-finishing the Shakshuka, I went straight for the Seasonal Mushroom Warm Salad (19,000 Won).

It was not cheap, but the mixture of warm Portobello, oyster mushroom and snow fungus was fresh and appetising, accented with apple cider vinaigrette.

Refreshing, and I finished my plate as well.

I imagined the Spanish Omelette (22,000 Won) to come looking more like a tortilla, but I thoroughly enjoyed this version as well.

With eggs, bacon, onions, ricotta cheese combined with tomato salsa and truffle oily, the texture was almost to the point of creamy enhanced with soft potatoes.

Overall, it might taste plain (or maybe even bland) to some diners, and a notch up of the tomato base might help.

Maybe I should mention this. Thinking this was a casual affair, I went in active-wear tee and jeans. It was just brunch, right?

WRONG.

I noticed that most of the diners came either well or stylishly dressed, with females in long dresses and guys in jackets and shirts (and some with basic foundation).

For the first time, I felt under-dressed for brunch. (It was hot summer time by the way.)

Full points for vibes. The diners genuinely looked contented and jovial here, enjoying the conversations and view. While I won’t say that the food was top-notch, it was more than satisfactory for me.

Reservations by phone are highly encouraged, especially if you want a table by the window. All Day Fresh Kitchen accept reservations a month earlier, and only via phone (and not through emails and social media).

The Skyfarm – All Day Fresh Kitchen
28-1 Yeoeuido-dong, Yeongdeungpo-gu, Heogwan 50th and 51th Floor, Seoul, South Korea (Yeouido Station Exit 2)
서울특별시 영등포구 여의도동 28-1 전경련회관 50, 51F
Tel: +82 2 2055 4442
Opening Hours: 9:00am – 11:00pm (Mon – Sun), Rest-time/Break 3:00pm – 5:00pm, Last Order 9:30pm

Click HERE for other SEOUL Food Entries

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* Follow @DanielFoodDiary on Facebook and Instagram for more food news, food videos and travel highlights. Daniel’s Food Diary paid for food reviewed unless otherwise stated.

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Having just opened their 2nd outlet at Gillman Barracks last year, Creamier continues to set up their 3rd nest within the Tiong Bahru estate at Yong Siak Street, which is known for the booming cafes scene in the early days.

Isn’t Tiong Bahru getting too over-crowded with cafes?

Not really, as one cafe closes down and another replaces it. In this case, Creamier has taken over the space previously occupied by PoTeaTo (which lasted a good 5 years).

The interior of Creamier’s outlet at Tiong Bahru is more down-to-earth, compared to the other outlets at Toa Payoh and Gillman Barracks.

You can expect more wooden elements in their stools and benches from Ishinomaki Laboratory x Supermama, less windows (aka no natural lighting), a coffee table specialising in hand pour coffee.

However, there is no coffee making machine here for espresso-based drinks.

Instead, pour over method ($6.50) is used on 3 single origins coffee beans – Ethiopia, Guatemala and Brazil and Cold Brew ($7) is available with coffee ice cubes.

For non-coffee drinkers, hand brewed teas ($7.50) that are exclusive to the Tiong Bahru outlet comes in flavours such as French Peppermint, Himalayan Bouquet Organic, Morocco Rosebuds and Houjicha Karigane.

With a total of 12 flavours available (a smaller selection as compared to the other outlets), interesting ones I noted included Black Glutinous Rice aka Pulut Hitam and Black Charcoal Sesame, as well as the the bestsellers include Earl Grey Lavender and Sea Salt Gula Melaka.

On the other hand, there are no flavours exclusive to the Tiong Bahru outlet at the moment, which makes it less of a NEW draw.

In terms of pricing, a single scoop of ice cream will cost $3.80 and double scoops at $6.60, while premium flavour will be charged at an additional $1.

Prices are still relatively reasonable even though there is a price hike of 50 cents per scoop of ice-cream as compared to last year.

I had their signature double stacked thick waffles ($6 for waffles/ $3.30 for each scoop of ice cream with waffles) with Pulut Hitam and Rum & Raisin.

Between the two, I preferred the latter with a strong taste of rum and a creamy texture whereas the Pulut Hitam rings a nostalgic feeling of a local traditional dessert except in the form of an ice cream.

The thick Belgian style waffle is known to be buttery and fragrant, imparted from using market fresh local eggs, fresh cream and pure butter.

There is an option to include optional toppings at an additional $1, similar to its sister outlet, Sunday Folks.

Perhaps the machine was too new and not conditioned yet, the waffle was a tad undercooked and doughy on the inside – not the usual Creamier standard.

Thankfully, the smooth and well… creamier ice cream made up for it.

Creamier Tiong Bahru
78 Yong Siak Road, #01-18, Singapore 163078
Opening Hours: 12pm – 10pm (Tue-Thu), 12pm – 11pm (Fri-Sat), 12pm – 10pm (Sun), Closed Mon
https://facebook.com/creamier.singapore/

Other Related Entries
Creamier (Toa Payoh)
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* Written by Nicholas Tan @stormscape who loves all things [NEW]. Daniel’s Food Diary pays for food reviewed unless otherwise stated.

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I am losing track on the number of Tendon specialty shops in Singapore. Certainly more than 10, closer to 20.

The tempura trend fuelled largely by Japanese eateries such as Tendon Ginza Itsuki and Kohaku Tendon, has resulted in many similar shops opening up.

A friend asked ”Why even all the bowls same pattern one?”

Tempura Ten Ten is one of the newest in the Singapore market, located at the slightly obscure side of Raffles City basement.

Its offerings include BOTH Tendon and Ramen, with signature items being Unatendon – Unagi & Tendon ($19.80), Special Tendon ($13.80), Jumbo Prawn Tendon ($24.80, limited to 10 bowls a day) and Unaju ($24.80).

“Unatendon” which is a combination of Unadon and Tendon, is not that common in Singapore. It is one of the most popular food item in their outlet in Japan, which is “Rokusaburou” located in Chiba.

The restaurant chef revealed that while it is easy to get cheap Unagi from China recently, the team has insisted on using Japanese Unagi from Kagoshima, while trying to keep the prices reasonable.

All the Japanese sea eel are steamed and grilled in the shop. Sauces used for the Tendon and Unaju are also made in-house using a secret recipe.

I tried the Special Tendon ($13.80, $2 more for ajitama egg tempura) which offered an option from one of the three sauces of Original, Yuzu Pepper or Spicy. You can also request for Truffle Rice at a top up of $1.

Due to the oil and presence of other sauces, the typical aroma from truffle oil was negligible, doing little to elevate whether smell or taste.

In terms of crispiness, I would place Tempura Ten Ten somewhere in the middle among those I tried. It could do with less oiliness, but at least not as soggy as some of the other brands.

The highlight piece was a meat patty hidden somewhere in the middle.

I thought its Tonkotsu Chashu Ramen ($15.80) tasted familiar. Turns out that the ramen chef used to work at Buta God at Ramen Champion, and was previously the head chef of Menya Takeichi at Suntec City.

The Hakata style noodles were long, straight and thin with a bite that reminded me of Kanshoku Ramen Bar, broth creamy but not overly rich. Not too bad.

There is also a Yuzu Chashu Ramen ($14.80) which I would be keen to try next time.

Tempura Ten Ten
252 North Bridge Road B1-13 Raffles City Shopping Centre (City Hall MRT)
Tel: +65 6336 7457
Opening Hours: 11am – 10pm, Last Order 9:30pm (Mon – Sun)

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12 Best Tendon In Singapore
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* Follow @DanielFoodDiary on Facebook and Instagram for more food news, food videos and travel highlights. Daniel’s Food Diary paid for food reviewed unless otherwise stated.

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[Sydney] Talk about the most popular gelato in Sydney, and the answer goes “Messina”. It is also voted “Best Gelato In Australia” by Good Food Guide.

Sydney is home to several world-famous gelato shops, including N2 Extreme Gelato, Cow And The Moon, Frangipani Gelato Bar, and Pompei’s… even though it is not, well, Italy.

Must be THE MILK.

None has the same mass popularity as Gelato Messina though, founded 2002 in Darlinghurst, Sydney. The founders had a vision to set the benchmark for gelato in Australia, which appeared to have worked.

Popularity continues to grow and Gelato Messina now has multiple stores in Sydney, Melbourne and Queensland. (They have closed the international store in Las Vegas, but will soon open at Los Angeles.)

Most of my friends love it, though a couple think it is over-rated and would rather go for the more indie, less commercialised brands.

There are more than 40 different flavours of gelato, 35 of which are permanent flavours.

The prices are Tiny (1 flavour) AUD$4, 1 Scoop AUD$4.80 (SGD$5.13), 2 Scoop AUD$6.80 (SGD$7.26), 3 Scoop AUD$8.80 (SGD$9.40), 0.5L Tub AUD$12.80 (SGD$12.80), 1L Tub AUD$22.80 (SGD$24.35 SGD), and 1.5L Tub AUD$29 (SGD$30.97).

Milkshakes are also available at AUD$7 (SGD$7.48).

Gelato Messina uses only the finest ingredients in their raw form, with everything made from scratch. There are no artificial colours or flavours used, and everything that goes into their ice cream (e.g. apple pies, fresh stewed rhubarb, freshly roasted and ground pistachios) is made in store.

They are always experimenting with new flavours and switching up the playlist in their stores, which creates a great ambience and keep visitors coming back for more.

Look out for the 5 weekly specials which are advertised on social media, which always draws a crowd.

I would typically choose one of their special flavours, because I am likely not going to have the opportunity to have it again.

Sometimes it works, sometimes too funky.

The last I had the “Pandanmonium” which was Thai Milk Tea Gelato with Pandan Fudge (yeah, don’t be surprised to find Asian flavours) and it managed to capture the essence of both. Whether you like it or not, is another issue though.

If not, stick to their signatures including Apple Pie, Bounty (coconut milk gelato), Macadamia Crunch, Choc Mint, Milk Chocolate with Choc Peanut Fudge, Chocolate Fondant, Chocolate Chip, Coconut & Lychee, Coffee, Nicky’s glasses (coffee and salted caramel gelato), White Choc Hazelnut, Gianduia (chocolate & hazelnut), Hazelnut, Italian Nougat (Pear & Rhubarb), Pistachio, Pistachio Praline, Poached Figs in Marsala, Salted Caramel and White Chocolate, Strawberries, Tiramisu, Vanilla, Pannacotta with Fig Jam and Amaretti Biscuit, Yoghurt & Berry, and Yoghurt & Caramel.

There are also dairy free and vegan sorbets available.

I generally liked Messina for its bold interesting flavours, many times out of the ordinary, with smooth, almost sticky texture with pleasurable mouthfeel.

The interior of Messina is typically colourful, funky with an Italian influence. A cosy space with rustic brown displays and panelling, marble floors and colourful graphic wallpaper.

Some shops are always crowded with tourists, made worse as there are limited seating. Therefore, the eating experience may not be the best for everyone.

Good to know: You can pay using your mobile by downloading the Messina app. The app will let you know about any news or promotions and you will also earn reward points (Messina Points) with every purchase.

An Aussie friend once told me that people do choose to skip desserts at dinner places, and head right to Messina after their meals.

Gelato Messina
389 Crown St, Surry Hills NSW 2010
Tel: +61 (02) 9332 1191
Opening Hours: 12:00pm – 11:00pm (Sun – Thu), 12:00pm – 11:30pm (Fri – Sat)
info@gelatomessina.com
http://www.gelatomessina.com
Google Maps – Gelato Messina Surry Hills

Gelato Messina In Sydney includes The Star Casino, Circular Quay 1 Macquarie Place, Darlinghurst 241 Victoria Road, Tramsheds Glebe, Newtown 262 King Street, Rosebery (HQ), Bondi G6/61 Hall Street, Parramatta 283 Church Street, Miranda Shop 1203/ 600 The Kingsway

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Click HERE for other SYDNEY Food Entries

* Follow @DanielFoodDiary on Facebook and Instagram for more food news, food videos and travel highlights. Daniel’s Food Diary paid for food reviewed unless otherwise stated.

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Home-grown Paradise Group should be a familiar name to many Singaporean foodies, known for its 12 restaurant concepts of more than 50 restaurants.

The multi-coloured Xiao Long Bao from Paradise Dynasty, Dim Sum and roast meats from Canton Paradise, and nourishing Soups from Paradise Classic (just to name a few), have been classic and popular choices.

Here is a food guide introducing 9 Paradise Group restaurant concepts in Singapore, including their signature dishes.

Also look out for the Paradise Gourmet Rewards (PGR) membership programme at the end of the post.

This is its 6th anniversary, and as part of the promotion, all members (including new sign-ups till 31 Oct) will be given 2 e-vouchers of $20 off with minimum spend of $40 and $50 with mininum spend of $100.

Taste Paradise
ION Orchard #04-07

Taste Paradise is one of the Paradise Group’s premier brands in Singapore, located at ION Orchard and features an extensive menu of elaborately prepared dishes.

Expect Cantonese dishes prepared and presented with a modern touch, such as Poached Rice with Assorted Seafood in Lobster Broth, Stir-fried Ramen with Lobster in XO Sauce, Combination of Pan-seared Foie Gras, Wasabi Mayonnaise Prawn and Sliced Peking Duck.

Other must-try appetizers are the Taste Paradise XO Carrot cake and Crackling Pork Belly.

Paradise Teochew
Amber Road Chinese Swimming Club (Arrival Pavilion) #03-01
Scotts Square #03-04

Time to jiak-bah-bah and relish quintessential Teochew dishes like the Teochew Style Steamed Pomfret, Prawn Rolls and Orh Nee.

The chioh her here is steamed with the salted vegetables and tomatoes, purposefully kept simple to bring out the natural sweetness of the fish.

Other dishes you can look forward to include Sautéed Sliced Beef in Satay Sauce, Braised Trio Combination in Teochew Style, Pan-fried Oyster Omelette in Teochew Style, and Crispy Sweet and Sour Noodle in Teochew Style.

Seafood Paradise
Marina Bay Sands Level 2 Dining, L2-03

Seafood Paradise originally at Defu Lane, and now at MBS Level 2 Dining area, is actually the very first restaurant launched by Paradise Group.

If you need a crab recommendation, their rendition of Singapore Style Chilli Sri Lankan Crab ($8 per 100g) is distinctly different from all others I have tried in Singapore – slight tinge to the spicier side.

The sauce had a fine balance of spiciness, sweetness and savouriness, all with a pleasurable, thick consistency.

If not, try the Wok-Fried Bee Hoon with Sri Lankan Crab, all looking sumptuously hot with wok-hei, and crab juices absorbed into the bee hoon.

Canton Paradise
Alexander Retail Centre #02-30, Bedok Mall #B2-10, CompassOne Mall #03-14, I12 Katong #B1-15, Marina Bay Sands L1-02 Bay Level, The Star Vista Mall #B1-45, Northpoint #02-06

The go to place for ALL-DAY dim sum, roast specialties, Hong Kong style congee and noodles, and Cantonese wok-fried dishes.

The instagrammable Steamed Molten Salted Egg Yolk Custard Piggy Bun (S$6.80/3 pieces) is almost too cute to eat, containing molten salted egg yolk lava, added with a touch of vanilla essence to enhance the taste of the filling.

Other than the dim sum, you can also go for the Handmade Meatball Congee (S$9.80). Using a combination of Japanese pearl and Thailand fragrant jasmine rice, the velvety smooth and silky texture is a result of dedicated effort by the chefs who constantly stir the pot to ensure its uniformity.

Beauty in the Pot
OneKM Shopping Mall #02-21, The Centrepoint #05-15

BITP is where you can savour the essence of health and beauty in a hotpot, till very late at night.

My personal favourite is still the Beauty Collagen Broth cooked with shark’s cartilage which was smooth, milky and tasty, yet not overly salty.

Looking out for the 4 new soup bases at The Centrepoint branch – Longevity Wild Pine Mushroom Broth (Vegetarian), Cooling Coconut Broth, Herbal Drunken Chicken Broth and Vitamin C Tomato Sweet Corn Broth.

Ingredients wise, other than the premium meats and meatballs, get the homemade Fish Tofu which is freshly prepared daily.

Paradise Dynasty
Causeway Point #05-16, Changi Airport Terminal 3 #03-32, ION Orchard #04-12A, Lot One Shoppers’ Mall #03-02B, OneKM Shopping Mall #02-33, Vivo City #03-08A, Westgate #02-13

Paradise Dynasty is best known to be the first to present these rainbow-hued xiao long bao, in flavours of original, ginseng, foie gras, black truffles, crab roe, cheese, garlic and Szechuan.

Their skin is decorated not by artificial colourings, but by natural ingredients such as carrot, spinach and red sorghum. The pork is distinctly tender due to the use of quality five-layer pork and pork neck.

In terms of noodles, the La Mian in Signature Pork Bone Soup served with Pan-fried Chicken Chop should not disappoint.

Paradise Classic
Bedok Point #02-01, City Square Mall #B1-01, Eastpoint Mall #02-06, Marina Bay Link Mall #B2-20, Suntec City Mall #B1-110, The Seletar Mall #03-10, Thomson Plaza #01-110, West Coast Plaza #B1-48

Paradise Classic was rebranded from Paradise Inn, offering classic Chinese cuisine and nourishing traditional double-boiled soups.

Choose from some family favourites such as the Stewed Silver Needle Noodle with Salted Fish in Claypot, Braised Tofu with Crystal Prawn in Claypot, Steamed Fish Head with Spicy Bean Sauce, and you can end the meal with herb, floral, fruit-infused tea (to feel more cleansed).

For a signature dish recommendation, go for the Paradise Classic’s Espresso Chicken ($13.80). The dish contained deep fried chicken, still moist on the inside, coated with this sauce of unique flavour with light spiciness and conspicuous coffee aroma.

Paradise Hotpot
CompassOne Mall #03-05

Fan of Beauty in the Pot? You should like Paradise Hotpot as well, which is a Hong Kong style steamboat concept that offers each diner an individual hotpot with choice of a desire broth.

There are 14 different soup bases to choose from, such as Authentic Pork Bone, Century Egg with Coriander, Tomato with Sweet Corn, Teochew Style, Spicy Szechuan, Chicken with Wild Mushrooms, Thick Beef Bone, Tom Yum, Kelp and Bonito to Korean Kimchi Soup.

That’s plenty of choices.

The must-get ingredients for me are the Fried Beancurd Skin, Teochew Style Fish Paste, Assorted Balls Platter and US Angus Prime Short Ribs.

LeNu – Chef Wai’s Noodle Bar
Bedok Mall #B2-10, Bugis Junction #B1-22, Changi Airport Terminal 3 Transit Area #02-28, CompassOne Mall #03-05, VivoCity #02-91, Northpoint #B1-101

LeNu serves up Lamian noodles in secret recipes broth that involves many hours of preparation from boiling to being served on the table.

The Premium Braised Beef Noodles ($15.90) was a warm and hearty bowl, made with rich beef stock that took 18 hours of preparation, added with blend of Chinese spices and beef slices, shank and tendon that were meltingly-tender.

Another popular choice is the Spicy Japanese Scallop Dry Noodle, tossed in a specially created sauce. I would recommend topping up for a bowl of pork bone soup rich in collagen.

Paradise Gourmet Rewards (PGR) Membership
Be a Paradise Gourmet Rewards (PGR) member to enjoy the delicacies, while being rewarded with rebates, exclusive benefits and privileges.

Members can enjoy member-exclusive promotions and events.

Exclusive Member Privileges
– 10% rebate (in the form of P$) from your food bill (excludes promotional items, beverages, service & government taxes, etc) at any Paradise Group restaurants in Singapore (except LeNu and One Paradise).
– Earn additional 2.5% rebate (in the form of P$) when you pay with Maybank Credit or Debit Card
– P$ can be redeemed on the next visit to any Paradise Group restaurant and for catering orders with One Paradise.
– Earn double P$ for every visit during birthday month.
– Invitations to free tastings, culinary classes and more.

Application Details
You can sign up as the PGR Member at participating outlets (all outlets except LeNu). Membership fee is $30 and you will receive P$30 preloaded in the membership account.

If you register online (https://web3.ascentis.com.sg/ParadiseGroup), you will receive P$32 preloaded in the membership account.

In conjunction with the 6th anniversary of the membership programme, members who sign up/renew their account before 31 Oct will receive 2 e-vouchers.

It’s a good deal ($20 off with $40 min spend, $50 off with $100 min spend). More details can be found in this link: https://www.paradisegroup.com.sg/promo-news-page/?id=347

* This entry is brought to you in partnership with Paradise Group.

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My Italian food tour guide previously told me how to spot good gelato even before eating them, ”They shouldn’t be piled up like mountains. Best if they are covered by lids in round metal containers.”

These were just some of the indications, as fresh Italian gelato is supposed to be soft and fluid, and cannot stay like ‘hills’ naturally. Another way you can look out for is that colours should be artificially bright and vibrant.

aROMA Gelato Experience which has opened at 29 Arab Street (nearer Beach Road side) appeared to be reasonably authentic. There are stores in Jakarta, and friends have previously raved over it.

It has also just opened another branch at Plaza Singapura basement 1. That’s fast.

It is a gelato parlour specializing in freshly handmade gelato and coffee to go.

Unfortunately, there are no seats within the air-conditioned space inside. There are 3 small round tables set outside, but in the staggering hot weather here, what you buy is likely to melt fast.

There are 4 different cup options – baby ($3.90), small ($5.90), medium ($7.90) and large ($10.90), with an additional 50 cents for premium flavours per scoop, and cone.

The baby size feels expensive, and I would recommend the small piccolo size in which you can include 2 flavours.

Offerings include Vanilla Madagascar, Peppermint with Chocolate, Chocolate, Pistachio Bronte, Coconut, Rum and Raisin, Chocolate with Hazelnuts, Hazelnut Piemonte, and sorbet flavours of Mango Alphonso and Strawberry with Mint.

These change regularly though as aROMA make them fresh in small batches.

Ordered a Chocolate with Pistachio (safe choices), and I couldn’t help noticing how sticky the textures were, as the server took some effort in get them right into the cup and cone.
Taste wise, it certainly left an impression.

Flavours intense enough… the chocolate was very ‘chocolate’, and what I really enjoyed was the milky, almost luxe mouthfeel with soft silky consistency.

Usually I would eat from a cup when I feel it would be less of a mess, but the specially ordered crisp cone was worth the order.

It may sound cool walking down Arab Street or Haji Lane with a gelato in hand. But to best experience this Italian style gelato, have it in store before it melts away too fast.

aROMA Gelato Experience
29 Arab Street Singapore 199728 (Bugis MRT)
Opening Hours: 11:00 – 9:00pm (Tues – Fri), 10:00am – 9:00pm (Sat – Sun), Closed Mon

Plaza Singapura 68 Orchard Road B1-32, Singapore 238839

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10 Gelato Shops In Singapore
Hokkaido Ice Cream Puff (Haji Lane)
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Apiary (Neil Road)

* Follow @DanielFoodDiary on Facebook and Instagram for more food news, food videos and travel highlights. Daniel’s Food Diary paid for food reviewed unless otherwise stated.

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[Sydney] I was at Black Star Newtown for the famous Watermelon Strawberry Cake, when my friend Lucas reminded me about Mary’s Burger.

”BEST BURGER in Sydney” Since I was so near, and such (food) opportunities shouldn’t be missed. Hmm… and I wandered around Newtown, famous for its mix of eclectic shops, till it officially opened at 4pm.

However, the three of us was walking up and down Mary Street, but didn’t notice any place that barely resembled a burger joint. No Google maps could help us. The pin was there, but where’s Mary’s Burger?!

A delivery man caught our lost, frantic eyes… ”Mary’s Burger? You are standing in front of it. Just walk inside.”

Then, we all felt so silly.

Mary’s was founded in 2013 by Jake Smyth and Kenny Graham in Newtown. It went on to become a Sydney institution, and one of the most popular burger joints around the city.

Do not come expecting a fast-food restaurant. (The location is at in a former STD clinic btw.)

The interior was all about graffiti on the walls, Jack Daniels bottles, dim lighting, old wooden floorboards, and tables made of old railway sleepers.

Punk and rock music played over the stereo (sometimes very loud), and the restaurant was dimly lit to complete the ambience.

The owners wanted to create a place that they would enjoy hanging out in. My friend was slightly uncomfortable with some of the graphics though.

Mary’s specialises in creating burgers and fried chicken. These are American style burgers, something which was lacking in Sydney before Mary’s came along.

Being able to get a taste of American burgers, great music and local beers was attractive to Sydney-siders.

There were just three different burgers on the menu: Mary’s Burger – beef, cheese, lettuce, tomato, onion and Mary’s special sauce served with grave of chips AUD$16 (SGD$17.09); Cheeseburger – beef, cheese x 2, pickles, onion, ketchup and mustard served with grave of chips AUD$16 (SGD$17.09); and Vegetable Burger – mushroom, cheese, lettuce, onion and Mary’s sauce served with chips AUD$13 (SGD$13.88).

The burgers used a high-quality beef – O’Connor grass-fed.

True enough, I loved the American style Mary’s Burger. Slightly greasy, juicy patty complete with that soft bun.

If I were to come back again, I would order the Fried Chicken – 1/2 AUD$18 (SGD$19.23), whole AUD$36 (SGD$38.45), and Larry Bird AUD$65 (SGD$69.42).

There is just something about quality produce from Australia… the chicken was so succulent, deep fried to a golden dark brown with crisp with a crunch, and you won’t mind getting your hands dirty for this.

Please also order the Mashed Potato and Gravy AUD$5 (SGD$5.34), and the tip would be to swipe some crispy chicken skin into that gooey potato.

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Brewtown Newtown (Newtown, Sydney)
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The Grounds Of The City (George Street, Sydney)

Mary’s
6 Mary St, Newtown NSW 2042, Australia
Tel: +61 02 4995 9550
Opening Hours: 4:00pm – 12:00am (Mon – Thurs), 12:00pm – 12:00am (Fri – Sat), 12:00pm – 10:00pm (Sun)
Google Maps – Mary’s Burger< /a>

Click HERE for other SYDNEY Food Entries

* Follow @DanielFoodDiary on Facebook and Instagram for more food news, food videos and travel highlights. Daniel’s Food Diary paid for food reviewed unless otherwise stated.

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Publico at the new InterContinental Singapore Robertson Quay has opened, containing three concepts of Publico Deli, Publico Ristorante with an adjoining terrazza by the river, and Marcello – Singapore’s first Italian cocktail bar alongside a dessert bar.

A bold neon sign of “Publico Deli” hangs near the entrance; the interior with warm and welcoming vibes.

While it is said to emanate the vibrancy of an Italian trattoria, I thought there were elements of a modern American diner.

First impression was positive, that it would likely become a popular weekend brunch place, especially with the expat community in the vicinity.

This is one of those places that I would whatsapp handphone-taken photos to fellow foodie friends to ”Check this out!” (A second visit back is being planned.)

Publico Deli is helmed by Italian Executive Chef Marco Turrati, focusing on fresh Italian produce and friendly service.

In addition to an all-day breakfast menu, highlights include the Tostada Catalana – grated fresh tomato & cured Pata Negra on sourdough ($16); Avocado on Tuscan Toast ($15); Mediterranean Scramble – scrambled egg whites, Mediterranean-spiced youghurt marinated chicken breast ($19); Italian Meatballs Panini ($20) and a specialty PUBLICO Burger ($25).

A selection of fresh salads such as Burrata Salad ($19) and Paninis ($17 – $25) will also be available throughout the day.

I was recommended the Southern Fried Chicken & Waffles ($19). However, I wasn’t over the moon in the end.

The waffles tasted somewhat dry and hard without the expected fluffiness. While the chicken pieces were still juicy, they lacked the rustiness of “Southern Fried Chicken”.

With a neat piece of deep fried chicken chop on top of rectangular waffles, the dish looked and tasted almost too polished like hotel breakfast. (I know this is a hotel, hopefully you get what I mean.)

The Quinoa Power Salad ($14) was a safe choice, coloured reddish-purple with addition of beetroot cream and pomegranate seeds.

The Dessert Café serves an array of attractive sweet treats such as the house special Tiramisu pots ($12), Profiteroles ($10), ‘Oreoginal Sin’ Oreo, Milkshakes and a variety of revolving Tortas and Crostatas.

Desserts can be paired with coffee roasted by Liberty Coffee. Not that I minded Liberty, but would have thought an Italian coffee brand would be a more coherent fit?

In terms of ambience, service and vibes, Publico Deli looks set to be the next IT brunch and dessert place. (Let me return to try more food to provide a more comprehensive update.)

Publico Deli
1 Nanson Road Level 1 Singapore 238909
Opening Hours: 6:30am – 12:00am (Mon – Sun)

Marcello is open from 5pm – 12am (Sun – Wed) and from 5pm – 1am (Thur – Sat)

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Spuds and Aprons (Faber Peak)

* Follow @DanielFoodDiary on Facebook and Instagram for more food news, food videos and travel highlights. Daniel’s Food Diary paid for food reviewed unless otherwise stated.

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[Sydney] The ramen lover in me aims to explore at least one ramen joint in every major city that I visit.

Other than Gumshara at Haymarket, the other highly raved ramen place in Sydney is Chaco Bar.

Technically a ramen and yakitori restaurant, Chaco Bar located on Crown Street was recommended by foodie friend @tomodaichichingoo. It is listed as a “René Redzepi’s Must-Eats”. WOW.

Its location also makes it convenient for a café hopping session at Surry Hills after.

Founder-Chef Keita Abe noticed that there were sushi takeaways everywhere in Australia, and wanted to create a different concept. It is true, I didn’t notice THAT many raman shops in Sydney.

Chaco Bar also aims to provide an authentic yakitori experience like what he had in his native city of Fukuoka, Japan.

The eatery opened in 2014 and has become very popular in Sydney, so much so that there was a 20 minute wait when I arrived slightly before lunchtime. (Very coincidentally, I spotted fellow foodie friends @pinkypiggu and @tomodachichingoo slurping their noodles at the bar un-arranged.)

The interior was industrial yet minimalist, using natural timber and earthy tones to create a warm and comfortable ambience. Dim glow from the lights sets the mood.

Space was slightly cramped though, could seat about 25 people – you can call it intimate.

There was also a communal table inside, where you could see the chefs at work and smell the meat cooking on the coals.

There were 4 basic ramen options when I visited, which included Fat Soy Ramen which came with pork cha-shu, half an egg, black fungus and shallots – AUD$16 (SGD$17.09); Fish Salt Ramen – AUD$15 (SGD$17.90); Yuzu Scallop Ramen with Hokkaido scallop, prawn and John Dory wonton, black fungus and leek – AUD$17 (SGD$18.16); Chilli Coriander Ramen which comes with chicken cha shu, half an egg, coriander and black fungus – $AUD$16 (SGD$17.09)

I had the Fat Soy, which was like what its name suggested.

Luxe, creamy pork broth with meltingly-soft and fat pieces of Cha Shu Pork resting on thin curly noodles. The soup looked dangerously greasy and guilty, but thankfully it wasn’t.

It reminded me of some bowls in Japan, especially in terms of its unadulterated richness level.

The good thing is, you can choose no fat or less fat for the pork back fat. Defeats the purpose, it is?

Note though: The ramen is available at lunch time 11:30pm – 2:30pm Wednesday to Saturday and Monday 5:30pm -9:00pm ONLY. Don’t come on other days and leave disappointed.

The yakitori (grilled skewer) is served Tuesday to Saturday from 5:30pm – 10:00pm.

You can get the Chef’s 6 skewers of pork belly, thigh, crackling, wings, lamb and heart is AUD$28 (SGD$29.91), or order single skewers which cost between AUD$4 – $11.

Chaco Bar makes use of the whole animal, with nothing left to waste, and you can expect wagyu tongue, chicken hearts, gizzard and gristle.

From its popularity and highly raved reviews, it looks like Chaco Bar does cook up some of the best ramen in Sydney, matched with buzzing atmosphere.

Small place, arrive early. No reservations allowed for ramen, with limited servings.

Chaco Bar
238 Crown Street, Darlinghurst NSW 2010, Australia
Tel: +61 02 9007 8352
Opening Hours: 8:00am – 4:00pm (Mon – Sun)
keita@chacobar.com.au
http://www.chacobar.com.au
Google Maps – Chaco Bar

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Click HERE for other SYDNEY Food Entries

* Follow @DanielFoodDiary on Facebook and Instagram for more food news, food videos and travel highlights. Daniel’s Food Diary paid for food reviewed unless otherwise stated.

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[Jakarta, Indonesia] A travel agent or a restaurant?

This is what went through my mind the first time I stepped into this eatery. There are tons of Minang and Padang restaurant throughout Jakarta, but nothing look like this, from the façade to the name.

Instead of food menus, you would be greeted with travel schedule and prices. Do not worry, you are probably at the right place.

Located in Central Jakarta’s Jalan Sabang which is a popular culinary street destination, Natrabu is actually a famous Minang (Padang) eatery, considered one of the best in the city.

Founded in 1958 by Haji Rahimi Sutan, there are now 8 Natrabu restaurants, in addition to 2 in Malaysia.

Its fame has reached far, that even 3 of Malaysian Prime Ministers had their receptions there. To top it up, one of the dishes was named after them eventually.

Yes, you can have a Dendeng Mahathir over there.

The main restaurant, adorned with Minang songkets cloths and embroideries, is able to handle a wedding party of 500 guests. It also has two meeting rooms that can accommodate 25 and 60 persons.

In terms of the interior, Natrabu meticulously puts up full-on wedding decoration, complete with the bride and groom mannequins wearing traditional Minang wedding attire.

Can be considered a unique eating experience with those bright gold costumes as points of interest.

So where’s the “Sinar”, “Minang” or “Sari” – a common terms that usually used by Padang eateries?

It turns out that Natrabu is an abbreviation from National Travel Bureau which is actually the family core business since the late 1950s before they decided to concentrate in F&B business in 1960s.

To these days, their travel agents are still in operations.

You can have your fill of dishes from Nasi Putih, Nasi Goreng Minang, Ayam Gulai, Rendang, Kikil, Telor Balado, Salada Minang, Sambel Hijau to Kerupuk Udang.

What makes Natrabu different from other Minang or Padang food restaurants is that most of their ingredients are fresh and sourced directly from West Sumatra.

Even their rending is made of wagyu beef.

The pieces were cooked rich in spices, resulting in juicy and tender finish with the seasoning well absorbed into the meat.

Other recommended dishes include the Gulai Ayam (chicken cooked in curry-like spicy), which can be described in three words – savoury, thick and rich.

The Dendeng Mahatir which is a type of Beef Jerky, named after Malaysia’s former Prime Minister, has a chewy, agreeable texture that is not too dry. You can’t have a dish name after a PM, and taste bad. Well…

One thing I love about Padang restaurant is that you almost feel like royalty once you are seated.

For tourists, take note that there is NO menu available.

I love the fact that they actually carried the plate “The Padang Way” where a waiter would stack plates of food dishes on their forearms, and roam around the dining room. Can be an eye opener to many.

Glad to see that Natrabu is still maintaining this Minang tradition.

Natrabu Minang Restaurant
Jalan H.Agus Salim No. 29 A, Jakarta
Tel: +62 21 3101515
http://www.natrabu.co.id
Google Maps – Natrabu Minang Restaurant

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Click HERE for other JAKARTA Food Entries

* Written by DFD’s Jakarta Food Correspondent Wilson Wangsawinata @iknowhowtoeat who loves exploring NEW food places in both Indonesia and Singapore. Daniel’s Food Diary pays for food reviewed unless otherwise stated.

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