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Skinny Pizza – New Pizzas Including Satay, Dijon and Moroccan Chicken

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Skinny Pizza, it’s a love and hate affair. There are some who love the creativity; while the traditionalist fans of doughy cheesy wood-fired pizzas hate it. “This is not a pizza!” They are not exactly wrong.

The skinny pizza, created by the Spa Espirt Group, is inspired by the roti pratas, naans and pappadums, which would have a ‘crackling’ sound after taking a bite.

With a super-thin crisp base, they are usually topped with freshly cooked produce and lots of green, as though as you are having a salad as well. To appeal to the health-conscious. Of course if you are really a health-freak, you won’t touch a pizza of any kind.

Skinny Pizza has recently launched 3 new varieties, the Satay Chicken Pizza, Dijon Chicken & Coriander Pesto Pizza, and Moroccan Chicken Pizza.

The one which obviously works for the Singapore market is the Satay Chicken Pizza ($22), with is really quite over flowing with satay peanut sauce. I could not stop sweeping the sauce with the pappadum-like crust – the pair is obviously made for one another. Why did they take so long?

I liked that the chicken meat came in huge yet biteable tender chunks, with some pineapple cubes at the side which obviously worked.

The Moroccan Chicken Pizza ($24) on the other hand was a question mark. With mashed chicken meatballs cloaked in a hearty ragu sauce and served with mini portobello mushrooms, crisp bacon, sour cream, rocket and dukkah, this takes some getting used to and can prove to be slightly heavy. There was not an immediate liking, but I could live with a slice or two if it is ordered to be shared.

Vege-lovers (and maybe the ladies) may enjoy the Dijon Chicken & Coriander Pesto Pizza ($24). While the meat, the Dijon-marinated chicken is not just juicy as I would imagine, the supporting ingredients such as the grilled zucchini, sweet peach and pan-roasted pumpkin added some lovely sweetness and variety in taste.

The Satay Chicken has already proven to be one of the most popular flavours at Skinny Pizza, along with the regulars of Truffled Mushroom, Squid Ink, Ginger Butter Chicken and English Breakfast. Which is your personal favourite? Or do you happen to be a hater?

Skinny Pizza Raffles City
262 North Bridge Road #B1-63/64 Raffles City Shopping Centre, Singapore 179103 (City Hall MRT), Tel: +65 6333 5069
Opening Hours: 11:00am – 10:00pm Daily (Last order 9:30pm)

Other Branches: Plaza Singapura #03-79, 100 AM Level 1, Wheelock Place #03-04, Great World City #03-31/32

Other Related Entries
Peperoni Pizzeria (Zion Road)
The Manhattan Pizza Co (Orchard Central)
Spizza (East Coast)
Jamie’s Italian Singapore (Vivocity)
Pizza Hut (City Square Mall)

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Sari Bundo – Culture Shock At A Padang Restaurant In Jakarta Indonesia

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[Jakarta, Indonesia] Eating at a Padang Restaurant is quite a culture shock, but also a memorable experience. I would recommend a try whenever you are at Indonesia to get a taste of their traditional cuisine almost all at once – like a buffet. Ibu brought us to Sari Bunda, one of Jakarta’s most known Padang restaurants which has been around since 1967.

The car parked right in from the shop which is flanked with local street food stalls selling fruits. I do not know how to get here, but most taxi drivers should know this place. It is easy to recognise a Padang restaurant as the window would be displayed with trays and trays of Indonesian style dishes.

How to order Nasi Padang. In Singapore, we are used to the ‘pesan’ method of ordering. You point at the trays on display, and the dishes would be served in small quantities on rice. That is suitable for one or two customers.

A first culture shock for me. The moment we sat down at the table, a serving staff came with each hand holding at least 7 to 8 small white plates filled with food, and began throwing them on the door.

How he balanced and how he placed every dish in succession on the table is already a class act. We had more than a dozen dishes on our table in a minute. This is the ‘hidang’ way of serving.

Something I learnt. You will be charged by the food you consume from the table. If you do not want to eat from those dishes on table, you just need to return them at the end of the meal and pay less!

Yes. Untouched food will be served to other guests. I do not know how many times that meat in front of me had been ‘recycled’ and went around, but rest assured that dishes are prepared fresh every day (according to ibu.)

Trust me, even though there were like close to 20 plates on our table (for 6 persons), we returned only about 2 dishes and finished all the rest. Guess we could not resist those rich and spicy foods. (Well, a part of us felt we should return half eaten food to the other customers.)

Some of our favourites were the Ayam Bakar (grilled spicy chicken), Petai Goreng (fried green stinky bean), Terong Baado (eggplant) and Sate (grilled meat skewers). If you want to know, we returned the Dendeng Batokok (thin crispy beef like jerky – too tough and dry).

2 dishes left a deep impression (you decide in a good or bad way). The dark brown Beef Rendang (stewed beef in spices and coconut milk) though not fork tender, had a unique yet flavourful tasting rendang sauce – you know it is stewed for hours. I almost swept the plate clean.

After all, this Minangkabau dish was voted by CNN International readers as chose Beef Rendang as the number one dish of the ‘World’s 50 Most Delicious Foods‘.

Culture shock 2. The other is Gulai Otak (curried cow brains). What?! Yes, the brains of the cow that would easily appear in an episode of Fear Factor. Be game enough to try it. I mean, it does taste like, emmm… mushy tofu?

If you are up to it, you can always have cow spleen, cow liver, cow marrow, cow skin and cow lung – all available. No moostake about it.

The entire meal cost us 496,650 Indonesian Rupiah for a meal and drinks for 6 which is equivalent to $54. It can be considered slightly pricey when compared to other Padang restaurants, but it is one of the more popular ones around.

It is safe to say don’t come to Jakarta without trying Padang food – perfect for big groups wanting to sample a wide range of spicy delicious dishes in one seating.

Sari Bundo Masakan Padang
Jl, lr. H Juanda No 27, Jakarta Pusat 10120 Tel: +21 345 8343, +21 386 5055

*This entry is brought to you by Jakarta Tourism Office. Thank you Russell Cheong of Winsemius Consulting for organising this trip.

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Artisan Boulangerie Co. – Possibly Found The Best Croissant In Singapore

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Some celebrity bakers come to Singapore to open an artisan bakery, create a marketing hype, and return from time to time. The breads may be distinctive, but taste is seldom consistent.

Artisan Boulangerie Co.’s Executive Baker Eran Mayer moved his entire family to Singapore, launched a 4000 square feet flagship artisan bakery at 118 Killiney Road, and looks set to stay and expand. 2nd branch at Great World City is already opened!

Eran is a two-time recipient (2008 and 2012) of the prestigious Grand Prix de la Baguette de Tradition Francaise, and has a special liking for the Asian culture after working in Japan. He feels it is about time that Singapore experiences the culture of real French artisanal breads.

The Israel-born pastry chef means real business. Artisan Boulangerie Co. employs up to 70 staff, serving up to 50 varieties of of breads, pastries, sandwiches and pies per day. All in sight in an open concept kitchen. As all pastries and bread are handmade daily, the bakers are in the kitchen wee early in the morning to churn out fresh bakes.

Other artisanal bakeries all claim they bake the best croissant (Tiong Bahru Bakery, PAUL Bakery, Maison Kayser and Baker & Cook), but I think it is Artisan Boulangerie Co. that wins the competition for this piece.

ABC’s croissant ($2.80) has a delicate crust which cracks with a crisp shattering when it is broken apart, revealing an airy and soft inside, with circular twirls. The flaky crust is bound to leave crumbs on the table, but it makes eating croissant all the more delightful.

The bakery uses French flour imported from a traditional flour mill in Chartres, allows for at least 12 hours of fermentation of the breads.

The Baguette is also a winner. While some others could be rock hard and looks set to be a weapon for the Flintstones, ABC’s light and airy baguette has slight chewy texture that makes it good enough to eat on its own.

The coffee (from Toby’s Estate) and the sandwiches are not its strongest elements though. Sandwich could be more moist and flavourful, while coffee can be improved from its execution to art.

Some of the other breads and pastries, like the Orange Brioche ($5.00), Chocolate Banana Croissant ($4.20), Caramel Pecan Tart ($6.00), Chocolate Éclair ($4.50) and Rhubard Tart ($6.00) are a tad expensive for my liking, but remain popular choices, especially amongst the Japanese tai-tais.

Although there are so many artisanal bakeries sprouting all around, Artisan Boulangerie Co. look set to stay with its huge variety, dedication to freshness, and passion to bring the French culture of bakeries to Singapore.

Artisan Boulangerie Co.
#01-01, 118 Killiney Road Singapore 239555 (Somerset MRT) Tel: +65 6444 8130
Opening Hours: 8 am to 10 pm Daily

Other Related Entries
PAUL Bakery (Ngee Ann City)
Baker & Cook (Martin Road)
Tiong Bahru Bakery (Raffles City)
Laduree Singapore (Ngee Ann City)
Maison Kayser (Scotts Square)

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Imperial Treasure Super Peking Duck – One of The Best in Asia

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How many would know that our very own Imperial Treasure Super Peking Duck is ranked one of Asia’s 50 Best Restaurant (at Number 49), making it the only Chinese restaurant from Singapore on that list.

Alfred Leung’s Imperial Treasures group has always been known for their quality dim sum. While it may not be considered the very top of Singapore’s Chinese restaurant, every dim sum dish stands out from the average, while prices are about a dollar or two more than the usual restaurants per basket.

Come to Imperial Treasure Paragon during day time, and most of the patrons are tai-tais (many Indonesians and Japanese I spotted) who just did their shopping (or aesthetic treatments next block) or Chinese businessmen trying to strike a deal.

I recommended my friend Magdalene See this restaurant as she had a Liu Sha Bao craving, and we enjoyed every single dim sum that we ordered – from the plump fresh Har Kao prawn dumplings, to silky smooth Rice Rolls filled with char siew and oozing custard Liu Sha Bao.

People come here for another reason – their signature Peking duck roasted to almost perfection. They are not called the Imperial Treasure “Super” Peking Duck restaurant for no reason.

Though considered an imperial dish from Beijing China, Imperial Treasure’s version can be considered better than many other restaurants from the capital city.

To be pre-ordered at least 3 days in advance, the chef will crave the duck ($68) skill-fully in front of your table, into thinly crispy pieces with little meat and fats, lightly scented by the lychee wood used in the oven. From the way the duck is prepared, you know that these chefs mean their business.

For those familiar with Peking duck, there are 3 basic steps when it comes to eating it. Firstly, the crispest meatless slices are presented with a saucer of sugar, dipped and enjoyed on its own.

After which, the other carved lacquered roasted ducked slices are to be wrapped in hand-made flour crepe, while you can brush some hoisin sauce across for additional sweetness. When you are savouring your delicious wrapped pieces, do remember that this dish used to be served to China’s emperors.

The remaining meat can be cooked in a style of your preference, say fried into vegetables or made into a soup broth. My personal recommendation, and perhaps something unique to Singapore, is to order their Mee Pok.

Stewed or fried, the Imperial Treasure Mee Pok Noodles with ‘leftover’ duck meat is a true reflection on how the best of Chinese and Singapore’s cuisine can come together to form a simple yet formidable dish. Be prepared to pay about a hundred bucks for the meal of a few courses, but it is still highly recommended.

Imperial Treasure Super Peking Duck
#05-42/45 Paragon, 290 Orchard Rd. Singapore 238859 (Orchard MRT), Tel: +65 6732 7838
Opening Hours: Lunch 11:30am-2:45pm (Mon-Fri), 11am-2:45pm (Sat), 10:30am-2:45pm (Sun); Dinner 6-10:30pm Daily

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There Is No Such Thing As A Free Meal. This Is The Cost of Food Blogging.

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I have to get this off my chest. Only because too many people have come forward to say “Being a blogger is great. They get free this and that. Free travels, free haircut, free food.” My personal friends would say similar things to me, “You have a good life. All your meals are free.”

The answer is: Yes and No. My meals are free. But no, they are not free.

The topic that few bloggers really talk about – The cost of food blogging. To set the record straight, I am writing this on the presumption that people are looking into turning blogs into a money-making venture to sustain a feasible career and lifestyle. Turning blogging from a hobby to a career.

As the saying goes “There is no free lunch in the world,” and I still believe in it. Let’s start with the technical bits.

Blog Building
To be a professional blogger, I do not recommend using a free blogging platform – because it means a restriction in placing advertisements and customization. The costs involve would include getting a blogging platform, domain, blog design, and web hosting. My blog hosting fees ALONE are easily more than a hundred dollars per month. I went with a cheaper host before, but they were unreliable and could not sustain the volume of traffic.

Technical Equipment
Cameras (a decent DSLR please), laptop, photo editing software, equipment such as flash, light boxes, and props. You know the prices, the total can cost up to $10,000, or more.

Education and Training
I do not believe a blogger, or any professional for that matter, can sustain without undergoing continual training. I have invested in photography, writing and blogging books, and workshops on basic to intermediate photography and review writing which set me back by a couple of thousands. And the learning does not end there.


I spent $1000 reviewing this restaurant.

Labour Cost and Time Invested
And how about the ‘free’ meals and travels?

Yes, the truth is, a popular blogger can particularly get a FREE food invite (or much much more) every single day. I am not exaggerating to say if every food invite is accepted, your meals the entire year can be settled (and there will still be spillovers).

The funny thing comes: Suddenly, there is the assumption time is FREE. It is not.

Food Blogger A spends an average time of 4 hours writing a single post and editing photos. Food Blogger B who is known to write EXTREMELY FAST, also spends slightly more than an hour.

A normal food tasting can last anything between 90 minutes to 3 hours, though 4-6 hours is not unheard of. If we go by the average of 2 hours of tasting, an hour of traveling, plus 4 hours of writing and photo editing, that is 7 hours of work time.

If that blogger is paid $10 per hour (very very very conservative sum) professionally, using that time to blog would mean that the $50 ‘free’ meal is not worth it because he is in fact losing $20.

Of course there is the argument that food bloggers have to eat anyway. But again, we should look at the premise that this is going to be a professional career. And trust me, some official food tastings are hardly an enjoyment. No offence to the restaurants.

Cost Of Food Tasting
Plus, a food blogger just can’t go for free tastings all the time. It just doesn’t work for your readers or credibility of the blog. There are some restaurants we need to write about, and have to pay out of our own pockets.

To review a restaurant, I think it is only fair enough we try the bare minimum of 3-4 items. Similarly, we cannot write about a café after drinking one cup of coffee (though I have seen that happening).

An average restaurant bill can cost anything between $50 and $150. You know how expensive it is to dine in Singapore.

As for the compilation pieces, for example the 5/10 Best XXX (fill in food name) in Singapore. You go figure how much it would cost and time it would take to eat 10 different cheese cakes, or noodles. A food blogger who wrote on the Best Nasi Lemak in Singapore shared how she had to travel from Changi Village to Boon Lay. Think about the petrol money, or the cab fare.

Manpower
Some of the bloggers who do this professionally are hardly solo individuals, they usually come with a help or team of help – be it a writer, marketing or administrative assistant. There is really A LOT of work involved. Hiring additional labour cost money. Some get around it by getting their spouses, boyfriend, girlfriend or bff. That has to be sustainable in a long run.

How about free travels? Sounds like a good deal.
A travel blogger shared that he travels on sponsored trips only there is an additional honorarium or blog advertorial fees. I personally think that is a fair request. Going for a week of ‘free’ blogging trip would mean 7 days off work, which is really a huge income loss incurred for freelancers.

Many travel bloggers can attest that media travel trips are both physically and mentality exhausting. Surely they will instagram the picturesque highlights and drool-worthy food of their travels. Who would talk about waking up at 3am, or returning back to hotel only close to midnight because the itinerary was simply too packed?

I am happy for fellow bloggers who managed to turn their hobbies into a career. Seriously, I admire all their energy and passion. However, like entrepreneurs, only a very small percentage makes good money to sustain a living. And it is not a job with stable income at the end of the day.

Behind their more glamorous parts, are years and years of hard work that goes unseen. Years and years. Bloggers do not make money the moment they start a blog. I still encourage people to be one, but do not let money be that primary driving force.

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Samsung New Smart Oven – Cooking Has Never Been So Smart and Effortless

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I cannot cook but I would like to cook. I do not have the time but I would like to cook.

Not sure if any one reading this could be in the same situation as me, especially after a long day at work when all you wanted is a quick and effortless meal yet still taste delicious and healthy back home.

When my new ‘toy’ arrived from Samsung, I got very excited – the new Samsung Smart Oven (MC32F606).

I wondered what it meant by ‘smart’? And discovered that the oven’s sensor technology and high-quality cooking performance allow us to grill, microwave, slim fry (yeah to that), and even have pre-programmed ‘fermentation’ features to make dough and yogurt. It’s like a multi functions-in-1 machine.

There are 2 smart features that I really liked
Slim Fry Technology – For the lazy people like me who want to indulge in some crispy chicken wings and fries, this oven can prepare them without the use of additional oil.
Smart Multi Sensor Technology – The smart oven can judge if the cooking stages are completed based on surface temperature. No more over or undercooked food!

Grilled Teriyaki Salmon with Mushrooms and Potatoes

Ingredients
- Salmon (Marinated with 3 tablespoons of teriyaki sauce and some pepper in a ziplock bag for 30 minutes)
- White mushrooms (Sliced, added some salt, drizzled with some olive oil.)
- Spinach (Marinated with same teriyaki sauce or soy sauce to your preference)
- Potatoes (Seasoned with some salt, pepper, topped with mozzarella cheese)
- Optional: An egg

Instructions (The Orthodox Recipe Way)
- Spread some butter (or olive oil) over the salmon. Grill the salmon in the oven for about 8 minutes. Top with minced garlic and oregano.
- Place the potatoes in the oven and grill for about 30 minutes. The cheese will melt turn golden brown which will be a good indication.
- For the mushrooms and spinach, grill for about 6 minutes. You can add some minced garlic halfway and stir it around.
- Serve.

This may sound ironic but I am the kind of person who finds it extremely hard to follow recipes precisely. I am likely to make a few changes. The Samsung Smart Oven came with a recipe booklet, but you know what… I actually left it aside and decided to experiment and ‘play’ with the functions of the oven.

Instructions (The Unorthodox Way)
- Place ALL ingredients onto the tray into the oven. Grill for 8 minutes and serve. Yes, that’s all.
- For variety, I ‘Slimmed Fried’ an egg using a heart shaped mould.

To summarise, I could really just put some of my favourite ingredients together (or whatever I can add from my fridge), put them in the oven and in a matter of minutes, I got an entire meal out. Plus, cleaning is minimal as I only need to clean that one tray and plate.

Cooking has never been so smart and effortless. Thank you Samsung Smart Oven MC32F606!

Note: I will next try to do up a burger using the Samsung Smart Oven where every item is slim fried. Look out for it!

*This entry is brought to you by Samsung Singapore.

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Zafferano – Italian Restaurant With a Spectacular View

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Pardon me, I have not heard of Zafferano prior to this tasting. With a spectacular view located at the top floor of the Ocean Financial Centre, 240 metres above the ground, the restaurant did not seem to get as much buzz as the other high attitude restaurants – Equinox, Jaan, Ku De Ta and Stellar at 1-Attitude.

After I made my way up to Level 43, I was awestruck by the view presented, a 270 degree view overlooking Singapore’s skyscrapers in the CBD and Marina Bay areas. The interior, in golden hues and deep orange lighting, was appropriately stylish and elegant at the same.

Zafferano also has a new Executive Chef Fabio Cucchelli, who apprenticed at Thomas Keller’s 3-Michelin-starred French Laundry and subsequently became Executive Chef of La Siriola of Hotel Ciasa Salares in the Italian Dolomites, which earned one Michelin star.

Chef Cucchelli focuses on creating dishes using the high quality fresh ingredients, observing the style of traditional Italian cuisine he was familiar with while incorporating a modern touch. The presentation is generally simple and natural, and with the emphasis placed on ingredients and flavours.

The Fiorentina alla brace ($168 for 3-5 persons), a charcoal grilled 900g black Angus t-bone steak with oyster mushrooms, shallots and bone marrow was the dish that left the deepest impression, and it is likely to be the most pricey in the entire menu.

We can taste why. It was presented already sliced up (good for lazy eaters, bad for slab-lovers), in a tenderness and doneness that the table could identify with – balanced, quite lean with a touch of fattiness, in between lean and fatty, easily flavoursome without the need for much sauce.

The Pappardelle al ragu d’anatra ($27) which had home-made pappardelle pasta with duck ragout was a competent pasta dish, but felt it lacked the extra ‘wow’ factor to distinguish it enough to make me want to come back again.

Both desserts – their signature Nocciole di canelli ($19) and Ricordando Amalf ($15) may be the factors for me returning. The former is canneli hazelnuts done four ways; crumble, ice-cream, caramel and sauce. The ingredients are quite intricately used. And I know it may sound slightly selfish. Do not share the dessert as you may want to experience this in its entirely.

Citrusy desserts seldom resonate with me, but the Italian amalfi lemon crème with forest berries was a pleasure to look at, with a zesty taste that sends bolts of springs into your taste buds.

Some of the other dishes were not-impressionable, unfortunately. I am a little divided on this one. If friends need an Italian restaurant for corporate meetings, or a spectacular view for a dinner date, Zafferano would make the cut. But I am just too spoilt for choices when it comes to exquisite Italian cuisine around here.

Zafferano
Ocean Financial Centre Level 43, 10 Collyer Quay, Singapore 049315. Tel: +65 65091488
Opening Hours: 1130am – 3pm (Mon-Fri), 530pm – 1145pm (Mon-Wed), 530pm – 1am (Thu-Sat), Closed Sun

Other Related Entries
DOMVS (Sheraton Towers)
Pete’s Place (Hyatt Hotel)
La Brezza (St Regis)
Garibaldi (Purvis Street)
il Cielo (Hilton Hotel Singapore)

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5 Best Korean Fried Chicken in Singapore. Crispy and Moist!

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Korean Fried Chicken, otherwise known as KFC, deserves a class and category of its own. By double frying and removing the fat from the skin, the Koreans have developed a crunchy, non-greasy deep fried chicken, mostly dipped in sauces from sweetish garlic soy, spicy pepper to bulgolgi.

Singaporeans not knowing where to have a decent Korean meal just need to go to Tanjong Pagar and throw a stone to select your restaurant. These are 5 personal Best Korean Fried Chicken where you can safely invest your calories for satisfying flavourful pleasures.

Chicken Up
48 Tanjong Pagar Road Singapore 088469 Tel: +65 6327 1203 (Tanjong Pagar MRT)
Opening Hour: 5:30pm – 2:00am (Mon-Sun)

Chicken Up’s Spicy Up ($18.00 for 4 pieces, $34.00 for 8 pieces) is up and up expensive! It has regularly been known “The Best Korean Fried Chicken In Singapore” (Straits Time’s Hsueh chose it in a blind-taste). The batter is crispy with a ccccrunch, and the cccchomp down the drumstick reveals juicy and moist meat which reminds me of the old old incarnation of KFC of my childhood days. Not spicy enough though, and I did wonder if it would legitimately be the best. Then I had the Soya Chicken ($12 for 4 pieces), wings coated with Korean soy sauce, and I am confident enough to declare this the champion. If you are vengeful towards chicken, a fried chicken BUFFET is available for dinner at $25+.

Bonchon Chicken 본촌치킨
201 Victoria Street, #01-11 Bugis+ (former Illuma, opposite Bugis MRT), Singapore 188067, Tel: +65 6884 4768
Opening Hours: 11:00am – 11:0pm

Bonchon Chicken is deep fried twice – so the skin becomes crunchier and the meat less greasy when compared to the usual American fast food fried chicken. It feels kind of pricy though. A medium combo of 6 wings, 2 drumsticks with one side is $15.90, and I am only saying it because the pieces are quite small. The skin comes off in pieces, with the sauces nicely enveloping it. The meat not quite like the usual, is tasty and not too oily. Plus point, it doesn’t leave much of a stain on your fingers even if you use your hands. Despite its haphazard service, I am prepared to love this. (Read: Bonchon Chicken (Bugis+))

4 Fingers Crispy Chicken
Ion Orchard (Orchard MRT)
#01-32 Plaza Singapura Singapore 238839 (Dhoby Ghaut MRT)
Opening Hours:10:00am – 10:30pm Daily

4 Fingers is easily the most popular Korean Fried Chicken brand among the youths. Its speciality is the 4 Fingers Crispy Chicken Wings and Drummettes (6 pieces for $9.95) coming in flavours of soy garlic, spicy or mixed. Seriously speaking, the seasoning is very tasty and you would want to slowly lick the sauces off the skin. The chicken though, felt like they went for an extended sun-tan session, and were dry and shrivelled. If you want moist and piping hot, then order the Chicken Drumsticks (3 pieces for $10.95). (Read: 4 Fingers Crispy Chicken (Plaza Singapura))

NeNe Chicken Singapore
1 Vista Green Exchange, Star Vista #01-24, Singapore 138617 (Buona Vista MRT), Tel: +65 6694 5489
Opening Hours: 11am – 10pm Daily

NeNe Chicken used to be my favourite, until its quality took a dip. Sometimes I like it, sometimes it is so-so and cold. It is like taking a ne-ne gamble. My recommendation is the Swicy chicken, which comes in a set of 2 pieces ($8.90) or 9 piece whole chicken ($25.90). The chicken is surprisingly not oily, even though we are provided with plastic gloves. Just lick the sauce off your fingers if you are at home. Even though we left it the chicken out for some time, the batter remains crisp, and the meat succulent. (Read: NeNe Chicken (The Star Vista))

Kko Kko Nara 꼬꼬나라
#01-0157 Tras Street Singapore 078996 Tel:+65 6224 8186
Opening Hours: 11am – 230pm, 5pm to 3am Daily

Unlike the previous 4 where the focus is fried chicken, Kko Kko Nara is a typical Korean restaurant with the usual Korean fare, which happens to be very known for their Korean Fried Chicken. For those who love variety, get the Combo Chicken Set ($20 during lunch, $25 during dinner) which has 9 pieces with 3 different favours – original, sweet and special garlic soy sauce chicken. (My order was lost in translation with their staff though, who looks keener to watch her Korean MTVs.) The original was good enough, sweet was sticky and like sweet and sour chicken with too much sauce, and the garlic chicken evenly marinated and tasty. Overall, the chicken meat was strangely colder than it should be. Maybe it’s the aircon.

Woori Nara Korean Restaurant
19 Lorong Kilat #01-02 Tel: +65 6464 9282
Opening Hours: 11.30am – 2.30pm, 5.30pm – 12 Midnight (Mon to Sat), 5pm – 12 Midnight (Sun)

The Number 6. The one that many Korean Fried Chicken fans talked about… Woori Nara. After venturing all the way to Lorong Kilat, the Sample Boneless Fried Chicken. ($20) with its Yum Yum, Soya Garlic and Original was decent but disappointing as we went with a certain level of expectation. Somewhat like oversized chicken karaage, there was little sense of satisfaction. We want juicy meat!

Which is your personal favourite Korean Fried Chicken in Singapore? Is it crispy, flavoursome and moist?

Other 5 Best Entries
5 Best Liu Sha Bao in Singapore
5 Favourite Zi Char Places in Singapore
5 Best Singapore’s Old School Cake Shops from the 60s
5 Best Matcha Cafes in Singapore
5 Stalls to Try At Hong Lim

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Keisuke Gyoza King – The Ramen King Opens a Gyoza Shop. Where Else?

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There was a slight disappointment that Keisuke’s 5th outlet in Singapore is not going to be a ramen shop. The consolation is the usual sidekick, the humble gyoza, takes centre stage at this new shop.

Where else? At Orchid Hotel, a few restaurants away from Keisuke Tonkotsu King, flanked between Menya Sanji and Sushi Kou.

I won’t deny that I am a fan of Keisuke Tontotsu King, Tori King, Four Seasons and Keisuke Tokyo (in that order.)

Gyoza King’s concept is rather straight forward. Get a Gyoza Set ($13.90) which comes served with 5 dumplings, 2 side dishes, Koshihikai rice and soup. The Gyoza ala carte ($8.00) is comparatively pricier, and it makes more economic sense to order the full set.

The good news first. Keisuke’s signature beansprouts and cabbage come F.O.C at the counter seating table, and somehow they work wonderfully well with the steaming hot bowl of Japanese rice. For once, I feel I am able to gulp down an entire bowl of rice with just beansprouts. Simple pleasures.

The gyoza come with 3 types of fillings – pork, chicken and prawn. All right, the description says “mixed with rich and thick Tonkotsu broth”. My dumplings did not feel it had much of those juicy broth spilling out, but it was still a delicious plate of slight crispy thin outer layer, wrapped around moist fillings of fine minced pork.

For those who fear of a ‘porky’ aftertaste, Gyoza King’s take had not much of that. The prawn version could do with whole shrimps rather than minced prawn. But it is purely personal preference. There is a sweetish bite to the gyoza, largely because they included crab stock in the meat.

There were a variety of side dishes available such as Chicken Nanban with Tartar sauce, Stir-fried Egg with Tomatoes, Deep Fried Tofu with Minced Pork Gravy and Stir-Fried Eggplant with Miso. This feels suspiciously like Osaka Ohsho.

Other than the Fried Brinjal, the side dishes felt rather ordinary and mass cooked as though this is what the Japanese would serve if they would have a ‘chye peng’ stall.

The 18-seater shop felt foodie-claustrophobic (a new term I coined for a foodie who needs his space while dining), and I wanted to quickly finish up my side dishes so that they would clear down off the table, to give space for me to enjoy the gyoza. That didn’t happen. The plates were still left there.

Gyoza King is where the office crowd would go to get a quick yet filling lunch, provided that there is no queue. The gyoza is definitely better than average, but I wonder about going back again and again to eat the same stuff. Ramen, on the other hand, is a different story.

Gyoza King
#01-15 Orchid Hotel, 1 Tras Link, Singapore 078867 Tel: +65 6804 6674
Opening Hours: 11:30am – 2:30pm, 6:00pm – 10:30 pm (last orders 10pm)

Other Related Entries
Keisuke Tonkotsu King (Orchid Hotel)
Teppei Japanese Restaurant (Orchid Hotel)
Sushi Kou (Orchid Hotel)
Osaka Ohsho (Raffles City)
Menya Sanji (Orchid Hotel

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Nara Thai Cuisine – Best Of Thai Street Food At Ion Orchard

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Nara Thai Cuisine is known as an atas restaurant in Bangkok, a shoo-in for Thailand Tatler’s Best Restaurants List for 7 consecutive years. It’s Tatler, not just any magazine. The restaurants are established at Erawan and Central World, easily considered the most high-end shopping malls in Bangkok. (Read: Nara Thai Cuisine Bangkok)

It is not surprising that Nara Thai would choose Ion Orchard as their first overseas outlet, which is an iconic shopping mall in Singapore.

Nara Thai in Bangkok caters more to the middle-upper class (Thai tai-tais with big black hair, customers looking like gorgeous Thai celebrities), with many Hong Kong and Taiwanese tourists turning up armed with guide books.

The décor is in a luxurious royal purple, with traditional Thai furniture design given a modern interpretation, and some dishes coming adorned with orchids.

Therefore food wise, do not expect the super spicy-sweet-zesty-salty-oily-fish saucy that can be typical of some Thai street food, especially Northern Thai cuisine. Nara’s Thai food can be said to be almost safe, comforting, mild (in relative terms) and suitable for the international palate.

One of their signatures is the Kuay Tiew Rua Nua ($14.90) Ayuthaya Boat Noodles served with Beef in dry or soups versions.

Of course I would say get the soup version, tasting thickly robust and complex, that kind of makes you feel it is very ‘nutritious’. Unfortunately, the Singapore version does not include blood in it. Yes seriously, blood in its original incarnation.

The other popular noodle dish, the Phad Thi Phu Kung ($15.90) with soft shell crabs, prawns and chicken is just okay. You probably had better versions elsewhere, but you would still end up ordering it for comparison. Some of their other dishes also tasted too ‘safe’ and boring, but I guess that is inevitable.

Nara Thai’s take of the iconic Tom Yum Kung ($19.90) is a pleasant surprise, using large tiger prawns as importing river prawns would have been less fresh.

Unlike some other tom yum soups which can be one-dimensionally spicy and sour, this broth is a fine balance of being spicy, tangy, sour and milky. The soup may be considered mild, but its taste still packs a kick.

Who would have thought desserts can be fun too? The I-Thim Nara ($8.80) comes with a scoop of coconut ice cream with 8 different cups of sweet condiments, all up to you to play and match. I just couldn’t help piling up with their home-made red ruby and roasted peanuts, making a colourful and crunchy treat.

While Nara Thai Singapore is more expensive than some of the other Thai restaurants, I am glad to say it is not as pricey as what I would have expected for the taste and ingredients used. The Thai lady staff at the door was polite and friendly, in typical Thai fashion “Sawadee Krup!”

Nara Thai Cuisine
#B3-21 ION Orchard, 2 Orchard Turn Singapore 238801 (Orchard MRT)
Opening Hours: 11:30am – 10pm Daily

Other Thai Restaurant Entries
Folks Collective (China Square)
Rochor Thai (Joo Chiat)
KHA (Martin Road)
Spicy Thai – Thai Café (Aljunied)
Sweet Salty Spicy (Rail Mall)

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Sabx2 – Bangkok Pratunum Wanton Noodles Singaporeans Flock To

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[Bangkok, Thailand] Truth be told, there is nothing really extraordinary about this famous wanton noodles, also known as the “Sabx2 Pratunum noodles”. Many Singaporeans flock to this air-conditioned shop, right opposite wholesale shopping paradise Platinum Fashion Mall.

I can understand why we go there. During a 4 days trip to Bangkok, I went back twice.

There is a sense of nostalgia it evolves. This is the kind of wanton noodles I grew up with – simple, plain, unassuming, and full of pork lard fragrance.

The shop opens at 9am. I went about 10:00am and it was already packed. Could hear the Singaporean accent everywhere.

Just as I thought I would struggle with ordering (since there is no menu here), the young Thai waitress spoken in broken Mandarin “Ni yao da de hai shi xiao de?” (Do you want the big or small bowl?) Ordering became a breeze, fortunately.

The wanton noodles (50 baht, $1.96) arrived in a floral plastic plate. “So little, I thought?”

With springy noodles, extremely thin roasted pork, and few dumplings, this reminded me somewhat of the old National library’s Nam Seng Noodles or Lavender’s Kok Kee. Except Sabx2’s version had much less sauce, flavoured by what we frighteningly call as pork lard oil. The soup version is not as good.

Those who are fans of the Cantonese Hong Kong style of wanton noodles would frown at this. But while slurping down the noodles, I cannot help thinking about the joys of having this during my childhood days, and how hard it is to find this unadulterated yet still delectable taste back home.

Sabx2’s ‘Ter Kah’ pig trotters dish (150-170 baht, $5.89) is kind of pricey in Thailand’s street food context, but you should not leave without ordering.

The entire plate with intestines, tau kwa, egg and preserved salted vegetables is a mouth-watering mess of brown, and the trotters are chopstick-tender smooth, soaking up the savoury braised sauce.

The shop is about a 5-8 minute’s walk from Platinum mall, right across the overhead bridge. Walking from Siam Paragon or Central would take about 20 minutes. If you are cabbing, the landmarks to tell your driver are Phetchburi Soi 19, Glow Pratunam Hotel, at a small lane diagonally across the side of Shibuya Shopping Mall.

SabX2 Pratunam Wanton Noodles
4/32-33 Soi Petchburi 19, Pratunam, Bangkok, Thailand, Tel +66 2 653 9618
Opening Hours: 9am – 4pm Daily

Other Related Entries
Platinum Fashion Mall Foodcourt (Bangkok)
Greyhound Café (Bangkok)

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Wings World – New All Wings Restaurant At East Coast Road

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A specialty quick service restaurant which serves mainly chicken wings? What took Singapore so long to open something like that? And I am not just talking about Korean Fried Chicken.

Wings World got us fellow deep fried chicken lovers fairly excited. Located along East Coast Road next to the famous ‘Gordon Ramsay’ 328 Katong Laska, this new restaurant serves American-style wings in 13 different flavours – some covered with sauces and some dry seasoning.

Wings are in sets of 6 pieces ($7.95 with side and drink) or 10 pieces ($11.15) where you can choose between winglets, drumlets or a mix of both.

Mix and match flavours such as the more saucy Buffalo, BBQ, Teriyaki, Asian Zing, Mango Habanero or Rajin Cajun, Italian Herbs, Jamaican Jerk, Vurry Curry and Citrus Pepper which are covered with dry seasoning. The sauces are said to be made inhouse from scratch using over 75 spices, herbs and ingredients. Colonel Sanders in the making?

Here’s what we liked first: Service was prompt and friendly, the shop took some effort to make it the décor all American-like (though we felt the chairs and flooring didn’t fit in that ‘Western’ look).

The sides of Seasoned Fries, Coleslaw and Potato Salad ($1.75) were generally liked by our table to varying degrees. At least we each had our favourites.

When the wings came served, we had to admit we were slightly disappointed with the look and portion “Huh? So small only”. We came with larger expectations, anticipating those bigger Buffalo wings type.

Perhaps we took some time photographing the wings (say 5-8 min), they ended up being dry and parched, especially those with dry seasonings. Then, I wondered what the moisture of the wings would be like if after takeover. After all, I would imagine people buying party packs home, which are incidentally $43.95 for 50 wings.

Of the many flavours tried, the Mango Habanero (part sweet part chilli peppery), Buffalo, and Italian Herbs tasted best – generally with a more distinct zest and bite. The Buffalo comes in mild, hot and blazin, though I think a 4th level would work better – bring it on.

Being new, Wings World would need some time to focus on what it does well. My table had two suggestions (and I hope they allow us to be frank): Include more sides such as increasing the variety of fries (or even include milkshakes), and maybe get another chicken supplier. We all prefer fatter wings.

Wings World
214 East Coast Road Singapore 428913 Tel: +65 6247 7477
Opening Hours: 12pm-10pm (Sun-Thurs), 12pm-11pm (Sat)

Other Related Entries
5 Best Korean Fried Chicken in Singapore
Wingadees (Junction 10)
Bonchon Chicken (Bugis+)
4 Fingers Crispy Chicken (Plaza Singapura)
NeNe Chicken (Scape)

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Singapore Airlines Business Class Food – A Great Way To Fly and Eat

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Singapore Airlines have always been our pride, having won several awards and known to be one of the world’s best airlines. While some may complain about the drop of quality in food and service over the years, especially in the economy class, the taste is still a mile above (pun not intended) some of the other airlines.

In terms of culinary offerings, the meals for SQ’s Business Class are really one of the best (some of the other airlines’ food is really not palatable). If you have not travelled in first or business class before, and are thinking about investing your money or miles in that ticket, here are some food features to expect.

The best food service to me is the “Book the Cook” option which allows you to order the main course at least 24 hours before flight departure. Yes, it makes you feel unique and special, because only you would have the meal (unless another person coincidentally orders it). So more not “chicken or fish?” question.

Some of the specialities are created by their International Culinary Pane, including chefs Alfred Portale, Georges Blanc, Matthew James Moran, Sanjeev Kapoor, Suzanne Goin, Yoshihiro, Zhu Jun and Singapore’s very own Sam Leong.

Of which, one of my favourite would be the Boston Lobster Thermidor, with juice lobster tail sautéed in butter, flambéed in brandy, sprinkled with cheese, and served with creamy mushroom sauce, garlic and spicy mustard, and buttered asparagus – a luxurious and rich tasting dish.

Perhaps I am bias towards the Asian palate, given a choice of 3 to 4 items of its fixed menu, the Asian selection generally fare better than the European flight cuisine – which can taste quite one dimensional.

One of my most memorable Business Class meals is the flight from Singapore to Tokyo, when you can experience the “Hanakoireki”.

This is an elaborately pretty and delicately sumptuous meal which has an delectable spread which included cold dishes such as Kuchitori (vegetable appetisers), Mukozuke (seasonal sashimi) and a variety of dishes such as Yakimono (grilled dish) and Takiawase (simmered dish), complemented with rice, miso soup and a seasonal dessert.

The “Hanakoireki” is available on selected flights between Singapore and Tokyo, Nagoya, Osaka and Fukuoka, and between Tokyo and Los Angeles.

Some of my friends who wish to experience Business Class for the first time, would usually choose the Singapore to Bangkok leg. Only because it is not too expensive, with about 2 hours to enjoy that posh experience.

With that said, I generally find the long haul experience a lot better than the short flights. During my last Bangkok to Singapore trip, the service crew wasn’t exactly the friendliest. In fact it was a senior steward who sounded possibly condescending, and another stewardess rather snappy. This may be acceptable in another airline, but we are expecting much more from SQ.

The recommended meal of Roasted Chicken Breast with Pistachio Sausage and Green Peas, turned up to be a boring choice. Okay, when in doubt, pick Asian.

It may sound strange, but I prefer picking local selections when given the choice, because I would like to see SQ’s interpretation and how they present our best to the world out there.

So far the popular Singapore style Chicken and Lamb Satay seldom disappoints, except with an occasional dry meat, especially its spicy sweet peanut sauce. The Fried Carrot Cake with Preserved Radish and Prawns is easily my favourite dish in all the meals I had on board.

Oh yes, the drinks. Get the Mimosa , part champagne part orange juice (this is not available on the menu, but the SQ girls will know), or the Golden Spice, a refreshing drink of lime cordial with ginger ale and fresh pineapple juice.

If you really want to indulge and pamper yourself in a Singapore Airlines Business Class, the Singapore to Tokyo flight is the most unforgettable, both for its impeccable service and elaborate food presentation.

* Singapore Airlines did not sponsor me in any of these meals. This review is compiled from various trips of traveling on SQ Business class, mainly for corporate trips.

* Totally irrelevant, but if you want to shoot food photos on the plane. You have to a) get the window seat b) book daytime flights when you know meals are served during the day.

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Twelve Cupcakes vs The Real Singapore – How Can You Be SURE Of The Truth?

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Twelve Cupcakes is recently in the limelight again. If you have not heard, The Real Singapore (‘TRS’) has published a series of entries claiming that Twelve Cupcakes is exploiting foreign labour – which TRS says is based on conversations with a Filipino supervisor, and subsequently an entry (I presume from the same supervisor) which reads like a letter to TRS.

The entires claim, among other things, that Twelve Cupcakes pays their foreign workers $3 per hour, a baker from China earns only $800 per month, and foreign workers get less off-days than local staff.

My first reaction to reading this article is – SURE or not?

After all, the staff at Twelve Cupcakes usually look quite happy, and I recall always seeing young local females fronting the shop. Besides, I am skeptical that anyone would work for $3 per hour in F&B, or anywhere in Singapore for that matter!

I personally find it alarming, very alarming, that some take what is written on the website as the whole truth. Don’t we need to verify some facts and figures, or at least get the other side of the story before we exclaim “I am so going to boycott that cupcake shop forever”?

I felt there was definitely more to this, and decided to write to Daniel Ong CEO of Twelve Cupcakes and The Real Singapore. I also checked with NTUC and MOM with regards to foreign employment issues.

The Real Singapore Side Of The Story
This is from an email interview with ZhiXin from TRS Editorial Team: “We were first contacted by a local part time worker complaining about Twelve Cupcakes changing their shifts from 2 people to 1 and they are not allowed to visit the toilet.

After publishing her story, another outlet manager who is a foreign worker contacted us through email to tell us about her story. You can find her story on our site her name is Estrada. We talked to her on the phone and she was crying and seems very depressed which is why we decided to publish her full story.

We also talked to 2 other former employees of Twelve Cupcakes and both of them have very negative experience at twelve cupcakes. One of the girl is a part-timer called Gina saying they are paid only $3/hr with no overtime pay. Basically all the workers said Daniel Ong’s rebuttal to the original TRS article about working 8 hours a day only and with heaps of overtime pay is false.”

Daniel Ong’s Side Of The Story
In a phone interview with Daniel, he revealed that the news was likely to be created by a disgruntled former employee .

Daniel openly shared he had 13 foreign staff out of the 120 plus workers he employed, of which 8 are from the Philippines – and all reflected they were happy to be working with Twelve Cupcakes. A local outlet supervisor would earn about $1,800 to $2,200, while a supervisor from a foreign country would get about $1,400 – that is excluding additional allowance, lodging and the extra MOM levy.

All his workers from China are part-time cleaners and assistant bakers, who get at least $1100 in take-home pay, not including bonus and incentives.

According to Daniel Ong, Twelve Cupcakes pays about $600 in levy per foreign worker, so money-wise; employing a foreign worker can be more expensive than a local staff.

I have spoken to many F&B owners. Many have said the same thing. After factoring in the levy, it can be more costly to employ a foreign worker than a local one. Some business owners may still choose to do so because they perceive, whether rightly or wrongly, that foreigners are generally more proactive, trustworthy and willing to work hard. Others do so because they simply cannot find enough local workers to fill the positions.

Many times, the truth speaks for itself. If workers are indeed exploited, it would be reflected in the services, high turnover, and even products. You know a service staff is smiling genuinely or not.

Some have said Twelve Cupcakes is doing this for publicity. Seriously and logically, I do not think any F&B business owners would choose such a seemingly insane way of marketing. Daniel Ong revealed that sales of their cupcakes did drop by about 10%, and some ex-customers feedback that they won’t buy from a shop which exploits foreign labour.

In addition, I did a check on MOM guidelines. Based on the service industry rate, if a company hires 10-25% foreigners out of the total workforce, the levy is $400 or $500. A $600 levy is applied when foreign workers constitute more than 25% of the company’s workforce.

Accordingly to TRS’s first article written by the contributor Vettel (presumably a fan of their cupcakes), he/she went around different Twelve Cupcake shops to speak to supervisors and baking staff. This is entirely different from their email reply to say they were “first contacted by a local part time worker complaining about Twelve Cupcakes”.

From this experience, I have come to realise how important it is to practice information literacy skills, a simple check with three sources had already unveiled inconsistencies and led me to question how credible some online pieces really were.

We get so much information every day, some of them are rumours and half-truths that are spread around especially on social media. Yet some of us are treating as though they are true, and getting angry over nothing.

Why are we so fast to slam and judge?

Why are we looking at one photo or video, most likely taken out of context, and criticizing what we perceive has happened. Personally, I really feel this is becoming quite frightening. (I don’t even know when someone will say something out of nothing about me.)

A simple way to avoid all this misinformation is to apply the 4 ways of S.U.R.E to content that you come across. S.U.R.E stands for Source, Understand, Research and Evaluate, a simple acronym that the National Library Board has recently come up with as part of their National Information Literacy Programme to make Information Literacy skills easy and accessible for everyone. (* To find out more about S.U.R.E – Source, Understand, Research and Evaluate. )

As news consumers, we also should be responsible enough to get information from various sources, ascertain there is backed by certain evidence and research before evaluation. Before we click Likes or Share and say “This person is so terrible. Perhaps ask why we are judging others without seeing both sides of the story.”

As I am typing this, there is another social media furore against main stream media. While publishers definitely have to execute journalistic responsibility, we news consumers also has to be responsible in reading and sharing.

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Slim Fry with Samsung Smart Oven – Healthier and Crispy Deep Fried Food!

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This is a true story. My mum wanted to steam some yam cake for breakfast, but the stove ran out of gas just after a minute! She is a typical Teochew – she must have her yam cake. I was already running slightly late for a work meeting…

Then I thought about the new Samsung Smart Oven in the kitchen. Okay, I literally threw the slices of yam cake on the pan, drizzled some sauce and sambal chilli, and popped it into the oven to ‘slim fry’. I went to my usual get-to-work routine of cleaning and dressing up.

20 minutes later, I cracked one egg over the yam cakes, slim fried for another minute, and the entire dish was all ready!

The yam cake was to our pleasant surprise quite delicious, slightly crispy on the outer layer, while the cake remained moist. My mum was happy of course. I even helped with the cleaning, which really meant just washing up the pan. And I made it to work on time. Amazing.

The Samsung Smart Oven MC32F606 includes a range of smart features such as sensor technology, high-quality cooking performance and a modern sleek aesthetic. This is really suitable for households or individuals who have to work long hours, but still want to fix up a quick great-tasting meal back home in a matter of minutes.

My favourite function is easily the ‘Slim Fry‘ mode, with a technology that can prepare crispy meals without adding any additional oil. The Samsung Smart Oven combines a grill with warm air circulation to envelop foods, allowing them to become crispy inside and out. Compared to the usual methods of deep frying, the food is healthier without the greasiness, and there is so much less cleaning to do.

To put the Samsung Smart Oven to the test, I experimented with ‘slim frying’ several items.

Ebi Prawn Butter Roll Burger
This Ebi Prawn burger is so delicious that my friend wanted to know which café or restaurant I took it away from. I won’t claim credit. Well, technically, I merely put them together.

The ingredients included butter rolls (preferred them to the usual burger bread as it is lighter and slightly sweet), slices of cheddar cheese, Japanese mayonnaise mixed with some Teriyaki sauce, some vegetables of your choice, and prawn patties.

The prawn patties are ‘slim fried’ about 18 minutes. After the ingredients were assembled together, the burger were slim fried for an additional one minute so that the bread becomes slightly ‘toasted’ and cheese would melt.

Pop Corn Chicken
Of all the items that I tested, the pop corn chicken worked best – it took the shortest amount of time, and there was a certain lightness that made the slim fried chicken very snack-like.

Hash Brown
Hash brown worked absolutely fine as well. Plus, I did not even need to add a single drop of oil. It took about 20 minutes to get them ready, or slightly shorter if you preferred them softer and not so hard on the outside.

Shoe String Fries with Pork Floss
The fries would need about a teaspoon of oil if you would want that golden glow enveloping each one of them. They were quite close to that fast food restaurant standard (which starts with M), except they were not as golden brown. Perhaps because I did not use too much oil. I mixed the fries up with some pork floss and they made all that difference.

Gyoza
The surprise is not so much of the skin, I was expecting the dumpling skin to be crisp anyway. The inner meat was still moist and slightly juicy – I really was not expecting that.

Curry Puffs
The curry puffs were ‘slim fried’ without oil, thus the paler beigey colour. The puffs tasted more baked than deep fried, not that I minded at all.

Defrosting of food s made easier due to the sensor technology that detects food density, with control settings for “hard,” “mid” and “soft”.

The coming Christmas and New Year would be a busy period for many, with friends and relatives visiting, and some will fret over not having enough food, At least now I know, if I need some piping hot chicken nuggets, sausages and light bites, I can still do all the ‘cooking’ fuss free and clean.

*This entry is brought to you by Samsung Singapore. The Samsung Smart Oven (MC32F606) is now available at $649 at major consumer electronics stores.

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Sun Ray Café – Pets Friendly Cafe That Feels Like Home

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Recently I was invited to be the judge of the Epicurean Star Award Singapore 2013 organised by the Restaurant Association Of Singapore, and my assigned category was Best Bakery / Bistro / Café. Certainly my favourite award category to be judging for.

Sun Ray Café is one of the nominees for Best Café. While it is possibly the most unknown or smallest in scale amongst all in the list, this little café at Serangoon Garden Estate has left very positive impressions for my co-judge Chef Judy Koh and me. We were secretly rooting for it, though it didn’t win in the end.

One of Sun Ray’s biggest appeals is that it is pets-friendly (NEA-licensed). The café is divided into two main rooms – the left for pets with their owners, and the other, well for just the humans. So if you happen to be allergic to say animal-fur, the cafe is divided into two parts. Some came with their children, some spent their afternoons away typing on their laptop.

Getting to its location at Brighton Crescent posed to be quite a bit of a challenge, a number of bus stops away from Serangoon Central, in the middle of rich men’ terrace houses. But I am glad I finally made it there.

Unlike the usual run-of-the-mill café food selections, Sun Ray seems quite serious in providing a menu departing from the selections of off-the-shelf food, with a team of 3 chefs preparing grills, pastas and mains such as Pork Rack ($25), Striploin ($25) and Lamb Shanks ($25).

Its American Brunch Set ($20) is a generous plate of German bratwurst, scrambled eggs, streaky bacon, roasted tomato, sautéed mushrooms, and baked beans served with traditional Singapore style toast. While the egg set was not spectacularly memorable, it was decent and made happy food.

I was intrigued by the preparation method of the Salmon ($22), green tea infused poached salmon served with boiled asparagus, vine tomatoes and aged soy reduction. While the green tea did not surface too strongly (though it gave the fish a paler colour), the reduction worked perfectly with the tender succulent cut, giving it a rather Asian flair.

One thing you notice from Sun Ray is their passion. They started as a humble café, and didn’t get much wave unlike the other hippie joints. But they persevered; now roast their own coffee to provide fresh brews.

Coffee is ridiculously affordable in today’s context. Espresso, macchiato and ristretto are at $3, and flat white, café latte and cappuccino at $4. I throughly enjoyed my cup of mocha, balanced, not too acidic or intense (to the lighter side as I have much preferred), and aromatic.

Being a anonymous judge, I posed some questions and challenges to the wait staff, and all were answered promptly. While it does not give a very polished rendition of some items, you feel that Sun Ray is extremely personable, and easily a place you spend lazing away with friends.

It does feel a little like home.

Sun Ray Café
79 Brighton Crescent, Serangoon Gardens Estate, Singapore 559218, Tel: +6283 8700

Take 317 from Serangoon Central. Stop at first bus stop after turning into Serangoon Gardens Way. Walk 50 meters in front to the shophouse. 2nd/3rd shop of the shophouse from the junction
Opening Hours: 6pm-11pm (Mon-Tues), 11am-11pm (Wed-Thurs), 11am-12am (Fri), 10am-12:00am (Sat), 10am-11:00pm (Sun)

Other Cafe Entries
Jewel Café + Bar (Rangoon Road)
Department of Caffeine (Duxton Road)
Flock Café (Tiong Bahru)
Craft Bakery Café (Holland Village)
The Basement Café (Singapore Management University)

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Ramen Champion Great World City – Which Bowls Can Make It

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Ebisboshi Shotengai made its exit from Great World City, replaced with Ramen Champion (also operated by the same group). Good move. The lack of staff was a major problem at the former restaurant who took up such a big space with several concepts in one. Some dining tables were so hidden that waving for extended periods won’t even et any waitress to spot you.

Ramen Champion at Great World City is a self-service concept where you order from one of the four ramen shops, and collect the bowl later. That would usually about 10 minutes. Fuss free and less labour intensive.

The thing about Ramen Champion is, usually one or two shops out of the group are worth the try, while the rest are can be quite mediocre, or just weird. However, an uninformed new customer would usually need to try all the shops to decide which your favourite is. Or you judge it from the longest queue or gut feeling.

Butaou by Chef Toshikazu Yoneda
This is my champion from this branch. Butaou’s Special Sukiyaki Ramen ($16) is easily the most impressionable amongst the 4 shops at Great World City. Ramen meets Sukiyaki? Win already. A new ramen champion contender, the creation won the Outstanding Ramen Rookie Award at Hong Kong’s The Ultimate Ramen Champion competition. Compared to the usual ramen, this has a sweet Sukiyaki-ish taste, coming mainly from the sliced meat (pork or beef). Love the thin noodles, but not so much of the slow boiled egg and spiciness which went slightly over-powering.

Bishamon Zero by Chef Wang Hu Rong
For a China born chef to make it as the head chef position of Bishamon Zero, Chef Wang Hu Rong took 9 years of intensive training. Their signature is the Sapporo Miso Special Ramen ($14.80).I had the Tokyo-style ramen with a light flavourful broth, drinking it makes you feel easy and cleansed, without that heavy-going salty feeling. The pork belly cha shu is tantalizing, cooked in a special home-made sauce.

Tonkotsu Itto by Chef Yukihiko Sakamoto
I have always been a fan of the Hakata style ramen, with straight resilient noodles cooked quite al-dente. Tonkotsu Itto’s noodles falls into this category, which is also ranked the number one ramen shop in Tokyo (ranked by who I don’t know – but I think there are definitely better ones out there.) The pork-based soup should be what many local customers are familiar with and can take a liking to. I only wished there was more rich intense flavours in the soup. The tonkotsu felt a little weak. But if I want a safe no-fuss choice, this would be it.

Miyamoto by Chef Ryutaro Miyamoto
A recipient of 3 awards within 3 years, Miyamoto won the award of 2012 Narita City Most Popular Ramen. Maybe the taste got ‘lost in translation’ here. This ramen took longest to be served, even though I ordered it before the rest and all my friends have finished the other bowls. They have a Pork and Vegetable Ramen ($16), but I am glad I ordered the normal bowl which came with less char siew. Otherwise, it would have been tough to finish. The noodles were thick and curly (somewhat like flat Hokkien meet), not my personal favourite as it is too filling. In the end, I couldn’t finish it. The refreshing part is the sweetness that comes from the vegetables of cabbage and beansprouts.

Tried Ramen Champion before? Tell me which bowls can make it, so we make how to make wiser selections.

Ramen Champion Great World City
1 Kim Seng Promenade, Great World City #01-22, Singapore 237994 Tel: +65 6235 1295
Opening Hours: 11:30am – 10:30pm

Other Ramen Entries
Tonkotsu Kazan Ramen (Liang Court)
Menya Sanji (Orchid Hotel, Tanjong Pagar)
Keisuke Tonkotsu King Four Seasons (Bugis Village)
Ramen Kagetsu Arashi (The Star Vista)
Menzo Butao (Marina Square)

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Rocambolesc – Ice Cream by The World’s Best Restaurant

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[Girona, Spain] Rocambolesc is an ice cream parlour brought by Jordi Roca, the youngest of the Roca brothers from El Celler de Can Roca. Yes, the 3 star Michelin restaurant which also won The World’s Best Restaurant award in 2013.

A discreet shop along the streets of Girona, you may just walk past and miss it. But as you enter, you would have thought you entered a magical shop by Dr Seuss with its industrial red and white striped pipes, a slushy machine and a bicycle on the side.

If you have dined at El Celler de Can Roca, you would unquestionably remember its petit fours served on a candy-store trolley. Jordi Roca wanted to bring that to an ice cream shop, thus the birth of a a fantasy place which interior is inspired by Willy Wonka’s land from Charlie and the Chocolate Factory.

There are only six flavours to choose from, such as Carrot, Chocolate, Vanilla, Strawberry and Baked Girona Apple. Along with a total of 34 toppings from fresh fruits, sugared cocoa beans, popping-candies, home-made cookies, assorted nuts and take this… cotton candy made on the spot.

The ice cream bases are prepared in El Celler de Can Roca’s kitchen and ferried to the shop by bicycle. A scoop with 3 toppings is only 3.75 €! Plus you can mix flavours.

I picked a chocolate and vanilla gelato and chose to eat it at the bus stop seat right outside Rocamboles, watching the world go by.

Is this the best ice cream I ever eaten in my life? Possibly yes.

It wasn’t exactly an oh-my-god moment, but the type that you would slowly savour and life’s beautiful moments would gently flow through your mind.

The sweeter carrot and baked apple combination was not as memorable, but still enough to make me smile.

I got a whiff of sadness when I was leaving Girona. “Am I not going to have this ever again?”

There is a legend that if you kiss the lion statue at Plaza de Feliu, you would return to Girona. When I first heard about it, I thought it was downright silly. Evening came, I went back, climbed the wooden stairs and kiss it.

Girona is located north of Barcelona and can be reached from there by train in about less than an hour (check the Renfe trains schedule). Yes, I want to be back one day to try Rocambolesc’s ice cream again.

Rocambolesc Gelateria
Carrer de Santa Clara, 50, 17001, Girona, Catalonia Spain, Tel: +34 972 416 667 http://www.rocambolesc.com
Opening Hours: 12pm-10pm (Sun-Thurs), 12pm-12am (Fri), 12pm-12am (Sat)

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Pezzo Pizza – Happy Pizzas For Deliveries + Christmas Giveaway!

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This is strange. I have never heard of Pezzo Pizza till now, and they are almost everywhere.

Pezzo Pizza has 13 convenient pizza-by-the-slice kiosks and 6 delivery stores island-wide. That is if you are at The Arcade, Bugis Junction, Esplanade MRT, Ion, JEM, Junction 8, Lucky Plaza, Marine Parade, Rivervale Mall, Sentosa, The Star Vista, Tiong Bahru Plaza and Woodlands Exchange, you are likely to see them. No easy feat for a company with less than a year in operations here.

The pizza brand first got into the news because fans of Sarpinos who called their previous delivery number (6665 6565) got directed to Pezzo instead. The website confusion has been cleared, though the relation between the two pizza companies was not further disclosed.

Price wise, I would say quite reasonable for the quality. The Signature Series are $26.00 (regular 10 inch) and $36 (large 14 inch) respectively, while the Gourmet Series are at $19.90, and $28.90, plus a 50% off for any 2nd pizza.

I decided to get some pizzas for my students; thankfully they are halal and full of exciting flavours such as Meat Sicilian, BBQ Bonanza, Hola Hawaiian and Italian Chicken. The packaging and decor also looks fun and carnival-like.

The obvious favourites were the Hot Chick with spicy chicken strips, special chilli sauce and red chillies, and the Garlic Chicken made with special garlic butter sauce, garlic chicken, mushroom and spinach which were both quickly swept away in a matter of minutes.

Fortunately, they left a few slices for the teacher. The crust is not the usual thin-crust type, rather thick and chewy. Normally, I find it hard to digest some of the thicker crust pizza, only because it seems loaded with carbs and can be tasteless. I find this crust to be soft to chew that still feels rather light.

But I can imagine some complaining that the slices are too huge and crust too thick.

The winning recipe is the amount of ingredients given. The toppings are generous and seem like a lot going on, especially the Hot Chick pizza which is both spicy and saucy, and particularly cheesy when compared to the usual brands. Meat lovers are likely to love the selections.

While it is a new brand, I have the feeling people would start calling Pezzo for pizza deliveries.

Pezzo Pizza Christmas Giveaway
Pezzo Pizza will be giving away 5 large pizzas to 5 blessed Daniel’s Food Diary readers.
All you need to do is to
Step 1: LIKES the FaceBook pages of Daniel’s Food Diary & Pezzo Pizza
Step 2: Share this post on Facebook
Step 3: Leave a comment below to your favourite Pezzo Pizza flavour
(Ends 9th Dec 2013)

Pezzo Pizza
Woodlands Exchange, Woodlands MRT Station, 30 Woodlands Avenue 2 Singapore 738343

Other Kiosks: The Arcade, Bugis Junction, Esplanade MRT, Ion, JEM, Junction 8, Lucky Plaza, Marine Parade, Rivervale Mall, Sentosa, The Star Vista, Tiong Bahru Plaza
Delivery Outlets: Bedok North St 3, Boar Quay, East Coast, Jurong West, Orchard Concorde Hotel, Pasir Panjang
Delivery Hotline: +65 6665 6565
Website: http://www.pezzo.com.sg

Other Pizza Entries
The Manhattan Pizza Co (Orchard Central)
Pizza Hut (City Square Mall)
Spizza (East Coast)
Peperoni Pizzeria (Zion Road)
Skinny Pizza (Raffles City)

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Perfect Italiano Festive Recipe – Cheese Baked Christmas Casserole

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The Christmas season is the time where many get together to celebrate and feast. Sometimes, preparing a meal does get rather stressful. Recall the time when you are invited to a potluck and wonder “What dish can I bring?”

Here is a very simple recipe of a Cheese Baked Christmas Casserole, yet good enough to impress your friends which you can easily prepare at home in just about 35 minutes (15 minutes preparation + 20 minutes cooking).

To my surprise, the casserole turned out pretty neat, and my family made me feel good by saying “this tastes better what some of the other restaurants offer”.

My secret help is the Perfect Italiano cheese – which can transform simple fares into Italian-inspired creations. Thy have a whole range of cheeses from Mozzarella, Parmesan to Pizza Plus. Their newly launched Perfect Bakes is indeed like its name, perfect if you need to bake dishes such as lasagna, macaroni cheese, baked pasta and rice.

You would realize that the Perfect Italiano Perfect Bakes is not too oily, and bakes the dish with beautiful cheesy crust of golden brown with that elasticity. This is created with a blend of three cheeses – full flavoured cheddar blend, with a little Mozzarella for stretch and Parmesan for bite.

Cheese Baked Christmas Casserole
Ingredients (serves 4 pax)

- Perfect Italiano Perfect Bakes 200g
- Broccoli 100g
- Cauliflower 50g
- Pumpkin 100g
- Smoked Turkey Ham (or other types of ham) 100g
- Alfredo or Bechamel Cream Sauce 200ml
- Salt and Pepper (to taste)
- Nutmeg Powder (pinch to taste)
- Optional ingredients: Shrimps, sliced mushooms, diced crabstick

Instructions
1. Cut broccoli and cauliflower into small pieces, slice pumpkin and dice smoked turkey ham.
2. Blanch cauliflower, broccoli and pumpkin in boiling water (salted) for about 1min then strain.
3. In baking dish, combine vegetables with smoked turkey cubes and mix well with alfredo cream sauce. You can choose to add other ingredients to your liking, such as shrimps, sliced mushroom and diced crabstick.
4. Season with salt and pepper.
5. Sprinkle a pinch of nutmeg powder.
6. Top with Perfect Italiano Perfect Bakes cheese and bake in the oven at 180°C for about 20 minutes or until cheese melts to golden brown.

My family liked the colour of the cheese, exclaiming the dish is quite “professional looking” (You must understand that I can’t really cook). It is especially appetizing when the cheese melted all on top, with a light crust.

Some other baked pasta recipes I found online needed to include both Mozzarella and Parmasan. With the new 3-in-1 Perfect Bakes, it really makes baking these festive dishes a lot easier and tastier!

* This entry is brought to you by Perfect Italiano. The new Perfect Italiano Perfect Bakes is available in Cold Storage, Giant and selected FairPrice outlets. For more festive recipes and videos, visit the Perfect Italiano website www.perfectitaliano.com.sg/foodfixesin15

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