Imperial Treasure introduces a new “Treasures Yi Dian Xin” concept restaurant at Paragon Orchard, which serves up signature selections of the Group’s classic Chinese cuisine in a more contemporary setting to cater for a younger clientele.

The choice of location is not surprising – Imperial Treasure Super Peking Duck which was twice Asia’s 50 Best Restaurants (but fallen out of ranks this year), is just upstairs.

I was initially expecting a younger and more dim-sum focused take due to its name, branding and interior, but it seems like the concept and menu are not dissimilar to some of the other Imperial Treasures, or close competitors like Crystal Jade and to a smaller extent Canton Paradise.

Recommended dim sum dishes include Marcella Fungi Dumplings ($4.80), Deep Fried Porcupine-Shaped Buns filled with Red Bean Paste ($4.80), Crispy Stuffed Minced Prawns with Wasabi Mayonnaise ($4.80) and Crispy Mixed Fungus Spring Rolls ($2.80).

The chain will also carry the Group’s signature traditional Chinese Rice Dumplings made from fillings such as Lotus Paste, Pork and Dried Scallops, all year round.

Imperial Treasure has certainly sent some of its best staff down to hold the fort during the initial days – the auntie auntie type who know what the offerings are, and are professional in making recommendations.

“Am I blocking the light? … … Yes, many people taking photos these few days, more than before” Imperial Treasure seem to have upped their social media game, after being obviously absent from that field for the longest time.

In general, we enjoyed all the dim sum items, better than the average restaurant out there, but we couldn’t help noticed that the food portions were smaller than usual, especially that bunny, sorry porcupine.

Certainly fitted the bill of small and cute, and can I add crispy. But two pops down the mouth, and they were gone faster than the wind.

The Steamed Custard Lava Buns ($3.60) with a swipe of gold in the middle seemed to be taking a cue from some other black buns which made their rounds on Instagram. To be fair, the bun was fluffy, and fillings super hot and oozing.

Good stuff, but I wished for more.

For those who really cannot decide what ingredients to pair with your noodles, the 4 Treasures Signature Noodle ($10) would be a suitable choice – made with springy noodles straight from Hong Kong; accompanied by rich Pig Trotters, wantons, tender beef tendons and prawn dumplings.

It is expected that the tai-tais and families after shopping upstairs would come down for noodles, congee and tea. Yi Dian Xin serves quality dim sum, but I just wished for more treasures to come.

Yi Dian Xin – Treasures by Imperial Treasure
290 Orchard Road, Paragon #B1-08 Singapore 238859
Tel: +65 6262 3662
Opening Hours: 11.00am – 10.00pm (Mon – Fri), 10.30am – 10.00pm (Sat – Sun)

Treasures by Imperial Treasure at Parkway Parade (Opening in June 2016)
80 Marine Parade Road, Parkway Parade, #02-14/17 Singapore 449269
Tel: +65 6247 9218
Opening Hours: 11am – 10pm (Mon – Fri), 10:30am – 10pm (Sat – Sun)

Other Related Entries
Crystal Jade La Mian Xiao Long Bao (Holland Village)
Summer Pavilion (Ritz-Carlton, The Millenia Singapore)
Lukyu Teahouse & Restaurant (Chinatown Point)
Victor’s Kitchen (Chinatown Point)
Joyden Treasures (Kallang)

The post Treasures by Imperial Treasure – New Yi Dian Xin Concept at Paragon Orchard appeared first on DanielFoodDiary.com.

Have you caught Eat List Star yet?

The first two episodes (or webisodes) have aired on 21st April where you can check out who they are (some intense competition there), and the other four are launched on 28th April (cooking challenge) and 5th May (announcement of the Top 10!).

The 20 semi-finalists has gathered for a bootcamp in Singapore, where they were assessed by judges Cheryl Tiu, International Journalist; Loh Lik Peng, Director of Unlisted Collection; Ryan Clift, Chef-Owner of Tippling Club; Simone Heng, Mediacorp Class 95 DJ and Uttsada Panichkul (Utt).

Did the judges say anything nasty? (Well… only one way to find out.)

Over the course of the bootcamp, the team of 20 faced two cooking challenges. The first was a Philips challenge where they were supposed to create a sweet and savoury dish with 4 Philips appliance (rice cooker, noodle maker, air fryer, juicer). Tough as they needed to exercise their creativity and time management skills.

For the second challenge, they had to create “A Dish That Best Represents Yourself”.

Daniel’s Food Diary speaks to the batch of 20 Eat List Star talents and checks out which dishes they prepared to represent themselves.

Amelia Lam Yu Ting, 23
Country: Singapore
Occupation: Student
Instagram: @amelialyt

Portobello mushrooms with avocado and tomatoes
Portobello mushrooms perfectly baked in the oven with crushed spices and then stuffed with avocado and tomatoes, topped with black pepper is just absolutely the perfect dish for me on a lazy weekend.

There is a little secret to this is – don’t hold back on the spices. Mushrooms and avocados can be fairly bland if they’re not spiced.

Anupong Nualchawee, 31
Country: Thailand
Occupation: Pastry Chef
Instagram: @Alps1984

Stir-Fried Tom Yum Foong with Coconut, Lemongrass and Water Melon Juice
I used to cook this when I was alone at home. For a start, we need to get the following ingredients finely sliced: lemongrass, kaffir lime leaf, galangal (Thai ginger) and the shallots.

After that, we put all the ingredients into the wok and stir-fry with oil & chili paste until the flavour comes out then we can add the shrimp.

It can be seasoned with palm sugar, fresh lime juice, fish sauce and lastly very importantly is the coriander. I served this with some creamy coconut cream, infused with Thai crushed herbs. As my Style!

Caitanya Tan, 28
Country: Singapore
Occupation: Actress/Singer
Instagram: @caitanyatan

Eat a Rainbow!
Different coloured foods contain different vitamins and nutrients. Emphatic about being a good ‘Auntie Cait’, I rename dishes and colour them naturally, enticing children to eat their veggies.

As a person, I am colourful. I am smiley and cheeky, with an actor’s honest range of emotions that one would associate with the colours of a rainbow and all the nuances in between. This dish represents me. Colour, nutrition, and oopsie-daisies all in one!

Charlotte Mei de Drouas, 23
Country: Singapore
Occupation: Nutritionist and full-time food geek
Instagram: @apennyfortea

White Snapper en Papillote
Don’t let the modest appearance of this dish deceive you as it has many flavours waiting to reveal itself.

Like myself, there is more to unravel about me than what is seen on the outside. I have a fierce passion for food, and like this dish, I can’t wait to punch through.

With this dish, I also touched upon both my French and Chinese roots. Whilst using a classic French technique and presentation, the dish is bathed with citrusy-spicy Asian flavours such as chilli, lime, ginger, kaffir lime and fish sauce.

Christopher Black, 33
Country: Australia
Occupation: Chef
Instagram: @chefcblack

Egg & Rice
I didn’t grow up in Asia. I don’t have the heritage of Asian food as a born and bred local would. My view of Asian food is through a Western lens.

What I created for Eat List Star to represent myself was a take on chicken rice; chicken rice without the chicken, textures flipped on their heads, new techniques used in an effort to show where I was coming from.

The main component of the dish was an espuma of rice, a light cream sauce made with the use of a cream gun. I thought but the overall dish had a great balance of taste and a good umami aftertaste.

It would have been good to have a bit more time to get more flavour out of the stock, but at least nothing was raw.

Clayton Klyne, 38
Country: Australia
Occupation: Private Chef
Instagram: @claytonklyne

Asian Surf and Turf
As a chef I am an obsessive over planner but I decided to have a bit of fun with this challenge and let inspiration meet creativity. Instead of overthinking, I just walked around the market picking ingredients that looked fresh and amazing.

If the hawker was friendly and smiling, I took it as an omen and had a look at what they were selling.

First I was sold the best piece of pork in Singapore (according to Uncle) and then some large prawns by a very happy and smiley fish monger. “Asian surf and turf” – quite fitting as again it is a popular North American dish with an Asian twist… and I surfed.

Some ingredients that I used – Soy, chili, and lemongrass marinated Pork, buttered King prawns, broccolini and oyster mushrooms, coconut lime leaf sweet potato puree, yellow gravy (poached egg).

Hatta Teo, 28
Country: Singapore
Occupation: Revenue Manager
Instagram: @Hatteo

The “Dover” Role
Oven-baked Dover sole rolled and stuffed with olives and crushed Thai-basil, served on a chunky mash of carrot and pumpkin that has been spiced with cumin and coriander powder, ginger and lime

The fish is topped with freshly grilled asparagus to add fresh colours to the dish and is served with a generous drizzle of cherry-tomato and stock reduction.

Lastly, it is finished with a sprinkle of crushed roasted almonds to give the dish an undeniable crunch with every bite.

The original dish comes from a French cookbook which I first tried back in 2006, and have never done it since. I’ve replaced the Mediterranean / European ingredients to give this dish a fresh and modern Asian update!

Satya Narayanan Mohanan (James), 31
Country: Singapore
Occupation: Chef
Instagram account name: @ChefJamesSatya

Duck Rendang, Quill Eggs and Eggplant Caviar
Duck is a bird and quill egg a form bird as well. So naturally birds have the ability of flying. Flying represent of freedom. So am I.

When I’m cooking or creating a new dish, I would think beyond boundaries. That’s me.

Jennifer Angela Lee, 34
Country: Singapore
Occupation: Chef
Instagram: @dulce_cheeks

Crispy Sea Bass with Plantain Shrimp Curry and Mango Lime Jam
This dish represents the knowledge I have gained cooking Latin American cuisine (using shrimp and plantain) but can also be crossed over into Asian cooking.

By using my gut instincts for these challenges I feel that I am leaning towards Indian cuisine in my cooking.

I seasoned the sea bass with salt and pepper and pan fried it, skin down. I baked it in the oven with a banana leaf. The warm flavours of the curry contrasted with the tart and sweet jam with the salty, crispy sea bass.

Marc Justin K. Tee, 29
Country: Philippines
Occupation: Chef
Instagram: @marcjustintee

Seafood Laksa Risotto
Risotto made with the classic flavors of Laksa. Creamy gravy made from fresh coconut cream, seafood stock and traditional spices.

A medley of perfectly cooked prawns, squid, mussels and clams are mixed in at the last minute and a squeeze of lime gives this dish a rich but balanced taste.

Michelle Mae Villanueva Vivo, 30
Country: Philippines
Occupation: Legislative Staff Officer / Pastry Consultant
Instagram: @michikovivo

Green Curry Arroz Caldo topped with Deep Fried Goat’s Brains and Chicken Ass, and Crispy Basil leaves
I cooked a traditional Filipino chicken porridge/congee with generous chunks of ginger and then infused it with spicy green curry paste.

Then I topped the porridge/congee with turmeric and green chili dipped deep fried chicken ass and goat’s brain. For added texture, I added crispy basil leaves.

Neilkhan Bautista, 25
Country: Philippines
Occupation: Restauranteur
Instagram: @chefneil_ph

Lemon Glazed Honey Chicken with Asian Mashed Potato
Sauté the chicken then add soy sauce mirin honey lemon cooked till reduce down the sauce boil potatoes add spring onion roasted garlic milk butter.

Paolo Mendez Rigotti, 33
Country: Philippines
Occupation: College Dean / Entrepreneur
Instagram: @PaoloRigotti

Paella Mixta
There are plenty of varieties of paella and the one I prepared is the “mixed” one. It has seafood, pork, chicken, veggies and different spices like paprika and saffron. I topped it with some handmade aioli sauce.

I choose this dish to represent myself, cause just like myself, is a mixed of cultures and flavours.

Shahrizal Bin Salleh, 36
Country: Singapore
Occupation: Chef
Instagram: @walkingfridge

Tahu Goreng, Kerabu Mangga, Prawn Paste Peanut Butter and Jumbo Prawn “Keropok”
Classic malay dishes in one plate. Combining different flavour profile, textures and of course the kick from chilli padi. Western cooking technique with local ingredients.

Go Big or Go Home? I did both.

Sharon Mah, 41
Country: Singapore
Occupation: Consultant
Instagram: @cheekychillipadi

Cheekychillipadi’s Thosai Pongteh
Thosai for all the local snacks I used to “sneak eat” with my dad. Ayam Pongteh for all the lovingly home cooked meals my mum never failed to serve for dinner every day growing up. Marrying the two gives the best experience!

Crispy on the outside, grainy soft on the inside, piping hot Rava thosai, speckled with shreds of carrots, cumin and curry leaves, wrapped around a salty-sweet fermented soy bean and shallot-based stew of succulent chicken morsels, soft Chinese mushrooms, crunchy bamboo shoots, with a surprise chilli and ginger kick at the end.

Steven Snowdon, 29
Country: Philippines
Occupation: Chef
Instagram: @ChefStevenSnowdon

Curried Bisque Chowder
Spiced sea bass and prawns, sweetcorn puree, curried bisque, crisped curry leaf, pickled fennel and crispy soft egg yolk.

This dish inspired by my visit to the wet market. If a bisque/chowder had a baby with a curry this is what it would look like.

Curried bisque made from the shell of the prawns with spices, seared Sea bass cooked in foaming butter and curry leaves , sweetcorn puree, spiced shrimps , pickled fennel and for added texture, fried breaded soft egg yolk, and crisped curry leaf.

Suriyana Binte Jumari, 33
Country: Singapore
Occupation: Housewife
Instagram: @qianzhangg

Fighter
It is named so after the fiery red sambal prawns. It symbolises the determination that I have towards life. It also meant that I am ever ready to take on any challenges given to me. Strong and fearless.

I ended my dish with a spread of curry mango puree with molten lava egg. The outer part of the egg is crispy with a soft and lava-like yolk that flows nicely when it is being consumed.

Timothy Ong (pref: Tim), 27
Country: Singapore
Occupation: Chef
Instagram: @tim_ong

Chicken Wing Confit, Ginger Scallion Noodles and Vegetable Crudites
Noodles are comfort food to me, but instead of a rich broth or sauce, I wanted something more light and refreshing to pair with the rich crispy chicken wing confit with tare sauce and to refresh the palate with a playful salad of Asian vegetable crudites.

The salad consisted of XO sauce bamboo shoots, pickled cucumber, shavings of baby carrot, radish and seaweed.

Vivian Chen Pei, 46
Country: Singapore
Occupation: Food Geek
Instagram: @Viviliciousxo

KFC à la Viv
Despite comments to the contrary from the judges, I don’t think fried chicken is easy or too simple, not if you want to get it right.

In any case, I wanted a very addictive, feisty and aesthetically pleasing dish. Korean Fried Chicken popped into my head and wouldn’t leave!

My dad grew up in Korea so a lot of that culture runs through my family and our food. I added a quick kimchi slaw for freshness and balance.

Tay Jun Yang (Zachary), 34
Country: Singapore
Occupation: Sommelier / Private Chef
Instagram: @ChefSommZach

Chicken, Water Chestnuts and Horseradish
I literally spent half my time wandering around the spice shops in Tekka looking for Sumac but had to settle for Garam Marsala as no one seemed to have any stock of it.

I seared the chicken breasts with garam marsala and cooked them in an immersion circulator at 63 degrees. This would be served with glazed water chestnuts, heirloom/baby carrots and a foam infused with sze chuan peppers and horseradish.

Caitanya (bless her bubbly soul) calls this dish “Chicken Flu”! Sadly but so aptly because this dish required me to bring my A game to the table but the flu bug obviously had other ideas!

Nevertheless! I like these ideas and dishes and they truly represent what food is to me. It is just a pity I wasn’t able to bring it to the table when it mattered (on this occasion).

Eat List Star, a search for the best new culinary talents, is Mediacorp’s first programme under its Eat List umbrella of food-centric initiatives. The competition aims to identify and groom a new generation of food personalities who can cook, host and charm.

These 20 talented home cooks and chefs has gathered in Singapore for an intense bootcamp and aired as a reality web series on Toggle.sg.

The 10 Top Are Out! These 10 will move on to the last stage of the competition where more challenges await them on their journey to become winners of Eat List Star. The top 3 will stand to win long-term media and business development contracts with Mediacorp, opportunities to grow their culinary careers, and a shot at fame.

For a look at the semi-finals more updates and contestants’ profiles, get on to www.eatlist.sg or @eatliststar on Instagram.

*This entry is brought to you in partnership with Mediacorp.

The post Eat List Star – Find Out What The Culinary Stars Cooked! appeared first on DanielFoodDiary.com.

No, this is not Korean Bingsu, but a Taiwanese style “Milky Snow Mountain” dessert.

So during this time when Korean desserts and hipster cafes are flooding the Instagram feed, it is literally REFRESHING to see a home-grown Taiwanese dessert café NICEDAY.

NICEDAY Desserts is an ice desserts café paired with traditional ingredients like grass jelly or bean curd. Its location should thrill many as well, at the (partially opened) Tiong Bahru Plaza which has undergone a $90 million dollar revamp.

So make your way to Level 2 for a short ‘food street’ where neighbours such as Dolce Tokyo, O Banh Mi, Keika Ramen, A One Signatures reside. (I know, a bit ja-pa-lang right? On the same note, can’t help noticing the number of hairgrowth/slimming centres here.)

In a weather so hot in Singapore, finding out about NICEDAY was quite the life-saver.

The menu offers the signature Snow Mountain desserts ($9.90), Taro Q Ball Series ($4.50), Glassjelly Bowls with Nata Mochi ($4.50), Polo Ice ($6.90) and Eggette with Ice Cream ($6.80)!

Quite affordable pricing.

Actually, I would like to start with the Polo Ice ($6.90) because it is probably the most unique of the series, which reminded me of a particular type of bingsu I had in Seoul.

The bowl of powdered icy snow comes in various favors like brown sugar, matcha, pineapple in a shape of a Hong Kong style pineapple bun – apparently quite big in the southern Taiwan now.

As you dig further into the ‘snow’, you find hidden treasures like grass jelly, red bean, nata, mochi balls. You can then further add in taro and sweet potato balls, and mix all around.

The play of textures of fluffy ice shavings, silky smooth glass jelly and chewy balls was extremely pleasurable, and I almost felt like I was in Taipei’s Zhong Xiao Road again.

You may wonder the taro balls are placed outside as a separate bowl. This is for customers to add based on preference, and so that the balls do not become stiff in the colder temperature within the bowl.

To be fair, the Purple Sweet Potato Milky Snow Mountain ($9.90) did look like a bingsu, but the texture was not as fine as say, Nunsongyee’s. But at this price with this quality, I am not complaining at all.

Same good stuff, the best deal was the glass jelly at the bottom, which is supposedly worked in collaboration with one of the best in Taiwan. No wonder.

The Eggette Cup ($6.80) is looking quite like Hong Kong’s Oddies Foodies.

Instagram-worthiness aside, the eggettes were freshly made (do be prepared to wait) and had almost perfectly shaped spheres, in the classic golden colour completed with crispy texture.

A scoop of green tea ice cream sat within with red bean. We just didn’t quite like the whipped cream and lady’s finger biscuit which didn’t go quite well with the combination.

NICEDAY Taiwanese Desserts occupies a small short space, and most of their desserts need time to prepare. So be patient. I suspect that they may just be the next hit at the new Tiong Bahru Plaza.

NICEDAY Taiwanese Desserts
Tiong Bahru Plaza #02-111A (Food Street), 302 Tiong Bahru Road Singapore 168732 (Tiong Bahru MRT) Opening Hours: 11am – 10:30pm

Other Related Entries
Smoothie House (One Raffles Place)
YiLi PaoPao Ice 以利泡泡冰 (Orchard Central)
Woo RiceBox (Ocean Financial Centre)
Blackball (Star Vista)
Lee’s Taiwanese (JEM)

The post NICEDAY – Refreshing Taiwanese Desserts & Eggette At The Revamped Tiong Bahru Plaza appeared first on DanielFoodDiary.com.

[New York] I had lobster rolls in Singapore (yeah, great stuff), and then I had Luke’s Lobsters in New York City… HOLY Smoke. To those who cannot bear the 20+ something hour flight, the next nearest destination is Harajuku, Tokyo.

Luke’s Maine-style lobster rolls are just ‘simple’ stuff – toasted buttered split top bun, with some mayo, lemon butter, secret spices and PURE LOBSTER. That does the trick – not diluted salad, not drowning in mayo, just pure good 4 ounces of fresh, sweet lobster.

Despite being relatively new to the business since 2009, the lobster shops are now available at East Village, Upper East Side, Upper West Side, Financial District, Plaza Food Hall (this is the one at Times Square), Penn Quarter, Bethesda, Georgetown, Philly, Brooklyn Bridge Park… and I know, Harajuku.

Founder Luke Holden left his investment banking job, turned to seafaring roots to work with his dad, negotiated with lobster suppliers directly (to cut out the middle man), for traceable, sustainable seafood to those fresh lobster rolls.

The menu is straightforward – Lobster Roll (USD$16, SGD$21.80), Crab Roll (USD$13, SGD$17.70) and Shrimp Roll (USD$9, SGD$12.25) along with New England classic clam chowder from Hurricane’s, which is a family-owned and operated business.

These rolls contain chucks of juicy lobster served chilled atop buttered toasted New English style split top bun with a swipe of mayo. Accordingly, each lobster roll requires 5 or 6 (unlucky) claws to make!

The true star is indeed the lobster meat – I chewed and chewed and sucked the juices while consuming it wrapped in a soft bun.

I wished the bun was warmer or something, and overall could be more buttery, but not complaining much. Had the Shrimp version too – not as impressive.

The very first Luke’s Lobster is located at East Village. If not, convenient locations would include City Kitchen at Times Square, or The Plaza Food Hall.

Luke’s Lobster
East Village, 93 E. 7th Street
Take the 6 to Astor Place or R/N to 8th St., walk east to 7th St. and 1st Ave. Take F or M to 2nd Ave, walk north to 7th St and 1st. Take L to 1st Ave, walk South to 7th St and 1st Ave.
Opening Hours: 11am – 10pm (Sun – Thurs), 11am – 11pm (Fri – Sat)

Times Square City Kitchen 700 8th Avenue, New York NY
Take the N, Q, R, or A, C, E or 1, 2, 3 trains to 42nd Street. City Kitchen is on the second floor of The Row Hotel on 44th Street and 8th Avenue.
Opening Hours: 10:30am – 9pm (Sun – Wed), 10:30am – 10pm (Thurs – Sun)

The Plaza Food Hall
1W. 59th Street, New York, NY
Take the N, R, Q or 4, 5, 6 train to 59th Street. The Plaza Food Hall is on the south side of 59th Street between 5th and 6th avenues.
Opening Hours: 11am – 9:30pm (Mon – Sat), 11am – 6pm (Sun)

Other Related Entries
The Halal Guys (New York)
Magnolia Bakery (New York)
Momofuku Milk Bar (New York)
Shake Shack (New York)
Wafels & Dinges (New York)

The post Luke’s Lobster – Lobster Roll Paradise At New York City. Just Look At Those Chunks appeared first on DanielFoodDiary.com.

Taiwanese desserts are usually exciting and adventurous in flavours and toppings, a blend of cultures and influence from the Chinese and Japanese. Thus, you could find anything from red azuki beans, taro balls, peanuts, fruits, puddings to ice cream in a single dessert.

Signature Taiwanese desserts such as ‘bao bing’(shaved ice), ‘xian cao’ (glass jelly) and ‘aiyu’ (fig jelly) make refreshing desserts in this hot Singapore weather.

Smoothie House Singapore
One Raffles Place #03-25 Singapore 048616 (next to Greendot)
Tel: +65 65321025
Opening Hours: 11am – 9pm (Mon-Sat), Closed Sun
Branches at Paya Lebar Square #02-15/16/17, Westgate #01-08

The super popular Smoothie House at Taipei’s Yong Kang Street 永康街思慕昔 has opened in Singapore at One Raffles Place, Paya Lebar Square and Westgate.

The Mango Snowflake Ice with Panna Cotta ($12.90) is the signature and best-selling item. The flavoured blocks of ice that would be shaved are actually all imported directly from Taiwan, while the fruits come from various sources.

Fluffy, very fluffy. Smooth, very smooth, especially the panna cotta which was silky, clean, and light, not as rich as perhaps how the European restaurants would have done it.

NICEDAY Taiwanese Desserts
Tiong Bahru Plaza #02-111A (Food Street), 302 Tiong Bahru Road Singapore 168732 (Tiong Bahru MRT) Opening Hours: 11am – 10:30pm

While NICEDAY Taiwanese Desserts is technically a local startup, it is done in collaboration with Taiwanese partners.

NICEDAY Desserts calls itself a specialist of icy desserts paired with traditional ingredients like grass jelly and bean curd.

One of their signatures is the Snow Mountain series, using milky snow powder, traditional grass jelly and bean curd merged with shaved ‘snow flake’ into a delicious cooling and refreshing dessert.

Blackball Singapore 黑丸嫩仙草
Branches: Punggol Waterway Point #B1-K6, Clementi CityVibe #01-19, Bedok North St 1 Blk 204 #01-393, Bugis+ #01-14, I12 Katong #02-27, Plaza Singapura #06-11/12, NEX #B1-46A, Lot One #01-05, Jurong Point #03-32/33, Harbourfront Centre #02-01/02, Tampines 1 #02-K2

Blackball 黑丸嫩仙草 is said to be Taiwan’s No.1 grass jelly desert chain, with natural ingredients flown fresh from Guanxi (that’s why more expensive lah.) Note: It is NOT owned by Zhang Yao Dong.

The top-selling BlackBall Crushed Ice comes with an abundant variety of toppings, such as golden sweet potato, pearl, red bean, yam ball, glass jelly topped with milk. Actually, it is qqqqqqquite close to what I had in Taiwan.

You know it is not quite there yet, but is still quite delicate especially the glass jelly which has a winning smooth texture yet not being overly sweet.

Nine Fresh
520 Lorong 6 Toa Payoh #01-50, Singapore 310520
Opening Hours: 11am – 10pm
Branches: Ang Mo Kio Central Blk 703 Ave 8, Paya Lebar Square #01-49, Seletar Mall #B1-K3, Sun Plaza #B1-35, Queenstown Blk 169 Stirling Road #01-1149, Yew Tee Point #B1-43, Jurong Point #B1-K3, Chinatown Point #B2-43

Nine Fresh was formerly known as Beans Talk, founded by Singaporean Vannessa Tan in 2012 with the objective of bringing the flavours of Jiufen to the heartlands in Singapore.

The key feature of Nine Fresh is the price, with most desserts costing between only $2 – $2.90.

One of the best sellers is a Nine Fresh Signature ($2.50) with beancurd, grass jelly, taro balls, red beans, green beans, pinto beans and peanuts.

Dazzling Café Mint
15 Stamford Road, #01-85 Capitol Piazza, Singapore 178906 (City Hall MRT)
Tel: +65 6384 3310
Opening Hours: 12pm – 10pm (Mon – Thurs, Sun), 12pm – 10:30pm (Fri – Sat)

Dazzling Café Pink
277 Orchard Road #01-12 Orchardgateway Singapore 238858
Tel: +65 6385 3639

Personally, the appeal of Dazzling had to be the décor, and hospitable plus cutesy Taiwanese-style service, where waitresses dressed as Japanese-style French chambermaids serve the signature thick toasts in prettiness.

They once started a Shibuya Toast crazy in Singapore, which has since died down quite a bit.

The Mango and Coconut Gelato Honey Toast ($18.90) is a flavour exclusive to Singapore, which the Taiwanese waitress described as their ‘3rd generation toast’. The coconut ice cream worked wonderfully well with mangoes, though there is something very tough about their toast, ironically.

CoolPlay Soft Serve

[Updated – Moved] CoolPlay has moved from its current Toa Payoh location. Will keep you updated on its new location.

Hailing from Taiwan Kaohsiung, CoolPlay Soft Serve offers different flavours every week which can range from Heavy Chocolate, Cool Mint, Oolong Tea, Milk Tea, Matcha and Black Sesame.

Comparing with other soft serves in Singapore, the texture is more to the icy side, and not as milky. Surprising stayed in shape momentarily in our rather warm climate.

I like CoolPlay – it’s fun and different. Plus the fact that there are rotating flavours. (Note: Minimum sitting area, mainly for takeaways.)

Just FYI, YiLi PaoPao Ice 以利泡泡冰新加坡站 has ended its Singapore operations!

Other Related Entries
10 New & Best Cafes In Singpore To Visit In 2016
10 Japanese Cafes In Singapore
16 Best Korean Cafes In Singapore
Smoothie House (One Raffles Place)
NICEDAY (Tiong Bahru Plaza)

The post Best Taiwanese Dessert Cafes In Singapore – To Stay Cool In This Hot Weather appeared first on DanielFoodDiary.com.

Hong Kong’s Honolulu Café has opened in Singapore at Orchard Centrepoint. Centrepoint? The location must have good feng shui, also brought in by the same team behind Mak’s Noodle in Singapore – which unfortunately has differing standards from Hong Kong’s.

Incidentally, many Hong Kong F&B outlets seem to have spread their wings in Singapore, from Mak’s Noodle, Jenny Bakery, The Coffee Academics to Tai Cheong Bakery which is set to open really soon.

Actually, there used to be another Hong Kong café at Centrepoint (Causeway Bay if I can recall, which didn’t last), and we are hopeful for another affordable eatery at this stretch of Orchard other than HANS.

Honolulu Café’s menu is relatively straightforward, divided into
– Baked Goods – Honolulu Egg Tart ($1.70), Pineapple Bun with Butter ($2), Deep Fried Egg Puff ($2) and BBQ Pork Pastry ($1.70)
– Toast – French Toast ($3.00)
– Sandwiches ($3.00 – $7.00)
– Instant Noodle ($5)
– Beef Brisket Noodle in soup or with noodles ($6.00) and
– Main courses – Baked Pork Chop Spaghetti or Rice ($7.80), Baked Fish Fillet Cream Sauce Spaghetti or Rice ($7.80)

Here’s what we liked: The signature Honolulu Egg Tart ($1.70) is known for its 192 layers of flaky pastry, crumbly, with wobbly aromatic eggy fillings.

Frankly, the Egg Tart was not too bad – we liked the crumbly crust which reminded us of cereal.

Comparisons to Tai Cheong is inevitable. Let’s just say Tai Cheong has an eggy butter crust, while Honolulu’s is flakey. (Of course don’t compare to Bake Cheese Tarts lah.)

It is SO TOUGH to find good authentic Hong Kong style Curry Fish Balls ($3.00) in Singapore. Honolulu’s gah lei yu dan met the mark, being bouncy Q with an addictive sauce.

The unassuming Swiss Sauce Chicken Wings ($6.00) were also a delightful starter, being well-marinated in sweetish sesame oil and tender.

On the other hand, we didn’t quite like the Polo Bun with Butter ($2), somehow not as impressive as the ones in Hong Kong. The Hong Kong version had a complete upper crust with more bite.

The Stir-Fried Flat Rice Noodle with Beef ($7.00) was also disappointing though we initially had high hopes when the dish came out from the kitchen.

The rice noodles were not evenly tossed, and lacked the quintessential wok hei. Blah.

We know that the Milk Tea ($3.00 hot, $3.20 cold) is brewed by an award-winning milk tea master, and heard about the secret blend tea which is made from three different kinds of loose-leaf tea.

The Hong Kong style Honolulu Coffee ($3.00 hot, $3.20 cold) is also made from a house blend of three different types of beans, and added with rum, shredded coconut and egg shells for a more silky texture. BUT…

Perhaps it was opening night jitters, all the drinks somehow didn’t work out well. We also checked with neighbouring tables. Same reaction.

The Milk Tea was SOUR (suspect could be the milk), and weirdly the hot drinks tasted more DILUTED contrasted to the cold ones.

Fans of the flakey egg tarts can make their way to Honolulu Café at Centrepoint, but we suspect that response may be short-lived and not as overwhelming. We shall see.

Honolulu Café Singapore
#01-33F/G The Centrepoint 176 Orchard Road, Singapore 238843 (Somerset MRT)
Opening Hours: 11am – 10pm

Honolulu Café Hong Kong 檀島咖啡餅
G/F & Mezz Floor, 176-178 Hennessy Rd., Wan Chai (Wan Chai MTR Exit A4) 灣仔軒尼詩道176-17
號地下及閣樓
Tel: +852 2575 1823
Opening Hours: 6:00am – 12:00am

Other Related Entries
5 Best Hong Kong Cafes
Xin Wang (Kovan)
Mak’s Noodle (Centrepoint)
Sing HK Cafe (Everton Park)
Tim Ho Wan Singapore (Plaza Singapura)

*Written by Nicholas Tan @stormscape and Daniel Ang @DanielFoodDiary. Unauthorized use and/or duplication of photos without express and written permission is strictly prohibited.

The post Honolulu Café Singapore – Awesome Smooth Egg Tarts, Too Bad For The Sour Milk Tea appeared first on DanielFoodDiary.com.

Bigiya Ramen, which was listed as within the Michelin Tokyo Bib Gourmand in both the 2015 and 2016 guides, has quietly made its entrance in Singapore at Ramen Gallery Takumen – ラーメンギャラリー 宅麺 Boat Quay. (Read: 12 New Ramen Places In Singapore)

While the Michelin Bib Gourmand lists ‘non-starred’ restaurants, these are still restaurants offering “exceptional good food at moderate prices”.

If you have yet to try Ramen Gallery Takumen, the concept is rather interesting, serving 6 different Japanese ramen brands in a single shop on a half-yearly rotational basis. (Read: Takumen at Circular Road)

Established in 2010, Takumen started as an online ramen store in Japan. At “宅麺.com (Takumen.com)”, delivering ramen to customers’ homes, with over 100 varieties to choose from.

Bigiya (the original store at 2-4-9 Takaban, Meguro-ku, Tokyo) is known for its tasty rich soup cooked with fish and chicken, and special noodles containing whole wheat flour.

The highlight in the taste of citron within the soup, with the secret sauce “airlifted from Japan”.

Three different ramen types are offered: The Bijiya Yuzu Fragrance White Soy Sauce Ramen ($15.90); an option with a flavoured egg (additional $2); and special version ($19.40) with extra two types of charsiew and bamboo shoot.

Its broth looked light and unassuming, but sips would reveal that citrusy (yuzu?) depth which would refreshingly grow on you. A compelling soup different from the typical bases.

The noodles is made with whole wheat flour – soft and healthy-tasting, rather similar to soba.

I have yet to try the original Japan version, and so am not the best person to judge.

In a hot summer weather, having a light yuzu soup base can be invigorating, but the bowl somehow lacked something, maybe the soup wasn’t hot-hot enough, maybe the noodles were moderately soggy.

Bigiya Ramen at Ramen Gallery Takumen
66 Circular Road #01-01 Singapore 049420
Tel: +65 6536 4875
Opening Hours: 11:30am – 3:00pm, 5:30pm – 10:00pm (Mon – Thurs),
11:30am – 3:00pm, 5:30pm – 12am (Fri),
11:30am – 3:00pm, 5:30pm – 9pm (Sat – Sun)

Other Related Entries
12 New Ramen Places In Singapore
Takumen (Circular Road)
Menya Samurai ZIN (Circular Road)
Uma Uma Restaurant & Bar (Millenia Walk)
Ramen Keisuke Lobster King (Clarke Quay)

The post Ramen Gallery Takumen – Michelin Bib Gourmand Bigiya Ramen Comes To Singapore, Citrusy Refreshing appeared first on DanielFoodDiary.com.

An obvious tart fever in Singapore. First Japan’s BAKE Cheese Tart at ION Orchard which attracted a 2-3 hour queue, Hong Kong’s Honolulu at Centrepoint, and Tai Cheong Egg Tarts has returned for a pop-up at Basement 2 Food Hall of Takashimaya.

From now till 17 May, from 10am onwards till sold out. I have checked and the permanent store should come in a few months “around Orchard area”.

The Egg Tarts in Singapore goes for $7.60 for 4 pieces, Chicken Pie $2.80 per piece and Cocktail Bun at $1.80 per piece.

As an additional note: while the tarts contain no pork or lard, they are not Halal-certified.

[Hong Kong] The popular Tai Cheong Bakery 泰昌餅家 started in at Lyndhurst Terrace, Central Hong Kong way back in 1954, and is famed for its one-of-a-kind egg tarts.

The Dessert Chef Mr Au Yeung created this unique cookie-based tarts, filled the shells with thick egg liquid, and kept them baked for 13 minutes. Fresh.

The last British governor Chris Patten was said to be a fan, and called them “the best Egg Tarts in the world”. That propelled Tai Cheong to immense media fame.

Tai Cheong Bakery then moved to another location and expanded to several other branches over the years. The Central store continues to attract queues all the time, but can be tough to find if you are a first timer.

Their egg tarts came with smooth bright yellow egg custard, seated inside crumbly fragrant buttery crust.

I recommend getting them freshly baked, and eat them warm right outside the store! (super shiok especially when the weather is cold.)

Tai Cheong Bakery Hong Kong
35 Lyndhurst Terrace, Central, Hong Kong (10 min walk from Exit C, Hong Kong MTR Station)
中環擺花街35號地下
Tel: 83008301
Opening Hours: 7:30am – 9pm (Mon – Sat), 8:30am – 9pm (Sun, PH)

Tai Cheong Bakery Singapore (Pop Up)
Takashimaya Basement 2 Food Hall, 391 Orchard Rd, Singapore 238873
Opening Hours: 10am – 10:30am or so, till sold out

Other Related Entries
10 Must Go Places In Hong Kong For Sweet Treats
10 Must Visit Hipster Food Places Unique To Hong Kong
10 Must Eat Food In Hong Kong
9 Best Restaurants In Hong Kong
10 Best Dim Sum Restaurants In Hong Kong

The post Tai Cheong Bakery – Famous Hong Kong Egg Tarts Here In Singapore! appeared first on DanielFoodDiary.com.

If you are having Descendants of The Sun withdrawal, a wholesome hearty Korean meal can do the trick. So my #DOTSgang went to Yoogane (요가네 pronounced yoo-ga-nay) to try out the Galbi JeongolWestgate Mall and Bugis Junction branches.

For those not that familiar with the brand, Yoogane was established in 1981 Busan, known to be one of the best Chicken Galbi Restaurants in Korea.

Galbi is a Korean dish made by stir-frying gochujang marinated chicken, with ingredients such as sliced cabbage, scallions, onions, rice cake on a hot plate. The restaurant chain became popular due to the *secret* unique blend of sauces and seasoning – flavoursome and full, slightly sweetish, spicy shiok yet not over.

Now for the new dish…

Galbi Jeongol ($59.90++)
Yoogane has been known for its Dakgalbi stir-fried spicy chicken, this is a version made into a stew – think Army Stew with a lot, a lot of ingredients.

Jeongol is a category of elaborate casserole in Korean cuisine, similar to Jjigae.

The main differences are Jeongol contain a variety of ingredients, while Jjigae are usually made with a single main ingredient. Also, Jeongol was originally meant for members of the royal court and upper-class, while Jjigae was a simpler dish for commoners.

Tell you what, this Galbi Jeongol is seasonal and not even released in Korea itself. Jinjja?!

The stew with a unique spicy sauce cost $59.90++ which can feed 3-4. So you have tender chicken meat in that signature galbi sauce, specially made toppoki with a melty middle (I leave it to you to guess what it is) and vegetables… and you can request for more ingredients, especially for a top-up of ramyeon and cheese on it.

The additional toppings you can request are meat ($10.90), vegetables ($8.90), seafood ($12.90), ramyeon noodles ($3.90), cheese ($3.90).

My favourite component was surprisingly the Dokboki, the soft, chewy sweet potato rice cakes (and considering I am not crazy over carbs). On the other hand, I thought if the ramyeon could be more springy and Q.

Compared to the regular galbi, the Jeongol has that added dimension of a stew-like gravy, which I think Singaporeans would enjoy slurping. Taste-wise, it is packed of spicy flavours; feeling-wise, there is a sense of comfort, especially when shared with friends and family.

These are some of the other regular speciality dishes at Yoogane:

Cheese Chicken Galbi ($55.90)
Cheese! This contains the signature tender chicken meat marinated in the unique Yoogane sauce marinate, fresh vegetables, rice cakes and thin slices of potato, surrounded by a layer of melted cheese.

I have the feeling that the younger customer base would take delight in this, as pieces of chicken chunks can be coated with melty, sketchy cheese for that extra oomph.

However, I do recommend to consume the pieces once they are ready, if not the cheese would have been ‘cooked’ too long.

Seafood and Chicken Galbi ($52.90 for 2-3 pax, $59.90 for 3-4 pax)
This is the original Chicken Galbi with extra baby octopus squids, prawns and a variety of seafood.

Marinated Chicken Bulgogi ($21.90)
Popular among families with kids, and for diners who cannot take spicy food. This version with tender chicken strips marinated with Bulgogi seasoning should work well.

The Bulgogi sauce is somewhat sweet-salty, that has a mixture of soy sauce, sesame oil, sugar and other ingredients. In general, I preferred the spicier style that provided more kick, but this worked as well and would be more taming to the tongue.

Marinated Chicken Galbi Fried Rice ($14.90 per pax)
Okay, more cheese. The server first presented the signature chicken galbi and rice, fried till it was reddish-brown and added a plate of mozzarella cheese.

Besides stir-frying, there were moments when he pressed the rice to the bottom of the pan, which resulted in some edges being slightly crispy-charred. He then ‘cut’ the rice into blocks, and we ate it almost like Korean pancakes.

Can be ‘jelak’ (rich) when every mouthful comes with a taste of cheese.

There are also options of Marinated Beef Bulgogi, Chicken Bulgogi, Seafood, and Special all in one Fried Rice ($14.90 – $15.90 per pax).

Korean Style Seafood Pancake ($12.90)
Korean style pancakes with fresh seafood and vegetables.

Naengmyeon ($11.90)
A friend who searched high and low around Singapore for authentic-tasting Korean cold noodles said this was probably one of the best versions around.

The long and thin buckwheat noodles in chilled tangy ice broth with cucumbers and slices of Korean pear, served within a stainless-steel bowl was absolutely refreshing after some of the more ‘heaty’ items.

A tip: Have a sip of the soup first, then add some mustard oil and vinegar for that ‘lifted’ taste of Korean-ness.

Spicy CHEESE Dokboki (to be introduced)
I mentioned earlier I enjoyed Yoogane’s rice cake texture, somehow soft and chewy without being ‘deng deng’ (tough and elastic). The Dokboki is specially imported from Korea.

With extra spice and cheese, this side dish is hopefully a main-stayer.

Before I forget, pairing your delicious Korean Galbi with some Yakult Soju is just going to complete the experience. Daebak!

The Galbi Jeongol is available exclusively at Yoogane Westgate and Bugis Junction for a limited period of time. Don’t say bojio!

Yoogane Westgate
Westgate Mall, 3 Gateway Drive Yoogane #03-08 Singapore 608532 (next to Jurong East MRT)
Opening Hour: 11:30am – 10pm
https://www.facebook.com/yoogane.singapore

Yoogane Bugis
Bugis Junction, 200 Victoria Street #02-47/48 Singapore 188021
Opening Hours: 11:30am – 10pm

* This entry is brought to you in partnership with Yoogane Singapore.

The post Yoogane Singapore – Exclusive Galbi Jeongol Spicy Korean Stew To Satisfy Your Korean Food Cravings appeared first on DanielFoodDiary.com.

Chef Benny Se Teo of Eighteen Chefs is one of the most prolific, and recognizable chefs in Singapore.

The story on how he continues to help troubled youths and people to reintegrate back into society, by giving them jobs and opportunities, is an inspiring one.

This is his latest project – Seng Kee The Black Seed By Chef Benny, not to be confused with the kidney mee sua stall at Kaki Bukit.

You can say it is a kopitiam version of Eighteen Chefs, located at the prominent ground level of Bugis Junction (opposite Honeymoon Desserts).

It seems like the concept continues to target at the youths, with modernized local delights and beverages on its menu.

You can expect items such as their signature 63 degree sous vide runny egg ($2.50 for 2), Chee Cheong Fun ($3.20 – $7.80), localised Sandwiches ($6.50 – $7.80) and Curries in Bread Bowl ($5.20 – $6.60). (Also reminding us of Kokomama Marketplace)

In terms of offerings, it is a positive move to incorporate some of the familiar favourites such as Hainanese Chicken, Beef Rendang, Hae-Bee-Hiam and Sambal Sotong in sandwiches and cheong funs.

But if you are expecting the same type of spiciness or robustness as those served in the hawker centres, let us just say it is not quite the same.

A friend said Seng Kee was “Eighteen Chefs standard lor”. An apt summary.

There were some interesting drinks on the menu, such as Kopi-Guyu ($3.00, $3.20) to pay tribute to the older way of drinking local coffee, and Pandan Teh ($3.00, $3.20). A small suggestion would be to provide siu-dai (less sugar) options for drinks, as most went on the too-sweet side.

The Eggs ($2.50 for 2) still turned out well.

Here’s the little story behind those eggs: Benny used grants to invest food technology such as a sous vide machine, creating one of his current signatures – an egg toast set with a 63 degree sous vide runny egg which proves to be a hit with customers.

“Most of my boys didn’t get much education, but every single one of them can cook every single dish on the menu with the technology. I want to empower them. When they have confidence in cooking, they will have confidence in their lives as well.”

Seng Kee The Black Seed By Chef Benny
Bugis Junction #01-71/72, 200 Victoria Street Singapore 188021
Opening Hours: 7:30am – 10:30pm

Other Related Entries
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Kokomama Marketplace (SOTA)
New Rasa Singapura (Tanglin)
Truly Test Kitchen (Kampong Ampat)
KEK Keng Eng Kee (Pandan Gardens)

The post Seng Kee The Black Seed By Chef Benny – Eighteen Chefs Starts A Kopitiam Concept appeared first on DanielFoodDiary.com.

We were off to an optimistic start at first.

Café NIDO which is located within the boutique Hotel YAN at Jalan Besar, had a welcoming industrial chic décor of high ceilings and subtle aroma. It almost reminded us of Bangkok, and looked extremely promising. ”So chio!!”

“Nido” refers to nest in Italian, a name to go complementary with Hotel “Yan” which meant “swallow” in Mandarin. The café was also designed in hope that it would be a comforting nesting place.

Indeed, it was modern and spacious.

Our anticipation was heightened because we were informed that the chef was previously from Wild Rocket – which is one of Asia’s 50 Best Restaurants.

I digress a little: I do encourage café owners to organize a series of taste-tests before opening, not just with friends and families (who may be more receptive), and be open to feedback and quick to correct if something goes wrong.

The food (in Singapore’s context at least) is still key to get customers to keep coming back.

The menu board looked well-designed, which made us order quite a number of items.

That included Roasted Charcoal Brioche with Kaya & Sous Vide Egg ($16.90), Raspberry Pancake with Honey Pistachio ($9.90), Homemade Laksa with Charred Crayfish ($12.90), Salted Egg King Prawn Aglio Olio ($16.90), and Tom Yum Wings ($10.90).

To be really honest, the safest bet was the Tom Yum Wings ($10.90) – evenly marinated, had good spicy-lime flavours and were tender.

A dish is made up a variety of components, if one or two ingredients do not meet the mark, then it would mar the entire taste.

The seafood – both the crayfish and prawn, were mushy, and that affected the noodle dishes. The laksa by the way had a flat-tasting gravy, ironically for laksa especially which is made up of so many spices and ingredients.

The local breakfast inspired Kaya & Sous Vide Egg was actually not too bad, but blemished by an overly-salty “mom’s sesame noodle”.

I suspect it is also because the menu is so extensive, faced with a limiting kitchen. Café NIDO can make it, but they probably need to work through every single dish again.

Incidentally, I checked with owner of Wild Rocket, then with owner of Café NIDO (again) just to be really sure. Turned out that the current Café NIDO Chef was a junior cook from the defunct Burger, Bench and Bar under the Wild Rocket group.

Defunct or not, junior or not, I believe that everyone can always learn from experiences and make the best out of it. But being forthcoming, should be the way to do establish good café-customer relationship in the long run.

Additional note: I think CAFÉ Nido can work its way around, it has so so so so so much potential. A personal promise to the owner is I will pay a return visit back once you are more ready.

Café NIDO
No 162 Tyrwhitt Road Singapore 207581 (Within Hotel YAN)
Opening Hours: 7:30am – 4:30pm (Tues – Sun), Closed Mon

Other Related Entries
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Ollella and The Pourover Bar (Petain Road)

The post Cafe NIDO – Has The Potential, If They Can Work Their Food Out appeared first on DanielFoodDiary.com.

Singapore’s 1st Hello Kitty Orchid Garden Cafe has officially arrived at Changi Airport Terminal 3, making this a must-visit destination for Hello Kitty and Dear Daniel fans.

*Hands up* Who is already thinking of arriving at the airport earlier for your next travel, just to have some Kitty food?

Read: Hello Kitty Cafe (Seoul) and Hello Kitty Chinese Cuisine (Hong Kong)

Here are 10 Things About Hello Kitty Orchid Garden Singapore

1. Hello Kitty Orchid Garden is so named as it draws inspiration from Singapore’s national flower – the orchid.

2. This is the world’s first Hello Kitty themed café that is opened 24/7.

3. It is located at Singapore Changi Airport Terminal 3, which is the world’s most awarded airport.

4. Hello Kitty Orchid Garden is operated by Europa Specialty Restaurants, a subsidiary owned by ABR Holdings Ltd which also operates Swensen’s and Tip Top Curry Puffs in Singapore.

5. There will be SOME specially designed local food, such as the Cowbunga Wagyu ($24) which is a Hello Kitty version of beef rendang.

6. There are 8 flavours of gelato at any time.

7. The Singapore Hello Kitty mascot is the ONLY hello kitty with 2 bows in the world.

8. There is a range of custom Hello Kitty inspired tea blends, plush toys, grow-it-yourself plant kits, and postcards at the retail corner.

9. Limited edition plush toys are retailing at $49.90. 500 in total, limited to 2 per pax. Quick, quick.

10. The café is applying for halal certification.

The interior boosts of elegant touches, and the logo and face are more subtle in terms of presentation and decoration.

This is perhaps done for more broader appeal not just for the Hello Kitty fans, not just the females but males as well.

The garden city theme is also strong, with the cafe shaped like a glasshouse in colonial black and white, enhanced with fresh flowers.

Hello Kitty foodie fans can open their mouths for a range of Kitty-fied food such as all-day breakfast, mains and desserts.

Some of the recommended include a Big Breakfast Surprise ($18.50), Kitty Meets Benedict ($17.50 with Hollandaise sauce done two ways in yuzu and dill, Enchanted Forest quesadillas ($17.90), Cowabunga Wagyu ($24), Kitty Goes Fishing salmon ($23.90), and The Cat in Paradise dessert ($18.50).

While we loved the decor, we can’t say much about their food.

Okay, here is what we liked: The Hide & Seek ($16.90) is a pandan infused panna cotta dessert with vanilla gelato and a trio of gula melaka, passionfruit and strawberry marshmallow sauce.

The texture was smooth and light, though we wished for a stronger taste of the gula melaka for it to be more pronounced.

On the other hand, the Hola Nachos ($15.90) was just a version slightly better than what the cinema serves, with tortilla chips served in thick, cold cheesy parmesan sauce.

We must say we were slightly disappointed in terms of food offering, especially when there was much initial news and hype on how it would feature “locally inspired menu”? Seemed more like a marketing angle.

Other than a token rendang dish, a pandan panna cotta and sugee cake, there were none so other spotted.

It felt like a wasted opportunity to showcase cutesy local mash-ups. Why not some Hello Kitty Chicken Rice, Laksa or even Kaya Toast? (We will be back to try more food when it really, really opens. Stay tuned!)

Hello Kitty Orchid Garden
Arrival Hall Central #01-22 Terminal 3 Singapore Changi Airport
Opening Hours: 24 hours daily

Other Related Entries
7 Character Themed Cafes In Singapore
Character Café (Dhoby Xchange)
Pompompurin Cafe (Orchard Central)
Pokemon Café (Bugis Junction)
Hello Kitty Chinese Cuisine (Hong Kong)

*Written by Nicholas Tan @stormscape and Daniel Ang @DanielFoodDiary. Unauthorized use and/or duplication of photos without express and written permission is strictly prohibited.

The post Hello Kitty Orchid Garden – Singapore’s 1st Hello Kitty Café at Changi Airport T3 Opens 24 Hours Everyday appeared first on DanielFoodDiary.com.

The Singapore weather has been getting immensely hot. Other than hiding in an air-conditioned room, having a cold dessert such as the King’s Potong Ice Cream is just pure enjoyment.

“Ring Ring Ring!” I remember in my younger days, there was actually an ice cream seller in a tricycle-like vehicle selling Potong Ice Cream just outside my primary school! His bell would go on and on, and the group of young boys would all run to see who was the fastest to reach for the treat. (I was never the quickest, but nevermind.)

Potong Ice Cream, which means ‘cut’ ice cream in Malay, still brings back fond memories of the good old days. They were inexpensive, with many familiar flavours, and enjoyable when licking the creamy-goodness off the stick.

Of course, we still get the King’s Potong ice cream in supermarkets or even online on REDMART now, and they come in traditional Asian-inspired flavours such as Red Bean, Black Glutinous Rice (my favourite), Yam, Coconut, Cempedak and Teh Tarik. (I found out that Teh Tarik is available only exclusively in Sheng Siong).

Other than having Potong Ice Cream on its own, it is actually quite fun to pair it up with different toppings and ingredients.

To pay homage to ‘nostalgia’, here are 5 Old School Ways You Can Enjoy Your King’s Potong Ice Cream.

Old School meets Hipster Potong Ice Cream Cendol
This is a deconstructed cendol of sorts, inspired after I was having BOTH a cendol and Potong Ice Cream in succession. I thought, “How about putting them together?”

Ingredients
– King’s Potong Ice Cream (I recommend the Red Bean and Black Glutinous Rice)
– Vanilla or Coconut Ice cream (2 scoops)
– Cendol ingredients such as grass jelly, creamed corn, pink green bean cake and green jelly noodles.
– Iced gem biscuits as toppings

Steps
– Include Cendol ingredients at the base of the cup
– Add in 2 scoops of ice creams. For variation, I added a scoop MEADOW GOLD Lush Red Velvet for a burst of red in the middle.
– Push in a stick of Potong Ice Cream. Red bean goes best with the cendol ingredients.
– Add old school biscuits as toppings.

There you have it, an old school meets hipster dessert. What you can do is to visit those traditional provision or biscuit shops. You will certainly find some ‘treasures’ to create your own hipster Potong dessert.

More Old School meets Hipster Potong Desserts …

Potong Ice Cream Sandwich

This is similar to the ice cream sandwiches sold by the roadside at Waterloo Street and certain junctions of Orchard Road. I did have some difficulty finding the rainbow coloured breads, but managed to find quite a few fragrant pandan-flavoured ones.

A Yam or Pulut Hitam flavoured Potong sandwiched within the soft bread did conjure up some childhood memories. (Note: You can remove the stick easily if it makes it easier to eat.)

Potong Ice Cream Bun
Similar to the previous, but I added a layer of cream biscuit for some crunchiness on every bite. You can find these soft buns in many bakeries, available in red bean, coconut and blueberry flavours.

Potong ‘Hot Dog’ Sandwich
Instead of a sausage, add a Potong Ice Cream and drizzle some of your favourite sauce such as chocolate, maple or honey.

Potong Waffles
Two ways of eating this. You can either spread the ice cream over the waffles; or remove the stick and cut the Potong into blocks. The Teh Tarik flavoured Potong goes surprisingly well with waffles.

Eat it on a stick, chop it into cubes, create your own Potong dessert… any way you can think of.

King’s Potong Ice Cream is available at major hypermarkets/supermarkets (FairPrice, Sheng Siong, Cold Storage, Giant, Prime Supermarket, Shop N Save) and selected Cheers and Singapore Petroleum.

Promotional price: 3 boxes at $9! Valid from 1 – 31 May 2016.

You can even order them ONLINE now at REDMART.

* This entry is brought to you in partnership with King’s Potong Ice Cream.

The post 5 Old School Ways You Can Enjoy Your King’s Potong Ice Cream appeared first on DanielFoodDiary.com.

SAVOUR is back, where you can eat your way around the world in a single place. What is special about this year’s SAVOUR is that there is not just one, but three separate and unique events.

The first is SAVOUR Gourmet (which is the event we are most familiar with) and this takes place 12-15 May.

The 2016 SAVOUR Calendar:
SAVOUR Gourmet: 12 – 15 May
SAVOUR Wines: 8 – 11 Sept
SAVOUR Christmas: 17 – 20 Nov

Will you be there? Here are 10 Reasons Why You MUST Visit SAVOUR 2016

Free Tickets
Ticketing to SAVOUR 2016 is complimentary this year!

Isn’t this already a good enough reason? You can just go look-look-see-see, but you probably won’t leave empty-handed, or more correctly said, empty-bellied.

Eat 30 Dishes At A Single Place
There is a reason why SAVOUR is touted as one of the best food festivals in the world.

This is one of the few opportunities where you get to literally savour more than 30 dishes by some of the top restaurants from Singapore – all in one place.

These are some of my favourites that you should try: Siew Yoke Umami Rice from Labyrinth, Angel Hair Lobster Pasta from Team Saveur Art and Iberico Pork Jowl from Team Bar A Thym.

Enjoy Reduced Prices For Signature Dishes
What’s more, these gourmet dish prices have been reduced to two easy prices of $6 and $12.

Cash and credit are also now accepted on the grounds.

Meet Celebrity Chefs
Get up close and personal with your favourite celebrity chefs at hands-on classes, live demonstrations and workshops.

I do know many would want to chat with 3-Star Michelin Star, otherwise known as “The Demon Chef” Alvin Leung from Hong Kong’s Bo Innovation.

So guess who I met?!

Support Homegrown Chefs
SAVOUR will be focusing on HOMEGROWN talent this year, from some of Singapore’s best chefs and restaurants.

The restaurants featured include Artichoke, Buona Terra, CATO, Gattopardo, Labyrinth, Lower East Side, Salt Tapas & Bar, and Saveur Art.

I also spotted Chef Pang Kok Keong from Antionette and couldn’t resist getting one of his famed matcha lava croissant (chilli crab and salted egg croissants also available).

Vote For Your Favourite Chefs
You can also get to be part of the experience by voting for your favourite chef and dishes.

This is part of the DBS Live Your Dream initiative which will pit the featured chefs against each other to vie for the title of Emerging Chef Singapore 2016.

Every transaction at the Gourmet Village restaurants comes with a voting ball so vote wisely.

Join The Gourmet Market
When you are at SAVOUR, you cannot miss the Jasons Gourmet Market.

You can actually sample a selection of products from hundreds of food and drink exhibitors, including wine, fresh produce, seafood and artisanal products.

Some highlights include Iberico pork, Miyazaki wagyu, Hokkaido lavender-flavoured ice cream and a cheese room with over 200 cheeses to sample.

You must must must must get the Lavender Soft Serve.

Learn In The Wine Cellar
Over 70 principal wines from around the world is featured, and you can get to enjoy tastings and learn more about wine from the sommeliers.

Seafood Galore
Wild caught seafood from Alaska, the most diverse Oyster Bar up-to-date, and a bistro which offers an extensive selection of great cooked food such as Creole Crab Cake, Poached Alaska Sockeye Salmon and Alaska Pacific Cod Fish Taco.

Get The SAVOUR Experience Pack
Limited to 300 packs per session, you can get a SAVOUR Experience Pack for just $30 Nett.

This pack includes vouchers for Molecular Xiaolongbao by 3-Michelin Star Bo Innovation (worth $6), a main-course dish at any restaurant in the Gourmet Village (worth $12), an Iberico Char Siew platter from Jasons Gourmet Market (worth $20) plus a limited edition SAVOUR Goodie Bag (worth $20).

Some of the Deliciousness Available:

Team Buona Terra
Over baked Sicilian Red Prawns with Cauliflower, Almonds, Raisins and Shellfish Sauce

Team Salt Tapas & Bar
Taco of Tempura Fish, White Cabbage, Pineapple Salsa, Wasabi Mayo with Tobiko and Spring Onions

Team Cato
Pan Seared Black Cod with Salted Egg Veloute and Fennel Salad

Team Saveur Art
Angel Hair Lobster Pasta, Fish Roe and Crispy Ebi

Team Lower East Side
Signature Stewed Ancho Pork Taco, Sweet Corn and Cilantro

Team Gattopardo
Purpiceddu – Citrus Glazed Octopus with Bell Pepper Aioli and Sundried Tomatoes

Team Artichoke
Foie-ffle – Corn Waffle, Foie Gras Butter, Orange Blossom, Golden Syrup

Team Bar A Thym
Iberico Pork Jowl, Tatsoi, Pickled Pear, Hazelnut Dressing

Labyrinth
Siew Yoke Umami Rice

Guest Team R&D
Laska Seafood Chow Mein

Tip: As there is so much food to try, the best thing to do is to gather some of your best foodie friends together to enjoy the deliciousness.

SAVOUR 2016
Location: Bayfront Avenue (Next to Marina Bay Sands Exhibition Centre)
Date: 12 – 15 May 2016
12th (Thurs) 6 – 11pm,
13th (Fri) 6 – 11pm,
14th (Sat) 11am – 4pm & 6 – 11pm,
15th (Sun) 11am – 7pm

You can PRE-BOOK an exclusive SAVOUR Journey with a SAVOUR Experience Ticket. Limited Experience tickets available so book now at http://www.savour.sg/#!book-now

Get live updates of SAVOUR 2016 at https://www.facebook.com/savour.sg and https://www.instagram.com/savourevents

* This entry is brought to you in partnership with Savour 2016.

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A small bowl of $1.90 Thai Boat Noodle would probably not be able to satisfy the hunger of the growing-up students at SMU, SOTA, Kaplan, Lasalle and NAFA. (Read: 7 Best Thai Boat Noodles In Singapore)

Opened by the folks behind Noodle Cafe at Golden Mile, Gu Thai Noodle Café took over the space once occupied by Montana Singapore beside Ya Kun Kaya Toast at PoMo. (So familiar with this place so much so that my group of friends call this the “Montana Thai Noodles” LOL.)

The interior changed from a hipster coffee bar to a humble 50-seaters eatery, more spacious and (very much) brightly lit compared to the outlet at Golden Mile.

The menu was different: more comprehensive with Boat Noodles, Tom Yum bases, tze char styled Thailand Street food, Appetizers and Side dishes.

And yet, more straight forward, without the need to go through the confusing 5-steps-to-order-a-Thai-boat-noodle, and ended up trying to recall what did we just ordered.

Recommended dishes include the Boat Noodle that came in 2 sizes, small palm size bowl ($1.90) slurped down within one mouthful (probably I had a bigger mouth) and large bowl shaped like a boat ($6 for pork, $6.80 for beef).

Out of the 4 spiciness levels, we had the recommended “less spicy” which was pretty manageable with a peppery spicy kick. The soup was clear and light, which pretty much went well with the rice noodles.

Aroi mak mak.

From the Tom Yum base series, we chose the Tom Yum River Prawn Noodles ($7.80) that came in a cool-looking bowl with a huge prawn that stood out (literally).

Perhaps there’s too much tomatoes added to the soup base, the spicy sour tomyum kick was lacking. Instead, the soup base leaned towards a sweeter profile.

We were ‘cheated’ by the menu, a reminder that photos are just an illustration.

The Thai Green Curry ($12) supposedly would come with 3 balls of coloured noodles, but instead came with ordinary pale looking egg noodles instead (actually they were okay).

This method of eating was more enjoyable and practical instead – you add noodles to your liking into the green curry, and it would stay al dente and not soggy.

We preferred the Thai Milk Green Tea ($2.20) to the slightly diluted Thai Milk Tea ($2.20), with a richer and milkier taste, and probably one of the better ones in Singapore.

Looks like Soi 55 at The Cathay will face some competition, in terms of pricing at $3.90 a cup.
(Now trying to find a way to “smuggle” into the cinema instead. #DontSayISay)

We were excited to see Golden Brick Toast ($12.90) on their menu, which was convenient to get a drink, meal and dessert all in one place.

But we were informed that the Golden Brick Toast was removed from the menu as they were not allowed to sell them because Ya Kun Kaya Toast was located right beside them.

Like seriously?

Night-lifers will rejoice at the news that Gu Thai Noodle Café is opened till 5am daily.

With an option of having a warm, soupy food after a long movie in the cold theatres, there’s now an alternative option to Rochor Tau Huay at Selegie.

Gu Thai Noodle Cafe
1 Selegie Road, #01-04, PoMo Mall, Singapore 188306 (Dhoby Ghaut, Rochor MRT)
Opening Hours: 11am – 5am (Mon-Sun)
https://www.facebook.com/Thainoodlecafe

Other Related Entries
10 Best Thai Iced Milk Tea In Singapore
Rochor Thai (Novena)
Som Tam (Orchard)
Noodle Cafe (Golden Mile)
Cha Thai (Telok Ayer)

*Written by Nicholas Tan @stormscape and Daniel Ang @DanielFoodDiary. Unauthorized use and/or duplication of photos without express and written permission is strictly prohibited.

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The popular Kyushu Pancake has come to Singapore, known for their pancakes made with a proprietary flour base, combined with fresh fruits and dairy products. ‘Healthier’ pancakes? (Read: 12 Cafes For PANCAKES In Singapore)

You may wonder what the fuss is about: The pancake shop is rather popular in Taiwan (ie long queues), and it is not often that we see Japanese style pancakes in Singapore.

The Kyushu Pancake Mix is made from 7 different finely selected grains, 100% homegrown in Kyushu Japan, free of emulsifier, artificial fragrance, additives or processed starch.

Here is a list of ingredients that they use (which I take from their press release ah): Wheat from Oita Prefecture, fertiliser free, Aigoma farmed Sprouted brown rice in Aya, Miyazaki, Millet from Unzen, Nagasaki, Pressed barley from Saga Prefecture, the legendary purple rice and red glutinuous rice from Kumamoto and Fukuoka Prefecture, Non glutinuous rice from Kagoshima and the famed raw sugar from Okinawa and Kagoshima.

So don’t play-play.

The menu is straight forward – pancakes, waffles, French Toast and drinks.

I had the Matcha Montblanc ($18) because it probably combines three of my favourite things in a single dish.

Let’s start with what is good about it. The fresh cream was light (and didn’t make me feel fat), the pancakes were ‘Asian’-tasting and less buttery, more doughy and grainy, and not entirely super sweet. So it was a more guilt-free dessert.

On the flipside, it missed some distinct elements of each: The matcha was not ‘matcha’ enough, the montblanc lacked of the chestnut savour, and the pancakes felt… I don’t know, plain, flaccid? (Maybe it was the lack of buttery-goodness).

Overall the pancakes were not as impressive as I initially imagined to be, but this lighter version will still find its fans.

The boss asked why I didn’t order the signature. I assume it was the Eggs Benedict Pancakes ($18), though I didn’t tell him the server did recommend the Kyushu Sunny Day ($19) which was really not too bad a choice.

I liked the non-threatening probably kids-friendly chilli meat sauce with sunny-side egg and, well a not so crispy strip of bacon.

Someone ate the meat before I took the photo, just in case you are wondering.

Other signature items on the menu include Berry-Licious Pancake ($16.90), Matcha & Azuki Pancake ($16.90), Matcha Tiramisu ($16), Matcha & Azuki Waffles ($18.90) and American Big Breakfast ($22).

Kyushu Pancakes MAY not experience long-staggering queues (I have my other reasons for thinking so), but it may be more because of a lack of a more thorough marketing and social media plan.

The Japanese style Kyushu Pancake café is a feel-good place, and the surrounding ‘Novena families’ with kids would show some support. By the way, you can call to reserve places.

Kyushu Pancake Singapore
275 Thomson Road Novena Regency #01-08 Singapore 307645
Tel: +65 6352 6265
Opening Hours: 11:00 am – 9:00 pm

Other Related Entries
12 Cafes For PANCAKES In Singapore
10 Japanese Cafes In Singapore
Hoshino Coffee (Capitol Piazza)
Dutch Baby Café (Orchard Paragon)
AmaSoy (Jurong Point)

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You can find Hong Kong’s hottest food trend “Steam-Potting” in Singapore, at Steam Box located at Serangoon Gardens (less than 5 min walk from Chomp Chomp).

This is a different way of enjoying ‘steamboat’. Food is cooked by high-speed steaming, not boiled.

(Click PLAY and video will demonstrate how “steam-potting” works.)

If you are racking your brains to think about the next new thing to jio your family, friends or colleagues, look no further.

Apparently, these restaurants are quite the big thing in Hong Kong, with celebrities such as Alan Tam opening up similar concepts.

Here’s how Steam-Potting works: Order your ingredients and they will be brought to your table raw on coloured-plates.

Before the actual steaming starts, a Congee will first be prepared, with ingredients such as rice, clams, dried scallop and broth added to the base. I ordered a $18 version, there is also another at $15 with century egg, pork rib and parsley.

Then the chosen ingredients will be freshly steamed on a perforated tray, using an innovative technique of high-speed steaming.

All it requires is about 2 to 6 minutes for the food to be cooked. (There is a water canister below the custom-made tables that does the constant steaming.)

The varied-coloured plates do not indicate price, but instead the recommended time needed for the ingredient to be cooked. How clever.

Some of the recommended ingredients include: Fresh Flower Crab ($15, $28 for 3), Crayfish ($25 for 3-4 pieces), Fresh Live Clams ($13), Fresh Tiger Prawns ($11.5, $23), Marinated Chinese-style Ginger Chicken Thigh with Wolfberry ($9), and Chef Marinated Minced Pork with Premium Salted Fish ($9).

This is also one of the few places in Singapore to enjoy Dim Sum such as Siew Mai ($4.20), Prawn Dumpling ($4.80) and Creamy Egg Custard Bun ($4.80) that are steamed upon order.

You can really taste and freshness and sweetness of the seafood, with all the natural juices of the ingredients locked in. The Marinated Chicken Thigh is my recommended must-order.

This is also supposedly a healthier way (than say steamboats) because you do not get as much fat, scum and oil.

Although the two of us ordered A LOT (you can see by the photo), we easily cleared almost everything.

Somehow as the dishes were steamed, the meat didn’t feel as heavy.

Homemade sauces such as Seafood Sauce, Black Pepper Sauce, Peanut Sauce and Sambal Sauces are available at the side counter for you to mix and match your favourite dips.

Auntie recommended chopped garlic, which she said would bring out the flavours of the pork and chicken.

Just as you thought the meal has ended… the congee prepared right at the start would be ready, and absorbed with juices dripped from the steamed ingredients down below.

Interesting, the congee wasn’t as flavoursome as I would have thought, but still a satisfying and fulfilling finish.

An indicative expenditure would be about $40 per person. Again, that would depend on what you order.

I personally thought something was missing, could be a bowl of hot soup or something. Perhaps they should include bowls as ala carte orders.

Beyond BBQs, hotpots, mookatas which are still widely enjoyed, Steam Potting at Steam Box will be next in line, and it may probably be a healthier option. (Note: As dinners can get rather packed, lunch could be viable too.)

Steam Box 蒸好食创意蒸汽火锅店
68 Serangoon Garden Way, Singapore 555962
Tel: +65 6281 6939
Opening Hours: 11am – 3pm, 6pm – 11pm Tues-Sun (Closed Mon)

* This entry is brought to you in partnership with Steam Box.

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This is a chance for you to ‘travel the world to eat’ without leaving the country.

The Epicurean Journeys Pop-Up Chef Dining Series is back to Singapore again, this time bigger than before with 5 internationally acclaimed chefs from The Luxury Collection Hotels in Austria, Greece, India, Italy and Thailand.

The chefs will bring some of the best tastes and dishes from their respective hotels to Singapore from 30th May to 3rd June (Mon – Fri), at The Fullerton Waterboat House.

Five destinations, five cuisines, and this range from Afternoon Tea to curated Dinner experiences.

So if you crave for anything from Indian fine-dining, flavours of the Aegean, to Viennese sweet treats, you shouldn’t miss this.

Epicurean Journeys brings diners four exquisite wine-paired dinners with cuisines from:

India
Monday, 30th May 2016
ITC Luxury Collection Hotels in India, presented by Corporate Chef Manjit Gill

A highly acclaimed chef with over four decades of excellence in the culinary profession, Manjit Gill is ITC Hotels Luxury Collection India’s Corporate Chef, overseeing the famed Bukhara, Dum Pukht and Royal Vega restaurants.

Prithvi Rasa: A Journey Of 6 Tastes
Dishes include: Gound Ladoo (Royal Vega), Tandoori Jhinga (Bukhara), Buchka Nimona (Royal Vega), Murgh Handi Korma (Dum Pukht), Chandra Gupta Malpua (Royal Vega), Kheer Sagar (Royal Vega).

Italy
Wednesday, 1st June 2016
Hotel Danieli, a Luxury Collection Hotel, Venice, presented by Executive Chef Dario Parascandolo

Dario Parascandolo, Executive Chef of the Hotel Danieli, is at the helm of the internationally known Restaurant Terrazza Danieli since 2014.

Venetian Sojorn: 6 Courses
Dishes include: Whipped Codfish, Venetian Grilled Octopus, Pumpkin and Rosemary Risotto, Broccoli Tortelli with Lobster Royal, Sea Bass with Almond Razor Clam Au Gratin, Tiramisu.

Thailand
Thursday, 2nd June 2016
Sheraton Grande Sukhumvit, a Luxury Collection Hotel, Bangkok, presented by Executive Sous Chef Manachai Konkangplu

Executive Sous Chef Manachai Konkangplu is a highly accomplished chef who has worked at Sheraton Grande Sukhumvit since 1995.

A Taste Of Thailand’s Four Regions: 6 Courses
Dishes include: Pla Hoi Shell (seared scallop), Goy Tuna (raw tuna), Khao Soi Gai, Goong Hom Sabai (prawns in a sash), Kiew Waan Hua Gam (premium beef cheek), Khao Neaw Ma Muang (mango sticky rice mousse).

Greece
Friday, 3rd June 2016
Hotel Grande Bretagne, a Luxury Collection Hotel, Athens, presented by Executive Chef Sotiris Evangelou

The talented and multi-awarded Chef Sotiris Evangelou has been delighting with his mouth-watering repertoire in Greece and abroad for several years now.

Flavours Of The Aegean: 6-courses
Dishes include: Greek salad sorbet, Molecular Kalmata olives, Seabass Tartar, Octopus with Santorini’s Fava, Red Snapper, Baby Lamb Fillet, Chios Mastiha Rice Pudding.

And for dessert lovers…

Austria
Wednesday 1st June, and Friday, 3rd June, 2016.
Viennese Afternoon Tea from Hotel Bristol, a Luxury Collection Hotel, Vienna, presented by Executive Chef Manuel Gratzl

Chef Manuel Gratzl’s outstanding career began at the tender age of 17, and at 34 years of age, has worked in luxury hotels and fine dining restaurants all over Austria.

Sweet Symphony: A Viennese Afternoon Tea
Items include: Banana Cake, Chorizo Madeleines, Caramel Apple, Lemon Baiser, Assorted Macarons, Apple Strudel, Cardinal Cake and others.

This year’s Epicurean Journeys will thrill food lovers who enjoy a variety, with tastes of Austria, Greece, India, Italy, and Thailand.

Each Epicurean Journeys Dinner is priced at SGD128++each, and SGD168++ with wine pairings, and the Viennese Afternoon Tea is priced at SGD53++, and SGD77++ with Champagne.

For more information and to book your seats, please visit www.epicureanjourneys.sg. Book early as there will be Early Bird Discounts of up to 20% OFF, available for a limited time.
 

Epicurean Journeys Pop-Up Chef Dining Series
1919 Waterboat House
3 Fullerton Road, The Fullerton Waterboathouse, #03-01, Singapore 049215

Rice, rice, rice. The humble and all so important staple had a ‘bashing’ when it was reported (I quote unquote), “A bowl of rice causes a person’s blood sugar to spike more than a can of soft drink does.” Then people go on a frenzy.

The Health Promotion Board has suggested replacing 20 per cent of white rice with brown rice. This portion, I agree is a good initiative.

I shall leave to the experts and nutritionists to share their other studies and findings.

Interesting how we grow up in an environment to FINISH our rice because, “The kids in Africa are going hungry,” and “Your spouse will have an ugly face if you don’t finish every grain.”

My ah-ma’s logic was: One grain = one pimple. You mean yours too?

These are some of my ways to cut down on rice – to tell the hawkers to “shao fan” (less rice) – I will tell them straight half a bowl, to try brown rice if the option is available, to share a plate of rice with another friend, and pour less sauces and gravies over.

But don’t tell me to stop eating rice. Everything in moderation, okay?

10 Rice Dishes In Singapore We Love (I know there is more, will add on in time to come.)

CRAVE @ ION Orchard
Ion Orchard #B4-58/59, 2 Orchard Turn Singapore 238801
Tel: +65 6238 7181
Opening Hours: 9:30am – 9:30pm

Nasi Lemak
Prime Minister Lee Hsien Loong served Selera Rasa’s Nasi Lemak to Indonesian President Joko Widodo when he was here in Singapore; the Sultan of Brunei would request this frequently whenever he visited Singapore.

They have gone upmarket and opened up a few shops at shopping malls such as ION Orchard. A normal Nasi Lemak set would be between $4.90 and $5.90 (good to know it is still possible to get cheap and good food at Orchard).

Interesting. CRAVE uses Basmati rice. That is a type of rice variant commonly used in Biryani, but not that typical for Nasi Lemak. The longer rice grains supposedly absorb water but do not become overly wet.

Zam Zam Restaurant
697-699 North Bridge Road (Bugis MRT)
Tel: +65 6298 6320
Opening Hours: 8am – 11pm Daily

Nasi Briyani
Zam Zam opposite the famous Sultan Mosque is popular with its Nasi Briyani and Murtabak. Do you know that they have been around since 1908? That makes more than 100 years old!

It was started in 1908 by Mr Abdul Kadir from Kerala South India and is currently run by his grandson. The name “Zam Zam” comes from the well which is drunk during the Haji pilgrimage and has special significance to the Muslims.

The restaurant is usually crowded, and note that you MUST order either a briyani or murtabak if you sit on the second level. Some say the Briyani one of the best in Singapore; while others may have said the standard has dropped.

Still, how many restaurants in Singapore can say they have been around more than a century?

Wee Nam Kee Hainanese Chicken Rice Restaurant
United Square Shopping Mall Unit 01-8 (Note: The Restaurant has moved from Novena Ville to United Square)
Opening Hours: 10:30am – 10:00pm Daily

Chicken Rice
Singapore boosts of many famous chicken rice shops – Tian Tian, Boon Tong Kee, Five Star, Loy Kee.

Wee Nam Kee has been known for its Hainanese dishes, especially its flavourful chicken rice and tender chicken meat pieces.

Its main store opposite Novena Church (since moved to United Square) has been attracting crowds of supporters, many claim that this is one of the best Hainanese chicken rice in Singapore. Their long grain rice is flavourful and slightly greasy.

Gado & Grill
1 Raffles Place, #B1-31, One Raffles Place Singapore 048616 (Raffles Place MRT)

Ayam Penyet
Spotted this new Ayam Penyet shop at the basement of One Raffles Place.

The signature dish Ayam Penyet with Nasi has crispy bits of batter sprinkled on top of the crunchy chicken thigh, served with a bowl of rice.

Its highlight is really the sambal chilli that accompanies the rice.

Kay Lee Roast Meat Joint 琪利珠江烧腊
125 Upper Paya Lebar Road (after Pereira Road Junction), Singapore 534838
Tel: +65 6743 8778
Opening Hours: 10:30am – 8:00pm

Roast Pork Rice
“4 million bucks” Kay Lee is famous char siew – looking dark coloured, very lean (can’t see the fats) and crisp on its skin, a style originating from Zhu Jiang China.

I actually thought the winning formula is in the combination of three sauces – the dark Hoisin sauce, brownish duck sauce and pinkish sweet chilli sauce that gets passed from table to table which people pour over the rice. (Go easy if you are watching calorie and sugar count.)

Truly Test Kitchen
Jun Jie Industrial Building, 153 Kampong Ampat #07-05 Singapore 368326 (Tai Seng MRT, 10 – 15 min walk)
Opening Hours: 7am – 2pm (Mon – Sat), Closed Sun
(Breakfast at 7am, Curry rice and noodles at 9am, Western at 11am)

Hainanese Curry Rice
Hainanese Curry Rice is such a uniquely Singapore food, one can see some colonial, Chinese and Malay influence. You probably don’t think this anywhere else. Messy and gooey, not photogenic, usually brownish in one aerial – yet tasting all together lip-smacking.

Singapore’s top choices for Hainanese curry rice include Loo’s Hainanese curry rice at Tiong Bahru, No Name at Bt Ho Swee Beo Crescent, Feng Kee at Pasir Panjang and Beach Road Scissor Cut Curry Rice at Jalan Besar.

Most would order the most basic classic dishes of Deep Fried Pork Chop, Curry Chicken, Kong Bak (pork belly) and Chap Chye. Other dishes should include Assam Fish, Steamed Meat Balls, Fried Eggs, Sambal Sotong and Deep Fried Prawn Fritters.

Beach Road Scissor Cut Curry Rice
229 Jalan Besar Singapore 208905
Opening Hours 11:00am to 3:30am

Scissor Cut Curry Rice
美芝律剪刀剪咖喱饭 was one of the pioneers of Scissor Cut Curry Rice and the shop was recently renovated and expanded (though still looked very run-down!). It continued to attract queues of people for their dinner and supper hunt.

The cutting of the meat with the traditional scissors created a ‘click-clack’ sound, and also the signature branding to this popular supper hunt.

The rice was gooey, unsightly, and gummy – probably the ugliest looking food around. When it was taken-away and opened, the content looked like a pack of messy orange-brown puke.

Okay lah, last time somehow tasted better.

Golden Mile Claypot Rice
Golden Mile Food Centre 505 Beach Road #01-65
Tel:+65 6295 8234
Opening hours: 5 – 10pm (Closed on Wednesdays)

Claypot Rice
Golden Mile’s claypot rice was a classic – fragrant rice which was topped with tender marinated chicken pieces, tasty Chinese sausages, fresh green vegetables and light traces of salted fish. The winner was the soya sauce, thick and dark, yet not overly salty which would usually make one thirst.

Added with a formulated sweet chilli sauce, the combination was aromatic and addictive.

Cooked over charcoal for about 15 minutes, the moist rice was soft and fluffy on the bite. It complimented well with the slightly salty meat and sausage slices.

Crab Corner 蟹天王
1 Joo Koon Circle, #03-26 Singapore 629117, Singapore 629117 (next to Joo Koon MRT)
Tel: +65 6333 6969
Opening Hours: 10am – 10pm
http://www.crabcorner.com.sg
https://www.facebook.com/crabcornerjookoon

Yang Zhou Fried Rice
There are different ways of frying Yang Zhou Fried Rice. A “gold covered silver” method is described as pouring the egg over the rice and frying the two together, contrasted to separate. (I do know of a version when the egg is added and mixed with the rice even before frying).

Crab Corner’s Yang Chow style fried rice with a separate serving of salted egg with generous crab meat, then poured all over the rice.

You can choose to mix it up, or take three spoonful of rice with half a spoon of that thick golden yellow salted egg sauce. Warning: Cholesterol watch.

Lim Soup, The Art Of Soup
Block 161 Bukit Merah Central, Dong Fong Fatt coffee shop
Tel: +65 83837687
Open: 11.30am to 8pm or till sold out (Mon-Sat), Closed Sun and PH

Steamed Rice
Steamed Rice with Chicken and Salted Fish ($3.50), at a very reasonable price, with tasty chunks of salted fish, and healthy generous portion of Beijing cabbage on top. We all went “Ho Chiak!”

On an additional note, I don’t order chye peng very often, or most correctly say, I am not particular and just go for the ones nearest my place.

Any other delicious RICE dishes and chye peng stall I should take note of, let me know! (HPB: Don’t come and find me hor.)

Other Related
12 Unique & Healthy Salads Places In Singapore’s CBD
80 Singapore Hawker Food And Their Calories
The 500 Calorie Meal
10 Foods To Fight The Flab
10 Best Claypot Dishes In Singapore

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Many would be familiar with Paik’s Bibim by celebrity chef Jong Won Paik, who had a total of 6 outlets in Singapore, specializing in Bibimbap (as their name implied) and their sister outlet Bornga

Following the success of multiple stores islandwide, the first Paik’s Coffee 빽다방 outlet opened at Mapletree Business City catering mainly to the office crowd.

In you been to Seoul Korean, Paik’s Coffee chain is almost EVERYWHERE, known to be both cheap and fashionable. How difficult to achieve.

We felt like piak-ing ourselves when we had a hard time locating #02-39, which was at the same level as the taxi stand behind Harry’s.

Great, so the taxi stand is at level 2, not level 1.

Similar to other coffee chain outlets such as Starbucks and The Coffee Bean & Tea Leaf around the world, and Ediya Coffee in Korea, Paik’s Coffee is distinctive from the rest in terms of price point, 15cm tall cup size and the bright colours .

A cup of Iced Americano is priced at $3 whereas a cup of Iced Latte at $4, cheaper than other coffee chains. Size wise, at approximately 500ml a cup (that’s half a litre!).

It is pretty much a good deal.

We had the Paik’s Original Coffee ($3 for hot, $3.50 for iced) with a Korean coffee mix.

Served with half a cup of crushed ice which melted quickly in Singapore’s climate, it would probably dilute the drink by a fair bit.

The coffee taste was light and detectable, lightly sweetened and not too syrupy.

Apart from their coffee, interesting beverages include the Green Grapes Flower Tea ($5), Blue Candy Soda ($5) and Sweet Pumpkin Rice Drink ($3.50).

With a limited menu, the only food item was the Sausage Bun at $3.50 a piece. For something more substaintial, Paik’s Bibim is just next to it.

We liked the Red Bean Snowflakes ($5.50) suitable for a single person.

Packed with cornflakes, walnuts, peanuts for the added crunch, red beans and chewy rice cakes on top of finely shaved ice, the combination was pretty enjoyable even though the snowflakes were on the bland side.

If you are looking for some affordable drinks in a huge cup, Paik’s Coffee would satisfy your thirst.

Paik’s Coffee
40 Pasir Panjang Road, #02-39 Mapletree Business City, Singapore 117383 (Labrador MRT)
Opening Hours: 7.30am – 8pm (Mon – Fri), Closed Sat – Sun
https://www.facebook.com/paiksbibimsingapore/

Other Related Entries
10 Best Korean Cafes In Singapore
Where To Get Korean Churros In Singapore
Caffebene Singapore (Vivocity)
Ice Lab (Somerset)
Vons Chicken (321 Clementi)

* Written by Daniel’s Food Diary Cafe Correspondent Nicholas Tan. Check out his instagram @stormscape for [NEW] cafe openings.

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