Archive for the ‘chill’ Category
This post is for my friend, J, who was policing my blog and reminded me I was not updating fast enough 
So, Sui Japanese restaurant is first introduced by my friend D. Initially put off by this hidden amongst a row of shophouses near Chinatown/Tanjong Pagar border because it is a little inconvenient to access for me, but it was after all close to town and I was motivated to find a restaurant to replace my old haunt, Tomo Japanese Dining, which is now defunct.
The kind of familiarity between my taste buds and the sushi chef is very important to me and a couple of visits later, I am pleased that I feel fairly positive about this place and the Chef/Owner Andy. He is very passionate about his food and tries to be creative with his sushi.
His sashimi was fresh and sliced thickly with clean cuts. If I had to pick bones, they were sliced just a bit too thick, reminding me of Wasabi Tei’s version. But to give benefit of doubt, we were the only customers for lunch and since he was preparing the sashimi fresh from whole fishes, he could have been more generous that normal since he believes that the fresh fish should be eaten within 1-2 hours and not be kept.
One can still find traditional sushi from the regular menu. However, going omakase allows you to experience Chef’s creative sushi. He loves being innovative and is constantly trying to find new ways to serve and garnish his sushi with different ingredients that would excite the tastebuds. He can be a little heavy handed with salt but nothing a gentle reminder could not solve.
I am not a big fan of ankimo but the little ball looked so cute I just ate it. I am glad that he made the sushi small and used a citrus dressing to cut the richness. The result was very yummy and I could easily have another.
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Last night I had my first Chilli Crab in Singapore at 10 Mouths Seafood Restaurant – ????, Balestier Road. The restaurant was recommended by a colleague, who has had dinner there a couple of times and found the crabs there to be good and affordable.
Only three of us were so we only ordered 4 dishes. [...]
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A true Penangite would definitely have heard about Ang Hoay Lor and the food that is served there. It is truly synonymous with Penang’s local delights and flavour. This quaint shop located right in the heart of Old Georgetown is famous for its oyster mee, bak khi, fried tang hoon, pork leg beehoon, fried oyster and tauhu suan na, to name a few.
Limited parking is available. We circled the area twice before we managed to get a prime parking spot right in front of the shop J. The authentic feel of olden days greeted us as we entered the shop.
It was quite clear that Ang Hoay Lor has its share of loyal supporters, people who have been patronizing the shop for years. We settled on a few specialty dishes and sat back to wait while sipping hot chrysanthemum tea.
The fried oyster was the first dish to arrive. It looked a bit dark from overfrying, but the taste proved otherwise. There were sufficient fresh oysters and the spring onions added that extra oomph to the dish.
The oyster mee came next, with generous helpings of oyster, fish meat, pork and vege. We felt that the dish was slightly on the salty side.
One thing we note is that only pickled chillies and cabai burung are provided here. We were quite disappointed when we asked for sambal, and were told there was none available.
For those unfamiliar with bak khi, this (we are told by the server) is a famed Hokkien delight. It is essentially pork meat wrapped in a layer of cornstarch flour, fried and served in a thick soup.
After our experience eating this dish, we all agreed it is an acquired taste. If you like the texture of sticky cornstarch, you will most likely enjoy it.
The other 2 side dishes we ordered were the prawn fritters and the tauhu suan na. The prawn fritters were fried to a crispy golden brown (mmmm J) and the tauhu fried with suan na was indeed flavourful, though a bit salty.
All in all, if you are looking for a taste and ambience that is reminisce of Old Penang, look no further than Ang Hoay Lor.
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Hi guys, haven’t been blogging lately but promise to blog more often. While we have moved to Melbourne, we have also started to cook a little more than eating out, so I will post some recipes of the dishes we are trying out on Daily Rantings, and perhaps I could start posting my Cari Makan and Recipe posts on Bernsy @ Melbourne.
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During a recent walkabout around the Pudu market (???) area, we were brought to this stall in some alleyway off Jalan Pudu. Only after we were seated, we noted that many locals ordered their cendol in cantonese! Yup, the Indian uncle manning the stall speaks Cantonese. Heh.
The Cendol Kacang (RM1.10) is your usual plain cendol with a serving of kidney beans. The beans were soft and flavourful without being too mushy. And the cendol easily glides down one’s throat. The ratio of gula melaka and the coconut milk here is perfect, resulting in a refreshing, fragrant yet not too sweet dessert.
My favourite however, is the Cendol Jagung (RM1.20). Somehow the dollop of cream corn accentuates the flavours.
Great dessert during these hot days indeed. He also has Cendol Pulut, with glutinous rice and a special version .
Sulaiman’s Famous Cendol & Rojak
Mobile Stall next to Restoran R.S.S Maju,
Pudu Market Alleyway (Jalan Pasar?)
Pudu, K.Lumpur.
other review;
- (in mandarin)
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This new, three-month-old Italian restaurant took over what used to be a French restaurant at Berjaya Hotel. The food served is supposed to be southern Italian cuisine. Still relatively undiscovered, I think Saraceno deserves better because the menu was relatively interesting and had more character in comparison to mainstream Italian restaurants. The food actually tasted pretty good too. The focus was not on fancy presentation or complex range of ingredients. Each dish was kept simple and unassuming. I loved the texture of the homemade pastas, but could be slightly too ‘undercooked’ for those who do not like their pasta al dente. Therefore, if you are one of those folks, be sure to request for more well-cooked pasta. Don’t worry about the restaurant looking chi-chi and stifling. The decor is a total mismatch to the very friendly and down-to-earth personalities of the Chef and the floor staff.
Complimentary breads with olives and its oil. There were three different types of bread. The spinach bread (on the top corner) was interesting to the eye but did nothing to elevate the taste (which was otherwise just fine) . The olives were great! Not too salty and totally addictive.
(Not your traditional) Eggplant Parmagiana, which comprised of thin layers of aubergine wrapping an interior filled with hot, gooey mozzerella. The bed of rocket was not an afterthought as its slight bitterness cut across the richness of the dish.
Fresh pasta from Naples with eggplants, cherry tomatoes and smoked mozzarella ($19.80). The pasta was slight too al dente as I found out that gave me quite a work out chewing. I would have preferred a heavier hand on the salt but to each his own.
The other fresh pasta was pappardelle with grillled peppers and olives. Again, very simple flavours. Both pastas reminded me of fresh pizza toppings against fresh pasta.
Dessert was the apple tartin with vanilla ice cream. I loved the dessert despite not a big fan of the caramel sauce. The chunky apples were nicely stewed until it was soft. Against the puff pastry and cold ice cream, it was rich and heavenly. The icecream did not look homemade but at least it was of good quality with specks of vanilla against a rich creamy base.
Saraceno Ristorante Italiano
Italian. G/F, Berjaya Hotel
83 Duxton Rd
Tel: 6438-9638
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Once in a while, the ladies who keep me sane at work would cast their boyfriends aside and indulge in a day of eating and shopping together. We went to Fiftythree for lunch, first time for all of us.
Fancy potato chips served on a platter of charcoal was our amuse bouche of sort.
Following shortly was a little gunny sack bag containing the exact number of mini bread rolls as there were folks on the table. There were heated ball bearings at the bottom of the sack, keeping the rolls warm. Now, I am all for the novel idea and presentation effects but the bun, oh do I think it sucked. It had a too hard crust, a too dense innard and too salty in general. No amounts of good butter could save it.
The appetizer was chilled cherry tomato and watermelon, with horseradish, and mozzarella foam. This dish, I’m guessing, was trying to get this interplay going between temperature, texture, and flavour. If so, I think the idea was a great one but the execution fell short. I found the horseradish too dominating and the dish could do better without. That, plus the heavy cream sauce lining the bottom of the plate was quite redundant too.
The main course was barramundi with pear and blackcurrent jam. This was more palatable and the fish was fresh. The sweet jams surprising went well with the fish and the bits of fried shallots added delicious enthic flavours.
Dessert was apple risotto with rosemary foam and struesel of sorts. There was no rice in this dessert. The apple was chopped and diced finely to resemble risotto. Served warm, the cinnamon notes harmonized with the scent of rosemary pretty well, if not unusual. My palate could not decide if I was having a savoury or sweet course. Interesting dish that was easy to eat but I would not order it again.
Fiftythree remains an interesting place to visit once in a blue moon because I truly was not really impressed enough to come back again anytime soon.
Fiftythree
53
Tel: 6334 5535
Lunch: Tues – Sat
Dinner: Mon – Sat
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Klee is this little bar located in the slightly off the beaten track location of Portsdown Road. A couple of colleagues swear by the fresh fruit cocktails there and recommended me to visit their favourite bar.
What makes Klee so special is its sushi-bar style setting. I loved the contrast between good and bad, the innocent pine wood counter top and the alcohol display right behind. The bar chairs are an eccentric mix of different chairs, adding to the charm.
Of all the drinks I had that night, my favourites were the pear martini and the kiwi martini. A close third was the cantaloupe martini. It was interesting to see my drink being made from scratch too. The rest of the drinks were okay, but not particularly memorable. But I remember the two cute bartenders though
Klee has a policy of not serving their cocktails outside on the veranda. Before you head there, be sure to make a reservation lest you get disappointed.
Klee
5B
#01-04
Closed Sundays
Tel: 6479 6911
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I love brunch. Having breakfast food in an al fresco setting, with natural lighting and warmth, glass of chilled white wine, good friends with endless chat and no busy schedule to follow, would be most brilliant and make me a very happy girl.
Recently, I went to Graze for brunch. The restaurant, set in a colonial bungalow house, made me feel like I was invited to someone’s house – cosy and comfortable. Besides, the service was good and nothing to complain about. Definitely a place to return again and again.
Baked omelette with smoked salmon, roasted tomato, mushrooms and fried potato (S$17)
Waffles with nutella icecream and strawberries ($13)
If you are not a breakfast fan, there is regular food served as well, starting from 12pm. Where is your favourite place for brunch?
Graze
4 Rochester Park
Tel: 6775-9000
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As you know, God is amazing. If you want something bad enough, he will give it to you. That was how I got to have a grand meal at The French Laundry anyway. Leading up to the dinner, I was just really excited, like a teenager going on her first date.
The food was excellent. Most of them I had read so much about, seen so many pictures on other blogs and reviews, that it actually felt so surreal when I saw them presented in front of me. The service was professional yet very warm and friendly. I loved the whole experience and it was nothing short of memorable.
warm cheese puffs
airy and gone in 3 seconds
airy and gone in 3 seconds
salmon conets
cute mini cones crunchy and savoury. perfect complement to the smokey salmon.
oysters and caviar
If I had to choose (reluctantly), this would be my favourite dish. generous amounts of caviar only to be eaten with a mother of pearl spoon of course, paired with the freshest little oysters and a thick, rich, custard. it was orgasmic.
butter roll
Somewhat like a blend between bread and brioche. nonetheless very good and very addictive. no additional butter was required but then I needed something to spread the Vermont Butter and Local Californian butter with.
Somewhat like a blend between bread and brioche. nonetheless very good and very addictive. no additional butter was required but then I needed something to spread the Vermont Butter and Local Californian butter with.
salad of French Laundry garden beets
sweet navel orange wedges and fresh greens that were very flavourful despite the lack of dressing or sauces.
sweet navel orange wedges and fresh greens that were very flavourful despite the lack of dressing or sauces.
hokkaido scallop tartare
the scallops were raw and sweet and the cream sauce went well with them. the vegetables were again, very fresh and tasty.
the scallops were raw and sweet and the cream sauce went well with them. the vegetables were again, very fresh and tasty.
sweet butter poached maine lobster “mitts”
beautiful dish. the lobster really was fresh and not overcooked. i loved the morels.
beautiful dish. the lobster really was fresh and not overcooked. i loved the morels.
wolfe ranch white quail
that my friends had and claimed was the most tender.
atlantic halibut “confit ala minute”
very tender and went well with the cauliflower puree, which was suprisingly the thing that binded the dish together.
very tender and went well with the cauliflower puree, which was suprisingly the thing that binded the dish together.
snake river farms prime beef
the beef looked so good doesn’t it?
the beef looked so good doesn’t it?
king trumpet mushrooms, sweet carrots and tarragon
the pastry crust could have been ‘puffier’. compared to the beef, this was not quite visually appetising so perhaps that was why i didn’t think much of this course.
the pastry crust could have been ‘puffier’. compared to the beef, this was not quite visually appetising so perhaps that was why i didn’t think much of this course.
“beermat”
pickled red endive, medjool dates, pistachios and black truffle
the sheep’s milk cheese was not so strong in smell and had a firmness of gelatine. you experience different tastes when you pair the cheese with the different condiments. it was good but i had enough after two pieces.
pickled red endive, medjool dates, pistachios and black truffle
the sheep’s milk cheese was not so strong in smell and had a firmness of gelatine. you experience different tastes when you pair the cheese with the different condiments. it was good but i had enough after two pieces.
palate cleanser
oatmeal cookie, yogurt sherbet and apricot jam
this dish had the combination that reminded me of breakfast muesli. clever and tasty too.
oatmeal cookie, yogurt sherbet and apricot jam
this dish had the combination that reminded me of breakfast muesli. clever and tasty too.
parfait au citron
candied buddha’s hand, lemon snow, biscotti tuile
a very refreshing and light tasting dessert. but was not overly exciting.
candied buddha’s hand, lemon snow, biscotti tuile
a very refreshing and light tasting dessert. but was not overly exciting.
chocolate cake with praline
petit four
shortbread cookies to bring home
became supper for me.
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