4. Seaweed and Dried Flat Fish along with Freshly Fried Shallots to enhance the soup.
7. Add salt or fish-sauce to taste and Viola! A delicious home-cooked Teochew Fish Porridge to match any hawker stalls out there.
Read more >>>
You can try as hard, but the difference in yardstick is so apparent that you can never catch up with the rest in the industry. For those from 10 – 12.5, there is nothing fantastic to holler about. Nonchalant Singaporeans will simply put it as “So-So Lor” – or no comments kind of remark.
but we all know there is room improvement – this category is created for those that falls under 13 – 15. Of course, when Singaporeans enjoy something they really like, the very one word you can find them exclaiming would be “Shiok”.
This is especially for those that fall under 15.5 – 17.5. However, when they found something really worth crying out for, the no-hold barred statement would simply be “Si Bei Song Ah” – a delightful yell that is only fit for those that falls within 18 to 20.
Year 2006 ended with a fabulous Christmas celebration that took place in one of
Executive Chef Dennis Sim teamed up with Culinary Director Angelo Sanelli, of Michelangelo’s distinction, presented us with selections of original and contemporary Italian dishes balances with a well though out selection of conventional delights.
Zambuca happens to be a bar as well as a restaurant that features a magnificent wine cellar. Specially set to the temperature of 18°C and use mainly for wine dinners, this cellar is a definitely an enchantment for all wine enthusiasts.
However, the pretty dreadful Bruschetta they serve as a complimentary were pretty stale toast and even staler toppings of Italian Sausage and Mushy Beef Spread or Egg Mayo with Caviar. Thankfully, the sampler starters were dished out in succession not long after and I have to say I am quite impressed. First up was the Carpaccio di Manzo, or Beef carpaccio with parmesan cheese and quail eggs, lightly drizzled with extra virgin oil.
The thinly sliced beef melts in your mouth and the parmesan adds zest to the otherwise bland dish. This was soon followed by Parma Ham with Rockmelon.
In terms of presentation, I thought this was one of the best that night. The chef was even generous enough to give us a huge chunk of the melon wrapped around with a wedge of ham. The Gamberi con Aglio Olio e Crema, or Tender tiger prawns with sliced garlic, finished with Devon cream and placed on a bed of shredded spinach served in a hot iron terrine, as put simply - Divine.
The prawns were gigantic and fresh, and the cream sauce was purely mouth-watering, so good that we were scooping the sauce straight from the iron bowl and gulping it. The Mussels topped with Tomato-based Sauce though were ordinary.
Although the flesh of the mussels was big and juicy, I suspect that they were cooked separately from the sauce as the mussels lacked taste and flavouring from the gravy. The gravy also was not the best I have tasted as compared to the many mussels dishes I have tried in
The Squid rings were too salty and the coating of the flour was done badly such that we end up eating the squid separately from the flour. Thankfully the last starter of the night, Foie Gras, or Seared duck liver served on toasted brioche topped with Granny Smith apple, peppered fig and port wine redeemed it all.
Consider one of the greatest delicacies in French Cuisine, the liver was juicy and the fatty oil that oozes out from it is simply blissful. It was simply so delicious that I decided to have more servings of duck for my main.
And thus it ensures that I also have a whole serving of Foie Gras to myself along with the breast of the duck – pretty sinful I must say, but for occasional indulgence, I reckon that it was all worth it. Known for their lamb dishes, I would also highly recommend the Agnello Marinato alla Griglia, or grilled and marinated rack of lamb served with asparagus and mushroom ragout, parsnip puree and drizzled with chili chocolate sauce - done in medium rare.Rating
The first restaurant happens to share the same name of a 1985 Japanese comedy that revolves around the art of making ramen, Tampopo’s Black Pig Shabu Ramen, was even voted as ST Lifestyle’s No. 1 in its Top 10 Ramen in
This simply delightful ramen is served with tasty and tender Black Pig Shabu Slice (which is also known as Berkshire Pork, or Kurobuta Pork in
View Larger Map
The next ramen place, voted 2nd just behind Tampopo, is Noodle House Ken.
Found in the heart of Orchard, this ramen place happens to offer a very unique, Cold Ramen in Sesame Sauce. However, I felt that the taste was too authentic for me and being a sucker for hot food, the coldness in the noodles wasn’t very appealing to me.
I also found the ramen too dry due to the lacked of soup, but however, the Miso Ramen was pretty delightful. The noodles were tangy and the sweet corn along with the bamboo shoots was a great compliment to it.
Although I hadn't had a chance to sample the Chasu Ramen, I believed it would be a great choice for future visits, as the 2 Japanese sitting next to our table were slurping loudly away. Also another good feature about Ken Noodle House is that it operates till 2a.m. on Monday till Saturday, so hungry shoppers and clubbers can enjoy delicious ramen in town.
Academy at sunrise @ Fort Canning Centre