Tag: Feature

Meat Smith @ Cocotte Smokes Up a Storm in Little India

Post author By Michelle Tan
Post date March 2, 2017
No Comments on Meat Smith @ Cocotte Smokes Up a Storm in Little India

The Unlisted Collection has done it again. With mainstays on Singapore’s culinary scene like Burnt Ends, Esquina and Pollen under its belt, the group has recently unveiled its innovative new 3 month-long pop-up: Meat Smith @ Cocotte. Our favourite part of local food is just how cosmopolitan this literal melting pot is, and true to that, Chef Andrew Baldus’ penchant for experimentation shines in this unique combination of Southern American-style BBQ and fiery Indian cuisine.

We were treated to his exclusive behind-the-scenes preparation of two star dishes, and it was a feast for the senses in every way!

Crab and Uni Biryani

The dish begins with a bowl full of juicy smoked crab meat. Chef Baldus flavours it with a killer trio: fresh pico de gallo made from tangy tomatoes and lime juice, intensely creamy saffron aioli, all offset by the playful textures of cucumber and herbs. He gives everything a toss and a good stir.

The flavours play subtly against each other in this dish. After mixing, the chef spoons everything into a separate bowl.

Next, we’re amping up the crunch with a liberal sprinkling of puffed rice.

This next topping is a touch of genius. A pair of quail eggs are gently nestled atop the mixture, but not just any ol’ quail eggs—each has a runny centre, and true to his Burnt Ends roots, the chef has cold-smoked them for a daring taste profile that’s just the right amount of charred.

Finally, we’re treated to not just one, but several dollops of fresh Japanese uni, chock full of that elusive umami element!

Beef Rib, Carrot, and Fenugreek

Time for the next dish: this base salad looks deceptively simple to prepare but is a complex medley of fenugreek, coriander, carrots, and onion slivers lighted coated in olive oil, lemon juice and a dash of salt and pepper.

Staying true to the “Meatsmith” moniker, Chef Baldus portions up grilled short rib into tender chunks of meat. Each beautifully marbled slab has its flavours sealed right in through a 10 hour-long smoking process.

The chef plates it alongside the refreshingly tart salad, and the combination has my mouth watering instantly.

Prime food porn moment of the night: Chef Baldus spoons the finishing touch over the beef. The luxurious drizzle of Bombay butter is infused with a mélange of anchovies, herbs, shallots, dijon, curry powder, and garam masala—a sinful indulgence.

The all-American chef prides himself on a love of smoke, fire, and meat, and each stylishly prepared dish definitely delivers on flavour. The coriander, mint, and curry powder garnish of the crab & uni biryani invoke familiar Indian spices, but with an adventurous twist. The succulent short rib doesn’t disappoint either, with fragrant melted butter sumptuously crowning every satisfying bite.

These two dishes definitely stole the show for the night. The former is just $25, while the latter serves 2 for $85. To keep things interesting, their kitchen plays host to guest chefs from Yardbird in Hong Kong, Rice Paper Scissors in Melbourne, etcetera, constantly inspiring and revitalising the menu. Every creative dish combines classic mainstays and inventive cooking techniques.

Like the original Meatsmith, this casual pop-up is all about the authentic, communal vibe, replete with a charcuterie room, smokers, and a fully-stocked craft beer selection. Time to start planning your next night out!

Find it at 2 Dickson Road, Singapore 209494
Book a table at Meat Smith @ Cocotte and earn 2X Chope-Dollars with code TASTYBLOG

Tags Feature, Smoked Meat, Steak

Lifestyle Others

Ode to the Century Egg

A bowl of cut-up pi dan. But unlike what the picture suggests, you don’t eat it on its own.

The century egg is most familiar to the Chinese as pi dan. Its congealed, oolong-brown translucence flashes an exquisite snowflake pattern.

“A mutated egg that is! That’s an alien hatch!” the uninitiated cry.
Why do they condemn something that they haven’t come to fathom?
Surprisingly, not many understand that all it takes to cure this is a try.
Or at least a level of understanding equivalent to the weight of an atom.

6814152174_b479f72ce8_o — A bowl of cut up pi dan. But unlike what the picture suggests, you don’t eat it on its own (Photo: Jo del Corro, Flickr)

Slice this mysterious elliptical jelly trove in half with a blade and see how the beautiful yolk is really made.
A pine green yolk, vaguely resembling a quartz cave.
A soft and occasionally molten core tempts you to use your fork to stave into the green goo.
Whose consistency resembles a roux?

Also…what is that revolting urine odour?
It can only mean the uninviting blend of ammonia and sulphur.
And soon we learn that there is an explanation for the stench:
the pi dan is essentially an egg preserved for some few weeks in a clench.
Made of clay, ash, salt, quicklime and rice hulls.

Weeks pass until the pi dan is done.
Ready for its big unveil, its first and only run.

SONY DSC — A cleaned century egg after emerging from being preserved (Photo: ayu oshimi, Flickr)

A nondescript elliptical shell with a scattershot of ash markings.
To the uninitiated, he is disappointed.
His expectations and the results are disjointed.
He cracks it open.
And finds…an egg?
It is an egg, but it’s unlike any other.
It seems to oozing a strange, yet inviting aura.
It holds a perfect shape and carries an awfully potent urine odour.

“How should we eat it?” is the question most people ask.
The ones who dare to try, and not the ones who say, “I’m good. I’ll pass.”
And the answer to that is simple. Congee.

Congee?
The simplicity is what makes it so special.
Don’t knock it ‘til you’ve tried this creation that is oh so celestial.

Of course, it’s not all who answer the call.
Its a matter of personal taste, that’s all.
Some find its flavour rather dull while some find it hard to accept.
Either way, there’s a solution instead of choosing to sidestep.
This is where pickled ginger comes in.
Silky tofu, a magnet for grins.

So good.

4502663479_a1c57466ef_o — Congee (rice porridge) is often served with pi dan, meat and some finely chopped green onions (Photo: Jo del Corro, Flickr)

Yearning for some century egg goodness after this post? Here are a couple of places to sate those pesky cravings!

Imperial Treasure
Famous for their silky smooth lean pork congee with century egg, fried dough sticks, ginger and spring onion.

Find it at 10 Bayfront Avenue, Marina Bay Sands, The Shoppes Atrium 2, L2-04, 018972
Click here for more info on Imperial Treasure.

Tim Ho Wan
Simple and uncomplicated, the best sort of comfort food there is. This bowl comes with lean pork and both salted and century egg.

Find it at 68 Orchard Rd, #01-29A, Plaza Singapura, Plaza Singapura, 238839
Click here for more info on Tim Ho Wan.

Crystal Jade Dining IN Restaurant
A version with tender pulled pork instead of the usual lean variety! Comes with century egg, fried dough fritters and spring onion.

Find it at 1 Harbourfront Walk, #01-112 VivoCity, 098585
Book a table at Crystal Jade Dining IN Restaurant

PUTIEN
Century egg covered in a sweet & sour crust, topped with PUTIEN’s specialty sauce.

Find it at 2 Orchard Turn, #04-12, ION Orchard, 238801
Click here for more info on PUTIEN.

Koh Grill & Sushi Bar
Creamy century egg sauce on silky tofu, topped with tobiko and spring onions.

Find it at 435 Orchard Road, #04-21 Wisma Atria Shopping Centre, Wisma Atria, 238877
Click here for more info on Koh Grill & Sushi Bar.

Tags Century Egg, Chinese, Feature

Features Restaurants

7 Things about Botanico at The Garage that We Can’t Get Enough of

Post author By Michelle Tan
Post date February 28, 2017
No Comments on 7 Things about Botanico at The Garage that We Can’t Get Enough of

A new gem has just opened its doors at Singapore Botanic Gardens, and it’s one that we can’t stop talking about! From impeccable eats to tantalising drinks, there’s more to Botanico at The Garage than meets the eye – here are 7 good reasons why this charming restaurant has stolen our hearts.

1. Dining in the heart of nature

Expect your dining experience at Botanico to be both calming and reviving. Located at the renowned Singapore Botanic Gardens, we couldn’t help but immediately unwind once we settled at our tables.

The main dining hall is simple but comforting, with large windows that allow ample light to brighten up the ambience during the day. Botanico’s hidden bar, also Singapore’s very first air-conditioned al-fresco bar, is located at the outdoor terrace that overlooks the foliage of the Gardens, making it the perfect spot to rendezvous with friends and bond over great drinks and even better conversations.

2. The culinary geniuses at Botanico

Behind every dish is an impeccable culinary team. Helmed by Chef Antonio Oviedo, who has cut his teeth at many Michelin-starred restaurants, the team at Botanico understands the importance of natural, seasonal ingredients drawn from the best-quality sources – and this is evident in each of Botanico’s exceptional dishes that draws balance between sweet and savoury.

With a heritage from both the North and South of Spain, and years of experience under his belt, Chef Antonio’s seasonality-driven cuisine is characterised by a casual yet refined approach. Mixologist Ruzaini Hashim also draws upon nature to create tasty tipples that are refreshing and pair well with the dishes from the kitchen.

3. A Lamb Tartare you won’t soon forget

The Lamb Tartare came highly recommended, and we can see why: instead of the traditional beef, lamb is the star of this dish and it’s given a French treatment that does wonders in enhancing its fresh, mellow flavours.

The mustard sorbet and pickled onions in this rendition give it a touch of brightness. For added creaminess, Chef Antonio introduced egg yolk cream instead of the traditional raw yolk. Nasturtiums, flown in from Spain, aren’t merely plating decorations; it imparts a hint of spiciness when eaten with the lamb.

With such an impressive starter, it was difficult not to let it set the bar for our expectations towards Chef Antonio’s other courses.

4. Freshen up with a tasty line-up of cocktails

As a feast is made for laughter, drinks make life merry. Botanico’s resident mixologist Ruzaini Hashim serves up a tantalising, botanical-inspired selection, such as the Garage Gin’Onic, Blackberry Lychee Mojito, and Thyme Lemonade.

Botanico’s Blackberry Lychee Mojito makes for a refreshing start. The blend of blackberry and lychee creates a balance between sweet and sour, easing us into the kick from the rum. On the other hand, the crowd-favourite Thyme Lemonade combines vodka with fresh lemonade for an inviting weather refresher, and a sprig of thyme that adds a mild flavour profile.

Who wouldn’t love a tasty tipple at a hidden garden bar located on a spacious outdoor terrace? We simply couldn’t resist!

5. Chef Antonio’s memorable Roasted Pigeon

This dish was introduced to us as Roasted Pigeon done two ways: the breast is pan-seared and the leg, confit.

While roasted pigeon sounds like a relatively simple dish, the nuances of textures and tastes are anything but. The pigeon is slightly crispy on the outside while maintaining a tender and moist inside. The parsnips are crisp and slightly sweet, while the Conte cheese and balsamic vinegar lend piquancy to the dish. The purple sorrel petals are fragrant and gives the dish a bright and citrusy undertone.

Pro-tip: Have it with the Thyme Lemonade for a match made in heaven.

6. Chargrilled Spanish Mackerel – a dish that comes alive

We were intrigued by how Chef Antonio is able to take this simple dish and give it a whole new dimension of flavours by introducing humble ingredients that work extremely well together.

Fresh Spanish Mackerel is chargrilled to perfection, imparting light smoky flavours and a firm bite. The sweetness from dehydrated seasonal fruits and the slight bitterness from the lightly stir-fried brussel sprouts create a balance that complements the umami from the mackerel. For a touch of indulgence, black garlic paste is used to round up the flavours and provide a robust finish.

7. End your meal with a bang with the Botanist

With such a charming name, it was difficult not to order this dessert right off the bat! Resembling the luscious foliage in which Botanico is situated, the Botanist is a dish that is both impressive in smell and flavour.

The fragrance of the makrut lime zest immediately drew us in. Each component of the dish offer a stark contrast of tastes against one another – the sharp lime jam with the refreshing cucumber sorbet, the luscious coconut cream with the tart granny smiths – but when they come together, it creates an explosion of flavours with every mouthful.

Refreshing and decadent, this dessert was the perfect way for us to round off the night.

Find it at 50 Cluny Park Road, The Garage, Singapore Botanic Gardens, Singapore 257488
Book a table at Botanico at The Garage

Tags Cocktails, Drinks, Feature, Michelin, Spanish

Features Restaurants

7 of Our Favorite Things About The Summerhouse

Post author By Michelle Tan
Post date February 8, 2017
No Comments on 7 of Our Favorite Things About The Summerhouse

Located in a historic bungalow and compound in the precincts of Seletar Airport, The Summerhouse is an idyllic summer retreat which features its gourmet restaurant The Summerhouse Dining Room & Balcony Bar, located on the upper storey of its premises, and Wildseed, a Café, Patisserie and Bar, on the ground level.

Whether it’s a slow morning over freshly brewed coffee or a lazy dinner night out with friends, The Summerhouse will guarantee you a gastronomic journey with a focus on ingredients sourced directly from farms in Singapore and beyond.

1. Home away from home

A welcoming respite from the hustle and bustle of urban life, The Summerhouse is set in a picturesque rolling landscape which almost feels like an English countryside (who needs a 12 hour flight to London when you have this right around the corner?). Upon arriving at the premises, you’ll probably need a second to adjust to the vastness of the site. Spacious and undoubtedly calming, we felt right at home the instant we stepped through the doors.

2. Farm-to-table principle

Chef Florian Ridder’s nature-inspired menu comes straight from the land and sea to the plate. Whether it’s food from The Summerhouse’s edible garden (!) or local farmers, his cooking is heavily inspired from the best of seasonal harvests. The outstanding flavours that these fresh ingredients impart to his dishes are key in making them so deliciously memorable.

3. The must try dish at The Summerhouse

Picking a favourite dish from Chef Florian’s many amazing creations couldn’t have been more difficult, but it’s definitely worth noting that his Buckwheat porridge was one of our top faves!

Inspired by Chef Florian’s childhood experiences growing up in Germany, this warm bowl of creamy comfort is served with a sprinkling of sunflower and pumpkin seeds, topped with herbs from the edible garden, and garnished with parmesan wafers for an extra piquant touch (we were sold as soon as he told us about the parmesan wafers!).

4. A sandwich-lover’s paradise

Trust us when we say you’re making a big mistake if you think you can give the sandwiches at Wildseed a miss! While the menu changes seasonally, you can trust that quality ingredients are used to make these bad boys and the flavours are a full on 10/10. Did we mention that they come in hefty servings too? And we still couldn’t get enough!

5. Classic cocktails, reinvented

From the nimble mind (and hands) of Wildseed Bar’s resident mixologist Yadhaven Santheran comes unique concoctions such as the classic Singapore Sling recreated as a ‘Beetroot Hibiscus Sling’, and the well-loved Dark & Stormy but with a twist.

The Dark & Stormy is poured at the table from a glass bottle filled with smoke, which gives this rendition its signature smokiness – the presentation alone left us in awe!

The whisky goes down smooth, followed by soft hints of the ginger beer, cinnamon and orange peel. Don’t be surprised if you end up finishing at least two of these!

6. A dessert party worth coming back for

Whipping up crowd-favourites with innovative twists, pastry chef Jasmin Chew’s array of desserts and cakes are as charming as they are mouthwatering. Her most renowned creation is the Ginger Flower Banana Loaf which is deliciously moist and fragrant.

Other favourites include the Pea Flower Muffin – a whimsically-coloured pastry with a Gula Melaka and desiccated coconut filling. The soft turquoise colour of the muffin and the enticing aroma of the coconut are enough to convince us that this could be one of the best desserts of 2017 – totally worth breaking our new year’s resolutions for!

7. Fresh roasts & vibrant blooms at Wildseed

Don’t just take our word for it – try one of the best cups of coffee in Singapore, brewed from beans roasted on site from its partner coffee roaster, Nomad the Gallant. With a range of brews available at Wildseed, it’s not difficult to see why coffee enthusiasts have already dubbed this space as one of their favourite spots to enjoy a nice cuppa. Fresh seasonal blooms are also available from their partner florist, Poppy Flora Studio, located within the café. Wildseed has yet to accept reservations, so we’d recommend getting there early to save yourself a spot!

Find it at 3 Park Lane, Singapore 798387
Book a table at The Summerhouse and earn 2X Chope-Dollars with the code TASTYBLOG

Tags Chef Florian, Coffee, Feature, Healthy, Organic

Features Restaurants

A Sea-riously Satisfying Seafood Indulgence at The Market Grill

Post author By Chope
Post date January 20, 2017
No Comments on A Sea-riously Satisfying Seafood Indulgence at The Market Grill

Between local, regional, and international cuisines, there is no shortage of quality seafood eats in Singapore – in fact, it’s often overwhelming how spoilt we are for choice. That’s why I’m so on board with The Market Grill’s no-frills approach to serving up fresh seafood. This commitment is on full display with their newly launched Seafood Platter, an armful of fresh catch and shellfish prepared by a team of experts.

Come take a dive with me through The Market Grill kitchen as I see how Chef Colin West crafts this outrageously scrumptious seafood platter step by step.

The magic begins with some good ‘ol oyster shucking, a bed of sea salt & seaweed, and a lemon-tabasco mixture. These bad boys are of Irish origin, though general oyster provenance varies based on seasonality and the market. All signs are pointing to optimal deliciousness here.

Chef then preps the catch of the day, which varies – as you guessed it – day to day. Here we have a hefty local sea bass that’s sprinkled with a bit of sea salt & black pepper, and drizzled with some olive oil before meeting its fiery finish first on the grill, then in the oven.

Chef steams this 500g Boston lobster before it undergoes some important surgery and a butter treatment that promises prime indulgence.

It is called The Market Grill after all. The Chilean scallops join their seafood friends with a bit of butter, as the shellfish sizzles away, filling the kitchen with irresistible aromas.

In just a few minutes we’re done! Chef melts some clarified butter together with garlic and scallions for ~~dipping~~ drenching, and I try my best to not linger on the boiling butter mixture for too long.

Chef plates the seafood and adds a side of fries, ‘cause why not?

The feast begins. Don’t think I forgot about those oysters!

The platter is simple, fresh, and flavourful. As the chef says himself, ‘you don’t mess around with fresh seafood’. The sea bass is a level of tender I didn’t think was physically possible – practically dissolving in my mouth – and the flavour of the lobster is sublime (especially after a swim in its butter & garlic bath). The scallops prove to be a flaky and savoury treat: a great complement to the refreshing bite that accompanies slurping down a spicy oyster.

The Market Grill Seafood Platter serves 2-3 people, so it’s definitely worth inviting a friend or two along to tackle this behemoth. Today it’s $138+ (GST, no service charge), but that’s give or take ten bucks based on the market price.

In a city where you can have your seafood any way you like, The Market Grill avoids unnecessary fanfare for a no-fuss preparation and presentation that allows the natural flavours of the seafood to shine. It’s like diving directly into a warm tropical sea, with unmistakable hints of ocean salt and the unadorned chargrilled flavours you’d expect from an afternoon seaside BBQ.

Good food, good mood, indeed.

Find it at 208 Telok Ayer Street
Book a table at The Market Grill.

Tags Buffet, Feature, Oysters, Seafood

Features Others Restaurants

Must-Eats This Week: Sakura Ebi Truffle Pasta and Torched Sushi at IKYU

Post author By
Post date January 4, 2017
No Comments on Must-Eats This Week: Sakura Ebi Truffle Pasta and Torched Sushi at IKYU

The new year has added some new bites to my tempting food radar, with this week’s edition finding me in the heart of Tiong Bahru for some seafood delights at the Japanese gastronomy IKYU. The star here is fresh fish, which is in top form when served as the ‘5 Kinds of Aburi Nigiri’: five tender pieces of torched delights served up at the counter for prime viewing (just wait until you see Chef Alex’s pyrotechnic skills). I also went into the kitchen to see how Chef Woei prepares the fan-favourite Sakura Ebi Truffle Angel Hair Pasta, an explosion of fusion flavours that I never knew I wanted…until now!

5 kinds of Aburi Nigiri (semi-torched sushi, $35++)

A simple solution for those undecided diners out there, opt for IKYU’s 5 kinds of nigiri best when enjoyed ‘aburi’ style, torched. The selection depends on what the Japanese imports of the week are, so just take a peek at the fresh cuts of fish on display and chat up Chef Alex or Chef Loong for recommendations on what to pick. Here are the five that I was lucky enough to sample, with some exquisite preparation to boot:

Chef Loong packs a pinch of wasabi between the rice and fish – here we have sweet shrimp topped with sea urchin.

Look at that technique! He uses the same wasabi-rice packing expertise to prepare some gorgeous semi-fatty tuna and kampachi belly.

Torchin’ like a boss. The five pieces get the finishing semi-torch treatment after a brush of soy sauce.

After the final garnishes, it’s time to dig in. This anago (sea eel) dressed with sweet sauce and bonito flakes legitimately melted in my mouth. Unreal.

There’s something magical in the unabashed simplicity here. As Chef Alex emphasizes, the most important aspect by far is the freshness and quality of the fish, which affect the charring, flavour, and ‘everything’ about the dining experience. The sushi speaks for itself, with hints of wasabi and soy the ideal simple complements that fish of such high quality deserve. Feel free to add on a piece of pickled ginger, or more wasabi, but I suggest you do nothing but place these little bundles of perfection directly into your mouth.

Though the sea eel was by far the most delicious of the bunch for me, the other four held their own, especially considering that the char adds a scrumptious glaze and warmth to the cooling, tender cuts of fish. The Kinmedai (red snapper) dressed with yuzu kosho (chili pepper with yuzu peel) was a particular standout, the combination of flavours an absolute culinary delight. Pro-tip: if you can, dine on Tuesday or Friday, the two days a week when they receive their fresh shipments from Japan!

Sakura Ebi Truffle Angel Hair Pasta ($28.50++)

Next up is a staple on the IKYU menu, and a favourite of repeat diners. The Sakura Ebi (dried prawn) Truffle Angel Hair Pasta is probably unlike anything you’ve had before: a fusion cold pasta dish that marries traditional Asian flavours with truffle and a touch of magic. Watch as Chef Woei takes me into the kitchen for the quick cooking process!

Chef cooks the angel hair pasta to a perfect al dente in less than 5 minutes, gives it a cold ice bath, and then adds spring onion, sakura ebi (dried prawn), salted seaweed, and a savoury truffle oil & soy sauce mixture.

With a mix, twirl, and sprig of fresh lettuce the pasta is ready for plating.

Chef garnishes the dish with salmon roe and edible flowers before I enjoy my first experience eating Italian pasta with chopsticks.

It’s the perfect portion for one, or for sharing when nibbling on plates of sushi. The cold and fragrant dish is a pleasurable play of flavours on the palate: with bites of crunchy prawn and seaweed in between the chewy roe, it’s at once distinctly Japanese and yet subtly Italian due to the marriage of truffle oil and angel hair pasta.

Chef was inspired by the classic Wanton Mee, which he says shares a very similar cooking process. When I asked him why he chose Italian pasta over an Asian-style noodle (did anyone else assume it would be soba?), he explained that the textures would not have worked, which he confirmed through the creation process when experimenting with different noodle bases. The key he says is that the pasta is ‘80% done’, which in my humble opinion adds to the irresistible spectrum of textures in this complex dish. This is one quirky, savoury, and delicious plate of pasta we have here folks, and you can bet I slurped down every last bit!

fish-display

Tucked among the hip cafés of Tiong Bahru, with dimly lit industrial interiors (that added just the right amount of drama to my sushi filming!), IKYU is ideal for a refined lunch or intimate dinner. The team here knows what it means to do simple but high-quality Japanese cuisine well, with the occasional flare of delectable innovation that balances classic flavours with tasty creativity.

Find it at 5 Yong Siak Street (Tiong Bahru)
Book a table at IKYU.

Tags Feature, Japanese

Others Restaurants

Drool-worthy Eats of the Week: Tom Yum Cereal Salmon & BBQ Pork Ribs at Pluck

Post author By
Post date November 21, 2016
No Comments on Drool-worthy Eats of the Week: Tom Yum Cereal Salmon & BBQ Pork Ribs at Pluck

One glance at Pluck’s new menu was all it took win my heart…er, stomach. So like any good foodie I strolled over to get a taste of what promised to be a feast of fusion bites highlighting Southeast Asian flavors.

Full disclosure: the reality was so much better than I could have ever anticipated.

Two dishes truly stood out among some stellar competition: the Tom Yum Cereal Salmon…

and Assam BBQ Pork Ribs…

Talk about leaving me breathless. I wolfed down that salmon in under two minutes and the ribs didn’t take much longer. Naturally I HAD to get a behind-the-scenes look at how these absurdly tasty dishes were created. Come fly with me…into Pluck’s kitchen!

Tom Yum Cereal Salmon ($22++)

The Norwegian salmon bites take a quick dip in a lake of tom-yum spiced cereal crumbs…

are presented to the oven gods for 7 brief minutes…

and are finished with simple topping of mentaiko mayo and spring onion. BAM.

Sublime.

The salmon is ridiculously moist and tender and the scrumptious bites pack a huge flavour. The smooth mayo nicely tempers the spice of the tom yum, and the crunch of the cereal contrasts appealingly with the melt-in-your-mouth fish. Just putting it out there – it makes for an otherworldly experience.

We are not worthy of this deliciousness.

Assam BBQ Pork Ribs ($22++)

Next on my plate are some meaty bad boys. After being marinated in a tamarind/secret spice/BBQ sauce compote they get a royal 12 hour sous-vide treatment at 75 degrees to lock in the flavour. Then the magic happens:

They get an extra coating of the pineapple & honey infused BBQ sauce before being torched to perfection. (Hey, is that drool on your phone?)

They’re finished with a beautiful spattering of peanuts, Japanese rice seasoning, fried shallots, and red onion.

And here we have the five wickedly tender, well-sized pieces of juicy meat. The hint of fish in the Japanese rice flavoring is pleasantly balanced by the tangy sweetness of the sauce and the entire dish is elevated thanks to the combined texture of peanuts and shallots. Never thought I’d say it but this is a surprisingly complex rib!

I have to give a special shout-out as well to the Thai Tea-ramisu ($10++). The ladyfinger cookies are soaked in, you guessed it, Thai tea, and chilled together with a premium Thai-tea infused mascarpone for 24 hours. Overall it’s an incredibly palate-pleasing dessert that nails the right balance of creamy, fluffy, and refreshing. Don’t expect the sugar level of a typical Thai iced tea though, cause it’s a less prominent hint of sweetness and a surprisingly subtle flavour of tea that provides the perfect ending to the savory mains.

Find it at 90 Club Street.
Book a table at Pluck.

Tags Feature, Sponsored

Restaurants

A Glass of Campfire With a Side of Leather: Tippling Club’s New Scent-Focused Drink Menu Is Daring and Delicious

Post author By
Post date November 9, 2016
No Comments on A Glass of Campfire With a Side of Leather: Tippling Club’s New Scent-Focused Drink Menu Is Daring and Delicious

I was a wee bit skeptical when first reading about the new ‘scent over spirit’ cocktail ‘programme’ from Tippling Club that features drinks like ‘Rain’ – it all sounded too gimmicky and post-modern for my taste. I was happily proven wrong however, as the attention to detail, passion, and quality of ingredients behind this endeavour make for an experience unlike anything else the city has to offer. Most importantly, these are some capital D-elicious cocktails created by a top-notch mixologist who truly loves his craft.

tippling-mix

Head bartender Joe Schofield worked with IFF (International Flavors & Fragrances Inc.) and Chef-Owner Ryan Clift to craft the “Sensorium Menu”, a flavour-forward cocktail experience that emphasizes smell and memory over the actual alcohol. This was a months-long process, and the first of its kind in Singapore.

scents

When you go for a drink or meal at Tippling Club you’ll be welcomed by an array of scent choices:

Each slip has been dipped into the fragrance and is inscribed with the drink ingredients; you choose cocktails based on the fragrances that attract you most. They are all priced the same at $22 to further encourage you to pick based on aroma, not pricing or spirit.

This is me rereading the Negroni slip for the fifth time to make sure I understood it correctly – yes, “soundwaves” make an appearance in this tipple. Here the team uses ultrasonic soundwaves to create a barrel-aged flavour with the fragrance more quickly.

Mind, BLOWN.

The ultrasonic sound machine is on the right:

Now that’s some mad(ly delicious) science.

Scientists estimate that 80% of the flavours we taste come from our sense of smell, so Joe wanted to ensure that the fragrances they crafted would stir deeply-rooted memories to make for a more complex and fulfilling drink experience.

While there are 12 selections, below are my four favourites:

1. Campfire (on left)
A soothing concoction of smoky campfire fragrance, marshmallow milk, burnt syrup, ash, and gin that took me straight back to starry nights spent under the stars, huddled by a crackling fire in the North American wilderness. Disclaimer: I’m not a gin fan and I don’t particularly like marshmallows, yet here I am waxing poetic about this drink. It’s just that good.

toast-marshmallow-tippling

The homemade charred marshmallow provided a superb, melt-in-your-mouth sweetness without being too overpowering, and the smoky mix of flavours combined so well with the woodsy overtones of gin that I felt like I was tasting this memory. Mind BLOWN, again.

2. Rain
Joe’s personal favourite, the cocktail involves rain fragrance, stone, citrus, soda, and vodka – think the most layered and tasty vodka soda ever. The ‘stone’ is actually a crunchy edible clay garnish that sits atop the drink like a dark Singaporean storm cloud. As you sip and bite it becomes soft, creating a wondrous mix of earthy and citrus flavours. FYI Joe and Chef Ryan spend at least 10-15 hours a week JUST on cocktail garnishes like this edible stone. Now that’s dedication.

3. Leather
A smoky concoction that pairs whisky, Pedro Ximenez (sweet dessert sherry), and notes of orange and vanilla with a fragrance that legitimately smells like leather. Like, really nice leather that you’re tempted to take a bite of (anyone, ever? Just me? Okay). It’s luxurious and down-to-earth all at once, and smooth enough to accentuate the best flavour components of whisky. I imagine a range of leather-tinged memories that this one could stir up, but let’s just focus on those indulgent moments of extravagance and material newness that we too seldom get to enjoy.

4. Grass
It’s telling that I enjoyed most the cocktails that involved my least favourite alcohols – tequila is by far at the bottom of my list, and if I were to choose based on spirit I never would have picked this one. Grass manages to combine a grassy fragrance, dill, anise, citrus, and tequila in one of the most refreshing and innovative glasses of alcohol I’ve had this year. Picture a warm sunny day lounging on a hill, you sipping on an ice cold lemonade while running your hand through the freshly mowed grass – that’s what this tastes like.

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Joe was genuinely excited to share his thought process behind the creation of this menu, and it was downright infectious. After hearing him talk for a few minutes it was clear – this fabulously talented team does not rely on gimmicks to push the boundaries of F&B. I’m still holding on to the scent slips, by the way. The tasting is now embedded as a fresh, warm memory that lingers in the back of my mind intertwined with smells of cool rain, campfire, and grassy hills. My notebook actually still smells like campfire though.

Find it at 38 Tanjong Pagar Road
Book a table at Tippling Club.

Tags Bars, Cocktails, Feature, Singapore

Restaurants

Behind The Scenes at LongPlay – Making Ceviche & Argentinian Cocktails

Post author By Chope
Post date November 1, 2016
No Comments on Behind The Scenes at LongPlay – Making Ceviche & Argentinian Cocktails

Tucked away amidst the hipster haunts of Haji Lane is vinyl record bar meets South American small plates concept LongPlay. Perhaps better known for its cocktails – and we’ll get to those – we heard that head Chef Jorge also whips up a mean ceviche, Peruvian style. He invited us in for a look at how he takes it from fresh fish to plating, so come on in!

Chef Jorge’s Red Snapper Ceviche ($18++)

It all starts with Malaysian red snapper delivered fresh daily – see that poor fella being sliced open on the right? If only he knew he was destined for greatness.

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Jorge first adds ice cubes to the filets to keep them cool and fresh, then dabs in yellow chili paste from Peru along with house-made chili padi sauce, salt, and red onion.

The most prominent flavour combo (and key ingredient according to Jorge) comes in the form of house-made Tiger’s Milk: a combination of lime juice, fish trimmings, celery, ginger, garlic, onion, & coriander stem. He then adds a dash of evaporated milk before mixing, and finishes with fresh coriander for a final toss.

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Jorge elevates this dish by adding a perfect dollop of sweet potato puree, which he then garnishes with purple sweet potato crisps.

The result? An incredibly fresh and flavourful ceviche that is perfectly mellowed by the addition of the sweet potato. As we took the first few bites, Chef Jorge couldn’t help but add that ‘it’s the perfect time and temperature for ceviche – hot and midday, served just like we would have it in Lima.’ The tart milkiness and cold fresh snapper set off by a light kick of spice was indeed a perfect afternoon pick me up.

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Hailing from Latin America, Jorge has transformed the LongPlay menu into something more reflective of his background, though he’s quick to point out that the flavour profiles of South American cuisine have a lot in common with local fare: both involve ‘spicy, sour, and strong flavours’, which means he’s a sucker for prata, laksa, and BBQ stingray. A man after our hearts, indeed.

Head Bartender Kannan’s El Rey Maradona ($18++)

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On the beverage side of things, head bartender Kannan recently revamped the drink menu to pair with the South American bites. The cocktails are split into four countries (Peru, Brazil, Venezuela, and Argentina) and celebrate the regional flavours of each. Kannan is a huge Argentine football fan, so he was quick to point us in the direction of those tipples. He is especially enamoured with the legendary Argentine footballer Maradona, so we took a closer look at how he mixes the El Rey Maradona (The King Maradona), a celebration of Argentinian culture, flavours, and a different kind of royalty.

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1 oz each of Fernet Branca, Martini Rosso (sweet vermouth), and Luxardo Maraschino

The key flavour is Fernet Branca, a popular digestif made from 27 herbs that people in Argentina typically drink with Coke. Kannan admits ‘It’s kind of weird the first time you drink it.’ He’s right: Fernet Branca is an herbal-cough-syrupy bitter tasting liqueur, and if you ask around you’ll find that it’s an intensely polarizing beverage. Let’s see how it turns out…

Fresh lemon juice and Coke, as fresh as Coke can be

Mint, ice, and some mixing magic

Served in a crown-embedded glass complete with a picture of Maradona himself

With an herbally refreshing “ah” we’re on the beaches of Lima (hey, one can daydream!)

Combined with the sweet nuttiness of the Maraschino liqueur, the complexity of the vermouth, and the sour lemon, the Fernet Branca adds just the right amount of biting coolness perfect for a hot Singapore afternoon. Kannan says that people tend to try it based on the name, and it has quickly become one of their best-selling drinks (pro-tip: it pairs well with the ceviche).

Not convinced yet? Head on over to LongPlay and taste it for yourself – Jorge and Kannan would be happy to share their love for South American culture and cuisine with you!

Find it along 4 Haji Lane.

Tags Bars, Cocktails, Drinks, Feature, Singapore