Singapore Food Festival 2017

What happens when you put a bunch of gals on a bus that takes you around Singapore Food Festival 2017? Here's a vlog below on some of the highlights of the festival along with Bella Koh, Jemma Wei, Aarika Lee, Roz Pho!

[Food Diary Singapore] Ô Comptoir, Salt Grill & Sky Bar

(Click for other Food Diary Entries)

Food Diary Singapore May-June 2014: 
notes on Ô Comptoir and Salt Grill & Sky Bar.

Ô Comptoir
Time: Friday 23 May lunchtime with Alex
Place: 79 Circular Rd. Singapore, 049433 Singapore
Tel: (65) 6534-7645 Website: www.lecomptoir.sg

Ô Comptoir, not to be confused with Le Comptoir du Relais in Paris, has opened its doors in Singapore by the same French family behind Gemmil Lane's Ô Batignolles.  The open air creperie specializes in galettes (buckwheat crêpes), catering to the Boat Quay and Raffles Place crowd with their casual Brittany cuisine and well stocked wine bar open until late hours.  Ô Comptoir serves fusion galettes inspired by the region, such as Kao San Road ($20), a galette with pan-fried prawns, soya mango chutney, and mint.  Personally, I prefer the classics ham and cheese versions, as well as the simpler sweet bites.  Normandy Landing is a simple crêpe, drizzled with homemade salted butter caramel. (related: See Obnoxious Foodie Translator on the galette)

For those not keen on galettes, Ô Comptoir has a small selection of traditional brasserie eats.  I imagine another potential strong point of the newly opened Ô Comptoir will be from its three-sided bar, serving specialty French Breton Ciders, wines (from $10 a glass, $46 a bottle), and spirits.

Ô Comptoir
Opening Hours: Mon-Tue 11am-midnight, Wed-Thur & Sat 11-2am, Fri 11am-3am, Sun 11am-10pm

Salt Grill & Sky Bar
Time: Wed 4 June lunchtime with Amy Van
Place: Address: 55th and 56th floors, ION Orchard, 2 Orchard Turn, Singapore 238801
Tel: (65) 6592-5118 Website: www.saltgrill.com

There have been a number of changes since the last time I was here a few years ago, with adjustments to the dining room and bar positioning (a private room is now tucked away in a higher alcove of the restaurant), and general decor by designphase dba.  Thankfully, the wonderful view remains completely untouched at the 55th floor of ION Orchard.

Photos provided by FoodNewsPR

Aussie Chef Luke Mangan's menu remains largely unchanged, with the Singapore kitchen being led by the 27-year old Executive Chef Matthew Leighton.  My opinions too, also seem largely unchanged since the last time I've tried these dishes during opening in 2012.  The Tea smoked quail (quail smoked with Earl Grey tea and rice, paired with almond cream, prunes, truffled grains, shallots, and sorrel $31++) and kingfish sashimi, topped with ginger, eschalot & goats feta ($21++) are both a lovely demonstration of modern Australian cuisine.

Sashimi of Kingfish

Tea-smoked Quail

'Glass' Sydney Crab Omelette in Miso Mustard Broth

However, the restaurant's pride and joy - the Sydney crab omelette in a miso mustard broth - still disappoints.  The flavors are unexpectedly flat, given the expectation of a nice umami touch from the miso mustard broth.  The dish feels watered down, with an unsatisfying texture of soggy omelette.  Thrice I've had this dish, yet my opinion remains the same.

On the other hand, I've also had Luke's Licorice Parfait ($12++) thrice, and each time it completely surprises me.  Because really, a licorice parfait just sounds awful.  Instead, the parfait lends a supple, creamy texture with pistachio and licorice notes.  There's something about the acidity of the lime juice that rounds the flavors just right - a topping that plays off the parfait in citrusy-sweet harmony.

Lunch averages $45++ per person, Dinner averages $150++ per person.

Exploring the new Tiong Bahru Eats [Food Diary]

Read: More Food Diary entries.

The past few weeks I managed to check out two different Japanese spots along the hipster Yong Siak Street area as well as sample Open Door Policy's new menu. I happen to live in the area, so my new April eats were quite convenient in terms of location.

BINCHO

78 Moh Guan Terrace #01-19, Singapore 162078

Tel: +(65) 6438-4567 www.bincho.com.sg

Visit Date: 1 April (dinner)

NOMsrades: Denise Tan, Rebecca Lynne Tan, Darius Chia, Jeremy Chee

Verdict: I'll be back.

Denise rounded up the troops for a round 2 outing, this time with lots to chew on (last time, we had a Gin Ramble around Singapore with East Imperial and Tanqueray10). Bincho is one of the latest hip badboys on the block, though with all the cries about local eateries being pushed out, Bincho owner Loh Lik Peng has sought to preserve what he can. Upon arriving at Bincho's address, you'll find a preserved mee pok stall still occupying the front of the shop space by day (and according to my Anglo-Chinese School alumnus eating buddies that evening, the famous Hua Bee Mee Pok rivals the greatness of ACS' cafeteria's version of olden days). Come nightfall, Bincho emerges into life.

Yakitori, Denise reminds us, is often used as a catch-all term for skewered foods, but its original meaning is grilled chicken. At Bincho, we went through nearly every part of the chicken. Nothing on this chicken goes to waste: head, shoulders, knees, and toes... on certain days, you may even be offered grilled cock's comb.

I never had a huge fondness for chicken, but Bincho revives an appreciation for the most common poultry on the planet.

The restaurant offers 3 different Omakase sets and 1 hotpot set for diners to choose from, along with a limited (and pricey) a la carte menu. The menu changes frequently, but always revolves around tori (chicken). Sakura Seven $60, Fuji set $80, Bincho $120, Miyabi Hotpot $65 (min 2 pax); Lunch donburi sets $20-25.

Further inside Bincho, you'll find a narrow bar for your cocktail tipples.

IKYU

5 Yong Siak Street, Singapore 168643

Tel: +(65) 6223-9003 www.ikyu.com.sg

Visit Date: 7 April (dinner)

NOMsrade: Alex

Verdict: I'll be back, due to personal location convenience and value. My companion on the other hand, would not.

We were looking for something Japanese, something new, something casual, something that wasn't going to break the bank on a random weekday night after work. I had read ieatishootipost's favorable review of Ikyu, so we dropped by to try it out. In my book, the restaurant checks off all of those boxes. I was satiated as far as a mid-range Japanese restaurant in Singapore could offer, but my dining companion begged to differ.

OPEN DOOR POLICY

19 Yong Siak Street, Singapore 168650

Tel: +(65) 6221-9307 www.odpsingapore.com

Visit Date: 21 April (lunch)

NOMsrades: Karen, Skii (hosted for media)

Verdict: I'll be back... because I'm curious about the burger I didn't get to try last time.

Open Door Policy has been around much longer than the other two restaurants, but the shabby chic restaurant has a new chef helming the kitchen, complete with a whole new menu. Chef Daniele Sperindio is from Italy, his accent is as evident of his Italian origins as is the heavy Italian influence in the menu.

Here's a list of my favorite dishes below.  If you're new to ODP and can't decide on what to eat, you can request for the 'FEED ME' sharing plates, for a special chef's selection at $51 per head. There is also a 5-course tasting menu at $68 per person.

Glazed iberico pork belly with sweet potato gnocchi, crushed cashews, and butternut pumpkin sauce

I have mixed feelings when it comes to the sous vide process. When first announced that a meat is sous vide, I scoff a little inside, "Cheater's method!" I think to myself. But often times, I end up finding myself enjoying the perfectly cooked meat so much so that I ponder the idea of acquiring my own sous vide for home. ODP's iberico pork belly is brined overnight, slow cooked for 12 hours, then seared and glazed with balsamic and soy. The gnocchi was unfortunately undercooked inside, but the dish satiated overall. S$30

Hand-made chorizo tortelli with fried sage, 

burnt butter sauce and spinach

Given the distinct smoky-salty nature of chorizo, I had expected the filling to overwhelm the pasta dish, but each bite was a sinful delight. The tortelli skin too, had a delectable supple texture - al dente as it should be. S$25

Seared Scallops with cauliflower couscous and preserved lemon

This was my favorite dish that afternoon. The pan-seared scallops are imported from Hokkaido, and the boudin noir (blood sausage) serves surprisingly well next to shellfish.  $24

Crumbed Mediterranean Anchovies with red onion jam and caper berries

Not depicted here, but worth a mention.  Like the chorizo tortelli, I was also pleasantly surprised by the balance of ingredients and flavors of the anchovies with red onion jam. Anchovy can be quite unappealing because of its supremely 'fishy' flavors, but these Italian anchovies are subtler and go well in ODP's interpretation. S$24

All photos provided by respective venues, Bincho, IKYU, and Open Door Policy. All photos depict the dishes as they are served accurately.

Food Diary August [Hong Kong Part II]

There is infact a Hong Kong Food Diary Part II, because I extended my trip... as well as the overall circumference of my mid-section. (See Part I here)

Not leaving you just yet, Hong Kong.

Chiu Hing Noodle House 潮興魚蛋粉

Time: 8pm, Wednesday

Place: Chiu Hing Noodle House 潮興魚蛋粉

481 Jaffe Road, Causeway Bay, Hong Kong

Handmade fishballs.

Australian Dairy Company 澳洲牛奶公司

Time: 4pm, Sunday

Place: 47-49 Parkes St, Yau Ma Tei

Gundams in Times Square

Note: Not edible.

Kozy

Time: 4am (also featured in last month's Food Diary)

Place: Kozy 9/F Circle Plaza, 499 Hennessy Road, Hong Kong Tel: +852 2591 1281

With pals Chris and Brian for late night okonomiyaki.

Oysters.

Ginza Bairin 

Time: 8:30pm

Place: Ginza Bairin Central, 

Shop 3013 Level 3, IFC Mall, 8 Finance Street Tel: 2295 1112

Jang! Mameshiba!

Fuel Espresso

Time: Daily 5pm

Place: Fuel Espresso, Shop 3023, IFC, Central. 港景街1號國際金融中心3023號舖, Hong Kong Tel: +852 2295 3815

Causeway Bay street meat

Hello siew mai and curry fish balls.

Sorabol 新羅寶

Time: 9pm

Place: Sorabol, Shop B, 18/F, Lee Theatre Plaza, 99 Percival Street, Causeway Bay

Tel: +(852) 2881-6823

One of my favorite Korean restaurants in Hong Kong.

Shung Hing Chiu Chow Seafood Restaurant 尚興潮州飯店

Time: 8:30pm

Place: 37 Queens Road West, Sheung Wan, Hong Kong

My family dines here quite often.  The satay beef noodles and marinated goose are amongst our favorite dishes.

Le Salon de Thé de Joël Robuchon

Time: 5pm

Place: Le Salon de Thé de Joël Robuchon, Shop 2045A, Podium Level 2, IFC Mall, 8 Finance Street, Central, Hong Kong +(852) 2234-7422

A nice spot for tea if you have a sweet tooth.  The pastries and desserts were great.  The savories were lacking in both taste and creativity.

Tim Ho Wan 添好運

Time: 8pm

Place: Shop 12A, Hong Kong Station (Podium Level 1, IFC Mall) , Central

Tel: +(852) 2332-3078

Sorely disappointed.  Michelin star, what?

Overrated by far.  If there aren't any queues and you want all day dim sum, then Tim Ho Wan is a reasonable choice.  But the actual quality of the items are at best, mediocre, compared to the thousands of other options in Hong Kong.

Food Diary August [Hong Kong Part I]

It's been a while since I've done a Food Diary update.  I've had so many lovely eats this short trip though, so here goes:

The Boathouse
Time: 6pm, Sunday
Place: The Boathouse
88 Stanley Street, Stanley, Hong Kong
Tel: +852 2813 4467

Seafood bucket over sunset.  Mussels, prawns, clams, beer and good company.

Wah Lam Noodle Restaurant 華南粉麵茶餐廳 
Time: 2am, Monday

Place: Wah Lam Noodle Restaurant 華南粉麵茶餐廳 

G/F & 1/F, 5-11 Thomson Rd, Wan Chai 

Tel: +852 2527 2478

Thanks for dragging me for late night supper, Alex.  It was worth the calories.  The beef brisket noodles are 2am divine.

Cafe Gray Deluxe

Time: 1pm, Monday

Place: Cafe Gray Deluxe

The Upper House 88 Queensway, Admiralty, Hong Kong 

Tel: +852 3968 1106

Day or night, the ambiance and view from Upper House's Cafe Gray Deluxe always leaves me feeling like Hong Kong is the best place in the world.

Wah Lam Noodle Restaurant 華南粉麵茶餐廳 (again)

Time: 9pm, Monday
Place: Wah Lam Noodle Restaurant 華南粉麵茶餐廳 
G/F & 1/F, 5-11 Thomson Rd, Wan Chai 
Tel: +852 2527 2478

Round two, to go.  This time, I wanted to try the curry beef.  Wah Lam hits the spot again.

One Thirty-One

Time: 8:30pm, Tuesday

Place: One Thirty-One

131 Tseng Tau Village Shap Sze Heung, New Territories

Tel: +852 2791-2684

Romantic spot in Sai Kung, but the journey from Central is seriously a pain... we had the additional misfortune of our cab blowing a flat along the way.  I'd recommend One Thirty-One for a day time visit, since nothing but the small interior of the building is visible at night.  The view during the day includes a waterfront and an expansive manicured lawn.  Not to mention that the dinner menu costs a pretty penny (6-course prix fixe menu for two is HKD$2400++ vs lunch 4-course prix fixe for two HKD$1200++).

One Thirty-One's strengths are in using the simplest techniques to allow the integrity of the produce to shine through (baby beetroots with smoked rosemary cake, quail, Australian wagyu). The dishes that kept the main produce whole and intact without much fussing with modern kitchen toys, allowed for a focus on the complexity and pairing of the natural flavors of the ingredients.

On the other hand, we found the dishes with too much "play" led to sub-par dishes (e.g. monkfish served in minced, repacked form resulted in a dense, dry, crumbly texture without much flavor—not qualities I look for in fish).  Dinner remained interesting throughout since each dish in the 6-course was vastly different from one another, each using different techniques and different ingredients.  For the oenophilist, the wine list was also rather limited and not meant for pairing.

Caviar with potato hot & cold

Baby beets with rosemary, mozzarella, berry balsamic

Monkfish with cauliflower 3 ways, truffle, sherry vinegar

Tea-smoked quail with peach, miso, eggplant

Wagyu with sweet corn, black garlic, broccolini, puffed rice

Mint pot with guanaja cremeux, mint sherbert, hazelnut soil

Hong Kong Food Diary August Part II next.