#Bloodties for Red Cross Singapore

A video by Red Cross Singapore:

#bloodties #adrenalineinmyblood #sgredcross #ydcsg

Be a part of this good cause. Join me at the Blood Donation Drive on 12 & 13 July at Scape (Level 5). Spread the word by posting your selfie and declaring your passion.

#bloodties #(state your passion here)inmyblood #sgredcross #ydcsg

#foodwritinginmyblood

I've often confided in people close to me about my concerns about food writing - call it an existential crisis, if you will.  I have friends who've given up their very comfortable NYC corporate life for something that was more meaningful for them... like using their skills to improve waste management in New Delhi and healthcare in Vietnam (Tiffany Talsma and Luan Vo, I have the utmost respect for your work).  Meanwhile, I'm luxuriously spending my days writing about the taste of food.  If you read my work or this blog, I'm guessing life's really not all that bad for you in the big scheme of things either.  Donating our blood to help save lives is the least we can do, right? :)

3 Signs I've Been Living in Singapore

Signs I've been living in Singapore... for too long.  I remember when I naively thought I was down with the Singapore culture (read: I'm Not a Tourist Because...), but now that I'm coming up to my 4 year anniversary in Singapore, I'm starting to realize its more than just a simple understanding of what Singapore is. I was back in Hong Kong last week when either my friends and I noticed a few things...

1.  Heat Tolerance
On a [Comfort 1 to 10 Discomfort to-the-point-of-rage] scale, over Hong Kong summers I'm usually bursting at a monstrous 12.  After 4 years in Singapore, I can bear Hong Kong summer heat in long pants and heels and feel around an 8.
2.  Chilli in EVERYTHING
I was having dinner (Cantonese cuisine) with a group of friends, and something felt like it was missing the entire time.  That is, until my friend Victor asked if I wanted chilli, "All of my Singaporean friends always ask for chilli when we eat out."  Everything tasted better after that.  Damn.
3.  Can lah, unker!
In Hong Kong, when speaking to locals, my inflections have become Singa-fied rather than Chinglishy.   Taxi drivers are more convinced than ever that I am a pure foreigner rather than the Canto-deficient HK ABCer that I am. (Hong Kong American-Born-Chinese)
Now I'm just awaiting the day that I simply start mangling words Singapore-style all together.

[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.

Sometimes, Bad Customers Beget Bad Service

Like most average American teenagers, my brother and I have worked in the service industry at some point during our school years.  I worked front of house in restaurants (surprise!) and he had his turn in America's second largest retailer company, Target.  It's like Walmart, except you can pronounce the brand name with a false French accent - "Tarr-shay" - and attract a demographic of self-entitled maniacs.

My father was all about teaching us the value of working from the bottom up.  When we were adolescents, he had each of his five children work on the assembly-line of one of his factories in China.  To anyone with no experience with factories in China, this process sounds borderline child-abuse, but I can assure you it isn't (note: we were the only younglings working in his factory.  He doesn't hire kids!).  It was monotonous at worst, and it gave us an understanding of both life and business that has helped shaped who we are today. So, you might think, when we were a bit older and my pops asked my brother to try his hand at customer service at a nice suburban retail store like Target, it would be a cakewalk.  

Wrong.

The horror stories were endless.  A few months into working at a particular New Jersey location, he was quickly promoted from Clerk to Manager, but his usual relaxed demeanor started becoming laced with expletives about the general idiocy he had to deal with.  There are three stories that stand out the most in my memory of his experience:

Once, he was the last to close-up shop, only to find out that the men's bathroom was covered in poop. I mean, POOP. EVERYWHERE. "It was Armageddon," he painfully recalls.  "Have you ever walked into a room and just knew something evil had happened?  That's what this was like." Someone had come in and pooped all over the sinks, proceeded by poop hand and footprint smearings on the walls, mirrors, floor, stall handles... There was blood and feces in the urinal, and urine anywhere there wasn't poo. Admittedly, this story is less relevant to this post, but it's too hysterical not to share.

Another time, he seemed more irate than the poop incident when he told us a long detailed story of a particularly obnoxious customer who was demanding more than what was fair, impatiently berating him with tones of condescension.  I'll never forget what he said, "Why do people act like that?  I'm happy to go the extra mile to fix a customer complaint when the customer is civilized about it.  But when you act like a complete bitch, I will give you the minimal of what is required to resolve the situation." [paraphrased]

And he's absolutely right.  What do you expect to achieve when you treat someone like a wall for poop smudging?  This post was originally inspired by Matt Walsh's commentary on bad service, where he said the following,

They think their hallowed "customer" status somehow gives them the right to treat everyone with a uniform and a name tag like garbage. They think their past encounters with sub-par service makes it acceptable for them to fly off the handle about ketchup every once in a while. They think the rules of basic decency and respect come second when they are The Customer. And they're wrong.
Do you ever wonder why we have so many atrocious politicians in Washington? Well, you shouldn't wonder. Just look in the mirror. Bad politicians are generally bad because they can't handle power. It goes right to their head and they become narcissistic, petty, controlling sociopaths. But at least it's a lot of power so the temptation to be corrupted by it is almost understandable. You, on the other hand, become a maniacal tyrant when society hands you temporary and meaningless power over 17-year-old fast food cashiers. I shudder to think what you'd do if you had an army at your disposal.

The third story concerns his experiences as a manager and dealing with difficult, unmotivated employees.  Perhaps I'll get into that another time, after I get his permission to share the story.  Just know, we're all humanbeans.  You're going to get what you give.

[Event Giveaway] Gastronommy x Heineken Star Serve Session

Join me at an exclusive beer appreciation session with Heineken Star Serve. Only 10 readers will receive entry for 2 (the winner + 1 friend) to this complimentary private tasting on Thursday 10 July.  Heineken's draught master will be hosting the session, along with two hours of free flow beer and soft drinks, and canapés.

To join, simply follow these steps:

1.  Share this photo (above) on Instagram, Facebook, or Twitter
   (or all three!)
2. Hashtag it #GastronommySG and #HeinekenSG
   (privacy settings for this post must be public, so I can find it)
3. Fill in this blank in the caption:
   My favorite place for a Heineken is __________.

See you there.

How to say Cheers! in other languages:
Dutch: Proost!
Chinese:  干杯! (gān bēi)
German: Prost!
French: Santé!
Korean: 건배! (gun bae)
Italian: Salute! Cin cin!

Obnoxious Foodie Translator [video]

It's up.

GastronommyTV's Obnoxious Foodie Translator Singapore Edition (Level 1):

Translating obnoxious foodie-lingo into normal people words.  

Bonus points if you can recognize where these dishes are from 

(in the photos within the video)

WAGYU SLIDERS: CUT by Wolfgang Puck, Singapore & California USA

MOLECULAR GASTRONOMY: El Bulli by Ferran Adria, Spain

LUXURIOUS DISH (foie gras): La Tour D'Argent, France

GALETTE: Le Comptoir, Singapore

Best Burger Value

A Hamburger Today did some calculations for us on a meat-per-dollar ratio in their Bi-Coastal Side By Side Test. All prices are taken from New York and San Francisco locations (USD).

In-N-Out: $3.05 for a Double Double with two 2-ounce patties. Price per ounce: $.76
Five Guys: $7.09 for a cheeseburger with two 3.3-ounce patties. Price per ounce: $1.07
Shake Shack: $4.75 for a 4-ounce Shackburger. Price per ounce: $1.19

Based on my burger tour over the past month in Singapore, here's a quick summary for the city's offerings (SGD):
Average price per burger: $10.00 - 25.00
(not including US franchises, such as McDonald's)

Woopee!

[Press] Interview with Mothership.Sg

Well, I can't exactly send this article to my mom now because of the link they included... but thanks for the interview otherwise, Mothership.sg!

Mothership Interview with Victoria Cheng

Excerpt: 

If you’re familiar with the local YouTube scene, you probably know the quirky Night Owl Cinematics (NOC) YouTube stars. There is a new face in their recent videos, someone whom the viewers and fans labelled as “the chio one with the ang moh accent”. She has also been seen in videos by Malaysian YouTubers Jinny Boy and Dan Khoo.

Who is she? She is Victoria Cheng and she’s from the States, but has been calling Singapore her home for a few years now.

We sat down with her at a nice little café one day to find out more about who she is, what she does and why she’s known as a Singapore-fetishizer.  Read More Here

GastronommyTV on YouTube

I'm working on a few things right now, including a new online series on my YouTube channel.  The first episode will be out this June.  Do subscribe and let me know your thoughts after it's out.

http://youtube.com/gastronommy

Special thanks to Night Owl Cinematics for their camera work.  All photography in banner by my favorite Burmese photographer, Adam Tun-Aung (LinkedIn, Instagram).

Chicken Wings!

Chicken Wings?  ...waaaaaitt a minute.

Source: Facebook

Jim Gaffigan on Seafood

Jim Gaffigan's latest stand up skit, OBSESSED, is nothing short of hilarious.  Most of the skits are about food.  Here's a preview of him on Seafood.  You can get the whole album here on iTunes: 

Jim Gaffigan: OBSESSED.

While we're on the topic of edible bugs, here's my list of Singapore's Best Crabs.  There's also an influx of newly opened New Orleans styled seafood boil in Singapore, so here's a list of those restaurants as well:

The Cajun Kings, 15-1 Jalan Riang, Serangoon, Tel: 6284 4426

Full of Crab, 195 East Coast Rd Tel: 6348 8195

Dancing Crab, 200 Turf Club Road, #01-20/21 Tel: 6466 3303

Crab in da Bag, Block D Unit #01-25 902 East Coast Parkway, Big Splash Tel: 6440 0083

Yahoo Philippines [video]

If you remember this Balut video I posted a while back, it ended up leading to this trip in the Philippines as a Yahoo "Funbassador".  Back in March, we explored 5 different cities in a whirlwind tour of the Philippines.

Yahoo also dropped some activities on us, such as making my brother and I do Poi dancing in front of everyone!  I also didn't realize we would be meeting many other Funbassadors from other cities around Asia - such a great bunch of people.

Yahoo gang and the great camera crew from RedAntsMedia

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.

Sushi Suicides

A conversation with my friend Yvonne about "seppuku worthy" sushi (as she put it) reminded me of these pages from Anthony Bourdain's Get Jiro. Released this summer by DC Entertainment’s Vertigo imprint, the chef’s first foray into the graphic novel genre is a playful collaboration with writer Joel Rose and artist Langdon Foss together with José Villarrubia.

Synopsis: In a not-too-distant future Los Angeles where master chefs rule the town like crime lords and people literally kill for a table at the best restaurants, a bloody culinary war is raging.

Get Jiro is available here http://www.amazon.com/Turtleback-School-Library-Binding-Edition/dp/060631766X

Culinary P-p-paparazzi

This month's column of Esquire is something most of you can relate to. The love/hate relationship chefs have with obsessive food camwhores.