Cool & Chic Cognac Ad

Brandy...

A teetotaler handed on this bottle of Brandy, knowing that I will be fascinated by the design which eventually will be added to my private collection. The bottle is fashioned in the make of the Eiffel Tower, a famous icon of Paris, France.

What deemed to be a premium ‘manly’ liquor or symbolic drink of the rich and affluent society has now become a contemporary classic ubiquitously found at bars or social events, enjoyed by both dudes and babes.

Brandy, commonly viewed as an opulent amber-colored spirit with vermilion reflections, is a distilled beverage with no added sugar, aka “Burnt Wine” and it can catch fire and burn easily. You can serve neat, straight up, on the rocks or marry with other beverages. The rich and intense spirit is derived from the harmonious blending of meticulously selected ingredients and experienced master crafting. The exuberant robust aroma will caress your nose and your palate will be smoothened with a lingering finish as you down a shot of Brandy.

Do you know that Brandy consists mainly of 3 types:

First, Grape brandy which is produced from the distillation of fermented grapes. Second, Fruit brandy that is distilled from fruits other than grapes. For example, Applejack Brandy if the brandy is made from apples or Peach Brandy if it is made from peaches. Third, Pomace brandy which is made from the fermentation and distillation of the marc that remain after grapes have been pressed to extract their juice.

Brandy Vs Cognac

Brandy, not to be confused with Cognac; a variant Fruit Brandy aka Eau de vie which is only produced from the Cognac region, South of France. Brandy which is produced from the exterior of Cognac Region will still be known as Brandy even though they may use the same ingredients or production methods. Cognac is the supreme of all brandies and only 6 zones in the Cognac Region are authorized to produce Cognac Brandy: Grande Champagne, Petite Champagne, Borderies, Fins Bois, Bon Bois and Bois Ordinaire. Renowned makers of Cognac are Courvoisier, Hennessy, Martell, Rémy Martin and Otard.

So, how do you decipher the acronyms on the bottle labels?

Here’s a quick guide quoted from Wikipedia:

Brandy 

A.C. - aged 2 years in wood.

V.S. - "Very Special" or 3 Stars; aged at least 3 years in wood.

V.S.O.P. - "Very Superior Old Pale" or 5 Stars; aged at least 5 years in wood.

X.O. - “Extra Old", Napoleon or Vieille Reserve; aged at least 6 years; Napoleon at least 4 years.

Vintage - Stored in the cask until the time it is bottled with the label displaying the vintage date.

Hors d'age - Too old to determine the age; 10 years plus is standard and the quality is usually superior.

Cognac

V.S. - "Very Special" or ✯✯✯; a blend in which the youngest brandy has been stored for at least 2 years in a cask.

    

V.S.O.P. - "Very Superior Old Pale"; a blend in which the youngest brandy is stored for at least 4 years in a cask.

XO - "Extra Old"; a blend in which the youngest brandy is stored for at least 6 years but on average for up to 20 years.

Napoleon is a grade equal to XO but generally marketed in between VSOP and XO.

Extra specifies a minimum age of 6 years and is usually older than a Napoleon or an XO.

Vieux is a grade in between VSOP and XO.

Vieille Réserve is similar to the Hors d´Âge; a grade beyond XO.

Hors d'âge - "Beyond Age"; a blend which BNIC states is equal to XO.

How can you enjoy Brandy or Cognac at its fullest?

Tips to swirl & toast Brandy or Cognac
from some professional experts:

“Brandy should be drunk cool as a cool brandy produces a fuller and smoother mouth feel and less of a ‘burning’ sensation. Also, alcohol becomes thin when it is heated.” (http://en.wikipedia.org/wiki/Brandy)

Ms Gan Chian Mei, Brand ambassadress of Remy Martin suggests “adding ice to Cognac will not harm the quality of liquor and instead helps to reveal the aroma.” (http://sg.lifestyleasia.com/en/features/wine-and-dine/five-must-knows-for-all-new-cognac-drinkers-8985/)

Master Blender of Courvoisier, Mr Patrice Pinet “prefers a snifter glass to a traditional brandy balloon as its unique shape ensures the complex aromas in the cognac to congregate at the top of the glass. After pouring, give your cognac time to interact with the air to fully release these complex aromas before you taste - He calls this 'The Minute Mystique'." (http://courvoisier.com/neat/)

 Hope you will have a better inclination towards Brandy or Cognac after reading this post.

XOXO from “Zon Recommends”

Other Sources of Info:
http://en.wikipedia.org/wiki/Cognac_(brandy)
XOXO means Hugs & Kisses (http://en.wikipedia.org/wiki/Hugs_and_kisses)

Champagne-Infused Jelly

A bon vivant passed me some remaining Russian Champagne and by chance, I thought of this Holly X’mas Jelly Recipe. This Afters delivers a winey palate bursting with the scent of luscious grapes.

Ingredients: 

250ml Russian Champagne, Abrau

350ml Sparkling Red Grape Juice

120g Unsweetened Konnyaku Jelly Powder

¼ can Delmonte seedless and peeled grapes

Pour the Russian Champagne & Sparkling red grape juice

into a saucepan.

Set over low heat and bring to a boil.

Pour the Konnyaku jelly powder in.

Stir gently and simmer for 5 mins.

Pop 3 grapes into each jelly mould and fill it up with the mixture.

Let it cool down before chilling in the refrigerator.

Serve and Enjoy!

CAVEAT: This Afters is not suitable for the young or teetotalers.

My X’mas Gift – A Foodie’s Notebook

A Foodie’s notebook which I have just received from a boon companion, amazes me with its design concept. This notebook is akin to an AK-47 presented for my future ‘battles’…in food blogging.
“Bang, Bang, Bang, Blog, Blog, Blog”

An interesting quote discovered at the back of the notebook:

“One cannot think well, love well, sleep well, if one has not dined well.”

Virginia Woolf (A room of one’s own)

Very true, I can’t help but agree totally with her. Ultimately, food gives us energy to do many wonderful things. And of course,  ‘A Cheerful meal is also Good medicine.’ So folks, I wish you all: “Eat Well, Sleep Well & Shit Well!” Oops, please pardon my gaucheness but I meant well.

(Double click for better view)

Luscious Lip gloss in a LOLLIPOP!

“I'm dreaming of a sweet Christmas

Just like the ones I used to know

Where the lipgloss glisten,

and ladies apply

To see sweet lips in the snow

I'm dreaming of a sweet Christmas

With every lipgloss you roll on

May your lips be merry and bright

And may all your Christmases be sweet”

An ideal X’mas gift to pamper her voluptuous lips

without adding to her pounds or hurting your pocketbook!

The flavors du jour:

Caramel,  Cherry, Grape, Mango+Kiwi+Pineapple, Orange & Strawberry

Retailing at SGD $13.90 each

Available at selected Watsons

Brought to you by “Chupa Chups & Kiss Me (Jap Cosmetic Co)”

(These two are purchased at Eastpoint Mall, Simei Watsons Outlet.)

‘Green Tea with Ginseng & Honey’ - AriZona

The majestic colors and sublime beauty of cherry blossoms’ artwork catches my eyes just like what Casanova always says: “Love at first sight!” From a distance, I am thinking to myself, what is the Ming Dynasty vase look-alike doing at umisushi, Changi City Point? By the way, Changi City Point, branded as ‘A Garden City in the East’ (located besides the Expo MRT Station) has just recently opened its doors. You may want to do your X’mas shopping or have your weekend dates there…something new to rave or roam about.

My noddle tells my left hand to pick up ‘the bottle’ and right hand to open my pocketbook. Of course, there are other designs cum flavors but I am fatally attracted to this particular bottle. ‘This is the one’, I tell myself. Happy with the purchase, I begin to study the bottle like a pro curator as it reads: ‘Green Tea with Ginseng & Honey, No preservatives, SueBee Premium Orange Honey, 100% All Natural, 1 pint/16oz, Made in USA …’

‘Made in USA?’ You got to be kidding…How could an American Co come up with such divine Chinese-Inspired designs? Adamantly, I check up its website which wows me further with their exotic, intricate design concepts! Perhaps, Designers or Beverage Manufacturers should take a leaf out of its books! (http://drinkarizona.com/index_national.html#lounge_home)

Now, it has come to the most interesting and favorite part of my blogging process; how’s the taste? Hmmm, refreshing-cooling; more hints of green tea and a subtle note of sweet-tart honey palate. As for the ginseng part, you have to put in more imaginary efforts to feel it.

How I desire its design is for real; hand-painted on the bottle instead of a plastic, tearable coat enwrapping the bottle. I am intrigued, at the same time dismayed that I can’t keep it forever with me. Urrh, again I have to remind myself that the retail price is only SGD3.00 and ‘What do you expect?’

CAVEAT: Not all umisushi outlets carry this AriZona Collection!

Exotic Fijian Longans

This triplet of Fijian Longans is complimentary from the fruiterer when I purchased the Golden Apples. The fruit is shaped like a round plum and its flesh is encased in a hard, dark purplish-brown shell which you would have to crack open like you do to a hard-boiled egg in order to savor it. The flesh tastes delightfully sweet and succulent; the texture is a cross between a longan and rambutan. The fruiterer told me that this exotic fruit is derived from a Malaysian friend’s orchard and not for sale. Later, I learnt that its botanical name is Pometia Pinnata while its Malaysian name is called Kasai.*

The scant triplet is at a premium and in the end, distributed among my father, mother and myself. I hope our local fruiterers can bring in this exquisite fruit which I believe its novelty will boost up sales.

*http://www.montosogardens.com/pometia_pinnata.htm

Buah Kedongdong aka Golden Apple

Buah Kedongdong aka Spondias Dulcis, Ambarella or Golden Apple* is a tropical fruit that looks like an oval prune, feels hard, smells like unripe mango and has an inedible, fibrous core. The flesh is delectably crunchy and tastes tart; a good ingredient in making Rojak (a popular veg & fruit salad dish commonly seen in Indonesian, Malaysia & S’pore).

I recommend you cutting the fruit into slices (Centre) and drizzle it with a D.I.Y sauce (Left) made up of compounding dark soya sauce, chopped chili padi and fine sugar or just simply sprinkle preserved sour plum powder over it (Right). You can also try blending it with preserved sour plums to convert into a glass of refreshing, tasty juice.

If you enjoy eating fresh guava, you will adore this fruit too. Both fruits similarly do not belong to the sweet category but are rather best liked for their ‘crunchy munchy’ texture. Overall, this fruit is a toothsome, healthy snack to masticate at home, work or play.

*http://en.wikipedia.org/wiki/Buah_kedongdong

Mahjong-tile-sized ‘Cheezy Heart’…….Singapore

‘Cheezy Heart’, a dessert sized and fashioned like a mahjong tile which comprises of 3 distinct layers. The 1st layer is a glistening crimson-colored jelly encasing a heart-shaped-cut strawberry adorning its centre as a precious ruby gem.

The 2nd layer is a light cheesecake which you can safely indulge without worry of adding to your current pounds.

The base or 3rd layer is a digestive biscuit crust supporting the preceding 2 layers firmly together.

SGD $1.90 for a pair or SGD $3.80 for a set of four

What I like best is the ‘design concept’: you can request for them to make it into ‘a rectangle birthday cake’ by piecing all the ‘mahjong tiles’ together. No more need to meticulously count the number of guests or try your best to cut the whole cake into many equal pieces. Neither is it cloying for the palate or stomach after a hearty feast.

I tried once for a friend’s birthday. The end result was amazing; they were speechless as they were consumed in admiring the newfangled birthday cake; similarly in a way the commoners were startled at The Emperor’s New Clothes. I was smiling to myself, thinking what other better way than this to conclude the birthday celebration!

Cottage Pies Cafe

No.1 Pasir Ris Central St 3 #01-01

White Sands Singapore 518457

Tel: 65-6585 1741   Fax: 65-6583 5155



http://www.cottagepies.com.sg/

Operating Hours: Mon-Sat 7.30am to 10pm / Sun & PH 11am to 10pm

A good bowl of Chinese Noodles…….Singapore

One of my faves: A piping hot bowl of handmade, springy noodles contained in a signature broth which you will want to slurp till the last drop. Not the ubiquitous vegetables, Sweet leaves aka Mani Chai (in Chinese) floating atop the soup. Deep fried anchovies are sprinkled to enhance the gusto while fried slivered shallots highlight the aroma. Handmade scrumptious meatballs make you think of Grandma cooking at the kitchen and succulent abalone clams bring the tang of the ocean to your overall bowl.

The partner in crime relish is the distinguished, in-house freshly-made chili paste which I would always love to dip my meatballs, anchovies and abalone clams into. Highly recommended for hardcore spice lovers! They will make your lips pucker and nose running afterwards…but with enjoyment and satiation!

Poon Nah City Homemade Noodles
810 Geylang Road
#05-02 City Plaza
Singapore 409286
Opens daily 10.30am – 8.30pm unless notified

Cost per bowl: SGD 4.00/5.00

Health Tip: I will usually order the ‘SGD5.00’ and request for more abalone clams and less carbos (noodles)!           

Artisanal Afternoon–Tea Delights…….Singapore

Fretting what to offer your guests over an afternoon tea session? Here’s my suggestion that I have chanced upon a few days ago:

Fruit Egg Tarts: Banana Egg Tart & Durian Egg Tart

Egg custard is battered with fresh bananas, adorned with sliced bananas atop and half encased in a puff pastry crust which tastes slightly tart and not repulsive sweet. A refreshing fruity cum egg-creamy sensation!

For durian lovers, you can try the durian version. Fresh durian puree is added to compound with the egg custard, producing a good marriage redolent of durian as you bite a mouthpiece. A delectable durian delight!

SGD$1.60 per pc or SGD$5.50 for 4pcs

Wait, that’s not all. They have designed 2 new fruit-flavored pastries which resemble Teochew-style mooncakes encased in flaky crusts: Apricot and Tomato. The light-tan-colored flaky crust is crisp and the lotus paste filling is perfectly sweetened and moist with a dried apricot buried in the centre as the lead role. A new bespoke pastry!

Next, is the tomato flavor. I was expecting a tomato-based puree filling which you would have spread on top of a homemade pizza dough but I was wrong. And I am glad I was rightfully wrong! The crisp flaky crust is rose-pink-colored and contains lotus paste filling likewise. But this time round, you will find 2 preserved cherry tomatoes tucked inside. The preserved tomatoes taste sweet and piquant. Another bespoke pastry awaits you!

SGD$3.20 for a pair or SGD$1.80 per pc.

Currently, 8Tarts n Pastries have 4 outlets islandwide:

Causeway Point
1 Woodlands Square
#B1-K19
Singapore 738099
Tel: 68911008

Suntec City Mall
3 Temasek Boulevard
#B1-005B
Singapore 038983
Tel: 68357884

Tampines Mall
4 Tampines Central 5
#B1-K11
Singapore 529510
Tel: 67821972

Vivo City
1 Harbourfront Walk
#B2-K4
Singapore 098585
Tel: 62760915

Express Nyonya Fare in a Tingkat.......Singapore

TOP; Left to Right: Steamed Kai Lan, Assam Fish, Ayam Buah Keluak

BOTTOM; Left to Right: Beef Rendang, Chap Chye, Bakwan Kepeting Soup

Inquisitive pairs of eyes study our express Nyonya fare as we tuck into the warm tingkats (tiffin carriers). I used to be in their shoes whenever I walked past this open-concept eatery that has just started in a neighborhood mall. A 30-odd-seater Nyonya hash house outfitted with contemporary furnishings including a massive multi-purpose-counter occupying one third of the shop space serving as a cashier, menu billboard and kitchen. Pay and collect your food when you have chosen your Prix Fixe and you can also add on A la carte dishes if you want to; which we did for variety’s sake. The newly conceived dining concept reminisced the 1950-1960s when Singapore was still very eco-friendly and disposable lunchbox wasn’t brought into the dining scene yet.

  

Food here is kept warm in piping hot steamers with many tiers of storage drawers. Once your order is confirmed, the wait staff will use tongs to take out the pre-cooked tingkat-dishes. Prompt execution of service which saves both time and labor. In addition to walk-in throng, they cater to nearby office horde who desire to lunch-in with the tingkats.

  

At this moment, I personally feel that the dining concept is more inviting than the fare we have. The “Assam Fish” (Steamed fish in tamarind sauce) that arrives with our Prix Fixe unfortunately carries an unmentionable stench; the vegetables for “Chap Chye” (Nyonya-style Stewed Mixed Veg) & “Bakwan Kepeting Soup” (Clear Soup with Signature Meatballs & Bamboo Shoots) are uncouthly chopped which make it difficult for me to chew and enjoy without niggling about the soup spattering onto my top. Also pepper is dusted on our soups before our nods. (I am slightly allergic to pepper as it tends to irritate my throat) The “Ayam Buah Keluak” (Chicken with Buah Keluak, an Indonesian nut in tamarind sauce) comes drenched in an oleaginous gravy and each serving contains one and only precious Buah Keluak which can upset its avid fans. I wish the gravy could have more kick and I believe they are capable of doing better.

  

The “Hee Peow Soup” (Clear Soup with Fish Maw) is already sold out at 7pm on a Thursday evening; much to my disappointment. The second better choice, “Bakwan Kepeting Soup” tastes as good as my grandma’s cauldron. The secret, I guess, is the sprinkling of deep-fried minced garlic bits onto the soup which enhances the flavor, together with the homemade meatballs adding punch to its texture. The blanched “Kai Lan” is kept simple using their in-house sauce to drizzle atop but it tastes crunchily-delectable. The “Beef Rendang” (Beef in dried curry sauce), my fave of all tingkats consists of beef cubes smothered in a seasoned gravy which is definitely commendable.

  

There is still plenty of room for them to work on their food which should be accentuated while the dining concept continues to play a secondary role to its potential success. I hope my second visit, if affinity comes, will leave a deep impact to nod my head for the third one.

  

Where to locate: Tampines Mall, Tingkat Nyonya Express Dining, 4 Tampines Central 5, #B1-K21, Singapore 529510, Tel: 67838140

  

When to go: 11.30am – 9pm daily

  

What’s best liked: All Nyonya Fare are served in tingkats except the drinks; no more waiting for the Chef to heat up his wok

  

What’s least liked: Curious shoppers-by tend to stare at your tingkats, no desserts for the sweet tooth.

  

What’s the Price: SGD 8.90 for 1 Meat Choice + 1 Veg Choice + 1 Soup Choice & Steamed Rice or SGD 9.90 for 1 Seafood Choice + 1 Veg Choice + 1 Soup Choice & Steamed Rice. Add $1 for a drink if you order the Prix Fixe; A la carte dishes from SGD2.90-4.90

PS: The abovementioned eatery is not the same as posted on 20.09.11 under
       "my Dining Spree!"

“Super Cooler”…….Singapore

Fresh coconut strips atop a serving of coconut juice settling down on a base of wheatgrass concentrate. A novel cooling drink which puts my mind wandering that I am strolling along a white sandy beach in Ko Samui Island with my new romance and occasional balmy breezes blowing across our blushed faces on a hot languorous afternoon. The feeling is akin to the effects of drinking this Super Cooler; cooling and lovingly sweet at the same time. An innovative concoction between 2 different characteristic liquids; the coconut juice reminds you of the vast sea and the wheatgrass concentrate, the lush farm. As you muddle using the straw/spoon, you will agree it is indeed a Superb Cooler and makes an awesome dessert-drink as you sip the sweetness and savor the toothsome strips.

Where to locate: “Simpang Bedok”; Enak Enak Hongkong Tea House Pte Ltd, 342 Bedok Road (Bedok Shopping Complex) Singapore 469520, Tel: 62461211; Alfresco Dining

Who goes there: Late night supper-getters, local artistes, rich neighborhood

Price: SGD3.00 per serving

My 5Ss of Flavors

As the Lion City grows more affluent, people will inevitably hanker after the 5Cs commonly known as credit card, car, condominium, cash and country card membership. But for me, I desire only the 5Ss of flavors in my meals, and to me that is a luxury already. The 5Ss flavors consist of Sweet, Salty, Sour, Spicy and Smack, a distinctive flavor.

Being an avid lover of good food, I am constantly on the radar for awesome food news which eventually I will share with you all on my blog. A close friend just returned from Vietnam and passed me some local delights. One of which is this dish of 5Ss flavored, dried and sliced plums with a note of plummy smack. This is my first time tasting such delectable preserved fruits! I can’t even find something on par with it in Singapore…to my dismay.

If you happen to be in Da Lat City of Vietnam, do pay the night market a visit and discover more edible treasures! (If you also happen to know me, please bring me back a caddy of these 5Ss preserved plums!)

The Beauty Of Pandan.......

In my recent combat with a few detestable cockroaches which have been audaciously invading and settling down at my workstation, I discovered a ‘secret weapon’ online to counterattack them. This 'secret weapon' is a natural insect-repellant; safe to sniff and conveniently available; also a tropical plant that has long, slender blade-like leaves. As the leaves age, the fragrance will grow stronger and permeates the surrounding. Every morning when I walk into my office, I feel as if I have entered Pandan Valley, sniffing the welcoming lovely fragrance that bars the entry of my little crawling enemies.

This secret weapon is none other than Pandan, a quintessential ingredient in making cakes, kueh, desserts and even principal dishes such as curry. She for sure holds an important supporting role in Southeast Asian cuisine. Her fragrance has mesmerized me and recalled my past infatuation with her. Years ago, I was having a tea-break at an eatery and I got to imbibe a cup of Pandan tea. The taste was forever etched on my memory since then; an unforgettable calming and soothing fragrant cuppa.

To brew and imbibe the perfect cuppa; boil some water first. When the water starts boiling, decoct a bunch of fresh, clean pandan leaves into the pot/kettle. The more pandan leaves you decoct, the stronger the aroma. The decoction is a pale-light-greenish-syrupy liquid enriched with the goodness of Pandan.

Next, infuse an English tea bag (preferably Lipton Brand) into a cup of the decoction and steep for 1-2 minutes. (Do not steep for too long or the tea will overpower the fragrance) Finally, add sugar for a refined taste and enjoy this calming & soothing cuppa as you sip.

My Antidote Meal

A beautiful and slim Hong Kong friend once shared with me that a hearty meal will cheer her up. It is hard for me to decipher her doing especially when I know where she is coming from; she’s very health-conscious unlike me. But I couldn’t agree less with her.

Lately, I have discovered a killer combo meal which can instantly lift up my spirits. I called it my antidote - ‘Ayam Penyet with Nasi (Smashed Fried Chicken with White Rice) & a bowl of Sayur Asam (Sour Soup)’.

The quintessential relish for this meal, Sambal Belacan sets to ‘ignite’ your Indonesian Courses. To neutralize its hot, fiery spiciness; add Kecap Manis, a dark-colored sweet soy sauce. The sambal belacan teams up well with the crispy smashed deep-fried battered chicken and her side companions: deep fried beancurd and tempeh (fermented soybean cake).

The accomplice, Sayur Asam (Sour soup) is made up of peanuts, corn, white melon, long beans, white cabbage and tamarind. This wholesome bowl of vegetable soup gave me a well-needed dosage of zest as I slurped and savored.

One mouthful was spicy, piquant and crisp-well-salted and the next mouthful was sweet and tart as I indulged alternately between these 2 killer-dishes. I felt high akin to popping ecstasy and for the next hour or more, I felt blur, distant from my blues; a new discovery of food therapy for my soul. I believe this combo meal will be a favorite of Tom Yum Goong’s fans out there. (To check out my antidote meal, please visit www.ayampenyetria.com/home.html)

.......my recent dining spree in Singapore

Very often at interviews, you will be asked the question: “so, tell me more about yourself”. Hence, I decided to write more about myself but in the food aspect… If you have been following my posted articles, you will know that any interesting or out-of-the-market dining concept will capture my hands to pen it down online. Plus, any out-of-the-shop food item/window display will produce the same urge on me. Don’t get me wrong, I am not in the F&B industry or some genius marketing director. I am just very passionate about food and anything that associates with it. Just as a chef who revels in the satisfied look of the customer after a polished-off meal, so do I; I feel tremendous joy and encouragement when people devour my articles.

I shall start off rattling on my recent dining spree with different people. First, I had a fantastic evening of Italian Fare with a bosom friend and it created a beautiful memory stored up at my ‘CPU’. The aforesaid Italian dining experience was one that integrated its simply chic interior, dear pricing, meticulous service, extravagant produce and bona fide culinary art into a good package deal. Keep it up, Procacci!

Next, I visited an authentic French restaurant with this same bosom friend of mine. However, I was very disappointed with their produce. Take for an example, their famous Foie Gras, it tasted as if the goose had very serious body odour…very obliging for me to bite and swallow despite it being buttery smooth and ready to melt on my palate. I must admit the culinary skill was relatively good but the mediocre produce spoiled the signature dishes we ordered and hurt my pocketbook in the bargain. Food and dining are very subjective topics and separate issues too. For this case, unfortunately, the produce did not pair up well with the culinary skills.

It may not be an expensive meal or some sublime-interior restaurants to enrich your dining experience…Take for instance, I just recently visited a small-sized and affordably priced Indonesian Restaurant situated within a neighborhood mall. The ‘Ayam Penyet with Nasi - Smashed Fried Chicken with White Rice’ and a bowl of ‘Sayur Asam - Sour Soup‘ was a killer combo meal for me which I will mention more in the next post. Good food, good pricing and good location if you don’t mind the nose-to-tail seating arrangement!

In another dining episode, I was invited to an authentic Turkish restaurant for dinner (owned and cooked by Turks). The online reviews are good and strongly recommend this mid-end restaurant to foodies…But, to my dismay, both my companion and I did not enjoy the food and service. First, the food came and filled up our midget table. The wait staff did not bother to advise us on their serving portion and the food was served as if offered to the farm animals. The presentation was horrendous compared to my colleague’s recent Turkish meal pictures and lastly, we are not used to their style of cooking. Strangely though, we looked around and saw a few families of expatriates, not Turks, scattered around us and heartily tucking in. I guess this is what they called, ‘Beauty lies in the eyes of the beholder’ but for this scenario, “Savory lies in the palate of the beholder”.

To sum it up, my other dining scene was at a Nyonya family-style restaurant accessibly located at a neighborhood mall. Again, food was reasonably priced; décor carries a note of Peranakan heritage. We tried the traditional dishes such as ‘Ayam Buah Keluak – chicken pieces stewed with keluak nuts and spices’, ‘Chap Chye – a stewed dish of mixed vegetables’ and etc…Maybe because I have tried better home-cooked authentic Nyonya dishes, I still prefer my preceding dining experience! I guess it could be because a commercial kitchen does not have the luxury of time to stew the dishes over a longer period to produce a more potent aroma and flavour. Certain dishes still do require the patience and time to achieve peak delectable results. I am sure, for this case, the Babas & Bibiks will agree with me.

Overall, I feel strongly that food needs to be cooked with passion and sincerity, I am sure the taster can feel it somehow or other; I will for sure!

PS: I shall not mention the names of mediocre restaurants; so no recommendation on them!

If it’s your birthday today.......

How would you celebrate? Well, head down to any Fish & Co restaurant and order a fishy meal, followed by making a birthday song dedication. The wait staff will double up as a choir, gather around your dining table and be more than willing to sing you a birthday song using their loud, angelic voices. On top of that, upon flashing your identity card, you get a 10% discount off your entire bill + a complimentary dessert and fishy surprise.

For once, I see another benefit of carrying my identity card; it serves as a discount card too. How I wish that identity card of mine carries the same function as a cash card and I can shop for free on my birthday!

Or you may want to proceed to any Swensen’s outlet and flash your identity card to receive a complimentary “Firehouse Happy Birthday” ice-cream sundae set aflame. It has been an unspoken tradition of Swensen’s for years to encourage diners on their birthdays.

Remember it’s your birthday and lots of people out there want to be part of your celebration too. I applaud these restaurateurs for going the extra mile in their marketing promotions to make us, the customers, feel special. Perhaps, this is also what they want to achieve, brand loyalty!

If you know of any unique or extraordinary birthday promotions (for non-members), please do share with me/us!

*Abovementioned birthday promotions do not require membership!

Grape Juice in a Wine Bottle - 187ml

Vines Juice, an Australian Co has decided to embark its retail business in Fairprice Finest Stores, Singapore for a sprightly start.

Renowned Australian red & white vines are cultivated to produce high-nutrition-valued juices that are stringently processed under cold water high pressure to retain 85% of vitamins; which resulted in its natural sweetness and color. (For your info: the richer the color, the higher the content of flavonoids and antioxidants are stored.)

The White Grape Juice opens with a grapey aroma and hints of Gordo grapes aka Muscat grapes. Likewise for the Red Grape Juice, but with hints of Cabernet Sauvignon grapes that will remind you of the majestic vines ripening in clusters. Both juices carry a fragrant, lusciously sweet finish; delighting the palate and pair up well with exotic, spicy cuisine in my humble opinion.

You can also try converting it into a refreshing summer sparkling grape juice drink by mixing appropriate volume of iced soda water or adding vodka to concoct it into an impromptu cocktail to toast with your fellow epicureans.

Now you know how to live it up better and drink at your heart’s content, CHEERS!

I Feel Like Having Fried Chicken Today!

Yes, bone-licking-good fried chicken that urged me to swiftly grab my pocketbook and head down to City Plaza after work. Tucked away at a corner on the second floor, within meters, you can smell the enticing aroma emitting from Arnold’s flagship store.

The evening had barely reached 6 o’clock and hordes of hungry, half-filled diners were already seated down feasting on their prized chicken. I sat down promptly and obediently once my queue number was called. Not long, my 2-pc meal was served before my roving eyes.

Blistering hot, heavenly-seasoned and battered, crispy skin; tender-rich, scrumptious chicken meat which I could not resist moving all my ten fingers over them. For a split second, I suspected they were secretly rearing the fowl behind the kitchen and the crew was doubling up as farmers! Where on earth did they get their unbelievably fresh produce?

Shortly, I gave up some attention to the fries which whetted my appetite further with their lightly-salted buttery crunch and also, their perfect size and texture. They were neither too thin nor too thick unlike some fries 'in the market'. The supporting contorno, coleslaw was finely chopped and freshly concocted in their special in-house mayonnaise.

Bravo, superb dinner for me! You can topped off your meal with a classic banana split or a local ice-kachang delight. But I did not, instead I chose a household beverage, Milo topped with whipped cream. That evening, I reached home feeling bliss and re-charged for the next day as my desire was simply fulfilled…

      ( For more info, check out www.arnoldsfriedchicken.com/ )

Chef Daniele Devillanova’s Creation ……. Procacci, Singapore

“Wagyu Beef Carpaccio served with black Truffles & Rocket Salad” Paper-thin sliced raw Wagyu Beef teamed with fresh rocket leaves and premium black truffle shavings; drizzled with a dash of olive oil. An authentic antipasto that kick started my Italian gastronomy and I believed it wouldn’t have succeeded without the involvement of luxury ingredients.

A perfect serve of “Maltagliati with homemade Kurobuta Pork Sausages & Porcini Mushrooms in light cream.” A tasty and filling medley of pasta, pork and mushrooms buried in light creamy sauce; pasta is cooked in ‘Al dente’ style which explained its resilience.

A light, velvety-smooth “Panna Cotta Vanilla flavored with Berry Coulis” which cleared my throat and topped off my Italian Fare for that evening!

What’s more, I enjoyed the freemasonry of my lovely companion and some in-between schmooze with the Restaurant Manager and Chef Daniele.

Chef Daniele was sharing with me that he strongly believes food is not only served well (in terms of culinary & presentation), they must also feed us the right nutrition. I agreed wholeheartedly with him, because at the end of the day, we are what we eat, after all!

(For more info, visit http://www.procacci1885.it/)

Orange Lobster Porridge............Singapore

"Signature Lobster Porridge" - This is the kind of piping hot porridge which I will look forward to taste when I feel under the weather. The special broth carries a hint of Chinese Shaoxing Wine which can awaken your senses at one slurp. The succulent lobster meat and precious orange roe add a punch to the texture of the porridge. As you slurp, you will feel vigor returning to your body, no kidding!

"Pan Fried Kurobuta Pork" - I called this ‘Kobe Pork’; derived from Berkshire pigs; the best breed in the whole universe. This Prime Pork dish is meticulously marinated and pan-fried; tender-rich and extremely delectable. The best part; it leaves no stench on your palate!

"Crispy Lotus with Salted Egg" - Potato-chip-sliced lotus roots; deep fried with aromatic curry leaves and enrobed with pulverised salted egg yolk; that comes in crisp, crunchy texture which makes you feel as if you are feasting on additive vegetable-made crackers.

"Mixed Veg Juice" - This luscious recipe is kept a trade secret. A healthy and tasty mixed vegetable + pineapple juice which can help you to purge as you enjoy its freshness and nutrition.

Do indulge yourself if you are on the lookout for a sumptuous Chinese porridge meal, notwithstanding it may hurt your pocketbook! (For more info, visit http://www.longxiazhou.blogspot.com)

Catch Me If You Want............Lambert's Cafe, USA

Oh yes, raise up your hand to catch one of those hot, fluffy bread rolls from Lambert’s wait staff; very unlikely it will miss the targeted patron! Swift and near-perfection lobbing as if you are watching a live baseball match! Albeit a weird concept but proven likeable by both adults and children. (I guess this is what they called ‘Cheap Thrill!’)

A Second catch at Lambert’s Cafe is the free-of-charge entrées ‘passing around’ in metal pots like nobody’s business! Customers are always in favor of freebies, especially good ones; for sure I am one of them. On top of generous a la carte servings, savory and ample entrees (macaroni & tomato, fried okra, black eyed peas, fried potatoes and sorghum) are been offered complimentary. The Only Home of Throwed Rolls will make sure you have a fulfilling dining trip…as you score that bread roll! (For more info, visit http://www.throwedrolls.com/)

Similarly in Singapore, the ‘throwing concept’ is thriving at Long Bar, Raffles Hotel. Just that this time round, patrons do the throwing instead. Free flows of crispy groundnuts are offered hospitably to all patrons. Throw as and where you like, of course, on the floor only! At the end of the day, you will hear the crisp crackling sounds as you depart from the man-made groundnut-shell carpet. (Rustic décor inspired by the 1920s Malay Plantations; sarong-clad wait staff; unique ceiling-fan system and not to forget, the renowned, legendary invention of Singapore Sling Cocktail…Long Bar, 1 Beach Road, Raffles Hotel, Singapore 189673, Tel: +65 63371886)

A Luau-Inspired Entrée...

A Head Chef leading an International Buffet kitchen in town has generously shared this recipe with me which I find it very appropriate and relish for a BBQ event:

First, prepare a concoction of honey, lemon juice, cumin powder & a dash of salad oil. Mix it well according to your palate and spread over both sides of the desired fruit. Next, charbroil it at your own discretion and serve as an entrée. You can also instantly transform it into a dessert by simply topping with a scoop of vanilla ice-cream.

This recipe is a very good condiment for tropical fruits like banana and pineapple with a sweet-sour smack. The highlight of this recipe is the cumin powder which lends the fruit an exotic-tangy, spicy-warm aftertaste and promises to whet your appetite!

Finally, have a good time indulging in this luau-inspired recipe!

PS: Cumin aids digestion!

Dine, Wine & Marry At The Old Pump Of Berlin!

Drink, Dine & Dance or even say ‘I Do’, your Wedding Vow at the Old Pump of Berlin. Sounds cool and fantastisch, isn’t it? I believe the past industrial age wouldn’t have dreamt of such a dining concept coming to life.  The Old Pump aka Alte Pump used to be one of the trio pumps operating at the Pump Station VII of Lützowstraße and servicing the waste water system of the Berliners for decades. Now, an extraordinary and exciting dining concept has retrofitted next to the pump. Boasting of a gallery, garden and restaurant, the conserved monument can accommodate an approximate horde of 500 guests. A live band is also available at your disposal as and when you wish to trip the light fantastic. Now, the Old Pump not only serves as an astounding monumental display for us to reminisce but engages the young generation closer to history during the course of their gastronomy! (For more info, visit www.altepumpe.de)

What is the diff btwn a vegetarian and vegan?

Recently, the words: vegetarian and vegan have been resurfacing on my mind repeatedly, perhaps because of a new vegan fast food outlet popping out, VeganBurg. So I asked myself, what is the difference after all? I decided to approach my longtime, know-all friend, Mr Wikipedia and he told me:

A vegetarian will consume vegetables, fruits, nuts and plant-based products (for e.g. soy milk, almond cream, mock meat, etc) only; may include dairy products such as cow’s milk, eggs or honey and animal by-products like rennet and gelatin…But totally eliminate all animal meat, poultry and seafood from their diets!

A vegan, on the other hand, survives on vegetables, fruits, nuts and plant-based products only. They disapprove of commodity/commercial exploitation of all animals, fowl and sea creatures, to the extent of banning themselves from consuming dairy products, animal-derived products (gelatin, rennet) and using animal-related products such as wool, silk, fur and leather goods.

You might wonder whether both such diets will suffice a human body? Well, the answer is Yes, according to the health experts:

“The American Dietetic Association and Dietitians of Canada regard such a diet as appropriate for all stages of the life-cycle: It is the position of the American Dietetic Association that appropriately planned vegetarian diets, including total vegetarian or vegan diets, are healthful, nutritionally adequate, and may provide health benefits in the prevention and treatment of certain diseases. Well-planned vegetarian diets are appropriate for individuals during all stages of the life cycle, including pregnancy, lactation, infancy, childhood, and adolescence, and for athletes.” (http://en.wikipedia.org/wiki/Veganism)

In my closing summary: the results of such sacrificial diets not only produce a lighter body distant from common diseases such as hypertension, constipation, diabetes, etc…, protect all fauna by going full-force green but furthermore, it will cultivate a determined and strong-willed mind to battle off those temptations out there in the food world! Hence, I salute to all the vegetarians and vegans, you definitely have my utmost admiration!

*Other source of info: http://en.wikipedia.org/wiki/Vegetarianism

My T.G.I.F² Meal..........Singapore

What I ate & drank on T.G.I.F (01.07.11) – Thank God It’s Friday and Thank God I had my Fish at Fish & Co.

The pièce de résistance - lightly seasoned, grilled ‘sashimi grade’ salmon, paired up with fragrant tangy-lemon butter sauce. What I like most about their salmon is the abundant portion given. Paella rice served in a soft, chewy texture and accompanied by little toothsome raisins. Freshly-made crunchy coleslaw; sliced generously & contained in a lush lettuce leaf.

Sea Monkey Breeze – ‘a cheeky & fun combo of pine granadilla - Fish & Co'   Just as the name suggests, this refreshing ice-blended drink is definitely thirst-quenching as it is served in a pint-sized beer mug and promises a tangy aftertaste.

Also, I want to take this opportunity to commend Mr Ricky Chew, Managing Director of Fish & Co Restaurants for rewarding their part-time staff with AWS (13th Month Bonus) if they clock up a stipulated amount of hours. When I learned of this, I felt very touched, though I am in no way related to them. I know of people who genuinely cannot commit full-time but they still need to work to help supplement the household income. So far, as to what I am aware (correct me if I am wrong), no other restaurant has offered their part-time staff AWS. I am happy for Fish & Co staff and my conclusion is, a Good Boss will always produce Happy Staff, who in turn will attract Happy Customers. I have always enjoyed my dining visits there; the wait staff are always so vibrant and enthusiastic in serving me and my fellow diners!

Toilet has 'iPad' .................Singapore

                          

This slightly bigger than iPad1 'Toilet Rating System' was spotted on my way to answer a call of nature at Changi Airport Terminal 2’s restroom. I was intrigued by the hi-tech installation and at the same time, applauded at how highly the management values its toilet service. Visiting the loo has become not only an ease of discomfort but rather a luxurious lifestyle!

How I wish restaurants and cafes can adopt such a similar rating system. So simple, so chic & so cool, isn’t it? Just a gentle touch from you will reveal how happy you are with them!

Earlier this year, I went to a family-style restaurant for a dinner appointment. While waiting for my friend to turn up, I was been approached by a waiter to evaluate their overall service using a palmtop provided to do a survey. However, I declined their request by quoting that my mind was ‘switched off‘ after an exhausted day of hard work. I am sure with this innovative rating system; it is very hard for me not to feedback especially when there is a desperate need to…We all know how valuable feedback is, in the world of businesses; a yardstick to determine your performance and also a guide of where you stand in the hearts of your customers.

PS: Pls pardon my deficient photoshots!