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