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!

Buy your ticket first to dine at NEXT....Chicago

Next, a newly opened ‘spin-off’ from Alinea, Chicago is set to woo you over with their wow aftertaste. Branded with a novel ticketing system which you have to purchase your ticket online first prior to actual dining.

What makes Next stand out from the rest of the world is its very own seasonal menu which will change every 3 months to continuously bring patrons to the next level of anticipation. The first menu creation (April-June 2011), Paris 1906 – Escoffer at the Ritz, was inspired by Auguste Escoffer’s cuisine classique; beautifully and meticulously executed by Head Chef cum Owner, Grant Achatz and Executive Chef, Dave Beran. Each course comes with a wine pairing by the in-house sommelier, for e.g. White Burgundy to marry with Filet de Sole Daumont or a Sparkling Ginger-Elderflower-Pineapple concoction for non-alcoholics.

What also accompanies this dining package is their excellent customer service; wait staff are well-versed in the menu and proactive in making the diners feel at home. A patron, Ms Caroline M from Chicago was handed a ‘Tide Stain Remover Pen’ discreetly on a plate to remove the duck sauce stain on her dress while another patron, Ms Liz, also from Chicago was given a packet of Kleenex Tissue paper when she unexpectedly sneezed during the course of her dining. When I read these reviews (www.yelp.com/biz/next-restaurant-chicago-2), I was so blown away and convicted by the full goodness of purchasing this Next ticket. The feeling is akin to scoring Charlie’s golden ticket to Willy Wonka’s Chocolate Factory! This golden ticket indeed comes with good strings attached which have attracted much heartbeat across the globe.

If you have not had your fill of epicurism, you can always proceed to its adjacent lounge, Aviary. Simply let the maitre d' know and he will get you a table next door without any reservation. Aviary is also co-owned by Chef Grant Achatz & Business partner, Nick Kokonas. A bar distinguished for its 21 specialty-handcrafted cocktails which vows to woo you further more.

So what’s next? Find out more from www.nextrestaurant.com or watch their Paris 1906 Practice Dinner & Aviary’s Opening!

Molecular Gastronomy

What molecule….what gas? I beg your pardon? That was my first thought when I came across this term. It sounded so scientific and profound to me...

Molecular Gastronomy is a scientific study of choosing, cooking and consuming food. You can consider it a brainchild derived from the teamwork of scientists and chefs. One party studies the science of produce and culinary processes while the other party prepares the final product on a dish by incorporating the findings of the scientists into their culinary.

Take for example, our beloved Eggs; do you realize that different cooking temperatures will affect its outcome? We can have poached eggs, hard-boiled eggs, coddled eggs, scrambled eggs and etc…all depends on which cooking temperature you are using.

According to Wikipedia’s records: “The term "Molecular and Physical Gastronomy" was coined in 1992 by Hungarian physicist, Nicholas Kurti and French physical chemist, Hervé This. It became the title for a set of workshops held in Erice, Italy that brought together scientists and professional cooks for discussions on the science behind traditional cooking preparations. Later, American Food Science Writer, Harold Mc Gee joined the duo in their activities.”

To me, molecular gastronomy is akin to a chef-d'oeuvre; a harvest reaped after much experiments, research and investigations. Very often, molecular gastronomy is associated with fine dining restaurants which are most probably Michelin Star-awarded. That explains why you will see the dish is being presented like “an edible painting on a ceramic canvas” when you dine at such restaurants. The art of haute cuisine is a must for all to taste at least once in their lifetime!

Below are 2 video clips from Alinea Restaurant, Chicago, USA; rated 3 Stars (Michelin Guide) & voted as 6th Best Restaurant in the world by Restaurant Magazine 2011. Enjoy as they show you what Molecular Gastronomy is all about!

             PS: You can play both video clips at the same time!