Archive for category Foodies

Kyoto Golden Pavilion Gold Flakes Matcha

Some 5 yrs back during my first Kyoto Trip, i happened to chance upon this awesome gold flakes matcha from one of the stall at the Golden Pavilion Temple.


So during my recent trip I lugged back 5 pcks of these for my friends n I (if only I have more luggage space).

These matcha are in powder form and cost 1080 yen (abt Sgd $13.50) per pk.


Its easy to brew using either hot, warm or cold water.  The tea is kind of sweeter than normal but it is perfect for  me.

I tried brewing using hot water n it taste awesome.


I also made matcha latte with some Meiji milk. It kind of dilute the sweetness quite abit



whichever why …I am so glad I can enjoy my lovely mini Japan Hours in my little Singapore home.


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Bake kit kat. .. simple fun baking

Has been seeing some fb post on bake kit kat n was damn curious abt it. So in my recent trip to Osaka I decided to lug back 4 pks to play. Its kind of a fun quick bake n if you are those who dun like to mess up it kitchen yet still wan to bake something or do a simple activity to bond with ur kids. .. This is it….

1 pk Bake Kit Kat (store in fridge)
An oven or toaster oven
Baking tray
Baking paper

First, remove the packaging n put the kit kat on the baking tray (with baking paper)



well, instructions on the packaging are in Japanese since I dun understand much. …I shall do it my way (after 2 tries)



Put in the oven and set to bake for 7 mins at 250 degrees or till it starts to brown on the surface



There you go. … my baked kit kat. Its like white chocolate cookie n smells awesome but taste a tad too sweet


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Savour 2012 Masterclass Recipes by Emmanuel Stroobant ‏2

Pan fried foie gras with pear comport and port wine sauce

Serves 4

Foie gras                                                           500g or 1 lobe

Tempura flour                                                    100g

Carrot                                                               1no

Celery                                                               1 stick

Shallot                                                               1no

Thyme                                                              1 sprig

Duck jus (from gourmet shops) or veal jus           200ml

Cognac                                                              20ml

Port                                                                  100ml

Red wine                                                           100ml

Pear                                                                  2no

Lemon                                                              1no

Sugar                                                                1 pinch

Sea salt                                                             1 pinch

Fresh ground white pepper                                 1 pinch

Butter                                                               50g

Olive oil                                                             20ml

1.     For the sauce, cut carrot, celery and shallot into 2 cm cubes.

2.     Heat a medium size pot with a knob of butter, you will know when the pot is hot enough when the butter stops sizzling. Once the butter stops sizzling, add the vegetables and thyme and cook till soft. Add a sprinkle of sugar and cook for a further 2 minutes.

3.     Add the cognac to the pot and bring to boil, carefully with a lighter, flame the alcohol and reduce till there is little liquid in the pot. Repeat with the port and then the red wine.

4.     Once the red wine has been flamed and reduced, add the duck jus to the pot and on low heat simmer for 30 minutes.

5.     Strain the sauce and reduce till the sauce thickens.

6.     For the pear compote, peel pear and cut into 2 cm cubes.

7.     In a pot add pear, knob of butter, squeeze of lemon juice and a pinch of sugar  and cook on a low heat till pear is soft.

8.     Transfer the pear to a blender and blend till smooth.

9.     For the foie gras, cut the lobe on an angle with a thickness of 2 cm.

10.  Lightly dust with tempura flour.

11.  Using a fry pan heat half oil and half butter. Once the butter stops sizzling place foie gras in a pan and turn the heat to medium. Once you can see a nice brown edge on the foie gras flip over to cook the other side. Use a metal skewer to test if the foie gras is cooked, by inserting it into the middle of the liver, leave for 5 seconds and remove. Place it on the tip of your bottom lip or on your wrist, if the skewer is warm it means the foie gras is cooked. Remove onto absorbent paper.

12.  To plate, place pear compote on the plate and smear with a back of a spoon. Place pan fried foie gras on top of the pear compote and garnish with sea salt and freshly ground white pepper. Drizzle sauce around the plate.

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Savour 2012 Masterclass Recipes by Emmanuel Stroobant ‏ 1

Foie gras torchon with sauternes jelly and grape tartare

Serves 6

Foie gras                                               500g or 1 lobe

Port                                                      5ml

Cognac                                                  5ml

Salt                                                       6g

Pepper                                                  2g

Grapes                                                  150g

Sauternes                                              500ml

Agar agar                                              6g

Sea salt

1.     Pull apart the lobes and devein the foie gras. This can be done by butterflying the lobes till you see the veins and then working from the bottom of the liver gently remove the veins. Try to keep the foie gras in as big pieces as possible, as this is the sign of workmanship.

2.     Once all the veins are removed, marinate the foie gras with the port, cognac, salt and pepper. Wrap tightly in baking paper (making a bon-bon shape) and tie the middle and ends of the package to keep the shape. Leave to marinade in the chiller overnight.

3.     Remove paper from the marinated foie gras and wrap the foie gras in a cheese cloth (or a tea towel). Secure the foie gras in the cheese cloth by tieing the ends and the middle section with string. On one end leave extra string to make a knot so you can hang in the chiller once cooked.

4.     In boiling water or chicken stock, poach the foie gras torchon for 45 seconds, remove and hang in the refrigerator overnight by hanging it with a hook (so that it is freestanding).

5.     For the sauternes jelly, prepare a tray with cling film.

6.     Combine sauternes and agar agar in a pot and bring to a boil.

7.     Once the liquid boils, pour a thin layer on the tray and let it set in the chiller.

8.     Peel grape and dice finely in 2 mm cubes.

9.     To plate, remove the cheese cloth from the foie gras torchon and slice a portion around 80g, sprinkle a pinch of sea salt on top of the foie gras. Cut jelly into a long strip and place around the plate. Place the grape tartare next to the foie gras. Serve with warm brioche toast.

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Foodies: New Harbour Cafe and Bar

Chloe craved for the Hainanese Mah Mee and suggested the one and only place to eat. Yes, it has to be New Harbour Cafe and Bar.

It is my fifth time going to this cafe and I dare to say that they had never disappoint me.

New Harbour Cafe and Bar  is one of the rare decent pub along Tanjong Pagar Road that allow you to chill out and enjoy great food.

Four of us arrived at 8ish and was lucky to grab an empty table on a Friday night.

We ordered 2 sets of Hainanese Mah Mee and 2 sets of friday special – New Harbour Fish and Chips as well as the cripy, crunchy Hainanese Roast Pork.

Hainanese Mah Mee

If you are into fried Hokkien prawn noodles, you might wanna consider giving this a TRY. Its so delicious and tasty. The ‘wok heat’ is there and the noodles is fried just nice without being too dry or wet. The only problem for me for me would be the pork liver which I don’t eat.

Nevertheless, the prawn and squid is fresh and the chilis is fantastics and goes so well with the noodles.

New Harbour Fish and Chips

This is our first time ordering this dish and I sure want more. The fish is deep fried with crispy crumb that taste so delicious and one of its kind. Every bite is so satisfying and the meat is tender but firm.

 The chips is thick and fried till golden brown. Most chips from other establishment taste dry and ‘dead’ but this one is different. The outer layer is crispy and the inner layer is soft and ‘alive’.

Hainanese Roast Pork (side dish)

This is also one of our all time favourite.

It is the same as the Crackling Roast Pork (main course) on the menu. The skin is roasted till cripy and with every bite, you can hear the crackling sound. Its awfully delicious.

It also come with a chili dip (same as the chili served in the Hainanese Mah Mee) and dark sauce.

I love this place and its never a letdown. The only complain is, New Harbour being a chillout place, don’t serve normal water for free and the mineral water at $1.20 is tiny and barely enough for meals. Non-alcohol drinks are not cheap either.

Photos: Taken by Chloe using iPhone 4


New Harbour Cafe and Bar
Address: 114 Tanjong Pagar Road Singapore
Tel: +65 6226 2657
Opening Hours
Mon–Thu: 10.30am – 11pm
Fri: 10.30am – Midnight
Sat: 3pm – 11pm
(Closed on Sun)

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Good lunch delights our day…even if the day had started badly

What should you do when your day had started badly?

Go for a good lunch and top it with fabulous dessert!

What would be better if the lunch comes with a promotion that slash 50% off your 2nd pasta.

We reached Ricciotti at Rivewalk at about 12.20pm. The place was slightly packed with people but there were still seats and the place spacious too unlike the other outlet at China Square which is smaller and cramp….some call it cosy.

I was tempted to do al fresco but the weather was abit unbearably hot so we opt for in-dining instead.

The place is clean and neat.

As we walked pass the dessert counter, we can’t help but be mesmerised by the beautifully craved desserts.

We ordered 2 types of pasta and 3 desserts.


SPAGHETTI MARINARA – Generous serving with spaghetti cooked just right but it will be better if it is more al dente. The seafood was fresh and succulent. The tomato based sauce tasted with a hinge of seafood freshness. Simply Perfect

LINGUINE AL GRANCHIO – The portion is good enough for the ladies but slightly smaller than the spaghetti. The crabmeat is mix with the sauce and the taste is heaven. Fresh and tasty.


TIRAMISU – Although the tiramisu looks good but it was slighly disappointing. The mascarpone cheese covers the coffee taste and I was hoping for some alcohol taste.

SOFFIATO – This cake do taste nice but lack the fanfare of the lava flowing chocolate when we cut the cake. Probably because the cake was not warm enough or it had been stored in the dessert counter for too long. But still, the cake taste good with the ice cream

MORBIDA – One of the best chocolaty dessert I ever had. The surprise came when the chocolate ooozed out when we cut through the mousse. A winner on its own.

All in all the pasta is fabulous and the dessert simply tops it up. But the price is a bit pricey for regular lunch so we probably can’t do this too often.


What they say about themselves?
Ricciotti is a real Italian delicatessen, gourmet pastry shop & café, offering an extraordinary selection of traditional Italian fare. The deli projects a hospitable, casual and an energetic environment.

Ricciotti Pizza Pasta & Deli
20 Upper Circular Road
B1-49/50 The Riverwalk
Singapore 058416
Tel: (65) 6533 9060
Fax: (65) 6535 5915

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卤面 Lor Mee – (Whampoa) Teochew Mushroom Minced Mee Stall [庆幸潮州香菇肉挫面摊]

Gosh, I simply love the Lor Mee (卤面) from this stall in Lucky Plaza (not in the foodcourt). Yes, don’t be misled by the stall name. It is in fact in Orchard Road and not in Whampoa.

This stall is located in the basement coffeshop (opposite the Singapore Pools 4D shop) in Lucky Plaza Shopping Centre.

The coffeeshop is very crowded during lunch time as this is one of the few places to find economical lunch in the high-end Orchard area (the Singapore’s equivalent to Paris’ Champ Elysee or Tokyo’s Ginza/Harajuku).

The stall assistant is very professional and is able to handle complex food order.

We ordered 4 bowls of Lor Mee (3 bowls of mixed yellow noodle/vermicelli with 1 bowl without spring onion and 1 bowl of yellow noodle Lor Mee). Each bowl cost $3 and we requested and paid for $1 additional ingredients specifically the Teochew Dumpling.

The cook seems very focus in his cooking. Passionately, working non-stop, ensuring the noodles and vermicelli is well-done and despatching the right amount of ingredients into each bowl.

When the noodles is done, the cook scooped the thick brownish gravy from a huge pot and the assistant than pour in some vinegar and lots of condiments. 

The result: Silky smooth gravy that coats every strands of the noodles and vermicelli. The gravy is thick and filled with traditional 卤肉 (braised meat) taste that I have not tasted for ages.

The noodles and vermicelli is cooked just right.

They are generous with the ingredients (probably because we paid $1 extra). It include sliced fishcake, sliced ngor hiang, lots of braised meat bits and the fabulous meat dumpling that is tightly packed with meat and crunchy water chestnuts.

The sambal chilies is a must and add a zest that is so shoiok when eating with the Lor Mee (卤面) and if you are so into spicy food, than the chili padi adds a  new level of enjoyment. I also like it with the raw chopped garlic which goes so well with the gravy.

Stall opens till 7 pm or while stock last.

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