Sunday, 9 December 2012

Saint Pierre @ Magazine Road (Closed)




Herb Butter


Purple Chips with Truffle Dip



FOIE GRAS CLASSIQUE $48
classic pan-fried foie gras with caramelised green apple and old port sauce




FAISAN CANNELLONI $48 
cannelloni of pheasant confit with dates, pea puree, raisins, parmesan cheese emulsion, parmesan cheese crumbs and wild mushrooms





CABILLAUD $55
oven-baked miso cod with burdock root, frozen green mango snow, kinome, kombu sauce, jimicha crudite and sauteed wild mushrooms




POTIRON $21
roasted pumpkin and pain d’epice with mini toffee apple, pumpkin seed oil, puffed pumpkin seeds and lavender ice-cream




Saint Pierre Pte Ltd
3 Magazine Road #01-01
Singapore 059570
t : +65 6438 0887
f : +65 6438 4887
www.saintpierre.com.sg

Friday, 7 December 2012

Tai Dong Teochew Braised Duck






Succulent Layer of Fat under the Skin



Tai Dong Teochew Braised Duck Rice
Sims Vista 49 Market & Food Centre
9476 2449

Opening Hours: 
Daily 10am to 3pm

Saturday, 15 September 2012

Ramen Wars - Top 10 must-try Ramen and Beyond

Last Updated Apr 2017


1. Miharu
Millenia Walk

http://hungry-spot.blogspot.sg/2014/05/miharu-sapporo-ramen.html

Soup: Well Balanced, Clean, Fragrant.
Noodles: Handmade, Springy
Ramen Egg: Mildly Flavoured and Cooked
Ingredients: Char Siew is Tender and Tasty
Got to for... the Soup



2. Suzuki Ramen
Circular Road/Stanley Street

http://hungry-spot.blogspot.sg/2014/07/suzuki-ramen-bar-natural-ramen.html

Soup: One of the best soups! Clean (without the powdery texture) and full of sweet bone flavour.
Noodles: Handmade, Springy and Firm
Ramen Egg: Mildly Flavoured and Perfectly Cooked
Ingredients: Char Siew is Tender and Thick.
Got to for... the Soup



3. Keisuke Tori King
100 AM Level 3

Soup: Salty from the Chicken Broth.
Noodles: Springy
Ramen Egg: Mildly Flavoured and Cooked
Ingredients: Chicken is cooked perfectly. Boiled, Baked, and Flamed.
Got to for... the Chicken



4. Marutama Ramen
The Central, Clarke Quay

Soup: Fragrant and Flavourful. Goes well with Spring Onions.
Noodles: Springy and Thin.
Ramen Egg: Best Flavour and cooked Perfectly.
Ingredients: Char Siew is Thin and Fresh.
Got to for... the Ramen Egg



5. Uma Uma Ramen
Forum Orchard

http://hungry-spot.blogspot.sg/2017/07/uma-uma-ramen-forum-orchard.html

Soup: Rich, Fragrant and a tinge of heat
Noodles: Firm and Springy
Ramen Egg: Well Flavoured
Ingredients: Char Siew is Aromatic Charred and Tasty
Got to for... the Soup and Charsiu



6. Tonkotsu King
Orchid Hotel

http://hungry-spot.blogspot.sg/2014/01/keisuke-tonkotsu-king.html

Soup: Well Balanced, Fragrant and Porky.
Noodles: Handmade
Ramen Egg: Mildly Flavoured and Cooked
Ingredients: Char Siew is Tender and Lean
Got to for... the Soup



7. Sanpoutei Ramen
Holland Village

Soup: Light. Not as heavily Porky as the rest.
Noodles: Handmade. Firm.
Ramen Egg: Mildly Flavoured and Cooked
Ingredients: Char Siew is Thin and Cured.
Got to for... the Noodles



8. Ramen Keisuke Lobster King
The Cannery, Clarke Quay

http://hungry-spot.blogspot.sg/2016/06/lobster-ramen-by-keisuke-clarke-quay.html

Soup: Salty and Rich Prawn Flavours
Noodles: Handmade. Firm.
Ramen Egg: Mildly Flavoured and Cooked
Ingredients: Char Siew is Thin, Crabmeat Balls seem to cheapen the bowl.
Got to for... the Soup (prepare water)



9. Tsuta Ramen
Pacific Plaza

http://hungry-spot.blogspot.sg/2016/12/the-worlds-first-and-only-michelin.html

Soup: Salt-based, Heavy Truffle Oil flavour.
Noodles: Handmade. Firm.
Ramen Egg: Mildly Flavoured and Cooked
Ingredients: Char Siew is Tender and Juicy.
Got to for... the Char Siew



10. Santouka 
The Central @ Clarke Quay

http://hungry-spot.blogspot.sg/2016/05/santouka-ramen-central.html

Soup: Not as Porky.
Noodles: Slightly Thicker than normal.
Ramen Egg: Flavoured and not overcooked.
Ingredients: Char Siew is chunky kurobuta.
Got to for... the Soup and Char Siew


Nantsuttei 
Orchard Central Level 7

Soup: Not as Salty, Balanced with Garlic Oil.
Noodles: Average.
Ramen Egg: Flavoured and not overcooked.
Ingredients: Char Siew is too Porky. Not flavoured and tastes like Bak Kut Teh.
Got to for... the Soup.



Tampopo
Ngee Ann City

http://hungry-spot.blogspot.sg/2015/05/tampopo-orchard.html

Soup: Medium, slightly oily.
Noodles: Average.
Ramen Egg: NA
Ingredients: Good Pork Katsu - Crispy and Juicy inside.
Got to for... the Pork Katsu.


Chabuton Ramen
313 Orchard

http://hungry-spot.blogspot.sg/2015/05/chabuton-ramen-orchard.html

Soup: Strangely Mirky. Different with Sesame Seeds.
Noodles: Handmade, Springy
Ramen Egg: Flavoured but a bit too cooked
Ingredients: Char Siew is Soft and a tad Fatty.



Ikkousha Hakkata
Chijmes

Soup: Porky. Powdery Texture.
Noodles: Average. Slightly Cooked.
Ramen Egg: Mildly flavoured and slightly over-cooked
Ingredients: Char Siew is Lean and tastes Cheap - porky flavour.




=======


Tonkotsu King's Summer Ramen
Rochor Road, Bugis Village



Ippudo Express
Asia Square


Mentai Ramen
Robinson Road



Yoshimaru Ramen
Holland Village



Ramen Champion
Illuma Bugis


Special Pork Ramen - Bario


Special Tonkutsu Ramen - Aoyama

Bishamon Ramen

Great World


Menya Muashi
The Star/Bugis Junction


Sunday, 12 August 2012

Swee Guan Hokkien Mee

I've been on this hunt for the best Hokkien Mee for quite some time....
I've savoured my fair share of "wet" ones and "dry" ones. But this one simply belongs to another league. 

Not just for the fact that they have retained the traditional way of firing up a wok - via Charcoal.
This means that it takes longer to cook. This slow cook method no only retains most of the moisture from the stock and reduces it to create a rich fragrant base that is absorbed by its noodles. 


But this would take forever to produce a plate of noodles! Didn't make commercial sense at first.
Then I observed... The chef had painstakingly pre-fried multiple batches of noodles, and set them aside to "breathe". Rotating between four batches cooked in a shotgun style: out of four batches cooked, he sits 3. And serves the "First-In, Last Out" batch to customers. Genius!!!


What also contributed strongly to the flavour is the chunks of pork lard, though soaking in the noodles for so long still had that crunch!  

Simply the best that I have tasted by far!


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Swee Guan Hokkien Mee
Lor 29 Geylang
Opening Hours: 5pm - 11pm daily

Sunday, 15 July 2012

River South (Hoe Nam) Prawn Noodles

By far one of the best prawn noodles I have savoured!


What makes this so special is the soup – full of flavor with strong essence of prawn stock, and a tinge of its red roe. One slurp of this soup, and you just can stop; almost neglecting your noodles.

But alas, the way the noodles is done proves almost as savoury. Unlike most with a dash of fried shallots and chilli paste, the sauce is carefully mixed with the broth as well. What is achieved is a flavor and texture that almost resembles hokkien mee!

Walking past the kitchen, when I was there at 2am in the morning, I discovered the secret to its tasty soup: they brown the prawn shells in a huge wok to bring out the full flavor of the prawns as well as to give it more character!




River South (Hoe Nam) Prawn Noodles
31 Tai Thong Crescent (Facing Jackson Centre)
62819293
6.30am to 4.30pm daily; 5.30pm-4am
Closed once a month on Mondays

Thursday, 5 July 2012

Aji Ichiban II

Lobster Salad



Grilled Beef Tongues!

Chicken Wings

Grilled Wagyu

Barbecued Puffer Fish

Friday, 29 June 2012

Caviar from France or China?



We did a taste test with both types after reading from the news about the Chinese Businessman who managed to rear Sturgeons successfully in China after 7 years. Honestly, I was not "Connoisseur" enough to tell the difference. Both had the same Rich Characteristics. "Washed" it down with a bottle of 2004 Vintage Taittinger.