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Thursday 22 September 2011
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Wednesday 21 September 2011
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Sunday 18 September 2011
Ultimate Ramen Championship 2011, Iluma @ Bugis
From July 2011, each of them will have a stall in Iluma @ Bugis where they will sell their signature Ramens for one year. Judging criteria include sales takings and vote counts via SMS, Facebook and onsite voting. The crowed champion will be invited to set-up a restaurant here in Singapore by Q3, 2012.
Celebrating its 50th anniversary, Taishoken is one of the most famous ramen shops in Tokyo. Founder Kazuo Yamagishi is the originator of Tsukemen, or dry ramen with dipping broth. HFB sampled the Mori Soba with the broth consisting of pork, chicken, anchovies, and special ingredient – sweet vinegar! The broth was boiled for more than 6 hrs and reduced, resulting to a thick and sweet dip. HFB found it slightly interesting but did found their Chashu a tad salty.
A champion ramen chain in Toyama city, one of Iroha’s signature ramen is that of the Toyama Black Ramen. Pitched black almost like tar light and mellow in flavour, the secret lies in the black soybean that imparts a slightly nutty finish. Boiled for 8 to 10 hours, the broth sautéed with sesame seed oil brings out the light aromatics of sesame seed.
This is one of HFB’s favourite ramen in terms of the soup broth.
Gantetsu is the winner of ramen champion in Sapporo, city of ramen, for 3 consecutive years. Light and flavourful, Gantetsu Special Miso Ramen emphasises on natural sweetness of the ingredients. And their secret ingredient – Ginger paste, an ideal choice for the cold weather in Hokkaido. HFB thought the ginger paste makes a HUGE difference in the really light broth. Remarkable!
What made Bario stood out from the rest of the ramen stalls was their portion size – Bario Ramen has a generous serve of vegetables, meat and noodles. Also, only Futomen, or thick ramen was used. Little wonder that Bario means “big, strong man” in Japanese. Their broth has a spicy aroma and sweet garlic taste, which tasted familiarly close to Lor Mee that we are recognisable with, but the garlic really upped the flavour of the broth by few notches. Besides, HFB really loved the thick slices of Chashu that Bario offered. It was an overall close victory over Iroha!
One of the most celebrated ramen restaurants of Fukuoka in Hakata, Ikkousha’s version of Hakata Ajitama Ramen comes with a salty pork broth, with added black fungus and spring onion for added aroma. What HFB liked about them was their firm noodles that were thinner than the rest of the ramen stalls.
Rated as one of the best Tsukemen by Tokyo Times, Tetsu Paitan Tsukemen takes a laborious 15 hours to prepare the broth. Their famed ramen has sweetness of bonita in the chicken and pork stock which gives the reduced sauce a really flavourful finishing.
Customers can also request for the hot stone spectacle once done with the dipping sauce, which they would add some water and a REALLY HOT stone for you to savour the rest of the sauce as broth.
Disclaimer: No ratings would be given, as this is an invited taste test. HFB would also like to take this opportunity to thank Komars Group for their hospitality.
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View the original article here
Celebrating its 50th anniversary, Taishoken is one of the most famous ramen shops in Tokyo. Founder Kazuo Yamagishi is the originator of Tsukemen, or dry ramen with dipping broth. HFB sampled the Mori Soba with the broth consisting of pork, chicken, anchovies, and special ingredient – sweet vinegar! The broth was boiled for more than 6 hrs and reduced, resulting to a thick and sweet dip. HFB found it slightly interesting but did found their Chashu a tad salty.
A champion ramen chain in Toyama city, one of Iroha’s signature ramen is that of the Toyama Black Ramen. Pitched black almost like tar light and mellow in flavour, the secret lies in the black soybean that imparts a slightly nutty finish. Boiled for 8 to 10 hours, the broth sautéed with sesame seed oil brings out the light aromatics of sesame seed.
This is one of HFB’s favourite ramen in terms of the soup broth.
Gantetsu is the winner of ramen champion in Sapporo, city of ramen, for 3 consecutive years. Light and flavourful, Gantetsu Special Miso Ramen emphasises on natural sweetness of the ingredients. And their secret ingredient – Ginger paste, an ideal choice for the cold weather in Hokkaido. HFB thought the ginger paste makes a HUGE difference in the really light broth. Remarkable!
What made Bario stood out from the rest of the ramen stalls was their portion size – Bario Ramen has a generous serve of vegetables, meat and noodles. Also, only Futomen, or thick ramen was used. Little wonder that Bario means “big, strong man” in Japanese. Their broth has a spicy aroma and sweet garlic taste, which tasted familiarly close to Lor Mee that we are recognisable with, but the garlic really upped the flavour of the broth by few notches. Besides, HFB really loved the thick slices of Chashu that Bario offered. It was an overall close victory over Iroha!
One of the most celebrated ramen restaurants of Fukuoka in Hakata, Ikkousha’s version of Hakata Ajitama Ramen comes with a salty pork broth, with added black fungus and spring onion for added aroma. What HFB liked about them was their firm noodles that were thinner than the rest of the ramen stalls.
Rated as one of the best Tsukemen by Tokyo Times, Tetsu Paitan Tsukemen takes a laborious 15 hours to prepare the broth. Their famed ramen has sweetness of bonita in the chicken and pork stock which gives the reduced sauce a really flavourful finishing.
Customers can also request for the hot stone spectacle once done with the dipping sauce, which they would add some water and a REALLY HOT stone for you to savour the rest of the sauce as broth.
Disclaimer: No ratings would be given, as this is an invited taste test. HFB would also like to take this opportunity to thank Komars Group for their hospitality.
View Larger Map
View the original article here
The Dining Room at Tanjong Beach Club
Collaboration between The Lo & Behold Group and two Australian brothers who share a love for the beach, Tanjong Beach Club is the latest addition to The Lo & Behold Group’s of dining and entertainment concept.
Positioned as a modern seafood restaurant, with dishes prepared using European culinary technique with Asian influence, Tanjong Beach Club offers a brand new take on coastal dining. Helmed by Executive Chef Craig Schantz, with experience in New York City’s famed Momofuku and Oceana, the tasting session was kick-started with a glass of Tanjong Martini ($16.00), a house cocktail that consisted of Vodka married with Lemongrass syrup, shaken with Lychee and Apple Juice and served chilled with freshly cut Lemongrass. HFB could feel the kick of the vodka coupled with a pleasant sweetness and a subtle lemongrass aftertaste that gave the cocktail a light refreshing finishing. The view of the white sandy beach, the babes in the bikini and a cocktail at hand – Life is good eh?
Amuse-bouche for the evening was Oyster Mushroom with Remoulade sauce, a mayo-based condiment. Mushroom was cooked with a nice bite, but otherwise nothing to shout about really.
Their most talked-about (or contentious, depending on how one sees it) dish in the restaurant – Salt-cured Foie Gras ($27.00) served with Toasted Brioche, Kaya and Home-made Jam. It was said Chef Craig gotten his inspiration from our very humble kaya toast which he sampled. He thought locals loved it, and the flavour profile of the kaya would go well with foie gras – sweet and savoury pairing, so why not? More like a Pâté or spread for the toast, HFB thought the foie gras and kaya was really good on its own, but when paired, the kaya was slightly over-powering in flavour and taste and stole the thunder from the more luminary neighbour. HFB had to add that the home-made jam went really well with the foie gras on toast though!
The Bean Salad ($19.00), compiled using Market Beans, Cucumber, Fennel, Cherry Tomatoes, Candied Walnuts with Tofu Vinaigrette was a joy to chomp through! What HFB really loved about it was the crunchy texture of the veggies and munches of the walnuts. HFB can’t really taste much of the tofu in the vinaigrette though.
The trio of Seared Bay Scallops ($21.00) came coupled with Cauliflower and Carrot-Black Cardamom Vinaigrette. The scallops were seared perfectly – crusty on the outside, tender on the inside, but otherwise the WOW factor was wanting, with no fault of theirs - there’s only that much one can expect from a seared scallop dish, no?
One of the dishes that HFB was looking forward to was Warm Octopus Salad ($19.00), that was assembled with Rocket, Fennel, Radish, Cherry Tomato, Smoked Paprika and Garlic Vinaigrette. It was a pleasure to behold as the tentacle of the octopus stood out immediately from the plate that was presented. Half expecting the octopus tentacle to be slight chewy – which was a texture that HFB preferred, he was vaguely surprised that the texture leaned towards – for a lack thereof a better word – limp. HFB is half guessing that the tentacles were treated with a tenderiser or acid i.e. lemon juice to soften the texture, but do not quote him, he might be wrong.
HFB needs to emphasis that he is hardly a fish lover when he dines in a restaurant (less sashimi of course), but he was soon turning into a convert when he dig into the Red Snapper Fillet ($29.00) prepared with Prawns, Clams, Buerre Blanc and Chilli. This was definitely the stellar dish of the evening. Sauce aside, the red snapper was pan seared flawlessly and the fish was really melt-in-your-mouth tender and seasoned flavourfully. Coupled with a ball of deep-fried potatoes strands, it provided an additional texture that was otherwise lacking in the dish. This was one dish HFB would highly recommend. Bravo!
Accompanied with the best, came the bane of the evening – the Spicy Crab Spaghetti ($32.00), with Fennel, Espelette, Garlic, White Wine and Caviar. Ok, where should HFB begin? The pasta wasn’t close to al dente, and HFB couldn’t really taste the sweetness of the crab meat – his bet was that most of the natural goodness was retained in the white wine sauce that was really soaking the noodles for its own good – a real pity really, considering the huge chunk of caviar sitting atop the noodles.
HFB was pondering between the USDA Prime New York Strip Steak and the Roasted Spring Chicken Breast, but the latter was chosen and it was a decision that he didn’t regret one bit. At $28.00, it came served with Lo & Behold’s signature Black Truffle Mac & Cheese, along with a Broccoli Puree. A dish that needed well-crafted technique of de-skinning the chicken perfectly (no breakage or tear on the skin or the doneness of the chicken breast will be compromised) followed by wrapping the chicken breast within to form a roulade, the skin was perfectly roasted till crisp and the chicken breast was cooked to a nice pink tender. An excellent dish that’s definitely worth its price!
The Chocolate Ganache Tart ($16.00) was a really rich dessert! Married with Salted Candied Hazelnuts (which were really yummy btw!), Butterscotch Sauce and Vanilla Bean Ice Cream, HFB felt the tart was a lil too heavy for a dessert as it left a slight bitter aftertaste of the cocoa.
However if you are a chocolate lover, this dessert would definitely woo you.
HFB took to the Tea and Honey Parfait ($14.00) much better. Made with Earl Grey Crémeux, Honey Ice Cream, House-made Honeycomb, Chocolate Crisp, HFB really enjoyed the honeycomb that went really well with the cream. The light tea aftertaste was a perfect palate cleanser after a nice heavy meal! HFB was impressed with this sweet!
Disclaimer: No ratings would be given, as this is an invited taste test. HFB would also like to take this opportunity to thank Cheryl and The Lo & Behold Group for their hospitality.
View Larger Map
View the original article here
Positioned as a modern seafood restaurant, with dishes prepared using European culinary technique with Asian influence, Tanjong Beach Club offers a brand new take on coastal dining. Helmed by Executive Chef Craig Schantz, with experience in New York City’s famed Momofuku and Oceana, the tasting session was kick-started with a glass of Tanjong Martini ($16.00), a house cocktail that consisted of Vodka married with Lemongrass syrup, shaken with Lychee and Apple Juice and served chilled with freshly cut Lemongrass. HFB could feel the kick of the vodka coupled with a pleasant sweetness and a subtle lemongrass aftertaste that gave the cocktail a light refreshing finishing. The view of the white sandy beach, the babes in the bikini and a cocktail at hand – Life is good eh?
Amuse-bouche for the evening was Oyster Mushroom with Remoulade sauce, a mayo-based condiment. Mushroom was cooked with a nice bite, but otherwise nothing to shout about really.
Their most talked-about (or contentious, depending on how one sees it) dish in the restaurant – Salt-cured Foie Gras ($27.00) served with Toasted Brioche, Kaya and Home-made Jam. It was said Chef Craig gotten his inspiration from our very humble kaya toast which he sampled. He thought locals loved it, and the flavour profile of the kaya would go well with foie gras – sweet and savoury pairing, so why not? More like a Pâté or spread for the toast, HFB thought the foie gras and kaya was really good on its own, but when paired, the kaya was slightly over-powering in flavour and taste and stole the thunder from the more luminary neighbour. HFB had to add that the home-made jam went really well with the foie gras on toast though!
The Bean Salad ($19.00), compiled using Market Beans, Cucumber, Fennel, Cherry Tomatoes, Candied Walnuts with Tofu Vinaigrette was a joy to chomp through! What HFB really loved about it was the crunchy texture of the veggies and munches of the walnuts. HFB can’t really taste much of the tofu in the vinaigrette though.
The trio of Seared Bay Scallops ($21.00) came coupled with Cauliflower and Carrot-Black Cardamom Vinaigrette. The scallops were seared perfectly – crusty on the outside, tender on the inside, but otherwise the WOW factor was wanting, with no fault of theirs - there’s only that much one can expect from a seared scallop dish, no?
One of the dishes that HFB was looking forward to was Warm Octopus Salad ($19.00), that was assembled with Rocket, Fennel, Radish, Cherry Tomato, Smoked Paprika and Garlic Vinaigrette. It was a pleasure to behold as the tentacle of the octopus stood out immediately from the plate that was presented. Half expecting the octopus tentacle to be slight chewy – which was a texture that HFB preferred, he was vaguely surprised that the texture leaned towards – for a lack thereof a better word – limp. HFB is half guessing that the tentacles were treated with a tenderiser or acid i.e. lemon juice to soften the texture, but do not quote him, he might be wrong.
HFB needs to emphasis that he is hardly a fish lover when he dines in a restaurant (less sashimi of course), but he was soon turning into a convert when he dig into the Red Snapper Fillet ($29.00) prepared with Prawns, Clams, Buerre Blanc and Chilli. This was definitely the stellar dish of the evening. Sauce aside, the red snapper was pan seared flawlessly and the fish was really melt-in-your-mouth tender and seasoned flavourfully. Coupled with a ball of deep-fried potatoes strands, it provided an additional texture that was otherwise lacking in the dish. This was one dish HFB would highly recommend. Bravo!
Accompanied with the best, came the bane of the evening – the Spicy Crab Spaghetti ($32.00), with Fennel, Espelette, Garlic, White Wine and Caviar. Ok, where should HFB begin? The pasta wasn’t close to al dente, and HFB couldn’t really taste the sweetness of the crab meat – his bet was that most of the natural goodness was retained in the white wine sauce that was really soaking the noodles for its own good – a real pity really, considering the huge chunk of caviar sitting atop the noodles.
HFB was pondering between the USDA Prime New York Strip Steak and the Roasted Spring Chicken Breast, but the latter was chosen and it was a decision that he didn’t regret one bit. At $28.00, it came served with Lo & Behold’s signature Black Truffle Mac & Cheese, along with a Broccoli Puree. A dish that needed well-crafted technique of de-skinning the chicken perfectly (no breakage or tear on the skin or the doneness of the chicken breast will be compromised) followed by wrapping the chicken breast within to form a roulade, the skin was perfectly roasted till crisp and the chicken breast was cooked to a nice pink tender. An excellent dish that’s definitely worth its price!
The Chocolate Ganache Tart ($16.00) was a really rich dessert! Married with Salted Candied Hazelnuts (which were really yummy btw!), Butterscotch Sauce and Vanilla Bean Ice Cream, HFB felt the tart was a lil too heavy for a dessert as it left a slight bitter aftertaste of the cocoa.
However if you are a chocolate lover, this dessert would definitely woo you.
HFB took to the Tea and Honey Parfait ($14.00) much better. Made with Earl Grey Crémeux, Honey Ice Cream, House-made Honeycomb, Chocolate Crisp, HFB really enjoyed the honeycomb that went really well with the cream. The light tea aftertaste was a perfect palate cleanser after a nice heavy meal! HFB was impressed with this sweet!
Disclaimer: No ratings would be given, as this is an invited taste test. HFB would also like to take this opportunity to thank Cheryl and The Lo & Behold Group for their hospitality.
View Larger Map
View the original article here
Putien Refreshing Summer Menu @ Nex, Serangoon
Executive Sous Chef Li Gongba also invited HFB to the kitchen for a cooking demonstration of the Winter Melon with White Fungus and Mushroom.
A light and cooling dish, which is perfect for heaty summer weather, it tasted as good as it looked.
HFB really enjoyed this dish, and especially the mushrooms! The contrasting textures were very delightful.
At the same time, HFB was introduced to the Summer Quencher, a refreshing drink that was combined using Aloe Vera, Cherry Tomato and Plum. It was such a perfect summer thirst quencher that HFB had two servings!
Served as a cold dish, the Fresh Water Bamboo with Sesame is an extremely popular summer vegetable dish in China. Sadly, HFB didn’t quite take to the pairing of the sauce with the bamboo.
HFB was slightly amused when he was served Organic Momotaro Tomato during his course of tasting. He reckoned that it was more of Japanese ingredient, or used often than not in Western fine dining nowadays as a starter or palate cleanser. Having more accustomed to it having served with salt to accentuate the natural sweetness of the fruit, HFB didn’t quite appreciate PuTien’s version of dusting it with powdered sugar.
HFB is not a big fan of lotus root, but PuTien’s version of Stir-fried Lotus Root with Prawn certainly changed his mindset. The dish came served in a nice lotus leaf, and the lotus root was really crunchy. Its texture also provided a really nice contrast to the juicy prawns.
The Sauteed Sea Snails with Hua Diao Wine was such a delightful dish to savour. HFB was having fun sucking the snails and extracting its meat – steeped with the fragrance of the wine – from its very thin, almost brittle shell. A really flavourful dish HFB must say.
HFB was secretly anticipating this dish of Braised Luffa with Homemade Beancurd. He’s quite a sucker for homemade beancurd, and OMG he really loved the evident soy taste of PuTien’s beancurd. Paired it with the luffa and the silky sauce, and he can so imagined it going really well with rice!
It was the first time that HFB was served Bamboo Clams Baked in Sea Salt. Quite a dish to handle as one need to pry open the shell, removed the lip of the clams before enjoying it. It was surely interesting but HFB would rather prefer it stir-fried or steamed.
No trip to PuTien would be complete without sampling some of their signature dishes. And one of them is their Shredded Meat with Bun – a dish that consisted of really flavourful shredded meat enveloped between a crisp sesame bun. HFB bet he could easily wallop a few of these bunnies if he’s really hungry!
Do HFB need to say more of PuTien’s famous Fried “Hing Wa’ Bee Hoon? A trip to the restaurant without a serving of this dish is a wasted journey. Go figure!
HFB had Lychees as desserts and it usually peaks towards end of summer. Not the best that he has tasted but nevertheless still refreshing and tasty.
Disclaimer: No ratings would be given, as this is an invited taste test. HFB would also like to take this opportunity to thank PuTien and Ann for their hospitality.
View Larger Map
View the original article here
A light and cooling dish, which is perfect for heaty summer weather, it tasted as good as it looked.
HFB really enjoyed this dish, and especially the mushrooms! The contrasting textures were very delightful.
At the same time, HFB was introduced to the Summer Quencher, a refreshing drink that was combined using Aloe Vera, Cherry Tomato and Plum. It was such a perfect summer thirst quencher that HFB had two servings!
Served as a cold dish, the Fresh Water Bamboo with Sesame is an extremely popular summer vegetable dish in China. Sadly, HFB didn’t quite take to the pairing of the sauce with the bamboo.
HFB was slightly amused when he was served Organic Momotaro Tomato during his course of tasting. He reckoned that it was more of Japanese ingredient, or used often than not in Western fine dining nowadays as a starter or palate cleanser. Having more accustomed to it having served with salt to accentuate the natural sweetness of the fruit, HFB didn’t quite appreciate PuTien’s version of dusting it with powdered sugar.
HFB is not a big fan of lotus root, but PuTien’s version of Stir-fried Lotus Root with Prawn certainly changed his mindset. The dish came served in a nice lotus leaf, and the lotus root was really crunchy. Its texture also provided a really nice contrast to the juicy prawns.
The Sauteed Sea Snails with Hua Diao Wine was such a delightful dish to savour. HFB was having fun sucking the snails and extracting its meat – steeped with the fragrance of the wine – from its very thin, almost brittle shell. A really flavourful dish HFB must say.
HFB was secretly anticipating this dish of Braised Luffa with Homemade Beancurd. He’s quite a sucker for homemade beancurd, and OMG he really loved the evident soy taste of PuTien’s beancurd. Paired it with the luffa and the silky sauce, and he can so imagined it going really well with rice!
It was the first time that HFB was served Bamboo Clams Baked in Sea Salt. Quite a dish to handle as one need to pry open the shell, removed the lip of the clams before enjoying it. It was surely interesting but HFB would rather prefer it stir-fried or steamed.
No trip to PuTien would be complete without sampling some of their signature dishes. And one of them is their Shredded Meat with Bun – a dish that consisted of really flavourful shredded meat enveloped between a crisp sesame bun. HFB bet he could easily wallop a few of these bunnies if he’s really hungry!
Do HFB need to say more of PuTien’s famous Fried “Hing Wa’ Bee Hoon? A trip to the restaurant without a serving of this dish is a wasted journey. Go figure!
HFB had Lychees as desserts and it usually peaks towards end of summer. Not the best that he has tasted but nevertheless still refreshing and tasty.
Disclaimer: No ratings would be given, as this is an invited taste test. HFB would also like to take this opportunity to thank PuTien and Ann for their hospitality.
View Larger Map
View the original article here
Saturday 17 September 2011
Tambuah Mas
Do you have a favourite place to go to when a certain craving jumps out of the blues? I’m not sure about you, but I definitely do. And when it comes to curbing my urge for Indonesian food – there can only be one – Tambuah Mas.
Tambuah Mas is probably one of the oldest (or simply, THE oldest) Indonesian restaurant still running. Oh for the record, it is the favourite of my parents too! I think there was a period when my mum would patronize them a few times a week. They’ve since expanded and opened outlets beyond the main branch at Tanglin Shopping Centre. Having tried both the Paragon and Marina Square outlets, I have to say that the main outlet still retains the quality that I’ve since grown accustomed to.
Lontong Capgome S$7.90
Mixed vegetables, chicken and rice cake in spicy coconut milk.
Lontong Capgome is basically a meal in one. There’s carbohydrates in the rice cake, fibres and vitamins in the mixed vegetables (namely long beans and cabbage) and protein in the chicken.
The term spicy in the menu is somewhat of the misnomer. The gravy well had a slight hint of chilli, but no where near being spicy! For those who love theirs spicy, chilli is available on request.
Sop Buntut S$5.5
Makassar-style spicy ox-tail soup
This soup was ordered more out of curiosity rather than a need. Let’s just say, I wasn’t quite accustomed to the strong flavours in the soup. But again, it’s just me.
Ikan Pepes S$5
Spice marinated seabass fillet, enveloped in banana leaves and grilled
The Ikan Pepes is a must order whenever I patronize Tambuah Mas! This is really good!
You get well proportioned chunks of fish meat and not just the paste (at some restaurants) and it’s really flavourful.
Gado Gado S$6
A light melange of mixed vegetables, tofu, and emping crackers; drizzled with homemade spicy peanut dressing.
What do you say when you need fibre in your diet yet are bored with plain ole’ westernized salad? Look no further than Gado Gado.
Essentially a mixed vegetable salad topped with a peanut dressing (think satay sauce) instead of say, balsamic vinaigrette. The crackers, or since we’re talking about Indonesian cuisine, keropok, add a nice texture to the dish!
Satay Ayam / Kambing/ Sapi S$6.9
Skewered chicken / lamb / beef chunks, charred over open flame, Served with onions and cucumbers and our homemade peanut sauce (Half Dozen)
Perhaps, the Satay at Tambuah Mas is not as cheap as the stalls at Lau Pa Sat, but the version here is definitely worth every penny! The satay here is not presented with small portions or fatty, cheaper cuts of meat that are now associated with the versions sold elsewhere. Of course, that said, with increased competition and rising costs (both of ingredients and of commercial reasons), I can completely understand the cost-cutting measures.
Tambuah Mas
Tanglin Shopping Centre
19 Tanglin Road
#04-10/13
Singapore 247909
Telephone: +65 6733 3333
http://www.tambuahmas.com.sg/
View the original article here
Tambuah Mas is probably one of the oldest (or simply, THE oldest) Indonesian restaurant still running. Oh for the record, it is the favourite of my parents too! I think there was a period when my mum would patronize them a few times a week. They’ve since expanded and opened outlets beyond the main branch at Tanglin Shopping Centre. Having tried both the Paragon and Marina Square outlets, I have to say that the main outlet still retains the quality that I’ve since grown accustomed to.
Lontong Capgome S$7.90
Mixed vegetables, chicken and rice cake in spicy coconut milk.
Lontong Capgome is basically a meal in one. There’s carbohydrates in the rice cake, fibres and vitamins in the mixed vegetables (namely long beans and cabbage) and protein in the chicken.
The term spicy in the menu is somewhat of the misnomer. The gravy well had a slight hint of chilli, but no where near being spicy! For those who love theirs spicy, chilli is available on request.
Sop Buntut S$5.5
Makassar-style spicy ox-tail soup
This soup was ordered more out of curiosity rather than a need. Let’s just say, I wasn’t quite accustomed to the strong flavours in the soup. But again, it’s just me.
Ikan Pepes S$5
Spice marinated seabass fillet, enveloped in banana leaves and grilled
The Ikan Pepes is a must order whenever I patronize Tambuah Mas! This is really good!
You get well proportioned chunks of fish meat and not just the paste (at some restaurants) and it’s really flavourful.
Gado Gado S$6
A light melange of mixed vegetables, tofu, and emping crackers; drizzled with homemade spicy peanut dressing.
What do you say when you need fibre in your diet yet are bored with plain ole’ westernized salad? Look no further than Gado Gado.
Essentially a mixed vegetable salad topped with a peanut dressing (think satay sauce) instead of say, balsamic vinaigrette. The crackers, or since we’re talking about Indonesian cuisine, keropok, add a nice texture to the dish!
Satay Ayam / Kambing/ Sapi S$6.9
Skewered chicken / lamb / beef chunks, charred over open flame, Served with onions and cucumbers and our homemade peanut sauce (Half Dozen)
Perhaps, the Satay at Tambuah Mas is not as cheap as the stalls at Lau Pa Sat, but the version here is definitely worth every penny! The satay here is not presented with small portions or fatty, cheaper cuts of meat that are now associated with the versions sold elsewhere. Of course, that said, with increased competition and rising costs (both of ingredients and of commercial reasons), I can completely understand the cost-cutting measures.
Tambuah Mas
Tanglin Shopping Centre
19 Tanglin Road
#04-10/13
Singapore 247909
Telephone: +65 6733 3333
http://www.tambuahmas.com.sg/
View the original article here
Thursday 15 September 2011
Restaurant Ember
Restaurant Ember never fails to disappoint and this meal was no different.
I’ve blogged about Restaurant Ember once before and have probably dined here at least 4 or 5 times since then. Ember’s a relatively well-established restaurant run by husband and wife team of Sebastian and Sabrina continues to serve delicious dishes that tempt my taste buds on every visit.
Note: This visit took place a few months back and as such there might have been changes to the menu since.
Complimentary Sun-Dried Tomato Focaccia Bread
Pan seared Scallops (S$19++)
Again, the execution was flawless and the scallops were fresh.
Homemade Crispy Tofu with Foie Gras Mirin Sauce (S$16++)
In my previous post on Ember, I said and I quote,
“Frankly, if the ordering was left up to me, I wouldn’t have ordered this dish. I mean how interesting can crispy tofu get? Tofus are tofus! But truth be told, the foie gras, mirin & white truffle sauce that accompanied the dish was nothing short of fantastic!”
Well, that opinion has not changed.
Pan Seared Chilean Sea Bass on a bed of Mushroom and Smoked Bacon Ragout with Truffle Yuzu Butter Sauce (S$34++)
This was my first time having the chilean sea bass at Ember (I’ve since had a second go at it).
I’m pleased to report that on both occasions, the dish turned out nothing short of being stellar! The sea bass was fresh and not over cooked. The ragout of smoked bacon and mushrooms were simply irresistible and the Truffle Yuzu butter sauce, a fantastic choice.
Beef Tenderloin (S$38++)
At S$38++, it was definitely not one of the cheapest plates of beef available but you do get a decent portion and the dish was definitely above average! That said, it was certainly not one of the best beef tenderloins that I’ve had.
If memory serves, this was a special of the day and thus might not be available on your visit.
Restaurant Ember
Address:
Hotel 1929, 50 Keong Saik Road
Telephone:
+65 6347 1928
Website:
www.hotel1929.com
Hours/Times:
Mondays to Fridays 11:30 a.m.-2 p.m., 6:30 p.m.-10 a.m. Saturday 6:30 p.m.-10 a.m.
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