[Sydney] The Paramount Coffee Project got its name as it is built into the hallway of Paramount House, a gorgeous-industrial space showcasing different styles of quality coffee. Located in Surry Hills, it came into existence as an alliance between Australian third-wave coffee powerhouses – Russell Beard of Reuben Hills (Sydney) and Mark Dundon of Seven Seeds (Melbourne), and Jin Ng of Paramount House. I had fond memories of the cool-looking striking interior, with elevated ceilings, white subway tiles, polished concrete, and black timber benches. The food matches the brilliance of the place and coffee. You can expect the likes Pearl Barley Porridge with rhubarb, pistachio, apple and mandarin (AUD$15.50); Avo on Toast (but of course) with fermented salad, vegemite sesame and cashew butter (AUD$13); and Soft Baked Eggs with Habanero Salsa (AUD$17.50). For the junk lovers, there is a Buttermilk Fried Chicken Waffle (AUD$21) and French Philly Cheese Sub with Southern brisket and sauerkraut (AUD$18). I asked the server if I could pick only one, what would it be. Crumbed Eggs of course! It wasn’t a wrong choice at all. Other than the fact it looked gorgeous on an Instagram video, having crispy egg with contrasting inside of oozing yolk made my heart beat a little faster. As if it was trying to balance things out, the eggs were sitting on savoury mustard braised hock along with kale on toast. If your sandwich looked boring, this had bread, eggs, vegetables and meat, but assembled together as an irresistible brunch food. For coffee, Paramount Coffee Project uses a different system of a stable rotation of roasters from across the entire continent every four weeks. You get something varied all the time. In retrospect, the name “Project” does come across quite apt in this case. The staff is very welcoming and friendly…
The Kitchen at Bacchanalia is a small 36-seater contemporary French restaurant, with some big accolades. The restaurant is recipient of numerous awards including, One Michelin Star in the 2016 Michelin Guide Singapore, Indoguna Best Restaurant 2015 in World Gourmet Summit, and Best New Restaurant 2014 (Western) for The Peak Gourmet and Travel. The applauded restaurant was first opened in April of 2013 at the Masonic Hall Coleman Street, but has since moved to the more trendy food enclave of HongKong Street. However, things have shaken up when previous Head Chef Ivan Brehm left (to open Nouri Restaurant), and new Head Chef Australian Luke Armstrong has taken over the helm. Notably when our National Papers left a disapproving review stating ”No more shine”, and reviewed that it was not likely to retain a star. With that said, Chef Luke Armstrong has strong credentials himself – 10 years of culinary experience, working in award winning restaurants such as the One Michelin Star Pied a Terre in London, two Michelin Star The Ledbury in London, and Sergio Herman’s world renowned three-Michelin star Oud Sluis in The Netherlands. Walking into The Kitchen at Bacchanalia, you would realise a distinctive feature. There are no boundaries between the multiple kitchen counters and dining tables, reducing the distinction between guests, servers and chefs. However, that would depend where you sit, as the restaurant has a long configuration, with some seats by the glass entrance. I took the table right in front of the preparation counter. The interior is outfitted in leather, wood, stainless steel and granite, walls adorned with traditional ikat textiles from Southeast Asia. What is offered include a Working Lunch Menu (55++ for 2 course, 65++ for 3 course, 125++ for chef’s tasting); Early Supper Menu (70++ for 2 course, 90++ for 3 course); and…
Chicken Rice is considered one of Singapore’s National dishes, a plate of chopped poached chicken and rice cooked in stock looking deceptively simple yet satisfyingly tasty. Two Chicken Rice stalls in Singapore get the approval from Michelin inspectors with them being included in the Michelin Bib Gourmand Singapore list. Tiong Bahru Hainanese Boneless Chicken Rice and Tian Tian Chicken Rice. Wait, how about Boon Tong Kee, Wee Nam Kee, Yeo Keng Nam, Loy Kee, Sin Kee, Chin Chin, Yet Con, Five Star Hainanese Chicken Rice… and the list goes on and on. There bound to be some criticisms, because Chicken Rice is so close to our hearts, and what many of us grow up eating. Tiong Bahru Hainanese Boneless Chicken Rice is located at the popular Tiong Bahru Market at 30 Seng Poh Road, though there are stalls of the same name at Chinatown (56 Smith Street) and Changi Village (5 Changi Village Road) operated by the owner’s brother. (By the way, the traditional kopi stall next to this stall is a gem.) The stall which has opened since 1988, serves up Hainanese Boneless Chicken Rice ($3), Roasted Chicken Rice ($3), Lemon Chicken Rice ($3), Soya Sauce Vegetables ($3) and Bean Sprouts ($3). The owner learnt the ropes of making Chicken Rice from a friend who used to work at Mandarin Hotel – known for its “legendary” Chatterbox Chicken Rice, and added his own modifications. Compared to some of the more famous brands, the chicken here takes up a more muted slant – the chicken meat was smooth, not too oily, still somewhat juicy but would have preferred plumper pieces. The fluffy rice cooked with chicken stock, garlic, spring onions, ginger and onion, also had a more subtle taste, less oily than the average stall, but one wonders if there…
[Shanghai] I took a double-take when I saw a Gucci Café at iAPM Mall. Since when the Italian luxury fashion had, or needed a café around? This is different. This is Shanghai. A city where brands matter, and the new-rich have reached another level of sophistication. Gucci’s first restaurant is called 1921 Gucci Café, located 3 stories above the brand’s Shanghai boutique and offers a full-service menu. There is direct access from the lift up from within the store. “1921” pays tribute to the year of the label’s foundation. The luxury brand operates two cafés in Florence and in Tokyo, but this is their first proper Italian restaurant. While reservations were booked months prior during opening days, the hype would have come down, and I walked in easily to a half-empty restaurant. Interestingly, the indoor section was quiet, but outdoor al fresco area was relatively occupied – I think the Shanghainese need to smoke. The interior was classily done, yet not over the top – golden shades, plush turquoise-coloured velvety seats, 1921 Gucci logo branded on almost everything from silverware to napkins. I did expect it to be swankier. Lunch would be a more affordable, with mains of Linguine, Grilled Calamari, Grilled Red Snapper Fillet and Pan-Seared Chicken Breast, priced between 128RMB and 148RMB (SGD$26 – SGD$30). Dinner items are about double the price. The young tai-tais can take a relaxing Afternoon tea set (398RMB for 2 persons, SGD$81.10), Tiramisu or Chocolate Lava Cake (80RMB, SGD$16.3) for desserts. The Warm Chocolate Lava Cake, didn’t flow, was decent but not fantastic. My sense is that people come to the Gucci restaurant (during the initial days) to just to tick-off their been-there-done-that bucket list, and post photos on Weibo. 1921 GUCCI Restaurant Shop 413, 4/F, IAPM Mall, No.999 Huaihai Middle Road 淮海中路999号环贸iapm商场4层…
Foodies in the West of Singapore already know where to get good Steamed Fish and Teochew Porridge, with Zai Shun Curry Fish Head popular and extremely busy during their lunch time hours. (Click PLAY for video highlights of Zai Shun Curry Fish Head.) The Michelin inspectors pick a) a curry fish head stall, b) in Jurong to be included in the Michelin Bib Gourmand Singapore 2017, erasing previous criticism that the chosen ones were all in the central region. Zai Shun Curry Fish Head is located within a coffeeshop at 253 Jurong East Street 24, right next to another food haunt of Yuhua Village Market and Food Centre. It does not just sell Curry Fish Head, and is ironically better known for its Steamed Fish, Zi Char fare, and Teochew Porridge. When I visited during the late morning, perhaps only a table or two were having a Curry Fish Head, but 90% of the entire coffeeshop had a plate of Steamed Fish on the table. The Cantonese style Steamed Fish include the catch of the day, Soo Mei Fish, Red Snapper Fish Head with Tau Cheo, and even the prized Empurau – known to be the “Forget Me Not” fish. @SgFoodonFoot and I shared a Steamed Red Garoupa, and turned out to be one of the best I ever had. This must be tastier than all the previous Steamed Fishes I had in all those wedding dinners. White fleshy meat that was soft yet firm, with mild flavour, sweet and extremely fresh. Even though the light soy based sauce was also appetising without the fishy smell, this was one of those times I liked to have the fish just on its own. The Assam Curry Fish Head had a spicy, tangy gravy that went well with rice, so much so…
The Singapore Michelin Bib Gourmand has gotten more inclusive, with the entrant of a traditional style Claypot Rice stall. Stalls to be more specific, as New Lucky Claypot Rice occupies two stall spaces located within the Holland Drive Market and Food Centre. (Click PLAY for video highlights of New Lucky Claypot Rice) Opened since 1979, the stall used to be located in Bukit Merah and Clementi, but has since moved to its current location in Holland Drive. (For tourists, Holland Drive is kind of near Holland Village, perhaps a 5 minutes car-ride, 15 minutes walk away.) Let’s get down to the more nitty-ditty details to make your dining experience more pleasant. The waiting time is estimated to be between 20 to 30 minutes for off-peak periods, and 45 to 90 minutes for peak period. You can call to reserve (+6567787808) to minimise the wait, but be ready with your orders, and remember the queue number they gave you. For dinner service, call at 4:00pm onwards. Nothing earlier. Some diners any ask – why so long, why can’t fast fast? That is because traditional Claypot Rice requires the rice to be cooked within the pot itself, with appropriate control of the fire. Plus the fact the stall is using charcoal, which would take up at least 45 minutes of cooking. However, many of the newer stalls elsewhere take the short-cut and cook the rice beforehand to be subsequently transferred to the pot. That defeats the whole purpose. The signatures at New Lucky Claypot Rice include the Claypot “Wu Wei” Rice for two pax ($10/$15), 3 pax ($15/$20), 4 pax at ($20/$25). The “Wu Wei” rice includes a mix of both chicken and Chinese sausages. Extra ingredients option comes at minimum $5. There is also a Claypot Chicken Rice option that does…
In ramen-popular Singapore, it is about time that SOBA gets some attention. Nadai Fujisoba Ni-Hachi, Japan’s number one soba restaurant, has quietly opened in Singapore at 100AM Mall Tanjong Pagar. (Click PLAY for video highlights of Nadai Fujisoba Ni-Hachi.) Located at the corner unit of Level 3, it may not be obvious at first sight, but you should make your way there. I first spotted it when I wanted to dine at one of the Japanese restaurants under the cluster Itadakimasu Singapore. The soba specialist 蕎麦屋 was first established in 1966 at Shibuya Tokyo, and currently has 125 outlets around Asia. This is its 1st branch in Singapore. Its name “Nadai Fujisoba Ni-Hachi” can be a mouthful. I just call it “Fujisoba” for easier recall. For those of you who know some basic Japanese, you should know that Ni and Hachi mean 2 and 8 respectively. That represents the 2:8 ration which is the golden combination of wheat flour (20%) and buckwheat flour (80%) needed to make the perfect soba. Sodesu. The buckwheat flour used for the freshly made soba is said to be specially imported from a well-established milling factory in Japan, then kept in a warehouse with temperature control to maintain the quality. Fujisoba’s menu offers an extensive variety of soba, soba, soba, including Dry Maze Soba ($14 – $16), Curry Nanban Soba ($16 – $24), Hot Tempura Soba ($18 – $20), Hot Tanuki Soba ($11), Cold Soba ($11 – $20), donburis and ala carte dishes. Here are some of the recommended dishes at Fujisoba: Deep-Fried Soba with Sizzling Seafood Spicy Sauce ($18.50++) My recommended must-order, and the highlight of the meat. A plate of fried soba would be presented to your table, with a separate piping-hot pan of prawn, squid, kamaboko fish cake, pork, shitake mushrooms, beansprout,…
One of my favourite noodle stalls in Singapore, and I haven’t even got down to writing it till now. A Noodle Story is a Michelin Bib Gourmand listed-stall located at Amoy Street Food Centre selling Singapore style ramen noodles. Consider a good form of recognition for young Singaporeans who take the harder way to become hawker. (Click PLAY for video highlights of A Noodle Story.) While the signature here is called “ramen”, I like to think it is a local take of the Hong Kong style wonton noodles. “Hawkerpreneurs” Gwern Khoo and Ben Tham have trained at Shatec, with working experience in renowned restaurants such as Iggy’s, Waku Ghin, St Pierre and Jaan par Andre (where Chef Andre used to helm) before setting up their own shop. You can tell that they are super passionate about their product, tirelessly working at a cramped corner stall in a crowded hawker centre. Even after being listed in both Singapore Michelin Bib Gourmand 2016 and 2017, they remain humble and rooted. When asked if getting the Bib Gourmand helped business, they candidly replied that they were “already at max level”, limited to serving 200 bowls per day for lunch and dinner services. With that said, they were full of gratitude for the recognition, ”I almost gave up in the early days. Now when I think back, those days were a zoom-like blur. Those were hectic 14 hours workdays. Huge sacrifices were made. I persisted. Hope and vision gave me the strength to hang in there. Day by day, bowl by bowl, the tides slowly turned.” A Noodle Story’s signature is inspired by modern European techniques and Asian flavours, sold at $7 and $9. I say, just get the $9 bowl. There were customer complaints after a recent price increase, but I personally thought…
Ah Er Soup 阿2老火汤 at ABC Brickworks Market & Food Centre, has made a surprise entrance in the Michelin Bib Gourmand Singapore 2017. The humble stall serves up Chinese herbal soups, and started off by operating in food courts (at Jurong Leisure Complex Yuan Chin Road some years back). I have visited ABC Food Centre quite often, and there are many food gems within (roast pork, Hokkien mee, Western food, minced pork noodles, Penang prawn mee, xiao long bao… I can go on and on). While I always see at short queue of say about 5 pax at Ah Er Soup, it never really occurred to me it would get a Michelin guide recognition one day. Surprising because we could not imagine Michelin inspectors loving fish maw, black chicken, and pork tripe (the menu printed “triple”, but it should be “tripe”). So never say never. The stall was established in 2012 by Mr Ma Pit San, serving traditional Chinese herbal soups at affordable prices. Nothing above $6.50. (For our foreign friends, the locals drink these soups because we also believe they are nutritious and have medicinal properties.) Soups offered include Buddha Jumps Over The Wall ($6.50), Ten Tonic Ginseng Chicken Soup ($5.00), Herbal Ginseng Black Chicken Soup ($5.50), Gingko Pork Tripe Pepper Soup ($4.50), Lotus Root Peanut Pork Ribs Soup ($4.00), Old Cucumber Pork Rib Soup ($3.50), Watercress Pork Ribs Soup ($3.50), and ABC Chicken Soup ($3.50). An additional bowl of white rice cost 50c, while I would recommend a tastier Pumpkin Rice at 80c. I had a Buddha Jumps Over The Wall ($6.50). If you think the name of the soup is amusing, the origins is an allusion to the dish’s ability to entice vegetarian monks to leave their temples to try the soup. (I don’t think this version…
If you frequent food bazaars such as Artbox and the Geylang Serai Bazaar, you would have noticed Loco Loco – a churros specialty stall which creates their signature in a variety of localised flavours. Salted Egg, Chilli Crab, Pandan, Ondeh Ondeh Churros. Loved the last one. This is a story that hard work paying off. Loco Loco has now a permanent store front at Northpoint, Yishun. When I visited the kiosk, I was surprised to see that the lady boss was a ‘student-preneur’. Co-founder Crystal Cheng is still currently studying Business Management at SMU. How does she juggle all that? Why does she find the time? (I wonder what I was doing during Year 2 uni.) The story of Loco Loco started when she visited Spain, and was fascinated by the churros spinkled with cinnamon sugar or dipped in hot chocolate. Churros were like a part of their everyday life. After being inspired, she returned to Singapore and experimented with more creative versions of red velvet and pandan churros, then found the courage to set up a stall at a pasar malam. The instagrammable treat became a hit, and they started out being a regular fixture at the different bazaars. Crystal also came up with everything from the logo, branding to the packaging – a very hands-up student-boss. Going through the process allowed the owners to make mistakes without high overheads and rental cost, and worked towards creating products that Singaporean youth loved. That eventually led to this permanent, physical food kiosk, after more than 100 pop-ups over 3 years. Loco Loco focuses on local fusion finger food, with Churros as the main seller. They are available in 5 flavours – Original ($4.90), Oreo ($5.50), Ondeh Ondeh ($5.50), Chilli Crab ($5.90) and Salted Egg Yolk Churros ($5.90). The sweet versions…
In ramen-popular Singapore, it is about time that SOBA gets some attention. Nadai Fujisoba Ni-Hachi, Japan’s...
If you frequent food bazaars such as Artbox and the Geylang Serai Bazaar, you would have...
Before I even start on the savouries, GO FOR THE DESSERTS at Misato, made using premium...
The Paramount Coffee Project got its name as it is built into the hallway of Paramount House, a gorgeous-industrial space showcasing different styles of quality coffee. Located in Surry Hills, it came into existence as an alliance between Australian third-wave coffee powerhouses –......
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Feature - Review, Food - Cafe, Overseas - Shanghai
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Wanting to satisfy my chicken rice cravings, I went to the Loy Kee’s main branch at Balestier and was greeted with a warm smile and a nod from this lady behind the cashier. The shop is plastered with pictures of celebrities like Michelle Yim, Martin Yan and Charmaine Sheh...
Vegetarians can rejoice at Whatever Café (not to be mistaken for that ‘Whatever/Anything’ canned drink), a diner fronted by the “mystical” Whatever Yoga/Bookstore/Healing Space along the very hip Keong Saik Street. Dining amidst mystical New Age books, Tarots, Astrological charts, enchanting Angelic charms, Wiccan spells and healing crystals, the menu...
You can call me an old fuddy-duddy in a young man’s body. I listen to the Carpenters and Air Supply, and still enjoy Channel 5’s rerun of Growing Up. My idea of a romantic dinner can be very old school – at somewhere like The Ship. Like love’s endless...
Pu Tien Restaurant at Kitchener Road has been awarded 1 Michelin Star in the Singapore Michelin Guide 2016. Seeking a Chinese restaurant for family meals, one often finds it hard to find a suitable place: too crowded, too expensive, or too flavourful. Pu Tien, however, should be a...
Enter the world of Grand Shanghai and you will be transported back into the olden city in the 1960s. Red cloth, dark wood, green lanterns, and black and white photos are central to the thematic decor. Immerse in a musical journey as the live jazz band plays the evergreens...
Crystal Jade is becoming like MacDonalds. Its everywhere, with 10 branches of ‘Kitchen’s alone. However, we can still fall back on the brand to provide us with reasonable food, especially when you are at Causeway Point where quality food is rather deficient. A little background info on this particular...
Sex and The City in Raffles City? Well, close. Just imagine 4 women hanging out Aerin’s, gossiping and enjoying the chic bistro dining next to the Raffles City fountain. They would sip their latte, gasp over the delectable European cuisines, and laugh at men in the open-setting. Well, almost. I didn’t fall into...
Walking along Liang Seah Road, I would always notice this space currently occupied by “Ji De Chi” (JDC), translated as ‘remember to eat’. This shop space has probably changed hands several times in a span of three years, from a bao stall, mango dessert place to bak kut teh...
Fish & Co. has been around for 10 years! When it first opened at Plaza Singapura, it scored with us (the youths then…sigh) immediately with its generous and succulent portions of fish served in a pan. While most other eateries diversified, they stood to what they did best –...
Most would say the best place for suppers in this Singapore is Geylang. Beyond the sleazy lanes, colourful lights and you-know-what, this is the place for ‘sinful indulgence’. My supper kakis and I have our usual routine – round 1 claypot frog porridge, round 2 beef horfun, or dim...
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