Bee's Knees @ Botanic Gardens : Extended Opening Hours with Delicious Bar Bites

Food from cafes and restaurants in tourist attractions tend to be overpriced and lacking in quality. But not so for Bees Knees Cafe, the sister cafe of Botanico located at the 1st floor of the restored two-storey heritage building in Botanic Gardens.


Already attracting crowds of locals and expats alike during weekends, Bees Knees has expanded its menu to offer a plethora of hearty western dishes from pastas to bar bites. The Potato Chips Salad ($8) is a spinoff from Japanese Potato Salad with a familiar taste of Japanese mayonnaise mixed with Spanish Onions and mustard.


But this is a thousand times more addictive because the thin extra virgin oil fried potato chips make munching such an easy affair. Not to be missed is the crispy Boxing Chicken ($14) with Siracha mayonnaise and the Crispy Calamari ($14) with Chincalok Coriander. But the ultimate sinful indulgence was the "Beef Cheeky" Fries. With soggy fries drenched in rich beef ragout and mozzarella, it looked as if it popped out from American food shows. And the sodium level here is also no joke.

But rest assure that these aren't the only delicious food on the menu. For something light and healthy, try the "Veggie Goat" ($16) a refreshing quinoa salad tossed with cherry tomatoes, roasted pumpkins, figs, watercress and caramelized goat cheese. The balsamic reduction injects the right degree of acidity and livens up the flavors. For the sandwiches, they are interestingly served with the uncommon Turkey bread that has a crunchy crust and holds up wet ingredients very well.

The Tiger Prawn Pasta ($18) turned out to be totally different from what I imagined. Luscious dark brown pappardelle fully absorbed the seafood flavors with tiger prawns so fresh and plump that makes this almost as lavish as a lobster pasta. This self-service cafeteria also offers fresh croissants, cakes all baked in house. There's waffles and pancakes but I highly recommend the Five Spiced Churros. They are so delicately crisp on the outside and stretchy on the inside. Being neither too doughy nor greasy, these deep fried snacks are even better than  the ones I had at Barrio.

Portions are huge for sharing so it is best to get a group of friends down to share the variety (and calories). But do pick the right time to come or be prepared to queue.

Currently, Bee's Knees is offering a promotion of 2 regular pints of beer and 1 pizza for $38. Don't miss this great deal! (p.s I don't drink but I had the Truffle Mushroom Pizza which was fragrant and delicious!) 

Bee's Knees
50 Cluny Park Road
Botanic Gardens

Monday to Tuesday, 8 am - 6 pm

Wednesday to Sunday, 8 am - 10 pm

*'Live' band plays acoustic music every alternate Friday

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Tasty Court by Chef Pung 尝鲜阁 : Journey to the East for Delicious Chinese Food

My parents came home one Saturday night and raved to me about their delicious dinner at Tasty Court by Chef Pung Lu Tin. It is a new restaurant that has only been opened for a month or so by celebrity chef Pung who used to helm the kitchen of now-defunct Seafood International in East Coast Park. Wow, when did my parents become so informed of the new hot places when it hasn't been posted on social media (almost zero post on Instagram but some on facebook). Not even in mainstream media. And rarely do I see my parents react so fervently towards the food.



But when I looked at the food pictures they took and how my parents described the food, I was immediately convinced that I had to give it a try. Even if it means I have to travel more than 1 hour to the East. To play safe, my friends and I stick to the chef's recommendations listed on the menu and none of them disappointed!

The 浓汤花胶煲 Braised Fish Maw with Chicken Stock in Pot ($28) boasted a pale-yellowish broth that was unexpectedly rich, flavorful and lightly peppered. Even though I thought it was slightly salty, my makan kakis felt the seasoning level was just right The slices of ginger imparted some heat to the soup while the fish maw was smooth, gelatinous and not fishy at all. Fortunately, the pot was huge enough to feed my table of four with two servings per person because one serving is simply not satisfying enough! #太好喝

Another must try dish is the Crispy Dong Tok Roasted Chicken ($22). The chicken was still dripping oil when it made entrance but this classic Cantonese dish often only seen in wedding dinners doesn't taste greasy at all. Hats of to the roasting chef because the outermost skin is crisp, yet retaining some fats beneath. The meat is tender throughout, including the breast meat part.  Dabble the chicken with the special chilli sauce for the extra shiokness but even on its own, it is already finger licking good!

My parents said I needed to try the Tobiko Fried Rice and the Stewed Vermicelli. But since we only had space for one, we opted for the 乌巴叶焖米粉 ($16) stewed vermicelli in opeh leaf. Having fully absorbed the essence of the seafood stock, the stewed vermicelli were wet and tasty, with bonus bits of deep-fried flat fish to enhance the aroma and texture.

A meal couldn't be complete without desserts and the selection here isn't extensive. But that's not a problem as we spotted the one with like to try--Orh Nee with Coconut Milk ($5). The yam wasn't too sweet but nothing spectacular like the mains. On the other hand, the Soy Milk Pudding with Mango Sago Purée tasted strangely like a coffee pudding.

Overall, the food here is very reasonably priced and the menu offers a good mix of classic and innovative dishes. Singapore Chilli Crab Fried Kway Teow? Hainanese Pork Belly? I'm not in a rush to be back but I know this definitely won't be the last time I'll dine in here.

1 Figaro Street Singapore 458322
11am-2.30pm
6pm-11pm
Tel: 6538-3533

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All The Batter: Probably Singapore's First Avocado Specialty Cafe

I often wonder why the cafe isn't called "All About Avocadoes" because All About Batter sells all kinds of desserts and drinks revolving around one of the world's superfood, avocados. Little known is that the shop has been selling avocado drinks and natural food at a kiosk in Anchorpoint since 2014. It takes online orders for cakes and caters for corporate events or special occasions.



It does not instill huge confidence to find the cafe tucked discreetly in one of the shophouses at Aldephi Park (next to Thomson Plaza), with seats and tables barely filled up on a weekend afternoon. Nor will one's heart rejoice when you browsed through the food photos posted on social media because the colors are dull and unappetizing. But once my family and I had a taste of the cakes and drinks, those initial suspicions were soon allayed.

The cakes here may not be fit into the photogenic criteria these days but they are all tasty and not too sweet at all. Above all, avocados are used to replace certain dairy products like butter and cream, making them healthier than the conventional pastries we know. What a bonus.

The Avocado Milk Ball ($2.90) is actually a choux puff filled with avocado cream. There is nothing spectacular about the choux pastry and the cream filling doesn't possess the dark green hue as shown on the official photo. But the avocado cream tastes like what it should be. The texture is dense but the flavor is pure and light, almost like eating an avocado.

The signature Avocado Rhapsody Slice ($6.50) is a cream cheese frosted chocolate sponge made with avocados in substitute of butter. I am not a fan of cream cheese frosting so I naturally swerved towards the Avocado Gula Melaka ($5.90) even though the two layers of cake here belongs the dense American style that can easily fill one up.

If I were to return again, I'll definitely order the Avocado artisan drinks that is churned from a multi-grain base. The Avocado Chocolate Ganache sounds like a super indulgent, calorie-laden smoothie but it turns out to be exactly the opposite. Barely sweetened yet rich, nutty and wholesome. The ganache (made with avocado too) is so thick that it hardly dissolves into the drink. Same goes for the Matcha Avocado that is also sweetened with honey. The restrained sweetness here is the most attractive aspect of the menu here.

Healthy and tasty. Now I know I don't have to travel too far for my sweets indulgence.

17 Jasmine Road, Aldephi Park
Weekends only 11am-9.30pm
http://www.allthebatter.com/

Matcha Avocado Smoothie

Avocado Rhapsody 

Avocado Gula Melaka

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Nesuto Patisserie @ Tras Street

Popped by Nesuto to check out the Japanese-French pastries. Despite the hefty price tag of at least $9 ($9.90 for 10% dine-in service charge), there was a steady flow of customers, probably a good sign that Singaporeans are willing to splurge on cakes.

Overall, I would be more willing to invest in the petit gateaux than the sliced cakes because the latter is more common in the market and the taste doesn't stand out far from the rest. Le "Omm", a matcha mascarpone azuki cake, may possessed a rather dry-looking sponge but it turned out pleasantly light and moist. The intensity of matcha is just right; not overly bitter that will chase away the crowd, not overly light that will make matcha fans grumpy. On the other hand, the Le "Goma" ($9++) is a faithful interpretation of black sesame with layers of black sesame roulade and diplomat cream. However, the texture is too heavy and dense it reminded us of kueh.

As said earlier, I prefer the petit gateaux and the Cocochoc ($9.80++) is one remarkably accomplished piece that plays with coconut and milk chocolate. I like the use of Jivara 40% because the hints of malt enhanced the brown sugar sable and coconut pannacotta. The Foret Noire ($9.80++) is one cake that I would never order if not for my friend who wanted to try it. And I've got to thank my friend for her choice because it was mindblowingly good. I did not expect Manjari 64% to be exceptionally dark and rich in this case. But that's what makes this Foret Noire so memorable.

Not for a faint-hearted at chocolate, of course.

53 Tras Street
Mon-Thurs 12pm-10pm
Fri-Sat 12pm-11pm
Sun 12pm-7pm
https://www.facebook.com/dear.nesuto/

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TONO Cevicheria : First Ever Peruvian Cevicheria in Singapore

With a jaunty logo of a turquoise dancing fish with hearts of scales, doing salsa with maracas in “hands” and chilli between the teeth, I can tell straight away that TONO is going to be somewhat special. But “special” is a too simplified word to describe the unique Peruvian dining experience here.

First, the menu isn’t categorized into your familiar territories like mains, appetizers or sharing plates. Everything looks Greek to me except for the English description, so probably the best (or safest) way is to start with the most recognizable or democratic dish of Peru called “Ceviche”, raw fish cured in a creamy marinade known as Tiger’s Milk. If any ceviche is missing of the seafood, chilli, lime and onions, you know it's not authentic.

Said to be the most conventional style found in almost every Peru household, the Clasico Ceviche, which is based in fish-broth Tiger's milk, metes out electrifying flavors of sweet, tangy and spicy. The Nikkei weaves a similar story but with raw yellowfin tuna, purple potato chips and a stronger umami taste due to hondashi and Mirin. 

From the ceviche to the Piqueos (sharing nibbling dishes), the dishes did what they are supposed to by perking up the palates with forthright flavors. Among the highlights: Jalea, an assorted plate of deep fried seafood, with salsa criollo and smoked chilli mayo. Solterito, an intensely flavorful pile of potato mash, Fava beans and deep-fried salted Peruvian corn kernels called Canchitas. Some call it a potato salad but it is more sophisticated than one and much tastier, of course.

But the more I eat, the more I realize that don't understand Peruvian cuisine. You've got Aguadito; long grain rice cooked in coriander and cumin soup with crispy fish that reminds of Indian or more precisely, Hainanese curry rice. Next was a plate of stir fried beef with tomatoes, onions and crispy potatoes, very much similar to a wok-fry beef dish in a Chinese restaurant. And the dark soy sauce, perfect to go with rice and taking that role here is Arroz Blanco, Peruvian-style garlic rice.

These beloved Peruvian specialties evoke a sense of deja vu and reflect the diverse influences of the immigrant communities (Spanish, Italians, Chinese, Japanese) on the Peruvian food culture. Who would have expected that the best Ceviche in Peru is made by a Cantonese chef? 

With such a brilliant combination of textures, flavors and colors across the dishes, it is not surprising to learn that TONO is the brainchild of Peruvian Chef Daniel Chafez, co-owner and chef of OLA Cocina de Mer at Marina Bay Financial Center.

Under the helm of executive Chef Mario Malvez, the team of Lima-trained chefs fly the flag of Peru high by delivering accomplished Peruvian dishes using sustainable ingredients, especially seafood.

Desserts such as Alfajores (think melting moments shortbread cookie sandwiches) and Combinado (vanilla rice pudding) belong to the conservative Latin American camp but the sugar levels are much reasonable and most importantly, they are tasty.

With the finest Peruvian cuisine, quality Pisco and cocktails, there's possibly one and only one rule that you must comply in this free-spirited, boisterous place--dance to the salsa music. #TONOmeansParty

Don't worry, I'm not going to judge you.

TONO Cevicheria
7 Fraser Street
#01-49/50 Duo Galleria
Singapore 189356
12pm-2.30pm (Mon-Fri)
6pm-10pm (Mon-Sat)
www.tono.com.sg

 

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Ah Mah Homemade Cake : Malaysia's Best Selling Castella Cake Opens in Singapore

Eggs, Milk, Flour, Sugar, Corn oil.

These are the basic 5 ingredients you need to produce a simple cake that can attract long queues.

From bubble tea to salted egg yolk croissants to cheese tarts, the next big thing that is making waves in Singapore is the castella, a humble egg sponge cake that reminds you of those sold at old-school bakeries.

Joining the cake scene is the Malaysia-born Ah Mah Homemade Cake which officially opens its first overseas outlet at Bukit Panjang Plaza on 14 July 2017.  Chef Jim learnt and adapted the recipe from a Taiwanese chef before launching it in Malaysia in April. In just a short span of 3 months, the brand will have 19 outlets in Malaysia by the end of July and is rapidly moving global with stores in China, Thailand and Australia this August. The cakes are baked freshly every day and those not sold within 12 hours are discarded to ensure quality control

Unlike the Japanese castella that has a honey sweetness and a dark brown coat, the version here is more porous and bouncier to the touch. They are neither soft as Japanese sponges nor silky smooth as chiffons. I wished there could be a stronger egg aroma to it but nonetheless, these light treats still holds an appeal with its restrained sweetness and absence of artificial additives. Besides the Original ($8), the shop also offers Cheese ($11) and Pork Floss (to be released in August). I prefer the Cheese version that frolicks between the sweet and savoury zone. With a bonus thin layer of crust thanks to the diced cheese pieces scattered atop before baking, I could not stop at one slice.

Ah Mah Homemade Cake
1 Jelebu Road
#01-18 Bukit Panjang Plaza
Daily: 10am – 10pm

2nd outlet at Vivocity opens 20 July 2017

Cheese

Pork Floss (to be released)

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365 日 : Bread pilgrimage in Yoyogi Uehara

Day day bread, Night Night bread.

365 days of bread.

Is it ever possible?

Yes. For a bread lover like me.

But not everyday from 365 日 because the breads are quite pricy.


The most popular bread shop in Yoyogi these days is none other than 365日. The No.1 seller chocolate crunch brioche bun costs 235 yen for such a petite size but I think the unique texture justified the price.

Never had I encountered such a compact yet soft brioche in my life. The rest of the buns are passable except maybe for the croissant. Give it a few minutes in the toaster and it comes out alive and so darn flaky. Such is an excellent piece that could give Gontran Cherrier's a run for his yen.

365 日
https://www.facebook.com/365joursTokyo/
daily 7am-7pm

富ヶ谷1丁目6番12号　サンハイツ三沢１F Shibuya, Tokyo

dine-in available

365日  x 食パン

White Chocolate and Pistachio

Croissant

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Miyazaki Mansaku 宮崎料理 万作 : Only Place in Tokyo to Taste Buri Chicken

"Chicken in Japan tastes better than those in Singapore", according to my folks.
Don't think dirty. I'm talking about the chicken from the fowl family.
The sight of any kind of chicken, deep-fried or steam (preferably steamed), gets my folks excited whenever they make a trip to Japan because they simply love to eat chicken. Therefore, I brought them to Mansaku, the Tokyo outpost of a Miyazaki restaurant established since Showa Year 9. The menu features a wide selection of Miyazaki specialties from the jidori (aka kampong chicken), Miyazaki beef, and Kurobuta and locally produced vegetables.

The signature dish was none other than the premium Buritori no Momoyaki (2380yen) a charcoal grilled dish featuring the local Miyazaki breed Buritori chicken. I must confessed that the chicken were so black that they didn't look appetizing at all. I haven't tasted enough chickens in Singapore to do a fair comparison but these elite chickens from Miyazaki are firmer, chewier and more muscular than the usual chicken I come across in Tokyo.

The only seasoning here is salt but less is more because all one needs is the natural taste of the chicken. Nonetheless, it was still pricey to me and I wonder if there's a huge difference if I order the cheaper alternative using Kirishima tori at 1780yen.

If you really want a taste of Buritori, I recommend you to get the signature Oyakodon. The eggs were slightly too runny for an Oyakodon but thankfully the taste wasn't diluted. The Chicken Shio Soba was a pretty comforting bowl of clear soup ramen but the broth was too salty.

One must-try dish is the Kirishima tori nanban style (920yen); a golden slab of juicy yet crunchy chicken doused in tartar sauce. Heck the calories and dig in when it's piping hot. The Kirishima Kurobuta Kakuni (1080 yen) is another classic dish done well as the pork was tender and flavorful. It was also a good break from all the chicken.

We went ahead to order three salads, even though the waitress advised not to as the portion was huge. My all time favourite has always been potato salad and the version here did not disappoint. It's not just potato but chunks of root vegetables bound together with perfect seasoning. Reservations are highly recommended unless not dining at peak hours.

Shibuya Hikarie 6F

東京都渋谷区渋谷2-21-1渋谷ヒカリエ6階
Shibuya, Tokyo, Tokyo 150-8510

11am-11pm

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