Matchaya @ The Cathay : New Outlet with Expanded Dessert Menu

I used to lament at the shortage of authentic and quality Japanese dessert places in Singapore. Hoshino? Maccha House? Nana? Well, even though they originate from Japan, the standards belonged to the average cafe quality and nothing much outstanding.

But now, I can finally rest my worries as I have found the One and only--Matchaya, a humble tea house that specializes in desserts and beverages of various flavors besides matcha.  It plays around with houjicha (roasted green tea), goma (black sesame) and even Hokkaido milk.  After the successful opening of its first outlet in Tanjong Pagar, it has recently opened its second outlet (a sit-in cafe) at The Cathay, with an expanded dessert menu that include kakigoris, fondues and Warabi mochis. The concept is almost close to those established tea brands in Japan such as Fukujuen, Nakamura Toikichi, Gion Tsujiri, Morihan, etc.

These big boys use the tea from their tea farms to produce desserts of standards that sit above national average.  Land-scarce Singapore doesn't quite allow that to happen but the team at Matchaya works directly with tea farmers and sources the best ingredients from prefectures all over Japan to present the uniquely "Matchaya" tea dessert experience

It might sound like a whole truck of big words but I was instantly convinced after trying the desserts. Their signature soft serves were smooth yet refined, creamy but not buttery. I'm not sure if our local weather helps but I couldn't recall any soft serve in Japan which can match Matchaya's excellent texture. The Matcha soft serve struck a beautiful balance between sweet and bitter. This is actually highly tricky because being too bitter-rich can be dull and disconcerting but try toning it down could make it taste like white chocolate easily. Don’t get me wrong. I love those intense rich ones like Far East Bazaar but I don’t want every single matcha soft serve to taste like that. The black sesame was gratifyingly intense but could be better if it was less sweet.  

While much has been raved about the matcha and black sesame, our unanimous favourite was the Houjicha which we had as a parfait from the Matchaya specialties ($10.90) exclusive to The Cathay outlet. The taste was exceptional. For those new to houjicha, it is virtually bitterless with a pleasant roasty, caramel-like flavor.  Somehow, there is an inexplicable depth to houjicha desserts just like kuromitsu and kinako that appeals to me strongly. The flavor in the parfait was enhanced with red bean, brownies, rice puffs and even some chewy tea jelly at the base. If you haven’t try one before, Matchaya is a good place to start with.  

It was a delight to find Kakigori on the menu but there’s still some issues to be tweaked. The Hokkaido cream espuma was airy but the shaved ice was coarse and too icy.  The respective sauces (matcha, houjicha, black sesame) could perhaps be weaved into the espuma to fortify the profile of each kakigori. The price is considerably steep at $18.90 and thus the soft serves ($5.90 each/+$1 for mixed flavour) would be a more rational re-investment.   

I heard that they are going to introduce other flavors such as genmaicha. But before that, I need to return to try their Kinako-Kuromitsu and Hokkaido Milk.

Best Japanese soft serve in Singapore? I can’t think of a better place than Matchaya.   

Matchaya

The Cathay

Level 1 1pm-10pm daily

Tanjong Pagar

#01-72 Icon Village, 12 Gopeng Street
Singapore 078877

Daily 12pm-8pm

https://www.facebook.com/matchayasg/

https://www.matchaya.sg/

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Hoshino Coffee : NEW Brunch Menu and Seasonal Strawberry Pancakes!

Hand-drip coffee chain Hoshino Coffee has launched a new brunch menu that pairs its signature Souffle Pancakes and Omu souffle with familiar breakfast proteins such as angus steak, bacon sausages and salmon. There is a total of 6 different sets. If you aren't such a fussy meat eater, the Angus Steak Set ($19.80) offers decent quality meat without bursting your wallet.  

Arranged on a caramelized onion, the steak was succulent and tender, rich but not too fatty. As for the omelette, don't expect it to be like the semi runny form of Kichi Kichi but it was still cooked in the perfect oval shape with soft, moist innards- a mark of standard Japanese-style omelette.  

With toast soldiers and eggs gaining popularity in Japan, Hoshino Coffee served up its version called "Eggslut & Toast"($14.80) -- soft boil egg on a pool of mash potato and brown gravy with butter-slathered crusty white bread. The "Eggslut" was creamy and delicious but the bread could be given a longer toast in the oven for a crisp, buttery effect. 

If you like to go all-out for a sweet brunch, pick the Fruity French Toast ($12.80). Served with maple syrup and a dollop of whipped cream, the French Toasts were pillowy and slightly on the chewy side. They were neither overly sweet nor greasy but it might be a better idea to serve them in a hot skillet, just like the French toasts from the regular menu, to keep them warm and fluffy. 

Both sets are served with a choice of soup: clam chowder, bisque or minestrone, as well as a side dish: marinated carrots or edamame and mentaiko mayo fusilli

In conjunction with Hoshino Coffee's 4th anniversary, a special menu has been launched and one of the dishes we've tried was the Fuwa Fuwa Hoshino Souffle with Beef Stew Doria ($17). While the egg melange was baked to a golden puffy state, I felt that the stew could be richer and more robust.

With its forte in souffle pancakes, one should not miss the seasonal Strawberry Souffle Pancake ($14.50 for single pancake/$17.80 for double pancakes). Resembling a beautiful strawberry shortcake, the thick pancakes were gratifyingly warm and tender, turning soft and moist after a while if you drizzle on some maple syrup.

There couldn't be a better finish to the brunch than this.

Hoshino Coffee

http://www.hoshinocoffee.com.sg/m/outlet.html

https://www.facebook.com/hoshinocoffee

Seasonal Strawberry Pancake is available from 1st March-

Brunch Menu is available Sat, Sun and PH

＊Plaza Singapura :
10:00am to 12:00noon (last order 11:50am)...
＊Suntec City:
10:00am to 1:00pm (last order 12:50pm)
＊Capitol Piazza
10:30am to 1:00pm (last order 12:50pm)
＊ION Orchard
11:00am to 1:00pm (last order 12:50pm)
＊Raffles Holland Village
9:00am to 12:00noon (last order 11:50am)

This is an invited tasting

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Botanico @ The Garage: New F&B Concept at The Botanic Gardens Serves Excellent Food

After the successful establishment of the Summerhouse at Seletar, 1-Group, the lifestyle F&B Group operating several award-winning restaurants such as UNA and 1-Rochester, redefines botanical adventures once again at The Garage. 

Converted from a 1920s Art Deco Conservation building, the 2-storey house offers 2 different F&B concepts; Bee Knees and The Botanico. The latter which I visited, is situated on an open-plan rectangular space at the 2nd level, with an outdoor terrace sheltered under the lush green canopy. There's a hidden garden bar in the outdoor area for guests to chill out with cocktails such as Blackberry Mojito and Garage Gin'onic


What Botanico offers is a contemporary-bistro, seasonality-driven menu based on formidable techniques and a dedication to the "craft". Spanish-born Chef Antonio Oviedo wasn't born in a family of chefs, but a combination of virtues led him to amass a diverse range of skills in some of the world class kitchens.

Smoked Sardines ($20)

Chef Antonio managed his culinary transition from 3 Michelin-starred El Cellar de can Roca in Spain to Binomio and later Iggy, with aplomb as witnessed from his innovative dishes that are humble yet rarefied. For instance, one doesn't get gazpacho as a bowl of chilled red soup but as a kind of almond milk conditioner that bridges the diverse elements such as Smoked Iwashi, crispy croutons cooked in Iberico fat, chorizo bits and tomatoes. Never have I come across such an eccentric dish which can't be easily categorize as an appetizer or a dish.

Reflecting the spirit of Botanico is this Botanico Salad which features plump and juicy Momotaro tomatoes alongside pickled beetroots, cucumbers and Canarejal cheese, a traditional raw unpasteurized sheep milk's cheese from Northern Spain. I was taken aback by the pungence of the cheese but I loved the richness. This is a dish could convert non-tomato eaters as the cheese allow the natural sweetness of these French tomatoes to speak for themselves.

Spanish croquettes are a common sight on bar counters in Spain but this Idiazabal Croquettes ($14 for 2 pcs) by Chef Antonio could be the most truthfully cheesy deep fried bombs you ever had. The bread crumb coating is crisp and light while the idizabal, a kind of unpasteurized sheep milk's cheese from the Basque Country, does not overpower despite its mass presence. Not to mention that the chorizos ratcheted up the smoky flavors by a few notches.

I was apprehensive of the Lamb Tartare ($20) but it proved to be the lightest form of raw meat I've ever had. There's no hints of gamey-ness at all and in fact, very fun to eat with pockets of flavors from the deep-fried capers, pickled onions and funky mustard ice cream alongside the Black Olives Arlette that reminded me of a crispy cheese galette.

Botanico might not be the place that one associates with seafood but those I've tried were first-rate. Hand-dived from Hokkaido, the sustainable Japanese Scallops ($27) came in 3 fresh succulent portions, slightly scorched in places to add flecks of brown to the opaque white.  The sweetness was enhanced by Iberico lardo while the Tompinabar (Jerusalem Artichoke) puree and crisps were a welcome change to the usual parsni


I highly recommend The Chargrilled Carabinero. It was such a steal for $28 as the scarlet prawns were utterly sweet and plump, complementing perfectly with the saffron mellow rice that was like a cross between paella and risotto. Having fully absorbed the essence of prawn bisque made from the stock of Carabinero prawn heads, the rice was heady in aroma and brimming with umami goodness. I really enjoyed the sticky texture and emptied the bowl grain-free.

Chef Antonio's flair for free experimentation continues to the desserts. The Tropical Fruit ($14) is breaks down the barrier between sweet and savoury with the aromatic Laksa Leafs Ice cream and white chocolate tumeric ganache. Paired with pungent jackfruit, sea coconut, deep-fried laksa leaves, this dessert is so bold and wild; a rediscovery of  the beauty in tropical herbs and fruits.

As an interpretation of gin and tonic, the  Botanist ($12) isn't as intense as expected, but more like a palate cleanser with cucumber sorbet and coconut foam that dissipates in seconds. Apart from coconut sables and kaffir lime zest, there's Granny Smith apples infused with gin that won't leave you sober. The flavors were too clean for me but I am sure those without a sweet tooth will like this.

The Ceiba ($14) is a must-try dessert for hard core chocolate lovers (Me! *raises hand*) as the warm organic chocolate cream doubled up with fudgy chocolate brownies to produce a knock-out effect on me. So bitter rich, potent and deeply satisfying that I couldn't suppress my greed to spoon for more. The ginger ice cream was mild while the red hibiscus petals were sour and crunchy. Put them all together and you get a very balanced chocolate dessert.

From the starters to the desserts, the food here truly testify chef's prowess that straddles across disciplines, be it traditional or avant garde, savory or desserts. I can't wait to be back here, to be inspired by Chef Antonio's dishes in a place of beauty and peace


Botanico @ The Garage
Wed-Sun 6pm-10pm
50 Cluny Park Rd
Singapore 257488
https://www.facebook.com/thegaragesbg/

This is an invited tasting.

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Open Farm Community @ Dempsey Hill : NEW Farm-to-Table Menu

Crispy Jurong frog legs, root vegetables & lemak inspired curry, garden curry leaves – $26

Farm-to-table cuisine seems to be the trend these days with more restaurants championing the use of local produce in the dishes. After Wildseed Cafe, I had the opportunity to visit Open Farm Community, a dining concept by Spa Esprit Group that celebrates eating local with familiar flavors and ingredients close to home. In fact, the cuisine was nothing short of bold, delicious flavors and I was impressed by how local produce can be so versatile.

For instance, the Garden Pea Soup ($22)  is a creation that literally walked us through the outdoor garden with the garden knife beans soup base topped with super snap peas. It was at the right consistency and seasoning level, injected with an intense salty twist by the Jamon Ham. 

As the name suggests, the "lemak inspired curry" (see top pic) is none of those Chinese or Indian style curry we are familiar. I would say it's a more reduced, or simplified version of curry that is truly heady on the aroma of curry leaves and coconut milk. Filled with root vegetables like potatoes and carrots, the curry is so gentle on spices that won't leave your belly burning. But the danger here is that you might only recall the curry but not the crispy frog legs from Jurong farm after the meal. 

I usually prefer a Steak to a tuna tartare because the flavors are stronger minus the fishy smell. Here, the chef has done an excellent job for this Steak Tartare ($26) by marinating the beef with ginger chilli, spring onion and coriander puree. Meshed it up with the organic egg yolk and there's you go- beef tartare on crispy garlic crouton. Fresh but not muddled. 

From the mains, I was terribly fortunate to try two fish items. The Roasted red snapper ($32) is just like those served in most western restaurants but localized with the garden roselle & hibiscus ketchup. The calamansi & sesame cucumber salad helped to cut through fishiness, if any at all. But flavor-wise, I prefer the Red Grouper burger ($30) with its sharp, tangy chucky tartar sauce paired with pickled cucumbers. A pity that the squid ink bun was dry and rough, otherwise this would score well in my books.

The BBQ half chicken ($36) was a terrific dish with its robust sweet-smoky hickory sauce and tender meat. Even the sweet corn ragout on potato fondant was so highly-executed that I won't mind having a plate of that alone.

While I only had one dessert that night, I can safely conclude that the desserts are no less remarkable. This Lemon Grass Sago ($18) looked like a typically avant- garde dessert but the taste would spark an instant deja vu on the palate. The sago seeds are being cooked down to a soft creamy mash in three kinds of milk, served with pandan banana custard (think kaya but uber fresh and aromatic), banana chips and cocoa cookies.

Some people might wonder why the price is still quite high despite the use of local ingredients. My wild guess is that the prime location in Dempsey Hill does affect the pricing as well. It is most certainly not a place for everyday dining. But for those looking for quality food in a comfortable, close-to-nature, environment, I can say this is one of the top options in Singapore.

Reservations highly recommended

Open Farm Community

Address: 130E Minden Road, Singapore 248819

Mon-Fri 12pm to 4pm, 6pm to 10pm,

Sat-Sun 11am to 4pm, 6pm to 10pm
Tel: 6471 0306
http://www.openfarmcommunity.com/

This is an invited tasting

steak tartar marinated with ginger chili, spring onion & coriander puree, garlic crouton, organic egg yolk – $26

Garden holy basil gnocchi, pickled okra, lemon grass dressing – $26

BBQ half chicken, sweet corn ragout, potato fondant, mustard frill salad -- $36

Red grouper burger, chunky tartar sauce, pickled cucumber, local green salad – $30

Roasted red snapper, calamansi & sesame cucumber salad, garden roselle & hibiscus ketchup, pickled cucumber – $32

Pandan & banana custard, ginger biscuit, lemon grass sago, sugar cane sorbet – $18

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Inaniwa Yosuke @ Wisma Atria : Ring in 2017 with Excellent Udon

If you think that udon are thick, hefty and chunky, it's time to change your perception because not all udon are born equal. 

Hailing from the town of Inaniwacho in Akita prefecture, Inaniwa Udon is one of the top 3 udon that differentiates itself from the Kansai version with its thin and refined texture. Think of Pad Thai noodles but slightly slimmer. 

Call them noodles fit for the royalty because these pure and glossy white udon used to be served only to the Imperial family more than 350 years ago. Unlike buckwheat soba, Inaniwa udon does not involved any cutting but more on kneading and stretching. In fact, the tedious hand-making process can take up to 4 days.

Inaniwa Yosuke imports the noodles directly from the famous Sato Yosuke in Akita, which has direct affiliated restaurants all over Japan. Our Ajikikurabe set ($32) arrived with a bowl of hot udon and cold udon swirled in a generous tangle. The dashi broth of the hot udon has a very light and clean taste but one has to dig in before the udon loses its springy texture. 

As for the cold udon, there are two types of tare (dipping sauces), shoyu and sesame, that are both equally delicious. Blended with additional nut paste, the sesame tare is richer and more intense than bottled sauces. 

Other worthy dishes to try is the Kakiage udon that is available as a weekday lunch set for $13.90. The silky smooth and delicate qualities of the udon shone through this chilled refreshing dish that was perfect for the local weather. I prefer the kakiage to be served more generously like the usual pancake-shaped fritters in most noodle joints and not in scattering morsels here.

Overall, the food is satisfying and the number of options are more varied that you expect from a udon joint. The Matsuzaka Beef Nabe Rice Set ($34.80) was a hearty pot of sweet sukiyaki broth simmered with enoki, leeks, mushrooms and slithering torokoten (agar) noodles. 

There's nothing to dispute about the deliciousness of the beef with the beautiful marbling of fats. Do consider topping up $6 for the Inaniwa Udon because rice alone might not be sufficient to go with the dangerously tasty broth. It's that irresistible.  

Come now to 8th January and you can catch the Toshikoshi Udon ($13.80), which refers to the udon eaten on the day before the new year starts.  Available either in hot or cold version, this Toshikoshi Udon is a limited time collaboration with Sabar, a grilled mackerel specialty restaurant located in the same Japan Food Town. 

I'm already eyeing at the tororo udon, soymilk tsuke udon and even red curry udon for my next visit. Whether you’re hard-core noodle fan or more of a recreational slurper, you will find they slip down a treat.

Happy 2017! 明けましておめでとうございます！

This is an invited tasting

Inaniwa Yosuke @ Japan Food Town
4F Wisma Atria
435 Orchard Rd
Singapore 238877
Daily 11:00AM - 3:00PM, 5:15PM - 10:00PM
https://www.facebook.com/inaniwa.sg/

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The Peranakan @ Orchard Hotel : Tok Panjang and Pandan Chiffon Durian Cake

I thought I entered the world of "Emily of the Emerald Hill" when I stepped into The Peranakan, a restaurant that exhibited the opulence of Peranakan culture at its grandest point. From the finely crafted tableware to the exquisite chandelier, one can't help but feel like a royalty when dining in here. 

I had the chance to try Tok Panjang ("Tok" means table in Hokkien and "Panjang" means "long" in Malay), which is a long table of feast that accommodates the kaleidoscope and magnitude of food specially prepared for very special guests or occasion. 

I'm not a Peranakan food connoisseur and I can't judge how authenticity the dishes are. I was drawn to tasty dishes such as Nasi Ulam Istimewa which I've never tried before. It's a like a rice salad with minced fish, salted fish and vegetables. Both the Sup Bakwan Kepiting and Itek Tim were good too; clean and flavorful without being too overly seasoned. 

However I was disappointed with the Kueh Pie Tee because it's a basic dish and not difficult to go wrong. The version here lacked the necessary sauces and the turnips could have been simmered longer. The deep fried fish with sambal were sorely dry and parched while the Sesame chicken were terribly bland and tough to chew. Nonetheless, it is a good opportunity to try a variety at one go. Ala carte might be a safer investment if you know which items are good and not. 

I think the desserts fared much better than the savoury in the Tok Panjang set which includes a Chef desserts platter. The Pandan Chiffon was utterly moist and fragrant, dusted with fried coconut shavings in gula Melaka. But if you love durian, just head for the durian version. The chilled durian purée on top of the chiffon cake sent me to heaven. It's very sweet and creamy but somehow that temperature contrast between the durian and the cake just produced some miracles. 

The Peranakan High Tea set features a good mix of savoury and sweets such as Hae Bee Toast and Goreng Pisang. However, I had a similar conclusion that the savoury bites might need more fine-tuning before they can meet the standards. These might be interesting to foreigners who are first-timers to Peranakan cuisine but to draw a wider local crowd with an increasing discerning taste buds, the kitchen seriously needs to work harder to catch up. 

This is an invited tasting

PERANAKAN HIGH TEA

11am - 5:30pm daily

Weekdays $24 Weekends $28 per pax

Minimum 2 persons to share

Tok Panjang 

Inclusive of signature soup, chef’s dessert platter and choice of malacca coffee or tea. Is (One day advance order) FREE TP Certificate for each order Minimum 2 persons to share TOK PANJANG FEAST MENU $45/$65 per pax

The Peranakan

442 Orchard Road

Level 2 Claymore Connect

Singapore 238879

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Countdown 2017 : New Year's Eve Buffet @ Grand Hyatt Singapore

Don't fuss over what to cook at home on 31st December. 

There's only one more day left to 2016 so treat yourself to an A-grade dinner at any of five restaurants at Grand Hyatt. Be spoilt with all kinds of choices from Indian to Italian cuisine or a scrumptious platter of fresh sashimi served using sustainable seafood. But after your dinner, don't be too kanchiong to head home! Toast to a "Beautiful Age" at the Belle Époque countdown party where free-flow beverages and a dessert extravaganza awaits you alongside live music and entertainment. 

Here's a sneak preview of some of the dishes offered at Grand Hyatt for New Year's Eve dinner and of course, the dessert extravaganza!  

Straits Kitchen Indian section Lobster masala 

Assorted Bouchons

Macarons & Champagne Truffles

Chocolate Caviar Tiramisu

mezza9 spit roasted over yarrah hard wood, british red poll prime rib, garlic, black pepper 

StraitsKitchen Chinese Section : Double boiled superior seafood herbal soup in whole coconut” (Scallop, prawn, mushroom, chinese herbs, whole coconut)

Artisan Gelato (Must Try!)

For more information, click here  to view the detailed menus for 10 Scotts, mezza9, StraitsKitchen, Pete's Place, Oasis.

Prices start at SGD138++ for New Year's Eve dinners that include one complimentary ticket to the Belle Époque countdown party.

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