DAI's Deli & Sandwich Kyoto

I knew this shop was right besides Kite X Kite but I never thought it was selling giant sandwiches. I only saw some cold deli remaining in the fridge when I dropped by in the late afternoon few years ago. And never would I expect it to house such a cosy eat-in area on the 2F.



Sandwiches are the king here and the prices are just as hearty as the portions. Be prepare to splurge at least ¥1200 for the sandwiches but I like the fact that the bread is thin and the fillings are generous. I retoasted my Special Egg sandwich using the microwave on the 2F as I dislike having cold food on cold days.

The vegetables turned the bread a little soggy but all was still good. This "Special Egg" sandwich might not look anything special and the same goes for the taste to be honest. There wasn’t any of the sweet sauce like 3206 version but the bare granules of salt sparkling on the egg yolk kept the egg spirit alive.

Perhaps the unique point is the ratio of mashed egg yolk to egg white. The egg yolk is not only concentrated in the centre, but interspersed between the chunks of egg white, such that there is almost an equal amount of egg yolk and egg white in every bite

If this or the roast beef version isn’t lavish enough, there’s a lobster version going at ¥1980~  too. 

Dai's Deli & Sandwich
京都府京都市中京区槌屋町95 
Nearest station : Subway Karasuma Oike 
Mon-Sun 11am-8pm
www.dais-deli.com/

(p.s. near nishiki market so you might want to pop by for the sandwich instead of spending on don't-know-what in nishiki market)

reade more... Résuméabuiyad

茶匠清水一芳園 Ippoen : Most Elegant Matcha Tiramisu in Kyoto

It’s been a long while since my last post because I rarely dine out in SG and the food here rarely motivates me to write a post on it :P 

In any case, it’s time to get the keyboard (or I should say belly) working again. Recently, in a short documentary on Kyoto which I chanced upon on a local channel, many of the interviewees, be them foreigners or Japanese in from other prefectures, unanimously expressed “Matcha” as the main association of Kyoto. This isn’t surprising at all, given the popularity that Uji Matcha has garnered as a golden brand of premium green tea. 

There’s plenty of cafes or restaurants serving green tea related food and desserts in Kyoto. If you don’t want to bump into your friend or other tourists at Tsujiri or Nakamura Tokichi, you may want to consider queuing with the locals at Shimizu Ippoen. It is not the oldest tea house but definitely one of the respectable names in town since its establishment in 1980

It shot to popularity in recent years with its Matcha Espuma Kakigori. And it’s amazingly good. Never had I had an espuma that’s rich and light at the same time. The taste of the espuma was intense but it vanished in a fluff as soon as you spoon into your mouth. The red beans and shiratama are served separately so that you can choose whether you want to have them together.   As much as I love condensed milk, I barely used any as the taste was beautiful in its purest unadulterated form. 

On the other hand, the signature matcha tiramisu Parfait is like a delicate art piece, adorned with pulled candy that resembles a princess’s crown. In the middle is a generous layer of frozen strawberries and rice puffs. It’s  relatively filling and sweeter than the matcha Kakigori as the creamy components (matcha ice cream and mascarpone cream) can weigh you down. But it’s hard to give this seasonal limited item a miss when they make only 30 a day. 

There’s plenty of other potential matcha desserts to try and so if you are a matcha lover, you’ll be in for a treat. 

〒605-0963 京都府京都市東山区 塩小路通東大路本瓦町665

11.30-4.30pm closed on Monday
Access via foot is possible (takes 25 min of leisure stroll from Kyoto Station)
https://www.facebook.com/ippoen/

reade more... Résuméabuiyad

L’ Epicurien レピキュリアン : One of the Oldest Patisserie in Kichijoji

How old is old? 10? 20? 50? Or 100?

Well, this little quaint patisserie is often reported as one of the oldest patisseries in Kichijoji despite being opened only in 1996. 22 years doesn’t seem like a long span for a shop if we compare it to those historical establishments that boast a good hundred years or above.


However, in terms of patisseries, I think it can be considered one of the earliest pioneers as the boom of French pastries only took off from 2000s. If age is not a good sign, the retro interior and the type of pastry selections will tell you all. Unlike most patisseries that offer sophisticated or colorful petit gateaus that will attract your attention, the cakes here are mostly classic and conservative French pastries. Next to the display chiller is an area where all the baked pastries such as apple turnovers, constellation tarts...who still bakes and even sells constellation tarts these days?

To be honest nothing attracted me but we decided to try the signature chibourst tart, wishing that it would change our first impression of this place but it didn’t.  It was as sweet as any other chibourst and did not have any memorable factor. The other coconut mousse cake fade into the background too.

However, the dark knight of the day was the humble apple filo pastry. Crisp, flaky and pleasantly complemented with raisins and custard. Good to know that this is another patisserie where dine-in is available but seats are cramped and the cakes won't probably convince you to come back again.

L'Epicurien レピキュリアン
東京都武蔵野市吉祥寺南町1-9-5
Tel 0422-46-6288
12pm-7pm
Closed on Wed

reade more... Résuméabuiyad

ESqUISSE Tokyo : Sweets Selection by Asia's Best Pastry Chef 2017

Some people are good at studying but they may not be good at teaching. Some chefs may be good at doing plated desserts but not petit entremets. I haven't try the plated desserts by Asia's Best Pastry Chef 2017 Chef Narita of 2-Michelin star Esquisse Cinq, but I must say that the individual sweets are underwhelming.

Housed in the ultra posh Tokyu Plaza Ginza, ESquiSSE is an atas French restaurant that has a takeaway booth for its petit cakes and breads. Dine-in is only strictly for plated desserts so takeaway can be troublesome. But fortunately Ginza 6 is smart at playing the marketing game. Shoppers can "dabao" food and enjoy them with a panoramic view of Ginza on the Kiriko Lounge 6F.

We deliberated amongst the small and expensive cakes before settling on 5. Papillote (\800) has the most unique design as it is shaped like a gift made of chocolate. It was difficult to "untie" the present (maybe it wasn't meant to be untied) and the Tiramisu cake hidden inside was mediocre. The Mont Blanc looked promising but the meringue was too hard to crack. The Fraisier was pretty but boring and too sweet. Armagnac caught my interest as very few chefs would openly sit a mousse dome on a mixed nut base in this manner. The bitter caramel mousse pairs beautifully with the orange creameux but I would love the base to be slightly crunchier.

My favorite, turned out to be the dark horse--Riz Au Lait (\650) which is an oriental spin from the classic rice pudding with dust of Matcha. It was the least sweetest of all and I always have a weakness for things with a pleasant, light milky aroma. But for an award winning chef, I would be expecting for creative and bold creations. Currently these lean on the conservative side and I would gladly invest elsewhere.

Tokyu Plaza Ginza 4F
5-2-1 Ginza  Chuo-ku
Tokyo
http://www.esquissetokyo.com

Mont Blanc

 

Armagnac

Riz Au Lait

Papillote

Fraisier

reade more... Résuméabuiyad

Antoinette Launches New Menu : When Hakka Meets French

Mod-Sin is not an unfamiliar term in Singapore’s gastronomical scene but talk about French-Hakka fusion, I am quite sure Chef Pang of Antoinette is the first to launch it in Singapore. On the savoury menu is a repertoire of new dishes—of which some pay tributes to Chef Pang’s own Hakka’s culinary heritage. For instance, the Hakka Gnocchi ($24) is a colourful variation of the usual yam balls with the use of beetroot, sweet potato and purple sweet potato. I was a bit worried that the foie gras might overpower the dish but fortunately it did not. The flavourful stir-fry of dried shrimps, cured pork and morels make this no less delicious than an authentic Hakka suan pan zi.  


The Spaghetti ($24) is a delicious spin off from the classic Hakka noodles with a robust pork belly ragout with cuttlefish and aromatic elements like the ebi sakura. I might be biased towards Chinese noodles but this dish appeals to me anytime better than a plate of traditional spaghetti. I can imagine myself finishing the entire portion with chilli padi. As a half Hakka who is being raised by my Hakka maternal grandparents, I grew up with a fondness for suan pan zi and niang dou fu. Although these can be found in some hawker centres, I always feel that Hakka cuisine is under-represented versus Cantonese or Teochew cuisine. As such, it is heartening to learn that Hakka food has been placed on the French menu, giving more people the chance to understand and taste what Hakka food is.

Bread and Butter ($5) : Satay Bacon Epi, Levain, Baguette, 5 spice escargot with butter in unique flavours like chye poh and sambal

But the menu goes beyond the love story of French and Hakka. There’s local inspired dishes like Chicken Rice or Kale Caesar Salad that has a funky salted fish dressing. I highly recommend the Chili Crab Arancini (3pcs) because it tastes just like having chilli crab but without the trouble of deshelling the crab. Think of a giant crab meat ball, deep-fried to a golden crisp exterior with a gooey cheesy core, served in a pool of homemade chilli sauce cooked with lobster bisque. The bonus is the nuggets of fried Chinese buns littered randomly in the dish. What a clever interpretation of the Chilli crab dish and I love this more than the real dish. 

Expect no less from the desserts section as it has always been Antoinette’s forte. The Misty Forest ($18) that makes a smoky entrance reminded me of Harry Potter’s movie; as dark and mysterious as the main grand cru dark chocolate cremeux that envelops the tastebuds. But if there’s one dessert that is bound to win Singaporean’s hearts, it will be Pandan ($14), a 2-part dessert comprising of pandan kaya butter toast served alongside a plated dessert of Pandan ice cream, coral sponge, caviar, coconut crumble, lime foam and salted gula Melaka.    

Pandan, pandan, pandan. I haven’t come across any Singaporeans who don’t like pandan. This dessert is almost like a dream come true for myself who loves every single element here. And now, I (secretly) wish that there’ll be a pandan entremet on the cake collection next year.

Penhas Outlet

30 Penhas Road Singapore 208188

Mon-Thur 11am-10pm

Fri/Eve of PH 11am-11pm

Sat 10am-11pm

Sun/PH 10am-10pm

Mandarin Outlet 

33A Orchard Road, Mandarin Gallery, 

#02-33/34, Singapore 238897 

11am-10pm daily

http://www.antoinette.com.sg/

reade more... Résuméabuiyad

Rice and Shine 2017 : 101 Guide to Japanese Rice Snacks

Do you love to snack? I do. 

In fact, not only me but my family and friends enjoy snacking, especially Japanese snacks. I know that snacking is usually considered as an unhealthy habit but do you know that snacks, if chosen wisely, can aid in hunger and weight management? 

So here comes rice snacks, a low-calorie and healthier alternative that could quell hunger pangs and avoid bingeing or overeating in the next meal. 

In a bid to raise awareness on rice snacks and their nutritional value in Singapore, a Japanese rice snack fair "Rice and Shine" was held on 23 September (Saturday) at Chinatown Point.

The event not only saw the participation of various rice snack manufacturers from different prefectures in Japan but also cooking demonstrations and nutritional talks.

According to Mr Derrick Ong (above), accredited dietician of Orchard Medical Specialists Centre, there are plenty of reasons why rice snack is the healthy choice.

1) For people with coeliac disease, rice crackers are a great go-to gluten free snack provided that there are no wheat additives.

2) For people suffering from Irritable Bowel Syndrome (IBS), plain rice snacks without wheat, onion or garlic additives are a good low FODMAP snack.

3) For people who need to watch their blood sugar levels, rice crackers which are made of wholegrains like brown rice would make a lower GI snack.
 
Here's a quick run-through on the participating rice snacks company:

Brand: Amanoya
Must-try Snack: Kabukiage
Founded in 1951 from Tokyo, Amanoya started manufacturing fried rice cracker from 1954. Kabukiage, a traditional fried and flavoured with soy sauce, was invented in 1960. This popular old school snack can be found almost everywhere including university canteen shops! 

Website: http://www.e-amanoya.co.jp/

Brand: Bonchi
Must-Try: Uni Agesen
Founded in 1931, Tokyo,  BONCHI CO., LTD have been inventing a variety of rice crackers and the most recommended product being the Uni (sea-urchin) flavoured. To be honest, I love this more than the real uni!
http://www.bonchicorp.co.jp/

Brand: Echigo Seika
Must-Try: Funwari Meijin Kinako Mochi (bursts and vanishes in your mouth)
Founded in 1947, Niigata, ECHIGO SEIKA CO.,LTD has been one of the most famous company dealing with rice products that is not limited to rice crackers. There's even dried noodles, vacuum-packed rice, rice cakes, etc.
http://www.echigoseika.co.jp/

Brand: Narumiya
Must-try Snack: Bubu Arare
Founded in 1923, Kyoto, NARUMIYA has been producing rice crackers using 100% of Japanese rice. Beyond the usual rice crackers, they also produce small rice crackers to put as rice toppings as well. Their products are loved by people in Kyoto as snacks with tea.
http://www.narumiya.co.jp/index.html

Brand: Osama Rice Crackers
Must-try Snack: Halal certified Okaki
Specialises in okaki, which is made of rice to make rice cakes. They started to export their products to Europe in 1950 as a pioneer. Their okaki products are Halal-certified and vegetarian.
http://osama-do.co.jp/index.html

Brand: Iwatsuka
Must-try Snack: RICE STYLE (p.s. go for their addictive Siracha flavour) 
Founded in 1947, Niigata, IWATSUKA CONFECTIONERY CO LTD uses 100％ Japanese rice and partners with selected farmers to supply the special ingredients. One of their signature product, RICE STYLE, is gluten free and rich in fibers. 

http://www.iwatsukaseika.co.jp/index.shtml

Brand: Kingodo Seika
Must-try Snack: Horohoro Yaki Wajio
They use specially selected Japanese rice and US rice as their ingredients. In order to avoid unwanted smell from steamed rice cake, they always use clean water to wash the rice.

http://kingodo.co.jp/

Brand: Bourbon

Must-try: Cheese Okaki (I think this needs no introduction!)

Bourbon was founded in 1924 under the name Kita Nihon Seika (North Japan Confectionery). It started making candy drops using a Japanese machine and slowly rise to popularity and entered the candy market in 1984 with its famous cheese okaki, a perfect mixture of shoyu rice crackers and cheese within

http://www.bourbon.co.jp/

Brand: Morihaku

Must-try: Kongari Corn Rice Cracker

Founded in 1948, from Gifu City. Keeping with the use of traditional method, MORIHAKU CO. aims to invent new flavour. Catch interesting ones like Salmon mayonaise, Ebi-mentaiko, tom yam goong, cheese curry, chilli oil and so on.  

http://www.morihaku.jp/

While not every snack is available for purchase yet in Singapore, most of the items can be found in major supermarkets including Fairprice Finest, Meidiya, Isetan Jurong and Iroha Mart. It was a fun and educational afternoon as the public not only got the opportunity to savour and interact with representatives from the snack manufacturing companies but also learn about the value of rice snacks.

Next time when you visit supermarkets or travel to Japan, don't forget to stock up on these healthy rice snacks!

reade more... Résuméabuiyad