Thursday, June 8, 2017

Audace - Precise, Retrained Modern French Cooking

Audace means audacity in French, and that is also the new name of the restaurant formerly known as Cocotte located in the main lobby of Wanderlust Hotel.

But the cooking is less audacious here, and more inclined to a cuisine that has a Steve Jobs focus and precision, and Chef Jeremy Gilon shows much restraint on his simple but visually pleasing crafted plates.

Tuesday, June 6, 2017

Authentic Carbonara - Cooking the Classic Italian Pasta Dish

Carbonara is such a bastardised dish in Singapore. Almost everywhere you go, you get the wrong interpretation of the classic Roman dish.

Cream, bacon and watery renditions are the ones that will likely show up on your social media feeds. And worse, some joints even dare to paddle authentic Carbonara dishes when ingredients like wine and chicken stock are added into the mix.

Friday, June 2, 2017

The Return of Simon Road Oyster Omelette

There are a lot of fans of the original Simon Road Oyster Omelette. And when they left their original location along Upper Serangoon Road, many have thought they were gone for good.

It was around five years ago that the father and sons team moved into a stall a few units away next to the Punggol Nasi Lemak place. A few loyal fans managed to find it but was largely unnoticed.

Friday, May 26, 2017

Boru Boru - Chirashi Gem

Teppei's Chirashi revolution is showing no sign of slowing. It has, instead, initiated a horde of other entries into this visually appealing trend of Japanese inspired rice bowls.

For the most part, the other rice bowl establishments have only added more colour and creativity to the scene. Very few can match the quality and freshness from Chef Teppei's outlets.

Monday, May 15, 2017

Ristorante Luka - Simply the Best New Eatery of 2017

Sometimes, it's really tough to get excited about new restaurant openings. New eateries rely too much on marketing and social media, and rarely do they live up to the hype.

Compounded by the fact that very little is accurate from what you read both online and offline. Reviews are too condescending to the establishments, and when you consider that many reviewers have little idea of what good food entails, it takes a rare gem to really stand out.

Wednesday, May 3, 2017

Morton's Spring Menu 2017 - Faultless as Always

Steakhouses in Singapore are certainly becoming more commonplace these days. Whilst the Cuts, Wooloomooloos and Chop Houses offer up a variety of options and prices,  Morton's still rules.

In recent years, they have seen a facelift and even opened up for Sunday lunches. Despite the various changes to cater for an ever discerning and equally fickle dining crowd, their signatures are still as good as ever.

Wednesday, March 29, 2017

Hawker Legends - Sheng Cheng Char Kway Teow

Behind that tough exterior, there is a gentle soul that has a sense of compassion well beyond the average man on the street.

Uncle Tan is 67 years old, and for most of his life, he knows little else besides the art of making a great plate of char kway teow.

Thursday, March 23, 2017

Hawker Legends - Original Serangoon Fried Hokkien Mee

Unassuming and soft spoken, Ah Hock begins his work day in the middle of the afternoon. Moving with a habitual pace, he sorts out his stall, ready to fry the first plate of Hokkien Mee.

His weary lines betray a trying life behind a sweat inducing environment. Yet, when he spots us anxiously waiting for him to start, he immediately beckons us to fire the first order of the day.