Everything about Food and Wine
La Belle Époque Singapore
I seldom write negative reviews. If I do not enjoy my food, I would rather not post anything about it. I cook too and understand that taste is subjective but this was quite unusual. It was not about taste preference but the use of spoiled ingredients, undercooking and not getting the basic right. There were few hits and many misses. Some basic quality checks, knowledge and skill was clearly absent from the restaurant kitchen.
Bamboo Nasi Rendang
Cooking rice in bamboo pole is not uncommon in South-East Asia and amongst certain minority ethnic groups in China Yunnan Province. In most places, sticky or glutinous rice is used just like the popular Malay festive lemang that uses glutinous rice and coconut milk.
Lately, we heard about this new stall in Chinatown market selling Nasi Rendang cooked in bamboo and decided to check it out. We pre-ordered the Bamboo Nasi Rendang few days in advance as advised by the owner. True enough, the “Sold Out” sign was up even before the stall started operation when we arrived. Here, lemak basmati rice instead of glutinous rice is used. In fact, it is the same rice that they serve in their nasi lemak dishes. The rice, together with their signature rendang meat (chicken, beef, lamb shank and prawn), is wrapped in aromatic leaf called daun lerek and steamed in bamboo poles for 3 hours.
The rendang meat is tender and has a good depth and complexity of flavour. Each plate of the bamboo nas
No. 25 Minced Meat Noodle
@ashinthekitch alerted me to this new Bak Chor Mee (BCM) stall that started operation near our neighbourhood less than two weeks ago.
MTR Singapore
Although I love my Dum Biryani and Chicken Tikka, I really do not know much about Indian cuisine especially Indian vegetarian cuisine. But I definitely enjoy the way Indians bring out deep flavours in their food with a wide variety of spices that truly excite my taste bud.
So when my Indian colleagues suggested to meet up for lunch at Mavalli Tiffin Rooms (MTR) Singapore, I immediately said YES! Originally from Bangalore, MTR is widely recognised as the top South-Indian Vegetarian restaurant in Singapore and one of the best outside India.
I let my Indian colleagues do all the ordering and explanation while I get my camera and stomach ready for an Indian vegetarian feast.
First up is Rice Idly which is freshly steamed rice cake served with ghee, green coconut chutney and sambar (lentil and vegetable stew). The rice cakes are soft and fluffy like warm pillows. Pour the ghee, chutney and sambar over and mix everything together for a delicious mess!
Their signature
Thailand Chicken Rice
This is @makoeats' current favourite "roasted" chicken rice which is served by a super friendly and hardworking single mother.
86 Lor Mee
I have lots of respect for the many immigrants who left their homelands and journeyed to this part of the world. Like our forefathers, they have shown hunger and drive to seek a better life in this new land. They work hard in search of new opportunities and many have turned to hawking in many of our food centres.
While most of them have introduced interesting dishes originated from their countries of origin, others have picked up skills to cook and mastered familiar local dishes that even we Singaporeans are proud of.
This relatively new Lor Mee stall at Beach Road food center is helmed by a Vietnamese lady who had never heard or tasted this popular gooey noodle until she came to Singapore years ago.
The Lor (gravy) gives off a balanced five-spice aroma. Combined with the minced garlic, black vinegar and chilli, it smothers the yellow flat noodle with multiple layers of flavours and shiokness. In addition to the usual ingredients like eggs, braised pork and Ngoh Hiang,
Tiong Bahru Lee Hong Kee Cantonese Roasted
One of my favourite stalls here at Tiong Bahru Food Centre!
Guang Dong Hong Kong Delights
Smokey claypot rice with tender chicken chunks, Chinese sausages and salted fish at a very affordable price.
Joséphine French Cuisine & Wine Bar
Do you have craving for delicious Burgundy Escargot in garlic butter sauce or a succulent Côte de Boeuf steak?
Katong Nan Xiang Chicken Rice
Very popular with the easterners, this “chicken rice” stall located in a corner coffeeshop along Tanjong Katong Road offers more than just chicken rice. On this day, we had 4 different types of roast meat (roast duck, roast chicken, roast pork and char siew) for a very satisfying lunch.
I thought the roast duck was average but I really enjoyed the rest of the meat platters.
Do not judge the char siew by its uneven char! With one side almost totally burnt and the other looking dry with a dull orange-brown hue, I was initially not very impressed by what I saw too. But my doubt turned into profound joy with the first bite of the char siew. My taste-bud exploded with sweet and savoury flavour and the right balance of fats simply melted in my mouth.
The roast chicken was old-school succulent. The thin shiny skin was not crispy but it was really flavourful with its marinade permeating the tender meat. The sio bak (roast pork) had a salty crispy skin with distinct layers of
Sourdough crepes, chantilly cream, berries
Breakfast by @ashinthekitch - Sourdough crepes, chantilly cream, berries.
Lemon butter Pappardelle with prawns
My eldest @ashinthekitch made dinner - Lemon butter Pappardelle with prawns.
