8 885004 110090
食尚品味 GL 2
Menchie’s Frozen Yogurt Singapore now gets to enjoy this thick and creamy Californian brand of fro-yo made from milk that is sourced from cows in California not treated with artificial growth hormones. At the store, customers select from any or all of the 12 flavours, mix in any of the 44 toppings and then pay by weight ($3.40 per 100g) at the counter. Rotated on a regular basis, flavours can range from cheesecake, chocolate orange, tiramisu to peach tart, with toppings like nata de coco, walnuts and pumpkin seed, just to name a few. 1 HarbourFront Walk, #01-113 VivoCity, Tel: 6376 9323
La Cuisson This cosy bistro and wine bar serves hearty and rustic French fare such as its homemade duck rillette ($8) with nicely salted tender meat pieces making it a great starter. Its pork pot au feu ($29) – a robust pot of sous-vide pork shoulder, pork sausage, Puy lentils and mixed vegetables served in its aromatic and flavourful pork jus, is a satisfying dish for sharing. Not to be missed also is its lamb duo ($68 for two people; limited portions available each week) – a pairing of braised lamb shank and pan-seared lamb rump in red wine sauce served with Kipfler potato gratin and garden salad. 44 Prinsep Street, Tel: 8332 0302
食尚品味 GL 6
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傅: 张靖
示范师
Gastronomic Delights in the Sky
Tandoor After its first revamp, Indian folktales come to life at this almost 30-yearold Indian restaurant where servers enlighten diners on the legend behind some of its dishes such as its nalli gosht. Highly recommended is its Goan fish curry that has a smoky edge with chunks of succulent ocean perch cooked in a tangy spiced coconut curry. If you find the going a bit hot, its unique mango curry with soft chunks of the sweet fruit offers a sweet relief. Diners can also savour the aforementioned dishes along with 11 others which are part of its $68 set dinner.
Garuda Indonesia has launched a new meal concept for its firstclass cabin passengers who can now enjoy an aperitif with caviar and krupuk (prawn crackers) after takeoff before deciding on dining options of either Indonesian, Japanese or modern European fare prepared by on-board chefs handpicked from world-renowned restaurants. The chefs can also prepare meals in the gallery according to passengers’ preferences. To accompany their meals, passengers can pick from a comprehensive beverage list comprising premium teas, coffees, fresh juices, mineral water, soft drinks, premium champagnes, wines and other alcohols.
11 Cavenagh Road, Basement 1 Holiday Inn Singapore Orchard City Centre, Tel: 6733 8333
The Deli / Coffee Lounge The smell of durian is in the air again at Goodwood Park Hotel with the return of its annual durian fiesta which ends on July 13. New highlights include the durian gula melaka roll, durian Malay cake, mini durian charlotte and mini durian donuts! In addition, its Coffee Lounge will host a dessert buffet (for dine-in only) with durian specialities such as the mouthwatering durian sampler platter ($10.80) which comprises its signature durian sweets and some of the new creations above. 22 Scotts Road, Goodwood Park Hotel, Tel: 6730 1786
食尚品味 GL 8
Eggs & Berries (Westgate) Foodies in the west need not endure a cross-island voyage to Changi anymore when they crave for hearty American classics now that the restaurant has opened an outlet near them. Available exclusively at this new outlet are gourmet burgers of which its beef and caprese burger with balsamic reduction ($14.90) is recommended. Accompanied by mozzarella, onion, tomatoes and aged vinegar, the Wagyu beef patty is great with the truffle and mushroom fries ($9.90). Also go for Over the Rainbow ($17.90; pictured above) – a waffle with a medley of fresh fruits and nuts to be drowned in maple syrup, chocolate and strawberry sauce at your disposal. 3 Gateway Drive, #02-06 Westgate, Tel: 6465 9189
Chinatown Food Street
Spathe Public House Known for its mammoth-sized sharing plates, this restaurant-café is offering its tipsy beer chicken ($55 for 1.5kg) from April 18 to 20. Depending on the choice of beer (Tiger, Guinness or Heineken), a group of four can either feast on the Singapore, Irish or Dutch Chick. Order in advance because this Easter special takes 30 minutes to prepare. Your patience will be well rewarded when you bite into the juicy and tender meat after devouring its crispy skin. A special cooking method “baste” the chicken thoroughly, making even the usually forsaken breast meat delectable! This yummy bird is perfect with swigs of beer.
The queue is long at the fried oyster stall but it is worth the wait for its Teochew fried oyster omelette ($8/$10) which is less oily than most typical offerings. It is crispy on the outside with the egg fragrance enveloping the fresh, plump and juicy oysters. Another popular dish at the revamped food street (new glass-canopy shelter with internal spot cooling system) is the sweet and tender char siew and crispy roasted pork from the roast duck stall. Among the 24 street hawker stalls and six shophouse restaurants, the fresh frog porridge stall is another standout where many would go for its famous claypot frog porridge. 335 Smith Street, Tel: 6225 3633
8 Mohamed Sultan Road, #01-01, Tel: 6735 1035
Roosevelt’s Diner & Bar Bistro by day and bar by night, this trendy and affordable American diner with some Mexican influences offers an irresistible menu. For a start, try the Roosevelt’s salted caramel milkshake which is a crowd-pleaser. Popular items are the pork belly Cubano sandwich, smoked ham candied bacon sandwich and Teddy’s 100% US beef burger, which are chock-full of fresh ingredients. Breads and sauces are all made from scratch. Its Southern fried chicken is another highlight. Marinated in milk overnight, the chicken is tender, fragrant and juicy. It also serves an all-day breakfast selection – do not miss the egg Roosevelt that comes with chorizo! As its four owners are wine lovers (one of whom is even an aspiring winemaker), Roosevelt’s has an extensive and affordable wine list. House pours are available in tasting portions of 75ml, ranging from $5 to $7 – a great option for wine beginners. 331 New Bridge Road, #01-02 Dorsett Residences Tel: 6538 3518 食尚品味 GL 9
Miam Miam This casual café, marrying French techniques with Japanese-inspired flavours, scores high points with its soufflés, particularly the Valrhona chocolate soufflé ($13.80) with a light, airy texture and decadent chocolate sauce that can send chocoholics into spasms. But be prepared to wait 20 minutes for its preparation. A dish worth tainting your white teeth is its squid ink rice ($16.50; pictured above) that uses squid ink powder from Hokkaido, giving you grains of delight with every bite. If you want to explode with antioxidants, sip on its hot matcha ($6.20) that uses imported grade 1 matcha. It leaves you with a lovely bitterness following a smooth and intense assault of green tea flavour. • 200 Victoria Street, #02-14 Bugis Junction, Tel: 6837 0301 • 3 Gateway Drive, #01-21 Westgate
Ottoman Kebab & Grill The highlight at this casual Turkish restaurant is its authentic kunefe ($8.50; pictured above) freshly prepared upon order. Taking 20 minutes to prepare with the traditional pan, this pan-fried shredded phyllo pastry of goat cheese, drizzled with sugar syrup and crushed pistachios, will make you a fan of this sweet and buttery dessert. For the ravenous, the Ottoman shish platter ($29) should suffice with its chicken, beef and seafood (grilled over lava stones) along with pilaf rice and pide (Turkish flatbread) which can also be ordered separately ($2) to go with the homous ($6), a creamy composition of tahini, lime juice and garlic – an instantly gratifying appetiser. 311 New Upper Changi Road, #01-75 Bedok Mall, Tel: 6702 4031
District 10 The group’s flagship outlet now spots a new look and menu which also sees some of Bonta’s (the group’s Italian restaurant which has closed but looking to reopen at another location) bestselling items such as its deliciously soft and robust angel hair pasta with lobster, peperoncino, basil and fresh tomatoes ($38). Its new starter of green asparagus, fried egg sunny side up and sage butter ($18), though light, is comforting. The robustness of its pan-fried goose liver ($20; pictured above) is a perfect foil for the sweetness of the wild berries sauce and balsamic syrup. Another winning combination is its succulent Black Angus beef strip loin with fragrant black truffle ($36). 81 Clemenceau Avenue, #01-15 UE Square Shopping Mall Tel: 6738 4788
食尚品味 GL 10
Da Paolo Catering If you have a party of 30, you could consider engaging the catering arm of Da Paolo group to indulge your guests in Da Paolo favourites such as the cured salmon with pasta sheet on calamansi and the flavourful wild black rice with roasted chicken slices, pumpkin, carrots and sweet potatoes. New creations and menu customisation are also on offer. For high tea, prices start from $28 per person for a choice of six canapés. For lunch/dinner, prices begin at $62 per person for a choice of starter or soup, pasta, two choice each of mains and sides, and a dessert choice. Prices exclude catering and delivery charges. Call 6479 6522 four working days in advance to order.
撰文：白杨柯儿
Intrepid Gastro Bar If you are game for unconventional meats, have a dig at Melbourneinspired cuisine at this restaurant that pulsates with industrial-chic vibes. Its skewers of crocodile meat ($12) is delightfully chewy and almost tender, like a leaner and drier version of chicken. The piquant tandoorispiced meat is superb with the accompanying yogurt sauce. Its kangaroo sliders ($18.50; pictured right) – hand-chopped kangaroo meat with Parma ham, drizzled with truffle aioli and onion-chilli relish, will appeal to lovers of strong-tasting meats. If you are up for a sweet finish, try its pavlova ($8) – a rose-infused mound of vanilla bean ice cream crowned with whipped cream, lychees, pistachio and pomegranate. 40 Pekin Street, #01-01 Far East Square, Tel: 9068 8297
MEDZS A Mediterranean brunch beckons on weekends at MEDZS. If you hanker for its signature rösti, its Bouncy Benedict ($14.90) serves that along with cured salmon, baked tomato, English muffin and salad, nicely perked up with Hollandaise sauce. For an ethereal tapestry of flavours, its stacked brunch torte ($14.90; pictured left) is a potpourri of eggs, ham, cheese, spinach and bell pepper, tucked under layers of flaky pastry. Highly recommended is its spicy chicken tagine ($13.90) with a side of potato pancake to mop up the rich mixture of tomatoes and capsicums coating the juicy, tender meat. The egg-crowned shakshouka ($14.90) with lamb meatballs and garlic toast is another delectable treat. • 181 Orchard Road, #B2-01 Orchard Central, Tel: 6238 9028 • 9 Raffles Boulevard, #01-46 Millenia Walk, Tel: 6337 7507
食尚品味 GL 11
Balzac Brasserie & Bar Stepping into this French bistro, the cosy rosewood and classic vintage interiors immediately transports you to the City of Light. Friendly chef Jean-Charles Dubois presents delectable flavours inspired from family recipes such as the unforgettable Dubois’s lobster bisque with sautéed organic mini black Qwehli prawns. Celebrating its second anniversary, scrumptious additions, such as scrambled eggs with green asparagus and black truffle ($26), slow-poached egg with white button mushroom emulsion and crouton soup ($16), braised Spanish pork with French lentils and natural jus ($48; pictured above), and traditional strawberry and vanilla light cream ($12), are unveiled. Children are also in for a treat with its new kid’s set menu. 9 Bras Basah Road, #01-01 Rendezvous Gallery Tel: 6336 0797
食尚品味 GL 12
The Disgruntled Chef A refreshed menu at this laidback restaurant sees a Southern French dish, the duck cassoulet ($34; pictured above), seducing diners with its tender duck leg paired with Lyonnaise sausage and buttery “coco” beans. Another must-try dish from the big plates section of the menu is the roasted stuffed chicken ($32) served with hash browns, sauce Périgueux and foie gras mousse to give the meat a rich and intense finish. Pairing the above dishes with the truffle whiskey sour cocktail ($22) – a concoction of 12-year-old Chivas Regal, lemon, egg white, truffle oil and gomme, would further excite your palate. 26B Dempsey Road, Tel: 6476 5305
Diamond Kitchen There is hardly a lacklustre dish at Diamond Kitchen but one gem that shines is its gan xiang crab. Its intoxicating smoky aroma whets the appetite for its sweet flesh given a right balance of sweetness, saltiness and spiciness by the gan xiang sauce – a deep-fried combination of spicy dried shrimps, curry powder, lemongrass, dried chilli, fermented soya bean paste and other ingredients. Another dish guaranteed to be depleted within minutes is its boneless champagne pork ribs ($12/$18/$24; pictured above) with the wine injecting a lively dimension to the specially marinated meat. The sweet broth of its superior stock clam bee hoon ($12/$18/$24) is also worth going back for. 5000F Marine Parade Road, #01-22 Laguna Park Tel: 6448 0629
食尚品味 GL 14
食尚品味 GL 17
食尚品味 GL 18
Ingredients 500g white glutinous rice, soaked for 2 hours 500g soybean milk 500g black glutinous rice, soaked for 3 hours Method 1 Steam white glutinous rice with 200g soybean milk for 20 minutes. 2 Steam black glutinous rice with 300g soybean milk for 20 minutes. Salty Filling Ingredients 150g shallots, peeled 8 chillies 150g dried shrimps, soaked 7 tbsp oil 80g Polleney soybean powder 1/2 tsp salt 4 tsp sugar Method 1 Pound shallots, chillies and dried shrimps together. 2 Heat up oil to stir-fry above mixture till fragrant. Add soybean powder, sugar and salt to stir well. Sweet Filling Ingredients 200g Polleney soybean powder 80g sugar 50g Hawaiian coconut shavings Method 1 Stir-fry all ingredients on low heat till light brown. Assembly 1 Fold bamboo leaf into a cone to fill with some white glutinous rice. Add 1 tbsp salty filling then cover with some more white glutinous rice followed by some black glutinous rice. Add 1 tbsp sweet filling and cover with some more black glutinous rice. 2 Tie up dumpling with string and steam for 20 minutes. 食尚品味 GL 19
食尚品味 GL 32
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食尚品味 GL 50
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食尚品味 GL 53
D
addies love their meats. Especially that well-marbled steak done the way he likes it, tender and dripping with meaty juices in every mouthful. Surprise him this Father’s Day as you perfect the seemingly profound skill of grilling the perfect steak. Firstly, choose your cut. What does dad like? Ribeye, tenderloin or sirloin? Even if you are totally clueless about this, do some research or get some help from the friendly counter staff at Huber’s about the cut, grade and marbling. For me, I will usually make a beeline for the sirloin because that strip of fat is simply irresistible when it sizzles!
The Perfect Grill
Swiss barbecue world champion Mr Grill-Ueli shares his tips on grilling the perfect steak and more at Huber's Butchery. Katherine Oh divulges the juicy details
食尚品味 GL 68
Barbecuing, grilling or pan-frying the cut is up to you. But know the difference between grilling and barbecuing. Both are similar yet different cooking methods. For grilling, it allows you more control of the heat and time of cooking while barbecuing is less predictable in terms of the temperature and it usually takes a longer time. However, the principle of cooking steak is still on its doneness – rare, medium-rare, medium, medium-well or well-done. As long as you get the temperature and cooking time right, do the appropriate preparation and some simple marinating tips, you will be cooking like a pro. But one tip I get from watching many chefs is that it is better to undercook than to overcook the steak because if you take it off the heat too early and it is not the right doneness you are expecting, you can always put it back on the grill. But if it is overcooked, the result is irreversible. Grill-Ueli believes in grilling steaks at 57°C instead of searing at high heat smoking point to seal in the juices to “close the pores” like what most professionals would tell you. The barbecue master tells me: “This is not true because meat has no pores. Only skin has pores.” Thus, cooking from 57°C is good enough to sear the meat as the protein coagulating on the meat surface has already sealed in the meat juices. This also makes it more tender. As for the steak marinade, Grill-Ueli says if you use barbecue sauce, you do not need to marinate it at all. However, he thinks that the best marination is still the simple way – just before grilling, brush steak with some olive oil, salt and pepper, and let the freshness of the steak speak for itself. “Don't waste the meat with the sauce!” he says. For a medium-rare doneness, grill each side of the steak for a minute each before taking it off the direct heat to let it rest for six minutes on the grill. Your soft, juicy steak is ready to be served.
Swiss barbecue world champion Mr Grill-Ueli
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Fresh produce, such as meat, fish, poultry, vegetables and fruits, should be allowed to thaw for at least two hours before grilling. This is to prevent heat shock.
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Grilling needs a lot of preparation. For vegetables, do not season them before grilling as the salt will extract the moisture out of the vegetable. Grill them as they are and when cooled, add salt and pepper.
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Never wash your mushrooms as they will lose their flavours. Use a brush to brush away the sediments instead.
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To prevent mushrooms from shrivelling up on the grill, put them in a Ziploc bag and add olive oil and salt. Allow the mushrooms to soak up the marinade before putting them on the grill. This will retain the moisture in the mushrooms during cooking.
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Before grilling, always wrap marinated meats – big or small – in cling film for 24 hours. For steaks, about 4 to 5 hours of wrapping is sufficient. This helps the meat absorb the flavours.
MORE TIPS 食尚品味 GL 69
食尚品味 GL 70
Ingredients 1.6kg veal spare ribs 40g meat seasoning 100g olive oil Glaze 160g barbecue sauce 40g maple syrup 20g light soya sauce 20g balsamic vinegar Method 1 The day before cooking, rub the meat seasoning over the spare ribs, brush with olive oil, wrap in cling film and marinate in the fridge. Remove meat from the fridge two hours before cooking. 2 Preheat grill for 2 minutes to 200°C on indirect heat. 3 To make the glaze, stir all ingredients together until smooth. 4 Remove spare ribs from the cling film and place on the cooking grid. Cook for around 70 minutes at 200°C on indirect heat until the core temperature reaches 45°C, brushing meat with the glaze from time to time. Remove meat from the grill, marinate once again and wrap in aluminium foil, then grill for another 5 minutes at 200°C. Remove from the grill and leave to rest for around 10 minutes, still wrapped; the core temperature should rise to about 90°C. 食尚品味 GL 71
Ingredients 3 beef chops, about 800g 18g meat seasoning 80g olive oil 50g melted butter 2 dashes of soya sauce Method 1 Rub seasoning into the chops and brush with olive oil. Wrap tightly in cling film and marinate overnight in the fridge. Remove from the fridge 2 hours before cooking. 2 Preheat grill for 2 minutes to 200°C on indirect heat. 3 Remove beef chops from the cling film and place on the grill. Cook at 200°C until the meat reaches a core temperature of around 51°C, coating twice with the melted butter with the soya sauce mixed in. Remove beef chops from the grill and leave to stand for around 5 minutes, covered (but not wrapped) with aluminium foil; the core temperature should rise to around 56°C.
食尚品味 GL 72
食尚品味 GL 73
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