January 20, 2019
NEW! Omurice Keisuke By Celebrity Chef Keisuke Takeda Opens At @ Bugis+. Delicious Omurice From Only $9.90++ Onwards!
I was enjoying my meal at Beef Sukiyaki Don Keisuke by Celebrity Chef Keisuke Takeda when I was asked to make a guess what his next concept might be.
My first thought was, "could it be omurice?". Afterall, omurice is a popular dish in Japan that's much-loved by both adults and kids, and could possibly be well-received in Singapore too.
Looks like my hunch is correct as Omurice Keisuke recently-opened its door at Bugis+ a few days ago.
Time for some classic Japanese comfort food!
January 09, 2019
It is not uncommon to see most zhi char stalls, some economy rice eateries, and even a few Halal joints offering the dish on their menus.
With boneless chicken and/or pork ribs as usual available meat options, our choice of protein is then deep-fried before being doused with savoury salted egg sauce. Chili padi and curry leaves are usually added to the sauce for extra oomph.
The salted egg delight pairs perfectly with white rice, and is sometimes served with an fried egg too. You can say it's an ooh-so-perfect one-bowl rice dish.
As an ardent fan of Salted Egg Rice, PinkyPiggu decided to suss out the very best that our island has to offer!
January 03, 2019
Cherry Garden at Mandarin Oriental is best known for their Cantonese cuisine presented with artistic modern flair.
To usher in the Year of the Earth Pig, Executive Chinese Chef Cheng Hon Chau has crafted a tantalising array of epicurean delights which will be available for both dining-in and takeaways from 18th January to 19th February 2019.
The dish that grabbed all our attention is the Luxurious Pen Cai. It is said to be Singapore's largest 'basin dish'!
January 02, 2019
CNY 2019 @ Jade Restaurant, The Fullerton Hotel ~ Celebrating The Year Of The Pig With An Auspicious Grand Feast
I love the food at Jade! To say that I'm happy to be back at the Cantonese restaurant to try their Chinese New Year dishes is quite an understatement.
For the upcoming the Year of the Pig, Jade's Executive Chef Leong Chee Yeng has specially-crafted six festive menus. The most sumptuous of it all has to be the 8-course Grand Fullerton Golden Feast 富丽豪华金猪宴 which features delicacies such as lobster, suckling piglet, caviar, and bird's nest.
December 28, 2018
We took some time out recently and went all the way to Apex @ Henderson (the building is situated at the intersection between Jalan Bukit Merah and Henderson Road) to visit G Bar & Grill.
The casual eatery prides itself on serving charcoal-grilled meats that's churned from the compact yet powerful Bertha Charcoal Oven, one of the most coveted ovens in the world which is used in Michelin-starred restaurants, and by world-renowned celebrity chefs.
Couple that with wok-hei infused dishes that's fired using high-grade wok, we were totally sold on the menu.
December 26, 2018
Shangri-La Hotel Singapore Celebrates CNY 2019 With Culinary Delights From Shang Palace, The Line, The Lobby Lounge & Silver Shell Cafe
The Year of The Pig might only arrive in February next year, but it's never too early to start planning where to have the the all-important reunion dinner, and the many celebratory feasts with family, friends, and colleagues.
We're Singaporeans. It's okay to be kiasu and make the reservations early lol!!!
Here's a look at what Shangri-La Hotel Singapore and Shangri-La's Rasa Sentosa Resort & Spa has to offer across their acclaimed dining destinations - Shang Palace, The Line, The Lobby Lounge, and Silver Shell Cafe.
December 22, 2018
Very soon, it will be bye bye to the Year of Dog 2018, and hello to the Year of Pig 2019.
I enjoyed the Chinese New Year menu at Park Hotel Clarke Quay previously, so am back to check out the offerings that Chef James Wong has planned for the coming year.
Symbolising an abundance of good fortune, success, wealth, health and joy, the CNY menu will be available from 25th January to 19th February 2019.
December 20, 2018
15 Stamford by Alvin Leung which was unveiled to the public a day ago is one of the last new restaurants to open on our shores before 2018 draws to an end. The dining experience at the 150-seater restaurant capped off my dining escapades for this year with a perfect note!
You may have already heard of Chef-Founder Alvin Leung before. Wearing a "demon chef" persona, he is best known for using rule-breaking culinary rebellion as his personal brand, and his multi-faceted cuisine at 3 Michelin-starred Bo Innovation in Hong Kong. Is anyone fancying a "Sex on the Beach" (featuring an edible condom filled with honey and ham) right now?
December 18, 2018
One of the best decisions I made recently was to take some time off work and spend a relaxing time over afternoon tea at Mandarin Oriental's MO BAR.
Formerly-known as Axis Bar & Bar, the space has since undergone a refurbishment and recently re-opened as MO Bar. I'm glad that the full-height windows are retained, offering us a lovely view of Marina Bay. Never mind that UV rays are harmful for our skin haha. I just want to sink into the plush pink couches, eat, drink, and chill away...
December 16, 2018
The kind of food that goes onto the Christmas dinner table differs from family to family, and for Folklore's Chef Damian D'Silva, an elaborate fare featuring a myriad of traditional Eurasian dishes prepared by his grandfather would mark the spirit of celebration at the D'Silva's home.
This festive season from 14th to 31st December, diners will get to have a taste of his family traditions too as Chef Damian will be showcasing lesser-know heritage dishes from his grandfather's repertoire.
December 12, 2018
Cup noodles in sea urchin flavor?!! I wonder how long fans of sea urchin have been dreaming of it like me.
Our dream have come true in a way as Nissin Foods, a Japanese food product company that's best known for their instant noodles, developed a limited edition, premium cup noodle in "Amost Sea Urchin ほぼウニ" flavour.
Launched on 19th November, it is currently available nationwide in Japan at a suggested retail price of ¥230.
December 06, 2018
Paradise Group has just added another restaurant to its portfolio: Le Shrimp Ramen!
So is it Chinese la mian? or Japanese ramen? Le Shrimp Ramen actually marries both Chinese and Japanese culinary influences! This is Singapore's very first Chinese la mian concept to offer shrimp broth!
The idea came about while Paradise Group's CEO Eldwin Chua was in Japan. A specialty ramen stall that sells flavorful shrimp-based broth left such a deep impression on his mind that he became inspired to recreate the broth and put a Chinese spin on it by using local ingredients.
December 02, 2018
"If they (Korean) can do it, we (Japanese) can do it just as well, if not better!"
That was literally the case after an evening over chimaek (the pairing of Korean fried chicken and beer). Long story short: The friendly challenge was accepted, inspiration came striking down and... tadah! Kindori has now landed at Chijmes!
Located on the first level just outside Rengaya, Kindori specializes in Japanese fried chicken and... you guessed it... Japanese craft beers.
November 10, 2018
Hey hey! Know what? HEYTEA 喜茶 from China has arrived in Singapore!
For the uninitiated, HEYTEA is the original inventor of trendsetting cheese tea. The brand is widely-considered to be China's number one contemporary tea connoisseur, and most popular iconic tea brand. Their 110 outlets spans across 17 major cities in China including Beijing, Guangzhou, and Shenzhen. Singapore is its first-ever overseas store.
What's so outstanding about their cheese tea that someone actually broke the longest record time by queuing for 7 hours just to get a cup? We went to the ION Orchard store to find out.
September 24, 2018
Beef Sukiyaki Don Keisuke, The Latest Concept By Celebrity Chef Keisuke Takeda Opens At Onze @ Tanjong Pagar
It is finally revealed what Japanese Ramen King, Chef Keisuke Takeda, has up his sleeves recently: Beef Sukiyaki Don Keisuke!!!
With the opening of this latest concept at Onze @ Tanjong Pagar, one can say that Chef Keisuke is set to capture our hearts and tummies again with his rendition of what is considered to be a daily comfort food in Japan.
You can imagine it to be the ideal marriage of sukiyaki and gyu (beef) don into one unique blend of favor. I went, I ate, I craved for more bowls!