Food for Thought: Christmas at Woody Family Cafe

For this festive season, Woody is offering 2 special X'mas and New Year Set Meals available from 16 December 2013 to 1 January 2014.  One is the Western menu at $78.90 and the Peranakan set priced at $40.90.  Both sets are for 2 persons.

The Peranakan set is good for merry-makers who want something different from standards like turkey and ham.  It offers, for mains, local favourites such as Rendang, Chicken Curry and Pork Ribs Tempra. Diners get to choose 1 main dish and get 2 free starters and 2 soups of the day.  Complimentary rice or bread and drinks (hot or cold) are included in the price.

Duck Rendang

Rendang is a Padang style of cooking which goes best with beef or chicken.  However, owner-chef Jenny Yeo decided to introduce duck rendang to Woody's menu on the recommendation of Mr Seetoh of MakanSutra. Not traditionally a Peranakan dish, rendang is nevertheless popular with many babas and bibiks.

Enon's Nyonya Chicken Curry

Enon's Nyonya chicken curry is prepared according to family tradition.  Following in the footsteps of her mother, Jenny, believes in using only the freshest ingredients and does not cut corners on the spices and herbs.  The gravy is thick and concentrated and is the perfect dip for Woody's crispy mini-loaf.

When you order the festive menu, you'll be treated to 2 interesting side dishes - Petai Omelete with onion and chili padi and Woody's achar.

Petai Omelete with onion and chili padi

I particularly like the omelete.  This dish caters to fans of the Malaysian pea with the unique flavour. The omelete is made to look like a souffle with a light fluffy texture.  The diced onion provides the subtle sweetness while the chili padi makes the dish hot - perfect for lovers of hot and spicy food.

Petai Omelete with onion and chili padi

Woody's achar, on the other hand, adds punch to the meal.  Like how a good nyonya achar should be, this appetizer is a balanced combination of sweet and sour.  The cucumber, carrot and cabbage retains its crunchiness but at the same time is sufficiently cooked.  To me this is important as there is nothing worse than eating achar that tastes completely raw.

Woody's Achar

The meal comes with soup of the day.  It will depend on what ingredients are available for the day but a popular choice is Woody's sup assam rebus ayam.  This is a clear chicken consomme with a dash of assam to give it that special piquant flavour.

Sup Assam Rebus Ayam

You may top up for a cocktail to go with your festive meal.  I recommend the Blue Monkey concocted by Jenny.  A percentage of the profit from this drink goes to support ACRES - an association that promotes animal welfare in Singapore.

Blue Monkey

Woody Family Cafe
12F Andrews Avenue
Singapore 759930
http://woodypubcafe.com.sg
http://www.streetdirectory.com/asiatravel/singaporemap/business/169107/349317/

Food for Thought: Wan He Lou's Christmas Set

Chef Lau Siaw Dee's creativity is once again reflected in the inventive dishes he created for Wan He Lou's Christmas set meal.   The 5-course set meal costing $56.50 per person, will be served at the restaurant from 1 December  2013 to 4 January 2014.

The meal starts with an appetizer, Chinese-style Turkey Roll.  This is an adaptation of the popular Peking Duck but the Chef has substituted turkey for duck.  I must say this was my least favourite of the dishes.  The crepe wasn't fresh, the turkey was dry and tough and the dressing was a tad too sweet for my liking.  I would have preferred the dressing to be more tangy thus giving the dish that oomph that is expected of an appetizer. However, I give Chef Lau high marks for creativity.

Chinese-style Turkey Roll

The appetizer is followed by Pan-fried Cod in Pomelo Sauce.  Two slices of pan-fried cod sits atop a bed of diced tropical fruits awashed in a tangy pomelo sauce.  The entire ensemble was put together very adeptly. The fruit compote was refreshing and the sweetness was from the natural goodness of the fruits - mango, dragon fruit and passion fruit.  The real treat came when I dipped the fish into the sauce.  The combination of the freshness of the cod and the smoothness of its texture together with the lightness of the pomelo sauce was sublime!  In this dish, I got to savour Chef Lau's creativity and ingenuity.

Pan-fried Cod in Pomelo Sauce

The main course which is also one of Wan He Lou's signature dishes is Lobster Porridge. How does this compare with its competitor which has been featured on television and in the local papers?  I have eaten both but my personal preference is for Wan He Lou's version.  Its winning point is that its broth in rich in constituency yet its flavour is understated.   There is no trace of unwelcome grease or artificial flavouring.

Lobster Porridge

After the main course comes the vegetable dish.  Chef Lau has chosen the very unique and hard to come by green dragon vegetable.  This is a cross between 2 types of chives and is commercially cultivated in the Cameron Highlands.  This dish deserves full marks for presentation.  The yellow of the sauce contrasted well with the green of the vegetables.   The colour of the pumpkin sauce was strong, yet surprisingly its taste was very delicate.  I did not detect the addition of any sort of flavouring which would have been superfluous anyway given that pumpkins possess a natural sweetness of its own.  The shimeji mushrooms were cooked to perfection retaining its firmness.  But the crowning glory of this dish has to be the green dragon vegetable.  I immediately fell in love with this vegetable when I first ate it in a Kuala Lumpur restaurant last year.   Hands down, this was my favourite dish.  This, to me, is the embodiment of Chef Lau's passion for creative cooking.

Green Dragon Vegetable with Sea Cucumber and Mushroom

After this dish, everything else would have paled in comparison.  We skipped the dessert but if you are having this as the Christmas set meal, the house dessert will be served as the final course.

While the appetizer was a let-down (at least for me), the other dishes that followed were of superlative quality.  With the feedback that I  had given to its owner Vincent, I am sure Chef Lau will be making the necessary improvement.  Diners can, therefore, look forward to an excellent culinary experience this Christmas at Wan He Lou.

Wan He Lou
65 Maude Road
Singapore 208347
https://www.facebook.com/WanHeLou
http://www.hungrygowhere.com/singapore/wan-he-lou-chinese-restaurant-jalan-besar-lavender/


Ambience:  6
Service:  7
Food:  8.5 for the Christmas Set Meal
Price: $$$
Recommendation:  Wan He Lou's Christmas Set Meal

Food for Thought: Wan He Lou's Signature Dishes

Wan He Lou is the brainchild of Vincent Cheong - IT Specialist turned restauranteur.  At the age of 35, after spending 10 years in IT, Vincent decided to make a daring foray into the culinary arena even though he had no prior experience in the food business.  It was his passion for food that led him to this decision.  Wan He Lou opened its doors to customers earlier this year.

Housed in a beautifully restored 2-storey traditional town house, the interior of the restaurant has been kept basic and simple.  No fuzziness, and there was little by way of decoration to distract you from the food.

He started on the right footing by appointing multiple award-winning Malaysian chef, Lau Siaw Dee, to helm the kitchen. Chef Lau emerged Champion in the Open Category of the 2005 Creative Cooking Competition. He uses both Oriental and European techniques in creating interesting dishes which are a harmonious marriage of ingredients from various parts of the world.  Vincent has a personal preference for Japanese cuisine hence the Japanese influence in some of their signature dishes.

One of Wan He Lou's signature dishes is the Lobster Porridge.  There is a review of this dish in my posting about their Christmas Set Meal Menu.

Lobster Porridge

Lobster Porridge

Another of Wan He Lou's signature dish is the Pan-fried Kurobuta Pork Belly in Tangy Sauce. The pork of the black pig is specially flown in from Japan.  As soon as it arrives in the kitchen, Chef Lau slices the meat and marinates it before freezing them for use later.  This ensures that the flavours are infused into the meat. The kurobuta has a very fine texture and is extremely tender while the tangy sauce created by Chef Lau is heavy and robust. Notwithstanding this, I still like the dish.

Pan-fried Kurobuta Pork Belly in Tangy Sauce

The crispy lotus root in salted egg yolk is another house specialty which is popular with the restaurant's repeat customers.  The salted egg yolk takes over the entire dish leaving little variation in taste. I noticed a sprinkling of curry leaves but this didn't make any difference.   When it comes to food, I enjoy some mystery where I get to guess the secret ingredients that go into its creation.  Sadly, this dish leaves little to the imagination.

Crispy Lotus Roots in Salted Egg Yolk

The last of the Chef's recommendations that I tried was the Green Ginger Steamed Cod.  The cod was fresh (important consideration for a steamed fish dish) and the broth was a unique blend of ginger and spring onion.  Everything about it was good except that I found it a tad too salty.

Green Ginger Steamed Cod

However, owner Vincent was quick to point out to me that the signature dishes go well with a bowl of piping hot rice.  The simplicity of the rice complements the robustness of these dishes. Overall, it is a good balance.

Wan He Lou
65 Maude Road
Singapore 208347
https://www.facebook.com/WanHeLou

Ambience:  6
Service:  7
Food:  7 for its signature dishes
Price: $$$
Recommendation:  Lobster Porridge; Pan-fried Kurobuta Pork Belly in Tangy Sauce; Green Ginger Steamed Cod

Food for Thought: Mikuni @ Fairmont Hosts 3-Michelin Starred Chef Esaki Shintaro

From 1-6 July 2013, Mikuni @ Fairmont hosted 3 Michelin-starred Chef Esaki Shintaro of Tokyo's Esaki Restaurant fame.  This is part of the dining establishment's dedication to take Singapore diners on a gastronomic adventure to discover the authentic tastes of Japan without having to leave our shores. This is the first time a 3 Michelin-starred Chef from Japan is making a guest-Chef appearance in Singapore.

Esaki Restaurant in Tokyo is one of the few restaurants in Tokyo to have maintained the 3 Michelin Star status for four consecutive years.  It is also one of  only 15 restaurants in Tokyo to be awarded the highly coveted 3 stars.

Part of the chef’s culinary philosophy lies in using only the freshest organic produce and meats that are supplied from ethical sources. To ensure that diners in Singapore experience his unadulterated culinary philosophy, ingredients were  flown into Singapore from the chef’s most trusted suppliers in the Yamanashi prefecture, Honshu.

We were booked for the last seating of Chef Esaki's 5-c0urse Kaiseki lunch.  As it  turned out, this is one of our most memorable dining experiences in Singapore. 

For appetiser, we were served a combination of uni (sea urchin) and sazae (turbo shell).  The sazae was accompanied by organic asparagus and warm cresson.  The reduction sauce was made from sazae stock thereby preserving the natural taste of the shellfish.

Uni and Sazae

Next we were served the obligatory sashimi - an important course in any Kaiseki meal.  Both types of  fish were caught using ethical methods.  Chef Esaki would not have it any other way.  The tairagai (Japanese pan shell fish) was so fresh, you could savour the scent of the ocean.  This is a chewy fish and its texture is similar to that of clams.  The catch of the day was hirame (flounder) belonging to the flatfish family.  Hirame has high contents of inosine and guanine, making it sweet and naturally delicate in texture.  In Japan, this fish is often used for sashimi or sushi.  These were served with fresh wasabi and pepper flowers together with  a special ponzu sauce made by the Chef and air-flown from his restaurant in Tokyo.

Sashimi tairagai and hirame

The main dish was the ise ebi (Japanese Spiny lobster).  This spiny lobster from Ise Bay is a highly sought after delicacy and is a popular item on the menu of Japan's best restaurants. The meat was wrapped in kartaifi, a sort of broken down pastry, and deep-fried.  By doing this, the Chef succeeded in maintaining the crispiness of the coating while preserving the succulence of the top grade ise ebi meat within.  

Ise ebi

The orange colour prawn sauce enhanced the natural flavour of the lobster.  And the use of fresh organic vegetables, air flown from Yamanashi, helped to balance the overall effect of the dish.  The little ensemble comprises french beans, radish, baby okra and a prized singular carrot.  The carrot was surprisingly sweet, tasting a little like sweet potato.

The last of the savoury dish served was the traditional rice and miso soup.  Esaki elevated the rice and soup to a whole new level. The steamed rice with snapper and cresson packed tons of flavour but in a very delicate way.  The rice dish was accompanied by miso soup with two generous slices of taro.  This was no ordinary yam.  It is a special breed from Yamanashi that had the look of yam, the texture of turnip and taste of potato.

Steamed rice with snapper and cresson

Chef Esaki's dessert was simply out of this world!  The milk pudding was truly  a concoction of ingenuity.  Ten different types of wild grains were specially chosen for this dish along with the freshest summer fruits from Yamanashi including peaches and blueberries.  Over the top, the Chef carefully laid a thin layer of jelly made with white wine, and a dash of brown sugar.  Darling wife and I gave the dessert top marks.  

Milk Pudding

The lunch was not just a feast for the palate; it was a feast for the eyes as well.  Besides, Chef Esaki's creativity and attention to precision definitely won us over.

The restaurant is listed in the Top 50 Restaurants of the World and it is easy to see why.  We have made a note to have a meal at Esaki Restaurant when we next visit Tokyo

People and Places: The Blue Mountains

The Blue Mountains is one of Sydney's most popular tourist attractions.  Since it was Laura's first time to Sydney, I arranged for us to do a one-day coach tour of the area covering most of the area's major sights. I didn't expect my second visit to be so enjoyable.

The main attraction, of course, is the rock formation named the Three Sisters.  According to a popular aboriginal  legend, 3 sisters were turned to stone by their witchcraft father to prevent them from being captured by an evil spirit.  However while he was being pursued by the evil one, he dropped his magic stick and was therefore unable to turn his daughters back to life.  It is believed that even today, as tourists visit and pose for photographs, the sisters are waiting patiently for their father.  The character of the Three Sisters changes throughout the day and throughout the seasons as the sunlight brings out the magnificent colours.  

Darling wife and Laura posing with the Three Sisters.

Another famous sight is the Jamieson Valley.  Our tour guide drove us to a secluded spot, off the beaten track, from where we had a  panoramic view of the entire valley and its distant ridges.  However, as this was not an official lookout point, there was no safety railing around the rim.  But this made the visit much more adventurous and exciting for some of us.

Looking down to the expansive valley

The distant ridges

Posing here with darling wife.

Lunch was at the RSL (Returned and Services League) Club in Katoomba.  I had the fish and chips which was the set lunch served at the restaurant.  The food was unremarkable and I honestly cannot recall what the girls had.

Salad served with the main course

Fish and chips - most forgettable meal this trip

After lunch we drove to another Katoomba Lookout for more varied views of the rock formation and a ride on the Scenic Railway.  There was also time to catch the 20-minute cultural show featuring aboriginal music and dances.

From another well-trodden vantage point, we had a very good view of the famous rock formation called the Lions Head.  This aptly named rock juts out from the Katoomba Wall, looking down at the valley and its surrounding mountains.

Wifey and Laura posing with the Lions Head in the far distance

Close-up view of the Lions Head

Our tour ended with a brief stop at Leura where the gals did some shopping. Leura is a very pretty town with an English flair and its main street is filled with specialty shops, boutiques and cafes.  This would be the perfect place to spend a quiet weekend, away from the hustle and bustle of the city.

Shopping in Leura

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Food for Thought: Bills Cafe by Bill Granger

One of the highlights of our recent trip to Sydney was having breakfast at Bills Cafe by Australian celebrity chef, Bill Granger.

Bill was born in Melbourne into a family of butchers and bakers.  At the age of nineteen, he relocated to Sydney where he had his first taste of the culinary world when working as a part-time waiter while studying Arts.  However his passion for food overcame him and he moved out of the Arts circle and opened his first cafe in Darlinghurst when he was just 22.  He had no formal training but was a self-taught cook.  Hence, his easy-going approach to cooking.  His popularity grew and he opened 2 more outlets in Surry Hills and Woollahra.  Pretty soon, his reputation extended beyond the shores of Australia with branches opening in Japan and the UK.  Bill also has his own television series shown in over 10 countries plus several publications that are all international bestsellers.

His relaxed attitude was evident even as we entered his cafe in Darlinghurst.  We didn't get that awkward sense of formal 'stuffiness' that we sometimes sense in other restaurants.  The cafe was done in bright monochromatic colour.  In its layout, Bill adopted the new age 'communal dining' concept. In the main part of the dining area is a huge wooden table large enough to accommodate about 20 odd persons with space enough for working on your laptop or iPad while having breakfast or just sipping on your morning coffee.  There are also little private nooks for those who prefer the privacy.

The kitchen, although not entirely open in concept, has a large window that affords an unblocked view of what's happening inside.

Bill's Cafe offers breakfast until mid-day.  The breakfast menu is uniquely Bill's, offering such appetising creation as coconut bread, ricotta hotcakes, edamame hummus, pork and fennel sausage, and house kimchi.

On arrival and once we were seated, the friendly waitress offered us a complimentary glass of forest fruit and strawberry yoghurt, with the compliments of the chef.  Darling wife ordered two soft-boiled organic eggs served with buttered sourdough soldiers (AU$14) and a side order of avocado salsa with paesanella ricotta (AU$4.50).  Laura and I had the ricotta hotcakes with banana and honeycomb butter (AU$19.50).

2 soft-boiled organic eggs with buttered sourdough soldiers

Avocado salsa mixed with paesanella ricotta

2 soft-boiled organic eggs

Ricotta hotcakes with bananas and honeycomb butter.

The food at Bills Cafe was, undoubtedly, good.  Breakfast buffs will not be disappointed, definitely.  When you are in Sydney, do make time to have breakfast at Bills Cafe.

Bills Cafe
433 Liverpool Street
Darlinghurst, Sydney

Ambiance:  8
Service:  8.5
Food:  8.5
Recommendations:  Ricotta hotcakes, sourdough soldiers, avocado salsa 

Food for Thought: Korean BBQ at Kkongdon

The Korean concept dining, Kkongdon Korea BBQ - is brought to Singapore by JP Pepperdine.  This is the same group that also manages Jack Place and Restaurant Hoshigaoka, among others.  Kkongdon's first restaurant was launched in Sinchon, Seoul in January 2005. Today, in less than 10 years, there are over 67 outlets in Korea alone.  Like its mother restaurant in Seoul, Kkongdon Singapore maintains the same philosophy of offering its guests high quality Korean BBQ at affordable prices.

We had prior bookings and when we arrived, everything was ready for us. There was absolutely no fuss when we requested to change seats and it was all executed like a breeze.

We chose to order from the a la carte menu. If you prefer, they also offer set meals that are very reasonably priced.  A small counter offers a limited variety albeit free flow spread of kimchi and other Korean side dishes.

For mains,  our order comprised a serving each of the spicy marinated pork belly and the beef fingers. 

Spicy marinated pork belly

Although the beef was of natural fed prime cut imported from their own Silver Fern Farms in New Zealand, darling wife and I still preferred the marinated pork belly as it had more oomph. The layers of fats barbequed to a light crisp gave the meat that special sizzle and flavour familiar to every pork belly lover.  We enjoyed the pork belly so much we vowed to make a return visit just for this dish alone.

The other dish that we really enjoyed was the restorative ginseng chicken. The young chicken was served whole, stuffed with sticky rice, jujubes, garlic and, of course, ginseng.  Besides being a booster for the immune system, this popular Korean dish is also believed to promote longevity and increase libido.

Ginseng Chicken 

We also had pork kimchi stew. When it arrived at the table, my first thought was, “I’m having an overdose of kimchi.” Surprisingly, we still enjoyed it. The soup was robust with heavy overtones of fermented kimchi and hot chilli pepper.  The pork, on the other hand, was subtly infused with the flavours of the ingredients.

Pork kimchi stew

Overall, we were happy with the dishes. However the only let-down would be the kimchi pancake. It was not crispy as I had expected. Instead it was soft and limp.  For me, it simply lacked the crunch!

We also had a miniature serving of bibimbap, Korean-style steamed egg, and cold noodles, all of which were good but not exceptional.

Bibimbap

Special mention must be made of the dips and sauces that came with the meal. We were informed by the staff that these are brought in direct from Korea thus ensuring consistency in taste and quality. We particularly like the Oriental dressing and the Ssam Jang sauce – a spicy chilli sauce. A sort of onion sauce was also provided and this was the perfect accompaniment to the barbequed meat.

Besides good food, realistic pricing, and service with a smile, KKongdon also provides a clean 'smoke-free' environment which makes for a pleasant dining experience. Retractable suction hoses are installed above each table and air purifiers are placed strategically throughout the restaurant space. On exiting, they spray a deodorant-like mist to get rid of any residual odour that might have lingered on your clothing.

Kkongdon Korea BBQ 
6 Raffles Boulevard 
#B1-01/02 Marina Square (Marina Link)
https://www.facebook.com/kkongdon.sg

Service:  7.5/10
Ambiance: 6/10
Food:  7/10
Price:  $$
Recommended dishes:  Korean ginseng chicken, spicy pork belly, pork kimchi stew.