Food for Thought: Old Habits

Tucked away in idyllic Telok Blangah Rise stands an old shop house filled with goodies from the past.

Owner Donovan Goh graduated as a Chemical Engineer but his love for vintage took him on a different road. On his return to Singapore, he dabbled with selling his collection at weekend flea markets.  Swayed by the cafe culture in Melbourne where he studied, he was inspired in July of 2014, to open Old Habits as a vintage boutique cum cafe, together with wife Selena.  His strategy worked and Old Habits is fast gaining popularity as the "in place" for the "in crowd".  

To me the place is 'reminiscent of a past era'.  Seated on retro furniture, sipping hot tea, I glanced around the room, admiring a whole array of collectibles ranging from antique signboards to school day toys.  Music from the 50s and 60s wafted softly through the air soothing all of our tired nerves.

You even get to play with some of the toys.

Old Habits is not just about old things.  Owner, Donovan, has put together an interesting menu proffering such fascinating new dishes as Jessy's Spicy Casserole, Simply Salmon and Coconut Kuih with Ice Cream, all with a nyonya twist.

The Spicy Casserole was inspired by Jessy (a relative) who cooks a mean curry chicken.  So the shepherd pie dish is filled with nyonya flavoured spiced chicken chunks instead of the usual stewed mutton.  Don't let this rather plain looking dish deceive you!  In fact, wifey and I enjoyed this dish so much, we have added it to our 'must try' list of food to eat.  Its taste is uniquely Singaporean. Donovan has succeeded in turning the common shepherd's pie into a fusion Peranakan specialty.

Another appetising dish with nyonya influence is Simply Salmon.  Grilled salmon tops a plate of sphagetti tossed in sambal belacan and olive oil with button white mushroom. This is of course an original creation by owner Donovan.  The sphagetti is done just right - al dente as they say in Rome. Eating this dish will bring you back to your Peranakan roots.

A most befitting end to a meal at Old Habits would be Donovan's Coconut Kuih.  This souffle-type dessert, like all the other dishes we tried, has a strong nyonya influence.   It is a delightful sweet made of desiccated coconut served with a single scoop of ice cream.  But be warned to order in advance as it is done on the spot and requires at least 20-30 minutes preparation time.

Donovan intimated to me that he is working on some new dishes including a painfully delicious dessert and I can't wait to try it when it gets on the menu.  He is also bringing in some crafted beer so drinkers, watch out.  Old Habits may well be the new drinkers' hangout.

Old Habits
Block 38 Telok Blangah Rise 
#01-315

Ambiance:  10/10
Service:         8/10
Food:             8/10
Pricing:        $$
Recommendation:  Jessy's Spicy Casserole; Simply Salmon; Coconut Kuih; Osmanthus Sencha

Food for Thought: Makko Teck Neo's Neighbourhood Nyonya Cafe

A friend recommended me Makko Teck Neo swearing that it serves the best nyonya food. Another friend said their pineapple tarts were irresistible.  After my first, and possibly last visit, I found both claims to be far from true.

On approaching the cafe, we were impressed with the lunch crowd.  All but 2 tables were occupied and this definitely raised my hopes.  We found our own way to a vacant table and the menu was unceremoniously placed on the table without any words of welcome.  There were at least 4 or 5 waiting staff but none seem too bothered about ensuring the customers' comfort or showed any interest in catering to the customers' needs.

Finally, having caught the attention of a waitress, we placed our order of pork rib curry, ngoh hiang, stir-fried mixed vegetable and bubur cha cha.  I was surprised that popular vegetable dishes like chap chye and sayur lodeh were not on the menu.  What was even more shocking came after the dishes arrived.  We requested for sambal belacan and the waiter nonchalantly told us that they did not have any.  Sambal belacan, to me, is synonymous with peranakan food.  So how authentic can this cafe be?

The first dish to arrive was the pork rib curry.  The pork was tender and the meat fell off the bone effortlessly.  The potatoes were firm and, fortunately, not over-cooked.  The gravy was thick but lacked the fragrance of the usual herbs and spices that make a good curry. Also, the after taste of ready mix curry powder was overpoweringly strong. To me, this was a miss.

Next came the ngoh hiang, and this was the only savory dish that was worth the cafe's reputation. The skin was crispy and light without having any bad after taste of residual grease.  We could taste the sweetness of the chopped prawns and minced pork blended with some bits of vegetables.  There was also definitely a heavier than normal dose of coriander.  We love herbs so this dish went down well with us but still it wasn't good enough to make us want to come back for more.

The only vegetable dish on the menu was stir-fried mixed vegetable.  Besides this, there were pineapple salad and acar but I won't really consider these as vegetable dishes.  For want of a better choice, we ordered the mixed vegetable - a decision that we grossly regretted.  The vegetables were sorely under-cooked. While I prefer my greens to be well cooked and soft, Teck Neo's version was hard, crunchy and practically tasteless!  In fact, the cabbage appeared rather green and raw.

The meal's saving grace was the bubur cha cha.  The santan was thick and full of flavour with enough sweetness - the way a good dessert should be.  The sweet potato and yam were cut to tiny bite sizes ensuring that they were properly cooked right through.  And, what pleases me most, were the colourful starch pieces floating elegantly amongst the root vegetables.  If ever I should return to Makko Teck Neo, it would be for their bubur cha cha.

As for the very popular and so-called "irresistible" pineapple tarts which I was told customers would queue for hours during the festive seasons, I found them to be over-rated.  It did not meet my expectations.

What the cafe misses out in food quality, it also failed to make up in customer service. Throughout our meal, we noticed the waiting staff going about their work as if they were working at a hawker stall. There was no friendly greeting nor smile to put customers at ease or feel welcome. And this is my first experience in a cafe where no serviettes, plain water or toothpicks are provided.

Our afternoon's journey to Telok Blangah was saved by the bell when we chanced upon a most delightful cafe just a stone's throw from Makko Teck Neo on the other side of the wet market.  I shall write about this place in a later post.


Makko Teck Neo
Blk 35 Teloh Blangah Rise 
#01-303 Singapore 090035

Ambiance:  8/10
Service:       4/10
Food:           4.5/10
Price:           $$
Recommendation:  Nyonya ngoh hiang; bubur cha cha

Food for Thought: Kamameshi @ Sun with Moon Japanese Dining and Cafe

The minimalist-Zen decor of Sun with Moon Japanese Dining and Cafe is casual yet stylish.  It has a very inviting feel to it.  We were grateful that they could squeeze us in at the last minute even though we showed up on a Friday evening without any advanced reservation.  So we didn't complain when shown to a table right at the restaurant's entrance.

Helmed by Executive Chef, Tokio Sawai, the restaurant aims to serve authentic traditional Japanese fare alongside an array of more creative dishes.   One of its specialties is Kamameshi - flavoured rice steamed with specially selected ingredients in an iron pot.   At Sun with Moon, the broth and ingredients are meticulously prepared so that every pearl of rice is fully infused with the ingredients chosen.  The seasonings used to create the broth are also skilfully chosen.

Premium Seafood Kamameshi comprising flame-seared seafood mix of grilled eel, oysters, sea urchin, scallop and crabmeat served in an iron pot with flavoured steamed rice

On our last visit, both darling wife and I chose the Unagi & Yakiniku Kamameshi.  The fragrant steamed rice is topped with grilled eel with sweet soy sauce together with slivers of sauteed beef topped with egg yolk.  Every spoonful of Japanese rice was full of aromatic delight infused with the thick broth of bonito and kelp and ingredients like mushroom, chestnut, konjac, carrot and lotus root. The unagi was soft and tender and very tasty with a light hint of sweetness from the drizzle of soy sauce.  The thinly sliced beef too was very tasty with sufficient fats to ensure the moist tenderness expected of good Yakiniku.

Kamameshi with Grilled Unagi and Yakiniku

To end the meal on a very happy and satisfying note, we had for dessert their famous Hokkaido Chocolate Mille Crepe  and Sun's Tofu Cheese Cake.  Honestly, I prefer the Tofu Cheese Cake from Japanese Dining Sun @ Chijmes.  However, the Mille Crepe was sublime.

Hokkaido Chocolate Mille Crepe

Sun's Tofu Cheese Cake

Throughout our meal, the waiting staff were prompt and attentive.  We were served by 3 different staff, all of whom were polite and friendly.


Sun with Moon Japanese Dining and Cafe
501 Orchard Road
#03-15 Wheelock Place
Singapore 238880
Phone: 67336636


Ambiance:  8/10
Service:       9/10
Food:           8/10
Pricing:       $$
Recommendation:  Unagi & Yakiniku Kamameshi; Hokkaido Chocolate Mille Crepe

 

Food for Thought: High Tea at The St Regis

I had high expectations when I placed reservations for High Tea for 2 at St Regis.  It was to be held in the hotel's French restaurant, Brasserie Les Saveurs and naturally, I was looking forward to 6-star treatment and service.

On entering the restaurant, we were enthralled by its decor and ambience.  It was definitely 6-star quality.  Unfortunately, for me the 6-star quality ended there.  Their level of service, in my humble opinion, is no better than that of a 3 or at most 3.5-star hotel F&B outlet.

6-star decor and  ambience

Once seated, we placed our order from its menu of 24 TWG tea blends.  Wifey's choice was Pai Mu Tan and mine was Emperor Sencha.  Both the blends were refreshingly light.

As far as food went, there were some hits and several misses.

Let's begin with the Quintessential 3-Tiered Silver Stand which to me, had a good number of misses. The top tier's Sweet Delights comprises Mocha Eclairs, Raspberry Tarts, Creme Caramel with Orange Compote and home-made chocolate praline.  These were left untouched.

Sweet Delights from the Silver Stand

The classic Finger Sandwich, 3 types in all - Smoked Salmon, Egg and Mayonnaise and Cucumber - would have been perfect if only the bread had been softer.  The chef chose cream cheese for the cucumber sandwich and gave it a fruity twist by adding thinly sliced tomato. I would have equally enjoyed a good old fashioned English cucumber sandwich with a simple dash of lemon on unsalted butter. 

3 types of finger sandwiches

Leaving the Silver Stand aside, I turned my attention to the Chef's selection of sushi which provided a delectable Asian zing to the otherwise predominantly Continental spread.  This was indeed a revivifying variation for a die-hard Asian like me.

The cold cuts were outstanding. The prosciutto was finely smoked with a tinge of saltiness and slight tones of earthiness.  The Terrine of Salmon, on the other hand, was creamy and light.  When placed on the tongue, it gently bursts into an explosion of peppy flavours.  

Smoked salmon, prosciutto and Terrine of salmon

Another highlight of the St Regis High Tea had to be its Scones and Conserve section. Besides the classic St Regis plain scones, there were also cranberry, duck and orange, pesto among others.  The conserves included cherry and gingered rhubarb.  Along with these were a selection of jams, clotted cream and Chantilly cream.

Cranberry scone topped with cherry conserve, apricot jam and clotted cream

At one corner of the dining hall is a counter where they serve piping hot waffles and crepes made to order.  I had waffle with maple syrup and a scoop of vanilla ice cream from a separate ice cream cart.  The waffle was crispy on the outside and soft and fluffy on the inside - just like the way momma would have done it.

For me, the piece de resistance  was the cheese platter with its condiments of nuts and fruits.  You get to choose from bowls of roasted cashew, peeled walnut, roasted almond and almond flakes. Although there were dried fruits at the counter, I selected mine from the fresh fruit section.

Crackers were not available from the cheese counter.  However, the very helpful Malaysian waiter was quick to bring me some when requested.

Despite several misses, it was overall a pleasing experience mainly because of the decor and ambience. The background music provided by an old gentleman on the piano added to our overall enjoyment.

Brasserie Les Saveurs
The St. Regis Singapore, Lobby level
29 Tanglin Road, Singapore 247911

Ambience:  9/10

Service:      6/10

Price:          $$$

Food:          7/10

Food for Thought: Cupcakes and Sugar Rolls

Nowadays we are spoilt with choices when it comes to cakes and pastries. There's Brunetti, The Pattisier, TWG and the list goes on and on.  Not to be forgotten are the great old dames like Chin Mee Chin, Sembawang Confectionary, LE Cafe and Balmoral Bakery.  And then there is Dino Cake House & Cafe, a newer player which offers some old-school recipes including cupcakes.

Yes, cupcakes and sugar rolls!  In spite of the proliferation of modern cake shops offering a much wider spread including some with fanciful Continental names, I still find great delight in the good old cupcake and sugar roll.

While many grand old cakes shops are no longer around, Chin Mee Chin along East Coast Road still makes some the best cakes on the island.  One of the most popular items here is the Sugee Cake. They are also famous for the kaya as well as their buns with butter kaya. However, to me, it is their sugar roll that reigns supreme.  The roll falls under the 'die die must eat' category.  The pastry is springy albeit a little dry and the rolls are generously coated in sugar (not the fine type though) which gives it the extra crunch.

Sugar Rolls from Chin Mee Chin

Another one of my childhood favourites is the cherry cupcake. And the best can be found at Dino Cake House & Cafe along Upper Thomson Road.  The ones sold here are more spongy and buttery than the ones from Chin Mee Chin.  Besides cherry, they come in several other flavours but only the cherry ones do the trick for me.

Dino's cherry cupcake

Chin Mee Chin
204 East Coast Road
Open Tue-Sun 8.30am-4.00pm
Recommendation: Sugar roll (Rating - 9.5/10)

Dino Cake House & Cafe
257 Upper Thomson Road
Open daily 9.00am-9.00pm
Recommendation: Cherry cupcake (Rating - 9/10)

Food for Thought - Fat Cow A Japanese Inspired Steakhouse

On its website, Fat Cow claims to be a Japanese Inspired Steakhouse and it certainly lives up to that claim.

Located in an inconspicuous corner of Camden Medical Centre, off the tail-end of Orchard Boulevard, Fat Cow serves up some of the best set lunches at affordable prices below S$60.  For dinner, select from their menu of well marbled beef from Australia, USA and of course, Japan.  Although they are big on beef, their very selective menu also has other offerings like tuna, bream and cod.

The decor is simple yet exudes an air of sophistication.  Lighting in the restaurant is dim but this only added to our enjoyment as our senses became heightened.

It was a Saturday afternoon when we visited.  The shabu shabu counter quickly filled up within minutes of our arrival.  It was quite a challenge deciding on our order.  After much consideration, wifey ordered the Fat Cow donburi while I had the Bara chirashi.

The Fat Cow donburi is a simple meal consisting of slices of charcoal grilled wagyu beef and an onsen egg on rice.  The beef was tender and juicy with a slight hint of garlic.  Shiro negi was added, enhancing the dish to new heights of sensation.  We were not expecting the best grade of wagyu for the donburi but were pleasantly surprised that the slivers of beef melted in our mouths effortlessly.  I would have guessed that it was at least of A3 grade.

Fat Cow donburi

My Bara chirashi paled in comparison, however, it still made for a very satisfying meal.  The dish was colourful with cubes of different shades of sashimi atop fragrant sushi rice.

Bara chirashi

The lunch set came complete with miso soup, salad, chawanmushi and dessert - all of which were of amazing quality.

Salad

Chawanmunshi

For sides, we ordered zucchini flower in batter.  It was deep-fried to a light shade of gold and had a very crispy texture on the outside.  Inside, the flower retained its crunchiness and freshness.

Zucchini flower

We walked away feeling completely sated and satisfied.  How would I rate my experience at Fat Cow?  I would say it was not just good; it was memorable!


Fat Cow
1 Orchard Boulevard
#01-01/02 Camden Medical Centre
Singapore

Ambience:  7.5/10
Service:       8/10
Food:           8.5/10
Pricing:       $$$