Showing posts with label noodle. Show all posts
Showing posts with label noodle. Show all posts
SPRMRKT goes Vietnamese: From Street Food to Fine Dining
Labels:
bahn mi,
brunch,
cafe,
fine dining,
four hands dinner,
noodle,
pho,
robertson quay,
street food,
vietnamese,
will return
·
Just 10 more days to get your hands on some of the specials at SPRMRKT (both McCallum Street and Robertson Quay outlets) as the kitchen folks pay tribute to the 45th year of harmonious Singapore-Vietname diplomatic rapport, with their debut cultural showcase "SPRMRKT Vietnam". Dedicated to showcasing the best of what Vietnam has to offer, the kitchen have dished out fresh interpretations of Vietnamese classics, Bahn Mi? Beef Pho? Banh Xeo? Yes, if you can't afford the trip up North, the daily specials is as close as you can get to actually living the sun, sea and dusty street-life of Vietnam and all its glory.
HolyCrab!: Let's Get Physical
Labels:
affordable,
bugis,
crab,
hidden finds,
Hokkien mee,
large groups,
noodle,
tan Quee lan,
will return
·
Another Crab restaurant has popped up in Singapore, but wait, one that serves White Pepper, Butter, Green Chili and Balsamic Vinaigrette crabs? Count me in!
After seven years of operating as a private dining enterprise, HolyCrab has opened its first outlet at Tan Quee Lan Street, showcasing the titular crustacean in unique flavours that are bound to leave an impression.
Tsuta Singapore celebrates their first-year anniversary with two brand new ramen offerings
Labels:
michelin starred,
noodle,
orchard,
quick picks,
ramen,
roast duck
·
Helmed by Chef Yuki Onishi, Tsuta's flagship outlet in Japan is the world's first Michelin-starred ramen eatery. Its outlet in Singapore at Pacific Plaza has been awarded the Bib Gourmand Award for the 2017 MICHELIN Guide Singapore. In conjunction with Tsuta's first anniversary, Chef has created two duck ramen dishes specially for Singapore that have made available to the public on the 4th November' 17.
Inaniwa Yosuke x Machida Shoten Collaboration Menu: Think I just found my favourite Udon
Labels:
affordable,
bitejapan,
comfortfoods,
family friendly,
japan food town,
japanese,
must go,
noodle,
orchard,
toreta,
udon,
wisma atria
·
I've heard word about this place even before I set foot in the joint. And that my friends, is the hallmark of a business's success, the power of the word-of-mouth. Thanks to my side-line activities *ahem*, I had the privilege to try out Inaniwa Yosuke's infamous udon.
We started off with the largest set in the house - The Tempura and Ajikurabe Set ($32) which comes with Tempura, tsuke udon with both syoyu and GomaTare dipping sauces, kake udon, creme caramel and the whole she-bang. For that price, this set is a whopping steal and is sufficient for two peckish diners looking for a quick afternoon fix. Having had an age old history that concerned the Emperor's decree to continue udon production solely for the royal family, you know for sure that you're in for the real deal. The noodles were finer than commercialised renditions with a slippery edge and glistening appearance, the very epitome of Akita craftsmanship and skill in Inaniwa udon making.
I much prefer the Tsuke Udon, the coolness of the strands accentuated when dipped into simply made syoyu sauce with a scatter of scallions and accompanying wasabi.
We were also fortunate to be given the chance to try the Inaniwa Yosuke X Machida Shoten Collaboration dish with the broth single-handedly prepared by the talented folks of the latter establishment also based in Japan Food Town. A rich Tonkotso broth, this is one to leave a pleasant oleaginous finish to your meal, the clever infusion of yuzu lightening the flavor, balancing out the finesse of the springy udon to the robust but intriguing broth. This is served with Kakuni Tamago, stewed Hokkaido beef yielding to the bite with little resistance while the flavored egg cooked in shoyu injects a high level of comfort. A definite must-have within the short 2 week span of its collaboration.
 |
| Tokyo Dashi Maki Tamago ($12) |
I think it's not required that I wax any more lyrical about this place. The simple bullet-point listing, substantial evidence enough to prove that Inaniwa is worth a visit anytime. Heed my advice and scoot on over now!
Inaniwa Yosuke
Japan Food Town
Wisma Atria
t: 6262 3279
Operating Hours:
Mon - Fri: 11 30am - 3pm; 5pm - 11pm
Sat - Sun: 11am - 3pm; 5pm - 11pm
RedRing Treasures: Chicken Cutlet Noodles in the heart of town
Labels:
affordable,
curry rice,
food court,
fried chicken,
must go,
noodle,
orchard,
will return,
wisma atria
·
If RedRing Treasure was born out of a moment of Eureka!; boy would I not have surprised. Especially given the founding family's deep rooted history in engineering. But for a fact that the business was the successful product of a young culinary talent's tenacity in the kitchen and his parents unwavering trust and support in his work; did it struck a chord in my heart.
Birds of a Feather: Contemporary Szechuan cuisine in cafe settings || You should flock to this one.
Labels:
affordable,
burgers,
cafe,
cocktails,
contemporary,
desserts,
hidden finds,
must go,
noodle,
szechuan,
wifi
·
Birds of a Feather along Amoy Street is anything but unassuming. What really impresses me about the store is it's depth and differing vibes with every crook and cranny. The front section is seemingly formal, similar to Bochinche; traverse your way in the direction of the kitchen and you'll find a specific zone awashed with the warm glow flooding in from the skylight above head. The ginormous mounds of wood employed as table tops flanked by tufts of greenery and lush fern. Mesmerizing. Tucked away in the space behind is a large communal table equipped with power-points flushed into corners - perfect for impromptu meetings or long mulling sessions accompanied with a good cuppa joe or perhaps a cheeky afternoon cocktail. Befitting of that restorative settings is a food menu like non-other I've seen; contemporary Szechuan cuisine served cafe style. Now, you really ought to give it a go.
Monday Light Bites: Roxy Laksa EST 1952 @ Timbre+
Labels:
affordable,
hawker,
hidden finds,
laksa,
local food,
noodle,
onenorth
·
Not to be confused with the original Roxy Square laksa, Roxy Laksa EST 1952 was borne out of humble push cart origins. Started by Mr Lim Kiok Seng who used to station his cart outside the Roxy Theatre, the recipe has since then been passed down to its current 3rd generation runner, and endearingly, his grandson, Mr. Mike Lim.
With a short stint at East Coast Lagoon Food Village, the stall has now relocated to Timbre+, this brazen move in collaboration with lawyer-turned-chef Willin Low of famed Wild Rocket. It's long heritage a tad aloof to the new-ish facade of the shipping container composed grounds. Still, food standards here are kept on a tight ship and artisanal integrity is preserved, right down to the itty gritty details. Mind you, Mike still takes to squeezing his own coconut milk by hand, daily.
Ordering is kept fuss-free at the stall, and unlike the usual where you get a choice of noodles and the decorative sides of egg and cockles. Roxy Laksa only does theirs one way - the Roxy Laksa ($4.50) comes served with slices of fishcake, prawns and beansprouts. All splayed out over thick rich gravy with hand chopped spices for a touch of Perenankan nostalgia. To be perfectly honest, I've not quite savoured a broth like this, chock full of prawn bits and thick with nyona influences, this will have you slurping till the bottom of the bowl.
So if you're around the area and looking for a quick laksa fix, visit Roxy Laksa EST 1952 and show your support! Last I've heard Chef Willin and Mike are working out plans to create a production kitchen that will make hawker food on a more scalable level without compromising on flavors!
Roxy Laksa EST 1952
Timbre+
73A Ayer Rajah Crescent
S(139957)
Operating Hours:
Mon - Sat: 9am - 6pm
Sun: Closed
Hokkaido Izakaya @ Japan Food Town: Worth queuing in line for
Hokkaido Izakaya in Japan Food Town is an extension of its exuberant culture displayed on Tanjong Pagar road. Yet, even with it branching out into a less exciting venue (in a mall), the restaurant always sees the backing of long lines. If that doesn't say something about the quality of food here, I really don't know what else justifies as valid proof.
Relying on Hokkaido's produce as vision, the establishment dishes out the best of ingredients from towns such as Yakumo, Akkeshi, Furano and Kamishihoro - albeit not in your usual omakase fou-fou but in a more approachable manner with wallet friendly prices to boot. Hence the long lines that you'll have to endure. But let's get this straight, if you're looking to kick off an illustrious night with friends, then a meal at Hokkaido Izakaya would be 'it'. Bearing in mind that they do carry a rather pervasive list of sake and shoju to fuel any conversation.
Wanton: Seng's Noodle Bar - Meat fest with a side of egg noodles
Labels:
good eats around tanjong pagar,
must go,
noodle,
tanjong pagar,
telok ayer,
will return
·
My first encounter at Wanton was filled with lofty aims to please the stomach and prevent the impending doom of a incurable hangover on the partner's part. However, this came to naught with the annoying chimes from the service staff cajoling the two of us, starving wanderers to purchase sake? Not the best way to start the meal, especially when the partner had visibly entered a state of euphoria from a little too much liquid confidence earlier. We shouldered on and politely declined three times before the stoves were fired up to greet our last orders.
The menu is relatively simple to navigate. The staple egg noodles ($1) followed by an entourage of premium 'sides' in the form of Braised pork knuckle, pork belly, pork belly and more pork belly. I kid you not, the feast that you'll derive at the table is nothing short of a nutritionist's nightmare. What's going to stop you from ordering a beer now?
Chow Fun Restaurant and Bar: Modern Noodle bar in the Grandstand
Labels:
bukit timah,
downtown line,
family friendly,
fusion,
Grandstand,
hidden finds,
modern,
noodle,
sixth avenue,
southeast asian,
tapas
·
Nestled in the heart of The Grandstand, everything about the newly opened Chow Fun Bar and Restaurant is fresh and fun! Stepping in, one is almost instantaneously transported to an underground American Chinatown eatery. The intimate space sports quirky decor, everything from vintage 1930 postcards to a feature wall of fortune cat figurines to a hand-painted dragon mural. The space practically thrums with energy and character, something also reflected by the concept and menu.
Having spent 20 years in the US, Singaporean chef and owner Alicia Lin serves up an unconventional menu of 18 different Asian and Western inspired noodle dishes, many with innovative interpretations. To bump up the unique factor, all noodle dishes are served in $2.90 tasting portions, inviting guests on a gastronomic adventure where one can try a myriad of noodle types and tastes. As someone with eclectic inclinations and who is admittedly insatiable when it comes to food flavors, this concept is absolutely perfect.
Tempted yet? Get ready to be spoilt completely rotten for choice!
Kanshoku Ramen @ Orchard Gateway: Keeping it real
Labels:
affordable,
all day,
hidden finds,
noodle,
orchard,
orchardgateway,
ramen,
somerset,
will return
·
It is never cold in Singapore. But since rain is in the air, often. What you want to be eating is ramen - a seemingly popular themed restaurant springing out like baby rabbits across the land - it's tonic effect against the chill (mostly from stepping in and out from blazing temperatures to frigid malls), highly regarded
The first thing you should know at Kanshoku Ramen is that they make their own ramen, no commercial, over-alkalised nonsense here. Secondly, the two young men behind the shop have no kitchen experience prior to setting up the two instalments of Kanshoku. Passion-driven and fuelled by a need to provide good food at reasonable prices to the masses; hence the eye-catching location at Orchard Gateway mall - just mention 'Psst, you know the new blue ramen stall near Orchard Central?' - Everyone nods in unison.
Sakura International Buffet Yio Chu Kang: Facelifts
Labels:
affordable,
buffet dinner,
buffets,
cakes,
chinese food,
chocolate,
desserts,
dim sum,
family,
family friendly,
halal,
local food,
noodle,
sashimi,
seafood,
sushi,
thai food,
yio chu kang
·
Sakura International Buffet Yio Chu Kang has recently introduced its revamped storefront and a brand new dining concept complete with a fresh line-up of signature dishes. We got first dips and here's our verdict, to better aid you in navigating the intimidating spread.
For starters, dive straight into the Boston Lobster & Argentine Red Prawn Hokkien Mee. A luxed up version of the perennial local favourite, the glorious lobster and fresh prawn perched on top a bed of moist al dente noodles definitely does whet the appetite for more.
I would advise you to make a pit stop for the Shrimp Paste Chicken if you catch it being refilled with a fresh batch. Piping hot straight out off the fryer and handsomely arranged, the flavors in these are legitimately authentic.
Chabuton - Premium Kurobuta Ramen at not so premium prices.
Labels:
japanese,
may return,
noodle,
orchard,
orchard 313,
ramen,
somerset
·
Being crowned "Best Ramen Chef" and receiving a Michelin star is a pretty big feat for someone who just makes ramen. So I guess you can say we're pretty blessed that chef Yasuji Morizumi has decided to bring this exclusive ramen to our shores.
Billed as the Premium Tonkotsu Ramen, it has the usual shebang of bamboo shoots, japanese leek and soft boiled egg. But what makes it special is that beautiful marbled Kurobuta pork that bursts juices into your mouth. Gutted that only a small piece was given, perhaps they should offer more for a separate charge.... Oooh.. and their luscious blend of tonkotsu and chicken collagen broth went down a treat too. We were instructed to slurp it up instead of mixing everything together, so that we'll get the difference in flavors. The mouthfeel was definitely not as thick and gravy like, and the taste isn't as "meaty" (sorry, inside joke) as a full on tonkotsu broth you can find in places like Gumshara, Sydney. Noodles were cooked to perfection. Firm and springy and you definitely expect nothing less from a famed chef. Our egg came out nicely and way better than our first try...
So there you have it kids. Do check it out and it's on for a limited time (17 Jan - 31st March 2015) and costs only $18.90
Chabuton
313 Orchard Road #B2-01
313@Somerset
t: 66368335
Opening Hours:
Daily 11 30am - 10pm
This post is written and photographed by the fabulous Sylvester F of thenomcollective.blogspot.sg who is a professional french fryer, lover of hats, and is secretly addicted to alcohol.
Jing Hua: Dumplings galore
Labels:
affordable,
bugis,
chinese food,
dim sum,
family friendly,
hidden finds,
noodle,
pancakes,
will return,
xiao long bao
·
Having been a loyal fan of the original outlet at Neil Road, I turned to the newer branch at BugisVillage to get a quick dumpling fix.
So to be honest, with regards to ambiance, Jing Hua doesn't quite cut it with it's blank white walls and cheap furniture meant to withstand the anticipated rowdiness of the Chinese dominated crowds. The unfussed decor as if serving to accentuate and highlight the authenticity of the food.
The first dish we had at Jing Hua was a piping hot bowl of Zha Jiang Mian. A saucy mess of meat sauce sprawled over springy noodles and laced by cool shreds of cucumber. This was a yummy dish, best savoured with a spoonful of chili sauce, tossed high till the potent sauce drapes every strand with it's streaks of umami. It was a gentle start. One that eased our stomachs into the barrage of heavier dishes that the Northern Chinese were better known for.
The Xiao Long Bao arrives as delicate parcels of hot soup enrobing sweet morsels of pork mince. In my opinion, these came out a little flat, literally, each dumpling could have benefited from a boost in the volume of soup. However, the delicate pleats received technical bonus points from the hungry diners.
The Pan-fried Dumplings gets nods all around the table. It's crisp base in contrast to it's juicy innards propped up by a well balanced mix of spices, incorporated fats and succulent mince. These were pulled away from the heat all in precise moment that rendered all conditions perfect for these golden pillows.
One cannot set foot out the door of Jing Hua without having their Red Bean Pancake. A classic dish unlike the usual overly crisp renditions that you find so commonly here, these had a queer sort of custardy spongy innards beyond the flecks of toasted white sesame and golden brown crunchy skin. A generous amount of sweet red bean paste smothers the dough before being wrapped up in a tight rectangle package and pan fried till an inch of its life. What emerges is a alluring goddess that punishes the greedy with a tongue scorching forfeiture from it's piping hot innards. Still,.. utterly delicious.
Jing Hua
159 Rochor Road
S(188434)
Opening Hours:
Daily 11 30pm - 3 30pm
5 30pm - 10pm
Hakata Ikkousha Ramen: where the broth and boiled eggs runs freely
Hakata Ikkousha basically takes the heritage of Tonkotsu Ramen and combines it with the happiness that its' ramen is to bestow onto people. Chef Kousuke, after holding the reigns for Singapore's Ultimate Ramen Champion for two years has gone on to open his second Singapore-based restaurant in CHIJMES.
It's menu is easy to comprehend with range of variations that allows for a bit of personal flair. Feeling a bit flat-lined from work, I opted for the straightforward Ajitama Tonkotsu ($14) which is composed of ramen steeped in boiling water and served in a collagen rich pork bone broth and then some razzle dazzle injected in with the lava-centered Ajitama (seasoned egg). It was an undeniably intense dish, that showed the energy and skillfulness of the chef with a great respect of tradition along the lines of Japanese cuisine. The spoonfuls of creamy soup catapulted themselves into my mouth at the slightest encouragement and I appreciated the Chef's easier touch on salt as compared to many other local versions. I did not fancy the noodles however , finding that it's anorexic proportioning did not work well with the full-bodied flavors of the broth.
As much as I fancy the soup, the noodles for me was the weakest player in the team that would probably hinder me from a return visit. That's just me, I'll let you be the judge.
Hakata Ikkousha @ CHIJMES
30 Victoria Street
#01-07 CHIJMES
Operating Hours:
Mon-Sat: 11 30am - 10pm
Sunday: 11 30am - 9pm
Chabuton: Ramen with the Stars
Labels:
japanese,
may not return,
noodle,
orchard central,
ramen
·
Just a week ago, I was next door sampling the offerings of Saboten at their newest outlet housed in the quiet enclaves of the Orchard Central basement levels. The opening of Chabuton was a welcomed diversity to the area, the bright white furnishings of the establishment suggesting a focus on food rather than creating a chic ambiance.
Impressive credentials have driven swarms of Ramen hungry fans to its doors in the first few weeks of its start-up in Singapore and I trod lightly around the media rave and heavy publicity. Only with a slight plea from S prompted me to make an early trip on a weekend before the lines formed. Spearheaded by Chef Yasuji Morizumi, the restaurant demands respect with the first ever Michelin star being awarded to his Ramen restaurant. I arrived at its doors with a wall of expectations and vacant stomach.
Perusing the predictable menu at lightning speed, I decidedly placed my bets on the signature Chabuton Tonkatsu Ramen ($8.30 for small/ $11.90 for large) while S opted for his usual miso version, the Chabuton Miso Ramen ( $8.60 for small/ $12.40 for large). For an additional $3.00, we got our mandatory side order of soft boiled egg and Buta Kakuni (Japanese Braised Pork Belly).
Service was attentive but yet lacking in the sincerity you often find with Japanese hospitality. Our dishes, or rather our steaming bowls of noodles reached the table at lightning speed whilst the sides crept like tortoises to the bar at various stages of our meal. My Tonkatsu ramen looked every bit the picture perfect representation of a comforting bowl of goodness, unfortunately, it fell short with the noodles perhaps a tad too eggy and chewy. The hint of alkaline on the finishing cheapening the dish altogether. The soup base was deficient in natural pork bone richness, possessing an over salted quality. All was forgotten when I bit into the char-siu, its smoky tenderness reflecting the chef's mastery of flavors. I wish there was more of that as the soft boiled egg and buta kakuni missed the mark with it's hard-boiled interiors and the latter falling flat with a chewy texture that required at least another 4 hours of braising to achieve that level of delicateness.
The Restaurant's recent opening seems to draw in a never ending spate of customers into their dining room. All embracing high hopes for the ramen, as much as I would consider the affordable prices to be a major draw factor, I reckon a meal here leaves much to be desired. There are too many unmistakable misses in execution and quality that requires immediate rectification in order to keep it's following as it settles into it's Orchard Central Perch. I shall be back in a couple of months...
Chabuton
Somerset 313
#B2-01
Singapore 238895
Ramen Champion: Next better player.
Nothing works better for quality control than the existance of competition. Here at Ramen Champion, this concept is pushed to the extreme with the congregation of 6 ramen stores under one roof. Residency is determined by a competitive and friendly customer voting system, and diners' votes contribute to seeing who stays and who leaves the arena.
Sounds epic doesn't it?
With 2 new contenders arriving in Singapore, tensions were high as the current residents amped up their game in preparation for the conflict of interests. Would the newcomers pose a threat? We put the freshies to the test.
Kick starting the night, we indulged in a bit of pre-game appetisers. The Mentaiko Gyoza ($7) from Menya Ryu was perfectly delicious, the suppleness of the filling and the racy creaminess of the sauce squiggled over the top made it a perfect snack for the peckish. The Tako Age ($8.80) was okay, slightly overcooked but overcomeable with a generous dip in the mayonnaise.
The Tebasaki with Spicy Sauce ($6.90) appeals to me, the lightness of it's sesame crusted golden amber batter satisfying most of us around the table. Avoid the Deep Fried Gyoza ($5), greasy with an overly thick crust filled with the most pathetic amount of fillings I've ever bared witness to in a gyoza, it adds weak lines to Buta God's stellar repertoire as the front runner in the Ramen arena.
Returning back to the main agenda of Ramen, my favourite of the night amongst Riki, Shodai Koji and Menya Ryu (the last 2 being the new kids on the block) would definitely have to be the Sapporo Miso Special Ramen ($15.80) from Menya Ryu; the flavorful tonkotsu and chicken soup base with 3 kinds of miso, red, white and black dances cross the tongue with such intensity that I was completely smitten. Texturists would relish in the Chef's varied use of garnish ranging from bamboo shoots to corn to spring onions and a generous mound of greens to further enhance the experience. Refreshing the palate with something crunchy, or something sweet with every alternate bite. This rendition uses curly medium thickness yellow noodles which were perfect vehicles for the aromatic broth.
Coming in second for today's tasting was the Triple Chashu Ramen ( $16.80) from Shodai Koji. Where it falls short of victory comes in the form of an overcooked egg and a slightly lighter and less flavorful broth than I'm usually accustomed to. Chef Koji Takano lavishes care on the meat selection (specially imported from Spain), offering an impressive spread of 3 kind of meats, chicken thigh, pork belly and pork collar in this dish, his efforts pay off as the Chashu is meltingly pliable.
Special Power Ramen ($16.50) from Riki slips into the back lane with its overly garlicky soup base. Proudly declared to have a broth that is simmered for over 8 hours, it's milky white nature is ravaged by the heavy hand of garlic that totally discredits its true potential. The overuse of beansprouts in this dish proves to be a bit distracting as it reveals a rather woeful amount of thick noodles. The beansprouts having been blanched for too long acquiring a rather limp texture that does nothing for the architecture of the dish. All is not lost though as the small detail of blow torching the pieces of charshu before plating imbues the pork with a heady smoky sensation that gives the dish depth.
With all that ramen digested and commentaries passed, I shall leave you guys to make your own judgement should you be making a trip down to any of Ramen Champion's three locations dotting the island. And till then... may the next better player win.
Ramen Champion
Bugis +
201 Victoria Street #04-08/09/10
Singapore 188607
T: 6238 1011
Website: http://www.ramenchampion.com.sg/
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