Gourmet Entrees

Rojak

2007-10-06T23:59:00.000+08:00

Rojak (囉喏) is a fruit and vegetable salad delicacy commonly found in Malaysia, Singapore and Indonesia (where it is known as "Rujak").

The term "Rojak" is Malay for mixture, is also used as a colloquial expression for an eclectic mix, and in particular is often used to describe the multi-ethnic cultures found in Malaysian and Singaporean societies.

Mamak rojak (or Indian rojak) contains fried dough fritters, bean curds, boiled potatoes, prawn fritters, hard boiled eggs, bean sprouts and cucumber mixed with a thick, spicy peanut sauce. Traditionally, Indian Muslim (Mamak) rojak vendors use modified sidecar motorcycles as preparation counters and to peddle their rojak. These mobile vendors now use modified mini trucks. The Indian rojak available in Singapore is an assortment of potatoes, eggs, beancurds and prawns fried in batter served with a sweet and spicy chili sauce.

Fruit rojak consists typically of cucumber, pineapple, turnip (jicama), bean sprouts, taupok (puffed soya bean cake) and youtiao (fried dough fritters). Raw mangoes and green apples are less commonly used. The dressing is made up of water, belacan (shrimp paste), sugar, chili, and lime juice. Ingredients vary among vendors with some also using prawn paste, tamarind or black bean paste in the mix. The ingredients are cut into bite-sized portions and tossed in a bowl with the dressing and topped with chopped peanuts and a dash of ground or finely chopped bunga kantan (pink ginger bud). Penang Rojak is another type of Rojak found in Penang, Malaysia. It is similar to fruit rojak, but adds jambu air (Water apple), squid fritters and honey to the mixture.

(Source: Wikipedia)

Monad Says: Rojak is a highly popular local snack in Singapore. The secret to an excellent dish of Rojak is the mixed sweet sauce. In addition, the other ingredients should be freshly selected and cut. More importantly, youtiao and taupok should be grilled over charcoal stove till it is crispy brown. I have sampled vegetarian Rojak from many different places around Singapore. However, none beats this particular Rojak specialty stall that I frequently patronised (“Rojak” @ Marine Parade, near food centre, opposite neighbourhood police post). I love the unique sweet sauce flavoured with freshly made from fruits and vegetables, making it the winning Rojak entree. Marvellous! =)

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Honey Kulzza

2007-10-05T23:59:00.000+08:00

Honey Kulzza is a modern indian dish made from fresh fluffy bread topped with a sweet spread of honey, tomatoes, coriander and onion seeds.

Vansh impresses patrons with the style of modern indian dining. From exotic food presentations to the vibrant interiors, the dining experience at Vansh is cosy and delighting.

In the evening, try al-fresco dining at the waterfront, under the stars and beside the glittering link bridge and Tanjong Rhu's as back drop.

(Source: Vansh)

Monad Says: Honey kulzza is a dish recommended by Vansh. It's a unique blend of tandoori aroma, sweetness and mixed spices. This is a side dish that goes well with beer too.

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Lor Mee

2007-09-09T23:59:00.000+08:00

Lor Mee (卤面) is a Chinese-inspired noodle dish served in a thick starchy gravy and fat and flat yellow noodles. The dish is popular among Hokkiens in Singapore and Malaysia.

The thick gravy is made of corn starch, spices and eggs. The ingredients added into the noodles are usually ngoh hiang, fish cake, fish, round and flat meat dumplings (usually pork), half a boiled egg, and other items depending on the stall and price.

Vinegar and garlic can be added as an optional item. The dish is also eaten with red chilli. Traditional versions also include bits of fried fish as topping though few stalls serve this version anymore.

(Source: Wikipedia)

Monad Says: Lor Mee is a among the popular local dishes in Singapore. The essence of Lor Mee lies in the dark gravy. There are several versions of Lor Mee to suit individual tastes. It usually comes with assorted ingredients such as marinated Lor Bak (pork), meat balls, fried dumplings, Ngoh Hiang (stuffed meat rolls), etc. I shall recommend this particular stall (“Fish Head Bee Hoon” @ Sims Place - Block 49 Market & Food Centre, Stall #01-44) for its famous fish head bee hoon and Lor Mee. I requested for vege Lor Mee that comes with marinated (‘Lor’) eggs, thick rice noodles, richly flavoured with garlic, a tinge vinegar, spring onions and grounded chilli. I like the gravy, which is fluidic but not too thick and it also contains crispy flakes made from mixed flour and grounded peanuts, which adds a new taste. In addition, you may also request for freshly fried fish slices as an option. It’s delicious! =)

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Kurkuri Mushroom

2007-07-15T23:59:00.000+08:00

Kurkuri Mushroom is a popular mushroom dish in Indian vegetarian cuisine.

Agaricus bisporus, known as table mushroom, cultivated mushroom or button mushroom, is an edible basidiomycete fungus which naturally occurs in grasslands, fields and meadows across Europe and North America, though has spread much more widely and is one of the most widely cultivated mushrooms in the world. The original wild form bore a brownish cap and dark brown gills but more familiar is the current variant with a white form with white cap, stalk and flesh and brown gills.

Some grocery stores in the Western world sell this mushroom in canned and fresh preparations. An agaric, its gills are often left on in preparations. It can be found cooked on pizzas and casseroles, stuffed mushrooms, raw on salads, and in various forms in a variety of dishes.

Kurkuri mushroom is one of the recommended dishes at Bombay Cafe. Crispy button mushroom stuffed with mixture of cheese, assorted peppers and spices served with mint chutney and pineapple chutney. It was presented on plate like golden egg-shaped shells.

Bombay Café offers various strokes of Indian cuisine and delivers the authentic popular street-style food. The unique combination of tradition and creativity coupled with its refreshing layout suits the modern urban dwellers. Adorned with the theme of Indian cinema, Bombay Café is set in a cosy and chic ambience with rolling screenings of Indian film and music productions.

(Source: Wikipedia, Bombay Cafe)

Monad Says: This weekend, I have a craving for Indian cuisine...something exotic which I have missed on my menu for quite a while. Several familiar Indian dishes pops up on my mind. I decided to visit Bombay Cafe as it offers a decent selection of vegetarian dishes. Kurkuri mushroom is definitely worth the try...it is made from fresh button mushrooms mixed with the right ingredients and spices to produce a nice flavour. Other traditional dishes such as Palak Paneer (Spinach with Cottage Cheese), Daal (vege gravy) and Naan bread are tastefully prepared and well-presented.

(Website: Bombay Cafe)

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Dim Sum

2007-05-28T23:59:00.000+08:00

Dim Sum (点心) is the name of the Chinese cuisine involving a light meal served with Chinese tea. Dim sum cuisine consists of a wide spectrum of choices. It includes combinations of meat, seafood, vegetables, as well as desserts and fruit. The various items are usually served in a small steamer basket or on a small plate. Yum cha (literally "tea drinking") is the actual term used to describe the dining session, especially in contemporary Cantonese.

The Cantonese phrase Dim Sum (点心) means literally "touch the heart" or "order to your heart's content". It may be derived from yat dim sum yi (一点心意), meaning "a little token". Though the English word "dim sum" refers to the Cantonese variety, the idea of a wide variety of small dishes for lunch also holds for other regions of China.

Equivalent terms, such as dian xin in Mandarin, exist in other varieties of Chinese, as a generic term for any of a variety of snacks or small food items. The terms "northern dian xin" or "Shanghai dian xin" (dee-shin) have thus come into use. These dian xin are, however, not necessarily Cantonese dim sum, although the two still share the same written script in traditional and simplified characters. Likewise, the Korean cognate jeomsim (점심) may refer to any kind of lunch. In Australia, the word dim sim is used for a particular kind of dumpling.

The History...

Travellers on the ancient Silk Road needed a place to take a nap, so teahouses were established along the roadside. Rural farmers, exhausted after working hard in the fields, would also go to teahouses for a relaxing afternoon of tea. At first, it was considered inappropriate to combine tea with food, because people believed it would lead to excessive weight gain. People later discovered that tea can aid in digestion, so teahouse owners began adding various snacks and the tradition of dim sum evolved.

In Hong Kong, and most cities and towns in Guangdong province, many Chinese restaurants start serving as early as five in the morning. It is a tradition for the elderly to gather to eat dim sum after morning exercises, often enjoying the morning newspapers. For many southerners in China, yum cha is treated as a weekend family day. Consistent with this tradition, dim sum restaurants typically only serve dim sum until the afternoon; other kinds of Cantonese cuisine are served in the evening. Nowadays, various dim sum items are sold as takeaway for students and office workers on the go.

While dim sum remains a staple of Chinese culinary culture, especially in Hong Kong, health officials have recently criticized the high amount of saturated fat and sodium in some dim sum dishes, warning that steamed dim sum should not automatically be assumed to be healthy. Health officials recommend balancing fatty dishes with boiled vegetables, minus sauce.

Tea Culture...

The drinking of tea is as important to dim sum as the food. A popular tea which is said to aid in digestion is bolay (pu erh), which is a strong, fermented tea. Chrysanthemum, oolong and green tea can be served as well.

It is customary to pour tea for others during dim sum before filling one's own cup. A custom unique to the Cantonese is to thank the person pouring the tea by tapping the bent index and middle fingers together on the table. This is said to resemble the ritual of bowing to someone. Given the number of times tea is poured in a meal, it is a timesaver in loud restaurants, as an individual being served might be speaking to someone else and/or have food in their mouth.

The Varieties...

Traditional dim sum includes various types of steamed buns such as cha siu baau, dumplings and rice noodle rolls (cheong fun), which contain a range of ingredients, including beef, chicken, pork, prawns and vegetarian options. Many dim sum restaurants also offer plates of steamed green vegetables, roasted meats, congee porridge and other soups. Dessert dim sum is also available and many places offer the customary egg tart. Having a meal in a Chinese teahouse or a dim sum restaurant is known as yum cha (饮茶), literally "drinking tea", as tea is typically served with dim sum.

Dim sum can be cooked by steaming and frying, among other methods. The serving sizes are usually small and normally served as three or four pieces in one dish. It is customary to order family style, sharing dishes among all members of the dining party. Because of the small portions, people can try a wide variety of food.

Dim sum dishes can be ordered from a menu or sometimes the food is wheeled around on a trolley by servers. Traditionally, the cost of the meal is calculated based on the number, size, and sometimes color of the dishes left on the patron's table (more below). Some modern dim sum restaurants record the dishes on a bill at the table. Not only is this tidier, it also prevents patrons from cheating by concealing or stealing the plates. Servers in some restaurants use distinct stamps so that sales statistics for each server can be recorded.

(Source: Wikipedia)

* Dim Sum Guide (DiscoverHongKong)

Monad Says: Dim Sum is highly popular in Hong Kong and commonly available at many places. One of the best place for dim sum experience in Hong Kong is at Maxim's Palace Chinese Restaurant (美心皇宮大酒樓). Due to its popularity, be patient and take a queue number for your table. The service staffs would push carts around stacked with baskets of har gow (shrimp and bamboo-shoot dumplings) and char siu bao (barbequed pork buns), or buckets of fresh tofu. I've rated Maxim's Palace 5* due to its wide variety of tasty dim sum selection!

(Website: NY Times Travel Guide)

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Takoyaki

2007-05-27T23:59:00.000+08:00

Takoyaki (たこ焼き or 蛸焼, Takoyaki) (literally fried or baked octopus) is a popular Japanese dumpling made of batter, diced octopus, tempura scraps (tenkasu), pickled ginger, konnyaku, and green onion, topped with okonomiyaki sauce, green laver (aonori), mayonnaise, and katsuobushi (fish shavings), originated in Osaka. Making takoyaki requires a takoyaki pan, a special frying pan made of cast iron with hemispherical molds. There is a similarly named dish called ikayaki but it is a broiled whole squid and bears no resemblance. "Yaki" is derived from "yaku" (焼く, "yaku") which simply means "to bake or grill" in Japanese, and can be found in the names of other Japanese cuisine items such as teriyaki or sukiyaki.

Although takoyaki can easily be made at home if the equipment is available, it is usually considered to be fast food and mostly sold on the streets. Frozen takoyaki are also available, and there are restaurants in which customers can make their own takoyaki at their tables. Takoyaki is especially popular in the Kansai region, but has risen in popularity in other parts of Japan. In the Kansai region, takoyaki is eaten as a side dish with a bowl of cooked rice. Elsewhere in Japan, it is eaten without rice as a snack food.

(Source: Wikipedia)

Monad Says: There are many different takoyaki outlets in Hong Kong. Gindaco is the only one that I give 5* rating for its famous specialty, takoyaki! There are several outlets in Hong Kong. I patronised Gindaco at Causeway Bay and Mongkok outlets. I decided to try their egg mayo takoyaki set with a macha drink...One of the best takoyaki I've tasted so far. The hot and crispy takoyaki balls were served on a specially made boat-shaped tray richly flavoured with okonomiyaki sauce, mayo and seaweed flakes. Highly recommended! =)

(Website: Gindaco)

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'Fragrant' Tofu

2007-05-27T00:01:00.001+08:00

'Fragrant' Tofu (臭豆腐 or stinky tofu) is a form of fermented tofu, which, as the name suggests, has a strong odour. It is a popular snack in East and Southeast Asia, particularly China, Taiwan, and Indonesia where it is usually found at night markets or roadside stands, or as a side dish in lunch bars.

Wide regional and individual variations exist in manufacture and preparation. Most typically, it consists of tofu, which has been marinated in a brine made from fermented vegetables for as long as several months. The brine can also include dried shrimp, amaranth greens, mustard greens, bamboo shoots, and Chinese herbs.

'Fragrant' tofu can be eaten cold, steamed, stewed, or most commonly, fried. It is often accompanied by chili sauce. The color varies from the golden fried Zhejiang-style to the black typical of Hunan-style 'fragrant' tofu.

From a distance, the odour of 'fragrant' tofu is said to resemble that of rotten garbage or manure, even by its enthusiasts. In spite of 'fragrant' tofu's smell, the flavor is surprisingly mild. Some have compared it to the taste of blue cheese. It is said that stronger 'fragrance' produces better flavour. Many foreigners, and even many Chinese and Taiwanese people dislike 'fragrant' tofu, particularly on first encounter. It is definitely an acquired taste.

In China, 'fragrant' tofu is made and consumed in different ways around China. For example, dried 'fragrant' tofu made in Changsha and Shaoxing are both famed but made and tasted with great differences. The most famous shop for 'fragrant' tofu in Changsha is made with yellow beans submerged in seasoning. 'Fragrant' tofu sold in Tianjin are mostly made in Nanjing style, with light smell.

In Hong Kong, this has been another one of the street trademark food along with fishball and beef ball. The street style is rather plain. It is deep fried fresh at street hawker stalls and sometimes dai pai dong. It is purchased by the bag, and is well known for the grease and oil. It goes with hoisin sauce as the tradition.

(Source: Wikipedia)

Monad Says: This is definitely a controversial dish for many people. On my recent trip to Hong Kong, I followed my sister's recommendation and sampled the popular 'fragrance' tofu at Mongkok. Its legendary 'fragrance' can really kill from far...but nevertheless, it tastes great! I added spicy curry and chili sauces...It's crispy on the outside and soft inside...Try to finish this delicacy while it's still hot. Hmmm...I took some time to adapt to the 'fragrance' from this unique snack but it's worth a try! =)

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Asparagus Quiche

2007-05-23T23:59:00.001+08:00

Asparagus Quiche is a popular delectable entree in traditional French cuisine.

Asparagus officinalis is a plant species in the family Asparagaceae from which the popular vegetable known as asparagus is obtained.

The species probably originated in the eastern Mediterranean region but is now a widely-cultivated vegetable crop.

In French cuisine, a quiche (IPA: [ki:ʃ]) is a baked dish that is made primarily of eggs and milk or cream in a pastry crust. Other ingredients such as cooked chopped meat, vegetables, or cheese are often added to the egg mixture before the quiche is baked.

Quiche Lorraine is perhaps the most common variety. In addition to the egg and cream, it includes bacon or lardons. Cheese is not an ingredient of the original Lorraine recipe, as Julia Child informed Americans: "The classic quiche Lorraine contains heavy cream, eggs and bacon, no cheese." though most contemporary quiche recipes include Gruyère cheese , making a quiche à la gruyère or a quiche vosgienne. The addition of onion to quiche Lorraine makes quiche alsacienne.

The word quiche is derived from the Lorrain dialect of the French language.

(Source: Wikipedia)

Monad Says: Quiche is a popular entree in French bistros such as Delifrance. For vegetarian, there are several choices of quiche, such as spinach, broccoli, etc. The asparagus version is something new. I sampled the Asparagus Quiche by Mandarin Oriental in Hong Kong. It was flavoured to the right taste and texture that I like. Simply great!

(Website: Mandarin Oriental, Hong Kong)

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Creative Ice Cream

2007-05-23T23:59:00.000+08:00

Creative Ice Cream or ice-cream (originally iced cream) is a frozen dessert made from dairy products, such as cream (or substituted ingredients), combined with flavorings and sweeteners, such as sugar.

This mixture is stirred slowly while cooling to prevent large ice crystals from forming. This results in a smoothly-textured ice cream. Although the term "ice cream" is sometimes used to mean frozen desserts and snacks in general, it is usually reserved for frozen desserts and snacks made with a high percentage of milk fat. Frozen custard, yogurt, sorbet and other similar products are sometimes also called ice cream. Governments often regulate the use of these terms based on quantities of ingredients. Ice cream is generally served as a chilled product. It may also be found in dishes where the coldness of the ice cream is used as a temperature contrast, for example, as a topping on warm desserts, or even in fried ice cream. Some commercial institutions such as creameries specialize in serving ice cream and products that are related.

Mrs Marshall's Cookery Book, published in 1888, endorsed serving ice cream in cones, but the idea definitely predated that. Agnes Marshall was a celebrated cookery writer of her day and helped to popularise ice cream. She patented and manufactured an ice cream maker and was the first person to suggest using liquefied gases to freeze ice cream after seeing a demonstration at the Royal Institution.

Reliable evidence proves that ice cream cones were served in the 19th century, and their popularity increased greatly during the St. Louis World's Fair in 1904. According to legend, at the World's Fair an ice cream seller had run out of the cardboard dishes used to put ice cream scoops in, so could not sell any more produce. Next door to the ice cream booth was a Syrian waffle booth, unsuccessful due to intense heat; the waffle maker offered to make cones by rolling up his waffles and the new product sold well, and was widely copied by other vendors.

(Source: Wikipedia)

Monad Says: Ice cream is always my all-time favourite dessert! I've been trying out a variety of ice-cream from different countries. So far, I like the concept of blended ice-cream best. There are several places that sells such mix-and-match ice-cream where you pick the flavour and add ingredients/toppings to your creation and the chef will blend it for you. Recently, I was in Hong Kong and visited Scoop Ice Creamery @ City Super, Causeway Bay. I decided to try their creative ice cream with two flavours, namely tofu and green tea, adding mixed ingredients such as raisins, nuts, fruits, etc. The blended ice-cream dough sits on a white chocolate layered waffle bowl. It was my first time trying tofu-based ice-cream. The taste is somewhat unique, smooth and rich but not really sweet. With green tea as the accompanying flavour, it was a perfect match! I've rated this creative combo 5*! Well deserved! =)

For Singapore sweet-toothed fans, perhaps you can try out creations from the ice-cream chefs!

(Website: Ice Cream Chefs)

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Fettuccine Al Funghi

2007-04-28T23:59:00.000+08:00

Fettuccine Al Funghi is a popular Italian pasta dish with assorted mushrooms of porcini, button & enoki, in a delicate cream sauce (suitable for vegetarians). Fettuccine (literally "little ribbons" in Italian) is a type of pasta. It is a very flat, thick noodle made of egg and flour, similar to tagliatelle. In Italian cuisine, it is traditionally made fresh (either at home or commercially), but dried versions also exist on the market. A popular fettuccine dish in North America is fettuccine alfredo.

Fettuccine Al Funghi comprises of assorted sliced mushrooms sautéed with garlic and parsley. Seasoned with salt, pepper, sauce, grated cheese and other ingredients. It has to be served very hot.

Al Dente Trattoria is a right place to be where one can choose to dine alfresco or indoors while savouring the delights of authentic Italian cuisine.

Al Dente - In cooking, the adjective “al dente” describes pasta and (less commonly) rice that has been cooked so as to be firm but not hard. "Al dente" also describes vegetables that are cooked to the "tender crisp" phase - still offering resistance to the bite, but cooked through. It is often considered to be the ideal form of cooked pasta. Keeping the pasta firm is especially important in baked or "al forno" pasta dishes. The term comes from Italian and means "to the tooth" or "to the bite", referring to the need to chew the pasta due to its firmness.

Trattoria - The “trattoria” is a specifically Italian institution more akin to an eating club than a conventional restaurant. There are no menus, the service is casual, the prices low, and the emphasis is on a steady clientele rather than on haute cuisine. The food is modest but plentiful and is served family-style (i.e. at common tables).

Al Dente is located at Colours By The Bay, Esplanade. The restaurant is spread over two levels and offers diners a scenic rooftop view that overlooks the bay and has an impressive view of Singapore’s city skyline. Over recent years, the rooftop has proven popular for many private corporate events and even intimate wedding dinners! Alternatively, dine in the intimate atmosphere of the Holland Village branch and enjoy the unique charm. Al Dente’s extensive variety of Italian pizzas, pastas and chef creations are definitely made to impress.

Italians have long been envied for their exotic Mediterranean looks, history of art and culture, and of course their culinary heritage. Al Dente is a place to experience modern Italian dining. A stylish restaurant in dark green and beige to create a look of contemporary elegance, enhanced by modern furnishings and soft candle lighting. Sketches by Leonardo da Vinci and Botticelli-inspired paintings added a touch of Italian art history.

The food served is authentic Italian, right down to its wood-fired pizzas for that special aroma. Al Dente offers pizzas that come generously laden with a wide choice of toppings. Its Hawaiian pizza has a popular following, and comes topped with chunks of pineapple and bacon instead of the usual chopped ham. Besides pizzas, Al Dente also offers a wide choice of pastas, including its ever-popular Salmone and Spaghetti Arragosta. For a sweet ending, Al Dente offers rich Tiramisu, Gelato and fine Italian Cappucino.

(Source: Wikipedia, Al Dente Trattoria)

Monad Says: As a veggie lover, I savoured the Fettuccine Al Funghi at Al Dente. It tastes great! Hot and creamy-smooth dish with a rich taste of pasta, cheese and mushrooms. I would suggest to finish the dish while its still warm. Instead of Fettuccine, you can request for linguine as your choice of pasta. Adding some pepper, chili flakes or grated parmesan cheese makes it tastier. The Al Fresco dining at the roof terrace made the dining experience special...with the Singapore skyline as the backdrop. Ole!

(Website: Al Dente Trattoria)

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Hainanese Chicken Rice

2007-04-22T23:59:00.000+08:00

Hainanese Chicken Rice (海南鸡饭) is a traditional Chinese rice dish most commonly associated with Malaysian cuisine or Singaporean cuisine, although it is also commonly sold in neighbouring Thailand, and found in Hainan, China itself. So-called due to its roots in Hainan cuisine and its adoption by the Hainanese overseas Chinese population in the Nanyang area, the version found in Malaysia/Singapore combines elements of Hainanese and Cantonese cuisines along with culinary preferences in the Southeast Asian region.

The chicken is prepared in traditional Hainanese methods which involve the boiling of the entire chicken in a pork and chicken bone stock, reusing the broth over and over and only topping it up with water when needed, in accordance with the Chinese preferences for creating "master stocks". This stock is not used for rice preparation, which instead involves chicken stock created specifically for that purpose, producing an oily, flavourful rice sometimes known as "oily rice". Some chefs may add coconut milk to the rice, reminiscent of the Malay dish Nasi lemak.

The Hainanese prefer using older, plumper birds to maximise the amount of oil extracted, thus creating a more tasty dish. Over time, however, the dish began adopting elements of Cantonese cooking styles, such as using younger birds to produce more tender meats. In another variation, the bird is dipped in ice after cooking to produce a jelly-like skin finishing, commonly referred to as Báijī (白鸡) for "white chicken", in contrast to the more traditional Lǔjī (stock chicken), also known as Shāojī (烧鸡) or roasted chicken. In Singapore, where modernity has made the maintenance and long-term storage of master stocks unfeasible, the meat is cooked by boiling in water flavoured with garlic and ginger instead, with the resulting stock used in the preparation of the rice and in the soup.

The dish is usually served with several dips, including chilli sauce and pounded ginger. While it is common in Hainan to also offer a third sauce involving oyster sauce mixed with garlic, dark soya sauce is more commonly served in Malaysia/Singapore. The Malaysian/Singaporean version of the chili are also much hotter, reflecting its Southeast Asian influences, and may also involve a mixture of chilli with garlic. Most dishes are served with sliced cucumber, reflecting the Chinese preference for introducing some variety for a more complete meal.

Hainanese chicken rice in Singapore

The prevalence of stalls selling Hainanese chicken rice as their primary specialty in Singapore underscores its unrivalled popularity amongst Singaporeans and overseas visitors. Hainanese chicken rice is considered as one of the "national dishes" of Singapore, and is often served at international expositions and global events abroad, and in Singapore-run restaurants overseas. Hainanese chicken rice is also one of the few local dishes served on Singapore Airlines flights, and this marks the dish as an important Singaporean cuisine.

In Singapore, Hainanese chicken rice is served at almost all local food outlets and food courts. There are Hainanese chicken rice stalls that have established franchise or branch outlets, and these include Five Star Hainanese Chicken Rice, Boon Tong Kee, Loy Kee which have many outlets islandwide. Some stalls serve extras such as a hard boiled egg, chicken liver, Western firm tofu and kailan as side dishes. Most of these stalls are air-conditioned, and are mainly concentrated at Purvis Street and Seah Street. One of the more renowned award-winning Hainanese chicken rice is served at a coffee house called "Chatterbox" at the luxurious Meritus Mandarin Singapore in Orchard Road.

Hainanese chicken rice in Malaysia

The Ipoh chicken rice, from the Malaysian town of Ipoh, is normally served with bean sprouts. This is a very popular version of the rice and a lot of other chicken rice stalls have slowly followed it by adding in bean sprouts along with the chicken.

The famous chicken rice ball restaurant located in Malacca, Malaysia. In Malacca, the chicken is served with rice balls rather than a bowl of rice, commonly known as Chicken rice balls. The rice is shaped into golf ball-sized orbs and served alongside the chopped chicken. This dish is eaten the same way as the regular version, making sure to get a portion of chicken, some rice and the soy and chili condiment into each mouthful. Older chefs argue that the rice was originally shaped into balls because it needed to be kept warm from the time it was cooked (often earlier in the day) until mealtime. The rice balls when stored in wooden containers apparently stayed warm for a longer time. The other theory is that the rice balls were more portable and were easier for labourers working on plantations to transport from home. Today, rice balls are appreciated more as a novelty than anything else. Chicken rice in Malaysia is available in Chinese coffee shops, but also in roadside stalls and chain restaurants such as The Chicken Rice Shop and Nam Heong.

(Source: Wikipedia)

Monad Says: I've found one of the best Hainanese Chicken Rice at Hoe Kee (along Jonker Street) in Malacca. As a veggie lover, the chicken is out of my reach but tasting the chicken rice balls itself is good enough, flavoured with the chili sauce and a bit of sweet soy sauce. It tastes warm, soft and fragrant…just nice! Usually, I will have it with stir-fry vegetables and the chilled eight treasures herbal tea. Must Try!

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Eggs Benedict

2007-04-22T07:00:00.000+08:00

Eggs Benedict is a dish consisting of two halves of an English muffin, usually topped with smoked bacon or ham (sometimes known as back bacon or Canadian bacon in US), poached eggs, and hollandaise sauce.

Hollandaise sauce is an emulsion of butter and lemon juice using egg yolks as the emulsifying agent, usually seasoned with salt and a little black pepper or cayenne pepper. It is a French sauce, named because it was believed to have been, or to have mimicked, a Dutch sauce. Hollandaise sauce is well-known as a key ingredient in Eggs Benedict. The sauce is one of the five sauces in the French haute cuisine mother sauce repertoire.

Hollandaise requires some skill and knowledge to prepare, care must also be taken to store it properly after preparation. The sauce should be smooth and creamy. The flavor should be rich and buttery, with a mild tang added by the lemon juice and seasonings. It must be made and served warm, not hot. If the ingredients are not emulsified properly by over-heating them or not heating them enough, they will separate resulting in the sauce "breaking" from the emulsion with the yolks coagulating from excessive heat. The sauce may be portioned and frozen for future use. When ready to use, let it reach room temperature; some stirring may be required.

There are differing accounts as to the origin of Eggs Benedict.

In an interview in the "Talk of the Town" column of The New Yorker in 1942, Lemuel Benedict, a retired Wall Street stock broker, claimed that he had wandered into the Waldorf Hotel in 1894, hoping to find a cure for his morning hangover, and ordered "buttered toast, poached eggs, crisp bacon and a hooker of hollandaise". Oscar Tschirky, the maître d'hôtel and legendary "Oscar of the Waldorf", was so impressed with the dish that he put it on the breakfast and luncheon menus, but substituted ham and a toasted English muffin for the bacon and toast.

Craig Claiborne, in September 1967, wrote a column in The New York Times Magazine about a letter he had received from Edward P. Montgomery, an American then residing in France. In the letter, Montgomery related that the dish was created by Commodore E.C. Benedict, a banker and yachtsman, who died in 1920 at the age of 86. Montgomery also included a recipe for eggs Benedict, stating that the recipe had been given to him by his mother, who had received it from her brother, who was a friend of the Commodore.

Mabel C. Butler of Vineyard Haven, Massachusetts in a November 1967 letter printed in The New York Times Magazine responded to Montgomery's claim by correcting that the "true story, well known to the relations of Mrs. Le Grand Benedict", of whom she was one, was ~ Mr. and Mrs. Benedict, when they lived in New York around the turn of the century, lunched every Saturday at Delmonico's. One day Mrs. Benedict said to the maitre d' hotel, "Haven't you anything new or different to suggest?" On his reply that he would like to hear something from her, she suggested poached eggs on toasted English muffins with a thin slice of ham, hollandaise sauce and a truffle on top.

(Source: Wikipedia)

Monad Says: At Ritz Carlton (KL) Rossini’s breakfast, I ordered Eggs Benedict (minus the Bacon) and it tastes just as great! The crispy cheese baked bread slices topped with poached eggs and hollandaise sauce. I’ve ordered some sides to go with it (hashbrowns, tomatoes and baked beans). Simply delicious!

(Website: Ritz Carlton, KL)

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Durian Cheese Cake

2007-04-21T23:59:00.000+08:00

Durian Cheese Cake is a sweet, durian flavoured cheese-based cake. Cheesecake is one of the most common "pies" in the world and perhaps one of the oldest involving dairy other than milk. The first recorded mention of cheesecake was during the ancient Grecian Olympic games in the occidental world. Cato the Elder wrote of cheesecake preparation in his farming manual "De Agri Cultura".

Cheesecakes can be made of ricotta cheese, havarti, quark, twaróg, or, more usually, cream cheese. Other ingredients such as sugar, eggs, cream and fruit are often mixed in as well. Flavorings such as vanilla or chocolate may be added, and a fruit topping, like strawberries, is frequently added. Typically, the cheese filling or topping covers a crust, which may be pastry, cookie, digestive biscuit or graham cracker-crumb. Sometimes the base is a layer of cake.

Almost all modern cheesecakes in the United States use cream cheese; in Italy, cheesecakes use ricotta cheese and Germans use quark cheese. The type of cheese not only affects texture and taste but the ability to incorporate certain types of ingredients. When cheesecake batter is too thin many cheesecakes will not be structurally sound and fall apart at the table. One way to get around this is to use unflavored gelatin or a little cornstarch beaten with the eggs.

Some types of cheesecake are custard pie, rather than a true cake, which leads many novice bakers to cheesecake failure. A sour cream-style cheesecake uses close to a 1:1 volume ratio of cream cheese to sour cream to make the traditional texture that crumbles like a good roquefort cheese with a distinctive sunken center and a golden-colored top from the Maillard reaction. An extra egg white brushed on the top can achieve the same effect in less time if you desire the cheesecake to be "gooey" when set. Uncooked fruits that contain live protein eating enzymes such as papaya, pineapple or mango should be avoided as cheesecakes containing them will not set.

In the UK, cheesecakes are generally a cold dessert which is not cooked nor baked. It is made with crumbled digestive biscuits mixed with butter and pressed into a dish to form a base layer. The topping or filling is a mixture of milk, sugar, cheese, cream and gelatin. The word cheesecake is also used to describe the creamy, cheesy flavor of the dessert. In this usage, there are cheesecake yogurts, ice creams, brownies, and cookies. There are also savory cheesecakes, often flavored with blue cheese and served as hors d'oeuvres or accompanying salads.

Bijan (bee-jahn) (sesame in Malay) is the name of a modern restaurant that specialises in fine Malay cuisine. Bijan opened in Sep 2003, offering a unique dining experience to discerning palates. The Bijan experience is modern in presentation yet wholesome in flavour where traditional Malay cuisine is served against a lush backdrop. Modern in its surroundings with distinctive Asian accents, Bijan is outstanding with its warm and chic ambience. At Bijan, Malay cuisine is designed creatively from a mix of recipes handed down over the generations and innovations of the real thing, to produce past favourites and delicious new flavours.

(Source: Wikipedia, Bijan)

Monad Says: Bijan offers a traditional range of Malay dishes and several newly created ones. I like the Gado Gado, curries and rice dishes. The spotlight is on the Durian Cheese Cake! Made with fresh quality Durian blended in creamy cheese and a dark chocolate crust at the bottom. The durian flavour and texture is amazing! It just melts in your mouth in a creamy smooth way. Bagus!!

(Website: Bijan)

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Penang Curry Mee

2007-04-21T12:00:00.000+08:00

Penang Curry Mee is a traditional hawker delicacy that is unique to northern Malaysia. Its distinctive recipe is usually made up of yellow egg noodles or/and string thin bee-hoon (rice vermicelli) in a combination of light coconut flavoured hot and spicy curry gravy (orange in colour), this base soup stock is developed with dried anchovies, wild ginger buds, etc.

In this soup, a choice of dried tofu, prawns, cockles, cuttlefish, chicken, egg, fried soya cake, pork blood jelly and mint leaves are added.

However, what makes Curry Mee is a special chilli/sambal. It is served in a bowl with one-half fresh lime sitting on hot garlic chilli paste.

Little Penang Kafé (“The Best of Penang Under One Roof”) is situated at 4th floor Suria KLCC in Kuala Lumpur. Its classical décor makes one feel like in the 60’s, nice wooden window panels are fitted along its curved side. It feels warm and cosy inside.

(Source: Wikipedia, Reviews on Little Penang Kafe)

Monad Says: I was captivated by the fragrant curry and spicy flavour of the curry mee at Little Penang Cafe. The curry gravy is mildly mixed with coconut and not thick, just nice. I opted for vegetables only minus the seafood ingredients. It tastes Superb!

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Tauhu Telor

2007-04-12T23:59:00.000+08:00

Tauhu Telor is a traditional Indonesian dish made up of mashed soft beancurd mixed with eggs and deep fried till it became a crispy “bird’s nest”, golden brown in colour. This dish is served with a unique crunchy sweet soy sauce.

Bayang specialises in authentic Indonesian cuisine with warm ambience and gentle flow of new ag e music. It’s a subtle face of Clarke Quay, situated in one of the alleys of this popular downtown nightspot. In the later part of 2006, Bayang was launched as the latest project by the same group who started the Renn Thai and Bali Thai restaurants, epitomizing the best taste that Indonesia and Bali has to offer.

Housed within a mesmeric alcove of Balinese art, modish drapes and pebbled floors, Bayang can be seen as a picture of tranquility and allure. The stylized impressions of the wayang kulit, Indonesian art of puppet play is repeated throughout its décor, further enhancing the aura of mystical Indonesia. The most awe-inspiring wall feature of this restaurant is the huge custom-made wayang kulit fixture that is illuminated by alternating spotlights of soothing green, blue and beige, and casts a composed glow over the entire dining space. Those who prefer outdoor dining in the cool night breeze can choose to be seated in the nice alfresco spaces outside.

With homemade sauces and dishes prepared by accomplished Indonesian chefs, the cuisine served in Bayang is certainly excellent. Be prepared to invigorate your taste buds with the assorted tastes of Indonesian delicacies afforded by the myriad of spices and herbs, extending a whole range of dishes that will fill you to the brim.

(Source: Internet)

Monad Says: Bayang offers a good variety of appetising side dishes to choose from. For veggie lovers, I would recommend Tauhu Telor and Sayur Lodeh, a mixed vegetables curry dish best to be served with its fragrant steamed rice packed in banana leaves. What impressed me at Bayang are their specially-made tasty sauces! Ole!

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Bibimbap

2007-04-05T19:30:00.000+08:00

Bibimbap is a popular Korean dish. The word literally means "mixed rice" or "mixed meal."

Bibimbap is served as a bowl of warm white rice topped with sauteed and seasoned vegetables, beef, a fried egg, and gochujang (chili pepper paste). The ingredients are stirred together thoroughly just before eating. It can be served either cold or hot.

Vegetables commonly used in bibimbap include julienned cucumber, zucchini, carrot, mu (white radish), mushrooms, doraji (bellflower root), and laver, as well as spinach, soybean sprouts, and gosari (bracken fern stems). Dubu (tofu), either plain or sauteed, or a leaf of lettuce may be added, or beef may be substituted with chicken or seafood. Many areas of Korea typically serve a vegetarian version of the dish which may well be the more traditional alternative.

A variation of this dish, dolsot bibimbap (돌솥 비빔밥, "dolsot" meaning "stone pot"), is served in a heated stone bowl, in which a raw egg is cooked against the sides of the bowl. Before the rice is placed in the bowl, the bottom of the bowl is coated with sesame oil, making the layer of the rice touching the bowl golden brown and crispy.

The city of Jeonju, the capital of the North Jeolla Province of South Korea (located about 2.5 hours drive south of Seoul) is famous throughout the nation for its style of bibimbap, said to be based on a royal court dish.

Bibimbap is first mentioned in the Siuijeonseo, an anonymous cookbook from the late 19th century. There its name is given as 부븸밥 (bubuimbap).

In Korean households, bibimbap is frequently prepared from leftover rice, vegetables, and meat.

(Source: Wikipedia)

Monad Says: Oishii!!! I sampled this dish at Waraku...It is recommended to have it when it is still hot...The brown crispy rice at the bottom is the best part of this dish...Add more Korean chili paste! Recently, I visited Waraku for Bibimbap but it seemed that they have decided to take this dish off their menu...What a pity! =(

(Website: Waraku)

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Kaminabe

2007-04-05T19:00:00.000+08:00

Kaminabe is a Japanese Speciality that can become quickly addictive. A creation by a famous chef, Yoshihiko Nishimaya, who often cooked for Emperor Hirohito. It's ideal when the weather turns a little nippy, or when the need for some comfort fare arises.

The word 'nabe' in Japanese means pot and the Japanese do have many different pots which they use for various types of soups. The stainless steel pot, stone pot and ceramic pot all have their own place in Japanese cuisine. In this instance, it's a paper pot, which in itself makes for an initially tense moment as you look around for the nearest fire extingusher.

The ingenuity of kaminabe lies in the paper itself. Usually white to off-white in colour, the paper is folded into a cone that fits into a wire basket, which then rests over the opening of a sturdy stone portable stove. Nabe indicates a style of cooking or eating. There is a type of nabe which involves putting bite-sized vegetables, tofu, fish or meat into slightly boiling broth at the table, and consuming them immediately. The food is only cooked slightly, so items remain light and fresh, retaining their vitamins and minerals. Ingredients in nabe are determined by seasons.

Kaminabe is a whole different kettle of fish. Into the paper pot goes a light or soy stock, into which a myriad of ingredients can be added. The light stock can be made by adding a piece of konbu and shiitake mushroom to water and bringing to a boil -this will give it lashings of umami flavour. Simple kaminabe has precise and equal lengths of green vegetables with a square of tofu, a piece of chicken, two clams and a prawn. Other examples of kaminabe might have slices of salmon just-cooked on the outside or a nice flaky, fatty piece of black cod.

The luxury of the kaminabe is limited only by the chef's imagination and the customers’ pocket. Imagine Alaskan king crab, live baby lobster, Dungeness crab and even wild boar. Behind the paper pot is a light cooking style, so ingredients must be the freshest. And this, as we know, is the sure-fire sign of a great Japanese restaurant.

(Source: Wikipedia)

Monad Says: Yummy!! I tried the Hotate Kaminabe (Scallop Paperpot) with the clear soup base at Waraku...It's delicious! You can request for a soup refill if you like more of it!

(Website: Waraku)

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Warm Chocolate Pudding

2007-03-23T23:59:00.000+08:00

Warm Chocolate Pudding is one of the best-selling specialties in Corduroy Café.

Be prepared to wait for some time because it will take a while to serve as it has to be prepared and heated to the right temperature, with melted chocolate flowing inside its warm core.

It was served at the exact temperature as the warm chocolate pudding complements the cold home-made vanilla ice cream with many berries…Strawberries, blueberries, raspberries, etc.

Monad Says: Hmmm...How should I put it? It's a sinful sweet fare to start with...nice treat for chocolate & berries fans! Just make sure you go for a good workout! =)

(Website: Corduroy Cafe)

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Donut

2007-03-17T23:59:00.000+08:00

Donut or doughnut, is a sweet deep-fried piece of dough or batter. The two most common types are the torus-shaped ring doughnut and the filled doughnut, a flattened sphere injected with jam/jelly, cream, custard, or another sweet filling. A small spherical piece of dough, originally made from the middle of a ring doughnut, may be cooked as a doughnut hole.

Ring doughnuts are formed either by joining the ends of a long, skinny piece of dough into a ring, or by using a doughnut cutter which simultaneously cuts the outside and inside shape, leaving a doughnut-shaped piece of dough and a doughnut hole from dough removed from the center. This smaller piece of dough can be cooked or re-added to the batch to make more doughnuts. A disk-shaped doughnut can also be stretched and pinched into a torus until the center breaks to form a hole. Alternatively, a doughnut depositor can be used to place a circle of liquid dough directly into the fryer. Doughnuts can be made from a yeast-based dough for raised doughnuts, or a special type of cake batter. Yeast-raised doughnuts contain about 25% oil by weight, whereas cake doughnuts' oil content is around 20% but have extra fat included in the batter before frying. Cake doughnuts are fried for about 90 seconds at approximately 190 to 198 degrees Celsius, turning once. Yeast-raised doughnuts absorb more oil because they take longer to fry, about 150 seconds, at 182 to 190 degrees Celsius. Cake doughnuts typically weigh between 24 g and 28 g, whereas yeast-raised doughnuts average 38g and are generally larger when finished.

After being fried, ring doughnuts are often topped with a glaze (icing) or a powder such as cinnamon or sugar. Styles such as fritters and jelly doughnuts may be glazed and/or injected with jam or custard.

As well as being fried doughnuts can be completely baked in an oven and these varieties have appeared in some stores over the last few years. These have a slightly different texture to the fried variety with a somewhat different taste due to the lack of absorbed oil - and so have a lower fat content.

The traditional mass produced fried yeast-based doughnut production process (such as used by Krispy Kreme) uses a partial baking (proofing) of the dough before frying (~20 minutes/125 degrees Fahrenheit) but it isn't classed as a baked doughnut.

(Note that the term 'baked' can be used as an euphemism for the general cooking process - typically in the US.)

There are many other specialized doughnut shapes such as bear claws, old-fashioneds, bars or Long Johns (a rectangular shape), and the dough twisted around itself before cooking. In the northeast USA, bars and twists are usually referred to as crullers. Doughnut holes are small spheres that are made from the dough taken from the center of ring doughnuts or made to look as if they are. These holes are also known by brand names, such as Munchkin in the United States and Timbits in Canada.

(Source: Wikipedia)

Monad Says: During a trip to Batam, Indonesia, my sister recommended a variety of flavoured donuts from this bakery cafe, J.CO Donuts & Coffee @ Batam Centre. J.CO Donuts is a bakery retail in Indonesia focusing on doughnuts and coffee, owned and managed by Johny Andrean, a famous Indonesian hairdresser. J.CO Donuts has been criticizied for bearing similar style to Krispy Kreme, a popular chain of doughnut stores in USA. Among those donuts from J.CO that we've sampled, I like the Tiramisu and the Chocolate Nuts!

(Website: J.CO Donuts)

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Chendol

2006-12-10T23:59:00.000+08:00

Chendol or cendol is a traditional dessert originating from Java, Indonesia, but also popular in Malaysia, Singapore, and Southern Thailand.

The dessert's basic ingredients consist of shaved ice, coconut milk, starch noodles with green food coloring (usually sourced from the pandan leaf) and palm sugar (gula melaka). Red beans, glutinous rice, grass jelly, nutmeg, peanuts, and creamed corn are optional additions.

Chendol has become a quintessential part of cuisine among the multi-racial population in Malaysia and Singapore and is often sold by vendors at roadsides, hawker centres and food courts.

Chendol vendors are also a common sight in Indonesian cities. In the Javanese language, chendol refers to the jelly-like part of the beverage, while the combination of chendol, palm sugar and coconut milk is called dawet.

In Malaysia, chendol is usually sold on the roadside by Indian Muslim vendors. The first Indian Muslim vendors learnt the skills of making the chendol from the Javanese in Indonesia and brought the recipe and preparation methods with them to Malaysia. Chendol is also popular as a snack, particularly after Friday prayers among Muslims.

(Source: Wikipedia)

Monad Says: In Malacca, we visited the famous “Chendol” shop at Jonker Street, located at one end of the street. The shop name is “Kedai Antik 88″ and it is hard to miss it. The shop lives up to its name with lots of antiques passed down from different generations. The shop offers a variety of Chendol selection, but I would recommend my favourite "Eight Treasures Baba Chendol". Some may not like the taste of nutmeg, so you may request to exclude it. The unique taste of this Chendol comes from the “Gula Melaka” which is pure and highly concentrated. It melts the shaved ice into a flavourful ball. The sweet fragrance floats in the air as you step into the shop. It's definitely the best “Chendol” in Malacca! Both thumbs up!

(Website: Jonker 88)

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Pink Sunset

2006-12-03T23:59:00.000+08:00

Pink Sunset is a signature cocktail of Baan Rim Pa, a Thai food restaurant, is long established as one of the most famous restaurants in Thailand and a favorite of visitors from around the world. The menu features of Baan Rim Pa’s authentic Royal Thai Cuisine, dishes formerly found only in the Grand Palace of Thailand. Baan Rim Pa’s Thai Cookbook is available online or at the restaurant.

The piano bar is where Tommy Doyle plays live jazz, blues and Broadway standards. The bar also boasts one of the best selections of spirits and cocktails. “The Cellar” has been a winner of Wine Spectator “Award of Excellence” for four years in a row. From nightly ice and fruit carving, to the La Comanche Wine and Cigar Bar to “The Collection,” a Thai handicrafts boutique, founder Tom McNamara’s ‘home on the cliff’ has it all.

Baan Rim Pa is one of the finest in Thaliand, having the winning combination of a stunning location overlooking Patong Bay and Thai cuisine praised by the international media, along with an intimacy that makes you feel welcome when you enter. It offers the best in everything from its spectacular view and elegant décor to its attentive service and creative menu.

(Source: Baan Rim Pa)

Monad Says: The Andaman sunset is one of Phuket island's treasured natural attractions. Imagine a lazy breeze from the Andaman Sea blowing through the open-air balcony while you watch a magnificent island sunset. Enjoy it in style with a tropical Pink Sunset cocktail and some tasty Thai cuisine at the Baan Rim Pa. As the sun sets low beyond the horizon, the traditional Thai setting of the restaurant emits a romantic mood...It's Pink Sunset! =)

(Website: Baan Rim Pa)

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Agedashi Tofu

2006-12-01T23:59:00.000+08:00

Agedashi Tofu (or Agedashi dōfu, 揚げ出し豆腐) is a Japanese way to serve hot tofu. Silken (kinugoshi) firm tofu, cut into cubes, is lightly dusted with potato starch or cornstarch and then deep fried until golden brown. It's then served in a hot tentsuyu broth made of dashi, mirin, and shō-yu (Japanese soy sauce), and topped with finely chopped negi (a type of spring onion) or grated daikon.

Agedashi tofu is an old and well-known dish. It was included in a 1782 Japanese all-tofu cookbook entitled Tofu Hyakuchin (literally "One hundred Tofu"), along with other tofu dishes such as chilled tofu (hiyayakko) and simmered tofu (yudofu).

Actually, they are quite easy to make too, it’s just that handling the silken tofu can be quite heartwrenching as they’re easy to break, you really need to treat them with a lot of tender loving care. You can also choose to use a medium first tofu too I suppose but I like mine to be silken soft.

(Source: Wikipedia)

Monad Says: Konnichiwa! I would order Agedashi Tofu as a side dish whenever I had Japanese Cuisine...In most Japanese restaurants, the Agedashi Tofu are prepared in quite similar ways...I've tried this dish at Sakura Japanese Restaurant in Patong Beach, Phuket...The fragrance and taste are unique...with a crispy layer around the silky soft tofu...somewhat different from other Japanese restaurants. I guess it's got to do with the way the silken tofu was prepared.

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Muddy Mudpie

2006-11-24T23:59:00.000+08:00

Muddy Mudpie may be an unfamiliar dessert for some and it's a fantastic dessert fare for those who've tried it.

Essentially, a Mud Pie is a dollop of chocolate ice cream sitting atop a crunchy Oreo biscuit base. Warm choc fudge and a generous sprinkling of biscuit crumbs complete the sinful look. This concoction is made to look like mud from the Missisippi River, but that's all for the resemblance...

It can be strange to know that a Southern dessert is so well-loved in Singapore! Coffee Club is one place that offers the best mud pie in town!

The "Muddy Mud Pie" is visually appealing as it's a heck of a size. You can describe it as a combo of Choc and Cappuccino ice cream, overflowing with bitter-sweet choc fudge and oreo crumbs. Yummy. Wanna get a chocolate high?

(Source: Internet)

Monad Says: Coffee Club has several outlets in Singapore. My favourite Coffee Club outlet is the one at Ngee Ann City. I like the outlet at Siglap, but after their recent renovation, it seemed to lose its iconic 'nostalgic atmosphere'...I still prefer their previous decor, it is more cosy and warm...perfect for coffee chats and gathering. Now the decor looked too 'modern' and uncharacteristic...seemed unrecognizable! Among its dessert selection, I love their signature dessert, the Muddy Mudpie! Anyway, it would be nice to drop by the Coffee Club outlet at Ngee Ann City and enjoy the mudpie at a window table for a view of bustling Orchard Road!

(Website: Coffee Club)

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Five Grains Fried Rice

2006-11-23T23:59:00.000+08:00

Five Grains Fried Rice (五谷炒饭) is a variant of Fried Rice (炒饭). Fried rice is a popular component of Chinese cuisine. It originated as a home made dish from China, made from cold leftover rice fried with other leftover ingredients. It is sometimes served as the penultimate dish in Chinese banquets (just before dessert).

There are dozens of varieties of fried rice, each with their own specific list of ingredients. In Asia, the more famous varieties include Yangchow (Yangzhou) and Fukien (Fujian) fried rice. In the West, Chinese restaurants catering to non-Chinese clientele have invented their own varieties of fried rice including egg fried rice, Singaporean (spicy) fried rice and the ubiquitous 'special fried rice'.

Fried rice is a common staple in American Chinese cuisine, especially in the westernized form sold at fast-food stands. The most common form is a basic fried rice, often with some mixture of eggs, scallions, and vegetables, with chopped meat (usually pork or chicken, sometimes beef or shrimp) added at the customer's discretion. Fried rice is also seen in other American Asian restaurants, even in cuisines where there is no native tradition of the dish such as the Caribbean.

(Source: Wikipedia)

Monad Says: For this popular Chinese dish, I shall recommend the fragrant hot stone five-grain fried rice by Crystal Jade Dining IN at Vivocity. This healthy dish contains five types of grains (jasmine rice, red yeast rice, pine nuts, sweet corns, avocado, etc) as main ingredients and served in a hot stone bowl. I decided to rate it 5* as I observed that this dish is delicately prepared by Crystal Jade with fresh ingredients and more importantly, it is non-greasy when compared to most Chinese restaurants.

(Website: Crystal Jade, Wikipedia)

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Erdinger Weissbier

2006-11-17T23:59:00.000+08:00

Erdinger Weissbier 'with fine yeast' is not only the ultimate premium classic in the Erdinger product range, also simply the wheat beer par excellence.

It is brewed using fine yeast according to a traditional recipe and, of course, in strict accordance with the Bavarian Purity Law. Even today, the beer is still bottle-fermented in the traditional way; it takes three to four weeks for Erdinger Weissbier 'with fine yeast' to mature. Only the finest ingredients are used in its production. Years of experience and constant quality checks guarantee the beer's unmistakable flavour.

Wheat beer is a so-called top-fermented beer, brewed from wheat and barley malt using top-fermenting yeast. During this type of fermentation process the yeast cells rise to the surface, where they form a white layer. In contrast to this, bottom-fermenting yeast - as used in the brewing of Pilsner, Export or Maerzen varieties - settles at the bottom of the beer.

Because of the lower proportion of hops and the higher proportion of carbon dioxide, wheat beer is known among connoisseurs as an exceptionally refreshing and thirst-quenching specialty beer - and this applies most of all, of course, to Erdinger Weissbier.

You probably know Erdinger Weissbier already. After all, its fame has long since spread beyond the borders of Bavaria and Germany. But do you know the full range of wheat beer specialties?

Erdinger Weissbier is now available in eight different varieties. Find out more about our various specialty beers here. You're sure to discover your favourite wheat beer among them. Well, there's plenty to discover about wheat beer’s history and also learn about this old Bavarian specialty beer with all its wonderful traditions.

Light or dark, strong or non-alcoholic - Find out all about the full range of beer specialties and choose your personal favourite Weissbier!

A wheat beer for those who love outstanding and unforgettable wheat beer flavour.

Product information – (Alcohol: 5.3 % vol, Original wort: 12.4 °P, Kcal / Kjoules: 44 / 185 per 100 ml)

(Source: Erdinger Weissbrau)

Monad Says: Erdinger Weissbier has always been my official beer on joyous occasions or at casual gatherings. Many of my friends simply love it! I find the stylish Erdinger glass figure rather sexy-looking too! Usually, I will have it at Marche, Vila'ge, Indochine Waterfront & Dubliners. I had a good impression of the service at Vila'ge (Far East Square). Nowadays, the "Don't Drink and Drive" campaign is very strict on the roads...Therefore, I always limit myself to just ONE PINT (500ml) of Erdinger for every occasion. Otherwise...I'll feel tipsy very soon =)

(Website: Erdinger Weissbrau)

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Heavenly Halia

2006-11-09T23:59:00.000+08:00

Heavenly Halia & Ginger Jive are signature beverages at Halia (ginger in Malay). Located within the Ginger Garden of the Singapore Botanic Gardens where over 250 species of gingers with their elaborate foliage and colourful flowers thrive.

Halia was constructed along with the Ginger Garden. Its architecture conformed to the contours of the land, the dignity of mature trees and the preservation of heritage. It has an unobtrusive dining room with full height glass windows, beckoning the greenery indoors, and allowing guests to dine in the Garden whilst still comfortably ensconced in cool natural surroundings. Decades-old majestic palm trees stand like sentries, guardian-witness to the earthy beauty that is the Singapore Botanic Gardens.

In the heat of the day, guests take refuge in the coolness of Halia’s air-conditioned dining room whilst still enjoying views of the Garden through its glass panels. Extending from the dining room, a sheltered wooden deck enables sun lovers to bask in the sultry warmth whilst enjoying al-fresco dining.

After nightfall, Halia is a quiet and charming place, lit only by discreet lamps, candles and the moonlight. A perfect place for a romantic evening, or a gathering of special friends or business associates, guests are surrounded by the tranquillity of the Garden and the beauty of the night.

Monad Says: In the evenings, Halia restaurant is definitely a romantic place for dining. I love Halia for its exclusive ambience and excellent service. Take a stroll from the visitor's centre to ginger garden...I enjoyed the nature walk at Botanic Gardens very much, especially during the twilight hours. The Halia experience is different during the day and night. I would prefer going to Halia for an evening drink. Dining at Halia may be more costly than usual restaurants, but it is worth a try for its cuisine and dedicated personalized service. Try Halia's ginger specialties...I like their signature mixtures...Heavenly Halia & Ginger Jive!

(Website: Halia Restaurant)

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