Tuesday, May 21, 2013
Have you heard of The Baker's Story? Opened in 2004 at the nondescript Sin Ming Centre, The Baker's Story has grown steadily, winning over customers with its honest to goodness creations of Cheese Brownies. Chef and owner Eric Tan has created these one of a kind cheese brownie using chocolate brownie and cream cheese.
After 8 years and amassing a pool of regulars, The Baker's Story opened its second outlet at Orchid Hotel at Tanjong Pagar. From the original cheese brownie, the store has built on its popularity to spin off more offerings with an expanded selection of seven varieties.
The box contains the original bestselling Cheese Brownie ($2.20), Mint Cheese Brownie ($2.30), Orange Cheese Brownie ($2.80), Chef's personal favourite the Crunchy Cheese Brownie ($2.80) and other non cheese brownie flavours including Banana Brownie ($2.20) and Walnut Chocolate Brownie ($2.30).
Giving the traditional brownie an interesting twist by adding the cheese, the cheese brownies have a fuller flavour, velvety smoothness and richer texture.
The Baker's Story
Sin Ming Centre
8 Sin Ming Road
Tel: +65 64520265
Tue-Fri: 12pm - 9pm
Sat: 11pm - 9pm
Sun & PH: 11am - 8pm
(Closed on Mon)
1 Tras Link
Tel: +65 66049929
Nearest MRT: Tanjong Pagar (EW Line)
Mon-Fri: 1030am - 630pm
(Closed on weekends and PH)
Monday, May 20, 2013
Sichuan cuisine is not just about their spicy food. There is more to their spicy and numbing flavours. (麻辣). For a limited period from now to 31 July 2013, Si Chuan Dou Hua introduces the Petites Selection to showcase the many unknown and robust flavours of Sichuan cuisine with a collection of 30 tapas sized offerings designed by Si Chuan Dou Hua's maestros Zeng Feng, Peter Tsang and Leung Wing Chung.
Spinach with Ginger Sauce
Savouring in a myriad of flavour, we get to sample an eclectic selection of the tapas sized offerings. The Spinach with Ginger Sauce is a refreshing and tangy combination of the aromatic herb ginger with vinegar and salt.
Sliced Pork in Garlic and Chilli Sauce
The Sliced Pork in Garlic and Chilli Sauce makes up of a blend of ground garlic, chilli oil, soya sauce and sugar that has a medley of spicy garlic and chilli flavour.
Chilled Sliced Radish Wrapped with Sliced Carrot
The exquisite labour intensive Chilled Sliced Radish Wrapped with Sliced Carrot has a subtle sweet and sour flavour.
Chilled Sliced Duck Wrapped with Egg Yolk
One of my favourite of the Petites Selections is the Chilled Sliced Duck Wrapped with Egg Yolk. The salty flavour is made up of salt, huatiao wine and other condiments is one of the predominant flavours in Sichuan cuisine.
Prawn in Spicy Ma La Sauce
Ma La flavour is one of the most significant, popular and recognisable flavours of Sichuan cusine made up of a piquant mix of peppercorn, chilli powder and salt. This is showcased in the Prawn in Spicy Ma La Sauce.
To enjoy the myriad of flavour, Si Chuan Dou Hua offers two options friendly on both the wallet and palate for the enjoyment of Sichuan cuisine with The Petites Selection in Wine Pairing and Tea Pairing with the Imperial High Tea.
A great option for pre-lunch or pre-dinner nibbles, enjoy your choice of 5 Petites dishes and 2 glasses of wine at only $55. UOB cardmembers exclusive: $48 for the above promotion; or enjoy a complimentary bottle of wines with every order of 10 Petites dishes, priced from $8.80 each.
Tea Pairing with the Imperial High Tea
Relish a leisurely afternoon savouring handcrafted dim sum, premium Chinese tea and your choice of 5 Petites dishes at only $30++ per person. UOB cardmembers exclusive: Start off your high tea with a complimentary glass of wine per person.
Si Chuan Dou Hua
TOP of UOB Plaza
UOB Plaza 1
80 Raffles Place
Tel: +65 65356006
Nearest MRT: Raffles Place (EW Line, NS Line)
Daily: 1130am - 6pm, 630pm - 1030pm
The Petites Selection is available from now to 31 July 2013 for lunch, dinner and high tea from 1130am to 230pm, 630pm to 1030pm and 230pm to 6pm respectively.
1) Alight at Raffles Place MRT station. Take Exit G. Walk to destination. Journey time about 5 minutes.
Saturday, May 18, 2013
If you are craving for crabs, there is a new restaurant at Mosque Street (Chinatown) that serves pretty delectable crabs. Momma Kong's Crab Shack is opened by 2 enterprising lads showcasing their Mum's recipe of black pepper crabs and pairing it with a variety of boozes. The minimalist chic restaurant can sit up to 55 passengers and the crabs are cooked to order.
The menu is very interesting, it is designed to look exactly like a Facebook page. The menu is not very extensive. It offers 4 varieties of crabs, a few light bites and a variety of alcoholic beverages.
Belachan Ikan Bilis 4/5
By the way, it was a couple makan session with Charlene, Maureen, Nadia and our respective partners. We started off with some light bites. The Belachan Ikan Bilis or Deep Fried Anchovies ($6) comes in 3 spice level of mild, medium and madness. We had the medium spice level and it was quite fiery.
Spicy Tangy Top Shell 2.5/5
The Spicy Tangy Top Shell ($15) which was mixed with chopped onions, sesame oil, lemon, a few secret ingredients and topped with chilli padi was disappointing. The flavours was too mild and the top shell tasted bland. I did not get the spicy tangy kick.
Crab Beehoon Soup 4.2/5
The smooth and milky Crab Beehoon Soup ($38 per crab, $110 for 3 crabs) was one of the best I tried. The beehoon was also smooth and firm. It was so slippery that we had a hard time holding them on our chopsticks. The beehoon was also cut into shorter length similar to Katong Laksa.
Fresh Steam Crab 4.2/5
The Sri Lanka mud crab used at Momma Kong's Crab Shack weights about 650gram. The meat was firm and sweet but a bit small for sharing if you have a big group, probably just nice for 2 pax.
Fresh Steamed Crab 4.2/5
The best way to enjoy the freshness and sweetness of the crab is to have it
steamed. The Fresh Steamed Crab ($38 per crab, $110 for 3 crabs) was steamed with fragrant Chinese wine giving it a nice aroma. The delicacy also came with lovely orange crab roe.
Black Pepper Crab 4/5
The Black Pepper Crab ($38 per crab, $110 for 3 crabs) is a bit different from the norm. The black pepper sauce is wetter compared to the usually dry version. It tasted like those black pepper sauce used on steaks. This is really an interesting version but may not be for those that can't take spice.
Chilli Crab 3.5/5
The Chill Crab ($38 per crab, $110 for 3 crabs) was nice but I would prefer the more gravy version. The version at Momma Kong's Crab Shack is drier and has a garlic taste to it. If given a choice, I would still prefer the sweet and savoury tomato and chilli based sauce.
Fried Mantou 4.2/5
If you have a chance to visit Momma Kong's Crab Shack, a must try is the Fried Mantou ($1.50 each). The Fried Mantou is really special and soft. You probably can't find it elsewhere. The best way to enjoy the fried mantou is to dip it into the chilli crab gravy soaking up the delicious sauce.
It is understand that Momma Kong's Crab Shack has created a method of freezing the crabs where one can takeaway and just oven heat for consumption. It is claimed the frozen crab has made a flight all the way to London.
Momma Kong's Crab Shack
34 Mosque Street
Tel: +65 62252722
Nearest MRT: Chinatown (NE Line)
Tue-Sun: 6pm - 12am
1) Alight at Chinatown MRT station. Take Exit A. Walk straight to the end of Pagoda Street. Turn left onto South Bridge Road. Walk along South Bridge Road and turn left onto Mosque Street. Journey time about 8 minutes.