My Humble House @ Esplanade Mall

TungLok Group is well known for the restaurants under their management with more than 40 restaurants in Singapore, China, Indonesia, Japan and India representing over 15 brands. TungLok Group has also been awarded twice in the prominent Singapore Prestige Brand Award for being overall winner for Established brands in 2009 and 2011.

The Humble House, one of the 40 plus restaurants of TungLok Group is located at The Esplanade, Theatres on the Bay is the Group's first artistic restaurant celebrates its 10 anniversary this year.

While waiting for all the bloggers to arrive, we were served a delectabe trio of canapes that showcased the artistic endeavour reflected in My Humble House's cuisine, design, service and attention to detail.

Popping the Vietnamese Roll canape into the mouth came with abundance of freshness with a light delectable sauce that married everything together.



Chicken rice as a canape is a first for me. I am amazed that our local delicacy can be presented exquisitely as a sushi canape. The canape even came with a dash of chicken rice chilli sauce that completes the whole meal of chicken rice.

The Siew Mai canape was probably the favourite among the bloggers. The balance of texture and flavour with a hint of XO sauce was lovely executed.

Next up we have Senior Executive Chef Ken Ling and Executive Chef David Liew demonstrated to us 2 winning dishes at this year Epicurean Star Award.

Uniquely TungLok, this is the first time I have seen and tried Black Sesame Crepe.

The first dish prepared by the 2 executive chefs was Pan-seared Maotai Wine-marinated Chicken stuffed with Foie Gras wrapped in Black Sesame Crepe. The chicken thigh, chicken breast meat paste and foie gras were molded into a rectangle shape before being pan-seared. It was then placed on top of the homemade black sesame crepe with romaine lettuce, cripsy beancurd skin, leek, ginger flower, peanut crumbs, black sesame and mustard glazed suckling pig sauce.

After the demonstration, we were giving the ingredients to plate it ourself.

This is my version of the Pan-seared Maotai Wine-marinated Chicken stuffed with Foie Gras wrapped in Black Sesame Crepe. My girlfriend who does not take foie gras commented that it did not come with the acquire taste and she was happy to finish everything. I applauded the creativity of the black sesame crepe which was soft, smooth and fragrant.

The second winning dish the two chefs put together for us was the Soft Red Bean Banana Ball coated in Shredded Coconut served on Chilled Tropical Fruits with Crushed Coconut-flavoured Ice with Gula Melaka. This is a surprisingly long name for a dish considering the chinese name for the dish only has 7 characters, 椰风蕉雨话南洋.

The rice ball or rice dumpling in the middle of the coconut husk bowl was stuffed with banana cubes and red bean paste.

The lovely dessert was like compact coconut platter. The coconut ice cream was made from pure coconut juice, coconut milk, pandan leaf and sugar bringing it to a boil until mixture thicken and refrigerate for 8 hours. The coconut flesh was also deep fry to crispy to give texture.The chef also painstakingly removed the husk making it into a bowl so customers can enjoy the coconut fresh with ease.

When the management asked me whether I have visited My Humble House, I felt bad that I have not visited the restaurant considering it is into its 10 anniversary. I was very impressed with the effort behind each dish and the artistic presentation of them. Attention to details were also put into each dish. My Humble House definitely will be on my next to visit list.


My Humble House
Esplanade Mall
8 Raffles Avenue
#02-27/29
Singapore 039802
Tel: +65 64231881
Website: http://www.myhumblehouse.com.sg
Nearest MRT: Esplanade Mall (CC Line), City Hall (EW Line, NS Line)

Opening Hours:
Daily: 12pm - 230pm, 630pm - 1030pm

Direction:
1) Alight at Esplanade MRT station. Take Exit B or D. Walk along One Raffles Link underpass towards Esplanade Mall. Journey time about 10 minutes.

2) Alight at City Hall MRT station. Take Exit C. Walk along City Link Mall underpass towards Esplanade Mall. Journey time about 15 minutes.

Food Safari at Marriott Hotel

After a multi million refurbishment of Marriott Hotel, I was invited by the folks of Marriott Hotel and Grebstad Hicks Communications on a food tour around the 5 food establishments of the hotel with fellow bloggers. We were also very privilege to be accompanied and hosted by the new Executive Chef, Kevin Thomson who joined Marriott Hotel in December 2011.

Java+ is a new premium retail deli outlet at Marriott Hotel, facing the lobby, adjacent to Marriott Cafe. Offering more than just good coffee, Java+ sells a selection of premium cured meats, cheeses, pickles and dips, alongside delectable homemade cakes, freshly baked breads, sandwiches, salads and quiches.

At night, Java+ is a perfect spot to unwind where customers can savour a glass wine and authentic Spanish tapas.

Restaurant: Java+
Location: Lobby Level
Opening hours: Daily, 7am -11pm
Tel: +65 68314605

Our next stop is Pool Grill on the level 5 of Marriott Hotel. The chic alfresco restaurant serves contemporary western cuisine. The restaurant with a capacity of up to 40 diners offers a resort-like setting with its casual ambience and tropical setting.

While we were enjoying our pan seared Foie Gras, at the same time the restaurant manager was at the table side preparing our Caesar Salad. Uniquely at Pool Grill, Marriott Hotel is bringing back geuridon service preparing only the freshest ingredients at table side.

Restaurant: Pool Grill
Location: Level 5
Opening hours: Daily, 11am -11pm
Tel: +65 68314627

I was looking forward to visit the award wining Wan Hao Chinese Restaurant specialize in Cantonese cuisine. The innovative mooncake creation from Wan  Hao Chinese Restaurant is also highly sought after every Mid Autumn Festival.

This year Wan Hao has created 4 very interesting snowskin mooncakes flavours. They are Blueberry Cheese, Peach with Choya Praline, White Lotus Seed Paste with Yam Praline and Rich Chocolate and Lotus Seed Paste with Whisky Praline. Of course not to miss out is their pure "Mao Shan Wang" premium grade durian snowskin mooncake.

Also available at Wan Hao is the traditional homemade baked mooncakes. I noticed an interesting flavour among the baked mooncakes on the shelf, Chicken Bak-Kwah and Assorted Nuts with White Lotus Seed Paste! Wow! isn't it brillant to infuse Bak-Kwah into the white lotus seed paste.  I am looking forward to taste it.

A must try at Wan Hao Chinese Restuaurant is the famous Peking Duck. It was roasted to perfection and served with authentic Chinese crepe. The thin crepe wrapped with the roasted duck skin, special sauce and greens sang in harmony in the mouth.

With the skilled techniques and the most premium ingredients, the rare succulent Spanish Iberico Pork Shoulder was uniquely done in char siew style. The chef told us that the meat is from the back of the neck and each pig only has a piece. The char siew Spanish Iberico pork shoulder has a crunchy texture which was very enjoyable.

Another speciality is the Wok-fried Murray Bridge Beef Tenderloin with Chilled Marinated Sour Plum Pear. The beef was nicely flavoured and tender. The chilled marinated sour plum pear was a nice refreshing and interesting touch for the dish.

Restaurant: Wan Hao Chinese Restaurant
Location: Level 3
Opening hours: Daily, 11am -1030pm
Tel: +65 68314605

The Marriott Cafe is re-opened in 2012 after a 3 month long refurbishment with an open kitchen, and multiple live cooking stations allowing chefs to prepare all orders a la minute upon request. Marriott Cafe specializes in buffet fare championing a "Freshness Redefined" concept whereby 10 chefs take centre stage at an open kitchen to serve up a highly curated menu of quality dishes from the East and West. Look out for the massive Beech Oven that slow roasted delicable premium imported meats and product too.

Restaurant: Marriott Cafe
Location: Lobby Level
Opening hours: Daily, 6am - 10pm
Tel: +65 68314605

Renovated in 2012, Crossroads Cafe familiar design has been reinvigorated with a new colour palate, prominent wine fridge and ambient lighting creating a relaxed yet chic atmosphere, with daily blackboard specials.

Going beyond the look and feel, the restaurant now offers guests a newly revamped menu of signature dishes, a wider selection of premium wines by the glass and the largest range of draft beers on tap of any 5 star hotel in Singapore.

The Calamari was extremely tender with a nice crisp light batter wrapping around the springy seafood. The calamari was marinated in pineapple juice before being fried giving it the delectable texture.

The Waygu Burger was juicy and beautiful cooked. I was glad that it was done in a bitesize slider after all the food from the variou restaurants.

The signature Lobster Paella is a must try at Crossroads Cafe. The Lobster Paella was packed with strong intense flavours of the lobster bisque.

Another popular favourite among the group was the Roasted Pork Belly stuffed with prunes and herbs. The crackling crisp skin with the succulent pork was beautiful itself even without the sauces.

The night ended with some lovely desserts.

Restaurant: Crossroads Cafe
Location: Lobby Level
Opening hours:
Mon-Thu, 7am - 1am
Fri & eve PH, 7am - 3am
Sun & PH, 9am - 1am
Sat, 9am - 3am
Tel: +65 68314605

iGen Mints Giveaway

iGen Mints is a new sugar free sweet in the market that is conveniently packaged in a 'click-clack' box, with a unique slide-to-open design. Available in 2 flavours, Double Mint and Strawberry, each tin is compact and weighted 15g that can be bring around easily.

The sugar free iGent Double Mint has a refreshing spearmint flavour, the ideal sweet for extra freshness after a meal. Each tin has about 75 pieces of mint and each sugar free mint contains about 0.48 kcal of calories.

The fruity iGen Sour Strawberry has a fragrant strawberry scent with a lingering tangy taste keeping the the mouth and breath fresh.

"GIVEAWAY - 5 X 4 units of iGen Mints"

5 lucky winners will be drawn to win 4 units of iGen Mints each.

All you need to do is,
1. Find the iGen Mints photo on my facebook page www.facebook.com/sgfoodonfoot
2. Like and share the photo. (Remember to set your privacy setting to “PUBLIC” so that we know who shares it.)
3. Leave a comment that you have liked and shared the photo.

Closing date: 24 September 2012, Monday at 2359hr.
Valid for readers in Singapore only.

Swatow Seafood Restaurant (汕头海鲜) @ Toa Payoh Central

Swatow also know as Shantou (汕头) is a a city at the eastern coast of Guangdong province, China. Majority of the people in Swatow are Teochew. In fact, a lot of our ancestors were from Swatow. Being a Teochew myself, I have known many friends and family members who will go back once a year to visit their friends and relatives in Swatow.

Established in 6 Aug 2010, Swatow Seafood Restaurant (汕头海鲜) offers Teochew cuisine in the use of light flavouring and seasoning to bring out the natural essence of the ingredients. Located at the heartland in Toa Payoh Central, it is just beside Toa Payoh Library. The restaurant is always full to the brim especially on weekends.

Broccoli and Scallops 4/5

Broccoli and Scallops is a common dish found at every Chinese restaurant. The scallops were sweet and succulent served with fresh and crunchy brocooli.

Oyster omelets 4/5

The Oyster Omelets ($12) was not as oily as those that we get from the hawker centre. The eggs were fried to a nice exterior crisp but still moist and fluffy inside. It also came with big juicy oysters.

Deep Fried Crispy Pig Trotter 4/5

The popular Deep Fried Pig Trotter ($28) was served with a sweet plum sauce on the side. The smokey and crackling rind of the pig trotter was beautiful roasted. Paired with the sweet plum sauce, the meat was well complimented.

Black Pepper Crayfish 4/5

Swatow used to be a fishing port and seafood is part of Teochew cuisine. Infused and thoroughly coated with the black pepper sauce, the wok fried Black Pepper Crayfish was fresh and springy.

Steamed Pomfret Teochew Style 3.8/5

Teochew style steamed fish is my favourite way to enjoy the fresh catch of the day. The Steamed Promfret in Teochew Style ($8 per 100g) was packed with flavours of the sour plum, salted vegetables, mushrooms, gingers, tomatoes, chillies and etc. Unfortunately the fish was steamed a bit too long and the meat was a bit tough.

Sweet Yam Paste with Pumpkin 4/5

Wrapping up the night with a typical Teochew dessert, the Sweet Yam Paste with Pumpkin ($4 per serving or $12) was smooth and silky. Perfumed by the aroma of yam and pumpkin, it was a lovely dessert to end the night on a sweet note.


Swatow Seafood Restaurant
Blk 181 Toa Payoh Lorong 4
#02-602
Singapore 310181
Tel: +65 63631717
Website: http://www.swatow.com.sg/
Nearest MRT: Toa Payoh (NS Line)

Opening Hours:
Mon-Fri: 8am - 3pm (Dim Sum)
Sat-Sun & PH: 8am - 6pm (Dim Sum)
Daily: 11am - 3pm, 6pm - 10pm (Ala Carte)

Direction:
1) Alight at Toa Payoh MRT station. Take either Exit A or C. Walk to Toa Payoh library direction. Proceed to block 181 adjacent to the library. Journey time about 8 minutes.

Boxup

What is Boxup? Many of us may have known or heard of the beauty treats subscription concept such as VanityTrove, Bellabox and Glamabox. It seems like this is catching on and people are receptive to the subscription concept whereby every month one received a surprise treats of different items/products in a gift box to your doorstep.

Boxup, your month sweet treats is a subscription service that is started by entrepreneur David Tan. Boxup will deliver a box of carefully selected chocolates right to you doorstep every month. Similar concept like a magazine subscription except it is chocolates instead of magazine.

Boxup is still in the beta launch stage. They are still getting feedbacks to improve their final outlook and design of the box for the final launch.

For chocolate lovers who love to try out exotic brands and different blends of chocolates from all the top artisan chocolatiers, Boxup gives you an element of surprise or adventure when you open up a box of chocolate to find out what is in it each month. Furthermore, it also makes a great gift idea allowing you to send unique chocolates without having to import them individually.

For more information on Boxup, you can check out their website or facebook.
Website: http://www.boxup.sg/
Facebook: https://www.facebook.com/boxupsg