Wooloomooloo @ Swissotel the Stamford

Wooloomooloo Steakhouse is an established premium steakhouse from Hong Kong that has 3 outlets at Lan Kwai Fong, Wan Chai and Tsim Sha Tsui. Taking its name from a bay side town in Sydney, Australia, Wooloomooloo Steakhouse Singapore is their first international outlet outside Hong Kong. It is situated in a stunning locale with impressive views of the city. Comprising 6,300 square feet of wining and dining space, the stylish restaurant promises a memorable dining experience with its premium steak selection, Australian-inspired offerings, as well as an outstanding range of wines and cocktails.

Focaccia 4.2/5

Upon settling down at the table, complementary freshly baked Focaccia with caramelised onions with whipped butter at the side was served. The focaccia was warm, airy and fluffy with a hint of rosemary.

Spanish Ham Selection 4/5

The Spanish Ham Selection ($38) came with both 20-24 months aged and 30-36 months aged Jamon Iberico, known as the finest ham in the world. The platter which is also available on the bar bites menu is served with sundried tomatoes, artichokes, olives, piquillo peppers, feta cheese and focaccia crackers.

Tuna and Spanner Crab Tartare 4.2/5

The Tuna and Spanner Crab Tartare ($29) has a base of creamy avocado cubes, tangy orange slices, diced shallots and coriander, and it topped with lightly seasoned sweet Australian spanner crab and sashimi-graded yellow fin tuna, finished off with a dollop of creme fraiche and salmon roe. The refreshing tartare had a nice balance of sweet and savoury. The salmon roe also provided exciting bursts of saltiness.

Jumbo Prawn Cocktail 3/5

A hot favourite at Wooloomooloo restaurants in Hong Kong, the Jumbo Prawn Cocktail ($29) used fresh jumbo shelled prawns accompanied by a delectable homemade cocktail sauce of sweet chilli, horseradish and Worchester sauce. Huge for me may not be the best, the jumbo prawn's texture was firmer and tougher than norm which I don't really enjoy.

USDA Prime Beef Selection, Ribeye Steak 4.5/5

Before I go into the star item at Wooloomooloo, some facts from the butcher's block. Each cut of steak at Wooloomooloo is handpicked, cut in-house and prepared by eperienced hands. Each slab is flavoured with seasoned sea salt and broiled at 980 degrees Celsius inside the gleaming Southbend broilers from USA to attain the ideal medium-rare doneness.

The 150-day grain-fed, wet-aged Ribeye Steak (12-ounce $74) definitely was the brightest star of the night. I remembered exchanging glance with Jacob (www.cooksnapeatlove.com) who like me has tried the Ribeye at Ruth's Chris Steak House, the ribeye steak brought a smile to our face. The Ribeye Steak at Wooloomooloo was extremely flavourful and succulent.

Australian Black Angus Tomahawk 3.5/5

The 70-day grained-fed, wet-aged, young Black Angus cut is thus named for its resemblance to a Native Amercian Indian battle axe or tomahawk. I felt that it looked more like a baseball bat. That is how gigantic the Black Angus Tomahawk ($125) is. The massive whole rib steak weights a good 1.1kg to 1.3kg with bone in and is served medium rare after 20 minutes in the broiler.

I can understand the difficulty in cooking such a big pieces of cut. The doneness was rather inconsistent. Since the huge portion is meant to be shared, maybe it will satisfy the different preference of doneness for the table. The meat was weak in flavour and texture was rather chewy. I would prefer the ribeye more than the tomahawk.

Grilled Asparagus 3/5

Sauteed Kiplfer Potatoes 4.2/5

Creamy Corn (background) 4/5

To complete the meal, all steakhouses offer a line-up of side dishes so does Wooloomooloo. For the session, I got to tried 3 of their signature sides. They were Sauteed Kiplfer Potatoes ($14), Creamy Corn ($12) and Grilled Asparagus ($12). My favourite was the Sauteed Kiplfer Potatoes, nicely seasoned, flavourful and tasty.

Pavlova 4/5

Wooloomooloo offers 11 desserts on their menu. There wasn't much room left to indulge in all the 11 variety of desserts. Nevertheless I still got my sweet fix in the Pavlova ($18) with Chantilly Cream. This is my first time having the meringue-based dessert. Love the crisp and crunchy outer crust and soft, moist marshmallow like centre.

Bread and Butter Pudding 4/5

The Bread and Butter Pudding ($16) came with freshly baked vanilla bread pudding, pastry cream, homemade praline and a scoop of vanilla gelato. A lovely dessert to end the night with a sweet note.

Wooloomooloo Steakhouse has an inviting, relax and casual ambience although it is labelled as a premium steakhouses. Besides the steak which I understand some people does not take beef, the restaurant also offers other scrumptious selection including specialities such as Pan-Seared Barramundi Fillet ($52), Grilled Tasmanian Salmon Fillet ($56), Roasted Spatchcock Chicken ($46), Ricotta & Spinach Ravioli ($34) and Australian Lamb Cutlets ($56). As you can see, there is something for everyone and the restaurant is not just about steak.

Thank you Joyce (Wooloomooloo) and Veronica (Sixth Sense Communications & PR consultancy) for the kind invitation and hospitality.


Wooloomooloo Steakhouse
Swissotel the Stamford
2 Stamford Road
Level 3
Singapore 178882
Tel: +65 63380261
Facebook: https://www.facebook.com/WooloomoolooGroup
Website: http://www.wooloo-mooloo.com/
Nearest MRT: City Hall (EW Line, NS Line), Esplanade (CC Line)

Opening Hours:
Restaurant
Daily: 12pm - 230pm, 630pm - 11pm
Set Lunch
Mon-Fri: 12pm - 230pm
Bar
Mon-Thu: 12pm - 1am
Fri-Sat: 12pm - 2am
Sun: 12pm - 12am
Bar Bites
Mon-Sat: 12pm - 12am
Sun: 12pm - 11pm

Direction:
1) Alight at City Hall MRT station. Take Exit A. Walk to Swissotel the Stamford lift lobby. Take lift to level 3. Turn right to Wooloomooloo Steakhouse. Journey time about 5 minutes.

2) Alight at Esplanade. Take Exit G. Follow the underground walkway to Raffles City Shopping Centre. Proceed to level 3 and walk to Wooloomooloo Steakhouse. Journey time about 8 minutes.

Singapore Restaurant Week October 2012

Singapore Restaurant Week returns in October 2012!!! Singapore Restaurant Week is back from 7 to 14 October 2012 with an extensive list of quality restaurants. Organised by DiningCity.com and presented by American Express, this popular week long gastronomic affair has attracted an impressive list of retaurants in Singapore.

Booking at www.restaurantweek.sg will open to the public on 12 September 2012 when the fastest fingers will secure coveted tables at some of the Lion City's top eateries. Food lovers can also look forward to dining at new exciting establishments.

How Singapore Restaurant Week works?

During Singapore Restaurant Week, all participating restaurants will offer exclusive three-course menus for lunch and for dinner priced at $25*+++ and $35*+++ respectiviely.

All bookings can be made online from 12 September 2012 at www.restaurantweek.sg, a delicated website for online and real-time reservations.

*Please note that DiningCity Star-Awarded restaurants charge a supplement of $15 for lunch and $20 for dnner.

Amercian Express Priority Booking Privileges

Amercian Express, being the presenting partner for the fifth edition of Singapore Restaurant Week, will offer Amercian Express Cardmembers^ exclusive booking privileges from 5 September 2012 to reserve seats at their selected restaurants before everyone else.

^Applicable to all Amercian Express Cards issued by Amercian Express International, Inc in Singapore (excluding Amercian Express cards issued by DBS and UOB)

Dedicated BMW Day

As a co-sponsor of Singapore Restaurant Week, BMW Asia dedicates 7 October 2012 (Sunday) exclusively to BMW owners. BMW owners can also make bookings for other days of that week but this will be subject to availability.

DiningCity.com Newsletter Subscribers Booking Privileges

Subscribers to DiningCity.com newsletter will also enjoy advance booking from 10 September 2012. To sign up for the newsletter, simply log on to www.diningcity.com/Singapore.

I was invited to the Media Preview of Singapore Restaurant Week 2012 on 28 August 2012. We embarked on a media tasting trail visiting 3 participating restaurants as we zipped around the city in a fun food trail by BMW cars to taste 3 different courses. Each course was also paired with wine selection from Wine Universe ( www.wine-universe.com.sg )

Three Tastes of Salmon

Our first stop was at One Rochester at Rochester Park. Chef Sam Neoh has prepared for us a starter that showcased thress tastes of salmon. We have Salmon Tartare, Homemade Cured Salmon and Confit Salmon, petite salad. The trio of salmon was delicate and exquisite.

Chef Sam Neoh helms the culinary teams under the direction of 1-Rochester Group Executive Chef Christopher Millar, providing creative directions for cuisine served at both multi-awarded establishments, One Rochester and 1-TwentySix.

The hosts were lips tighted not revealing our next location as the guests were zipped in a line of 10 BMW cars to our next location under the city lights. Can you guess where we go? Our entrance is greeted by an art gallery before we took the lift to level 55. Yes, many of you may have guessed it. Our second location was Salt Grill & Sky Bar at ION.

Red Wine Poached Barramundi

At Salt Grill & Sky Bar, Chef Shannon Binnie has prepared for us the main course, Red Wine Poached Barramundi with cauliflower puree and nashi pear. The beautiful cooked fish was moist and I enjoyed the choice of nashi pear giving the dish a refreshing texture. Worth raving was the cauliflower puree which had an extrememly smooth consistency.

Chef Shannon Binnie has worked with Luke Mangan for over 15 years. At 17, he first joined Bistro CBD, Sydney where Luke was then its Executive Chef. In 2000, Shannon moved into a Chef De Partie position at Luke's own Sydney restaurant, Salt, and in 2006 became the Sous Chef at glass brasserie. He was the Executive Chef of award winning Salt Tokyo for 4 years before his current position as Executive Chef at Salt Grill, Singapore.

Our third and last stop is at Equinox Restaurant, Swissotel Hotel level 69. I understand we were supposed to dine at the heli pad but due to the weather condition plan B was activated to dine in the private room. Nevertheless, the private room still offers excellent and beautiful view of the skyline of Singapore.

Trio of Dessert

At Equinox Restaurant, Chef Lee Bennett has prepared a trio of dessert for us. We wrapped up the evening with 3 beautiful desserts, Passionfruit Banana Cremeux with exotic mango sorbet, Grand Cru Chocolate Hazelnut Crunch with madagascan vanilla ice cream and Poire William Caramel Creme Brulee.

Chef Lee Bennett all-time youngest winner of the prestigious Craft Guild of Chefs' 'Restaruant Chef  of the Year' award and Chef de Cuisine of the iconic Equinox Restaurant. Chef Lee Bennett presents signature creations from a menu highlighting modern cuisine with European accent that pays homeage to traditional values in relaxed, modern and stylish surroundings.

From the previous Singapore Restaurant Week, we understand that seats at these fine dining and middle-market restaurants are greatly sought after. I understand from the organisers that a lot of people made numerous bookings and no show rate is the highest in Singapore. It caused inconvenience to the restaurants and by doing that you may unintentionally took up the seats of your friend.

I think it is the courtesy of us to call up the restaurant if we can't make it. In doing so, the restaurant can free up the seats for others. For the upcoming event, I understand DiningCity.com will implement some new measures to lower the no show rate. On top of that, they will also update on their twitter account ( www.twitter.com/DiningCitySG ) whenever seats are freed up from booking cancellation.

Thanks to DiningCity.com and Sixth Sense Communications & PR Consultancy for the invitation.

Noodlestar (丰面人物) @ Jalan Sultan

Have you heard of Koo Kee Yong Tau Fu (高记酿豆腐)at People's Park Food Centre? The founder's son Mr Chong YH took over the business in 1982 and expand the business bringing Koo Kee Yong Tau Fu out of People's Park to various food courts and hawker centres island-wide. With various brands under Koo Kee, it brings you Noodlestar (丰面人物)  offering good and fresh ingredients food especially the noodles in a restaurant setting. Thus Noodlestar (丰面人物) is born.

Noodlestar restaurant is not just about noodles. In face they have quite an extensive menu ranging from dim sums, rice, noodles, cooked food, soup and desserts dishes at affordable and reasonable price.

Crispy Fried Silver Fish with Pepper & Salt 4.2/5

While waiting for the group to arrive, we started off with some appetizers on the menu. We started off with the Crispy Fried Silver Fish with Pepper & Salt ($8). The lightly battered crispiness and the fatty silver fish meat was an enjoyable starter. I could not resist going back for more. Best to go with a glass of beer.

Sliced Pork with Garlic Sauce 3.8/5

Next up was the Sliced Pork with Garlic Sauce ($4.80). Hidden underneath the pork slices was a mountain of refreshing shredded cucumber. If the sliced pork was eaten alone, the sweetness from the garlic sauce maybe a bit overpowering. However if eaten together with the shredded cucumber, it gave the dish a refreshing balance.

Cordyceps Flower Herbal Soup 3.5/5

The nourishing Cordyceps Flower Herbal Soup ($8.80) is the Chef's new creation. The soup was cooked with black chicken and a combination of herbs that helps to improve blood circulation, immune system and digestion system.

Doubled Boiled Ginseng Chicken Soup 3.8/5

The Doubled Boiled Ginseng Chicken Soup ($8.80) is another nourishing soup that is available on the menu. This soup has a stronger herbal taste compared to the cordyceps flower herbal soup.

Steamed Juicy Meat Dumpling 4.5/5

More does not always mean better. I have tried Xiao Long Bao that was overly chunky with their fillings thus losing that balance in texture and flavours. I am pleasantly surprised that the Steamed Juicy Meat Dumpling ($4.80) or Xiao Long Bao at Noodlestar was rather delicate in execution. The subtle Xiao Long Bao was probably one of the best I have tried.

Dumpling with Hot and Sour Sauce 3.5/5

The marriage of the Dumpling with Hot & Sour sauce ($4.80) did not really work out for me. Don't get me wrong, individually the dumpling and sauce was good. I would greatly have them separately but they are just not compatible with each other.

Four Season Happiness Dumpling 3.8/5

This is such a happy dish visually with its vibrant colours. The Four Season Happiness Dumpling ($4.80) comes in 4 colourful fillings. They were broccoli (green), egg yolk (yellow), black fungus (black) and ham (pink). Although the flavours were rather mild what stood out was the dumpling skin. After trying 3 of their dumpling dishes, the soft and thin texture of the dumpling skin definitely won my heart.

Pan Fried Pork Dumpling 4.5/5

I was told that the Pan Fried Pork Dumpling ($4.80) is one of their popular dishes on the menu. I can understand why since I have already sang praises of their dumplings. This is another dish on the menu which I would order again.

La Mian with Braised Beef 4.2/5

The star at Noodlestar has to be their noodles. Having spent years perfecting the art of noodle making, they are of the highest quality. The La Mian here is freshly made on the spot upon order. The uniqueiness of Noodlestar's La Mian is their thinner and springier texture. The La Mian with Braised Beef ($6.80) was simply delish which showcased the characteristic of the thin silky noodle.

La Mian with In-house Stewed Pork Ribs 4/5

La Mian with Crispy Fried Chicken Chop 4/5

If you don't take beef, there are many other La Mian combination on their menu that you can enjoy slurping the high quality noodle. The La Mian with In-house Stewed Pork Ribs ($9.80) and La Mian with Crispy Fried Chicken Chop ($7.80) are worth trying.

Wok-Fried Broad Noodle Shanghai Style 4.2/5

Broad Noodle? I have never heard of it neither tried it before. This is a must try at Noodlestar. The Wok-Fried Broad Noodle Shanghai Style ($8.80) wok fried in a fragrant sweet sauce and the noodle had a bite to it that was pleasant and enjoyable.

Roast Pork and Shrimp Fried Rice  4.2/5

Like I mentioned earlier, Noodlestar offers an extensive menu. If dim sum and noodles were not enough to satisfy your hungry stomach, the Roast Pork and Shrimp Fried Rice is the quintessential comfort food. Consistency could be found in each morsels of the fluffy rice.

Roasted Chicken with Secret Home-made Sauce 4/5

The Roasted Chicken with Secret Home-made sauce ($11.80 half, $22 whole) had nice crispy skin while the meat was tender and moist.

Deep Fried Beancurd with Cereal Flakes 4.2/5

The Deep Fried Beancurd with Cereal Flakes ($12) were very addictive. The silky tofu and fragrant cereal flakes with the aromatic curry leaves were an excellent pairing.

Golden Sweet Potato 4/5

The Golden Sweet Potato ($4) is best served warm. The hearty dessert with its chewy texture warmed the heart with each bite.

Chilled Mango & Pomelo  and Chilled Almond Beancurd 4.2/5

For cold desserts, I enjoyed both the Chilled Mango & Pomelo with sago and Chilled Almond Beancurd with honey and logan. A cold and refreshing sweet note to wrap up a wonderful meal.

I think Noodlestar will be a shining star in the F&B scene with its quality of food at affordable price. Currently they have 2 more outlets at Bugis Village and Marina Bay Sand food court.

Thank you Gao Ji and Flame Tree Communications for the invitation. Courtesy from Gao Ji. I am giving out a $10 food voucher for 3 lucky winners.

"GIVEAWAY - $10 FOOD VOUCHER"

3 lucky winners will be drawn to win a $10 Food Voucher each.

All you need to do is,
1. Like Noodlestar facebook page at https://www.facebook.com/noodlestar
2. Find the blog post on my facebook page www.facebook.com/sgfoodonfoot
3. Leave a comment that you have liked Noodlestar facebook page.

Closing date: 6 September 2012, Thursday at 2359hr.
Valid for readers in Singapore only.


Noodlestar (丰面人物)
Sultan Plaza
100 Jalan Sultan
#01-08
Singapore 199001
Tel: +65 62975490
Facebook: https://www.facebook.com/noodlestar
Website: http://noodlestar.com.sg/
Nearest MRT: Lavender (EW Line), Nicoll Highway (CC Line)

Direction:
1) Alight at Nicoll Highway MRT station. Take Exit A. Follow the overhead walkway all the way to Keypoint. Continue onwards to Sultan Plaza. Journey time about 10 minutes.

2) Alight at Lavender MRT station. Take Exit A. Walk to bus stop at Lavender Station (Stop Id 01319). Take bus number 107. Alight 2 stops later. Journey time about 5 minutes.