Rabbit Stash @ Wangz Hotel

Rabbit Stash which used to be located at an old shop house along Alexandra Road has moved to its new premises at the roof top of Wangz Hotel in Tiong Bahru. Helmed by Chef Matthew, who is born in the year of Rabbit which explains his choice of the restaurant name. Today I am at Rabbit Stash to experience the seasonal menu inspired by the 7 characteristics of Enosphi (Soil, Pristine, Ocean, Nostalgia, Impression, Heritage, Exotic), using a combination of classic French techniques along with a touch of Asian and Singapore flavours.

Snacks 4.5/5

Before commencing on our dinner, we were presented a snack platter which is immediately brought back memories of my dining experience at Jaan. This is simply art on a plate. On the plate we have potato chips on wooden trunk, yam milk jam, lime mayonnaise, lotus chips, baby potatoes with mango and blueberry.

Soil 4/5

We soon embarked on a visual and gastronomic feast starting with Soil.  The garden on the plate consists of asparagus pudding, beurre noisette, beetroot "mushroom" and olive crumbs. It felt like a garden blooming with beautiful flowers and I was worried about stepping on them. It took me a while before deciding to explore the beautiful garden, delicately appreciating each elements.

Pristine 4/5

The journey continues, bringing us to Pristine consisting of langoustine, cabbage dashi, 1st born egg and brown rice. Actually I was a little disappointed with the presentation after having seen what the kitchen is capable of. I could not really figure out the inspiration behind the dish but the langoustine is definitely one of the sweetest I ever eaten.

Ocean 4.5/5

Inspired by Chef Matthew loves of diving is the Ocean. The plate consists of scallop. black ink sponge, smoked trout, shrimp and chips. The shrimp with banana mash in the oceanic view caught the attention of my palate with its interesting combination which tasted actually like our local fried banana fritter or goreng pisang.

Nostalgia 4/5

Nostalgia is the next dish which comes with a rich lobster broth, purple crab, handmade noodles and black roe.

Impression 4/5

Chef Matthew is well travelled and the next dish Impression is a reflection of his impressions of the food, people and culture from his travels abroad. Another beautiful presentation consisting of berkshire pig, granny smith, potato "mud" and watermelon.

Heritage 4.2/5

The Heritage is Chef Matthew's way of recreating the familiar taste and ingredients in a different way. The interesting reinventing consists of beef jowl, port-soy, barley porridge and red date. The beef jowl was so soft that it literally melted in the mouth.

Exotic 4/5

When I was introduced to the menu, Exotic caught my eyes with its unique flavour pairings with simple ingredients. I was eagerly waiting to try the green curry gelato. This is really unique. However having it alone maybe a bit overwhelming hence the thought of pairing with mango fromage blanc and snow wine pear gave it a good balance.

A petite four to wrapped up the 7 course degustation menu ($148+)

The new premises at the rooftop of Wangz Hotel spots an intimate 30 seater indoor dining room formed around a semi circle with floor to ceiling glass windows for a 180 degree view of the city. It has comes with a outdoor rooftop terrace in a lush alfresco garden setting.

Embark on a magical journey like Alice in gourmet Wonderland. Satisfying the craving and curiosity at the Rabbit Stash. Once you find the hideout, it will be hard to turn back. Dining at Rabbit Stash is like a visual and gastronomic feast where food is art and art tantalizes the taste buds and senses.


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Rabbit Stash
Wangz Hotel
Level R (Rooftop)
231 Outram Road
Singapore 169040
Tel: +65 65951380
Facebook: https://www.facebook.com/therabbitstash.fanpage
Website: http://www.therabbitstash.com.sg/
Nearest MRT: Tiong Bahru (EW Line), Outram (EW Line, NE Line)

Opening Hours:
Tue-Fri (lunch): 12pm - 2pm
Mon-Sat (dinner): 630pm - 1030pm

Direction: 
1) Alight at Tiong Bahru MRT station. Take Exit B. Walk to bus stop at Tiong Bahru Plaza (Stop ID 10169). Take bus number 33, 63 and 851. Alight at 2 stops later. Cross the road. Walk to destination. Journey time about 8 minutes. [Map]

2) Alight at Outram MRT station. Take Exit A. Cross the road towards Singapore General Hospital. Turn right and walk down Outram Road. Continue on Outram Road onto Tiong Bahru Road. Walk to destination. Journey time about 15 minutes. [Map]

Joo Bar and Restaurant @ Tan Quee Lan Street (Bugis)

Joo is a new makegeolli bar and restaurant setting a whole new trend in Singapore food and beverage scene with inspiring modern Korean fare and tipples. Joo which means alcohol in Korean, is located in a three storey heritage shophouses along Tan Quee Lan Street, spotting a sleek, casual and inviting venue.

Hong Dae Tripping 4/5

Makegeolli cocktail could be the next trendsetting drinks using the oldest alcoholic beverage native to Korea. I had the Hong Dae Tripping ($24) which is made from Joo's house brew organic makegeolli (also known as Joo Brew). The cocktail is a mixture of Joo Brew, Grey Goose, Apricot Brandy, Cherry Blossom, Lemon and Rosemary. A light, refreshing and zesty drink.

A trio of Korean banchan welcomes diners as being our diner experience at Joo.

Tofu Chips with Guacamole & Kimchi Salsa 4.2/5

Kick starting the evening we started with the Anju which is similar to bar food that goes well with alcohol. First is the Tofu Chips with Guacamole & Kimchi Salsa ($14). The house made tofu chips is so what like the nachos. I preferred the kimchi salsa but both is as well. It's really addictive and I could not stop going back for more.

Baby Eel Paper 3/5

The Deep Fried Baby Eel Paper ($14) imported from Korean is an interesting snack bite but I don't quite know how to appreciate it.

Warm Kimchi with Tofu & Spam 4.5/5

Many bars have introduced spam fries as a trend for bar snack however I find it too salty to have it on its own. The Warm Kimchi with Tofu & Spam ($16) was an excellent idea to pair house made kimichi, mangalitsa pork belly, tofu, onion and scallion with the luncheon meat. It may sounds complex but the flavours actually work harmoniously.

Makgeolli Sampler 4/5

Being a makegeolli specialized bar and restaurant, I am sure it can be a bit overwhelming with the different selections not knowing where to start with. Worry not as Joo offers a Makgeolli Sampler ($35 for 5). Among the samplers, my favourite is the Yuzu infused makegeolli which is sweet and easy to drink.

Kimchi Chicken Pot Pie 4/5

A nice twist is the Kimchi Chicken Pot Pie ($14) covered by a golden flaky pastry dome. Inside it is a rosy kimchi bechamel gravy studded with chicken tenderloin, celery, carrot, mushrooms, onion and corn. The additional of kimchi gave it good lift in flavour from the somewhat boring traditional taste.

Joo Bossam 4.5/5

Joo uses Mangalitsa for it's pork dishes which is a domestic breed developed in the 19th century by cross breeding the traditional Hungarian Bakonyi an Szalontal breeds with imported Sumadia pigs from Serbia. I thought the Joo Bossam ($28) showcases the sweetness the flavour of the mangalitsa pork belly excellent. Take a piece of the boiled mangalitsa pork belly, white yucha kimchi and a bit of the spicy radish salad and eat it all together.

Slow Roasted Mangalitsa Pork Belly  4.2/5

Another version showcasing the mangalitsa pork is the Slow Roasted Mangalitsa Pork Belly ($32). The thick cut mangalitsa pork belly is eaten together with spring onion salad and Dijon mustard. Have a bit of everything together to get a nice concoction of flavours in the mouth.

Hand Chopped Korean Minced Rib Steak 4.2/5

Beautifully marinated, the Hand Chopped Korean Minced Rib Steak ($20) literally melted in the mouth. Topped with garlic flakes, chopped nuts and spring onions to give it another layer of texture and flavour, lifting the whole enjoyment.

Sojurita 4.2/5

Perfect for chilling out with friends is the Sojurita ($28) which a good for 2 to 4 pax. The easy to drink alcohol, making up of soju and beer will be tough to just stop at one.

Seafood Gochujang Risotto 4.5/5

Last but not least, if you need something substantial then a must try is the Seaffod Gochujang Risotto ($24). The red pepper paste cream sauce risotto comes with an Asian influenced flavour served with shrimp, black mussel, clam and squid. Korean can cook their risotto too!

I left Joo Bar and Restaurant having a better appreciation of makegeolli, especially their preservative free makegeolli with organic rice and purified water which is brew in Singapore locally. The modern take of Korean fare also impressed me a lot. It modernizes the way we appreciate classic Korean cuisine while retaining the traditional flavours.


Joo Bar and Restaurant
5 Tan Quee Lan Street
Singapore 188094
Tel: +65 81381628
Facebook: https://www.facebook.com/joobarsg
Website: http://www.joo-bar.com/
Nearest MRT: Bugis (DT Line, EW Line)

Opening Hours:
Daily: 530pm - 12midnight

Direction: 
1) Alight at Bugis MRT station. Take Exit D. Walk straight to Tan Quee Lan Street. Turn left and walk to destination. [Map]

Miam Miam @ Westgate

Miam Miam first started in Bugis, which I thought was once of the most ideal spot to test our their concept - modern, European - Japanese fusion. Now with a second outlet at Westgate, Miam Miam seems to have found its way into the heartlanders. Miam Miam @ Westgate has recently launched a executive Lunch menu. It comes with a soup, a main course ( Sandwich, Pasta or Rice), and rounding it up with a choice of coffee or tea.

Cream of Broccoli 2.8/5

We had Cream of Broccoli to start of the evening. It is not too green, hence, it didn't taste too 'raw' to me.

Miam Miam Spaghetti 3/5

Modern Yaki 3/5

For Pasta, we were presented with Miam Miam Spaghetti ($15.80++) and Modern Yaki ($14.80 ++). You can see the Japanese influence in there. The use of seaweed, bonito flakes and shimeiji mushrooms. I like the use of the savoury ingredients which flavors the pasta naturally without the need to drown them in sauce. Honestly, for both pasta, the taste is there. What disappoints me is that both pasta were way under cooked. If not for that, I would have enjoyed both of them very more.

Riz Noir 3.5/5

Riz Au Curry 3/5

For Rice, we had a choice of Riz Noir ($17.80++) and Riz Au Curry ($14.80++). Again for these 2 dishes, the Japanese elements remains strong. I enjoyed the squid ink rice which remains firm to bite and the sweet milky tamago on top, which complements the savoury rice and seafood. The Riz Au Curry is a crowd pleaser with favourite ingredients such as pork frankfurters, broccoli, cheese and egg, combined and baked in homemade Japanese curry.

Teriyaki Chicken 2.8/5

Available also are sandwich offerings such as Teriyaki Chicken ($15.80++) or BLT ($11.80++). I would suggest giving these a miss and opt for either their Pasta or Rice. I mean why sandwiches, when you can try their signature dishes?

Matcha Red Bean Cream Pancake 3.5/5

Ordering 2 executive Lunch sets will get you and your partner a complimentary Matcha Red Bean Cream Pancake ($12.80 ++). Due to its thickness, the pancake can be a bit dry but the cream gels it well with the melt-in-your-mouth jelly. When I bite into coffee flavoured jelly. Explosive is the word! This really give you the best bang for your buck.

Depending on which dish you choose, at $17.90++ per pax, and together with the complimentary dessert can be quite value for your money. Hence, if you happen to be working around here or have some time to spare for a nice lunch, give it a try.

Written By Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food. 


Miam Miam
Westgate
3 Gateway Drive
#01-21/22
Singapore 608532
Facebook: https://www.facebook.com/miam.sg
Website: http://miam.sg/
Nearest MRT: Jurong East (EW Line, NS Line)

Opening Hours:
Daily: 1130am - 10pm

Direction:
1) Alight at Jurong East MRT station. Take Exit D or A. Walk to destination. Journey time about 3 minutes. [Map]

SgKingCroc Food Adventure March 2015 at Iskina Cebu

The monthly SgKingCroc Food Adventure for March 2015 organised by Tony Tee brought us to Iskina Cebu at Paya Lebar. Every month, Tony will collaborate with a restaurant to feature their signature dishes as well as having a crocodile meat dish on the menu.

Iskina Cebu which sells the popular Lechon is opened by owner Chris. Words soon get around the island and long queues are formed each day at his stall to taste the delicious Lechon (roasting the whole pig over charcoal fire) which painstaking takes about 5 hours to cook.

For the month of March, history is created in Singapore. Tony has worked with Chris, bringing Lechon Buwaya or Farm Crocodile Lechon to Singapore which is created by businessman and owner of the Davao Crocodile Park, Mr Philip Dizon in October 2011. Due to the uneven weight and the thickness of the crocodile meat, it needed more time and preparation to roast the crocodile. The picture above is the crocodile with the head and tail removed.

The national dish of Philippines has been roasted to a nice golden brown colour.

Chris the owner constantly check the temperature and ensure the meats are evenly cooked.

Besides the Lechon and Lechon Buwaya, we also have the Lechon Manok which is stuffed with lemongrass, spring onions, ginger, garlic and roasted over charcoal fire.

Lechon Manok

The result is a plate of delicious roasted chicken or Lechon Manok. The chicken has a nice charred smoky skin while the flesh was tender and moist.

Cebu Pochero Bulalo

The dinner also showcases a couple Philippine dishes that Singaporeans have little knowledge of. It is a culinary education for me besides the great taste. The Cebu Pochero Bulalo is slow cooked until the tendons and meats almost fall off the bone. For the event, Tony and Chris has replaced the beef shanks with pig shanks to respect the beliefs of some of the guests. Bamboo shoots and sweet corns in cobs are added to enhance the flavours. This also distinguish the cebuano pochero from the tagalog bulalo version.

Lechon

One of the highlight of the diner is the Lechon. This is my first time having it. I was very impressed how the roasting can achieve such a thin layer of paper thin crispy skin. The meat itself was not gamey at all. In fact the texture was so tender that it felt as if I was eating chicken.

Bulalo on Hot Plate

I was told that Bulalo on Hot Plate is one the relatively new dish in Cebu gaining popularity. Instead of soup, the marrowy part of the beef shanks is tenderized and placed on a sizzling metal plate and then generously topped with buttered cream of mushroom gravy. For the event, Tony and Chris has replaced the beef shanks with pig shanks to respect the beliefs of some of the guests.

Lechon Buwaya

Crocodile meat is one of the healthiest meat containing little fat and high in protein. After a day of marination, stuffed with the same ingredients as the Lechon Baboy, the crocodile meat is roasted over the charcoal fire for around 6 hours, slightly longer due to the thickness of the meat. I have to say the team did a good job in tenderizing the Lechon Buwaya. The result somewhat felt like eating sio bak with the different layers of textures and the hint of saltiness from the seawater crocodile. However I thought the garlicky seasoning was a bit too overpowering.

Halo Halo

For fans for Iskina Cebu, here is a good news. Chris will be offering Philippine desserts with a new partner. We were lucky to have a glimpse of some of the yummy desserts.  My favourite is the Halo Halo, somewhat like a combination of our local ice kachang and bo bo cha cha.

Lastly I leave you with a shot of the dinner which sees the largest crowd ever with 100 pax. This is the reason why I like food blogging and kept me going for all these years as food bonds people together.


Iskina Cebu
Blk 1016 Geylang East Ave 3
Singapore 389731
Tel: +65 67280765
Facebook: https://www.facebook.com/pages/Iskina-Cebu-Singapore/1374400862814975
Website: http://iskinacebu.com.sg/
Nearest MRT: Paya Lebar (CC Line, EW Line)

Opening Hours:
Tue-Sat: 12pm - 930pm
Sun: 12pm - 730pm

Direction:
1) Alight at Paya Lebar MRT station. Take Exit C. Walk to destination. Journey time about 3 minutes. [Map]