The Hungry Caveman @ Orchard Central - Electric Automated Barbecue Concept

Recently opened in Orchard Central, The Hungry Caveman brings to Singapore an electric automated barbecue concept. In partnership with China’s biggest BBQ chain - “某个时间全自动烧烤店”, who has approximately 138 outlets in China, expect old-aged caves as the interiors.

There is a wide selection of meat and vegetables. However, do note that the marinade on most of the dishes is spicy, those mala numbing type and they are not stated in the menu. I did not enjoy the marination as it does not complement some of the meat skewers but others might think otherwise.

Guava with Dried Orange Skin 4.2/5

I started off with the signature Guava with Dried Orange Skin because this will just open up your tastebuds to the dishes that are coming up. The guava pieces are thinly cut and are so refreshing with its sourness.

Signature Lamb & AUS Grain Fed Beef 3/5

Top selling dishes here include the Signature Lamb & AUS Grain Fed Beef. Unfortunately, the waiters here will not help you with the barbecue and this means you have to judge the food based on your own knowledge. Thus, my skewers turned out too tough.

Taiwan and German Pork Sausage 4/5

I was really into the Spear-The-Salmon Skewers as the barbecue gave them a charred taste while still being so smooth and flaky. Juices were flowing out with each bite, you just can’t stop at one. Do remember to keep a watch on these salmon as you don’t want to overcook them. Sausage skewers are also available. Personally, I preferred the Taiwan Sausage over the German Pork Sausage but they both had their different tastes. The sausages will burst upon contact with the heat from the barbecue and will be bursting with juices.

Bacon Enoki Skewer 4.5/5

Your mouth will water at the sight of the Bacon Enoki Skewer. Well, I am a bacon-lover so I might be biased but this is one of the dishes you can’t miss out on when you’re doing a barbecue

There were also many vegan friendly choices like the Oyster Mushroom, Shitake Mushroom and Grilled Sweet Corn. Also, there are ready cooked dishes like the Grill Golden Mushroom and Grill Eggplant that you can try.

Grilled Milk Man Tou 3/5

I expected the Grilled Milk Man Tou to turn out like the ones that always come with chilli crab but these man tous will come in their white and raw form. This man tou was probably a healthier version of the fried man tous since they are grilled so you may give it a try if you’re interested.

Grill Scallop Garlic Vermicelli 4.5/5

Another ready to eat dish you should try is the Grill Scallop Garlic Vermicelli. It comes in one piece only but the flavours were really nice and I liked how the vermicelli absorbed the garlic flavour.

The Hungry Caveman’s Healthy Soup 4.5/5

If you’re a soup person, do order The Hungry Caveman’s Healthy Soup, aka “Ge Da” soup in Chinese. It was my first time having such a different soup as this one was thick and packed with many ingredients like noodle bits, tomatoes, egg and vegetables.

Each table comes with fully-automated barbecue machines which allow diners to enjoy barbecued food at ease. However, the heat from the machine was too hot and made it quite hard for me to enjoy my food without trying to burn my face. I have been to another automated barbecue restaurant at Tanjong Pagar before this in which I had a better experience as the heat didn’t affect me at all, hence my base of comparison.

Photos and words by Vanessa Chia. A girl who has a passion for taking photos. Determined to always get better at what I am doing. Note: This is an invited tasting.


The Hungry Caveman
Orchard Central
181 Orchard Road
#06-25
Singapore 238896
Tel: +65 66348871
Facebook
Nearest MRT: Somerset (NS Line)

Opening Hours:
Daily: 11am - 10pm

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

Open Farm Community @ Minden Road - Celebrates Local With New Culinary Team

With newly appointed Head Chef Oliver Truesdale Jutras and Souschef Phoebe Oviedo at helm, the new culinary team at Open Farm Community specially curates a list of ingenious dishes using mainly local produce, including harvest from its very own garden, and reinterpreting them into their contemporary casual dining style.

Citrus Cured Hamachi 3.8/5

Kick off the meal wth a selection of appetizers that feature a creative and refreshing take on local ingredients such as this Citrus Cured Hamachi ($20), which is a sushi-grade Kingfish garnished with pickled ginger blossoms and shredded green papaya from OFC’s garden. Finished with frozen pomelo for that added zesty freshness, it is a refreshing appetiser which cleanses and opens up your palette before diving into the rest of the dishes.

Fried Cauliflower 'Wings' 4.2/5

Resembling the well-loved korean fried chicken, the Fried Cauliflower 'Wings' ($16) is a healthier rendition with pieces of cauliflowers dipped in tempura batter and lightly fried before being glazed with sweet miso and rice seasoning.

General Tao's Toad 4/5

Another appetiser in the menu is the General Tao's Toad ($17) which features crispy Jurong frog legs cooked in homemade kungpao caramel sauce and sesame. The frog legs is tender and crisp on the outside, with a subtle sweet flavour due to the seasonings used.

Thai Asparagus Salad 3.5/5

Recommended for vegans, the Thai Asparagus Salad ($18) comes in organic Thai asparagus with cashew cheese, kale chips, hazelnut and preserved lime vinaigrette. The mixture of ingredients form a great combination, giving the juicy asparagus a unique flavour with the nutty sweet cashew cheese.

Prawn Laksa Pappardelle 4.5/5

Rediscovering a local favourite with a contemporary twist, the Southern Malay Laksa is creatively interpreted in the Prawn Laksa Pappardelle ($28). The chef infuses a new experience into the familiar flavour profile with the quintessential ingredients found in most laksa dishes. The broad flat pappardelle pasta noodles are cooked in belachan spices, coconut milk, prawns, kaffir lime and curry leaves from the OFC's garden, and topped with a crispy soft crab tempura. Filled with a sweet coconut and spice fragrance, the pasta dish is surprisingly not spicy at all, yet very enjoyable.

Black Bean Strozzapreti 4.2/5

Another of our favourites is the Black Bean Strozzapreti ($27) which features pasta made with fermented black beans which lends a unqiue sweet fermented flavour and colour. The earthy and smoky pasta dish also incorporates multiple local ingredients such as the Kin Yan mushrooms and soft smoked silken tofu to further enhance its flavours. Despite being a vegan/vegetarian dish, all the ingredients work well together to form a balanced dish that is earthy, heavy and flavourful.

Steamed Tiberias Barramundi 4/5

The Steamed Tiberias Barramundi ($30) is a Japanese-inspired dish which features fish from Tiberias fished from the Northern-eastern cost of Pulau Ubin and delivered to the restaurant within 6 hours to guarantee freshness. Steamed in dashi butter and seasoned with Furikake made from local seaweed and wild rice, the fish boosts a tender, melt-in-the-mouth texture and a sweet buttery umami flavour.

Slow Cooked Beef Cheeks 4.5/5

Another highlight is the Slow Cooked Beef Cheeks ($32) which features soft, tender and flavourful beef cheeks with a crispy corn saffron croquette, and complemented with corn puree, organic babycorn and nasturtium garnish.

Thai Milk Tea Tart 4.2/5

End the meal on a sweet note with a selection of sweets such as the Thai Milk Tea Tart ($16). The decadent French style classic dessert tart features the ubiquitous southeast Asian favourite Thai milk tea in a custard set in a homemade tart shell. Not overly sweet, the subtle Thai milk tea flavour is great with the cinnamon ice cream.

Singa'Smore 3.8/5

The Singa'Smore ($16) comes with banana mousse at the bottom, topped with glazed marshmallow cream, and covered with a large crispy ginger biscuit sheet. However, I find the combination of the banana mousse and marshmallow cream renders the dessert extremely sweet, which might be a better choice for those with a major sweet tooth.

Lime in the Coconut 3.8/5

The Lime in the Coconut ($16) features lime sorbet and coconut meringue. A different option from the usual sweet suspects, it makes for a great end to the night with a citrusy, refreshing finish.

Photos and words by Crystal. A girl who likes to eat, photograph, and write about food, and dreams about travelling around the world one day. Note: This is an invited tasting.


Open Farm Community
130E Minden Rd
Singapore 248819
Tel: +65 64710306
Facebook
Website
Nearest MRT: Napier (TE Line)

Opening hours:
Restaurant:
Mon–Thu: 12pm – 4pm, 6pm – 11pm
Fri: 12pm – 4pm, 6pm - 12 midnight
Sat & PH: 11am – 5pm, 6pm-12 midnight
Sunday: 11am – 5pm, 6pm – 11pm

Cafe:
Mon-Sun: 8am - 9pm

Direction:
1) Alight at Napier MRT station. Take Exit 2. Walk to Minden Road. Walk to destination. Journey time about 8 minutes. [Map]

Full of Luck Restaurant @ Holland Village - Contemporary Chinese Restaurant Dishing Out Signature Classic Cantonese Cuisine

Situated along the ever-changing dining enclaves of Holland Village, Full of Luck Restaurant is a casual dining concept serving signature classic Cantonese cuisine in a vibrant and contemporary setting. Back from a recent fresh revamp, it unveils a new look and introduces exciting tweaks to its menu with plenty of new dishes alongside its existing favourites to tantalise tastebuds.

Crab Meat Chilli Cheese Tart with Pomelo 4.2/5

We kickstart our meal with the appetiser Crab Meat Chilli Cheese Tart with Pomelo ($10). Featuring a delectable combination of sweet savoury crabmeat chilli and cheese in a buttery crumbly tart shell, the tarts are further topped with bursts of refreshing pomelo as well. The different unique flavours complement well with one another.

Chef's Signature Honey Glazed Char Siew 4.5/5

As the name suggest, the Chef's Signature Honey Glazed Char Siew ($16) is the signature dish of the restaurant, whereby customers are advised to reserve the dish in advance to avoid disappointment. Grilled for 45 minutes and torched with sugar, the slices of char siew are tender with a good meat to fats ratio and a crackling crisp skin on the outside. The honey glazed exterior lends a sweet flavour to the savoury meat, resulting in a perfectly balanced dish.

Braised Garoupa with Beancurd in Claypot 4/5

The Braised Garoupa with Beancurd in Claypot ($24) features fresh slices of tender sweet garoupa meat and savoury beancurd with garlic and flavourful sauce, which contributes a umami flavour to the dish.

Braised Homemade Spinach Egg Tofu with Mushrooms and Dried Scallops 4/5

The Braised Homemade Spinach Egg Tofu with Mushrooms and Dried Scallops ($12) is a comforting dish to tuck into with slices of house-made spinach tofu beautifully stacked. Silky soft inside with a slightly crisp exterior, the egg tofu are soaked in a rich superior stock with mushrooms and dried scallops that lends a sweet-svaoury flavour to the dish.

Poached Seafood Rice 4.2/5

The Poached Seafood Rice ($23) comes in a claypot of aromatic poached seafood rice with crispy rice crackers embedded within each bite, and also generous servings of fresh seafood such as the prawns, scallops and mushrooms which infuse a natural sweetness to the dish's broth. It is definitely a nourishing comfort dish that we enjoyed alot.

Osmanthus Raindrop Cake 4/5

End the meal on a sweet note with the Osmanthus Raindrop Cake ($6). It comes in a blob of wobbly jelly with a subtle osmanthus fragrance and in the shape of a raindrop. It is paired with brown sugar syrup and soy powder which adds a sweeter flavour to the dish.

Golden Swallow 4.2/5

Complete your meal with some of their specialty drinks which feature unique flavour concoctions. The Golden Shallow ($16) from their cocktail drinks menu is a smooth and floral short drink made with St. Germain elderflower, shiso umeshu, white wine syrup, peach tincture and prosecco.

Yuzu Genmaicha 4/5

From the Mocktails menu, the Yuzu Genmaicha ($7) is a refreshing genmaicha and yuzu drink with house made hibiscus foam which lends a subtle sweet flavour to the light citrusy body.

Helmed by a team of young and talented chefs, Full of Luck Restaurant aspires to deliver the luxuries of fine dining through affordably priced dishes with high quality ingredients and refined traditional cooking. What's more, the vibrant, contemporary setting and its convenient location right outside Holland Village station, renders it the ideal place for cosy family or friends gatherings to enjoy some contemporary Cantonese dining as well.

Photos and words by Crystal. A girl who likes to eat, photograph, and write about food, and dreams about travelling around the world one day. Note: This is an invited tasting.


Full Of Luck Club
243 Holland Ave
Singapore 278977
Tel: +65 62086845
Facebook
Website
Nearest MRT: Holland Village (CC Line)

Opening Hours:
Daily: 11am - 11pm

Direction:
1) Alight at Holland Village MRT station. Take Exit B. Turn left and walk to destination. Journey time about 2 minutes. [Map]

The Spot @ Marina One - Modern European Cuisine With Southeast Asian Ingredients And Mastery Of Sauces

Many new restaurants have opened in the new Marina One building such as Wakanui Dining and Majestic Restaurant. Joining the vibrant F&B scene in the same building is a multi-concept venue - The Spot which is opened by the people behind 1855 F&B Pte Ltd. The Spot comprises of all day dining, cafe, restaurant, bar and a cigar lounge.

The Spot covers a huge 5000 square feet space which includes retail space for customers to purchase wine and whisky. These are strategic partnerships with 1855 The Bottle Shop and Macallan.

Roasted Carrot Soup 4.2/5

Dinner at The Spot started with the Roasted Carrot Soup ($18). Peeled young ginger is added to the blend of roasted carrots, orange juice and coconut cream for a warm gingerly finishing. Rounding off is the sharpness from the kaffir leaves. The addition of the salty chorizo bits give the soup the needed balance.

Scallop Carpaccio 4.8/5

I have drank buah long long drink but I never expect the chef to use it to make it into a sauce and pair with the Scallop Carpaccio ($30). The green colour buah long long vinaigrette sauce is so good. The sourness of the sauce complements the sweetness of the scallop excellently. The jicama remoulade and green apple provides the extra crunch to the dish.

Charred Grilled Octopus 4/5

I have eaten quite a number of Charred Grilled Octopus ($25) but the Spot has given me something new to appreciate the tentacle. Once again the sauce stands out. This time round, a blend of peanut, red miso and mirin forms the base of the sauce, which tasted somewhat similar to those peanut sauce for our local satay. This is freshened up with the preserved green papaya slaw.

Local Skate 4.2/5

The Local Skate ($25) is pan fried and served on a bed of risotto which has been wrapped in blanched butter lettuce leaves. What brings the hold dish together is the beautiful broth made from fish stock, salted plum, tomato, young ginger, dried sole powder and dried shiitake mushrooms. A very comforting and hearty dish which reminds me of our local fish soup porridge.

Pan Fried Red Snapper 4/5

The Pan Fried Red Snapper ($28) has a Thai influence to it with the green curry emulsion. It even comes with Thai ping pong eggplant that has been peeled and confit until soft. It is given a coat of charred from the blow torch before serving.

Glazed Local Duck Breast 4.5/5

Cooked to a beautiful pink and seared to crispy on the skin is the Glazed Local Duck Breast ($28). The duck is then glazed with house-made chrysanthemum honey which gives it a hint of sweetness. Once again the sauce stands out with the delectable plum ginger vinegar jus. that elevated the usual plum sauce. On the side is the smooth and creamy butternut squash puree.

Pork Cheek BBQ 4/5

The Pork Cheek BBQ ($26) is grilled to a nice tender. The marination for the pork jowl tastes like our local bak kwa with a mix of sweetness and smokiness, using a mixture of soy sauce, oyster sauce, rice vine vinegar, dark soy sauce, five spice and more. This is paired with the house made caramel vinegar sauce with potato mousseline at the side. It is topped with pork floss before serving.

Beef Short Ribs 4/5

The Beef Short Ribs ($40) falls short against the other dishes I have tried, which have been excellent so far. The beef short ribs with the Java long pepper sauce was beautiful on its own. However the aerated porridge and pickled oyster mushroom were kind of misfit on the dish and more of a distraction, instead of complementing it.

Licorice Root Ice Cream 3/5

The Licorice Root Ice Cream ($15) is an egg-based ice cream made with licorice root powder and malt extract. Not a big fan of liquorice but it is still acceptable with the help of the coffee crumble covering the acquire taste of the liquorice.

Sea Coconut Brulee 4/5

You can find chunky pieces of sea coconut underneath the Sea Coconut Brulee ($14). I was kind of surprise in the choice of fruit, as sea coconut is seldom used in modern cuisine. The creme brulee is topped with kaffir lime foam for the zest, while the house-made sour cream ice cream round it off with a milky sweet finishing.

I have to say I am really impressed with the food at The Spot. Offering an eclectic menu, Chef Lee Boon Seng has creatively and masterly fuses modern European cuisine with Southeast Asian ingredients. And what makes me look forward to in each dish, is the unique sauce that is paired with the food. It's like embarking a discovery tour on the different type of sauces he will be using to pair with the mains.

Note: This is an invited tasting.


The Spot
Marina One The Heart
5 Straits View
#01-26/27
Singapore 018935
Tel: +65 62842637
Facebook
Website
Nearest MRT: Downtown (DT Line), Marina Bay (CC Line, NS Line)

Opening Hours:
Mon-Fri: 730am - 11pm
Sat: 530pm - 11pm
(Closed on Sun)

Direction:
1) Alight at Downtown MRT station. Take Exit D. What to Straits View road. Turn right on Straits View road. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Marina Bay MRT station. Take Exit B. Walk to Marina Way road. Cross the road. Walk to destination. Journey time about 5 minutes. [Map]

Un Yang Kor Dai @ South Bridge Road - Singapore’s First-ever Community Restaurant

Driven by the mission to give back to the local community, Un Yang Kor Dai was opened so that individuals from all backgrounds could showcase their love for food. To keep the spirit of Un Yang Kor Dai, which means “anything goes”, this Singapore venture at South Bridge Road is made possible by a group of friends who have various expertise and backgrounds. Back in Khao Yai, Thailand, Un Yang Kor Dai is the biggest community restaurant where both the young and old come together to share their culinary passion.

Thai Papaya Salad 3/5

On top of serving Thai cuisine, this 70-seater restaurant also serves Isaan (Northeastern Thai) cuisine which is what makes it unique. First, tuck into the refreshing Thai Papaya Salad, a popular Thai starter and also an appetiser that has it roots in Isaan. Also called Som Tam, expect crunchy leaves, cubed papaya, succulent prawns, and a kick of spice.

Crispy Spicy Minced Pork Sticks 3.5/5

A really interesting dish was the Crispy Spicy Minced Pork Sticks, which reminded me of spring rolls. It was so crisp with every bite. Served with a homemade sweet and sour sauce, this is a delightful snack to share amongst your friends or family.

Tom Yum Fresh Prawns 4/5

You would definitely expect this super popular dish to be served in a Thai restaurant. The Tom Yum Fresh Prawns (with coconut milk) is freshly prepared every day, and was so creamy and spicy. There was so much ingredients in it like fresh prawns, oyster mushrooms, lemongrass, tomatoes, etc. You could tell how much effort went into making this soup in one mouthful.

PenLaos Signature Grilled Chicken 4.5/5

The PenLaos Signature Grilled Chicken is made using a time-honoured recipe from Thailand. The meat of the spring chicken is marinated with a mix of fresh coriander and white peppercorn for 3 days, and served with a homemade spicy sauce. Even though this dish reminded me of our chinese zichar cuisine, it stood out with its flavours.

Grilled Pork Neck 3.5/5

Another dish you would expect from Thai restaurants is the Grilled Pork Neck. Marinated with a homemade marinate, the meat has a good amount of fat on it which made it so tasty. For a better experience, dip it with the Isaan spicy dipping sauce made with tamarind sauce, cilantro and chilli powder.

Deep-fried Whole Sea Bass 3.5/5

I loved how the Deep-fried Whole Sea Bass with Premium Fish Sauce & Mango Salad was filleted and fried, making it easier to eat. I recommend to have the fish with a scoop of mango salad as it was pretty bland on its own, but prepare for a kick of spice from the mango salad.

Stir-Fried Lobster with Salted Egg Sauce 4.5/5

Customising to Singaporeans taste buds, the Stir-Fried Lobster with Salted Egg Sauce used live lobster, making the meat so juicy and fresh. Drenched in a spicy and fragrant salted egg sauce, Singaporeans will love this dish.

Instead of plain white rice, Khao Niew Dum is used to accompany all these dishes. It is a common staple in Isaan culture which is glutinous brown rice, also known as sticky rice, and is served in a katip. Katip is a Thai basket, made with bamboo and palm, that is handcrafted by the children in Thailand and brought over to the outlet here.

Mango Sticky Rice 4.2/5

Of course, end of your meal with the Mango Sticky Rice and Thai Milk Tea Pudding here. I love mango sticky rice and the one served here definitely did not let me down. On the other hand, the pudding was so unique as it really held up to its name with the taste of fragrant thai milk tea in every bite.

Thai Milk Tea Pudding 4/5

Photos and words by Vanessa Chia. A girl who has a passion for taking photos. Determined to always get better at what I am doing. Note: This is an invited tasting.


Un Yang Kor Dai
57 South Bridge Road
#01-02
Singapore 058688
Tel: +65 67878575
Facebook
Nearest MRT: Clarke Quay (NE Line)

Opening Hours:
Tue-Sun: 11am - 10pm
(Closed on Mon)

Direction:
1) Alight at Clarke Quay MRT station. Take Exit E. Cross the road using the overhead bridge. Turn left and walk down New Bridge Road. Turn left onto Hong Kong Street. Walk to the end of Hong Kong Street towards South Bridge Road. Cross the road at South Bridge Road. Walk to destination. Journey time about 5 minutes. [Map]