Curious Palette @ Prinsep Street - Presents A New Menu Of Tantalising Creations By Consultant Chef Desmond Shen, Formerly From Magic Square

This June, Curious Palette collaborates with Magic Square alumnus, Chef Desmond Shen to roll out a new menu with expanded offerings. The tantalising line-up of starters and sides combine seasonal vegetables, pristine seafood, and robust meats with house-made sauces and dips to form inventive and sophisticated creations to pique your tastebuds.

Together with the Curious Palette team, Consultant Chef Desmond Shen has created a menu encompassing an all-day selection of starters and sweets (available from 9am – 10pm), brunch (9am – 3pm), lunch (12 – 10pm), and dinner (6 – 10pm).

Tomato, Tamarind Ponzu 3.8/5

To kickstart our meal, we had the appetiser, Tomato, Tamarind Ponzu ($10.90) which is a refreshing palate-cleanser with its plump and juicy tomatoes, along with yuzu and pickled lemon to enliven the dish with a subtle citrusy, tangy flavour.

Fried Cauliflower with Fish Sauce Caramel 4.2/5

The Fried Cauliflower with Fish Sauce Caramel ($11.90) was a highly addictive snack comprising of crispy battered and fried cauliflower florets dusted with curry powder. The fragrant lemon emulsion provides a tangy contrast to the luscious house-made savoury-sweet fish sauce caramel.

Sugarloaf Cabbage with Seaweed Butter 4/5

The Sugarloaf Cabbage with Seaweed Butter ($12.90) come in a bundle of juicy, roasted cabbages and a generous sprinkling of toasted nuts, seeds, buckwheat and crispy curry leaves. The cabbage boosts a natural sweetness to it, while the toasted nuts add a nutty, smoky aftertaste. The dish is also accompanied with an umami creaminess of the seaweed butter, and a perfectly poached egg to harmonise the various components.

Mentaiko Belacan Pasta 4.2/5

The Mentaiko Belacan Pasta ($18.90) comprises creamy al dente pasta tossed in a heady sauce prepared with prawn and shallot oil, butter, and a hint of belacan to give it a rich, briny umami flavour. Topped with a trio of charcoal-grilled tiger prawns and chilli powder to complete the dish.

Cray Roll 3.8/5

The Cray Roll ($19.90) comes in generous, tender chunks of crayfish and ebikko stuffed into a fluffy, toasted brioche roll. Topped with prawn mayonnaise and fried capers which adds an umami creaminess to the roll, and served with a pile of crispy golden shoestring fries.

Slow Cooked Shortrib 4/5

The Slow Cooked Shortrib ($29.90) features a beef short ribs sous vide in soy sauce, mirin, burnt onions, and apple juice. It is finished off with treacly burnt soy and brown butter. The juicy short rib boosts a fork-tender consistency, with slightly crispy edges which adds a charred smokiness to the meat. It is best enjoyed wrapped in fresh lettuce, with pickles and yuzu kosho for a touch of tang.

Kaya, Coffee Butter 3.5/5

End the meal on a sweet note with the Kaya, Coffee Butter ($9.50) which features a crispy buttered and toasted white bread with a generous spread of kaya (coconut jam) made with gula melaka (palm sugar), and a thick slice of fridge-cold coffee butter tucked within. For the quintessential experience, dip the kaya toast in the accompanying saucer of sous vide egg and espresso shoyu (soy sauce).

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.


Curious Palette
64 Prinsep Street
Singapore 188667
Tel: +65 62381068
Facebook
Nearest MRT: Bras Basah (CC Line), Bencoolen (DT Line)

Opening Hours:
Mon, Wed-Sun: 9am - 10pm
(Closed on Tue)

Direction: 
1) Alight at Bencoolen MRT station. Take Exit A or B. Walk to destination. Journey time about 5 mins minutes.[Map]

2) Alight at Bras Basah MRT station. Take Exit D & E. Walk down Bras Basah road towards Prinsep Street. Turn right onto Prinsep Street. Walk to destination. Journey time about 8 minutes. [Map]

Packaging Matters @ National Museum of Singapore - Singapore's Food Packaging Story From The Early 20th Century

Knowing Singapore through Packaging Matters: Singapore's Food Packaging Story from the Early 20th Century. Presented by the National Museum of Singapore, this exhibition chronicles the development of food packaging in Singapore, from the early bottling and canning factories in the late 19th to early 20th centuries, to the light industries of the 1960s-70s when food was manufactured in factories. Am I surprised to discover that our canned pineapples were internationally sought after, especially in UK!

One of the exhibition highlights includes Packaging as Media where you will see the iconic Tiffany Glass Coca Cola Bottle in display. Using these containers as means of communicating their brands to the consumers, while mass produced, each container is distinctive in its own ways.

You will also see how packaging can influence consumer choice and how designs developed over the years, from simple illustrations to complex labels with realistic images, such as that of Khong Guan and Kickapoo, which stood out with their eye-catching colours and logos.

One section that speaks to me is the Emergence of Supermarkets. Cold Storage (1903) represents colonial modernity and affluence, it changed retail practices as it shifted from a grocer store to a supermarket in the late 1930s and even started a delivery system in 1935! Foods such as dairy, bread, frozen food and imported products were being introduced to our diets.

Towards the end of the exhibitions, you will find yourself at the Sustainability section, one of the biggest concerns in today's consumerism. Discarded food packaging is the issue to tackle and this exhibition reminds us that what is considered innovative in the past, such as the single clam-shell container, is just as functional in our era. Tingkat isn't just for high tea display, is it?

This exhibition is family friendly too. Kids can learn how to recycle the right materials in the Sustainability section.

In the Family Corner, be awed by this adorable wall mural filled with various food packaging illustrated in creative ways.

Appreciate the recycled crafts created by artists together with seniors from the Alzheimer's disease Association.

Curated by Vidya Murthy, Packaging Matters: Singapore's Food Packaging Story from the Early 20th Century will be held from 6 April 2019 to 15 September 2019 at National Museum's Stamford Gallery on Level one. Admission is free for all. Other programmes highlights includes Food and Craft Market, Film Screenings and Indoor Picnic. For more details, please visit www.nationalmuseum.sg


National Museum of Singapore
93 Stamford Road
Singapore 178897
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Website
Nearest MRT: Bras Basah (CC Line), Bencoolen (DT Line)

Opening Hours:
Daily: 10am - 7pm

Direction: 
1) Alight at Bras Basah MRT station. Take Exit C. Walk to Stamford Road. Cross the road. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Bencoolen MRT station. Take Exit B or C. Walk down Bencoolen Street to Stamford Road. Cross the road. Walk to destination. Journey time about 5 minutes. [Map]

Victor's Kitchen @ Sunshine Plaza - Giving You A Taste Of Hong Kong At Your Doorstep

Victor's Kitchen at Sunshine Plaza has been a household name to go for Hong Kong style dim sum in Singapore. Run by a Hong Kong chef who has worked in 5-star hotel, bringing his vast experience to Singapore, affording all day dim sum. Shame to say, I have been avoiding the place because of the crowd even though I have read many good reviews of the affordable dim sum, especially their golden egg yolk lava bun.

Tasty Queen Size Siew Mai 4.2/5

We started with the Tasty Queen Size Siew Mai ($4.80). Usually most siew mai has a higher ratio of minced meat to prawn ratio but not here. As you can see from the picture, the siew mai is stuffed with 2 prawns together with the minced meat. It gives the siew mai a crunchier texture which I enjoyed.

Poached Sze Chuan Dumpling in Spicy Sauce 4/5

For those that love spicy food, you will like the Poached Sze Chuan Dumpling in Spicy Sauce ($5.50). Each dumpling is rather huge in size, drenched in a fragrant spicy sauce that elevated the whole enjoyment.

Nemo's Porridge 3/5

The Nemo's Porridge ($4.80) may sounds a bit weird but it's actually porridge with century eggs and fish slices. I was expecting the silky, creamy type of Cantonese congee but what is served is more to the grainy side. A simple and comforting bowl of porridge to go along with the dim sum.

Golden Egg Yolk Lava Bun 4/5

The legendary Golden Egg Yolk Lava Bun ($4.80) is not to be missed. Inside the fluffy dough is the generous oozing, sweet and savoury salted egg yolk. Compared to many others that I have tried, the version here is sweeter and more buttery. The salted egg yolk flavour is not as distinct.

Hong Kong Style Pan Fried Cheong Fun 3.5/5

The Hong Kong Style Pan Fried Cheong Fun ($5.20) is slightly different from the usual cheong fun we used to eat at dim sum restaurant. Instead of drenching the steamed cheong fun with light soy sauce. the rice flour is steamed, rolled into shape and slightly pan fried. It also comes with accompanying X.O. sauce and sweet sauce for dipping.

Sausage Yam Cake 4.2/5

Lastly, we tried the Sausage Yam Cake ($4.80). It is pan fried to a beautiful crisp on the exterior, while the interior is still moist. I like the addition of Chinese sausage to the yam cake, providing that extra boost in flavour.

Do expect long queues if you plan to dine at Victor's Kitchen. On top of that, be pretty to sit shoulder to shoulder with other diners, just like those traditional dim sum places in Hong Kong.


Victor's Kitchen
Sunshine Plaza
91 Bencoolen Street
#01-49
Singapore 189652
Tel: +65 98382851
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Website
Nearest MRT: Bencoolen (DT Line)

Opening Hours:
Sun-Thu: 1030am - 8pm
Fri-Sat: 1030am - 9pm

Direction: 
1) Alight at Bencoolen MRT station. Take Exit A. Cross the road. Walk to destination. Journey time about 3 minutes. [Map]

Ginett Restaurant & Wine Bar @ Hotel G Singapore – A Fizzy Citrus Fiesta

Situated in the heart of Singapore's Arts District and also a ground floor tenant of Hotel G Singapore is Ginett Restaurant & Wine Bar which houses a contemporary all-day dining concept, offering superb french wines and hearty European fare since February 2017. Helmed by the acclaimed chef Sylvain Royer and also sister to the popular Scarlett Restaurant & Wine Bar in Bangkok and Hong Kong, expectations were naturally high.

Their delicious gourmet offerings are constantly refreshed to excite taste buds, and this November, an all new Fizzy Citrus Fiesta menu was introduced, rolling out a variety of exquisitely curated citrus infused dishes and mixes. Available till 2 January 2018, the new citrus menu features new appetisers, mains and desserts, not just gorgeously plated in a burst of refreshing, zesty flavours and vibrant colors, but also a boost to the nutritious well-being of diners as well.

Burrata Cheese 4/5

For starters, we had the Burrata Cheese ($32) which comes with green salad and mixed citrus garnish. While the burrata cheese boasts a soft, creamy texture, the beetroots added a nice crunch to the dish and the watermelon cubes had a subtle sweetness which balances the citrusy dressing.

Smoked Salmon Celeriac salad 4/5

The Smoked Salmon Celeriac Salad ($30) features smoked salmon and blood orange slices sitting on a bed of celeriac salad. Most may not be familiar with the celeriac, which is actually the root portion of the celery. It has a crunchy texture with a subtle sweetness and juiciness that goes well with the smoky, slightly salty smoked salmon, and sourness of the orange slices.

Pork Belly with Kaffir Lime Leaves 4.2/5

Moving on the mains, we had the Pork Belly with Kaffir Lime Leaves ($36) which comes with a side of pumpkin mash. With a thin layer of crisp skin on the outside, the tender pork belly had a nice ratio of fats and meat, albeit slightly tough when biten into. Perhaps the flavour of the pumpkin mash is too light to add any distinct dimensions to the taste of the pork belly but the kaffir leaves and little buds of plums lends a nice citrusy flavour to the dish.

Pan Seared Scallops 4.5/5

The Pan Seared Scallops ($36) comes in huge juicy pieces of scallops, perfectly seared to bring out its freshness. A classic yet ingenious combination with a bed of soft velvety mashed potatoes, the addition of pomelo salad further lifted the entire dish with a citrusy flavour that is a perfect complement to the rest of the ingredients.

Citrus Lemon Tart 4.2/5

To end off the meal, we had the Citrus Lemon Tart ($12) for desserts which comes in the form of a deconstructed lemon tart. A huge dollop of meringue sits centerpiece on lemon curd with smaller dollops of meringue nicely piped around. Pieces of crisp and buttery tart shells are placed around the dish for a “deconstructed” feel. The meringue – almost similar to the taste of fresh cream, light, soft and airy with a subtle sweetness. It was a well balance of flavours when paired with the tangy lemon curd. The sourness is non too cloying as well.

Grapefruit Sour Sangria 4/5

Besides the delectable mains, you can also indulge in cocktails specially concocted with a fizzy kick by mixology talents. We had the Grapefruit Sour Sangria ($16/gls) which boasts a strong citrusy flavour with a slight bitter aftertaste. A few orange slices are added to balance out the tartness of the grapefruit, making this drink a refreshing one.

Gin Fizz 4/5

The other cocktail on the citrus is the Ginz Fizz ($16/gls) is a classic mixed drink with a very light, sour citrusy note that settles well on the palate.

Australian Angus Beef Ribeye 4/5

Apart from the new citrus menu, we also had the Australian Angus Beef Ribeye ($42/300g) from the Charcoal Grill signature selections, served with crispy and fluffy potato wedges. Done medium rare, the steak was seasoned simply with salt and pepper, and grilled to a nice succulent texture on apple wood charcoal, delivering an excellent tenderness and juiciness in every bite. While the accompanying sauce may be a tad too salty, having the well-seasoned steak by itself already suffices as an enjoyment on its own.

Profiteroles 4.5/5

The Profiteroles ($12) features light chewy choux pastry shells, encasing huge dollops of creamy vanilla ice cream in between and complete with a generous drizzle of rich chocolate sauce from an accompanying small jug. A simple platter of desserts, yet well-executed and impressionable. Probably one of the most popular desserts in the restaurant. There were quite a number of tables ordering the same dish as well.

The restaurant also features an extensive menu for their weekdays’ lunch set, ladies night on Tuesdays where every group of 4 ladies gets a free bottle of rose or sparkling wine, as well as their weekends ala carte T.U.F. (Till U’re Full) brunch at only $42 per pax, where diners can choose from their wide selection of eggs, roasted meats and vegetables. Do note that their ongoing Fizzy Citrus Fiesta menu is only available till 2 January 2018. With so many menu options and dishes available, diners will be spoilt for choices over at Ginett.

Words and photos 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.


Ginett Restaurant & Wine Bar
Hotel G Singapore
200 Middle Road
Singapore 188980
Tel: +65 68097989
Facebook
Website
Nearest MRT: Bencoolen (DT Line)

Opening Hours:
Breakfast: 8am - 11am Daily
Lunch: 11am - 3pm (Mon-Fri)
Brunch: 11am - 4pm (Sat-Sun)
Dinner: 6pm - 12midnight (Sun-Thu), 6pm - 1am (Fri-Sat)

Direction:
1) Alight at Bencoolen MRT station. Take Exit A. Walk to junction of Middle Road and Bencoolen Street. Cross the road. Turn left and walk down Middle Road. Walk to destination. Journey time about 5 minutes. [Map]

Ah Heng Curry Chicken Bee Hoon Mee @ Queen Street - Popular Curry Noodle In the Heart Of Bugis

After numerous missed opportunities, I finally get to try Ah Heng Curry Chicken Been Hoon Mee at Queen Street. Many people has told me that it is comparable to the popular Heng Kee Curry Chicken Bee Hoon Mee at Hong Lim Food Centre. In fact, each has its own fans. For me, I finally can say I have tried probably the best two curry chicken been hoon mee stalls in Singapore.

I heard Ah Heng has already retired. During my visit, a young man was behind the stall at Queen Street cooking the bowl of noodle assisted by an old couple. By the way there is also a Ah Heng Curry Chicken Been Hoon Mee at Hong Lim Food Centre run by Ah Heng's nephew, while another nephew runs the other stall at Golden Shoe Complex.

Curry Chicken Noodle 4/5

I had the Curry Chicken with Yellow Noodle as well as the Bee Hoon. Each bowl ranges from $4 to $6. I personally preferred the yellow noodle over the bee hoon. I like how the curry gravy seems to cling on to the yellow noodle more, coating each strand of the noodles. Compared to Heng Kee, I find the curry gravy lighter and less intense. In  a way more drinkable.

The bowl of curry noodle comes with chunky pieces of chopped poached chicken, tau pok, fish cakes and potatoes. I like the generosity in the serving but I though the the chicken was a bit on the tough side. What I like most is actually the puffy tau pok that soaked up the gravy and has a good bite to it.

After trying both Heng Kee and Ah Heng, I felt that they are of two different schools. Heng Kee's curry gravy is richer, robust and more lemak while Ah Heng's version is lighter, drinkable and more refine. End of day it is really up to individual's preference.


Ah Heng Curry Chicken Bee Hoon Mee
QS269 Food House
Blk 269B Queen Street
#01-235
Singapore 182269
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Nearest MRT: Bugs (DT Line, EW Line), Bencoolen (DT Line)

Opening Hours:
Daily: 930am - 10pm

Direction:
1) Alight at Bugis MRT station. Take Exit C. Walk to traffic light junction. Cross the road. Turn left and walk to Bugis+. Cut through the building to Queen Street. Cross the road. Walk to destination. Journey time about 6 minutes. [Map]

2) Alight at Bencoolen MRT station. Take Exit A. Walk down Bencoolen Street to the junction of Bencoolen Street and Middle Road. Turn road onto Middle Road. Walk down Middle Road. Turn left onto Waterloo Street. Walk towards Kwan Im Thong Hood Cho temple. Walk to block 268B. Walk to destination. Journey time about 8 minutes. [Map]

Curious Palette @ Prinsep Street

To be frank, with the number of cafe opening up every couple of weeks, it was not easy to keep track. If not for my friend Benson, I probably would not have known about Curious Palette at Prinsep Street. Taking the space of a two storey shophouse, the spacious and brightly lighted cafe is very welcoming with its white walls and wooden furniture.

Truffle Fries 4/5 and Pork Scratching 3/5

Truffle Fries ($14.90) topped with shaved parmesan cheese and truffle salt has always been a popular choice for cafe hoppers. It comes with aioli sauce. New on the menu is the Pork Scratching. The crackling pig skin is perfect with a glass of beer. Since this is a beer snack, I would prefer the seasoning to be heavier.

Boneless Chicken Wings 3.8/5

The Boneless Chicken Wings ($9.80/3pc) comes with chicken minced stuffing, spiced batter and served with homemade Thai chilli sauce. The marinated chicken stuffing and spiced batter has a aromatic scent of Indian spices that distinct it from elsewhere. However. the Thai chilli sauce does not work for me

Pan Grilled Baby Squid 4.2/5

One of my favourite dishes on the menu at Curious Palette is the Pan Grilled Baby Squid ($12.90). Funny enough it seems that I was the only one at the table enjoying this. I kept going back for more of the crunchy baby squid.

Pan Seared Salmon 3.5/5

I think the Pan Seared Salmon ($18.90) is very value for money. There are so many different components on the plate. On the plate, guest will get grilled Halloumi cheese, bacon scone, poached egg, guacamole, arugula, semi-dried tomatoes and honey mustard dressing. Unfortunately, the kitchen has a bad day, the poach egg is overcooked.

Scotch Egg 3/5

I like the idea of having Scotch Egg on the cafe menu. It does get a bit boring with egg benedict in every other cafes. Paired with cauliflower fritters, unfortunately the scotch egg was a bit flat in taste. The meat needs more flavours. I have tried better ones else where, especially By The Fire.

Chicken Leg with Pumpkin Risotto 4/5

The Chicken Leg with Pumpkin Risotto is not only beautiful in its presentation but the taste too. The large chicken leg is seasoned with ginger and prepared confit style. The confit chicken leg is paired with pumpkin risotto, The dish is finished with chilli foam. Tender and juicy chicken with fluffy risotto for a substantial meal.

Lamb Short Rib 4/5

The Smoked Lamb Short Rib is paired with compressed pineapple, sweet potato fries and mint jelly. I like the idea of the mint jelly to pair with the fork tender lamb short rib, with the compressed pineapple cutting through the greasiness.

Beef Steak 4/5

The Beef Steak with red wine sherry reduction is sou vide for 48 hours for a tender and delectable bite, accompanied with baby carrot and pencil asparagus. This may not be the most premium cut of the cow but definitely executed to the level of one.

Buttermilk Waffle with Gula Melaka & Coconut Cream 3.8/5

Buttermilk Waffle with Gula Melaka & Coconut Cream ($14.50) is quite an enjoyable dessert to wrap up the meal. The fluffy waffle with vanilla bean ice cream is a classic combination that is timeless. Could not really taste the hint of gula melaka and coconut but the roasted peanuts made up for it together with the nutty texture. The red beans had a bite to it which I thought the softern version would be more appropriate.

Berry Ricotta Hotcake 4/5

The most instagram worthy item at Curious Palette is the Berry Ricotta Hotcake ($18.90) with vanilla bean ice cream, fresh seasonal berries, pumpkin seeds and sunflower seeds. It comes with golden maple syrup at the side. This is a huge serving and I would never image myself finishing it alone. The hotcake was buttery and spongy, with the cold vanilla bean ice cream giving it an enjoyable warm and cold contrast.

Of the many cafes around Singapore, I would say Curious Palette is one of the better ones with the whole package. Meaning besides the cosy and spacious ambience, it serves good coffee and quality food.


Curious Palette
64 Prinsep Street
Singapore 188667
Tel: +65 62381068
Facebook
Nearest MRT: Bras Basah (CC Line), Dhoby Ghaut (CC Line, NE Line, NS Line)

Opening Hours:
Sun-Mon, Wed-Thu: 9am - 10pm
Fri-Sat: 9am - 12midnight
(Closed on Tue)

Direction: 
1) Alight at Bencoolen MRT station. Take Exit A or B. Walk to destination. Journey time about 5 mins minutes.[Map]

2) Alight at Bras Basah MRT station. Take Exit D & E. Walk down Bras Basah road towards Prinsep Street. Turn right onto Prinsep Street. Walk to destination. Journey time about 8 minutes. [Map]