Quan Fa Mookata @ Jurong East - A Farm To Table Mookata Concept By Local & Regional Farmers

Mookata made healthy by Quan Fa Organic - right at Quan Fa Mookata located deep inside a neighborhood coffee shop at Jurong East. An initiative by Quan Fa Organic, this farm to table concept is an collaboration with our local and regional farmers, serving you only chilled meats, not frozen ones, organic vegetables, kampong eggs and homemade dipping sauces. You will see no store-bought processed foods on your table.

Set for 2

Our Set for 2 ($38) includes choice of 2 chilled marinated meat (small) from the selection of chicken, pork, beef and lamb, 2 prawns and frog legs, fish paste and a basket of seasonal vegetables. You can also choose to add on extra meat, vegetables and rice.

When our tray of meats was being served, for a moment, I felt I was having a Japanese hotpot in an upmarket restaurant - such exquisite plating for a Mookata in a coffeeshop! The Chicken Thigh is marinated with chili & tamarind, Pork Collar with basil and lemongrass and the Frog Legs are also marinated beforehand with Huadiao Jiu and wolfberries. These chilled meats are supplied by Toh Thye San Farm, Fresh Fish Paste from Ha Li Fa (Bobo Fishball) and frog legs from Jurong Frog Farm.

Fish Paste, Meats

Commercial fish paste or fishballs to me are like mock meats, made with lots of flour and flavour masked by seasonings. However this Fish Paste is clean tasting using fresh fish flesh and natural seasoning from herbs and spices, including dills! As for the chicken and pork, even though the meats were being cut a tad too small, they tasted pretty good in terms of flavour and texture. The shredded cabbage underneath the meats, they are salvaged from the unused exterior layer and are natural sweetener for your broth. So do throw them all into your broth once the meats are gone!

One thing to highlight is that greasing your skillet is not your usual lard chunks, but a premium imported A2 milk Desi Ghee, which many may not know has medicinal properties as per ayurveda. Its high smoking point makes it even more apt for barbeque.

The stars on the table, I feel are the broth and the basket of fresh greens. Both leafy and root vegetables simmered together with 2 whole freshly chicken daily, resulting in a very light but flavourful broth. The sweet corns were bursting with sweetness even after being in the boiling broth for a while. The egg is from Uncle William’s Lian Wah Hang Quail & Poultry Farm which is so fresh that you can have it raw too or as an egg dip like that of sukiyaki.

Beware of this harmless looking bowl of homemade Suki sauce, it whets appetite really well. Concocted with a blend of fresh organic birdseye chilli, garlic, Thai miso paste and apple cider, it lifts the flavour of the meat with a bright acidity, along with just a bit of fiery kick.

Heartier options for meat would be Smoky & Spicy Beef Striploin and Cumin & Rosemary Lamb (each $12 for 130g) which you can sear them to the degree of doneness desired. Though they are quality meats, I find them too overly seasoned, especially for the beef.

Farm to table experiences in Singapore are more often than not glorified and sit in the Lifestyle category. To find one in heartland is indeed rare and more so when Quan Fa Mookata is in the most western region! To be honest, the portions are too dainty for Mookata but what I appreciate is the kampong spirit embedded in the concept. This kampong spirit if not preserved and passed on in various ways, will soon be lost in our little island as more and more farms are being bulldozed for the name of developments.

Photos and words 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. Note: This is an invited tasting.


Quan Fa Mookata
PDSS 318 FOOD CAFETERIA
Blk 318 Jurong East Street 31
Singapore 600318
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Nearest MRT: Chinese Garden (EW Line)

Opening Hours:
Mon, Wed-Sun: 6pm - 1030pm
(Closed on Tue)

Direction: 
1) Alight at Chinese Garden MRT station. Take Exit A. Walk to traffic junction of Boon Lay Way and Jurong East Street 31. Cross the road. Walk down Jurong East Street 31. Walk to destination. Journey time about 10 minutes. [Map]

Mustard Seed Pop Up @ Potong Pasir - Kaiseki Style Private Dining That Is Worthy For The Long Waiting List

Lately I have been checking out a number of private dining places such as Lucky House and Fat Fuku with my foodie friends. We are lucky to score a table at Mustard Seed Pop Up in August because a group cancelled their booking. Currently Mustard Seed is already booked out for the year. The private kitchen is helmed by Chef Ming Kiat who has worked and learned his craft at Goto and Candlenut. He left Singapore to work as a chef at the Singapore High Commission in Australia before returning home to start Mustard Seed.

Watercress Chawanmushi 4.2/5

We were given a glimpse of Chef Ming Kiat's culinary philosophy starting from the first dish, using local ingredients to create Japanese Kaiseki style dishes. Instead of dashi, he cleverly uses watercress broth to make the smooth and silky Watercress Chawanmushi. In it, there are also mushroom, tender chicken cubes and junsai (a kind of perennial water plant that grows in shallow ponds and swamps).

Fried Frog Legs Hakka Style 4.8/5

The aroma of the Fried Frog Legs already makes me drool even before they are served. The lightly  battered frog legs are inspired from the local Har Cheong Gai. The fermented shrimp paste works beautifully with the tender frog leg meat. Squeeze a bit of the calamansi to liven the whole flavour.

Milk Bun 4.5/5

Grouper in White Curry 4.2/5

Next we have Grouper in Japanese White Curry with Milk Bun. The highlight is the soft and fluffy milk bun. It is so good that we asked for more. Unfortunately there was no extra. I was hoping for more bread to wipe up the delicious white curry.

Yong Tau Foo, Oden 4.8/5

Another favourite dish of mine is the Japanese twist of Oden, Yong Tau Foo style. The broth is made from boiling ikan bilis and yellow bean. In the bowl of light and refreshing soup, you can find radish, homemade ngoh hiang, eggplant with cuttlefish paste and tofu.

Pork Belly with Local Condiments 4.5/5

After the bowl of comforting oden, we are served Pork Belly with Local Condiments. The local condiments are homemade cincalok, achar and sambal chilli ikan bilis. This is to pair with the braised pork belly and have it together with the vegetable, like a wrap.

Duck Meatball Curry

Wrapping up our savoury dishes is the Duck Meatball Curry. The duck meatball is made from a mix of breast and thigh meat. Water chestnut is also added for the additional crunch. The tasty red curry which is mildly spiced, complements the duck meatball excellently, as well as the Koshihikon Rice.

Guava, Cucumber and Yuzu Sorbet 4.5/5

Before moving to dessert, we had the refreshing Guava, Cucumber and Yuzu Sorbet for palate cleanser.

Pulut Hitam with Sake Lees Ice Cream 4/5

Even for our dessert, Pulut Hitam with Sake Lees Ice Cream incorporates both local and Japanese influences. The sake lees ice cream is a fermented curd from the remnants of sake making. The sweetness of the sake lees ice cream replaces the vanilla ice cream or coconut milk that is usually used in the traditional dessert.

I understand Mustard Seed is fully booked until end of the year already. Do check out his website if you are planning to make a booking. Good luck in making a reservation.


Mustard Seed Pop Up
Blk 121 Potong Pasir Ave 1
Singapore 350121
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Nearest MRT: Potong Pasir (NE Line)

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
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Website
Nearest MRT: Orchard (NS 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 Orchard MRT. Take Exit B. Cross the road and walk to bus stop at Boulevard Orchard opposite Orchard MRT (Stop ID 09022). Take bus no. 7, 77, 106, 123 or 174. Alight 5 stops later. Walk to Minden Road. Walk to destination. Journey time about 20 minutes. [Map]

Sinfonia Ristorante @ Victoria Theatre and Concert Hall - Rebranded with Contemporary Italian Cuisine

With its high ceiling and towering Corinthian columns, embedding a history of 150 years, Sinfonia Ristorante at Victoria Concert Hall is immense at first glance. To conquer such a space, perhaps only Sardinian-born Chef Simone Depalmas with his big personality and infectious laughter, is able to do that, in his illuminating green chef coat. Formerly FOO’D By Davide Oldani, the restaurant is rebranded to mean 'symphony' in Italian, giving Chef Simone the autonomy to design the menu himself. You can expect bold, yet delicate flavours that are inspired from different regions of Italy and put together based on his 21 years of culinary experience.

Truffle Chicken Liver Brulee 4/5

Truffle Chicken Liver Brulee ($26) is what I meant by bold. To balance the rich flavours of the liver, Chef uses several different wines, including Madeira wine, Port wine, Marsala wine and even Chinese wine. It kind of reminds me of red wine chicken when wine is used to work magic with the beautiful juices seeping out from the skin and meat. Adorning the mousse are black truffle from umbria, leek mousse and minty local herbs. The idea of presenting it like a crème brulee is baffling but as you crack the sugar coat, spread it on the roasted focaccia and you know it works.

Smoked Mackerel 3.8/5

Smoked Mackerel (Available in Lunch Menu) comes in bite size served on roasted polenta. The polenta is dense but soft. This tartine is full in texture and flavour-packed with savoury and smokey nuances. Topped with dill sauce and avocado gazpacho, they infuse a lift to the dish, while the plumy black garlic sauce adds a layer to the taste and draws the components together into a piece of artwork.

Rice Roll 3.8/5

Soon you will see the dishes here are just as aesthetically pleasing as the surroundings, such as this Rice Roll. Sardinia is all about the sea and here you have a rice roll wrapping Hokkaido sea urchin, Alaskan king crab, Japanese rice (Available in Lunch Menu with a top up of $10) accompanied with tomato crumble, piquant sea urchin sauce and clam foam. Nothing is too empowering, allowing the sweet and delicate flavours to seep through and bind with another.

Mushroom Soup 4/5

Easing the stomach before the mains was the Mushroom Soup ($18) made with a blend of 6 different mushroom varieties. No cream and butter, what you are savouring is the taste of nature. Rich in taste and mouth fill, the sautéed sliced mushrooms elevate the taste while adding some texture and bite. And just before it gets too much, the candied pine nuts pulls it back with its nutty sweetness.

Porcini Risotto 3.8/5

If that level of shroom intensity is not enough, Porcini Risotto ($28, Available in 5-course & 7-course Degustation Menu) made using fresh Porcini mushrooms from Italy may seal the deal. The rice I had was evenly cooked with a nice chewiness. Just look at its color and you know it's truly a gourmet mushroom dish.

Squid Ink Tagliolini 3/5

Hand-made Squid Ink Tagliolini ($34) again showcases the flavours of the Mediterranean sea. Freshly made in the kitchen daily with real squid ink, the tagliolini is loose and light. The lobster sauce is so welcoming on the palate that even without the king prawn and bottarga, I believe one could easily finish off the pasta.

Frog Leg 3/5

I always thought that frog leg dish is a very Asian food, till I came across this Frog Leg ($36) in Italian tempura style. Apparently, frog legs are very popular in French cuisine and the French species are fleshier as compared to her counterparts. The refreshing sauce made from milk, vinegar and lemon brightens up the dish, along with the tangy berry and passionfruit sauces that add tartness to it. How much more elegant can it get to consume frog legs in such a manner!

Beef Short Ribs 3.8/5

One may easily mistaken this Beef Short Ribs (Available in 5-course & 7-course Degustation Menu) as beef cheek. Marinated for 6 hours, then slow-cooked for another 12 hours, the USDA Wagyu Beef is soft and fork tender. I love the sweet chestnut at the side which I find rather appetizing to have it in between the meat.

Cod Fish 3.5/5

Served on the artsy beautiful pattered plate is Cod Fish ($44). The fish is rich and buttery, with the top seared to a slight crisp. The smoked caviar atop teases out its sweetness and milky flavor. While the butter lemon sauce doesn't quite complement the meaty fish, the tart berry drops in the sauce manage to lend a level of zest to the dish.

Passionfruit, Raspberry Meringue, Rose Lychee Sorbet 3/5

Summing up the meal were two desserts, both equally delightful. The first is the Passionfruit, Raspberry Meringue and Rose Lychee Sorbet ($18). Its essentially passionfruit curd paired with raspberry meringue, accompanied by a rose lychee sorbet with chocolate crumble at the bottom. The rose flavor adds a depth to the lychee sorbet, be it colour, fragrant or taste.

The Mandarin 3.5/5

The Mandarin  ($18) is simply a 'orange' filled with mascarpone cheese and fresh orange juice, delivering a joy far beyond its 2 ingredients.

To be free from the reins of previous branding, it must have been a joy and relief to Chef Simone. To be able to allow his creativity to flow and eventually get translated onto the table, with each and every dish exuding his personality and thoughts.

Photos and words 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. Note: This is an invited tasting.


Sinfonia Ristorante
Victoria Theatre and Concert Hall
11 Empress Place
#01-01
Singapore 179558
Tel: +65 63855588
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Nearest MRT: Raffles Place (EW Line)

Opening Hours:
Sun-Mon: 12pm - 3pm
Tue-Sat: 12pm - 3pm, 6pm - 11pm

Direction:
1) Alight at Raffles Place MRT station. Take Exit H. Walk towards the river. Cross the bridge. Walk to Empress Place road. Walk to destination. Journey time about 6 minutes. [Map]

Gills & Shells @ Hotel Boss - Hidden Find Behind The Hotel

Hotel Boss is a new hotel that has recently opened in Lavender, Singapore. I have been to some of the food establishments in the vicinity such as Founder Bak Kut Teh but I did not know that behind the hotel, along the canal, there are also a few food establishments which is not visible from the main street.

Beergarita 3.5/5

If you are looking for somewhere to chill, Gills & Shells has a bar offering a good selections of cocktails and mocktails. For my pre-dinner dinrk, I opted for the Beergarita ($22.90) that consists of Corona, Tequila, Triple Sec and Lime Juice. A light drink to kick start the dinner.

Spicy Buffalo Frog Legs 4/5

We were quite taken back when the Spicy Buffalo Frog Legs ($16.90) was served. The size of the frog legs were huge, fat and juicy. I enjoyed the re-interpretation of the buffalo wings, replacing it with the frog legs. A good change from the usual.

Half Dozen Freshly Shucked Oysters 4/5

Depend on the season and supply, Gills & Shells offers fresh shucked oysters from varies countries. The Freshly Shucked Oysters ($22.90 half dozen) is served with homemade marmalade and French red wine vinegar sauce.

Clams and Mussel 4/5

Another shellfish dish on the menu is the Clams and Mussels ($15.90). The shellfishes are cooked in a spicy white wine clear broth with herbs, garlic, onions & chilli. It is best to enjoy the broth by dunking the focaccia toast into it to soak up the beautiful flavour.

Lobster Roll 3.8/5

I was craving for a glass of beer when I had the Lobster Roll ($24.90) tossed in the delectable Chef's specialty sauce. Sandwiched in between the bun is chunky pieces of succulent lobster meat. The dish also comes with a choice of rice (pilaf), fries or mashed potatoes.

Truffle Infused Cod 4.5/5

The dish that stole my heart at Gills & Shells is the Truffle Infused Cod ($24.90). The highlight of the dish was not the truffle but the chye poh topping. The Asian influenced pairing of chye poh with cod fish works excellently, complementing each other. In fact, the truffle was not necessary to me. I would rather let the chye poh be the star. It comes with a choice of rice (pilaf), fries or mashed potatoes.

Salted Egg Pasta with Tiger Prawns 4.2/5

Hae Bee Hiam Pasta with Soft Shell Crab 4/5

The Salted Egg Pasta with Tiger Prawns ($18.90) and Hae Bee Hiam Pasta with Soft Shell Crab ($18.90) is two new additions to the menu. The salted egg pasta is slightly different from the norm. On top of the salted egg sauce, there is a peppery kick to it. It felt like having aglio olio pasta with black pepper salted egg sauce. A different execution of the salted egg yolk sauce which delighted my palate. The Hae Bee Hiam Pasta with Soft Shell Crab is the other Asian influenced dish on the menu. The dried shrimp chilli tossed together with the pasta provided that extra lift in flavour.

To be frank, I did not have much high expectation of the food until I tried them. I was pleasantly surprised that the kitchen did a good job. My most memorable dishes are the spicy buffalo frog legs, cod fish and pastas.

Note: This is an invited tasting.


Gills & Shells
Hotel Boss
500 Jalan Sultan
#01-19
Singapore
Tel: +65 64932238
Facebook
Website
Nearest MRT: Lavender (EW Line)

Opening Hours:
Daily: 3pm - 1am

Direction:
1) Alight at Lavender MRT station. Take Exit B. Continue walking down Kallang Road towards Victoria Road. Walk to destination. Journey time about 5 minutes. [Map]