Immanuel French Kitchen @ Bukit Merah

When the foodies gang went down to Bukit Merah Salut Coffeeshop last month to check out Two Wings, my foodie radar picked up a lone figure at the other corner of the premises painstakingly preping for his stall hours before the opening. I could sense the passion in the man behind the chef apron. I made a mental note to return and try the food at Immanuel French Kitchen. After getting home that day, I got a message from Catherine who found the man behind the chef apron familiar, is non other than Immanuel Tee formerly head chef of Keystone at the young age of 26 who has worked in the kitchen of Jaan, Restaurant Andre, Guy Savoy Singapore and two Michelin starred in Pastorale in Belgium.

Duck Rillette 4/5

I was quite surprised that I can get Duck Rillette ($8.60) at a coffeeshop stall servicing casual French cuisine, served with gherkin and bread. I applaud the serving of gherkin to go with the duck rillette fatness. This shows the thoughtfulness of the chef in his food and for his customers. I look forward to trying the chicken liver pate in my next visit.

Foie Gras 3.8/5

For me the Foie Gras ($12.60) coated with black miso, served with dashi and daikon noodle has it hits and misses. I can't expect more in the quality of the ingredient as we are not dining at a restaurant. I like the pairing of the sweet black miso with the creamy foie gras, accentuating the enjoyment to a new level. I only hope that the foie gras could be more seared on the sides instead.

Frog 3.8/5

The Frog ($12.60) sauteed with shallot, garlic and parsley received mixed opinions among the gang. While we all agreed on the butter aroma, some felt that the seasoning can be heavier. I thought otherwise then. If the seasoning is too strong, it will mask the natural mild sweetness of the frog.

French Duck Leg Confit 3.5/5

A classic French dish is the French Duck Leg Confit ($15.90) that is served with mash potato, braised cabbage and au jus. I thought the braised cabbage was something very out of the norm and not French. Nevertheless, I did enjoy it. The fact that the braised cabbage comes with some acidity helped to cut through the gaminess and fatness of duck confit. The duck leg confit itself has a nice crispy skin while the meat could be more tender.

Pork Belly 4/5

From the Foie Gras and now to the Pork Belly ($16.90) braised in Kakuni style shows that Immanuel likes to incorporate Japanese influence into his French cuisine. The braised pork belly is served with duxelle mushroom, onsen egg and potato foam. I like the interpretation of the pork belly but the portion seemed a bit small.

Actually I am quite excited to chance upon Immanuel French Kitchen. I didn't expect that the humble little stall is actually run by a top chef who has bags of experience working into various top restaurants. I am sure with his culinary training and experience, it is not hard for him to helm any restaurant but he has chosen to sweat it out in a tidy space labouring his passion for his food. I look forward to Chef Immanuel bring his vision and cuisine to the next level.


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Immanuel French Kitchen 
Blk 119 Bukit Merah Lane 1
#01-40
Singapore 151119
Facebook: https://www.facebook.com/immanuelfrenchkitchen
Nearest MRT: Queenstown (EW Line), Redhill (EW Line)

Opening Hours:
Tue-Sun: 12pm - 11pm
(Closed on Mon)

Direction:
1) Alight at Queenstown MRT station. Take Exit A. Walk to bus stop at Queenstown MRT station (Stop ID 11149). Take bus number 195. Alight 3 stops later. Walk to destination. Journey time about 8 minutes. [Map]

2) Alight at Redhill MRT station. Take Exit A. Walk to bus stop opposite Redhill MRT station (Stop ID 10201). Take bus number 33 or 120. Alight 5 stops later. Walk to destination. Journey time 10 minutes. [Map]

Sin Heng Kee Porridge @ Hougang Street 61

The best food to have during a cold rainy day is a bowl of congee that is both comforting and keeps the body warm. I am glad that there is a popular congee place near my home in Hougang. Located at the corner of block 685, Sin Heng Kee Porridge occupies the floor area of a coffee shop selling only porridge and drink. They must be selling a lot of congee to be able to pay the rental for such a huge premises.

Signature Porridge 4/5

Sin Heng Kee Porridge serves the Cantonese style porridge which is the gooey type. I tried the Signature Porridge which was flavourful and smooth. You know sometime the congee is served bland and you need to add in your own seasoning. I did not need to do so at Sin Heng Kee Porridge. I only wish that the youtiao is served crispy. A look at the picture you will know this is not the best youtiao to go with the congee.

Claypot Frog Leg Porridge 4/5

Not only does Sin Heng Kee Porridge sells the Cantonese style porridge, it also offers Claypot Frog Leg Porridge in the menu. I did not realise this is on the menu until the recent visit. I tried the ginger and scallions frog leg porridge which was light, smooth and comforting. I also like the fact that the frog leg came in big chunks allowing me to enjoy the sweet and tender meat.

Raw Fish 2.5/5

I love having Raw Fish but quite disappointed to say the one served at Sin Heng Kee Porridge was not up to expectation. The bad knife skill spoilt the texture of the sashimi. It has a rough texture that needed to work my teeth harder to break it down.

If I am to visit Sin Heng Kee Porridge again, I would skip the raw fish and go for the congee only. I did notice a lot of people ordering the sliced abalone instead of the raw fish during my visit. May I will try the sliced abalone in my next trip here.


Sin Heng Kee Porridge
Blk 685 Hougang Street 61
#01-150
Singapore 530685
Nearest MRT: Hougang (NE Line)

Opening Hours:
Daily: 7am - 930pm

Direction: 
1) Alight at Hougang MRT station. Take Exit A. Walk to bus stop along Hougang Central (Stop ID 64541). Take bus number 72. Alight 4 stops later. Walk to junction of Hougang Ave 4 and Hougang Street 61. Cross the road onto Hougang Street 61. Walk to destination. Journey time about 15 minutes. [Map]

2) Alight at Hougang MRT station. Take Exit A. Walk to Hougang Central Bus Interchange (Stop ID 64009). Take bus number 116. Alight 4 stops later. Walk to junction of Hougang Ave 4 and Hougang Street 61. Cross the road onto Hougang Street 61. Walk to destination. Journey time about 15 minutes. [Map]

Lau Wang Claypot Delights @ Serangoon Central

Located at the corner of block 263 at Serangoon Central is this humble little coffeeshop style eatery selling a variety of hot piping claypot delights. Today with Nat and Nicole, we took a 10 minutes walk from Nex Shopping Mall to Lau Wang Claypot Delights. In seems like the place has another stall that operates in the morning selling noodles dishes too.

Claypot Frog Leg Herbal Soup 3/5

Dinner began with the piping hot Claypot Frog Leg Herbal Soup ($8/$15). While the soup was very flavourful I felt the herbal taste can be stronger. I am not sure how the others found the tender frog leg but I thought a little bit more seasoning was needed to remove the gaminess.

Claypot Minced Meat with Eggplant 3/5

I have never grown up to like eggplant but as age catches up with me, I seem to love the vegetable even more. The Claypot Minced Meat with Eggplant ($4.50/$6.50) was actually quite delectable. I do like my eggplant to be on the mushy side which was exactly what I got. However it was a bit too oily.

Dried Chilli Sliced Fish 3/5

The Dried Chilli Sliced Fish ($4.50/$6.50) comes with large slices of snakehead fish as well as bitter gourd. However the fish tasted on the bland side, needed more seasoning.

Claypot Sesame Oil Chicken 3.5/5

The Claypot Sesame Oil Chicken ($4.50/$6.50) came with tender chunks of chicken in a delish brown gravy that went very well with the bowl of rice. The dish will be even better if the aromatic sesame flavour can be stronger.

Claypot Ginger & Spring Onion Kidney Liver 3.5/5

My favourite among all the dishes I tried was the Claypot Ginger & Spring Onion Kidney Liver ($4.50/$6.50). Although the kidney was a bit gamey, it did not take away the shine of the pig liver in the brown gravy. The texture of the pig liver was just nice, neither too tough or mushy.

Lau Wang Claypot Delights is not a high end restaurant but the humble little corner eatery in the hood serves up some delightful claypot dishes for patron seeking a satisfying meal that is reasonably priced.


Lau Wang Claypot Delights
Blk 263 Serangoon Central Drive
#01-43
Singapore 550263
Tel:+65 90010814
Facebook: https://www.facebook.com/pages/Lau-Wang-Claypot-Delights/168387586650980
Nearest MRT: Serangoon (CC Line, NE Line)

Opening Hours:
Daily: 10am - 10pm

Direction: 
1) Alight at Serangoon MRT station. Take Exit E. Turn left and walk down Serangoon Central. Walk towards block 262, continue to the corner of block 261 and 263. Journey time about 10 minutes. [Map]

Pidgin Kitchen and Bar @ Dempsey

The same team behind the defunct Pamplemousse Bistro and Bar is back with a bold concept that will blown you off with the innovative creations inspired by popular Southeast Asian cuisine. The restaurant is reborn as Pidgin Kitchen and Bar with an industrial chic interior, combining raw finishes with an abundance of natural tones.

Iki Yuzu

Pidgin Kitchen and Bar also boasts an extensive list of cult spirits, artisanal beers, craft cocktails and over 150 labels of wines. Interestingly the wines are categorised in terms of flavour profiles instead of the usual country of origin.

I started with an artisanal beer, Iki Yuzu ($16). We all thought it was a Japanese beer but reading the label made us realized our limited knowledge of beer. It was actually a 4.5% ABV from Holland. The ale was infused with fruit and herb, pretty light and easy to drink.

Chicken Rice Arancini 3.5/5

I read mix reviews of the Chicken Rice Arancini ($8) and so I thought I should tried it myself. I like how Pidgin has transformed my plate of chicken rice into a ball shape snack accompanied by a sweet garlic chilli jam dip. I understand the carnaroli rice was cooked with "old hen" chicken fat but I had problem tracing that chicken stock. Personally the sweet garlic chilli jam dip was the star of the whole dish. If Gordon Ramsey has used the recipe for the dip, he would have won the hawker challenge against Tian Tian Chicken Rice.

Spicy Achar Pickles 3/5

If I am not wrong Achar means Indian pickles but in Southeast Asian it is quite common to see different version being used in the different cuisine across the races. The playful interpretation of the Spicy Achar Pickles ($6) at Pidgin uses califlower instead of cucumber which was still quite delectable and more refine.

Lamb Meatballs 3.5/5

Remember those bright red sauce sup tulang? That is where the idea behind the Lamb Meatballs ($12) comes from. For a more meaty satisfaction, lamb bone marrow is added into the mixture of ground Australian lamb. Lamb is best paired with yogurt and Pidgin uses the local farm, Hay's Dairies goat milk to make the yogurt that is served on the side. The lamb meatball was a pleasant dish but lacking in wow factor.

RT Uni Toast 4.2/5

In my wildest imagination I would not have ever paired Uni, such an expensive ingredient with toast. The RT Uni Toast ($18) was an accidental dish created during a home gathering and RT was to credit to the person that came up with the dish. Brioche, comte and uni, just 3 components to bring the enjoyment of uni to a new level.

Crab Otak Croquettes 4.5/5

Among the snacks and bites,  the Crab Otak Croquettes ($12) was my favourite of all. The croquette is stuffed with generous chunks of crab meat in a rempeh spice paste and coconut milk. I was told that the remoulade sauce comes with chye poh but I could not taste it. Nevertheless, the crab otak croquette itself already won me over.

Duck Rillettes 4/5

Do check out the chalk board at Pidgin for their daily special items that is not in the regular menu. I have the privilege to try 2 of the special items when I was there. The Duck Rillettes ($15) went very well with the bread. If not that I am controlling my carbo intake, I would have love to go for more of it. The question left to be answered is where is the Southeast Asia influence? Apparently the duck rillettes was prepared with five spices.

Pork Terrine 4/5

Whenever I ordered my dishes from the 'Cai Fan' stall, I will always order the minced pork ball and some comes with salt egg yolk. My eyes sparkled when I saw the other special of the day, Pork Terrine ($18). This is so close to my heart and the rendition was simply beautiful. There were different layers of flavours and textures at play. Okay now I need my plate of rice with another 2 side dishes to complete my meal.

Uni Tagliolini 4.2/5

Moving on the pasta section of the menu, I started with the Uni Tagliolini ($28). It is a rich, creamy and strongly flavoured pasta dish with pork gratons, nori, crustacean cream, shallots and uni. I love my pasta to be rich and creamy and the uni tagliolini simply met all my criteria. If only I can be selfish and not share with the rest.

Lobster Wonton Capellini 4.5/5

This is probably the most expensive wonton noodle in Singapore. The Lobster Wonton Capellini ($26) is tossed in lobster oil made painstakingly from lobster heads and garlic. The char siew is replaced with the chorizo iberico while the wanton is stuffed with Canadian live lobsters. My palate is more incline to Chinese cuisine and especially hawker fare so I was very excited that Pidgin has recreated this humble hawker dish into an exquisite dish. My own complain about the dish is it lacked the pork lard flavour and so I told the pork gratons from the uni tagliolini and tossed in the capellini.

Bak Kwa Mac & Cheese 4/5

The classic Mac & Cheese is given a new twist with the Bak Kwa Mac & Cheese ($20). The penne and pork belly bak kwa were served in a delightful sweet and savoury cocotte. A few drops of the truffle oil further enhanced the aroma of the dish.

Razor Clams Tau Suan 4/5

The chef must be crazy with the Razor Clams Tau Suan ($20), combining the popular Asian hot dessert with clam dashi replacing sweet with savoury. The split mung beans were cooked al dente so it still had a crunchy bite to it and topped with dough fritters. It is really an unique and interesting dish in a good or rather excellent way but the flavour was so foreign that everyone has a hard time finding the right words to describe it. Because of the savoury and textures of the split mung beans, I felt that it can be passed off as a risotto dish.

Spicy Tuna Tartare 4/5

The Spicy Tuna Tartare ($24) will make a good beer/wine snack. The tuna was tossed in a sambal belaccan oil, calamansi and furikake, served with wonton skins chips. I enjoyed eating the spicy tuna tartare with the wonton skin chip as if I was eating nacho.

Scallops 4.2/5

The Scallops ($26) was cooked to perfection and served with Thai green curry emulsion, savour granola and kaffir lime salt.

Sambal Eggs 3/5

There is a Kampong Chicken Eggs section in the menu which has a selection of Oyser Egg, Eggs Meurette and Sambal Egg. I tried to the Sambal Eggs ($12) which was baked and served with sambal tumis, piperade and baguette. I was expecting the dish to be very fiery but I hardly break a sweat for it which left me quite puzzled.

Quinoa 4.2/5

This is my first encounter with Quinoa ($13). Quinoa is a kind of grain like crop grown for its edible seeds. Pidgin's version comes with Chinese olive vegetable, parmesan, almonds, tomato and pandan. It has a very enjoyable texture and each mouthful of it is filled with beautiful flavours.

Foie Gras with Rojak Sauce 4.2/5

Foie Gras with Rojak Sauce ($28) expertly incorporated the used of Asian flavour into a classic French dish. The combo simply demonstrated that if you know your ingredients, there are no boundaries to creativity.

Frog Legs 4/5

The tender Frog Legs ($19) are from Jurong Frog Farm Frog Legs. Love the fact that the restaurant is supporting local produces. Cooked to a nice golden brown, the frog legs were served with a bed of barley risotto.

Pork. Bone.Tea 4.5/5

The Pork.Bone.Tea ($24) is inspired by the local bak kut teh. The prime ribs were marinated Amercian style with tea-smoked beef bone marrow sealed in a flavourful garlic and pepper jus. The prime rib was very flavourful and fork tender.

Milo Dinosaur Version 2.1 4.2/5

Bandung Panna Cotta 4/5

Kaya Bread & Butter Pudding 4.2/5

Have you ever walked into a neighbourhood coffeshop and ordered a cup of milo, a cup of ice milk tea, a glass of bandung or kaya toast? Tell it to the waiter/waitress at Pidgin and you will be served! Don't believe me? Check out Pidgin's own creation of these coffeeshop drinks and snacks in the Milo Dinosaur Version 2.1 ($15), Bandung Panna Cotta ($12) and Kaya Bread & Butter Pudding with milk tea ice cream ($15). To be frank, I could not decide which was my favourite, so just order all of them!

I am very impressed with the bold and playful creations at Pidgin inspired by Southeast Asian cuisine. There are many restaurants out there calling themselves fusion or East meets West cuisine but it usually went horribly wrong or simply by adding a few minor touches of Asian ingredients to the dish. At Pidgin, I can totally appreciate the meaning of fusion or East meets West. In a way bringing it to a whole new level. They have simply deconstructed the whole meaning of fusion and conceptualized an unique and out of this world dish but not losing the association with the Southeast Asian cuisine.


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Pidgin Kitchen & Bar
7 Dempsey Road
#01-04
Singapore 249671
Tel: +65 64750080
Facebook: https://www.facebook.com/PidginSingapore
Website: http://www.pidgin.sg/
Nearest MRT: Orchard (NS Line)

Opening Hours:
Mon-Sat: 12pm - 230pm, 630pm - 1030pm
(Closed on Sun)

Direction: 
1) Alight at Orchard MRT station. Take Exit B. Walk to bus stop along Orchard Boulevard, opposite Orchard Parksuites (Stop ID B09022. Take bus number 7, 77, 106, 123 or 174. Alight 7 stops later. Walk to destination. Journey time about 25 minutes. [Map]

Eminent Frog Porridge (Lavender) 明辉活田鸡粥 @ Lavendar Food Square

What do Singaporean eat for supper? Like most Asian we eat almost everything that has legs. One supper dish I enjoy is the frog porridge and it can be prepared in a few styles. A place I frequent for frog porridge is Eminent Frog Porridge (明辉活田鸡粥) at Lavendar Food Square.

Frog Leg with Spring Onion (姜葱田鸡) 4.5/5

The Frog Leg with Spring Onion (姜葱田鸡) is my favourite among all the different cooking styles of the frog porridge. It came with a thick sweet and spicy sauce that complements the Cantonese style porridge very well. In face I can just have the porridge with the sauce alone.

Frog Leg Soup with Chicken Essence (鸡精田鸡)

Frog Leg Soup with Chicken Essence (鸡精田鸡) 3.5/5

I thought the Frog Leg Soup with Chicken Essence (鸡精田鸡) additional $5 was something from the norm so I ordered it. It tasted like herbal soup but not overpowering. A good to have soup to keep the body warm or for energy boost. The cooking style also allowed me to taste the original sweetness and tenderness of the frog meat.

Both the porridge and frog are served separately in claypot at Eminent Frog Porridge. 1 frog is $8 while 3 frog is $17 (buy 2 get 1 free). The porridge itself costs $3.


Eminent Frog Leg Porridge (Lavender) 明辉活田鸡粥
Lavendar Food Square
380 Jalan Besar
#01-17
Singapore 209000
Tel: +65 98422941
Nearest MRT: Lavendar (EW Line), Boon Keng (NE Line)

Opening Hours:
Daily: 4pm - 4am

Direction:
1) Alight at Lavendar MRT station. Take Exit B. Walk to bus stop at Lavendar Station (Stop ID 01311). Take bus number 133 or 145. Alight 3 stops later. Walk to destination. Journey time about 10 minutes.

2) Alight at Boon Keng MRT station. Take Exit B or C. Walk to bus stop at Blk 22 Boon Keng Road (Stop ID 60199). Take bus 21, 130 or 139. Alight 2 stops later. Walk to destination. Journey time about 10 minutes.