Showing posts with label Squid. Show all posts
Showing posts with label Squid. Show all posts

Friday, February 9, 2024

Masa Saito Innovative @ OUE Downtown Gallery - Experience the UMAMI of Japanese Food Ingredients and Fermented Seasonings

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Umami, the elusive, savoury taste our palate seeks, is the focus of the Japan Food Product Overseas Promotion Center's (JFOODO) latest campaign, 'Unlock UMAMI'.  This gastronomic promotion is taking place in New York, Los Angeles, and Singapore. It began on January 16 and runs until February 29. While fresh Japanese produce and ingredients are fundamental to restaurant menus, the promotion aims to draw attention to the taste of umami, which might not always be visible on our plates. With the tagline 'Unlock UMAMI, Live Deliciously Healthy with Japanese KOJI', the campaign will showcase how umami is derived from Japanese fermented seasonings, and the combinations of Japanese food ingredients and fermented seasonings can be used as key elements to create delicious and healthy foods.

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The best way to experience Umami is, of course, through tasting it. In partnership with renowned chefs and restaurants (30 participant restaurants in total expected), special menus are featured, serving various Japanese dishes using Japanese fermented seasonings (including soy sauce, miso, mirin, and rice vinegar) combined with Japanese food ingredients. I was privileged to experience umami at Masa Saito Innovative, located at OUE Downtown Gallery. Helmed by Chef Masanao Saito, he crafts the KOJI SEASONING MENU under the 'Unlock Umami' concept using traditional Japanese seasoning and seasonal ingredients.

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Snow Crab Crystal Potato Tarte 4.5/5

Our dinner started with an exquisite Fukui Snow Crab Crystal Potato Tarte, layered delicately with Hokkaido Yumepirika Rice Puree, Rice Puff, White Kombu, Yuzu Zest and finished off with a Yuzu garlic dressing.

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Uni Brioche 5/5

2nd course was a luscious Uni brioche featuring Hokkaido Bafun Sea Urchin. Bringing together the various ocean-y ingredients together and binding them with the sweet buttery broiche was a dark Yamani Shoyu.

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Charcoal-Grilled Squid 5/5

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The third course featured Charcoal-Grilled Squid from Choshi, Chiba. The squid was skillfully grilled over charcoal, achieving a texture that was almost creamy within, yet with a delectable bounce to each bite. Accentuating its subtle flavour and the hint of smokiness from the grill was the use of Yamasa Soy Sauce, enlivened with zesty Ponzu.

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Grilled Tilefish 4/5

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Up next was Grilled Tilefish in dashi with Asari Clam seasoned with White Soy Sauce. The dashi was a tad salty, but the clams and the greens helped alleviate that. The fish was beautifully done with crispy skin.

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Yellowtail in Sake Kasu Beurre Blanc 5/5

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My favourite dish of the evening was Yellowtail in Sake Kasu Beurre Blanc. Delicately roasted over the straw fire, the yellowtail was laced with a hint of smokiness, enhancing its natural flavours. The beurre blanc was the highlight. Chef Saito had skilfully incorporated sake kasu into his beurre blanc, a departure from the traditional use of white wine. This byproduct of sake production imparted a different kind of flavour to the beurre blanc. It was delicious with a light consistency, boasting the mouthfeel of the buttery yellowtail.

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Iberico Pork Pluma 4.8/5

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Akanedashi Miso

This Unlock Umami menu also introduces Akanedashi Miso, which is featured in our Iberico Pork Pluma dish. Generously marbled with fats, Iberico Pork Pluma is prized for its rich flavours and texture, akin to wagyu. Akanedashi Miso, a pretty intense miso with a fiery kick, was an apt choice to complement the rich character of the pork. Sato Imo (Japanese Yum Potatoes) accompanying the pork has a dense and creamy texture, elevating the overall enjoyment of this dish.

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Chestnut Gelato with Kintoki Carrot Paste 4/5

Summing up our meal was a velvety Chestnut Gelato, featuring alongside Kintoki Carrot Paste, known for its beautiful red hue and creamy texture.

The dishes are part of the dinner course menu ($250++). This "Unlock Umami Restaurant Campaign" Menu is available during dinner time. For more information on the campaign and participating restaurants https://japan-food.jetro.go.jp/odan/sg/

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.


Masa Saito Innovative
OUE Downtown Gallery
6A Shenton Way
#01-04
Singapore 068815
Tel: +65 9052 8810
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Website
Nearest MRT: Tanjong Pagar (EW Line), Shenton Way (TE Line)

Opening Hours:
Mon - Sat: 12pm - 330pm, 7pm-11pm

Direction:
1) Alight at Tanjong Pagar MRT station. Take Exit E. Walk to traffic junction of Maxwell Road and Shenton Way. Cross the road. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Shenton Way MRT station. Take Exit 6. Walk to Shenton Way. Cross the road. Turn left and walk to destination. Journey time about 5 minutes. [Map]

Tuesday, December 19, 2023

Stella Seaside Lounge @ NSRCC Sea Sports Centre - Chill Beach Retreat with Sea Breeze, Cocktails and Grilled Platters

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Entering Stella Seaside Lounge feels like a tropical escape reminiscent of Bali. The restaurant offers unobstructed views of the beautiful sea, complemented by swaying coconut trees and the soft glow of dim light bulbs. This laid-back eatery is located at Changi Coastal Walk and provides a welcome respite from the city's hustle and bustle.

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With its coastal vantage point, Stella Seaside Lounge invites patrons to enjoy a serene atmosphere while indulging in burgers, grills, and cocktails. The outdoor seating and glimpses of the sea create a beachside retreat, making it the perfect place to relax and relish a delightful meal.

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Beautiful To Sea 4.2/5, Dirty Little Pina Colada 4.2/5, Seaside Sangria 4/5

To kick off our dining experience, we indulged in some expertly crafted cocktails while savouring the gorgeous sea view. The "Beautiful To Sea" cocktail ($21/glass) combines vodka, kyoho grape liqueur, lemon juice, sugar, and lychee, creating a refreshing and fruity concoction. For those seeking a tropical twist, the "Dirty Little Pina Colada" ($23/glass) presents a delightful mix of dark rum, honey pineapple juice, vanilla sugar, and coconut cream. Lastly, the "Seaside Sangria" ($16/glass) is a vibrant ensemble of white wine, rum, peach liqueur, orange juice, green apple, and strawberries, promising a perfect harmony of flavours to complement the seaside ambience.

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Seasonal Live Oysters 3.8/5

We tried their Seasonal Live Oysters, available in a set of six units, with each oyster expertly shucked upon ordering. The selection of oysters varies daily, ensuring a fresh and dynamic assortment for patrons.

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Lemongrass Wings 4/5

We tried the Lemongrass Wings ($16/6pcs), a tempting offering of six deep-fried chicken wings marinated with lemongrass. The infusion of lemongrass imparts a fragrant and citrusy note to the wings, creating a unique and aromatic experience. To elevate the taste, these delectable wings are served with a homemade spicy dip, adding an extra kick to every bite.

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Butter Garlic Prawns 4/5

A recommended starter was the Butter Garlic Prawns ($22), which features head-on prawns cooked to perfection in a flavourful garlic and butter broth. Served alongside crispy sourdough toast, this dish promises a harmonious blend of succulent prawns and the rich, aromatic essence of garlic and butter.

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Grilled Pork Skewers 4.2/5

Our favourite is the Grilled Pork Skewers ($16/6pcs), which features marinated pork skewers and a delectable homemade spicy dip. The succulent pork, grilled to perfection, is complemented by the tantalising heat and zest of the spicy dip.

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Seasonal Squid 4.2/5

Elevate your dining experience with the must-try Seasonal Squid ($22). The squid is expertly pan-seared to perfection, showcasing its seasonal freshness. Served with a homemade spicy dip to add an extra layer of flavour to the dish.

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Seafood Linguine 3.8/5

We tried the Seafood Linguine ($18), a delectable pasta dish with a rich and cheesy base and a medley of succulent prawns, clams, and squid. Topped with crispy herbed bread crumbs, the linguine was perfectly cooked to al dente, adding a satisfying texture to the overall dish.

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Smashed Beef Burger 4.2/5

The Smashed Beef Burger ($24) features double smashed beef patties, complemented by homemade sauce, onions, and cheddar cheese. This flavourful ensemble is served alongside a generous portion of fries.

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Beer Battered Fish on Chips 3.5/5

The Beer Battered Fish on Chips ($18) offers a delightful combination of tangy beer-battered Humpty Doo barramundi slices served with a side of crispy fries and mayo, creating a delicious and satisfying dish.

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Fisherman’s Tray 4.5/5

The Fisherman’s Tray ($170), available exclusively from Friday to Sunday, is a delightful sharing platter that features a whole lobster, seasonal live whole fish, and clams bathed in a flavorful cajun sauce. This sumptuous seafood ensemble is complemented by a selection of assorted vegetables, making it a perfect choice for those who appreciate a variety of ocean-fresh delights.

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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.


Stella Seaside Lounge
NSRCC Sea Sports Centre
11 Changi Coast Walk
Singapore 499740
Tel: +65 6214 9168
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Website
Nearest MRT: Tanah Merah (EW Line)

Opening Hours:
Mon-Fri: 4pm -10pm
Sat-Sun, PH: 12pm - 10pm

Direction:
1) Alight at Tanah Merah MRT station. Take Exit B. Walk to bus stop at Tanah Merah MRT station (Stop ID 85091). Take bus number 35. Alight 6 stops later at Tanah Merah Ferry Terminal. Walk to Tanah Merah Coast Road. Turn left and walk down Tanah Merah Coast Road. Turn right onto Changi Coast Road. Walk to destination. Journey time about 45 minutes. [Map]

Thursday, December 7, 2023

Sum's Kitchen & Hong Kong Roasted Meat (香港深記飯店) @ Sembawang Road - A Well Kept Food Haven in the North

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Venturing into the northern part of Singapore is a rare occurrence for me, typically reserved for exceptional food finds. This time, accompanied by my fellow food enthusiasts, we made our way to Sembawang to explore the wonders of Cantonese cuisine - Sum's Kitchen & Hong Kong Roasted Meat (香港深記飯店). A gem hidden from the limelight, my friend, a regular patron, half-jokingly urged us to keep this place a secret to preserve its charm.

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Soup of the Day

Commencing our meal with the Soup of the Day ($8/$12/$16), a robust concoction featuring duck, lotus root, corn, and carrots. Its warmth and heartiness set a comforting tone for lunch.

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Roasted Duck $54 Whole Duck

The pièce de résistance, Sum's Kitchen's Hong Kong Style Roasted Duck ($54 Whole Duck), demands a pre-order at least a day in advance, a testament to its popularity. The duck, masterfully roasted, boasted a delightful crispness on the skin, revealing succulent meat within.

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Sweet and Sour Pork 

The Sweet and Sour Pork ($12/$18/$24) showcased a harmonious balance of sweetness, the meat skillfully coated in a light, flavourful batter. The dish refrained from an excess of flour, ensuring each bite was a perfect blend of textures.

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Deep Fried Squid with Salt & Pepper $14/$21/$28

Next up, the Deep Fried Squid with Salt & Pepper ($14/$21/$28). Expertly cooked to a satisfying bounce, the plump squid was encased in a thin, crispy batter. The sprinkling of salt and pepper added an addictive quality to this dish.

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Fried Kailan with Mei Cai $10/$15/$20

An intriguing surprise was the Fried Kailan with Mei Cai ($10/$15/$20), a unique combination that elevated the crunchy greens, introducing an extra layer of texture and flavour to the dish.

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Black Bean Paste with Bittergourd

Another revelation was the Black Bean Paste with Bittergourd ($10/$15/$20). This unexpected pairing worked wonders, infusing the dish with an additional depth of flavour.

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Steamed Minced Meat with Salted Fish 3.8/5

Concluding our feast was the Steamed Minced Meat with Salted Fish ($12/$18/$24), a savory dish paired well with a bowl of rice. While the meat was moist, I found it slightly fatty for my taste, desiring a meatier texture.


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Sum's Kitchen proved to be a haven of Cantonese delights, with each dish showcasing the chef's expertise and penchant for inventive combinations. No wonder the locals wish to keep this food haven under wraps.


Sum's Kitchen & Hong Kong Roasted Meat
(香港深記飯店)
3 Jalan Legundi
Singapore 759266
Tel: +65 6757 2118
Nearest MRT: Sembawang (NS Line)

Opening Hours:
Mon-Tue, Thu-Sun: 12pm - 230pm, 5pm - 930pm
(Closed on Wed)

Direction:
1) Alight at Sembawang MRT station. Take Exit A. Walk to Sembawang MRT station (Stop ID 58009). Take bus 167. Alight 4 stops later. Cross the road and walk to destination. Journey time about 12 minutes. [Map]

2) Alight at Sembawang MRT station. Take Exit A. Walk to bus stop at Sembawang MRT station (Stop ID58211). Take bus number 859. Alight 3 stops later. Cross the road and walk to destination. Journey time about 10 minutes. [Map]

Tuesday, November 21, 2023

Province @ Joo Chiat Road - Relish in a 7-course Autumn Menu of Fusion Southeast Asian Flavours in Hidden Private Dining Restaurant

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Led by Chef-owner Law Jia-Jun, Province stands as a private dining restaurant in Joo Chiat dedicated to exploring the diversity of Southeast Asian ingredients and flavour combinations. Chef finds inspiration in many sources, from his childhood memories to his travels, the people he has met, and more. A meal here is perfect if you're looking for something different yet still done brilliantly.

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Locating the restaurant, nestled discreetly within 808 Eating House, is the first adventure for diners. It may be tricky initially, but head on in via the main entrance of 808 Eating House, and the staff will provide guidance.

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The intimate space, accommodating only eight guests, is perfect for a date night or a cosy celebration with friends and family. The chef refreshes his menu every season, curating the finest ingredients for his creations. The 7-course prix fixe menu begins with smaller bites, progresses to larger-sized proteins, and concludes with desserts. During this visit, we had the opportunity to try the Autumn menu.

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Rice ‘Toast’ with Charcoal Seared Prawns 4.8/5

We were impressed right from the first dish, the Rice 'Toast' with Charcoal Seared Prawns. Inspired by grilled onigiri, the toast here was made of rice, giving it a unique texture, topped with fresh and sweet seared prawns from Ah Hua Kelong.

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Ah Ma’s Popiah 4/5

Next was a dish inspired by Chef's grandma - Ah Ma's Popiah. With a chewier skin base with a hint of butter fragrance, this elevated rendition of popiah featured cured pork belly, sweet sauce and fried beancurd.

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Yakitori 4.2/5

Instead of the traditional choice of chicken, the Yakitori at Province uses local deboned frog leg. It is charcoal grilled and served with a charred calamansi for a drizzle of acidity.

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Cephalopod 4.5/5

The Cephalopod highlights squid in two ways. First in a smoky grilled style and second as fried. Paired with pomelo, betel leaf, and pickled spring onions, the dish was a harmonious mix of savoury, sweet, tangy, and subtle bitterness.

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Into the Brassica Garden 4.2/5

Into the Brassica Garden showcases ingredients which were all sourced from Cameron Highlands. The dish features various forms of broccoli, including a warm and creamy broccoli puree as the base, complemented by kohlrabi and mustards. The addition of calamansi vinaigrette provides a delightful brightness to the ensemble.

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Golden Cap Farms 4.5/5

Mushroom lovers would surely be delighted with Chef's Golden Cap Farms. This dish combines a medley of King Blue Oyster mushrooms and fermented mushrooms topped with caramelised onions, croutons, and chives. The dish, reminiscent of a mushroom pie, impressed with its layered flavours, even though the caramelised onions stole a bit of the spotlight.

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Finned 4.5/5

Finned has fork-tender local halibut served with Ah Hua Kelong's clams, garlic scapes and a lightly savoury barigoule sauce. It was a delightful take on halibut.

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Feathered 4.8/5

The most surprising dish for many of us was Feathered. Despite its unassuming appearance, it delivered a remarkable depth of flavour. The chicken, meticulously prepared by removing the skin and stuffing it with various chicken parts, including liver and heart, was marinated in whisky and homemade five spices before being roasted. The succulent meat was paired with a scoop of nutty roasted yam, coriander oil, and a black vinegar reduction infused with a 10-year-old Chinese Hua Diao wine.

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Fruit I 4.8/5

We thought using starfruit in Fruit I, our first dessert, was genius! It was made up of variations of starfruit with attap seeds as the icy base. I've never been a fan of attap seeds as well, but the use of them here for their sweetness and crunchy texture was excellent. It was lovely paired with a topping of tangerine gem, which provided citrusy floral notes.

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Fruit II 4.8/5

Our second dessert of Fruit II was equally impressive. Here, we had a base of Indonesian vanilla chantilly between crunchy mille-feuille, sweet Berangan bananas poached in rum and spices, and a scoop of rum ice cream. It reminded us of a childhood sweet treat, but much more elevated.

While some may find the overall portion of food to lean smaller, I thoroughly enjoyed Chef Jia-Jun's innovative creations. The team provided attentive and warm service, taking the time to explain each meticulously prepared dish passionately. It was a delightful experience worth a visit!

Photos and words by Jo. A girl who loves her Mala (麻辣) at Da La (大辣), discovering hidden food gems and a good cup of matcha latte. Note: This is an invited tasting.


Province
(Located inside 808 Eating House)
153 Joo Chiat Road
Singapore 427431
Tel: +65 8075 1896
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Nearest MRT: Dakota (CC Line)

Opening Hours:
Thu-Sat (Lunch)
1st Seating: 12.30pm

Tue-Sat (Dinner)
1st Seating : 6.15pm
2nd Seating : 8.30pm

Direction:
1) Alight at Dakota MRT station. Take Exit A. Walk to bus stop at block 99 (Stop ID 81181). Take bus 33. Alight 5 stops later. Walk across the open-air carpark. Walk to destination. Journey time about 12 minutes. [Map]