SgKingCroc Food Adventure March 2015 at Iskina Cebu

The monthly SgKingCroc Food Adventure for March 2015 organised by Tony Tee brought us to Iskina Cebu at Paya Lebar. Every month, Tony will collaborate with a restaurant to feature their signature dishes as well as having a crocodile meat dish on the menu.

Iskina Cebu which sells the popular Lechon is opened by owner Chris. Words soon get around the island and long queues are formed each day at his stall to taste the delicious Lechon (roasting the whole pig over charcoal fire) which painstaking takes about 5 hours to cook.

For the month of March, history is created in Singapore. Tony has worked with Chris, bringing Lechon Buwaya or Farm Crocodile Lechon to Singapore which is created by businessman and owner of the Davao Crocodile Park, Mr Philip Dizon in October 2011. Due to the uneven weight and the thickness of the crocodile meat, it needed more time and preparation to roast the crocodile. The picture above is the crocodile with the head and tail removed.

The national dish of Philippines has been roasted to a nice golden brown colour.

Chris the owner constantly check the temperature and ensure the meats are evenly cooked.

Besides the Lechon and Lechon Buwaya, we also have the Lechon Manok which is stuffed with lemongrass, spring onions, ginger, garlic and roasted over charcoal fire.

Lechon Manok

The result is a plate of delicious roasted chicken or Lechon Manok. The chicken has a nice charred smoky skin while the flesh was tender and moist.

Cebu Pochero Bulalo

The dinner also showcases a couple Philippine dishes that Singaporeans have little knowledge of. It is a culinary education for me besides the great taste. The Cebu Pochero Bulalo is slow cooked until the tendons and meats almost fall off the bone. For the event, Tony and Chris has replaced the beef shanks with pig shanks to respect the beliefs of some of the guests. Bamboo shoots and sweet corns in cobs are added to enhance the flavours. This also distinguish the cebuano pochero from the tagalog bulalo version.

Lechon

One of the highlight of the diner is the Lechon. This is my first time having it. I was very impressed how the roasting can achieve such a thin layer of paper thin crispy skin. The meat itself was not gamey at all. In fact the texture was so tender that it felt as if I was eating chicken.

Bulalo on Hot Plate

I was told that Bulalo on Hot Plate is one the relatively new dish in Cebu gaining popularity. Instead of soup, the marrowy part of the beef shanks is tenderized and placed on a sizzling metal plate and then generously topped with buttered cream of mushroom gravy. For the event, Tony and Chris has replaced the beef shanks with pig shanks to respect the beliefs of some of the guests.

Lechon Buwaya

Crocodile meat is one of the healthiest meat containing little fat and high in protein. After a day of marination, stuffed with the same ingredients as the Lechon Baboy, the crocodile meat is roasted over the charcoal fire for around 6 hours, slightly longer due to the thickness of the meat. I have to say the team did a good job in tenderizing the Lechon Buwaya. The result somewhat felt like eating sio bak with the different layers of textures and the hint of saltiness from the seawater crocodile. However I thought the garlicky seasoning was a bit too overpowering.

Halo Halo

For fans for Iskina Cebu, here is a good news. Chris will be offering Philippine desserts with a new partner. We were lucky to have a glimpse of some of the yummy desserts.  My favourite is the Halo Halo, somewhat like a combination of our local ice kachang and bo bo cha cha.

Lastly I leave you with a shot of the dinner which sees the largest crowd ever with 100 pax. This is the reason why I like food blogging and kept me going for all these years as food bonds people together.


Iskina Cebu
Blk 1016 Geylang East Ave 3
Singapore 389731
Tel: +65 67280765
Facebook: https://www.facebook.com/pages/Iskina-Cebu-Singapore/1374400862814975
Website: http://iskinacebu.com.sg/
Nearest MRT: Paya Lebar (CC Line, EW Line)

Opening Hours:
Tue-Sat: 12pm - 930pm
Sun: 12pm - 730pm

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

Mouth Restaurant (地茂馆) @ South Bridge Road

Presenting the latest promotion at Mouth Restaurant (地茂馆) is the Gourmet 6 course Set Meal priced at $36.80 per pax (minimum 2 pax) which I think is very affordable and value for money with the quality of of dishes that is being served.

Chilled & Sliced Fresh Abalone 4/5

The first course is the Chilled & Sliced Fresh Abalone served on top a bed of greens. It somewhat felt like having a cold salad with abalone sashimi. It actually comes with a wasabi soy sauce dip to enjoy the fresh abalone further more.

Lobster & Mixed Seafood Soup 4/5

The second course is the Lobster & Mixed Seafood Soup. A very rich and flavourful soup that comes with chunks of lobster flesh as well as other seafood such a scallop and prawns. Subject to your preference, you may add some vinegar to it which some of us did and it still taste as good.

Braised Stuff Sea Cucumber 4.2/5

The third course is the Braised Stuff Sea Cucumber. The stuffing was minced pork with chestnuts. The bouncy texture of the sea cucumber complemented with the beautiful braising sauce made it very enjoyable.

Deep Fried Fish Fillet with Mushroom Sauce Topping 4.5/5

At first sight, the Deep Fried Fish Fillet with Mushroom Sauce topping may look like a Western dish. Surprisingly, it tasted Asian with all the familiar flavours like ginger, five spices etc. A very well thought and executed this, which was most memorable and my favourite among the 6 course.

Fried Rice with Fresh Crab Meat & Fish Roe 4/5

There was mix views with regard to the Fried Rice with Fresh Crab Meat & Fish Roe. Some felt that it is on the dry side but I thought otherwise. It actually demonstrated the wok skill of the chef, allowing the grains to be individually separate and not clumpy. Hardly could I taste any greasiness but instead popping surprising from the fish roe.

Birdnest Caramel Custard Pudding 4/5

Last but not least, the gourmet set meal ends with the Birdnest Caramel Custard Pudding. The custard pudding has a nice smooth texture and who doesn't like birdnest?

Having been coming back to dine at Mouth Restaurant on several occasions, I always left impressed with their new creations and offerings. They are not the old classic Chinese restaurant that I used to associated it with. Furthermore, I always wonder how to make money with all the different promotional set menu periodically. The Gourmet Set Menu is available for both lunch and dinner. Don't miss it. I think its really value for money.


Mouth Restaurant (地茂馆)
China Square Central
South Bridge Court Shop House
22 Cross Street
#01-61
Singapore 048421
Tel: +65 64385798
Facebook: https://www.facebook.com/pages/Mouth-Restaurant-%E5%9C%B0%E8%8C%82%E9%A6%86/213508241996944
Website: http://www.mouth.com.sg
Nearest MRT: Chinatown (NE Line, DT Line)

Opening Hours:
Weekday: 1130am -3pm, 6pm - 10pm
Weekend & PH: 10am - 10pm

Direction:
1) Alight at Chinatown MRT station. Take Exit E. Cut throught Chinatown Point and Hong Lim Complex. Cross South Bridge Road. Walk towards the stretch of shop houses along South Bridge Road. Journey time about 8 minutes. [Map]

2) Alight at Chinatown MRT station. Take Exit F. Walk to South Bridge Road. Cross South Bridge Road. Turn left and walk towards the stretch of shop houses along South Bridge Road. Walk to destination. Journey time about 5 minutes. [Map]