Big Bad Wolf @ Tanjong Katong

I have not been back to Tanjong Katong for quite a few years and it seems like a number of new restaurants have established along the stretch of Tanjong Katong Road. I ended up at Big Bad Wolf for my dinner.

The Big Bad Wolf Burger comes with fresh all beef patty, tomatoes, onions, lettuce, caramelized onions and special sauce. Love the caramelized onions on top of the beef patty.

Big Bad Wolf Burger 4.2/5

What best way to enjoy a beautiful burger with a bottle of beer. Big Bad Wolf has a range of Lindemans Fruit Beers which are refreshing lambic beers brewed with real fruits. They have Apple, Kriek (Cherry Flavour) and Pecheresse (Peach Flavour).

Lindemans Apple Beer 4.2/5

Big Bad Wolf does not have an extensive menu but the kitchen does come up with different daily special. You can ask the waiter/waitress or refer to the chalk written board. Besides the burger, I also tried their daily special, Lamp Chop and Chilean Mussels.

The Lamp Chop was a disappointment. It was bland and sides were boring.

Lamp Chop with Roasted Garlic and Cauliflower 3.5/5

However the Chilean Mussels were excellent. The creamy sauce was a perfect match for the big and firm mussels.

Chilean Mussels 4.5/5

Big Bad Wolf
226 Tanjong Katong
Singapore 437015
Website: http://www.bigbadwolf.com.sg/
Nearest MRT: Dakota (CC Line), Paya Lebar (EW Line)

Opening Hours:
Mon, Wed & Thu: 3pm - 10pm
Fri: 3pm - 11pm
Sat: 12pm - 11pm
Sun: 12pm - 10pm
(Closed on Tue)

Direction:
1) Alight at Dakota MRT station. Walk to bus stop at Blk 99 Old Airport Road (Stop ID 81181). Take bus no. 10, 31 and 32. Alight 2 stops later. Journey time about 6mins.

2) Alight at Paya Lebar MRT station. Walk to bus stop along Paya Lebar Road (Stop ID 81111). Take bus no. 43, 76 and 135. Alight 4 stops later. Journey time about 6mins.

Tamako Meal @ Casuarina Road

Tamako Meal serves hearty and comfort Japanese food. This homely restaurant at Casuarina Road has been around for more than 10 years. I used to frequent this humble establishment when I was working at Sembawang Airbase.

The Tonkatsu Curry was nothing to wow about but definitely gave a home cooked feel. The Tonkatsu was interestingly sliced but in a pathetic way. Nevertheless, the Tonkatsu was moist and tender.

Tonkatsu Curry 4/5

The Potato Salad is a best try by many reviewers. I have to agreed with double thumbs up.

Potato Salad 4.2/5

The grilled Unagi was well marinated and fat. Love the way it was served with 2 runny egg yolks.
Breaking the egg yolks and mixing together with the rice and the sweet sauce coated each grain nicely with sweetness.

Unagi Rice 4/5

The Saba Fish was fresh and grilled perfectly with a nice crisp to the skin.

Saba Fish 4.2/5

Tamako Meal
128 Casuarina Road
Sembawang Hills Estate
Singapore 579516
Nearest MRT:

Opening Hours:
Daily: 1130am - 3pm, 6pm - 10pm
(Closed on first Mon of the month, except PH)

Direction:
1) Alight at Ang Mo Kio MRT station. Walk to Ang Mo Kio Bus Interchange. Take bus no. 169. Alight 8 bus stops later. Journey time about 10mins.

Bloggers' Makan Gathering 01 Oct 2011

Since I started blogging and tweeting, it has widen my circle of friends. Jacob from Cook.Snap.Eat.Love is one of them that I get to know on Twitter recently. Together with other bloggers and Twitter friends, we gathered at Jacob's place for a makan session where he cooked for us personally.

Photo by Cook.Snap.Eat.Love

Jacob has came up with a 3 course menu for the makan gathering. Entree was Cream of Mushroom Soup garnished with the microgreens grown by Jacob himself. Jacob has used at least 5 types of mushrooms for the soup giving it a very tasty and rich mushroomy flavour. I was delighted that Jacob chose to give the soup a chunky texture. Each spoonful was an enjoyment biting into the chewy bits of the mushrooms.

Cream of Mushroom Soup

If you are interested to grow your own microgreens, you can visit Jacob's blog. He has a step to step tutorial in how to do so.

Microgreens

The Main was Duck Confit. Confit is prepared through a tedious process of preservation that consists of salt curing and poaching in its own fat. Jacob has spent a week preparing the dish. Jacob was very nervous when the main was served. He kept asking us how was the duck confit but in return was only silent. In actual fact we were lost of words, deeply impressed and overwhelmed by Jacob's culinary skill. There was only sound from the knife cutting into the crispy pan fried duck skin and munching of the tender duck meat.

Duck Confit

Dessert was a beautiful creation from Jacob's girlfriend, Chloe. She has re-created Pierre Herme's masterpiece the Ispahan. The lovely pink macaron shells sandwiched with fresh raspberries, lychees and buttercream finished with a a rose petal is an art itself that I can't bear to bite into it. Although the Isaphan has a bewildering combinations of flavours, surprisingly they all came together as one. The dessert definitely completed the lovely night with a sweet note.

Ispahan