Ruth's Chris Steak House @ Marina Mandarin Hotel

The dining scene in Singapore is getting vibrant with upscale fine dining steak house, Ruth's Chris opening its first restaurant in Southeast Asia on 13 August 2012. Ruth's Chris Steak House has over 130 restaurants over the world with its first Asia outlet in Taipei.

Located at Marina Mandarin Hotel, Ruth's Chris Steak House serves finest custom-aged USDA Prime and Australian Wagyu steaks. Ruth's Chris takes pride in proprietary cooking methods, the beef is broiled at 982 degree Celsius oven to sear in the natural flavour and served sizzling on 260 degree Celsius plate that keeps the steak hot and juicy to the very last bite.

Sizzlin' Blue Crab Cakes 4.8/5

The Sizzlin' Blue Crab Cakes ($35) was the largest jumbo size crab cakes I ever seen. The crab cakes came with huge chunk of fresh crab meats served on a hot sizzling plate of lemon butter. Simple and straight forward with excellent pairing that brought out the natural sweetness of the crab meat.

When the crab cakes were served, it came with a yellow parcel. It contains a half lemon so that it can filter the lemon seeds as we squeezed the lemon juice from it.

Ruth's Chop Salad 4/5

A Ruth's Chris original. Julienne iceberg lettuce, baby spinach and radicchio are tossed with red onions, mushrooms, green olives, bacon, eggs, hearts of palm, croutons, bleu cheese, lemon basil dressing and then topped with crispy onions. The Ruth's Chop Salad ($23) with the bleu cheese can be an acquire taste for some but for me it was delish cause I love cheese.

Ribeye 4.2/5

The succulent Ribeye Steak (12-ounce $85, 16-ounce $120) uses USDA Prime at its best, well marbled for peak flavour. The ribeye was medium rare served on a hot sizzling plate of butter. It was deliciously juicy.

Petite Filet 4.2/5

The Petite Filet (8-ounce $85) is the most tender cut of the corn-fed premium USDA beef. Like the ribeye it was served on a hot sizzling plate of butter. The beautiful piece of steak was not as succulent as the ribeye but was more tender and flavourful.

Potatoes 4/5

Mushrooms 4.2/5

To go with your steak, Ruth's Chris Steak House offers quite an extensive sides on their menu. I got to try the Potatoes ($20) and Mushrooms ($20). For a side the portion is rather big. Among the two, my favourite was the mushrooms which were sauteed with butter. They were big, juicy and flavourful.

Cheesecake 4.2/5

Most of us have tried New York cheesecake and I was eager to try the New Orleans Cheesecake ($25). The homemade cheesecake was moist and creamy served with fresh berries. I was quite shock to be served the whole cheesecake for one person portion. How could I finish it after the huge steak?

Ruth's Chris Steak House offers a friendly, warm and inviting fine dining atmosphere. Top rated beef served on hot sizzling plate of butter is their signature. Before cutting into the steak, the redolent of butter already tantalised the senses.

Thank you Chi Tran of MSL Singapore for the invitation.


Ruths Chris Steak House
Marina Mandarin Hotel
6 Raffles Boulevard
Singapore 039594
Tel: +65 63369093
Website: http://www.ruthschris.com/
Nearest MRT: Esplanade (CC Line)

Opening Hours:
Daily: 1130am - 3pm, 530pm - 11pm

Direction:
1) Alight at Esplanade MRT station. Take Exit B or D. Walk to Marina Mandarin Hotel. Journey time about 5 minutes.

Sweet Salty Spicy @ The Rail Mall

Sweet Salty Spicy belongs to the same owner of Cafe Epicurious at The Rail Mall that serves delish Thai cuisine. Both restaurants are located adjacent to each other and you exactly can sit on either restaurants and order from both menu.

Tasting Platter 4.2/5

We started the lunch with a Tasting Platter ($26). Interestingly on Sweet Salty Spicy menu there is a street hawker food section and the tasting platter allows one to have a choice of 4 street hawker food. We have a selection of Crispy soft shell crab with chilli jam and lemongrass dressing ($13), 'Miang' of prawns and pomelo on betel leaves with a palm tamarind dressing and crispy garlic ($3.50), Crispy rice cakes with a warm chicken and prawn chilli dip ($10) and Traditional prawn and vegetable rice rolls with a sweet tamarind dressing & crispy garlic ($6). The perfect platter to taste the local fare of Thailand.

My favourite of the tasting platter was the 'Miang' of prawns and pomelo on betel leaves with a palm tamarind dressing. This a very unique street hawker food that I have never tried before. It was full of flavours and textures. Even the betel leaves were grown locally at the back of the kitchen.

Greem Mango Salad 4.2/5

The Green Mango Salad ($9/$14) is a must order starter for me whenever I visit a Thai restaurant. At Sweet Salty Spicy, the green mango salad even comes with crispy salmon topped with cashew nuts and chilli lime dressing. The salad if not done properly can be too spicy or sourly but the green mango salad here is beautifully balanced.

Phat Thai 4.5/5

Being to Thailand numerous time, I still have not come across a restaurant that wok up a plate of authentic Phat Thai. Eventually I stopped ordering the dish outside Thailand. I have to take back my words after I tried the Phat Thai ($12) at Sweet Salty Spicy. The stir fried Thai rice noodles with chicken, peanuts and bean shoot blown me away. No wonder Maureen insisted that I must try their it.

Hot and Sour Soup 4/5

The Hot and Sour Soup ($12) came with big fresh prawns, straw mushrooms and aromatics. We like the spiciness of the soup but the soup could be a bit more sour.

Deep Fried Silken Tofu 4/5

The Deep Fried Silken Tofu ($18) was indeed smooth and silky in texture. I actually felt that the fresh crab and minced pork filling was not really necessary. The tofu itself was already delish.

Curry Triplets 4.2/5

Like the street hawker food if you can't decide which curry dish to try, you can go for the Curry Triplets ($18/$24) which includes jasmine rice. We have the Roast Duck Red Curry with seedless grapes and fried shallots ($10/$14), Green Curry Baby Snapper with apple eggplants and holy basil ($10/$14) and Jungle Curry Scallops and Prawns with long green beans and sweet Thai basil ($12/$17). I could not decide which curry was my favourite because they were all as good with their own characteristic.

Black Sticky Rice 4/5

Wrapping up lunch with the Black Sticky Rice ($7) with caramelised coconut flakes and coconut cream. Love the caramelised coconut flakes giving it a new dimension in texture and enjoyment.

Thank you Sweet Salty Spicy for the invitation.


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Sweet Salty Spicy
The Rail Mall
392/394 Upper Bukit Timah Road
Singapore 678046
Tel: +65 68772544
Website: http://www.sweetsaltyspicy.com.sg
Nearest MRT: Chua Cho Kang (NS Line), Bukit Batok (NS Line)

Opening Hours:
Mon-Fri: 1130am - 230pm, 5pm - 10pm
Sat-Sun: 9am - 4pm, 5pm - 10pm

Direction:
1) Alight at Chuoa Cho Kang MRT station. Walk to Chua Cho Kang Bus Interchange. Take bus no. 67. Alight 13 stops later. Walk about 170 metre to destination . Journey time about 22 minutes.

2) Alight at Bukit Batok MRT station. Walk to bus stop opposite Blk 628 (Stop ID 43411). Take bus no. 178. Alight 8 stops later. Cross the road and walk about 160 metre to destination. Journey time about 18 minutes.

Waterfall Cafe @ Shangri-La Hotel, Singapore

Officially opened on 19 July 2012, Waterfall Cafe is the latest dining concept at Shangri-La Hotel, Singapore. I am invited by the folks at Shangri-La Hotel, Singapore to attend a masterclass by Chef de Cuisine Stephane Cocu. The 3 courses masterclass are dishes available in Waterfall Cafe's menu crafted by Chef Stephane that embraces the quality of eating well.

Being a true advocate of healthy dining, Chef Stephane ensures that all products are sourced from sustainable origins and are free from hormones, pesticides and antibiotics.

Nestled amidst 15 acres of lush, tropical greenery, Shangri-La Hotel, Singapore's new Waterfall Cafe offers healthy yet creative dishes inspired by Mediterranean flavours.

With its eclectic, colonial interiors lies a treasure trove of fresh, seasonal produce and gourmet merchandise.

Wine lovers will be mesmerised  by Waterfall Cafe's rare and focused selection of wines from the Mediterranean. Twenty-two wines are served by the glass. An impressive collection of aperitifs, sherries and grappa tops the extensive beverage menu. In line with Waterfall Cafe's commitment towards sustainability, the soft drinks selection included organic Phoenix brand of sodas from New Zealand.

Chef de Cuisine Stephane Cocu delights discerning palates with his mastery in blending herbs, smoked salts, vinegars and exotic spices. There are currently 41 spice blends in the catalog and these can be purchased at the cafe.

Check out the private room of Waterfall Cafe. The private room comes with a fully equipped cooking studio. Our masterclass was conducted in the private room. How cool is it?

The Cooking Studio inside the private room.

Chef Stephane preparing the first dish.

Up close and personal with Chef Stephane's masterclass. Chef Stephane's prepared 3 wonderful dishes which I will be sharing the recipes in this post.

Watermelon and Tomato Salad with Mint, Arugula, Olives and Red Onion.

Ingredients
- 100g Fresh Tomato
- 100g Fresh Watermelon
- 20g Aragula Salad
- 15g Black olive (pitted)
- 40g Parmesan cheese
- 25g Olive oil
- 30g Red onion (sliced)
- 5g Fresh mint
- 2g Fresh basil
- 15g Honey vinegar

Method
1. Cut watermelon into cubes of 1 cm each. Slice sherry vine tomatoes into quarters. Chop fresh mint. Slice pitted black olives and red onions.
2. To make the crispy parmesan cheese cracker, begin by preheating oven to 150 degree Celsius. Spread parmesan cheese until it becomes a nice, blond colour. Remove it and let it cool so that it will get crispy.
3. In a mixing bowl, throw in watermelon cubes, tomatoes, chopped fresh mint, olives and onions. Season with 10g of honey vinegar, 15g of olive oil, whole grain mustard. Add in salt and pepper as preferred. Set aside for later use.
4. In a soup plate, season arugula salad with the remaining oil and honey vinegar. Line the plate with arugula salad before placing the mixture from step 3 on the salad.
5. Garnish salad with crispy parmesan cheese cracker.

Chef's Tip
- If the watermelon is not sweet, you may add honey as preferred.

Watermelon and Tomato Salad 4.5/5

A refreshing salad that is well balanced with flavours and textures.

Atlantic Cod on Barley Risotto, Pequillo Peppers and Vadouvan Emulsion.

Ingredients
- 150g Fresh cod fish
- 50g Organic barley
- 30g Pequillo pepper
- 30cl White wine
- 30g White onion
- 100g Heavy cream
- 100g Milk
- 5g "Vadouvan" spice blend
- 5tbsp Olive oul
- 1tbsp Butter
- 1/2 Lime
- A zest orange
- A zest Lemon
- Salt and pepper

Method
1. Dice white onion into 3mm thick.
2. In a large pot, suet diced onions with 3 tablespoons of olive oil and fresh butter until onions are tender and colourless.
3. Add barley to pot and suet for 2 minutes. While stirring the mixture, pour in white wine and let it boil until the wine has evaporated completely. Next, cover the mixture with water.
4. Season barley with salt and pepper as preferred. Add a zest of orange and lemon and continue to stir the risotto as it cooks. When the liquid has almost evaporated and risotto is still too "al dente", you can add a bit of water and let it cook again until the barley becomes tender.
5. Boil milk and heavy cream. Add "Vadouvan" spice blend, salt and pepper and let it infuse for 30 minutes. The sauce should turn to a strong yellow colour. Add lime juice.
6. Split pequillo pepper into half and remove the seeds. Cut them into triangles and set aside for later use.
7. In a non-stick pan, add 2 tablespoons of olive oil. Using low heat, sear cod fish on one side until it turns dark blod with a crispy exterior. Flip fish over and turn off the flame. Leave fish to cook in the pan for 2 to 3 minutes before removing it.
8. In a pasta bowl, put barley risotto and place fish on top. Spread warm triangular pequillo peppers on fish. Drizzle sauce over the dish and serve.

Chef's Tip
For a big piece of cod fish, you may slice it into 1cm thick so it cooks better.

Atlantic Cod on Barley Risotto 4.5/5

An interesting and healthy substitute using barley to make risotto. Another well executed dish with a good balance of flavours and texture.

Warm Flourless Valrhona Chocolate Cake, Berry Compote and Bourbon Vanilla Ice Cream

Ingredients
- 90g Dark chocolate
- 33g Water
- 50g Sugar
- 60g Butter
- 2 Egg

Method
1. Prepare a pot to boil water and sugar.
2. Add chocolate to a mixing bowl and set aside for later use. Dice butter to soften it.
3. When the water and sugar has boiled, pour them into the mixing bowl with chocolate. Stir well until the chocolate melts completely. Next, add in butter, bit by bit.
4. Crack an egg into the mixture and stir well. Repeat this step for the other egg.
5. Set the mixture aside so that it gets thicker. Meanwhile, pre-heat oven at 160 degree Celsius. Using a brush, oil your pastry ring (or ramequin, if preferred)
6. Pour the mixture into the pastry ring until it is 2/3 filled and bake it for 15 minutes.
7. Let the cake cool for 5 minutes before you serve it warm with a scoop of bourbon vanilla ice cream.

Chef's Tip
- The cake has to be shiny when you remove it from the pan. This means that the inside is still soft.
- You may prepare the chocolate cake a day in advance and heat it up before serving.
- For this cake, the dark chocolate used has to be at 70% so that it pairs well with the sweetness of the sorbet and sugar.

Warm Flourless Valrhona Chocolate Cake 4/5

A simple, easy and lovely dessert. I am not a great fan for overly sweet dessert but Chef Stephane's valrhona chocolate cake is nicely balanced with a scoop of delish bourbon banilla ice cream.

For exclusive dining deals from Shangri-La Hotel, Singapore, visit the online dining reservations webpage at http://www.shangri-la.com/singapore/shangrila/dining/. Simply browse to the restaurant which you wish to dine at and click on 'Book a table' tab to see the available offers.

Over the last 20 years, Chef Stephan's talents have been recognised by many Michelin-starred establishments, such as Le Crayeres in Reims, Restaurant Comme Chez Soi in Brussels and Restaurant Daniel in New York. Chef Stephane arrived in Singapore in 2011, prior to which he opened his own restaurant. L'Olivier, in Montpellier, France, in 2009. He started his culinary journey in 1992, as an apprentice in Auberge du Moulin de Chameron, France.


Waterfall Cafe
Shangri-La Hotel, Singapore
22 Orange Grove Road
Singapore 258350
Tel: +65 62134138
Facebook: https://www.facebook.com/home.php#!/ShangriLaSingapore
Website: http://www.shangri-la.com/singapore/shangrila/dining/restaurants/waterfall-cafe/
Nearest MRT: Orchard (NS Line)

Opening Hours:
Daily:
630am - 11am (breakfast)
11am - 12pm, 3pm - 6pm (light snack)
12pm - 3pm (lunch)
Mon-Sat:
6pm - 1030pm (dinner)

Direction:
1) Alight at Orchard MRT station. Take Exit B. Transfer to hotel shuttle bus. Journey time about 15 minutes. (Shuttle bus at 1h interval)

2) Alight at Orchard MRT station. Take Exit E. Walk towards Wheellock Place via ION. Exit Wheellock Place and turn left towards Liat Tower. Cross the road at the traffic light junction and turn left towards Royal Thai Embassy. Walk down to the end of Orchard Road. Turn right onto Orange Grove Road. Walk to destination. Journey time about 23 minutes.