Thursday, July 31, 2014

Top 5 restaurants

Have recently got an email from Julia of to shortlist a list of 5-10 cafe/restaurants locally or internationally that are my favourite!

Here's my top 5 in no order!

1. Carpenter and Cook

Love this little cozy cafe's quirkily vintage interior

This passionfruit meringue is so good. Love how soft and fluffy the passionfruit meringue peaks are, melting together with the lemon custard cream and crispy tart skin. Definitely a must try here!

Layers of chocolate sits on the caramel and topped with fine salt. This really brings chocolate tart up to the next level. 

19 Lorong Kilat

2. The Sushi bar

Loving the chef's recommendation of Salmon aburi soft shell crab roll and Hotate aburi sushi.
Such splendor.
Definitely one of my favourite sushi places around. 

The Sushi Bar
14 Scotts Road
Far East Plaza
#04-28 ( shifted from level 3)

3. Tanuki Bar

A good evening chill out place if you are a lover of oysters, sashimi and alcohol.

Don't miss the angry bird chicken wings if you are here!
This dish is a winner with its savoury marination, deep to the meat within, and that crispy skin. Try it in the original flavour before giving it dips. We loved it just the way it is.

Website: Tanuki Raw

Orchard Central, Level 3

4. The Asian Kitchen

One of my favourite chinese/taiwanese food cravings satsifyer, this restaurant has one of the most juicy duck meat, well marinated and roasted to retain the juice.

It's signature fried rice with such huge portions are enough to feed 2 for a plate.

My favorite branch has to be the Ion outlet as the same dishes at Raffles City  doesn't taste as good

Lu Gang Xiao Zhen By The Asian Kitchen

5. Ichiban Boshi

This place must have the best Salmon Don ever.

 Having tried this dish kickstarted my craze to search for better or comparable salmon don, but to no avail. No restaurants used chili oil and sesame oil to bring out the fragrance of the sashimi and rice.

And look at the generous servings of sashimi.

I'm craving for them now!


That's all for now! <3

Monday, July 28, 2014


Sometimes simple pleasures in life can be attained by just sipping a cuppa of hot chocolate ( since I don't take coffee).
The rich and sweet flavours sure calms the day(:

And my 2 other current favourites has to be the seashell pearl studs from TDJ and nails from Glitzy Fingers (:


Wednesday, July 23, 2014

Hueys in the kitchen #1: Power yam cake

It's been almost 1.5 months since I've left corporate, to take a break and also focus on my store
Well life is short and I believe in the below quote, Do it now, sometimes "later" becomes "never" . 

Nothing's gonna change if there's no change. And to prevent myself from being overly obsessed with my store, I've set myself a target to learn one new dish every week.

So in any case I have to go back to corporate, at least I've picked up new skills (:

First up on my list would be Yam cake. I'm more fond of chinese food as compared to western, and thus my choice to kickstart the self-assumed cooking genes with this dish. It's so hard to find quality yam cake around nowadays. It's pretty much just rice flour from the standard coffeeshops. And I really miss the luxurious yam cake my mum used to make.

So generous with ingredients(: The bonus of making them yourself

Credits of the awesome recipe: Kitchen Tigress.

Five spice powder (for flavouring of the yam), chicken stock (to enhance the flavour of the yam cake) and rice flour (for the yam batter)

Didn't want to go through the hassle of to brew my own chicken stock thus opted for the pre-packed.

Ingredients for the expensive yamcake :x, roughly chopped shrimps, sliced shallots, sliced mushrooms ( I liked them sliced vs diced for a better chew), chopped chinese sausages/ lap cheong ( not from the original recipe), and of course, diced yam. 

Shrimps and mushrooms have been soaked before cutting them up. Keep the water for the yam stock later.
Yam was bought from Ntuc. They were sold in halves, making the chopping easier. Cut off the layers until the red veins could be seen generously on the yam

Yam: 300g
Shrimps: 40g
Mushrooms: 30g
Lap cheong: 1 stick

Chopped my yam in chunky pieces, as that's the way I love them vs smaller diced portions in the original recipe. I like my ingredients chunky as it makes the whole nom-nom texture more enjoyable.

Oh baby, you are so fine you make me cry

Now, that's for making me cry.

Fried the yam, and tossed in five spice powder and salt for a good mix when it's still hot. Totally agree with the recipe hands down that this step is crucial to bring out the flavour of the yam. And you must do it when it is still hot.

I added in quite a couple of dashes of five spice powder, as I wanted to create a power yam cake (:

Stir fry the shrimps till fragrant before adding in the mushrooms for a good fry. Add in soya sauce and white ground pepper. The poor shrimps were popping non stop during the fry. 

Mix all the ingredients together

Measure and sieve about 200g of rice flour for preparation of the batter.
Sieve them into the heated mix of shrimp and mushroom stock.
I messed up this step as I didn't read the recipe properly- "Turn on heat to low. Stir continuously, scraping sides and bottom of wok. Reduce heat to very low as batter gets hot. If lumps appear, turn off heat immediately,"

This is really important as my whole mixture got so lumpy. It's as if a monster was lurking beneath the thick waters and blowing out bubbles.

Added in the boiled chicken stock separated out from earlier on (part of the steps in the receipe) but it didn't seem to help in the consistency.

I was so distraught that I didn't take a shot of it for illustration. It was really gross looking. Desperately searched for measures to salvage it. Apparently the lumps will melt into a perfect Hazeline consistency if you use a handheld blender to mix it. But sadly I didn't have it.

The monster in me wanted to just abandon the whole dish, as I couldn't remake the stock as they consisted of shrimp and mushroom essence and I didn't have extra supplies for them. But I didn't want to give up.

I added in hot water to make the solution less thick and started stirring vigorously. Things turned out slightly better with the batter thinning out, but the lumps could not be dissolved. They seemed to have solidified.
I ended up pouring the mixture through the sieve to salvage the remaining smooth batter.


Maybe I should get a handheld blender for emergency use

Steamed for ~1.5hours. It took much longer than the expected 40mins probably because of the thinned out yam batter, and the filled-to-the-brim pan (see the almost overflowing yam batter above) as I didn't want to use, and clean 2 pans.

Top up with shallots and spring onions.

Scooped them straight out from the pan piping hot and topped it with Sing Leong sambal chilli and oh boy, it tasted so good.

I guess the taste is pretty good since Daddykins and I kinda ate up half of the yam cake when it was steaming hot, in the paste form. He says, its the salty version of teo chew dessert Orh Nee :x

After cooling, and being refrigerated, this is how it is. 
The yam batter had firmed out, so I guess, this is considered a success?(:

I was expecting a perfect first try as everything seemed to be going the way I wanted it to be. 
Until the final step- Batter. 
It turned out to be the most crucial step, which I messed up. Though I was quite disappointed it didn't turn out perfect, at least the taste was great thanks to Kitchen Tigress!

Only 1/4 of the cake left now(:

Eat Yam

Thursday, July 17, 2014

Tanuki Bar

Because Thursday is the new Friday! :p

Oysters at a promotional price during the happy hour. The boy sure was happy as we ended up ordering 1 dozen of oysters.

Me: 2
He: 10

Cosmopolitan $10 (Happy hour)

Our first alcoholic drink, which seemed like a concoction of berries and such to qualify for the 6-Oysters-at-$2 each promotion

1 dozen - $24

Salmon Don $20

Salmon rice bowl with sashimi, salmon belly, aburi, and ikura

Which I found was not bad, but not worth the price tag. Prefered Ichiban Boshi's sashimi don, at $13.90 ( I think) with generous slices of sashimi. Perfect with drizzles of fragrant seasame oil.

Rekordelig (Wild Berries) Cider beer $14

Sweet with blueberries and strawberries decked in the glass.
This had the greenlight from the sir

Love Rocket $9

Fried oyster with a sprinkle of ground fish, sesame seeds,and sugar

Really liked this dish as it is less common to find deep fried oyster sushi outside, and it was quite an awesome pairing.

Rock star $10

seared salmon draped over mozzarella cheese stick and covered with
mentaiko sauce

Didn't really like it as the cheese stick, was kind of solid, and not the melted kind which we were expecting.
The salmon didn't had the melt-in-your-mouth texture either. Would prefer sushi bar's aburi salmon anytime(: Review on sushibar coming up soon

Angry Bird $6

The boy spotted another table having this and couldn't resist. And yes, this dish is called Angry bird, probably because of the spicy chinchalok condiment that came with it. We had to seek help from the staff as we couldn't spot any dish on the menu describing chicken wings 

This dish is a winner with its savoury marination, deep to the meat within, and that crispy skin. Try it in the original flavour before giving it dips. We loved it just the way it is.

Website: Tanuki Raw

Orchard Central, Level 3
Just beside the escalater, you can't miss it(;