CHEF YONG CHINESE CUISINE CLASSIC | 亚洲中餐厨王经典
Venue: Majestic Restaurant 大华酒楼
Date: 18th October 2011 (Tuesday)
Saturday, 22 October 2011
Monday, 10 October 2011
Moses Recommendation 美食好介绍 | 古传叫化鸡 BEGGAR'S CHICKEN
受邀到位于中华游泳池三楼的“同乐品味”一尝标榜古早味的“古传叫化鸡”。
不相信在新加坡能用“泥土”烧烤叫化鸡，但当厨师捧着这道佳肴出来时，眼前看到的竟是用泥土包裹的叫化鸡。据厨师讲解，用的是经核准的进口专供制造陶瓷器的泥土。
边用锤子敲开泥团，边念出句句祝福的话，呈现在眼前的是以荷叶包的鸡只。用刀轻轻自鸡肚切开，肚内溢出的食材竟是各类菌菇类，栗子等。与一般鸡肚内塞中药材的“药材鸡”截然不同。
鸡胸肉一点都不涩，汤汁香甜又不稀释，足见火侯恰到好处。也看出厨师经验丰富，厨艺高超。
这不僅是一道富古早味的鸡肴，吃着各种菌菇类，也可成为一道健康佳肴。
At the invitation of Tung Lok Classics @ Chinese Swimming Club, I went to try their Special Authentic Beggar's Chicken.
It is rare to find a restaurant that uses mud/clay to bake this dish, thus when the chef served this dish, I was pleasantly surprised to see mud being used. According to the chef, the mud is specially imported & approved by the authorities.
Words of blessings were being said as they hammered open the mud, revealing the chicken that was wrapped with lotus leaf. Once you peeled open the leaf and cut into the chicken, what's inside were all kinds of fungus, mushrooms & chestnuts etc. It's definitely different from the usual herbal chicken contents where various kinds of herbs are used to fill the chicken.
The chicken is very tender, especially the breast meat, while the soup is fragrant and tasty. This shows the skill of the chef in baking this dish to perfection.
I must say, this is not only a delicacy, but also a healthy dish.
不相信在新加坡能用“泥土”烧烤叫化鸡，但当厨师捧着这道佳肴出来时，眼前看到的竟是用泥土包裹的叫化鸡。据厨师讲解，用的是经核准的进口专供制造陶瓷器的泥土。
边用锤子敲开泥团，边念出句句祝福的话，呈现在眼前的是以荷叶包的鸡只。用刀轻轻自鸡肚切开，肚内溢出的食材竟是各类菌菇类，栗子等。与一般鸡肚内塞中药材的“药材鸡”截然不同。
鸡胸肉一点都不涩，汤汁香甜又不稀释，足见火侯恰到好处。也看出厨师经验丰富，厨艺高超。
这不僅是一道富古早味的鸡肴，吃着各种菌菇类，也可成为一道健康佳肴。
 |
| 古传叫化鸡 |
It is rare to find a restaurant that uses mud/clay to bake this dish, thus when the chef served this dish, I was pleasantly surprised to see mud being used. According to the chef, the mud is specially imported & approved by the authorities.
Words of blessings were being said as they hammered open the mud, revealing the chicken that was wrapped with lotus leaf. Once you peeled open the leaf and cut into the chicken, what's inside were all kinds of fungus, mushrooms & chestnuts etc. It's definitely different from the usual herbal chicken contents where various kinds of herbs are used to fill the chicken.
The chicken is very tender, especially the breast meat, while the soup is fragrant and tasty. This shows the skill of the chef in baking this dish to perfection.
I must say, this is not only a delicacy, but also a healthy dish.
Monday, 3 October 2011
Xi Yan 6th Anniversary Dinner | 囍宴私房菜馆6周年了!
10月2日星期日
受邀出席本地知名私房菜馆“囍宴”六周年纪念。当晚香港囍宴创办人Jacky Wu 亲自从香港过来，当然也带来几道新私房菜，包括得奖佳肴。
蛮喜欢其中几道：
Here's a few dishes that really captured my taste buds that night:
香酥荔茸鲍鱼盒 | crispy taro paste with diced abalone
"a tart that is freshly made with taro and deep fried to a crispy lightness with a savory filling of sauteed diced abalone and vegetables"
灵感来自传统奥式点心，炸芋头，只是内陷做了“提升”。令食者吃到传统，尝到惊喜。
Inspired by the traditional Cantonese 'Dim Sum', Deep-fried Yam Ball, except this is an upgraded version. A bite into this and the taste is traditional yet surprisingly refreshing.
云上东坡醉千层 | braised pork belly
"Xi Yan's signature dish, winning the top award with honour, where a traditional dish is given a makeover. Selected pork belly is slowly braised in a combination of Japanese sauces and sake, then thinly sliced and presented as a pyramid with a stuffing of preserved Cantonese mui-choy - a visual feast with an outstandingly modern interpretation on the taste"
肯定来自著名的东坡肉，但以细薄片绕成尖塔型，整个卖相有如埃及金字塔。
由于有独特的调味，加上造型，难怪是道得奖名菜。
As the description states, no wonder it's an award-winning dish.
花雕蛋白蒸虾球 | steamed prawn balls with egg white in Huadiao Wine
"prawns on a bed of beaten egg white where the steaming infuses it with the fresh taste of prawns finished with a generous lashing of the intoxicating fragrance of Huadiao Wine"
一道老少咸宜的健康菜，虾新鲜不在话下，由于加了花雕，蛋白口感佳。
This is definitely a dish suitable for all ages. The use of very fresh prawns aside, the Huadiao wine completes the dish! Mouthwatering!
千丝万缕 菌王豆腐羹 | fresh mushrooms in beancurd thick soup
"another work of the art of the knife where tofu is sliced to the finest of the hair all for a good reason - in a wholesome broth comprising different seasonal mushrooms, the finely sliced tofy readily embraces the richness of the soup while lending it the taste of fresh soy beans"
手工切丝很细，用上豆腐及菌类，由猪骨及鸡熬的上汤，令此道健康汤肴老少皆喜。
Very impressive knife-work of the tofu, together with mushrooms and the broth makes a very healthy dish which will definitely delight the young and the old!
椰皇蛋白炖燕窝 | steamed custard with bird's nest in coconut
"egg white is combined with young coconut juice and its meat, then steamed to a light tofu consistency topped with bird's nest"
以椰水炖蛋白，再加上燕窝，人人吃了都戏说嫌少，可见有多受欢迎。因为吃了可以美容养颜又润肺，有谁会说不要。
This is one dessert everyone complains about - that it's too little!
So you can imagine how fast it 'shot to fame' once we all had a taste of it.
Afterall, it's got heaps of beauty benefits, who could resist, right?
当晚的另一惊喜就是所有菜肴的盘碟都是手工特制的艺术品，无形中令道道私房菜更添色香味的崇高意境。
Another surprise for the night - the plates that were used to serve every dish were all handmade art pieces. This alone gets full marks for visual presentation that brings the whole dining experience to a whole new level!
囍宴 | Xi Yan Singapore
38A, Craig Road,
Singapore 089676
Tel: (65) 6220 3546
http://www.xiyan.com.sg/sg/home.html
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| Personalised menu for each guest |
2nd October, Sunday
This day, I was invited to Xi Yan's 6th Anniversary Dinner.
The man behind this renowned restaurant, Jacky Wu, personally flew in from Hong Kong, and of course, he brought with him many award-winning private dining dishes. 蛮喜欢其中几道：
Here's a few dishes that really captured my taste buds that night:
香酥荔茸鲍鱼盒 | crispy taro paste with diced abalone
"a tart that is freshly made with taro and deep fried to a crispy lightness with a savory filling of sauteed diced abalone and vegetables"
Inspired by the traditional Cantonese 'Dim Sum', Deep-fried Yam Ball, except this is an upgraded version. A bite into this and the taste is traditional yet surprisingly refreshing.
云上东坡醉千层 | braised pork belly
"Xi Yan's signature dish, winning the top award with honour, where a traditional dish is given a makeover. Selected pork belly is slowly braised in a combination of Japanese sauces and sake, then thinly sliced and presented as a pyramid with a stuffing of preserved Cantonese mui-choy - a visual feast with an outstandingly modern interpretation on the taste"
由于有独特的调味，加上造型，难怪是道得奖名菜。
As the description states, no wonder it's an award-winning dish.
花雕蛋白蒸虾球 | steamed prawn balls with egg white in Huadiao Wine
"prawns on a bed of beaten egg white where the steaming infuses it with the fresh taste of prawns finished with a generous lashing of the intoxicating fragrance of Huadiao Wine"
This is definitely a dish suitable for all ages. The use of very fresh prawns aside, the Huadiao wine completes the dish! Mouthwatering!
千丝万缕 菌王豆腐羹 | fresh mushrooms in beancurd thick soup
"another work of the art of the knife where tofu is sliced to the finest of the hair all for a good reason - in a wholesome broth comprising different seasonal mushrooms, the finely sliced tofy readily embraces the richness of the soup while lending it the taste of fresh soy beans"
Very impressive knife-work of the tofu, together with mushrooms and the broth makes a very healthy dish which will definitely delight the young and the old!
椰皇蛋白炖燕窝 | steamed custard with bird's nest in coconut
"egg white is combined with young coconut juice and its meat, then steamed to a light tofu consistency topped with bird's nest"
This is one dessert everyone complains about - that it's too little!
So you can imagine how fast it 'shot to fame' once we all had a taste of it.
Afterall, it's got heaps of beauty benefits, who could resist, right?
当晚的另一惊喜就是所有菜肴的盘碟都是手工特制的艺术品，无形中令道道私房菜更添色香味的崇高意境。
Another surprise for the night - the plates that were used to serve every dish were all handmade art pieces. This alone gets full marks for visual presentation that brings the whole dining experience to a whole new level!
囍宴 | Xi Yan Singapore
38A, Craig Road,
Singapore 089676
Tel: (65) 6220 3546
http://www.xiyan.com.sg/sg/home.html
Saturday, 1 October 2011
Moses Recommendation 美食好介绍 | Tung Lok Classics 同乐品味 @ Chinese Swimming Club
不时会到位于中华游泳池三楼的“同乐品味”用餐。喜欢他们的环境，也欣赏他们的友善服务。无论是点心或是餐牌上的菜肴，每次去的水准都保持美味可口。难怪不预定位还有可能吃不到呢！
那天中午去用餐，看到摆出一道道厨师新菜，有点心，也有小菜。看到有不少食客几乎每道都点。我也被吸引而点了几样，当然也少不了相当受食客欢迎的招牌菜肴。
XO酱千层豆腐 | Braised Layened Beancurd with XO Chilli Sauce
主要是千层豆腐吃起来有如吃到豆卜，充份吸收了XO酱，咬一口豆腐，XO酱马上溢满全口。
剁椒蒸鲜淮山 | Steamed Fresh "Huaisan"in Chopped Chilli
这算是一道小药膳，淮山本身没有味道，但有了剁椒，加了刺激，还真欲罢不能。辣的爽！
金沙脆龙袍 | Crisp-Fried Fish Skin with Salted Egg Yolk
多好听的名字！ 其实就是有用到咸蛋黄的炸鱼皮。一般炸鱼皮就是香脆，但有咸蛋黄的炸鱼皮还真是另类口感，且目前市面上少有。
视觉有如德国炸猪脚，但口感完全不同。皮脆固然不在话下，肉也依然多汁而不干涩，难怪是招牌菜且被点的几率超高。听说曾经停了一阵，但经不起众多食客的大力要求，再次推出。
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| With the Manager, Mr Chia |
Monday, 19 September 2011
Moses Recommendation 美食好介绍 | The Seafood International Market & Restaurant
最近到国际海鲜用晚餐，有几道菜肴值得一谈。
浓汤鱼
大块鱼块略炸后，放在沙锅中烹煮，加上些配料。汤浓香而无鱼腥味。
泰式咖哩蟹
这道是酒楼的得奖佳肴，也成为招牌菜之一。
新鲜螃蟹配上浓香的咖哩汁，再搭配蒜头“尖头”面包。辣而爽！
富贵鸭
浓汤鱼
大块鱼块略炸后，放在沙锅中烹煮，加上些配料。汤浓香而无鱼腥味。
泰式咖哩蟹
这道是酒楼的得奖佳肴，也成为招牌菜之一。
新鲜螃蟹配上浓香的咖哩汁，再搭配蒜头“尖头”面包。辣而爽！
富贵鸭
这是酒楼新推出的非海鲜菜式。有如早年的乞丐鸡，后期的富贵鸡。外面包着面粉团，用槌敲开，有锡泊纸包着，撕开看到用荷叶包着一只鸭，鸭肚内有中药材，但是没有太重的药材味道，鸭肉香甜，汤汁不浓不淡，来碗白米饭一起吃 ～ 爽！打包一只回家送饭也不错！
The Seafood International Market & Restaurant Pte Ltd
国际海鲜市场及酒楼
902 East Coast Parkway
Block A #01-01
Playground @ Big Splash
Singapore 449874
Tel: (65) 6345 1211
www.lobster.com.sg
Saturday, 17 September 2011
Moses Recommendation 美味好介绍 | Maeda Hiroaki
Recently, at the invitation of the boss, Aston, I went to Maeda Hiroaki Japanese restaurant at Joo Chiat Road for dinner with my family. It was the fist time that I stepped into the restaurant since it took over "Aston Prime". During the late 90s, this same location was a straits-cuisines restaurant serving interesting "Devil's Curry".
When I first looked at the menu in Maeda, it gave me a very authentic Japanese feel. Maybe because the menu is in both Japanese & English and there are no photos.
However, the word "おまかせコース"(O-ma-ka-se-kor-su) caught my attention because it means "Let the chef decide". There are three pricing for this set ($90, $120, $180).
Here's some of my favorites:
Sashimi was really good! Nice portion, right thickness & most importantly, it's extremely fresh!
Chawanmushi was served piping hot and the texture was very smooth. There's even a little abalone on it!
Ramen has a big slice of pork on it and just the ramen alone was very tasty. The pork was simply soft and tender that it almost melts in the mouth.
Tempura Crab Legs were surprisingly good, especially when it's served straight from the kitchen, and it gives a different taste by itself and when dipped with wasabi pepper on the side.
For anyone who don't really know what to order from the ala carte menu, the best choice would be to take the "おまかせコース"(O-ma-ka-se-kor-su) & simply let the Japanese chef decide.
Though we had quite a number of dishes, it was very satisfying without the feeling of "I've over-ate!". In fact, for the health & diet conscious, this would be a very good recommendation.
Check it out for yourself!
Maeda Hiroaki
467 Joo Chiat Road
Singapore 427678
Tel: (65) 6345 0745
When I first looked at the menu in Maeda, it gave me a very authentic Japanese feel. Maybe because the menu is in both Japanese & English and there are no photos.
However, the word "おまかせコース"(O-ma-ka-se-kor-su) caught my attention because it means "Let the chef decide". There are three pricing for this set ($90, $120, $180).
 |
| The 'Let-Chef-Decide' set - "おまかせコース"(O-ma-ka-se-kor-su) |
Sashimi was really good! Nice portion, right thickness & most importantly, it's extremely fresh!
Chawanmushi was served piping hot and the texture was very smooth. There's even a little abalone on it!
Ramen has a big slice of pork on it and just the ramen alone was very tasty. The pork was simply soft and tender that it almost melts in the mouth.
Tempura Crab Legs were surprisingly good, especially when it's served straight from the kitchen, and it gives a different taste by itself and when dipped with wasabi pepper on the side.
For anyone who don't really know what to order from the ala carte menu, the best choice would be to take the "おまかせコース"(O-ma-ka-se-kor-su) & simply let the Japanese chef decide.
Though we had quite a number of dishes, it was very satisfying without the feeling of "I've over-ate!". In fact, for the health & diet conscious, this would be a very good recommendation.
Check it out for yourself!
Maeda Hiroaki
467 Joo Chiat Road
Singapore 427678
Tel: (65) 6345 0745
Thursday, 1 September 2011
Recce & Food Tasting Trip to Danang & Hoi An | 岘港 & 惠安
受邀到越南中部的岘港（Danang）考察，听说岘港当年是美军攻打北越军火的集中港。美军把军火运到岘港，再从岘港输送到北越。
自从美军撤离后，沿海军事基地都改成海滩度假村，许多五星级酒店都有自己的海滩， 海水清，沙子细。
惠安（Hoi An）离岘港约两小时车程，是越南历史文化遗产。
有许多古式建筑，也有许多灯笼。很有中国味道多过越南感觉。
去了几间越南餐厅都各有特色，有在河畔的，有在古代贵族豪宅后花园的，也有在古店屋内的。
越南菜式并非全一样口味，但用上许多蔬菜，也爱沾鱼露。
参观一个有八代人历史的有机农场，所用的有机肥料是江河中的藻类，同时把泥土分层挖松才栽种。现场摘几片青叶试试，还真有甘甜的口味。
当大家多数知晓胡志明市及河内时，岘港及惠安会令许多人好奇。
我将会在明年主办一团“怀旧之旅”。
有兴趣参加者，敬请注意哦！
惠安（Hoi An）离岘港约两小时车程，是越南历史文化遗产。
有许多古式建筑，也有许多灯笼。很有中国味道多过越南感觉。
去了几间越南餐厅都各有特色，有在河畔的，有在古代贵族豪宅后花园的，也有在古店屋内的。
越南菜式并非全一样口味，但用上许多蔬菜，也爱沾鱼露。
 |
参观一个有八代人历史的有机农场，所用的有机肥料是江河中的藻类，同时把泥土分层挖松才栽种。现场摘几片青叶试试，还真有甘甜的口味。
当大家多数知晓胡志明市及河内时，岘港及惠安会令许多人好奇。
我将会在明年主办一团“怀旧之旅”。
有兴趣参加者，敬请注意哦！
Wednesday, 31 August 2011
Gourmet Club "Special Gourmet" Event | 美食俱乐部 “大食会”
传统四川美食之夜 | A NIGHT OF TRADITIONAL SICHUAN CUISINE
Venue: 龙江海鲜 Long Jiang Seafood
Date: 31st August 2011 (Wednesday)
Venue: 龙江海鲜 Long Jiang Seafood
Date: 31st August 2011 (Wednesday)
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