Cilantro: Foie Gras hits the Heartlands!

This stall is closed

Escargot $8

When I first started the blog, I wrote about Astons and eBlackboard and how these eateries are bringing affordable western cuisines to the heartlands. I hinted then, that we will see more and more Restaurant Style Western Food stalls in our heartlands. And it came to pass that Singaporeans are now enjoying the likes of Botak Jones, Crazy Ang Moh and Astons in a coffeeshop environment.

Now we move on to the next level. Foie Gras and Escargot in our heartland coffeeshops.

Actually the development is inevitable. With the increase in rental and food prices, Singaporeans are finding it increasingly expensive to dine at restaurants and restaurants are finding the high rental prohibitive to their businesses. That was the case with Cilantro, who used to be a fine dining restaurant at Purvis Street which earned rave reviews from the media. When their landlords increased their rentals, they decided that instead of continuing to work hard to feed the landlords, they would bring fine dining cuisine to our heartlanders instead.

Notice I never said "fine dining" but rather "fine dining cuisine". This is because it is still to be seen if Singaporeans will pay higher prices to eat at coffeeshops even though the food is fine dining standards. Or put another way, is fine dining just about the food or is it also about the service and the ambiance? If we can judge from the experience of Botak Jones and Astons, I would say confidently that a large segment of Singaporeans will take to this type of cuisine at coffeeshops IF the price is right. We Singaporeans are practical and more importantly we are know a good bargain when we see one.

So what is a good bargain? How about Escargot for $8 and Foie Gras (Goose, not duck liver) at $15 without GST and service charge? I think I got your attention.

This is the 2nd time I am trying Cilantro. During my first visit 1 month ago at the Old Airport Road Food Centre, they were still undecided as to whether the heartlanders will be willing to pay a little more for fine dining. So I ended up eating their "not so fine dining" standard fare. It was good but I felt that it wasn't exciting enough to be blogged, so I encouraged them to really give Singaporeans the good stuff they used to serve at their restaurant. I really believe that Foie Gras in a coffeeshop would cause some excitement, especially with the ieatishootipost makan kakis.


Foie Gras (Goose Liver) $15 (Special promo for ieatishootipost readers $12)

So here it is! $15 Foie Gras! And they are not cutting corners. They use Goose liver which have been marinated in Szechuan peppercorn and other spices, panfried till it is crisp outside and served with an excellent brown sauce reduction flavoured with truffle oil and topped with raisins which have been soaked in Black Vinegar and sweetened with rock suger.

I am not kidding. This is the one of the best Foie Gras I have eaten and certainly the cheapest. The Foie Gras is super creamy and oh so umami. And the sweetened black raisins were an excellent complement for the savoury Foie Gras. For those of you who have not tried Foie Gras, this would be a great opportunity to be introduced to the dish. If you think that you would never like liver, just remember that Foie Gras does not taste anything like the liver you know. Trust me, it's the only liver I eat. 4.75/5

The escargot was surprisingly good. Everytime I had escargots before, I thought they tasted like a cross between a rubber band and salted fish. But this one was surprisingly tender and flavoured with a mild curried butter. Ok, I still don't really appreciate the taste of the escargots itself but I think as a whole they make for a tasty appetizer. 4/5


Lamb Rack $20

The other dish that tingled my tastebuds was the lamb rack. Lamb has a very strong flavour, so I usually like it with a sauce that is fruity and sweet. They use an excellent chilled NZ lamb rack here which has been marinated with lemon grass and other spices before grilling and served with a piquant brown sauce. Rather than causing fusion confusion, I thought the combination of Asian spices to the lamb rack was excellent. The lamb was really tender with that melt in your mouth quality about it. So good that I am still thinking about it. 4.5/5


Smoked Duck Breast Pizza $6

One thing that was really good that I remember from my first visit was the Smoked Duck Breast. They actually marinate and smoke their own Duck and it is very good. The pizzas here will be great for the kids. I like the the chewy quality of the Mozarella they use here but I think the pre-baked crust needed a bit more tweaking. With the smoked duck pizza, I reckon a BBQ sauce like those served with Peking Duck would have made a better combination. 3.5/5


King Prawn Mee Sua

The Mee Sua was a little hard to figure out at first. I had really no reference point for this dish. It didn't come across as a Western dish with an Eastern influence or vice versa. To me it tasted a little like chicken broth with noodles.



However, the one thing that I did appreciate was the Mee Sua. It wasn't powdery like the Mee Sua that I was accustomed to. Instead it had a very unique bite to it that I really grew to appreciate. It was then that I found out that they were using Japanese Mee Sua! That was a first for me and I really give it to the Japanese for being able to make Mee Sua that tasted better than all the Mee Sua that I have eaten before! If you are the sort that likes noodle soups and ramen, I think you will like this one. 4/5

Conclusion

Be a part of Singapore Culinary history and be one of the first to eat Foie Gras in a coffee shop! Whether or not Singaporeans will be willing to pay for fine dining in a coffeeshop remains to be seen. But I think that we will be seeing more fine dining in our coffeeshops in the near future.

Special Promo for ieatishootipost readers:

Go to the stall and mention the blog and pay $12 for the Foie Gras. This is the normal portion not a mini portion. But you guys Zi Dong a bit and buy some of their other stuff okay? There are limited portions of foie gras so it may be a good idea to call up first to reserve yours.

Update: 4 Sep 2008

Due to lack of supply, the Foie Gras promotion will cease on 15 Sep 2008

Update: 9 Oct 2008

They have revamped their menu, so these items are no longer available.

Cilantro Modern Asia
Blk 28, Jln Bukit Merah,
#01/4476 S(152028)
www.cilantro.com.sg
10am to 10pm
Open daily
Disclaimer: This was an invited review.
97950289

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Absolute Haven: Fine Dining for the whole Family

Mother's Day Celebrations

Risotto Rice Cakes $8++

There is no problem looking for good food in Singapore if money is not a problem. You just have to go to some really high class restaurant and enjoy a great meal. The tricky thing is how to find a place that serves great food but at a price which would not make you think about going there only on special occasions. Plus, as our blog monitoress, Khim would testify, sometimes you can spend a lot of money at a fancy restaurant and still need to go to the hawker centre afterwards because your stomach is only half full (or half empty depending on whether.... aiyah you heard it all before)

Anyway, I am very pleased to find a restaurant that I think khim would approve.

Absolute Haven was started by a brother and sister team who's idea is to provide value-for-money, fine dining in an informal setting. This is the kind of idea I like since that means that I can bring my kids along and still enjoy a great meal.

We started off with their signature appetizer which is Risotto Rice cakes. Imagine potato rosti but made of rice instead. I liked their parmigiana sauce which has just the right balance of sweetness and tang to it. The Rice Cakes was a little novel for me and I can't really decide if I actually like Rice which is crispy on the outside but mushy like a thick porridge within. Still the strength of the sauce made for quite a tasty bite. 4/5


Yorkshire Pork Rack $23++

Let's move quickly to the dish that I am highly recommending.

When it comes to Grilled Pork Rack, the Yorkshire White Pig is Champion over the Berkshire Black Pig (Kurobuta) in my books. I have a stack of Grilled Kurobuta Pork Rack photos still sitting in my hard drive that will never see the light of a LCD screen. They were expensive and really nothing to write about (at least those that I have tried). Now the Yorkshire Pork Rack is a different story. I have had this twice and both times it has raised my eyelids and delighted my tastebuds.


Not easy to get Pork Chops to remain juicy!

The thing about Pork Chops is that they get dry very easily if not done well. But the Yorkshire Pork Rack tends to be juicy and tender and the pork has a wonderful nutty and earthy flavour about it. Part of the tenderness is due to the fact that they marinade the pork in milk before cooking. They grill it quite nicely here such that the Pork has that wonderful smoky charred flavor. Quite a big portion for $23 and around half the price of the Kurobuta Pork Rack that I've had elsewhere. The jus has just enough umami to bring out the full flavour of the pork. 4.5/5


Lamb Rack $26++

Would you agree with me that it is easier to come across lousy beef than lousy lamb? Most Lamb racks can still "make it" even if they are not cooked well. My usual complain with lamb is that there is never enough to eat because they are so small.

I am happy to report however that you get 3 quite generous cuts of Lamb Rack here and they use quite a good quality Australian chilled lamb, so its tender and juicy. The sauce has just the right amount of sweetness which I like with stronger tasting meats. It was so good that the kids were clamoring for more and we had to order a second portion just for them! (And for the M-I-L too) 4.5/5


Pesto Cod $26++

$26 here buys you two generous slices of "White Cod" (Not gindara, my guess is it's probably Sea Perch) as well as a deep fried soft shell crab which I think is great value. I found though that the pesto sauce was a little too mild. I think it could be better with more ground up pinenuts and a stiffer parmesan to give it more punch. 3.75/5


Panna Cotta++

Not everything is rosy though and the dessert dept needs a bit of a brush up. We tried the Panna Cotta and the Creme Brulee and all I can say is that if you are the type who is concerned about health, then the desserts here will suit you well. However, I think that most dessert lovers will go for something that is sweet and creamy so the stuff here might not make the grade for them. So I hope that they can work on this dept so that we can all finish the meal with something that is more on par with their appetizer and mains. 3/5

Conclusion

If only this place had been around when I was still dating Amagada! It would have been quite an affordable place for a romantic dinner! Great place for a set lunch too except that the interior lighting needs to be changed because it is too dim when there is bright sunshine shining through the narrow main entrance. Oh yes, and for those who like to complain about places charging for ice water, you'll be pleased to know that ice water here is not only free, it is nicely scented with slices of strawberries as well.

Absolute Haven
70, Princep St (Opp Parklane)
63334358
www.absolutehaven.com.sg

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eBlackBoard Reformatted: New Chef and New Menu!

With smart, iwatch_ueat and joined by fellow blogger Tamago!


eBlackBoard is a great case study for those who intend to write a thesis on how Blogging and the Internet are influencing the way eateries are evolving. For those unfamiliar with the background to this, here is the flashback before we begin this episode.

Back in September, I got news that there was this new eatery in Bedok serving up Restaurant style cuisine at hawker prices. So I was there within the first few days of opening. At that time, I was pleasantly surprised by the value for money stuff this new kid on the block was dishing out and the blog was an instant hit on the forums.

Unprepared for the crowds, eBlackBoard stumbled upon work flow problems compounded by inconsistent supply and manpower issues. Standards fluctuated and the feedback was mixed.

Now after 3 months of hard knocks, it has eventually (I hope) found its wings with a New Chef and a revamped Menu. With trepidation, I agreed to go down to shoot some pictures for their new menu as a favour to Bryan. This time though, I brought along some other people with me so that our readers will get opinions from more than just one person.



The thing that got the forummers excited the first time was the $11, 300gm ribeye steak. Most people felt that this was too good to be true. And it WAS too good to be true. The feedback over the internet was that readers wanted better quality, juicier steaks, so eBlackBoard had to switch from frozen meat to chilled meat. You see, you can't have it cheap and good at the same time and that is a sad fact of life (especially when it comes to steak) In the end they settled on chilled NZ Ribeye for $12.90. Still one of the cheapest around, but with a smaller portion.

I think the steak quality has improved markedly and you will notice that the grill lines on the steak are perfect this time around compared to the pics on the old blog. The meat has a good beefy flavour and it is tender and juicy. It is a good steak for that price. 4/5



I have to give credit where it deserves and the new Sphaghetti Carbonara deserves credit. The pasta was perfectly Al Dente and the cream sauce was full of bacon flavour and not overly rich. Definitely one of the best Carbonara you can get for $5. 4.25/5



The last time I complaint that the lamb was dry and emaciated. This time round they were nice and juicy. The mint sauce has also improved and I thought the meat was marianted very well. As is always the case with lamb, my complaint is that the portions could be a bit bigger. Always not enough! $11.90. 4/5



I am impressed with the new Chef, Gerald who was previously working at Le Meridian Hotel. He does all the sauces himself. The peppar and mushroom sauces that accompanied the steaks were done from scratch and they were very good. They now use a proper tartare sauce for their fish and chips which is also made by him. eBlackBoard now offer 6 sides of which you can choose any 2 when you order the meal. The picture above is of the Cherry Tomato Raisins which Gerald makes himself. These are sliced thin and added to the coleslaw. For me that was a sign of better things to come.

Conclusion

The whole eBlackBoard saga has been a learning experience both for Bryan (eBlackBoard boss) and myself. At the time I had just started ieatishootipost and did not expect the kind of feedback following my blog. These are some important lessons I learnt.

1. Be careful when raving about brand new eateries. There might be some problems that take time to iron out and the initial publicity may create situations that overwhelm the fledging crew.

2. Consistency in the quality of the food is paramount but the blogger can never predict if the food reviewed one day will be the same the next. Food and service tends to deteriorate during peak periods. So when you blog during quiet periods, the food may tend to be better and vice versa.

3. The strength of the review lies on the subsequent feedback of readers, so this should be encouraged as much as possible, which is why the comments on the blog is opened to anyone who wants to make a comment whether good or bad.

4. Small eateries like eBlackBoard which focus on Value for Money seem to be more popular amongst forummers. Some other eateries of similar characteristics which are hotly discussed have been Botak Jones, Astons and Basil Alcove.

Now we wait to see if eBlackBoard can deliver on their new menu consistently. The popular saying is true: You might fool me once, you might even fool me twice, but you are not going to fool me the third time!

Readers may also want to check out tamago's blog for his take on the food, by clicking here

If you wish to read the previous blog please click here

Update: 5 Sep 2008.

eBlackBoard is now under new management and has moved to Blk 25

Big D's Grill now occupies the coffeeshop. You can read the review here

e.Blackboard
Blk 18 Bedok South Road
#01-87
91776074 (Bryan Lim)
Opens for lunch till 9pm daily
Closed on Mondays



Disclosure: The food was provided by Bryan for free since I was shooting photos (for free) for his new menu.

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Pang's - Fiery Cuisine

Spice lovers rejoice! I stumbled upon this restaurant whose owner must have a tongue made of leather. The food here is hot. I mean HOT! So hot, I felt that my breath could cause a sunburn on your face when I talk to you.

But seriously, I am not into real hot food. So when they told me that their signature dish was Vocano (sic) Fried Rice, I was apprehensive at first. But they promised to tone it down for me. Phwaa, if this is the tone down version, what is the original like? The guy frying the rice really has a mean streak in him. He's putting a whole handful of chopped chilli padi in the fried rice. After the first mouthful, it does not matter what the rice actually tastes like cause your tongue is seared. $5.50 2.5/5 Too hot for me but spice lovers might just love this.




I quite like the black peppar sauce which was quite diffferent from the usual black peppar sauce. This one has got some curry powder in it and is also a little sweet. It went well with the lamb, though I would advise you to try the black peppar sauce with other meats. I found the lamb a bit tough, but can you expect a nice tender lamb for $6? 3/5




This is the luncheon meat sandwich. I really don't have to tell you how it tastes like. 3 slices of luncheon meat, fried egg, toast, tomatoes and lettuce. For those too lazy to do it at home, get Pang's to do it for you for $2.50. No butter or mayo provided, so it was really dry. I think it would work if they just slapped some mayo on it and actually construct it into a sandwich with maybe some lettuce and tomatoes. 2.5/5




Ah at last something to rave about. This milk ice with red beans is very nice. A whole block of creamy, sweet ice is shaved really finely and it just dissolves immediately in your mouth. The red bean is very good. Each bean is still whole, but the inside is soft and sweet. Now that takes a bit of skill to do. $2.50 4/5 They should just charge $3.50 and give a more generous portion.




Conclusion

I think spice lovers and students would like this place. It has a nice interior and the price of the food is reasonable. However, the menu is rather confusing. I guess it is best described as a Hong Kong/Portugese Cafe. It has potential and could work if they would rethink their menu and offer some really good signature dishes.

6.5/10 (T2+V2+S1.5+E1) Everything hot hot. A spice lover might give it a higher rating.

Row of shops opposite Roxy Square along East Coast Road
Closes at 10pm

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e.BlackBoard: Real Steak at Hawker Prices

The information in this Blog has been superseded by a newer Blog! Please click HERE!

Please read the updates to get the latest feedback from other readers!!


This 300gm NZ ribeye steak costs just $11. Do I really need to say anymore except to tell you where you can get it?

E Blackboard is the newest kid on the block that is bringing restaurant styled western food to the HDB heartlands. Foodies will have already heard of the likes of Astons and Botak Jones who are dishing out great western food at prices you'd think there must be government subsidies. Gone are the days of the thinly sliced beef steak with the obligatory baked beans and chips. The HDB heartlander is now internet savvy and knows a steak from a emaciated piece of dead cow that has had the dickens beaten out of it.




This is the real deal! Still can't believe it's only $11 right? I think we have been overcharged for steak all this while! Now please don't compare this with US Angus that you get at places like Black Angus. You do have to pay for good meat. The difference is this. If you are to bring me out for steak, I'd still choose Morton's of Chicago. Of course US Angus Prime tastes better, but you'd have to pay the equivalent of at least 7 to eight of these for one.









My only complaint is that the steak was not cooked evenly. This bit was ok but there was another part of the steak which was overcooked. The boss told me that they are having teething problems with their brand new grill and should be fixed soon. (They have only been opened less than a week)







Aside from the steak, they also have quite a commendable Waldorf salad at $3.50 per bowl. Full of crunchy apples, walnuts, fresh lettuce and homemade salad dressing. Hard to find anything with walnuts for $3.50 really.








The seafood marinara is pretty decent. For $6.50, you get a clam, lots of crab meat (someone actually complaint that there was too much), prawns and a nice tomatoe sauce that has chopped tomatoes in it. However, I thought that the dried oregano and basil was a little too strong and reminds you of the standard spaghetti dried herb mix that you usually throw into your spaghetti bolognaise.



The other thing that the chef does really well is the cajun seasoning. The cajun spiced chicken ($6.50) is actually very very good. The chicken has got that unique smokey cajun taste and they use quite a good supplier of chicken thigh meat such that the meat actually tastes quite, well chickeny.




Lamb chops $8 were a tad on the thin side for me. If it's meat you are after, you are better off with the steak. Its served with a homemade citrus butter which was actually quite good.

After receiving various feedback on the quality of the fish and chips, I decided to head back to try it myself a week later. Whoa, this is almost the same as what you would get at Fish & Co and its only $5. The dory is creamy and season just nice. One little secret I would share with you. Ask for the other sauce that goes with the grilled Salmon. That one is made of fresh herbs and its amazing with the fish and chips. Normally, they would give their homemade tartare sauce which I find a little on the sweet side. (If too many people start to ask for this he might have to charge for it but it is worth it) Definitely the best $5 fish and chips I have ever eaten.

The homemade mash potatoes is very nice and they also have this jumbo garlic chicken sausage for $7 (probably a bit too expensive for a sausage)


The burger set comes with fries and consists of a 150gm of minced beef pattie. Certainly much better tasting beef (and bigger) than MacDonald's. Not much to rave about except that at a typical pub, they would give you the same thing for $10.






Conclusion

Where to find $11 Ribeye Steak in Singapore? Food quality is very good for the price you pay. My pick for the must try dishes are the Fish and Chips, Rib Eye Steak and the Cajun Chicken.

4/5 Scores mainly because it is real value for money. It's a steak I can afford to eat every week! (Please read updates)

E.Blackboard
Blk 18 Bedok South Road
#01-87
(In the coffeeshop at the opposite end of the block from the carpark entrance/POSB Atm)
91776074 (Bryan Lim)

Opens for lunch till 9pm daily
Closed on Mondays

Update 1: 26 Sep 2006. On my second visit, I noticed that the Ribeye was not the same quality as my first one. The portion is about the same size but it was not as marbled and lacked the central piece of fat. So there are some initial quality control issues. You will have to ask Bryan for the quality of the beef before hand if you want to make sure you get a decent steak. Bryan is now busy ironing out these issues. Last week problems with the grill has been solved.

Update 2: 30 Sep 2006. Today there was some feedback from friends of mine who said that the steak was still not up to standard. Unfortunately his supplier has been very inconsistent. Bryan has asked me to convey to you his apologies. He is busy trying to change supplier. I will personally go down on Tuesday to make sure that the quality is up to par. Until then, don't order the beef. Chicken and Fish still good.

Update 3: 4 Oct 2006. At last they got their beef steaks supplier problem settled. They are now using Angliss which is a reputable supplier. Below is a picture of the ribeye I took today. I felt that the quality is better then the initial one I featured. They now also offer a 200gm cut for $9.

Update 4: 10 Oct 2006. The feedback from our forummers suggest that most people want a better quality beef. Because of this, Bryan has decided to change the Ribeye to 250gm NZ Chilled Beef for $12.90. The previous beef was frozen beef which is much cheaper. I have not tried it yet, so those who go can you please post your feedback to the rest of us?


Update 5: 16 Oct 2006: This is the new supply of chilled NZ ribeye. $12.50 I did not think it looked very Ribeyeish in that it did not have the ball of fat in the middle and the nice tender bits around it. It was tender but not that beefy in taste but definitely more juicy. Aiya, I still liked the very first one, ie the first pic. But some initial positive feedback has been trickling in since he switched to chilled beef. You can find it here, here and here.

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