ieatishootipost on Channel U

Here's the link to the video on youtube

You can also read the online article at xin.sg

When the reporter from Channel U asked me to pick a place where we can stage the interview, Ya Kwang immediately came to mind. I chose Ya Kwang because Jason decided to introduce Cze Char dishes right after the first blog post on their Kway Chap. It was during that meeting that I discussed with Jason about the possibility of introducing a Lobster Noodle dish that was available outside of a hotel or fancy restaurant. It became the first of many unique new Cze Char dishes to be introduced our local food scene.

So after 10 months of blogging (on this and other blogs), the print media finally took notice and featured their Crab Bee Hoon on the Sunday Times last week. I thought this was a good example of how blogging is changing the way eateries are being marketed in our day and age.

Personally, I feel that restaurants have not fully realize the potential of blogs to make or break a restaurant. Of course, blogs are still very much in the infancy stage compared to the main stream media when it comes to marketing. However, as the experience in the Malaysian elections have shown, it would be a mistake to simply ignore the blogs. I think it is only a matter of time before PR agencies are hired by the restaurants to manage bloggers. This would be a whole new ballgame for the PR agencies because they will be dealing with a group of people whose nature is to fiercely defend their right to independence and free speech.

On the other hand, consider the impact that a group of 20 or 30 food bloggers reviewing the same eatery all at the same time. All we need now is a nexus whereby they can all be mobilized simultaneously. It's an uphill task trying to get a whole bunch of individualistic "cats" to behave like socialistic "dogs". There have been food bloggers' dinners organized in the past to try to bring food bloggers together, but these have only been a "blue moon" affair. The community of food bloggers in Singapore still tend to remain fragmented. Some would perhaps argue that it should remain this way. Though I believe that blogging should retain its independent flavour, I also see the marketing potential of some form of association. I am trying to plant the seed for such a nexus by creating a special segment in the forum where Singapore food bloggers can get together to discuss food blogging issues. It's a start but there is still a long way to go.

One of the emerging players in this whole equation is the blog advertising agency Nuffnang whose ads are supported in this blog. Nuffnang is emerging as the de facto association for bloggers by organizing gatherings and forums where bloggers can all congregate to discuss contemporary issues. The next logical evolution is for Nuffnang to segment its registered bloggers into the various categories and mobilize them to provide reviews of different products. I think that would be an attractive proposition to advertisers. Currently they are already doing product advertorials but on a wider, less specialized scale.

Anyway, enough of theorizing, back to the appetizing.


500g Lobster Tang Hoon $60

For this occasion, we wanted to do something that would look impressive on TV, so we went with the Boston Lobster again. Nothing spectacularly imaginative, just substituting Crab for Lobster in his already popular Crab Tang Hoon dish.



This dish combines one of my favourite carbs with my all time favourite seafood. Korean Tang Hoon is one of those magical foods that I simply fell in love with when I first tasted it in Sydney. (My hometown of Eastwood is almost like a little Korea!) And I fell in love with Lobster the first time I had it in Phuket. Not only because they are nice to eat (and very exclusive), their are probably the prettiest and most photogenic of seafoods. The bright red colour never fails to make a good picture, and the shell and tomalley (that green stuff in the head) always imparts the savoury taste of the sea to starchy staples of any kind. So it was a impressive no brainer. 4.5/5

Conclusion

I would like to apologize to the 11 Lao Shis (10 from St Andrew's and Kang Lao Shi of RJC '87-'88) who have tried their utmost to teach me mandarin. I tried my best but as you can see, I have not made further progress in the last 20 years. And if it makes you feel any better, I am still occasionally waking up in the middle of the night thinking that I am sitting for my Chinese Exams the next day. So I hope it shows that I really did try. And to the rest, please give me a break, my Chinese is not "Half past six", its a proper D7!

Thanks again to all the readers of this blog. Your comments and constant encouragement continue to fan the charcoal fire and keep the satay grilling!

Update 1 Nov 2008

Please note that Jason has sold his business as of 1 Nov 2008. We wish him all the best as he ventures down under!

Ya Kwang Dai Pai Dong
709 Geylang Road (Lor 37)
11am to 11pm daily
98170006
Lobster orders before 7 pm




Here's the translation of the Video provided by jems based on the transcript: Thanks jems!

Some bloggers like to make use of their online blogs to introduce food they love to eat. There's this particular blogger who sets out to eat all the local hawker food and blog it on his blog as a food directory for netizens.

Dr Leslie Tay loves food and also loves photography. He combined these two interests one and a half years ago, started an online food blog, going around Singapore tasting hawker food, took pictures and uploaded them onto his blog, added his critic, categorized them into various categories for easy lookup for the netizens, averaging a hit rate of 8000 a day.

Some hawkers even voluntarily requested for Dr Tay to blog about them, hoping that it will help to boost their business. Dr Tay said, " Some said it does not affect much. It's very hard to say, but for most of the unique ones, I give full marks, or rather not full marks, but 4.75, most of them will see a significant improvement in business."

There's a stall situated at Geylang which is famous for its Crab Beehoon and Lobster Noodles, after Dr Tay's introduction saw an increase in business by 50%. There are even Indonesian netizens who after reading the blog, specially flew into town to try his food. Ya Kwang Da Pai Dang's boss Jason Tan said, "When they were here, they were carrying luggage, to come and eat my Lobster Noodles, I just find it very amusing, Dr Tay's blog can evoke foreigners to come try my stuffs."

Other than introducing good food, Dr Tay also from time to time suggests to the hawkers how to improvise and create new dishes, for example this Lobster Tang Hoon. Netizens also discuss in his forum how never to waste calories on yucky food.

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Eighteen Chefs: New! Lobster Mornay Pasta

Lobster Aglio Olio $18.90 for set with soup and drink

For those who prefer the Ang Mo version of Lobster Noodles, here is a cafe where you can find it!

I dropped into 18 Chefs one day for the baked rice only to be pleasantly surprised that Benny has started serving Lobster pasta as well! Good thing I brought along my camera that day. I can't resist taking some Lobster shots. Don't you agree they make the nicest pictures?

Now, you already know that Lobster Thermidor holds that special place in my heart so when I found out that Benny had some Lobsters in the premises, I could not resist but to ask Benny if he could make a Lobster Thermidor for me.


Lobster Mornay Pasta $18.90

I told Benny what I would really like is a pasta with a seafood cream sauce made by simmering the Lobster shell with scallops and prawns served with the Lobster Thermidor on top. "Can do or not?" I asked Benny. Benny gave me his usual "Severe" look and said with a note of confidence, "Sure, I can give it a try".

I think Grilled Cheese and Lobster is just one of those "sure win" combinations. The seafood infused bechemel sauce was scooped into the Lobster shell topped with cheese and grilled till nice and golden brown. I just love how the Cheese manages to absorb the Lobster taste from the shell. Too bad Benny didn't have a bit of Brandy and Gruyere Cheese as it would have given it that extra kick. Actually this dish should more correctly be called a Lobster Mornay than a Lobster Thermidor but I am not complaining. At $18.90, I would certainly be coming back for it quite regularly! 4.25/5


Baked Pepper Crab Fried Rice

For those who have been waiting for the Baked Chilli Crab and Pepper Crabs, Benny has confirmed that it will be on the menu on Wednesday nights starting from this month. You will have to call in advance to book it yah?

Conclusion

Found a place to get an affordable Lobster Mornay Pasta! Not quite as "Cheok" as a Lobster Thermidor can be, but "Cheok" enough for me to think about going back for another meal.

Eighteen Chefs
Eastpoint Mall
3 Simei Street 6 #01-36
12pm to 11pm daily
67821298

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Ya Kwang Dai Pai Dong: Cze Char Lobster Noodles!

700g Live Maine Lobster Noodle $60

This is a Dream come true!

I finally managed to persuade a Cze Char Hawker to do a Lobster Noodle for me. And it is not just any Lobster, it's a Maine Lobster as well. And the best thing is that this large plate of Lobster only costs $60! This is great value considering my last Lobster Noodle cost $80++ for a half lobster!



The Lobster Noodle idea was already simmering since my first meeting with Jason, whom I would describe as a New Age, Service Oriented Cze Char Hawker. Just like how the IBM changed from a maker of computer hardware to a provider of business solutions, Jason's Cze Char does not just provide Cze Char dishes, he is there to satisfy your Cze Char cravings.

He has recently re-branded his stall from selling mainly Kway Chap to what is known as a "Dai Pai Dong", which is a popular concept in Hong Kong. Essentially, what that means is that he will cook for you whatever you want, subject to availability of ingredients. Think of it has having your very own Cze Char Chef whom you can get to satisfy your whims and fancies.



I can't tell you how excited I was when I received the SMS reply early Sunday morning that Jason had managed to procure a Live Maine Lobster for me! I was so excited that I had to really struggle to keep the thought of the Lobster Noodles out of my mind during Church Service that morning. (Come on, don't tell me you never think of lunch during Church Service before!)

If you are wondering how the Lobster can be so cheap, let me just let you in on the secret. Just across the road from his restaurant is a Live Seafood Supplier. So instead of Jason keeping the Lobsters alive in his own shop, he just hops across the road to buy the Lobster! That way he saves on the cost of keeping the water tanks and also curbs potential wastage!



I have already mentioned about the Lobster Anticlimax Phenomenon in an earlier blog so I was a little apprehensive just before I took my first mouthful of the noodles. The last thing I want was to be disappointed yet again.

God not only forgave me for thinking of Lobster during Church, but He really blessed me with a treat that day! This is exactly what I was looking for! Phwa Sayah! I was in Heaven.

Jason had modified the recipe a little by using Handmade Noodles instead of egg noodles. These are noodles he makes himself on the premises. The Handmade Noodles were excellent at absorbing the taste of the Lobster but still maintaining its chewy and gummy texture. The Maine Lobster was superbly sweet and succulent. This is definitely one of those significant life changing moments for me. 4.8/5



Now if you have to feed 7 people, you will need to share your plate of Lobster Noodles and eat something else to fill the stomach. Besides the Kway Chap and the Kong Bak which are both excellent here, you should also try a plate of Jason's Char Kway Teow which is the best Penang Style Char Kway Teow I have had in Singapore. It has that wonderful savoury wok hei flavour and the Kway Teow was lively and slippery. 4.5/5 Another dish that you might like to try is his Mild Curry Fried Chicken Wings. The taste is very unique and you can hardly make out the taste of the curry, but its really got that ooommph! 4.5/5

Conclusion

This must be THE DISCOVERY of the blog!

You will have to order your lobster earlier in the day so that Jason can hop across the road to secure one for you. Jason will continue to offer it at this promotional price for a limited period of time only and it is also dependent on the Lobster season, so make sure you go soon. And, if you just happen to see someone carrying a big camera there, make sure you come over and say hi!

Ya Kwang Dai Pai Dong
709 Geylang Road (Lor 37)
11am to 11pm daily
98170006
Order your Lobster before 7 pm but the earlier the better!

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House of Lobster: The most expensive bowl of Porridge in my life!

Lobster Porridge $50++ with two 350g baby lobsters

Lobsters are one of the most photogenic of food subjects. They are a real visual feast. In fact, for every $100 you spend on Lobsters, I think you are paying $50 just for the visual excitement, $30 for the taste that you extract from the shell and the flesh itself is only worth about $20 cos there is really not much of it. So photographers actually get maximum value from a Lobster since we derive enjoyment from taking the pics and spending hours admiring the vibrant colours and intricate design of this Culinary King of Crustaceans!

Lobsters have a very special place in my heart ever I ate my first one in Phuket with my then fiancee. At that time, I was still a medical student while my fiancee was already working. So when she suggested we have a Lobster for dinner, my first reaction was that it was way too expensive. When you are a student, paying $40 (1000 baht) for a meal was a big deal. Anyway, she convinced me that she had the money to "Yang Lao Kong" (Keep a Husband) so we ordered a Lobster Thermidor. From that day on, the Lobster Thermidor was top of my list of things to eat on special occasions like my birthday.

Anyway, the thing I enjoyed most about the lobster is not really the meat, but the extract from the shell which when combined with the cream sauce is just heavenly as a dip for freshly baked bread. Same goes with stuff like Lobster Bisque which has that wonderful crustacean taste. I recall the first time I had Stir Fried Lobster with Ginger and Shallots in Sydney. After all the meat was gone, I was left licking and sucking on the shell and using rice to wipe up all traces of the sauce. Don't get me wrong, if we share a lobster, I am not going to give you the meat and lick the shell. What I am saying is that the shell of the Lobster is not only beautiful to look at, it has a heavenly taste that is unbeatable and I would even go so far to say that I would really consider trading a piece of Matsuzaka Beef for a Maine Lobster Thermidor.

So with that lengthy preamble, the stage is set for the first of several Lobster Blogs. What better place to start than with a restaurant that calls itself the House of Lobster?

This restaurant caught my attention because it specialises in Lobster, which very few restaurants do, and it is situated in the most unlikely of places, an ITE! So my first thought was, "Have I finally found an affordable place to eat Lobster?" That would be very exciting indeed!

The signature dish here is the Lobster Porridge which caught my imagination immediately when I read about it on AsiaOne Wine and Dine. Now bear in mind what I told you in the first paragraph about the visual excitement of the sight of a Lobster? Well, it's a double edged sword with which I have been cut before. The sight and price of a Lobster often raises expectations so high that there have been many a time that the actual taste of the Lobster turned out to be the greates Anticlimax. This has happened to me on a few occasions especially with the local variety of lobsters (more correctly known as crayfish) whose flesh are less sweet than a true Lobster.

Unfortunately, the phenomenon of the Lobster Anticlimax happened to us that day. The porridge is like your Fish Porridge where the Lobster broth is poured over rice. It tasted very good, but the Lobster taste was not strong enough. It could well have been a very good Seafood Porridge and we would not have known the difference. Still it was quite enjoyable albeit expensive for a bowl of porridge. However, I did derive half the value of the Lobster by taking some really nice pictures! 4/5

Lobster Mee Sua $50++

The Lobster Mee Sua did not save the day either. The gravy was nice but again it did not adequately capture that Crustacean flavour that I so crave for. The Mee Sua also tasted a bit "floury" that day. 3.5/5

Conclusion

The restaurant's Head Chef has won several Gold Medals at the Singapore Food Festival and the restaurant has garnered several rave reviews from the newspapers, so I still suspect that the Lobster porridge and Mee Sua could be much better. However, with the four of us paying $170 for the two Lobster dishes, two meat dishes and one Tofu dish, it is certainly not something that we would like to try again at a whim. Still the Restaurant made it to this blog because, well, it is about Lobsters and they have a very special place in my heart.

Perhaps our readers who have had good experiences there can share their positive experiences with us?

House of Lobsters
ITE College East
10 Simei Ave
#01-33 Business Block
67862777

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The Majestic: Lobster Noodles!

With iwatch_ueat and bubbles

chilled Hokkaido scallops with yuzu soya vinaigrette

My wife always raved about the Lobster Noodles that she ate in London and claimed that there is nowhere else in the world with better Lobster Noodles. Just when I was wallowing in self-pity about the fact that there is no opportunity in the foreseeable future for me to travel to London, I stumbled upon Chubby Hubby's picture of this elusive dish! I was freed from my psychological mire having a renewed ambition! Ah Lobster Noodles! I shall hunt you by air, I shall hunt you by sea till I have your hemi-exoskeleton sitting on my platter! (Sorry, a bit melodramatic, but it is really one of those "things to eat before I die" items in the same list as Matsuzaka Beef!)

To get to the Lobster noodles, one has to first go through a rigorous obstacle course known as the Degustation Menu, since the Lobster Noodles is part of a set meal! The first obstacle er.... course was the scallops. Now I really don't know what is so special about these Hokkaido scallops. They were tender and sweet but tasted much like any other scallops to me. I usually don't like sourish stuff so the vinaigrette did not agree with me. 3.5


Double-boiled shark's fin with beijing cabbage in shark's bone soup

This one I quite like. Actually Shark Bone is a misnomer since Sharks are cartilaginous fish ie they have no bones. Cartilage consists of collagen (The stuff they try to sell you to get rid of celluloid). When they boil the cartilage, it breaks down to gelatine which gives the soup its sticky consistency. Quite agreeable. The only thing I don't understand whenever I eat sharksfin is where the small little fins (shown in pic) actually come from? 4/5


Wok fried oyster, with crispy prawn with wasabi mayo and BBQ pork

Oyster afficianados will cringe when they see this wok fried oyster, but I have always preferred my oyster either deep fried or smothered with melted cheese and bacon. Yah Yah, to each his own. A good deep fried oyster is crunchy on the outside and creamy on the inside, ooooohh so shiok! 4.25/5


Grilled rack of lamb in chinese honey acompanied with pan-fried carrot cake

You really can't go wrong with Lamb cutlet with Honey Soy. Though the Lamb was done medium well, it was still tender and juicy. I felt the the Honey Soy had a tinge too much cornstarch. The consistency was like the sticky potato starch in an Orh Luak (Oyster Omelette). It would have done better if it was less viscous. The accompanying carrot cake was an unlikely combination. I liked both on its own, but I felt there was no synergy between the two. 4/5


Stewed egg noodles with boston lobster

At last! I have reached the climax of my Degustation! Be still my trembling taste buds.

Before I get to the verdict, let me just say that a lobster is only considered a true lobster if it comes with pincers. (like the one shown above) The Phuket Lobster and the Rock Lobsters we get from Australia are really crayfish, not true lobsters. But of course, no one is going to pay top dollar for a crayfish right? So the smart exporters of seafood devised a clever way of making money by exporting lobster tail (Actually the fleshy bit is the abdomen, only the fin like bit is the actual tail) without the head and claws. Think about it, if you are selling true lobsters, would you just sell the tail without the claws?

Ok I don't want to continue to keep you in suspense like how Gurmit Singh does in Singapore idol. The Lobster Noodles were ..... good but not as mind bogglingly fantastic as I had expected. The noodles lacked that sweet crustacean taste that I had so eagerly anticipated. Though the flesh of the lobster was done quite well, it just did not hit the mark for me. 4/5

I guess my expectations had been quite high after I had tasted really awesome Stir Fried Rock Lobsters in Sydney (Remember they are not true lobsters and are supposed to taste inferior?) Guess I still have to plan a trip to London for Lobster noodles!



Conclusion

Despite the slight dissappointment with the lobster noodles, the overall experience at the Majestic was pretty good. Maybe it was just my taste buds that day, or maybe because it wasn't Chef Yong who prepared the dish himself. I know of people who go there regularly for the Lobster Noodles and rave about it, so I guess you might have to try it yourself. It is still cheaper then an airticket to London.

7.5/10 (T3+V1.5+S2+E1)

Majestic Restaurant
31-37 Bukit Pasoh road
65114718
www.newmajestichotel.com








Apologies:
I don't go out of my way to eat Shark's fin. This was part of a set menu and I was an invited guest. There have been readers who are concerned for the welfare of the sharks and who have written in concerning this environmental issue. However, this dish was made with shark cartilage as well as the fins, so we are actually using the whole fish. I think the main concern amongst the environmentalists are that the fins of the sharks are cut off and the fish left to die a slow death. So please bear this in mind if you are considering ordering Shark's fins.

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