Big D's Grill: Coffeeshop Kurobuta, Wagyu and Kobe

With Food Guru

Kurobuta Pork Chops $36

Oh yes, we are seeing more of the good stuff hitting the coffeeshops!

My latest find is this coffeeshop stall which has started selling US Kobe Beef Ribs, US Kurobuta Pork Chops and Wagyu beef done mediterranean style. Now, there are many Western food stalls which are opening up in coffeeshops so I usually have to look out for signs that a particular stall is offering more than just your run-of-the-mill Dory fish and chips, NZ steaks, chicken chops etc.


Preparing the grill with beef fat

You know how a lot of times you just get a gut feel about things? In fact, a lot of decisions in life are made based on gut feel. When it comes to people, women tend to have that special ability to size a person up in just a blink of a second. It's the same thing when men look at a BMW and know that they are looking at quality. In fact, it only takes one glance to see quality but it takes time to try to describe what actually makes a BMW look more "solid" than a Geely. (Yeah the Geely has taken over from Hyundai as the budget car)

So it is with Big D's Grill. I had a good gut feel about the stall just within the first few seconds of looking at the place. Then I started listing out the visual cues. Big Eurasian Man wearing a biker T and jeans behind the grill - TICK. Array of different restaurant style pans hanging above the stove - TICK. Big sticker declaring "Angus Beef" - TICK. The words Kobe, Wagyu and Kurobuta, TICK, TICK and TICK. Big D (Damien) oiling the grill by rubbing a piece of beef fat on it, TICK times ten plus an A*! It is quite obvious that Big D is really serious about providing good food!

Another obvious cue is the standard of the side dishes. Coleslaw and French Fries are dead giveaways for the run-of-the-mill "Hawker" western food. Thankfully, Big D's provides a wonderful selection of sides with a heavy Mediterranean influence. The Pinto beans and Spiced Sweet Potato and Pumpkin Mash were excellent and really got my tastebuds tingling. And the Kurobuta Pork Chops did not dissappoint either. They were wonderfully tender and had that charred mediterranean spice taste. The pork was flavoursome without that "porky" smell that pork can sometimes have. Now, $36 might be a little pricey for a Pork Chop but it is cheap for "Kurobuta" which are usually more than $40 in restaurants. 4.5/5


Pasta with Anchovies $17

Big D's pastas are also well worth a try. His Pasta with Anchovies is a relatively simple dish but very well executed. The pasta was perfectly Al Dente and the freshly chopped herbs are again a pleasant departure from the usual "McCormick" dried italian herb mixes that most Western Food Stalls (and even some restaurants) would use. I am not a big fan of Anchovies, so I did not appreciate this dish as much as someone who is. But judging from the way it was presented, I would be coming back to try the other pastas that they are offering. 4/5

There is a good reason why Big D's is called Big D's. That's because owner and chef, Damian D'Silva looks like the kind of Cowboy you wouldn't want to mess around with. An Ex-Aeronautical Engineer, he flew off on a whim (at age 42) to spend 2 years working in kitchens around Southern Europe in order to pursue his interest in cooking before coming back to Singapore to work at several European restaurants before he opened the now defunct Soul Kitchen at Purvis St.

I am telling you all this because it is not easy to find a chef-owner who is passionate about food that is willing to open a stall in a coffeeshop. And the best thing is that since he is in a coffeeshop, he can keep rental cost down and serve quality food at great prices. He is quite fussy about using only chilled meats and freshly chopped herbs and doing stuff from scratch, such as his steak fries which double fries himself. This is a man who really cooks rather than just another person hired to grill a piece of meat and serve it with re-heated veggies.

The only thing I am concerned about is whether he is able to churn out the food quick enough for a crowd and controlling escalating food costs since he is insistent of only using imported stuff like Spanish Anchovies. Apart from that, I think you can be assured of getting something quite special out of his kitchen.


Bonet $4

Don't miss out on Big D's homemade desserts. Bonet may be a simple homestyle Italian Chocolate Pudding with Caramel Sauce poured over it, but simple things executed well can be marvellous, just like a perfectly cooked omelette. For someone who isn't really that big on desserts, I actually enjoyed this very much. It's almost like a Chocolate version of Creme Caramel and is so smooth that it slides easily down the throat leaving a wonderful chocolate aftertaste at the back of the palate. 4.25/5

Conclusion

Big D's has that maverick Roadhouse Pub kinda of character and my first impression is that it could easily have been set up in an old shophouse somewhere in Siglap. We did not managed to try a lot of their other stuff like the Beer Battered Fish and Chips made from Snapper fillets ($8.90) or the US Kobe Cross Rib ($40 for 200gm) but judging from what I had, I'd say that Big D's Grill is well worth checking out if you are hungry for some excellent European Food cooked with character and passion without the +++.

Special Promo for ieatishootipost readers:

Mention ieatishootipost and get a free dessert (Bonet) for every $30 spent!

Big D's Grill
Blk 18 Bedok South Road
#01-87
11.30am to 9.30pm daily
Thurs 5.30pm to 9.30pm
Damian 96627040


Big D's Grill will be moving to:
46 Holland Drive, #01-359 wef 1 Feb 2009

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Cafe Oliv Revisited: An ieat Team Review

Reviewed by Holydrummer with Pics from Cactuskit and Wahcow

With the additional mouths of smart, liverpool, champagne, taukwa,wahcow maiden, mr. & mrs sumosumo, jems & jemster, cactusprincess, holybro & holybunny

Have you ever fancied feasting on French escargots, Chinese 'guo-tie' and Italian pasta - all at the same time? Weird cravings, I hear you say. Or if you are tired of the run-of-the-mill chicken chop from the hawker centre stall, join the club. Question is, where can you go for exquisite western cuisine that is a cut above the rest, yet decently-priced? Look no further - At Cafe Oliv, you can have your cake and eat it too.

Executive Chef-Owner Kevin Heng presents a range of unique offerings from his rejuvenated menu that allows him to better express his culinary flair. With hints of 'Eastern' influences in his new dishes, one would ask what on earth is he really cooking - Western? East-Meets-West? Fusion?

In what was arguably the heaviest weekend degustation - a whopping 20-course - we guinea pigs gathered for a nice Saturday brunch to explore Cafe Oliv's new food experiments and to find out the answer.

First up, Salads and Appetisers:


Oliv Avocado Quail Eggs Mesclun Frisee French Dressing $10.90
Photo by Cactuskit

Presentation wise, this is a colourful beauty. Avocado by nature has a creamy & buttery texture; Combining thick slices of these together with the quail eggs, they lend weight to alternating textures between the crunchy mesclun greens and the juicy cherry tomatoes & olives, making this a full-bodied salad. 4/5

Gratin Oliv Herb Butter Yolk Cheese Monray Escargot $9.90 (half a dozen)
Photo by Cactuskit

Fans of escargot can also rejoice. The snails come conveniently de-shelled and are surprisingly quite plump and tender, packing in a bit of crunch. Served on a bed of blanched Chinese spinach, some of us found the choice of greens rather amusing initially. Mismatch? Perhaps. But I thought it provided a good contrast by cushioning the saltiness of the accompanying sauce around the escargots and added a somewhat fusion-istic presentation. Bound to be a crowd favourite, you can't go wrong with this oven-baked dish with bechemel sauce & melted cheese oozing all over. 4/5


Oliv Fusion Stuffing "Guo Tie" Streaky Pork Dumpling $7.90 (8 pieces)

Photo by Cactuskit

Drawing inspiration from his Chinese kitchen staff, this Northern Chinese staple was re-invented with an additional twist in cooking technique. Instead of just the usual pan-frying, the "Guo Tie" were then braised with stock and the pan jus was left to reduce until it was totally absorbed into the dumplings, sealing in all the flavours. The intended effect was to create a "Guo Tie" in the style of a "tang bao", a la "xiao long bao" - where there is soup within waiting to burst out. It was indeed juicy enough at first bite, though the base could be seared longer & finished with a crispier skin. 4.25/5

P.S: Before we move on, don't forget to ask for Oliv's two homemade sauces - Honey Mustard & Thai Mayonnaise to accompany your meal. They go well with anything at all, and our moderator 'sumosumo' dabbed the dumpling with the honey mustard - "Fantastic!"


Oliv Quesadilla with Seafood $11.90

Photo by Wahcow

The Quesadilla stood out with its paper-thin tortilla skin - it is like an ultra crispy thin-crust pizza packed with chokefuls of filling bursting at the seams. You can select from a choice of 5 types of ingredients. Uncle Smart especially enjoyed this dish! 4.25/5

Photo by Cactuskit

Look at that! Can't resist sinking your teeth & experiencing that 'first crunch' yeah? You'd be glad to know that Cafe Oliv also serves a variety of thin-crust pizzas including the new Wild Mushroom Anchovies Margarita Pizza @ $12.90 - good for two to three.


Chargrilled Bratwurst Snail & Spicy Italian Sausages with Rosti Potato $14.90
Photo by Wahcow

Rosti is considered the national dish of Switzerland and pairing the German Bratwurst & Italian Sausage with Swiss Rosti reflects a delightful culinary mishmash akin to the neighbouring cultures prevalent in Switzerland. In Singapore, I shall christen this "Rosti Prata".

For Oliv's "Rosti Prata" - Russet Burbank potatoes were grated & pan-fried, with bacon left to saute first then tossed in to infuse flavour into the potato prata. Succulent sausages on top of Rosti - an impeccable match and a hit with the kakis! 4.5/5

Oliv Traditional Beef Stew with Fennel, Potato & Pilaf Rice $11.90

Photo by Cactuskit

This is as good'ol hearty as beef stew can get. Chunks of tender beef shin and root vegetables are stewed for a good few hours and served with steaming hot pilaf rice. The shin contains more tendons and less fat which is ideal for stewing. This dish is my personal favourite here and I love to have this stew especially on a chilly cold rainy day. It never fails to warm not only my stomach, but my heart too. 4.5/5

If you are not a fan of beef, try Oliv's Black Pepper Pesto Chicken with Rosemary Sauce ($11.90) One whole boneless chicken thigh is marinated overnight with paprika, rosemary and french mustard - Kevin adds in a good measure of ground black pepper to spice things up. I could appreciate the crisp & charred bits outside, while leaving the meat inside still moist and tender. 4/5. If you're looking for a meaner and crunchier alternative, also excellent is the Parmesan Cheese Chicken Cutlet Coriander Dill Cream @ $11.90. 4.25/5 They may seem like simple culifare (pardon the pun), but they can satisfy the simplest of coq cravings.


Char-Grilled Honey Glazed Pork Belly Ribs with Barbeque Sauce ($16.90 for half slab, $26.90 for full slab)

Photo by Cactuskit

Saving the best for the last, this star dish here is so good, it is worth raving about one more time, even if it has been featured before here. This unique recipe combines a special technique with a secret homemade BBQ marinade to provide that melt-in-the-mouth texture:

Instead of basting, the soft-bone ribs are first steamed for 3 hours with the BBQ sauce & left to rest, absorbing & trapping all the moisture in the meat - most of the fat is also removed in the process. Then, more of that special concoction is coated onto the meat just before chargrilling it, to give it added oomph and flavour. The result? A perfectly lean and tender slab. I especially loved the charred and slightly crispy crust and don't miss out on the sides where you can really suck the flavour out of the soft bones. Heaven! All of the kakis gave their stamp of approval. 4.5/5

Conclusion

Western? East-Meets-West? Fusion? Ultimately, you define it & decide for yourself. Whatever it is, Cafe Oliv's revamped menu is bound to please any palate with its brand-new offerings while retaining the old favourites.

Besides the huge variety of starters and entrees, it even contains a 3-step DIY Pasta section where you can select from 3 types of pasta, 7 types of sauces & 11 types of ingredients.

What do all these mean? It means you will definitely be spoilt for choice!

National Day Special Promotion for ieatishootipost.sg readers only!

Good news for you all! Up till the end of August only, Cafe Oliv is pleased to offer its guests 10% discount off the total bill when you quote 'ieatishootipost.sg'. It's that simple - Just mention the blog and you will be entitled to the exclusive discount. That means NO GST and NO Service Charge!

Visit www.cafeoliv.com for more info.

Cafe Oliv
220, East Coast Road
(Near Church of the Holy Family, Katong)
6-344-3114
Open daily from 11:30am - 11pm

What to do next?

Read the previous Cafe Oliv review here

Go down the road and have a nice cup of kopi with nostalgia at Chin Mee Chin

Cross the road to satisfy your Durian craving at Ah Loon's

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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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Persimmons: Fused to Amuse

With Big MOG, ieatfamily and friends

Fisherman's Pie $26++

I think I finally figured out how to make fusion work.

You see, the problem with local fusion is that when stuff tastes too much like the local dish, most people would wonder why they would want to pay so much for something they can get at a hawker centre for a fraction of the price. So the simple solution to the problem is to ensure that what you are serving is 80% Ang Moh and 20% local and not the other way around.

So take for instance Persimmon's Fisherman's Pie. It is more like a Fisherman's Pie than it is like laksa and it worked very well for me. I have a thing for puff pastry with creamy seafood sauce -- just love the way the puff pastry soaks up all that yummy creamy sauce oohah.



Persimmon's version of the Fisherman's pie marries the classic recipe with a hint of laksa taste but without the coconut cream or the spiciness. It was chock full of fresh seafood and not too jialek. It's akin somewhat to Japanese style curry where you get all that umami flavour of the spices but without the heat of an Indian curry. So when you eat Japanese curry, it is distinctly Japanese but with a Indian influence. Similarly, the Fisherman's pie is still distinctly Irish but with a Singaporean influence which is what I think made this dish work. 4.25/5


White Pepper Crab Cakes $16++ (2 pieces)

Crab cakes are another of my all time favourite starters. For one thing, it takes away all the effort of having to peel the crab meat yourself. (Some little old lady at the back of the restaurant has already peeled it for you and hopefully she isn't breaking her dentures doing it) This version is supposed to be reminiscent of our famous white pepper crab dish. It was tasty but I felt it needed some sort of creamy sauce to go with it. It would also have been better if it were slighty thicker so that it keeps the moisture in better. 4/5


Linguini laksa-leaf pesto $26++

Laska Pesto seems to be the in thing for many restaurants recently. The laksa leaf has such a wonderfully distinct taste that one can't help but think of laksa when you taste it. So even though the pasta dish is only made from olive oil and laksa leaves sans the spices and coconut milk, you still can't help thinking about Laksa. As I have said earlier, I think this version works better because it is still closer to the Ang Moh end of the spectrum than the Singapore end. So you are still eating a Pesto Pasta but with a laksa twist. 4/5



According to Sharon, the Curried Chicken Wings were an inspiration from childhood when mom used to deep fry the leftover overnight curry chicken wings. So we are talking about Chicken Wings which have already been thoroughly infused with that wonderful nonya curry flavour before deep frying. The taste was really good but the problem I felt was that the flesh was not as moist as a freshly fried chicken wing. 3.75/5



Mushroom ravioli $22

Being an unabashed carnivore with an obligatory concern about my cholesterol levels, I am always on the lookout for vegetarian dishes that can provide me with as much epicurean epiphany as a foie gras lollipop. Although the Mushroom Ravioli is still some way from hitting that threshold, I must say it is a veggie dish that was revelatory in its own right. The Ravioli is filled with bamboo shoots, water chestnuts and mushrooms and is wonderfully crunchy and savoury. But the real gem is in the chilli cream sauce which was surprisingly good. The funny thing is that if I did not tell you it is made of red chilli, you might not have guessed it. It's a little sweet and hinted of the chilli fragrance without the heat. I could think of a few more ideas with this sauce like maybe a lasagna. It blended perfectly with the Ravioli and the wonderfully sweet sauteed Portabello mushrooms. 4.25/5


Foie Gras Xiao Long Bao

Since this was a lunch hosted by Sharon (who also owns Epicurious), we also got to taste test some experimental items for her next menu. One of these was the Foie Gras Xiao Long Bao. The concept is a XL Xiao Long Bao (extra big small dragon pao - maybe we should just call it a Long Bao) which has the normal meat filling but with a nice chunk of Foie Gras inside. If you are a meat lover like me who always orders the "meat lover's pizza", you would find this a real treat. However, some of the other people around the table found it a tad heavy. What might be a good idea is to serve it with something like a caramelised black vinegar sauce which provide a bit of zest to the otherwise sluggish flavours of the meat and liver.

Conclusion

I don't usually like fusion very much but I must say that there were a few items here that really did hit the right note for me. The place is bright, cheery and informal and would be great for a casual lunch or dinner. As I alluded to from the beginning, my opinion is that local fusion can only work if the dish was more western than local. What do you all think?

Persimmons
50 Tiong Bahru Road
#01-07 Link Hotel Singapore
Tel: 6227 2271
Open daily
This lunch was hosted by Sharon

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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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Molly Malone's: Beer Batter Fish n Chips!

With Damien

Fish and Chips $16 (6 pieces)

It always fascinates me when I think about how far apart the cuisines of France and Britain are. One one side you have Foie Gras, Truffles and Pressed Duck and on the other side of the channel the national dish is Fish n Chips and Meat Pies.

Many would not think of Fish and Chips as fine dining, but it is the kind of food that you sometimes just crave to eat. Nowadays you can find Fish n Chips in almost every corner of Singapore and there are many different variations of it. The fish can be coated with bread crumbs, thin and crisp batter, tempura or even Hainanese pounded cream cracker batter.

Personally, I still like it with the original beer batter and you can find this over at the Cricket Club, but the problem is that it is only available to members and their guests only. Thankfully, Molly Malone's also makes quite a mean Beer Batter Fish n Chips which is available to plebians like myself.



What I like about the batter is that it is crispy on the outside but it has that nice layer of moist and tasty batter on the inside that gives the fish that extra bit of moisture and tastiness. Fishwise they use a very good grade White Basa (Dory) here. I might get lamblasted by the fish fanatics for saying this, but I actually think that you don't really need an expensive fish to make a good Fish n Chips. Any good quality white fish would do. I have tasted Fish n Chips made with John Dory, Atlantic Cod, Haddock and Sablefish and I would admit with a degree of abashment, that I found White Dory to be as good, if not better than the premium alternative. 4.5/5

Conclusion

One of the best Fish n Chips I have eaten. The beer batter is very good and they serve it with malt vinegar and tartare sauce. Funny that you would find such great Fish n Chips in a pub rather than a fish restaurant! Then again, you always find great food in Pubs.

Molly Malone's Irish Pub
56 Circular Road (Boat Quay)
Telephone: 6536 2029

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Saybons: It's French Food on the go!

With damien

Mushroom and Cheese Crepe $4.50

It is good that the younger generation of "hawkers" are venturing out into more international cuisines. It means that we get to eat stuff that we would otherwise find in fancy restaurants at cheaper prices.

Crepes are by no means new to Singapore. They had their day years ago when the famous Crepes Suzette were selling their crepes like, well, hotcakes. And like mosaic tiles, these tasty French fast food may be making a comeback soon.



OK, personally I like these very much. Maybe it is because my mother used to make them with ham and cheese when I was a kid. The outstanding thing about the crepe here is the quality of cheese they use and of course the tasty buttery crepes itself. I really like the chewiness of the cheddar cheese. Both Damien and I initially thought that it was Mozarella at first, but the owner confirmed that it was a special brand of Cheddar. The combination of the savoury, chewy cheese with the crisp (at the edges) buttery crepe and deliciously sauteed mushrooms has hit that "really want to go back to eat again" button for me. 4.5/5



Apart from the crepes, they also sell a variety of French soups and bread with flavored butter. The soup I would recommend is the seafood bisque. This is probably one of the few places in Singapore where you can get a seafood (lobster) bisque for less than $4 without sitting in a restaurant. The soup is made fresh everyday from prawns and crabs and was quite good except that I felt it could do with more of that burnt crustacean taste. The soups are served in cups with covers and you are supposed to sip them like you do coffee. I still prefer to slurp rather than sip my soups. 4/5



Apart from the savoury crepes, they also have a number of dessert crepes. Owner and executive Chef, Daphane, who trained at the world reknown Le Cordon Bleu insists on doing everything as French as she is commercially viable. So she uses Valhorna Chocolates here for the dessert crepes. The one I would recommend is the strawberry with white chocolate. Strawberry and chocolates always work very well together! 4.25/5

Conclusion

The crepes are certainly very good and definitely worth trying. I think the ladies would be happy with the soups as they are made with your waistline in mind, and that means less than 5% cream in the soup. It's got the Singapore Heart Foundation's approval.

As I alluded to in my previous post, soon half of all our food courts will be selling this type of international cuisine! It would be interesting to see if crepes will emerge as the next fad after Doughnuts!

Saybons French Food Factory
17 Phillip Street
10am to 4pm Mon-Fri
www.saybons.com
8101 5678.

Disclosure: This was an invited review

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Crazy Ang Mo: He really is a little Crazy

This shop is closed
With PowerAunty

Crazy Burger $7.90

Khim was the first to tell me about this new Ang Moh Hawker in Bishan when they first opened months ago. A few days after she raved about the food, she went back again and reported that her second visit wasn't as rosy. So I kept it on the shelf for a while. Then the reviews started coming in the forums comparing them with the other Ang Moh Hawker, Botak Jones -- and Crazy Ang Moh came up short. So I thought that that was the end of the line and that this Ang Moh in the Heartlands was not going to appear in the blog.

But then I heard a bit more about this "Crazy" Ang Moh going around with a loud hailer, organizing ice cream eating competitions for the kids and even praying for one particular old man with a frozen shoulder. (The old man apparently came back the next day exuberant that his shoulder was healed!) On top of that, I heard they actually served true blue Aussie tucker (food). So I thought it was interesting enough to go see just how crazy this particular Ang Moh really is.

When I was a medical student in Sydney, my favourite Aussie food were meat pies, fish and chips and Burgers. What makes an Aussie Burger different is that they add a slice of Beetroot to the burger to give it that tangy sweet taste. Takes a bit of getting used to, but it actually does grow on you. So I was really happy to find that Crazy Ang Moh served up an Aussie Burger with the Beetroot as well as a slice of pineapple, sunny side up egg and cheese for $7.90.

The pineapple and beetroot gave the burger a sweetish tingle which I really enjoy. (Same reason why I like Sweet and Sour Pork), though I felt that the meat was ground too fine and was a little over spiced with Oregano. I reckon with a bit of tweaking with the pattie and this burger could be one of the really good and cheap burgers in town. (But you'll have to learn to appreciate beetroot) 4/5


Fish and Chips $6.50

Now, the Burger was close to a Fair Dinkum (true blue) Aussie Burger but I can't say the same for the fish and chips. I have never seen bits of herb in the batter anywhere in Australia. They use cream dory here which sometimes can taste a little muddy. There are lots of very competent hawker fish and chips around and this one just fails to stand out amongst all of them. I guess by using a fish that is more traditionally Aussie like Hake would drive the price up, but at least it would differentiate them from the rest of the local hawker western food. I for one would love to eat a fish and chips that does not have any kind of Dory in it! 3.5/5


Banana Pudding 4/5

The man behind the fryer is Tennis Coach and Wollongong boy, Paul Crinis who came to Singapore on a whim to teach Tennis. He then met one of our lovely Singaporean girls and decided to stay a little longer. When she brought him home to meet Mom, he was so loud that by the end of the visit, she started calling him the Crazy Ang Moh. Now she has a Crazy Ang Moh as a son-in-law and even a half Ang Moh granddaughter.

Conclusion

I must admit that I was not really expecting the food to be first class after reading the reviews. But I think that Crazy Ang Moh does have some saving grace, one being that it is the only joint that serves up an Aussie Burger and I also heard that he does a Roast Leg of Lamb for Weekend lunches for $15.90. (I think that is worth checking out) Plus, I think it is heartening to see an Aussie Bloke in the Singapore heartlands really trying to spread some Aussie culture amongts us more conservative Singaporeans.

Crazy Ang Moh
Bishan St 24
Block 279 Food Court
#01-62/64
Mon to Thur 11am to 10pm,
Fri 11am to 11pm
Sat 8am to midnight
Sun 8am to 9pm

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