W Singapore Kitchen Table–Peter Kuruvita’s Seafood from the Heart

Everyone loves seafood, but did you know that not all seafood are equal? W Singapore and Celebrity Chef Peter Kuruvita have teamed up to showcase to you a dazzling seafood buffet that sources its seafood from sustainable sources, in a way that preserves the well-being of the ocean. People need to eat and pick the right catch so that future generations will still have the chance to enjoy the same joys.

The restaurant Kitchen Table features six live cooking stations for you to experience an extensive range of seafood served with a Sri Lankan flair to showcase Peter Kuruvita’s heritage. Savour specially curated dishes such as the majestic Ambul Thial of Kingfish to King Tiger Prawn Tortellini, Modern Prawn Kottu, Modern Wattalapaan, Vegetarian Pumpkin Curry with Brinjal Roti and Sri Lankan Snapper Curry.

Masterclass with Peter Kuruvita (1)

If Peter Kuruvita looks familiar, it’s because he has appeared on “My Sri Lanka by Peter Kuruvita”. He’s also a well-known chef in Australia, having run the award-winning Flying Fish Restaurant & Bar

Snapper and Curry

We had a quick cooking lesson prior to the start of the buffet where Peter demonstrated how to prepare the simple yet delicious snapper curry.

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Catalunya Weekend Brunch with Passion – 5 reasons why you need to check it out!

Catalunya’s Weekend Brunch Buffet is like no other that I’ve ever experience! It’s rowdy, it’s fun, it’s sensational, it’s fantastic! If you think you’ve seen one buffet and you’ve seen them all, Catalunya’s Weekend Brunch Buffet will change your mind!

Let me tell you five facts about Catalunya’s Weekend Brunch Buffet that sets it apart from the others, culminating in the show stopper….

Catalunya Weekend Brunch with Passion (1)

1. It’s a Spanish inspired buffet

Are there any other Spanish buffets out there? There certainly are a number of Italian ones, as well as International ones, but none that are Spanish focussed.

2. Appetisers Galore

The array of appetisers is mind boggling. The Chacuterie section comprises numerous types of smoked meats such as the much sought after Iberico hams. There is even a whole bowl of steak tartare, which is one of my favourite things. The fish section comprises things like smoked salmon, hamachi with ponzu sauce, sardines and even anchovies. Yes I did say this is a Spanish buffet. And at last count, I saw 7 different types of salads.

I for one normally spend the bulk of my time at the appetiser section when I go for buffets as I love all the raw or smoked meats. They’re not things you can get easily when you dine ala-carte, at least not in this variety. So this buffet is really heaven sent!

3. Buffet line has no mains???

After you have surveyed the buffet line, you will find there are no mains laid out! That’s because the mains will be served to each table around 1.30 pm. What a fantastic idea to do away with the perennial problem of how to make the mains still taste moist, tender and fresh when it’s been sitting under the warmer forever.

Catalunya - Suckling Pig Segovian Style (1)

The suckling pig is surely the highlight of the mains, and really the best that I’ve ever eaten. So tender you don’t even need a knife, and the crackling, oh my, wafer thin and glistening with oil!

4. Fabulous Views

At Fullerton Pavilion, it’s as if you’re dining on water. And you get to enjoy the views of the iconic Marina Bay Sands. Need I say more?

5. It’s a rowdy and passionate affair

For this, no amount of words can do justice. You have to watch the video near the end of this article to see for yourselves!

Scroll down to check out the photos!

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Percolate renovated!

My friendly neighbourhood cafe has grown up! It is now twice as big as what it used to be after the law firm next door moved out.

Percolate (5)

Percolate (2)

The layout is such that the two sides are somewhat separated by a partition wall, but the huge hole in the wall still gives the illusion of space, and yet retains a certain cosiness to it. Guess what, the interior design firm that was in charge of the renovation is my cousin’s boyfriend’s firm. I had no idea about it until after Percolate closed for renovations!

Percolate - Curry Egg Mayo Croissant $7

Curry Egg Mayo Croissant $7

Glad to see that my favourite Curry Egg Mayo croissant was still on the menu! Still tastes just as good as I remember it to be.

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IKYU Niigata Food and Sake pairing menu

At first glance, 4 year old IKYU might strike you as a modern Japanese bar, thanks to its heavy use of metallic furnishings, and even heavier metal chairs. However, the traditional basics of serving quality fresh food exquisitely plated still runs supreme here. IKYU is helmed by the affable Executive Chef Takuma Seki or Seki-San, who at age 41, has had more than 20 years of culinary experience, most recently being Chef de Cuisine of Hide Yamamoto at Marina Bay Sands.

I was glad to be invited to partake in their $98 per pax 5 course Niigata Food and Sake Pairing menu that will be available until 14 June 2015. The menu pays homage to various techniques that have originated from the Niigata Prefecture, such as the use of Wappa-meshi, Hegi Soba and the Le Lectier pear of Niigata. Interesting to note that Niigata boasts 96 sake breweries, as compared to say 30 plus in Kyoto. I am told it is due to the water.

I have been to a number of wine pairing dinners, but never before a sake one, hence I had to bring my alcohol(ic) expert along.

IKYU - Chef Takuma Seki (2)

Seki-San was born in Niigata, hence the lovingly curated menu. Here, Chef Seki is preparing our first course for the day, the sashimi in 3 forms. If you can, grab the seats by the sushi counter. Chef Seki is a hilarious guy and very approachable!

IKYU - Nihonkai sansyu sashimi (1)

Nihonkai sansyu sashimi aka 3 types of Sashimi

We started off with the octopus sucker on the right, which is possibly my 1st time eating octopus sucker of this size. You would think that it would be of a slimy and somewhat soft texture as most small octopuses tend to be, but this was actually bouncy, bordering on crunchy. A very interesting texture that I may not have yet encountered. Above it is the ice plant, which also has a very firm texture. Think black fungus but maybe firmer.

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Saturdays at Portico

Last Saturday, instead of my usual binge and binge some more routine, I spent an interesting afternoon at Portico restaurant at Alexandra. Portico is helmed by illustrious 28 year old Head Chef Nixon Low and his culinary team. I’d missed out on a couple of previous tasting sessions held, and heard that the food was exemplary. Didn’t want to miss out again this time round, even though this time round the focus would be on the upcoming events that Portico will host on the weekends.

Portico Singapore (5)

Stepping into Portico is like stepping into a relaxing and lush garden. If you peer closely enough, you’ll realise that the plants flanking both sides of the seating area are no normal plants, but edible ones. You’ll be reacquainted with them again when they appear in the dishes that you order. I’ve always been a supporter of the farm to fork concept and the organic movement and it was really nice to be able to witness upfront how the plants outside the restaurant are incorporated into the food.

Portico Truffle Fries

Truffle fries and a ton of cheese to keep the bloggers at bay before the event started proper.

Deconstructed Black Forest Cake (1)

For Saturdays at Portico, diners who come to Portico for lunch on Saturdays are invited to stay back and join in their activities held at 3pm, known as Saturdays at Portico. I was told, even if you do not dine there, you are also welcome to join in as well for free! The above deconstructed Blackforest cake was my creation during the hands on plating class! Well the one in the round bowl is Chef Nixon’s model answer, but I think mine ain’t too bad either??

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