Posts Tagged ‘beef brisket’

Bornga BBQ Restaurant at Star Vista

*Media Invite*

Recently I was invited to try out Bornga, a Korean BBQ Restaurant at Star Vista. I am no expert when it comes to Korean BBQ, having been to only one other a couple of years back at the Esplanade. Which was why I was quite happy to make the trek to Star Vista, even though I live on the opposite end of Singapore.

Established in 2002, Bornga is a BBQ chain restaurant in Korea, and is the brainchild of Jong Won Paik, one of Korea’s most renown celebrity chefs. The opening of Singapore’s restaurant marks the 1st in Singapore and the 13th outlet outside of Korea. You can now find Bornga in China, Indonesia and even one outlet in USA, as well as 33 others in Korea.

Be warned, I will be inundating you with numerous pictures of raw meat. I sure hope pictures of raw meat turns you on, because I sure am getting hungrier as we speak.

Bornga (4)

Okay let me first start with something less bloody…the side dishes. As you know, all Korean meals are accompanied with a variety of small side dishes. I am in awe of all Korean housewives, how they must slave over the stove having to prepare so many different things.

Bornga - Ggot Sal (unmarinated boneless beef; $38) (2)

 Ggot Sal (unmarinated boneless beef; $38)

First up, the Ggot Sal, which is boneless and tender prime beef cuts served non-marinated so that guests can enjoy its deep beef flavour. Now I often hear people saying “oh this meat is great, the beef flavour is not so strong!” and nothing irks me more than to hear those kinds of statements. I’m like, why did you bother to order the dish if you didn’t want to taste it? Notice the rich marbling, which I’m sure is a huge turn on for anyone who loves his meat.

Bornga - Woo Samgyup (thinly sliced beef with BORNGA's special sauce; $22)

Woo Samgyup (thinly sliced beef brisket with BORNGA’s special sauce; $22)

This is one of the favourite dishes in Bornga. Apparently the recipe is patented as the beef slices are seasoned in Bornga’s secret marinade. Unlike the typical Korean BBQ dish of bulgogi which usually appears dull after marinating for at least half a day in dark-coloured sauce, Bornga’s Woo Samgyup is served shortly after being doused in the dressing that retains the meat’s natural colour, while enhancing the traditional bulgogi taste.
While the meat tasted great, I think they can do away with the pumpkin slices as it just looks weird….don’t you think?

Bornga - Samgyup (thinly sliced beef with BORNGA's special sauce; $22) (2)

This is how the Woo Samgyup looked like after being BBQed. Loved the aroma and flavour of the BBQ meat for both the meat dishes I have featured so far. Certainly, keep your calorie counter at home when dining at a Korean BBQ restaurant but it’s well worth the calories! I’m afraid I was a little too busy wolfing the slices down to really pay attention to what Ivy from FoodNews was saying.

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Boathouse and [prelude] Singapore

This is my final entry for Restaurant Week March 2012. After an extremely memorable Monday evening at St Regis’s Brasserie Les Saveurs, it was with high expectations when the Partner and I visited Boathouse opposite Fullerton Hotel.

The 1st thing I did when presented with the menu was to check if Tea & Coffee were included, cuz my friend and I forgot about the coffee at St Regis! Alas, the lunch menu at Boathouse didn’t include beverages, or it would be funny if we missed it again the 2nd time.

Actually, I already knew the menu before hand as I’d browsed through quite a number of restaurants before settling on the Boathouse. Also, that Valhrona chocolate bar dessert was just calling out to me you know. I’d also been to the rooftop aka [prelude] for a networking event, and that was a very nice experience. It was night and the view of Marina Bay Sands was superb! I was more interested in the green laser beams flashing out than whichever director of whichever oil firm I was talking to.

Boathouse Here’s a picture of the restaurant, housed within a 1919 heritage building. It’s quite small actually. This is about 40% of the restaurant already. Where we were sitting, the air conditioning was extremely strong, such that the plant leaves were swaying. I was okay with that for once after the hot trek from One Fullerton.

Boathouse Restaurant Week March 2012 Lunch Menu $35 restaurant week lunch menu. The Partner and I ordered different things so we managed to cover all the items on the menu.

Boathouse - Petuna Ocean Trout with celery root remoulade, sauce rouilleCured Petuna Ocean Trout with celery root remoulade

First up, this fantastic cured Petuna Ocean Trout with celery root remoulade. A nice smoky and not overly salty flavour, every bite of the firm fish was a pleasure. I thought it tasted quite similar to smoked salmon, but most of the time, smoked salmon comes in thin slices. I like it that this ocean trout came in a thick slice to better enjoy the firm bite.

Boathouse - Fine smoothie of cauliflower mushroom & leek fricasse, perfume of truffleFine smoothie of cauliflower mushroom & leek fricasse with added perfume of truffle.

I have to say if I hadn’t eaten the ocean trout, this soup would have been pretty tasty. But because trout was so good, it became a case of me hankering over what the other person ordered. The 1st few mouthfuls were tasty. It was a thick and rich soup, almost as if you were eating finely pureed mushrooms. But then the richness got to me after a while, especially with the truffle oil. Definitely a soup for sharing, if you order this ala carte.

Boathouse - Atlantic Sea Bass with potato fricasse and asparagus Atlantic Sea Bass with potato fricassee and asparagus

Ordered by the Partner. I didn’t try it as I don’t like snapper. The Partner proclaimed it to be an enjoyable dish and didn’t regret what he ordered.

Boathouse - Braised brisket of beef with potato chausson, glazed roots, cauliflower cremeaux Braised brisket of beef with potato chausson, glazed roots, cauliflower cremeaux.

Alas, I once again didn’t enjoy the dish that I ordered.  You know the beef brisket noodles that you order at Chinese restaurants such as Crystal Jade? I was kind of expecting that kind of soft, melt in the mouth beef brisket! This one was tough and stringy! The Partner, who has a PHD in Meatology said that the beef brisket tasted exactly like it should and was very well done, as in well cooked! Too bad he was eating snapper, if not I would have swapped dishes! Well I guess I know not to order beef brisket in Western restaurants anymore.

Boathouse - Valhrona chocoalte bar with vanilla bean ice creamValhrona chocolate bar with vanilla bean ice cream

At last, something I did like! The vanilla bean ice cream was absolutely heavenly. I was busy scooping it into my mouth as fast as possible as it was melting so fast. So creamy tasting. Superb. The chocolate bar was also very nice, although it was pretty one dimensional. Refer back to Laurent Bernard’s Chocolate and Banana Cake and you’ll know what I mean when I say this one is one dimensional.

Boathouse - Selection of sorbet & ice cream (2) Selection of sorbet & ice cream

The Partner’s dessert to end off his meal.

One grouse I had which bugged me the entire meal was that I felt that the staff were too quick in bringing us our dishes. Haha like yeah right, that is a problem? Well you see I know that they had another sitting, and we were there for the earlier sitting. So although the staff never openly asked us to hurry up except for when they brought us the bill without us asking for it, the fact that each dish was served so quickly barely after the plates had been cleared made me feel like they were rushing us. I wanted to have a 3 hour meal like what I did at St Regis, but we scooted out of the restaurant after only ONE HOUR! The amazing thing is that the Partner thinks that the service is great because they were so prompt. Sheesh man, am I asking for too much? This is the Boathouse after all, not the local cafe. I will still return though, cuz I like the ambience, and I want to try that Ocean Trout again!

Boathouse (3)

I like the misty look!

I was just perusing the menus at Boathouse. The Business Set lunch looks really affordable at $32, for a place like Boathouse. Also, check out the Sunday Brunch Boathouse Platter. That looks pretty affordable too. And the $65 afternoon tea set for 2 that includes caviar sandwich, lobster sandwich and foie gras brioche! Who’s free to come dine with me????

 

The Boathouse Restaurant

3 Fullerton Rd #03-01 The Waterboat House Singapore 049215

Monday – Friday 12:00pm – 2:00pm
Monday – Saturday 7:00pm – 11:00pm
Sunday Brunch & High Tea 11:00am – 5:00pm

Tel : 6538 9038

http://boathouse.com.sg/

By Train: Raffles Place to Fullerton Hotel
Walk along the Singapore River to Anderson Bridge; cross the road to the Fullerton Waterboat House

Parking: Optional valet parking available during dinner Mondays to Saturdays.
Nearest alternatives: One Fullerton Basement Carpark or Valet at Fullerton Hotel.

Taxi Instructions: The Waterboat House, standalone building at the end of the Anderson Bridge

Pantry at the Stables – Valentine’s Day

My colleague is rushing me to get this article out because he wants to book a table at the Pantry for Valentine’s Day. So sweet that he’s taking his girlfriend of a few months out to celebrate Valentine’s day! I don’t think the Partner and I have any plans as yet (unless he surprises me heh!), such is the situation with couples who have been together for a while!#!%# I’ll probably be slaving it out in the kitchens of my baking school baking loaf after loaf of boring bread.

Anyway, to get back on track, Marmalade Pantry at the Stables is having a lovely Valentine’s Day menu for the occasion. I was privileged to get to sample the set menu last week and I have to say, not only is the food good, the ambience is very romantic too! As with all Valentine’s Day dinners, the prices are hyped up, but I think $128++ per couple is quite okay for the quality of the food served.

Pantry at The Stables Valentine's Day Menu

Soup : Shellfish consomme encroute with tortellini of crab and coriander

Choice of Mains : Blanquette of beef brisket with trimmed root vegetables, wild mushrooms and shaved truffle

or

Pan Roasted Darne of Tasmanian salmon celeriac, fleuron of mushroom and mustard grain sauce

Dessert : Bitter sweet Chocolate flourless cake with dark cherries in kirsch

(Drink not included)

Pantry at The Stables - Shellfish consomme encroute with tortellini of crab and coriander

Soup : Shellfish consomme encroute with tortellini of crab and coriander

First up, soup. The soup is very light as its a consommé. This is no ordinary consommé though. The stock has been boiled for more than 2 hours, and instead of straining the stock through a muslin cloth or similar, the soup is actually “self-filtered”. Okay I invented that word, but it really is true. The stock is frozen, and when thawed, the liquid drips through the gelatinous bits, which act as filter. So what drips through is super clear and flavourful!

And unlike other puff pastry soup types, the puff pastry is baked in an empty bowl. The soup is later delicately poured in through the slit you see in the puff pastry. The reason for doing this is so that steam from the soup doesn’t make the puff pastry soggy. I have to tell you, that was the flakiest, delicate and most delicious soup puff pastry I have ever eaten to date. It totally overshadowed the tortellini such that I hardly even remember eating it, and all I remember about the tortellini is that it’s skin was super soft.

Pantry at The Stables - Blanquette of beef brisket with trimmed root vegetables, wild mushrooms and shaved truffle  (2) Pantry at The Stables - Blanquette of beef brisket with trimmed root vegetables, wild mushrooms and shaved truffle

Mains 1 :  Blanquette of beef brisket with trimmed root vegetables, wild mushrooms and shaved truffle

The occasions where I normally get to eat beef brisket is at Chinese restaurants such as Crystal Jade, where they have the beef brisket noodles. This beef brisket feels totally different, I felt as if I was eating a most tender piece of steak! Most of the beef brisket was actual meat, with very little of the gelatinous tendons you often get with the beef brisket noodles. The texture and flavour of the meat was just superb. Hands down, I would order this again if I had the chance. Love the little heart shape root vegetable that the chef creatively prepared.

*The portion served for Valentine’s Day will be bigger than in the photo as I had 2 main courses to deal with.

If you are in doubt as to which main course you want to have, order the beef brisket. You won’t regret it!

Pantry at The Stables - Pan Roasted Darne of Tasmanian salmon celeriac, fleuron of mushroom and mustard grain sauce

Mains 2 : Pan Roasted Darne of Tasmanian salmon celeriac, fleuron of mushroom and mustard grain sauce

The salmon was just slightly more cooked than I would have liked, cuz I like mine to be ever so slightly seared, with pink still in the middle. Still, it was delicious and paired very well with the mustard grain sauce. Also loved the fleuron of mushroom. A fleuron is a tiny, crescent-shaped piece of puff pastry used as a garnish, usually atop hot food. This fleuron was rich and flaky, and when biting into it, the mushrooms burst out, creating a wonderful mix of flavours.

*The portion served for Valentine’s Day will be bigger than in the photo as I had 2 main courses to deal with.

Pantry at The Stables - Bitter sweet Chocolate flourless cake with dark cherries in kirsch

 Dessert : Bitter sweet Chocolate flourless cake with dark cherries in kirsch

In my opinion, there’s no better way to end off a wonderful meal, especially a Valentine’s Day one, with a rich chocolate dessert. I loved tit that the chocolate cake was so dense. Every mouthful was a substantial bite of chocolate. I don’t think it was bitter at all, but it wasn’t overly sweet. The ice cream was also sensational, super rich and creamy. The vanilla flavour was evident. I later found out that the ice cream was from the Kapiti brand ice cream, and Kapiti is from New Zealand! YAY! I tell you, one mouthful of the cake plus ice cream sends you to high heavens. The little orange glob there was a glob of salty caramel. Not too sure how it fits into the entire dish so I just ate it right at the end.

And that’s that for the Marmalade Pantry at the Stables Valentine’s Day Menu. If you’re wondering where to have the best Valentine’s Day meal, or the most romantic Valentine’s Day, you may like to consider Pantry at the Stables. You can read more about why I think Pantry at the Stables is so romantic as well as see pictures of the restaurant!

Oh btw, if you still have spare dough left, do try out Marmalade Pantry’s cupcakes. I tried the Nutella one and it was insane. My father and I fought over the crumbs! The nutella frosting was generous and super chocolate. Satisfied all my chocolate cravings for 1 week!

Pantry at The Stables  - Nutella Cupcake 

See link for pictures of Pantry at the Stables

Pantry at the Stables

55 Fairways Drive Singapore 286846
T: +65 6467 9328
F: +65 6467 1608
Reservations: +65 6467 7748
enquiry.stables@themarmaladepantry.com.sg

http://www.themarmaladepantry.com.sg

Map of Pantry at the Stables

Tuesdays to Fridays : 3.00pm to 11.00pm
Saturdays and Sundays : 10.00am to 11.00pm
Closed on Mondays

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