Posts Tagged ‘chicken’

Special 4-Course Dinner at Shatec RECIPES bistro

RECIPES, a full-fledged restaurant managed and operated by SHATEC, will be serving a Four Course Set Dinner Anniversary Menu in celebration of its 30th year. This special menu comprises dishes created by well-known chefs, all of whom are SHATEC alumni. The special menu will be available only on 7th and 14th June (Fridays) for dinner at $42++ per pax. Do show your support for our home grown celebrity chefs as well as encourage the next generation of students from SHATEC to walk towards the route of culinary success!

It’s interesting to note that many of our movers and shakers in the hospitality industry were formerly from SHATEC. Here are some illustrious members:

  • Simon Song – Executive Chef at Four Seasons Hotels and Resorts, Maldives
  • Ignatius Chan – Owner of Iggy’s and a world-renowned restaurateur
  • Justin Quek – Owner of SKy on 57 at Marina Bay Sands
  • Arthur Kiong – CEO of Far East Hospitality
  • Nicholas Lim – Regional Director of Trafalgar Tours

We also got a chance to sample the dinner anniversary menu created by 4 famous SHATEC Alumni but cooked and served by SHATEC students. Of the 4 chefs below, I recognised Chef Pang Kok Keong’s name without any difficulty as he is the owner of Antoinette, the lovely Parisien style patisserie cafe where you can find the best hazelnut nutella crepes in Singapore!

SHATEC RECIPES Bistro (5)

SHATEC RECIPES Bistro (6)

Appetiser – Slow Cooked Pork Belly with Apple Salsa

Created by Chef Randy Chow, Class of 1986

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Rumah Rasa at Bay Hotel

*Media Invite*

When you think of hotel restaurants, Chinese, Japanese, Italian and French cuisine tends to come to mind. So it was quite refreshing to discover that the newly opened Bay Hotel just opposite Vivocity boasts of an Indonesian restaurant! If you ask me, a tourist searching for local Singaporean food would find more similarity in Indonesian cuisine than say Japanese cuisine, so having an Indonesian restaurant in a hotel sounds like the most logical thing to do.

It was a pretty cosy lunch as there were only 3 other bloggers (Yumyumformytumtum, HoChiak and Oyster Diaries) and Dennis She of Publicist PR Communications who hosted the lunch. OH btw, I discovered after lunch that both Yumyum and Oyster Diaries hail from the same JC as I. Is it a small world or what?!

Anyway, back to the food. Rumah Rasah believes on delivering authentic and ibu-esque flavours. Therefore, short cuts go out the window. The rempah paste is made from scratch. Rempah is the building block of any dish and how good the rempah is will dictate how great the dish is. Also, if you order the belado dishes (belado is a chilli-based sauce), you will notice that the belado is laboriously-prepared using a variety of fresh ingredients like chillies, chilli padi, garlic, red shallots, calamansi and toamtoes.

Rumah Rasa - Soto Ayam Madura (A hearty chicken broth with Shredded Chicken, Bean Sprouts and topped with a Potato Croquette) $8 Soto Ayam Madura (A hearty chicken broth with Shredded Chicken, Bean Sprouts and topped with a Potato Croquette) $8

We started the meal with this Soto Ayam Madura. It’s a thin broth that packs a punch. Kind of reminded me of French onion soup, where one doesn’t find many onions in the soup yet you know it’s distinctly onion soup. I find it to be quite different from those you get at the hawker centres, in that this doesn’t taste oily or fattening. The begedil/potato croquette was very tasty as the potato was super fluffy.

Rumah Rasa - Udang Petai Belado (Prawns Stir-Fried in Chilli gravy with Petai Beans) $18 Udang Petai Belado (Prawns Stir-Fried in Chilli gravy with Petai Beans) $18

Here you can see the Belado, which looks very similar to sambal, yet isn’t quite. The prawns were fresh tasting and succulent. I personally don’t like the Petai Beans aka smelly beans, but I found that the bitter flavours infused into the prawns and complemented the sweet prawns.

Rumah Rasa - Ayam Korma (Chicken simmered in Mild Yellow Curry) $14Ayam Korma (Chicken simmered in Mild Yellow Curry) $14

Believe them when they say it’s mild, cuz the curry really was very mild to the extent that it tasted more like spiced up gravy. I did like the chicken however, which I found to be very tender.

Rumah Rasa - Ayam Panggang Berkakak Jakarta (Grilled Chicken served with Rumah Rasa's Spicy Sauce) $14 Ayam Panggang Berkakak Jakarta (Grilled Chicken served with Rumah Rasa’s Spicy Sauce) $14

Love the grilled chicken! The chicken didn’t even need the spicy sauce on the side as it had been marinated in a sticky sweet sauce itself. Very tasty and tender. Finger licking good, if I may borrow the phrase.

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Charly T at 112 Katong

*Media Invite*

The kind people from FoodNews who previously invited me to dinner at Pantry at the Stables and Halia, once again invited me to join them at Charly T at the new 112 Katong Mall. The 1st time, I couldn’t make it as it was my father’s birthday, so I was very glad that they had a subsequent session!

Charly T is a fast-casual chicken based restaurant concept, quite similar to Kenny Rogers. You choose the chicken from 4 different marinades and then you choose the side dishes and special sauces to go along with your main meal.

Chicken Marinades

  • Charly T’s Original Recipe Rotisserie Chicken
  • Kampong Chicken
  • Kansas City BBQ Chicken
  • Black Pepper Chicken

Original Recipe @ $13 (quarter chicken + 2 additions), $24 (half chicken + 3 additions) & $42 (whole chicken + 4 additions)

Kampong Chicken, Black Pepper & Kansas City BBQ @ $15 (quarter chicken + 2 additions), $27 (half chicken + 3 additions) & $46 (whole chicken + 4 additions)

Side Dishes such as:-

  • German Potato Salad
  • Macaroni and Cheese
  • Butter Garlic Rice
  • Fresh Vegetables

Special Sauces:-

  • Chermoula Sauce (a traditional Moroccan sauce of cilantro, garlic and cayenne pepper sauce)
  • Roasted Sesame Sauce
  • Kansas City BBQ Sauce
  • Charly T’s Original Sauce

You can view the full menu and prices here.

Those who don’t like chicken but still want to have a nice evening with their friends can indulge in other signature dishes such as the Kalua Pork and Chicken Schnitzel.

You may not realise this but Charly T is actually a real life person! He has travelled the world and worked at a number of restaurants. You will notice that the dishes served at Charly T are inspired by his travels around the world. Through the restaurant, Charly T hopes that his customers can experience his travels vicariously.

Charly T -Odyssey Juices Odyssey Juices to kick start our meal. These are freshly squeezed juices!

Charly T - Rotisserie Chicken Charly T - Rotisserie Chicken (2)

Personally, I liked the Kansas City BBQ chicken the most as it had the strongest flavour. The other food bloggers also had their own personal favourites so just order what you think you would like the most.

Charly T - Side Dishes

Of the 4 side dishes, I liked the marcaroni and cheese the most. Tasted simple and comforting. I also found the vegetables to be fresh and still crunchy.

Charly T - Signature Sauces

Everyone agreed that the Chermoula Sauce was the best and most interesting flavoured sauce. It kinda looks like the mint sauce you get at Indian restaurants (which I love too btw), but it doesn’t taste of mint obviously. We all loved it so much we all tar powed the sauce! Anyway you can ask for all the sauces just to try out all the flavours.

Charly T - Kahlua Pork

At first I thought the meal was over after all the chicken dishes were out, but there was more to come….This is the Kahlua Pork $16. I know Charly T specialises in chicken, but really for me this was the best dish of the evening! The pork was so tender and just bursting with flavour. Every morsel was enjoyable. The meat had a smoky flavour and was slow cooked to bring out the best.

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Mai Thai Restaurant at Greenwich V

Another lovely restaurant we visited during our Amazing Blogger Race through Greenwich V was the Mai Thai Restaurant. Unlike Paradise Inn which I have been before and familiar with, this was the 1st time that I had heard of Mai Thai Restaurant.

It was soothing to enter the bright and cheery restaurant, and greeted with customary Thai hospitality. Apparently, the restaurant’s motto is “Prioritizing Service over Food”. Sounds odd at first, but it goes to show the amount of confidence they have in the quality of their food that they wish to also highlight service as a priority.

Similar to Paradise Inn, Mai Thai at Greenwich V also boasts floor to ceiling glass walls, or should I call it windows, which lets in sunlight, allowing the food to appear even more attractive and palatable under the natural lighting.

Mai Thai Restaurant - Decorative Piece

Check out this huge decorative piece or what you may call it. Stunningly pretty to look at, photo doesn’t do justice.

Mai Thai Restaurant - Prawn Cake (2)

Prawn Cake / Tod Mun Goong (5 pieces for $12) – Deep fried prawn patty with plum sauce. Enjoyed the prawn cake very much. It was piping hot and crisp on the outside. There was a lot of prawn in the prawn cake, which is good cuz some places like to fool you by giving more fillers instead. The sweet sour plum sauce was a great accompaniment to the prawn cake and on the whole, whetted my appetite even though I’d already eaten a lot at the previous restaurant!

Mai Thai Restaurant - Tom Yum Soup

Tom Yam Soup/ Tom Yam Goong $16.50 – Classic Thai spicy & sour soup with prawns and mushrooms. I can’t take overly spicy food and this spicy Tom Yam soup literally changed my definition of how spicy a soup can be! Beware, don’t take large gulps at one go no matter how appetising it may look! After using the Thai Iced Tea to cool down my tongue, I managed to cut through the spiciness and appreciated the freshness of the ingredients. The soup is very clean tasting and the ingredients such as prawns and mushrooms still retain a good bite. Also loved the tomatoes which added a nice tangy zing to the soup.

Mai Thai Restaurant - Basil Chicken (2)

Basil Chicken / Ka Pao Gai $15.50 – Stir-Fried minced chicken with Thai chili paste, basil leaves & onions. Another spicy dish so beware. The chicken was fragrant and tender. A good dish to order with rice.

Mai Thai Restaurant - Beef Panaeng (3)

Mai Thai Beef Panaeng / Panaeng Nuea $18 – Beef shin in rich red “Panaeng” curry of coconut milk and enhanced with herbs. I was surprised by how tender the beef was. I ate one whole piece by myself even though I was practically bursting. The curry was rich and flavourful. Interestingly, this curry dish wasn’t as spicy as the Tom Yam Soup or the Basil Chicken.

Mai Thai Restaurant - Thai Iced Tea

Thai Iced Tea $3.50 – And a very refreshing large glass of Thai Iced Tea to wash down all the spiciness. They also have a Thai Iced Coffee, which I’d originally wanted to order to give me extra energy, but it was sold out.

All too soon, we had to bid adieu to Mai Thai (yes we spent a grand total of 20 minutes there!) in our quest to finish the Greenwich V Amazing Blogger’s Race. Hope to be able to visit Mai Thai again soon. Easties and Westies can rejoice for Mai Thai is also located at Telok Kurau as well as Chip Bee Gardens.

Mai Thai Restaurant - The Urban Group YEAH!

Read about my visit to Paradise Inn at Greenwich V, as part of the Amazing Bloggers Race.

Mai Thai Restaurant

#02-03 Greenwich V

1, Seletar Road Singapore 807011

Tel: 6752 3688 / 6752 4688

Website http://www.maithai.com.sg/       Email: info@maithai.com.sg

Lunch: 11:00am – 2:30pm
Dinner: 6:00pm – 10:30pm

Other Outlets

Holland V Branch
Blk 44 Jalan Merah Saga

#01-58 Chip Bee Gardens Singapore 278116

Phone: +65 6474-3108    Fax: +65 6474-3100

Telok Kurau Branch

402 East Coast Road

Singapore 428997

Phone: +65 6344-0118    Fax: +65 6346-0616

Azur Restaurant at Crowne Plaza Changi Airport

*Media Invite*

It’s going to be Chinese New Year again and apart from Christmas, Chinese New Year is something I really look forward to each year. Unlike many people I know, I actually love visiting relatives, having relatives over to my place, all the CNY goodies and also the Ang Pow! This is possibly my last year to receive Ang Pows for CNY so I must celebrate doubly hard!

Last Tuesday, I was invited to partake in a Chinese New Year feast at the Crowne Plaza Changi Airport. This Chinese New Year, Crowne Plaza Changi Airport’s award winning restaurant Azur is presenting special lunch and dinner festive menus from January 22, 2012 to February 6, 2012. Diners can indulge in culinary treasures from the festive menu with an array of gourmet dishes from its international buffet. Along with the festive menu, guests will enjoy complimentary Prosperity “Lo Hei” Yu Sheng prepared fresh at a live station.

So before anyone else has done so, I’ve already done my Lo-Hei. In fact, my first Lo-Hei for 2012 was all the way back in October 2011 at Thai Village (can you beat that!). The dishes we had at the tasting session were a sampling of the best dishes available for the festive buffet.

Crowne Plaza Changi Airport Azur Restaurant - Yu Sheng 2

Everyone likes to do the Lo-Hei (Yu Sheng) as it’s quite fun to toss the ingredients as high as possible. It can be quite a rowdy affair with accidental splatters. I think I found some shreds of vegetable in my hair one year! Definitely don’t wear your best shirt on that day. But while people like tossing the Yu Sheng, most don’t enjoy eating the dish all that much. I personally take a few mouthfuls worth and then I start fishing for the salmon and the crunchy golden nuggets.

The Crispy Salmon Skin and Abalone Yu Sheng at Azur Restaurant is quite different from the norm. For the 1st time ever, nobody was interested in the golden nuggets. Instead, everyone was fishing for the crispy salmon skin, which I can tell you is really delicious and far more interesting that plain old crackers now.

**For the festive buffet, diners will enjoy complimentary Prosperity “Lo Hei” Yu Sheng prepared fresh at a live station (only Salmon slices and no Abalone or Crispy Salmon Skin). Whether it’s Yu Sheng for 2 people or Yu Sheng for 20 people, the chef will still prepare it for you! So couples, you will still be able to partake in the good fortune! The Yu Sheng with the Abalone and Crispy Salmon Skin is for takeaway only.

Crowne Plaza Changi Airport Azur Restaurant - Salmon and Abalone Yu Sheng in Chef’s special dressing “Ginger Shoyu” (2) Crowne Plaza Changi Airport Azur Restaurant - Crispy Salmon Skin and Abalone for the Lo Hei

The Salmon and Abalone Yu Sheng in Chef’s special dressing “Ginger Shoyu” was nicely laid out. See the huge bowl of crispy salmon skin? Yummmm. The abalone was nice too but mostly lost in the huge pile of salad. The Ginger Shoyu sauce was very nice as compared to the cheap sweet sauce used in most other places. Scroll to the end to see pictures of the tossing!

Crowne Plaza Changi Airport Azur Restaurant - Treasures from the sea (Fish Maw, Sea Cucumber, Crabmeat, Dried Scallop) (2)

Next up was Treasures from the sea (Fish Maw, Sea Cucumber, Crabmeat, Dried Scallop). This is the type of soup that would be featured in most wedding banquets if the wedding couple chooses not to go for sharks fin. But at Azur, they have jazzed up the soup with lots more ingredients. I found the soup to be flavoured very well with the ingredients used. It was hearty and there was a lot of bite. As you can see from the pictures, it really is chock full of ingredients. The soup was a tad too starchy though and I had to stop at half a bowl in case I couldn’t eat the rest of the lunch.

Crowne Plaza Changi Airport Azur Restaurant - Treasures from the sea (Fish Maw, Sea Cucumber, Crabmeat, Dried Scallop) Crowne Plaza Changi Airport Azur Restaurant - Steamed Garoupa in Pickle Chilli and Crispy Pork Lard (1)Crowne Plaza Changi Airport Azur Restaurant - Steamed Garoupa in Pickle Chilli and Crispy Pork Lard

Steamed Garoupa in Pickle Chilli and Crispy Pork Lard – Now fans of pork lard, you surely have to try out this fish as it’s practically swimming in it. Those crispy brown things are the pork lard! I had a tiny nibble of it, don’t want to be at odds with my doctor, and it was sooo good. The fish itself was tender and fresh tasting. Surprisingly, the pork lard didn’t make the fish taste oily and for me, there wasn’t a noticeable pork flavour in the fish as well, which is a good thing. Instead, what I detected was a hint of sweetness in the soya sauce due to the pickle chilli. For ease of serving, garoupa fillets will be served at the buffet instead of whole fish.

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