Culinary Rhasopdy

Minamoto's Kitchen

2006-02-06T05:08:00.000-08:00

Baskin31Robbins, Belmont, California, USA

2006-02-06T02:42:00.000-08:00

Wendy's, Melbourne, Australia

2006-02-06T02:30:00.000-08:00

Khulfi Bar, North India

2006-02-06T02:13:00.000-08:00

Bon Goût

2006-02-06T02:08:00.000-08:00

Joyful Time, Okinawa, Japan

2006-02-06T02:03:00.000-08:00

Olivio

2006-02-06T02:00:00.000-08:00

Seven Heaven Gelato@Fish & Co.

2006-02-06T01:56:00.000-08:00

Ripples Café

2006-02-06T01:53:00.000-08:00

Icekimo

2006-02-06T01:51:00.000-08:00

Big Train

2006-02-06T01:48:00.000-08:00

Da Paolo Gastronomia

2006-02-06T01:43:00.000-08:00

Artivio

2006-02-06T01:40:00.000-08:00

Gourmet Cellar

2006-02-06T01:37:00.000-08:00

New Zealand Natural

2006-02-05T10:07:00.000-08:00

Gelare

2006-02-05T10:00:00.000-08:00

Buttercup Coffee's Ice Cream@Maestro Bistro

2006-02-05T09:51:00.000-08:00

Kapiti

2006-02-05T05:14:00.000-08:00

Menotti

2006-02-05T05:07:00.000-08:00

Venezia

2006-02-05T05:04:00.000-08:00

Fresco

2006-02-05T04:57:00.000-08:00

Estivo Gelateria

2006-02-04T14:56:00.000-08:00

Andersen's of Denmark

2006-02-04T14:54:00.000-08:00

Canelé Pâtisserie

2006-02-04T14:46:00.000-08:00

Kuali

2006-02-04T14:43:00.000-08:00

Bravissimo

2006-02-04T14:41:00.000-08:00

Ben & Jerry's

2006-02-04T14:36:00.000-08:00

Gelatissimo

2006-02-04T14:34:00.000-08:00

Ice³

2006-02-04T14:30:00.000-08:00

Pokka Gelato

2006-02-04T14:21:00.000-08:00

Wild Hibiscus

2006-02-04T14:17:00.000-08:00

Island Creamery

2006-02-04T14:12:00.000-08:00

The Daily Scoop

2006-02-04T14:07:00.000-08:00

The Ice Cream Gallery

2006-02-04T14:03:00.000-08:00

This ice cream parlour ranks top on my list of all my favourite ice-creams eateries. It simply is a doyenne of flavours in the ice creams league. Some of their intriguing flavours include Gula Melaka with Red Bean, Teh Halia(Ginger Tea), Cherry Chocolate, Cappuccino Almond, Green Tea, Irish Cream and Brandied Fig. I remembered a few days before Christmas, when I popped by this outlet, they had Egg-Nog ice-cream as one of their special concoction for the festive season. The Egg-Nog flavour, made with spices such as cinnamon and of course, eggs, were really appealing. Not to mention, a few days before this entry, I had Avocado ice cream at this outlet. Their ice creams were simply out of this world, coupled with equally good wafers or cones, made a divine combination. The parlour also ranks first in terms of their wafers and home-made cones.
Indulgence Index: 10/10
Tel : 6235 0870 Facsimile:6235 9201 Address:491 River Valley Road, #01-20 Valley Point, Singapore(248371) BRANCH at 20 Eastwood Centre Singapore(486442) Tel : 62462926

Gelatos, Sherbets, Sorbets, Sundaes, Soft-Twirls, Ice Cream, etc

2006-02-04T13:55:00.000-08:00

Stop

2006-02-03T02:33:00.000-08:00

Jayzee Café

2006-02-03T02:27:00.000-08:00

Le Muse

2006-02-03T02:21:00.000-08:00

Cereal Killers

2006-02-03T02:13:00.000-08:00

Han's

2006-02-03T01:47:00.000-08:00

Spaghetti de Rebus with prawns

My Secret Garden

2006-01-31T00:21:00.000-08:00

Seafood Harvest

2006-01-30T22:57:00.000-08:00

Lotus Café

2006-01-30T22:50:00.000-08:00

Fosters

2006-01-30T22:22:00.000-08:00

ambush

2006-01-30T22:13:00.000-08:00

Eclectic Attic

2006-01-30T22:09:00.000-08:00

La Forketta

2006-01-30T21:59:00.000-08:00

Romano Ristorante

2006-01-30T21:53:00.000-08:00

F.R.I.E.N.D.S

2006-01-30T21:48:00.000-08:00

ZUKO!

2006-01-30T21:44:00.000-08:00

Gourmet Cellar

2006-01-30T21:37:00.000-08:00

naxos

2006-01-30T21:32:00.000-08:00

L' Antipasto

2006-01-30T07:43:00.000-08:00

Wild Rocket@Mount Emily

2006-01-30T07:37:00.000-08:00

71 Killiney

2006-01-30T07:28:00.000-08:00

Whitebait and Kale

2006-01-30T07:24:00.000-08:00

Spaghetti with pan-seared sea-scallops & rocket tossed in red pesto,

topped with bottarga

Mr Marlin's Sea Mart & Bistro

2006-01-30T07:12:00.000-08:00

Rosso Café

2006-01-30T07:04:00.000-08:00

Angus Steak House

2006-01-30T07:01:00.000-08:00

Garibaldi

2006-01-30T06:55:00.000-08:00

The Tavern

2006-01-30T06:45:00.000-08:00

The Pasta Flogs-Series I

2006-01-30T02:19:00.000-08:00

Woolworths

2006-01-30T02:16:00.000-08:00

Café Ritázza

2006-01-30T01:51:00.000-08:00

Today I had breakfast at Café Ritázza, which is in Rockhampton Hospital. It was the first time that I had seen a doctor in Rockhampton. The visit came as a cultural shock to me because I have never seen doctors in Beach or very casual Wears except here. Like in the A&E department, it is not hard to spot doctors in Billabong or Quiksilver Beach Pants with their garrisons. The funny thing is that the hospital is nowhere near the beach. Café Ritázza is located on the ground entrance of Rockhampton Hospital, Canaing Street, Rockhampton 4700 QLD.

I ordered a pannini, A$5.90, Hot chocolate with marshmallow, A$3 and a slice of Rocky Road, A$3. Rocky Road is a must-have if you are in Rockhampton. It is basically marshmallows compressed onto chocolate bogs, and in the end, you got a piece of delicious chocolate. The hot chocolate with the marshmallows is the hot version of Rocky Road. It is so gooey, fragrant and addictive at the same time that it really keeps me wondering if Willy Wonka had outsourced his factory to Rockhampton. The pannini is another masterpiece by itself. Freshly toasted, it is packed with roast chicken and sundried tomatoes. Pesto sauce is later added and a slice of delicious cheese lays on top of the fillings before toasted.

Indulgence Index : 9/10

Whispers Bar & Café

2006-01-30T01:18:00.000-08:00

Fountain View Restaurant, Rockhampton Plaza

2006-01-30T00:55:00.000-08:00

Wild Parrot

2006-01-30T00:36:00.000-08:00

The Fitzroy River

2006-01-30T00:25:00.000-08:00

Pizza Pasta Plus

2006-01-30T00:06:00.000-08:00

Jamaica Blue

2006-01-30T00:02:00.000-08:00

Hog's Breath

2005-12-31T03:42:00.000-08:00

Cranston Pies

2005-12-31T03:40:00.000-08:00

Stonegrill Dining

2005-12-31T03:37:00.000-08:00

One should never miss beef when you are in the beef capital, Rockhampton. About two and a half million cattle populates the 250 kilometres capital of Central Queensland. Stonegrill Dining is the resident restaurant of Ascot hotel, a budget motel that lies in Musgrave Street, a strip of shops that include a funeral parlour, a bridal boutique, a chemist(pharmacy) and a post office.

The company, or should I say the department were welcomed by Grace, a middle-aged lady and the attendant of the Hotel. She ushered us to the entrance of the restaurant which we otherwise thought was the washroom. Then her colleague explained to us about the concept of Stonegrill Dining and the stonegrill churrasco they serve. Convinced by their amiability, I ordered the 300g Prime Rump, A$20. The prime rump was simple-not marinated, no sauces. The only sauce that accompanied it was the Diane sauce, a sweet sauce dip for the sweet potato wedges by its side. Apparently, Stonegrill enables you to enjoy a meal freshly grilled to your personal taste. The high temperature of 400°C used in stonegrill sears the meat, while retaining the juices and the nutrients. Having to cook myself, my beef became over well done and desiccated. While I ordered Bellow (Beef), my fellow HQ comrades ordered Snap (Crocodile), Jump (kangaroo or Austraroo*), Grunt (pork), Feathers (chicken), Feelers (prawns) or a mix/match. After that fiasco, I settled on a goblet of The Brown Brothers Dolcetto, I think it was Rouge, A$5.50. It is a doux (sweet) wine. I am not a sommelier, but all I could say was it had a berry spritzig finish(fruitty - bursting). The wine does not go with the rump at all. It was more like a dessert wine. All in all, I wouldn't describe the rump as prime. I promised Grace I'll be back there one day.

Where : Stonegrill dining, Ascot Hotel, 177 Musgrave Street, North Rockhampton P.O. Box 5606 COMC 4702

Phone : (07) 4922 4719 Fax : (07) 4922 1076 Tel : +61 0500 500 750

Email : info@stonegrill.com Link : www.stonegrill.com

Indulgence index : 5.5/10

* A group of butchers and Kangaroo-meat advocates have been fighting for the meat of Kangaroo to be called Austraroo and wanted its meat products to be an industry by itself. They faced resistance from some Australians who viewed Kangaroos as the National symbol, and thus should not be eaten. In November 2005, a convention was held, and Austraroo was unanimously agreed upon as the new name of the meat of the marsupial.

Hungry Jack's®

2005-12-31T03:32:00.000-08:00

Hungry Jack's® is a registered trademark of the Burger King Corporation in Australia. The menu, however, is Australian. The decor of the restaurant is American Retro; Elvis Prestley's records adorned the walls, along with Marilyn Monroe and The Beatles. There is a jukebox near the juice bar. Yes, beverages are free-flow, and you help yourself to it. The Jukebox is full of country music, mostly American which is to my liking. I played Willie Nelson's Georgia on my mind.

I ordered a Spicy Country Chicken Baguette Set, that comes with a cup of orange juice and a pack of French Fries (Not Southern), A$6.95 and an ice-cream cone, A$0.30. The baguette was okay, but contrary to its name, it was never spicy. It was also saltish and unlike any chicken patty that I had tasted in Burger King. It was a disappointment, but not a big one.

Indulgence Index : 4/10

Where :

Annandale Annandale S/C, Cnr University Rd & McArthur Rd
Beak House 129 Queen Street, Brisbane
Cavill Ave 8 Cavill Mall, Surfers Paradise
Ipswich 213 Brisbane Rd, Booval
Labrador 148 Brisbane Rd, Labrador
Morayfield 1-11 Deverax Dr, Morayfield
Taringa 14 Morrow ST, Taringa
Westpoint Westpoint S/C-Browns Plains Rd, Browns Plains

In-Camp Meal

2005-12-31T03:29:00.000-08:00

P-I-Q, not P-I-G

2005-12-31T02:50:00.000-08:00

Well, you can't complain about the food here in the campsite, where the business is ran by a monopoly, and often demand is higher than the supply.

(1) Fish fillet and Southern Fries, A$8 and Dairy Farm Milk, A$3. Here in Southern Australia, French Fries are known as Southern Fries. They are a lot more thicker and tasted more like potatoes. But they are still crispy nontheless. Also, in Australia, you have more options when it comes to beverages. They have more natural stuff like juices and milks, which I prefer to softdrinks. Being in Rockhampton, the beef capital of Australia, the freshness of dairy products is ensured.

(2) This platter of Kebab, A$3, Kabana (Australian sausage), A$3, Breaded Chichen Roll, A$3, Herberts & Adams vege and chix pie (from Victoria), $2.50 and Southern Fries, A$2 sat on my safari bed. Sleeping on the safari bed was tough enough. Imagine I have to sat on it. I like the well marinated Kebab, which is deep-fried to crisp, but certainly not the rest; the kabana contains too much Barbeque sauce within the mince and one could hardly detect the meaty taste within it. So was the Breaded Chicken Roll, which I disdained. The most unedible was the Herbert & Adams pie, with a soggy crust, and a rotten caramel creamy filling that contains tough chicken chunks and boggy veges.

(3) Lagsagna and Southern Fries with BBQ sauce, A$5, Fruitopia Orange Juice, A$2. I really like Fruitopia, which is one of the brands carried by The Coca Cola Company, Australia. Sometimes, you got the sour ones, other times, you got the sweet ones. But you will always get lots of pulps in both.

(4) Pizza and wings, A$6 and Orange Juice, A$2.

The above are what a snack or a complete meal would be by itself when we are in camp (see address below). A luxury here is the screening of movies at the canteen. I managed to catch Hellboy, The Italian Job, Sweet Home Alabama, The Stepford Wives, Austin Powers and a couple of others during my free time. Throughout the stay, I learned a few Aussie slang, like sheila means girl, munchies mean snacks and Breako means food. I hope this entry is not seen by any SAF personnel. Otherwise, I may face the same fate as Mr Miyagi from mrmiyagi.blogspot.com

Address : Samuel Hill, Shoalwater Bay, Australia

The Return

2005-12-29T22:47:00.000-08:00

Its been so long since I took a break from floggersphere. This time I decided to revamp this flog. Starting from this, first as a series, I would like to introduce Australian food to you all.

Capricorn Coast

Olive Tree@The Intercontinental, Singapore

2005-09-26T05:20:00.000-07:00

I stepped into this Mediterranean restaurant, feeling really afresh and deja vu...having just finished watching the movie 'Captain Corelli's Mandolin', which revolves around Cephallonia in Greece and of course, the Mediterranean sea and the food. I would really wanted to taste Mediterranean Cuisine for myself.

Olive Tree

As I settled into the Hotel Intercontinental's residence restaurant, I settled for my first bite.

Crab bisque with garlic biscotti

I started off with this soup dish. The Crab bisque was well brothed, but the strong crabby smell that the soup delivers to the nose is ample to deter people. In fact, after a few mouthful, the stench inflated my palate so much that I can't wait to jump on to the other courses around.

Next I have Braised Marinated fish with Soba and sesame oil, seafood pizza and salad with Balsamic Vinaigrette. The Braised Marinated fish with Soba, prepared Mediterranean style, yet was laced with Japanese ingredients tasted pretty much oriental except served cold. The seafood pizza was what I would like to highlight: This Mediterranean pizza tasted pretty similar to Italian Pizza except the sauce was a lot sweeter. For your information, what constitutes Mediterranean cuisine? As the name suggests, it refers to the coastal countries around the Mediterranean sea, from Lebanon in the east to Morocco in the west, and including Italy and France. Mediterranean cuisine allows a lot of room for influences, eg, Spanish as you can see below.

From cw : Seafood crepe with 4 cheese sauce, Spanish Paella, Grilled Squid with Saffron broth, John Dory fillet with lemon and capers sauce, Black Olive rice, Tomato and Mozarella with pesto, Sautee Clam with white wine and bouilallabaisse and fried fish rice (middle)

Have you ever wonder why 4 types of cheeses are used instead of just 1 type. The modus operandus of preparation of this dish: like its metallic counterparts, cheese amalgam melts at different temperture. So while some types of cheese forms crust, others remain melted within, just like the making of a valrhona chocolate cake. Not only this, the variety of cheeses provides different intensity to the taste buds, making this dish truly enjoyable. Another worth to mention delight is the John Dory fillet which literally translates to 'it melts in my mouth'! So buttery and smooth, yet maintaining its firm texture.

From l-r : (CHEESE PLATTER), Munster, Le Coutances, Cheddar , Ruoy and Camembert

What is Mediterranean cuisine without cheese? The variety of cheese is accompanied by dried prune and mango chips, gelatos, grapes and a piece of rye and soda. As a cheese novice, my favourite is Camembert, which is settling and moderately seasoned compared to Ruoy, yet not as overwhelming as Munster or Le Coutances. I tried cheese with the dried mangoes( and the rye and ice cream as well), and they taste amazingly good.

Desserts are my favourite part of the meal. At last, I could end my meal with a self scooped of tiramisu, a cup of rasberry moouse, a slice of apple manjari and New York cheese cake, cappuccino eclair, honeydew tartlet, kueh lapis and cookies. On hind note, they don't really tasted fantastic.

In conclusion, if you love eating seafood and find the wide variety of rice dish alluring, it is recommended that you try this place out. By the way, this buffet dinner costs $38+++.

Contact : Olive Tree, Intercontinental Singapore. 80 Middle Rd, Singapore 188966 Tel : (65)63387600 Email : singapore@interconti.com Link : http://singapore.intercontinental.com/

Jaan@Equinox Complex

2005-07-09T06:59:00.000-07:00

Taking the express lift up to the 70th storey Jaan was an experience for me. It took less than a minute. The ride was pretty smooth except a sudden pressure exterted on to my ears when I reached the pinnacle. Upon reaching the restaurant, I was awed by the view of the bay area. It was a majestic sight (as you can see on the back drop above). As I was monkeying around, the lady waitress came out and ushered us into the restaurant. I sat down and did not hesitate to order. We ordered Smoke Salmon and escargots as our starters. The Smoke Salmon was fresh and it came with a huge chunk of fromage. By using seasoned cheese as a base to the smoked salmon, it tantamounts to a divine combination; it was just slightly salty enough. Next, the grilled escargots in a special cream sauce introduce us to the fine cooking skill of the chef- a mysterious cream sauce with lots of spices and some truffles. It was good and presented to me as a tantalising delight. I wished I could have more. The main courses we had were Pan fried Salmon and Prawn Ravioli. The Pan fried salmon was grilled, and added with a black grain-beany-thingy, and some unusual vegetables which I could not identify with. Ingredients very native to Europe I suppose. The prawn ravioli had prawns bigger than lobsters until it really deviates from a conventional ravioli. No partcular sauce came with this dish, but a lotus roots-based paste. In all, it tasted brilliant. Never have I thought that prawns can be combined with lotus roots. The dessert was good too. The fromage blanc souffle with passion fruit ice cream was a bonus. It was big enough in size for a dessert. The freshly baked souffle basked under the hazy-smoked smell of the cheese, while the passion fruit ice cream that goes with it made the souffle sour enough to aggrrandize both the acidity of the cheese and the passion fruit. The dark manjari chocolate and olive oil truffle with red pepper and rasberry coulis brought the whole lunch to a new height. It is sweet, yet exuding a tinge of spiciness. I could not really describe how it taste, but it is good and experential for a wannabe-food critic like me. I am definitely coming back again. By the way, this 3 course lunch costs $3o nett. If not, an a la carte menu with the same items ordered may cost up to $80. Available during 11.30am-2.30pm on weekdays. Pls make your reservation here,

CONTACT

At least 4 days in advance. They don't accept walk-in customers, apparently.
Links : http://food.asia1.com.sg/gdfd/res_20050313_001.shtml

Address : JAAN, Equinox Complex. Level70, SwissotelThe Stamford Tel: 6837-3322Opening hours: noon to 2.30pm (Mon to Fri)

Tiramisus

2005-07-08T06:52:00.000-07:00

People have been complaining to me about an absence of good tiramisus, esp from some 'expatriates' in Singapore. But I think I am going to disagree with this...There are definitely good tiramisus around. Tiramisu, which means 'pick me up' in Italian were first found in an Italian Red Light District. An Italian story has it that a prostitude, in order to boost her brisk business, came up with an idea of a sponge cake soaked in brandy, and with whipped cream as a compliment gift to her customers before the transaction. Two good tiramisus can be found below, from Singapore :

Canele Patisserie-Chocolaterie, Robertson Walk, Mohammed Sultan Rd ($5.50)

Amici, Lorong Mambong, Holland Village ($7.90++)

what constitutes a good tiramisu?

Fresh cream should be astringent
At least 8 layers (including the fresh cream)
Brandy should not be overwhelming
It should exudes tinges of the aromatic Coffee Powder.

There is a delievery service in Singapore that serves out-of-the world tiramisus, and I mean it.Click

TIRAMISUTRA DELIEVERY

Haggen Dazz@Millenia Walk

2005-07-02T09:43:00.000-07:00

pure pleasure

Its the Singapore food festival! Millenia Walk, in conjunction with this event of the year, Haggen Dazz held a one month long ice-cream stall at the foyer of the main building. I had Pure Pleasure($14.90), a new creation among three others whipped up, especially for this event. Unfortunately, or should I say fortunately?, the new creations have only a 'Julyed' lifespan. Vanilla ice cream is covered in dark chocolates, along with a white chocolate that claims to contain macadamia ice cream, which on apparent I did not taste. Along with chocolate chunks, rasberry(and sauce) and mango sauce, this complete the whole dish. On the facade, it looks really good, but everything changes after the first bite. The Vanilla ice cream tasted more like frozen milk, and the chocolate chunks barely save this this untangy combination. Haggen Dazz ice cream have always tasted bad, really really bad. Except for tiramisu and strawberry cheesecake, please skip the rest of the flavours. The worse : Green Tea and mango. It was a bad experience. I swear I am not gonna patronise Haggen Dazz ever again!

Menotti@Raffles City Shopping Centre

2005-06-17T07:30:00.000-07:00

The Story : My Aunt invited me for Hi-tea. Menotti was having one promotion. We went in. Finish.
What I had :

Mini Tramezzini Rosa (Salmon & Mascarpone cheese with peppermint leaves)
Mini Tramezzini Capricciosa (Julienne carrots & celery with rucola and mayo)
Mini Tramezzini Cardinale (Roast Chicken with black olive paste and eggs)
Mini Rum Baba (Sponge-puffs soaked in Jamaican rum with custard and fruits)
Mini Chocolate Tartlet (Bittersweet Chocolate tartlet)
Mini Sfogliatelle (crispy filo-pastry with ? flavoured custard)
Shakerato aromatico-amaretto (Ice Coffee blended with amaretto sauce)
Granita Caffe (Ice blended Coffee with rum)

The Experience : The names of the pastries sounds as grandeur as operas, but I have to disappoint you, folks. The drinks and salads are brilliant, though.

Indulgence Index : 3/10

Pricing : $12 for 2 pax (On-off promotion for hi-tea)

PS : you are paying for what you eat

Where : 252 North Bridge Road#01-17, Raffles City Shopping CenterSingapore 179103 Tel : +6563339366

Links : http://www.think.cz/eats2/menotti.html

Yong Tau Foo@Chinatown Complex

2005-06-17T05:25:00.000-07:00

Yong Tau Foo

The Story : It was the December holidays. Leo and I took a early run from Lower Delta Road all the way to Chinatown. It was 7.30am-I could smell frangipanis, but they could not suppress my hunger. Up and we went in search of food.
What we ordered : 2 Bowls of Yong Tau Foos
The Experience : It was one that people should not miss when paying Singapore a visit. I mean-the 'Yong Tau Foo'. The Yong Tau Foo was a dish invented by the Hakkas. To many, they were known as the 'Jews of China'. They were original from the north, but they were driven South, and even then they continued to be victims of social crusade. To date, the Hakkas form the largest group of Northern Chinese in the Chinese Diaspora. Because of the need to be mobile, the Hakkas stuffed minced meat (dried or fresh) of any kind into dried Tau Foo, or Tau Pok (beancurd). The Yong Tau Foos, after coming into Singapore with the Hakkas, undergoes a major transition. The Yong Tau Foo, from this stall is run by a Cantonese family-not unusual for a country like Singapore where cuisines no longer is synonymous with one's race. The sesame oil seasoned yellow noodles comes with a fishball, a tau pok, a tau kee, a tau foo, with ikan billis (small fried fish) and chilli sauce as condiments. Basically, this light-hearted meal which is made up of mainly Soya bean and minced fish, made a hunky-dory breakfast.
Indulgence Index : 8/10
Pricing : $2 per pax
Where : Blk 335 Smith Street #02-99 Chinatown Complex, 6am-12pm daily

Eating@Nankin Street

2005-06-17T00:51:00.000-07:00

The Story : On the 16th 0f June, a boy went in search for his lunch...
What I had : mee goreng, with sunny side-up, ice teh tarik
The Experience : Walking in China Square is like walking down memory lane. It brought back some of those memories(the old tenants) 'cos I literally grew up eating the food here. The mee goreng, with the sunny side up, were whipped up by this friendly Indian uncle who cooks his noodles with the quali (wok) passionately like one of those Canto Chef you would probably seen on TV-pretty entertaining just to sit there and see. Anyway, the portions of the noodles are just ample enough, not making you too full or underfed. The Chef also managed to balance the taste of the noodles, such that it is not too spicy or too saltish to the palate. Having eaten mee goreng for the past 17 years, this is one of the best I have come across. The ice teh tarik was from 'Mr Teh Tarik', which is one of those precious gems that had been around here for quite a long time. Throngs of people working in the civic district lined up to get a cup of this aromatic teh tarik, hot or with ice to their office. I tried the first seep, and it captures me. Its good!

Indulgence Index : Mee Goreng, 7.4/10
Ice Teh Tarik, 6.5/10
Pricing : Mee Goreng (inclusive of sunny side-up), $3
Ice Teh Tarik, $1.20
Where : Mee Goreng, from Food Museum, China Square, Nankin St
Ice Teh Tarik, alfresco stall (Mr Teh Tarik), opp Lingzhi Restaurant, China Square

My First Blog - Dinner@Al Dente Trattoria

2005-06-16T23:25:00.000-07:00

The Story : Last year, before watching 'mama mia', the musical, at the esplanade. I have this privilege of having dinner at this dull looking restaurant opposite The Garlic Restaurant with my family. After ushered into our seats,we ordered our food with a load of hesitation. Why? Because the menu is in Italian. To our avail, we settled for the promotion set dinners which were in English.
What We Had : Fricasse de Volaille al' Acienne (Creme of tomatoes), grilled portobello muchrooms, linguini marinara, peppermint ice cream.
The Experience :the hi-light of my dinner is not the main course, which is simply NORMAL spaghetti, but with extra dosage of oregano. Instead, the appetizer, roast mushroom took the limelight away. After sauteered in shallot balsamico vinaigrette, the two slices of mushrooms are roasted over soft fire with a red wine braise sauce to achieve that acquired taste- soft yet crunchy and with a texture of that of a hybrid between that of Tofu and chicken; in one word H-E-A-V-E-N. Mama Mia!

roast mushroom

Indulgence Index : Generally, 6.5/10
Grilled Portobello Mushrooms, 8.5/10
Pricing : $19 per pax (promotion)
Links :

Al DENTE TRATTORIA

A warm welcome to my Flog

2005-06-16T21:27:00.000-07:00

Hi there everyone.. I sincerely hope that you will enjoy reading this blog and get inspired. Anyway this blog is dedicated to my Pop, mom, aunties, uncles, lians, bengs, angmohs, spgs and God. And special thanks to Mr Ryan and Mr Nexus, esp for, which this flog is modelled upon and to his utmost technical support to make this possible.

Vemenudo

At the beginning

2005-06-16T05:50:00.000-07:00

At the beginning, there were no food. So Eve gladly took the apple from the forbidden garden and ate it-
If only they knew how to roast snakes...

eve and the apple