らーめん山頭火

It was a gloomy evening after a brief downpour which rendered Orchard Road cold and heavily congested. As I walked down the street feeling emo and hungry, I was wishing for something warm and hearty to perk me up and a bowl of ramen seemed to fit the bill.



It was an impromptu visit so I went by my gut feeling and picked one value-for-money dinner set which came with a bowl of Shio Ramen and Sake Ikura Rice. Did I mention that I was hungry?

The soup base of the Shio ramen served here was actually pork bone broth seasoned with salt. It was creamy, the flavours intense, and it was one of those rare tastes good enough to make the room go silent.

Apart from the comforting soup base and springy noodles, what I liked about it most was the good mix of toppings including my favourite menma, and that unusual blob of pickled plum.



Her bowl of Asahikawa Ramen ramen soup was tonkotsu broth in shoyu (soya sauce).

Worth-noting was the runny egg which was done pretty well.



The Yaki Gyoza here however were just ordinary, nothing to shout out about.

On a separate note, a check on Wikipedia found that Santouka was named after the famous Haiku poet Taneda Santouka (俳人 種田山頭火). Would the knowing of this little fact help to enhance the taste of your next bowl of ramen here? Well, I'm not sure about you, but it might work for me.


らーめん山頭火
21 Cuppage Road
Cuppage Terrace
Daily
6235 1059

Aoki @ Shaw Centre

One of Les Amis group's earliest foray into Asian cuisine was the Aoki restaurant, which is a fine-dining Japanese restaurant. Orchard Road has quite a number of Japanese restaurant, but only a handful of them can be categorised as fine-dining along Orchard Road.



Although the word Aoki means "blue tree" in Japanese, but from the Chinese point of view, the Japanese Kanji characters reads as Green Tree.



Our Amuse Bouche for the night was the typical Japanese seaweed dish.



Next was the Sashimi Moriawase Tokusen (S$65). The assorted sashimi was very very fresh, and just to be safe the service staff told us that none of the sashimi here comes from the contaminated regions.



Beef Seiro Mushi (S$85) - "Steamed" Top grade Japanese beef over a pile of fresh cabbage and onions in a wooden box steamer. We were advised to keep the lid closed for about 5 to 10 minutes for the beef to be fully cooked, but could not resist taking a photo before it is cooked. After eating the beef, do eat the sweet cabbage which has been "steamed" with the juices from the beef slices.



Mushimono (S$26 per person) - This is Chawanmushi with a twist as the top is generously scattered on the Japanese steam egg. Very intense black truffle taste with chunks of chicken inside the egg, and one of the best dishes of the night.



Sakura Ebi Kakiage (S$25) - We didn't really like this as the prawns did not have much taste when fried like a kakiage.



Asari Miso Soup (S$7), which is Miso Soup with clams. The clams here really adds sweetness to the miso soup. No stale smell and taste here, only the sweet taste of clams plus miso.



Dobinmushi (S$18) which is also known as tea pot soup. As the name suggests, the soup is cooked and served in a traditional tea pot. Diners first pour the stock out and drink it from the "tea cup". After which, the ingredients in the tea pot is eaten.



We ordered 2 sets of Gohan (cooked rice set).



Ended our dinner with the Kuzukiri (S$6) and fruits (S$16). The Kuzukiri is a refreshing change from the usual creamy dessert, and has a nice citrus taste to it. And at this price, the fruit, which is an orange, must have taken the airplane all the way from Japan.


Aoki
1 Scotts Road,
#02-17
Shaw Centre

Sabai Authentic Fine Thai Cuisine @ Ngee Ann City

Thai food always has a special place in the hearts of many Singaporeans. Be it the "touristy" fares or real authentic cuisines, we just like the slightly sour, spicy and lemon-grass flavours which is unique to the food from Thailand.



This is our 2nd review of Sabai which is located at Takashimaya. For years, it has served pretty good Thai food.

Our first dish of the day was the Thai Style Steam Grouper (S$36). The Grouper was steamed with really tasty Thai spices such as lemongrass. There is a pool of flavourful fish stock underneath the fish. Slightly spicy and tangy.



Next was the Pork Ribs (S$23.50), which was fried till crisp, but perhaps a bit too dried as the meat has shrunk.



A simple stir fry dish of bean sprouts with salted fish (S$17.70)



Stir-fried prawns with basil (S$24) - This dish goes very well with white rice. Fresh crunchy prawns plus a savoury sauce with basil leaves.



The Deep Fried Omelette with Minced Meat (S$17.90) was perhaps a bit oily, but still we love our eggs. The minced meat added some texture to the fried eggs.



Sabai Authentic Fine Thai Cuisine
391B Orchard Rd,
#04-23 Takashimaya S.C.
Ngee Ann City

Hot Cross Buns & some recent eats.

Classic Hot Cross Bun & Chocolate Hot Cross Bun from Cedele

Cedele's Classic Hot Cross Buns are available all year round, but when National Hot Cross Bun Day is around the corner, several other flavors . I liked the Classic Hot Cross Bun for its firm bite and for the dried fruits embedded in it. That being said, chocolate addicts might prefer the chocolate version, which is studded with dark chocolate chips and walnut bits!

A recent attempt at NUS University Cultural Centre's Dome cafe's beef pie left me filled but not quite satisfied. Having been reheated in a microwave (although there was a toaster around!), the puff pastry crust of this beef pie was just plain soggy. Its bolognese filling was equally mediocre.

And here're some ice cream photos to round of this short post:

Refreshingly icy strawberry soft serve from Isetan Spring Kyushu fair

 

Sweet potato soft serve from Isetan Okinawa Fair (ending 24 April)

Saint Pierre @ Central Mall

It's been a long long time since we went back to Saint Pierre for dinner. They have a new chef here, and although the chef is still tweaking and adjusting his cooking, we thought it was a good time for us to revisit them.



There were a few empty tables on the night (Thursday) we were there. About 1 to 2 years ago, it will be very difficult to get a table here without reservation. But after the opening of so many top class restaurants in Singapore, it seems that business could be affected for some of the old-timers.



We were served a few Amuse Bouche upon making our order. We ordered 2 sets of demi-degustation menu at S$108.00 per person. Add S$68 per person for wine pairing.



I like this 2nd amuse bouche which had fresh and crunchy vegetables from spring.



Their breads were served in this wooden box with butter and cheese spread. The breads were good, especially the squarish looking one.



Avant Gout - Assorted nibble platter of salmon, caviar, mushrooms



The wine to go with the nibble platter is the Genwurrtraminer Cuvee des Seigneurs de Ribeaupierre 2004 Domaine Trimbach



Next up, the Le Jardin - Heirloom beet pickled with late season truffle vinegar, black olive essence sweet confit sweet tomato, steamed organic asparagus, wild chives scented hazelnut oil and red apple pesto. Personally I didn't really like this dish as it is too bland and I find that everything doesn't compliment each other.



ILR Reserve Semillon 2005 Brokenwood




This 3rd dish was one of my favourite - Risotto Aux Morilles Et Homard - Salted butter poached lobster with morel and wild mushrooms, acquerello risotto, unfiltered chardonnay emulsion and lobster bisque reduction. The seafood (lobster) was fresh and fragrant after being poached in butter. The risotto has soaked up all the flavours.



This excellent Santa Cruz Mountains Chardonnay 2001 Ridge Vineyards was presented to us to go with the lobster.




Before our main course, the Chateau Mazeris 1990 was poured to accompany the duck breast dish.



Our main courses are here. The first being the Magret de Canard - Confit of French duck breast with hyysop flower, organic baby roots, jerusalem artichoke puree, duck lardon, fried bread, tomato cinnamon and cherry sauce. The duck was cooked till tender by the chef, and it was a refreshing change to have mashed artichoke puree as a side instead of the usual potatoes.




The other main dish was a seafood dish: Cabillaud Au Miso - White miso braised black cod with spring vegetables fondue, needle leek, edamame beans, late season black truffle infused gnocchi and dashi scented butter sauce. Even though the black cod was of a small portion, but the flavours and taste of the intense white miso flavours meant that the portion was kept deliberately small. The fresh vegetables by the side were a nice touch.



We were spoilt by our previous visits the various fine dining restaurants by their cheese trolley, and when we saw St Pierre's very own Cheese Trolley, we just had to order a selection of their cheese.



We selected quite a few varieties of cheese for our Cheese Platter (S$20)



To go with the cheese, we asked for a glass of Penfolds Grandfather Port (S$15). Port is sweet and helps to compliment the strong tasting and creamy cheese. A small bottle of crispy crepes was also served for us to munch on with the cheese.



Finally, it's time for desserts. A pre-dessert of very sour and tangy sorbet (lime and lemon) is shown as above.



Our first dessert was the Gateau Au Chocolat - Grandma Stroobant flourless chocolate cake layered with chocolate mousse, waffle tulle and banana sorbet dipped in salted caramel. This is strictly for chocolate lovers as the cake has nothing but pure dark chocolate.



To accompany the chocolate cake dessert, a glass of Rose was served and this is the last wine for our dinner.



We continue to chit chat at the restaurant while munching on the Petit Fours. The sweets which I rememebered fondly are the strawberry jam candy, and also the crisp lime mashmallow.

Overall, although the food is generally good, but perhaps the new chef has to continue to research and find the best ways to mix and match the various ingredients within his kitchen.



Saint Pierre
3 Magazine Road,
#01-01
Central Mall

Talent Café

Talent Café is a relatively new bistro located at the end of Tras Street in Tanjong Pagar. To most, it's a place to meet for good food and great company, but to chef-owner Christopher, the café is where his many talents are showcased.



Lunch was started with a lip-smacking appetizer called Tapas 3.

While the button mushrooms were meaty and juicy, the braised brinjal in olive oil dressing was delightful with slices of toasted baguette.



Marrakash, an oven-baked chicken in wine dish, was upgradable to a set lunch for a few dollars more.



Although pasta in tomato sauce wasn't quite my thing, the beef meatballs were perfect - tender bites of savoury goodness.



You may laugh at me, but it was my first encouter with this fish called Hake.

Having an interesting texture similar to that of crabmeat, the fish tasted almost like cod. How I wished the portion was bigger.

It turns out that hake (which I thought was a Japanese fish) belongs to the family of Cod and Haddock. It is a deep sea fish commonly found in Europe.


Seeing I was busy shooting away, the friendly chef came around to have a chat with us after lunch. It turned out that he who was a passionate photographer himself, was the one behind all the amazing shots on the café menu too!





Beside its sleek black & white furnished main dining area, there are four other sections, one for a different occasion. A parade of colours, if I'm to put it.





Private room good for 6 pax.





I see a lot of potential in this particular section. What do you say?


Talent Café (Facebook)
34 & 36 Tras Street
6536 7077