Monday, May 15, 2017

Intricate Japanese Dining at Kaiseki Yoshiyuki, Forum The Shopping Mall

Throughout our years of non-stop eating, it’s no secret how much Paul and I love Japanese cuisine. This is actually one reason why we decided to visit Japan last year as we just wanted more, more and more! One thing that I love about the Japanese way of cooking and preparation is how they make every single thing look so pretty. Regardless if it’s just a piece of rice cracker or it’s something more elaborate like a sashimi platter, there’s a lot of thought and creativity poured into each item making your dining experience truly memorable.

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A few months ago, Paul and I were invited to try Kaiseki Yoshiyuki, which is located adjacent to Horse’s Mouth at The Forum Mall. Heading there gave us this sense of mystery, as there wasn’t any big, flashy signage directing you to the restaurant. Instead, you’ll just see a modest sign beside a big black door. Open the door and you’ll be led inside the restaurant. The interiors of Kaiseki Yoshiyuki is so beautiful that I can't help but admire the wall decors down to the plating on the table. All seats face the counter allowing you to directly interact with Chef Yoshiyuki as you watch him prepare your dish.

Chef has prepared a complete 9-course Spring-themed dinner (S$328++) for us but since I currently have strict dietary requirements wherein I’m not allowed to take anything raw, he was so kind to prepare several alternative dishes just for me. I really appreciate this and love how personalized the service is.

Friday, April 28, 2017

Themed Buffet Nights at J65, Hotel Jen Tanglin

It's no secret how much I love buffets! I guess every foodie does. It's the perfect way to dine with a big group of friends and everyone will somehow be able to find the dishes that they love. Also, it's the perfect opportunity to fill your tummy with the best and yummiest things in life.

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So, when Paul and I were invited to try J65's themed buffet nights, I quickly gave a resounding YES! From now until the 25th of May 2017, diners of J65 will be able to try a wide-variety of specialty dishes based on different themes assigned to a specific day:

Sundays/Mondays: International Buffet
Tuesdays: Colours of Asia (local specialties)
Wednesdays: Lobster Rock n Roll
Thursdays: Live Barbecue
Fridays/Saturdays: Seafood Mania 

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We love seafood so we went on a Saturday to indulge. In true Hotel Jen's fashion, one thing that I love about the buffet spread is how interactive most stations are. There are several local dishes where you can unleash your inner chef and DIY your very own Kueh Pai Ti or mix up your own bowl of Rojak.

Thursday, April 27, 2017

O Mamma Mia lands in Singapore!

Growing up, pizza has been one of my favorite comfort food. I guess I've told you about this before and I hope I haven't bored you out. It's about my regular afternoon snack routine with Pan where we would order a box of our favorite local pizza together with a bucket of mojo potatoes and we have been having this for close to 30 years. This has been our signature sisterly bonding activity and just recently, Pan and I did this again when I was back home for a wedding last January. Yes, not even a fully made up face and my long gown can stop me from enjoying our favorite snack. I have a strong feeling this practice is meant to last a lifetime and we'll continue to have our pizza afternoon sessions for decades to come. I can't wait for Pan and I to also share this tradition with our little ones for them to hopefully love pizza that way we both do.

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Anyway, since I've moved to the Lion City, I got to admit that I've always been on a hunt for the best pizza in town that's affordable and easy to have access to. It has been four years since and I'm thisclose to accepting defeat and believing that delicious commercial pizza is not just one of Singapore's forte. That was until Paul and I chanced upon O Mamma Mia, which recently opened at Clementi Mall. As we descend the escalator, we immediately smelled the delicious aroma of freshly baked pizza and everything that comes with it -- tomatoes, basil, the works! Guess this didn't only attracted us but pretty much most of the mall goers as there's a permanently crowd in front of the restaurant. Sitting capacity is very limited as I feel that O Mamma Mia meant for customers to just choose their pizza and pasta and have them to go. 

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Checking out the line-up, I was also surprise that each slice goes below S$5 and it's not a tiny slice, mind you. It's one that can definitely fill you up for a good afternoon snack or if you want something light for lunch. Majority of the pizza flavors go for about S$3.90 so I noticed a lot of the customers would get more than 2 at a time. There are 15 flavors available but this rotates on a regular basis so you'll probably see 6-8 at a time. As for the pasta, there are 5 different types of pasta noodles to choose from and you match this with your choice of sauces too. The pasta dishes are priced slightly higher than the pizza but wait till you see the serving size, it's HUGE! Price ranges from S$7.90 to S$8.20. Still very reasonable if you ask me. 

Now, let the tasting begin! 

Tuesday, April 25, 2017

Back at Yentafo Kruengsonge at Kallang Wave Mall

It has been raining on-off for the past weeks here in the Lion City and seriously, it has been a challenge to pull myself up from bed as this is just the perfect time to curl in bed and sleep all day long. I really can’t wait for the weekend to come as I have big plans of hibernating for as long as I can.

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When it comes to rainy, cold weather, it’s also the perfect time to enjoy a bowl of delicious noodle soup. This then made me think about that dinner that Paul and I recently had at Yentafo Kruengsonge. It wasn’t my first time there as I’ve been to their Cathay Cineleisure outlet but this time, we went to check out their Kallang Wave Mall outlet, which I feel is much bigger and has better seating capacity as compared to the former one.

Tuesday, April 18, 2017

Something new at Dolce Vita Restaurant, Singapore

“Change is good”, they always say. While my OC-self tends to squirm at the thought of dealing with any change in my routine more so a change in my comfort zone, I can’t help but agree. With change, come new discoveries and opportunities, after all. I also believe that change helps us grow in life. We deal with new challenges; we conquer bigger obstacles which leads to a more fulfilling reward at the end of it all. We come out a winner after every change.

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So one big change happened to one of my favourite Italian restaurant here in the Lion City. Dolce Vita Restaurant's head chef, Chef Marco Manocchio, who has been with the restaurant since 2015 recently launched a new menu featuring some of his personal specialties. How's that for a good change?

I was one of the lucky ones (thank you my lucky stars!) to be invited to try a simple repertoire of Chef Marco’s new dishes. Let me share them with you!

Thursday, April 6, 2017

Chef du Partie (CDP) Global Table at the Powerplant Mall, Makati

For the past 4 years, I’ve kept this growing list of restaurants that I’d love to try whenever I get to fly home to Manila. Of course, given that I am only home for a very short period of time and our schedules are normally filled to the brim with errands, family meals and reunions, more often than not, I only get to cross out an average of 5 restaurants during every visit and this is definitely not enough to keep up with the never-ending growth of new restaurants opening in the metro alone.

CDP Global Table at the Powerplant Mall has been part of my list since my first year here in the Lion City. Thankfully, I finally got to cross it out from my list last December when I met up with my best friends T and E for our annual Christmas gathering. With everyone’s tight schedules, we agreed to meet up exactly a day before Christmas Eve. Talk about cutting it real close!

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T was able to make reservations, which I think was a good move given how packed the restaurant was that night. This is also being operated and managed by the same group running Mamou so we all have high expectations on their steak as this is one of our Mamou must-have dishes. Mamou is known to have two sittings per night so I had a feeling CDP implements the same rule but this wasn’t mentioned to T when she made the reservation. Anyway, we all ensured to get there on time to avoid losing our table. For starters, we had Pig’s Ear Fries (Php. 295) which caught my eye as I thought it sounded very interesting. We love pig ears found in sisig so I thought it might be the same. What came was a bowl of crunchy, deep-fried fries-like pig ears. It was yummy and quite addicting especially when dipped in the anchovy vinaigrette served with it. After a while though, the flavor felt too much and luckily, we had another starter to balance it out.

Monday, March 20, 2017

RedRing Treasures Cutlet Noodles in Wisma Atria

Lately I've been craving for fried chicken. Deep-fried, crispy chicken with rice! It doesn't matter if it's the kind that comes in a bucket or the one that's served on a plate, de-boned and ready to eat. The worst thing about it is my cravings come at the middle of the night keeping me wide awake as I nurse my growling tummy. Gah!

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Then, I suddenly I remembered that dinner that we had at Wisma Atria's Food Republic where Paul and I got to try RedRing Treasures. It was upon an invitation from Roy and his father David to try their specialty -- deep-fried chicken cutlet served with your choice of noodles or rice. If there's one thing that everyone should know about food courts, be prepared to stumble upon great and yummy things in there. Roy is based in the US as he's finishing his studies there, so we got to sit down and chat with Mr. David who told us the story of how RedRing Treasures came to be. Apparently, they started in Holland Drive where Mr David and his wife carefully perfected their chicken cutlet recipe as well as the sauces used for their noodles.

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The secret lies in the careful and precise preparation of each dish. They actually have a system for everything so each cutlet is timed to ensure consistency, the recipe is kept top secret within the family members and they personally see through the operations of their stalls on a daily basis. Talk about dedication! 

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