Category: Singapore Food Haven

A Teppanyaki Dinner That Hits All The Right Spots – Teppan Bar Q

Part of a chain of restaurants by the Ishida Kikaku Group, originating from Hakata city in Kyushu, Japan, Teppan Bar Q is the group’s second restaurant in Singapore. This newly opened restaurant is set in the hip and stylish Robertson Quay area.

The founder, Mr Kyota Ishida, also known as Mr K, promotes the taste of Hakata in all his dining ventures. Mr K has been in the industry since he was sixteen when he started working in a French restaurant. His passion for bringing a sense of excitement and discovery to customers through food has led him to open various restaurants around Japan, and now, Singapore.

Teppan Bar Q

Teppan Bar Q is a contemporary teppanyaki restaurant that offers Spanish Tapas with a creative twist. This cosy and inviting diner seats 21 pax around the counter. Indoor and outdoor seatings are available for drinks and light bites. You can also pair a wide selection of wine from Spain to Japan, private-label sakes, fruit liqueurs, cocktail, and beers,  with its dishes.

Roasted Hakata Mentai

One of Hakata region’s speciality is their Roasted Hakata Mentai ($12.90) – marinated roe of Pollock and Cod, specially flown in from Hakata. The roe is sliced into small nuggets, gently roasted on its grill, and topped with capsicum, chilli flakes.

We found this dish a little too savoury for our taste buds. However, it paired well with sake for a full bodied flavour.

Octopus Galician Style

This is an interesting combination – octopus on potatoes ($13.90). The octopus is well-cooked and seasoned to perfection. Topped with paprika powder, olive oil and spring onions on a bed of soft potatoes, this dish tantalised the taste buds. The dish was delightful – tangy, slightly peppery, and just the right amount of savoury.

Foie Gras with Daikon

The Foie Gras with Daikon ($26.80) is our favourite dish and totally stole the limelight. This dish is chef Kyota’s signature Mediterranean-inspired dish. After grilling to perfection, the foie gras is set to rest for 2 minutes. This makes it more juicy and tender.

The smooth and rich foie gras melted in my mouth. The daikon (white radish), soaked in dashi broth, was heavenly. It oozed with unami and dashi and left me wanting more. This is a truly unforgettable dish.

Tonpei Yaki with Rice Cake & Cheese

One of Teppan Bar Q’s must-haves is definitely their Tonpei Yaki with Rice Cake and Cheese ($25.90). The Tonpei Yaki is a thin batter layered with finely chopped cabbage with slivers of pork, egg, and white sauce. The white sauce is a secret mixture of mountain yam paste and mayonnaise. The restaurant’s mayonnaise is homemade with plum-infused soymilk – a healthier choice. Also, good quality eggs from Okinawa are used for this dish. What’s also special is that this dish is served on special earthenware plates. These plates have an infrared effect that draws out the taste of the ingredients evenly. Definitely a must-try dish!

US Ribeye Angus Steak

The US Angus Ribeye Steak ($58.90 for 200g) was cooked to perfection. It was not tough at all and was juicy and tender. Choose from three accompanying sauces – sesame sauce, soy sauce with wasabi, and garlic ginger onion sauce. Out of all the sauces, we felt that the sesame sauce added a punch to the flavour of the beef. If you want to enjoy the natural flavour of the beef, simply opt for the soy sauce with wasabi.

Garlic Fried Rice

A good garlic fried rice consists of loads of garlic fried to a delectable aroma with eggs and rice. This garlic fried rice ($12.90) totally nailed it! On top of all these goodness, the chef added in a fatty portion of the steak from our previous dish which gave our fried rice a surprise burst of flavour for each bite.

Vanilla Ice Cream Kinako

To wrap up your dinner, try their Vanilla Ice Cream Kinako ($6.90). The ice cream is made from kinako – roasted soybean paste which is a healthy option for diners. A brown sugar syrup at the bottom provides a sweet finish to the dessert.

All in all, we love how quaint and cosy this little restaurant bar is. If you’re looking to unwind with friends or would like to have a family gathering in an intimate casual setting, we definitely recommend visiting Teppan Bar Q!

Do note that the servings seen in the pictures are in mini portions as this was an invited food tasting. Besides the ala carte dishes, Teppan Bar Q also offers a set course menu from $60.

In Singapore, Teppanyaki is either found at food courts or at the high-end restaurants. Teppan Bar Q fills the mid-range gap. To find this restaurant, walk along Muhammad Sultan Road instead of Unity Street.

This was an invited food tasting session.

(All photos are taken by the writer)

Teppan Bar Q
11 Unity Street, #01-21/22 Robertson Walk, Singapore 237995
Tel: 65 6235 0629
Opening Hours: Daily, 6pm – 12am

Also, read Decadent Yet Light Cakes You’ll Love – Waku Ghin @ Marina Bay Sands

Choo Choo! JR East To Open Very First Overseas Japan Rail Cafe In SG

Train enthusiasts, cafe hopper, or lover of all things Japanese, we have great news for you! East Japan Railway Company (JR EAST) has just announced that they will be opening their very first out-of-Japan, tourism-themed cafe this November. And the best part of all, this ‘train’ will be arriving in Singapore!

Get your Japan rail passes at the cafe

Set to open their doors on the ground floor of Tanjong Pagar Centre, the Japan Rail Cafe will be a one-stop Japanese-experience for fans of the country. Besides dishing out yummy gourmet food and displaying kawaii items, prospective Japan tourists can also find information about lesser known regions of Japan and even purchase their Japan rail passes here. Now that sure is convenient!

Monthly menu and display updates

If you think this is just another ‘one visit and you’re done’ themed cafe, you’re missing out the fun here. The kawaii display items imported from Japan will be changed EVERY MONTH. The menu, which adopts the latest recipes developed by JR EAST’s F&B outlets in Tokyo, will also be updated on a monthly basis.

Workshops, pop-up booths, and seminars

On top of that, Japan Rail Cafe will also be hosting monthly workshops, and pop-up booths selling items from shopping malls inside JR EAST’s train stations. If you’re too broke to make a trip to the land of rising sun, you can experience Japanese culture at the seminars and get your Japanese (gift or souvenirs) here!

Get advice for your Japan itinerary

Planning the itinerary of an overseas trip can be a bit of a pain but we have a feeling that this cafe will be the perfect place to work on your Japan trip’s rundown. What’s better than having a local help you with your travel plans? At the Japan Rail Cafe, there will be Japanese service staff (fluent in English) who will introduce their home country to you.

2016 marks the 50th anniversary of Singapore-Japan Diplomatic Relations and having a cultural exchange in a casual setting sure is a great way to celebrate the relationship. #relationshipgoals

Japan Rail Cafe
Address: 5 Wallich Street, #01-20/21, Tanjong Pagar Centre, Singapore
Estimated opening date: November 2016

(Header image source: Wikimedia, words by writer)

Also read: Popular Nightspots – Unwind To Recommended Izakayas in Singapore

Bitter or Sweet? Guide To Identifying Your Favourite Durian Types

The king of fruits’ season is here again. Every year, between June and August, is the best time to savour durians. However this year, after a prolonged dry spell, the peak season is delayed. Durian season this year could be later and longer as flowers are still blooming.

Nonetheless, you’ll still need to know how to choose the best durians before buying them. Believe it or not, there are more than 400 types of durians! Whether you like it sweet or bitter, we’ve got it all covered. Read on for our guide to identifying the best durian types.

1. Mao Shan Wang

There’s no doubt that all durian lovers love the Mao Shan Wang. Here’re some tips when choosing a Mao Shan Wang (also known as Cat Mountain King). Look for these distinct features altogether in one durian.

Mao Shan Wang
Flesh colour: Bright royal yellow in colour
Flavour: Bittersweet, creamy, sticky. In the same durian, flesh could be bitter and/or sweet.
Thorns: V-shaped/pointed thorns
Crown: Thorns tend to converge at the base of the stem, forming a bald brownish ring around the stem
Shape: Oval 
Base: Brownish five-pointed star. A little bald.

2. Musang King

Musang King is currently regarded as the best durian in Malaysia. It’s the most sought after, desired and expensive of all durian varieties. It sells for more than twice the price of an above-average durian. To avoid being conned by unscrupulous durian vendors trying to sell you an average durian as the Musang King, here are some features you must not miss.

Musang King
Shell: Yellow-brown to camo-green to tinged with purple
Flavour: Sweet, rich, and creamy, like a toasted marshmallow
Thorns: Rather inconsistent. Either very far apart or close together, could be as thin as a needle, or rather pyramidical.
Crown: Smooth and brownish gap between the stem and thorns.
Shape: Bean-like, like a kidney or egg
Stem: Longer than other durian types 
Base: Brownish five-pointed star. Balder, broader and more pronounced than the Mao Shan Wang.

3. Golden Phoenix 

The Golden Phoenix, also know as Jin Feng, is a pale-coloured durian type with very soft and wet flesh. More affordable than Mao Shan Wang, it is small in size and is very fleshy with tiny seeds and thin husk. The taste of the Golden Phoenix is sweet, bitter, creamy and slightly less pungent than the Mao Shan Wang. It’s considered a ‘value for money’ durian type as you get a good amount of tasty flesh at an affordable price.

Golden Phoenix
Shell: Light green to greyish brown
Flavour: Bittersweet with a more watery texture
Thorns: Skinny and sharp
Shape:  Roundish and oval
Base: Tiny almost non-existent base formed by thorns converging towards the base, forming a tip.

4. XO

If you like your durian strong and bitter, the XO is not to be missed. The XO durian is bitter with its famed alcohol taste – cultivated through an extended period of fermentation inside its shell. Its fruit is usually smaller and the husk is identified by its thin and brownish-green colour. Another point to look out for is its watery thick flesh.

XO
Shell: Thin and brownish green in colour
Flesh colour: Very pale yellow
Flavour: Watery thick flesh, bitter with alcohol aftertaste
Shape:  Roundish, oval, or even starfruit-shaped
Base: Centre depression with thorns pointing inwards

5. D24

D24 is one of the more popular durian varieties. Its flesh tends to be pale yellow and tastes creamy and bitter. As D24 is a popular durian type that is widely cultivated, there are several grades and even sub-categories.

D24
Shells: Homogeneous green/ greenish-yellow
Thorns: Tend to cluster together
Flavour: Neither overly sweet nor bitter, great starter durian for newbies
Flesh: Thick and creamy 
Stem: Relatively short stem with small brown ring around it

6. Red Prawn

If you like sweet durian, Red Prawn (also known as Ang Hei or Udang Merah in Malay) is the right one for you. Its texture is beautifully creamy but often a bit too watery. This durian has a fruity sweet taste. Some varieties have tiny seeds, others have large ones. The red prawn durian shells are thick and hard to open. Though the durian looks large, there may not be a lot of fruit, as the core of the durian is wide.

Red Prawn
Shell:Dusky Brown
Shape: Oval with a wider middle
Flavour: Sticky with sweet aftertaste
Thorns: Short and very widely spaced

7. Black Thorn

Black Thorn durians are the most prized durians of all – more expensive than Musang King. The flesh of the Black Thorn is nearly fiberless and has a bright orange colour.

Black Thorn
Shell: Grey-green
Shape: Round and small
Bottom: Bald bottom with a dark brown spot
Stem: Stubby, short stem
Flavour: Sweet with a bitter after taste
Flesh: Rich, creamy, fiberless, and sticky. Dark orange with reddish hue.

How can we resist these durians? After researching and going through this list, we’re having serious hunger pangs and cravings for durian! It’s time to hunt down the king of fruits and satisfy those cravings!

(Header image by Flickr, edited by writer)

Also, read Durian Lovers! The Best 5 Spots To Enjoy Your Favourite Fruit

Kitchen at Bacchanalia – Send Your Taste Buds On An Adventure!

Nestled in the heart of Hong Kong Street, The Kitchen at Bacchanalia isn’t your average fine-dining restaurant. What catches the attention of passers-by is not just the well-decorated interior, but also the stunning open kitchen concept. The cosy 36 seater really makes fine dining a casual yet intriguing affair.

The Kitchen at Bacchanalia is led by head chef Ivan Brehm. This is Brehm’s first restaurant in Singapore. Born in Brazil, he uses his deep culinary knowledge and experience to create many unique and intriguing dishes. His menu is carefully thought and crafted out. All the dishes I’ve tried did not fail to excite the taste buds.

The entire restaurant exudes a relaxed vibe. The low chatter from the guests and the overall calm ambience makes dining at Bacchanalia comfortable and enjoyable. The waiters adopt a smart-casual look as they are all dressed in shirt and jeans. Upon stepping in, the delicious smell of food wafts through the air while the chefs cook.

The best part? Diners get to watch all the action! From the preparation to the cooking and even to the plating of the dishes.

The capellini pasta was chilled and perfectly al dente. The black garlic mayonnaise and sprinkles of American chilli pepper complemented the pasta and left a sharp and intriguing aftertaste, that wasn’t too overpowering. The black garlic mayonnaise sauce also gave the dish a different texture that wasn’t too soupy or thick.

Hamachi is traditionally known as Japanese Yellowtail fish. It is commonly used in sushi or eaten alone as sashimi. It is normally found in the northern part of the pacific ocean and can be eaten either raw or cooked. Chef Ivan’s dish – Hamachi “On Toast” – consists of cured Japanese Hamachi atop rice and a rice cracker. Little bits of pomelo is added to balance out the saltiness and gives the dish a touch of sourness. The rice cracker also gives the dish its special crunch. All these aspects come together perfectly to wow my taste buds.

Talk about sending taste buds on an adventure – take the popular appetiser dish “Carrot” for example. The plate is filled with… you guessed it! Carrots. The carrots are cooked in different ways; from seared carrots to carrot jams and carrot sponge cakes. Because the carrots are cooked differently, the dish gave me a different perspective of carrots. I never imagined that a carrot could be so sweet and spongy. If I had to eat one kind of vegetable for the rest of my life, I’d choose to eat Chef Ivan’s carrot dish forever!

Another intriguing dish is the sesame cake that was served for dessert. It is a delicious black sesame almond cake served with pink guava sorbet. The sweetness of the sesame cake is perfectly balanced by the tangy-ness of the guava sorbet. The cake is spongy but it also doesn’t fail to melt in the mouth. Paired with the guava sorbet, the combined flavour of this duo really packs a punch. Overall, it makes for an A-star dessert.

If you’re hungry for food that will satisfy both your taste buds and your tummy, The Kitchen at Bacchanalia is definitely the place to go!

The Kitchen at Bacchanalia
Address: 39 Hong Kong Street Singapore 059678
Tel: +65 9179 4552
Opening Hours:
Lunch – Tuesday to Friday, 12pm – 2:30pm (last order)
Dinner – Monday to Saturday, 6pm – 10:30pm (last order)

Brought to you by Discover SG x The Kitchen at Bacchanalia

This was an invited food tasting session.

Also, read Red House Seafood – Comfort Food That Will Chase Away The Blues

Decadent Yet Light Cakes You’ll Love – Waku Ghin @ Marina Bay Sands

In September last year, renowned chef, Tetsuya Wakuda, launched Waku Ghin Patisserie Platine at RISE Lounge, offering 18 types of intricate pastries and petit cakes from the award-winning restaurant Waku Ghin.

The exclusive selection, which changes seasonally, is beautifully handcrafted and lovingly created by Waku Ghin’s pastry team. The cakes are available for takeaway or dine in at RISE lounge, located in the lobby of Marina Bay Sands Hotel, Tower 1.

Each cake is made in-house, using premium ingredients and fresh seasonal fruits from Japan and Europe. The picture-perfect creations are not only easy on the eyes but also on the palate, hitting the right notes for texture and flavour.

Dining at Waku Ghin’s Patisserie Platine is, of course, an experience by itself. Enjoy the stream of natural light from all directions while you sip tea at the lounge – a place where businessmen and tourists frequent any time of the day – and feel like a total tai tai.

Chocolate mousse with raspberry and pistachio

The chocolate mousse with raspberry and pistachio ($12) is a decadent dessert – though there’s a rich cocoa taste, the texture remains light. The cakes here are not at all dense, in fact, it is so light, that it is dangerously easy to polish off an entire cake by yourself without realising it. The ingredients are fresh, as promised, and this rings true in every bite.

Ghin’s cheesecake

Ghin’s cheesecake ($12), a house speciality, is feathery light and it is almost like eating a cloud. For a cheesecake, it goes against the grain of what a typical cheesecake would be like. Waku Ghin’s team pushes boundaries with the cake, making it refreshing and almost airy. It is the type of cake you would eat for a good pick-me-up after a long work day.

Matcha Opera cake

The matcha opera cake ($10) also offers the same fluffy texture as the cheesecake and is very reminiscent of a tiramisu cake. We noted a hint of alcohol in this cake and for each bite, the tastes hit the taste buds quite strongly, but there are so many layers to the taste that the alcoholic tinge is soon forgotten.

Coconut mousse with passionfruit and mango

This bright coconut mousse with passionfruit and mango ($10) also carries the same lightness in texture as the other cakes despite being so dense in the fruit department. The coconut is so subtle in the mousse that it is almost undetectable. This was one of my favourites out of the lot we tried. All the desserts were surprisingly not too sweet either.

Waku Ghin has certainly pushed boundaries to create decadent, yet light desserts. You’ll never feel jelak polishing off an entire cake yourself! Every bite and calorie is worth it, satisfaction guaranteed.

Waku Ghin Patisserie Platine
Address: Rise Lounge, first floor, Marina Bay Sands Tower 1
Opening hours: From 11am daily
Tel: 6688 5568

Brought to you by Discover SG x Foodie Vs The World

This was an invited food tasting session.

Also, read Popular Nightspots – Unwind To Recommended Izakayas in Singapore

Red House Seafood – Comfort Food That Will Chase Away The Blues

Just a stone’s throw away from buzzing Orchard Road sits Red House Seafood along Prinsep Street. Designed to look like a classic old school restaurant for both the interior and facade, Red House has a certain vintage charm to it.

Its fare is far from vintage, very modern local cuisine is offered to its patrons. When we paid a visit to Red House, we sampled their signature dishes such as the charcoal buns with chilli crab fillings ($10 for 3, 40% during lunch from now till December in conjunction with their 40th anniversary). I have always loved how charcoal powder makes the bun so soft. The bright orange filling also pops from the dark grey exterior of the bun, giving it a nice contrast.

We also tried the trio of squid ($32 for S, $64 for L) which was recommended by the manager of the restaurant. When I saw salted egg squid, I was sold, of course. Anything with salty, savoury coating makes me go nuts (I didn’t like the salted egg croissant, just on a side note). The salted egg squid retained its crispiness despite the thick coating of soft salted egg, which gave it a nice contrasting texture. There was also barbequed squid and crispy baby squid.

The barbequed squid was cooked perfectly. Squid, if overdone, gets too chewy and hard, but this was done to perfection and cooked through. The crispy baby squid was crispy as promised and had a pleasant sweetness to it, almost like caramelised Ikan Bilis.

Of course, the chilli crab is a favourite for foreigners to try when they’re in Singapore for the first time. I do believe this is one of the only dishes Malaysians don’t argue with Singaporeans over when it comes to its taste and origins. The thick, gooey gravy complements the crab meat well. I go on a little rant in my other post about how huge Singapore crabs are compared to Malaysian crabs (take a look here).

I love the mantous that come with the chilli crab. In fact, as a kid, I had always hoped my parents would let me take more than one. As an adult, little has changed. Heh.

The last dish we tried that evening at Red House was a nice soupy, crab bee hoon. The broth was thick with crab taste and it was very aromatic. My dining companions were commenting about how the soup here is better than Mellben Seafood’s. That isn’t for me to judge as I haven’t tried the latter. But I was incredibly impressed by the quality of the food here at Red House.

Needless to say, if you’re craving for quality seafood that will never disappoint, head to Red House Seafood @ Prinsep Street. This is the kind of comfort food that will chase away all blues and warm the cockles of your heart.

Red House Seafood @ Prinsep Street
Address: 68 Prinsep St
Opening hours:
Weekdays: 3PM – 10:30PM
Weekends: 11Am – 10:30PM

Brought to you by Discover SG x Foodie Vs The World

This was an invited food tasting session.

Also, read Old Is Gold – 12 Best Food Finds In Mature Estate Toa Payoh!