camemberu writes: Early last month, I received a Fullerton newsletter promoting Jade's weekend dim sum brunch. The dim sum brunch that I always hear is solidly booked for weeks. Wow, could this mean I can finally get seats now? That was good, and not so good at the same time. Good because I can finally try the well-raved dim sum buffet, but not so good because falling demand usually has its reasons. Well, I thought Jade would have a certain standard to uphold, and I was just too curious. Anyway, it seemed a steal at only S$28++ per person (for the 11.30am - 1.15pm sitting) or S$33++ (for the 1.45pm - 3.30pm sitting)....
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camemberu writes: Feeling jaded with regular steaks? Damon Amos has something to reignite your interest.The Head Chef at The Prime Society stirred some culinary buzz with his gunpowder steak that's become the signature of the steakhouse at Dempsey.And for the World Gourmet Summit 2010, he is showcasing the benefits and versatility of gunpowder - for curing, seasoning and even sweetening. Intrigued yet?There's a masterclass on April 21 where you'll get to see him describe how the gunpowder steak came to be, what goes into ...
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camemberu writes: I don't often go for cooking classes, but this one caught my eye. The Asia Food Channel invited us to a Spanish master class by Chef Joseba Jimenez de Jimenez who would share tips and techniques on authentic Basque cuisine. The session held at at the AFC Studio also paired some wines with the food, but my focus was truly on the cooking.The chic, built-in kitchen at AFC Studio is gorgeous and inviting at the same time. The high ceilings lent an airy grandeur to the place, but the bright colours and contemporary furnishings made it casual and ...
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camemberu writes: aIf you have overripe bananas but are sick of making banana bread/muffins/smoothies, try this for a change. Kuih kodok or godok pisang. Gorgeously caramelised fritters using mashed bananas. Easy as pie. In fact, easier than pie! This recipe is very roughly adapted from Bananas.org (see last post), but I used a lot more fruit.INGREDIENTS8-9 medium ripe bananas (those with blackened skin are perfect)1 cup flour3/4 teaspoon baking powder1 teaspoon of saltOil for frying Totally Optional:1 tablespoon Gula Melaka (palm sugar) dissolved in 1 tablespoon hot ...
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camemberu writes: Can you picture Singha Beer (or any beer for that matter) accompanying haute cuisine at a fine-dining restaurant? I'll be the first to admit the image seemed a little incongruous at first, but hey, why not? Sometimes it is good to shake things up a little. The big question is - does it work? Let's find out...Singha Beer commissioned celebrity chef Emannuel Stroobant to create a special menu to show how beer can be enjoyed with high-end cuisine. This one-time menu was unveiled yesterday at Saint Pierre to ...
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camemberu writes: Photo from the InternetThe most celebrated name in deconstructivist cuisine Ferran Adrià will be in Singapore from April 22-23 for the World Gourmet Summit this year!I read on Cuisine Wine & Asia that he won't be cooking but will on 22 April present a 55-minute documentary on "A Day at El Bulli" followed by a Q&A. There are 400 seats (listed as S$48 each) available for this event which will be held at luxury hotel Capella. Somehow that feature story went missing a short while later (so maybe some details are changing), but here is the ...
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camemberu writes: The Makansutra forum monthly dinners are a great way to discover and enjoy good cze-char restaurants. When I heard that the March dinner was going to be at Wo Peng, I knew it was going to be good. Crispy Fish Skin Hong Kong style - deep-fried eel skin accompanied with a superior stock dip (see bowl behind). The crackling fish skin is addictive enough on its own, but when infused with the tasty stock (let it soak a couple of seconds), it's a completely new sensation. Muted crispiness with a burst of savoury soup....
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camemberu writes: When I was given the chance recently to interview the guys from HungryGoWhere, I jumped at it. I like the site and think it's the best of the food-related user review sites out there. Plus the founders (Wong Hoong An, Dennis Goh and Tan Yung Yih, above) have remained a really nice bunch! Here are my quick and dirty dozen questions for them. 1. You get around 670,000 unique visitors a month. How many user reviews do you get a day now on the Singapore site?HGW: We get on average around 40 reviews a day....
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camemberu writes: I have to post this. During my last Japan trip in 2007, we hunted high and low for Go!Go!Curry! in Shinjuku. We saw the signature yellow logo but for the oddest reason, could not find the right staircase or lift to go up. It was late and we were tired, so we abandoned our quest.Little did I expect the yellow Go! Go! Gorilla to come to Singapore....
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camemberu writes: Bonchon is a Korean chain that's a hit in the U.S. A group of four friends (hence "4 Fingers") brought the franchise to Singapore. What caught my attention (besides the NYC subway style wall-tile decor) was the media attention it had garnered. In the U.S., Esquire and GQ lauded Bonchon as "best fried chicken" and The New York Times also did a feature on it. So now, is it really worthy of the praise?...
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