Chunky Beef Curry Puff - Sha Zah Confectionery

I'm quite a curry puff fanatic and always take the opportunity to try any curry puff. Most of the curry puffs sold in Singapore are either sardine, potato or chicken. You hardly can find any offering mutton or beef curry puff. During a trek from my residence to East Coast Park, I happen to find this confectionery - Sha Zah along Joo Chiat Place offering assortment ranges of pastry from curry puff, samosa to epok epok with beef, chicken and mutton fillings.

I purchased a mutton curry puff ($1.50) and beef curry puff ($1.70) to try it out. The mutton curry puff is quite a letdown as I could hardly find any mutton chunks or bits in it. It is predominantly fill with potato laced with smell of mutton goodness.

However, the beef curry puff surpise me as I could taste the chunks of beef when I biting into it. The beef is presently flavor with the right level of spiciness and sweetness. Sha Zah's curry puff are baked in oven. Therefore, the skin at the end might be wee bit hard and at times oiler than those fried version. For those curry puff fanatics looking for chunky beef curry puff, look no further as Sha Zah definitely can satisfy your cravings.

Sunday Cookout Afterthought

I have been on a cooking frenzy for the past 2 days, showcasing my food creation in my blog as well as facebook. This is due to my new digital camera acquisition (Panasonic Lumix DMC-FP1) kudos to Panasonic Viera 3D competition. The FP1 have serve me well this past 2 days in documenting my food creation. I'm slowly getting the hang in operating it.

It's time to pay my final respect to my trusty old PSP camera that had been assisting me in recording my trials and tribulations in cooking for the past few years. I also want to take the opportunity to thanks readers that enjoy my post despite my irregular updates.  

Cha Soba With Roasted Basil Chicken Karaage

I decided to have Soba for dinner to combat the sweltering heat. I prefer green tea soba in particular. However, eat cold soba alone any side dish seem too bland. After rummaging through the freezer, I found a pack of frozen basil chicken karaage that is ideal soba accompaniment. 


Cha Soba With Roasted Basil Chicken Karaage

• Cha Soba (available at Daiso for just $2)
• Bonito Sauce (available at Daiso for just $2)
• Basil Chicken Karaage (available at NTUC Fairprice)
• Wasabi

I decide to use the toaster oven bake the Basil Chicken Karaage to reduce oiliness. Baked the Chicken Karaage for 30mins, turning the chicken pieces after 15mins to achieve cripsy consistency. Heat pot with water till it boil. Add in the Cha Soba and reduce the fire as the Cha Soba from Daiso are quite thin and if the water is boiling will cause breakage. Cook the soba for 7 mins and drain in a colander and run thru cold running water to make the soba el dente. Next pour 2 tablespoon of bonito and water to prepare the soba dipping sauce. Add preferred amount of wasabi into the dipping sauce. Bon Appetit.

Iced Lemon Tea Grass Jelly Drink

Today weather is sweltering hot. Ideal for F1 drivers but not for the average joe who doesn't have air-conditioning install in their residence. Luckily, I bought some "仙草" Grass Jelly - a traditional chinese jelly-like desert consume to cool oneself in the sweltering summer. It's normally offer as plain sugared drink. I decide to give it a twist by adding grass jelly to popular summer drink - Iced Lemon Tea.


Iced Lemon Tea Grass Jelly Drink

• 2 Tablespoon of Nestea Ice Lemon Tea Mix
• 4 Tablespoon of Grass Jelly
• 700ml of Iced Water

This drink is best served in 1 litre mug big enough to quench any insatiable thirst. Mix everything in the mug and serve with lots of ice cube.

Roast Prawn Sauce Chicken

Prawn Sauce Chicken is one of the famous dish in "煮炒" literally translate to food stall that offer ala carte dishes that prepared upon order placement. Prawn Sauce Chicken is deep fried but the oil that used to fry the Prawn Sauce Chicken will not be reusable due to Prawn Sauce stench in the oil. In order to reduce such wastage, I decide to roast the Prawn Sauce Chicken instead of deep fry it. The result is uniquely tasteful as the fried version. It doesn't have the oily feeling while retaining the crispiness of the fried version.


Roast Prawn Sauce Chicken

• Prawn Sauce Chicken Powder (Available in all supermart)
• 4 Boneless Chicken Thighs
• Mirin

 Add in the mirin into the chicken thigh to remove the gamey smell. Add in the prawn sauce powder ensure the chicken thighs are evenly coated. Take care not to add to much as the powder contain significant amount of salt. Leave it to marinate overnight to allow the prawn sauce to infuse into the chicken thighs.

Before you roast the chicken thigh, heat up the frying pan with oil and sear the chicken thighs both side for about 3 mins. Place the chicken thigh in well oil oven tray and covered with foil to ensure that chicken remain succulent during the roasting the toaster oven.

Place it in the toaster oven and toast it for 30mins. After that, remove the foil and drain the sauce that accumulate on the oven tray. Put it back into the toaster oven without the foil and grill it 10mins till the skins turn brown and cripsy, Then you're ready to serve it with rice or noodle of choice. 

Sloppy Joe Cheese Wedges

I absolutely adore chips especially potato wedges. With the excess Sloppy Joe fillings leftover, I decide to made Sloppy Joe Cheese Wedges - a decadent version of Carl's Jr Chili Fries. 


Sloppy Joe Cheese Wedges

• Potato Wedges
• Sloppy Joe
• Mozarella Cheese

To control fat intake, I decide to oven cook the potato wedges with toaster oven. You need 30 mins to attain the crispiness of the deep fried version. If you're hard press for time, feel free to fry it in the deep fryer. As for making the Sloppy Joe, please refer to my earlier post on Sloppy Joe Pizza Naan. Line the wedges on baking dish and top it with Sloppy Joe and mozzarella and shove it into the toaster oven and toast for another 5 to 10mins till the cheese melts.

Saffron Chicken Rice

Chicken rice have establish itself as one of the staple cuisine for general singapore populace that you can practically find a Chicken Rice stall in every foodcourt or hawker centre. The default taste for chicken rice more or less is cast in stone. Being a foodie that challenge the norm, I decide to up the ante by adding to saffron (one of the most expensive spice in the world) to this defined cuisine and manage to bring out a whole new taste spectrum.


Saffron Chicken Rice

• Yamie Chicken Rice (available in leading supermarket)
• 5 Saffron strands
• Water

Old School Version

• 1 to 2 cups of Thai Fragrant Rice
• 1 to 2 cups of Chicken Stock
• 1 Pandan Leaf crush and tied to knot
• 5 slices of Ginger
• 5 clove of Garlic crushed
• 5 Saffron strands
• Oil
• Salt

If you want to have quick chicken rice, simply go to leading supermart and purchase the Yamie Chicken Rice as it is rice that is pre-flavored. You simple need to add water and powered up your cooker and you have your chicken rice ready. For this instance, you just need to add in the saffron before you flip on the power switch. To approximate the amount of water needed, you can use the plastic bag that house the rice grain as a gauge. Once it fully cook, you see naturally orange tint in your chicken to indicate that saffron had infused into the rice grain.


For old school who like to do all the nitty gritty steps, simply heat up fried pan with oil and pan fry the garlic and ginger for 2 mins till you smell the aroma release from the ginger and garlic. Add in the rice grain and fry for another 5 mins to let the garlic and ginger infused into the rice grain. Turn off the flame and empty everything into the rice cooker and add in chicken stock accordance to the amount of rice used. Add in the pandan leaf, saffron and pinch of salt and powered up the rice cooker. Once it is done, you have your lovely saffron chicken rice.

Sichuan Mala Noodles With Prawn Gyoza & Sliced Roasted Chicken

My visit to Kim Gary normally is solely restricted to their curry rice as their curry is uniquely different and I'm unable to emulate. But I'm amused that there are patrons order their noodles dishes as they are generally concocted from instant noodle. Today is cold rainy second day of F1 2010, I intend to cook up instant noodle dish - Sichuan Mala Noodles for dinner that is comparable to those serve in Kim Gary.


Sichuan Mala Noodles With Prawn Gyoza & sliced Roasted Chicken

• Sichuan Spicy Seaweed Instant Noodle (currently on offer at $3.15 in NTUC)
• 1 teaspoon or 1 tablespoon of Chongqing Mala Paste
• 2 Frozen Prawn/Pork Gyoza
• 5 slices of Roasted Chicken (available in major supermart)

Boil the sufficient water in a pot and add in the instant noodle seasonings and Chongqing Mala paste. Next add in the frozen gyoza and cook it for 10mins then remove it from the broth and place it in a bowl together with the roasted chicken slices. Add in the instant noodle into the boiling broth. The trick to having an el dente instant noodle is removed the noodles from the boiling broth before it fully soften and set it aside in the serving bowl. After that, let the broth boil until it bubbles and pour it into the serving bowl. The residual heat in the broth will cook the noodles further to the texture of your liking.

Mushroom Sloppy Joe Pizza Naan

I normally dun like the standard pizza base sold in local supermart as most are not partial cook therefore it will take you significant amount of time if you suddenly have pizza craving. Naan is the perfect pizza base alternative as it is readily frozen partial baked and relatively cheaper (you can get 12 frozen partial baked naans at the price of $5.95 at Mustafa) than the frozen pizza base. Sloppy Joe Pizza Naan is the easiest to cook and fastest to make among all my pizza recipe as you do not need to deal with much toppings.



Mushroom Sloppy Joe Pizza Naan

• Delmonte Sloppy Joe Sauce (available in Jason's Market or Cold Storage)
• 300gm of Minced Beef
• 1 Medium Red Onion diced finely
• 1/2 cup of peas
• 1 Brown Mushroom thinly sliced
• 1 Partial Baked Naan
• 2 Cherry Tomato thinly sliced
• Mozzarella Cheese

Sloppy Joe is a thick meat sauce similar to chili con carne or bolognese that can be use as topping for hotdog or filling served with burger bun. Rarely is it used as pizza based sauce as well as a pizza topping. The fastest way to make Sloppy Joe is to grab the really made sauce from supermart. First, you need to brown the onions then add in the minced beef and brown the beef for 10 mins. Add in the Delmonte Sloppy Joe sauce and green peas into the minced beef and onion. Gently stir until the sauce is fully incorporate into the beef. Turn down the heat and let it simmer for 10 to 15 mins then turn off the stove.

Take one naan and spread the Sloppy Joe evenly on the naan surface. Add in the cherry tomato follow by mushroom slice and finally top it off with mozzarella cheese. Pop it into the toaster oven and toast it for 10 mins till the mozzarella start to brown and it's really to serve.

Prawn/Pork Fried Gyoza

Lately, I have been craving for fried gyoza and I decide to have it for breakfast today. For those “十指不占阳春水“ translate literally to those who doesn't do household chores like cooking or cleaning would suggest going to foodcourt or restaurant Ding Tai Fung "鼎泰豐" to settle the craving. Unfortunately, the gyoza offered by the foodcourt or restaurant are unable to satisfied my palate for a more personalized and customize gyoza. I had experiment with many combination of gyoza fillings and by far this is the most flavorful combi that I had concocted. Without further ado, let proceed with the recipe.


Prawn/Pork Fried Gyoza

• 240gm of Minced Pork
• 1 bowl of De-Shell Raw Prawn
• 4 Brown Mushroom finely diced
• 1 tablespoon of finely diced Garlic
• 1 tablespoon of finely diced Ginger
• 2 stalk of finely chopped Spring Onion
• 1/2 slab of firm Tofu
• 2 teaspoon of Knorr Hao Chi powder
• 2 teaspoon of Maggi Chicken essence
• 1 teaspoon of light soya sauce
• 1 packet of gyoza skin (available at Shen Siong Supermart)
• 1 tablespoon of Mirin

For my previous gyoza filling recipes, I always add egg as a binding agent to hold the gyoza filling. From my experience, pan fry egg-bind gyoza filling tend to be quite dry. This time, I decide to replace it with tofu as the binding agent. In a big mixing bowl, mash the firm tofu and add in the rest of the ingredients - minced pork, prawn, mushroom, spring onion, garlic, ginger.

Next add in the flavoring agent - Hao Chi powder, Maggi Chicken essence, soya sauce and mirn into the mixing bowl. Now it is time to get your hand dirty. With a circular motion, blend the mixture until it sticky enough to form a ball. Next it time to fold the gyoza, you can follow the instruction in this video to fold your gyoza. You can fold all your gyoza and place them on tray with wax paper and freeze them in batches and store them in plastic bag. This allow you to take out the amount you need.


Fire up the non-stick frying pan with drizzle of cooking oil, and add in the frozen gyoza let it pan fry for 5 mins then add in 1/4 cup of water and cover with the fry pan and let it steam until the water dry up and wait for another 10 mins and serve. If you prefer much crispy base, leave it for addition 5 mins or more.

Saturday Cookout Afterthought

It had been months since I last update the cookfreak blog as working life (as an IT professional) had taken a toll in both my mental and physical well-being that I took a 3 month sabbatical from work and cooking (including blogging as well).

With current economic situations and inflation, it take one to wonder how one can appreciate the things around you and the things you do in life. I have friends everyday telling me how "sian" they are with their life even those well-to-do friends showing signs of weariness due to stress. Even now, I do not have any answer to this never-ending rat race that seem to entwine everyone including myself.

But one thing I know for sure is my passion for food and cooking never wanes despite all this. As my friends always made fun of me that - "I live to eat" not like them - "eat to live". Truth to their words, I constantly re-invent ways of cooking common cuisine as well as complex one in an economical way everyone can enjoy. I will be sharing in coming post on how one can roast and grill chicken/fish with toaster oven without the need to purchase expensive conventional oven.

"Twilight Killer" Ramen - NANTSUTTEI Ramen

Being a ramen fanatic, I always take the opportunity to try new Japan ramen restaurants that had set its root in Singapore. Nasutte is among the few that I chosen for my taste test as I absolutely adores Tonkotsu soup based ramen and its well known roasted garlic oil topping.



NANTSUTTEI is located at the 3rd floor of new Millenia Walk extension - Parco Marina. I had the chance to try out NANTSUTTEI's garlic oil tonkostu ramen during their initial first week of operation. If I had the time, I normally would like to grace newly open Japanese restaurant during the first 2 weeks as this is the time you get to taste authentic Japanese cuisine as the Japanese cuisine are prepared under the watchful eye of main store chef from Japan.



I decided to go for the full work and order the Charsiew Ramen ($16.00) and additional topping of ramen egg ($2.00). About 15 mins later, steaming hot Charsiew Ramen was served up to me. Without further ado, I took a sip of the soup and was struck by how full bodied the ramen soup was brewed. It is the best tonkotsu soup base I have ever taste shaming even the popular Ippudo, Tampopo or Ichibantei. The black garlic oil further enhance the richness of the Tonkotsu soup to a new level. If your averse to Garlic, you might want to give this ramen a miss if you happen to be Robert Pattinson of Twilight or Twilight fan.


NANTSUTTEI serve thick curly noodles that doesn't lose it el dente despite soaking in the soup. The ramen egg is perfectly cooked with liquid-center yolk that not much ramen restaurant able to attain. I definitely give 2 thumbs up for impeccable attention in making such delectable ramen.

Saturday Cookout Afterthought

I give advice to my friend's mum over Live Messenger on how to go about using the microwave to cook marinated chicken. As reported by my friend, the outcome was pretty successful. However, he commented it seem so tedious and difficult despite the process of using a microwave to cook the marinated chicken is pretty effortless and simple. I cannot comprehend why so many people perceive cooking as tedious and complex.  

I have a friend that say why you can effortless cook dishes that seem so complex and tedious. Well I have my fair share of failure and this saturday cookout is a failure despite it aesthetic appearance. My dutch rendition of Stampot is too dry and the pan fried skewered bacon wrapped dory fish isn't crispy enough. It would be ideal if it is deep fried.
 
Even in failure, you can learn what could be done to improve the failed recipe. As I always say no one is born a cook, it is only whether you have a heart to cook. 

"Bad Mouth" Fried Chicken Wings - Bonchon 4 Fingers

After BBQ Chicken graced Singapore F&B, 4 Fingers Bonchon Crispy Chicken finally hit Orchard ION B4 to contest with the wealth of diverse F&B outlets with the only contender in Orchard ION for the fried chicken wings is Old Chang Kee unless you want to consider Dong Dae Mun which retail fired chicken cutlet etc. By chance, my makan kaki & me found the Bonchon is not vacant during one late sunday night while we wandering aimlessly in ION prompt us to give this Korean fried chicken a go for our money.

Our first look into the Bonchon menu give us a shock of our life. For 3 mid wings & 3 wingstick (3 Chicken Wings) are priced at $7.95 and for a set meal with drink $9.90. There are 2 flavour of choice :- Spicy Chili or Garlic Shoyu. We ordered $7.95 chicken only set with mixed spicy chili & garlic shoyu in order to try all the Bonchon fried chicken flavours.

After paying up $7.95, we move on to "spacious" unique reclining seating area while we wait for the fried chicken to served to us. While we waiting for the chicken served to us, we notice the video adverstisement screening in Bonchon video wall actually is a collection of video comment film from a group of fried chicken lovers "bad mouthing" other fried chicken franchise. Exact details of the comment I won't delve, I leave it those who are interested to dine in Bonchon to take a look. (Note: The video advert was screening during the time of my dinning, as for whether the advert is still screen in Bonchon, I'm unable to verify). After 5 to 8 minutes wait, the fried chicken wings were served to us.

My first glance of Bonchon Fried Chicken Wings, it is very puny like winglet & wingstick if you compared with Old Chang Kee Fried Chicken Wing. I guess maybe the redeeming factor is in its special flavoring sauce that is coated on the fried chicken. I proceed to take a bite on the Spicy Chili flavour. Bonchon is the most crispy fried chicken in Singapore but with a catch. Bonchon is also the driest fried chicken as you can forget about finding any meat juice.

Bonchon crispy crust is due to their special rice flour batter that contribute to its ability to retain its crispiness after being fried for a long time. The spicy chili sauce have a sweet fusion of Gochuzhang (Korean Chili Paste) & Tasbaco sauce which is pretty unique and I quite like it. As for the Garlic Shoyu, it is sweet shoyu with hint of garlic. For a hefty price of $7.95 for 3 dry crispy winglets & wingsticks, it is unlikely I would revisit Bonchon as I prefer crispy juicy chicken.

Handmade Soba That Never Fail To Amaze Me - Shimbashi Soba Raffles City

The sweltering heat bathing Lion City for the past few weeks doesn't seem to abate. Hot food no longer seem tempting to my palate. Nothing beat having soba during hot hot Singapore summer. Normally, I cook dry soba bought from supermarket or Daiso. Irregardless whatever brand of dry soba I purchased, nothing beat freshly made soba kneaded by human hand. Today my craving for quality cold soba prompt me to tried the Shimbashi soba outlet opened in Raffles City Basement. It been 3 years since I last tried the handmade soba at the newly open Shimbashi Soba at Paragon until now I still reminisce the el dente fresh buckwheat taste that deeply imprint in my brain.  

 I went down to the Raffles City outlet with my usual makan kaki, I tempted to take the Soba Serio $12.20 (simply just plain cold soba with soba dipping sauce and nothing else) but my makan kaki as usual indicated Soba serio although you can enjoy a full plate of soba if you calculate based on BOM (bill of material) might not be that valued for money. For value for money, it is best to go for the value set meal that is available in the Shimbashi's menu.

 
I settle for Teriyaki Don Value set that come with complimentary warm or cold soba while my makan kaki ordered the Tempura Don Value set. I ordered cold soba so that I can savor the handmade soba true el dente-ness. If serve warm, the soba will lose its el dente if left to soak in the soap too long. It took about 15 to 20 minutes, before the value sets were served to us.

The cold soba is served in ceramic dish topped with fresh wakame drenched with soba dipping sauce. Unable to hold back any further, I decide to assault the cold soba as its is the primary reason & mission. As I slurped in the cold soba and took my first bite, the memory when I had my first hand made soba in Shimbashi Soba came flooding back. The soba is still as el dente as I remembered with a fresh taste of buckwheat without any floury aftertaste you get from commercial dried soba. The citrus shoyu dipping sauce and fresh wakame is like the the woodwinds & strings in orchestra, compliment the soba very well without overwhelming your palate. You can taste the soba, shoyu & wakame indivdual taste distinctly.

The chicken teriyaki is not too shabby with very crispy chicken karaage drenched lightly with teriyaki sauce. The whole don ensemble is balanced, the teriyaki sauce not overpowering sweet which is good so you can still taste your chicken karaage and it goes well with the japanese rice. I would conclude that Shimbashi Soba's handmade soba never fails to amaze me as rarely I can visit another outlet and still get to savor the same taste & feel as its flagship during its initial opening. 

No Frills Crispy Fried Chicken Buffet - Dallas Fried Chicken & Ribs PMPO

To usher the first day of New Year 2010 is very simple for me, I just manage to book 2 prime seats for Avatar 3D at Cathay Cineplex at the last minute quite a impossible feat I would say. After the movie, we wander aimlessly along Orchard until we settle at PoMo aka ex-Paradiz Centre that got a face-lift and we chanced upon Dallas Fried Chicken & Ribs, a UK Fried Chicken Franchise with a Fried Chicken Buffet $11 per pax from 3pm to 6pm.

We decide to give it a "GO" as we were very famish and avid fried chicken lovers. Before that, I had read several mix reviews on Dallas. But I decide I should try Dallas with an open mind to see how they scale against leading Fried Chicken Franchise like Popeye & KFC. At buffet price of $11, it is a steal consider KFC family feast of 8 pieces chicken easily cost $25 and Popeye 3 pieces can easily reach $9.90.

The $11.00 buffet covers all the items in Dallas menu from Fried Chicken Wings, Nugget, Fish or Chicken Burger and Rolo (which is a chicken prata wrap) and 1 can of soft drink of your choice. We decide to go for the main highlight of the buffet and order 6 pieces of Dallas Fried Chicken. It took about 10 minutes or so and piping hot fried chicken was served to us on a tray layered with . The freshly fried Dallas Chickens were so fresh it literally "cooked" our fingers when we attempt to handle it. Adverse hunger had reinforced our fingers to withstand the heat and we managed to take a bite into the freshly fried chicken.

My first bite instantly conclude (freshly fried) Dallas chicken can easily KO Popeye & KFC off the fried chicken crown as the chicken is so succulent and juicy with crispy skin. In the flavour department, Dallas resemble KFC's original fried chicken. If you expecting the crispy outer crust like KFC's crispy or Popeye's, you will be disappointed. As I prefer the KFC's original flavour fried chicken (as compared to those crispy crust fried chicken) make Dallas's an ideal KFC replacement as you can never get this level of crispiness with KFC's original.

After having our 9th piece of fried chicken, I decide to order a fish burger as I hitting my limit and decide to give their fish burger a try while my friend settle for Rolo to end our buffet spree. Don't expect a MCD fillet`o'fish here as the fish fillet is those normal cheap fish fillet you can get at supermart. As for the Rolo, the prata wasn't fried crispy enough. Overall, the Rolo is still pliable if you not that fussy.

To objectively conclude my review, I would say Dallas is a no frills fried chicken restaurant that offer above average fried chicken (if you're avid KFC original fried chicken fan) with strength in price and freshness. Do note, Sometimes, you might be serve with those pre-fried chicken that was kept in the warmer. (For Buffet Only) You can tried ask the Dallas staff to fried a fresh batch and they will kindly oblige to your request (if they do not have too much fried chicken on the warmer). But be prepare to wait for 30 minutes, if you want your fried chicken to freshly fried.

Wagyu Hotpot Waterloo - Shabuya Vivo City

We chance upon Shabuya a newly open Shabu Shabu restaurant during a jalan jalan session at Vivo City during pre christmas period. The main highlight of Shabuya is that they are offering premium quality cut of meats (Kurobuta pork & Wagyu beef) to satisfy your fussy epicurean tastebuds.

Best of all, Shabuya is offering weekend brunch that include all this premium quality meat for shabu shabu from 11:30am to 4:00pm at $29.90 exclude GST/Service Charge. I had my skepticism that whether Shabuya is really offering real Wagyu beef for shabu shabu as I have my fair share of false claims.

On one eventful saturday, I gathered my makan kaki to give Shabuya a run for our money. I was late for the brunch as I was suffering burnout from my new job as "great power comes with great responsibilities". I was informed by my friend who was already chowing down to succulent Wagyu that the Shabuya brunch buffet have a 90 minutes grace period. I manage to "websling" to Shabuya with only 60 minutes left on the clock.

Luckily, my makan kaki have pre-order a few trays of succulent Wagyu Beef, Angus Rib-eye Beef & Kurobuta to temporary satisfy my insatiable craving for premium meat that can easily cost $20 per 100gram in Mediya or Isetan Supermart at Shaw House. The wagyu serve in Shabuya is a real deal from the as you can see the marbling of fats distribute across the beef. I wouldn't say it is a high grade as the marbling is not very consistent across the beef to warrant a high grade.

It is cut thinly so you do not really need to cook it too long. Simply run it through the hotpot 3 times and it ready for consumption. The Wagyu beef is really tender and so rich with beefy goodness it put other types of beef slice to shame. But the richness might be too overwhelm for those new to eating beef. Fear not, the Angus ribeye beef slice is there to address this issue. For those who couldn't take beef, there is Kurobuta pork loin and pork belly which is equally as good as Wagyu.

Shabuya is a real deal restaurant as they deliver what their buffet promise and do not skimp when customer request for more Wagyu or Kurobuta. I can substantiate this point further as this is the hotpot buffet I ever suffered "Waterloo" like Napoleon for failing to consume the amount I ordered. LOL. Therefore, for those kiasu buffet buff do take note.

Au Naturel Ice Cream - BLIC ICE CREAM CAFE

I would say to find a ice cream that customise to the delicate palate of Singaporean is not easy. I was invited to a pre-launch ice cream savouring session at BLIC ICE CREAM CAFE at Block 802 Tampines Ave 4 #01-23. It is a first time a gourmet ice cream cafe is gracing the eastern heartland of Singapore. I summon my makan kaki to attend this pre-launch ice cream savouring. We took MRT to Tampines and transfer to bus service 22  to BLIC..

The initial appearance of BLIC strike me as a clean and simple ice cream cafe from far. The interior is clean and spacious with sitting area of about 30 person or more so you do not feel sense of over crowding. Being a avid foodie, I place more emphasis on food quality than general ambient.

At BLIC's icrecream counter, I'm indeed spoilt with decadent flavours namely Almond Bird Nest, Mao Shan Wang (Durian), Bailey's, SCAM (Soursop, Calamansi & Martini). There are few classic flavours like Mexican Vanilla, Double Choco, Coffee, Rum & Raisin and fruit series like Passion fruit, Banana Peanut Crunch, Cempedek and Mango.

I was given a taste sampler of all the flavours and the main draw of BLIC is their ice cream is not too sweet and the taste is distinct. BLIC's ice cream flavours are not restrictive as those conventional creamery like Swenson or New Zealand's ice cream. The main highlight of BLIC ice cream is you taste each of the ice cream in its true natural flavour. You don't taste any hint of flavour enhancer or stabiliser that are normally added in commercial brand ice-cream. I would say BLIC is as close as you can get for an au naturel ice cream.

My favorite BLIC's ice cream flavour is Cempedek. Cempedek is not readily available in most ice cream parlour. I have chosen Cempedek, Baileys and Rum & Raisins for my pre-launch taste test. Cempedek ice cream really blow my mind with its rich wholesome taste that I thought I'm eating the real fruit. Bailey taste is clean and sharp and doesn't shy from those established creamery like Udders or Tom's Palette. Rum & Raisins was prepared differently the liquored raisins are keep separate from the ice cream and upon serving, the raisin are added and rolled into the ice cream so that the rum soaked raisin can permeate immediately to the ice cream. It good to see that an au naturel ice cream cafe have set it roots in the eastern heartland of Singapore to provide a more healthier choice for health conscious Singaporean.