Tuesday, October 25, 2016

Le Binchotan: French- Japanese Tapas @Amoy Street

Chef Atsuhiko Hagiwara together with Chef Jeremy Chiam created a fascinating menu with a creative touch. Combined with the creative cocktails by Sugar Ray Ruban, designed to go with the tapas, it is a certain plus for a dining experience.

Sunday, September 25, 2016

Oktoberfest 2016 with Erdinger @ Suntec City!

O’zapft is‘!


We have once again come to the part of the year where beer is the highlight. Yes it's Oktoberfest and its quite a relief if you can't fly over to Munich's Theresenwiese, we have one that is close to home. Though not as big scale, it definitely has the mood!
For the FIRST time, Erdinger Oktoberfest will be held over 3 major shopping centres in Singapore! Not only do they try to replicate the feeling of being in the actual Oktoberfest, the beer, food, music, costumes are all in place.

Now the main thing of Oktoberfest is the beer.

For the virgin beer (or even alchohol drinkers!) Alkoholfrei simply means "free of alchohol".

Some translation

Dunkel - "dark" - Dark beer

Weissbier - "Wheat or commonly known as White beer"

The first three from left to right is what you commonly get in the supermarkets and over the counters.

Highlight of the Oktoberfest is always the Oktoberfest Limited Edition beer.

The Oktobefest beer was quite light bodied, medium carbonation and fruity; pale golden amber and had a short finish with medium creamy off-white foam head to the beer. Surprisingly short but it goes really well to cut into the saltiness and the high-fats of typical beer food. Other than on the grounds, you can find this in the supermarkets at limited stock. Ladies, we are sure you will like it!

And did you also know that Erdinger is bottle-fermented, like champagne, where the beer matures in the bottle instead of the fermentation tank. Bottle-fermentation gives Erdinger its distinct fresh malty taste.


Erdinger has also made arrangements for food from Pasarbella, Indochine, Balaclava.

We recommend that you have the roasted pork belly and the chicken wings together with the beer!

Besides drawing shoppers to Oktoberfest, Erdinger is also making a concerted effort to bring the festival to the masses by introducing Singapore’s first-­ever Erdinger BARcycle!

A mobile counter-­top bar that brings the party right to where one’s at, the Erdinger BARcycle is equipped with a beer dispenser that offers complimentary tasting portions of all four varieties of Erdinger beer. The one-­of-its-kind mobile bar will be quite literally a moving experience, as it travels along a designated route, picking up party-­goers along the way*. The Erdinger BARcycle sits a maximum of 15 persons and is complimentary to public who meets the legal drinking requirements. *you can log on to www.erdingeroktoberfest.com.sg for more details on BARcycle routes and locations.


Games are also available. Be you or your friends be happy from the hoppy beers, or be plain happy about everything, these games are bound to entertain! See which of you can hold the mugs of beers the longest or hit the hardest!

Erdinger will also be collaborating with bars and pubs across Singapore in fringe Oktoberfest celebrations, offering promotional prices on specialty brews. Do look out for these promotions or ask the bartenders at bars which serve Erdinger!

Details of Erdinger Oktoberfest 2016

21st Sept to 2nd Oct
Suntec City, Suntec Plaza, 3 Temasek Boulevard.

3rd Oct to 11th Oct
Clarke Quay Central, 6 Eu Tong Seng Street.

19th Oct to 28th Oct
The Star Vista, B1 Star Plaza, 1 Vista Exchange Green.

You may log on to www.erdingeroktoberfest.com.sg for more information.

About Erdinger Weissbräu – a traditional world-famous brewery
A rich heritage of brewing tradition combined with an innovative production process marks a key cornerstone of Erdinger Weissbräu, one of the largest German private breweries. Founded in 1886 by Johann Kienle, Erdinger is based in Erding, a picturesque town near Munich in the heart of Bavaria, Germany. The company, which got its name in 1949 after it was acquired by Franz Bromach, remains a family-owned enterprise currently helmed by Franz’s son, Werner Bromach. Today, Erdinger stands out as a clear market leader in the German Weissbier market with a production of more than 1.7 million hl and a retail network stretching over 90 countries worldwide. Connoissuers of beer worldwide have come to regard the name Erdinger Weissbräu as a hallmark of quality and fine taste. It is focused solely on brewing Weissbier, a Bavarian specialty, of which there are seven successful varieties – Weissbier with fine yeast, Weissbier Kristall, Weissbier Dunkel, Weissbier Alkoholfrei, Weissbier Pikantus, Erdinger Champ and Erdinger Weissbier in cans. 

Originating from Erding in Bavaria, the name Erdinger has stood for genuine and uncompromising enjoyment for over 120 years. Brewed in high-tech facilities using only the best natural ingredients, every bottle of the world’s most popular wheat beer is brewed and filled at the original brewery in Erding under strict quality control, before being sent to over 70 countries worldwide.

Not in the mood yet? Below is the video from the Munich Tourism to highlight 2016 Oktoberfest's opening day!

Wednesday, August 31, 2016

Hajime by Singapore's First Tonkatsu Chef


When we first arrived at Hajime at myvillage, we were rather excited as we were about to taste Singapore's first Tonkatsu chef's food. Though there has been the buzz about the stars around Singapore, we were pretty happy to taste Chef Tan-san's food again. This is not his first foray into serving Tonkatsu to Singaporeans after his hard work in learning the skill in Japan after all. Some of you might know him to have been the chef at Tampopo too. With 25 years of experience, Chef Tan-san does deserve a salute! Do hold your judgements of your past tastings at Tampopo too, it might pleasantly surprise you, leaving you going home really full!

We hardly see anywhere that roast their Edamames. Most have it boiled or steamed and then salted. At Hajime, we have a little of that feeling that it was just done not too long ago (indeed just at the back of the kitchen) and then eating it really warm, crunchy, smoky fragrance and enhanced flavours. Wet wipes will come in handy for this. Do bring your own.

The Gyozas are based on a traditional recipe. Very tasty when paired with the  Japanese La-yu oil mixed with Shoyu, great proportioning. This dip is rather special as it is mixed in house by the chef and you will find yourself dipping more and more into it. Before you know it you might just order another plate of bottom-crispy-top-tender gyozas!

The special thing about Hajime is that they are one of the few places where the food is breaded only when ordered. The Ebi-frys have this extra crunchiness to it with this extra heart put into the food.

Now this is the main thing that we were here for. The promised premium ingredients was really presented by the pure juiciness in the meat and that freshly breaded crumbs just made us went silent. There was the premium pork loin or the miso fillet.

The rice was also as promised the premium Niigata rice. The miso sauce is imported from Nagoya, blended with a little dash of red wine to make it really Hajime's special.

The Tonjiru soup is prepared using the Tonkotsu broth, simmered for 12 hours, with Japanese pork, carrots, radish, burdock roots and a hint of Yuzu, a special touch by the chef. This is akin to how you add lime to Vietnamese Pho. That nick kick and fresh finish!

The cabbage dressing is the Wafu dressing, much lighter than some other places where it allows the star player on the tray to be even more refreshing. This in Chef Tan-san's words is to cater to the Singapore market where healthier food has become a much concerned topic at the table.

How to tell if the Loin cut meat is really premium and if it is perfectly done? We were taught that there should be three parts to the meat when you see its cross section. The pink meat, the fats and then the cooked brown meat. This is a sign of well cooked and not overcooked meat.

When you have your meal here you will realise the fillet is not as dry as what you would expect it to be. The fats are also well proportioned, with the great selection that the Chef has chosen from the meat to use for this dish.

One thing that most people will miss is actually the pickles. Do try them together with the cabbage and the meat whilst eating. These are made in house 

Bringing the two worlds of Tonkatsu and Ramen together, Chef has also introduced a Ramen for those who prefer noodles to rice and it is also a creation by Chef Tan-san himself, not found in Japan. This might taste unfamiliar to those who love Japanese ramen, nonetheless wholesome and tasty. 

Similarly the Tonkotsu broth is simmered for 12 hours, not purchased from factories, and has no MSG in it (though the unami taste is strong) With a light touch of some chilli oil, it really made the dish quite interesting and balanced.

Nama Noodles (prepared by a Japanese company in Singapore to ensure freshness and also authentic Japanese flour) are used and they are cooked quite al-dente slightly to the softer side. The broth is not too watery and not too creamy. 

The Tonkatsu served is a fillet. As you can read above, this really brings the two into one amazing dish.

Not to mention how full we were already by now, we were served the  Katsu Don.

Interestingly, the Katsu is not prepared the usual way that the egg and the katsu is prepared together. Somewhat deconstructed, the egg is now on top of the Katsu after it has been prepared separately. The Niigata rice first fills the bowl, followed by a careful layering of seaweed to sit the Katsu on it, then layered by the egg and sauce "patty" over the Katsu. The picture below shows this art of work so clearly. The crunch in the Katsu can still be felt as you progress with the meal. Indeed a lot of heart went into preparing this style by Chef Tan San.

The best way to eat this, we feel, just take your spoon and dig all the way to the bottom from the top and have a bit of every thing in one scoop and just gobble it down!!!! YUMS!

We will definitely be back again to eat at Hajime. There is so much more to sample and savour. Hajime is indeed a value for money place within myVillage. With the comfortable seating, it definitely is a draw to come here away from the noisy crowd at Serangoon Gardens.

Hajime Tonkatsu & Ramen
myVillage @ Serangoon Gardens
1 Maju Avenue, #02-07/8/9
Singapore 556679

Mon to Fri:
11:30am to 3:00pm
6:00pm to 10:00pm

Sat, Sun & PH:
11.30am to 3:00pm
5:00pm to 10:00pm

Last order at 9:30pm
- See more at: http://hajime.com.sg/#sthash.1IMExIM7.dpuf

Hajime Tonkatsu & Ramen
myVillage @ Serangoon Gardens
1 Maju Avenue, #02-07/8/9
Singapore 556679

Mon to Fri:
11:30am to 3:00pm
6:00pm to 10:00pm

Sat, Sun & PH:
11.30am to 3:00pm
5:00pm to 10:00pm

Last order at 9:30pm
- See more at: http://hajime.com.sg/#sthash.1IMExIM7.dpuf
myVillage @ Serangoon Gardens
1, Maju Avenue, #02-07/8/9, Singapore 556679
Mon to Fri: 11:30am to 3:00pm and 6:00pm to 10:00pm
Sat, Sun & PH: 11.30am to 3:00pm and 5:00pm to 10:00pm
Last order at 9:30pm


Thursday, August 11, 2016

Paradise Teochew Scotts Square

The second outlet of Paradise Teochew is located at Scotts Square, right smack in town to cater for both local and tourists. Presenting authentic Teochew dishes in an elegant setting. And from the crowd we seen, they are doing things right.

Sunday, February 14, 2016

Dehesa: On Offals & Things Whole

Chef-Owner Jean Phillpe Patruno(affectionately known as JP), previously of Head Chef of UNA exciting venture opened in Mid-December 2015. We had a preview and had waited until now before posting this review. (We took the chance to go back for lunch, but that's for another time.) 

We feature some of our favourite dishes here.

Tuesday, December 22, 2015

Lai Huat ar!!! Lai Huat Signatures

Lai Huat Signatures recently opened on China Street, a short walk from Telok Ayer MRT on the downtown line. It has been serving the famous sambal promfret since 1951!!

Sunday, December 13, 2015

Tiger's Milk- Have you had it?

Ceviche is a dish popular across coastal regions of Latin America. Though originating in Peru, it is also found in Colombia, Ecuador, El Salvador, and now, in Singapore.

Tiger’s Milk is Singapore’s first Peruvian restaurant and has perched itself atop the Club hotel where it now calls home. It opened its doors in mid October and the Ambassador of Peru himself has graced the place with his presence, and praise for the authenticity of the dishes prepared. Dishes such as Ceviche, of course. 

Related Posts with Thumbnails