Chef Yamashita Revisited : NEW Summer Cakes 2015

Within six months after the last time I tried Chef Yamashita's cakes in December 2014, I was delighted to find some new creations on display during a meetup with my matcha comrade Shirley @ littlemissbento. His strive for innovation is truly a move to applause as most pastry shops in Singapore do not change the items since day one. Not that it is a bad thing but it is always a wise strategy to have a mixture of new and classics items in order to stay competitive. 

For instance, two new items (probably not so new by the time you read this) that were the Yonashi Tart ($6.30) and Framboise ($6.80) . Unlike the classic pear tart that is layered with slices, the pears are cut into chunks and baked together with the custard. I suspect some juices might have seeped into the custard during the baking process which made it more flavourful. 

The Framboise was definitely a big surprise because I never thought that Nama chocolate could be placed in the centre, enrobed in white chocolate mousse and subsequently a raspberry mousse. Yet the nama chocolate was not texturally awkward, instilling another layer of dark romantic mood to this pretty spring dessert.   

On the other hand, it is relief to see that good classics stay on the shelf. For instance, the Ichigo Soufflé ($6.50) has a livid cheese character without being too dry. It also has a more substantial layer of whipped cream and a cottony texture than the one from Chateraise. 

The Mount Fuji ($6.80) defied the rules of a classic Mont Blanc but in a good way. Beneath the luscious chestnut cream is a layer of light ️fresh cream, intense chocolate sponge and a  slice of puff pastry that succumbed to moisture unfortunately. Yet this is not a big sugar hit and way better than Okada's version.

Tricky ingredients such as yuzu are articulated deftly in this Yuzu Matcha ($7.20) , a latest item that did not witness any strong fight between the citrus fruit and green tea. There is certain depth to this cake, yet it is cloud-like and clean; an unspeakable feel of déjà vu as if you were trekking in the bamboo shoots of Arashiyama. 

In an attempt to create something more American, Chef Yamashita has also launched this new "Handburger", a spongy almond Bouchee filled with assorted fruits and Chantily cream. Having the sponge by itself can be a little too sweet but not so when it is enjoyed with the fresh fruits and cream. 

That said, it might be still too early to summon a judgment as the final version will include a Kuromitsu (black sugar) mousse patty. I guessed this does not really matter as I would visit again for more and this is for sure;) 

Chef Yamashita 

1 Tanjong Pagar Plaza

#02-44 Singapore 082001

Mon-Sat 10am-6.30pm

Public Holiday 10am-4pm

Closed on Sundays

https://www.chefyamashita.com

https://www.facebook.com/chefyamashita?fref=ts

Cafe Iguana: Authentic Mexican Grills & Margaritas

Roti prata with Marsala prawns? Nope, this is Camerones al Diablo ($23), a classic Mexican appetizer of sauteed prawns in bright red sauce made of chilli, capsicum, ginger and lime served at Cafe Iguana. Located along the idyllic Clarke Quay River since 2000, this restaurant (not any hipster cafe) is opened by an American and a Chilean who felt that there was a lack of good authentic Mexican food at happy hour prices. 

With a good selection of Mexican special cocktails and Margaritas, it is not surprising to see that business is booming even on a Tuesday night. 

Red Snapper Burritos ($25) made a stunning entrance like a curvy oblong-shaped parcel, only to reveal a luscious interior of fish, borraco beans, Mexican rice and strands of Mozzarella-cheddar melting mid-way. This could be a potentially great dish if the snapper was not too dry. 

Puerco en Chile Verde ($14) sounded exotic but it striked a nostalgic chord even if you had not experience any Mexican life before. There isn't so much firepower in this spicy pork stew. But being thick and warm, it goes ideally with the toasted tortillas or simply a direct fast track into your mouth. 

How does having some tequila in your seafood sounds? The Prawn Brochette ($35) is a skewer of roughly 5-6 lime marinated prawns with smoky tequila glaze, served with grilled vegetables on a stick. It has a heady aroma, though the glaze was short of the wild character of liquor. Nonetheless, the Tequila glaze was an instant hit with the 1/2 Chicken ($28) as the toasty caramelized taste emerged from the skin which retained the moisture of the meat. 

 The standout dish was the Shredded Steak Chimchangas ($25), a golden crispy flour tortilla that is deep-fried to perfection such that it kept the juicy strands of beef warm and comfortable while displaying resilience any sogginess. Drenched in generous amount of sour cream and guacamole, this giant plate of meaty "Popiah" roll is messy but speaks right to your soul. 

I don't fancy banana desserts but I may have to take back my statement on the Banana Chimichangas ($14) here. Just like the earlier savoury chimichanga, the filling is substituted with bananas, deep fried till the shell turned into a crunchy fritter. Wallop a huge scoop of fragrant and buttery avocado ice cream and you'll get something that is ten times better than any chocolate lava cake or any hot-cold dessert. 

There is also theSauteed Kahlua-glazed Bananas ($14) for those who are less keen on deep-fried food. This ain't no flouncy haute style ala minute flambé bananas but a rustic tropical dessert that sits on a rich and decadent sauce. Other selections include a gluten-free Ancho Chile Chocolate Cake ($14) and Churros ($12) but the former two banana desserts are more satisfying for the bucks and calories.

Spice-wise, the dishes are tuned to a temperate palette, yet there were moments during the feast when I thought I was eating Indian briyani. No wonder they say that Indian and Mexican cuisine are actually quite similar! In fact, I was told that about 50% of the customers are Indians. 

Well, there are three different kinds of authentic Mexican hot sauces aplenty of the table for you to adjust the heat to your preference. Both indoors and outdoors seating are non-air-conditioned but I highly recommend the indoors seating if you want to enjoy the food heartily away from any outdoor smoking.

Cafe Iguana

30 Merchant Road, #01-03 Riverside Point, Singapore 058282

Mon - Thurs 4pm-12am

Fri & Eve of PH 4pm - 3am

Saturday 12pm-3am

Sunday 12pm - 12am

Make your online reservations with hungrygowhere

http://www.cafeiguana.com/

Facebook --> https://www.facebook.com/CafeIguanaSg

Shiseido Parlour Tokyo (Since 1902): Not Make-up Products but SWEETS and PARFAITS

Do you know that Shiseido isn't just a cosmetic brand but also a full fledged restaurant in Tokyo? It started serving western fusion dishes such as croquette and omelette rice since it opened its doors in 1902, which is even much older than the famous Taimeiken in Nihonbashi.

Maquillage: Not your make-up base but edible chocolate...even more attractive than macarons!

Occupying one entire building in the premium streets of Ginza, each floor is dedicated to a specific concept, for instance 1F is the retail space for souvenirs and petit entremets while 4/5F are reserved for fine-dining guests. 

Nope, of course I did not have the time and money to travel all the way to Ginza. Fortunately, the only pastry boutique is opened in Isetan Shinjuku and I would usually take a look to see if there is any interesting items. On a random visit, the shop was retailing two award-winning cakes produced by its young in-house chefs at the 2013 Japan Cake Show Contest Petit Gateau Section.

 

As you may tell from the name Ananas Coco, it is a caramel coated coconut mousse with mango and passionfruit centre on a tart shell filled with tarty pineapple chunks. I do not usually fancy pineapples but the use of vanilla beans soften the edginess of the fruit to my delight. However, the pastry tart has succumbed to some moisture attack and the coconut allure had not been fully extracted. 

Despite the all-too-common pistachio-raspberry pairing, this Pistachio cake was very captivating. Compared to the usual light fluffy mousse, this one is dense but not cloying.  

From the sponge wall to the filling to the rooftop pool of green sauce, every bit adhered obediently to the theme of pistachio. Not much textural contrast here but you know that the chef was not stingy on the pistachio paste. 

Nonetheless, there is still a wider selection of items at the main outlet in Ginza. It was love at first sight for Azuma Odori, a pretty cake with a mesmerizing oriental charm.

The components of white chocolate mousse, matcha mousse, vanilla custard and sponge cake might bring no surprise but I like the exceptionally milky scent in the matcha layer. Anyway, sorry to inform you that this is a limited edition item only available last summer in 2014 ! Hope you chance on something better next time.

Shiseido Salted Caramel cheesecake (Tokyo Station Limited Edition) The team behind Shiseido really knows how to market the popular flavours as limited edition items. These petite baked square cheesecakes are so dense and rich that having one at one time is more than sufficient. 

But instead of the cheesecake, I think their La Ganache Petit is definitely a more worthy investment. With a intensely dark ganache filled center, this resembles a deluxe version of a chocolate crunchie.

"An amazing, unique texture with rich flavour?" I am glad these are not just merely marketing slogans but these Chokaki (a word play of Chocolate + Okaki) are probably one of the most successful hybrids experimented by the quirky Japanese. They are not as hard as typical rice crackers but disintegrate into shambles in a few bites. The cheese version has a bonus dust of cheese powder that intensifies the balance of taste. Available only at Tokyo station and Haneda airport. 

Matcha Parfait

The quality is more like a casual cafe that does not pays too much attention to matcha. To put it bluntly, it is a cheap sundae in disguise, filled with vanilla ice cream, azuki bean paste, green jellies without shiratama dango. The warabi mochi on top were strange as it does not have any elastic stretchy texture. But for ¥920, I guess one can't bargain much. 

Do you know that Okinawa is another prefecture that produced excellent mango? This is a seasonal edition parfait featuring the sweet juicy Okinawan mango. It did burnt quite a big hole in my wallet but it was worth at least a try.

From the ice cream to the mousse, everything is made of the prized fruit, not the Creme de la Creme of the crop (i.e Miyazaki's Taiyo no Tamago Mango), but already good enough to help me tide through the sticky heat in July. 

Shiseido Parlour 資生堂パーラー

[Address] Ginza Shiseido Bldg. 3F, 8-8-3 Ginza, Chuo-ku, Tokyo

[Direction] Ginza Station; Shinbashi Station

[Telephone] 03 5537 6231

[Open] 11.30am-9pm (Sun & holidays until 8pm)

[Holiday] closed Mon (except for holidays)

http://parlour.shiseido.co.jp/ginza/

Latest updates on FB page--> https://www.facebook.com/shiseidoparlour

Lime Restaurant at PARKROYAL on Pickering : Celebrate SG50 with LOBSTERFEST

SG50 is probably the most important holiday on our national calendar this year. And as befitting for such an important festival, it's time to go "loco" over lobsters with Singapore's FIRST local Lobsterfest at Lime at PARKROYAL on Pickering. From now to 17th June and every Wednesday thereafter, you can tuck into mouthwatering Maine Lobsters in various styles ranging from lobster gratin to Peranakan Nyonya LOBSTER laksa!
 

Led by Executive Chef Vijay, the team will whip up more than 8 different kinds of lobsters starting from the Maine Lobster Tower on Ice, a magnificent ice building loaded with fresh steamed lobsters, stealing the limelight away from the oysters and sashimi.

If the natural sweetness of this delicacy is what you are hankering for, you may like to park yourself next to this station. In fact, this is my favourite way of enjoying lobster, with just a bit of horseradish and red wine sauce. If Lady Luck is with you, you might even pick one with a bonus lobster roe! 

Moving on to the hot food section, the unanimous crowd favourite was the Singapore Chilli Crab Maine Lobster, judging at how frequent the giant serving wok was emptied every time a new batch is furiously cooked and served. The sauce is luxuriously rich and not too sweet.

But something more outstanding was the Wok-fried Black Pepper Maine Lobster that boasted good wok-hei and excellent aroma imparted by the use of curry leaves. One dish that might ring in some nostalgia is the Maine Lobster Kam Heong style. Meaning "golden fragrance" in Cantonese, this is said to be a Malaysian stir fry dish whose sauce base is a magical concoction of fiery bird eye's chilli, curry powder, curry leaves and soy bean paste. However, the gravy was short of the necessary fragrance that would imbue this dish with a sharper character. 

Nonetheless, there are still plenty of solid, comforting treats such as the Maine Lobster au Gratin with Tarragon Hollandaise sauce and the Grilled Maine Lobster with Garlic and Thyme. I love the unique pairing of hollandaise sauce instead of the usual cheese for the case of gratin as the savouriness balanced out the sweetness of the lobster without killing it with too much salt. 

Noodles and rice tend to fill one up easily during buffets but it would be grave mistake NOT to try the Spanish Paella with Maine Lobster. The grains are cooked to perfection to yield a pleasant chewy bite that bind together with very well with the flavours imparted from the mussels. The tart acidity of the tomatoes also introduced another level of invigorating brightness that prevent one from feeling jaded with the starch.

There is also a much anticipated Peranakan Nyonya Lobster but this missed the bull's eye a little as it was not as piquant as I thought and the heat from the spice seemed to be concealed somewhere. Fortunately, a spoonful or two of the potent Sambal Chilli managed to lift the gravy in a good way. In fact, the portion is so big that it is highly advisable to share, though I noticed many people still empty the entire bowl by themselves!

Baby lobsters might be small as they surely packed a punch with sweetness compacted into their petite shell. The Maine Lobster Pasta with Squid Ink Tagliatelle and Parmigiano-Reggiano is one such dish that proved that one should never underestimated the power of baby lobsters. The flesh is utterly tender and easy to chew. 

Cooked ala minute at the LIVE pasta station, you can be guaranteed a plate of piping hot pasta that might get you salivating as you stand in front of the chef watching it being prepared.

Despite the fact that it was the first day of this lobsterfest, the place was fully booked and the chefs were doing their best to cope with the huge demand for lobsters. I highly recommend you to place your reservation early as I was told that the response has been very good and seats are running out fast! While lobster takes the centerstage, there is plenty of food for you to explore and even a matcha fondue that I wish I can dive into. Click HERE to read more about my previous visit.

As part of this unique Lobsterfest, diners can also enjoy unlimited servings of local drinks such as ‘Bandung’ (Rose Syrup with Condensed Milk), 'Cincau' (Grass Jelly), 'Ma Ti Shui' (Water Chestnut), 'Tau Huay Shui' (Soya Milk), Lemongrass Tea, chilled juices, soft drinks, specialty coffee and tea, as well as free-flow of Tiger beer. 

Also, do keep a lookout for special lobster dishes such as lobster pizza and lobster bisque with cognac as you claw your way through the extravagant buffet spread! Who knows? Maybe you will be luckier than me and catch a lobster dessert on your visit! 

 

Lobsterfest is available at $98++ during dinner now till 17th June and EVERY WED thereafter!
 

Lime Restaurant at PARKROYAL on Pickering

 Daily Dinner 18:30 – 22:30
 Tel: +65 6809 8899 
e-mail: lime.prsps@parkroyalhotels.com 

PARKROYAL on Pickering 
a PARKROYAL Collection Hotel

3 Upper Pickering Street, Singapore 058289

Nearest MRT:  Clarke Quay, Raffles Place, Chinatown

Facebook : www.facebook.com/parkroyal.pickering

Instagram @parkroyalpickering

Basilico @ Regent Singapore: Flavours of Northern and Southern Italy

 Whenever I am asked to recommend a good Italian restaurant in Singapore, the first place that came to mind is always Basilico at the Regent hotel as I have never forgotten the wonderful dining experience with my mother here several years ago. Featuring an antipasti and dessert buffet that comes along with ala carte main course options, this award-winning restaurant continues to captivate the taste buds with its latest installation "Viaggio Italiano", a unique year-long gastronomical journey through Northern and Southern Italy!

Diners can look forward to a unique selection of ala carte main courses, which will add on to the existing ala carte menu alongside the buffet of delicious antipasti and desserts for $88++. Keeping in line with the changing theme every quarter of the year, Executive Sous Chef Angelo Cicconetraces back to the roots of his birth town, Puglia, by showcasing the authentic flavours of Southern Italy for the period of July 1st to September 30th.

You can tell that the chef and his team truly put in a lot of effort to highlight the best seasonal ingredients. Take for example the Garlic Orecchiette Pasta, with Anchovies, Chilli Sauce and Tiger Prawns, Anchovies and Chilli Sauce. While some may associate sea urchin with Japanese cuisine, do you know these spiny creatures known as ricci de mare are actually seasonal delicacies in Puglia where families hunt along the beaches? I love how the chef has balanced the creamy texture with lovely spices and chunky meat while retaining the subtle sweetness and complex sea taste.

The 12 hours slow-braised beef sirloin roll is yet another well-executed where you can see the hidden artistic talents of the chef converge on the plate. Stuffed with Pecorino Pugliese Cheese in tangy tomato and red wine sauce, the tender beef was cleverly paired with dry fava beans puree and heirloom carrots, which lent a rustic countryside touch that made me chuckle unexplainably in sheer delight.

The special dessert for the third quarter is a simple yet elegant Amalfi Limoncello Neopolitan Baba with Amarena Cherry, which was also by no means, a successful interpretation of the French classic. It was extraordinarily light and not drenched in too much sugary liquid.

Moving on to the final leg of the voyage from October to December, Chef Angelo assembles the best of Northern Italy cuisine, which is characterized by a lesser use of olive oil tomato sauce or pasta and a higher frequency of using butter and corn. Hence, diners can look forward to the classic "Milanese style" saffron risotto, served alongside the braised beef shank Ossobucco with Gremolada oil and Bone Marrow Gratin. Yes, no one will dispute the fact that bone marrow is utterly rich and creamy but it was exceptionally soothing to the tastebuds when you have it together with the risotto.

Meanwhile, there is also the Dry Salted Cod Fillet "Vicentina Style" served on a bed of soft herbs polenta, roasted beetroot and turnip. Not all might be used to the fish texture which was chewier and former on average but I really love this dish. There is an understated elegance to this "poor man's fish" which makes for an unforgettably satisfying taste when eaten with the polenta. 

Most of the desserts I tried from the dessert table were undoubtedly but it was the Dark Chocolate Grand Cru Piedmont Binet with Ameretti almond crumble that got my resounding vote of confidence. Compared to the luxurious Amedei Chocolate Mousse cake, this superbly decadent chocolate treat exudes another form of cacao charisma; stronger bittersweet nuances and less milky. Gorgeous and somewhat magical.

Apart from the seasonal dishes from this "Viaggio Italiano", the epicurean journey extends to the antipasti and dessert buffet, where one can savour sweet datterini tomatoes, marinated artichokes and desserts featuring Bronte pistachio, exotic wild blueberries and my all-time favourite Amedei chocolate. You will be pleasantly surprised with the gelato and sorbets as well; all made in-house with interesting combinations such as Orange and Prosecco Wine.

Priced at $88 ++ for both lunch and dinner, Basilico continue to stay true to its Italian heritage, offering an authentic and excellent experience that one will never forget. Good to know that the dessert buffet is also available at only $24++ ,  a very wallet friendly deal considering the premium ingredients used.

As I returned home and reflect on the meal filled with genuinely enjoyable good food, I beamed in delight and looked highly forward to the next visit.

Basilico
Regent Singapore, 2F
1 Cuscaden Road, Singapore 249714
Lunch 12pm-2.30pm (Mon-Sat) / 12pm-3pm (Sunday)
Dinner 6.30pm to 10pm
Priced at $88++ per person
Tel: +65 6725 3232/3
For email reservations: basilicogrm.rsn@fourseasons.com
Visit https://www.facebook.com/regentsingapore or http://www.regenthotels.com/EN/Singapore/Cuisine/Basilico for the latest updates

Gobuylah : Shop Online for Food and More!

A new wave of online groceries ranging from Japanese ingredients, halal food to gourmet meats and organic vegetables has swept the local market scene in recent years. But where should one go when you need to get an assorted items from local snacks to overseas gourmet produce?

Much to my delight, I learnt about this one-stop online supermarket gobuylah.com where I can look for daily essentials or some exotic gourmet ingredients without stepping out of my house!

 

After a quick browse through the site, I realize that it actually collaborates with such a wide variety of brands ranging from mother/baby products to IT/electronics and even Fashion!  

As a food shopaholic, I immediately jumped to the food section and discovered hundreds of items there, some of which are not even easily found in local supermarkets. 

There is even a hot deals section where you find items at a discounted price. Navigating around the website is very easy as there is a search bar at the top for you to look directly for the item you want.

At the check out counter, I can also choose to pay via cash on delivery, apart from the usual virtual methods. 

Items that I bought include Eden Natural Black Beans; Eden Spiced Pumpkin Seeds and Barley  Malt; Natural Glory Organic Red Wild Rice and Organic Honeydew Honey; Whittard Chocolate Chai Tea; Verace Wild Honey; Papitto's Ice Cream and even kitchen appliances like Waffle Maker and Stylux Fruit Dessert Ice Cream Maker! 

What I like best about gobuylah is the free delivery service regardless of the amount spent. Unless some of your products are out of stock, the goods are delivered quickly within 5-6 days. Some of the goods are even delivered in a very nice packaging with recipes, just like the products I received from VERACE.

That said, it would definitely benefit customers more if they can update the inventory stock online so that it eliminates the hassle of searching for timely substitutes. Also do note that your order might not arrive on the same day/time as gobuylah arranges directly with the different supplier of the goods for the delivery. 

 

First time members get to enjoy $5 OFF and key in "Dairy05" to enjoy additional $5 discount!  (= $10 OFF at no minimum spending!)

Valid from 28th May~28th June 2015 on www.gobuylah.com