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Tag: Western (page 1 of 2)

Chicken soup for the soul

For those who came to this blog, and found there is no update, I AM SORRY! After the Chinese New Year, work and school just start to pile. But I finally completed my course and got my certificate. Hooray! Hopefully this also means my schedule will be back to normal soon.

For the past three months, I barely cook. Even if I do, it is simple, fill-up-the-tummy kind of grub. I was craving for chicken soup for a very long time. My friend, C and B, insisted that homemade chicken soup is the best. Me, being a lazy bugger and a supporter of instant stock, just couldn’t get my act together. But miracles do happen. I went to the supermarket and bought a chicken.

There are many ways to prepare chicken stock. My method is a combination of eastern and western style. The big difference between homemade and instant is that the latter has a stronger, more intense flavour. The former is lighter and very drinkable. The portion I made is quite small, you can double the recipe and freeze any leftover.

Chicken stock

Makes 1.5 litres of stock

Ingredients
1)      1 whole (cleaned) chicken carcass* (I like to use Sakura chicken which is available via NTUC)
2)      1 piece of chicken breast (optional)
3)      1 small onion, thinly slice
4)      1 small carrot, ¼” thick dice (½ cup of diced carrots)
5)      1 small leek, ¼” thick slice (¼ cup of sliced leeks)
6)      200g enoki mushrooms, trim the ends off and separate (optional)
7)      2 litres of hot (filtered) water
8)      2 dried bay leaves
9)      1 sprig of thyme
10)   ½ lemon (optional)
11)   2 teaspoons vegetable oil
12)   Salt and black pepper

Methods
-        Place the chicken carcass and chicken breast (if using) in a large pot and cover it with cold water (you can use normal tap water for this stage). Place the pot over medium-high heat. Once the water starts to boil, and scum begins to form at the edge of the pot, remove the pot from heat.
-        Remove the chicken carcass and chicken breast (if using) and place it on a plate. Set aside. Drain the water from the pot.
-        Shred the chicken breast into small pieces and place it on a plate (where the chicken carcass is) and set aside.
-        Using the same pot, add in the vegetable oil and place it over low-medium heat. Once the oil is heated, add in the onion, bay leaves and thyme, and gently sweat the onion. Stir the pot occasionally. This is to gently soften the onion. If you notice that the onions are starting to brown, you can add in a few teaspoons of water to stop the browning.
-        Once the onion is soften, add in the carrots and leeks and continue to cook them for 5 minutes. At this stage, you can season the vegetables with a good sprinkle of salt.
-        As the vegetables start to soften, add in the chicken carcass and the hot water, and reduce the heat to low. Let the stock simmer for at least 30 minutes.
-        While the stock is simmering, remove any excess scum and oil with a ladle or a skimming spoon.
-        Taste the stock and add in salt and pepper.
-        At the last 15 minutes of cooking, add in the lemon if using.
-        Before turning the heat off, using a pair of tongs or chopsticks, squeeze the lemon. Remove the chicken carcass, bay leaves and thyme. Taste and season accordingly.
-        If you are using the stock for risotto or any dishes, there is no need to add in enoki mushroom and chicken breast. Pass the stock through a sieve to remove the vegetables and use the stock accordingly. Any leftover stock can be kept in the freezer for up to 1 month
-        To transform the stock to chicken soup, add in the enoki mushroom and shredded chicken breast at the last 15 minutes of cooking. To bulk up the chicken soup, you can add in cooked lentils or pasta.

*If you do not want to buy a whole chicken, you can keep the bones from leftover roast chicken. You can also buy chicken carcass from both wet market and supermarket.

The day I ate fried chicken at 10am

I love my fried food. I do not think I can go a week without eating anything fried. It does not need to be fast food. When I ordered yong tau foo, I would definitely pick out fried beancurd skin. And I also think people who eat fried chicken and not eat its skin, are throwing insult to fried food. What’s wrong with you people?

That said, it is not a habit or routine that I have fried chicken at 10am. No matter what terrible morning I have, it does not warrant fried food in the morning. I still believe breakfast should be substantial but not greasy.

My friend, Biona told me that the Philippines fast-food chain, Jollibee was voted to have the best fried chicken in Singapore. I have eaten at Jollibee years ago in Manila. I do not have much recollection of their fried chicken. Of course, a revisit is necessary. However Jollibee is notorious for its long queue. Apparently people queued two hours to get their food. In anticipation of the long queue, Biona and I met up at 10am and predicted that when we reached the front of the queue, it would be lunch time.

We reached Jollibee, we were shocked. There was NO queue. Well, there were a few people in front of us. I was clearly unprepared to have fried chicken at 10am. We made our way to the counter and got ourselves a bucket of 6 pieces of chicken, gravy and drinks. We did not get any sides as they did not look appealing to us.

In case you wondered, no, we did not finish all the 6 pieces of chicken. We only got the bucket because I want it. It is my dream to have fried chicken out from the bucket (yah I am not very ambitious). The last time I had that was when I was a kid at either my siblings or my birthday party. I mean seriously, fried chicken tastes the best out from the bucket.

We had to wait awhile to get our fried chicken – I guessed they did not expect fried food was in demand that early of the day. When our bucket finally arrived at our table, the chicken was piping hot. Unlike most fast food chains, the bucket contained all the dark meat and parts that I like – we got wings and drumsticks. When it comes to fried chicken, I much prefer the dark meat (the drumsticks and thigh) which are juicier and flavourful (and I think fried chicken breast is a joke). As the chicken was really hot, we started with the wings which cooled much faster. The meat itself was fresh and juicy. Biona commented that Jollibee used fresh chicken meat (instead of frozen ones) which contributed to the moisture in the meat. The seasoning or the batter for the chicken is rather subtle. To me, it was bordering to the bland side. I like fried chicken to be heavily seasoned. Chicken meat is quite mild in taste hence it can take on strong flavours. For every fried chicken order, you will be given a small tub of gravy which Biona loved and I hated. It was MSG-lardered and tasted like salty, watery brown sauce.

I do not mind dining at Jollibee again. The service is pretty good and the food is fresh from the fryer. However if I have to queue two hours for the food, I rather go to my favourite Popeyes and get my cravings sorted.

Jollibee Singapore
6th floor, Lucky Plaza
Open hours: 9.00am to 9.00pm (daily)

Happy birthday me! Smashing fun at The Cajun Kings

(Before y’all start to wish me happy birthday, the birthday is in November so yes this post is really, really late.)
Located in the centre of private estates, The Cajun Kings serves up rich, flavourful Creole-styled seafood in a playful manner. The menu is pretty extensive. Beside seafood, there are mouth-watering appetisers that help to appease the belly while you wait for your main course.

Sweet potato fries

The Kings wings

Among my group of four, we ordered the sweet potato fries, gumbo and the Kings wings. The sweet potato fries were piping hot when they reached our table. The fries were crisp on the outside and soft in the inside. Another delicious starter we ordered was the Kings wings. They tasted clean (this mean that they did not recycle their oil), well-cooked and were seasoned properly

Gumbo

I was very much looking forward to the gumbo. Gumbo is a southern Louisiana dish that is similar to a stew and it comes in different varieties. Some people add rice, while others will throw in beans. Tucking into this dish is always fun – you never know what you’re going to get. You get a bit of vegetables in the first spoon, and perhaps a small piece of sausage in another. The Cajun Kings’ version was aromatic and choke full of ingredients. I could easily wallop that bowl of gumbo all by myself.

Before the star dishes arrived at our table, we were each given a bib and a wooden mallet to prep for the mess to come. We have ordered a Dungeness crab in garlic butter sauce and red sea prawns cooked in the Kings’ mix (mild). The staff came and plonked two big plastic bags in the middle of the table. We opened up the bags and started going at them with our hands. And yes it was a hell of a mess.

The Dungeness crab was not overcooked and was rather sweet. The surprise was neither the garlic nor the butter overpowered the mild flavoured crab meat. We also had a fun time smashing the crab into pieces. Bits of shell flew across the table, the sauce dripping from our fingers. We had a much easier time eating the prawn. The Kings’ mix that we ordered was mild and you would get the pungent Cajun spice with a hint of heat at the end. I was happily sucking up the prawn heads which contained all the juices and spice. The prawn meat was firm and before eating, I would recommend dipping it in the cooking sauce.

Dinner at the Cajun Kings is not exactly cheap. But I can assure you that you will have a lot of fun playing with your food. And the best part, they are quite delicious too.

The Cajun Kings
15-1 Jalan Riang
+65-6284-4426
Opening hours: 4.30pm – 10.00pm (Tue – Sun)

oink’s guide to … Perth! Jus Burgers’ onion rings are to-die-for

During my trip to Perth last May (yes, time flies), on one of the nights I needed to stay in and finish some work. My buddies from university saved me from hunger and brought me dinner from Jus Burgers. I had a classic cheeseburger (with blue cheese) (A$12.50) which was juicy and delicious. But what blew me away was their onion rings (A$6.00). They were the good onion rings – they were crisp, sweet and heavily salted. If I stayed in Perth, these would be my go-to snacks (thank god I don’t stay in Australia).

Jus Burgers
Shop 11/189 William St Northbridge, 6003 Perth
+61-8922-70668
Opening hours: 11.30am – 10.00pm (Daily except Mon and Sun, they close at 9.00pm)

oink’s guide to … Perth! Lunch at Kailis’

Cicerello’s

When I was in university, I was told one of the must-eats in Perth was fish and chips. Perth (apparently) has the best fish and chips in Australia and the place to go was Cicerello’s. I don’t recall much about that meal – all I remembered was the portion was huge and I had to pay for ketchup (yes I am that cheapskate). So for old time sake, I decided to drop by the Fremantle Harbour and have a fish and chips lunch.

One can choose to go to the touristy Cicerello’s which seems to remain a favourite among both the tourists and the locals. However I much prefer the quieter Kailis’ where they were just crowned “Best Fish and Chips” by SBS Feast magazine (2012). They were also famed for creating fish and chip gelato.

Seafood delight

I decided to be greedy and ordered the Seafood Delight which consisted of fish, scallop, calamari and chips. To help me wash the meal down, I opt for my favourite Aussie’s soda – Solo.

I chose to alfresco dining which later turned out to be rather stressful. Eating outdoor at the harbour was almost like being in Alfred Hitchcock’s The Birds. Every bite you take was under the watchful eyes of the sea birds who were hoping that you might drop or thrown them a chip. Some of the nasty ones even purposely swooped down near diners and ready to attack.

Despite the not too pleasant environment, it was a beautiful day. It was cool and breezy and the condition was perfect for chowing down a plate of hot fried food. Though everything on the plate was piping hot, somehow the batter went soft (the same go for the chips but I love soggy chips). Still the seafood was really fresh. I especially enjoyed the scallops which were plump and juicy.

Dining at the harbour is not for everyone (especially for those who are squeamish about birds). With Singapore’s hot and humid weather, I rarely dine outdoor. I will savour every opportunity – birds or no birds.

Kailis’ Fish Market
46 Mews Road, Fremantle, Western Australia
Opening hours: 8.00am till late (daily)

oink’s guide to … Perth! Fremantle Market

Fremantle, or the locals lovingly called it Freo holds a special place in my heart. When I was studying in Perth, my rented apartment was a 5-minute train ride from Freo. Every weekend, with a basket, I trottered my way to Freo. I always maintained the routine – coffee at Gino’s, book browsing at New Edition and the last stop is Fremantle Market.

Hello Freo

Freo Market might be considered as a tourist spot, still I like to shop there. The market not just housed shops selling souvenirs and fresh produces, it actually had a few good food stalls. One of the must-go for me is Bodrum Kebabs. It is comfort food at its best. Imagine on Friday night, you had a few beers with your friends, and on Saturday morning, you have yet to sober up. And then you were presented with this Lebanese bread stuffed with grilled chicken, fresh vegetables and topped with rich sour cream. It was warm, cold and crunchy all at the same time. At Bodrum, they don’t just slice the meat off the rotating spit and stuff them into the wrap. They would pan-fry the meat on the grill to get them crisp. There are heaps of condiments to make your döner kebab complete (I always go for sour cream). And the döner kebab is huge. Till now, I can never finish one on my own.

Reunited with my favourite kebab

Often after shopping at Freo, I would need an afternoon snack to replenish my energy (yes, shopping can be quite exhausting). Without a doubt, I would run to Michele Crepes Suzette. They have a board full of all sorts of crepes you can get. If you are into savoury, you would love the mushroom and cheese. And if you in the mood for something sweet (like I was when I visited them during my trip), I would go for the nutella crepe. The crepe is thin, crisp and a bit chewy and they are not stingy on nutella. It hits right on the sweet spot.

Nutella crepe

Bodrum Kebabsand Michele Crepes Suzette are my all-time favourites at Freo market. During my trip, I spotted some new eats like Maison Saint Honore and Jus Burgers. Unfortunately I only have one stomach so I have to give them a miss.

I think the biggest reason why I love Freo is it’s a bit rustic, hippie, nor too commercial. You can park yourself at any cafes along the cappuccino stretch and spend hours reading or people watching. There is no stress, no fuss, just sit back and relax.

Fremantle Market
Corner South Terrace & Henderson Street, Fremantle, Western Australia
Opening hours: 9.00am–8.00pm (Fri), 9.00am–6.00pm (Sat and Sun)
Bodrum Kebabs (stall #5) and Michele Crepes Suzette (stall #4) are both located at the Hall.

Pollen

My friend Evie was back in Singapore and I thought I would spring a birthday surprise on her. I asked if she would like to go to the newly open Gardens by the Bay and perhaps be interested in having a meal at Pollen. She gamely said yes.

Pollen

Helmed by Jason Atherton whose first venture, Esquina, is a hit in Singapore, Pollen is set to bedazzle the crowd with modern European fare with a hint Mediterranean flavours. Pollen is also the only restaurant that is located inside the conservatories (it is located in the Flower Dome). And apparently, they get their herbs and vegetables from their in-house garden.

Just Peachy (S$12)

There are two seatings for lunch – noon and 1.30pm. At the time I made the reservation, I was only left with the 1.30pm seating. Both Evie and I got really hungry around 1pm, so we went ahead to Pollen and hoped that we can have our lunch earlier. We were ushered in to the restaurant and we were told that we could order some drinks while we wait till 1.30pm for our lunch.

Set lunch menu

After a 15 minute wait, the maître d’ came and asked if we had a reservation. I gave him the details and the next moment we were guided to the lower level of the restaurant. We didn’t take too long to decide what we wanted. We both chose the set lunch which was reasonably priced at S$55 and it included a starter, a main and a dessert.

Bread and butter

Little plates of awesome-ness

Once we ordered our food, the staff brought us the bread basket – we had a choice of sourdough and baguette – we greedily grab both. To go with our bread, we had butter, olives and this small dish of mashed trout and potatoes (with garlic and olive oil). That tiny plate of mash was delicious – it was sweet, pungent and comforting. I had no idea where they got their olives from but they were equally spectacular. They were not oily or too acidic. I was just happily nibbling on them.

Pertuna ocean trout with smoked aubergine

Both Evie and I chose two different starters. Evie had Pertuna ocean trout with aubergine while I went with the slow-cooked egg, chorizo and patatas bravas. Evie’s ocean trout was beautifully cooked – I think it was poached in olive oil. It was accompanied by an aubergine mousse which mellowed the flavour of the trout.

Slow-cooked egg with chorizo and patatas bravas

I surprised myself by ordering a starter that had both egg and pork. But I really wanted to try patatas bravas which were basically fried potatoes with spicy tomato sauce.  Though my starter was not as pretty as Evie’s, it was darn delicious. And it also came with a potato mousse. I got a bit of the tomato sauce, egg, potato mousse and the thinly slice chorizo on my spoon – it was warm and comforting. I even dipped my bread in some of the remaining sauce – nothing shall go to waste.

John Dory with minestrone and baby courgette

We ordered the same main – John Dory with minestrone and baby courgette. Once served, the maître d’ poured in the seafood broth. The broth was thin and rich – the taste reminded me of lobster bisque. The fish was not overcooked and had a good bite. It was quite a hearty main.

Before our desserts were served to us, Evie and I ordered some coffee. Halfway through the coffee, Evie was worried that they forgot our dessert as we waited quite a while. I enquired about it and guess what, they really forgot about it. And how we knew? The executive pastry chef, Andres Lara personally served us our dessert. When the desserts were sent to our table, I could see the gas from the liquid nitrogen. Perhaps I watched too many Heston Blumenthal’s cooking shows, I was hoping for more “drama” but nothing happened. Just gas from the liquid nitrogen (I blame you, Heston).

Bitter chocolate banana, white sesame ice cream and caramel nitro

Despite the anti-climax, the dessert – bitter chocolate banana with white sesame ice cream and caramel nitro – was my favourite dish. It was not overly sweet. Though I did not detect the white sesame flavour in the ice cream, I absolutely love the chocolate banana crumble. And there was a pomelo or grapefruit sorbet that was snuck in, it was a much needed palate cleanser.

Petite four

At the end of the lunch, we were served with a petite four to share. It consisted of two flavoured marshmallows and two types of nougat. All were really good and went well with our coffee. The only problem was we wanted another plate – they shouldn’t make us share.

While we waited for our bill, the maître d’ came and apologised on the service. I readily admit that the service was shaky and it was rather hard to get the attention of the staff. However the food compensated for everything – they were too good to be ignored. This was definitely one of the best meals I had for the year.

Pollen
Flower Dome, Gardens by the Bay
18 Marina Gardens Drive #01-09
+65-6604-9988
Opening hours: 12.00pm–2.30pm, 6.00pm – 10.00pm (daily)

Happy birthday me! Open Door Policy

My next birthday bash was with Kat, Jane and Christine. I wanted to try Open Door Policy (ODP), a new restaurant that just started a couple of months ago.

Menu

Open kitchen

The decor of ODP mimicked an old (Singapore) classroom – wooden tables, iron chairs – even the menu was in the form of an exercise book.

Crispy chicken wings (S$15)

We ordered two starters to share – crispy chicken wings and flamed tuna carpaccio. The chicken wings were boneless and served with a curry flavoured yoghurt sauce, and underneath was a cucumber salad. I personally do not like any salad underneath something that has been fried so I was glad the chicken wings remained crisp and were not soggy. The chicken was well seasoned and I really dig the curry yoghurt – flavourful and tangy. My only complaint – for S$15, the portion was small – four wings.

Flamed tuna carpaccio (S$19)

For the flamed tuna carpaccio, the tuna were seared nicely and thinly sliced. On top of the carpaccio was a bed of radish and yuzu salad which was more like the same cucumber salad that was served to us with the chicken wing. If there was any yuzu in the dish, it was not very pronounced.

48 hours braised beef cheek (S$29)

All of us got a different main course. I chose the 48 hours cooked braised beef cheek with a potato and carrot puree. I love beef cheek. Most people were frightened by it but when cooked properly (slow cooking), they can be very delicious. ODP’s version was rich and full of beefy goodness. I shared with everyone and they all agreed it was the best main. And surprisingly, they were rather generous with the portion – I almost couldn’t finish it.

Slow cooked Bolognese with rigatoni (S$22)

Jane ordered the slow cooked Bolognese with rigatoni. Once again, this dish was rich and the pasta was not overcooked. ODP was doing very well in the beef department.

Pork belly (S$29)

Christine got the pork belly with parsnip puree. Her first comment was “It looked better than it taste”. Apparently the pork was rather dry and bland, and there was no pork crackling (a pork sin!).

Duck confit (S$26)

As for Kat, she settled for duck confit with lentils. When I saw it, I thought, this was a really small duck leg. Though the meat was cooked nicely, it was way too salty, and they needed to improve on the “portion”.

Latte (S$5.50)

White chocolate mousse with a raspberry headache (S$14)

To round the meal, we had two desserts to share. First up, a white chocolate mousse with raspberry headache. The white chocolate mousse was not really a mousse – it was more like a semifreddo and some sort of raspberry powder were sprinkled on it. It was also served with raspberry couli and fresh raspberry. The sweetness of white chocolate went very well with the tartness of raspberry. However I did wish the mousse was really a mousse.

So cute!

Chocolate and pistachio souffle (S$15)

The second dessert we got was the chocolate and pistachio soufflé. Since I was the birthday girl, I got the honor to “stab” the soufflé and poured in the crème anglaise. All of us love that the crème anglaise was presented to us in a conical flask – so old school. The soufflé was light and fluffy. Though I was not a fan of the pistachio (I like the nut but when it comes to dessert, it has that “choking” taste), I did not mind this dessert as the chocolate was rich and delicious.

ODP had some hits and misses. The truth is I doubt I will return soon as the prices ain’t cheap – unless of course I was craving for braised beef cheeks.

Open Door Policy
19 Yong Siak Street, (Yong Siak View)
+65-6221-9307
Opening hours: 12.00pm–3.30pm, 6pm – 11pm (Closed on Tue, and Wed – for dinner service only)

oink’s guide to … New York City! Per Se

When I was planning my trip to New York, I know there was that one restaurant that I want to try – Per Se.

Months before the trip, I was reading Grant Achatz’s Life, On the Line. In the book, Achatz illustrated the time he spent at the French Laundry, and the way he described Thomas Keller (owner of the French Laundry and Per Se) made me really curious about Keller and his food.

Per Se

The menu

So precisely a month before the date we wanted to dine at Per Se, I tried to book a table via Open Table which was IMPOSSIBLE – there was never an opening. So I decided to go traditional and call up the restaurant. After a 15 minutes wait, I got a table on 19 July and 545pm (I was offered a table at 9pm but I think I will just fall asleep while eating).

Per Se – three Michelin stars –US$295 for the tasting menu – I have high expectations. I was prepared to be blown away. My heart was pounding when I reached the Warner Time Center. But first we needed to find the restaurant. The moment we reached the 4th floor of the building, Kat and I walked one round and we couldn’t find the restaurant. Thanks to its minimalist decor, we finally discovered that Per Se was behind the blue door that we walked past.

We got ourselves seated in the main dining room facing the Columbus statue and were shown the menu and were asked to make the selection. Once that was done, complimentary amuse-bouche was served to us.

Gougeres

Salmon tartare cornets

The first was gougeres – cute, warm and cheesy – which we easily finish off with one bite. The next was the famous salmon tartare cornets – this whimsical amuse bouche was served on a cone stand, and we bit off like an ice cream. I love the freshness of the tartare but I thought the “cone” was alright.

Oysters and Pearls

Once the amuse bouche was cleared, our tasting menu began. First, Oysters and Pearls. This dish essentially was a sabayon of pearl tapioca with oysters and caviar. This was my favourite dish of the night – the pearl tapioca was delicious and not overcooked. The oysters and caviar (pearls) tasted like the ocean – refreshing, and salty.

Heirloom Tomato Salad

Foie Gras

For the second dish, I have chosen Heirloom Tomato Salad. This was my first time trying heirloom tomatoes. For me, the taste of the tomatoes was like a cross between a plum and a tomato – they were sweet and juicy. As Kat was not a fan of the vegetable, she chose Foie Gras which was served with a side of brioche and a selection of salt. I did not have a taste of the foie gras (not a fan of the liver) but Kat did tell me that they were a bit salty (hence she did not need the salt given). For the brioche, I think once they have left it at your table for five minutes, the waiter would swing by and replace with another plate of warm brioche – which we thought was a bit excessive and wasteful.

Butter!

Once we were done, we were presented with the bread basket. Kat didn’t get any and I saw a pretzel roll and I couldn’t resist it. I was sad – the roll was cold and chewy.

Sautéed Fillet of Mediterranean Lubina

Next was the fish course – Sautéed Fillet of Mediterranean Lubina. The fish was simple and perfectly cooked, and flaky. What I love was also the presentation of the dish – adored the little vegetable flower cut out.

Butter Poached Nova Scotia Lobster

The next dish we had was Butter Poached Nova Scotia Lobster. I was unsure is it because of the size of the lobster meat – I found it to be a bit too much and slightly overcooked. However I enjoyed the accompanying ragout of Brentwood corn – it was sweet and delicious.

Hill’s Farm Poularde

For the poultry course, we got Hill’s Farm Poularde. The chicken was tender and well seasoned. As I think they have stuffed the leg with (possible) bacon or pork (which I can taste it), I couldn’t finish the chicken.

Calotte de Boeuf

At this stage, we were struggling – our tummies were feeling the strain. And we got another meat course – Calotte de Boeuf. For me, it was perfectly cooked – medium rare (I must see blood!), salt crusted; and the jus was flavourful and light.

Roncal

For the vegetable course, we got a Roncal which was a medley of (mashed) vegetable. I don’t remember much of this dish as I didn’t really like it and I thought was the weakest among the lot we had. I believed I left the plate half eaten.

Compliments from the chef

At this point, our waiter suspected that we were too full to stuff ourselves with any more food – he brought us a complimentary “palate cleanser” – it was some sort of flavoured sorbet with lavender meringue and sake. This was a life saver – it was light and refreshing – something that was much needed.

Coconut and Melon Sorbet

After the palate cleanser, desserts were served. Desserts at Per Se were never ending. They just kept giving us more! The first of the many desserts was the coconut and melon sorbet. The flavours were subtle and it was a nice and light start to the dessert course.

Maple Sour Mash

Next, we got the Maple Sour Mash which was a caramelised puff pastry topped with bourbon-maple syrup ice cream. The pastry was buttery and crisp, and for the ice cream – the flavour was once again subtle and not overpowering.

Chocolate

At this point, I was expecting them to serve us their famous Coffee and Donuts. But NO. Perhaps they thought we were full and didn’t serve it to us? Why? I maybe stuffed but I am greedy! Still Per Se managed to overwhelm us with chocolates, truffles, pulled-candy, macarons.

They will stuff you to death!

At the end of the meal, Kat and I got a pack of sandwich cookies which sadly did not make it into my stomach. They were crushed to bits on the way home to Singapore.

For me, the service at Per Se is a reflection of Thomas Keller – organised, (sterile), consistent and swift. I am not totally blown away by Per Se – I just feel there was always something missing. Still, it was a great experience which I am proud to have.

Per Se
10 Columbus Circle (60th Street)
4th Floor
New York City
+1-212-8239335

Lunch at Arbite

tried their signature seafood pie. seafood + mash potatoes + cheese = lethal combination. though a bit heavy handed on the salt, i still love the fish and prawns in the pie (the squid and mussel were alright). the fish was fresh and melted in my mouth while the prawns were plump and juicy. and i managed to finish the entire seafood pie by myself (i can barely walk after that). next time, i want to try their homemade pasta!

i got the whole place to myself

seafood pie (S$18.90)

the inside

arbite
66A serangoon garden way,
+65-62870-0430
opening hours: 11.30am–10.30pm (tue-fri), 11.00am–10.30pm (sat, sun)
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