Eureka! A great way to stay dry …

1 10 2013

Anyone who owns photographic equipment will appreciate the importance of protecting them from the environment conditions – especially so in hot and humid Singapore where the relative humidity (RH) values often are often above 80%.

The EDC 51

The EDC 51

Dry cabinets are especially important investments to permit expensive equipment to be inexpensively stored at the right levels of humidity (RH below 50%) to prevent the growth of fungus and mould on susceptible optics and moisture from ruining electronic components.

While many will appreciate that the use of dry cabinets is especially effective in doing so, many will not realise that it is also important to choose the right dry cabinet and there is good news with respect to this, with the reappearance today (1 October 2013) of the Eureka Dry Cabinet back in the Singapore market.

I got my hands on a Eureka EDC-51 prior to today’s official launch – an offer to try it out was made by the distributor Uni-Stat Technology which I certainly couldn’t of course refuse. The Eureka is of course well known for its superior and highly efficient technology when it does come to dry cabinets – a “Dry Unit Module” its uses involves the use of “Multi-porous Molecular Sieves” to trap and absorb moisture by means of van der Waals’ force (which relates to the attraction forces between molecules). Shape Memory Alloys (SMA) are also used in the control the valve shutter which allows moisture to be expelled from within the cabinet.

This compares favourably to the traditionally used Thermal Electric Cooling chip – requiring one side of the electrically powered chip surface to be cooled for the condensation moisture in the air into. A fan and transformer to dissipate heat and expel vapour out from the cabinet – requiring moving mechanical parts, increasing power consumption and which do at some point require maintenance and are not completely silent.

A big advantage of the Eureka’s technology would be seen in the event of a power outage – the outer valve of the Dry Unit Module shuts immediately. This prevents moisture from getting in, while the molecular sieves continue to do their work – certainly a big advantage compared to the traditional means with which the ability to collect and expel moisture is lost immediately with a power failure. This advantage was quite clearly seen with the cabinet in its as-delivered condition – the hygrometer had a reading of 40% on it.

The Eureka EDC-51 which I did get my hands on is a 51 litres capacity cabinet with a single adjustable shelf – an ideal size for a camera user like me with a handful of lenses and two camera bodies, as well as SD and CF cards to store. Control of humidity values is possible between 25%-55% through adjusting a dial on the Dry Unit Module – it is recommended to keep levels between 40-50% to protect photographic equipment – you don’t want it too dry to avoid rubber and plastic on the camera becoming brittle.

It is also compact in size to find a spot in the constraints of our space challenged dwellings and offices most of us find ourselves in, measuring 40 cm wide, 44 cm in height and with a depth of 43.7 cm.

Another great thing about Eureka dry cabinets is that they do come with a 5 year limited warranty – more information on the dry cabinets can be found at http://consumer.drycabinets.com.sg. Orders may be made online at the E-Store and specially for readers, you may use a discount code ‘jerome019’ when purchasing online during the launch month of October 2013 which will entitle you to a 12% discount.

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Three bears turning back the clock

13 08 2013

EVERYTHING BUT THE BRAIN on a Sunday Afternoon …

[A pair of tickets up for grabs – click here for details]

Sitting still watching a play isn’t something I can usually do for long, especially when it does involve trying to understand scientific theories. It was however just what I did do on a Sunday afternoon at the DBS Arts Centre, where I did sit completely still for the entire length of a performance of Jean Tay’s award-winning EVERYTHING BUT THE BRAIN, presented by Sight Lines Productions.

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EVERYTHING BUT THE BRAIN, in its third run here having been staged to sold-out audiences in 2005 and in 2007, is a play which revolves around the life of Elaine Lim (played by Koh Wan Ching), who finds herself taking a year off to care for her stroke-afflicted father (played by veteran actor Gerald Chew in a reprise to his role in the original staging for which he picked up Straits Times Life! Theatre Award for Best Actor).

The story is one which, despite its title, has everything to do with the brain. The main characters are ones whose love for Physics binds them together as much as the love between father and daughter does. Elaine is a Physics teacher and Father, a retired Professor of Physics who’s main work was in Einstein’s Theory of Relativity – his attempt to explain the theory to a six-year old Elaine on a train ride to Malacca in which a chorus of three bears through the persuasion of Elaine are introduced, forms the basis for the Elaine’s attempt to slow time down to save her father from deterioration.

Main Leads Edward Choy, Gerald Chew and Koh Wan Ching.

Main Leads Edward Choy, Gerald Chew and Koh Wan Ching.

The chorus of three bears (played by Faizal Abdullah, Amanda Tee and Cassandra Spykerman), is present throughout the play, aiding not with narration but also with injecting much to laugh at into the hour and a half long play. Completing the list of characters is the Doctor (played by Edward Choy), with whom Elaine finds an uncannily a connection with each time he makes an appearance.

The three bears played by (from bottom) Faizal Abdullah, Amanda Tee, and Cassandra Spykerman.

The three bears played by (from bottom) Faizal Abdullah, Amanda Tee, and Cassandra Spykerman.

The mix of fairy tale characters in the three bears, a love-struck doctor and a much talked about Physics theory is a touch of genius which does help the audience in confronting a subject matter that is very real in our lives which nobody really likes to think about, mixing humour with plenty of poignancy. It is in this that we see the pain, emotional anguish, and the struggle that a child faces with an unplanned and unexpected situation which in which the roles of a parent and child are reversed.

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The restaging of the play is one in which sees Sight Lines Productions holding in partnership with the Singapore National Stroke Association (SNSA) and the Health Promotion Board with an aim to raise the level of awareness of the fight against stroke. It hopes to also spread the message of  the necessity and critical importance of timely intervention in the event of a stroke. A performance held on Sunday evening was dedicated to a Charity Gala Night to raise funds in aid of the SNSA.

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While I do find myself saying strange things sometimes, saying that I would spend another one and a half hours with three bears in an attempt trying to understand the two Physics educators use of them in explaining a scientific theory isn’t quite as strange as it does sound. With the play running until 21 August 2013, there certainly is the opportunity for me to do that!


A pair of tickets to EVERYTHING BUT THE BRAIN up for grabs!

Do drop me an email with the subject “Everything but the Brain” by noon on Thursday 15 August 2013 with your name and email address. The winner of the pair of tickets will be informed by email. Tickets will be for the 8 pm performance on Sunday 18 August 2013.


About EVERYTHING BUT THE BRAIN

EVERYTHING BUT THE BRAIN tells the story of Elaine, a Physics teacher who hatches a plan to turn back time and save her stroke-afflicted father from further deterioration. Along the way, she is egged on by a chorus of three bears, occasionally distracted by a dashing young surgeon and haunted by a particularly memorable train ride to Malacca…

Don’t miss this award-winning, comic play, which premiered in 2005 to critical acclaim. After two sold-out runs, it went on to win two awards at the 2006 Life! Theatre Awards including “Best Original Script” and “Best Actor” (Gerald Chew).

“The adroit handling of themes, from the origins of genius to gene heritage and the tyranny of time make Everything but the Brain one of the best things seen on stage here in a while.”

– ST, LIFE!


About Sight Lines Productions

Established in 2011 by Derrick Chew and Engie Ho, Sight Lines Productions is an entertainment company that produces theatre, films and events. We believe in delivering entertainment that not only excites and entertains but inspires and challenges perspectives. We view ourselves as the next generation of theatre makers and are committed to nurturing young artistes and theatre practitioners, providing the stage and platform for them to produce quality work. We aim to become a national recognized brand name, focusing on the creation of new, exciting local work as well as the re-imagination and reinterpretation of existing modern texts.


Show Details

Written by: Jean Tay

Directed by: Derrick Chew

Cast: Amanda Tee, Cassandra Spykerman, Edward Choy, Faizal Abdullah, Gerald Chew, Koh Wan Ching

Show Dates & Timings: 10 – 11 August 2013; 16 – 21 August 2013; No show on Mon, Tues – Fri 8pm; Sat & Sun 3pm & 8pm

Venue: DBS Arts Centre, Home of SRT

Ticket Prices: $35 – $55 (Prices exclude $3 SISTIC handling fee)

Ticketing Details: SISTIC  / www.sistic.com.sg / Hotline: (65) 6348 555






The 5footway.inn at Boat Quay

28 06 2013

An interesting experience I had recently was a stay I had at the conservation shophouses along Boat Quay. The shophouse, or rather the upper floors of it at No. 76 Boat Quay and the next door unit No. 75, now plays host to a rather chic looking hostel, the 5footway.inn. The hostel at Boat Quay is the latest in a series of boutique hostel chain 5footway.inn’s four properties. Two are found in Chinatown and another in the Bugis area, all conveniently located within conservation districts in Singapore.

The Terrace - a lounge area which allows interaction or relaxation over a cup of coffee which also serves as the breakfast room.

The Terrace is where one can interact, relaxation over a cup of coffee, and have breakfast at.

The 5footway.inn at Boat Quay.

The 5footway.inn at Boat Quay.

I must admit that my motivation for accepting the kind offer extended by the hostel to spend a night, was have a peek inside the conservation unit and to discover how it has transformed since its earlier days when living in one of the overly crowded shophouses, many of the lower floors of which might have been used as warehouses and offices, might not have provided as pleasant an experience – especially in days when the river was better recognised for its smell rather than anything else. And with my last hostel experience going back to the well forgotten days of my lost youth, it did seem like if would also be interesting to see how hostels and the experience of staying in one has changed over the years.

The reception area. Computers are provided for use by the guests.

The reception area. Computers are provided for use by the guests.

My night’s accommodation was in a comfortable private room. Simply furnished as one might expect, it did have under a high loft bed, a small desk as well as a key-card operated locker. The desk proved to be useful –  being where I could enjoy the high speed wireless internet connection with my laptop in the privacy of the room. The wireless connections are one of the things the 5footway.inns I am told have a reputation for and pretty neat especially for one who does spend a fair bit of time in cyberspace.

The private rooms are furnished with a Queen sized loft bed.

The private rooms are furnished with a Queen sized loft bed.

Under the loft - a keycard operated locker and a desk.

Under the loft – a keycard operated locker and a desk.

The common spaces around the hostel are also rather pleasant spaces to relax in in which one can also interact with other hostel guests. The reception area is one – a row of desks arranged along one wall is where desktop computers are provided for use by the guests. The space, illuminated by both natural and artificial lighting, is decorated with Edwin Koo’s black and white prints which provide a flavour of what one does find in a gallery, Gallery 76, of the award winning photographer’s provoking images.

Another view of the reception area.

Another view of the reception area.

Another view of the terrace - which offers great views of the river ...

Another view of the terrace – which offers great views of the river …

And beyond it ... it is also a wonderful location to observe the rising of the sun.

… and beyond it … it is also a wonderful location to observe the rising of the sun.

The gallery which has a permanent display of 30 of Koo’s works, forms part of a larger common space which opens up to a terrace which provides wonderful views of the Singapore River. The common space serves both as a lounge at which seating is arranged, and where complimentary machine dispensed hot beverages and water is available, as well as a breakfast area. Breakfast is provided to guests is simple but adequate and includes cereal, toast and fruits. If one is an early bird, and if Mother Nature does oblige, breakfast can be taken at the terrace from which one is able to watch the  changing hues of the break of day. Once the sun does come up, it is in its warm golden rays that breakfast can be enjoyed in.

The view at breakfast.

The view at breakfast.

The Terrace lounge area is also where a gallery featuring award winning photojournalist Edwin Koo's works.

The lounge area is also where a gallery, Gallery 76, featuring 30 of award winning photojournalist Edwin Koo’s works is found.

One of the great things about the hostel has to be its location. Set in a row of former godowns to twakows carrying goods from sea going vessels emptied their cargo, the area the hostel finds itself in is one which has been transformed into one of the island’s destinations for food and entertainment. It is also within walking distance of shopping malls, Chinatown, the historic Civic District, the commercial district with its towering blocks of glass and steel and most importantly to the MRT and public bus stops. The location is also where some stunning nighttime views of the river and the illuminated buildings around the river can be seen – and makes it a very convenient location from which one can do an unmolested night shoot in the wee hours of the morning – after the area is emptied of its night time crowds.

A nighttime view of the river and the skyline around it from the nearby Elgin Bridge.

A nighttime view of the river and the skyline around it from the nearby Elgin Bridge.

The Elgin Bridge.

The Elgin Bridge and the north bank of the river across from Boat Quay.

A view from he terrace of the 5footway.inn.

A view from the terrace of the 5footway.inn.

Boat Quay is also close to the skyscrapers of the commercial district.

Boat Quay is also close to the skyscrapers of the commercial district.

During my stay the one thing I would have liked to have had during my stay would have been the convenience of ensuite facilities in its private rooms which it didn’t have. Having said that, I do have to also add that I do not have any negative impressions of  its common toilet and bathroom facilities. A female area is found on the lower level and a male area on the upper level – for which I can say, at least for the male facilities, quite clean and adequately sized. All in all, I found the 5footway.inn at Boat Quay, which does also have dormitory like accommodation available, to be clean and comfortable with its free high speed wireless internet, great location and affordable prices all great plus points. Certainly a stay at the 5footway.inn at Boat Quay, for anyone looking for a clean and no-frills place to stay whilst in Singapore, is one which should be considered.





Fly with three virgins to the moon

11 05 2013

It was on the moon that three young girls from Kampong Tanjung found themselves on at the end of an eventful fasting month of Ramadan. That Ramadan was one audiences are taken on an adventure through, as three best friends, reunite on the eve of Aidilfitri, in the improbable setting of a hospital room, look back at their friendship and reminisce about that Ramadan 30 years before.

The friends are Chot who is in a coma, Pungut who is the victim of an plane crash and Salmiah who is in a broken marriage who feature in a return of a play in Malay which received much acclaim during its debut run by Teater Kami in 1995. The play in taking audiences back to the childhood of the three friends also revisits the memories that the playwright and director, Aidli ‘Alin’ Mosbit, has of growing up in the long lost coastal village of Kampong Tanjong Irau in the Sembawang area of Singapore.

The journey the friends take through that fateful Ramadan, is one which also looks at the innocence and carefree days of childhood – in a rather amusing way, and one which is guaranteed to have the audience in stitches through the antics of the three as they relive their many moments of childhood mischief through that Ramadan at the end of which they embark on their flight to the moon on the back of a “rocket” – the rakit (Malay for “raft”) on which the three often find themselves on.

The play does also examine life’s realities with a tinge of sadness. The three lose touch as they continue journey into adulthood and are never able to find the opportunity to celebrate Hari Raya together, meeting in the hospital room where Chot lies in a coma.

Fun, amusing, and light-hearted, the play which does have English surtitles, is certainly one and a half hours well spent. It is one which I thoroughly enjoyed – not just for the laughs but for the opportunity to be taken back to a way of life which doesn’t exist anymore.

 …dan tiga dara terbang ke bulan is presented by Panggung Arts in collaboration with Esplanade – Theatres on the Bay as part of The Studios. Two more performances of it will be held today at 3 pm and 8 pm at the Esplanade Theatre Studio. Tickets are priced at S$25.


About …dan tiga dara terbang ke bulan

…dan tiga dara terbang ke bulan (… and three virgins fly to the moon) is an acclaimed play returning to the Singapore stage after 18 years since it was first put up by Teater Kami in 1995. This new rendition will be helmed once again by director and playwright Aidli Mosbit, who was one of the artists who devised the original production, and will mark her return to directing. The story involves three women – one in a coma, another troubled by a broken marriage and a third who died in a plane crash – who are best friends and got together one night, by chance, to reminisce and celebrate 30 years of friendship. It will also feature a brand new cast consisting of Siti Khalijah Zainal, Shida Mahadi and Nur Khairiyah Ramli.


Images used in this post courtesy of Mr Delvin Lee of Esplanade.






A great reason to say cheese!

26 04 2013

There a nice little place in a corner of Toa Payoh Central where you probably won’t mind getting into a gooey yellow mess, and as the good people behind the place would have it, fall in love … The little place, Yellow Submarines at Block 177, one of the latest fast-food concepts in town, will surely get you into one – with its offerings of sandwiches and fries loaded with an oh-so-good mess of melted cheese – so good that it certainly won’t be a surprise if it does have, as the writing on the wall there would have it, you falling in love at first bite!

Certainly love at first bite!

Certainly love at first bite!

The menu is built around a Philly icon, the cheesesteak.

The menu is built around a Philly icon, the cheesesteak.

The cheese laden offerings Yellow Submarines has on its menu, is built around a long time Philly (Philadelphia) icon,  the Cheesesteak. It does however, go beyond the popular steak sandwich in its “no pork, no lard” menu and includes choices which extends to tuna as well as vegetarian sandwiches.

Yellow Submarines' menu has something to offer everyone.

Yellow Submarines’ menu has something to offer everyone.

Even with the choices on the menu, it wasn’t difficult to come to a quick decision on what I was going to have. It had to be the Yellow Submarine Classic. Filled with a generous portion of thinly sliced premium New Zealand beef flavoured with gravy and caramelized onions and coloured yellow with cheese, the Classic is indeed one – each bite into it was one which brought pure joy to the tastebuds! Yummy and I was definitely in love! There is a choice of having the sandwich on its own or adding the price of a serving of Torpedo Fries, for a very sinful serving of the melted cheese rich and somewhat spicy Torpedo fries and a drink.

The best and messiest way to have that Classic and Torpedo Fries - especially with the cheese at the bottom of the cup the fries comes in.

The best and messiest way to have that Classic and Torpedo Fries – especially with the cheese at the bottom of the cup the fries comes in.

With the portion being sufficiently large and that I had to save myself for the tempting desserts on the menu, I left it to the others in the group to tell me about the other items – all of which return positive verdicts.

The vegetarian mushroom laden M-1.

The vegetarian mushroom laden M-1 Submarine.

The Tuna Submarine.

The Tuna Submarine.

The Chicken Submarine.

The Chic Submarine.

The Single Hit.

The Single Hit.

The desserts on the menu – are highly recommended – the brownie (Choco Bomber) especially, although the cheesecake (NY Cheese Hunt) does deserve an honourable mention, as does the ice-cream filled brioche. Not a fan of brownies, the Choco Bomber did win me over with its most texture and rich enough chocolate flavour which wasn’t – as brownies tend to be, overpowering.

Must try desserts - the cheesecake, brownie and

Must try desserts – the cheesecake (NY Cheese Hunt), brownie (Choco Bomber) and brioche with ice-cream (Frozen Cannon).

Not normally a brownie fan, the Choco Bomber won me over - thought it was just right, not too sweet or overpowering.

Not normally a brownie fan, the Choco Bomber won me over – thought it was just right, not too sweet or overpowering.

Yellow Submarines can be found at Blk 177 #01-110 Toa Payoh Central Singapore 310177 (end of Blk 177 that faces Lorong 2) and is open from 10.30 am to 10.30 pm daily. For the official opening this weekend (26 to 28 April 2013 – dates inclusive), Yellow Submarines is offering a free upgrade to a meal for every purchase of a sandwich, sub or burger – so do hurry down! More information can be found at the Yellow Submarines website and Facebook Page. Yellow Submarines can also be found on Instagram and if you do post pics on Instagram, do remember to add the hashtag #yellowsubmarinescheesesteaks.

Official opening promotion - free upgrade to a meal only on the weekend of 26 to 28 April.

Official opening promotion – free upgrade to a meal only on the weekend of 26 to 28 April.





Brunch with a zebra

11 04 2013

It was probably a little too early for that glass Sangria I had late on a Saturday morning. Especially so, when I had a zebra, and if that wasn’t enough, a few horses thrown in as well, for company. I am quite sure, of course, that the horses and lone zebra that accompanied the deliciously refreshing beverage wasn’t the result of sangria induced hallucinations. The animals – wall-mounted ornaments in the form of the heads of them, meant perhaps to turn heads, were all part of the décor at the restaurant I was seated at, Sabio by the Sea, for a tasting session of the restaurant’s Weekend Brunch menu.

A reward from having brunch with a zebra.

A reward from having brunch with a zebra.

The restaurant's resident zebra,and some of its horses.

The restaurant’s resident zebra,and some of its horses.

A generous dose of Sangria, from a choice of either white or red accompanied our brunch.

A generous dose of Sangria, from a choice of either white or red accompanied our brunch.

The second of a pair of Sabio’s, Sabio by the Sea follows on the success of the Deliciae Hospitality Management group’s Sabio on Duxton Hill, and is the group’s 8th restaurant concept. In its curious décor are the flavours of the original Sabio, a cozy tavern from 19th Century Seville and elements of the sea, all infused with a somewhat whimsical touch – a reflection perhaps of the selection of flavours on its menu.

The flavourful décor inside Sabio by the Sea.

The flavourful décor inside Sabio by the Sea.

The highlight on its menu is the meat and seafood selection, grilled using charcoal ovens which have been flown-in specially from Spain – the creations of Deliciae’s Group Executive Chef Damien Le Bihan, who hails from Brittany on the wild western coast of France. The menu also offers a varied choice and includes a wide selection of hot and cold tapas; jamon (Serrano, Iberico and Iberico Bellota) and chorizo (pork sausages); paella as well as a choice of white or red Sangria, which we are told have been perfected by Sabio.

Deliciae’s Group Executive Chef Damien Le Bihan (R) posing with Bruno Menard (L) the first Singapore based Michelin Star Chef who dropped by to say hi.

Deliciae’s Group Executive Chef Damien Le Bihan (R) posing with Bruno Menard (L) the first Singapore based Michelin Star Chef who dropped by to say hi.

A charcoal oven specially imported from Spain.

A charcoal oven specially imported from Spain.

Popular items on the menu include the Esparrago (Grilled Asparagus, Serano Ham, soft Egg, Paprika & Sherry Vinaigrette), Navajas (Razor clams with chorizo and garlic sauce), El Pulpo (Grilled Octopus leg, “Viola” Mash Potato, Sauce Paprika) and La Carne (Grilled Ribeye, Cheese Sauce, Grilled Pimentos). Another very popular choice, is the restaurant’s Weekend Brunch Menu, which allows a quick introduction to the tastes on offer, for which I and a bunch of others others were there to try.

The restaurant's brunch menu.

The restaurant’s brunch menu.

Brunch starts with the El Sabio Basket with small baguette, a mini-croissant, and a mini pain au chocolat served with strawberry jam, butter, orange juice and a delighfully light yoghurt with berries. Not actually made by the restuarant, the basket contains the best bread and pastries I have come across in Singapore and is a wonderful way to put you in the right mood for brunch.

A wonderfully delicious bread basket to start off brunch.

A wonderful bread basket to start off brunch.

The bread basket was accompanied by a glass of yogurt.

The bread basket was accompanied by a glass of yoghurt with berries.

What was to follow was a feast for the senses as the restaurant served up a variety not just of what was on its brunch menu, but also some of its signature dishes which wasn’t just pleasing to the taste-buds, but also a visual and aromatic feast! It all came fast and furious: Chachouka, Grilled Ribeye, Olive Bread with Serrano Ham, a fluffy Omelette, Prok Shoulder, and an Octopus leg – pleasures out of the charcoal oven. It is hard to play favourites with all of that but if I were to choose, it would be the succulent ribeye and pork both well marinated, slow grilled and bursting with taste. I did also enjoy the Octopus leg – as I always do, especially when it is delicately grilled to perfection in the way it is done at Sabio. That interestingly is served with purple mashed potato.

Toasted Bread With Garlic, Roasted Baby Potatoes, Pan Fried Chorizo,Manchego Cheese, Soft Egg.

Chachouka – with Chorizo Sausage, Two Fried Eggs, Toasted Brioche And Green.

Grilled Ribeye (120g), Chachouka, Fried Egg And Grilled Mushrooms.

Grilled Ribeye (120g), Fried Egg And Grilled Mushrooms.

Grilled Olive Bread Stuff With Manchego Cheese And Serrano Ham, BabySpinach Salad.

Grilled Olive Bread Stuff With Manchego Cheese And Serrano Ham, Baby
Spinach Salad.

Fluffy Omelette, Roasted Potatoes , Manchego Cheese, Serrano Ham, Basil And Grilled Cherry Tomatoes.

Fluffy Omelette, Roasted Potatoes , Manchego Cheese, Serrano Ham, Basil and Grilled Cherry Tomatoes.

El Cerdo -Herbs Marinated Pig Shoulder Served With Sauteed Potatoes.

El Cerdo –
Herbs Marinated Pig Shoulder Served With Sauteed Potatoes.

El Pulpo -Grilled Octopus leg, “Viola” Mash Potato, Sauce Paprika.

El Pulpo –
Grilled Octopus leg, “Viola” Mash Potato, Sauce Paprika.

The inquisition of what’s on Sabio’s menu would not be complete without a taste of what has to be the items which are the most sinfully pleasurable. Even with a tummy full of what was previously served, we all had room for all of what came, including the House’s Signature Dessert, the especially sinful Pastel de Mantequilla Salada Carmelo Lava – Salty Butter Caramel Lava Cake which oozes not just with warm and sticky caramel, but which together with the ice-cream it was served brought pure pleasure with each mouthful.

Pastel de Mantequilla Salada Carmelo Lava -Salty Butter Caramel Lava Cake.

Pastel de Mantequilla Salada Carmelo Lava –
Salty Butter Caramel Lava Cake.

Also of note is the Piña Asada. That came in half the shell of the pineapple with golden caramelized cubes of its previous contents in it, served with a portion oh-so-heavenly vanilla ice-cream. The other dessert items which we got to savour also deserve an honourable mention. These are the Arroz con leche – Vanilla and white chocolate rice pudding, the Churros – which I must say have to the best tasting ones in town. That, if not also everything else, is certainly reason enough to make a visit my Sentosa Cove all worthwhile.

Piña asada - Roasted marinated pineapple served with vanilla ice cream.

Piña Asada – Roasted marinated pineapple served with vanilla ice cream.

Arroz con leche -Vanilla and white chocolate rice pudding.

Arroz con leche –
Vanilla and white chocolate rice pudding.

The best tasting Churros in town!

The best tasting Churros in town!

Sabio by the Sea offers dining both in the restaurant and al fresco and is located at Quayside Isle next to W Hotel at 31 Ocean Way #01-02 Singapore 098395. It is accessible by car as well as from the Beach Station in Sentosa (Sentosa Bus 3 to Sentosa Cove Arrival Plaza from Beach Station), which runs every 30 minutes from from 8 am to 10.30 pm daily. The restaurant is opened from 12 pm to 10 pm on Mondays to Thursdays, 12 pm to 12 am on Fridays, 10 am to 12 am on Saturdays and 10 am to 10 pm on Sundays. The restaurant can ne contacted at 6690 7568 or SBTS@sabio.sg. For more information on the restaurant and on the Deliciae group, do visit www.deliciae.sg.

Detail on the menu board.

Detail on the restaurant’s menu board.





Pairing with Martell on a high

28 03 2013

It is in a room with a view that I experienced what has to be one of my high points of the year. It wasn’t just that I was seated in a restaurant, which on the 62nd floor of One Raffles Place, is perched close to the top of what is one of the highest points over Singapore one can possibly get up to without boarding an aircraft, but also from the treat over lunch that was to follow.

Compliments of the Chef: a teaser before the pairing session, Cream of Youth, that we were told (jokingly), would take 10 years off our age (photo taken with LG Optimus G).

Compliments of the Chef: a teaser before the pairing session, Cream of Youth, that we were told (jokingly), would take 10 years off our age (photo taken with LG Optimus G).

Lunch, which was at the kind invitation of Martell and Stellar at 1Altitude, was a tasting session of a cognac pairing menu available exclusively at Stellar for the month of March (it has since been extended to Sunday 14 April 2013). The menu involves signature dishes on the Stellar menu, paired with cocktails made with Martell Cordon Bleu cognac as a primary base. After a quick introduction to the restaurant with a Cream of Youth, the tasting session proper commenced with the first pairing on the menu. This was the very rich Duck and Its Nest: Pan-fried foie gras in a semolina crust; duck rillettes and arfait; corn pancake and quince compote. To complement the foie gras, a cocktail with a balance of acidity (as a foil for rich foods), sweetness, aroma and texture, much as the classic accompaniment to foie gras, the full bodied white wine, Sauternes, is was required. The result is “Inside the Rocks”, a concoction with dry orange, molasses syrup and fresh parsley that is mixed with Cherry Brandy and Martell Cordon Bleu. Chilled inside a hollow ball of ice which is broken before it is served, the cocktail is indeed a delicate blend – the dry orange drawing out the notes on the cognac – a perfect accompaniment to the rich flavours of the foie gras and rillettes of duck.

Duck and Its Nest: Pan-fried foie gras in a semolina crust; duck rillettes and arfait; corn pancake and quince compote.

Duck and Its Nest: Pan-fried foie gras in a semolina crust; duck rillettes and arfait; corn pancake and quince compote.

Which is paired with "Inside The Rocks": a cocktail of dry orange, molasses sugar, herbs and Martell Cordon Bleu.

Which is paired with “Inside The Rocks”: a cocktail of dry orange, molasses sugar, herbs and Martell Cordon Bleu.

Next was a Classic Lobster Bisque, served with leek fondue and a seared scallop ravioli, paired with a champagne cocktail “Erlinda 1942”. The cocktail meant to bring out the feel of summer, brought out by the taste of lemons and herbs. Besides lemon juice and star anise, the very refreshing cocktail has also crème de cassis, rose Water, St. Germain liqueur, champagne, and Martell Cordon Bleu mixed into it, bringing out a zest which well complements the lobster bisque with a huge and very succlent piece of scallop in the ravioli.

Classic Lobster Bisque with a succulent piece of seared scallop in ravioli which is paired with "Erlinda 1942" a champagne cocktail with a taste of lemonsand a hint of herbs - mixed of course with some cognac.

Classic Lobster Bisque with a succulent piece of seared scallop in ravioli which is paired with “Erlinda 1942” a champagne cocktail with a taste of lemons and a hint of herbs – mixed of course with some cognac.

The highlight of the pairing menu seemed to saved for last, the last before the dessert that was to follow, that is. To accompany the very tender slow cooked (over a wood coal fire for four hours) Kobe C beef off the ribs, served with short rib hash, tarragon baby vegetables and morel sauce, was “1st and Last ”. While that certainly wasn’t the last cocktail to be served, I certainly would not have minded if it was. The deliciously penetrating and flavourful aroma brought out by the infusion of cardomom syrup and a cinnamon stick is certainly one that lingers and one which seems to melt into the tasty morsels of beef oozing with flavour from its cooking. The cocktail is one in which the spices come together with a Martell Cordon Bleu base and Zen green tea liqueur bringing out a “lemony and flowery” flavour,  “with note of camphor or eucalyptus due to cineole in the essential oil”.

Kobe C rib of beef, smoked and slow cooked over wood coals; short rib hash; tarragon baby vegetables and morel sauce.

Kobe C rib of beef, smoked and slow cooked over wood coals; short rib hash; tarragon baby vegetables and morel sauce.

Paired with my personal favourite "1st and Last" - rich in flavour and spiced with a cardomom syrup and cinnamon stick - one gets a high just from the aroma it oozes.

Paired with my personal favourite “1st and Last” – rich in flavour and spiced with a cardomom syrup and cinnamon stick – one gets a high just from the aroma it oozes.

Dessert is something that always comes as a treat, more so in this case being prepared at the table. The “1-Caramel Dessert Experience” which was served on a platter and to be shared was certainly made even more irresistible with its baked Alaska with strawberry ice cream and warm chocolate brownie; Valhrona chocolate praline bomb with berry compote; and vanilla crème brûlée with dulce leche ice cream. The 1-Caramel Dessert Experience is one that is paired with “El Favorito”, a very rich combination of Martell Cordon Bleu, vanilla ice-cream, Mascarpone cheese and white cacao – said to bring emotions to your head, with a sweet and creamy flavour – it did well complement the dessert experience and while it was perhaps a little too heavy for me, it was a sweet and flavourful way to bring the tasting session accompanied by one of the best views of modern Singapore out the window, to a conclusion.

Preparing the 1-Caramel Dessert Experience: Baked Alaska with strawberry ice cream and warm chocolate brownie; Valhrona chocolate praline bomb with berry compote; vanilla crème brûlée with dulce leche ice cream.

Preparing the 1-Caramel Dessert Experience: Baked Alaska with strawberry ice cream and warm chocolate brownie; Valhrona chocolate praline bomb with berry compote; vanilla crème brûlée with dulce leche ice cream.

Dessert is served.

Dessert is served.

The baked Alaska.

The baked Alaska.

Dessert is paired with "El Favorito": Martell Cordon Bleu, vanilla ice-cream, Mascarpone cheese and white cacao.

Dessert is paired with “El Favorito”: Martell Cordon Bleu, vanilla ice-cream, Mascarpone cheese and white cacao.

The “Pairing with Martell” menu is available at Stellar at 1Altitude until 14 April 2013. Besides the individual paired items on the menu, a set menu which includes all dishes and cocktails, is also available at s$185++. Reservations are highly recommended.








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