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.

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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.





my(Food)Village

11 04 2011

That Serangoon Gardens is an area that is blessed with some of the best eating places in Singapore, there is no doubt. It had been a haunt for food lovers since I can remember, with Chomp Chomp being a popular food centre even back in the days when I was a child. Now, there is even more reason for food lovers to brave the weekend crowds that throng Serangoon Gardens in search of good makan. The redevelopment of what had been for a while, Serangoon Garden Village (developed around the former Paramount Theatre), to an new and very interesting mall, myVillage, one with which the owners’ aim to bring Orchard Road into the suburbs. Packed into a really cosy mall that does not give the impression of having the space to, is a wonderful array of food establishments, which I am given to understand, have been hand selected for the care in which each outlet puts into in bringing the culinary delights on offer, from the traditional to the new age, that is certain to leave one a little spoilt for choice and with a food sampling invitation from the good people of myVillage, along with a few other bloggers, I was able to find out a little more of the choices that are on offer.

myVillage brings not just a modern mall into the heart of Serangoon Garden, but also an interesting array of culinary delights to an area that is already well known as a food lovers haunt.

We started out at Daikokuya, which translates into “God of Wealth” in Japanese, during which we were introduced not just to its interesting menu of Ramen on offer, but also to the chef, Chef Suzuki. We were told of the painstaking process with which the rich Ramen broth is prepared, with pork or chicken bones boiled along with seafood and vegetables for many hours. In the preparation of everything on offer, there is no effort spared in bringing out the best, an example is with the cha shu (sliced roast pork) being boiled in the base broth of 2 hours and simmered in a special sauce for a further 3 hours. We had two sample sized portions to start our food journey, one was of the Original Miso Noodles which came complete with a ramen egg that is soft boiled as the write-up provided described it, to perfection and the other, of the Stamina Noodles, made to last a long time in the tummy (hence “stamina”). With both, the rich broth was certainly a treat, and certainly as ramen food for the soul goes, provides not just the soul, but also the palate and one’s stomach with a wonderful treat.

Dikokuya Original Miso Ramen

Chef Suzuki of Daikokuya giving an introduction of the offerings at the modern version of a ramen-ya.

Stamina Ramen.

The sample size Original Miso Ramen - complete with a piece of a soft-boiled egg. Daikokuya uses organic eggs in their dishes.

The sample sized Stamina Ramen.

Moving on, we next found ourselves at Bakerzin Artisan Bread. Bakerzin is already well established in Singapore and well known for its sweet treats, and the Bakerzin Artisan Bread provides the group with another dimension, being the first store in the group dedicated to a variety of European inspired breads, bringing Daniel Tay, the founder of the group back to his roots – baking bread. I have always been one for bread – and a good loaf of freshly baked bread is something that I can never resist. It is the aroma of freshly baked bread that often draws me to a bakery – and that is something that is certainly evident at Bakerzin Artisan Bread, with a display of hard crusted European styled breads that makes me go weak at the knees. What’s catches the eye is not just the bread, but bottles of jams that makes the mouth water, as well as a display of cheeses that would certainly complement the bread on offer. The artisan bread we were told are made using only French whole wheat flour, made from the endosperm of wheat grain, which besides being lower in protein and gluten, is higher in starch and has a distinct darker colour – giving the breads a rich flavour and colour, of which we had a sample of, along with a selection of colourful and uniquely flavoured macaroons, all of which did not disappoint.

Bakerzin Artisan Bread offers a range of hard crusted European styled breads that makes me go weak at the knees.

A range of cheeses is also on offer at the Bakerzin Artisan Bread outlet ...

... along with a range of jams ...

From European styled breads, we moved to a Mediterranean inspired deli, Gastronomia Da Paolo. There we met with Marina, who having just arrived from the fashionable city of Milan, had to deal with a whole bunch of hungry bloggers. The deli, which stocks essentials for Italian cooking including pasta, olive oil, and even wine, all sourced directly from Italy (it helps that Marina’s father knows the suppliers), aslo serves a selection of pizza and pasta, as well as sandwiches … perfect for a quick and tasty bite – or to pack for a picnic. We had selection of pizza to sample, just how I like my pizza, thin crust and loaded with toppings. My favourite was the Salmon pizza with its wonderful flavour derived from a complement of pesto. To top that off, Italian bubbly in the form of Prosecco was served and the short visit to the deli was completed with a a wonderful Tiramisù, made with rich Valrhona chocolate and Mascarpone cheese.

Marina of Gastronomia Da Paolo.

A little slice of heaven ... loved the taste of the pesto that went with the Smoked Salmon Pizza!

I liked the Salami Pizza too!

Prosecco ... Italian bubbly being poured ....

... certainly complemented the food on offer ...

Couldn't resist the Tiramisù ... made with rich Valrhona chocolate and Mascarpone cheese ...

... and neither could Cherie ...

Moving up, we moved to Old Hong Kong Taste, part of the Old Hong Kong Group of restaurants started by Victoria Li, a resident in Singapore who is from Hong Kong. Her motivation was to bring a taste of the real Hong Kong to Singapore which she and some of her fellow Hong Kongers felt was missing from Singapore. In Old Hong Kong one will find a rich selection of traditional Hong Kong dishes and new age ones that have been adapted from the old taste of Hong Kong. The decor and accompanying porcelain of the restaurant was carefully selected to reflect the location – with a garden theme with butterflies for the setting of a garden – Serangoon Garden … We had a taste of the amazingly tender Flaming Kurobuta Pork with Danggui Sauce, something that seemed to melt in one’s mouth together with the rich sauce that surprising isn’t bitter, but accompanied the juicy pieces of Kurobuta pork excellently. The second item we tasted was a fusion of tastes, the Deep Fried Prawn with Durian Paste and Maltesers that went very well together …. we were told that the restaurant is particularly well patronised during the weekends and also serves a selection of Dim Sum, and reservations are recommended …

Flaming Kurobuta Pork with Danggui Sauce ...

The tender and succulent pieces of Kurobuta Pork seemed to just melt in my mouth ...

Deep Fried Prawn with Durian Paste and Maltesers (yes, you read right!) ....

The last stop on the culinary adventure was Chinta Manis, or Sweet Love … and for those with a love of the sweet Nonya cakes, the Chinta Manis Peranakan Patisserie is a must visit. The third of three stores in Singapore, the so called Patisserie aims to please with a selection of good hand-made Nonya kueh-kueh, in which traditional methods are employed, as well as of Western styled cakes. We had a taste of the very interesting Chendol Agar Agar – a layered combination of the different flavours of Chendol into a piece of jelly … not the Chendol I am used to, but one that I can certainly take to, as well as of the Chocolate Ecstasy Cake … rich and moist and made from Valrhona chocolate – enough to send one into chocolate heaven … It was a perfect way I guess to end the evening … and with the intimate knowledge that I am now equipped with of some of what is on offer at the new mall … it does look like, barely into the second quarter of the year, it would be a tough ask for me to keep my New Year’s resolution to shed a few pounds … for yet another year …

Chinta Manis is located in the Basement of myVillage.

Chinta Manis offers a selection of hand-made Nonya Kueh ...

one of my favourites ... Kueh Dadar ...

Sambal Udang ... or Lemper Udang ... another of my all time favourites.

The very rich Chocolate Ecstasy Cake ...