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NASI LEMAK ICE CREAMEvery time August comes around, eateries try to whip up something crazy revolving around a popular local dish – all in the spirit of National Day.
This year, the most bizarre must be Cold Stone Creamery’s nasi lemak ice cream (far right). The idea sounds crazy enough – coconut ice cream tossed on a cold stone with roasted peanuts and spicy sambal ikan bilis. This is then scooped into a pandan waffle bowl and topped with rice puffs, more peanuts and ikan bilis and two fresh slices of cucumber.
When you eat it, you get a mix of sweet and savoury flavours that seems odd at first, but it slowly grows on you.
There isn’t much sambal, just small swirls of it, so you don’t taste it with every scoop. But when you do, the spicy kick is definitely something you get from nasi lemak.
It is not brilliant, but it is not bad either. In fact, it’s turned out to be so popular that Cold Stone has extended its sales beyond this month until Sept 30.
There is also a pulut hitam ice cream (also above) created for the same promotion period, but it is such
a common flavour it is hardly worth exclaiming over.
Each ice cream costs $8.50 a cup, but since there is a one-for-one offer till Sept 30, you can have two cups for that price if you like. Just make sure you share them. The servings are big.WHERE: Cold Stone Creamery, at Waterway Point, Orchard Central, VivoCity and HillV2 MRT: Punggol; Somerset; HarbourFront; Hillview INFO: For more details, go to www.coldstonecreamery.com.sg
CANTONESE WITH A TWISTShang Palace has launched a series of monthly menus, called The Chef’s Table, which features special dishes by chef Mok Kit Keung that are not among the restaurant’s usual offerings.
The first menu for this month features six courses of traditional Cantonese dishes given a signature touch by the chef that makes each of them unique.
An example is a wok-fried French pigeon breast with preserved vegetables. The pigeon is done three ways – the drumstick is roasted Cantonese-style, the breast fillet pan-fried and drizzled with a reduced jus sauce, and the last is a steamed patty of minced pigeon and the sweet preserved vegetable called mui choy in Cantonese. The vegetable is also deep-fried to a crisp and used to form a bed for the meat.
Another dish I like is a combination of sauteed boneless chicken wing and frog leg skewered with abalone, vegetables and Yunnan ham (above).
The chicken has a good, firm bite and the frog is smooth and sweet.
Priced at $128 a person, this is the best menu by chef Mok I’ve tasted since he joined the restaurant after transferring last year from the two-Michelin-starred Shang Palace in the Kowloon Shangri-La Hotel in Hong Kong.WHERE: Shang Palace, Shangri-La Hotel Singapore, 22 Orange Grove Road MRT: Orchard OPEN: Noon to 2.30pm (weekdays), 11am to 3pm (weekends and public holidays), 6 to 10pm daily TEL: 6213-4473
FOODPROMOTIONS
Heritage-Inspired Tea For Two At Shangri-La’s Lobby LoungeThe local three-tier afternoon tea set for two is a celebration of Singapore’s culinary heritage, featuring local classics such as vegetable curry and chilli crab puffs, sweet taro ball, hae bi hiam finger sandwich, spicy otak otak with mantou; Nyonya kueh from HarriAnns such as ondeh ondeh, rainbow lapis, pulut inti, kueh bugis, kueh dadar, kueh harum and getuk ubi; scones infused with flavours such as gula melaka and pandan; durian dome; pulut hitam cake; and pork satay with pineapple peanut sauce.WHERE: Lobby Level, Tower Wing, Shangri-La Hotel, 22 Orange Grove Road MRT: Stevens/Orchard WHEN: Weekdays, 3 - 5.30pm; weekends, 4 - 6.30pm (except public holidays & special occasions) PRICE: $38++ - $42++ for two TEL: 6213-4398 INFO: E-mail [email protected]
Penang Hawkers’ Fare At York HotelSeptember will see the return of the second edition of the triannual Penang Hawkers’ Fare at York Hotel, featuring street food classics such as Penang Laksa, char kway teow, nasi lemak with Nyonya Chicken Kapitan, oyster omelette prepared a la minute and Penang Roti Canai, an Indian- influenced, crisp and buttery flatbread. Desserts include ban chang kueh, ice kachang and chendol.WHERE: White Rose Cafe, Lobby Level, York Hotel Singapore, 21 Mount Elizabeth MRT: Orchard WHEN: Aug 31 - Sept 16, noon - 2.30pm & 6.30 - 10pm PRICE: $29++ - $33++ (adult), $20++ - $23++ (child up to age 12) TEL: 6737-0511 INFO: E-mail [email protected]
Friday Executive Lunch At Waku GhinTwo-Michelin-starred Waku Ghin will launch a new executive lunch on Fridays next month. The five-course menu has dishes such as pasta with botan shrimp, oscietra caviar and sea urchin. The Bar at Waku Ghin has also rolled out a new series of monthly beverage-pairing promotions, with Tengumai Gorin (Ishikawa) sake paired with marinated toro tuna set
on seasoned rice ($42++) this month; a glass of Powell & Son Shiraz red wine with grilled ohmi wagyu beef set on rice ($48++) next month; and toasted parma ham & black truffle sandwich with a glass of Pierro Chardonnay from Western Australia ($40++) in October. In November and December, sip on signature cocktails at The Bar, starting with a pairing of WG Highball and WG Marinated Fried Chicken ($30++; usual price $38++). In December, enjoy a plate of spaghetti with lobster, tomato, chilli and basil and a classic Bloody Mary. WHERE: L2-01 The Shoppes at Marina Bay Sands, 2 Bayfront Avenue MRT: Bayfront WHEN/PRICE: Executive lunch (from Sept 7): Fridays, noon - 2pm, $180++ a person; beverage- pairing deals till Oct 30 TEL: 6688-8507 INFO: E-mail wakughinreservation@ MarinaBaySands.com
Club Meatballs’ New All-Day MenuClub Meatballs has launched a new all-day menu with highlights such as Baller Platters, each with 12 signature balls of classic beef, ginger pork or garlic-thyme chicken ($30++ a platter); cumin spiced lamb or panko crusted fish ($35++); and tofu and mushroom ($25++). The Beer Bites list offers items such as spicy wings ($15++); chicken meatball parmy sliders ($12++); Club Meatball pizza ($22++); and antipasto board ($35++, serves three to four people). Main Plates include classic fish & chips ($18++); shepherd’s pie ($18++); minute steak ($25++); and pan-seared barramundi ($30++). Wraps ($12.50++ - $13.50++) and salads ($12++ - $15++) are also available.
WHERE: 01-35 China Court, China Square Central, 20 Cross Street MRT: Telok Ayer/Chinatown WHEN: Weekdays, 7.30am - midnight; Sat, 10am - midnight; Sun, 10am - 10pm PRICE: Selected items: $12++ - $35++ TEL: 6222-8660 INFO: E-mail [email protected]
Tapas Tuesday, Pink Thursday At Pan PacificOn Tuesdays at Pan Pacific Singapore’s Atrium, order a beer bucket of any five bottles of American or local craft beer and complement them with a Chef’s Signature Tapas Platter, featuring Spanish light bites including Manchego cheese made from sheep’s milk, Iberico chorizo sliced meats, garlic prawns and barbecued lemongrass crayfish skewers. On Thursdays, celebrate TGIF early with a pairing of gin cocktails, rose wines or rose champagne with a tapas platter consisting of paprika lamb koftas, tandoori chicken, pink champagne forest gateau and more.WHERE: Atrium, Level 1 Pan Pacific Singapore, 7 Raffles Boulevard MRT: Promenade WHEN/PRICE: Till Sept 30, 6 - 10pm; Tue: $88++ for a bucket of five beers & one Chef’s Signature Tapas Platter; Thu: from $58++ for two pink cocktails & a tapas platter TEL: 6826-8240 INFO: E-mail [email protected]
SINGAPORE GRAND PRIX
Michelin Launches GastroMonthGastroMonth, part of the Michelin Dining Series and in conjunction with the F1 season in Singapore, returns for a second time. Gourmands can expect menus by more than
20 Michelin-starred, Bib Gourmand or Plate restaurants in the Michelin Guide Singapore 2018. The line-up includes Shoukouwa’s omakase lunch ($240++), Beni’s six-course lunch ($88++), Summer Pavilion’s six-course contemporary Cantonese dinner ($138++) and The Blue Ginger’s Peranakan dining experience ($65++). There will also be surprises such as special welcome drinks for diners who are F1 ticket holders (Sept 7 to 16).WHERE/INFO: Various venues, list of restaurants, reservations at goo.gl/dQM2Zr WHEN: Sept 1 - 30
Live Screening At AdriftAdrift by David Myers will be having live screenings of F1 race action during the Singapore Grand Prix weekend, when it will be serving a four-course set dinner with an option for endless flutes of Dom Perignon. On race day itself, it will serve a seafood brunch buffet that includes a main course from the brunch menu and free-flow Dom Perignon.WHERE: Hotel Lobby, Tower 2 Marina Bay Sands, 10 Bayfront Avenue MRT: Bayfront WHEN/PRICE: Sept 14 & 15 (6pm - 2am) & Sept 16 (6pm - midnight) set dinner: $68++ (add $300++ for free-flow Dom Perignon); Sept 16 (noon - 3.30pm) brunch: $318++ (includes free-flow Dom Perignon) TEL: 6688-5657 INFO: E-mail adrift.reservations@ marinabaysands.com
MID-AUTUMN FESTIVAL
JPOT Mid-Autumn SetJumbo Group’s JPOT is serving a Mid-Autumn Set, with ingredients such as live prawns, scallops, sliced toman fish, housemade prawn and fish balls, sliced pork belly/beef brisket/chicken, spinach, enoki and shiitake emperor mushrooms, hand-rolled fried beancurd skin and crispy fried fish skin. It is also adding a Singapore-style Lotus Root Soup Base ($7.80++) to its selection of hotpot soup bases. WHERE: 03-16 Tampines One, 10 Tampines Central 1 MRT: Tampines WHEN: Sept 1 - 30, 11am - 11pm PRICE: $68.80++ for two TEL: 6532-3536 INFO: jpot.com.sg
Mooncake With American Ginseng At Feng Shui InnFeng Shui Inn’s Mid-Autumn Star mooncake features American
ginseng (more than 5g) blended with custard and white lotus paste, and chocolate pearls for textural contrast. Handcrafted by executive chef Li Kwok Kwong, the mooncake is baked in a crisp and buttery crust made of butter with custard, milk powder and fresh eggs, instead of the traditional mooncake skin.WHERE: G2 Crockfords Tower, Resorts World Sentosa, 8 Sentosa Gateway MRT: HarbourFront WHEN: Till Sept 24, noon - 8pm PRICE: $78 (box of six pieces) TEL: 6577-6599 INFO: E-mail [email protected] or go to rwsentosa.com/mooncakes2018
Five New Flavours From Swensen’sSwensen’s has six ice cream mooncakes – the signature Sticky Chewy Chocolate, as well as five new creations: Sedap Chempedak, Feel Good Passionfruit, Wild Floral Honey Crumble, Salted Butterscotch Crumble and Mao Shan Wang. Each is filled with one of Swensen’s ice cream flavours and wrapped in a pastry skin embossed with the brand’s iconic sundae glass. WHERE: All Swensen’s & Earle Swensen’s outlets & online at swensens.com.sg WHEN: Till Sept 24; online orders till Sept 9 (collect by Sept 24) PRICE: $10.90 a piece, $39.80 for box of four (any flavour combination); early-bird & card discounts available TEL: 6788-8128 INFO: E-mail [email protected]
Lemongrass And Yin Yang At Grand Mercure Singapore RoxyHandmade by head chef Lester Wang, Grand Mercure Singapore Roxy has two new snowskin mooncakes: Lemongrass Snowskin and Yin Yang, a blend of flavours with the bittersweet taste of dark chocolate, sweetness of white chocolate and aroma of champagne. Other flavours are Signature Lychee Martini (lychee infused with a hint of vodka) and Durian (mao shan wang) Mooncake.WHERE: Mooncake booth (hotel lobby), Wave Cafe & Jia Wei Chinese Restaurant, Grand Mercure Singapore Roxy, Roxy Square, 50 East Coast Road MRT: Eunos/Dakota WHEN: Thu - Sept 24 PRICE: Snowskin: $7.80+ a piece, $52.80+ - $55.80+ (box of eight); Baked: $6.80+ - $14.80+ a piece, $48.80+ - $54.80+ (box of four) TEL: 6340-5882 (Wave Cafe), 6340-5678 (Jia Wei) INFO: E-mail [email protected]
WINE EVENTS
Wine Lust 2018Wine Lust is back for its second edition with 15 award-winning restaurants taking part in 40 specialist wine events that will involve 500 wine varietals. A key attraction is Wine Lust Journeys, a series of events where guests can immerse themselves in knowledge shared by winemakers from around the world, while enjoying other convivial dining experiences. WHERE: Various venues, such as Stellar at 1-Altitude, Monti at Fullerton Pavilion, Botanico at The Garage, The Summerhouse & Mezza9 WHEN: Till Sept 10 PRICE: $40 nett to $1,000++ a person INFO: List of venues & full event line-up at www.winelust.sg
Mitchelton Wine Dinner The wines of Mitchelton will be featured in a five-course seafood-centric dinner at Greenwood Fish Market. The menu starts with pickled oysters with smoked tomato puree (paired with Victoria Series Sauvignon Blanc); followed by homemade scallop and fish cake (Blackwood Park Riesling); smoked mussels and heirloom tomato salad (Victoria Series Chardonnay); braised brisket (The Blend Cabernet Merlot); and roasted baby lamb with dried longan, veal jus and parsnip puree (Victoria Series Shiraz).WHERE: 34/38 Greenwood Avenue MRT: Tan Kah Kee WHEN: Wed, 7pm PRICE: $88++ a person TEL: 6467-4950 INFO: E-mail bukittimah@ greenwoodfishmarket.com
Italian Wine DinnerWine Connection @ Capital Square is hosting an Italian Wine Dinner crafted around Parma ham, a traditional ingredient in Italian cuisine. Dinner includes cheese-filled Parma ham crocchetta with dressed salad (paired with 2017 Pinot Grigio Biscardo Uvam); tagliatelle burro e prosciutto (2012 Campomaggio – Chianti Classico Riserva); baked tenderloin in pastry with Parma ham (2015 La Bastia – Amarone Della Valpolicella); and panna cotta with candied Parma ham crisps (2016 Brachetto D’acqui – Brachetto-Piedmont).WHERE: 01-01 Capital Square 3, 25 Church Street MRT: Telok Ayer WHEN: Sept 8, 7pm PRICE: $89++ a person TEL: 6908-5433 INFO: E-mail [email protected]
happenings
YOSHIYUKI IS NOW YOSHIKaiseki Yoshiyuki at the basement of Forum The Shopping Mall is now called simply Yoshi. The fine-dining kaiseki restaurant has also become less formal, with a brighter entrance and a simpler menu.
Lunch has donburi menus from $58, but there are also three eight-course set menus for lunch and dinner – the maguro menu ($158), the wagyu beef menu ($178) and the uni menu ($188) – with sake pairings at extra cost.
Except for the main course, the sets are similar, with appetisers, soup, sashimi, chawanmushi and desserts.
I tried the wagyu menu and, though not as lavish as the kaiseki meals I had eaten at Yoshiyuki, it was substantial enough. And the starters and sashimi were just as refined.
The wagyu was served in the shiizakana course (above) – a clear broth with vegetables, tofu and thin slices of the beef.
The rice course, which was supposed to be a wagyu beef don, was swopped to sakura ebi on rice instead as the tiny shrimps were in season.
I would have preferred more beef, but the shrimps were good too.WHERE: Yoshi, B1-39 Forum The Shopping Mall, 583 Orchard RoadMRT: Orchard OPEN: Noon to 2pm, 7 to 10pm (Mondays to Saturdays), closed on Sundays TEL: 8188-0900
MARTIN FOO’S CREATIONS AT CRYSTAL JADEChef Martin Foo, who had helmed the kitchens of VLV and Tong Le Private Dining, is now group executive chef of Crystal Jade Group and is responsible for renewing the menus of all the restaurants under the group.
For starters, he has launched a $128 six-course set menu as well as a special a la carte menu of his creations at Crystal Jade Palace in Takashimaya, where he is based.
Standouts from the set menu include a grilled USDA beef short rib with honey char siew sauce (right), which combines the tender and fatty meat with the chef’s delectable sauce.
And from the a la carte menu, try the clean-tasting dish of poached Australian baby spinach with fresh beancurd skin, ginkgo and whole garlic ($24), which presents a new way to eat the salad leaf.WHERE: Crystal Jade Palace, 04-19 Ngee Ann City, 391 Orchard RoadMRT: Orchard WHEN: Till Sept 30, 11.30am to 3pm, 6 to 10.30pm (weekdays), 11am to 10.30pm (Saturdays), 10am to 10.30pm (Sundays) TEL: 6735-2388
Wong Ah Yoke Food Critic recommends
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PHOTOS: CRYSTAL JADE GROUP,
WONG AH YOKE
Lobby Lounge’s heritage- inspired afternoon tea set features chilli crab puffs, Nyonya kueh and scones infused with flavours such as gula melaka and pandan. PHOTO:
SHANGRI-LA HOTEL
| FRIDAY, AUGUST 24, 2018 | THE STRAITS TIMES | life D5
