TungLok (Tong Le 同乐) has been quite a household name for many where they are known for their wonderful seafood, vegetarian and traditional Chinese cuisines. They have won numerous awards and has since spread their specialty to other Asian regions like Indonesia, Japan, Chian and Vietnam.
Looking at the formula on this blog’s title, many would have known about this. TungLok Group collaborated with Beijing’s XiHe Group to form TungLok XiHe Restaurant which dedicates to authentic Chinese cuisines and of course, the signature Peking Duck. The duck they use here has a twist, it’s flown from Ireland's Silver Hill Farm, also known as the London Duck, where the ducks are just merely 42 days old. The soft tender and juicy duck meat not forgetting the crispy skin which crackles as you pop them into your mouth.
The process of making this wonderful dish takes about 3 full days from preparation to roasting. a first in Singapore and its definitely one of the best Peking duck you’ll find here on this sunny island. The duck is served wth 8 condiments to be wrapped in the paper thin crepe.
Of course you can eat it on its own, your Singaporean way but doing it the Peking style has its own pleasures too. Hoisin sauce, cucumbers, spring onions, blueberry sauce, the traditional plum sauce and a surprise popping candy which crackles in the mouth something worth trying
They have many other yummy dishes to choose from and one of them that you can consider having is the succulent wagyu beef cubes fried with vegetables and in truffle oil. fresh greens and almond flakes adds texture to this beautiful dish. Their popular handmade braised tofu is definitely worth a try. If you have some spare cash, you can order their fresh steamed Soon Hock (Marble goby fish) SiChuan style, heavenly! I can eat this everyday (ya~ unless I can afford them on a daily basis haha).
Do drop by and try out TungLok’s Peking Duck and many other yummilicious chinese cuisines! Do share with me your favourites and how you find their famous Peking duck!
TungLok XiHe Peking Duck
200 Turf Club Road
Lunch: 11:30 - 15:00
Dinner: 18:00 - 22:30
I am sure many of you would have heard about the super expensive chicken rice in Singapore which is located at Mandarin Orchard. Chef Steven Low, used to be a chef at the Chatterbox coffeehouse in what was known as the Meritus Mandarin hotel (now Mandarin Orchard) along Orchard Road. Ever since he was retrenched by the hotel he decided to come out and start his own and its Mr Chicken Rice.
You will see his history and story with Chatterbox and some articles of him being retrenched and then starting Mr Chicken Rice. Many blog sites and papers has written about him and mostly a couple of years ago, if not more. Here iEatTravel brings you back here once again to savour this famous dish at a huge fraction of the original costs at the hotel.
The setup of the place is somewhat economic and simple, nothing posh but just simple layout similar to that of many fast-food restaurants. Having said that, the service of Mr Chicken rice is exactly what you will do at any fast-food restaurant. Choose your set meals or ala-carte dishes which is displayed prominently on the menu board and make your order at the cashier. Everything self service and lets skip all these and head on to the food
I have came here quite a number of time and I feel that the consistency of the quality of the chicken served is very good. Of course you might be able to find a few other chicken rice stalls selling tastier chickens, I find this quite tasty as well. Comparing to Chatterbox which uses COBB 500 chickens, which are the most popular broiler chickens in the USA, for the dish. Mr Chicken Rice's chickens are slightly skinnier compared to the former and its not as juicy. The rice itself is fragrant and not very oily (which might not be good for some die hard chicken rice lovers). The best of it all are the sauces. The spicy garlic chilli and the minced ginger kicks up a few notches to the overall experience of the dishes. You have to have these to enhance the tastes to it.
They do have several side dishes to choose from like the popular fried tofu and oyster sauce vegetable. Seems like they might have lose out on the support of local chicken rice lovers that they had even come out with curry fish head? Don’t get me wrong, the food is still very consistent and yummy just that it might not be the best there is in Singapore but its still very worth the price and taste from a former master of Chatterbox Chicken Rice that is the reason why this place is still filling up with many hungry eaters.
You might have been there, try again not, you can go and try it out yourself to share with me your verdict. Enjoy this lovely dish and jiak bah bah (fill your stomach)~
Just when I was about to post this article, I found out that there is another article on this lovely dish being posted. So I thought hmmm, should I post it as well or should I just leave it and wait for awhile. Hell no! I’m not going to wait anymore (actually I had been hesitating to post it for about 5 days) I want to share with you this lovely tea time snack. You find this everywhere when you’re young, at getai (literally song stage) (Simplified Chinese: 歌台), is a usually boisterous live stage performance held during the Ghost Festival and very popular in the 80s
Hougang Muah Chee (Hougang 6 Miles Famous Muah Chee as what many remember them as) is the ONLY one that I would crave for and guess what? They have a stall by themselves selling mainly Muah Chee and some Kuehs. The Muah Chee (a traditional snack made of glutinous rice, usually mixed with crushed peanuts and sugar.) here is very soft and smells heavenly just by itself as the sesame oil in it is fresh.
Making of this snack is not as easy as you think as it requires great skills and experience to achieve such texture and preventing it from hardening. So as I was saying, the typical Muah Chees are mixed with peanuts and sugar. But this, they come with heavenly fragrant black sesame flavour. and if you’re someone like me who can’t decide what to have, the traditional or the creative traditional, you can choose both which I always do lol.
From the pictures, you also can taste the fragrant peanut and black sesame. Trust me you have to come to try it for yourself! There are 3 sizes for you to choose from and I am sure you know which size I go for every single time. Small: $2.50 Medium: $3.50 Large: $5.00
Hop on over to HDB Hub @Toa Payoh (Opening Hours: 1200hrs-2200hrs). B1 Foodcourt and walk all the walk to the end of the foodcourt and you will see them! Try it out and let me know which flavour suits you best! Enjoy the Muah Chees! Oh did I say its self service hor, don't order and walk away ya~ :)
If you have been to Hong Kong and in search of the original Mak noodles, be prepared with a big and expandable stomach. There are so many versions and links to the original Mak Woon-Chi’s creation. I tried linking up and finding out which is the main descendant but in the end, not much results as the stories are very similar. I found the two most popular noodles after Mak Woon-Chi’s. Just a little history, Mak Woon-Chi the pioneer and the one who created wonton noodles brought this delicacy from Guangzhou to Hong Kong.
The recipe hasn’t changed throughout even till the earl 1960s as this dish was served to the then President of the Republic of China, Chiang Kai-Shek by Mak Chi-Ming, a third-generation descendant of Mak Woon-Chi. Now with Mak’s Noodles and Mak Mun Kee’s version, they do have their own share of supporters, each insisting that they are the true originals. Even one of them has started franchise in Singapore, Mak Man Kee and they are opening another branch soon.
Mak Mun Kee Noodle Shop 麥文記麵家
I started off searching for them upon checking into my hotel in Hong Kong, luckily it was within walking distance and to be honest, I was hungry then and couldn’t wait to try out why, why so many people recommended Mak’s. The setup of the eatery is typical of Hong Kong food places. Tiny space with round tables where people would just come in and find a seat which is empty, most of the time, sharing a table with others and it’s also quite a culture especially during lunch hours where people would focus on their food and leave the place.
At 3:15pm, this place still packs with people and I understand now why it is considered the best wonton noodles. I ordered a bowl of wonton noodle soup and the other, dried noodles with shrimp dumplings. The soup has a very strong shrimp flavour which I have yet to taste before. The consistency in the handmade noodles is springy and needs a little effort to bite it off. Generous amount of prawns (one and a half slice of it) are found in each wonton and the texture of the prawn indicates that the meat is fresh and I savour every single bit of the meal. I enjoyed this and love it very much.
Mak’s Noodles 麥奀雲吞麵世家
The other “twin’ of the Mak legacy, is here to show that they meant business too. With an equal busy crowd, this outlet located at Wellington Street is popular as well. The space in the shop is bigger and articles and pictures of their success decorate the front window of the shop. We ordered the usual soup version of the wonton noodles and a plate of 捞(dried version) sprinkled with dried prawn roe and a bowl of wonton soup by itself.
The taste of the soup is comparable with I really couldn’t find too much of a difference, the noodles seems like it has been made off from the same factory of person who kneads it. To me, the捞 version seems to hit on me more and the dried roe acts as a magical powder which enhances the noodles and taste of it. The wonton however, seems like being discounted as it is only wrapped in a full prawn compared to Mak Mun Kee’s.
You can try out their branch in Singapore and see if you like it and if you have a chance to go to Hong Kong, do try out both and see for yourself, which side would you taste buds fall to. Typing this article makes me crave for the noodles once again. I think I wanna take a train down and try out the one in Singapore…
The most sort after itinerary when you’re in Hong Kong is going up to this magnificent view of the sparkling skyscrapers of the Hong Kong Island. If you have only one thing that you can do here, Victoria Peak will be your choice. Many tourists would prefer to visit this attraction towards the evening and you can choose to take the Peak Tram up.
You spend hours taking pictures enjoying a little bit of shopping at the Peak Tower at about 396 metres above sea level. There are a wide array of restaurants and shops and entertainments for everyone but I would like to bring you to attention would be the Italian casual dining at Wildfire+.
Dining at the top is a unique experience and I am fortunate to have one of the best views of the Hong Kong skyline while having your dinner. This place packs a punch as its one of the restaurants at Peak Tower with the best view. A comfortable and less restricted atmosphere where you can dine with your friends casually as you enjoy the wonderful variety of Italian food and why not pop a bottle of sparkling wine and enjoy this lovely evening?
Friendly service staffs who recommended us to some of the restaurant’s specialty like the Wildfire Supreme, a masterpiece pizza which comes in the size of 12” or 24” (fit for a King) which consists of ham, pepperoni, sausage, bell pepper, onions, mushrooms (my favourite!), kalamata olive, spread with their unique tomato sauce and mozzarella cheese! Done in the open-flame, the thin crust pizza, tossed freshly upon order and with an Italian flare from the center to the very edge. All of their pizzas are made under blazing fire, adding the unique charred flavour to them and I guarantee you which ever flavour you choose, the crusts don’t fail.
Having a headache about what to have for our appetizers, we ended up getting the best out of the selection. The Wildfire Appetizer Platter gives you a great start to your dining experience with calamari fritti, smoked salmon (this is heavenly), chicken wing marinated with yummilicious house sauce and quesadilla to balance up your taste bud and ready for the pizzas to be served.
Diners in the restaurant got up from their seats once in awhile whipping out their mobile cameras (I did that too!) capturing moments of the wonderful scenery as they dine merrily, chatting with their partners and friends, and embracing such a beautiful evening. Thank you for such a wonderful evening and kudos to the group of chefs and staffs of Wildfire+ @ The Peak for the lovely meal, 唔該!
Do have a read on my journey of food and travel in Macau and of course Hong Kong during this trip! Have fun reading and do share them around! Cheers!
THE PEAK TOWER
Tel: +852 2849 5123
Address: Shop 2, Level 1,
The Peak Tower,
128 Peak Road,
Mon - Fri 12nn - 11pm
Sat, Sun & PH - 11am - 11pm
From taste to techniques around the globe, the highly anticipated gourmet fair returns with an even more vibrant collection of international flavours. You can get to see all the creations of famous chefs from their award winning restaurants housed in Marina Bay Sands, pique your appetite for exploration with a palate-pleasing weekend that takes you to the world’s kitchens and cellars.
Its considered the heaven for great food and wine at this event and be sure to catch a glimpse of your favourite chefs like David Myers, Gordon Ramsay, Wolfgang Pluck, Mario Batali, Tetsuya Wakuda, Justin Quek and lots more. There will be lots of great food, wine tasting, classes, and also chance for you to purchase some groceries which these chefs have been using for their preparations in the restaurants at MBS.
So what are the top 5 things that you should look out for at this event?
With over 30 free masterclasses over the weekend, brush up on your culinary skills and pick up some tips from the gurus. Yes! You learn from the best and only the best, get culinary tips from the masterclasses during this event and who knows you might be the next Michelin Starred Celebrity Chef!
Managed to attend Chef Tetsuya Wakuda's Masterclass and he is the only chef who is very friendly and down to earth mingling, sharing and taking pictures with the guests.
Ever wondered what are the ingredients that these famous restaurants are using? Where do you get the best ingredients like what your favourite chefs have been using? Head to the Farmer's Market and buy from who the restaurants buy from -- and at lower prices than your grocery store!
Know something about wine pairing? Pair your picnic of signature dishes from award-winning restaurants with a bottle of wine from the Wine Walk – you can also look out for great deals and add them to your home collection!
Head over to the Epicurean Bar for hourly tasting sessions and specially concocted cocktails by award-winning mixologists. This might give you some inspirations for the next Singapore Sling!
And of course, this event doesn’t end at 6. You can stay on till after dark and party with resident DJs from CÉ LA VI on Friday and Saturday night. Have a drink or two at the bar with the famous chefs and check out pop-up restaurants too!
Food, food galore from the finest cuisine from the Shoppes at Marina Bay Sands, and be treated to the culinary mastery of the celebrated chefs and savour their signature dishes and many other exciting treats! I have to try the sashimi on crackers from Adrift, Long Chim's prawn paste fried rice with mushroom and sweet pork, DC Comic Superheroes Cafe's black charcoal burger with pulled pork, chirashi from Hide Yamamoto, lovely dessert, durian ice cream with toasted sandwiches by Chef Justin Quek from Sky on 57 and of course the new addition, Gordon Ramsay Bread Street Kitchen's pork belly sliders.
Wonderful cuisine and there are so many more dishes to try on but I've only got one stomach! There are many more pictures of today's event and you can just click on to the gallery button below for more pictures on my Facebook page!
Way to go for a great start to an enjoyable 3 days event! Its only Day #1 and you have 2 more days to go!! Its still not too late to join in the fun fill even with superb food and wine and not forgetting the wonderful experiences when you attend the Masterclasses! Cheers!
I have been trying out and enjoying many ramen shops all around even before I started out writing my blog. But Buta God is one of the ramen places where I thought I have to share their creation to you. I had even showcased one of their ramen on my Instagram page. Chef Mamoru Kanaya puts in a lot of time and passion, creating and introducing luscious and daring ramen flavours. I am fortunate to have met him and had a small chat with him about his new creation.
Been to Japan previously helps me to identify many flavours of fantastic ramen in the country and few would stick to their foundations and stringent preparation process once they are being franchised or expanding. Some might even tweet their recipe to suit the local’s taste buds. For me it is their original recipe and their love for the creation which brings me back.
Buta God caught my attention in 2014 when they introduced their mammoth ramen, the Quattro God Ramen, a massive bowl of meat and wonderful ramen. A total of 4 lovely kinds of meat which Chef Mamoru took pains to prepare and spending long hours making his famous broth. Steamed chicken thigh meat which is nicely cooked, well marinated beef slices which is flavourful, beautiful marbling on the pork belly and of course the heavenly chashu (stewed pork) which is fatty and melts in your mouth! Instead of the usual lava egg for many traditional ramen, Buta God uses poach egg for this dish which is a nice pairing especially when the egg mixes with the broth.
Besides their limited special ramen creations, they do have a standard set of ramen flavours to choose from and one of them is their spicy, Red Hell Ramen, which they take pride in creating the out of the world spicy oil/sauce. Do include some sides like a refreshing spring roll (Vietnamese inspired), crispy gyoza, or the popular Sukiyaki Teppan which is using marinated pork belly cooked in teppankayi style and topped with a poach egg and generous amount of spring onions.
Today I came for another funky creation from Chef Mamoru, Buta God’s Fuwa-Fuwa Cloud Series. You have 4 options to choose from and a cloud inspired dish. Fluffy white “clouds” made from egg whites (meringue) which is an interesting experience for food. Light, foamy texture which surprisingly taste good with the broth and by itself, it absorbs the rich taste of the meat and broth underneath. And topped with a yolk which resembles the Sun, the yummy pork belly meat which is underneath and I chose the King of God Cloud which adds in a few more slices of the mouthwatering chashu! The other 3 choices were the God Cloud Ramen (original), Night Cloud Ramen (with black garlic oil) and the Sunset Cloud Ramen (spicy flavour!).
Chef Mamoru shared with me about the time taken to prepare the ingredients just for this Cloud series. Rich flavourful pork broth is done daily and fresh ingredients are added for the preparations, the chashu, takes about 3hrs to prepare and cook it and another 2-3hours for it to be marinated to absorb all the yummy taste! The springy ramen is cooked upon order by the staffs and no wonder Buta God is one of the best. A wonderful event today which saw many supporters coming to try out their new creation and I am sure after reading this, you will too!
Buta God can be located at:
Ramen Champion Great World City
Ramen Champion Bugis+
Ramen Champion Changi T3
A hotel with an attitude, Hard Rock Hotel Macau entertains guests' dreams of a Rock 'n' Roll lifestyle. The place for parties and entertainment, and you will feel like you’re living the rock star life at the Hard Rock Hotel. The view from the hotel is mesmerizing and for the room, a rock star treatment with comfort and technology in mind for all guests even before you arrive in Macau. Fabulous services provided from the staffs at the Contact Centre, as they promptly guided me and helped me with my queries and reservations. Thank you for all your time and effort, Ryan, Carry, Ana, Jackie, Justin, Rinfred, Ivy and of course Ysabel whom I first got in contact to! Not forgetting the front desk’s Yvonne, Loka, Cindy and Alex for the checking in and out!
Upon check-in, the posh walkway leads you to your room. The room is welcoming and decorated with style, beautiful artworks, luxurious bathroom amenities and fabulous view of the coati strip and the Venetian Hotel. The bed is very comfortable and I love fluffy pillows and the best of it is that the air-conditioning is perfect and quiet. Huge selection of TV channels from HBO to Hong Kong stations. Who wouldn’t love this pampering service by the staffs of Hard Rock?!
The Hard Rock Café and the Rock Shop is one of the places to go for everyone and a must for those who are staying here. The café is famous for their baby ribs with barbeque sauce. Marinated for more than 12 hours, the succulent meat is sweet to the taste of the BBQ marinates and the hours of cooking it locks in the juice and drenches your mouth with every bite. As compared to the one in Singapore, the meat is not as tender but tasty enough for a good meal. The chicken in the Duo Combo is well roasted but the fries are too salty.
Onion rings lover? You should try ordering it and the other appetizer you should try would be Santa Fe Spring Rolls. It’s similar to our traditional spring roll (po piah) but this version is stuffed with spinach, black beans, corn, cheese, jalapeños and many Mexican flavours.
Served with Hard Rock grilled salsa and dressing. You should try it and I’m sure for Mexican food lovers, this is one good taste! Order yourself some drinks and enjoy the wonderful atmosphere of the Hard Rock Café and in the evenings, they have live performances for the dinners!
Hard Rock Hotel boosts one of the best places for great food. From American to the Chinese and you can even find the popular roasted meat restaurant, 深井陳記燒鵝茶餐廳 Sham Tseng Chan Kee Roasted Goose. We ordered a three meat platter with the famous roasted goose meat, steamed chicken and of course, char siew (roasted pork). The healthier version as compare to the ones in Singapore for the char siew but don’t be fooled by the look, it’s really yummy! The chicken tastes just right but slightly oily to my liking and the goose meat is mouthwatering with the tasty tender meat and you will love the tender meat, juices flows out as you bite each time.
They have fried calamari (in strips), the fried dough is mixed and seasoned in their combination of spices which brings out the taste. I love it with the fried bee hoon and fried garlic it’s a beautiful mix of textures and flavours. I suggest you order this as well if you’re here but don’t have it alone, its too much for one to finish. Order a bowl of bee hoon soup to balance out the sumptuous meal and you should be ready for the next one real soon!
What is the next thing that you think off after getting off bed? I’m wanna eat something! Thank god the choices of food are plentiful and I love a hotel which gives me a choice to have my breakfast, buffet style. International breakfast at the R Bar at Hard Rock Hotel is good in quality and you have a variety of choice from the usual cereal bar, cold cuts, to steaming dim sum and egg station.
Wonderful smiles by the staffs as it give you a great start to your day and as you walk around the bar, you will find that the food are artistically presented. The variety of drinks available for a start, the pastries selections will spoil you as you indulged in the fresh bakeries.
The mains and sides are fairly good. from the usual bacon, hash browns, baked beans to the Chinese, fried noodles (and soup ones as well), vegetables, congee and even dim sum.
I'm sure you will have something which you like at the R Bar. Alternatively you can visit the other restaurants at the City of Dreams to satisfy your taste buds.
It’s not all about the food when you stay at The City of Dreams. There is the famous House of Dancing Waters, the world’s largest and most spectacular water-based show. So you want to have a sneak preview of what is this all about? Follow me on my next blog.
Its been a wonderful start so far and we couldn't agree more that the dishes that had been presented to us is definitely worth ordering! So what's next? Coming up, Chef Antonio had chosen 3 main dishes for us and we're so looking forward to it and even my friends had decided to order a glass of wine to pair with the upcoming dishes.
Dalla Cucina, which mean from the kitchen where Chef Antonio is busy most of the nights. Three main courses were served to us. Merluzzo, Baked cod fish with roasted vine tomatoes, garlic confit and a yummy liguria olive puree and I can say this is one healthy dish which is super yummy and we all love the freshness of the cod fish, creamy sweet tasting and you know this is fresh and not from a frozen one.
Guancia di Vitello in Umido, slow braised veal cheek, the meat is braised in spiced amore wine, plated with broccolini, polenta bianca (white corn polenta). This amazing dish is time consuming and as we chat with Chef Antonio, just the braising of the meat, it takes almost 30hrs to complete and no wonder it literally meats in your mouth! I love the texture of the polenta, made by boiling cornmeal into a thick, solidified porridge. It is really filling and worth every cent!
Gamberoni, jumbo king prawns, dressed in spicy tomato sauce and paired with roasted crunchy asparagus. I have to be honest that this dish is the least that I had (due to the fact that the other two really draws me over). But for all prawn lovers, I’m sure you will want to give this a try and share with me your comments on this dish!
Tell you, we’re very full but there’s a saying which says “there is always room for… DESSERTS!” Yup Chef Antonio really knows how to pamper us! A selection of the bestselling Dolci, desserts in Prego and if you are here for your meals, do remember to order any one of these.
Panino Tiepido, vanilla cream filled brioche, fior de latte gelato ("Flower of Milk" Gelato) drizzled with Strawberry soup. I love the texture of the brioche, soft and spongy but I am not really a fan of the cream as it’s too watery. The simple gelato is enjoyable even plain but works wonders with the strawberry soup.
Panna Cotta, vanilla panna cotta added with fresh strawberries, blueberries and kiwi. Trying out the traditional dessert of the northern Italian region, the thicken vanilla flavoured cream is smooth and compares to the deluxe edition of our traditional bean curd, but slightly creamier and sweeter.
Tiramisu, the house signature and need no recommendations. I am sure every one of you have had this before and Prego’s version of Tiramisu tastes stronger with the espresso and rum. The best dessert of the night and a great way to end off the evening enjoying the cake paring with dessert wine!
Are you hungry now just by reading such a long article which I just shared? Do make a booking if you’re planning to go down even on a weekday evening as today we see a full house and for weekends, the restaurant serves an average of about 360 diners! Why wait?! Enjoy and pamper yourself with this gastronomical journey the Italian way at Prego, chef Antonio’s creations! Mangiare a sazietà!
Prego, Level 1, Fairmont Singapore
Swissotel The Stamford, Raffles City
Hours of Operation
Breakfast: Daily - 6:00am to 11:00am
Deli: Daily - 6:00am to 10:30pm
Lunch: Monday to Saturday - 11:30am to 2:30pm
Dinner: Daily - 5:00pm* to 10:30pm
Pizzeria: Mon to Sat - 11:30am to 2:30pm,
6:30pm to 10:30pm
Lunch Semi-Buffet: Sunday - 12:30pm to 3:00pm
*Early dinner menu available from 5.00pm to 6.30pm
Dress Code Smart Casual
Prego is one of Singapore’s favourite Italian restaurants that offer diners an authentic Italian family style dining experience. The Italian theme of Prego is seen throughout the whole restaurant - from service style and communal dining, décor, to wood dining tables and carts for wine service by the glass, which gives an overall feel of a true Italian restaurant.
Antonio Facchinetti (Chef de Cuisine) Originally from Ponte di Legno (Brescia) in the Lombardy region in Italy, his world class culinary skills have been built up having spent more than 25 years in kitchens in Italy, USA, Germany, Australia and Thailand and now Singapore.
This evening KenaSnap is honoured to be hosted by such a great chef, in the wonderful ambience of Prego, the Italian way. Upon arriving, we were ushered into the restaurant by Errol Mantaring, Assistant Manager of Prego who shared with us on what they have at the restaurant and the lovely and knowledgeable waitress, Krim, who was there to serve us for the evening.
As we sat down and ordered our drinks, Krim served us a basket of herbed focaccia and soft bread, accompanied with cream cheese and Paté d'Olive (Black Olive Paste). Soft, warm baked on the day and each loaf is cut on the spot to make sure serving is fresh.
Antipasti (cold starters), an assortment of cured meats, pickled vegetables and melon well plated on a wooden block this stimulates our appetite and we’re already looking forward to the next course.
Insalata Caprese, a selection of fresh rocket leaves, buffalo mozzarella, robust, full flavoured taste of the cheese with a soft and creamy texture, accompanied with sun-dried tomatoes, drizzled in white balsamic vinaigrette. It’s a delight with the distinctive bouquet of the vinaigrette!
Fegato Grasso (seared foie gras) with crisp but yet delicate capesante (pan seared scallops) in white truffle oil, crispy pork landons, and cauliflower Puree which gives the whole dish an additional texture. If you like such a delicacy, this is a must have! The searing of the foie gras gives the outer layer a light crisp and the rich, creamy liver is heavenly!
Next, we get to try out some of Prego’s popular pasta dishes and chef’s recommendations. And before Krim serves us the pastas, my friends are ordering their favourite red wines well recommended.
Tonnarelli al Nero - Squid ink tonnarelli cooked with garlic and chili, with super fresh tiger prawn, calamari, clams and scallop. The pasta with squid ink has a sea like flavour, slightly salty and mixes well with the spiciness from the chilli unlike some which has fishy taste to it.
Strozzapreti pasta cooked with sautéed mushroom, tip in Filetto di Pomodoro (spiced tomato sauce) simmered with crumble pork sausage. Thick pasta absorbs the sauce well and I love how the texture of the mushrooms and sausage creates but I still prefer Tonnarelli al Nero :P
Casoncelli al Capriolo - Braised venison ravioli mixed with crumbled corn bread and well drizzled with butter sage sauce. The meat is well braised and very tender, not very gamey but sweet after braised.
How do you like the selections we had tried so far? Are you ready for the mains to be served? Well let us take a breather, Enjoy these starters and pastas for now and I will be posting the mains real soon! Cheers!
When it comes to Fugu 河豚 or 鰒; フグ dishes, one would hesitate and consider if they would want to take up this challenge and try out this exotic delicacy. The fugu fish, or also known as puffer fish, besides its extraordinary appearance (it puffs itself up to make itself look a lot bigger to predators), is that its skin and organs are highly poisonous. It must be carefully prepared to remove toxic parts and to avoid contaminating the meat. Fugu has become one of the most celebrated and notorious dishes in Japanese cuisine. The restaurant preparation of fugu is strictly controlled by law in Japan, and only chefs who have qualified after three or more years of rigorous training are allowed to prepare the fish.
Conveniently nestled along Mohamed sultan road, FUKU Fine Fugu Kaiseki Restaurant とらふぐ専門店 brings you just that! 2 chefs from Osaka namely Koji Tsukamoto 塚本 浩二 (Executive Chef) and Toshikazu Miyanagi 宮凪 寿和 (Souse-Chef), with Mr. Koji at the helm, strict quality is been adhered with 20 years of experience under his belt, they are the first restaurant in Asia to bring fugu delicacy out of Japan. Fugu meat is imported twice weekly from Shimonoseki 下関市 Japan’s (fugu capital) and with its internal organs removed under strict Japanese regulations. Here in Singapore, where imported foods are strictly controlled and checked. You can “Double confirm plus chop” that the puffer fish is 100% poison free guaranteed and it’s confirmed suitable for the diners who are Kiasi. KenaSnap is lucky that we get to enjoy this delicacy fresh on the day of its arrival!
The restaurant décor and ambiance gets you settled in almost immediately upon entering. Each table is subtlety separated by bamboo blinds that gives every customer the sense of privacy. Fugu Course Ebisu comes with a good variety of the dishes for us to try; appetizers, sashimi, hotpot, porridge and of course ends with a seasonal dessert!
First appetizer was served right after we had our first sip of our drinks. Cold tofu with minced beef, well-grounded beef stir fried and simmered in special sauce. The sweetness of the beef and sauce kick starts to our course by awakening our taste palates.
Next appetizer, lightly boiled fugu skin dipped in Ponzu ポン酢 Shoyu, citrus-based sauce, and sprinkled with cut spring onions and Mentaiko 明太子, spicy cod roe. Unlike majority of boiled fish skins that I had before, the texture of the fugu skin is chewier and firmer. The ponzu and mentaiko mixture is a good combi for this light tasting meat, bringing hints of sweetness and spice.
Third up for our appetizer, this brings me to 3rd gear. Fugu karaage (deep fried fugu meat), is out of the world. Nicely fried to golden brown, each of this karaage is done to perfection and KenaSnap recommends you to eat it while it’s hot! The texture of the fried fugu meat is between the chicken and frog’s leg and do add a dash of lemon juice and sprinkle a bit of sea salt on it.
Tessa (Thin sliced puffer fish) decorated into a shape of a flower and it’s almost too nice to eat. This is where your nimble skills of using the chopsticks are being put to the test. Each slice of paper thin fugu sashimi wraps around a few gelatine fugu skin and spring onion. You can then dip it into the ponzu and mentaiko sauce or our usual shoyu (soy sauce) and wasabi sauce. Both sauces give you a different after taste to the meat and must try!
Hotpot is next, clear water boiled in kelp and then pieces of fugu fish with bones, cabbages and mushroom were the first to go into the boiling water. Each and every step is like the art of tea making. Every item which goes in has to be calculated and timed to precision. The fugu meat is cooked nicely, soft and tender, together with vegetables and potato noodle. The clear soup after boiling all the ingredients is then used to cook our last dish of the evening. Thank you for the friend staff helping us. If not we wouldn’t have known which goes in first.
IEatTravel is honoured that FUKU Executive Chef, Mr Koji Tsukamoto, came over personally to prepare the last dish for us. Rice, egg is poured into the simmering broth it is then seasoned with some sea salt and powdered kombu 昆布 (salted kelp). It is then served to us in a bowl, sprinkled with some spring onions and we added in some shio Kombu for taste and dashes of ponzu sauce. The Japanese fugu version of our local Teowchew porridge where you add in soy sauce and maybe some preserved cabbages.
Our meal does not end without having one of their famous seasonal desserts, Yuzu sorbet. Yummy delightful sorbet which is what sweetens an end to our fugu experience. You can feel bits and pieces of the yuzu skin but yet you can’t even taste any bits of bitterness. What a beautiful taste to end it all. おいしい~
So are you still hesitating to give it a try? Be assured that you’ll be pampered with great service by the staffs at FUKU Fine Fugu Kaiseki Restaurant especially Assistant Manager Rudy. Enjoy and experience the century old Japanese delicacy through fine dining the Japanese way. Thank you for a wonderful host and we will be back for more! おつかれさまでした!
14 Mohamed Sultan Road #01-01 Singapore 238963
Monday - Saturday
Dinner time Only
6:00 PM - 11:00 PM
Everyone would never forget this special taste of Assam laksa. The sour fish based soup stock simmering for hours to bring in the distinctive taste and smell of the dish.
Chef Danny Tan creates his version of assam laksa and bring in the touch of Singaporean taste without losing the kick of traditional assam, I would say his version of #foodporn, uniquely Chef Danny's Assam Laksa.
Yes the guests had rounds of it like a mini buffet and everyone had their fill. Even guests from Penang, Malaysia gives this dish a big thumbs up! Even me myself can't stop savoring the flavorful soup! We look forward to more of your creations Danny and thank you for hosting such a great feast!