Saturday, 30 January 2016

六年了,每每到来味道还是一样地棒【天麻与麻辣火锅的相爱】Singapore Blogger

最近,天气预测总是播报会有雨天,
我也受了“汤公主”的影响, 快要变成“火锅王子”了,
她真的吃“火锅”快要到达那种走火入魔的境界,
没办法,谁让我是她的“拍档”,
这一期的拍摄,大家是不是在猜测我会分享什么吃货的小知识呢,
没错,这次我将分享什么是“天麻火锅”,
让你真正了解吃火锅更要懂火锅,那才是真正的吃货啊!
有听过周杰伦的《海鸟跟鱼相爱,只是一场意外...吗》?
我来介绍这锅【天麻与麻辣火锅的相爱】绝对不是一场意外,而是天作之合,
一般上要喝天麻汤必须在大酒楼才喝得到,
所以这一次能以火锅式的料理喝到天麻汤,真的很棒,
大家想知道为什么我说的【天麻与麻辣火锅的相爱】是天作之合吗? 
一个是药膳一个是麻辣,这两者的味道,结合在一起,真的是很Perfect。。。。
大家留意我的影片就知晓了哦!


影片中,我将介绍这天麻给大家知道,它的威力可不小哦!



一桌子的配料, 吃的好满足。。。


我的最爱,就是这鱼头了,
大家可知道吃鱼头那个地方最不能放过吗? 
嘿嘿,就是眼睛了,也许大家不敢吃,
但是我敢打包票,看了影片介绍,你会爱上这鱼眼...而且还会抢着吃....


来张英俊地微笑希望大家喜欢我的推介。。。。

Tanyoto
Address : 177 River Valley Road Liang Court #01-25/25A, S179030.
Tel : +65 6836 6839 / +65 9724 4755

Tuesday, 26 January 2016

三汤鸳鸯锅,一锅让你尝千味! #Singapore Blogger

刚做完GYM, 肚子也挺饿,
正打算去Carpark拿车,然后再约一票好友去吃Lunch,
那么巧,“汤公主”来电,说请我吃Steamboat Wor...
也不错,反正也下着雨,
喝点汤,暖暖身子....


其实这间【 Ming Tang Spicy Roast Fish 】
算很不错,火锅的灵魂在于汤头而这里的汤头种类也不少,
还有,这里的配料食材都是老板请自严选,样样都非常新鲜!



想知道这是什么吗?
我敢说,这可是火锅店里最具特色的配料之一,
爱吃火锅的你, 记得锁定我的美食特辑哦!

Spicy Roast Fish
Address : 470 North Bridge Rd, #01-03 Bugis Cube, Singapore 188735
Tel : +65 6338 3405

Singapore Blogger : https://www.youtube.com/watch?v=c0KmE2XysQE








Sunday, 24 January 2016

Vegetarian Steamboat at New Fut Kai #food blogger

There has been a period of time where I have been eating vegetarian cuisine (for about three months), so I daresay I know a little bit about what’s good vegetarian food in Singapore. As a food blogger in Singapore I know some chefs who specially cook vegetarian food, and I am craving for steamboat today because it is raining, and what is more perfect than piping hot steamboat in the cold weather? I have heard of a new vegetarian steamboat menu at New Fut Kai, which is quite unique as not many places have vegetarian steamboat, so I went to try it!

I ordered two soup bases in a pot- the savoury soy milk and laksa soup base. It was extremely flavorful, and I acknowledge the fact that it is very challenging to achieve the ‘laksa’ flavor with just vegetarian ingredients alone. I don’t like my laska to be too spicy, I only like it for the fragrance. This particular soup was not too spicy, and very delicious, especially when you add pieces of taupok which soak up the thick soup. 


They also serve a traditional charcoal fish head steamboat, where the fragrant soup is slowly boiled over the charcoal. The chefs here are highly skilled in delivering such a soup steeped in the flavor of the fish, even though it is meant to be vegetarian. The flavor of the soup is just right and not salty at all, I was not thirsty even after I reached home. 


When I previously came to New Fut Kai, I will always have their signature dish- the Abalone Mushroom with Pumpkin Sauce. I love the thick pumpkin gravy, which goes well with the tender mushrooms. It is slightly crispy on the outside, while a little chewy and tender on the inside. It is one of my favourite dishes here. The combination of the thick sauce and fresh mushrooms really whets my appetite.


After trying the laksa soup, I feel confident that their Nyonya Curry Fish will not disappoint. The ingredients in the dish really bring out the authentic Nyonya flavours, which made me really impressed. The fact that the chefs again managed to bring out authentic flavours using only vegetarian ingredients deserves a mention because it is not something easy to do. 


The chef also recommended the Xinghua Noodles and Sambal Hot Plate Fish. Both dishes were great, and the standards have definitely not dropped after my few years of patronage here. Typically when restaurants become successful and popular, the standards tend to drop. However at New Fut Kai, their dishes are always of high quality and made with finesse.  

New Fut Kai Vegetarian Restaurant
282 Jalan Besar S208945
Open Daily from 10am-3pm, 5pm to 10pm
Tel: 63980836

Wednesday, 20 January 2016

A first time experience in Japan for the exclusive Bluefin Tuna

The trip to Japan was an amazing journey, it was my first time experiencing a fish auction where there are thousands of premium fishes caught fresh from the sea and laid out for bidders to take them home. The place was crowded, noisy but filled with enthusiastic bidders. The chef, Mr Watanabe from Maguro Donya and I managed to bring back a few good ones which cost on an average of $5000 each.


When I returned to Singapore, I was really excited to taste the Bluefin tuna while it is still fresh and decided to bring two other food bloggers Alison Chan and Moon Wong to try together at Maguro Donya, the first and only restaurant in Singapore that serves Bluefin tuna. Having their own fleet of fish trawlers, they have the priority to choose their fishes first that are of better quality.


We ordered the 5 cuts of Hon Maguro, a must try in the menu. These 5 cuts are from different parts of the fish and has various texture similar to meat. Fishes usually does not have that but the bluefin is exceptional. First is the Akami, it is the usual sashimi that you eat, second is Chutoto, a well balanced combination of lean and fat, thirdly the Otoro, also known as the belly, the fattest part where I enjoyed most. It literally melts in my mouth, the taste is simply heavenly. Fourth is the Toumi, the forehead of the fish which you can only get 200 grams out of a 70kg fish. Such delicacy is hard to come by at other places. Advised from the chef, it is best to consume below the room temperature for the nicest taste. Lastly, Kamatoro is prepared using the aburi method. It is grilled skillfully and has a burnt fragrance so good you would not want to miss it.


Next up on the table is Megumi Gunkan, it is a sushi made to look like a mountain, with abundance of fish roe and a whole chunk of minced Bluefin tuna. The right way to eat is to place some ginger slices on top and put the whole sushi into your mouth to complete the challenge. I have tried, can you make a guess if I am able to fit everything in?


Seafood Steam is one creative dish that is surprisingly good. It is heated up by a chemical reaction at the bottom. Fresh seafood such as the abalone and baby lobster are cooked in the bamboo bowl for about 6 minutes before you can indulge. The idea is indeed appealing, it did caught my attention for a moment when I first tried it. The seafood are served fresh without any marination or seasoning. You can only taste the original sweetness out of it.

The trip is truly an eye opener. I have learned the techniques to do a bid. Having to taste such premium fish in Singapore is an experience that I will not forget.

3 Temasek Boulevard,
Suntec City Mall,
#03-314, Singapore 038983.
Tel : 6684 5054
Monday - Sunday : 11.30am - 2.30pm / 5.30pm - 10.30pm
Facebook :  MaguroDonya Miuramisakikou Sushi & Dining

Watch my video to find out more about the taste of the dishes and some other dishes which I would like to recommend in my video.

Monday, 18 January 2016

Sunlok- The first Hong Kong restaurant I have interviewed #food blogger

Sun Lok Noodles House is one of the pioneers in Singapore to serve traditional Hong Kong dim sum, porridge and noodle. I have known Mr Lee for 12 years, as well as his father-in- law who is 65 years old, the chef behind those delicious dishes.

I often travel to Hong Kong many times and I was very familiar with the authentic taste there. When I interviewed the two of them and tasted their food, it brought me back to the authentic flavours of Hong Kong. Mr Lee told me the broth is boiled for more than 6 hours to create a thick and robust taste purely originated from the ingredients. 

Each dish is freshly prepared only when there is an order. This is the first traditional Hong Kong restaurant that I have interviewed, it is also one of the best Hong Kong food I have tried.

Sunday, 17 January 2016

A surprising encounter with Uncle Leong Seafood #food blogger

Uncle Leong Seafood's interview session was one of the more memorable experience I had. I was actually expecting an older man on that day as the name says "Uncle Leong" Seafood but to my surprise, a young man perhaps in his 20s walked over to my table and shaked my hands. 
Confused, I asked him immediately if he is Uncle Leong? He burst out laughing and said that he is the second generation of Uncle Leong. Feeling relieved, I proceeded to sit down with him. He began to explain that he is assisting his father now, who is the founder to run the business as his father had made plans to retire soon.

Being in the F&B industry for more than 10 years, I know that many of the younger generations are unwilling to take over from their parents as it requires hard work and long hours to operate. Most of them would pursue their own interest and does not want to continue. I am glad to know Uncle Leong's son who is still passionate about sharing their house receipe and spread it to more people who appreciates good seafood. His ambition is to open more outlets and ceate new dishes to bring his restaurant to another household brand which can represent Singapore. Talking to him makes me feel that there is definitely potential for the local dining scene to grow. Hopefully I can see more of such enthusiastic young bosses in the future.

Wednesday, 13 January 2016

回顾我与素食之约地不见不散 - Singapore Blogger

最近一些老朋友都在我身边提倡吃“素”
这些“老素”们,
还很风趣地告诉我吃素可以轻松减去不想要的赘肉....

说真的,我并非素食常客,
只是偶尔会随着心情寻找不同的菜系以及品尝各地不同风味地美食。。。
竟然“提起”素食,今天我也推荐以往我写过的“素食文章”

我还蛮喜欢这里素食馆风格,
现在市面上太多行行色色的素食馆,
而真正的素食讲究食“蔬”的原味,以及没有过多的加工...

另外一个我推荐这里的原因是,
当你在这里用餐的时候,
你会发现这里的每一道”素“食,
就好比在家煮的一样,
没有过多的调味料...
以我的经验告诉我
老板是非常用心在挑选“食材”方面,
因为食材本身如果没有新鲜,
是很难提升“菜色”的自身"精华“...
也因为这样的用心,我对这里的素菜,有着:不见不散之约.....
喜欢吃“素”的网友们,
我相信你也会跟我一样,对这里的“素”一见倾心。。。






Monday, 11 January 2016

How Spruce's owner manage the 2 restaurants #food blogger

Many asked me if I know any place where there is live band with good food and ambience? Spruce immediately struck my mind. Food and music can blend very well to sum a good experience. It is located at one of the outlets at Bukit Timah Fire Station. I remembered when the place started it doesn't have the concept of having a live band. It was actually suggested by Danny, the owner. He felt adding it in would add more vibe to the whole atmosphere and people can sing along together.
Danny poured his heart out with me like an old friend. He shared his way of running business with me. Other than Spruce, he is also managing another brand called Alkaff Mansion. Every morning without fail, he would go for his rounds to all 3 locations. I asked him if it is necessary to do that every single day? Will that be tiring? He answered firmly "No it is not tiring and yes, it is necessary. Since the day I started I believed that daily communication with my employees and understanding what is going on in the restaurant is important to make sure the operation is running smoothly." Danny is a hardworking person who takes pride in his job seriously. I was impressed with his determination and attitude. It was a rewarding session with him and I enjoyed exchanging our views. We clicked very well and became friends since then.


Sunday, 10 January 2016

Food filled with sincerity at Infuzi #food blogger

I am always intrigued to do interviews with restaurant owners as I believed that each of them always has a story to tell.

Infuzi was one of them which I left a deep impression. The owner was humble but radiates confidence. She explained that the European dishes they offered were created and experimented many times by her husband who is also the chef before serving. I can feel her strong passion towards her food when she was talking.

What attracted me was her admirable attitude. She handles everything from the food, service to the management. I can see her dedication to make sure she achieved the best for her customers. She shared with me that her success is not just about money but it is the recognition that is important. I agreed with no doubts, it is hard to find someone like her in these days.


Friday, 8 January 2016

再一次,重温客家料理的古早好味道!#Singapore Blogger

早晨醒来,感觉阳光很好很好!
打开FM, 电台播放着伍佰China Blue的歌曲【Last dance】,
感觉心情也特好,嘴角也不知觉地哼起这首歌...
冲了一杯咖啡,
打开笔记电脑,也许被这首“经典”的歌曲给不知觉地感染,
似乎在寻找着什么.....


在想午餐吃什么的同时,
我习惯性每天到网站看看网友们分享的美食,
忽然看见网友分享“说什么也不能错过的“客家美食”之篇
仔细一读, 原来也是我的 “良师之一”的【梅村酒家】,
话说我对这家餐馆的老板印象最深的不止是他客家菜味道,
而是老板“赖发源”非常积极地传承“客家菜”,
先前他也编写了一本《客家食谱》广受欢迎,
也在2010年开办教导烹饪班传统客家菜
更不遗余力地在电视,电台,杂志,推广客家料理...
这样的坚持, 为的就是保留了传统客家菜的味道,
还记得当时采访他时,
看着他眼里对“承客家传统文化”的那份执著与热诚,
我深切地体会到他是个性情中人,
尤其是谈到他的一生心血于客家菜,我感动了...
就因为他对客家的一分情怀让我看见了属于客家人的骄傲与希望...






Thursday, 7 January 2016

这些大厨教会了我“吃”菜,谢谢你们一直在教会我很多很多!!!

前几天, 有个老友问我,
他说看见我在杂志里推荐的“阿一鲍鱼”酒家好吃吗!
原因是他想带上一家大小去那里吃饭...
我这样地回答他:如果能在我的杂志发表出来,
你们当然要相信我的专业阿!
说真的,这样的问题,还老是被身边的人问@@


来说说我对这间餐馆的了解吧!
我跟这里的主厨 “林师傅” 也认识好多年了,
心理还蛮感谢这些大厨,
因为假如没有你们
又哪有那么多美味且让人垂涎欲滴和百吃不厌的菜肴呢?
对我来说,厨师是很受敬重地职业,
最重要的是,我在这圈子里广结许多良“师”,
而这些良“师”教会了我很多很多!!!
........就好比,林师傅教会了我怎样挑选好的鲍鱼,跟一些煮法心得......
我可是收益良多啊!!!!
真的跟感恩...
而我现在我所拥有的“吃货经验”,就是由过往一点一滴地累积而成的....



Tuesday, 5 January 2016

人人都羡慕我的工作#Blogger,我却认为是相机先吃!!! #Singapore Blogger

屈指一算,博龄大概也有三年多了,
期间当过评鉴,甚至也在杂志上写过专访,
对我来说在写过那么多美食专访中,
总有一些让我有特别地“铭记心中”...


冲了一杯咖啡,听着我喜欢的音乐,
我慵懒地靠在沙发上,
也随手打开书架上的美食杂志,
漫不经心地翻看几页,
偶然地翻到这一页,不知道为什么,
心中忽然很努力地回忆起当时的这篇专访,
这一间"报喜小厨",
可说是:历经三十年风风雨雨:共患难,创成就。。
还记得当初采访时,还给了我“人生”一些动力...
原因是报喜”先前是在咖啡店摆档,如今换来的是一间每每座无虚席地餐馆,
从最初的1983年开创至今也有三十多年,
这样的一间餐馆被 册封“老字号”之称也是有过之而无不及。

更让我欣赏的事 ,报喜一贯以传统美食为主,
而餐饮业者之间当然也有一定地竞争,
因此老板李先生与陈先生也深深体会到,大众对食物的要求不只是美味,
而且更需要创新,才能与时并进地跟上时代的脚步。
于是融入了娘惹风格。
使得报喜小厨增加了一份独有的创意结合,【海南娘惹餐】。
这样的升格创新,当然也有不少辛酸史。
我还记得他们说过的一句话“排除万难为的就是煮出最好的菜肴”       
每一顿饭、每一道菜,都是付出心思与精力...

所以说:成功背后. 总是用一段夹杂着泪水和汗水的艰辛历程换来滴!真的不容易!
好比,人人都羡慕我的工作,可以到处“享”美食。。。
我却认为...永远都是...相机先吃...人...才...吃...