16 January 2017

Kam's Roast

吊起来卖 or "hang up to sell" in English
Due to stricter employment laws imposed by the ministry of manpower in recent years, Hong Kong Kam's Roast Goose's Michelin winning goose did not get its work permit in Singapore.

Oh I think I got the wrong ministry. I meant the Agri-Food & Veterinary Authority of Singapore (AVA) didn't issue work permit to the goose due to potential bird flu scares.

Without the star performer, the Singapore franchise of Kam's Roast Goose, which opened at Pacific Plaza in Orchard featured other foreign talents such as the Malaysian roast duck, and Toro Char Siew (barbecued pork).

The Toro Char Siew was highly recommended by the media. It was supposedly based on a secret marinade that is developed by the Kam family and you might have to marry their offspring if you really want to know the recipe. Wow, the sweet sticky sauce that coated the charred caramelised bits didn't disappoint! However, it was let down by the char siew which had lean meat that was too tough for my liking, and had too little fatty portions. For the value, it is overpriced at $22.80 and I doubt I will order it again.

Toro Char Siew ($22.80!)
We got a roast meat combo noodle (with 2 meats which we chose roast duck obviously and roast pork). The roast duck was quipped by my friend as 有前途 (got hope). Indeed the first bite into the crispy skin and juicy tender meat gave us hope that this is the one. But reality soon hits us that it just tasted like a good plate of roast duck and nothing extraordinary.

Roast duck and pork combo noodle ($11.80)
Roast pork & Roast duck


The noodles were supposed to be flown in from Hong Kong daily. But we did not find it very different or unique.

Service was attentive even though food took quite some time to arrive. Which is puzzling because I thought not much cooking was required.

So Kam's Roast didn't turn out to be a life changing experience after all. The food was not bad but there wasn't much economic value. A bit of 吊起来卖 or as they say in English, "hang up to sell". I guess I won't be back anytime.

26 December 2016

LeTao Singapore | Best cheesecake of the year


We interrupt your daily business to bring you an important message. We think we have found the best cheesecake of the year.

Yes. From LeTao. And I don't know why it is not repeated like a broken record in my social media feed. The only articles I came across mentioning LeTao were the Straits Times and Daniel Food Diary.  After seeing Daniel's Instagram video which included someone breaking down into touched moments of "Omg it's very nice..", I was left with no choice but to check out LeTao.

For the uninitiated, LeTao is a super famous cheesecake from the land of desserts a.k.a. Hokkaido. Finally, LeTao has found home in Singapore, in the form of a takeaway counter store in Ion Orchard, located at B1 level near the Moleskine store if you know where is it. 


The best thing is there are no queues. Initially I was trying to see if there was some hidden queue.. You know, like Bake Cheese Tart's queue at B4 level which had me grinning like a lottery winner when I first saw there was no queue at its store... only till I was informed that the queue begins a few hundred meters away so that traffic is unblocked for other shops. 

But nope, no confusing queue system for LeTao. No never-ending queue. I repeat, no queue at all. #NeverUnderestimateSocialMedia

Petit Chocolat Strawberry ($12 per 50 grams)
Before we get to the best cheesecake of the year, the very helpful salesgirl gave us some samples of their chocolates and biscuits to try. The petit chocolat strawberry is a whole freeze-dried strawberry encapsulated by sweet white chocolate and dusted with a layer of strawberry powder. It's neither overly sweet nor sour, and makes a perfect TV or reading snack for the freeze-dried strawberry lover.

Otaru Rue Ironai Fromage ($10/box of 9 pcs; $19/box of 18 pcs)
I noticed many people were buying the Otaru Rue Ironai Fromage, or cheese cookies in English. I can see why. In between the crispy biscuits was a smooth creamy layer of cheese, which is the same mascarpone cheese used in the famous cheesecake. The affordable price-point makes it a popular add-on item too.

Double fromage ($28)

Now, for the pièce de résistance, the double fromage. The beauty comes in two layers: a froth-like creamy no-bake cheesecake that's not overly rich, and a rich solid baked cheesecake. 

The joy is when I eat them in one mouthful together. That's when the light airy layer melts into the solid layer, resulting in a sensational out-of-the-world taste and texture.

The cheese used in the no-bake cheesecake is Italian mascarpone. And I tell you, the Italians make really good cheese. Mascarpone cheese is a buttery-rich double-cream to triple-cream cow's milk cheese. Instead of using rennet which is an enzyme from ruminant animals to coagulate the cheese, citric or tartaric acid is used instead. Hence, the taste is softer and more delicate than other cheeses, making it a perfect combination with the rich cream cheese used in the baked portion.

Mascarpone Creme Brulee ($25)
We wanted to get their chocolate double cheesecake but it was sold out. But it's ok, I found love in the creme brulee cake. It uses the same Mascarpone cheese, Hokkaido milk and Madagascar vanilla. There is no caramelized top but the joy is not affected as I tucked into the creamy, egg-fragrant smooth creamy custard. The crust is a thin layer of flaky pastry akin to mille-feuille. Very good!


Take note that the double fromage costs $28 for a 12cm cake. That's equivalent to 4 slices. Which is about $7 for a slice.. not that expensive if you can slice it. LeTao Singapore does not sell in slices as it is the brand directive from Japan HQ. They can only sell pre-packed cakes with no direct contact with the food. But they provide disposable forks and knives so you can share with a friend and cut the cake on the spot. But I personally think it will be unwise to share.. kekeke..

There is no "we" in food.
Ok quickly go and eat LeTao before you make your new year resolutions on dieting, clean-eating,  blah blah blah..

Address: Ion Orchard B1-K7, 2 Orchard Turn Singapore 238801
Tel: +65 8799 3551

18 December 2016

Tsuta Ramen | Too special a ramen


We live in the golden age of ramen, especially in Singapore where ramen shops sprout faster than you can say "oisshi". As I've always confessed openly, my favourite type of men is ramen. So when Tsuta Ramen, the first Michelin starred ramen in the World, has set up its first ever outpost in Singapore, I was left with no choice but to join the unwinding queue to find out more.

I queued on a Saturday morning. It was also Kam's Roast opening day in the same building Pacific Plaza. Kam's Roast is brought in by Hersing Culinary, also the same company that brought in Tsuta Ramen and 1-Michelin star Tim Ho Wan. Seems like Hersing is trying to build a Michelin empire in Pacific Plaza.

I posted a live update on the situation on Instagram that day.

For the record, I didn't eat Kam after Tsuta because #TooFull.

Managed to get in after an hour plus of queuing (thank god for my Kindle which made the wait more value-adding).


I ordered the unusual shoyu ramen ($22.80 / 4 pieces of char siew / 1 ajitama egg), which is Tsuta's award winning ramen. The truffle oil and clam-based dashi stock was a weird combination for me. Hmmm let's just say I can't appreciate the exotic broth which was umami with a hint of truffle pungency. It wasn't inedible but personally, I don't think pungent and umami goes well together. The redeeming factor was the amazing seasoned runny egg which was sweet and savory, as well as the lean yet flavourful pork collar. I wasn't expecting myself to like the pork slices as they aren't the usual melt-in-mouth and fatty char siew.. but they turned out to be the most favourite ingredient of the day. The thin noodles were al dente and springy, just the way I like them.



Ramenologists would know that there is no such thing as a perfect ramen, given the huge variety of ramen types in this world (see Lucky Peach's A Guide To The Regional Ramen of Japan). Just like men, ramen comes in all sorts of shapes and sizes. Each person has their own preference. For me, I still prefer my thick milky pork-based broth, the typical ramen next door. Till then, doubt I will be going back to Tsuta anytime soon.

Address: 9 Scotts Road, #01-01, Pacific Plaza, 228210

11 December 2016

Candlenut | Excellent Peranakan cuisine with a modern twist

This post just proves that I am the pro in procrastination. Actually Candlenut has been on my to-eat list since this blog was started back in 2013. And yet I must wait until it got a Michelin star in July 2016 before I visited. And yet I must wait until it shifted from Chinatown to Dempsey before I document my visit to its Chinatown outlet back in end July. So it's really an achievement that I managed to reach the end of this paragraph!

Initally we just wanted to try some ala carte dishes but I didn't know they don't serve ala carte during dinner. They only have a set menu at $68++ for dinner. Before you think it's too expensive for Peranakan dishes, I need to correct that it is Peranakan-inspired and they use premium ingredients e.g. Wagyu beef, NZ lamb, and quite a bit of seafood.

(Clockwise) Charred octopus with chincalok and achar, Blue swimmer crab kueh pie tee in yellow curry, Buah keluak pork dumpling, Wagyu beef satay

The appetizers started off well. My most favourite was the Wagyu beef satay which was well-marinated with spices, fork tender and grilled to perfection. The blue swimmer crab kueh pie tie, an interesting twist to the traditional kueh pie tie, was excellent and addictive. 

On to the mains..
Charcoal grilled John snapper fillet with black mango sambal, ginger flower and Japanese cucumber kerabu
Pardon my ignorance but this is the first time I've come across black mango sambal. I think it is mainly mango mixed with sambal and hence it is both sweet yet spicy at the same time. Excellent pairing with the soft tender snapper fillet. The ginger flower and Japanese cucumber kerubu improve the visual presentation of the dish while giving the overall taste of the dish a refreshing perspective too.

Pork meatballs in rich chicken and seafood broth
Another favourite dish are the meatballs. The broth is full of sweet and umami flavours. It is perfect to diffuse some of the spiciness from the spicy dishes.

Wok fried sambal, wild caught baby squid, petai beans, tamarind
This spicy squid is not for those who has low tolerance for spicy food. I left the petai beans alone.

Sayur lodeh kang kong with crispy whitebait and baby sweet potato leaves
The sayur lodeh kang kong is cooked in well-balanced coconut milk and spices. But what makes the dish outstanding was the salty crispy whitebait which gives the dish an interesting twist in flavours, textures and overall presentation.

NZ Maori Lakes lamb shoulder rendang, green banana, kaffir lime leaf, serunding
Last but not least, we enjoyed the lamb rendang which was classic rendang at its best. 


Durian soup, Mao Shan Wang ice-cream, D24 durian puree, feuilletine (left), Chendol (right) 
We got to choose our desserts from a list. Without much thought, we went for the durian and chendol respectively. No regrets. The durian dessert was as if I was eating real durian and the feuilletine tasted very local, similar to the wafer egg rolls I ate when I was young. As for the chendol, it's typical chendol that's done well. No complaints.

Service was super attentive. I was there when Candlenut was still celebrating their Michelin win and I got complimentary wine. Candlenut is probably the only Peranakan restaurant in the world that has a Michelin star and I really think they deserved it because they totally brought Peranakan cuisine to greater heights by incorporating creative ideas. The only pity for me is that they have shifted to Dempsey which is really a hassle to get to without four wheels. Till then, this will stay in my favourite dining memories of 2016. 
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