Recipefiesta

Why does this feel so familiar again? Strangers’ Reunion has closed and opened again (indeed another “reunion”), at a location not unfamiliar to regulars.

It is now found at 37 Kampong Bahru Road, next door from its original space (Another café Kream & Kensho has taken over the previous location.)

Strangers’ Reunion is probably one of ‘pioneer’ hipster cafes in Singapore. And while the look and feel remained similar to what I was familiar with, this seemed like a much narrower and smaller unit.

Some background of Strangers’ Reunion: It is home of the current World Siphon Coffee Champion, 3-time Singapore Barista Champion, 3-time Singapore Latte Art Champion & ASEAN Barista Champion 2013 Ryan Tan.

Many other popular baristas who went on to open cafes (successful ones) actually had their beginnings at Strangers’.

Curious Palette and Wakey Wakey are opened by the same team.

The brunch menu remains lean for now, with updates of previous favourites and a couple of new dishes.

What you can expect include an Ancient Grain Salad ($14.90), Roasted Cauliflower Salad ($14.90), Avocado on Sourdough ($16.90), and Roast Beef Melt ($18.0)

A popular favourite is the Strange Breakfast ($16.90) with poached eggs with homemade puff pastry, hollandaise and seasonal green. Though I can assure there is nothing really ‘strange’ about it. A top-up of cold-smoked salmon or jamon iberico is at an additional $5.

I was recommended the Strange Puff ($16.90), and there was also plant-based option available.

Initially, I was imagining something curry puff-like, but the dish came with puff pastry and chicken cooked with red curry and potatoes buried under herb salad.

This surprisingly worked quite well, with rich creaminess coming from burrata, and the spices gave that a certain kick without being too muted.

The Father’s Favourite Sandwich ($16.90) should be well-liked by mums as well, coming looking like a sandwich made of croissant.

Filled within were oven-baked eggs, bacon and mustard slaw.

While it didn’t scream anything much out of the ordinary, the combination worked with interplay of textures – crispy pastry layer, supple Edam (a type of semi-hard cheese), and soft baked eggs.

If you need sweets and coffee, the other side of the menu includes Buttermilk Waffles ($11.90 – $13.90), Sliced Cakes ($8.50), Chilled Bottled drinks such as Matcha, Sea Salt Chocolate and White Magic (their signature drink), espresso-based coffee, and filtered coffee.

The espresso-based drinks use their own Chakra house blend with 60% Ethiopian Yirgacheffe (natural processed) and 40% El Salvador San Carlos (washed process).

With hints of cinnamon, green apple, peach and black tea, the latte was smooth and creamy, though I remember it being more robust somehow.

I do think several people miss Stranger’s Reunion, and so ”Welcome back!”

It felt like meeting an old friend again, with new clothes yet with the same fashion style, somewhat more mellowed down but with the same comforting feeling.

Strangers’ Reunion
37 Kampong Bahru Road, Singapore 169356
Tel: +65 6238 1068
Opening Hours: 9am – 6pm (Mon – Sun)

Other Related Entries
Kream & Kensho (Kampung Bahru Road)
Wakey Wakey (Concourse)
Dolc Patisserie (Kampong Bahru)
LUNA Patisserie (Amoy Street)
The Better Half (Everton Park)

* Follow @DanielFoodDiary on Facebook, Instagram and Youtube for more food news, food videos and travel highlights. DFD paid for food reviewed unless otherwise stated.

If you’re an egg lover, you’ll be delighted by today’s recipe. Shakshuka: Some say it is the ultimate breakfast or brunch dish! It is a staple dish overseas, traditionally served up in a cast iron pan with bread to mop up the sauce.

Shakshuka is a dish of eggs bathed in tomatoes, paprika, onions and it is often spiced with cumin. A medley of delightful flavours worth craving for as a meal or appetiser!

Did you know? – The mix of herbs and spices, topped with an egg, is reputedly a fine hangover cure. Plus, it is super healthy and will leave you satisfied but not weighed down.

Crown Coffee is a little jewel in the light industrial complex known as CT Hub 2. It is unpretentious and has a nice range of food and good coffee. It is a pleasant little spot for office workers who want a respite from work or want to do some serious work on their laptops while...

The post Crown Coffee – welcoming cafe in Bendemeer-Lavender appeared first on The Ordinary Patrons.

During Singapore’s ‘Circuit Breaker’ period, I had the opportunity to have some of the tastiest dishes delivered to my doorstep—work perks FTW—and one I can recall clearly is Love Handle Burgers. All vegan burgers, but all mouth-wateringly memorable. And then, recently, I heard that they’re housed with two other F&B brands, Mirai Burgers and Hoshi Hill, under a tri-concept roof called 8ASH.

Credit – 8ASH

Hoping to inject the Ann Siang Hill ‘hood with its bright, neon-splashed walls and funky American diner-esque fittings, the vibe is energetic and more importantly, holds hope of food that is on par with its lively demeanour.

With Chef Addis helming the kitchen at 8ASH, I was certain he wouldn’t let me down, having the honour of being swept away by the grub he dished out at his previous posts at now-shuttered HRVST and Hello Baby.

What I tried

The Chilled Hokkaido Scallop Somen (S$25) held my gaze for a second too long, simply due to its luxurious sheen and a brief flashback of a similar dish I’ve enjoyed elsewhere. This Hoshi Hill selection has all the makings of great savoury depth with a balanced umami tone; I mean there are heavy-handed twirls of chilled somen, Hokkaido scallops, shio kombu dressing, sakura ebi powder, ponzu jelly, and ikura thrown together to create a dish worthy of applause.

Alas, after only two forkfuls, my dining partner and I slinked back into our seats and lazily prodded at the pile of noodles, which have now become a rich, but one-note song that we feel obliged to finish.

We both agreed that it needed a brightness that could only come with a zesty lift—the ikura contributed little to narrow this flavour gap.

Hopeful redemption came from the Hoshi Wagyu Steak (S$18) at 8ASH, which was impressively effortless to chew on. The sight of a deep, scarlet-red centre was pleasing, as was the unnecessary need for any type of condiment. As someone who truly believes less is truly more when it comes to steak, I would have to crown this dish the peak of our lunch.

I was afraid that their Katsu Okonomiyaki Burger (S$16) was going to let me down, given that I’ve had plenty of fried patties sandwiched between buns that were undeserving of its treatment. In this scenario, the Mirai Burgers’ pork katsu managed to cinch the approval of my dining partner, however, I have to admit that I, like some parts of the katsu, proved to be a tougher critic.

Granted, the patty was gloriously crunchy, but mine carried too much fat in the middle—just as I do—causing my jaw to work overtime. A little more ease would have easily made this a favourite for the day.

Love Handle Burgers

Now, this I’ve had the pleasure of devouring before. The Mushroom Cheese Burger (S$17) is a vegan’s dream of its meat cousin. Hell, I’m confident even meat fanatics will fancy Love Handle Burger’s plant-based rendition all the same.

Smashed Impossible patties are layered with a mountain of mushrooms, blanketed in ‘shroom sauce and finished with creamy garlic aioli. It’s decadent without being sinful, but be ready with wet wipes by the side—always a heroic sign of a mouthwatering treat, if I do say so myself.

If you’re really in need of a sweet end, the Lemon Crumble (S$4.50) might do the job, although, for us two, it was accessible at most. Straightforward in presentation, there’s little to get excited over this tart lemon curd with crumble, topped with whipped coconut cream and desiccated coconut. Sure, it eased the weight of the burgers we had right before, but the lemon curd proved to be too aggressive.

Even with the complement of whipped coconut cream to placate, I struggled to find a satisfying medium in what was meant to be a gloriously happy ending.

Final thoughts

I always leave with a heavy heart when I’ve eaten at a place that I initially held promise for. 8ASH is one of these places, and as much as I appreciated all the efforts, I grappled with the reality that the food here requires re-working. This comes especially so, knowing that I have tried and tasted—on multiple occasions—Chef Addis’ earnest creations.

Could’ve it been an off day in the kitchen? Could’ve it been me setting the bar too high? Or could it simply be me being a mismatch for a place like 8ASH? It could be one of these reasons and possibly many more, so I still say, ‘don’t knock it till you’ve tried it’. Experience in dining is, after all, subjective, so don’t let me keep you from trying.

Expected Damage: S$15 – S$30 per pax

The post 8ASH, Ann Siang Hill: Almost there, but not quite appeared first on SETHLUI.com.

When A&W first re-opened their doors at Jewel, it sparked a nationwide craze. Singaporeans young and old clamoured and queued up for hours just to have a taste of the iconic coney dogs, root beer floats, and ice-cream waffles. Perhaps it was for the nostalgia, or the idea of a novel fast-food chain opening its stores in Singapore, but the fever was infectious and real.

I succumbed to the hype and found myself queuing up for more than 2 and a half hours one night, noting that the queue was made up of primarily Singaporeans. I can only imagine the confusion of tourists from countries like Indonesia, where A&W outlets are numerous and widespread. There’s one main difference between Indonesia’s A&W and Singapore’s, though—A&W in Singapore was not halal-certified.

Due to A&W’s lack of a halal certificate, Muslims in Singapore have waited patiently for their turn, and now they can take comfort in the fact that as of November 9, A&W has officially attained its halal certification.

It took a full year since its reopening, but A&W’s International Director of Marketing and Communication, Kelvin Tan, maintains that it had always aimed to be inclusive for all since the start. Though they have always insisted that their ingredients were 100% halal, the MUIS-certified certificate now makes it official.

We think the timing couldn’t have been better—a year later, the lines today are nowhere near as long. What’s more, there’s another A&W that has opened in AMK Hub, and one more coming up in Canberra Plaza.

So, if you’ve been holding off your A&W cravings all this while for them to be halal-certified, this is your cue to head down and get them satisfied as soon as possible. We’ve particularly got our eye on the famed onion rings and signature root beer float that complete the whole A&W experience.

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Happy TGIF fellow homecooks! If you love dimsum and pork ribs, this is the perfect dish for weekend brunch! This dish is usually chopped into very small bite sizes BUT for greater satisfaction we cut them into larger chunks hehe The key to making this dish great is to sauté the ribs first with the other ingredients to release the aromatics!

The perfect steamed pork ribs with black beans in our opinion, has a light appearance with plenty of flavor and a hint of black bean present.

Try recreating this dish at the comfort of your own home especially when you are not fond of crowded places to get your dim sum fix

I seldom travel to Yishun and if there is a reason I leave a footprint in the area, it’s got to be because of food. After the wonderfully delicious time I had at Old World Bak Kut Teh, I’m finally back in the north, for a snack that hits close to my heart—tutu kueh. Quaintly nestled under Block 759 within the premises of 69 Cafe is Chub Tutu, a humble-looking tutu kueh stall selling these little white pillows of steamed cakes, with flavours way beyond your wildest imagination. 

A nostalgic treat invented in Singapore, tutu kuehs are snowy white chrysanthemum-shaped discs filled with the likes of crushed toasted peanuts or moist grated coconut flesh. As a child, I remember these as a sweet treat my grandma would buy for me from the tutu kueh pushcarts seen at pasar malams or the nearby wet market. A little girl then, I would often tug on the ends of her floral shirt requesting for a box of peanut flavoured tutu kueh—a welcomed treat that was hard to come by.

Having sold tutu kuehs in pasar malams since 2015, Dennie, the founder of Chub Tutu noticed the dying popularity of this traditional snack. In an attempt to increase its appeal to the younger generation, she decided to experiment with innovative flavours, resulting in the birth of Chub Tutu’s popular Nutella and Durian Tutu Kueh. Since then, she never looked back and now has up to an array of 50 flavours in her little tutu kueh library. 

With so many flavours to choose from, you will be spoilt for choice deciding which tutu kueh to try. To help you make the right decision, I tried 11 flavours, both sweet and savoury, so that you can decide for yourself which tutu kueh to get the next time you visit. 

Alright? Now, let the tutu kueh battle begin. 

Before diving head straight into Chub Tutu’s wacky flavours, I decided to test the waters with their Traditional Flavours (S$3 for 5). Here, I got their Peanut, Gula Melaka, Red Bean and Kaya to try.

1. Peanut Tutu Kueh

So classic there’s nothing more you can ask for in a tutu kueh. What I particularly enjoyed about these were that they were not as sweet as some of their counterparts sold elsewhere. You won’t bite into random sugar crystals and that is a good sign.

Rating: 9/10 

2. Gula Melaka Tutu Kueh 

I want to like this so bad simply because I am a sucker for anything gula melaka. But was overall disappointed by the large bits of gula melaka that failed to melt in the steaming heat (I was actually hoping for it to ooze out!). With that came bites of overpowering sweetness which even musked the beautiful flavours of the subtly sweet rice flour the filling was enveloped in. 

Rating: 4/10 

3. Red Bean Tutu Kueh 

Red bean bun made the tutu kueh style with just the right amount of filling to satisfy. Warm and sweet, this is a treat ah gong and ah ma will approve. 

Rating: 7/10 

4. Kaya Tutu Kueh 

Nothing special to shout off the rooftop. The kaya filling was too subtle without much of a rich pandan-coconut fragrance. Easily forgettable.

Rating: 5/10 

Onto the Weekly Specials (S$3.50 for 5), a series of four to five special flavours which Dennie tries to change up every week for sale at Chub Tutu. While the previous specials included Kimchi, Chili Tuna and Aloe Vera, those that I had were the Nutella, Rendang Chicken, Creamy Mushroom, Rock Melon and Salted Caramel.

5. Nutella Tutu Kueh 

Nutella. What can ever go wrong with this hazelnut chocolate? The steaming made the Nutella warm and comforting. This was a treat so rich and luscious that it should not be shared. 

Rating: 8/10 

6. Rendang Chicken Tutu Kueh 

You know the feeling of having a bite of a delectable savoury dish and not being able to savour the rest of it? That’s exactly how I felt after finishing the Chub Tutu Rendang Chicken Tutu Kueh.

I liked that there were real chicken bits in between bites and even with that small amount of filling the taste of the spices still came through. An additional pinch of heat would probably make this flavour stand out even more.

Rating: 7/10 

7. Creamy Mushroom Tutu Kueh 

An interesting flavour that was a brave attempt but not quite as marvellous as the Rendang Chicken Tutu Kueh. The creamy sauce somehow seeped out into the rice flour in the midst of steaming resulting in a dampened outer layer. Thankfully there was a decent amount of mushroom which is the only redeeming factor of this tutu kueh. 

Rating: 4/10 

8. Rock Melon Tutu Kueh 

Imagine eating microwaved melon cubes. That’s how weird this combination was. Kudos to the use of real fruits in the filling, but the warm fruit was just not to my liking. Maybe blending the fruit into a purée might make it better.

Rating: 3/10 

9. Salted Caramel Tutu Kueh 

I loved Chub Tutu’s Salted Caramel Tutu Kueh for that tinge of saltiness but sadly the filling was not enough to complement the soft and fluffy skin. Dear Chub Tutu, can you add a little more salted caramel? Please don’t deprive me of my favourite sweet!

Rating: 6/10 

Finally, the last two kuehs which I have been dying to try since I came across Chub Tutu—the Premium Flavours (S$4.50 for 5) which I deem the king and queen of tutu kuehs, Durian and Mentaiko. 

10. Mentaiko Tutu Kueh 

If you have read about my challenge on SMÖÖbar’s 3kg Mentaiko Platter, you will know how big of a mentaiko fan I am and this flavour was a pleasant surprise. The rich and savoury mentaiko filling paired well with the sweet rice skin, resulting in delightful bites that tickled my fancy.

What made this tutu kueh even better were the burst of fish roe in my mouth. This was indeed, very satisfying. 

Rating: 7/10  

11. Durian Tutu Kueh 

If you are a durian aficionado, I’m sorry but this is not a flavour that will truly satisfy. Despite its slight pungency, it doesn’t have that kick which you will usually find in durian desserts made using 100% durian flesh. Well, just think of it as a durian treat you would introduce a kid to. With its sweetness, this is the kind of taste that can be easily accepted by anyone. 

Rating: 6/10 

Verdict

Traditional flavours: Peanut Tutu Kueh & Red Bean Tutu Kueh

Weekly specials: Nutella Tutu Kueh & Rendang Chicken Tutu Kueh

Premium flavours: Mentaiko Tutu Kueh

With so many flavours I enjoyed, I really can’t pick just one winner for this. As such, I present to you five of my favourite flavours from each category which you should definitely order here at Chub Tutu. If you are a food adventurer or variety is what you are looking for, why not try mixing and matching the flavours as I did?

Just keep in mind that the mixing of flavours can only be for tutu kuehs with the same price point otherwise, you will be charged with the higher price. Don’t forget to also constantly checkout Chub Tutu’s Facebook page for their Weekly Specials so that you will know what flavours to expect to prevent any wasted trip. 

The post Chub Tutu head-to-head: The battle between conventional and modern tutu kuehs appeared first on SETHLUI.com.

Foodies and alcohol enthusiasts rejoice because here are some worthwhile staycation packages you won’t want to miss. Hilton Singapore is offering three Foodie Staycation experiences that will take you on a luxurious gourmet journey within our little sunny island despite our travel restrictions.

The most popular staycation of which is the Opus Steak-cation, which is already mostly booked out for November. Hilton’s Foodie Staycation packages currently run till 28 January 2021.

Credit: Hilton Singapore

Opus Steak-Cation (from S$265++)

 

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Enjoy a luxurious deluxe hotel room stay with a steak feast and 2 hours free-flow wine; choice of Opus premium sharing steak dinner experience for two.

Choose between these sharing platters:

1. Premium Butcher’s Platter of 600g Black Angus bone-in rib eye, 150g Wagyu rump Cap, Braised Wagyu short rib & gourmet beef sausages;
2. 1kg Black Angus Porterhouse, marble score 3;
3. Signature 1kg U.S. Black Angus bone-in rib eye, dry-aged, marble score 4;
4. Wagyu and lobster of 500g Australian Wagyu sirloin and Marine Stewardship Council-certified Boston lobster

*Add on S$20 ++ for the best seller, 1.2kg whiskey-aged Rangers Valley Wagyu Tomahawk, 360 days grain-fed, marble score 5.

To book a foodie Steak-cation experience, click here.

Treasures of the Sea High Tea Staycation (from S$245++)

 

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Relax at your staycation and get bubbly high over tea time with a seafood platter high tea set for two along with a bottle of prosecco. Here’s what to expect:

• Chilled seafood platter (Maine lobster, oysters, tiger prawns, black mussels)
• Ocean-inspired canapes
• Assorted desserts
• Cheese board
• Coffee/tea
• A bottle of Prosecco

To book Treasures of the Sea High Tea Staycation, click here.

il Cielo Gourmet Staycation (from S$345++)

Have a classy staycation coupled with rooftop Italian dining at il Cielo over a 5-course Italian tasting dinner menu for two.

To book an il Cielo Gourmet Staycation, click here.

All Hilton foodie staycation packages will include these privileges:

• Stay in a Deluxe Room category for up to 2 adults
• Daily sumptuous Hilton breakfast for 2 adults
• Early check-in at Noon and late check-out until 3pm (subject to availability)
• Complimentary parking (subject to availability)
• Earn Double Points & Double Night Credits for stay by 31 December 2020 (pre-registration required) 
• Premium WiFi

The post Hilton S’pore launches Foodie Staycations including a ‘Steak-Cation’ with steaks & free flow wines appeared first on SETHLUI.com.

Birthed in a small Hong Lim Complex hawker stall in 2018, Beng Who Cooks has today reached new heights by taking their operations to a brand-new brick-and-mortar location—at 39 Neil Road. In the spirit of new beginnings, head chef Jason Lim is also flanked with a new, expanded team, as well as a refreshed menu.

 

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Many would know the restaurant for their unique Singapore-style poke bowls, and their new lunch menu boasts a revived selection. Indulge in fresh aburi salmon drizzled with ikura soy sauce topped with a traditional onsen egg with their Aburi Salmon Bowl (S$12), or if you’re feeling a bit more atas, try their Feeling Rich Bowl (S$15)—foie gras, mustard grain, onsen egg, and zai er laid atop a bed of flavoured rice.

 

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The new-and-improved Beng Who Cooks are also serving a dinner menu (S$60), which includes interesting dishes like Wanton with Caviar and Underlying Balls—the former being pork wanton served with special black vignette sauce and caviar whereas the latter: a fusion of marinated mozzarella pearls, serrano ham, concasse cherry tomatoes and pesto sauce.

Salad options are plenty, like the Basic Meatless (S$7.50) which is a mesclun salad mix peppered with roasted cherry tomatoes, mozzarella balls, shaved parmesan and candied almond. Side dishes come in the form of Chunky Mashed Potato (S$3), Sea-Salt Broccoli (S$5) and Beng’s Style Prawn Paste Chicken (S$5.50), and boy oh boy do they sound tasty.

 

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Beng Who Cooks has elevated their space, and also their menu. The next time you’re around the Tanjong Pagar area, why not give their new restaurant a try—you surely can’t go wrong with food from this Ah Beng who loves to cook.

The post New in town: Beng Who Cooks, Neil Road — Hawker stall-turned-restaurant serves rice bowls from S$12 appeared first on SETHLUI.com.

Thanksgiving is right around the corner, and there’s nothing more synonymous with the occasion than a roast turkey. As millions across the world flock to their grocers in search of the fattest and healthiest turkeys, it seems like the sneaker world is celebrating this year’s thanksgiving in their own, unique way—with the release of a spanking new Nike Dunk High Pro known as the Turdunken.

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The Turdunken is the love child of a clothing store in Boston, USA called Concepts and household name Nike, and is aptly dressed for the occasion with visual elements from three different Thanksgiving roast meat favourites—turkey, chicken, and duck.

The exterior of the shoe is designed specifically to resemble the body of a duck—it’s midsection made with a down-like material that’s laser-cut to resemble feathers, while the tick is an iridescent blue, like a duck’s secondary wing feathers.

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The rest of the shoe is covered in two different shades of brown suede, and to complete the roasted bird trilogy, the Turdunken comes with Dri-Fit socks that are designed to look like chicken feet and wrapped with turkey wrapping paper.

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At one glance, the shoes look like they came fresh out of the oven, ready to be eaten. There’s definitely more than one way to celebrate thanksgiving now—by literally wearing your turkey on your feet for others to feast their eyes on. The shoes will drop in Concept stores in the US on November 14 and November 20, but are expected to be released on the SNKRS app on November 21.

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