Candlenut

So before Malcolm Lee became all Michelin fame famous, I had the opportunity to visit his restaurant when he first opened at Cantonment Road. Good wholesome Peranakan food was what he was known for. I remember having good impressions of his cooking, very tasty, wholesome, “home cooked” food.

Now that his cooking has been recognized by the Michelin inspectors, it’s no surprise that he has since packed up and moved to more lavish digs at Dempsey and his prices have certainly increased as well. However, I trusted that the quality of the cooking would still remain and when J suggested visiting, I was all for it.  Continue reading

Advertisements

Super Simple

I’ve discovered a new takeaway lunch place and it’s conveniently located near China Square, which is perfect whenever I attend lunch time services in town. The concept is really similar to the likes of the Daily Cut and Wafuken. Basically, you pick your protein, sides and accompanying sauce. While perhaps not having as much variety as Daily Cut, I’e come to appreciate the generous portions and the quick efficiency of service at Super Simple. Continue reading

Ash & Elm

So a few weeks after my Masterchef experience, we actually went back to Intercontinental Hotel, this time to the actual Ash & Elm restaurant for lunch. This time, it had none of the Masterchef decor and it was a much quieter atmosphere. I guess that if not for G’s amex deal, we would not have come here at all. As expected, the restaurant was pretty empty, save for a few families and couples (perhaps also using the same discount and deal that we had). Continue reading

London: Marcus

This is the twelfth post in the overseas trip series to Iceland and London

So, the last Michelin experience I had in London, after Dinner by Heston and Pollen Street Social was at Marcus, the day before I was scheduled to fly out of London. Perhaps I was feeling a little weary (I had been on the road for close to three weeks already and I was feeling quite ready to fly back home), so instead of opting for the tasting course menu, I settled for having the set lunch menu instead. Continue reading

Kyuu Kei Udon x Soba

I’ve written about the sore lack of tsukemen in Singapore, despite the dish being quite perfect for Singapore’s weather. I may have to take that back. A new restaurant has opened up below my office building which specialises in tsukemen. It has a short menu. You start by choosing your broth – (a) tonkotsu broth or (b) lobster broth. Next, pick your protein – (i) pork chashu or (ii) fried chicken kaarage. Add ons include onsen eggs etc.  Continue reading