Showing posts with label Seafood. Show all posts
Showing posts with label Seafood. Show all posts

Wednesday, 11 June 2014

[3 recipes] Grilled Seafood Platter, Roast Chicken with Bacon plus Beerfest Asia 2014

[Quick Lunch] Seafood Platter
There are times when we just don't feel like cooking in the kitchen especially during hot summer days where we could even sweat rapidly just by doing some simple ingredients preparation like cutting or chopping.  In this post, I will be sharing 3 amazing hassle free recipes which you can get ready two of the seafood dish in less than 15 minutes . Or with a quick preparation of 10 minutes and off it goes into the oven for the rest of the baking time while you can relax at the couch enjoying your favourite drama.

Beside the recipes, I would also like to share our views on some tasting beers that I received from the organizer of this year Beerfest Asia 2014 to go with the prepared dishes too.

Friday, 12 July 2013

Sunday Brunch @ LIME, PARKROYAL on Pickering

Lime Restaurant is situated on the street level of the iconic PARKROYAL on Pickering Hotel which launched earlier this year. And with their long-awaited Sunday Buffet Brunch launching last month (June 2013), it's International buffet has a range of appealing dishes and desserts for guests to indulge with.

Dining Setup at Lime, Park Royal on Pickering
Every Sunday from 12.00pm to 3.00pm, Lime will be lining up array of international delights including Seafood on Ice, Wok Station, Mushroom Risotto and tempting treats such as a Foie Gras Terrine, European Cheeses (12 different varieties) Cakes and Pastries. 

Furthermore with a choice of Champagne Brunch Buffet (SG$128++), guest(s) would be able to enjoy free flow Piper Heidsieck Champagne and House Wine too.

[Salad/Appraiser] Seared Tuna with Apple and Avocado
[Salad/Appraiser] Vine Tomatoes with Crab Rillette
[Salad/Appraiser] Thai-style Salad
[Salad/Appraiser] Coppa Ham
[Salad/Appraiser] Homemade Graviax
[Salad/Appraiser] Lobster Bisque Vs Mushroom Soup
To begin we start with the Salad Station which featured both Western and Asian delights such as Cold Cut Ham, Seared Tuna, Thai-style Salad and etc. We also tried both soup of the day and we preferred the Mushroom Soup more than Lobster Bisque because of it smoothing broth which is not too thick, salty nor creamy and it leaves the palate with a fragrant mushroom aftertaste.

[Highlight] Cook Station for Foie Gras and Risotto
[Highlight] Pan-Seared Foie Gras with Passion Fruit Sauce
If you are a fans of foie gras remember to head towards the Western Cook Station where the chef will take your order and prepare it right on the spot. We love the fruity taste of the passion fruit sauce and soft pear which blends well with the quick seared foie gras that has a crispy outer layer and yet moist and almost melt in your mouth texture combination.  

[Highlight] Cook station for Mushroom Risotto with Jamon Iberico Ham
[Highlight] Mushroom Risotto with Jamon Iberico Ham
I love risotto especially those cooked with seafood or mushroom. Overall the risotto from Lime taste quite decent with it's smooth and creamy texture that pairs with a slice of the Jamon Iberico Ham. But we felt the grains were a bit hard which affect the overall texture of the dish so if the grains would slightly softer, it would have definitely perfect this dish.

[Highlight] Norwegian Benedict
Quite disappointed with their Noreweigan Benedict as the poached egg yolk was way too overcooked rather than runny and I would preferred more Rosti at the base too.

Another highlight at Lime is from time to time, friendly waiters will move from table to table offering freshly baked pizza with assortment of toppings such as Hawaiian, Seafood and etc.

[Carving Station] Grilled US Asparagus and Assorted Vegetables
[Carving Station] Herbal Crusted Lamb Rack vs Cajun Roasted Chicken
[Carving Station] Whole Red Snapper with Shallot Sauce
Lime’s carving station has a wide selection of roasted meats including US Prime Rib, Guinea Fowl and Rack of Lamb. Other than the mentioned we tried the Grilled Vegetables, Potato Gratin and Red Snapper with Shallot Sauce during our visit last Sunday. And I love their Grilled Asparagus which is a great side dish for my Herbal Crusted Lamb Rack.

Seafood On Ice Station
Seafood On Ice Station (Top right: Marine Lobster, Pacific Oysters and Assorted Sushi)
There is a Seafood On Ice Station for seafood lovers featuring Tiger Prawns, Marine Lobster, Clams, Mussels, Pacific Oysters, Assorted Sushi and Sashimi. Since I am not in mood with sushi nor seafood except some Oysters, I did not venture much into the seafood station.

Asian Cooked Food Station
[Asian Cooked Food Station] Array of Asian Dishes (Top left: Lo Han Chai, Seabass Curry with Okra and Egg Plants, Stir-fried Chicken with Curry Leaves and Beef Rendang)
[Asian Cooked Food Station] Singapore Laska
Lime's Aisan Cooked Food Station has captured the heart of both my mum and I with their Singapore Laska which has a fragrant gravy that is not too spicy or over power in taste. Their Stir-fried Chicken with Curry Leaves is also another delicious Asian dish as each chunk of the fried chicken is coated with a layer of their special sweet and sticky sauce, making it a great dish to go with rice .

[Asian Cooked Food Station] Chef Wok Creation - Wok Fried Fresh Seafood
Another highlight for the Asian Cooked Food Station is their mixed and matched Chef Wok Creation where you could pick up your choices of ingredients and the station chef will cook the dish base on your selection of sauce from Sambel Chilli, Kung Po Sauce or Ginger and Spring Onion. We simply love their spicy Sambel Chilli Sauce. It's Shiok! (meaning delicious)

[Dessert Station] Green Tea Chocolate Fountain with Fresh Fruits and Marshmallow
It's our first time seeing Green Tea Chocolate Fountain as compared to the usual Dark/Milk Chocolate Fountain.

[Cheese Station] Jam and Spread, 12 Different varieties of Cheese, Dried Fruits and Nuts
Cheese loves would be able to savor 12 different types of cheese such as Brie, Comte and etc together with a choice of some dried fruits like apricot and assorted nuts. These go well with a glass of sparkling champagne for a relaxing Sunday afternoon.

[Dessert Station] Colourful Assorted Macarons
Champagne and Macarons
Instead of having champagne with cheese or nuts, I choose to pair it with my beloved macarons.

[Dessert Station] Strawberry Tartlets, Passion Mango Mousse and Green Tea Tiramisu
[Dessert Station] Opera and  Fruit Flan
[Bread Station] Featuring Array of Freshly Baked Bread
After all the savory dishes, it's time to indulge in some sweet treats. The dessert station at Lime has quite a wide range of cakes, tartlets, tarts and pastries to satisfy ones craving. Moreover you could also get a cup of coffee (latte, cappuccino and etc) or premium tea to go with the dessert.

Personally from their dessert range, we preferred the Fig Tart, Cream Brulee, Passion Mango Mousse, Opera and Macarons. On top of these, they also have Pandan Kueh Lips, Raspberry and Mango pate de fruit, Triple Chocolate Ice Cream and Assorted Fruit Sorbets which we did not try (too full for those).

[Sunday Brunch] Piper Heidsieck Champagne
[Sunday Brunch] Selected Red/White House Wine

LIME @ PARKROYAL on Pickering
3 Upper Pickering Street
Singapore 058289
Telephone: 6809 8899
Website: LIME, Sunday Brunch

Sunday Brunch Buffet is available form 12.00pm - 3.00pm
- S$88++ per person (including free flow juices, soft drinks, specialty coffee and tea)

- S$128++ per person (including free flow Piper Heidsieck Champagne, Red/White House Wine, juices, soft drinks, specialty coffee and tea)

- S$44++ for Children (6 to 12 years old) and it includes free flow juices, soft drinks, specialty coffee and tea.


UOB Credit Cards Promotion:
~ Exclusively for UOB Cardmembers, from now until 30 September 2013, enjoy complimentary dining for every fourth guest with three paying adults for buffet lunch, dinner and Sunday Brunch using UOB credit card at Lime.


Lastly I would like to thank Lime and Mango PR for the invited tasting. For more photos related to Sunday Brunch @ Lime, please refer to our Facebook page, here or you could view a short clip rom my instavideo (here) taken from my Instagram (@cuisineparadise).

*All opinions expressed in this post are based on our own dining experience and the taste of the dishes might vary from individual. But I do hope you have a great experience trying this Brunch Buffet if you are planning to visit Lime soon.

Monday, 17 June 2013

Braised Seafood Noodles

Hi, it's a brand new week again and I hope everyone has a wonderful weekend and not having any Monday blues today. By the time you read on this "scheduled" post, we were away for June school holidays vacation. And since it's Monday, I prepared this "one-pot dish" recipe which could be done in 10 minutes with some pre-preparation of the ingredients.

Braised Seafood Noodles is always one of my favourite noodles dish which sometime I would also cook a similar version using different type of noodles such as rice vermicelli, thick yellow noodles or Macaroni.


BRAISED SEAFOOD NOODLES



(Serves: 2-3 | Preparation: 10 minutes | Cooking: 10 minutes)

Ingredients:
500g Flat Yellow Noodles
8-10 Medium Prawn, trimmed
150g Lean Meat, sliced
2 Fishcake, sliced
2 Eggs, beaten
1 Red Onion, sliced
4 Cloves Garlic, minced
1 Small Carrot, sliced
1/4 Portion of Chinese Cabbage, sliced
250ml Swanson Chicken Broth
1 Teaspoon Of Oyster Sauce, optional



Method:-
1. Heat up frying pan with 1 teaspoon of oil (swirling around the pan). Slowly pour in beaten egg, swirl the pan and evenly spread out the egg mixture to fry the omelette.

2. When done, remove and set aside to cool before slicing it into thin strips. Using the pan and 1 teaspoon of oil, lightly fry both side of the fishcake till slightly brown. Remove and set aside.

3. Place flat yellow noodles in a big mixing bowl, pour boiling water to cover the noodles and at the same time use the chopstick to loosen up the noodles. (this is to get ride of the oil and yeast smell of the noodles)

4. Stand the noodles in hot water for about 2 minutes. Pour away the water and rinse it 2 - 3 times. Drain well and set aside.

5. Add 1 tablespoon of oil in the frying pan, saute onion, garlic, spring onion and carrot till fragrance. Add in marinated lean pork and give it a quick toss till almost cooked through.

6. Stir in Chinese Cabbage and continue to fry for another minute, pour in chicken broth and 1 teaspoon of oyster sauce.

7. Next add in prawns and cook till it changed colour, stir in the blanched flat yellow noodles, fish cake and let it braised for another minute or two.

8. Remove from heat, garnish noodles with fried shallot, cut chilli and some spring onion and coriander. Serve immediately.


Hope you like this quick and easy "one-pot dish" which would help to cut down some cooking time on busy weekdays dinner. And just a quick tip, prepare necessary ingredients the night before so that you would have ample time preparing this dish when you reached home. This dish is quite dry like those sold at Cze Char Stall, so if you prefer something soupy increase the chicken broth to 1 Litre plus another 500ml of hot water.

Friday, 5 April 2013

[Day 5] Tsukiji Fish Market (築地市場) @ Tokyo, Japan

Visiting Tsukiji Fish Market (築地市場) was listed as one of the "must go" places in our Itinerary. Although with kids in our group and we could not managed to be at the seafood auctions as early as 4.00 am in the morning to witness the show. But we were still able to reach there around 9.00 am in the morning for some fresh sashimi and sushi for brunch.

Other than selling seafood, there are also groceries stalls, marinated products, Japanese kitchen tools (such as plates, bowls and knives), restaurant supplies as well as street food, sushi bar and restaurant for visitors too.

Wednesday, 3 April 2013

Beanstro by The Coffee Bean & Tea Leaf‏ @ Takashimaya

About two weeks back during the March school holiday break we went for a tasting at Beanstro which is a casual American-sytle dining restaurant by The Coffee Bean And Tea Leaf. Beanstro is at a convenience location at Basement 1 of Takashimaya Shopping and with it's halal-certified menu, Muslim friends are also able to enjoy their range of food too.

Other than the main course, you can also get to enjoy delicious and freshly prepared breakfast all day at Beanstro too. And they have a interesting menu like Muesli and Oatmeal, Buttermilk Waffles, Bagel with Smoked Salmon and etc.

Menu of the Main Courses and Sides from Beanstro
Beanstro's menu comprises a selection of American cuisine and hand=crafted beverages which you will definitely find something that suits your preference.

The usual drinks that are served at The Coffee Bean And Tea Leaf are also available at Beanstro but with additional items like Frozen Swirl Yogurt with Affogato, Parfait and etc.  And due to the hot afternoon we decided to have Ice Cappuccino Frappes, Ice Double Chocolate (SG$6.50) and Double Chocolate Smoothie (SG$7.30).

Seafood Velet @ SG$9.50
For soup range, other than the usual Soup of The Day (SG$8.00) Beanstro also offers Seafood Velet (SG$9.50) and French Onion (SG$8.50) which give you more choices to match your main course.  Since we love seafood base soup, we ordered the Seafood Velvet which has a light creamy texture that resemble chowder.  The soup also comes with a slice of cheese toast plus some peach compote to enhance its flavour.

Tuna Nicoise @ SG$19.00
For greens, we ordered Tuna Nicoise (SG$19.00) because I am craving for Tuna and I think it would be great to start of with something light and refreshing before the main. The salad comes with generous serving of Yellow-fin tuna loin coated with sesame and lightly sealed.  As accompany there are also some baby potatoes, hard-boiled egg, raw onion and etc that toss in tangy vinaigrette sauce that awake your palate.

Seafood Wrapped in Cartoccio @ SG$26.00
Mum loves seafood pasta so without hesitate we ordered the Seafood Wrapped in Cartoccio (SG$26.00) which served with fettuccine and seafood like spiny lobster, scallop and blue mussel toss together in spicy tomato sauce (you can request for less spicy sauce too) and wrapped in parchment paper. Overall the sauce and taste was quite decent but we felt that the noodle was a bit hard rather than al dente texture.

Sirloin Steak (200g) @ SG$24.00
I always love to have either Sirloin or Rib Eye Steak that is cooked till medium rare. Upon recommending by the serving staff, I ordered the Australian grass fed Sirloin Steak (200g, SG$24.00) that served with baby potato, sauteed greens in garlic rosemary sauce. Overall the meat was tender and juicy to our liking but somehow or rather we find there sauteed greens a bit salty perhaps due to uneven seasonings.

Tiramisu @ SG$10.00

Warm Molten Chocolate Cake @ SG$10.00
For those who love to have something sweet after meal or for afternoon tea, Beanstro offers quite a range of all time favourite desserts like as Bread and Butter Pudding, Creme Brulee, Cherry Clafouti, Warm Molten Chocolate Cake, Tiramisu and Warm Apple Crumble.

Chocolate lovers like us, ordered their Tiramisu (SG$10.00) and Warm Molten Chocolate Cake (SG$10.00) which we prefer Tiramisu over the other. Although the Molten Chocolate Cake taste good which is not too sweet but it seems to be a bit too dry (over cooked) which I would prefer it to be a little softer and perhaps with a pudding-like center would be great.

Currently Beanstro has two outlets which located at Marina Bay Sands (Canal Level, B2-20) and Takashimaya (new outlet). And with their local and global expansion, they company has also plans to open another 2 more outlets in Singapore which brings to a total of 4 under the Beanstro brand soon.

BeanSTRO Takashimaya
Ngee Ann City
391 Orchard Road
#B1-37
Singapore 238872
Telephone: (65) 6235 1610

Operating Hours:
8am - 11pm (daily)


Lastly I would like to thank Beanstro and Ms Agnes from AT Marketing Consultancy for the invited tasting. *All opinions expressed in this post are my own and there is no monetary compensation received.

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