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

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.

And from what I have Google before visiting Tsukiji Fish Market.  This fish market is consider to be one of the biggest wholesale fish and seafood market in the world as well as largest wholesale food markets of any kind. So you could imagine the crowds and tourists visiting there each day.

If you are a fan of Katsuobushi (Bonito Flakes / かつおぶし), remember to look around for this shop, try some of their samples and maybe consider to grab a pack too.

Fresh Vegetables Stall @ Tsukiji Fish Market

From the above, you could see that we do find similar vegetables like what we have in Singapore such a enoki mushrooms, white radish, Chinese cabbage, spinach and etc.

Fresh Wasabi

It's not difficult to spot these fresh Wasabi (わさび(山葵) at Tsukiji Market. And these were sold in different pricing due to their grades and sizes ranging from around ¥600 (SG$7.80) to ¥1,200 (SG$15.60) per piece. To be frank it was also our first time seeing fresh Wasabi and my kid was very excited about it.

Along the way, we found these cute little packaging which excite me. From the look and label shown on it, these seems to be dried puffer fish but we have no idea on how/what these goodies are used for. So at that time I was quite hesitated to get a packet, but to recall about it now I do felt a bit regretted for not getting one.

Above is one of their fishmonger stalls that sell fresh salmon, mackerel, shellfish and etc. And while walking passed the fish stalls mum commented that it would be good if we are staying in those service apartment with kitchen so that we could buy fresh seafood to prepare some dishes.

Other than fish, you could also find a lot of Crabs such as Hairy Crabs, Flower Crabs, Snow crabs and etc ranging up to ¥6,800 (SG$88.00) each.

Further down the lane, we were amazed by the "long knife" used to slice the tuna so we stopped to see how he do the cut. On top of that, we were also blown away by the fresh tuna and it's beautiful texture and colour.

Cooked Abalone which could be consumed straight from the packaging were sold at ¥1900 (S$25.00). Wonder is it ¥1900 per piece or per box of 6. Anyone reads Japanese word can give us some idea?

These were some of the cooked sardines, mackerel, nuts and etc which you could grab a packet or two to go with rice or porridge like most of the Japanese does. Each packet is roughly about SG$3.00 - SG$4.50 depending on what you choose. I bet this could make some good souvenir pack too!

Along the street you could find some interesting street food such as grilled mushrooms, salmon and squid which you could buy and try. Although these street food are much cheaper as compared to those served in the Japanese restaurant but taste wise they are surprisingly good and worth trying.

Tamagoyaki (玉子焼) from Takeshi (玉子焼丸武)
Takeshi (玉子焼丸武)
4丁目-10-10 Tsukiji, Chuo
Tokyo 104-0045, Japan
Telephone: (+81) 3-3542-1919
Operating Hours: 4.00am - 2.30pm (Daily)

Tamagoyaki (玉子焼) from Tsukiji Yama-Chou
There are a two famous stalls along the back street of Tuskiji Market selling Tamagoyaki (玉子焼) that draws crowds queuing outside their stalls. One of the stall at the corner which is known as Tsukiji Yam Chou (築地 山長) has around 6 different flavours such as plain, kani (crab), anago (eel), ebi (shrimp), Japanese pepper and etc.

As compared, Takeshi (玉子焼丸武) draws a larger crowds than Tsukiji Yam Chou (築地 山長) even though both selling their Tamagoyaki (玉子焼) @ ¥100 (SG$1.30) per piece. Personally we prefer the Tamagoyaki sold at Takeshi which is less sweeter and yet more fluffy to our liking. But if you are there, do try both instead of one so that you could do your own comparison.

After exploring around the Tsukiji Fish Market, we decided to pamper ourselves with some fresh Sushi (寿司) and Sashimi (刺身) for lunch at Tsukiji Sushi Kiyoshi (築地寿司清本店) which I would update more on the next post.




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