Tuesday, 10 August 2010

1 Altitude Gallery & Bar

In conjunction with National Day, One Rochester is giving away free tickets for members of the public to come up to 1-Altitude Gallery & Bar for “See It All, Singapore!” where everyone can come and enjoy panoramic views of Singapore like they’ve never seen before. Currently, 1-Altitude Gallery & Bar on 63rd floor is not open to members of the public for viewing, except only for patrons of the restaurant on 62nd floor and the sportsbar on the 61st.

Thanks to OpenRice Singapore who par-take this event with One Rochester to organise this Giveaway of 12 pairs of tickets to their Openricers and we are so lucky to be one of the participant who gets the ticket to this “See It All, Singapore!”. This will be the first public preview of the place and everyone are very excited to do it in conjunction with National Day.

Situated at 282 metres above sea level on Singapore’s tallest building, 1-Altitude Gallery & Bar is the highest rooftop bar in the world at the 63rd floor of UOB Building. 1-Altitude is furnished with lazy day beds and comfortable cosy corners for guests to recline and chill over an extensive wine and cocktails menu.

View facing Singapore Chinatown area where the red roof top are and as "Pinnacle@Duxton" which is the first 50-storey public housing project in Singapore, housing 1,848 apartments in 7 towering blocks located at Cantonment Road.

View from 1 Altitude facing Suntec City, Esplanade, The Float at Marina Bay and Singapore Flyer.

Another awesome view of the newly open Marina Bay Sands and the on-going development area. With the casino complete, the resort features a 2,560-room hotel, a 120,000 sq.m. convention-exhibition center, The Shoppes mall, an Art & Science museum, two Sands Theatres, six "Celebrity Chef" restaurants and etc. Posted by Picasa

UOB Building
1 Raffles Place
Singapore 048616
Telephone: (65)6438 0410

p/s: More photos of the above event are available at Cuisine Paradise Fan Page Album, HERE.

Sunday, 8 August 2010

Singapore CookOff @ Palawan Beach, Sentosa

The hit cooking competition has made it’s way to the shores of Singapore and yesterday I am so honour and delighted to be given a chance to check out this event in person at Palawan Beach, Sentosa where they have the live filming of Singapore CookOff show.

Thanks Bryan, Priority Consultants and Talya from SIS Sugar for their warm invitation to witness the live filming of FairPrice CookOff and at the same time participating in their Family Fun Day events.

Since we have to reach the filming site an hour before the starting time around 10.00am. We have to wake up rather early and be at the Sentosa Express station at Vivo City to board the express train to Beach station to get to the Palawan Beach.

We reached Palawan Beach around 9.00am and due to slight drizzling; the audiences are advice to stay in-door at the waiting area till the weather is better for filming. So while waiting, I went around to the check out some of the stands where they are doing some set-up before the event starts.

Around 10.00am, the producing crews are busying getting everyone and things ready for before the filming starts. Although the sky is still drizzling and everyone seems a bit unwilling to sit at the audience seats, but the assistance AP is very sweet and patient to settle everyone down in order to smooth the filming process.

Although this is not my 1st time viewing live filming but it is indeed another good exposure to witness live cooking show on the beach area. And perhaps it is also another eye-opening events for us to experience the "secret side" of the hosts and producers where they have to take about 30 minutes to film 10 minutes of clips with all the NGs and etc. We are also shock to know that for a normal 60 minutes TV shows, it actually took about 4 hours of shooting time.......

This program hosts by favourite local artiste Pornsak and international host Asha Gill where all the participated families will be put to the ultimate culinary test, to prepare three dishes with only 20 minutes for each. This exciting new cooking show coming soon to Channel 8 in Mid-October 2010

Each episode is film in 3 different interval where the participants have to cook a dishes based on the specify ingredients on each session. And during filming, each group is required to cook a dish within 20 minutes including: - preparation, cooking and serving. Too bad, due to the filming restriction, I cannot walk around and take better photos of the dishes.

These are the only two food photos that I managed to get a shot of from the participants of the two teams. The 1st photo on top is a sandwich with kiwi smoothie by red team while the 2nd photo is deep-fried shisamo with kiwi dipping sauce by blue team.

Guess what, Dr Leslie Tay, a very popular Singapore food blogger whom blog on "ieatishootipost" appears to be one of the judges for the CookOff show.

Other than watching the CookOff filming, we also had a great fun at those stands such as SIS Sugar where kids and adults can lay their hands on cupcake decorating. And there are also some food sampling, candy giveaways and live performances of the SIS Jingle Jam Contest too.

Others such as FairPrice stand comes with some kids face painting, free popcorn and games. And there are some fun arts and crafts at the Lam Soon stand, PERFECT ITALIANO's and etc too. Joyce also takes the opportunity to do some temp tattoo on her leg too :) Posted by Picasa

Friday, 6 August 2010

Teochew Steamed Yam & Sweet Potato With Coconut

As a kid, I grew up with most of my favourite Teochew Dialect cuisines and desserts as such Ngoh Hiang, Braised Soya Duck Yam Cake and Yam Paste (or nee) that my dad used to prepare during festive seasons like Chinese New Year. Today mum and I decided to replicate one of my dad’s signature Teochew dessert which is something cross between “Yam Paste” and “Bo Bo Char Char”.

This is a pretty easy to prepare dessert where you just need to get some good quality of Yam - 芋头 (taro) and Orange Sweet Potato - 番薯. When choosing yam try to get those that look moist and heavy when lifted so that the high water content in it will make the yam taste soft.

Ingredients: (serves 4)
200g Yam
200g Orange Sweet Potato
6 Tablespoons Castor Sugar
100ml Coconut Milk
50ml Water
5 -8 Pandan Leaves
Shallot Flakes Oil

Shallot Flakes & Oil is a must for this dessert, as it will give a special touch of aroma to perfect the taste. To prepare you will need the following:-

5-8 shallots (小葱头)
100ml of cooking oil
Pinch of Salt

1. Removed the outer skin of the shallots then thinly sliced.
2. Preheat a small pan or pot with cooking oil, add in the sliced shallot and saute them on medium low heat (stirring on and off to prevent burning) till slightly golden in colour.
3. Remove the pan from heat, add in pinch of salt(this will make the flakes more crispy) and give it a quick stir.
4. Set aside to cool and later use.

The preparation methods might be a bit tedious if you do not have a big steamer or wok that allows you to steam all the items at one go. So for our case, we choose to steam the yam and sweet potato separately so that either one of them will not be over cooked.

1. Rinse both yam and sweet potato, removed the outer skin, cut into cubes/chunks depending on your preference.
2. Wash the Pandan leaves, divide into two bunches and tie a knot on each bunch.
3. Place the yam cubes on a plate and top with 1 bunch of pandan leave, steam it over medium heat for about 10 minutes or till the yam is slightly soften. (the timing will varies on the size of the yam cubes/chunks)
4. Repeat the same procedure for sweet potato.
5. While waiting for the sweet potato to be cooked, stir in 3 tablespoons of sugar to the hot yam cubes and give it a good stir then set aside.
6. When the sweet potato is done, add it into the yam cubes with the remaining sugar stir well and set aside.
7. Preheat the frying pan with about 1 tablespoon of shallot oil, add in the yam and sweet potato mixture, give it a quick stir, then slowly stir in the coconut milk and water.
8. Simmer the mixture under low heat for about 5 minutes. Dish up top with extra shallot flakes and served either warm or cold.

Finally after all the cut, steam and simmer process here we present you with our all time Teochew favourite dessert which you get to have the mixture of yam and sweet potato drown in mild coconut gravy and top with a small exotic bit of shallot oil and flakes. Hope you will like this Teochew style homemade dessert, "Steamed Yam & Sweet Potato with Coconut Milk - 芋薯甜心块".

If you are interested in other recipe that used Yam as one of the ingredient, do hop over to my new Omy blog to view on how to make some yummy Steamed Yam Cake - 芋头糕. (click HERE) Posted by Picasa

Thursday, 5 August 2010

Let's Sweets Japanese Buffet & Sweets

Dessert lovers, do mark your calender for this coming Friday, 06 August 2010 and head down to Bugis Junction, level 2. You can sink your teeth and fill your tummy with all these yummy desserts and savory food buffet at the newly opened Restaurant known as "Let's Sweets". This is another innovative dining restaurant by Japan Foods Holding Ltd which is best known for its quality and authentic Japanese fare with celebrated brands such as “Ajisen Ramen”, “Manpuku”, “Botejyu”, “Fruit Paradise” and “AOBA”.

Located at Bugis Junction, Let's Sweets is well furnished for its authentic Japanese creation with contemporary French inspired decor. The restaurant is fill with about 100 seats which provides a perfect and cosy tea session with friends in the afternoon or relaxing evening for a satisfying meal and treat.

Yesterday I was invited as one of the guests to witness the Media Launch of this brand new Japanese Dessert Buffet restaurant in Bugis. While waiting for the Opening speech, we were curious with this little “Blue Timer” that is being placed on every table. And after checking with the waitress; this is actually used to time the buffet eg:- For a 60 minute spread, the timer will be set till 50 minutes for diner to take and enjoy the food from the buffet area and another last 10 minutes is for finishing up all the food on the tables and proceed to the billing.

Head Pastry Chef, Miss Chika Hatekeyama (center of the 3 beautiful ladies), together with her dedicated team of four experienced and skillful chefs from Japan will feature an extensive selection of more 40 delicate and delightful dessert spreads in Singapore.

The buffet spread consist of 4 counters whereby you can fill up your tummy, enlighten your sight and pamper your taste buds with all kinds of Desserts (cream puff, jelly, mousse cake, cheesecake, crepe and etc), Savory Dishes (pasta, pizza, soup, finger food and etc) and Beverage counter with Chocolate Fondant.

I love the set up of their Homemade Bread counter located at the end of the buffet spread. All the freshly bake and hearty loaves of bread are display on the shelf and you can even turn some of the mini bun into burger or pick a slice or two of the bread and toast it for soup.

Some of the savory items at the buffet spread such as Omurice, Eggplant Gratin, Fried Chicken, Potato Wedges, Fried Prawn, Salad Green and etc.

Their pizza is freshly made by the chef and served on the buffet spread and it comes with both sweet and savory type. And you can see on the photo, the "red pillar" is the pizza oven which is similar to what they used in some Italian pizza restaurant.

The base of their pizza is thin and crispy type where you don't get to stuff yourself with all the flour base. Too bad, I did not get a chance to try out their Chocolate Almond Pizza that I think I will leave it till my next visit.

Some of the savory food that I have take a Shot from another food blogger - The Hungry Cow plate as I was busying tasting all my favour desserts shown below.

Array of mini Mousse Cakes at Let's Sweets such as White Chocolate Mousse, Coffee Zenzai, Green Tea Mousse, Chocolate Mousse, Cassi Mousse and etc. Each of it taste so yummy that you will sure go for more.

Another interesting item to look forward when dining at Let's Sweets is their famous Japanese street snack, " Dancing Yaki Mochi". The rice balls are slowly and evenly toasted to give a crunchy feel on the outside with a warm and flavourful feel on the inside.

These handmade Japanese Mochi are filled with five different flavours comprising of Sakura Cherry Blossoms, Red Bean, Miso, Black Sesame, Sweet Potatoes that rolled into perfect little balls. Out of the 5 different flavours, I love the Red Bean and Sweet Potato. The texture of the outer skin is so crispy and yet when you starts to eat, it is so chewy and bursting with sweet flavour.

Although I am not a fan when comes to Crepe but this on-the-spot handmade dessert has actually caught my attention with it's beautiful display. Let’s Sweets features about 3 different flavour of Crepes such as Mix Berries, Chocolate Banana and Caramel Apple.

This Mix Berries Crepe is freshly made upon order and served with a scoop of vanilla ice cream and mix berries sauce which definitely able to melt your heart with this on hot summer afternoon.

This is a cold version of Crème brûlée known as "Custard Pudding" for their menu. If you are a fan of this dessert, do pick up a cup or two satisfy your crave.

Tart Aux Poire is actually "Baked Pear Tart With Almond Cream Base", but for those who don't fancy the taste of almond, don't worry this tart taste great with grind almond as one of the ingredients rather perfuming the tarts with almond essence taste. This is a great choice to go with a cup of tea for afternoon break and relax with a couple of pages of your favourite book.

One can definitely enjoy a robust sugar journey at Let's Sweets without a hefty price tag. Beside, extending 60 minutes for lunch and 80 minutes for dinner for each diner will ensure that each patron has his pleasurable moment at the divine spread. So if you are wondering where to go for Buffet this coming National Day Long Weekend, perhaps you can consider your choice at this newly open Japanese Style Dessert Buffet restaurant at Bugis Junction. Posted by Picasa

Many thanks to Eugene Z. of Olive Consulting Group and Let's Sweets Japanese Buffet & Sweets for hosting this media tasting.

Let's Sweets
200 Victoria Street
#02-49 Bugis Junction
Telephone: 6338 0187

Opening Hours:-
11.30am - 10.00pm Daily

New Updates!!! (as on 23 August 2010)

Lunch Buffet (60 minutes) : 11:30am - 4.30pm
Weekdays: S$15.80++ (Adult), S$11.80++ (Child);
Weekends/Public Holidays: S$18.80++, S$12.80++ (Child)

Dinner Buffet (80 minutes) : 5.30pm - 10.00pm

Weekdays: S$17.80++ (Adult), S$11.80++ (Child);
Weekends/Public Holidays : S$21.80++ (Adult), S$12.80++ (Child)

Charges For Food Wastage: S$5.00 for every 200grams of food wasted

~ A main course is provided only during Dinner Buffet.
~ Child price is only available for child below 130cm and it does not include a main course in the dinner buffet.
~ This restaurant does not served any Halal Food.

Main course varies from day to day where:-
Dinners can look forward to dishes such as Chicken Cutlet with Demiglace Sauce or Chicken Steak with Mustard Cream Sauce, or Pork Fillet Streak with Cream Cheese Sauce, Pork Steak with Mustard Sauce, Salmon Steak with Cream Sauce, Salmon Cutlet with Tartar Sauce etc.

NEWS!!! Let's Sweet has another two new outlets at:-

1. Plaza Singapura, #04-01 (inside Tokyo Walker), and
2. Junction 8, #02-34/35/36; respectively

p/s: More photos of the above event are available at Cuisine Paradise Fan Page Album, HERE.