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Antoinette: Infusing Hakka Flavours to French Food!


Hakka Gnocci $ 24

I have been a strong advocate for local cafes adopting more Singaporean flavours rather than serving the kind of stuff you can get in cafes all round the world.  The way I see it, any tourist would want to experience something that is unique to our island, don’t you think?

I was glad to learn that Chef Pang of Antoinette had made the bold decision to incorporate some of our heritage flavours into his wildly popular Parisian patisserie cafe.   Not many chefs can pull off a fusion dish, but as Chef Han of Labyrinth has shown us, if it is done well, it can be good enough to win a Michelin Star.


Bread Basket $ 5

What I like about Chef Pang’s approach is that he has been able to come up with a few new twists on mod-Sin cuisine.  There was nothing in his menu with laksa or rendang in it, which, I am sure you would agree, has been done to death.

Instead, he has leveraged on his Hakka heritage to come up with things like his Hakka gnocci which I really enjoyed.  Based on the Hakka suan pan zi, Chef Pang makes his “abacus seeds” by hand, from a dough made from mashed yam and tapioca flour.  He combines these delightfully chewy gnocci with a sauce made with ground pork, dried shrimps, cuttlefish and brings it altogether with foie gras cream.  It works very well and the flavours are well balanced and packed with umami!  4.5/5


Kale Caesar $ 22

Another local flavour profile that Chef Pang has incorporated into his dishes is the flavour of the Chinese five spice mix.  That’s the savoury sweet flavour you get when you bite into a hum chim peng.  Chef Pang has added this flavour to puff pastry and fashioned it into an escargot which worked surprisingly well.  You can order it as part of the bread basket ($ 5) which comes with four different butters: Chye poh (preserved radish), rempah, fried shallots and nam yu (red fermented bean curd).  Well worth ordering as a side dish. 4.25/5

The five spice flavour is also used in the chicken roulade which is part of the Kale Caesar salad and it tastes like a refined version of the roast chicken you find at the chicken rice shops.  The Caesar salad is flavoured with salted fish which actually makes quite a nice substitute for anchovies.  I found the Kale a little too fibrous and would have preferred romaine lettuce.  4/5


Chicken Rice $ 26

His chicken rice is done very nicely.  The breast meat was cooked sous vide at 65°C and was tender and juicy.  Instead of rice, Chef used a barley risotto.  It was nice but the barley didn’t quite have that nutty flavour I was looking for.  The chicken skin was deep fried to a crisp and placed on top. I have come across various renditions of chicken rice before and Chef’s is one of the better ones.  However, I still felt it didn’t quite capture some of the aspects of chicken rice which I really enjoy.  The slippery jelly like texture of the chicken skin which I look forward to whenever I eat chicken rice is missing, as well as the robust ginger and scallion flavour.  4/5


Chilli Crab Arancini $ 16

The dish I didn’t like was the chilli crab arancini which tasted more like hae bee hiam. (dried prawn sambal)  The deep fried rice balls with chilli crab filling just didn’t remind me of chilli crab at all. Nasi Lemak arancini might be a more apt name of it.  3/5


Pandan $ 14

Pastries are certainly Chef Pang’s forte.  His delightful pandan dessert pays rightful homage to the prince of local flavours.  Here the flavours of pandan are presented in different textures, from the chewy pandan infused sago beads, to the creamy and airy mousse and spongey texture of cake.  The pandan flavour is paired with its usually accomplice, gula melaka to which salt has been added, transforming it into our local rendition of salted caramel. 4.25/5


Petite Orient $ 9

My favourite pastry is the Petite Orient which brings together a lotus paste mousse, coconut cake, salted peanut sesame praline and salted egg creameux.  The mooncake inspired flavours come together in a more refined form that is light on the palate and a perfect accompaniment to afternoon tea!  4.5/5

Conclusion

Chef Pang has done an admirable job of infusing local flavours to his Parisian style cafe, transforming part of the menu into a showcase for Singapore heritage flavours!

Disclosure
This was a media tasting.  That means the food was provided without obligations and no fees were paid for this write-up.

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iPhone 8 And 7s Plus To Feature 3GB RAM, iPhone 7s To Get 2GB [Report]

By | August 24th, 2017

It’s iPhone rumor time again people, and as the big unveiling draws ever nearer, the leaks are beginning to get more and more specific, especially those that pertain to exactly which hardware will be going into the iPhone 8, iPhone 7s or iPhone 7s Plus.

We already told you about a new report which claims that the iPhone 8 will come in 64GB, 256GB and 512GB storage capacities but there is also talk of how much RAM we can expect the phones to carry. If you like your specifications technical and have a hankering to know how much RAM will be in your next iPhone, then read on!

Normally reliable KGI Securities analyst Ming-Chi Kuo has had a say on exactly how much RAM the new iPhones will have onboard, and with some Android devices packing as much as 6GB of RAM per device – including the very recently announced Galaxy Note 8 – then it could perhaps be expected that the iPhone 8 in particular would be pushing the envelope as far as numbers are concerned. If Kuo is right, with the track record suggesting in the affirmative, then those who enjoy a good spec fight are going to be disappointed. According to Kuo, the high end iPhone 8 will have 3GB of RAM, just like iPhone 7 Plus.

In fact, the same will apparently go for the iPhone 7s Plus, with the iPhone 7s having an even more anaemic 2GB with which to plat. With iOS notoriously requiring less RAM to function than Android due to the way it works, smaller numbers are to be expected although a third, when it comes to the iPhone 7s? That has to be disappointing.

As for the iPhone 7s Plus and iPhone 8 – the reason for the additional 1GB of RAM is likely the larger number of pixels the phones have to push around. Boring, but likely correct.

We expect Apple to announce the iPhone 8, iPhone 7s Plus and iPhone 7s during early September and we cannot wait to see what will be on offer!

(via: MacRumors)

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Lotus Kitchen @ China Town Point – Real good vegetarian restaurant  

Lotus Kitchen @ China Town Point – real good vegetarian food  

Lotus Kitchen 13

The newly opened (July 17) Lotus Kitchen Vegetarian Restaurant is strategically located just right next to the ChinaTown MRT station. Serving fine Chinese fusion vegetarian food that emphasis on natural ingredients and shunned off the mock meat which commonly found in many of the dishes among the vegetarian restaurants.

Lotus Kitchen 14

At Lotus Kitchen, ingredients like herbs, oats, mushroom and soybean are used extensively, however, you can be sure every dish presented will not be of monotonous taste, the dishes we tried are superbly done and out to entice your appetite. If you think vegetarian can be boring,  Lotus Kitchen is ready to give you a different perspective about vegetarian food.

Taro Mee Sua Cake ($ 6.8 for 6 pcs)

Lotus Kitchen 4

A golden, deep-fried smashed taro mixed with the short strands of mee sua, the lightly crisp coating and soft texture with the natural fragrance of the yam married well with the mee sua to create a delectable high class yam cake.

Lotus Kitchen’s Signature Lion’s Mane Mushroom Pan-Fried Dumplings ($ 8.80/6 pieces)

Lotus Kitchen 3

Mushroom and water chestnuts wrapped with handmade dumpling skin, every bite is just satisfying even without the flavor of the meat.

Double-boiled herbal tian ma soup ($ 8.80)

Lotus Kitchen 9

Steamed and brewed with more than 10 types of herbs and mushroom, we do enjoy the bowl of health benefits Tian Ma tonic soup but not everyone know how to appreciate the herbal flavour.  

Braised Mushroom in Hot pot ($ 18.80)

Lotus Kitchen 1

Combination of various mushrooms in the hotpot, lion’s mane, shiitake mushrooms, bamboo shoots with chilli, basil leaves and ginger. This is our top favorite with the essence of the seasoning fully absorbed by the mushroom. A big thumb up to the chef.

Signature Crispy Summer Wrap With Passionfruit ($ 35.80)

Lotus Kitchen 10

The vegetarian version of Peking duck that made out of soybean in slices, battered and deep-fried to resemble the crispy “duck skins”, thought the looks may not come close to the real Peking duck, the efforts to create this signature dish is highly commendable. We like the passion fruit juice coated turnip which is unique with the extra sweet and sour passion fruit’s flavor.

Spicy Grilled Oat Slices in Hotplate ($ 18.80)

Lotus Kitchen 6

The specially blended chilli was doused over the oat and soya slices, wrapped in the aluminum foil and steamed, the chili sauce was fully masked the oat and soya slices and a dish could be a challenged for it fiery kick chilli. Spicy level was above the normal level but for chili lover, you are going to love it, we cannot stop eating and truly enjoyed this flavourful spicy dish.

Lotus Kitchen’s Signature Homemade Satays ($ 15.80)

Lotus Kitchen 8

Vegetarian satay from Lotus Kitchen may missing the juices from the  meat as well as the charred flavour from the fatty protein, however, it is a satay presented in a different dimension with the emphasis on the seasoning and the use of spices. The satay sauce is tasty with their special home-made satay sauce.

Signature Stir Fried Laksa ($ 9.80)

Lotus Kitchen 2

We love the rich and robust laksa aroma, the fried Laksa is impressive with its taste as good as some of our neighbourhood good laksa stalls. You don’t need the bloody cockles or slices of fishcake to perk up the taste. The plate of the vegetarian laksa is just good.

Lotus Yam Paste with Purple Rice ($ 6.80)

Lotus Kitchen 12

Yam puree cooked with various ingredients like the red beans, red dates etc. topped with purple glutinous rice and Ginko nuts. Not too sweet and nice fragrance to make a nice finishing touch to the meal.

Pumpkin Paste with Purple Rice ($ 6.80)

Lotus Kitchen 11

Another dessert for the evening was the pumpkin puree and purple glutinous rice with a scoop of vanilla ice cream. You can taste the essence of the pumpkin and a nice dessert that we do enjoy.

Our Verdict:

Lotus Kitchen is distinctively different from other vegetarian restaurants, the offering of twisted contemporary dishes like the Peking duck and with the integration of local favourites like the satay and laksa, you can embrace an impressive meat-free and healthy creation.

Will we be back? The answer is affirmative.

Lotus Kitchen

A: 133 New Bridge Road, Chinatown Point #01-01/02, Singapore 059413

T: +65 6538 1068

H: 11.30am-3pm, 5.30pm-10pm

W:https://www.lotusvegetarian.sg/

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I Eat And Eat

Antoinette – Celebrating Singapore’s heritage with new dishes

Whether or not we admit it, hawker food has and will always be a defining element to the Singaporean culture and identity. Ergo, it is encouraging to see chefs innovate new dishes that feature those beloved flavors. Keeping in line with that spirit, Antoinette’s award-winning Chef Pang Kok Keong is proud to present a myriad of newly curated dishes to celebrate Singapore’s Cuilnary heritage.

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To start off, we tried the Bread & Butter. As primitive as it sounds and looks, this unique $ 5 set features 5 different breads: satay bacon epi, levain (sour dough), baguette, five-spice escargot and croissant. It is served with 4 types of hand made butter including preserved bean curd, caramelized shallot, rempah and chye poh (preserved turnips). Personally, My favorite was the levain with the chye poh butter. Try it and let us know which is your favorite.

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Next, we had the Kale Caesar ($ 22) which sees a fresh creamy kale salad on the side of 3 thick juicy slices of 5 spice roasted chicken leg. The kale salad is dressed up in salted fish dressing and is well balanced with the sweetness from the butternut squash. For me, the star was the chicken leg. Succulent and infused with the rich flavour from the 5 spice powder, the chicken leg slices disappeared quickly from the plate.

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How can you celebrate Singapore’s culinary history without chicken rice? While there have been multiple attempts at rethinking the iconic chicken rice dish, Chef Pang’s rendition of Chicken Rice ($ 26) really stood out for us. In order to soak up the flavour of the chicken, chef pang has cleverly replaced the fragrant rice with wholesome barley. The iconic dish sees luxuriously juicy chunks of sous vide chicken atop the barley mash, garnished with sinfully crispy baked chicken skin. The colourful blobs of colour on the side can be contributed to chef pang’s homemade coriander sauce (green), dark soya sauce (brown) and a powerful chili sauce (red). It’s a lot of work but you’ll taste it in the food. As with regular chicken rice, pair it with the dark soya sauce and the chili sauce for the maximum pleasure.

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Our personal favourite would be the Hakka gnocchi ($ 24), served with cured pork cubes and morel slices, drenched in a buttery foie gras cream. Redolent of abacus seeds (suan pan zi), this savoury dish is complemented well with 4 distinct types of handmade gnocchi: yam, sweet potato, purple sweet potato and beet root. The consistency of the sweet potatoes was a little denser and less chewy than the traditional yam. While the stark sweetness from the beet root and sweet potato variants added contrasting flavors to the dish, I still preferred the classic yam pieces. Nonetheless, a very interesting twist on a popular Hakka delicacy and highly recommended.

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If you’re a noodle lover, chef pang has not excluded you out. Made from scratch, the Spaghetti ($ 24) comprises homemade spaghetti decorated with cuttlefish pork belly ragout and a medley of 3 different oils. When asked which was his personal favorite dish, chef Pang bashfully pointed towards this dish. The noodles are harder than you’d expect, making it exceptionally chewy. The crunchy strips of cuttlefish add interest to the dish. I would’ve liked softer noodles, but to each his own.

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For dessert, we were treated to a decidedly quirky breakfast set. Paired with candied bacon and roasted brioche, the eccentric Sunny Side Up ($ 10) is actually made from an ingenious use of coconut Malibu foam (egg white), passionfruit and mango coulis (egg yolk) and sprinkled with crushed cocoa bean (black ground pepper). Some of us enjoy our sunny side up by just devouring the yolk but we recommend mixing this sunny side up before dipping the toast in. The salty bacon helps to cut through the sweet coconut foam and the tangy coulis adds depth to the dessert.

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For a traditional sweet dessert, you could opt for the Misty Forest ($ 18). It’s served in a glass cover shrouded in smoke. While it impressed us with its stunning presentation, the dessert itself didn’t disappoint. The Misty Forest comprises grand cru dark chocolate, cremeux, yuzu curd, praline cream, cashew nut nougatine, chocolate crumble, chocolate coral sponge and matcha moss. I really have to give it to Chef Pang for his vivid imagination on this one. (it closely resembled a little terrarium on a plate to me) Owing to the copious use of chocolate, the dessert boasts a medley of bitter-sweet flavours but the sharp acidity from the yuzu curd was a refreshing yet unexpected twist. Tangy yet sweet, creamy yet crunchy. It feels similar yet so different in some ways and this is what made the dessert stand out.

Grab 10% off pre-purchased $ 50 vouchers on Chope when you purchase them at https://shop.chope.co/collections/antoinette and redeem them at any Antoinette outlet you visit! Note that all the new dishes will only be available at their Penhas Road outlet! Give it a try and let us know which was your favourite dish!

 Note: This is an invited tasting.

Let’s build a food community that helps to update the food news in Singapore! Simply comment below if there’s any changes or additional info to Antoinette. We will verify and update from our side. Thanks in advance!

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iPhone-8

iPhone 8 3D Sensing Technology Ahead Of Qualcomm Android Rivals By 2 Years

By | August 22nd, 2017

KGI’s Ming-Chi Kuo has been at it again, with the prolific analyst today releasing a new report in which it is claimed that Apple’s 3D sensing technology is significantly ahead of technology available to Android devices using Qualcomm’s offering.

According to the report, Qualcomm will not be able to make significant shipments of its own 3D sensing technology until 2019, a long time after Apple’s introduction of the iPhone 8, which is expected to bring the tech to the mass market next month.

If Kuo’s belief is accurate, Qualcomm lacks the required advancements in both the hardware and software required to make 3D sensing technology work as well as is required. This, in turn, will have an impact on makers of Android phones, which would normally look to Qualcomm to provide such a solution. Xiaomi is the company believed to be considering using such technology but it is also said to be waiting to see how Apple’s implementation is received within the marketplace before committing to bringing similar functionality to its own devices.

KGI has previously reported that Apple’s use of a new camera and infrared sensing system will make for an incredible new 3D sensing technology that will give the iPhone 8 one of its marquee features. TSMC will be the company tasked with manufacturing Apple’s IR transmitter’s diffractive optical element and wafer-level optics while Qualcomm uses a 2-in-1 system of the DOE and WLO from Himax.

iPhone 8 concept render based on info provided by case maker Nodus

It is this that is believed to be the key difference causing Apple to be so far ahead of the game, and is something holding Qualcomm back as far as the 3D sensing technology is concerned.

Apple is expected t0 announce the iPhone 8, along with its new 3D capabilities next month. It remains to be seen whether it will be all it is claimed to be, but it is now only a matter of time before such questions can finally be answered.

(Via: 9to5Mac)

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Antoinette: Infusing Hakka Flavours to French Food!


Hakka Gnocci $ 24

I have been a strong advocate for local cafes adopting more Singaporean flavours rather than serving the kind of stuff you can get in cafes all round the world.  The way I see it, any tourist would want to experience something that is unique to our island, don’t you think?

I was glad to learn that Chef Pang of Antoinette had made the bold decision to incorporate some of our heritage flavours into his wildly popular Parisian patisserie cafe.   Not many chefs can pull off a fusion dish, but as Chef Han of Labyrinth has shown us, if it is done well, it can be good enough to win a Michelin Star.


Bread Basket $ 5

What I like about Chef Pang’s approach is that he has been able to come up with a few new twists on mod-Sin cuisine.  There was nothing in his menu with laksa or rendang in it, which, I am sure you would agree, has been done to death.

Instead, he has leveraged on his Hakka heritage to come up with things like his Hakka gnocci which I really enjoyed.  Based on the Hakka suan pan zi, Chef Pang makes his “abacus seeds” by hand, from a dough made from mashed yam and tapioca flour.  He combines these delightfully chewy gnocci with a sauce made with ground pork, dried shrimps, cuttlefish and brings it altogether with foie gras cream.  It works very well and the flavours are well balanced and packed with umami!  4.5/5


Kale Caesar $ 22

Another local flavour profile that Chef Pang has incorporated into his dishes is the flavour of the Chinese five spice mix.  That’s the savoury sweet flavour you get when you bite into a hum chim peng.  Chef Pang has added this flavour to puff pastry and fashioned it into an escargot which worked surprisingly well.  You can order it as part of the bread basket ($ 5) which comes with four different butters: Chye poh (preserved radish), rempah, fried shallots and nam yu (red fermented bean curd).  Well worth ordering as a side dish. 4.25/5

The five spice flavour is also used in the chicken roulade which is part of the Kale Caesar salad and it tastes like a refined version of the roast chicken you find at the chicken rice shops.  The Caesar salad is flavoured with salted fish which actually makes quite a nice substitute for anchovies.  I found the Kale a little too fibrous and would have preferred romaine lettuce.  4/5


Chicken Rice $ 26

His chicken rice is done very nicely.  The breast meat was cooked sous vide at 65°C and was tender and juicy.  Instead of rice, Chef used a barley risotto.  It was nice but the barley didn’t quite have that nutty flavour I was looking for.  The chicken skin was deep fried to a crisp and placed on top. I have come across various renditions of chicken rice before and Chef’s is one of the better ones.  However, I still felt it didn’t quite capture some of the aspects of chicken rice which I really enjoy.  The slippery jelly like texture of the chicken skin which I look forward to whenever I eat chicken rice is missing, as well as the robust ginger and scallion flavour.  4/5


Chilli Crab Arancini $ 16

The dish I didn’t like was the chilli crab arancini which tasted more like hae bee hiam. (dried prawn sambal)  The deep fried rice balls with chilli crab filling just didn’t remind me of chilli crab at all. Nasi Lemak arancini might be a more apt name of it.  3/5


Pandan $ 14

Pastries are certainly Chef Pang’s forte.  His delightful pandan dessert pays rightful homage to the prince of local flavours.  Here the flavours of pandan are presented in different textures, from the chewy pandan infused sago beads, to the creamy and airy mousse and spongey texture of cake.  The pandan flavour is paired with its usually accomplice, gula melaka to which salt has been added, transforming it into our local rendition of salted caramel. 4.25/5


Petite Orient $ 9

My favourite pastry is the Petite Orient which brings together a lotus paste mousse, coconut cake, salted peanut sesame praline and salted egg creameux.  The mooncake inspired flavours come together in a more refined form that is light on the palate and a perfect accompaniment to afternoon tea!  4.5/5

Conclusion

Chef Pang has done an admirable job of infusing local flavours to his Parisian style cafe, transforming part of the menu into a showcase for Singapore heritage flavours!

Disclosure
This was a media tasting.  That means the food was provided without obligations and no fees were paid for this write-up.

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Misato: High end food, casual prices

We have all come across eateries which we regard as “hidden gems” before.  These are places that serve really good food but are not well known.  There are a whole host of reasons why these gems remain undiscovered.   It could be because of its location, poor marketing or simply that it is serving food that only a small segment of the market appreciates.

In Misato’s case, the problem lies primarily with its concept.  If you stood outside the eatery, you would be quite confused about exactly what they are selling.  The menu shows a hodgepodge of different items with no distinct theme.   They serve matcha but there isn’t a wagashi menu to go with it, only a solitary warabi mochi.  There is okonomiyaki but it’s only available in one flavour. There is the odd sweet and sour pork on the menu that is not currently available.  If this is supposed to be a Japanese restaurant, then where is the sashimi and tempura?  If it’s a cafe, where are the coffee and cakes?  How do you explain the eclectic mix of Japanese dishes in the menu?  Is there any logic behind it?


Seafood kaminabe $ 20.80

In order to understand Misato, you need to think of it not as a restaurant, but more like someone’s home kitchen.  If you ever get invited to a meal at someone’s place, it is not inconceivable that you might get a Japanese curry alongside a sweet and sour pork, okonomiyaki, some breaded fried items and a German pudding for dessert.  Your host would have just served you some of his best dishes which he feels confident you would like.

In Misato’s case, the kitchen belongs to eccentric, self taught chef, Tony Young.  Tony had been in the fashion industry until an accident forced him to switch career track.  He decided to open a Japanese restaurant because he was loves the food and had made multiple trips to Japan just to taste and perfect his dishes.


Hoba A5 Japanese Wagyu Beef $ 38.80+

Being a perfectionist, he would master one dish and be content just to serve that in his menu.  With an eye for aesthetics, he invested $ 400,000 on the crockery alone which doesn’t make much business sense since he is pricing his dishes at the level of mass market Japanese eateries.  Not only that, he tries to keep everything authentic by using mostly Japanese ingredients to cook his dishes and still insists on selling it at mass market prices!

He has recently introduced his Hoba Wagyu beef where he lightly sears 100g of A5 Ohmi Wagyu sirloin and then places it on top of a delicious miso sauce made with miromi miso and serves it on a Hoba leaf over charcoal.  Only the charcoal is locally sourced while the rest of the ingredients including the mushrooms and negi are from Japan.  You can expect to pay at least $ 80-120 for this at a top end Japanese restaurant but he is selling it at a ridiculous $ 38+ because he wants to make it accessible to everyone. 4.5/5

NB: When we were there earlier in the week, it took some time for the leaf to heat up.  They are now working to rectify the problem.


Okonomiyaki $ 14.90+

His seafood nabe which sells for $ 20.80 comes with imported Japanese vegetables, live tiger prawns, salmon and dashi made daily from Hokkaido konbu and niboshi. Even the cabbage and mountain yam used for his okonomiyaki $ 14.90 are imported from Japan!  The okonomiyaki is delicious and is one of the dishes that I would order whenever I eat there.  4.25/5


Ebi Katsu Curry $ 20.80+

The ebi fry at Misato is the best I have tasted at a casual Japanese restaurant.  Most casual dining places selling ebi fry will use frozen pre-breaded prawns which just needs to be deep fried and served.  I don’t think you can find anywhere else using live tiger prawns and fresh panko and sell it at $ 20 with Japanese rice and homemade curry.  4.25/5


Gyoza $ 6.90+ 6 pieces

Their gyozas are made fresh daily with minced chicken and chopped scallions.  The rectangular shape looked a little odd to me, but the gyozas are delicious and some of the best I have tasted.  4.25/5


Sanshoku Warabi Mochi ($ 8.80+)

There are only a handful of desserts on the menu but they are all  very good.  The sanshoku warabi mochi is made daily at the restaurant and has a sublime texture that is a joy to eat.  Misato uses a specially imported Yugen matcha powder from made by Marukyo Koyamaen a traditional maker of matcha founded over four centuries ago.  The matcha powder alone costs $ 45 per 40g can! (price + airfreight) Tony tells me that he had tried switching to a cheaper brand but it didn’t taste as good.  Again, it doesn’t make business sense to use such quality matcha powder and still sell a dish at $ 8.80.  Most people won’t even appreciate it! But I hope now you can see why I call this place a hidden gem!


Matcha Bavarois $ 7.90+

Their matcha bavarois is top notch instagram fodder! You run the risk of being hypnotized if you stared at it long enough. It’s made of hokkaido milk, Yugen matcha powder and gelatine. It’s so wobbly you could use it to study sine waves if you happened to be so inclined.   They make only 12 every day so you need to be early to avoid disappointment.  4.5/5

Conclusion

There is no doubt that Misato serves quality food at very reasonable prices. But the success of a restaurant depends on more then just good food.  The concept, service and ambience must all make sense.  Misato is serves high end dishes in a casual cafe environment at prices that make you wonder how they make money.  Their hodgepodge menu might be a disconnect for the masses but for those who know the true value of good food and are prepared to wait,  it really is a hidden gem.

Disclosure
This review was done as part of a media tasting.  That means that the food was provided but no fees were charged for the write up.

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Chicken Hotpot Review @ Bedok Point 鸡公煲

Chicken Hotpot Review @ Bedok Point 鸡公煲

Chicken Hotpot 9

We were caught by a whiff of the herbal scent when passing by the Chicken Hotpot outlet at Bedok Point, it smelt good and we finally succumbed to the temptation and decided to give it a try.

Chicken Hotpot is originated from Shanghai and has received some rave reviews from the media since inception in early 2000.

4 types of pots are available – Chicken, Shrimp, Beef & Fish.

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We ordered the Chicken Hotpot and the Couple set.

Chicken Hotpot 

Chicken Hotpot 5

This is their house specialty, come with Small, Medium and Large, you can have a choice of the level of spiciness, Non-Spicy, Mild-Spicy or Spicy. We opted the Mild-Spicy but frankly, you hardly can taste the chili sensation at all, it was just a little of chili flakes added more on presentation than to spice up the broth.

The broth was made of a special sauce which was thick and inundated with piquant herbal flavour, taste is subjective and some will like the strong bold flavour but could be over-bearing to others. There were capsicum, onion and celery added with chicken piece.

Chicken Hotpot used Kampung chicken for the hotpot and that reflected well from the tender chicken in the pot. Ala Carte side dishes like meat and vegetables are available and you can add to the soup for more flavour. Broth can be refilled but with bone stock so the gravy was gradually got diluted so do the flavour.

Scandalously Spicy Shrimp 

Chicken Hotpot 6

The broth was closely resembling the Thai TomYam soup with sweet, sour and mild spicy flavour. Cooked with Celery, cucumber, lemongrass and shrimps with FRENCH FRIES!! Can you image putting French fries in a pot of broth? May be it helped to increase the serving size and made the pot of hotpot looked full but with French fries?? Sorry, we totally cannot appreciate it. The prawns were way over-cooked and lost the tenderness and juiciness. A mediocre hotpot in our opinion.

Pork and Chive Dumplings (6 pieces) $ 6.8

Chicken Hotpot 8

Freshly made Pork and Chive Dumplings, not too bad with the juicy and flavourful filling.

Add on dishes are available and self service.

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Our verdict on Chicken Hotpot

Among the two hotpot we have tried, Chicken Hotpot may deem acceptable with the taste and the tender chicken, however, the Scandalously Spicy Shrimp was far off the mark dampened by the soggy French Fries and ordinary broth.

Couple set (which comes with a small signature chicken hotpot, a small Scandalously spicy shrimp hotpot and 2 drinks for $ 33.80++.

Family set which comes with large Hotpot, large Scandalously spicy shrimp hotpot or Fish in a pot, Chef handmade shrimp paste and 4 drinks for $ 59.80++

Ala Carte price ranges from $ 1.80 – $ 3.80 to Premium plates ranges from $ 4.80 – $ 6.80.

Chicken Hotpot 1

Chicken Hotpot  鸡公煲

A: 

East Branch:

799 New Upper Changi Road, #02-35/36, Bedok Point, Singapore 467351

Please refer to their website for other outlets

T: 6242 2592

H: Mon – Sun, 12 noon – 10pm

W:http://www.chickenhotpot.com.sg/

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I Eat And Eat

Misato: High end food, casual prices

We have all come across eateries which we regard as “hidden gems” before.  These are places that serve really good food but are not well known.  There are a whole host of reasons why these gems remain undiscovered.   It could be because of its location, poor marketing or simply that it is serving food that only a small segment of the market appreciates.

In Misato’s case, the problem lies primarily with its concept.  If you stood outside the eatery, you would be quite confused about exactly what they are selling.  The menu shows a hodgepodge of different items with no distinct theme.   They serve matcha but there isn’t a wagashi menu to go with it, only a solitary warabi mochi.  There is okonomiyaki but it’s only available in one flavour. There is the odd sweet and sour pork on the menu that is not currently available.  If this is supposed to be a Japanese restaurant, then where is the sashimi and tempura?  If it’s a cafe, where are the coffee and cakes?  How do you explain the eclectic mix of Japanese dishes in the menu?  Is there any logic behind it?


Seafood kaminabe $ 20.80

In order to understand Misato, you need to think of it not as a restaurant, but more like someone’s home kitchen.  If you ever get invited to a meal at someone’s place, it is not inconceivable that you might get a Japanese curry alongside a sweet and sour pork, okonomiyaki, some breaded fried items and a German pudding for dessert.  Your host would have just served you some of his best dishes which he feels confident you would like.

In Misato’s case, the kitchen belongs to eccentric, self taught chef, Tony Young.  Tony had been in the fashion industry until an accident forced him to switch career track.  He decided to open a Japanese restaurant because he was loves the food and had made multiple trips to Japan just to taste and perfect his dishes.


Hoba A5 Japanese Wagyu Beef $ 38.80+

Being a perfectionist, he would master one dish and be content just to serve that in his menu.  With an eye for aesthetics, he invested $ 400,000 on the crockery alone which doesn’t make much business sense since he is pricing his dishes at the level of mass market Japanese eateries.  Not only that, he tries to keep everything authentic by using mostly Japanese ingredients to cook his dishes and still insists on selling it at mass market prices!

He has recently introduced his Hoba Wagyu beef where he lightly sears 100g of A5 Ohmi Wagyu sirloin and then places it on top of a delicious miso sauce made with miromi miso and serves it on a Hoba leaf over charcoal.  Only the charcoal is locally sourced while the rest of the ingredients including the mushrooms and negi are from Japan.  You can expect to pay at least $ 80-120 for this at a top end Japanese restaurant but he is selling it at a ridiculous $ 38+ because he wants to make it accessible to everyone. 4.5/5

NB: When we were there earlier in the week, it took some time for the leaf to heat up.  They are now working to rectify the problem.


Okonomiyaki $ 14.90+

His seafood nabe which sells for $ 20.80 comes with imported Japanese vegetables, live tiger prawns, salmon and dashi made daily from Hokkaido konbu and niboshi. Even the cabbage and mountain yam used for his okonomiyaki $ 14.90 are imported from Japan!  The okonomiyaki is delicious and is one of the dishes that I would order whenever I eat there.  4.25/5


Ebi Katsu Curry $ 20.80+

The ebi fry at Misato is the best I have tasted at a casual Japanese restaurant.  Most casual dining places selling ebi fry will use frozen pre-breaded prawns which just needs to be deep fried and served.  I don’t think you can find anywhere else using live tiger prawns and fresh panko and sell it at $ 20 with Japanese rice and homemade curry.  4.25/5


Gyoza $ 6.90+ 6 pieces

Their gyozas are made fresh daily with minced chicken and chopped scallions.  The rectangular shape looked a little odd to me, but the gyozas are delicious and some of the best I have tasted.  4.25/5


Sanshoku Warabi Mochi ($ 8.80+)

There are only a handful of desserts on the menu but they are all  very good.  The sanshoku warabi mochi is made daily at the restaurant and has a sublime texture that is a joy to eat.  Misato uses a specially imported Yugen matcha powder from made by Marukyo Koyamaen a traditional maker of matcha founded over four centuries ago.  The matcha powder alone costs $ 45 per 40g can! (price + airfreight) Tony tells me that he had tried switching to a cheaper brand but it didn’t taste as good.  Again, it doesn’t make business sense to use such quality matcha powder and still sell a dish at $ 8.80.  Most people won’t even appreciate it! But I hope now you can see why I call this place a hidden gem!


Matcha Bavarois $ 7.90+

Their matcha bavarois is top notch instagram fodder! You run the risk of being hypnotized if you stared at it long enough. It’s made of hokkaido milk, Yugen matcha powder and gelatine. It’s so wobbly you could use it to study sine waves if you happened to be so inclined.   They make only 12 every day so you need to be early to avoid disappointment.  4.5/5

Conclusion

There is no doubt that Misato serves quality food at very reasonable prices. But the success of a restaurant depends on more then just good food.  The concept, service and ambience must all make sense.  Misato is serves high end dishes in a casual cafe environment at prices that make you wonder how they make money.  Their hodgepodge menu might be a disconnect for the masses but for those who know the true value of good food and are prepared to wait,  it really is a hidden gem.

Disclosure
This review was done as part of a media tasting.  That means that the food was provided but no fees were charged for the write up.

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ieatishootipost

Apple-AirPods-1-infinite-loop

How To Use Apple AirPods With CarPlay

By | August 18th, 2017

Here’s how you can use your Apple AirPods in your car equipped with an Apple CarPlay in-dash navigation system.

As more and more vehicle manufacturers push out new cars with CarPlay functionality embedded, more and more device owners will start to make use of the platform. That’s just common sense. Third-party companies producing affordable aftermarket CarPlay head units will also increase that usage.

For those that may have been wondering if Apple AirPods work inside cars with CarPlay, we’re here to tell you that they do, and we’re going to show you how. If you are wondering why would you want to use AirPods with CarPlay? Well, there could be a number of reasons for that, one which is more likely is when you want to listen to music privately without having to disturb other passengers in the car, or maybe you want to have a private phone call through CarPlay without wanting others in the same car to hear it? With that out of the way, here’s how to go about using AirPods with CarPlay:

Step 1: If you are used to working with your iPhone and CarPlay then the first part of this process is very simple. You will need to connect that iPhone to your CarPlay integration through the usual methods.

Step 2: As mentioned earlier, the primary use case for AirPods and CarPlay is presumably to be able to listen to any type of audio-based media or make a phone call, so, with that in mind, start playing the music or media of your choice via CarPlay connected to your iPhone with AirPods paired.

Step 3: Take the Apple AirPods and start using them as you normally would. Obviously, they need to already be connected to your iPhone. Place them into your ear and they should automatically connect.

And that is really all that you need to do. The previously playing music should now be routed through the AirPods and into your ear. This will then enable you to control the content from your CarPlay-enabled vehicle’s display, but with the added benefit of having the audio routed to the AirPods.

One important thing to note here is that using AirPods (or any headphones for that matter) in this fashion while driving may not be legal in all countries. You may want to check with your local laws to see if this is something which is legally allowed. Also, we’ll recommend wearing one of the AirPods units in ear instead of both and keeping other one empty in order to clearly hear other vehicles and surroundings while driving. Remember, safety while driving should always come first!

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