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Wednesday, November 30, 2016


I was introduced to Meta when we were there on a special occasion. Located in the colonial style shop house along Keong Saik Road where you will find bustling with people in the night, Meta is a chic restaurant that offers contemporary Asian Cuisine in a Seasonal yet inventive way.

Ambiance in Meta is relatively good, no doubt that the restaurant is long and narrow, taking about 30 seats only, either at the bar counter with high stools or the usual tables. Colors used in the restaurant were simple yet soothing under the spotlights, allowing a classy feeling while dining. We had chosen over the bar counters over the seats at the side so that we can enjoy watching the chef preparing the food and enjoying our food served at the dark granite bar counter.

Over at the counter 
Before the Crowd
With such a relaxing environment, it will be a waste without a sweet class of imported Raspberry beer like this.

Rasberry Beer - $12
Before we even start our 5 course meal, we were given snack like this, elegantly served on a black tile.  Small Octopus (Tako) Cubes  was cradled by the crisply and bubbly squid ink cracker with a dab of cream cheese and few reddish orange caviar. Presentation was exquisite and this snack did really paint a good start for the upcoming dishes with its different kind of texture, crispy, soft and rubbery.

Snacks for 2
Out of the ordinary

Another surprise to me is this, the bite size Kaya toast with truffle butter topped with Parmesan cheese. The toast was such crispy that I had mistaken it for Macarons. Pairing it along with Beef tatare and raddish. Awesome!

Special Snack
Fall Menu

5 Course Menu ($98) 

Nothing was more happier to have tasted those soft and thin slices of Hokkaido Scallop Sashimi. They were placed on pickled green apple and mix with yuzu vinegar and basil oil, topping up with Tosaka Nori.

Sashimi of Hokkaido Scallop
The driven Chef Sun Kim had turn the sticks of Capellini into its Al Dente Texture in no time. Sitting over the counter was real interesting as I manage to see him using the bigger pasta fork, coiling the pasta up in a tower form. Spanner Crab, as well as some korean seaweed had topped the pasta. Overall, this dish was flavourable in its tasty stock!

For the additional, Since Chef Sun Kim was from Korea, we thought of ordering his national dish and had a try out. Pancake was tasty and not a bit being starchy. It was filled with calms. Pickled raddish was also provided. It is best recommended to enjoy the Korea Delicacy by dipping onto the special sauce or pouring it over.

Seafood Korean Pancake - $25
While most of us will expect the pancake to be oily, the Chef had actually taken additional steps reduce the greasiness.

Nicely Cut
Dipping Sauce
Well flavoured and lightly sweetened in its sauce, the Smoked Quail was served in its tenderness. I wasn't expecting that it was such an easy bite on a Quail than on a chicken. Together with the big piece of Portobello Mushroom, leek and raddish, it made a perfect combination.

Jasmine Smoked Quail 
The slow cooked beef cheeks was served with potato gratin.  The sauce and ingredients used did marry well. Beef Cheek was topped with egg plant, celeriac and watercress.

Slow Cooked Beef Cheek
Beef Cheeks
Given the choice between Beef Cheeks or the Lamb, I would prefer the latter. It complemented with the Doenjang (Bean Paste), Carrot and Parsnio.

Rack of Lamb
Another View for Rack of Lamb
The last item on the menu and its really hard to bid farewell here. Pear was coated in silver with White Chocolate ice cream as pairing. What is unusual here is that you are able to taste some peppery taste in from the ice cream.

Dessert - Silver Pearl
White Chocolate Ice Cream with Pepper
We called for the bill after the last dish on the menu and was told that was not the end yet. What could it be we thought. It was a nitrogen surprised that came serving in a jar with pebbles. We were told to place the leaf side of the Rock on our tongue to get the full experience. The nitrogen steams then comes up of our mouth while we chew and talked. Wow!

The Rock
I simply love the way how service were rendered throughout my dining even at the counter bar. Emptied plates were consistently cleared with friendly services even from the chef. I recommend this place for those who want to experience a different dining or on a special date. Since its menu is seasonal and definitely I will be very interested to check out its next menu and surprises.
Rating: 4.25 / 5

Location: 9 Keong Saik Rd, Singapore 089117

Friday, November 25, 2016

Liao Fan Hawker Chan

If you have been to Chinatown Food Complex and joined the queue, you will definitely know of Hawker Chan. His stall was featured on television programs on local air channel 8 and there is always a long queue even before receiving the Michelin one star award in July 2016.

In October 2016, he entered into a partnership with Hersing Culinary to start this joint venture. Having said that, the latter owns the franchising rights to Hong Kong's Michelin-Starred dim sum chain Tim Ho Wan in the Asia Pacific region.

Liao Fan Hawker Chan 
The 2000 sqft, air-conditioned restaurant can seat 80 diners. This flagship restaurant is located at 78 Smith Street in Chinatown and had been officially launched recently.

Queue in the Restaurant
 We had queue for about an hour before reaching its ordering counter.

Queues to the counter

Hanging Soy Chicken and Roasted Meat in the kitchen
Queues were long and it makes sense grabbing a seat only after ordering. However, please ensure that you have think through and make your order as they do not allow additional order after your transaction was made.

As you will be given a buzzer and wait to be called. Including the queue and waiting to be served it took me about 1 hour and the half before I got my food. We were quite disappointed as food items like Char Siew were already out of stock.

Upon ordering at the counter, your drinks will be served while the rest of the food item will be ready once the buzzer sounds.

Rosella Tea - $1.50
We have all seen Mr Chan on TV and right now if you are lucky you will see him in the kitchen preparing the food. Since Liao Fan Hawker Chan's opening, he will be busy running to his hawker stall to and fo which is just minutes apart.

We all seen him on TV

Therefore enjoy food from this Michelin Star Food Stall prepared by Chef Chan Hon Meng.

Man at Work
Skipping the usual human interaction ordering system which we all have been doing for a long time, you can try out this computerized ordering system by touching on the electronic menu and paying off at the same station.

Ordering Machine

We had ordered plain noodles to pair with our half plate of soy chicken.

Plain Noodles - $1.50
True enough, this is totally worth the hype. This is the best Soya Sauce Chicken that I ever had.
The thin glistering layer of skin was well favoured. Meat was smooth, succulent and tender, best of all the sauce that comes together tasted with hints of herbs.

Half Chicken - $12
The juiciness and its consistent taste for their Soy Chicken is incredible! Something to die for here!

Too bad we didn't get the chance to order the double meat (Char Siew & Roast Pork) rice as it was sold out. Nevertheless, we ordered a plate of roasted pork rice. The rice was drenched with a scoop of black sauce which taste was indeed very different from the usual ones.

Roasted Pork Rice - $4

Roasted Pork was crispy but still lack the oomph and the craving for it. It was nothing more than ordinary in fact.

Roasted Pork
If you asked if its worth the 1 hour plus of queue, I bet many will say its well worth it. It would not be a surprise to me that I can't agree more to it. Being the cheapest Michelin Food, you have no reason to skip it since the quality of its Soy Sauce Chicken is really good. Anyway, I will be back for its Char Siew!

Rating: 4 / 5

Liao Fan Hawker Chan 
Location: 78 Smith Street Singapore 058972

Wednesday, November 23, 2016

New Ubin Seafood

Good news to Westie! For those who have not heard of the relocation of New Ubin Seafood, I'm please to tell you that they are now located in Hillview, Lam Soon Building.

SHIOK MENU (Serves 2 Pax)
The reason of their move from Sin Ming Industrial to Hill View is that the original area will be redeveloping in Dec 2016. Though it is still located in Industrial Property, I already feel the great difference as soon as I stepped into the canteen of the "ulu ulu" Lam Soon Building.

New Ubin Seafood
It was horribly packed with people, be it expats or local. Not to mentioned that the private rooms were also packed with people. I was kind of amazed that the roads outside the building was quite calm and quiet while the entire canteen was bustling. Lightings were well hanged on the ceiling, creating a different kind of atmosphere apart from the old facade.

Private Rooms on the left
Having visited on their 2nd Day of opening, I can see that staff were still not very familiar with location of table numbers and hiccups were visible. Nevertheless, staff are friendly and trying their best to serve.

2 Bottles of San Pellagrino Sparkling Flavoured Beverage

Since the set comes with two bottles of Pellagrino Sparking Beverage, we decided on Mandarin Orage and Limon Drink. Drinks were served in its original glass bottle and comes together with a chilled glass.

I didnt give the menu too detail a look before ordering the set meal, thus I was kind of surprise with 
Sous Vide Egg and Char Grilled Foie Gras served. It was indeed a very special and total new experience to me to have such dish from a Cze Char place. Moreover this dish was scented with truffle Salt making it out of the ordinary.

Sous Vide Egg with Char Grilled Foie Gras

Foie Gras
We were more than amazed to be served with another special dish before our eyes. Hong Kong Kai Lan was specially prepared with its leaves fried to achieve a crispy texture while the stalks still remain in its crunchy "green suit". Though special, a little down side about the dish is perhaps its oiliness.

Hong Kong Kai Lan Special (S)


You can choose fresh Carabinero Prawns or freshly chucked oysters Sashimi as your starting appetizers. However if you are a non Sashimi diner or do not feel like having raw food, don't worry, there is still alternative for your appetizers. The Chefs are flexible and can change the style in cooking the Oysters for you.

Plate of 6 Oysters
They suggested that we go for Oysters Mornay with no additional cost incurred for the similar menu.

Oyster Mornay
Though it may takes a little while for these Fresh Pacific Oysters to be served, its totally worth the wait. The Oysters were well cover by the creamy cheese sprinkled with chopped parsley.

Oyster Mornay

We choose the US Black Angus with fried rice to the meat platter. If you choose the meat platter, you have 3 choices to choose from, New Zealand Lamb Rack for 2, Small Size Smoke Pork Collar or Kurobuta BBQ St Louis Style Ribs (Half Rack).

Interesting enough, US Black Angus deserved some praises even though it may not be the prime type. The steak cubes were well executed and definitely worth every cent that I had paid for. The total sums up to about 600g, perfectly prepared in medium rare doneness with distinctive char flavours sprinkled with grinded blackpepper corns.

US Black Angus Ribeye with Fried Rice (600g)
They were served on a heavy wooden chopping board with potato wedges as well as caramelized onions by the side. Condiments like sea Salt, Ketchup and mustard were readily placed by the side. You won't regret ordering this!

US Black Angus Ribeye
I guessed I will regret if I'm skipping this. The fried rice was definitely awesome. It had the style of Claypot Rice coated, best still with every grains coated in the sweet black sauce. It was savoury by itself even if did not paired with those Ribeye steaks above.

Fried Rice

Individual Dessert (Choose 2)

Balancing out the Fusion, we had something local from the Dessert menu. Durian Pengat was served in small bowls warm and if you like it, you can add some coconut milk to enhance its taste.

Durian Pengat
I'm not too much of a coconut milk fan and thus I added quite little to my dessert.

Adding Coconut Milk
Banana dessert was served in a hot plate. With Gula Melaka coating all over the banana, the fruit can never be sweeter! The texture was soft and together with the sugar, it was totally not my kind of dessert.

Gula Melaka with Banana Coconut Ice Cream
The plain and not so sweet coconut ice cream served had actually complemented the sweet dessert well. Cooling and refreshing ending we had here!

Coconut Ice Cream
After paying the bill and nearing the exit, we noticed this gigantic chalk board that had drawn up with 18 kinds of recommended dishes in Snake and ladder form. Perhaps the next visit, I will need to throw some dishes and decide my dishes! :)

Snake & Ladder
Being one of the happier folks in the West to welcome New Ubin Seafood, I will not deny that Cze Char Places like this has come to a whole new level with creative dishes. It is no longer the traditional kind of Cze Char that we are looking forward to nowadays.

Now, don't say Hillview Area is "ulu", you will find hidden gems like this there! *Winks*

Rating: 4 / 5

New Ubin Seafood
Location:  63 Hillview Avenue, Level 6 (Canteen), Lam Soon Industrial Building canteen, Singapore 669569