Tsukeru at Emporium Shokuhin

We got so excited about Marina Square's latest renovation as there is a Singapore first integrated Japanese Emporium featuring aged beef facility, live seafood, Japanese Grocer and multiple Japanese restaurants.

Tsukeru - Shabu Shabu

Dining Concept is modernly furnished with wooden hanging lamps and despite having flooring, cupboards, tables and chairs in wood, it does give a classy Japanese touch in the atmosphere.

Dining Interior

No worries if you are dining at Tsukeru for the first time as their friendly staffs are always ready to assist you. There is a side drawer at every table that contains the electronic menu as well as ordering system in an Ipad Mini. We got our orders through the staff on service and it was all sent to the kitchen without hassle.

Mini Ipad Ordering

Since Tsukeru specialised in serving Shabu Shabu, it would be best to grab their specially concocted sauce here for additional taste! Range of sauce is pretty interesting which also includes our local sambal chilli sauce despite its a Japanese Restaurant. You can also find mustard, ponzhu sauce, spring onions, corriander leaves etc.

Sauces Counter

Hotpots are individual and you get to choose your broth base from Asian and Japanese Cuisine such as Tom Yum, Ginseng Chicken, Tomato for example. I have been missing konbu seaweed for sometime and since it was Tsukeru's recommended broth, I looked no further and decided the base.

Tsukeru Konbu Seaweed Broth - $6

Thankfully, the pot of broth was not just only filled with liquid. Big pieces of Konbu were given and I was relieved as it was since a good long time I had them!

Konbu Seaweed

We decided to ditch the usual Asian Broth we normally get in the hawkers and decided on Tonkotsu Miso Soup. At the first round of the soup, it was on a salty side till the servers came around topping up the soup promptly and eventually the taste of broth get bland.

Tonkotsu Miso - $7

While the man could not do without a bowl of steam rice at $3 for his dinner, I got my carbo fixed with their Inaniwa Udon. These cream colored Udon are dried and thinner than the usual Udons we had.

Inaniwa Udon (Dry) - $6

We had the platter of 2 consisting of prawns, dumplings and 3 kinds of prime meat, including Wagyu beef and Kurobuta.

Meat & Seafood Platter for 2 - $68

Prawns were fresh and in an acceptable size. Shells in its mid body had been removed.

Fresh!

Kurobuta Pork Belly

Beef

Beef

Balancing out the meat intake, we had ourselves the healthier choice - Vegetable Platter at $15 which consist of tomatos, radish, seaweed, cabbages, lettuce and bamboo shoots.

Vegetable Platter - $15

With induction cooking, my pot boiled in a while. I particularly like their seaweed from the vegetable platter but do note that it will change your soup into purple color.

Konbu Seaweed Soup Broth with Items all in

Condiments to pair up with my Shabu Shabu meal.

Condiments

Since their Sapporo draft beer is 1 for 1, we have ourselves a cup each washing down the dinner.

Sapporo Premium Beer draft 1 for 1 - $9

Total bill for 2 is $134.88 after GST and Service Charge. It was a good experience enjoying Shabu Shabu with premium meat and a good range of self selected sauce. 

Rating: 3.25 / 5

Tsukeru
Location: Emporium Shokuhin, Marina Square, 6 Raffles Boulevard #01-18 Singapore 039594

Website

Yung Kee 鏞記酒家

It was all over the news in Singapore a month ago on this Iconic Roast Goose Restaurant of Hong Kong about the family feud that may set the company to closure if their descendants failed to reach an agreement.

Yung Kee

For those who are unaware of what was happening. The passing of the founder in 2004 had left his restaurant to the hands of his two sons, kinsen and Ronald. With Kinsen holding 45 per cent of the shares and Ronald holding 55 per cent, the former soon complained to the court that he was being blocked from running the business.

Entrance

With all the bitter wars going on, consumers who love the crisp juicy roast goose were all shaken by the news that Yung Kee may be gone for good.

Open Concept Kitchen

Sounded loud, impatient and aggressive in their culture by nature, the well dressed auntie in black asked us what we wanted as we were at their take away counter. We took a while to decide as it did not have option with just only roasted goose but goose with rice and in the end we ordered half a goose.

Kitchen

The upscale restaurant was modernly decorated with staff smartly dressed up looking professional. Interior was beautifully furnished and looked grand.

Interior

There were slight hiccups during the transaction as we were accused of not paying for the take away and it upset us with their hostile tones. Thereafter, they realized it was their mistake and toned down. We did not feel any comfort in the service and the thought of the news of the war between the siblings had surfaced in our minds.

Take away portion was pretty well done with a microwavable container covered and wrapped with a paper printed with Yung Kee's Business Name. Honey roasted sesame and sweet prune sauce were given for the takeaway.

Take Away Portion

The award winning goose that the world is raving about is in front of our eyes. Half a Roasted Goose costs 300 HKD (about $60 SGD). It's alluring fragrance and its blistering skin was our soft spot! With all the given condiments added, the 5 of us enjoyed the flavourful roasted goose in its crackling crispy skin holding the soft and tender flesh that once you have your teeth sink in, the juice starts oozing out. As we were finishing the roasted goose, there were braised soya beans revealed beneath. They were good stuff as those beans soaked up all the essential and flavours from the roasted goose

Half Goose - 300 HKD

Yung Kee's roasted goose has definitely live up to its name sake and it would be a loss if Yung Kee's business is sealed due to family feud. And it would be worst if the building was sold off as this Yung Kee's building has a hidden treasure that define their Famous Roasted Goose - a charcoal fired oven on Hong Kong Island. It would be lost even if they were to move into another place as their government no longer issues permits for such equipment.

No doubt that Yung Kee has been there for a long time, it does not mean having their service standards compromised. Our visit would have better if staff have shown more professionalism.

Yung Kee 鏞記酒家
Location: 32-40 Wellington Street, Central, Hong Kong
                  中環威靈頓街32-40號
Website

Mei Shi Zhu Yi - Fried Porridge

Don't need to read the title all again.Yes! Its fried porridge that we are talking about here. Having porridge throughout my living, I have not even hear of frying porridge. I guess like me it would have stir your interest and wonder how does it taste like. Fried porridge is originated from Malaysia its good that we can find them in Singapore in Macpherson Road.

Mei Shi Zhu Yi is housed in Delicious Coffeeshop and offer 6 kinds of porridge including its signature fried porridge in claypot. They also sell other items like fish cakes and salted fried chicken.

Mei Shi Zhu Yi

Since we were there for their Fried Porridge we ordered a medium portion at $10. The porridge was served in a claypot and topped with garnishings like fried shallots, chopped spring onions, crab meat. The crab meat used was not from those processed crab stick and I get to bite some of the unremoved shells.

Signature Fried Porridge - $10 (Medium)

The way of serving definitely reminds me of claypot rice especially when the porridge was in claypot and was mostly brown in color.

Fried Porridge - $6 /10 /20

I can't never imagine the idea of incorporating frying to porridge especially when they are water based. To my surprise, all my idea of plain porridge had been replaced by the beautiful sight of the scoop of smoky, unami flavours of fried porridge.

Texture was more like gruel, with pork lard accentuated the plain porridge taste, strands of cuttlefish adding on to its taste and even little chop bits of yam could be found inside. The dried shrimps on the other hand had also added sweetness to the porridge broth taste.

A ladle of goodness!

I went there without much expectation as I had no idea how exactly Fried Porridge would taste like and it turn out better than what I had thought. In my opinion, I felt that they could have a stronger taste to make it perfect!

Rating: 3.5 / 5

Mei Shi Zhu Yi - Fried Porridge
Location: Delicious Coffee Shop, 456 Macpherson Road Singapore 368174

The Betterfield

When I first heard of the Betterfield, I kind of relate it to battlefield and was rather curious about the food they serve. Betterfield is hidden at a secluded area among the old HDB estates in Waterloo Street. I wouldn't know there is a cafe exist if I didn't walk into it.

The Better Field

This less than a year old Cafe is founded by Shaun Gian who happened to serve us during our visit. Observing this young chap throughout our meal, I find that he is full of passion on what he is doing, his service was friendly and he really took extra efforts to take care of his customers well by communicating with them. Not only that I also observed that he ensured that his customer would not over order the portion base on the number of pax.

Wall

Starter

These Sashimi grade Salmon was served in a familar plate that I had from Ikea which make me felt like home.With capers, gerkin, white sauce, tomato salsa, spinach topped onto the Tartare, it made a very good start in welcoming the upcoming dishes. The intermittent of the fragrance from its truffle oil had somehow seized my appetite, keeping me wanting for more on their appetizers.

Salmon Tartare

Main 

2 versions of spiced ribeye is ordered. As I'm someone who prefers to have medium-well done while the recommendation by Chef Shaun was medium rare, both of us ordered each type. If you are here in Betterfield, their beef is a must try as they use quality beef. For Cafe Week, the Hickory Spice Ribeye was marinated with cajun, and then smoked with hickory. It is served with secret spiced duck fat mousseline & mesclun salad.

Hickory Spiced Ribeye - Medium Rare

Comparing the Medium Well and Medium Rare doneness, my vote still goes to Medium Well for their meat is not that bloody which is easier to chew and tear apart.

Hickory Spiced Ribeye - Medium Well

Dessert

Going into the desserts, we thought that the local flavored would be interesting and had ordered the Ondeh Ondeh. Consisting of alternate layers of sponge cake and coconut with gula melaka, the cake sums up the traditional local snack we had here locally.

Ondeh Ondeh

Chocolate Lava Cake was disappointing. Perhaps all we have to was to set our level of expectation lower if you are going to cut the cake. Be prepared that there will be no lava flowing out even though the cake was warmly heated up.

Chocolate Lava Cake

The additional appetizer we had ordered out of the Cafe Week menu, Pops Mentaiko Chicken was interestingly made with shredded charcoal bun over a pool of burnt mentaiko.

Pops Mentaiko Chicken - $15

Prices are nett and if you are fond of beef and happen to visit The Betterfield, do try them out. Overall experience from The Betterfield was decent however we find that the ventilation in the cafe is not very good as we walk out of the restaurant bringing the smell on our clothing home.

Thanks Openrice for the winning voucher to Cafe Week in The Betterfield.

Rating: 3 / 5

The Betterfield
Location: 261 Waterloo St #01-23 Singapore 180261

PeraMakan

Special Thanks to Colleague who had introduced this place for lunch. Never did i know that there is a hidden gem within the area of a country club. I always have the mindset that anything in the club is only exclusively for members and not the public but this is not the case.

Talking about PeraMakan, it excites me as Peranakan Food is not commonly found and even if so it's only the few that we have been visiting.

PeraMakan

Longan Drink

Environment

Starters for the Peranakan Cuisine is none other than their Ngoh Hiang. Meat with prawns were rolled and deeply fried. There were 3 rolls and they were all cut into 12 pieces, easiler to paired with the sweet sauce or a saucer filled with chilli, black sauce and Luak Chye.

Nyonya Ngoh Hiang - $12

I felt that Buah Keluak makes Peranakan Cuisine outstanding in the sense that I have not come across other cuisine making use of this Indonesian black nut as part of their dishes ingredient. Chicken was braised and soften among the richness of the black nut and Garam Assam Gravy. It might taste on a salty side if you are having just the dish alone without any plain rice. Do note that Steam Rice are served at $1 per head and refillable.

For those who love Buah Keluak, each serving only comes with 2 nuts and special spoons were given to retrieve the flesh in the nuts.

Ayam Buah Keluak - $16

Braising in yummy tau cheo gravy, the dish was awesome. Pork belly was cooked with dried shitake mushrooms and winter bamboo shoots too. Presentation was dull in colors initially but was brightened up by the used of green chilli as garnishings.

Babi Pongtay - $14

The default order that cannot be skip during a Pernakan Cuisine! Simply loves its braised vegetables coupled with dried ingredients in bean sauce.

Nyonya Chap Chye - $10

The last to be served will be their red snapper fish head cooked in Nyonya Curry. Curry gravy was very appetizing indeed and makes a perfect pairing to the white rice. Assorted vegetables like egg plant, lady's finger and tomato among the items in the curry. Fish head was relatively fresh and was pleasing to the tastebuds.

Nyonya Curry Fish Head - $28

Desserts

There can never be short of the taste of Gula Melaka here in their Chendol. Our desserts were shared among 5 of us and it was not a bad idea too. With freshly squeeze coconut milk over shaved ice with chendol strips and kidney beans, its all what you can find all in a bowl of chendol.

Chendol - $5

Buboh Cha Cha can be served either hot or cold, depending on your liking. The best thing is that freshly squeezed coconut milk was used and was good with yams, sweetpotatpes cubes that was steamed to its softened form, not forgettging my favourite tapioca jujubes!

Buboh Cha Cha - $5

Desserts for Durians lovers! Serve in a plate of 4. These choux pastry was filled with delicious D24 durian mousse. Taste was good but if they can come in chilled form, it would be perfect.

Durian Puffs - $6

Knowing that Peranakan dishes are never too easy to prepare and requires alot of perparation, they were always priced at a dearer side, that includes dining in PeraMakan. However, I find that the cuisine serve here is rather authentic and was not too commercialized like other places. However for parking, it may cost a bomb and you might want to take note.


Rating: 4 / 5

PeraMakan
Location: Keppel Club, 10 Bukit Chermin Road Level 3 Singapore 109918
Website

Prive

Prive is another place you can dine in for a casual yet romantic ambiance. Special thanks to my pal, Doreen for having me as her dinner partner during the cafe week. If you have visited Keppel Bay, this place should be of no stranger to you. If you have not, the place may seem inaccessible for those who are taking public transport. It takes about 15minutes walk from Harbourfont MRT to Prive Cafe.

Wonderful View

I find this therapeutic! 

Prive Cafe offers indoor and outdoor seating. And if you enjoy having with a good view of the docking bays with private yatch, ferries around, similar to Raffles Marina, this will probably fits the bill.

Outdoor Seating at night

Indoor Seating at night

Starter

Clam Chowder caught me by surprise in their squid ink bread bowl with bacon. I would have thought its another charcoal bread again if I have not read the menu details. Chowder was chunky, thickened by the use of Idaho potatoes. Celery, parsley and clam stock were also part of their ingredient.

Boston Clam Chowder

An interesting start to our dinner with a healthy salad. Broccoli was charred to slight brown on the stalks yet still retaining its green and water content without being too dry. What I like best was the healthy mix of virgina ham, baby gem lettuce, avocado, spiced almonds, spanish onions, coupled with blistered grapes and shaved parmesan, drizzled with sweet honey-garlic dressing.

Charred Broccoli Salad

Main

Going into the mains, we had pasta and duck leg. Aglio Olio was meant to be spicy with bird's eye chilli included. Pasta was kind of under done and still abit away to achieve from the ideal texture. Chilean scallops , wilted spinach, smoked bacon and sundried tomatoes was in the right portion.

Linguine Aglio Olio

Another Main Course we had would be the tender Duck Leg Cassoulet served with carrots, pearl onions, mushrooms, Brussels Sprouts, Garlic confit and bacon.

Duck Leg Cassoulet

It tasted abit at a salty side but what I like best was the combination vegetables used and the fork tender meat in its luscious gravy. It would be perfect at a lighter taste.

View of the Duck Leg

Dessert

It was the best Sticky Date Pudding I had so far, I swear. It lives up to the name as their signature dessert served with housed butterscotch and vanilla bean ice cream sprinkled with walnuts. The warm spongy pudding was awesome!

Sticky Date Pudding

Creamy chocolate served in a glass jar with summer berry coulis and pistachio biscotti. Similar to sticky date pudding, both desserts were filling and if you were to asked for my choice. I will cast my vote to their signature sticky date pudding without much consideration.

Chocolate Posset

Rating: 3 / 5

Prive
Location: Marina at Keppel Bay, 2 Keppel Bay Vista Singapore 098382