Would you like to participate in something meaningful this month? Coming our way this 22 Nov 2014 is TOUCH Community Services' Ultimate Hawker Fest (UHF) in its 3rd year running.
Let's celebrate Singapore's Hawker Heritage, where 20 chefs were brought together by three of our celebrity food bloggers; Ms Maureen Ow (www.MissTamChiak.com), Mr Derrick Tan (www.SgFoodOnFoot.com) and Mr Ian Low (TheSilverChef.blogspot.sg) for UHF 2014.
There will be 3 food zones, namely the Ultimate Original Recipe [食代相传], Ultimate Pursuit of Happiness [食膳为心] and Ultimate Ingredients [食材科举]. All profits from this one day event will go to 32,000 beneficiaries under Touch Community Service, regardless of race and religion.
Here are the details of UHF 2014:
Date: 22 November 2014, Saturday
Time: 11am to 5pm
Venue: Suntec Convention Centre Halls 401 and 402
Buy coupons at https://www.ultimatehawkerfest.sg/buy-coupons
View menu: https://www.ultimatehawkerfest.sg/menu
Coupon is priced at $50 per booklet, while stocks last.
Have you gotten yours? See you on the 22 Nov 2014, at Suntec! Give me a tweet when you're there~
Monday, November 3, 2014
Saturday, October 25, 2014
Singapore Restaurant Week 25 Oct to 2 Nov 2014: Taratata Bistro @ Keong Saik Road
Labels:
french,
restaurant week,
western
0
comments
It's that time again. Yup, Singapore Restaurant Week. This time round, didn't have the opportunity to try more as I'd be in Seoul for the majority of those dates. Nevertheless, made a lunch reservation for 25 Oct at Taratata Bistro.
Located at 35A Keong Saik Road, which is about less than 10 minutes walk from Outram MRT station. Taratata Bistro is small and cosy. Place was busy with almost all tables occupied. Table for two are placed very near one another, about an elbow space apart. Am sure the convo with my bro is freely heard by the adjacent table as we have heard their stories as well.
Very simply, the Restaurant Week set menu comprises of two choices for appetisers and mains, so we took one of each. Add $10++ for a glass of wine, which we did.
Sparkling or still water? As usual, iced tap water s'il vous plaît.
First up, appetisers. One hot, one cold.
The escargot was amazingly tender. Enjoyable.
Presentation of the salad was good, with vibrant colours. Tasted refreshing with tangy and sweet alternates.
Once the appetisers were done, the main course arrived quickly. Oh, and the elongated plates were huge! Keke.
Poached chicken has an earthy undertone flavoured by the forest mushrooms. Pleasant, and intriguing, as for some reason, I thought that the chicken had asian hints of soy sauce taste to it. Mashed potato was smooth, creamy and buttery.
The pan-fried cod fish was very firm. Green pea puree was sweetish and the seafood chowder sauce was wondrously umami'ish. Those tiny octopus tendrils were fun eats and contrasted in texture and taste against the cod.
Lastly, apple crumble for desserts. There was no other option for this, so everyone gets the same.
Very soft, and very hot. Crumble was sweet, and apples slightly sourish. Managed to plough through the dessert and ended up feeling very full! Black coffee helped to cut through the sweetness. Two could've shared this. No kidding.
All in all, it was a good experience. Looking forward to the next Restaurant Week.
Spent $89 for two pax, inclusive of drinks and taxes.
Located at 35A Keong Saik Road, which is about less than 10 minutes walk from Outram MRT station. Taratata Bistro is small and cosy. Place was busy with almost all tables occupied. Table for two are placed very near one another, about an elbow space apart. Am sure the convo with my bro is freely heard by the adjacent table as we have heard their stories as well.
 |
| pour le déjeuner |
 |
| wall decor |
Very simply, the Restaurant Week set menu comprises of two choices for appetisers and mains, so we took one of each. Add $10++ for a glass of wine, which we did.
 |
| complimentary bread |
Sparkling or still water? As usual, iced tap water s'il vous plaît.
 |
| Brittany cider |
First up, appetisers. One hot, one cold.
 |
| half dozen escargot baked in herb garlic butter |
The escargot was amazingly tender. Enjoyable.
 |
| snail and bread |
Presentation of the salad was good, with vibrant colours. Tasted refreshing with tangy and sweet alternates.
 |
| marinated salmon with lettuce and basil scented sundried tomatoes |
Once the appetisers were done, the main course arrived quickly. Oh, and the elongated plates were huge! Keke.
 |
| poached stuffed chicken supreme with forest mushrooms sauce |
 |
| pan-fried cod fish with green pea puree & seafood chowder fish sauce |
Poached chicken has an earthy undertone flavoured by the forest mushrooms. Pleasant, and intriguing, as for some reason, I thought that the chicken had asian hints of soy sauce taste to it. Mashed potato was smooth, creamy and buttery.
The pan-fried cod fish was very firm. Green pea puree was sweetish and the seafood chowder sauce was wondrously umami'ish. Those tiny octopus tendrils were fun eats and contrasted in texture and taste against the cod.
Lastly, apple crumble for desserts. There was no other option for this, so everyone gets the same.
 |
| one huge apple crumble, served hot |
Very soft, and very hot. Crumble was sweet, and apples slightly sourish. Managed to plough through the dessert and ended up feeling very full! Black coffee helped to cut through the sweetness. Two could've shared this. No kidding.
All in all, it was a good experience. Looking forward to the next Restaurant Week.
Spent $89 for two pax, inclusive of drinks and taxes.
Friday, October 24, 2014
Restaurant HOME @ The Rail Mall
Labels:
asian,
chinese,
food tasting,
peking duck
2
comments
Located at The Rail Mall, Upper Bukit Timah Road. Usual route to get there would be via bus #67 from Choa Chu Kang bus interchange. The bus stop is right infront of The Rail Mall, so it could still be conveniently accessible.
A slight rain prior but the clouds cleared just as we approached the appointed dinner time.There's a classy homely feel to the place.
Started with HOME's signature, the Peking Duck Barbecued with Lychee Wood. The table was served with the duck's crispy skin, to be dipped in sugar. Cracklingly crispy. A delicacy.
After which, one gets to wrap the thin sliced meat with the flour crepe. The sauce here is not overly salty, so one could dip plenty.
The second serving (of the bones and remaining bits of meat) of the Peking duck was then deep fried with dried chili, roasted minced garlic and capsicum pepper fine salt. The appearance of this dish is close to the one that I had in Duck King (鸭王) Beijing.
The next signature dish was the Baked Soon Hock in Claypot. Pricing is based on weight @$9/100gms.
Fish was fresh, firm and sweet. Chef Tan shared that to make a good claypot fish dish, the size matters. Fish ought to be at least 1kg. A splendid, simple dish.
Next up, Homemade Egg Bean curd with Shrimp Paste, Crabmeat and Roe in Pi Pa Style. It must've been quite a big spoon to make such a big piece of pipa styled beancurd.
Loved the striking golden colour. Served piping hot, with plenty of sauce. Deepfried beancurd that tasted so good.
Next dish was the Stewed Golden Noodles with Lobster and Spring Onions wrapped in O Ba leaves.
The noodles were requested to be specifically made using Chef Tan's recipe. The result? Springy, egg noodles without the alkaline taste. It tasted as though it was tossed simply with sesame oil, and light soy sauce. Very yums.
The soup of the day happened to be Boiled Dried Vegetables with Candied Dates, Wolfberry and Pork. A soothing kind of soup that reduces heatiness.
Noodle choices include Crispy Roast Pork, Barbequed Duck, Honey Glazed BBQ Pork Loin (char siew) served with yellow noodles.
The plates pictured below, were of tasting size. The actual serving size for example, one gets a quarter of a duck for the BBQ Duck with Lychee Wood set lunch @$24++ per pax.
Or, one could try the homemade Ramen with 8 Head Quality Amidori Abalone (fresh).
After so much meat, the Chilled Rosella Flower Jelly with Diced Mango was a welcomed change.
For those working nearby, the lunch sets will surely satisfy the big eaters. Or, share it with someone.
Special thanks to media personality, Chef Tan Yong Hua whom is also the Director-Executive Chef of Restaurant HOME (家). A humble and affable man, whom patiently answered our queries, shared tips and his philosophy on food.
Thank you too, to my fellow blogger friend, Hence for this session.
Contact number: 6465 1698
Website: www.restauranthome.com.sg
 |
| HOME by award winning and celebrity Chef Tan Yong Hua |
A slight rain prior but the clouds cleared just as we approached the appointed dinner time.There's a classy homely feel to the place.
 |
| table setting |
 |
| chinese tea |
Started with HOME's signature, the Peking Duck Barbecued with Lychee Wood. The table was served with the duck's crispy skin, to be dipped in sugar. Cracklingly crispy. A delicacy.
 |
| crispy skin |
 |
| sugar dip |
After which, one gets to wrap the thin sliced meat with the flour crepe. The sauce here is not overly salty, so one could dip plenty.
 |
| Peking Duck Barbecued with Lychee Wood ($38++ half/$68++ whole) |
 |
| place all together |
 |
| Peking duck wrap |
 |
| deep fried duck with dried chili, roasted minced garlic and capsicum pepper fine salt @$10++ |
The next signature dish was the Baked Soon Hock in Claypot. Pricing is based on weight @$9/100gms.
 |
| baked fish in claypot |
Fish was fresh, firm and sweet. Chef Tan shared that to make a good claypot fish dish, the size matters. Fish ought to be at least 1kg. A splendid, simple dish.
 |
| soon hock fish |
Next up, Homemade Egg Bean curd with Shrimp Paste, Crabmeat and Roe in Pi Pa Style. It must've been quite a big spoon to make such a big piece of pipa styled beancurd.
 |
| Homemade Egg Bean Curd with Shrimp Paste, Crabmeat and Roe in Pi Pa Style |
Loved the striking golden colour. Served piping hot, with plenty of sauce. Deepfried beancurd that tasted so good.
 |
| crabmeat, shrimp paste, beancurd |
Next dish was the Stewed Golden Noodles with Lobster and Spring Onions wrapped in O Ba leaves.
 |
| Lobster in O Ba leaves |
The noodles were requested to be specifically made using Chef Tan's recipe. The result? Springy, egg noodles without the alkaline taste. It tasted as though it was tossed simply with sesame oil, and light soy sauce. Very yums.
Lunch Sets
Next we sampled Restaurant HOME's lunch sets. In the lunch set, one gets a soup of the day, a dessert and a noodle dish. Price ranges from $20++ upwards.The soup of the day happened to be Boiled Dried Vegetables with Candied Dates, Wolfberry and Pork. A soothing kind of soup that reduces heatiness.
 |
| Soup of the Day |
Noodle choices include Crispy Roast Pork, Barbequed Duck, Honey Glazed BBQ Pork Loin (char siew) served with yellow noodles.
The plates pictured below, were of tasting size. The actual serving size for example, one gets a quarter of a duck for the BBQ Duck with Lychee Wood set lunch @$24++ per pax.
 |
| barbequed duck with lychee wood served with homemade yellow noodles |
 |
| crispy roast pork with homemade yellow noodle |
Or, one could try the homemade Ramen with 8 Head Quality Amidori Abalone (fresh).
 |
| homemade ramen with 8 head abalone |
After so much meat, the Chilled Rosella Flower Jelly with Diced Mango was a welcomed change.
 |
| Chilled Rosella Flower Jelly with diced Mango |
For those working nearby, the lunch sets will surely satisfy the big eaters. Or, share it with someone.
Special thanks to media personality, Chef Tan Yong Hua whom is also the Director-Executive Chef of Restaurant HOME (家). A humble and affable man, whom patiently answered our queries, shared tips and his philosophy on food.
Thank you too, to my fellow blogger friend, Hence for this session.
Restaurant HOME
Location: No. 394, Upper Bukit Timah Road, S678046Contact number: 6465 1698
Website: www.restauranthome.com.sg
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