[Promotion] Buttertrade - Online Marketplace Connecting Boutique Bakeries and One-Stop Solution for Cake Buying

Once in a while, we will see an online post or instagram pictures of non-mainstream bakers and their bakes. Kind of intriguing as there will be custom designs or unique flavours that might not be so readily available at the larger mainstream bakeries. Most of these boutique bakers will have their own media portal for customers to access and order their bakes. However, consumers will still need to search for these individually. Wouldn't it be nice if these are consolidated and accessible by a single portal?

Now we can, with Buttertrade (http://www.buttertrade.com.sg/). Just got to know of this site and found it interesting and useful. Consumers can access to about 11 boutique bakers through this website and place their order for the cakes offered by these unique bakeries. Shop from Ugly Cake Shop (mentioned by Alvinology), Bloomsbury Bakers (mentioned by Miss Tam Chiak), My Fat Lady Cakes and Bakes (mentioned by Daniel Food Diary), and A Han Bakes amongst others.

A Han Bakes specializes in custom cakes, and desserts table for weddings or parties. Have not tried their bakes yet, but if you would like to, here is what readers of Purple Taste could enjoy (courtesy of Buttertrade):

30% off all cakes (including bespoke miniature cake)  from A Han Bakes on weekdays.

Promotion code:  30%offwithpurpletaste
 
Terms and conditions

• Expiry date: 30^th July 2016
• Buttertrade reserves the right of final decision

Here are some screenshots on how to enter the promo code in Buttertrade:

how to redeem

30%offwithpurpletaste promo code applied

To learn more about Buttertrade's delivery charges, here is the link: http://www.buttertrade.com.sg/faq.php

Happy Shopping!

Special thanks to Buttertrade for extending the promo code to Purple Taste readers.

The Lokal @ 136 Neil Road

Second time to The Lokal and first time having dinner there. The place is small and cosy hence, reservation is advisable. Brought colleagues there for dinner as they have yet to try. Visited on a weekday night and the place was rather busy. Liked the friendly vibes from the crew.

outside the restaurant

Besides the dinner menu, one could also order up the specials indicated on the chalkboard. Took our time to peruse over the menu. Service was friendly as usual.

dinner menu

let's see what the Chef is up to

Complimentary tap water is available and served promptly. But they were also having a 1-for-1 Kir Royal, so why not! This is basically a sweet champagne cocktail with Crème de cassis.

Kir Royal

iced lemon mint tea for the teetotaller

If you're very hungry and in a group of say 5 pax or more, then it is rather advisable to order up an appetiser or two. We ordered the truffle oil fat fries and boy, it was good! Chunky, slight crisp on its outerside and fluffy on its insides. Plenty of parmesan, was just how we liked it. Yums! Served with housemade chili and ketchup.

Truffle Oil Fat Fries @$10++

Though the mains took a while to arrive, the portions were pretty generous. Ordered a few mains from the chalkboard menu and also from the regular dinner menu. We tried the half roast chicken, the Cape Grim Sirloin Tagliata, the panfried seabass and grilled pork chop.

The service staff did inform that the pork chop would be served slightly pink when we ordered this dish. Liked that the pork chop came with loads and loads of kale. Superfood ftw! Tried a piece of the boneless pork chop and thought it was less pink than expected. The parts with some fatty bits were the best. Otherwise, its meat was quite lean.

Grilled Pork Chop @$22++

Panfried Seabass @$28++

The panfried seabass originally was to be served with clams. No worries if you can't take clams as substitution is possible at this friendly cafe.  We had ours substituted with carrots.

The size of the roast chicken was quite wow. Everyone thought it was rather large.

Roast Chicken (half) @$26++

The Cape Grim Sirloin Tagliata was served with a snow-caped mountain of Asiago cheese over a bed of watercress greens and in it, was the steak. Quite a nice visual, I must say. Overall lovely taste. First time having cheese and watercress combo and I liked it!

Cape Grim Sirloin Tagliata @$28++

nice steak

And of course, we must have desserts. Something sweet for the finale.Why have one desserts when we can share two? Haha! That was what we did, and am glad that we did!

First up was the chalkboard daily specials menu: The Dark Choc Mousse with Biscotti and Kaya. The kaya  at The Lokal, was definitely different from the kaya that was already imprinted in our mind and taste buds. The version here tasted slightly like a more lemak (creamier version of) butterscotch. The biscotti was very good. Super duper crunchy too. Useful to scoop up those dark choc mousse and some kaya. But the presentation of this dish...somehow reminds me of a Pegasus. Hmmm.

Dark Choc Mousse with Biscotti & Kaya @$10++

Then, the best desserts that night, was the sticky date pudding. Bestest. And loving the $10++ price tag for the desserts (and fat fries too!).

Sticky Date Pudding with caramel sauce and vanilla ice-cream @$10++

Had tried a few sticky dates pudding in my lifetime and so far, am liking the version at The Lokal. Best eaten with sauce and ice-cream. Recommended!

ps: Note that the main course listed on the chalkboard is not eligible for use with The Entertainer App.

$100Gourmet June 2016 - Kentaro & Keisuke @ Lewin Terrace

Finally decided to give this a try. The $100Gourmet series is a monthly ongoing affair where an award winning overseas chef will fly in to Singapore to pair up with two Singapore-based restaurants to create a collaborative 6-course meal. Priced at SGD100++ per ticket for Citibank cardmembers.

Took a  look at the menu and decided to go for Chef Kentaro Torii and Chef Keisuke Matsumoto's collab at Lewin Terrace. First time to Lewin Terrace and also a first in trying the creations of the two chefs. Expect Italian and French Japanese fusion from Chefs Kentaro and Keisuke.

valet parking

path leading to Lewin Terrace

Chose the 1.30pm seating and the sun beating down on us. Lucky to have requested for indoor dining in the cool airconditioned comfort.

looking outside

indoor comfort

looking forward to the 6-course gourmet dining from Chef Kentaro and Chef Keisuke

fusion of east-west cutlery

Had their namesake cocktail, the "Lewin Terrace". Sweet and refreshing but first time having a cocktail served in such a glass. Haha!

Lewin Terrace cocktail @$18++ - Sake, Yuzu Ju, Sakura Syrup

First course was the "Hassun" or small selections of amuse bouche. Lewin's Chef de Cuisine, Chef Igarashi was on-hand to explain about our first course. There were 6 small items presented. There's Agu Okinawan Pork Rillettes & Onion Tartine, Amakusa 'Buri' Yellowtail Carpaccio, White Asparagus and Truffle Marmalade, Broad Beans Espuma & Pecorino Romano, Mozarella Pannacotta & Tomato and Kumamoto Shrimp with Provence Herbs. This platter of amuse bouche was crafted by both Chef Kentaro and Chef Keisuke.

Hassun (amuse bouche) - (front) Agu Okinawan Pork Rillettes & Onion Tartine and Amakusa 'Buri' Yellowtail Carpaccio

Since Chef Igarashi didn't say which one to start with, I went with the ones from the bottom row. Particularly enjoyed the yellowtail carpaccio, broad beans espuma and the mozarella pannacotta. The least enjoyed item was the shrimp. It tasted rather peculiar!

White Asparagus with Truffle Marmalade

(left to right) Mozarella Pannacotta & Tomato, Broad Beans Espuma & Pecorino Romano

The broad beans fragrance and flavours were good, with lovely mild pecorino cheese taste towards the end of the mouthful. The pannacotta was lovely with its wobbly 'sticky' texture, combined with salty bits of ham (I think?) and sweet tangy tomato.

Next up, was the Foie-Gras & Corn Velouté. Velouté is a French word and means "a white sauce made from a roux of butter and flour with chicken, veal, or pork stock". This dish was the creation of Chef Keisuke Matsumoto. Served in a large bowl and with a thin layer of custard-looking velouté sitting right at the bottom of the bowl. Kind of zen. 

Foie-Gras & Corn Velouté, with soba seeds

do you wonder how the Foie-Gras & Corn Velouté taste like?

The first mouthful brought on a smile. Now I understand. It was like eating an upside down sweet corn crème brûlée. The foie-gras must have been infused into the pudding, and each bite brings about a smokey, slight savoury and sweet crunchy sensation wrapped in silky creme pudding. What a lovely dish!

After the teasers, now it was time for something more substantial. Chef Kentaro's Tagliolini. When this dish was brought out, our attention fell onto the Kumamoto Noble Scallop with its interestingly, brightly coloured shell. "Natural colours." We were informed. So cool to see bright orange and purple coloured scallops shells!

Tagliolini - Kumamoto Noble Scallop, Mussel, Saffron Sauce, Bottarga and Lemon

The Tagliolini was topped with dried (or was it deepfried? Sorry, my memory is failing...) chopped parsley and rocket leaves for the herbed flavours. If you're expecting a burst of umami flavours... don't. It was a given that the pasta was cooked to the perfect texture. The small mussels were rather cute and lent a somewhat slightly briny flavour to the dish. First time having bottarga too. Bottarga is a delicacy of salted, cured fish roe. Hmm...it's one of those things that you either like or don't like.

Next, Chef Keisuke Matsumoto himself came to the table to present his creation; the Amakusa Sea Bream with Shiso, Tomato and Purslane. I must say that it is kind of rare to see Purslane used in restaurants. This plate has many components going in it; sharp herby shiso flavour, sweet flavours from leek, carrot puree and tomato, the slightly salty and bitter taste of purslane, and it was a pleasure to enjoy each distinctive taste profile as well as the overall harmony of those flavours. The sea bream seemed to be the blank canvas that drew out the rest of the flavours.

Amakusa Sea Bream

Next, was the highlight of the meal. Chef Kentaro's 'Steak & Chips'. Comprising of a succulent gorgeous-looking Kagoshima Wagyu Sirloin, and potato textures. I think the potato textures referred to potato done two-ways; fried potato squares and creamy mash. Served with two small ravioli-like parcels of cheese and pickled onion.

For this main course, Chef Kentaro himself was there to present his dish, asked us about the food and to put the finishing touch, of drizzling some beef jus over the juicy steak.

Steak & Chips

look at that juicy grilled Kagoshima wagyu steak

Yummy and satisfying. Grilled Kagoshima wagyu, I liked you a lot! Such a charming dish. 

If the Sea Bream dish was like a walk in the park where one could leisurely spot a squirrel, pretty flowers and birds chirping, the Steak & Chips was more like going to an amusement park and head-on straight to the rollercoaster! 

Soon, it was the last course of the meal, the desserts. It was as pretty as a picture. Assembled to resemble  a tree, it felt like summer.

Miyagi Strawberry Two Ways

White Chocolate, White Balsamic Vinegar and Passionfruit (Chef Kentaro's Italian sweets)

Baba Bouchon, Bee Pollen, French Rum (Chef Keisuke's French sweets)

And, we had coffee with our desserts.

coffee @$6++

Overall, quite an interesting experience. Service was good and we enjoyed our food. Thank you to the Chefs and staff of Lewin Terrace. And thanks dear friend for your company.

Lewin Terrace

Address: 21 Lewin Terrace Singapore, Singapore 179290
Website: http://lewinterrace.com.sg
Contact: 63339905
Business Hours:
Monday to Sunday
Lunch: 12:00pm – 03:00pm (Last order at 02:00pm)
Dinner: 06.30pm – 11:00pm (Last order at 09.30pm)