Tonkatsu tonkatsu

Tampopo serves the best tonkatsu in town. There is a wide variety of cuts to choose from with the most expensive featuring black pig. Regardless, each piece is wonderfully fried, crunchy on the outside, moist and succulent on the inside. 

I have never had a bad meal in this restaurant and treated myself to one today because I took a long walk from Robertson quay to the mall. 

To make it less guilty in terms of calories, I pair it with soba instead of rice or ramen. 

Favourite Spot

My favourite spot on the planet - smack in the middle of Tekka market, savouring fragrant and delicious mutton briyani, Nasi goreng putih and tulang soup. 

I love hanging out here because it's a microcosm of multi cultural Singapore. We have the local Chinese and Indians, foreign labour, tourist of all sorts, local expatriates etc all tucking into their favourite Indian food. Obviously many came from afar and this could be their weekly food pilgrimage. 

Sipping my Teh Tarik slowly, I relish every moment and marveled at how successful Singapore is in amalgamating different ethnicities into a melting pot of kindness and tolerance. Thank you Mr. Lee. 

Sweet and Satisfying

I am not a sweet tooth person and much prefer savoury food. However I do have occasional cravings for sweet and decadent desserts, especially if my weight is way too low. My body was basically screaming for sugar. 

We had a nice after dinner treat of a salted caramel brownie and apple crumble at Craftsmen. Rich and moist, the brownie was such a wonder to savour. The apple crumble was crunchy on the outside and moist on the inside, oozing with Apple induced sweetness, with a hint of cinnamon. 

Truffle truffle truffle

I had the most amazing cold angel hair pasta with truffle and clams. It was the day's special at Da Luca. 

Rich, smooth, decadent and complimented by the sweetness of the clams. Every mouthful was a joy to behold. We mopped up all the truffle bits with our bread since it will be an insult to waste any of it. 

The best pasta we have had for a long time. 

Books, music and food

My restaurant will bring you to places in your head through the ultimate triumvirate of senses - what you see, hear and taste through books, music and food. 

So powerful and infinite. 

Dismal food experience

I always hesitate to spend exorbitant amount of money on very average food. Especially in Singapore where there are unfortunately too many restaurants that give you that experience. For the birthday of my special half, I set aside my misgivings and gave it a go at Salt Grill and Sky Bar located in Ion Orchard. 

The reviews seemed good, with many accolades given for the view. And the executive chef has a renowned reputation in Australia for modern classics. Very reminiscence of the food scene in Melbourne and Sydney. 

And so we went with high expectations. It will be a costly meal, since it's smack in the heart of Orchard. I hope I will not be disappointed. The view was indeed phenomenal. Panaromic views of the downtown skyline. The setting and atmosphere is quite elegant and chi chi. We were given a table right at an unblocked window so it started off on the right note. Service was what you would expect at a fine dining restaurant and nothing to shout about. The menu seems sophisticated with some interesting dishes. 

Well, the food turns out to be good, above average but not great. We had a more memorable dining experience at Buku Nero for the half the price of SGD200 per head. With less pretence. So what went wrong? I think it's really the quality of the ingredients and the overall execution. We had better foie gras at Chez Papa for a much bigger portion at half the price. Oysters were so small it's almost a pain to eat them. My duck breast was a tad better than the venison. The beetroot purée was too overpowering. 

Would I head back again? For the view, yes. Otherwise, I feel less cheated at Chez Papa. 

Revel in veal!

I love meat and am an unapologetic carnivore. Which makes it all the more enticing when I went through the paleo diet the last 11 months. 

But I didn't know veal cutlets could be so thick and juicy. I have done them breaded and pan fried over butter. So it was such a surprise and treat to taste this version from the British Club. Absolutely delicious!

The Red Baron

We are always on a lookout for quaint, authentic, fuss free restaurants that serve freshly made food. And the Red Baron was one of such gems, located at an off beat place accessible only by car. 

If we were to own a restaurant someday, it would be this size, similar concept and approach to food. Freshly baked bread, cakes and desserts. Simple all day breakfast that are healthy and wholesome. We had a marvellous brunch - there were only two us - with an unobstructed view of the barracks and greenery beyond. Will definitely be back. 

An introduction to Italian food

The kids have yet to taste authentic Italian food. Like all singaporean teenagers, their only exposure and understanding of anything Italian were just pizza and pasta. And obviously at the the most mediocre standard. 

So I decided it's time to share this journey with them. They are now older and know enough about food to build a more sophisticated palate.  Off we went to Da Luca, a small Italian restaurant tucked away in Newton that is easily accessible by public transport. It is also not too expensive with some very good regional cuisines. 

They had a great time, savouring each dish and discussing aspects of it. And Rebekah surprises me the most by enjoying the squid ink pasta. It takes a certain level of maturity to appreciate that dish. A fine time with my girls and everyone left the restaurant happy and satiated. 

Go global eat local!

Wherever we travel, we always make it a point to eat local food and avoid the pizza, spaghetti and burger trap. 

Nepalese cuisine is ethnically influenced by Chinese and Indian cooking. And agriculture bring their main source of income, second to tourism, it is no surprise that most families Iive off the land. 

The most memorable meals we had were the traditional Nepalese set, consisting of a meat curry, lentil, rassam soup, momo, rice, cauliflower curry and fried spinach. We had so many versions but the best was definitely at Bandipur. It was rustic, wholesome and earthy. Momo were our main lunches every day, because it's cheap, healthy and easily available.

The best yoghurt in the world has to be in Nepal, made fresh every day from buffalo milk. Creamy, refreshing and free of synthetic taste. 

Enjoy this journey of ours through the photographs taken here. 

Moroccan fest

Had two good size lamb shank from Melbourne that we had to use up before our trip to Nepal. What better way to showcase the freshness and quality of the meat with a Moroccan style stew. 

So my OCD pantry came into handy with the spices. Add the usual honey, apricots and chickpeas, it became a delicious, hearty and warm stew. Paired with s Harissa cous cous, it was a fitting end to the weekend. 

Baked pasta that's comfort food

Carbs always fill the stomach and in turn, the soul. It is a comfort food staple loved by everyone. And the easiest and tastiest version is made with a tomato meat sauce covered with loads of cheese. 

My pantry is fully stocked most times. It's an OCD thing. I cannot bear an empty fridge, cupboard, shelf etc. I know it's excessive but I hate the feeling of being short of a particular ingredient. The tomato meat sauce it's real easy to whip if you keep a good variety of spices eg parsley, basil, oregano, bay leaf, paprika and important sauces such as Worcestershire sauce, chopped tomato and key aromatics. 

I decided to use fusili instead of penne for a change. Good decision as its softer and turned out mushed in all the meat goodness. Layer the cooked fusili with the sauce and two types of light cheese. I always have cheddar and mozzarella. Bake in 180 degrees Celsius for about 30 mins. It will always come out golden brown on top and wet and soft inside. 

It was so good with so much leftovers, it became a weekday lunch at work for 3 hungry men. And it was still delicious!

Creole chicken?

I always associate creole style cooking with seafood. Suppose to be the best combination ever, like bff in the food world. And yet, a thought came to my mind - creole is a hot spice rub. Wouldn't it work with a good tasteless white meat? 

So I decided to experiment on a chicken. Had a series of spice rubs bought from a farmers market in Melbourne a year back. Still good in the fridge and I haven't used this particular one called Barbados. On it goes with a generous amount, mixed with salt and olive oil. Chicken was roasted for 45 mins over 180 degrees Celsius. 

I was afraid it might get burnt on the outside, since it's dry and I was not basting it. But it turned crisp, crunchy and moist on the inside. Perfect! The men in the house chewed on every morsel. Job well done indeed!

Tekka prawns

Tekka market has the freshest and cheapest produce. A kg of tiger prawns costs only SGD 22. I bought it at 2.30 pm on a weekday afternoon. At this time, you would expect the best and the freshest to be sold out and you are left with a few miserable bits. But no. The prawns were still fresh! 

Made some for a BBQ with garlic, Rosemary, olive oil, salt and pepper the rest went into this mid week dinner of prawns with linguine. Made very simply, aglio olio style. But so delicious. Sarah enjoyed every bit.