Basil Thai Kitchen’s Flagship Outlet Now Open at Paragon!

Basil Thai Kitchen has opened their flagship and second outlet at Paragon Shopping Centre! The restaurant is famous for its extensive menu of Thai dishes specially put together by Iron Chef Thailand, Chumpol Jangprai, who has over 20 years of experience. Customers of this home-grown brand and lovers of Thai food can now choose to dine at this centrally located outlet or their first outlet at Kallang Wave Mall.

Drinks

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Honey Butterfly Pea with Lime ($3.90). Not my first time trying it, but I love the colouration of this drink every time! It tastes a bit like agar agar to me.

Appetisers

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Tao Khua ($9.90). Assorted boiled vegetables served with  battered crisp fried prawns, shredded chicken breast, rice vermicelli, stalks of Thai kang kong and homemade sweet and spicy dressing.

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Laab Gai ($8.90). Minced chicken salad tossed in fresh lime juice, chilli padi, roasted puffed rice and herbs. This is what I term as “slow heat”–the spiciness kicks in after a while.

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Poa Pia Boran ($9.90). Thai spring rolls with black fungus, glass noodles, minced chicken and bamboo shoots.The preparation of this dish is not as simple as it sounds as it requires individual preparation of each ingredient before putting them together to form a dish.

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Spago by Wolfgang Puck at MBS

Located on the 57th floor of Marina Bay Sands, right next to the famous infinity pool is Celebrity Chef Wolfgang Puck‘s second restaurant Spago. The fine dining restaurant serves Californian cuisine with global accents.

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Starters

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Big Eye Tuna Tartare Cones, which came with chilli aioli, soy, wasabi, shaved bonito, scallions and masago (capelin roe). This dish while delicious was not exactly memorable.

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Chicken ‘Laksa’ Spring Roll. I was pleasantly surprised to find authentic laksa rice vermicelli and chicken chunks wrapped in the roll. The roll was then served with calamansi, chilli padi and laksa leaf. An extremely filling dish perfect for sharing.

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First Yentafo Kruengsonge Outlet at Cineleisure Orchard!

Yentafo Kruengsonge, a well-established noodle chain in Bangkok, has come to town! The outlet specialising in yen ta fo (Thai style yong tau foo) opens its first Singapore outpost at Cineleisure Orchard. Currently, they have 28 outlets in Bangkok, two in Laos and now one in Singapore.

Beverage

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A glass of Thai Iced Milk Tea ($3.50), which was not as thick as those I had in Thailand. Also, the glass was on the small side.

Appetisers

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Kratong Tong ($5 for six pieces), served with carrots, peas, minced chicken and coriander root. The root is actually more fragrant than the leaves and added depths to the flavour of the chcken.

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Kao Tang Rice Crisps ($6 for four pieces), served with signature dip of red curry sauce, peanut, palm sugar and lime, resulting in a sweet curry accompaniment. This was rather unique and very appetising.

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Yum Crispy Salmon Skin ($7), a popular dish served with prawns, minced chicken and yum sauce, which is a sweet, sour and spicy sauce.

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Three-Star Michelin Dining Experience at Joel Robuchon Restaurant

I had to up my ante for sis’s birthday, so in addition to getting her the watch she wanted, I sprang for dinner at Singapore’s only three-star Michelin restaurant, Joel Robuchon Restaurant, at Resorts World Sentosa.

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Sis and I opted for the cheapest (and I use the word loosely here) menu, which was priced at $248. The six-course menu came with an amuse bouche, one appetiser, one main course, dessert trolley, coffee or tea and petit fours. The other menus are priced at $298 (additional appetiser and inclusive of either cheese cart or a plated dessert) and $348 (additional appetiser and main course, inclusive of either a cheese cart or a plated dessert).

Honestly, the $248 menu will suffice as the bread basket, dessert trolley and petit fours trolley are extremely comprehensive. We were so well fed that we could not eat breakfast the following day and hardly had space for lunch

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What an impressive spread! All the bread is served warm and made in house by their baker. The best one among all was the croissant, which was flaky and buttery.

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Japan Travelogue: A Short Trip to Sendai and Tokyo

I went to Japan for about a week at the end of October, specifically to Sendai and Tokyo, for work. It was a rare opportunity that I got to travel during Autumn! We flew into Narita Airport, then took a domestic flight to Sendai, which was cooler than Tokyo.

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Sendai is one of Japan’s biggest cities, and it is famous for its beef tongue, Samurai history as well as being the City of Trees.

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We got to make our own soba and had it for lunch!

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Other than awesome Kit Kat flavours, I love to check out Haagen Dazs in Japan too!

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Affordable Japanese Rice Bowls at Waa Cow! [NUS UTown]

After seeing Waa Cow! on social media and realising its proximity to my home, my parents and I decided to check it out. The restaurant offers reasonably priced Wagyu beef rice bowls with three choices: Petite, Regular and Truffle.

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The normal Sliced Wagyu Beef rice bowl comes in Petite ($9.90) and Regular ($16.90) sizes. The beef is cooked sous vide for 24 hours, then cooked to a lovely golden brown on Akitakomachi rice (high-end grain) from Japan. It is then served with a 62-degree egg and a soy-based beef sauce. If you are a small eater (like my mum) or just feeling peckish, go for the Petite.

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I had the Truffle Wagyu Beef ($19.90). It is similar to the Regular bowl but coated with ground black truffle and champignons. You can add a set meal for $3, which includes chawanmushi and a canned drink. However, I do not think that is worth it. Besides, I did not fancy their chawanmushi at all.

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My dad had the Aburi Bara Chirashi ($16.10), which has limited portions a day. The sashimi is air-flown and tossed in Waa Cow!’s aged soy sauce, then topped with ikura (salmon roe). Dad found the portion of sashimi measly.

Waa Cow!
2 College Avenue West, #01-06,
NUS UTown Stephen Riady Centre,
Singapore 138607
Tel: 8168 8777
Opening Hours:
Monday to Friday 1130-1530hrs & 1800-1930hrs
Saturday 1200-1500hrs
Closed on Sunday.
Nearest MRT Station: Dover Station (East West Line)

Flavours of Singapore at White Rose Cafe

[Updated 7 November 2016] Tuck into flavours of Singapore, Wok Hei Specialties ($15 each), by White Rose Cafe Executive Chef Charlie Tham from now till 15 December 2016. Chef Tham has introduced four local favourites:

1. Crispy Egg Noodle

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The crispy texture of the egg noodle is achieved with the correct control of the oil and heat during the frying process. It is then gently swirled in the wok till it turns crispy and golden brown. A specially made doubled-boiled stock from Chef Tham’s treasured recipe is slathered onto the noodle and topped with fresh seafood.

2. Wok-Fried Crispy Bee Hoon with Sliced Beef

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The bee hoon is pan-fried in slow circular motion till it turns slightly brown and crispy. Strips of premium striploin beef are sauteed till tender before coated with egg gravy. This is an epic dish!

3. Traditional Hokkien Mee

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This was my favourite among the four. Featuring ingredients like pork liver, pork shoulder, clams and not forgetting the essential pork lard are added to give the dish a memorable taste.

4. White Bee Hoon

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Among the four, this was my least favourite, as I found it rather bland as compared to the other dishes which had more distinctive flavours.

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