Chinese New Year Dining @ Xin Cuisine

Hot on the heels of Christmas is Chinese New Year. This year CNY comes barely a month after the Yuletide season. So it's moo-re feasting! Again! :D

It'll be the Dragon (some say drag-on) year and since we can't really eat dragons, no not even komodo dragons hence many yu shengs are shaped into a dragon.


Check out this one from Xin Cuisine over at Holiday Inn Atrium!


The Gold Leaf Australian Lobster Yu Sheng (market price) featured a whole lobster (still craving for a dish of noodles stir-fried with the head), salmon, tuna, amaebi (Japanese sweet prawns), geoduck clam and cobia- all sashimi.


With extra long chopsticks and enduring hand cramps, we heaved and tossed the yu sheng, allowing each blogger to take turns in capturing the moo-ment. LOL! A light and very fragrant yu sheng especially with the zesty mandarin peel bits.


Then the Pan-Fried Scallop with Eggplant in Japanese Miso Sauce ($30 for small) was brought to the table. The scallop was nice though I found the eggplant too oily.


Double-Boiled Shark’s Fin and Baby Cabbage in Chicken Broth ($188 for 4 pax) was comforting and homely. Love the juicy wanton!


The Steamed Garoupa Fillet with Beancurd in Light Soya Sauce ($33 for small). The fish was rather Hong Kong-style while the beancurd, with what I'm guessing were bits of waterchestnuts and Chinese parsley, had a homemade and rustic appeal.


Xin’s Prosperity Seafood Pen Cai ($298 for 6 pax, $398 for 10 pax) was a pot of abundance with ingredients like lobster, abalone, shark's fin, fish maw, sea cucumber, dried oyster, dried scallop, wolfberry, fresh scallop, jellyfish, mushroom, sea moss, bamboo pith, radish, sea whelk and Chinese cabbage. The braising sauce had a delicate seafood flavour.

There were so much ingredients that we had to portion them out into 2 bowls per person. Moo had 3 cos some were too full and could only stomach down 1 bowl. So helpful right? Moohehhehe.

Then we came to desserts.


Chewed on Deep-Fried Xin’s “Nian Gao” ($6 per pax) and the Chocolate Champagne Glutinous Rice Ball, which should appeal to alkies! Teetotallers beware. LOL.


As a final end to dinner, the Bird’s Nest with Almond Cream ($28 per pax) was perfect. Its warmth, smoothness and almond-y flavour caressed the palate. The visible strands of bird's nest added a luxurious touch. A sweet ending to the meal and perhaps a sweet beginning to the new year!

Thanks to Tracy Lim of the Holiday Inn Atrium for the invitation and the rest of the team for hosting moo.





Xin Cuisine
Level 4
Holiday Inn Atrium
317 Outram Road
Tel: 6731 7173

Chew On This: If you prefer some privacy or just want to celebrate with family/friends/business associates, consider booking their nicely done up private dining rooms. Named after teas, each dining room offers a unique tea. There is also a cosy sofa area to relax at should one have had one too many of the Chocolate Champagne Glutinous Rice Balls the table environment be a bit boring or stiff after a while. :p

Still Mama Mia After All These Years.

Al Forno is one restaurant that moo family enjoys but oddly have not returned to in the past 6 or 7 years. But boy were we happy to have revisited it recently at Dad's suggestion!


Pizza Al Forno ($23) was a delicious option topped with spinach, feta cheese and sausage meat. The crust wasn't too thin had a nice chew which I like.


We also enjoyed the Saute Di Vongole ($19)- a sliver dish load of clams cooked simply in white wine, garlic, olive oil, chili and parsley. The broth had sweet flavours of shellfish and garlic with a heat (from bird's eye chili) towards the back palate.


For those who like their rice in big portions, consider the Mushroom Risotto ($23). It's a nice vegetarian option but I found it to be a bit too rich for one person. Best shared around the table. :)


Al Forno's signature pasta dish- Spaghetti Cartocci ($59 for 2 person). Spaghetti tossed in a tomato sauce with olives, capers, crayfish, prawns, squid, clams and mussels! While the seafood was a tad overcooked for my liking, the flavours- oh rich tomato and sweet seafoody flavours were sooooo comfortingly gooooood.


For desserts Sis wanted the Panna Cotta but it was sold out. Boohoo. But no point crying over cuddled milk, no? Moohehehe. So we tried the Tiramisu ($9) instead. Pretty decent.


We brought a bottle of Teo Costa Nebbiolo d'Alba 2003 DOC which is drinking very nicely now. Corkage is $20.


Blessed Anniversary, Dad & Mum!

The place is casual and relaxed. The food is the kinda Italian food I like- rustic and homely. The portions are big (I lagi like!). I don't think we should wait another 6 or 7 sevens before returning.

Al Forno
400 East Coast Road
Tel: 6348 8781

Chew On This:
They use a wood-fired oven for their pizzas. Delivery is also available to selected areas in the east. Call 6348 8861 to enquire. Buon Appetito!

First Dinner of 2012

2012 began on an awesome note with the first church service of the year. The message for 2012? Unceasing Fruitfulness!

Jeremiah 17:8
For he shall be as a tree planted by the waters, and that spreadeth out his roots by the river, and shall not fear when heat cometh, but his leaf shall be green; and shall not be careful in the year of drought, neither shall cease from yielding fruit.

Psalm 1:3
He is like a tree planted by streams of water, which yields its fruit in season and whose leaf does not wither. Whatever he does prospers.

2012 will be a year where heat comes but in Jesus, I stand secure. I shall not be anxious nor worried. My health will not wither. I will be fruitful and be blessed in whatever I do.

What an assuring and powerful promise of God!

After service, we headed near home for the first dinner of 2012- at the recently-opened new branch of House of Seafood @180.


The "kacang" was an interesting medley of nuts. Gone in a flash!


The Poached Live Prawns ($6.50/100g) were very good. Fresh, sweet and the meat did not stick to the shell. Quite a bit of tasty prawn head juice too! :p

There was a small saucer of chilli oil, black vinegar and minced garlic but I felt this sauce was too overpowering. Good for those who prefer very strong (spicy! sharp! intense!) flavours but like that cannot taste the beautiful flavours of fresh seafood leh.


Another yummilicious dish to order would be the Salted Egg Crab ($45/kg; seasonal price). Fresh, meaty Sri Lankan crab smothered in a blanket of creamy, sweet and savoury salted egg sauce spiked with chilli and curry leaves. Absolutely to LIVE for! Die already cannot eat mah. Moohahaha.


This cow has never really been a big fan of shark's fins soup...but shark's bone or cartilage soup? Yes! Love the one at Man Fu Yuan. The Double Boiled Shark's Bone Soup with Fish Maw ($13.80/person) here was also quite nice. Milky, lightly thickened and with the goodness of a well-boiled soup. A mushroom and a piece of fresh fish maw accompanied the soup.


Sauteed Nai Bai with Minced Garlic ($12 for small). Simple and good.


Braised Superior Seafood Delicacies in Claypot ($48 for small) had sea cucumber, sliced abalone, scallops, prawns, mushroom and snow peas in a pot. A pity the prawns were overcooked but nonetheless, this tasty dish spooned over a bowl of rice was quite comforting.


Dessert for us was Sweetened Yam Paste with Gingko Nut ($5/person). Bits of corn kernels and water chestnuts gave the starchy dessert some crunch. I would have preferred more yam paste. This one was, to me, a bit like orh nee + corn soup. Moohehehe.


Oh and yes, I have to say that a very nice touch was the live piano performance. No GST, no 10% service charge still got live moo-sic leh! :D

Here's to a great 2012 ahead everyone! May you be blessed with good health, success and joy...and good eats!


House of Seafood @180
30 Cosford Road (Changi Prison area; other branches at 180 Yio Chu Kang Road & 36 Yio Chu Kang Road)
Tel: 6746 9000

Chew On This:

Besides air-conditioned indoor seating, there are also quite a number of outdoor tables surrounded by greenery and water features. A playground is available to keep the tots busy!


And hey! Wabbits! A small pen of rabbits prove popular with both children and adults.

After too much turkey and ham...

After the past few days of Christmas home parties, I was soooo happpppy to return back to the comforts of warm steamed rice and spices!

Initially we wanted to check out J Pot but it was fully booked and the waiting list was until 9pm. Zzzzz. So we did the next best thing- see if the neighbouring restaurant, Nyonya and Baba Peranakan Restaurant, had space. Moohahaha.

Thankfully they did and so we did not faint from hunger!


The Steam Fish with Nyonya Sauce ($35 for small) featured red snapper- good for those who like their fish firmer. The sauce was pretty appetising with its sweet notes, sourish tang and spicy hints. Pieces of ladies fingers, brinjal and pineapple complete the dish.


White rice and Otak-otak ($6) are good friends. I found the version here a tad dry around the edges but overall nice with a spicy, aromatic paste streaked with mackerel. The slivers of fish gave it a nice bite.


The Nyonya Chap Chye ($10 for small) was savoury (think tau cheo aka fermented soy beans) and sweet. But oh how I wished the cabbage was stewed a little longer. :p


If you've had enough of salads for now, the familiar sight and crunch of Sambal Kang Kong ($10 for small) would be a big welcome. The one here wasn't oily nor saucy. Drier style with sambal and (I'm guessing) ginger.


Ayam Buah Keluah ($12 for small) is probably one of the most popular Peranakan dishes in Singapore. Though I found the one here to be more sour (think assam) than most others, it was indeed appetising. Dig into the black nuts for the buah keluah paste- earthy, almost like a chocolate paste with pleasant slight bitter taste. I love this with rice!

The food is not the best around but after all the festive makaning, this feels good.


Nyonya and Baba Peranakan Restaurant
#01-54/56 Vivo City
Tel: 6376 9138

Chew On This:
They have got very nice sambal. Squeeze a lime in and lagi shiok!

Moo-ry Christmas!

Ahh. I just love the end of the year feeling. With the festive moo-d and a sense of joy in the air, everything looks good. Everything feels good.

And everyone enjoys Christmas. Celebrate the true reason of the season- Jesus Christ! He came for he so loved us and in him we have hope, an abundant life and salvation.


Christmas is usually celebrated at home with the family.


And the maternal extended family. Moohehehe. We also had a Christmas dinner with the paternal side a week earlier this year.


The 5 cousins. We grew up playing together and now everyone is so...erm.. less young. LOL.


Me and couz, Howie Dweeb, with Xiao Yi who brought Kim Chi from her recent trip to Korea. Kim Chi Turkey anyone? Moohehe. I think it might have been this aunt of mine that influenced my fondness for food and wine. All her fault! :p


Speaking of turkey...here's a sexy bird. Our first time getting it from Four Seasons Gourmet Market. Pretty good! And the leftovers became a quick turkey stir-fry the next day and turkey congee a week later.

All photos credited to Mum and Melyi.

Moo-ry Christmas everyone and Happy Birthday, Jesus! Moohohoho.

Chew On This: Cos I can't wait for Christmas to come again! :D

Secret Sensations with Haagen Dazs

Thanks to Jansen and Sarah from Word of Mouth Communications, I was invited to the launch of Haagen Dazs's latest weapon of pleasure- Secret Sensations.


Available in two flavours- Chocolat Fondant and Creme Brulee ($5.95 each; twin pack at $10.95). With the small tubs of ice cream in our hands, we were told to wait for 10 minutes before digging in. If that 10 minutes were not torturous, I don't know what will be. Moohehe.


Here's the Chocolat Fondant and after what I would like to think was 10 minutes, I discovered the inner molten chocolate sauce. Oooo... Think rich chocolate ice cream, bits of brownies and that molten sauce. :)))


The Creme Brulee had a caramel sauce within and crunchy bits of caramelized sugar- to mirror the burnt sugar crust of creme brulee. I'm biased towards chocolate so I preferred the Chocolat Fondant! :p


Oh and yes, for posing for the very challenging word- Sensational, I won some Haagen Dazs vouchers! Here's Class 95's Yasminne Cheng, who hosted the event, very gamely posing with me. Moohahha. Photo thanks to SuperAdrianMe!

Check out their festive creations like Christmas Cassata, Royal Fondue and more! Only available until 2 Jan.

Haagen Dazs

Chew On This: Since I can't eat so much ice cream on my own this is the season of giving again, I'll be giving away $20 Haagen Dazs vouchers each to 3 winners! All you have to do is to comment here and include your name and email address by 26 Dec. I will pick 3 winners using the online random number generator. The vouchers expire end of this month but that should still allow you the next weekend to go grab some fab ice cream....otherwise...it'll all be donated to moo four stomachs! Moohahhaha.

Traits of a Popular Buffet Among Singaporeans

There's no doubt that Singaporeans love buffets. You hear about it. See it on TV programmes. And even participate heartily of course.

But what makes a buffet popular?

While this cow was grazing at the well-received PARKROYAL on Beach Road's Cafe Brasserie, I've noticed a few traits that seem to appeal to the palate of Singaporeans.


#1. The buffet should ideally be in a hotel. Most people tend to associate hotel buffets with better than average quality.


#2. Feature local favourites. The laksa here was pretty yummy with a rich, lemak broth.


Many people here like their Chicken Rice too. Decent stuff.


#3. Must! Have! Sashimi!


#4. Live stations. It's more interesting to watch and food is usually served hot. An Indian chef whipping up prata adds perceived authenticity to the dish.


There was also a Fried Oyster Omelette station.


#5. Variety. It's not only the spice of life but hey, everyone loves to be spoilt for choices at a buffet, no?


Pay one price, try more, eat all! Moohahaha.


#6. Have chefs around. Their presence alone assures quite a few. :p


#7. Feature seafood items. Diners see them as more expensive and hence are drawn to them to "get one's money's worth". Plaza Brasserie's Drunken Prawns were fresh, and I like the fortifying herbal soup- perfect for the recent chilly weather.


#8. Do a meat station. Unless it's a vegetarian buffet, meats are prized and alluring! Brings out the inner caveman in most.

#9. Be seasonal! With Christmas just round the corner, the above meat station became...

This! Awesome Roasted Honey Glazed Ham. The Roasted Turkey was also pretty good and moist.


And it has 12 types of sauces! I particularly liked the Tong Gui Herbal Sauce for its pleasantly bitter notes, Thai Mango Sauce for its perky, fruity flavours and the Sichuan Sauce for its savoury-tangy, mildly spicy taste (though it could have been cranked up a few notches for Singaporean's spicy-loving tongues).


#10. Have a board with some cheeses and condiments. Despite a good proportion of the population being lactose-intolerant, there seems to be a growing number of diners who love their cheese. Also for the ang mohs lah. Afterall, they came up with Who Moved My Cheese. This cow would have just named it Oei! Where My Cheese Go? Moohahaha.


#11. D for desserts! While some people have an extra stomach for sweet stuff, this is the main course area for the even more hardcore ones. The above shows just part of the dessert spread. I've seen bread and butter pudding, green bean soup, chocolate fountain, fresh fruits, ondeh ondeh, cheesecake etc. This festive season expect log cakes, ginger bread, Christmas fruit cake and puddings.


#12. Have signatures to bring people back. Plaza Brasserie's Chocolate Cake had a creamy mousse and sponge with a nice chocolate flavour. Studded with rum-soaked raisins too. Hic.


#Don'tKnowWhatNumberAlreadyLah LOL. Have a big bunch of food-loving people with you! The joys of eating with good company can't be over emphasized. (Group photo courtesy of GourmetEstorie.)

Thanks to Karen Chang of PARKROYAL on Beach Road for the invite and for hosting this cow.

Click here for the festive buffet pricing.


Plaza Brasserie
PARKROYAL on Beach Road
7500 Beach Road
Tel: 6505 5710

Chew On This: Heads up kiddos! Santa Claus will be making an appearance on Christmas Eve and Christmas Day to give out goodies to children and the forever young.