My Memories

Moved

Thu, 10 Jan 2013 08:07:45 GMT

The spamming on LJ is driving me nuts...i will still come on to read my friends post but all my posting will be done here :)

Taking A Big Leap!

Wed, 09 Jan 2013 02:51:35 GMT

I have taken a huge leap.... I have always dreamed of owning a maisonette.....and well...in less than 10-days...that dream is going to
come true....I will be signing on the dotted line.

It is all very exciting....We have been surfing the web, pouring through ID magazines for ideas. We are also meeting our first potential interior decorator this weekend!

Naturally, the decor will be built from the kitchen out...and I think i will have a walk-in pantry! Most girls will want a walk-in wardrobe...but not me! It has to be a walk-in pantry. Oh the options! But first...sharing the floor plan!

Dutch courage

Tue, 27 Sep 2011 09:56:50 GMT

A little Dutch courage before my photoshoot for a local newspaper. Stress!

Posted via LiveJournal app for iPhone.

Trying to be healthy

Mon, 26 Sep 2011 14:30:57 GMT

It has been ages since I exercised. Between juggling work, cooking classes, column writing and spending time with loved ones, I must admit that I have allowed exercise to take a back seat. Very bad.

Well today, I hauled my unfit body out for a run. Just 5km, but it's a start. Strolled to the shops after and made this yummy and hearty salad.

Fresh herbs, baby spinach, sauté mushrooms and flash seared steam. It's a good day... Time to finish my glass of red...and visit mr sandman.

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A Chef's Table Organises By Me

Mon, 26 Sep 2011 09:04:00 GMT

The great thing about Chef's Table is meeting the different attendees, and so far they have all been very different but one thing remains the same. They are people who just enjoy good food in a private setting.... .

It was fun explaining to them the different ingredients used for each dish, and how much love and effort is put in. Watching everyone go suddenly quiet while tucking in their food always amuses me...it shows they are enjoying it...lovely!

Menu:
Culinary-ness Champagne Cocktail (complimentary)
Slow Braised Pork Belly topped with Almond Cream (Complimentary)
Thai Beef Salad
Truffle Scented Cream of Mushroom Soup
Lamb cutlets with Miso Foie Gras Sauce with Roasted Garlic Mash
Chocolate Kahlua Cake with Kahlua Sauce

11 Sep 2011

(Shot by Gideon Koh Photography)

A sit down plated 12 pax private Chef's Table.
Chef Table's Personalised Menu

Prepping the complimentary Champagne Cocktail

Cocktail garnish prepped....now prepping the amuse bouche also complimentary

Slow Braised Pork Belly with Almond Cream ready to be served

The organiser of the Chef's Table

Slicing the beef for the Thai Beef Salad

Thai Beef Salad ready to be served

The Lamb Cutlets resting before being plated. Only fresh herbs and the best ingredients are used at Chef's Table.

Lamb Cutlet with Foie Gras Sauce and Roasted Garlic Mash ready to be served.

Plating the award winning Chocolate Kahlua Cake with Kahlua Sauce

All busy eating...the room went silent

Comical shot of the Chef Table attendees

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The New Paper Sunday Column

Mon, 26 Sep 2011 08:50:18 GMT

The full page article on beef (3rd Sept 2011)

The full page article on mushrooms (10 Sep 2011)

The full page article on Pork (17 Sep 2011)

The full page article on Breaking the Vegetable Code (24 Sep 2011)

The full page article on Lamb (02 Oct 2011)

To read all the columns, click here

100% Hands On Couples Only Session: Cooking Brunch Together

Mon, 26 Sep 2011 08:32:52 GMT

Want to do something fun and different with your significant other? Have you ever wanted to help the chef out in the kitchen or maybe cook a
hearty brunch with your partner but don't know where to start?

Well worry no more, because CulinaryNess wants you to cook with her. No matter what your past cooking experience has been, she encourages each guests to participate in the preparation of this six-course brunch.

Menu:
1) Eggs Benedict
2) Tomato Bisque
3) French Duck Salad
4) Eggs Cocotte with Cheese Solders
5) Lemongrass Skewered Prawns
6) Chocolate brownies

For this brunch menu, couples will break away with another pair to whip up ONE of the SIX brunch courses or work with another three couples if it is a little more complex.

All this was will be achieved under her guidance but it allows each couple to take ownership of a dish, it is 100% hands on. All this is done while guests enjoy their favorite wine or bubbly, laughs at each other’s cooking stories.

After the dishes are done, CulinaryNess will add the finishing touches to the meal, then it's plated and served.

Everyone will walkaway with a happy tummy...a set of all six recipes and a new brunch menu repertoire under the belt.

Email vanessa@culinaryness.com for the registration form. (The form was developed to help assess you and your partner’s cooking skills in order to find an appropriate group session suitable for you)

Cost: The cost will be $75nett per pax. (introductory rate).

This covers the six-course brunch, 2 glasses of complimentary special Culinary-Ness alcoholic cocktail, recipe handouts and a unique
experience tailored for couples only. (Culinary-Ness's unique speed date session is priced at S$85nett per pax. This special introductory
rate is for this couples only session)

(ONLY A MAXIMUM OF 14 COUPLES WILL BE ACCEPTED)

Pretty Awesome

Sun, 25 Sep 2011 15:42:00 GMT

Definitely not the most flattering picture of me. But hey! A picture with the Prime Minister of Singapore. And it's the real deal, not a wax replica! I'm excited. :)

Posted via LiveJournal app for iPhone.

Gratitude

Sun, 25 Sep 2011 06:35:59 GMT

Things to be thankful about:

My very own newspaper column. I get to write what I want about food

Three columns published... Nine more to go

Catching dad reading my column

Boyfriend sends a picture of my column every Sunday, so it's the first thing I see when I wake up

Heaps of supportive friends who encourage me on my foodie journey on my Facebook page "culinary-ness"

Loving the fan mail I'm getting for my columns

Life is good

Posted via LiveJournal app for iPhone.

Review: Kilo

Thu, 01 Sep 2011 06:29:58 GMT

Located just above Loysel's Toy, I have heard heaps of good things about this restaurant, and finally made it there last night. I have heard how great the dishes were, how "cool and industrial" the space was, good service and more importantly the new restaurant opened by the guy that brought us Raw.

Interesting space. I can understand why it is open only in the evenings (with the exception of Sunday). It isn't airconditioned, and could get quite warm during the day. But it is an interesting space. Almost like being at someone's home!

Salt & Pepper Squid S$10
The squid was fresh, and it was cooked just right, so it was not rubbery. My only concern was the batter did not "stick" to the squid and it did fall apart. The batter was crisp though :)

Avocado-Wasabi Tuna Tartare & Thyme Flatbread S$21
Now THIS is amazing. I would highly recommend you try this. The combination was just awesome. The avocado cut the sting of the wasabi giving the dish a nice mellow flavour. The creamyness of the avocado also complimented the tuna tartare perfectly. I like it that the tuna was
roughly chopped giving the dish texture.

Served with a fragrant and crisp flatbread. I liked it that they bothered to warm up the bread well. Scooping the tartare onto the flatbread and popping it into my mouth kept me silent for quite a while...it was just so good!

Cognac Beef Tartare with Raw Quail Egg Yolk and Fries S$19
Very few places serve this, and I have a soft spot for raw beef. What can I say. I could definitely taste the Cognac in this dish and well seeing it is a raw dish, the alcohol from the cognac gave it a kick. (No heat to kill off the alcohol) The crunch of the onions teamed with the roughly chopped meat, it made a good beef tartare.

The fries were well done, crisp on the outside, fluffy on the inside, and well seasoned.

Seared Duck Breast with Eberico-Wrapped Fennel and Balsamico-Cherry Sauce. S$25
Lean duck, done to medium, so the meat was still juicy and pink. Tasty without being gamey, the sauce complimented the duck. I always thought of pairing duck with orange, but obviously a cheery balsamic glaze works great! Must remember that.

Seared Scallops in Mushroom Sauce with Cherry Tomatoes and Goat's Cheese. S$17
Another out of this world dish. Scallops were seared to perfection where they have JUST gone opaque in the middle. Juicy and big, these scallops were a delight. Paired with a thick and creamy mushroom sauce...this was lovely. Extremely rich I must warn. Didn't taste the Goat's Cheese as I was sharing the dish and well there was only one fried Goat's Cheese. :)

Zucchini Pancake with Goat's Cheese and Eberico. S$16
The friend I was with highly recommended this, and this being the first time I am tasting such a pancake, I was open to giving it a shot.
It had an interesting texture and it was nice and savoury. But I wish it was a little fluffier seeing it is a pancake, and my friend did admit
that usually it is fluffier, so I will try this again to give it a fair go. Overall, this with a bit of the salty ham...went down well still.

All Veggies Fresh And Roasted S$18
This is a very hearty salad, and definitely share it. There was roasted peppers, asparagus, fennel, onions and sauteed mushrooms. This was ridiculously fresh and kudos to them. They didn't add too much seasoning to the veggies, so you could taste the sweetness. I enjoyed this.

The Lemon Curd Tart was good but then again I like tangy/zesty desserts. The curd was not too sour and the sweet pastry complimented it. I don't think their pastry is made in house, but it is still pretty good. It wasn't soggy which is always a perk.

I heard heaps about their basil sorbet unfortunately, it was not available last night.

OVERALL, I had a great evening at Kilo. Loved the idea that dishes could be shared so we could have a good taste of the menu. Ingredients were fresh, innovative but not OUT THERE. Pity some of their house specials were not available last night. Fresh Figs Stuffed with Roasted Walnuts, Ahi Mango Poke with Wanton Chips. But that just means I will have to make another trip down, and that I will.

NOTE: PLEASE make a reservation, this place is always packed I hear, and it was last night when I was there.
Kilo
Add: 66 Kampong Bugis, #02-01, Singapore 338987
Tel: +65 64673987
Opening Hours: Tues - Sat:18:00-00:00, Sun:11:00-15:00

A local newspaper covered My Speed Date Event!!

Wed, 31 Aug 2011 09:34:47 GMT

Me first appearance in a local newspaper...cheap thrill...but I am happy!

Page one

Page two

Culinary-Ness and Napoleone & Co Cider Present: Tapas Cooking/Speed Dating

Tue, 05 Jul 2011 10:30:52 GMT

Due to popular demand, Culinary-Ness is organising another Tapas/Speed. Success of the last event where 21 matches were made has gone round.

The event will be held on 20 August, from 4pm - 8pm, where participants will learn how to prepare some light tapas dishes, a cocktail and then spend the rest of the night savouring each with a different person in a speed-dating format.

A new premium 100% apple/pear juice cider (Napoleone & Co Cider) will also be introduced at the event. These ciders are hand-crafted in Yarra Valley, Australia, in small batches from estate-grown apples and pear. They not only taste like sparkling wine, it also packs a nice punch at 5.5%!

Be one of the first to taste this cider at an interactive and lively event where you can meet people with a similar interest from the get go! We all love food and drinks!

Come join this private session, away from the snooping eyes of the public. (There’s no way someone you know may be sitting at a table close by watching you go through a speed dating session)

Even if Mr/Ms Right is not at the session, participants would have made a friend or two with similar interest and also learnt how to whip up some cool dishes.

Menu:
1) Crispy Ravioli with a Tomato Salsa that packs a punch!
2) Culinary-ness's Special 'Sangria' with a twist
3) Rocket Wrapped with Parma Ham
4) Mini Quiche
5) Quail Egg Shooters

Cost:
SG$85 (includes the lesson, speed date, 5 tapas dishes, 2 bottles of Napoleone & Co Cider, soft drinks)
SG$30 for a bottle of red/white wine for dutch courage can be pre-ordered

What You Need To Do:
1) Be very sure you are Single and Available.
2) Email me at culinaryness@gmail.com for the questionnaire.
3) Email the completed questionnaire with a clear profile picture of yourself to culinaryness@gmail.com by 12 August 2011.
4) We will email you a confirmation letter with enrollment details.

Programme:

A light tapas class will be taught in the first half of the session - all very simple recipes so it won’t be stressful or embarrassing (we do want you relaxed and looking your best for your potential partners!) . No prior cooking experience is required.

After the cooking session, the group of 20 will be split into pairs. Each pair will have 6 minutes to chat and enjoy a tapas dish together before rotating on to the next dish and the next person.

At the end of the speed dating session, each participant can submit the names of 3 individuals they would like to get in touch with. If it is a match, we will email the pair with an introduction and they can take it from there.

After the speed dating session, all participants are invited to stay and mingle. It's a perfect opportunity to chat more if the 6 minutes with a particular individual piqued your interest.

Notes:
1) Pictures of the last Tapas/Speed Dating session can be found here: https://www.facebook.com/media/set/?set=a.10150221370108700.332527.151908563699
2) The last Tapas/Speed Dating session, there were 21 matches made!

Thanks!

Exciting!

Thu, 30 Jun 2011 03:39:58 GMT

Full house at the 25 June 2011 Tapas/Speed Dating Session

I have quite a few cooking classes up my sleeves...I am really glad I am on a roll and I can't wait to roll out more!! There's a baking class...there's a Aussie cooking session, there's one All about eggs...a tapas session, and of course the super popular tapas/speed dating session!

All the events can be found here

Martinborough Wine with Friends

Wed, 29 Jun 2011 08:23:38 GMT

FIRST COURSE:

A selection of freshly shucked oysters with creme fraiche and sevruga caviar.

This was paired with Martinborough Te Tera Sauvignon Blanc 2010.

Mmmm...one of the best courses that evening. Oyster tasting.

The dressing for these yummy and fat oysters was slightly smoky, it complimented the saltiness of the oysters perfectly.

Loved the little pop of flavour the caviar gave. Little pockets of surprises...yummy!

This was my favourite wine from the evening. I must admit I am a fan of Sauvignon Blancs, and this was quite unusual. It was on the fruity side - not sweet - and it was lighter on the nose.

The fruitiness of the wine brought out the flavour of the sea in the oysters...this was well paired.

SECOND COURSE:

Carpaccio of Hokkiado scallops and Petuna ocean trout with Ikura and lime dressing.

This was paired with Martinborough Riesling 2009.

The carpacicio of ocean trout was a not thinly sliced and it lacked flavour. It needed a good dash of salt.

The only saltiness I got was from the roe...which wasn't enough.

Again, the carpaccio of Hokkiado scallops was not thinly sliced. Even though these were Hokkaido scallops, i got to say I have definitely had better, this was a let down.

This Riesling was erm...interesting. It wasn't on the sweet side which is what I had expected. It lacked flavour when I first tasted it. After sampling the carpaccio I could taste the wine...so I am not sure if it is because the carpaccio was THAT bland.

Pity. I was really looking forward to this course.

THIRD COURSE

Lobster and truffle risotto with Zucchini flower fritter.

Paired with Martinborough Chardonnay 2008.

THIS WAS THE BEST DISH OF THE EVENING. By far! It packed a good punchy flavour, the risotto was done just right, it was creamy, full of lobster stock and truffle flavour. And it smelled delish.

I have read so much about Zucchini flower fritters, I was very curious to taste it. This was done in a tempura style. The stem tasted like the zucchini vegetable, the flower it self was very delicate in flavour. I think the best way to describe it is....it tasted like a light leafy salad green. I really enjoyed this dish.

The texture of the flower complimented the savoury beads of rissotto. Well seasoned and it complimented the Chardonnay perfectly.

Now, usually of all the whites - excluding the dessert ones - I am not a fan of Chardonnay wines. The mixture of maturing this wine in old and new oak gave the wine an interesting complex depth. It had a good bouquet and brought out the flavour of the dish well.

FOURTH COURSE:

Crispy Magret duck breast with pan fried foie gras 'en croute' and caramelised pears.

Paired with Martinborough Te Tera Pinot Noir 2010.

Let me first say...i love duck but this duck breast lacked seasoning and the skin was not crispy.

Perfectly poached pear with a hint of cinnamon. Well executed. The highlight of the meal was the caramelised pear. Enough said.

The pan fried foie gras 'en croute'. Erm...the croute was still crisp?

FIFTH COURSE:

Veal in three styles
Poached fillet, braised and seared tongue, herb-crusted rack with babe vegetables and herb broth.

Paired with Martinborough Pinot Noir 2008.

Before i review this, I must share this. A guests had asked the waitress when the plate was set infront of him, what the different cuts were. Instead of identifying which was the poached fillet, braised and seared tongue, and herb crusted rack, her response was "It's written on the paper that was given to you when you arrived."

Hmmm.....ok.....

This was the last dish of the night and well I was pretty full by then. I did taste all three of them and well....kudos for trying.

Maybe again salt would have helped. I did request for a side of mustard, and even then...erm...i think maybe salt would have helped.

Erm...that was not $95++ well spent.

This entry is also uploaded on my fan page. Click here to read other reviews and events.

I feel like a teenager!

Tue, 28 Jun 2011 06:27:07 GMT

Got a old school snail mail love letter from him. He wrote it while he was on a work trip in Paris......it just arrived....! I feel like a kid again! I like! heh!

It even has a little self portrait! hahahaha

It says: "Notice the big grin? That's me! Big nose too. Heh. With flowers for you."

G'day Mate! Cooking Session

Tue, 28 Jun 2011 05:41:00 GMT

This has got to be one of my most interactive cooking sessions that I have organised, and I absolutely love the menu. I must admit I do have a soft spot for it also because it reminded me of the wonderful six years I spent in Australia. It brings back memories.

The menu:
Appetizers: Golden Cheesy Puffs
Starter: Melon Wrapped with Parma Salad with a Balsamic Reduction
Main: Beef & Mushroom Pot Pie
Dessert: Pavlova

Attendees were kept very busy with a lot of hands on...they all had a go at making heaps of the puffs....everyone got to wrap the melon, decorate their own individual pot and their own Pavlova. i am glad everyone walked away surprised how easy it is to make a pavlova.

I love this session so much, I am going to repeat it again on Sunday, 17 July. You are keen, you can read more about it here.

It is really fun watching everyone get creative....I think this one...I will allow the pictures to do the talking!

Working on their cheesy puffs

One done! many many to go...heh!

Golden Cheesy Puffs Ready for Frying

Oozing Cheesy Goodness!

Salad waiting to be dressed

Everyone was so creative with their pot pies!

Golden Goodness!

Job well done!

What a Star!

Now that is what i call stiff peaks!

Prepping their meringues

Glossy and white!

Pavlova ready to be decorated

My Pavlova....now their turn!

Proud of her own lil creation...looking good!

Friends hanging out

Girlfriends hanging out on a Sunday morning :)

Getting ready for lunch

Thumps up!

Gourmet lunch

Tucker time!

To check out more pictures, and what other events are coming up, click here

Reflection

Tue, 28 Jun 2011 00:51:53 GMT

Gideon Koh caught this great shot at the recent Tapas/Speed Dating session i was conducting. I absolutely love this shot...it shows just how happy I am in the kitchen....doing my thing. I wonder what makes others happy...mine is definitely time in the kitchen.

Tapas Cooking Session with A Twist

Mon, 27 Jun 2011 08:22:10 GMT

I am so glad the Tapas/Speed Dating session I organised on Saturday was a hit. I was planning for a maximum of 20 attendees, but the response was so overwhelming, I had trouble narrowing it down to just 20. We ended with 26 attendees, which I must admit is a pretty good effort considering I ended up with a total of 400 applicants.

Everyone gets a recipe handout

So we started with a tapas cooking session, followed by the speed dating session. Honestly, I came up with the concept because I think it is a great way for single foodies to meet up. It's way better than a normal speed dating session, if romance doesn't blossom...hey...you have another foodie friend. It is all about widening ones social circle. So one not only walks away with 6 new dishes mastered but also a couple of new friends!

Busy bees working away

Crispy Ravioli in a Tomato Salsa

Cheesy Golden Puffs

Half Shell Scallops Ready To Be Dressed

The six tapas dishes I taught on Saturday: Cheesy Golden Puffs, Crispy Ravioli with a Tomato Salsa, Quiche, Rocket Wrapped with Parma, Oven Dried Bruschetta, Half Shell Cheesy Scallops.

We had a great bunch on Saturday......extremely interactive. Everyone was so keen on learning and chatting...the vibe in the room was fabulous...heaps of laughter, chatter. Everyone was chatting while working in groups. I saw heaps of teamwork too....it was very heartening.

I am glad I have a registration form I ask applicants to fill up. It really did help. The group were very similar and they seemed to get along great. I am sure by the end of the evening, new found friendships were forged. :)

I have collected the evaluation forms, and hopefully there are a heap of matches. I have glanced through the forms, and everyone enjoyed the session which is great. The cooking bit was a hit which is fabulous!

Hmmm....when should I do another session.....well...I will post it on facebook under the Culinary-ness.

I think they had heaps of fun! For the full album of pictures and to stay updated on future events, please visit Culinary-Ness on Facebook. All picture credited to Gideon Koh.

Buyan

Fri, 24 Jun 2011 02:59:35 GMT

The most expensive champagne was purchased by the restaurant Buyan. A russian restaurant. Curious about Russian cuisine. I made a trip down to check it out.

Nestled in Duxton Hill, the three storey shophouse looked really classy from the front. Eating at the bar wasn't too pricey...thoroughly enjoyed the special drink concocted by the bartender for me....i asked him to create a gin based martini for me. I wanted something sweet...and nothing NORMAL like a lychee martini. The pear martini (they use fresh juice) went down a treat.

The food was impressive too. Definitely lined my tummy well and good for the Buyan beer and martini I had!

I was very impressed with how much Buyan put into their presentation of dishes. It is almost fine dining standard, but it is in the bar section of the restaurant. Fine dining is upstairs!

The menu is in an ipad! Talk about about detail!

Each dish is introduced in both the russian and english name, with a short introduction of the dish.

Not only that...it has a little arrow, and when you tap on it...it takes you to a full page picture of the dish! All the food pictures are professionally shot, and man do they all look good!

mmmm....caviar.

Great touch....because Russian food isn't very common in Singapore, it is a great idea to feature a picture of each dish. It gives diners an idea of what it actually looks like.

The wonderfully well stocked bar! No sorry...the most expensive champagne in the world isn't here...it is upstairs...and I hear they have a cellar that is worth a couple of million dollars!

Might not be the most expensive champagne in the world...but it is a pricey one...one i have had the privilege to taste a couple of years back.

Armand de Brignac also known as the Ace of Spades. This hand produced champagne if I remember correctly is sold at about $800 each!

They have a number of Russian beers on tap...they even have their own beer! Buyan Beer. Well...I just had to try their house beer.

Buyan beer. Smooth....thick....though it is high in alcohol content....it sure didn't taste like it. I did feel it a little after. But no regrets.

Pirozhki is essentially bread encasing some filling. I thought it was interesting that they came in threes, each with a different filling. It is something that is eaten very often in a Russian household.

The dish was also served on a Russian plate. Each one is hand painted. Man...do they keep to the Russian theme. I like!

Alright....back to the Pirozhki.

The bread was surprisingly moist and light. This wasn't actually a heavy starter! Cutting it in half helped....I got to try all three without filling up my tummy.

The Pork, Beef & Onion Pirozhki was my favourite. Extremely flavourful mince. The texture is similar to an australian meat pie.

I noticed the meat didn't seep through the bread which is interesting cos the filling was very moist. Well, kudos to the chef, soggy bread would have spoilt this dish...and this bread sure wasn't soggy.

This Pirozhki was my favourite of the three.

I would rank the cabbage Pirozhki second. The cabbage was stewed till it was nice and soft. It was chopped to bite size pieces so it was not messy to eat.

This reminded me a little of a popiah filling. Again, bread was not soggy...kudos to chef.

By now, I started to realise that the guys in the kitchen know what they are doing, and I got greedier.

This was the potato Pirozhki. I didn't really enjoy this. The mash didn't have that much flavour, and just tasted of potatoes mashed up. It would have helped if they added some spices or herbs to the mash. This unfortunately didn't excite me.

Khachapuri was YUMMY!! Think a pizza bread like crust with melted cheese on the top. Yes it almost looks like a four cheese pizza, but it isn't. There's no tomato sauce at the base...and it does not have italian herbs.

Very yummy though. I expected it to be quite strong in cheese flavour because it uses goat's cheese, but it ended up very mild...but flavourful. The cheese reminded me of a blend of mozz and cheddar blend.

One of the highlights of my meal now. Another traditional Russian dish that is served on New Years. (yes, new years is a big deal to the russian...they pig out I hear)

Pelmeni is essentially minced pork dumplings boiled in salted water and served with a beetroot sour cream dressing on the side.

One is meant to dunk the dumpling into the sour cream and pop it in your mouth with heaps of sour cream. MMMMM.....sour cream.......juicy pork....I am sold. The only bit I was apprehensive about was the beetroot bit. Well...I have never been a fan of beetroot.

Little pot of golden goodness! Each pot had about 7-9 dumplings...I lost count...they were too good.

The skin of the Pelmeni isn't too thick, nice round ball of mince inside. This reminded me of a Xiao Long Bao. The meat was juicy, well marinated with herbs. Great flavour combination.

The beetroot and sour cream dip. I like that they pay attention to even the little details. Presentation was always very pretty.

Drenching my Pelmeni with a heap of sour cream, well like they say..when in russia...do as the russians!

The combinations of flavour is a treat to the tastebuds. Juicy herbed pork flavour hits you first, then the sour cream cuts through that flavour and gives it a rich finish. The beetroot flavour didn't really come through which is good cos...errr...not a fan.

I couldn't stop at just two...i just kept popping them in mouth!

One of the things Russia is famous for is their vodka! When I heard they have a range of infused vodkas that they do inhouse....HAD TO TRY.

There are 20 different ones to choose from...some normal stuff like strawberry vodka....cranberry vodka...but there were some really unique ones like Lavendar, Mulberry etc.

The herbed vodkas like Lavendar and mint is higher in alcohol content because well....there's nothing to absorb the alcohol. Whereas the fruit ones, the vodka infuses into the fruit. So that is the one I picked. The milder one...a mulbery vodka shot.

When it arrived at the table, I was quite surprised, the colour of the vodka was so dark and opaque, well it looked like a cocktail shot!

It smelt wonderfully fruity, and at first sip I was super duper happy. It didn't burn, actually I couldn't taste the alcohol in the shot. It tasted sweet and fruity. It was definitely thicker because the fruit juices had infused into the vodka. The little berries at the bottom infused with vodka was a treat too.

When I was flipping through the menu, this dish peaked my imagination. It had stuff I like all rolled into one! Soup...check....lamb...CHECK!....spiced...check....hit me...I needed to try this....Karcho is what it is called. Essentially a Georgian Lamb Soup.

Karcho, the Georgian Lamb Soup was so so so yummy. I shared this...and can I say..I kinda regret it. I was digging the bottom of bowl...hoping for more of that yummy liquid.

It reminded me of a Minestrone soup with lamb in it and a punch of spicy heat. Oh man....it was so good.

It's a clear tomato flavoured broth, with heaps of finely sliced onion (boiled till they are almost completely melted away) to sweeten the soup, with tender pieces of lamb.

You gotta try it to believe me...words can't describe how good this one. The spicy soup went so well with the tender lamb. I wish they had a bit more lamb pieces though. What am I talking about, I wish I had more soup...FULL STOP! Heh!

Finally...Main course. Yes....I sure can eat huh.

If at a Russian restaurant...I think it is just a must to order Shashlik which is essentially roasted skewered meat. I was curious to see if the restaurant could get this right. It had to be full of flavour (meats are meant to be marinated overnight) and not the least bit dry.

Another reason why I had to order it was because it featured Sturgeon fish. Never tried the meat..only the caviar. I even googled Sturgeon to check out what the fish looks like...and can i say it is UGLY! Anywy...back to the Shashlik. The main came with pieces of skewered chicken, sturgeon and lamb, with a side of perfectly roasted peppers and a homemade tomato sauce that tasted like really good salsa puree.

The lamb was the highlight of the Shashlik for me. Well marinated...i tasted a hint of mint among the other herbs on it...juicey...tender....perfecto! The Sturgeon was surprisingly yummy. Not at all fishy in taste, had a flakey texture, kinda like mackerel.

This is the Sturgeon fish in the Shashlik dish. See the herbs and the texture.

Delicious lamb...still slightly pink in the middle.

Chicken, which lets face it...skewered...I expected...dry...tough...blah flavoured meat. WRONG. They used the thigh portion of the meat, so it was tender and juicy. The meat was well marinated with herbs...and I have a suspicion some yoghurt..which made this skewered chicken a class of its own.

The other main was Trout with Nut Sauce. Can I just say trout when it is not filleted is just DIFFICULT to eat.....when the wait staff shared that it is filleted...again...had to try.

Trout is one of my favourite fish, a greasy fish like salmon...but the meat is so sweet and tender!! Always a fish I enjoy...and i actually have very high standards when it comes to trout dishes. The fish has to be cooked just right, so that it is tender and juicy, right amount of flavouring to be added where it enhances the flavour of the fish but not over power it.

Buyan did well. The trout was very evenly breaded which gave a nice crunchy texture that complimented the soft flaky texture of the fish.

The nut sauce was slightly creamy and it helped enhance the flavour of the fish.

I likey. Will order this again...next time. heh.

Look at that piece of trout! perfectly cooked.

So I challenged the bartender to make me a special martini...something not sickly sweet...gin based...and unique. He thought all of 30 seconds and got to work...can i say...it was fab. Chilling the glass....tick...important step that some bartenders skip..he didn't. Good.

I was also delighted when he whipped out some fresh pears. I like bars that use fresh fruit juices instead of bottled stuff.

Mucking around with the bartender...he shook the right one...the shaker and not the russian nesting doll. :)

Pear and mint martini....can i just say it was delicious! The mint cut through the sweetness of the pear...totally refreshing!

Russian nesting doll a little disappointed i aint sharing!

Honey Cake was well...not what i expected. I expected a fluffy buttery cake drenched in golden sweet nectar. Instead it was a cake that had a honey graham cracker texture...and between the layers...salted butter. Quite hard to cut into and eaten with a berry jam of sort.

I think this was the only dish I thought was a little disapointing...but then again it just isn't what i had expected in my head and my fault...i didn't click on the little ipad arrow to see what it looks like.

Overall, this was a fantastic meal...and I think the next time I am there.. and yes there is a next time, I am having the Chicken Kiev for main!! mmmmmm.....

Buyan
Address: 9/10 Duxton Hill, Singapore 089593
Tel:+65 6223 7008

This entry is also uploaded on my fan page. Click here to read other reviews and events.

Jules Cafe & Bar

Tue, 21 Jun 2011 06:48:16 GMT

I can just hear a heap of Aussies in Singapore screaming that I am sharing this place, and actually I DID think long and hard whether I wanted to share this little secret haven...but well...good things ought to be shared.

I stumbled across this place by chance....actually they had me at Eggs Benedict. Heh. I am a eggs benedict freak! I can have that everyday for breakfast if it wasn't so unhealthy.

Tucked inside Braddell Heights Estate (5-10 min walk from Lorong Chuan MRT station), this place serves authentic Aussie fare...with Aussie portions to boot! For the portion they serve, and the quality, it is really decent.

A relaxed little bistro that seems to serve mainly the Australian School Community, but I have noticed more and more locals visiting it. For the quality and price, I can understand why. Most mains are in the mid $20 range, so it isn't too bad.

The brunch is the big kicker for me.

One of the few places that serve Grinders coffee! A smooth latte...good balance of milk and espresso...and it wasn't too acidic.

When my eggs bene arrived....I could not bear to tuck in...well that lasted for about 10 seconds....heh. My poached egg was so well executed!

Tender whites....encasing the golden runny yolk on the inside....a well toasted muffin to soak it all up! The sauce which is the important bit of a eggs bene....generous...good balance of creaminess and vinegar....

Portions are enough for two to share if you are small eaters... I am a small eater BUT I must admit I was quite disappointed I had to share it....though my tummy said thanks...it would have been too much.

A yummy Caesar salad. Again, generous portions....heaps of cheese..nice mixture of greens...topped with a perfect poached egg.

Chicken Parmesan! This brings me back to my boarding school days! Crusted chicken breast...topped with tomato sauce and cheese...it is like a chicken pizza! without the crust! YUMMERS. Served with fries and a generous portion of salad which consisted of rocket, beans, lettuce, cucumber, carrots...in a nice vinegrette!

The angus steak was done exactly to my specification..medium...and man was it a generous cut! I am a meat lover and I struggled to finish it....changed the fries to mash...and again...errr...too much. The mash isn't the instant stuff...def homemade and mashed. :) Generous portion of veggies went with my steak...for under $30! BARGAIN for the portion they serve.

BIG portion...do share!

This entry is also uploaded on my fan page. Click here to read other reviews and events.

Address: 15-1 Jalan Riang,

Tel: +65 6858 2827

In My Humble Opinion....The Best

Tue, 21 Jun 2011 05:50:48 GMT

I am a huge fan of Popiah. A mixture of chopped turnip, carrots, dried shrimp, etc made into a crunch stew like dish topped with hard boiled eggs, sweet dark sauce, chilli, garlic, something crunch, lettuce and wrapped in a thin rice paper pancake.

It sounds simple enough, but it isn't easy finding the right balance. Sometimes it is too wet...so the vegetables soak through the skin, sometimes the skin is too thick and all you have is a mouthful of flour or the vegetables are just bland. This stall i must say is the best I have tried, and I have tried a fair few "famous" ones.

The skin is tracing paper thin, the vegetables has a crunch to it, and that crunchy topping is to die for! It has so much flavour! A little pricey at $2, but honestly, it is worth a try!

They do sell their skin and toppings for a popiah party too. I must remember that. It is definitely worth it!

On a separate note, I have had many request on Culinary-ness, fans asking me to share hawker places I frequent. So I have done just that. This popiah and many other are featured there...do check it out if you are curious. I will constantly be updating it as I munch through the island. Click here for the hawker fare link.

DIY Popiah Set $78 (36 rolls)
DIY Kueh Pie Ti Set $38
(order one day in advance)

Chomp Chomp Food Centre Stall 19
Christopher Lee: 9680 8161

Bimbz Break

Mon, 13 Jun 2011 02:55:15 GMT

I heart heart Karen Millen. Well.. I have posted pictures of the dress previously on the model here...well here I am in it....sigh...i wish I was skinny again...gotta start exercising!!

The Straits Times; Life section

Fri, 03 Jun 2011 12:21:09 GMT

The national newspaper picked it up!! WOOT!

In memory of a loving friend..

Tue, 31 May 2011 10:40:15 GMT

Hi friends...

You guys know I hardly ever do this, the last time for the poor trishaw puller that was abused by some tourists.

This is in memory of a friend who passed on quite suddenly last year. Ellen, a lovely vibrant lady who was busy preparing for her big day as a bride and juggling her brand new role as a mum was taken away from her loving fiance due to leukemia.

Paul (a mutual friend) is going to be participating in the Gobi Dessert March (A 250km endurance running race of 6 stages spread over 7 days) in her memory. Ellen was a great supporter of the Tabitha Foundation, a charity that helps support the poorest people in Cambodia. We are trying to build a school for these children in her memory. We have hit the 9k pounds mark in fund raising with just 1k to go.

Please spare maybe one evening's money at the pub and donate to this worthy cause. Paul will be covering all his own expenses for this race and all donations will go directly to building the school.

The flight plus participation for the race has cost Paul SGD5,700 and he will be away from work (self-employed) for 8 working days which will the loss of approximately SGD12k in income. He has had to make some personal sacrifices on top of monetary ones. He has had to change his diet to ensure he eats the right type of food to keep his energy levels up (i affectionately call him Uncle Paul just to rub it in that he is getting OLD) for the training sessions and for the actual race. He has had to say goodbye to his social life too cos he is up at 4.30am on weekends to get some LOOOONG runs in.

So please dig deep and do something good. Here's the link http://www.justgiving.com/gobimarch2011

Thank you so very much.

Best regards,
Ness

Lazy Sunday Brunch

Sun, 22 May 2011 06:34:23 GMT

Checking out a new cafe near home. Very Aussie!!

Great brunch menu on weekends. And some great mains. Eg: homade gnocchi, barramundi fish... Grinders coffee!!

Very similar to illy coffee but better. Not as acidic and smoother.

And I can never say no when eggs Benedict is on the menu. Did have a small headache choosing today cos eggs royale looked good too. Essentially a eggs nene but with salmon gravlax instead of ham.

Eggs bene is $12, eggs royale $14.