Dim Sum at Xin Cuisine Chinese Restaurant (Part 2)

This is my second visit to Xin Cuisine Chinese Restaurant for tasting their famous dim sum menu. In previous visit I had tasted the century egg porridge, deep fried dumpling with fresh salad, chicken feet, shrimp dumpling and the deep fried ice cream. This time, though I also tried a few favorites dim sum like century egg porridge and chicken feet, I'll write only those dish that I've not covered in the previous post.

Shrimp & Vegetable Rice Noodle Roll (Prawn Cheong Fun)

Shrimp and vegetable rice noodle roll, or what people usually call prawn cheong fun or xiā cheong fun. The difference is that aside from prawn, this rice noodle roll also include vegetable as you can see the green color inside the roll at the left photo.

The rice noodle roll is quite smooth and silky, covering each prawn and vegetable deep into the dressing sauce.

Deep-Fried Vegetable Spring Roll

The next dish is deep-fried vegetable spring roll. Presented in a portion of 3 pieces on top of small oval plate with thin sliced carrot lining, the spring roll is a must try. Try to dip the spring roll into the provided sauce, you'll crave for more.

Mushroom Dumpling in Hot-Plate. Another interesting and must try.

Fried Sesame Ball with Chocolate, Red-Bean and Liquor Filling

The last dish we tried, and the best one is fried sesame ball. Presented in a portion of 4, the above sesame ball is something you can't miss. It looks like other sesame ball, but the real secret is the ingredient inside that ball. As you can see in the photo below, underneath the sesame ball layer is chocolate filling, mixed with red beans paste.

The Liquor Filling Fried Sesame Ball

The best part of it is the clear yellowish liquid at the center. That's the liquor filling for this sesame ball. It is fried in high degree temperature such that even after the outer layer is cooled, the liquor inside is still pretty hot. So beware for you who like to eat things fast. It may burn your tongue, but it could be the best sesame ball out there.

Recipe: French Macarons

This is a guest post by Kat about her journey cooking French macaron.

Blueberry Cheese Macarons

I got opportunity to write in my friend's blog about French macarons. So here I share the recipe to bake macaron.
It started few years ago when i ate French macarons at SweetSpot Marina Bay Sands. Ever since, I'm so crazily curious about how to make one. Finally I tried to bake one after I bought a microwave oven 1.5 years later. Since my kitchen is too small, I baked macarons using microwave oven. It should actually use a big oven.

My mom bought me a book written by an Indonesian writer about macarons recipes. Unfortunately the entire recipe written on the book are wrong because when I followed the steps in the recipe, it did not produce the macaron as I expected. The shells don't have the feet below, the top is not glossy and looks frumpy. At the end I throw away the book.

My first attempt baking macarons without any book was last year and it failed. It seemed that I over beaten the meringue so it was dry and broken and the mixture couldn't spread. So they all ended in trash.
My second attempt, the meringue is under beaten, the mixture is too flat and it didn't rise at all. The shell became flat like cookies.
This failure made me frustrated but I kept reading and looking for perfect macaron recipe. i read so many recipe and blog and try to understand how to beat the meringue until it become soft enough but not dry. How to fold in but not stir in.

So one fine Saturday night I tried to bake again and ended with successful French macarons! They had feet, smooth and glossy top, flat base and nice body. It seems to be a success case until I found out that it had air pockets when I bite. Then I searched in Google why my macarons produced airpockets and how to avoid it. Was it under mix, undercook or over beaten? So I tried again and this time I stirred not more than 50 strikes. I couldn't remember how many strikes I did but I was sure not I didn't strike it more than 50 times. The result? No more air pockets.

The method I use to cook macarons is the French method. Most people try the Italian method with great success with simmer sugar and water. The French method is more difficult but less hassle. Since I only have hand mixer I can only bake with the French one.
Some recipe says to age the white eggs for 3-5 days , some  says it doesn't really matter.
To lesser the hassle i never age the eggs. The day I want to bake the day i buy the eggs from supermarket.

So here are the ingredients.

The shell
 150 gr Egg whites
 100 gr Caster sugar
 180 gr Ground almond
 270 gr Icing sugar


Direction:

1. Begin beating the white eggs at low speed until it become foamy. Add slowly castor sugar  in the egg white then increase the speed to medium/high and beat until a firm meringue forms. One minute before become peak add the food coloring.
2. Shift the ground almond and the icing sugar.
3. Fold in the ground almond and icing sugar gradually to the egg white mixture. Do not stir in, you have to fold in from the bottom. Do not over mix as the mixture will became runny if you do so. The mixture should be like magma, flowing and shiny.
4. Put a baking sheet on a tray and using a plastic piping bag, create the shells onto a baking sheet at about 3cm wide. The mixture will spread a bit.  Some suggest using Silpat (silicone mat), but I use wax baking paper. I did try once though, using silpat, but the result wasn't good. It had fewer feet and the shell didn't rise quite well.
5. Once you've finished creating the mixture on the baking paper, tap the tray gently.
6.  Let it rest for 20-25 minutes.
7.  Bake them at 150 degree celcius for 12 mins or adjust it depending on your oven. Mine is 170 degree celcius for 15 mins.

Once the baking is done, remove it from the oven let them cool in the wire rack as the shells are not ready to eat, you'll need to pair 2 shells together, put the filling (read more about making the filling) between the shells and fridge them for about 24-72 hours.
I guess that's the reason why macarons is so pricey in store because the process take some time :D

Macaron shell

Note:
~If you don't want to be too sweet, add a pinch of salt onto the almond ground mixture.
~I only made 1/4 of this recipe ended with 15  macarons, to avoid disappointment when it fails.

Now let's make the filling
Chocolate Ganache Filling
120 gr heavy cream
240 gr dark chocolate (I combine it with white chocolate)

Direction:
Heat the cream over medium heat,  until bubbles start to form around the edge of the pan but don't let the cream boils. Remove it from the heat, add the chocolate, and let sit for 30 seconds. Slowly whisk the mixture until the chocolate is completely melted and smooth. Let it cool down in the room temperature and put in the fridge until ready to be assembled with the shells.

Blueberry Cream Cheese Filling
113 gr cream cheese
25 gr powdered sugar
1 cup fresh blueberry, chopped
1/2 half cup castor sugar
50 gr unsalted butter, softened

Direction:
1. Mix the cream, sugar and butter until smooth and fluffy.
2. Heat the chopped blueberry in medium stir, add a little bit of sugar and then heat them up until they are boiling. Once boiled, let it cool before mixing into cream mixture.

Blueberry Cream Cheese Filling

3. After it completely mixed, put into a piping bag, and it's ready to use. You can also put them in the fridge for later use.

Tonkatsu/Tonkotsu Ramen at Watami (Raffles City)

The last time I dined at Watami I enjoyed the special Kaisen Tori Kamameshi which I suggest you must try it. This time I am writing about different special dish. It's the special tonkatsu ramen.

Tonkatsu Ramen

Served in a quite big bowl and special pork broth, the ramen becomes one of all time favourites. If you go to other restaurant to find tonkatsu ramen like this one, you'll usually get ramen with fried tonkatsu. Watami serves differently. It serve ramen two slices of tonkatsu, boiled in the same special pork-bone (tonkotsu) broth producing very smooth contour and super tender, completed with boiled egg.

Tonkatsu Ramen

I find that the ramen served in Watami has slightly different contour. It's a little bit thicker than ramen usually served in other restaurants, but it's not too thick to make your stomach bloated eating it. As you can see in the picture left.

Completing the dining experience is Pasionfruit Mango Tea. As usual, it is served in a tall glass container (about 20cm), it will satisfy your thirst.

Pasionfruit Mango Tea

Kaisen Mori & Chirashi Gozen at Ichiban Boshi (Great World City)

Ichiban Boshi, a Japanese restaurant that offers Japanese dining experience with nuance of simplicity yet modern. Located next to the downward escalator to Basement 1 Great World City, you won't miss it as it is usually packed with people queuing during dinner time.

Kaisen Mori & Chirashi Gozen

The photo above was Kaisen Mori & Chirashi Gozen, the special dish they had when we visited last Thursday evening. It comes in a large tray packed with various yummy dishes. Let's start with the upper right bowl.

Zoomed up in the picture below is salmon and tuna with rice bowl. The rice bowl should actually have three type of fish, salmon, tuna and swordfish. Unfortunately we were told that they had runout of the swordfish and thus replaced by more salmon and tuna. Never mind, it's still as good as it gets. The rice is like the rice quite soft, like the one used to serve sushi. The salmon and tuna are chopped into small pieces so that it's easily mixed with the rice.

Salmon and Tuna Rice Bowl

The next at the white rectangular plate contains tiger prawn, salmon, codfish and scallop. The three tiger prawns are deep fried until the shell become crispy. Both fish, the salmon and codfish, are pan-fried. The salmon is perfectly fried and its skin become crispy.

Fried Prawn, Pan-fried Salmon and Codfish, and Baked Scallop

Unfortunately the codfish is a little bit too oily, though its skin is also crispy. Both are served with pink coloured house-special sauce. The left most on the plate are two pieces of scallop, baked with cheese on the top.

Completing the set are udon with fried bean curd, chawanmushi, an appetiser and two slices of watermelon.

With the set containing variety of dishes, it's definitely worth for the money spent. If you think you can't finish them all alone, you can share with your spouse or your girl/boyfriend as it is big enough to serve 2 persons.

Tempura Ice Cream

Completing the dining experience, I ordered tempura ice cream. It's ice cream covered with tempura skin and deep fried in the boiling oil. Once the oil is strained, it's topped with strawberry paste. You still can feel the warmth of the fried tempura, yet you'll feel the freshness of an ice cream inside.

Dorayaki (Juz Bread)

Dorayaki

We all know Doraemon, right? The blue and white fat cat that has bottomless magic pocket in this tummy. His favorite food is a yellowish brown color rounded cake called Dorayaki. Are you curious how yummy is dorayaki? Well now you can easily find one at Juz Bread.

Yesterday when I was curiously looking at what kind of cake is available at Juz Bread in One Raffles Place, I realized that they're selling dorayaki!!!

They are selling 4 flavor of dorayaki. Durian, creamy cheese, red bean and chocolate. I bought the durian and creamy chese ones.

At home, after I snapped a few photos (just in case they are as yummy as they look like), I tried the durian flavor first. The first bite is unforgettable. The durian taste is really strong and you can feel the durian contour when you chew it. The cake itself is pretty soft and smooth. Unfortunately the creamy cheese was a little bit letting me down. They put too much creamy cheese in the cake such that the whole cake just taste like cheese. You feel that you're eating cheese instead of cake with cheese filling.

Overall, I'd definitely want more the durian flavor, and I'll try the other flavor when I come back to the shop.

Where: Basement 1, One Raffles Place (previously known as OUB Center). Just head down to basement one via escalator near G2000. The shop is just opposite Starhub Center.

Yayoiken (Liang Court)

Yayoiken Japanese Restaurant, that's the complete name of the restaurant. Indeed, it is truly a Japanese restaurant, complete with the Japanese custom to bow 90 degree when greeting guests. Located at Liang Court's basement right in front of the downward travelator, you can't miss it.

If you're planning to have dinner here, I'd advise you to come around 6.30pm or you'll have to wait for long queue before they can get you a table.

There are a few signature dishes that this restaurant offers, all looks great on the picture, looks yummy and tasty.

Shima Hokke Set

One of the signature dishes from this restaurant is Shima Hokke Set.

Shima Hokke Fish

Shima Hokke fish is a grilled Japanese Hokke fish with silver lining on the skin. Served with the fish body sliced open and the skin facing downwards, it shows the golden color of the fully grilled fish. Sized around 25cm long and 15cm wide, it's really worth every cents you spent on this dish. What I particularly loved about this fish is the tenderness and softness. It's so soft that you'll feel it's melted in your mouth. However, do be careful with the little tiny but long fish bone when eating the fin. This is a must try if you consider to have lunch or dinner here.

Another dish that we order was the Tonkatsu set. It looks promising and yummy on the menu. Unfortunately my wife wasn't really satisfied with it. The tonkatsu contains about 20-25% of fat. So for you who love to have lots of pork fat, this will satisfy you. The rest of the set are rice, tofu, salad and the soup.

Tonkatsu

As I have mentioned, this is a truly authentic Japanese restaurant, hence be prepared to experience a truly Japanese culture here, like 90 degree bow when they greet guests. Another interesting one is that they do not provide spoon and fork. They only provide chop stick. So how to eat the soup? Well apparently they don't eat soup, they DRINK it. So yes, you bring the soup bowl up to you mouth and drink directly. Really an amazing experience.

With the authenticity and wide variety of food, they are priced quite reasonable. The sets are priced around S$12.90 each. I think it is considered cheap compared to other Japanese restaurant available.

Tonkatsu Ramen (Tampopo)

After tasting Black Pig Shabu Ramen last month, yesterday I tried another dish from Tampopo, the Tonkatsu Ramen. The pork cutlet (tonkatsu) is deep fried as you can see in the picture and I find the tonkatsu is crunchy and yummy. It is tender and cooked just right for the tonkatsu lover. So if you are a tonkatsu lover, this is definitely a must have.

Tonkatsu Ramen

The soup for tonkatsu ramen is a little bit spicier than the previous ramen I tried. This can be seen on the colour of the soup which is slightly reddish.

Hua Ting (Orchard Hotel)

After enjoying yummy food at Tung Lok Signature Vivocity last Monday, yesterday we tried another yummy ones at Hua Ting Restaurant at Orchard Hotel. Located at 2nd floor, it's hardly visible from the hotel lobby. If you can't find it, just ask to the friendly concierge and they'll be happy to assist you.

Arrived at 8.30pm, we were told to wait for the table to be prepared. Although it's quite late already, the restaurant is still pack with guests and it's not even weekend or public holiday eve. So I can assume that the food must be worth to try.

Here are the food we ordered

Combination of Pork Skin, Mayonnaise Prawn with Salmon Roe and Scallop wrapped by fried yam 

A combination of pork skin (on the left), mayonnaise prawn (center) and scallop (right). The pork skin is definitely the best of the three. It's a slice of cucumber with thin slice of meat and covered by thin yet super crispy pork skin on the top. The center is prawn dipped in mayonnaise and topped with salmon roe. Last but not least is scallop wrapped by fried yam.

Corn Soup with beancurd and mushroom

Honey Glazed Pork Ribs

The honey glazed pork ribs looks quite yummy. However we found that the ribs is not as good as it looks. It's not sweet enough and the tenderness is a little bit compromised. I was expecting a super tender pork ribs covered with sweet honey.

Hor Fun

The last dish we order from the menu was fried hor fun topped with egg.

We didn't order any dessert as the dishes portion were quite big and our stomach's full already. Perhaps next time we'll order the other yummy dishes.

Tung Lok Signatures (Vivocity)

After coming back from a short trip to Batam over the weekend and enjoying tasty ayam goreng bawang putih, my uncle and aunt arrived in Singapore and asked me where to have yummy food. My wife recalled that we had purchased 2 Tung Lok Group Restaurant vouchers from Groupon few weeks before. So we decided to bring them to Tung Lok Signature at Vivocity.

I made reservation for dinner at 7.30pm and when we reached there, a staff greeted us with smile and ushered us to our reserved table. They offered us their signature dishes and the recommended ones. We  decided to pick them ourselves.
Below are our choices.

Fish Maw Soup

The above fish maw soup is a must try. However I fine that a little bit vinegar would taste better.

Roasted Duck

The roasted duck above is served together with few slices of dumpling skin to wrap them. The staff didn't wrap them for us though, so we had to figure out ourselves. First, you laid down the skin on my small plate, then apply the sauce through out the skin and put the slices of cucumber and roasted duck on top of it. Wrap it like the picture below and it's ready to enjoy.

Roasted Duck wrapped in dumpling skin

Note: if you do not like so much salty, don't apply too much sauce on the skin.

Baby Kailan with prawn

For vegetables, baby kailan with prawn is our choice.

Mango Ice Cream in young coconut

We ended our dinner with unique dessert, a mango ice cream in young coconut. Unfortunately the young coconut was not that young, so it's a bit difficult to grab the coconut. Otherwise it's a perfect dessert.