Whats to come...

Event in Raffles City Hotel

Hair Stylist working their magic.

I was fortunate enough to attend a beauty event at Raffles City Hotel Ballroom. The meal consist of a Western Dinner Cuisines. Really enjoyed it.

Fresh Assorting Bread

Hotel Bread is totally a different league from those you get from any bakery store. I was so spoilt from the large variety of choices right in front of me. They were warm and aromatic when broke into. I couldn't stop eating these, especially with smooth silken butter spreaded on it. Every single bread sends me one step closer to heaven. If these breads were sold in a bakery, I would gladly buy them daily.

I must specially mention that there were two dinner bread that I was very fond. Firstly, was the rough grind whole grain mini loaf which was coarse in the exterior and yet very well layer interior and smells of summer and grains when bite into. Secondly, there was this regular bun. However, parting it reveals a tomato texture. I curiously bite into it and was totally blown away. There was a distinct tomato paste flavour kneeded into the dough, the presents of tomato skin where even in the bread. Strong yet not over powering the bread's nature aromas. Very unique and totally ingenious. Best bread every eaten period.

Garden Grown Green Salad with Pear, Orange Wedge, Roasted Pine Nut, and Orange Balsamic Dressing

The salad really brighten up my day. I was really tired upon arriving from the event, but this salad really perch me up. Every ingredient is fresh and crisp, pairing sweetness with a hint of sour. Neither of the ingredients overpower every other, but were at a harmony. The incorporation of the pear and orange where pleasant and balsamic vinger to the party was greatly delightful.

Baked Fillet of Snapper with Olive Oil and Herbs, and Chanterelle Jus Saffron New Potatoes and Sauteed Green Bean and Shallot

I had really expected more out of this dish, thus was a bit disappointed on how it turned out. For starters, the fish was dry and flavourful. The sauce drizzled on it was a bad combination on the fish. (Think bak-chor mee mee mushroom sauce). Really disappointed.

Confit of Chicken Thigh Roulade, Infuse with Five Spice, Honey Sweet Potato Mash and Light Port Wine Sauce

The chicken however was very lovely and tender. Meat is well perfected and seasoned. Pairing of the sweet potato mash bring a hint of sweetness to the savory dish. Nice. Too bad portions was small.

Warmed Bread and Butter Pudding with Apricot Compote

The pudding is soft and smooth. When paired with the fruits and cream custard, proved to be a big favourite amongst all the guest. I was neither overly sweet or clogging to the throat and went down nicely. The smooth pudding, rich temperate fruits, nutty bits of walnut within and a splash of warm creamy custard. Seconds anyone?

There were serving of coffee/tea and nice warmed biscuit after dessert. Though odd since it was served after dinner, but who's to complain since they was equally top notch as their bread at the start of the dinner. I worship the hotel's pastry chef.

Imperial Treasure Nan Bei Restaurant

How I miss the food here.

The restaurant boundary deco is rather distinct. Impossible to miss.

It was my grandmother's birthday. Thus the luxurious layout of food. I've actually been to Imperial Treasure Nan Bei Restaurant a number of times, but didn't have the fortune to take any photos of this place. Now lets cut to the chase and introduce some really great Chinese cuisines.

Condiments to go with the food.
Their chilli paste is really special, made of dried shrimp and belachan.

Candy Walnut

Instead the normal peanuts or mixed nuts that are serving in most Chinese restaurants, Nan Bei serves up candy walnut to its customers. They honey glazed and roasted. Really different way to start a meal. I can't get enough of these.

Chrysanthemum Tea

Longevity Buns

More lotus paste then bun.

Braised Shark's Fin with Crab Meat and Bamboo Pith

Chunky to the brim with ingredients.

The shark's fin is exquisite. Each bowl is so packed that its more like a stew instead of a soup. I could really see the comb pieces of shark's fin. They were very generous with the crab meat too. The meat are really smooth and sweet. Though I prefer the soup to be tact bit more "thicker".

Roasted Duck

They even name their roasted duck "golden plated". No joke at all. I've never eaten a roast duck nearly as good as this. The flesh is at an impossible tenderness and juicy without being oily. In addition the chef did a good job removing the strong duck "smell" that some people dislike. Needless to say, when is a roast duck without its crispy skin. Its crackling good. Highly recommended.

Steamed Live "Soon Hock" Fish

Somethings simplicity is the greatest enjoyment in life. Just like this dish. The fish is smooth, but yet its firm flesh doesn't brittle or fall apart when picked up. The clear soy sauce base isn't too heavy and really brings out the freshness of the fish. Not a hint of "muddy" taste detected at all. One can tell that creating this simple dish, isn't all that easy at all. Since the pairing of ingredients and timing is essential in this dish.

Salted Egg Yolk Prawn

The prawns they serve here are huge. The blissful bits of salted yolk perfectly coats each prawn. Sulking all the bits of yolk coating them is really addictive. The prawn are crunchy, very "Q" and fresh. Though I was a bit disappointed that the flavors didn't really permeate into the prawn flesh. A point to note. They even remove the legs and dirty bits in head for the convenience of the customer and to absent those funky unwanted flavors.

Braised Mushroom & Sea Cucumber with Vegetable

I don't really appreciate sea cumber, thus I shall not comment on it. The mushroom though is really juicy and chewy (in a good way).

Braised Spinach with Beancurd & Assorted Mushroom

This is my person favorite and so does my whole family agree. Each time we come here. This is a must in our order. The spinach infuse beancurd sits on a canopy of extra braised spinach and is sprinkled with mushrooms. The beancurd is so soft that you can practically slurp its rich egg tofu up. Within it is bits of spinach that gives it a great contrast with smooth texture of the beanurd. The base of the beancurd is shear crisp giving it additional "wok heat" enhancing the taste. Recommend to die for.

Baked Pork Rib with Taro Sauce

The pork ribs are marinated with taro sauce (apparently something my grandma using in her vegetarian dish. Sorry about unable to find the English translation). Its like magic that the chefs are able to make the top layer is crispy and yet the fat just below it is totally soft, before you pop it into your mouth and watch it slowly melt away. Meat is tender and doesn't even cling into the teeth.

Stewed Eggplant Minced Pork with Thick Noodles

At a first impression. It seems like the common mee pok that you would see in the hawker centre. I assure you. Hawker and restaurants "mee pok" are miles apart. The noodles are super springy and break cleanly with each bite. I must admit. I am very impressed with what they did to the eggplant. It doesn't have any slimy texture and the sticks of eggplant is very tender, no sign of overcooking it. For a eggplant hater I'm impressed.

Sweetened Almond Cream

Lastly is the almond cream dessert. Nan Bei version is not as thick as those outside, which I feel is a better retention of the almond cream. Since sometimes the thicken cream would make it very clogging to consume after a few spoonfuls. Not so with this version. I also like it as it is sweeten just slightly, not too sweet that it overpowers the nature aroma of the almond.

All these award guarantees top notch service.

Service is really top notch. Each dish is served into personal serving for the waiting staff and after each dish the plates are switched with fresh one. The managers were always checking with us whether the dishes were up to our satisfaction. I can see why they are even awarded the Singapore Service Star for their even prevailing good service. All these of cause comes at a price. However, Nan Bei Restaurant is that so extremely good at its service and food, that I believe every dim spent was all well worth it.

Imperial Treasure Nan Bei Restaurant
391 Orchard Road
#05-12 Ngee Ann City
Tel: 6738 1238

Childhood Memories

Dippy the up market cousin of Yam Yam.

Meiji is bias against strawberry flavor.

Matchsticks! Children shouldn't be allowed to play with fire.

I remember the times I would bug my mum when we pass by the mama shop (provision shop), to buy me Yam Yam to snack on. Long are the mama shops gone and slowly disappearing into the shadow, but Meiji Yam Yam are still present though hard to come by. I happen to get these instead. "Dippy" are also by Meiji, but under a different look. I came by them while in NTU's bazaar fair 2 weeks ago. They were at the same pricing as the Yam Yam ones, thus I decided to try them out.

Taste wise they were not as sweet as the sugar syrup moose of the Yam Yam ones. Instead they are more chunky and thicker moose. The strawberry even have bits of seeds inside.

Aoba Hokkaido Ramen

I love Japanese Restaurant displays.

Crate lamps? A new hip?

The closer you are to the sign. The closer you are at the end of the queue.

As any typical Singaporean. I rush to the longest queue and await eagerly for my turn to enter this new ramen stall. Apparently this is the 2nd branch of Aoba, with its first one in Manpuku.

Finally inside.

Menu.

Spoiled of choices.

Fortune stick or chopsticks?

Shoyu Corn Ramen

Shoyu Cha Shu Ramen

Miso Corn Ramen

I just couldn't resist another photo.

Ramen wise. The noodles were very "q". Goes great with the broth. The soup broth was really full bodied and nice. However, after 3 of 4 consecutive spoons. It can be very salty. I had a "tough" time enduring the saltiness, just to savor the bits of sweet corn kernels that had sank to the bottom of my bowl.

There isn't a lot of difference between the different bowls of ramen. They are mainly differienated with their toppings and the soup broth that goes into the bowl of noodles. The cha shu (a bit thin) would have more slices of meat and the corn ones have lesser meat and a heap of corn kernels and a nob of butter. The soup is really salty. (This is coming from someone who loves salty food. You have been warned.). The butter does bring out the corn sweetness and seems to make the soup smoother. I got a perfect shoyu egg with a runny yoke. My two other friend weren't so lucky, with overcooked eggs. Standards are a bit varying. Miso broth is saltier than the Shoyu broth.

The service suffered a bit with new staff in a new branch. However, I applaud the service staff for stopping a couple from cutting the queue (its was a really long queue). No priority to anyone. You wait in line. Interesting fact.

Ajisen management brought in Aoba Ramen. *Shock*

Food for thought.

Aoba Ramen (ION Orchard)
2 Orchard Turn
#B3-25 ION Orchard
Tel: 6509 9394