The Handburger @ City Hall

Nope. That not me. I'm the ugliest duckling that hides behind the camera.

Its been the longest time since I've heard lots of good comments and recommendations, yet surprisingly not many food blogs have done reviews on this place. After finding much needed time and star alignments, I finally did the plunge and had the opportunity to review this place. Just a bit background information on The Handburger. Did you know that they are established by the same management as the Soup Spoon. Well. Now you do.

Intriguing Menu

Interesting play for they menu design. The clipboard reminds me of the waitress taking your orders in road dinners in America which the whole burger industry is born from. Now gone are the routes and up with the shopping malls, but its subtle touches like this that remind us of the root which we origin.

I bet you can't say no to these.

Beer Battered Calamari

The Beer Battered Calamari was huge and were piping hot went they arrived on the table. Each ring is cover with a chunky crust, which is crisp and not oily. Upon biting into the ring reviews a tender and not too elastic squid. There are also a variety of dipping sauces condiments that are paired with the calamari for your choice. Unfortunately, you can only choose one of of the whole array of assorted flavors which makes it rather disappointing. I went with the Garlic Aioli which is surprising better than the normal mayo or Tatar sauce that is commonly served. Its slightly similar to mayo, but with a bit spicy and garlic tangy in it. I couldn't stop dipping into it. Make sure that you eat these hot to truly enjoy them at their highest potential.

Pulled Pork Burger

When one think of burgers, the instead though is patties. The Pulled Pork Burger as the name suggests is shredded pork which is pulled from the bone, which the tender pork flesh is slowly cook to a tender. Each mouthful is a juicy meat is drowsed with homemade barbecue sauce that engulfs all senses. The slaw on top seems to be a mix of onions and skinless tomatoes which has a sweet and tangy vinegar slight sour, compliments the heavy and robust barbecue sauce. Striking a balance between sweet and savory. All these sits on a bed of coral lettuce, tomato and toasted rustic bun. Just make sure to pick your teeth later with all those gummy strings of pork stuck between your teeth.

Tandoor Chicken Burger

Have craving for Indian food or satay. Not to worry. Handburger has many burgers to satisfy anyone with any craving. As one would come to expect this burger would take many traits from what its name suggest, tandoori chicken. The chicken is fragrant and well seasoned, a little less spicy that what I expected. The thigh meat was marinated in yogurt cucumber, red onions, hand cooked masala sauce and mint mayo. Sits on a sweet mango chutney, coral lettuce, tomato and toasted spinach and parmesan bun.

Duck Leg Confit Burger

The French come to detest what of which is American food, the burger. Thus you don't see the presents of it in french cuisines. Asking for it would invite stares and a slap across the face. Interesting the people in Handburger beg to differ from tradition and includes this fusion burger into their menu. This is also one of the more raved burgers in Handburger.

No wonder praises of this are sang. The duck is tender and moist. The meat simply flakes off when cut into, shows a slight pretty pink. No pungent duck smell could be detected. Instead the pairing of the mandarin oranges bring this dish is a even new high. The impossible natural sweet of the thin wedges of oranges preach on the boneless duck leg confit makes prefect bliss that words can describe. The mix of baby snow pea sprouts and coral lettuce add texture and the much welcome of green. All sits on a toasted caramelized onion bun. Only difference between this and the original duck leg confit is that the skin here is limpy instead of the crispy texture that one would expect. Though this is a small trade off of a wonderful gastronomic burger. If there are 5 stars I would give a 7. Highly recommended.

I noticed that different burger buns are selected based on the respective ingredients that goes into making the burger. Shows that intricate planning and careful consideration was really taken to bring out the best of each burger. Not some random cash cow industry that churns out money.

All burgers comes served with a choice of either Straight Cut Fries or Chilled Stuffed Tomato for the sides.

Straight Cut Fries

The fries here are deep fried still with the skin attached. Its crisp in the outside and fluffy in the inside. Love the extra texture that the skin brings about compare the normal fries that we are accustom to get. The default dipping sauce is barbecue sauce, unless you request accordingly.

Chilled Stuffed Tomato

Bursting with natural goodness.

This is a rather unique dish. A chilled peeled skinless tomato is stuffed to the brim with coleslaw of purple lettuce, carrots and onions. The coleslaw has a minute nature sweetness and seems to be toss with a slightly sweet and mild vinegar. A splash of special carrot and sesame sauce to add for dressing. This dish is extremely unique and at the same time health, a must try for the health conscious. Taste wise it may not appeal to everyone, but I urge you to give it a try.

Lemonade Mint

This is basically crushed iced lemonade with mint. The mint does add a refreshing touch to the drink. However, I find it a bit too sour. If the drink were to be slightly sweet that would be the better.

Lychee Mint

The sweet fragrances of the lychee and the refreshing cool mint together with crush ice makes this a real winner drink. This two ingredient do not overpower one another, one can taste both lychee and mint distinctively. Really nice drink to wash down those greasy burgers. Makes all my friends jealous for now ordering this.

The environment is brightly lit and compact seating. Thus sitting can troubling if you were to go in large groups. The tables reminds me of the canteen and school diners that we have in your childhood days. Service wise the staff are usually young waiters and some are a bit slower to react, but do not let this falter the great kitchen staff that prepares your food. Due to the small kitchen, you may not to wait a while (depending on the crowd) for your meal to arrive. However, trust me its worth it.

Handburger dares to be difference and innovative, greatly differentiating the man from the boys. Breaking every rule that there is to making a burger and yet succeeding in across that thin line between gastronomic explosion and total disaster. It is not art here that we see, but a stroke of genius that makes creatively melts all the flavors together in present harmony. Proofing that there is more to it, then just plain hamburger.

The Handburger
252 North Bridge Road
#B1-77/78 Raffles City Shopping Centre
Tel: 6334 4577

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.

Hanabi @ Odeon Towers

Japanese are really good at stone garden sculpting.

Bamboo grove sends you to tranquility.

Modern Japanese dining interior

My bro and I were craving for some Japanese buffet, but Sakae Sushi standards just wouldn't make the mark for us anymore. Thus we decided to up our buffet a bit more and pay a visit to Hanabi at Odeon Towers.

The ambiance is really nice. Side tables are situated near the entrance where one can view the beautiful exterior designed for the strong Japanese dinning feel. The interior is brightly lit and sufficiently spaced. If you prefer a more quiet spot, there are bar seats where you can view the chefs at work. Even chat with them and ask for recommendations.

Chawamushi (Steam Egg Custard)

Chawamushi here is really nice. Soft and smooth. Taste is creamy and savory. Too bad they come in such small tea cups. I had to order more to eat my fill.

Sashimi Moriawase (Mix Platter)

Consist of Tuna, Salmon and Yellowtail sashimi. Sashimi is relatively fresh and flesh is sweet. Tuna is really fresh. The tuna batch much be really good.

California Maki (Crabstick / Avocado)
Spider Maki (Soft Shell Crab)

I'd have to admit that Hanabi strengths isn't its sushi or maki. As seen above the maki is poorly done. The roe is badly distributed and practically falls apart when lifted off the plate. Big minus for presentation. Thank goodness taste wise is still acceptable.

Yaki Niku (Beef Teppan Sauce)

This is really good. Honestly I don't know which portion of the beef did this cut come from. It was a complimentary dish from the chef. The beef is seared on the outside, yet tender in the inside. Too bad it complimentary or I would have ordered more.

Agedashi Tofu (Fried Beancurb with Soy-based Sauce)

I love the Agedashi Tofu served in Hanabi. It comes off clean and clear. Just the way I love my tofu to be. The sauce is faintly salty with a hint of sweetness, goes really well when pair with the tofu. Some places use too much corn flour for the coating, resulting in a sticky starchy layer, destroying the simple flavours of this dish.

Chuka Iidako (Seasoned Baby Octopus)

Though above average. The sesame oil was a bit too much for this retention by Hanabi. The baby octopus were really crunchy. Nice.

Zaru Soba (Chilled Buckwheat Noodles)

The Zaru Soba is rather disappointing. The noodles are rather brittle and coarse. In addition, the dipping sauce was a bit too salty for my liking. I never forgot my Japanese friend's dad soba, so smooth and dipping sauce is salty with a sweetness kick. Apparently he was a chef. Thus my high standards on soba.

Tempura Moriawase
(Prawns and Vegetables Fritters)

The Tempura Moriawase is a mixed of tempura. 2-4 prawns accompanied with brinjal, sweet potato and lady finger. The prawn here is not bad. The batter is light and crisp. Goes really well with the tempura dripping sauce, though I prefer it a bit sweeter. It would have been better if the layers of the tempura were more, giving tempura its unique crunch and texture.

Ebi Furai (Prawns)

Similar to the ebi tempura, but the use of batter is substituted with bread crumbs instead. Compared to the tempura, is less oily. However, I prefer the tempura version. As the light batter is appealing, especially after dipping the special sauce.

Tonkatsu (Breaded Pork Cutlet)

Rather average. Incomparable to other restaurants. Cutlet is a bit too dry for my liking.

Sakana Furai (Cream Dory)

Rather disappointing. The fish fillets were so thinly slice that it doesn't feel like those frozen fish fillets from the supermarket. Give this a miss.

Sakana Furei (Breaded Salmon)

Similar to the previous one, but the use to salmon instead of dory. This is rather average too. The similar problem is over frying resurfaces, resulting in a dry flesh. Order the teriyaki version instead.

Tori Karaage (Bite-sized Chicken)
Average. Not too dry or over seasoned.

Shishamo Furai (Japanese Capelin)

The Shishamo is rather nice in the alternate form, instead of the more common grilled version. The breadcrumbs added texture and crunch to the party. However, the addition of oil and breadcrumbs to adsorb the oils has also made this rather greasy. Those who are more health conscious should avoid.

Kabocha Korokke (Pumpkin Croquette)

Instead of potato, the use of pumpkin is used inside. Really ingenious of them. The heat of the bubble oil really brings out the natural sugars of the pumpkin. Also pumpkin is more healthier compared to potato. Up taste factor and nutrients. Two birds with one stone. I wonder if a sweet potato or yam version will surface soon in the near future.

Saba Shioyaki (Mackerel with Salt)

The best. As in cream of the crop. This dish is good enough for revisits. The mackerel is grilled to perfection with crispy skin and oily flesh. Coarse sea salt is sprinkled on the surface to add flavour. I just can stop having this. Lots of Omega 3 fatty acids. Who says one can't enjoy greasy food without being health.

Sake Teriyaki (Salmon with Sweet Soy Sauce)

Sake Teriyaki is tender, but taste wise is average. If only they marinated their fish before hand. As the flesh is bland.The over reliance of the sauce smeared on the top, just doesn't bring this dish up to mark.

Kushi Moriawase
(Skewer Platter - Chicken, Capelin and Mushroom)

Chicken is tender and slightly charred (in a good way). Brings out the smoky goodness of the grilled chicken. The Shishamo is all excellent, though a bit drier then my perfectness. The shishamo plum and filled with roe, burst open when you bite into them. Mushroom is just dry grilled over the charcoal. Giving it a slight smoking taste, not overly done or too dry.

Tebasaki (Mid-joint Chicken Wings)

The grilled chicken wings are really good too. Tendered and juicy. Though a slight longer grill would be better. As the skin wasn't as crisp as I come to expect. Small piece of lemon to rip the oiliness and add a slight acidity.

Buta Koshoyaki (Pork Belly with Pepper Sauce)

Another great hit. The pork belly are real tender and has a slight marbling of fat. On top of that it is slice really thinly. Imagine get a heap of strings of pork belly and munch in within your mouth. As the natural juice and pepper sauce mix in harmony in your mouth. Heavenly. My brother's only complain was that he did not over rice to go with this.

Ninniku Yaki Meshi (Garlic Fried Rice)

Thus problem solved. We ordered rice. The garlic fried rice is really fragrant. I detected a slight bitterness, due to over frying of the garlic. However its still acceptable. Dragon's breadth for you?

Sake

Cola Float

Got some vouchers, thus the redemption of the two drinks. Theses are not in the buffet menu.

Laughing man stole my identity.

Saw the cast of Sayang Sayang. Lucky me took a picture with Michelle Chong.

Overall I find Hanabi with some hits and misses. Samashi are fresh, nigiri and maki are average but suffer poor presentation, agemono (deep fried) hits are their prawns but suffer poor meat dishes. What really shines are their yakimono (grilled) and ippin mono (popular dishes). Therefore plan properly before ordering.

The service wise is good and prompt. However, as the office workers flock in to dine. The service would slow down a bit, but still relatively acceptable. I love the way food portions are done. Sushi and maki clearly state their serving portions. Grilled and tempura items are all portion to be single servings, even rice and noodle items are relatively small but sufficient. Thus one can really control the serving portions. Allowing me to plan carefully and reserve extra space for other good eats.

Hanabi Restaurant and Sake Bar
331 North Bridge Road
#01-04 Odeon Towers
Singapore 188720
Tel: 6338 6626
Website: http://www.hanabi.com.sg/

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