Fiorentina : Going Italian at Grand Hyatt Tokyo

It was an early Christmas at Grand Hyatt Tokyo, where the surrounding roads were already decked out in picturesque festive lightings. Against the backdrop of this gorgeous view, I had an amazing dinner at Fiorentina, which brands itself as a casual Italian cafe but serves food that matches the level of fine-dining restaurants. 

The meal rolled off to a jolly good start with the antipasto misto (¥1800 for small/¥2500 for big), a classic platter featuring Parma ham with melon, oh-so-sweet marinated tomatoes, lasagna stack, shrimps in pesto and smoked Maguro. These delish bites were the perfect companion to a glass of red wine, which are part of the extensive selection. Fear not if you are at a lost as the friendly staff would gladly assist in recommending the best wine to pair with the food. 

Besides three types of course dinners, guests can pick from the ala carte section which offers a good range of pastas, risottos and main courses. Every now and then, look out for special highlights featuring dishes made with seasonal ingredients such as the prized Italian Porcini during autumn. 

Like any other Italian trattorias I visit, I always stick to a classic plate of Carbonara (¥3000) and Fiorentina's version was incredibly tasty. The homemade fettuccine is tossed in eggy sauce with Italian pancetta and porcini, making this a simple yet comforting staple to savour in the surroundings of warm and flattering lightings. 
The beef tagliata (¥3900) is also in the top of the game.  As a brown-hair wagyu breed raised in Kochi prefecture, this Tosa Akaushi (土佐赤牛) has the right balance on fats and lean meat which I prefer, compared to the top grade Kobe Wagyu which tends to be overwhelmingly rich. 
A meal here is never completed without the excellent desserts and pastries by its award-winning pastry chef. My previous experience with their cakes were impressive and I was not disappointed this time round as well. For instance, the Green Tea gelato is a treat for all senses; a lightweight construction that presents a tower of silky smooth vanilla gelato on a bed of bitter matcha jelly and red bean. 

Taking the throne in one of the most innovative sweets so far is this Shosai. It is distinctive in its peppery essence compacted in a crunchy sheen beneath the coffee beurre and chocolate mousse. The flavours are not too aggressive and the mousse is exceptionally smooth. 

Some strange chocolate cravings hit me that night and hence the Chocolate Fondant. I wish there was more of the flowy lava but for the intense darkness it beholds, my soul was elevated to untellable spiritual heights. Pairing the desserts with my warm cuppa of Japanese Cappucino, the night is still young.

Fiorentina @ Grand Hyatt Tokyo

6-10-3 Roppongi, Minato, Tokyo 106-0032, Japan

Daily 9am-10pm

Reservations: +81 3 4333 8780

Visit here for menu and details

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Colony @ The Ritz-Carlton : NEW 3-Tier British Afternoon Tea

After a six-month period renovation, the all-time popular buffet restaurant arm of The Ritz-Carlton Millenia Singapore, opens with a new concept and name called "Colony", which draws inspirations from the rich heritage of Singapore's colonial history. What could be better to relish an authentic afternoon tea experience than having a traditional British style three-tier afternoon tea set here?  

In fact, decor is a key draw here.I was instantly attracted to the eclectic settings when I stepped in. Adorned on the walls and partitions are old maps, photographs, alongside with vintage black-and-white crockery which I secretly wished I could bring some back home. 

In line with the concept of the restaurant, there is some local twist to what would otherwise be a strictly English tea. The golden raisins and plan scones, baked in-house, was served with scented Kaya jam, clotted cream and lemon curd, which somehow reminds me of a delicious Kaya toast when I put everything into my mouth. The second deck and third deck feature an assortment of sandwiches and sweet pastries, including a entire slab of peppered foie gras on beef pastrami! Simply too indulgent! 

But if you jumped to the conclusion that it is the usual mixed of sweets, savouries and scones, then you are wrong. It includes a plate of incredibly fluffy savoury pancake, topped with sour cream and French caviar for that touch of luxe.
And when it comes to tea, it's serious business here. Go for the signature brew called Colony Tea, a custom blend of black and white Sumatran tea leaves from Tea Bone Zen Mind that is soothing without any bitter or harsh tang. 

The most unique aspect is the addition of flavored syrup such as French Rose, Ginger, Lavender, Palm and Cinnamon, Pandan and Pineapple to enhance the tea. They work to tease out the nuances of the tea and create a therapeutic experience as one slowly sips along with the light bites.

Available daily except Sundays, this afternoon tea also comes with a glass of Moet & Chandon Brut Imperial Champagne. Indeed, Colony doesn't only set itself apart from other local high tea by virtue of its nostalgic charm, the quality of food and tea are highly accomplished as well. 

If you favour both substance and style, this would fit the bill. 

Champagne Afternoon Tea is priced at SGD 49++ per person

Colony @ The Ritz-Carlton, Millenia Singapore

7 Raffles Ave, Singapore 039799

Mon-Sat 3.30pm-5.30pm (Last Order 5.15pm)

For reservations, please call 6434-5288 or email rc.sinrz.restaurantreservations@ritzcarlton.com

Website: http://www.ritzcarlton.com/en/Properties/Singapore/Dining/Colony/

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Saryou Suisen 茶寮 翠泉 Kyoto : Hidden Good Find

This place may not boast a long history but it  is definitely one of the most promising tea houses I've ever visited in Japan. 

Like many of the Kyoto tea cafes, Saryou Suisen dishes out standard sweets such as parfaits, zenzais and latte. However, it is rare to have Warabi Mochi made freshly upon order and served to the guests WARM with kinako powder and black sugar syrup. 

出来立て、ほっこり抹茶わらびもち　（￥630）

ご注文いただいてから作る、出来立てわらびもち、口の中でとろりと溶け、甘さと温かさが口いっぱいに広がります。

The plate of green gloop might not appeal in looks but the taste is excellently rich and not sweet at all. It's soft, less chewy and more stretchy than the typical warabi mochi. 

If you ever tasted this freshly made version, you will find it difficult to find another one which can surpass this level of deliciousness. It is THAT GOOD.

抹茶あわ雪氷 (800 yen)　＋　抹茶ソフト (250 yen)

ふんわり氷にたっぷり抹茶を和えた抹茶氷と練乳氷を合わせました。

Instead of the parfait, we opted for the lighter kakigori disregarding the fact that the weather was chilly. I topped up the soft serve at an additional ¥220 as I use this as a benchmark to compare between matcha cafes. And this soft serve is not tame at all; creamy, smooth with a lingering milk aroma, making up for the kakigori (half matcha and half condensed milk flavor) which was less fluffy than expected.

まろ濃い抹茶オレ(630yen) 

丁寧に点てた濃い目めお抹茶の上からほんのり甘いミルクをエスプレッソのように注ぎ込みました。

Last but not least, their beverages are the definite companion to any of their sweets. The matcha 3D latte art will most likely evoke the child in anyone and put a smile on your face but it is more than just presentation. 

The warm latte is an especially comforting treat in autumn but if you are hankering for the authentic zen experience, it's none other than the O-matcha (¥680)

お抹茶　（お茶菓子付け）￥680

Saryou Suisen 茶寮 翠泉

Karasuma Oike outlet 烏丸御池店 

Kyoto shi, Nakagyo ku, Ryogae cbo, Oshikoji Dori, Agaru Kinbukicho 461 

(Same building as Karasuma Medical Mall ) 1F

〒604-0846 

京都市中京区両替町通押小路上ル金吹町461番地 

烏丸メディカルモール１階 

TEL : 075-221-7010 

Daily : 10.30am-6pm (LO 5.30pm)

Closed every Wed

Access: 5 min walk from Exit 2 Subway Karasuma Line, Karasuma Oike Station

地下鉄烏丸線 烏丸御池駅２番出口より徒歩５分 

Map : http://www.saryo-suisen.com/shopinfo2.html

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Kichi Kichi キチキチ : The Omurice Show Since 1978

Thanks to my good friend's recommendation, I finally visited this small western restaurant which specializes in Omurice. Helmed by a one man chef Yukimura Motokichi, this place sits up to only 8 pax and reservation is strongly recommended unless you want to have dinner at 9pm or so. 

Diners are expected to arrive promptly at the reservation time. During our visit, there were people who walked in but they were all turned down by the chef, whom I think is already a half-celebrity considering his numerous media appearances. 

While there are a few western main dishes such as beef stew, chicken cutlet and croquettes on the menu, there is only one kind of Omurice--ふわふわの逆さオムライス　"Fuwa fuwa no Sakasa Omurice" (loosely translated as "inverse omelette rice") Choose the size of your rice (half 1350 yen/regular 2500 yen), which is pre-cooked and arranged on the plate before the chef cooks the "omu". 

Having dished out the same omurice for so many years over and over again, Chef Yukimura has that air of confidence, or perhaps a strike of chef's arrogance as he pours the omelette over the rice with a practiced hand. 

He then slices it into half and unveils the soft, semi-molten egg lava that flows down unstoppably around the rice. This inevitably stirs exciting reactions especially from the local Japanese (not that much response from the foreigners) Last but not least, he generously ladles the secret Demi-glacé sauce before scattering some chives for the finishing touch. 

Done and served. 
(Visit my facebook or instagram account @dairyandcream for Live videos of chef in action)

The ketchup-flavored rice retained a nice chewiness while the "omu" was indisputably a skillful mix of different textures; both semi-molten and scrambled. Opinions were divided on the bittersweet Demi-glacé sauce as it was relatively light but I felt that it lacked character. 

Nonetheless, the Pumpkin Omurice (1350 yen), a special request which I made and thus not found on the menu, was our favourite that night. 

The rice was fluffy and sweetened with chunks of pumpkin, completed with a deliciously creamy white sauce. So good that I thought the chef should put it as a permanent/seasonal item on the menu. 

That said, the chicken cheese cutlet was well-executed too; golden crisp without any leathery bits. The cutlet might be drenched in melted cheese but it was not heavy at all, kudos to the blend of mustard in the sauce. 

Not to forget the soft quinoa rice on top and the secret pumpkin slices embedded beneath the ultra-tender meat. There is no reason why one must only visit for the omelette rice since this is crazily tasty as well. 

The only thing that would stop be from visiting again is the price, which is generally more expensive than average, even beating classic Omurice purveyors like Taimeiken. I figured it's better to skip the overpriced salad and just stick to the mains. Go for full size or go hungry later.

I think Chef Yukimura will be more than happy to entertain his guests with his superb egg show.

Kichi Kichi ザ・洋食屋　キチキチ
京都市中京区材木町185-4
185-4 Zaimokuchō, Nakagyō-ku, Kyōto-shi, Kyōto 604-8017, Japan
Nearest Station : 京阪三条駅 (keihan sanjyou)
Lunch 12pm-2pm (Only for Sat/Sun/PH)
Dinner 5pm-9pm 
No fixed holiday (but chef takes holidays every month so do check his calendar)
URL http://kichi2.net/
Reservations can be made online here

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NEW White Bee Hoon Zichar @ 628 Ang Mo Kio Market

It seems like Singaporeans love white bee hoon. 

Even though this is not Sembawang White Bee Hoon, it has been attracting long queues for its white bee hoon since it opened for business in October this year. 

I thought the White Bee Hoon would be a dry version so I was rather upset when I realized it is rather soupy. Yet I gradually grew to enjoy it as the broth was very sweet. Be delighted to find chunky (not bits) of pork lard which enhanced the aroma and flavour of the noodles.

Don't ask me whether this is better than Sembawang Bee Hoon as I have not tried the latter before. But black-faced dad says that this is way more delicious than the Sembawang stall. Perhaps you can be he judge. 

The standard one-pax size is $5 but I think it's good for 2 already as the portion is substantially huge. $10 was too much for my family of 4. $8 (picture above) was still a lot for us but at least we did not have leftover when we "dabao"-ed and had it at home. 

As you can see, the chef is pretty generous on the ingredients; fish slices, pig liver, prawns, tau pok, eggs, sotong, pork lard......

The Curry Fish Head and Bittergourd Fish Head were the remaining signature dishes and so Pretty Mum called the shot to order the Curry Fish Head. Unfortunately, the fish head was disappointing as the fish was not fresh (Black faced dad reasoned that the storage temperature was not handled properly as the chef was too busy). The curry broth was heady in coconut milk aroma but lacked the spicy kick. 

If you love your pork lard, you will pretty much enjoy the Sambal Sweet Potato Leaves as well as it is sinfully spammed with lard. 

But the star of the day was the unassuming plate of Chye Poh Tofu (Preserved Radish Deep Fried Beancurd/菜埔豆腐 $6). The amazing chemistry between crispy CHYE POH + CURRY LEAVES + CHILLI PADI simply makes it hard to stop. While most credit goes to the toppings, the silky tofu and luscious sweet-savoury sauce shine in this dish as well. THIS is a MUST TRY.

Business is brisk and be prepared to wait, wait and wait for your food. After all, it is only one person who is helming the wok day in and day out within such a small space (even smaller than typical zichar stalls!). And don't be frustrated if you are not served before the customer who ordered after you. 

Such things do happen. Don't take it too hard. 

72 小厨之家 

628 Ang Mo Kio Market and Food Centre

Blk 628 Ang Mo Kio Ave 4 #01-86 Singapore 560628

Daily 11am-2pm / 5pm-10pm

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Malebranche Kitayama マールブランシュ京都北山本店 : Kyoto Fusion Cakes

Finally, I have paid my visit to Malebranche's main outlet in Kitayama 

If you have been following my previous posts, you would have known that Malebranche is a renowned green tea purveyor whose okoicha langue de chats sells quicker than any latest iPhone, as written in my earlier post here. While one can get their hands on an average of 15 cakes at any takeaway outlets, there are some items which are exclusive to its Kitayama headquarter. 

Tanba Black Beans Kinako Cream Shortcake 

丹波産　ほっこり黒豆きなこのショートケーキ

京丹波黒豆きなこをたっぷり入れたスポンジやクリームは、素朴ながらも奥深い美味しさ。ブランデーを香らせた黒豆やさくさくメレンゲで風味豊かに仕上げました。

For instance, the Black Beans Kinako Shortcake (¥500) was my favourite cake of the lot. The sponge was fluffy and the cream was nothing short of the toasty aroma of the often underrated black bean. It's a must-try just like the Red Tea Bavarois (¥411) a triple layered heaven of red tea bavarian cream, red tea pudding and fresh cream--all made with the ujicha from wazuka town. This fared better than the Uji Matcha Cake (¥496) which did not shine through the multi-textural layers of ganache, sponge, cream and a crispy base.

Uji Matcha Ensemble 宇治抹茶の奏

香り高くふくよかな甘味のある濃茶ムースとガナッシュ、きりりとした苦味の有機抹茶のスポンジを重ねました。

Red Tea Bavarois 和束産　宇治茶のお紅茶ババロア

宇治茶で作った紅茶をしっかり煮だした紅茶ババロア、紅茶プリン、生クリームの三層が、香り豊かにとろけます。

Seasonal items made up at least half the selection at Kitayama. Since my visit coincided with the autumn season, there was the Autumn Dress, a purple sweet potato Mont Blanc (¥500) that looked stunning but felt slightly starchy and dense. Nonetheless, the Madame Marron (¥500) was excellent as the clever use of coffee in the cream counteracted the sugary chestnuts. The Sachertorte (¥440) was decent but nothing outstanding.

Autumn Dress　オータムドレス　［紫芋モンブラン］

秋のドレスのように、たっぷり絞った紫芋クリーム。中には、薩摩芋のブリュレやスイートポテトを忍ばせ、お芋のこっくりした美味しさを引き出しました。

Madame Marron

マダム　マロン ［栗とコーヒのサントノ―レ］

マロンクリーム入りのプチシューに、香り高いコーヒークリームをまとわせて。栗のかたちをしたシューの愛らしさに思わず笑みがこぼれます。

Sachertorte　まろやかザッハトルテ金木犀

コクのあるチョコレート生地と甘酸っぱいアプリコットジャムのコンビネーション。

まるで金木犀の花のような華やかな香りをとじこめました。

The pairing of ingredients marks a distinct departure from the conventional cakes. I never knew earl grey and persimmon are such a harmonious couple until I met the Autumn Melody 540 yen (an earl grey mousse cake with a persimmon jelly center), though the exterior meringue sponge was quite sweet. 

Autumn Melody 

秋色メロディ　［柿とアールグレイのカルディナール］

柿ゼリーの上品な甘さに、アールグレイの香り高いクリームがお互いを引き立て合う好相性。ふわふわカルディナール生地でやさしく包みこみました。

In general, though the standards of the cakes are still a distance away from few of the top patisseries in Tokyo, I am satisfied for the price paid. With the intensive competition in the local pastry scene, there will always be new items every season and thus a good reason to draw consumers back for more. 

Malebranche Kitayama マールブランシュ京都北山本店

京都府京都市北区北山通植物園北門前

40 Kamigamo Iwagakakiuchicho, Kita Ward, Kyoto 603-8053, Japan

Access Map here

TEL：075-722-3399

Retail shop 9am-8pm daily

　　　　Salon 10am-8pm daily (L.O. 7.30pm)

http://www.malebranche.co.jp/kitayama/kitayama.php

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Tsujiri Kyoto 辻利 京都店: Exclusives Sweets in a Cup

When a certain shop in Japan opened any overseas outlets, I lost the impetus to visit their main stores in Japan for the food. The same goes for Tsujiri, which has branches in Taiwan, China and of course, Singapore. However, it was a random surprise to spot a series of cup sweets lined beautifully on the display shelf. 

Indeed, these were a good switch from the usual rich parfaits or soft serves which are available in abundance in Kyoto, For something non-creamy and intense, go for the Warabi-Mochi.

In fact, both the Matcha Tiramisu and Matcha Millefeuille were very delicious too. 
Though not visibly seen, the matcha sponge layers buried within the velvety cream were delightfully moist and bitter. 

Not a fan of matcha? There is houjicha as well.

Each cup costs 486 yen

Tsujiri 辻利 京都店
〒605-0075 京都府京都市東山区  四条通大和大路西入中之町 215
Kyoto-shi, Higashiyama-ku, Shijou dori Yamato Oji Nishi-iru Naka-no-cho 215
Daily 11am-8pm
http://www.kataoka.com/tsujiri-shop/access/

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