Pierre Herme 2015 @ Shin Qs Shibuya Hikarie

I've lost count of the number of visits to Pierre Herme boutiques already. 

A random stroll past its Shibuya Hikarie outlet led me to discover a few items which I have not tried before. One of the items from the "Fetish Inifinimente Vanille" theme this season (Fetish is a seasonally rotating theme that revolves around a fixed flavor/s) is the Inifiniment Vanille (¥756), a pristine white slice of vanilla heaven than is built on vanilla beurre, vanilla 


Sarah (¥756) is one of the rare works that incorporates matcha into the cakes. Unfortunately, the taste is masked by the tangy but overly sweet passionfruit gelee compote. The tea nuances are only to be detected when one just eats that layer in particular. In fact, it might be better if the matcha is removed from the picture, leaving only chestnut cream, chestnut biscuite with the passionfruit gelee. 

Those who are familiar with PH works will know his famous Plaisir, a sweet milk chocolate entremet of various textures. And now comes the sophisticated version, "Plaisir Intense" (¥756). The concept is almost the same, just that chocolate noir is used this time in all the components except for the crunchy praline feuilettine which is mixed with cacao nibs instead. Adorned with black chocolate noir shards, this is a robust and mellow chocolate treat which I enjoyed tremendously. 

Pierre Herme Shin Qs

Shibuya Hikarie Outlet

Shibuya 2-21-1 B2F

10am-9pm Daily

https://www.pierreherme.co.jp/

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Rituel Par Christophe Vasseur リチュエル 自由が丘 : World's Best Baker in Tokyo

The first thing I saw when I stepped into the chic modern boutique....er no, bakery, was snails. Many many snails. 

Not the slow-moving creatures but golden escargots croissants lined up beautifully on the display rack. 

Yes, I have finally arrived at Rituel by Christophe Vasseur who is considered to be the Best Bread Baker in the Paris, needless to say in France or even in the World. After successfully opening his first neighbourhood Parisian bakery named Du Pain et Des Idees (Bread and Ideas) in 2002, Christophe Vasseur finally opened his first overseas shop in Tokyo only recently in Oct 2015. The warm wooden panels against the sleek contemporary white space were remarkably different from a typical bakery. It feels like a cafe to me but there are no tables, only benches on the first and terrace floor. 

Having heard and read so much about this master baker, I headed here once I woke up, only to arrive in a desperate situation as my pants were wet and my shoes were partially soaked from the morning rain. 

I needed bread, a warm escargot to feed my growling belly. Flavors range from praline, chocolate banana to the Japan-only Mangue Vanilla. It didn't took me long to decide on the Chocolat Pistache, a giant and rustic piece of golden pastry which is as expensive as a piece of cake at 540 yen. It did not matter as it was a transcendently good pastry. As I torn off the pieces, the fluffy, chewy interior remained fused to the crunchy outer layers. It crackles, so delightfully, and I smiled. 

There is a saying that one eats a croissant to enjoy butter. While Chef Christophe holds a firm belief in using local ingredients (Hokkaido organic flour, Yamanashi eggs, Chiba milk), he sticks to the A.O.C Pamplie butter for his bakes. This could mean only one thing; the hybrid of good genes from the two lands. I had the crispy-tailed croissant and this would be what the French called une tuerie (absolutely fantastic) 

This was not the end. Try some of the pie-based pastries such as the 25-cm long twisted Le Sacristains. Folded with granulated sugar and rested for twice the average duration, the handkneaded dough transformed into alluringly brittle layers, interspersed with vanilla custard that are sweet and fragrant. 

I am often asked, "Why do you visit Tokyo so many times? Won't you get bored?" 
Now here is my answer. 

RITUEL リチュエル 

Jiyugaoka 自由が丘

1 Chome Jiyugaoka, Meguro, Tokyo 152-0035, Japan

Daily 8am-7pm

http://www.rituel.jp/

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Brothers Rojak @ Clementi Ave 3

It's a shame that I hadn't tried out this Rojak throughout my schooling years in Clementi. But it's never too late to do so. 

Brothers Rojak has been run singlehandedly by this uncle who never stops his hands at cutting and mixing the ingredients for the long queue of customers waiting to get his rojak. His working space is cramped, fitted with a small fan to improve the ventilation and provide some form of respite. 

What I loved most about his rojak is the sauce which is bright and zesty, due perhaps to the addition of lime. Despite watching him tossing several spoonfuls of sugar into the big mixing bowl, the rojak did not turned out too sweet, though I wish he had grilled the tau pok and Yu tiao beforehand. If you choose to takeaway, the uncle will separate the ingredients and the sauce to prevent sogginess. Such is a thoughtful and convenient move which I think more rojak stalls should introduce. 

And I can't wait to "dabao" some back for my parents next time and hear what they say about the rojak.

Brothers Rojak

Blk 449 Clementi Avenue 3 #01-211 Singapore 120449

Opening Hours:

Mon-Sat: 11am - 930pm

(Closed on Sun)

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National Kitchen by Violet Oon @ National Gallery

"Curry Fish Head, Beef Rendang, Cod Fish in Creamy Laksa Sauce, Idly with Tomato Chutney and Coconut, Sambal Kimchang Udang...." Wait a minute. 

All these are too much for sharing between 3 pax, especially when the Curry Fish Head is recommended for 5-6 pax. However, there were simply too many items that we wished to try on the menu. After a long deliberation, we finally settled on the Baked Cod Fish in Creamy Laksa Sauce ($34++) instead of the curry fish head. 

The portion turned out to be small, roughly the size of a teenager's palm. Nonetheless, a main cod dish costs an average of $40 these days and this would be quite sufficient for one pax. The laksa gravy was creamy and not too spicy--perfect for those who have a low spice tolerance. In fact, it was one of the best tasting dishes from the newly opened National Kitchen by Violet Oon which offers a repertoire of Nyonya, Chinese, Malay and Indian cuisine. 

While some said that there is finally a proper restaurant that serves the true national cuisine, I felt that it is still quite early to jump to this conclusion as not all dishes are made equal. The Hakka Abacus Beads ($16++) were too chewy and there were hardly any trace of taro even though the minced meat topping was flavorful and salty. I wonder if it is due to the heavy rich flavors of the other dishes we've had as the Nyonya Chap Chye ($15++) lacked the fermented oomph in the sauce. 

Nonetheless, my eyes instantly lit up when I saw the Daging Chabek Beef Cheeks ($34++), a hunky slab of meltingly tender meat with bits of fats and chewy tendon drenched in appetizing red tamarind Gula Melaka and coconut gravy. Some might prefer this Indonesian Peranakan twice-cooked beef to be softer but the slightly sinewy texture was just right for me. 

The first taste was sweet, followed by a subtle heat that triggered a mild sensation on the tongue. The gradual layerings of spices made this a far cry from the typical hot-headed, straightforward kind of Sambal Chilli. Wouldn't it be great if this comes with a complimentary bowl of rice instead of charging them?:)

One unique dish that is only available at this outlet and rarely available elsewhere in Singapore is the Opor Nangka Udang ($14++). I can't compare the Young Jackfruit since I haven't tasted it before. However, I had imagined it to be creamy and rich rather than diluted. 

Stewed in salted fish and prawns in a coconut gravy, the chunks of young jackfruits were short of the typical pungency of a jackfruit, hence those who usually stay away from jackfruits may enjoy this dish. The sauce was mildly sweet but there wasn't anything attractive that would anchor my love and thus it is something I would not order again. 

We rounded off the meal with two cakes, one of which is the hot-seller Pineapple Upside Down Cake. Served warm in a pool of chilled condensed milk sauce, it isn't anything spectacular, but still a charming diva in the world of butter cakes--soft, moist with finely textured crumbs. Just don't attempt to recall or flip through the menu for the price or you will feel the pinch when you realized it cost a hefty $12++. 

The Kueh Beng Ka ($9++) aka grated tapioca cake was a faithful rendition of the traditional Nyonya sweet, made extra delicious with coconut milk and gula Melaka syrup. The cake was silky smooth like a baked custardy kueh, though it might be too smooth for those who prefer some rough gritty texture. 

Considering the price range, this place is still more suited for special occasions or for foreign visitors who want to try local food in posh ambience. I was impressed by the eclectic mix of vintage and southeast Asian decor with old black-and-white photographs that draw similarities to Colony @ The Ritz-Carlton. It made me feel as if I was dining in a wealthy Peranakan mansion helmed by a matriarch. 

However, the dining experience felt cramped and stiff as the tables were positioned too closely to one another. I think it might be best to come before 7pm even for weekdays. Otherwise, you not only have to wait longer for the food, but also have to raise your voices to speak as the place turns into a wet market when it is full-house. 

National Kitchen by Violet Oon

1 St. Andrew’s Road

#02–01, National Gallery Singapore

(City Hall Wing)

Singapore 178957

Enter via Coleman Street entrance.

Lunch: 11am – 3pm 

Dinner: 6pm – 11pm 

Veranda: 5:30pm – 11pm 

http://violetoon.com/national-kitchen-by-violet-oon-national-gallery-singapore/

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Nishiki Ichiha 錦一葉 : Secret Matcha Heaven in Kyoto Nishiki Market

The moment I stepped in, I stood in awe when I discovered an elegant garden hidden inside this tiny shop. It just felt too surreal. I asked if I could take the seats next to transparent window but was told that the table, designed specially by some famous Japanese artist, is only opened to groups of 4 and more. Any number smaller than that will have to be charged ¥500 per head. 

I gave up that thought naturally as I would rather spend the money on the food. After all, I was the only customer (together with my 2 family members) so we still enjoy the scene from my table without any obstruction. In fact, this is a new kid on the block as it barely open for more than a year. Compared to the highly-revered tea house, the concept at Nisiki ichi ha is a fusion of both old and new. 

Before stepping into the cafe area,  there is a small retail section selling all kinds of Japanese tea and popcorns. Yes assorted popcorns in matcha, houjicha and genmaicha flavor which you can top with soft serve (matcha/houjicha/mixed) of your choice (scroll to bottom pic). It's innovative but the soft serve is simply too sweet. Fortunately, this wasn't the case for the dine-in menu.



The Kyo-Matcha Pancake 京抹茶のパンケーキ (¥1300) was the first to arrive and we were shocked by the huge portion. Three thick fluffy pancakes stacked upon each other with a dollop of Matcha Chantily cream that soon collapsed after it was served. It was not too sweet at all and thus the red bean was put into good use. However, it was too thick and became quite a boring eat after a few bites. Fortunately, each set came with a choice of hot/cold drink and so I picked the Houjicha au lait, which turned out to be a wonderful match as I could dunk some of the pancakes inside before putting it into my mouth. 

Instead of the pancakes, I prefer the matcha azuki toast (1200 yen) as the white sandwich bread is browned to a perfect crisp, completed with the velvety matcha cream (similar to that in matcha pancakes) and sweet red beans paste. This was a luxury breakfast, but nothing overboard and too rich compared to western breakfast platter or any waffle/pancake stack. 

All the teas (I'm talking about sugarless whisked ocha) here are more expensive than average as they all come with traditional wagashi that are unique to pair with the drink. The cheapest match set was Matcha Kouyou 紅葉(¥950) and the next few higher grades of tea sets are Ginyou 銀葉 and Kinyou 金葉. 


No matter how full you are, the signature Matcha Fondue (1500 yen) is definitely a MUST MUST TRY. Presented in an exquisite three-tiered wooden lacquerware, traditional Japanese ingredients such as namafu, dango, castella cakes as well as fruits, chestnuts and sweet potatoes are arranged on sticks for convenient dipping into the warm Matcha Fondue bowl. 

Needless to say, the matcha fondue was impeccable; so rich, bittersweet  and viscous the way I like it to be. The one from Tampopo Liang Court was good but still miles apart from this. How can anything so delicious exist in the first place? 

I figured most people would have lots of matcha ganache left but it wasn't the case for me. I dipped whatever pancakes left into the fondue and lapped up the bowl. 

Squeaky clean. If I hadn't, I would walk out in regrets. 

Nishiki Ichi Ha 錦一葉

〒604-8052 京都府京都市中京区鍛冶屋町210

Japan 604-8052, Kyoto-shi, Nakagyo-ku Kajiya-machi 210 (Inside Nishiki Market)

Daily 10am-6pm (LO 5.30pm) 

https://nishiki-ichiha.com

https://www.facebook.com/nishikiichiha/

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Ichi Hana いち花 : Uni Ramen 雲丹らあめん

They say one is a changed person when one travels. I think I am. More precisely, it's my appetite. 

After eating about 10 cakes, I marched towards Takadanobaba, the neighborhood where I used to live, just for a bowl of hot savoury ramen. In fact, the streets along both sides extending from the JR station is repleted with so many ramen ya that Takadanobaba could well become a touristy ramen hotspot like the Ramen Museum in Yokohama or the Ramen street at Tokyo station. 

But I'm glad those kind of tourist commodification did not happen here. The ramen I speaking about, is the Uni Ramen 雲丹らあめん from Ichi Hana, the sister restaurant of an Uni specialty izakaya in Shinjuku. A basic bowl of Uni ramen at ¥800 comes without the Uni topping. Hence, if you like a stronger taste or for picture purpose, uni toppings can be added at additional charge according to weight. 

The toppings were rather insignificant as the orangy broth was already sweet, slurpy and distinctive in the uni taste. It was no less rich and creamy than an average tonkatsu broth but did not feel burdensome on the palate. Nonetheless, I thought the chef was rather stingy as my toppings seemed lesser than the 10g that I ordered. 

It is not stated on the menu but customers can add flavoured egg (Aji-Tsuke Tamago)  for ¥100. I did because I haven't had any this trip and wanted to satisfy my cravings. And this was good. Not to forget the springy medium thick noodles that were accomplice in this satisfying experience. 

A couple sitting behind me asked for additional rice to mix into the remaining broth. I wish I did but I still had my supper waiting. A pity indeed but I left the place with a rounded and happy belly, trudging back to the station in the light drizzling November night. 

Ichi Hana いち花

東京都新宿区高田馬場4-18-10

Tokyo Shinjuku ku Takadanobaba 4-18-10

1130-0100 Daily

Nearest station: JR/Tozai Line Takadanobaba

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Artisan Alfero Gelato : Christmas Superstars Flavors

Ho! Ho! Ho! What's could be better than indulging in yummy festive PISTACHIO MARSCAPONE gelato from Alfero Gelato? YES, this award winning Italian gelato has combined their signature Pistachio gelato with Mascarpone Cheese, making it extra rich, dense smooth and delicious 

Made with free-range fresh milk, egg yolk and other fresh quality ingredients, Alfero Gelato serves as the perfect guilt-free indulgence as it is 96% FAT FREE. If you visit his outlets, you will notice that all the ice cream covered, unlike practically every single ice cream parlour out there which showcases their flavors in full view. His insistence on such "weird" counter-marketing practice is in fact, the RIGHT way as it ensures minimal exposure to cream and air, keeping the gelato smooth and fresh. Famous Italian Gelato GROM and Japanese ice cream parlour store their ice cream the exact same way as well. 

Other special superstars Strawberry Cheesecake (strawberries blended into the creamy Marscapone base), Cookies & Cream (kids will love this as it is very sweet) and Salted Caramel (everyone's favourite because it is rich and round, with a toasty depth and lingering taste that bypassed mere sweetness) 

Get some to share with your family and loved ones this festive season or bring them to the outlets for a sweet respite. But my best advice is to stock up the 400g, 500g or 1kg pints in your fridge before they are gone by 31st Dec 2015! 

One taste of it, you'll never want to keep the lids covered again. 

Prices:

Mascarpone Pistachio (Premium flavour)

$5~ per scoop (in a cup) / $17 for 400g tub /$21 for 500g tub / $39 for 1kg tub

Other 3 flavors

$4.50~ per scoop (in a cup) / $15 for 400g tub/ $18 for 500g tub/ $35 for 1kg tub

Available at Alfero Gelato outlets from 19th Dec to 31st Dec, while stocks last.

#alferogelato

Artisan Alfero Gelato Outlets

81 MacPherson Lane #01-37

Tue-Sun 1200-2100

Closed on Mon

277 Orchard Road #B2-06 orchardgateway

Daily 1200-2200

https://www.facebook.com/alferogelato/

www.alferogelato.com

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Artemis Grill @ CapitaGreen : Rooftop Mediterranean Dining

I have a friend who once told me that she would always have a couple of servings of the bread from a French restaurant that she used to frequent because the bread was heavenly good, not to mention the memorable multi-course dinner. 

I think the same logic/concept applies to Artemis which offers complimentary bread, ranging from sourdough to some exotic Spanish bread, all served warm from the the bread basket. What made it hard to stop nibbling is the Dukkah spice and olive oil dip. I could detect some dominating aroma of Cumin, even though dukkah is a Arabic dry-roasted mixture of assorted spice, herbs and nuts. 

In fact, the use of spice and herbs is commonly seen across the dishes on its Mediterranean-centric menu which is simultaneously influenced by the flavors of coastal Spain, Southern France, Italy and Greece. Unlike most grill restaurants that focus on meats, Artemis Grill also offers large range of vegetarian and gluten-free dishes. One example is the Beetroot Tortellini ($20/30), a gorgeous plate of ring-shaped pasta filled with ricotta and feta. The intensely tangy flavors were neutralized by the sweetness of carrot purée mixed with apple juice and cinnamon. 

With a commitment to quality and sustainability, Artemis Grill works with artisan suppliers to bring the finest seasonal organic produce, free-range and hormone-free meat to the table. Even the seafood are sustainably sourced. The Alaska King Crab salad ($28) is a summery combination of chunky shellfish, avocados that is graced with the brightly sweet grilled pimento peppers. Yes, I could not believe that red peppers can be SO sweet.

Served on a generous bed of greens and sweet corns, the Maine Lobster Tail($90) was redolent with the tantalizing char-grill aroma despite the absence of butter in the dish. It's springy and tasty with the drizzles of savoury corn jus, but a pity that the sweetness was partially masked by the bitter  charred marks. 

My favourite dish that evening, Spicy Iberico Pork Presa ($40) tasted like anything but pork. While it might bear resemblance to slices of roasted beef, the texture is slightly firm or even tad fibrous. Yet this shoulder cut is extremely flavorful, especially near the brown rims of the meat. The sweet plump tomato relish and padrano peppers complemented the subtle heat from the hearty dose of harissa chilli, making this 

Vegetable lovers will be delighted to know that there are plenty of interesting dishes to choose from on the "Sides". This is quite unlike most grill restaurants where sides are limited and predictable. The Crispy Heirloom of Cauliflower ($14) is a treasure trove of yellow and purple cauliflowers, some which are done in tempura style and drizzled with spicy aloli. I was missing the lemon zest here but this is salty enough to make you feel peckish. 

Besides the cheese and sweet wine, there are only about 5 desserts to choose from. Hence, I played the game of elimination and picked the Chocolate Trio, which is a fine play of chocolates in different textures, paired with a robust mocha gelato.  

After having such a decadent chocolate dessert, I was awakened from the sweet slumbers by the extremely tart Apricot and Lavender Souffle ($20). The levels of sourish notes punched above the rest and even the nutty Walnut Creme Anglaise could not tame its wildness. That's when the sweet vanilla ice cream came as a timely company to the moist, creamy tower that exuded a character of its own. 

In fact, it is not just the cuisine that speaks for the place. Perched on the 40th floor of Capitagreen, Artemis offers the best vantage point for a breathtaking view of the Singapore skyline by day or by night. Together with the delicious cuisine that are carefully thought out on flavors and presentation, this place is one of the best dining spots I've ever visited in my life and I will definitely be back here for special occasions. 

Artemis Grill

CapitaGreen Rooftop 138 Market Street, Level 40 Singapore 048946 

Reservations: 6635 8677 

Email: enquiries@artemisgrill.com.sg

Opening Hours: Mon to Fri: 1130 am to 3pm 

Mon to Sat: 6pm to 10.30pm 

Closed on Sundays
www.artemisgrill.com.sg

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