Itadakitai 頂鯛 : No Fish No Life

"No fish no life". 

These words were the first thing I saw when I reached the restaurant. They were painted on the door curtain and made me laughed as this is the first time to see this for a Japanese restaurant.

And when we stepped in, the place was so noisy and seated with few groups of customers despite the fact that it was only 30 minutes past their dinner service time. 
Contrary to the name, this place does not serve only fish. 

For instance, the Sashimi Platter (¥1480/pax and from 2 pax onwards) contains CHICKEN SASHIMI. So rare a sight that I wasn't paying attention to what the waiter was saying when he was explaining the region where each seafood came from. So how does a raw chicken taste like? Well, it tastes....just like a chicken. This Kyoto Nanatani Chicken is very lean and the seared skin has a tantalizing char fragrance.

Another interesting dish was the Rare Toro Hamburger Tuna (¥980). Topped with an onsen tamago, the raw Maguro came sizzling on the hot plate before the waiter drizzled some special sauce on it. By the time you tossed everything together, it would have been partially cooked by the heat and looked like minced meat. The taste wasn't as heavy on the seasonings as I thought. It's wet, slimy and I must say its quite a unique appetizer. 
The next dish, something simpler in its demeanor and preparation, was the Asparagus and 68 degrees soft boil egg. I would have thought this is some fine-dining Italian restaurant if not for the loud rowdy chatters and roars in the background. From the "Carbohydates" section, we had Hokkaido Sea Urchin and Thick Asparagus Peppercino (¥1280), which looked unimaginatively plain but full of umami, with bits of sliced chilli pepper for some twisted sensation. 

If you find it too light, there is always the soy sauce spray, part of the set of quirky condiments at each table. They even have a meat potato cake and a "Fuwa fuwa tofu" squeezed from a bottle on the menu. 

Oh, just be warned that there is a table charge for each pax that includes an "amuse bouché" of live ebi that is shaken in an ice jar and deshelled right in front of you. 

Itadakitai 頂鯛 

栄和ビル1F, 1-6-21 Sonezakishinchi, Kita Ward, Osaka, Osaka Prefecture 530-0002, Japan

Within 10-15min walk from Osaka Umeda Station

Map and details: http://tabelog.com/osaka/A2701/A270101/27072428/

Read More

[TUNGLOK YUSHENG GIVEAWAY] Fresh and Safe Salmon from Norway

Source: Norwegian Seafood Council

Do you know that salmon, a saltwater fish raised in cold, pristine waters of Norway, is safe to be eaten RAW?

With the recent ban on the consumption of raw freshwater fish in Singapore, some consumers might choose to stay away from the traditional Chinese New Year Lo Hei, which usually features salmon-the symbol of abundance. However, the fact is that Norwegian Salmon from retailers and food outlets that uphold high quality standards in preparation and cleanliness, is perfectly safe to be eaten raw. 

Source: Norwegian Seafood Council

Why is this so?

1) Regulated Checks: 

• Numerous inspections and analysis are conducted by the Norwegian Food Safety Authority and the National Institute of Nutrition and Seafood Research (NIFES) each year. 
• Since 2003, an extensive monitoring program has been carried out by NIFES in accordance with European Union legislation (Directive 96/23/EC), which requires national authorities to monitor the presence of undesirable substances in raw materials and food derived from animals.

2) Hygienic Transportation Practices: 

• Norwegian Salmon is transported in correct temperatures and stored in boxes that have been specially designed to keep the product cold all the way to its destinations, one of which is Singapore. 
• In fact, more than 90% of the fresh salmon available in Singapore is imported from Norway and flown in within 48 hours from harvest. Hence, freshness and food safety is always preserved.

Source: Norwegian Seafood Council

Your Fish Origins Matters
Thanks to a long coastline of fjords surrounded by cold Arctic waters that consist of the right currents and temperatures, Norway is the ideal nation for farming salmon.

Producing more than 65% of the world’s Atlantic salmon that is raised in pristine, cold, clear waters, Norway is responsible for serving up more than 14 million Norwegian Salmon meals everyday worldwide.

Norwegian fish farms adhere to regulations that imposes the world’s strictest control systems and advanced environmental measures to ensure responsible fish farming is practiced.

Enjoy Your Fish and Stay Healthy {YUSHENG GIVEAWAY}

Under the careful handling of their skillful chefs, fresh salmon sashimi can still be found on many buffet tables and Japanese restaurants. One of the top-chain Chinese dining brands, TungLok, has always been using safe and fresh Norwegian Salmon in the yu sheng served to their guests in restaurants. 

For their takeaway yusheng packs, the TungLok team has specially taken extra steps to prepare Smoked Norwegion Salmon so that consumers can continue to enjoy and toss their Lo Hei with a peace of mind!

Thanks to Norwegion Salmon Council and TungLok, I am giving away a set of Takeaway Yusheng (worth $80++ and serve up to 10 pax) to each 10 selected lucky readers who can redeem it from Tung Lok Orchard Central before 22 Feb 2016. All you have to do is: 

1) Follow my instagram account @dairyandcream 
2) Like and Tag 2 other friends on the specific instagram photo (Set your account as public)
3) Leave a comment on that instagram post answering the question below

" More than 90% of the fresh salmon available in Singapore is imported from Norway and flown in after 48 hours from harvest." Is this TRUE or FALSE? 

Contest closes 2nd Feb 2016 23:59 
Opens to readers in Singapore only
Winners will be notified directly within 24 hours of closing. 

Disclaimer: This information is brought to you by Norwegion Seafood Council and the writer receives NO monetary compensation for this post. She simply loves her salmon too much:) 

Visit http://www.salmonfromnorway.com/ for more information and resources 

Read More

PABLO Japan パブロ : Revolutionizing Cheesecake from Osaka

It's a cheesecake like no other. 

I'm not exaggerating. Tokyo has bananas. Hokkaido has that the white lovers. Osaka has.....???

Takoyaki? 

Nah.

Okonomiyaki. 

Boo boo. 

It's cheesecake.

Barely established for less than 2 years, Pablo has gained a cult following for their cheesecakes from Kansai to Kanto. If you have been following my Instagram or Facebook, you would have seen posts of the buttery cheese langue de chats which I got from the Tokyo station and Shinjuku outlets. 

But Pablo is not any Tokyo brand. It originates from Osaka as a takeaway cheesecake shop which has attracted long queues for its signature "Rare/Medium" cheesecake. Recently, Pablo have even packaged its products as Osaka souvenirs targeting at travelers.


So what is so special about their cheesecakes? It's neither as dense as classic NY cheesecakes, nor is it anywhere near those Japanese "Rare" cheesecakes which ironically doesn't taste as rare as this one. It is also nowhere like soufflé cheesecakes. 

Pablo's cheesecake is like a cheese pudding fitted inside a utterly crispy pie shell. It's so creamy, wobbly, very much like a Portugese Egg Tart but it doesn't leave any trace of grease on your lips. It's more fluid than the popular Hokkaido cheese tarts from BAKE by Kinotoya but it doesn't spill into a mess like a molten lava cake. As you can see, it is so difficult to put its deliciousness into words and the easiest way to understand what I'm rambling at is to try it. 

Do have a taste of the Matcha Azuki flavor as well. It is excellent not because it is matcha by virtue, but because every component was pieced together brilliantly. Generous amount of azuki beans were embedded below the bittersweet matcha cheese custard and the shiratama balls were exceedingly soft, much to my surprise. 

And if you are usually frightened by the sugar level or richness of cheesecakes, then you will enjoy Pablo's cheesecake pretty much without any stress. A standard takeaway size is a 15-cm whole portion but "mini" sizes good for 1-2 pax are served if you dine-in at their cafe outlets. For cheesecake purists who have a fetish for the classic western cheesecakes, they also have sliced cheesecakes(above) which tasted very good but not much different from those outside. 

Even their cheese soft serve (¥300) is so mindblowingly good. Creamy, milky with mild savoury tang to it. From cookies, cakes to their millefeuilles.... I think I've tried most items except for the cheese pudding and the Pablo cheese shakes.

I am not abashed to admit that I am a fan of Pablo and I think they should quickly start a point card for their pool of loyal customers, including me. 

Pablo パブロ

Eat-In available at Dotonburi

2-3-15, Shinsaibashisuji, Chuo-ku, Osaka

大阪市中央区心斎橋筋2-3-15（宗右衛門町通り）

Daily: 11am-10.30pm

For full outlet listing: http://www.pablo3.com/

Read More

5 Things to Binge on at J65 @ Hotel Jen Tanglin

Brunch is a decidedly indulgent affair and what better way to indulge than with J65's Sunday buffet brunch, replete with an endless supply of food, live music performance and free flow champagne? Situated within the rebranded Hotel Jen Tanglin, J65—a name that was inspired by Singapore's international dialling code—offers all-day dining and embraces a modern chic Southeast Asian market concept, cleverly using an eclectic mix of day-to-day ingredients such as canned foods, cereal boxes and bottled sauces to create a familiar yet intimate setting.

While the venue offers deli-style weekday lunch buffets and seafood-themed dinner buffets from Thursday to Saturday, the Sunday Champagne Brunch is undoubtedly the highlight as it offers a comprehensive selection of Asian and Western cuisine, with a LIVE music performance to set the tone for the meal. Here are some of the more note-worthy foods that you should definitely create space for!

Sunday Roasts:
While most people will make a beeline for oysters or fresh sashimi, the Signature Roasts station, which is only set up on Sundays, is the place to head to. You will be spoiled for choice with meats like baked salmon, German pork knuckle, bone lamb and the handsome slab of prime rib. My mouth literally watered as I watched the tantalizing juices ooze out from the roast beef while the chef was slicing it for me. Throw some chutneys or couscous on the side, drizzle the meat with some beef jus and you'll have the perfect start to your Sunday.

Salads:
Singaporean diners are far more discerning now and a simple DIY Caesar salad can no longer satisfy our palates. Tastefully displayed with upright salad tongs thrust into the greens (and reds, and purples, and yellows...), there were at least 6 types of artisan-quality salads, all of which were vibrant-looking, fresh, and appetizing. One of my favourite salads was the Beetroot and Pumpkin tossed in Blue Cheese and Walnuts. Salads may look deceivingly simple to prepare, but it takes knowledge about the ingredients to create a perfect salad bowl. Here, it is done with finesse.

Seafood on Ice:
Almost every other decent buffet in town serves seafood staples such as lobsters, sashimi, tiger prawns and Fine de Claire oysters, although the freshness of the seafood often varies. I'm glad to say that the selection here is rather impressive! Definitely try the Boston lobsters—they were overlooked by many other diners because of their size but the tomalley found inside was amazingly sweet and creamy!

Laksa:
The restaurant takes pride in their laksa and serves 6 different kinds (Singapore, Curry, Thai, Sawarak, Penang and Johor), and you can customise your ingredients and type of noodles as well. I only tried two types: the Curry laksa and the Penang laksa. Between the two, I preferred the latter due to its tangy, umami-laden broth. Next to the noodles station was the chicken rice corner that had char siew and roasted pork belly (siew yoke). However, those were an unfortunate letdown that day.

Matcha Lava Cake:
The name is a bit of a misnomer as the 'lava' did not flow at all (I was, admittedly, rather disappointed with that) but being a matcha-lover, it was truly a delight to find this special item at the Sunday brunch. I loved the moist, fudgy, and creamy centre, though the sweetness level could have been taken down a notch. If they are able to serve this warm upon request, I think this will become the talking point of the table.

And there you have it, the top 5 things to gorge on at J65. Prepare your stomach and head there for your next brunch outing!

The Sunday Brunch is available from 12pm-3pm and priced at $128 nett with free flow of champagne and other alcohols, $88 nett without alcohol.

Book Online to enjoy 15% OFF total bill

J65@ Hotel Jen Tanglin

Sunday Brunch 12pm-3pm Every Sunday

Hooked! Seafood Dinner 6pm-10pm Every Fri and Sat

Weekday Lunch 12pm-2.30pm Mon to Sat

1A Cuscaden Road 
https://www.hoteljen.com/singapore/tanglin/taste/restaurants/j65/

Read More

Kosoan古桑庵: My Secret Heaven

There are some places which I wish should be kept a secret forever and this is another one. 

In central Tokyo that is dotted with commercial buildings, it is difficult to find a place where nature, aesthetics and tradition converges. And here comes Kosoan, the missing piece that will complete this puzzle. Located in the quiet residential area Jiyugaoka, Kosoan is a tea house within an old Japanese house. There is no English signboard to indicate its presence, merely a wooden signboard carved with the Japanese Kanji name. 

Visitors are led by a series of stone steps through the tiny garden into the house. Warm yellow lightings, precious woods, carefully crafted paper screens and tatami mats, the intimate space overlooks the garden which is especially charming during my visit as it was wet and drizzling. Stepping off a bustling city street into the calm of a Japanese tea house, it is easy for me to feel the draw of this place. 

Yet it is none of those strict regimented tea house where you have to sit with a kimono-clad obasan who will brew the tea in front of you. It is a relaxing place to gaze wistfully into the surroundings, with a hot brew of matcha or houjicha latte. Each set comes with a mini sweet. For some light desserts, there is also the traditional anmitsu or zenzai but that's about it on the single-side bilingual A4 size menu.

Sip on the drink and enjoy the moment of peace in this warm, cosy space. Just hope that you won't run into any rowdy tourists that speak boorishly and spoil the mood. 

Kosoan 古桑庵

1-24-23 Jiyugaoka, Meguro-ku, Tokyo

Daily 11.30am-6.30pm

www.kosoan.co.jp

Read More

The Carvery @ Park Hotel Alexandra : Valentine's Day 2016

If you are a meat lover or if your loving half is a meat lover and you are willing to accommodate that love for meats, then both of you will have a great time this Valentine's Day at the Carvery. This all-new buffet restaurant which has only opened in Nov will be presenting a finely-curated Valentine's Day semi-buffet dinner with free flow of quality roasts, salads and desserts.

Priced at $188 per couple, this dinner includes 2 glasses of Veuve Clicquot champagne and a pair of complementary cocktail that is specially concocted for lovers. Gentlemen will receive an invigorating blend of Hendricks gin, elderflower liqueur, cucumber and lime while Ladies enjoy a fruity and sweeter drink featuring Belvedere Vodka, pineapple, mango, violette liquor, Bols yoghurt liqueur and grenadine. 

To start, diners can savour a delicious Duo of Oven Roasted Tomato Soup and Leek Potato Soup which is best enjoyed when the two different soup bases are mixed together evenly. The tangy sourish notes of the tomato were balanced out by the white counterpart while the Manchego Cheese Fritter worked like a palate teaser that pulled everything together. I really appreciated the concept of this dish as it drew parallels to reality where one complements the other. The sum was definitely more than the parts. 

Also served at the table is the Seafood Platter which includes the fresh sashimi and freshly shucked Seasonal Oysters in Ponzu dressing. Get more lovey-dovey after the meal with your loved ones as you deshell the Tiger Prawns, Red Claw for each other, before enjoying with the Maldon Sea Salt with Shallot Oil or the Horseradish Cream. 

From the Carvery station, there is free-flow of premium US Black Angus ribeye, tenderloin, juicy pork and chicken with crisp-fluffy Yorkshires, a sizable range of side dishes and roasted bulbs of garlic/onion to seal the deal. Slow-roasted in the wood-fired oven and later quick-roasted again at high temperatures before serving, the tender ribeye is undoubtedly the best part of the show. 

I like the fact that the meats are minimally seasoned so that one can enjoy the natural succulence or pair it with any of the dips. Did I mention that there's the heavenly truffle butter too? Those less carnivorous can indulge in the Salmon Wellington which is encrusted not only with the usual swiss chard but also with rice. This gives the dish a charming oriental flavors in an otherwise very western-dominated setting. 

Tucked at a dimly-lit corner next to the pasta and pizza station is where diners can find a good range of desserts, including Valentine's Day edition items for the sweet finale. Any Valentine's dinner will not be complete without chocolate which have been proven by scientists to be better than love. Embedded within the dark, fudgy Flamingo chocolate cake is a sweet raspberry cream core that complemented the earthy cacao flavor. 

Meanwhile, the Cranberry and Cheese Tart stood out from the average tart quality you'll find in most hotels as the pastry shell was crisp and brittle, with a mousse-like filling that kept everything light. But at the end of the day, guys might want to form a bouquet of the colorful cake pops and present them to the other half. 

It'll probably keep the ladies happier than receiving non-edible flowers :D

The Carvery @ Park Hotel Alexandra

323 Alexandra Road, Singapore 159972

Mon-Sun 12pm-3pm, 6pm-10pm

Website: www.parkhotelgroup.com/alexandra

Email: thecarvery.phal@parkhotelgroup.com

#thecarverysg

-Valentine's Day Dinner is priced at $188++ per couple (inclusive of 2 glasses of champagne) or $226++ with additional wine pairing

-Double Date Bookings for four (2 couples) includes a complimentary bottle of Victoria Park Shiraz or Victoria Park Chardonnay worth $58.

-The complimentary cocktail (worth $19.99++ per set) is also available at Aqua Luna

Read More

L'Eclair De Genie: Genius Parisian Eclairs Come To Japan

Besides Fauchon, Le Clair De Genie is probably the only famous eclair brand in Japan as I haven't heard of any good Japanese patisserie that sells only eclairs except Creme de la Creme which covers both eclairs and Choux puffs. 

It is no coincidence that these eclairs strike a resemblance with the flamboyant versions from Fauchon as the Marais-based chef-owner Christopher Adam used to train under Fauchon before reinventing them with his unique interpretation in 2012. This former TV cooking show finalist should be given duly credit for pioneering the trend of whimsical eclairs these years because eclairs were never under the spotlight years ago. 

The price range SGD5.00-6.80 per piece might hold back one from trying but they are more affordable than those in Singapore. Compared to Fauchon's eclairs, these are 
shorter and slightly wider, but still impeccable in the execution and steered clear from the painfully sweet fondant frosting. Each sturdy choux shell were filled with the perfect ratio of cream, maximizing the pleasures in every bite. It was hard to select from the wide range of flavors but everything I tried were immensely delicious.

L'Eclair De Genie, Truly Genius~

Eclairs Hideout:

Kyoto Takashimaya B2

Osaka Takashimaya B2

Tokyo Nihonbashi Takashimaya B1

Tokyo Shinjuku Takashimaya B1 

Yokohama Takashimaya

http://leclairdegenie.com/

Signature Caramel Beurre Sale (¥430) 

Chantily Fraise (¥594) シャンティ―フレーズ

Orange flower infused strawberry confiture, mascarpone cheese chantily

Choux Choux Caramel Eclairシュシュキャラメルエクレア (¥594)

I don't know why this is called Choux Choux but this is another caramel option on the list. What stands out from this piece is the caramelized peanuts that are encased beneath the the silver chocolate armour, which made this as enjoyable as a smooth crunchy toffee candy. 

Passion Chocolat Au Lait パッションショコラオレ (¥594)

The Passion Milk Chocolate emerged as the dark horse as no one expected that it would taste so delicious. The fruity scents of passionfruit enhanced the smooth milk chocolate filling beautifully and the effect simply lingered on the palate. 

Marianne (¥594) 

Inspired by the iconic painting Liberty Leading the People by Eugene Delcaroix, this vanilla eclair was a special edition to commemorate opening of Osaka/Kyoto (even though I can't see the link between the two) Anyway, what matters most was that it tasted good, which foodies would agree that this is very important.  

Read More

Jade Restaurant @ The Fullerton Hotel: Chinese New Year 2016 Highlights

The traditional Lo-Hei comes in all sorts of patterns and luxury ingredients these days. But how about one with Champagne Jelly? This CNY, you can literally toast off to an auspicious Monkey year with the Eight Happiness Gold Rush Yusheng (from $68++ onwards for 5 pax) that is enlivened with peach dressing (Yes, cos Monkey God Sun Wu Kong loves his peaches, doesn't he?) 

This is part of the Lunar New Year reunion dishes by Chef Leong Chee Yeng and his culinary team that is available till 22 February. While hearty dishes such as Pen Cai is also available, why not invest your calories in the pot of nutritious Braised Six-head abalone soup ($58++/pax) so that you can not only indulge in more dishes but also revitalize your skin for glowing complexion? Unlike classic Cantonese soups, this boasts a unctuously creamy mouthfeel that is testimonial to long hours of brewing all the premium ingredients including sea cucumber, fish maw and ROASTED PORK! 

Poached Seaweed and Abalone Fortune Dumplings ($16++ for 3 pcs per pax/$38++ for 8 pcs)Never would I expect to have abalone inside Chinese dumplings because it is simply too extravagant. But yet when such a creation truly came into reality, it did not taste awkward at all. Shaped like those pretty green corals in the oceans, these juicy seafood parcels offered succulent and bites, with an underlying umami that is reinforced by the drizzles of XO sauce. 

New dishes such as the Simmered Boston Lobster with Ginger Milk ($88++ for one whole lobster 700g) scored high on creativity with its unique milky gravy but the gingery notes seemed to relegate into the backseat and did not make a strong presence, though the portion was outrightly fresh and generous. Meanwhile, popular classics such as Wok-fried Glutinous Rice ($14++) continues to impress regular diners and the younger generation alike. The tantalizing sweetness in the grains melded with the smoky caramelized flavors of the sausages to form such a humble yet delicious dish. 

For the sweet year ahead, don't forget to try some of the unique pastries specially produced by the pastry team besides the usual dine-in desserts like Almond Cream and Sago Red Bean Dumplings. For instance, they have given the typical cumbersome Nian Gao a beautiful makeover by scaling it into bite-sized tarts and infusing it with local Asian flavors. The Sweet Potato Pandan Flavored Nian Gao tarts  ($28++ for box of 8)are chewy and crunchy at the same time, with an alluring fragrant and fine measure of sweetness. The Rose-water Chestnut cake is actually not a cake but a toothsome dessert that comes close to Chinese Osmanthus Jelly. The chestnut bits imbued delectable crunch, making this an extra light and refreshing treat. 

Other highlights include the Honey Peach Pastry ($26++ for box of 8), a delicious alternative to the Pineapple Jam by substituting the filling with peach jam and baked in a golden buttery crust, as well as a very adorable Longevity Monkey Mandarin Orange Buttercream cake which I have posted here. The impressively wide selection of CNY sweets is definitely a good news for those with a sweet tooth (including me) since many restaurants/hotels tend to focus on the usual savoury dishes. All these are available for order and collection until 22 Feb 2016.

Jade Restaurant (玉楼）

The Fullerton Hotel Singapore

1 Fullerton Square

Singapore 049178

Tel: +65 68778188
Daily: 1130am - 230pm, 630pm - 1030pm

www.fullertonhotel.com

Facebook @The Fullerton Hotel Singapore

Instagram @FullertonHotel

Read More