Cream of cauliflower soup with garlic cream

In the middle of nowhere, on Dixon Road in Little India is Wanderlust – a cute, hip boutique hotel where you can dine at Cocotte. Cocotte is centred around communal dining (dishes can be ordered a la carte or for two, four or six people) where they serve rustic French cuisine in a charming dining area that makes you feel like you have walked into a villa in Provence.

We struggled to choose between some of their signature dishes like fried tripe or poulet roti and their specials and we ended up with a good combination of both.

frisée salad with bacon lardons and poached egg

For me, a cream of cauliflower soup and the fried tripe, and for D a frisée salad and venison. My cauliflower soup was silky and creamy and came with a drizzle of garlic infused cream. Just a hint of garlic in the cream meant that it that didn’t overpower the intense flavour of the cauliflower.

D’s starter was what he called a “healthy fry-up” – bacon lardons and a perfectly poached egg on a bed of crisp frisée lettuce dressed lightly in a vinaigrette.

Signature fried tripe with tomato salsa

My main course – Cocotte’s signature fried tripe – was slow-cooked until tender, and then crumbed and fried so it was super crispy outside. Served with a wedge of lemon and a fresh tomato salsa, I have to say that although I enjoyed it, I think it was mainly because of the crumbed deep-fried goodness. The flavour of the tripe was delicate and not too strong and the paprika in the crumb mixture added some lovely spice to the dish.

Bacon wrapped venison tenderloin with buttered peas

D’s venison tenderloin came wrapped in bacon, seared so that it was almost crispy on the outside but perfectly pink in the middle, with a citrus jus with a garlic purée and buttered peas and peral onions.

Cocotte is a wonderful retreat from the heat and chaos outside in Little India (which has its own appeal) and I’d be really interested to see how the place feels at night. The food is impressive – enough for us to want to return to see what else they have on offer, which is a big thing in Singapore, where there seems to be an abundance of new places opening recently.

Cocotte (ground floor of Wanderlust)
2 Dixon Road
Singapore
Tel: +65 6298 1188

Opening hours (closed Sundays)
Lunch:
Mondays to Saturdays 1200hrs – 1430hrs
Sundays 1200hrs – 1500hrs

Dinner:
Mondays to Thursdays 1830hrs – 2230hrs
Fridays to Saturdays 1830hrs – 2300hrs

Pan-fried beef tenderloin with veal jus

From many of the cooking shows on TV, there seems to be a few basic principles of running a successful restaurant. Keep the menu limited, and do what you do well, use only the best ingredients, don’t forget your front of house and love your what you do.

Mag’s Wine Kitchen ticks all these boxes – with a smiley stamp and a gold star on each of them for good measure. Which is probably why it’s still around 15 years after it first opened its doors in 1996.

Creamy artichoke soup

Nestled in the quieter part of bustling Boat Quay, you walk in to this charming French bistro and are greeted by either Mag  herself, who has an uncanny knack of remembering faces and names, or Seth, her maitre d who has been there since Mag’s opened.

The kitchen is open for all to see, the menu small and focused on using the best seasonal ingredients that Mag travels to acquire – we once visited to have fresh umi – Japanese sea urchin that she had just purchased from a trip there, on top of chawanmushi - steamed egg custard – delicious.

Kurobuta pork chop with pineapple salsa

D and I visited during the Christmas period for a quiet lunch and had the two course set from the menu of the day. I had the artichoke soup and the beef tenderloin with a veal jus and D had the beef carpaccio and the kurobuta pork chop with a pineapple salsa.

The soup was fresh and light while creamy and warming at the same time, and the beef – oh my goodness – the most tender and tasty piece of meat I’ve had in a long time, perfectly cooked medium rare, perfectly seasoned and accompanied with velvety mash and roasted vegetables.

Wagyu beef carpaccio

D’s wagyu carpaccio came served wafer thin, with parmesan shavings and rocket and the kurobuta pork came with what tasted like a hoisin glaze and the meat was tender and moist – not an easy task for such a large cut of pork.

Mag’s also has an terrific wine selection to complement all her food, or if you just want to go in for a drink. What more could you ask for ?

Mag’s Wine Kitchen
86 Circular Road
Singapore
Tel: 64383836

Open:
Lunch Monday to Friday – 12noon to 2pm
Dinner Monday to Friday – 6pm to 10pm

Saturday 6pm to 10pm only (Closed for lunch)
Closed on Sunday

As the end of 2011 ticks closer and closer, I’d like to thank all of you for sharing your lives with me and allowing me to share mine with you.

Here’s to a sparkling 2012 filled with fun and most importantly, more great food adventures !

I leave you with a photograph of my hometown Sydney and their fireworks spectacular over the Sydney Harbour Bridge and the Sydney Opera House. It’s a cheat photo from a previous year but I do wish was there with my family.

HAPPY NEW YEAR !!!

A wonderful way to celebrate anything

I love a Sunday champagne brunch. Add it being Christmas so that someone else cooks you an enormous array of food with none of the stress of having to cook, and more importantly, none of the washing up, and that makes a pretty good way to spend any afternoon in my books.

D and I were family-less in Singapore this year, so we were adopted out to a friend’s family who were visiting from the UK, and we decided to celebrate Christmas with them at the gorgeous Fullerton Hotel.

Roasted turkey with Yorkshire pudding and gravy

The hotel extended their usual brunch area to include the other restaurants and half of the lobby so we were literally surrounded by happy, festive people, and a lot food.

The essentials for Christmas – roast turkey, ham, beef and lamb were on offer with all the trimmings, in addition to the standard brunch fare of cold seafood, Asian roast meats (char siew, roast pork and duck), breakfast station, and the appetiser station. And of course let’s not forget the sweets, for which the Fullerton outdid itself this year. I think I counted three dessert tables that included a chocolate fountain and so much cheese I found it hard to find my favourites.

Selection of appetisers – foie gras on a fig compote, champagne truffle risotto and roasted pumpkin ravioli

And with a glass of Moet champagne that was attentively never less than half full throughout the four hours we were there and we had a very, very, merry (and messy) Christmas ! I hope everyone had a wonderful festive weekend with family and friends as well !

Signature crispy lamb short ribs

Tucked away in Dempsey Hill near PS Cafe lies the Disgruntled Chef, where Daniel Sia (formerly of the White Rabbit) has designed a menu that is meant for sharing. Small appetisers, tapas-style, followed by a few main course dishes. Absolutely perfect for D and I who want to try everything on offer.

The friendly staff go through the menu with you, highlighting the signature dishes of the house, of which we picked the crispy lamb short ribs, the crab cakes and the serrano ham, and then D spied the “snack menu” which had thick cut truffle fries and brioche with cheese and truffles. It sounded so much like the truffle sandwich from Procacci in Florence we simply had to try them as well.

The lamb short ribs are pretty awesome – they must be slow-braised so they are tender and then fried till crispy, and come served with a generous dusting of crushed chilli, cumin and coriander seeds, served on dollops of yoghurt. I don’t eat lamb (my family didn’t eat it so I never grew up with it and I don’t like the strong smell and taste it has) but even I had to try some.  The chef really nailed this dish – a true balance of textures and flavours and not “too lamby” at all (although for those who like lamb, that might be a downside).

Warm brioche with cheese and truffles

And the humble brioche with cheese and truffles ? Turned out to be my favourite dish of the evening. The brioche is not too sweet and comes as a flat bun filled in the middle with cheese and truffles, which is then warmed to release the aroma of those truffles. Absolutely delicious.

Crackling suckling pig with crudites and clove and honey dip

For mains D and I tried the crackling suckling pig. I think having the word “crackling” in the description really does set very high expectations, and I think had they not done this, the dish would have been perfectly acceptable. Lovely tender meat with crispy skin that comes with a clove and honey dressing which had some acidity that helped to cut through the richness of the meat.

Would I rush back there again in a hurry ? I’m not really sure. There are just so many new casual dining restaurants springing up in Singapore that you really need to knock my socks off to lure me back again, but if you’ve not been, then make sure you try the lamb and the brioche.

The Disgruntled Chef
26B Dempsey Road
Singapore 247693
Tel: +65 6476 5305
E: BOOKINGS@DISGRUNTLEDCHEF.COM

Open
Tues – Thurs – lunch 12pm – 2.30pm /dinner 6pm – 10.30pm
Friday & Saturday – lunch 12pm – 2.30pm/dinner 6pm – 11.30pm
Sunday brunch – 12pm – 4.30pm/dinner 6pm – 10.30pm
(closed Mondays)

To those of you who celebrate Christmas, MERRY CHRISTMAS ! Hope your day is full of wonderful food enjoyed in the company of family and friends.

As I didn’t get to finish my main course from Latteria Mozzarella Bar, I thought I would make something from the leftovers/doggy bag the following night. I had bought some lovely puy lentils which my supermarket just started stocking, and adding them to a casserole with my sausages made perfect sense.

I also had leeks and swiss brown mushrooms in my fridge, so in to the casserole they also went, to make a good earthy, warming meal.

You can just as easily use fresh sausages for this dish, but I would then add a garlic to the casserole (see recipe below).

Ingredients for 2 servings

1. 4 good quality pork sausages
2. 1 glass dry white wine
3. 4 cloves garlic (optional, see note above)
4. 1 large onion, sliced
5. 1 cup swiss brown mushrooms, halved
6. 2 large leeks, rinsed and sliced
7. 1 cup puy lentils, rinsed
8. 1 1/2 cups chicken stock
9. 2-3 sage leaves, chopped if fresh, or 1 tsp dried sage
10. 1-2 bay leaves

Method

1. In a heavy-based saucepan, heat some oil and brown the sausages – they don’t need to be cooked through at this point if you’re using fresh sausages. Remove from pan and set aside. When cool enough to handle, cut into 1” slices
2. Deglaze the pan with the white wine, pour into a jug, set aside
3. Heat more oil in the pan and gently sweat the onions until translucent
4. Add garlic next if you are using them
5. Add leeks and mushrooms and fry until soft
6. Add the sausages and white wine
7. Add lentils and sage and bay leaves and enough stock to cover all ingredients and bring to a boil
8. Lower heat and gently simmer for 1 1/2 hours till lentils are cooked through
9. Serve with crusty bread

Burrata with tomatoes and basil on a bed of rocket

I still haven’t come down from my Italian food high/obsession following on from our recent trip to Italy although I do think we’re a bit poorer now for all the white truffles we’ve had since we’ve been back. Lucky they are seasonal !

What isn’t seasonal though, and what is increasingly more popular and appearing in menus across Singapore, is fresh mozzarella, and in particular, burrata.

So we were more than happy to visit our friend Beppe De Vito’s new venture in Duxton Hill, Latteria Mozzarella Bar.

The menu features eleven types of fresh mozzarella that Beppe imports twice weekly from Italy.  D and I tried the knotted mozzarella from Puglia, and burrata, which we asked for served simply with tomatoes and basil. The Puglia cheese was lovely but paled into comparison with the wonderfully creamy burrata.

Rolled pork sausage 

For my main I ordered the rolled pork sausage, and this came as three garlicky, porky snail-shaped sausages with flecks of sweet peppers, on a bed of sauteed mushrooms and a black olive tapenade. Great, earthy flavours combined on a plate.

I ended up doggy-bagging a lot of my main, firstly because the cheese starters were so filling, and I wanted to save space for dessert.  We ordered one to share, and thank goodness because the tira misu is huge.

Add a bottle of prosecco and you have a wonderful and most civilised way to end a Monday. You could just as easily simply work your way through the menu of gorgeous mozzarella.

Latteria Mozzarella Bar
40 Duxton Hill
Tel: 68661988

Opening Hours (closed Sundays)
Mon–Thu: 12pm–2.30pm, 6pm–11pm
Fri: 12pm–2.30pm, 6pm–1am
Sat: 5pm–1am

I’ve made shortbread with rice flour before, and this time I substituted half a cup of plain flour with cornflour to make the shortbread melt in your mouth (rather than have the crispy texture you get with rice flour). Use the best quality butter you can find because you can really taste it in shortbread. I also use a vanilla bean paste but you can use pure vanilla extract. Just don’t use anything labeled “imitation” – apart from being made in a lab, it leaves a bitter aftertaste.

These rich, tender cookies go perfectly with a nice hot cup of tea.

Ingredients makes about 40 stars

1. 250g unsalted butter at room temperature
2. 1/2 cup confectioners’ sugar
3. 1 tsp vanilla bean paste or pure vanilla extract
4. 1/2 – 3/4 tsp salt (I think every sweet thing needs salt for balance, so it might be a bit heavy for some, adjust to your own taste)
5. 1 3/4 cups plain flour
6. 1/2 cup cornflour

Method

1. Cream the butter till light and creamy (about 1 minute)
2. Add the sugar and vanilla and continue beating for another 2 minutes
3. Stir flours into the butter/sugar mix until just combined
4. Put the dough onto a large piece of clingfilm, shaping into a rectangle as you go, wrap/cover and let rest in the fridge for an hour
5. Preheat oven to 180C (350F)
6. Roll the delicate dough on a floured surface to about 1/4 inch and cut out whatever shapes you want. Dip the cutter into a bowl of flour before you cut each cookie to help you get the dough out of the cutter
7. Place on a baking paper-lined tray and decorate with any sugar or silver cachous you want
8. Bake for 10 minutes till lightly brown
9. Let cool for 5 minutes before moving to a wire rack to cool completely
10. You can decorate with any icing once cooled if you fancy

I have no idea how I ended up cooking this for dinner tonight, but gosh I’m glad I did. This dish (in hokkien is called tau yew bak – literally translated, soya sauce pork) is one I haven’t had for maybe 20 years and the cool thing is eating it took me right back to when I was a little girl and my mum made it for me.

I think I just fancied some comfort food, and this dish, which is essentially pork belly that is stewed for 2 hours in a combination of soya sauce and spices like cinnamon and star anise, is warmingly melt-in-your mouth tender and is yummy served simply with rice.

Living in Singapore, I also tend not to cook Chinese food because access to top notch Chinese food is so easy here. And there is also the variety of different Chinese cuisines, from Hokkien or Peranakan (which is my heritage) to Cantonese (which is what I grew up with in Sydney), to Hakka, Peking, Hainanese…you name it.

The problem with eating out is that it’s tough to get brown rice unless it’s at some organic, vegetarian, peace-loving-type restaurant, and the most authentic food is just not served in places like this. My palate has been trained to like white rice with Chinese dishes, so my recipe below might be ridiculously simple, but it was a way for me to enjoy eating rice, with a 50% good component with the mix of brown rice. I just had to get over one of the basics of cooking rice – not to stir it around, ending up in mushy rice – and working out the logistics of different water and time ratios of cooking the two types together.

The recipe below is my rough guide on measurement – it’s a forgiving dish and doesn’t need to be precise so add more or less to taste

Ingredients makes enough to serve 4

1. 300-400g pork belly, cut into 2cm strips
2. 4-6 cloves garlic
3. 1 stick of cinnamon
4. 1 star anise
5. 1 tsp black peppercorns
6. 1 tbl Chinese five spice powder
7. 1/4 cup dark soya sauce
8. 2 tbl light soya sauce
9. 2 tbl sugar (or to taste)
10. 1-2 cups water
11.  1-2 hard boiled eggs

Method

1. Blanch pork in boiling water and cook for 5 minutes to remove any impurities. Drain well. Discard the water
2. In a claypot or a saucepan, heat up some oil and add the pork, garlic, cinnamon, star anise, peppercorns and five spice and fry until fragrant and the pork has browned
3. Add the soya sauces and sugar and bring to boil for about 5 minutes until the sauce thickens and the sugar begins to caramelise
4. Add the water, bring to boil, cover and reduce heat to a gentle simmer for 2 hours, stirring occasionally. Again the amount of sauce is personal. Some like it sticky and almost dry (me), some like it with quite a lot of sauce
5. About 30 minutes before serving, add the boiled eggs
6. Serve with rice and vegetables
7. For my mix of 50/50 white/brown rice, add 2 cups boiling water to 1/2 cup of brown rice and simmer for 25 minutes. Then add 1/2 cup of rinsed white rice, stir, cover and simmer for an additional 20 minutes