Monthly Archives: June 2011

Zenato wine tasting @ Basilico @ the Regent Hotel

Yellow-fin tuna and salmon tartare with toasted pistachios, wild fennel and citrus dill oil

Ponti Wine Cellars recently held another Zenato wine tasting.  The last time was at the Imperial Treasure Peking Duck Restaurant, where they paired various Zenato wines with Chinese food, which I don’t usually associate with wine, and found to my delight that wine enhances Chinese food as well. This time around, it was with more traditional Italian cuisine at Basilica in the Regent Hotel.

We started the evening with a prosecco – Lugana Metodo Classico Brut.  Crisp and dry, this was a perfect way to end a Thursday night after work and to ease ourselves into the rest of the evening.

First course was a yellow fin tuna and salmon tartare with toasted pistachios, wild fennel and citrus dill oil, paired with the Lugana San Benedetto 2009. But food first. The tuna and salmon tartare was firm and sweet and we noticed that it was not even seasoned, leaving the additional flavours coming from the fennel (ho hum), the pistachios (a surprisingly fanastic pairing) and the dill (for me the strongest and best flavour with the fishes). The wine was certainly one of those you’d easily drink all evening, but seemed to lack any punch (like I would expect with a pinot gris) which I think would pair well with the more neutral flavours on the plate.

Wild boar and ricotta agnolotti with black truffles and baby artichokes

Second course was a wild boar and ricotta agnolotti which is similar to a ravioli, but rather than having two sheets of pasta and then sealing it, it is simply one piece of pasta folded over – a technicality to me. The pasta was served with black truffles and baby artichokes. Maybe because of the truffles, but the three squares of pasta filled with delicate, tender wild boar with just a hint of creaminess from the ricotta left us almost gagging for more. The thing I find is, similar to sashimi, there is a limit to the amount of really good food that you can eat, before it becomes too much, and I presume three is the limit, but gosh on the night we all felt like we could have eaten at least another serving each.  Paired with a Cresasso Corvina Veronese 2005 (the corvina grape is the main grape in an amarone) this single grape wine was a good all-rounder, but nothing to write home about).

Roasted wagyu beef tenderloin 9+ with asparagus, ratte potatoes and roasted cherry tomato

The meat course was a roasted wagyu beef tenderloin 9+ with asparagus, ratte potatoes and a roasted cherry tomato.  Ratte potatoes are from France and lay claim to being “the potato” by several high end chefs like Joel Robuchon, but for me, the single roasted cherry tomato held the best flavour that married with the tender melt-in-the-mouth tenderloin.  The tenderloin was absolutely bang on perfectly medium-rare and ok I admit all three of the vegetables went well with it, but perhaps it was just so delicious that you could have stuck boiled brussel sprouts next to it, and they still would have been delicious. Paired with this was the Zenato Amarone Valpolicella Superiore 2007.  We thought the Cresasso Corvina was good, until we tasted this and we shouldn’t have been surprised but you just can’t go back once you’ve tasted the amarone.  Strong concentrated berry flavours hit your palate with hints of truffle in a gorgeously mellow wine.

Roasted peach with almond ice-cream and crushed amaretti biscuits

Dessert was a roasted peach with almond ice-cream, biscotti and crushed amaretti biscuits.  And with this, I had for the first time, a red dessert wine – Zenari Reciota della Valpolicella  Classico 2006.  I always think of dessert wines as having a syrupy texture.  This wine was dark cherry red in the glass, had lots of legs when you swirled it in the glass, and had all the sweetness expected with a dessert wine, but a surprisingly light and almost refreshing lightness in texture.  Amazing stuff.

We are still such novices when it comes to wine, but we do know what we like, and D and I are planning our entire trip to Italy later this year around a visit to the Zenato vineyard.  Each time I sample their wines, that trip is simply too, too far away for my liking.

Ponti Wine Cellars stock Zenato wines
G/F 204 Telok Ayer Street
Tel: 6733 0369

Basilico @ the Regent Hotel
Second floor, One Cuscaden Road
Tel: 6725 3232

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The Dempsey Brasserie

Fish and chips with truffle fries

Dempsey Hill continues to sprout new and exciting places to eat and drink. Less than a week since its opening, we went to the Dempsey Brasserie for lunch on Sunday.

The place is buzzing with activity and the sound of people chatting over their coffees and food.  With its high ceilings, tons of natural light and industrial decor, it appealed to me to “come on in, join us, this is a happy place to be”.  The entire place reflected this, right down to the friendly and helpful staff.

Caesar salad with prawns

On our table we ordered a caesar salad with prawns – crisp romaine lettuce and ciabatta croutons in a light caesar dressing, topped with a coddled egg and prawns and covered with parmesan shavings.  This dish sounded good on the menu, and, according to my friends, tasted fantastic (I had to make a difficult choice on a lazy Sunday afternoon). I would have liked to see the prawns chargrilled to add some colour contrast to the salad but I love how the dressing didn’t weigh down the lettuce and kept the entire dish light and fresh.

I ordered the fish and chips and asked for truffle fries instead of plain shoestring chips.  The fish came served in small portions with a nice crisp batter that still had softness to it inside, and the fish was beautifully steamed rather than heavy and oily.  The small pieces of fish made the meal so much more palatable, to me, anyway, rather than having to tackle a huge fillet of fish, and the portion was just right for lunch.  And the truffle fries were so wonderfully…truffly.

The coffee…well….ok, coming from Sydney my standards are very high, and I would say that the coffee is acceptable for Singapore standards, but they need to train their staff not to heat the milk so that it burns the coffee (making it bitter).  It also doesn’t keep those of us in need of their weekend caffeine hit waiting. Admittedly, I did have a busy weekend of entertaining visiting friends, so I might have been a bit less tolerant than normal 🙂

The Dempsey Brasserie is a great new place for those who want a leisurely meal in a lively environment.  They are also open for dinner, and later in the evening it transforms into a bar.  It will be interesting to see how they work with the space to change the ambience from day to night.  A good enough reason for me to want to go and visit again!

The Dempsey Brasserie
Blk 7 Dempsey Road, #01-03 Singapore
Tel: +65 6473 4500

Opening Hours
Mon–Fri: 5pm – 1am
Sat–Sun: 10.30am – 1am


Bangkok

The beautiful appetiser at Baan Khanitha

This year I was lucky enough to be able to spend a long weekend in Bangkok for my birthday.  I love Bangkok – it’s a crazy melee of noise and smells and traffic and heat and general chaos and pandemonium.  There is this undercurrent of energy that I find exhilarating and that somehow lives in complete harmony and balances with the wonderfully peaceful people of Thailand. Thankfully a lot of this crazy translates to exquisite food which D and I sampled at our old favourite haunts, as well as trying out a few new recommendations.

Boat noodle soup with rice noodles and thick soup

As we were only there for a few days, we kept relatively local to our hotel, which was conveniently located in the Sukhumvit area.  First stop boat noodles at Bharani.  The generic term of boat noodles originated when Bangkok was a maze of canals and from where these noodles were served. The canals have long become streets but the boat noodles remain (thank goodness) – beef and pork in a rich stock, served simply with your choice of noodles and kangkong – water spinach – with fresh bean sprouts and Thai basil – very similar to a Vietnamese Pho. Bharani uses top quality Thai-French beef and pork, and if you like your broth to be thick, you can order it here, where they thicken the broth with pigs blood.  The taste is very subtle but adds to the complexity of smells and flavours in that one small bowl that makes for a delicious almost fortifying noodle soup (especially if you’re feeling a bit delicate from one too many drinks the night before!). Bharani is a bit of an odd place in that it serves not only Thai but Western cuisine, particularly French, but I’m not in Bangkok to eat French food 🙂

Crispy fish salad

In between spa treatments, we also went on a recommendation to the Tea Room at Grand Hyatt Erawan Hotel.  If this recommendation did not come from my friend who loves Thai food, I would avoid hotel food in cities like Bangkok.  It was also voted one of the top five restaurants in Thailand and recognised as one of Asia’s finest restaurants by the Miele Guide 2009/2010 and did not disappoint.  The good thing is that you can order small portions of authentic Thai food, which meant we were able to sample many dishes in the most elegant surrounding – a brief reprieve from the heat and hustle and bustle just outside.  We sampled crispy pork with vegetables, prawn spring rolls and prawn toast which came with the most deliciously light cucumber dipping sauce and crispy fish salad.  We may have gone a little overboard with the deep fried food, but these four seemed to jump out at us from the extensive menu, and the ambiance of the restaurant made us feel more that we were ordering a series of snacks rather than sitting down for a full meal. And we got lucky that each of our snacks was a perfect balance of soft and crisp, sour and sweet, hot and mellow.

Amazing Thai green curry with chicken

One of our favourite restaurants in Bangkok is Baan Khanitha – which we just noticed this trip has a almost incredulously won best restaurant in Bangkok for Thai food more than ten years running !  We really go back to basics here.  They serve a traditional Thai snack when you are seated, a selection condiments (peanuts, ginger, chilli, lime, roasted coconut flakes, red onion, dried shrimp), to be combined in a cleverly wrapped betel leaf, and with a sweet tamarind sauce.  So simple, so good. We started with soups – tom yum talay (spicy sour soup with seafood) for me and tom kar gai (coconut based soup with chicken) for D.  They actually add a touch of coconut milk to the tom yum talay which takes the edge off the sourness and heat of the soup.  We also had a chicken green curry and whole garoupa with sweet and spicy sauce. The coconut curry comes out the most vibrant green colour and is not overly thick with coconut cream, and has a nice mellow sweetness from the palm sugar.  One of the reasons why I’m sure Baan Khanitha has won so many awards is the freshness of the produce. This was evident in the fish – the flesh was firm and sweet and the sauce not overpoweringly sweet but with a perfect balance of sweet, salt and sour.

The completely assembled appetiser at Baan Khanitha

Pampered with massages till no more muscles ached and with our tummies full with delicious Thai food, it’s no wonder we are one of the many, many people who also love Bangkok.

Bharani Cuisine (Sansab Boat Noodle)
96/14 Sukhumvit Soi 23
Tel: 02-664-4454
Open daily 10am – 10pm

Erawan Tea Room 
Second Floor of the Erawan Bangkok, adjacent to the Grand Hyatt Erawan Bangkok
494 Rajdamri Road
Bangkok
Tel: 02-254-1234
Open daily 10am – 10pm

Baan Khanitha
36/1 Sukhumvit Soi 23
Tel: 02-258-4181
Open daily 11am – 11pm



Tarte Tartin

**Update** Tried it again and it worked perfectly with granny smith apples and making sure that I didn’t burn the caramel – hurrah !  A good dollop of heavy cream while the tart is still hot really works.

Original post below:

We’ve been following Gordon Ramsay’s F Word where the series was focused on finding Britain’s best local restaurant.  One of the finalists was the Pheasant at Keyston and their dessert was a tarte tartin.  It looked so delicious I thought I’d give it a go myself.

With no Braeburn apples available at my supermarket, I went looking for granny smith apples, but my supermarket had none of them either so I chanced it with red delicious apples.  Mistake #1.

 

Toffee apples

Mistake #2 was not watching over my sugar caramelising like a hawk.  You are meant to leave it in the pot to simmer and bubble away without stirring.  It was colourless for so long that I went away from the stove for a few minutes, and when I went back to it, the caramel had gone just the wrong shade of brown.  I tipped my apples in and once a little cooler, I tasted an apple and it had the distinct taste of burnt sugar.  Boo.

I’ll try it again when they have granny smith apples in the supermarket, and will share a picture of the finished tarte but in the meantime here’s the recipe.

Ingredients (for two greedy people)

  1. 2-3 Braeburn or granny smith apples
  2. 1 tbs lemon juice
  3. 100g sugar
  4. 15g butter, cubed
  5. 1 sheet puff pastry
  6. Thick cream or ice-cream, to serve
Method
  1. Peel and core the apples and cut into six slices.  Place in a large bowl and toss in the lemon juice to stop them browning.  Don’t try this with other red apples as they will lose their bite and go mushy ones they cook
  2. Preheat oven to 190C
  3. Place the sugar and 2 tbs water in an oven-proof frying pan over low heat, stirring to dissolve the sugar, then increase the heat to medium and cook for about five minutes without stirring until the sugar caramelises and is a light brown colour.  STAY WITH YOUR CARAMEL, it goes from colourless to burnt very quickly
  4. Add the butter and apples, coating the apples in the caramel and arrange nicely (they will be on top of the tarte once served). Be careful don’t touch the caramel because it’s hot
  5. Place the pastry over the apples, tucking any excess under the apples, like a blanket
  6. Bake in the oven for 20-25 minutes until the pastry is cooked and golden brown
  7. Remove from oven and allow to rest in the pan for 10 minutes
  8. Carefully turn the tarte upside down onto a large plate
  9. Serve warm with cream or ice-cream

Sausage and bean casserole

I had sausages.  I had beans.  What to make for dinner ?  Why, a sausage and bean casserole of course !  Add in bacon and leeks and I had a casserole that’s pretty quick and easy to make and a delicious way to end a Monday. (I do wish that I lived in a country with seasons.  The subtle heat of the cayenne pepper and the comforting casserole would make it a perfect winter warmer)

Ingredients (makes a big pot that would serve 4-6)

  1. 6 good quality sausages
  2. 2 large leeks
  3. 5 rashers bacon, chopped
  4. 1 tin mixed beans (you could easily accommodate another tin if you like beans) rinsed until the water goes clear
  5. 1 glass of wine
  6. 1 cup chicken stock
  7. pinch cayenne pepper
  8. handful fresh parsley if you can get it, chopped

Method:

  1. In a large casserole dish, brown the sausages, take out, slice into pieces and set aside
  2. Fry the bacon pieces until nice and crispy.  Take out and set aside
  3. Reduce the heat and fry the leeks for about 3-4 minutes until soft
  4. Turn up the heat and add the wine and bring to the boil.  Let boil for 2-3 minutes for the alcohol to burn off
  5. Add the stock and then put the sausages and bacon (leave a few of the crispier pieces as a garnish) back in the pot, with the beans and cayenne pepper and simmer for 10-15 minutes until the beans are warmed through – don’t bring it to boil or the beans will go mushy
  6. Serve, topped with chopped parsley and bacon bits, and with some crusty bread

 

 


Birthday dinner at Restaurant André

Vanilla popcorn

***warning this is going to be a long post but as it’s about my birthday please indulge me*** I love birthdays. It’s the one time of the year that it’s completely ok for it to be all about you. Some birthdays you want them big and brassy with everyone you know and love around you, others you want something more understated. This year I was going with the latter. There was just so much going on with family visiting and work commitments that I just wanted to go somewhere stellar for dinner with close friends.

Chicken skin with marsala

I chose Restaurant André for a few reasons. First, we were lucky enough to sample André Chiang’s talent when he was running Jaan Par Andre and we were keen to see how he’d evolved with his own restaurant. Secondly D went for a friend’s 40th while I was in Sydney last and the food sounded amazing. I really love how Chef André brings his influence of his Taiwanese background and his French training and experience to his food (he worked in France for 14 years, training at some of that country’s most acclaimed restaurants, including Le Jardin de Sens, Pierre Gagnaire and L’Atelier Joel Robuchon).

From the moment you walk in, you know you’re somewhere different. Special. From the ambient light cast by smoked glass Edison bulbs to the fact that the place can seat a maximum of 30 guests, you get a sense of understated glamour that is relaxed and comfortable. Bordering on pretentious ? I would screw up my nose and reluctantly disagree. They clearly put a lot of thought and effort into this venture right down to the tiniest detail and I felt there was a fantastic try – not try-hard – effort.

I’ll reserve final judgement of the experience till later – let me share the food first.

There are eight courses in the evening, of which the minimalist menu doesn’t really help other than share the eight words that define the chef’s culinary approach – Pure, Salt, Artisan, South, Texture, Unique, Memory, Terroirs. Grateful for a wine pairing option with the courses, we settled into the start of our evening.

Onion and porcini tart

We started with four canapés – marsala chicken skin, an onion and porcini tart, vanilla popcorn and amberjack in cylinders of toast topped with shaved parmesan.

The chicken skin tasted exactly like chicken skin but the paper-thinness of it really challenged my palette and brain. The onion and porcini tart was less of a tart and more of a savoury wafer dusted with the rich, almost meaty flavour of the porcini. The amberjack cylinders were good but not all that interesting and popcorn I think let the quartet down. It had the texture of slightly chewy, stale popcorn and I just don’t think it complemented the rest of the dishes on the plate.

I did notice lots of baby herb leaves and flowers, which Chef Andre told us he grew on the restaurant premises. The baby leaves imparted a much more delicate flavour to each morsel.

Scallop ravioli with purple cauliflower consommé

Our first course was “Pure” – raw scallop with seaweed wrapped around Japanese chives in a beautiful lavender consommé made from purple cauliflower. The entire dish was unseasoned, letting the ingredients impart only their own individual flavours. It was delicate, clean and absolutely gorgeous. This was one of my favourite dishes of the evening.

Fresh oyster with seawater jelly and green apple foam

The next offering was “Salt” – a bowl dotted with tiny squares of green apple, with a raw oyster encased in seawater jelly with green apple foam. I love oysters, but I think the seawater jelly overpowered the delicate flavour of everything on the dish, including the oyster, and I’m not convinced about the green apple and oyster combination. Jury’s still out on this one.

From “South” – cured flounder sashimi with persimmon and seaweed and persimmon and tomato sorbet

Next course was “Artisan” – very fresh, very baby corn, from Chef Andre’s hometown in Taiwan, served simply steamed and with crispy chips of salsify and ground macadamia nuts, and salt and pepper. The delicate sweetness of the corn was enhanced by just a tiny dip in the salt/pepper mound.

Cured mackerel with prawns and razor clams with shellfish foam on a bed of risotto

“South” followed next, influenced by time spent in the south of France. The dish came in two parts. The first was cured flounder sashimi on persimmon with seaweed and a persimmon and tomato sorbet. It seemed more Japanese than south of France to me, but never having been there, the dish was delicious. Again, delicate flavours complemented each other well. As they did with the second part to South – a dish of cured mackerel, raw prawn and razor clams on a bed of risotto rice with shellfish foam and another sliced fish that unfortunately I can’t recall.

Cauliflower puree with risotto in black rice squid ink crackers

“Texture” came on a rectangular slate slab (I believe Chef Andre makes these as he is an avid potter) with a carefully constructed ball of cauliflower puree with risotto encased in black arborio rice squid ink crackers. The waiter told us that he would “leave it to [us] to figure this dish out”. A few chews and we discovered that the risotto grains were actually tiny pieces of squid ! So surprising and exactly the sort of dish that makes this chef stand out.

Salt-baked black chicken egg with iberico ham and truffles

Next up, “Unique” which married pretty much every delicious thing on this earth in one plate – a black chicken egg that had been baked in rock salt, toped with iberico ham and truffles. Add morel mushrooms and a veal jus and you have a truly unique way of enjoying ham, eggs and mushrooms 🙂

Foie gras jelly with black truffle coulis

“Memory” was probably my other favourite dish of the evening. Reminiscent (for me) of the incredible foie gras mousse from Jaan, this dish was a warm foie gras jelly with black truffle coulis. Again, chef André managed to combine classic flavours in remarkably innovative ways to surprise the diner’s palette.

Braised beef shortrib with fresh peppercorns, peas and celeriac mousse

The final dish was the main course or “Terroir”. I don’t eat lamb so chef prepared a similar dish to the one he showcased at the Masterclass I attended – braised beef shortrib with fresh peppercorns, served with peas, celeriac mousse and dehydrated olives.

Dessert was a birthday cake for me (awwww) that was Snickers 2011 – again, similar to the one he prepared at the Masterclass but this time just that little more sophisticated. Different textures of chocolate and hazelnut make a super rich, super delicious dessert.

The only thing that I would say let the evening down was the wine pairing which seemed sporadic and not timed very well with the dishes that came out – we had only white wine glasses on our table when the black chicken egg and iberico ham dish was served, for example. They make such a big deal out of the fact that the wines they source are from boutique vineyards, the sommelier really didn’t share as much as we would have thought other than telling us the vineyard name, the region and the year of each wine.

At a restaurant that only serves one menu that is dictated by the chef, it’s almost impossible to walk away loving every dish. I think Chef André has taken the opportunity to put his unique touch to his dishes that he may not have had when working for Jaan. It’s certainly a restaurant you reserve for special occasions – this is a truly great dining experience. Loved it. Thanks to D and K and J who kept me company !

Restaurant André
41 Bukit Pasoh Road
Singapore
Tel 6534 8880


Toad in the hole with red onion gravy

Toad in the hole is one of the comfort foods of our household. Delicious sausages (tick!) encased in crispy batter (tick!) and served with a red onion, red wine and balsamic vinegar jus (tick!).

It’s pretty much the same as frying up sausages and serving them with yorkshire pudding, but I like how the batter rises up around the sausages like a protective (and deliciously crispy) wave.

This recipe is adapted from Delia Smith’s Toad in the Hole with Red Onion Gravy.

Ingredients: (for 2 hungry people)

  1. 75g plain flour
  2. 75ml milk
  3. 1 large or 2 medium eggs
  4. salt and pepper
  5. 4 good quality pork sausages
  6. 1 red onion, finely sliced
  7. half glass red wine
  8. 1/4 cup balsamic vinegar

Method:

  1. Preheat oven to 220C
  2. Start making the batter first.  Sift the flour into a large bowl, whisk in the egg and then slowly incorporate the milk with an electric whisk.  You want to aerate the mixture well.  Season with salt and pepper.  Set aside.
  3. In a small flame proof roasting, brown the sausages
  4. Make sure there is plenty of fat/oil in the tray once the sausages are browned (if not, add some additional oil) and pop the roasting tray on the top shelf of your oven for a few minutes until the oil is smokingly hot
  5. Carefully remove from the oven and quickly pour the batter around the sausages and then quickly put the tray back on the top shelf of the oven for 30 minutes
  6. While the sausage and batter is cooking, make the gravy
  7. Fry the onions on low heat until soft and translucent – about 5-10 minutes
  8. Turn up the heat and add the wine and balsamic and bring to the boil for 3-5 minutes until the alcohol has evaporated and the sauce thickens

Standing Sushi

Shiro maguro (white tuna) and sake (salmon) sashimi

Standing Sushi is one of the best places to eat super good sushi in Singapore.  Their shiny new premises at Marina Bay Link Mall are a bit more difficult to get to than their now-closed outlet at OUB Centre, but I quite liked eating somewhere that wasn’t 2 feet away from the crazy hustle and bustle of lunchtime at OUB Centre/Raffles Place MRT.

The menu was very simple – sushi, sashimi, donburi, salads and maki – I don’t recall any cooked food.  One of the recommendations from the friendly waitress was shiro maguro –white tuna – something that I have not ever heard of before.

The chef served this sashimi style, marinated for 5 hours in his secret blend of sauces before slicing and serving on a plate with equally generous slices of salmon.

The texture is smooth with the same softness of fresh salmon sashimi and has a slightly salty taste (presumably from the marinade).  It was absolutely delicious and I wonder how different the texture and taste would be when the fish is served unadulterated and fresh.

Sashimi platter with prawn, squid, octopus, salmon, tuna and white tuna

We also had the sashimi plate and the sashimi salad.  Every piece of seafood, from the usual salmon and tuna, to the more unusual prawns and squid and scallops was wonderfully firm and sweet, needing just a little dip into our soya sauce with wasabi.

If you are looking for somewhere to eat fantasticly fresh seafood, this is the place to go.  It’s not situated in the main corridors so looks out for it – it’s behind the Four Seasons Gourmet Market.

Standing Sushi Bar
Marina Bay Link Mall
8A Marina Boulevard
B2-51 Marina Bay Link Mall
Tel: (65) 6634 7068

Opening Hours – Mon-Sat 11.30am – 9.00pm
Closed on public holidays and Saturdays following public holidays on a Friday


Dim Sum @ Victoria Peak

Quail’s egg and pig’s trotters stewed with black vinegar and ginger 

Orchard Central is a really odd shopping centre. In a city where shopping is a heritage and a true pastime, you would think that whoever is going to develop a shopping centre on prime location at Orchard Road, would be in tune with the psychology of shopping – make it easy for shoppers to spend. Mind you, Ion just down the road is also a similarly horrendous labyrinth of shops and that’s always packed, but perhaps it’s the type of stores they have there (for example, flagship stores of high-end brands) that draws the crowds.

Char siew pork steamed rice rolls

Anyway, I digress. On the difficult-to-get-to-if-you-don’t-know-that-the-lifts-to-level-11-are-only-on-some-of-the-floors (phew!) is Victoria Peak, presumably named after the famous mountain of the same name in Hong Kong.

Steamed BBQ pork buns

Recommended by a friend, we went today and we were impressed that at not only the range of the food available was, but also the quality. Restaurants that serve dim sum here in Singapore usually also have a la carte items available, and the actual dim sum menu is fairly limited. Victoria Peak is no different, but the range of dishes available on their dim sum menu was broader than the usual three types of dumplings, one rice roll and steamed BBQ pork buns.  Having said that, this is  dim sum, after all, so we did order the three types of dumplings, two types of rice rolls (ooh!) and the steamed BBQ pork buns 🙂  We also ordered some specialities like quail’s eggs and pig’s trotters stewed in black vinegar, soy and ginger, and fried salmon skin, which I have only ever had at one other dim sum.  The overall quality of the food was excellent.

Attentive waiters, an impressive selection of fine wines, should you fancy it (maybe at dinner time rather than with dim sum), completed the circle of good. Just remember how you got there or you might struggle to get out on to street level again.

Victoria Peak
Level 11, 181 Orchard Road
Orchard Central
Tel: +65 6238 7666

Opening Hours
Mon–Sat:11.30am–3pm, 6pm–10.30pm
Sun & PH:11am–3pm, 6pm–10.30pm

Quiche Florentine

A night in by myself made me fancy quiche florentine – it reminds me of quiche I used to serve in a cafe back in Sydney – how good the bacon smelled, and how the perfectly just-set eggy goodness wobbled when I served it.

Ingredients

  1. Pastry for one 9 inch crust pie
  2. 10 slices bacon, fried crisp and crumbled (or you can use thinly sliced ham)
  3. 1 c. shredded cheese (I use half cheddar, half gruyere)
  4. 1 pkg. frozen chopped spinach, squeezed dry
  5. 3 eggs
  6. 1 c. light cream
  7. 1/8 tsp. cayenne pepper
  8. salt and pepper to taste

Method

  1. Blind bake pastry shell for 20 minutes at 180C and let dry for 5 minutes in the oven. Reduce heat to 150C
  2. Sprinkle bacon, spinach and cheese in the pastry-lined tray
  3. Beat eggs slightly with the cream. Pour cream mixture into pie pan
  4. Bake 30-35 minutes or until knife inserted in middle comes out clean
  5. Let stand 10 minutes before serving.