Singaporean Delights

Some have called Buah Keluak (a type of black nut from Indonesia) Asia’s version of black truffles. Usually found in main courses or appetisers, Candlenut ups the ante by utilising this rare traditional ingredient in a dessert. While the flavours of the Buah Keluak are not as apparent here, one can still find familiar traces of its gentle earthiness with each bite of the ice cream. Also used in making the ice cream, the Valrhona chocolate contributes a mild bitterness and sourness. Placed atop a bed of chocolate crumble, salted caramel, popping candy and chilli specks, the Buah Keluak ice cream then has a blanket of warm chocolate espuma pulled over part of it.

There is this incredible interplay of flavours, textures and temperature in your mouth: earthiness, bitterness, sweetness, sourness, spiciness, saltiness, warm, room temperature, cold, soft, semi-soft, bizarre popping candy fizziness??? Chef Malcolm Lee of Candlenut definitely provides an interesting modern interpretation of a traditional ingredient with this dessert. Through the plating, he is also able to evoke nostalgic memories of Happylemon at ION (loljk).

Lastly, here is some food for thought: Something cold on a bed gets a warm blanket covering it, is this a new literal interpretation of what comfort food is?

Atas Ban Mian. This came with a bowl of yellow noodles in pork broth. While the texture of the noodles were Al dente, I felt that there could have been more flavour from the sauce. It was a very light tasting bowl of noodles, tasty but could have been better. The yolk coats the noodles and when you have that with the tender juicy simmered pork belly, the combination is simply delightful. Would I pay $19 for this? No. Would I pay $19 for this and the ambience? Yes. The ambience at The Clifford Pier is definitely enough to keep me coming back.

I always order my carrot cake, white. The only exception lies with the carrot cake stall over at Ghee Hong Eating House. Fun fact for everyone: I have been eating plate after plate of black carrot cake from this stall for more than 15 years! Until today, I'm not sure what exactly goes into making this amazing dish but as long as it continues to taste like this, I have zero complaints. Maybe it's just the magic of food from childhood but my tastebuds, having changed so much over the years, agree that this tastes as lovely as ever.

So, if the usual sliders are too mainstream for you, why not head on down to ION to get your fix of something with a lil more South East Asian Flavour? This pop up store called "South East Sliders" is available at ION Orchard from the 11th-20th July. Heading it is local chef Damian D'Silva, the same guy behind Immigrants Gastrobar. So instead of your regular burger buns, you get generous servings of shredded chicken debal, lettuce, egg and smoked cheese stuffed into a puff pastry pocket. The puff pastry is fragrant and flavourful by itself and one might even think of likening it to a modern version of curry puff. Wasn't too impressed by the smoked cheese as it tasted like bottled cheese sauce but hey, bottled cheese sauce is something I wouldn't mind either. The other alternative to The Big D is called The Limpeh Slider and is filled with Beef Rendang instead. I'll definitely be back to try The Limpeh Slider, love it when chefs do their own takes on local dishes. At the very least, if not for the taste, visit the store to order the sliders which are named rather uniquely. Lends a whole new meaning to "I just wolfed down The Big D" doesn't it?

Was wowed by the creativity of this dish but didn't feel too amazed by the taste. The taste of the basil pesto was strong, hence for people who do not like basil, this dish is not for you. Felt that the dish would have been better if it had more salt in it at the very least, rather than the taste of a very lightly salted basil pesto making up the bulk of what you could taste. But kudos over to the guys at relish for lending an interesting twist to the nostalgic bee tai bak.

Excellent chicken by this established name Wee Nam Kee. While they are usually famous for their outlet at Toa Payoh, I find that the quality of food at their Marina Square Outlet is better! A must try is their Soya Sauce Chicken and I'm sure many others who know of Wee Nam Kee will tell you the same as well

One of Singapore's iconic dishes, the Laksa served over here at Min Ji is a favorite among many who patronise the Bendemeer Market. The soup is spicy enough and the coconut milk doesn't overpower the flavour of the broth. I would, however, have preferred my soup a little thicker. The "Taupok" (Fried Layered Beancurd) soaks up the delicious soup and bursts in your mouth when you bite into it. Absolutely delightful!

Bak Kut Teh

Late night supper: Ah Hock Fried Hokkien Prawn Mee

famous dry minced meat mee pok noodles from kovan food centre