LAST 2 DAYS: Get $25 OFF Premium now — just $74!
close
Bring On The Carbs

Bring On The Carbs

Atkins-schmatkins. These pastas, risottos, breads, rice and noodles can all banish carb's bad rep.
Veronica Phua
Veronica Phua

Got an urge to gorge ourselves on pizza and that’s how we finally got around to paying “John’s Pizzeria And Bakery” on Tanjong Katong Road a visit. You can find them easily as they are located a few shop units away from the famous Punggol Nasi Lemak.
Anyway, according to what I read in their menu, @johnspizzasg is owned and operated by expats, and seems to be focused on just two things: American-style pizzas and big, thick, soft-centered cookies (which they can pimp into some mighty stunning sundaes). Both items are produced fresh on the premises daily.
Free from preservatives and commercial yeast as well as being low in gluten and G.I. (glycemic index), their pizzas boast a hand-stretched sourdough crust which is completely different from the Neapolitan-style ones that have enthralled me for the longest time. It was nice to have a change. I ordered the 14” NY Style “John’s 4-Way” ($31.90) for us as widest variety was what I was after.
The crisp-on-the-outside, chewy and flavourful sourdough crust, which was even in thickness and texture from centre to the edge, was sectioned into four, but cut into eight slices. Each quadrant came neatly covered in the different toppings I had chosen. My favourite of the lot was the classic “Pepperoni” - I recommend adding an extra topping of pepperoni for $4.50 more if you love a meatier pizza. A close second was the “Walnut Pesto Parmesan and Chicken Sausage” - unusual and really fragrant, this had the ground sausage spread all over, ensuring tastiness in every bite. I loved the “Hawaiian” too due to the pineapples sweet juiciness. As for the “Supreme”, as generous as the toppings were, this had too much going on in my humble opinion, but of course, by no means was it bad and I’m sure this toppings combo has its fans.
Besides the NY Style, John’s Pizzeria & Bakery also does a Signature Deep Dish Pizza which we plan to return for since our meal today was so satisfying. Will need to allocate space for one of their cookie sundaes too.

2 Likes

It tastes every bit as good too!
The early birds among our group who were at @theampangkitchen for lunch were fortunate enough to catch Uncle Raymond and one of his helpers in action as they prepared Fried Hokkien Mee for a catering order. Yes, apart offering a private dining experience in the comfort of their spacious home, you can also cater from The Ampang Kitchen. And this dish which costs $60 and can feed about 10 pax, is only one of the many items listed in their extensive menu. Uncle Raymond was kind enough to give us a plate to share and all of us couldn’t stop raving about it. I was especially taken by the gravy which was so silky and decadent from the luxuriously saturated stock and fragrant from the amount of garlic and fried pork lard used.
What I think many of us will appreciate about ordering from David and Uncle Raymond (you can choose to self-collect or have the food delivered for a fee), is that they can prepare only one dish if that’s what you want. The serving size and price of each item is fixed though. However if you are attending a potluck party, or just having people over for a meal, it is the ideal solution as you just select what you like.
They also pay attention to ensuring the dish tastes as good as possible when you serve it. For eg. when it comes to their bestselling Penang Rojak, its various components of housemade sauce, cut vegetables and fruit, century egg, “youtiao” etc. are packed separately. So when you toss them altogether right before serving, that Penang Rojak is going to taste simply divine.

I wouldn’t have known about the awesome promotion at Trattoria L’Operetta if not for my niece craving pizza recently. When I popped by the restaurant on Tanjong Katong Road, the staff happen to share with me the information below...

WHEN: Mondays, Wednesdays and Thursdays.

TAKEAWAY: Pay only $5 for your Second Pizza. Orders must be placed between 5.30pm and 7.30pm.

DINE-IN: Enjoy 1-for-1 Pizzas.

CALL: 6440 9322 to book a table or order your takeaway pizzas.

This is NOT a sponsored or hosted post. I’m just sharing because I have always liked the food at this Italian restaurant and use to visit them very often. Plus my niece and MIL (yes, she couldn’t resist it either) loved the Parigina Pizza ($24) I‘d bought for them. The Neapolitan-style crust was topped with mozzarella, ham, mushrooms, basil, Parmesan and instead of the usual tomato sauce, it had a cream one. To say I was surprised at how swiftly the two of them gobbled the entire pizza is an understatement!

5 Likes

Given a choice, I will always pick Penang Char Kway Teow over local Char Kway Teow because my tastebuds gravitate towards the savoury rather than sweet. But this version of the latter at Brunner’s Coffeeshop in Katong was really decent.
Perhaps it is because I requested for it to be extra spicy, so some of the sweetness was masked by the increased amount of chilli used. The cockles were miniscule to be frank but it’s no big deal to me as I didn’t order this for the seafood. What I really wanted was a plate of noodles, freshly fried with pork lard oil, lots of beansprouts and a whack of “wok hei”. This $3.50 serving delivered all that in spades.

3 Likes

We use to frequent Blanco Court Beef Noodles often when they were located at Guillemard, a stone’s throw from the Brawn & Brains cafe at the old Badminton Hall. Since moving to Aperia Mall a week ago, they have shrunk their menu to focus on their signature item of beef noodles. So no more “zi char” items like at the previous place but the quality and taste of the food is still really good. In fact, I think the beef broth seems to have become more “nong” (thick).
We ordered two items today - one was the Superior Beef Noodles ($9.90 nett) which has a mix of sliced beef, beef shank, beef ball, beef tripe and tendon. The chosen noodle can be prepared in a dry or soup style. However, because we use to have it sans noodles but with a bowl of rice instead at their old place, the young boss kindly offered to serve it to us that way.
We also tried the dry version of the Beef Shank Noodles ($8.90 nett) for the first time, and enjoyed it very much. While their thick beehoon had just the right texture (not overcooked and mushy like at some places), the classic starchy “zhup” (sauce) was flavourful and well-seasoned.
Condiments are integral to my enjoyment of Hainanese beef noodle dish, and the extremely spicy chilli dip and “cinchalok” (fermented krill) at this place are perfect.

2 Likes

M E D I A T A S T I N G
After the most un-pizza of pizzas “Pizza alla Banh Mi” which brought up the rear in the succession of toppings-laden baked doughs doled out by Bjorn Shen, I would vote this as my second favourite from that night’s Omakase.
Named “Pizza Black”, it is inspired by a meal he had years ago in Osaka, Japan, at a little unassuming joint called “I Love Pizza” (sadly, it doesn’t exist any longer, he returned to check). That was Bjorn’s first taste of Neapolitan-style pizzas. To say he was blown away by it is probably an understatement. So in tribute of the life-changing squid ink Margherita and cheese creation he inhaled that fateful evening, he created this.
On the poufy crust (made from a 3-days-aged dough with 70% hydration level) is a sea of squid ink sauce, thick slices of baby zucchini, smoked octopus, cow’s milk mozzarella and pecorino. To finish, he threw on basil, splashed some olive oil and grated octopus bottarga. The final taste was a whack of flavour upon flavour upon flavour. Multifold and intensely umami, I couldn’t help but eat it with an expression of incredulous delight.

1 Like

M E D I A T A S T I N G

This is not a full post of last night’s dinner at @smalls_sg. I just need to pay a quick little tribute to one of my favourite items from the #Omakase menu we had.
Named the “Pizza alla Banh Mi”, it is a brilliant creation and more importantly, it’s bloody delicious! Bjorn Shen used the same 3-days-aged pizza dough with 70% hydration level but baked a portion into a rectangular shape. After splitting it open, he proceeded to layer cold, crisp cucumber, Italian mortadella, Vietnamese mortadella, lemongrass and garlic-rubbed kurobuta pork, and crunchy housemade pickles. Lashings of Maggi seasoning and a creamy pork pate mayo followed. Finally, a truckload of fresh herbs was piled on. By the time Bjorn was done, the “Pizza alla Banh Mi“ was the size of a newborn baby.
Each person gets a quarter piece and let me tell you, it‘s very, very delicious by itself. But when I added some of that housemade Vietnamese #satesauce to this beast of a sandwich, the savoury spiciness of it propelled flavours to kingdom come-to-mama!

2 Likes

A bunch of us met for Boxing Day dinner. I knew all of them separately but most did not know each other at all. However, I’d had an inkling the group dynamics would work. Sure enough, it turned out to be so much fun! 😄
We began our night at the Mandarin Gallery branch of Blue Label Pizza with some really tasty food, and ended the night rolling out of “CUT By Wolfgang Puck” (but that’s a whole other story and post 😆).
Head Chef Boon Teow revved our engines with the basket of corn chips he sent over. It came with two addictive dips: a Chicago-style spinach and artichoke, and a smoky roasted salsa.
We then moved on to the food I picked for us and the first to arrive were the Chicken Wings. Of course I had to get the ones coated in Buffalo Sauce as well as the Honey-garlic-sriracha. Both variants were accompanied by the same blue cheese ranch dip which boosted the yumminess level further. Funnily enough, when it came to their favourite wings, it was split by gender with the ladies voting for the tangier, spicy Buffalo and the guys, the Honey-garlic-sriracha.
We then came to the main event and the six of us put away three pizzas in total. What makes Blue Label Pizza’s so special is Chef Boon Teow’s crispy-crunchy crust coupled with unconventional toppings that are decidedly bold in taste profile.
We had the “J-Dog” ($37++ - this was my favourite of the lot with pork sausage, bacon, pepperoni, jalapeño, chilli and red sauce strewn across the base), the “Umami Bomb” ($29++ - a funky mix of shiitake mushroom, spinach, lemon, anchovy, goat's cheese on cornmeal crust) and “Summer In San Sebastián” ($36++ - a pizza with chorizo ragu, hokkaido octopus, espelette chili to be eaten with a squeeze of fresh lemon juice and aioli - also really good).
When we were settling our bill, a plate of warm cookies was set down by the lovely Jay who’d been waiting on us all night, “compliments of the chef”, she said. They turned out to be fabulous - oozing plenty of hot gooey chocolate when we broke them apart.

5 Likes

If you want to carb out in preposterous style, the new Pasta Tasting Menu at Spago has your name on it. It certainly had Burppler Jayne Tan and mine.
Comprising of smaller portions of the four existing pastas from the a la carte menu, it is an ideal way to try them all at one sitting. Frankly speaking, I have only had the agnolotti (it’s pure magic, just ask everyone else I’ve introduced it to) and wasn’t quite aware of the other three pastas’ existence. Blame it on my usual must-haves that get first dibs on my belly’s real estate whenever I visit 😂😂 So thank you Executive Chef Greg Bess for insisting we leave it to you this time.
The first to arrive was a pile of exquisite frilly Mafaldine prepared in a far-from-basic cacio e pepe style with prosciutto and asparagus. The former added meaty savouriness while the latter threw in not only in extra flavour but also succulent bites of juiciness.
Second was a really appetising Rigatoni. The sauce of pork ragu, fennel seeds, Swiss chard, parmesan, parsley had a subtle kick of heat from chilli which paired beautifully with the big tubes of al dente #pasta.
I am a fan of tripe but only if it is done well, and in the case of the Bucatini “Trippa ala Romana“, our third pasta, it hit the bullseye. Superbly soft and gently chewy, the pieces of tripe were saturated in the spicy tomato sauce it had been braised in. Ricotta, mint, parsley and pecorino rounded this off very nicely.
Last but certainly not least was the handmade Agnolotti that had stolen my heart from day one. This season sees it filled with pumpkin with a hint of herbs, and served with a plate-lickably delicious sauce, as evidenced in my recent IGTV post starring @heyrozzz @dineshb and @iamkennethelee.
We were feeling rotund by then and common sense would dictate refusing dessert. But did we do that? Of course not. A very fragrant deconstructed Apple Crumble landed on our table soon after and in we dug, munching on the freshly baked fruit and crunchy pecan streusel, accompanied by raspberry gel and a magnificent brown butter pecan ice-cream.

7 Likes

The Gnocchi was the standout carb for me. Executive Chef-owner Lim Yew Aun and Head Chef Frankie made me rethink my long-held dislike for that particular carb with their light and fluffy rendition. All memory of the stodgy ones I’d eaten over the years was erased by their tiny pillows of mashed potatoes fried in butter. Seriously fabulous.

5 Likes

The Pork Keema Curry Risotto was a dish that wow-ed me on my first visit but I then read an Instagram post by @alanloveshisboys that the level of peppery heat in it had been reduced since. So I asked Chef @issey.a0711 to make ours as spicy as he had it originally. And it was superb. So if you like your food with a stronger kick, be sure to ask for your order of this dish to be cooked “extra spicy”.

3 Likes

Recently, I stumbled upon “Tasty Court by Chef Pung”, a Chinese restaurant.
Tucked away inside Opera Estate, the unofficial name of the residential neighbourhood in Siglap that has roads named after famous operas, it is smallish in size but offers a respectable selection of dishes.
Since there were only two of us, and most of the dishes come in one standard serving size, I decided two items would be enough for our lunch. Turns out they‘re generously apportioned and could have fed up to four people comfortably.
Anyway, pictured above is the “Stewed Rice Vermicelli in Seafood and Supreme Stock”. The striking golden colour of the broth took me by surprise but it was very tasty and thus, so was the “beehoon” as those strands of vermicelli were a natural sponge. Besides pieces of prawns and fish, there were mushroom in there as well. Although the dish had a lot of flavour, I did enjoy it even more with sliced red chillies. T.H. on the other hand, preferred pickled green chillies with it.

2 Likes

Can't cook to save my life but boy, can I eat! 😄 (I pay for all my meals unless otherwise stated)

What To Read Next

Say Hello and Goodbye to These Burpple Beyond Deals (March 2020)
Say Hello and Goodbye to These Burpple Beyond Deals (March 2020) The time has come to welcome a brand new batch of awesome 1-for-1 deals! Also, take note of these 1-for-1 deals to redeem before they expire on 31 March 2020. 
The Sweetest 1-for-1 Dessert Deals
The Sweetest 1-for-1 Dessert Deals Delicate cakes, ice cream s’mores, nostalgic tarts, Swiss rolls, macarons, eclairs, pancakes and more with #BurppleBeyond! Enjoy leisurely weekend afternoons or after-dinner hangs with these sweet deals.
1-for-1 Burpple Beyond Deals in Raffles Place
1-for-1 Burpple Beyond Deals in Raffles Place Fill up on tasty bibimbap or Chirashi lunches, have a midday coffee and tuck into comforting Thai or Western meals for dinner, or go on a swanky date in Raffles Place with #BurppleBeyond!</em>
1-for-1 Burpple Beyond Deals in Bukit Timah
1-for-1 Burpple Beyond Deals in Bukit Timah Macarons with tea, hearty Italian nosh, sugar-free cakes, melt-in-your-mouth steaks and more — here’s where to get your fill in Bukit Timah.
ADVERTISE WITH US
ADVERTISE WITH US