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This luscious dessert cake has a rich, thick layer of cream frosting over the moist, soft, vanilla and matcha / green tea infused sponge cake.
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Garnished with blueberries, matcha / green tea powder, and white chocolate chips. It has an earthy grassy floral fruity sweet flavour, yum.
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You'll also be able to indulge in their delicious buffet spread - from fresh seafood to sashimi, warm casseroles to smoky stir-frys, comforting stews to crackling roasts.
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Amara Singapore is holding this festive buffet only on 24th and 25th of December 2018, during dinner. Reasonably priced at SGD $78 ++ per person for the buffet (or SGD $108 ++ with drinks), advance reservations are recommended.
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Invited tasting, kindly hosted by @amarasingapore.
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Element Restaurant
More details in profile & blog

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This features thin slices of juicy watermelon interspered with tender slices of juicy tomato. When eaten in combination, it has a layered fruity vegetal sweet flavour.
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Garnished with wild rocket leaves / arugula dressed with balsamic vinegar and shaved parmesan cheese, lending a sharp bitter sour cheesy note that contrasts nicely. More satisfiying and tasty than I expected it to be.
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You'll also be able to indulge in their delicious buffet spread - from fresh seafood to sashimi, warm casseroles to smoky stir-frys, comforting stews to crackling roasts.
.
Amara Singapore is holding this festive buffet only on 24th and 25th of December 2018, during dinner. Reasonably priced at SGD $78 ++ per person for the buffet (or SGD $108 ++ with drinks), advance reservations are recommended.
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Invited tasting, kindly hosted by @amarasingapore.
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Element Restaurant
More details in profile & blog

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This 2018 Christmas, Element Restaurant in Amara Singapore is holding a festive celebration, available only on the 24th and 25th of December 2018, during dinner.
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This upcoming feast will feature 8 curated Christmas dishes, alongside their regular buffet spread.
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Look forward to luxurious Celeriac Veloute Truffle Oil, succulent Baby Lobster Miso Yaki flambe right in front of your eyes, or luscious Japanese Cheese Log Cake.
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This is in addition to their delicious buffet spread - from fresh seafood to sashimi, warm casseroles to smoky stir-frys, comforting stews to crackling roasts.
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Reasonably priced at SGD $78 ++ per person for the buffet (or SGD $108 ++ with drinks), advance reservations are recommended.
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Kudos as well to Chef Charles Goh, Chef Jason & Team (including Chef Rubesh, Chef Mun Fai, and Chef Prakesh), for an excellent meal, as always.
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In particular, Chef Charles Goh has recently discovered a passion for coaching and guiding student chefs, in particular, those who hail from humble backgrounds, taking them under his wing, and showing them the art of cooking a variety of different cuisines.
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I understand he's even delivered guest lectures and classes at the Singapore Hotel And Tourism Education Centre (SHATEC). Support!.
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Invited tasting, kindly hosted by @amarasingapore.
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Element Restaurant
More details in profile & blog

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Established in 1975 by Ah Lam, this heritage hawker has since expanded with 8 outlets across Singapore.
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Never one to rest on their laurels, Ah Lam and team have continued to refine their recipes and create new ones, such as when they introduced their signature salt-baked chicken in 2011.
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The medium sized chicken thigh is juicy and succulent, with a delicate salty savoury sweet flavour. The salt-bake has infused the chicken, but I wish it was slightly more salty / had been baked longer... though this will still please most.
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The mixed rice features a base of fragrant earthy savoury yam rice, with chunks of tender yam / taro. Garnished with cabbage, dried sausage, and a cherry tomato. Big, bold, earthy savoury saltt flavours here.
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Lam's Salt-Baked Chicken
2 Orchard Turn
#B4-03 ION Orchard
Stall 19
Singapore 238801

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Formerly known as Tiong Bahru Fried Carrot Cake, over 15 years ago, when the stall was still being run by the old master. The stall was originally established as a push cart in 1960, along Beo Crescent. It moved to Tiong Bahru, then to Clementi.
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Back then, his son, wearing sports shoes, would run around the hawker centre serving up delicious plates, while the master, in his iconic straw hat, stood behind his 2 large woks, alternating stir-frying and steaming. He did it with such skill too, it looked like he was swimming frog style.
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His son has since taken over, and the long queue remains a daily constant, a testimony to the good quality. A 20 minutes wait is common, and they are often sold out by 12 noon.
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Their signature cooking style here features a soft texture, with lots of egg, and some crispy charred bits. The daikon radish cakes are first marinated with fish sauce, alternating steaming and tossing for about 10 minutes in one wok.
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It's then transferred to the other wok and fried with lard oil and eggs, taking another 5 minutes. Each of the woks are large enough to cook several servings at the same time.
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The result - one of the most fragrant and delicious carrot cake / chye tow kueh in Singapore.
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The white version is chopped to small, easy to eat bits, and has a smoky sweet savoury flavour.
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The black version, with the addition of dark sweet soy sauce, is also chopped small, but the sweet savoury flavour is more pronounced, with slightly less smoky aroma.
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Been 10 years since I last visited, and the Carrot Cake / Chye Tow Kueh remains as good as ever, both Black and White versions. This remains my favourite in Singapore. Blast of nostalgia, from the best in the West.
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Fried Carrot Cake
448 Clementi Avenue 3 #01-45
Singapore 120448
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Open Tue - Sun, 7am - 1pm (or till sold out), Closed Mon

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The wok hei / breath of the wok is evident in the simple but well-executed dishes here. Their unique selling point, which sets them apart from all other Chinese Zi Char, is that they offer easy, visual, customisation options for your meal.
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This features features premium fluffy Japanese white rice, stir-fried with eggs, giving it a smoky savoury sweet eggy flavour.
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Garnished with a generous portion of deshelled fresh bouncy juicy sweet seasoned prawns / shrimp, crunchy vegetal sweet nai bai / milk cabbage, tender savoury salty Chinese dried chicken sausage, and sharp spicy dry chili flakes.
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Tasty and satisfiying, sure to please most.
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Wok Hey
More details in profile & blog

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The wok hei / breath of the wok is evident in the simple but well-executed dishes here. Their unique selling point, which sets them apart from all other Chinese Zi Char, is that they offer easy, visual, customisation options for your meal.
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This features premium fluffy Japanese white rice, stir-fried with eggs, light soy sauce, and sugar, giving it a savoury sweet salty flavour.
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Garnished with a generous portion of tender savoury meaty beef strips, crunchy vegetal sweet brussels sprouts, and sharp spicy dry chili flakes.
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A tasty and filling meal.
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Wok Hey
More details in profile & blog

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The wok hei / breath of the wok is evident in the simple but well-executed dishes here. Their unique selling point, which sets them apart from all other Chinese Zi Char, is that they offer easy, visual, customisation options for your meal.
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This features fresh chewy Japanese udon noodles, stir-fried with eggs, light soy sauce, crunchy cabbage, and crisp shallots, giving it a smoky savoury salty flavour.
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Garnished with a generous portion of tender sweet savoury chicken chunks, succulent bouncy earthy shimeji mushrooms, and sharp spicy dry chili flakes.
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A tasty and filling meal, albeit heavy on the palate.
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Wok Hey
More details in profile & blog

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Chef-Founder Khaled Elelimi heads up this casual, halal, Greek dining concept.
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This classic Greek meal features a warm, soft, house made pita bread.
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Wrapped within is a medley of fresh vegetables, including crisp lettuce, crunchy white onions, juicy tomato, and tender cucumber.
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Strips of rotisserie marinated beef, coated in a mix of spices (including salt, pepper, powdered garlic, oregano, cumin, parsley), sliced thinly, are generously stacked within.
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Dressed with tzatziki, each bite gets you a mouthful of each ingredient, bursting with bold vegetal sweet savoury salty bready flavour. Very satisfiying.
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Yeero Gyro By Pistachio
More details in profile & blog

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Chef-Founder Khaled Elelimi heads up this casual, halal, Greek dining concept.
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Think deconstructured upsized gyro, featuring a box with 4 components.
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There's vibrant aromatic fluffy Saffron Rice, alongside a fresh medley of vegetables in the Greek Salad, including crisp lettuce, crunchy white onions, juicy tomato, tender cucumber, wispy curly endive / frisee, and soft wild rocket leaves / arugula. Flavours of bright vegetal sweet bitter herbal here.
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The tender chunks of Rotisserie Chicken Meat have a bold savoury spice flavour from the marinade (including salt, pepper, powdered garlic, oregano, cumin, parsley), while the creamy cooling Tzatziki and sharp Thousand Island Sauce lend additional flavour.
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Very satisfiying, and good value for money.
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Yeero Gyro By Pistachio
More details in profile & blog

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Chef-Founder Khaled Elelimi heads up this casual, halal, Greek dining concept.
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This side dish is slightly more expensive than elsewhere, but is well-executed and tasty.
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The mashed chickpea nuggets have a satisfiying light crunch to the spice coated exterior, while the grainy chewy soft interior has a delicate earthy sweet savoury salty flavour.
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Can be eaten on its own, or paired with a meal (like I did).
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Yeero Gyro By Pistachio
More details in profile & blog

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Chef David Toh has managed to infuse this cut of roast beef with a mix of spices, imparting bold flavour.
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Done to a nice medium rare. Has a tender, juicy, succulent texture, and bold meaty savoury salty flavour. Sliced into it really easily, it's straightforward satisfiying.
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Part of the Festive Buffet, at SGD $64++ (lunch) or SGD $88++ (dinner).
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Invited tasting.
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Grissini, Food Capital, Tempo
Grand Copthorne Waterfront Hotel
More details in profile & blog