Other Asian Food

Again, Chef @han_lg shows us how his love for local food translates into these dishes he recreated at his one-michelin starred restaurant, and into a version so familiar to me, yet unlike any I've tasted.
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One dish that I liked very much is his rendition of the wasabi prawns. But instead of wasabi, Chef LG made a puree using local victorian nasturtium leaf, in his quest to use local ingredients and local suppliers. In place of deep fried prawns, he used local crayfish fried in thin crisp tempura batter.

This stylish restaurant at JW Marriott offers modern and creative reinvention of Japanese cuisine, and they've recently offered new dishes on its menu that included these 4 dishes that I recommend - Amaebi Toast, Shiso Sea Bass, Salmon Tiradito, and Yukhoe
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But there's a reason why some items on the menu stays. Take this striploin for example, premium A4 wagyu was smoked with Applewood and served with black garlic borderlaise. Imagine well-marbled juicy beef with a hint of sweet smokiness.
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[Hosted]

If you still don't have plans for Valentine's Day yet, there're a few good options here, but you need to act fast cos seats are limited. I just saw the Valentine's Day menu at the celebrity chef restaurants at RWS, and I thought they're priced very competitively.
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From 11 to 17 Feb, these are the Valentine's special menu prices (and photos are in the same order too):
* Tangerine (5 course dinner $248++ for two)
* Syun (6 course dinner with cocktails $288++ for two)
* Osia Steak and Seafood Grill (Sharing dinner menu for two $316++)
* Ocean Restaurant (6 course dinner $456++ for two)
* Fratelli Trattoria (5 course dinner $248++ for two)
* CURATE (5 course dinner $248++ for two)
* TEPPAN by Chef Yonemura (5 course $288++ for two)
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And it's the same price for dinner on Valentine's Day itself... Seats are limited, so book early.
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Besides dinner, you can also consider ESPA at $800++ for two (usual price $1080++, till 28 Feb). It includes ESPA Time for Two which comes with 120 minutes of any Signature Treatment, personalised to meet your needs, in the privacy of a Beach Villa Private Spa Suite. Couples also enjoy a complimentary bottle of Champagne and a gift from ESPA.
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In addition, MasterCard holders and RWS Invites members get 20% discount on food bill.
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Reservations for dinner is required:
Email: dining@rwsentosa.com
📞 +65 6577 6688.
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📸: provided by @rwsdiningartisans @rwsentosa

Start this off with the kampung chicken in thick and flavourful gravy, topped with 5 to 6 succulent mini abalones.
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Halfway through the meal, broth is added to the gravy, turning this into a pot of shabu shabu. This is when you should top up for a plate of Hokkaido wagyu slices ($18, highly recommended, portions are generous), scallops ($16), and a vegetable and mushroom platter ($10). Two person can share!
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[Invited]

Having read reviews that this restaurant serves traditional and authentic Hue cuisine, I knew this is the place to be at when I come to Hue. So, we braved the blazing and humid 37 degrees summer weather to eat here... And the meal was very, very good.
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For this price, you'll get
* Banh beo
* Banh khoai
* Nem lui
* Banh cuon thit nuong
* Nem ran
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We loved all of them, but what's most memorable is the banh beo (upper left corner). It's a bunch of savory ingredients including chopped fresh shrimps, sitting on top of steamed rice cake (like chwee kueh), served with fish sauce and topped with some crispy pork lard!

The Green Curry here is actually the bright red one at the top. It isn't green because Chef Khun Nipaporn decided to enhance the green curry with a dash of red curry paste, and it's genius. Green curry is sweet, while red curry adds another dimension of savouriness and heat to it.
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The Yellow River Prawn Curry is something new for me. Besides the usual coconut milk responsible for the creaminess in this, it's also made with fresh turmeric and betel leaves, resulting in a yellow curry that came with a distinctive herby fragrance.
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[Hosted]

This is a traditional winter speciality in Vietnam. The crispy savory pancakes are made using rice and mung bean flour, then flavoured with turmeric. Within this folded pancake are shrimp, pork and beansprouts, and they're served with fresh herbs, starfruit, green bananas and peanut sauce.
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The way to eat is to put everything in that rice paper, roll it like a popiah, then dip it into the chilli 😋

Wine pairing options also available).
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This is Chef de Cuisine Benjamin Halat's 12th collaboration with celebrity chefs from overseas, and this time it's with Chef Bee Satongun, @chefbeepastebangkok, of one Michelin–starred Paste, @pastebangkok. Renowned for her pitch perfect palate, Chef Bee brings with her the intriguing multi-layered tastes of long lost Thai recipes.
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This collaboration will only take place ‪from 2 to 8 November 2018, but seats are already fully sold from 3 to 8 November. There are still some seats on 2 November, lunch or dinner.‬
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To reserve your spot,
Call: +65 6577 7288, or
Email: curate@rwsentosa.com.
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[Media Invite]

The broth in this soup is potent, even without the Hibiki whiskey. The broth is rich in sweetness and sharpness as there were lots of seafood and 酸菜 in it, and there's some spiciness from the use of 野山椒.
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I would start having this before pouring in the Hibiki whiskey which is served on the side. This way, you'll taste the broth before and after the whiskey, both of which are very enjoyable. The Hibiki whiskey wasn't too strong to overpower the soup, and instead lends another dimension of sweetness to it.
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[Hosted]

This might sound like a simple dish but it was my favourite that day. The smoky fragrance of the fried egg wafted through as soon as this was laid on the table, urging me to shoot this as fast as I could so that I could start eating this sooner.
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And you could tell from the browned exterior that this was perfectly fried. Fried with cha-om (acacia leaves), it was presented as delicately rolled-up strips of egg not solely for a prettier presentation, but to give more bite to it as well.
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This was generously accompanied by fresh raw vegetables, of which there's also a flower hand-carved by Chef Khun Nipaporn herself. Don't forget the dip, it's a classic Thai sauce named Nam Prik Kapi based on fermented shrimp paste and fiery birds’ eye chillies.
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[Hosted]

For this year's Deepavali, Chef Mural continues to keep with tradition and will be presenting a “Journey Through India”, where his special menu will highlight each region’s specialities.
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The dishes are prepared using clay pots and outdoor wood-fire burning stoves for that traditional countryside dining experience.
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These are some highlights from the dinner:
* Nagaland Bamboo Shoot Chicken (North-eastern India), which is a hearty, flavourful broth that is a staple of the mountainous regions;
* Spinach with Pressed Cottage Cheese (North India), which is served with kasundi - a mustard and cashew sauce that is popular in Bengali cuisine.
* Coorg Mangalorean Fish (Karnataka, South-western India), which is a creamy curry-based dish of turmeric, tamarind and chillies that will complement the Bajra and Jwari rotis, freshly toasted traditional Indian flatbreads (Rajasthan, North India).
* Misti Dohi (Western India), which is a sweet, chilled yogurt fashioned as a crème brûlée to complete the meal.
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This menu is available during lunch and dinner from 3 to 10 November 2018 at $79++ per pax. A vegetarian option is also available.
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[Tasting]

$14 and $16 for chicken and beef option respectively).
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What a find. This restaurant is conveniently located at Farrer Park MRT Station, but it is easily missed because it's located on Level 5 of Park Hotel Farrer Park.
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The food was very good, and I enjoyed every single dish I had here during the tasting. Perhaps my hosts from @parkhotelfarrerpark and @gastrosense knew which are the best dishes to order, but I believe it's because Chef Khun Nipaporn epitomized Thai culinary philosophy, balancing all five flavours in equilibrium, at the same time refreshing them with her elegant style of presentation.
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This is Thai style kway teow, and the difference was that it's a little sweeter with stronger flavours, but not as greasy. The use of Hong Kong kai lan also resulted in more crunch in this dish, and overall made this felt like a yummy but less sinful alternative to our char kway teow.