Archive for August 2010
Bouillabaisse is the classic Provençal fish soup that originated from Marseilles, the name coming from the combination of bouillon and abaissé, which means to boil and reduce.
The soup is usually cooked for 10+ people in Marseilles, so that they can add more fish which makes the bouillabaisse taste even better. Typically you’ll have a mix of firm and soft fleshed fish, with the traditional Mediterranean ones being rascasse (scorpionfish), grondin (sea robin) and congre (European conger). Other additions include mussels, crabs or even octopus.
Traditionally served together with the bouillabaisse are slices of grilled bread and rouille, which is a type of spicy mayonnaise.
A few nights ago, the Annual Food Bloggers dinner took place at Michelangelo’s, kindly organised by Ivan of food.recentrunes.com. About 20 food lovers slowly streamed into the elegant atmosphere, most of whom I’ve not yet met before.
I was excited to meet like-minded people whom I could talk about food but at the same time a bit nervous, as most of them already knew each other and I was still new to the scene.
But my worries proved unfounded as they were an easy bunch to strike up conversations with and very soon I was busy chatting with those around me.
On a cold and drizzling morning, I was walking around the Clarke Quay area after running some errands when my stomach started to growl.
Luckily, I remembered that Songfa Bak Kut Teh was nearby, so I made my way across to New Bridge Road where I found a seat quickly and ordered the standard pork ribs with a bowl of ribs. I also added a side order of you tiao.
Looking for a nice place to have lunch on a lazy Sunday afternoon, I finally decided upon Fook Seng Goldenhill Chicken Rice, on a recommendation by a family friend.
It is located in the sleepy neighbourhood of Jalan Rumah Tinggi, where Chef Ronnie opened the shop in 1995 to fulfill a promise to his late father-in-law who craved for good chicken rice.
Ragù, or more commonly known as Bolognese sauce, is one of the traditional meat sauces for pasta that originated from Bologna. The name comes from the French word ragoût (stew), which in turn is derived from ragoûter, which means to stimulate the appetite.
The method of cooking ragù is to create a soffritto first, next adding ground beef and then followed by a triple reduction of milk, wine and tomatoes. This is finally simmered at a very low temperature over a long period, like between 3 to 6 hours.
The annual food bloggers dinner for 2010 is kindly being organised this year by Ivan of Recent Runes, so for more information on registration, please visit his blog and RSVP by Sunday 15th August.
This is the first time I’m going for such a gathering so it will be pretty exciting to meet up with all the other food bloggers and put faces to the people behind the food blogs.
Here’s some details about the place and menu:
When: Wednesday, 25th August 2010, 7.30pm-11pm
Where: Michelangelo’s, Block44/1- Jalan Merah Saga, Singapore 278116.
Price: $50 nett.
Crabmeat Cake with Avocado top with Mesclun Salad, Beetroot Paint & Balsamic Reduction
Short Tube Pasta with chunks of Tuna in Homemade Tomato Sauce with Capers, Olives, Chili, Garlic, Basil, White Wine & rich Fish Broth
Breaded Veal Scallopine pan fried in Butter glace with Veal Jus, Cherry Tomato Salsa & Lemon Wedge
Sea bream blanket with crispy Brick Phyllo on Butternut Pumpkin Puree top with Tomato Salsa
Pistachio Financier with Strawberry Salsa & Mint
Coffee / Tea
Ikoi Japanese Restaurant is a pretty well-known restaurant for Japanese buffet aficionados, who consider this to be one of the better places for having Japanese buffet.
It is different from the usual Japanese buffet restaurant as it is an a la carte buffet restaurant where you sit at the table and keep ordering like the food is free.
Overall I felt the sashimi was pretty good but the rest of the food was just average only, not worth returning again for it. They also gave lots of complimentary soups, no doubt to fill up my stomach before I can order everything!
Whenever I need a cheap and yummy fix in Orchard Road, this little Malay cafe located at the top of Lucky Plaza is one of the places that comes to my mind first.
The only downside is that I have to plan and reach early because it’s so popular that the limited number of seats are snapped up fast and the office lunch crowd quickly forms a long queue as well.
Maxwell Food Centre is one of Singapore’s favourite hawker centres, conveniently located in the heart of the business district and also home to many great hawker stalls, including the famous Tian Tian Chicken Rice.
However there is another famous stall that draws long queues – this good old hum jin pang stall. It is really a bargain, getting 6 yummy pieces for just $1. Many customers usually walk away with several bags to share with their friends or family.