Friday, April 18, 2014

Travelogue: Macau 2014 - Bao Fu Curry 寶富全澳咖喱一哥 | Macau, China

The sister and brother-in-law chanced upon Bao Fu Curry 寶富全澳咖喱一哥 during their own trip to Macau late last year and recommended it. Of course, the curious taste palates brought us there the very first morning and we were hooked!


The humble eatery is located along Avenida de Almeida Ribeiro 亞美打利庇盧大馬路, the main street that leads you to Senado Square from Sofitel at Ponte 16. And they open as early as 8:00am in the morning for breakfast service and stretches their operational hours till 4:00am for the supper fanatics.

And speaking about Avenida de Almeida Ribeiro, here's the street in the wee hours in the morning, all quaint and quiet and ready to take on another day's worth of hectic traffic.

Dumplings and Braised chicken wings noodles with curry soup


Braised pig trotters and intestines noodles with curry soup

The dish, served like typical Chinese noodles with complements like braised pig trotters, intestines, chicken wings and dumplings with a dollop of curry sauce, seems to me like a fusion of Hongkong dumplings noodles and Portuguese Devil's Curry.

Well, I cannot really remember exactly how the Portuguese Devil's Curry is like but if you have had 恒友, the popular street food - curry fish balls & noodles, located near Senado Square on Travessa da Sao Domingos (Check photo on my post on Senado Square), you can relate the taste and flavors.

Anyway, aside from those mentioned above in the photos, there are other complements like fish balls, braised beef briskets and so on (p.s. I love the dumplings here better than those at Wong Chi Kei!). And the loveliest thing is that the eatery was very accommodative to our request to pick our own combination of preferred complements with the noodles even if it is not stated on the menu.

Dumplings and Braised pig intestines noodles with soup

I am addicted to the curry soup base, but you can always opt for just the clear soup if you have a slightly weaker stomach or generally don't fancy curry for breakfast! And it works exactly the same, you can pick your favorite combination of complements.

And surprisingly, the eatery is not all about their noodles! Their Pork chop burger and Oyster omelette were really noteworthy too!


Pork chop burger 猪扒包

The pork chops, that were tender and succulent, is served sandwiched in french bread that was slightly burnt and crusty on the outside yet soft and fluffy on the insides with a tinge of fragrance when they toast the bread with butter before serving.

And although the pork chops in the burgers served here are seemingly thinner as compared to the famous pork chop burgers from Tai Lei Loi Kei located in Taipa, I will still say I prefer the pork chop burger here. And this might jolly well be a bias statement because of my personal preference for softer and fluffier bread. Hehe... :D


Oyster omelette

The oyster omelette is awfully power packed. Oops I mean, oyster-packed! You basically find an oyster in every inch of the omelette accompanied with minced pork and onions. If you love juicy fresh oysters, don't you just enjoy it when the chefs are generous like that?

Contented faces after the breakfast!

Anyway, the food and service we received was really enjoyable but I apologize if I had overdone it a little and made it sound like the food a to-die-for! I just enjoy it when everyone and everything is unpretentious and I feel comfortable dining in. Hehe...

More posts from Macau March 2014 travelogue series:

Friday, April 11, 2014

Kueh Lapis from Happy Avenue | Singapore

"Girls love sweet treats. Girls love cakes and desserts!"

That is something anyone and everyone will say and that is something I really beg to differ, or at least to half of that statement! I love sweet treats but then again, I am that infamous person who really does not fancy cakes and desserts.

But lately, I am starting to realize that I don't exactly hate cakes. I do eat cakes but I just loathe those that are overly sugar-packed or layered with sinful whatever cream. So technically, I am just so very selective when it comes to things like cakes and one of those that I am eating has got to Kueh lapis!

Anyways, last Sunday I received a special delivery with a variety of samples for the new flavors of kueh lapis launched on Happy Avenue!

Kueh lapis legit, or more commonly referred as just kueh lapis, is an Indonesian native delicacy consisting of basic ingredients like butter, sugar and eggs. The rich cake is made up of thin layers grilled separately and later stacked on top of each other, therefore its name can be literally translated as layered cake. That said, the process of making these cakes is tedious and time consuming.

Kueh Lapis
Four new flavors and variations to the traditional kueh lapis!

Kueh Lapis

Left: Azuki beans (back) and Pandan Nutella (front)
Right: Pandan (back) and Espresso (Front)

Original, Raisin & Nutella Lapis
Left: Original (back) and Prune (front)
Right: Nutella

The avant-garde in the lady behind Happy Avenue, Judy Then, constantly works on bringing her own interesting and innovative rendition of these traditional bakes to her customers. Judy started off with the original lapis, Prune and Nutella flavored ones and most recently, she releases four more flavors to her menu. I had myself very contented with the first three flavors already (especially the Nutella ones!...) but with her latest release, I bet there's definitely something for everyone now!

If you have a selective sweet tooth like I do, go for the Espresso flavor! Love how the aroma of the coffee simply complimenting the usual flavor and taste of kueh lapis! So says someone who doesn't drinks coffee! Haha!

Anyway, here's a quick rundown of the sizes available for the flavors and their respective prices!

Flavor/Size 600g 700g 1.2kg 1.4kg
Nutella *Best Seller*
Premium Espresso
Azuki Bean
Choc Chip

For more information or if you have any enquiries, hop over to their page on Facebook! ;)

Tuesday, April 08, 2014

Travelogue: Macau 2014 - Sunflower Garden & Butterfly Garden | Changi Airport, Singapore

I was very privileged to have my virgin visit to Macau in year 2013 guided by Macau Government Tourism Office themselves and (almost) a year later, I returned Macau once again but together with the family this time! While it was a nice weekend break with the family, the trip did not start off very well.

Due to bad weather conditions over at Macau, we were held back and unable to depart from Singapore. We could have left the transit area and airport but there was not any firm confirmation on the newly adjusted flight details so we decided to hang around and wait. And holyshit, that wait lasted a good SEVEN HOURS!

Thankfully that the transit area in Changi Airport is like an entertainment hub on its own. You can shop, ease your hunger, catch a movie, play LAN games or just relax among the beautifully landscaped areas and the best part? The transit area for all three terminals are interlinked with just a short sky train ride! Well, I never wished you had the same experience as us but if ever you had as much time as us and you have gotten bored at one, you can always go on and explore the other two!

Anyway, in case you have never realized or chanced upon these before...

Sunflower Garden, Terminal 2 Transit Area

Sunflower Garden | Changi Airport T2, Singapore

Sunflower Garden | Changi Airport T2, Singapore

Sunflower Garden | Changi Airport T2, Singapore

I am not quite an early morning person, let alone someone who will actually wake up for sunrise. So even if I sound insane, I have to say this! It was quite an experience to catch the sun rising right beside the runway! Haha...

Butterfly Garden, Terminal 3 Transit Area

Butterfly Garden | Changi Airport T3, Singapore

Butterfly Garden | Changi Airport T3, Singapore

Butterfly Garden | Changi Airport T3, Singapore

It's breakfast time!

When we arrived at the Butterfly Garden, it happened to be breakfast time for the butterflies and they were all busy feasting and enjoying the freshly replaced flowers and pineapples! And I thought you have to pay to go to the zoo or something to see things like that! 

Butterfly Garden | Changi Airport T3, Singapore
Team Macau 2014 aka the family! Hehe :)

Honestly, if not for the well equipped and facilitated airport we have here in Singapore, I really wonder how we will be able to endure that seven hours! Well done, Changi Airport! And of course, we managed to depart and arrive safely in Macau eventually and therefore I will be able to bring to you yet another travelogue series! Stay tuned! :)

More posts from Macau March 2014 travelogue series:

Friday, April 04, 2014

Bosch Master Gourmet Range Launch | My Private Chef, Singapore

I know I was out on a break a little longer than I should, maybe to a point that anyone will think that I am going to let go of this virtual space of mine. But no, that is not true! I kind of had a writer's block and there were other things that were screaming for my attention so I had to take a back seat for a while.

Now that I am somewhat back, I attended the launch of Bosch's newest Master Gourmet Range as Ellena's (Cuisine Paradise) wingman last Saturday! So here's a quick rundown of the demonstrations on using the new kitchen machines and I have included a recipe for you to explore and experiment with! :)

The line up of the Bosch kitchen appliances!

And of course, at the top of the list, we have got the newly launched MaxxiMUM Kitchen Machine and MaxoMixx Hand Blender! These machines are as versatile as the ones from the older range but they are now even more power packed and intelligent while sporting an extremely sleek look. 

And in case I make a mistake with the specifications, you should totally check them out on Bosch's home page here! :)

That's Chef Stephan Zoisl, who showed us how his recipes can be amazingly easy with the help of the Kitchen Machine and Hand Blender!

So first, smoothie using the MaxxiMUM Kitchen Machine with Glass Blender attachment!

(From bottom up) Crushed ice, banana, blueberry and pineapple all in!
And not forgetting a dollop of yoghurt, turn up that monster machine and in seconds...

Viola~ Our Welcome Smoothie is ready!
Banana, Blueberry and Pineapple smoothie

There is no pun intended here. The machine is that powerful that it turned the fruits, yoghurt and crushed ice into a nice smoothie under a minute!

Then, while we were enjoying our smoothie, Chef Stephan whipped out a pot filled with milk and bacon that was left to soak overnight and a couple of other pre-prepared ingredients.

Pouring in the ingredients and let the Kitchen Machine to do its thing...
Or in other words, have the ingredients whisked and mixed effortlessly!

Watch the whisk cover almost every inch of the kneading bowl!

You no longer need to stop the machine, use a spatula and scrape the mixture down from the sides of the bowl before continuing the mixing process because with this 3D PlanetaryMixing accessory, the machine does it all on its own! Neat stuff isn't it?

[Photo credit: BSH Home Appliances]

Anyway, I am including this shot because this is one of the rare occasions I actually see myself in a behind-the-scene scenario while I was shooting the video earlier! Very serious looking eh? Hehe...

Dry ice in the Kitchen Machine too!
So, have you guessed what Chef Stephan was trying to make yet? :D

[Photo credit: BSH Home Appliances]

Cheese & Bacon
Cheese soufflé served with Bacon Ice cream topped with Bacon chicharon

It was such a pity that the soufflés didn't manage to get cooked thoroughly and rise properly when it was served to us. But I am such a sucker for cheese and I hope I will have time to attempt this at home and same goes for all the cheese lovers so I am sharing the recipe for this one!

Cheese & Bacon
(Serves 4-6 soufflé)
Bacon Ice Cream
8 Egg yolks
100g Sugar
200g Streaky Bacon
450ml Cream
600ml Milk

4 Eggs
50g Butter (With extra for greasing)
25g Breadcrumbs
50g Plain Flour
100g Parmesan cheese, finely grated
300ml Milk
100g Bacon Chunks
100g Bacon chicharon

Bacon Ice Cream
1. Roast bacon in a pan till crisp. Remove from the pan and drain on a kitchen towel.
2. Preheat the milk and cream, add the bacon & infuse for 2-3 hours (For best results, leave it overnight.)
3. Whisk the sugar and the egg yolks till creamy and add the bacon infused milk mixture. Strain the mixture and place over stove, stir constantly until you get a custard texture. Allow the mixture to cool down first before further chilling it in the refrigerator.
4. Once the mixture has cooled down, transfer into a mixing bowl and add dry ice. Stir and wait till properly frozen.
(Alternatively, you can use an ice cream machine and run the programme till the ice cream has set.)

1. Pre-heat oven to 200ºC and place a baking sheet on the middle shelf. Butter 4x 5cm soufflé dish generously then sprinkle in the breadcrumbs. Rotate the dish to ensure it is evenly coated. Tip out any access breadcrumbs.
2. In a pan, melt the butter over a medium heat; stir in the flour and mustard. Cook and constantly stir for 1 minute. Take off the heat and gradually stir in the milk, mixing it thoroughly before adding more. Return to the heat and stir continuously until the mixture thickens (approx. 10 minutes). Transfer to a bowl and allow to cool. Crack the eggs and separately the egg whites and yolks. Stir in the egg yolks and parmesan cheese.
3. Beat the egg whites until peaks form and gently stir the whipped egg whites into the mixture.
4. Spoon the mixture into the dish. Run a cutlery knife around the edge to create a 'top hat' effect (This ensures the soufflé rises above the rim and doesn't stick.). Place on the baking sheet and bake for 25-30 minutes until the top is golden and risen and has a slight wobble.
5. Serve immediately together with Bacon Ice cream & Bacon chunks and chicharon.

Well of course, this machine does other wonders with a range of attachments like...

A meat mincing attachment... that helps you mince the meat of your choice of course.

Or a noodle cutter attachment that can help you slice up your dough into nice and equal sized noodles, or pasta to be exact in this situation. Anyway, check Chef Stephan in action on the screens of other people's phones! :D

Pasta Bolognese

Frankly speaking, I am always supportive of having everything, including things like your pasta, homemade even if it is readily available at the supermarket, if your schedule allows. Anyway, do you know that pasta bolognese is originally made with tagliatelle, not spaghetti? (Don't worry, I didn't know that too!)

And finally, Chef Stephan ended off with a quick demonstration for a desserts!

[Photo credit: BSH Home Appliances]
Bombe Alaska

Too pretty to be eaten, don't you think? Anyway, it was our turn to get our hands on the Kitchen Machine and Hand blender, use our creativities to design and replicate the dessert on our own!

Your Hand blender, strawberries and icing sugar and that's all you need!
I mean to make the strawberry sauce for the dessert! Hehe...

[Photo Credit: Ellena/ Cuisine Paradise]
Team We're the Bomb hard at work decorating the pre-prepared ice cream and cake base! 

[Photo credit: BSH Home Appliances]
A groupie shot and flaunting our final creations... :)

[Photo Credit: Ellena/ Cuisine Paradise]
And here's two out of three of the designs we made and plated!

We basically kept it simple with an additional touch of caramel sauce aside from Chef's suggestions. And guess what! The third design that we all didn't manage to get a shot of, the one we did the Bosch logo on the Bombe itself, won us the challenge!

[Photo credit: BSH Home Appliances]
Kudos to the awesome teamwork, Team We're the Bomb won ourselves a Bosch Filtrino each! YAY!

Well, it was a fun Saturday morning with the Bosch and PR team, Chef Stephan Zoisl and his team and the rest of the media and bloggers. And with lots of appreciation to Ellena for roping me as her wingman, I went home with so many goodies! :)

Friday, March 28, 2014

Travelogue: Macau 2014 - [Foto Friday] At 36,000 ft...

I know shooting photos of the airplane's wings to indicate that you are traveling or you had travelled is becoming hackneyed. But, I don't have much of a choice.

I could hardly catch a wink during my flight home from Macau last week thanks to three aunties ladies behind us, their four hour long and loud conversation and the occasional kicks on my seat's back rest even when they finally decided to settle down a little. So, shooting the scene outside the window is one way I tried to distract myself from getting annoyed and throwing a bitch fit.

Anyway, I am not sure if we were flying at 36,000 feet or not but that figure just sounds good... Hehe! And that said, here's me coming back on lobsterpaints after a month long hiatus! Hello once again :)

More posts from Macau March 2014 travelogue series:

Friday, February 28, 2014

Channel Sam | Punggol Marina, Singapore

It was one of those days when the siblings and I were filled with a sense of achievement after completing a major task together and we just had to treat ourselves to something better! And it is pretty obvious that we are becoming a huge fan of Punggol Marina lately so it is no surprise that we headed down to the quaint marina tugged away at the top corner of Singapore island one of those evenings after a long day at Pet 'Tails' to unwind a little!

We would usually head over to Horkomo for some comfort Chinese dishes but this time, we went Western with Channel Sam (without the folks...Sorry! :P).

Grilled Australian Sirloin

Char-grilled Chicken

Fish & Chips

Fried calamari 

Channel Sam is an unpretentious bistro located at Punggol Marina serving an array of grills, grubs and beer. We enjoyed the sizable portions and pleasantly simple Western fare served. And although they seemed rather under-staffed for their dinner service, we received polite and sincere service from the Taiwanese owners nonetheless. 

In general, it was a nice and relaxing dining experience there, especially sitting on the alfresco area on the boardwalk just beside the pier, less rowdy crowd as compared to the other western food joints scattered around the town of Punggol, the evening breeze and all. Oh, and not forgetting all Singaporeans' all-time favourite - Channel Sam doesn't charge GST and service charge too! Haha!

Residents of Punggol, you guys are so lucky to have a variety of food choices right there in your neighborhood! I have got to say that this is quite a hidden treasure! And I am jealous!

Channel Sam
600 Ponggol Seventeenth Avenue
Marina Country Club (Punggol Marina)
Singapore 829734

Friday, February 21, 2014

I ❤ Taimei | Queen Street, Singapore

Occasionally, I will take a walk from my office to the I ❤ Taimei stall on Queen Street just to grab a combo of two bags of fried stuffs and a cup of bubble tea just like in the photo above. The stall isn't exactly very nearby but the walks are always powered by that random crave for some Taiwanese treats especially the sweet potato fries and bubble tea! No, this place is not new but this is the only place in Singapore, in my opinion, that replicates the flavors of these Taiwanese street food so well. That's why it is worth a mention right here right now.

Well, the power of these sinful cravings intrigued my colleague as to how far (literally) I will go just to satisfy them until she tried it herself lately! Don't ask me what happened to the diet plans but we had it twice already this week ever since!

I ❤ Taimei
52 Queen Street #ABFL-21
Singapore 188539


Tuesday, February 18, 2014

Fordham & Grand | Craig Road, Singapore

French Toast with Dark Rum sabayon

That is sugar crusted french toast served with dark rum sabayon and a scope of vanilla bean ice cream on crushed assorted nuts. One of the few we had that night and this is the one that is absolutely sugar and calories laded and not for the weak heart. But if it was one of those days when the buddies and I travelled across the length of town just to get down to business with desserts (and a drink...), it sure has got to be something this good. Sinfully good.

Anyway, the place is said to serve unsophisticated bistro food and intriguing beverages until 3:00am in the morning for seven days a week. The desserts and drinks that night with the buddies surely caught my attention. Hmmm... sounds like a calling to revisit to check out the rest of the menu!

Fordham & Grand
43 Craig Road
Singapore 089681


Friday, February 14, 2014

La Cuisson Bistro & Wine Bar | Princep Place, Singapore

I had been taking the back seat when it comes to food these days thanks to the diet I am trying to keep here and it must have been eons since my last media tasting session until I joined the buddy as his wingman recently!

La Cuisson, formerly Le Cuisson, a humble stall at a coffee shop along Queen Street and subsequently Holland Drive, is the latest bistro at the corner of Prinsep Street. Helmed by Kenneth Lin, who made waves in 2011 by bringing French comfort dishes to the masses with his initial venture, the principle remains and the new kid on the block serves up hearty, rustic, European dishes on their menu.

Anyway, here's a quick insight to their signature dishes...

Charcuterie/ Appetizers

Charcuterie Platter

Duck Rillette

Langue de Boeuf (Ox Tongue Salad)

Undoubtedly, the Charcuterie Platter or the Duck Rillette are great to share across the table over a glass of wine or while waiting for your mains to arrive. But I guess the chef went too heavy-handed on the salt with the rillette for my liking.

Anyway, while ox tongue had came across to me as too gamey most of the time, I am really surprised how delectable the sous-vide ox tongue served with mesclun and shaved onions mix in the Ox Tongue Salad with mustard tarragon dressing is!


Pork Pot Au Feu

Shoulder Tender (200g)

Lamb Duo (for 2 people)

Speaking of comfort dishes, I have got to say that these three dishes above were pretty decently done. And irregardless of whether if it is pork, beef or lamb, the meat were not gamey and fork tender!

Chef Kenneth uses the Shoulder Tender instead of using the usual rib-eye steak you get in most bistro or restaurants. It was equally tender and succulent and the shallot confit and roasted parsnip and garlic served on the sides were pretty notable too. That said, the Kipfler potato gratin served with the Lamb Duo was addictive too! I wonder if they serve it as an ala carte item on the menu!

And I liked the idea how the chef had the Pork Pot Au Feu served, as originally flavored as it can be, in the jus of all the ingredients in the dish. The pork jus was simply so naturally aromatic and totally lip-smacking! But to be honest, I am hardly a lamb or beef kind of person so, I am more inclined to fancy the pork pot!


Poached Pear (left) & Dark Chocolate Ganache (right)
$10.00/ $13.00

The desserts served were a huge contrary to each other. The Poached Pear was simply served with vanilla ice cream and beetroot puree while the Dark Chocolate Ganache is decked with so many components like Valrhona chocolate, white chocolate sesame crisp, chilli pistachio brittle, pomelo pieces and earl grey pudding. There were so many different flavors that kind of got my taste buds a little confused actually.

Nonetheless, I so love my dark chocolate a lot so my vote goes for the Dark Chocolate Ganache!

On the whole, I guess La Cuisson is definitely worth a visit but if you ask me, there isn't anything that draws me and make me want to go back again aside for the Pork Pot Au Feu when... I suddenly have a crave for it? Let me know what you think! :)

La Cuisson Bistro & Wine Bar
44 Prinsep Street, Princep Place
Singapore 188673