[CLOSED] Daikokuya Paragon – New Menu, New Dining Experience [MEDIA INVITE]

Daikokuya @ Paragon

Daikokuya Ramen Dining is one of the earliest batch of Ramen Establishment in Singapore before the ramen craze engulfed this tiny red dot. Daikokuya is currently under new management, after successful acquisition of Komars F&B Pte Ltd by Diamond Dining group. A listed company in Tokyo Stock Exchange, engaged in management, planning and operation of food business in Japan. Focusing primarily on Ramen, Daikokuya just recently re-launch its new menu.

Dining Set Up (Getting a new look soon)

Our tasting started with Signature Sapporo Ramen Roasted Miso – Tamago, vegi and Chashu roasted miso ($16.50). We were recommended the hardness of the ramen to be normal and normal thickness. The serving portion quite generous including the corn and bamboo shoot, the broth is milky and robust. The ramen is springy, tasty with the right thickness to it. While the chashu, thinly sliced with a slight charred aroma. Delicious.

Signature Sapporo Ramen Roasted Miso
– Tamago, vegi and Chashu roasted miso

Guiga – Our Favourite Korean BBQ Restaurant

Guiga

Guiga at Tanjong Pagar Road is our must go to place if we are looking for a good Korean BBQ that hit the spot in our stomach. Little Devil and I visited this place frequently, even the service staff recognise our faces.

The Cubicle seating

From the outside, the décor is very simple. Each table has a cubicle seating, which normally can cater up to 4 person. If you have more than 4 in a group, they will let you have the private room (no minimum charges required). Lighting can be quite dim, so don't expect anything fancy in this department.

BBQ with Charcoal fire

Oscar's – A Taste of Italy [MEDIA INVITE]

Mark you calendar food lovers, from 27 April to 16 May 2015, Oscar's will bring you gastronomic journey to around Italy. Be prepared to be bring your palate to travel around Italy with flavours by Executive Chef Michele Mingozzi. This born and bred Italian who discovered his passion for cooking from the kitchen of his beloved grandmother and mother in Ferrara, Northern Italy.

 Assorted salami and parma hams (from Ferrara region)

From watching the food and travel channels and visiting lots of Italian restaurants during my study time down under, I can conclude the following sequences of Italian dinner procession. Start with Appetizers / Antipasti, followed by pasta dishes, then proteins (meat or fish) and desserts. Of course the wine with the meal and afterwards is a must.

Mozzarella / Burrata Bar (from Campania region)

Singapore Food Culture – Contest Entry.

What is actually Singapore Food Culture? Diversity of cultures and Melting Pot of flavours.

This photo represent only a small fraction of the food available in Singapore. However, it represent the diversity of Singapore Food Culture.

[CLOSED] Flavours at Zhongshan Park – Superstar Zichar Semi-Buffet

My first encounter with Chef Melvin Lim's creation of Ah Hood Burger was during the Ultimate Hawker Festival 2014. It was a combination of Savoury Kong Ba Bao and Salted Egg Yolk Lobster Crab Cake with Curry Mayonnaise. I was impressed by its creativity and the tastiness of its creation.

 Savoury Kong Ba Bao and Salted Egg Yolk Lobster Crab Cake
 with Curry Mayonnaise - during UHF 2014

So when we were looking for a place for a friends' gathering, we decided to give Flavours of Zhongshan a try. The Chef had just recently came out with a Semi Buffet Zichar. In case you are confused, it is a combination of buffet spread with some ala minute zichar dishes. It is also a fusion style of cooking where the some of the dishes are the meeting between East and West style of cooking.

Table Setting with the Zichar Menu.

[CLOSED] Concetto – Italian by Saveur

Concetto by Saveur

Saveur - a French restaurant set up by Mr. Dylan Ong, Mr. Joshua Khoo and another business partner with the aim to offer quality yet affordable French cuisine to the masses. After the successful outlet of Savour in Purvis Street and Far East Plaza, these two young entrepreneurs just can't keep still and decided to set up a Italian sibbling for Saveur, thus Concetto was born.

Little Devil ('LD') and I have tried Saveur, for the price we actually find it quite good. So when the opportunity arises, we decided to tried Concetto. Unlike Saveur that always packed with crowd, we manage to get a seat in Concetto on a Saturday afternoon without any problem.

Buffalo Mozzarella