Chubby Botak Koala - Singapore Food Blog, Travel and Lifestyle: April 2018

Sunday, 22 April 2018

665 Degree Fahrenheit – Awesome Steakhouse

Little Devil and I always have this routine that we celebrate our special occasions with a good treat at Steakhouses. This time around 665 Degrees Fahrenheit (‘665ºF’) got our pick.

665 Degrees Fahrenheit - Entrance

665ºF is a premium restaurant, part of the new and trendy Andaz Hotel Singapore.The menu is curated by Chef Josephine Loke, whose resume includes Tippling Club, Open Farm Community, Pollen and Michelin two-starred restaurant Odette.

We ordered Crab Bisque ($20) and Lime-Cured Kingfish ($29) for starters. The Crab Bisque is the replacement for regular Lobster Bisque on the menu. It is smooth and creamy with a good touch of bitterness at the end. The smooth crab meat adds natural sweetness to the soup. I find the flavour does not differ much from the usual lobster bisque except for the crab meat in the soup.

Crab Bisque

Lime-Cured Kingfish, 665ºF version of ceviche. The kingfish is cured with lime, resulting in a combination of creamy texture with tangy flavour. The cucumber and watermelon radish balanced this dish with a crunchy texture and refreshing flavour. A good starter that opens up our appetite.

Lime-Cured Kingfish

Together with the appetizers, we were served the signature bread. Hot mini baguette with garlic aioli spread. Crispy exterior with fluffy interior. Fortunately, the bread portion is small, if not we will have a problem eating the rest of the meal.

Signature Bread

For the main, we choose Wagyu Tomahawk ($160), with Garlic Mash Potatoes ($12) and Mushrooms ($15). The 1.2kg Tomahawk perfectly cooked to medium rare as per order. Since the steak is cooked under the high heat in the Pira grill, the exterior of the steak is charred and it seals the juice nicely. The interior is juicy, succulent and melts in your mouth. Definitely one of the best tomahawk we ever had in Singapore.

Wagyu Tomahawk - Medium Rare

The cut

For the steak, it comes with three different sauce Bearnaise, Green Peppercorn, and Mushroom. I personally prefer béarnaise and fresh lemon. While LD enjoy hers with simple mustard and salt.

Bearnaise Sauce and Lemon

The Garlic Mash Potatoes is thick and creamy, with a subtle garlic flavour in the background. I personally like my mash slightly lighter, to the point you can almost slurp it. Meanwhile, the sautéed mushrooms, provide a good earthy companion to the mains.

Garlic Mash Potatoes and Mushrooms

Dessert is Vanilla mille-feuille, strawberry compote ($28). All the dessert here is good for 2 to 4 pax. The filo pastry is light, airy and the best part the crème is not too sweet. The strawberry compote has the right acidity to allow us to polish off this dessert without any problem.

Vanilla mille-feuille, strawberry compote

The décor is a combination of class and cosy, with the stunning view of Singapore ‘s skyline. Another attraction of 665ºF is the open kitchen concept with the Pira oven and grill that can be seen from most of the dining area. Service was friendly and good, almost impeccable.

Part of the Dining Area

Main Dining Area

Overall, 665ºF is definitely one of the steakhouses in Singapore that you must try. The food, ambience and service are definitely worth the price. Cheers!!

LD's Mini birthday cake - complimentary

Note: 665ºF have revised their menu recently. The Wagyu Tomahawk is priced at $240 when this review is published. For the most updated menu, please refer to their website.

Food & Drink: 8.75/10

Value: 7.5/10

Service: 8.5/10

Ambiance: 9/10

Budget per Person: $51 - $80, $81 and above

665 Degree Fahrenheit

5 Fraser Street

Level 38, Andaz Singapore

Singapore 189354

T: +65 6408 1255

W: https://singapore.andaz.hyatt.com/en/hotel/dining/665-degrees-fahrenheit.html

F: https://www.facebook.com/AndazSingapore/

IG: @Andazsingapore

OH:

Mon – Sat: 18.00 – 22.00

Closed on Sundays

Wednesday, 18 April 2018

The Peranakan – DIY Nyonya Popiah Buffet [MEDIA INVITE]

The Peranakan recently launched their Nyonya Popiah Buffet. It is available every weekend for $28++.

Free Flow of Nyonya Popiah? Yes. The fun part is that you get to do it yourself, or you can get some nice folks in your group to do it for you but you will be missing all the fun. If you ever had a Popiah party before, this should be a breeze for you.

The Setup:

The Popiah Table

The Condiments

The Fillings - Bangkuang (Turnip), Pork Belly and Prawns

Check out my creation:

First Try

Second Try

The Bangkuang (turnip) is fried with pork belly and chopped prawns, giving it a sweet, tasty and crunchy filling to the popiah. The skin has a perfect thickness to hold all the ingredients without breaking and feeling light as well. Definitely one of the nicer popiah I ever tried.

On top of that, you get bonus free flow of Nyonya Mee Siam & Hot Lemongrass Pandan Tea.

Nyonya Mee Siam

Nyonya Mee Siam - My Creation

For Seniors, free Chendol Melaka (worth $6.50), just by showing Senior Card for this Nyonya Popiah Buffet.

Chendol Melaka

Nyonya Popiah Buffet

When: Every Saturday & Sunday

Time: 14.30 – 17.30

Price: $28++ per person.

During this tasting, we had the pleasure to sample Dry Laksa, Buah Keluak Fried Rice with Sambal Acar, and Apom Bok Kwa with Pengat Pisang ($12).

For the dry laksa, the rice noodle is springy. The laksa paste, dried prawns, coconut milk is well infused in the rice noodle. While the generous sprinkle of the chopped laksa leaves, waken up the familiar laksa aroma in this dish. Definitely not missing the gravy. The Peranakan will alternate this dry laksa with mee siam from time to time.

Dry Laksa

Buah Keluak Fried Rice with Sambal Achar is a surprise dish for the new menu. Not to spoil the surprise, it is definitely a dish worth to wait. Expect generous amount of buak keluak with the fried rice.

Buah Keluak Fried Rice with Sambal Achar

Apom Bok Kwa with Pengat Pisang ($12). First time trying this dessert and definitely like it. The Apom is springy, with a light touch of blue pea flower. The Pengat pisang is thick, solid and creamy, ready for Apom to scoop it into your mouth. A taste from the past.

Apom Bok Kwa with Pengat Pisang

Apom Bok Kwa with Pengat Pisang
Hand Model: Jelly Loves Food

Overall, it was indeed a pleasant tasting experience at The Peranakan. Thank you very much to Chef Raymond Khoo and The Peranakan Team for the tasting invitation.

The full review of The Peranakan Regular Menu is available here.

Food & Drink: 8/10

Value: 8/10

Service: N/A (Tasting Invitation)

Ambiance: 9/10

Budget per Person: $26 - $50; $51 - $80

The Peranakan

57 Lengkok Bahru

#01-477

Singapore 151057

T: +65 8023 4345 (+WhatsApp)

W: http://www.theperanakan.com/

F: https://www.facebook.com/ThePeranakanSG/

IG: @theperanakansg

OH: Daily 11.30 – 21.00

~~442 Orchard Road~~

~~#02-01 Claymore Connect @Orchard Hotel~~

~~Singapore 238879~~

Tuesday, 17 April 2018

Melt Café – Sunday Champagne Brunch [MEDIA INVITE]

Melt Cafe

Sunday Brunch is known as the ultimate buffet experience in Singapore dining scene. It is time where the restaurant will showcase menu curated from the best ingredients and the list are endless. Not forgetting, the bubbles also play an important part of the Sunday Brunch experience.

Ruinart "R" de Brut Champagne

Seven reasons to book Sunday Champagne Brunch at Melt Café

Pan-Seared Foie Gras and Slow Roast Australian Aged Prime Rib of Beef. The first time I saw the thick cut of foie gras displayed at the station. When I approach, the chef asked, one or two Sir? I was so tempted to order two but decided against it.

Foie Gras

Slow Roast Australian Aged Prime Rib of Beef

The Foie Gras is pan-seared for a crisp exterior and velvety, creamy interior. Together with the slow roast aged prime rib, this is probably one of the best Sunday Roast I have experienced. This combo just made my day.

Pan-Seared Foie Gras and Slow Roast Australian Aged Prime Rib of Beef.

Whole Roasted Suckling Pig at The Barbeque Station. I spotted it at the beginning when I was taking some shots. The suckling pig going round and round in the rotisserie. On my next visit, they have some served and ready to eat. The flesh is tender and succulent, while the fats just melt in your mouth. The skin is thin and crispy, however, if you leave it a tad longer, it will even be better.

Roasting the Whole Suckling Pig

BBQ Selections

Suckling Pig, T-Bone Lamb, Sausage & Fillet Steak

The Japanese Counter. The latest setting of Japanese counter offers extensive range of sashimi, displayed on a huge wooden basin. It features salmon, salmon belly, tuna, octopus and yellow tails. All the cuts are thick, fresh and it will tickle your Japanese taste buds. They have some sushi, sushi roll and Japanese curry for those who can’t skip this simple pleasure.

The Sashimi Basin

Sushi & Sashimi

The Seafood. Boston Lobsters, Oysters (Canadian, Irish, Taylor Pacific), Alaskan King Crabs, Scallops, Fresh Prawns, Spanner Crab and Mussels. Enough said, no further introduction needed!!!

Part Seafood Selections

Snow Crab Terrine, Caviar and Garden Cress. I had this a few times and never get bored of it. The chunk of crab meats is delicate and sweet. The touch of caviar and adequate seasoning allow the pristine ingredients to shine. Yum Yum.

Snow Crab Terrine with other Appetisers

The Indian Food. The signature station in Melt Café. The naan, tandoori and curries will tantalise your appetite like none other. Today, they have Traditional Spiced Roasted Whole Spring Lamb. The WOW factor is definitely there, but it can do with more time on in the oven.

Traditional Spiced Roasted Whole Spring Lamb

Indian Food Station

The desserts. The Melt Chocolate Cake is definitely there to give a perfect ending to your meal. This time around Apple Dill Chantilly Tart and Raspberry Chou Chou got my votes. The combination of apple and dill gave it a tangy unique taste that cleanses the palate. The multi-layered Raspberry Chou Chou did well to balance the rich proteins from the Sunday Brunch. For a trendier option, try their Liquid Nitrogen Freeze Amaretto Sabayon, Red Fruit Compote.