Pineapple Tarts Singapore – The Best MYIM Pineapple Tarts in SG [MEDIA TASTING]

Pineapple Tarts by Pineappletarts.sg

Pineapple tarts, one of the must-have snacks for Chinese New Year celebration in Singapore. Choosing the best pineapple tarts is a serious business here. Almost all traditional and online publications will create a list of the best pineapple tarts in Singapore.

So which one is the best? Well, I am not going to put this debate to bed, but I will recommend one for your consideration this year.

Thanks to the folks at Pineapple Tarts Singapore, I received three types of Pineapple Tarts at my doorstep during earlier this month. Those pineapple tarts are:

- Melt In Your Mouth – Pineapple Tarts (The Original Recipe - $22.90)

- YOlkLO– Salted Egg Pineapple Tarts ($26.90)

- Cheezylicious – Cheese Pineapple Tarts ($24.90)

My Pineapple Tarts Goodies

My first impression of the Pineapple Tarts is their clean looking modern packaging. Instead of the traditional plastic container with a red top, the version is here is with a silver cover. Each piece of the pineapple tarts is displayed clearly.

LD and I started our tasting with Melt In Your Mouth – Pineapple Tarts. This original version has a nice buttery aroma, followed with moist and buttery pastry and deliciously well-balanced fillings. The size of the pineapple tart is about the size of regular fishballs.

Melt In Your Mouth – Pineapple Tarts

Next is the YOlkLO – Salted Egg Pineapple Tarts. The aroma of the salted eggs immediately came to our nose. The salted egg yolk is folded into the pastry then shaped in the round shape around the pineapple fillings. The pastry tasted dryer compared to the Melt In Your Mouth version, however, the texture remains crumbly. The saltiness in the pastry enhances the sweetness of the pineapple fillings.

YOlkLO – Salted Egg Pineapple Tarts

YOlkLO – Salted Egg Pineapple Tarts

The final pineapple tarts that we sample is the Cheezylicious – Cheese Pineapple Tarts. When we open the bottle, the ‘powerful’ smell of the parmesan cheese filled our nose. The pastry’s moist level is lower than the other two, however, the texture remains crumbly. It feels like eating a blue cheese pineapple tart. I suggest this only for those that can handle strong cheese aroma.

Cheezylicious – Cheese Pineapple Tarts

This year, Pineappletarts.sg has introduced Siao LA – Mala Pineapple Tarts ($27.90). Imagine enjoying Mala hotpot or Mala Xiang Guo in dessert form. We did not try the Mala version, as we are not a big fan of Mala. If you are a daredevil and can take the heat, you can also try their Pineapple Tarts Singapore Spicy Challenge (Details available on their website)

Do take note that Pineapple Tarts from Pineappletarts.sg has No Preservative Added; Fully Homemade and Handmade. Each bottle contains 20 pieces of tarts. Free Delivery for orders above $100. As no preservative is used, the pineapple tarts Best Consumed within 6 weeks.

Melt In Your Mouth – Pineapple Tarts

Other than Pineapple Tarts, Pineapple Tarts Singapore also sell other Chinese New Yeargoodies including CNY Cookies (Kueh Bangkit, Almond Cookies, Cashew Nut Cookies, etc), Prawn Rolls, Munchies, Crab Sticks, Love Letters and Kueh Lapis.

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GIVE AWAY CONTEST

CHUBBYBOTAKKOALA.COM & PINEAPPLETARTS.SG will be giving away 2 bottles of Pineapple Tarts based on your choice. To be eligible for this give away:

- Like “Chubbybotakkoala.com – Food Blog” Facebook Page and follow Chubbybotakkoala Instagram Page

- Like “Pineapple Tarts Singapore” Facebook Page and follow “Pineappletarts.sg” Instagram Page

- Tag 3 friends and tell us why you want these delicious pineapple tarts

- The contest will be close on Sunday, 08 December 2019 at 23.59.

- Winner will be contacted directly and the Pineapple Tarts can be collected at 352 Clementi Ave 2 #01-109 S(120352). 

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Pineapple Tarts Singapore

Blk 352 Clementi Ave 2

#01-109 Singapore 120352

W: https://pineappletarts.sg/

F: http://www.facebook.com/pineappletartssg/

IG: @Pineappletarts.sg

Wine Mansion Bistro – New Yummy Menu [MEDIA INVITE]

Pan Seared Scallop

Wine Mansion Bistro is an extension of Wine Mansion, a boutique wine company that sourced, picked and distribute quality wines from worldwide and distribute them in South East Asia Market. At Wine Mansion Bistro, the customers can have the pleasure to try these quality selections together with the exquisite curated Western Fusion Menu.

Wine Mansion Bistro (“WMB”) is located in Keong Saik Road, a heritage location near Chinatown Singapore, yet boosting a vibrant and trendsetting F&B scene.

Wine Mansion Bistro

We started our tasting with the oysters Fresh Oysters and Baked Oysters ($24 for 6 pcs). This time around WMB uses Irish oysters. The oysters are fresh; however, it is on the mild side. It is neither sweet or briny. I normally like my oysters simple just with a bit of lemon juice, but in this case, it is best eaten with the vinaigrette.

Fresh Oysters

I am not a baked oyster fan, but I enjoyed the version served here. The oysters are baked just right, the mild mozzarella added the much need savoury flavour to the oysters plus the spark come from the spring onion as well. A good starter.

Baked Oysters

Crab Cake ($12) served with chilli crab sauce. A round shape of crab cakes, filled with cheese. It is crispy externally, moist and cheesy internally.

Crab Cake

Crab Cake

Pork Belly ($10). The version here is deep-fried like Thailand crispy pork belly. The external part, including the crackling, is crispy and crunchy, while the meat is nicely seasoned and tender. It is served with mustard and a must-try homemade pickled cabbage. Yummy.

Pork Belly

Pork Belly

Pan Seared Scallop ($19). Perfectly seared scallops that are juicy internally. The asparagus added a contrasting crunchy texture while the garlic butter sauce binds all the ingredients nicely. The sauce was superb and we polished the plate clean. The best starter for the night.

Pan Seared Scallop

Tomato Lobster Pasta ($28). A very generous serving of lobster in this pasta. Instead of serving half portion of the lobster WMB served the whole lobster. The flesh of the lobster is tender and springy, while the pasta is al-dente and well coated with the tomato sauce. Although both ingredients are good individually, I don’t feel the connection between the lobster and pasta. It’s like eating two separate dishes.

Tomato Lobster Pasta

Baby Back Ribs ($25, monthly special). Glazed with maple tomato sauce and served with pasta and homemade pureslaw. The exterior is charred, crisp with a combination of slight bitterness with sweet maple tomato sauce glaze. The flesh is juicy, succulent and well marinated. The pasta is al-dente and the pureslaw is crunchy and helps to balance the fattiness in this dish.

Baby Back Ribs

Pulled Pork Cheese Melts Quesadilla ($14). A super tasty pulled pork, tender and juicy. Coated with cheese melts and wrapped with a soft and fluffy tortilla. It is served with crispy fries and sour cream dip. This dish is also good for a quick lunch or as a starter for dinner.

Pulled Pork Cheese Melts Quesadilla 

Duck Leg Confit ($18). Duck confit is not an easy dish to prepare and execute. The best one normally comes delicious super crispy skin, followed with juicy and fall of the bone meat. The version here has juicy meat; however, the skin is not crispy and the gamy flavour is very strong. On the upside, the mash potatoes are delicious, rich, buttery and paired well with the bitter rocket leaves and grilled tomato.

Duck Leg Confit 

Tomahawk ($98). A jumbo main dish for sharing. Grilled to medium rate and you can expect a superb meat enjoyment here. The texture of the tomahawk here is meatier, chewier with solid beef flavour. Don’t expect the wagyu or dry-aged standards that melt in your mouth version. The side dishes of grilled tomatoes, garden salads, onions, together with mustard and chimichurri sauce make a good companion to the tomahawk.

Tomahawk 

Tomahawk 

With all the dishes that come before us, I was surprised that we still have some space for dessert. A must-order here is the Ricotta Puff ($8). Made with filo pastry and ricotta cheese, this dessert sway towards savoury instead of sweet. It is topped with a mini scoop of ice cream (hint: a bigger scoop will be nice), but it was warm and delicious, we just polished it off. Yum Yum.

Ricotta Puff

There are a few dining and drinking areas for WMB. First floor indoor and outdoor, plus the 3^rd floor. We were seated on the 3^rd floor during the Media Tasting. This area is normally used for a private function or only open during the peak period.

Overall, we enjoy the food at Wine Mansion. The food is nicely executed and will go well with any wine. Our recommended dishes are Baked Oysters, Pork Belly, Pan Seared Scallops, Baby Back Ribs, Tomahawk and Ricotta Puff. Cheers!!

Thank you very much for Alvin and Wine Mansion Bistro team for the tasting invitation.

Food & Drink: 7.5/10

Value: 7.5/10

Service: N/A (Tasting Invitation)

Ambiance: 7 /10

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

Wine Mansion

26 Keong Saik Road

Singapore 089133

T: +65 6225 4468

W: http://www.winemansion.com.sg/

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

IG: @Wine_mansion

OH:

Mon – Fri: 12.00 – 14.30; 17.00 – Midnight

Sat: 17.00 – Midnight

Menu Available Online

[CLOSED] Tenkaichi @Cineleisure – The Ultimate Buffet [MEDIA INVITE]

From Left to Right: Wagyu Rosu, Wagyu Nakaochi  & Wagyu Karubi

Tenkaichi Japanese Barbecue Restaurant is an award-winning Japanese Wagyu BBQ Buffet offering premium ingredients at affordable price. Tenkaichi was established in July 2013 with its first restaurant in Marina Square. In January 2019, Tenkaichi opens its second restaurant at Cineleisure Orchard.

Tenkaichi - Cineleisure Orchard

Celebrating this festive season Tenkaichi has introduced The Ultimate Buffet, featuring over 50 premium produce, inclusive of free-flow Asahi Beer, Ben & Jerry’s Ice cream and 15 different types of drinks.

Some of the Premium Buffet Items

Chubby Botak Koala and The Little Devil has a tasting at the Cineleisure outlet and here are some of our picks from the Premium Choices:

Sashimi. We are not sure what to expect, so we decided on Sashimi Moriawase. It consists of salmon, tuna, sea bream, yellowtail, octopus, vinegar-pickled mackerel, wagyu beef sashimi and seared wagyu beef. The seafood sashimi is fresh and the cuts are generous. The wagyu sashimi is not to be missed, solid marbling and packs MooMoo flavour.

Sashimi Moriawase

Wagyu Yukke Sashimi – Marinated Wagyu Beef with Egg Yolk. Not for the faint-hearted. This Japanese version of steak tartare is a combination of marbled wagyu beef, coated with silky egg yolk It is taste, good to be eaten with rice or on its own. The marination is a combination of sweet and savoury, delivering the umami flavour.

Wagyu Yukke Sashimi

Wagyu Yukke Sashimi

Wagyu Tan – Wagyu Beef Tongue. Thinly sliced and cooked very fast. The texture of the tongue is tender and springy. The wagyu version has the almost melt in your mouth texture to the tongue.

Wagyu Tan

Wagyu Tan

Wagyu Karubi & Wagyu Rosu (Wagyu Beef Short Rib & Wagyu Beef Rib Eye Cap). Two of the most popular cuts for Japanese yakiniku. The karubi has more marbling and fats, making it more delicate and can be overwhelming sometimes. enjoyable to bite on. Meanwhile, the Rosu has a meatier texture to it, compare to the karubi. Best cooked to medium-rare or medium, as you can bite into the juiciness of the meat.  

From Left to Right: Wagyu Rosu, Wagyu Nakaochi  & Wagyu Karubi

Wagyu Nakaochi – Wagyu Beef Intercostal. It is served in a cube form. It will take a longer time to cook, compare to karubi and rosu. The meat is juicy and springy, due to the muscle content in the meat. You will need to chew more for the cut, but you will be rewarded with a more complex flavour of the beef. Suitable for someone that like their meat springy.

Wagyu Nakaochi 

Hotate (Giant Scallop) & Hokkaido Jumbo Oyster. Luxury seafood to BBQ. We cooked this on a separate aluminium plate filled with butter. This allows the scallops and oysters to retain their juiciness and prevent from overcooking. The butter also adds a nice finishing to the scallops and jumbo oysters. We added a sprinkle of salt and pepper, it just perks up the flavours of the already plump and juicy oysters and scallops.

Hotate, White Tuna, Shishamo & Hokkaido Jumbo Oyster

Hokkaido Jumbo Oyster - Cooked

Karo Buta Karubi – Black Pork Belly provided a pork alternative to the wagyu beef. However, after tasting the waygu beef, the pork belly seems to lose out.

Karo Buta Karubi

Shishamo. Not a premium item, but it deserves a special mention. If you grilled it nicely, it has a nice crunchy texture, followed with the burst of flavours from the fish egg.

Shishamo

One unique point in Tenkaichi Cineleisure is that the BBQ plate also comes with a space for shabu-shabu in the middle. Kind of remind you of the Seoul Garden bbq version, however, the one here seems to works better. You basically can have the best of both worlds. BBQ and Shabu-shabu. You can choose from 6 different types of soup base: dashi, tonkotsu, kimuchi, yukkejyan, sukiyaki and tom yum. We choose tonkotsu.

Yakiniku and Shabu Shabu

The shabu-shabu come with a different type of cuts of the meat. For wagyu, they only serve one version which is the Wagyu Beef Short Plate. Full of marbling, easily cooked and melts in your mouth.

Wagyu Beef Short Plate for Shabu Shabu

To add sweetness to the broth, try cooking some white clams and bamboo clams.

Additional Ingredients for Shabu Shabu

Additional Ingredients for Shabu Shabu

While the ingredients above are our picks for the buffet, there are a lot of other items available on the buffet line up such as tempura, fried rice, chawanmushi, yakitori chicken, Takoyaki, assorted sushi roll, clams, bamboo clams, mushrooms, meatballs, sausages, vegetables and many more. You can also create your own dish with butter and mozzarella cheese.

When it comes to shabu shabu or steamboat, I normally end my meal by creating this simple egg porridge. The broth already infused with a medley of premium ingredients; it should not be wasted. Topped it with wagyu beef, eggs and spring onions.

Chubby Botak Koala Comfort Food

Chubby Botak Koala Comfort Food

Not forgetting the sweet ending of Ben & Jerry Ice Cream. Since it is a buffet, you can actually have it anytime.

Overall, it has been a while since we visited Tenkaichi. It is good to be back and we enjoy the additional shabu shabu buffet as well.

The Ultimate Buffet - Free Flow of Asahi Beer

The Ultimate Buffet

When: 15 November until 31 December 2019

Where: Tenkaichi Cineleisure Orchard* and Marina Square.

Price: All-inclusive offer, exclusive 1-for-1 from $139.80++ (Weekday, Mon – Thu) and $149++ (Fri, Sat, Sun, eve of/and PH).**

Consist of:

- Premium Buffet lineup of over 50 premium ingredients of Japanese MBS5+ Wagyu, freshly imported Sashimi, Scallops and Hokkaido Jumbo Oyster.

- Free flow Asahi Beer

- Free flow Ben and Jerry’s Ice Cream

- Free flow 15 different types of drinks.

*Shabu shabu only exclusive at Cineleisure outlet.

** Dining duration is 90 minutes from the time of first order and order will be accepted up to 60 mins.

Free Flow of Drinks

For Chubbybotakkoala.com reader:

Mention CHUBBYBOTAKKOALA.COM to redeem free chopstick set (choice of copper/rose gold and a chopstick rest) when you dine at Tenkaichi. (Min. spending of $30, subjected to GST and service charge; 1 redemption per receipt).

Free Chopstick to Redeem

Thank you very much to Protegie Group and Tenkaichi Team for hosting us.

Food & Drink: 7.25/10

Value: 7.25/10

Service: N/A (Tasting Invitation)

Ambiance: 7.25/10

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

Tenkaichi @Cineleisure Orchard

8 Grange Road

#02-11 Cineleisure Orchard

Singapore 239695

T: +65 6365 8389

OH:

Mon – Thu: 12.00 – 15.00; 15.00 – 22.00

Fri & Eve PH: 12.00 – 15.00; 15.00 – 23.00

Sat: 12.00 – 23.00

Sun: 12.00 – 22.00

Last Order 30 mins before closing time.

Menu available online

The Famous Kitchen – Delicious Food in Sembawang [MEDIA INVITE]

Lobster Braised with Bee Hoon

The Famous Kitchen (“TFK”) is a casual family-style restaurant located in Sembawang. It specialises in Nanyang Cuisine and Seafood offerings, based on Teochew, Hokkien and Cantonese culture assimilated into Southeast Asia. You can also find other dishes inspired by owner Jeffery Foo’s travel around China. As Singaporeans are well-travelled, our palate will be acceptable to different types of cuisine.

Collectors Items to Welcome You

We started our tasting with Grilled Pork Collar Meat (香烤猪颈肉 - $18). The pork collar is tender, succulent and well-seasoned. The yam is crispy and crunchy. The dish is a bit on the salty side, good as a beer side dish or eaten with rice.

Grilled Pork Collar Meat

Grilled Pork Collar Meat

Bamboo Clams with Garlic and Glass Noodles (竹蚌- seasonal price). Fresh and well cooked. The bamboo clams are steamed with glass noodle and minced garlic as toppings. It is fresh, springy. The glass noodle soaks up the soya sauce plus the sweetness of the bamboo clams. Yummy.

Bamboo Clams with Garlic and Glass Noodles 

Crispy Leaves Kai Lan (脆叶芥兰 -$16 (S), $24(M), $32 (L)). I would say this is Kai Lan in two ways. First, the leaves are finely chopped and deep-fried. Resulting in a crispy leaf, like dried seaweed texture. Instead of sweet, the deep-fried process extracts a good bitter flavour from the kai lan. The stem is stir-fried briefly to retain its crunchiness. The fragrant aroma from this dish also comes from the crispy fried garlic topping. A creative creation.

Crispy Leaves Kai Lan 

Lobster Braised with Bee Hoon (龙虾焖米粉 - seasonal price). A dish that WOW us that night. The bee hoon is smooth, silky and absorbs the amazing seafood broth and essence. The lobster flesh is cooked to perfection and easily peel off from the exoskeleton. Not forgetting the fresh subtle leek that is an integral part of this dish. LD and I can have this dish every day. Yum Yum.

Lobster Braised with Bee Hoon

Lobster Braised with Bee Hoon

Chilli Crab (辣椒螃蟹 - seasonal price). Each seafood restaurant in Singapore will have its own version of chilli crab. The version here is on the spicy side. A female crab is used here, so it comes with abundance of the delicious crab roe. The sauce absorbs into the flesh, it has a velvety texture from the eggs plus a bit of tanginess on top of spicy chilli sauce.

Chilli Crab

Chilli Crab

Of course, to polish up the delicious chilli crab sauce is the crispy and fluffy fried mantou.

Fried Mantou

Oven-baked Volcano Chicken (火山烤鸡, advance order required -$58 for whole). This chicken dish sure knows how to make a grand entrance to the table. Standing upright, the chicken is doused with hard liquor (whiskey, rum or rose wine) and set alight. It created a superb WOW factor, looks like a phoenix on fire and the fragrant aroma of the burning alcohol is very appetizing.

Once the show is over, it is brought back to the kitchen to be chopped. The skin is lightly crisp, while the flesh is juicy and succulent, especially the breast part. To accompany the chicken is ginger and spring onion paste, which complement the chicken nicely.

Oven-baked Volcano Chicken

Oven-baked Volcano Chicken - Chopped

Rendang (仁当排骨 $16(S), $24(M), $32 (L)). Pork Rendang to be exact. Fragrant, aromatic, thick, spicy and delicious rendang gravy infused into the juicy yet bouncy flesh. If I did not see the bones of the pork, it can easily be mistaken for beef. A dish that must be eaten with rice (a “Rice Thief” dish).

Pork Rendang

Note: Pork Rendang dish is off the menu item and not available daily. Please check with the service staff when ordering.

For the sweet ending, I ordered Chilled Empress Cocktail Jelly (香妃果冻 - $4.50 per serving). Cold, sweet and refreshing. A nice ending to the meal and also good to put out the last fiery moment from the rendang.

Part of Outdoor Dining Area

Live Seafood 

The restaurant is spacious and it has an indoor and outdoor dining area. There is limited parking space, however, the restaurant offers valet service. If you like your alcohol, keep a lookout for the outdoor drinking, FAMOUSH HANGOUT area which offer extensive a variety of craft beers and hard liquors. Grand opening on 20^th November 2019.

Hard Liquor Collection - Indoor

Overall, The Famous Kitchen is one of the places to go for delicious seafood and Nanyang cuisine in the North area. The Lobster Braised with Bee Hoon, Bamboo Clams with Garlic and Glass Noodles, Oven-baked Volcano Chicken and Pork Rendang are a must-try here. Cheers!!

The Famous Kitchen also has a sister restaurant, The Famous Treasure at Capitol Piazza. For full review and details of The Famous Treasure, you can click thislink.

Thank you very much to  Jennifer and The Famous Kitchen Team for hosting us.

Food: 8/10

Value: 7.5/10

Service: N/A (Tasting Invitation)

Ambiance: 7.25/10

Budget per Person: $51 - $80; $81 & Above

The Famous Kitchen

54 Sembawang Road

#01-01 Hong Heng Mansions

Singapore 779085

T: +65 6636 8333 / 6257 1843

W: http://famouskitchen.sg

F: https://www.facebook.com/pages/The-Famous-Kitchen/230526703625455

IG: @Thefamouskitchen

OH: 11.30 – 14.30; 17.30 – 22.30 Daily.