From
the 1st March 2020, Pringles brings snack-lovers a brand-new Mystery
Flavour. I was excited when I received the package last week. This limited
edition also comes with a contest, Guess the Mystery Flavour correctly and one
lucky winner will bring home a cash price of $GD5,000/-.
Pringles Mystery Box
Currently,
Pringles has 6 flavours in Singapore: Original, Sour Cream & Onion, Cheesy
Cheese, Hot & Spicy, Saucy BBQ, and Salt & Seaweed. Limited time or
seasonal flavour will be available throughout the year.
Our Mystery
Black Box comes in black colour, complete with Pringles Signature logo and it
contains 2 tin of Mystery Pringles, a clue card, a magnifying glass and “Sherlock
Holmes” hat (deerstalker hat).
Mystery Box Content
LD
and I brought it to our staycation with our nephew and niece during the school
holidays. We certainly have some great time with it.
How
to Enter the Guess the Mystery Flavour Challenge
Buy
any 2 cans of Pringles chips – if you can buy the Mystery cans even better. (Remember
to save your proof of purchase).
Login
to Pringles website at www.pringles.com. GUESS
the Mystery Flavour & tell us your favourite mystery in not more than 25
words.
Be
in to WIN SGD5,000 cash prize!
The promotion begins at 12.01am on 1
March 2020 and ends and 11.59pm on 30 April 2020
Sherlock "Chubby Botak Koala" Holmes
To
help you guess accurately, Pringles Singapore will release one (1) clue every
two (2) weeks on its Facebook page. There will be a total of four (4) clues to
collect, so don’t miss out on these tips to help you “solve” the flavour
correctly!
A
quick search for the best Traditional Claypot Rice in Singapore, Sembawang Traditional
Claypot Rice (‘STCR’) will usually come out in the top three. Located in the
“hidden” food street of Sembawang, this restaurant has perfected their original
recipes from the 1980s and become a household name in traditional claypot
chicken rice in Singapore.
Sembawang Traditional Claypot Rice
Claypot
Rice ($8.80 for S, $13.80 for M, $19.80 for L). There was seven of us, so we initially
ordered the large version. It took them about 20 minutes to be served. Nice
colourful presentation. The chicken looks well marinated, good portion and
chunks of salted fish (the pale colour one).
Claypot Rice (Large)
For
those uninitiated with STCR, don’t be surprised if the service staff just serve
the claypot rice and leave it to the diners to mix it on their own. If you
never do before, here is how Chubby Botak Koala did the mixing.
Take
a photo first (you can skip this part)
Take
out all the toppings, but gently set aside those precious chunks of salted
fish.
Generously
squeeze a few rounds of their premium dark soy sauce.
Evenly
spread the chunks of salted fish and start scraping and folding the rice form
outer part to inner part. Remember to use the big metal spoon, not the plastic
ones.
Once
the brown colour of the sauce evenly coated all the rice, tossed back the rest
of the toppings and to one more stirring.
Your
claypot rice ready to be eaten. (Take a photo again)
While
I was stirring the rice, I can smell the smoky aroma. The chicken is juicy and
succulent even for the breast meat, while the rice is al-dente, fragrant and
infused with the pungent flavours of salted fish. The Chinese sausage
introduced a sweet and chewy texture to the rice, while the bitterness from the
vegetable balance the sweetness of the dark soy sauce.
Claypot Rice after Mixing
After
the first round of serving, you can start scraping the burnt rice. This crispy
section secret behind a delicious traditional claypot rice. This also shows the
rice is cooked from scratch. The crispy texture and the slightly burn aroma,
mixed with sweet soy sauce is just yummy. Of course, if you can spread a bit of
the salted fish on it, it will be even better. We ordered another medium size
of the claypot rice as the large one was not enough.
The Sauces
While
we are waiting for the claypot rice above, we were served the rest of the
dishes that we ordered first.
Jin
Do You Tiao ($10.80). Fried you tiao filled with sotong paste. It is crispy,
tasty and packs with generous fillings of sotong paste. It is tasty enough to
eat on its own or dip with mayonnaise.
Jin Do You Tiao
Da
Lu Mian ($9.80 for Large). STCR version of KL Hokkien Mee. The noodle is thick,
bouncy and crunchy. The dark sauce is sweet and robust, nicely accompanied the
“wok hei” filled dish. The pork lard topping is just so addictive.
Da Lu Mian
Sausage
Omelette ($8.80). I decide to order this dish as lap cheong filling is not very
common. The omelette is fluffy, not salty. The lap cheong fillings is generous,
allowing it to be evenly spread in every part of the Omelette.
Sausage Omelette
Sesame
Oil Chicken ($12.80). Served pipping hot, the ginger and spring onion cover
most of the top part. The chicken is juicy, succulent and absorbs the fragrant
and robust sauce very well. The chicken parts consist of breast and thigh, it
will be better if they only use the dark cuts of the chicken, no chicken
breast.
Sesame Oil Chicken
San
Huang Spinach ($12.80) or known as three-egg spinach. The spinach is covered in
silky smooth egg, sparked by the flavours of the broth, salted egg and century
egg.
Service
is efficient, but not the friendly type. As I mentioned before, you need to mix
the claypot rice on your own. This is kind of a minus point for me as each
person do it differently, the taste delivered will be inconsistent. The service
staff should be the one mixing it for you. Décor is simple, fuss-free.
Overall,
the claypot rice here is worth the trip to Sembawang area, even if you travel
from Jurong. The rest of zhi char dishes is good, you will have enjoyed the
food here. A gem in Sembawang. Cheers!!
Hokkaido Hairy Crab (Kegani) with Sweet Vinegar Sauce topped with Hokkaido Uni.
MAI
by Dashi Master Marusaya has launched its signature Sushi & Dashi Omakase
at S$88++. Located at the heritage Bukit Pasoh area, it provides a great
setting for this 38-seater exquisite yet affordable restaurant.
MAI by Dashi Master Marusaya
Seated
at the Chef’s table, LD and I had the pleasure to see Chef Hiroyuki Ono work
his magic preparing our omakase meal. We also had the pleasure meeting Marusaya
Group Executive Chef
and Vice President, Shinji Hara.
Please
let the Chef or service staff know if you have any dietary restrictions or any
food that you don’t like. In our case, we did not have unagi, as LD does not
eat it.
Chef's Table at MAI by Dashi Master Marusaya
We
started the culinary degustation with Hotaru Ika (Firefly Squid) with Japanese Kai Lan and
Katsuobushi (Skipjack Tuna) - Spring dish. These 3 weeks old mini squid are
crunchy, followed with cream texture internally. The bonito and kai lan
introduce a savoury and bitter flavour to the dish, while tangy sauce made with
katsuobushi and vinegar gave a refreshing tangy touch to this appetizer.
Hotaru Ika (Firefly Squid) with Japanese Kai Lan and Katsuobushi (Skipjack Tuna)
Black Sesame Tofu with Ikura
in Dashi Stock. The black sesame tofu has a firm and dense texture, tasted
earthy, creamy and smooth. LD says it tasted like savoury black sesame ice
cream. The saltiness from the ikura, together with the sauce made from soya
sauce, mirin and dashi added the much-needed umami flavour in the dish,
together with the refreshing mint flavour of the chopped perilla leaf.
Black Sesame Tofu with Ikura in Dashi Stock
Black Sesame Tofu with Ikura in Dashi Stock
Sashimi
platter consists of Akami, Chutoro, Sawara and Kinmedai. The kinmedai is smooth
and fatty, with a touch of smoky umami flavour as it was wrapped in seaweed.
Sawara (Spanish Mackerel) has a firm and smooth texture. While Akami gives you
a solid tuna flavour and the Chutoro just melts in your mouth. All the sashimi
is served at almost room temperature, where you can taste the full flavours of
the fish. In between savouring each slice of sashimi, you can cleanse your
palate with the Japanese kai lan leaves salad.
Sashimi platter consists of Akami, Chutoro, Sawara and Kinmedai
Sashimi platter consists of Akami, Chutoro, Sawara and Kinmedai
Tamago
in Dashi topped with Katsuobushi. Served warm, the tamago is bouncy and
accompanied with katsuobushi that enhance the tamago flavour further. The dashi
stock nicely binds all the ingredients together at the end. A special tamago
dish indeed.
Tamago in Dashi topped with Katsuobushi
Tamago in Dashi topped with Katsuobushi
Hokkaido Hairy Crab (Kegani)
with Sweet Vinegar Sauce topped with Hokkaido Uni. A mini dish that brings you
the flavours of the ocean. The crab meat is sweet, while the uni is creamy and
gave the super OMPH in this dish. A slight touch of sweet vinegar sauce keeps
the balance in check so you won’t feel overwhelmed. Yummy!!
Hokkaido Hairy Crab (Kegani) with Sweet Vinegar Sauce topped with Hokkaido Uni
Sakura
Ebi with Ashitaba (Angelica Keiskei, also known as Tomorrow's
Leaf), Matcha Salt and Japanese lime (Tempura Style). MAI version of prawn
crackers. The mini sakura ebi and as chopped ashitaba is coated with batter and
deep-fried. The cracker is light and crispy. I suggest you eat it in three
steps. First bite, plain. Second bite, with the lime. Third bite with lime and
salt. The three different flavours transition is just remarkable.
Sakura Ebi with Ashitaba, Matcha Salt and Japanese lime (Tempura Style)
Sakura Ebi
Iwate Wagyu with Bamboo Shoot
and Japanese Kai Lan in Sukiyaki Sauce. The beef is braised until tender. When
you bite into it, you can taste the marbling in the beef and the sweetness of
the sukiyaki sauce. Served with the stem of Japanese Kai Lan, the bitterness
balances the sweetness of the sukiyaki sauce, while the bamboo shoot adds the
crunchiness in this dish.
Iwate Wagyu with Bamboo Shoot and Japanese Kai Lan in Sukiyaki Sauce
For
the sushi: MAI uses rice from Hokkaido for their sushi, seasoned with apple
vinegar, rice vinegar, red vinegar, sugar and salt.
Chef Hiroyuki Ono preparing the sashimi
Sushi 1: Hotate and Uni
Handroll – A jumbo size of hotate, generous cut of hotate and scoop of uni,
delivering a sweet, creamy flavour and wrapped in super crispy seaweed. LD give
her two thumbs up! #Unigasm.
Hotate and Uni Handroll
Sushi 2: Wild Fresh Tai (Red
Snapper) with Tai Liver. The red snapper is torched slightly, allowing it to
have multiple textures. Smooth, creamy, like eating foie gras sushi.
Wild Fresh Tai (Red Snapper) with Tai Liver
Sushi 3: Marinated Akami
Maguro and Aburi Otoro. The ultimate maguro experience. Two layers of maguro,
marinated Akami which is firm and silky, plus the Aburi Otoro, the fatty cut
that just melts in your mouth. #Sushigasm
Marinated Akami Maguro and Aburi Otoro
Sushi 4: Saba with Momiji
Oroshi (Spicy Grated Daikon Radish). A firm texture fish, silky with a strong
ginger taste, tangy and spicy kick from the Momiji Oroshi.
Saba with Momiji Oroshi
Sushi 5: Ika with Yuzu. The
ika is bouncy and a bit sticky. As the yuzu is very mild, you can only taste it
briefly before being overpowered by the wasabi.
Ika with Yuzu
Sushi 6: Kuruma Ebi (Tiger
Prawn) stuffed with Egg. Sweet, fresh, firm and crunchy tiger prawn stuffed
with chicken egg yolk. Nice presentation with a colourful prawn.
Kuruma Ebi (Tiger Prawn) stuffed with Egg
Sushi 7: Maki with Cucumber,
Japanese pickles, Chopped Tuna and Aburi Otoro, topped with Ikura. Exquisite
maki with two different tuna texture, topped with lots and lots of ikura.
Preparation of Chopped Tuna, Aburi Otoro Maki
Chopped Tuna, Aburi Otoro Maki
Maki with Cucumber, Japanese pickles, Chopped Tuna and Aburi Otoro, topped with Ikura
In traditional Japanese way, Miso
Soup with Tofu Skin and Cabbage round out this beautiful meal. Robust with
unique ingredients in the soup.
Miso Soup with Tofu Skin and Cabbage
Dessert is Daifuku. Soft and delicate
mochi, stuffed with red bean fillings and strawberry. You can choose coffee or
tea to be served with the dessert.
Daifuku with Coffee
Daifuku
The restaurant is very
spacious. The seating area can be divided into Chef’s Table, 2 private rooms
and seating in the dining area. The décor is very grandeur, paying homage to Japanese
elements.
Seating in Dining Area
The Bar
Overall, it was a memorable
dining experience. Chef Ono Hiroyuki is very entertaining and skilful in
preparing the superb meal. Please take note that the dishes will vary depending
on availability of ingredients and seasons. LD & I are impressed with the
food and service here, we look forward to our next visit here. Kanpai!!
Cheers!!
In
addition to MAI, the group also owns flagship restaurant, Dashi Master Marusaya
at Robertson Quay, TEN
Sushi at Robertson Quay and Monte
Risaia at Duxton. (Click on the link for the review of the other
restaurants).
Food & Drinks: 9.5/10
Value: 9.5/10
Service: N/A (Media Tasting)
Ambiance: 8.5/10
Budget per Person: $81 and Above
MAI
by Dashi Master Marusaya
46
Bukit Pasoh Road
Singapore
089858
T:
+65 6327 8414
W:
F:
IG:
@mai_by_marusaya
OH:
Mon – Sat 12.00 – 14.30 (LO 14.00); 18.00 – 23.00 (LO 22.00)
For
the month of March 2020, Oscar’s at Conrad Centennial Singapore showcasing Singapore
comfort food - Teochew Congee Buffet. Chef Alex Siah, with his Peranakan background
and the culinary team at Oscar’s, curated this hearty line up.
Teochew Congee Buffet - Part of the Spread (Self Service)
Let’s
start with the staples, there are four flavours of congee to choose from. Plain
congee and sweet potato congee are the basic options. The creative versions are
Laksa Congee and Ginger Chicken Congee.
Sweet Potato Congee
The
key to this laksa congee is the minimum level of the “lemak” in the congee.
This allows the robust spices of the laksa to blend smoothly with the congee
and minimise any “jelakness” that might incur from the lemak. Instead of
getting slices of fishcakes and thick rice noodle, you get smooth congee in it
with beancurd. Yummy!!
Laksa Congee
The
Ginger Chicken Congee might be something you can relate to. It’s like white
congee, with a few scoops of ginger chicken with red wine. The difference is
the version here is blend evenly, so you can taste the ginger and red wine
sauce in each slurp.
Ginger Chicken Congree
Basic
12 condiments available to accompany your congee: Sichuan vegetables, chicken
floss, sesame oil, soy sauce, fried silverfish, fermented soybean, spring
onion, pickled lettuce, fried shallots, century egg, salted egg and peanuts.
Basic 12 Condiments
For
the side dishes you can’t go wrong with:
Wok
tossed chicken with ginger and red wine sauce. A popular with ladies during
confinement, but it is also nice to eat with congee. The chicken is tender and aromatic,
while the ginger and red wine combination is very refreshing.
Wok tossed chicken with ginger and red wine sauce.
Wok tossed chicken with ginger and red wine sauce.
Braised
pork belly. Well, my favourite cuts from the oink oink. Braised till fork-tender,
the robust sauce infused into the flesh. The pork skin still a bit bouncy, providing
a good bite to the pork. The dark braising liquid has excellent balance of
saltiness, sweetness and umami flavour.
Braised Pork Belly and Firm Tofu
Braised
Duck. Juicy, succulent with the flesh that falls of the bones. It is nicely
paired with the crunchy braised beancurd skin, braised hard boil egg
and braised firm tofu.
Braised Beancurd Skin, Braised Duck, Braised Hard Boiled Egg & Firm Tofu, and Braised Pork Belly
You
Tiao, Luncheon Meat and Ngo Hiang. Luncheon meat is a homely touch of Singapore
way in eating congee. I disagree with the version of luncheon meat here, I
think they should just fry it without the extra coating. The mini ngo hiang is
tasty, while the you tiao does a good job to soaks up the flavour of the laksa congee,
ginger chicken congee or braised pork belly with salted vegetables.
You Tiao
Luncheon Meat
Ngo Hiang
Wok
Fried Garlic Beef Cube. The bouncy and succulent beef cube that are irresistible.
The seasoning is spot on, while you can also taste the thin layer of flour coating
that creates the silkiness on the beef. The clove of garlic gave the dish the necessary
fragrant aroma and sweetness. Yum Yum.
Wok Fried Garlic Beef Cube
Wok Fried Garlic Beef Cube
The
ala-minute station will be serving Fu Rong Omelette. I ordered two types,
the first combination is crab and shrimp. The second one is lap cheong with chai
poh. LD and I like the seafood sweetness that the crab and shrimp presented in
the eggs. If you want the fluffier version of the omelette (although not very healthy),
you can ask the chef to put in more oil and let them deep-fried your omelette.
Fu Rong Omelette - Crab Mean and Shrimp
Fu Rong Omelette - Crab Mean and Shrimp
Fu Rong Omelette - Crab Mean and Shrimp
The
rest of the cooked dishes are on rotation. On the night, it was homemade tofu
with chai poh, Teochew chap chye, stir-fried market vegetables, Kueh Pai Tee
& wok fried ladyfinger with dried shrimp. Not available that evening are
steamed fish and otah-otah.
Homemade Tofu with Chai Poh
Kueh Pai Tee Station (Fu Rong Omelette Condiments behind)
Wok Fried Ladyfinger with Dried Shrimp
Fresh
salads and pre-mixed salads are available as well.
Fresh Salad
Premix Salad
Do
leave some space for desserts, you are at Conrad after all. Assorted cakes,
traditional kueh, chiffon cake, ice cream, cut fruits and strawberries with
whipped cream are available. Not forgetting local dessert (tao suan), waffle
and my perennial favourite of Bread and Butter Pudding.
Assorted Desserts
Fruits, Strawberries with Whipped Cream
Overall,
it was a pleasant Teochew Congee Buffet dining experience at Oscar’s. It is
missing the
famous flair” of Oscar’s buffet like their Endless
Sunday Brunch, however, we do appreciate these comforting dishes. The laksa
congee is not to be missed. Don’t say I bojio, the 1 For 1 Teochew Congee Buffet
promotion available until this end of March.
