I'm Craving: Supper With Mark.K. #01

As simple as it sounds, I'm craving. Haven't eaten anything the whole of today. Managed to squeeze in a strudel or two and a little bit of dinner which really wasn't much. Well, what can I say? Singapore's just too hot to actually feel the need to feed the stomach unlike Japan's Winter period. 


Speaking of which, today I will be talking bout my favourite supper whenever I'm in Japan. Be it winter, summer, spring or autumn... this is the standard supper I "MUST HAVE". A little insight into my taste buds people? :)

PRESENTING(drum rolls..) : Mark.K.'s set A supper COMBO! 

MUST TRY COMBO!

Contains

1) Tarako/Mentaiko

2) Miso Soup

3) Japanese Rice

4) Japanese Egg

Why you ask I'm so particular as to term (3) and (4) with the word specific, "Japanese"? 

Simple reason being they are unique to the country, you can't get it in Singapore unless you import them. Simple and clear cut. 

Tarako/Mentaiko

Not many would know what this is and probably haven't tasted this wonderful and most delicious part of Japanese cuisine. 

Mentaiko!

This, ladies and gents is Mentaiko(marinated with to taste slightly spicy, cause most Japanese don't eat chilli-s like other nations do in SEA). Mentaiko is marinated Tarako which is the roe of the pollock fish.

Pollock Fish

Although not a Japanese originated dish, Mentaiko was made to suit the tastes of its locals. Adapted from "명란젓"[Myeong Ran Jeot] of Korea which is spicier, the dish is usually eaten with rice as a topping and has since won a place in its people's hearts. It was voted one of the top rice dressings and is easy to prepare. Most suited for the fast pace of Japanese culture, it can be grilled... fried... baked... and well eaten just, cold! Isn't that just convenient?

The one in the combo and am craving for right now is the grilled style. Tingly on the tongue, it leaves a spicy after taste. Tasting slightly like cheese, it's a plus on my list of foods. Grilling or Baking it makes it taste rich and whole. Able to fill the stomach you ask? Yes!

Miso Soup

Miso Paste

What Japanese would I be if I did not indulge in Miso Soup? I must say though, it is an acquired taste and one that is widely accepted at that. (Thanks to all those who love Japanese cuisine!)

Miso soup is made from what you see above, Miso Paste. Miso paste is made from fermenting rice, soy or barley with salt and a fungus called "麹菌"[Kojikin]. It is high in Protein and rich in vitamins, further promoting healthy foods in Japan lifestyle here!

Possible additions to the soup include, ”わかめ”[Wakame],Fish Cakes(sometimes Narutos), Tofu and Spring Onions.

Although there are other specialty Miso Soups from different parts of Japan, the origins of it still stay the same. 

My favourites in the soup: Tofu and Wakame(Japanese Deep-Sea Seaweed).

Japanese Rice

米（こめ）- [ Kome ]

I believe that by now all those who love Japanese Cuisine must have at least tasted these wonderful grains of rice. Much like the rice/grains found in the Mediterranean, Japanese Rice(Kome) fluffs itself out nice and round. Sticky and mildly sweet, it is what makes most Japanese worry about their weight. 

Rice from Thailand is thin and comes out drier after cooking while California Rice which roughly resemble it in taste does not have the exact same flavour. 

It is rather mad to be explaining this to laymen who simply stuff rice down their throats but I rather find this a very big part in foods with rice in their menu. Japanese rice tastes very full and sweet in clumps you pick them up in with chopsticks or even the spoon. The sweet aftertaste makes every bite with other dishes just complete. 

*It is very similar in taste with Borgul rice of the Mediterranean but differs in being sweeter.*

WARNING: Highly FATTENING, most of it goes to your cheeks. Proven  

Japanese Egg

Eaten the exact same way it should be eaten, cracked neatly in the centre of a rice bowl which is later mixed with Soy Sauce. The common practice is to produce a hole in the centre of the rice clump so the egg can sit nicely within. 

The colour of the yolk is distinctly different from that of the most South East Asian eggs. Difference in colour is already shown from the white exterior shell as opposed to the brown shells in most other egg types. 

JUST A RUMOUR: Apparently, like Japanese cattle... the chickens in Japan are massaged and given high grade corn to feed. Though I believe they leave out the "Sake"[Rice Wine] feeding and limiting it to cattle, the chickens are otherwise treated like sovereigns in some way. Well, before they're killed themselves when they fail to produce eggs. (cruelty of being poultry.. sigh *munches on K.F.Cs*). 

AH!! now I'm hungry, should I cook something cause this is just too far for me to obtain now. GRR!

Well, that just about concludes what I always love to have for my suppers in Japan!

Naruto

IT WAS JUST A FISH CAKE BACK THEN!

Just a side not for those of you who do not know, the Japanese manga/anime that made it big came from this! This is "Naruto" and I'm sure those of you who love eating your Ramen know of this! :)

Now you won't be so clueless as to what this is called and be skeptical about its name, avoiding embarrassment! :}

Till next time, 

"wash your hands before you eat!" 

NEW OPENING HURRAH!

Hey Guys!


Nice to know that there are still readers out there. I've recently moved my foodie to this here site. 
For reasons which include better design and easier navigating. Plus, doesn't it look better?! :)


Updates will come soon... expect some REAL JAPAN food. :P


Tumblr's gonna get a nice new PhotoJourn house for me. Just not so soon!
Please continue to support me guys! Much Love! :)


I always say here....

"wash your hands before you eat!"

Sun With Moon Japanese Restaurant

So it seems I was finally forced to patronize this restaurant due to having limited food options left to try in town around ION Orchard. It was a choice between the skinny pizza joint next door so I gave in to my craving for EEL!!
Without further ado, let's get to what I had in mind to test the restaurants' cooking prowess, layout options and service standards shall we?

Orders:

Unagi Kabayaki ($9.80)

 Unagi Kabayaki... The sheer effort taken to prep this dish in the countryside of Japan is ridiculous. Catching the eel is one thing but making it taste good over a slow cooking charcoal stove is another. The eel here at this restaurant I must commend. The chef knows his flavour of fine eel despite the runty size of the serving. The meat of the eel is light and crisp which melts into a very sweet tasting delight around the tongue.
I would actually like to presume that the chef made use of a slow charcoal stove to grill this dish for I tasted the slight hint of the aromatic burnt wood upon the fine cuts in the fish. A very good combination to have them placed beside cucumbers to chew but they could really be bigger.
This isn't "Fine French Cuisine" y'know?! The food portions could be bigger for this dish to cover up for surface area over volume ratio of fish to sauce. hmm. Sciency... don't drabble. NEXT!!

Salmon Belly Sashimi ($27.60) - 3 portions

Salmon Belly Sashimi, one of my favourite sashimi-s of all time. The belly is the fatty part of the fish and a rich source of Omega-3/4 and whatnot. A very balanced flavour exudes from the dish as it rolls around the tongue. The proportion of the sashimi is important in Japanese cultures and sushi chefs boast their skills throughout history.
The main aim?! To balance the flavour of the dressing, garnish and sashimi(if it's a sushi, the rice as well). Sliced to the right size, I felt the soy sauce went almost perfectly with the fish and served its purpose to satisfy.
Though I would have loved it much more without the addition of the lemon to the fray. Most people love their lemon garnish very much separate from the dish. I know I do. Nonetheless, thumbs up to the chef for his professionalism.

Chawanmushi ($4.80)

Chawanmushi which is made in traditional tea cups came in a bowl?! Perhaps, they don't condone to the old and ancient; preferring the modernisation. hmm. I would say the dish is mildly pleasant on the eye.. less the peas. The sauce that coats the top is a mushroom sauce unique to this dish.
The egg custard is cooked well and mixes well with the mushroom sauce. However, it lacks the WOW factor which would supposedly blow me off my feet. Ingredients are fresh. The presentation is alright. It's a pass on my scale.

Dobinmushi ($8.50)

With a dash of lime/lemon... the soup is complete. This is provided for as well but be careful not to add too much. The mushroom base tea soup is a careful blend of mushrooms and herbs from the wild mountains.
The story behind this dish would be similar to most Japanese dishes originating from poor mountain regions. A means and way to overcome the dangerous cold of winter in hunger, mountain folk gather herbs and wild mushrooms for cooking. The broth is thickened by long hours of boiling the ingredients for their essence. A drink/toast to the family in celebration also brings this dish to the platter in those days.
The dash of lime?! Don't know where that came from but it tastes much better that way... remember, just a dash would suffice. A moderately well prepared dish, I would recommend nonetheless.

Agedashi Tofu ($4.80)

Deep fried flour skinned with soft inner tofu. A great starter to every Japanese meal. 4 generously and intricately prepared tofu cubes are deep fried and garnished with spring onions and a spot of crushed radish. The sauce and the tofu ratio is very important in this dish in terms of balance.
I did realize that I used the word "balance" a whole lot eh?! That's because Japanese chefs pride themselves in the balance of flavour is to the dish's original tastes. The Agedashi tofu is one such dish that prides that.
I was very pleased that my tofu came piping hot and not soggy at the bottom where the base of the tofu is soaked with sauce. I wouldn't be very happy if the base weren't crisp, eh?!

Pirikara Tonkotsu Ramen ($16.80)

Spices in Japanese Ramen? I've heard of Japanese pepper, Karashi being an addition to Ramen but the spicy flavour was never something Japanese ventured into. Wasabi on the other hand is another sort of spiciness which differs from the lingering hot and tingly sensation most Singaporeans are used to.
Wakame(deep-sea seaweed) is also added into the soup base to enhance the flavours of the soup. Important in Ramen is the distinct flavour of the soup which in this case brings you through the aromatics of pork and seaweed. A fine choice by my standards.
The soup isn't thick and flows very naturally down your throat, giving you a very wholesome feeling. Definitely something new on the menu with a possible touch of Chinese/Korean culture but very well tackled. Thumbs up Chef-san!

Other orders I had a slight tasting of,

Tonkachi Butadon ($15.80)

Very interesting. Bacon-like shreds of pork cooked crisp and chewy on the mouth. Although it's not Japanese Traditional Rice, the pork does not shy in comparison. A little sweet lingering on the base of salt, the rice forms a zen mix with each mouthful.
The light addition of sesame seeds to the pork also helps in flavour!! YES!! It does. If you're really feeling the food, you play with the mix in your mouth as you chew and the very rush of a sensational whirl visits your taste buds.

Kurobuta Steak ($13.50)

Who wouldn't try black pork right?! Black pork steak?! That's something I really needed to try. Could it beat the home-cooked pork cutlets my dad makes?
Answer: No. Not really. They did have a close match-up point with that of my dad's expertise in cooking. Thumbs up for the effort?!
Potato balls were a cute touch though. Nice addition on the chef's part to make it work out nicely on a balance of Carbohydrates and Proteins. Spring Onion garnish here, a fine choice. Excellente! :)

Australian Beef Sukiyaki ($14.80)

Sukiyaki. I'm sure everyone's familiar with this if they love Japanese food. You've gotta at least try this dish somewhere in your life.
Perhaps it's just the lack in the feel of this dish that downplayed its tastes. The meal was good but for sukiyaki, what you really need is a crowd/gathering. Just like "Shabu-Shabu" and "Steamboat" meals, Sukiyaki is a family dig-in for Japanese people.
The sweet flavours go best with Sake(Japanese Rice Wine) and is usually eaten in celebration like New Years', a Promotion, etc.
It lost to my home-cooked Sukiyaki... that's normal eh?!

Chasoba ($9.80)

A little something to wash down the oil and fatty feeling off your lips and stomach after a meal like this?! The solution is Chasoba.
Chasoba is a noodle dish prepared with green tea flakes and boiled and dipped in Udon sauce for flavour. Unlike rice, it has a lighter feel in the stomach and would serve as a good source of carbohydrates for days you don't feel like having rice.
It goes well with fried foods such as Tori Karage(deep fried chicken fritters) as it somehow adds a cooling effect which counters the heaty factor. A good way to end the meal with satisfaction. Note that it is different from the other Soba-s in terms of its making only.
Commendable on the chef's understanding of the texture or that of the manufacturer's. The dish was kind to my stomach and I ended the meal well. :)

Ambiance:

A very family oriented joint I must say with good service and a clean environment. It spells crisp and proper posh at every corner. The menu is simple as well giving a clear indication of: PROFESSION.

The shelf is a nice addition and gives off the feel of modernisation. China and the sorts are perched decoratively to fill the shelves. A fine touch.

Families make up most of their patrons. Something that I think is a good accomplishment for a Japanese restaurant. In Japan, family is most important. Success to this restaurant then.
The thing I found weird was the difference in their set up of cutleries on the tables for diners. Why does it come in a basket really?! I'd much prefer the traditional feel to it since they've worked so hard making it seem so. hmmm.
This view somehow leads you to think it's a bar on a cruise ship of the sorts eh?! Just a random thought. hah!

Rating:

Finally, it comes to this. The final assessment of the restaurant in my books. Everything summed up. Food, ambiance and service.
Gonna do a short one since I'm really lethargic now. Food wise, they score a nice 8/10. Ambiance, a nice 7/10. Service on the other hand... alright alright. 7/10.
The average and final score?! 7.3/10 on average which means... 7/10.
Why you ask I give them 7?! Well, I was seriously expecting much more from their food. Call me a picky eater but I really didn't like their pork much despite it being exceptionally good.

Well, that's that!!

Address

501 Orchard Road,

#03-15 Wheelock Place

Tel: +65 6733 6636

Opening Hours

Sun–Thu & PH: 11.30am – 11pm 

Fri–Sat & PH Eve: 11.30am – 12am

Nuff said. Till next time...

"wash your hands before you eat!"

Pique Nique

I wonder.. how many of you people have actually heard/seen this place? Show of hands? Well for those of you who didn't know, this might just be the eatery you people have walked past without going into.
From the outside, one would definitely be drawn into a mental state of wanting to enter the restaurant. With its slightly higher value-looking designs, the stark contrast set before your eyes as KFC tries to stand tall next to it only failing in turn to elevate the unspoken welcome note "Pique Nique" has to portray. Having a very vibrant array of colourful desserts certainly helps bring in customers who're easily dazzled by rainbows.
The menu features most foods one would expect of a normal western restaurant. Like many of the little joints such as handburger, freshness burger and sorts; the dishes present include burgers, pastas, hotdogs and a dessert frenzy. I must say, the menu's design was very much themed with the restaurant. Like that of a present, it certainly gives one the feel of a toy/candy factory in some ethereal wonderland. Dreamy huh?

Orders:
I was in no mood to order any desserts since I've had my mind set for some mac' N cheese from this here joint. They did have it up really large on their chalkboard that the mac' N cheese was supposedly good. So why not, right? Since I'm such a cheese lover, the one that caught my eye just so happens to be the cheesiest of em all. Forgive me for not being a glutton and trying all them mac' N cheeses and what not. I just thought that I needed to control Mr. Tummy down there for abit that week.

I've always been a fan of mac' N cheese since I was a wee lad, always making sure I got my tastebuds satisfied on a weekly basis on this particular dish. Thus, I would definitely say that my skills in determining a proper flavour is one to believe with an iron trust. So this here... is the "All-Star Mac' N Cheese". Elbow macaroni cooked with 5 different cheeses. Just a little insight for those cheese lovers out there... let's talk CHEESE! :)

The Cheese involved, namely..
1) Blue Cheese.

I'm sure by now everyone or anyone who has walked into a hotel buffet or in the least a western restaurant should be aware of its existence. The blue cheese is by far one of the more pungent cheeses comparable to the goat's cheese. It is an acquired taste, one that I thoroughly enjoy at that. Goes well with crackers and biscuits and it won't shy next to a spot of tea. My favourite cheese by far! :)


2) Monterey Jack Cheese.

It's very interesting this piece of cheese. Semi-hard cheese made from cow's milk, the cheese comes with different variants. Peppers may be added to enhance the flavour of the cheese. It is also used as a substitute for parmesan cheese on pasta and risottos. 


3) Mascarpone.

I would say, this cheese probably is like Philadelphia cheese. Smooth and creamy white, the cheese has a light flavour close to that of eating a nice cross between whipped cream and milk. Delish!


4) Gouda Cheese.

My second choice to the blue cheese. This one is slightly chewy like part rubber and has a very strong aroma. Delicious with crackers and sorts, this cheese is good with a spot of white wine to go. 


and 5) Cheddar Cheese.

We all know what this cheese is. Everyone who's ever had a cheese dish or the sorts would know of the hard cheese used very commonly to attract mice like Brie. However, unlike Brie the Cheddar boasts the strongest flavour amongst all general cheeses and usually breaks off in small blocks. It can be eaten just as it is. I would say it is the public cheese. Perfect for general representation. *claps*


Now, one would think... how do all these cheeses mix well in a dish to form the sticky counterpart to the macaroni? A mix of 5 cheeses with conflicting scents and tastes would eventually blend well? As much as I would like to commend the chef on his/her cooking, I simply cannot. Perhaps the chef was lazy or in more possible terms, it is a failed attempt at combining the different cheeses. Unless the customer is content with having different 'surprise' tastes with every spoonful, this dish is not satisfying. I had to order a drink to cover the unbalanced tastes rolling around in my mouth. Imagine tasting blue cheese and cheddar in the first spoon then tasting gouda and monterey jack in the next. It's not a game of guess the cheese mix y'know?
Mac' N Cheese is a dish I believe must have a single cheese taste brilliant enough to couple itself with well-cooked macaroni(elbow or not). It must not have a different feel with every bite and must not get old on the tongue. The chef's dish displeased me as it failed in both expectations of excellence. This just goes to show that the dish was not properly understood and lost the personal touch to commercialization of the food market. Poor attitude and respect for food. *shakes head*
Even when I tried to lighten up by getting a nice drink from them, their supposed hot chocolate was out of stock. The time then? 8:30pm. It's far from closing time, why would your signature drink be sold out already? So I had no choice but to order a fountain apple drink. Nothing much to say since it came from a brand that's sold in the supermarts. Here it is...

Didn't impress... but it was by far the better tasting of the two. hmm.

Ambiance: The design of the place on the outside was superb. You cannot ask for anything more to attract a vast crowd into the place. Though the insides look good at first glance, one would start to notice the sheer imbalance of the place. No, this has nothing to do with me hating on the mac' n cheese. The place adopts 4 different styles in total which in my opinion is too much of a theme distraction. What theme can conjure 4 different styles? That's more like wish-wash designing if you ask me.

It's really not very impressive and I didn't very much understand the meaning of those present-like boxes under the tree-looking centre pillar. Is it Christmas here? The milk cans are fine on the wall but they do look rather dull after a good 30 minutes. The other designs include different chairs and tables.
From single wooden round tables with 2 chairs to a white square table surrounded by maroon cushions. Don't get me started on the couches they have further right and the weird jungle table they have behind. Creative lights to match the jungle table but really not quite the right feel eh? It just confuses the customers and the feelings they have of the place. Bad choice, mate!

These salt and pepper shakers look cute enough though. I give a like to this small part of the table arrangement. Well done for this choice. :)

Overview: I wouldn't really want to go back there if they did not have such vibrant colours surrounding their desserts and that soft spot I have for hot chocolate. They'd better be right about boasting their hot chocolate! Well, I must say this review is solely based on the tasting of their mac' N cheese. Not something I would recommend. I would rate them 5/10. Not that I just want to let them pass but I could've given them a 4 had they not placed those cute little shakers on my table.
I'm not at all impressed with the messy blend of cheeses. Still quite disappointed though. Perhaps Mr/Ms Chef could try to better understand the cheeses and make it better the next time I try it out?

Hint: I find 2 strong smelling cheeses should never try to clash with each other.

Address: 

Pique Nique

#B1-01/02, Takashimaya

Ngee Ann City Tower A

391A Orchard Road

T: +65 6238 6705

Opening hours: 10am - 9:30pm Daily

Well, this isn't a positive review isn't it? Don't expect good reviews from me all the time. I did say I was a food critique! Oh well... till next time, 

"wash your hands before you eat!"

[P.S: Visit my other site, "http://kinoshita-masayoshi.blogspot.com/" for easier browsing and additional lifestyle posts. Also, I've added a counter on the sidebar. Too bad it reset and started from 1 this morning. Grr! No biggie on that, as long as you people Enjoy! :)]

The Marmalade Pantry

Alright folks, I'm back from Wallaby! As promised, here comes the much awaited food review at The Marmalade Pantry, Ion Orchard.

Our Orders:

Mark(MINE)

Blue Summer Crab & Corn Chowder ($10) - Soup 

The weighty feeling coupled with the parsley brings about a feeling toward a great start of a hearty meal. Blue summer crab so generously cooked a supple crunchy would drag you into taste paradise. A creamy base akin to pumpkin slips into a beautiful combination with the ingredients, much like it were a warm welcome provided by the chefs here at The Marmalade Pantry. Delicious. Just look at the lumps of the creamy soup base, isn't it mouth watering(really looks a whole lot like pumpkin soup eh?)

Wild Rice ($19) - Additional Appetizer 

Now this dish on the other hand, I wouldn't really recommend to those who don't... really appreciate a vinegar-soaked vegan dish. Wild Rice consists of chargrilled zucchini, granny smiths(apple slices), cranberries, sunflower seeds(fresh ones, not those you get from a pack) and mixed herbs(indeed a whole lot). It did give a very good impression when it was first served on the sparkling white plate, bringing with it its good smells. After a few bites into it, I felt my mouth going pruny though. Hmm. Vinaigrette(Vinegar-soaked) Granny Smith Apples were probably the culprits and it soon proved a chore trying to get the dish down. Forgive my lack of appreciation for a good sour vegan dish but I tried my best by ordering extra cranberries to sweeten the concoction. It was almost finished but I would honestly say, this did get my moods slightly down. My fault for being a little... no... too adventurous to getting a nice vegan dish. Just a little heads up, if you dare/still want to order this dish... add salt and order extra cranberries. Those helped a great deal, not to mention pepper!

Tagliatelle ($24) - Main

Now this, was the HIGHLIGHT of my dinner. Though the description on the menu wasn't really the one that caught my eye, I did not once regret having ordered this dish. Every downer I was experiencing immediately cleared as I took a bite out of this main course presented to me. A gentle mix of spiciness and herby feeling just took my taste buds to a different sort of heaven, a higher level at that I must say. Descriptions on the menu goes as such, "slow cooked sausage(chicken) with 3 chilli arabiatta". Get the picture? It's a Linguini(one of the pasta types-go research!) dish in spicy arabiatta sauce which is really kinda tabasco tasting. I just had to order a side of cheese to make it better tasting though so here's the parmesan!

Even the parmesan cheese comes in such a posh serving, explains why the prices are jacked up to that amount eh? Don't even get them started on their rent here, I'd expect it to be high since it's at umm... ION ORCHARD?! Anyways, I just had to add the whole bowl of cheese(it's just me and cheese, we go a long way back) into the fray. The flavour of the arabiatta did not change despite the addition. Interesting eh? This dish here my friends is simply beyond magical, it is a MUST HAVE. Do not miss this dish, whatever you do. Of course, if you can take the spiciness that is. *NOT ADVISABLE FOR THOSE WHO CAN'T STAND EVEN A NORMAL SPICY RATING ON SAY... THE CHICKEN WINGLETS FROM OVEREASY?*

Blueberry Ricotta Fritters ($12) - Dessert

I really wasn't expecting this to pop right out on my table and greet me as "dessert". From the description and my imagination, it looked nothing like the picture above. Doesn't it look like those donut balls you get from bakeries that sell in half a dozen or so sugar balls per packet? Well, it certainly did not vary very much in taste for this one. However, apart from the filling inside which was blueberry(my favourite!), the texture of the fritter was crisp. The crunch was obvious and it just melded the entire flavour so darn well. Got me tongue-tied it did. Along with the light icing sugar, it countered what would have been dry and came out smoothly. Perfect! These 7 bite-size balls come with an awesome cinnamon sauce(which I failed to notice till my 3rd one-God knows why I didn't), warm in the mouth and melts with the fragrance. Delish! Thumbs up!

Apricot & Blackberry Crumble (I don't believe it, I didn't note the price) - Dessert

This dessert you might think was also part of my huge order but it wasn't entirely mine. Yes, I'm not greedy at all. I would scream if I had actually gained weight from all of this!! Fattening~
Anyways, this here dessert(ordered by my 2 other phantom friends) did not disappoint after being second choice to the Elvis cupcake(which wasn't available, damn! shows how popular it is-reason why this dessert was ordered instead). Being second choice surely was a mistake I would say. Not that I've tried the much advertised/sold out Elvis Cupcake, the Apricot & Blackberry Crumble holds its ground as a very intriguing and powerful delight. Much like the flavour of Famous Amos cookies(only crumbled), the supposed 'crumble' suit perfectly in blend to the 2 fruits and vanilla ice cream in question. Each scoop must have the entire mix in order to understand the intentions of the meld perfected by the chef who prepared it. A feeling of utmost joy simply exudes from each spoon of this marvelous layered crumble. Don't miss it!

FRIEND'S

So here comes the orders by my 3rd phantom friend who for some reason didn't really want to order a whole bunch as he normally would. Not that you people know him though so yeah... back to the TOPIC!

Truffled Field Mushroom Risotto ($22) - Main

Main reason why my friend ordered this? Truffles. Rare he says, must try he says. Oh boy. Though I would commend him on having excellent taste or perhaps sheer dumb luck. *insert evil laugh here ~*
This dish here is delicious. A very pottage(potato-like) feel coupled with a congee(porridge-for those who don't understand) feel. The truffle fungus had already given its flavours to the body of the dish during the cooking so don't expect to taste anything from ingesting one on its own. Like most dishes, they don't come separately in flavouring. One mouthful of this dish must be a spoonful or you won't get a nice taste of it. A starchy feeling will creep up to you so if you don't like that... yeah don't order it. The fragrant fungal smell brings forth a very natural touch matching that of the unagi mountain rice I talked about in the post on Watami Japanese Restaurant. It's ye ol' Britain you would feel(or that's what I get. low brick walls and a small metal gate leading up to an old red cottage), something to look forward to if you're a food-feeler(eat and feel the food with taste, texture and imagination of its origins-I came up with this word btw.) like me. FYI, this dish is suitable for vegetarians. Yes. So here you go, one vegetarian meal without mock meat that actually is worth the price! No kidding! Take it from me! Thumbs up TTM!

Sea Salt Caramel Cheesecake ($7.80/slice) - Dessert

What can I say, I actually packed a slice home after the entire meal just for my mum and dad. Like the name suggests, sea salt over the top of a layer of caramel. One might think "ew, what?!" but you just haven't tried a mouth of this. The slight hint of sea salt flows well with the crispy layer of caramel "icing" for the cheesecake(which is in fact ordinary only boosted notches higher in grade by its great base and layered top) pairs so perfectly like two peas in a pod with its cookie base to provide a wholesome feeling in your tummy. As it slides down your esophagus(throat), the usual clotting feeling of cheesecake does not seem apparent as it descends smoothly toward digestion. A trick to the taste buds is always a delight to me, so much in contrary to lemon on meat. The superbly sweet layer of caramel with its salty twist just creates that jolt of electricity to make you go "WOW"!! However many thumbs I have, I give it all to them and I say I'll need to borrow a few more to express this great cake.

Summing up, my meal here left me greatly satisfied and I say I would close one eye to that dish I wasn't very fond of. Delicious. Certainly well recommended by my friend!

Note: The prices have not been subject to GST. So yeah... slightly steep for the avg joe, I must say but nonetheless worth every cent(penny if we weren't in Singapore). :S

Ambiance

 There really is little to comment about the ambiance here. Okay, maybe not. I would explain the ambiance to be ... on the posh/slightly high end due to it being surrounded entirely by high fashion stores and the like. However, it lacks privacy and a certain exclusivity which I was so looking forward to have experienced. Can't blame anyone but ourselves can we? Since the problem of my supposed lack of connection from the food to ambiance to my visual imagination was solely that of it being centered in a high-human-traffic mall. Ion Orchard is after all one of the most "walked into" places in Singapore. I highly doubt there's much the owner can do to remedy the situation.
Though one other thing did bother me and that be the kitchen's distance from the dining area. The serving of the dishes should in my opinion be done within the restaurant should it not? It felt weird looking at my food served to me from somewhere out of the restaurant. Yet again, this is something I can close an eye to as Singapore really has some major problems with space. Don't even talk about housing people, look at the rental area for the restaurants... they're the same thing. We have a constraint of space, that is a MAJOR problem. Not to be addressed here though. Moving on ~

Overall Review

 Well with every food review I've done, I guess this part's the most important for those looking to just see if the ratings I give are high or not. I would say after collating the entire data and sitting down to discuss with my phantom friends that "The Marmalade Pantry" is by far the best of my ventures. I award it an 7.5/10 on an overall scale(this was taken into consideration with the things I closed my eyes to.). Yes, I have a 0.5 small scale.. live with it!
I would definitely find myself returning here(when I get money) for a meal or two in future dates. Then I would request that I have my Elvis Cupcake eh? I am so going to have to investigate on that since everyone's been chirping on and on and on about how good it is. We'll see next time.. NOTHING ELUDES ME!!

Address

PANTRY IN THE CITY

03-22 ION ORCHARD

2 Orchard Turn Singapore 238801

T: +65 67342700      F: +65 6734 2279

For more enquiries, please visit,

"http://www.themarmaladepantry.com.sg/"

Or if you have TWITTER,

"http://twitter.com/#!/Marmaladesg"

In addition, you may also visit...

PANTRY AT THE STABLES

55 Fairways Drive Singapore 286846

T: +65 6467 9328      F: +65 6467 1608

Reservations: +65 6467 7748

I heard it's not so bad... Yet to try it there though. Heard the cakes here are the best and a MUST TRY! Perhaps soon!
Well guys, this just about summarizes my awesome experience at The Maramalade Pantry, Ion Orchard. I certainly enjoyed myself and am very glad to be back into blogging again.
Alternatively, please also visit my very own blog on lifestyle and discussions! Thanks for being loyal readers! Love every single one of you! You guys can actually ask me questions and post some comments. They're all but welcome!

MY NEW AND UPCOMING DISCUSSION/LIFESTYLE BLOG

http://kinoshita-masayoshi.blogspot.com/

Till next time,

"wash your hands before you eat!"

WATAMI JAPANESE RESTAURANT

Call me biased and what not but I’ve got to tell you, it’s not that I’ve run out of places to advertise! It’s just that this was a request made by a close friend I couldn’t deny. There you have it, my reason for dedicating yet another post on Japanese eateries in Singapore. Doesn’t the food look delicious? (Forgive me if it doesn’t, I got my very first complaint on my pictures being a little on the blur side. Working on it!) Without further ado, let’s begin with our look into this other Japanese diner.

I’ll be honest, this was a family meal which I remembered distinctly was my choice of a Saturday night dinner. Watami at Ion was only slightly crowded when we arrived but got really packed as we took our seats. (NOTE: They didn’t allow a phone reservation for me. Explained it as not allowing reservations for that particular time. Weird huh?) Anyways, it wasn’t my first time there… Having already been there once in the past year. So it was time for some Japanese style munchin’ !! AMBIANCE: Watami Japanese restaurant boasts a very delicate design catered very much to suit the Japanese stylings with a modern touch. Wood pieces placed in a similar way like those of spa houses in Japan. 

Our Orders: Starting from the top, we ordered the Mentai Tamago Yaki, Saba Shioyaki, Ebi Tempura with Sushi, Unagi Steamed Mountain Rice and finally the Mountain Rice Una Donburi.  

The Mentai Tamago Yaki is actually Salmon Roe wrapped in a grill-styled egg. Basically a combination of 2 different types of eggs in one bite-size package. With every bite the succulent juices of the egg mix well with the salmon roe to entice your taste buds as they tingle from the perfect unison. Be sure to also have this with a spot of chopped radish served together with it to bring out an additional flavour. Like bread to butter, rice to meats(sauces).. the radish is the dish’s stand-alone carbohydrate counterpart although it is not a carb. This dish is a must try, it cannot be missed!

The next dish is the Saba Shioyaki. Like the Mentai Tamago Yaki, they share the words “yaki” behind the dish’s name. Did you ever notice this word popping up very often? Well the word “yaki” actually means “grilled” like on the grill, “grilled”. If you ever see the word “yaki” it means “grilled”… REMEMBER THAT! So let’s break the name “Saba Shio-yaki” down to… Saba fish grilled the salt style. “Saba” being the name of the fish and “shio” representing salt (you will see this word in ramen stores as well alongside, miso and shoyu as the description of soup base). 

Now, the Saba Shioyaki here didn’t really fit the awesome bill for me as it was quite dry and missed out on the juicy factor it should have. It lacked the WOW factor and passed off as an average fish dish in my honest opinion. I wouldn’t recommend it but I wouldn’t not recommend it either. It’s just a normal passable dish to me on the dinner table, nothing to be very taken aback by. My taste buds did not really want more from this dish, that was for sure. A sad loss nonetheless but I’d give a thumbs up to their fresh chopped radish to the side.FYI: I don’t usually eat radish, I only eat it as its chopped form as a garnish to other foods so I’m saying something here. *hint hint* that Watami’s radish supply is fresh and delicious.

Now, here we have the Ebi Tempura which is popular amongst Singaporeans and coming together with my sushi platter even. I won’t be elaborating much on their sushi-s here because they’re pretty average on a scale as compared to the other Japanese restaurants I’ve been to. The Ebi Tempura is also not very fantastic but of course on a passable scale much higher than the Saba shioyaki. This is a dish you would want to try for the crunchiness of the prawn.

Yes people, Ebi Tempura must come with a crunchy prawn very nicely separated from the deep-fried flour overcoat (which is the meaning behind Tempura. Ebi means prawn while Tempura is the description for the cooking style of deep-fried flour overcoating). Watami would not be the best place to get your tempura but it passes on my scale for the clean separation of the prawns from the flour. The review seems like it’s going down for Watami isn’t it? I’m sorry I’ve tasted better… then. 

Well if you think you’ve just dropped all your interest for Watami as your next family meal or whatever meal destination… You should really hear this out. Now Watami at Ion does not actually boast a wide array of “Don-buri”s as compared to other Japanese restaurants like Sushi Tei and all. Most of their menu comes independent of rice in a sizable proportion to its main dishes. However, I did spot this wild mountain rice unagi claypot set. This one… was how do I put it… Alright let’s give it to the gamers’ community, GOD-LIKE. 

The set, comes with the mountain rice in the age-old claypot style cooking. Heated slowly under a supposed “charcoal” flame, the claypot wild mountain rice contains mushrooms and other vegetables grown on the mountains. Like the mountain folk of Japan, the dish is brought before you in this comfy air-conditioned restaurant. The unagi comes separate, already grilled lightly before hand and need only be placed within the confines of the claypot atop the wild mountain rice. It brought me into character, like them mountain folk cooking his meal over the small charcoal stove. 

The Unagi(eel) is heated within the confines of the “pot” and melds well with the rice, giving rise to a blend which brings warmth to the heart! Please blow over it if it’s too hot and don’t gulp it down!! Anyways, every mouth brings you closer to the beautiful old town Japan like a little essence of it seeps right into every grain of it. Simply magical. Definitely a big thumbs up for me!! MUST NOT MISS!!

Who can have a meal without completing it with a dessert? Thus here it is, a mix of matcha(green tea) waffles with a nice chocolate coated vanilla ice cream balls akin to Pino(refer to picture below). Tasting exquisitely delicious with its perfect crunch of  the crust, the waffled matcha ice cream is a good way to end the otherwise heavily grilled/fried meal before. Exceptionally brilliant. :)

This, people is Pino. A very tasty Japanese vanilla inside with a chocolate coating. Tastes awesome! Make sure to Get it! :)

Overall Review: Here comes … *drumrolls* my verdict! Well, I wouldn’t place it as excellent on the high side since I’m the extremely picky and particular. Watami earns a nice and average 6.5/10 for me. They have a nice array of different dishes but I would definitely want to see more rice sets.. blame it on me being asian. So much for it being a Japanese restaurant as well. I did remember my mum ordering an extra portion of rice for the food being just weird absent of rice. The rice quality is passable as a California rice brand but it needs to pay more attention to its roots. Get Japanese rice please! Anyhow, don’t be disheartened readers .. if you’ve made your mind up to try this place please do so. They offer loads of attractive set meals for lunches and sorts so it’s an ease on the wallet in the middle of money-demanding town!

Neither did I criticize on the food being bad now did I? Well, with that set in the back of my pocket. It’s time to get up off your seats and head on down there right? It’s easily accessible and of course should not be missed even amongst many other restaurant choices as its neighbours. Service is good and I might say their tea is delicious with the accompaniment of its sushi platter. So knock yourselves out at this place if you’re not so much into rice and just love its set meals of affordable and of course passable Japanese food standards. Please be advised, this has been reviewed by a Japanese who has tasted Japanese home cooking in and out of Japan and even restaurant standards from the country itself. If I say it’s passable, it’s definitely a place to patronize the food here because I wouldn’t even want to start on which Japanese restaurants are bad in our dear Singapore. More than my fingers and toes put together that’s for sure. Watami, Fight on! :)

Address: 

2 Orchard Turn, #B3-23 ION Orchard, Singapore

Tel: +65 6509 9366

F.Y.I: There are more than one Watami outlets in Singapore. This is merely a review on the outlet at Ion Orchard. Much like my other reviews(unless mentioned), they have been from their specific joints. Food standards may vary from place to place. Although, that’s really not good but forgive franchising and you don’t expect the chef to be mechanical + in 2 places at one time, do you? 

Till next time then everyone, 

"wash your hands before you eat!"