A Carnivorous, Porky Adventure in Singapore

TONKATSU by Ma Maison @ Mandarin Gallery Hire Katsu (160g)(SGD24.80/RM62)- Pork Fillet Cutlet served with a mountain of finely-shredded, juicy cabbage and a small dollop of mustard on the side.

The sheer thought of a perfect getaway this very moment is darn inviting. One invigorating escapade to an island preferably uninhibited and unsoiled, with a lovely warn breeze to sooth the nerves and calm the calamity of feelings within.

The 5 days spent in Singapore have been pampering, at the very least. And no, nothing that stood out from the norms, as far as the food and travel experience is concerned. Orchard Road is STILL the same old stretch of shoppers paradise, only expanded to ridiculous horizons. Never noticed a Mandarin Gallery, or a Scotts Square within the vicinity. Or maybe the similarity between one another complicated differentiation. Or it could just be me.

Hence, let this be a simplified story of my stay in Singapore; with emphasis on 5 food establishments I picked and the hotel where I spent most of my day time in ..

Clockwise from top left : Katsudon (SGD21.80/RM54.50), Mixed Katsu (Pork, Fish & Prawn) (SGD22.80/RM57), a bowl of mixed grain rice with toppings of stir-fried omelette with onions for the vegetarian amongst us, and Ebi Katsu (Prawn cutlets) (SGD24.80/RM62)

A choice of sweet or spicy katsu sauce, followed by self-grated toasted sesame seeds and the choice of white or mixed grain rice to go along with the meats. The refreshing jelly was a good palate cleanser, and the soft tofu (Hiyakakko @ SGD4.10/RM10.30) was a good complement to the vegetarians meal.

TONKATSU by Ma Maison sits on second floor of Mandarin Gallery; a relatively quiet mall compared to the rambunctious Takashimaya @ Ngee Ann City, Somerset @ 313 and the likes. The trend-setting casual Japanese diners serving either ramen or tonkatsu took Singapore by storm; with various outlets sharing similar modus operandi competing on extremely touchy grounds almost within a stones throw in some malls. Gone were the days when sushi on kaiten belt garnered all the hype and salivary glands working overdrive.

In some ways, Malaysia is undergoing the same revolutionary hijack too. The sudden surge of ramen outlets, for one.

TONKATSU features an essentially straight-forward menu; minimal pages and big, alluring photos of various deep-fried cutlets (from pork loin to pork fillet to chicken, fish, prawns, etc). Since the mainstay of a good tonkatsu outlet is their pork, TONKATSU decided to indulge in more than just the common breed; elevating the porky experience to include the black pig, kuro buta and even the rare breed of a Hungarian pig; Mangalica.

Verdict? Exemplary tonkatsu that may switch disbelievers into pork cutlet lovers. Juicy cut of pork layered with a very fine portion of fat, crunchy batter without the grease, mountainous servings of shredde! d cabbag e to be drenched in their signature sesame sauce, and a side of sweet or spicy sauce with optional sesame seeds. Go for a bowl of the mixed grain rice too at no additional cost, but the comforting thought of eliminating the guilt of indulging in fried food.

IPPUDO SG : Ramen @ Mandarin Gallery Where the queue never ends.

With tonkatsu out of the way, lets talk about ramen then. This was purely coincidental, since this was right after the first lunch at Bakerzin over at Paragon. Yeah on days when you need DOUBLE lunches to get you through.

Ippudo holds a respectable forte of reputation beyond this region. In fact, there are more than 50 Ippudos in Japan alone. Read about the Ramen Kings story here.

The elaborate chandelier took the cake in terms of a strong recognition element, with a general sense of urgency in slurping down the noodles and move on with life in the environment.

The ramen war exceeded any chicken rice, tonkatsu, Katong laksa or bubble tea wars ever fought. Santouka, Ippudo, Tampopo (actually been to one about 1.5 years ago, but wondering where I stashed the pictures) and Marutama (read my review of their outlet in Fahrenheit 88) are fine brands with two of those finding a foothold over in our country. Everyone has their preference; some looking for perfect noodles with a springy bite, while others seek for the perfect cha-shu (roasted slices of pork) and egg. But one make-or-break element of a good ramen that never escapes the mouth of aficionados? The BROTH.

We sampled the Shiromaru Chashu (original tonkotsu broth with thin noodles and simmered pork belly) and Akamaru Shinaji (infused with garlic oil and Ippudos blend of miso paste). Both are priced at around SGD20/RM50 per serving. Personal preference led me to vote for the Akamaru version with an evident layer of fragrant garlic oil added into the broth.

That being said, the ensuing thirstiness was a smear to the otherwise positive ramen experience. Tampopo and Marutama both had pretty flavourful soups packing a strong umami taste, yet without leaving us like camels hankering for water. However, the noodles at Ippudo was clearly a cut above with almost perfect texture (you can choose to have yours cooked soft, medium or hard) and without any lingering hint of alkaline taste from lye water.

A Pulled Pork Ciabatta (SGD16.50/RM41.30) @ Bakerzin, and Seafood Spaghetti (SGD16.90/RM42.30) to cure the hunger pangs right after arrival.

Do you see a pattern here? Almost EVERY single meal had a porky element to it. Bakerzin used to have outlets in Malaysia, but have since all but disappeared off the radar.! Or have they?

Bakerzin @ Paragon serves a variety of light bites and mains, with an enviable choices of desserts to cap off with. The ciabatta bread was a tad too chewy and soft to begin with, but the fillings of caramelized onions and pulled pork, with melted cheese was a delight to savour. The pasta was a forgettable affair though, albeit laden with seafood.

Bakerzin Started off with a refreshing and sweet pear salad (SGD8.90/RM22.30), with a zesty dressing.

Cedele @ Takashimaya This was the 3rd visit to Cedele; the previous two happened late 2010 and the fine, egg-less homemade ice-cream named Cloud 9 registered strongly in my memory.

Cedeles concept of healthy eating and natural ingredients took off rather well, and has since been in my list of safe staples when dining in shopping malls. The desserts especially, and you have to try the caramel sea salt ice-cream (about SGD3.50/RM8.80) per scoop, or any other flavours that pique your fancy. I tried the blood orange flavour once (when it was in season), and this time we had the strawberry which was excellent too.

Crystal Jade Kitchen @ Scotts Square Where Chinese dishes are executed to a masterful level yet retaining that homely touch.

A little weary from the onslaught of Western food served at the buffet in our hotel (think about glorious Parma ham with rock melon, Wagyu rump at the carving station, incredible selection of cheeses all day and pasta/risotto/lasagne that will send any Italian food lover to 7th heaven), we decided to go Chinese for a night.

The moment my friend took us to Crystal Jade @ Scotts Square, I was skeptical. Wait, we HAVE Crystal Jade back home, and why shouldnt we try something else? But the response came in an assuring manner; that the food served here is not the exact replica of the ones we have in Malaysia.

To think that this humble bowl of rice gained the most attention among all!

The QQ Rice (SGD6.80/RM17) came in a pot enough to be shared among 3 pax. Steamed rice with a sticky, almost glutinous rice-like texture topped with a green mess of very finely-blended scallion and ginger, with the aroma of sesame oil. Or it could be shallot oil, for that matter. But the moment the lady mixed everything up in front of us, the fragrance got me interested.

And true enough, this was good enough to be eaten on its own. We paired the rice with the signature Superior soy sauce chicken (SGD9.80/RM24.50) which came a little undercooked, Crispy Eggplant (SGD6.80/RM17) and Steamed Loo Fah with Minced Pork (SGD10.80/RM27). The meal came across as simple, yet in a most pleasant dining ambience. Plus, Scotts Square is relatively more tranquil compared to the others; the only other dining highlight could ! be the a ll-day breakfast specialists; Wild Honey.

The Regent Singapore A Four Seasons Hotel @ Cuscaden Road, off Orchard Road, Singapore

I spent a good 4 days at The Regent Singapore, within walking distance to Orchard Road; about 1km away from Orchard MRT station. But walking in Singapore doe! s give y ou the impression of walking much less compared to in KL somehow. So the few kms walk from hotel to Somerset back to hotel was not tiresome in any way.

Bits and pieces about the hotel itself; the 5-star experience was really pampering. Good food abound at Basilico; the in-house Italian diner that serves buffet breakfast for the guests, and Summer Palace; the Chinese restaurant on the 3rd floor. The room was very comfortable, with LOccitane toiletries provided and replenished twice a day. Yup, housekeeping twice a day to ensure a memorable slumber.

The hotel itself may appear to be a bit worn from the outside, but the interior was top notch. This reminded me of the Zon Regency in Johor Bahru though; for the natural light streaming from above and the corridors of rooms more than anything. The corporate rate was SGD250/RM625 per night, and taking into account dollar for dollar; this was WAY better than most 3-4 stars establishments that charge the same rate.

And that summed up the 5 days of work + a wee bit of fun in Singapore. Let me scavenge the old shots of hawker fares around Singapore and share with you in a coming post. Meanwhile, HAPPY WEEKEND!

TONKATSU by Ma Maison (FB page)
333A ORCHARD ROAD
#02-35/36 Mandarin Gallery
Tel:(65) 67334541

Ippudo Ramen (www)
333A Orchard Road
#04-02/03/04
Singapore 238867
Tel : 6235-2797
Business hours : Mondays to Saturdays 11am-11pm, Sundays 11am-10pm

Bakerzin (www)
Paragon, 290 Orchard Road
#02-09, Paragon, Singapore
Business hours : Sun Thurs 10.30am 10pm, Fri, Sat, Eve PH 10.30am 10.30pm

Crystal Jade Kitchens
6 Scotts Road,
#03-06 Scotts Square, Singapore
Tel: +65 6636 1836
Business hours! : MonSa t: 11.30am3pm, 5.30pm10.30pm
Sun & PH: 10.30am3.30pm, 5.30pm10.30pm

Cedele (www)
391 Orchard Road
#B1-37 Takashimaya Shopping Centre
Tel: (65) 6235 2380
Fax: (65) 6235 9650
Opening hours : Mon Sun/Public Holidays: 10.00am to 10.00pm

Regent Singapore A Four Seasons Hotel (www)
1 Cuscaden Road
Singapore 249715
T:+65 6733 8888
F:+65 6732 8838

For a taste of authentic Nyonya flavours

A Visit to my Old College TAR

TAR College Main Campus has come a long way, we were the first batch to move into the new campus at Setapak in 1977. I was in the second year of my Pre-U Studies. One old photo of us at the same spot. Now & Then.

I cannot miss this place because it's my favourite joint where I have met many friends from all over Malaysia.

A bigger view of my favourite canteen.This corridor leads to the old library and reading rooms where we would queue in the early morning for amiserable and crowdedspace to study.Now the Library is here at another side of the campus.One of the old lecture theatres we attended lectures in TARC..I just could not resist drinking this cold water from here, it brings me back to the time I used to drink a lot of this during my days in this campus.My favourite play courts where we played basketball, volleyball & also Sepak Takraw for our sport activities.There is even a swimming pool. How nice if it was there during our time.Time have changed never thought there will be a LRT line next to it.I enjoyed this Sunday morning ride to my old college which is about 11km away from home but most importantlyI enjoyed going through the campus and seeing the changes made in this campus.

Say Cheese @ Delucca

Delucca has seen its ups and downs through the years, but it's cultivated a faithful following to help keep it afloat. This stylishly cozy, irrepressibly inviting Italian restaurant recently reinvented its menu, promising new recipes worth savoring on a Friday night with friends.

We tried to work a cheese theme into this visit, kicking off with a fascinatingly constructed salad, comprising thick slices of Parmesan cheese layered with Belgian endives and fennel, slicked up with what seemed like balsamic vinegar for a tart pungency.

Burratina Pugliese cheese has become a firm favorite in KL over the past eight months, surfacing repeatedly in restaurants from Trattoria Il Porcellino(where we first had it in September) to Bistro a Table, Acmeat The Troika to Estateat The Intermark. Delucca places divine dollops of this soft cheese on crostini, pleasurably partnered with brown butt! er and a sparagus.

Ricotta cheese with corzetti pasta and aubergines in tomato sauce, a creamy-tangy treat. Fans of freshly made pasta, take note: Delucca began offering everything from tagliatelle to maltagliati for takeaway purchases starting May 7, besides incorporating these into its a la carte menu.

Pizza lovers might want to check out Delucca for its new wood-fire grill and use of Caputo flour to create pizzas that seem simultaneously crispy and fluffy. Keeping our meat-free streak here intact, this one is topped with mascarpone cheese and asparagus.

A complimentary pizza (thanks!), richly topped with buffalo mozzarella, tomato and basil.

Cheese platter, comprising scarmoza, gorgonzola, pecorino and parmesan, with toast and candied fruit mostarda. Proving there's no such thing as too much cheese if it's all good cheese, we managed to finish everything on this board.

Thanks to its mascarpone content, we managed to try this tiramisu while still ensuring all our food featured cheese. As good as a non-alcoholic version gets, but a boozy one would be better.

No cheesy beverages (now there's a thought!), but there's fruity juices.

Caipirinha and Tequila Sunrise cocktails.

Earlier entries on Delucca:March 5, 2009andAugust 2, 2009.

Wait, we're not finished! A wise man once said, "without the cow, there can be no cheese." Contemplating these profound words, we traveled to Acme Bar and Coffee ! to have a cow (or at least part of it) to complement all this cheese.

Acme has added a RM69++ posh burger to its menu, bristling with sliced tenderloin, rib-eye and Wagyu cheeks. It's a brilliant beef burger, built with real meat to assuage masculine appetites.

Beef bourguignon, braised with red wine, makes for a hearty, robust-tasting supper.

A full-flavored French recipe likebeef bourguignon warrants a flirty French Martini (Hendrick's, framboise, fresh muddled pineapple).

Blood and Sand cocktail (whiskey, martini bianco, cherry brandy, orange).
Earlier entries on Acme: Dec. 2, 2011, Dec. 5, Dec. 7, D! ec. 15, Dec. 18 and Feb. 11.

Delucca @ One Residency,

Jalan Nagasari, Off Jalan Raja Chulan, Kuala Lumpur.

Tel: 03-2144-6545

How to Make: Summer City Shoes

Glitter is not food. Well Unless its in sprinkle form. Sprinkles are totally food.

Gold glitter belongs on shoes. Golds sprinkles, on cupcakes.

Today Id like to explore the value of glitter.

Its shoes! Lets make our own fancy, totally cheap, totally cute summer shoes.

Theres gold, and sparkle. Theres heart shapes And we didnt even have to spend too much money at Steve Madden to make it happen.

Glitter makes most days better.

Especially when it gets in your hair. Youre an accidental pretty pretty princess.

Start with coarse glitter. Two colors if you want to get/stay sassy.

Mod Podge is the magic ingredient here. Its basically a pourable, brushable glue.

I always pronounce it modge podge. Thats my weirdness.

I chose a matte Mod, but glossy is lovely too. The glitter will shine through either way.

Grab your sneaks!

These are plain white canvas tennis shoes. Super simple.

These should be cheap. Let them ! be cheap .

Remove the laces before you get down with the glitter.

Go digging for your duct tape. Mine happens to be green I dont know why.

We need duct tape to tape off the rubber side soles of the shoe. Dont skip this step. We need a safe tape buffer while were glitter painting.

Next well need a little mixing pot for glitter and glue, and two paint brushes.

We can use cheapy brushes. Were just putting glitter and glue on them.

Lets talk in baking terms.

I mixed about 3/4 cup Mod Podge with 1/2 cup gold glitter. The mixture should be thick, but still glue-y enough to adhere to the shoe easily. Its a delicate balance that I trust you can find on youre on through trial and error.

Coat shoes in one thin layer of gold Mod Podge mixture. Allow shoes to dry for about 20 minutes before coating in a second later.

Real talk: the first later I went light on. The second later I really packed it on. And the third layer was nothing but a few touch-ups.

Allow shoes to dry completely before removing tape and lacing. These shoes are also super cute without lace strings.

Look at that!

With just glitter and glue, you made the cutest shoes of all!

Happy summer living lets make it epic and full of glitter! These days are lrecious indeed!

Inspired by HonestlyWTF.big ya dont know now ya know.