Posts in Review

Marmalade Pantry, Singapore

Review Singapore Travel June 5, 2013 1 Comment

I’ve long had a love affair with crustaceans of all types. And carbs, I love carbs too. So when they come together in something called Crabmeat Linguini, I am just about as close to heaven as I can get.

When I first heard about The Marmalade Pantry, I didn’t peg it for much of a savoury place. After all, the name to me conjures up image of scones and tea on a lazy afternoon in Autumn.

Well, I’m happy to admit that I was wrong. The Crabmeat Linguini is a must-order every time that I’m there, and the relatively large serving – my friend Yina and I shared a plate – means that you get to try other things on the menu as well. Chunks of mud crab are folded through a rich, tomato based sauce that is flecked with chilli and topped with a scattering of grated parmesan. It’s incredibly moreish, and you could very easily find yourself stuffed to the brim and on the brink of a food coma.

We also tried the Sticky Date Pudding. Warm, moist pudding, drizzled with caramel and paired with classic vanilla ice cream serving as a cold foil. It was definitely rich enough that I wouldn’t have finished a whole serve by myself, but it was fantastic to share.

The Marmalade Pantry is a great place to meet up at, and the service, while not drop dead fantastic, has always been consistently good. The savouries seem to have made more of an impact for me, but the sweets have always been decent enough. Worth dropping by for lunch if you’re spending a day shopping at Ion.

We ate at:

The Marmalade Pantry
Unit 03-22 ION Orchard
2 Orchard Turn Singapore 238801
T: +65 6734 2700
F: +65 6734 2279
enquiry.city@themarmaladepantry.com.sg

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Ritzy Gritz Stone Grill, Kiama

Review May 28, 2013 1 Comment

Stone grill, coal grill…I think we can pretty much agree that meat + intense heat = AWESOME POWER OF DELICIOUSNESS! It’s a formula that has worked since caveman days, and it’s not about to stop working now.

Which is probably why Ritzy Gritz in Kiama is so popular! Sitting on Collins Street in Kiama, it is by far the busiest restaurant on that street on any given night. There was a good hour and a half wait on a Sunday evening for a table, because I didn’t think I needed to make a reservation. Even when we were seated at about 8.45, the restaurant was still packed to the brim with families and tourists alike.

To start with, we ordered Chorizo Tortilla Melt, $10. It’s quite a simple dish, really – a round of flat bread wedges is covered with oozy cheese, chorizo, seasoned tomato salsa, sour cream and then grilled to tasty perfection. It was a great start to the evening, and was just enough to whet our appetite.

And you can’t go to a stone grill without ordering a stone grill! Our Reef and Beef Stone Grill, $32 seemed like the best of both worlds because I could not in good conscience order both the meat grill AND the seafood grill. Although I totally would. Yes, I would.

IS THAT A CHALLENGE? I ACCEPT!

Sorry, I’ve been watching too much New Girl. Gotta love Schmitty.

Anyway.

Your meat is placed on a screaming hot piece of stone, and salt dusted over the top. The stone retains its heat amazingly well, and gives the steak a fantastic sear. You do have to season the meat further upon flipping it – meaning that you need to have some level of cooking know-how – and you need to also know how far you like your steak done, because you’re in charge of the cooking process. It’s quite smart, really – the restaurant doesn’t need to take responsibility for how well the dish is cooked because you’re doing the cooking, and it’s a lovely novelty and fantastic flavour because, as I mentioned before:

Meat + Intense Heat = AWESOME POWER OF DELICIOUSNESS.

It was a little on the pricey side for what we ate, but the food is tasty, and it is Kiama after all, and there’s not much competition. The service is decent and I really like how they were honest about how long you had to wait for a table. The food was fairly prompt for a busy night, and it was a nice vibrant atmosphere. Worth going to if you’re ever in Kiama.

We ate at:

Ritzy Gritz New Mexican Grill
40 Collins St Kiama NSW 2533
(02) 4232 1853

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Sky Phoenix, Sydney

Review May 15, 2013 3 Comments

Sydney, especially in Chinatown, has a fair few decent Yum Cha places. The Phoenix chain of restaurants are especially reputable, with many restaurants dotted throughout the busier suburbs in Sydney.

Sky Phoenix isn’t particularly outstanding, but it’s got decent food, and decent enough service.

It’s definitely consistent, and it’s a great option in the city, especially if you’re meeting friends for a shopping trip, and feel like going for some dim sum.

We ate at:

Sky Phoenix
77 Castlereagh St
Sydney, NSW 2000

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Kiama, Part 1

Review April 4, 2013 3 Comments

I haven’t forgotten you, I promise! How has your long weekend been? It’s been a great Easter for me, and it all kicked off with a short holiday to Kiama.

I’m not quite the outdoorsy kind of girl, but I must say that Kiama has been idyllic. I’ve had a fantastic time strolling by the water, sampling the local cafes, and trying out some night photography!

What do you think?

I also really liked the quaint Scoops Ice Creamery, even if the service was slow. The ice cream though, was delicious!!! Just what I needed on a hot day.

How about you? What did you get up to over the Easter long weekend?

Jel-it-in, Queen Fine Foods

Review March 25, 2013 3 Comments

I LOVE receiving mail!!! So just imagine my surprise and delight when I received a box of Queen Fine Food’s Jel-it-in!

Jel-it-in is a vegetarian alternative to gelatine. Because gelatine is, by definition, made from animal products (you know how really good stocks set into a jelly? It’s thanks to gelatine!), many vegetarians cannot eat it. Imagine life without jelly! Well, besides agar agar as an alternative, which set much harder and more brittle than gelatine and so gives you a different effect, Jell-it-in is made from Carrageenan, which is extracted from seaweed, and locust bean gum, which is a thickener. The reason why it’s a mixture (I think), is because the carrageenan sets slightly harder than gelatine and the thickener gives it a slightly softer finish.

And if you’re not into the science, then I’ve got a tangible experiment to show you!

So. I’ve got two recipes that I’ve tried with Jel-it-in this post: Panna Cotta, and Chocolate mousse. I made a Jel-it-in version and gelatine version and put it side by side. I’m especially excited about the Chocolate Mousse recipe, which I got from a Harvard Lecture by Bill Yosses, executive pastry chef to the White House.

Panna Cotta (makes 3):
3/4 cup milk
3/4 cup cream
1/2 vanilla bean
1/4 cup sugar
4g powdered gelatine (or 4g Jel-it-in)

Bring the milk and the cream slowly to the boil. Open up the vanilla bean and scrape the seeds into the pot, and chuck the pod in to infuse. You need a couple of tablespoons of boiling water to dissolve the gels, and the Jel-it-in actually needs a larger amount of liquid than gelatine and a minimum of about 70C to dissolve. In the case of the Jel-it-in, you might want to heat the milk and dissolve it separately (milk boils at about 90C). Then simply remove the vanilla pods and place into 125ml lightly oiled dariole moulds and set in the fridge. When you’re ready to serve, simply unmould it by inserting a thin knife down the side of the mould to create an air pocket, and tip out the panna cotta.

Chocolate Mousse (altered):

200ml Water
3g gelatine (4g Jel-it-in)
150g 70% cocoa mass dark chocolate (I used Lindt)

Simply heat the water up and dissolve the gelatine in it. Pour the hot water over the dark chocolate and mix till smooth. Put the boil over iced water and use an immersion blender to mix till the mixture cools. The reason why I’d say to use an immersion blender is because you want fine air bubbles within the mixture (it’s still a mousse) and using something like an electric whisk gives you bubbles that are too big. Then simply put the mixture into the fridge and it sets!

The result?

The panna cotta with the Jel-it-in actually gave a slightly softer result than the gelatine! When I cut into the Jel-it-in panna cotta it has a texture reminiscent of silken tofu. If left for a longer period of time it actually weeps moisture gradually. It melted straight on the tongue and gave way to a creamy finish. Now, there is a slight downside. I actually noticed that there was some bits of Jel-it-in that didn’t dissolve properly, and had to strain the mixture. I don’t know whether the softer result was because the dissolution was incomplete – the gelatine dissolved easily and evenly – but either way, my preliminary result shows that the Jel-it-in has a softer result in the panna cotta.

But what about the chocolate mousse? Well it seems that it’s quite the opposite! The chocolate mousse made with gelatine has the softest, lightest, meltiest mousse that has the pure flavour of chocolate. Not that there’s anything wrong with making chocolate mousse the traditional way, but sometimes I just want the pure flavour of 70% chocolate without the added cream. The Jel-it-in chocolate mousse actually mixed and set more easily and thickened up really quickly, but produced a slightly heavier, thicker result.

Either way, I think it’s a great alternative to traditional gelatine. I have many friends who are vegetarian, and I love the extra option of being able to to serve them a gel-set dessert. Some recipes might need a bit of tweaking, but I know I’ll keep experimenting.

Please do let me know if you have recipes that you’ve tried it with! Just leave a comment on the blog or send me an email at insatiablemunchies@gmail.com.

Note: Tammi Kwok of insatiablemunchies was given samples of Queen Fine Foods Jel-it-in by the lovely people at Beyond the Square Communications.

Ippudo, Singapore

Review Singapore Travel March 25, 2013 1 Comment

After seeing the long queues outside Ippudo in Westfield’s Sydney, I thought I’d give a Singapore outlet a try whilst I was there. Riding on a good experience from Ippudo Tao, we decided to go to Ippudo Mandarin.

We ordered the Shiromaru Tamago and the Akamaru Tamago (left, and right respectively). The broth was actually decent, and the noodles springy. But the bit that I was really waiting for was the ni tamago. As mentioned before, whenever I go to eat Ramen, I always order a ni tamago if they have it. The egg should be a lovely dark brown colour on the outside, and a fluid or oozy egg yolk on the inside. Most of my attempts to find a great egg in sydney have failed, with most places serving up way too over-cooked egg yolks, but I still have hope!!!

Unfortunately though, my egg dreams were shattered this time.

All of the eggs that came with our noodles were failed eggs. Entirely too overcooked, and lacking in flavour. While the main dish was decent, it wasn’t amazingly mind-blowing enough for me to overlook the bad egg.

Oh, and the sides?

While decent in flavour and texture, the sides were let down by the service. We were mostly ignored by the service staff, and even after ordering, they completely forgot one salad and a side that we ordered to go with the meal.

All in all, a relatively disappointing experience. And, since Singapore has no lack of great places to eat at, it won’t be my first choice for a comforting dinner any time soon.

We ate at:

Ippudo SG
333 Orchard Road
Singapore 238897
+65 6235 2797

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Lindt, Martin Place

Review March 5, 2013 2 Comments

One of the ingredients to a great girls night out is definitely oodles of chocolate, and the Lindt cafe has been a favourite meeting spot for many a girls night out for me. So imagine my excitement when I got an invite to the reopening of a completely revamped Lindt Cafe at Martin Place!

Yeah. I was that excited!

The Lindt cafe, as it always is to me, is a sophisticated Willy Wonka Wonderland. Gold and marble adorn the interior, and it’s understated in its luxury and opulence. And this sophistication is reflected in the chocolates as well. Lindt chocolate never disappoints, and the people I know who aren’t a fan of chocolate because it can be cloying, always end up a fan of Lindt because of their fine balance in flavours and textures, and variety.

Of course, chocolates of every incarnation were proffered to us upon arrival.

They even had a brand new station where vats of tempered, molten chocolate sat, and strawberries, macaroons and pralines were covered in lush, silky chocolate of every kind. I especially loved how the chocolatiers were available for us to talk to, and food nerd that I am, I was so happy with the effortless way they answered my questions and explained to me the finer points of chocolate.

One of the chocolatiers said that they sometimes had to stop work on the finer chocolate work on really humid days as the humidity can be enough to cause the chocolate to seize up. Besides which, chocolate is really best to be set at room temperature (about 20C) and that sort of humidity can cause a really ugly chocolate bloom – which can be caused by the sugar reacting with the moisture in the air.

I also had a chat with Thomas Schnetzler, one of Lindt’s Master Chocolatier, who talked about the challenges of following the Lindt traditions right here in a (sometimes) hot and humid Australia. I’ve heard that some chocolate companies – in order to work with the climate that Australia has – sometimes change the recipe of their chocolate according to the region. Lindt however – according to Thomas – staunchly refuses to change their recipe, and instead chooses to apply technique and equipment to allow the quality and standard to be unchanged throughout the world.

So besides eating amazing chocolate straight out, what else can you have in a chocolate cafe? Chocolate with coffee of course!

Now I may not be the biggest connoisseur of coffee, but the mix of dark chocolate with rich coffee actually made a really nice drink. It was served towards the end of the night, and it was a great pick-me-up.

And guess where that chocolate came from?

Australia’s first chocolate on tap! With sophisticated machines imported from Italy, the chocolate is kept liquid and warm, and when it comes time to clean the machines, chocolate is used to flush out the machines, because any drop of water might ruin the chocolate.

And the piece de resistance for the night? Customizable chocolate slabs!

Yeah yeah, I know that some people might be unimpressed because it’s just chocolate writing on chocolate, but think about all those generic chocolates gifts that you give people throughout your life. Now, instead of giving them a card and a box of chocolates because you don’t know what to get people, you can give them a card written on chocolates! How cool is that?

Of course, what kind of food blogger would I be if I didn’t get one myself?

Thank you again to Laura from Trish Nichol Agency and Lindt for the invite!

EatArtTruck

Review February 8, 2013 2 Comments

Sometimes you want something. Then you set out a plan to get it. Plan fails. Suddenly this something becomes a goal. Plan again. Plan fails again.

Now it’s a MISSION.

And that was what trying to get to EatArtTruck was. A mission. A mission to eat tasty chicken wings and ceviche that has a reputation that precedes it.

It was meant to be simple. Check all the food truck apps and social media streams, find out where they’ll be, and then just rock up with money. Well, twice TWICE had I tracked down this truck, aligned my schedule so that I could be there, only to find out when I couldn’t find the truck that they sold out. Go figure.

But I managed it. I finally managed it. It took a lot of finagling, but I actually managed to get food from this truck. Lo and behold!

The famed chicken wings. Flavoursome and juicy, they are covered with the right amount of creamy sauce to make them luxurious. I love that there is a sort of flavour crust on the outside of the wing pieces, but somehow it lacks a bit of a kick for me.

The beef brisket in a bun with kim chi slaw and korean chilli wasn’t that great for me. I love the way the beef brisket was cooked, but I felt that the slaw on the top was slightly over powering, and the dish didn’t seem to gel to me. Still a nice beef bun, just nothing to sing about.

Now the pulled pork bun with mustard cabbage is EXCELLENT. The juices from the pork moisten the soft bun and I absolutely LOVED that hot sauce. The gentlemen in the truck weren’t wrong about that. It all melded really well together, and made me forget that I was standing there eating in the middle of the rain. It literally transported me to a hot summer’s barbecue, with the freshness of that cabbage just lifting what otherwise might be a heavy meal. This was an absolute joy to eat and it left us fighting for the remnants.

There was one last pleasant surprise that EatArtTruck had to offer:

The chicken in the Japanese Chicken Salad with Pineapple and Chilli was the same chicken (practically) as the chicken wings, but the salad provided me with the kick that I needed in the form of the acidity from the pineapples and the bit of extra freshness from the lettuce leaves. I must say that I much preferred the salad to the wings, because it felt a bit more balanced and more like a whole meal, but the wings are great as a snack if that’s what you’re going for.

Besides the wings, I really wanted to try the ceviche, but they didn’t have fish available on the night that I visited. It was definitely worth the effort, and the guys in the truck were really affable and lovely. I’d go through the hunt all over again for sure.

Hana Hana, Haymarket

Review February 1, 2013 2 Comments

As one of the budget conscious (aren’t we all?), I love this new trend of relatively cheap places to eat popping up in the city! As always, how much you eat will affect how much money you spend – the more sides you add on the more it will cost – and it might not end up being very cheap at all, but I just like the option of having a cheap meal if I so choose to.

The first thing you see when you walk into Hana Hana is this:

I love this automated process that allows you to browse through the menus and select your dishes. It’s slightly odd that it still doesn’t mean that your order is ready and waiting for you when you get there – instead you need to give them your ticket and then they will prepare your food – but I still think it’s great because it does prevent you having to wait in line while other people are trying to decide what they want to eat. After you decide on your mains, you simply take the ticket, select your sides and present it at the counter to pay and get your food.

What kind of a Mappen fan would I be if I didn’t try their basic udon with an onsen egg?

In this case, it’s not quite as addictive and tasty as the Mappen version, but it’s decent nonetheless. It sits around the same price point, I believe, but it just seems not as zingy and tangy as the Ontama Bukkake at Mappen. So if I have a serious noodle craving, I’m still going to George St.

The Sashimi bowl is decent, but it just seemed odd that the fish and rice were both warm. And warm sashimi, no matter how fresh it was, still tastes slightly bizarre and not a winner.

There was a surprise success, however.

The mini bowls were an absolute hit! I especially love the hamburger meat with an onsen egg, covered in mayo and a Japanese brown sauce. It was delish, and actually enough as a base when you add some sides to it. Falling around the $5 mark, these mini bowls are a small serving with heaps of flavour, and are incredibly filling. On the days that I feel like a light lunch, I just have a mini bowl serving with no add ons.

I do love variety, and I really like how the choice of sides rotate at Hana Hana. There are some that remain constant, like a $2 pack of jellyfish (bottom picture), but I’m so glad that they replaced the pack of cold and unappetising fried fish (middle picture) with some other choices of sides. The tempura also changes, with me being able – luckily – to get a fried salt water eel (Anago) the last time I went.

In all, it’s a great change if you’re tired of what Mappen and Oiden have to offer, and is just down the road. I definitely would pop by for a quick lunch every so often. Worth trying out if you’re a fan of Japanese self serve food bars.

We ate at:
Hana Hana
5/209 Thomas St
Sydney, NSW 2000

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Tenkomori, Regents Place

Review January 28, 2013 3 Comments

I do love me some oodles of noodles. A bowl of al dente strands sitting in a bowl of steaming broth packed full of flavour is always extra welcoming when it’s drizzling and grey outside. And yes, I’m a rabid fan of Mappen, so naturally I’d jump at the chance of trying out Mappen and Oiden’s new sibling – Tenkomori.

Tenkomori in Japanese is an indication of serving size – ‘Oomori’ is a large serving size, and Tenkomori is meant to refer to an extra extra LARGE serving size. But if you have tried the sister chains of noodle and rice bars (Mappen and Oiden), then you know that the serving size is not particularly large. The smaller servings are usually matched by cheap prices and super quick service, making these places a great lunch spot for those busy lunch hours in the city.

The concept is pretty much the same – you order your main (which would be one of the many varieties of ramen dishes), then pick your sides and extras. The company that has produced all these chains have done a fabulous job of this, and its illustrated best during peak hour, where people move through the queues like sand through your fingers, and before you know it you’ve finished your meal and you’re off.

Well, Tenkomori wasn’t off to a great start when I decided to visit with my friends. We actually had to stand in a line that didn’t seem like it was moving. Furthermore, our order was taken right up front by a staff member who gave us a ticket – which we assumed was a time saving measure – and then had to wait for our order anyway when we got round to the counter that was meant to give us our bowl of noodles. But we still held out hope – the reputation of the other restaurants told us that at least the food was going to be decent, and that we’d enjoy our meal regardless of the initial experience of trying to order.

First, the starters and sides.

To say that the other bits and pieces was unremarkable was saying the least. The fried items were all relatively stale, and items like the Terriyaki chicken was just tough and uninspiring. The Gyozas were bland and lacked texture, and the stewed pork belly was horrifying. It not only lacked flavour, the cold piece of pork belly had an awful, stringy texture that just screamed, “ABANDON ME!”.

And you know the worst part of the extras? It was actually the bit that I was most looking forward to. Ni Tamago is meant to be this egg that has a set white and a liquid yolk. The boiled eggs are then marinaded in stock, giving it a savoury outer layer that compliments the inner texture. In short, it’s meant to look like this:

Taken from Aimakan

But for some reason, the ones from Tenkomori look like this:

As you can tell, the eggs are wayyyy WAY overcooked. (And underflavoured) And anyone who is looking forward to a runny yolk will know that this is not acceptable!! Come on, if Mappen and Oiden can do to-die-for eggs, surely Tenkomori has the eggs-perience to get this right.

Heh.Heh.

Okay, on to the main event.

Both my dining companions and I ordered the Tonkotsu Ramen with black garlic. Black garlic is basically a fermented form of garlic, which to me tastes reminiscent of soy sauce but without the salty tang. I’ve had it before and it’s been delicious, and I’ve heard lots about Tonkotsu broths and their promise of rich milky flavour.

Well with this particular bowl, it was disappointing. The broth was tasty and flavourful, but the ramen itself was not at all inspiring and was limp and gluggy. I felt like I had such high hopes for the food at Tenkomori, but all I got was an extra large serve of disappointment.

I hope that it was just opening kinks in the flow that they have since sorted out, but in the meantime, I’m walking the extra couple of blocks to go to Menya.

We ate at:

Tenkomori
Shop 16 Regent Pl George St
Sydney, NSW

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