Royal Thai Cuisine at Baan Rim Pa Restaurant

I asked several people in Phuket as to where to find the most authentic Thai restaurant and almost everyone said “Baan Rim Pa”. And so there I was at Baan Rim Pa as a guest on afternoon. Baan Rim Pa is an elegant high end restaurant sitting on a cliff with a fantastic, panoramic view of Patong Beach and part of Kalim Bay. By the way Baan Rim Pa literally means “House on the Cliff” in Thai. This long established restaurant is actually a beautiful Thai style teak house with a romantic indoor setting. A piano bar adjoins restaurant and I was told that the late owner Mr. Tom McNamara used to play the piano for the diners on some nights. I was there early for my lunch appointment and had a long drink soaking in the sounds of the rolling waves crashing against the rocks below and enjoying the cooing sea breeze and listening to the Thai staff, preparing for the lunch crowd. I could smell the wonderful aroma of spices and herbs coming from the direction of the kitchen. Not far from this restaurant is another restaurant Joe’s Downstairs that belongs to the same owner. Joe’s Downstairs specializes in cocktails and tapas.

My host was Susanne Ultmann, Executive Assistant Manager and Director of Marketing Communications and she has been with the restaurant for almost twenty years!! She had overseen many TV shows featuring the restaurant as well as hosted many leading travel writers from all over the world. Baan Rim Pa serves Royal Thai cuisine and I was told that the recipes were once found only in the Grand Palace in Bangkok. The late owner Mr. Tom McNamara literally traced the descendants of the chefs of the palace and worked with them closely to develop the most authentic re-created version of the Thai Royal Cuisine. Of course, all the wealthy and the famous and the locals started flocking to the restaurant to get a taste of the Royal Thai Cuisine and many went back again and again. Susanne told me that Mr. Tom McNamara passed away in 2008 after a long battle of cancer but then today his family and skilled team are managing it well.

I started off the meal with Goong Sarong, deep fried prawns rolled with yellow noodles. This dish is also known as prawns in a blanket. Basically, fresh seasoned prawns wrapped in fine noodles and deep fried. I have tried other easier methods of making ‘sarong’ prawns example, prawns wrapped in wanton pastry or just dipped in batter. One needs to be skilled and patient to wrap the prawns in the noodles. The prawns were served with plum sauce. Instead of trying the usual Tom Yam soup in a Thai restaurant I decided to go for the Tom Kloang Pla Grob, a spicy soup of smoked dried perch. The soup tasted like the traditional Tom Yam Soup with a touch of coconut milk. The battered cubes of perch were so wonderfully fresh. Baan Rim serves fresh seafood that complements the island and the sea surrounding it. The Yaam Makhuea Yow, green eggplant salad was excellent. I loved the balance of sweet, sour and spicy burst in my mouth, along with cold slippery texture of the grilled eggplants.

Sue highly recommended the Panaeng Ped, Duck with Thick, Creamy Curry Sauce and Lychees. I dare say it is one of the best Thai duck dish I have ever tried. The roasted duck breast was cooked in a rich red curry paste along with sweet basil leaves and thick coconut milk; then sliced thinly and served with the sauce poured over it along with sweet fresh lychees. It is simply heavenly taste when you pop a slice of gravy coated duck meat along with a piece of the lychee. The sweet lychee tempers the duck with sweetness making it exquisite. I also tried the Pla Thod Grob Raad, crispy fried fish topped with chilli paste.
I finished off my meal with the traditional sticky rice with glutinous rice and also a helping of the ginger ice cream. Baan Rim Pa has also one of the most extensive selections of wines on the island, including those that will complement your Thai meal to perfection. Since the restaurant is always full, you will have to reserve your table early.  Service at Baan rim Pa is classic Thai hospitality!

Baan Rim Pa Restaurant
223 Prabaramee Road
Patong, A.Kathu
Phuket 83150,
Thailand

Tel: 076 618235-8
Fax: 076 618239

http://www.baanrimpa.com/

Rockfish Restaurant Rocks at Kamala Bay

When we alighted from the tuk tuk at the Rockfish Restaurant at the southern end of Kamala Beach in Phuket, I was not sure how the interior will look like. I was pleasantly greeted by warm teak wood floor and pillars with splashes of bright colours and contemporary art. The restaurant comprised of two floors – an upstairs area that had the bar, a nice lounge and an open terrace that had stunning views of the Andaman Sea and the surrounding mountains. The lower floor where we had our dinner had a casual funky ambience and overlooks the Kamala Bay. Rockfish certainly offers an unsurpassed dining experience with spectacular sea view from where we sat. Somehow, the wooden floor and white wooden canopied roof gave that wonderful feeling of rest and relax while I looked out at the horizon laced with lights and listen to the lapping of the water.

Our warm host was Richard Anthony, a Welsh married to a Thai lady. He owns and manages this popular restaurant that offers a wonderful menu featuring the finest seafood and meat cooked Thai style or modern fusion style. The Thai lady head chef, Pui Lamun Taptong has been working there for many years.
As soon as I saw Tom Yam Goong in the menu, I knew I had to try it. Try it I did and the verdict was “this is the best Tom Yam Goong I ever had in all my life”. The soup is characterized by its distinct hot and sour flavors, with fragrant herbs like sliced lemon grass and galangal, a few torn pieces of kaffir lime leaves and whole dried chillies and the lime juice and not forgetting the succulent prawns, mushrooms, tomatoes and sprinkling of freshly chopped coriander leaves. It was so spicy, piping hot with the right balance of lime juice and fish sauce that I would recommend it to anyone looking for an instant relief for a blocked nose due to flu. This soup had no coconut milk and neither was there any commercially prepared tom yam paste.

We tried two different starters. The Herb Crumbed Goat’s Cheese Fritter and Red Onion Marmalade on Toasted mini Ciabatta was an instant hit with me. The crispy outside of the fritter just burst into oozing cheese that paired very well with the slow cooked red onion marmalade and the lightly toasted ciabatta. I am sure this tangy and sweet onion marmalade will also be great with sliced cold meats and other cheeses. The dish came with a wonderful crisp salad of rocket leaves and sweet basil leaves – it was a nice change. The Spiced White Prawns with Chilli, Spring Onion & Sesame Seeds on Crisp Wonton with Chunky Guacamole was a pretty starter. Flat wanton skins had been fried till crisp and topped guacamole and then topped with the sauted prawns, a spicy chilli condiment and sprinkled with the spring onion and sesame seeds giving it a nice balance of different textures and flavors. I found it a little messy to eat but it was certainly worth the mess.

Rockfish has Australian ribeye beef Massaman curry, a southern Thai dish that is Muslim in origin on its menu. However, we opted for the Fish Massaman curry that was served with toasted cashew nuts and potatoes and a small helping of fragrant Thai jasmine rice. Similar to Malaysian curries and with some similarities to Indian curry, the Thai Massaman curry had an abundance of warm spices such as cinnamon, cloves, nutmeg, lemongrass, fish sauce and other classic Thai ingredients added and this curry paste was brimming with all the flavor and richness of Thai cooking – a bit overpowering with coconut cream. The fish was fresh and blended well in that sauce. Perhaps if eggplants were added instead of potatoes it would have been even better – maybe it is the Indian in me that always matches meat with potatoes and fish with eggplants.

We also tried the Crispy White Snapper Fillet, Cauliflower Risotto, Asparagus & Yellow Curry Sauce. The fresh fish fillet had a nice golden crisp outside and was moist and flaky inside. I would have preferred it to be drizzled with the Yellow Curry Sauce instead of having it served on the side of the plate. The Cauliflower Rissotto has my thumbs up – cooked to perfection that you would think it was an Italian who cooked it that night. Richard informed me that he used organic vegetables that are grown in Thailand.

Good decadent desserts are always a blissful ending to good food. Two desserts were not enough for me and therefore I tried three fantastic desserts. My favourite was the Warm Crispy Banana Bread with Caramelized Bananas and Greek Yoghurt - everyday bananas were transformed into a heavenly delight by the way it was caramelized and served atop toasted banana bread with a helping of thick Greek yoghurt!! I also tried the Mango & Pineapple Salad with Coconut Ice Cream and Vanilla Syrup, and the classic Thai Mango and Sticky Rice with Sweet Coconut Cream.

Residents from all over Phuket and visitors from all over the world dine at Rockfish every day. One can find unsurpassed food, atmosphere and great hospitality with personal touch - even the cold towels offered at the end of the meal were rolled up to look like little white birds! Their wine list is extensive. Rockfish also has an all day brunch and a wide choice of artisan burgers, salads and pastas. Rockfish is also an ideal place for a leisurely lunch.

Rock Fish Restaurant
33/6 Kamala Beach Road,
Kamala 83120
Phuket
Thailand

Tel: 076 279 732

www.rockfishrestaurant.com

Daniel - Four Star Chef Daniel Boulud's

When I first received an email from Ms.Georgette Farkas, the Public Relations Director for Chef Daniel Boulud, I was just thrilled. She had invited me to dinner at Daniel and lunch at DB Bistro Moderne – both in New York.

I am a great fan of Chef Daniel Boulud. I have been reading about his progress over the years and of course like most other chefs, I admire the way he has brought dining and cooking to another level in the gourmet world. Having written six cookbooks and being an owner of several finest restaurants all over the world (restaurant Daniel earned the prestigious four star rating in the 2010 Michelin Guide) Chef Daniel Boulud is certainly a mentor for many in the culinary industry. Born near Lyon in France, Daniel went on to work and was trained by renowned chefs like Chef Roger Vergé, Chef Georges Blanc and Chef Michel Guérard. These culinary gems later became his mentors. He cooks using the finest American ingredients and applies time honoured French cooking techniques when cooking. His restaurant, Daniel won several awards since the opening and is also listed in the "World's 50 Best Restaurants". This is what Chef Daniel said with regards Daniel “My dream is to give my guests a dining experience that awakens all the senses. At Daniel, I want them to leave the outside world behind and indulge in the fine cuisine, the beauty of the setting and the comfort and personalized service they have come to expect from us.”

Daniel is located at heart of Manhattan’s Upper East Side in New York. My dinner companions for that evening were my sister Kalyanni who was a vegetarian for that day and niece Sujatha. The Daniel experience started with us being treated like queens and we ate feeling like queens!! At Daniel, everyone is cared for including our handbags that got an ottoman to sit on! The well trained staffs were very gracious, attentive and yet left us privacy. It is certainly a jacket and tie for men. Jeans are banned from Daniel during dining hours but I was wearing jeans and luckily in a nice formal blouse. I guess I was excused because I was travelling the whole day.

When you walk into the dining room you are in another world. It breathes upper class money! The dining room is very architectural with columns, carved arches and draperies surrounding the main dining area with additional tables on a slightly elevated area surrounding. The dining room was dark tomato reds, pastel blues, very light pinks, gold and brocade and velvets. The restaurant was full and everyone was talking but still we were not able to hear the conversation. A classical music was played in the background and the whole place was just warm and cosy. The maître d’ showed us to the table and pulled our chairs for us and the restaurant captain Christina welcomed us and poured us Daniel’s own champagne!

We opted for the 8-course meals with wine pairings for two of us. The really charming bread basket was brought around by an equally charming waiter. We could choose from the eight assorted bread rolls. I picked the walnut raisin roll and the black olive bread. It was so embarrassing – I just could not stop eating the breads – all were baked at Daniel itself and was fresh and awesome. I had to force myself to stop eating the bread so that I have space for all that was coming.

The dinner started out with an amuse bouche that focused on beetroot. The thick beetroot velouté that was served with the tiniest – real tiny and very fragile grissini was really a work of art. The grissini even had a tiny piece of duck prosciutto at one end of it – making it look like a Q-tipped cotton bud! It made me wonder what is it that makes a restaurant one of the best in the country. I know very well that it is not just the décor or the service. It is actually the quality of the ingredients, the commitment and passion for detailed preparation and the creative presentation. Daniel had it all!

As there was three of us, between us we tasted over 20 tasting portions of Chef Daniel’s recipes. I would just have to type pages and pages! Some of the dishes we tried were the Peekytoe Crab Salad with Sweet Pepper Vinaigrette, Hawaiian Hearts of Palm, Tarragon Oil and Young Fennel; Pumpkin Seed and Speck Ham Crusted Sea Scallops Caramelized Endive, Glazed Jerusalem Artichoke and Doppelbock Beer Jus ; Roasted Daikon Radish and Black Mission Figs with Garbanzo Beans, Purslane and Aged Balsamic Vinegar; Wilted Spinach with Potato Saint Florentin, Chanterelle, Crispy shallot and Artemisia Tempura.

We also ate the Black Sea Bass with Syrah Sauce, Leek Potato Parmentier and Roasted Tempura Celery. The fish was rich, fleshy and cooked just right and the sauce was just amazing. The wine pairing was a 2008 Copain "Tous Ensemble" Anderson Valley Pinot Noir, which was the perfect match. We also had the Elysian Fields Farm Lamb Loin – Tandoori Spiced Shoulder, Minted Ratatouille Ricotta Gnocchi, Broccolini, Zucchini Flower Tempura. The way the gnocchi was presented flanking the filo pastry werapped lightly spiced lamb was very interesting. The specially selected small zucchini flower that was fried tempura style was just grease free and light– making it one of the best tempuras I have eaten recently.

I am no wine expert and therefore when a restaurant pairs the wine with my food, life was enjoyable. All the wines were specially selected and I got to taste at least about 7 types of wines including a beautiful dessert wine.  Daniel’s also had a cheese tasting menu and I had one of the best cheese experiences!! The cheese board came with the appropriate dried fruits and all and one of the outstanding accompaniments for the cheeses was the honeycomb. It went so well with the cheeses.

Just before we went into dessert, I was told that Chef Daniel Boulud had invited us for a tour of his kitchen!! I just went giddy with excitement and could feel shivers of anticipatory happiness going up my spines. I was in the kitchen of a world renowned chef viewing the production kitchen, the pastry and bread making department, the coffee kitchen, the dessert plating kitchen and the whole works and departments of the restaurant. I witnessed Chef Daniel Boulud busy working in the kitchen. We had a good chat and a photo-taking session in the kitchen as well as the dining room. He joined us for a brief moment when we were luxuriating in the heavenly desserts. He also graciously went around to the tables and introduced himself and shook hands with the diners.

Dessert was to die for. Between the three of us we tried Cilantro Lime Macerated Papaya Dacquoise, Confit Buddha Hand’s Lemon, Guava Sorbet; Chocolate and Peanut Butter Ganache, Praline Feuilletine, Caramel Ice Cream butter ganache with

praliné feuilletine, and caramel ice cream... so rich and very scrumptious, the feuilletine added the nice crackling texture and of course their famous and a molten chocolate cake that was insanely good. The pastry chef Dominique Ansel had added his brush stroke of colour works of art to all the desserts.

All these heavenly desserts were paired with a dessert wine. Just when we thought everything was over, we were brought real hot from the oven mini madelines to have with our coffee and that was not the last…….a round of homemade chocolates appeared at the table! 

I must say that dish after dish, it was the most exquisite meal I have ever had and it was truly a once in a lifetime gastronomic experience. Daniel truly deserves its reputation  and I shall go back there again soon.

Senso Ristorante & Bar - Italian charm

I like Club Street for its narrow street, the tastefully restored pre-war buildings, the bars and some of the up-market restaurants there. I was told that Club Street was once known for its clubs and trade guilds. During the night, this place takes on a different ambience of hearty laughter of the diners and merry makers and nice music flowing out of restaurants.

One of my favorite restaurants in Club Street is Senso Ristorante & Bar. I have been to this restaurant for at least twenty over times in the last nine years or so and each time I went there, I never looked at the menu and sigh out of boredom. They always had something new because their a la carte menu changes on a monthly basis and the set lunch menu on a weekly basis. The set dinner menu specializes in the cuisine of a particular region of Italy and that is also subject to monthly changes. During the weekday afternoons, this modern Italian restaurant tends to draw crowds of businessmen. In the evening, it draws the after work crowd as well as those drawn there for its romantic ambience. I am always fascinated by the colonial architecture and especially so the courtyard.

The first dish we tried was the Carpaccio of Mediterranean ‘Bori’ Fish with marinated raw Chanterelles and Mango. Though I am not a fan of certain raw fish, the chanterelles and the mango made it appetizing for me. Chanterelles, are wild mushrooms that shines like an exotic golden flower when seen from a distance. I have seen it being sold in Italy and they are worth their weight in gold. These meaty, chewy and slightly peppery mushrooms along with the sweet tender mango made the thin slice of fish just slide into my mouth. I must say that I tried the Burrata cheese for the first time in my life at Senso. Basically an artisanal cheese, it looked like mozzarella but more creamier, softer, buttery centre and it was served with the Lake Transimeno’s famous beans and deliciously sweet Datterino tomatoes that had unbeatable flavor.

The Homemade Ravioli Pasta stuffed with braised Veal Shank served with Black Tuscan Summer Truffle was just fabulous and my favorite for the day. The quality of the black summer truffle was good and the aroma was delicate and not overpowering. The stuffing of the ravioli was moist and rich. I could have eaten few more pieces. The Traditional Risotto with Chanterelle Mushrooms and Fresh Basil was very rich, creamy and had an abundance of the earthy taste of the chanterelle mushrooms and the flavor of basil leaves.

Next we tried the Wild Italian Sea Bass on Chickpeas and Green Camone Tomato Ragout served with shaved ‘Melanosporum’ Truffle. The fresh fillet of sea bass was grilled well enough for it to be crisp on the outside and moist inside and the crunchy full flavor of the Camome tomato ragout and the intoxicating and unique flavor of one of the world’s expensive truffle was all too heady for us. It was nice! After all that we still had bit of room to try the Australia grass fed Beef Tenderloin with Smoked Foie Gras and Gorgonzola D.O.P. served with Morel Mushrooms and ‘Dauphine’ Potatoes. Each of the ingredients in this dish complemented the other very well especially the utterly delicious creamy texture and salty tangy flavor of the Gorgonzola cheese with the morel mushrooms! We finished our meal with a delicious, rich Apricot dessert!

Senso Ristorante and Bar is the right place for one to entertain clients with pre dinner drinks and then to dinner. The waiters and staff are very attentive and make you feel important.



Senso Ristorante & Bar
21 Club Street
Tel: 6224 3534


http://www.senso.sg/

Spice of India - where Indian celebrities dine in KL

In my recent trip to Kuala Lumpur, I met an interesting personality – Datin Kuges Salva – her family owns several businesses in Malaysia and South Africa.

For someone who owns several successful business including Austin Chase Coffee outlets, Spices of India restaurant chains and Athena, a premium Mediterranean restaurant – she is one of the most humble of ladies I ever come across in the last few years!!

Her son, Thesan Salva, the CEO of Austin Chase Coffee chains and she hosted me to dinner at Spice of India located at KLCC and Athena at the Pavilions, both in Kuala Lumpur, Malaysia.

The management had head hunted the chefs from renowned hotels and luxury hotels in India. All the chefs have experience of cooking traditional food as well as the versatility to handle the current trendy demands toward to Indian cuisine. The Lamb Samosa had a generous filling of spiced minced lamb and spices. If the pastry was a little thinner, it would have been perfect. All the food came together and I enjoyed the dinner and more so the company of Datin who shared with me the history of the various restaurants they have. The Roomali Roti was so tender, deliciously thin without rolling and folded like a handkerchief or roomal as it is called in Hindi! I enjoyed mopping the gravies with it. The Sikandiri Raan was highly recommended as the best selling dish in this restaurant. This is a marinated whole leg of lamb slow braised in an oven or on the stove and then finished in the tandoor. The meat was so tender due to the slow braising technique, almost falling off the bone.

The Tandoori Jinga – large prawns dipped in creamy marinade laced with sprinkles of ajwain seeds. The prawns were not overly done like in some Indian restaurants – it was still juicy and flavorful. The Mutton Briyani was not my favorite but it had a generous serving of well flavored tender mutton pieces.

The Palak Paneer was my star dish for the day! They make their own paneer – Indian cottage cheese, at Spice of India. Somehow, home-made cottage cheese is so different from what you buy outside, maybe because the commercial ones come with additives etc. The Palak Paneer at this restaurant is by far one of the best I have tasted in Malaysia. The Baigan Bharta was the traditional mashed smoked eggplant cooked with spices and tomatoes. The Dhall Makhani, typical high fibre Punjabi dish was very outstanding in that the spices were so balanced and at this restaurant they use only black whole lentils and red kidney beans –these are simmered overnight until it is almost creamy and tempered with butter and some cream is added.

I am not a big fan of Indian desserts but enjoyed the Gulab Jamuns, one of the most celebrated sweets of India served at this restaurant. Somehow, the taste, shape and color of gulab jamuns always attracted me! Gulab means rose in Hindi and Jamun is a kind of deep purple colored Indian berry. The name fits this dessert because the syrup used for Gulab Jamun is flavored with rose water and the little dumplings very high in milk.

I was told that popular Indian actors and actresses from all over India make it a point to dine at the Spice of India restaurants during their trip to KL as this restaurant is known for serving food that taste almost like  those served in India!

Spice of India Restaurant
Suria KLCC
Level 4
Kuala Lumpur
Malaysia 50088

Tel: +603 2164 9221

www.spiceofindia.com.my

Eden Sanctuary Floral Cafe - the color of life

I was thrilled when I went to Eden Sanctuary Floral Café for dinner. From the outside it looked like a small café with a very small kitchen cum service area but I left the café with a body power packed with nutrients and knowledge about what the food I consumed is doing to my body!

Executive Chef and owner Clement Ronald Ng, the man behind this interesting concept café was full of enthusiasm when he explained and described the food served in his restaurant. Eden Sanctuary Floral Café only uses the freshest and tastiest of ingredients in their dishes and every vegetable used is chosen with the colors in mind. Research proves that the color of the food we eat can have a powerful effect on our physical and emotional state. Eating the appropriate colored foods can help to rejuvenate and balance the body system, making us feel brighter and more alive.  

Red color
Foods that are red in color are usually rich in protein and minerals and therefore they can increase our state of vitality. If you are low in red color it will lead to a low energy state like anemia, lethargy and lack of stamina and enthusiasm. Red colored foods also promote good healthy heart, improves the memory and it has antioxidants for healing. Foods that are classified as red colored are: - strawberries, cherries, raspberries, water melon, apples, beetroot, red capsicum, tomatoes, cranberries, onions and radish.

Orange color
Orange is the color that is associated with release of toxins and stress from our bodies. It also helps the reproductive system and increases creativity and optimism. Vitamin C and zinc is associated with the orange color and therefore this combination help to get rid of heavy metals and pollutants from the body. Lack of orange color in our body can contribute to constipation and stiff joints. It also promotes eye health.
Foods that are classified as orange color are: - persimmons, papayas, oranges, cantaloupes, peaches, apricots, carrots, pumpkins, orange sweet potatoes and squash

Yellow Color
The sun is known as the main source of yellow during the daylight hours. But since most people work indoors the addition of yellow colored food in the diet is helpful. If the body lacks yellow, one would suffer from depression, poor memory, digestive problems and hot flushes. Therefore the intake of yellow encourages fun, joy and laughter.  Foods that are classified as yellow color are:- pineapple, bananas, mangoes, grapefruits, sweet corn, yellow capsicum and yellow squash

Green Color
Green color foods are rich in vitamins and lots of minerals but these can be lost in cooking or when storing. So it is best to eat lots of fresh green fruits and salads. Adding green color to our diet increases stamina and heals panic, build strong teeth and bones and boost immune system. Adding green color to our diet also reduces the risk of certain cancers.  Foods that are rich in green color:- kiwifruits, lime, honey dew melon, avocado, green apples, pears, grapes, broccoli, peas, leeks, spinach and other leafy vegetables, celery, long beans, asparagus, drumsticks, snow peas and French beans, green capsicum

Blue and Purple Color
Blue and purple color is very important for the workings of the mind and very useful for the voice box and other organs of the neck. Blue and purple promotes memory, healthy aging, and boost the immune system.
Foods that are rich in blue and purple color :- passion fruits, figs, blueberries, eggplants, dark purplish broccoli, purple cabbage, plums, raisins, purple potatoes, purple kohrabi, purple sweet potatoes

White Color
White colored food protects against heart diseases and certain types of cancer and also may reduce cholesterol. It also helps increase phyto-estrogen that is helpful to reduce hot flushes during menopause.
Foods that are rich in white color:- Cauliflower, white radish, onions, garlic, kohlrabi, bananas, brown pears, white peaches, white nectarines, mushrooms, potatoes, garlic, white shallots, soy products like soy drink, tofu, tempeh.

After listening to Chef Clement, I had a go at some selected dishes at the restaurant – for the first time concentrating on the colors!  We were served some floral tea – very related to the ‘floral café’ theme. There were more than 50 over combinations of teas in the menu and I chose the Relax Tea which had dried rose petals, rose hip and lemon verbena. The tea was served in see-through tea pot and looked very beautiful with all dried flowers and buds and herbs floating in it. It was so aromatic and a truly relaxing drink……….just inhaling the aroma makes you calm and relaxed.

The Pear Rocket Salad (white, green and orange color), highly recommended by Chef Clement is still fresh in my memory – as fresh as the salad when it came to the table!! Quite a large portion with thin crisp slices of pears, feta cheese, orange wedges, lots of argula leaves and a light dressing of juice of calamansi, cider vinegar, honey and olive oil. On the whole, the salad was light and you never get tired of eating the large portion that is served.

The Creamless Pumpkin Soup (orange color) served in this restaurant is not one of those ladened with cream. The semi thick soup had lots of herbs and pureed pumpkin cooked in chicken stock. It had a mild taste but you can just slurp on spoon after spoon as it was light.

I also tried the Ginger Leek Peanut Butter Fish (white color). When I read the menu, I thought “what an odd combination” but when I ate my first mouthful, I must say that it is one of the simplest combinations one could ever think off and yet it was so tasty and delicious with every mouthful being a burst of taste or fish, leeks and ginger! Fish was grilled to perfection – just crisp on the outside and flaky moist inside. It came garnished with lavender buds!

Another unique dish in this restaurant is the Asian Pesto Pasta (green color). The pesto made with local herbs as well as basil, pine buts and cheese left an interesting taste on the palate. Though it was lacking in salt, I did not feel like sprinkling salt as it was so flavorful with the natural herbs in the pesto.

Dessert was not only pretty but very unique and interesting. I tried the Modena Mousse Cake – it was sweet and sour with an hint of aged balsamic vinegar and black pepper. The Chocolate Ganache was just a round mould of dense, decadent chocolate – you will be stuck for words when eating this. The Hibiscus Cheese Filo is made of hibiscus and light cream cheese enclosed in crispy layers of filo pastry. Though the desserts were sinful rich, it did not make you feel as if you have sinned as the portions were small to tease you only.

Overall, I enjoyed my healthy and guiltless dining experience at Eden Sanctuary Floral Café. Chef Clement can also personalize your meals accordingly to your preferences and dietary requirements.

Eden Sanctuary Floral Cafe
China Square Central
18 Cross Street #01-16
Singapore 048423

Tel: 6224 2298

Website: www.edensanctuary.com.sg

Nazt Bistro Lounge

When I spoke to Manager Alain Hsu of Nazt Bistro Lounge on the phone, I knew very well that she must be a very experienced person in the Food and Beverage Industry. And I was right; she had been trained and developed by institutions like Le Amis, Mortons, 1 Rochester group of restaurants and Brown Sugar. Alain together with Chef Alvin formed a partnership and Nazt Bistro Lounge was formed!! Nazt is located in one of the beautifully conserved shop houses along Club Street. The interior is cozy, relaxing and cool with nice lighting. The walls are adorned with paintings of different artists for sale. There are set meal menus as well as ala carte.

My eating partner and I chose the Chef’s Alvin’s special – Apple Spaghetti and Dried Berries with Melon Sauce. It was one of the most interesting appetite whetting salads I ever had – very creative indeed. Chef Alvin had peeled a Granny Smith apple into long spaghetti like strands, probably using a spiral vegetable cutter. This apple ‘spaghetti’ along with some cranberries was served on a sauce made of blended rock melon. It was not only visually pretty and refreshing in taste but very healthy too. Though it was very creative, when I want to rate it as a dish, I could not do it because it just tasted of a combination of fruits – more like a fruit salad. We also tried the warm Mushroom and Prawn Salad, a very simple basic recipe of sauted fresh mushrooms and prawns.

For main course we tried the Pan Fried King Salmon served with asparagus and mango sauce. You really have to use your initiative when pan frying salmon. Sometimes the skin will stick to the pan; at times the fish might just break. Chef Alvin had pan-fried my salmon very skillfully. The skin was intact and crisp and not torn. The fish was cooked fork tender to bring out its rich, tender flavor and texture and the asparagus was tender crisp to my liking. I must say that I would have preferred to eat the salmon and asparagus just with salt and pepper.

We also tried the Seafood Delight –grilled fillet of sole with fresh water prawns and clams with clam chowder, caviar and crab oil. Sole is mild flavored and delicate in texture and somehow it goes along with other seafood. The fish fillet combined with a large fresh water prawn and clam chowder was rich especially with the caviar glistening on it and the crab oil that imparted a light fragrance.

Dessert was interesting. I have started to believe that Chef Alvin’s speciality is cooking with fresh fruits. We ordered the Pan Seared Water Melon – caramelized water melon with berries and ice cream. I know you are wondering how seared water melon will taste like…….. Trust me it is delicious. The flavor combination of the caramelized sugar from the water melon juice itself really embodies ‘umami’, the sixth taste. Research shows that, searing the water melon helps to release the lycopene, a carotenoid that helps protect against cancer, so you get even more health benefits from cooked watermelon than raw!! There you are, you can indulge in this dessert by Chef Alvin.

Next we tried the ‘must try’ of Nazt Bistro Lounge - Tour D’Orange – orange tower with raspberries, mascarpone cheese, deglazed with caramelized pepper sauce. Basically it is a tower constructed with peeled and sliced orange with fresh strawberries and mascarpone cheese in between- acting like pillars for the ‘tower’. The orange slices have been deglazed with caramelized pepper sauce to just about add a tinge of spice to the desert. It was served with a berries sorbet making the dessert a completely pretty and refreshing dessert.

On the whole, we left the restaurant filling light especially so after indulging in the desserts!


Nazt Bistro Lounge
54 & 56 Club Street
Singapore 069431

Tel: 6223 3868

Website: www.nazt.sg

Capricci - traditional Italian fare with modern twist

Massimo Aquaro is well known in the food and beverage industry and his latest venture is the opening of an Italian restaurant Capricci. The restaurant stands out amongst the bridal shops, KTV pubs, old coffee shops and offices along Tanjong Pagar Road. The interior of the restaurant is divided into two – as you enter there is the casual looking bar that serves the before and after dinner drinks and then you find the cozy warm dining area with rustic but classy Italian decor. In fact, I liked the curtains and the cocoon lights that gave the restaurant a very romantic feel. There is also the VIP room and a glass walled wine cellar. The music played at Capricci is specially selected by music director Kane Ian, internationally acclaimed DJ and producer and owner of Dustpan Recordings.!!

Capricci’s dishes are created only with natural ingredients and with imagination and flair using a combination, expertise and love of food that appeal to all senses. The menu is extensive with all the traditional favorites served with a fresh twist as well as many lesser known Italian dishes. I started off my dinner with Prawns wrapped in Crispy Pork Belly on Puree of Chick Peas. The sweetness of the prawns and crackling fat of the pork belly along with the puree of chick peas was simply one of the best combinations of flavors!! The prawns were done just right without being rubbery. The Asparagus Soufflé with Cheese Fondue was my favorite for the day! From how I see it as a chef, this soufflé is basically a puree of asparagus mixed into a bechamel sauce that is then folded into some beaten egg whites and lots of cheese. The soufflé was super light and fluffy; moist and yummy good. The Tower of eggplant with Mozzarella, Basil and Tomato was a rich and satisfying dish. This dish is a treasure of Neopolitan cuisine. It consists of thick slices of breaded eggplant that are fried in olive oil until golden then layered with tomato sauce, mozzarella cheese, and basil and baked until bubbly.

For main course, I tried the Paccheri con Salsiccia with porcini mushrooms and Stracchino cheese. Stracchino cheese is young, soft, delicate flavored and creamy in texture and usually used as a dessert cheese. But the chef at Capricci used the cheese well with the pasta and porcini mushrooms and very tasty homemade sausages. I also tried the Tagliolini Sapporiti alla Cemia with zuchinni and saffron. The thin slices of grouper fillets and zuchinni tossed along with pasta and saffron made a very rich and wholesome dish. The pastas served at Capricci are homemade, very typical of all traditional Italian restaurants. The Pistachio Crusted Lamb Cutlets with Limoncello Cream was served with a green salad. This is a highly recommended dish at Capricci. The lamb pieces were very tender and crusted with chopped pistachios. I would have preferred if the pistachios were crispier. I could hardly taste the Limoncello.

Dessert was Chocolate Lava Cake with vanilla ice cream. The crunchy outer side of the cake was deceiving when you plunge your spoon onto it…….the cake was soft inside and it erupted with rich bitter sweet chocolate filling that actually gave me a top of the world feeling that day when I finally left the restaurant after a sumptuous dinner. Capricci has a long wine list and full bar, offering classic and exotic cocktails like Mai Tai's, Margaritas, Lychee Martini's and Whiskey Sours.

The smartly dressed service staff are knowledgeable about the menu and are very polite and efficient.



Capricci Italian Restaurant
27 Tanjong Pagar Rd
Singapore 088450

Tel : 62216761

Website: www.capricci.com.sg