Ph.Ds of FOOD

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Posts Tagged ‘cheese

La Fondue

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Classic Swiss Cheese Fondue

Classic Swiss Cheese Fondue

Arguably the most well-known cheese fondue specialty restaurant in Singapore is La Fondue. It is perhaps the 1st restaurant that comes to mind when we talk about cheese fondue in Singapore. Hence, it was quite surprising to find that we were the only customers during the entire lunch service. It just appeared like we had reserved the entire restaurant.

With a wide range of various cheese fondues, we went for the conservative option of the Classic Swiss Cheese Fondue – gruyere, emmentaler swiss cheese, garlic, white wine & kirshwasser, served with sausages, ham, seasonal vegetables and bread. If you are a cheese lover, you would definitely love this. Rich, cheesy, thick, decadent and viscous – we simply adore dipping the accompaniments into the warm bubbling cheese and seeing the strands of cheese twine around our food and forks. You could taste the exquisiteness of the cheese fondue. It wasn’t cheap mediocre cheese. But one of standard quality which was so comforting. Every mouth was full of cheesy goodness.

La Fondue
Dempsey Hill Green
25 Dempsey Road.

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Written by foodphd

December 1, 2013 at 12:04 pm

Posted in American, Swiss

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The Providore

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Lobster Mac & Cheese

Lobster Mac & Cheese

1st look at The Providore’s Lobster Mac & Cheese ($22.50) and we immediately knew that it would not be up to our expectations. There was just a serious lack of cheese in the dish. And true enough, The Providore’s version of the American comfort food was on the creamy side and seriously lacked a good punch of cheesiness. The sauce was also too liquid-like. It would have been better if the sauce was thicker and more viscous, with the cheese binding the macaroni pieces together. In this case, it seemed like the macaroni was just mixed into the cream sauce. Macaroni wise, it was cooked al-dente. The best part of the dish were the generous chunks of lobster – fresh, slightly sweet, with a chewy texture.

The Providore
#02-05, Mandarin Gallery
333A Orchard Road

Written by foodphd

November 9, 2013 at 1:18 am

Posted in American, Brunch

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Slappy Cakes

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Fancy some Do-It-Yourself pancakes without the hassle of preparing the ingredients or dread the post-cooking cleaning chore? Head down to Slappy Cakes – a newly opened Oregon-originated pancake house, brought in by the folks at TungLok.

Slappy Cakes

Slappy Cakes

Slappy Cakes goes by a DIY concept, where each table is fitted with a griddle and diners are allowed to cook their own pancakes. There are 5 different batter flavours, including buttermilk, peanut butter, zucchini, whole grain and chocolate. The batter is freshly made everyday and comes in a squeeze bottle ($8 per bottle), which makes around 5-8 pancakes, depending on the size of the pancakes. Besides the batter, you can also customize the pancakes from a range of “fixings” and “toppings”:

Fixings (ranged from $1.50 to $3):
Sweet – blueberries, raspberries, strawberries, chocolate chips, white chocolate chips, sea coconut, dried pineapple, banana, shredded coconut, toasted almonds, hazelnuts, pecan nuts and granola
Savoury – brie, blue cheese, pork sausage, cheddar cheese, chopped scallions, crispy bacon, honey ham and roasted mushrooms

Toppings (ranged from $1.50 to $3):
100% maple syrup, lavender honey, homemade chocolate hazelnut spread, coconut peanut butter, greek yoghurt, mango jam, pineapple jam, raspberry jam, lemon curd and whipped cream

Griddle + Peanut Butter Batter + Cheddar Cheese + Pork Sausage + Homemade Chocolate Hazelnut Spread

Griddle + Peanut Butter Batter + Cheddar Cheese + Pork Sausage + Homemade Chocolate Hazelnut Spread

There are absolutely no limitations nor constraints to the combinations of batters, fixings and toppings. That’s the beauty of DIY – where you get to customize and create your very own pancake. For us, we chose a peanut butter batter with cheddar cheese, pork sausage and the homemade chocolate hazelnut spread. With the griddle warmed up, it was time for some DIY action.

Squeezing out the batter

Squeezing out the batter

The batter comes in a easy to squeeze plastic bottle, which allows both adults and kids to conveniently dispense the batter onto the griddle in whatever shape and size.

Pancakes in the Making

Pancakes in the Making

At the same time, you can also add in the fixings or toppings into the pancake during the cooking process. We added the cheddar cheese to allow it to melt into the pancake and also additional black pepper for seasoning. Once little bubbling holes start to appear in the pancake, flipping to the other side is a breeze as the griddle has a non-stick coating. Once both sides turned to a beautiful shade of golden brown, it is time to eat!

Pancakes!

Pancakes!

Apart from the DIY fun, the pancakes turned out pretty decent too! The cooking process released a peanut butter fragrance into the air. We could also adequately control the texture and taste of our pancakes! Though the peanut butter aroma was quite evident, the taste was not that strong. But our pancakes did turn out soft, light and fluffy! No difference from any professional chef! We could probably do with a little more cheese for that extra goodness, but the addition of black pepper was a great choice as it enhanced the taste of the pancakes. The homemade chocolate hazelnut spread, after being left on the heat for a while, turned into a viscous, chocolately goodness.

Great concept and great food.

Slappy Cakes
#01-20/21, The Grandstand
200 Turf Club Road

Written by foodphd

August 18, 2013 at 9:31 pm

SUR | Nuevo Latino Kitchen

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Nuevo Latino is used to describe a new type of cuisine that blends ingredients from Latin America, Europe and the United States to create an exciting and original fusion. Sounds interesting, and off to SUR we went!

Arepitas - Rumbera and Reina Pepiada

Arepitas – Rumbera and Reina Pepiada

For our mini Arepitas, we chose the Rumbera (Pork Loin and Gouda Cheese) and the Reina Pepiada (Avocado and Chicken Salad). The corn arepita wasn’t too dense, was still rather light in terms of texture. Though we suspect that the corn cake had been deep fried, it wasn’t too oily to turn us off. In fact, we enjoyed the slight crisp to it and the taste of corn was well-balanced. The avocado and chicken salad was cold and refreshing with the tender chicken chunks and the mushy avocado. The pork loin was very tender and the semi-melted gouda cheese tied the entire arepita together, providing that additional gooey goodness and cheesiness.

Torta de Maiz

Torta de Maiz

The Torta de Maiz was a mushroom ragout, with twice-baked corn souffle and queso fresco. The corn souffle was very heavy in texture, it was more like a muffin and less of a souffle. The souffle exuded a subtle sweetness and fragrance. There was a generous serving of mushrooms! Earthly, savoury and well-seasoned – we enjoyed the mushroom ragout. The queso fresco, a traditional Mexican cheese, provided that extra kick in saltiness.

SUR|Nuevo Latino Kitchen
#01-01, 13 North Canal Road

Written by foodphd

August 3, 2013 at 11:06 pm

Posted in American, Colombian, European

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Muchachos

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Muchachos

Muchachos

New burritos joint Muchachos has opened at Keong Saik Street!

Starting from the extreme right of the counter, customers get to customize and build their burritos, staring from size, carbs, proteins, fats and finally salsa:

Sizes:
Burrito ($12) – Original San Franciscan silver bullet
Burritino ($9) – Beast Jr. for ladies

Carbs:
Rice – Texas long-grain tossed with cilantro and lime
Beans – Black turtle beans simmered with avocado leaves
Refried beans – Mashed pinto beans fried in bacon fat

Proteins:
Pollo Asado – Chicken thigh grilled over an open flame
Carne Asada – Skirt steak seared medium rare with a pink centre
Carnitas – Pork butt slow cooked in its own lard
Barbacoa – Lamb shoulder oven-braised until meltingly tender
Pescado – Whitefish fillet battered

Fats:
Sour cream – Whipped
Cheese – Freshly grated blend of mild cheddar and monterey jack
Guacamole – Made with real Californian Hass avocados

Salsas:
Pico de Gallo – Tomato, white onion, jalapeno chile
Salsa verde – Tomatillo, garlic, serrano chile
Salsa de Pina – Pineapple, red onion, habanero chile

Burrito in the making

Burrito in the making

Our Burritino consisted of “beans and refried beans”, “pollo asado”, “cheese” and “salsa de pina”. Before topping the salsa de pina, our burrito was steamed again in a customized steamer.

Burritino

Burritino

Unwrapped Burritino

Unwrapped Burritino

The Burrito looked like a bigger than usual Chinese popiah. It was generously jam-packed with the 5 different toppings. But probably the biggest downside of this burrito was the lack of seasoning and flavours. Based on the different textures of the mushy mashed pinto beans, the tender chicken cubes, the crunchy turtle beans and the slightly melted gooey cheese, we could differentiate the different toppings. However, the taste of each individual topping didn’t stand out, and was on the whole, rather bland. In fact, the only outstanding taste was that from the pineapples – the sour, tongue prickling tangy characteristic taste of pineapples. What was sorely lacking was a spicy kick with an overall savouriness.

Muchachos
22 Keong Saik Street

Written by foodphd

July 16, 2013 at 1:01 pm

Posted in American, Texas-Mexican

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Mad for Garlic

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First established in Korea, Mad for Garlic is a garlic-specialized Italian restaurant, aimed at infusing garlic into everyday Italian cuisine!

Tutto Mushroom Salad

Tutto Mushroom Salad

Tutto Mushroom Salad ($14.90) – Garlic and rosemary marinated mushroom salad served in Teriyaki sauced with grilled red pepper, asparagus and arugula. We adore the mushroom salad – savoury earthy fresh tender mushrooms with sweet caramelized onions soaked in a subtly savoury Teriyaki sauce.

Gorgonzola Pizza

Gorgonzola Pizza

Gorgonzola Pizza ($21.40) – Unique and popular pizza with Italian gorgonzola cheese served with honey dipping sauce. This is a very unique, hit-or-miss kind of pizza. The gorgonzola chunks, with the signature blue veins, exuded the salty cheesy characteristics of blue cheese. On its own, the thin crust pizza was packed with strong savoury flavours. The addition of the sweet and viscous honey dip cut through the pungent flavours of the blue cheese. This pizza could go 2 ways, as while there are those who enjoy this unique combination of a sweet salty pizza, there are also definitely those who find it rather queer. But do give it a go, with an open heart, and you might find this combination rather surprising.

Gorgonzola Cream Pasta

Gorgonzola Cream Pasta

Gorgonzola Cream Pasta ($24.60) – Creamy potato gorgonzola cheese pasta served with scallop and grilled king oyster mushroom. We kind of felt that a more appropriate pasta for this gorgonzola cream could be something along the lines of gnocchi, penne or farfelle – a smaller, bite-sized pasta which could better absorbed the white sauce. The sauce wasn’t all that cheesy, more of a creamy and salty sauce, thickened with potatoes. The addition of fish roe provided that extra salty burst. Both scallops and oyster mushrooms were fresh, with a chewy bite.

Garlic Sizzling Rice

Garlic Sizzling Rice

Garlic Sizzling Rice ($21.40) – Garlic fried rice with garlic pickles, bacon and fish roe. The fish roe has shone in the garlic rice as well! The fish roe acted as miniature pockets of flavour and texture, bring a surprise kick to every mouthful of rice. The fried rice wasn’t overwhelming with garlic taste, though minced garlic can be easily spotted in every spoonful. It was slightly spicy and very fragrant. The bottom charred portions of the rice added that slight crunch.

Mad for Garlic
Block 3B, River Valley Road
#01-16, The Foundry
Clarke Quay

Written by foodphd

July 11, 2013 at 2:46 pm

Posted in Italian

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Necessary Provisions

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Necessary Provisions

Necessary Provisions

Hidden in an extremely obscure location along Eng Kong Terrace is Necessary Provisions. The place wasn’t easy to find, especially for those who aren’t familiar with the Toh Yi region. This setting of Necessary Provisions within a row of ship houses, nestled in a private housing estate, resembled the exact same setting of Wimbly Lu.

Summer Pasta

Summer Pasta

The Summer Pasta ($14) is a concoction of home-made pasta with sundried tomatoes, baby spinach and cheese. The home-made pasta was fresh and cooked al-dente. Taste wise, the pasta was rather non-uniformly seasoned, with some portions tasting very salty, while other parts were bland. The saltiness was pretty one-dimensional, seemingly coming only from the salt. The cheese taste was indiscernible.

Flourless Chocolate Cake

Flourless Chocolate Cake

The Flourless Chocolate Cake ($4) was pretty average. Texture was dense, but more brownie than cake like. The chocolately taste was a tinge shy of impressing us.

For us to travel miles and tracking the place using GPS, Necessary Provisions has failed to convince us that the trip was worthwhile.

Necessary Provisions
21 Eng Kong Terrace

Written by foodphd

June 18, 2013 at 11:02 am