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Posts Tagged ‘macaroni

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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Park

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A new steel and glass structure has popped out near the Holland Village MRT station. And this structure, equipped with solar panels, houses a new Western alfresco cafe – Park.

Truffle Mac n Cheese

Truffle Mac n Cheese

The Truffle Mac and Cheese was pretty impressive. The cheesy sauce was rich and was generously coating every piece of macaroni. It wasn’t artificially salted, it was just hard core cheesiness. The macaroni was cooked al dente and had thoroughly absorbed the flavours of the cheese. However, we couldn’t tell the presence of truffles. But regardless of that, this Mac and Cheese was still a decent rendition of the American classic.

Park
#01-01, 281 Holland Avenue

Written by foodphd

May 10, 2013 at 1:14 pm

Posted in American

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Communal : Diner.Bar.New American Restaurant

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Communal

Communal

Communal

Communal

Touted to offer the best authentic American cuisine, Communal is the new American diner, bar and restaurant situated within walking distance to Boat Quay. The restaurant is pretty small, where most of the seats are along the bar. Communal adopts the open kitchen concept, but while you can enjoy watching the live preparation of your food orders, do be prepared leaving the place smelling exactly like your dinner.

Cornbread with Honey Butter

Cornbread with Honey Butter

Complimentary from the chef, we got to enjoy a small tasting portion of the Cornbread with Honey Butter. The exterior of the cornbread had a slightly harder crunch, while the inside was dense and chewy. There was a mild corn fragrance and taste, but not overpowering. The cornbread was a tad too oily, which was its biggest downside. The honey butter was rather bland though, and while paired with the cornbread, the taste of corn stood out more.

B&G - Biscuits and Sausage Gravy

B&G – Biscuits and Sausage Gravy

B&G Biscuits and Sausage Gravy ($6) – Biscuits to Americans are like scones to the English. Communal’s biscuits were rather heavy, dense and sticky. The sausage gravy exuded a strong spices and herbs taste and fragrance, adding dimensions to the monotonously salty biscuits. The chunks of minced meat provided the extra bite and texture. B&G – America’s savoury answer to the English scones and jam.

Lobster Mac and Cheese Gratin

Lobster Mac and Cheese Gratin

The Lobster Mac and Cheese Gratin ($20) consisted of macaroni with parmesan, mascarpone and white cheddar cheese, and topped with toasted bread crumbs. The Lobster Mac and Cheese Gratin was a slight disappointment for us as we were expecting a baked mac n cheese, with a semi-melted charred cheese layer and thick cheesy sauce. What welcomed us were segregated pieces of macaroni, mixed with toasted bread crumbs. The macaroni pieces weren’t tied together with a thick cheesy sauce. The cheese taste and aroma were pretty mild. Somehow, the main lead seemed to be the toasted bread crumbs. The lobster pieces were rather soft and mushy, didn’t carry the crunchiness that was expected of fresh seafood. There was also a queer lingering seafood taste in the sauce. On the whole, we were rather let down by the Lobster Mac and Cheese Gratin.

Communal
#01-01, 12 North Canal Road

Written by foodphd

March 2, 2013 at 11:01 pm

Posted in American

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Spruce @ Firestation

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Situated at the Old Bukit Timah Fire Station is the 2nd outlet of Spruce! It was pretty easy to spot – just look out for the characteristic bright red fire station doors!

Orecchiette

Orecchiette

Orecchiette ($22) – small ear-like pasta served with chopped sea prawn in zucchini and garlic cream. We absolutely adored the Orecchiette. The texture of the paste was cooked al dente and not too mushy. The sauce was flavourful and viscous. Though having the green colour of vegetables, the sauce didn’t reek of vegetables. Instead, it was creamy and rich, with a slight cheesiness. The chopped prawns added burst of saltiness to the pasta.

Pan Roasted Norwegian Salmon Steak

Pan Roasted Norwegian Salmon Steak

The Pan Roasted Norwegian Salmon Steak ($29) with baby green salad and lemon butter sauce was a decent rendition of a salmon steak. The fillet, with a fragrant charred crust, was flaky, fresh and exuded the characteristic salmon taste. With its salty skin, the salmon was rich in flavours on its own, without having to dip into the lemon butter sauce.

Spruce Mac & Cheese

Spruce Mac & Cheese

The Spruce Mac & Cheese ($10) was served as a side, rather than a main course. It was more towards being creamy, rather than cheesy. Still, there was sufficient cream to ensure the macaroni was thoroughly enveloped and wasn’t too dry. The top crust could do with a little more charring, to increase the crunchy crispiness. This dish just fell short in terms of cheesiness, which would have definitely elevated its texture and aroma.

Spruce
260 Upper Bukit Timah Road

Written by foodphd

January 5, 2013 at 1:32 pm

Posted in American

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Brunetti

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Off to Brunetti we went, as we heard that Brunetti offers one of the best hot chocolates around.

Italian Hot Chocolate

Italian Hot Chocolate with Florentine

The Italian Hot Chocolate was indeed thick and rich. However, we felt that Max Brenner’s version was of more premium quality, with a smoother and richer dark chocolate taste. The taste of Max Brenner’s Italian Hot Chocolate was, in our opinion, a notch better than Brunetti’s.

Tuna Bagel

Tuna Bagel

The Tuna Bagel was slightly toasted before served, hence resulting in a warm crusty bagel while retaining the cold and moist tuna. The interesting thing about the Tuna Bagel was the dollop of blue cheese stuffed within the bagel hole, adding a sharp characteristic pungent taste. We liked the sour and crunchy pickles as well, which provided that extra crunch and refreshing sourness.

Cheese Macaroni

Cheese Macaroni

Brunetti’s Cheese Macaroni was a simple rendition of the classic American dish. We could tell that the cheese used in the Cheese Macaroni wasn’t of top notch premium quality, but the creaminess and saltiness made up for it. There were bits of ham inside as well. Nothing too fanciful, but still good comfort food.

Brunetti
#01-35, Tanglin Mall
163 Tanglin Road

Written by foodphd

September 13, 2012 at 3:18 pm

Dean and Deluca

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Dean and Deluca

Dean and Deluca

Founded in 1977 in New York, Dean and Deluca has finally opened its pioneer outlet in Singapore. Considering its similar concept with Jones the Grocer, we can expect to see some competition between these 2 entities.

Mac n Cheese

Mac n Cheese

Considering that Dean and Deluca hails from the United States, we had high hopes for their Mac n Cheese. Sadly, we were utterly disappointed. The Mac n Cheese arrived in a haphazard mess, accompanied by miserable and unappetizing greens. It was 99.9% macaroni and 0.1% cheese – a total turn off. Where is the cheese?! The macaroni was stale and tasteless. There wasn’t much taste in the charred regions as well. In fact, the Mac n Cheese was so unappetizing that we had to request for additional parmesan cheese, just to add flavour to this miserable dish. A poor rendition of the American classic – Dean and Deluca is far from being good.

Sticky Bun

Sticky Bun

What we enjoyed more from Dean and Deluca turned out to be their “outsourced” items. Dean and Deluca offers a variety of pastries, breads and cakes from other shops like Baker & Cook, Bread Project, Maison Kayser. The Sticky Bun is Bread Project’s signature bun, which turned out to be rather average. It was pretty hard and slightly stale, not fresh and fragrant. There was a lack of the gooey sauce and nuts as well. While it didn’t really impress us, at the very least, the Sticky Bun was still acceptable.

Our first visit to Dean and Deluca was let down by poor quality food as well as lousy service. The cashier had a black face and showed no hospitality to customers. The young waitress was easily freaked out and rattled, which in turn, freaked us out too. Inexperienced waiting staff, coupled with the unappealing food, Dean and Deluca is definitely not in our list of restaurants to return to.

Dean and Deluca
#04-23/24, Orchard Central
181 Orchard Road

Written by foodphd

August 5, 2012 at 4:38 pm

Posted in Desserts, European, High-tea

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Pique Nique

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Whenever we crave of Macaroni and Cheese, we never fail to think of Pique Nique!

The ***** Mac 'n' Cheese

The ***** Mac ‘n’ Cheese

The ***** Mac ‘n’ Cheese ($16) – The 5 stars do not represent any vulgarities, rather it represents the 5 kinds of cheeses used in this Mac ‘n’ Cheese: blue cheese, monterey cheese, mascarpone, gouda cheese, cheddar cheese. 5 different cheeses – a symphony of guilty comfort yet simply finger licking good. The combination of the semi-soft cheeses (monterey, gouda and blue cheese), hard cheese (cheddar) and soft cheese (mascarpone) resulted in a creamy and thick mixture. We couldn’t really differentiate the tastes of the different cheeses, except for the blue cheese. The characteristic sharp, salty and pungent taste of blue cheese remained evident amongst the other savoury cheeses. The macaroni was cooked al dente, chewy and not too mushy. Taste wise, we were pretty satisfied with the overall Mac ‘n’ Cheese as there was definitely an adequate amount of cheese. Texture wise, we were a bit bored with the 1-dimensional dish. The top layer of the cheese was not charred sufficiently to give a more crusty layer. In fact, the one dimensional creamy cheese was more akin to a cheese fondue.

Chocolate Caramel

Chocolate Caramel

Chocolate Caramel ($8.05) – Dark chocolate mousse, chocolate sponge cake, salted caramel, chocolate fudge cake. One of Pique Nique’s latest line of desserts and being a cup full of chocolate – how can we resist this? The entire dessert was a dense concoction of chocolate mousse, sponge and fudge. Every mouthful was guilty rich, dense and moist chocolate. A thin layer of salted caramel in the cake neutralized the bittersweet chocolate, adding the extra kick in flavour. We did however feel that the top layer of fudge was like gelatine and less of fudge, a queer kind of texture.

Pique Nique
#B1-01/02, Takashimaya
Ngee Ann City Tower A
391A Orchard Road

Written by foodphd

May 19, 2012 at 6:24 pm