Tag Archives: Food Passion

All-new Ninja Burger by McDonald’s

In an earlier article, the McDonald’s Samurai Burger made a return to Singapore and they were preparing for a new rival burger to make an appearance in Singapore and “attack” the Samurai Burger!

Now, the rival burger to the Samurai Burger has finally made its appearance and debut! Presenting the all-new Ninja Burger by McDonald’s!

Living up to its name of a hidden warrior, the all-new Ninja Burger will come striking down on the Samurai Burger from 2 November. Featuring a crispy chicken thigh and sweet Japanese Nanban sauce, the Ninja Burger is complemented with bold textures from sliced cucumbers and shredded white cabbage with Japanese Tartar sauce, all sandwiched between two lightly toasted charcoal sesame buns.

Enjoy a Ninja Special meal from $9.20 that includes Seaweed Shaker Fries (L) and refreshing Heaven & Earth Green Tea (M). The burger is also available as a la carte from $6.40. 

The Ninja Burger will be available after breakfast hours in all restaurants and via McDelivery® from 2 November, while stocks last.

* Information and picture courtesy of McDonald’s Singapore and Golin *

Singapore “Nasi Lemak” Burger is back!

Ladies and Gentlemen, the burger that took Singapore by storm in mid July 2017, sold out in a space of two weeks, is making a comeback today on 31st August 2017! This is a wish come true for Singaporeans and fans who have taken to social media to call for the return of the Nasi Lemak burger!

 ** Photo: From my archives when I tasted the McDonald’s Nasi Lemak Burger in July 2017! ** 

 

Let’s put our hands together and welcome back our Singapore “Nasi Lemak” Burger! 

Let me share with you foodies more information on the return of the Nasi Lemak Burger-

  • “Nasi Lemak” Burger (from $5.95)
  • Coconut Pie (from $1.20)
  • Chendol McFlurry® (from $3)
  • Bandung McFizz(from $3.00)
  • As well as new additions including the Potato Wedges (M) (from $3.80) and Sweet Corn Cone (from $1).

 Following its launch on 13 July, the “Nasi Lemak” Burger stirred up a craze islandwide, receiving a string of positive reviews from customers and food critics alike. Little did Singaporeans know, McDonald’s has been listening closely to their wishes and steadily planning for a sweet surprise this August. To mark the comeback of one of its most popular creations, McDonald’s has since kick-started a campaign by responding to Singaporeans’ social media posts and tweets about the burger in a series of quirky advertisements.

Foodies, do take note! While stocks last! Mai tu liao!

* Information and picture courtesy of McDonald’s Singapore and Golin *

Next Up: McDonald’s Eggcellent McSpicy and Dinosaur McFlurry

In a space of two weeks since the official launch on 13th July 2017, this iconic and newly locally inspired burger by McDonald’s Singapore, the “Nasi Lemak” burger took Singapore by storm and it was sold out.  This was an overwhelming response and it was pretty unbelievable! I was glad that I had the opportunity to taste the “Nasi Lemak” burger prior to the official launch of the “Nasi Lemak” burger.

Initially, I was skeptical of the “Nasi Lemak” burger when I heard of the name. However, when I took a bite and tasted it, I was swayed across and I really liked it! I thought I would still have the chance to eat the “Nasi Lemak” burger again, yet I would never realise that it was sold out that fast, in two weeks!

McDonald’s Singapore thanks Singaporeans for their overwhelming support of its “Nasi Lemak” burger and the locally inspired menu offerings.

“Singaporeans’ overwhelming support for our “Nasi Lemak” Burger and other locally-inspired menu offerings have far exceeded our wildest imagination. We are both heartened and honoured to receive so many positive reviews from customers and food critics who have truly enjoyed our latest creations. And we will certainly consider suggestions to bring it back sometime in the future,” said Agatha Yap, Senior Director of Marketing, Menu and Digital Innovation, McDonald’s Singapore.

“The success of our locally-inspired menu attests to Singaporeans’ love for local flavours with a modern twist, and is also a result of our menu innovation efforts. We will continue to evolve and innovate our menu, staying close to local and international food trends, and strive to delight our customers with tantalising new tastes on top of their favourite McDonald’s core classics,” she added.

Since the iconic “Nasi Lemak” burger is now sold out, don’t worry folks! Next Up: McDonald’s Eggcellent McSpicy and Dinosaur McFlurry!

Eggcellent McSpicy

The McDonald’s McSpicy burger is a popular burger on the menu in Singapore. From 26th July 2017, Singaporeans can look forward to a new twist on the classic McSpicy – the Eggcellent McSpicy. The new burger features the iconic spicy chicken thigh with the added deliciousness of a fresh golden fried egg, and is available from $5.75 a la carte, or from $7.40 as part of an Extra Value Meal.

Dinosaur McFlurry

After having your Eggcellent McSpicy, have a dessert! The new Dinosaur McFlurry® is available from $3!

Both items are for a limited time only, whilst stocks last!

Celebrating NS50 and National Day

Singapore is preparing to celebrate National Day soon, as well as celebrating NS50 – 50 years of National Service.

McDonald’s is saluting our servicemen by offering all past and present NS men a FREE Apple Pie or Hot Fudge Sundae with every Extra Value Meal purchased (after breakfast hours) from 4 to 10 August. Eligible customers simply need to present their SAFRA Card, 11B or Pink IC to redeem the treat.

McDonald’s is also spreading the joy to all customers with a limited-time offer on the signature Vanilla Cone at a special price of only 50-cents from 4 to 10 August. A perfect cool treat to have whilst celebrating National Day!

* Information and pictures courtesy of McDonald’s Singapore and Golin *

Coming soon! Singapore Food Festival 2017!

Food and travel lovers in Singapore, and those travelers visiting Singapore in July 2017, you are in for a sumptuous and delightful food adventures time in Singapore! The Singapore Food Festival 2017, in its 24th edition is coming soon, starting on 14th July 2017 till 30th July 2017!

The theme for Singapore Food Festival 2017 is “Savour Singapore in Every Bite“. Locals and visitors alike can look forward to a sumptuous spread of both traditional and contemporary Singaporean food flavours, interpreted through the palates of our local home-grown culinary heroes. This is not just about celebrating our local Singapore food and culture, it’s also about celebrating our Singapore food heritage and flavours, and to honour the people behind the Singapore food heritage and culture, who work passionately to keep our local Singapore culinary traditions alive.

For Singapore Food Festival 2017, there are a wide range of interesting, delicious and fun dining events lined up for Singapore Food Festival 2017. There is not only eating that everyone of us is looking forward to, there are also food heritage tours, talks and dining experiences!

Let me share with you some key events taking place at Singapore Food Festival 2017:

STREAT – Singapore Food Festival 2017 Signature Event

STREAT is Singapore Tourism Board (STB) anchor event for Singapore Food Festival 2017. This year’s highly anticipated pop-up restaurant will be helmed by Peranakan Chef Malcolm Lee of Michelin-starred restaurant Candlenut, and Wild Rocket’s Chef Willin Low, who is widely recognised as the founder of Mod-Sin cuisine. Together, they will present contemporary interpretations of local classics, through a 3-course Mod-Sin and modern Peranakan Tok Panjang menu.

Photo Credit: MUSE

Chef Malcolm Lee and Che Willin Low will also work together and curate a selection of nine stalls, each helmed by young “hawkerpreneurs” and chefs, some of the participating vendors include New Ubin Seafood, Peranakan Khek and Whampoa Prawn Noodle. There are also first time collaborations at STREAT, such as between popular zi-char stall, Keng Eng Kee, and Good Chance Popiah, as well as between contemporary eateries, Taste Affair and The Masses.

Foodie Profiles to enjoy island wide Singapore Food Festival 2017 events

There are four Foodie Profiles that are taking spotlight during the upcoming Singapore Food Festival 2017, which food events that would be suitable for the particular Foodie Profile to visit and enjoy themselves!

  • Gutsy Gourmand: who lives and breathes modern cuisine

    Visit STREAT, the festival’s marquee event, Hawker Wine Safari, 

    Launch of Singapore-inspired bottled cocktails, Chope Exclusives: Local eats edition, Open Stoves by Timbre+ and Singapore Tea Festival

  • Traditional Taster: who believes there’s nothing like old school fare

    Visit The 50 Cents Fest: Those Years 那些年, held at Chinatown Food Street, Singapore Restaurant Festival, Kueh Pairing Workshop Series,  Heritage Town Festival and Kueh Appreciation Day

  • Culture Craver: who embraces all things local

    Visit  Hawker Spotlight 2017, ION Orchard Culinary Creations 2017, Popular Local Fare and A New Taste

  • Art Addict: who appreciates creativity not just in food, but in art form as well

      Visit Project Plait: Inheritance, photo exhibition titled One Dish, One Chef, Generation of Stories presented by Alvin Foo, supported by Canon Singapore, Transforming Your Food Images workshop and Food for Thought panel series

Personally, I am looking forward to STREAT @ Singapore Food Festival 2017! I would try to cover a few of the food events taking place during Singapore Food Festival 2017, do keep a lookout for my updates on my Facebook Page and Instagram! I was at the Hawker Spotlight @ Singapore Food Festival 2016, had a great time eating all the various delicious local Singapore hawker food!

If you love food, the Singapore Food Festival 2017 is perfect for you, for both locals and visitors alike! Mark it down in your calendar and fill your stomach with sumptuous Singapore food!

For more information on Singapore Food Festival 2017, please visit www.singaporefoodfestival.com 

* Information and pictures courtesy of Singapore Tourism Board *

Original Authentic Indonesian Food at Ayam Penyet Ria

Whenever I visit an Ayam Penyet Ria outlet here in Singapore (I usually go to the outlet at Lucky Plaza), I know that there are more than just their trademark, iconic and delicious Ayam Penyet dish. However, I don’t look beyond their menu list and I will definitely choose their Ayam Penyet, one of my favourite food (because I like fried chicken!).

Therefore, when I was invited to a food tasting session by Ayam Penyet Ria, together with a group of friends, at Bedok Mall, I was introduced to a few more delicious dishes by Ayam Penyet Ria. During the food tasting event, I was totally enjoying myself with the different kinds of dishes on offer at Ayam Penyet that I always fail to look at whenever I visit. Ayam Penyet Ria has a number of different dishes too, just as delicious as their famous smashed fried chicken, their Ayam Penyet.

First and foremost, let me introduce their Ayam Penyet whereby most people who visited Ayam Penyet Ria will know about this dish

This is my favourite and still my favourite dish at Ayam Penyet Ria. However, I want to introduce and share with everybody some of the other delicious dishes on offer at Ayam Penyet Ria. You have to try them when you visit! Check out the photos below that I took!

Ikan Gurame Penyet (Smashed Gurame fish)

Bawal Penyet (Smashed Pomfret)

Lele Penyet (Smashed Catfish)

Kulit Ayam (Chicken Skin)

Jamur Enoki (Fried Enoki Mushrooms)

kerupuk Udang and Emping (Prawn Crackers)

Tahu Telor Fried Egg and Tofu

Dessert – Es Campur (Ice Mixed Fruits)

Drinks – Lava Boy & Lava Girl

From the different kind of dishes that you saw above, Ayam Penyet Ria offers more than just Ayam Penyet. Therefore, don’t be like me and just eat the Ayam Penyet!

Personally, I really like the Ikan Gurame Penyet and Kulit Ayam, these two dishes captured my heart and taste buds (not that the rest of the dishes are not delicious, they are just as good!)

I know Ayam Penyet is their trademark, iconic and delicious dish, however, there are more than just Ayam Penyet! When you visit Ayam Penyet Ria, have a go and try out their other dishes, especially their fried fishes! Don’t be like me last time, visit Ayam Penyet Ria and just eat Ayam Penyet only! For more information on Ayam Penyet Ria, do visit their website and check them out!

Check out the Ayam Penyet Ria locations below –

Lucky Plaza #01-45 (11am – 10pm)

Lucky Plaza #04-25 (12pm – 9pm)

Far East Plaza #05-22 (11.30am – 10pm)

Jurong Point #B1-06 (11.30am – 10pm)

Bedok Mall #01-71/72 (11.30am – 10pm)

I would like to thank Ayam Penyet Ria for the invitation to their food tasting session, opening my eyes and taste buds beyond their Ayam Penyet dish!

When you visit Ayam Penyet Ria, remember, you gonna love the original! The authentic taste of Indonesia!

The Quarters Experience

A modern communal dining experience, having the best of both worlds, a mix of traditional cuisine with a modern cross fusion of cooking style from other cultures. This communal dining experience had 10 different types of dishes, starting from the appetiser, followed by 7 main courses, there are so delicious and mind blowing beyond my imagination, rounding up this unique modern communal dinner with 2 desserts. This is the Quarters Experience.

The Quarters Experience was created by Deming, whom I knew a few years back when he was just doing just one food, his trademark Durian Crème Brulee at a pop up event at Haw Par Villa in 2014. In the blink of an eye, he established two food brands, The Quarters and Kush. Watching how Deming established, transformed and innovate his food cuisine over this period time from 2014, I had great respect and admiration for this innovative food entrepreneur friend of mine.

When I was invited down by Deming to experience The Quarters Experience, I was grateful and thankful to be part of this amazing modern communal dining experience. I arrived earlier than the scheduled start time, photographing the setup process on what creates the special experiences behind The Quarters Experience. This was also a time to catch up with my friend Deming before he got very busy during The Quarters experience, hosting and sharing with the guests on each and every dish that was served during The Quarters Experience.

Personally, this was one of the best dining experiences that I ever had, not because I am invited and treated to this Quarters Experience, not because Deming is a friend of mine. Why the Quarters Experience was one of the best dining experiences that I had was because of the love and passion for food, translated into the excellent cooking skills that can be experienced, felt and tasted inside all of the 10 dishes of the Quarters Experience. All the 10 dishes (except for durian crème brulee because I don’t eat durian) touched not just my taste buds, they also touched my heart, mind and soul.

Let me bring you into the world of The Quarters Experience, sharing my thoughts and views of every dish, and interviewing Deming, his stories behind each dish.

Achar

An innovative and unique method to showcase the Achar, it’s a breakaway from the traditional style Achar. The Quarters Experience Achar is like a small pastry/canape type of dish. I liked how the Achar taste, a good mix of the East meets West cuisine.

JH, “Deming, the Achar looks unique and very different from traditional achar, what is the inspiration behind this unique and innovative design?”

DM, “Traditionally made, it serves as an amazing Amuse Busche to whet the appetite of the diners. The combination of the crisp puff and flavour of Achar is amazing.

Shiok Bak

First and foremost, I am a big fan of roast pork and when I saw the description of the Shiok Bak from the menu, I was eagerly looking forward to it! When I saw the dish arriving, I knew I was in for something more special than I ever thought. There were buns complementing the Shiok Bak, that are usually ate with braised pork, along with fresh lettuce. The skin of the Shiok Bak was extra crispy, crunchy and dry. As the name suggests, it’s really shiok to eat this Shiok Bak! Oh yes, there is a sauce to go along with the Shiok Bak too, the spicy rempah!

JH, ”Deming, I love this dish! This Shiok Bak is really shiok and it looks like it has a mix of a few different Asia cuisines cooking style infused into this dish. Let me make a guess, Teochew (the bun for the braised pork a.k.a. lor bak) + Korean (lettuce to be wrapped with pork) + Filipino roast pork? Did I guess correctly?”

DM, “Yes. There is a myraid of influences involved here. Its combining the best of Filipino style crackling with our chinese roast pork technique. The Teochew influence comes from the braising of the pork belly and Peranakan from the Rempah inspired by the Hiam Te Bak. All in all, it is delicious!

Har Lok

A perfectly charcoal grilled prawn, fresh, juicy and declicious. The menu stated that it was Cantonese style and I got curious. What exactly is a Cantonese style cuisine prawn dish?

JH, “Cantonese style, would you mind sharing more about this style of cooking?”

DM, “ This is my contribution in preserving a dying dish in the Zhi Char world. This dish has been overshadowed by Salted Egg Prawns and Cereal Prawn. The essence from this dish is Canontese inspired with its simle yet amazing sauce. The smokiness from the charcoal grill elevates this dish which is a worthy rendition of this Hok Hei laden dish.

Ooh La La

The Venus clams, cooked in flambed style with Singapore style chilli sauce and croutons added into them. The final product is like a chilli style soup with Venus clams and croutons.

JH, “The Oooh La La dish, was it meant to be a spicy soup dish since you added croutons into it?

DM, “This is our take of Singapore’s most favourite Chilli Crab sauce. More than just a cute play on words, this clams in this dish elevates the umami experience of the dish.

Bibik’s Chicken

Another perfectly charcoal grilled dish, the Bibik’s Chicken with a rich Buah Keluak Sauce. When I ate the Bibik’s Chicken, the chicken meat was tender and not overcooked, this demonstrated the skill and experience level of the chefs charcoal grill cooking.

JH, “This Bibik’s Chicken is so delicious, so awesome! I have a few questions, is this a Peranakan cuisine? Was there any special seasoning on the chicken?”

DM, “ This dish is a tribute to the traditional Ayam Bua Keluak. Normally done as a stew, this rendition adds a few more layers into the gastronomic experience. Unlike the usual Buah Keluak Ayam, this dish brings together many more textures. The Chicken is firstly charcoal grilled to achieve a really crispy skin with the meat left tender and succulent. Infused with local herbs and spices, it is a flavour bomb when eaten together with the buah keluak paste.

Mum’s Cabbage

A plate of mixed vegetables, consisting of stewed cabbage, carrots and minced pork. This dish may not look the most glamorous compared to the other counterparts in the 10 course The Quarters Experience. Yet, when I took a bite, the feeling was like “This is Home, truly”. The type of dishes, the emotions and feelings that warms your heart, mind and soul when you are back home eating your favourite food cooked by your parents or grandparents. The menu described it as “Family favourite …” I totally agree.

JH, “Bro, this dish, a simple dish yet I felt so good, the feeling of home cooked food! They just warmed my heart! How did you do it?” 

DM, “ Inspired by what my Mum cooks at home, its about the simplicity and perfect balance of flavours which is appealing. Food done well, with love. Yum!

Quarters Fried Rice

An egg coated fried rice with two types of salted fish. The rice was so soft, fragrant and not oily at all. The Quarter’s Fried Rice was addictive because it was simply too good, too delicious.

JH, “Bro, would you mind teaching me the secret behind the secret to your Quarter’s Fried Rice?” 

DM, “ It’s yet another dish which is a hit with our diners. We go through an arduous process to make sure that the rice is of the right consistency as well as using the right combination of dried fish and cooking technique to accomplish a very satisfying dish.

“Nai You” Lobster

This lobster dish stood out among the 10 dishes, it was charcoal kissed and butter poached. The chefs of The Quarters were really skillful in their charocal cooking techniques, it was just nicely cooked, sweet and tender.

JH, “I saw it on the menu, charcoal kissed and butter poached, would you mind elaborating more on this cooking technique?”

DM, “Inspired by our favourite “Nai You” Crabs and prawns. This is our take on elevating simple ingredients with an amazing lobster. Simply put, we butter poach the lobster and finish the lobster on the grill for that bit of char and smokiness. It’s all about the right timing.

Duriancanboleh

This is Deming’s trademark dish, the original dish that got me to first know Deming for the first time (3 years ago) before he launched his food concept The Quarters. Today, I am back again to taste another revolution and innovation in his traditional and modern cuisine. I gave away my Duriancanboleh because I don’t eat durian (don’t judge me, please!)

JH, “Bro, you know that I don’t eat durian hor, not that I don’t like your Duriancanboleh hor!”

DM, “ You would have enjoyed the other renditions of crème brulee which have done over the years. Lemongrass and Vanilla. The magic and texture of the crème brulee would still be the same. It’s an in house secret which we are proud of.

Profiterole

It’s called the Kaya bomb in the menu, not exactly the profiterole that you have in your mind.

JH, “Bro, this looks more like a The Quarters mini Kaya bun leh, why did u call it a profiterole?” 

DM, “ It’s a Kaya profiterole. An amazing kaya which explodes out of a crispt choux pastry. What can be more delicious and local than this?

At the end of the 10 course The Quarters Experience, I had a very wonderful and very enjoyable food dining experience, a modern communal social dinning experience with an excellent selection of dishes, a mix of traditional and modern cuisine fusion and also East meets West fusion. The chefs excellent, highly experienced and professional cooking skills can be found in their 10 course dishes, without a doubt.

The main attraction doesn’t lie in the fusion of traditional and modern cuisine, or excellent cooking skills. For me, it’s in the heart, mind and soul, the passion and love for cuisine, traditional or modern. That to me, are what makes Deming and his The Quarters stand out, that later gave birth to The Quarters Experience.

I would like to thank Deming of The Quarters for the invitation to experience The Quarters Experience. This was beyond an awesome communal dining experience, it’s a fusion of traditional and modern cuisine. The love and passion for cooking, traditional cuisine, I totally felt it in my heart

If you would like to experience The Quarters Experience for yourself, you can visit their website and register to taste it.


Created with flickr slideshow.