Kushi Dining Bar | ThumbsForFood

Hi! It has been long since we did a review on japanese buffets in Singapore. Thank you Kushi Dining Bar for the invitation to try their new menu!

Kushi Dining Bar is a pioneer in the concept of premium Japanese ala-carte buffet in Singapore. It has been around for more than 6 years now and was previously at Hotel Windsor. The head chef behind the restaurant, Ryan, has more than 20 years of experience and is very helpful in serving up their signature dishes for us. 

One thing that caught my attention was that they had many regular customers when we visited on a Friday night. For foodies who are always looking out for new dishes and creations, you will be happy to know that the chef actually make changes to the menu on a six-monthly basis. Perhaps that is the attraction factor that pulls back all the regular customers. Kushi Dining Bar's latest menu will feature a mix of familiar favourites, as well as, new additions that are not so commonly found in other restaurants.

Some of their well-loved favourites include the Pitan Tofu, Lobster Porridge and Pork Cheek (Ton Toro). 

I am a fan of Pitan Tofu, so I was really happy to see that it is one of the chef's specialties. What makes it different from the rest is that even the tofu is handmade by the chef. I have tried many Pitan Tofu, and usually, it is the sauce that can make or break it. But for this, the tofu is really unique! There is a layer at the bottom of the tofu that has crabmeat in it.  This is definitely something that will keep me coming back.

I have heard a lot about the Lobster Porridge and I have to say that it did not fail my expectations. It is the watery kind of porridge, more of the Teochew style. The broth was full of richness and had hints of freshness from the sea. If you are a seafood lover, you should definitely have a try at this! Of course, the lobster meat was not as flavourful and was a little tough compared to the grilled lobsters we normally have but all the richness is really in the porridge broth! 

Picture by +Dariel Quek (YummyFoodBook) 

My favourite dish of the night has to be the Ton Toro (Pork Cheeks). To be honest, it is really sinful but I cannot ever resist the temptation of yummy food. Love the melt-in-your-mouth kind of meat!

Picture by +Dariel Quek (YummyFoodBook) 

Of course, the chef also brought us the new additions to the menu. The highlights are the Anago Tempura, Cheese Tempura and the Shiro Maguro Aburi Sushi (White Tuna Sushi).

Even though I am a japanese food lover, I have never tried Anago Tempura before. Well, if you are thinking what is it.... don't worry, I was also curious as to what was the difference between Anago and Unagi. Anago is basically the Japanese term for saltwater eel and is often used for deep-frying while Unagi is the term for freshwater eel and is usually barbequed with sauce. The Anago Tempura will appeal to Unagi lovers! The fish is sweet, with a soft texture. 

The Cheese Tempura, however, did not appeal to me. It was a bit too heavy, perhaps because I finished a stick by myself. If you have a small appetite, share it with your friend!

The White Tuna Sushi (Shiro Maguro Aburi Sushi) was really delicious. I love anything and everything aburi-ed. The white tuna is lightly torched and it is something that you will not commonly see in other places!

We also tried some other popular dishes at Kushi. If you are a Hamachi collar fan, you would be happy to know that it is included in their premium buffet. The Hamachi collar was grilled perfectly, with a sprinkle of salt, soy and citrus. 

Picture by +Dariel Quek (YummyFoodBook) 

Waygu beef (Picture by +Dariel Quek (YummyFoodBook) )

Garlic Fried Rice (Picture by +Dariel Quek (YummyFoodBook) )

Grilled Ika (Picture by +Dariel Quek (YummyFoodBook) )

Oysters (Picture by +Dariel Quek (YummyFoodBook) )

 Sashimi Platter (Picture by +Dariel Quek (YummyFoodBook) )

Overall, I had a good experience at Kushi Dining Bar. Other than the usual items that we see in japanese buffets, Kushi serves up their unique dishes which makes it stand out from the others. 

They have 3 different menus for buffets: the Classic, Premium and Gourmet. You can check out the pricing and menu details here ! 

Personally I will go for the Premium buffet as it includes some of my favourite items such as the Hamachi Kama, the waygu beef and tuna belly! It will be good to check out the menu to decide which buffet is more suitable for you!

Kushi dining bar has limited seats, so it will be good to make reservations prior to going down!

I will be doing a post on my favourite japanese buffet restaurants in Singapore, so stay tune to our blog!

Thanks again to Kushi Dining Bar for the invitation (:

Kushi Japanese Dining Bar
36 Newton Road #03-01
Hotel Royal
Singapore 307964

Opening Hours:
1130am-230pm (last order)
530pm-930pm (last order)

Till then,
Z

Labyrinth x Tiger Beer Singapore | ThumbsForFood

In conjunction with Tiger Beer Singapore's Uncage campaign, we were invited to Labyrinth for food tasting. The uncaged personality was actually Labyrinth's founder, Chef Han Li Guang. Chef Han prepared a special 7-course dinner, of which some dishes were infused with Tiger Beer. 

We were served with Tiger Beer at the start of the meal. We tried Tiger Radler as well, which we felt was like a champagne and would appear more to ladies. 

Tiger Beer National Day Edition

The first up on the table was bread served with dip. The dip served complementing the bread was very unique. On the left hand side of the photo below is Balsamic Vinegar in the form of a jam paste, followed by Olive Powder and Espuma Garlic. I thought the Olive Powder was a bit too bland. I particularly enjoyed the Espuma Garlic as I felt it went really well with the bread. 

Bread and Dips

Next up, is an Amuse Bouche. It is a bite-sized portion of food served before the meal. The one served in Labyrinth is apple flesh sitting on Apple Beer Sorbet. It is a very light start to the meal.

Amuse Bouche

When we were served the Fish and Chip Beer, we were quite surprised. Where's the Fish & Chip? It was kind of hard to believe that the Martini glass in front of us was actually Fish & Chip Beer. But, yes, it was actually made of Tiger Beer Jelly on the bottom most later, followed by Cod & Potato Espuma and Crispy Garnishes. 

Fish & Chip Beer

This rendition of Fish & Chips was definitely something that we've never tasted before. It was definitely refreshing. We thought that the beer jelly really made the whole dish more refreshing. The Cod and Potato Espuma was smooth and complemented really well with Beer Jelly. Unfortunately, this dish is only available during the National Day August period. I look forward to it being placed into Labyrinth's fixed menu.

Fish & Chip Beer

It was also a visual feast to witness Chef Han and team whipping up the various dishes in front of us. Plating was definitely an art and being able to see how much thought and care was placed into each dish was really a pleasure.

Labyrinth Chilli Crab is one of their signature dishes that can be found in their usual dinner menu. The one that we were served with on the day had a twist to it as the Soft Shell Crab was fried in Tiger Beer Batter. I was really surprised by how delicious Chili Crab Ice Cream could be. It was cold, but the taste literally exploded in the mouth. The Beer Batter Soft Shell Crab was done nicely but, I personally felt did not have much of Beer flavour. Nevertheless, this dish was outstanding in flavours. 

Labyrinth Chilli Crab

Next on the menu, is their Main Course, Satay Steak. We felt that the portion was really generous and it was a bit too much considering that there were so many courses. The satay flavour was really quite strong and vivid. Personally, I would prefer the usual plain steak as I felt the Satay flavour became too overpowering after awhile. The Pan Seared Foie Gras and Peanut Mochi complemented really well with the steak and was consistent to the whole concept of the dish.

Satay Steak

Very well-cooked and flavoured 

Radler Meringue Tart is a deconstructed dessert. It meringue is made from Tiger Radler and combined together with Lemon Curd and Tart Crumbs. I like that the dessert is light, refreshing and not too sweet. I couldn't taste the Radler though. This dish is also not on the usual menu.

Radler Meringue Tart

Singapore Breakfast was a really interesting dessert and surprised me. The chefs placed eggs in traditional rooster bowls and started torching them. All of us were quite intrigued as to what this dessert will turn out to be like. 

Preparing Singapore Breakfast

Well, it is actually just the egg shell on the outside but panna cotta with mango on the inside. When you break it open, it really does resemble the anatomy of the egg! And it is served with Chocolate Sauce (Served in Soy Sauce bottle) and Almond Powder (Served in Pepper Bottle). The Tarik Creme Brûlée was served alongside which resembles the traditional tea served alongside the eggs. It is a really creative dish and tastes amazing! Would definitely want to have more of this!

Singapore Breakfast

Panna Cotta with Mango Puree

I thought that the Petit Fours were actually not necessary after Singapore's Breakfast. Petit Fours consists of Star Fruit Jelly and durian kueh-like dessert. Personally, I felt Petit Fours were not very out-of-the-ordinary and was forgettable in comparison with Singapore Breakfast.

Petit Fours

Overall, Labyrinth serves up unique dishes that gives local dishes a unique and impressionable twist. From the dishes that were whipped up, we could see that Chef Han took a lot of effort to fine-tune them and prepare them to ensure that they are all palatable visually and taste-wise. 

Dinner is 5 courses priced at $98+, with only Service Charge and no GST. I would be back to try their famed Chendol Xiao Long Bao and other dishes.

Labyrinth

Store Front

We would like to thank Tiger Beer and Labyrinth for hosting us for this event and we truly enjoyed the dinner.

Labyrinth 

5 Neil Road
S(088806) 
(opposite Maxwell Hawker Centre, right outside Duxton Hill entrance)

Open from Tuesday to Sunday
Closed on Mondays
Dinner | 6:30pm to 10:30pm 

Tel | (65) 6223 4098
Email | info@labyrinth.com.sg
http://www.labyrinth.com.sg/contact.html

Cheers, 

Y

Mooncake Festival 2014: Marina Mandarin | ThumbsForFood

The time of the year has come for us to feast on mooncakes again! I have always loved celebrating Mid-Autumn Festival since I was a child. My favourite part of the festival when I was younger was playing with the lanterns and burning them up at the end of the night. Sadly (or luckily), I have stopped doing it in the recent years but well, I still enjoy the day!

I am not a huge fan of traditional mooncakes because I often found the paste too sweet for my liking. My favourite kind of mooncakes would definitely be durian mooncakes! Well, but I will still eat traditional mooncakes just because it feels more traditional and goes together better with hot tea.

For people who also prefer traditionally baked mooncakes that are not too sweet, Peach Blossoms at Marina Mandarin would be a good choice as they offer the healthier choice (less sweet) option.

Eight Treasures (8-yolk) White Lotus Paste 低糖八宝(八黄)白莲蓉. Each Eight Treasures (8-yolk) with White Lotus Paste Mooncake is freshly baked and contains generous servings of eight egg yolks. The round shape of the 6½ inch pastry represents the family circle and is an ideal gift set for all to savour with family and friends.

Mini Yolk Charcoal Black Sesame Paste with Melon Seeds and Gold Dust 迷你黄金黑芝麻.A new creation this year, the Mini Yolk Charcoal Black Sesame Paste Mooncake with Melon Seeds and Gold Dust which comes in a gift set of eight, makes for the perfect bite-size treat. The aromatic black sesame paste which complements the savoury egg yolk flavour, adds a refreshing twist to tradition. 

Pine Nuts with White Lotus Paste 低糖松子白莲蓉. The Pine Nuts with White Lotus Paste Mooncake provides an alternative for a guilt-free festive celebration as pine nuts are high in anti-oxidants and help prevent coronary artery disease and strokes.

This is my favourite of all the mooncakes available. Definitely a must-try.

Other flavours that are available:

• Single Yolk with White Lotus Paste
• Double Yolk with White Lotus Paste
• Mini Yolk With White Lotus Paste

 

On a side note, they actually provide tea pairing with the mooncakes.

Mooncakes and premium tea selections are available for takeaways at Peach Blossoms from 1 August to 8 September.

For reservations and enquiries, please call 6845 1118 or email peachblossoms.marina@meritushotels.com.

Operating Hours:

Peach Blossoms

Monday to Friday: 12pm to 2.30pm, 6.30pm to 10.30pm

Saturday, Sunday and Public Holiday: 11am to 2.30pm, 6.30pm to 10.30pm

Are you looking forward to Mid-Autumn Festival as well?

Love,
Z

Carvers & Co. | ThumbsForFood

Carvers & Co., is a new bistro that will be officially opening its doors this Sunday, 8th June. We were thus, honoured to be invited to try out this new place.

Carvers & Co. joins many new cafes and restaurants in the Katong/ East Coast road area. It is run by chef and fitness trainer, Sarah Lin. She was inspired by the cooking techniques and tradition through her farm stay in Southern Italy which was later fuelled by her own passion for cooking for friends through "supper clubs" and other events.

Exterior of Carvers & Co.

As we entered the restaurant, we realised that the space was actually quite small and cozy. It has a seating capacity of about 40 people. Furniture were arranged in a way that encouraged communal dining in groups. The interior was decorated with paintings, some shelves and the colours of the place made the place feel friendly and welcoming.

Interior

Display

Paintings on the wall

Table decoration

Carvers' & Co. serve a range of drinks. The highlight would be their coffee. The coffee here are brewed with beans roasted by Common Man Coffee Roasters. You may also speak to the barista and staff to request for pour-overs featuring single origin coffee beans from reputable roaster around the world. These coffee are specially hand-picked by Carvers & Co. and vary from time to time.

If you are interested in learning more about coffee, they have coffee cupping sessions that welcome anyone to join on certain afternoons. Check out their Facebook page for more details!

We tried their Flat White which was aromatic and not too acidic. They offer other drinks such as craft beers, organic colas and wine for those who prefer something else.

Flat White

We tried one of the craft beers, called Palm beer which is a Belgium beer. The beer is supposed to go well with the candied bacon. They also recommend the Massachusetts Pale Ale (No.9) but it was out of stock for the night. 

We really liked the Candied Bacon which kind of taste like "Bakkwa". It is a good snack to go with some beer. The bacon is baked in honey and paprika which brings out the malty flavour of the beer, making it creamier.

Candied Bacon

Next up, is their signature brunch item, Truffled Egg-in-the-Hole Toast with Bacon Jam. It is usually served with Candied Bacon as well. Brioche bread is used in this dish where the centre of it has a hole where the pour in a fresh egg. The truffle taste was consistent and we felt sufficient. On the side, bacon jam is served atop a crouton. It was our first time tasting bacon jam and we really liked how the salty bacon was emulsified into a jam that had a balance of both sweet and salty flavours. 

Truffled Egg-in-the-Hole Toast with Bacon Jam

Bacon Jam

Another signature brunch item is the Peanut Butter & Banana Fench Toast. It is served with maple syrup and toasted walnuts. I felt that the edges of the toast were a little too burnt. Other than that, it was really a pleaser especially for those who have a sweet tooth. Really, banana and peanut butter makes a killer combination.

Peanut Butter & Banana French Toast

Signature Brunch Items

Carvers & Co. also prides itself with their signature hearty roast meats that can be enjoyed individually or ordered whole and shared. Their choice of roasts varies weekly. You can order their Carvers' Plate which consists of Gammon Ham and carvings of Roast of the Day served with caramelized onions and potato hash. Half a roast is usually at $80 for 4-6 people while a whole roast is at $150 for 8 to 10 people. 

Thyme and Rosemary Turkey with a Cider Glaze was served that night. Just look at how beautifully roasted it was! The skin of the turkey was glowing from its marinade.

Thyme and Rosemary Turkey with a Cider Glaze

The turkey was served with Creamy Mash and Caramelised Carrots.

Sides with Turkey

The Creamy Mash was really creamy, smooth and tasty. I'm sure it will be a popular side dish on its own.

Creamy Mash

Personally, I don't really like carrots when they are too raw because the raw carrot flavour is too overpowering for me. Mmmm, but, caramelised carrots are hard not to enjoy because they are sweet and crunchy! The raw flavour of the carrot is totally nonexistent.

Caramelised Carrots

The turkey skin was a favourite amongst the foodies present for it is one of the most flavourful part of the turkey. Turkey meat tends to be generally drier and tougher. We could taste some of the fragrance of the herbs used in the meat but, I felt could be made more tender. I wonder if a pairing of some homemade gravy and cranberry sauce might add more flavour?

Turkey meat

One of their other signature roast is Porketta with Crackling and Apple Chutney. Porketta, or otherwise also known as Porchetta is actually an Italian tradition where the body of the pig is emptied and arranged with stuffing and roasted. The porketta is seasoned with herbs such as garlic and rosemary. The crackling of the Porketta was the highlight as it so light, crispy and tasty. The meat is well-seasoned but I thought it could do with more moisture.

Porketta

Porketta carved meat with Crispy Skin

Summer Panzenella is one of the two salads that Carvers & Co. offer currently. It is a  tuscan tomato and bread salad tossed with basil and fried capers. The addition of fried capers is not commonly found in salads but, I found it gave the dish a distinct sour and savory taste. 

Summer Panzenella Salad

We got to try their fries with garlic aioli and anchovies. It was an interesting combination of anchovies with fries. I thought it was refreshing pair and enjoyed the combination. 

Fries with Garlic Aioli and Anchovies

We felt the Wagyu Steak was the highlight for the night for us. The portion shown below is for 2. If I am not mistaken a portion for 2 is at $75. It really is a generous portion! I enjoyed the garlic and caramelized sides as they give a good balance to the red meat. The doneness was medium which we felt appropriate. It was done evenly and the meat was really tender. We would recommend this dish for all steak lovers! The price is also pretty reasonable for the quality and portion!

Wagyu Steak

Wagyu Steak

Last but not least, our tasting night ended off with Berries crumble served with Ice Cream! It was served hot and the sourness of the berries went well with the sweetness of the crumble and ice-cream.

Berries Crumble and Ice Cream

We would like to thank Sarah, Kimberly and the team for the invite. We gained some knowledge of coffee as well during the cupping session. We would love to visit Carvers & Co. again to try out their other items on the menu.

Carvers & Co. 

Opening Hours

Tuesdays to Sundays, 10am to 10pm (last orders at 9.30pm)

Brunch 10am to 2.30pm
Snacks 2.30pm to 6pm
Dinner 6pm to 9.30pm

Address

43 East Coast Road

Singapore 428764

Reservations

6348 0448 or commune@carversand.co

Web

www.carversand.co

​Social Media

Facebook 

https://www.facebook.com/CarversandCo

​Instagram @carversco

 

Upcoming Promotions

Father’s Day (15 June) – Further details will be available at Carvers & Co. Facebook page

Cheers, 

Y