#steveexplores2021

Today is a cultural day of discovery for me and my mum with Monster Day Tours as we embark on a journey of the senses around Little India.

Our first stop is the mural titled “Cattleland” by Eunice Lim. The mural depicts images of buffaloes, clouds and flowers with the number 52 prominently displayed to commemorate the celebration of the nation’s 52nd birthday.

Our next stop is the former site of the Kandang Kerbau Hospital (now known as the K.K. Women's and Children's Hospital) which is listed in the Guinness Book of World Records as the world's busiest maternity hospital with 39,856 deliveries in 1966.

Next up is a mural by Jaxton Su which depicts horse racing and garland-making, and the Shree Lakshminarayan Temple which is the first dedicated place of worship for North Indian Hindus. One interesting thing to note is the color combination of red and white to symbolize purity. 

During our morning tea break, we stopped by the former house of Tan Teng Niah which is the last surviving Chinese villa in the neighborhood. The villa is a testament to the great cultural diversity in Singapore, with various architectural influences from around the region. The conserved building is earmarked for commercial use only and is currently privately held.

Next two stops on our cultural walking trail includes the mural, “Traditional Trades of Little India” by Psyfool and the Sri Veeramakaliamman Temple. Interestingly, communities in the past liked to live around the temple as it is typically the tallest structure in the neighborhood and is believed to be able to protect homes from lighting.

To expand our horizons, the tour guide also took us on a tour of the areas around Little India where we will seldom come across including Krsna’s Free Meals which offers free food for the community, the Zhong Clan Association Singapore, and the Kampong Kapor Methodist Church.

As we come to the end of the tour, we took a leisurely stroll to discover the beautiful artworks and murals scattered around the neighborhood such as “The Working Class Hero” by Zero and “Daily Delivery” by Didier Jaba Mathieu.

One fun fact that I discovered today was a mural located near the famous Mustafa Centre titled “Folding Dreams” by Eunice Lim. The mural depicted beautifully folded handkerchiefs which symbolizes the entrepreneurship spirit of Mr. Mustaq Ahmad who started his business at a young age selling handkerchiefs along side his father.

After a morning of walking, it was time for a quick lunch before venturing into “Slurping Good” which is an interactive experience focused on the humble instant noodles. Overall, the museum is built for the generation of Instagram with tons of photo opportunities.

It is the Christmas season which means it’s time for my family’s annual Christmas seacation! For this year’s festive season, the family decided to embark on a Nordic Christmas Adventure on-board Dream Cruises World Dream.

First item to check off the list on-board the ship is to catch the festive show filled with Holly Jolly cheer featuring lots of acrobatics and humor.

Second item to tick off my family’s seacation checklist is time at the pool with lots of trips down the exhilarating water slides.

Third major activity to complete is taking part in fun trivia sessions and creating custom souvenirs in arts and craft workshops.

Next item on our checklist is immersing ourselves in the metaverse with exciting virtual reality experiences and games at the Esc EXPERIENCE LAB.

And the last item on our checklist is to catch the colorful light show and bid a farewell to our Nordic Christmas adventure. Wishing everyone a very Merry Christmas!

To celebrate the festive season, At-Sunrice GlobalChef Academy collaborated with Chef Daniel and Tamara Chavez from Canchita Peruvian Restaurant to create a “Christmas in Peru” featuring a 7-course meal celebrating household Peruvian classics.

Before the start of the dinner service, Chef Daniel and Tamara Chavez made a special appearance to welcome all of the guests and to briefly introduce the dishes that we are about to sample.

We decided to order two festive cocktails to pair with our dishes, consisting of a drink with corn and corn milk and another drink with ceviche stock. It was not the most appetizing drinks and it was definitely a huge miss for us.

Here’s a quick look at the seven-course dinner:

CEVICHE NIKKEI: Hokkaido Scallops, Cucumber, Nikkei Tiger’s Milk, Sweet Potato, Radishes.

Lovely start to the evening with a dish that is hearty and refreshing.

CHRISTMAS EVE CAUSA: Potato and Aji Amarillo Salad, Red Quinoa, Salsa Golf, Avocado Puree.

Another great dish with the red quinoa providing an added layer of crunch and aroma to lift up the overall texture and flavors of the dish.

MAIZ & HUACATAY: Grilled Baby Corn, Huacatay & Uchucuta Sauce, Fresh Cheese, Toasted Almonds, Fava Beans.

Love the flavor profile between the grilled baby corn and fava beans to create an intense savory taste that is very satisfying.

TURKEY MINI AGUADITO: Peruvian Traditional New Years Soup, Turkey, Red Quinoa, Coriander, Rice, Dark Beer.

One of the best ways to enjoy leftover turkey by dicing them up and letting them swim in a beautiful broth filled with notes of botanicals and bitters.

CHICHARRON: Crispy Pork Belly, Apple and Pecan Salad, Andean Mint Mayo.

The flavor is well balanced with the apple and pecan salad helping to cut through the fatty pork belly. One area of improvement is the chewiness of the pork belly which could be quite hard to get through it.

FRESAS ALEGRES: Soursop Mousse, Strawberries, Orange, Kiwicha.

Refreshing light dessert to prepare diners for the last dish of the day.

TRES LECHES: Moist Coconut Cake,  Pineapple Compote.

The coconut cake was dripping in coconut sauce and it might only appeal to fans of coconut desserts served in this manner. The pineapple compote helped to provide that much needed acidity to the dish to reduce the heaviness of the coconut cream.

So for the final question: Will I visit Canchita Peruvian Restaurant to savor more Peruvian Cuisine?

And my answer is yes! Overall, the seven-course dinner was a delicious showcase of the offerings from Chef Daniel and Tamara Chavez, and I am excited to visit their restaurant at Dempsey Hill to dive deeper into Peruvian culture and cuisine.

During our bikecation at The Warehouse Hotel, we celebrated the festive season with a five-course 'Discovery’ lunch at The Corner House which is celebrated for its concept of ‘gastro-botanica’ which be defined as “a contemporary cuisine that puts equal focus on the proteins and the botanical elements on the plate”. The restaurant is honored in the Michelin Guide and Asia’s Top 50.

During our lunch session, we were lucky to secure a table overlooking the beautiful lush greenery.

Before the meal, we were offered a delicious bread plate featuring warm, light, and fluffy bread. We finished everything within minutes and immediately ordered a refill.

1st Dish ETHNIES / COUNTRY / SOUL: Selection of trios representing the region - Malaysia/Singapore (Seafood otah/ brioche/ comte cheese), France (Chicken liver/ sour plum/ cracker), and Japan (Koshihikari/ wagyu./ yuzu kosho).

A great way to start off the gastronomical journey with unique fun twists on regional flavors, leaving you wanting more and waiting in anticipation for the next dish.

2nd Dish SEASONALITY / FUN / FOUNDATIONS: “Moules-frites” featuring Bouchot mussels in vinegar dressing, potato and leek soup with some light curry flavors, and some curry leaves in the pomme pailles.

I love the reinvention of a classic dish with familiar Indian spices which makes me feel like I am dining at home with friends.

3rd Dish CLASSIC / DUO / ANGLES: “Surf and Turf” Pho with roasted langoustine swimming happily in a beef broth packed with so much umami, and topped with fried noodles.

Let’s just say that I want all of my pho to be served to me in this manner in the future.

4th Dish OLD / COMFORTING / SAFE: Salmon, cooked to perfection, where the fish just flakes off with a light touch of the fork. The fish has a silky soft sweetness balanced by a natural saltiness that is nostalgic and comforting to me, reminding me of my year-long postgraduate adventure in Japan. I guess its time for me to experiment more with the sous vide method using my Anova Precision Oven at home.

5th Dish CHILDHOOD / DIVERSITY / ADAPTING: The chef’s own unique take on “ginger and spring onion pork” where the combination of ginger and spring onion was maintained and highlighted to keep it familiar and comforting to diners. The dish definitely reminds me of my childhood culinary adventures with my parents where we would travel around Singapore to savor fun and unique dishes, from sitting by the roadside with the cars zipping past us to standing in line for hours under the red hot sun.

As deserts draw near, we decided to order a couple of bubbly drinks to pair with the cooling cucumber sorbet to cleanse the palate.

6th Dish CHALLENGE / TAMING / VISION: A triumph of flavors and textures, blending coffee and durian with orange zest and slices, paired with a crunchy disk to tame the king of fruits into a sweet savory dish that is accessible to gastronomy fans. A shining star in the flavorful journey of discovery by the chef.

Lastly, we were served with a trio of sweets to end our meal. I shall not spoilt the surprise so all I can say is: do not be deceived by its looks. Just try it and you will fall in love instantly. 

Is it worth making a trip to The Corner House? Is it all hype?

I can assure you that it is worth your time and effort. Dining at The Corner House feels like being invited to be a guest at a friend’s home. It is comforting, familiar, and gentle. You feel at ease and you are surprised at the innovative perspectives on display in the dishes, leaving you with a smile as you end your meal while thinking of the next excuse to dine here again.

It is my wife’s 2nd visit to The Corner House and she is already planning her 3rd visit. That is very rare for her picky palate and I am hoping she will be adding me to her next trip.

Wishing everyone a Merry Christmas and looking forward to welcoming everyone to our virtual wedding ceremony soon!

As we countdown to our big day at the end of the year, we felt that we needed a break from all of the preparations and enjoy the festive season. So we decided to have a fun bikecation where we bike to The Warehouse Hotel for a leisurely two-day stay without online meetings and conference calls.

Cycling to The Warehouse Hotel is relatively simple as you bike along the Kallang River, head up to The Merlion Park, and follow the Singapore River as you go through Clark Quay to reach Robertson Quay. Once we reached the hotel, we simply parked our bikes inside the hotel and the hotel staff helped us to store it. The hotel also offers bikes for guests to cycle round the neighborhood to explore the riverside life.

Thanks to a dear friend, we were able to upgrade to a spacious River View Room. The room was generally clean with a large bathroom and the typical amenities. One of the highlights of the room was a Bluetooth Bang & Olufsen Speaker with an amazing Spotify song list specially curated by DJ KFC for the hotel.

Once we have settled in, it was time to have a drink at its Lobby Bar which serves impressive craft cocktail concoctions.

Our first round of drinks featured THE GOLDEN AGE (saffron gin & vermouth, verjus, shoyu, olive tapenade) and BARBARELLA (hibiscus gin, elderflower, raspberry, egg white, earl grey). The drinks were balanced, full bodied, refreshing, and perfect for the festive season.

After nursing our drinks for an hour, it was time for another round with the B.B. King featuring banana sous vide in whisky to create a silky smooth aromatic spirit mixed with smoked maple syrup and barbecue bitter. It is a drink that you only need to savor once to fall in love with it.

Before the rain clouds rolled into town, we took a quick dip at the small pool accessible by the staircase on the 2nd level. There was minimal privacy from the street and the surrounding buildings, and the view was non-existent so hotel guests can definitely skip it.

Since The Warehouse Hotel is part of The Lo & Behold Group, we had to enjoy a meal at Po which features a refined modern Singaporean concept on local classics and staples.

Below is a quick round-up of our favorites from the breakfast menu:

HERBAL PORK BONE BROTH: Tender US Prime pork ribs, 8-hour rich white Sarawak pepper broth, freshly fried charcoal Chinese dough fritter.

The soup was delicious though it seemed to lack that extra bit of umami with the pepper being too gentle for my taste buds. The pork ribs were tender and juicy but I prefer it to be less fatty.

COLONIAL CHICKEN CURRY: Simmered chicken and potatoes served with crispy roti prata or jasmine rice.

One of the best chicken curry that I have savored these past few years and the roti prata has just the right level of crispiness and body to soak up all of the juices without losing its crunch.

CHEE CHEONG FUN by CHEF BEN YEO: The famous artisan take on a local favorite served with soya sauce, sweet sauce, peanut sauce, fragrant oil and sambal chili. 

My wife simply adored this version and she did not usually like chee cheong fun at all so it is a good indication of how good the dish is.

HEARTY ENGLISH BREAKFAST: Sunny side up eggs, chicken sausages, crispy smoked bacon, herb potatoes, mushrooms, vine tomatoes.

Standard breakfast fare done right and lives up to expectations though it is a little bit lackluster compared to its unique perspectives on local dishes. I would have loved it if the classic English Breakfast was also given its own twist and flair.

And with that we end our two-day bikecation at The Warehouse Hotel and for the big question on everyone’s mind right now:

Was it worth it? Would I return for another stay at the warehouse?

The answer is a resounding yes mostly due to its excellent service, its amazing lobby bar and flagship restaurant, and its strategic location to Robertson Quay and Clark Quay for wining and dining. 

Small suggestions for improvements include better cleaning in the rooms as I can spot dust and stains under the tables and shelves, and better use of the pool area for amenities that might make more sense.

Counting down to our big event at the end of the year!

One year has passed since I met the love of my life and we decided to celebrate this important milestone on 28th November with an intimate dinner date at Nouri which was honored in Asia’s Top 100 List for its crossroads cuisine that celebrates the intersection and convergence of various ingredients and cultures from different regions around the world.

Once you step into the restaurant, you will notice its minimalist decor which allows diners to feel comfortable without distracting them from the main focus of the restaurant.

I love the open kitchen concept as I can clearly see how our dishes are being meticulously prepared and appreciate the brilliant design of the workspace with its highly efficient workflow which moves like clockwork.

First course: Bread and Broth - rye sourdough, silken cheese, vegetable broth.

The silken cheese tastes light and fluffy, resembling a delicious bowl of chawanmushi while the vegetable broth is an intricate alchemist’s brew comprising of 7 vegetables.

Second course: Snacks with a decadent roll filled with caviar. Delicious though not too memorable in the grand scheme of things.

Third course: Scallop and Pumpkin - aged Kent pumpkin fondant, pan-seared Hokkaido scallop, pumpkin consommé.

Lovely combination of flavors from the sea swimming in a comforting bowl of pumpkin consommé which helps to warm up the palate for the next line-up of dishes.

Fourth course: Lobster Kanzuri - Boston lobster, fermented Japanese chilli paste, capsicum piperade.

This dish ranks among one of my favorite lobster dishes of all time, with the succulent firm meat cooked to perfection, and complemented by the mild flavorful Japanese chilli paste and capsicum piperade.

Fifth course: Acarajé and Vatapá - Afro-Brazilian fritter, turmeric and coconut sauce, salted prawn vatapá, okra caviar.

Easily the best dish of the night in terms of flavors and presentation. I was lost in the deep beautiful colors in my plate and I was wowed by the outstanding silky smooth curry which is a perfect display of the immense culinary talent of the restaurant.

Sixth course: Strawberry and Tomato Salad - pickled strawberries, Japanese tomatoes, preserved root vegetables, oscietra caviar.

Although this dish was meant to invoke flavor notes from kimchi, the shiso leaves used in the dish was a bit too overpowering while the sweetness from the strawberries and tomatoes did not really do much to blend with the rest of the plate. Overall, a good attempt though it can be a miss for some diners.

Seventh course: Ras el Hanout - spice crusted grouper, fig chutney, sauce matelote.

Based on online reviews, some diners did not seem to enjoy this dish due to its texture. However, I did thoroughly enjoy the grouper with the spices and chutney working really well together. My only minor note for improvement is the sauce which can be a tad too sweet for the delicate piece of fish.

Eight course: Pigeon Marmalade - Brittany pigeon, buah keluak mole, pickled onions, cacao nibs.

Introducing the diva of the night - an exquisite piece of pigeon with flavor notes similar to an incredibly well-cooked piece of liver with sweet earthy notes accentuated by the intense deep mole while the sesame seeds, pickled onions and cacao nibs brighten up the dish with its crunch and acidity. This dish truly deserves its spot as the main in the entire menu, shining brightly among its worthy peers.

Ninth course: Pre-Dessert featuring a light sorbet served with a dash of white sparkling wine which is always a winner in my books.

Tenth course: Borscht - frozen yoghurt foam, beetroot and blackberry sorbet, honeycomb, aromatic herbs.

A great way to end the night with a light and aromatic dessert that was not too sweet and overpowering.

Last course: Mignardises featuring strawberry kombucha and a medley of sweets. The sweets were fabulous though the kombucha could be improved as it tastes a bit like cough syrup. A quick consideration to substitute it with a citrus kombucha to contrast with the rest of the plate.

Now for the big question of the night: Was it worth it? Would I return again?

The answer is a resounding yes. The overall dining experience felt like an elevated home-cooked meal with a vibe that resembles a laidback guesthouse. The majority of the dishes hit all the right notes with the Pigeon Marmalade and Acarajé and Vatapá being so memorable that I am dreaming of them as I write this review. Its hefty price tag is certainly justified and I would recommend the restaurant for special occasions with family and loved ones.

And speaking of special occasions, I proposed to the love of my life and she accepted! 

Special thanks to Nouri for being a part of our special occasion and for making us feel at home with your great service and delicious crossroads cuisine. We will be back in the future for our anniversary celebrations!

It is a weekend full of workshops to broaden our horizons on scents and for today’s workshop session, we are at TRT Concept store in Paya Lebar Quarter to participate in a candle making session organized by Oo Lab Lab.

The workshop involved selecting a base essential oil to pair with two modifiers to create a unique scent that suits our personality.

After an hour of experimentation, we finally decided on creating two unique scents: a floral fruity blend mixed with vanilla and muguet to invoke a refreshing and bright atmosphere, and a woody earthy scent with tea and wild flowers to create a calm and soothing mood. The chosen essential oils are mixed with soy wax and slowly cooled for an hour to create our own little candles for the festive period.

Special thanks to TRT Concept and Oo Lab Lab for organizing a fun Sunday workshop which helps us to deepen our understanding of scents and essential oils, and how it can directly impact our spirits and environment.

Looking forward to future pop-up events organized by TRT Concept and Oo Lab Lab!

As an avid tea drinker, I have always been interested to learn more about tea blending so that I am able to experiment at home. Imagine my delight at being invited to the PARKROYAL COLLECTION Apoteacary™ tea blending workshop by Super Farmers featuring a carefully curated selection of herbs, spices, flowers and fruits.

Each workshop participant was presented with a box of treasures containing 10 immunity boosting gems that are focused on nourishing the body, and improving overall health and emotional well-being.

During the workshop, Cynthea, founder of Super Farmers, shared her inspiration story of starting her business, and her vision of educating the general public on the origin of food and its therapeutic properties.

A couple of quick learning points from the workshop:

Kaffir Lime: Contains anti bacterial properties. Can be mixed with cloves to make a great mouthwash.

Basil: Helps individuals to adapt to medication and pollution. Can be used to make a tea to help protect your overall health.

Lemon Balm: Relaxes your body and helps to induce sleep. Can be mixed with coriander seeds to make a calming cup of tea.

True Cinnamon: Contains anti bacterial properties and helps to detoxify the body. Can be mixed with ginger, clove, star anise, cardamom to make your own non-caffeinated chai blend.

Pear: Contains a high level of copper and potassium. Dry the skin under the sun or in an oven (100-120 degrees Celsius for 20-30mins) which can be used for making a nourishing cup of tea.

Lemon: Use a zester to zest the yellow skin that can be used for brewing tea and cooking dishes.

As mentioned by Cynthea: “There is no science about it, it is all about instinct." "The plant that you are most drawn to, it has characteristics that you do not have but you need in life."

Following her advice to trust my instincts, I picked ginger, pear, and kaffir lime and placed the ingredients into a small tea bag to blend my first cup of tea for the day. It was a gentle, warm, and nourishing cup of liquid gold that my body needed as I was feeling a bit tired from a long week of work.

Special thanks to PARKROYAL COLLECTION and Super Farmers for organizing a fun and educational workshop where I learnt a lot more about tea blending and the need to better understand what we eat and drink.

Looking forward to experimenting more at home to perfect my tea blends so that I can share my learnings and experiences with friends and family.