I was recently at The White Rabbit, so here’s a sneak preview of what’s coming your way this festive holiday!
Housed in a charming and scenic old chapel off the Dempsey area, your dining experience will not be any less than enchanting.
Archive for the ‘# Restaurant Reviews’ Category
The White Rabbit
Babalicious Food Extravaganza
From 25 November to 4 December 2011, Foodfare presents an authentic spread of Peranakan buffet lovingly prepared by renowned Peranakan Chef Philip Chia and their Executive Chef from Vanda Terrace.
Peranakan cuisine, a brilliant fusion of Chinese and Malay cooking, involves hours of complicated preparation and history to boot; its cuisine is passed on generations after generations, and Chef Philip has picked up invaluable cooking tips that will promise an authentic and traditional affair.
Din Tai Fung
Din Tai Fung is a name familiar to many, with roots dating back to Taiwan more than 30 years ago; Din Tai Fung has created impact in Singapore since 2003. Whenever I crave for xiao long baos (steamed pork dumplings), Din Tai Fung comes to my mind instantly.
One of the newest outlets in Singapore, the outlet at Resorts World Sentosa is huge –you’re bound to score a seat even during peak hours.
French Marche Event
From now till 27 November 2011, immerse in all things French at the French Marche held at Plaza Singapura Main Atrium. It is put together by the French Chamber of Commerce as a part of the French Festival Singapore 2011. A range of French regional specialties and products are presented in a setup similar to a typical French marketplace – it is an ideal place to start on your cultural journey, and shop like you’re in France!
It is also a great opportunity to speak to the French booth owners and get insightful culinary tips, or even have a casual chat to learn more about their culture. You will also get to sample the flavours of different French regions, and find authentic French delicacies and produce comprising wines, cheeses, preserves, foie gras and more.
Prima Taste Kitchen
If you’re hankering for local fare in the bustling Orchard area, and wish to steer away from the food courts or travel to the suburban for hawker fare, you may consider heading down to Prima Taste Kitchen where they house an expansive menu of local delights at the comfort of a clean, hygienic and air-conditioned environment, where wait staff are more than happy to serve you.
The Tastings Room
The unassuming location along the first floor of Marina Square does not quite prepare you for the exquisite dining experience behind its doors. The Tastings Room embodies both the pleasures of gourmet food and wine, minus the exorbitant prices.
As you enter, on the right sits the glass-encased wine cellar that holds a phenomenal offering of wine varieties. The dining area exudes a casual vibe; the interior bears no resemblance to elegant and upscale French restaurants despite the dominantly French-influenced menu.
Executive Chef Elvin Chew helms the kitchen and is no stranger to accolades. Among them is the Gold Medal award in West Australia Oceanafest Restaurant of Nation Culinary Competition. Here’s to supporting our local talent!
The Tastings Room makes food and wine pairing a painless experience with 3 wine recommendations within the menu for each dish –no more fretting over which wines to choose or awkward moments of choosing the wrong wines. The best thing is that you can order wine by the glass without having to purchase them by the bottle –you can choose to have a full glass or a smaller portion, with most under $10.
Sepia (Sydney)
My first meal that I had in Sydney was a dinner at Sepia Restaurant and I loved it so much that I went back again on the very last day of my short stay there. This review documents my experience there on the first visit.
Recently named Vittoria Coffee Restaurant of the Year in the Sydney Good Food Awards 2012 and is one-fifth of the list of 3-hatter restaurants (alongside Bilson’s – which unfortunately ran into troubles, est., Marque and Quay). Just so you know, I chose to visit Sepia on a friend’s strong recommendation and not because of the awards.
The dishes that I had that evening made up the Degustation menu (AUD$150). Last I heard they have since expanded their degustation menu from 9 courses to 14 courses! How’s that for choice?
Toby’s Estate Coffee
Toby started his coffee business in his parent’s garage right down under in Australia. Since then, he has expanded his garage to a coffee chains and now he is in Singapore selling his specialty coffee. In this cafe, you’ll see this huge machine when you enter. That machine is where raw greenish colored coffee beans are roasted into the dark fragrant coffee beans we have come to know.
Many of us are well aware of drinks like Americano, Latte and Cappucino which are all Espresso based drinks. Espresso is a liquid extract of the bean extracted with the help of an espresso machine. But there are at least a 50 other variations of these Espresso based drinks and commercially practiced, at least (see wiki) methods to brewing coffee.
Van Houten Cocoaphilia
Van Houten has been around for a very, very long time. Its rich history dates back to 1828 when Casparus van Houten Sr. patented a method to inexpensively process cocoa. Later his descendant, Coenraad Van Houten, created the Dutch Process to make chocolate powder more soluble in water.
Today, in year 2011, they are still one of the top leading brands of chocolate that is sold worldwide. I am sure for most of us, Van Houten chocolates are one of few chocolates that we grew up with. I remember melting the chocolate dragee with the almond center in my mouth. Sometimes I’ll just hastily chew on the whole chocolate to see what I get from a bag of Fruit and Nut mix. I love the Van Houten Assorted Neapolitan, with Milk, Mocha and Orange flavors. It’s one of the Chinese New Year Treats I’ll attack, my favorite being the orange flavor.
At some point of times in our life, we have had a taste of the luscious chocolates from Van Houten.
Cocoaphilia aims to reach out to chocolate fanatics like me and tells us that we are not alone. Below are a few photos from the event and I hope they pique your appetite for a bar of Van Houten chocolate at the end of the post.
Triple Three
Triple Three at Mandarin Orchard has in the past served buffets of different themes. This time, they have brought Hokkaido to the buffet table. Jumping onto the Seafood buffet bandwagon, Triple Three has brought in fresh, air-flown seafood. I cannot begin to explain how fresh the seafood are. Nothing tastes worst than raw, fishy seafood that aren’t fresh.
I attended the buffet on the opening night of the buffet spread and we were treated to a surprise – a Live demonstration of preparing a Yellow Fin Tuna. Triple Three impressed by going to the extent of flying in a whole Yellow Fin Tuna.
It was definitely an eye-opener for me because for one, I have never seen a whole Yellow Fin Tuna up close before. And, to have a Japanese chef prepare and slice up the fish before me was definitely delightful.
glennleems