I miss Sydney, in more ways than one. There’s a certain je ne sais quoi about the city and I love every bit of her.
Of course, having been cooped all the way in the West (of Australia) does make you envy every bit that the East Coast has to offer. I’ll like to think that that’s the same for every country (San Francisco and New York, and to a much, much smaller extent, Jurong and Changi)
By many accounts, Quay is THE restaurant to visit and Executive Chef Peter Gilmore is one of the most highly awarded and respected chefs in Sydney. Awards include Chef of the Year in The Sydney Morning Herald Good Food Guide 2012, 3 hat & 3 star rating in The Sydney Morning Herald Good Food Guide & Australian Gourmet Traveller Restaurant Guide respectively and to top it off, Quay was voted Number 26 on the coveted S.Pellegrino World’s 50 Best Restaurant’s list in 2011.
So, is Quay worth all the accolades?
Dear Reader/Media Friend,
First off, please accept my sincere appreciation for your humble support all these years. What first started out as a humble hobby blog back in November 2009, has turned into quite the blog with a decent readership within the last few months. Of course, this is no numbers game, where the blog with the highest readership stands to win a prize.
Sometime back in August 2010, in the midst of the much publicized food blogger saga, I defended the notion that food tasting invitations were acceptable. That notion still stands.
So why the U-turn then? I’ve realized that the current direction that my blog is headed towards is not where I first set out my blog to be – a blog to document my gastronomic journey. As such, I have decided that henceforth, HungryEpicurean will not be accepting invitations to any food tasting sessions.
Fret not, HungryEpicurean is not going to disappear into the abyss. This blog is here to stay. I invite you to continue on with me on this epicurean journey, albeit one without any advertorials or invited sessions.
Having had fond memories at 1 Caramel previously, I was definitely looking forward to returning –this time, for a Valentine Chocolate Workshop with 1-Caramel Cake Artist and Pastry Chef Ivan.
We learnt how to craft and decorate hand-made praline chocolates using Valrhona chocolates. In this post, I shall share with you 3 recipes, which you can easily attempt at home.
An addition to the string of restaurants The Lo & Behold Group has under its belt, Extra Virgin Pizza is located on the ground floor of Tower One of Asia Square along Marina View at Marina Bay in the heart of the CBD.
Its somewhat cheeky name is actually a reference to the quality and purity of extra virgin olive oil. Extra Virgin pizzas are handmade with globally sourced premium ingredients and baked to order in twin brick ovens. Untainted by artificial ingredients, Extra Virgin uses Italian double-zero flour, California organic Saporito tomatoes, and premium imported cheeses and toppings.
New to the fray East Coast Parkway, PizItalia serves up Italian-style seafood and aims to compete against its neighbouring seafood restaurants, Jumbo and Long Beach.
Dinner service commences at 5pm on weekdays and 12pm on weekends, wrapping up at midnight. When I was there at 4.30pm, tables were still being set up.
A stone’s throw away from the beach, diners can enjoy the occasional sea breeze while dining outdoors.
What started out as a small taqueria (pron: Ta-Ke-Ria) at The Cannery, Clarke Quay, Señor Taco now expanded into a full-fledged restaurant or Cantina in the quaint location of CHIJMES. A Taqueria is spanish for “Taco Stall” and Cantina practically means “Canteen”. They have definitely made their milestone with their new outlet.
Señor Taco serves a comprehensive array of Mexican street fare, from your Tacos, to your Quesadillas to the items that you’ve probably never heard of.
“The goose that lost its star” was how a friend of mine called it. Well, star or no star, I’m pleased to report that the Roasted Goose at Yung Kee in Hong Kong is as good as I remember it to be – 10 months ago! It’s good to know that some things just, never change.
Wah Lok at Carlton Hotel is somewhat of a stalwart in the highly competitive dim sum scene that we have here in Singapore.
Weekend lunches here are a packed affair, so advanced reservations are a definite must.
Christmas came and went, then New Year’s arrived with a bang. Before we realize it, Chinese New Year is just on the horizon. To all my readers and friends celebrating the festivities, here’s wishing all of us a bountiful new year ahead!
I was invited to the press luncheon of the launch of the Lunar New Year Luncheon Menu at Sky on 57 last Monday however as I was in Hong Kong over the weekend, I was not able to attend. From what I see on the blog posts of some of the bloggers who attended the luncheon, it was quite the event with Kagoshima Governor Yuichiro Ito gracing the luncheon. Chef Justin Quek and his restaurant, Sky on 57, was accorded a Certification of Recommendation from the governor himself. The Certificate of Recommendation is an affirmation that the dining establishment is serving up worthy ingredients from Kagoshima.
However, all was not lost, for I tried the Lunar New Year Luncheon menu last Friday. Of course, it was good that work ended early and that Marina Bay Sands was a mere 5 minute taxi ride away.
As part of Asia’s Dining Destination, we dined at Guy Savoy. Well… If you are like me and the thought of having a meal at Guy Savoy is only a parisan dream away, fret not, for Guy Savoy in Singapore at the Marina Bay Sands Integrated Resort has brought its popular concept from its Parisian flagship restaurant to our shores - ‘Bites and Bubbles’.
The menu allows guests to enjoy tasting portions of signature items from the fine dining French restaurant. Moreover, the menu changes on a frequent basis; the latest menu revision can be found here.