tesss

Nonya Bong was first thrown into limelight when S F Seetoh did a visit and since then, they have not looked back. Eat until pain is a mantra Chef Jeffrey has held dear to and eat till peng I hoped when we embarked on this private dining adventure at Nonya Bong's. Recipes are collected since his grandparents' days and what are the odds of having both sets of grandparents peranakans and good cooks? The massive spread with doubles of each dish. Kueh Pie Tee Turnip, bamboo shoot, prawn, chilli sauce These little hats are so uniquely peranakan, it is almost rude not to have them at any peranakan meal. Here's the deal about Nonya Bong's kueh pie tees, they are made in house and so fresh, I have never eaten anything that comes this close actually. He even showed us the tools used and huge respect for these little cups made by hand. Machine made ones for sure have more consistency but for once, imperfection is perfection. Buah Keluak  Another quinessential, this nutty dish is ...

I had my eyes set on Serene's for a supper club session but with the restriction of her minimum 8 pax per meal, I had trouble filling those seats so I hopped onto the bandwagon when she offered us seats with a guest chef, Chef Toshio Tanahashi. Also known as a vegetable whisperer, he brings to table Shojin Ryori cuisine, Buddhist Vegetarian to be specific and I was really curious. Religion aside, I love my vegetables but to take on a full course of vegetables...had to be an experience of its own It was a full turn out of at least 20 people that night. We were all allocated seats and given menus. Sesame cake flavoured with gocujang and wolfberrt topped with fig These are from the husks of sesame seeds used to make the next dish on the menu. Without wasting anything, these husks are then made into cakes like those above. I would never have guessed these were sesame husks even with the nutty aromatic fragrance that came with it. Hand ground sesame tofu topped with smoked eggpla...

~Invited Session~ The best thing about being an Eastie is that's where the good food is (I can imagine lots of rejections), and good food not just withstanding to hawker food but also private kitchens. Chef Anon's humble abode is around Joo Chiat and we were treated to a different world up in his step up apartment. This view that pretty much sums up my rooftop experience, would have been lovelier right at sunset. Jiak offers whiskey pairings with their meals and you get 4 different whiskies to go with the courses. This utterly cute menu should not be missed, test your chinese reading skills by reading the menu! Prime Rib Lotus Root Soup Double boiled over charcoal  We started the meal with a bowl of homecooked goodness, overflowing with pork ribs and lotus roots. Not to mention, refills are readily available. I loved how sweet the soup is from all those hours of simmering - this definitely resonated with my cantonese roots. Signature Foie Gras Ngor Hiang  On the saltier side...

After seeing Dear Born appear on 8 Days, my interest was piqued at his prior experience with Waku Ghin. I'm sure the name already sells and for me particularly I wanted to see what techniques from Waku Ghin Chef Christopher would bring to table - were there similarities? What makes Dear Born tick? Booking a table was not the easiest task on earth - we went through so many emails over the dates that kept getting sold out. Then the surprise menu that nobody knew what exactly we were having except it fell in the category of grains, greens and seafood. Audacious I'd say in this gourmet private dining scene and nearly everyone is raring to showcase what they can do with an assortment of proteins. When we first entered his humble abode, we were treated to a round of drinks. Gin was the showcase and I'm sure the guys had more fun at this table actually! Hi Chef Christopher! Table setting. Chickpea  Edamame Hummus  Local Snapper Riclette  Starters had me at wow, the presentation ...