mycc

What strikes me as a fine chef is one who appreciates his creations and food like an art piece. While conversing with Executive Chef and owner of Trattoria Gallo D'oro, Silvio Morelli, I learnt much insight about his skills and knowledge in culinary arts.

Having received mentorship from Michelin 3* Chefs such as Paul Bocuse and Michel Guerard where Chef Silvio used to spend 16 hours in the kitchen, it is no wonder why he seeks finesse in his culinary skills and more importantly, to impart artistic flair and creativity to his creations.


What intrigued us was that Chef Silvio paints every evening after he is done at his restaurant and displays his collection of paintings on the walls of his restaurant for his guests and diners to enjoy while they tuck in to a hearty meal prepared by the same pair of hands!



Amuse Bouche
What set this antipasti apart was the harmonious combination of ingredients which elevated the flavours of each component standalone. There was an interesting array of textures and flavours in this dish, starting from the succulent pan-seared firm scallops that shone as the star. Paired with the soft white truffle, we enjoyed the beautiful juxtaposition in textures with the crispy thin wafer that sits atop the luscious ricotta cheese. The subtle bearing of mint on the ricotta cheese delivered hints of freshness and sweetness, which made the cheese very palatable indeed.

Fans of white truffle would embrace the unique aroma which is a divine embodiment of earthy flavours. The introduction of gingered carrots thinly sliced added an additional dimension to enhance the robust flavours of nature and in my personal opinion, laid the foundation to an ingeniously-constructed appetiser to whet one's appetite.


Tomatoes consume with anchovies and croutons | S$14/++

If you are a fan of tomato-based broth, this would set you brimming with smiles. The rich broth retained much of the acidity that gave a bold punch of flavours. While Chef Silvio recommended to have our hands dirty and tuck in to the toasted slice to the broth, I personally enjoyed them better when eaten separately. The richness of the ripe tomatoes unfortunately masked the savouriness from the anchovies spread which was undoubtedly delicious on the toast.


Wild pork cold cuts with Lardo di Colonnata | S$26/++

One of the highlights includes learning from the various food connoisseurs and Chef himself about the ingredients and dishes served. While many would be familiar with Italian cold cuts, what many would not notice is to enjoy it with some soft and balanced Pilsner beer. Not only does it complement well with the savouriness of salami, the light and crisp beer would be perfect on any hot day!

The various types of cold cuts were neatly arranged and meant to be enjoyed in a clockwise manner, starting with the lightest in terms of flavours before ending with white boar salami which is distinctly stronger and bolder.


Bavettine Pasta with Lobster and White Truffle of Alba | S$48/++
There was no way I could ever say no to roasted pork belly, be it the Western style or your classic siew yuk. With the pork very well seasoned through the distinct layers of fat and lean meat, the savoury flavours came across boldly in a palatable fashion. The succulent meat was paired with the velvety mashed potatoes. Drizzled with toasted black sesame seeds, it added some grit to the softness of the mash and collectively as a dish, it certainly made a very satisfying main for the gentlemen and ladies.


Chef's Macarons | S$16/++


While we tucked in to our sumptuous dinner, it would be hard not to indulge in the other aspect of art displayed by Chef Silvio as the paintings on the wall were all his masterpieces!


Having tried other comparable Italian restaurants such as Burlamacco and Alkaff Mansion recently, I felt that Trattoria Gallo d'Oro is definitely worth a visit to truly experience Chef Silvio's creations. One of the most dynamic Chefs with an friendly disposition, he certainly made every guest felt welcomed at his restaurant. Particular about the careful construction and presentation of his dishes, Chef Silvio pays the highest regard to ingredients and transforms them into masterpieces such as his paintings.

We particularly enjoyed the ambience as the casual setting made it a place where one would feel comfortable knocking some pints over and tucking in a hearty meal!

Will not be long before our next visit, till then!

While we are on the relentless search for the best ramen in Singapore, it is an undisputed statement that we think that among those tried thus far, we unanimously conclude that Sanpoutei offers one of the best offerings (if not the best) in town. Will the arrival of the award-winning Chabuton ramen claim the title trophy of the best ramen in Singapore?


Deemed the 'King of Ramen', Chabuton is the brainchild of Yasuji Morizumi, who started his career as a French chef in the 80s, drawing inspiration from the French and Italian fine dining restaurants in Japan. With a goal to consistently surprise and entertain his guests, he wanted to impart such elements into Japanese culinary which he felt was lacking at that point in time. Having established a successful career in French cuisine, Chef Yasuji wanted to explore the depth and complexities of ramen, reinventing the once fast-food dish into a speciality.

Having opened a restaurant, 'MIST' in Hong Kong, which won two Michelin stars in 2011 and 2012, it was the first ever Michelin star won by any ramen restaurant worldwide. Chef Yasuji went on to expand his restaurants outside Japan to Thailand and LA.


Junior Tonkotsu Ramen | S$8.30/++

What I really appreciated was that the ramens come in two different portions with the larger serving at S$11.90/++. Reputedly Chabuton's signature dish, the Tonkotsu Ramen has a rich and slightly creamy broth, resulting from hours of simmering pork bones. While the roasted white sesame seeds enhanced the flavours of the broth, it was too salty for our liking. With just one slice of the char siew resting atop the noodles, it would seem more value for money to go for the larger portion where you get three slices. The char siew was good with a nice marbling but there was nothing too spectacular to make us go wow.

Interestingly, there were containers of condiments at each table, of which, one contained deep-fried sliced shallots, a very Chinese touch to the ramen but one which added fragrance and crunch to the dish. Not the most traditional rendition when it comes to ramen but surely a positive twist.


Junior Shio Ramen with Kara Kara topping | S$8.30/++ with S$1 add-on

The kara kara topping which is the spicy minced pork was recommended as one of the house's favourites by the service crew. If you are a fan of ma-la (麻辣) dishes, then you would find this largely reminiscent of its flavours. Mildly spicy, this would suit the heat tolerance level for most people but personally, I found the taste to be out-of-sync with the rich savoury broth.


Junior Shoyu Ramen | S$8.30/++

With the best Shoyu Ramen tried in Singapore at Sanpoutei, we were excited to see if this could be the next contender. When this was served, we were surprised with the addition of bean sprouts which is not quite your conventional bowl of ramen. The soy-based broth was way too salty for our palate and lacked depth, resulting in a flat salty soup just to go with the noodles.

While the ramen was cooked al dente (diners are given the option to customise how they want their ramen), there was a subtle hint of that undesired starchy after-taste and smell (typical in those yellow noodles) which dragged the dish completely.


We also added the egg and pork belly slices at an additional S$3 as we were advised by the service staff that this would translate to greater savings for us!


Soft-boiled egg

When it comes to the eggs, there is nothing more important than consistency. As we ordered two sets of add-ons, we were able to draw comparison. While the first egg was cooked the way it should be, with that oozing yolk, the second egg was over-cooked which had a solidified yolk.


Kakuni, Square-simmered braised pork belly | S$6/++ for 2 slices (ala carte)

Although we had the kakuni as part of the add-on to our ramen, diners could choose to enjoy the dish as ala carte, which comes in two slices. What we loved was the clearly defined layers of lean and fatty meat in the beautiful pork belly cut. The flavours were well infused and while similar to our Chinese version of Dongpo pork, the Japanese version is lighter in sauce as it is typically simmered in dashi, soy sauce, mirin, sugar and sake. Simmered at a consistent low temperature, the collagen breaks down into gelatin, allowing the meat to remain moist. The leaner portions were however not tender enough to be cut through easily with a fork or spoon and tearing the square slice apart would strand the meat. A good version but not quite the best in our humble opinions.


Gyoza | S$5/++

We thought that all the sides were value for money and while the quality was not exceptional, it was decent. For this price, there were a total of eight gyozas and it was executed perfectly with the sides pan-fried to a lovely golden brown crispness which complemented the soft dumpling wrap. Do not expect the filling to be packed full though.


Ika Karaage | S$5/++

One could hardly go wrong with deep-fried dishes and this was no surprise. The sliced octopus came in sizeable portions, each coated with a thin layer of crisp batter. Resisting that golden-brown tan was futile as I popped two pieces in my mouth even before the shot was taken!

What we liked was that while the outer surface had a nice layer of crispiness, the octopus was cooked just nice, remaining tender and lightly elastic.


Tori Karaage | S$5/++

We did not realise until the dishes were served that our sides were not all that healthy, either pan-fried or deep-fried! The chunks of chicken had a nice layer of batter that was crisp and we really enjoyed the juiciness on the inside.

Overall, I thought that the customer service was good as the service crew was attentive and provided good advice in helping diners to get the best value from their food. When they noticed that our ramen were low on broth, they even volunteered to top up bowls with more soup. That extra effort taken surely left us with a positive impression.


Lightly decorated, it was appropriate for the casual-dining ramen ambience so expect some buzz and noise though we were fortunate enough to get a corner seat ensuring some quiet moments. With an abundance of ramen places in town, it might be sometime yet that we return to Chabuton given the rather disappointing ramens, not to mention there was a queue to beat.

Carrying a recipe which dated back to the 1920s, the founding grandfather, Mr Chua Ah Hua started serving the Teochew-Hokkien dish of Bak Kut Teh in a push-cart around Clarke Quay area. Working out as a coolie, Ah Hua found energy by consuming Bak Kut Teh daily and started to learn from village elder, Uncle Rong who was then running his well-known Bak Kut Teh stall.

Taking pride in the quality food prepared, the philosophy remains that the highest level of culinary success is when Bak Kut Teh becomes a dish prepared 'using your own heart and soul'. With the grandson now heading Rong Hua, can this traditional and classic Singapore dish be revitalised?

Pork Ribs Soup | S$7/S$9

Available in two different sizes, we had the larger portion and there was the distinct pepper taste which carried enough heat to please and not overwhelm diners. For those looking for a stronger punch of flavours, you could always request for additional freshly grounded white pepper specially imported from Sarawak for extra kick. Personally, we favour a more balanced broth so this suited us perfectly. What we enjoyed in particular was that the ribs were tender and easily slipped off-the-bone, just the way it should be! There was also just a right amount of fat marbling to add to the juiciness of the ribs.

Premium Loin Ribs | S$9/S$11

For the food connoisseurs, you would recognise these premium loin ribs almost instantaneously. Also available in two sizes, expect two large loin ribs for the larger bowl while the smaller bowl has one large and one smaller loin rib. While there was a beautiful marbling of fats in the cut, expect the meat to be slightly stiffer than the standard pork ribs.

Like most Bak Kut Teh places, you can always request for refill of the broth and the MSG-free soup was good enough for us to ask for two rounds of refills!

Pig's Kidney, Liver and Stomach | S$9/-

While we are usually not fans of innards, we decided to give it a try as this would usually make or break most Bak Kut Teh eateries. We were pleasantly surprised at how 'clean' the innards were with no stench and they were mostly cooked perfectly. It was later did we learn that Rong Hua hires an uncle dedicated to cleaning the fresh produce that comes through the doors daily prior to cooking preparations!

Braised Pig Trotters | S$6.50

This has to be one of the highlights at Rong Hua with the addition of star anise, licorice and fennel seeds to help enhance the rich flavours of the braise. The meat was succulent and for those who are looking for added collagen, this is the perfect dish as the strong unami flavours packed a satisfying mouthful.

Braised Pig Intestines | S$6.50/-

Recommended as one of the signatures, we thought it would be a shame to give this a miss. It was surprisingly good as the soft intestines absorbed the bold flavours of the braise.

Smoked Duck | S$6/S$9

While it is quite unconventional for Bak Kut Teh places to serve up smoked dishes such as this, we highly recommend this for sharing. Smoked in-house daily, the flavours were well-infused into the succulent red meat with a thin layer of fat to give some added juiciness to each bite.

Honey Barbecued Char Siew | S$6/S$9

Marinated overnight, expect some robust flavours from the char siew which had been improvised from the classic Cantonese honey-barbecued version with addition of other spices to enhance the flavours. Almost melt-in-your-mouth tender, this is another highly recommended side to complement your Bak Kut Teh!

Side dishes | S$1.50 - S$3.50

Available in various sizes, the side dishes were good complements starting from kai lan, braised peanuts, salted vegetables and dough fritters. The usual companions to a classic Bak Kut Teh meal, each of these sides were spot-on in terms of execution.

The salted vegetables had the right amount of seasoning; Dough fritters or you tiao was crispy; braised peanuts soft and flavourful and the kai lan retained a nice crunch in the stems and the leafy greens were fresh.


When it comes to Bak Kut Teh, most eateries focus on the art of mastering the broth and neglected the Chinese tea which in my personal opinion, plays an important role too in achieving the Bak Kut Teh experience.

Gongfu Tea Ceremony
A Chinese cultural activity which involves the ritualised preparation and presentation of tea, it literally translates to 'making tea with effort'. As with a premium selection of Chinese tea leaves, the gongfu tea process helps to maximise the taste of the tea.

With various Chinese tea such as Pu Er, Tie Guan Ying, the tea connoisseurs can even expect premium selection such as Ginseng Wu Long and Lychee Red Tea. Priced at S$4.50/pot, the premium selection comes at an additional S$2 surcharge. Personally, I have a slightly picky palate when it comes to tea and generally prefer well rolled up premium tea leaves. The Tie Guan Ying we had however were the smaller leaves which left residue in our petite tea cups.

For diners who wish to have a slightly different twist to their beverage, you could also opt for the Flower Tea at S$7/pot which include Lavender, French Rose Buds ad even Apple Flower. Personally, I am not quite a fan of floral teas so we went with the traditional Tie Guan Ying, which was strong and had that oil-cleansing effect on the pork ribs we just had!

Crystal Jade must be a familiar name for most if not all Singaporeans. With its bakeries serving pastries to fine dining concepts serving traditional Cantonese and Teochew cuisines, you can even find authentic Korean cuisine and Continental boutique-styled cafes under the Crystal Jade brand name.

The Crystal Jade Steamboat Kitchen, conveniently located at Plaza Singapura was reopened earlier in May this year, offering an all-day steamboat buffet spread together with some of the Cantonese dishes typically found at Crystal Jade Kitchen that include your classic roast meat, dim sum and many other Cantonese dishes.

While we waited for our broths to boil, let us first tuck in to some signature dim sum dishes and roast meat platter!

Roasted meat platter | S$25.80/++
With a classic combination of three types of roast meat, we had the roast duck, roast pork belly (siew yuk) and honey barbecued pork (char siew).

The ducks were carefully selected from Ipoh duck farms where newborn ducks were raised to seven weeks before being slaughtered. Seasoned with various Chinese herbs stuffed in the stomach before roasting, the duck meat packed rich flavours and what made the dish outstanding was the caramelised crispy skin which the chef took special attention to glaze it at regular intervals.

There was nothing better than a crackling pork belly skin. With the pork belly seasoned with salt and five spice powder and roasted for up to two hours before service, the meat retained moisture which complemented the crispy skin.

If you enjoy a fatty char siew, this would make you smile but if you are quite health-conscious, this might make you cringe as there was a rather thick layer of fat in the belly cut. While the flavours from a mixture of honey and sauces appealed our palates, we found it a little too fatty for our liking.


'Ha-kau', Steamed Shrimp Dumpling | S$4.60/++

While the translucent wrapping was relatively thin and not overly starchy, some of the prawn pieces fell out in odd ways upon the first bite. While the prawns gave a nice crunch and tasted fresh, we would have preferred it better if the prawns were served whole.


'Siew Mai', Steamed Pork & Shrimp with Crab Roe Dumpling | S$4.20/++

One of the must-haves when it comes to dim sum, the minced meat and prawn paste were blended to create the desired degree of elasticity. The dumplings tasted fresh and we also liked that it came in bite-sized portions!


Deep-Fried Yam Puff with Minced Meat | S$4/++
Another favourite for most dim sum lovers, the soft and fragrant yam with juicy minced meat was deep-fried to give a golden-brown wispy coating that complemented the textures within. A must-have for those who enjoy savoury dim sum dishes!


Pan-Fried Fish Cake with Radish | S$4/++

An old-school dim sum dish which itself is quite rare even in Hong Kong, Crystal Jade serves this minced fish cake and radish, sandwiched between two layers of wanton skin and deep-fried to a golden brown crisp. The textures were spot-on with a beautiful crispy skin coated a firm yet elastic fresh fish cake on the inside. Highly recommended!

If we have not manage to interest you with their Cantonese fares, it is now time for the steamboat buffet!

With plenty of steamboat buffets around in town, the weekday dinner buffet is priced at an affordable S$20.90/++ for adults and S$17.90/++ for children below 12. On the weekends, dinner buffet is S$26.90/++ for adults and S$23.90/++ for children under 12.

Not forgetting your free-flow drinks and soft-serve ice cream!


With up to six different types of soup bases to choose from, we were recommended the popular pork's bone soup which goes with most ingredients and the curry broth which draws inspiration from Hong Kong's cart noodles (車仔麵). Among the other soup bases, there were also tomato, miso, superior and spicy mala for those who are more adventurous!


Steamboat essentially allows you to put just about anything available into the broth and we made our very own curry 車仔麵! What we enjoyed was the adjusted level of heat from the curry broth and the richness in flavours made this a much delectable base too.


When it came to carbs, there was no better bowl than this fragrant QQ rice which is a blend of fragrant Thai jasmine rice and glutinous rice. It is highly recommended that you add a spoonful of freshly made scallion oil into the bowl, tossed it around and you would get a bowl of rice packed with varied textures and full on flavours.

When it comes to proteins, expect these finely sliced fresh pork, chicken and beef. In order to retain freshness, these could be ordered through the service staffs who would bring it to your table. We found this to be much more hygienic compared to leaving it exposed to open air! While you would have to order on an ala carte basis, there was no restrictions on the number of plates one could place!


A huge fan of crispy fish skin, this certainly caught my attention together with the fried chicken skin and deep fried mushroom stems which could either be dipped into the broth to absorb the lovely flavours or enjoyed on its own!


What caught our attention was that the 'stove' was built into the table and diners are well-protected by the surrounding plastic cover. This makes it a friendly affair for families to bring their young children to enjoy a hearty steamboat meal without having to worry about possible spills or scalds. With an easy-to-operate panel of controls at the edge of the table, you could easily turn up or down the amount of heat you want to impart to your broth!




Offering a comfortable casual dining ambience and quality food at affordable prices, it is no wonder Crystal Jade Steamboat Kitchen is popular with families and students alike. What we enjoyed most was that apart from the steamboat buffet, we could tuck in to some freshly made dim sum in the evenings as they are offered all-day alongside the usual classic Cantonese dishes.

Despite being a media tasting event, we are already looking to a second visit with our family!