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As we step into the month of October, the Germans (and probably any other beer-lovers) always rejoice as it is the Oktoberfest season! While most would associate beer to Germans, they are also known for their pork knuckle, belly and on the sweet calories, blackforest cake!


Some titbit for those interested about blackforest cakes - it was named not after the Black Forest (Schwarzwald) mountain range in Southwestern Germany but rather from the specialty liquor (Schwarzwalder Kirsch) in that region and distilled from tart cherries. Cherries, cream and Kirschwasser were first combined in a dessert and originated in Germany - that gives the birth of our blackforest cake today!

Having moved to its new location at Rendezvous Gallery from Middle Road, the interior decoration is dedicated to bringing the German ambience and experience to Singaporeans. Spotting a cosy setting, can the food justify the calories?

Palmbraeu Export | S$16/++

It is probably the rudest thing not to order some alcohol during a German meal so there we go some beer to kickstart the evening! Do note that at the time of dining, the restaurant was in the midst of having draught beer at the restaurant but these bottled gems did the trick as well!

Snack Paradise | S$18/++
Allowing a choice of up to three types of starters, this would be a good platter for sharing among two to three people. We went for the sausages, pork belly and meatballs with each impressing our palates. The lovely crackle on that pork belly made it an amicable affair and we could not ask more from that golden brown crispy skin. The beef and pork meatballs were also drenched in a house-made salsa that tasted rich and robust with bold flavours.

From Korean Fried Chicken to Patbingsu, it is almost impossible to run out of ideas in the F&B scene in Singapore as we consistently witness new trends emerging. While I am typically not a person who chase after trends, it is always good to stay in the know as dining concepts seem to evolve quicker than technology - before you realise it, it is already entering the obsolete phase.

For those who love their stews, rejoice as Masizzim is the latest opening at 313 Somerset. With a name that interprets delicious (masi) and stew (jjim), you know you are in good hands with their hearty pots of meat. 

Rice Ball (Anchovy or Tuna) | S$8++/each

No, you do not get served rice balls but you are supposed to do-it-yourself! Served in a large bowl, the medium-grain white rice comes with Korean black rice, barley, seaweed crumbs and crushed chilli padi. Upon service, you are supposed to put on the disposable gloves, mix the ingredients well and mould them into rice balls!

A bowl can typically make into about five golf-sized rice balls (slightly larger than these shown) but we were told that a good benchmark to mould your rice balls is to make it into a bite-size so you can pop it in one mouth! 

This is a popular snack in Korea and apparently its origin came about when Koreans used leftover rice and ingredients and made them into rice balls for travel food or lunchbox additions. This was more on providing basic sustenance food rather than creating something fanciful but it is fast becoming talk of the town now!

Personally I preferred the anchovy version where the crispy anchovies juxtaposed the al dente grains, resulting a delightful crunch with each mouthful. You would then be hit by an unexpected heat from the crushed chilli padi which are innocently hidden - well, literally speaking, you would have massaged it in yourself!

The tuna version saw a fair share of fans at the table as the slightly damp rice balls were robust in flavours due to the tuna mayonnaise striking a good balance with the fried kimchi. While the variation in textures from the anchovy rice ball struck a chord with me, the tuna rice ball was equally impressive.

Verdict: 8.0/10

Beef Rib Stew | S$18/++

The Australian beef short ribs was cooked beautifully, first with a pressure cooking for 40 minutes before being simmered for six hours for the protein to be broken down. The flavours were intense and robust to say the least, with the meat falling off the bone tender. That rich brown gravy contained all the essence of the beef and was nicely absorbed by the Korean rice cakes that come with it. 

For the beef and pork stews, you have a choice of either soy or spicy (up to four levels of heat) flavours. It also comes with noodles with an option of Korean udon or glass noodles - my personal preference was the glass noodles which was thinner and flat, thereby absorbing the sauces better than the udon. 

While we had the individual portion, you can have the double portion at just S$32/++, definitely enough to feed two to three pax.

Verdict: 8.0/10

Spicy Chicken Stew | S$16/++

With the beef stew being my favourite, the second ranked pot would have to be the spicy chicken stew that comprised assorted parts marinated overnight for the flavours to be fully imparted. While the chicken pieces were also succulent, it was slightly shy of the perfection that the beef counterpart displayed. Nonetheless a very good and appetising rendition for those who love their spicy food!

Verdict: 7.5/10

Pork Rib Stew | S$16/++

Both the pork rib and chicken stews also come in double portions at S$29/++. While we enjoyed the depth in flavours of the soy-based chicken stew, it came across slightly dull compared to the spicy chicken and the more robust beef rib stews. I also found the meat less tender compared to the beef which might have been due to the longer cooking time for the latter.

Verdict: 7.0/10

Tomato Cheese Kimchi Pancake | S$13/++

Almost pizza-like, the tomato-based pancake comprised kimchi and minced beef topped with mozzarella and chopped basil. It was almost a fusion dish between the Italians and the Koreans but the flavours were spot-on, not forgetting the lovely crisp ends. The melting mozzarella added depth and intensity to the dish while balancing the alkalinity from the kimchi.

Verdict: 7.5/10

Potato Pancake | S$12/++

A must-try dish for carb-lovers, I enjoyed the crispy-chewy pancake that was stuffed with potato and served with the house-blended dipping sauce that would add flavours to the dish. The potato pancake standalone was done beautifully for its textures but I would recommend that sauce for the flavours that would complement - slightly acidity and heat. 

Verdict: 7.5/10

Squid & Leek Pancake | S$14/++

The dish was well-executed and for those who have tried cooking squid would agree that getting the cooking time right is critical. This was tender and nothing of that rubbery texture with nice crisp edges and fragrance from the leeks. Go ahead and dip it in the same blended sauce for added flavours to make this a perfect side dish. All that is lacking is a pint of beer! For this pancake and the potato, I found that the sauce is a critical component to enhance flavours else it would have been relatively pale on its own.

Verdict: 7.5/10

For some of the spicy dishes, do go for their signature Sikhye Jar at S$9.50/++ to help quench thirst and the heat. It is a traditional Korean beverage brewed in-house from malt barley and rice.

While Massizzim may be new to the F&B scene, the owners are not. Many would be more familiar with their other brand, Chir Chir just next door who specialises in Korean Fried Chicken. Spotting a similar casual dining experience with a minimalist interior design such as their textured grey walls, dark wood tables and concrete flooring. Do not forget to watch out for K-pop favourites playing on the wall-hung TV sets and to save you the hassle of calling for attention, there is a service buzzer on each table!

Overall, it was a good experience and despite their recent opening on 24 Sep 2015, the team seems very well-oiled in operations as service was very smooth not just for our tables but also those beside.

Overall Verdict: 7.5/10

Masizzim

#B3-02, 313 Somerset

313 Orchard Road

Singapore 238895

Tel: (65) 6509 5808

Website: https://www.facebook.com/masizzimsingapore

When it comes to steakhouses in Singapore, few realise the gem in Long Bar Steakhouse amidst the lush greenery and colonial building of Raffles Hotel. The Long Bar would be no stranger to most, even tourists as bartender Ngiam Tong Boon first created the nation's iconic Singapore Sling a century ago in 1915. 

Located adjacent to the Long Bar is this inconspicuous-looking steakhouse that was established back in 2000. Specialising in grilled prime cuts of Australian and US beef, quality seafood and a variation of appetisers, guests can expect a warm greeting, literally, from the open kitchen that anchors the restaurant. 

Many might not be familiar with the Tomahawk steak but you would probably have tried it in its other rendition, the rib-eye steak. The difference lies in the impressive display of the entire Frenched bone-in for the Tomahawk though it offers the exact same cut as the rib-eye. 

Resembling the Tomahawk axe which thereby gives the steak its name, it is not common to find this in steakhouses given the relatively expensive price tag. More importantly, not many chefs can prepare such a large piece of prized meat well and therefore do not offer it on the menu. The Long Bar Steakhouse offers this only for the month of October 2015 due to the exclusively limited quantity available. 

Let us get started on a gastronomic journey!

Complimentary bread

We thought that the service started somewhat shaky with the complimentary bread served somewhat disappointing. If anything, one would expect warm bakes to be served to assure diners that food are prepared fresh.

Long Bar Steakhouse Sampler | S$48/++

The classic starter at the steakhouse is this sampler set which comprised the Dungeness Crab Cake, Seared Scallops and Scottish Smoked Salmon. 

Cooked perfectly with a light char on the surface, the execution was done just right, retaining firmness in the delicate scallop. The generous slice of smoked salmon was a delight and accompanied with some greens, helped adjusted one's palate for the next star appetiser - the more flavourful crab cake.

The crab cake differentiated strongly with its freshness and more importantly the lovely curried celeriac remoulade which gave a hint of spice and creaminess to it. The robust and depth in flavours in the crab cake helped prepared our expectations for the savoury main coming up!

Verdict: 8.0/10

Tomahawk Steak Special | S$265/++

Coming in at least 1.7kg heavy, it is a special only for the month of October 2015 and falls on the steakhouse's premium list of cuts. Air-flown from Australia, the grain-fed tomahawk has higher marbling than the usual grass-fed renditions.

With at least two inches thick, the steak was placed on the grill for about five minutes on each side for the lovely grill lines and also to help get that lovely crust on the surface. It is then moved into an oven to cook for additional 20-30 minutes before allowing the steak to rest for at least 10 minutes. This helps to retain a juicy core after getting it to the desired medium-rare level. 

Lightly seasoned with just salt and pepper, it allows the natural flavours of the beautiful steak to shine. The execution of the cooking was perfect, with no room for error as everyone at the table enjoyed at least three thick slices of the steak. The lovely pink colour spotted upon service lifted a smile on everyone's faces instantly. The marbling on the steak made it almost a melt-in-the-mouth affair with charred crisps on the edges that got me completely smitten. 

One Tomahawk steak is good to share among two to three pax as you get about 800 grams nett of meat so it should feed everyone nicely. Apart from the perfectly done steak, the sides such as sauteed broccoli, french fries with truffle salt and mac & cheese were companions to a star. The side orders are all priced at S$9/++ each and also include mashed potato and asparagus with sun-dried tomatoes.

As with any upscale steakhouses, wine-pairing is almost a given so do check with the service team on how best to complement your steak.

Verdict: 9.0/10

Cheesecake | S$20/++

Served with mixed berries and a nicely scooped raspberry sorbet, I liked that the richness of the cheesecake did not overwhelm, especially after a heavy main. On a separate occasion, I would generally prefer a creamy and rich cheesecake but this light version suited the course well. The freshness and tang from the berries, particularly from the raspberry sorbet cleaned our palate. A very tropical dessert that was elegantly plated to conclude an evening of gorgeous calories.

Verdict: 8.0/10

Ah Loy Thai is hardly a new name for local foodies given its reputation for serving up decent Thai food at very affordable prices. While we have grown accustomed to paying the extra 7% GST and 10% service charge to our food bills, it is always a delight that we made some savings on a meal as these were not levied. 

We are not experts when it comes to eating Thai food and quite frankly, taste is just so subjective validating the phrase one man's meat is another man's poison. There are way too many elements in a meal that can either complement or upset your perception of a good dish and meal. Be it customer service or ambience, quality of food is never the only judging criteria - to us anyway.

Pardon the digress, so back to Thai food. Our recent favourite is Nakhon Kitchen which in our opinion would be a place that we would not mind returning, given the price point and quality of food we get though I can never forget my experience as a food nazi on our last visit.  Revisiting Ah Loy Thai would put Nakhon Kitchen to a challenge given their close offering and competitive prices - whatever it is, let us start eating already!

Thai Mango Crispy Chicken | S$8.90/-

Comparing this to our first visit back in 2012, prices have increased slightly from S$7.50 for the dish though this is acceptable given inflation. Portion size was certainly generous for what we paid for but presentation was rather clumsy. The narrowly-shaped plate struggled to hold the chunks of crispy deep-fried chicken together alongside the thickly-cut mango. While we enjoyed the mildly spicy and tangy dressing, it was hardly enough to coat the chicken. It was also obvious that the chicken was placed onto a prepared plate as the dressing was at the base. This made it difficult to taste the key element, which controls the various dimensions in flavours. Texture wise, we enjoyed the crispy batter but the flesh of the chicken underneath was slightly too stiff, reflecting a lack of dedication to the cooking time.

Verdict: 6.0/10

Mango Salad | S$6.90/-

When it comes to appetisers for a Thai meal, it seems customary to initiate with a classic spicy mango or papaya salad. We went for the former and while we enjoyed the firm texture of the consistently sliced mango, the dish sorely lacked a balance in flavours. It was way too acidic for my palate and tolerance as I cringed upon the first mouthful. The heat from the salad was almost targeting our tastebuds in silos and soon enough, I found myself breaking into perspiration. Not sure if this was a one-off disappointment to their signature dish but this definitely does not justify our calories. The fact that we deserted the dish after the second mouthful was a clear testament. 

Verdict: 5.0/10

Tom Yum Seafood | S$7.90/-

As we became increasingly dismayed by the dishes, the signature tom yum seafood saved the day, almost. The flavours were a clear kaleidoscope to what tom yum broth should be, a beautiful balance between the heat level and acidity. We also enjoyed the clear broth which allowed the natural flavours of some ingredients such as lemongrass and kaffir lime leaves to enhance its fragrance.  

For the price, there was quite a generous portion of calamari and prawns in the broth, definitely enough to share among two people. While I also enjoyed the fact that the seafood did not overcook in the broth, the only upset was the disparity spotted in the sizes of prawn served. If you are particular about having your prawns deveined, pass it to your other half to do it - well he should be deshelling it for you anyway.

Verdict: 7.5/10

Phad Thai | S$7.50/-

The stir-fried flat rice noodle dish was executed well that bore the right amount of wok hei which was imparted to the al dente flat rice noodles. The crispness that remained in the bean sprouts also added another dimension with a nice crunch, topping off the variation in textures. It was not stir-fried with the most dedication though with disproportionately uneven sizes of the egg tossed on the plate. In terms of flavours, the expected kick from the tamarind flavours was lacking though the acidity and freshness to the dish was compensated by the wedge of fresh Thai lime.

Verdict: 7.5/10

When it comes to ordering of food, each table comes with an order chit where you get to tick off your choices. Once done, help yourself to the cashier and payment is upfront. As mentioned earlier, the prices are nett of GST and service charge so for the price conscious, this is a plus.

We liked the simple decoration with the bright lights and spacious seating arrangement which made Ah Loy Thai a decent place to hang out with friends over a Thai meal. Have the Thai Milk Red Tea (S$2.40/-) or the Kamquat (S$2.40), which is similar to your lime juice, to beat the spicy dishes.

In terms of customer service, I thought it improved from our last visit and while there is no service charge, dishes are brought to your table so do remember to indicate your table number on your order chit. It was thoughtfully done for us by the server who brought us to our table. Our only complaint was that there was a trolley going around collecting the dishes and cleaning the tables. He was doing it at such frequency that it became somewhat disturbing to my meal. 

Overall, I felt that there are some hits and misses at Ah Loy Thai but even for those that ticked, they were not the best in town. Not sure if it was a case where we visited during the odd hours of 3pm for lunch that standards were not tip-top but that should not be happening in any case. Would easily prefer Nakhon Kitchen over Ah Loy Thai but the air-conditioning at the latter is surely a useful draw to the crowd!

Do note that they close early, 8.15pm on weeknights for last order and 7.15pm on Saturdays. Closed on Sundays.

Overall Verdict: 6.5/10

Ah Loy Thai

100 Beach Road,

#01-39/40

Shaw Tower

Singapore 189702

Tel: (65) 6509 9825

Website: http://www.shawtowers.com/theartoflife/ahloythai.html

Tim Ho Wan became the buzzword in town and the F&B scene some two years ago in Singapore when the Michelin-starred restaurant ventured out of Hong Kong for the first time. In our previous review, there were hits and misses even for their signature dishes (四大天王) so it was a slightly disappointing dim sum affair then.

The unexpected craving for dim sum kicked in while we were shopping around Westgate and Tim Ho Wan came to mind. While I immediately dismissed the thought since the association of Tim Ho Wan with perpetually long queues was not the most enticing, we were surprised to be greeted by an entrance with no queue! 

Baked bun with BBQ pork (酥皮焗叉烧包) | S$5/++

Inflation certainly made each mouthful slightly more expensive and expectations can only be on the uphill. With a crisp surface, it brought a smile to our faces immediately as tearing it open revealed a crumbly texture that reminded us fondly of our virgin Tim Ho Wan dining experience in Hong Kong. 

The savoury filling on the inside was just the way we wanted, a fragrant hint of roast flavours while spotting a delectable coat in the viscous sauce. The subtly sweet after taste alongside that desired crumbly texture on the surface made this signature dish a must-try.

Verdict: 9.0/10

Pan fried radish cake (香煎萝卜糕) | S$4.80/++

Having a somewhat dismal experience with another presumably signature dish previously, we thought it deserved a second chance and we were glad we did. With a crisp surface finishing, the radish cake was well seasoned and flavourful on its own. The firm texture was also delicate enough to make it almost melt-in-your-mouth without tasting overly mashy. Add some of that sweet chilli available on each table and you have another star dish.

Verdict: 8.5/10

Steamed egg cake (香滑马来糕)| S$3.80/++

This is probably one of the simplest yet hardest dim sum dish to master, starting from the flavours to getting the texture right. This time round, construction of the cake was perfect and the muscovado sugar dominated with its lovely fragrance that made this almost a sensory treat. The delicate and moist brown cake was fluffy in texture, making it impossible to stop after the first bite.

Verdict: 9.0/10

Glutinous rice with lotus leaf (古法糯米鸡) | S$6/++ 

My favourite routine at any dim sum meal is to unveil the fragrant lotus leaf that carefully wrapped the glutinous rice. Slicing open that perfectly cooked glutinous rice, without it tasting too mashy, expect to be impressed by the generous ingredients packed on the inside - chunks of succulent chicken pieces, Chinese mushrooms and thick slices of Chinese sausage. The savoury dim sum could be quite filling given the portion size so best to share it at the table.

Verdict: 8.5/10

Rice with chicken, sausage and mushroom (腊肠北菇鸡饭)| S$6/++ 

A slightly different rice dish while impressing with the same set of ingredients, this pot of rice was served in a tin can. Upon service, the lady would dress the dish with a homemade sweet sauce that added oomph and balanced the flavours. Two rice dishes were perhaps too much but both were equally good and do feel free to request for more of that lovely sweet sauce if the first pouring was not enough.

Verdict: 8.0/10

Vermicelli roll with sesame sauce (大排档肠粉) | S$4.20/++

A dish which was not spotted on the menu previously, this came as a pleasant surprise as the beautifully constructed and presented steamed rice rolls was served. Dressed in almost equal proportions of the usual sweet and soy sauces, the addition of sesame sauce made all the difference. The balance in flavours struck a chord among us cheong fun lovers and the slightly firm sheets of rice rolls gave a nice chew across the stacked layers.

Verdict: 8.5/10

Deep fried cheese doughnuts (芝士酿油条) | S$5/++  

One of the latest dim sum dishes introduced to the menu was this sinful treat. Spotting a coat of fragrant sesame seeds and crispy fritter, the tender fish-cake on the inside juxtaposed in texture. The real kick in flavours came from that rich cheese and mayo that drizzled generously atop though it could be quite satiating after the second piece.

Verdict: 8.0/10

Tonic medlar & osmanthus cake (杞子桂花糕) | S$3.50/++

One of the fine Chinese desserts, we liked that this was rich in ingredients and the gelatin did not overwhelm our palate. The mild sweetness but strong flavours were sufficient to please one's palate especially after the relatively heavy dim sum dishes. 

Verdict: 8.0/10

With an array of dim sum dishes that we thought were up to the Michelin-star standard when we last tried in Hong Kong, it was definitely a calories-worthy visit. We have always preferred the ambience in Singapore as it offered greater comfort for diners. 

In terms of customer service, we had mixed receptions among the various servers who attended to our requests. Some were very hospitable while others were cold and not the most friendly in their attitudes. What was undeniably true was the seamless flow of operations from refilling our tea to the steady pace of serving dishes. While we are not sure if all Tim Ho Wan outlets in Singapore can serve equally high standard dishes, we sure know where to return for our next dim sum fix.

Overall Verdict: 8.5/10

Tim Ho Wan (添好运)

3 Gateway Drive,

#01-13/14

Westgate, Jurong East

Singapore 608532

Tel (65) 6686 2000

Website: http://www.timhowan.com/