Indulge in Singapore’s Iconic Flavours @ Sofitel Singapore City Centre This National Day

Hi Huneybees,

Sofitel Singapore City Centre is delighted to launch The Local Table Afternoon Tea in celebration of Singapore's 58th birthday. Indulge in an epicurean afternoon tea experience, inspired by nostalgic flavours that are close to every Singaporean's heart.

Be charmed by 11 delightful treats, including five savoury items and six sweets, all carefully crafted to tantalise the taste buds. Highlights include Foie Gras Butter with Curried Caramelised Candy, featuring creamy foie gras atop a crispy toast, topped with candy wok tossed with curry spices; Plant-based Otah with Spiced Lychee Lime Salsa, which is a delightful twist on the traditional otah, elevated with spiced lychee lime salsa; as well as Musang King Durian Puff, with the treasured Musang King durian variety encased in a cream puff pastry, finished with luscious durian crème chantilly.

Savouries

Highlights include the Chilli Crab Roll, where chunks of blue swimmer crabmeat marinated in sweet, tangy chilli crab sauce are encased in a brioche bun and topped with caviar for a luxurious burst of briny flavour. 

Another treat which takes an innovative twist is the Foie Gras Butter with Curried Caramelised Candy – where creamy foie gras butter on a light toast is topped with caramelised sugar that is infused with curry and spices, resulting in a fragrant bite with layers of fun textures. 

No Singaporean would be a stranger to the Otah, where a plant-based alternative is presented here along with spiced lychee lime salsa, bringing together an unexpectedly delicious flavour and texture combination that elevates the Otah’s umami notes.

Sweets

From the highly valued Musang King to the familiar and aromatic scent of pandan leaves, relish an ensemble of exquisitely crafted elegant sweet treats incorporating everyday Singaporean flavours. Stealing the show is the aesthetically pleasing Musang King Durian Puff – where the treasured durian variety is encased in a cream puff pastry and finished with ‘spikes’ made of luscious durian crème chantilly. 

Another creation putting a spotlight on Singapore’s perennial favourite is the Pandan Chiffon Cake, which comes in the form of a fluffy and moist cake topped with silky coconut namelaka cream glaze and a touch of 24k gold flakes for a fanciful finish. No afternoon tea experience is complete without scones, and the Local Table version has taken the classic pastry for a local spin with Cempedak Scones served with house-made jackfruit jam and clotted cream.

The Local Table Afternoon Tea is available from 1 to 31 August 2023, from 2pm to 5pm in 1864. Priced at $118++ for a set (serves two persons), including a choice of two premium tea from TWG, or

barista-made coffee. For reservations or enquiries, visit https://www.sofitel-singapore-citycentre.com/offers/the-local-table-afternoon-tea/, call +65 6428 5000 or email HA152@sofitel.com. 

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Satisfying My Cravings At Home With 8 Crabs Singapore

Hi Huneybees,

CRABS! Thinking about those juicy big claws is making me drool again! "I love big crabs and I cannot lie ~~~"  It's my guilty pleasure when it comes to crabs; I can go on and on gorging on them, knowing that they are low in fat and high in proteins and vitamins, making great substitute to meats.

Those big juicy claw meat are what I always go for, but cracking those shells and digging in for the meat, simply makes me feel shy dining out, whilst everyone looks on as I gorge and "work" my way through my meal.

 

That's why I prefer to have my crab cravings satisfied at home, where I can truly enjoy the crab servings to the fullest and don't have to worry about getting unglam shots taken. Staying at home during this Circuit Breaker has introduced me to a lot of local stalls and restaurants that I did not know, and a lot of them had to turn to food delivery during this period. 

It was heavenly news when I heard of 8 Crabs Seafood Restaurant and I immediately made my order online, hoping to surprise hubby and get a day off cooking dinner. 8 Crabs are the only company in Singapore that does crab and seafood delivery using grade AAA premium Sri Lankan sourced wild crabs. Sri Lankan crabs are known to be meatier, tastier, bigger, and less watery, and to ensure freshness, these crabs are caught, flown, prepared, and delivered to their customers within 12 hours.

Making the order online is easy peasy and if you have any queries, you can always contact Natasha via the website or Whatsapp with the contact number provided. I ordered 2 types of crabs  - Black Pepper Crab and Salted Egg Crab, both in large size (there are 3 sizes to choose from). They both come nicely packed in a plastic lunchbox, warm and nicely cracked up. It was so easy to get into the flesh, we didn't even need to use the crab mallet.

I can't really take spicy food and thought the Salted Egg version is something different from what other restaurants offer. I must say I have a new love, as the salted egg adds a little local flavour to the big chunky meats, letting me enjoy the dish without having to cry for water every few minutes.

Black Pepper was ordered intendedly for hubby as he likes his spice. At first, I was afraid it would be too spicy, so I just tasted a small little leg portion. But I found myself unable to stop, "sucking" off the meat and even scooping the sauce for more!

We had a competition in mind, seeing who can finish their crabs faster, but we ended up sharing the crabs and was left craving for more. I should have ordered more or bigger crabs ~~~ 😭😭😭

Of course, other than crabs, 8 Crabs Seafood Restaurant also offers other Zi Char dishes for you to enjoy and pair the crab dishes with. I'm definitely gonna be getting my second order and share with my family members too. You can make your order via https://www.8crabs.com/. 

Cheers to good food and don't forget to stay safe during this Covid-19 period!

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Feast 2017 Away At Spice Brasserie (PARKROYAL on Kitchener Road)

Hi Huneybees,

It's the end of the year and it's definitely the time of the year where we meet up with our friends and relatives to do a little catch-up, and what better way to do that than to do it Singaporean style - Makan Feast!

Taking pride in the unique location in the heart of Little India, the hotel’s culinary team brings forth
Christmas with an Indian twist, presenting a Roasted Whole Turkey in Tandoori Style, paired with a
piquant Spicy Coconut Gravy, that’s sure to satiate taste buds hankering after something spicy in a
season often overwhelmed by sweet treats!

Of course, there's also the dishes that's on a more traditional Yuletide note like Roasted Whole Turkey with Chestnut Stuffing, Giblet Sauce and Cranberry Sauce or savoury carving dishes such as Honey Baked Ham with Pineapple Raisin Sauce (one of my must try!) and Crispy Pork Knuckle that promise to enrich any gathering with flavours of a most cozy, hearty Christmas.

For the seafood lovers, don't miss out on the cold food section where you can find fresh Holland Mussels, Oysters and Lobster Claws alongside the sashimi slices. And for something warm,  go on over to the chefs and order yourself the Claypot Pumpkin Crab and also pick up the Mango Lobster.

These 2 dishes had me going in for seconds and thirds. They are simply fresh and unable to find in other buffets out there. You have got to snag them fast coz they run out very fast...

Another recommended must try for me is also the Roasted Prime Beef with Black Pepper and Mushroom Sauce. I picked those that are cooked medium rare, paired with the specially made sauce, it was heaven in my mouth with that tenderness!

Yes! That's cake too!

Those with sweet-tooth, don't forget to end your buffet feast with their delectable choices of Christmas desserts. They have the standard Chocolate Log Cake, but what I love the most is the Christmas White Chocolate and Lemon Curd Log Cake for its zesty-sweet taste combination. Also, enjoy a nice warm serving of the Bread & Butter Pudding with Dried Cranberries. They have it nicely made, soft like marshmallow and not overly sweet.

The Festive Feasting is now available at Spice Brasserie, with a full spread of seasonal fare to be enjoyed and below are the charges. For more information and to book your tables for the buffet, go to https://www.parkroyalhotels.com/en/hotels-resorts/singapore/kitchener/stay/dining/spice-brasserie.html or make the call at +65 6428 3160.

Enjoy the wide spread of festive treats and enjoy the last few moments of 2017 as you usher in the New Year! Bon Appétit ~

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Did You Vote For What Have Happened at Tiger Beer's Unofficial Official SG50 Party?

Hi Huneybees,

If you were not there at the Unofficial Offical SG50 Party on the 5th August at the reopened Capitol Theater, here's a summary of what have had happened that evening...

As promised by Tiger Beer - You voted, they made it happen - it was a party unlike any before.
Right at the entrance of the party, you would find many Tissue Chope packs that you could finally reserve and seat on, Durian Pillows that you could now hug on to and the Curry Puff pillows that you lay on without fearing it been smashed!

Not far from those pillows were the icons of Singapore, - The Merlion, Marina Bay Sands Hotel, and Ice Kacang - each been sculptured in the most unusual style and proportion, for the viewing pleasure of every invited guest.

The Chilli Crab Fountain was a popular choice among voters

East-meets-west fusion delights at The Unofficial Official Party of SG50

Food wise, beside the "highly elected" Chilli Crab Fountain, which everyone could smell and notice from afar, our local favourites such as Bak Chor Mee, Prata and Hainanese Chicken Rice had been reinvented into some kind of East-Meets-West fusion delights of Bak Chor Mee Burgers, Prata Crepes and Chicken Rice Balls!

Thanks to my friends whom helped to queue for the food, our group managed to try all the delights except Bak Chor Mee Burgers, which was unfortunately the first to be sold out that evening.

Guests looking pretty by the Massage Chair Trishaw during the sudden tropical snowstorm

 

For those who voted for Snow and though it was a crazy idea and hence an impossible task for the good people of Tiger Beer to realized in the open space atrium of Capitol Theater, they were greeted by a sudden tropical snowstorm that got everyone covering up their drinks and foods for a good few minutes!

 

The official drink at The Unofficial Official SG50 Party

But of course, the party didn't stop here. 

The Griswolds

In fact, the fun was elevated to a new level once everyone were led to the newly furnished Capitol Theatre to be entertained by the electrifying performances of The Griswolds and The Kooks. It is the very first event to be held at this brand new venue. 

Throughout my childhood, Capitol Theatre has been closed for revamp and have never stepped in before. It was lovely to see that most of the internal, vintage beauty was preserved. Can't wait to see more events to come at the theatre!

The Kooks

There was a little problem with the initial acoustic, but that didn't dampen the mood at all.  Fans were more than forgiving when the the 4-piece Australian band - The Grisworlds from Sydney jammed and kept the energy going throughout their set with songs including Down and Out, Right on Track, and crowd favourite If You Wanna Stay. 

That energy was further amplified by The Kooks, when the the British indie rock sensation went on stage and brought the house down hits after hits, which included Naïve, She Moves In Her Own Way, Junk of The Heart and Always Where I Need To Be.

I better sign off to get some sleep before this evening's NDP Parade, which I'm sure all Singaporean and locally based Huneybees are so looking forward too!

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Spice Things Up At SUVAI 2015 This Weekend

Hi Huneybees,

If you are craving for something spicy this weekend, why not come join me and hop by the Singapore's First Indian Gourmet Festival - SUVAI 2015? It started on 30 Jul and will be ending to day, 2 Aug 2015 and there are tons of events to give you a peek into the Indian food culture...

You will be able to taste a diverse collection of Indian cuisine by top chefs, both from local and oversea, regardless of gender, race and religion! Not only were there traditional flavours, there's also a diverse collection of new tastes that tantalizes your taste buds. If you are like me, who loves a little spice and try new things, this is the place to be at today!

And speaking of spice, we witnessed 2 Guinness Record breaking events where 66 chefs worked together to make 15 tonnes of vegetable curry to break the World's Largest Curry record as well as a pot over 11m long to cook the curry in, setting a new World record for the World's Largest Cooking Vessel.

The large amount of curry was named SG50 CURRY, featuring an amazing total of 50 ingredients! It was shared with their fans on the spot and the rest was then packed into tubs and distributed to homes and dormitories around Singapore.

Whilst waiting for the curry to be weighed and packed, we went around the festival grounds and spoke with some of the chefs as well as tried out their creations. We aimed to try something from every booth, but seems like we overestimated ourselves. Hehehehe...

Mysore Lamb Ribs

Some I would recommend would be the Hot Indian Chick by Chef Devagi Sanmugam, Mysore Lamb Ribs by Chef Jonathan Lee, Saffron Tulang by Chef Sultanul Arfin, Potato Paneer and Croquette and Tandoori Baked Snapper by Chef Vik.

I like the surprising "explosion" of flavours these dishes made on my taste buds. I've always been a huge fan of Tulang, but normally my limit is 2, because of the gamy smell. But Chef Sultanul Arfin's Saffron Tulang, kept me wanting more.

Chef Sultanul Arfin's Saffron Tulang

After speaking with chef, I learnt that he went through a long process of blanching and improvisation to get rid of the gamy smell. To share a little of his secret with my Huneybees, he incorporated Singapore's Chilli Crab taste into this dish, no wonder it taste so familiar and irresistible! :)

As for Chef Vik's creations, it was a debate between hubby and I as he loved the Potato Paneer and Croquette, whilst I stand firm for the Tandoori Baked Snapper. Hubby liked the combination of potato and cheese in the croquettes and paired with the spinach puree, he finds them a great combination and very refreshing.

But for me, I'm more of a visual creature. The first look at the Tandoori Baked Snapper, I was already sold. But of course, the dish did not fail me too. The snapper was well marinated, presenting the Tandoori flavour where you can taste the spices used and when paired with the pickled cucumber, it was a balance of spicy and sour. And who knew chilli powder actually went well with potato puree?! I'm definitely gona be requesting chilli powder to go with my mash potato in future!

There're definitely even more dishes to try, more things to see and experience and you have got to head on over yourself to see it all!

SUVAI 2015
Date: 30 July - 2 August 2015
Time: 12pm – 10pm
Location: Tan Quee Lan Street, behind Bugis Junction
More details at: http://www.suvai.sg/

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