Be Prepared With A Filled Stomach When Watching MasterChef Asia Debuted On 3rd Sept

Hi Huneybees,

MasterChef is finally here in this region under the name MasterChef Asia with 15 selected aspiring home cooks from across Asia coming to Singapore for the first time to compete for the coveted top honor!

And I being a self-taught cooking enthusiast, who have been following many versions of MasterChef over the years, including those from China, Korea, Australia and USA, this certainly presents a great opportunity for the like-minded to gain global recognition as a chef!

The judging panel of MasterChef Asia : (second from left) Susur Lee, Audra Morrice and Bruno Menard

Fans (including me!) of MasterChef congregated in numbers last Saturday and turned the usual busy weekend human traffic at Nex shopping mall in Serangoon, the suburban housing estate of Singapore, to a standstill for a chance to catch a glimpse of Hong Kong-born culinary genius Susur Lee, culinary TV personality Audra Morrice and 3-Michelin Starred chef Bruno Menard, whom together formed the judging panel for the first-ever pan-regional, English version of the competitive cooking reality show.

For me it's certainly the Singapore-born, finalist at the MasterChef Australia Season 4, Andra Morrice, who I learned how to bake the delicious Dark Chocolate Raspberry Tart with Cherry Port Jelly two years ago!

Singapore Contestants for MasterChef Asia - Sandrian Tan,  Lennard Yeong, and Woo Wai Leong

 Made popular in USA by the Michelin starred celebrity chef Gordon Ramsay (co-creator of this show and Hell's Kitchen), based on an original UK franchise, Singapore will be sending three representative in Woo Wai Leong (Lawyer), Sandrian Tan (Housemaker), and Lennard Yeong (Engineer) to contest with 12 other home cooks from seven other countries for the first MasterChef Asia title. 

The Trio was also present at the Meet & Greet session that day to give the fans the MasterChef Asia live experience when they battled it out in the iconic Mystery Box challenge. 

The judges sharing their grading criteria for MasterChef Asia

Sandrian Tan emerged as the winner for the Mystery Box Challange during the Meet & Greet session of MasterChef Asia

Sandrian Tan's Coconut Ginger Prawns with Prawn Omelette served on Pineapple Salsa and Pickled Daikons;  Photo credit : Lifetime Asia

At the end of the challenge, it was the Coconut Ginger Prawns with Prawn Omelette served on Pineapple Salsa and Pickled Daikons prepared by Sandrian Tan that impressed the judges. Fortunately for the two losing contestants, neither of them need to leave the show.

Remember to catch the debut screening of the MasterChef Asia on 3rd September at 9pm (Singapore/Hong Kong Time) on Lifetime (StarHub TV Ch 514).

A caution to all Huneybees: as always for all the MasterChef show, do not watch any episode over dinning time, or worst with an empty stomach, as the foods in front of you thereafter might just look less appealing as compared to those shown on the show =)

Don’t forget to stay tuned to my blog / like my blog’s Facebook page / follow me @huney_84 on Twitter & Instagram  for the latest updates!

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Challenge Accepted: Hawker Heroes Will Be Taking On Gordon Ramsey

Hi Huneybees,

The poll for for food lovers to choose which 3 of Singapore's favourite hawkers will square off against Gordon Ramsay in the SingTel Hawker Heroes culinary challenge was launched on Tuesday, 25 June and has since received a total of over 575,700 votes!

In a new video released, Chef Ramsay said he is looking forward to coming to Singapore for the challenge, which will take place in July. SingTel will be announcing the results of the poll and further details about the challenge on 3 July.

SingTel is also pleased to introduce Mr KF Seetoh, founder of Makansutra, as a host and Singapore food ambassador in the SingTel Hawker Heroes Challenge. Seetoh is a passionate foodie and champion of Singapore's unique hawker heritage. He recently launched the 2013 World Street Food Congress, where more than 80,000 celebrated the joys of street food over a 10-day event.

In addition, voters stand to win up to $8000 worth of HungryGoWhere Dining Cards that can be used at any restaurant that accepts MasterCard.

For more information please visit: http://www.hawkerheroes.com 

About SingTel Hawker Heroes

In June, seven of Singapore’s most well-regarded food bloggers with the support of SingTel had issued an invite to Chef Ramsay, to help determine if our hawker food has what it takes to match up to the prestigious standards of the world renowned Michelin guide.

This invite was issued amidst concerns about the future of Singapore’s hawker heritage, with fewer picking up the craft from the current generation of hawkers.  It also aims to address the debate among foodies whether our hawkers are as talented as Michelin-starred chefs and if international recognition would boost the hawker trade.

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Challenge Accepted! Singapore Food Lovers & SingTel Invite Gordon Ramsay to Challenge the Nation’s Favourite Hawkers

Hi Huneybees,

A group of Singapore’s best-known and most respected food bloggers, with the support of SingTel, have today formally challenged Michelin-starred Chef Gordon Ramsay (the chef from Hell's Kitchen) to take on Singapore’s most beloved hawkers in a culinary contest.

Should Chef Ramsay accept the challenge, he will pit his skills against three popular hawkers who will be selected through a public poll hosted on the HungryGoWhere website.

The contest will determine if Singapore’s hawker fare can match up to the standards of the prestigious Michelin guide, which has become the benchmark for culinary excellence around the world.

The challenge is in response to recent concerns of a decline in local hawker culture and whether international recognition, such as Michelin-starred accreditation, would encourage fresh talent to join the trade and preserve Singapore’s hawker heritage. There has also been much debate on whether Singapore hawkers have the necessary qualities to take on Michelin-starred chefs like Gordon Ramsay. Read more about it here.

Snippets of the challenge via Twittersphere.

The food bloggers who have joined hands to issue the challenge are no strangers to the local food scene. Namely: Dr Leslie Tay (iEatiShootiPost), Daniel Ang (Daniel’s Food Diary), Catherine Ling (Camemberu), Philip Lim (Keropokman), Karen Wee (SuperFineFeline), Melissa Koh (Melicacy) and Rayner Ng (HisFoodBlog).

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Huney Cut The Queue At Tim Ho Wan

Hi Huneybees,

Okok. Chillax ~ I didn't do the super kiasu (afraid of losing) act, I was invited to the media tasting at Tim Ho Wan, so literally, I "cut" the queue and walked straight right into their only VIP room.

The famous Michelin star dim sum restaurant in Hong Kong created quite a sensation when they launched in Singapore in April. I myself did the queuing once, but that was madness. I queued 2 whole hours for a few dishes of dim sum, a little turn off. But I was glad this time round I get to sit in comfort and enjoy all the dishes on the menu!

Helming the reins in the kitchen is Chef Mak Kwai Pui, 50. For the past ten years, he has worked for renowned hotels such as Le Meridian, Four Seasons and during this time, he expanded his knowledge of the traditional Cantonese dim sum and eventually went on to set up his first restaurant - Tim Ho Wan, in Mong Kok.

Within a year of business, the restaurant was awarded one Michelin star for its array of dim sum. The success of Tim Ho Wan led the chef to open three more outlets at North Point, IFC Mall and Sham Shui Po. The original outlet in Mong Kok has been relocated to Olympian City.

Ever seen that much Char Siew Bao-s before?

The Hong Kong artistes scene has the 4 Heavenly Kings (Andy Lau, Aaron Kwok, Jacky Cheung & Leon Lai), so has Tim Ho Wan! Introducing the Baked Bun With BBQ Pork, Steamed Egg Cake, Vermicelli Roll With Pig's Liver and Pan Fried Carrot Cake.

These are the must-haves when at Tim Ho Wan. Don't ever leave without trying them!

Baked Bun With BBQ Pork is crispy on the outside, yet when biting into in, sweet BBQ pork oozes out, no wonder it is the top dish at the restaurant. (only 3 buns to each customer). I'm not so much a fun for the Steamed Egg Cake, but the Vermicelli Roll With Pig's Liver, make this girl who simply love eating animal innards very very happy.

Do note: Eat it while it is out. When it turns cold, the pig's liver gets a little "fishy"

Both the Vermicelli Roll and Pan Fried Carrot Cake, makes me miss those days in Hong Kong, when I would wake up to them every morning. Definitely recommended for those seeking true blue Hong Kong Dim Sum.

The 2 dishes that I love, would have to be their Pork Dumpling With Shrimp and Prawn Dumpling. A Dim Sum is never complete without Har Gao and Xiu Mai. And these 2 dishes from THW is simply mouth watering with huge full size fresh prawns. (Oh! I'm hungry again...)

We then went on trying other dishes on the menu. Let me introduce them to you bit by bit...

On the top is the Fried Beancurd Skin Roll With Shrimp and below is the Steamed Beancurd Skin Roll W/Pork & Shrimp. The fried version is a much crispier version, but I am a fan of the steamed version. You can even have the gravy as soup after eating it. It has fully absorbed the sweetness from the prawns and pork by the time it is served.

Another dish that I like has to be the Spring Roll With Egg White. In Chinese, it is called 赛螃蟹春卷, which means spring roll that can compete with crab. There is no crab in the spring rolls, simply eggs, that is made to look and taste like crab. Clever right? Have it with the Worcestershire Sauce and I bet you will be wanting more...

Chicken Feet With Black Bean Sauce

Of course, there were also the usual Dim Sum dishes like - Chicken Feet With Black Bean Sauce, Glutinous Rice Dumpling, Pork Rib With Black Bean Sauce, Rice With Chicken, Sausage & Mushroom.

Glutinous Rice Dumpling

Pork Rib With Black Bean Sauce

Rice With Chicken, Sausage & Mushroom

This is actually a very interesting dish - Beef Ball With Beancurd Skin. I love how it doesn't taste too "beffy" and it is so soft and melts in your mouth. I wonder how long it takes the chef to mince the meat so so fine!

This is the Garlic, Mushroom, Spinach Dumpling. I didn't have it, but around the table they were saying it is very tasty and something not too heavy for once. 

And how can we miss having more Vermicelli Rolls?! It is the Dim Sun stars! We had dishes and dishes of it coming until we were fully bloated. Introducing, Vermicelli Roll With BBQ Pork, Vermicelli Roll With Shrimp and Vegetarian Black Pepper Vermicelli Roll. 

Vermicelli Roll With Shrimp

Vegetarian Black Pepper Vermicelli Roll

The Vermicelli Roll is so fine and smooth, you definitely know this is handmade with love. I will not get sick eating them and my favourite of them all, had to be the Vermicelli Roll With Shrimp.

Leave a little space in your tummy for dessert. The Tonic Medlar  & Osmanthus Cake is a dessert made since the Tang Dynasty and has been widely loved by ladies for its beauty benefits. I normally just take half of it, as it was too sweet for my liking. It's a honey overload, so those with sweet tooth will definitely love it!

Cheers to Tim Ho Wan!

So, do drop by Tim Ho Wan for some great dim sum with your friends and families. I would recommend a little more off-peak hours, as the queuing might just make you pissed off...

Tim Ho Wan Singapore 

68 Orchard Road #01-29A, Singapore, Singapore 238839

Tel: 6383 2828

Opening Hours: Monday to Sunday 10am to 10pm

Facebook: https://www.facebook.com/timhowan

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Buy-a-Bao For Charity @ Tim Ho Wan

Hi Huneybees,

Tim Ho Wan is brought into Singapore by Hersing Corporation. Since the opening of its branch at Plaza Singapura, droves of epicureans have been patiently queueing for long hours outside the restaurant, hoping to get their fix of the Michelin star dim sum.

Tim Ho Wan is hoping for the same warm reception when it hosts its first-ever charity event, Buy a Bao for Charity, on 28 April 2013.

This one-day donation drive will begin at 10am and last till 10pm. And as a form of thank you for their donations, Tim Ho Wan will treat all Samaritans to its award-winning BBQ pork buns. For a $2 donation, the donator will receive one bun. The tier continues as follows:

100% of the proceeds will go to The Straits Times School Pocket Fund and aid underprivileged kids in Singapore.  So go on down and help for a good cause!

Tim Ho Wan is located at:

68 Orchard Road #01-29A, Singapore, Singapore 238839

Tel: 6383 2828

Opening Hours: Monday to Sunday 10 am to 10 pm

Facebook: https://www.facebook.com/timhowan?ref=ts&fref=ts

P.S.: On 28 April 2013, apart from the charity event the dine-in area will be open for business as usual from 1pm onwards.

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SAVOUR Is Back This April!

Hi Huneybees,

After last year's SAVOUR 2012 (Singapore's largest gourmet food festival), I couldn't stop thinking about the delicious delicacies I tried from all the local restaurants. So, imagine my excitement when I was invited to their sneak preview before CNY!

The latest instalment of this gastronomic extravaganza promises an enhanced experience for its attendees, strengthened by the strong backing of major sponsors, the most significant being SAVOUR 2013’s partnership with NESPRESSO as Presenting Partner and Official Coffee.

Irene Latoa, Country Manager for NESPRESSO Singapore.

“NESPRESSO is proud to present SAVOUR 2013 as we believe that our Grand Cru gourmet coffee and gourmet food go hand in hand. With our shared brand values of seeking the best, our dedication to quality and providing ultimate journeys in gastronomic experiences, we know attendees to SAVOUR will have a fantastic time enjoying the delicious.” --- Irene Latoa, Country Manager for NESPRESSO Singapore

The event will be held at the F1 Pit Building and Paddock grounds from 11 to 14 April 2013 and SAVOUR 2013 will continue to celebrate all things delicious by showcasing over 30 world-renowned chefs and top local talent, more than 60 award-winning dishes, a two-storey Gourmet Market and an amazing array of 300 complimentary master classes, workshops and demonstrations - all in one accessibly-priced ticket.

Let me bring you on a journey and sneak peek on what to expect at SAVOUR 2013.

At the Gourmet Market, there would be many choices of fresh food for you taste and bring home. One of which is JASONS, where we all got to sample the many variety of Cheese. What are some of the ways to eat them and what goes well with them.

My favourite would be to dip a little Balsamic Vinaigrette on the cheese. Very appetizing!

One of the highlights would be Chef Moon's (one of the participating Chefs in Savour 2013), serving his intricate canapés from his restaurant - Mikuni. 

Chawanmushi.

Fresh sashimi that's served in a tin.

Pork wrapped in seaweed.

Hungry? Yes, I was and still craving for more. I can't wait for April, so that I can check out Chef Moon's booth again!

Also, at Savour 2013, there will be an amazing array of more than 300 complimentary masterclasses which include, “Blend Your Own Wine” at the Wine Theatre. I got to do it first hand and seriously, who knew Merlot and Shiraz can be blended to make your own mix of wine...

For bakers out there, you would be glad to know that there would be something for you to easily bakes your cakes or pastries with the Shake Bake.

All these cakes are baked using the Shake Bake ~

There's also this new innovative machine that was introduced to us. It's called Soda Stream and what it does is letting you have carbonated within seconds in the comfort of your home. Get their healthy syrups and add into the carbonated water, your very own "soft drinks".

These machines do not require any electricity and it simply works by pumping air into water.

And last but not least, NESPRESSO will also have their very own tent at the event. You can look forward to Nespresso Coffee Atelier sessions at Savour 2013 as well as coffee mixology masterclasses.

Nespresso Roma Espresso Martini and Almond Cream are some of the many coffee concoctions that Savour participants will get to enjoy.

SAVOUR 2013’s quest to bring the best of the world to Singapore and curate only the best experiences for its attendees resonates with its strategic partners. NESPRESSO has long been accompanying prestigious restaurateurs in their pursuit of excellence and, today, it is the coffee of choice in some 700 Michelin-starred restaurants across the world.

I even got to make and bring home my very own Tiramisu dipped in NESPRESSO coffee!

These are just some teasers on what's gonna happen at SAVOUR 2013. Tickets are available via SISTIC with the latest schedules and itineraries available at www.savour.sg. So make a date and be sure to be at the F1 Pit on 11-14 April...

More yummy-licious photos can be found here.

On the side note: NEPRESSO is having RED offerings for Chinese New Year!

Purchase any U, Pixie or CitiZ Single coffee machine and 5 sleeves of your favourite Nespresso Grand Crus coffee (Nespresso's diverse range of 16 Grands Crus means there's a blend to suit everybody’s taste – from the intense and contrasting bouquet of Ristretto to the fruity mildness of Decaffeinato) to receive a complimentary Aeroccino+ milk frother* (worth $199). 

*Other terms and conditions apply.

• Promotion is applicable only to Singapore residents from 15 January – 28 February 2013, or while stocks last, for select machine purchases (U, Pixie & CitiZ Single) made at all Nespresso Boutiques (ION Mall, #01-14 and Takashimaya D.S. Basement One) and Nespresso Authorised Trade Partners.
• Collection of Aeroccino+ is valid only at Nespresso Boutiques (ION Mall, #01-14 and Takashimaya D.S. Basement One), with a minimum purchase of 5 sleeves of Nespresso Grand Crus coffee at point of collection only.

Retail Prices
Lattissima+: $688
CitiZ Single: $518
CitiZ&Milk: $668
Pixie: $398
U: $288

Nespresso in Singapore: Nespresso ION Boutique
ION Orchard, 2 Orchard Turn, #01-14, Singapore 238801

Nespresso Takashimaya Boutique
Takashimaya D.S. Basement One, Singapore 238873

Call Nespresso toll-free 800 852 3525 or visit www.nespresso.com

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