SmokeShack Roast of the Day, S$10.90

Ok, perhaps, that was an overly bold statement to make for a first visit. But the two subs we shared were really delish.

Smoke Shack is different from other sandwich shops in that they smoke their own meats. Here, you get freshly smoked ham, smoked bacon, smoked lamb, smoked duck…you get the idea.

What a gorgeous hunk!

Now, I’m not a big fan of beef, but the roast beef sandwich really blew my socks off! The star of this mega production was undoubtedly the gorgeously pink slices of tender, juicy bovine flesh, accompanied by a competent supporting cast of ciabatta, sauteed onion, herb butter, lettuce, and tomato.

If I remember correctly, the SmokeShack Roast of the Day is available only on Wednesdays and Fridays.

Smoked Duck, Blue Cheese & Apple, S$7.90

Sandwich Number 2 wasn’t quite as mind-blowing, but I just had to get it cos me loves smoked duck!

Initially, I was apprehensive of the blue cheese, cos I’m not a fan of pungent cheeses. Fortunately, the entire ensemble was a harmonious blend of textures and sweet, salty flavors. The caramelized apple could have been more caramelized, but that’s just a minor nit-pick.

Well, I’ll definitely be back to try the rest of Smoke Shack’s New York-style sandwiches, which are a rarity here in Singapore. They’ve got Big Apple classics like Reuben (rye bread, corned beef, sauerkraut) and New Yorker (rye bread, pastrami, cheese, coleslaw). The Montivideo (steak, ham, bacon, roasted peppers, mozzarella) looks enticing too.

Most customers pack their sandwiches to go, as it’s a really tiny shop with cramped seating, so come early if you wanna eat in.

Smoke Shack
146 Market Street
#01-33 Market Street Carpark
Singapore 048945
Tel: +65 6557 2214

Mon–Fri: 10.30am to 7.30pm
Delivery available within CBD
Click on this link for their menu

3-tier afternoon tea set, S$38

Anyway, prior to that, we both had a somewhat trying time (work + family issues). So we said, hey, why not splurge a bit and reward ourselves? And what’s more indulgent than leisurely afternoon tea at the glitzy Ritz?

On weekdays, Chihuly Lounge at the Ritz Carlton serves traditional afternoon tea (S$36.00++ per set). It’s presented in an elegant, gilded 3-tiered tray stand. Each set has 12 pieces of dainty savouries and pastries (the tray above holds 2 sets of afternoon tea).

What's afternoon tea without tea?

You get to choose from a variety of gourmet teas. Tea is free-flow, and you can opt for another blend after finishing a pot. Alternatively, there’s coffee. Camemberu and I tried three different kinds of tea: vanilla, Earl Grey, and jasmine.

Condiments for tea: lemon wedge, heart-shaped sugars, cream

Look at the elegant table setting! It’s a bit hard to see, but the sugar (white and raw) cubes are heart-shaped. They are, literally, little sweethearts!

Mini pots of Hediard honey and jams

More luxury, in the form of Hediard honey and jams (strawberry, apricot, marmalade). The jams were delicious!

Top tier

We couldn’t wait to start on the food! The selection is probably rotated day-to-day. The top tier was sandwiches. From foreground:

1. Egg mayo on herbed roll — Egg mayo sounds plebeian, but a sprinkle of caviar gave it a touch of aristocracy. The soft, aromatic bread roll was also lovely.
2. Pastrami with tomato on tomato bun — We weren’t expecting an explosion of intense flavors from the tomato! It was possibly marinated or roasted tomato. Immensely juicy, and went very well with the pastrami. My fav of the three!
3. Smoked salmon & roe on brioche — Can’t go wrong with smoked salmon. Loved how the roe “popped” and released their briny sweetness in the mouth.

Smoked salmon & roe on brioche

These mini sandwiches were rather ordinary. But they tasted extra good with the use of premium quality ingredients. The fresh, artisan breads made a big difference as well.

Middle tier

Second tier wasn’t as impressive. From left: raisin scones (would have tasted better if warm), crab croquette (rich with crabmeat, but didn’t quite like the mushy interior), chicken wrap with cream cheese & fresh fig (ok), and potato truffle tart (also ok).

Bottom tier

The mini pastries (from foreground): coffee mille feuille, lemon custard tart, chocolate cake, and cheesecake.

When we tasted the lemon custard tart, both Camemberu and I wondered out loud, “Eh, it smells like salted egg yolk!” How strange!

Actually, the tart was my favorite item cos of the tangy custard and buttery crust. But that salted egg yolk scent was still surreal!

Mini cheesecake

Perhaps we were expecting to be blown away, but the sweets were just alright. Definitely more than decent, but not wow.

We thought the dainty morsels wouldn’t fill us up, but surprising, they did. Guess three pots of tea helped too.

It was indeed a very relaxing and indulgent afternoon. Chihuly Lounge is spacious and airy, with tall windows and lush greenery outside. The decor is classy, but feels cozy. I especially enjoyed the soft sunlight streaming in through the glass roof.

Service was excellent as well. The wait staff refilled our tea cups frequently, always attentive but never intrusive.

This was certainly a very extravagant outing. If you consider just the food, it might seem overpriced. But if you take into account all the details that make up the whole experience, it was absolutely worth it. Well, at least it was for us. We had a fabulous time!

Any suggestions where should we go for our next tai-tai outing?

Chihuly Lounge
The Ritz Carlton, Millenia Singapore
7 Raffles Avenue
Singapore 039799
Tel: (65) 6434 5288, 6337 8888 (main line)
URL: http://www.ritzcarlton.com/en/Properties/Singapore/Default.htm

Daily: 9.30am – 1.30am
Traditional afternoon tea is served Mon to Fri: 2.30pm – 5pm
Weekend afternoon tea buffet is served on Sat & Sun: 2.30pm – 5pm

Spruce

Haven’t been posting hubby’s breakfast for a while. Of course he still eats brekkie daily, but nothing new or interesting to post.

Today’s breakfast was definitely on the atas upscale end. Having heard that Spruce is always fully booked on weekends, I made a reservation 5 days in advance for Sunday breakfast. Instructions from the other end of the phone were firm. “Please be informed that we’ll only hold your table for 15 minutes, and no changes will be allowed on that day (i.e. changes in seating arrangements or number of people).”

British Brekkie, S$17.00++

Rick stuck to his favorite breakfast choice — the British Brekkie, consisting of eggs (poached, scrambled, or sunny-side up), Cumberland sausage, baked beans, bacon, roasted mushroom, roasted tomato, and toast.

The food arrived on a platter gigantic plate. Portions were certainly hearty. Look at that foot-long sausage! I tried a bite, and it was delightfully tender, juicy, and herby. The scrambled egg was velvety smooth, while the two large slabs of toasted focaccia were addictively chewy and fluffy.

While mostly satisfied, hubby thought the sausage was too greasy, and the mushrooms too bland. He actually preferred my home-cooked English breakfast!

Eggs Benny on Corn Waffle with Leg Bacon, S$12.00++

As for me, I was struggling to finish my Eggs Benny. Don’t get me wrong, it was delicious! I especially liked the waffle with corn kernels. Loved the perfectly poached eggs too.

Much as I enjoyed it, this dish was a little too rich for me. Two eggs+hollandaise sauce (emulsion of egg yolk & butter!)+bacon+thick waffle–can you imagine trying to digest all that? I was so full I skipped lunch today!

Come to think of it, it’s actually great value, yeah?

We also had an excellent long black (S$5.00++). They serve Giancarlo, a premium coffee from Australia.

The al fresco section

We had opted for indoor seating, but the outdoor area looked comfortably breezy, with lush greenery providing much shade from the sun. As it’s the only F&B outlet in Phoenix Park, with no other retail outlets in the area, Spruce is much more tranquil than the Dempsey area. It’s definitely a great place to chill.

Spruce
320 Tanglin Road
Phoenix Park
Singapore 247980
Tel: (65) 6836 5528
URL: www.spruce.com.sg

Pizza/BBQ wings + beer? Yeah, baby!

But, French haute cuisine + beer??

Beer and French haute cuisine? Oui!

A few weeks ago, Singha Beer — produced since 1933 in Thailand, and the most popular beer in its native country — commissioned celebrity Chef Emmanuel Stroobant of Saint Pierre to create a special beer-pairing luncheon. Naturally, I was extremely curious to find out how this unorthodox pairing would work.

A "beery" exciting menu!

I’m not much of a beer drinker (nor wine drinker), but I found Singha Beer to be easy on the palate. This golden lager tastes rather light, yet has a nice body. On its own, it’s very refreshing, making it a great drink to swig on a hot day. I can imagine its crisp, bubbly flavors as a ideal pairing with seafood or spicy Thai food.

The dashing Chef In Black - Emmanuel Stroobant

OMG, it’s Emmanuel Stroobant in the flesh! All the invited guests –mainstream media and food bloggers– fell into reverent silence when he came out to give a brief introduction. Don’t ask me what he said. My heart was pounding so loudly I couldn’t register a single word!

asdf

A native of Belgium and collaborator of Brussels Sprouts (they serve 120 types of beers!), Emmanuel Stroobant definitely knows his beers!

Without further ado, lunch is served!

North Sea Grey Shrimp Salad with Thousand Island Ice Cream, Momotaro Tomato & Organic Avocado Mousse

Don’t underestimate these smallish shrimp. Each bite of crunchy, juicy shrimp was an explosion of intense umami-ness! And Thousand Island ice cream? What a brilliant idea!

Together with silky smoked salmon, sweet tomato, and creamy avocado mousse, this was indeed a seductive appetizer. The sparkling beer was a superb counterfoil against this luxurious starter. A very sublime pairing, reminds me of sexy foreplay. *cue: soft moan*

Saffron-infused Mussel Consomme with Low Temperature Braised Patte Jaune Chicken & Spring Vegetable Julienne

Look at that beautiful amber broth! It was another intensely flavored dish, packed full of briny flavor. The firm chicken cubes and crisp veggies strips provided sweetness and crunch.

Again, another excellent pairing, as the crisp, dry beer offset the saltiness of the consomme.

Singha Signature Dish - Singha Jelly with Lemongrass Infused Scallop Mousse & Wild Herb Salad

Here’s the piece de resistance! The highlight of this dish is Chef Stroobant’s unique creation — delicate ribbons of Singha beer jelly wrapped around tofu-like discs of scallop mousse. The mildly bitter jelly was an edgy kick against the sweet and smooth scallop. More than just a touch of tropical fragrance, the lemongrass topping was also a nod to Singha Beer’s Thai roots.

Plump, succulent, and sweet, the seared scallops were to die for! Even peasant ingredients like potato and carrot were exquisitely carved into discs and ribbons. This is an outstanding dish I’d gladly come back for.

From top down: goat cheese, Munster, Comte, Brie.

The cheese course was a last-minute addition. Chef Stroobant told us that cheese-and-beer pairing is actually very common in Belgium, and selected these four cheeses for their complementary flavors with Singha beer.

I’m not a cheese person. But surprisingly, I really enjoyed the tasty Munster and tart goat cheese. And yes, cheese and beer do go well together!

Caramelized Banana Crusted Flourless Belgian Chocolate Cake & Coconut Sorbet

This is the famous Grandma Stroobant’s flourless chocolate cake. Wickedly rich, smooth, and bittersweet, this is one recipe that’s sure to stay in the family for generations. Caramelized bananas (wished there were more!) and coconut ice cream (another tropical touch) rounded off this sweet ending.

The only pairing I found a bit weak was the last course. Perhaps I prefer a sweet dessert wine to go with dark chocolate, so the light, dry beer and intense chocolate combo didn’t quite work for me.

Following dessert, we were served coffee/tea and petit fours. It was a lovely way to wind down after such an impressive meal.

Well, this gastronomic experience has been a real eye-opener. I never imagined beer to be so versatile! And a premium beer definitely has a place in fine dining. Just like a good wine pairing, the right beer with the right dishes will bring out the best flavors of both.

The Singha Signature Dish is now available at Saint Pierre. It has to be ordered in advance, so remember to request for it when you call to make reservations.

Thank you very much, Singha Beer, for an afternoon of gastronomic indulgence and the chance to experience the soul of Singha Beer!

Saint Pierre
3 Magazine Road
#01-01 Central Mall
Singapore 059570
Tel: (65) 6438 0887
URL: www.saintpierre.com.sg

Why no spinach?

This was a quick dinner we grabbed before our night photography workshop at the Singapore Flyer. Rick and I got two combo meals to “share share”.

“Maxi Meal” (S$8.40) includes:

• 1 piece chicken (they gave breast)
• 2 chicken tenders
• 2 drumlets
• 1 biscuit
• 1 mashed potato
• 1 soft drink

“2-piece Chicken Meal” (S$7.40) includes:

• 2 pieces chicken (they gave breast + wing)
• 1 biscuit
• 1 side (we picked coleslaw)
• 1 soft drink

Our first impression: It’s very similar to KFC’s Hot & Crispy version, minus the spiciness. The coating is very crispy and relatively grease-free. Lightly seasoned with chilli powder, the breast meat wasn’t juicy, but at least it was tender and not dried-out.

If you want to pick more “premium” parts like thigh or wing, you have to pay an additional S$0.50!

The chicken tenders were non-spicy, boneless strips of fillet. The drumlets weren’t coated with batter; they were just seasoned and deep-fried.

Rick wasn’t impressed at all, saying there’s not much distinctive flavor, and that he much preferred KFC’s Original Recipe. Me too! I thought the quality of the chicken meat was better than KFC’s, but other than being salty and mildly spicy, there’s not much taste.

We also prefer KFC’s whipped potato. Popeyes’s spicy, heavy gravy didn’t go down well with us, and Rick didn’t like the gritty bits in the mashed potato. But the coleslaw was good. However, the biscuits (tastes like savoury, crumbly muffins) were much too salty!

Maybe my expectations were raised by glowing comments I read before coming, but we felt that Popeyes is rather over-rated.

30 Raffles Avenue
#01-13 Singapore Flyer
Singapore 039830
Tel: (65) 6338 8300

Sun – Thurs: 9am – 11pm
Fri, Sat: 9am – 12am

A sign of good things to come.

Has it been eight years already? How time flies. So, where should we celebrate another year of wedded bliss? Naturally, the stressful task of choosing the perfect venue fell on the foodie’s shoulders (mine, who else?).

As we had to attend a workshop that night, I suggested taking the day off to indulge in a leisurely lunch in Sentosa island, a spot far away from town where crazy crowds would be thronging the malls doing last-minute Christmas shopping.

Rosemary & dried tomato roll

For lunch, Braise offers only a set lunch menu. There are 4 choices each for appetizer and main course, and 3 for dessert. The 3-course set lunch includes coffee or tea. At S$38++ (S$45++ with foie gras), it’s reasonably priced given the caliber of the food, service, and setting.

The humble bread roll was a prime example of high standards at Braise. It was brought to us piping hot, as if freshly baked out of the oven. The exterior was wonderfully light and crusty, while the pillowy soft interior, still steamy hot, was deliciously scented with rosemary and dried tomato.

Even the luscious butter was of the perfect spreading consistency! When the wait staff offered us more bread, we were tempted but declined so as to save tummy space for the rest of the meal.

Pan Seared Hokkaido Scallop with Apple and Avocado Cream

Rick’s appetizer arrived in the form of 6 dainty scallops, each with a dollop of apple and avocado cream. The scallops were seared to the perfect doneness, but not as sweet or succulent as I’d envisioned. But it was a great idea to lighten the avocado puree with apple, creating an overall light, mildly sweet and tangy effect.

Ravioli of Duck Medley with Mustard Beurre Blanc

While the scallops didn’t make a big impression, we were floored by the brilliant duck ravioli. Silky soft sheets of thin pasta encased pulled shreds of smoky, braised duck that was just bursting with flavor. The light, creamy beurre blanc (white butter sauce) had just the mildest hint of mustard, and complemented the gorgeous duck dumplings brilliantly.

Duck Leg Confit, Braised Savoy Cabbage and Duck Jus

More duck, this time in the form of a boneless crispy duck confit. The skin was beautifully crisp, but the meat was quite tough and a little dry. Actually, this was my first crispy duck confit. I’d been dying to try this famed dish, but it wasn’t as moist or tender as the descriptions I’ve read.

Roasted Venison Leg, Mushroom Stew with Chocolate Spice Sauce

On the other hand, Rick’s venison was excellent. He requested a medium doneness, and it was faultlessly executed. The meat was meltingly smooth like butter. Just as good was the velvety mushroom. Rick happily declared this to be his favorite dish of the meal.

Chocolate Fondant, Orange Zest, Vanilla Ice Cream

Desserts were safe but fail-proof crowd pleasers like this chocolate fondant, garnished with gingery sweet orange zest strips and served with real vanilla bean ice cream.

Molten chocolate lava is so seductive.

A tap of the spoon cracked the crisp chocolate shell for molten bittersweet chocolate to gush forth. Ooh, this is one sexy dessert!

Lemon Tart, Passion Fruit with Banana Ice Cream

I didn’t enjoy the lemon tart as much, due to its overly hard pastry. The lemon curd was also too sharp for the tastebuds. Luckily the ice cream took some of the astringency off.

Although the menu on its website stated “banana ice cream”, it tasted more like vanilla ice cream to me. Maybe they switched. Not that I mind, it was really awesome vanilla bean ice cream.

Although there were a couple of hiccups, there were definitely more hits than misses. Braise is tastefully decorated with a modern chic theme, with full-length windows that look out onto the beach and natural light streaming in through tall glass panels in the roof in the day.

The wait staff are also thoughtful and attentive without being obtrusive. We found out later that they’d deducted our admission charges of S$2.00 per person from the bill without being asked.

The restaurant was only half-filled during lunch. Well, not many people have time to travel all the way to Sentosa for lunch on a weekday, I guess. But I’ve heard that Braise is extremely popular during dinner, and is often fully booked. If you have time to spare, or wish to try out Braise at a more affordable menu, I highly recommend their set lunch. The dishes are rotated from time to time.

For directions on how to get to Sentosa island, click here. By public transport, a convenient way would be to board the Sentosa Express at VivoCity (the ticketing booth is just next to Food Republic’s entrance, level 3).

Braise
60 Palawan Beach Walk
Level 2
Singapore 098498
Tel: (65) 6271 1929
URL: www.braise.com.sg

Click here to view and download Braise’s menu.

Eat fresh!

I remember that when Subway first started out in Singapore, it was met with cool reception. Firstly, we were more into rice and noodles rather than sandwiches. Secondly, who would want to pay 5 bucks for just a sandwich when we could have a full meal (main course + beverage) at the hawker centre or foodcourt for less? Even if people were willing to shell out that kind of money, we’d rather go for fast food, something we’re more familiar with.

A few years down the road, we now see Subway outlets mushrooming across the island. Reasons for this surge in popularity are:

1. Evolving tastebuds;
2. Change in lifestyle – people are more health-conscious, so Subway’s veggie-loaded sandwiches are a healthier option over fast food and hawker/foodcourt food;
3. Increase in prices of fast food and hawker/foodcourt food, plus cheaper meal deals for Subway, make Subway more attractively priced now.

Oven-roasted chicken breast 6" meal, S$6.50

Ok, boring thesis over! When it comes to Subway, hubby and I have the same preference. Funnily, our favorite is one of the cheapest items. Our default order: Cold Cut Trio, Italian bread, all veggies except green chilli and olive, honey mustard+sweet onion+mayo, and briefly warmed in the oven, thanks!

This time, we decided to be more adventurous and try their new value sets. Each meal comes with a 6-inch sandwich, 22oz drink, and two cookies or bag of chips.

The chicken breast wasn’t dry and stringy as I’d feared; actually it was quite moist and tender. The whole thing reminds me of Burger King’s Chicken Whopper.

Ham 6" meal, S$5.90

No surprises on the ham sandwich. Actually, it was very boring, and I wouldn’t order it again. Cold Cut Trio, with its mix of bologna, ham, and salami (even though they’re all turkey), is so much nicer!

Not as much veggies as I prefer

Maybe it was an off-day for this outlet, for our sandwich wasn’t totally satisfactory. The bread was a bit too dry, there was very little lettuce, the veggies weren’t as fresh as usual, and the sub seemed hastily assembled. They ran out of cookies too; only oatmeal raisin was available. I remember having better assembled subs at The Amara and Raffles City outlets. Is it just me, or has anyone else noticed differing standards among the outlets?

Subway (Harbourfront Centre branch)
#02-82 Harbourfront Centre
No. 1 Maritime Square
Singapore 099253
Tel: (65) 6270 4929
URL: www.subway.com.sg

Mon-Sat: 8am to 10pm
Sun & public holidays: 9am to 10pm

It's gonna get messy...

This is priceless! Rick and I had a hoot taking this pic while waiting for our food to ermm, come.

Super Star with cheese.

Actually, this meal took place some time ago, so I can’t remember the prices. All I can remember is that hubby snuck out of the office for a quickie lunch date. He was hungry for meat and buns, heh!

Char-broiled Chicken Club Sandwich.

Among the various fast food chains, I must say that Carl’s Jr has the best burgers. But we don’t eat there often as it’s pricey. Fast food isn’t that healthy either. So we only indulge once in a while!

Onion rings and fries.

Their thick-cut fries and onion rings are pretty satisfying as well. The crumbs for the onion rings could be lighter, but look, there’s real onion! It sure beats Burger King’s onion rings!

Click here for the listing of Carl’s Jr. outlets in Singapore.

Barracks - no army rations here.

Occupying the premises of a former army barracks, House is a lifestyle concept that houses (sorry, I couldn’t resist) a spa, cafe, and bar. This is how the cafe’s name comes about. But this is also where any association with an army camp ends, for Barracks resembles nothing like a military mess hall. From chic, quirky decor down to stunning food presentations, our experience at Barracks was a total revelation. This is one canteen that soldiers would happily dine at everyday!

Clockwise from top: Beetroot Beat, S$8.50; Pei Pa Herbal Tonic, S$12; Mint Berry Fix, S$12

This lunch was a food-tasting session organized for four other food bloggers and yours truly. Helmed by Resident Head Chef Ho, Barracks’ recently updated menu is full of refreshing, unique ideas, and the trio of non-alcoholic cocktails that kick-started our meal reflected just that.

Inspired by the paper prata, Barracks’ Skinny Pizza crust must be the thinnest and crispiest ever! Forget about thick, bread-like pizza dough. You can throw melted cheese and tomato paste out of the pizza equation too. Barracks wants to completely revolutionize the pizza, hence their “thinnovation” – the Skinny Pizza. There’s also a Skinny Pizza outlet at Suntec City serving just pizza and soup.

Chorizo Almond Skinny Pizza, S$18

There are 12 kinds of pizza combinations available. Essentially, each 12″ Skinny Pizza is a super thin and crispy cracker, first baked, then topped with cooked ingredients and fresh arugula (rocket) leaves. We got to sample 4 pizzas. The Chorizo Almond was a clear winner – everyone loved the combination of smoky chorizo, crunchy toasted almonds, roasted garlic, grilled bell pepper, olives, and fresh grated parmesan.

Ahi Taki Skinny Pizza, S$24.00

While I love the Chorizo Almond, the pizza I went absolutely ga-ga over was the Ahi Taki! First, the crust is lightly smeared with mashed avocado, then generously topped with seared fresh tuna, port-wine soaked raisins, plump pistachios, avocado slices, and roasted tomatoes. Brilliant, absolutely brilliant! Most definitely a thought-I’d-died-and-gone-to-heaven moment, which I haven’t had in a while!

If you don’t fancy pizza, it’s also available as a salad. Currently, the Ahi Taki is available only at Barracks and not at Skinny Pizza, Suntec City.

Curry Chicken Babaganoush, S$15

For something spicy and exotic, we had a Middle Eastern-inspired creation. A dip made primarily of mashed grilled eggplant, baba ganoush is spread over the crust, then topped with mildly-spiced curry chicken, chopped hard-boiled eggs, onion and fresh coriander. Very exotic and very nice indeed!

Wild Truffled Mushroom, S$18.00.

Truffle lovers will love this! Roasted portobello and truffle oil generously adorn this Skinny Pizza, but alas, it failed to entice me, because I’m not a big fan of truffle (the mushroom, not the chocolate kind).

We were told that the recipe for the pizza crust has been improved upon since it was first launched. Indeed, we were very much impressed with the taste and texture, and especially how it managed to stay crispy till the end.

Old-fashioned American Sliders (Bleu cheese & bacon), S$22

Bigger and more luxe than White Castle sliders, there’s a choice of 5 toppings for each pair of mini burgers. Pictured above is the Bleu cheese (brie) and bacon, which I didn’t get to try.

American sliders (Cheddar cheese & bacon), S$22.00.

But I did get to try and enjoy the Cheddar cheese and bacon sliders! Pretty ordinary burgers, but although medium well done, the beefy patties were juicy and the lightly toasted buns soft and chewy.

Sweet potato & truffle fries

Accompanying the sliders were these golden beauties. Those are no ordinary shoestring fries; they’ve been tossed in luxurious truffle oil! But I could only detect a faint truffle taste, and both the sweet potato and truffle fries went limp pretty quickly.

Bay Prawn Capellini, S$22.00.

One of the “House Proud” dishes, the capellini is accompanied by some very plump and crunchy prawns! I thought the sauce was lovely – a light prawn bolognese with braised baby leeks and a hint of chilli. But I’d have preferred if the noodles had been more “wet”, ie. more sauce, please!

Herb Crusted Lamb Rack, S$32.00.

The lamb is gorgeous! Well, that’s what the others said anyway, because I was slow and only managed to grab a teeny bite-sized piece and it turned out to be gristle.

Moroccan Spiced Baby Chicken, S$19.

I didn’t detect much Moroccan spice, but the half portion of baby chicken had lovely crisp skin. Even the breast meat was super juicy and tender! Those crispy strips are yam, and underneath the chicken are baby bok choy and tomato-berry chutney.

One-meter-long Sausage, S$25.

That’s one loooooooooong sausage, one meter long, to be precise. Available as chicken, beef, or pork, this is fun for sharing and will certainly make for great conversation!

Finally, it’s time for desserts! Under the direction of pastry chef Sarah Tham, the desserts at Barracks are a medley of hearty American-style cakes and East-West fusion creations. Some of them are even served in mess tins to reflect the location’s military heritage. How quaint!

Barracks Strawberry Shortcake, S$9.50

Not quite your old-fashioned version of sponge cake sandwiched with whipped cream and fresh strawberries, this is a slightly different interpretation of strawberry shortcake. That’s vanilla bean cream to pour over the cake. Yes, there’s really specks of vanilla bean in the cream. So much nicer than whipped cream, IMHO.

Guiltless Chocolate Almond Cake, S$12.

Why is this guiltless? Well, for those who want to stay off carbs but still wanna indulge, this dense cake is flourless and gluten-free. Hmm, really? What about the sugar and milk chocolate?

The BBC (Banana, Brownie, and Cheese), S$12

Call me looney, but if I’m gonna indulge, I’d rather go the whole nine yards for The BBC, which is da bomb! I went bananas (again, I couldn’t resist) over the crispy banana strudel liberally sprinkled with freshly grated cheese, and the gooey, dark chocolatey brownie hidden underneath.

MMM - Mango Marshmallow Melt, S$10

But my top pick is the MMM! Maybe cos it has my favorite fruit – mango! MMM is a delicious concoction of chunky fresh mango, mini crunchy pavlova, honey, yoghurt, whipped cream and marshmallow. Do I hear you going mmmmm……?

Green tea tofu tiramisu, S$9.50

Normally I’m dubious of fusion dishes. If badly executed, things could go really wrong. And tofu with green tea and tiramisu? Alarm bells started ringing in my head.

Thankfully, they managed to pull it off. The firm, custard-like tofu – freshly made in-house – worked well with the light mascarpone and mild green tea flavor. In all, it’s a pleasant, airy creation that’s not excessively sweet.

Panna Cotta Agar Agar, S$9

Inspired by the Nyonya 9-layer rainbow kueh, this stunning dessert is actually alternate layers of creamy panna cotta and colorful agar agar. The refreshing agar and creamy panna cotta complement each other really well!

If you’re here in a large group, you’re in for a treat. Order the “Godzilla Box”, which is your choice of any 6 desserts, and you get 15% off! Isn’t that sweet?

Tiffin Punch, S$59

By now, you’d have noticed that besides taste, Barracks puts a great deal of effort into presentation. Like the Tiffin Punch, which is served in mini tiffin containers. Served on the side is sparkling champagne, which you add just before drinking for a zesty experience.

Refreshingly zingy!

What goes into the Tiffin Punch? Bombay Sapphire gin, lychee liquer, ruby red grapefruit, ginger slices, lychees, and of course, Mumm champagne. Sweet and refreshing, much like a lychee martini!

Tea, anyone?

This ain’t any ordinary tea. You have to be at least 18 to drink it!

This “tea” set is actually what they call Prohibition Long Island Iced Tea Party (S$55). In the teapot is gin, vodka, rum, tequila, cointreau, and lemon juice; in the jug is Coca-Cola. This innocuous-looking drink packed quite a punch!

Dining at Barracks, one can’t help but appreciate the details that go into every aspect of the experience – industrial chic interior, cosy vintage furnishings, whimsical antique plates, and visually stunning food presentation. But more importantly, we really enjoyed the food. For me, that is the most important factor, because without good food, ambience and presentation wouldn’t pull me back.

If it’s always this good, I’d most certainly return soon. I’m already starting to have recurring dreams of the Ahi Taki and MMM!

Fellow bloggers at this tasting session are: Camemberu, Hungry Cow, Ivan, and missyglutton.

Many thanks to our sweet and gracious host, Janet Lim of Spa Esprit Group, for the invitation and wonderful hospitality.

Prices stated are exclusive of 10% service charge and 7% GST.

Barracks @ House
8D Dempsey Road
Singapore 249672
Tel: (65) 6475 778
www.dempseyhouse.com

Ham & cheese on walnut raisin, S$7.20.

If I had to choose between rice or bread, it’s definitely rice. Yes, I’m a rice person. I get withdrawal symptoms from going without rice for more than two consecutive days!

Yet, after an unplanned visit to Freshly Baked, I found myself thinking of nothing but bread. Grabbing a late lunch, I’d expected nothing extraordinary out of a simple BLT on wholemeal bread.

But Freshly Baked’s wholemeal bread simply blew me away! Soft, fluffy, light, and so incredibly delicious that I kept pinching myself, “How is this possible? It’s nothing like the rough, stodgy wholemeal bread I’ve hated all my life!”

Freshly Baked by Le Bijoux is the baby of Chef Audrey Tan, who, in her own words, is a baker not much into style but more into substance. A woman after my own heart, indeed! No wonder I instantly felt so at home in her cosy, down-to-earth deli-bakery.

Seeing me so greedily enthusiastically enjoying my sandwich and taking photos, Audrey generously brought out samples of other breads for me to try.

One of her top-sellers, the walnut raisin loaf is soft and chewy, and neither too light nor too dense. Audrey says that she blends some of the raisins before adding them to the bread dough. No wonder each bite is bursting with flavor! It tastes like something Mom would make (if Mom could bake!).

Freshly baked ciabatta.

The airy ciabatta is another winner. It goes with just about anything!

Freshly baked baguette.

I can just imagine dipping slices of the crusty baguette into chicken curry. Yums!

Freshly baked dark rye bread with dried fig & cranberry.

Now, I usually shun rye bread because it tends to be heavy, but Audrey’s lighter version has converted me into a fan! Love, love, love the addition of dried figs!

Good enough to eat on their own, I was truly impressed by Audrey’s stunning breads. Made without any preservatives, they only have a shelf-life of 2 to 3 days. No worries! They won’t survive that long on my kitchen table anyway!

At lunch-time, the sandwiches are very popular. They aren’t that fancy, but consistently fresh and wholesome! Bestsellers are the BLT (bacon, lettuce, tomato), ham and cheese, smoked salmon, and corned beef.

I thought pairing savory shaved ham and Emmenthal cheese with the sweet walnut raisin loaf (see the 1st pic) was a stroke of genius! The unexpected addition of creamy avocado in the BLT (S$6.90) worked too!

Soups are also available ala carte or as part of a soup+sandwich+drink set, but personally, I’d rather skip the soup and pick a dessert! Hmm, no, make that two!

Freshly baked cakes.

Reflecting her personality, her cakes aren’t fanciful, colorful creations, but classic favs like tiramisu, apple crumble, and black forest chocolate Swiss roll.

Crunchy salted caramel choc tart, S$4.50.

This is a must-try! Although I’d prefer the tart crust to be thinner and more buttery, the salted caramel and chocolate filling was divine! Smooth and well-rounded flavors without being too sweet or jelak (cloying).

Cross-section of tart.

Forgive my clumsy cutting skill; I mangled the poor tart! The crunchy part of the tart comes from the delectable Valrhona chocolate balls. It was so fun munching on the crisp chocolate balls as they went pop! pop! pop! in the mouth!

Macaron, S$1.50.

Now, I’m not the best person to judge macarons, but the raspberry (purple) macaron I tried seemed like the real deal. It was crisp when I bit into it, but pleasantly chewy inside. The whole thing wasn’t too sweet, but there wasn’t much flavor either.

Chocolate banana crumble muffin, S$1.80.

This is basically a chocolate muffin, but embedded with slices of banana and topped with crumble for extra texture!

Marble cake.

I was also happy to see old-fashioned butter cakes like marble cake and sugee cake! Haven’t tried this yet! Next time!

Donuts.

The mini donuts looked so adorable I couldn’t resist stealing a shot!

Almond cranberry financiers.

This is another item I wanna try next time.

Oatmeal raisin cookies.

Ooh, is anyone thinking of cookies with ice-cold milk? I am!

Phew, going through these images, I realize there’s actually a mind-boggling variety of breads, cakes, and cookies churned out at Fr

eshly Baked. In fact, there are other items I didn’t shoot, as well as others that are rotated daily.

“Bijoux” means jewels in French. Yes, I’m already planning my next visit to discover what other gems there are at Freshly Baked!

Freshly Baked by Le Bijoux
57 Killiney Road
Singapore 239520
Tel: (65) 6735 3298
URL: www.freshlybaked.com.sg

Mon-Fri: 8am to 8pm
Sat: 8am to 6pm
Sun: Closed