Chicken Rice Flavoured Popcorn – Weirdly delicious and Singaporean!

Singapore start up The Kettle Gourmet has launched an exciting new popcorn flavour that is specially catered for adventurous local tastebuds – Chicken Rice Flavoured Popcorn! Baked with chicken stock, traditional soy sauce, pandan and lemongrass, and a touch of cucumber and parsley, this was popcorn with a local twist amidst a medley of flavours that aim to shock!

When i took the first popcorn, my tastebuds and mind was just so confused. I loved the sugar and buttery caramel flavours on the popcorn, but then there was the depth of savoury, spice, lemongrass freshness and hints of ginger throughout. I put it down, feeling a bit put off, and thought that I would never eat it again. And then, I finished the whole pack within the next hour. Needless to say, I now feel guilty and decide that I should hit the gym. Indeed, the unique flavours could either grow on you or keep you decidedly set on traditional butter salt or sugary caramel.

Oh, and if Chicken Rice flavoured popcorn does not sound like it’s your thing, there is Teh Tarik, Cookies & Cream, and the good ol’ traditional Salted Caramel popcorn. These gourmet popcorn are now available at www.thekettlegourmet.com

Thank you The Kettle Gourmet for the popcorn shock

The Kettle Gourmet
www.thekettlegourmet.com 

Plum CBD Food Delivery Service with affordable and curated menus!

I am hooked on Plum. For over the past week, and ever since the Plum team reached out to me to check out their new food delivery service within the central business district, me and my colleagues have been ordering lunches from Plum 3 times out of the 5 working days last week. It is a terrible addiction, and some of us remember and lament, when will we get to see the sunlight, the noonday warmth, and the frequent jostling for seats at the nearby food centre. Seriously?

But Plum certainly knows how to please. The menu is curated, changes daily featuring 10 of the best delights from notable food outlets around town, and the variety of options available meet almost every price point for the office worker in the CBD. The most expensive option I ordered so far might be the Unagi Truffle Rice Bowl ($13.90) or the Salmon Sashimi Salad ($10.90) to one of the cheapest, Chwee Kueh ($3.90).

Food comes by between 12 noon – 12.30pm, and when they do, you get that friendly notification on your mobile phone telling you that your food is just downstairs at the central pick-up point ready to collect. I’ve also noticed that sometimes, the Plum menu differs for my colleague and myself!

And the best part about Plum? Delivery is free! It is certainly a sweet thing to hear the words “No Delivery Charges”. Because the Plum team orders in bulk, they are able to absorb the delivery fees. And for all you lucky diners in Raffles place, Marina Bay Financial Centre, Metropolis, and Fusionopolis One, you can start getting onto Plum!

Out of all the three times I tried Plum so far, the food has always been good. The unagi truffle rice bowl invited stares from colleagues wondering why I was able to indulge in something so offensively fragrant. The salmon sashimi salad was great for those gym days. And the Teriyaki Pork rice bowl had slices of pork belly that literally melted in your mouth. I was so tempted for one day to double order lunch for that Indian Rojak I spied on the menu, and my colleagues gave in to some Nasi Biryani to warm their tummies.

I am hooked on Plum. And, maybe it’s time for some moderation from the app to get a bit more Vitamin D. But then again, it is just so convenient. Let me see what’s on the menu for tomorrow to decide if I’m “plumming”.

Yes, “plumming” is now a word.

Thank you Plum for the first meal!

Plum
Available now on the Apple App Store and Google Play Store

DurianDelivery.com.sg – Quality, Honest Durian Delivery Service!

I love durians. I know how sinful they can be, with all that divine bitter-sweetness, creamy and luscious flesh, and an aroma that has divided the Singaporean community into two camps. But I always have a problem finding good durians to savour in the comfort of home. If it’s not due to the age-old dilemma of finding a transport option that is durian friendly, or the challenges of the (sometimes) dishonest sales tactic of the neighbourhood durian seller, I am often left with a, more often than not, lacklustre selection of the King of Fruits.

Step in www.duriandelivery.com.sg . Although the name suggests that it is simply a delivery service from a durian store somewhere in Singapore, that is not the case for Durian Delivery. Instead, Durian Delivery focusses on an e-commerce model, where durians are ordered and sent straight from the farm to your table the very next day. For customers who wish to have durians delivered on the same day, that option is also available – either at a a) flexible time throughout the day or  b) a 2-hour delivery  turnaround (think something like Durians on Amazon Prime!). Of course, the delivery fees vary with each tier. But for the impatient (i.e. me), sometimes that is the best option.

Variety and Price

Further, Durian Delivery prides themselves on fair, transparent prices listed on the website. You will be informed of the general price/kg of the durian sold, and each box is priced very, very competitively. Durians are sold in dehusked vacuum sealed portions of 400g and 800g (i.e. 2x 400g boxes) – where 800g of dehusked durian is generally the yield of a 3.5kg durian fruit. I weighed each box that arrived, and each averaged 400g. So what this means is that you are guaranteed the amount of durians you pay for! I have many a bad experience buying a $30-40 durian, only to find the yield within disappointing. (side note: I recalled paying $15 for a Red Prawn durian to only find 3 seeds within).

Old Tree MSW Durian

Durian Delivery currently carries 3 varieties: 

  • Hand-Picked Old Tree Mao Shan Wang Durian (TSW, Pahang AAA+) [$15.6/kg of the whole durian fruit]
  • Mao Shan Wang (MSW) [$12.5/kg of the whole durian fruit]
  • Red Prawn [$8.8/kg of the whole durian fruit]

Due to the bumper season this July 2018, prices have fallen across board. And the prices stated here are accurate as 22 July 2018.

Regular Mao Shan Wang

Quality

And what about the quality? I received both the Old Tree MSW and the regular MSW. And both were superb!! I was supremely impressed with the freshness and quality of each seed savoured. The MSW carried its own weight with buttery textures and a rich mouth of creamy sweetness. But it is the Old Tree MSW that impressed me even further for its depth and complexity in flavour. The bitter sweet tones simply shouted “majestic”! This will definitely not be my last time time ordering from Durian Delivery! And judging by the reviews found on their website, I am not alone in my assessment that Durian Delivery has certainly found its niche in the market. Durian Delivery also promises a 100% money back guarantee for unripe/sour/watery durians received, with either a full refund or durian replacement. This is durian service modernised. I have to say, for all the regular durian stores out there, get ready to be disrupted!

I have few other comments. I will order again from Durian Delivery!

Thank you Durian Delivery for the durians.

Durian Delivery
www.duriandelivery.com.sg 

Delivery options:
– 2 hour delivery
– same day delivery
– next day delivery
Free delivery for orders above $120

When Skyve-ing Is A Very Good Thing

As MRT stations go, Newton is an oft-overlooked one, even though it’s an interchange station between the North-South and Downtown Lines. Nestled in a fairly quiet neighbourhood without high-density housing estates, it’s usually more associated with its eponymous hawker centre (though, tourists beware).

However, just a few minutes walk away from the station sits the hidden gem that is Skyve Wine Bistro. Helmed by the Le Cordon Bleu-trained Executive Chef Jachin Tan, it’s recently launched a new revamped menu of modern bistro fare to go along with its recent facelift.

Stepping into the compound at 10 Winstedt Road, you get a sense of calm already: it’s tucked away enough to make this a wonderful date spot, or a weekend recharge hideaway. But that’s not enough, of course. If we’re here to eat, then the spotlight must be on the food.

And shine the food does. Chef Jachin’s new menu hits the sweet spot: it’s produce-driven, and I often found it hard to figure out what sort of cuisine this was. But that’s not a bad thing, since he’s not limited by a single culinary tradition, and so the quality of the produce really shines through.

Smoked Tomato: Who cares what cuisine this is, if it’s this good?

One example of this is the Smoked Tomato ($12++). Featuring Momotaro tomatoes from the Cameron Highlands, with buffalo snow, heart of palm and a basil sorbet. The tomato is slow-smoked, and together with the heart of palm, really bursts with flavour that is complemented by the buffalo snow. What then rounds it off nicely is the refreshing sorbet: I’ve never quite been a basil person, but this was a surprising pairing that I really enjoyed!

Mediterranean Octopus: My only regret is that an octopus only has eight tentacles.

Another appetizer that went really well with me was the Mediterranean Octopus ($18++). Pickled eggplant, vandouvan (a French derivative of masala spices) and cauliflower puree accompanied this dish. The octopus was chewy but not tough, and its char-grilled flavour was absolutely delicious. This was one of the best octopus I’ve had in a while, because most places either deliver on the flavour, but produce tough octopus, or a wonderful texture but slightly lacklustre flavour.

Beef Tartare: A French classic with a twist.

But not everything here is all new and fancy: Chef Jachin delivered in the Beef Tartare ($18++) a French classic. But of course, as you probably can figure out by now, he’s not the sort to not mix things up a bit: this came with miso-cured egg yolk, shallot dust and gherkin gelee. Beef tartare is hard to get right, if only because most people aren’t that used to the gamey taste of raw beef. But here, the grass-fed Australian beef takes centre-stage, with just a hint of truffle to get the heady aroma. The miso-cured egg yolk contrasts the flavours wonderfully, a bit of beef, a bit of egg yolk, and you start to believe that perhaps you could live a life of food untouched by fire at all.

Lobster Sang Mee: If it means something to the chef, you can bet it’ll taste very good.

You can’t live off appetisers, of course, even if these are that good. So we move on to the mains: first up is a childhood classic of the chef, a Lobster Sang Mee ($32++). No one really expects a zi char dish to show up in a chic bistro, but I’m not complaining if it’s as good as how he does it. With egg drop soup, mussels, and “abalone” (actually a type of mushroom), the dish is intensely homey, but the lobster and the plating remind you that this is quite a step up beyond what you’ll get at your friendly neighbourhood coffee shop. Clearly, never underestimate a chef when he prepares a dish that is emotionally important to him!

Smoked Tenderloin: A garden, with soil, greens, and an animal I could eat over and over again.

Continuing on the smoked theme, I had the Smoked Tenderloin ($38++). Now, it comes with gobo, braised shiitake and truffle soil, but these are merely the accompaniment to the real star: the excellent meat on offer. It is juicy, and the smoking has clearly managed to lock in the flavours, with a depth of taste that I find difficult to describe in words. Maybe it’s the smoking, maybe it’s the quality of the meat already, but this was quite the tour de force. What added a lot of joy to my dining here was the way the other ingredients came in to play: the braised shiitake offered incredibly earthy tastes that contrasted with the meatiness of the tenderloin, and the truffle soil was just excellent mash. I am very picky about my mash, since potato can be boring if you don’t do it right, but I had zero complaints here.

Semifreddo of Lime: Nothing done halfway here in this semifreddo; wholly goodness.

A meal that begins this well, carries this well through the mains, must also end well. To this end, I enjoyed the two options available: a light and refreshing Semifreddo of Lime ($10++) and the simpler but richer Molten Chocolate ($12++). The semifreddo comes with a lovely aesthetic, using blue pea flower caviar, alongside a distinctively floral treat from the crumbly sable that gave depth to the lime notes of the ice cream. Texture-wise, the dessert developed over the time it took to eat it: first with distinct notes from each flavour, then commingling of flavours as the ice cream melted and each spoonful became a delicious potpourri.

Molten Chocolate: What it says on the tin, in a real celebration of chocolate.

But if you’re not into light finishes, then the option for decadence will also not disappoint. Skyve’s chocolate lava cake is as good as I have had anywhere else, with a candied zest that manages to cut through the richness. This dessert is exactly what it looks like: an elegant chocolate cake that degenerates very quickly into a wonderfully sticky and gooey mess that celebrates chocolate gloriously.

Ah, all that satisfaction. Ultimately, there’s a whole host of options for dining that begin from brunch, till dinner, and I think the setting really just is perfect for the food. Come in for lazy brunches, quiet lunches, and charming dinners. They really do hit the right spot.

Thank you Skyve Wine Bistro for the invitation.
This article was written by Lan Yingjie

Skyve Wine Bistro
No. 10 Winstedt Road

Block E #01-17
Singapore 227977
Reservations: 6225 6690

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