Parkroyal Pickering Loco Local celebrates National Day ’19!

Story and photos by Dr. Michael Lim The Travelling Gourmet TM

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The indomitable and debonair Travelling Gourmet TM goes to the…

MOUTHWATERING Hawker Themed Buffet called Loco Local at LIME in Parkroyal Pickering. To celebrate gastronomically Singapore’s 54th National Day, I savoured Singapore’s iconic home grown cuisine! On offer were multi-cultural goodies typical of Singapore’s heritage, like  flash fried Char Kway Teow with Alaska King Crab Meat,  Hokkien Noodles served with Baby Lobster and Lobster Roti Jala.

Of course, the celebrated yummie Singapore Chili Crab is here too. 

Sexy Captivating Chilli Crab!
Food styling by Dr. Michael Lim The Travelling Gourmet tM

The velvety sauce is spicy…perfect for local taste buds. Do not forget to dip the golden “Man Tou” bread buns into the luscious sauce and enjoy the sweet, savoury and spicy flavours. Helpful Executive Chef Yap asked me, “How do you find the spiciness of the Chilli Crab? I told him it was just nice for local tastes.

The Travelling Gourmet TM & Executive Chef Yap of Parkroyal on Pickering

The Hokkien Noodles were excellent with luscious Lobster, scrambled egg and batons of meaty roast pork. Ich leibe es! (German for “I love it”)

Carrot Cake a la minute and delectable Lobster Hokkien Mee!

Urban myth has it that Hokkien Mee were invented in Rochor Road by workers from noodle factories frying them up after work for dinner. There was a famous stall beside the 7th Storey Hotel, that was the tallest building in Singapore many moons ago.

Localicious Loco Local

Rice Fiends who must-eat-rice no matter what, do not despair! There is Hainanese Chicken Rice as well as Fried Carrot Cake with Spring Onions a la minute. The lady Chef fries up the Carrot Cake enthusiastically.

Good Chefs stay close to the flame

Bak Kut Teh

How about enjoying some nutritious and energising Bak Kut Teh Soup (Pork Bone Tea Soup) with fork tender Pork Ribs? There is Chicken Satay with Peanut Sauce too. I love to dip the fresh sliced cucumber, ketupat (rice cakes) and fresh shallots in the appetising peanut gravy. Satay was invented on the Indonesian island of Java who were inspired by the kebabs of the Indian Moghul empire. The meaty skewers soon spread all over South East Asia.

Casanova’s favourite aphrodisiac – Oysters!

Wow! Plump steamed Oysters innovatively paired with your choice of locally inspired sauces, namely Thai Chili, fiery Mala or Sambal Belachan. Spice Fiends, go for Mala Sauce or Thai Chilli. Try all three sauces to find your favourite. I liked the Steamed Oysters with Sambal Belachan for a tangy finish from the lime juice in the Sauce! It went very well with the umami flavour of the oyster.

Trio of Oysters
Food Styling by Dr. Michael Lim The Travelling Gourmet TM

SWEET Finale!

The Loco Local buffet will be complemented with beloved sweet desserts Ice KacangPong Piah (crispy biscuit with sweet sugary filling) and cute Mini Assorted Nonya Kuehs. Not to mention Tau Sar Piah, gooey “Orh Nee” (Yam Paste with Gingko Nuts) ! I very much enjoyed Gula Melaka Ice Cream and Coconut Ice Cream with DURIAN Pengat and Strawberry Sauce with big strawberries. Durian Pengat is made with the King of Fruits, the Durian, that is cooked with Gula Melaka and Pandan leaves. My personal motto is: Das Leben es ist unbestimmt, isst erst den Nachtisch! It translates from the German as “Life is uncertain, eat dessert first!” There is healthy Coconut juice and coffee or tea too.

LIME restaurant

PARKROYAL on Pickering

3 Upper Pickering Street, Singapore 058289

Tel: +65 6809 8899

‘Loco Local’ at Lime is available from 5 August to 1 September 2019, between 6:30pm and 10:30pm

Enjoy 15% savings on the buffet bill with four or more paying adults

SGD68 per adult (Sunday to Thursday) | SGD78 per adult (Friday and Saturday)

  • Includes free flow of Teh Tarik, chilled coconut water and a selection of local beverages

SGD34 per child (Sunday to Thursday) | SGD39 per child (Friday and Saturday)

  • Price is applicable to children between the age of four and 12

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Novotel Celebrates Singapore’s National Day 2019

Story and photos by Dr. Michael Lim The Travelling Gourmet TM

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The dashing and debonair celebrates Singapore’s 54th National Day with a…

MARVELLOUS Asian Buffet Dinner for $54 nett at Food Exchange in Novotel Stevens Singapore. The Asian Buffet Dinner with unlimited servings, begins on 5th August 2019, from Sundays to Thursdays. Chinese, Indian and Malay cuisines are highlighted to showcase Singapore’s multi-cultural society.

The Travelling Gourmet TM at Food Exchange of Novotel Stevens Road

Savour fragrant Sri Lankan Crab in White Pepper Sauce. In preparation, the crab is wok-fried, caressed with the rich stock and aromatic white pepper gravy. The natural sweetness of the fresh Sri Lankan crab is preserved.

BBQed Satay, Kong Bak Pau, Sri Lanka Crab in White Pepper Sauce, Gado-Gado and Ueber-crispy Kropok

Classic Singaporean dishes like aromatic Bak Kut Teh, Satay, Black Pepper Slipper Lobster, Hokkien Prawn Mee, Popiah a la minute, Kueh Pie Tee with lovely fillings and condiments, Beef Rendang, Murgh Makhani (Butter Chicken), assorted Naan, Indian Rojak and lots more, bring back happy memories of childhood. I also relished the Kong Bak Pau aka Chinese hamburger with a white fluffy steamed bun enrobing a chunky slice of Belly Pork with enough fat to make it flavoursome and super-yummie. I was happy to explain to a nice Australian lady about Kong Bak Pau and Popiah. She was pleased, thanked me with a smile, and proceeded to try some! Indulge and scoff as much as you like from the yummie buffet highlights! Incidentally Bak Kut Teh was invented by coolies from Fujian in Port Swettenham, now known as Port Klang.

Sweets for the Sweet!

Durian Pengat made from the King of Fruits, the noble Durian always pleases. Delightful Potong Cempedak and Red Bean Ice Creams bring back the tastes of yester-year with their happy memories.

Delectable Desserts!

Scrumptious Sago Gula Melaka, refreshing Cheng Teng, Assorted psychedelic Nonya Kueh like Kueh Lapis and Ang Ku Kueh will satify the determined “Dessert Fiend” celebrating Singapore’s 54th National Day on 9 August 2019!

Asian Buffet Dinner at Food Exchange

Sunday to Thursday, 6:00PM – 10:00PM

August Special: $54 nett

Usual: $58++ per adult, $29++ per child (6 – 12 years old)

Novotel Singapore on Stevens, 28 Stevens Road, Level 2,

Singapore 257878

Telephone: 6491 6100

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Naumi India Food Fiesta!

Story and photos by Dr. Michael Lim The Travelling Gourmet TM

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The irrepressible and indomitable Travelling Gourmet TM goes to see my friend Chef…

MILIND who is the Corporate Chef for Rang Mahal and Table at Naumi boutique Hotel. The occasion? To taste his delectable dishes for the…India Street Food Fiesta from 9 to 18 August 2019. The fiesta features all vegetarian dishes (but not Vegan) to celebrate Singapore’s National Day on 9 August, and India’s Independence Day on 15 August. Naumi is Sanskrit for 9th Day which has an auspicious meaning.

The Travelling Gourmet Tm and Corporate Chef Milind

I was most pleased to taste typical Street Food dishes like Pink City Raj Kachori, Kutchi Dabeli, Tad Deo Pao Bhajee and more! The special al fresco tasting was done at Cloud 9 which is on breezy level 10 of the hotel by the infinity pool. The India Street Food Fiesta will be at level 1 in Table restaurant of Naumi HOtel. The dishes were flavoursome without being too spicy. Those who appreciate Indian cuisine know that not all Indian food is chilli-hot! Chef Milind and I go back a long way and he explained with a chuckle, “Eighty percent of Indian cuisine is vegetarian!” I liked the Chandini Chok Ram Ladoo big Poori filled with yummy beans from Delhi.

I also relished the Elco Pani Poori. This is mini crispy Poori which you fill up with Bean Sprouts and then pour some emerald Green Mint Herbal Sauce from a test tube on it before eating! Poori is a balloon like hollow crispy pastry. They look like crystal balls!

Elco Pani Poori!

A typical Indian dessert was Indian ice cream made to a Delhi recipe, namely Kulfi with shredded Coconut. Only Kulfi from New Delhi has coconut in it.

Cloud 9 is on the top level of Naumi hotel…Apart from enjoying the food, my eyes also feasted on marvellous panoramic views of Raffles and Raffles City, J W Marriott, the Singapore Flyer and the majestic Singapore River and shimmering Skyline of the Financial District in the sunshine.

Table Restaurant >> https://rangmahal.com.sg/table/

Lobby Level

Naumi Hotel

41, Seah Street

Singapore 188396

Tel:64036005

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Caesar Salad with a Pool View..Pool Grill Marriott

Story and photos by Dr. Michael Lim The Travelling Gourmet TM

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The audacious and adventurous Travelling Gourmet TM visits…

MARRIOTT Singapore’s Pool Grill on Level 5. One of my favourite al fresco restaurants with a stunning view of the pool and Ion. Pool Grill is expected to close in September 2019. According to reliable sources, it will be transformed into an air conditioned Executive Club Lounge serving breakfast and evening cocktails. A small area may remain open for lunch…

Pool Grill is the only restaurant in Singapore where super yummie Caesar Salad with Bacon and Anchovies is prepared and served “a la table”, as the French say.

Caesar Salad a la table with Anchovies!

I love to dine here in the evenings…and watch the sun slowly set over Orchard Road, the Bond Street of Singapore.

I also like the Barramundi and Tiger Prawn with Mushroom and Cornish Game Hen with Lobster.

The helpful staff like Misty, Joanna, Eda and Selvam are all good friends. My dear friend, Chef John Chye was the Chef here, but is now the Executive Chef in Courtyard by Marriott. I have even cooked in the kitchen of Pool Grill many moons ago! I remember well the grand opening some years ago…. This al fresco restaurant servng contemporary Western cuisine has been a hit with overseas guests from Europe and the USA, who love the al fresco concept. However, al fresco is not so popular with locals who are obsessed with air conditioning…

Come and dine here before it closes in September 2019.

C’est la vie, n’est pas mes amis…the happy memories of yummie food and wines al fresco in Pool Grill will always remain…

To be continued…

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Antonius Caviar from Poland!

Story and photos by Dr. Michael Lim The Travelling Gourmet TM

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The indomitable and resourceful Travelling Gourmet TM highlights the black pearls…

MOST prized by gourmets…CAVIAR…ANTONIUS Cavaiar. This premium top class Caviar is from Poland, which is more famous for its Cider and Salami and Beef. Caviar literally means unfertilized salt-cured fish eggs. Gourmets love Malossol which means “lightly salted”.

Antonius Caviar uses roe of the Russian sturgeon (Acipenser gueldenstaedtii) as well as the Siberian sturgeon (Acipenser baerii) to produce caviar. Very meticulous selection of the sturgeon females requires expert knowledge. The female sturgeon reaches reproductive age only after 7 years. Antonius only extracts Roe for caviar production from healthy mature females of 8-10 years. This ensures the BEST quality Caviar.

Image result for antonius caviar

The sturgeons for producing caviar are bred at the „GOSŁAWICE” Fish Farm located in Konin. This farm has been breeding fish since 1967. The Farm has now become the largest in Poland for sturgeon breeding and is also one of the largest in Europe!

How to enjoy Caviar

Gourmets savour caviar…they do not eat caviar. Always served chilled on a bowl of crushed ice. Never use metal spoons especially silver because they impart a metallic taste to the caviar. Use mother of pearl, ivory or tortoise shell spoons. Never ever keep caviar in the freezer! Keep it in the refridgerator at about 3C.

Image result for antonius caviar

My good friend, Regional Executive Chef of Shangri-La, Paul Lenz, told me, “When the caviar is really good it is best to taste it as it is, without adding anything else…” However, many caviar connoisseurs like to have their caviar on Russian Blinis (pancakes) with finely chopped raw onion, egg yolk, finely diced egg white and sour cream. I like to relish my caviar on top of a soft boiled egg…I cut the top cut off… put a dollop of sour cream on top of the egg, then a generous spoonful of caviar on top of the sour cream. ENJOY! With some ice cold Russian Vodka of Champagne…and a beautiful blonde bombshell…INcidentally, Bond…James Bond 007 loves caviar.

True connoisseurs and Chefs taste Caviar like this:

Put a little bit of caviar on the back of your hand between your thumb & your index finger. Examine the roe…then taste it by using your tongue to burst the little pearls of caviar on your palate. This releases the flavours and aromas for you to savour and enjoy!

Health Benefits of Caviar

Not many know that Caviar is as powerful as the potent anti-depressant Prozac! Caviar is also packed with Omega # Fatty Acids so just one gram a day is enough for optimal heart health. Vitamin B12 and Selenium are other goodies in Caviar. I want more caviar!!! 🙂

***In sunny Singapore, order Antonius Caviar from DREAM FOOD Pte. Ltd

Email: natalia.ruks@dreamfood.sg

The Travelling Gourmet TM says: Keep calm and savour caviar!

May we always have Caviar dreams and champagne wishes! 🙂

Antonius Caviar

Gospodarstwo Rybackie “GOSŁAWICE” sp. z o.o.

ul. Rybacka 2, 62-510 Konin,

Poland

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Prego Singapore reopens! Ciao!

Story and photos by Dr. Michael Lim The Travelling Gourmet TM

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The indomitable and irrepressible Travelling Gourmet TM…

MAKES time to try the Italian cuisine in the newly renovated Prego in the Fairmont Singapore. The official reopening is on 15 th July 2019, but I went earlier to try the new menu. The decor is very Italian and reminded me of Milano and Roma. It is like going back into the past…back to the 1930s in Italy. The charming Manager, Claudio, brought me to the back to show me a huge picture of a bar in Italy with the immortal words in neon: La vita e bella. Claudio remarked, laughing”This is for you, bello! I know how much you liked the old Italian sayings in the old Prego like “a tavola non s’invecchia“. It means you never get old when you are enjoying good food and wines at the table.

Il Turista Buongustaio and charming Claudio, Manager of Prego

Si, certo bello! I loved those sayings which I always found to be very inspiring. There was one saying on the wall of the old Prego that is molto vero (very true): Troppi cuochi scuipano la minestra…It means “too many cooks spoil the minestrone soup.”

Island Bar!
Chef Mauro from Sardinia, the second largest island in the Meditteranean…

Impressive Island Bar

The centerpiece is a terrific titanic glittering Island Bar and where you can try a refreshingly mild Lager specially brewed for Prego called “Prego Lager”, wahahah! Cocktails too of course like Italian style cocktails with Campari and more.

The Skate fish is related to the sting ray and is popular in the Meditteranean. A nice antipasto is Skate Fish with a zesty Tomato based Sauce. Mix it up like a salad and put it on 1mm thin Pane Curacao which is the Sardinian version of crispy Lavosh. Then enjoy!

Skate with Pane Curacao and Ferrari Franciacorta

If you are a fan of Gnocchi, try Potato Gnocchi with Anantara which is Italian for Duck. Freshly grated Parmigiano (parmesan cheese) and a sprinkling of Chilli flakes will give it more Oomph! Yummie!

Potato Gnocchi with Anantara

I also love Ravioli with Scallops or Capesante in the Italian language…

Ravioli with Scallops

Beef lovers, do try the tender and juicy Tenderloin with Chard and Artichoke!

Another tasty choice is “al dente” Risotto Nero made with Squid Ink and topped with Squid!

Near the entrance to Prego is an antique Fiat 600 car so I decided to take a ride in it…Wahahahah! Vroom! Vroom! Buon appetito! 🙂

Prego Italian Ristorante

Fairmont Singapore

80, Bras Basah Road,

Singapore 189560

Tel:  6431 6156

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Huge Hangar 7 in Salzburg

Story and photos by Dr. Michael Lim The Travelling Gourmet TM

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The debonair and urbane Travelling Gourmet TM in Salzburg, Austria…

MAKES a beeline for Red Bull’s Hangar 7 at Salzburg Airport. To get here from the Hotel Sacher in Salzburg where I stayed was quite challenging. It was a warm and sunny summer’s day when I strolled to take Bus no. 2 from opposite the Mirabell Schloss. After some 30 minutes I alighted at the bus stop at Himmelreich. The bus driver was rather unhelpful despite the fact that I spoke fluent German to him. It was a long walk to Hangar 7!! Very warm too!

Salzburg based architect Volkmar Burgstaller used 1,200 tonnes of steel and 380 tonnes of special glass to create Hangar-7 at Salzburg airport. Hangar 7 opened on August 22, 2003.

Inside Hangar-7, it is the unique glass dome which inevitably draws your gaze is drawn upwards to the unique glass dome. The dome is made with 1,754 glass panes – no two of which have the same dimensions. The clear glass creates a different atmosphere in Hangar-7 depending on the weather and the time of day. On display are legendary airplanes, helicopters, Formula 1 cars and motorcycles. There is a drawback in summer because of the greenhouse effect which makes it rather warm inside…

For food and drink, there is the Carpe Diem Cafe, (translates as “seize the day” from Latin), Mayday Bar and Three Sixty Bar. The Outdoor Lounge for grilled meats is open in summer. I had a chat with meiner Freund, Eckart Witzigmann. Eckart is the Patron of Hangar 7 and is the first 3 Michelin Star Chef in the German speaking countries of Europe. Eckart always says, “Cooking is still my passion. My dream job.”

The Travelling Gourmet TM and helpful Eckart Witzigmann, Patron of Hangar 7

Haute cuisine in Ikarus restaurant

Here, the concept is a different guest chef every month! The international guest chefs are known for their gourmet cuisine. When I dined at Ikarus, the guest Chef was Paul Cunningham. Chef Paul is an English Chef in Denmark with 2 Michelin Stars for his restaurant, Henne Kirkeby Kro on Denmark’s west coast.

Hangar 7

Wilhelm-Spazier-Straße

7A5020 Salzburg, Austria

Tel: +43(0) 662 2197

To be continued…

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