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.

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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


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,


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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. The decor of Ikarus is nice with understated elegance and service is good. The food too is innovative but the service is very slow.

I enjoyed a light sparkling wine from Normandie in a Riedel glass while I observed the other diners. There are only 10 tables in the restaurant. I liked the 5 types of butter..Seaweed, Paprika, Yuzu, Salted and Unsalted. There was warm Potato Bread, Brioche and Poppadoms too

Hangar 7


7A5020 Salzburg, Austria

Tel: +43(0) 662 2197

To be continued…

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Mooncakes with a message

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

Copyright all rights reserved


The suave and debonair Travelling Gourmet TM hears of…

MOONCAKES with a message. In this case they are mesages of protest with the Chinese words saying: ‘Press on together” and “No withdrawl, no dispersal”. They refer to the ongoing Hong Kong protests against the Extradition bill…The mooncakes started selling on 8 July, 2019. Naomi Suen, owner of 35 year old Wah Yee Tang Cake Shop in Sai Ying Pun, Hong Kong said the “Protest Mooncakes” are sold out every day! Wow!

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Wah Yee Tang Cake Shop

27 Queen’s Road West 
Sheung Wan 
Central & Western District

Hong Kong Island


Tel: 2850 5992

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The Butcher’s Kitchen for Carnivores

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

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The indomitable and irrepressible Travelling Gourmet TM…

MUNCHES on comfort food in The Butcher’s Kitchen in Suntec City. Before it was The Butcher’s Kitchen it was an Italian ristorante. Now, carnivores whose passion is meat like beef steaks, chicken, lamb, pork ribs and more, come here to enjoy a hearty meaty meal. Basically it is “Comfort Food” for the family!

The 150 days Grain Fed Sirloin and Ribeye are good as well as Lamb Rack and Cumberland English Style Sausages. There are Burgers too like Cowboy Kimchi Burger…Yes, you guessed it! It has Kimchi and Caramelized Onions.

Beef Tenderloin Dice with Mushroom Sauce and Sunny Side Up Egg

For dessert there is ice cream aka Gelati in the Italian style with many chocolate concoctions for the chocoholics. Try Tiramisu and Black Forest Ice Cream…

Ice Cream and Walnut Cake. The missing chunk is because I ate some before I realised I had not taken the photo Wahahah! 🙂

The Butcher’s Kitchen

Suntec City Towers 1 & 2

North Wing, Level 2 #02-472

Tel: 9616 0111

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MARRIOTT’S Magical Mooncakes! 2019

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

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The irrepressible and indomitable Travelling Gourmet goes to the…

MARRIOTT Singapore to taste Marriott’s Mooncakes for 2019. There are splendid suprises in store like a special ham from France, lavender and raspberries too. Marriott’s Mooncakes are always lovingly hand-crafted piece by piece. Arguably, the BEST Mooncakes in sunny Singapore! Cheerful Executive Chinese Chef Brian Wong and his team brainstorms to come up with new and thrilling flavours for the Mid Autumn Festival every year. Marriott’s new Food & Beverage Director, Owen Cooper, is also very innovative when it comes to new trends in Food & Beverage.

According to legend, the beautiful Moon Goddess Chang-O lives on the moon with her faithful companion, a cute white jade rabbit. Legend notwithstanding, Mooncakes have never been more popular. Only in Singapore are there so many creative and innovative flavours each year. In Hong Kong, the traditional Lotus Seed Paste Baked Mooncakes are more popular. For corporate gifts, Baked Mooncakes are de rigeur and in the past, the more salted duck egg yolks the more prestigious. Now, due to health concerns, usually two salted duck egg yolks suffice.

The presentation box for the Mooncakes this year is also very special. It is a two tier Chinese cabinet with auspicious floral motifs and sparrows that symbolize joy. It can be reused to keep your knick-knacks and jewellery.

Special Mooncake Degustation

I was very honoured to do a special tasting of Marriott’s NEW hand crafted Mooncakes for 2019 with innovative Executive Chinese Chef Brian Wong in Wan Hao. Wan Hao is the Singapore Marriott’s premier fine dining Cantonese restaurant.

The Travelling Gourmet TM and Executive Chinese Chef Brian Wong

Red Date Baked Mooncake with Bayonne Ham dusted with 24 karat GOLD!

Celebrated Bayonne Ham or Jambon de Bayonne is only produced in Bayonne in the Basque region of southwest France. It has a history of over a thousand years and was loved by the Kings of France. This superb ham that has IGP or Protected Geographical Indication, is in Marriott’s Red Date Baked Mooncake with Pistachio, White Sesame Seeds and Salted Egg. You will find that savoury Bayonne Ham dissolves on your palate to release its rich, smoky flavours. Well matched with the mellow sweetness of Red Dates or Jujubes that lingers on your taste buds…Healthy Red dates are full of Vitamin C and fibre! The recipe has reduced oil and reduced sugar while the special jade green pistachios are from the USA. Sweet and savoury flavours please your palate! In the Wan Hao Premium Gift Set, the mooncake is matched with a sweet dessert wine from France, Chateau Rieussec Cru Classe Sauternes 2015.

Golden Red Date Baked Mooncake with US Pistachios and Jamon de Bayonne

White Lotus Seed Paste Baked Mooncake with French Jambon de Bayonne, Lavender and Pistachio.

To make this mooncake, expensive fresh Lavender flowers were imported from France. Chef Brian explained, “Dehydrating and processing 1 kg of lavender produces only 400g of Lavender!” The golden brown crust covers a silky smooth fragant paste whose flavours harmoniously meld with the Bayonne Ham and Pistachios. I was pleased to find that the addictive fragrance and taste of Lavender lingers on in the aftertaste…Heavenly!

Raspberry Yoghurt Snowskin Mooncake with a Praline Centre

This mooncake has sweet and slight sour tangy flavours from the yoghurt which give is a unique taste profile/ The Praline centre is created with honey and Rosemary and some salted duck egg yolk. Due to Chef Brian’s expert combination of the ingredients it is not cloying at all. Yoghurt always goes very well with raspberries. You will be happy to learn that red raspberries have many health benefits. Raspberries contain ellagic acid, a phenolic compound that fights cancer. Quercetin, a flavanol in raspberries, also has cancer fighting properties. Powerful antioxidants that combat aging and heart disease are also plentiful in raspberries. Stay healthy eat more of this Raspberry Yoghurt mooncake!

Mocha Snowskin Mooncake with Rose Liquer Praline

This new flavour features Rose Liquer Praline. The Rose liquer from France is made with an infusion of rosebuds in alcohol. The praline has this lovely perfume of roses which is sure to appeal to ladies. The white lotus seed paste is infused with Mocha. A wonderful melange of luscious and unusual flavours to tease and pleasure your palate simultaneously.

The Pralne center has Rose Liquer from France

Wines and liquers go every well with Mooncakes. When I was the first gourmet in the world to match Marriott’s Mooncakes with Wines many years ago, I was amazed to discover how well they married together!

Marriott Magical Mooncakes will be vailable from 8 August to 13 September, 2019! Perfect for celebrating the Mid Autum Festival. The 15th Day of the 8th Lunar Month when the moon is full is 13 September 2019.

Historically, on July 20, 1969 it is the 50th Anniversary of the Moon Landing. On that day in 1969, Apollo 11 astronauts landed on the Moon. Neil Armstrong said it was, “It’s one small step for man…One Giant Leap For Mankind.”

Immortal words…like the Moon Goddess.

My personal motto is: Das Leben es ist unbestimmt, isst erst den Nachtisch!

which translates from the German to:

Life is uncertain, eat dessert first!

Friends and food and wine lovers, Bon appetit! 🙂

Singapore Marriott Tang Plaza

320 Orchard Road

Singapore 238865

Tel: 6735 5800

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