As the name suggests, Firebake is all about food that is cooked with fire. But not just any puny little gas fire, we are talking about real fire, primitive caveman fire, made by burning wood! Argh! Argh! Argh! And we are not talking about a single wood fire oven like what you find at some pizza restaurants either.
WAKANUI Grill Dining: Tokyo Style Steakhouse, New Zealand Beef
When I first heard about the Wakanui being a Japanese steakhouse, I immediately assumed that "Wakanui" was a Japanese name. It turns out that it isn't Japanese word at all! It is, in fact, Maori for "Canoe way" and it is a region in the South Island of New Zealand where the beef is produced.
I don't know about you, but if I were given a choice, I would always choose to dine at the counter. Not only do I get to eat, but I also get to be mesmerized when ingredients get magically transformed into tasty tidbits in hands of the chef. It's alimentary alchemy that gets even better when the pyrotechnics get thrown in.
My friend, Ken Loon is an obsessive compulsive foodie. I first got to know him in 2013 because we both were crazy about prawns at the time. I was on a mission to catalog all the prawns available locally and was doing crazy things like taking close up shots of their private parts. I guess you can say that I was a purveyor of prawnography at the time! The reason? Sometimes you can only accurately identify a particular prawn species by their reproductive organs!
The restaurant is named after Mr. Kam Shui Fai who founded the world famous Yung Kee Roast Goose in 1942. The venerable restaurant hit the headlines in recent years when a family feud drove it to the brink of closure. It was during this time that third generation Mr Hardy Kam opened Kam's Roast Goose which earned a Michelin Star within a few months of its opening.
I don’t know about you, but when it comes to steak, I can actually plot the steak “milestones” of my life. I had my first truly memorable steak was when I was 18 at the now defunct Cairnhill Steakhouse. I can still remember the aroma of sizzling beef wafting out of the restaurant when the […]
Man Man Unagi Restaurant: Live Eels Grilled over Charcoal!
I never used to enjoy unagi (fresh water eels) until I came across one which was live-killed and freshly grilled over charcoal. It was that moment of epiphany when I suddenly realized what the fuss was all about!
Wolfgang’s Steakhouse: Finally, a Steakhouse with a proper aging room!
With the arrival of Wolfgang's steakhouse, Singapore has reached another steak milestone. It is the only steakhouse here with a walk-in aging room that ages the meat for its own menu.
Pura Brasa: Charcoal grilled Spanish Food for the Family!
How time flies! It's been over 2 years since I was running across the dehesa in Extramadura chasing the acorn fed Iberian pig, and over 6 years since I was introduced to the jamon Iberico de bellota at the now defunct Santi restaurant!
Folklore: Damian D’Silva’s Homage to Singapore Cuisine
Our kakis meets each Wednesday to try out new places and, in short, Folklore is the best meal we have had this year. It is rare to find a restaurant where the kakis are unanimous in their praise and where each and every dish was greeted with mouths filled with food and eyes twinkling with satisfaction.
It is hard to write about an eatery when expectations are so high. Firstly, Ka Soh has been around for a long time and is regarded by many as a Singaporean institution. Mention fish head beehoon and har cheong gai and its name would invariably turn up! And then, there is the fact that they are on the listed in the Michelin guide as a Bib Gourmand restaurant! With these two accolades, you won't be blamed for expecting the food to be stellar.
This restaurant has relocated. Address updated Superbowl Jurong is one of those places like Big Splash which anyone living in the 70’s must have been before but probably haven’t been back in the last 30 years! Unless you are living or working around the area, I’d bet you have no reason to visit Superbowl Jurong. […]
