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| FRIDAY, AUGUST 23, 2019 | THE STRAITS TIMES | happenings life D5 Hedy Khoo STFood Online Editor recommends Picks Food AUTHENTIC HAKKA-STYLE PHOTOS: BAN MIAN HEDY KHOO, If you have a soft spot for WOLF BURGERS back-to-basics old-school food, you might love the Hakka-style ban mian (Chinese noodles) at Bossi Ban Mian. Stall-owner and head cook Chin Chun Yoong, 36, who is from Ipoh, uses his mother’s recipe. I was impressed by the stall’s signature dish, Ban Mian Soup ($4, above foreground). Mr Chin takes his heritage very seriously, using mani cai (sweet leaf), the traditional vegetable of choice in his ban mian. Mani cai may taste more fibrous than other vegetables, but it adds such sweet flavour and interesting texture to the dish. The ban mian is served with ikan PREMIUM BURGERS AT and caramelised red onions which are allows enzymes in the meat to break chopped and seasoned with bilis on the side so that it does not WOLF BURGERS slow-cooked for two hours. down connective tissue in the muscle, ingredients including black pepper turn soggy in the soup before you Quick service burger joint Wolf The patty is a little under-salted for resulting in more tenderness and and fresh dill. start your meal. You also get a Burgers is offering a premium my liking but those who like full-on flavour. The patty is topped with WHERE: 01-05 Funan, 107 North house-made dip of green chilli padi, selection of burgers. beefy flavours may like this burger. homemade chipotle mayo, cheese Bridge Road garlic and vinegar. Wagyu Beef Burger ($14.90, above The Dry-aged Beef Burger ($17.90, and pickled onions. MRT: City Hall Mr Chin uses chilled minced pork, left) features a juicy wagyu beef patty above centre) is made using There is also King Salmon Burger OPEN: 8am to 10pm (Mondays to which is delightfully clean-tasting. with melted mature cheese, accented Australian beef that is dry-aged for ($14.90, above right), where the patty Fridays); 11am to 10pm (Saturdays, His soup stock is light but with a secret-recipe in-house sauce 30 days. The dry-ageing process is made from chilled salmon that is Sundays and public holidays) flavoursome. A spoonful of his fried mei cai (preserved Chinese mustard), from a secret recipe, adds a savoury edge. UNAGI DELIGHTS Salmon Ikura Ju ($26.80++, The prawns in Prawn Ban Mian Dry Enjoy grilled eel at new restaurant background). The eel is grilled ($6, background) are wonderfully Una Una, which started operating at Tokyo-style and not meant to be fresh but the noodles in the dry Bugis+ early this month and officially crispy. It should be enjoyed with the version are too sweet and a tad bland, launches on Sept 5. unagi sauce that it comes with. The as Mr Chin has modified his seasoning The restaurant specialises in unagi chopped salmon fried with shoyu and to suit customers who want less salt. dishes. Hitsumabushi ($14.80++ for mirin is a tad overcooked but there is It took him a year to search for a regular-size set, left foreground) is plenty of salmon roe. noodle supplier whose factory-made Nagoya-style charcoal-grilled eel, The Hokkaido Grilled Squid noodles are similar to handmade where the meat is grilled until it is ($14.80++), which features imported noodles. crispy on the outside. Eat the eel with squid from Hokkaido that is grilled Indeed, the noodles are chewy, the rice, then add condiments such as over charcoal, is worth ordering. The springy and so perfectly cooked that wasabi and spring onion. Finally, add squid remains tender even at room they taste good even after soaking in dashi (soup stock) to the rice and eel. temperature. the soup through the photo shoot. The set is served with soup WHERE: 04-10 Bugis+, 201 Victoria WHERE: 01-18, Serangoon Garden fragranced with yuzu. Street MRT: Bugis OPEN: 11.30am to Market and Food Centre, 49A Una Una uses rice from Hokkaido 3pm; 5pm to 10pm (Mondays to Serangoon Garden Way MRT: Lorong which is smaller in grain size, but has a Fridays); 11.30am to 10pm (Saturdays Chuan OPEN: 9am to 9pm (Thursdays chewy texture. and Sundays) INFO: facebook.com/ to Mondays); 9am to 3pm (Tuesdays); Also try the chef’s pick of Unagi & unaunasg Closed on Wednesdays FOOD in sweet and sour sauce and crispy ha and Tokushima – and their signature nuts and white lotus with single yolk cheong chicken. Other highlights culinary highlights and attractions. WINE/WHISKY EVENTS (from $13+ a piece, $49+ for box of PROMOTIONS include steamed silver perch, pork Highlights include Kagawa’s Anago BenRiach Whisky Dinner four). ribs in Sarawak white pepper cream, Sansho Sukiyaki ($26.80++) and At TungLok Signatures WHERE: Lobby Booth, Wave Cafe wok-fried Boston lobster with duo Kakiage Hiyashi Sanuki Udon ($14.80); (Level 1) or Jia Wei (Level 2), Grand Chips, crispy roast pork belly and New Dishes, Children’s Mercure Singapore Roxy, 50 East noodles and coconut iced shaving. Sun-style Tokushima ramen deep-fried fish skin with salted egg Menu At Yun Nans ($16.80++); Ehime’s Uwajima-style Tai Coast Road MRT: Eunos/Dakota WHERE: The Fullerton Hotel yolk – paired with BenRiach Heart of The new dishes at Yun Nans at Jewel WHEN: Till Sept 13 PRICE: Baked: $7+ - Singapore, 1 Fullerton Square Meshi ($15.80++), Sun-style Tonkuri Speyside – will be served at the Changi Airport are century egg with Kamameshi ($22.80++) and Jyako $15 a piece, $49+ - $55+ a box of four MRT: Raffles Place WHEN: 11.30am - reception. The six-course menu grilled capsicum ($6.90++), steamed pieces; snowskin: $6.50+ - $7+ a 2.30pm, 6.30 - 10.30pm PRICE: $98++ Katsu ($6.80++); and Kochi’s Katsuo starts with live prawn prepared two red grouper with green peppercorns (bonito) Tataki ($15.80++). piece, $50.80+ - $53.80+ a box of four a person (minimum two people) ways, sauteed with ham and baked ($48.80++), fried chayote with dried pieces TEL: 6340-5882 TEL: 6877-8911/8912 INFO: E-mail WHERE: 03-15 Wheelock Place, French-style in crispy yam flower. shrimp (dried chilli/garlic) ($11.90++), [email protected] 501 Orchard Road MRT: Orchard INFO: grandmercureroxy.com.sg spicy fish skin with jasmine petals Other highlights are double-boiled WHEN: Aug 31 & Sept 1, Sept 14 & 15: abalone with seafood and pan-fried ($6.90++) and double boiled pear 1 - 2pm PRICE: $6.80++ - $26.80++ Kiwi Dragonfruit Manuka Honey Summerlong Sunday Vibes Spanish iberico pork. The featured with golden fungus and snow lotus TEL: 6733-6636 INFO: E-mail Snowskin From Goodwood DJ JNR (aka Just Not Right) will play whiskies are BenRiach 10, 12 (Sherry ($5.90++). The children’s menu [email protected] Goodwood Park Hotel’s creations his soul-inspired music, which will be Wood), 21 and 25 years. makes its debut with Yunnan rice include new handcrafted snowskin complemented by a special selection WHERE: 02-18 Orchard Rendezvous noodles with shredded chicken, Nostalgic Weekend mooncakes – kiwi dragonfruit of kebabs, mains, mezze, sides, Hotel, 1 Tanglin Road MRT: Orchard shredded carrot and black fungus High Tea Buffet At Atrium manuka honey ($56+, 4pcs/$36+, desserts and a kids selection. WHEN: Wed, 7pm PRICE: $168++ a ($7.80++) and shredded chicken The Atrium’s 22m-long bar will feature 2pcs) and the premium duo: mao shan Highlights include grilled chicken person ($134.40++ for payments by congee ($7.80++) – each selection a spread of English and Peranakan wang and black thorn durian ($62+, kebab ($10++), fried falafel kebab Citi Credit Cards) TEL: 6319-4038 comes with fresh fruit, corn cake and signatures, such as nonya curry 2pcs). The blue pea flower with white ($10++), classic hummus ($12++), corn INFO: E-mail asianmasters@ Ribena. chicken with house-made French lotus seed paste and melon ($66+, fritters ($17++), kale tabbouleh ($15++), sph.com.sg WHERE: 02-217 Jewel Changi Airport, 4pcs/$43.80+, 2pcs) makes its spiced broccoli, wagyu beef burger baguette, prawn laksa, popiah, kecap 78 Airport Boulevard MRT: Changi return. Traditional baked mooncakes ($25++) and grilled barramundi manis chicken skewers, tuna Airport WHEN: 11.30am - 10pm; Dinner At Zafferano With ($60+ - $74+, 4pcs; $38+ - $46+, ($32++). The dishes can go with mushroom feuillete, foie gras terrine, Library Wines From Italy weekends from 11am PRICE: $5.90++ - fig marmalade on brioche crostini, 2pcs) are also available as a combo cocktails ($17++ a glass or $60++ a jug) The four-course menu will feature $48.80++ TEL: 6908-3677 mini wagyu beef sliders, zucchini and ($66, 4pcs). There is also the such as Summer Spritz and jalapeno dishes such as hand-cut beef INFO: facebook.com/yunnanssg Emmental quiche. traditional piglet biscuit filled with margarita ($17++ glass/$60++ jug). tenderloin tartare (paired with 2010 WHERE: Level 1 Pan Pacific Singapore, lotus seed paste ($8+ a piece). WHERE: 01-04, 60 Robertson Quay Calcagno Nerello Mascalese Feudo di The Alkaff Mansion Presents 7 Raffles Boulevard MRT: Promenade WHERE: Goodwood Park Hotel, MRT: Fort Canning WHEN: Sun, 5.30 - Mezzo IGT), house-made ravioli with The Pintxo Exchange WHEN: Sat & Sun (from Sept 7): 2.30 - 22 Scotts Road MRT: Orchard/Newton 10pm PRICE: Food $10++ - $32++, guineafowl stuffing (2007 Pinino The event is organised with San 5.30pm PRICE: $50++ a person WHEN: Till Sept 13; The Deli (9am - cocktails $17++ a glass or $60++ a jug Brunello di Montalcino, Pinone Sebastian food tour guide Eskerne TEL: 6826-8240 INFO: E-mail 9pm) PRICE: Various prices TEL: 6235-1225 Riserva DOCG) and charcoal-grilled Falcon.
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  • The Oaxacan Kitchen the Joy of Cooking Lebanon Italian

    The Oaxacan Kitchen the Joy of Cooking Lebanon Italian

    EPISODE 301 EPISODE 306 THE OAXACAN KITCHEN CHICKEN AROUND THE WORLD Carnitas Filipino Chicken Adobo with Coconut Broth Green Chili and Tomatillo Crispy Chicken under a Brick Hot Sauce (Tsitsila Tabaka) Tlayudas Chicken Traybake with Roasted Poblano and Tomato Salsa EPISODE 302 EPISODE 307 THE JOY OF COOKING LEBANON GREECE EVERY DAY Za'atar Flatbreads Greek White Bean Soup Pita and Chickpea Salad with (Fasolada) Yogurt and Mint (Fatteh) Spicy Feta Dip (Tirokafteri) Middle Eastern Rice with and Tzatziki Toasted Pasta and Herbs Shrimp with Feta Cheese (Garides Saganaki) EPISODE 303 EPISODE 308 ITALIAN THE RIGHT WAY MILK STREET ITALIAN CLASSICS Risotto with Fresh Herbs Tuscan Beef and Black Pepper Spaghetti al Limone Stew (Peposo alla Fornacina) Pasta all'Amatriciana Pasta con Fagioli Soft Polenta EPISODE 304 EPISODE 309 BAKING IN PARIS ENCHILADAS AND MOLLETES Lemon-Almond Pound Cake Green Enchiladas with Chicken Salted Peanut and Caramel and Cheese (Enchiladas Verdes) Tart Molletes with Pico de Gallo EPISODE 305 EPISODE 310 THE SECRETS OF STIR-FRY ON THE ROAD: PORTLAND, MAINE Vietnamese Shaking Beef (Bò Lúc Lắc) Eventide Green Salad with Nori Vinaigrette Stir-Fried Broccoli with Sichuan Peppercorns Maple–Browned Butter Pie Sesame Stir-Fried Pork with Shiitakes EPISODE 311 EPISODE 316 MILK STREET SWEETS AMAZING ONE-LAYER CAKES Maple-Whiskey Pudding Caprese Chocolate and Cakes Almond Torte Chocolate-Almond Spice Spanish Almond Cake (Tarta Cookies de Santiago) Triple Ginger Scones with Chocolate Chunks Browned Butter and Coconut Loaf Cake