Tag Archives: Brunch

Department of Caffeine

Opened two years back, DOC is increasingly known for making wonderful pancakes and waffles. So when my friend was going through a pancakes craze, I said why don’t we give DOC a shot?

Brunch crowds at DOC are usually pretty long, so it’s wonderful that they are conveniently located at Duxton, surrounded by amazing shops like Flor Patisserie. and Littered With Books. There were about 5 people in the waiting list before us, so we spent the 20 minutes waiting time exploring the area.

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Long Black (S$4.50)

What surprised us about the weekend brunch menu (not the one featured above) was that half their food menu was crossed off. Savoury items like salads and meats were removed, leaving us with the typical brunch fare of waffles/pancakes/French toast and the usual scrambled eggs. It was a tad disappointing. Given the highly saturated brunch scene in Singapore, I would think that most cafés would try to stand out with interesting or slightly unique items. With that narrow a menu, DOC must have a great confidence in those few items.

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Flat White (S$5)

Having had Ronin’s coffee almost daily for the past month, DOC’s fell short. The Long Black was not as fragrant nor as strong. For the newly converted though, it is light enough and not overly acidic. Decent coffee at the very least. The Flat White fared better. The coffee was smooth and creamy, while the foam was really fine. Altogether a pretty well executed cuppa.

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Stuffed French Toast (S$16)

French toast is not usually featured on brunch menus, so we decided to give up on the waffles and have this instead. Essentially slices of brioche stuffed with maple syrup bananas, served with vanilla yogurt, blueberries and toasted almond slivers; this was nothing much to rave about. While Wild Honey uses brioche to their advantage, resulting in a buttery and fluffy French toast, DOC’s brioche fell short. They might as well have used normal bread. The bananas were overly mushy, there was no hint of any maple, and the tart yogurt sauce tipped the dish over. It sounds impressive on words, but a simple thick cut French toast with caramelised bananas, a dollop of yogurt and drizzles of maple syrup would have fared much better.

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B.O.E. (S$20)

Very adorably named “Bit of Everything” thus “B.O.E.”, it’s described as twin nests of premium spanish serrano cured ham & onsen egg and dill dressed smoked salmon with citrus dressing on herb and parmesan english muffins. A decent dish, nothing disastrous and nothing amazing. The combination of smoked salmon and serrano ham in a single dish does lend to the B.O.E. idea, and it very welcomed. We got a taste of everything within a dish. It would have been great to have another egg though cause one is just plain stingy. The downsides are the muffins, which had none of that amazing flavours and was just dense; and the salad which was not seasoned and tasted extremely raw.

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Shepherd’s Pie (S$16)

Smooth melt-in-your mouth mash atop a mess of piping hot saucy mince, this was the most impressive dish of the lot. Having diced vegetables together with the mince, as in a traditional shepherd’s pie, would have made it perfect. That, and a seasoned salad of course.

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This visit’s seen more hits than misses. I have visited on the weekdays though and know they make pretty decent savoury dishes, so there’s definitely more to DOC than their slightly disastrous brunch. For their famed waffles and pancakes, it’s still worth a visit.

Department of Caffeine
15 Duxton Road
Singapore
S(089481)
6223 3426

Mon-Tue: 10:30am-7:30pm
Thurs-Fri: 10:30am-7:30pm
Sat-Sun: 9:30am-7:30pm

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The Fabulous Baker Boy

The Fabulous Baker Boy is not news to brunch junkies. Most famous for it’s cakes, this quaint little bakery cafe has been garnering a steady crowd and following in its 2 years of operation. It recently went through a renovation, refitting the cafe with air conditioners. In the sweltering hot Singapore, who can say no to a good brunch and yummy cakes in an air conditioned area?

The usual problem with popular brunch venues though is, well, its popularity. There are so many people it takes ages for the food to arrive. That’s where desserts come in.

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Valrhona Chocolate (S$8++/slice)

Using chocolate of 70% cocoa, the Valrhona Chocolate cake was fudgy, chewy, yet moist and light at the same time. We loved this an polished it off in less than a minute.

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Carrot Cake (S$8.50++/slice)

Touted to be one of the best carrot cakes in Singapore, it certainly tasted so on the first bite. It was fluffy and lightly sweetened, and the shredded coconut was a wonderful addition. However it fell flat after a few mouthfuls. The cream cheese frosting lacked the tang, the walnuts and raisins weren’t significant enough, and the carrot laden sponge tasted like any normal vanilla sponge. It was quite the disappointment.

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Salted Caramel (S$8++/slice)

I loved how luscious salted caramel is generously slathered between the layers of valrhona chocolate torte. It gave the otherwise dense chocolate cake a welcomed salty balance. It’s my favourite out of the 3 we tried. It is quite a big slice though so it might be good to share it with a friend, to prevent it from getting too jelak.

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Corned Beef Hash (S$17++)

Chunks of corned beef, with onions, potatoes, and a little bacon, this is an absolutely hearty dish. I’m far from being English, but a spoonful of this sent me straight home. Simple fare, cooked with passion and love. This unconventional brunch dish is a definite must-try when visiting TFBB.

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Wild Mushroom Salad (S$14++)

Anything with an egg looks awfully awesome. Sadly the only other commendable part of the dish is the reduced balsamic dressing. Not many F&B establishments use reduced balsamic, which definitely kicks any salad up a notch. The mushrooms though are mediocre, simply sautéed with garlic. The salad didn’t taste like a properly composed dish, but more like a handful of veggies with a side of mushrooms.

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Towkay Ng’s Eggs Ben(S$12.50++)

TFBB’s eggs ben stand out from the others because of the way their eggs are made. Most eggs ben come with the average poached egg – a harder exterior of egg white encasing liquid yolk. TFBB’s eggs are similar to that of Symmetry’s, like a soft-boiled egg, with a softer egg white exterior encasing the yolk and semi-cooked whites. The hollandaise sauce was very well executed. It is a pity the brioche slices used were not distinct, so much that swapping it with the normal muffins would be preferable.

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Guinness Beef Pot Pie (S$18++)

A perfect pot pie, if not a tad too salty. It takes 15 minutes to make a pot pie, so you are assured it’ll come fresh out of the oven, steaming hot to your table. Crisp buttery pastry and delicious tender stewed beef, it’s absolutely worth the wait.

Several hits and misses, but the hits do explain why TFBB is such a popular spot. They don’t merely sell your usual brunch fare, including their interpretation of many local dishes. While their cakes have been slightly disappointing, the savoury dishes were executed pretty well. In the highly saturated ‘hippy’ cafe scene, TFBB is definitely one to look out for.

The Fabulous Baker Boy
The Foothills
70 River Valley Road
#01-15
Singapore
S(179037)

Closed on Mondays
Closed from 4:30pm-6pm daily

Tue-Thurs: 11am-10pm
Fri: 11am-11pm
Sat: 11am-11pm
Sun: 10am-5pm

Brunch/Lunch till 2:30pm
Tea till 4:30pm
Dinner till 9pm

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Poulét

A French casual dining restaurant, Poulét’s been around for quite awhile, probably a year or so, and has several outlets across the island. Dishing up typically classical French dishes in a contemporary bistro, it really seems as if Poulét brought a little of Paris to Singapore. Yet despite my love for European and French food, I haven’t visited them till recently. After my long stay in France I wasn’t sure Poulét would come close to anything I’ve had there.

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French Onion Soup (S$5.80++)

Lightly sweetened, this is one of the better French Onion soups I’ve had thus far. It’s definitely more savoury than sweet, though not savoury enough. The French Onion soups I tasted in France were all extremely savoury, with a rich beef stock and topping of melted gruyere. The Singaporean counterparts though seem to all be really really sweet. Poulét serves a decent soup; but nothing more.

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Sauté Wild Mushrooms (S$7.80++)

As usual the wonderfully oozy egg is the center of attention. Especially in this case where the liquid yolk is encased in such a solid and smooth white exterior. The shrooms themselves were simple and plain, nothing outstanding.

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Escargot de Bourgogne (S$8.00++)

Poulét’s escargot’s are slighlty different from the usual escargots, due to the addition of tomato puree. Salty parmesan, fragrant garlic and herbs, rounded off with slightly tart tomato puree – a wonderful composition of flavours. Just a little more seasoning and c’est bien. It’s not the best I’ve had, but it comes close.

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Half Poulét Roti(S$15.80++)

“Poulét” meaning chicken, it isn’t surprising for roasted chicken to be crux of their menu; or one of their better dishes. Tender and succulent, the chicken is roasted to perfection, with the skin being slightly sweet. The Chardonnay sauce is a surprisingly delicious addition, balancing out the drier chicken bits. I don’t usually like cream sauce, but I thought this is pretty yummy. My only request would be to have more spinach.

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Oxtail de Bourguignon (S$15.80++)

The server described this to be one of their bestsellers. Sadly it was an utter disappointment. While they nailed the tenderness of the meat, the sauce was executed horribly. It was bland, diluted, and lacked the richness that defines a bourguignon. Besides the tender meat the entire dish fell flat.

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Banana Bread Pudding (S$6.80++)

We originally ordered the Panna Cotta, just to find out it’s no longer on their menu. But wait, they serve Creme Brulee which is also not on the menu. Hmm I don’t really understand how that works. Anyhow we ended up with this Banana Bread Pudding which wasn’t all too bad. The bread pudding itself was a tad too custardy. The ice cream was not too impressive either. However the banana addition was surprisingly pleasant. The banana bits weren’t overwhelming, and was just enough to add a tinge of ‘banana’.

I’m still not convinced that Singapore can make wonderfully delicious, affordable tasting French food comparable to any roadside bistro in France. Still Poulét, with its hits and misses, does have its fair share of nice dishes. For affordable escargots and roasted chicken, I’d definitely return to Poulét.

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boCHINche

A new venture by folks at the Spa Esprit group, who is behind some of the most amazing eateries like Forty Hands, Tiong Bahru Bakery and Skinny Pizza, I was extremely excited learning about this collaboration with famed Argentinean chef Diego Jacquet. Needless to say it topped my to-brunch list and I went ahead to make reservations. But then I met the biggest problem ever: I couldn’t pronounce boCHINche.

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Bochinche (noun) Gossip.

Indeed. A semi-open-kitchen concept where diners can sit around the cooking stations, it allows for light conversations between chefs and diners, casual conversations among diners; and of course a little gossip never hurt no one.

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boCHINche’s layout allows for diners to take a peek into what actually goes into their plate: the cooking, preparations, and plating. It’s amazing cause it’s times like that where you can see the amount of effort put into preparing your dish, and that makes the meal much more intimate. It’s also really cool and a lotta fun to see chefs at work.

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Latte (S$6)

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Provoleta, Almonds & Honey (S$17); eaten with Pan & Manteca (S$7)

We were told that the Provoleta is supposed to be eaten together with the Pan & Manteca. The melted honey and almonds added a floral and tangy edge to the otherwise boring grilled cheese fare; the deliciously fluffy focaccia and cheese breads kept the dish light and were perfect to soak up the pan juices. A wonderful balance of savoury and sweet. This was in fact my favourite dish of the day. An awfully high benchmark to start the meal with!

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boCHINche Beef “Chimichurri” Burger v2.0 (S$28)

Soft grilled buns with tomato, caramelised onions, pancetta, (more) provolone cheese and topped with a fried egg, with a side of pickled cucumbers. This burger wasn’t bad at all. I loved how the different condiments complemented each other, resulting in a complex array of flavours. Taking a bite and slowly chewing on it, I could taste every component of the burger. Which isn’t something I get from every other burger. A pity the most important component – the patty – was overcooked.

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House Chorizo sausage, braised Ox Cheeks & caramelized onions (S$20)

This, however, was an utter disappointment. It’s perfectly acceptable for a dish to be so-so-, not outstanding but at least pleasant and edible. Yet this was wrong on every count. The ox cheeks were braised so well they were soft and buttery, yet utterly tasteless. The caramelized onions were too sweet and too much. Together with the drizzled reduce balsamic, the dish became overwhelmingly sweet.

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Milk cake, Passionfruit Sorbet & roasted Almonds (S$14)

Not wanting to end our meal on such a nasty note we decided on getting desserts. The Milk cake sounded really interesting cause I’ve never heard of a milk-flavoured cake. What this turned out to be was a delectably moist cake, further sweetened with a sauce made of 3 kinds of milk (heavy cream, dulce de leche, and something else). It would be too sweet if not for the tart and sour sorbet. Eaten together, this is a refreshing and really unique dessert.

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“Dulce de leche” Creme Brulee & Banana Split Ice Cream (S$17)

I was excited to eat this when I saw the chefs bringing out the flame torch and burning the sugar right in front of me. I thought, this surely must result in a cold-hot contrast a creme brulee should have? And I was not disappointed. Cold straight out from the fridge, the torching made the crisp surface slightly warm in contrast. Finally a creme brulee that has that distinction! The only downside was the ice cream. There wasn’t anything banana splitty about it.

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As a first visit there were equal numbers of ups and downs; yet given the interesting menu and the impeccable service, I think there’s still more to bonCHINche than today. With dishes like Organic Poached Eggs on toast, braised Ossobuco and Chive Hollandaise on the menu, I’ll definitely be back for more.

boCHINche
22 Martin Road
#02-01
6235 4990
Brunch: Weekends from 11am-3.30pm
Dinner: Daily from 5.30pm-10.30pm

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The day my DSLR failed me

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A product of editing with the PicsArt application.

I used to be an Instagram hater (that I use it now doesn’t mean ANYTHING). Pfft what filters? Lo-fi? Hudson? X-Pro? Good photographers need #nofilters. No way is my good ol’ DSLR ever losing to some no-name-filtered-mobile-camera-picture. And I never thought there’d be a day I was grateful for mobile cameras and their numerous editing applications.

Today proved me wrong. Somehow my many DSLR shots just didn’t seem to work. The lighting was too harsh, even after manual adjustments. As with everything food-related, I have to take a picture with my phone and – yes – Instagram it. So imagine my surprise when I realise that the pictures I took with my phone turned out better than those in my camera! With a little editing those pictures turned out to be pretty decent. I guess mobile pictures and apps can possibly be passable with good lighting and a lil editing.

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French toast breakfast I made for my Aunt for her birthday this morning!

Today’s my Aunty’s birthday, so I decided to give her the whole B-in-B shebang. Pancakes I’ve made way too often; so French toast it shall be. Another one of your sweet breakfasts, French toasts are usually accompanied by honey or maple syrup, and some caramelised fruits. I was afraid that would be a tad too sweet, so I decided to try my hand at making some salted caramel and creme patisserie. I had no worries about the latter cause I’ve made it before, but the salted caramel was a different story altogether. I never liked anything salty+sweet in my desserts; I don’t understand how that works. I’m only recently beginning to like it thanks to Milk and Honey’s Salty Malty gelato. That means I’ve never tried salted caramel anything, except for maybe that 1 or 2 “ok imma give it a shot” bites of sea salt caramel macarons. Which also means I wouldn’t know if I’ve nailed the flavour.

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Being the daredevil that I am I gave it a shot anyway, and I’m pleased that my Aunty, and my family, seemed to really like it! So I guess I did get it right after all (: my only qualm was the crème pâtissière. Aunty ate hers the moment I served it up so the consistency was just perfect. The rest of my family decided to have theirs as tea, so they refrigerated it, and toasted it before eating. Totally unwise because overheating the creme patisserie caused it to curdle a wee bit. That aside everything else was wonderful, and this is definitely going into my list of BinB recipes!

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French Toast with Caramelized Bananas, Crème Pâtissière and Salted Caramel (serves 3)

Salted Caramel (will make more than required)
1 cup granulated sugar
6 tablespoons unsalted butter, at room temperature, cut into pieces
1/2 cup heavy cream, at room temperature
1/2 tablespoon fleur de sel

Vanilla Crème Pâtissière
1 cup milk
1 teaspoon vanilla extract
2 egg yolks
2 tablespoons caster sugar
2 tablespoons plain flour

Caramelized Bananas
3 bananas, separated
4 teaspoons of honey

French Toast
6 slices of bread
4 eggs
half cup of milk

The crème pâtissière and salted caramel should be prepared ahead.

To make the Crème Pâtissière:
1. Add the vanilla extract to the milk and bring the mixture to simmer, then remove from heat.

2. In a bowl, whisk the egg yolks and sugar until thick and pale. Whisk in the flour until combined. While continuously whisking, add a bit of the hot milk to the eggs then pour the egg mix back into the pot.

3. Place the pot over low heat and stir constantly until custard is slightly thick, rich and creamy. Be careful not to overcook the custard and curdle it. To avoid lumps, strain it while pouring into a bowl. Cover the surface directly with cling film to stop a skin from forming. Cool to room temperature then refrigerate until needed.

To make the Salted Caramel:
1. First, make sure you have all of the ingredients ready. Once you start the caramel sauce you have to pay close attention so you don’t burn it. To begin, heat the sugar over medium high-heat. When the sugar starts to melt, start whisking the sugar. The sugar will clump up, but keep whisking. It will continue to melt. When the sugar is melted, stop whisking.

2. Continue cooking the sugar until it reaches a deep amber colour, watching it carefully to avoid burning the caramel.

3. As soon as the sugar reaches the dark amber colour, carefully add the butter. Whisk until all the butter is melted.

4. Remove the pan from the heat and slowly pour in the heavy cream. Whisk until cream is incorporated and caramel is smooth. Whisk in the fleur de sel

5. Let the caramel sauce cool for about 10 minutes in the pan. Pour the caramel into a large jar and cool to room temperature, before storing it in the refrigerator up till a month.

To make the Caramelized Bananas:
1. Heat a non-stick pan over medium high-heat.

2. Working in batches of 3, heat drizzles of honey over the pan for about a minute. Add in the slices of bananas, leaving enough space between each slice to flip them. Leave the banana slices to cook and form a brown caramelized crust on one side before flipping it over. If the honey starts to bubble, reduce the heat and continue cooking.

3. Wash the pan after each batch. Place the caramelized bananas aside while you prepare the French Toasts.

To make the French Toast:
1. Whisk the eggs and milk together in a flatter, wider bowl/dish. Dip each slice of bread, both sides, into the egg batter until soaked through.

2. Heat up the pan over medium heat, then fry each side of the eggy bread slices until golden then set aside.

To assemble:
1. Spread the crème pâtissière thickly on one side of the french toast, then layer the bananas on top. Spoon a little caramel over the top and sandwich the lot with another slice of toast.

2. Serve with extra salted caramel sauce and scoops of ice cream if you have em!

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Sun-dried Tomato and Carrot Stovetop Frittata

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Yes, those are not omelettes. No, omelettes and frittatas are not the same.

According to my best friend (it’s Wiki this time), there are four key differences between a frittata and a conventional omelette.

1. Optional ingredients are combined with the beaten egg mixture while the eggs are still raw rather than being laid over the mostly-cooked egg mixture before it is folded, as in a conventional omelette. Frittatas can hold a deeper filling and yield a fluffier result.
2. The mixture is cooked over a very low heat, more slowly than an omelette, until the underside is set but the top is still runny.
3. The partly cooked frittata is not folded to enclose its contents, like an omelette, but it is instead either turned over in full, or grilled briefly under a broiler to set the top layer,or baked for around five minutes.
4. Unlike an omelette, which is generally served whole to a single diner, a frittata is usually divided into slices.

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So you see I’m not being a food snob! There are real tangible distinctions between a frittata and an omelette!

But of course there are similarities too. Besides the glaringly obvious fact that both are made of eggs, frittatas and omelettes are easy, utterly delicious, and extremely versatile. Frittatas can be vehicles for almost any veggies, cheeses, or meats you happen to have around. When you have leftovers, you can make frittatas. When you have random ingredients and no recipe in mind, you can make frittatas. Heck even when you have egg cravings you can make frittatas!

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What may come as a shocker to most is the sheer amount of eggs required in this recipe. “The cholestrol!!” was a comment on my instagram post. While it’s true that egg yolks have a lot of cholesterol – and so may weakly affect blood cholesterol levels – eggs also contain nutrients that may help lower the risk for heart disease, including protein, vitamins B12 and D.For most people, cholesterol in food has a much smaller effect on blood levels of total cholesterol and harmful cholesterol than does the mix of fats in the diet. In fact moderate egg consumption – up to one a day – does not increase heart disease risk in healthy individuals and can be part of a healthy diet.

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And what better a dish to make when you have a non-stick pan? The thing about frittatas is that it can only be made using non-stick pans. Essentially a one pan dish, you have to be able to cleanly remove the frittata wedges from the pan, or else it’ll just look like some scrambled eggs-y mush. Tefal’s Comfort Touch Sauté-pan comes in real handy here. Not only does it boast Tefal’s signature non-stick qualities, its raised sides allow for more fillings, a thicker frittata, and neat straight edges. I must admit it was a breeze cooking this frittata with the sauté-pan. Easy and fantastic as a light meal, I guess frittatas will be making more of an appearance in my house!

Sun-dried Tomato and Carrot Stovetop Frittata (serves 4-6)

1 tablespoon olive oil
4 cloves of garlic, minced
2 carrots, diced
2 onions, diced
2 tomatoes, diced
1 jar of sun-dried tomato, drained and roughly chopped
8 eggs
1/2 cup milk
3 teaspoons soy sauce

1. Whisk the eggs, milk and soy sauce till lots of air bubbles are formed.

2. Pre-heat the sauté-pan. Over medium-high heat, sweat the garlic and olive oil a little before adding in the carrots and sautéing for 2-3 minutes. Add the onions to the pan, sweat them for a minute, then add the remaining vegetables and sauté for 5-7 minutes until the vegetables are tender and any moisture has evaporated.

3. Pour the egg mixture into the pan and give it a stir. Make sure the egg mixture covers the vegetables. Put the lid on the pan and cook the egg for 10-15 minutes, depending on the size of your pan. The frittata is ready when a toothpick stuck into the middle of the egg comes out clean.

4. Remove the egg from the pan and cut into 8 wedges. Serve immediately.

VARIATIONS
Dairy-free – replace milk with coconut or nut milks.

More savoury – throw in a handful of parmesan cheese into the egg mixture.

More substantial – replace a carrot with some chickpeas or cannellini/white/kidney beans.

Spicy – add 2 tablespoons of chilli flakes when sautéing the vegetables, and add a few dashes of tabasco into the egg mixture.

Other fillings – any kinds of fillings, meats or vegetables, can be used in frittatas. Just make sure that there is enough egg mixture to cover the the ingredients.

If you liked this recipe, please vote for me here!

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Mouth Restaurant: possibly the best Dim Sum in Singapore

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Ever since I saw their new squid ink-based dishes featured on several blogs, Mouth Restaurant’s been pushed up to the top of my to-try dim sum places. Mouth Restaurant is not a new player on the block. A household name among the older generation, Mouth Restaurant had established itself as one of the very first Cantonese teahouses in Singapore. Amazingly this restaurant has been thriving for the past 25 years, and seeing its willingness to evolve with times and latch on to food trends, I’m sure it will secure itself a spot in the hearts of dim sum lovers generations to come.

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Century Egg and Shredded Pork Porridge ($4.50++)

Thr porridge was nice and decent, nothing that deserves a special mention. Yan Ting makes a better century egg porridge.

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Steamed Har Gao in 6 Flavours($9.80++)

Colourful xiao long baos have been trending in the local dim sum scene for quite awhile, but colourful har gaos? Mouth Restaurant’s unique take on har gaos is a bold move that definitely paid off. Using only natural ingredients of spinach, pumpkin, carrot, sweet potato and squid ink to colour and flavour the translucent skins, these har gaos are hands down one of the best I’ve tasted. Encased in a thin skin that remained so even after the dish cooled were huge succulent prawns and some ingredients of the flavour it’s skin took on. I tried the squid ink, spinach, carrot and pumpkin. What I loved was that though subtle, the distinct flavours were definitely detectable, and complemented the prawns in a way that was unique yet not overpowering. Definitely a must-try if you visit.

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Squid Ink Char Siew Bao ($5++)

Though I can’t taste any form of squid ink, as a char siew bao this is definitely one of the best I’ve tasted. The lean pork pieces were extremely tender and not overly sweet, and the bun was fluffy, yet retaining a kind of denseness and bite to it. I don’t know if the squid ink contributed to a more substantial bun texture. The greyish hue of the bun scared my sisters quite a bit, but I must say I enjoyed the visual contrast!

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Steamed Dumpling with Mushrooms($3.60++)

Veggie-haters would be missing out. A fully vegetarian dish, this dumpling was absolutely delicious. The generous portions of enoki mushrooms and carrots gave the dumplings a natural sweetness. Most importantly, the translucent skin was not overly thick.

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Steamed Squid Ink Gyoza ($4.50++)

Another innovative steamed dim sum, these dumplings were stuffed full with sweet crunchy prawns, pork and spinach. Probably the best spinach prawn dumpling I’ve tried, these stood out because of the fresh ingredients and the light seasoning. Compared to its counterparts like those at Victor’s Kitchen, they weren’t overly salty. A pity the dumpling skins were a tad too thick and did not have a discernible squid ink fragrance.

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Rojak Fried Carrot Cake($6.80++)

I read about this amazing dish but oddly couldn’t find it on the menu, so I ended up requesting for it. Crisp on the outside, the soft radish cake is pan fried with a sweet and spicy peanut sauce. The topping of crisp yam shreds added a nice crunch and rounded up what was a wonderfully novel dish.

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Squid Ink Seafood Soup & Egg White ($6.80++)

Mouth Restaurant’s new menu features 3 new individual-portioned soups: the spinach, squid ink, and lobster bisque. This squid ink soup was my favourite. A light and clear broth, the soup was packed full with seafood goodness, with chunks of scallops and fish in every spoonful.

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Spinach Crab Meat Soup with Egg White ($6.80++)

Slightly more starchy than the previous, there was a pleasant spinach flavour in the soup, coupled with equally generous amounts of seafood. The superb seafood definitely makes these soups worth the money.

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Lobster Bisque with Egg White Soup ($9.80++)

The Seafood Bisque tasted more like a soup version of your chili crab gravy, just less sweet. Not bad, but not something I’d pay the premium for.

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Char Siew Sou ($4.30++)

I’ve begun to develop a love-hate relationship for this delectable pastry. Mouth Restaurant’s char siew sou has a wonderfully flaky, layered pastry, with a lean char siew filling. While I maintain that Yan Ting and Royal China has the best char siew sou, Mouth Restaurant’s is definitely among the top few. It would be best if it was served hot out of the oven.

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Egg Tart ($4.30++)

The waiting staff highly recommended their egg tarts saying it was one of their best selling items. Sure enough the lightly sweetened eggy custard tasted wonderful paired with the buttery pastry. It was not too oily and was the perfect size for a small treat. For the quality and price, it beats the one I had at Yan Ting.

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Squid Ink Rice Roll ($6.80++)

I like the idea of serving rice rolls the hawker way, with the sweet sauce and sesame seeds. Elevated by a fragrant peanut butter sauce and pork floss, the squid ink rice rolls were extremely soft and delicious. However the squid ink component failed to stand out, and that made the steep price a little unjustified. This dish is definitely worth a try, but I’d probably not order it on my second visit.

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Cream of Salted Egg Yolk Bun ($5++ for 3)

What is a dim sum brunch without custard buns? I’d go as far to say that Mouth Restaurant serves the best custard buns in Singapore.

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Burning hot, savoury and sweet, slightly sandy texture – this custard buns ticked every box on my checklist. When I bit into my very first bun, I was so shocked by the burning custard that burst out, spilling all over my fingers, cheeks, and spoons. It was very yummy messy affair. What’s different here is the traditional fluffy steamed buns are replaced with a thin dough casing, which allows for there to be more custard fillings. While I love the white fluffy buns, I love this perfect molten custard more.

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Dessert Prawn Sashimi ($18++)

We don’t really order savoury dishes with our dim sum, but this dish looked to interesting to give a miss. Essentially ama ebi sashimi with a different prawn, the raw prawns were fresh, soft and really sweet. Brownie points to the ebiko for added textures and flavours. Unfortunately this dish did not resonate with our palettes because of the wasabi-infused soy sauce. We’re not wasabi fans, so we didn’t really enjoy this. I’d prefer if they served the sauce on the side for us to dip at our own liking.

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Purple Potato Sago with Vanilla Ice Cream; and Avocado with Beancurd ($5++ and $5.80++)

I never expected to say this, but Mouth Restaurant dishes out wonderful Chinese desserts. The sweet potato paste was smooth, not excessively sweet, and surprisingly the sweet potato was discernible. A pity the sago was frozen when served, which is both slightly unprofessional and disrupted the creamy dessert. The avocado beancurd was another unexpected pleaser. Smooth, creamy and light, it is the perfect ending to the meal.

The ambience might not be amongst the best, but Mouth Restaurant’s dim sum is in no way inferior to the steeply-priced ones in hotels. For the quality, creativity, and comparatively value-for-money items, Mouth Restaurant is definitely one of my favourite dim sum restaurants up to date. I can’t wait to go back for the custard buns!

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