Tag Archives: Lunch

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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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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Mummy’s Day Lunch: Miso Cod with sautéed Asparagus and Oyster Mushrooms

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Cod = expensive = restaurant-quality dish.

I’m sorry for falling victim to one of the biggest culinary clichés ever. I’ve been trying real hard to resist the “Cod” current that seems to have taken over every contemporary European restaurant, but it seems I’ve failed terribly 😦 Inspired by ONAKA’s concept of fusing Asian and Western elements, this dish is a fusion between Nobu Matsuhisa’s signature Black Cod with Miso and one of my dishes a while back (the Miso Aubergine).

I like that the saltiness slight spice of the miso sauce cuts through the oiliness of the cod; while pungent garlic and crunchy asparagus adds an extra textural contrast to the dish. What many people don’t know, is that miso is an extremely good source of proteins, vitamins, minerals, and most importantly probiotics. Probiotics are important to maintaining a balanced and healthy intestinal tract, yet the consumption of probiotics are often overlooked. Fermented foods like kimchi, sauerkraut and miso contains high levels of probiotics.

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It looks – and certainly sounds – fancy, but this dish is really pretty straightforward. Not only are preparations kept to a minimum, the non-stick quality of Tefal’s pans ensured the success of this dish. For one, flipping the cod while pan-searing could cause it to drastically reduce in size as it leaves chunks of flesh behind on a normal pan. Tefal’s non-stick cookware however ensures that the cod flips well and sears evenly.

But wait. The best part of this dish is that if you are a confident and calm cook, both components could be cooked at the same time! This means no more frustration over how-to-keep-my-veggies-warm. The cod was left to pan-sear on Tefal’s Comfort Touch Frypan, while the vegetables were simultaneously sautéed in their Comfort Touch Sauté-pan.

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Simple; elegant; and tasty – I think it’ll suffice to say I’ve re-established my status as Mummy’s Number 1 child *fists air*

Miso Cod with sautéed Asparagus and Oyster Mushrooms (serves 2)

Miso sauce (makes more than required)
2 tablespoons mirin
2 tablespoons white miso paste
1 medium chili
5g nugget ginger
3 teaspoons roasted sesame oil

2 fillets of cod, not overly thick
1 package fresh oyster mushrooms, cut into small chunks
2 cloves garlic, minced
Handful of baby asparagus, diced*
1 tablespoon olive oil

1. Using your mortar and pestle, pound the ginger nugget along with the chili to a fine paste. Alternatively, blitz them together if you own a food processor. Mix in the remaining ingredients for the miso sauce.

2. Rinse the cod fillets and pat them thoroughly dry with paper towels. Slather the fish with miso sauce and place in a dish or bowl and cover tightly with plastic wrap. Leave to steep in the refrigerator for 30 minutes to overnight, depending on the amount of time you have on hand.

3. When you are ready to cook, pre-heat both the sauté-pan and frying pan over high heat.

4. Reduce the heat to medium-low for the frying pan, and lay the cod fillets on the pan, cooking lid-on for 5-7 minutes depending on the thickness of your cod.

5. Add 1 tablespoon of olive oil to a pre-heated sauté-pan, then add the sliced garlic and sauté over medium heat till it is lightly browned. Toss in the asparagus and sauté for 1-2 minutes, before throwing in the mushrooms and sautéing a few minutes till its tender.

6. Meanwhile, brush the cod fillets with a little more of the miso sauce while it sears, before flipping it over. This time leave the cover off, cooking for 3-5 minutes. Occasionally brush the fillets with the miso sauce.

7. Take the sautéed vegetables off the heat and begin plating. The cod fillets should be ready as you finish plating the vegetables. Place the fillets over the vegetables, before drizzling a little of the remaining miso sauce over the dish.

*If baby asparagus are not available, normal asparagus could be used in place. Simply increase the time to sautéing it to 3-5 minutes.

VARIATIONS
Vegetarian – replace the cod with big portobello mushrooms, slices of halloumi, or eggplants as in my Miso Aubergine

No cod – other oily fishes like salmon and trouts could be used. Alternatively, seafoods and crustaceans like prawns, squids, crayfish and lobsters could be used in place. This recipe works best with seafood as they have a naturally succulent flesh that meat does not.

No asparagus – replace with other tougher vegetables like vegetables, corn kernels, broccoli, or even beans and chickpeas.

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

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Sauté-pan VS Frypan: Artichokes Casserole with Peas and Prawns

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I am not joking when I say I spent hours tugging at my hair trying to think of the perfect dish that will showcase the qualities of the Tefal pans we received.

Yes you read that right; it’s a plural. Pan-s.

At the conclusion of the cooking workshop, we were given 2 pans from the Tefal Comfort Touch pans series, namely their Comfort Touch Sauté-pan and Comfort Touch Frypan. The fact that they are 2 distinct pans, with 2 distinct forms, makes it kind of obvious that the pans are functionally different. So what should I cook in each pan to best showcase its properties?

I know for a fact that sautéing and pan frying are 2 very different cooking techniques. Sautéing is essentially a method of cooking food, that uses a small amount of oil or fat in a shallow pan over relatively high heat. It refers to tossing smaller cut pieces of food while cooking, in order to facilitate fast cooking while simultaneously giving the food a nice browned exterior. On the other hand, pan frying refers to cooking larger pieces of food quickly, flipping it on both sides.

After consulting my best friend (her name’s Google by the way) I realised that both pans are better suited for different kinds of dishes. And thus I came to the conclusion that 3 very different recipes should do the trick! First off: the sauté-pan.

While I had many fancy ideas running through my head after our meal at ONAKA, I realised that as home cooks, we don’t always have the luxury of making stocks, pre-roasting ingredients, nor spending time gathering spoonfuls of ingredients from various corners of the kitchen. I’m just a student, and I get really annoyed when I have to make dishes that calls for many different spices and ingredients in minute quantities. That’s kind of the reason why I almost never make curries. Now think about those mothers who have to attend to flit between attending to the stove and their screeching kids. Sometimes all we need are one-pan dishes that are simple and utterly delicious.

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When sautéing, the contact between the food and the pan is brief, thus whether it’s meat or vegetables it’s important that the food be naturally tender. With that in mind, I decided on a Artichokes and Peas with Prawn Casserole.

In a nutshell, I sautéed aromatic vegetables, before adding in the peas, sautéed prawns, artichokes, shredded turkey breast and finally a little chicken stock. Over medium heat with the lid off, I allowed the dish to simmer and reduce for about 15 minutes, tested it for seasonings, then dished it up straight in the pan. We ate it with a loaf of sourdough bread to soak up the juicy goodness.

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Prepared and dished out in a mere 30 minutes, I was delighted with how this dish turned out! I was a little apprehensive at the start cause I have never cooked with artichokes before given how it’s so hard to come by in Singapore. But I recently got my hands on this jar of marinated artichokes and so I thought, why not? Simple, savoury and hearty, the pan was wiped clean within 10 minutes. It’s definitely a keeper.

Artichokes and Peas with Prawn Casserole (serves 2)

1 jar of marinated artichokes
200g of de-frosted shelled peas
1 slice of turkey breast, cut into thin strips/cubes
1 onion, diced
2 cloves of garlic, sliced
2 tablespoon olive oil
Salt and pepper
1 splash of white wine
100 ml of chicken stock
3 tablespoons coconut milk
12 prawns, shelled

1. Add 1 tablespoon of olive oil to a pre-heated sauté-pan, then add the sliced garlic and sauté till it is lightly browned. Add in the prawns, season and sauté them for a couple of minutes until they change color. Remove and reserve.

2. In the same pan add 1 tablespoon of olive oil over medium heat and fry the turkey and onion for 2-3 minutes. Add the artichokes and peas and sauté for another minute.

3. Add the wine and allow the alcohol to evaporate before adding the stock and coconut milk. Lower the heat to medium-low, and cook lids-off for 10-15 minutes depending on how wet you’d like your casserole.

4. Check for seasonings. If it turns out too dry for your preference, stir in a little stock or water. Serve with slices of sourdough bread.

VARIATIONS
Fresher spin – squeeze one lime into the casserole

Vegetarian – use some vegetable stock instead. Replace the prawns with slices of tomatoes/carrots/other root vegetables, or omit the prawns and stir in some shredded buffalo mozzarella cheese before serving.

No coconut milk – replace with evaporated milk or cream, or omit entirely for a clearer soup and simmer it 5-10 minutes longer.

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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