DB Bistro Moderne at Marina Bay Sands


Friday night, we were tired from work and she wanted to try DB Bistro Moderne. I was keen because I heard many bloggers write good things about it.

I like bistros for the basic reason that it’s simple, uncomplicated food that you can sit down, forego the pretensions and just enjoy a good meal with great company. And having walked past DB Bistro Moderne and studying its menu for the umpteen time, we thought why the hell not.

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Posted on 12th Dec 2011 in American, Bistro/Trattoria, French, Modern European  |  1 comment

Beefsteak Dungeon


I purchased Secret Ingredients, The New Yorker Book of Food and Drink because it collected an eclectic mix of food writing by some of the most interesting American writers like Woody Allen, Dorothy Parker, Steve Martin, Calvin Trillin and even a surreal piece by Roald Dahl.

But what attracted me was a 1939 piece by Joseph Mitchell entitled “All You Can Hold For Five Bucks”. It was an exposé on the New York steak dinner or “Beefsteak”. It lamented how the whole beefsteak dungeon (as the underground cellars where the action was were called) scene was ruined in 1920 when it allowed women who insisted on better manners, fancy salads and cocktails. And it defined the different styles of Beefsteak into the West and East side schools.

I won’t go into it in detail as I strongly recommend that you get a copy of the book to read. However, the essay contained intriguing tidbits on cooking and serving the beefsteaks, so there’s no helping but to duplicate this delicious beefsteak dinner.

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Posted on 18th Nov 2011 in American, Food and Drink, French, Meat, Old School, Recipes  |  6 comments

Roasted marrow on toast


Bone marrow; the very term invokes a Pavlovian response from me as it is a treat that I allow myself no more than just a few times annually.

I love all things marrow from the fabulous Muslim Indian Tulang Merah (Mutton bone marrow in spicy, eggy red sauce with cabbage and peas) to the traditional English Roasted Marrow on toast.

By itself, bone marrow is quite flavorless but it is a fabulous flavor enhancer. It is the Neutron Bomb of flavor: it explodes in your mouth leaving no trace of itself other than an incredible mouth-feel of indescribable richness.

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Posted on 3rd Jan 2011 in English, Food and Drink, French, Recipes  |  2 comments

Dinner at Cilantro, Kuala Lumpur, Malaysia and a discussion on sous vide cooking amongst other things over drinks at Frangipani


Simon had been talking about Cilantro for the longest time now, so he made reservations a few weeks before my arrival and persuaded Chef Takashi Kimura to create a menu for us.

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Posted on 21st Dec 2010 in French, Fusion, Japanese, Malaysia  |  3 comments

Michel Roux of the Waterside Inn at the Brunch 78 of the Ritz-Carlton Singapore


Michel Roux was at the Ritz-Carlton Brunch 78 and the whole of Singapore turned up. Well, at least the bits of society that considers itself gourmands. The creme, as it were, were seated in the fine Chihuly Lounge while the rest of us dregs sat elsewhere.

These days, I greet each invite with ennui and thus study the menu and beverage list carefully before agreeing to a Champagne brunch. Another consideration is the maturity of the PR managers; after all, we wouldn’t want what was private to become public affairs.

Fortunately, the M&C 2003 Grand Vintage Champagne offered made an adequate quaffing beverage and, after all, Michel Roux was helming part of the brunch menu; so OK.

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Posted on 26th Oct 2010 in Food and Drink, French, Indian, Italian, Japanese, Old School, Singapore  |  6 comments

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