Kraze Burger at Liang Court


Kraze Burger is a burger (duh!) chain that hails from South Korea. It was brought to my attention by a few friends after a unsatisfactory dinner at Fat Cow (more on that later). So one fine Saturday afternoon, I decided to head out to Liang Court to give it a try.

There’s another outlet at Marina Bay Sands (I think) but since it’s a chain, one outlet should be the same as another. Besides I like the irony of a South Korean restaurant in a Japanese mall serving American food.

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Posted on 30th Jan 2012 in American, Korean, Meat  |  4 comments

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

Sandaime Bunji on Millenia Walk


Grilled Ox-tail

Simon was in town to pick up a toilet sink and because we hooked up with Mei Lin and Higuchi, we had a fantastic weekend of BBQ Crabs and Fatty Weng.

Come Monday, it was a time for a more quiet, contemplative lunch. We decided to contemplate on Sandaime Bunji because Higuchi-san emphatic about how good this place was.

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Posted on 6th Sep 2011 in Food and Drink, Japanese, Meat  |  Comments off

Rainy night ramblings

Big fat lazy raindrops in a continuous stream but it didn’t bother me none as I was warm as I could be in the freezing bus reading Jonathan Powell. Filter & The Crystal Method was tripping on the iPod; Spawn: The Album has got to be the most under-rated and unrecognized rock albums of all time.

I felt like murdering a nice hot curry for dinner when I realized that the Adam Road Hawker Center stop was just down the road. A quick hop, a short walk and my Tulang Merah was cooked and wrapped in multiple layers of plastic deposited in a shopping bag along with the worst excuse for a baguette in the world.

Stew-like liquor thickened with egg with bits of crunchy cabbage, the slow-cooked mutton bone marrow that is Tulang Merah fills your being with a sense of warmth and nostalgia. The only concession I make for the worst baguette in the world is to toast it and have a dip of salted limes to cut the richness of the marrow.

Or is it limed salt? Doesn’t matter because Tulang Merah is so wrong that it has to be right.

Posted on 10th Jan 2011 in Meat, Musings, Singapore  |  Comments off

Hubert de Bouard de Laforest at Seven on Club


Truth be told, I’ve no idea what to expect from Seven on Club since it has gone through so many iterations from Mediterranean to Modern European. I ended up chilling on the veranda, sipping Champagne with Peter, reminiscing on the whiskey dinners he used to have in his World Gourmet Summit line-up.

We also touched upon how the Michelin Guide has finished its recruitment of inspectors and how they are making the rounds now. Truth be told, how many restaurants in Singapore do you think really qualify for a 2-star rating (much less a 3-star)?

More importantly, how many restaurants can sustain 3-star levels of quality and service? Is the pursuit worth it, especially with such a small market? How many restaurants will, like the Ouroboros, end up eating itself in the never-ending pursuit?

Anyway, M. Hubert was in town and the Confrérie de la Chaîne des Rôtisseurs Bailliage de Singapour was tasting wines from his portfolio and Ted had the brilliant idea of pairing the red wines with red meat.

That is the tale, the rest is detail.

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Posted on 8th Oct 2010 in Brazillian, Chaine de Rotisseurs, Meat, Modern European, Wine Tasting Notes  |  Comments off

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