Five Guys Opening 16 Dec at Plaza Singapura

It's finally here, almost! Five Guys will open at Plaza Singapura next Monday, 16 Dec 2019. Who's going to join the (expected) queue for the famous handcrafted and customisable burgers and milkshakes? Picture this - 15 different toppings for your burger, as you like it, all at no extra cost. And 11 different mix-ins for your milkshake.

The other thing about Five Guys? They beat In-N-Out in a survey for America's Favourite Burger Chain in 2017. And held the spot the following year too.





Now let's go back to the 15 different toppings you can choose for your burger. Go "All The Way" if you want the recommended eight of mayo, lettuce, pickles, tomatoes, ketchup, mustard, grilled onions and grilled mushrooms. Others include green peppers, onions, jalapeno peppers, relish, A1 steak sauce, Bar-B-Q sauce and hot sauce. No extra charge.

Similarly for the milkshakes, you can choose 11 different mix-ins including salted caramel (love!), cherry, peanut butter, strawberry, and even bacon! (?)




Five Guys are from Arlington, Virginia. The Murrell family with five brothers (hence the name) got famous for their hand-crafted burgers and hand-cut fries, using fresh ground beef and peanut oil. Everything is about freshness, so they don't even use freezers and microwaves.

Prices range from S$13 for a Little Cheeseburger (single patty) to S$17 for the Bacon Cheeseburger, S$10-12 for hot dogs, S$7-11 for fries and S$10 for milkshakes. Expect American portions.



The outlet will be at ground level, near the main atrium, with indoor and outdoor seats. Five Guys' can count this as their second outpost in Asia - the first opened in Hong Kong last November. The chain has around 1,600 locations worldwide. Unfortunately, the outlet in Singapore won't be Halal-certified as it will serve craft beer.


FIVE GUYS
Plaza Singapura, Level 1
68 Orchard Rd
Singapore 238839

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Ash & Elm at InterContinental Singapore: Nordic Sunday Champagne Brunch

Ash & Elm launches a new theme featuring Nordic cuisine to our Sunday Champagne Brunch from 6 October 2019 til end January 2020. The brunch spread is inspired by the culinary philosophy from the wintery Northern Europe regions, emphasising locality and tradition. You'll find not just classic Nordic dishes but also the fine produce flown in exclusively from Iceland, Sweden, Finland and Norway. Get ready for a bumper post here.

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Recipe: Stir-fried Beef with Tang Hoon (Glass Noodles) using Carbon Neutral Beef

Oh man, I love a good one-pot (wait, one-wok?) dinner.

Stir-fried tanghoon with beef and vegetables is one of the easier dishes I've been teaching my new helper. This is a minimalist version, using just two differently coloured vegetables and one meat. Sliced chillies for that perky red and spicy heat.

There are no hard and fast rules. Use whatever vegetables you fancy. Add your favourite protein. Mine tends to be red meat, especially beef. But I've come across a sustainable version: Carbon neutral beef certified by the Australian government. Far out! But sounds much more responsible, given the damage beef farming contributes to climate change.

Read more about this Five Founders beef and how they achieve this carbon neutral rating.
http://www.camemberu.com/2019/10/guilt-free-steak-with-five-founders.html




SUGGESTED GOODIES
100g Tang Hoon or mung bean or cellophane "glass" noodles
200g beef (Five Founders carbon neutral beef stir-fry strips), marinated 20 minutes or so with a dash of soy and pepper
Cup of baby peas (warmed up in hot water if frozen)
1 carrot, julienned
Chopped onions (optional if you don't like)
Minced garlic (the more, the better!)
Sliced chillies ( I prefer chili padi, but you can use regular chillies)
Salt, pepper, soy sauce, sesame oil and fish sauce for seasoning.

SUGGESTED METHOD
1. Soak the tang hoon in warm water for a few minutes until softened. Drain and set aside.
2. Fry the onions in 1-2 tablespoons of oil for a couple of minutes and add garlic.
3. Add the carrots and peas to continue frying for another minute.
4. Add the marinated beef strips. Cook until
5. Toss in the tang hoon. Stir-fry and season evenly with salt, soy, fish sauce, pepper and sesame oil. You can also add oyster sauce or a splash of chicken stock if you prefer it less dry.
6. Sprinkle on the sliced chillies. Et voila. Dinner.



The meat is surprisingly lean although it looks so tender. So make sure you don't overcook it, or it may be too tough.



Five Founders beef is available on RedMart and Ryan's Grocery.

I have another quick and easy recipe for bolognese using Five Founders mince.
http://www.camemberu.com/2019/10/recipe-bolognese-using-five-founders.html

It was interesting experimenting with this "carbon neutral" beef. On the whole, it is much like regular beef except the taste seems milder and very clean-tasting somehow. It costs a little more but for something that's free of growth hormones and antibiotics, has net zero impact on the environment, and grass fed until the last 100 days (grain-finished)...it's not too bad. 






Thanks to Alternative Selection for sending the beef samples.

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Recipe: Bolognese using Five Founders Carbon Neutral Beef Mince

Not a recipe really per se, but I just wanted to show you Five Founders Carbon Neutral Certified Beef mince used in a bolognese. I liked the chunky texture giving a pleasant meaty bite to the sauce. It seems more lean than the usual mince too. Season it well and it should shine.

But what's this about carbon neutral beef, you say? See my earlier post on how they attain carbon neutrality and practice sustainable beef farming and agriculture.
http://www.camemberu.com/2019/10/guilt-free-steak-with-five-founders.html



Meanwhile...my quick and easy bolognese for busy moms.



INGREDIENTS
300g beef mince (Five Founders Carbon Neutral Beef Mince, S$2.88 per 100g)
300g pasta of choice
300g pasta sauce
100g grated cheese (I used aged Tasty cheddar for more tang)
3-6 cloves garlic minced
Half onion, chopped
Salt, black pepper, soy sauce for seasoning
Knob of butter for frying
Maldon smoked sea salt flakes (optional)
Chili flakes (optional for you, a must for me)




WHATCHU DO WITH ALL THE STUFF
1. Season mince with salt, pepper and a dash of soy. Let it marinate for half an hour or so.
2. Boil pasta in salted water til al dente and set aside.
3. Melt butter in a frying pan and sautée onions for a couple minutes on medium heat. Add garlic.
4. Slide all that mince into the pan. Break it up and let it cook evenly.
5. Add the pasta sauce and let it bubble. Season to taste. This is where the Maldon smoked salt will add a hint of bacon. Sprinkle on chili flakes for spicy kick. Or not (come on, learn to take some heat).
6. Add the grated cheese. Stir well and serve.

Easy peasy. The sauce makes a great dip for crudites too, as we discovered (see first pic).




The Five Founders carbon neutral certified beef comes in various types (ribeye, shabu-shabu, sirloin, rump, cubes, patties, etc) and is available on RedMart and Ryan's Grocery.






Thanks to Alternative Selection for sending the samples.

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Guilt-free Steak with Five Founders Carbon Neutral Certified Beef

Do you ever feel a tinge of guilt indulging in a steak? These days it's not so much cardiovascular disease we are concerned about but climate change. Beef and dairy production generates more greenhouse gas (GHG) emissions than all the world’s cars, threatening long-term climate targets. Cattle are responsible for 9% of all human-induced greenhouse gas emissions, or 4.7 gigatonnes a year (source: FAO).

I was pleasantly curious when Australia’s First Carbon Neutral Certified Beef by Five Founders launched here in Singapore. How do you get beef to be carbon neutral?

The carbon neutrality is certified by the Australian government to entities meeting rigorous criteria and achieving zero net greenhouse gas emission.

Five Founders engaged Earnst & Young to independently evaluate its chain-of-production carbon footprint (livestock farming, operations, production and transportation). They reduced carbon emissions as much as possible and also purchased Australian Government-approved carbon credits to offset remaining emissions, leading to net zero emissions. Ah, credits. So handy.

They do spearhead sustainable beef farming and agricultural initiatives like ensuring full traceability within the supply chain, forest-friendly grazing (no trees are cut for pastures), securing protected land for nature refuge and conservation, and participating in industry carbon sequestration trials, like testing legume-based pastures for cattle feed to lower methane emissions. Nice.



The Five Founders carbon neutral beef is brought in by Alternative Selection, Singapore’s first wholesaler and retailer of alternative gourmet, organic, allergen, and preservative-free specialty foods.

So it's no surprise it's got no added hormones. The cattle roam free on the grasslands of the northern Australian outback, but are grain finished for 100 days. The entire carcass is used, and nothing goes to waste.

They've sent me some samples to try.




These two slices of ribeye (300g) don't need much time in the pan. Bit of salt and pepper, and you have a guilt-free tasty steak to enjoy at home.



Sorry I didn't do any fancy food styling. I had hungry people and we didn't want to eat this steak cold! The meat tasted pretty mild; it was not too gamey and had a pleasant balance of lean and fatty content.

I loved learning about sustainable practices and knowing that we have choices that can reduce our impact on the environment. Five Founders beef is available on RedMart and Ryan's Grocery. It's also served in restaurants like Cheek Bistro, Kitchen by Food Rebel, La Strada, Lino, Outback Steakhouse, SaLe Marino, Tatsu Sushi, Tatsu Teppanyaki, The Market Grill and VENUE by Sebastian.

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Thermomix TM6 with 20-in-1 Functions: King of Kitchen Appliances

Just when you thought it couldn't do more...Thermomix just launched its latest and the ninth-generation model, the TM6, that now adds sous vide, browning and sugar caramelisation abilities to its already staggering repertoire of functions.




The Thermomix has always been a juggernaut of kitchen functions and now it boasts 20: stirring, mixing, grinding, kneading, whisking, chopping, weighing, cooking, steaming, simmering and emulsifying to name a few. The auto-cleaning and weight sensing are probably two of the most valuable functions as well.


The new features are probably the most exciting now. Take a look.


You can also cook meat, fish and vegetables sous vide style by the degree for up to 12 hours.



You can make your own yoghurt and cheese?!? I have made yoghurt before (see this post - https://www.camemberu.com/2014/10/how-to-make-yoghurt-at-home-selfish.html) but cheese which I love so much...this is a whole new world.




Sure, it can't do deep-frying yet, but turning meats a lovely golden brown is now a possibility.



Cooking with sugar from 110-170 deg C makes many sweet treats possible.



Fat die me. I'm trying to stay away from sugar but I love making stuff. How to make and don't eat? Haha. Hmm. Sell! :D




If you're still not sure of what to cook, get some inspiration from the award-winning Cookidoo recipe platform that comes pre-installed on the TM6. It gives you access to a constantly updated cloud library of 50,000 recipes.




It's no secret that many chefs love the Thermomix. It helps them cut down the hassle in the kitchen, and helps automate various cooking tasks. We had the pleasure of meeting MasterChef 2015 winner Woo Wai Leong who is chef-owner of Restaurant Ibid.


"Having a Thermomix adds real versatility to a professional kitchen: it's akin to having an extra set of hands to handle delicate tasks," says Chef Woo.




Chef Woo and the Thermomix team demonstrated two dishes live. The cod wrapped in lotus leaf, as well as the sesame honey brittle.



Chef Woo also presented a feast of various dishes, each made with some element using the Thermomix.

The Thermomix TM6 costs S$2,520 and is available directly from Thermomix at an initial order price of S$2,320. Units are expected to arrive in November, to be delivered just in time for Christmas.

You can view more details about Thermomix and their Experience Centre here:
https://www.camemberu.com/2017/03/thermomix-launches-in-singapore-with.html








Many thanks to Thermomix for the invitation.

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Hershey's Chocolate Desserts Taking Over McDonald’s Singapore

From 23 Sept 2019, Hershey's is taking over McDonald's® Singapore with a whole lot of chocolate desserts! This one is for all you chocolate fiends.

The highly-anticipated Hershey’s Soft Serve makes its way to all McDonald’s restaurants and Dessert Kiosks islandwide!

Hershey’s Cone, Twist Cone and ChocoCone®, from S$1.40-S$1.60

Creamy Hershey’s Soft Serve Cones will be available in a Cone, Twist Cone and ChocoCone®.





Chocolatey Sundae and Hershey’s McFlurry®, from $2.40 and $3.20, respectively

If you want the soft serve with a drizzle of fudge, go for the Sundae or savour a chocolatey works with the Hershey’s Soft Serve and luscious chocolate fudge, perfectly swirled with Oreo® cookie bits in the Hershey’s McFlurry®.

You can get your chocolate fix with the Hershey’s Soft Serve at all McDonald’s restaurants and Dessert Kiosks after breakfast hours, for a limited time only.

Hershey’s McFlurry Be-Our-Guest card

From 20 to 22 September, McDonald's is also giving out free vouchers (see first pic) for a total of 2,700 cups of Hershey’s McFlurry®! At 12pm and 6pm on all 3 days, the bus stop advertisements will open up for everyone to grab a delicious cup of Hershey’s McFlurry® for FREE – that is if you’re lucky enough to be the first few in the area!


Date: 20 to 22 September 2019

Time: 12pm and 6pm daily

Venues:

Bus Stop Code	Bus Stop Description	Road Name
08057	Dhoby Ghaut Station	Orchard Road
66359	Serangoon Station Exit C / Block 201	Serangoon Central
28301	Jurong Gateway Road Block 131	Jurong Gateway Road

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La Dame de Pic: New French Fine-Dining Restaurant at Raffles Singapore

Acclaimed chef Anne-Sophie Pic has made her much-anticipated debut into Asia with La Dame de Pic at the Raffles Singapore. She is best known for gaining and maintaining three Michelin stars for her restaurant, Maison Pic, in Valence, southeast France.

Her two other La Dame de Pic restaurants are in Paris and London. Together she holds seven Michelin stars in her restaurant empire. Nice company for sure. Her outlet here replaces Raffles Grill as the signature dining space, which has been carefully refreshed along with the hotel's main refurbishment.

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88 Hong Kong Roast Meat Specialist: Char Siew Better Than Roast Pork!

I finally made my way here to eat the much lauded 88 Hong Kong Roast Meat Specialist. It was lunchtime on Sunday, and the queue had already begun before the stall opened at 11:30am. But it moves fast, so don't worry, just jump in. It is going to be worth it. My foodie friend and I each got a plate of char siew and roast pork (S$5.50 each).

The roast pork here gets so much publicity. Indeed it is commendable with that ultra crispy and crumbly biscuit-like skin. However, what really surprised my foodie friend and I though, was the char siew: this kind of quality you'll only find in KL, usually. Each juicy bite is an epiphany with the perfect marinade and expert roasting. To think I almost didn't want to go for char siew; I'm usually not a fan. But this one blew me away. We both found this more impressive than the roast pork.

We found that every aspect of the meal was thoughtfully done. The texture of the rice was perfect, not mushy. The quality of the condiments: good sambal with dried shrimp, and a nice tangy garlic chili dip. Even the gravy is gorgeously thick and richly infused with Chinese herbs and spices.

Definitely worth many return visits despite its location. 


88 HONG KONG ROAST MEAT SPECIALIST
53 Tyrwhitt Rd, Singapore 207566
Open daily 11am to 9pm (Sundays they open a little later at 11:30am)
And they often sell out the roast pork by 5pm, so go early

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Giveaway & 30% Off Promo Code: DineInn Private Chef’s Table (Singapore Food Festival)

Dine Inn will be hosting an inaugural event: Private Chef’s Table, in conjunction with the Singapore Food Festival. This 24-day Private Dining Marathon involves Celebrity Chef Eric Teo and 10 of Dine Inn’s best home chefs preparing an exciting line-up of exquisite cuisines in a dining experience filled with the warmth of home. It's held daily from 5 July to 28 July 2019, 7pm to 10pm.

The venue, The Gathering Room, is centrally located at 115 King George’s Avenue #02-01 Singapore 208561. It's a home environment with an open concept kitchen. Guests can interact with and get up close and personal with the home chefs, hear unique stories and even learn a cooking tip or two.

The talent line-up for Private Chef’s Table is specially curated by Celebrity Chef and Dine Inn Co-founder Eric Teo. Chef Eric Teo serves as a mentor to the home chefs, curating the menu and dishes to be presented during the event. There are two themes available: Modern Takes and Heritage Food. Modern Takes gives new meaning and character to old favourites, while Heritage Food consists of authentic recipes passed down from generations.

“The premise of Dine Inn and Private Chef’s Table is about bringing people together through their love for food. I believe that Singapore’s culinary gems are hidden from plain sight and in the kitchen of every home. Nothing beats the sincerity and attention to detail from our home chefs when they lovingly prepare a private dinner for you. I am honoured and proud to have mentored 10 of Dine Inn’s best home chefs and work alongside with them to let you savour home-cooked goodness with a 5-star dining experience,” said Chef Eric Teo.

Here's the full calendar of events:

Modern Takes

Modern Takes focuses on modern interpretations and unique twists in familiar local dishes. It pushes the boundaries of culinary evolution and breathes new life into our burgeoning dining scene.

1. Host Jo Ann and her mother Host Jane See are participating in the Private Chef’s Table event together. Host Jo Ann will be focusing on Modern Takes, and one of her specialties is Laksa-gne, a fusion of Singaporean and Western flavours. She even handmakes her own Lasagne sheets and Rempah! Her mother, Host Jane See will be focusing on Heritage food, and her specialty is Klang style Bak Kut Teh Ramen.

2. Power couple Host Janan Kwek and his fiancé, Sherry will be participating in this event together. Their specialty dish is Crab and Tiger Prawn Filled Ravioli in rich Umami Prawn Stock.

3. Chef Eric Teo will be opening the Modern Takes event on 19 July with dishes such as Pan Seared Barramundi served with Pumpkin Puree, Ginger Soyu Dressing, Baked Chili Crab Brioches, Sauteed Greens, and Ginger Infused Crustacean Milk with Crab Wantons.

Heritage Food

Heritage Food brings back the tastes of yore through authentic recipes to tantalise the taste buds of the present. The home chefs stay true to their culinary roots and act as gatekeepers of carefully guarded recipes and time honoured culinary traditions.

1. Host Gary is a Fengshui Master by day and a Peranakan chef by night. Guests might even be able to learn some Fengshui tips from him through this event! Host Gary’s specialty dish would be his Bakwan Kepiting soup, which is boiled for 6 hours, with meatballs made from a trio of prawns, pork, and hand picked crab meat.

2. Another home chef keeping the fire burning would be Host Yun Hui with his specialty dish, Lor Bak Rice. Pork belly teased on low heat for maximum flavour, topped with a liquid centre miso-marinated egg, with Grandma’s chilli sauce by the side.

3. Celebrity Chef Eric Teo will be opening the Heritage Food event on 5 July with a line- up of specialty dishes from different Chinese dialect groups such as Hakka Grandma Fish Noodles, Hainan Slow Cooked Bird Nest, Teochew Heavenly King Braised Crab Meat, and more.

Pre-Dinner Activities

It’s not just about the food. To complete the culinary experience, participants of Private Chef’s Table will get the rare chance of making their own whiskey, unleashing the mixologist in them through cocktail workshops, and experiencing the finer things in life through wine and spirits appreciation. There will be guest appearances by Matthew Parry (above), Chivas Brand Ambassador, Rhyse Borland, Cocktail Brand Ambassador and Lucas Mulliez, Martell and Perrieri Jouet Brand Ambassador. What’s more? Every dish will be paired with either a whisky, cocktail, wine, or champagne!

Ticketing Information & Promo Code

• Apply special reader promo code “CATHERINE30” to get 30% off regular price (Usual Price: S$100 - S$140 Per Pax). Full disclosure: they are giving me $10 for each seat booked, so when you use my code, you will be feeding my children too!
• Promo code is not applicable for Chef Eric Teo’s events (S$400 Per Pax).
Website: www.PrivateChefsTable.com
How to Book: Click on the “Book Now” link or go here
Location: 115 King George’s Avenue #02-01 Singapore 208561, enter through Rogers & Sons #01-01.

Enquiries: email enquiries@dineinn.com or call +65 6796 9340 during office hours

Terms & Conditions:
• Tickets are strictly non-refundable.
• Promo price is not applicable for Chef Eric Teo’s events ($400 Per Pax).
• For other Terms & Conditions, visit the website.

CONTEST GIVEAWAY

I am giving away two tickets to this megadelicious event!

All you have to do is share my Facebook or Instagram post, and tag a friend you'd like to bring. Browse the chefs here, then tell me which other menu you'd love to try.

Facebook page contest link

Instagram link

Deadline: 11:59pm Friday 28 Jun 2019 30 June 2019 (extended!)
One winner will be picked. I will announce the results the next day.

UPDATE: The winner is Valentine Low from Facebook. We have contacted her for prize collection logistics.

Happy DineInn marathoning!








Thanks to DineInn for sponsoring the contest tickets.

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Crab and Lobster Seafood Buffet at Carousel, Royal Plaza on Scotts

Wow, what a way to tide through the weekly Monday blues! Beloved buffet restaurant Carousel, Royal Plaza on Scotts is offering a seafood bonanza Mondays with the Let’s Get Crackin’ lobster and crab feast. Take a deep dive into the treasure trove of fresh succulent crustaceans prepared a multitude of ways.

There are countless ways to enjoy these ocean favourites – from simple boiled lobsters retaining its natural sweet flavours to a mean salted egg stir-fry for a local twist. This looks like a spread where you'll love digging for every morsel of the juicy crustaceans. I will be coming here myself to enjoy these!

• Seafood on Ice* (Boiled Maine Lobsters, Baby Lobsters, Slipper Lobsters, Alaskan King Crab Legs, Spanner Crabs, Brown Crabs, Mud Crabs, Blue Swimming Crabs)
• Hot Steamed Snow Crabs*
• Cheesy Lobster Au Gratin*
• Stir-fried Salted Egg Slipper Lobster with Curry Leaves*
• Maine Lobster Glazed in Black Pepper Sauce*
• Lobster Laksa*
• Hong Kong Style Lobster & Seafood Cheese Baked Rice*
• Braised Lobster Hokkien Mee*
• Truffle-scented Lobster Risotto
• Lobster Pasta Live Station
• Lobster and Seafood Giant Paella
• Lobster Bisque with Parmesan Croutons
• Singapore Chilli Crab with Golden Mantous
• Steamed Baby Lobster with Garlic Soy Sauce
• Deep-fried Soft-shell Crab with Sour Pomelo Dip
• Crab Meat and Shark’s Fin Melon Soup
• Lobster & Seafood Porridge

*Menu highlights




The Let’s Get Crackin’ lobster and crab buffet will be available from 17 June to 19 August, every Monday for dinner from 6.30pm to 9.30pm at S$80++ (adults) and S$46++ (children).

For online reservations, visit www.carouselbuffet.com.sg. For more information, contact Carousel at +65 6219 3780 or email carousel@royalplaza.com.sg.

All prices are subject to 10% service charge and prevailing government taxes.

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Classy Affordable Omakase at Teppan Kappou Kenji (Tanjong Pagar)

Classically trained chef Kenji Okumura wants to make omakase more affordable and accessible. His restaurant Teppan Kappou Kenji at 99 Tanjong Pagar Road offers customisable omakase menus below the normal S$200 bracket.

Kappou cuisine is like a more modest version of kaiseki. The chef/owner, visible from the counter, prepares a multitude of courses that respect seasonality of ingredients. It's a more relaxed environment than kaiseki at ryouteis and you can interact with the chef too.

Three fixed dinner menus - Hana, Kiri, and Aoi - range from S$60 to S$120, while the Omakase set Lunch affair starts from a very reasonable S$50. Even the most premium offering, the Spring Omakase, is a steal at S$150 because the nine courses feature curated ingredients at the peak of their seasonality. Take a look below:

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Maggie Joan's Celebrates 3rd Anniversary with New Menu and Chef

Grungy, underground and darkly chic, Maggie Joan's has proven it's not a hipster destination that can't last a year. It just celebrated its third anniversary last year with a new menu designed by promising young chef Seumas Smith. Formerly Head Chef at Moosehead, he has taken on the role of Group Executive Chef and now fronts the kitchen at Maggie Joan’s.

The focus remains Modern European, and the dishes are executed with flair and skill, but remain approachable. Still, it's intriguing learning about the ingredients and techniques used here.

While the philosophy behind Maggie Joan's (named after owner Daniel Ballis' two grandmothers Maggie and Joan) is to make food as much as possible from scratch (just like grandmas would), the final delivery is certainly far more refined than granny's rustic fare.

Among the new dishes:

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CNY Goodies from Old School Muar Bakery

I love stories about old bakeries. I'd not heard of Bing Liang Bakery in Muar but apparently their tarts and cakes have been popular since starting in 1998. Chinese New Year, Hari Raya, Mid-Autumn Festival, and Christmas would see them at their busiest. Malaysians would travel all the way down from as far as Penang to purchase CNY Goodies to share with friends and relatives back home.

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