close today

TERRIBLY SORRY TO INFORM YOU THAT WE WILL BE CLOSE FOR TODAY N TOMOROW. BUSSINESS WILL RESUME ON SATURDAY N SUNDAY BRUNCH.

tomorrows new menu

I haven't completely exhausted all my resources but looking back at the last few menus..felt that I haven't put in much effort. I was walking around town after an interesting meeting today, saw a pair of sunglasses that I wud have liked to have....then I glanced across the street n saw NTUC FINEST n decided to forgo the glasses n spend the money on food.
So tomorrow's menu will be based solely on what I have gathered at our very own grocery store.
Hope some of u will like it :-)

APPETISER

FOIE GRAS

PAN FRIED FOIE GRAS| FRESH PEAR

PICKLED RED ONIONS| CRISPY MILLET

25.00

BUFFALO MOZZARELLA

MOZZARELLA| ANCHOVY CREAM| MILK SKIN| CRISPY ENDIVE| XERES| MORTADELLA

18.00

PORTOBELLO MUSHROOM

PANFRIED PORTOBELLO| SMOKING ROSEMARY| CELERIAC REMOULADE| CRISPY SALAMI| CAULIFLOWER RAW

16.00

BEEF CARPACCIO

CARPACCIO BEEF TENDERLOIN| CRISPY WHITEBAIT| GARLIC CREAM ESPUMA| WASABI MAYONNAISE| BUTTERED CROUTONS| ROCKET

16.00

3 BEAN SOUP

GARBANZO| LENTIL| WHITEBEAN| MILD SPICY| CHILLI| FRESH BASIL| LEMON GRASS| GINGER

10.00

  

MAINS

AGLIO OLIO

TAGLIATELLE EGG PASTA| ANCHOVIES| PARMESAN CHEESE| CHARLESTON PEPPERS| CHILLI FLAKES| CLAMS OFF THE SHELL

18.00

RAVIOLI

TOMATO N GOAT CHEESE RAVIOLI| FRESH BASIL| ANCHOVY| SAN MARZANO TOMATOES| CONFIT TOMATOES

18.00

TORTELLINI

VEAL N SPINACH TORTELLINI| GORGONZOLA| SMOKED CREAM SAUCE| GRATED HORSERADISH| ALMONDS

18.00

PORK BELLY

BRAISED PORK BELLY| BABY SQUID STEW WITH RICE| JAPANESE CURRIED CAULIFLOWER -“PAMPLEMOUSSE”

20.00

CHICKEN N SALMON

CHICKEN WINGS THAI STYLE| SALMON BELLY PAN FRIED| AVOCADO

22.00

WHITE ONION N OTHER WHITE VEG

WHITE ONION GRATINATED WITH PRESERVED LEMON|

BRAISED FENNEL| WHITE CARROT| PICKLED DAIKON| HIRATAKE MUSHROOMS| GOAT CHEESE| YUZU KUSHU

20.00

DESSERTS

PANNA COTTA

MILK PANNA COTTA| WATER CHESTNUT CARPACCIO| CRISPY SKIN OF ROULADE| GRATED ALMONDS

12.00

sunday brunch again!!!

I have gone from cooking 3 times a week to cooking at B bakery now every night except Mondays - when we rest n Sundays - Brunch.
From 50 dollar set dinners to now an entire ala carte menu.
From importing french produce to now shopping at tekka market every other mornings.
From no sandwiches to sandwiches
From no pastas to now I have 5 pasta items in my current menu
From table settings to now, no settings....
Think I have tried almost anything n everything there is to try except lower down our prices which means lowering our quality of ingredients.
Still n this is not a cry for help....there r no customers....iamartisan......gosh...the other day, a fren stopped by n in the mist of our conversation, she/he said...I support local artist...what does that mean? I'm still wondering when any of our local stars will ever make it international.  My Dad's quite familiar with the local art scene. just the other day we were have our min chat, huffing n puffing away on our cigarettes...
He said there are so many talented artist that have been n are still struggling to make ends meet. Most of them quietly painting away in the silence of their home studio...I'm not comparing myself to a true blue artist...But just to give u another example of a case n point situation....
3 customers came in...they asked for the tom yam pasta that B bakery serves for their lunch customers...they asked if I could make them the same pasta...I couldn't, first.. I didn't want to , n second, I didn't know where the mis en plus was anyway.... They left...they came back anyways later...I went out to chat with them...they said they came back for the coffee..heartbreaker...not really though, cus the coffee there really is second to none...I asked them , what they liked for dinner....we talked n talked n talked about comfort food type meals...about hearty soups n stews....n then they talked about where they like to visit....BANGKOK!!!
CAN THE REAL SLIM SHADY PLEASE STANDUP!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
I mean you dont walk into a gallery or art studio....look at a piece in watercolor n go ...can u do the same for me but in crayons!!!!!
CAN THE REAL SLIM SHADY PLEASE STANDUP!!!!!!!!!!!!!!!!!!!!!!
Where's the respect n appreciation for what the individual is trying to do here???
Even if it's not Tom Yam??? wudden u be curious enough to find out whats boiling in the pot??
Thats what kills the cat!!

anyway tot this sunday I'd try alittle set meal thing again..
4 courses for 38 +
See if you're curious enuff to see wat's boiling this time
I BETTER CHECK MYSELF BEFORE I LOSE MYSELF

FOR BRUNCH:

APPETISER

COLD CUT

MORTADELLA| SALAMI| SWEET MELON| MACHE SALAD

15.00

BEETROOT N GORGONZOLA

MARINATED BEETROOT| PICKLED ONION| CAULIFLOWER”RAW”| GORGONZOLA

13.00

CAPRESE

MOZZARELLA| MOMOTARO TOMATO| VIRGIN OLIVE OIL| AGED BALSAMIC| FRESH HERBS

13.00

BEEF CARPACCIO

BEEF TENDERLOIN| GRATED HORSERADISH| GORGONZOLA CHEESE| MICRO GREENS| MAYONNAISE

15.00

THREE BEAN SOUP

WHITE BEAN| GARBANZO| LENTIL| VEGTABLE BROTH

7.00

SARDINES

CRISPY DEEP FRIED SARDINES| PRESERVED LEMON| MACHE SALADS

13.00

FOIE GRAS

PAN FRIED FOIE GRAS| GRILLED PEAR|

PICKLED RED ONIONS

25.00

BRUNCH

BREAKFAST

EGGS ANY STYLE| MUSHROOM| MORTADELLA| TOMATO

15.00

SALMON

CURED SALMON| POACHED EGGS| HOLLANDAISE| AVOCADO

15.00

GOATS CHEESE

GRATINATED GOATS CHEESE| FRESH PEAR| GRATED ALMONDS| HONEY

12.00

CROQUE MADAME

THIN SLICE MORTADELLA| MORNAY| FRIED EGG| HANDCUT FRIES

12.00

FRENCH TOAST

RAISIN BRIOCHE| CRÈME ANGLAISE| FRESH CREAM| HONEY| FRUIT| NUT

12.00

PANCAKE

FLUFFY PANCAKE| FRUIT| HONEY| FRESH CREAM| ALMONDS

12.00

AGLIO OLIO

TAGLIATELLE PASTA| ANCHOVY| JALEPENO| CHILLI OIL| FRESH HERBS

15.00

PANNA COTTA

VANILLA PANNA COTTA| WATER CHESTNUT| GRATED CHARGRILLED CHESTNUTS

10.00

FOR DINNER ONLY

DINNER ONLY

4 COURSE

38.00 ++

FIRST COURSE

COLD CUT

MORTADELLA| SALAMI| SWEET MELON| TOMATO CONFIT

OR

CAPRESE

MOMOTARO TOMATO| BUFFALO MOZZARELLA| AGED BALSAMIC| FRESH HERBS

SECOND COURSE

3 BEAN SOUP

WHITE BEAN| LENTIL| GARBANZO|

HERB PISTOU

OR

BEEF CARPACCIO

BEEF TENDERLOIN| MAYONNAISE| PARMESAN| CRISPY FRIES

THIRD COURSE

PASTA AGLIO OLIO

TAGLIATELLE EGG PASTA| PRESERVED LEMON| CHILLI FLAKES| ANCHOVY| FRIED SARDINE| FRESH HERBS| TOMATO BRUNOISE

FOURTH COURSE

VANILLA PANNACOTTA| WATER CHESTNUT

todays menu

APPETISER

COLD CUT

GUANCIALE| MORTADELLA| SALAMI

13.00

BEETROOT N GORGONZOLA

MARINATED BEETROOT| PICKLED ONION| CAULIFLOWER”RAW”| GORGONZOLA| MACHE SALAD

15.00

BUFFALO MOZZARELLA

MOZZARELLA| MOMOTARO TOMATO| VIRGIN OLIVE OIL| AGED BALSAMIC| FRESH HERBS

15.00

BEEF CARPACCIO

BEEF TENDERLOIN| GRATED HORSERADISH| GORGONZOLA CHEESE| MICRO GREENS| MAYONNAISE

15.00

THREE BEAN SOUP

WHITE BEAN| GARBANZO| LENTIL| VEGTABLE BROTH

7.00

SARDINES

CRISPY DEEP FRIED SARDINES| PRESERVED LEMON| MACHE SALADS

13.00

MAINS

BEEF T-BONE

BLACK ANGUS BEEF| HANDCUT FRIES| PICKLED ONION

25.00

BABY LAMB”MAORI LAKES”

LAMB RACK| YOGURT| CUCUMBER| CUMIN| BABY KAILAN

28.00

BEEF TENDERLOIN”MAORI LAKES”

BEEF TENDERLOIN 250 GRAMS|BEURRE NOISETTE|CROUTONS| BLUE CHEESE| MICRO GREENS

28.00

AGLIO OLIO

TAGLIATELLE EGG PASTA| ANCHOVIES| PARMESAN CHEESE| CHARLESTON PEPPERS| GUANCIALE| BUFFALO MOZZARELLA

16.00

RAVIOLI

TOMATO N GOAT CHEESE| FRESH BASIL| ANCHOVY| SAN MARZANO TOMATOES

16.00

TORTELLINI

VEAL N SPINACH| GORGONZOLA| SMOKED CREAM SAUCE| GUANCIALE| GRATED HORSERADISH

18.00

VONGOLE FARFALLONI

BOW TIE PASTA| FRESH CLAMS| FRESH HERBS| TOMATO SAUCE| JALEPENO PEPPERS

16.00

CROQUE MADAME

THIN SLICED MORTADELLA| MORNAY| COUNTRY BREAD| FRIED EGG

12.00

brunch

Brunch menu

EGGS N SALMON

CURED SALMON| POACHED EGGS| AVOCADO| HOLLANDAISE

15.00

EGGS BREAKFAST

EGGS ANY STYLE| GUANCIALE| TOMATO| MUSHROOMS

15.00

CROQUE MADAME

CRISPY GUANCIALE| MORNAY| FRIED EGG| HANDCUT FRIES

12.00

MACHE SALAD

MACHE LEAVES| ROMAINE| ENDIVE| MICRO BASIL| LEMON BALM| PICKLED ONION| GREEN APPLE| SHERRY VINAIGRETTE

10.00

VEGETABLE SOUP

BACON| CORN| DAIKON| LEEKS| CAULIFLOWER| RED ONION|

7.00

PANCAKES

FLUFFLY PANCAKES| PEACH| HONEY| FRESH CREAM| NUTS

12.00

FRENCH TOAST

APRICOT BRIOCHE| CRÈME ANGLAISE| CARAMELIZED ORANGE

12.00

YOGURT

ORGANIC YOGURT| HONEY| FRESH PEACH| NUTS| MICRO LEMON BALM

8.00

this weeks menu

APPETISER

COLD CUT

LARDO DI COLONNATA| GUANCIALE| MORTADELLA| SALAMI| AGED BALSAMIC

18.00

BEETROOT N GORGONZOLA

SALAD OF BEETS| RED ONION PICKLED| CAULIFLOWER”RAW”| CAESAR DRESSING| GORGONZOLA| MACHE

18.00

BUFFALO MOZZARELLA

MOZZARELLA| PEACH| RUCOLA| GUANCIALE| BASIL| ENDIVE|

15.00

BEEF CARPACCIO

BEEF TENDERLOIN| RASPBERRY VINAIGRETTE| FRIED EGG| PARMESAN CHEESE| FRESH HERBS| ANCHOVIES

18.00

MUSHROOMS

PORTOBELLO| OYSTER| BROWN| GIROLLE| FETA| SILVERFISH| PRESERVED LEMON| SICILIAN OLIVES

18.00

COLD SHRIMP

BABY SHRIMP SALAD| CABBAGE COOKED COLD| SHIMA| CHARLESTON CHILLI| MAYONNAISE

15.00

MAINS

BEEF T-BONE

BLACK ANGUS BEEF| HANDCUT FRIES| BLUE CHEESE| PICKELD ONIONS

25.00

BABY LAMB”MAORI LAKES”

LAMB RACK| YOGURT| CUCUMBER| CUMIN

28.00

PASTA ALIO OLIO

TAGLIATELLE EGG PASTA| ANCHOVIES| PARMESAN CHEESE| CHARLESTON PEPPERS| GUANCIALE

18.00

BEEF TENDERLOIN”MAORI LAKES”

BEEF TENDERLOIN BEURRE NOISETTE| CROUTONS| GRATED PARMESAN CHEESE| PARSLEY

28.00

KEMBONG FISH

FRESH KEMBONG”LOCAL”| IKURA| SOFT LEEKS| PICKLED SCALLOPS| FRESH HERBS

22.00

DESSERT

STRAWBERRIES N CREAM

FRESH STRAWBERRIES| FRESH CREAM| ROSE JELLY| FRESH HERBS| VANILLA TUILE

10.00

brunch menu

APPETISER

COLD CUT

LARDO DI COLONNATA| GUANCIALE| MORTADELLA| SALAMI| PEACH

15.00

BEETROOT

SALAD OF BEETS| FRESH PEACH| RED ONION PICKLED| CAULIFLOWER”RAW”| CAESAR DRESSING| ANCHOVY

15.00

BUFFALO MOZZARELLA

MOZZARELLA| SWEET MELON| RUCOLA| LARDO DI COLONNATA

15.00

SARDINES

FRESH SARDINES TEMPURA| LEMON CONFIT| AGED BALSAMIC| GUACAMOLE

15.00

BEEF CARPACCIO

BEEF TENDERLOIN| RASPBERRY VINAIGRETTE| FRIED EGG| PARMESAN CHEESE| FRESH HERBS| ANCHOVIES

18.00

GORGONZOLA

GORGONZOLA CHEESE| BEETS| FIGS| BASIL| RASPBERRY VINAIGRETTE

18.00

MAINS

BEEF T-BONE

BLACK ANGUS BEEF| HANDCUT FRIES| CUCUMBER| BLUE CHEESE

25.00

BABY LAMB”MAORI LAKES”

LAMB RACK| YOGURT| CUCUMBER| CUMIN

28.00

PASTA ALIO OLIO

TAGLIATELLE EGG PASTA| ANCHOVIES| PARMESAN CHEESE| JALEPENO PEPPERS

15.00

SQUID INK PASTA

SQUID INK PASTA| ANCHOVY| BABY SQUID|PARSLEY| CHILLI OIL

15.00

CABBAGE SOUP

WHITE CABBAGE| BABY CORN| POTATO| GIROLLE MUSHROOM

12.00

DESSERT

FIG

FRESH FIG MARINATED| PORT| HONEY| CREAM CHANTILLY| VANILLA SPONGE| PANNA COTTA

10.00

EGGS N THINGS

EGGS N SALMON

CURED SALMON| POACHED EGGS| GUACAMOLE

15.00

EGGS N GIROLLE

GIROLLE MUSHROOMS| SCRAMBLED EGGS|PARMESAN| GUANCIALE

12.00

EGGS BREAKFAST

EGGS ANY STYLE| GUANCIALE| HAM| GIROLLE MUSHROOMS| TOMATO

15.00

LEEKS N EGGS

SCRAMBLED EGGS| MELTED LEEKS| CRISPY GUANCIALE| RATTE POTATO

12.00

PANCAKES

FLUFFLY PANCAKES| PEACH| HONEY| FRESH CREAM| NUTS

12.00

FRENCH TOAST

RAISIN WALNUT BRIOCHE| CRÈME ANGLAISE| BANANA| FRESH CREAM

12.00

YOGURT

ORGANIC YOGURT| HONEY| FRESH PEACH| NUTS

8.00

some more pics

mustard...tomate, terragon n greenpeppercorn

this weeks sardine dish...sardines back again..

happy times...tris hanged on to me for dear life when I tried to bring him into the ocean..ended up lying on the seashore, him sitting on papa's lap amazed at the bubbles.. innocence at its purest. 

Best part of my day...even better than cooking. Priceless.

some other happenings

Alot of guest ask me what I do during the day when I'm not in the kitchen....tons....one of them, spending time with my kid.  He is as restless as his Daddy.

we was counting ships at east coast n tris wud get all excited when the plane come into changi. From afar when he spots them, he'd say:"Daddy small aeroplane....then as they got closer...I'l say:"Tris, Big aeroplane". That's just simply...a great joy.

Have you tried this? You shud,. I cud eat a whole box myself

Jeremy's macarons.. the best I've had n I've worked in the pastry kitchen at the westin for two years...this is damn good.. salted caramel.

someone the other night commented that this was the best pork chop she'd ever had.  I excused myself, went back into the kitchen, knelt down on the floor n balled my eyes out ;-) NOT.  It is what makes it all worth while.  The appreciation.

Thanks for liking it. 

Girolles

Product Feature No.2 this week is the Girolles Mushroom.  I still haven't decided on what to do with them. Definitely they will be served with scrambled egg this coming sunday for brunch. But check with my lovely wife Rose if you coming in to try these babies out. I might serve them with fin de claires grilled n some parmesan cheese. Bon Apetit!

Chef Cuisinier Jeremy

I had a visit from Jeremy, an old friend of mine. We met in Brown Sugar when I was helping out a friend for an event.  I remember Jeremy was really interested in cooking and becoming a chef but like most Singaporean kids, peer pressure and the lack of support n understanding from the family ultimately forces them into another career path.
I remember knocking off work, Jeremy n I shared a cab, I was heading home, he was heading to his rugby training. In the cab, he asked me tons of questions bout cooking.  I knew he was facing this difficult choice of weather to pursue his love for cooking or a University degree..... that was years back.
We kept in touch here n there. He's kept his promise to his family by completing his degree n he's also on his spare time kept working on his cooking skills.
He finally came to eat at my restaurant-honestly I wudden call it a restaurant, to celebrate his 6 months anniversary with his girlfriend. I cooked them a couple of dishes, he was well pleased. Did a write-up on his blog - bforbolognaise.blogspot.com , calls me the Ninja Chef- I don't know why... I read up on couple of his posts n only then did I realised that he's been keeping himself really busy besides attending Uni.
He makes macarons n ice cream on his spare time n also teaches cooking at Totts, the new Sia Huat outlet in Bukit Timah. I called Jeremy, thank him for putting me on his blog and also ordered some of his macarons to try. Woah....addictive...very addictive.  I was planning to feature them as my dessert at the restaurant but I ended up eating almost half of them. I still have a couple more to spare, so this week's feature r Jeremy's hard toiled Macarons. To make them as perfect looking as they are in a commercial bakery is hard enough but to make them at home....now that's an achievement.
So, come on down, try them yourself, and if you think they're as addictive as I do...... you can order them at www.oooh-jam.com

TODAYS BRUNCH

EGGS N THINGS

EGGS N SALMON

CURED SALMON| POACHED EGGS| AVOCADO

15.00

EGGS N SARDINES

SCRAMBLED EGGS| FRESH SARDINES| HORSERADISH

15.00

EGGS BREAKFAST

EGGS ANY STYLE| GUANCIALE| HAM| MUSHROOMS| TOMATO

15.00

PANCAKES

FLUFFLY PANCAKES| ANJOU PEAR| PEACH| HONEY| FRESH CREAM

12.00

YOGURT

ORGANIC YOGURT| RICE CRISPIES| HONEY| FRESH PEACH| NUTS

8.00

 APPETISER

COLD CUT

LARDO DI COLONNATA| GUANCIALE| MORTADELLA| SALAMI| SWEET MELON

18.00

PORT NICHOLSON

DEEP FRIED CHEESE BEIGNET| ORANGE CONFIT| CORIANDER PESTO| CRISPY GUANCIALE| PETIT SALADE

15.00

BEETROOT

SALAD OF BEETS| FRESH PEACH| RED ONION PICKLED| CAULIFLOWER”RAW”| CAESAR DRESSING

15.00

BUFFALO MOZZARELLA

MOZZARELLA| SWEET MELON| RUCOLA| GUANCIALE

15.00

SARDINES

FRESH SARDINES| LEMON CONFIT| PARSLEY CRUMBLE| AGED BALSAMIC| BONITO

18.00

BEEF CARPACCIO

BEEF TENDERLOIN| RASPBERRY VINAIGRETTE| QUAIL EGG| PARMESAN CHEESE| FRESH HERBS| ANCHOVIES

18.00

MAINS

BEEF T-BONE

BLACK ANGUS BEEF| HANDCUT FRIES| RED ONIONS

25.00

BEEF TENDERLOIN

BLACK ANGUS TENDERLOIN| TIGER PRAWNS| PARMESAN CHEESE| CAESAR DRESSING

28.00

KUROBUTA PORK

KUROBUTA PORK CHOP| MUSHROOM| SPINACH| CRISPY SALAMI

25.00

BABY LAMB

LAMB RACK| YOGURT| CUCUMBER| CUMIN

28.00

PASTA ALIO OLIO

TAGLIATELLE EGG PASTA| ANCHOVIES| PARMESAN CHEESE| JALEPENO PEPPERS

15.00

DESSERT

FIG

FRESH FIG MARINATED| PORT| HONEY| CREAM CHANTILLY| VANILLA SPONGE

10.00

tonight's menu

Starters

cold cuts| mortadella| salami| guanciale| lardo

18.00

oysters fin de claire| sauce mignonette| grated horseradish| spice cream

17.00

crispy port nicholson beignet| orange confit| guanciale| green peppercorn dressing| baby romaine

18.00

kumato tomato| strawberry| fresh basil| fried bread| parmesan| raspberry vinegar| rucola

15.00

salad beetroot| cauliflower ”raw”| fresh peach| Caesar dressing| hazelnut oil| lemon confit| smoked eel

16.00

tiger prawns| lardo di colonnata| sweet corn| Charleston pepper| dill

18.00

Portobello mushroom| fresh ikan bilis “tekka”| anchovies| parmesan cheese

16.00

baby squid grilled| avocado| chicken skin| candied lemon| kai lan flowers

18.00

fresh sardines| parsley crumble| balsamic| organic yogurt

18.00

foie gras| orange| blini| red vegetable| chicken skin

20.00

main course

baby Lamb rack “maori lakes” flavored with cumin| yogurt| Chinese pear| black olives| anchovies

28.00

angus t bone steak| hand cut fries| red onions| parmesan

25.00

kurobuta pork chop| apple mousse| sweet corn| button mushrooms “raw”

25.00

carbonara pasta| guanciale| salami| egg sunny side

18.00