Gattopardo

Gattopardo opened a few months ago at the Fort Canning Hotel, and very rapidly achieved its success by serving Sicilian style Italian cuisine. Do not be discouraged by the ongoing works when you get to the location, since they are still renovating the whole building. Gattopardo seems to be the first to have opened within the development. The interior is extremely spacious and elegant, softly lit in some areas and brighter around the fish and pizza counter. I chose to sit at the counter to be in the middle of the action, with a view on the kitchen and the proudly displayed fresh fish selection. I also found that central part of the restaurant to be less noisy than the tables on the side. Unfortunately the high ceilings, stone structure and lack of soft furnishings tend to encourage raising levels of noise in the dining room.

The Arrotolata (S$24) is a rolled up pizza, stuffed with Smoked Mozzarella, Suckling Pig, Porcini Mushrooms, Grape Sauce and topped with fresh Rucola Salad. Great balance of quality ingredients, plenty of cheese oozing out of the pre-cut slices and abundance of fresh rocket to lighten up the flavour. The texture of the dough is not as dry as other pizza restaurants I tried in Singapore, leaning towards the southern Italian/Neapolitan style.

Even more impressive was this traditional Sicilian style bucatini (S$26). Most Italian restaurants tend to serve the usual "standard" Italian pasta dishes (whether they really are as they are meant to be), and just stick to those to be safe. It is rare to find real regional pasta dishes on a menu. Gattopardo is one of those rare restaurants, as they sourced the hard to find ingredients to serve something you would not find elsewhere. Wild fennel, fresh sardines from the Mediterranean, roasted pine nuts, saffron and raisins. It sounds like a very rich combination, but in actual fact the result is extremely well balanced. I can count on one hand the times I was as delighted to enjoy the essence of well executed regional Italian cuisine here in Singapore.

The Ravioli con Burrata e Crescione (S$26) was also very good. The flavour of the burrata was very intense when biting into these ravioli. The watercress sauce was creamy with finely chopped watercress and parsley and a dash of stock to enhance the flavour.

I was not as impressed by the Cipolle di Tropea e Ragusano (S$18), an onion pudding served with a Ragusano cheese fondue. The cheese itself was deliciously intense, but the pudding didn't have sufficient flavour to contrast it. I would have expected it to distinctly taste of slowly braised onions, but the onion taste was really just shying in the background.

The service was extremely professional and attentive I must say, far above average. I would definitely recommend a visit at Gattopardo if you are after authentic Italian cuisine. Their prices are reasonable on the items I have chosen, with a total bill of S$127 (10% Citi card discount included) with a glass of white wine and a bottle of water. They have quite a few more regional dishes on the menu that are to be tried, so I will be going back for more.

Gattopardo Italian Grill & Pizzabar
Fort Canning Hotel
11 Canning Walk, S(178881)
Tel: (+65) 6338 5498
Website: http://www.gattopardo.com.sg

Jewels Artisan Chocolate - Mooncakes

I blogged about this magnificent chocolatier in my previous post. We are back to the same shop, this time for a pre-taster of what the annual mooncakes tradition is going to be like at Jewels. A full description of their 2010 mooncakes can be found here.


Let's start with the classics. The baked double yolk mooncake was indeed very good, since the yolk itself was dry and salty, creating a contrast of texture with the soft and sweet lotus paste. Definitely one of the best I had to date.


The baked mooncake with black pearl chocolate and winter melon seeds was my favourite out of the three, due to its uniqueness. I loved the combination of the crunch from the winter melon seeds and the bitterness of the dark chocolate. This is tradition with innovation. After all, why would you come to Jewels, if not for something unique and innovative?


Finally, the single yolk and black pearl chocolate mooncake. Note that the single yolk has been gently squeezed to flatten it across the whole surface, just so that none of those you will be sharing it with will remain disappointingly yolkless! Once again, nice contrast of texture, with a bit of a modern twist.


Now, coming to the snowskin mooncakes... Last year, after many disappointments with snow skin mooncakes, I made a promise: I would only buy snowskin from the Raffles going forward. I have really tried about 6-7 different ones, and despite the fact that the price doesn't vary significantly, I only had bad experiences when eating snowskin other than the Raffles ones. Therefore, after so many attempts, I decided I wouldn't waste my money ever again.


A year later, I know I won't be maintaining my promise. After all, the head chef at Jewels has been making mooncakes at the Raffles for many many years, so it's not that surprising that hers are at the same standard! The mini snowskin with white chocolate ganache is as good as it can get. This is the "classic"out of the 4 varieties, and the beauty is that the white chocolate inside has not been sweetened with sugar, to create more balance between the already sweet lotus paste and the truffle core. To those who got acquainted with such bad practice, no more excuses for leaving the paste and eating the truffle on its own!


The dark chocolate crunchy pearl has a palate teasing crunch to it, as the name suggests, and a mild minty aroma. It's like eating a very mild after-eight in mooncake form, with more crunch. Those who have tried the Pearl Noir signature chocolate from Jewels, will recognise these little pearls. Those who haven't, should really taste what eating a perle noir is like. The espresso truffle mooncake has a very distinct and robust coffee taste, and will be the favourite for anyone who loves their coffee.

Finally, the last one of this year's selection is my favourite: the salted caramel truffle. If you like the salty-sweet combination or you like salted caramel, then this is a must try. The core is uniquely salted with gentle and smooth palm island seasalt, and as you bite into the truffle, you can feel the saltiness oozing out of it, later balanced by the sweetness of the lotus paste. The lemon seeds add that traditional element of crunchiness to the whole experience.
Well, what else can I say... I have already pre-ordered my assorted box!

Website: Jewels Mooncakes

Strozzapreti alla Caprese

I like recipes that are created out of craves, when the ingredients are selected out what's available or what you really want to have. That has been the case with my past few pasta recipes, and definitely the case with this one. I was looking for a more robust texture, so I chose these strozzapreti "Rustichella d' abruzzo", which you can find at Liang Court.

I was craving again for these Italian fresh tomatoes which I blogged about in my previous few posts, and I wanted to make good use of my ever growing basil plants. I decided to combine these classic Italian flavours into a new pasta recipe, which I called "Caprese" for obvious reasons.

For this recipe (2 servings) you will need:

• 8 Italian mini plum tomatoes
• 170g pasta
• A lot of fresh basil (about 2 packs if you are buying it from the supermarket)
• 180ml chicken stock
• Some fresh buffalo mozzarella
• Garlic
• Pink peppercorns
• 6 fresh green peppercorns (optional)

As described on my previous recipes, remove the skin from the tomatoes by making a superficial incision on them (I cut a cross at the bottom of each tomato), then blanching them in boiling water for about 20 seconds and then immediately placing them into ice water. The skin should break apart and come off easily. Reserve the skin, then deep fry it in a small skillet where you have brought hot oil to the right temperature (about 180C). Remove the tomato skin from the oil when it starts to darken, dry out and crisp. Wrap it loosely into a couple of sheets of kitchen paper, which you then seal with your hands and shake repeatedly to let the oil be absorbed by it. Set aside.

Chop the plum tomatoes into small dices (about 6-8 pieces per tomato), then sprinkle with salt and set aside.

Blanch the basil in boiling water for 15 seconds, then again in ice water. drain it well, place it into a tall container with a tiny amount of finely chopped garlic, optional green peppercorns and some salt. Pout 2 tablespoons of extra virgin olive oil, then whizz with an immersion blender for a good 5 minutes, until it is reduced to a smooth cream of basil. You might need to add some olive oil to reach the right texture, but the end result should be solid and not viscous.

While the pasta is boiling, heat up some extra virgin olive oil in a large 28cm frying pan, fry 3 squashed garlic cloves until golden, then remove them. Add the stock, cover immediately and remove from the heat. When the strozzapreti are almost ready (I counted 12 minutes), put the frying pan back on the fire, drain the pasta and pour it into the frying pan together with 1 tsp of salt. Saute' the strozzapreti for a couple of minutes, until the stock is absorbed and you are left with a few tablespoons of sauce at the bottom of the pan.

Finally, arrange the basil cream circularly at the bottom of a warm plate, place the strozzapreti in the centre, then top with a chuck of buffalo mozzarella, the diced fresh tomatoes and the tomato skins. Pour a tablespoon of the sauce left in the pan onto each serving, then sprinkle with the crushed pink peppercorns and serve hot.

FiftyThree - Lunch #2

I have already reviewed this restaurant a few months ago, but I decided to go back to have another taste their great bread and barley butter.

I once again decided to have the 3 set course lunch priced $53 (what a coincidence!). The items on the menu were more or less unchanged as last time I visited it, and I was glad that the bread was exactly the same, since this is what I went for! We had a double portion of the milk and charcoal bread. Filling, but well worth it!

Presentation is always great at FiftyThree. This appetizer was beautifully presented in syntony with their "nature theme". I liked the walnut cream and the crab meat, although I left most of the apple slices since I preferred the crab simply on its own.

The beef was absolutely great, tender and juicy, and the sauce was poured onto it right at the table.

We had the lamb again since we liked it last time: a rare lamb rump cut into juicy slices, arranged below thin and crispy slices of radish.

We also repeated the dessert, since it was one of the two reasons for coming back. Pretty high-calories, but well worth it.

This second visit at FiftyThree demonstrated that they have been so far very consistent with their food. The menu seems to remain unchanged, but on the other hand, if this is the food you come for, at least you are guaranteed to find what you like, and that you won't be disappointed due to lack of consistency.

Fiftythree
53 Armenian Street
Tel: 6334 5535
Website: http://www.blogger.com/www.fiftythree.com.sg

Pavé

Pavé is now CLOSED.

When something is done with love and passion, it can hardly go wrong. That is the case with Pavé, the next kid on the block when it comes to patisserie in Singapore.


Quite a few patisseries opened recently in Katong, within a fairly small area. I can list a few, in chronological order: Gobi, Obolo, Indulgence, Temptations, Awfully Chocolate, and now Pavé. While Awfully chocolate aims at the mass market and its success is primarily based on its marketing rather than the product, the other patisseries do try to deliver a good product. So what distinguishes Pavé from the rest?

To me, it is quite obvious at a first glance, as you look at the display from outside. The shop provides a full experience from the moment you step in, with its pastel colours and cozy design. It's like stepping into someone's house, except you are in a fairy tale. All the friendly staff working at Pavé are in there for the passion rather than the money. They know the product, and they love talking about patisserie.

Pavé has only been open for less than a week, and the first experimental batch of desserts is already impressive. I tried the chocolate mousse with coconut and it was fabulous. The cassis mousse with rosemary was also very good, although I am always more impressed by non-fruity flavours. Next on my "to-try"list, is the chocolate/banana dessert pictured above. I heard it's a melt-in-your-mouth experience

While browsing their display shelves, I came across a few jars of jam and more importantly a jar of salted caramel, which I bought without thinking twice. As I tasted it, and it was as good as I hoped. It is meant to be eaten with bread or croissants, but I love it on its own. It leaves a beautiful flavour lingering in your mouth, with that balanced combination of bitter and salty.

The chocolate brownies are also among the best I have tried so far. Every bite of it almost feels like eating chocolate truffles.

At the moment, the display includes 6 types of desserts (3 fruity ones and 3 chocolaty ones), chocolate brownies, beautifully presented chocolates (topped with drawings or nuts / fruits), and a few types of jam.

They are working on their macarons, which they haven't started selling yet, and they are waiting for some top quality chestnut puree to be delivered from France, before they can start making my favourite desert: the Mont Blanc. With such attention put into the selection of the raw ingredients, I am sure this will be a seriously addictive version of it. I am looking forward to that!
I later discovered that the cozy entrance and display is not all there is to this shop. Well hidden around the corner behind the chairs and tables is an antique looking corridor with more seatings for those who prefer more privacy, and a staircase leads to the upper floor of the shop house where renovation work is still ongoing, but it will eventually provide additional space.

A visit to the toilet confirmed my first impression: they do have attention to detail. Even this space had to be matched, and they turned it into a toilet you will want to visit. Sketched on the door, you will notice a 4 cute animals that represent the enthusiastic owners.

I get excited when people do things with pride and passion. I get especially excited when this happens right in my neighborhood. I wish Pavé all the success that they deserve.

Pavé
93 East Coast Road
Singapore 428792
Tel: (+65) 6342 0677
Website: http://www.pavechocolates.com/

My Basil

I started growing basil about two years ago, and once I overcame the initial difficulties, it has been a smooth experience ever since. Basil is actually a very resistant plant, and to my surprise it lasts incredibly long and can withstand even the most powerful storms.

The little plant pictured here is the third generation from my very first basil plant, it's now about 20 cm high and has been growing for about 4 weeks. Its 'mother' is now about 10 months old, pretty huge (80cm diameter) and healthy, pictured at the end of this post. The first generation actually died eaten by caterpillars, after growing for about 4 months.

Once it's up, basil produces flowers and lots of seeds, and you will see dozens of little basil plants sprouting up. It's then just a matter of potting some of them, if you wish to extend your basil plantation. Some claim that you should always trim the flowers to prevent the plant from dying, but I found that my basil has been growing more healthily since I stopped chopping its flowers, and it hasn't died yet (it has been sprouting flowers for at least 6 months).

It's great to have such a plant in your terrace. You can just pluck a few leaves if you want to make some fresh pesto, and I guarantee it tastes better than the basil you buy at the supermarket. I am now planning to start growing other herbs such as rosemary and shiso. Hopefully I will soon be able to show how beautifully they have grown.

Hitachi R-X6000

I have been the happy owner of this fridge for over a year now (since I moved to my new place) and I am now confident to review this wonderful piece of kit.
I can definitely state that if you cook and love your food, once you will get used to this fridge there will be no return! You must be wondering what's so special about it...

This is the first fridge that introduced a revolutionary feature: a vacuum compartment. It is basically a drawer that keeps whatever is stored within under vacuum, prolonging the lifetime of the food and its freshness.

To give you an example, parsley is one of the most perishable herbs, and I tried storing one bunch in the vacuum, and one in the vegetable compartment. After a week, the parsley in the vegetable compartment was totally dried, dead and unusable. On the other hand, the bunch in the vacuum drawer was still perfectly fresh after TWO weeks!

Some examples of things I store in the vacuum:

• Cheeses like Gorgonzola - they last forever, as if you never opened the pack
• Herbs - they last about 2 weeks or longer, depending on the herb
• Bottarga - it won't age and dry out so long as you store it in the vacuum, so you can stop aging it when you are happy with the consistence!
• Oven dried tomatoes - instead of bathing them in oil, just put them in here up to a month or so

More generally, I store any expensive / delicate ingredients that tend to dry out and age rapidly. Also, besides the fact that food keeps fresher for much longer periods, it also retains more of its vitamins and nutritious elements, since these do not oxidize.

The ice cubes compartment is extremely large and stores sufficient ice for everyday use. I much prefer the drawer concept to the "push the button and ice pops out" idea. Popping ice looks cool, but for practical purposes the drawer can't be beaten, and you will always know exactly how much ice you have left.

Some other features that come with the fridge:

• A dedicated "fast freeze" drawer, which I use for the initial freezing period whenever I freeze from fresh. Fast freeze button.
• 1 large freezer and 1 large vegetable drawers
• Large or smaller ice-cubes
• Energy saving technology

This fridge won 2 awards for its energy saving features. For those who are keen on more detailed articles about this revolutionary piece of technology, these are some links:

• Energy Saving Paper by Hitachi
• Vacuum compartment review
• Vacuum chilled refrigerator - notes by Hitachi

The conclusion is - if you are a foodie, you will love this fridge - it will just take some time to get used to the idea that now you can preserve what you used to think was impossible.