Working on a personal social media series to highlight small businesses in Hawaii who are surviving the ongoing COVID-19 restrictions. Trying to decide if I should call it “Supporting Hawaii” or “Restaurant Survivor”?
I’ve been taking evening foodie bike rides to support local eateries around town.
While in Kaka’ako, stopped by Bevy for craft cocktails and charcuterie. No password or hidden entrance but it has that speakeasy vibe.
A sampling of Samoan food from Talofa Polynesian Market in Kalihi, including octopus in coconut milk, lamb flaps curry, lamb flaps laulau, BBQ turkey tails, palusami (coconut and onion filling baked in taro leaves), baked taro in coconut milk, and Samoan hot dog. A food adventure on a plate!
I don’t understand why people get so crazy about Starbucks’ pumpkin spice lattes (or PSLs, according to hardcore fans). Add pumpkin puree and some spices to regular coffee and you’ll get that same taste (without the 300 or so calories).
With the holidays around the corner, Singapore coffee lovers can get into the giving spirit early and buy coffee that literally changes people’s lives. How amazing is that! Local coffee company Bettr Barista sells great coffee and runs a social program that improves the lives of disadvantaged women and at-risk youth. Learn more about the social enterprise in this video I produced for Yahoo.
The intensive 6-month program provides professional barista training and emotion management sessions with psychologists.
In addition to roasting and selling gourmet coffee beans through its online shop, Bettr Barista offers certified training and workshops at its coffee academy in Tai Seng. It also organizes events, like Bettr Week, an annual coffee appreciation festival going on this week, Oct. 5-13, featuring craft workshops, a coffee bar crawl and a pop-up gourmet street food fundraiser.
Better yet, rather than your regular stop at Starbucks or Coffee Bean, make the extra effort to visit Bettr Barista at Scape in Orchard or Saybons at Aljunied and meet some of the people whose lives have been changed.
Bettr Barista @ Saybons at Aljunied
Blk 115 Aljunied Avenue 2
#01-53B
Singapore 380115
Bettr Barista @ *SCAPE
2 Orchard Link
#04-01 (The Colony)
Singapore 237978
Singapore’s natural beauty makes the perfect backdrop for a romantic dinner, and fine dining establishments like Tamarind Hill in the Labrador Nature Reserve offer couples a unique experience away from the concrete jungle.
I visited the modern Thai restaurant to do a story for the American Association of Singapore and had the pleasure of meeting Executive Chef Thiti Thammanatr, a Thai-Canadian who has worked with top chefs in Canada. In this video, he invites us into his kitchen to demonstrate a few of his signature dishes.
The restaurant’s remote location in the southern part of the island is part of its charm. With nothing around except lush forest and the South China Sea, Tamarind Hill is a destination restaurant that encourages guests to linger over a nice meal and ambiance.
Another restaurant designed for romantic dining in nature is Halia in the Singapore Botanic Gardens. Halia — Malay for “ginger” — serves Asian-inspired European cuisine in the Ginger Garden in the middle of the park. You’re surrounded by greenery, making it a peaceful alternative to the cluster of upscale restaurants in Dempsey Hill or the CBD (Central Business District).
Many of the dishes and cocktails incorporate ginger, in line with the restaurant’s theme and the fact that the garden has more than 250 species of gingers.
My husband and I had dinner there with another couple and opted for the five-course Garden Journey Tasting Menu. I especially enjoyed the frog leg porridge of oats with ginger, spring onion and coriander and Hiramasa Kingfish with parmesan and almond crust, curried cauliflower and potato leaves.
We created a Tastemade video (see below), but as you can see, lighting is by candlelight, which is great for ambience… bad for filming.
Adding to the intimate setting, a man proposed to his girlfriend at the next table, and the restaurant applauded the special occasion.
As for the meal, the portions were small, but the dishes were tasty so we left feeling satisfied. When you eat dinner at a place like this, you’re really paying for the experience and service, not the amount of food you get.
So if you’re looking for a unique dining experience away from the typical haunts in the CBD or any of the crowded Quays, look to nature for a romantic retreat.
I tried frog legs in a French restaurant many years ago when I first visited Paris as a college student. If I was going to try frog, there’s no better place than in France. I wasn’t a fan, but maybe it’s because I couldn’t get the image of eating a slimy croaking creature out of my head. Purely psychological.
Frogologist Chelsea Wan says that’s a common barrier for non-frog eaters. But once you get over it, you can reap many health benefits from eating frog, she says. She explains in the video below.
Chelsea’s family owns the Jurong Frog Farm in Singapore, which raises and harvests American bullfrogs for local consumption. The farm sells frog products to restaurants, grocery stores and residents.
Incidentally, I had frog porridge at Halia Restaurant in the Singapore Botanic Gardens a few days later as part of the dinner tasting menu. The menu said it was sourced from Jurong Frog Farm so I was eager to try it. As Chelsea said, the meat melted in my mouth and the dish was delicious. I wonder if it improved my lung function or blood pressure.
If you’re in Singapore, visiting Jurong Frog Farm offers a unique learning experience, especially for the kids. They can feed and touch live frogs. And if you’ve never had frog, you can sample frog meat there.
The farm is located in the Kranji countryside, a rural area in northwest Singapore where you’ll find the Sungei Buloh Wetland Reserve and several sustainable farms that specialize in vegetables, flowers, goat’s milk, fireflies, fish and koi. Many farms are open to the public and you can watch a goat milking session or visit the city-state’s largest banana grower.
Jurong Frog Farm
51 (Plot 56)
Lim Chu Kang Lane 6
Singapore 718864
+65 6791 7229
Tuesday-Friday (by appointment only)
Saturday, Sunday and Public Holidays (9.00am-5.30pm)
The Mid-Autumn Festival is a huge harvest celebration in Chinese, Vietnamese and other Asian cultures. Also known as the Mooncake Festival, the holiday is marked with the gathering of family and friends, giving thanks, praying for more blessings, and sharing and eating mooncakes. And yes, it occurs during a full moon.
The bakeries in Singapore have been promoting mooncakes since July, even though the holiday this year isn’t until Sept. 19. I have never had a mooncake, so I was eager to try these savory pastries made with lotus seed paste and assorted fillings.
I had read about the handmade baos at D’Bun in Singapore and made the trek to the east side of the island to the up-and-coming Joo Chiat neighborhood in search of the bakery’s popular mooncakes.
Unlike the mooncakes shared by families, these were mini cakes perfect for one person. I chose a savory one filled with egg and bak kwa and a sweet one filled with honey and nuts. I’m not a big fan of durian, but I heard their durian mooncakes are delicious.
Both were so rich I could only have a couple of bites. Good thing they can last for a couple weeks in the refrigerator!
Honestly, I didn’t find them particularly special, but I’m guessing it’s more of a “sentimental tradition” thing for those who celebrate the holiday. But they were tasty!
D’Bun
358 Joo Chiat Road
Singapore 427603
Tel: 6345-8220
Bangkok is famous for its amazing street food culture, so Thai food in a fine dining restaurant may not be the first thing foodies flock to when visiting the city.
Bo.lan Restaurant makes a good argument for taking a break from the hawker stalls to enjoy classic, family-style Thai cuisine in an upscale setting.
Owned and run by two former proteges of Michelin-starred chef David Thompson of award-winning Nahm, Bo.lan is a combination of their names: Duangporn “Bo” Songvisava and Dylan Jones.
The husband-and-wife chefs have earned the industry’s respect for their authentic Thai food. San Pellegrino’s 2013 list of Asia’s 50 Best Restaurants placed Bo.lan in the no. 36 spot and named Chef Bo the year’s Best Female Chef. She appreciates the honor and hopes to encourage others to preserve traditional ways of Thai cooking.
The chefs find inspiration from various sources, including antique recipe books and modern-day street food. The results are flavorful dishes made with fresh ingredients, such as the Korat-style beef curry and stir-fried pork ribs with Southern-style curry paste.
Hidden on a quiet street, the restaurant offers guests a peaceful retreat and culinary adventure amid the chaos of Thailand’s bustling city.
Bo.lan Restaurant
42 Soi Pichai Ronnarong
Songkram Sukhumvit 26
Klongteoy, Bangkok 10110
Tel. +66 (2) 260-2962
Editor’s Note: This video was featured by Epicure magazine.
If you’ve ever been to Bali’s cultural center Ubud, you’ve probably heard of Mozaic Restaurant Gastronomique.
Not only has it been recognized as the Best Restaurant in Indonesia by San Pellegrino’s 2013 list of Asia’s 50 Best Restaurants, it’s a popular fine dining destination for Indonesian-inspired French cuisine in a beautiful oasis-like setting.
Before moving to Bali and opening his own restaurant, U.S.-born French-American chef owner Chris Salans built an impressive resume, including stints as sous chef for David Bouley at Bouley Bakery in New York and head chef at Thomas Keller’s Bouchon in Napa Valley.
Executive chef Blake Thornley gives us an exclusive tour of Mozaic and invites us into his kitchen to demonstrate his unique Discovery tasting menu — six courses that highlight fresh seasonal Indonesian ingredients prepared with Western techniques.
The menu changes periodically depending on the availability of ingredients. Among our favorites were the sous vide Boston lobster with ginger flower and radish puree, chargrilled watermelon and caviar and the French pigeon with black truffle tempe crumble (fermented soybean), jackfruit puree and sugar snap peas.
Mozaic Restaurant Gastronomique
Jl. Raya Sanggingan, Ubud
Gianyar – Bali 80571
Indonesia
Tel. +62 361 975768
Editor’s Note: This video was featured by Epicure magazine.
Amongst the hip offerings in the beach party paradise of Seminyak in Bali is Mozaic Beach Club, sister restaurant of the award-winning Mozaic restaurant in Ubud. Overlooking Batu Belig beach, the spacious poolside bistro serves gourmet tapas and innovative tropical cocktails amid a laid-back lounge atmosphere.
Co-owner and executive chef James Ephraim (his partner is renowned chef Chris Salans) gives us an exclusive tour and invites us into his kitchen to demonstrate one of his unique Balinese-inspired French dishes — chilled foie gras with mangosteen.
Mozaic Beach Club
Jl. Pantai Batu Belig
Kerobokan – Bali 80361
Indonesia
Tel. +62 361 4735796
Every once in while, I come across a hidden gem that reminds me of my former home — New York City. Grub is a small shack-like restaurant in the middle of Bishan Park, in the heartland of Singapore. It had just opened so my husband and I decided to head there for brunch.
The place was a little hard to find at first, but once we got there, the place was filled with Singaporeans with no expats in sight (a great sign!). There was a short wait for a table, but nothing unbearable compared to the one to two hour waits I’ve endured for Manhattan brunch spots.
We ordered the breakfast set, cheeseburger with fried egg, and belgian waffle. For drinks, we had the iced lemon tea and iced honey lime juice. It took a while to get our food, but I let that slide considering the crowd.
Once our food arrived, we found everything surprisingly delicious. A surprise — given the many misses we’ve had in Singapore despite friends’ recommendations.
The best part? The burger and the overall ambience brought back fond memories of having burgers and frozen custards at Shake Shack in Bryant Park.
We enjoyed our meal, but were slapped back into the reality of Singapore, when the servers took forever to give us the bill so we could leave. I guess you can’t win on every front.