[Media Invite]

There is nothing blur about Two Blur Guys when it comes to their burgers. As much as the dudes insist that they know nothing about F&B, there is something really solid about what they have going on at their 24 seater hole-in-the-wall burger den (as they call it). 

The decor kinda screams Manhattan to us, having just came back from NYC in Dec. An item on the menu also reminded us of a fantastic meal at a particular 'M' restaurant (you go figure which). 

We started with a strong and refreshing, unsweetened Homemade Iced Tea ($3.50). A little more ice would be appreciated on a heat wave day in Feb. 

I could easily let the pictures speak for themselves but I have to rave about how wonderfully juicy (not overly) and tender these freshly made US Top Side Prime Beef patties are. For $12.50, i don't know where else would i be able to get something as awesome as this. There is just the right amount of minced pickles and tomatoes to flavor the patty. Top it with the mayonnaise (truffle apparently but i couldn't taste that) and you have one perfect burger. 

Never ever underestimate the importance of a good burger bun because they are your supporting actors/actresses. A good bun should be able to hold the patties, as well as add texture and a nice buttery flavor to the overall meal experience and THIS is a good bun. TBG produces this wholemeal artisanal bun from their central bakery (they supply pastries and bread to major hotels like RWS) and this type is only available at TBG. 

It would have been the best burger if the patties are  chargrilled to give it the additional smokiness. The cheese could be a little more savory and creamy as these harden after a while (probably mozzarella). Anyhoo, it's definitely better than what i had at Omakase which was overly soggy (read it here). MEH. 

Pulled Pork Burger ($11.50) is what reminded us of M in terms of texture. The flavor comes close with the sweet Asian spices but feels more American with the sauce. 

All burgers are served with a side of garden greens topped with a sweet balsamic dressing and a rich potato salad. I swear there is more to their potato salad than just pepper and salt but I couldn't get an answer out of the act blur dudes. Could it be some fish stock, bonito maybe.. You try and figure it out.    

It's hard to get me to finish a burger on my own but it wasn't an issue this time because they were too delicious. I even took up the offer of another burger. The Chicken burger is actually a Curry one. It is strong on the Indian spices and sesame oil but it's not spicy. Would like a little more salt or spice in this one. 

Make it a set meal for $5.50 to get a dessert and a hot coffee/tea. It's absolutely great value for money with full service. TBG doesn't claim to be the best burger in Singapore but it's a better burger than most IMHO.

Would love to try their scones and pies. Heard the lamingtons are very good as well. Drop by in the afternoon for their tea sets from 3-6pm (mon-sat) for only $6.

Oh and if you really love their burgers but want a grill out in your home, TBG also does raw burger kits for you to impress your guests. Prices are the same as the regular burgers and comes with sides too. I should be doing that soon. ;)

For being so unpretentious and awesum, i'm favoriting this. NOMS.

Two Blur Guys
Orchid Hotel, 1 Tras Link #01-13
Tel: +65 6636 4183
Mon-Sat: 11am - 9.30pm

[Media Invite]

Nothing says reunion dinner better than a Steamboat gathering with family and friends. It's quite symbolic i feel, with the various ingredients contributing to a pot of delicious broth to be shared among all your loved ones; just like how we contribute to every relationship we are in. Anyhoo, here's one more place to have a steamy Hot Pot session and it is Danro Japanese Hot Pot, the 1st Japanese Hot Pot buffet restaurant in Singapore.

Located at NEX at Serangoon Central, Danro serves specialty hot pots from different prefecture in Japan. There are 8 traditionally soup bases specific to various regions in Japan, all painstakingly created and prepared by Executive Chef Sonoda-san. 

You'll get to choose 2 flavors for your communal pot. I would highly recommend the Wafu Broth, a light miso taste to help you better savor the flavors of the ingredients. Nara's Chicken and Milk Broth, as well as the Tokyo's Tonkotsu Broth are also very popular with the diners, both providing a rich and milky base from the boiling of the bones for hours. Spice lovers would love the Chicken Spicy broth which has enough kick, but not enough to kill like the Chinese Ma La hot pot.  

A selection of cold Japanese appetizers are available. I very much enjoyed the cold soba, as well as the special Onsen eggs in light soy. They were the most appetizing and refreshing dishes that acted like palate cleansers after all that meat in the steamboat. 

The sushi selection is not huge but they are made fresh and all lovingly prepared by hand in the kitchen.  The rice is of the right stickiness and are well seasoned with vinegar. 

On to the meat section. Here you get your Japanese sliced shabu shabu beef, sliced shabu shabu pork, shoyu marinated pork ribs, shoyu marinated diced chicken. While the meat is not of the highest marbling, it'll have to do considering the low prices you'll be paying. I'm just a little concerned about the yellow fats as i'm used to the marble white sort. But i was reassured by the CEO Ms Lena that it's normal and the color varies. 

The seafood section includes salmon & hamachi kama, crab surimi, fresh squid, fresh shrimps, white shell clams, Japanese fish cake & fish balls, fresh fish of the day. There's a selection of processed balls (special recipe by Danro) as well as assorted Japanese and local vegetables including lotus roots, Japanese leeks, white radish and mushrooms. 

Dip into the sourish Ponzu sauce (very good for the meats), shoyu, Sesame goma sauce, spicy togarashi sauce and beaten fresh eggs. DANRO has also specially prepared sambal chill sauce for local Singaporeans fans who have specifically requested for this house-favourite. They should really sell their sambal in bottles. It's fantastic. 

While waiting for your food to cook, you could also dig into the cooked food that is available. I went straight for the Oden because nothing is more comforting than biting into a broth soaked piece of radish. The little fishcake bears are also the kiddie's fav.

I have to say i was quite impressed with the standard of the cooked dishes. While there is nothing Japanese about them, they are quite well prepared local favorites. Kids would love the fried dumplings and nuggets. 

Danro's specialty is their Kiritanpo, an Akita tradition. These grilled rice skewers are fixtures at hot pots. Chef Kazunori Sonoda would first pound and mash freshly cooked Japanese rice, form cylinder sticks by hand, brush special sweet sauce and miso for flavour, and toast them on an open fire till the outer layer is slightly crisp. These rice sticks can be dipped into the hot pot soup, or enjoyed with one of DANRO’s specially made dips. 

Some accommodation to Singaporean taste has been made with additional seasoning added to the rice sticks. Remember not to dip them in the soup for too long because mine disintegrated. :( 

Cakes and fruits are available but i decided to play with the soft serve machine instead. The ice cream was really milky and sweet, a little on the icy side but it satisfied my need for a sweet ending to my meal. Remember to throw in some cornflakes and rainbow sprinkles.

For $16.90++ for weekday lunch and $24.90++ for weekend dinner (for adults), you'd be able to enjoy the steamboat with free flow drinks. Children and senior citizens enjoy a discount so bring along the whole fam! 

DANRO Japanese Hot Pot Buffet by MOF

Serangoon NEX #02-04/06

Tel: +65 6634 4608

Mon-Thurs, Sun & PH: 11.30am - 3.30pm; 5.30 - 10pm 

Fri-Sat & Eve PH: 11.30am - 3:30pm; 5.30pm - 10.30pm

I was just a little disappointed with this year's birthday celebration(s) because the new job doesn't allow me to spend the entire week celebrating and not go to work. Boo! Also, the jetlag caused both S and i to be yawning throughout my birthday dinner at Rakuichi (read review here) and then miss our Gold Class movie. To make up for the underwhelming celebrations, S decided to surprise me with an overwhelmingly beautiful treat at Jaan, Swissotel The Stamford, Singapore. 

He gave me no clue other than telling me to be my pretty self. Boys, please be a little more specific even if you wanna spring your date a surprise. Dress code for one is very important. I had to tease the details out of him and he was very careful not to let the cat out of the bag knowing how much of a PI i am. 

I'm glad i didn't ask too much, if not we would have missed this beautiful sight. My very first sunset in Singapore, from the top, looking down on one of the most beautiful sight of Singapore. I could stand there and watch this forever but my tummy was protesting by then. 

Into the dining room we went and we were greeted by the stunning Murano crystal and silver free-form chandelier that spans the entire length of the ceiling. The view from Jaan's side is not as spectacular as Equinox's though i'm sure the food is more stellar. 

Our meal is designed by Chef de Cuisin Julien Royer, a young chef who brings with him the unique taste of Cantal, Auvergne, France. Growing up on a farm developed in him a great appreciation of pure and organic ingredients and 'simplicity' (so he says) in his dishes. Seasonal ingredients are used to ensure freshness and thus the flavors will be different each quarter you visit. Here is our 7 course Winter Prestige Menu.

Amuse Bouche- Chestnut and Lentil Hummus with cracker. Very interesting sweetness with a little of that spice from the lentils. 

Amuse Bouche- On the left, some fried cheese balls with sesame, fried chicken skin and the third a foie gras pate on cracker with a jelly broth (if i didn't get that wrong).

My stomach was starting to fill up a little and we are still on the Amuse Bouche! This is some soup, kinda Japanese style bonito soup, served with some bisque foam and rice pops and mushrooms (i think it's truffles).

Our first course: Wild Caught Langoustine and Avocado Canneloni, served on top of a light crustacean jelly, ikura and Oscietra Caviar. This is a light seafood dish which is served cold. I like how the jelly is bisque infused. Needless to say i polished every bit of this. 

2nd Course is one of my favorite dishes from Jaan. One of their signatures too. The 55' Rosemary Smoked Organic Egg with smoked rattes, autumn mushrooms and chorizo iberico. Perfect breakfast food that i would eat any time of the day. The smoked rosemary reminded me of our previous experience at Mikuni (read it here).

Third Course: Roasted Hokkaido Scallop, Viennoise, Musquee Pumpkin, in Beurre Noisette (a brown butter sauce that tastes nutty). Call me traditional but i thought there was a little too much done to the scallop ie the crumbly top. This dish was a little sweet for my liking but it's good nonetheless.

It's my first time having a Foie Gras done in a Chinese manner. This Grilled Landes Foie Gras in Autumn Broth is one of my least liked dishes at Jaan. Perhaps Julien wanted to add a touch of Asian to this traditionally french ingredient but that touch of the broth and chinese vegetables killed the dish for me. The liver had lost its emulsification after being soaked in the soup. I thought it was a waste of a good piece of liver. :/

After the Confit Atlantic Turbot Tournedos- the fillet mignon of the turbot was served, i concluded that Julien likes the color orange and he also likes it in the puree form. He probably also has a sweet tooth as the dishes tended to be a little sweet. The crystal clear oily fish was served with char-grilled leeks, Hokkaido corn, baby crayfish and Jus Dolce Forte. Nicely executed but not memorable. 

My phobia of pigeon was caused by Hibiscus in London, which served me a pigeon that looked and tasted like road kill. The only pigeon i can take is the Hong Kong roasted sort. The Hay Roasted Bresse Pigeon breast with confit leg by Julien was a whole lot better than Hibiscus' but it's hard to wipe that taste and texture out from my mind. If you are afraid of the gaminess, perhaps ask for something more well done. I enjoyed the organic beetroot, barley, Jus D'abats a lot better than the meat. 

Me with my scary pigeon. Gulps.

Selection of fine cheese with condiments would be served with a supplement of $35. I love the idea of cheese as part of my meal but somehow degustation menus always stuff me too full and i always have to give this a miss since S wouldn't finish it for me. :(

Desserts was the 4th Generation of Choconuts, a staple at Jaan but it is currently on its version 4. Sable Breton, textures of white, milk and dark chocolate in biscuit, crumble, aerated, creamed, meringue, flakes and ice cream form. There was also a surprise with those crackly pops in the chocolate bits. I thought my mind was playing tricks at first.. but..

The same thing appeared in the Petit Fours. A passion fruit sorbet served with crackly pops! It's like Julien's way of owning up to his little trick in the earlier course. Lovely chocolate bites here. Great sweet ending to our lovely meal. 

There are about 3 menus to pick from and the minimum is a 5 course for dinner. I kinda regretted not doing that as there is some wagyu or beef short ribs and you know how i love my red meats (not pigeon). So yea. Jaan, great place for the special occasion. 

Jaan
Level 70, Equinox Complex, Swissôtel The Stamford

Tel: +65 9199 9008
Monday - Saturday: 12 - 2pm; 7 - 10pm
Closed on Sunday and PH, dinner is available daily except PH.

When i was younger, i never understood why people said ice cream is unhealthy. How can something made of milk be, when it is an essential part of our daily calcium intake? Well, i am still in denial even after knowing it's made from fatty cream but now, i've found an ice cream parlor that actually makes its ice cream from fresh milk and that is 320 Below Nitro Cream Cafe. They also happen to be the first ice cream cafe to freeze its ice cream using nitrogen. 

This special cafe doesn't have the usual tubs of ice cream on display and there's no tasting of the flavors. This is because all the ice cream are made fresh on the spot, right in front of you. It may take a while but there're absolutely no emulsifiers, stabilizers or preservatives used at all. 

So in goes the fresh and natural ingredients AND the milk into the colorful home mixers. Then blasts the nitrogen gas which quick freezes the mixture at -320.4 Fahrenheit. The quick freeze process ensures there is no build up of ice crystals and hence the end mixture is a smooth and molecular gastronomy sorta melt. One moment it's there, and the next it's gone, leaving only a light trace of the flavors once present. There is none of that heavy and oily aftertaste and it feels like you can go on eating tubs after tubs after tubs..

The flavors are rather extensive as you can tell from the board. The red colored ones are flavors that could be made in the yogurt or sorbet form. The level of sweet is really dependent on the natural flavors of the ingredient so some must taste a little more bland than others.

Tiamaria Coffee (left) and Rum & Raisin (right)

You could go for the regular plain ice cream flavors or make your own creation with the various toppings.

My current favorite is the Christmas Horklicks. They should keep this on the menu. If not, just get the Horlicks flavor and add in honeycomb and oreo. Fantastic combination.

Great place to bring the kids. You can just leave them to their own devices, literally. iPhones and iPads have this amazing ability to shut kids up and turn them into potatoes. Awesome possum.

They also do tubs and delivery! Don't say i never share. ;)

320 Below Nitro Cream Cafe
33 Mackenzie Road, Singapore 228686
Mon - Thu, Sun: 1 - 10pm
Fri - Sat: 1 - 11pm

[Media Invite + Giveaway]

I'm a Matcha fan. In fact, it's the first thing i drink every morning and then throughout the day. How do you find a drink that improves metabolism, boosts energy, kills cravings and provides many health benefits as well? Now you can grab good matcha on the go because the No. 1 Japanese Cafe Nana's Green Tea has set up shop in Plaza Singapura to serve you all the delicious versions of the green drink. 

This is the first Nana’s Green Tea Café outlet outside of Japan. Lucky us! The zen decor is a modern twist on the traditional tea ceremony space. Even though the space is very open, the use of the suspended wooden frames as table setting cleverly creates a private environment for the diners.

Matcha Shiratama Float ($9) and Matcha Soft Cream Latte ($8)

All green tea leaves served in the Café are imported from Kyoto only, which is the most famous production center of Matcha. I love the intense fragrance of the green tea latte and how the aroma lingers on the tongue after a long sip. Best still, top it up with Matcha ice cream for a happy buzz. 

For the fat conscious, there's the thin version (no milk and sugar). Or go for the Hoji-Cha variation, a roasted green tea that has a smoky, slightly caramelised flavor. A whole range of hot japanese tea is also available.

Other than the teas and desserts, Nana also provides a substantial food menu, the largest among all the Nana outlets. Salmon Carpaccio ($8.80) is one of my favs here. Just look at those thick buttery slabs drizzled with a light sesame and citrus dressing. It's really more sashimi than carpaccio. 

From the hot section, I enjoyed the Locomoko Don ($15.80). This is a juicy and tender Japanese Hamburg over Japanese rice. Absolutely hearty and well flavored. The tomato bbq sauce is a little on the sharp side but overall it is very appetizing. 

Something lighter would be the Mushi-Dori Goma Dare Udon ($13.80). I adore GOOD cold udon with the dipping sauce because it's refreshing and i always feel healthy eating it (even though it's pure carbs). This version is akin to a Japanese salad, tossed with Nana's special sesame sauce and topped with steamed chicken fillet. A little bland but fragrant nonetheless.

Something that is quite Singaporean is the Ebi Chili Don which tasted like ko lo yok prawns ($14.80). Give the sushi rolls a miss for now. Interesting use of cream cheese in the Salmon and Avocado roll but they really need to perfect the recipe of the rice first. 

Save some room for the Matcha Shiratama Parfait ($11.80). Or have this as a meal replacement. This Matcha Tower of Happiness has a layer of kanten jelly and matcha syrup at the bottom; soft serve ice cream, corn flakes in the middle, and garnished with red bean paste, matcha ice cream mochi, whipped cream and finally a drizzle of matcha syrup. Not a fan of the Hoji-cha version as the cake in the parfait was too dry and the taste bland.

[Facebook Giveaway!]

Nanaʼs Green Tea Café is now offering weekday lunch set (11am- 2.30pm) featuring any drink of your choice (below $8) and a main course of your choice for $13.90. Signature dishes like Salmon Don, Locomoko Don and Mushi-Dori Goma Dare Udon will also be available. 

As part of my Facebook Giveaway, I will be giving away 5 complimentary lunch set vouchers.

Now this is what you have to do

1. Visit my facebook page (click!)

2. On my Nana Green Tea Post: Tell me what's your favourite matcha drinks/dessert

3. Share the post with your friends! 

4. Like Nana's Facebook page at www.facebook.com/nanasgreentea

I will be picking 5 lucky winners on the 31 Jan 10pm. 

Head on over now!

Nana's Green Tea Cafe

The Atrium, @ Orchard, Plaza Singapura,
60B Orchard Road #03-80/82 

Tel: +65 6684 4312
Daily: 11am - 10pm