A dose of dark chocolate a day helps keep fatigue away

03 Oct 2007, ST

LONDON - A DAILY dose of specially formulated dark chocolate may help cut chronic fatigue syndrome symptoms, researchers have found.

A team from Hull York Medical School found in a pilot study that patients experienced less fatigue after having dark chocolate with high cocoa content than with white chocolate dyed brown, the BBC reported.

They said the results were surprising but dark chocolate may be having an effect on the brain chemical serotonin.

Chronic fatigue syndrome has a range of symptoms but is particularly characterised by profound muscle fatigue after physical exertion.

Study leader Steve Atkin said the idea for the study came after a patient reported feeling much better after swopping her normal milk chocolate for dark chocolate with a high cocoa content.

Pho the love of Vietnamese noodles

30 Sep 2007, ST

By Foong Woei Wan

IF YOU'VE been to Ho Chi Minh City or Hanoi, you'd have come across Pho 24, the MacDonald's of Vietnamese beef noodles.

Now, you can try its food right here in Millenia Walk, where a Singapore franchise of Pho 24 opened its first outlet last month.

As far as I can tell, its beef noodles are quite authentic.

The shop serves dishes that range from pho bap (noodles with beef muscle, $6.90), pho chin (noodles with well-done beef brisket, $6.90), pho nam (noodles with well-done beef flank, $6.90) to pho bo combo, a $10.90 special that comes with fillet, flank, tendon, tripe, muscle and brisket.

For non-fans of cattle, there are also options like pho ga (noodles with sliced chicken, $6.90).


PHO-BIA: The Vietnamese noodels are authentic enough with good-quality beef. -- PHOTO: PHO24

I tried the pho bo combo recently and its beefy, tasty broth brought to mind the bowls of pho I had in Ho Chi Minh City months ago.

I also liked all the cuts of beef, from the squishy bits of tendon to the firm bites of tripe.

Franchise co-owner Alvin Chia tells me that his company does not skimp on the quality of beef.

'We actually use the same tenderloin you find in steakhouses,' he says.

But although most restaurants in Vietnam serve noodles with a basket of greens, including all manner of minty herbs, all I got with my bowl was a small dish of garnishes like bean sprouts and chilli.

Mr Chia explains that even in Vietnam, Pho 24 outlets do not serve as many vegetables as regular noodle restaurants so that they would not have to recycle uneaten garnishes.

Still, a friend who tried the pho ga liked that it came in its own chicken broth.

We washed down our dinner with Vietnamese coffee ($2.80) and tea ($1.50). The drip coffee was strong but smooth, and I enjoyed it even without any sugar or condensed milk.

The tea was served with candied lotus seeds - a nice sweet note to end a meal on.

And, good news: A second shop in Yio Chu Kang, opposite Serangoon Stadium, now does deliveries and there are more outlets in the pipeline, says Mr Chia.

PHO 24

Two outlets at 01-26 Millenia Walk, 9 Raffles Boulevard, tel: 6337-4475, Open: 11am to 9pm, and 56 Yio Chu Kang Road, tel: 6286-8424,

Open: 11.30am to 9.30pm

Rating: ***1/2

Roast with the most

30 Sep 2007, ST

By Chris Tan

Q I would like to prepare roasted char siew for a gathering. Which part of the meat is suitable? Should I buy a ready-made char siew sauce or do you have a 'secret ingredient' to share? What are the differences among local, Cantonese, Teochew and Japanese char siew preparation?

Lee Seng Choon

A Cantonese char siew is distinguished by its toothsome succulence. You need well-marbled meat from the upper shoulder just behind the head, that is, pork neck, pork collar, neck end, collar butt or Boston butt. Loin is too lean.

According to Chef Wilson Goie, who mans the roasting ovens at the Oriental Hotel's Cherry Garden restaurant, shoulder meat has tendons and fat, which add to the texture. Without the fat, the fragrance and flavour of the char siew are lessened.

He says that lower-grade local char siew - the kind you get in inexpensive wonton mee - typically uses cheaper lean meat, painted with sugar, salt, MSG, light soy sauce and artificial red colouring. Hence, it needs a sauce on the side to keep it moist.

He adds that by comparison, Cantonese-style char siew tastes good on its own, even without any sauces.

A marinade should enhance but not camouflage the flavour of the pork. The common-denominator ingredients are light and/or dark soy sauce, and a sweetener - sugar, maltose syrup, honey or a blend of these.

To these, chefs may add taucheo, rice wine, garlic, Chinese herbs and other seasonings.

Chef Goie's Cantonese recipe has 'hoisin sauce, bean paste, five spice powder, sugar, soy sauce and oyster sauce'.

Good hoisin and soy sauce should yield a pale red tint, but for a rosier colour and a delicious beany lilt, add a little mashed nam yee (red fermented beancurd) to the marinade.

Your last question had everyone I asked scratching their heads. No one understands char siew to be part of Teochew tradition. The only version in existence seems to be at Alexandra Village hawker centre and seems to differ from Cantonese char siew only by being sweeter and less complex-tasting.

To make Japanese chashu, a ramen garnish, pork butt or belly is rolled and tied into a log, then slowly braised in soy-seasoned stock.

It is left to cool in the stock - which is later often used to flavour the ramen broth or seasoning base - before being untied and sliced thin.

Sometimes chashu is grilled or roasted to brown the outside, but this is uncommon outside Japan.

Getting the best in biryani

30 Sep 2007, ST

By Chris Tan

Q How can I achieve a flavourful mutton/ chicken biryani? The biryani I cook turns out like normal curry rice. Some recipes call for cooking over low heat on a stove and some in an oven. Which method would yield a more genuine taste?

Yeo Li Ling

A True biryani is thought to be the offspring of northern Indian cuisine and Persian influences ('birian' means 'fried' in Farsi) via the Mughal empire.

It layers rice, meat marinated in yogurt and spices, and aromatic seasoning in a pot. It is then covered and sealed with a flour dough, and slowly baked until done.

This dum pukht - literally 'steam choked' - technique enables the rice to absorb meat juices, the meat to slowly relax into tenderness in its insulating bed of rice, and the spices to infuse and permeate the whole.

If the elements are cooked separately and then combined, then it's not the real McCoy.

Although the dish originated in Uttar Pradesh, the most famous biryanis are those of Hyderabad in Andhra Pradesh.

The most prized is perhaps kachche biryani, which cooks the meat and rice together from their raw state, rather than separately part-cooking either or both first. This requires very precise timing and marinating to produce tender meat without soggy rice.

Singapore's Indian Muslim and Muslim biryanis are fairly close to northern Indian models.

Peer into the pot of a local biryani stall and you'll typically see and smell fried onions and saffron - usually unnecessarily augmented with eye-blistering food colouring - rose water, cardamom, cloves, cinnamon stick, mint and coriander leaves, raisins and cashew nuts.

I have no space to give you recipes here, but www.bawarchi.com has many.

Madhur Jaffrey's book From Curries To Kebabs: Recipes From The Indian Spice Trail also has a couple of easy-to-follow recipes. There are also a few entertaining videos of homestyle biryani-making on Youtube.

Traditionally, coals are bedded under and heaped on top of the biryani pot. At home, you can replicate this best in an oven.

Stovetop would be my second choice as long as you do not make the layers too deep, use a heavy-based pot, and keep the heat low.

If you're a beginner, make a pukki biryani - cook the meat and rice until each is about three-quarters done before layering them.

As you get more experienced at judging how much moisture and time are needed to complete the cooking, you can shorten the pre-cooking and prolong the dum period, melding the flavours better.

Gourmet store cafes the rage

Gourmet food stores have branched into cafes which serve the quality food they sell
By Huang Lijie
YOU'D imagine that dining on the same brand of smoked ocean trout used by one of the best chefs in the world, Sydney-based Tetsuya Wakuda, would be a pricey experience at a fancy restaurant.

Not so. Dreamy nosh endorsed by the world-famous chef is available at a low-key cafe here, of all places.

Just head to the hip hub of Tanglin Village - Dempsey Road, to be precise - and a place called Culina, which is best known as a food store that sells gourmet delights.

Culina serves the trout on a bed of salad greens at a discreet little cafe tucked in a corner of its store. The fish used in this $25 dish is part of Wakuda's line of gourmet food products that Culina stocks, which they serve straight from the package, dressed with a little balsamic vinaigrette.

The Culina experience is part of a trend here to have intimate casual eateries in speciality food stores.

Diners enjoy relaxed meals featuring quality produce, as shoppers pop in for anything from premium chocolate truffles and exclusively sourced cheeses to Iranian oscietra caviar.

In the last year, no fewer than six gourmet food stores have opened such cafes that seat around 30 people, bringing the total number doing this to at least nine.

These cafes showcase and promote the speciality food items available in the shops' retail aisles, say storeowners.

Ms Tuyet Nguyen, 32, managing director of organic grocer L'Organic in Dempsey Road, which opened a cafe in June within its six-month-old store says: 'Gourmet food stores carry products that are typically unfamiliar to local taste buds. An in-store cafe brings these items together in dishes, which allow customers to try the merchandise.

'The idea is that the customer will like the food products enough to buy them off the shelves.'

And this concept is working. Ms Nguyen estimates that the cafe has boosted the store's retail business by about 20 per cent.

Likewise, Mr Murray Aitken, 37, president of Corduroy Lifestyle Holdings, has observed a 'good number of such crossover customers' at its two-year-old gourmet food store and cafe outlet, Corduroy & Finch in Bukit Timah.

Indeed, marketing director Abhijit Patwardhan, 43, ordered the dips platter from Jones The Grocer's cafe on a recent visit and loved the taste of the beetroot and almond dip so much - 'sweet, with the hint of a wasabi-like bite' - that he's determined to pick up a tub of it on his next trip.

Six of the nine premium food store-cum-cafe outlets that LifeStyle interviewed stressed, however, that retail remains their main focus and while their cafes feature fine food products, they do not claim to offer fine dining.

Mr John Burdsall, 37, managing director of three-year-old premium organic food store Bunalun in Chip Bee Gardens, says: 'The dining in our store is more a tasting bar than a full-fledged cafe.'

That said, these informal cafes continue to draw a following based on their own merits.

'The dishes may be uncomplicated, but it is this simplicity in preparation that allows the premium quality of the fine food products to shine through,' says personal chef Ryan Hong, 44, who is a fan of the beef burger offered at Culina.

For public relations executive Melissa Tan, 26, the laid-back atmosphere at these informal cafes, where maintaining a steady customer turnover is not a store priority, makes them ideal weekend brunch escapes.

In fact, the cafe at Bluespoon in Ghim Moh has been so successful that its sales are more than double those of the store's speciality frozen food such as New Zealand ribeye steak and Swedish meatballs.

'My customers are hungry for convenience, and dining at the store's cafe saves them the trouble of preparing the frozen food products at home,' says Bluespoon owner Dillon Chew, 44.

The rash of speciality food-store cafes has not prompted stiff competition among players, however. Storeowners say their unique offerings differentiate their cafe menu and appeal.

Mrs Verena Raveton, 41, managing director of luxury French food brand Hediard's local cafe-boutique, says: 'There might be other grocer-cafe concepts out there, but none share our Parisian signature and European stamp of luxury.'

------------------------------------

Other gourmet store cafes

YOU'D imagine that dining on the same brand of smoked ocean trout used by one of the best chefs in the world, Sydney-based Tetsuya Wakuda, would be a pricey experience at a fancy restaurant.

Not so. Dreamy nosh endorsed by the world-famous chef is available at a low-key cafe here, of all places.

Just head to the hip hub of Tanglin Village - Dempsey Road, to be precise - and a place called Culina, which is best known as a food store that sells gourmet delights.

Culina serves the trout on a bed of salad greens at a discreet little cafe tucked in a corner of its store. The fish used in this $25 dish is part of Wakuda's line of gourmet food products that Culina stocks, which they serve straight from the package, dressed with a little balsamic vinaigrette.

The Culina experience is part of a trend here to have intimate casual eateries in speciality food stores.

Diners enjoy relaxed meals featuring quality produce, as shoppers pop in for anything from premium chocolate truffles and exclusively sourced cheeses to Iranian oscietra caviar.

In the last year, no fewer than six gourmet food stores have opened such cafes that seat around 30 people, bringing the total number doing this to at least nine.

These cafes showcase and promote the speciality food items available in the shops' retail aisles, say storeowners.

Ms Tuyet Nguyen, 32, managing director of organic grocer L'Organic in Dempsey Road, which opened a cafe in June within its six-month-old store says: 'Gourmet food stores carry products that are typically unfamiliar to local taste buds. An in-store cafe brings these items together in dishes, which allow customers to try the merchandise.

'The idea is that the customer will like the food products enough to buy them off the shelves.'

And this concept is working. Ms Nguyen estimates that the cafe has boosted the store's retail business by about 20 per cent.

Likewise, Mr Murray Aitken, 37, president of Corduroy Lifestyle Holdings, has observed a 'good number of such crossover customers' at its two-year-old gourmet food store and cafe outlet, Corduroy & Finch in Bukit Timah.

Indeed, marketing director Abhijit Patwardhan, 43, ordered the dips platter from Jones The Grocer's cafe on a recent visit and loved the taste of the beetroot and almond dip so much - 'sweet, with the hint of a wasabi-like bite' - that he's determined to pick up a tub of it on his next trip.

Six of the nine premium food store-cum-cafe outlets that LifeStyle interviewed stressed, however, that retail remains their main focus and while their cafes feature fine food products, they do not claim to offer fine dining.

Mr John Burdsall, 37, managing director of three-year-old premium organic food store Bunalun in Chip Bee Gardens, says: 'The dining in our store is more a tasting bar than a full-fledged cafe.'

That said, these informal cafes continue to draw a following based on their own merits.

'The dishes may be uncomplicated, but it is this simplicity in preparation that allows the premium quality of the fine food products to shine through,' says personal chef Ryan Hong, 44, who is a fan of the beef burger offered at Culina.

For public relations executive Melissa Tan, 26, the laid-back atmosphere at these informal cafes, where maintaining a steady customer turnover is not a store priority, makes them ideal weekend brunch escapes.

In fact, the cafe at Bluespoon in Ghim Moh has been so successful that its sales are more than double those of the store's speciality frozen food such as New Zealand ribeye steak and Swedish meatballs.

'My customers are hungry for convenience, and dining at the store's cafe saves them the trouble of preparing the frozen food products at home,' says Bluespoon owner Dillon Chew, 44.

The rash of speciality food-store cafes has not prompted stiff competition among players, however. Storeowners say their unique offerings differentiate their cafe menu and appeal.

Mrs Verena Raveton, 41, managing director of luxury French food brand Hediard's local cafe-boutique, says: 'There might be other grocer-cafe concepts out there, but none share our Parisian signature and European stamp of luxury.'

How can a gout patient go vegetarian?

26 Sep 2007, ST, Mind Your Body

How can a gout patient go vegetarian?

Q The many benefits of going vegetarian/vegan have been extolled in recent times, and from what I read and hear, many vegetarians switch to soy-based and/or nuts-based food as a source of protein.

For those suffering from gout, however, neither soy nor nuts are good alternatives as both exacerbate the pain experienced in one's joints. In this case, how can a vegetarian diet be achieved and still ensure sufficient protein?

AProteins are one of the most important nutrients required in suitable amounts for healthy growth and development of the body. Although plant proteins may not contain all the essential amino acids, a simple form of protein, a complete vegetarian diet with a variety of grains, beans and pulses can complement and make up for the specific amino acid deficiency.

For instance, grains are deficient in amino acid lysine whilst pulses are deficient in amino acid methionine and consuming both grains and pulses will make up for each other's deficiencies.

Since gout is a medical condition in which uric acid crystals get deposited in the joints causing inflammation and pain, in relation to dietary intake, foods that are rich in purines should be avoided - that is, sweetbreads, anchovies, sardines, shellfish, brains, meat extracts and meat gravy.

Aside from avoiding high purine foods, maintaining a healthy body weight is important for gout patients as well. Do consult a dietitian for personalised dietary advice and management.

ASHU SHARMA, DIETITIAN AND MEMBER OF THE SINGAPORE NUTRITION AND DIETETICS ASSOCIATION

Weird & wonderful

23 Sep 2007, ST

'Exotic' vegetables and fruit are coming on the market

By Huang Lijie

CHEF Jimmy Chok could not contain his excitement when he saw broccolini - a cross between broccoli and Chinese kale - sitting on the shelf recently at the Cold Storage supermarket in Holland Village.

He says: 'I'd read about the vegetable and seen it in books. But I never had the chance to get hold of it and cook it myself. It's not commonly known here so stores don't usually carry it.'

The 37-year-old executive chef at The Academy Bistro in the Supreme Court took a few packets of it home and sauteed the 'sweet and tender' vegetable with garlic and butter.

Indeed, fruit and vegetable importers and retailers have been introducing newfangled produce, such as purple cauliflower and yellow-skin watermelons to the market here in recent years.

For importers like Ban Choon Marketing, bringing in novel fruit and vegetables such as black mission figs from Turkey and broccolini is a way to stand out from the crowd.

Retailers, on the other hand, are stocking their shelves with these 'exotic' produce in response to changing consumer demands, and to cater to the ever-growing expatriate market here.

FairPrice, a chain of 79 supermarkets islandwide, now carries such items as blood oranges from Australia, Yukon Gold potatoes from the United States and even square watermelons from Japan in some of its outlets.

A spokesman says: 'Our customers today are well-travelled and exposed to diverse cultures. Hence, they are better able to appreciate fruits and vegetables that are not commonly found in Singapore.'

And Singaporeans' appetite for exotic mushrooms prompted Dr K.K. Tan, 60, chief executive officer of the year-old mushroom farm Mycofarm, to cultivate foreign strains such as the willow mushroom, which is common in Europe, and sell them fresh.

He says that only the dried version was available here before. The mushrooms, with their spindly stems, are fragile and do not ship well fresh.

Mr Tony Ng, 29, fruit and vegetable department manager of Cold Storage at Great World City, says he began offering Kyoho grapes, deep purple and with a fragrant wine-like taste, at the outlet after Japanese expatriate customers asked for them.

He says: 'Even if some of the exotic fruit and vegetables, such as artichokes, don't sell as well, I continue to carry them at the store because I want to ensure that customers who are interested in buying these produce will not be disappointed.'

To grow the local appetite for novel produce, importers and retailers have been reaching out to consumers by offering in-store product sampling. Brief write-ups are also displayed to create awareness.

These efforts are paying off, given the 5 to 10 per cent annual increase in volumes of imports of novel produce, according to the fruit and vegetable importers LifeStyle spoke with.

FairPrice, for example, recently sold out its entire stock of 3,000 Diana watermelons - a Taiwanese breed of yellow-rind red flesh watermelons named after Princess Diana - a week after the fruit hit shelves here for the first time.

And while these exotic items are more expensive than local fruit and vegetables - from a few dollars for items such as yellow dragonfruit and pearl onions, to a few hundred dollars for the square watermelons from Japan - it has not kept people from buying them.

Housewife Felicia Tan, 44, who recently bought yellow dragonfruit and Kyoho grapes from FairPrice Finest in Bukit Timah Plaza, says: 'I don't mind paying for the novel experience and I plan on buying more of these fruits because they're much sweeter than the ordinary dragonfruit and grapes.'

-----------------------------------

Fruits

Here is LifeStyle's guide to 20 unusual fruit and vegetables to try out the next time you're at the supermarket:


1. Diana watermelon

Origin: Taiwan
Cost: $2.90/kg at major FairPrice outlets, but currently all sold out

Season: End August to early September
Yum factor: It took octogenarian Chen Wun Yu, a famed Taiwanese horticulturalist, 12 years to cultivate this oblong watermelon, which has a thin yellow rind and sweet and juicy red flesh.


2. Gooseberries

Origin: Holland
Cost: $3.50/punnet at major FairPrice outlets

Season: Year round
Yum factor: This tart berry is full of tiny seeds. While you can eat it on its own, this versatile fruit can also be made into jams or used in sauces for savoury meat dishes.


3. October sun pluot

Origin: USA
Cost: $5.60/kg at major FairPrice outlets

Season: September to November
Yum factor: Pluots are hybrids of plums and apricots and are sweet. This medium-sized fruit has a yellow-green skin with hints of a red blush and crunchy yellow flesh.


4. Baby kiwis

Origin: Australia/New Zealand
Cost: Currently unavailable

Season: Early October to mid-November
Yum factor: These sweet kiwis are the size of small grapes, and the exterior is fuzz-free. Just pop the whole thing in your mouth.


5. Black mission figs

Origin: Temperate regions, stocks are currently from Turkey
Cost: $1.89/100g at Cold Storage, Great World City

Season: August to November
Yum factor: Larger than normal figs, these figs are prized as the cream of the crop because of their nectarine-sweet red flesh. Eat them on their own or use for tart fillings and jams.


6. Kyoho grapes

Origin: Nagano, Japan
Cost: On promotion for $11.90/400g pack at Cold Storage, Parkway Parade till today

Season: July to September
Yum factor: These large plump grapes boast a sweet, wine-like taste.


7. Princess grapes

Origin: USA
Cost: 59 cents/100g at Cold Storage, Great World City

Season: June to November
Yum factor: Unlike the more common Thompson variety, these light green seedless grapes are generally larger, wider and more cylindrical, and have a slight wine-like flavour.


8. Blood oranges

Origin: Australia
Cost: 87 cents/100g at Cold Storage, Great World City

Season:
December to May
Yum factor: The flesh is a deep red colour, reminiscent of blood, and its rind often carries a blush of red. Juicy and sweet, they are slightly less acidic than the usual variety of oranges.


9. The perfect melon

Origin: Nicaragua, Honduras and the US
Cost: $7.95 at Cold Storage, Great World City

Season: August to May
Yum factor: These cantaloupes are hand-picked at peak maturity to ensure that the fruit is the sweetest possible.


10. White chaunsa mango

Origin: Pakistan
Cost: $3.90/kg at FairPrice Finest

Season: July to September
Yum factor: The flesh is such a faint shade of yellow, it's almost white. It also has a honey-like sweetness and it is almost fibreless, unlike most conventional mangoes.

-----------------------------------

Vegetables


1. Fennel

Origin: Australia/Holland
Cost: $12/kg at FairPrice Finest

Season: Nearly year round
Cook it: Sweet, mild, crunchy with a slight liqorice flavour, the bulb can be sliced up and sauteed in olive oil or braised. Chop up the feathery fronds and use to flavour soups and stews, or garnish the finished fennel dish.


2. Purple potatoes

Origin: USA
Cost: $3/kg at select FairPrice outlets

Season: End of September to December
Cook it: These potatoes have a naturally creamy flavour and are perfect mashed. Alternatively, use it to make potato chips.


3. Willow mushrooms

Origin: Singapore
Cost: $3.15/punnet at Cold Storage outlets

Season: Year round
Cook it: Firm in texture with a mildly nutty flavour, this fungi works well in stir-frys, or saute them in butter.


4. Broccolini

Origin: USA
Cost: Stocks unavailable at the moment

Season: Year round
Cook it: These tender vegetables are a cross between broccoli and Chinese kale and can be sauteed, steamed or roasted.


5. Celeriac/Celery root

Origin: Holland
Cost: $14.50/kg at FairPrice Finest

Season: Year round
Cook it: This gnarly root belongs to the same plant family as conventional celery. The flavour is a cross between celery and parsley and its texture is similar to that of potatoes. Add raw, julienned strips to salad or use in soups and stews.


6. Savoy Cabbage

Origin: Holland/Australia
Cost: $10.80/kg at FairPrice Finest

Season: Nearly year round
Cook it: Because of its mild flavour, this cabbage is versatile and can be steamed, stir-fried or used in soups and salads.


7. Sugar Loaf Cabbage

Origin: Australia
Cost: 65 cents/100g at Cold Storage Great World City

Season: Nearly year round
Cook it: This cone-shaped cabbage is sweeter than normal cabbages. Best shredded and eaten raw in a salad.


8. Pearl Onions

Origin: USA
Cost: $7 for a 283g pack at FairPrice Finest

Season: Nearly year round
Cook it: Smaller than normal onions, these have a milder and sweeter flavour and can be pickled, roasted or creamed. They are also an ingredient in the classic French chicken stew, coq au vin.


9. Carnival cauliflower

Origin: USA
Cost: Currently not in stock

Season: Year round
Cook it:
The orange variety is rich in the beta carotene which gives carrots their orange colour, and has a creamy taste that makes it ideal for soups. The purple variety has a slightly spicy taste and can be oven roasted. The mild green variety can be used in stir-fries.


10. Purple Flesh Sweet Potato

Origin: Vietnam
Cost: $2/1kg pack at major FairPrice outlets

Season: Year round
Cook it: These spuds are full of antioxidants. Cook this purple root the way you would a normal sweet potato, by grilling, frying or steaming it.

Cookie Cuties

23 Sep 2007, ST

Making cookies this weekend? Here are some creative shapes for your sweet bites

By Brenda Goh


These cutters make 3D cookies by cutting out shapes which you can fit together after baking.
$59.85 from Chong Trading


Chase rainy days away by baking umbrella-shaped cookies.
$3.50 from The Bake It Yourself Store, 182 Bukit Timah Road, Tel: 6100-2253


Let Junior have some fun by getting him to help you make train-shaped cookies.
$2.25 from Chong Trading


Give in to your sweet tooth: Bake cookies shaped like candy.
$1.80 from Ghim Hin Lee, Block 10 Haig Road 01-363/365, Tel: 6742-8388


Whip up a batch of apple-shaped cookies with this cutter. But eating one too many may not keep the doctor away.
$18.50 from Pantry Magic


Make a batch of pretty butterfly-shaped cookies in different sizes.
$18.50 from Pantry Magic, 43 Jalan Merah Saga 01-80 Chip Bee Gardens, Tel: 6471-0566


Celebrating your baby's birthday? Treat your guests to rattle-shaped cookies.
$3.50 from Chong Trading


Personalise your cookies with this unusual cutter which allows you to cut out four guitar- shapes at one go.
$3 from Ghim Hin Lee


Stamp a design on your cookie with this ceramic cookie stamp.
Cookie stamp, $19.80 from The Bake It Yourself Store

No sauce needed

23 Sep 2007, ST

At The Steakhouse, you can savour meats so tasty that they can just be enjoyed on their own

By Wong Ah Yoke

MEAT lovers are spoilt for choice these days.

Hot on the heels of The Prime Society in Dempsey Hill (reviewed in this column two weeks ago) is another steak restaurant which opened in Clarke Quay early last month.


-- PHOTOS: THE STEAKHOUSE

Called simply The Steakhouse, it specialises in Black Angus Beef from Australia. Black Angus is a breed of cow that originated from Scotland and is known for its tenderness and flavour.

The meat at The Steakhouse is certainly good. I would rate it above that at The Prime Society, but not as great as what you get at Morton's of Chicago, which uses USDA Prime from America.

But to be fair, average prices are lower than Morton's, as well as Prime Society's.

Steakhouse's fillet mignon ($44 for 300g), which apparently comes from a 200-day grain-fed cow, is appropriately tender and juicy.



But I prefer a fatter cut like the New York striploin ($48 for 300g), as the well-distributed fat releases bursts of flavour when you chew on the meat.

The only downside is that the cut sometimes comes with a fatty rind attached to a sinewy stub that can be pretty tough on the jaws.

My piece of meat at The Steakhouse is one of those, but it is otherwise tasty and the rest of it, tender enough.

All the steaks come with a choice of sauce, with flavours such as pepper, mushroom, mustard or herb butter.

These are served on the side, so by all means pick one. But my advice is to try your steak without the sauce. That way, you really get to savour the beef.

A unique design concept for the restaurant is that the steaks are grilled in the middle of the dimmed dining room. The grill is set in a round stone island underneath a huge hood to suck up the smells.

Your steak goes straight from the grill to the table once it is done, staying nice and warm on the plate.

Steaks may be the focus here but non-beef eaters need not fight shy of the place. There are other meats on the menu that are just as good, such as the pan-roasted Australian pork chop ($26). It is a chunky piece of meat that is delightfully tender. The marinade, with its herb and honey flavours, gives it an aromatic top note, but it is the flavourful juices of the pork that linger on the palate.

The meat is served with brandy Pommery mustard cream sauce, but as with the steaks, I like it better on its own.

The oven roasted lamb rack ($42) is nicely tender but I would prefer it more seared. Sizzled fat always tastes good, and cooking the meat a wee bit longer would, perhaps, have rid it of its somewhat strong smell.

Among the non-meat offerings, I would suggest the watermelon salad ($12) as a starter.

It is a pretty dish with cubes of lightly pan-grilled watermelon topped with a herb-tomato concasse. The sweet-savoury flavours are interesting, and the dish makes a good precursor to the meats.

Or, if you have less adventurous tastebuds, go for a more traditional warm baby spinach salad ($16). The chef is a tad over-generous with the olive oil, but the combination of greens, sliced mushrooms and bacon bits is classic.

You can give the crab cakes ($22) a miss though, until the chef finds a better recipe. What you get now are four small lumps composed of dry flakes of crab with little flavour.

A good crab cake needs to be crisp on the outside and moist inside, with the shellfish supported by a delicate blend of herbs and seasonings as well as, perhaps, some chopped vegetables and a dollop of mayonnaise.

Desserts here include perennial favourites such as tiramisu and bread and butter pudding. But if you are feeling the weight of the steaks after your main course, the prune sorbet ($12) is just the thing to end the meal with.

It's only slightly sweetened and the tinge of tartness, coupled with the icy sensation, are perfect for a clean finish.

---------------------------------

THE STEAKHOUSE
3B River Valley Road, 01-14 Clarke Quay, Tel: 6332-1010
Open: 6 to 11pm Sundays to Wednesdays,
6pm to midnight Thursdays to Saturdays.

Food: ****
Service: ****
Ambience: *** 1/2
Price: Budget from $70 per person for a three-course dinner without drinks

Hakka soon kueh that's the real thing

23 Sep 2007, ST

By Thng Lay Teen

ABOUT half a year ago, my brother bought some delicious Hakka soon kueh for a family gathering. I went to the shop recently and was reminded of how good they were.

Sink your teeth into the palm-sized soon kueh ($1 each) from The Beef House in Syed Alwi Road in Jalan Besar and you will appreciate how it all comes together.

The skin is made the traditional way using mashed steamed yam and tapioca flour, and it is just thick enough to hold the generous filling together.

I like how the filling is not dominated by cheaper ingredients like bangkwang (turnip). It is a decent mix of mushrooms, black fungus, dried shrimp, yellow tau kwa (beancurd) dices and minced meat. These are cut just right, not too thick or thin, so there is some bite.


HAND IT TO HIM: Mr Chia Teck Kwang makes everything by hand, including Hakka soon kueh (above) and yam abacus. -- ST PHOTOS: ALAN LIM

The friendly stallowner, Mr Chia Teck Kwang, uses a recipe that a retired Hakka hawker in her 80s passed on to him about 14 years ago.

She also taught him how to make yam abacus seeds ($2), which are some of the best I've eaten.

The small flattened yam balls are not oily and have a springy texture that contrasts nicely with the crunchy black fungus strips, dried shrimp, minced meat and mushroom.

Mr Chia's other crowd-pullers are Hakka yong tau foo ($3) and beef ball noodles ($3).

The hardworking 49-year-old, who starts work at his coffee shop stall at about 3am six days a week, makes everything from scratch, including the bouncy beef balls, fishballs and fish meat for his yong tau foo.

He also makes the chilli sauce himself, and takes pride in making stock with no MSG.

For example, the yong tau foo soup is made by brewing soya beans for several hours in the water that was used for soaking fishballs. The tasty beef stock is also simmered for many hours using good quality meat and bones.

It's no wonder that the Gar Lok Eating House is packed at lunchtime.

In fact, when I was interviewing Mr Chia late in the afternoon on a weekday, we were constantly interrupted by customers who came by to eat his beef noodles and regulars who called to order soon kueh.

He sells about 400 soon kueh over the weekend when people order them for functions, and how glad I am that my brother did just that six months ago.

THE BEEF HOUSE
Gar Lok Eating House
217 Syed Alwi Road

Open: 8am to 6pm, closed on Fridays
Tel: 9821-5463
Rating: *** 1/2

Prawn and bell pepper stir-fry

23 Sep 2007, ST



Ingredients

300g tiger prawns

Salt

1 red bell pepper

1 green bell pepper

1 yellow bell pepper

3 cloves garlic

Olive oil


Method

1. Shell prawns. Rinse, wash and devein them before marinating with a dash of salt.

2. Cut the bell peppers into 1-inch pieces, and roughly chop up garlic.

4. Heat 1 Tbs olive oil in a frying pan.

5. Stir-fry the prawns until semi-cooked and remove them from the saucepan.

6. Add 1 tsp olive oil to the pan and stir-fry garlic until fragrant.

7. Add bell peppers and stir fry for three to four minutes, until crisp and tender.

8. Add prawns, 3 Tbs water and a pinch of salt for seasoning. Stir-fry another two to three minutes.

9. Serve.


Verdict: Citing privacy reasons, Qi declined to be photographed in his kitchen. We ended up in the showroom kitchen of Fide Living, an interior design firm in Killiney Road.

Although he initially wanted to make a Cantonese soup, he changed his mind and made this dish instead.

I was sceptical because it looked too simple. But there is, as sages would say, virtue in simplicity. The prawns were really fresh and crunchy, as were the bell peppers. The roughly diced garlic lent it an appetising robustness.

'You've got veggies, you've got seafood and it's very healthy,' Qi says. I agree.

Yummy break fast fare

23 Sep 2007, ST

Geylang Serai is the place to go for great food, especially during the fasting month

By Huang Lijie

SINCE the start of Ramadan on Sept 13, housewife Sharifah Ahmat, 34, has been making almost daily half-hour trips from her home in Jurong to the Geylang Serai Temporary Market to break fast.

'It's a Muslim food paradise. The food there is varied, good, traditional and economical. It doesn't get better than that,' she says.

Indeed, many of the 98 food stalls at the Geylang Serai Temporary Market have been at the food centre for decades and are well-established.

Last March, most of them moved to the temporary centre between Eunos Road 5 and Sims Avenue when the original site across the road was shut down for renovations. It is expected to be completed by 2009.

Although it is customary to break fast at sundown by eating dates, following the way of Prophet Muhammad, Muslims are free to choose what they have as their main meal.

Most opt for traditional dishes such as nasi padang and mee rebus, but shawarma - a Middle-Eastern-style sandwich stuffed with grilled meat - is enjoying a small burst of popularity at the market recently.

During this fasting month, there are some four stalls selling shawarma, double the usual number.

When LifeStyle visited the market last Tuesday, the stall A Rahman-Salamah - which also sells Indonesian stuffed pancakes, roti boyan - had almost sold out its 10kg worth of chicken shawarma in three hours.

Rita Yong, 30, a helper at A Rahman-Salamah, says: 'Shawarma is an alternative option for those bored of the usual fare. It's also a lighter meal that sits easy on the stomach.'

LifeStyle highlights eight other food items at the Geylang Serai Temporary Market that are just as yummy.

-----------------------------------

CHENG TNG, $1.50 or $2
Geylang Serai Chee Kong, 01-355

Opens: 8am to 6pm; noon to 11pm during Ramadan

THIS Chinese-owned cheng tng stall has been at the Geylang Serai Market for more than 40 years, and it's so popular among Malays that the Chinese dessert soup is sold by its Malay name, chee kong. Chockful of 10 different ingredients, including green beans, sweet potato, sugared winter melon strips, white fungus and gingko nuts, this bowl packs a punch.


CHICKEN RICE, $2.50
Maya Pesona Chicken Rice and Seafood, 01-354

Opens: 10am to midnight; 11 to 1am during Ramadan

AFTER selling nasi padang for 13 years, Rahim Majid, 51, switched to chicken rice two years ago and business has never been better. The flash-fried chicken, marinated in a special homemade sauce, is tinged a bright orange.

Crispy on the outside, the meat remains juicy and tender on the inside. The fragrant rice, cooked in sesame oil, garlic and ginger, rounds off the dish perfectly.


OTAK OTAK, $1 for three
Otak Otak Kampong Wak Murset, 01-331

Opens: 10am to 8pm; 2pm to midnight during Ramadan

UNLIKE most other otak otak which use ground fish paste, the fish at this stall is chopped into small pieces so the meat actually crumbles in your mouth.

Be warned that the freshly grilled sticks are a tad on the fiery side as chilli padi is used. But the spicy kick does not overwhelm the rich coconut and lemongrass flavours.


THOSAI MASALA CHICKEN, $2
Geylang Serai Thosai and Food Stall, 01-329

Opens: 6am to 8pm; 6am to midnight during Ramadan

OWNER Oli Abdul Latiff, 48, gives thosai, a traditionally Indian vegetarian offering of thin egg and flour crepes, a slight twist by serving his version stuffed with chicken and potatoes. Polish off the flavourful crispy thosai with sides of coconut gravy, a refreshing onion with chilli relish and stewed dahl.


GANDOS, $1 for four pieces
House of Gandos, 01-323

Opens: 9am to 7pm; 1 to 8pm during Ramadan

SINK your teeth into this soft, traditional Malay coconut and rice flour kueh only if you are prepared to be addicted to its aroma and creamy coconut flavour.

The trick to perfecting this seemingly simple-to-make grilled kueh is in making sure that the coconut isn't too overpowering, says owner Mohd Samsudin, 57. The subtly savoury kueh is best eaten by dipping it in brown sugar.


NASI PADANG, $4.50 for a set with four or five dishes
Hajjah Mona Nasi Padang, 01-301

Opens: 7.30am to 7.30pm; 11am to midnight during Ramadan

MANY dishes stand out at this stall, which has been at the Geylang Serai Market for some 30 years.

Must-trys among the 50 or so dishes are the urap (a crunchy, refreshing beansprout salad), opor ayam bakar (barbecued chicken in coconut gravy), nangka lemak (tender young jackfruit stewed in a coconut gravy) and sambal goreng (stir-fried tempeh and long beans).


MEE MAIDIN, $2.50
Warong 170, 01-308

Opens: 7.30am to 5pm; 11am to 7pm during Ramadan

WHILE this yellow noodle dish bears similarities to mee rebus, it uses ground fresh shrimps instead of dried shrimps to make its thick gravy.

This lends a stronger shrimp flavour and is more savoury than sweet. Garnished with beansprouts, green chilli and spring onions, the dish boasts a refreshing taste.


CHICKEN BRIYANI, $3.50
Geylang Briyani Stall, 01-327

Opens: 10am to 3pm; 10am to 6pm during Ramadan

IF YOU'RE patient enough to join the line at this stall, which has an average waiting time of 20 minutes during peak hours, you will be rewarded with a generously heaped plate of briyani, a Muslim-Indian rice dish.

Fried onions lend the briyani rice from Pakistan a mouth-watering fragrance, while the chicken - stewed for 11/2 hours with constant stirring - falls off the bone easily.

Hungry? Order sting ray and satay online

18 Sep 2007, ST, Digital Life

ALFRED SIEW samples online menus and reveiws their service

Reaching home after a long day at the office, your stomach suddenly growls. Suppress the instinct to call for fast food or cook instant noodles.

There are now websites that let you quickly order 'real food' like the famous Geylang Lorong 9 beef hor fun and have it sent right to your doorstep.

The handful of food delivery websites, which came up in the past year, are where you can order everything from the famous buffalo wings from Jerry's BBQ to the prata from Yio Chu Kang.

Here's a sampling of what's available.


Dabao.sg

There is even a $100 bowl of shark's fin soup from Thai Village restaurant on the menu.

But the star items are undoubtedly the hawker fare from Geylang. Here, you get to choose anything from carrot cake to the favourite beef noodles.

Delivery costs a flat $3 (for hawker fare) or $5 (for restaurant food).

The minimum order required depends on where you call from.

To deliver to Singapore Press Holdings in Toa Payoh, the minimum is a $10-order for hawker food and a $30-tab for restaurant fare.

Unfortunately, when Digital Life called around 6.30pm last Wednesday, the operator said Dabao.com.sg could not process any more orders for another 60 minutes because of the rush hour.

Yummy: Wide variety of dishes
Unsavoury: Must call or SMS early


Hungry.com.sg

If you love hawker fare, this is surely your website. Aptly named, it caters to fans of Chomp Chomp food centre at Serangoon Gardens.

On the menu are popular dishes like satay and barbeque seafood items like stingray, but not the famous carrot cake.

If you want roti prata, the company also delivers that and other Indian dishes from The Prata House at Yio Chu Kang.

The minimum order is $15. For orders above $25, the $2 delivery fee is waived.

There is no online order facility, so you just call and tell the operator what you want after viewing the menu online.

Yummy: Chomp Chomp favs
Unsavoury: Delivers only to central areas like Ang Mo Kio. Menu could do with more Chomp Chomp favs!


makanXpress

On the higher-end menu here are the buffalo wings from Jerry's BBQ and other dishes from restaurents like Dome and Thai Express. More restaurants, like the popular Genki Sushi, are coming online.

And, if your order costs more than $30, the $2 delivery charge is waived.

The website (www.makan xpress.com.sg), which requires you to register to order online, serves mainly the central area. A sister website www.cuisineXpress.com.sg delivers islandwide for items from more upmarket restaurants.

Yummy: Wide selection of restaurants
Unsavoury: Slightly more upmarket - and expensive - than hawker-fare deliveries.

Hot spots to chill out

16 Sep 2007, ST

With so many lifestyle hubs popping up, people are spoilt for choice for hangout spots

By Mak Mun San

ANOTHER weekend, another lifestyle hub. So it seems these days, as rustic retreats pop up here, there and everywhere to lure winers and diners in search of the next must-go spot for a quiet drink in leafy surrounds.

They used to be content with bohemian Holland Village, but the quest for a leafy chillout zone has taken the alfresco crowd first to nearby Chip Bee Gardens, and then further afield.

Rochester Park beckoned, then Gillman Village and Greenwood Avenue, plus current hotspot Dempsey, reinvented as Tanglin Village.

Well, the Village People have a new destination to look forward to: Wessex Village Square.

At present it is a peaceful village with lush greenery and heritage architecture, in Wessex Estate, off Portsdown Road.

Not for much longer.

It looks set to become the next trendy hangout when a new restaurant and bar, Cicada, opens its doors next weekend.

Behind Cicada is entrepreneur Michel Lu, who also owns Hacienda wine bar in Tanglin Village.

There are much, much bigger plans, too, for this sleepy enclave: an arts village called Wessex Village Square where regular community events can be held.

Wessex Estate is within the 200 ha one-north research and innovation hub and its master developer JTC Corporation plans to develop a 7,000 sq ft multi-purpose space that caters to the needs of the arts community.

It will also have F&B and specialty retail outlets.

The 'It' crowd will say cheers, but not everyone is happy.

Long before the term 'lifestyle hub' became fashionable, artist Tan Choh Tee had already staked a place in the quaint, exclusive neighbourhood.

For the past 11 years, the Cultural Medallion winner has been painting in a rented studio there, a stone's throw away from the area's iconic eatery, Colbar.

Tan, 65, is concerned the estate's serenity will be destroyed.

'Wessex Estate has a 'countryside feel' and there aren't many such places in Singapore,' he says.

'It is good to introduce more people to this corner but I hope there won't be overdevelopment because it will then lose its unique flavour.'

But neighbour Lynette Foo, 36, who runs lifestyle cooking school Palate Sensations, is excited: 'Wessex Estate is up and coming, but I don't think it will become as frantic as Tanglin Village as it's still a little out of the way, which is good.'

Fad? Or not?

IT'S hard to believe that up until a few years ago, Holland Village and Chip Bee Gardens were the only hangouts for Singaporeans wanting to escape the bustle of the city.

But now, people are spoilt for choice as more enclaves sprout up on the fringes of town. Only two weeks ago, LifeStyle reported that Sunset Way is also touted as the next Holland V.

The flip side is that what is hot quickly goes off the boil.

Business at Rochester Park has slowed down since the frenzy of its opening months early last year, after Tanglin Village grabbed the spotlight.

'Singaporeans are mostly fickle, and they all want to go to the latest 'in' place,' notes Mr Robin Greatbatch, 59, one of the owners of Little Bali, a cluster of four restaurants and bars, at Gillman Village.

Mr Joseph Ong, 35, director of wine bar One Rochester, says turnover has dropped about 15 per cent compared to when they first opened in December 2005.

'A lot of people came because of the hype. Now, we have more regular customers,' he says.

But Rochester Park may soon see a revival. The enclave, which currently consists of five F&B outlets housed in colonial bungalows, will expand by early next year.

A spokesman for JTC, which is also the master developer for Rochester Park, says that six remaining bungalows will be refurbished and will feature a holistic lifestyle centre and other F&B-related outlets.

There are also plans to invite proposals for the development of another 20 black-and-white bungalows on a 4.3-ha site within Rochester Park.

The new bungalows will feature quality serviced villas and complementary F&B, spa and retail outlets.

Mr Greatbatch says that makeovers are good for business but reckons that some enclaves such as Tanglin Village 'have turned into a sort of Disneyland' as a result.

Insurance agent Chee Foong, 32, who dines at Tanglin Village every week, laments that it has become 'too commercialised' and that 'it is harder to find parking lots now'.

But Hacienda's Michel Lu notes that while entertainment hubs in Singapore 'come and go', he does not think such enclaves will see a drop in numbers soon.

'The growth in the number of such spots is a positive sign that Singapore's F&B market is maturing,' he says.

----------------------------------

Haven for arts lovers

WESSEX ESTATE

What it is: A quaint, tranquil neighbourhood nestled among trees off Portsdown Road. The walk-up apartment blocks and black-and-white houses are home to painters, photographers, designers and writers.

There is also a cooking school and a yoga studio.

Why it's hot: Time seems to have stood still here, but not for long, if exciting plans to turn it into an arts village materialise.

It has the potential to become the next hot spot - or even Singapore's answer to New York's Soho - provided more F&B outlets open soon to create a critical mass.

Why it's not so hot: Only one bus, No. 191, serves the area. Then again, some would say inaccessibility is precisely what makes an enclave desirable.

Also, there aren't too many choices for diners at the moment.

Crowd it attracts: Expatriates, artists and art lovers

Check out: Cicada (7, Portsdown Road), a 17,000 sq ft garden restaurant and bar opening next weekend. Serving casual French Californian bistro fare, it will also host regular art-related events like exhibitions and sculpture shows.

Colbar (9A, Whitchurch Road, tel: 6779-4859), the ramshackle hut which has achieved cult status among expat residents in the area.

Rating: ***

----------------------------------

Out of this world

GILLMAN VILLAGE

What it is: A sleepy cluster of bars, restaurants and furniture shops tucked away near St Andrew's Junior College.

Turn left into Malan Road from Alexandra Road, then take another left at Lock Road and you will be transported into a nostalgic corner consisting of former army barracks.

Why it's hot: For those who crave the old-world charm of Singapore's colonial past without the makeover in the mould of Rochester Park and Tanglin Village, this is the place to go.

No parking woes or chi-chi crowds here, just a relaxed ambience missing from other revamped enclaves.

Why it's not so hot: Its biggest strength is also its biggest weakness.

The fact that it has remained under the radar means that it lacks the buzz that makes an enclave 'come alive'. Proper signage, due in the next few months, should help to draw more people in.

Crowd it attracts: Nearby office workers, expatriates, businessmen and young couples.

Check out: Villa Bali (9, Lock Road, tel: 6473-6763), a gorgeous, sprawling restaurant and bar set amid trees that makes you go 'Am I in Singapore?'.

Handle Bar (1, Lock Road, tel: 6475-9571), one of the oldest F&B outlets in the village, popular with bikers for its unpretentious atmosphere.

The Turquoise Room (7, Lock Road, tel: 6473-3655), a pretty Mediterranean-style restaurant perfect for that lazy Sunday brunch.

Rating: ***

----------------------------------

Familial feel to the place

GREENWOOD AVENUE

What it is: A stretch of shophouses tucked into a quiet suburb of terraced houses in Hillcrest Park, off Bukit Timah Road.

Lana Cake Shop has been at its location since 1975 but otherwise, the area has been transformed. Reservations-only Shiro Japanese restaurant opened in 2001 and the Les Amis group's Sebastien's bistro staked out a spot in 2002.

Despite the upmarket entries in the dining stakes, there is a distinct small-neighbourhood vibe. It's the kind of place where you can imagine everybody knows your name, from the pub owner to the butcher.

Why it's hot: Diverse mix of shops and eateries offering everything from seafood to Japanese cuisine to gelato.

Why it's not: The tranquil setting is a little too obscure for some folks - which is perfectly fine with others.

Crowd it attracts: As diverse as the mix of shops - from casually dressed residents to families to couples to executives.

Check out: Lana Cake Shop for Mrs Violet Kwan's famous chocolate sponge cakes (36 Greenwood Avenue, tel: 6466-5315, 6466-8940, advisable to order first); Swiss Butchery for premium meats and cheeses (30 Greenwood Avenue, tel: 6468-7588); and Greenwood Fish Market and Bistro for fresh seafood (34 Greenwood Avenue, tel: 6467-4950).

Rating: *** 1/2

---------------------------------

Lush exclusivity is the draw

ROCHESTER PARK

What it is: Colonial area off North Buona Vista Road with five dining places. Wine bar One Rochester was the first to open in December 2005.

It exudes an air of elegance and exclusivity from its lush leafy surroundings to the restaurants themselves housed in handsome black-and-white colonial bungalows.

The music wafting through the cool evening air adds to the sense of anticipation as it mingles with the delicious smell of culinary concoctions.

Why it's hot: The classy chic of the locale paired with the promise of fine dining either indoors or in a relaxed outdoor setting.

Private events are also popular because of the spacious grounds. One Rochester has handled about 40 weddings and 100 events in the space of a year.

Why it's not: The narrow road and the ongoing construction. A relative lack of choice, for now.

The five establishments include North Border for American south-west servings; Da Paolo Bistro Bar for Italian offerings and Graze for barbecued meats.

Crowd it attracts: Yuppies and expatriates form most of the clientele.

Check out: One Rochester for wine and finger food (1 Rochester Park, tel: 6773-0070) and Min Jiang At One-North for modern Chinese cuisine (5 Rochester Park, tel: 6774-0122).

Rating: ***

---------------------------------

Former British barracks gone hip

TANGLIN VILLAGE

What it is: British barracks during the colonial days. Between 1972 and 1989, used by the Central Manpower Base as the site where young men went to enlist.

Later became home to Samy's Curry Restaurant and several furniture shops. Things took off in 2003 when two wine bars - Wine Network and The Wine Company - opened. Now, there's a whole slew of eateries, bars and rustic hangout spots.

Why it's hot: Sits at the edge of town but is an oasis of calm with its sprawling grounds and elegant old buildings.

Why it's not: Located off Holland Road, but quite a way inside, if you don't drive it's a hassle to get to and from.

Getting from one outlet to another requires some walking. In the evening, it can get eerie in some of the unlit places.

Crowd it attracts: A mostly English-speaking and trendy crowd of executives, expats and young folk

Check out: Angel's Share (01-23, Block 10 Dempsey Road, tel: 6471-9595). Newly opened, this little gem of a bar tucked at the end of a single-storey building is a great place for some peace and quiet, with your favourite wine.

Hacienda (13 Dempsey Road, tel: 6476-2922). It looks like someone's backyard garden, but while this chill-out bar appears cosy and casual, the tempo can go up quite a bit on nights when it features DJs on its decks.

House (8D Dempsey Road, tel: 6479-0070). A spa, restaurant and bar rolled into one, all housed in a stunning three-storey building.

Rating: ****

---------------------------------

Mish mash of old and new

HOLLAND VILLAGE

What it is: Between the late 1930s and 1945, it was a military village. In the 1950s, farmers set up makeshift roadside stalls to serve locals staying in the nearby wooded areas.

Today, it is a bustling mix of banks, places where you can get traditional Chinese therapy, specialist ice cream or where you can wine and dine at sleek, modern eateries.

Why it's hot: Everything's in one place: Cold Storage for groceries; health and beauty stores like Watsons; hair salons such as Toni & Guys and Color Bar; and a dizzying array of food choices from the humble Ipoh hor fun to sashimi to Lebanese delights.

Plus Holland V has always had a trendy yet relaxed ambience.

Why it's not: Parking is a headache. In 2002, 32 carpark lots were removed; then, in 2004, a further 116 lots went. The authorities have put in another 157 lots since then, but this has not eased the problem.

MRT works are also a nuisance, bringing with it noise, dust and traffic flow interruptions.

Crowd it attracts: From Japanese housewives with kids in tow to local university students to students from nearby foreign schools to folks from nearby HDB estates.

Check out: 211 Roof Terrace Cafe (04-01 Holland Road Shopping Centre, tel: 6462-6194).

If you think Holland V lacks rustic spots, visit this charming rooftop cafe where trees and plants soften the skyline.

Eski Bar (46, Lorong Mambong, tel: 6469-6180). The freezing cold Eski Bar is ideal for downing vodka or tequila shots while staying cool, in both senses of the word.

Fosters - An English Rose Cafe (277 Holland Ave, tel: 6466-8939). Fosters serves nice English meals but its appeal lies in its quiet and romantic alfresco area with tiki torches and a little fountain with goldfishes.

Rating: *** 1/2

Party Crazy

16 Sep 2007, ST

Fancy birthday parties are a ballooning industry. But it's at the cost of the personal touch, say some parents

By Emily Lek

FORGET simple, cosy celebrations at home to celebrate children's birthdays - nowadays, amid smaller families and the resulting cosseting of kids, things are getting way more elaborate and expensive.

Cookie-baking, art and craft or Barbie-themed fantasy parties are some of the party options, amid a ballooning party planning industry.

Some besotted parents seem happy to fork out anything from $300 for a standard package to thousands of dollars for a customised party to mark junior's Big Day.

As an example of the birthday craze, party planner Joseph Then, owner of Party Wizardz, told LifeStyle about one client who, three years ago, booked the entire Acacia restaurant in Bishan Park for her child's birthday.

The thing was, her son was just two years old - barely old enough to feed himself, let alone know he was dining at a restaurant. And the bill? $20,000, most of which went to the costly Saturday night rent.

Of course, most parents would not cough up such a huge amount just for a kid's party, and indeed some Mums and Dads whom LifeStyle spoke to were horrified at such indulgence.

One, technical coordinator Carol Yap, 31, who has a two-year-old son, made the point that elaborate parties are expensive and not as personal. She says - and many would agree with her - that 'a birthday cake and simple family meal will suffice'.

On the other hand, given some parents' urge to splurge, it's no wonder that Singapore has at least 15 children's party planners. Some have packages that offer everything from food to party rooms, while others just provide the entertainment.

Even companies with a different focus, like culinary school at-sunrice and music school Kindermusik Asia, are jumping on the party bandwagon. And 10 industry players LifeStyle spoke to said they receive at least 30 per cent more party bookings a month compared to five years ago.

The reason? Rising affluence, they say. Clients like Madam Awyong Poh Twan, a 47-year-old mother of two, also point out that the fact that 'everything is well taken care of' appeals to busy, time-pressed parents.

So for her nine-year-old daughter's birthday this year, the manager of a publishing company 'outsourced' the work to Go-go Bambini, a children's entertainment centre at Dempsey Hill.

She paid $475 for a premium party package that included food, decor, games and access to its play area for the kids.

These days, 'play' is more than tykes in a sandpit. For example, Go-go Bambini has a Graffiti Party, where kids scrawl on white T-shirts, while its Pinata Party sees them whacking candy-loaded pinatas - wire-mesh figures with sweets inside.

At Fantasy Parties, kids can choose from 50 party themes like Barbie, Nemo and Harry Potter.

The latest on the kids party scene is ice cream chain Ben & Jerry's, which opened an outlet in March. McDonald's says party services 'continue to be in high demand'. But simple games like treasure hunts have given way to upbeat 'dancing games'.

Party Wizardz' Mr Then recalls: 'A young girl wanted me to replace the magic show in the package with dance lessons,' he recalls. 'She was a huge fan of High School Musical.'

Doting Mum Irene Loi, a housewife in her 40s, engaged party planner Mr Bottle's KidsParty to organise an army-themed affair for her 10-year-old son Brandon's birthday last year.

She spent $7,000 on the Sheraton Towers bash for her only son, including lucky-draw gifts from Japan. This year she plans a cruise ship party - as some might say, that takes the cake.

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Party people

GO-GO BAMBINI

Where: Block 8 Dempsey Road, 01-15, Tanglin Village

Party packages: Five packages. All include a party room with host, food and access to the play area

Price: From $375 for a weekday package to $575 for a Pinata or Graffiti Party for 15 people. Pay more for extra guests.

Contact: 6474-4176 or www.gogobambini.com

SCOOP U, BEN & JERRY'S ICE CREAM-SCOOPING ACADEMY

Where: 02-08 United Square Shopping Mall

Party packages: Make your own waffle cones, ice cream burgers or mini heart ice cream cakes. Some packages also include milkshake- and smoothie-making.

Price: From $550 for the Waffle Cone Party for 10 people.

Contact: 6732-6996 or e-mail bnjrocks@yahoo.com

FANTASY PARTIES

Where: 6 Ridgewood Close, 03-03 Himiko Court

Party packages: Three types: Basic, Standard and Deluxe. Choose your own theme and costumed gamesmaster. Customised packages are also available.

Price: From $350 for the Basic package for up to 30 people.

Contact: 6467-0249 or www.fantasyevents.com.sg

PARTY WIZARDZ

Where: 627A Aljunied Road, 09-03 Biztech Centre

Party packages: Three types: No Frills, Gold and Platinum, which includes a centrepiece balloon sculpture and gift package for the birthday child.

Price: From $299 for the No Frills package for 20 people.

Contact: 6544-3067 or www.partywizardz.com

MR BOTTLE'S KIDSPARTY

Where: 61 Teban Gardens Road, 02-03 Teban Place

Party packages: The Standard, Superb and Splendid packages include popular magician Mr Bottle's magic show, balloons and goodie bags for everyone. Expect face-painting and games in the Splendid package.

Price: From $490 for the Standard package for 20 people.

Contact: 6515-5921 or www.kidsparty.com.sg

AT-SUNRICE

Where: Fort Canning Centre, Fort Canning Park

Party packages: This culinary school's Big Brain Birthday Party teaches six- to 12-year-olds to bake one of these items: French apple tarts, rainbow cookies, banana bread, chocolate chip cookies or brownies.

Price: S$40+++ per child (minimum of 20).

Contact: 6336-3307 or www.at-sunrice.com

KINDERMUSIK ASIA

Where: 163 Tanglin Road, 03-11B Tanglin Mall

Party packages: This music school's party programme is packed with music and movement, in the form of circle dances, instrument play-alongs and singing,

Price: From $300 for a one-hour session for 15 people.

Contact: 6467-1789 or www.kindermusik.com.sg/birthday

MACDONALD'S

Where: Over a hundred outlets islandwide.

Party packages: Indoor, Outdoor and Takeaway parties available. Includes party invitations, gifts, games and a party hostess

Price: From $6 per child on weekdays for the Indoor party (minimum of 15).

Contact: www.mcdonalds.com.sg

Banana, Fondue and Cheese

16 Sep 2007, ST

By Chris Tan

Going bananas

Q What kind of flour makes a crispy coating for deep- fried banana fritter?

Sim Guek Lun

A I have to admit that I've never been a fan of weapons-grade crunchy goreng pisang, as it inevitably tastes astringently alkaline.

Many recipes call for alkaline water for enhanced crispiness.

But I've found that bicarbonate of soda or baking soda yields results that are just as good if not better, and less mouth-stripping.

Out of all the formulas I came up with and tested, the clear winner for taste, appearance and crunch was one that was inspired by an old Thai recipe.

First, peel the bananas and slice them 1.5cm thick. Next, heat the oil.

While it is heating up, sift 100g rice flour, 30g glutinous rice flour, 30g mung bean flour (hoon kuih flour), 3/4 tsp bicarbonate of soda and 1/2 tsp baking powder into a mixing bowl.

Add 4 Tbs freshly grated coconut, 1 Tbs white or black sesame seeds, 2 Tbs sugar and a pinch of salt.

Slowly dribble in cold water, whisking constantly, until you get a very thick, creamy batter.

Don't overdo the water. Dip and fry the banana pieces immediately until deep golden brown. Drain on a rack in a well-ventilated spot.

Three last points:

# Use slightly under-ripe bananas as ripe ones contain too much moisture and will get soggy quicker;

# Make sure there is enough oil so that the banana pieces can fully float; and

# Don't expect the goreng pisang to stay crisp for long. Eat them within 15 minutes of frying.

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Fond of fondue

Q I have made cheese fondue using Cheddar cheese and some flour for thickening, but it did not turn out well. How do I make a good one?

Masayu Saiman

A Put away the Cheddar, for starters. That is the most English of cheeses and fondue is devoutly Swiss.

The version most familiar outside Europe is the pearly-smooth Swiss blend of Gruyere and Emmental (above) cheeses.

The basic proportions are 200g of cheese to 125ml of dry white wine, to 1 tsp cornstarch or potato starch. Other ingredients you can add to taste are kirsch (cherry brandy), lemon juice and garlic.

Heat the white wine in the fondue pot over low heat until just below the boil.

Slowly sprinkle the finely grated or diced cheese, add lemon juice and starch, dissolved in some cold wine. Stir constantly until the cheese is melted and smooth. Adjust the heat so that the fondue stays warm and liquid, and stir frequently as you eat.

Baguette cubes are mandatory for dipping.

To make an alcohol-free cheese fondue, use a mixture of one part apple juice and two parts water in place of the wine

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Say cheese

Q I bought a block of Parmesan cheese from the supermarket. After cutting off a portion, I wrapped it in a plastic bag and stored it in a refrigerator. After two months, a bluish-green mould appeared around the sides. Is it poisonous?

Doris Ng Lay Hian

A When handling cheeses, touch them as little as possible, and only with clean utensils.

Try these storage methods for Parmesan:

For storage of up to a week, wrap the block of cheese in a layer of clean, dry paper towels. Then place it in a plastic container large enough so that there's some breathing room around the cheese. Cover and keep in the vegetable drawer or the main fridge.

For storage of two to three weeks, wrap the cheese tightly in plastic wrap, then put it in a plastic container and chill it. If mould is growing, unwrap, slice off and discard the mouldy bits. You can still eat the rest. Pat the cheese dry with clean paper towels if it is damp, then quickly rewrap, re-box and chill it.

Singapore's humid air eventually makes hard cheeses flabby, so I wouldn't buy more than a month's supply of good Parmesan at a time.

Wine comes to heartland

16 Sep 2007, ST

You know Singapore's wine culture is maturing when you can pick up a bottle of red on the way to the hawker centre or the mini-mart

By Huang Lijie

WINE shop co-owner Ronald Foo, who runs Wine Fella in Toa Payoh with his father Peter, was pleasantly surprised when five people attending a recent seventh-month dinner auction held near his shop popped by and bought wines to go with their meal.

'They were not your stereotypical yuppie wine drinkers, but meeting the needs of a growing wine culture in the heartland is why we chose to set up shop here,' says Mr Ronald Foo, 43, whose nine-month-old store is located below a block of HDB flats in Lorong 4.

At least four new wine shops have opened up in HDB estates in the last year to capitalise on the burgeoning interest in wine drinking in the heartland.

Like coffee shops that sell beer, these wine stores need to apply for liquor licences from the Liquors Licensing Board through the police, to sell wines for consumption either on or off the store's premises.

According to HDB wine retailers, the increasing availability of wines in supermarkets and neighbourhood eateries has fueled this interest but they say the heartland market remains to be fully tapped.

Seizing the opportunity, established wine retailers with shops in more upmarket areas have also branched into public housing estates.

Wine Wise, which has a three-year-old store at the Rail Mall in Upper Bukit Timah, opened another outlet near Tiong Bahru wet market earlier this year.

Denise The Wine Shop, which has 14 outlets located in various private residential areas and shopping malls, opened its 15th store in Woodlands last week.

Mr Eric Chew, 50, owner of seven-year-old Euro Link Wines and Spirits in Toa Payoh, which opened a branch in Whampoa West last year, says: 'By moving into the residential blocks, we make it even more convenient for customers to buy their wine and enjoy it in the comfort of their homes.'

These heartland wine shops have also grown the number of wine lovers in the suburbs.

Mr Danny Tan, 44, a manager in a golf course, only started appreciating and buying wine after Wine Fella opened in the HDB block adjacent to his Toa Payoh home early this year. Previously a beer and hard liquor drinker, he now buys a bottle or two of red wine from the store fortnightly.

Denise in Woodlands also plans to cultivate a wine drinking culture in the community by rollling out introductory wine classes and wine-tasting sessions at the store.

The challenge of selling wine in the heartland, say retailers, lies in keeping the cost affordable for their price-sensitive consumers.

They are helped in this by the lower rents for shop units in HDB blocks, which may be as much as 80 per cent cheaper than similar sized stores in downtown and mall locations.

'I sell my wines at a 20 per cent lower mark-up than downtown stores because my rental is relatively cheap,' says Euro Link's Mr Chew, who pays less than $4,000 per month for each of his outlets and prices most of his wines between $15 and $20.

The bulk of the wines sold at five heartland wine stores, are priced between $20 and $30, mostly for everyday drinking.

As for competition from supermarkets, wine retailers remain generally upbeat.

Wine Fella's Mr Foo says: 'About 80 per cent of the wines we carry are made exclusively available to us and are not available in supermarkets. They mostly come from boutique vineyards in South Africa for example, which we've sourced ourselves.'

Mr David Lim, 36, founder of Denise The Wine Shop, has 'a good gut feeling' about the potential for wine shops expanding into the heartland.

He says: 'While our outlet at Woodlands is an experiment to test the market's response, I'm already scouting for the next location, which will possibly be in Tampines.'

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Prices are lower than in town

WHERE to find wine shops in the heartland:

Euro Link Wines and Spirits

Block 85A, Lorong 4 Toa Payoh, 01-324; Tel: 6255-7271; Open: 11am to 7pm (Mon to Fri), 11am to 5pm (Sat, Sun and public holidays)

Price range: $15 for a bottle of Franzia, a Californian red wine to $150 for a bottle of vintage French red wine.

Euro Link Wine Station

Block 34, Whampoa West, 01-09; Tel: 6392-5536; Open: noon to 6pm (Mon to Sat and public holidays, closed on Sun)

Price range: Same as above.

Wine Fella

92 Lorong 4 Toa Payoh, 01-274; Tel: 6352-2415; Open: 11am to 2pm and 6 to 8pm daily

Price range: $16 for a bottle of Chilean red wine to $150 for a bottle of Tommasi Amarone from Italy

Wine Wise

Block 57, Eng Hoon Street, 01-86; Tel: 6227-2118; Open: 11am to 2pm and 6 to 10pm daily

Price range: $18 for a 375ml bottle of Australian red or white wine to $44 for a 750ml bottle of Australian port

Denise The Wine Shop

30 Woodlands Avenue 1, 01-02 and 01-18, The Woodgrove; Tel: 6367-2633; Open: 11am to 11pm daily

Price range: $30 for a bottle of Kaesler, an Australian white or red wine to $2,000 for a bottle of vintage wine from Burgundy