Firebaked Excellence

Fruit & Nut Loaf (L), Sourdough (R)

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This week, our Makan Kaki, writer, homecook and founder of private dining experience FatFuku, Annette Tan returns with another delicious recommendation from her home turf in the East of Singapore. Firebake – Woodfired Bakehouse & Restaurant is an awesome casual dining establishment that has seen packed houses and lots of return regulars since it opened earlier this year.

Cast-Iron Stove from the 1880s!

What’s unique about Firebake is how they cook their food – they are the proud owners of 2 wood-fired ovens built from scratch using fire bricks & volcanic lava, amongst other exotic materials, the better to withstand the searingly hot temperatures of the burning wood within. They also have a beautiful cast iron stove that dates back to the 1880s, sourced from Europe, painstakingly restored, shipped to Singapore and now fueled by charcoal or wood, to produce gorgeous, smoke-tinged dishes.

Built-from-scratch brick oven & loaves

From the wood-fired ovens come wonderfully dense loaves, churned out daily. Sourdough is a house speciality not to be missed. Only organic flour imported from Western Australia is used. Even the wood for the ovens is specially imported!

fruit & nut!

Another absolute must-try is the fruit and nut bread, which is perfect with their mind-blowing chicken liver pate. Annette love, love, LOVES the pate, which is made from equal parts butter and chicken liver, so you can imagine how decadent it is. Funny thing is, while sinfully buttery, the pate is light as air and supremely silky. Apart from luscious, no other adjectives can describe just how tasty, rich and fresh this chicken liver pate tastes! Slather the earthy pate thickly over the sweet fruit and nut bread, and you’ve got a perfect pairing.

Luscious pate with fruit & nut bread
steak with chimmichurri & jerusalem artichokes

In fact, everything on the menu has been created with their house-made, fire-baked breads in mind. All dishes are designed to pair well with the breads, including the thick, perfectly medium rare steaks served with Jerusalem artichokes & Chimmichurri sauce, as well as the mussels & chorizo served in a cast iron pot.

mussels in cast-iron pot

In Firebake, you get an honset-to-God hard working bakery, whose staff return daily, even on off-days to feed the starters (mother dough) & the fires, so that everything runs smoothly and their customers get their freshly baked goods day in, day out. Rejoice! Their famous sourdoughs and fruit and nut loaves are available for takeaway.

Hello, Mother!

Firebake stands out because everything from its people to the equipment has been passionately invested and it really shows in the food. So next time you’re looking for excellent baked breads and hearty meals made from quality ingredients, all cooked to fired perfection, you’ve got to head Eastside to Firebake!

TASTE:
Firebake – Woodfired Bakehouse & Restaurant 
237 East Coast Road Level 1
Singapore 428930
Open Times:
Tue-Wed: 6-10pm
Thu-Fri: 11.30am-3pm, 6-10pm
Sat-Sun: 8.30-11:30 am, 11.30am-3pm, 6-10pm
Closed Monday
Tel: +65 64401228

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3 Michelin Star Dining


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Listen to Violet Oon‘s latest episode about fine dining in Singapore!

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This week, our Makan Kaki Violet Oon (have you tried her latest Satay Bar & Grill yet?) wants to take us on a gastronomic experience to end all experiences – if you have a very special occasion coming up or looking for an extraordinary treat or if you only try fine dining once in your life, you might want to dine at one of the very best in Singapore, 3 Michelin starred Joël Robuchon Restaurant. Violet calls this place “THE WORKS”, a flight of fancy into delights of the palate and in fact, all your senses. Dining here reminded Violet of the heady days of fine dining and entertainment in Paris back in the 80s and 90s, but make no mistake, the food here is not stuck in the past. What you’ll get is sheer perfection – French haute cuisine served in the form of inventive and delicious French classics, premium wines, impeccable service and attention to every detail.

Violet recommends the $298++ degustation menu, which is exquisite but not too heavy on the stomach. And from a chef and restaurateur’s point of view, she believes that the price tag is truly great value for the entirety of the experience, from the luxe interors, ambiance, service, wines and needless to say, sublime quality of food.

First of all, you’ll be dazzled by Robuchon’s famed bread basket, brimming with up to 10 different kinds of bread, from classic baguette, to sour dough, to bacon & onion and more. You’ll have to discipline yourself here, limit your bread intake despite the temptation to sample everything, because there is so much more to come…

Different Amuse Bouche follow –  for example, chilled sweet corn veloute with imperial caviar and golden croutons and then you get a choice of a hot and a cold starter, like the hot seafood bouillabaisse that just sings of the South of France and the chilled king crab avocado cannelloni.

For the main course, Violet was particularly taken by the line-caught crispy fish, or generous whole lobster. But if you prefer a red meat, their baby lamb rack and saddle was a masterpiece.

You can then finish off your meal with a choice of dessert from their ala carte menu, but Violet recommends going for the cheese trolley, where the sheer variety and carefully curated selection is simply jaw-dropping and delicious, to say the least. Follow up your cheese course with the dessert caravan, a multi-tiered wonderland of sweet treats and ice-cream just there for the sampling. But that’s not the end – coffee or tea, done to your liking, round things off, along with more delicate, perfectly formed petit fours.

Keeping in mind that the menus (degustation & ala carte) change regularly according to the seasons, you can be assured of a meal that as been described as “magic” – every dish is painstakingly created and different from the next in flavour and texture. The skill with which every dish is handled and prepared is unparalleled.This is a meal that you simply cannot recreate at home by yourself (unless you’re a 3 Michelin starred chef!) and that’s why Joël Robuchon Restaurant is an excellent choice when you want a luxurious experience that’s worth the money you pay. Violet was most impressed and thinks the 3 stars award by Michelin was well deserved.

TASTE:
Joël Robuchon Restaurant
Resorts World Sentosa
Hotel Michael, Level 1
Open for Dinner: 6 – 10.30pm (Tue – Sat), closed Sunday & Monday, except Public Holidays
Tel: +65 65777888
Reservation: Robuchon@RWSentosa.com

Best Artisanal Bread!

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Listen to this week’s freshly baked episode here!

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This week’s recommendation comes from our Makan Kaki Anthony Yeoh of Cocotte & The Provision Shop and is pretty close to his heart, seeing as it’s a beautiful bakery started by his one-time Pastry Instructor back in his cooking school days. Chef Frederic Deshayes has opened a wonderful French Boulangerie called Do.Main Bakery in Katong, where he and his dedicated team produce luscious pastries both sweet and savoury and possibly the best bread in Singapore.

bread1
2kg Natural Starter Bread
bread3
Baguette!
bread2
Brioche, Challa, Focaccia

 

 

 

 

 

 

 

 

Why? He uses a natural yeast starter for his dough, which he has been developing for quite a while – it’s alive, you have to feed it and nurture it and the longer you develop it, the better the flavour of your dough. That’s why many hard-core chefs travel with their natural starters and literally treat it like their baby! In fact, Many bakeries in France have had the same natural starter for hundreds of years and continue to produce some of the most amazing breads! In America, they refer to this type of bread as Sourdough, but in France, it’s just bread!

So what’s good at Do.Main? Virtually everything from savouries, to desserts to baguettes! But Chef Anthony recommends you try their Natural Starter Bread, which is so delicious, so flavourful and mind-bogglingly affordable! You can see a picture of their enormous 2kg version above, but their 1kg loaf is a mere $10, which in Chef Anthony’s humble opinion, is really cheap – such great value for money considering the amount of work and skill that goes into the making of said bread. You mustn’t leave without taking home a loaf!

But first, the little bakery/ cafe is a beautiful space, so stay… inhale the baking smells, watch the team in their glass jewel box making the breads and pastries by hand and of course taste!

TASTE:
Do.Main Bakery
226 Tanjong Katong Road, 437015
Open Daily except Mondays
Tue – Thu: 8am – 9pm
Fri – Sun: 8am – 10.30pm
Tel: +65 63481406
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Sunday Brunch at UNA

The season for gatherings, parties, friends, families and food is nearly upon us and this Sunday, why not celebrate the holiday season with an easy, breezy, big, brunchy affair at UNA? Makan Kaki Shermay Lee highly recommends the Spanish/ French/ Italian/ Mediterranean Brunch there – it’s absolutely delightful and yummy!
Located in the leafy, Colonial enclave of Rochester Park, UNA is a charming restaurant helmed by Jean-Philippe Patruno, who used to be head chef of wildly popular tapas bar Barrafina in London’s Soho. And now, the same delectable food that set London in a tizzy with snaking queues is available here in Singapore and in a beautiful environment.

Be prepared to eat. Go hungry. It’s gonna be really delicious, thanks to Chef Jean-Philippe’s impeccable technical skills and his ability to cook with real depth and honesty. Tapas and brunch foods may seem deceptively simple to make, but trust Shermay, to achieve this sort of flavour, a lot of experience and know-how is required!


A must-try is the Jamon croquetas (ham croquettes) – light, crispy, panko-coated with an oozy, creamy, piping-hot ham and bechamel interior. They are perfection and always a hit with adults and kids alike. Order lots! You’re gonna have to!


For a decadent treat, how ’bout the slow-cooked egg with smoked mash and summer truffles? Rich, over-the-top indulgence from the yolk, smokey potato and earthy truffle. If you like bread, you’ll love the roasted peppers on toast with spicy, fatty chorizo sausage and delicate quail eggs. Or go for one of their toasted sandwiches! If you want something even more substantial, the Spanish fry-up is hearty, filling and really hits the spot.

Leave room for dessert, especially their Churros! These deep-fried Spanish crullers are hard to find and even harder to do right, but UNA does! Light and crisp, not oily at all, but with enough firmness to bite, the Churros are tossed in cinnamon-sugar and come with a dark chocolate Valrhona dipping sauce.

There you have it, for a beautiful Brunch on Sunday, you really can’t go wrong with UNA @ One Rochester, where Chef Jean-Philippe Patruno serves up his home-styled cuisines from Spain, Italy and France, with a full selection of tapas, starters, mains and desserts, backed with a full bar, signature cocktails, with $48++ for free-flow cava and house wine.

LISTEN TO THIS WEEK’S BRUNCHY EPISODE AGAIN!

UNA
1 Rochester Drive
Reservations: 6773 0070
Open: Mon – Sat 6-11pm
A la carte Mediterranean Brunch every Sunday from 11am to 4pm
http://una.sg/#

 

 

Jaan

This week, our Makan Kaki Shermay Lee wants to share some intel with us. If you want to indulge in a little fine dining without the “fine” prices, the clever way is to go for the lunch set – you should still get the same service, the same top notch quality food, but all at a much lower pricing. So if you’re looking for a place in town with great views, that gives you a really luxurious and indulgent experience in food and hospitality, all without breaking the bank, then you really can’t go wrong with JAAN. They have a wonderful 3-course set lunch menu with coffee for $68 that gives you superb food at a super price.

Interior of Jaan

At the helm is Chef de Cuisine Julian Royer, who has won many accolades for not only himself, but also for Jaan, which has been awarded Restaurant of the Year at the Awards of Excellence 2014, Best Dining Experience at the G Restaurant Awards and is ranked #17 in Asia’s 50 Best Restaurants.

JAAN Chef de Cuisine Julien Royer

Here are are some of his signatures from the Set Lunch menu that Shermay thinks are terrific:

55′ Smoked Organic Egg, Smoked Ratte Potato, Mushrooms, Chorizo Iberico and Buckwheat

For starters, Jaan’s medley of seasonal vegetables are always beautifully presented, perfectly cooked, well-dressed and absolutely delicious. Most people think that vegetables come in a poor second to meat, not so these vegetables, under the skilled artistry of Chef Julien.

JAAN - Zucchini 'Trumbetta'
Zucchini ‘Trumbetta’

The milk-poached white asparagus with organic egg is fantastic, as is the confit of Rainbow Trout or the Spring Barley risotto with Frog Legs. If it’s red meat you’re hankering after, a must-try is Chef Julien’s organic lamb with Orient caramel, violet artichokes and quinoa.

Organic Welsh ‘Rugh Estate Lamb’

Chef Julien has a fondness for coconut, so there’s always some variation of it for dessert, like his tastes and textures in the Choconuts tart. But be sure to try his strawberry sweet treat too.

Strawberry ‘Feuilles A Feuilles’
‘Exotic’ – Pineapple, banana, “cheesecake”

Besides the gorgeous food and views from the top of the Swisshotel, the service there is always consistent and spot-on, so whether you need to entertain corporate clients, or impress a date, or celebrate a special occasion Jaan is virtually flawless in its delivery.

Listen to this week’s on-air episode again here!

Jaan
Level 70, Equinox Complex
Swissôtel The Stamford
reservations@equinoxcomplex.com
Tel: +65 6837 3322