Plenty of awesome noshing this year!
New restaurants are mad sprouting, talented chefs on the rise, cusines made incresingly nouvelle & progressive... there's never an end to my list of wanna-eats. The gastronomical rides, whether good or bad, were all memorable experiences.
Here's a round-up of my 2009 favourites (some yet to be blogged); Food so lovely, so etched in my mind that i swear can pacify me anytime. Bon Appetito!
I'm not a big fan of red meat but if there's pork done like any of this 3 above, i would gladly chow them down... and even go for seconds! Omg all i could say about that Charcoal grilled Black Pork i had at
I'm a sucker for tomato-based seafod pastas AND very particular about them. Fresh seafood, decent homemade pasta & quality roma tomato sauce are the criterias to hit. Cugini's complex, robust Seafood Pasta was no doubt comfortingly addictive... but Otto's Homemade Tagliolini with Boston Lobster in spicy light tomato gravy was the real stunner.
Edward Voon's White Chocolate Cake with all the bizarre bling blings seemed like swallowing air to me after a crazy 10-course, full-portioned dinner. I even hoped for a second helping. That's how good it was.
And when the guilt-o-meter sounds, its time to switch to Cedele's Pink Beet Cake. "Moist and not so sweet, baked with grapeseed oil & fresh beetroot. One of a kind, great anti-oxidant & nutritious cake." I know cake is still cake but at least there are pinkie beets in there to feel healthy about.
After tasting Seah Street Deli's carrot cake, Prive & Cedele took a backseat. The cake is texture-perfect, not too crumbly or spongy, and generously packed with premium pecan nuts. It's cheese frosting optimally portioned and yum. Unparalled.
But in any case of a carrot cake-emergency, Prive's spongy compact block and the unfailing Cedele slice still satisfies.
Souffles are not commonplace but there are 3 attainable options i can always count on.
I go to Bakerzin for an airy puffy Bailey's Souffle, 1Caramel for the quirky-but-lovely Red Miso Souffle... and where else but Laurent Bernard Chocolatier for Chocolate Souffle? It has converted even a non-chocoholic like me.