Satisfying and Quenching hunger pangs at Slake

Hi Folks, it's been sometime since the Lions have updated a post. This is due to Cute Cute's wanderlust to visit some of his dragon (lizard) friends at Komodo Islands. So we are now back on track and roaring to explore more new places.

A pair of love cats welcome us when we visit Slake

Slake.... to quench and to satisfy.... and also the name of the new joint that replaced The Big Sheila at Swan Lake Ave. Cute Cute was there for a farewell dinner organised to send off one of his colleagues, Ms Buttercup. Looks like Slake's address, Swan Lake Ave, is apt for a farewell, we will be expecting a swan song from Ms Buttercup.

Nope, we don't come together, we just happen to be on the same boat... i mean dish.

When you step into Slake, you will notice a difference in terms of space. A lot more spacious compare to The Big Sheila, Slake has actually expanded the dining area make it look bigger and thus more seating for hunger customers. As it is our first time there, friendly Jeremy and Alicia made an effort to explain some of the food items to us. However, due to the large number of us, to make it simple, we just ordered one of each main course.

Sweet Potato Fries with Truffle oil. Seems to be the in thing nowadays due to health reasons. Crispy, sweet and unique with a hint of truffle oil smell and taste.

Grilled pearl corn. Very sweet and nicely grilled to give it a slight burnt taste.

Asian pesto chicken noodles. When it first came, the Lion thought it was a salad. But as he tucked in, he found the noodles nestled below the veg and chicken. A unique dish that consists of the savory (chicken), herbal (pesto), sweet (pomegranate seeds) and nutty.

Margherita Waffle. Why margherita? Because the waffles has tomatoes in it, just like the pizza. On top of the waffles are small scoops of bacon ice cream. Yeap... you saw it, bacon ice cream. If you have tried bak kwa ice cream, you know what I mean. Sweet and savory and if you like waffles, this is a good dish to try. 

Mr Famous's fav dish!! He immediately requested for a second serving when it's gone. Crackly pork, the roast pork dish of Slake, has a real mean bite for its skin. Crispy and chewy, the pork does have a large layer of fat but the flavors of  pork are all in it.

The Portobello Mushroom Gratin and Slow Cooked US Angus Beef. The mushroom gratin was ordinary and the taste was predictable. The Angus Beef also didn't really make the mark. Apart from being tender, the beef didn't really have the additional special taste unlike the above mentioned dishes.

Another second rounder dish, the Stuffed Squid. The squid was tender and was stuffed with soft brown rice.

74% Dark Chocolate Brownie with Vanilla ice cream. It did live up to its 74% slight bitterness but overall rather ordinary.

The Sticky Date Pudding. Texture of it is like a treacle pie, sweet and gooey.

 

The overall experience at Slake was fantastic and the staff do make the Lion feel very much at home. With cosiness and good food, what else could you ask for?

Slake

15 Swan Lake Avenue

Singapore 455711

6243 6220

Life is Beautiful on Duxton

Blues, jazz, fried chicken, and urm alligators..... All these are synonymous with New Orleans and the state of Louisiana. And newly minted Life is Beautiful seeks to bring some of the soul and spirit of NOLA, with its warm Southern hospitality, to the already bustling Duxton through its casual dining and bar concept. The lion recently picked this venue as the spot to celebrate Mr Stevie Wonder's hatch day. He was hoping to experience a little of the Nawlins’ spirit as they celebrated a friend's milestone in life.

Picture Source: Wikipedia
This man immediately comes to mind - with his gravelly singing and inventive
playing of the trumpet and cornet - when the lion thinks of New Orleans.
Louis Armstrong is a legend.

Wu zao pai, yes, no signboard that hints of its presence at
this intersection of roads in Duxton. But come late and you
might have to wait unceremoniously in line. 
Useless Fact of the Day: Louisiana was named after Louis XIV,
King of France from 1643 to 1715.

Come in a group cos most plates here are meant to be shared. 
It's not straightforward, authentic NOLA fare here but
"new school Cajun & Creole kitchen favourites with a modern
twist".  You can even find "Gator" on the menu, yeap alligator.
Louisiana is home to the distinct cultures of the Creoles and Cajuns.
They are melting pot, rojak cultures. Creole takes a little from the French,
Spanish and African cultures whereas the ancestors of Cajuns came from
west central France and Arcadia.

This place has received gushing reviews concerning their superbly executed cocktails.
Try classic cocktails that pay homage to NOLA's storied history like the Ramos Fizz,
Vieux Carres and Sazerac. Female bar extraordinaire Tyler Hudgens is the brains behind
the tipples and she boasts pretty impressive credentials. Too bad the group decided to
go for beers instead :( hiah... ...

This 4,000 sq ft minimalist space featuring much raw concrete and handcrafted
timber furniture soon gets pretty packed with a wonderful energy and vibe.

Open concept kitchen and bar.

 Live spinning from a DJ.  Just too bad again that lion and friends did not stay
long enough for this. In fact, it was so bustling early into the night that he couldn't
even hear the background music.

Food here is by Switzerland-born, Australia-raised head chef Robert Staedler -
former head chef of Ku De Ta Bali and consultant chef to Singapore's
now-defunct Supperclub. Pecan Waffles with Roasted Beetroot and Onion Jam.
Surprisingly, Lion loved this weird combi. Very pricy at $22 though.

Hangar Steak, smoked corn and butter shrimp salad ($73). This mammoth hunk of
a meat was a challenge to finish even among the 7 peeps. The beef was tender
but came a little too bloody for the squeamish group. Doneness is determined by
the chef.

Pot of Pulled Pork, Crackling and Duck Fat ($21).
Another great side to go with drinks.
The pulled pork was rather salty, so eat it together with bread.

8 oz tin cup fried shrimps ($18). 
The table's favourite snack of the night. Check out the
cool Tito's Vodka mule copper mug flown all the way from Texas.

Buttermilk Fried Chicken ($38). A twist on the traditional dish of fried chicken
and waffles. Here, succulent chicken is coated with waffle crumbs instead and
deep-fried. An interesting take and another must-order dish.

Roasted Bone Marrow Brioche, Horse Radish and Parsley ($21).
They were a little stingy with the bone marrow bits.
It was not the lion's favourite dish as the marrow texture was rather jelly-like
instead of custard-soft.

Overall, the lion would recommend this joint for its good vibe and as an after-work drinking spot to experience a little of that joie de vivre that is characteristic of the region. LIB has certainly broken the mold and spun their own take on traditional NOLA dishes, making the experience a little more extraordinary. The dishes are well-balanced, less heavy handed on spices but definitely not lacking in flavour.

Life is Beautiful

99 Duxton Road

Singapore 089543

Ang Moh Roast at CH叉R

Ang moh sous vide style cooking + Cantonese style roast = Char.  The lion made his way down for a taste test at this new joint. Will it fail his Asian palate? The man behind this restaurant is a Vietnamese-born, UK citizen. He is helped at the helm by a consulting chef who is also his brother. This brother owns a Chinese restaurant in Birmingham, England. Personally, the lion had hoped for some verbal abuse that might take him back to the rudest restaurant in London - Wong Kei.    

 Located underneath an unassuming block of low rise apartments
along Guillemard Road, Char is not difficult to spot. Watch out for its clean
black signage. The hip Tuckshop, who counts HK actress Cecilia Cheung
as its patron, is just a few doors away... ... We wonder if she has tried
this place.......

Waaaah.... Authenticity declared. Ok challenge accepted.

Cantonese Roast given a mod update.

Palate cleanser - lime juice.

Poor little pig... ... doesn't know its fate.

Simple but modern furnishings. Great for family dinners.

Lion and friends got the triple roast platter to share ($20.50).
You get to choose 3 meats out of 4. They picked the roast duck,
crispy pork belly and the special char siew.

The roast duck was a little disappointing for the lion as he's
more of a traditionalist when it comes to roast (his late uncle
was a roast chef). The skin was rendered dry and the meat juicy,
but taste wise, it was nothing extraordinary or to live for
compared to local gold standards around the island.

Special Char Siew.... now this is the highlight. The lion usually
does not like his meats sweet but this char siew was well-balanced
(for lack of a better word). It had a good ratio of fats and the caramalised
glaze was not too overtly sweet. The meat was so tender (thanks to
sous vide?) and was not too charred with a little addictive burnt ends
left.

The roast pork belly is another must-try dish that had been
marinated in a medley of Chinese (and not so Chinese) herbs
and spices overnight. After which, it is roasted on high heat till the
skin bubble. Again, a good ratio of succulent fats, juicy meat and
crackling skin. Nuff said.

 Hot and sour soup ($5).  This classic Sichuan broth is comfortingly
yummy but for those who are not adventurous on the spice trail, do
tell them not to add chilli padi into the soup.

Beef hor fun ($12)..... well, just order if you need to have your
carbo fix.

Verdict? The Char Siew and Pork Belly are worth a try. The lion thinks the char siew resembles the acclaimed version at Overseas Restaurant in KL. Apart from food, there is also a selection of English ciders and beers. A comfy place to have your meal and then wash it all down with English booze.

CH叉R

393 Guillemard Road 

Singapore 399790

www.char.com.sg

Dining from Snout to Butt

The fearless lion wanted a gutsy end to his year. Ever the adventurous gourmand, he recalled the opening of Wolf in town that showcases and serves every part of an animal's body, leaving no scraps to the bin. This is not new territory for a Chinese man well-versed in the art of offal-ish eating. But having not had the opportunity of dining at the esteemed nose-to-tail London pioneer, St John, he wanted a feel of how refined all this Western style gut-hearts-and-all dining could get. But hmm...he could not stomach all these alone and his squeamish lioness was not entirely enthusiastic about it. Undaunted, he managed to get his business associates, Mr LHP and Mr Stevie Wonder, to come along for the ride. He wanted to give Mr Stevie Wonder a jolly good slap on the back as the good-natured guy was equally squeamish about such stuff but open to uncharted waters.
 

With its dark timber tables, leather banquettes and
fine dining setting, the lion could only wonder whether Wolf was
going to be a tame affair. He was more familiar with his usual kuay chap
at the hawker centre. Eating offals and such used to be considered
a rather 'peasant' thing to do. So much for all that snobbery.

And I will huff and puff and blow the restaurant down!

If the lion was not wrong, these helplessly adorable animals
are here to assist the ladies carry their bags.

You have very helpful chickens here!

If pigs fly... ... their wings will be served here!

Tame starter of bread. How civilised!

Seared Hokkaido Scallops was one of the few seafood items
on the menu. Just in case, you do have friends who are not so
keen on innards and spare parts, these are the options to
keep them happy. The scallops were plump, fresh and nicely
seared. But come on, Mr Wonder Stevie, you've got to
toughen up that belly!

And here is the Chicken Liver Parfait.
Although the pate came in what seemed like a ridiculously small portion,
it was so intense and rich that 3 grown men were hard-pressed trying
to polish it off. The pate went very well with the bread, herb salad and
cornichons.  Smooth, creamy and palatable; it ended off with a slight tinge of
bitterness. Mr LHP and Lion gave thumbs up for this, while Mr Stevie could
not stomach a second bite. Not for the uninitiated.

Pig's Head and Trotter Brawn. This reminded the lion of the gelatinous
Teochew Pork Trotter Jelly (zu jiao dong) but it was a lot meatier. Tender trotter
meat and flesh from the pig's head is set in aspic (jelly made from meat stock or
consomme). The lion and Mr LHP's verdict? A very well-done terrine worth
savouring again, especially with the ingenious side of Pommery mustard.
Mr Stevie's verdict? Alright, but he will not order it. Holler!  

Finito!

The two men decided to cut the now-withering-under-pressure
Mr Stevie some slack and went for the tender Pork Collar with fried capers and
chimichurri.

Go for the excellent wood-smoked Kurobuta Pork Chop instead.
Pinkish to retain its tenderness; it was cooked according to the chef's
recommended doneness. This sizable slab is juicy and succulent with
the right amount of tasty fats.

Now for something that's more hardcore - the Grilled Ox Tongue!
Having tried ox tongue at a number of places, the lion considers himself a
 connoisseur of sorts in this department. Most tongues tend to be a little on the
tough side due to the muscles. What a well-used organ! However, the grilled
ox tongue at Wolf was so decadently tender, it was very much like tucking into
lean meat! You will not have difficulty cutting into this. No weird gaminess at all.
The herb butter also went well with the tongue, giving it the added creaminess.
Mr LHP and the lion's verdict? Definitely worth another try.
Mr Stevie's verdict? Not too bad but the thought of it puts him off.
He will not reject a few pieces offered to him though. Hooray!

Finally after all those indomitable meat dishes, it was time to settle
for something sweet. The Ginger Rice Pudding Brulee was rather
straightforward and ordinary with just a slight hint of spicy ginger.
The lion wished he had ordered something else instead.

Mr Stevie took comfort in the Eton Mess. Chantilly cream, meringue, pistachios
and... black pepper marinated strawberries! Wow! A stickily sweet mess but the
taste of black pepper seemed to be lost somewhere. Overall, an interesting dessert.

Mr LHP took the Pear Tarte Tatin and it did not disappoint.
Apart from the generous serving, the pears were poached soft
and caramelised sweet.

A latte to end off the wonderful meal.

The lion has heard that Wolf, nose to tail dining, would be slowly introducing more unconventional cuts for intrepid eaters.  Feedback from fellow foodie, Mr Business Times, was that it was an admirable effort but paled in comparison to the experience at St John. Overall, the lion really enjoyed his time here. It fed the cravings of hardcore offal fans, like Mr LHP, and offered a non-threatening platform, with tamer buffer dishes, for the more squeamish who are just curious as to how far they can push the limits of tolerance for gutsy dishes like these. The lion suspect it's more psychological rather than a matter of taste.

Wolf, Nose to Tail Dining

18 Gemmill Lane

Singapore 069255

https://www.facebook.com/wolfnosetotail