Izakaya the "social sushi" house at JW Marriott Marquis, Dubai

Upon arrival at this funky Japaneses concept, we were warmly greeted by the hostess and friendly members of staff.  They walked us into the nicely lit restaurant,with eye catching wall hangings and cool colored cusions.  It almost felt as if we stepped into a night club, as everything from the walls to table and chairs were black in color, illuminated by a green colored backdrop and not to mention the costume clad servers all wearing mis matched shoes! The most colorful of them all was the signature, "wasabi girl" who wore a blue/greenish colored wig, green dress, and striped knee high socks! It was a feast for the eyes.....

As we casually walked to our table, all the service staff shouted and welcomed us from across the dining room.  We sat down, and the hostess explained that "Izakaya" dining is all about the atmosphere.  Everyone in the rstaurant engages with the guests to make it an all around lively experience, and that it was.

 The menu was extensive and contained everything from Sushi to Teppanyaki, Robatayaki, Noodles and Rice, and Tempura of course!  Spoilt for choice, we started with some appetizers and the quintessential edamame are a standard part of any Japanese order.  Izakaya served up 3 varieties, a plain, sea salt, and curried which was my favorite.

 Also included in the starters was the tuna tataki, executed beautifully and perfectly balanced, this little bite covered all the bases.  The lightly seared tuna, with a dallop of avocado, a dash of fresh wasabi, garlic chips, prepared *"Zuke" style topped with Ikura or Salmon roe. 

*In the old days when refrigerators were not around, many sushi chefs immersed their raw sashimi in soy sauce for a few hours, so the sodium prevented the sushi from spoiling too quickly. This is called the zuke method and it is an old fashioned preparation.  (http://www.sushiencyclopedia.com/blog/2007/10/09/soaked-fish/)

 For comparison purposes, we also ordered the "Beef tataki" wrapped vegetables with a mustard sauce. The glistening rare rolls of meat arrived at the table, and my mouth started to water. Those perfectly pounded out slices of beef wrapped delicately around the julliened vegetables were prepared meticulously.  The mustard sauce served with them, was concentrated and really packed a punch, Imuch prefered the tataki on there own, with the sublte ginger and soy accents.

 This next dish was recommended by our server, is the hotest ticket item on the menu, and when it arrived at the table, I knew why! Initially turned off by the name, *"Okonomiyaki" a traditional Japanese pancake, I was expecting something very generic. On the contrary, this dish was far from ordinary, it was ALIVE, literally.  Topped with Bonito flakes (Katsuobushi), the hot savory pancakes danced before our eyes.

(*The batter is made of flour, grated nagaimo (a type of  yam), water or dashi, eggs and shredded cabbage, and usually contains other ingredients such as green onion, meat, octopus, squid, shrimp, vegetable, kimchi, mochi, or cheese. Okonomiyaki is sometimes compared to an omlette or a pancake and may be referred to as a "Japanese pizza" or "Osaka soul food : http://en.wikipedia.org/wiki/Okonomiyaki)

We order a mix of Nigiri, rolls, and sushi to understand the range of the sushi master's skill, and I am happy to report they were up to standard. I ordered the Volcano hand roll which consisted of salmon, avocado, tobiko, and siracha.  Overwhelming full of flavor and texture, I enjoyed this roll, but found, as most handrolls go, it was pretty to look at, but  messy to eat.  The yellowtail was as fresh as could be, and the Unagi as always was smothered with a sweet Japanese BBQ sauce, which I have grown to love.

And of course if there is an order of sushi on the table, there will be wasabi!  Izakaya has gone as far as keeping a member of staff solely dedicated to the task of bringing this fresh Japanese horseradish to each and every diner in their establishment.  In addition to this cool and quirky touch, they have also created a video that hit the social media scene when the restaurant first launched.  JW Marriott Marquis is in tune and up to speed with all matters of on-line trends that not only boost the business, but give it credibility in the on-line market which has a much further reach than traditional forms of media.   

Tempura is another one of those dishes I hestitate to order, under the pretense that I will be eating something boring.  Izakaya did it again with a very "uncommon" presentation by keeping everything authentic.  Served with green tea powder, grated daikon, and Japanese pepper all provided as condiments and flavor enhancers to the common bowl  of tentsuyu you will often find served along side any tempura, my taste buds were heightened by all the additional compenents to this mix of deep fried items. 

In the interest of comparison, I had to order the miso cod.  All too frequently found on menus across the globe, and especially here in Dubai, it is a go to item for most people.  As this fish dish goes, it's open to any chefs interpretation, and varies in execution and presentation.  Izakaya proved to keep thing authentic with the artful Japanese approach of cooking and presentation in this entree, which was not only visually stunning, but also tasty.  The miso and sweet mirin flavor was rather sublte in this version of the dish, but I also think becuase of the various components and pairings it was served with, it had to be.  The thinly sliced pepper strings,dehydrated fish skin, Ginkgo nuts, and Daikon all added somehting unusual to the texture and final outcome of this cod.

 Last but certainly not the least is the dessert.  From my past experience with Asian style desserts, I have not particularly enjoyed much of anything besides Mochi and the occassional green tea ice cream.  That being said, green tea has recently been taking the world by storm as it is now available in may various forms from lattes and milk shakes, and now, even in a cake.  Green Tea Tiramisu is a fusion of cuisine and technique, and it does so beautifully in this well comprised sweet.  Creamy, sweet, tart, and delicous, it hits all the right notes for an unusual confectionary item. 

Izakaya is funky and an all around treat, the staff and ambiance make this restaurant concept worth the visit.  We had a lovely eating and although ate extensively, didn't leave feeling uncomfortable, just pleansantly full. 

For more information, check out the Izakaya website by clicking below:

NYC finds and favorites Spring 2013

Talde in Park Slope, Brooklyn was a great all around meal.  Talde is an original concept restaurant created and operated by Dale Talde a former contender on Bravo's Top Chef, Chicago.  Talde of Phillipino decent tapped into his Asian roots to bring to the table a nuance of pan asian flavors done unconventionally, yet overwhelmingly well. 

Since this restaurant opened, it has been the talk of the town, and in order to secure a table, one must arrive an hour or two before dinner time to add your name to the list.  Weekends will gurantee you a minimum 2 hour wait, so you might be safer stopping by here mid-week for the unique cuisine Chef Dale and his team are preparing.

The Kung Pao Chicken Wings with peanuts and house-made buttermilk ranch were sticky and sweet and fried to perfection. Coated  with the tangy sweet and spicy fingerlicking sauce that makes people coming back for more. 

My other favorite here was the Lobster Tom Kha with coconut milk, rice noodles, and corn. Being a native New Englander, I am likely to order anything with lobster.  I am always curious to experience the execution of such a delicate ingredient, some due justice and others dilute the natural succulence of this jewel of the ocean.  I am happy to report Talde has done me proud, and paired this morsel of goodness with just the right amount of heat and spice that allowed the lobster to be the shining star in this dish.  The natural sweetness from the coconut milk, infused with a hint of Thai Basil and paired with this shellfish delicacy made for one of the tastiest broths I've ever had.

Caracas is located on the corner of 1st Ave and 7th street with a modest store front and a quaint dining space the size of someone's 1 bedroom NYC apartment.  However the vibrant energy and magnitude of food that comes out of the tiny little kitchen is immense in its level of personality.  This little Venezualan concept in the East Village is somewhat of a hidden gem, mostly known to locals, and because of it's no reservation policy, getting a table is sometimes a longer process than one wants when they're hungry, but let me assure you this arepa bar is worth the wait.  Lucky for us, our timing was perfect, and we waited just a few minutes for a cozy window seat.

The quality of food and price points really can't be beat, especially in a city like Manhattan where there are an abundance of commercial chain restaurants charging extortionate amounts of money for something that resembles food, but was probably pulled out of the freezer and microwaved before it arrived at your table. A restaurant like Caracas, owned and operated by Maribel Araujo and Aristides "Gato" Barrios, is an extension of their love for food.  Their passion to serve authentic Venezualan cuisine outside of their native country just goes to show how wonderful the city of NY really is! Achieving the flavor profiles they enjoyed in their homeland in a completely foreign environment was a challenge and accomplishment they did gracefully and tastefully.

We ordered the guacamole, with house made plantain and taro chips.  It had a much smoother texture than the "Mexican" style Guacs I'm used to, but still equally as delicious.  You really can't go wrong with avocado in anything.  It was actually the chips that created a unique combination of texture and flavor paired with the guacamole that made this authentic venezualen styls snack really shine.

Although there are options other than *Arepas at the **Caracas Arepabar, we stuck with the classics.  I went for the Vista al mar, an arepa filled with pan-seared tilapia, garlic infused olive oil, pickled red onions, radish, and a cilantro, parsley, oregano spread. The burst of flavor from the bold pickled onions and super concentrated herb spread along with the savory warmth of the fish complete with the soft and crunchy arepa it was all enveloped in was a medley of beautifully balanced flavors my palatte is always in search of.  Looking modest in size, I opted for a second one as well, since the waitress did inform us 1.5 arepas per person was sufficient, but to be honest, the one was enough!


*According to Wikipedia "Arepa is a flat, round, unleavened patty made of corn flour or flour which can be grilled, baked, boiled, fried, steamed, etc. The characteristics vary by color, flavor, size, and the food with which it may be stuffed, depending on the region. Arepa is a native sort of bread made of ground maize (or flour), water, and salt which is fried into a thick bread. It can be topped or filled with meat, eggs, tomatoes, salad, cheese, shrimp, or fish depending on the meal. Breakfast egg or cheese are the most common arepa fillings."

**According to the restaurant an "Arepa  resists definition. They are the result of a relentless dedication to homemade quality slow food. Straight from Venezuela, with New York temperament, stuffed or plain, arepas can be a snack or a meal, exotic or familiar. Their versatility is probably their only constant and the reason why in Venezuela they are at the center of every meal; from breakfast to lunch, dinner, and the occasional after party treat."

Another fun East Village find is Big Gay Ice Cream, a NYC original which started out as a little ole truck which made its way around the city and is now creating an ice cream empire with 2 shops, one in the East and the other in the West Village.  With menu items such as the "Salty Pimp" and "Bea Arthur", they aren't just fun to order, but actually deliver in the flavor department as well!

Rainbows and Unicorns are a plenty in this cool little dessert spot.  There is limited space to stand, so for everyone's convenience and to maintain ice cream euphoria, there is a "bouncer" like character standing outside, monitoring how many people from the line are allowed inside.  With a brand such as Big Gay Ice Cream, you wouldn't expect anything less from their employees, so the bouncer and all the ice cream servers alike were over the top and loving their jobs!

Just being there put me and everyone  else there in a good mood! The energy was bursting in every corner of this well lit place as the staff spun and danced after every order was placed.  We were having such a great time, entranced by our surroundings, as we watched our "live entertainment" in awe, before we knew it our ice cream arrived!

American Globs was my treat of choice, with vanilla ice cream, pretzels, chocolate chips, and sea salt, what a combination! My friend Angela Gaspar (a well known Photographer in NYC) and I shared this humongous order. There was so much going on with this cone, they had to actually lay it down on a tray and serve it with a spoon. No matter how it was served did not matter, it was the perfect treat with notes of sweet and salty yumminess, i am continuosly craving.

 For a Birthday treat my friends decided to take me to The Stanton Social on the LES of Manhattan.  The place was buzzing with an electric current found in most trendy Manhattan eateries.  The menu was diverse with items like Maryland Jumbo Lump  Crabcake 'Corn Dogs’ and Potato & Goat Cheese Pierogies with a caramelized onions, truffle creme fraiche, I was intrigued! The mastermind Chef Chris Santos created this as a sister restaurant to Beauty and Essex, a very popular LES spot.  I looked forward to the evening as 6 of my closest friends joined me in celebrating my special day.

As we had a mix of palattes at the table, we ordered a variety of dishes to suits everyones tastes.  A restaurant such as this is best with large groups in order to maximize on eating capacity.  The waitress was also extremely accomodating, and informed us that although most dishes were portioned out for 5 ppl, she could add in extra pieces per dish, a la cart in order to easily serve our table. 


The highlights of our starter selection are pictured below, and we then realized we had ordered more than half the menu items as the evening proceeded.  The baked spanakopita was done in roll form (left) with the approproate cheese to spinach proportion.  The pierogies (right) were baked with a crunchy texture rather than the traditional soft and doughy form  I'm used to, but worked well.  The introduction of goat cheese into this traditional Eastern European delicacy was an excellent move, and the carmelized onion just brought it all together.  Also pictured were the red snapper tacos with creamy avocad and spicy mango, ideally this would be one of my go to items on any menu, but next to all the bold cheesey flavors, it just couldn't match up to the rest of the items. 

The star of the show really were thes French onion soup dumplings.  Prior to dining at the restaurant, I had done my research on The Stanton Social, only to find the most talked about item were these little beauties. Plated perfectly in this sectioned off round dish, each little dumpling sat in it's little individual bowl coated with cheese and finished off with a garlic crouton.  It was creative, tasty, and easy to eat! Definitely one of my favorites of the evening.

The other wonner that night was suprisingly the Lamb Souvlaki.  Not usually my go to item, but special requested by my friend, the tender and well seasoned lamb was as savory as could be! Accompanied by the cool tzatziki and a squeeze of fresh citrus it hit all the right notes, and made for a tasty modern (mini) rendition of the Greek classic.

One of our server's recommendations was the seasonal Spring Pea Ravioli.  Not only were the seasonal flavors fresh and vibrant, they were also satisfying and healthy in these hand made pasta pillows which were gobbled up instantly.  The sauce was a light brown butter sauce and baby mache salad on top.  I am happy that we ordered a seasonal special, as most of the other items we enjoyed that evening were pretty heavy and hearty, this was surprisingly refreshing!

ABC Kitchen has always delivered each and every time I have eaten there. It features "a changing menu that is locally sourced and globally artistic in a fresh and articulate space", so what's not to love! Whether it's the farm fresh vegetables executed to perfection, or the decadently creative sweets at the end of the meal, this place knocks it out of the park every time for me.

The seasonal item of the month are *ramps, so naturally, ABC Kitchen had them featured in several different forms throughout there menu.  Brought complementary to our table was this crusty sourdough bread topped with a ramp puree, goat's cheese, and carmelized onions.   

*A ramp is an early spring vegetable, a perennial wild onion with a strong garlic-like odor and a pronounced onion flavor.

I have been on this crab kick lately, and when I saw Crab Toast with Lemon Aioli on the menu I simply had to have it! The perfectly pan toasted sourdough bread was dressed with a generous serving of the luscious peekytoe crab lightly seasoned with mayonaisse, lemon, dill, sea salt, and topped with a dallop of lemon aioli.  The creamy crab paired with the crunchy sourdough bursted with flavors despite the simplicity in its preparation.

Another simple yet flavorful pairing was the homemade Ricotta with Rhubarb Compote, what a pairing! Similar to the abundance of ramps on the menu, rhubarb was a close second.  The saltiness of the cheese alongside the sweet and tartness of the rhubarb was a smooth and flavorful treat!  The dash of the superb quality olive oil made this more of a savory dish, but I could even imagine having this as an after dinner treat as well. 

Scallop Carpaccio with sea asparagus, fresh dill, parsley and lemon was fresh as can be!  The presentation was gorgeous and the flavor profiles were appropriate together.  However, as far as scallop carpaccios go, I would have to say my favorite is still at La Petite Maison in Dubai.

I don't normally order pasta for a main course, but after seeing the unusual pairing of Bowties with Kasha and veal meatballs, I was intrigued.  Kasha, also known as buckwheat cereal (groats) is commonly paired with bowtie pasta and served with onions and a rich brown gravy (Kasha Varnishkas) in  Ashkenazi-Jewish culture as "soul food".  This is Chef Jean George's take on that classic with a dallop of sourcream, fresh parsely, and grated nutmeg, he has done justice to the original and created a unique dish bringing  the humble meatball to the forefront of haute cuisine.

The obsession with lobster is almost as bad as the obsession with crab, and when a whole lobster is presented straight from the wood oven, roasted with oregano, and a lemon chili vinaigrette, you must simply engage. Cooked and presented as picture perfect as could be, this crustacean was so elegant, I feared to even take a bite.  The sweetness from the fresh herbs brought out the succulent beauty of this seafood, and the sublte heat balanced it all in a harmony of flavors i could enjoy every day of my life.

Writing about pizza always comes straight from the heart.  It is one of my most favorite things to eat, and when it's done as lovely (and healthy) as this, it should be recognized!  A whole wheat dough topped with a forest of mushrooms, fresh oregano, Parmesan, and a farm fresh egg makes my mouth water just thinking about it.  The texture of the meaty mushrooms against the chewy dough and finished of with the egg yolk makes for the comfort food I often dream about.  Salty, savory, creamy, and delicious, you won't go wrong with one of these gourmet pizzas.  You could order one to yourself as a meal, or as an appetizer/middle course to share!

Last featured item from ABC Kitchen is the dessert.  How could I not share the simple goodness of this ice cream sundae, but what makes it unique is the salted caramel ice cream, the candied popcorn and peanuts, chocolate sauce, and whipped cream.  It was like a fancy Snickers bar sundae, but 100 times better!  The first time I had this sweet treat, I couldn't stop thinking about it for weeks, this time around was no different. Although they have a variety of  very refined confectioanry items, this will always be my favorite.



Saba's 2013 Springtime Signature Dishes

I decided to take a little working holiday this Spring, making stops all over the USA.  I visited friends in NYC, saw my cousin in Atlanta, and even explored the West Coast for a bit.  All along the way indulging and enjoying some of the local eateries.  I also decided to prepare a couple meals for my friends and family per their requests.  NYC was the first stop, and with so many options for groceries, I really had to narrow down my menu based on the ingredients required.  We decided on Italian, which immediately brought Burrata to mind.  Seeing as how it was heirloom tomato season, I knew this would be a favorite. The brainchild of  Joe Bastianich, Lidia Bastianich, and Mario Batali, Eataly is a premium Italian goods grocery store located on 5th and 23rd in Manhattan.  It's a haven for anyone who enjoys the finer things in life, especially when it comes to quality food products.    

This next dish was something I had been craving ever since my friend and author of food blog Dubai Bites, Nausheen Noor mentioned it to me several months back.  The idea of Meyer Lemon and Jumbo Lump Crab together literally made my mouth water.  I decided to toss these delectable ingredients with fresh pasta in a white wine, butter, and chive sauce, needless to say every plate was licked clean.  This dish is a clear example of beauty in simplicity, I used fantastic ingredients and prepared the components meticulously so each ingredient balanced the next. 

As a side I decided on a gorgeous green.  When I came across broccolini at Eataly, I knew this would be the perfect pairing for this meal.  Blanched then sauteed in a chilli and garlic infused olive oil, these crunchy and healthy veggies added the right amount of texture and completed the meal.

 Next stop was Atlanta, where I found a number of permanent standing farmer's markets all over the city.  My cousin and I hit up the Buckhead farmer's market and found everything we needed.  I was really impressed with the selection of fresh fish at this particular vendor.  My cousin and I had a particular craving for Striped Bass that evening, lucky for her I already had an original recipe in my repertoire that paired perfectly with this mild flavored white fish.   

Pictured below is a perfectly Pan Seared Striped Bass with tomato and leek ragout.  This flavorful sauce also incorporates golden raisins which added a delicate touch of sweetness, which I paired with spicy kale chips. This combination of ingredients was light and flavorful, and also Paleo friendly (in accordance with my cousin's dietary restrictions). Upon first bite, my cousin was in love and satisfied with her meal.

I thought this dish needed a thirst quenching cocktail to compliment it.  So when I came across these luscious Blood Oranges at the Atlanta farmer's market, I realized exactly what I wanted.  Since my tomato ragout had a touch of fresh orange juice in it, i though these blood oranges would work well in mimosas.  The light and refreshing combination of citrus and Chandon worked magically and elevated the dining experience to the next level. 

I also decided to make a more extravagant dish for my cousin as a special 30th Birthday treat.  This dish contains all our favorite ingredients, but executed in a "Paleo" friendly way.  The dish is coconut curry braised short ribs with spiced sweet potatoes and pickled peppers. This dish was partially an experiment paired with a standard Saba Wahid recipe. I first made my coconut curry sauce with the braised goat legs last summer for my grandmother's birthday party.  My cousin and I were craving beef, so I decided to pair the same sauce as well as culinary technique with short ribs.  The sauce started out with a basic mirapoix mix to which I added some leeks.  After those cooked down, I added the coconut milk, organic beef stock, lemongrass, curry powder, sambal, lime juice, galangal, curry leaves, and salt and pepper.  After bring this sauce to a boil and allowing it to simmer for a few minutes, I poured it over the seared short ribs in a deep glass dish and braised it for 3 hours in the oven. 

Tender and falling off the bone, this dish was a huge success for my cousin.  She especially appreciated the spiced sweet potatoes and pickled peppers I paired with it.  This dish was carb free, therefor it was satisfying, but to a point of being comfortably full. 

When I get an opportunity to cook for people who really appreciate the effort i put in, I welcome it with open arms.  It is not only a passion, but a lifestyle for me, and when I get to feed my loved ones, the smiling happy faces are thanks enough for me.  

Culinary Q & A with Singaporean Superstar Chef Violet Oon

Chef Violet Oon is known as an ambassador for Singaporean cuisine. Coined as a food guru and held in high regard across the culinary scene in her native country, Chef Violet Oon doesn't hold back when it comes to expressing opinions about the diverse nature of this delicious cuisine.

I was fortunate enough to get an exlcusive interview with her, check out some of the in depth answers from this one of a kind culinary talent.

1.       For those that might not be familiar with Singaporean food, what is it and how does it differ from Nonya cuisine?

Nonya food offers are a blend of Chinese, Malay and Indonesian flavours. It was developed from early Chinese settlers who inter-married with Malays and now live in Indonesia or Singapore. Singaporean cuisine, on the other hand, is a cultural melting pot of Chinese, Malay, Indian and Peranakan flavours. It offers a multitude of aromas and cooking styles from Halal Malay food to South and North Indian Pratas and Biryani, to Hainanese Chicken Rice and the Peranakan Laksa (pictured below). Singaporean dishes easily reflect the country’s rich multicultural background and it is due to this that Singapore has been dubbed the ‘Melting pot of Asia’.

 

2.       Can you describe some popular dishes that are an emblem of the cuisine?

I would have to say that the most popular dishes are Chilli Crab (picture left) , Chicken Rice (picture right) and Singapore Satay (pictured below), which are the same dishes that I was cooking live at the Singapore Food Festival.

But without a doubt, Chilli Crab is considered one of Singapore’s greatest culinary inventions. It was created by Cher Yam Tian in the mid-1950s when she, on her husband Lim Choon Ngee’s suggestion, added bottled chilli sauce to her dish of stir-fried crabs which she had normally cooked with bottled tomato sauce. This was to be the beginning a Singaporean institution. In 1956, the couple began selling the dish from a pushcart along the seaside. Business was good and they eventually opened a restaurant in 1962 called Palm Beach, at 514 Upper East Coast Road.

Hooi Kok Wah, one of the four local chefs known as the “heavenly kings” of Chinese cuisine is also considered a pioneer of Chilli Crab in Singapore. When he opened the Dragon Phoenix Restaurant in 1963, Hooi had created a more sour version of Chilli Crab that used lemon juice, vinegar, sambal, tomato paste and egg white in the gravy instead of bottled chilli and tomato sauces. This has become the more common version of the dish found in Singapore today.

Chicken Rice is a signature dish with Chinese influences, made of succulent bites of chicken served on fragrant rice.  Singapore Satay – another one of my favourites and perfect for dinner parties – are tasty spiced meat skewers served with a velvety peanut-based sauce. This dish is influenced by the country’s strategic position as a trading post along the spice route.

These dishes are all great representations of the mixture of flavours and cultural influences one can find in a Singapore dish and all of them are mouth-wateringly delicious!

3.       You said you started cooking to keep your family’s food legacy alive, who will you be passing this onto in your family?

As a family we have actually set up a restaurant called Violet Oon’s Kitchen. My daughter designed it and now both she and my son are my business partners. I am very happy with the path we have chosen in that we are now able to share my family’s food legacy with the world. Also, my cook books allow anyone to easily make delicious Singapore dishes at home.

4.       You have appeared as a guest chef on several TV programs, would you like your own show?I very much enjoy being a guest chef on TV programs. Just last month I was a guest chef on Chef Osama’s program here in Dubai. As Singapore’s Food Ambassador I regularly travel the globe promoting Singapore cuisine to international audiences. TV guest appearances are always great fun, but what I love most is cooking for consumer audiences like we did at the recent Singapore Food Festival in the UAE. It allows me to share my passion for Singapore food with other cooking enthusiasts. Food is such a wonderful way to learn about other cultures, and I regularly travel the world making appearances at food events.

5.       How big is culinary media in Singapore?

Food is probably Singapore’s most important cultural export. With So much of our national identity reflected in the unique flavours of our cuisine, Singapore people are really passionate about their food.

Our food media scene definitely reflects this passion.  From dedicated food channels, home entertainment magazines and custom books, to a growing community of professional food reviewers and bloggers, Singapore food media cover a wide variety of interests and tastes. In fact we have a special Food Media Club to support the industry’s journalistic needs.

6.       Let’s talk about the famous chilli crab dish, what makes this dish so unique, and is it easy to make at home?

Arguably one of Singapore’s greatest culinary inventions, chilli crab is a popular seafood dish among locals and foreigners in Singapore. What makes this dish so special is its sensuous, sweet yet savoury sauce, created with a base of chilli and tomato sauces which will electrify your palate and satisfy your taste buds.

The red-tangy sauce is made deliciously fragrant with light flavourings of garlic and rice vinegar, while thickening flour and egg ribbons (produced by adding beaten eggs towards the end of the cooking process) give the chilli crab dish the fluffy texture it’s known for. For extra oomph, order some mantou (toasted buns) to scoop up the thick gravy, which will leave you hankering for more.

The dish consists of deepfried crabs that are served in a chilli- and tomato-based gravy. Mud crabs are normally used and these are usually Sri Lankan, Burmese, Filipino or Vietnamese in origin. However, you can locally source the crabs, and it tastes just as good.

Ready-mix chilli crab pastes have been developed for those who want to recreate the famous Chilli Crab flavours at home and, following the Singapore Food Festival, are now available at LuLu Hypermarkets.

7.       You are currently the author of 3 cookbooks, are your cookbooks available everywhere?My interest in food started off as a journalist and so it was only natural for me to write a cookbook during my career as a chef. My cookbooks are actually currently out of print and I am in the process of writing a new cookbook.

8.       Do you currently have or ever want a restaurant of your own?
I currently own a restaurant called Violet Oon’s Kitchen. The concept behind it is a home away from home, where it is as if you are in your grandma’s kitchen and she’s serving up a perfect dish she has made with all her heart. It has a laid back atmosphere and is the right place to have a good time coupled with good food. It’s located in the centre of Singapore. I am very happy with the result and couldn’t be more proud to share this culinary adventure with my daughter and son as my business partners.

9.       What would be the ideal place for it?
We would love to expand Violet Oon’s Kitchen, first as spin-offs in Singapore. We have been told that the way we serve Singapore food would appeal on an international level – and why not Dubai in the future? The mix of cultures found in Dubai breeds an exciting dining scene, where I feel that Violet Oon’s Kitchen would be welcomed too. 

10.   Singaporean cuisine is under-represented here; do you think it could work in Dubai?
Singapore and Dubai are very similar in that they are both a melting pot of many nationalities. The cultural diversity in both cities means that people are more than happy to try out new cuisines. I think that it is due to this that Singaporean cuisine could be appreciated and would work well in Dubai. The Singapore Food Festival gave the people of this country an opportunity to taste the variety of flavours offered by Singapore, and I found people to be really receptive to our flavours. Who knows, maybe one day I’ll open another Violet Oon’s Kitchen here.

11.   What’s the best thing you ever ate?

As a foodie, I don’t think I can say there is one ‘best’ thing. What I can say is that I am still captivated by the mix of flavours and textures Singaporean food has to offer, and I enjoy it every time I eat it.

12.   If I plan a trip to Singapore, what are the top 10 things I need to eat and see?
If you plan a trip, the first place you need to eat at is my restaurant, Violet Oon ‘s Kitchen! *laughs*. Singapore is such a great place and has such a mix of cultures. You will be welcomed anywhere you go in Singapore and guaranteed a great time!

Once you are in Singapore, it would be a good idea to see the following 10 things:
1. The Botanic Gardens

2. Marina Bay Sands – where you may eat at the many restaurants found in both the hotel as well as the mall – you are spoilt for choice.

3. Gardens by the Bay – where there is a fantastic restaurant you should eat at: Pollen

4. Chinatown – walking around the area is great – you may try Esquina, a tapas restaurant. It’s a tiny place that doesn’t take bookings, but if you get there just 10 minutes before it opens, you will snag a table!

5. Restaurant Andre – this is also found in Chinatown and is the gentrified place.

6. Geylang Serai Market – this is the market dedicated to Malay/Muslims in Singapore and is the heartland of the Malay/Muslim culture. The market is on the ground level and the second level comprises a wonderful array of food stalls selling authentic traditional Malay food.

7. Little India – you should definitely shop at Mustafa’s and walk along Race Course Road and Serangoon Road.

8. Katong, along East Coast Road and especially at the cross roads with Joo Chiat Road – visit Rumah Bebe for a true glimpse of Peranakan shopping and home cooked food.

9. Peranakan Museum

10. Orchard Road – the shopping in this area is great, especially Takashimaya shopping centre, the Paragon, Tangs and Ion shopping mall. It is also a fun place to go if you are a fan of “people watching”.

13.   What was it like cooking at the James Beard House? How many dishes did you prepare?

It was such a great pleasure and honor to be invited to cook at James Beard House around 10 years ago. It is such a fabulous American gourmet institution and spending 10 days there promoting Singaporean cuisine was a privilege. We prepared an array of around five plated dishes served course by course- starting with canapés in the beginning. All together it was a great experience, and I must say, they all enjoyed my cooking!

14.   Will you be conducting any classes while you are here?
I would really have loved to, but unfortunately there wasn’t enough time between all the cooking demonstrations I was doing at both Singapore Food Festival and the Gulfood trade show.  However, if you came to watch me at any one of the demonstrations, I guarantee that you would have picked up a thing or two!

15.   As a Singaporean food ambassador, you have had the privilege to work and travel to many countries.  What’s been your favourite experience so far?

I don’t really have a favourite experience per-se, as each one has been fantastic and unique. But I must say that being here in Dubai has been the most surprising, as I didn’t expect to be so welcomed and feel such a connection to this marvellous city and country!

Word on the Street is Book Munch Cafe

Located in the heart of Jumeirah, across from Safa Park and nestled into the sleek Wasl Square complex, Book Munch is a new addition to the cafe concepts of Dubai.  This cozy little literary cafe is the first if its kind and perfect place for a quite afternoon meal or snack.  Surrounded by colorful accents and books of every kind, one can't help but feel at home in this quaint neighborhood spot.  

 

Upon entering you are greated by a table of mini muffins, breads, and treats of all sorts inculding home-made granola and biscuits.  The menu and all the fine details regarding anything culinary have been created and developed by a fellow foodie friend, Fiona Archibold.  The beautiful finishing touches and gorgeous food display could only be done by a passioante individual and I'm glad Fiona was on the job!

Because of its startegic location Book Munch also offers up take-away options if you'd like to enjoy their menu items in the great outdoors, "The Perfect Package" is a delicious picnic which includes comfy rugs, and free passes for safa park! BookMunch’s picnic baskets contain beautiful food and fresh juices for every taste and age group. A myriad of goodies are included - fresh bread, gourmet sandwiches, a variety of cheeses, salads, fruit, and for after, chocolate pots and the café’s much loved carrot and courgette cake – all washed down with a choice of juice or take-away hot or cold beverage. 

For Lunch, there are many options, But when I saw Carrot and Pumpkin Soup on the menu, it was a no brainer.  It's one of my favorite combinations, and oh so comforting.  The consistency of the soup was good, and the natural colors of the vegetable along with artistic presentation made this an appetizing order.  Served nice and hot, this soup did have an earthy warm taste, but could have used the help of more seasoning to really bring it to the next level. 

With my soup, I also enjoyed a Pear, Gorgonzola, Almonds, and Spinach salad, a nice light lunch combination.  The toasted slivered alomnds were the perfect amount of crunch paired along with the pear and spinach.  I was however dissapointed with the waitstaff for not communicating the cheese substitution.  I was clearly served Brie instead of the Gorgonzola, which also works, but it should have been communicated to me by the wait staff.  Because the cafe is still on the newer side, I understand it takes time to train waitstaff, but it's the attention to detail that can win customer loyalty (even over the food)!

My friend ordered this hearty portion of Spaghetti and meatballs.  After seeing the presentation on this dish, I knew Fiona had a part in plate design here.  The heaping mound of pasta, topped with the medium sized meatballs  peaking out from under the chunky tomato sauce was picture perfect indeed.  It's a dish that is universally pleasing and simple to execute, but it really does come down to the plating.  The use of the deep bowl here added a lot to the aesthetic, and allowed the dish to really stand out as a winner.  My friend throughly enjoyed every last bite!

For dessert we heard great things about BookMunch's famous Carrot and Courgette Cake.  I have to admit, that even as a foodie, this was a first for me.  Carrot cake is one of my favorite flavor combinations, and courgette (Zuchinni) cake is something I enjoyed as a child when or neighbors would bring over freshly baked loaves made with there garden vegetables.  However the combination of carrot and courgette in a cake was a first for me, but not the last.  As you can see in the photo, the cake is quite dense, with no visible air bubbles, and moist as can be.  Topped with the cream cheese frosting and garnished with the cinnamon dusted birdie in the top left corner, my friend and I shared and gobbled up every last bite of the unique and wholesome flavor duo. 

Just to give you an idea of what the interior is like, check out the colorful accents and warm wood paneling that makes this cafe so inviting. The best part about a cafe like this, is that it's kid friendly, so for any Jumeirah Janes out there looking for an afterschool entertainment idea, bring the kids by for story time and enjoy a slice a cake with a cuppa tea for your own little afternoon treat. 

The colors are consistent throughout the restaurant as well as with their extensive dessert selection.  Macaroons galore, bread pudding, as well as the chocolate pots I have been hearing so much about make it difficult for anyone with a sweet tooth to resist.

If you happen to by driving by, or are looking for a fun weekend option, check out BookMunch in the Wasl complex.  They have many options and provde a comfortable environment to hang out and enjoy.   With the Safa Park picnic option, you really should make the most of the season before the hot summer months roll around and indulge in all the tasty treats made fresh from scratch at this lovely neighborhood cafe.