Singaporean Favorites at Peppercrab Restaurant

Peppercrab at the Grand Hyatt Dubai is an accurate representation of Singaporean cuisine.  The infamous locale of Singapore is an amalgamation of its residents ranging from Malaysian, Chinese, Indian, and European, and it's cuisine is an extension of that. This restaurant with it's welcoming facade and warm ambiance was a complete surprise, although it's reputation preceded it from many previous visitors.  I had the pleasure of enjoying this scrumptious meal with a couple of friends and we did some serious damage at the table. I wasn't able to photograph each item, simply because the aroma had enticed us to indulge before I could grab my camera to capture the moment. 

For starters, one of the most addictive dishes in pan-asian cuisine is the Fried Calamari with Salt and Pepper. No matter which restaurant I go to, if I see this item on the menu, it MUST be ordered.  Everyone has there own take on it, but the key ingredients are chillies and deliciously fried calamari! Peppercrab did justice to this favorite fried treat of mine.

The assorted satay with achar peanut sauce lontong was another common item seen on many Malaysian/Thai/Indonesian menus, but the Singaporean way took the best of all three worlds and combined them into this tasty treat.  The satay was a variety of beef, lamb and chicken, cooked to a juicy perfection.  The "acahr peanut" sauce was a tangy take on the Thai peanut sauce I had grown accustomed to.  They also served it with this lontong-is a dish made of compressed rice cake in the form of a cylinder wrapped inside a banana leaf, commonly found in Malaysia.  The texture worked, although it lacked in flavor, a little more seasoning cooked have served that component well. 

Next up were the Singaporean Roasted Duck Pancakes with cucumber, Spring Onions, and Hoi Sin Sauce.  Also commonly enjoyed in many Chinese restaurants, and this one stayed true to it's origins.  The pancakes were slightly more dry than usual, but the roasted duck was full of flavor as was it's crispy skin, that added that special touch when nestled into the layers of this great little "wrap". 

 The moment I have been waiting for, the star of the show finally arrived, the delicious Singaporean Peppercrab! The variety of crab itself is known as a Mud Crab smothered in black pepper, fragrant chili, and chili sauce......WOW! Getting down and dirty and enjoying this delicacy, to its fullest we rolled up our sleeves and tied on our bibs without any cares in the world.  Licking fingers and slurping up the succulent crab meat was completely acceptable in this elegant restaurant, but to be honest, there really is no other way.....The sweetness of the mud crab meat, paired with this aromatic and flavorful sauce was exactly what I had imagined it would be, foodie bliss. 

A couple of the other flavorful dishes we enjoyed were the Wok fried Singaporean Stir Fried Noodles, Soft Shell Crab, Spicy Prawn Curry, with fried Singaporean buns.  The only bit I was able to capture here were the fried Singaporean buns.  The Noodles were just the right balance between a curry and noodle dish.  With the strong essence of spices tossed with the egg fried noodles, and juliened vegetables, there was no stopping once this dish hit the table.  The Softshell crab was another decedent dish, covered in threads of wok fried butter, it felt like an artery clogger, but also put a BIG smile on my face.

These little beauties below, were just the icing on the cake.  often found in Chinese dum sum, asian style buns are commonly steamed.  These little morsels were a take on the traditional Chinese buns with a twist.  The base was similar, but they were actually deep fried for a unique flavor, texture, and richness.  It was paired with the spicy prawn curry as a vehicle to enjoy the sauce, however, they are rich enough to just enjoy on their own. 

Pictured below is Peppercrab's version of Air Batu Campur or Ais Kacang, a sweet Malaysian dessert consisting of shaved ice with palm seeds, red beans, sweet corn, black jelly, and sugar syrup.  For my Singaporean friend, this was a treat, for me, I would say this is more of an acquired taste. Many different layers of flavors and textures, and with the distinct red bean taste standing out, I understand why people from Malaysia to Singapore enjoy it so much.   

Although this was my first time at Peppercrab, the sights, sounds, smells and tastes were all strangely familiar to me.  From beginning to end they delivered on every course.  Some dishes more exotic than others, I felt a comfort level with the food and could easily enjoy it on a regular basis, that is if my waistline will allow it! 

For more information please click on the link below, you are in for a treat!

Peppercrab at Grand Hyatt Dubai

http://www.restaurants.dubai.hyatt.com/restaurants.php?restid=29&cat=RT

 

Best Of BiCE Brunch

The infamous BiCE restaurant in the Hilton, JBR Dubai is known for it's authentic Italian style hospitality and even more so, it's traditional Italian fare with a modern touch.  BiCE has recently introduced their Campari themed brunch every Friday, with a range of Campari cocktails and hearty feast of delicacies done the true Italian way.

The concept is to share a medley of starters and then to select one of the 3 main courses (also to share per every 2 ppl) to celebrate the family style festive meal.  I have listed some of my favorites below, but to really understand the entire gamet, you must indulge at the BiCE campari brunch, it's a right of passage in Dubai.     

As I mentioned, BiCE is known for their hospitality, and they really do spoil their guests with an overwhelming selection of starters ranging from the "BiCE Style" carpaccio below drizzled with their special Venetian sauce, this dish never seems to dissapoint at any meal. 

This colorful pile of fried goodes consisted of everything from Calamri to shrimp as well as Zuchini all served with a spicy tomato sauce.  Now I am a firm believer that anything fried is always tasty, and this dish proved that very point.  The only down side to fried food, is that it can be very filling, but the batter and variety of items in this dish was the perfect balance that allowed us to enjoy, but didn't keep us from indulging in other tasty treats at the table.

Another traditional dish, anyone can recognize at this point is the Caprese salad.  A staple at any Italian eatery, you can do no wrong with the creamy buffalo mozzarella, fresh tomatoes, and the sweet basil on top with a touch of extra virgin olive oil and pesto sauce, this is one of those items you expect on any Italian menu, and one can revel in it's simplicity.

Next up is the pasta course, we were given a selection of three, but the 2 below really stood out.  Since I am a sucker for anything with Truffle, the ravioli to the left checked the box there.  A Ricotta and Spinach Ravioli with a creamy truffle sauce and topped with truffle shavings....rich and hearty, one or two pieces is sufficient if you want to save room for your mains.  The dish to the right is the Paccheri shellfish in a simple oil, garlic, and peperoncino sauce.  It really is the simplest food that stands out sometimes, but to make simple food taste good, good quality ingredients must me used.  The tender fresh pasta combined with the seafood were the exact flavors I look for in a simple pasta dish. 

Now, if that wasn't enough food already, we still had the mains to go.....

Amongst the selections were the beautiful Salt Crusted Sea Bass (pictured below), a Mixed Grill Platter consisting of meat, and another consisting of seafood.  My table went all out for the two seafood choices, and I'm glad we did! Seafood is always the lighter way to go, and after already having such a hearty selection of starters and pasta, it was better, since we wanted to save room for dessert:)

No meal can be complete without a dessert in Dubai (whether you are on a diet or not) The BiCE desserts have alwasy been something to look forward to, and this time was no different.  They offered the quintessential Tiramisu (which was gibbled up before I could take a picture), the Panna Cotta with Raspberrie sauce and of course the Chocolate Souffle.

The Panna Cotta, silky and smooth was sweet and creamy, as a panna cotta should be.  Veyr few places can actually get the recipe correct.  It takes just the right ratio of gelatin to cream and the picture you see here is the accurate result of that.

The chocolate souffle, although common on many menus, is a fail safe item.  There will always be a request for this no matter where you dine out.



Overall the BiCE brunch was a delicious day!  Make sure you visit with a group of foodie friends that like to eat.  That really is the best way to take advantage of all the gourmet delicacies that await at this pictureque restaurant in one of the most desirable locations in town!

J'Ador Amador

Amador Restaurant located at the Park Rotana in Abu Dhabi is a hidden gem.  The brainchild of Michelin starred chef Juan Amador, this restaurant flaunting "Avant Guarde" cuisine is truly something special. 

To begin we were presented with 2 Amuse Bouche.  The first was this colorful display below which emulated the taste of an oyster.  Interesting compilation of ingredients complete with unusual tastes and textures, I can honestly say, I've never tasted anything like it before...... 

"Oyster" Cucumber Gellie, seaweed brittle, foam

The second amuse bouche was the fillet of sardine below served with a crispy garlic breadcrumb crust  frozen gazpacho quenelle and a touch of herb oil.  At first bite this dish didn't work for me.  The stark contrast of the chilled gazpacho against the sardine was too extreme and didn't allow the natural flavors of the sardine to shine.  However, once the gazpacho melted, the flavors began to meld, and the dish harmoniously came together.    

Sardine with a chilled citrus gazpacho

Having already enjoyed two amuse bouche, we decided to share just one starter, and as it came to the table we were impressed with presentation immediatley.  This flawless dish with colorful components did have the wow factor.  Underneath the gellie, was the perfectly seared scallop nestled warmly ontop of the parsely puree. Packed with elegent flavors and a pristine presentation, these chefs were not messing around!

Scallops with a parsley puree and gellie

Next up, we had another touch of elegance with this gorgeous carmelized Black Cod.  Now, Black Cod has grown in popularity over the years after first being introduced by Chef Nobu.  However, from Okku, to Zuma, Caramel, and even Teatro at the Park Rotana have perfected their own recipes always with a touch of sweet miso.  The crispy exterior and tender inside was well balanced and really took an alternative approach to the many other black cod dishes I've tried in the UAE. The carmelized chicken livers that lay atop the cod, weren't really complimenting the dish, but I enjoyed them anyways as a little added bonus to this already tasty dish.  

Black Cod with chicken livers

As a palette cleanser, we were served this Pomegranate Sorbet garnished with gold flakes and a champage sauce, it could have served as a dessert as it was so sweet.  Aside from the sauce, the sorbet was divine, and did the trick cleaning our pallettes for what was to come next. 

Our last course was the lightest yet most substantial order of steak I had ever seen.  A delicate cut of Kobe Beef Loin cooked to a beautiful medium temperature topped with a steak tartar, japanese radish, yuzu foam, and sesame teriyaki sauce.  I still haven't figured out how this or the black cod fit into avant guarde european cuisine, but the flavors and execution were spot on.  Menu's in Dubai are overwhelmed with Wagyu beef, but very few actually honor the original king of  beef....KOBE!  I was just happy to see it on the menu, and even happier that it had been prepared so well. 

Kobe Beef with a sesame teriyaki sauce with steak tartar, yuzu foam

After we finished our meal, we wanted to skip the dessert, but after the chef insisted we try their signature Spiced Milk with Beet Root Custard, our curiosities had been piqued, and we couldn't resist a taste.  A vegetable I am not usually fond of, I never thought I would eat beet root in dessert form, but i guess it just makes sense.  Beet root is a naturally sweet vegetable, and Amador has extracted that sweetness combined it with spiced milk in a gorgeous silky custard like form I've never tasted before.  Even the color was attractive, clearly an extension of the natural beet coloring. 

Spiced Milk with Beet Root Custard

Just to show off, Chef also sent out the lovely little macaroon below with a wasabi white chocolate filling, just lovely!  And to finish we couldn't leave without trying the cotton candy dusted with beet root powder.....simply genius!!!!!!!

Beet Root Macarons with a wasabi and white chocolate filling

The meal at Amador was one of the most meticulously prepared meals I've had since Gourmet Abu Dhabi last year.  A Michelin Star chef right here in the outskirts of Abu Dhabi preparing his culinary masterpieces is too good to be true, but it IS!

A restaurant that needs a little more foot traffic could do very well in the coming year as we see the tourism and events in this part of town growing exponentially. Looking forward to returning for more delicious meals at this landmark restaurant in the UAE, especially for that beet root dessert! 

Elegant Epicurian Summer 2012

In addition to the casual fare I was also indulging in some elegant foodie affairs while on holiday.  This next post summarizes my summertime excursions in Boston and New York as some of the most consistently tasty restaurants that never fail to impress in the flavor department.  First on the list is Stella restaurant in South Boston.  I have been a regular at Stell on Washington street, since my good friend Kendy Amazon introduced me to it back in 2007.  It can be classified as modern Italian fair with a touch of rustic here and there.

The dish below always lingers on my pallete, Spicy Mussels / saffron cream / roasted peppers / white wine / garlic, it's rich whoelsome cream base melding with the saffron make it one of the most mouth watering dishes I've ever had.  The mussels are served out of shell and are easier to enjoy in this iressistable sauce.  From the sweet peppers to the fresh herbs and the rustic grilled bread used to mop up all these gorgeous flavors is the perfect dish.  I enjoyed it as a starter, but s double portion could easily be enjoyed as a main course.

For my main course I enjoyed the Pan Seared Sole / potato and leek ragout / sweet corn crema / baby spinach. Corn is also one of those ingredients that's a sure sell for me when paired with any menu item. This combination of Sole along with the sweet corn cream and potato and leek ragout was satisfying.  The Sole was beautifully cooked, crispy on the outside and delicately flaky on the inside.  Balanced and filling, the perfect dish!

Now onto dessert, at this point sharing was the only option, so the Warm Pecan Pie / Caramel Crème Anglaise / Vanilla Gelato seemed like the perect choice. The warm flavors of pecan and caramel were literally singing out to me, and the right choice it was! Crispy, crunchy, sweet and creamy, all the elements one looks for in a dessert and much much more!

Sushi is always a necessary culinary experience anywhere you go, and fortunately, Boston is know for it's fresh seafood, so there was no question about deciding on a dinner destination.  This was my first Duozo (located on on Dartmouth street in Back Bay) experience, the maki rolls were great including a scallop kiwi, toro torch, and Boston Roll (with Lobster of course) however, the miso mushroom soup lacked the usual salty seaweed flavor i am used to enjoying and softshell crab tempura a little soggy and a littly too crabby, dissapointed, I just focused more on the maki instead.  Overall, the restaurant has a fantastic vibe in a prime location, so as a destination, Iwould go back!

One of our regular places to hang out in Boston is the seaport area, with its colorful and abundant restaurant choices, there are plenty of things to see and do at this one stop partying stop.  Temezcal always tops the list though in terms of price point, ambiance, and food selection.  The Zuchini blossom stuffed empanadas was unusual, and flavorful.  The egenrous portion was large enought o share, so my friend Elizabeth and I indulged in this yummy treatto start with. Some of the dinner choices includes a traditional Chicken Mole Poblano made with a mexican chocolate based sauce and chillie barised chicken.

My declicious main dish below was the fresh cod filled with shrimp & crab, cilantro, with a watercress-lime aioli.  Cooked beautifully and glistening in the light, this dish sayed true to authentic mexican cuisine.  The burst of ethnic flavors along with the gorgeous seafood textures were exactly what I was craving at that moment in time.  Temazcal has become a favorite summer timespot becuase of its strategic location and festive atmosphere.  It's perfect for a celebratory night out, and one particular person's birthday (Shabnam Saeed) we have been celebrating for the past couple years at this venue is always satisfied with the outcome. 

It's Wedding Time!  Summers are always popular for weddings, and this time, it was a classy affair to remember.  With hibiscus bellinis and lobster cones to start off the evening, we knew it was going to be a marathon of decadence on this beautiful Saturday in early August.  Sanya Fanous (the bride) and her family always throw a good party, from their 4th of July BBQ's to pool party's, and even casual gatherings at their beautiful Framingham home, the Fanous family is notorious for quality entertainment. 

Below are just some of the treats we enjoyed at this gorgeous celebration of matrimony, and no summer time Boston wedding would be complete with out an abundance of seafood around! 

Keeping with the seafood theme, we also had to make sure a Lobster roll was on the agenda.  The best place to have one of these, other then harborside or in Glouceter, MA is B&G Oysters on Tremont in the South End.  Barbara Lynch has revolutionized New England cuisine at this quaint little gem. Served in a buttered brioche along with salty and crispy double fried fries, I dream about this dish often:)  

 No seafood restaurant in New England, big or small, would be complete without a extensive selection of local oysters.  This is as fresh as it gets! B&G Oysters takes pride in their fresh supply and keeps them neatly orgainzed in this little nook for their open kitchen concept.

Another meal to remember was the DelFrisco's experience.  Known for their southern style hospitality and pricey steaks, eating a meal at this top notch restaurant was something we weren't prepaired for.  Surprisingly elegant and consisitng of an array of flavors and proteins (other than steak) we thoroughly enjoyed this birthday celebration for Mr. Steve Sylvester.   The Seared Scallops and Shrimp Scampi were classic steak house dishes, but had an extra dimension of flavor which added to the aroma of the restaurant.

The hearty Crispy Duck Steak with a Cherry Sauce was enjoyed by 9 month pregnant Asma Syed, but even she couldn't finish this generous portion size. There's nothing wrong with doggy bags in this part of town, so we all enjoyed left overs the follwing day as well. 

Now, if you follow by blogs regularly, you have gathered I have a particular affinity for mexican cuisine.  I tried to pack in as much as possible this past summer, becuase it's not readily available in the UAE. This particular restaurant in the West Village has to go to the top of the list for Mexican.  The fresh guacamole was served with two compliementary sauces a smoked cashew and arbol.  All I can say is WOW!  The guacamole, which was fresh and tasty was great, but nothing next to these original and flavorful sauces. 

After the guacamole, we opted for  the "lunch special" starting with a selection of salads and soups plus a main course consisting of a variety of tacos and tortas.

Again, I am a sucker for anything with fresh corn, so the Tomatoes with Sweet Corn and Arbol Chile Vinaigrette salad was the obvious choice.  The fresh ingredients, creamy cotija cheese, and spicy dressing made this lunch sstarter really stand out.

Amongst the taco selection were the Skirt Steak with Mojo de Ajo (toasted garlic, orange juice, cumin) Fish Tempura with Cabbage and Lime Mayonnaise,and Chicken with Crema and Salsa Verde (tomatillo, cilantro, serrano)  The Skirt Steak was tender and juicy with all the rights notes, the fish tempura were a close second, but found it needed atouch more of the lime mayonnaise. In third place came the chicken taco, creamy and textured, but didn't really match up to balance and flavvor as the other 2 taco counterparts.

 When you think of good food in New York, people often turn to Manhattan, but Brooklyn has proven to be up to par with it's sistering borough on the culinary front, but always boasts a more economical price point.  I was fortunate to be amongst foodie friends that lived in the neighborhood for many years, and were enthusiastic about this traditional Italian spot in the heart of Park Slope on 5th Ave. We walked in early on this particular Sunday morning, and everything seemed to be working in our favor.  The table for 6 was ready and waiting for us, as we sat down to our delicious Italian brunch feast.  Below are a couple of starters to begin with we shared a gorgeous Insalata di Farro with fresh summer tomatoes, basil, olives, onions, and a touch of EVOO with a splash of lemon juice. 

My choice was the sweet summer corn and tomato soup with torn bread and fresh basil. The soup was full of testure and aroma, however lacked a little salt for my liking.  The freshness factor was present, but it could have used a few more hours to simmer to really develop a deeper flavor. 

Because we were at an Italian restaurant, we had to have a couple orders of pasta on the table.  The group decided on 2 different selections, one consisting of a home made tagliatelle al Ragu and the Ricotta Cavatelli with a lemony goat cheese and Parmigiano.  Needless to say, both thos plates were wiped clean after 6 hungry diners had a go at them. 

For main courses, we were again spoilt for choice.  I went for a traditional Creamy Polenta with Sauteed wild mushrooms, Braised Greens and a Poached Egg topped with Parmigano.  This dish was so rich, i felt like I didn't even put a dent into it, but it was worth every bite that I could take. 

Some of the other entree selections included this succulent Duck Confit Hash seasoned with shallots, thyme, served with two poached eggs, Yukon gold potatoes, and crispy duck skin.  My mouth is watering just writing about it.  If only there was a way to fly this over to Dubai.....

This dish was a beauty, a cripsy polenta cake with two poached eggs, wilted spinach, tomato sauce topped with crispy bacon. Peter Sylvestri not only enjoyed his dish to the fullest, but also made it dance to the beat of his rumbling stomach (before getting stuck into it)! A feast to say the least, with plenty of satisfied customers.

Back to Boston's culinary adventures.......still thinking about the fabulous New York eateries, and it was brought to my attention that a very cool and kitsch spot was recently revamped in the outskirts of Boston.  Still under its original ownership, Strip T's had been around in Watertown since 1986, but when the owner's son returned to his hometown after building his culianry portfolio with the likes of David Chang of Momofuku, they had no idea what was in store for them......

We started with an order of Fried Japanese Sweet Potatoe wedges topped with fresh herbs and sea salt and served wih a light mustard aioli mix. Crispy on the outside and mushy on the inside.  These potatoes could have suffuced as my meal.  We aslo ordered a mix of mushrooms lightly sauteed with garlic and fresh herbs.  I don't know how they do it, but the crispy texture on the outside and soft inside is the only way to enjoy these beauties. 

Each entree ordered at the table stood out in it's own right.  The King fish with sauteed summer squash radish and avocado was an unusual mix, but somehow all worked very well together. The very familar grilled skirt steak with chimichurri, pickled peppers, creamer potatoes, and artichokes was a steal at $19

 Even the classic burger had it's own twists with smoked miso, lemon aioli, and pickled onion, you can see where and how the momofuku training has come into play. 

I decided to go with the mussels as my entree.  I normally only take mussels as my starter, but on this particular day, they seemed to be calling out my name.  Meticulously plated and seasoned to perfection, I am glad I went with this option, which allowed me to save room for the fantastic desserts that awaited.....

With it's quirky name and it's eclectic menu, Strip T's is now my new favorite spot in Bean town.  The mains were all fantastic, and the desserts didn't dissapoint either.  With the beautifully plated goat's milk panna cotta with raspberry and coconut cake and beside that the fried brioche donut with blueberry pastry cream, and lemon frosting.....yummy yummy in my tummy!! 

 All this indulgent eating over the course of the month just proves, life is too short, so enjoy every moment of it!  I make the most of as many culinary experiences I can, and now that I can explore them all through this blog, it makes me feel blessed that I have been able to accomplish and review so much in such a short span of time.  There's never an opportunity I don't document or share in one way, shape, or form.  I'm glad that others can learn from this as much as I do.