Saturday, August 11, 2012

Broadcast HQ

It is rather unexpected to find this in Little India. Though the menu is limited, it can be forgiven with the quality of the food. Anyway, this place seems more like a chill out spot after work rather than a fine-dining restaurant. The walls and lightings are designed to give a kind of western 60s feel. And with the light groovy music playing in the background, dining was more than simply an enjoyable one.
 Crack & cheese w truffle ($16)
Odd name for a Mac & cheese dish. Generous servings of shaved truffles makes this dish smells heavenly. The baked top cheese crust must be why it is call "crack" as u can literally break through the cheese crust with a fox. Lots of macaroni but became a little dry as one dig into the base of the dish.
 Broadcast ST-Louis Style Ribs ($30)Greedy as we are, we chose two sauces: tamarind and maple syrup; miso and black pepper. The black pepper taste was overwhelmed by the miso. So I personally prefer the tamarind Aka Assam sauce.

 As one has been warned, this can serve 2-3 mouths.
Served alongside with a slice of toasted bread which is rather bland, some nice unique coleslaw, and an average potato salad. Well, the arrangement was different from the picture from the magazine review though...
 
Claypot louisiana dirty rice with Chinese sausage($12)Don't really like it being called "dirty" as it kinda has a racist slant. But the taste does not lose to our Chinese sha Bo fan. Very fragrant. chicken liver also added into it.
 Broadcast Buffalo wings with Hanabero & Celery ($18)about 3 wings and 3 drumlets. Deep fried, crispy on the outside and juicy on the inside. Hanabero sauce, which is made from a kind of intense chilli, is not very spicy but taste like a slightly sweet BBQ sauce. Couldn't find my celery so wonders if it has been blended into the sauce.
BROADCAST HQ
109 Rowell Road
Menu and contact can be found @ http://www.broadcasthq.com/ 

(I apologise for the poor lighting of the pictures here.)

Tuesday, August 7, 2012

空中の懐石

The taste of inflight meals can be quite predictable or rather unappetizing due to the high altitude. And often they are heavily seasoned than the usual meals.
And so,ordering the hanakoireki meal offered on board a flight can be quite daunting as one can't imagine what will be served but yet one aspect that can be assured is the variety and the number of ingredients used.
 

The Japanese meal is divided into two sections , the first layer or box is called Ichi no jyu , consisting of all cold dishes.
In kaiseki cuisine, the first dish would be called 先付.here, it consists of grilled eggplant,simmered octopus and baby ladyfingers(okra)
酢の物、vinegared dish of grilled eel oshizushi, bayberry simmered in red wine(the small red ball at the top right hand corner) , sweet pickled myoga ginger
強肴: egg roll with grilled eel, salmon roll with cucumber
面:粗面somen noodles with garnishes
The noodles were fine and smooth but the piece of fish was rather tough.




二の重: a mixture of warm n cold dishes (I find this more tasty than the first box)

八寸:steamed pike eel,pike eel roll with kelp,taro potato,sweet prawn and edamame


炊合せ:simmered winter melon,carrot flower,green beans,pumpkin,minced shrimp
口取り:南蛮漬けhorse mackerel,grilled leek , grated radish with sweet vinegar
焼き物: grilled flounder w crusted egg yolk, marinated white gourd
ご飯:steamed rice with sweet ayu(fish) and soybeans
止め腕:red miso soup (surprisingly intense but not salty)
dessert: yuzu mousse with berry sauce

The pictures are listed according to the menu and I guess that is also the order to eat the dish and they are usually served separately and not placed together at one go in a box. Indeed not only a visually appealing but appetite-satisfying kaiseki meal!
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