The Provision Shop @ Everton Park

My only foray into Everton Park was for Sebastian's.

And that was a couple of years back.

Since then, the scene at Everton Park has largely evolved into a hipster chic neighbourhood.

Definitely time for an update on this once-quiet and sleepy estate.

In the void decks of HDB estates, it would be a gem to find a mama shop- a candid slang for a provision shop, that sold everything we needed. From basic necessities of bread and newspapers to candies and sweet treats for the lil young tot who's brought along for a walk.

Of course this wasn't about to be a review of a mama shop.

But let's atas my shop.

And call it as it should be- "The Provision Shop"

From hotelier Loh Lik Peng and Chef Anthony Yeoh of Cocette, comes a trendy cafe with details and decorations of old world charm.

And it started right from the outset of things.

A row of colorful chairs from a kindergarten classroom that seemed too small for comfort.

But here, my male models have shown that 

a) it's not just for kindergarten kids

b) it can hold its own weight pretty well

c) grown ups can settle themselves into these comfortably

d) no chairs were harmed before/during/after this photo. :)

White washed brick wall with their namesake.

Wine crate with several chopping boards leaned comfortably off the side.

A wire basket for crossiants

And a pulley system with a Milo tin.

Not for change but for tips. :)

Which spoke volumes for my childhood since there was one just like this at Ah Kong's old provision shop in Desker Road when I was just a tiny bub.

But the display case, was dismal.

If not, tragic.

I was looking forward to looking at boards of handmade treats and sweets as stenciled on the blackboard.

But all I found were these four items, loaves of breads and the truffled mushroom tarts stacked haphazardly at the bottom corner.

Hmm.

I loved that the menu was straightforward.

Hello hot food!

I usually do a flat white.

But after reviews that their latte was uninspiring,

I decided on a Cappucino instead.

Utensils in what looks to me, like tin for homemade love letters.

Sweet.

The cappucino was well executed.

Stiff foam on top with a dusting of chocolate powder

making way to reveal milky coffee underneath.

None of that acidic aftertaste that has surfaced on so many reviews.

Reuben sandwich came highly recommended as a must order item.

And when it came, it was also nothing like the reviews.

Definitely not sourdough bread flown in from France.

This was regular white toast.

And where's my sauekraut?

But let's just review what's in front of me, shall we?

A substantial morning sandwich,

the slices of corned beef were thin and layered generously

with a slice of melted swiss cheese.

The piquant Russian dressing was an orangey hue,

which even in the absence of sauerkraut 

did a brilliant job of breaking the salty monotony of the beef slices.

Held together by two slices of white toast pressed in the sandwich grill perhaps a little too enthusiastically since there were parts where I could hardly cut through.

The homemade coleslaw with purple cabbage, cabbage and carrots was quite the suitable companion to this sandwich serve.

First bite immediately reminded me of the signature smoked meat sandwiches from Schwartz in Montreal.

This order of Eggs Benedict was an affordable tenner.

The poached eggs were done beautifully.

The yolks flowed once broken over the smoked salmon slices.

The hollandaise sauce was savoury and light enough to be enjoyed mopped up with the thick toast.

We also had an order of the pierogies to try, made from a recipe by Chef Anthony's stepsister.

The first time I had pierogies were also from Montreal.

At $6 a pop,

these were slightly pricey.

A huge Polish dumpling stuffed with potato

topped with a generous dollop of sour cream, bacon and chives.

Definitely share this.

It would be too overwhelming to finish alone.

Nuts about smoked salmon.

The servings of smoked salmon of a fresh coral pink contrasted perfectly with the thin strips of cucumber skin on.

I would've expected zucchini to be used on this.

But the cucumber slices were thankfully not bitter as some do turn out.

The apples were refreshingly sweet and juicy.

Tossed with walnuts in a walnut aioli.

A balanced meal choice.

Light salad heavy on omega three fish goodness.

They also have a selection of alcoholic ginger beers on offer.

In the morning, yes.

And we tried the spiced orange flavour which was refreshing and deceptively tasty.

Coming from a non-drinker,

just a friendly reminder. :)

The staff is quietly efficient and unobtrusive.

We got the occassional rounds of feedback on the food and an inquiry for desserts, once they saw that our tables had been cleared of plates.

We much appreciated the service standards here.

And randomly, be warned that an extended stay indoors does unfortunately have you leave with the lingering smell of cooked food.

Celebrating no work day on Labour Day at the void decks of Everton Park. :)

Anthesis

Romanticising life through a flower in bloom.

A fairly new cafe and bakery that has sprung up along the riverside at Robertson Quay.

Right next to Toby's Estate.

What's up?

Wooden beams and birdcage lamp fixtures.

What's below?

Retro-style floral motifs on ceramic tiles.

What's you seated on?

Steel frame chairs and muted gray sofas.

Surroundings of rattan/steel baskets, wooden shelves and simple table decorations of lavender stalks give character to this rustic village like cafe 

along the Singapore River at Robertson Blue.

A 3-D panel of white washed pebbles in varying shapes and sizes made for an interesting photo background.

If you're lucky enough to snag a seat at the tables here.

To which, I could not resist.

And it couldn't have been more perfect. 

The Anthesis blend- a custom blend of Sumatran, Guatemalan and Brazilian beans with chocolate notes and a lingering bitter orange aftertaste.

This was perfectly paired with a good milk to coffee ratio in my flat white.

Perfect never looked better.

The Pegasus breakfast platter.

For $28.

An egg pot pie with savoury minced beef in a tomato base that I wished had runny yolk, 

More eggs- scrambled this time, atop a chicken snail sausage that was deliciously done, 

Streaky bacon too dry and hard for my poor teeth, 

Smoked salmon perfect from the pack 

And sweet duck breast- might've been the sweet vinigarette dressing on the side salad.

All was good till we got to the breads.

These were toasted so much, they crumbled apart at first bite like hollow biscuits.

Just like my hopes of freshly baked bread love at this artisan boulangerie.

Tragic.

I did want to pick up a baguette for takeaway at the counter but it was soft to the touch?

Perhaps today was not a good day for breads.

Because we didn't have space for desserts, you'll be sure we'd be back.

For that and.

My current house blend of choice.

Anthesis

:)

Drury lane on a dreary day

T'was a rainy day.

And we still went ahead to paint the town red.

With a cafe that had a brilliantly red shop front!

It was packed but not impossibly so.

They have a second floor for a quiet respite from the queues, cooking on the grills and the steady hum of the espresso machines downstairs.

With empty crates separating the tables, a skateboard haphazardly leaning off the sides.
I liked the rustic feel and spacious layout on the second level.

They have a crate right next to the sofa seat where diners can help themselves to condiments and sauces.
It's a nice touch to bottle their drinking water so that each table can have their own bottles to refill their cups.

Communal yet the line of privacy isn't crossed.

Unfortunately, they didn't have the peanut butter muffins I was looking forward to that day.
They do muffins on a 'pay as you wish' scheme.
And if you didn't already know,
Drury Lane is where the muffin man lives!

Oh do you know the muffin man,
The muffin man, the muffin man,
Do you know the muffin man,
Who lives in Drury Lane?

Oh yes, I know the muffin man,
The muffin man, the muffin man,
Yes, I know the muffin man,
Who lives in Drury Lane

They do indeed have some awesome muffins. :)

We skipped that and had sandwiches that day.
Steak and caramelised onions.
And chicken avocado.
With sides of mushrooms and a poached egg.

The mushroom serving was much too tiny but then, one cannot expect too much for their pocket friendly prices.
The egg though, did not come with hollandaise sauce.
Tragic but not unbearably so.
We were too hungry to go downstairs to ask.

The breads were crisp on the outside and soft to chew on the insides.
Dense enough to be filling, light enough to enjoyed.
Of course,
I wished for more fillings within just so I could finish my breads. :)

And who could forget dessert?
The chocolate salted caramel tart had a solid buttery tart base to hold all of that liquefied pleasure within.
Salty sweet.
Makes it nothing short of a perfect treat.
Mess alert though!

Flat white- the standard order.
Was good but I'd much prefer the one at Anthesis.

Affordability meets palatability.
Right here at Drury Lane.
Till the next time,
Mr Muffin Man! x

The Plain

Keeping things simple stupid.

And simple be the key here.

The menu is posted on the wall near the entrance.

All-day breakfast foods along the likes of bircher muesli, fruit salad, eggs, sandwiches and toasts.

Prices are stated for both the half and full serving of the items.

If I were you, I'd go on an empty stomach and have a full serving. 

Darling's Eggs.

Ham, cheese, roma tomatoes and a delightfully done poached egg on a crisp sourdough toast.

I wished there was hollandaise sauce on my eggs but halfway through the first serving, I've all about forgotten about wanting any sort of sauce to ruin my perfectly paired toasts.

We also had a serving of Vegemite.

Because you couldn't do Oz without this brown spread made from leftover Brewer's yeast extract with spices and various vegetables.

How's that for nutrition?

My staple of flat white (not in picture) with microfoam and pretty latte art was smooth and easy on the tastebuds but I wished there was more of a caffeine kick than the creamy milk aftertaste.

One of their friendly serving staff came over to tell us that they were stepping out for a bit just in case we needed anything while they were out.

It's just like being at home.

And here, they don't take note of your orders for the bill.
Because apparently that's the way things are done in Melbourne.
It's strange that I had to repeat my orders at the counter but there wasn't any queue then so it was fine waiting for my orders to be keyed in and fumbling about for cash to pay. 

It's a system of trust and I like those vibes very much.
But I'd hate to see how it'd be on a busy day, waiting in line to pay.

But today,

Fuss free dining.

I loved my kickback and chillax here at The Plain.

:)

Assembly

What is a third wave coffee movement?

The first wave being the type of coffee one would get at hotels and restaurants a long way back, possibly a decade or two.

The second wave would be the one that we are much familiar with- the likes of Starbucks and Coffee Bean.

And then there came the third.

Coffee movement for cafes who bring coffee enthusiasts together. They pride themselves on the attention given to the origins and quality of the beans. 

And of course, the brewing process as well.

You'll be sure there is an option for single origin beans at these establishments.

Here at Assembly, they use beans from Geisha and Liberty. 

Support local!

I was really here for their waffles.

All these posts of deliciously enticing waffles and amazing choco-ccinos from a friend who is a photography whiz left me without question to make a trip down to this establishment on a weekday for a post-work coffee hangout.

The waffle did satiate my tastebuds but not mind blowingly so.

The higher the expectations, the more it takes to close the gap between reality and actual experience.

We also had a spinach and ham quiche that was savoury and had a good tart base. 

The side salad was small. 

Petite. 

And really just a few leaves you can count on one hand.

The homemade granola was good.

Wholesome.

And with a side of greek yoghurt to pair.

And how did the coffee fare?

My flat white was smooth and there was a good milk to coffee ratio.

Nothing like a good cuppa to have over a girlfriend chat.

Unfortunately though, our coffee orders somehow disappeared in the queue and we watched as four other tables received their orders except us.

There was only one instance of an apology that our drink orders had been forgotten.

And 'nary much that the staff did.

Except to make and serve those orders 

-only- 

upon a polite query after our impossibly long wait.

Strange that we were ridden with such service, it wasn't the case for any other tables.

Patisserie G

Patisserie G. 

Simplistic decor and quiet spaces within.

We were lucky to get a seat in the cafe on a Friday night.

One of the four tables and a bar counter occupying the space indoors.

But they have since extended their seating area outdoors where there's a large expanse of space and are currently in the midst of expansion to the unit next door.

Executive pastry chef and owner of the cafe- Gwen Lim, is Le Cordon Bleu trained and she also did a stint at Pierre Herme.

The dessert choices are not extensive and much appreciatively so.

Exquisite cakes with pricey tags sit in neat rows on display.

And how could one skip her signature G spot?

A piece of gold foil anointing the otherwise nondescript chocolate dome, the description was enough to speak of its richness.

Dark chocolate mousse with chocolate meringue on a chocolate hazelnut praline crunch base.

Have you already lost count of the chocolate that lie within one dessert choice?

It was rich but not cloyingly so and the base crunch gave added dimensions to the smooth dark chocolate mousse.

C'est tres bon.

And just so there was some balance for my tastebuds that have started to malfunction in chocolate heaven, we made an order for the Lemon Cheesecake.

Covered in a layer of gelatin and flecked with crushed vanilla bean.

It was a refreshing palate cleanser with a slightly singed dark biscuit base.

We made an order of the hot chocolate to savour.

It was rich with chocolate afrom the Normandy region of France.

This although was a small serving, should be shared or the essence of any other chocolate dessert would be overshadowed.

Cold water is available on self serve.

And an order of double shot macchiato with added steamed milk was a perfect complement to hit the G spot.

A perfect way to end a Friday night.

Savour 2014 @ lunch

Nothing more the treat than going to Savour a second time with a girlfriend :)

The sun was relentless.

Walking straight into the air conditioned comfort of Barilla Studio for another fuss free pasta recipe.

Yet another traditional recipe.

This time, it was the Bolognese Tagliatelle.

My favourite choice of pasta and a traditional take on the bolognese sauce.

Just to make things easy for the purposes of their demonstrations, a blender was used to chop the mix of vegetables finely before it was stir fried with some extra virgin olive oil and minced beef.

Buon Appetito!

This ended just in time for the Nespresso Atelier class still within the Savour Experience Arcade.

The presenter was very well informed and I've learnt a lot more than I've ever cared to know about the espresso and the reason for all the times I've tasted no difference in the various Grand Crus.

A thick and healthy amount of crema indicates that your coffee is fresh when extracted.

Pushing away the crema really made for a difference in smell and taste.

I'm ashamed to say I've been doing coffee wrong my whole life!

The selection of cheese at the Jasons Market never fails to impress me.

And nothing this camembert and brie could do to disappoint.

There are, of course, treats for the sight as well as for taste. :)

I felt like a kid in a candy shop!

These were much too sweet for my liking though.

Deciding to brave the unforgiving heat, we made our way out to the open air seating area to grab some food.

Since Mao Tai was a must in this crazy heat,

we made our way to Bo Innovation to pick up a xiao long bao to try as well.

Mmmm. :)

It was a tad on the salty side.

But that moment,  releasing the taste so familiar before it just disintegrates into nothingness in your mouth.

Nothing like Mao Tai to beat the heat.

And these truffles from the UAE, were made of 100% cocoa butter.

And these were so rich, they were the epitome of decadence.

The tanginess of raspberry that accentuated the chocolate, simple happiness in cookies and cream, the nibs of coffee beans in coffee and that robust taste of champagne.

We couldn't tell one from the other, but the taste was impeccably unmistakable.

We loved them all.

And a box of 4 for $14 suddenly seemed like a fair price to pay.

That's David Keru who was introducing the slab of beef and preparing the different cuts and explaining painstakingly on the finer essences of each.

Unfortunately I didn't manage to find time to stay for the tastings.

But I've learnt a fair bit from his expertise.

Savour 2014.

It's been great being there for a dinner and a lunch.

Come, celebrate the delicious next year for those who missed it this time! :)

Savour 2014. Come savour the delicious!

A brand new location at the Marina Promontory.

Getting there is a breeze from Downtown Station on the Downtown Line.

The next nearest station would be Raffles Place Mrt.

Wednesday night is the first day of Savour 2014.

And what a welcome sight for the senses this was. :)

There were changes to the schedules of the Masterclasses and these signages were well posted.

The site map provided in the festival guide in case you wanted to map out your route for the various sessions.

Made our way to the Barilla Cooking Studio in the Arcade Experience Corner and I was impressed with the well-equipped studio.

  

Slyvia and Stephania are two ladies of Italian descent living in Singapore.

They love their pasta and they loved sharing their recipe for the perfect carbonara.

It was fuss free and easy to replicate.

Keeping the traditions of carbonara and savouring the delicious.

All participants walk away with a goodie bag of pasta and a bottle of pasta sauce compliments of Barilla.

Michael Paucod of Lugdunum Bouchon Lyonnais, Japan. 1 Michelin Star.

with Julien Royer of Jaan stepping in as a translator with his own class of humour. :)

Making cheese eclairs.

It came as a welcome surprise that he shared the ingredients and their exact quantities at this Masterclass.

Cheese and escargot eclair.

Which is also on sale at his unit for $14 a pop.

Made a stop at Alvin Leung's unit for some of his signatures.

Lap Mei Fan.

How does he do it?

These molecular gastronomy foods are in a class of their own.

This was a perfect sharing quantity.

I liked it but I didn't like the greasy aftertaste.

His Mao Tai sour was a welcome respite from the dry heat and it was a delightful palate cleanser.

Flash your Standard Chartered credit card for $2 off.

The Jasons Demo Kitchen was a tiny contrived space sponsored by KitchenAid but it did see Michael Caines of Gidleigh Park, England. 2 Michelin Star, serving up one of his signatures.

Instead of mullet, he used fresh sea bass and it tasted amazing.

http://www.bbc.co.uk/food/recipes/red_mullet_with_thai_05964

A passionate chef sharing his love of food, he invited us to taste the elements as well as the prepared dish.

The browned butter or beurre noisette with ketchup and fennel was a split vinaigrette with an amazing color and tantalizing taste.

And making it in time for the last Masterclass with Chef Daniel Sia of The Disgruntled Chef.

He was really quick, finishing in 30 minutes.

Leaving ample time for questions from curious kids from At-Sunrise academy.

And for tastings of course.

Generously sharing his delicious stewed pork cheeks in Japanese miso.

This is also available at his unit right next to Harry's bar.

I much prefer the venue at the F1 Pit for the layout of the Master classes and various demos. But what the organizing team has done with this new venue must also be commended.

The makeshift toilets are air conditioned and well furnished.

The Jasons market has a sprawling dining area this time for its live sea catch and other light bites.

And I loved dining outdoors in the evenings with a wide expanse of space that goes around the Nespresso arcade and ample tables and seating area.

Plus walking out to a view like that at 11pm at the end of the event was breathtaking.

I've Savour.ed 2014 and I'll be back for more.

See you there!

me want cookie! raisin & oatmeal or chocolate chip? omnomnom.

When I repeat a recipe,

I know that its for keeps. :)

And sometimes, it's because it's a simple one too!

Cream the butter and sugar.

We use homemade vanilla essence.

And the aroma is irresistable!

Go crazy with Hershey's chocolate chips.

Or my preferred option of raisin and rolled oats.

It almost makes it a healthy balanced diet. :)

Original recipe:

540 g butter

350 g castor sugar

240 g raisins

225 g oat flakes

1/2 tsp vanilla essence

595 g bread flour

1/2 tsp baking soda

Lightly mix butter and sugar.

Add raisins, oat flakes and vanilla essence.

Stir in flour and baking soda.

Shape into cookies. :)

Definitely cut down on the sugar.

I usually go for about 300g. Sometimes, 280g.

**Being the rogue baker I am, I don't follow the recipe at all. 

Thrice I've made this and never once the same.

I've tried equal parts of bread and cake flour.

I've tried less butter.

And I've tried less sugar.

Baking is a science. You've gotta run the experiments till you get the results you want!

Happy baking! 

Savour 2014

Mackerel & Squid cakes. Anthony Demetre of Arbutus.

Savour 2014

Singapore's largest gourmet festival, SAVOUR is a perfect event to bring together an international culinary taste fest with a host of activities open to all event participants.

The event venue this year at The Promontory also promises a cooling breeze from the water way nearby. 

The Gourmet Market this year, by Jasons, will have a new feature where participants get to see live filleting of sea catches. Chef Claudio Sandri of Spathe with his unassuming manner and boyish charms will work his magic in the Jasons kitchen again at Savour 2014.

Chef Claudio Sandri of Spathe Public House.

The wide selection of cheese and wine tastings will still remain. The highlight of celebrity chef masterclasses, a hands-on cooking studio, wine workshops and other themed areas will all be featured again at Savour 2014. 

Cooking at Jason Atherton's masterclass was one of life's highlights.

Chef Alvin Leung. Bo Innovation.

The best thing? 

All these are complimentary for event participants. You just have to check these classes out early and plan your time well at the event.

Not forgetting the official coffee co-sponsor Nespresso.

Offering delectable new flavours and hands on workshops.

I'll be there for Savour 2014.

And I'm looking forward to every single bit of palate pleasing, taste sensations at The Promontory!

See you there? :)