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Burger Labo – Serving “The Perfect Burger” And Chicken Burger Created By Chef Julien Royer From Odette

This could be the year Singaporeans pay attention to burgers once again. There is that Shake Shack effect, plus Five Guys is rumoured to come to Singapore.

For a long time, our experience with burgers have been most limited to fast-food chains, but gourmet burgers (even at a more expensive price tag) are gaining traction.

BurgerLabo may have just opened at the right time.

The concept is by the team behind The Naked Finn, with the space previously occupied by Nekkid.

The Basic Burger ($23), affectionately known as “BB” has actually been through several years of experimentation till its present incarnation – all to create “the perfect burger”.

The 170g patty is not just any ordinary one, made from a blend of grass-fed Black Angus beef neck, Aomori Gyu ribeye, Toriyama Umami Wagyu A4 tenderloin, and Sendai Wagyu A5 brisket.

To achieve the ‘perfect’ balance and flavours.

The patty is further topped with grilled organic tomato, green ice lettuce, two slices of American cheese, house-made bone marrow ‘butter’ and sauce.

One thing to note: the patties are cooked to medium/medium in consideration of food safety standards. I could imagine a good proportion of diners preferring a more pinkish inside.

It was a patty I couldn’t really fault – moist, juicy, sumptuous beef flavours coming together.

I would have personally preferred a double-patty, but in consideration of the price, I decided to be more prudent.

This is a good burger, but is this a great-great burger? I thought that the bun itself lacked of that special something – may it be softness or taste, that enhanced this to another level.

The other burger I was looking forward to was the Chicken Burger ($20), because it was a recipe by Chef Julien Royer.

He is not only a 2-Michelin star chef; Odette has just been crowed Number 1 of Asia’s 50 Best Restaurants 2019.

The Chicken Burger contains 160g char-grilled GG French Poulet boneless leg marinated in yoghurt and spices.

No ordinary chicken burger.

The yogurt and spices didn’t overpower the rest of the ingredients. And the best part was surprisingly a ‘simple’ fried egg which was quite perfectly cooked, complete with runny orange yolk.

If you are looking for a vegetarian burger, the Almost Burger ($20) is made with a blend of Impossible meat and Omnipork.

I took a while to decide if I wanted the House-made Naked Chendol ($13) due to the price tag, considering I could always get a chendol at a food centre at a fraction of that price.

Decide to indulge, and was treated to a satisfying treat of gooey strong gula melaka and fragrant green jelly. This is a pricey but very good Chendol.

BurgerLabo
41 Malan Road, Singapore 109454
Tel: +6694 0940
Opening Hours: 5pm – 11pm (Tues – Thurs), 5pm – 2am (Fri – Sat), Closed Sun, Mon

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* Follow @DanielFoodDiary on Facebook, Instagram and Youtube for more food news, food videos and travel highlights. DFD paid for food reviewed unless otherwise stated.

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Master The Art of Creating Classic Asian Desserts – Malay Kuih

First of all make it possible for me to obvious the misunderstanding of Asian definition when it comes to food. If there is this kind of a detail as American cheesecake or British bread pudding, or Australian Carrot Cake, there is indeed no this sort of factor as Asian Dessert nearly anything. There are on the other hand a multitude of desserts throughout various ethnic teams in Asia.

So you can think about how loaded the Asian meals tradition is, if you collectively identify them as Chinese, Malay, Japanese, Indian, Korean, Thai, Vietnamese, Burmese, Indonesian, Arabic, Philippines and so on. Each culture carries with it a fully distinctive custom and heritage and this is mirrored in their desserts as perfectly.

1 unique “Asian” dessert that is little known amid Westerners are the classic Malay kuihs. These are pleasant chewy and loaded desserts that are created from organic elements like tapioca flour, sweet potato flour, bananas, palm sugar, coconut milk, glutinous rice and many others. There are much more than 100 distinct varieties of Malay kuihs and these recipes emerging and arrived from the Indonesian and Malay villages. I expand up with these kuihs and utilized to look at my grandmother lovingly geared up her goodies above the stove and facilitated in feeding us these delectables. She way too discovered the talent from her homeland in Sumatera Indonesia right before she migrated to Singapore.

In those times, the womenfolk found resourceful ways to make their desserts and snacks from purely natural substances or whichever they increase in their yard and develop on trees. These kuihs ended up steamed generally, at times grilled – baking was nonexistent due to the fact they not only did not have any oven, energy was scarce. Beside sweets, there are also savory variation which is often eaten or served throughout tea time.

Today kuihs are such popular desserts in Southeast Asia mainly inSingapore, Indonesia, Malaysia and Thailand. Nonetheless really couple of men and women know the techniques of generating kuihs as several recipe publications are created in English. Some recipes are accessible on the world-wide-web. I know of numerous Western close friends or people residing in the west, who would regularly request for translated model from me. In this component of the world, it is fairly easy to discover these desserts from the soaked market to accommodations and places to eat. A lot of of the recipes have been simplified and subsitutes are released for eg fullcream milk is applied as a substitute of coconut milk.

Several locals make their living from offering these kuihs as there are a lot more individuals eager to eat than to learn the art of generating these conventional and mouth watering desserts. The Malays knew the strategies to make these kuihs in a different way from other desserts through the use of banana and pandan leaves for fragrance and colour, through use of combined flour to give contrasting preferences and use of palm sugar melted like cheese to heighten the having sensation.

If you really like baking and cooking, you will get pleasure from finding out the art of building this “Asian” dessert which belong to the Malay or Indonesian ethnic team. While Asians are familiar with western desserts, and taking pleasure in a great decision of desserts, the westerners are but to uncover a complete new earth of desserts which can be promptly figured out and quickly produced. Not to mention, to impress the whole neighborhood!

Source by Noraini Maskuri

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Danish Bakery 丹麥餅店 – Nostalgic Eats Of Hong Kong Pork Chop Bun And Fried Chicken Leg, Found At Causeway Bay

[Hong Kong] For many Hong Kong locals, Danish Bakery 丹麥餅店 brings back fond memories of their childhood school days… famished after a long day at school, craving a freshly made burger and getting their fried food fix with their pocket money.

In fact, you can still see students in uniform queuing up there for an after-school meal.

(The shop is also just steps away from the famous dessert shop Via Tokyo.)

Danish Bakery has been around since 1958 and as you can tell from their exterior 60 years later, nothing much has changed.

The shop is located in the busy Causeway Bay area, but in a building as vintage as its history.

Although the shop is named Danish Bakery, there’s nothing really Danish about the food they sell.

On one of side of the shop, you will see some classic Hong Kong style baked goods like coconut tart, bolo buns and egg tarts, but those are not really what they are known for.

On the other side of the tiny shop, you know see a small open kitchen where the various fried food, which they are popular for, are being prepared.

Even though the shop is tiny without any seating options, regular customers are used to a certain system there.

First, you have to place your order with the granny at the cashier by the baked good counter.

Next, she would shout your order across to the ladies doing the cooking. Subsequently, move across to the cooking area and wait for your food to be ready.

Most people come for their pork chop or fish fillet buns and chicken legs and I ordered all three to try since they were really inexpensive.

The Pork Chop Bun 豬扒包 (HKD19, SGD3.30) was freshly made upon ordering, served in a little brown paper bag.

How retro!

The pork chop was thin with a very nicely fried crust. As for the buns, they were smeared with mayonnaise on one side and ketchup on the other, giving the burger a very simple old-school flavour.

The Fish Fillet Burger 石斑魚柳包 (HKD19, SGD3.30) was crispy on the outside, piping hot on the inside.

I was surprised that “real fish”, not the fish paste variety, was used for the fillet, considering the low price tag.

Although I felt it tasted a little fishy, it could be because they use the grouper fish, which could lead to that slight funky taste.

I particularly enjoyed the Fried Chicken Leg 炸雞脾 (HKD19, SGD3.30), which was juicy and just the right amount of seasoning.

The chicken leg wasn’t overpowered with marinate, really simple like what grandma would make in her kitchen.

I can see why Danish Bakery is still such a favourite with the locals and has been for the past 40 years.

For nostalgic Hong Kong style fast food, Danish Bakery would be the cheapest place in Causeway Bay to try since the prices here have not inflated as quickly as the sky-high rental in the area.

Just remember to leave your calories counter at the door and enjoy the greasy goodness in these burgers.

Danish Bakery 丹麥餅店
G/F, Leishun Court, 106 Leighton Road, Causeway Bay, Hong Kong (Causeway Bay MTR Station Exit F1)
銅鑼灣禮頓道106號禮信大廈地下
Tel: +852 2576 7353
Opening Hours: 6:30am – 7:00pm (Mon – Sun)
Google Maps – Danish Bakery

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* Written by DFD’s Hong Kong Correspondent @kara_the_explorer, who is the Singaporean “tai tai” living the foodie dream in Hong Kong. DFD paid for food reviewed unless otherwise stated.

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Burger & Lobster Singapore – Exclusive Sambal Glazed Lobster At $65, Opening 23rd May At JEWEL Changi Airport

After some delays, Burger & Lobster will finally open at JEWEL Changi Airport on the 23rd of May (Thurs).

The eatery is located at Canopy Park, JEWEL’s topmost floor, where diners will be treated to spectacular views of the Shiseido Forest Valley, and the majestic 40metre high HSBC Rain Vortex, set to be the world’s tallest indoor waterfall.

The brand of Burger & Lobsters, a UK chain, has been “wild and live” since 2011, beginning with 4 schoolmates on a rooftop in London.

Their bright idea was to put up a restaurant where they only serve one or two main ingredients, but executed perfectly. So, in a small Irish pub in Mayfair the first Burger & Lobster was born.

The chain has grown from Mayfair to many more outlets internationally, making its mark in Stockholm, Dubai, London, Manchester, Kuwait, Jeddah, Genting Highlands, New York, Bangkok, and finally Singapore.

True to its founders’ original idea to limit the menu to a few items, there are only 3 main items available: Burgers, Lobsters, and Lobster Rolls.

On a first look, the menu is rather lean and there aren’t that many surprises. However, the good news is prices seem to be more affordable than Bangkok’s.

For example, a Lobster Roll in Bangkok is priced at 1500 Baht (SGD64.80), while the Original Roll is priced at $40 here. Surprised?! For those who are curious, the Original Lobster Roll is priced at 138/153 Malaysian Ringgit in Genting Highlands.

I am not complaining.

To complement these menu items, Burger & Lobster offers some sides and beverages to complete the dining experience.

Let’s start with the burgers. They offer 3 kinds, 2 on brioche buns with sesame seeds, the other using pumpkin brioche.

The “The Mayfair” which is the “Original Burger” ($25) comes with patty made from 100% grilled Nebraskan beef, lettuce, tomato, house made pickles, B&L’s secret burger sauce, fries and salad.

Next up is the Spicy Burger ($25) which is the Original Burger with spicy mayo and fire sauce for that extra fiery kick.

Finally, they have “The Impossible” ($20), with patty which is made of minced soya and beetroot flavoured, served with sweet potato chips.

But we know people come to B&L mainly for the lobsters, not so for the burgers (especially since there is Shake Shack downstairs).

As for the lobsters, you can choose from the Original ($40), or the JEWEL Exclusive of Sambal Glazed Lobster ($65).

Both the Original and Sambal Glazed use a 1.5-pound lobster (average weight, as it may vary) from Canada (Nova Scotia).

You can choose between grilled or steamed for the Original, while the Sambal is a whole steamed lobster glazed with the spicy sauce.

All lobster rolls come in a toasted brioche bun. The Original Roll ($40) is lobster with Japanese mayo & lemon served with fries and salad.

I thought it may be wasted opportunity since there is already a Singapore Chilli Lobster Roll in London, yet not sold at Singapore’s outlet.

There are also starters of Grilled King Prawns ($12 for 2 pieces, $18 for 4 pieces) and Artichoke Alle Giudia ($9 for 1 piece, $15 for 2 pieces). Sides are priced from $8 to $10 which includes Slaw, House Salad, French Fries, Truffle Chips, Sweet Potato Fries and Sautéed Mushrooms.

(DFD will provide a fuller review after Burger & Lobster Singapore officially opens.)

Burger & Lobster Singapore
#05-203, Jewel 78 Airport Boulevard Singapore 819663
Opening Hours: 9am – 3am (Mon – Sun)

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* Additional photos from Nicholas Tan @stormscape

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Layered 레이어드 – Dessert Paradise Of English Scones In Seoul, Near Bukchon Hanok Village

[Seoul] For those who love scones, Layered 레이어드 would be the ideal dessert paradise.

Upon entering the store, I was greeted with a massive spread of scones and cakes which came in an assortment of sweet and savoury flavours.

I get thrilled seeing a dessert spread like this, all displayed out with the buttery aroma filling the air whenever I visit an overseas bakery.

We do not see many bakeries in Singapore do this, but this could be due to a mixture of reasons from humidity, food hygiene, compliance yada yada.

Going through the sweet selections, flavours available were such as Double Chocolate, Matcha and Salted Caramel.

I picked the Earl Grey Scone (KRW4,500, SGD5.20) which was baked till golden brown and puffed with layered texture.

The base was dense and crusty, but slightly dry to my liking. It was then well complemented with the earl grey spread. Though I secretly wished for a more generous serving of spread.

As sweet scones are kind of norm, I was actually more interested in the range of savoury options.

There were flavours such as Classic Butter, Double Cheese and Garlic Cream Scones selling at around KRW 4,500 to 5000 (SGD5.50).

My attention was drawn to the signature Basil Pesto Scone (KRW 4,500, SGD5.20) which came with fresh-earthy notes from the basil pesto spread on same scone base.

While this is their signature item, I reckoned not every customer would be a basil and pesto fan.

The same recipe was probably being used as the taste of sweet and savoury scones were generally similar with little variation.

Hence, it does get a bit “jelak” for having too many mouthful.

So how “English” are their scones?

According to my online research, British scones are supposed to be soft, moist, buttery and come with cake-like texture due to the difference in making process compared to American scones.

While they claim to make their scones using British homemade recipe, the product turned out to resemble taste and texture of American scones – stiff and crusty with biscuit-like texture.

Food for thought?

If scones are not your thing, other comfort cake options such as Chocolate Brownie, Grandmama Carrot Cake and Butter Cake are also available from KRW 5,000 to 7,000 (SGD6 to 8)

As the place is also conveniently located along the way to Bukchon Hanok Village, probably a good spot to get your breakfast and caffeine fix to fuel the day for more #OOTD.

Layered 레이어드
2-3 Bukchon-ro 2-gil, Jae-dong, Jongno-gu, Seoul, South Korea
서울특별시 종로구 재동 북촌로2길 2-3
Opening Hours: 8.00am – 10.00pm (Mon – Fri), 10.00am – 10.00pm (Sat – Sun)
Google Maps – Layered

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* Written by Lewis Tan @juicyfingers, a self-proclaimed coffee addict. DFD paid for food reviewed unless otherwise stated.

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Lobsterfest – ALL-You-Can-Eat LOBSTERS At PARKROYAL on Pickering, With Mala Lobsters Special

Once again, PARKROYAL on Pickering becomes lobster Nirvana to seafood lovers out there when it holds the sensational All-You-Can-Eat Lobster Buffet at Lime Restaurant.

All the great lobsters in one place could only mean one thing: an exhilarating lobster feast.

This much-awaited comeback of the special buffet promo happens from the 24th of May up to the 30th of June 2019, between 6:30pm and 10:30pm.

Now on its fourth year, the 4-hour claws-galore buffet features unlimited servings of lobster prepared in various ways at the live stations.

Dive deep into a medley of crustacean dishes from au natural to grilled, capturing Southeast-Asian flavours via classic and innovative ingredients.

Heading the stellar line-up of lobster dishes this year are Lobster with Golden Egg Yolk Butter Cream, Wok-fried Lobster with Five-Pepper Sauce, and Sichuan MALA Lobsters.

If you have been religiously following this lobster event year after year, you will probably remember last year’s highly-rated dishes – Lobsters with Singapore Chilli Sauce and Baby Lobster Laksa Noodles.

Watch them prepared before your eyes by Lime’s live station chefs.

Ready to jump in and join the lobster craze? Read on this refreshed curation of lobster dishes and be prepared to drool.

1. Lobster with Golden Egg Yolk Butter Cream
Marvel how these ingredients – egg yolk, butter, and cream – beautifully come together as a decadent sauce for this lobster dish.

You should be inspired not just to eat but to savour how luxurious the sauce feels on your tongue, coating the lobster meat and infusing the flavours in between the moist flakes.

That smooth yet slight grainy sauce does remind me of fillings of a liu-sha custard bun. Easily my favourite lobster dish here.

2. Lobster with Five-Pepper Sauce
A real gourmand would know that peppers are not only about spiciness but also have their own unique flavours.

When you combine 5 kinds of peppers – black pepper, white pepper, green pepper, pink pepper and Sichuan pepper, you create a unique base for this sauce with each type of pepper bringing its own quality.

The most pronounced pepper here should be the Black Pepper, reminding you of Black Pepper Lobster complete with wok-hei. NOT that spicy, with just a slight kick.

3. Sichuan Mala Lobster
Another Asian-inspired sauce, this Sichuan-style rendition has spicy taste with slight tongue-tingling sensation, that complements the natural sweetness of the lobster meat.

Its that piquant aroma combined with the taste of lobster that is utterly mouth-watering.

4. Lobster with Singapore Chilli Sauce
Inspired by local flavours, this spicy Singapore-style chili lobster is easily everyone’s favourite.

Nothing beats soaking up the rich chili sauce with fresh mantou, as you let the tender and flavourful lobster meat melt in your mouth.

5. Roti John with Minced Lobster Meat
Your lobster feast doesn’t end with the above tried-and-tested offerings. This dish is one of the new lobster dishes in the line-up, Roti John served with minced lobster meat.

Unlike the other lobster dishes showcasing half a lobster laden with sauce, this dish is a flat unleavened bread stuffed with minced lobster meat that’s been sautéed.

Not my favourite, but you can try this as a starter.

6. Baby Lobster Laksa Noodles
If you’re looking for luxurious comfort, the Baby Lobster Laksa Noodles is highly recommended with baby lobster flesh soaking up some of their lemak coconut-y rich gravy.

7. Seafood on Ice
Explore beyond lobsters and go macro on the various seafood offered on the Ice Station. Get the freshest bounties of the ocean such as live prawns, black mussels and golden clams.

Here you can indulge in a whole Boston Lobster to appreciate the natural delicate sweet taste and chunky flesh sans sauces.

8. Cocktail Lobster Salad
A starter of lobster meat combined with greens, mayonnaise, and lemon zest. The purple jewel-like pomegranate seeds add some refreshing tart.

9. Outdoor Barbeque
Want to witness more of the grilling action? You can head to the restaurant’s barbecue corner, an outdoor al fresco patio where they grill the freshest lobsters.

The natural sweetness of seafood simply harmonises with the charred flavours from the grill. You will be treated to servings of smoking-hot Grilled Rock Lobsters of utmost succulence.

You can enjoy them au natural, or use the assortment of sauces on stand-by to further boost the flavours of these smoked crustaceans.

Try their Sambal Belacan, Peanut Sauce, home-made Chili, Scallion Spring Onion, or the Thai Hollandaise sauce.

Lobsterfest Pricing
$99++ per adult (Sun – Thurs), $108++ per adult (Fri, Sat)
Includes free flow of chilled juices, soft drinks, coffee and tea

S49++ per child (Sun – Thurs), $58 per child (Fri, Sat)
Includes free flow of chilled juices and soft drinks. Price is applicable to children between the age of 4 and 12.

Enjoy 15% savings on the buffet bill with four or more paying adults.

Lime Restaurant
PARKROYAL on Pickering, 3 Upper Pickering Street, Singapore 058289
Tel: +65 6809 8899
Email: dining.prsps@parkroyalhotels.com
Lobsterfest Hours: 6:30pm – 10:30pm, From 24 May to 30 June 2019

For more information, head over to: panpacific.com/lime

* This entry is brought to you in partnership with PARKROYAL on Pickering.

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Beach Road Fish Head Bee Hoon – Tasty Fried Fish Bee Hoon Soup At Whampoa, With Michelin Recommendation

Hawker stalls that received awards and media features would typically display those accolades all around, but you find none of that here.

Even though it has been listed in the Singapore Michelin Guide with a “Michelin Plate”.

Could be considered a ‘hidden gem’ that is worth discovering by picky fish soup lovers, except that it already has a long line.

Though this famous stall is named “Beach Road Fish Head Bee Hoon”, it is actually located at the morning market of Whampoa Food Centre (Whampoa Makan Place).

Long queue is a typical scene here, where they specialise in fish dishes, different soups, and sliced fish bee hoon.

Depending on your luck, you can typically find at least about 10 customers waiting patiently in line, and it can take at least 30 minutes for your bowl of fish soup to come.

Note: Google says it opens at 8am, the stall displays 9am. It may close earlier than its indicated timing of 2pm when sold out.

There are choices of Sliced Fish Bee Hoon, Sliced Fish Soup, Fish Porridge, Seafood Soup and Special Tom Yum Soup, all priced inexpensively at $4.50 per bowl.

The Clear Fish Soup ($4.50) comes with a generous slices of fresh fish (5-6 thick slices) in a beautifully clear broth that is mildly sweet and salty at the same time.

Can be considered ”qing” (light) and not overly rich.

The subtle saltiness comes from the added fried flat fish/snakehead fish. The meat from the fish’s head is cooked well, firm enough to pick up with chopsticks but not rubbery.

One thing I must mention is the thick bee hoon they use, which is not quite the same as the typical ones elsewhere. It is slightly thinner, soft and slippery smooth that goes so well with the soup.

Unlike other fried fish bee hoon with an overwhelming amount of evaporated milk in the soup, Beach Road’s Fried Fish Bee Hoon Soup ($4.50) comes in a flavourful fish stock that retains its original taste even with the addition of milk.

The added light creaminess isn’t overpowering and you can still enjoy the inherent fish-flavoured broth.

The battered fried fish is masterfully prepared and you’ll be impressed by how it’s slightly crisp outside yet soft inside.

Combined with a milky broth, aromatic seasonings, and slippery rice noodles, the fried fish is a delight to eat.

If you order Yi Mien, the Cantonese-style egg noodles will impart its own saltiness into the stock, which some customers would enjoy.

Enjoy your soup with a bowl of rice ($0.30) on the side. Or try their Special Tom Yam Soup ($4.00), a Thai-inspired fish soup for a different type of flavour profile.

The next time I think I will get a Fried Fish Bee Hoon.

Beach Road Fish Head Bee Hoon 美芝路鱼头米粉
91 Whampoa Drive, #01-46 Whampoa Makan Place, Singapore 320090
Opening Hours: 9am – 2pm (Sun – Tues, Thurs – Fri), Closed Wed, Sat

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* Follow @DanielFoodDiary on Facebook, Instagram and Youtube for more food news, food videos and travel highlights. DFD paid for food reviewed unless otherwise stated.

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