Friday, August 26, 2011

Play Dough Day



It was play dough day at CJ and Jazz's place. Eager to try out the new pasta machine they bought from Australia, we decided to make some ravioli and bread for dinner.

We all had great fun and the ravioli turned out very well. Most importantly, it was a good bonding time with the kids.

Masterchef in the making

The ravioli skin...

Spinach and cheese filling for the ravioli

Almost there...

Sun-Dried Tomatoe bread

Does it remind you of the bread served at Ember?

Thumbs UP!...

... Or so so? :)

Monday, August 15, 2011

Birthday Chef



After the night out with wife at Nicolas Le Restaurant, I decided to cook for the family on my actual birthday the next evening. Bought 2 slices of Wagyu Ribeye from Meat the Butcher and a tin of Pre-cooked Duck Confit from the Wine Connection next door.

This was my first time trying out canned duck confit and I must say it was pretty convenient and easy to cook - just drained the fats and grilled in oven for 15-20 minutes or when the skin started to brown.

It was an easy but sumptuous birthday dinner at home with the family.

Five Duck Confits in the can 

The duck legs are literally soaked in the duck fats

The 2 pieces of Wagyu Ribeye cost me $106!!

The Birthday Chef

Ciabatta with Dukkah and olive oil from Oliver's Taranga Vineyard

Duck Confit with mashed sweet potato and fresh salad

Yummy Wagyu!

Robert Mondavi Cabernet Sauvignon 2006
Napa Valley, California

Surprise Birthday Menu at Nicolas Le Restaurant



It was my birthday and wife made a reservation at Nicolas Le Restaurant located at the Bukit Pasoh conservation area.

The French owner and Chef Nicolas Joanny cooked here from the late 1990s until 2004, at the L'aigle d'Or, Intermezzo and Les Saisons restaurants before leaving to be executive chef of The Four Seasons Bangkok in 2004. He later opened a restaurant called Le Vendome in the Sukhumvit area in the Thai capital with a partner. In 2007, he returned to Singapore and opened this eponymous restaurant in Keong Saik Road.

We opted for the 8-course "Surprise Menu" and were impressed by the taste and presentation of the food. Nicolas has a strong penchant for using Asian ingredients and the result - fine french cooking with an Asian twist.

Here is the menu for the night but you might not get the chance to taste it as Nicolas changes his menu regularly.

Organic Hen Egg '63 Degres'
Preserved Winter Black Truffle
Morel Mushroom Emulsion

Confit Hokkaido Scallop
Ravioli of Chuka Wakame
Light Crustacean Consomme
Scallop Chips

Obsiblue Prawn
Provence Style Spekt Risotto

Wild Catch Atlantic Cod Fish crusted with Masago, Spanish Iberico Chorizo
Asari Clams Bouillon

Homemade Tagliolini Pasta
Ragout Sea and Land

Pigeon from the Loire Valley
White Chocolate infused Cauliflower Puree

12 Hours braised Organic Veal
Ratte Potato Espuma
Braising Jus

Three sweet tasting

Cheese Selection

Happy Birthday!!!

Nicolas and the team

Menetou Salon, Domaine Pelle 2009

Gevrey Chambertin Fourrier 2002


Nicolas Le Restaurant

31 Keong Saik Road
Singapore 089138

Tel: +65 6224 2404

Operating Hours:

Lunch: Tuesday to Friday: 12pm to 2pm
Dinner: Tuesday to Saturday: 6.30pm to 10pm
(Closed on Sunday and Monday)




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