Tuesday, April 24, 2012

Brasserie Wolf

Wife and I had visited Brasserie Wolf twice in recent months. The first visit was a random choice from the Palate group of restaurants when we were looking for a lunch place. Impressed with the food, service and pricing, I made a reservation again last week for wife’s birthday.

Wife had escargot for starter. The escargot was not served the usual way in whole shell with garlic butter sauce. Instead it was a confit of snail meat baked with sun-dried tomatoes and garlic butter covered with puff pastry crust. A very interesting hot starter. I opted for the traditional grilled foie gras. The portion was generous and the brandy cherry sauce delicious. The dish was pretty traditional and standard but I enjoyed it.

Main was grilled Argentinean Tenderloin for wife and Veal Osso Bucco for me. The grilled beef was tender inside but little dry on the outside - pretty average in my opinion. The Osso Bucco, served in a hot cast-iron pan topped with Gremolata (orange and lemon zest mixed with garlic and parsley), was fork tender and delicious.

We were both very full by the time we finished the main course and at the same time started to feel the effect of the alcohol from the many glasses of Austrian wine. Reluctantly, we passed up the dessert. Overall a very satisfying meal - just like the previous visit.

Restaurant Manager Cedric Kerhir and his staff were very friendly and made good recommendation for the wine and food. The lunch time 1-for-1 wine promotion is a very attractive deal.  This, coupled with the Palate dining promotion, makes the wine dining experience for 2 relatively affordable. Recommended.

Brasserie Wolf

80 Mohamed Sultan Road
The Pier at Robertson #01-13
Singapore 239013
Tel: 6835 7818

Operating Hours:

Lunch from 12 noon – 2.30 p.m
(Mon – Fri, All day on Public Holidays)

Dinner from 6 – 10.30 pm (Sun –Thurs),
Fri, Sat & Eve of Public Holidays 6 – 11 p.m.

Bread basket served with French Echire butter

Josper Grilled Rougie Foie Gras with Griottine Cherry Sauce

Escargot - Confit of Sundried Tomatoes, Garlic Butter, Puff Pastry Crust

Veal Osso Bucco

Grilled Argentinean Tenderloin

Johanneshof Reinisch Rotgipfler, Thermen Region, Austria

Another tasty Austrian wine that we tried - Markowitsch Pinot Noir. The wine was ranked 4th out of a total of 34 selected Austrian Pinots in a blind tasting event by a panel made up of Sommeliers, wine merchants and collectors, held here in Singapore couple of years ago.

The reason I did not post my review earlier for our first visit was because of the photos. I did not have my Nex-5 or DSC-DX9V with me and ended up using my iPhone4. I did not want the average photos to do injustice to the wonderful food that we had. But with this review, I decided to share the iPhone pictures below.

Traditional Foie Gras Terrine

French Onion Soup

Roast Pork Belly - This has been taken off from the current menu

Slow Cooked Beef Bourguignon

Saturday, April 21, 2012

Lunch @ 1ETL

We agreed that this would be the last gathering before the kids' examination in May. The kakis met up at Yap's 1ETL for a Sunday lunch. This time, there was no specific theme but still we had a very enjoyable lunch and drink session.

French Onion Soup by Eeleen

Also from Eeleen... Prawn salad

Jazz's Seafood Marinara with toast...

... Sauteed Clams...

... and Grilled Pork Ribs

Baked Rice

My contribution - bought from Bismillah Biryani - Best dum biryani in Singapore!

Cheese and nibbles after the meal

Wine for the afternoon...

Wednesday, April 18, 2012

Cinnamon Rolls

Picture this: Sunday morning - You are lazing on your bed after a good night rest. The aroma of coffee fills the air. You wake up and stroll to the balcony to find breakfast ready - fresh cinnamon rolls warm from the oven. The aroma of the freshly-baked rolls permeates the entire house. What a way to start the Sunday and the week!

Wife has been baking cinnamon rolls for our Sunday breakfast for a while now and the whole family simply loves it. My eldest can have 4 to 5 rolls at one go!

Wife will make the dough on Saturday night and let it rise throughout the night. Before we wake up, she will turn the dough into those yummy cinnamon rolls that all of us just cannot have enough of. Here is the recipe adapted from Aunty Yochana's version that you must try!

Bread ingredients:

210 gm. Bread Flour
90 gm. Plain Flour
10 gm. instant yeast
60 gm. sugar
1/2 tsp. salt
1 egg
120 ml. milk
60 gm. soft butter

Filling (Use your creativity to add/change the filling):

2 Tbsp. Soft Butter (For a richer version, cut butter block into slices/cubes)
60 gm. Brown Sugar
1 tsp. Cinnamon Powder
(We increased the sugar and cinnamon powder portion as we thought result using above original recipe's portion was too blend)
30 gm. Walnuts - chopped

Beaten egg for brushing


Mix all the bread ingredients together except butter and beat till a smooth dough is formed.

Add in butter and continue beating for another 5 mins.

Leave to prove for 45 mins.

Mix brown sugar, cinnamon powder and chopped walnuts together.

Divide dough into 2 portions. Roll each portion to a rectangular dough - 20 x 30 cm (8 x 12 in). Spread with some soft butter (Or place the cut butter evenly) then sprinkle brown sugar mixture. Roll up into a swiss roll and cut the roll to about 1" high. Place cut rolls on greased tray. Let it proof again for another 30 mins.

Brush rolls with beaten egg and bake at 180C for about 12 mins. or till golden brown.

The rolls before going into the oven

Wife usually makes a few variety of the cinnamon rolls - Original, Banana Chocolate, Walnut...

Sunday, April 8, 2012

Prawn Vermicelli

If you like Thai food, this is definitely one of the must-try dishes when you visit Thailand or any Thai restaurant. I would consider the crab version a more popular version but I am still not comfortable handling crabs at home.

The rice noodle is tasteless on its own. But when cooked with the spices, broth and the prawn, the vermicelli is so yummy that I can have this on its own as a complete meal. I got this recipe from Aunty Rebecca who has mastered this dish so well that it has become a standard  item whenever she hosts and her "To-Die-For" signature dish waits for no one when rushed to the dining table.


10 large prawns (with shells on)
5 fat garlic cloves - peeled and cut half
Old Ginger - Thumb-sized and cut into 4 long slices
4 pcs Coriander roots - 3cm stems
1 tsp white peppercorn seeds - slightly crushed (add more if you like the noodle to be more spicy)
250 grams dry vermicelli (soaked in water for 5 minutes and drain)
2-3 sprigs chinese celery (cut into finger-long)
50 grams pork belly (thinly sliced) or bacon
200 ml light chicken broth

Sauce Mixture
2 tbsp Oyster sauce
2 tbsp Chinese wine
1.5 tbsp fish sauce
1.5 tbsp sugar
3 tsp thick dark sauce


In an earthen claypot,  heat 2 tablespoons oil over medium heat.

When oil is hot, add belly/bacon. Saute for 1-2 minutes or until slightly browned.

Add garlic, ginger, coriander roots and peppercorn seeds. Increase heat to medium high and stir fry until fragrant.

Spread the fried ingredient evenly over the pot base. Top with vermicelli and the sauce mixture. Pour in the broth and cover for 1-2 minutes.

Uncover pot and toss the ingredient to ensure vermicelli is evenly coated with mixture. Lay the prawns on top of the rice noodle. Top with chinese celery and coriander.

Drizzle some sesame oil and cover. Cook at medium heat until prawn and vermicelli are cooked. If the liquid dries up too fast before the ingredients are cooked, add some hot water (or extra broth). The timing for this step is very critical. The noodle should not be overcooked (too soft and breaks up) but absorbs all the sauce mixture when done and the prawn nicely cooked.

Rush it to the table. As I said earlier, the dish waits for no one.

The ingredients

Heat oil and saute bacon until slightly browned.

All all spices and coriander roots and stir fry until fragrant.

Add vermicelli, sauce mixture, broth and prawns.

I cooked a big pot (3 times the ingredients in this recipe) of the prawn vermicelli as staple dish for the easter gathering and guess what - nothing was left!

Saturday, April 7, 2012

Roast Pork Belly

This is a tested and proven recipe which I had used for years and on countless gathering occasions. It has never failed to impress the guests. I did this again on Good Friday and decided to take some pictures and share the recipe here. Preparation is easy and does not take long but requires 2.5 hours roasting time.

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