Friday, August 28, 2015

Singapore Eats Part 1

August 19, 2015 - Singapore

I recently returned from a work trip to Singapore. I’ll spare you descriptions of all the meetings I had with my APAC colleagues but I will freely share all the eats to be enjoyed in Singapore. I do this partly because I just like posting pictures of food (like that needs to be said – snort) but also as part of my travelogue to document what I enjoyed in case I ever go back or want to recommend it to someone going there in the future; I like having specifics to point to.
The bakery I found walking from the hotel to the office

First of all, if you’ve never been to Singapore, you should rectify that. It’s an interesting place and one of the few places in Asia where I see a very diverse group of people, not just Singaporeans but other Asians from the rest of the continent as well as Europeans, Australians and Americans amongst others. I’ve always thought of it as expat country since so many global companies have their Asia headquarters in Singapore and there’s a large expat population working out of Singapore for their respective companies.
Curry Pok

Second, if you like shopping and eating, Singapore is a must-see destination. It’s probably only rivaled by Hong Kong in the plethora of shops in its business district. What’s fascinating and tremendously convenient about Singapore’s shops is many are located underground in esplanades that connect high rise buildings and public transportation together. Think of it as an underground, air conditioned mall. This type of set up is more common in Asia and makes for convenient walking, especially when it’s hot and/or humid and outdoor walking is to be avoided.

And it’s not just shops in the underground esplanades but a number of eateries. Like a food court on steroids but with local, delicious food. My Singapore coworkers tell me the locals have high expectations for great food and from what I could tell in the brief time I spent there, those expectations are readily met and they’re right to have high standards.

On my first day, I walked through an underground esplanade on the way from my hotel to our office. Lo and behold, the path took me past a local bakery. I swear, I have an inner GPS that never steers me wrong on discovering local bakeries. It’s a typical Asian bakery that leans more towards breads and savory items than sweets and cakes, although they had some of the latter  too. What I love most about Asian bakeries? Bread! They’re soft and just unbearably good. My first breakfast was a simple bread roll with a sausage stuffed in it. The sausage was my concession to protein but it was the bread itself that was comforting goodness. I’ll never get tired of Asian-made bread.

Later that same morning, my coworkers introduced me to a typical Singapore coffee break: 3 types of coffees, mostly differentiated by whether you added evaporated milk, sweetened condensed milk or no milk, curry pok which was like empanadas filled with potatoes and fried, and “Chinese roti” which is unlike the Indian roti of flaky flat bread. Instead it was soft white bread  - not Wonder white bread, mind you, this had flavor and texture – slathered with butter and a local jam, kaya, that was a cross between dulce de leche and coconut. It’s a typical Singapore breakfast and quite good.

Lunch with a couple of coworkers was in a different underground mall-type food court but food court is such a humble term for the plethora of little eateries and restaurant in this particular underground bevy of shops and food places. We went to a place called Teahouse, The Asian Kitchen and you order dishes family style to share.

Crispy Fried Garlic Ribs (boneless)

Roast Duck in plum sauce
We got the house specialty of roasted duck in plum sauce, noodles, fried rice, long beans (not pictured) and crispy fried ribs. OMG, everything was delicious. The plates were typical Asian size, meaning rather tiny so you’re forced to not be a pig – cough – at least, not all at once. Fortunately I know how to eat with chopsticks passably well so I could partake of the food with decent facility. Service was quick as it’s the type of place that has a limited number of tables, almost all of which were full when we arrived and turned over fairly quickly. Such a convenient place for lunch and delicious as well. I may have a hard time adjusting when I go back home and don’t have these kinds of variety of places to choose from in a compact, convenient location.

After lunch, we did a quick walkaround the underground floor of the mall and, of course, I found a dessert stand to patronize. It was called Awfully Chocolate and while there wasn't a huge variety on offer, what they did have looked delicious and I was hard pressed to limit myself to just one. But I did because lunch had been sufficient and I was only looking for an afternoon snack for later.

I settled on the Hazelnut Crumble and it turned out to be a slightly cakey brownie with hazelnut crumbles on top. It looked deceptively fudgy and dense but it actually wasn't. More like a baked mousse with an airy texture rather than the rich fudginess of an American brownie that I was used to. It was still good but if I had my way, I would probably remake it as a more traditional fudgy brownie, top it with a thin layer of nutella then sprinkle coarsely chopped toasted hazelnuts on top. Hmm, maybe next time I bake brownies.... In any case, lunch was so satisfying that I ended up just eating half the hazelnut crumble and a bread roll for dinner.

Tuesday, August 25, 2015

Restaurant Review: Alexander's Steakhouse

Alexander's Steakhouse - dinner on August 3, 2015

I’ve been to Alexander’s several times over the years and they’ve all been for company functions. It’s a good steakhouse, a cut – haha – above some of the other ones I’ve gone to and where I’d recommend people go if they want a nicer, classier steakhouse experience. I’ve also only ever gone there for company-sponsored dinners because they’re expensive! They’re good but expensive. You know I don’t mind paying for good food but….did I mention they were expensive?

On my last visit, we were given a separate dining room and a large square table which was nicer than the standard rectangular table since that helped facilitate conversation when people aren’t spaced so far apart. Alexander’s is all about the impeccable service and the classy presentation. Everyone around me ordered either a salad or an appetizer. Having been to Alexander’s before and understanding the ease with which I could slip into a food coma if I made unwise choices, I opted for nothing prior to my entrée but in true classy Alexander form, one of the waiters brought me a demitasse of creamy carrot soup so I “wouldn’t feel left out” while the others enjoyed their pre-dinner nibbles. Such a classy place.
Tuna Tartare
Trio of Sliders appetizers
Shrimp cocktail shot
Carrot Soup taster
For my entrée, once again mindful of food coma potential, I opted for the halibut. I know, who gets fish at a steakhouse? Yeah, that would be me. But it came with cute little siu mai dumplings! A coworker and I split a side order of truffle mac and cheese but unfortunately our server got the order wrong and brought out truffle fries. When we reminded her about our correct order, she brought out the mac and cheese but it was barely lukewarm by then so I don’t know if it had been sitting neglected somewhere before it made its way to our table. It was good but both she and I thought the truffle mac and cheese from Fleming’s was better. That’s the only misstep I’ve ever experienced at Alexander’s.
Halibut with Siu Mai 
Truffle Mac and Cheese

20-ounce prime rib
There were several impressive orders for the 20-ounce prime rib. 20 ounces! That’s almost 7 servings of meat on one plate. I’m not going to judge since I’m a fellow carnivore myself but let’s just say I’m glad I stuck to the fish because by the end of the meal, I still had room for dessert (insert smugness here). I opted for a chocolate dome thing for dessert and my smugness only lasted a third of the way through the dome when I had to concede defeat and no more room in my waistband. It was delicious but I’d had enough.


Of course, no meal ends at Alexander’s until they bring out the cotton candy they’re known for topping off the meal. I have no idea on the history of it or why they do it but that’s what people come to expect when they go there. I’m not a fan of cotton candy myself; that’s one kid experience I never embraced and one my sweet tooth never hankered for. You either like cotton candy or you don’t. I was in the don’t column but fortunately, my coworkers balanced me out by embracing it with enthusiasm. So it’s a nice touch to end a classy meal with something that could appeal to everyone’s inner child. I have an old soul so maybe that’s why spun sugar didn’t do anything for me.
Cotton Candy
In any case, Alexander’s doesn’t disappoint if you want an elegant meal and have some extra pocket money to spring for it. 

Sunday, August 23, 2015

My Favorite Cake Recipes

As part of the new direction for my blog, I did want to curate some of my favorite recipes that may have gotten buried in almost 6 years' worth of blog posts. When I do a search, sometimes the older posts don't appear in the search so I'm going to surface the ones I think are well worth surfacing.

To start with, here are some of my favorite cake recipes through the years. Click on the titles to go to the recipes and the original blog posts for them.

My oldest favorite is this carrot cake from Jim Fobel's Old-Fashioned Baking Book. I discovered it early in my baking career and it's withstood the test of time to the point that I don't try a lot of different recipes for carrot cakes because I like this one so much.

Almost just as long-standing a recipe is my favorite for coconut cake. I've made this for people who don't even like coconut and, surprisingly, they love this cake. I don't make it often because it falls into the category of "I'd eat more than I should". Hence why I don't have a slice of the inside. It can be a three or four layer cake; that's up to you.


A more recent favorite is this red velvet bundt cake which bills itself as a copycat to Nothing Bundt Cake's red velvet. I think it's better. 

Out of all the sheet cakes and Texas cakes I've made, this is hands-down my favorite vanilla sheet cake. You can make it with chocolate or vanilla frosting but either way, the cake is amazingly simple and delicious.

And of course, a list of favorites wouldn't be complete without a chocolate cake. I offer you two versions, one fancy and one simple, both delicious.