Ms Skinnyfat

A Food & Travel Blog from Singapore

If i were to pick a buffet to bring my relatives, or friends from overseas who wants a taste of local Singapore food in a comfortable setting, i would look no further than The Edge at Pan Pacific Singapore Hotel. Makan Makan is the latest Saturday lunch that Edge has introduced and the regular buffet is further enhanced with new Singaporean flavors and gastronomic Peranakan presentations. 
7 live food kitchens showcase freshly-made Asian and International delicacies including Japanese, Indian, Italian, Chinese and now you can even get Peranakan classics like Babi Pongteh (Stewed Pork Trotters in sweet Vinegar and Ginger- could have more vinegar), Ngo Hiang (minced spiced lobster, prawns and chestnuts encased in crispy beancurd skin), and aromatic Traditional Peranakan Chicken Curry. Top the dishes with the 5 homemade sambal which comes in five different flavours – Honey Mango Sambal Tumis, Salted Fish Sambal, Thai Basil and Pineapple Sambal, Red Balado Sambal and Fried Rice Kampong Sambal. 
Let's go straight into my highlights shall we?
From the live stations, i love love love the Tai Lok Mee, a dark sauce udon type of noodles stir fried with pork and seafood. The wok hei was superb and i am certain it's the magic from the fried pork lard. I'm typically rather health conscious but i devoured a plate of this and craved for more! GASP.
The Oyster Omelette was also one of the better ones i've eaten! The egg was crisp around the edges and fluffy in the middle and it was gelled together by the slightly chewy tapioca flour. I give this my stamp of approval.
Other local snacks like popiah, kueh pie tee (with lobster) and rojak are also made a la minute. 
I love that the Rojak was tangy, citrusy and juicy (with rose apple!). They even grill dried cuttlefish on the spot for that added oomph in the rojak. There's a selection of local dishes like Laksa (piled with ingredients), Nasi Lemak (with satay and otah), Teochew porridge, and even Ba Kut Teh (though i wish they add more flavor to the soup. It has tender meat though). Don't miss the roast pork belly by the way for they are salty, crispy with creamy but firm fats. 
My other favorite section is the Italian with their lovely thin crust crispy pizza that is full of melty stringy cheese! 
I've noted that there is a kaya toast section at the Edge on my several visits but did not have this due to tummy space constraints. Well, i can't believe i did not make the effort to eat this previously! It's super amazing with a cracker like texture despite the rather thick cut of toast (unlike Yakun). 
Go for the rich peanut butter, or the fragrant pandan kaya. This is best paired with the Teh Terik (though a little sweet).
Make sure you save space for desserts, or do like we do and start with that first #FOMO. Desserts are more local focused with the treats such as Yam Paste with Gingko Nuts, Portuguese Egg Tarts, Ice Kachang, and a signature selection of fragrant Durian-based desserts including Durian Puff, Durian Mousse Cake and Durian Pengat. 
We loved the Nyonya kuehs in particular. Lovely chewy mochi like skin encase a variety of filling like peanut, sesame and coconut. The kueh lapis looked dry but was spongy and soft when i bit into it. Have the Pandan Chiffon cake as well (make sure you drizzle gula melaka on it. Don't say i never share).
Brought my mama to Makan Makan and she enjoyed the local dishes, and was especially excited about the Nyonya desserts. Kudos to the chefs for accommodating her diet even (we requested for the noodles without pork and lard and it was done). 2 thumbs up for them! Definitely a great place to bring your folks! 

Makan Makan is available at the Edge every Sat from 12 to 2.30pm.

The Edge
Pan Pacific Singapore 
7 Raffles Boulevard Singapore 039595 
One of my top faves has given birth to something new! Maggie Joan’s is now open for lunch with sumptuous new specials!
Chef Oliver never fails to please with his modern Mediterranean plates and I was super excited to sample their lunch offerings over dinner tasting.
Special mention to the house-baked Sourdough with beef fat butter, complimentary to all diners. Such glorious meaty creamy churned goodness on that crackly porous  slice. I would be happy with that alone (with that delicious Chianti of course)!!! 
I loved the Cheese Arancini ($9) which is a creamy ball of risotto held together by a blend of cheeses (gorgonzola, epoisse, langres, ricotta). The crunchy exterior gave way to a nice sticky and stringy pull. I thought it was great on its own, with a touch of truffle oil. The sweet Roma tomato chutney with sherry vinegar threw the dish off with its sweetness but the golden balls could be easily saved from the gravy so all's not lost.
My recommendation to start? The Cured salmon tartare ($17) with dill, pickled cucumber and yogurt. The rich smoky Norwegian salmon paired perfectly with the cream cheese-like Greek yogurt and then comes the tangy pop of cucumber. There's even an element of crunch from the house made sourdough croutons (can't stop munching on them).
I was looking forward to the Gypsy style baked egg with chickpea stew & chorizo ($16) because well.. Nothing like a decadent brunch dish for lunch right? Sadly, the chickpea mix was prematurely removed from the stove and had yet to absorb the moisture and flavor of the tomatoes. The chorizo were kind of dry  and disappointing as well. Flavor wise, it was a little one dimension with the Mediterranean spice. 
Skip right to the mains if the starters don't work for you. That Fried Chicken Sandwich ($18) may sound blah, but dayum! The juicy poulet jaune fillet is crusted with Japanese panko and deep-fried. Never have I had a fried chicken breast so tender and juicy without any oily taste. Dressed with a punchy green harissa coleslaw and Pecorino cheese, and sandwiched between a light poofy bread grilled in gd INKA oven, the combination was spectacular. To spruce this meal up further, add on the hand-cut chips with rosemary salt, sherry vinegar & ricotta ($9). Such fragrant triple fried hand-cut Sebago potato chips - steamed, blanched in oil at 140 degrees and deep fried at 220 degrees for that extra crunch. My advice- leave no ricotta behind. 
Now if the chicken was great, the Homemade Pappardelle, lamb ragu and Parmigiano Reggiano ($26) is better. This is perfect comfort food will make you forget your work woes for the rest of the day. The New Zealand lamb shoulder is roasted for 12h and then caramelized and tossed with the hearty chili-tomato paste, and sheets of al dente Parpardelle (one of my fav pasta, also made in house). The balance of the sauce, mint, and meat is perfect, plus there's the sourdough croutons to pick up the remaining sauce... Heavenly. 
Those craving for the dinner menu will  find familiar offerings for lunch – think half roasted duck with carrots and feta, or a 250g stockyard ribeye with jerk seasoning. 
Finally desserts. Dessert of the day ($10) was a crumbly sugar dough lemon tart.  This certainly goes on my best tart list! Cheese and wine also makes for a perfect ending to your mid day. ;)
The lunch menu is available 12pm to 2.30pm on weekdays. This is making me wish that I work in the city. Badly. 

110 Amoy Street #01-01 Singapore 068579
(Entrance from Gemmill Lane) 
Weekdays: 12 - 2.30pm, 6 - 11pm
Saturday: 6 - 11pm 
There is a new buffet option for you island-life loving folks! Latest Recipe at the newly refurbished Le Meridien Hotel Sentosa has launched their Taste of Discovery Buffet: Seafood and Singapore Flavours. Available for dinner on Fridays and Saturdays, this Singaporean-themed buffet is looking to entice your tastebuds and excite your palate.
I always zoom in on the seafood at buffets- but the selection here is somewhat limited when compared to other buffets in town with sashimi being screamingly absent (no, sushi does not replace sashimi) but they do make up for it with the freshly shucked and tasty oysters and sweet emerald prawns.
There is also a selection of Asian-influenced salads including Thai glass noodles salad, Masala chick pea salad and Vietnamese cabbage salad with beef. But honestly, who comes to a buffet to eat salads? Instead I would focus your attention on the DIY Singapore Rojak station where you can customize and toss your own rojak (yes, you can make an all-youtiao rojak if that is your rojak fantasy!). There is even finely chopped rojak flower, how thoughtful is that! Or perhaps bites of grilled satay, deep fried beancurd rolls, otak neatly presented in bite-sized parcels, and deep fried egg floss with beancurd cubes?
The roast station also caught our attention! Just look at the glistening skins of those meats! The roast duck was our favourite of the lot- the meat was moist and tender while the skin was crispy!
If you love black pepper and also smelling like that, then snag a table near  the Char Kway Teow live station. It tastes like a full on carb version of a black pepper crab dish, sans crab. Well I prefer my Char Kway Teow the usual fashion :P 
As part of the buffet, all adult diners are also entitled to one serving of the restaurant’s specially created dishes. You may choose either the Baked lobster with Hollandaise, Black pepper lobster or the pan fried foie gras with dark cherry compote. The lobster with Hollandaise did taste more like lobster with mayonnaise (and that is always a good idea) but definitely have the punchy black pepper gravy crustacean. Or perhaps a chilli flower crab with mantous if you must have more seafood.
Reflective of the multicultural heritage we are so proud of, other dishes include tandoori chicken, Mattar paneer, Indian lamb curry with spinach and beef rendang.
Remember to save some space for desserts! There was a fairly comprehensive selection of Asian-influenced desserts including Pulut hitam, Nyonya kueh, pandan chiffon cake as well as a Chendol station and a selection of cakes and tropical panna cotta. Chendol tip: ask for less ice and more gula Melaka and coconut milk because that’s the soul of any good chendol!!
We really liked the Pandan Kaya éclairs, as well as the Raspberry coconut ones. These choux pastries were light and a good way to round up the meal! We implore you to make space for some of that American cheesecake (that little mound of a piece of crunchy biscuit) because unlike other hotel cheesecakes, this was surprisingly light yet tasty!

Overall, the Taste of Discovery Buffet: Seafood and Singapore Flavours at Le Meridien Sentosa is definitely an option to consider if you happen to be on Sentosa island, be it for a staycation, showing off your beach bodies or just catching pokemons. Available Fridays and Saturdays for dinner, the buffet is priced at $65 for adults and $29 for children and Starwood members enjoy 25% off.

Latest Recipe
Le Meridien Singapore, Sentosa
23 Beach View Singapore 098679


-Truffles
It is no longer news that PUTIEN has now a Michelin Star to its name and expectations of the restaurant might have risen. With its emphasis on simple traditional food, authentic flavours that often leave many in nostalgia, we would expect the mooncakes offered during Mid-Autumn Festival to offer the same profile.
How much more traditional can it be when you have mooncakes that follow the recipe of a home baker who makes it a tradition to bake them every Mid-Autumn Festival? Named after Madam Leng Ah Eng, the longest serving stalwart in PUTIEN who makes mooncakes for her colleagues and regular patrons during Mid-Autumn Festival every year, Madam Leng Handmade Mooncakes (蓮姐酥皮月餅) are now available at PUTIEN. Although it is impossible for her to handmade every mooncake sold at the restaurant, you can be certain she does daily tasting to ensure that the mooncakes are made to her original standards.
There are two flavours for Madam Leng Handmade Mooncakes (蓮姐酥皮月餅）—Yam ($48/box of 4; $12/pc) and Purple Sweet Potato ($52/box of 4; $13/pc). Having fewer options is wise when both are delicious. “食材有來頭，一咬就露餡”. Just look at the golden crispy layers and generous serving of yam and purple sweet potato! Every bite is a mouthful of happiness. Made from Thailand’s premium taro and Japan’s first grade purple sweet potato, you can be assured that the flavours of the tubers deliver. No flour is added to the filling to ensure the richness of the flavours. I love the mooncakes as the level of sweetness—just enough to highlight the flavours— is spot on. Give me a pot of tea and I can finish a mooncake.

Also available are Yam with s/ Yolk ($54/box of 4; $13.50/pc) and Purple Sweet Potato with s/ Yolk ($58/box of 4; $14.50/pc) if having salted egg yolk mooncakes is a must. Do note that no additives or preservatives are added, thus, the mooncakes are made daily and sold on the same day. They can be kept for three days to ensure freshness, although you can be sure they will not be sitting on your table for long.

A taste of tradition is indeed gratifying.

PUTIEN Kitchener Road
127 Kitchener Road,
Singapore 208514
Tel: +65 6295 6358
If there's a coffee chain that you have to visit, make it Costa. Yes I've heard how terrible their UK version is but trust me, the Singapore version is 👍🏻 (no they are not paying me to say this). I've always enjoyed their muffins and especially their relatively new Corto Classic (a super strong creamy blend of espressos). With the opening of their newest flagship Costa269 at Holland Village, we now get to enjoy proper cafe food from their hot kitchen. And HELLO all day brunch! 
The menu features a combination of British inspired flavours and classic breakfast favourites. Every order is made fresh-on-demand and designed to complement Costa’s range of handcrafted coffees. Their headliner is the Croffle, which is a crispy, flakey, buttery waffle-pressed croissant and I found it quite the perfect base for desserts even!
First, savory maybe? The Morning Croffle ($14) is served with slices of turkey ham, sautéed button and swiss brown mushrooms and scrambled eggs . The eggs are decent, but could be more moist, less firm. There's also the typically British Fry up version- The Great Croffle Fry-Up ($17) which has the option of a beef sausage made from ground beef, tomatoes and onion (which was a tad too powdery and mushy for me though the flavor is quite decent).
IMO, the croffle worked the best in the sweet version- the Very Berry Croffle ($11)! The croffles are served with a choice of salted caramel, chocolate or vanilla ice cream and topped with sliced strawberries and blueberries dusted with icing sugar. GO WITH SALTED CARAMEL! It's a tad sweet but that saltiness goes so well with that buttery and chewy center of the croissant.
Embarking on an extended trip and foreseeing that you'll miss a proper Chinese meal? Well fret not! Peach Garden Chinese Restaurant has opened at Changi Airport Terminal 2 and you can enjoy a full Chinese meal (or banquet if you must) before your flight. 
The contemporary restaurant seats 180 diners, with three private rooms, perfect for that business lunch or a raucous family gathering. Pick from the a la carte dishes for individuals or communal dining, or go with the easy set lunches/dinners starting from $44/pax. 
Start with the Roasted Pork Cube ($12.80/por) with a crispy TOP and nice firm meat. The char siew ($11.80/por) is the salty bean-ish sort with a balanced sweetness and light sticky char. I enjoyed the solid meat texture but my dining companions thought the meat could be more juicy. Well, our meat craving was certainly satisfied with the Traditional Roasted London Duck ($35.80/$68) which is a must order in our opinion. The succulent meat was well marinated with Chinese spices and that thin crispy skin with a thin layer of rendered fats.. GLORIOUS. I would pay $18.80 for a small portion of this even if I were to dine alone. 
Bonjour La Semaine Franҫaise! So excited that you have finally been conceived! Supported by The French Ministry of Agriculture, Sopexa and DiningCity, La Semaine Franҫaise promises you a week of French classic and fusion gastronomy.
OCF
From 10 -17 September, enjoy specially crafted menus from participating restaurants such as Olivia Cassivelaun Fancourt (OCF), Lewin Terrace, Violet Herbs and Restaurant Absinthe. 3-course lunch goes at $40++ while dinner is an easy $58++. Charcuterie and a complimentary glass of French Red or White wine is served with each lunch or dinner set menu ordered.
The Disgruntled Chef
Do you need any more reasons to book a table? I think not.

Hop on to www.thefrenchweek.sg to make a your reservation(s) now. The full list of restaurants and other information is also available at the url.

Bon appetit!
I'm sure we are all familiar with the idea of Japanese Omakase, but how about an European one? Over at Chef’s Table by Chef Stephan on Tras Street, the menu is surprising every night, for every guest. A menu of the freshest, seasonal produce, is provided for you. 
Food Bingo? COUNT ME IN. Guests are provided with a list of ingredients that changes every couple of weeks. Simply cross out the ingredients that you do not like, and Chef Stephan Zoisl and his creative partner, Lorenz Raich, will whip out something based on that. New recipes guaranteed every time you dine here! Not only do you get to explore the option kitchen, the chefs also serve and explain every dish that they create for a truly interactive and intimate dining experience. 

Chef’s Table by Chef Stephan offers three menus, 4, 6, or 8 courses ($98/128/150 per pax). I'd recommend that you go with the 6 course unless you're a big eater. 
Cured Mackerel
A refreshing start to our meal. The dish consists smokey mackerel, balanced with a tangy apple gel, puffed tapioca crisps, bronze fennel, fishy oyster leaves, pickled cucumber and basil oil. Careful of those fishy oyster leaves, they are stronger than the fish itself! 
The party was started proper with the Lobster Bisque. This intense aroma of this smoky umami broth reached us before the dish was presented and by then we were drooling. The smooth cream was paired with shards of crab meat and grilled octopus tentacles, with bursts of sweetness from the peas (shoots and blossoms included too). 
Looking to have a great piece of steak without breaking the bank? Then it has to be SKIRT at W Hotel at Sentosa Cove for you. Every Mon to Thu, enjoy the new Route 88 menu which consists a 3 course signature steak dinner for only $88. 
Well of course there are other options for your mains such as pork, lamb, or fish, and vegetarian as well. But hello.. You did not go to SKIRT for that did you? 
Bread is a highlight here! The finishing charcoal grill yields a crusty blemished exterior which gives way to a fluffy pillowy inside. This loaf came with a creamy artichoke purée and a lightly spiced chorizo oil! Yes.. We asked for butter anyway because BUTTER.
No time to spare but need a quick beauty fix? Pop over to one of the conveniently located PPP Laser Clinics for a quick treatment to revitalize your skin for a clearer and more radiant complexion. PPP Clinic's panel of qualified and accredited Doctors does medical aesthetic treatments focusing on the use of low dosage laser to minimise downtime and maximize results. 
I recently tried their newly launched 360 Solution treatment that consists 5 steps to improve Color, Consistency, and Contour of your face.
It is easy to be overwhelmed by the trademark ‘ma la’ (麻辣 i.e. spicy and tongue-numbing) aspect of Sichuan cuisine, especially made popular by Chinese hotpot chains (yes HDL I love you).. BUT BUT BUT.. Did you know there are more than 20 different unique flavors in Sichuan cuisine? Well.. Si Chuan Dou Hua Restaurant – the pioneer of Sichuan cuisine in Singapore - intends to educate you on all of that with their à la carte buffet showcasing 100 authentic Sichuan dishes. 
Fear not, while the core ingredients of a Sichuan dish may comprise chili and peppercorn, the differing proportions of the spices or the cooking techniques will differentiate one dish from another. We were dazzled by the immense breadth of flavors (they split it into 26 flavors and dishes are listed under the flavors)- Chili Oil; Garlic & Chili; Tomato; Sweet Sour; Sesame; Sichuan Minced Pepper; Sichuan Pepper and Minced Spring Onion; Strange-flavored; Spicy Sour; Ma La; Vinegar; Sweet Bean; Chinese Rice Wine; Homemade Spicy Sichuan Bean paste; Regular Bean Paste; Sweet Salty; Mustard; Lychee; Garlic Chili with Fish sauce; Sichuan Pepper; Plum; 5 Spices; Salty; Onion Oil; Ginger; and Sweet. 
Thankfully, the dishes are all of tasting portions, suitable for sharing between 3-4pax. Before you go crazy on your orders, i'd say that 20-25 dishes will be good for your party of 4. That means at least 3-4 visits before you can complete all the dishes! Well.. we tried 55 in 1 seating (there were about 14 of us). Having tried all the flavors and half the dishes, here are some of our favorites!
Love beef? Then head over to 10 at Claymore at Pan Pacific Orchard for their Omi Wagyu Beef from Shiga prefecture, Japanb, only available for the month of August and September. This is enjoyed alongside their small but quality buffet. 
Look at that gorgeous marbling!! 
Yes it looks the same as advertised! As part of the themed buffet, savour the rich flavour and unique tenderness of this exquisite cut of beef (1 serving/pax), served with a pot of specially prepared soup broth, cooked by you in shabu-shabu style; or have it grilled (we found this too oily and bland though). I
Osteria Mozza has done away the white linens (FINALLY) and now presents us a relaxed ambience for weekend lunch. On the newly introduced Weekend Lunch menu is a selection of food that epitomizes true Italian cooking. Did I mention there is breakfast food too? Weekends have definitely been made sweeter!
A table favourite is the Housemade Gravlax ($22) with lemon, chives, shaved eggs, croutons and avocado. All the favourite breakfast ingredients tossed in beautiful flavours. A clean and healthy breakfast!
I love the salads from sister restaurant, Pizzeria Mozza, so I do have expectations for the greens here. I am pleased to declare that Butter Lettuce ($21) did not disappoint! A classic dish, the crisp leaves of greens, balls of toasted hazelnuts, slices of hardboiled egg and long strips of blushing bacon are arranged like a salad bouquet, wrapped with creamy gorgonzola dolce and dressed with vinaigrette.

Cheese lovers will love the Bufala Mozzarellas! (Even if you are not, a taste of this might just convert you into a fan!) Hand-pulled and served with traditional and simple ingredients are the Caprese of Bufala Mozzarella ($25) with vine ripened tomatoes and basil pesto; and Bufala Mozzarella ($28) with Prosciutto di Parma. Bursting with fresh and natural flavours of Italy, I was teleported to The Boot.
Rich in flavours, the house-made pastas are items that cannot be missed. A dish with wild mushrooms, asparagus and walnuts, the Farfalle ($23) is delicious with its nutty flavors. The big bow-ties have an addictive bite to them and before you know it, the plate is cleaned.
Culinary Designer is Chef Trevor Paulo of Xperience Restaurant at Sofitel So Singapore! How else can we explain the dish after dish of precisely plated art from his Signature menu that were sent out of the immaculate open kitchen? I believe Trevor is rather OCD (all that temperature monitoring and perfect swooshes) when it comes to transforming the fresh seasonal produce into their modern European-Japanese dish form. As rigid as that may sound, his plates do not bore! Here are the highlights!
Cured salmon ($25) adorned with cucumber shavings, pickled cauliflower, dill & coriander pearls, tobiko, and finished with a fermented apple juice. Fermentation is the hottest technique in the culinary world right now (so I say) and can I please have a bottle of that tangy apple juice! This appetizer more than serves its purpose of getting our stomach ready for the night. Light and cool dish, with a hint of citrus, ending on a wasabi note. I wouldn't mind a slightly smoky fish to accent the dish though.
I preferred the bright bursts of flavors in the Spanner Crab ($25). The lime mayonnaise, spring herbs, sansho, and wasabi snow brought out the sweetness of the meat. This wouldn't be out of place in a Japanese restaurant for sure.
For the main course, treat yourself to hearty meat dishes like the juicy Beef Short Rib ($38) with all types of onion! White onion purée, leek confit, spring onion tempura, onion paper, and a shallot jus embellished this braised Australian Wagyu short rib. The meat was first sous vide for 36-48h at 68 deg and then seared for a little crispiness. Knives not allowed! This could have been an onion dish because i didn't quite miss the slightly bland meat at all.