#themuffonrybybakeryandbar 9 results

The Meathouse by 18Chefs

The Meathouse by 18Chefs The Meathouse by 18Chefs is one die die must try experience. Please believe me. I was at Century Square today, down Tampines, to visit the newly opened Mall and my favourite shop on earth - Tott. Well guess what happened? Actually let me go back in time a tad first. This one fated  food and eating occasion that is all a tad strange. I have never heard of The Meathouse by 18Chefs. I have heard of 18Chefs as saw their place at Downtown East once - we ...

Mikawa, Siglap on East Coast Road

Mikawa Japanese Sake Bar & Restaurant, on East Coast Road I see Michelin Stars being handed out for the likes of Din Tai Fung. But not for Mikawa Japanese Sake Bar & Restaurant, on East Coast Road. Why not here? This place sends out the most consistently good, quality food every time. It's superior in quality and taste. It's a must. I have already blogged it before - see HERE - BUT the guys deserve a refreshed blog as we just had the best Vesak Day lunch ever - heres comes a well ...

Amy’s Breakfast Recipe

Amy's Breakfast Recipe Inspired by my mate @Mark Mottram, of Bakery & Bar. Amy's Breakfast Recipe today came out of the blue, after having had a look in the fridge at what's on offer. I ended up with this Frittata come Omelette, served in a bread 'plate'. I took a big two inch deep slab of Mark's sour dough bread. I then used one of my food stacker rings to cut out a circle in the middle of the bread - don't cut all the way through, as this is literally and edible bowl. A quick whizz in ...

Black Pudding with Coarse Cheese and Horseradish

Black Pudding with Coarse Cheese and Horseradish I just got back from The Philippines for a conference. As usual crappy food on the plane, so a little peckish what can I eat? A quick rummage in my food fridge, and I spot the stuff I bought last week at my mate Chris's, The Cheese Shop @ Joo Chiat. And what did I create, well I created Black Pudding with Coarse Cheese and Horseradish. ALL items were bought from his joint. I am so happy now, knowing that this is going to taste so so good. I'm ...

Spize, Halal food in Siglap

Spize, stunning Halal food in Siglap A new joint has just opened for us in Siglap, and it is a cracker. Spize, stunning Halal food in Siglap. We have been waiting an age since Mayura restaurant closed to know what was coming to Siglap's foodie scene. And hey presto a few week back now it arrived, Spize, stunning Halal food in Siglap. It's a beautiful place inside, with huge murals on the walls, and a really nice open family atmosphere. This is 100% a place for family dining, we love it. ...

Bar Roque @ 165 Tanjong Pagar – Amy’s 10th Birthday

Bar Roque @ 165 Tanjong Pagar - Amy's 10th Birthday I cannot believe this is our first time here. So many of my mates have visited here, and I have been invited, but there's always something... that comes up. You may remember my blog for Stefan's other place, Do-Main at Tanjong Katong. What a knock-out lunch we had there. So as we were towards the city for Amy's actual party it made sense to have her dinner at Bar Roque @ 165 Tanjong Pagar - Amy's 10th Birthday. Chef Stefan promised something ...

Bakery and Bar, @ 112 Telok Ayer Street

Bakery and Bar, @ 112 Telok Ayer Street What an absolute gem this place, in the very cool foodie  location of Telok Avery. Literally a spit from my work, but I have never been to see my mate Mark there before. But believe me folks it is now going to become a regular for me, and it's getting a die die standard as Mark personal hand-crafts and serves and everything is truly amazing. You have to try Bakery and Bar, @ 112 Telok Ayer Street. I am just ...

My version of Borscht

My version of Borscht Something different for the gang today. A spin on the Russian peasant soup. This is My version of Borscht. A hearty, warming soup for those cold wintery nights in Singapore. Borscht is a soup from Eastern Europe, I think around Ukraine and the like. Usually containing beetroot, cabbage and potatoes, or I think sometimes led with tomato, and seconded with beetroot. Anyway what ever I created here is a sort of Borscht, that came out pretty damn nice. My version of ...