Mum and I were in the Arab Street area sorting out some errands and we wanted something that wasn’t too heavy, like my favourite nasi padang or Moroccan in the area. We stumbled across Beirut Grill and liked both menu and ambiance. I liked how it was brightly lit so I won’t fall asleep over my food (yes I’m very sensitive to low light conditions – even brightish yellow light makes me yawn).
Yet they added really nice touches with the Arabic/Lebanese decor.
The food was surprisingly good for a place so styled up. Hey we’re talking Arab Street here where the good looking places are generally crap and the crap looking places have good good food! We started with baba ghanoush and tabbouleh. The baba ghanoush was pretty decent, mushy eggplant dip with crunchy vegetables. I think I’d’ve liked it better if it didn’t have crunchy bits, I guess the baba ghanoush I was expecting came from a different region in the Arab world! The tabbouleh on the other hand was sharp, zesty and very refreshing. I don’t know what they put in the bread, but it was incredibly tasty. I mopped up all the dips (despite the baba ghanoush not being my favourite texture). The taste was quite similar to the kind of vermicelli they like to put in rice in Arabic food. It was addictive!
Mum and I shared a main, the shish taouk. It was grilled chicken with chicken rice. I liked how flavourful the spiced meat was and enjoyed it with the various sauces. There was a slightly vinegared chilli sauce, a thick garlic one somewhat like aioli and a chilli cream sauce. All were good and helped to disguise the dry chicken breast parts. They really should have used chicken thigh if they couldn’t cook the breast right. The chicken rice was done rather differently from the local version. I liked the subtle flavour and how it wasn’t awash in oil.
My biggest disappointment was this place was the dessert! I held off on having separate mains just so I could have my favourite baklava, but they didn’t have any. My reasons to return? For the chance to try their baklava and the fabulous bread.
We were in the Dempsey area and wanted to try something new. Disgruntled Chef fit the bill. It’s a newish place opened by a chef formerly from the White Rabbit. I don’t know about you, but I’m not very sure about the name. Something that conjures up images of an unhappy chef spitting into my food is rather disturbing. Nonetheless, DC and I took the plunge and ordered four small plates and a big plate.
The first was a spinach salad with mirin and eggplant. Decent salad dressing but nasty eggplant that was cold and somehow hard and soggy at the same time. Overpriced and not very nice.
We were on a steak tartare streak and couldn’t resist going for it. Here, the steak tartare was pretty decent too. It was helped a lot by the very excellent fries, possibly the best in Singapore. I liked how they were just about chunky yet so crisp outside and incredibly fluffy inside. They went absurdly well with the steak tartare. What I didn’t really like about the tartare was how they used half cooked quail eggs in it. I didn’t quite appreciate the texture of the solid egg whites and felt that there wasn’t enough runny egg yolk to go round.
This was followed by the crackling suckling pig that neither of us found very special as the skin was only just crispy and still on the hard side. I don’t like it when the skin gets stuck in my molars from chewing at it for too long. Oh and the big plate of roasted miso cod was so forgettable we almost wept at how insipid it was. Don’t get me wrong, it was still competently executed. It was just that the dish simply had no soul. All I remember was that the centre of the fish had a strong alcohol smell from the sake marinade. Japanese obviously isn’t the chef’s forte.
We both agreed that the most inventive, and possibly the best, dish that evening was the baked bone marrow with persillade. I really liked the idea of marrow as pate. The chef did nothing to the marrow itself, leaving its unctuousness to be tempered with the persillade according to the whim of the diner. Trying to figure out how much parsley and garlic paste to match with the marrow was part of the fun of the dish. This is something we’d definitely return for.
The Disgruntled Chef
26B Dempsey Road
Tel: 6476 5305
Skinny Pizza is a great place for me to pretend that I’m far away from the office. It’s a bit pricey but it’s probably as far from the Suntec Food Court as you can get. The downside though is that it’s right next to Strip, and DC’s overactive imagination kept thinking about fur flying over the low partition!
The pizzas here are very filling, it helps to share with friends! Even though the pizza base is very thin naan bread, the rich toppings make it incredibly filling. The best ratio for me is two people to one pizza. At least that way there’s a chance for some side dishes like the yummy sausage.
This time, however, there were three of us and we went for two pizzas instead. First up was the mushroom and truffle pizza. Here the mushroom veloute was smooth, rich and deep and with a punch of earthy truffle flavour. The onion helped cut through the earthiness and bitter herby rocket is always a plus in my book. However, after a slice of this I was ready for something else. It’s not something you’ll want to have loads of at one go.
I felt that the squid ink base pizza fared much better. While not being particularly original, here was where the freshness of the ingredients and flavour combinations made in heaven really worked. The squid and prawn coated with tomato salsa and fresh flat-leaf parsley burst with seafood and herb sweetness. Needless to say, that was the star of the day.
Other pizza flavours of note are the Provence and Ratatouille flavours which are both kinda similar. Pretty decent though.
I also like the apple cider here. It’s sweet without being overly so and is nice and light: a bit like dry sparkling apple juice. Like they say in the menu, it’s a great complement to the pizza.
#01-002 Suntec City Galleria
Tel: 6333 9774
Inspired by the pasta I had at Big D’s and also by the past due can of anchovies Mum dug out from the cupboard, I had to have a crack of my own version of the salty fishy stuff. As always when it comes to these weekday dinners, I was famished and tired from yet another long day in the office. In less than 20 minutes, I threw this together using stuff in the house and a mixture of herbs including some sad bits of coriander and spring onion Mum left in the fridge and some freshly bought flat-leaf parsley from the supermarket. Use whatever herbs you fancy, or whatever’s left in the fridge.
Anchovies can of course be very salty, but this varies enormously from brand to brand. Just taste as you go along before adding too much. Also, not salting the pasta helps too. I also add some chilli to spice things up a little. Here, I used some aglio olio e peperoncino powder Mum got from Italy (it’s otherwise inedible just on its own with pasta), although simply because it was another past due item begging to be used up. I’d also use fresh chilli or my usual standby of chopped chilli padi.
2 tbsp olive oil, preferably from the canned anchovies
6 shallots, chopped
1 clove garlic, chopped
small sheath spaghetti (enough for one)
5 anchovies tinned in oil
chilli, to taste
good handful of chopped herbs
Start by sweating the shallots and garlic gently in the oil from the anchovies till barely golden brown.
While still watching the shallots and garlic, boil the pasta in plenty of water till just before al dente. Do not salt the water.
Going back to the shallots and garlic, add in the chopped anchovies and stir to break up into a paste. Sprinkle in the chilli and continue to stir.
Toss in the pasta into the anchovy mixture, adding in a few spoonfuls of pasta water. Turn up the heat and stir till the water is absorbed and the mixture coats the pasta well. Add a few more spoonfuls of water if the mixture still doesn’t stick to the noodles.
This is another dish inspired both by hunger and by the need to clear out stuff from the fridge! I had a few button mushrooms that were getting past their prime, lots of curly parsley and a red chilli that was slowly drying up in the fridge. Being very hungry, I only had time enough to boil pasta and make sure the sauce was ready by the time it was al dente.
2 rashers streaky bacon, cut into strips
3 mushrooms, sliced
½ cup curly parsley, chopped
1 red chilli, chopped coarsely
Boil the pasta in plenty of salted water till al dente.
In the mean time, fry the bacon in a non-stick pan till browned. Add the mushrooms and keep frying till brown.
Toss in the chilli and cook for half a minute, then add the parsley and stir for a few seconds.
The pasta should be cooked by now. Toss in the pasta and stir till pasta is well coated. Add a bit of cooking liquid if it’s too dry. Alternatively you can add oil if you’re not watching your weight.
Season to taste. Hurry up and eat already!
Note: If you prefer, either leave out the chilli or remove the seeds to make it less hot.
I like to cook chicken and vegetable broth because it’s so comforting and reviving. It takes a bit of time and effort to debone the chicken, but the results are well worth it. Freeze the thigh and breast meat for some other use and put only the bones into the soup. If you’re feeling lazy, you can just chuck the whole chicken in, but don’t blame me if you get dry stringy meat. Add as much or as little of the veggies as you like. If you have leeks or potatoes, feel free to add those too.
A note on the aromatics: I like the deep flavour cloves give to the broth. It somehow makes the soup extra satisfying. I stash parsley and coriander stems in the freezer each time I use the leaves, so making this broth just involves unpacking whatever there is in the fridge. Don’t worry if you don’t have it.
1 tbsp oil
1 large onion, cut into large wedges
2 carrots, scraped and cut into rounds
4 sticks celery, cut into chunks
bones of three chickens (if lazy, just use one whole chicken)
a sprinkle of whole black peppercorns
1 bay leaf
parsley and coriander stalks
In a big pot, heat the oil and the onion, carrot and celery. Stir on low heat for about 5 minutes to sweat. Make sure the vegetables don’t brown.
When the vegetables are soft, add the chicken bones or whole chicken and pour water over it till covered. Add the cloves, peppercorns and bay leaf.
Bring the broth to a gentle boil for about one hour. Alternately, if you have a thermopot, put it in the thermopot for about two hours.
When the soup is done, lift out the bones or chicken and extract whatever meat you can. Serve on the side with the soup.