Ootaya has been in Singapore for a while and they just opened a branch in Suntec City. The mains were fresh and cooked fairly healthily, tasting like home-cooked fare. Mine was a mixed bag as the pork balls with tendon just tasted a bit gristly, though still a notch above the mystery-meat balls served at economy rice stalls. I loved the onsen egg, essentially a chilled soft boiled egg, but I have a soft spot for those and this was cooked just right till the whites turned, uh, white and the yolk hadn’t yet set. Shinta and CH both enjoyed their mains and I especially liked this grilled pork dish that we shared. The pork had a layer of fat on it that charred slightly and reminded me of the reason why pork is just So Good.
CH went for the Kyoto Uji matcha green tea mousse that came with milk ice cream, mochi and red beans. The green tea mousse was very intense and quite excellent as the bitterness of the tea comes through robustly. Much better than most insipid green tea concoctions.
Shinta and I shared the castella parfait, a trifle made up of cake cubes, ice cream and plenty of cream. Oh I think there was jam or some kind of fruit sauce in it, but who cares? Cake cubes soaked in melted ice cream and accompanied by good quality whipped cream make my day any day.
Occasionally I like to make a decadent breakfast chockful of expensive ingredients. This time I made blueberry pancakes, putting a good two punnets of the stuff in it. I made the fluffier thick American-style pancakes, which typically uses buttermilk and bicarbonate of soda. I replaced the buttermilk with a mixture of yogurt and milk and it worked out just fine. You can make the batter minus the bicarbonate of soda in advance and stir it in just before cooking. Be sure to sift the bicarb. If you’re lazy like me, you’ll end up with lumps that turn parts of the pancake disappointingly salty-bitter. Top it either with the traditional maple syrup and butter/whipped cream or go healthier like me and dollop with thick yogurt and manuka honey.
170g plain flour
½ cup yogurt
¾ cup milk
50g melted butter
¾ tsp cream of tartar
1½ tsp bicarbonate of soda
1 tbsp melted butter, for frying
2 punnets blueberries
Mix all the ingredients from flour to bicarbonate of soda in a blender or mixer till smooth. (If making in advance, leave out the bicarbonate of soda: stir it in only when ready to make pancakes.)
Heat a heavy frying pan and coat lightly with melted butter. Pour the batter into the pan in spoonfuls till it runs to the edges of the pan. Turn heat to low and sprinkle blueberries generously over the uncooked and bubbling side.
When the pancake turns almost solid on the uncooked side, loosen gently and flip the pancake. It’s all in the wrist action. (Tip: use a non-stick pan, it helps a great deal!) Cook till brown on the other side, then transfer to a plate and cook the rest of the pancakes.
We were casting out for a brunch place and Riders Cafe wasn’t open, so we settled for Mimolette next door. I’d heard that the standard had gone down but decided to try it anyway. We started with the lemon pancakes which were competently executed. They were done with lemon zest in the batter and served with honey and strawberries. I liked how they served real cream, whipped to just the right consistency. However, I didn’t like how the strawberries were the regular bland undderipe kind and I felt that the pancakes could have been taken a notch higher if they’d served it with lemon curd or French crepe-style sprinkled with lemon juice and icing sugar.
DC highly recommended the steak and eggs and he was right. The steak was very well flavoured and done just right for breakfast – medium rare. We normally go for rare steak but this time went with the restaurant’s recommendation. It was perfect for the first meal of the day. The scrambled eggs were on the edge of runny – just right and the sundried tomato with bacon made a great counterpoint to both egg and steak. It was a good though heavy start to the day.
Judging from the website, it seems like they’ve changed the menu. Try your luck anyway!
I’d been meaning to try Privé Cafe for a while and breakfast was as good a meal as any to check it out. The website says that it opens at 9.00am, so we got there slightly after nine only to be told that while the place was open, only coffee and selected drinks would be served for then. It wouldn’t be till 9.30 that they would take orders for food and other drinks like smoothies. I found it incredibly bizarre because it was a bit silly to open for breakfast and tell people that they could only drink coffee and tea for the first half hour. No smoothies even! How hard is it to load a blender and flick the switch? The manager explained to us that even pastries couldn’t be served because they were still baking. It was obviously a lie because the pastries, while not stale, came at room temperature and the glaze of the Danish pastries were definitely not freshly set. The worst bit of it all was that they did not even offer to take our order first and get it to the kitchen so that our food would arrive just after 9.30. (Back story: we had an elderly person who couldn’t stay out for long, hence the need for speed.)
Well, we finally got round to getting our food and it was decent. The berry smoothie had lots of (frozen) mixed berries blended into vanilla ice cream. It was more of a milkshake than smoothie. My impression of a smoothie is one made with yogurt instead of ice cream, it was a bit too rich for the morning, especially with my main course.
The stack of pancakes was quite lovely. It was the best I’d had in a while, with each pancake warm and fluffy, accompanied by fresh fruit, softly whipped cream and syrup on the side. A nice touch was the honeycomb bits which really added to the flavour and texture of the dish. All in all very satisfying.
Discount the odd order-only-at-9.30 policy and not particularly attentive service and the food and ambience are great. It’s lovely to sit by the marina with the sun climbing up over the boats, feeling like it’s going to be a lovely day ahead.
Privé Bakery Cafe
2 Keppel Bay Vista
Marina at Keppel Bay
Tel: 6776 0777