食尚品味Gourmet Living

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公楽食堂, a hidden gem in Takamatsu (高松) mostly patronised by locals for its relaxing homely feel, is one of our favourite e...
21/07/2025

公楽食堂, a hidden gem in Takamatsu (高松) mostly patronised by locals for its relaxing homely feel, is one of our favourite eateries in Kagawa prefecture (香川県) for the same reason. We feel like we’re having a comforting meal in the home of a Japanese friend.

Its simple décor takes us back in time – back to the 70s in the Showa era (昭和時代). A vintage upright gas boiler is still in use to boil water. Said to have operated since 1957, the joint is run by two kindly grandmas offering home-style dishes like fish tempura (魚天ぷら; ¥200) and oyakodon (親子丼; ¥460), which we like for its lighter flavours compared to those we’ve tried elsewhere in Japan.

At the counter, you specify the amount of rice [big (¥220), medium (¥170) or small (¥140)] you desire before ordering a main dish. Then, you could also pick from the many side dishes lined up in a glass cabinet.

It was almost closing time (3pm) when we arrived, so there wasn’t much selection in the cabinet. But we spied some tofu in the fridge and so the obachan (おばあちゃん) offered to whip up a cold tofu (冷奴) for us. We learnt that its gyokusui [玉吸(miso egg soup with sardines); ¥130] is a hit with taxi drivers. So, next time we’ll order that!

Makan local, savour Spanish!A line-up of wines from Castilla y León, Spain’s celebrated highland wine region, is set to ...
16/07/2025

Makan local, savour Spanish!

A line-up of wines from Castilla y León, Spain’s celebrated highland wine region, is set to surprise your palate this Saturday (July 19, 7pm) at New Ubin Seafood CHIJMES where they’ll be matched with some local flavours of Singapore.

To start, a crisp, aromatic Verdejo from Rueda will go with the pork rendang, followed by a youthful Tempranillo rosé from Ribera del Duero to balance the umami and spice from the BBQ cuttlefish. From the same region, a robust Tempranillo is to marry the savoury-spicy sauce of the roast chicken, which is the third dish.

Next up is an intense Tempranillo from Toro to cut through the richness of the pork burger. Before settling for dessert, a silky full-bodied Tempranillo from Ribera del Duero is set to draw out the umami from the braised beef brisket, the last dish for the pairing.

More details: https://newubinseafood.com/events/tsmm-cyl-sg60

What happens when Singh meets Siang?Expect pairing surprises and layered flavours when you experience this encounter at ...
15/07/2025

What happens when Singh meets Siang?

Expect pairing surprises and layered flavours when you experience this encounter at Shikar this evening (July 15) at 6:30pm where a special seven-course dinner alternating between mod-Indian and mod-Asian dishes are presented by chef Jolly of Shikar and chef Teo Yeow Siang of 3 EMBERS respectively — a one-night collaboration between the two chefs to celebrate the rich intersection of Indian and Asian cuisines.

From the curated dishes is this pan-seared Tajima Wagyu beef (chosen for its Wagyu-like tenderness without the greasiness) that doesn’t disappoint with its juicy bite and beefiness. The spicy buah keluak sauce, Chinese garlic chives（青龙菜）and crispy truffle potato spring roll are more than worthy accompaniments. The vegetables whet the palate, the buah keluak sauce makes sure the taste buds don’t get complacent and as for the crispy roll, I would order the beef just for it if this dish were offered as an à la carte item!

What happens when Singh meets Siang?Experience this encounter at Shikar this evening (July 15) at 6:30pm where a special...
15/07/2025

What happens when Singh meets Siang?

Experience this encounter at Shikar this evening (July 15) at 6:30pm where a special seven-course dinner alternating between mod-Indian and mod-Asian dishes are presented by chef Jolly of Shikar and chef Teo Yeow Siang of 3 EMBERS respectively — a one-night collaboration between the two chefs to celebrate the rich intersection of Indian and Asian cuisines.

From the curated dishes is this confit of lamb shoulder with charred asparagus served as a Wellington in a buttery puff pastry to add a British touch to it. The tender meat entices with a wonderful aroma of green cardamom and mace that also lends a warm, spicy-sweet flavour to the lamb. Helping to tame the gaminess is a deeply intense saffron-pan glaze that calls for basmati rice to complete the satisfaction!

It’s Godzilla’s 70th anniversary! But brace not for its rumbling roar. Instead, get whiffs of the ocean with hints of ce...
04/07/2025

It’s Godzilla’s 70th anniversary! But brace not for its rumbling roar. Instead, get whiffs of the ocean with hints of cedar from this limited special release of Godzilla Umiki Blended Whisky to be launched at Great Palate 2025 – a walkabout tasting event taking place in the grand ballroom of Parkroyal Collection Marina Bay between 1pm and 8pm on July 5 and 6.

The life-giving ocean gives us Godzilla and also this limited-edition bottle because Japanese whisky brand Umiki (海樹) is known for using desalinated ocean water in its whisky production. This collector’s item has a Japanese cedar cask finish and each bottle is handcrafted by the renowned Hashimoto Sh*tsugei Studio (橋本漆芸), blending traditional Japanese Sh*tsugei (漆芸) lacquer with gold and shell inlays.

This is but one of a few special debuts at Great Palate 2025, which brings together 15 distillery owners and brand representatives offering over 200 whisky and spirits labels. Tickets can be purchased at https://greatpalate.maltwineasia.com.

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Toa Payoh

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Monday 09:00 - 18:00
Tuesday 09:00 - 18:00
Wednesday 09:00 - 18:00
Thursday 09:00 - 18:00
Friday 09:00 - 18:00

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