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Enjoying a cup of coffee is more than just a matter of taste, or fancy latte art. All five of our senses play a big part, and I believe there are some added components that attribute to a good cup of coffee.

Experiencing all that coffee has to offer is more than just a two-way street; with the barista making the coffee, and the customer drinking the coffee. It involves the most complex understanding on how that coffee was being prepared until it reaches your lip.

I had the opportunity to visit Khairul (better known as K-Man) – the Head Barista at Sarnies Cafe – and learn more about the art of making coffee. Here are the basics on the roles in processing coffee’s rich data - starting with Blending, Roasting, Grinding, and Extraction.


BLENDING
Every coffee bean has a strong character and it varies from different regions and seasons.
Sarnies take great effort to source for the best coffee beans with the right blend to produce a high quality coffee.

ROASTING
This roasting process is where the flavour and aroma of coffee beans are brought to life. A medium roast gives a well-rounded, rich flavour and aroma. Temperature and time are carefully controlled, and at times, the coffee master would go for a high roast and that will result in achieving a strong, and distinctive flavour.

GRINDING
The roasted coffee beans are then ground into a coarse powder to facilitate the brewing process. Ground coffee deteriorates faster than roasted beans because of the greater surface area exposed to oxygen. Therefore, the beans are only grind before brewing.
EXTRACTION (BREW)
The ground coffee is then put into a series of extraction cells using a coffee percolator or a filter coffee maker. The coffee flavour, aroma and colour from the coffee grounds will be extracted to the correct degree, control led by the correct time and correct temperature, until a highly concentrated liquid is produced.

There are subtle and complex ways of brewing coffee; the common methods are usually cupping, using a press pot, or vacuum brewing. The key concepts to optimise the brew coffee during the extraction process are strength and the ratio of coffee ground.

To put it simply, how much of the coffee end up in the cup, is dependent on how much coffee ground is used for a given quantity of water. This will determine if your coffee is concentrated or watery.

Water temperature is crucial during the extraction process, as it affects the proportions in which solubles are extracted. The desired temperature range is slightly below the boiling point of water between 91–94 °C, and coffee is best made with water heated to boiling point briefly.

The longer it is kept at a high temperature, the more undesirable flavours and taste it becomes. And the story doesn’t just end here.
LATTE ART
Many will agree that making a good cup of coffee is an art within itself. Latte Art refers to the method of preparing coffee by pouring steamed milk into a shot of espresso and designing a pattern in the layer of foam.

Latte art requires a combination of espresso crema and micro foam. Before the milk is added, the espresso shot must have a creamy brown surface, which is what we call the ‘crema’ – an emulsion of coffee oil and brewed coffee.

HOW MICRO FOAM IS MADE FROM MILK

First, pour cold milk into the steam pitcher. Then we place the steam wand at the bottom of the pitcher. Turn on the steam, and slowly raise the wand until it is near the top of the milk.

Lower the pitcher as the milk rises so the steam wand stays away from the top of the milk.

The milk should not stretch too much nor should there be any big bubbles. This should create a smooth, velvety milk as opposed to the micro foam that sits atop most espresso drinks.
THE PERFECT CUP OF COFFEE IS…

There have been ongoing controversies within the coffee community, arguing that some baristas focus too much on the latte art, which then leads some to ignore the more important issues, like the taste of the coffee – which is the essence. While the newer baristas may have limited experience on latte art, they can still pull a good shot of espresso.

Coffee is as complex as it is, and every one react differently to the presence of these basic tastes – most commonly bitterness, acidity, and sweetness.

There is an increasing number of people who are inclined towards the superficial appearance of coffee, rather than appreciating its taste. A common misperception that most people have is that bitter coffee has probably gone bad during the extraction, but that is not true. As a rule of thumb, light roasted coffee are more acidic, while dark roasts are more bitter.

The next time you bring the coffee cup to your lips, think about how it was being prepared and experience it with all your five senses.

Learn the simple power of saying Thank You to the barista who prepares your coffee. ”A smiling customer makes a happy barista”, quotes K-Man, who seeks joy and satisfaction at work by making every customer happy and remembering their preferences.

A genuinely deep feedback to the barista, will make you a coffee rock star. Thank You K-Man and Sarnies for taking my pleasure at its lyrical best!

You can also find my coffee article featured on ladyironchef.

The Hairy Crab season is undeniably the highlight of the autumn calendar. You can indulge in the finest harvest of hairy crab at Taste Paradise and Paradise Pavilion. This seasonal autumn delicacy from the famous Yangcheng Lake 阳澄湖 is available for a limited period only from 1 October to 30 November 2014 at both Taste Paradise and Paradise Pavilion restaurants. 

The crabs produced in Yangcheng Lake have long enjoyed great reputation abroad, and touted as "The King Of The Crabs" thanks to its special appearance and the natural ecological environment. 

The Chinese mitten crabs better known as Da Zha Xie (大闸蟹) have strong characteristics that distinguish themselves from the other crabs in the region. These aquatic produce boast sweeter meat, as well as rich and succulent roe.

If you have not got your claws on the hair crab, this is a great opportunity for you to enjoy the exquisite taste of this gorgeous delicacy. You probably have to wait for another 10 months if you missed it this time. 

There are a variety of methods to cook the hairy crab. For the best tasting crab, have it steamed as this classic method preserves the original taste succulence of the crab without compromising its natural flavours. 

The Hairy Crab Indulgence
When confronted with one of the little beasties on your plate, how exactly do you tackle it? 

You can choose to tear the crab apart with your bare hands, or leave it to the skilled waitstaff to dismantle it for you. Since I don't want to get my hands too busy and dirty, I'd chose the latter for sure. 
Hairy crabs can be intimidating if you do not know how to eat them, but a lot of fun if you do.

The first step of eating a crab is always visual. I stared at the crab momentarily, before the waitstaff demonstrated her artwork of tearing the crab apart.

Awed by the relish demonstration, I took delight in taking pictures of the little beast's shell been pried open and its body and legs been snipped, and finally the fun begins.

Now it's time to roll up the sleeves and enjoy these prized delicacies. After the apron and the top shell of the crab is removed, this is the favourite part where you spoon out the bright orange roe inside. 
Next, the crab legs are pulled off. Eat the exposed flesh and get at the meat inside the shell. 
Lastly, finish it off with the remaining segments of the crab, the claws and the pincers. The moist chunks of meat in the claw and pinchers are easily devoured with minimum poking and digging. 

Delectable hairy crab dishes can cost up to $100 if purchased individually. Taste Paradise and Paradise Pavilion present this highly sought-after delicacy in ala carte and set menu options. 


The well established Chinese restaurant Taste Paradise offers a six-course hairy crab set menus that is priced at $138++ per person. The Hair Crab Indulgence menus are specially curated by the Paradise team of stellar chefs, using an array of unique recipes and ingredients with different culinary cooking methods to showcase the crab to its best.

Here are highlights of some of the exquisite crab dishes available at Taste Paradise for lunch and dinner. 

Taste Paradise Hairy Crab Set

To tease the palate before the main feast, chef created the Parma Ham Mantou Slider served with Hairy Crab Roe, accompanied with Pan-seared Scallops with Teriyaki Sauce where the hairy crab roe are placed atop crisp-fried mantou sliders and accompanied with succulent scallops that are pan-seared to perfection. 

Part Highlight of Taste Paradise Hairy Crab Set Menu - Parma Ham Mantou Slider served with Hairy Crab Roe, accompanied with Pan-seared Scallops with Teriyaki Sauce. 
The Chicken and Egg White Beancurd topped with Hairy Crab Roe is a dish which demostrates a perfect example of a traditional dish further heightened with a new ingredient where the essence of the latter is beautifully blended with the flavours and cleverly accentuated.
Part Highlight of Taste Paradise Hairy Crab Set Menu - Chicken and Egg White Beancurd topped with Hairy Crab Roe.
Debit/Credit Cardholders for ANZ, OCBC and Passion Group Royalty members, can further enjoy the hairy crab set menu at a special discounted price $108++ (Taste Paradise). 

To enhance the gourmet dining experience, customers at Paradise Pavilion can enjoy the heavenly hairy crab or delight in the roe served with shark's fin as an ultimate indulgence.

Priced at $128++ (Menu A) and $168++ (Menu B), the six-course set menu at Paradise Pavilion features the hairy treasure and scrumptious signature creations such as the luxurious Braised Shark’s Fin Soup with Hairy Crab Roe in Brown Sauce Served in Winter Melon, or Pan-Seared Cod Fillet accompanied with Silken Egg White and Truffle sauce. 

Here are highlights of some of the exquisite crab dishes available at Paradise Pavilion for lunch and dinner. 

Paradise Pavilion Hairy Crab Set

Part Highlight of Paradise Pavilion Hairy Crab Set (Menu B) - Combination of Hairy Crab Roe and Fresh Crab Meat Jelly and Shredded Lobster Meat with Plum Wine.

Jellies are absolutely the way to go as a dessert and combining the gelatine with fresh crab meat is a good way to promote the lusciously sweet and delicate meat. This is not served as a dessert but a palate teaser before the main feast. 
Part Highlight of Paradise Pavilion Hairy Crab Set (Menu B) - Braised Superior Shark’s Fin with Hairy Crab Roe accompanied with Spring Roll served in Japanese Stone Pot. 


The braised shark’s fin soup was served in a hot stone bowl, which keeps the broth heated throughout the meal. The broth was rich in flavour and enjoyable, the portion was extremely generous I am not complaining at all. 
Part Highlight of Paradise Pavilion Hairy Crab Set (Menu B) - Sautéed Rice Cake with Hairy Crab Roe and Wild Mushroom. 

The combination of rice cake with hairy crab roe and mushrooms delivers an irresistible taste. With the richness of the crab roe topping and the alluring smoky flavour of "wok hei" this dish will surely whet your taste buds. 
Complete the dining experience with a typically sweet course. First up on the left side of the picture, is Pomelo cheese cake and Hashima with water chestnut, available at Paradise Pavilion Hairy Crab Set Menu.

The dessert glass on the right side of the picture, is Chilled Osmanthus Jelly served with Coconut Ice Cream and Milk, available at Taste Paradise Hairy Crab Set Menu.

My top dessert pick goes out to the luscious Pomelo cheese cake which has the right amount of sweetness. When I tried the Pomelo cheesecake with the very first bite, I have been fallen in love with it. 

The velvety smooth, creamy, texture makes this kind of cheesecake stand out the crowd. The cheesecake is not too sweet, yet just enough to entertain your sweet tooth if you have one. How I wish the pomelo cheesecake is on the ala carte menu, I would definitely order an extra serving for it! 


Debit/Credit Cardholders for ANZ, OCBC and Passion Group Royalty members, can further enjoy the hairy crab set menu at a special discounted price $98++ (Menu A) or $138++ (Menu B) at Paradise Pavilion

Partake in this annual indulgence and catch these hairy crab promotions before the end of November. 

Be sure to make a reservation at Taste Paradise or Paradise Pavilion if you wish to savour the crab dishes, as the restaurant limit their imports daily to ensure that they bring you the freshest produce ever. 


Taste Paradise at ION Orchard
No.2 Orchard Turn
#04-07 ION Orchard
Singapore 238801
Tel: 6509 9660

Paradise Pavilion at Marina Bay Financial Centre
8A Marina Boulevard
#02-01 Marina Bay Financial Centre
(Ground Plaza)
Singapore 018984
Tel: 6509 9308
[14 Oct 2014] boCHINche, the Argentinean restaurant went through a facelift the last couple of weeks, bringing us a brand new look and exciting gourmet experience. 

The moment you step into the restaurant, you will naturally be attracted by the bright colours and swing into the mood of shopping. 

Yes, you heard me correctly I just said shopping. The Argentinean stock market was the latest mischief that boCHINche was up to. The front section of the restaurant has transformed into a gourmet market, where you can shop for quality products imported from Argentina and other parts of the world. 
The boCHINche market carry a good selection of gourmet meat, dairy products, pantry basics, wines and other speciality items. The gourmet market may not be large in terms of space, but it has a wide variety of unique, and high quality products. 

I will not be able to list out every single item from the market as there are nearly 100 speciality products here, you probably could see them from the photos here or better make a trip down to boCHINche for a one-stop shop and dine experience. 


The chefs and food experts at boCHINche are also on hand to provide cooking tips and wine pairing suggestions.

Jam lovers should keep an eye out for the speciality jam section, because there are about ten types of homemade jam available only at the boCHINche market. I was told that these exclusive jars of jams were personally sourced by the well respected Chef Jacquet, you will not be able to find them anywhere else in Singapore except at boCHINche

The honey in glass jars and artisan tea leaves in tin cans were handpicked from London. I regretted for not grabbing a few jars of jam and honey after leaving the restaurant, but I know for sure I will be shopping when I am back at boCHINche
These blue conical looking sweets are chocolates from the Latin America, one of the world's finest chocolate that is believed to possess a magical alluring quality which one can enjoy alone, or elegantly cut to share with others. 
What boCHINche used to be was sleek and modern, the Argentine restaurant has loosen up and adding a casual buzzy vibe now. The centre section of the restaurant flanking two rows of bar tables did not changed entirely, you can still grab a seat by the open-concept kitchen to watch the chefs in action. Or sit by the bar to make chatter with the charming bartenders while enjoying your drinks.
The main dining section of the restaurant has a more relaxed setting and brighter space inspired by both vintage and street styles. The lights maybe dim as the night gets late, giving you a cozy and perfect setting to enjoy your cocktail or wine.

The outdoor seating at the al fresco area will be comforting for private moments and great for weekend brunch. 
Chef Diego Jacquet was recently back in town fuelling up the restaurant and putting together a refreshed menu offering high quality dishes at a more relaxed price point.

Look at what's on my hand, would you believe that this is a menu? I couldn't believe it myself too when I first saw it. 

boCHINche’s new refreshed menu is crafted around a robust grill, classic hot starters, a refreshing cold bar and over ten complementary sides.
Crab on Toast, Humita, Pickled Turnips and Chopped Coriander $19

This is on par with a good crab sandwich, simple yet indulging. I love the contrast in textures, with the soft pile of seasoned crab meat over the crispiness of the toast, the result is just too satisfying. 
Sea Bream Ceviche, Tiger’s Milk and Sweet Potato $15
The Sea Bream Ceviche is a very delicate and prized fish in piquant dressing commonly found in Central and South America. The ceviche has been accented by the sweet potato cubes, you can drink the liquid that remains after the ceviche has been eaten. 

I enjoyed this cold dish very much due to its sparkling combination of fresh raw fish and zesty marinade. 

Roasted Bone Marrow, Caramelized Onions, Quince and Parsley $13

This is my very first time eating a bone marrow, and I have no idea what to expect. I just had to try it because I learnt that it is a rich nutrient dense food. It has a soft, gelatinous, creamy texture; I am not saying that I dislike it after tasting. I just couldn't describe or find the right word, maybe to put it simple if you have acquired the taste already, you will love this.

If you ask me would I go for the bone marrow the next time, my answer is yes I would probably try again.

Beetroot and Tomatoes Salad, Goat’s Cheese Garrapinada and Marjoram $15

This makes a great meatless salad to start; the savoury taste of the crusty goat curd balls balanced perfectly with the sweetness of the beetroot and tomatoes. A humble basic for some, but a gourmet delight for me. 

Green Asparagus, Baked Brie and Grated Granola $19

Beautiful and bright green asparagus are addictive, especially when they are roasted with brie and grated granola. Two thumbs up for this bubbly dish. 
Tomato and Chopped Basil $10

Tomatoes with chopped basil, just a salad nothing exciting to me. But makes a good option for the health conscious eaters. 
Chips “Provenzal” $10

Fries are often a highlight of the meal; crisp, tasty and addictive. One dish in particular that always have a unique place in our hearts and minds. The world will be simpler and in harmony if I could have all the chips to myself. 
Beautifully grilled grass-fed beef from the plains of Argentine featured strongly on boCHINche's new menu. This is the 300gram sirloin steak ($49), which was luxuriously beefy and retaining a bite. Ribeye steak, Beef Fillet and Flank Steak are also available if you prefer a different cut. 
Lamb Chops, Anchovies Salsa Verde and Chopped Mint ($45)

Lamb have tender, juicy meat that is best served slightly pink. The lamb chops are larger and meatier, but unfortunately also richer in their fats. These were heavily crowned and covered with fats, which exposed only a small amount of meat. 

This was the only dish that didn't live to my expectation; the combination of flavours just didn't lend a heady fragrant aroma to the humble lamb chop. 
“Dulce de leche” Crème Brulee and Banana Split Ice-Cream $17

The Dulce de leche creme brulee is a combination of milk and sugar that has been slowly heated until it takes on a brown and caramel like appearance. Top it off with a scoop of banana split ice cream to add a versatility of flavors. This is my favorite second to the Milk Cake (not featured), which is one of the main dessert attraction at boCHINche.
Chocolate Pudding, Salted Caramel, Berries & Brioche Croutons $16


Chocolate and salted caramel are one of the best marriage in desserts. I was fantasizing about replacing the brioche croutons to waffle sticks and dipping them into the thick chocolate pudding, indulging slowly rather than finishing it too quickly with a spoon. 

The combination of the chocolate and salted caramel wasn't cloyingly sweet; and the brioche croutons and berries wasn't boring either. 
Creme Caramel, "Dulce de leche" and Chocolate Crumble $13

Another Dulce de leche dessert at boCHINche, is the milk jelly with chocolate crumble and creme caramel. You can eat it on its own or mix together for a full fantasy of flavour. A friend of mine commented that the photo looks subjective. I responded to him jokingly that if this looks like sh*t to you, then it is a pretty tasty good sh*t! 


VERDICT
You probably would have known that this isn't my first visit at boCHINche. You can find my last review here. I always enjoyed the food and dining experience here; despite the innocuous location, I find it quite hard not to come back again. The tempting new market and refreshed Argentine menu are definitely one of those foremost dining destinations that you should check out.

Thank you boCHINche and Spa Esprit Group for having me, I will be back again!


BOCHINCHE
Address: 22 Martin Road, #02-01, Singapore 239058
Tel: 6235 4990

Opening Hours
Tue – Sun: 11am – 11pm. Closed Mondays.
Lunch Menu: Tue – Fri, 11pm – 3pm
Market Menu: Tue – Sun, 3pm – 6:30pm
Dinner Menu:  Tue – Sun, 6:30pm – 11pm 
Brunch Menu: Sat & Sun, 11am – 3pm

Facebook: https://www.facebook.com/bochinchesg