Seed Writes....: Desserts

Wednesday, November 19, 2014

Announcing the arrival of the first Korean Tapas Bar in Singapore

Tuck in quiet Maju Avenue in the affluence Serangoon Garden estate, SYNC Korean Tapas Bar offers a cosy environment where groups can have a relaxed time chatting, and imbibe the Korean culture. The bar opened from 3pm till 12am daily. Plans to provide lunch and weekend brunch menu will follow.

The owners of SYNC, Brian and Lisa wanted to bring the Korean Tapas to everyone, making it affordable, without imposing a service charge. Their first outlet, a Korean bistro at Westgate, currently sits on the apex of Burpple’s hot 100 in October list.

The Korean-inspired tapas menu is the brainchild of both Consultant Chef Edwin Lau, 32 and Head Chef Calista Ong, 26. Both have extensive chef experience especially Edwin Lau. Calista Ong graduated from the Culinary Institute of America.

Here are dishes that I have tried.

Toppoki S$9.90

Traditional rice cakes covered with sweet and spicy sauce. In addition, sausages added with melted cheese. Very soft and sauce is awesome. This is a mouth-watering dish.

Sogogi Jowl S$10.90

Char-grilled beef jowl in hoba & garlic confit. The beef is tender and tasty. In addition, the garlic completes the full taste. How do you eat this? Simply pull out the stick and wrap the beef / garlic with sesame leaf and put it whole into your mouth. Highly recommended.

Ssam $40.90

This dish is very similar to the Chinese cruise, belly pork with bun. But instead of belly pork, pork ribs replace it. The bone can be easily removed. Wrap the meat together with bun and vegetable. Simply Delicious.

Dak-Kang Jung S$9.90

Deep-fried sweet and spicy chicken bites, ricotta chili tempura. I find this dish slightly salty. Very similar in texture to the Chinese cruise, sweet and sour pork. It may appeal to others but this dish is not one of my favourites.

Samgyupsal S$10.90

Char-grilled pork belly with scallion salad and chili yuzu dressing. For a change of the usual salad dressing, let’s have a spicy salad. For those who love it hot, this will be a wonderful dish.

Crackling S$9.90

Crackling of umani cod chips. This is definitely my favourite dish among all the dishes tasted. Unlike the usual crackers, it is soft and tasty. You will not be disappointed with this dish. Remember to order this dish when you are at the bar. Another highly recommended.

Dak Gar-Bi $39.90 ( 2-3 Shares )

Spicy chicken paella with onions, mushroom, cabbage, sausage, kimchi. Quite a large portion. It has many ingredients. You need to mix it well. There seems to be many flavours such as the sour taste from the lemon, spicy taste come from the chicken and kimchi. According to waitress, this is popular main dish.

Misugaru S$8.90

Misugaru lavacake, vanilla ice cream, strawberries & lime compote. A popular dessert. When you cut the cake, “lava” started to flow out. The concept is unique and refreshing. The cake combine with the “lava” sauce, produces a moist warm cake. Not forgetting the vanilla ice cream to cool you down from the “hot lava”.

Hotteok S$8.90

Pan-fried chewy sweet Korean pancake with banana foster. Deliciously done pancake which was torched by the chef. You can smell the aroma when dish was served. Same goes for the banana.

Soju Mojito S$9.90

A minty lime drink. Very refreshing. Some may not like the minty taste. As the ice melts, it tastes much better.

Soju Peach Shot S$7.90

This is my favourite drink. Drink it together with a piece of peach does make a difference to your taste bud. Very satisfying… more please.

Bar Details

SYNC Korean Tapas Bar

12 Maju Ave, Serangoon Garden Estate

Opening hours : 3pm to 11pm (Sun to Thurs), 3pm to 12am (Fri, Sat, PH and eve of PH)

Phone Number :6282 9612

Facebook : facebook.com/syncbistro

Promotion

Daily 3pm to 6pm ( starting from 3 Nov to end Dec )

· Free coffee/tea with any order of dessert

· S$5.90 beer

· $9.90 beer + Tapas of the day

3pm onwards, only on Weekends ( starting 8 Nov )

Family Set Meal at $63.90 with 4 Tapas and

1 Paella / Budae Jigae (U.P. $72.80)

A video montage was created for this food tasting event : Video

More photographs can be found at Flickr Photos

Opinion

In my opinion, this is modern Korean foods with a twist. Food design and probably fusion of various Korean, European cuisine and even some influences of Chinese cuisine make this bar a must try restaurant in Singapore. The decoration and environment were well coordinated with its food theme.

“It is only when you try it yourself; you will know the taste of good food.”

Quote by Derrick See 2014

Friday, October 17, 2014

Oishii Japan 2014

Oishii Japan food trade fair first started in 2012. This is the third year in the running and it is my first time attending this event. With 266 exhibitors from 32 Japanese prefectures occupying an area of 6000 square metres, it is definitely growing in number of participants and F&B demand for this event. It serves as a bridge for F&B businesses between Japan and ASEAN.

This year, participating companies brought in strawberries from Tochigi which are well known for its sweetness and large size. Tochigi is also known as “Strawberry Kingdom” in Japan.

The atmosphere make me feel like I am attending an event in Japan.

Mr. Masanao Nishida, Director of Oishii Japan 2014

Our Singapore Tourism Board representative giving a speech during the opening ceremony.

Breaking of Sake or the ancient Japanese sake ceremony called "Kagami Biraki

The Toast of Sake

Shy Japanese girl refuse a photo shot from me. A Japanese elderly man said something and she finally agree to pose for the photo.

Other valuable products such as Olive beef from Sanuki where the cows were fed with olive resulted in award winning wagyu of superior quality.

From Kagoshima, shōchū (焼酎?) is a Japanese distilled beverage. The shōchū is put through a 30-day fermentation stage, accompanied by classical music Beethoven’ 9^th symphony played through a girdle of speakers wrapped around each tank. The producers believe the rhythmic vibrations it help to stimulate yeast activity during the production.

I have personally visited a Nigata booth at the fair where they grew premium rice. The unique thing about this that they release young carps into the wet padi field. The 7 colours carps help to keep the padi field healthy by eating away those pests. Once the padi field is ready for harvesting, the carps are also ready for harvesting. Through selection, better grade carps were sold while the rest of the carps were given away. It is truly a brilliant way of organic farming.

This year, MAFF ( The Ministry of Agriculture, Forestry and Fisheries of Japan ) have planned a series of demonstrations and talks to educate event visitors on Japanese food ingredients and also invited chef to dish out nice food. I have attended Chef Stephan Zoisl cooking demo. We get to taste what he cooked. It was amazing.

Chef Stephan cooking demonstration

Chef Stephan's Takasago - Kouji Amazake & Ponzu Ice Cream

Chef Stephan's Yellowtail & Miso

In addition, J-Sweets Collection is introduced this year which include desserts, confectionary etc. Also, the return of J-Food tech which showcase latest F&B equipment and technology for food processing. Besides all these, visitors will be able to visit Hall 404, J-Food Street ( Japanese small bits, snacks and beverages ).

I get to try out interesting food such as the poisonous Puffer fish which is very popular in Japan and best quality beef. In my opinion, if you love food, you will enjoy yourself. Somehow, I felt that you are attending an event in Japan. And that’s a nice feeling.