Saturday, September 30

[Thailand Movie Review] Bad Genius 

Welcome to an exam-cheating business run by ‘Lynn’ (Chutimon Chuengcharoensukying), a straight-A student who gets the idea for her business after helping ‘Grace’ (Eisaya Hosuwan) and ‘Pat’, (Teeradon Supapunpinyo). Grace is a prominent school activist who can’t get the grades she needs and Pat is a filthy-rich boy who believes money can buy anything. Lynn’s business skyrockets as scores of students offer her cash in exchange for exam answers. One day, Pat and Grace offered Lynn an opportunity to make millions of Baht. They want Lynn to pre-take the STIC test, an international standardised test for students wanting to enrol in the world’s leading universities. The test is scheduled to take place on the same date and same time at locations all over the world. Their plan is for Lynn to fly to a country in a time zone that’s ahead of Thailand and then send the answers back to her customers. For that to happen, they need the help of another genius scholar and the only one suitable is ‘Bank’ (Chanon Santinatornkul), Lynn’s scholarship-student rival who detests cheating of any kind. What will Lynn do to convince Bank to overcome his moral dilemma and help them? How BAD will this GENIUS become?

Watched Bad Genius with Ting Feng at the GV Plaza.

Personally, I felt that this film had a smart plot with a focused story-line. Though the highlight were particularly on those few characters, the story itself was still engaging. The show would definitely trigger those good nostalgic memories in high school too. Those intense moment definitely kept me at the edge of my seat. Also, the humour and emotional scenes were nicely injected. It had an unexpected twist which heightened the show.

Through this film, it educated viewers about moral values and being ethical as a person. No doubt, you could be a top scholar but if you don't possess the right behaviour, the things you previously had would gradually fade. Money is also the root of evil which would turn a honest person to greed. The finale may leave you nowhere, but somewhat you would grasp what's going happen next.

This true event movie is still going rather strong in the theatres. Catch it before it goes off screen!

Ratings: 4 / 5

Friday, September 29

[Media Invitation] Chef Wan Launches His First-Ever A la Carte Concept That Doles Out Authentic Heritage Asian and International Cuisines

Welcome to Chef Wan’s Kitchen. A beloved TV personality known for his effervescent personality, Chef Wan is a culinary stalwart with 35 years of experience under his belt. For this venture, he has dug into his treasure trove of recipes, passed down from his grandmother to mother and auntie and then to him, and curated the best ones. Embark on an epicurean journey and relish the exotic flavours of Peranakan, Moroccan, Javanese and Spanish cuisines with Chef Wan! 

Bibik Neo's Laksa ($15.90)

The Bibik Neo's Laksa is Chef Wan’s favourite childhood dish, cooked by his grandmother on special occasions. Whenever Chef Wan hosts laksa parties for international celebrities, this is his signature go-to. Of a delightful coconutty creaminess, or described as "lemak" in Malay, the piquant gravy is made from a unique blend of spices, grinded fresh prawns and coconut milk.

Cik Aini's Mee Rebus with Prawn Fritters ($15.90)

A beloved dish of Chef Wan, Cik Aini's Mee Rebus with Prawn Fritters is a dish that Chef Wan had served to the royal family of Brunei, and it earned much praise from them. This rendition is Chef Wan's way of paying tribute to his mother. To support her family and bring up all her children, Chef Wan's mother made a living selling mee rebus for 31 years.  This will be the first time Singaporeans will enjoy this unique dish, which is served with premium crunchy and flavourful prawn fritters.  
Prawn Curry with Pineapple ($21.90)

Lawar Salad ($17.90)

Two other dishes that Chef Wan has regaled royalties and his celebrity friends with are Prawn Curry with Pineapple and Lawar Salad. Another cherished recipe by his grandmother, the Prawn Curry with Pineapple is a famous Malaysian-style curry, loved by many Peranakan families in Malacca and Singapore. The pineapple adds a slight sour flavour to the spicy curry. 

A must-have staple in any traditional Balinese feast, the Lawar Salad is made with a potpourri of ingredients, from garlic to red chillies, fried shallots, long beans, limes, palm sugar, desiccated coconut, fresh turmeric, black peppercorns, and many more. Chicken breast, candlenuts and jackfruits are tossed into the mix. This dance of sweet, savoury, spicy and tangy notes is sure to wow all gourmands.

Selangor Beef Rendang ($22.90)

Continue the indulgence with Chef Wan’s Selangor Beef Rendang, which boasts a tender, melt-in-your-mouth texture. Of a smooth consistency, the gravy, enhanced with a blend of aromatic spices, will leave diners wanting more.

Chilled Coconut Custard & Steamed Jackfruit Custard ($5.90)

Churros Cheese Tart ($5.90)

Esplanade Mall
Singapore 039802

Wednesday, September 27

[Media Invite] An Epicurean Journey with Antoinette: New Dishes Celebrating Singapore's Culinary Heritage

A quintessential Parisian pâtisserie, restaurant, and salon du thé that pays homage to Marie Antoinette, the last queen of France revered for her exquisite taste and lavishly indulgent love of excess, Antoinette is a venue for all things excitingly sweet and savoury. Decorated with elements inspired by the French neoclassical period, and with ornate finishings covered in carvings of garlands and ribbons, Antoinette is perfect for sophistication and luxury for dining.

Tuna mousse ($18)

The Tuna Mousseis an Asian take on Italian bruschetta, with marinated tomatoes, levain, egg and chips as the marquee ingredients. For this dish, Chef Pang has swapped balsamic vinegar for Chinese vinegar, and Italian basil for Thai basil.

Hakka Gnocchi ($24)

Aesthetically pleasing thanks to a colourful scheme of beetroot, sweet potato, purple sweet potato
and yam, the Hakka Gnocchi features a medley of dried shrimp, foie gras, cured pork and morel.

Spaghetti ($24)

The homemade Spaghetti comes with the cuttlefish pork belly ragout and finished with drizzles of aromatic oil and sprinkle of ebi sakura lending a delightful well-rounded finish. 

Chicken Rice ($26)

The chicken breast in Chicken Rice is prepared sous-vide style, and paired impeccably with a scallion and ginger dressing, chilli gel and dark soya sauce foam. The rice is replaced with barley grains cooked with chicken stock and aromatics.

Kale Caesar ($22)

The Kale Caesar sees the anchovies in the dressing replaced by salted fish. Served with a roasted five-spice chicken roulade with a generous sprinkle of fried garlic, butternut squash and garlic croutons.

Chilli Crab Arancini ($16)

A convergence of Singapore and Italian influences, the Chilli Crab Arancini features homemade chilli sauce filled in a risotto ball cooked with lobster bisque and crab meat. This is served with fried Chinese bun and a sea asparagus salad.

Pandan ($14)

Pandan is a celebration of Asian ingredients. A 2-part dessert where a pandan kaya butter toast is served alongside a plated dessert of Pandan ice cream, coral sponge, caviar, coconut crumble, lime foam and salted gula Melaka.

Misty Forest ($18)

Presented in a beautiful bell jar, the Misty Forest is a marriage of grand cru dark chocolate cremeux, yuzu curd, praline cream, cashew nut nougatine, chocolate crumble, chocolate coral sponge, matcha moss and billowing smoke that adds mystique.

Penhas Road
30 Penhas Road
(off Lavender Street)
Singapore 208188

Sunday, September 10

[Japanese Movie Review] Tokyo Ghoul

In Tokyo, man-eating monsters called “ghouls” run rampant. The city is shaken with fear, as these mysterious creatures disguise themselves among people. Ordinary university student Kaneki(Masataka Kubota) meets a girl Rize (Yu Aoi) one day at a café he frequents, unaware that the encounter will drastically alter the course of his destiny. What does the future hold for Kaneki?

Watched Tokyo Ghoul at GV Plaza in the afternoon. Though I never read the manga or watch the anime, I decided to catch it because I enjoyed watching this genre of movie. Masataka Kubota grasped it again! His acting never fail to amaze me.

Personally, I thought that this film was compact and had a focused story-line. Honestly, with such a commendable introductory, I was anticipating a good flow on its plot. However, it turned out rather draggy. Thankfully, it got better with its progression in the subsequent scenes. It had an unexpected twist which definitely heightened the show.

There were also good intense and gripping moments, which kept me at the edge of my seat as well. The finale ended quite abruptly, which was a pity. Hence, I guess there will be a sequel for you to look forward!

Ratings: 3 / 5

Friday, September 1

[Media Invite] Lotus Kitchen Launch - a New Vegetarian Dining Concept

A vegetarian concept, Lotus Kitchen is a spinoff of the famous Lotus Vegetarian Restaurant. Its  menu comprises signature dishes of its predecessor, as well as new creations by owner Ms Lee. The dishes are made with natural premium ingredients such as lion’s mane mushrooms, agaricus blazei mushroom, tian ma, cordyceps flower, burdock and sugarcane sprout from Taiwan. Promising  exciting flavours and interesting textures, here is where gourmands can learn new definitions of vegetarian dishes!

Signature Double-boiled Herbal Tian Ma Soup 

A nourishing offering, steamed and brewed with over 10 herbs and premium-quality pearl mushrooms.
The tian ma herb also has liver-calming and neuroprotective benefits. 

Signature Crispy Summer Wrap with Passionfruit

Signature  Stir  Fried  Laksa 

 This is a gratifying meal, starring in-house laksa gravy and fresh spices that lend a piquant flavour.

Braised Mushroom in Hot Pot

Signature Homemade Satay

This dish showcases soya slices marinated with more than 10 fragrant spices. 
Dip each skewer into the homemade satay sauce for the extra oomph!

 Lotus Yam Paste with Purple Rice 

The yam paste is cooked with  the purple rice together with red beans, red dates, dried raisins and wolfberries. 
The yam paste is piped onto the plate, and then topped with the purple rice mixture. Gingko nuts add the finishing touch.

Lotus Kitchen
Chinatown Point
Singapore 059413