Friday, May 14, 2010

German Riesling Tastings @ Les Amis

11th May 2010

This is my first tastings in Les Amis with Timothy Goh, Maitre D/ Chef Sommelier and his team at the Les Amis Group of Restaurants.

*This is of my personal tasting and safekeeping of the experience i had and is not suppose to be of the use of business purposes or any other personal gains.

Just a brief History of the Winery "DONNHOFF"- Extracted from Tasting Notes
  • One of the World's most sought- after wine producers
  • Some of the best dry Rieslings in the World
  • Served at the highly acclaimed 3- michelin stars elBulli restaurant in Spain
  • Member of VDP (Assosciation of top- quality German wine estates
"These are some of the most justifiably fashionable and hardest- to- find Rieslings in the Wine World...." The World's Greatest Wine Estates by Robert Parker

Presenting to you the first 3 btls of Wine we had...

2008 Donnhoff Riesling Trocken

  • Pale- Yellow
  • Explosive flavours of Fruits
  • Fresh cutted apples
  • lime, hint of lemon
  • soft balance of minerality
  • lime
  • acidity level is relatively balanced
  • spritz (like a lemonade)
Recommended to go with Pre- Dinner Tapas:)

2008 Donnhoff Tonschiefer Trocken

  • Pale- Yellow
  • Flavours are not yet open, feels relatively thick
  • Damp Cloth ( Minerality)
  • Grapefruit
  • Rounder
  • Medium- full
  • Complex (lots of actions going on in the mouth)
  • Level of acidity is mid
I reckon it could hold for a little longer or probably one could try to decant it a little

  • Great hold, firm finish
  • not too harsh, gives it a good memory for an end

2008 Donhoff Hemannshole GG

  • Pale- Yellow
  • Lime
  • Metal/ Steel
  • Cut Grass
  • Apricot
  • Apricot
  • zesty
  • mild- acidic
  • a little herbal character
  • Light and gentle finish
  • Not too harsh
  • leaves you a little herbacious essence
Coming Next on the list, we have.......

  • Established since 1349
  • Award- winning German Riesling Producer
  • Highly- rated by Wine professionals
  • Served on SIA First Class
  • Served at Gordon Ramsay and The Fat Duck - 3- Michelin Restaurants)
  • Member of VDP

STAY TUNED....................

Wednesday, May 12, 2010

Upcoming post

A Visit to Pulau Semakau

Monday, February 22, 2010

Singapore Chefs' Asosciation Annual AGM & "LOU HEI" Dinner

"Lou Hei" (Cantonese for 撈起 or 捞起) is a Teochew-style raw fish salad. It usually consists of strips of raw fish (most commonly salmon), mixed with shredded vegetables and a variety of sauces and condiments, among other ingredients. Yusheng literally means "raw fish" but since "fish (鱼)" is commonly conflated with its homophone "abundance (余)", Yúshēng (鱼生) is interpreted as a homophone for Yúshēng (余升) meaning an increase in abundance. Therefore, yusheng is considered a symbol of abundance, prosperity and vigor. - taken from Wikipedia.

A very Happy Chinese New Year to one and all, on behalf of my team, i'll like to extend my blessings to you and your Family and may you be blessed with good health and good wealth.

It's been a month since i last blogged and i've promised you that this blog would be more exciting with many activities that i would be involved in with the Singapore Junior Chefs Club and the Singapore Chefs Assosciation. On top of that, i have also mentioned that there would be some adjustments to my writings this year after we set up the official Singapore Junior Chefs Club Website, Meanwhile, it'll be just me that would accompany you through your lonely nights.

Anyway, getting into today's topic, i just attended an Annual General Meeting followed by the LOU HEI dinner hosted by the Singapore Chefs Assosciation, proudly sponsored by Nestle last night at the Grand Copthorne Waterfront Hotel.

We started at around 4.15pm in the afternoon with Chef Eric Teo. the president of the Singapore Chefs Assosciation hosting the Annual General Meeting and sharing the previous and upcoming event for this calendar year. Just for your curiousity, there are some really interesting events coming up this year such as the Food Hotel Asia this April, Cycling trips, Family day, International Chefs Day, etc... For more information on the events and what is lined up for you, please feel free to visit the Singapore Chefs Assosciation Website by clicking HERE. In the website, you could search for some of the events which you might be really keen to participate in. On top of that, membership is open to both public and corporate members, so please sign up if you wish to be part of us, it would definitely be a pleasure for us having you.

Well, off to a lighter note, after the 2 and a half hour long AGM, we headed to level four, the hotel's Ballroom for a fantastic Dinner. Lots of good food, good drinks and of course fantastic performances by the Lion dance group, Feng Shui Master, games/ events organiser, etc... Just like what Chef Eric Teo always say during his speech, "Always Expect good food when there's an event for Chefs", not abstracted word for word, but that;s the gist of it. I totally agree with what he says. Food was good, service was on the top notch, service staff had every eye for detail throughout the whole dinner. It was such a wonderful evening with celebrities such as Moses Lim, our Ambassador, many celebrity Chefs and of course high- rolling businessmen who are in the trade gracing the event. I personally believe that every one had such a good time networking, catching- up with old friends from the trade and of course, not forgetting to glutton down the fantastic array of Chinese cuisines put up by the Executive Chef of Grand Copthorne Waterfront Hotel.

Special thanks goes to the committee who have wholeheartedly put in so much valuable time off their busy working schedules to put up such a wonderful and memorble evening for all of us. Not forgetting also are our sponsors ie. Nestle, Montreux Patisserie & cake houuse, etc for sponsoring us, without them, this event might not be such a great success, and of course Grand Copthorne Waterfron Hotel for giving us such a wonderful package to make the evening so special for every one of us.

Last but not least, let's toast to a wonderful year of Tiger and most importantly........ HUAT ah!!!

*Ps. Pictures would be uploaded once i've received them:)

Wednesday, January 20, 2010

Starting the writings for the New Year

Hi dearest readers, I've decided that it's time i personally pen down my thoughts of the FoodnWine Group.

It's been a while that you readers out there have been following me and my blogsite. This year, i promise you a wonderful experience with us especially with the many event we're working on with the Singapore Junior Chef Club. As for the information of my future postings or whatsoever, i'll definitely make it a point to update all of you, however, as for now when the plans are still not concrete, i'll probably have to keep you in the suspense first.

However, to give you a little insides, i might still be writing here on my personal food and wine blogsite and feeding the Singapore Junior Chef Club with the blog entries or i might even close this blogsite down and concentrate on my full time job and the Singapore Junior Chef Club. Well, whichever choice i chose, i hope that you could give me your fullest support:)

It's been probably more then a year that i've been doing this, and i'll like to take this opportunity to thank all the restaurants, friends and of course my readers for sending all the support to me by feeding me with suggestive and supportive emails.

Once again, i hope to hear from you soon:)

Tuesday, December 29, 2009

Closing the Year 2009

Dear Members, how have you been? I hope this year has been a smooth year for you. So let's prepare to make Year 2010 better and more fulfilling year for us:)

Just to update you, Mr Joel, the president/ Founder of Food n Wine Lovers is coming back for more action. Many of you would probably be thinking where's our president, where has he gone to? Is the Club dying?? Oh no... You're absolutely wrong. Our President have been really busy with his commitments with the Singapore Armed Forces. He has been serving the nation in the Army since June 2008, and will be finishing his National Service in May 2010, so no worries, he'll be back soon!!

Anyhow, just a little insight to the president's life! Being in the Singapore 3rd Guards Battalion, Mr Joel came to know of a very well known Junior Chef, Joab Wang in his course of duty, together, they've seen, experienced and ventured into many interesting Wine and Dine Scenes. Chef Joab Wang, or our nation's Pride have been constantly participating in Culinary Competitions and have won several awards (e.g. Food Hotel Asia, World Gourmet Summit). Together, they've come hand in hand, motivating and learning from each other the many skills and knowledge of their individual trade. - Video and Image Hosting

Recently, they were also selected to join the Singapore Junior Chef Club as one of the Club's Committee members. The Singapore Junior Chef Club is a Wing under the Singapore Chef Assosciation which focuses on inspiring and nurturing the Younger group of Chefs through trainings, networking sessions and field trips.

Thus, be prepared to hear more from us as we work together with the Singapore Junior Chef Club to bring you more updates from the local, and hopefully, some overseas Food and Wine Scenes:)

Food 'n' Wine Lovers

Saturday, September 19, 2009

Coming up!

We've just tasted 2 bottles of wine today, one of which is a sparkling. Check us out soon for our reviews:)

And... of course, not forgetting to introduce you a new chillout area in Robertson Quay, "Incontro" !!!

Monday, September 14, 2009

I'm Back!~

Hey people, sorry that i've been away for so long.. Well, i've gotta higher calling for the past year to serve the country! haha!!

Anyway, i'm now back again with more foodie entries! so if you've got a new restaurant, a new location that you wanna tryout, email us @

Hear from you soon!

Monday, February 2, 2009


Yes, now you've got a chance to do that!

Check out "KOPI KHAKI", a new concept showroom in Haji Lane when you are allowed to blend your own coffee and name it yours!!

Locate them @
34, Haji Lane

Or visit

Sunday, July 6, 2008

WOOD Restaurant & Bar @ VivoCity

WOOD Restaurant & Bar

One of the hippest dining enclaves to hit Singapore, WOOD Restaurant & Bar, a newly adapted concept of incorporating cooking over wood is definitely here in TOWN to bring the art of cooking to a greater height!

With compliments from Wood Restaurant & Bar, we were treated to a 4 course tasting Menu prepared by Celestine and her team of Chefs!

Tasting Menu...

Wood Smoked Scallops, Leek Puree & Salted Black Beans $19
The best thing about this dish was that the scallops were really thick and juicy, and the portion was generous, so stop worrying if you can ever have enough! The scent of wood was distinctive with each bite of the scallop, overall it was a good dish in opening one’s appetite.

Yummy Scale: 3.5/ 5

Wood Roasted Asparagus Soup $14
To me it felt like a soup that has all the ingredients in the exact right amount, no more no less. It was not too thick yet had a strong focus on the flavor itself. Definitely a healthy choice!

Yummy scale: 3.5/5

Smoked Foie Gras Pizza with Grape $25
A MUST TRY! this was my favorite dish of the night. My first time trying such a pizza and I really enjoyed it very much. Though the foie gras was limited, its flavor was really intense, might possibly bring you to a state of euphoria! a perfect match with the thin and crunchy pizza crust with a hint of "charred" wood infused through the coking process.

Yummy scale: 4/5

Main Course
Stone Grilled Rice with Clams, Prawns, Fresh Tomato and Ginger $28
It definitely looks like an interesting dish when the stone pot arrived at our table, i would say just by the presentation, it already won my heart over! Just by tasting it, one could easily sense the aromatic flavors by the mingling of tomato and seafood juice, if you like a little spiciness to it, just inform the friendly staff to add some chili in for you:)

Yummy Scale: 3.5/ 5

Cardamom Coffee 12 Hours Smoked Wagyu Beef Brisket $32
Personally, i feel that the beef is quite a lackluster compared to the previous dish, the beef was a little over- cooked, thus causing the meat to be a little too tough for a Wagyu Beef. However, the sauce did make quite a difference, one could taste the ingredients used in the sauce, one prominent ingredient is definitely COFFEE!

Yummy scale: 3/5
Ginger Salt Baked Sri Lankan Mud Crab *Market Price
A very unique way of cooking a crab. I mean, how many times have you seen a crab covered in salt crystals and Ginger, wood baked in the oven. I guess that must be the reason why the crab had such a homogeneous taste. Maintaining its moisture and freshness of the crab, one could not miss the chunky flesh of the crab.... Slurps!!

Yummy scale: 4/5

Oaxacan Style Grilled Hokkaido Corn on the Cob $9
Pleasantly surprised by the sweetness of the corn. These Hokkaido corns really made me a happy girl all over again! Not forgetting the mozzarella cheese shavings which are not only visually pleasurable but also further highlighted the sweetness of the corns. Indeed a good blend of ingredients.

Yummy scale: 3.5/5


Lychee Mint Granite with Framboise Jelly $10
Honestly, I was never a mint lover. The only mint I eat is probably "Clorets" (if they are mint at all). I was very surprised by how well the lychee and mint blended as one, and how their flavors complemented one another. It tasted genuinely refreshing after a long and heavy, not forgetting carbo-intensive dinner.

Yummy scale: 4/5

Food aside, the great ambience (with the view into Sentosa!) and the friendly service staffs were definitely another plus point to Woods. It was definitely a delightful dining experience we have had. Personally this is not my 1st time dining in Woods, however, it just seems that whenever i come, it's always another new experience for me. I was truthfully impressed by not only the food itself, but also the thoughts and efforts put into the many small details which recurrently triggered the “ooooooo”s, the ‘ahhhhhhhhh”s and the “wow!” from us.

Just a little bit more info...
Walking into Wood is just like entering a 5 star hotel, be entertained by the young and friendly host who'll head you through the narrow and subtly lit passage to WOOD and be awaited by a 3 meter high wine tower that impressively stores 500 bottles of wines waiting for you to choose from.

Once you enter main dining area, one could easily feel a sense of classiness and coziness while you are seated by the host. Not a second will you not be entertained by the whole layout and design of the restaurant with a full view of the open glass concept kitchen while overlooking the Cruise Bay separating Singapore from Sentosa.... More info, click HERE

Most importantly, if you're in for some romantic dinner or a simple lunch for the weekly bestie dates, check out the PRIVATE DINING area in WOOD Restaurant! Give them a ring and I'm sure you're in for something INTERESTING:)

*Indeed the perfect setting for couples!

For more information:

Wood Restaurant & Bar

No.1 Harbourfront, VivoCity, #01- 53

Operating Hours: Open Daily

Lunch: 11.30am- 2.30pm

Dinner: 6.30pm- 10.30pm

Bar: 11.30am- midnight (weekdays)

11.30am- 1am (weekends)

Reservations: +65 63759663

Saturday, July 5, 2008

We're heading to Wood Restaurant!

Hey people, we'll be heading to WOOD RESTAURANT on Friday, 4th July 2008 for a tasting session. So sit back, relax and be pampered with our reviews soon!