Delight My Appetite

Our Delectable Lunch at Prive Somerset, Singapore

Posted on December 23, 2019

Our last food stop in Singapore was at Prive Somerset located at 313 Somerset, Orchard Road. Prive Somerset serves Asian and American dishes. We had lunch here before going back to our hotel room to pack our stuff and head to the airport.

We found out that our food server was Pinay, a kababayan. She was happy to know that we’re Filipinos, too, and she gladly obliged when we requested her to take our family photo inside their restaurant.

Nasi Goreng, 20 SGD
My Nasi Goreng plate looks busy, and I actually like it that way. It’s Indonesian fried rice (with shrimp, crispy shallots, and spring onions) served with curry chicken, chicken satay, prawn crackers, cucumber, and sweet soy sauce with chili, topped with fried egg. Everything on my plate was palatable, I tell you, with not one flavor or ingredient overpowering the other. I would have wanted an extra serving of rice, but I restrained myself, from ordering, albeit difficult.

Seafood Laksa, 16 SGD
Hubby’s Seafood laksa is quite tempting, isn’t it? This uber spicy noodle soup with laksa paste and coconut milk has squid, prawns, quail egg, fish cake, tofu puff, and Vietnamese mint. Hubby kept coughing while eating it, suggesting that it’s a little bit too spicy for him, but he finished it anyway.

Spaghetti Aglio Olio with Crispy Pork Belly, 20 SGD
Our teenage son, who is fond of Aglio Olio, ordered this pasta dish with a twist, Spaghetti Aglio Olio with Crispy Pork Belly. It has bacon, sundried tomatoes, garlic, and bird’s eye chili. He finished the entire plate because, according to him, it was good, but it wasn’t enough, so we had to order extra fries for him. Haha!

Fries
My son enjoyed these crispy thick-cut fries. He particularly enjoyed dipping these in ketchup.

Our lunch at Prive Somerset was utterly delightful but a bit pricey. If you have money to spend, then we highly recommend this place, but if traveling on a budget, Bao Today would be a more practical option.

Prive Somerset
313 Somerset, Orchard Road
Singapore

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Posted in American Cuisine, Asian Cuisine, Family Trip, Lunch Date, Nasi Goreng, Prive Somerset, Seafood Laksa, Singapore, Singapore Trip 2019, Spaghetti Aglio Olio with Crispy Pork Belly

Hunt for Korean Street Food @Myeongdong Topokki, Malaysia

Posted on November 2, 2019

Do you love street food? I guess most of us do, especially if we’re talking about our own local street food. But what about street food famous in other countries? Have you tried some international street food, too, like the ones being sold at MyeongDong Topokki? For starters, MyeongDong Topokki is a chain of restaurants in Malaysia that primarily serves, well, believe it or not, Korean street food! Yes, you heard that right, Korean street food in Malaysia! Let’s take a peek at what this restaurant has to offer.

If it’s your first time to visit MyeongDong Topokki and if you’re not very familiar with Korean street food, I highly recommend checking out their menu first before going to the counter and placing your order. This is to reduce customer wait times at queue lines in case you’re still undecided on what to buy. This will also ensure that you won’tnot regret what you have ordered since you have taken the time to choose wisely.

First things first, if you want to experience authentic Korean street food, then you should order Ramyun Noodles. With thicker and softer noodles and a heartwarming broth that is really creamy, you would want to have Ramyun Noodles again and again. This is definitely a must-try at MyeongDong Topokki.

The next dish you should try is Bibimbap, which means “mixed rice” in Korean. It has everything you need for a balanced diet: good carbs from the rice, fiber and vitamins from the vegetables, and protein and fats from the meat. It is a bowl of white rice topped with delightfully seasoned vegetables (or fermented vegetables, depending on the diner’s choice), with raw egg and sliced beef. A fun fact about this dish – Bibimbap is listed at 40th place on the World’s 50 most delicious foods by CNN.

For dessert, I suggest you try the Korean rice cake called Topokki. It’s soft and sweet and chewy, similar to eclairs. You can also try their MDT (My Drink today) in four unique flavors: MDT Honey Citron, MDT Honey Vera, MDT Honey Apple, and MDT Honey Jujube. Almost no one leaves MyeongDong Topokki without having one of these drinks, which cost RM 5.80 each.

So next time you want to have Korean street food, you know where to go. In case you’re not able to visit the restaurant, then you can even order the food from your home through FoodPanda Malaysia. Just select what you want to have from the Myeongdong Topokki menu and they will deliver it to your home hot and fresh.

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Posted in Bibimbap, Foodpanda, FoodPanda Malaysia, Korean Street Food, Malaysia, Myeongdong Topokki, Ramyun Noodles, Topokki

Kapampangan Chef’s Remastered Buro Dish Is Grand Prize Winner of This Year’s Certified Funlasang Pinoy

Posted on October 8, 2019

Of the 22 mouth-watering dishes presented at the recently concluded Certified Funlasang Pinoy, it was Chef Victor Barangan’s Burong Salmon Adlai that stood out and was named this year’s grand prize winner. Certified Funlasang Pinoy is the nationwide search that promotes the celebration of Filipino cuisine. This delectable cook-off hosted by Unilever Food Solutions is now on its third year.

FILIPINO CUISINE AT ITS FINEST. Unilever Food Solutions names Chef Victor Barangan (third from left) as the champion of the Certified Funlasang Pinoy. This year’s winner receives the P100,000 prize from the distinguished panel which includes (from left) UFS Philippines Senior Sous Chef Carlos Aluning, Aracama Filipino Cuisine Managing Partner and Executive Chef Fernando Aracama, Locavore Chef & Owner Kel Zaguirre, Eastplorations Blogger Mark Tan, Philippine Daily Inquirer Senior Reporter Vangie Baga-Reyes, and UFS Philippines Executive Chef Kenneth Cacho.

Talented chefs from all over the country competed in this year’s Certified Funlasang Pinoy, but it was the surprisingly, satisfying combination of Mindanaoan ingredient adlai and Kampapangan signature dish buro that earned Chef Victor’s Burong Salmon Adlai the highly-coveted P100,000 grand prize.

Chef Victor’s winning dish used adlai instead of rice and introduced salmon cured in Knorr® Rostip Chicken Seasoning Powder for a bowl of buro with richer, umami flavor. He paired this with pork belly marinated in Knorr® Sinigang Sa Sampalok Mix and slices of fresh lettuce and tomatoes. His harmonious plate of flavors won the judges’ hearts and palate.

Burong Salmon Adlai – the winning creation of Eastwood Richmonde Hotel Executive Chef and Certified Funlasang Pinoy Champion Chef Victor Barangan

“I had to process and cure salmon to elevate the humble buro. The result was amazing,” said Chef Victor. Certified Funlasang Pinoy Panelists—Aracama Filipino Cuisine Managing Partner and Executive Chef Fernando Aracama, Locavore Chef & Owner Kel Zaguirre, Eastplorations Blogger Mark Tan, Philippine Daily Inquirer Senior Reporter Vangie Baga-Reyes, and UFS Philippines Senior Sous Chef Carlos Aluning—are all in agreement.

Chef Aracama said, “it takes belief in one’s self and true knowledge of your ingredients to be able to turn and elevate classic dishes into something innovative and modern without disregarding our own traditions and culture.”

Aside from Chef Victor, four other chefs each took home 20,000 pesos in cash to complete this year’s top five. These chefs and their winning dishes are as follows: Chef Belinda Moldez-Evangelista (Stuffed Kimchi Fried Rice in Roasted Chicken Inasal), Chef Gerry R. Austria (Sizzling Bangus Sisig), Chef Striessand Casallo (Ginataang Tortang Dariway), and Chef Wilson Adriano (Beef Serkele).

The top five dishes were selected from the hundreds of recipes submitted by chefs and cooks at the beginning of the search. From there, 22 dishes were shortlisted. All 22 winning chefs received plaques and certificates from Unilever Food Solutions for their “Certified Funalsang Pinoy” entries.

Managing Director of UFS Philippines James Benedict Carreon thanked the participants for helping Filipino cuisine evolve in this age. “We at UFS Philippines recognize that the secret ingredients to our favorite sisig, sinigang, or kare-kare are the passionate chefs and cooks behind these straight-from-the-heart Filipino dishes. That is why it is a pleasure for us to continue creating more platforms for chefs and cooks to take pride in their creations.”

For more inspiring dishes and recipes from Certified Funalsang Pinoy, visit www.UFS.com.