The Perfect Brew (Part 2/2)

The Perfect Brew
Backed by its company's rich roasting experience, the Young bloods at boutique cafe Cuppa Choice shows Singapore how to brew the best coffee

By James P. Ong
Editor, 88DB.com

Click here for previous chapter

Suhaimie Sukiman. operations manager of Cuppa Choice, says they wanted to capture the ambiance of a Parisian cafe.

They will soon feature a live, interactive coffee roasting session on its display window. （PHOTOGRAPH: MARK LIM）

IT'S no surprise that Suhaimie and Consulta, both in their 20s, are former baristas. And they have seen enough to realize that some mainstream coffee chains, while not exactly horrible, actually have low standards when it comes to coffee preparation.

This boutique cafe is their answer to this imbalance. They do not say it, but they try very hard to be purists.

For example, on display now in the store is a very intricate cold brew gadget which they use to make their frappes. "This is our secret ingredient," Suhaimie proudly tells us. Most methods of brewing coffee involves hot water and a relatively short brewing time. This one is a very slow approach, taking at least 24 hours and uses chunks of melting ice to extract the juice out of the beans.

Suhaimie, who had the unenviable task of preparing for his wedding at the same time he was opening this pilot outlet, says the idea behind Cuppa Choice was to make it like a "Parisian cafe" where people really enjoy their coffee.

Prior to opening this establishment, Cuppa Choice had been hired as consultant by start-up cafes, so it was just logical and a matter of time before they made use of all that exposure and experience and build their own thing.

Something to look forward to in the near future: an interactive coffee roasting experience. Behind the shop window will be a "live" roasting session. That's something no other cafe can do in Singapore. #

Cuppa Choice cafe (3 Temple Street, Singapore 058556; tel. no. 6316 1007) is open from 10 am to 10pm every day.

Source: The Perfect Brew (Part 2/2)

The Perfect Brew (Part 1/2)

The Perfect Brew
Backed by its company's rich roasting experience, the young bloods at boutique cafe Cuppa Choice shows Singapore how to brew the best coffee

By James P. Ong
Editor, 88B.com

THE CAFE THAT COFFEE BUILT: After over 20 years of supplying coffee beans to Singapore's hotels and restaurants, Hui Yee Manufacturing has finally opened its own cafe in Chinatown. （PHOTOGRAPHS: MARK LIM）

THE newly opened Cuppa Choice cafe, with its shiny black-and-white tiles, is the most peppy cafe I've been to recently.

Natural light streams in. In the middle of the room: a bar with pillars made of coffee beans, where guests can sit across each other on Philippe Starck stools as they sip their coffee, or stare at the chalk board that covers an entire wall.

Ah, the wall. This is where the staff have painstakingly scribbled the names of all 84 drinks on offer, divided into neat categories: coffee classics, frappes, milkshakes, yoghurt shakes, iced tea signatures, signature espresso-based, iced coffee signatures, fruit juices and refreshments. Name it, they most likely have it.

On their first week of operation, a group came in and, upon being informed there was a total of 84 drinks to choose from, decided to throw down the gauntlet: "Make an 85th drink for us!"

To everyone's delight, award-winning head barista and Business Development executive Ian Consulta obliged them and whipped up a Wasabi Milkshake — wasabi paste, milk, plenty of ice and homemade vanilla gelato. They finished the drink with relish.

It's this off-the-cuff attitude that makes Cuppa Choice different from your garden variety franchise-coffee and kopitiam; the barista is given the go-signal to experiment with the ingredients on hand. In other cafes, creativity goes down the drain as baristas have no choice but to adhere strictly to the menu.

Barista Ian Consulta At Cuppa Choice, this concept of the barista as "chef" means there will always be something new on the menu.

For Consulta (pictured left), whose strength is transforming desserts into drinks, this could mean a Cookies-and-Cream Mocha Frappe, Nutty Presso (peanuts and coffee), Rose Dark Mocha (using bandung), or Matcha Azuki (green tea, red bean, and coffee).

But lest we be sidelined into the sweet concoctions, rest assured that the "real coffee" offering here is as substantial and equally exciting.

After all, the folks behind Cuppa Choice wouldn't put up a board on the street that says "Brewing The Best Coffee" if they couldn't deliver on the promise.

Cuppa Choice is owned by Hui Yee Coffee Manufacturer, which began over 20 years ago as a small start-up supplying coffee powder to cofee shops around the island. They have since moved into coffee roasting, as well as supplying coffee brewing machines and espresso machines to coffee shops and cafes.

According to Suhaimie Sukiman, Cuppa Choice's operations manager and trainer, they also offer coffee appreciation workshops and barista training. They also hold events to prop up the barista community in Singapore.

Click here for next chapter

Source: The Perfect Brew (Part 1/2)

Easter 2009 AT Casa Do Churrasco Brazil

Celebrate the Joy of Easter at Casa do Churrasco Brazil! More than 20 dishes for the adults, free gift for kids

DINERS can look forward to a sumptuous feast on Easter Sunday, 12th April, with a delectable array of barbecued meats and a fabulous spread of more than 20 dishes at Casa do Churrasco Brazil. Kids dining in will also receive a free Easter gift surprise!

On weeknights, you can samba your blues away with crazy drink deals when you dine in at this authentic Brazilian barbecue restaurant.

Apart from sinking your teeth into succulent barbecued meats and a fabulous buffet spread of authentic Brazilian dishes, diners can now look forward to amazing drink deals to compliment their dining experience ($39 ++ for dinner on Fridays and $32 ++ for luncheon weekends):

Mondays: Caipirinha Night
Diners get half-price off their second Caipirinha and subsequent drinks (Caipirinha) onwards

Wednesday: Ladies Night
Ladies receive 50% off each glass of housepour Prosecco throughout the night.

Thursdays: Wine & Dine Night
Diners receive half price off their second glass/bottle of housepour wine and subsequent drinks onwards.

Casa do Churrasco Brazil is at 86 East Coast Road, #01-37/39, Katong Village, S 428788.
Tel. no. 6346 4744/4944.
Email: info@casadochurrascobrazil.com
Online: www.casadochurrascobrazil.com
Operating Hours:
Saturday and Sundays: lunch from 12pm to 4pm and dinner from 6pm to 11pm
Mondays to Fridays: dinner from 7pm to 11pm

Source: Easter 2009 At Casa Dp Churrasco Brazil

Gone Fishing Wednesdays

Every 3rd Wednesday evening of the month, a philosophy cum arts café transforms into a philosophy corner — a far cry from the boring, overrated coffee joints you find in town
By Estella Ng / Photos By Mr Lau / www.Urbanwire.com

HOSTING the café since Oct 2003, resident philosopher Lau Kwong Fook, who holds an MA in Philosophy from the University of Canterbury, hangs around Gone Fishing from 8pm to 10pm to lead discussions, on issues such as clear thinking, with just about anyone who is interested to hear what he has to say.

He is a freelance philosopher (giving talks to individuals, groups and organizations), editor and philosophy trainer. He even hosts a blog for reports and updates on the monthly philosophy café sessions held.

Read more about philosophy at Gone Fishing Café.

Gourmet Ice Cream Flavours

Lavender. Chili Chocolate. Tom’s Palette offers both traditional and experimental ice cream flavours in its Beach Road outlet
By Cheryl Chia

THERE are many ice cream parlours that have been sprouting all around Singapore. Our sunny little island is known for its extreme temperatures. Here in this tiny red dot, it’s either scorching hot or cold and wet.

Whatever it is, I’ve never seen anyone complain about the lack of ice cream here. My friends eat ice cream even when the weather is cold. The same goes for me. I love ice cream and I believe that any time is ice cream time.

That explains why I’m ever so eager to try out new ice cream parlours whenever I get tip-offs from my friends and the newspapers.

I had some Thai Basil Rice for dinner the other day and was really looking for something to douse the fire in my mouth. Another opportunity to eat ice cream, I thought.

So where was I going to get my ice cream? I was yearning for soemthing freshly made, nothing pre-packaged. Then I remembered Tom’s Palette, a locally owned ice cream parlour that serves unique flavours like black sesame and chrysanthemum.

Read more about this ice cream parlour serving Gourmet Ice Cream Flavours.

Great Italian Food At Miss Clarity Cafe

Run by a French-trained Singaporean chef, this cosy café serves Italian dishes like risotto and ravioli that’ll leave you and your tastebuds awestruck.
By Cheryl Chia

WITH a name like Miss Clarity, you’d be forgiven for mistaking this bright local café for a regular teenage haunt that serves fish and chips, burgers and ice cream. But while it’s true that this place is popular with the young, they’re not the only ones who have been streaming in. Only barely a year old, Miss Clarity Café has already gained a reputation for being a cosy restaurant to go to when you want warm and delicious hearty food at a reasonable price.

Serving Asian fare as well as the typical Western grub like bangers and mash, this Singapore café has added new items to the menu since they first opened. Their head chef, Jonathan Pang, used to be from Raffles Grill. Having apprenticed at Michelin-star restaurants in France and receiving guidance from top chefs, Mr Pang took the liberty of using his creativity to come up with an array of wonderful culinary creations.

Read more on Great Italian Food At Miss Clarity Cafe.

More Than Brownies At Melvados

Tucked away in a quiet residential area, this restaurant used to be serve just brownies — but its menu has now expanded to offer specialities like Italian pizza, pasta and lasagna
Photos and story by Mavis Ang

LOCATED amidst schools and residential districts in Bukit Timah, Melvados is often heard of, but not easily found. You can hardly notice this Singapore restaurant even if you drive past it, as the building hides behind overgrown roadside flora. “We get lunch and dinner crowds, but it’s the hours in-between which get a little too quiet,” says owner Richard Ng.

Although the location of this Singapore cafe is a bit out of the way, I liked the fact that it’s hidden from the crowd. It provides me, and others who seek refuge from congested fast food restaurants, a tranquil eating experience.

Read more on this food review, More Than Brownies At Melvados.

Places to party this Halloween weeknight

Prepare yourself for some ghostly dark eye rings next morning.


POP/RE/TART Halloween
Crash it at: The Butter Factory
Spook out from: 9 pm – 3 am
Hell notes needed: $0 (if you’re a lady or in a costume), $15 if you’re a lazy guy who refuses to dress up
Slurp up: House pours and draft beers at 1 for 1 offer all night long
Dance to: Disco / New Rave / Electro


Heat Ultra Lounge
Crash it at: Heat Ultra Lounge
Spook out from: 9 pm – 3 am
Hell notes needed: $35
Slurp up: Free flow of house pour spirits, tiger draft, house wines, martinis and caipirinhas from 7 pm – 11 pm
Dance to: Ambient and Latin house music


RedBar
Crash it at: RedBar
Spook out from: 6 pm – 4 am
Hell notes needed: $10
Slurp up: $10 house pour jugs and $0.10 tequilas from 10 pm – 10.10 pm
Dance to: RnB


Every other club

Thank god Halloween falls on a Ladies’ night this year! So who says you can’t dress outrageously like those London clubbers and go partying even though it’s not a Halloween costume party!

Gather all your guts and dare to dress to kill (and slaughter) this Wednesday night.

Halloween or Bus!

I know what you did last weekend — you rode the famous Halloween Bus Tour and got wild...
By Harriet Ann Dy

DON’T be surprised if you bump into rotting rockstars doing a club crawl this Halloween. Last weekend, the damned got glam, Thriller fashion, for the 12th annual Halloween Bus Tour organised by Clifford Clement Chua (aka as THEPARTYMAN) and John Bosco Lopez (FUNK GURU). The popular tour was anything but spooky.

“The whole idea is to get a group of friends out on a piss without the hassle of waiting for taxis,” says Chua, who developed the idea while working at a beach bar in Sentosa. From the original 30 friends and one bus, the tour had 300 confirmed participants, booked on five buses this year, with a waitlist that was getting longer and longer.

This is reflects freaky growth of Halloween industry worldwide in a microcosm. In the US, a survey conducted by the National Retail Federation shows that consumers are expected to spend $5.07 billion for fright night, up 20% from two years ago, according to About.com.

What used to be about taking the kids trick-or-treating has morphed into a billion-dollar industry for children and adults alike. From Cinderella costumes to foam headstones to three feet cages with skeletons (at Toys R Us) machines, business is booming.

At No.1 Costume, Singapore’s top costume outpost, shoppers can become Marie Antoinette, or a sexy French maid, among 15,000 other dress-up options. The store expanded its retail space by 40% from its original Neil Road location four years ago, and their make-believe inventory is a theatrical delight. Here’s a tip: Grab a flyer at the Zouk foyer, and get 15% on your next purchase. Once you’re in character, head over to the clubs hosting parties on the 31st.

Homes will be dressed up as well. Senior systems analyst Jennifer Lim says a glowing Jack O’ Lantern, fake spiders and cobwebs are definitely in order. She also plans to buy candies, jellies, and Japanese snacks to give to kids. “My main theme is orange and black, with silver and neon green,” she says. Even the Singapore Night Safari got creepy with a transformation to a haunted rainforest in the spirit of the occasion until last weekend.

Meanwhile, sign up for next year’s bus tour, which will again begin at 8 pm and go on “until last man/woman standing.” “I’ve actually seen people in their costumes having breakfast at coffee shops,” says Chua. “It’s just about having a good time.”

[iRecommend] Yanqing’s Shanghai Kitchen

Interview by Mavis Ang

Who swears by it: Jonathan Chia, Full-time National Serviceman

Great food and pretty waitresses at this Shanghainese restaurant scored well against Jonathan Chia’s checklist for a great eatery. “When I was in China, everything I ate made my stomach extremely upset. So it’s quite surprising that I actually love the food at this restaurant,” Jonathan commented. He also fell in love with its modern oriental décor, and the pretty waitresses, of course.

WHAT SETS THEIR DISHES APART FROM THE REST: “Unlike fish soups served at other Chinese restaurants, the Huang Yu (yellow fish) Soup here is very clear, not oily, and the fish’s sweetness is very distinct in the soup.”

SETS YOU BACK BY: At least $30 for their popular dishes. Like most Chinese restaurants, the size and prices of dishes vary depending on the number of people on the table.

WHY HE LIKES IT SO MUCH: When asked about the service at Yanqing’s Shanghai Kitchen, Jonathan’s reply: “Prompt, polite and sexy.”

WHERE IS IT LOCATED: Opened by former Chinese TV presenter, Shanghai-born Wang Yanqing, Yanqing’s Shanghai Restaurant has established one more branch since it first opened two years ago. Hop on to Yanqing’s restaurant listing to find out more about this recommended dining place.

Clearly Delicious

Go to Miss Clarity when you want reasonably priced warm and delicious hearty food
By Cheryl Chia

WITH a name like Miss Clarity, you’d be forgiven for mistaking this bright local café for a regular teenage haunt, one that serves your regular fish and chips, burgers and ice cream. But while it’s true that this place is popular with the young, they’re not the only ones who have been streaming in. Only barely a year old, Miss Clarity Café has already gained a reputation for being a cosy place to go to when you want warm and delicious hearty food at a reasonable price.

Serving Asian fare as well as the typical Western grub like bangers and mash, this café have added new items to the menu since they first opened. Their head chef, Jonathan Pang, used to be from Raffles Grill. Having apprenticed at Michelin-star restaurants in France and receiving guidance from top chefs, Mr Pang took the liberty of using his creativity to come up with an array of wonderful culinary creations.

Dishes like the Risotto Venere with Steamed Seabass and Vegetable Cream ($13.80) and the Oyster Ravioli with Clams Vinaigrette ($11.80) certainly knocked my socks off!

First of all, Risotto Venere is made from wild Arborio rice and it does look a bit like our Asian black glutinous rice but, taste-wise, this one is much nuttier. The cream complemented the risotto and I polished off every single rice-grain. Yes, it was that delicious and the sea bass was a good addition to the rice. Plump and tender, the simply steamed fish did itself justice.

The ravioli served here is like no other. I’ve tried ravioli at other Italian restaurants but none has impressed me as much as the ones Jonathan has created. The ravioli I tried was stuffed with fresh oysters and the entire little package was translucent and oh-so-smooth!

I don’t know how he made the skin, but this ravioli has a texture so smooth that it simply glides down your throat — no kidding! The clams in the vinaigrette were a refreshing touch too. Absolutely delightful! Try the Ravioli of Potato Marmalade with Vegetable Cream ($9.80) if you’re not a fan of oysters.

Fancy some seafood? Why not try the Grilled Slipper Lobster with Capellini and Tomato Lobster Cream ($15.80). This pasta dish tastes great and the sauce really brought out the flavours of the lobster.

Still hungry and daring enough to try something out of the ordinary? Then I suggest you order the French Escargots in garlic butter (half dozen: $6, one dozen: $11) or the Lobster Bisque with Cheese melted on Garlic Bread ($6). Seriously, you don’t often get escargots in small cafés don’t you? If you’re not yet impressed then I reckon you check out their full menu at their website: www.missclaritycafe.com

This is one café that’s worth your while — whether you feel like having something fancy or as simple as a warm sandwich. Trust me, you’ll leave the place feeling good; if not, awestruck (like me).

Miss Clarity Café
5 Purvis Street, #01-04
Tel: 6339-4803
Email: happy@missclaritycafe.com
Website: www.missclaritycafe.com

Top 8 Asian Halloween Dishes

By Mavis Ang

Warning: It won't be pretty.

Invite your foreign colleagues over for the most frightening Halloween dinner – not at some fancy restaurant and café, but right at your own home. In fact, you don’t even have to customise our local food much to make them look scary to non-locals!













Starters

1. Fat Choy (moss fungi) Soup – Fat Choy is a human hair-like moss which translates to fortune vegetables in Cantonese, and is usually cooked with lotus roots as a Chinese New Year dish. For a soup dish, boil it with some pork meat and mushrooms, and it will look a little murky, with hair floating and swirling in it.
   
2. Pig Brain and Chicken Feet Herbal Soup – Boiled together with medlar seeds, dried longan flesh and Chinese yam, it is believed to nourish human brains as well.

Main Course

1. Kway Chap – This stewed pig innards dish contains pig intestines and stomach lining, with a few slices of pork and tofu. It’s a guaranteed cringer, so provide lots of chili to mask the gritty tastes of innards
2. Sotong Hitam (squid) – It’s squid cooked with a sauce made from its own ink, staining the whole dish jet black.
   
3. Fong Zao (chicken feet) – All red, wrinkly and limp, who would’ve thought it would taste so good! (To me at least) Fong Zao is a common dish at Chinese Dim Sum alongside prawn dumplings and pork buns, and is usually a little spicy.
   
4. Red Wine Chicken – Cooked with red vinasse, this dish looks like its drenched with diluted blood, and is supposed to reduce cholesterol and hypertension.
5. Red-dyed hard-boiled eggs – Just a back up plan if your guests go hungry that night. These eggs taste exactly how eggs should taste like, just a little peculiar looking because they’ve been boiled in food colouring.

Dessert

1. Ji Ma Wu (black sesame) – Another Dim Sum essential, this thick black paste is sweet and served warm. Supermarkets stock instant packets which only require you to add hot water to it.
   

Make your visitors pair up and down the dishes fear factor style! 88DB wishes all you daredevils a Happy Halloween!