In a few hours, we would have tied up an entire year of good, bad and blah eats. 2015 has been pretty darn fantastic. I’ve been eating well in Bali, Penang, KL, Tokyo and even Yangon.
But some of the best meals I’ve had were in Singapore. This includes new restaurants like Alma, Maca, Little Island Brewery and my usual favourites Artichoke and Mrs. Pho.
Today, on a super random day that happens to be the last day of 2015, Daryl suggested Carvers & Co for lunch. “What a pretentious name for a place. Trying too hard to be hipster much?” I said apprehensively. Then he clicked on the website and the pink roast on the landing page won my heart. 😉
Our meal was simple. And by simple, I do mean only a sweet potato chips with salted egg yolk mayo, burger, fish & chips, and this fantastic dessert called the crack pie (yes of Momofuku fame).
The chips were liberally sprinkled with cinnamon and the sweetness proved a great match with the sharpness of the mayo (which really didn’t have a salted egg yolk taste).
Char is so important because of the smokey flavour it imparts to the meat and I’ve never had a burger with this crucial element. This rich component is even more delicious with the homemade ketchup. Who even makes ketchup these days? These fellows really know what they’re doing.
Good fish and chips are hard to come by in Singapore. Two elements make the ideal English favourite – batter & freshess. Their batter was crisp and stayed firm, allowing me to pick up the whole slab for tartare sauce dipping. The fish was so fresh, flakey and tasty. Impressive.
Dessert. Crack pie. Addictive stuff really. I checked out the recipe and the ingredients seem simple enough – milk, butter, sugar. If I can make this, it will be amazing. Crack pie all damn day baby.
Oh and did I mention, the coffee is one of the best I’ve had.
Allow me a second to take a deep breath and realise that I have just stumbled upon a rare find.
Carvers & Co, we might be best friends sooner than you think.
Carvers & Co
43 East Coast Road
Turkey is not a Christmas tradition for the Chia Family.
For us, it’s a dish rich with our Peranakan heritage – ayam buah keluak.
These earthy nuggets bear a coal-like paste that I deem as fruit of the land. Such beauties aren’t they?
But this Christmas was extra precious and special since Dad is back home from his stay at the hospital (he had a serious mishap but praise God he’s fine) so I decided to volunteer my dutiful ‘personal chef’ and add some pizzazz to our normally Peranakan Christmas dinner.
Being the sweetheart that he is, he lugged a large large bird to our place (not before brining it and stuffing it of course) and proceeded to prep it for our oven. Carrying it was like carrying a kettle bell at CrossFit. I kid you not. 12kg!
Dad was so worried that the bird wouldn’t fit since I had told him earlier that it was all of 12kg.
Thankfully it did. The bacon ‘jacket’ for the turkey acts as an automatic baster. I had no complaints. Bacon makeup for turkey sounds just about right and so damn delicious.
After 3.5 hours, the bird is done and here is my chef, all smiles.
He carves the beauty and by golly, it was so tender.
The stuffing was delicious too. He had combined dried apricots with sage and thyme.
The Chias had a belly expanding meal. We were all so very thrilled to get our hands dirty with the buah keluak nuts.
Pineapple prawns for that extra zing. And pineapples are good for digestion.
Chap chye for good measure and added fibre.
Merry Christmas ya’ll!