Category Archives: Blogging

The Drinking Market have a physical location now!

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Hey peeps!

It’s been a long Long LONG LONG time since i’ve updated the space. Yes i know!

I do apologise for it:(

Now, that’s because we’ve been really busy setting-up the first every Brick & Motar shop by The Drinking Market!

A Thai Kitchen + Bar concept, we have finally launched our very first neighbourhood Thai Kitchen + Bar at the charming area of Katong.

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Placing the emphasis as a neighbourhood Thai Kitchen + Bar, we made sure prices are set affordable and wallet-friendly!

Yes, all our items in the food menu are $10 or below and our prices are ALL nett!

With no Service Charge or GST, we aim to be one of the most wallet and people friendly location for all to be in!

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Introducing you to our whole list of Authentic Thai Food prepared by our Thai Chefs who have been working in Singapore for the past 20 years and counting!

You can’t get more Thai then this mates!

Wanna know more about us?

Check us out on our Facebook link:

https://www.facebook.com/thedrinkingmarket

See you here real soon!

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Add: 226 East Coast Road. Singapore 428923

Call us: 64408939

Opening Hours:

Tuesday – Sunday

12.30pm – 11.30pm

(Last order for food at 10.20pm)

 

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Attending the 12th Asia-Pacific International Honesty Enterprise Keris Award Ceremony

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This weekend was indeed an interesting and fulfilling week for our Director, Mr Joel Low.

Not only did we clinched the 2013/14/15 Singapore Brands Award, we were also featured in the Sunday Times (Life) for Jane Thai Restaurant @ Orchard Towers.

What a celebration!

“Been Busy” is not an Excuse!

HELLO!

Wow! I’m humbled by the amount of visitors that The Drinking Market is drawing and i promise to uphold it with the best of my abilities!

You must have wondered what have we been doing?! Well, you probably have not guessed it, but yeah, we’ve been rocking hard in 2013 and now, in 2014, we’re proud to say that we have gotten more recognition and interest from the public!

Just an update for you, our dearest fans, The Drinking Market have recently bought over a Food & Beverage business in the heart of Singapore, Orchard Towers. Our Directors have decided that this is it. We will and we would do something physical instead of talking only!

In Jan 2014, we officially took over Jane Thai Restaurant in Orchard Towers with the aim of encouraging local entrepreneurship and promote Asian cuisines. On the 13th of Jan 2014, Jane Thai Restaurant officially launched their Mookata Menu!!!

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Like their Facebook Page HERE

Opening Hours:

Monday: 3pm to 1am

Tuesday – Sunday: 6pm to 3am

Adding to our portfolio in 2014, The Drinking Market is also now out of Singapore, we’ve set our foot on our neighbour, Malaysia. We are currently consulting for a franchise brand in Kuala Lumpur, Malaysia. What is it?! Detail will be out the moment we launch it!

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Lastly, we never forget to give back to the society! Come 24th-26th of Jan 2014, our Director, Mr. Joel Low would be joining a team of professional Sommeliers and Restauranteurs such as the likes of Timothy Goh, Director of wines for the Les Amis Group with a Charity event and wine appreciation session at Capella Hotel, Sentosa, hosted by the “Godfather” of wines in Singapore, Dr. N.K. Yong!

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2013 was indeed crazy, but fulfilling at the same time, from a humble start-up behind a Macbook to an existing office space in Neil Road and a restaurant in Orchard, we have been busy, have you?!

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‘Cooking with Friends’ @ Osia with Bocuse d’Or winner Chef Geir Skeie

If you think that the RWS Celebrity Chefs Dinner is all they’ve got, you’re wrong!

For the month of October, winner of the prestigious Bocuse d’Or in 2009, and owner of the famous Brygga 11 restaurant in Norway, Chef Geir Skeie will head to Singapore from 9 to 12 October for the fourth series of ‘Cooking with Friends’ at Osia.

A young legend in Europe for his take on Nordic cuisine, Skeie began his love for food when he was eight years old, after being inspired by Norwegian chef Bent Stiansen on TV.  It was at that point when he knew he wanted to be amongst the best chefs in the world, and eventually ended up as the winner of the Bocuse d’Or.

A perfectionist by nature, Skeie spent the majority of his career working with champion chefs -those that participated in famous competitions, and made their mark on a global level.  His curiosity for food and taste was a key driver pushing him to achieve success.

In line with Osia’s culinary philosophy, expect some of Chef Skeie’s signature dishes such as the dill and lemon flavoured Norwegian ocean trout paired with smoked egg cream and pickled vegetables, fennel and garlic grilled Australian lamb leg and belly as well as a baked Norwegian turbot.

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The Drinking Market is honoured to be invited for this event on the 9th of Oct 2013, make your reservations and meet us there!

Event Date: 9 – 12 Oct 2013

Price:
3-course set lunch $50++ (usual price $60++)
4-course set lunch $65++ (usual price $75++)

Venue: Osia

Reservations: Call 6577 6688 or email dining@rwsentosa.com

An Evening of Fine Food @ RWS

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I’ve written about it and now i’m there to experience the first hand experience of  the RWS Celebrity Chef’s Cuisine!

To read me previous post about the Inaugural RWS Food Affair, click HERE

Last Wednesday, a group of Bloggers, Freelance Writers and celebrated Food Authors were invited to the Resort World Sentosa to experience dining at its finest in the Ocean Gallery @ S.E.A. Aquarium.

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We were greeted with Champagnes, juices and soft drinks while we chatted with the six Celebrity Chefs who made this event possible! Read about Chef Cora’s inspiration for cooking, Chef Leong’s thoughts on the Chinese Culinary scene and Chef Joel Robuchon’s ideas on whether to open another restaurant in Singapore!

My first interview was with Chef Sam Leong, Chef Consultant and Co-owner of Forest Cooking School. Interestingly, Chef Sam Leong has a personality of his own, that not only impresses me, but a lot of other writers per-se. During our interview, Chef Leong cannot stop, but emphasise enough of his wife that is his pillar of strength throughout his career as a Chef.

A celebrated Chef, Chef Leong also realised the lack of talents in today’s culinary scene. He mentioned that  “the younger generations are afraid of hardship, many do not have the perseverance to stay in the kitchen for long.” in fact, he briefly mentioned that being a Chef is not easy, it is not what you see on the television, but years and years of hardwork and determination.

Chef Leong also left with a quote for aspiring young Chefs’ “If you’re keen to join the kitchen, make sure you are committed to it, persevere and endure. However, once you reach he age of 25 and think that the kitchen is not for you, quit. Do not waste your time anymore.”

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Chef Cat Cora, the newest addition to the list of Celebrity Chefs at RWS was also present during our short interview and i managed to “squeeze” some questions for her!

Qn: Chef Cora, being the newest addition to the team of Celebrity Chefs at the RWS, do you feel pressured?

Ans: No, i do not. it’s just like being in the Iron Chefs Competition, it is always challenging and it forces me to really innovate and create dishes that are not only delicious, but presentable. In fact, it is my honour to be working side by side all the celebrity chefs in RWS tonight.

Qn: Chef Cora, i heard that you’ve got a Vegetarian Menu, which is your favourite dish?

Ans: ALL! Haha! Isn’t that what all Chefs would say? Joking. i personally really like the Cauliflower Puree with Basil Seeds and the Roasted Egg Plant Soup with Curry and Cotton Candy.

Qn: I see that you really enjoy using Asian Ingredients into your cuisine, so what do you love about Singaporean Food?

Ans: First and foremost, i really love Singapore! Not only does it have a whole diversity of races, for a Chef, it also meant a whole diversity of dishes! A typical morning for me in Singapore would be at a local coffeeshop or offer house with my half-boiled eggs and kaya Toast!

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Not forgetting, TDM never forgets to have an Interview with Chef Joel Robuchon!

Qn: Chef, were do you find inspirations for your cuisines?

Ans: I treat culinary as an art, in all my dishes, i look at it from an artistic point of view. Like a Painting, there must be a balance. Mixing elements to do with taste first. Most importantly, using only the best products,we try our very best to work with local produce, but if it is not available locally, we source it from other parts of the World.

Qn: There a are a lot of Culinary schools that have opened in Singapore, what are your thoughts on them?

Ans: It is great! Reputable Culinary Schools such as the Culinary Institute of America, Temasek Culinary Academy and At-Sunrise are examples of such schools that lays a basic fundamentals to cooking. It is a very good way to start your career as a Chef and a great stepping stone to the industry. Most importantly, it doesn’t only teach you how to cook, but also manage a restaurant in a whole.

Qn: Chef, are there any plans for you to open another restaurant in Singapore?

Ans: Currently, no. There have been many investors and Hotels proposing to collaborate with me, but currently, i realise that there are too many restaurants in Singapore which are really good. Furthermore, i personally i feel that it is not right to open another restaurant in other hotels, especially with my current two at the RWS.

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What an impressive start! Let’s see what we were greeted with the moment we stepped into the Ocean Gallery @ S.E.A. Aquarium for dinner!

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Here comes the FOOD!! – All by the sequence of their courses, not forgetting the amazing wines that was sponsored by Bacardi – Martini Singapore Ptd Ltd

Wines served for the Evening:

  • Penfolds Koonuga Hill Autumn Riesling
  • Penfolds 2 Shiraz Mourverdre
  1. Le Caviar Imperial – by Chef Joel Robuchon
  2. Steamed Marble Goby – by Chef Sam Leong
  3. Double-Boiled Cordyceps Flower – by Chef Li Kwok Kwong
  4. Slow Cooked Salmon Roulade, Hokkaido Scallop & Fried Octopus – by Chef Cat Cora
  5. Beef Short Rib – by Chef Douglas Tay
  6. Sweet Temptation – by Chef Kenny Kong

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EK YAP Creative Director Photographer www.ekyap.com www.flickr.com/ekyap

EK YAP Creative Director Photographer www.ekyap.com www.flickr.com/ekyap

EK YAP Creative Director Photographer www.ekyap.com www.flickr.com/ekyap

EK YAP Creative Director Photographer www.ekyap.com www.flickr.com/ekyap

EK YAP Creative Director Photographer www.ekyap.com www.flickr.com/ekyap

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Meanwhile, for more information on the promotions which ends today, do not hesitate to join in the RWS Food Affair by clicking in the link HERE

 

Oushin Japanese Steakhouse @ Suntec City

“From Farm to Mouth”, that’s the idea behind Chef Fukushima’s theory to culinary. Drawing his inspirations from his Japanese roots, the Chef was also trained in Tokyo and further his exploration of “fine cuisine” while working for one of the top restaurants in Paris.

Cuts of Beef

Oushin today boast a whole range of meats selected exclusively by their team of professionals in Japan.

Iwate-Gyu – Iwate beef is from IWATE Prefecture, located north of Japan. Iwate faces the Pacific Ocean to the east and on the west is generally formed by the highest points of the Ou Mountains. They grow up in a relaxed environment amidst the great outdoors, grazing on highland pastures that are not treated with agricultural chemicals. Cattles’ feed are rice straw of IWATE JUNJYOU MAI. Under strict control of the monitoring system, they yield a healthy beef with high – quality protein and Omega 3 interspersed fats created the juicy melting texture that blow you away.

Omi-Gyu – (THE EMPEROR’S MEAT) “We keep quality and flavour of Omi Beef along with passion and selfless efforts of our forefathers in the past 400 years during the “Edo” era of Japan.” Said the ranch owners. Omi beef is one of the three most famous type of Japanese Wagyu (Omi, Kobe and Matsuzaka). It was served to the Japanese Emperor as the initial official Japanese Wagyu. Up to this day, Omi beef is the official beef of the Japanese Imperial Household. Each paddock keeps only 2 cattle in order to provide them with a companion and a spacious and stress free environment. Besides, the nature of Shiga Prefecture has contributed the most desirable, unpolluted, tranquil environment and the clear, clean water from the Mother Lake Biwa to raise the cattle. Those are the reasons why Omi Beef is so different from other Wagyu. amous type of Japanese Wagyu (Omi, Kobe and Matsuzaka). amous type of Japanese Wagyu (Omi, Kobe and Matsuzaka).

It was served to the Japanese Emperor as the initial official Japanese Wagyu. Up to this day, Omi beef is the official beef of the Japanese Imperial Household.

U.S Fillet Mignon

Iwate Beef Consumme (Pour 4)

Apart from the specialty beef dishes, Chef Fukushima’s menu also includes one of his signature Pork Belly that is carefully cooked for 48hours before grilling, giving it a tender and mouth-watering flavour.

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If that is not enough to tickle you fine palate, Chef Fukushima also flew in top quality Japanese Charcoal with Sakura (Cherry Blossom) Wood Chips from Japan, The MIBRASA® charcoal oven in layman’s term is the hottest indoor barbeque ever. It is the combination of a charcoal grill and an oven, when closed, ensures none of the natural moisture escapes from the food cooked in it while bringing out a unique taste. Being the hottest toy in town, MIBRASA® charcoal ovens will be grilling steak at more than 900 degrees!!

All in all, it is an experience worth to keep!

*Hint! A great place to bring your other half for a good meal!

CONTACT:

3 Temasek Boulevard, Suntec City Mall,#02-391/392, Singapore 038983 (Suntec Convention Centre) Tel:6884 4805

OPENING HOURS:

Monday – Sunday: Lunch 11:30 a.m. to 3:00 p.m.

Dinner 6:00 p.m. to 10:00p.m.

BURNOUT – A Tribute to the Food & Beverage Industry

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BURNOUT – physical or mental collapse caused by overwork or stress. (Google)

TDMers, i know that i’m suppose to be blogging about Oushin Japanese Steakhouse, but prior to that, on a more serious note, i’ve got some thoughts that i want to pen down on this blog entry and i sincerely wish that you can share it with your friends on Facebook, Twitter, or other social media platforms.

Last Friday, as i sat on the comfortable chairs with food on my table, many thoughts and memories came through my mind. I thought that it’ll be nice for me to share with you some of my thoughts and i hope that you’ll learn to appreciate and thank the people who are serving your breakfast, lunch or dinner in a restaurant or cafe.

Let me start off by saying…

Singapore’s Service Standards are like SHIT!

No, that’s actually not what i’m trying to bring across, but have you been one of the culprits who said such things before? Or perhaps you might have heard many of your friends and family judging our service standards in Singapore.

Before we jump into any conclusion, allow me to share my personal experience when i started as a junior employee with a restaurant group.

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A typical day working in a restaurant starts at 10am for me, the moment i step into the restaurant, i would have to start doing the daily administrative work, clearing the cellar, setting-up the restaurant and making sure that everything is ready for operations. At about 11am, we would normally start the day with a row call, which the chef would then explain the specials for the day or if there’s anything that is not available.

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11.30am, the restaurant opens for operations, as usual, we would be serving the hungry diners who are rushing in-between work or meeting to catch a quick bite, in fact, the lunch operations is always a challenge as many would require us to serve fast, be quick and hopefully, turnover the table for the next seating.

2.30pm, the last order for lunch, but that’s not it. Diners who are normally a little more free would prefer to stay a while longer to have their tea or desserts slowly, thus, we would be standing-by, waiting, waiting and waiting.

4pm, we finally cleared the restaurant, and that’s almost 6 hours since i started work. This is when i probably would have my 1st meal of the day.

5.30pm, all geared up, dressed in our uniforms, we are back to set-up the restaurant for the dinner service. 6pm, our second row call for the day, and the chef would now explain the items available for dinner as well as the specials for the evening.

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6.30pm, our doors are open again for dinner, this goes all the way till 10pm- 10.30pm, depending on the chef or maitre’d who determines the time for our last order. Once the last order is made for normally desserts, coffee or tea, diners would normally stay a little longer while they sip their tea and chat with their partners or friends. A typical day ends (weekdays) at 11pm or (weekends) 12am – 1am. As usual, we’re not done yet, after all our guest have left the restaurant, it’s time to clear all the plates and wipe the wine glasses so that there will not be water marks. Next up, something that most service staff hates, wiping cutleries… all in all, these takes about an hour or so, depending on the night’s service. Having said that, most of the time when we are back home, it’ll probably be past midnight, or if you might agree with me, the wee hours…

This is not all, with the clamping down on foreign workers and the lack of Singaporeans who are unwilling to go into the service industry, we are facing lesser and lesser manpower counts. This meant that:

  1. Service quality would be affected
  2. It’ll take longer hours to complete the same task
  3. Lesser people doing more job scope

Conclusion? BURNOUT!

We spend up to 14 hours a day working in a restaurant with minimal rest, more often then not, we spend most of our time at work than to be at home. That’s not all, because of the manpower shortage, many restaurant chains are forced to have their employees to be on a six-day work week.

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I challenge any one of you to try being in their shoes. Take a week and try your hands working in a restaurant, then figure out if it’s an easy job.

So, what i’m driving at is for you to try and appreciate these people who are serving you. Many of them like myself started-off with passion, our priority is always to just do our best and provide you with the best service, at no time are we there to make your experience bad. In fact, despite the lack of time to rest, we always try to put a smile on our faces to make our guest feel welcomed and comfortable.

Like yourself, the service staff are just working hard to make ends meet for their families. We are all mature enough and i trust my readers are as well, let’s not complain so much and learn to be more patient and kind with our words. The next time you visit a restaurant or cafe, learn to recognise the employees, fill up the feedback form, be generous with your words, say thank you, these means a lot to them:)

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Have a lovely Sunday:)