Jacob's Cafe

In my earlier post, I blogged about comfort food in the West. Today's post incidentally broaches on comfort food in the East.

I visited Bistro One Zero Three and Jacob's Cafe for dinner within one day of each other. Both seem to sport similar decor, although Jacob's Cafe seems to exude a more homely feel. The dinner crowd is also substantially larger at Jacob's, thanks to its better placed location and more extensive menu. Reservations are highly recommended.

Our ravenous party of 4 started off by ordering a mixed seafood platter, (SGD23.90) comprising battered calamari, fries, fish fillet and scallops. It was an instant crowd pleaser - sinfully satisfying in a cheap greasy kind of way.

Those curly things are especially addictive

Word of caution: Skip the cheese nachos. They cost a bomb and simply comprise of supermarket nachos drizzled with melted cheese. An overpriced no brainer that you can easily whip up at home.

Hubby's borscht soup (SGD4.90) arrived next. It didn't look like soup to me, with a deep red paste-like consistency. Nonetheless, it must have been good as he slurped the whole bowl up.

For main courses, we ordered baked macaroni (SGD14.90), mutton stew (SGD10.20), beef stew (SGD10.20) and steak kidney pie (SGD18.90). First to arrive was the mutton stew, which the server mistakenly identified as beef stew. It was prepared Chinese style, braised in a herbal soup with bits of diced chilli and black fungus. We were a little befuddled by its appearance but enjoyed the tenderness of the meat and the richness of the broth.


My order of baked macaroni was greeted with oohs and aahs. It was stacked like a lasagne and a sight to behold, brimming with the aroma of melted cheese and smothered with a generous serving of minced beef drenched in tangy tomato paste. Every bite left us craving for more. This is definitely one of the best versions of baked macaroni I have eaten.


Since I'm not much of a pie person, I wasn't harboring very high expectations of the steak kidney pie. This pie however looked like it was baked with love, sporting a lovely golden brown crust and piping hot creamy interior. I couldn't resist taking a nibble and immediately felt a sense of contentment wash over me. The cubed mushroom and chicken pieces were one with the creamy sauce and blended perfectly with the buttery goodness of the crisp pastry crust. My only (personal) grouse was the addition of kidney in this dish- I absolutely cannot stand the taste of innards.


And then we waited for our final dish- the purported "mutton stew" to arrive.

After 15 mins, we sensed something was amiss and quickly caught the attention of our server. It was only then that we realized that the "beef stew" earlier served to us was actually "mutton stew". If we wanted beef stew, we would have to wait another 5 mins for them to prepare the dish.

As we were not hard pressed for time, we decided to oblige. 5 mins later, we were duly rewarded with a steaming bowl of the real Mc Coy, complete with yummy stewed carrots, potatoes and fork tender beef. Eaten with a crusty baguette, this definitely felt like the ultimate comfort food. However, as everyone was feeling a little too full by then, we struggled a little to finish this dish.

The menu also features an extensive range of juices, drinks (alcoholic and non alcoholic) as well as desserts (cheesecakes, ice cream sundaes etc). Unfortunately, they tend to border on the pricey side (a can of bitter lemon soda cost me SGD4.40!) The upside however is that the restaurant does not charge for service and GST.

In terms of "soul" factor, Jacob's definitely trumps Bistro One Zero Three. Food is hearty, servers are sincere and the vibe feels right. Just remember to come with the same laid back casual attitude and you've got yourself a great night out!

Further update:
In a subsequent visit, Hubby and I ordered the Chinese style roasted pork knuckle to share. It was delicious and a steal at just until 30 bucks for a set (even comes with complimentary soup and soft drink). Hubby and I were practically fighting over the rinds of crackly skin. The pork slices were infused with a slight herbal flavor (somewhat like five spice powder), which might be an acquired taste for some. We also thoroughly enjoyed the generous side servings of thick crisp fries and steamed vegetables.

Jacob's Cafe
Blk 5, Changi Village Road
#01-2049

Tel: 6542 7500

Bistro One Zero Three

We weren't feeling particularly hungry that day. All we wanted to do was to escape from the hustle and bustle of city life. Since our car was veering towards the West, a colleague's recommendation of Bistro One Zero Three suddenly came to mind.

The restaurant's address (103 Pasir Panjang Rd) runs synonymous with its name. Given the restaurant's unassuming exterior, we would have zoomed past it without batting an eyelid if not for GPS. Parking is a breeze since there is a huge public carpark just behind the restaurant.

I was a little apprehensive upon stepping into the restaurant. It felt like a flashback into the 80s. The chairs were old and the furnishings felt a little dated. Even the air smelt a tad musty. After scanning the restaurant, I was slightly relieved to find 2 families tucking into their main courses with much gusto- a very good sign indeed.

Since I already had in mind what I wanted to order, I quickly caught the attention of our very smiley waiter and impatiently rattled off my orders. While waiting for the food to arrive, I suddenly felt some stares coming from the counter and realized I was being "sized up" by a group of aunties (one of which probably comprised of the towkay neo, this being a family run restaurant).

Our dishes arrived in quick succession.

Bruschetta- Well toasted garlic bread topped with chopped tomatoes, onions and a drizzle of olive oil. Flavors were simple and clean but nothing to shout about.


Mushroom soup- Couldn't help but detect a hint of Campbell's canned soup in this dish. Surely the cook could have done better?


Rack of pork ribs- This dish came highly recommended in the various food reviews and it didn't take long for us to realize why. The BBQ sauce boasted sufficient kick and it only took a gentle nudge from the fork for the meat to fall off the bone. The accompanying sides were equally impressive. I really enjoyed the piping hot potato wedges which were crisp on the outside and fluffy soft on the inside. They tasted so good on their own that I didn't even have to baptize them in chili sauce (which is my usual practice). Even the portion was generous- Hubby and I shared this as our main course.


Dessert- Brownie with a scoop of vanilla ice cream- Again, Hubby and I ordered this to share. The brownie came slightly warm and tinged with nuts. Eating it brought back fond memories of our dating days, when brownies with vanilla ice cream were vogue (that was before chocolate fondant came along). Even the scoop of vanilla ice cream that came with it boasted a smooth creamy texture that is far superior to the icicle speckled ones you find in supermarkets.


All in all, this was a wholesome dining experience with no frills. Prices are also pretty reasonable (SGD50 for the whole meal).

Whilst it is unlikely that we lazy Eastlanders will be making a return visit anytime soon, we would definitely drop by this unpretentious hole-in-the-wall eatery if we find ourselves in need for some good ol soul food in the West.

Old Cucumber Soup with Pork Ribs

Before I got married, I used to eat dinner at home almost everyday. Chinese soup was a staple and Mom's specialties included old cucumber soup, ABC soup and lotus root soup.

Fast forward to today. Hubby and I eat out almost everyday because we are too lazy/tired to cook. We usually give in to unhealthy food cravings like satay and fried chicken. Whilst we try to make up for it by eating more fruit and vegetables, it is an uphill challenge.

Recently I stumbled upon an old cucumber soup recipe from this website. It looked easy peasy so I decided to prepare an adapted version of it. The results exceeded my expectations. Looks like this will be one healthy and nourishing soup dish which I will be making more often in future!

PS: Goes well with home made char siew rice.

Ingredients:
One medium size Chinese old cucumber, cut lengthwise into small pieces, with seeds scooped out
1.5 litres of water
10 red dates
3 honey dates
10 dried scallops
400g pork ribs
1 sweet corn, cut to small pieces
1 medium carrot, peeled and cut

1. Blanch pork ribs in boiling water for about 5 minutes. Throw away the water and set ribs aside.
2. In a separate pot, add 1.5l fresh water, throw in the blanched ribs as well as all the other ingredients and bring to a boil for 10 mins.
3. Transfer items from (2) above into a slow cooker and simmer for at least 2 hours. Season with salt before serving.

Paradise Inn ( Marina Bay Link Mall)

Mom is a quintessential Cantonese. She likes soup, braised meats, rice and dim sum.

For her birthday this year, we brought her to chi chi Paradise Pavilion at the newly opened Marina Bay Link Mall for a quick lunch.

Marina Bay Link Mall in the morning

Paradise Pavilion is the latest addition to restaurateur Eldwin Chua's empire of eateries. Eldwin started off with humble beginnings, operating a highly successful seafood restaurant "Seafood Paradise" out of a dingy industrial estate in Defu Lane. To this day, I remain a fan of his succulent Sri Lankan Butter Crabs which go exceptionally well with battered mantou.

Everything about Paradise Pavilion screams "high class", from the fine cutlery to the plush curtains, spectacular waterfront view and baby blue furnishings (strangely similar to Royal China)

Since the media was waxing lyrical about the restaurant's famous Peking duck, we (like almost every other table in the restaurant) decided to give it a try. It takes 1 hr to prepare the duck as it is painstakingly roasted over apple wood so remember to make advance reservations to avoid a long wait.

At the waiter's recommendation, we also ordered an assortment of ala carte dishes.

Trio of appetisers- Foie Gras, wasabi prawn and scallop: Judging by the lightning speed Hubby polished off this dish, I can only assume that it was good stuff.

Seafood beancurd roll: My favourite dim sum dish in the menu. The chef steams a thin layer of tofu on a glass dish before placing a delicate stack of fresh prawn, scallop and asparagus (secured by a ring of seaweed) over it. Doused simply with an addictive XO sauce, the resulting medley of flavors was exquisitely refined.

Sorry...this picture doesn't do the dish justice

Battered custard rolls: This came highly recommended by the waitress. However, I found the custard cream artificially sweet. We should have ordered the mini egg tarts instead.

Not nice at all. We should have ordered the egg tarts

Char Siew Pau: A simple yet delicious treat. The light fluffiness of the pau skin blended well with the smokey sweetness of the char siew.

Steamed chicken feet: My parents really liked this very much, leaving only a clean trail of bones behind. I suspect it must have been finger lickin good. We subsequently learnt from the restaurant manager that we could order this dish in XO sauce next time.


Siew Mai: Whilst this version was reasonably well executed, the one at Peach Garden still wins hands down in terms of bite and flavor.



Sharksfin dumpling soup: Sharksfin soup for the poor man, this is one treat not to be missed. The price tag ain't that expensive either at under 10 bucks per bowl. It was fun breaking through the thin dumpling skin and unraveling all the yummy treasures (mushroom, bamboo pith, sharksfin etc) hidden within. Some people like to take this with a dash of vinegar.

Quick! Pop it!

Trio of desserts (coconut ice cream with chilled pulot hitam, mango puree and flaky custard puff):


The coconut ice cream with pulot hitam was my favorite of the lot, boasting an intriguing mix of sweet, salty and savoury. Once again, I couldn't help comparing it against Peach Garden's legendary pulot hitam served in young coconut, which outranks this version by a mile.

Peking Duck: This was the centerpiece of our meal. At SGD88 per duck, (30% off if you pay with HSBC credit card), expectations were naturally high. This is how it works:

Step 1: A gloved (and masked) chef armed with a cleaver smartly rolls out a cart containing the prized poultry.

Step 2: Upon obtaining your blessings, he proceeds to deftly slice the first layer of glistening skin (just skin, nothing else) off the duck's breast and invites you to dip it in sugar before consuming it. The end result is almost orgasmic. Crispy crackling and sugar are like a marriage made in heaven.

Step 3: Thereafter, the chef thinly slices the remaining pieces of skin (this time with meat attached) onto platters for guests to help themselves to.

Each person is also furnished with an individual dish of assorted condiments (black bean sauce, julienned vegetables and sugar) for added pleasure.


I was a little put off by the gamey taste of the duck after awhile. There was also a whiff of ammonia from some of the pieces I ate, which made me wonder if I was eating out of the duck's butt area. Since the restaurant doesn't provide diners with the option to enjoy the rest of the duck's carcass cooked in other ways (which I personally find a waste), we decided to doggy bag it home and stir fry the meat with some beehoon for lunch the following day.

A basket of crepes is provided for those who wish to savor this dish in its traditional form. I found the crepe skins too thick for my liking but understand from the manager that this has been intentionally done to give the dish more bite. As no measures were taken by the restaurant to keep the crepes warm and moist, it was only a matter of time before the individual pieces started to stick together and harden.

Verdict: Decent but not mind blowing. I like Paradise Inn for its palatable offerings, pretty waterfront views and accessibility to my office. Parking in Marina Bay Link Mall itself can however be an expensive affair and first time visitors making their way to the restaurant would probably get a little lost along the way.

For better dim sum at more pocket friendly prices, my vote goes to Peach Garden (OCBC Centre).

For Peking duck, my favorite haunt remains Imperial Treasure Super Peking duck at Paragon.