True Passion - Martin Yan : a story about Chinese Food and Wine

If you like Chinese Food and also a fan of Chinese Food, a home grown TV food channel, Asian Food Channel premieres "True Passion - Martin Yan".  The show is about Martin Yan cooking and pairing it with wine.

Catch it starting Wednesday, 13 July at 8:30 PM on Starhub Singapore Channel 435.
(If you are in Malaysia, tune in on Astro Channel 703; in Thailand, Live TV Channel 65)

If you miss that, here's the schedule for this coming week:
Wednesday, July 13 - 8:30 pm
Thursday, July 14 - 04:30 am / 1:30 pm
Saturday, July 16 - 11:30 am / 6:00 pm / 9:30 pm
Sunday, July 17 - 2:00 pm
After watching the show, if  you want the recipes, you can visit this site for more information:
http://www.asianfoodchannel.com/truepassion_martinyan

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Press Release:

THE ASIAN FOOD CHANNEL PREMIERES ORIGINAL PRODUCTION “TRUE PASSION – MARTIN YAN” IN SINGAPORE
Programme Features Legendary Chef In His First Food And Wine Pairing Series

1 JUNE 2011, SINGAPORE – Singapore viewers and fans will be thrilled to know that the Asian Food Channel (AFC) will be premiering a new original production, True Passion – Martin Yan on Wednesday, 13 July at 8.30pm, StarHub Channel 435.

The exciting eight-part series includes one Chinese New Year special and features world-renowned chef, Martin Yan. Filmed in AFC’s own studio kitchen, Chef Yan cooks a range of delicious contemporary Asian dishes and pairs them with his favourite wines from Jacob’s Creek, Australia’s largest wine brand.  The series also sees Chef Yan traveling to Barossa Valley in Australia visiting Jacob’s Creek vineyards and learning about the intricate details that go into producing an internationally-acclaimed bottle of wine.

Not only a certified Master Chef but also a highly respected food consultant, cooking instructor and prolific author who has published over 30 cookbooks, Chef Yan delights audiences with his infectious personality and stunning dishes in this series which will be broadcasted regionally across eight countries to over 45 million viewers.

Even after appearing in over 3,000 cooking shows broadcasted worldwide, this AFC production is the first ever series where Chef Yan shares his knowledge of food and wine pairing with viewers. Local viewers will also be pleased to know that Chef Yan takes on some of Singapore’s favourite dishes such as Chili Crab and puts his own special touch on them!

“Chef Yan is a household name when it comes to Asian cuisine and has been an inspiration to many. We knew that filming a production with him meant that we had to come up with a new and innovative concept which we have achieved. I am thrilled that AFC is able to provide our Singaporean viewers with relevant Asian content that has such a unique twist,” said Maria Brown, Co-Founder and Managing Director of AFC.

True Passion – Martin Yan is the second cooking series to be fully filmed and produced by AFC. It follows the great success of Best Wan, which featured a mix of recipes from the East and West by Malaysian Chef Wan, along with other documentary programmes covering topics like the use of palm oil in cooking as well as those that chronicled visits by notable chefs like Chef Daniel Boulud and Chef Robert Rainford.

“With the success of Best Wan and the upcoming premiere of True Passion – Martin Yan, AFC is steadily building its portfolio of self-made programmes, producing shows in HD quality that give viewers an in-depth view into the rich culture and heritage behind popular dishes available to them today,” added Ms. Brown.

In line with the premiere, AFC will be launching a microsite dedicated to the production at http://www.asianfoodchannel.com/truepassion_martinyan. The site will complement the series by offering recipes and information so that viewers can easily access details to recreate Chef Yan’s unique dishes in the comfort of their own home. In addition, an online contest where visitors can win exclusive Chef Yan prizes will also be held when the series premieres in July.

Gastromania Feast @ Far East Square: Oni Cupcakes

This post is part of the Gastromania Feast @ Far East Square organised by Omy.Sg that quite a few bloggers and I indulged in a food marathon on 9 July 2011.

You can read more about Gastromania Feast @ Far East Square at http://blog.omy.sg/let-the-feast-begin  Visit the site too if you want to win youself a $50 voucher.

Gastromania Feast @ Far East Square Stop 8: 
Oni Cupcakes




Finally, it's the last stop!
We were visiting a cup cake shop!



Don't you think the cupcakes here looks absolutely cute?



This cupcake is named "Nuts About You"
It costs $4.90
Look so tempting doesn't it?




More photos that I took through the refrigerated display counter.



The small ones are so cute too, isn't it?



We got to sample them.
The cupcake was rather chocolatey and what made it really nice was the different flavour of the icing!



I gobbled it up in a mouth!
I forgot to note down the price for the mini cupcakes! From their website, I think these are $1 each.




This was so adorable! They have wedding cupcakes too!
Congrats Daniel and Jaslyn!



Want to find out more about the lady behind these cute cupcakes?
Head on to http://www.onicupcakes.com

Oni Cupcakes
26 China Street
#01-02 Far East Square
Singapore 049568


Tel 6557 0108

Gastromania Feast @ Far East Square: Stop 1, Stop 2, Stop 3, Stop 4, Stop 5, Stop 6, Stop 7, Stop 8

Gastromania Feast @ Far East Square: Hock Lam Beef

This post is part of the Gastromania Feast @ Far East Square organised by Omy.Sg that quite a few bloggers and I indulged in a food marathon on 9 July 2011.

You can read more about Gastromania Feast @ Far East Square at http://blog.omy.sg/let-the-feast-begin  Visit the site too if you want to win youself a $50 voucher.

Gastromania Feast @ Far East Square Stop 7: 
Hock Lam Beef




I must confess, my stomach's bursting at Pitstop 7!
Everyone's already inside Hock Lam Beef and I am lagging behind.




Hock Lam Beef, we were told is the oldest Teochew Beef Kway Teow shop in Singapore!
They have been around since 1911! That's like 100 years now?!

They were originally peddling on the streets around Chinatown.



If you are like me wondering where in Singapore is Hock Lam Street, it's no longer around!
But from the photo above, you can see the fire station, well, that fire station is still around in Singapore. That's the Central Fire Station. Where Hock Lam Street is today is between Funan Centre and Peninsula Shopping Centre!



Probably the neatest and cleanest Beef Noodles stall around?



I find this fascinating.
It's always interesting to read the proper way to handle or enjoy food.



Our tasting portions of the famous Hock Lam Beef noodles.
I must confess I did not touch the noodles below. I was already so full.
But I finished up all the beef balls, tripe, tendon and the soup! The soup needs 24 hours to prepare, so I better fully savour it.



It was so funny, someone got served a bowl of nice raw beef and we quickly took it before it gets cooked in the soup. The beef here are all hand sliced and not machine sliced.



This is Mr Anthony Tan Hung Siang. In 2002, he was crowned Singapore Beef Noodles King.
He's the 3rd generation handling the business. Someone asked if the recipe has been changed over the years, he said no. It's the same recipe that his grandfather used 100 years ago!




Look at him when he was younger. :-)




Now, who's this? She's Tina Tan, Anthony's daughter.
Since 2004, she has taken over the business and yes, you can see her working at the shop daily!

Do you realise they are all not fat? I wonder if it's got to do with Beef Noodles?


Hock Lam Beef
22 China St
#01-01 Far East Square
Singapore 049564


Gastromania Feast @ Far East Square: Stop 1, Stop 2, Stop 3, Stop 4, Stop 5, Stop 6, Stop 7, Stop 8

Gastromania Feast @ Far East Square: Mirchi - Taste of India

This post is part of the Gastromania Feast @ Far East Square organised by Omy.Sg that quite a few bloggers and I indulged in a food marathon on 9 July 2011.

You can read more about Gastromania Feast @ Far East Square at http://blog.omy.sg/let-the-feast-begin  Visit the site too if you want to win youself a $50 voucher.

Gastromania Feast @ Far East Square Stop 6: 
Mirchi - Taste of India



I love Indian Food and there's a pitstop at a Indian restaurant!
Mirchi - The taste of India is part of the Harry's Bars.




This was the "Tandoori Non-Vegetarian Kebab Platter". $29
(Yes, they have a Tandoori Vegetarian Kebab Platter too).

On it were an assortment of fish tikka, chicken tikka, lamb seekh kebab and prawns spiced with tandoori masala.

We had tasting portions and I like the pranws and the fish tikka. Chicken was all right but I found the lamb a bit dry.



Well, what do you do to 'undry' the lamb? Add some mint sauce or mango chutney to the lamb seekh kebab. It made it taste better. ;-)




We were all served lassi and the name of this lassi is Lassitude! Lassi with an attitude!



It's quite common to see big TV screen with Bollywood dance shows.
I actually find them quite enjoyable to watch!




Like many Indian restaurants along race course road, they have this mouth 'cleanser' that's edible!
Found theirs here a bit sweet! I prefer those shops that serve cardamon! Perhaps cardamon is now quite expensive!




Saw a banner outside the shop that gives a discount. Shall not mention the name. You can see it for yourself ;-)


Mirchi Taste of Inida
40 Pekin Street
#01-01 Far East Square
Singapore 048770

Tel: 6438 4171
Web: http://www.harrys.com.sg/

Gastromania Feast @ Far East Square: Stop 1, Stop 2, Stop 3, Stop 4, Stop 5, Stop 6, Stop 7, Stop 8

Gastromania Feast @ Far East Square: Mont Calzone

This post is part of the Gastromania Feast @ Far East Square organised by Omy.Sg that quite a few bloggers and I indulged in a food marathon on 9 July 2011.

You can read more about Gastromania Feast @ Far East Square at http://blog.omy.sg/let-the-feast-begin  Visit the site too if you want to win youself a $50 voucher.

Gastromania Feast @ Far East Square Stop 5: 
Mont Calzone



It's pit stop 5 and I am already so full and tired.
Must be getting old!



The shop front. Two diners were wondering why are there paparazzi invading the shop!
They actually asked and our 'nanny' for the day answered them. LOL




There was quite a few pizzas and pastas that was prepared for us.

We sat at a very long table and most of us were tired to move around, so we all had the pizzas or pastas that was in front of us.




I was sitting near the Black Truffle Pizza, so I had a slice of it. It was quite all right.

I have always preferred thin crust pizzas, and this was thin crust.
I personally would prefer more black truffles on the pizza!




I tried a small slice of the 'Rustica' pizza as well.
Not bad.

I took photos of the other pizzas and pasta that I did not try. If you are interested in photo gazing, click on to my Flickr site.



Looks like they have a promotion here. ;-)


Mont Calzone
38 Pekin Street
#01-01 Far East Square
Singapore 048768

Tel: 6557 2304
Web: http://www.montcalzone.com.sg/

Gastromania Feast @ Far East Square: Stop 1, Stop 2, Stop 3, Stop 4, Stop 5, Stop 6, Stop 7, Stop 8

Gastromania Feast @ Far East Square: Shin Kushiya

This post is part of the Gastromania Feast @ Far East Square organised by Omy.Sg that quite a few bloggers and I indulged in a food marathon on 9 July 2011.

You can read more about Gastromania Feast @ Far East Square at http://blog.omy.sg/let-the-feast-begin  Visit the site too if you want to win youself a $50 voucher.

Gastromania Feast @ Far East Square Stop 4: 
Shin Kushiya




Stop number 4 was at Shin Kushiya and I met 2 familiar faces there!
The marketing folks from Shin Kushiya was there. I have done a review of Shin Kushiya before here.




The ever refreshing Yuzu Cooler was served as all of us sat at different tables.

The aromatic zest was so fragrant. Give it a good stir to dissolve the yuzu marmalde like texture into the drink.



We got to see the chef prepare the kushiyaki at this branch.

Did I hear you ask what's the difference between yakitori and kushiyaki? Yakitori is skewered chicken meat. Kushiyaki is the formal term that is used for all kinds of skewered and grill meats and non meats.

The kushiyakis were grilled over white Bincho charcoals from Japan. The charcoals can heat up till 1200 Celsius! They won't burn the food, but it quickly seals up the food, so the grills here are delicious!





The Kushiyaki we sampled here: Tomato Maki, Ebi Shiso Maki, Buta Bara Yaki Miso, Black Pepper Yakitori (from left to right).

Tomato Maki  - Cherry tomatoes wrapped with thinly-sliced pork. Bursting with flavour!
Ebi Shiso Maki  - Whole sea prawn wrapped with thinly-sliced pork and shiso leaf. Great combination! The prawn shells removed, but replaced with the pork and shiso leaf 'shell'.
Buta Bara Yaki Miso  - Three-layer pork belly with miso-ginger marinade. The marinade is delicious and it goes well with the moist pork belly.
Black Pepper Yakitori - Black pepper soy-glazed chicken. It's a bit salty for me! ;-p



For those who love saltier food, try the kushiyaki with plum or curry salt.
Probably for those who are having their kushiyaki with beer or sake. ;-)




Kuro Goma Heaven
I like this! Black sesame ice cream with black sesame paste that the chefs grind and make daily!


Shin Kushiya
33 Pekin Street
#01-01 Far East Square
Singapore 048763

Tel: 6438 8991


Gastromania Feast @ Far East Square: Stop 1, Stop 2, Stop 3, Stop 4, Stop 5, Stop 6, Stop 7, Stop 8

Gastromania Feast @ Far East Square: Garuda Padang Cuisine

This post is part of the Gastromania Feast @ Far East Square organised by Omy.Sg that quite a few bloggers and I indulged in a food marathon on 9 July 2011.

You can read more about Gastromania Feast @ Far East Square at http://blog.omy.sg/let-the-feast-begin  Visit the site too if you want to win youself a $50 voucher.

Gastromania Feast @ Far East Square Stop 3: 
Garuda Padang Cuisine




I have never stepped into Garuda Padang Cuisine!

I usually go to the Padang Cuisine that I am more familiar with. I might be back soon! Just because I want to try out all their deliciously looking dishes here!



The array of dishes on the bain-marie counter. I want to try them all! I noticed all their items were priced accordingly, so you know exactly how much you will pay for your meal!




For the stop here at Garuda, we were to try their "Ayam Goreng Garuda" (Fried Chicken with Blue Ginger Floss).

The above shows a double portion. You can get them as set meals at $7 with sayur lodeh, a side dish and rice or roti prata. Check out the offers at their restaurant.



We were quite thankful we only had tasting portions. We need to pace ourselves as we have many places to visit!



The piece of Ayam Goreng Garuda I had. It has a turmeric and galangal (blue ginger) base. We asked how long is the marination, and we were told at least 5 hours. It takes around 15 minutes to fry it, but if you are there during lunch or dinner peak hour, don't worry. They know when the crowds come.

I like the blue ginger floss, as we did not have it with rice that day, it was a tad salty. The chicken was nice too. It's hard to resist a piece of nicely fried, golden brown chicken!

Nasi Padang is the cuisine of the Minangkabau ethnic group. I remember studying in school long ago that the Minangkabau people are a matrilineal society. That means the land and houses are inherited through the female lineage.

Here's a trivia for you.
Did you know that the first President of Singapore Yusof Bin Ishak and also the composer of the Singapore National Anthem, Majulah Singapura were both of Minangkabau descent?


Garuda Padang Cuisine
7-8 Amoy Street
#01-01 Far East Square
Singapore 049949

Tel: 6536 4111
Web: www.garudapadang.com


Gastromania Feast @ Far East Square: Stop 1, Stop 2, Stop 3, Stop 4, Stop 5, Stop 6, Stop 7, Stop 8