Saturday, November 22, 2014

Morganfield's Christmas Feast 2014

This is not your Man vs Food show. 
It's the Morgansfield's Christmas Platter ($149.90++) that contains more than enough meat to probably last an individual till the next Christmas. But the good thing is that you don't have to beat the clock to finish this; neither do you have to embark on a solo meat conquest as this can be shared theoretically with 4-5 pax, or realistically speaking, even 6 or more. 
Sourced from Spain, Morganfield's showpiece sticky bones that has been updated with a seasonal festive touch by tempering it with some American Rogue Hazelnut Nectar. The result is a rich, shiny, dark brown caramelized glaze and the meat underneath has a lovely smoky quality. The best part is the slighty charred crust that has such a smooth malty taste that keeps me nibbling on the crispy edges.

Bathed in a reddish hue, the Cranberry Sticky Bones didn't taste as fruity as expected but the bits of cranberry sweetened the deal. The meat turned out to be more moist than the Hazelnut beer, with bits of fat tucked incongruently between layers.
I sometimes wonder why restaurants like to serve turkey and not the turkey drumsticks? These two massive Smoked Turkey legslike a miniature monolith on the plate, has a great chewy texture that makes you want to gnaw all the way down, leaving the bone bare. But I was particularly drawn to the Ham as the mildly sweet juicy honey glaze makes the juicy meat even more appealing to the tastebuds. 
There was plenty more to discover on the plate with four beautiful bouncy sausages that reclined lazily on each other. Spicy Italian, Cheese, German Pork, each has a character on its own but the Cheese sausage grabbed the attention with delectably gooey cheese spurting out at the instant cut of the knife. 
White Xmas Sangria $16.90++ & Red X'mas Cooler $8.90++
Non-carnivores need not avert your eyes from the plate as there are plenty of greens to balance the plate; soft caramelized onions, steamed carrots, long beans, roasted potato. The Signature cornbread, a crumbly sweet corn muffin with crusty top, fully qualifies as a delicious pre-dessert snack or maybe even as a dessert for some. 

Add another $9.90 to round off your meal with a Peach Cobbler. Buried beneath a snowball of vanilla ice cream, the mushy cooked-down summer fruits fortified by the buttery crumbs were high in sugar concentration but sometimes desired after an intensely meaty course.
Besides the Christmas platter, there is the assorted basket of tender popcorn pork, bratwurst sausages and the beer-candied bacon ($15.90++). The latter tastes exactly like the Chinese bak kwa and makes such moreish bites that one may contemplate ordering just a plate of that for $8.90.
Christmas or not, there is always good reason to come for Morganfield's honest-to-goodness sticky bones because the quality still stays consistent as my previous visit. And, my nostrils confirmed this as soon as the meat platter made its entrance on the table, it’s great.
Morganfield's Singapore
Suntec City, 3 Temasek Boulevard, Tower 4, #01-645, S038983
(Next to Promenade MRT)
Sun - Thur 11am - 11pm
Fri, Sat, eve of PH 11am-midnight
Christmas Stickybones are also available as ala carte from now till 28 Dec 2014
10% early bird discount for confirmed takeaway/delivery orders by 30 Nov
Click here for promotion details
Special thanks to Morganfield's SG

Friday, November 21, 2014

Torishige 鶏繁: Probably the best Oyakodon

Sushi, ramen, Tonkatsu, many people actually eat Oyakodon when they visit Tokyo? Well, I hope more people can try the Oyakodon here since it's SUPER good. 

I've come across quite a few good ones but Torishige is going to reign the throne until I find the next better one. Torishige is another tori specialist that started from Shimbashi. The Oyako Jyu is only available during lunch until 3pm. During my visit, there was the limited 30 sets SHIO-Koji Oyako Jyu so I ordered it since its the same price at ¥1800.
¥1800 for an Oyakodon might not be cheap but neither is this the most expensive Oyakodon I know. Anyway, it's not simply love at first sight with the beautiful orange egg yolk. The fragrant of char-grilled chicken wafts through the nostrils before you place it into your mouth. 
Steamed Dashi Spinach
The Aizu Jidori (会津地鶏) is a breed from Fukushima that has been around for more than 450 years. The meat is tenderized with Shio Koji( fermented rice malt), which not only makes the flesh tender and also imparts flavour just like how miso marinades work. Simply fantastic. 
They say this is "assari" (light) but i beg to differ because it's SO flavorful. Even the pool of runny eggs is masterfully cooked and well-seasoned, unlike some Oyakodon which simply scramble everything and dump it onto the rice. This is a mark of perfection.and I can't help but declare that the original inventor of Oyakodon, Tamahide, is officially defeated. 
Torishige 鶏繁
Daimaru Tokyo 12F
1-9-1 Marunouchi Chiyoda Ku, Tokyo 
Lunch 11am-3pm Dinner: 5pm-11pm
Japanese Menu only
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