This is quite a late post from my trip to Singapore. Segar Seafood restaurant is sitting at the heart of Chinatown in Singapore.
They had quite a simple menu of assorted seafood and non-seafood dishes at quite an affordable price. If you feel a bit adventurous, you should try their special: Curry Fish Head!
Hotplate Chicken with Dried Chilli – $12
This is for your friends who don’t eat seafood…
Long Beans with Prawns – $10.80
Long bean with shrimp paste and prawns? This is the only way I know how to eat my veggies!
Salted Egg Prawns – $14
Anything salted egg is why I eat so much every time I go to Singapore. So, when I saw this dish at Segar restaurant, I couldn’t help but order.
I love the combination of crunchy deep-fried prawn and the salty/savory taste of the salted egg. I wouldn’t have it any other way.
Assam Curry Fish Head – $20
I know most people in Australia wouldn’t even consider eating fish heads. However, the curry fish head could be considered a delicacy in South East Asian countries.
I love the challenge of going through each part of the fish head. The best thing about it was that the part was always so juicy!
One of the key factors that we chose this restaurant was that the halal certification that they had.
The final verdict for Segar Restaurant:
Segar Restaurant is a quick and affordable restaurant that served pretty nice food.
Do you think I should go?
Getting a halal restaurant in Singapore can be quite challenging. Segar is one of them.
Rating:
Segar Restaurant
7.0 / 10
Taste: 7.0 / 10
Price: $12 – $20 per main dish
Place: 6.5 / 10
Details:
B2-39/40/41, 133 New Bridge Road, Chinatown Point, Singapore 059413
From the menu design, I’m guessing they have a minor refresh every month. Interestingly, the menu item is separated by types, rather than the usual entree, main, and desserts… actually, desserts is another menu altogether.
Entree at Silvester’s
Rockliff Spanner Crab – $34 – Avocado, grapefruit
The spanner crab was wrapped in a beautiful layer of avocado. The texture of the spanner crab was so smooth with such a rich flavour.
It’s a nice and simple oyster with ponzu. Just beware, that finger lime is super sour!
Kangaroo Loin Tartare – $24 – Soy, sesame, pear
We actually didn’t manage to eat too much of the tartare as the big one pretty much hogged the plate and helped himself with a generous serving of the dish.
From the small piece that I tried, the tartare was really fresh and delicious.
Silvester’s Main Course
Dry Aged Pinnacle Rib Sirloin – $48 – 300 gram, served with our signature ‘Cafe de Paris’ sauce
I love a nicely aged meat. This rib sirloin was nicely done and the complementing sauce worked wonderfully with the steak.
The waitperson explained to us that the sauce wasn’t technically the real Cafe de Paris sauce but rather their rendition of the original sauce. I have never tried the original sauce, but they said it was very similar to the real one.
Unlike the steak, the ocean trout looked beautifully simple. 50C referred to the temperature that they cooked the salmon, also known as sous-vide.
The smooth-textured salmon got a nice crunchy accent from the celeriac crumbs. It then got a light and acidic hollandaise sauce.
The salmon looked and tasted beautifully.
House Made Potato Gnocchi – $28 – Pumpkin, miso, native dukkah
Unfortunately, the gnocchi took out the prize of the most un-glamorous out of the three main. Despite the average look, the gnocchi itself was so soft and chewy. Very nicely done!
To accompany the main dishes, we had a rocket salad (pretty much the only salad I would ever consider ordering) and the baby corn.
I’m quite curious if they’re talking about Sydney’s Northern Beaches. I don’t recall seeing any farm in Northern Beaches. However, the website stated they are in Ingleside.
The Good Food website published the Good Food Guide 2020 on the 30th of September 2019. The guide celebrates the best restaurants in Australia.
The winner of this year’s good food guide restaurant of the year is BRAE in Birregurra, Victoria. They are also sitting at #101 in the world’s 50 best restaurants list. Last year in the Good Food Guide 2019, Brae received the award for Regional Restaurant of the year.
Other Awards in this year’s Good Food Guide 2020
Best new restaurant of the year is JOY in Brisbane, Queensland, by Sarah and Tim Scott.
Lennox Hastie from Firedoor in NSW has won the Chef of The Year award.
Pipit in Pottsville, NSW, was awarded the Regional Restaurant of the Year in 2019. Its head chef is Ben Devlin.
Maggie Beer from South Australia received the Legend Award.
Young Chef of the year award was given to Anna Ugarte-Carral from Momofuku Seiobo in NSW.
Joanna Smith (Igni, Geelong, Victoria) won the Service Excellence Award.
Food for Good award went to National Indigenous Culinary Institute in NSW and VIC. This institute guaranteed jobs for indigenous chefs upon completion of the program.
Bar of the year is Bar Margaux in Melbourne, Victoria.
Sommelier of the year went to Forbes Appleby from Franklin in Hobart, Tasmania.
If you want a good wine, you should go to Yellow in Sydney as they won this year’s Wine List of the year.
The regional wine list of the year went to FermentAsian in Tanunda, South Australia.
List of NSW restaurants with hats in Good Food Guide 2020
Three hats
There are two restaurants in NSW awarded with three hats as listed in the Good Food Guide 2020 website:
Quay – We have yet to try Quay’s new, post-snow-egg menu.
Sixpenny – We went to sixpenny in 2018 and it was one of the best dining experience.
The same three restaurants as the last 2 years (Attica, Brae, Minamishima) in Victoria and Restaurant Orana in South Australia also received three hat status.
As listed from the website, the rest of the hats are as follows:
Two hats
Aria, Automata, Bennelong, Bentley Restaurant and Bar, Bert’s Bar and Brasserie, Biota, Est., Ester, Firedoor, Fleet, Fred’s Icebergs Dining Room and Bar, Lucio’s, LuMi Dining, Momofuku Seiobo, Monopole, Mr. Wong, Muse Restaurant, Ormeggio at the Spit, Pilu at Freshwater, Porteño, Rockpool Bar and Grill, Tetsuya’s, Yelow.
One hat – Sydney
10 William St, Alberto’s Lounge, The Apollo, Arthur, Bacco Osteria, The Bathers’ Pavilion, Bea, Bennelong Cured and Cultured, Bistecca, Buon Ricordo, Catalina, Cho Cho San, Cirrus, Continental Deli Bar and Bistro, Cottage Point Inn, The Dolphin Hotel, Don Peppino’s, Felix, Fratelli Paradiso, Gaku Robata Grill, The Gantry, Glass Brasserie, Hotel Centennial, Hubert, Jonah’s, Kepos and Co, Lankan Filling Station, LP’s Quality Meats, Ms. G’s, Nomad, One Penny Red, Otto, Queen Chow, The Restaurant Pendolino, Rising Sun Workshop, Rosetta, Sagra, Saint Peter, Sake Restaurant and Bar, Sean’s Panorama, Sokyo, Spice Temple, Sushi e, Uccello, Yan.
One hat – Regional
The Argyle Inn, Bistro Molines, Caveau, Clementine, Lolli Redini, Margan Restaurant, Muse Kitchen, Paper Daisy, Pipit, The Stunned Mullet, Subo.
The following restaurants lost their hat status
A1 Canteen, Bistro Guillaume, The Boathouse on Blackwattle Bay, Bodega, Chin Chin, China Doll, Hartsyard, Izakaya Fujiyama, Poly, Stanbuli, Three Blue Ducks (Bronte),
The following restaurants closed permanently
The Bridge Room, Oscillate Wildly, ACME, Billy Kwong, Ble Restaurant, Kepos Street Kitchen, Paper Bird, Sotto Sopra,
Note: Green is a new entry to the list. Orange is the one who lost a hat
We came to the Butcher and The Farmer Meadowbank to celebrate the fourth birthday of FCBA community. It also coincided with the 2-month anniversary of the restaurant!
Butcher and The Farmer Meadowbank
Butcher and The Farmer Meadowbank has a pretty different concept than the one in Tramshed. Instead of the upmarket style, this one is geared more towards the casual dining with predominantly Italian influence.
Antipasto
The first course that they presented at this event was antipasto.
They had the antipasto platter and a few dipping sauces. Bread and olives were always the staples in any Italian restaurant.
Pizza
At the event, Chef Fabio presented his winning pizza from an event where he came up as a runner up. While the pizza itself hasn’t made it to the menu, he made it for us on this occasion.
They also presented a few of the mainstays in the restaurant, including the quickly-devoured prosciutto with glazed pineapple pizza.
Pasta
The second act in Italian dining is always pasta… yes, right after pizza!
They had three different pasta on display, including the zucchini fettuccini and lamb ragu.
Chicken
They were saving the best for last. It was one of the best rotisserie chicken I have ever had.
The chicken was very juicy and the marinade worked really well with the garlic sauce.
Desserts
Sponsor at the FCBA x Butcher and The Farmer Meadowbank Event
This event was made more awesome by our following sponsors:
It took us quite a while before figuring out that Tony’s Table is a restaurant that we could try. You couldn’t really see the table setting from the outside as it was only a ramp down to the table area.
Their menu is on the premium price range with most main priced between $24 and $42.
If there are not many of you, I’d suggest the rice menu entree size with another dish should be more than enough.
Complimentary Lebanese bread and deep fried bread
Just like in any Lebanese restaurants in Australia, complimentary bread is unquestionable. Tony’s table treated us even further with the deep fried bread!
The dishes at Tony’s Table
Kebe Nayeh – $26 – Raw minced lamb mixed with crushed wheat, herbs and spices. Served with fresh mint and vegetables.
When we see kebe nayeh in a restaurant, we were always so keen to try. If you were wondering if I really wrote ‘raw minced lamb’, the answer is ‘yes’. It’s pretty similar in texture to Beef tartare. However, the mixture was different.
We ordered the dish with an extra garlic sauce on the side. Their kebe nayeh was so fresh and delicious. The complimentary fried Lebanese bread actually worked perfectly!
Siyadiyeh (fish) – $25 – Rice, infused with herbs and spices, and served with toasted nuts.
We actually didn’t know what it was. We just picked this from the list.
It turned out quite well. Since we chose the main size, the portion was quite large with a generous serving of fish, rice and nuts.
Mixed Grill – $30 – Two chicken, one kafta and one lamb skewer. Served with BBQ potato & side salad.
When we ordered the mixed grill, they were offering if we wanted to have a different combination than the menu. However, we stick to what was written.
The meat was very tender and juicy. They also provided a decent amount of sides with the mixed grill.
Knafeh – $15 – Baked fine semolina cream, topped with toasted bread crumbs, and served with rosewater syrup.
Knafeh… yumm!
They were very well made!
The final verdict for Tony’s Table
Having a restaurant pretty close to our home that serves awesome Kebe Nayeh… I can’t ask for more!
Do you think I should go?
The venue is very nice for a special occasion. Having said that, we did try to go there when the venue was booked for a wedding.
Rating:
Tony’s Table
8.0 / 10
Taste: 8.0 / 10
Price: $30 – $40 per person
Place: 8.0 / 10
Details:
Shop 1 / 805 New Canterbury Road, Dulwich Hill 2203
P’Nut collaborated with the Indonesian consulate to host an event to celebrate Indonesia’s Independence Day. On this occasion, they had a few special dishes native to Indonesia and also some that are generally available in South East Asian restaurants.
We went to one of their restaurants, P’Nut Zetland. The restaurant is located in the East Village shopping center in Zetland. Half of the restaurant was transformed into a cooking demo area and also some large tables for showcasing their dishes.
They had a few substantial dishes: Beef Rendang, gado-gado and nasi goreng served in a cute mini wok.
P’Nut Zetland also showcased some of their mainstays in the restaurant like prawn dumplings, spicy fried chicken, mee goreng and pad see ew.
These next two dishes weren’t exactly part of the offerings from P’Nut. They were brought in by the Indonesian Consulate.
Two famous Indonesian snacks: Martabak and Terang Bulan (some also called it Sweet Martabak). Maybe ‘snack’ is a bit deceiving as both were super filling. You might know martabak in different shape and form as they are usually available in an Indian restaurant.
Terang bulan is more like a thick pancake with mouth-watering toppings like chocolate and cheese.
P’Nut Zetland cooking demonstration
To close out the event, chef P’Nut performed a cooking demonstration of an Indonesian favourite: Nasi goreng.
He masterfully showed us how to create a restaurant-grade nasi goreng pretty much from scratch!
The consulate also enlisted the help of an Indonesian Chef, Harjo from Medan Ciak. He created one of my favourite Indonesian desserts: Klepon.
Klepon is a sweet rice balls (like a mochi) with coconut and palm sugar. He gave us a few handy tips on how to make the best (well, in our case, a more edible) klepon!
I must say this is one of the most interesting invitation I have ever attended. In addition to showcasing what they have, P’Nut Zetland is also embracing the diversity of Indonesian dishes.
Details:
East Village Shopping Centre T9, 2 Defries Avenue
Zetland 2017
