Crayfish Pasta @ Sun Asian Bistro

Went to the Sun Asian Bistro at NUS staff club for lunch today. The crayfish pasta $16.80 caught our eyes and we decided to go for it. My lunch date and I liked it. Ingredients were fresh and yummy, tomato sauce worked well, pasta was cooked al dente. The meat of the crayfish easily slid off the shell while the other ingredients like the squid rings were cooked just right. Would I come back for it again? Definitely but only for this dish.

The mushroom soup and buffalo wings that we ordered are not worth any mention here so let's skip it.

Brunch @ Hatched

I've always loved eggs and breakfast so when I heard that there's an egg themed place that served all-day breakfast, I had to check Hatched out. We ordered the salmon royale and ceasar salad. I loved how they perfectly poached the eggs. I've had lousy poached eggs one too many times (think of overcooked yolks) that I have almost given up on ordering them. Lucky for me, hatched still did it pretty well. The moment you cut through the poached egg, the yolk oozes out like how a poached egg should be! Taste was pretty good and I'm sure to go back again to try the other stuff.

They do have other non-egg offerings like shepherd's pie if you don't feel like having eggs. 

Sous vide pork rack at Le Bistrot

This was the first time that I actually tried sous vide cooking and boy was I impressed. We ordered the pork rack at Le Bistrot that was cooked in sous vide style as it was on the specials menu. When it arrived I was kinda expecting a half tender half tough meat like some of the pork racks that I've tried before but nope, it turned out quite the opposite.

Meat was tender, juicy and cooked evenly from inside out. Most of me was fascinated. This was really the first time that I've eaten anything like this. I thought to myself that the chef must be really brilliant.

I went home after that and did a quick google on sous vide and realised that it is a technique of cooking where they cook the food in an accurately controlled temperature waterbath for a longer time. This controlled temperature is usually lower than the temperature needed to fully cook the food at a shorter time. No wonder there was no overcooking.

This culinary experience really sparked my interest in cooking via the sous vide technique. One of these days I'll definitely make a sous vide dish and post it on here.

PS: If you would like to read more about sous vide machines in your kitchen, do have a look at this article that I've written: The fascinating sous vide technique