Humpback Seafood Restaurant Singapore Review

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It was the first Friday of 2017 and after recently arriving back home to Singapore after an amazing Christmas and New Year’s trip to visit our family and friends in Sydney and New Zealand, we needed a night out which would remind us exactly what we loved about living in Singapore. Scrolling through the internet I came across an interesting new seafood restaurant, within walking distance from our place in Outram, which looked promising.

Humpback has been inspired by the oyster shucking bars in Seattle and promised to provide “the freshest offerings from sea, land, and garden, with ever-evolving flavours to sample as the seasons change”. We’re not particularly oyster aficionados but the rest of the Humpback dinner menu looked interesting, plus they had a table available on a Friday night, so we we’re willing to give it a go.

Well, weren’t we pleasantly surprised!

Humpback is a casual neighbourhood dining experience with tables outside and inside varying from high benches, normal tables and counter seating. I was impressed that someone from Humpback messaged us to advise that only counter seats were available and ask if we minded. After explaining we would have a pram with us they were able to ensure we had a more appropriate table to sit at thankfully.

The menu as I mentioned was very interesting. We started by ordering a cocktail and 2x Hama Hama oysters, recommended by the waitress, to start with. Having arrived before 8pm these were available at their happy hour pricing and were also asked just before 8pm if we’d like to order anything else from the happy hour menu before it ended which was also very helpful.

Hampback have a nice 1 page menu with a half dozen options of oysters, starters, vegetables, mains (seafood & meat) and desserts to choose from which seems to change regularly. We chose a couple from each:

• Scallops – sashimi style, juicy and delicate flavours
• Smoked salmon dip – salty, creamy goodness
• Kale salad – raw and crispy kale with a tasty dressing and pear
• Cabbage – surprisingly the best dish of the night, just order it!
• Calamari – crispy outside, tender inside and spicy sauce
• Iberico Pork – went perfectly with the cranberry sauce and cauliflower
• Chocolate Cake – moist and rich flavours
• Cotton Cheese Cake – not a huge fan of matcha but was quite light

We will definitely be back again soon!

Humpback Seafood Restaurant

www.humpback.sg

20 Bukit Pasoh Rd, Singapore 089834

Mon-Sat: 5pm–12am | Sunday brunch: 11am-3pm

Botanist Cafe Review Singapore

We were informed by our local sources that there was a new cafe opening up nearby which promised to serve good coffee, great food and have a coffee retail outlet upstairs. Tucked away on Neil St we discovered the new Botanist Cafe and Knockhouse Supply Co… we were not disappointed.

The coffee selection is pretty standard espresso but you get to choose which beans you’d like from their coffee menu. I enjoyed a refreshing iced white with the Dark Matter blend beans which were noted to taste of dark chocolate and macadamia. Rodney enjoyed the classic flat white with the Santa Isabel beans from Guatemala which were noted to taste of jasmine and white grapes. Both great!

The food we have tasted so far is simply outstanding; both beautiful to look at and delicious to consume. They have a healthy, classic brunch and lunch pasta / mains menu to choose from and everything sounds amazing. I opted for the Egg Florentine with portobello mushroom, wilted spinach, avocado, poached eggs, tomatoes, chive hollandaise, and toast which didn’t disappoint. Rodney ordered the Corned Beef Hash with homemade shredded corned beef, crusted potatoes, poached eggs with hollandaise sauce which he equally enjoyed and polished off. We will definitely be back again to try some more dishes which their chefs passionately plate up.

The only downside to this cafe is that it isn’t very baby or stroller friendly with no baby change area, a large staircase at the main entrance, another staircase going down to access the main seating area and another steep staircase up to the retail outlet. We did however find they had a back entrance to the rear which was easier to access with a stroller and at least one table suitable. (funny the new criteria we assess a cafe on these days)

As you can see there are also only a small selection of tables available, so fingers crossed this place stays our little secret. Unfortunately Botanist Cafe doesn’t take reservations so we are likely to see queues start to form outside like the other cafes in this area if word gets out how good it is.

Thank you Botanist. We will quickly become regulars there.

 

Botanist & Knockhouse Supply Co

Tues – Sun: 8am – 6pm

74 Neil Road

Singapore

www.botanist.sg

Falafel and Tabouli Salad

I was very excited to discover a new falafel mix from Redmart, the online grocery service I started using recently in an attempt to make my life a little easier with a newborn. I had only seen these back home in Australia and New Zealand, so I have made several failed attempts at creating these from scratch. The mix obviously saves heaps of time as they’re ready in minutes and perfect for those with limited time to prepare a delicious and nutritious vegetarian meal.

Ingredients:

• Falafel Mix
• Spinach
• Cous Cous
• Tomato
• Coriander
• Lemon juice
• Olive oil
• Salt & Pepper

Prepare the falafel mixture according to the packet instructions. Using wet hands, roll a spoonful into a flat disk shape and then place in a fry pan with a splash of olive oil to lightly fry on each side for a few minutes until golden brown. I have tried cooking these in the oven to make them healthier but they turn out quite dry that way, so I find it’s best to fry them for the right flavour and consistency (just ignore the extra calories).

To create the tabouli prepare 1/4 cup of dry cous cous per person in a dish with a large surface area and a lid. Add the same quantity of boiling water, swirl to coat cous cous and then quickly place the lid on top. After 5-10 minutes of steaming you can fluff the cous cous with a fork. This is the best way I have found to create the perfect cous cous rather than following the packet instructions. Whilst the cous cous is steaming you can chop up the tomatoes and coriander (or parsley for traditional tabouli) in a mixing bowl, add some olive oil, lemon juice, salt and pepper, then combine with the cous cous.

Present all ingredients on a plate and enjoy!

If you have an leftovers you can use them to create delicious wraps for lunch the next day. I’d recommend adding some hummus, avocado and cheese if you can squeeze that all in!

 

Quick Steak and Italian Salad

Here’s a super quick and nutritions meal packed with protein and flavour.

Ingredients:

• Rib eye steak
• Mixed salad leaves
• Avocado
• Cherry tomatoes
• Buffalo mozzarella
• Walnuts
• Olive oil
• Salt & Pepper
• Lemon juice
• Seeded mustard
• Honey

Simply heat oil in pan and cook the seasoned steak for a minute or so each side to your liking, then put aside to rest.

Prepare each plate with the salad leaves, cherry tomatoes, avocado, mozzarella and walnuts.

Combine the dressing ingredients of olive oil, lemon juice, seeded mustard, honey, salt and pepper and pour over the salad.

Enjoy!

Remember if you don’t have a particular ingredient you can always swap with something else similar to create your own variation e.g.

Steak – chicken, lamb, fish, etc

Mozzarella – feta, cheddar, ricotta, etc

Baked Salmon Pumpkin and Tomato Salad

Since being pregnant and giving birth to our daughter this year, my outlook and time for cooking has changed significantly. What used to be an unrestrained passion has now become a pursuit for the quickest meals to prepare which are also healthy and delicious. This challenge has discovered some interesting new recipes and creations. I wish to share these with others who face the same challenge in their busy lives to prove that you can still eat well with limited time to prepare and cook meals.

The following recipe is a one dish baked salmon, pumpkin and tomato salad.

Ingredients:

• 150-250g Salmon per person
• 1/4 Butternut Pumpkin per person
• Handful of Vine Tomatoes per person
• Water
• Salt & Pepper
• Handful of Salad Leaves per person
• 1 tbs Basil Pesto per person

You simply line a baking dish with baking paper or foil, place the chopped pumpkin at the bottom and the vine tomatoes and salmon on top. Add salt, pepper and water then bake in the oven on 180-200 degrees until the pumpkin is softened and salmon is cooked. Depending on how thick your pumpkin is cut you may need to cover with foil for an extra 10 mins of cooking once the salmon is done. Arrange salad leaves on a plate, put the baked ingredients on top of the salad and paste the basil pesto on the salmon. Enjoy!

The good part about this recipe is that you can mix it up with different veggies, spices, liquids, salad leaves and pestos to change or enhance the flavours as desired. Alternative examples:

Veggie – zucchini, eggplant, fennel, sweet potato, capsicum etc

Spices – fennel, cumin, chilli flakes, paprika, etc

Liquids – stock, coconut milk, wine etc

Salad – spinach, rocket, kale, romaine, etc

Pesto – parsley, coriander, sundried tomato, olive tapenade etc

Mexican Pork Stew

Mexican Pork Stew

Last night Rodney cooked a delicious pork roll on the BBQ rotisserie style. Because there was only two of us, there was heaps leftover, so I decided to turn it into a Mexican Pork Stew for tonight’s dinner.

Fry off some onions and capsicum in olive oil until soft
Deglaze the pan with half bottle of apple cider
Add some chopped garlic, fresh chilli and sliced pork
Add the rest of the cider and simmer until absorbed
Add a can of BBQ beans, tin of chopped tomato and additional water to cover
Grind some chilli flakes, pepper and salt, then let it simmer on low until liquid has reduced
Transfer to the oven and bake for 1 hour on 160 degrees covered in foil
Serve on top of red rice and enjoy!

Organic Vegetable Curry

This week I ordered my first TM Farms Organic Box Delivery. I was very impressed with the quality of food, value for money, great service and prompt delivery to my door! I ordered a Regular Essentials Box for RM65 which included:

TM Farms Organic Food Essentials Box Delivery

• 1 litre bottle of fresh cows milk
• 1 loaf organic wholemeal artisan bread
• 1 butter lettuce
• 1 bunch of spinach
• 6x free-range eggs
• 1 small pumpkin
• 4x potatoes
• 3x carrots
• 2x tomatoes
• 1 bunch of long green beans and
• a pineapple

The next question on my mind was what was I going to cook first, so I decided on a nice healthy organic vegetable curry.

Organic Vegetable Curry

1. Brown some chopped onions in oil
2. Add chopped potato and a large table spoon of curry paste
3. After 5 minutes add some chopped carrots and some hot water, then let it simmer for a while, adding more water if it gets dry
4. After about 10 minutes add some chopped fresh tomato and add some more water if required, then let it simmer for another 10 minutes until the potatoes and carrots start to soften
5. Meanwhile cook your rice – I follow the rule of 1 part rice to 2 parts water and find 1/2 cup of dry rice is enough for 1-2 people. The trick is to let it steam with the lid on once all the water has disappeared with the power off for about 10 minutes+ to ensure it’s nice and fluffy
6. Just before the curry is ready to serve, add in your chopped green beans until lightly cooked and then add your chopped spinach leaves until whilted.
7. Serve on top of the rice with some plain yogurt and chutney

Orange Spiced Chicken Salad

Orange Spiced Chicken Salad

Loving being back in my kitchen after a fantastic week’s holiday away…

Picked up Annabelle Langbein’s latest book on the way home from NZ which provided the inspiration for this tasty salad I whipped up, with a few adjustments, for my lunch this week.

Chinese 5 spice chicken cooked in coconut oil

Combined with baby spinach, almonds, orange, avocado, and chick peas

Served with a fresh orange juice and sesame oil dressing.

Eggplant Stack and Chili Steak

Eggplant Stack

Tonight’s dinner was inspired by a recipe on www.taste.com.au and proved to be both a visual and tasty treat.

1. Mix together a tin of lentils, some chopped shallot / spring onion and sun-dried tomato in a bowl with a tablespoon of olive oil and red wine vinegar.
2. Grill some thick slices of eggplant with a little olive oil and salt/pepper until golden on both sides. I found a small round Asian variety which created a lid for it.
3. Layer a slice of grilled eggplant, feta cheese, basil and lentil salsa – repeat for all layers in the stack.
4. Accompany your eggplant stacks with some grilled chili flake beef like we did or other meat variety.
5. Or simply enjoy it on it’s own as a tasty vegetarian meal.

Mushroom and Bacon Risotto

Mushroom and Bacon Risotto

It could be fair to say that risotto is one of my signature dishes. It’s quite time-consuming to prepare properly but there’s something very satisfying about both the cooking and consuming of risotto that keeps me coming back to it. Plus it’s very versatile in that you can swap out the ingredients to suit your taste or whatever is in your fridge / cupboards. Tonight I cooked a mushroom and bacon version…

1. Fry a selection of mushrooms, garlic and butter in a non-stick fry pan until golden
2. Remove mushrooms from pan and add more butter or olive oil, chopped onion, garlic, sliced bacon, rosemary or thyme and lemon zest until the onions have softened
3. Add 1 cup of risotto / arborio / sushi rice (for 2 people) and stir until translucent
4. Add 1/2 cup of white wine and stir until absorbed (pour yourself a glass to enjoy while you cook)
5. Add a cup of stock until absorbed  and repeat until the rice is cooked (approx 1 litre required).
6. Try to resist the urge to pour all the liquid in at once, and you will achieve a creamier risotto result
7. Serve the risotto with chopped basil or spinach, grated parmesan, and mushrooms on top with a few drops of truffle or other flavoured olive oil and cracked pepper to taste (the dish will be quite salty from the bacon and stock so please try it before adding more salt)

What’s your favourite risotto flavour combination and I might try it next time?