Contests, Food News, Lifestyle

[A Sweet Pair] Chocolate Lava Cakes From Shin-Sapporo

To commemorate Breast Cancer Awareness month (click here for some need-to-know breast cancer facts), Material World has teamed up with restaurants across the island to bring you the A Sweet Pair promotion, where you get the chance to win a pair of desserts from a different establishment every couple of days.

Today’s giveaway is from – wait for it – a Japanese ramen restaurant! Shin-Sapporo is a ramen chain that prides itself on its fresh handmade noodles and traditional soup broth. What’s so special about their noodles? For one, the Sapporo Miso noodles are thicker and have a firmer bite compared to other ramen. Even the curve of the noodles help prevent broth from sliding down the noodles as you slurp up your food. That alone should tell you the amount of attention the chefs pay to detail, but if you still need convincing, consider this: Shin-Sapporo prepares the Yakibuta (cha-shu) in their own unique style. The pork is marinated, pulled apart and over-grilled, giving the cha-shu a slightly charred finish.

Apart from its wide variety of ramen, Shin-Sapporo also has an exciting selection of both Japanese and Western desserts. Their chocolate lava cake, which is warm and fluffy on the outside and oozing with gooey chocolate goodness from the inside, is every chocoholic’s dream come true. The premium vanilla ice cream and crumbed peanuts that accompany the cake add to the entire mouthwatering experience.

We’re giving away a pair of Chocolate Lava Cakes (worth $8.80 each) from Shin-Sapporo!

Chocolate Lave Cake

Chocolate Lava Cake

To win this pair of sweet treats, simply follow the steps below:

1. Click on the Facebook button below and SHARE this post with your friends. Remember to TAG Material World’s Facebook Page on your post, and make sure your post is set to PUBLIC so we may verify that you have completed this step.

3. Click on this link to Like our Facebook Page. Only Material World’s followers qualify for this contest.

4. Private message us your details – name, age, gender, NRIC, mailing address and email address. State the name of the restaurant in your message.

Contest ends October 13, 2013, Sunday.

Good luck!

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Food News, Lifestyle

Food Review: Oceans Of Seafood – Vanessa Tai

Seafood options in Singapore tend to be get same-ish after a while – you have your Chinese restaurants serving live seafood, Japanese restaurants with their sushi and sashimi, and mid-priced Western eateries serving up greasy, deep-fried fish. Oceans of Seafood is a breath of fresh air with its unique market-cum-eatery concept. Spread across 5,000 square feet at Pasarbella, this seafood paradise carries an average of 50 to 60 varieties of seafood each day, and sells over 300 dozens of oysters every weekend! However, we recommend you pop by the market on a weekday instead as the place gets insanely crazy over the weekends.

Japanese Icebed Display

Customers picking out their seafood from the Japanese icebed at Oceans of Seafood

Although Oceans of Seafood is modeled after the world’s largest fish market – Tsukiji in Tokyo, Japan – the bustling, family-friendly vibe is reminiscent of Fremantle Market in Perth, Australia. A major draw for customers is being able to pick your own seafood from an ice bed, and have it prepared in either Japanese or Western style. From Hokkaido hairy crabs to Boston lobsters, you’ll be spoiled for choice at the mind-boggling array of seafood available. Most of the seafood you get here are bought directly from fisheries and fish markets across the globe and brought in every Tuesday and Friday, so you can be guaranteed freshness. They often bring in seasonal seafood as well, which was what I got to try at a media tasting yesterday.

We started our feast with freshly shucked oysters, from Taylor Bay in the US and the premium Fine De Claire variety from France. At first glance, they may look exactly the same (an oyster is an oyster is an oyster right?) but there are actually many subtle differences. For example, the Taylor Bay oyster shells are more jagged and the flesh is sweeter, with just a hint of brine. The smooth-edged Fine De Claire has a heavier, creamier flavour and a firm bite.

The ones with the jagged edges: Taylor Bay; Fine De Clairs come with smooth-edged shells

The ones with the jagged edges are from Taylor Bay. Fine De Claires come with smooth-edged shells

Another premium dish we tried was Spot prawns from Vancouver, prepared sashimi-style. Apparently, Spot prawns are so highly sought-after that even the Japanese import them for their own consumption!  I’m not usually a fan of prawn sashimi but this variety has a unique, almost cream-like texture that slowly unfurls across your tongue.

Kinmedai (Splendid Alfonsino) is nicknamed the Goldeneye because of its bright, golden eyes

Kinmedai (Splendid Alfonsino) is nicknamed the Goldeneye because of its bright, golden eyes

Sashimi lovers will have a field day trying the many lesser-known fish from Japan. Apart from the Spot prawns, we tried the isaki (chicken grunt) and the kinmedai (Golden Eye), both of which have clean, light and delicate flavours. It’s definitely a refreshing change from the fatty flavours of more common sashimi like tuna or salmon.

For a taste of Western, we had generous servings of South African lobsters, where the flesh was sweet and succulent. As I dipped the plump lobster meat in the four sauces available – garlic, miso butter, sambal and black pepper – I marveled at how lobsters evolved from a poor man’s staple to the luxury dish it is today.

We rounded off our seafood-heavy meal with a serving of momo (Japanese peach). Fruits from Japan are well-known for their exorbitant prices, but one bite into the pert and juicy flesh of the momo and you’ll realise why. Just like the majority of Japanese cuisine, the momo tastes curiously refined and exquisite, and leaves you with a subtly pleasant after-taste.

Oceans of Seafood is located at Pasar Bella #02-K2-11, The Grandstand, 200 Turf Club Road, Tel: 6466 1005.

Material World was invited to a food tasting at Oceans of Seafood and was not paid for this review. All opinions are the author’s own.

About The Author: Vanessa Tai is a founder of Material World who has previously worked on magazines Simply Her and Cosmopolitan Singapore. Now a freelance writer and a full-time contributor to this website, the 26-year-old dreams of attending every single major music festival before she turns 30. Follow her on Twitter @VannTaiTweets

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