Review: Spoonfull Restaurant

So, dinner yesterday was at Spoonfull Restaurant with Kaylie and lil’ Keona. The said restaurant was recently opened. It is located in the same unit as the previous Indian restaurant next to Telbru. The Indian restaurant was opened for less than a year before it ceased in operation.

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Special guest of the night – lil’ Keona. LOL! Little girl is teething as she kept on stuffing her fingers into her mouth.

Without further ado, let me show you what we had for dinner yesterday …

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Watermelon Juice | B$4.00

Can’t decide what to drink, Kaylie ordered herself a glass of Watermelon Juice while I stick with a cup of plain water. We were not tempted to try their coffee beverages. Have anyone tried their caffeinated drinks? Are they good?

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Tofu Burger | B$6.50

Brioche buns, tofu pattie, sauteed mushrooms, romaine lettuce and tomatoes

All their burger dishes come with a side dish of fries. The bun was extremely soft and buttered. The tofu pattie was however a bit sour for me and it was mixed with leeks and herbs.

Kaylie gave a bit of the tofu pattie for lil’ Keona to try. She did not like as she was certainly not at all bothered showing us a face of disgust when the food goes into her tiny little mouth. LOL! Albeit being sour in taste, I still managed to finish the tofu pattie but half of the brioche bun only as I am trying to eat in moderate when it comes to gluten product.

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Carbonara Pasta | B$7.80

Beef rashes, egg yolks, button mushrooms and basil

Kaylie had this for dinner which she did not even finish half of it as she could not stand the smell and taste of parmesan cheese powder in the pasta. I, in turn helped myself with a few servings. It was pretty good for me. Pasta was cooked al dente and flavoring was pretty much spot on. To be honest, I preferred this Carbonara Pasta over my Tofu Burger.

Verdict: The place is spacious and baby friendly in my opinion. There is ample of space for storage if you come in with a baby stroller. Customer service was good and food was served promptly after ordering.

I definitely do not mind returning next time but it is not gonna be for their Tofu Burger but Salted Egg Yolk Fries, Chicken Curry Mantou Burger or Curry Pasta.

Spoonfull Restaurant
No: 14, Ground Floor,
Citis Square,
Kampung Jaya Setia,
Negara Brunei Darussalam
Tel: +673-2340026

Review: Yugo Dessert Cafe

After my previous failed holiday trip to Bangkok, I was itching to go for a holiday getaway. I intended to go Kota Kinabalu (KK) on my own but Mom didn’t allow me to as it is not exactly very safe and transportation may be a bit of an issue for me albeit a friend of mine disagreed.

So, I decided to go Singapore instead for a weekend getaway. Not exactly a weekend getaway as I am arriving Singapore on Saturday morning and leaving on Tuesday noon. It is a day longer than my previous two trips to Singapore as I usually arrive on Friday evening and leaving Singapore on Monday morning when both Patrick and Andrea were at work.

Sister decided to join me to Singapore this time after much persuasion from me under the condition that I’ll sponsor her accommodation and in return, she will buy me dinner. LOL! I am still planning our itineraries but nothing is fixed yet as a friend of mine might be going Singapore too for a business trip. It is gonna be a group reunion gathering that comes three years late if he could make it this time round.

Let’s not talk about Singapore for the time being but focus on what I am about to write for today. I will do reviews of cafes and places which I visited in Singapore after I came back from my holiday. So, do stay tune if you are interested!

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Yugo Dessert Cafe operates on a self-service concept. Instead of having staff members attending to you after you are seated, you will have to proceed to the Cashier counter to place your orders and pay for them too. You will then be given this thing in the above picture. It will buzz and vibrate when your orders are ready.

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Iced Vanilla Latte | B$5.20

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Banana Smoothie | B$4.50

San Diann ordered this and sang lots of praises about it. According to him, it was really really good and the taste of bananas was distinctive and original. And the addition of whipping cream made it even more superb. I intended to order this too in the first place but thank goodness that I did not. It looked very sinful to me. LOL!

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Cafe Latte | B$4.20

My cup of Cafe Latte. It was okay but nothing to shout about. Texture was smooth and milky. I think the milk had overpowered the taste of coffee. But good thing is that their coffee was served steaming hot. Can you see the steam rising from my cup of Cafe Latte? xD

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Tuna Mayo Panini | B$4.50

Love the side salad with raisins and Thousand Island dressing. The Tuna Mayo Panini was good albeit the panini being on the tougher side. The panini came with generous serving of Tuna Mayo fillings and greens like lettuce, sliced cucumbers and tomatoes.

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Shibuya Honey Toast | B$4.00 

So, this was the highlight of what we ordered at Yugo Dessert Cafe! This is buttered and toasted thick toast, sprinkled with some white sugar along with sides of two scoops of vanilla ice-cream and whipped cream.

The toast was extremely soft while still warm but tends to get a bit tougher when cooled down. Eating the toast alone without the whipped cream and ice-cream was good enough. What more when you ate it with the whipped cream and ice-cream??!!

Verdict: Yugo Dessert Cafe has a cozy ambiance and good lighting for food photography. As the cafe is still new, it can be pretty crowded during weekends from 2PM to 4PM. It was extremely crowded at the time when we arrived but less crowded at the time when we left at around 5PM.

Apart from their signature toasts, Yugo Dessert Cafe do also serve waffles, ice flakes and Taiwanese style desserts! I will definitely return to Yugo Dessert Cafe next time to try out their other menus.

Yugo Dessert Cafe is located next to The Letterbox and the same row as The Library Cafe.

Yugo Dessert Cafe
E5, Setia Kenangan 2,
Kampung Kiulap,
Bandar Seri Begawan,
BE1518,
Negara Brunei Darussalam

Baking #100: Gula Melaka Chiffon Cake

Finally reaching my 100th post on baking! I think I had baked more than that but some of them just weren’t fit enough to make it here. As parents were both away for the weekend, I took the opportunity to bake as much as I could.

I had wanted to try some recipes on muffins but my ice-cream scoop was broken the other day and I have not gotten round to find a replacement yet. I did found one yesterday at The Potters but then it doesn’t seem practical and the price was horrendous.

Anyways, I baked two chiffon cakes yesterday – Gula Melaka Chiffon Cake and Pandan Chiffon Cake. I bought a packet of Gula Melaka (palm sugar) couple of months ago. So, I thought why not make them into a chiffon cake as I had seen a couple recipes on the Internet.

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Gula Melaka Chiffon Cake (adapted from Singapore Home Cooks by Fc Ng)

Ingredients:
Yields: 22cm

  • 5 egg yolks
  • 125g gula melaka, chopped
  • 45g corn oil
  • 85ml coconut milk
  • 2g salt *1/2 tsp*
  • 117g cake flour
  • 5 egg whites
  • 1/2 tsp cream of tartar
  • 30g fine granulated sugar

Directions:

  1. In a clean mixing bowl, melt gula melaka, oil, salt and coconut milk together over a double boiler. Careful not to allow the mixture to bowl.
  2. Once completely melted, remove from heat and let cool for about 5 minutes.
  3. Whisk in one egg at a time until well combined.
  4. Sift in cake flour and mix well until no flour lump could be seen.
  5. In another clean mixing bowl, beat egg whites with cream of tartar until frothy.
  6. Gradually add in sugar in three batches until it reaches stiff peaks stage.
  7. Gently fold in one third of the meringue into the gula melaka batter and repeat the same with the remaining two thirds of the meringue until no white streak could be seen.
  8. Gently give the mixing bowl a few taps on the kitchen worktop to break the air bubbles trapped inside the batter.
  9. Pour from a height into an ungreased 22cm chiffon pan and bake in a preheated oven of 160 degree Celsius for approximately 45 to 50 minutes or until an inserted cake tester comes out clean.
  10. Invert chiffon pan immediately when removed from the oven for approximately 2 hours or cool enough to be handled.

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So, this was how my Gula Melaka Chiffon Cake looked on the inside when sliced. I was over the moon when I was able to dislodge the cake perfectly by attempting bare hand method without a single tear! Goodness, I should have used this method long ago. I always feel grumpy whenever my chiffon cake was dislodged looking unappealing.

Had one slice myself and shared the remaining with Clara, San Diann and their families when we met over high tea session at Yugo Dessert Cafe. According to San Diann, the cake tasted yummy. I thought so too.

The taste of gula melaka was pretty distinctive in my opinion but I would prefer it to be less sweeter. Perhaps I gotta tweak the recipe a little bit the next time I am attempting it again. This recipe is definitely a keeper.

Baking #99: Banana Chiffon Cake (Again!)

Yes, I had been baking with banana related recipes as I had too many ripen bananas laying on the kitchen counter. Thankfully, I only bought half a bunch instead of the entire bunch. Made Peanut Butter Banana Chocolate Chip Muffins yesterday morning with some of the bananas and Banana Chiffon Cake yesterday evening with the remaining ones.

So, here comes my Banana Chiffon Cake …

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Banana Chiffon Cake (adapted from LY’s Kitchen Venture)

Ingredients:
Yields: 22cm

  • 5 egg yolks
  • 40g fine granulated sugar *20g*
  • 120g cake flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda *optional*
  • 1/4 tsp salt
  • 60g canola oil *corn oil*
  • 1 tsp vanilla extract
  • 3 ripe bananas, mashed *220g*
  • 5 egg whites
  • 100g fine granulated sugar *80g*
  • 1/2 tsp cream of tartar

Directions:

  1. Mix dry ingredients – cake flour, baking powder, baking soda and salt together. Set aside.
  2. In a clean mixing bowl, cream together egg yolks with 20g of sugar until pale and creamy.
  3. Add in corn oil and mix well.
  4. Pour in mashed bananas followed by vanilla extract and mix until well combined.
  5. Sift in flour mixture and mix until no flour lump could be seen.
  6. In another clean mixing bowl, beat egg whites with cream of tartar until frothy.
  7. Gradually add in 80g of sugar in three batches until it reaches stiff peaks stage.
  8. Gently fold in one third of the meringue into the banana batter and repeat the same with the remaining two thirds of the meringue until no white streak could be seen.
  9. Tap bowl on kitchen counter for a couple of times to break big bubbles trap inside the batter.
  10. Pour batter into an ungreased 22cm chiffon pan from a height and bake in a preheated oven of 160 degree Celsius for 50 minutes or until an inserted cake tester comes out clean.
  11. Invert chiffon pan immediately when removed from the oven for approximately two hours or cool enough to be handled.

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This was how my Banana Chiffon Cake looked on the inside. Thankfully, there weren’t much big holes this time. Texture wise, it was soft and fluffy. However, taste wise, it was a little bit too sweet for my liking. If you are cautious on your sugar intake, I would suggest further reduction of the sugar to suit your taste bud.

If you have too many bananas to spare in the kitchen and wanted to try something light and less sinful, why not give this recipe a try? It is not something to shout for but definitely worth trying out.

Happy trying!

Baking #98: Peanut Butter Banana Chocolate Chip Muffins

Bought some bananas yesterday afternoon while running errands as my colleague had been asking me to bake her a Banana Chiffon Cake. So, I baked Peanut Butter Banana Chocolate Chip Muffins with some of the bananas and left some for baking Banana Chiffon Cake tonight.

This recipe is pretty much similar to the Whole Wheat Peanut Butter Banana Chocolate Chip Muffins which I baked last Sunday for San Diann and Clara. The only difference was that the previous recipe used whole wheat flour while this one used all purpose flour.

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Peanut Butter Banana Chocolate Chip Muffins (adapted from Laura in the Kitchen)

Ingredients:
Serves: 11

  • 1/2 cup vegetable oil *corn oil*
  • 2 eggs
  • 1/2 cup granulated sugar *50g fine granulated sugar & 50g soft brown sugar*
  • 2 ripe bananas, mashed *3 ripe bananas*
  • 1/2 tsp vanilla extract
  • 1/4 cup smooth peanut butter *62g*
  • 1 2/3 cup all purpose flour *208g*
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup peanut butter chips *80g semi-sweet chocolate chips*

Directions:

  1. Preheat oven to 200 degree Celsius and line muffin tray with liners. Set aside.
  2. In a mixing bowl, mix dry ingredients – all purpose flour, baking soda and salt together. Sift and set aside.
  3. Add about 2 tablespoons of the flour mixture to the chocolate chips and make sure that all chips were evenly coated in the flour mixture. Set aside.
  4. In another large mixing bowl, using a handheld electric mixer, cream together mashed bananas, eggs, sugar, vanilla extract, oil and peanut butter.
  5. Add in the dry ingredients into the wet mixture and mix well.
  6. Gently fold in the chocolate chips.
  7. Scoop batter evenly between liners with an ice-cream scoop and bake in a preheated oven for 15 to 18 minutes or until an inserted cake tester comes out clean in the centre of a muffin.
  8. Leave muffins in the muffin tray for approximately 5 minutes before removing to cool completely on a cooling rack.

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One of the muffins was over cooked in the oven as it was near to the fan it was still fantastic taste wise. As cooking oil was used instead of melted butter, muffin texture was not as moist as compared to using melted butter but it was still good enough.

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A sneak peek into my Peanut Butter Banana Chocolate Chip Muffins. Do try out this recipe if you have extra bananas and peanut butter in spare at home. I am sure you are gonna love this recipe as much as I do. Happy trying!