Restaurant review: Marché, Singapore

Image Source: Marche Movenpick

Whenever I'm in the mood for some great tasting European cuisine, there is only one place that comes to my mind. Marché is one of my favourite restaurants in Singapore. The reason I like it is because everything about is so refreshingly different from the usual dining experience. This is a Swiss market restaurant with the concept of on-the-spot cooking using seasonal and fresh produce (the USP of this restaurant). 

I love the concept of customizing my food. Being able to choose from the colorful array of vibrant seasonal ingredients that go into my food, telling the chefs exactly how I like the dish cooked and picking out the interesting garnishes and condiments very much appeals to my culinary sensibilities. 

There are two Marché outlets, one in Vivocity and the other at 313@somerset. The VivoCity outlet feels larger, is definitely brighter and my preferred of the two. The one at 313@somerset has a more nighttime vibe. 

Outside the restaurant you see the Marché mascot, the statue of a cow which looks like it may have descended from Mars (that is because it is a very bright shade of green/red)                                                                                      
See what I mean?
                                                          

                         

The first thing that strikes you as soon as you enter is the ambiance. The interior has groups of market-style stations that display a range of vibrant and fresh ingredients and the seating area has been cleverly designed to mimic the Swiss-chalet style of architecture giving it a warm and cosy appearance. The exposed construction beams, decorative carving and moldings, large windows and cottage style furniture add to the charming appeal of the restaurant. 

On arrival, you are given a Marché card by the hostess which serves as a sort of food credit card. This is in keeping with the "cashless" system that the restaurant observes. I love that there is no concept of a fixed "menu" here. You have to go to individual food stations that specialize in a particular food type, hand over the card and tell the chef what you would like to have and how you want it prepared. The chefs then swipe the card to register what you have ordered and you have pay at the end of your meal as you leave the restaurant. Sometimes the food is ready and waiting, other times, you will be handed a buzzer that signals when your food is ready. When you are waiting, you go and get your own cutlery and tissues. The concept of self-service means that there are no waitresses scurrying about taking orders and you can enjoy your meal at you own pace. 

Simple tips to a healthier you!

Source: SafeHealthyEating.com

How many times have your eyes wandered to articles in the media listing out the benefits of keeping your weight in check? And how many times have you actually followed any of the advice? 

I don't know about you, but whenever I read articles which suggest that I count calories, keep a food journal, eat 5-6 small meals a day or completely eliminate refined sugar and fried food from my diet, I just roll my eyes and think "yeah right....like that's going to happen!". It just seems so impractical to me. In the hustle and bustle of daily life, managing to eat at least one healthy meal a day seems like cause for celebration (one without cake that is). 

In theory, everybody knows that a balanced diet and regular physical activity are the building blocks of good health. But in the context of real life and its unceasing demands, it can be a challenge to implement. It is all too easy to fall prey to unhealthy habits, such as leading a sedentary lifestyle, having infrequent meals and eating highly processed food. These habits, when consistently reinforced, can become hard to break free. Diet and physical exercise go hand in hand and are like the two oars of a boat. You ignore either one of them and reaching your destination takes much longer. Sometimes, making healthy food choices may seems less intimidating than exercise but without the exercise, weight loss results are largely underwhelming. Even though the couch does seem the most comfortable place on earth, it is important to get off it once in a while and get the heart pumping and those muscles working. 

A lot of people do not like working out in the gym (me included). The idea of putting your body through a series of repetitions on a limited range of gym equipment in a claustrophobic environment may be unappealing. I really envy those people who actually look forward to going to the gym. But there are a lot of activities that you can do without having to hit the gym. Running, jogging, swimming, cycling, dancing, pilates, yoga and trekking are great ways to get exercise and can be fun too. It is how you manage to squeeze these activities into your schedule and the consistency with which you practice it is what is important.

Recipe of the month: Vegetable Cutlets

You know how there are particular favourite foods that your mother made that you grew up eating? The kinds that you crave for when you have moved away from home and the ones you look forward to eating as soon as you arrive on your doorstep? I have several of those such as akki rotti, ragi rotti, avarekayi usli, patrode, vangi bhath, pongal, masala vada, masala tea, kaju masala and the list goes on.

This recipe post is for a snack/appetizer that traces its origins way back to my husband's childhood and is one of those foods that evokes nostalgia for him. This recipe is one I have borrowed from my atthe (MIL) and has become our go-to recipe whenever we are in the mood for a spicy Indian snack (which is quite frequently!). 

Vegetable cutlets are usually a staple on any kind of party/get-together menu in my family. They are very versatile in that they can be made in many different ways using a wide array of ingredients. 

This particular recipe uses beetroot along with potatoes and carrots which gives the cutlets a beautiful blushing pink color. You could use sweet potatoes instead of regular potatoes or even a combination if you want to amp up the nutrition. If you don't care for beetroots, you can always substitute it with more potatoes or carrots. These cutlets are subtly spiced, coated in a mixture of beaten eggs (you can substitute with a slurry of plain flour and water), breaded with breadcrumbs or panko and shallow-fried until golden and crispy. You can play around with different vegetables and spices and tweak the recipe based on your preferences. These cutlets can be served with coconut chutney, a yoghurt-based mint chutney, date-tamarind chutney, tomato sauce or any other homemade or bottled sauce of your choice. 

Here is the recipe. I hope you like this version.