Restaurant review + Giveaway: Pavilion Banana Leaf, Singapore

Update: Pavilion Banana Leaf has changed location

Invited Tasting
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I love doing restaurant reviews. Not only can I gorge on sumptuous food but I can also take an avalanche of photographs and then write about my experience. That pretty much sums up the three loves of my life. So, when I was invited by First Gourmet for a complimentary food tasting at Pavilion Banana Leaf located at Jurong Point, I didn't think twice.

If you have been following my blog, you may have read my review on Zaffron Kitchen back in 2016.  Both me and my husband are loyal patrons of Zaffron Kitchen and have been enjoying their food for years. Pavilion Banana Leaf (PBL) is a restaurant brand under the same company. 

Pavilion Banana Leaf was previously known as Zaffron Banana Leaf. The reason for rebranding was to apply for Halal certificate to cater to Muslim customers as well. The casual dining restaurant specializes in South Indian Cuisine. They have partnered with Indian celebrity chef, Dr. Chef Damu, who holds the distinction of being the first Indian chef to received a PhD in hotel management and catering technology and also holds the Guinness Record for the longest cooking marathon.

The menu and recipes of the restaurant have been designed and conceptualized based on the expertise of Indian cuisine operations from First Gourmet, together with Chef Damu's experience in authentic Chettinad fare. 

Jurong Point is one of the most well known malls in the west and luckily for me, located very close to my workplace. So it was very convenient for me to grab two of my foodie friends and head over to the restaurant for lunch. Of my two friends, one happened to be of South Indian origin and a vegetarian and the other was of North Indian origin and a non-vegetarian so I had the perfect company to evaluate the food. 

We reached the restaurant during lunch time. It was still fairly early so only a few tables were occupied. We were warmly greeted by our host and the restaurant staff and shown to our table. 

What struck me immediately was the open-concept of the restaurant. Although indoors and air conditioned, the restaurant is bright, airy and has an outdoorsy vibe. The interiors have a modern yet ethnic vibe with the colour palette dominated by saffron, beige and green hues with pops of blue. Very reminiscent of India's tricolour  flag I noticed.

I really liked the banana leaf shaped plates, the statement wall showcasing assorted spice jars, the abundance of indoor plants and the lovely wooden swings adorned with flowers that doubled up as a seating area.

The ambience is casual, cozy and welcoming. Ideal for enjoying a meal with your near and dear ones or an informal business lunch.

We went though the menu and noticed that there were an abundance of South Indian dishes, predominantly non-vegetarian but plenty of vegetarian options too and a decent selection of North Indian dishes as well. You have a selection of starters, main courses, set meals, set tiffin, tandoor items, curries, Indian flatbreads, desserts and beverages.

There are plenty of Indian restaurants in Singapore - both North and South Indian but it isn't very often that you will see regional specialties such as appam, idiyappam and egg thosai served with either vegetarian or meat-based accompaniments on the menu. I would advise you carefully look through the menu as they have a lot on interesting dishes to offer. But note that some dishes are available only after 3pm so you may not be able to enjoy them for lunch.

Here is a round-up of the dishes we tried and what we thought of them,

Farm Fresh Durians from Durian Delivery Singapore

Product + Service Review

Durian is regarded by many in Southeast Asia as the "king of fruits". For those who are unaware, the durian is distinctive for its large size, strong odour, unique taste and formidable thorny exterior. Although its husk is green to brown in colour, the flesh inside ranges in colour from pale to bright yellow to reddish orange depending upon the variety. 

People mostly have polarized opinions on the durian. It is a one of those things that people either love or hate, with only a few in between. While some find it having a pleasantly sweet aroma, others find the odour overpowering and unpleasant. The persistence of its odour, which may linger for several days, has led to its banishment from certain buildings and public transportation in Singapore. However, as unusual the smell, the flesh of the fruit itself is sweet and buttery with a custard-like flavour which is in fact, quite hard to describe to a durian newbie. You have to eat it to understand. No visit to Southeast Asia will be complete without trying this fruit so make sure you put it on your bucket list. Heck, I'd say you need to put it on your bucket list of "10 foods to eat in your lifetime".

Having arrived in Singapore as an expat, durian to me, reeked of a combination of rotten onions and unwashed socks (ouch!) which is why it took me so long to get past my olfactory disgust and give the fruit a chance. I made the mistake of trying durian flavoured cake and candy (which were most likely pumped with artificial durian flavour) before trying the actual fruit and I was turned off by it. This is how I ended up prematurely (and unfairly) deciding that I did not like the flavour. Fast forward to when I actually tried the fruit, I was stunned by how sweet and creamy the flesh was and the smell didn't even bother me that much. Since then, I have tried it more than a few times. I can't say I have become a durian aficionado (that will take time) but I can sincerely say that I will eat the fruit given the opportunity. I probably am one of those few people who fall in the "in-between" category.

Durian lovers are often plagued by problems like overcharging by unscrupulous vendors, inferior quality durians, issues with transportation due to the strong smell and the inconvenience of travelling in order to procure the durians. If durians need to be purchased to be enjoyed by a family or for a large gathering, the demand for durian delivery may not be adequately met by traditional vendors who frequently lack the resources and the know-how to go about it. What is more is that with durians, freshness is key so a quick and reliable delivery service can make all the difference in how you enjoy the durian-eating experience.

By utilizing an e-commerce model, Durian Delivery Singapore, a startup for durian purchase and delivery is able to collate orders the day before, notify their durian plantation, and send out durians the very next day. The company works with plantations in Malaysia to bring durians that are the freshest anywhere in Singapore. Durian Delivery Singapore  is passionate about delivery high quality durians to their customers in a short amount of time (6-12 hours) to allow for maximum freshness.

When Jonah, the founder of Durian Delivery Singapore asked me if I would give my opinion on the quality of durians and the delivery service they provided, I was not sure if I could do justice to the request. But then I happened to remember that several of my local and expat colleagues love durian and one in particular who hails from Penang had grown up eating the fruit and had extensive knowledge about it as his grandfather owns a durian farm in Johor. I requested Jonah if the delivery could be arranged to my workplace so I could get my far more experienced colleagues opinion on it and at the same time, learn more about this exotic and intriguing fruit myself.

The folks at Durian Delivery Singapore turned out to be very obliging and professional. The delivery was quick, efficient and on time. I was expecting to be hit by a potent wave of durian odour as I approached the delivery guy and was surprised that there was none. The durians were de-husked, nicely packed, the boxes hermetically sealed and clearly labelled. We received three different durian varieties and were immediately struck by how fresh and vibrant they looked. I swear a few of my colleagues started drooling on the spot!

As I watched my colleague from Penang gleefully open the boxes and deeply inhale each of them, a look of adoration and a contented smile spreading across his face, I realized that I had made the right call in choosing the delivery location. We were a mix of Singaporean, Malay, Indian, Chinese, Indonesian, Filipino, French Canadian and Swiss so I'd say the tasting was done by a pretty diverse bunch. There was one colleague who was weary about trying the fruit but he ended up having more than a few pieces and I could see the look of surprise register on his face (reminded me of my first reaction).

So these were the varieties we tried and this is what we thought of them,

Baker's Corner: New York-Style Cheesecake

Those who know me well, will know that I am a sucker for cheesecake. Even if you don't know me well, all you have to do is head over the the recipe index on my blog and you may notice that there is already an American Chocolate Ripple Cheesecake, Japanese Cheesecake and a White Chocolate Yuzu Cheesecake recipe in the dessert gallery. I even have a recipe for Blackberry Cheesecake Brownies. That is pretty telling isn't it? 😁

What's not to love about cheesecake? If your answer is that you don't like cheese, then I'm sorry but I don't think we can ever be friends 😂 Jokes apart, the decadent taste and texture of cheesecake belies the fact that it is fairly simple to make. Cheesecake lovers know that they can enjoy this velvety smooth and creamy dessert anytime they want by stirring up a few basic ingredients including cream cheese, sugar and eggs, pouring it over a crust made of graham crackers or digestive biscuits and baking it till done. The only difficult part is waiting for the cheesecake to set in the fridge which takes a couple of hours. But then again, good things come to those who wait, right? 😜

So, why did I make cheesecake yet again you ask? Well aside from the fact that I don't need any excuse to make this dessert, I realized that I didn't have the classic New York-style cheesecake on the blog and in this recipe, I tried a few new tips and tricks that I hadn't in my other cheesecake recipes.

For starters, I pre-baked the crust for 10 mins. With my previous cheesecakes, I just chilled them in the fridge prior to pouring in the filling and baking. Pre-baking the crust made it firmer and crunchier. For the first time, I used graham crackers instead of digestive biscuits to make the crust and I finally understand why they are preferred. Much superior in terms of both texture and flavour.

A little bit of cornstarch or flour in the cheesecake batter is insurance against cracking and makes the cake easier to cut into clean slices, though it does change the texture of the cheesecake a bit. Starch makes the cheesecake more firm and sturdy, while a cheesecake that relies on eggs alone has a softer, super-creamy texture. I added flour in this recipe and yes, there were absolutely no cracks and I was able to get very clean slices. I agree that the texture was not as soft as when flour is not used but I still thought it was pretty good.

A water bath isn't mandatory if you use starch in your recipe. Many recipes even suggest baking a starchless cheesecake on its own (the American Chocolate Ripple Cheesecake and White Chocolate Yuzu Cheesecakes on the blog were baked in the oven sans a water bath), but for this cheesecake I did use a water bath just like how I did when I made the Japanese cheesecake. A water bath helps cook the cheesecake gently while also creating a steamy environment so the surface doesn't get too dry. It serves like a day spa for the cheesecake, and makes it supremely smooth and creamy. I have to concur. You don't need to be intimidated though - a water bath is not that hard. Just set the cheesecake in a roasting pan or other large baking dish, fill it with a few inches of boiling water, and put the whole contraption in the oven. The whole shebang takes a few minutes extra but is worth the effort. Wrapping the cheesecake pan in foil also helps keep any water from seeping through the cracks of the pan.

I also went a step further and made a fresh strawberry sauce. The sauce turned out lush, thick, bursting with fresh summer strawberry flavor and stunning in its ruby-red glory. The acidity from the strawberry sauce cuts through the richness of this dessert and makes for a perfect topping.

Creamy, sinful, non-stop bliss. Try it you guys 😊

A Floral Surprise from Flowers And Kisses, Singapore

Product Review

I received a delightful surprise from the good folks at Flowers and Kisses, Singapore last Saturday morning. Delivered to my doorstep was a well-executed arrangement of vibrant roses, gerbera, white daisies, baby's breath and fillers wrapped in colourful paper along with a personalised note. 

I will play up the "women like flowers" stereotype here because in my case, it is true. I'm not sure if it is because my zodiac is Taurus but I love all things pretty and flowers in particular, holds extra appeal. Every weekend I bring back an assortment of fresh flowers from the market and make it the centrepiece on my dining table. I like looking at the delicate blooms, smelling their fragrance and I love how they add pops of colour and instantly brighten up the surroundings. 

When flowers come in the form of a gift, it doesn't matter to me how much or little they cost. It doesn't matter if they were bought from a florist or directly plucked from the fields. They captivate me either way. Even though ephemeral they still have the power to make me feel special. 

When I was asked to review the quality of a custom floral bouquet and the delivery service, I was happy to oblige. A carefully selected bouquet of blooms delivered to my doorstep.....that's hard for a girl like me to resist.

Flowers And Kisses, is an e-commerce floral company that operates in Singapore. The company stands by the belief that the right mix of flowers can expressively convey any emotion and that everybody should be able to gift a bouquet of flowers whenever they like.

You can select from their wide range of their affordable and high-quality designs for the gift that best represents your thoughts. The flowers are plucked fresh daily, and each bouquet is handcrafted with care by artisanal florists. With same day delivery, they aim to deliver bouquets straight from the garden to your home. 

I received the flowers at the time slot I had requested with an SMS update on the delivery/receipt status. The flowers were fresh and pristine and the arrangement was beautifully executed. The thoughtful personalized note made it all the more special. 

I checked out their website and I found it to be well designed and easy to navigate. You have the option to shop by occasion, flower type and bouquet style.

Recipe of the month: Mint Pulao

This recipe is very close to my heart so it just had to make the cut on the recipe section of my blog. I always feel that I haven't featured enough rice recipes on my blog so with this one, I feel marginally better.

I don't cook fancy food at home most of the time. Someone may have once implied something of the sort (*cough cough*...my sister...*cough cough* 😂). Far from it actually. If you come at take a look at our typical weekly menu stuck on the fridge, the usual suspects would include chapati with a generic dal or subzi, instant dosas (ragi dosa/neer dosa/rava dosa), stuffed parathas, millet pongal or bisibele bhath or one-pot rice dishes. I reserve the more time consuming South Indian breakfast dishes like akki rotti, idli-vada, guliappa, patrode and dosa, traditional Udupi-style full meals and chaats for weekends when I have time on my hands to do them justice. Some other weekend indulgences would include pasta, pizza, risotto, casseroles, black bean burgers, Indo-Chinese and a few of our favourites from Mexican, Thai and Middle Eastern cuisine. Starting this year onwards, I've decided to incorporate different salads into our meal plan but that is only a bi-weekly lunchbox affair. So you see, no matter what recipes you see on my blog, Indian food still reigns supreme in my household and that is always how it will be. It is the food I grew up with, the food that evokes the strongest sentiments/fondest memories and the food I will eat until my last breath (so melodramatic I am no? 😝). 

So back to when I was still an inexperienced (and not a very creative) cook, there were only a handful of recipes that I could depend on when I had guests at home for lunch or dinner. This mint pulao was one of them. I think over the years, I must have made this dish for every single one of my family members and close friends. This dish is a favourite of mine and my husband's and it features on our weekend menu quite frequently. It has also been appreciated time and again when we have made it for other people reinforcing our trust in it. And although I have come a long way since those initial years and learnt many many more interesting dishes, I still continue to make this pulao. This is one dish that both me and the husband make with equal frequency so neither one of us claims it to be our speciality 😛 I'm pretty sure I got the recipe from somewhere but over the decade, it has gone through many improvisations that I feel like I can call it my own now.

Mint is one of the easiest herbs to grow at home and I have plenty of family and friends who grow their own mint. This recipe is super easy and has a basic ingredient list all of which can be easily found in any reasonably well-stocked Indian pantry. I prefer to keep this dish simple without the use of too many spices and vegetables so if you also happen to have basmati rice, coconut milk, potatoes and peas, you have pretty much most of what you need to make this pulao. Serve it with any raita of your choice, a simple green salad and papad or chips and you have a great tasting main course in less than an hour 😊

This recipe easily doubles and can be halved to serve only two people. 

You need this dish in your life so skedaddle.