Cafe Salivation at 176 Race Course Road - The Signature Mini Pancakes with Maple Syrup & Strawberries at S$8.50

This is the Signature Mini Pancakes with Maple Syrup & Strawberries at S$8.50 per serving served here at Cafe Salivation located at 176 Race Course Road.

Core Ingredients include - Vanilla pancake batter, thinly sliced fresh strawberries, maple syrup, garnished with fresh mint leaves, slice of butter. 

Tasting Notes - Pancakes are vanilla flavored & are prepared ala minutes. The air pockets in the pancakes lends a great bite. The fresh, thinly sliced Strawberry lends a sweet sourly flavor. The butter & maple syrup lends a buttery sweet savour. Altogether a great treat for breakfast or tea-time!

About Cafe Salivation 
Prasad Raja, 62, Director at Homely Raj Pte Ltd which manages the Raj & Jade groups of restaurants here in Singapore, and second Generation in the business started by his dad the elderly Mr Raja, is a pure vegetarian. 

It helps that Mrs Raja (Karen), 59, who is of British & Indian descent is a self taught chef at home, and improvises with the various ingredients she could find to come up with great tasting vegetarian cuisine with Mexican, Italian, American influences she serves her husband at home. 

With experiment comes experience, and with experience comes confidence, leading to a business idea to using these self taught recipes she has invented to start truly pure vegetarian cafe serving cuisines with Mexican, Italian, American influences. 

This marks the birth of Cafe Salivation back in 2008, which started its operations at Syed Alwi Road where Mrs Raja, Karen manages the kitchen. It was a good 3 years at Syed Alwi Road before rising rental caused the Rajas to move Cafe Salivation to 176 Race Course Road right next to Farrer Park MRT in the North East Line where the rental was more reasonable.

It was this passion to make vegetarian cuisine hip and trendy among the foodies in this little isle of Singapore that keep Karen Raja 3 years & going on strong in her campaign to encourage vegetarian diet. 

Over here at Cafe Salivation - Karen Raja & her management holds the Philosophy that vegetarian food need not be bland, but can be tasty & healthy. The kitchen uses sunflower oil in the cooking process, & do not administer MSG in any dishes at all. The ingredients used in the recipes for the various dishes at Cafe Salivation serves to tantalise the tastebuds of the customers without compromising their waistlines. 

The menu is a smorgasboard of vegetarian delights which includes categories - Pasta, Pizza, Sandwiches, Mexican, Baked dishes, Rice dishes, Eggless Cakes, Desserts & more. 

Cafe Salivation serves a wide selection of beverages - Colombian Coffee, Flavored Teas, Milkshakes, Smoothies, Freshly Squeezed Juices.

Cafe Salivation is located at :

176 Race Course Road, S(218607)

Tel : 62981412

Email: enquiries@cafesalivation.com

www.cafesalivation.com

www.facebook.com/cafesalivation

Opening Hours : 

Mon to Fri 10 am - 10.30 pm

Sat - Sun    10 am - 11 pm

Cafe Salivation at 176 Race Course Rd - The Signature Lasagna with Soy Minced & Spinach at S$14.00 per serving

This is the Signature Lasagna with Soy Minced & Spinach priced at S$14.00 per serving that is served here at Cafe Salivation located at 176 Race Course Road.

Core Ingredients for the Lasagna with minced tofu & spinach include - Homemade Lasagna sheets, spinach, Pomodoro sauce (made using mix of fresh & canned tomatoes), tofu granules, cheese, salt & pepper.

How it is prepared - The spinach is layered between sheets of lasagna and topped with tomato sauce, cheese & baked. 

To make the Lasagna sheets - the lasagna sheets are handmade in-house using white flour (no eggs), a pinch of salt & a bit of yeast. The Chef layers the sheets & parboiled it & keep it ready for the day. 

To make the Pomodoro sauce in-house - Chef uses a combination of  1:1 of fresh tomato & canned tomatoes then blend the mixture. To it is added mixed herbs such as thyme, sage, rosemary, but no onion, no garlic. A little chili is added to the Pomodoro sauce to lend it a tinge of spiciness. It is made fresh daily about 3 litres daily, no MSG, no preservatives. A dash of salt & pepper is added to flavor it.

To make the spinach filling - Chef first parboiled the spinach, then sauteed it with salt & pepper for 1-2 minutes. Chef usually makes 3 kg fresh daily that can last 1-2 days. The spinach has a mild minty herbal flavor that comes likely from the parsley.

To make the minced tofu - Chef uses dried tofu granules sourced locally, they are stir fry with oil, pepper, salt, herbs, some Pomodoro sauce, a little bit  of cinnamon. 

To make the Signature Lasagna with minced tofu granules & spinach - Chef layers the lasagna sheet with the sauteed spinach, then topped with Mozzarella cheese & Cheddar Cheese on top & Pomodoro sauce. 

Each serving size is 250-300 gm.

To serve simply add cheese & bake in oven at 175 degree for about 8-10 minutes. 

Tasting Notes - From the cross section you can see the spinach layered between lasagna sheets. The base is made with minced soy granules. The Lasagna is baked till the cheese lightly melts. This dish is served warm. 

The Lasagna has a distinct Pomodoro tomato paste flavor, with a mild aftertaste of spiciness tinge of chili in the lasagna itself. 

The Lasagna sheets have a soft, smooth texture, the minced soya granules have texture like that of minced meat. 

The spinach is finely chopped & sauteed & to it is added a tinge of minty parsley. The Pomodoro tomato paste lends a tarty, sourly flavor to this dish. The cheese lends a creamy cheesy texture. 

Comforting flavor of distinct tartness from the tomato & after taste flavor of  chili from the chili used in this recipe. Spinach is layered with spices mint, Cheese adds a very cheesy flavor to this lasagna. A comforting dish to savor. 

About Cafe Salivation 
Prasad Raja, 62, Director at Homely Raj Pte Ltd which manages the Raj & Jade groups of restaurants here in Singapore, and second Generation in the business started by his dad the elderly Mr Raja, is a pure vegetarian. 

It helps that Mrs Raja (Karen), 59, who is of British & Indian descent is a self taught chef at home, and improvises with the various ingredients she could find to come up with great tasting vegetarian cuisine with Mexican, Italian, American influences she serves her husband at home. 

With experiment comes experience, and with experience comes confidence, leading to a business idea to using these self taught recipes she has invented to start truly pure vegetarian cafe serving cuisines with Mexican, Italian, American influences. 

This marks the birth of Cafe Salivation back in 2008, which started its operations at Syed Alwi Road where Mrs Raja, Karen manages the kitchen. It was a good 3 years at Syed Alwi Road before rising rental caused the Rajas to move Cafe Salivation to 176 Race Course Road right next to Farrer Park MRT in the North East Line where the rental was more reasonable.

It was this passion to make vegetarian cuisine hip and trendy among the foodies in this little isle of Singapore that keep Karen Raja 3 years & going on strong in her campaign to encourage vegetarian diet. 

Over here at Cafe Salivation - Karen Raja & her management holds the Philosophy that vegetarian food need not be bland, but can be tasty & healthy. The kitchen uses sunflower oil in the cooking process, & do not administer MSG in any dishes at all. The ingredients used in the recipes for the various dishes at Cafe Salivation serves to tantalise the tastebuds of the customers without compromising their waistlines. 

The menu is a smorgasboard of vegetarian delights which includes categories - Pasta, Pizza, Sandwiches, Mexican, Baked dishes, Rice dishes, Eggless Cakes, Desserts & more. 

Cafe Salivation serves a wide selection of beverages - Colombian Coffee, Flavored Teas, Milkshakes, Smoothies, Freshly Squeezed Juices.

Cafe Salivation is located at :

176 Race Course Road, S(218607)

Tel : 62981412

Email: enquiries@cafesalivation.com

www.cafesalivation.com

www.facebook.com/cafesalivation

Opening Hours : 

Mon to Fri 10 am - 10.30 pm

Sat - Sun    10 am - 11 pm

Flavour Flings at 121 Hougang Ave 1 #01-1348 S(530121) - The Chef and Co-Founder Shawn Koh

Culinary Journey of Chef Shawn Koh  

The Source of His Inspiration
Chef Shawn Koh grew up watching his paternal homemaker Teochew grandma, age 91, in the kitchen whipping up traditional Teochew Cuisine such as Teochew braised duck, Sweet & sour pork, Kaya, Dumplings, Sesame oil chicken, Chye Poh egg, Teochew Or Nee & she has become his inspiration & his reason for becoming a Chef. 

His Culinary Education

After his National Service stint ended at age 21, Chef Shawn Koh enrolled himself into the second intake of the prestigious 2-year S$30,000 CIA Course at Temasek Polytechnic, & graduated in 2013 at age 24, among 40 in the cohort, with a Diploma in Culinary Studies (awarded by CIA). 

His Culinary Journey 

*With Kaiseki Yoshiyuki*
He first interned at fine dining Japanese restaurant Kaiseki Yoshiyuki helmed by Award Winning Chef Yoshiyuki Kashiwabara (under Iggy's) at Orchard Forum the Shopping Mall from September 2013 and stayed for 7 to 8 months, where he learnt the finer art of Kaiseki - a traditional Japanese multi-course meal derived from 16th century ancient Japanese tea ceremony rituals. 

Under the tutelage of Chef Yoshiyuki Kashiwabara, Chef Shawn Koh learnt how to use freshest natural seasonal ingredients to balance taste, texture & presentation in creating the 11 course fine dining Kaiseki meal. Kitchen work at Kaiseki Yoshiyuki involve preparation of stock, cooking & serving it the traditional Japanese way. 

Chef Shawn Koh used to work in Sakae Sushi for 3 years as part-time kitchen staff before his National Service, Little did he knew that his stint at Sakae Sushi would come in so handy for his internship at Kaiseki Yoshiyuki.

*With Cafe Gavroche*
After 8 months at Kaiseki Yoshiyuki, Chef Shawn Koh left to join Cafe Gavroche at 69 Tras Street as Sous Chef and stayed there for a good 9 months, working under Executive Chef Frederic Colin where he picked up practical authentic French Cuisine which later inspired him in his menu planning at Flavour Flings. 

Cafe Gavroche is a cafe cum gastrobar concept & at night Cafe Gavroche serves tapas, tartine, Croque Monsieur, desserts, salads. There were specialty function events where Chef Shawn Koh had to prepare cocktail finger foods, small bites. 

Over at Cafe Gavroche, Chef Shawn Koh was given the responsibility of managing the whole kitchen on his own, during which he was assigned chef trainees to be under his tutelage. During weekends at Cafe Gavroche, Chef Shawn Koh does Weekend Brunch where he had to prep the buffet spread, very challenging yet rewarding. He does special of the day, beef cheeks, chicken stew, lamb shank, duck confit. The pasta served at Flavour Flings is more American style pasta. 

*New Beginnings in Flavour Flings*
Not long after, Chef Shawn Koh was approached by long time childhood friends Delphine Neo & Neo Sze Jie to start Flavour Flings. 

Role at Flavour Flings 
Chef Shawn Koh owns 20% of Flavour Flings and acts as the Executive Chef here overseeing the Menu Planning, Inventory & Kitchen supplies & Planning. Chef Shawn Koh is well versed in Japanese, French, Italian, American Cuisine. 

Facts about Chef Shawn Koh 

• The 4 key ingredients he loves using in his dishes include - potatoes, bananas, eggs, white button mushrooms. 
• To date The Awesome One is the favourite among his diners with great positive reviews. 
• During his fine dining off-days, he actually serve pancakes in different flavors to diners at his cousin's bubble tea shop - ranging from strawberry to peanut butter. 
• Part of the menu at Flavour Flings is also inspired by his trips to the US where he incorporates some American homestyle comfort cuisine recipes into his menu.  

The Signatures 

The Signatures at Flavour Flings include - Madame Croque, The Awesome 2, Triple Cheese Pasta where Chef Shawn uses three types of cheeses in the recipe : Nacho cheese, Mozzarella, Parmesan Cheese in ratio of 2:1:1 so the pasta leeks strongly of Nacho cheese flavour.

New dishes in the pipeline includes Risotto, Maybe in future fusion dishes such as Chili Crab benedict, Chili Crab baked eggs, 
If he were to sell sliders he'd prefer to bake the bread himself.  
Currently Flavour Flings has Christmas Specialty soups on its such as Mushroom Cappuccino & Clam Chowder.

Inspirations 
Chef Shawn Koh gets on Google, Instagram & CIA Books to get inspirations for new recipes. He have a close-knitted group of chef classmates where he networks to spin off new ideas & recipes. 

Food Ingredients 

Chef Shawn Koh gets his food ingredients such as:

• meats from ZAC & Meats Poultry Pte Ltd - halal meats.
• vegetables from Fresh & Natural Pte Ltd - fresh milk, low fat milk.
• spices & pasta from Classic Fine Foods from France. 
• Sauces & Dressings are homemade .e.g. Citrus dressing consists of : mustard, honey, EVOO, lemon zest & juice, salt.

Flavour Flings is located at :

Blk 121, Hougang Ave 1, 

#01-1348, S(530121)

Tel : 62860051

Email : bulldotkom@hotmail.com

www.flavourflings.com

www.facebook.com/flavourflings
Opening Hours :

Weekdays from 11am to 9pm

Weekends from  9am to 9pm 

Closed on Tuesdays