Ban Heng Restaurant at Harbourfront Centre #04-01 S(099253) - Dad's 90th Birthday Celebration with the clan on 23 May 2015

Dad's got his wish for a lifetime. His requirement to Grouch Two for his 90th Birthday Celebration -Roasted Suckling Pig on the Birthday dinner table. 

The Occasion - Dad's 90th Birthday Celebration 

The Restaurant - Ban Heng Restaurant 

The Venue - Harbourfront #04-28 

The Date - 23 May 2015 Saturday 

(his actual day is 22 May 2015.)

Grouch Two organised & planned this Birthday celebration, reserved 3 tables & invited relatives & Dad's godson Chua Chong & his clan to join us on this special celebration. 

Birthday Dinner Menu 

Each table costs about S$600++. Total bill for the evening came to be S$1820.00

The Starter Dish 

Here is the first dish that arrived at the dinner table - Longevity Buns. The Birthday Boy could not contain his happiness, & was all smiles.

The Soup 
The next dish was the Shark's Fin Soup. A good dose of the superior soup broth, with bits of crab meat interspersed in the soup, and some few strands of shark's fin in between. Tasty & savoury & pairs well with the dark vinegar & white pepper.

The First Main Course

This is the Braised Duck meat with Tofu. Key ingredient in marination of this duck is the five spice powder, The duck has been marinated well, then braised for hours with the meat fully infused with the flavors of the braised sauce to lend a tender succulent juicy moist savoury fragrant bite. 

The Second Main Course 

This is the Roast Suckling Pig the birthday boy has specially requested for. The skin is roasted till shiny crisp and has a crunchy bite to it. 

Some of the happy people who were present to celebrate with the Birthday Boy. 

The Third Main Course 

The Hong Kong Styled Steamed Seabass is of large size with succulent sweet fresh juicy meat steamed just right.

The Fourth Main Dish

This is the Scallops with Large Prawns & Broccoli served in a basket. 

The Fifth Main Dish 

This is the Baby Abalone with Mushrooms & Spinach - the Baby abalones are really mini and goes down with simply one bite. The large mushrooms are braised & infused with the soup stock to lend a savory chewy bite. 

The Sixth Dish 

The three Sri Lankan Crabs are uniformly coated with the crushed Black Peppercorns to lend an intense peppery flavor to the crab meat. Deliciously sweet, fresh, peppery spicy, savory flavor that is unforgettable.

The Birthday Cake 

Ian ordered the Birthday cake (*below) with the numbers 9 and 0 to depict Dad's Lunar age.

Dad posing with his Birthday cake before the candles are lit. 

Dad posing with the grand kid, god-grandkids & god-great grandkid. 

Dad posing with his family.

Dad clapping to the tune of the Happy Birthday song. 

Dad stands up after the Birthday anthem is complete, to blow out his candles.

Dad getting ready to hold the knife to cut his cake.

Grandson helps Dad cut his cake.

Ban Heng @Harbourfront is located at : 

1 Maritime Square  

#04-01 HarbourFront Centre  

Singapore 099253  
Nearest MRT - Harbourfront 

Business Opening Hours :

Lunch - 11:30am - 2:30pm  

Dinner - 6:00pm – 10:00pm

One Rochester UNA at 1 Rochester Park S(139212) - The Making of Dessert Bitter Chocolat Ice Cream, Olive Oil & Sea Salt by Celebrity Chef Jean-Philippe Patruno

One Rochester UNA Full Menu

Bitter Chocolat Ice Cream with Extra Virgin Olive Oil & Sea Salt at S$12 per serving - Bitter Chocolat, Extra Virgin Olive Oil, and salted Rosemary soil inspired from Catalunya, Spain, an intense dark Valrhona chocolate (75% Cacao) whipped into a light ganache ice cream, on top of crisp Rosemary chocolate soil & dark chocolate honeycomb garnished with crispy caramelised bread & chocolate coated filo pastry.

This dish is served under the Postre Desserts Menu at One Rochester-UNA's kitchen currently helmed by Celebrity Chef Jean-Philippe Patruno and is made using the following Core Ingredients - Bitter Chocolate, Olive Oil, Salted Rosemary Soil (Rosemary, butter, cocoa powder), dark Valrhona Chocolate (75% Cacao), Rosemary Chocolate, dark Chocolate honeycomb. 

How this is prepared - To the dark Valrhona chocolate (75% Cacao) ice cream is added some cocoa powder to make it extra bitter. The ice cream is made using a pacojet with the following core ingredients : chocolate, milk, cocoa powder. No sugar nor eggs is added to the ice cream. After the ice cream is made, they are packed into the pacojet. 
The Rosemary chocolate soil is made using a mixture of Rosemary, butter, cocoa powder - the mixture is cooked, then break into bits & then placed in the fridge for later use. 
The filo pastry is dipped in chocolate & cooked in the oven for 5 minutes to make it crispy. 
The Baguette is sliced thinly then pan fried on the stove till it is caramelised & crisp.
To serve, the dark Valrhona chocolate ice cream is layered with a base chocolate layer, salted Rosemary chocolate soil, dark chocolate honeycomb, garnished with chocolate coated filo pastry sheets & crispy caramelised bread.

Tasting Notes - The presence of 4 different textures of chocolate as: salted Rosemary chocolate soil, dark Chocolate honeycomb(formed by air bubbles), dark chocolate ice cream, dark Valrhona chocolate layer base, altogether presents an aftertaste mixture of flavors & textures, giving a distinct flavor of herbs (from the chocolate soil), where the herbal spice in the Rosemary soil blends with the mild tinge of butter caramel saltiness from the caramelised bread and the mild bitterness from chocolate ice cream. 
The dark Chocolate honeycomb presents a soft spongy texture because of the air bubbles introduced in making the dark chocolate honeycomb. Filo pastry drenched in chocolate & baked to form crispy Chocolate coated sheets are used as garnish to this dessert. The salty caramelised bread lends a caramelised sweet flavor to this ice cream dessert. The ice cream is pretty thick creamy with a distinct bitterness that comes from the bitter chocolate used in this recipe. The base layer of chocolate lining the chocolate ice cream, together with salted Rosemary chocolate soil, garnished with layer of chocolate honeycomb, caramelised bread, and chocolate filo pastry sheets makes this dessert a favorite among chocolate lovers. 

Celebrity Chef Jean-Philippe Patruno's Step by Step Guide to making Bitter Chocolat Ice Cream, Olive Oil & Sea Salt

Step 1 - Pan frying the bread on the stove.

Step 2 - Lining the base of the serving plate with Valrhona dark Chocolate.  

Step 3 - Adding Chocolate Rosemary soil  

Step 4 - Adding the Chocolate honeycomb 

Step 5 - Preparing the caramelised bread for the plating 

Step 6 - Injecting the Chocolate Ice cream ganache from the pacojet onto the plate, & garnishing the ice cream ganache with the chocolate filo pastry. 

Step 7 - Adding the caramelised bread & more Rosemary chocolate soil.

Step 8 - Drizzle some EVOO (Extra Virgin Olive Oil) onto the dessert. 

Presentation of the Signature dessert Bitter Chocolat Ice Cream with Extra Virgin Olive Oil & Sea Salt at S$12 per serving

One Rochester - UNA is located at :

1 Rochester Park, S(139212)

Tel : 67730070

Email : una@onerochester.com

www.onerochester.com

www.facebook.com/1RochesterGroup