Latest Food Articles http://www.articletrader.com/ Articles at ArticleTrader en-us How to Cook Very Healthy Vegetables http://www.articletrader.com/food/how-to-cook-very-healthy-vegetables.html http://www.articletrader.com/food/how-to-cook-very-healthy-vegetables.html Thu, 28 May 2009 23:38:50 -0500
Cooking vegetables can be complicated. Over cooking can make vegetables tasteless and mushy. My belief is that vegetables should not be boiled. Boiling not only robs us of vitamin content, it is the main culprit in turning vegetables to a lifeless, tasteless form.

If we cannot boil, what are the options?

Steaming vegetables is always a good choice. This will leave vegetables full of life and colour. They will be crisp and colorful. It will also not deplete the vegetables of their vitamin content.

It is a speedy way of cooking too. By rule of thumb, vegetables will only need a few minutes in the steam. In some cases you may be able to steam your vegetables on the table and immediately serve them up.

There is nothing so delicious as a selection of just-cooked steamed vegetables on the dinner table. You can almost smell the healthy goodness.

For those who do not have official vegetable steamers, an easy steamer can be fashioned out a of pot, a metal colander, and a pot lid.

Place a small amount of water in the bottom of a given pot. Fit the metal colander into the pot. Start to boil the water. You will begin the see the steam rise. Place your vegetables into the metal colander and place the pot lid over the metal colander and pot. This collection of kitchen items will allow you to steam vegetables as good as any fancy store bought steamer.

Another good option is to cook your vegetables in a wok. The secret to the wok is that it cooks quickly at a very high temperature. Vegetables retain their flavors, textures, and colors with very small amount of vitamin loss.

My favorite wok recipe for vegetables is to cook broccoli, carrots, bok choy, and snow peas in a very light garlic sauce. The vegetables remain crisp and the garlic adds just the right amount of flavoring. This combination can be served with any cut of meat including chicken, beef, pork, lamb or fish.

I hope you will see that secret to cooking vegetables is not to over cook. Vegetables need to remain crisp and retain their texture. As you learn different tricks to bringing your vegetables to life, these will become the most requested dishes on your dinner table.

You will find that the more vegetables you eat, the more you will want to eat. It takes a few weeks of thought and dedicated effort to increase your vegetable intake, but the health benefits will become apparent very soon after you start.

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Looking for a food safety supervisor course? A food safety course is available through Southbank Institute of Technology. Search for food safety online on the SBIT web site.

Source: http://www.articletrader.com ]]> Food and drink in Sussex http://www.articletrader.com/food/food-and-drink-in-sussex.html http://www.articletrader.com/food/food-and-drink-in-sussex.html Wed, 27 May 2009 04:30:14 -0500
Because Sussex has so much to offer when it comes to food and drink, you'll have the option to find foods that you're familiar with and foods that are unique to the area. You can sample things that you've not had before and you might find something that becomes a new favourite thing. That won't always be the case, of course, and you won't like everything you try, but the great thing about food and drink in Sussex is how much variety that's available. When you start checking into where you want to eat keep in mind that there are different categories of restaurant. If you want pub fare, don't go somewhere fancy. You won't find casual food there, and you'll have to pay a lot more for what you get. The atmosphere will be totally different, as well, and it's a good idea to sample all different types of things while you're in Sussex, to really get the total experience.


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This article was written by Tom Sangers on behalf of Flackley Ash Hotel who are perfect if you are looking for an Country House Hotel Sussex

Source: http://www.articletrader.com ]]> There's More to Beef Than Aberdeen Angus http://www.articletrader.com/food/theres-more-to-beef-than-aberdeen-angus.html http://www.articletrader.com/food/theres-more-to-beef-than-aberdeen-angus.html Wed, 06 May 2009 11:20:18 -0500
So what is so special about Aberdeen Angus and why is it important to know that there are other breeds of comparable quality out there?

Scotsman, Hugh Reid, is said to be the founder of the Angus breed after selecting black, hornless specimens (most notably Old Jock, his favourite bull, and Old Granny, a cow that lived until 35) from his herd in the mid 1800s. Most of today's Angus cattle were descended from these two animals - and produce consistently high yielding marble meat. The term 'marble meat' comes from the meat's appearance, the meat contains intramuscular fat, which can look like marble.

However, today it is important to be aware of other beef cattle pedigrees that can meet consumers' needs. Correspondingly livestock farmers insurance policies will reflect the value of the livestock. As a consequence, it may pay for farmers to be aware that the purchase and insurance of Angus cattle might cost more than a breed of equal quality.

Other cattle breeds available include the Devon (sometimes known as the South Devon) with a pedigree that is said to stretch back to prehistoric times. That said, it is only fairly recently that the Devon has been bred specifically for beef, with other types developed for milk. Like the Angus, in America the breed has been developed to be polled (hornless) - and produces excellent tender and tasty beef.

The French Limousin strain of cattle varies again - but proves that you don't need to travel too far in order to find another quality but quite different breed. The Limousin is said to have originated in France thousands of years ago as historians have pointed out the physical similarity between today's Limousin and the cattle drawn in ancient cave paintings. Today in France the breed is known as the "Butcher's Breed", and offers a high yield of beef with a low ratio of bone and fat.

Like the Devon and Limousin, there are many pedigree breeds originating from each country in each continent - and there are plenty for new beef farmers to choose from in addition to the Angus.

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Cornish Mutual help farmers develop farm insurance packages that suit their needs, including public liability, employers' liability, property insurance, livestock insurance and personal accident cover. For more information, contact http://www.cornishmutual.co.uk

Source: http://www.articletrader.com ]]> A Cheesy Holiday in Paradise: The International Cheese Festival 2009 http://www.articletrader.com/food/a-cheesy-holiday-in-paradise-the-international-cheese-festival-2009.html http://www.articletrader.com/food/a-cheesy-holiday-in-paradise-the-international-cheese-festival-2009.html Thu, 02 Apr 2009 16:04:31 -0500
The 2009 International Cheese Festival is open to the cheese-loving public. It will occur in southern Gran Canaria's Maspalomas Congress Centre. Event organizers anticipate a crowd of over 10,000 visitors.

This year marks the second time the event has been held outside the United Kingdom. The convention will bring together over 400 expert judges to evaluate over 4,000 of the world's finest cheeses. The Canary Islands alone have already entered over 60 cheeses into the competition.

The competitive part of the convention will name the winning cheese in several categories. The main international cheese buyers watch the competition closely. The judging occurs on September 30, and an awards banquet is scheduled for the following night. The rest of the festival consists of the World Cheese Congress, where international experts will discuss the future of the cheese industry.

Cheese is one of the world's oldest foods. More than 400 varieties of cheese exist around the world. It is made from the milk of cows, sheep, buffalo, goats, reindeer, camels and yaks. Whether it is served warm or cold, it is one of the most versatile and nutritious foods.

Hundreds of special techniques create the different varieties of cheese available today. However, there are three basic steps in the making of cheese that every variety has in common. The first step is creating curds in milk. The second step is the separation of the curds from the whey, which is the milky liquid left over when curds are created. Finally, the curds are turned to a finished cheese using a variety of aging and curing techniques.

The International Cheese Festival 2009 was moved to the Canary Islands when the Canary Island government expressed an interest in hosting the convention. The event's organizers, The British Guild of Fine Food, were happy to accept the invitation. They chose Maspalomas as their event's destination for 2009.

Government officials agreed to fund all travel and accommodation costs for those invited. They intend to incur the cost of freighting all cheese entries from their countries of origin to the awards. The international economic slowdown has had large effects on tourism and travel around the globe and they want to make sure when people consider a holiday they look at a map of Gran Canaria as they consider their options.

The Canary Island government hopes the event will attract international visitors. The sunny climate and gorgeous terrain of the Canary Islands is sure to attract cheese buyers and cheese lovers from around the world. The Canary Island government recognizes the benefits of hosting the convention on their local economy. They anticipate their location will benefit area businesses and convention goers alike.

Gran Canaria is located 210 km from the northwest coast of Africa. The island is southeast of Tenerife and west of Fuerteventura. The archipelago of the Canary Islands was claimed by Spain in the 15th century.

A popular destination of the Canary Islands that cheese festival visitors are sure to enjoy is Palmitos Park. It features elaborate plants and fascinating animals. The orchid house is always a visitor favorite, as is the park's collection of exotic birds.

For nightlife, visitors are always pleased by the Yumbo Centre. It features a wide array of bars and restaurants to suit every taste. Shopping and mall walking are popular activities at the Yumbo Centre with families. The facility also features open architecture and spacious green areas if visitors want to seek non-cheese related activities.

The 2009 International Cheese Festival is sure to please spectators and competitors alike. The variety of cheese from around the world will impress cheese aficionados from around the world. The beauty of the Canary Islands will be an added attraction for those enjoying the festival and make it one to remember.

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More information about the island of Gran Canaria including holidays in Gran Canaria is at yourgrancanaria.net

Other travel articles about the island are also on the internet.

Source: http://www.articletrader.com ]]> Catered Food Service Will Make Your Special Event Unforgettable: Save Time and Get Great Food With Caterers! http://www.articletrader.com/food/catered-food-service-will-make-your-special-event-unforgettable-save-time-and-get-great-food-with-caterers.html http://www.articletrader.com/food/catered-food-service-will-make-your-special-event-unforgettable-save-time-and-get-great-food-with-caterers.html Tue, 24 Mar 2009 13:05:01 -0500 Love having parties but hate the days and hours of planning and cooking? Dreading the food preparation for your upcoming event? Want to have time to actually enjoy your party instead of worrying about the food? Then you need to hire a catering service! The caterers in the greater Reading region can help make your event special, and save you the labor of cooking. Why not try a local caterer in Harrisburg or Allentown for your next party!

Party Catering

Whether you’re celebrating a milestone like a birthday or just want to get together with friends and family to socialize, there is nothing like a good party. But getting ready can be a real pain: planning, cleaning, decorating, and cooking can just be too much. That’s why you should hire a local catering service in Reading. Let them take care of the food preparation, serving, and clean-up to ensure that you have as good a time as your guests! Some caterers even offer pre-set party plans to make your next event incredibly easy to plan.

Catering for Themed Events

If you’re tired of hosting boring old BBQs and luncheons, why not try something new and exciting. When you hire a central Pennsylvania caterer, they can help you create a themed party that will have your friends talking for months. Try a clambake or luau. Or what about a pig roast—talk about impressive! Attempting these fancy parties single-handedly is a recipe for disaster (who owns a pan big enough for a whole pig?!), but with professional cooks on your side, the party is sure to go off without a hitch!

Event Catering for Large Celebrations

Trying to cook for large celebrations like weddings, graduation parties, or retirement dinners is just crazy. With hundreds of mouths to feed, you’ll be so busy concentrating on the food that you won’t be able to enjoy the party at all. When you choose professional event caterers in Allentown, you’ll be able to enjoy gourmet food and sit back and enjoy the party. Staffed with numerous cooks and equipped with a commercial kitchen, a team of caterers can easily create a delicious meal for your party, no mater how humungous. After all, what do you want to remember about your daughter’s wedding: how stressed you were making 150 steak dinners or how beautiful she looked! And most catering services offer cleanup in addition to food preparation and serving, making the wedding reception or other party a real breeze for the host and hostess. Leave the preparation and cleanup to the professionals and free yourself to enjoy the party!



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Matt Gallo is the Internet marketing manager for Prospect Genius, a leader in search engine optimization for local businesses.

Source: http://www.articletrader.com ]]> Beverage of Mango Juice http://www.articletrader.com/food/beverage-of-mango-juice.html http://www.articletrader.com/food/beverage-of-mango-juice.html Tue, 24 Mar 2009 05:01:47 -0500
While the ripe Mango Juice characteristic orange color is derived from its rich content of beta carotene (Vitamin A), green mangoes are richer in Vitamin C. These antioxidant cartenoids in turn are known for their protective powers against various cancers. The scientists at the Industrial Toxicology Research Centre in India are researching on the cancer fighting ability of mangoes. This has been credited to the presence of a compound, lapel, in mangoes which along with helping fight cancers, also exhibits anti inflammatory, anti arthritic and anti diabetic properties.

Mangoes are used as blood builders as they are rich in iron content. Hence, they are suggested for the treatment of anemia and are beneficial to women during pregnancy and menstruation. They also provide ample potassium which makes them suitable for hypertensive patients or for anyone who wants to regain and replenish energy after physical activity. In addition, it is also beneficial for those who suffer from cramps, stress or heart problems.

Ingredients:

Mango 1 fruit
Water quantity sufficient
Palm Sugar 3 spoons full
Yoghurt 1 cup

Preparation:

1. Remove the skin and seed of Mango.
2. Blend the pulp of mango in a mixer to make it juice.
3. Add required amount of water.
4. Stir well after adding palm sugar.

Mangoes can be juiced but when the juice that comes out of the juicer tends to be very thick and contain pulp which can make it hard to drink it as a juice. However when blended a mango seems to be in its perfect form for which to take in its distinctive sweet flavors.

Mango lassi is fairly simple to make and the basic ingredients are listed above along with other ingredients that can add subtle taste balances to the recipe to suit your tastes, indeed you can add a sweet or savory tint to the flavor. For more details http://www.indomunch.com


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Representing Mango Juice in the website http://www.indomunch.com

Source: http://www.articletrader.com ]]> The Story of Chocolate and the Americas http://www.articletrader.com/food/the-story-of-chocolate-and-the-americas.html http://www.articletrader.com/food/the-story-of-chocolate-and-the-americas.html Tue, 24 Mar 2009 04:38:31 -0500
The beans looked like almonds, so at first the Spanish invaders showed little interest, but they were to become the source of chocolate and cocoa as we know it today.

The Spanish Conquistador Cortez recognised a possible commercial value of cocoa as a drink, and introduced the cocoa bean to Europe, but the Europeans found it bitter, so cane sugar was added to sweeten it.

It is thought that travellers introduced cocoa to the 'New World' of North America in the 1500's.

Initially chocolate was prepared in a number of different ways. Chocolate drinks were favoured initially, but the solid bars became preferred by the general public.

In 1894 Hershey’s was founded by Milton Hershey to produce sweet chocolate as a coating for his caramels. Hershey’s soon became synonymous with chocolate in North America.

The Hershey’s Chocolate Company established its first shop in Lancaster Pennsylvania. Its proximity to the shipping routes and ports of New York made it easy to import cocoa beans and sugar to the region. The surrounding area had many dairy farms from which Milton Hershey obtained the milk he needed for his recipes.

The Hershey brand continued to flourish as mass production enabled manufacturers to keep costs low.

By 1905 Hershey’s was in full production manufacturing their milk chocolate in many varieties, among them the world famous Hershey Kisses, Cookies ‘n’ Crème and Cookies ‘n’ Chocolate.

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Keith McGrego

Source: http://www.articletrader.com ]]> Otori Japanese Restaurant: Dishing out affordable Japanese cuisine http://www.articletrader.com/food/otori-japanese-restaurant-dishing-out-affordable-japanese-cuisine.html http://www.articletrader.com/food/otori-japanese-restaurant-dishing-out-affordable-japanese-cuisine.html Tue, 24 Mar 2009 02:40:24 -0500 As Singapore undergoes urbanization towards cityscape than nature itself, it is not hard to see why Gillman Village has become a favourite lunchtime haunt for office executives working in the offices nearby. One can feel right at ease and very much back to nature as the tall Angsana trees hover over the restaurants which have taken over the former soldier barracks, providing much needed shade and a greener pasture.

Otori welcomes patrons with soft traditional Japanese music playing in the background and a small balcony for those who prefer some fresh air and at the same time, fall in with nature. The interior furnishings and décor are kept simple and minimal. The traditional Japanese paintings with pinewood furniture akin to those found in traditional Japanese restaurants coupled with the warm but yet, soft lighting does make the restaurant a little more cosy. Guest may unexpectedly chill out a little longer over sake and life. There is a sashimi counter where one could watch the chef at work. Also available are 2 private rooms which can accommodate to a maximum of 6 persons, for those who prefer a more private dining experience. Guests may find the room a little stuffy if the door is closed because the air-conditioning comes from the main dining hall.

There is a wide selection of japanese dishes to take diners through a gastronomic fare. The Omakasa Sashimi ($75) provides a good selection of raw fish that is sufficient for 4 to 6 serves. Cut into thick slices, one could taste the sweet subtle aftertaste of the sashimi especially so in the Ebi. One of the highlight is Edi Kaminabe ($25) which is paper steamboat. It was served over charcoal with an additional bowl of soup to refill accordingly. Diners are recommended to add a little soup when served so as to prevent the food from burning and allow some time for the flavor of the prawns to infuse the soup, making it sweet and tasty. The other signature dish is the Live Prawn Tempura ($18). Although it is deemed an unhealthy dish as it is deep fried, yet the freshness of the prawns are remarkable. Remember to consume it while it is served piping hot for that warm crispy crunchy feel.

Although the staffs are always friendly and courteous, diners will have to initiate any change or need they have. The food knowledge staff have is questionable as they seem unsure about things.


With a wide range of dishes from Sushi to Hotpot and Teppanyaki, one would be spoilt for choice in Otori. Prawn lovers will find this restaurant a haven for the fresh, juicy and succulent prawns served. This restaurant provides a prefect escape from the hustle and bustle of work life. Those without private transport may find it inconvenient to travel all the way to Gillman Village and may just content with other restaurants within the vicinity.



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Armed with her press kit, Rena travels across Singapore meeting clients, reviewing food, and letting people know more about our humble abode on the net. Given her love of good food, the passion for eating has honed her delicate tastebuds

Source: http://www.articletrader.com ]]> Café D’Orient: Good Things Come in Pairs… and Bundles http://www.articletrader.com/food/caf%C3%A9-da%80%99orient-good-things-come-in-pairsa%80%A6-and-bundles.html http://www.articletrader.com/food/caf%C3%A9-da%80%99orient-good-things-come-in-pairsa%80%A6-and-bundles.html Tue, 24 Mar 2009 02:21:53 -0500 The newly-revamped dining enclave at Sunset Way is lined with restaurants offering international cuisines like Italian, New Zealand, American and such, but if your palate calls for something closer to home, Café D'Orient is the best bet. Even weeks before its official opening in September 2007, Café D'Orient is already packed with foodies seeking Asian fare that are induced with Chinese cooking with an essence of Hong Kong and Western influence.

At first glance, Café D'Orient looks as if it was plucked off from a page of a high-end, modern interior design magazine – sleek white high-backed seats, polished-to-a-shine floors, satin draperies and ultramodern mood lights that are put together in a colour-coordinated, avant-garde concept. A closer look, however, takes you to Oriental-infused touches such as red lantern lamps and birdcage lights, a representation of Hong Kong songbird owners gathering to chat over their pets' antics. The result? A sleek East-meets-West ambience that both the young and old will love.

Café D'Orient's expansive menu is designed to suit both conventional and modern palates. Those whose tastes run towards the former can opt for the café's classic staples like clay pot congees, noodles selections and rice varieties while those craving Hong Kong– and Western– inspired innovations can go for oven-baked rice (with choice of black pepper, Satay, Portuguese, Hong Kong curry and tomato concasse sauces), instant noodles (the more substantial version with vegetables and meat), thick toasts and Hong Kong stir-fries.

Whichever dish you choose, though, the café's signature dishes, Stir-fry Trio Mushrooms in Oyster Sauce ($10.90) and Crispy Homemade Soya Milk ($8.90) are prefect starters to your meal – if you like surprises. The initial tastes of the mushrooms and beancurd are mild, but wait a few moments and you will find that they are deliciously enhanced with savoury oyster sauce and a special, secret sweet sauce, respectively. Another noteworthy appetizer is Fried Hong Kong Fu-Rong Egg ($7.90), slightly salty egg omelette with a liberal addition of prawns, ham, char siew and onion.

At Café D'Orient, even staples like rice and noodles take on surprising twists. The Oven-baked Rice with Fresh Scallop and Shrimp ($10.90), for instance, will tantalize even traditional rice eaters with its melted cheese, baked to a perfect stringy texture and liberal additions of small scallop and shrimps. While the oven-baked rice may be a bit bland; the Steamed Bamboo Rice ($5.90) – fragrant steamed rice with succulent chicken chunks, might be a tastier alternative. If not for its highly-flavoured fragrance and fun presentation of rice stuffed in bamboo, you are likely to mistake this dish for a delicious plate of chicken rice sans the light soy sauce and chicken soup.

For noodle lovers of the instant and/or traditional varieties, Café D'Orient's selection of instant noodles, especially the Chicken Cutlet with Egg and Portuguese Sauce ($6.90), is a must-try. For one, the café's instant noodles are substantial enough to fill you up with add-ons like egg, meats and vegetables, and a choice of sauces. In this case, the generous add-ons of crispy chicken strips, a thick sunny-side-up egg and fresh greens are deliciously enhanced by the curried flavour of sweet Portuguese sauce. This is a breath of fresh air from most cafes' version of instant noodles – overpriced plates of unfilled fried instant noodles.

Café D'Orient's adopts an innovative style of ordering- you have to write down your orders on an order chit that is placed on your table, after which you can pass it to a waiter. Despite this "self-service", though, the level of service at Café D'Orient remains first-class as knowledgeable waiters are on hand to offer good recommendations.


Café D' Orient offers a number of dining options – lunch, brunch, teatime or dinner with traditional and modern Asian fare from an expansive menu. The only thing you do not have a choice in, though, is reservations – a must in this constantly crowded restaurant.



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Armed with her press kit, Rena travels across Singapore meeting clients, reviewing food, and letting people know more about our humble abode on the net. Given her love of good food, the passion for eating has honed her delicate tastebuds

Source: http://www.articletrader.com ]]> Yum Yum Thai: Thai Cuisine That You Won’t Go Wrong With http://www.articletrader.com/food/yum-yum-thai-thai-cuisine-that-you-wona%80%99t-go-wrong-with.html http://www.articletrader.com/food/yum-yum-thai-thai-cuisine-that-you-wona%80%99t-go-wrong-with.html Tue, 24 Mar 2009 02:13:12 -0500 Lovers of Thai fare will embrace the recent addition to the brief list of Thai restaurants in Singapore, Yum Yum Thai. This restaurant opened its doors in September 2007 and became part of the newly-established dining enclave at Sunset Way. Despite being just two weeks old at the time of this review, Yum Yum Thai confidently beckons foodies to sample its fusion of traditional and modern Thai fare.

Though Yum Yum Thai employs the tried-and-tested décor concept of most Thai restaurants – simple teakwood furnishing – its alfresco setting takes on a different tone altogether. While it does not boast an exclusive outdoor ambience like Dempsey Road's or Rochester Park's, Yum Yum Thai's outdoor dining area greets you with a fairly scenic view of greenery – a feature worth mentioning considering that Yum Yum Thai is, after all, nestled within a concrete jungle of HDB flats.

Chairman Mr Nelson Yeo philosophizes, "Wherever you are, you won't go wrong with Thai food", but let us add on something else: you cannot go wrong with dining on Thai food at Yum Yum Thai. The reason is that Yum Yum Thai's menu of Thai classic favourites such as Pad Thai, Tom Yum, and Thai curries are intertwined with modern innovations by Chef Sombunnok Thanabordee, a culinary expert with more than 40 years of culinary experience to his name. For most of Yum Yum Thai's dishes, Chef Sombunnok has preserved the fundamentals that are signature to Thai cuisines – spicy, sour, sweet, salty and sometimes bitter – and has also infused his own original touches. This picture is mirrored even in the most conventional of dishes.

The Yum Ma Muang ($8.50), a beautifully presented salad made from thin strips of green mango, "dry coleslaw" and sprinkled with nuts, is a palate prep up and refresher with its contrasting piquant tastes: the bitterness of the green mango versus the citrus sourness of lime or lemon juice, and the crunchiness of peanut sprinkles ends up in a soggy pile of spicy-and-sour mush in your mouth.

Tom Yum Goon – Tom Yum soup with prawns – ($8/$12), a classic Thai dish and Yum Yum Thai's signature dish, is a must-try. Yum Yum Thai's version is slightly watery and oilier, but nevertheless, the classically rich tastes of spices, sugar and limejuice are preserved. To make up for what little it lacks, huge prawns are generously added into the Tom Yum.

If you want to move away from the conventional, sample the Pla Kao Pad Prik ($25) – Thai-style garoupa with spicy Thai chilli sauce – and Nea Kai Pad Prik Thai Dam ($10) – hot plate chicken saut é ed with onion, ginger and black pepper. These are among the few innovative dishes at Yum Yum Thai, but are equally tasty. The fresh and substantial garoupa, for example, is liberally covered and infused with delicious Thai sweet and spicy chilli, so that each bite is flavoured with tangy fish essence, spiciness of chillies, sugar and the lingering citrus tang of lime juice. As with the Thai-style garoupa, the succulent chicken is also richly infiltrated with the richly spicy black pepper sauce – a feature that is instilled in all of Yum Yum Thai's dishes, it seems.

Perhaps the best way to get a taste of Thai's culinary best is to order a plate of rice with several accompaniments to be shared amongst family and friends. In Yum Yum Thai's case, the Khoo Pha Sapparot ($8) – fragrant pineapple rice stir fried with yellow ginger powder and egg, and topped up with pork floss, raisins and shrimps – proved to be a perfect complement to the above dishes.

Though there are probably less than 3 wait staffs working at a time, the smiles on their faces never falter. In addition, they are extremely knowledgeable in the make-up of the menu and are able to give good recommendations.


The classic Thai dishes like Tom Yum Goong and mango salad at Yum Yum Thai are fairly good, but the attention-grabbers are definitely the more innovative dishes like the Thai-style garoupa and hot plate chicken. The list of modern dishes, though, is quite brief, and I believe that I speak for most foodies if I say this: we are definitely looking forward to more of Chef Sombunnok's innovative culinary creations.



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Armed with her press kit, Rena travels across Singapore meeting clients, reviewing food, and letting people know more about our humble abode on the net. Given her love of good food, the passion for eating has honed her delicate tastebuds

Source: http://www.articletrader.com ]]>