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As we step into the month of October, the Germans (and probably any other beer-lovers) always rejoice as it is the Oktoberfest season! While most would associate beer to Germans, they are also known for their pork knuckle, belly and on the sweet calories, blackforest cake!


Some titbit for those interested about blackforest cakes - it was named not after the Black Forest (Schwarzwald) mountain range in Southwestern Germany but rather from the specialty liquor (Schwarzwalder Kirsch) in that region and distilled from tart cherries. Cherries, cream and Kirschwasser were first combined in a dessert and originated in Germany - that gives the birth of our blackforest cake today!

Having moved to its new location at Rendezvous Gallery from Middle Road, the interior decoration is dedicated to bringing the German ambience and experience to Singaporeans. Spotting a cosy setting, can the food justify the calories?

Palmbraeu Export | S$16/++

It is probably the rudest thing not to order some alcohol during a German meal so there we go some beer to kickstart the evening! Do note that at the time of dining, the restaurant was in the midst of having draught beer at the restaurant but these bottled gems did the trick as well!

Snack Paradise | S$18/++
Allowing a choice of up to three types of starters, this would be a good platter for sharing among two to three people. We went for the sausages, pork belly and meatballs with each impressing our palates. The lovely crackle on that pork belly made it an amicable affair and we could not ask more from that golden brown crispy skin. The beef and pork meatballs were also drenched in a house-made salsa that tasted rich and robust with bold flavours.

From Korean Fried Chicken to Patbingsu, it is almost impossible to run out of ideas in the F&B scene in Singapore as we consistently witness new trends emerging. While I am typically not a person who chase after trends, it is always good to stay in the know as dining concepts seem to evolve quicker than technology - before you realise it, it is already entering the obsolete phase.

For those who love their stews, rejoice as Masizzim is the latest opening at 313 Somerset. With a name that interprets delicious (masi) and stew (jjim), you know you are in good hands with their hearty pots of meat. 

Rice Ball (Anchovy or Tuna) | S$8++/each

No, you do not get served rice balls but you are supposed to do-it-yourself! Served in a large bowl, the medium-grain white rice comes with Korean black rice, barley, seaweed crumbs and crushed chilli padi. Upon service, you are supposed to put on the disposable gloves, mix the ingredients well and mould them into rice balls!

A bowl can typically make into about five golf-sized rice balls (slightly larger than these shown) but we were told that a good benchmark to mould your rice balls is to make it into a bite-size so you can pop it in one mouth! 

This is a popular snack in Korea and apparently its origin came about when Koreans used leftover rice and ingredients and made them into rice balls for travel food or lunchbox additions. This was more on providing basic sustenance food rather than creating something fanciful but it is fast becoming talk of the town now!

Personally I preferred the anchovy version where the crispy anchovies juxtaposed the al dente grains, resulting a delightful crunch with each mouthful. You would then be hit by an unexpected heat from the crushed chilli padi which are innocently hidden - well, literally speaking, you would have massaged it in yourself!

The tuna version saw a fair share of fans at the table as the slightly damp rice balls were robust in flavours due to the tuna mayonnaise striking a good balance with the fried kimchi. While the variation in textures from the anchovy rice ball struck a chord with me, the tuna rice ball was equally impressive.

Verdict: 8.0/10

Beef Rib Stew | S$18/++

The Australian beef short ribs was cooked beautifully, first with a pressure cooking for 40 minutes before being simmered for six hours for the protein to be broken down. The flavours were intense and robust to say the least, with the meat falling off the bone tender. That rich brown gravy contained all the essence of the beef and was nicely absorbed by the Korean rice cakes that come with it. 

For the beef and pork stews, you have a choice of either soy or spicy (up to four levels of heat) flavours. It also comes with noodles with an option of Korean udon or glass noodles - my personal preference was the glass noodles which was thinner and flat, thereby absorbing the sauces better than the udon. 

While we had the individual portion, you can have the double portion at just S$32/++, definitely enough to feed two to three pax.

Verdict: 8.0/10

Spicy Chicken Stew | S$16/++

With the beef stew being my favourite, the second ranked pot would have to be the spicy chicken stew that comprised assorted parts marinated overnight for the flavours to be fully imparted. While the chicken pieces were also succulent, it was slightly shy of the perfection that the beef counterpart displayed. Nonetheless a very good and appetising rendition for those who love their spicy food!

Verdict: 7.5/10

Pork Rib Stew | S$16/++

Both the pork rib and chicken stews also come in double portions at S$29/++. While we enjoyed the depth in flavours of the soy-based chicken stew, it came across slightly dull compared to the spicy chicken and the more robust beef rib stews. I also found the meat less tender compared to the beef which might have been due to the longer cooking time for the latter.

Verdict: 7.0/10

Tomato Cheese Kimchi Pancake | S$13/++

Almost pizza-like, the tomato-based pancake comprised kimchi and minced beef topped with mozzarella and chopped basil. It was almost a fusion dish between the Italians and the Koreans but the flavours were spot-on, not forgetting the lovely crisp ends. The melting mozzarella added depth and intensity to the dish while balancing the alkalinity from the kimchi.

Verdict: 7.5/10

Potato Pancake | S$12/++

A must-try dish for carb-lovers, I enjoyed the crispy-chewy pancake that was stuffed with potato and served with the house-blended dipping sauce that would add flavours to the dish. The potato pancake standalone was done beautifully for its textures but I would recommend that sauce for the flavours that would complement - slightly acidity and heat. 

Verdict: 7.5/10

Squid & Leek Pancake | S$14/++

The dish was well-executed and for those who have tried cooking squid would agree that getting the cooking time right is critical. This was tender and nothing of that rubbery texture with nice crisp edges and fragrance from the leeks. Go ahead and dip it in the same blended sauce for added flavours to make this a perfect side dish. All that is lacking is a pint of beer! For this pancake and the potato, I found that the sauce is a critical component to enhance flavours else it would have been relatively pale on its own.

Verdict: 7.5/10

For some of the spicy dishes, do go for their signature Sikhye Jar at S$9.50/++ to help quench thirst and the heat. It is a traditional Korean beverage brewed in-house from malt barley and rice.

While Massizzim may be new to the F&B scene, the owners are not. Many would be more familiar with their other brand, Chir Chir just next door who specialises in Korean Fried Chicken. Spotting a similar casual dining experience with a minimalist interior design such as their textured grey walls, dark wood tables and concrete flooring. Do not forget to watch out for K-pop favourites playing on the wall-hung TV sets and to save you the hassle of calling for attention, there is a service buzzer on each table!

Overall, it was a good experience and despite their recent opening on 24 Sep 2015, the team seems very well-oiled in operations as service was very smooth not just for our tables but also those beside.

Overall Verdict: 7.5/10

Masizzim

#B3-02, 313 Somerset

313 Orchard Road

Singapore 238895

Tel: (65) 6509 5808

Website: https://www.facebook.com/masizzimsingapore

When it comes to steakhouses in Singapore, few realise the gem in Long Bar Steakhouse amidst the lush greenery and colonial building of Raffles Hotel. The Long Bar would be no stranger to most, even tourists as bartender Ngiam Tong Boon first created the nation's iconic Singapore Sling a century ago in 1915. 

Located adjacent to the Long Bar is this inconspicuous-looking steakhouse that was established back in 2000. Specialising in grilled prime cuts of Australian and US beef, quality seafood and a variation of appetisers, guests can expect a warm greeting, literally, from the open kitchen that anchors the restaurant. 

Many might not be familiar with the Tomahawk steak but you would probably have tried it in its other rendition, the rib-eye steak. The difference lies in the impressive display of the entire Frenched bone-in for the Tomahawk though it offers the exact same cut as the rib-eye. 

Resembling the Tomahawk axe which thereby gives the steak its name, it is not common to find this in steakhouses given the relatively expensive price tag. More importantly, not many chefs can prepare such a large piece of prized meat well and therefore do not offer it on the menu. The Long Bar Steakhouse offers this only for the month of October 2015 due to the exclusively limited quantity available. 

Let us get started on a gastronomic journey!

Complimentary bread

We thought that the service started somewhat shaky with the complimentary bread served somewhat disappointing. If anything, one would expect warm bakes to be served to assure diners that food are prepared fresh.

Long Bar Steakhouse Sampler | S$48/++

The classic starter at the steakhouse is this sampler set which comprised the Dungeness Crab Cake, Seared Scallops and Scottish Smoked Salmon. 

Cooked perfectly with a light char on the surface, the execution was done just right, retaining firmness in the delicate scallop. The generous slice of smoked salmon was a delight and accompanied with some greens, helped adjusted one's palate for the next star appetiser - the more flavourful crab cake.

The crab cake differentiated strongly with its freshness and more importantly the lovely curried celeriac remoulade which gave a hint of spice and creaminess to it. The robust and depth in flavours in the crab cake helped prepared our expectations for the savoury main coming up!

Verdict: 8.0/10

Tomahawk Steak Special | S$265/++

Coming in at least 1.7kg heavy, it is a special only for the month of October 2015 and falls on the steakhouse's premium list of cuts. Air-flown from Australia, the grain-fed tomahawk has higher marbling than the usual grass-fed renditions.

With at least two inches thick, the steak was placed on the grill for about five minutes on each side for the lovely grill lines and also to help get that lovely crust on the surface. It is then moved into an oven to cook for additional 20-30 minutes before allowing the steak to rest for at least 10 minutes. This helps to retain a juicy core after getting it to the desired medium-rare level. 

Lightly seasoned with just salt and pepper, it allows the natural flavours of the beautiful steak to shine. The execution of the cooking was perfect, with no room for error as everyone at the table enjoyed at least three thick slices of the steak. The lovely pink colour spotted upon service lifted a smile on everyone's faces instantly. The marbling on the steak made it almost a melt-in-the-mouth affair with charred crisps on the edges that got me completely smitten. 

One Tomahawk steak is good to share among two to three pax as you get about 800 grams nett of meat so it should feed everyone nicely. Apart from the perfectly done steak, the sides such as sauteed broccoli, french fries with truffle salt and mac & cheese were companions to a star. The side orders are all priced at S$9/++ each and also include mashed potato and asparagus with sun-dried tomatoes.

As with any upscale steakhouses, wine-pairing is almost a given so do check with the service team on how best to complement your steak.

Verdict: 9.0/10

Cheesecake | S$20/++

Served with mixed berries and a nicely scooped raspberry sorbet, I liked that the richness of the cheesecake did not overwhelm, especially after a heavy main. On a separate occasion, I would generally prefer a creamy and rich cheesecake but this light version suited the course well. The freshness and tang from the berries, particularly from the raspberry sorbet cleaned our palate. A very tropical dessert that was elegantly plated to conclude an evening of gorgeous calories.

Verdict: 8.0/10