The Pregnancy Excuse – Andie Mitchell

As of yesterday, I’m halfway through my pregnancy. It hasn’t been the easiest or most comfortable few months of my life, but I realize how incredibly fortunate I am to have had a normal and uneventful experience thus far. All of the nausea, exhaustion, and the aches and pains of the first trimester feel completely worth it when I think of holding our perfect baby boy at the end of this summer. But as much as I’ve enjoyed carrying our baby, I realize too that I’ve been using my pregnancy as an excuse to give into overeating, caving to dessert multiple times a day, and being pretty sedentary. I find myself justifying every bad habit with, “Why not? I’m pregnant!”—as if it will be easier to get on track once our baby boy arrives.

soft serve

buffalo chicken pizza

Of course, being pregnant isn’t a nine month vacation from discipline and taking care of ourselves. The rational part of me knows that this is the time to eat healthfully and now is the time to work on building productive, sustainable habits that will carry me through baby’s birth. It’s also time to practice self-compassion, I know, without letting the idea of being kind to myself twist into meaning: letting go of my deeper desire to eat well and move my body. I notice that I’m getting a little impatient, telling Daniel, “I wish the baby was here,” once a day. But as long as he is still taking his time growing strong, I’m going to try to use to the next few months to strengthen my discipline and practice healthier and more productive routines.

Has anyone else struggled with this? The fatigue can make it so tough to flex that willpower muscle and to muster the energy to get things done. Do you mothers have any tips or experience that you think could help a first time pregnant lady?

7 Chocolate Treats for Under 200 Calories 12WBT

A little chocolate never hurt anyone! In fact, the occasional treat is a must when you’re striving for balance. Here are seven delicious treats that won’t pack a calorie punch.

Also read: 5 Desserts Under 200 Calories

1. Chocolate-coated strawberries

Serves 2

To get this under 200 calories per serve, take a punnet of fresh strawberries (around 250g) and dip into 50g of melted dark chocolate (just enough to coat each strawberry). Refrigerate until chocolate is firm. Divide between two plates.

2. Yoghurt with chocolate flakes

Serves 1

Take half a cup of low-fat Greek yoghurt and top with two chopped strawberries and 15g of grated dark chocolate (roughly two small squares, or one big Lindt square). If you can, use a fine grater as this will create a dusting that feels plentiful, but keeps you under 200 calories per serve!

3. Chocolate bananas

Serves 1

Cut half a banana into 3 to 4 thick slices, and skewer each slice with a toothpick.

Dip the lower half into 25g melted dark chocolate (minimum 80% cocoa solids). Freeze until the chocolate has hardened.

4. Fruit kebabs

Serves 1

Alternate sliced banana, halved strawberries, melon and watermelon cubes on a large skewer. Place on a large tray, and drizzle with 25g melted dark chocolate. Pop in the fridge until hard.

5. Mini peanut butter cups

Serves 4

Simply take 12 mini paper cases pop a teaspoon of natural, smooth peanut butter into each, then top with a teaspoon of melted dark chocolate. Make sure the peanut butter is smoothed down before you drizzle the chocolate on top.

Place in the freezer until firm. For 200 calories, limit yourself to three. They’re small but very satisfying!

6. Chocolate strawberry ballerinas

Serves 1

Chop three large strawberries in half. Sandwich the halves back together with 1 teaspoon of low-fat ricotta and half a teaspoon of hazelnut spread, such as Nutella.

7. Free 12WBT Recipe: Chocolate Puddings

Chocolate

Serves 2

Ingredients

  • 1g olive oil spray
  • 2 teaspoons cocoa powder (6g)
  • 20g fresh dates, chopped
  • 3 teaspoons margarine (15g)
  • 15g dark chocolate, chopped
  • 1 cage free eggs (59g), lightly beaten
  • 1 teaspoons plain flour (3g)

Method

  1. Preheat oven to 180°C. Spray two 1/3 cup capacity shallow ramekins with oil. Use half the cocoa powder to dust insides of the ramekins. Shake out any excess.
  2. Combine dates and 2 tablespoons boiling water in a small heatproof bowl. Add margarine and chocolate. Microwave on high for 40 seconds. Stir until chocolate and margarine have melted. Cool slightly.
  3. Stir in egg, mixing well. Stir in combined sifted flour and remaining cocoa. Stir until smooth. Spoon mixture into prepared ramekins, and place into a small baking dish. Pour enough boiling water into the baking dish to come halfway up the sides.
  4. Bake for 10-15 minutes. The mixture should be just cooked on top but still feel a little squidgy in the centre. Remove from the dish and stand for 2 minutes. Serve dusted with a tiny amount of cocoa if you like.

5 Weekday Dinner Recipes with 5 Ingredients or Less 12WBT

If we’re being completely honest, who is thrilled about cooking a big, complicated dinner on a weeknight? Between work, social and family commitments, there’s very little mental and physical time for cooking.

While for some cooking is a relaxation and joy, for a lot of people it can be chore. The trick is to make it as pain-free as possible while still avoiding unhealthy takeaway traps (here’s looking at you, pizza!).

Here are five delicious dinner ideas that use five ingredients or less, so you’re not spending too long in the kitchen.

5-Ingredient Roast Dinner

Cut 1-2 chicken breasts into large pieces and pop in an oven tray with large chunks of sweet potato and pumpkin. Add 1-2 tsp olive oil to coat then pop into a pre-heated 180° oven for 30 minutes.

Pull tray out and add one bunch of broccoli, chopped into florets. Add a little extra olive oil and season with salt and pepper, baking for another 10 minutes. Done like a dinner!

Also read: 9 ‘Healthy’ Fridge Items You Should Ditch Immediately

Easy Egg Salad

Pop a few eggs into boiling water and cook for 6-7 minutes. Drain water and rinse with cold water to cool eggs. Peel shell from eggs, rinse and drain a can of corn. Throw the corn and boiled eggs into a bowl with mixed greens and avocado.

Drizzle with 1-2 tsp olive oil and season with salt and pepper.

Mexican Bowl

Spray a small saucepan with olive oil over medium heat. Dice ½ red capsicum and add to pan, stirring often. Once capsicum starts to soften, add Mexican seasoning, stirring for 1 minute.

Rinse and drain red kidney beans and add to pan with canned diced tomatoes. Turn down heat and cook uncovered for 5-10 minutes, stirring regularly. Serve with a good chunk of avocado.

Fully Loaded Frittata

Chop 1-2 small potatoes into 2cm chucks and pop into a saucepan of boiling water. Cook until you can easily poke a fork into them. Drain water and leave to cool.

Wisk a couple of eggs in a bowl. Spray a medium frypan over medium heat with olive oil. Slice up a zucchini and add to pan, along with frozen peas, stirring regularly.

When almost cooked, add in potato, spreading vegetables evenly in the pan. Add eggs and turn down the heat slightly.

Add a sprinkle of your fave cheese, leaving on the heat until egg is cooked through. Serve it up and enjoy!

Fast Fried Rice

Spray a medium frypan over medium heat with olive oil. Add tofu, leftover cooked rice and mixed frozen veggies (corn, peas and carrots will work well), stirring often.

Once tofu starts to brown, add a splash of soy sauce or kecap manis, stirring for a further 1-2 minutes. Serve it up and top with chopped fresh red chilli for a bit of a kick!

Sign-up to 12WBT today and unlock over 1,000 recipes, including 15-minute meals! Click here for more

How To Become A Savvy Seafood Shopper In Seoul

Visiting the Noryangjin Fish Market in Seoul is a highlight of any trip to Seoul. It is easy to get overwhelmed here, especially with so many vendors hawking an array of fresh live seafood, being a foreigner, and not speaking the local language. But here’s my Noryangjin fish market guide on how to experience this specialty market at the fullest and I’ve also got a really useful tip on how to prevent getting ripped off here.

The easiest way to get here is by subway. Take the Seoul subway to Noryangjin Station (Lines 1 and 9). From Exit 1, walk over the train tracks via the overhead bridge leading to the parking lot, following the English signage. Go down the stairs to get to the market.

Note that this is the older open-air part of the market and while it’s tempting to start buying here right away, I recommend heading to the newer air-conditioned building instead.

Noryangjin Fish Market Map

Noryangjin Fish Market Map

Noryangjin Fish Market in Seoul

Noryangjin Fish Market in Seoul

Noryangjin Fish Market in Seoul

Noryangjin Fish Market in Seoul

Noryangjin Fish Market in Seoul

The older open-air part of the market.

Noryangjin Fish Market in Seoul

Noryangjin Fish Market in Seoul

Noryangjin Fish Market in Seoul

The newer, air-conditioned building.

Noryangjin Fish Market in Seoul

Noryangjin Fish Market in Seoul

Noryangjin Fish Market in Seoul

Noryangjin Fish Market in Seoul

Noryangjin Fish Market in Seoul

1. Buy your seafood.

Personally I shopped at the second floor in the newer air-conditioned building.

Shortlist the seafood that you want to eat but before you get to purchasing, then load up http://www.tpirates.com to get a sense of what the market prices here are so that you can (i) avoid getting ripped off, and (ii) haggle effectively. The website is in Korean but the listed pictures are very helpful in knowing, for example, how much a kilogram of live lobster is supposed to cost or what the typical cost for live abalone is.

The website is mobile-friendly, so scroll down to the images of people (these are vendors) and click on any of them to load the range of published Noryangjin fish market price for specific seafood.

Noryangjin Fish Market Shopping Tip

Noryangjin Fish Market Shopping Tip

Noryangjin Fish Market Shopping Tip

Can’t read Korean? No problem. Just look at the photos and take note of the listed prices.

Noryangjin Fish Market in Seoul

Noryangjin Fish Market in Seoul

Prices shouldn’t vary too much from one vendor to another, so go ahead and select the best looking seafood according to your preferences. I bought all my seafood at one go from one vendor, instead of hopping around from one stall to another. They all sell just about the same things anyway and I want to quickly eat my purchases. Haggling is expected so please don’t be shy.

Both times I managed to also specifically ask for crabs with roe. How? Many of these vendors can speak Chinese, so thankfully I was able to request my roe-filled crabs and even solicit serving suggestions. For the most part, the vendors here are really nice and will throw in freebies, like a handful of prawns or upgrade your purchase with a heavier item at no extra charge.

2. Pick your restaurant.

After paying for your fresh seafood, start heading to the row of restaurants on the second floor (at the far right, if you’re coming up from the escalator). Bring your ocean goodies into at least two or three restaurants and have them work out a cost to prepare the seafood for you. Generally there are several ways to prepare your seafood purchases, namely: steaming, grilling, made into soup/stew, served raw, and stir-frying (this one is usually with fried rice).

Noryangjin Fish Market in Seoul

Noryangjin Fish Market in Seoul

In addition to the food preparation cost, there’ll also be a basic service fee (i.e. a nominal sum that covers the use of utensils, wet naps, kimchi, dipping sauces, that sort of thing). Other item that you plan to consume along with your seafood, such as soju or other beverages, can be purchased in the restaurant and will be added to your total bill.

I’ve noticed that the prices quoted vary from restaurant to restaurant, so take your time and go with the one that you feel is most reasonable. Also, some restaurants will either charge you extra or totally refuse to cut/crack open crab shells on your behalf – so it’s good to ask first. They will provide scissors and plastic gloves upon request though.

On with food pix!

Noryangjin Fish Market in Seoul

I just had to try live baby octopus for the first time! Visually it’s disturbing, because these chopped up bits are still actively wriggling in the plate and it’s quite challenging to try pick ’em up with chopsticks. But believe you me, it’s harmless. In fact it’s crunchy and the sesame oil seasoning tastes great. Perhaps not recommended for the weak of heart, but why pass up on this rare food adventure? A few bites is all it takes.

Noryangjin Fish Market in Seoul

Grilled abalone (4 pieces for ₩10,000 market price), and a bunch of large plump cockles (which you don’t get to see at all in Singapore).

Noryangjin Fish Market in Seoul

Crab roe! :: heart eyes ::

Noryangjin Fish Market in Seoul

We requested for some of the roe to be incorporated into fried rice and this turned out to be yum-o.

Noryangjin Fish Market in Seoul

During my second visit, I tried another variety of crab which came with roe alright but it was watery. Interestingly, the crab meat was very sweet and I was told that the way to eat this crab is to dip the meat into the watery roe for a boost of flavor.

Noryangjin Fish Market in Seoul

Also had a gigantic lobster that was prepared two ways: the claws were steamed while the body was eaten sashimi-style (not shown, but outrageously delicious~).

Noryangjin Fish Market in Seoul

Last but not least, some of you may have already seen this posted on my Instagram @moonberry. This is another type of crab and while the meat wasn’t as sweet, it was adequately succulent but the grand prize here had to be the crab roe that was spilling out of the shell. I’d never encountered such a disproportionate roe to meat ratio in a single crab before! This was definitely worth it, it only cost ₩50,000 at the fish market! What an incredible bargain.

Noryangjin Fish Market in Seoul

No trip to Seoul is complete without a visit to this fish market. I went there twice and both times I had a truly enjoyable experience. On my first visit, we spent a total of ₩50,000 for two people (crab, abalone, cockles, baby octopus) and this includes the restaurant charges. On my second visit, we spent a total of ₩300,000 for eight people (lobster, two different kinds of crabs, flat fish sashimi, prawns, abalone, baby octopus, spicy fish stew) and this amount also includes the restaurant charges. O_O?! Super affordable if you ask me.

Compared to Tsukiji in Tokyo and Addiction Aquatic Development in Taipei, I’d say this fish market in Seoul is the best one I’ve ever been to. Go, go, go, and let me know how your experience there is. Share with me stories and/or photos of the magnificent seafood you have at Noryangjin Fish Market, will you? 🙂
.
.
.
trazy.com

Ultimate Activity Guide For AccorHotels Food & Wine Festival Singapore 2017

Mark your calendar from 4-12 November for AccorHotels Food & Wine Festival Singapore 2017! This nine-day celebration of taste spans across 40 restaurants and bars serving a great range of cuisines and drinks, plus delicious activities and fun masterclasses to participate in throughout this inaugural festival.

AccorHotels is the largest hotel operator in Singapore with a full brand portfolio from ultra luxury to economy, making this festival a magnificent showcase of AccorHotels’ diverse dining options and leading culinary experts. AccorHotels network includes some of Singapore’s most esteemed hotel dining rooms across the city’s most impressive collection of properties including Raffles, Fairmont Singapore, SO Sofitel Singapore, Sofitel Singapore City Centre (opening Oct), Sofitel Singapore Sentosa Resort & Spa, Swissôtel Stamford Singapore, Swissôtel Merchant Court, Grand Mercure Singapore Roxy, Novotel Singapore Clarke Quay, Novotel on Stevens (opening Oct), Mercure Singapore Bugis, ibis Styles on MacPherson, ibis Bencoolen and ibis Novena.

So as you can imagine, there has never been a festival of this grand scale that speaks to the passion Singaporeans have for food. One key highlight of the festival is the never-before access to participate in exclusive activities with Singapore’s F&B superstars across the city. Learn a few kitchen secrets from the best chefs, enjoy an interactive cooking session as a family, participate in beverage masterclasses, or spend an evening indulging in a champagne pairing dinner – with twenty different events, masterclasses and special activities lined up, you’ll be spoilt for choices. Without further ado, here’s the full guide of activities not to be missed during AccorHotels’ Food & Wine Festival.

1. Popiah Wrapping Session

Date/Time: Sunday 5 Nov, 2-5 PM and Saturday 11 Nov, 7-9 PM
Location: Ibis Singapore on Bencoolen
Price: $25 nett per pax
Registration: H6657-FB@accor.com
An interactive hands-on experience of preparing and assembling a classic Singapore delicacy, suitable for families with children. Limited to 30 pax.

2. Pasta Necklace Crafting Session

Date/Time: Sunday 5 Nov, 12-2:30 PM and 6-10 PM and Saturday 11 Nov, 12-2:30 PM and 6-10 PM
Location: Novotel Singapore Clarke Quay
Price: Any family dining with children at The Square Restaurant (applicable for food & wine menu only, menu starts from $27++)
Registration: H5993-FB8@accor.com
Join this fun-filled pasta crafting session that will bring a burst of spring colors into your home and stand a chance to win a 2D1N stay at Novotel Singapore Clarke Quay. Limited to 25 pax.

3. Latte Art

Date/Time: Sunday 5 Nov, 2:30-4:30 PM
Location: Ibis Styles Singapore on MacPherson
Price: $20 nett per pax including a slice of cake
Registration: H9411-FB2@accor.com
Experience the creativity of latte art hosted by latte art expert Ms. Tina. Limited to 10 pax.

4. Bar Apprentice

Date/Time: Monday 6 Nov, 6-7:30 PM and Thursday 9 Nov, 6-7:30 PM
Location: Fairmont Singapore
Price: $42 nett including 2 cocktails
Registration: dining.singapore@fairmont.com
Get first-hand tutelage from award-winning head mixologist Bannie Kang as she hosts this interactive cocktail class. Learn the tips and tricks to crafting your very own concoction and make new friends through this bar apprentice program which includes two refreshing tipples. Group of 8 pax minimum.

5. Gourmet Cooking @ The Garden

Date/Time: Monday 6 Nov, 2:30-4:30 PM
Location: The Garden, Sofitel Singapore Sentosa Resort &Spa
Price: $47++ per pax inclusive of Set Gourmet
Registration: H9474-FB1@sofitel.com
A 2-course cooking session for those who order the Lifestyle Set Menu at the Garden. Limited to 15 pax.

6. Cooking Session for Kids

Date/Time: Tuesday 7 Nov, 3-4:30 PM and Friday 10 Nov, 3-4:30 PM
Location: Ibis Novena
Price: $20++ per kid
Registration: H7451@accor.com
In this cooking lesson, kids get to make their own cookies and smoothies with healthier ingredients. While learning to bake and blend, kids can choose a set meal to enjoy alongside. Note: Two days advance booking required. Limited to 20 pax.

7. Frappe Workshop

Date/Time: Tuesday 7 Nov, 2:30-4:30 PM
Location: Ibis Styles Singapore on MacPherson
Price: $20 nett including savory treats
Registration: H9411-FB2@accor.com
Latte art expert Ms. Tina and Chef Louie demonstrates how to prepare this delicious icy coffee drink.

8. Chocolate Making with Cacao Barry Academy

Date/Time: Wednesday 8 Nov, 1-6 PM
Location: Fairmont Singapore and Swissotel Singapore
Price: $80 nett per pax
Registration: dining.singapore@fairmont.com
This special event features a visit to the Cacao Barry® CHOCOLATE ACADEMY™ featuring a chocolate factory tour and an interactive demonstration on the art of creating a Crémeux base by Fairmont Singapore’s Executive Pastry Chef, Sebastien Cocquery-Beraud. After which, get creative with a hands-on session of cocktail- and tapas-making at Anti:dote conducted by the bar’s talented newlyweds – Head Mixologist Bannie Kang and Chef de Cuisine Tryson Quek. Limited to 20 pax.

9. Peranakan Cooking Session

Date/Time: Thursday 9 Nov, 3:30-5:30 PM
Location: Swissotel Merchant Court
Price: $35 nett per pax with tasting
Registration: dining.merchantcourt@swissotel.com
Executive Chef Louis Tay, who beat out 29 other countries and took the gold for Singapore in the Culinary Olympics 2016, leads this cooking session where participants learn how to make 3 Peranakan dishes, assisted by Sous Chef Lok Jun Wah. Limited to 50 pax.

10. Auchentoshan Taste Experience

Date/Time: Thursday, 9 Nov, 6-8pm
Location: SO Sofitel Singapore
Price: $30 nett per pax
Reservation: 8655@sofitel.com
An interactive cocktail workshop where guests are invited to concoct their very own cocktails. Each ticket comes inclusive of 3 specially prepared cocktails for participants to enjoy.

11. Singapore Sling Masterclass

Date/Time: Thursday 9 Nov, 6:30-8 PM
Location: Novotel Singapore Clarke Quay
Price: $25 nett per pax
Registration: H5993-FB8@accor.com
Led by a guest bartender from the Long Bar at Raffles Hotel, the birthplace of Singapore Sling, learn the secrets of how to shake, stir, mix, and create this iconic cocktail by the Singapore River. Limited to 30 pax.

12. Chocolate & Champagne Xperience

Date/Time: Friday 10 Nov, 7-10 PM
Location: SO Sofitel Singapore
Price: $198 nett per pax
Registration: H8655@sofitel.com
An introduction to the luxurious world of chocolate and champagne, followed by a decadent champagne pairing dinner with a playful chocolate dessert for a sweet ending. Limited to 40 pax.

13. Latte Art Making with Sarnies Coffee

Date/Time: Saturday 11 Nov, 11 AM – 1 PM
Location: Novotel Singapore on Stevens
Price: FREE ENTRY
Registration: http://latteartmakingclass.peatix.com
Our local coffee partner Sarnies shares techniques on how to skilfully pour decorative works of art into your cup of latte. First come first serve.

14. Parent and Child Thai Cooking Class

Date/Time: Saturday 11 Nov, 12-2 PM
Location: Novotel Singapore on Stevens
Price: $45 nett for 1 parent and 1 child under 12 (Additional adult at $25 nett)
Registration: H9543-FB3@accor.com
Get ready for a fun afternoon of culinary bonding time between parent and child in this interactive cooking session held at Le Balcon (sheltered outdoor area). Limited to 25 pax total.

15. Parent and Child Mediterranean Cooking Class

Date/Time: Saturday 11 Nov, 12-2 PM
Location: Novotel Singapore on Stevens
Price: $45 nett for 1 parent and 1 child under 12 (Additional adult at $25 nett)
Registration: http://parentchildcookingclass.peatix.com
Chef Janne leads this Mediterranean cooking class for a fun afternoon of culinary bonding time between parent and child. Limited to 25 pax total.

16. Ice Cream Pop-up – Learning how to make local ice cream

Date/Time: Saturday 11 Nov, 12-3 PM
Location: Novotel Singapore on Stevens
Price: FREE for all guests who enjoyed the brunch/lunch at Food Exchange
Registration: H9543-FB3@accor.com
Supplement your weekend family brunch with this pop-up event with local ice cream maker Momolato. Limited to 50 pax.

17. Chocolate Demonstration & Workshop

Date/Time: Saturday 11 Nov, 2:30-4:30 PM
Location: Sofitel Singapore Sentosa Resort & Spa Garden
Price: $28++ including a box of 6pcs pralines
Registration: H9474-FB2@accor.com
For an afternoon of chocolate indulgence, join Sofitel Singapore Sentosa’s very own chocolate chef as he demonstrates the art of making chocolate to participating guests. Limited to 20 pax.

18. Family Cooking Session

Date/Time: Saturday 11 Nov, 3-5 PM
Location: Novotel Singapore Clarke Quay
Price: $25 nett per pax
Registration: H5993-FB8@accor.com
Led by Chef Kishen Ramachanran, learn how to prepare food that is tasty, easy to cook, affordable, sustainable and using easy-to-find ingredients all at the same time. Enjoy for a delightful afternoon on how to cook tasty local dishes with a twist: Chicken Rice Arancini and Chili Crab Burger. Limited to 30 pax.

19. Local Flavored Tea Appreciation

Date/Time: Saturday 11 Nov, 3-5 PM
Location: Novotel Singapore on Stevens
Price: FREE for all guests who enjoyed the brunch/lunch at Food Exchange
Registration: http://teaappreciation.peatix.com
Our local tea partner ETTE Tea Company reveals how the the Novotel and Mercure Blend teas are being made of Kebaya Blue and Gewurztraminer Wine Flavored Teas. Participants will also get to taste local flavored teas such as Nasi Lemak, Chicken Rice, Ice-Kachang, Mango Sticky Rice, and Lychee. Limited to 25 pax.

20. Wine and Cheese Pairing

Date/Time: Saturday 11 Nov, 5-7 PM
Location: Novotel Singapore on Stevens
Price: $45 nett per pax
Registration: http://winecheesemasterclass.peatix.com
Indulge your palate in this wine and cheese pairing masterclass. Limited to 50 pax.

In order to accommodate everyone comfortably in each activity, the number of participants are limited so to avoid disappointment, please book your spots early! For more details and information, visit the official Food & Wine Festival website and subscribe to the festival newsletter for the most up-to-date news.

With such a diverse range of activities and masterclasses to enjoy with your family and loved ones, the second week of November promises to be fun-filled and exciting. Over the next few weeks, I will also be sharing other interesting highlights of this festival – including exclusive giveaways (Dinner Vouchers! Staycation!) that you must not miss on my Instagram, so if you haven’t already, please follow me on social media: Instagram @moonberry | Facebook @MBxMB.


Disclaimer: The Moonberry Blog shall have no liability for the accuracy of the information published in this post and cannot be held liable for any third-party claims or losses of any damages.

Special Set Menus Exclusive to AccorHotels Food & Wine Festival 2017

To celebrate AccorHotels’ inaugural Food & Wine Festival across its 40 restaurants and bars from 4–12 November, participating hotels will showcase a special set menu exclusive to the nine-day festival. If you’ve been meaning to dine at some of these esteemed hotel dining rooms or enjoy some tasty tipples at hotel bars, don’t miss this opportunity and secure your reservations ASAP.

Offered only during the festival period, a set menu comprises a 3-course meal (tasting/buffet for one course) AND a glass of wine for dinner. The set menu prices will whet your appetites already: lunch set menus are priced at $15++, $27++, and $47++ while dinner set menus are priced at $27++, $47++, and $67++.

Here are the participating hotels offering a special festival set menu for your enjoyment.

Lunch: $15++, Dinner: $27++
Ibis Style on MacPherson
Ibis Bencoolen
Ibis Novena

Lunch: $27++, Dinner: $47++
Novotel Clarke Quay (lunch: tasting portion)
Mercure Bugis (2-course lunch/dinner set menu)

Lunch: $47++, Dinner: $67++
Fairmont Singapore
Swissotel The Stamford
Swissotel Merchant Court (Buffet)
SO Sofitel Singapore
Sofitel Sentosa Resort and Spa
Sofitel Singapore City Centre
Grand Mercure Singapore Roxy
Novotel and Mercure Singapore on Stevens


Taste of Singapore lunch set menu with free flow soft drinks, at Kopitiam – Swissotel The Stamford.


3-course lunch set menu with a complimentary glass of house wine, at Anti:dote – Fairmont Singapore.


3-course lunch set menu at Jaan – Swissotel The Stamford.


3-course organic bento dinner set with a complimentary glass of Mikuni sake, at Mikuni – Fairmont Singapore.

With more than a dozen participating hotels and over 100 chefs across the AccorHotels network, this festival is an excellent way to experience the very best flavors of the city over the span of nine days. Additionally, diners will be able to collect stamps in a festival Foodie Passport that will not only open up a world of flavours but give them the chance to win trips to other foodie destinations within the global AccorHotels network.

All participating restaurants and bars will be listed in this Foodie Passport and diners must collect at least 5 stamps on the passport to qualify for the sweepstakes. How to collect a stamp on a Foodie Passport? The following criteria must be fulfilled:

1. Dine at participating restaurants and bars.
2. General Diners: 1 stamp
3. Loyalty (Accor Plus/Le Club/FAR Card) Members: 2 stamps; plus paying via Mastercard: 3 stamps.
4. Diners must retain their receipts for verification purposes.
5. At a participating restaurant: stamps will be given for festival menu.
6. At a participating bar: minimum spending of SGD20 required to receive 1 stamp; maximum of 4 stamps.
7. Foodie Passport must be completed by 12 November 2017.

For more details and the full list of participating restaurants and bars, visit the official Food & Wine Festival website. Do subscribe to the festival newsletter too in order to receive the most up-to-date news and other festival promotions.

There are exclusive giveaways (Dinner Vouchers! Staycation!) that you must not miss on my Instagram right now, so if you haven’t already, follow me on social media: Instagram @moonberry | Facebook @MBxMB. Participate in the giveaway and HAPPY EATS.


Disclaimer: The Moonberry Blog shall have no liability for the accuracy of the information published in this post and cannot be held liable for any third-party claims or losses of any damages.

Lightened Up Deviled Eggs Recipe

Lightened Up Deviled Eggs RecipeDeviled eggs are a staple for spring parties and picnics, but they are often high in unhealthy fat, cholesterol, and sodium. This version uses fewer egg yolks and adds non-fat yogurt to reduce the saturated fat and cholesterol. Herbs and spices add flavor to the filling without excess salt.

Nutrition Facts

Serving Size 1 deviled egg

Amount Per Serving

% Daily Value*

2%Saturated Fat 0.4g

Trans Fat 0g

0%

Total Carbohydrate 0.4g

Sugars 0.2g

Protein 3.1g

*

The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Yield: 8 servings

Preparation time: 15 minutes

Ingredients

  • 4 large, hard-boiled eggs
  • ¼ cup non-fat, plain Greek yogurt
  • ½ tsp chopped fresh chives + plus extra for garnish
  • ½ tsp chopped fresh dill
  • 1/8 tsp hot or sweet smoked paprika
  • 1/8 tsp fine ground sea salt
  • Pinch of ground black pepper

Directions

  1. Carefully cut the hard-boiled eggs in half. Gently remove the yolks. Place two of yolks in a small bowl and discard the other two. Place the egg whites, cut-side up on a serving plate.
  2. Add the yogurt, chives, dill, paprika, salt, and pepper to the two egg yolks. Use a fork to smash the yolks and stir all ingredients. Stir for about 30 seconds, until smooth and all ingredients are blended.
  3. Transfer the filling to a pastry bag with a star tip, or to a zip lock bag with the bottom corner cut off. Pipe an equal amount of filling into each egg where the yolk was held. Sprinkle with any remaining chives and serve.

Strawberry Muffins Recipe

Muffins make a quick breakfast when you are on the go, but store-bought varieties are often loaded with calories and saturated fat. You can make a healthier muffin when you prepare them at home. The mashed strawberries and applesauce in this muffin reduce the need for added sugar and oil. Whole wheat flour adds fiber to make them more filling.

Nutrition Facts

Serving Size 1 muffin

Amount Per Serving

% Daily Value*

3%Saturated Fat 0.6g

Trans Fat 0g

8%

Total Carbohydrate 23.8g

Sugars 9.3g

Protein 5.2g

*

The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Yield: 6 muffins

Preparation time: 15 minutes

Bake time: 20 minutes

Ingredients

  • ½ cup sliced fresh strawberries, mashed
  • ¼ cup unsweetened applesauce
  • 2 large eggs
  • ¼ cup raw sugar
  • ½ tsp pure vanilla extract
  • 2 tsp baking powder
  • ¼ tsp fine ground sea salt
  • 1 cup whole wheat flour

Directions

  1. Preheat the oven to 350 degrees Fahrenheit. Spray a standard 6-muffin baking tin with non-stick cooking spray.
  2. In a medium bowl, stir together the mashed strawberries and applesauce. Stir in the egg until all ingredients are mixed together. Stir in the raw sugar and vanilla extract.
  3. Add the baking soda and salt. Stir well until there are no longer any white clumps from the baking soda.
  4. Fold in the flour and mix just until all ingredients are incorporated into a batter. Transfer the batter to the muffin tin, filling each slot with an equal amount.
  5. Bake for 18 to 20 minutes, or until a toothpick inserted into the center of the muffins comes out clean. Let cool for 5 minutes, remove from the muffin tin and serve warm, or transfer to a wire rack to cool completely.

Cabbage and Beetroot Slaw Recipe

Beets contain phytonutrients called betalains that act as antioxidants and are shown to have anti-inflammatory properties. Betalains are sensitive to heat and decrease when beets are cooked. This recipe uses raw beets to help maintain their valuable antioxidant content. They are mixed with cabbage and carrots for a crisp slaw that makes a great side dish for cookouts.

Nutrition Facts

Serving Size 1/4 recipe

Amount Per Serving

% Daily Value*

0%Saturated Fat 0g

Trans Fat 0g

3%

Total Carbohydrate 8.9g

Sugars 5.9g

Protein 1.4g

*

The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Yield: 4 servings

Preparation time: 15 minutes

Ingredients

  • 2 cups shredded green cabbage
  • 1 medium carrot, shredded (about ¾ cup)
  • 1 clove garlic, grated
  • 1 tbsp chopped fresh chives
  • 4 tsp rice vinegar
  • 1 tsp honey
  • 1/8 tsp salt
  • 2 small beets, peeled and shredded (about 1 cup)

Directions

  1. In a medium bowl, toss together the cabbage, carrot, garlic, and chives.
  2. In a small dish, stir together the vinegar, honey, and salt. Pour the dressing over the vegetables and toss to coat.
  3. Add the shredded beet and gently toss all the ingredients. The beet will slightly color the other vegetables. Serve right away.