Culinary Foods – my 2nd dining experience

Culinary Foods – again. My second time in 2 months.

I really liked the place, the last time around.

This time round, a lot of disappointments but a few great surprises.

Once seated, we asked for Iced tea because we loved it the last time. Sorry – No ice tea! That put us off. However, we were offered coolers – either Sky or Strawberry. We ordered both.

O Boy – our disappointment was immediately forgotten after a sip of the coolers. Absolutely refreshing. The Sky cooler is with Blue Curacao. It’s a tough choice between the two, but if I had to pick one, it would be the Sky cooler. It’s uplifting as well as light at the same it.

Strawberry cooler n Sky cooler

Strawberry cooler n Sky cooler

Our starters too were great. Ordered a Butter Garlic fish and a Shanghai Paneer.

For a paneer starter, the server suggested Hakka but I was keen to try the Shanghai. I was not let down. Infact, it was so much better than what I expected. Hugh chunks of paneer and some veggies in an absolutely flavour-packed thick-ish sauce.

Shanghai Paneer

Shanghai Paneer

The fish was good though bland. Would have preferred it with some more flavour, but still hubby said it was good the way it was.

Butter Garlic fish

Butter Garlic fish

Then came the downsides – We ordered two continental main courses. As I am not too fond of Chinese cuisine, I came to Culinary Foods for their continental fare. Imagine to my complete dismay, I was told there is no continental fare being served as the chef was not in! Hellooooo……I don’t want Chinese! I would have appreciated it if I was told that when we sat at the table and placed our first order. What to do?

I ordered 2 desserts.

The Apple Crumble Pie was not available! Again something I want was not available. Oh – I felt so bad. Settle for the Dutch Chocolate Truffle and Blueberry Cheesecake.

The Chocolate Truffle was light, melt in the mouth and a thorough delight. The Blueberry Cheesecake was good. Being a chocolate addict, the preference between the two was an easy one.

Dutch Chocolate Truffle

Dutch Chocolate Truffle

Blueberry Cheesecake

Blueberry Cheesecake

Hubby was not too happy about ordering Chinese. As much as he loves Chinese, his heart too was on the continental fare. So he settled for another Chinese starter – Chicken Drumsticks Chilly Garlic.

The Drumsticks were good, but the whole meal towards the end left us with a bitter taste in our mouth and hearts.

Chicken Drumstick Chilly Garlic

Chicken Drumstick Chilly Garlic

Did I like the food – yes.

Will I dine here again – yes. But I shall call and confirm if complete menu is available before reservation.

Recipe – Chicken Stewed Rice

Chicken stewed rice

Chicken stewed rice


2 cups Chicken stock

2-3 tbsps. Cornflour mixed in little water – to get a dripping consistency.

1 spring onion – diced into big pieces

some finely chopped spring onion greens

1/2 green capsicum – diced into big pieces

2 finely chopped green chilies

salt as per taste

1 tsp soy sauce

1 garlic pod chopped finely

1/4 tsp garlic paste

1-2 tbsps oil

8-10 pieces boiled chicken – boneless

1 tsp finely chopped coriander leaves

1/2 cup boiled rice



1. Warm oil in a vessel.

2. Add chopped garlic. Add garlic paste. Fry on a slow flame for a few seconds.

3. Add diced onions and capsicum. Cook on a medium to slow flame for a couple of minutes or till onions are slightly translucent.

4. Add green chilies.

5. Add boiled chicken and cook on slow flame for a couple of minutes again, till all the flavours are infused.

6. Pour in the soy sauce. Mix.

7. Add chicken stock and bring to a boil. Add salt as required.

8. Add in the coriander leaves. Cook for 3 minutes on a medium to high flame.

9. Add in the cornflour batter gradually, stirring continuously till gravy starts to thicken. On a medium flame cook gravy till required consistency is obtained.

10. Garnish with onion greens.

This gravy is then mixed with boiled rice and served immediately.


My notes:

For chicken stock – take boneless chicken, water, celery stalks and salt. Cook till chicken softens. Discard celery. Use stock as well as chicken for above recipe. Even plain water can be used as stock. just increase the time to cook in step 5 and 7 by a minute or two each. There will be a small difference in taste only.

Chicken Stewed Rice

Chicken stewed rice

Chicken stewed rice

Made this last night for hubby’s dinner.  I made some extra stew so that it could be had again. But, no such luck – but I’m happy. Basically chicken stewed rice is rice dunked in chicken stew. Its one of the easier Chinese dishes to make. Below is just the photograph of the chicken stew.

Chicken stew

Chicken stew