M. Matsumodo Grocery Store (Shaved Ice)

Hawaii had its ups and downs.  Everything from decent to bleh food, and jumping out of an airplane.  Matsumodo Shave Ice from the M. Matsumodo Grocery Store was an absolute up.  

Another location frequented by tourists and locals alike, Matsumodo-son clearly knew what he was doing.  My wife insisted that we make the trek more than once, and together we tried mango, piña colada, lilikoi, lemon, sour li hing mui, coconut, sour apple, and pickled mango.  All with soft serve in the bottom.

A tip, pay the quarter for the plastic protector you see above.  It is worth its weight in a quarter.  This shaved ice institution has earned its stripes, and I would highly recommend getting at least one sour flavor to break up the incredibly sweet, sweet ones.  Our favorite was the Sour Li Hing Mui.  


Wondering what Sour Li Hing Mui is?  It's salty, dried plum.

Matsumodo Shave Ice at M. Matsumodo Grocery Store
66-087 Kamehameha Highway  
Haleiwa, HI 96712
(808) 637-4827
5 of 5

Pacific Pie Company

There is nothing bad to say about Pacific Pie Company.  You may incorrectly assume it is something like A La Mode Pies or Serious Pie, either related to American Pies or Pizza Pies.  Nope.  Pacific's Pies are of the Australian savory meat pie variety, and they are perfect.  The crust, the innards, there is nothing wrong with them.  And they are reasonably priced.  Their pasties and sausage rolls are good too, but it's hard to want anything but one of their perfect little meat pies.

The pies were so delicious we brought a number of the frozen ones home (and if you follow the directions, low oven heat for a little bit, they come out just as good).  My wife enjoyed the chicken and mushroom pie, and she doesn't like mushrooms.  I don't drink, nor enjoy the taste of beer, but the beef stout pie was delicious.  The classic beef pie, and sunday roast lamb were also memorable.  You cannot go wrong with any of the pies.  

This beet side salad also provided a punch of flavor and was well prepared and seasoned.

And then there were the sweet pies.  No complaints, though I wouldn't go out of my way for them - I would just get them when I was visiting the Pacific Pie Company to pick up a pot pie.

Key Lime Pie

Chocolate Cream Pie

So what's the verdict?  Isn't it obvious...


Pacific Pie Company
1520 SE 7th Ave
Portland OR 97214
503-381-6157
5 of 5

Iggy's at the Hilton Singapore

Iggy's is listed as one of the top 50 restaurants in the world according to Restaurant magazine.  Passing through town, it was impossible not to indulge.  The restaurant is very small, and reservations are a must.  You are given a "Gastronomic Menu" reflecting their seasonal menu on the weekend and this prix fixe is your only option.  Weekdays there is a slightly less expensive "Dinner" prix fixe menu.  Here was mine:

           -Eel

Avurga, Yuzu, Silver

           -Sea Urchin

Cauliflower, Abalone, Shiso

           -Chlorophyll

Sea and Soil

           -Sanma

Wild rice, Olives, Thyme

           -Pigeon

Beetroot, Hickory, Lentils

           -Epoisses

Yukon gold potato, Winter black truffles

           -Cantaloupe

Raspberry, Peppermint

           -Watermellon

Pepitas, Goat's cheese, Milk ice cream


It was one of the best meals I've ever had.  However, it was not "better" than the best meals I've ever had.  It did have some of the best courses that I've ever had.  This is an interesting dichotomy.  Here are the details:

First, there were two bonus courses at the beginning of the meal.  These courses were, in a word, outstanding.  Iggy's "sushi," a toro, wagyu (possibly Kobe) beef, and beautiful seasonal white fish (not white fish, but a white fish with which I could not pick out of a lineup - possibly Bonito fish) was phenomenal.  The pieces were not served on rice, but "gnocchi" in the loosest of senses.  It was more a cracker, though it's hard to make "cracker" sound fine dining.  These gnocchi exploded with flavor in your mouth, and gave a crunchy textural contrast to the soft fish and beef that was most welcome.

In addition, here is a "bonus" salad course:

The eel course was smoke infused with an upturned "bowl."  I don't normally buy into this gimmick, but the chef was able to infuse a great deal of smokey flavor into the eel and caviar, making the dish a complete success.  

Sadly, however, the sea urchin was not on the same level.  I first tasted the sea urchin and gel-like broth.  Independently they were a little disappointing.  When eaten together, they ceased to be disappointing, but only arose to "good," and additionally disappointing, the shiso flavor was really not present.  Even sadder, I neglected to snap a shot of it.

Chlorophyll, however, was spectacular.  If you were going to have a disappointing dish, go ahead and put it before this dish.  You quickly forget all about it, since this was the single best vegetable/vegetarian-friendly dish I have ever eaten.  It had no salt, creme, or stock added, according to the server.  It was, in a word, plants.  The amount of flavor that Iggy was able to get out of plants was amazing, and the roasted buckwheat seeds about stole the show.  They were so salty and delicious, it was hard to pay attention to the okra, seaweed, and other elements.  With each bite, however, you were reminded of just how harmonious this dish was.  I don't know how it would impact it, but I for one would have enjoyed a few seabeans in this dish - not to say it wasn't individually a five of five.

Another example of the nice textural touches within the dish were puffed rice pieces amid the wild rice that accompanied a perfect medium sanma.  The thyme was nice, but the sprig included on the dish would have blown out anyone's palate.  While pretty, frying it to a crisp and diffusing some of the thyme flavor, or transforming the ingredient in some other way would have been a better option.  Since the oil on the plate was already infused with thyme, you wouldn't lose anything.  This is a minor complaint, a garnish issue, but to me it is the difference between a great meal and a perfect meal.

Pigeon.  Why it wasn't called squab, is beyond me.  The woman next to me commented, pigeon, I don't think I want pigeon.  What she wouldn't have known would not have hurt her.  She probably would have gotten the dish, eaten it, declared it was the best squab she had ever eaten, and then later in telling her friends would have found out squab is actually pigeon.  Technically, again, the protein was cooked perfectly.  The lentils, of all things, about stole the show though.  They had this almost intoxicating, berry flavor that paired perfectly with the beetroot that was infused with a nice delicate smokey flavor.  Throw on that the pickled treatment that a few pieces of beet get, with micro-beet greens and you have another winning dish.  

The potatoes and cheese.  My goodness.  They were irresistible, with the truffle adding this magnificent earthy "umami" flavor.  I don't use the word umami lightly, or to be trendy.  This dish just had it.  This dish showed how amazing potatoes can be, and made for the best "mashed" or "scalloped" potatoes I have ever eaten.  

The (former) pastry chef, really had a stroke of brilliance when he created this cantaloupe soup.  It was like an injection of cantaloupe, so much flavor you might as well have stuck it straight into your veins with a needle.  In addition, I'm sure this is a fine dining trick, but to freeze and break apart individual raspberry cornels shows both patience and ingenuity.  Absolutely loved it!

The final dessert (or so you think), had a goat cheese infused vanilla ice cream.  The woman next to me (a different woman from the last time) declared, oh, goat cheese, I don't like goat cheese.  The chef convinced her to give it a try, and she gobbled the whole thing down.  The goat cheese wasn't prominent, but used to break up the sweetness of the ice cream.  The watermelon and pepitas were just winners.  

When you think you're done, they bust out a chocolate box.  I said yes to every one, after consulting with the pastry chef and him telling me that he would absolutely take one of each chocolate in my place.  The apple-flavored piece was outstanding.  I was glad to have grabbed one of each, because I wouldn't have grabbed the apple chocolate if I had only picked 2 or 3.  The white chocolate with pink peppercorn was good enough, and my least favorite was the pistachio (which would have been my first choice).  They had some delicious caramels, truffles, and macaroons.  I guess picking a least favorite was like picking a least favorite child.

I enjoyed my experience at Iggy's.  It was expensive, fine dining anywhere in the world expensive-expensive.  Do I think it was worth the price tag?  Yes.  I would strongly recommend it for a special occasion or business meeting.  Do I think given Singapore's food culture, that it is wise to spend some 50 times the cost of average fare on a single dinner?  Well, that's a tougher one.  I think in a nutshell that this is what cost Iggy's the last half of a "star" to me.  While the meal was fantastic, at the price (in Singapore), it needs to be perfect and it wasn't perfect. The wonderful staff really does lift your experience as well, each member is knowledgeable, friendly, and on task.  If your paradigm is Panda Express for Asian food, this will blow you away!


Iggy's

The Hilton Hotel

581 Orchard Road Level 3 
Singapore 238883 
Tel: +65 6732 2234 
Email: marcom@iggys.com.sg
*Google has not updated the address from the Regent Hotel - Beware!
4.5 of 5

a la mode pies

pies.  delivery.  YES!

a la mode pies has quickly become a favorite in my house.  my wife is an excellent baker, and her pies are top notch.  every now and again though, it's nice to not have to put forth any effort.  it's even nicer to not have to put forth any effort, and to have it delivered.  welcome, a la mode pies.

the pie above was how it all started.  my friend's girlfriend loves key lime pie, but he was concerned that he neither had the time, nor skill to make a good one.  so, he did some googling and found a la mode pies.  he ordered it to surprise her, and it was "the best key lime pie they ever had."  he decided to surprise her family and bought another one - through happenstance it was delivered to my home, and my wife and i just sat and looked at it.  this guy (below) brought it. turns out, he is chris, or "the pie guy," or in other words - the owner. good for you dude.

fast forward, to a little pie night, and the couple came over and we all split the below cherry pie.  the cherries were tart and the pie was excellent.  the crust is a little doughy and a little crisp, which is just how i like it.  it also looked just like the website advertised - a nice plus if you plan to order one for the office or a party.

i have to admit that i'm not on the organic bandwagon, but chris touts fresh, mostly organic ingredients, hand made pies, etc etc.  they are very good.  and it's local.  and they deliver!  sure, $25 is a little steep, but then again - 1., it's delivered! and 2., you pay $5 for a single slice at a restaurant, so why not $25 for 8 slices worth?  if you're not convinced, here is a link to places that serve the man's pies.  go try a slice.

5 of 5
online only:
http://alamodeseattle.com/index.php?route=common/home