Where: The White Rabbit @ Dempsey Hill
What: European Food

Our dinners at Singapore surprisingly turned out to be not as good as our lunch.
We had two dinners at food courts and both the food courts were a random pick.
I knew that I didn’t have such luck when it comes to random picking, it almost always turn out to be a blah.

Seeing that it was our last night at Singapore, we decided to splurge on our last dinner.
Dempsey Hill was in our list but which restaurant to go for at Dempsey Hill was the question.
There were so many restaurants that we wanted to try but time and money didn’t allow.

So final choice was The White Rabbit.
Before I go on with The White Rabbit, you really must put Dempsey Hill in your itinerary if you visit Singapore.
Dempsey Hill is a dining precinct that offers fine dine and fine wine, set in a quiet surrounding surrounded by trees and bushes.
It used to be the site of British army barracks during the colonial time but today it transformed itself into a relaxing place where friends and families gather for good food.

The White Rabbit used to be a chapel for probably about 40 years more or less and later on was abandoned for another 15 years before The Lo and Behold Group bought the chapel and transformed it into a restaurant.
Below are a few pictures of The White Rabbit from the internet before I show you guys my cant-make-it-pictures.

#1 Leads you to The Rabbit Hole bar.

You should know by now, the theme was base on Alice In The Wonderland.

#2 The Rabbit Hole Bar.

#3 Inside the chapel whereby it provides us a uniquely dining experience that is unpretentious and casual.

#4 I need to get myself an Iphone 5. Or if you wish you can make a donation, I will message you my bank details.

#5 How it looks like during night time.

#6 Hahahah, fuck the quality. Looks equally ugly with flash or without. Chips and Saffron Aioli for $8.

But I have to post it anyway, so you bear with it until I get my Iphone 5.
BUT THEN AGAIN, I’ve been wanting an Iphone since Iphone 3gs, then Iphone 4, then Iphone 4s and now Iphone 5 and I still have none.
I probably need to wait until the tenth generation wtf.

#7 We ordered two starters; Wagyu Carpaccio with shaved parmesan, celery cress, balsamic pearls and truffle cream for $26 and Foir Gras Duet. Foie Gras Duet, price at $29 is served in two different ways. One is salt cured with apple flan and another is seared lobe with cherry compote.

We were advised by the waiter to eat the salt cured foie gras with apple flan first before moving on to the pan seared foie gras. Both was heaven.
The boys preferred pan seared foie gras but I enjoyed both equally.

It was Dennis first try at foie gras and it was so good he is now looking everywhere for it in Sabah.

#8 Beef Cheek Bourguignon with roasted root vegetables, mousseline potatoes and crispy bacon for $48.

What captured my heart from The White Rabbit was the host because he took his time to explain all the dishes we were interested at and gave us good suggestion.
He really know the food from menu well and he made sure we enjoy our food.
He suggested that we order Beef Cheek Bourguignon because apparently girls love this dish which is full with collagen or some sort.
The beef cheek was tender and aromatic, plus really fulfilling too.

#9 Grilled Atlantic Cod with fava beans and sauce vierge at $38 was ordered by Dennis. He is quite a fishy-person.
The Atlantic cod was fresh but I personally do not fancy eating fish during fine dining. Just my preference.

Fine dining in a chapel was indeed a good and unexpected experience. I wasn’t even aware that it was a chapel, not until the host explained about the history to us.
I believe it will give a total different experience all together if you’re there for lunch instead of dinner.
Price is a little steep for us Malaysians but just don’t convert since you’re on a holiday.
It was my first time not converting too (usually I am the one who is always converting from minute to minute) and it feels great to not think about how expensive things really were.

THE WHITE RABBIT
39C Harding Road
Singapore 249541
Tel: 6473 9965
eat@thewhiterabbit.com.sg

Where: Bishan Hai Bin Prawning
What: Prawning

We didn’t really want to head back to our hotel after our meal and Fatty suggested PRAWNING! :D
I couldn’t agree more.
We both tried searching high and low for prawning ponds here in KL but it was a miserable search.

#10 Bishan Hai Bin Prawning is open for 24 hours (how nice!) a day. One hour of prawning is $18 (don’t convert!) and if you ask for 2 hours you will get another hour free.

#11 Prawn’s bait, chicken liver. Thank God there isn’t any worms involve.

#12 While we wait and wait…

It isn’t easy at all to prawn but some uncles made it look so easy. We believe there are certain ways to hook the chicken liver and we obviously do not know which is the right way.
Also I heard that prawns do gather at a few spots, so make sure you’re at the right spot.
Just sit next to those uncles, it’ll do the trick.

#13 Dennis caught one and only one in that one hour. Haha, so much for that 18 bucks.

#14 Prawn size was decent and I caught two.

#15 You’ll need to pay attention to your mini float which is floating above the water and when it is drag into the water, it means it is time for you to pull the bait. You can’t pull too hard either or the prawn will sometimes escape. After the prawn is out of the water, you need to unhook the bait from it’s mouth which is quite disturbing because the prawn keeps jumping. There’s a net in the water and you’ll need to throw the prawn into the net after unhooking it.

#16 After your time is up, feel free to barbecue your prawns. Sticks are provided and you need to pierce through the prawn while they’re still alive. Very cruel. :(

#17 The next step after piercing is to wash the prawns and rub it with salt. Final step is to barbecue it alive and watch them die wtf.

It didn’t occur to me that I will actually barbecue all the prawns alive while I was happily prawning.
Of course I do know that I will barbecue them, but just not alive.
Actually I thought they’ll be dead once I caught them but that isn’t the case.
The prawns were indeed very very fresh and juicy but I just don’t think this is the right way to do it.

Next time I’ll just let it die out of the water instead of letting them live for that 20 minutes more and later on pierce and barbecue them alive. :(
Please make sure to just let them die if you’re prawning instead of throwing them back into the net in the water.

And oh, you can actually ask for more prawns from them to barbecue if you only get to caught a few like us. ;)

HAI BIN PRAWNING
603 Sin Ming Avenue
Singapore 575735
Tel: 6554 1986