tag:blogger.com,1999:blog-81845234114541087732024-03-28T07:53:29.111+08:00Sharing all the good eats in Singapore!Yhttp://www.blogger.com/profile/01054516937437449176noreply@blogger.comBlogger236125tag:blogger.com,1999:blog-8184523411454108773.post-66318055225253057772015-03-13T15:52:00.001+08:002015-03-14T02:18:16.475+08:00New Restaurant: Lollapalooza <div class="separator" style="clear: both; text-align: center;">
Lolla reallyyyy impressed us when we went when they first opened but they've become so popular since then that we have yet to go back so when I heard a sister outlet was opening, I was very excited! I knew the food would be good and when they finally announced their opening, I told N that we would go asap! So we went and it was already full on a weekday night! (not Friday) so I guess they do have many fans :) rightly so since their food is great!</div>
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It is situated near the end of Keong Saik road but I suggest you park at whatever lot you find cos parking is crazy and so difficult to get! </div>
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The following photos are the menus for the night and it changes daily according to their website. N and I both agreed that their menu is one of the most interesting ones we've seen and the dishes are all very original! There are safer choices and more adventurous choices for different palates and I suggest you try to push your limit cos you will never know if you don't try! </div>
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The ambience of this restaurant is very different from Lolla. Lolla's main concept is a bar concept where you sit at the bar and watch them prepare your food. But Lollapalooza, is all sit down with a few bar seats but similarly its an open kitchen concept with a huge stone oven catching with my eye. It is not a big restaurant so expect seats to be full and it can get rather noisy but not deafening.</div>
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Now on to the food:</div>
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<b>Dog Cockle Tartare</b></div>
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<b>$30</b></div>
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Okay so we didn't know what dog cockles were initially haha but after the dish was served, we were like "ohhhhhhhhh" basically its the kind that you find in some Chinese restaurants, sometimes they cook w vegetables and they come canned from the supermarket. I don't really like them usually because they're quite chewy and sometimes there's still sand inside but they cleaned it really well and the marinade was great because it didn't mask the taste of the cockle but gave sort of a "fresh" taste to it which made you okay with eating it continuously! Also like the presentation of this dish :) <span style="color: #6aa84f;">3.9/5</span></div>
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<b>Braised Tuna Eye with Salsa Verde </b></div>
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<b>$48</b></div>
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I saw this on the menu and I told N, we are definitely ordering this!!! I thought only the eye would be served but actually it was more like tuna cheek/half of tuna head kind of thing haha which I love because the meat there is so full of fat and the texture is so soft and unlike the other parts of the fish! So if you love fish head then please get this :) the texture and the aroma is great and the salsa does a great job of balancing the fattiness! The eye itself you don't eat because its kinda hard but they do cook the parts behind the eyeball but don't worry, there's no strong fishy taste or weird smells. Don't be afraid to order this dish! You won't regret it :) <span style="color: #6aa84f;">4.5/5</span></div>
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<b>Wagyu Ribeye Cap</b></div>
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<i>Prefecture, Grade A4, 180g, served rare only</i></div>
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$55</div>
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The boy ate this on his own as I don't take beef. He said that this had a very interesting texture - crusty/crispy on the outside and the inside is very soft and kind of melt-in-your-mouth type of texture kinda like <i>otoro</i> he said haha. He thinks its really a v good dish and its v worth the money! The first few pieces were heavenly for him but because there were other dishes on the table and he kinda rotated amongst them so coming back to this dish, was a bit jialat cos he did have to finish all of those by himself haha but I imagine most people would share it so not much problem there! <span style="color: #6aa84f;">4.3/5</span></div>
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<b>Flatbread</b></div>
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<i>With fennel and cured anchovies </i></div>
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$15</div>
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Please be prepared that cured anchovies is rather salty and the taste is quite intense so if you are not okay with that, don't order this. Because in some bites you'll get anchovies and flat bread, the taste is quite strong. Couldn't really taste the fennel tho :/ different parts of the flatbread had different textures, the first piece I got was chewy but then the 2nd slice I took was more crispy and fragrant. <span style="color: #6aa84f;">3.4/5</span></div>
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<b>Lamb shoulder and oyster stew</b></div>
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<b>$39</b></div>
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I LOVED THIS! :) It was a great marriage of tastes and I think its a really really great idea!!! Super creative to think of adding oysters to lamb stew! I thought it would taste weird but surprisingly the gravy went well with the oyster and the oysters were super plump!! Tons better than those at the hotel buffets omg love these :) the lamb was not super tender such that you don't really need to chew but theres still some bite to it which is the type of texture I like :) the gravy is super addictive and I used the flatbread to mop up the gravy :) also scooped up spoonfuls of the gravy to eat with the carrots inside! There's no raw/oyster-ish taste in the gravy, it tastes purely like a lamb stew kind of gravy <span style="color: #6aa84f;">4.6/5</span></div>
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<b>Dark chocolate roll</b></div>
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$16</div>
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I haven't actually been to a restaurant that serves roll cake for dessert! This was very very fluffy and light! The cream in between though occupying about 80% of the dessert (look at photo below) doesn't feel heavy/cloying, there's a fairly strong taste of alcohol but doesn't overpower the chocolate! The chocolate cake itself, though it looks like it is super crispy, it is not actually crispy haha its just really soft and fluffy. Its a light dessert to end with! <span style="color: #6aa84f;">3.9/5</span></div>
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<b>Quince Galette</b></div>
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<b>$18</b></div>
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Quince is a fruit that is in the same family as the apple and pear. Its texture is more of a pear and when cooked it looks kinda like pumpkin haha but the taste and texture is like stewed pear! I really really loved the crust of the galette! It was sooo crispy on top and there were quite a few layers in the dough although it looks deceivingly thin, and the strong buttery fragrance just makes me love it even more! There is enough quince for it to be evenly spread out with the dough and the cream at the side went quite well with the buttery dough giving it some vanilla fragrance. The quince itself were cooked with vanilla too I think 'cos I saw the vanilla specks! <span style="color: #6aa84f;">4.2/5</span></div>
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The service was really really good there! Everyone was super friendly and light-hearted, very smiley :) I love restaurants that provide a jug of iced water to those who want cos its so much easier for everyone! At Lollapalooza, they don't just leave you with the jug, if they pass by and your cup is empty, they'll pour it for you. There were quite a lot of staff for a restaurant this size which is applaudable since restaurants now have shortage of staff! Wish there could be some seats in front of the kitchen so we can see them in action. </div>
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Our food came super quickly, one after the other and our table barely had space to fit everything. I think it was cos we gave our order when the other tables didn't so our food came super fast. Cos when the tables next to us ordered, theirs came at a more spaced out pace. </div>
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I would definitely go back to try more dishes, especially since their menu changes daily! I also love the fact that they don't stay with the usual tapas dishes and really put their minds into creating new dishes. I also like the fact that they have adventurous options for those who want to try. For example, the veal tongue, according to the server, you are really served the tongue and you have to peel off the outer tough skin and then eat the inside. Then the fig dish is super interesting I feel haha, its stuffed with merguez which is a spicy mutton or beef sausage and wrapped w bacon! We didn't order that cos I don't really like sausages/bacon but both tables next to us ordered and it did look good :) </div>
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They have a selection of red and white wines and some dessert wines but I didn't take a photo of that menu.</div>
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Be back soon Lollapalooza!</div>
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1A Keong Saik Road</div>
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Facebook</div>
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Mon-Sat 6-11pm</div>
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<i>Lunch and Sunday brunch coming soon</i></div>
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Closed Sunday</div>
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<a href="http://www.lollapalooza.sg/index.html">Website</a></div>
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Can reserve online at Chope!</div>
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Yhttp://www.blogger.com/profile/01054516937437449176noreply@blogger.com139tag:blogger.com,1999:blog-8184523411454108773.post-2839867365288762202015-01-15T08:00:00.000+08:002015-03-01T02:56:56.043+08:00New Restaurant: Boca Restaurant (Portugese food)<div class="separator" style="clear: both; text-align: center;">
So Singapore doesn't really have restaurants serving purely Portuguese food and this hole is now filled with Boca Restaurant! </div>
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Boca Restaurant has taken over the space of Oca Grassa and has totally transformed the interior! I have not been to the upper floors as they were not opened to public yet, the first floor has this relaxed bar vibe that seems to be the in thing now and I'm definitely not complaining! I love watching how food is being prepared and watching cocktails being mixed. But that night, N and I had lots to catch up on so we opted for a table instead! </div>
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Being the first two customers of the night, we were very warmly welcomed into the restaurant and were given recommendations as well as notified of the daily specials by the chef herself who was very amiable. The two waiters were also very nice and helpful! More on that later.</div>
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Here is the menu:</div>
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It starts off with an explanation of the decor of the place, and what black swallows mean to the Portugese, then explains Boca and its concept, then the next page (which is not pictured) tells you about Portugal and its influence on the world!! </div>
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For example, I totally didn't know that </div>
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1) TEMPURA was introduced by Portuguese to the Japanese</div>
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2) Tulips, diamonds were introduced by Portugese to the Netherlands</div>
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3) Spices/curry to India</div>
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When we saw the number of desserts our eyes totally lit up and we were so excited to have dessert! I love a restaurant with a wide range of desserts to choose from that steers away from the usual but comes up with flavours that work and are interesting :)</div>
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We ordered white sangria as our meal consists of mainly seafood. I must say this was really refreshing :)</div>
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<b>Complimentary Bread</b></div>
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We were served Portuguese olive oil along with the bread and I must say the olive oil is really different from those I've been having. Firstly its more viscous and secondly the taste is a little bit stronger and has a fragrance to it. Sorry my descriptive powers aren't very strong.</div>
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This bread was amazing, crispy crust with a chewy to soft consistency inside. N liked it so much that he ate everything haha. The bread is also made by the chef herself.</div>
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<b>Octopus salad w red onions, capsicum, cilantro, extra virgin olive oil and vinegar</b></div>
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<b>$21</b></div>
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I thought this was fairly average, similar to octopus salads I've eaten here. This was refreshing, octopus wasn't super chewy, was just the right texture, and the mixture of onions/capsicums/cilantro proved to be a good taste contrast to the octopus. Couldn't really taste any vinegar though <span style="color: #6aa84f;">3/5</span></div>
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<b>Grilled sardines with smoke olive oil and roasted peppers</b></div>
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We were recommended to order this dish and were told the bones could be eaten as well. Some parts I really chomped the bones down but it was a little difficult 'cos its only grilled fish not deep fried so the bones aren't really super chewable. Next I thought the sardines were a little too salty for my liking. However the sardine was fresh which made grilling it the best way to enjoy it <span style="color: #6aa84f;">3/5</span></div>
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<b>Bread "porridge" with choice of cod/shrimp (chose shrimp), olive oil, fish stock and coriander</b></div>
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<b>$22</b></div>
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We were super intrigued by "bread porridge" and we're so glad we tried!!! This reminded us of <i>mui fan</i> cos everything was so gooey in a perfect way! The bread was extremely soft and there was egg and pieces of crunchy shrimp as well as that stack of coriander! Very flavourful and very comforting dish. Super homey feeling when eating this!!! Esp nowadays when the weather is so cooling, eating this just warms your soul seriously, not exaggerating. <span style="color: #6aa84f;">4.4/5</span></div>
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<b>Special of the day: cod w egg/chorizo/potatoes/olives (I think)</b></div>
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Now I don't really know the exact ingredients in this dish and I forgot the price haha but the chef only told us cod + eggs and its a special and we won't regret haha and we really didn't! This was certainly a very interesting dish and something we've never tried before even in our travels! The mash was nicely peppered with the fragrance from fried egg + potatoes, saltiness from the chorizo (I think its chorizo, i'm not 100% sure) and the sweetness from the cod! Oh! And onions too. So this was a really nice combi mixed into one pot :) <span style="color: #6aa84f;">4.4/5</span></div>
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<b>Quail Confit with Port wine and grapes</b></div>
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<b>$19</b></div>
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Now we were recommended to order this and told that there was only 1 portion per night!! (D:) since it sounded interesting and being the first customers of the night, we managed to try it! Subsequently another group of guests wanted to order and the waiter told them they only have 1 portion per day :/</div>
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The quail wasn't really confit texture to me haha it felt more like a braised quail? The sauce was super super good omg with the plump huge grapes and mushroom (I think!) and the port wine! And knowing that the sauce is great and customers would wanna mop it up, bread comes along for this dish!! The boy finished the bread as well haha. Even though it looks like a small jar, the amount of meat is quite substantial especially after eating so many dishes! I love that they were generous with the plump grapes and mushrooms. <span style="color: #6aa84f;">4.4/5</span></div>
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<b>The Real Portugese egg tart</b></div>
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<b>$3.90</b></div>
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Now this was heavennnnnnnn so different from Tong heng egg tarts which are my to-go egg tarts whenever I'm having a craving. I've never been to Portugal so I can't compare and tell you if its really <i>the real</i> Portugese egg tart but I must say this is pretty darn good!!! Pity that 1) its rather expensive 2) it wasn't hot when it arrived :/ we weren't sure whether it was meant to be served at this temperature but we didn't bother asking them to heat it up because we didn't wanna trouble them. Even without heating it up, it was already amazing, I imagine it must be better when heated up! It had quite a few layers in its pastry but not those flakey bite and drop all over kind of layers, somehow the layers stay together and are distinct and nicely crisp. The custard is not too eggy and there's a layer of crispy caramelisation atop that brings this to a new level :) <span style="color: #6aa84f;">4.5/5</span></div>
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<b>Chocolate Mousse with hazelnut praline</b></div>
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<b>$10</b></div>
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Now I've seen some photos on instagram of this dessert and it definitely did not look like this. The versions on instagram had more stuff in it and even on the same night when this dessert was served to the other tables, it had blackberries inside which we didn't have :/ wonder what happened?</div>
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Anyhow, I thought this was rather normal, majority of it is the mousse. Cant really figure out whats in the white layer tho! We broke the praline into smaller bits so that we can have some in every bite. <span style="color: #6aa84f;">3.2/5</span></div>
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<b>Vanilla custard with egg white "clouds" in caramel</b></div>
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<b>$14</b></div>
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We were recommended to get this dessert but again I thought it was average but it was certainly a show to see the chef make the caramel! This had an eggy taste to it that was quite distinct so stay away if you do not like it. Couldn't really taste the caramel under the egg though. <span style="color: #6aa84f;">3/5</span></div>
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<b>Chef Lola's apple tart with cheese mousse</b></div>
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<b>$11</b></div>
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This can't really be considered a tart because there wasn't really a tart shell per se and I assume the crumbs in front are to be considered the shell. The cheese was very bland and you virtually only have a slight bit of saltiness when you eat it with the apple. Nonetheless it was an interesting combi <span style="color: #6aa84f;">3/5</span></div>
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In the future I would try the almond egg pudding! </div>
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Overall - N and I both agreed that we really liked the food there because all the dishes were good even though not all stood out! But well its kinda hard to make <i>all</i> dishes stand out primarily because people have different tastes.</div>
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Service: the waiters are really polite, especially the Asian guy. And really helpful overall as well! So good service is a good thing!</div>
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We are definitely coming back to try the slightly more upmarket food on the first floor when it opens to the public! We really liked the change of cuisine and were glad we got introduced to Portuguese food :) I would say this restaurant definitely has much prospects and is a fresh addition to the global cuisine we already have in Singapore!</div>
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Now who thinks there's gonna be a crop of Portuguese restaurants opening soon? ;)</div>
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Boca Restaurant</div>
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6 Bukit Pasoh Road (parking is a bitch, either go early or ask for valet from the other restaurants nearby) note that it is at the start of Bukit Pasoh road when you turn in from Neil road</div>
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Mon-Sat 6pm-12am</div>
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<span style="background-color: white; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14px; line-height: 18px;"> 62210132</span></div>
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<a href="https://www.facebook.com/pages/Boca-Singapore/424998484314105?sk=timeline">Facebook</a></div>
Yhttp://www.blogger.com/profile/01054516937437449176noreply@blogger.com11tag:blogger.com,1999:blog-8184523411454108773.post-41060906907935339842015-01-01T16:27:00.000+08:002015-03-01T02:56:07.492+08:00New Restaurant: Sear <div style="text-align: center;">
Sear is a part of a new dining concept - 50 raffles place which includes Sear (Steakhouse), Angie's Oyster Bar (as the name suggests), Empire (bar/club kinda concept) and a Japanese tapas restaurant.<br />
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With beautiful views and Kobe beef to boot, I decided to visit this restaurant for Friday dinner with the boy! It was a little confusing initially as the address does not state that it is at Singapore Land Tower! But it is atop Singapore Land Tower on the 45th floor. The lifts were a little confusing as well as only half of the lifts reach 45th floor! So do take note.<br />
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So after all these confusion, we were shown to our seats which had terrible lighting but was next to the glass windows! But the view was shitty due to haze I guess 'cos everything was blurry and so we didn't really have a nice cityscape to look at. We decided to switch tables to one with better lighting! There are also outside tables and I would really recommend those when the weather is good! The lighting is quite low there though but the ambience (especially if not many are seated outside) is quite good!<br />
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On to the menu:<br />
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You would also be told about the specials of the day. If I'm not wrong, we were only told of 2 specials and both were under the "mains" section. One was braised wagyu ribs and the other was grilled trout which I chose as my main and will be touched upon later!</div>
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Served warm crusty bread with salted butter x caraway seeds and I forgot what else haha.<br />
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<span lang="EN-US" style="font-family: Times; mso-bidi-font-family: Times;">King Crab Leg<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Times; mso-bidi-font-family: Times;">In general I thought the
seafood platter was okay, the seafood didn't taste particularly fresh, neither
were they sweet. It was just passable to me. The oysters were a little smelly.
But I like the fact that they dug out the king crab leg meat so its much easier
to eat! <span style="color: #599b3e;">2.8/5</span></span> </div>
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<b><span lang="EN-US" style="font-family: Times; mso-bidi-font-family: Times;">Pira Grilled Foie Gras</span></b><span lang="EN-US" style="font-family: Times; mso-bidi-font-family: Times;"><o:p></o:p></span></div>
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<b><span lang="EN-US" style="font-family: Times; mso-bidi-font-family: Times;">$32</span></b><span lang="EN-US" style="font-family: Times; mso-bidi-font-family: Times;"><o:p></o:p></span></div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIMBUVPfijIeZgsjVxvlqbbtf_jY9mGSJqJfvw6pORq-8UCCNsrdw_eP4qIb6wfEL_oZog6Huz2qbj0fhJpNTsh0Vk34dYNegRgKLa3Gmk-D0uuhKkZhjXlsu85i-qhtD1R5iHLdWhidvX/s1600/PC050066.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIMBUVPfijIeZgsjVxvlqbbtf_jY9mGSJqJfvw6pORq-8UCCNsrdw_eP4qIb6wfEL_oZog6Huz2qbj0fhJpNTsh0Vk34dYNegRgKLa3Gmk-D0uuhKkZhjXlsu85i-qhtD1R5iHLdWhidvX/s1600/PC050066.JPG" height="480" width="640" /></a></div>
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<br />
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<br /></div>
<div align="center" class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;">
<span lang="EN-US" style="font-family: Times; mso-bidi-font-family: Times;">I think $32 is a
littleeeeee bit overpriced but I really really love the texture of the foie
gras here because the outer layer was amazingly <i>amazingly</i> crispy
with some crunch but the inside was all buttery soft and melt in your mouth
kinda texture! Wonderfully done this one!! Though perhaps presentation could be
improved on a little as it looked rather side on that comparatively much larger
plate! <span style="color: #599b3e;">4.4/5</span></span> </div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKHnXQ40eW82NjOcd7qEtLX8NELSCYZJeufqpR0bZ-V4gmhsS70Iq_x_ETfK1oQQayswy149B5X6m_V2yZznHcBFsclzLCTzgrt6GaJjHUXfL_l3gKt-VRpcSWKZeoePBJUFg4myUjueQj/s1600/PC050067.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKHnXQ40eW82NjOcd7qEtLX8NELSCYZJeufqpR0bZ-V4gmhsS70Iq_x_ETfK1oQQayswy149B5X6m_V2yZznHcBFsclzLCTzgrt6GaJjHUXfL_l3gKt-VRpcSWKZeoePBJUFg4myUjueQj/s1600/PC050067.JPG" height="480" width="640" /></a></div>
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<br />
<div align="center" class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;">
<br /></div>
<div align="center" class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;">
<b><span lang="EN-US" style="font-family: Times; mso-bidi-font-family: Times;">Sear Tasting
of Rib Eye</span></b><span lang="EN-US" style="font-family: Times; mso-bidi-font-family: Times;"><o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;">
<b><span lang="EN-US" style="font-family: Times; mso-bidi-font-family: Times;">$149</span></b><span lang="EN-US" style="font-family: Times; mso-bidi-font-family: Times;"><o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;">
<span lang="EN-US" style="font-family: Times; mso-bidi-font-family: Times;">Certified Kobe Beef<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;">
<span lang="EN-US" style="font-family: Times; mso-bidi-font-family: Times;">Wakanui 21 Day Dry-Aged NZ
Hereford<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;">
<span lang="EN-US" style="font-family: Times; mso-bidi-font-family: Times;">Australian Jacks Creek 450
Days Grain Fed<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;">
<br /></div>
<div align="center" class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;">
<span lang="EN-US" style="font-family: Times; mso-bidi-font-family: Times;">N had this and he was in
heaven. What repeatedly came out of his mouth was "mmmm I'm in beef
heaven" and this look of utter bliss haha. I was really glad that he was
enjoying his food so much!! The beef have differing amounts of fat but even the
cut with the least fat was so tasty that N loved all of it!! But of course,
especially the Kobe! And Sear is one of the few places in Singapore that serves
Kobe beef! He kept telling me how much he loved his main course and well I
guess this means ORDER IT IF YOU LOVE BEEF! :)<span style="color: #fb0007;">
MUST-TRY!</span> <span style="color: #fb0007;">5/5</span></span> </div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBJCJu4kcz4dp-lF-DiVo3rocYfi1vVmYdfpdeAABdLKriL_-YhzfzoVrTyd8KmvwF-_WQg55zSRnTdLekiNmK2YYF-FZqmgC5ibZge2-azAZOugOhO7Kh97p7QE92Qh1M3_idSHdtIU1h/s1600/PC050068.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBJCJu4kcz4dp-lF-DiVo3rocYfi1vVmYdfpdeAABdLKriL_-YhzfzoVrTyd8KmvwF-_WQg55zSRnTdLekiNmK2YYF-FZqmgC5ibZge2-azAZOugOhO7Kh97p7QE92Qh1M3_idSHdtIU1h/s1600/PC050068.JPG" height="480" width="640" /></a></div>
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<br />
<div align="center" class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;">
<b><span lang="EN-US" style="font-family: Times; mso-bidi-font-family: Times;">Special of the day: Pira
grilled trout </span></b><span lang="EN-US" style="font-family: Times; mso-bidi-font-family: Times;"><o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;">
<br /></div>
<div align="center" class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;">
<span lang="EN-US" style="font-family: Times; mso-bidi-font-family: Times;">I had this and I thought
it was okay? The grilling was not bad because the fish was not completely dry
and meat was not tough! However it didn't really have much taste?? So to finish
the entire fish was a bit :/ for me. <span style="color: #599b3e;">3/5</span></span> </div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgodrlIgFMrJiXwZLavQv7AVisseleU56HxiI01HuqvrdwJpxBLhMr8Dt6qTNURqsJFS8KqDeVuObjHAHAiG9cFVN9RNp0m0JgAIAIilIdPwVNS_XPG96i2DLBKV9T2GFlAkUq6AUifYvWF/s1600/PC050069.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgodrlIgFMrJiXwZLavQv7AVisseleU56HxiI01HuqvrdwJpxBLhMr8Dt6qTNURqsJFS8KqDeVuObjHAHAiG9cFVN9RNp0m0JgAIAIilIdPwVNS_XPG96i2DLBKV9T2GFlAkUq6AUifYvWF/s1600/PC050069.JPG" height="480" width="640" /></a></div>
<div style="text-align: center;">
<br />
<div align="center" class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;">
<br /></div>
<div align="center" class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;">
<span lang="EN-US" style="font-family: Times; mso-bidi-font-family: Times;">This creamed spinach w
cheese was served w my trout and it tasted as good as it sounds!! Okay I like
spinach hahaha so this was rly yummy for me :) I think even if you didn't like
your veggies, you would eat this too! The taste of the spinach is covered by
the cream and cheese so you need not worry!<o:p></o:p></span></div>
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<br /></div>
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<b><span lang="EN-US" style="font-family: Times; mso-bidi-font-family: Times;">Chocolate Mud Cake</span></b><span lang="EN-US" style="font-family: Times; mso-bidi-font-family: Times;"><o:p></o:p></span></div>
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<i><span lang="EN-US" style="font-family: Times; mso-bidi-font-family: Times;">Chestnut ice cream,
raspberries and praline</span></i><span lang="EN-US" style="font-family: Times; mso-bidi-font-family: Times;"><o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Times; mso-bidi-font-family: Times;">$15<o:p></o:p></span></div>
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<br /></div>
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<span lang="EN-US" style="font-family: Times; mso-bidi-font-family: Times;">This is a dense and rich
dessert so please take this into account before ordering your dessert otherwise
you will most likely regret your choice/hate it. That block of chocolate is
pure thick decadent and sinful chocolate ganache and the praline is almond I
think and it brings the crunchy texture that we all love hehe I had a great
time scooping up the crunchy bits to go w the yummy chocolate :) the chestnut
ice cream rly did taste like chestnut and this was a pleasant surprise! Because
most of the time the ice cream doesn't taste like its flavour. <span style="color: #599b3e;">3.4/5</span><o:p></o:p></span></div>
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<br /></div>
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<span lang="EN-US" style="font-family: Times; mso-bidi-font-family: Times;">Overall I would think the food is okay with some hits and slight misses,
the price a little bit on the high side mainly cos of the location I guess.
Service wise it was as expected although some were really polite and friendly!
Do note that even though it is on the 45th floor and you get window seats, do
not expect views like Equinox because after the indoor seats there are outdoor
seats so your view is a little bit obstructed and in the CBD there are so many
tall buildings that your view may be obstructed depending on where you
sit! <o:p></o:p></span></div>
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<br /></div>
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<span lang="EN-US" style="font-family: Times; mso-bidi-font-family: Times;">Sear<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: left;">
<span lang="EN-US" style="font-family: Times; mso-bidi-font-family: Times;">50 Raffles Place Level 45 (actually just look for Singapore Land Tower,
its in that building)<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: left;">
<span lang="EN-US" style="font-family: Times; mso-bidi-font-family: Times;">62219555<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Times; mso-bidi-font-family: Times;">www.50rp.com.sg</span><span lang="EN-US"><o:p></o:p></span></div>
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Yhttp://www.blogger.com/profile/01054516937437449176noreply@blogger.com15tag:blogger.com,1999:blog-8184523411454108773.post-36921096126631314912014-10-18T08:00:00.000+08:002015-03-01T02:56:56.050+08:00New Restaurant: La Taperia (ex Terry's Singapore)<div class="separator" style="clear: both; text-align: center;">
I love Spanish food and when I heard a new Spanish restaurant was opening in Singapore under the Les Amis group and by an established Spanish chef, I knew I was visiting this restaurant for dinner next. So on Tuesday, N and I had dinner at this beautiful place. </div>
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Its located in the "new wing" of Shaw Centre which houses new shops and restaurants and Terry's was one of them. The decor was homely, chill, and rather romantic with the dark walls and dim lights. What's a plus point is that they have a room for smokers! A stand-up table area where they can drink and smoke. Great idea we think! </div>
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Terry's is jointly opened by Mr Terry, a Spaniard who opened a chain of highly acclaimed Terry's in Manila and they aim to bring true authentic Spanish food to us without having to pay for airfare or accommodation! </div>
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[Update: Mr Terry is no longer part of this partnership and the restaurant is renamed La Taperia]</div>
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We were very warmly greeted by an extremely polite staff and seated and handed menus. We knew dinner was off to a very good start! Immediately it was - service checked!</div>
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The menu is huge! Probably the only minus point cos its a little hard to hold over the table haha. Anyway for tapas they've portioned it into "regular" and "large". The former is for 2-3 people and the latter 4-6 people. So for today's review, unless otherwise stated, all portions and prices are for regular sized.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7B_3esGB291b3c1D2R11j8rPOgTfMt_BIG_tiSe-EJwL3_h_0YalTatCRB1G252kyP7liT4NTZCTx2S6yUb_HmPXaKSgMqbfMRfawoNgjEDHzpOQgPVWvfZwpoWF6C1aeWc89HgtY3BPA/s1600/PA070046.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7B_3esGB291b3c1D2R11j8rPOgTfMt_BIG_tiSe-EJwL3_h_0YalTatCRB1G252kyP7liT4NTZCTx2S6yUb_HmPXaKSgMqbfMRfawoNgjEDHzpOQgPVWvfZwpoWF6C1aeWc89HgtY3BPA/s1600/PA070046.JPG" height="480" width="640" /></a></div>
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Part of the restaurant interior</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ14DX5-ClX7EYNAoTAGWZZXrdTEoA3wgy6atMdYeGw6vzaUPOFR4NYP3fZMEq1jNl6py2PG0z_BAUc1bpLIZt20XHArG73m5-FvD0rZO8yjYzP5PXpNPFzGrjJyA3wy8z6-auSALwaqDZ/s1600/PA070047.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ14DX5-ClX7EYNAoTAGWZZXrdTEoA3wgy6atMdYeGw6vzaUPOFR4NYP3fZMEq1jNl6py2PG0z_BAUc1bpLIZt20XHArG73m5-FvD0rZO8yjYzP5PXpNPFzGrjJyA3wy8z6-auSALwaqDZ/s1600/PA070047.JPG" height="480" width="640" /></a></div>
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Pre-dinner snacks - pitted olives!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8kt40Iu3i49FyYMp8jsmNsW5e0SmONjRGQTfA1aVOcCm9d4PEZMMp2zYc_OhqSRErbF2DWDgda6ZH_azENGLtme-rzLYM-rlhhTyQDrHRHgkfSn3RPlU37hk_vs9s3UxceNti3mXIRbqw/s1600/PA070048.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8kt40Iu3i49FyYMp8jsmNsW5e0SmONjRGQTfA1aVOcCm9d4PEZMMp2zYc_OhqSRErbF2DWDgda6ZH_azENGLtme-rzLYM-rlhhTyQDrHRHgkfSn3RPlU37hk_vs9s3UxceNti3mXIRbqw/s1600/PA070048.JPG" height="480" width="640" /></a></div>
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<b>La Elegancia Heca Sopa de Ostras</b></div>
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<i>An elegant soup made of a melange of freshly shucked oysters and baby artichokes</i></div>
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$20 (one size)</div>
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We were deciding between this and the seafood soup w pumpkin puree however we decided on this in the end as we seemed the opinion of our waiter and he recommended this + told us this was a signature dish! We were apprehensive initially as we weren't sure what kind of soup it'll be i.e. clear soup or creamy or wtv and how does oyster soup w baby artichokes taste like?!<br />
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Am glad we ordered this because it was truly a surprise! The soup is a little like those sour Chinese soup but this only had a tinge of sourness, mostly sweet tasting, slightly thick soup which had carrots, lots of oysters and some artichoke slices! I would say its rather refreshing to start off with this and would order this again to let others try. Kudos for creativity :) <span style="color: #6aa84f;">4.3/5</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBsbPP-tRdIz4M0-NBg-SmsbRFGVIrDU5d87qHRdvLnJW0uzB-MABbUck0-t6kls3WsXKBMlhYubaVQxDMO4hVXFORNr1h2N_hF63UjE3NZzyaAfIZMhiU5Yv_-tDFtzWkhBuLJgCMwjBN/s1600/PA070051.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBsbPP-tRdIz4M0-NBg-SmsbRFGVIrDU5d87qHRdvLnJW0uzB-MABbUck0-t6kls3WsXKBMlhYubaVQxDMO4hVXFORNr1h2N_hF63UjE3NZzyaAfIZMhiU5Yv_-tDFtzWkhBuLJgCMwjBN/s1600/PA070051.jpg" height="640" style="cursor: move;" width="480" /></a></div>
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The soup came with this delicious grilled baguette that was <i>super</i> crispy and was hot, earning points in both our books and tummies. Went really well with the soup as well as a snack on its own. You can order this ala carte from the menu as well for about $4 I think?<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIXjnadgf9V_m21SFS23VZmDTGlLXEWlT2tlQpi-mPfyaWyNeyekylDSwNq_kOrDlGPP7AvCzjVpkMt1B3lvY5wKb4Vagd-MvUKBfYTsiAZwYkLzsz-HaonOrfUVt7EhNmcQ8i_hYzTbIJ/s1600/PA070049.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIXjnadgf9V_m21SFS23VZmDTGlLXEWlT2tlQpi-mPfyaWyNeyekylDSwNq_kOrDlGPP7AvCzjVpkMt1B3lvY5wKb4Vagd-MvUKBfYTsiAZwYkLzsz-HaonOrfUVt7EhNmcQ8i_hYzTbIJ/s1600/PA070049.jpg" height="640" width="600" /></a></div>
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<b>Capricho De Santona</b></div>
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<i>Piquillo pepper stuffed with tuna, bound with anchovy remoulade</i></div>
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$16</div>
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Whenever I see piquillo peppers, its a <i>must order</i> for me so this time was no different and we were both very satisfied with this dish! Firstly the peppers were very sweet and fragrant. Secondly the stuffed tuna was super smooth, not like those canned tuna, but you could tell it was tuna you were eating and it went really well with the peppers! I love the smooth texture of the tuna as well as the remoulade "capping" it along with the slight crunch of the pepper. However I couldn't taste anchovies though. That orange sauce tasted like bell peppers as well but a more concentrated taste and reminded me of gazpachos. I really like the combi of this dish and would definitely reorder! <span style="color: #6aa84f;">4.5/5</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihqdQlch5Vl8pbvGkIMoEmfF5pEiVNVz0HAz_0F6QgD10BQbbyhbx-fLQ6MHalFaHoHI90_LGDMEHjWL7pB-SvSq3QXfPtFOg00gnsGTB4-4xtJWaRpyIJAD6uwPSk31b-lXGoGep2kUZY/s1600/PA070050.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihqdQlch5Vl8pbvGkIMoEmfF5pEiVNVz0HAz_0F6QgD10BQbbyhbx-fLQ6MHalFaHoHI90_LGDMEHjWL7pB-SvSq3QXfPtFOg00gnsGTB4-4xtJWaRpyIJAD6uwPSk31b-lXGoGep2kUZY/s1600/PA070050.JPG" height="480" width="640" /></a></div>
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<b>Croquetas de Cochinillo Confitado</b></div>
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<i>Crisp-tender suckling pig bechamel croquettes. A daring culinary concept</i></div>
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$16</div>
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Another creative take! However this did not work so well. The suckling pig was barely discernible as the sauce totally overpowered its taste and it was minced too finely that there was no crispy sucking pig texture at all. There were bits of I think chinese sausage (not sure haha) inside as well. It was very crispy and well fried though. <span style="color: #6aa84f;">2.8/5</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-wg7_9s5TVNunMyPcqLmBpEMFyAFAp-Q-MZoe16x0DTAE-CnfPAMG_RWBkHgnaX3psT63DXXnxS783BT0ivnRSkxSk9ilzxgxQ-QB0fbXAu2tSM9_2NEHrsXoWjTZD3nO2SeK4O8VINO6/s1600/PA070052.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-wg7_9s5TVNunMyPcqLmBpEMFyAFAp-Q-MZoe16x0DTAE-CnfPAMG_RWBkHgnaX3psT63DXXnxS783BT0ivnRSkxSk9ilzxgxQ-QB0fbXAu2tSM9_2NEHrsXoWjTZD3nO2SeK4O8VINO6/s1600/PA070052.JPG" height="480" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY-swBlak-dzVqtnoKxClQbODGEbhsg28nRjOADqmoCyiufoatxx6QK4j1KIBHU6XnMQj0hX1-zsHa6WHWka55jzyg2ZZPGZyyRqX4w26PBQXOcj6U7Fe_PTVYxua2wLAY_GAKgXwNoxkY/s1600/PA070053.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY-swBlak-dzVqtnoKxClQbODGEbhsg28nRjOADqmoCyiufoatxx6QK4j1KIBHU6XnMQj0hX1-zsHa6WHWka55jzyg2ZZPGZyyRqX4w26PBQXOcj6U7Fe_PTVYxua2wLAY_GAKgXwNoxkY/s1600/PA070053.JPG" height="480" width="640" /></a></div>
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<b>Champinones con jamon al Ajillo</b></div>
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<i>Fresh mushroom and garlic silvers sauteed in extra olive oil with Jamon Serrano crowned with an organic egg yolk</i></div>
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$14</div>
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This was also recommended to us and being mushroom junkies we ordered it. However it was just an average dish I mean what could go wrong with mushrooms and gooey yolk porn? But this also means its difficult to make this dish memorable. It was definitely well executed so if you're craving for some nice earthy mushrooms with a flowing egg yolk - this will surely satisfy you. <span style="color: #6aa84f;">3/5</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpBj15xRo6VPme-h4-iLwvl8mc_50_bOsQUa1cU0eQhahwrtinqxx14xHYpaZyKdb5WgLIKkrKdVLhg3_3eXzW51ydg_zHQFau3_jTylpHPIqKzsom2XYwljvn74raVJeYaiN0BENyhxo2/s1600/PA070054.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpBj15xRo6VPme-h4-iLwvl8mc_50_bOsQUa1cU0eQhahwrtinqxx14xHYpaZyKdb5WgLIKkrKdVLhg3_3eXzW51ydg_zHQFau3_jTylpHPIqKzsom2XYwljvn74raVJeYaiN0BENyhxo2/s1600/PA070054.JPG" height="480" width="640" /></a></div>
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<b>Pulpo a Feira con pimenton De la Vera</b></div>
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<i>The quintessential way of cooking octopus in Galicia</i></div>
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$18</div>
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The boy liked this dish! However I felt that we've had better octopus elsewhere. This was quite nicely done though! No tough chewy difficult to bite octopus. But I thought it was slightly bland. <span style="color: #6aa84f;">3/5</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXLX8gEs1NC2A-Ht2yIDYaogSWp7VAUEOR4tX26XIEmBz7RvVDY9k9iBGrAQtvr9Jl3ZT6H9r6FDMaqTsa1uvM56fmSWP1RtacncUTNPxfeRm9Q7N-4Pi1YHnOoOMz5u3hgD2zVFN0yLE4/s1600/PA070056.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXLX8gEs1NC2A-Ht2yIDYaogSWp7VAUEOR4tX26XIEmBz7RvVDY9k9iBGrAQtvr9Jl3ZT6H9r6FDMaqTsa1uvM56fmSWP1RtacncUTNPxfeRm9Q7N-4Pi1YHnOoOMz5u3hgD2zVFN0yLE4/s1600/PA070056.JPG" height="480" width="640" /></a></div>
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<b>Rabo de Toro en chilindron</b></div>
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<i>The distinctive characteristics of this dish are rooted in the flavours released by slowly stewing oxtail with Jamon Serrano, fresh and sundried bell peppers, red Spanish wine reduction and grated dark chocolate</i></div>
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$28</div>
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Now this we ordered cos we were intrigued! The sauce described captured our attention - peppers, red wine, and dark chocolate?! I told him that this was a must order haha. And true enough the sauce was <i>heaven. </i>So full of flavour, so sweet from the carrots and the peppers I suppose + whatever else they added, but at the same time savoury cos of the beef. It was slightly thickened and we finished all of the sauce cos it was that good. Couldn't really taste the chocolate but we did find lots of chocolate bits on the beef itself! Dark chocolate mmmm :) The beef was fork tender and of course, was well perfumed by the sauce!<span style="color: #38761d;"> 4.5/5</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyFA0lXlPbefggkGNymVLi7-7WOD-jeHAWLgwJfrAWxDR_Jnl5cX__ux2eaW_zKr8pwrkmaXE4iqmzmdkHz5878wDUJYfClyPuhLYNhrdIxtmDurzU9fBb7XeqMiA4aqa83JfESqf9VQ_z/s1600/PA070057.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyFA0lXlPbefggkGNymVLi7-7WOD-jeHAWLgwJfrAWxDR_Jnl5cX__ux2eaW_zKr8pwrkmaXE4iqmzmdkHz5878wDUJYfClyPuhLYNhrdIxtmDurzU9fBb7XeqMiA4aqa83JfESqf9VQ_z/s1600/PA070057.JPG" height="480" width="640" /></a></div>
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<b>Paella Negra de marisco</b></div>
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<i>A squid ink seafood paella inspired by the Siete Puertas restaurant in Barcelona</i></div>
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$32<br />
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This paella is much drier than the one we had at <a href="http://foodmakespeoplehappy.blogspot.sg/2014/09/1-week-old-foc-restaurant-by-1-michelin.html">FOC</a> and I guess this is where personal tastes takes over. Its like how you like your clay pot rice - wetter or drier. I like mine wetter but with charred bits, the boy likes drier. So he preferred this version of paella to that of FOC's but I liked FOC's better! This was a good rendition though I must say! Very well perfumed with squid ink, rather generous with the seafood as well and the rice was not overly cooked. There were a bit of charred bits too. So if you like drier paella, this is definitely a must order for you! <span style="color: #6aa84f;">4/5</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAq_Fp8qIxeAs7nU7xMJIj6x-qIpjclQAFsAZwVbuJGpRgEdh9X13aAHWo-8ClRM0KXRugTBnPz0aOTcZtU1KmQ1Svxg_4jVAM_ooa-jXgqTZII0TeTRe9tPzCvZvnZCUtJsDHCdg-CWnN/s1600/PA070059.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAq_Fp8qIxeAs7nU7xMJIj6x-qIpjclQAFsAZwVbuJGpRgEdh9X13aAHWo-8ClRM0KXRugTBnPz0aOTcZtU1KmQ1Svxg_4jVAM_ooa-jXgqTZII0TeTRe9tPzCvZvnZCUtJsDHCdg-CWnN/s1600/PA070059.JPG" height="480" width="640" /></a></div>
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<b>Helado de aceitunas Negras Confitadas</b></div>
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<i>Black olive confit ice cream bathed in raisin cream showered with albarino syrup</i></div>
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We ordered this because of the black olive confit ice cream however the ice cream did not taste like black olives although it had black olive bits in it as well. The raisin cream tasted faintly of raisin. The scoop of ice cream was quite big though so if you want ice cream to end your meal, this is a good choice. <span style="color: #6aa84f;">3.5/5</span><br />
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<b>Marquesa de Chocolate</b></div>
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<i>Chocolate marquise topped with baked almond praline. Best seller at Terry's Philippines</i></div>
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Now this I would say is best to be shared amongst 4 people or more. Because that chocolate marquise is basically chocolate ganache! One big chunk of it and honestly I was a little sick of it as it was shared between the 2 of us and we had quite a lot for dinner already. The almond praline really helped a lot and I loved the praline! Reminded us of popcorn and was really yummy :)<span style="color: #6aa84f;"> 3.6/5</span><br />
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Overall - I really liked the food here except for desserts which weren't <i>that</i> satisfactory. And would definitely be back for Spanish food if I'm in the vicinity! Also, the service here is DAMN good haha there was this particular guy who was super professional, very friendly, polite and very smiley. I didn't manage to catch his name but kudos to you! You made a lasting impression on me and my boyfriend :) its really not easy to be so cheerful when work is long hours and its dreary but thanks for making people's day better with good service :)</div>
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La Taperia</div>
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Shaw Centre #02-10/11 (its at the "new" side of shaw centre so go to level 2 of isetan and then walk towards the toilet and the new Mango - standalone shop, then you'll find this new part of Shaw with new shops like SK II boutique, a hair salon and what not)</div>
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<span style="background-color: white; color: #2b2b2b; font-family: 'Calibri Regular'; font-size: 15px; line-height: 18px;">Daily Lunch 12-3pm</span></div>
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<span style="background-color: white; color: #2b2b2b; font-family: 'Calibri Regular'; font-size: 15px; line-height: 18px;">Sun-Thurs dinner 6.30pm-12am</span></div>
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<span style="color: #2b2b2b; font-family: Calibri Regular;"><span style="font-size: 15px; line-height: 18px;">Fri-Sat 6.30pm-1am</span></span></div>
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<span style="color: #2b2b2b; font-family: Calibri Regular;"><span style="font-size: 15px; line-height: 18px;"><a href="http://lesamisgroup.com.sg/la-taperia">Website</a></span></span></div>
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They used to have their menu on the website when it was Terry's but now they've taken it off so I'm not sure if there're any changes to the menu</div>
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Yhttp://www.blogger.com/profile/01054516937437449176noreply@blogger.com1tag:blogger.com,1999:blog-8184523411454108773.post-27379556606817765442014-09-30T13:08:00.000+08:002015-03-01T02:56:07.443+08:00Tiferet Tea Room<div class="separator" style="clear: both; text-align: center;">
This tea room has been opened for quite awhile but I only happened to chance upon it few months back and finally visited in Aug 2014. Its situated in a mall that I didn't know of till I visited this tea room! In a quiet corner, with a nice chill interior, it is quite a good place to wind down after a long day.</div>
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They specialise in teas of course and had a extremely wide selection. They serve cakes as well and are apparently home-made if I'm not wrong! Also they serve savouries like sandwiches etc but I didn't take a photo of that menu sorry! </div>
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N and I tried 2 cakes as well as their green tea and here's what we think about it!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSvWBQSsMFT9N50WSPT65VqZ5eBPdKQQyBfYd7gOct7uc6zUYCPMy_fOOY6AlOiIdPGaA0XY5iM40lvqfDu4vjEyeOwZdiEo8XnlI1ItPmSWFusBxNqGVbnEnd_fQotJVViPquO18_50gb/s1600/P8080080.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSvWBQSsMFT9N50WSPT65VqZ5eBPdKQQyBfYd7gOct7uc6zUYCPMy_fOOY6AlOiIdPGaA0XY5iM40lvqfDu4vjEyeOwZdiEo8XnlI1ItPmSWFusBxNqGVbnEnd_fQotJVViPquO18_50gb/s1600/P8080080.JPG" height="480" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0K7JGBv331bsyF2esq6MVntdgp6Ms5Mga2CXqSXdFlr1hrGOt9c29CN1Y1fkmsescRlPiEc4QClydtWJKnuzTFaxv9lOY-mdDGdzDkoGLNqtglh5EVCIMDEcW-4qAdDmOk6VhMFDjeHnc/s1600/P8080082.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0K7JGBv331bsyF2esq6MVntdgp6Ms5Mga2CXqSXdFlr1hrGOt9c29CN1Y1fkmsescRlPiEc4QClydtWJKnuzTFaxv9lOY-mdDGdzDkoGLNqtglh5EVCIMDEcW-4qAdDmOk6VhMFDjeHnc/s1600/P8080082.JPG" height="480" width="640" /></a></div>
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<b>Chocolate Therapy</b></div>
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<i>9 layers of chocolate praline, dark chocolate sponge and milk chocolate ganache</i></div>
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Woah really 9 layers there and the layers are quite neat so kudos to whoever who made this! I loved that this was predominantly dark chocolate hence wasn't overwhelmingly sweet! Perhaps the crunchy praline layer could've been a little thicker/more layers cos the ganache + sponge was a little too much I felt. But overall it was a great great chocolate cake! Therapy indeed! :) <span style="color: #6aa84f;">4.3/5</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgQOxaGcOrnxoCCV_mw43x-WAhZeTIhWK8jg3YFDCMsG3wCE3c8cvXXRvV8Zag61mvDheYHUWqFy0XHZIiPZkdD5-yufzj-WgazMwqy-wPumpu_Y3jFFkfbzKuu1MOVZ7GUl0IT3DMlidz/s1600/P8080090.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgQOxaGcOrnxoCCV_mw43x-WAhZeTIhWK8jg3YFDCMsG3wCE3c8cvXXRvV8Zag61mvDheYHUWqFy0XHZIiPZkdD5-yufzj-WgazMwqy-wPumpu_Y3jFFkfbzKuu1MOVZ7GUl0IT3DMlidz/s1600/P8080090.JPG" height="480" width="640" /></a></div>
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<b>Matcha Azuki</b></div>
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<i>Layers of light matcha sponge, matcha cream and red azuki beans</i></div>
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'cos they ran out of the cake in the cake chiller, they had to take this out from the freezer and so our cake was still semi-frozen when it was served to us haha they were v apologetic and told us to wait awhile before eating it but we couldn't resist the temptation! It was like eating an ice cream cake and as the frost slowly melted away, we could taste how it was actually like. Super soft dreamy mousse and sponge cake with a strong green tea taste! Great for green tea lovers :) <span style="color: #6aa84f;">4.3/5</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghcnHzfulfGUQXvqZzlM3Sv3UjaNios5xWhDkZVmMghdeUreeM1YqBFoACRkJZFt7-x3iy66beNj_k_a7wlxYKB9ab7ubJVKDTeoYrgvn6Jqzc1Pu6od5hRFuS-SmLeALkg_DOSXiprg0e/s1600/P8080091.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghcnHzfulfGUQXvqZzlM3Sv3UjaNios5xWhDkZVmMghdeUreeM1YqBFoACRkJZFt7-x3iy66beNj_k_a7wlxYKB9ab7ubJVKDTeoYrgvn6Jqzc1Pu6od5hRFuS-SmLeALkg_DOSXiprg0e/s1600/P8080091.JPG" height="480" width="640" /></a></div>
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I forgot which green tea I drank but N and I both thought that there was nothing special to the tea :/ haha most likely cos we aren't connoisseus but anyhow they don't serve water so its best to get tea to go along with the cakes! </div>
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I'm sorry I don't remember the price range but the cakes were about $6+ or more, but the tea I honestly can't remember! The place is not crowded, is a good place to chill and has many magazines on the rack for you to read as you chill :) you get a view of east coast road as well haha</div>
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Tiferet Tea Room</div>
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30 East Coast Road #02-17</div>
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Katong V</div>
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Mon-Sun 10am-10pm</div>
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<a href="https://www.facebook.com/TiferetTeaRoom/timeline">Facebook</a></div>
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Also! In celebration of the new direction Nuffnang Sg is headed towards, I'd like to say, thanks to Nuffnang I've had many opportunities to be part of events, tastings etc and have met many new people and well have been allowed to step into the media world, even though my experience is just a fraction of that world, I'm really grateful for the opportunities that I've been given. The one I hold closest to my heart is the media event for Chefs for A Cause </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaYdH0gVfgLDiJ9YALuC9Ze5gitLKQxTPqjdo7ye59NCm0cZY9PXgHKqg6GkAHjDW0Uv765jISsmxWaSx8zyHi0qpn7pEtDQNxgrfIweL7CmLij3nzhNI-Oxqv545OyZfLCdb-zdtp4siQ/s1600/P7300079.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaYdH0gVfgLDiJ9YALuC9Ze5gitLKQxTPqjdo7ye59NCm0cZY9PXgHKqg6GkAHjDW0Uv765jISsmxWaSx8zyHi0qpn7pEtDQNxgrfIweL7CmLij3nzhNI-Oxqv545OyZfLCdb-zdtp4siQ/s1600/P7300079.JPG" height="318" width="640" /></a></div>
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Through this media event, I made new friends with other people in the media industry, I talked to extremely inspiring people who're behind this event and sampled amazing food :) Also I felt very privileged to be given the chance to help spread the word about such a worthwhile cause and was honestly very humbled and extremely heartened to know that kind souls still exist where they would do things for free for charity so that 100% of the proceeds will go to charity :)</div>
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So thank you @nuffnangsg #nuffnangsg #bloggerati and @bossming who started out this company :)</div>
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Yhttp://www.blogger.com/profile/01054516937437449176noreply@blogger.com1tag:blogger.com,1999:blog-8184523411454108773.post-22034215791550993842014-09-20T17:46:00.000+08:002015-03-01T02:56:56.036+08:001 Week Old: FOC Restaurant by 1 Michelin Star Chef Nandu Jubany<div class="separator" style="clear: both; text-align: center;">
Hello!</div>
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Another new restaurant opened officially in Singapore recently! What's more interesting is that we've got another Michelin-star chef opened restaurant on our shores! Nandu Jubany's the 1-Michelin star chef from Spain and Chef Jordi Noguera is the executive chef who was previously helmed the kitchen at FoodbarDada. The mixologist here is Dario Knox.</div>
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This restaurant was on my radar for <i>weeks</i> ever since I first read about when it was still in its pre-opening phase. And finally when information was uploaded on the WWW, I immediately told N we were going for dinner that very week. </div>
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So we went last Thursday and it totally felt like Friday to me! Because the bar was bustling, the restaurant was bustling, the atmosphere was so lively! Then I realised after I was home that it was actually a Thursday. Barely few days old and its already so crowded! </div>
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We made reservations and were shown to our seats and given the menu by another staff. Here's photos of the menu which I couldn't find online and thought would be helpful to y'all :)</div>
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However I realised only much later when we asked for the menu again after our 1st round of food that the boy's menu had an extra page of dishes while mine did not have that page (its the page with the more Asian flavours, I think it was titled "BCN -> ASIA" or sth along those lines) anyway so we asked the staff about one of the dishes on that menu and she told us that wasn't updated so brought us a piece of paper with "Today's Specials" on it which was essentially the same stuff in that "asia" menu but I think the prices were different. Also this "today's special" menu (its a separate one that looks like a brochure, seen below) was given to the table next to us when they arrived but it wasn't given to us till we enquired. Hmm.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQOju0GQWkn2NsP_rvGSGI2sCSprGCKXLhOdbhLP7MOaOd-lUjpG6N2lkpJYFa5665kXaZOPAugdpVeGTF8OPMBkV1t9jklBeK19W4H2DvjlOl6GS8tiOW4BLCAv-g_VbJQBGb_SV1gw5r/s1600/P9180040.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQOju0GQWkn2NsP_rvGSGI2sCSprGCKXLhOdbhLP7MOaOd-lUjpG6N2lkpJYFa5665kXaZOPAugdpVeGTF8OPMBkV1t9jklBeK19W4H2DvjlOl6GS8tiOW4BLCAv-g_VbJQBGb_SV1gw5r/s1600/P9180040.JPG" height="480" width="640" /></a></div>
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Anyway what I liked about the menu is that they have items traditional to Spain, and they have fusion items that are super creative as well! And there are so many dishes that we were spoilt for choice! Kudos for dishes like the ramen, pomfret fritter, sweet sour pork etc </div>
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There's also an <i>extensive</i> drinks menu with at least 15 types of cocktails and I love their cocktail menu! Didn't manage to take shots of the menu but I love how the information was presented.</div>
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1) You get the ingredients of the cocktail</div>
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2) You get a drawing - 4 quadrants (bitter, sweet, sour, refreshing) and they'll mark on the quadrant what this drink is more of</div>
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3) You get a list of descriptors e.g. spicy, refreshing etc and they'll mark out what characterises the drink </div>
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4) They'll mark out which of the spirits/soda etc were made on their own with "H.M." aka homemade </div>
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If you have troubles ordering, you can always tell the head mixologist Dario, who's very nice and willing to help, what flavours you're looking for, what kind of base you want and he'll create something for you</div>
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Update: found the cocktail menu on chope.co have a look <a href="http://d2jzxcrnybzkkt.cloudfront.net/uploads/2014/09/FOC_Cocktails_Beverage_Menu_pd_1411006130.pdf">here</a> but there are no markings on this one as the markings are done by hand</div>
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Here are some photos of the layout (its so empty because this was at 645pm):</div>
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Whimsical decor!</div>
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And here's the food we ordered!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMgy82x8K5EDKBnRZL_lRyBwmnjwDIgu1ROmfTjgpMQNWVBRtNRJ3wmX2szBvDYVGbmK4U98XVtR2PLAK_76-3lreuHmb81CzsZsEyGHlCrd3J2-Jsi5gQuUOLoKARpeT4mQavfihbNhk1/s1600/P9180047.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMgy82x8K5EDKBnRZL_lRyBwmnjwDIgu1ROmfTjgpMQNWVBRtNRJ3wmX2szBvDYVGbmK4U98XVtR2PLAK_76-3lreuHmb81CzsZsEyGHlCrd3J2-Jsi5gQuUOLoKARpeT4mQavfihbNhk1/s1600/P9180047.JPG" height="480" width="640" /></a></div>
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<b>Watermelon Gazpacho with charcoal smoked olive oil ice cream</b></div>
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<b>$12</b></div>
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Now this is very <i>very very </i>similar to a dish we had at FoodbarDada previously and some of the food on the menu were from FoodbarDada as well (click <a href="http://foodmakespeoplehappy.blogspot.sg/2012/07/foodbar-dada.html">here</a> to visit my FoodbarDada post) </div>
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The difference here is that there're no fried onion bits, but replaced by croutons instead. Also the plating is very different! </div>
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I prefer the FoodbarDada's version because of the fried onion bits which added a sweetness and savoury tinge to this meal. However the gazpacho is still amazing and the ice cream goes extremely well with the gazpacho :) great refreshing start! <span style="color: #6aa84f;">4/5</span></div>
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<b>Octopus Galician style, prepared with paprika, olive oil and potatoes</b></div>
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<b>$22</b></div>
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This dish was a little bit of a letdown for me. The texture of the octopus was great don't get me wrong, soft but with a little chewiness. However I felt it wasn't well seasoned enough. The potatoes were good though! There were chunky bits amidst creamy potato and the flavour of the mash was great. <span style="color: #6aa84f;">3.5/5</span></div>
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<b>Smoking Geisha</b></div>
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I can't really remember how much this was so sorry! But it served 7 cups no actually more than that about 8-9 cups! N and I shared this pot of "tea". Which was basically made out of sake, green tea powder and about 4 more ingredients I can't remember haha. It was refreshing which was what I was looking for.</div>
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Extremely smooth and easy to drink. Dangerous because you can literally just keep drinking and it doesn't feel like you're drinking alcohol. Wonderful creation <span style="color: #6aa84f;">4.2/5</span></div>
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<b>Scallops "Ceviche" with guacamole </b></div>
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<b>$20</b></div>
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Scallops were plump and well marinated, guacamole made us think of wasabi haha. Surprisingly the avocado goes quite well with the scallops! Scallops were rather sweet. This ceviche was alright for me in terms of flavours. I'm not sure whether the chef wanted the scallops' natural sweetness to shine through so the seasoning wasn't that strong but taste wise, this was pretty normal for me. <span style="color: #6aa84f;">3.6/5</span></div>
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<b>Black Mediterranean "Paella" with seafood and garlic mayonnaise </b></div>
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<b>$22</b></div>
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This was <b>DEFINITELY the highlight</b> of the night!!!!!!!</div>
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Our paella came piping hot with 2 spoons and instructions for us to mix the paella up so that the garlic mayo is well mixed. The boy did it for us and as he was mixing, the aroma made our mouths water~~~ it was the fragrance of the squid ink, and the seafood, thick and rich, no words can describe. You gotta smell it yourself to know it. </div>
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I eagerly awaited for him to finish and then ate my very first spoonful of heaven. I know this sounds exaggerated but honestly I've been searching in vain for far <i>too</i> long for yummy squid ink paella/risotto/pasta and here I've finally found THE ONE. The sides were slightly charred and N knows I love those parts so he scrapped it and mixed it in as well so there was the crispy bits inside and they added a new dimension to this already amazing dish.</div>
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The squid ink sauce perfumed every rice bit, coating it with some sauce leftover = not too dry and neither was it too wet. Perfect in every sense. There was chopped squid in the rice as well and they were v generous with the squid! The prawns they served were also plump, crunchy and fresh. However the clams were a letdown because most of them were smelly. BUT this did not deter me at all from enjoying my amazing paella. Both of us happy finished everything and whaddaya know, we order a SECOND one! :) </div>
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I couldn't resist ordering another because I finally found my squid ink dish. However the 2nd one was a little bit wetter (just a little) than the first one but the flavour was stronger than the 1st paella. So which did we prefer? I preferred the 2nd for its stronger flavours, but the boy preferred 1st as it was a tad drier and had more crispy charred parts. We could tell that it was slightly wetter because it felt different when he was mixing it he said, and this was easily mixed and scooped up while the 1st one was more difficult. I could also tell that this was wetter by looking at it!</div>
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All in all, this is a <b><span style="color: red;">MUST-TRY </span></b>if you're a squid ink fanatic! <span style="color: #6aa84f;">5/5</span></div>
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<b>Confited pork belly and cauliflower puree (4 pieces)</b></div>
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<b>$14</b></div>
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The boy said this was his least fav dish of the night. I didn't try this so I have no comments but the boy tried all the dishes listed here and he said this paled in comparison.</div>
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1) The skin was too thick, and q hard unlike what he was expecting. i.e. the kind of pork skin you get in spanish/chinese suckling pig </div>
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2) The "meat' below was more of 1/2 fat and 1/2 meat or maybe 3/4 fat and 1/4 meat so it got a bit too much after the first piece</div>
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3) The cauliflower puree didn't do much in terms of flavour if you eat the skin + puree + meat as a whole</div>
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<b>Grilled foie gras with marinated shitake and green apple (2 pieces) </b></div>
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<b>$22</b></div>
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I didn't know this was served with buns cos it wasn't stated on the menu so I initially thought burgers were being served to me and that they brought it to the wrong table haha</div>
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Foie gras was average, the buns tasted like mantou and the shitake is like the kind we have in barchormee! vinegar-marinated kind! The green apples were a nice welcome to the dish providing the sourness along with the mushrooms. I felt one slice of the bread was enough for each serving.</div>
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The bread was also very fragrant and buttery!! Really like the deep fried mantous we eat in chinese restaurants <span style="color: #6aa84f;">3.9/5</span></div>
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<b>Coca with anchovies, charcoal grilled peppers, eggplant, spherical Idiazabal cheese</b></div>
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<b>$16</b></div>
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Coca is the bread they serve these on and when it arrived it was toasted but slightly soggy in the way that you'll be afraid the ingredients + the bread will "fall off"</div>
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We loved the cheese sphere and honestly you've gotta follow what the waitress tells you to do - eat it in one bite! The cheese kinda overpowered the anchovies and everything else but you could tell the texture of the veggies. <span style="color: #6aa84f;">3.8/5</span></div>
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<b>Grilled oyster in Josper oven (1 piece) </b></div>
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<b>$10</b></div>
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This was okay average! Plump oysters definitely and you can't really tell its grilled? More like just heated up. The sauce accompanying it was q nice but the oyster itself was a little smelly hence<span style="color: #6aa84f;"> 3/5</span></div>
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<b>FOC Chocolate Burger </b></div>
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<b>$12</b></div>
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We were q stuffed so we only got 1 dessert! Lemme break down the layers for you</div>
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Bread: white choc with sesame seeds</div>
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Meat patty: choc ganache</div>
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Tomato: strawberries</div>
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Cheese: Mango</div>
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Leaves: mint</div>
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This is how it looks like "inside"! Sorry its messy and all that haha</div>
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Felt like I was eating magnum when I was eating the bread haha same textures if you know what I mean. I LOVED the addition of sesame seeds!! Neutralizes (to a certain extent) the sweetness of white choc and adds savoury touch to this sweet dessert + makes it more like a real burger! Creative and novel dessert but taste wise it was quite normal although the flavours did go together! <span style="color: #6aa84f;">3.6/5</span></div>
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Ambience: really nice atmosphere going on here and I loved being in the restaurant! Super laid back, chill, open space, music was quite good too, the bustle in the background. All's good!</div>
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Service: everyone was super friendly and professional. Good service with a smile always makes me happy! Dario is super upbeat and cheerful </div>
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Food: definitely coming back for the paella + try out the other dishes! AND definitely coming back for drinks. Wanted to try SO many of their cocktails! That alone will draw me back</div>
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I can foresee FOC becoming one of those difficult-to-book restaurants </div>
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FOC by Nandu Jubany</div>
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61004040</div>
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<a href="https://www.facebook.com/FOCRestaurant/timeline">Facebook</a></div>
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40 Hong Kong Street<br />
You can also reserve on chope.co <a href="http://www.chope.co/sg/categories/restaurant/foc-restaurant">here</a></div>
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Mon-Weds 6pm-11.45pm</div>
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Thurs-Sat: 12-2.30pm, 6-11.45pm</div>
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There's valet parking available but you gotta pay</div>
Yhttp://www.blogger.com/profile/01054516937437449176noreply@blogger.com1tag:blogger.com,1999:blog-8184523411454108773.post-23575570364175948502014-09-16T07:00:00.000+08:002015-03-01T02:56:07.429+08:004 days old: Les Patisseries<div class="separator" style="clear: both; text-align: center;">
Hello!</div>
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The boy and I went to this cafe over the weekend because well its new and in the heartlands! After lunch and some pies at Windowsill, we went down and this small cafe was quite crowded! This cafe is a joint venture by 3 Singaporeans who graduated from local culinary schools At-Sunrice and Shatec. The pastries are all baked in store!</div>
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This is space you see here is about 1/3 of the shop space (kitchen not included) so it is quite small in there and not manyyyy seats. They serve a wide range of things!</div>
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They have cakes - Rocky (reviewed below), strawberry shortcake, mango cake, forrest berry, tiramisu</div>
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Tarts: lemone tart (can't rmb whats the other one)</div>
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Macarons (can't rmb the flavours sorry!)</div>
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Waffles - with maple syrup, with berries, horffles (horlicks sauce basically), choc sauce, vanilla sauce, salted caramel the last 4 kinds you're served ice cream along with it. I think for the choc sauce you get macarons too? Not sure</div>
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Savouries - they serve brunch 8am-3pm there are some all day brekkie options like eggs benny,, big breakfast set etc.</div>
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Then they serve their signature pork burger and truffle baked mushroom pasta all day, and dinner commences 6pm-10pm with club sandwich, carbonara and aglio olio. There's also quiche and sides like truffle fries. </div>
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Price are fair with the savouries being $15 and below, waffles $8.90 mostly, cakes were bat $7</div>
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<b>L' Rocky</b></div>
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<b>$7</b></div>
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I don't know exactly what its Rocky cos there wasn't any details but here's what we think about it. Honestly based on the looks (esp the nutty covering) I was hoping for a choc cake w a crispy feuilletine/praline base. Granted there was such a crispy part to the cake, but it was only one small part of the cake (1/4) of it only. </div>
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I don't know if its meant to be this way or there was some mistake in the execution but the other parts didn't have the crispy layer that 1/4 part had. That crispy layer is not like those crispy layers we're used to. This one's really thin and kinda feels like a crisp in itself rather than as part of the cake. The nuts in the ganache coating were not crunchy anymore (i.e. lao hong in our local terms) so it was kind of a letdown. </div>
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As the interior was mainly choc mousse, it got quite monotonous after awhile. Although in the cross section it seems as if there are different layers to this, honestly my humble and lousy taste buds could only differentiate between the smooth mousse texture, the slightly thicker choc ganache coating and the nuts (ignoring the 1/4 crispy part). </div>
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Luckily this dessert wasn't on the overbearingly sweet side, I think they balanced the sweetness nicely in this cake so thumbs up! For $7 and this quality and size (its about same size as the mouth of your average mugs at home), I think the price is a little <i>little</i> bit steep but I do understand q a lot of work goes into creating this small pastry. <span style="color: #6aa84f;">2.9/5</span></div>
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<b>Horffles </b></div>
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<b>$8.90</b></div>
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We were intrigued by the horlicks sauce cos its our childhood snack hence we ordered this to try eagerly awaiting the yummy horlicks sauce. However the sauce only tasted faintly of horlicks :/ when you eat the waffles + sauce + ice cream, the ice cream just overpowers the sauce <i>totally. </i>It'll seem more like eating a vanilla sauce + ice cream waffle than horlicks. I like the addition of roasted almond silver and they are quite generous with the berries. </div>
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When the waffles arrived, I told N, the waffles look soggyyyy like it won't be crispy :/ but then N was like, "No I think it looks quite crispy leh!" so he cut in and true enough there was the audible crisp :) so crispy it was! This waffle is more doughy, but its not more dense, quite light actually. Texture of this waffle is quite unique in that sense. The boy asked me if the waffles were fully cooked cos of the doughy texture but I told him yes it was fully cooked. So this had a crispy exterior but the inside was doughy. Yeast maybe? Not sure. So I'd say, it'll depend on what kind of waffles you like to determine whether you like this or not <span style="color: #6aa84f;">3.2/5</span></div>
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Free plain water is provided, the place is basically black themed, staff friendly, chefs seemed nice too, place opens from 8am-10pm!!! O: Mon-Sundays I think. The opening hours are crazyyyyy I think! Hopefully they won't burn out or anything!</div>
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Les Patisseries</div>
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Blk 186 Toa Payoh Central #01-428</div>
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Spore 310186</div>
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8am-10pm daily </div>
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Yhttp://www.blogger.com/profile/01054516937437449176noreply@blogger.com2tag:blogger.com,1999:blog-8184523411454108773.post-1117398733765009992014-08-27T07:00:00.000+08:002015-03-01T02:56:56.021+08:00Town Restaurant Fullerton Sunday Brunch!<div class="separator" style="clear: both; text-align: center;">
I've been having this weird constant craving for buffets so I dragged the boy + his family and my mom to a Sunday Brunch I've yet to try! </div>
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Have been reading a few one-liners about about Town Restaurant's spread but haven't read many proper reviews of the spread so here it is! Photos of the entire spread :) </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjko3TIZxrGoHEoo-dpurfn5Fzr-SQzlAxHIeDBQEh9jLEVeX6Or4TqrZQjUvBlFb87H4G0WvN38UnuQwHysE11YMg9YuUpCfc9oeC7qsGj4pLeiJMYhkBawCbEtN2-lESrapU44A0nUdMl/s1600/P7130017.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjko3TIZxrGoHEoo-dpurfn5Fzr-SQzlAxHIeDBQEh9jLEVeX6Or4TqrZQjUvBlFb87H4G0WvN38UnuQwHysE11YMg9YuUpCfc9oeC7qsGj4pLeiJMYhkBawCbEtN2-lESrapU44A0nUdMl/s1600/P7130017.JPG" height="480" width="640" /></a></div>
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The <b>cold seafood </b>selection<br />
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Very good spread! Largest I've ever seen and most comprehensive. Generally good!<br />
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The Italian corner</div>
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Left to Right: <b>pizza, live pasta station, mushroom risotto in parmesan, ready cooked pasta in 2 types of sauces</b></div>
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<b>Mushroom Risotto in Parmesan wheel</b><br />
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The risotto was cold so it was quite icky since its cheesy and creamy.<br />
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<b>Salmon</b><br />
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This salmon was probably seared? Not sure how they cook it but the meat was BEAUTIFUL. It was so gorgeously soft and fragrant! I had many many servings of this<br />
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<b>Assorted smoked fish</b><br />
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2 types of<b> lobsters</b>! The one on the right was sweeter imo (the boy + our moms thought so too)<br />
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Also like how they have 2 kinds of lobsters :)<br />
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<b>assorted raw shells</b><br />
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<b>crab</b><br />
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The main cooked food area with a breakfast food area to the left and then malay food to the back<br />
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<b>Breads</b>! Love that they had a wide variety from savouries to sweet. There were 3 types of foccacias too which I really liked :) there was also banana bread, assorted multigrain/healthy loaves, croissants, tomato buns etc<br />
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<b>Cheese!</b>!!<br />
This was a round table <i>FILLED</i> with cheese and this is 1/3 of the spread only! Love love their hugeass cheese spread :)<br />
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I had a taste of most of the cheese and honestly I loved them all :)<br />
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<b>Assorted roast meats</b> which we all thought looked great but disappointed in the taste/texture department<br />
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The <b>siew mai </b>was okay, a little too much meat for my liking but still okay!<br />
Didn't try the other dim sum. These were the 2 dim sum items available that day as well as a <b>chilli crab pau</b> which I didn't try!<br />
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On to the Japanese area! this was slightly disappointing as there was only <b>4 types of fried food, assorted sushi (ok granted the sushi range was quite large), 2 types of sashimi, soba, miso soup</b><br />
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The sashimi wasn't cold enough as it was placed on the same white plates as the above. Also it is a little sad that there's only 2 kinds of sashimi!<br />
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On to the breakfast spread:</div>
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<b>Eggs Benny on smoked salmon or spinach</b></div>
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The eggs benny was quite good!<br />
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<b>Pancakes </b><br />
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<b>Scrambled eggs w ikura</b><br />
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<b>Frittata </b>- this was okay<br />
<b> </b>
<b>Hash brown </b>- very crispy!<br />
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<b>Bacon</b><br />
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<b>Sausages, baked beans, omelette station </b>(was v psyched there was an omelette station! Cos its my fav station for hotel breakfasts)<br />
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<b>Assorted salads</b><br />
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They had potato salad, mixed mushrooms, pasta salad w lobster claw, and I can't remember what else! Oh DIY salad at the back too. The mushrooms were okay, not as flavourful as I thought they'd be!<br />
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<b>Foie Gras w Balsamic Vinegar + Apple puree</b><br />
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This was THE BOMB. Replaced my fav foie gras from Basilico (since its standards dropped). I had so so <i>so</i> many servings of this!!! It was extremely well executed - crispy on the outside, melt in your mouth on the inside and most importantly this was very very well flavoured!!! With the thick balsamic, and the slightly sweet apple puree. Even my Mom who dislikes most foie gras dishes, loved this one! I would go back just for this (well the rest of the spread is v satisfactory too so.. works out well!)<br />
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<b>Assorted keropoks (Crackers)</b><br />
<b>Papadam</b><br />
<b>Chicken Curry</b><br />
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<b>Live Burger making station!</b><br />
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Didn't want to lift up each cover to take photos but I remember whats in them!</div>
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<b>Briyani, seafood mee goreng, grilled seabass w this cream sauce, grilled salmon, butter chicken, mashed potato, grilled chicken, grilled lamp chops, naan</b></div>
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<b>Assorted grilled veggies</b><br />
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<b>Ham</b><br />
<b>Steak</b><br />
<b>Grilled Lamb </b>- the meat was tough<br />
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<b>Burger!</b><br />
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<b>Seared scallops with mango coulis</b><br />
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This was good too! Same live cooking station as the foie gras :)<br />
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**<br />
<br />
Photos of the dessert spread<br />
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Love how they have chiffon cake!!!! I've never seen this at buffets. The thing on the right is mango pomelo sago! Again I've never seen this dish at buffets! Below is mango crepe</div>
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<b>Macarons</b> - I thought they were so-so. Cant really tell the flavours. Shells not as crispy/chewy as I like them to be.<br />
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<b>Mango mousse cake</b> - this was okay<br />
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<b>Chocolate shooter</b> - its essentially choc mousse with crispy choc pearls - average<br />
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<b>Choc cake w crispy base</b> - this was good<br />
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<b>Waffle </b>- crispy kind of waffles with airy insides<br />
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<b>Tiramisu </b>(in front of waffles) - more mascarpone cream vs sponge fingers - a ratio I don't like<br />
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<b>Choc tart + lemon tart</b> - I generally don't like this kinda tarts cos the shell tends to be soggy and lousy which held true in this case.<br />
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<b>Cinnamon cake </b>- this one really had a strong cinnamon taste!<br />
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Overall</div>
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Service: very very good, prompt, friendly, lots of smiles, polite</div>
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Ambience: nice natural light, view of the Singapore River, space is not too cramped with the other tables, live music with good vocals! The musicians go table to table. Provide birthday cake + song</div>
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Food: generally good!! We were all v satisfied and impressed</div>
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Its now one of my top few buffets to go!</div>
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Town Restaurant Sunday Brunch</div>
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12-3pm</div>
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68778128</div>
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$108++ free flow drinks (Soft drink, tea, coffee, juices) - cheapest price for adults</div>
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You can have the free flow champagne option, but not sure how mud that is</div>
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Yhttp://www.blogger.com/profile/01054516937437449176noreply@blogger.com4tag:blogger.com,1999:blog-8184523411454108773.post-49117816068195597962014-08-12T07:00:00.000+08:002015-03-01T02:56:07.526+08:00New Restaurant: Tess Bar & Kitchen<div class="separator" style="clear: both; text-align: center;">
Following the explosion of cafes in Singapore, the new trend seems to be cocktail + tapas-style food joints! One such place opened recently and with an experienced bartender (ex Bitters & Love), and chef (ex L'Atelier Robuchon), I told the boy "Okay we're eating here this Friday!" and he was like "but there's no menu online and the instagram posts of the food looks q limited!" but I insisted knowing it'll likely be good. Am v happy I did! He was v happy too that dinner turned out to be good :)</div>
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We arrived at about 6.30pm and managed to snag a lot along the street outside the restaurant! Its quite difficult to park along that road so I suggest leaving some time for finding parking space. </div>
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They were having happy hour till 7pm and I must say, their happy hour deal is quite attractive! 30% off all house pours, 10% off all alcohol. </div>
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I really love the atmosphere of the place and we were greeted with really awesome hospitality. Very sincere and friendly! Initially I did not want to sit at the low tables (foreground of the picture below) as I do not like having to bend down to eat, and compressing my stomach (damn uncomfortable!?), so we moved to the bar seats. However the bf wanted to sit at the table (cos we usually order a lot and well, its more spacious) so we kept looking over. Then the same staff came over and asked if we changed our minds, then convinced me that its not so bad and gladly told me that she'll give me the corner seat (initially ours was in the middle) with the cute doggie armrest haha. So we moved there and it really wasn't that bad! </div>
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The space at night</div>
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So the staff will explain the drinks + food menu to you upon sitting down and I think this is sorta an added value to the experience! I wouldn't go as far to say that all restaurants should do this cos I know manpower issues and all, but its a good plus point. </div>
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Do note that the tiger prawns for small plates is actually 6 pieces (photo later) -> they're still in the process of tweaking their menu!</div>
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Their very interesting cocktail menu!! I remember we were recommended Dawa for sth sour, and scandalous pear for sth sweet! I really like their mix of ingredients for the cocktails and makes me feel like trying 'em all! Cocktail review coming up after the food review below!</div>
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<b>Bohemian Vegetables Love</b><br />
<i>Grilled zucchini, bell peppers wrap in aubergine with pepper coulis </i><br />
<i>$9</i><br />
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Basically its grilled veggies served in a wrap form accompanied by a slightly tangy but slightly sweet coulis that was served cold. The grilled veggies were hot of course. So this was quite a good contrast and well its hard to fault these sweet veggies <span style="color: #6aa84f;">3.8/5</span><br />
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<b>Triple truffle fries</b><br />
<i>Yukon, idaho, sweet potatoes, deep fried and seasoned with truffle oil + salt</i><br />
<i>$10</i><br />
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The boy said this was a little dry and honestly the way they cut it? More of wedges haha except maybe the sweet potato ones. The truffle oil taste wasn't strong. <span style="color: #6aa84f;">3/5</span><br />
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<b>Crispy pork belly</b><br />
<i>Served with spiced Asian dip</i><br />
<i>$10</i><br />
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<b>Sea bass, Momotaro & Arugula</b><br />
<i>Seared sea bass slices, momotaro tomatoes sliced and topped with arugula salad</i><br />
<i>$12</i><br />
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Please do not order this. Its such a waste of money! The fish was dry and unflavourful. Saving grace was the very crispy skin. The tomato, honestly maybe momotaro tomatoes or not in season or sth but this tastes like our regular tomatoes and nothing like the ones I've had at Tatsuya or other Jap restaurants. And if putting a few strands of arugula is considered salad… I have nothing to say. I won't even give a grade for this<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheymNtsut9UZQVV_opBdZDAKHSBiNH2m8qI3-KuWJhZBftXF5_CrZbr_b_eIrxEtcclCRHlVKli7XFZrQidJc070Mfk7L2yt6G-KGNihGPs6Ae9LpaCRjAW2eXTIwSD0RhKlRJS02AeoXc/s1600/P7250023.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheymNtsut9UZQVV_opBdZDAKHSBiNH2m8qI3-KuWJhZBftXF5_CrZbr_b_eIrxEtcclCRHlVKli7XFZrQidJc070Mfk7L2yt6G-KGNihGPs6Ae9LpaCRjAW2eXTIwSD0RhKlRJS02AeoXc/s1600/P7250023.JPG" height="480" width="640" /></a></div>
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<br />
<b>Tiger prawns in Herb Garlic Butter</b><br />
<i>King prawns seared to perfection</i><br />
<i>$18</i><br />
<br />
This was very very juicy, bursting with flavours. Can really taste the butter in the sauce but the herbs didn't really shine through. <span style="color: #6aa84f;">3.6/5</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp3zJ4YoPJsryi-VDRj1r4uiRAeG3AJPam2fF_q41YeAfA3kQcJCwteNFdxJByyTBxalt-qj2C8EpaBFaFWWGEAly26xIMz5xzqXxULmEyAXS7LEXIeYdy25GbuYuF-l1KsFCfkxfa_u3m/s1600/P7250028.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp3zJ4YoPJsryi-VDRj1r4uiRAeG3AJPam2fF_q41YeAfA3kQcJCwteNFdxJByyTBxalt-qj2C8EpaBFaFWWGEAly26xIMz5xzqXxULmEyAXS7LEXIeYdy25GbuYuF-l1KsFCfkxfa_u3m/s1600/P7250028.JPG" height="480" width="640" /></a></div>
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<br />
<b>Seared Smoked Duck Breast + Foie Gras</b><br />
<i>Served with braised lentils & blueberry compote</i><br />
<i>$18</i><br />
<br />
Really really love how they used lentils as a side dish cos not many places in Singapore use lentils and I love lentils! The Foie gras is on the left and its average at best. Blueberry compote was good, but hard to go wrong. The smoked duck was beautiful. Just a tinge of saltiness, with a rather firm but still a little soft kind of texture, with a mild duck taste. This was quite a good rendition of duck I must say! Not too fatty either :) <span style="color: #6aa84f;">3.9/5</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8rgxVDQnI21dNjFpTQuO1guCAfz_b82b4OiE29lkdhfjVeDDe_6lOv1LFpu_fV9dn8LKl8prL5dQd1jwWALPFS0TlO6IQaiOHMebCPpC5lm-hNVrjYIf7DFq0Gwdq_Jer5q-IdOnM4ojs/s1600/P7250031.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8rgxVDQnI21dNjFpTQuO1guCAfz_b82b4OiE29lkdhfjVeDDe_6lOv1LFpu_fV9dn8LKl8prL5dQd1jwWALPFS0TlO6IQaiOHMebCPpC5lm-hNVrjYIf7DFq0Gwdq_Jer5q-IdOnM4ojs/s1600/P7250031.JPG" height="480" width="640" /></a></div>
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<br />
<b>Tess Wagyu Cubes & Bone Marrow</b><br />
<i>Seared wagyu beef cubes on bone marrow glaze with veal jus</i><br />
<i>$26</i></div>
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This was very good according to the boy! The sauce was very flavourful, the marrow melted in his mouth and went beautifully with the amazing wagyu cubes! You've gotta scoop up the marrow from the bone which adds an element of "fun" to this dish. The wagyu cubes were very soft and bursting with flavours from the sauce. <span style="color: #6aa84f;">4.5/5</span><br />
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**<br />
<br />
We didn't order any desserts because they did not interest us.<br />
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<b>Bespoke cocktail - refreshing + no bitter taste</b><br />
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I can't really remember what was in my cocktail but it was refreshing! :) These bespoke cocktails are charged based on the alcoholic base they use and the prices of these "bases" can be found in their menu. You can tell them whatever you want, or don't want and something will be created for you :)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9nTrAmJm3xwqfKmSikibtcfVpf9EJaojyrT9xXfiSsod9IDni4Dd6ihW6D-U263b-AoJNLcOKQ4hBwwjOliD0nw7CKbztywdtDCO5ko3l7MKxaLm-RHGbsFcOr3sl0Ivbc3F9nVi-GQiN/s1600/P7250026.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9nTrAmJm3xwqfKmSikibtcfVpf9EJaojyrT9xXfiSsod9IDni4Dd6ihW6D-U263b-AoJNLcOKQ4hBwwjOliD0nw7CKbztywdtDCO5ko3l7MKxaLm-RHGbsFcOr3sl0Ivbc3F9nVi-GQiN/s1600/P7250026.jpg" height="640" width="480" /></a></div>
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<b>Godfather</b><br />
<i>Monkey Shoulder scotch whisky, Disaronno amaretto with cigar smoke</i><br />
<i>$21</i><br />
<br />
We were curious about the cigar smoke! You gotta breathe in deeply + quickly when you open it as the smell dissipates really quickly!<br />
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<b>Figticious</b><br />
<i>Wild Turkey 81 whiskey, home made fives puree, fresh lemon with tonic</i><br />
<i>$21</i><br />
<br />
Was very intrigued by figs in cocktails as I've never had such a drink before. However there was barely any fig taste in the drink! :/ it was quite refreshing though<br />
<br />
Their cocktails are really easy to drink and thats dangerous haha cos you can just keep going on and on like you're not drinking alcohol cos you don't feel any burning in your throat or difficult to swallow or whatever.<br />
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<div style="text-align: left;">
Overall</div>
<div style="text-align: left;">
Service: friendly, good, rather prompt</div>
<div style="text-align: left;">
Ambience: bar + tables w seats, industrial kind of decor, quite pretty at night!</div>
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Food: above average food</div>
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Cocktails: creative! Would like to try more</div>
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<div style="text-align: left;">
Tess Bar & Kitchen</div>
<div style="text-align: left;">
38 Seah Street S188394</div>
<div style="text-align: left;">
63377355</div>
<div style="text-align: left;">
Mon- Thurs 1130am-1am</div>
<div style="text-align: left;">
Fri 1130am - 2am</div>
<div style="text-align: left;">
Sat 430pm to 2am</div>
<div style="text-align: left;">
closed Sundays</div>
<div style="text-align: left;">
<a href="https://www.facebook.com/tessbar">Facebook</a></div>
</div>
Yhttp://www.blogger.com/profile/01054516937437449176noreply@blogger.com2tag:blogger.com,1999:blog-8184523411454108773.post-73505403323259298392014-08-01T07:00:00.000+08:002015-03-01T02:56:07.558+08:00Chefs for a Cause 2014: please go!<div class="separator" style="clear: both; text-align: center;">
Hello everyone!</div>
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Am very very grateful to have been invited to this media preview of this event which I must say, humbled me a lot and made me rethink a few things in life. I'm also very heartened after attending this talk that there are still many good souls out there who are willing to sacrifice for others. I was very touched by the efforts of all who are involved in this event. So what IS this event?</div>
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Project Happy Feet's Chefs for a Cause started out in 2009, conceptualised by Chef Jimmy Chok. He roped in 9 other local chefs for his cause and together they executed the inaugural event for Chefs for a Cause. Firstly, they contributed recipes to a cookbook "Recipes from the Heart" where 100% of the proceeds were donated to the beneficiaries namely MILK (Mainly I Love Kids) and Project Happy Feet's beneficiaries. The highlight was whipping up a 3-course meal for 600 underprivileged children at Swissotel Merchant Court. They showed us a video of that event and I smiled numerous times while watching it :) "this is my first time having a meal in a hotel" "I loved the magic show" were what the kids were saying. Seeing the kids facial expressions in response to the magic show, the food etc really just put a smile on my face. </div>
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So why did Chef Jimmy Chok think of starting Chefs for a Cause? Well because he wanted to give back to society while doing what he loved, and what he was good at. So naturally cooking! Hence this idea was born and acted upon with amazing results! </div>
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So this year, the event is coming back bigger!</div>
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Chefs participating this year</div>
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13 local chefs from Singapore's Top Restaurants are coming together for the first time ever to present this gastronomical event in hope of raising $50, 000 in support of Children's Cancer Foundation. The chefs will be serving their signature dishes and newly conceptualised dishes for this event happening on 24 August 2014!<br />
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Now why should you go? </div>
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1) More than 35 mouth-watering dishes will be served - mixture of local delights and new creations such as sea urchin chawanmushi, salt-crusted stripling, nasi lemak sushi, white truffle cookies etc. More details below!</div>
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2) ALL and I mean ALL proceeds, 100% go to Children's Cancer Foundation why?</div>
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3) Because <i>everything</i> is sponsored. Yes the chefs sponsor the ingredients, the cooking, the prep, everything to do with preparation of the dishes. The venue is sponsored by Swissotel Merchant Court once again. The PR is also done pro-bono. Basically, all the costs have been covered by sponsors hence 100%, all of your money WILL SURELY go to Children's Cancer Foundation!</div>
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3) You get to speak to and rub shoulders with some of Singapore's top chefs</div>
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4) You get to watch your food prepared live in front of you!</div>
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Okay so now I'll talk more about the food that we had the privilege of trying during the preview.</div>
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<i>Seabass ceviche, coriander, shaved asparagus, pomegranate, ginger</i></div>
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<i>Chef Robin Ho</i></div>
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<i><br /></i></div>
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This was very refreshing and a great starter to our wonderful evening. The sea bass was really well marinated and had a slightly chewy texture. The sauce was great - not too tart, tones of sweetness, spiciness from the ginger, some creaminess. The pomegranate lent a nice contrast of textures. <span style="color: #6aa84f;">4/5</span></div>
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<i>Chef Forest Leong Inspired Pomelo + Coconut salad with Prawn</i></div>
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<i>Chef Forest Leung</i></div>
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<i><br /></i></div>
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Now I don't like pomelo actually because my luck with them have been really bad - almost always bitter and yucky. So I stay clear of them and never eat nor order dishes with them in it. However, the boy tried this and told me it was good so I decided to take a leap of faith and try it. Turns out? It was good! The pomelo honestly, wasn't bitter but neither was it very sweet. The salad was refreshing with citrusy tones, crunchy nuts, fresh pomelo, and a crunchy prawn :) <span style="color: #6aa84f;">4.2/5</span></div>
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<i>Pissaldiere - onion, anchovies, black olive tart</i></div>
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<i>Chef Daniel Sia</i></div>
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This was the highlight for me! I've never eaten such a combination of savoury ingredients and the taste was very unique! I can't exactly articulate it so you've gotta try it for yourself. Its served on a crispy puff-pastry look alike layer with caramelised onions and the aforementioned ingredients. I wanted to take another slice but there were none left! Also I saw people taking seconds as well :) showing how yummy it is! Sweet salty crunchy all mixed together but no one overpowers any and they all blend and merge beautifully <span style="color: #6aa84f;">4.8/5</span></div>
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<i>Deep Fried Seafood Cake with Lemon Mayo and Mango Salad</i></div>
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We didn't manage to try this cos it was already all taken by the time we got there!</div>
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<i>Laksa</i></div>
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This was a very light bowl of laksa! The noodles were very very smooth and extremely slurp-worthy! Love such perfectly cooked noodles! The broth could've a tad stronger coconut taste but it was alright! Spicy level was mild. Prawns were fresh. The egg was slightly molten which I liked. The boy who doesn't like laksa, tried this and said that it was q good! The other chefs also tried this dish and had good comments about it! Also I kept hearing people attending the event saying that the laksa's good :) Sorry but am not sure which chef this came from! <span style="color: #6aa84f;">4/5</span></div>
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<i>Compressed watermelon with prawns salad</i></div>
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<i>Chef Yen Koh</i></div>
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This was my 2nd fav dish that night! Sweet juicy watermelon paired with creamy crunchy cubed prawns. I love the taste contrast between the watermelon and the prawns. This was a sweet savoury dish done well! Pity it was such a small portion :( <span style="color: #6aa84f;">4.5/5</span></div>
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<i>Pull pork sandwich and wasabi mayo</i></div>
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<i>Mohammad Shahrom</i></div>
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The boy thought that there was a little too much bread for this one. However the pulled pork was flavourful, with a smokey taste that was balanced out by the tangy creamy wasabi mayo. <span style="color: #6aa84f;">3.2/5</span> </div>
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<i>Chawanmushi with sea urchin, ikura and chives</i></div>
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<i>Chef Jimmy Chok</i></div>
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The egg was <i>so smooth</i> and I quickly slurped it down along with the uni and the ikura! I really love this chawanmushi! The eggy taste isn't overly strong which is a good thing imo. The uni was okayish sweet but didn't do much for the dish I feel. The ikura gave it texture but again, taste wise nothing to shout about! The egg's really good though by itself :) <span style="color: #6aa84f;">3.9/5</span></div>
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<i>Black Forest</i></div>
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<i>Chef Pang Kok Keong</i></div>
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We didn't manage to try this!</div>
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<i>Matcha and red bean butter cake</i></div>
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<i>Chef Christopher Tan</i></div>
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This was a little little bit too dense for my liking as I like fluffy, loose cakes. The matcha flavour didn't shine through nor did the red beans have much taste :/ <span style="color: #6aa84f;">2.9/5</span></div>
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Okay so that was all the food presented to us at the food tasting, there's still 20+ more dishes we've yet to try! So to try these dishes and to find out yourself how the other 20+ dishes taste like, do make it down for the event!</div>
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Now let me give you more information about the beneficiary and Project Happy Feet.</div>
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Project Happy Feet is a not-for-profit organisation, started off in 2009 with the aim of empowering underprivileged youths and children by supporting their education and training so that they can break out of poverty. It was established because the two founders, Grace and Deborah, went on a holiday to Cambodia and visited a few schools there. They brought over slippers and stationery for the kids. The response from the kids was extremely heartwarming and it touched their hearts deeply. They came back and told family + friends about their experience and subsequently managed to get 800 pairs of slippers for the kids there. Soon they were receiving more and more money and they decided that they needed to set up a company to maintain transparency, and to embark on greater projects. </div>
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At this point, I must say I am really humbled and inspired by them. I myself have been on OCIP trips quite a few times, but the spark and the experience lingers for awhile and then it dies down in the midst of the hustle and bustle of life. There's no lasting flame that spurs me on to do what they did. Same for my friends. I think its very encouraging and heart-warming to know that people actually do stuff about the things they've seen or felt after an overseas community experience. So they pride themselves on carrying out a signature event per year and their events must be fully sponsored so they actively look for and rope in sponsors for their events! Theirs is a 100% volunteer based organisation and most of them are working with full-time jobs! They now raise funds for mainly kids in Singapore who are under meaningful and sustainable education-related initiatives and programmes run by local non-profit organisations. They have not forgotten their Cambodian roots! They fly back annually to check on the organisation they've selected to benefit in Cambodia and the people involved.</div>
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Children's Cancer Foundation is a non-profit organisation with a mission to improve the quality of life of children with cancer and their families through enhancing emotional, social and medical well-being. It is founded in 1992 and they help about 2000 children and their families each year. They have an integrated hospital-home-community service model catering to the symptoms of each patient and their time of presentation. They also conduct therapeutic play, back to school programmes, caregiver/sibling support and many others! Honestly, cancer at such a young age, has many repercussions and it is definitely not something easy to deal with so they really need your help :)</div>
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How will this event be carried out? It will be held on 24 August 2014, 4-6pm. So basically 300 tickets will be sold. Each chef will have their own station in the ballroom of Swissotel Merchant Court and they'll be cooking their dishes on the spot! So you just walk around and get whatever you want :) free & easy! I think its amazing that its live cooking and its kinda like a mini market with 13 pop-up food stations!</div>
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So in summary! Savouring good food while knowing that the money you paid, 100% goes to Children's Cancer foundation, what could be better than that? You're effectively not paying for your meal but making a donation with a free meal added upon! </div>
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I'm definitely going on the 24th, and hope to see you there! May I also ask a favour from you? Even if you've read this and can't go, please do spread the message!</div>
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To read more information or to buy tickets, please visit <a href="http://www.projecthappyfeet.org/">www.projecthappyfeet.org</a> </div>
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Thank you!</div>
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Also thank you to Amantha from Nuffnang who invited me for this media tasting event where I met so many inspirational people :)</div>
Yhttp://www.blogger.com/profile/01054516937437449176noreply@blogger.com0tag:blogger.com,1999:blog-8184523411454108773.post-61008200424587275152014-07-28T08:00:00.000+08:002015-03-01T02:56:56.057+08:002 weeks old: Sela Restaurant!<div class="separator" style="clear: both; text-align: center;">
We came across this restaurant while going for dinner at Tess Bar & Kitchen (review coming up!)</div>
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So after dinner at Tess Bar + Kitchen, we decided to hop over to try some of their dishes! Yes, I know you must be thinking "omg how much can these people eat" but well, date nights are meant for eating right? :)</div>
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The restaurant's setting is simple but beautiful imo, love that setup in the middle (although it is q common nowadays). Anyhow, there was only 1 other table while we were there. We asked the waitress how new they are, and she said 2 weeks old! </div>
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Sorry the menu is a little blurry! </div>
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They also have a drinks menu that I didn't take a photo of</div>
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<b>Baked Miso Chilean Seabass, Edamame, Sweet Peas</b></div>
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$27</div>
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This was the item on the menu shouting out to me and I ordered it though I was already full! Boy was I glad I did :) The fish was <i>WONDERFULLY </i>done. Cooked just right, it was fatty, tender, juicy, fragrant and oh so satisfying. The fish was marinated really well, and you can tell that its miso you're eating with the fish! Not many restaurants can achieve this. The miso was not overpowering the sweetness from the fish, don't get me wrong. It was a nice balance of flavours between the two! The skin of the sea bass was crispy and extremely fragrant with the miso! The ikura + sweet peas + edamame were mere additions to the wonderful fish. I did like the texture of bursting ikuras with the fish though! Oh yes there were also potatoes for your much needed carbs :) extremely good fish dish!!! Only wished it were bigger and I had an empty stomach haha <span style="color: red;">5/5</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIRdffMBckW5oJm_eZdW4SEzmxYS7Kuco-uVhD88GFAR2TzwwZ7-ZDWMfN3CZ-OSlmYlirrv2p91ACmbNVoGvalZCEuh9SWtwMka97G7psnDNU6eTWoGRQ_N_RflYFMH0iqOHelK5Bk8C9/s1600/P7250034.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIRdffMBckW5oJm_eZdW4SEzmxYS7Kuco-uVhD88GFAR2TzwwZ7-ZDWMfN3CZ-OSlmYlirrv2p91ACmbNVoGvalZCEuh9SWtwMka97G7psnDNU6eTWoGRQ_N_RflYFMH0iqOHelK5Bk8C9/s1600/P7250034.JPG" height="480" width="640" /></a></div>
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<b>Pinenut crust lemon tart, fresh cream</b></div>
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$10.50</div>
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So this caught my eye in terms of desserts. However it was a letdown :/ the crust was a little soggy for my liking, not crispy crunchy like the ones that I like. When eaten on its own, you can taste the pine nuts in the crust! But I must applaud them for their creativity though, using pine nuts :) The lemon curd had a little too strong an eggy taste for me so I didn't really like it but the bf thought it was okay! <span style="color: #6aa84f;">3/5</span></div>
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Service was v friendly and good plus good ambience and relatively good food, I'll most likely be back!</div>
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Sela Restaurant</div>
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32 Seah Street</div>
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63376358</div>
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Mon-Sat 630-11pm<br />
<a href="https://www.facebook.com/selarestaurant/timeline">Facebook</a></div>
Yhttp://www.blogger.com/profile/01054516937437449176noreply@blogger.com2tag:blogger.com,1999:blog-8184523411454108773.post-46218930334282848942014-07-13T09:00:00.000+08:002015-03-01T02:56:07.519+08:00New Restaurant: Follia Italian Restaurant<div class="separator" style="clear: both; text-align: center;">
Incidentally found this new Italian restaurant while browsing through some websites, and decided to give it a try 'cos its menu looked quite interesting! This restaurant took over Rubato's space at Clover Way. I've never been to Rubato so I cannot compare the food standards!</div>
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When we reached, we told the staff that we were dining in the restaurant and they promptly freed up a parking lot for us to park in front of the restaurant. Inside, it was relatively quiet when we reached with 2 other tables only and the restaurant's music was barely audible. However more people came after awhile so the silence wasn't that bad. Also, my partner and I just talked as per normal so the silence was okay for us.</div>
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We took our time deciding what to order in the rather vast menu and finally settled on the stuff shown below!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWZGn1FDKEMuNakH8CzcrMwEZWgJCVoHo_xzkAiM-uUyek480V_lZ4YbNFjYvVuMg0H4qYvmLj3B_VMF4oVucb1NtK1XLmlPcvmOd6dYQ-EqRLoLjlvgf8zU6DTw3NYDI6orkp3CMFY1V1/s1600/P7120001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWZGn1FDKEMuNakH8CzcrMwEZWgJCVoHo_xzkAiM-uUyek480V_lZ4YbNFjYvVuMg0H4qYvmLj3B_VMF4oVucb1NtK1XLmlPcvmOd6dYQ-EqRLoLjlvgf8zU6DTw3NYDI6orkp3CMFY1V1/s1600/P7120001.JPG" height="480" width="640" /></a></div>
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<b>Pane Pizza all'Aglio</b></div>
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<i>Fresh hand-streched pizza bread spread with garlic, mixed herbs, olive oil and sea salt & baked to perfection. Served with cherry tomatoes</i></div>
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$4.80</div>
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This pizza bread was AMAZINGLY crispy. But it still retained a tad bit of chewiness and so the texture was a win in my books. Also led me to say "hmm I don't mind coming back here for pizzas" the garlic was fragrant and so were the herbs. Felt like garlic bread haha. This serving was far too much for 2 people and after awhile, the bread got cold, and got a bit boring. So I'd recommend this for 4 people instead! <span style="color: #6aa84f;">3.2/5</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCrTDo3mPSjggQRIzsT1K_xhlDRcxWn5t7BYSmA6ZLgDoVkx1QCq0HB74WMqdahmErItzabZjvIjBltdaGsAHKstfEjIetEL-rLrUDa1gPmFzHf53lnk7vBDgxD-2XpsT1KCu1Ly7vlwb8/s1600/P7120002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCrTDo3mPSjggQRIzsT1K_xhlDRcxWn5t7BYSmA6ZLgDoVkx1QCq0HB74WMqdahmErItzabZjvIjBltdaGsAHKstfEjIetEL-rLrUDa1gPmFzHf53lnk7vBDgxD-2XpsT1KCu1Ly7vlwb8/s1600/P7120002.JPG" height="480" width="640" /></a></div>
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<b>Bisque di Aragosta</b></div>
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<i>A rich & flavourful soup cooked with assorted crustacean stock, dressed with clams, mussels & fresh river shrimps</i></div>
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$15.90</div>
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Soup: it was <i>so SO </i>rich omg! If this is really purely made with seafood then zomg how much seafood must they have used! It was really super rich! Bordering on too sweet haha.</div>
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The seafood: mmm overall freshness was okayish. Some mussels were a bit stinky. That pincer like leg's "thorns" were a bit too sharp for us. Also we had 1 prawn and then 1 flower crab! <span style="color: #6aa84f;">3.2/5</span></div>
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<b>Risotto Frutti di Mare e Zucca</b></div>
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<i>Little neck clams, mussels, river shrimp, flower crab, squid & prawns, all sautéed together with garlic & onions, & cooked in white wine tomato sauce dressed on a bed of pumpkin risotto</i></div>
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$26.90</div>
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Actually what attracted us to order this dish was the new pairing of seafood with pumpkin risotto! Okay so firstly the risotto: honestly its too wet. Felt like we were eating porridge! But it was flavourful and yummy. A drier version would've been much nicer though!</div>
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Seafood: once again it was okayish. All the seafood esp the flower crab + idk if it was a yabby/crayfish/lobster or what, anyway these 2 items turned v mushy. <span style="color: #6aa84f;">3.4/5</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2KUaO2iNSGuTHH83gddYtAtAVl74Cto9pfu36SreWVBDH8CxN3fFwJ9loTRuyUrl-WrIovIkzIONDbQCaGmxPgnZFZWMCtXr5FEu8JYkNHBHVW7-FagQbdgGd_w0WdweJl0eLH1g0BfJb/s1600/P7120004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2KUaO2iNSGuTHH83gddYtAtAVl74Cto9pfu36SreWVBDH8CxN3fFwJ9loTRuyUrl-WrIovIkzIONDbQCaGmxPgnZFZWMCtXr5FEu8JYkNHBHVW7-FagQbdgGd_w0WdweJl0eLH1g0BfJb/s1600/P7120004.JPG" height="480" width="640" /></a></div>
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<b>Spaghetti al Nero di Seppia</b></div>
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<i>Fresh homemade squid ink pasta, tossed with assorted seafood in a squid ink sauce dressed with char-grilled squid</i></div>
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$23.90</div>
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I've been hunting high and low ever since my previous fav squid ink pasta dishes dropped tremendously in standards. So I was hoping very much that this would be THE one after so long. When the dish arrived, it looked super promising. Dark, murky, thick, fragrant sauce. I had great hopes :)</div>
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Next the pasta was made very thin, but flat, and the sauce coated the pasta wonderfully, I got yummy mouthfuls of the sauce each time I had the pasta and it was very easy to twirl it with my fork. I loved the pasta! The texture and the doneness was purrrrfect. However main gripe, TOO SALTY! But after awhile your taste buds just kinda adjust. But again, if it was less salty, this would've been purrrrrfecto! I loved the char-grilled squid and not just normal boiled ones. Adds smokiness to the dish and a bit of crispy with the crunch of the grill. The rest of the seafood was okay. <span style="color: #6aa84f;">3.7/5</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf8D6-3VqJ9kcJ0aEQR97KxtMpESUcHhJ61o20wg0LsCRDb86L925yMmrHvHbIGymXYfaWzjiBJo4GBUpBfs0gdvqY4QJqkh4-_1nfSXC8KmsmD6p9u9zTWAxqC-G1yxrlNwVtWiesh5jO/s1600/P7120008.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf8D6-3VqJ9kcJ0aEQR97KxtMpESUcHhJ61o20wg0LsCRDb86L925yMmrHvHbIGymXYfaWzjiBJo4GBUpBfs0gdvqY4QJqkh4-_1nfSXC8KmsmD6p9u9zTWAxqC-G1yxrlNwVtWiesh5jO/s1600/P7120008.jpg" height="640" width="480" /></a></div>
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<b>Orange & White Chocolate Fondant</b></div>
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<i>Freshly baked-to-order & made with fresh orange, & served with vanilla ice cream & strawberry </i></div>
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Honestly when this first came I was like whutttt such a small size?? It is quite pathetic in terms of size vs price. Also it was a tad overcooked and the "lava" took awhile to flow. There were real wedges of orange inside which is a new thing I suppose. Also the flavour is also a new one! Kudos to creativity :) Did it work? I felt that the taste was okay a little bordering on cough syrup-ish but still okay! <span style="color: #6aa84f;">3.1/5</span></div>
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<b>Dark Chocolate Tart</b></div>
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I'm sorry I don't know how much this costs because it was a special item (i.e. not on the menu) and I threw away the receipt + I didn't look at it so I dont know the price! They have a lemon tart on the menu for $7.90 so am assuming it should be around the same price? Haha. </div>
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The tart: the chocolate was wonderfully dark which I loved. The crust was v thin but wasn't soggy which I initially thought it would be! It held up the thick chocolate ganache well and was still crispy! </div>
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The ice cream: vanilla flavoured but barely any vanilla taste. Instead there was this artificial taste so I barely touched the ice cream and let the boy finish it for me. </div>
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Overall: <span style="color: #6aa84f;">3.5/5</span></div>
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Service was good, fast, polite. A couple that sat down before us were told of the daily specials from the menu, a family that sat down after us were also told the same thing. However we weren't told such a thing. Also, when the staff asked if we wanted to have desserts, we said yes and he brought over the menu but didn't tell us the dessert special. It was only after awhile did a lady come up to us and tell us about the chocolate tart. And boy was I glad she did :) </div>
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Ambience: just a very basic simple set up of dark tables + chairs and then a bar at the corner that's about it. Decor wise plain + simple. </div>
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Food wise: Average Italian food! But creative menu that doesn't follow the norm which I admire! There are some more dishes that I would want to try and if I want to go for italian somewhere near and don't mind some okayish food then I would come back again to try the other items and hopefully it'll be better than what I've already tried!</div>
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Follia Italian Restaurant</div>
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Mon, Wed-Fri, Sunday: 11.45am-3pm, 6-11pm</div>
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Saturday: 3-11pm</div>
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Closed tuesday</div>
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63433995</div>
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You can book via chope.com.sg as well</div>
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<a href="http://www.follia.asia/">Website</a></div>
Yhttp://www.blogger.com/profile/01054516937437449176noreply@blogger.com0tag:blogger.com,1999:blog-8184523411454108773.post-42231862092744105132014-06-24T07:00:00.000+08:002015-03-01T02:56:07.505+08:00Art of Sundays Brunch at Intercontinental Singapore<div class="separator" style="clear: both; text-align: center;">
Hello everyone! </div>
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Yes another buffet post :) With their revamped Sunday Brunch which looked promising, plus a $100 discount, I dragged the boy down for Sunday Brunch!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA8d8UJ-sG6NpldHVK246M4vRZRSQYPd8x_6hrf8TaNCTG0AvpJlEs56Vv7avu80M_szYTvvTnnZ2mV33sLLICnfMrzD9VT5WvyqHmqlxyzrg0DFE-Bq-qFLUe1v1stPFfsUU2k8zsLS3y/s1600/IMG_0418.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA8d8UJ-sG6NpldHVK246M4vRZRSQYPd8x_6hrf8TaNCTG0AvpJlEs56Vv7avu80M_szYTvvTnnZ2mV33sLLICnfMrzD9VT5WvyqHmqlxyzrg0DFE-Bq-qFLUe1v1stPFfsUU2k8zsLS3y/s1600/IMG_0418.JPG" height="480" width="640" /></a></div>
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We were seated diagonally across the live singer who's voice was quite good I must say!</div>
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Now on to the spread! Sorry some photos are damn ugly haha</div>
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Cold seafood</div>
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Oysters! A few kinds </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKrIA81gmOH9YlTGF6G0YqWbHAkIuru2HN7gz0hSjV0fVXlZAcCMi09I8dg0WkqORGdJcQIdAxjvc_lBXulDpeu6hcW2ikrbMUBrG6NNOewm051CZkfGcgnW-fq80N82tepWyusOtgvjUW/s1600/IMG_0388.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKrIA81gmOH9YlTGF6G0YqWbHAkIuru2HN7gz0hSjV0fVXlZAcCMi09I8dg0WkqORGdJcQIdAxjvc_lBXulDpeu6hcW2ikrbMUBrG6NNOewm051CZkfGcgnW-fq80N82tepWyusOtgvjUW/s1600/IMG_0388.JPG" height="480" width="640" /></a></div>
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<div style="text-align: center;">
More cold seafood!</div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
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Appetiser section</div>
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<div style="text-align: center;">
DIY salads</div>
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Japanese Appetisers</div>
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Japanese section - sushi</div>
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Soba x udon</div>
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Sashimi</div>
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Cheese!</div>
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Fruits</div>
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<div style="text-align: center;">
Desserts</div>
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Desserts part 2</div>
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Just some close ups of the desserts:</div>
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<b>Complimentary Malay/Indonesian appetisers</b> to start!</div>
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There's otak, some beef rendang, some fish curry and I can't remember what the rest were but they were all pretty good</div>
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<b>Seafood!</b></div>
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Theirs was quite good, the lobsters are quite fresh and oysters were okay too.</div>
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Live station - eggs ben x poached egg w caviar</div>
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Live station - pasta cooking</div>
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<b>Soft poached egg w caviar</b></div>
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Well barely able to taste the caviar. Nicely poached egg though haha</div>
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Roast Beef</div>
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I think this was chicken? Not sure sorry!</div>
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<b>Pan seared foie gras x onion compote x crisp bread x balsamic</b></div>
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This was a really good rendition!! Fatty foie balanced by sweetness of onion + sweet/sour tinge of balsamic. The bread was really really crispy! Had many servings of this!</div>
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This live station can be found near the roast beef section. You just tell the chef how many you like then you can go back to your seat to wait for it/stand around/take other stuff while waiting for your plate of decadence :)</div>
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Took pieces of their <b>cod fish</b>, but it was a tad overcooked for me!</div>
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The boy had their <b>ravioli with cheese</b> which he said was not bad</div>
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<b>Eggs Benedict</b></div>
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The chef put a bit too much hollandaise he felt and didn't really drain the vinegar water (used to poach the egg) away properly so it was a bit wet. </div>
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<b>Roasted pork</b></div>
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He said it wasn't too fatty but not that crispy either!</div>
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<b>Chawanmushi</b></div>
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Don't really see this at buffets! This was a good rendition</div>
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<b>Stewed clams</b></div>
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Very sweet broth, clams cooked just nice</div>
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<b>Kueh Lapis</b></div>
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<b>Chocolate Royale Hazelnut Crunch</b></div>
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<b>Red velvet</b></div>
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<b>Salted caramel tart</b></div>
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<b>Chocolate pave</b></div>
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The 2 chocolate items in this photo are very similar in terms of taste + texture + components! Both with a mousse and crispy crunchy bottom layer. One was darker chocolate than the other I think it was the smaller one but I'm not sure! It was good though. Didn't try the rest on this plate because I don't like those items! The boy said the salted caramel tart was q good though</div>
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<b>Floating Island on Sarawak Pineapple and Ginger Coulis</b></div>
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<b>Fruits x macarons x cheese</b></div>
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They have quite a wide selection of fruits and from what I've chosen their standards are okay! The macarons are very mini (look at it compared to the grapes) so its not substantial enough for me! One mouthful and its gone haha. Was chewy though the shell, which is the kind I like</div>
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Generally I would say the variety is okay, a little bit lacking in the mains department. But otherwise the variety is not bad. Quality wise slightly above average. We didn't really try everything at the buffet! There was also a crepe suzette trolley (but somehow, they never asked us) and a trolley making Irish coffee for you on the spot (quite nice to look at!). The spread is pretty much what I've pictured except for the mains department that had about 10 different mains. Half Western half chinese I would say.</div>
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Service was average-splotchy. We told the people who seated us that we weren't taking the champagne option, then another person came to ask us, later on we were poured champagne by another person. Sigh. Then when we presented our discount coupon, different people looked at it to see what it was and whether it was legit. Plates sometimes weren't cleared on time, had to be called over. Water as well. Sometimes hard to get their attention. The place wasn't even full. Chef at the eggs/pasta counter seemed a bit inexperienced/not confident. Wouldn't go back because don't think the spread/quality justifies the price!</div>
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Ambience: very nice place to laze the afternoon away with good music and a pretty colonial surrounding!</div>
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Art of Sunday Brunch</div>
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Lobby Lounge Intercontinental Singapore Level 1</div>
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1130am-3pm</div>
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$158++ unlimited champagne, cocktails, selected house wines, soft drinks, irish coffee</div>
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$128++ unlimited soft drinks + juices</div>
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$58++ per child 3-12years old</div>
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<a href="http://www.eat2eat.com/InterContinentalSingapore/Pages/Reservation.aspx?relId=MgAxADUAMwA=&lang=0&pro=0&br=999985&ho=0&res=0&ci=0&ms=781">Reserve online</a></div>
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68251008</div>
Yhttp://www.blogger.com/profile/01054516937437449176noreply@blogger.com0tag:blogger.com,1999:blog-8184523411454108773.post-12743570815670262542014-06-11T07:00:00.000+08:002015-03-01T02:56:56.029+08:00Weekend Dim Sum Brunch Buffet: Jiang Nan Chun<div class="separator" style="clear: both; text-align: center;">
Had a leisurely and yummy sunday brunch of dim sum with my mummy a few months ago :)</div>
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We were seated in front of the trees outside and this made for a really relaxing meal!</div>
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I love the buffet because you can choose how many of each piece (i.e. serving size) you want which makes it good when only one/a few want(s) to have it!</div>
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<span style="font-family: inherit; margin-left: 1em; margin-right: 1em;"></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja-7fSyNuOpt-rVdv1vqG0OIdFegBt6QB5-SywzR89sBaW_exRj1llQ484qRbZeCHRWWzqqPX-EZtJc3hKLeTUo8zCgiVnAmX7OPE7Pf4Ob2aUnbHCqCi-tIxoSk3e_yFI7TsEvVfHE5Gy/s1600/IMG_9660.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja-7fSyNuOpt-rVdv1vqG0OIdFegBt6QB5-SywzR89sBaW_exRj1llQ484qRbZeCHRWWzqqPX-EZtJc3hKLeTUo8zCgiVnAmX7OPE7Pf4Ob2aUnbHCqCi-tIxoSk3e_yFI7TsEvVfHE5Gy/s640/IMG_9660.JPG" height="480" width="640" /></a></div>
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<span style="font-family: inherit;">Our view</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihrZDB9IdKVo0Ua_xz2zMQJa5iCTym3G1VFW-V-nI0c14jJN7yyBeUvob6633XpUE8bW-KjJ-a_tVyNPC1K-rB9lXW3UfoDnvJjMucjw3icGlPCerdKUJvkrRFa_il17_Th_dhvxaXCCHB/s1600/IMG_9661.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihrZDB9IdKVo0Ua_xz2zMQJa5iCTym3G1VFW-V-nI0c14jJN7yyBeUvob6633XpUE8bW-KjJ-a_tVyNPC1K-rB9lXW3UfoDnvJjMucjw3icGlPCerdKUJvkrRFa_il17_Th_dhvxaXCCHB/s640/IMG_9661.JPG" height="480" width="640" /></span></a></div>
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<span style="font-family: inherit;">The setup! Love the chairs!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLc6q-tev-xTcpoQ4KIRgWhUg3nehAdj2z7qPoCddTkLInqsdeTH11ApPdJl17DC_kzTLFU71474m0XVz7iRBWPp5k0ODnG9HSags41eGXWnqqUmqmwBReF6-ziqCAi0z6uNrYwE-mahJ8/s1600/IMG_9663.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLc6q-tev-xTcpoQ4KIRgWhUg3nehAdj2z7qPoCddTkLInqsdeTH11ApPdJl17DC_kzTLFU71474m0XVz7iRBWPp5k0ODnG9HSags41eGXWnqqUmqmwBReF6-ziqCAi0z6uNrYwE-mahJ8/s640/IMG_9663.jpg" height="640" width="480" /></span></a></div>
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<span style="background-color: white; color: #333333; line-height: 19px;"><b><span style="font-family: inherit;">Double-boiled Morel Mushrooms with Chinese Cabbage and Black Chicken Soup</span></b></span></div>
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<span style="font-family: inherit;">Very flavourful! </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZByqPGaa5IHtltJs3zEfxG89i0YSTkVXuA1LjSFiuJWm7Bumt_BQyRKwZo0V-_2a_rS9gjRhyphenhyphenMmaoh0KIZK-DX9CeUB59d86pTOWrv76Zm2ACEhOKZnUziblzqCJLNSf6KCfGvT5ZI49u/s1600/IMG_9664.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZByqPGaa5IHtltJs3zEfxG89i0YSTkVXuA1LjSFiuJWm7Bumt_BQyRKwZo0V-_2a_rS9gjRhyphenhyphenMmaoh0KIZK-DX9CeUB59d86pTOWrv76Zm2ACEhOKZnUziblzqCJLNSf6KCfGvT5ZI49u/s640/IMG_9664.JPG" height="480" width="640" /></span></a></div>
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<span style="background-color: white; color: #333333; line-height: 19px;"><span style="font-family: inherit;"><b>Braised Bird’s Nest with Egg White in Rich Broth</b></span></span></div>
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<span style="font-family: inherit;">A little bit of bird's nest haha. Cant really taste the egg white. The broth was very thick but super flavourful!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilGzO6vXpyCtmaEl6eGBL87V0gxe1Q_SDPYiikDVG1U86eeXoPDVKQEMlaH6zO5lOxWkRbuoah3a8l2hayJ7hlx_1yGJv-omJsnRmOHPIgWbBNMYaRjjdrwWLZfxc2ZGKLPF-W6iAQo8rd/s1600/IMG_9665.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilGzO6vXpyCtmaEl6eGBL87V0gxe1Q_SDPYiikDVG1U86eeXoPDVKQEMlaH6zO5lOxWkRbuoah3a8l2hayJ7hlx_1yGJv-omJsnRmOHPIgWbBNMYaRjjdrwWLZfxc2ZGKLPF-W6iAQo8rd/s640/IMG_9665.JPG" height="480" width="640" /></span></a></div>
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<span style="background-color: white; color: #333333; line-height: 19px;"><span style="font-family: inherit;"><b>Chilled Sesame Roll</b></span></span></div>
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<span style="font-family: inherit;">Strong sesame taste!! (Y)</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgndivo-ePVj0458Ag00x4ZrGcugpXRTv2-_tD69VTzxRYpXZ9Risfvi7RzIp6WzhtPMjiQ391QT3sMxfSVL6Nsk_lfkbSN9ZwX0z8gWQdFDn3ril3aUmLOJikpIX9jeaf5Ev3mF7ZVIfip/s1600/IMG_9667.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgndivo-ePVj0458Ag00x4ZrGcugpXRTv2-_tD69VTzxRYpXZ9Risfvi7RzIp6WzhtPMjiQ391QT3sMxfSVL6Nsk_lfkbSN9ZwX0z8gWQdFDn3ril3aUmLOJikpIX9jeaf5Ev3mF7ZVIfip/s640/IMG_9667.JPG" height="480" width="640" /></span></a></div>
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<span style="font-family: inherit;">Behind: <span style="background-color: white; color: #333333; line-height: 19px;"><b>Steamed Green Beans and Shrimp Dumpling with Parsley</b></span></span></div>
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Average!<br />
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<span style="font-family: inherit;">Front: <span style="background-color: white; color: #333333; line-height: 19px;"><b>Steamed Shrimp Dumpling with Tianjin Cabbage</b></span></span></div>
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<span style="font-family: inherit;">Cant taste the cabbage so </span>don't<span style="font-family: inherit;"> worry if you </span>don't<span style="font-family: inherit;"> like veggie.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdzys_RaPtYCbEBGv66S6-1EdNICN9slty_WCqi1s4o9W7KXhLnnWM-NAsmEbG5o1hzkkdrauzv1TNuhwA4VlTrpsZUVB18XngBK8I4yvC7cpORz_8Cr4oH1jPl5wJ8iAA18YQM9x-JOK2/s1600/IMG_9669.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdzys_RaPtYCbEBGv66S6-1EdNICN9slty_WCqi1s4o9W7KXhLnnWM-NAsmEbG5o1hzkkdrauzv1TNuhwA4VlTrpsZUVB18XngBK8I4yvC7cpORz_8Cr4oH1jPl5wJ8iAA18YQM9x-JOK2/s640/IMG_9669.JPG" height="480" width="640" /></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR99F7pYKNe2zHqniUjN4PIONubFDfEHCmEszWYHhhgbE-Ibz19WWd8wkI6SHc6J6bb2KDKjpjUAni1g_t6cQg_R-_3YJIRkOUZLrlGpwVhh6sLeij9I7YXNfcABP8JbZmFY6F_iv4W159/s1600/IMG_9666.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR99F7pYKNe2zHqniUjN4PIONubFDfEHCmEszWYHhhgbE-Ibz19WWd8wkI6SHc6J6bb2KDKjpjUAni1g_t6cQg_R-_3YJIRkOUZLrlGpwVhh6sLeij9I7YXNfcABP8JbZmFY6F_iv4W159/s640/IMG_9666.JPG" height="480" width="640" /></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCKTNTgiCakt73eSDu5-FXOH1tuSZF7zGPNOdDFXtpmZj_DD6FFgrCJ2JypCT2wTqAEYFOP6xPrKQCkB0R_Qk7zk5t_ryO51WdruGnla5caNYap0RAQz1o0vVASoVx_ne3oLBJG5X2GPGI/s1600/IMG_9670.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCKTNTgiCakt73eSDu5-FXOH1tuSZF7zGPNOdDFXtpmZj_DD6FFgrCJ2JypCT2wTqAEYFOP6xPrKQCkB0R_Qk7zk5t_ryO51WdruGnla5caNYap0RAQz1o0vVASoVx_ne3oLBJG5X2GPGI/s640/IMG_9670.JPG" height="480" width="640" /></span></a></div>
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<span style="background-color: white; color: #333333; line-height: 19px;"><span style="font-family: inherit;"><b>Steamed Pao with Custard Paste</b></span></span></div>
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<span style="font-family: inherit;">Could've been saltier the paste! But was q good</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQsU2aGZ66k7aZlonCeJceA7hkRXxxmqVG44bepNBVjeNANIuSjOgaVweZnSHDokb8IsKQkDFzklT9kiI3H4hya6uUCJpDilUfAJuRyz4P0myk-wh1VhLmW8XelMm4y1tj5f3a99N1UZH8/s1600/IMG_9671.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQsU2aGZ66k7aZlonCeJceA7hkRXxxmqVG44bepNBVjeNANIuSjOgaVweZnSHDokb8IsKQkDFzklT9kiI3H4hya6uUCJpDilUfAJuRyz4P0myk-wh1VhLmW8XelMm4y1tj5f3a99N1UZH8/s640/IMG_9671.JPG" height="480" width="640" /></span></a></div>
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<span style="background-color: white; color: #333333; line-height: 19px;"><span style="font-family: inherit;"><b>Braised Sea Cucumber in Casserole</b></span></span></div>
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<span style="font-family: inherit;">Could've had a bit more flavour but was good</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh60lPkPJ_L1E1C4goCigWHp6qbPMNoW8xcPenP0lG81tKtvHCmEytxU7wbayfMSQVLjOAQ4Li2tRbeHbcmLKxQ0UA8yICtx52ZEgLXtyFR3kwYbvoH9Z7Vcy1KO0hq4M2UPN5snq8UeUI2/s1600/IMG_9672.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh60lPkPJ_L1E1C4goCigWHp6qbPMNoW8xcPenP0lG81tKtvHCmEytxU7wbayfMSQVLjOAQ4Li2tRbeHbcmLKxQ0UA8yICtx52ZEgLXtyFR3kwYbvoH9Z7Vcy1KO0hq4M2UPN5snq8UeUI2/s640/IMG_9672.JPG" height="480" width="640" /></span></a></div>
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<span style="background-color: white; color: #333333; line-height: 19px;"><span style="font-family: inherit;"><b>Steamed Pork Dumpling with Shrimp and Mushrooms</b></span></span></div>
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<span style="font-family: inherit;">Average!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUrNm9amUMxNqx0TyXnzQqeyGTaNPKnca7cXTUiBD0J-J9SHpnREK25yDAz-uGCIZkyHr6h_8REFvPhUts8z8VtLb3MvJI6J9BZA8DeIzTeeGt6b5x-GXJ8J3kP-skd9Xui2JHLjWKnyub/s1600/IMG_9673.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUrNm9amUMxNqx0TyXnzQqeyGTaNPKnca7cXTUiBD0J-J9SHpnREK25yDAz-uGCIZkyHr6h_8REFvPhUts8z8VtLb3MvJI6J9BZA8DeIzTeeGt6b5x-GXJ8J3kP-skd9Xui2JHLjWKnyub/s640/IMG_9673.JPG" height="480" width="640" /></span></a></div>
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<span style="background-color: white; color: #333333; line-height: 19px;"><span style="font-family: inherit;"><b>Stir-fried Phoenix Clam with Asparagus in X.O. Chilli Sauce</b></span></span></div>
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<span style="font-family: inherit;">Clams </span>weren't<span style="font-family: inherit;"> very nice, too chewy</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv9eR0OBpok6RwKSqWb4s7kvqllQwtcDoYnMLOMxBHxh0iqoCSLOrHg08fWHTxFa51ajb6UWcpar2HIPHCbCJ_DOnu8N5OsQI8JPbC_hczuvUuFH4CdCRUqoUx92qGKS2FkdMKW03li3Xl/s1600/IMG_9674.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv9eR0OBpok6RwKSqWb4s7kvqllQwtcDoYnMLOMxBHxh0iqoCSLOrHg08fWHTxFa51ajb6UWcpar2HIPHCbCJ_DOnu8N5OsQI8JPbC_hczuvUuFH4CdCRUqoUx92qGKS2FkdMKW03li3Xl/s640/IMG_9674.JPG" height="480" width="640" /></span></a></div>
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<span style="background-color: white; color: #333333; line-height: 19px;"><span style="font-family: inherit;"><b>Stir-fried Scallops with Sweet and Spicy Sauce</b></span></span></div>
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<span style="font-family: inherit;">More spicy than sweet the </span>sauce<span style="font-family: inherit;">.</span></div>
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<span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBZUEMMuuPboHBnagz_7GBCrNHt4kY4OGPWg6i7UH6p4ATTKPvwVeH-xpToBqP7rMLpsFFUim_0Yy7C_8Oef_e3qaviHQEFbi3IeUrDgzaqBRBS_uoaUqjI4BK-LKw6yiT-RjrxmIAZBFk/s1600/IMG_9675.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBZUEMMuuPboHBnagz_7GBCrNHt4kY4OGPWg6i7UH6p4ATTKPvwVeH-xpToBqP7rMLpsFFUim_0Yy7C_8Oef_e3qaviHQEFbi3IeUrDgzaqBRBS_uoaUqjI4BK-LKw6yiT-RjrxmIAZBFk/s640/IMG_9675.JPG" height="480" width="640" /></a></span></div>
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<span style="background-color: white; color: #333333; line-height: 19px;"><span style="font-family: inherit;"><b>Baked Flaky Pastry with Barbecued Chicken Coated with Sesame Seeds</b></span></span></div>
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Mom said this was okay, but she's still more used to charsiew being a filling for dim sum! They didn't have char siew sou and this was the closet alternative we could find!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie1GEWcnl0feRzARqEDuVzM_g1iR7tA_OSy5kix0Z05F7BNFGwzTfBsCqJSN3mXlX2qU0cIUut0jeN_FR-rEl_u6Bw7YmYlWh6EMp3n5SCDMs68UIROHahHZu1MXST5OUZjIfz6dNEattZ/s1600/IMG_9676.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie1GEWcnl0feRzARqEDuVzM_g1iR7tA_OSy5kix0Z05F7BNFGwzTfBsCqJSN3mXlX2qU0cIUut0jeN_FR-rEl_u6Bw7YmYlWh6EMp3n5SCDMs68UIROHahHZu1MXST5OUZjIfz6dNEattZ/s640/IMG_9676.JPG" height="480" width="640" /></span></a></div>
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<span style="background-color: white; color: #333333; line-height: 19px;"><span style="font-family: inherit;"><b>Baked Sea Perch with Sautéed Egg White</b></span></span></div>
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<span style="font-family: inherit;">Teriyaki glazed. A little dry</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjilM5u1fVaQAe3tCFvAtWbLwB6RZo0TpUHWcqBPCOlItAcxdbAR8_UhxOCGNZcmaQyCNirR0RUEjIYPfpL8aci1xrIWInr7uJPKTsKGpJD7yZbP3LhyphenhyphenwTO61PpCU9NJAvZQ0PVOnDU-_-y/s1600/IMG_9677.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjilM5u1fVaQAe3tCFvAtWbLwB6RZo0TpUHWcqBPCOlItAcxdbAR8_UhxOCGNZcmaQyCNirR0RUEjIYPfpL8aci1xrIWInr7uJPKTsKGpJD7yZbP3LhyphenhyphenwTO61PpCU9NJAvZQ0PVOnDU-_-y/s640/IMG_9677.JPG" height="480" width="640" /></span></a></div>
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<span style="background-color: white; color: #333333; line-height: 19px;"><span style="font-family: inherit;"><b>Steamed Cod Fillet with Sweet Preserved Vegetables</b></span></span><br />
<span style="background-color: white; color: #333333; line-height: 19px;"><span style="font-family: inherit;"><b><br /></b></span></span>
<span style="background-color: white; color: #333333; line-height: 19px;"><span style="font-family: inherit;">Loved this so much!!! The cod was just nicely cooked and very fresh! Had many servings of this!</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyKbg4DPyEbxA9kSRIQXKkxjL_mbDCw8cRNqflu3nO6DfP-qw_fEtcuFwHOanGZ3mlw0EBv5n_k__i-H0T0MzMUhOKcYEK5OQ2vQnk2m35_96QqjTIG1Jj2v54qad72UrSXF-CPWALWoKG/s1600/IMG_9678.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyKbg4DPyEbxA9kSRIQXKkxjL_mbDCw8cRNqflu3nO6DfP-qw_fEtcuFwHOanGZ3mlw0EBv5n_k__i-H0T0MzMUhOKcYEK5OQ2vQnk2m35_96QqjTIG1Jj2v54qad72UrSXF-CPWALWoKG/s640/IMG_9678.JPG" height="480" width="640" /></span></a></div>
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<span style="background-color: white; color: #333333; line-height: 19px;"><span style="font-family: inherit;"><b>Oven-baked Mini Egg Tart</b></span></span></div>
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<span style="font-family: inherit;">Crust was a bit too thick.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0yo4mAx3-uEJecKJiFb8ihSZeEpCEBT4XT3JTace1xWNzcEfVaKA15F5l3-erG6KeZlWbVJQKRpzrsfaOazBA97TTBlo4UmweWlTWMvouYtr4iJsr-tPcRIkZgzuQraj5NC-STH4WWhv9/s1600/IMG_9679.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0yo4mAx3-uEJecKJiFb8ihSZeEpCEBT4XT3JTace1xWNzcEfVaKA15F5l3-erG6KeZlWbVJQKRpzrsfaOazBA97TTBlo4UmweWlTWMvouYtr4iJsr-tPcRIkZgzuQraj5NC-STH4WWhv9/s640/IMG_9679.JPG" height="480" width="640" /></span></a></div>
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<span style="background-color: white; color: #333333; line-height: 19px;"><span style="font-family: inherit;"><b>Pan-fried Pork Belly with Savoury Sauce and Crispy Rice</b></span></span></div>
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<span style="font-family: inherit;">Mom said the pork was too hard and that the flavours </span>didn't<span style="font-family: inherit;"> go well together.</span></div>
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<span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjromczvCN4l1TRMF3Rn7C4cFxyP-aD1UQz5r6JD_qbsSjtrZcqwmmAhwSY2AocUjtbWL2wztEwR2XqkTyrIUcuIKTnvTWdAATMfIAPe5PDFC9dlC2N9r7jeejqT5MsZhlvykNwctGiES4Q/s1600/IMG_9680.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjromczvCN4l1TRMF3Rn7C4cFxyP-aD1UQz5r6JD_qbsSjtrZcqwmmAhwSY2AocUjtbWL2wztEwR2XqkTyrIUcuIKTnvTWdAATMfIAPe5PDFC9dlC2N9r7jeejqT5MsZhlvykNwctGiES4Q/s640/IMG_9680.JPG" height="480" width="640" /></a></span><br />
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<span style="background-color: white; color: #333333; line-height: 19px;"><span style="font-family: inherit;"><b>Marinated Mini Octopus with Bonito Flakes </b></span></span></div>
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<span style="background-color: white; color: #333333;"><span style="font-family: inherit;"><span style="line-height: 19px;">Very refreshing and good as </span></span><span style="line-height: 19px;">appetiser</span><span style="font-family: inherit;"><span style="line-height: 19px;">!!</span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG4agD71pB4pHMq7a8yeGo8DEVkLSOfG1-QS6ePsDDJ_ukGYn4sq5BNM6EONvbq3vU8HfaOUt7qs0Qi9zI40tBfPVqNf1Ug_8Lt6JWOsRtLH5yIFRrvPBYXBpSGhmb7fQCyoQH7Cu8FOdy/s1600/IMG_9681.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG4agD71pB4pHMq7a8yeGo8DEVkLSOfG1-QS6ePsDDJ_ukGYn4sq5BNM6EONvbq3vU8HfaOUt7qs0Qi9zI40tBfPVqNf1Ug_8Lt6JWOsRtLH5yIFRrvPBYXBpSGhmb7fQCyoQH7Cu8FOdy/s640/IMG_9681.JPG" height="480" width="640" /></span></a></div>
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<span style="font-family: inherit;"><span style="background-color: white; color: #333333; line-height: 19px;"><b>Steamed Vegetarian Dumpling with Mushrooms, Black Fungus, Celery and Bamboo Shoots</b></span></span><br />
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<span style="font-family: inherit;"><span style="background-color: white; color: #333333; line-height: 19px;"><b>Steamed Vegetarian Dumpling with Assorted Mushrooms, Green Beans, Asparagus and Bean Sprouts</b></span></span></div>
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<span style="font-family: inherit;">Both were average and I'm not sure which is which taste wise + in the photo</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOsf65lTQwi1Lxy5PdOUvapyRvkWa3RK4XvbSW4aqbFOf-8hrOpzHZ2zzSYJz2RYciUC0sbKX0f2iOUon9qud9V1mowYJVGsBFFQaXth3oszO_RdBKbquc2OXwPpwfRTipwMoqZk6oBpuM/s1600/IMG_9682.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOsf65lTQwi1Lxy5PdOUvapyRvkWa3RK4XvbSW4aqbFOf-8hrOpzHZ2zzSYJz2RYciUC0sbKX0f2iOUon9qud9V1mowYJVGsBFFQaXth3oszO_RdBKbquc2OXwPpwfRTipwMoqZk6oBpuM/s640/IMG_9682.JPG" height="480" width="640" /></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj53KiQset0Xsr291LHLHKhqLBRR7LKTGkakaDx-gUCgpAcFeflmGwVpzdw17SsPE2YRGWhR1Eq49PEROGNJjUipFVjrcQ3yAkjPUTSCxpsNBoThtgXsBZuzWyU_J2Koyc61UBpQ6QNJ1Yt/s1600/IMG_9684.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj53KiQset0Xsr291LHLHKhqLBRR7LKTGkakaDx-gUCgpAcFeflmGwVpzdw17SsPE2YRGWhR1Eq49PEROGNJjUipFVjrcQ3yAkjPUTSCxpsNBoThtgXsBZuzWyU_J2Koyc61UBpQ6QNJ1Yt/s640/IMG_9684.JPG" height="480" width="640" /></span></a></div>
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<span style="background-color: white; color: #333333; line-height: 19px;"><span style="font-family: inherit;"><b>Deep-fried Dumpling with Foie Gras, Chicken and Shiitake Mushrooms</b></span></span></div>
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<span style="font-family: inherit;">Mom said this was quite good</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEjfqaXeUPA6bFaABuU6H92i-W6EbeMJD71D8fwT6G1fYiwH60jO8lGzyGd1RsPsGZmWG7yXh2KItClAIxImPoErZ4-KEErjn-qFnYsWLCMIMLFx3pt4XmVtiYCJWQ8ALJOTK0IhUDMn_l/s1600/IMG_9683.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEjfqaXeUPA6bFaABuU6H92i-W6EbeMJD71D8fwT6G1fYiwH60jO8lGzyGd1RsPsGZmWG7yXh2KItClAIxImPoErZ4-KEErjn-qFnYsWLCMIMLFx3pt4XmVtiYCJWQ8ALJOTK0IhUDMn_l/s640/IMG_9683.JPG" height="480" width="640" /></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFZt-aB_yR2ezMy3OF697ApYZJ0puqw2rTnZU_qBb-H3kQpUy5btJwMNvORchTNdkEn7oLp45h1P0Z8gnlbMoxZm8j_jaLMf9DdvLkTRa8wtlaDOVwgQQ4N0ffc6a5l-9YShyphenhyphenlL1HRfMxX/s1600/IMG_9685.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFZt-aB_yR2ezMy3OF697ApYZJ0puqw2rTnZU_qBb-H3kQpUy5btJwMNvORchTNdkEn7oLp45h1P0Z8gnlbMoxZm8j_jaLMf9DdvLkTRa8wtlaDOVwgQQ4N0ffc6a5l-9YShyphenhyphenlL1HRfMxX/s640/IMG_9685.JPG" height="480" width="640" /></span></a></div>
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<span style="background-color: white; color: #333333; line-height: 19px;"><span style="font-family: inherit;"><b>Steamed Lotus Paste Tart</b></span></span></div>
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<span style="font-family: inherit;">This was what the menu said but </span>didn't<span style="font-family: inherit;"> expect it to be a pau! Basically very soft fluffy pau with a layer of lotus paste below! Like that its not too sweet :)</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfUJvKzAH_yF8S4t7M-UKTufaZ1BPLCeOVGDLYO3zpusKyCzd5iXPjWucxzxUmHi600vG3uDlqXXKurAC67e4yqAprGi5BZ9vLBgFCe1BM1VUucsmglBjGBGIQ9HloiIU_p4o31GZDThV2/s1600/IMG_9686.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfUJvKzAH_yF8S4t7M-UKTufaZ1BPLCeOVGDLYO3zpusKyCzd5iXPjWucxzxUmHi600vG3uDlqXXKurAC67e4yqAprGi5BZ9vLBgFCe1BM1VUucsmglBjGBGIQ9HloiIU_p4o31GZDThV2/s640/IMG_9686.jpg" height="640" width="480" /></span></a></div>
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<span style="background-color: white; color: #333333; line-height: 19px;"><span style="font-family: inherit;"><b>Chilled Cream of Mango and Sago with Pomelo</b></span></span></div>
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<span style="font-family: inherit;">As it should be!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikDfEHbO6JIbE3GHP5i9UWizC_o3OMrABwQ9Nq7sETVp9fZJRmjH7vGZqSpDZ45GO5ED97R96BhB6rtVqoEg5b52kZfjlAD55-4AW_0FFJeMXStslP5HMp6bvS_sl6jiEzQYEPJdOr8VUZ/s1600/IMG_9687.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikDfEHbO6JIbE3GHP5i9UWizC_o3OMrABwQ9Nq7sETVp9fZJRmjH7vGZqSpDZ45GO5ED97R96BhB6rtVqoEg5b52kZfjlAD55-4AW_0FFJeMXStslP5HMp6bvS_sl6jiEzQYEPJdOr8VUZ/s640/IMG_9687.JPG" height="480" width="640" /></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNWyAaFudGcqyTgJmgoexa1uFtN-9woZt0-B1uPnJEzeo1rrtklXHyRCwMgEndtEaBW91XAkt5MORWxWZiHmsLG1BvPQ_WHpoEXq9OEOIIMV_V8UP30dPlcshq6adQQ36_-m1yk4BBwPqg/s1600/IMG_9689.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNWyAaFudGcqyTgJmgoexa1uFtN-9woZt0-B1uPnJEzeo1rrtklXHyRCwMgEndtEaBW91XAkt5MORWxWZiHmsLG1BvPQ_WHpoEXq9OEOIIMV_V8UP30dPlcshq6adQQ36_-m1yk4BBwPqg/s640/IMG_9689.JPG" height="480" width="640" /></span></a></div>
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<span style="background-color: white; color: #333333; line-height: 19px;"><span style="font-family: inherit;"><b>Glutinous Rice Dumpling filled with Black Sesame Paste</b></span></span></div>
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<span style="font-family: inherit;">Fragrant + yummy filling! Ratio is quite good</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZZDTqosiW2kmhdqQ1Bnvtj_ESj68tTNe1RQskcZe5VLVOYN6v2h3c6Ufl607D579S7pwOvtFoNQ9k3GhNBuRktaP5zLVXmPcieYp7eEV_9cK2Y3D_WzvC5DJGi8wEKY3ehK85oF0iCb6R/s1600/IMG_9688.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZZDTqosiW2kmhdqQ1Bnvtj_ESj68tTNe1RQskcZe5VLVOYN6v2h3c6Ufl607D579S7pwOvtFoNQ9k3GhNBuRktaP5zLVXmPcieYp7eEV_9cK2Y3D_WzvC5DJGi8wEKY3ehK85oF0iCb6R/s640/IMG_9688.JPG" height="480" width="640" /></span></a></div>
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<span style="background-color: white; color: #333333; line-height: 19px;"><span style="font-family: inherit;"><b>Chilled Aloe Vera with Lemongrass Jelly</b></span></span></div>
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<span style="font-family: inherit;">A bit sweet for me</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihzar8RK1XPHnHEOXH9RHUzgwZw2SWvjFYsBdL4mP38rpkiuqAJWJ9YU1pjWmY1I9-sJ5FGg6c1ZsmipEeOP_bHQSnhCXiFMyB2Urv8-k6Xbbc13utXuKbH0zV_PiNYkf2E5KZHTnguWPa/s1600/IMG_9690.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihzar8RK1XPHnHEOXH9RHUzgwZw2SWvjFYsBdL4mP38rpkiuqAJWJ9YU1pjWmY1I9-sJ5FGg6c1ZsmipEeOP_bHQSnhCXiFMyB2Urv8-k6Xbbc13utXuKbH0zV_PiNYkf2E5KZHTnguWPa/s640/IMG_9690.JPG" height="480" width="640" /></span></a></div>
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<span style="background-color: white; color: #333333; line-height: 19px;"><span style="font-family: inherit;"><b>Puff Pastry with Cod and Onion in Miso Sauce</b></span></span></div>
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Mom said its a bit weird to have cod in the pastry cos it doesn't go well together<br />
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Overall dishes are quite good quality, variety is quite big actually! It was only Mom and I so couldn't really order a lot! Ambience v good. Service is okay, acceptable. Would go back again for the price and the food!</div>
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Jiang Nan Chun</div>
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Four Seasons Hotel Level 2</div>
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68317220</div>
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Weekend Brunch timings</div>
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Sat 1130am-230pm</div>
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Sun first seating: 11-1pm</div>
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Sun 2nd seating: 130-3pm</div>
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<a href="http://www.fourseasons.com/singapore/dining/restaurants/jiang_nan_chun/weekend_oriental_brunch/">Menu</a></div>
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$68++ per person with free flow tea/juices</div>
</div>
Yhttp://www.blogger.com/profile/01054516937437449176noreply@blogger.com0tag:blogger.com,1999:blog-8184523411454108773.post-33046069755090490632014-05-29T07:30:00.000+08:002015-03-01T02:56:07.464+08:00International Sunday Brunch @ Hilton<div class="separator" style="clear: both; text-align: center;">
Read about their new and improved Sunday Brunch on a few food blogs and well it did entice me! So I suggested their Sunday Brunch for a birthday celebration :)</div>
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Here's the review!</div>
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Pictures of the spread first!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWPObDMfTh7WcCkEFTLCX1coqWYOJ6clZ_Tm62n7Ul9Av80pGFTAbZjAIFxWjrzP-Ui-xCuk3tdUe024fYzKP9LFL3iVZne58mJwtkDMxeZTrTgLiEu9qFx7ALemNtLC8tScDZyvtc6qla/s1600/P5040059.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWPObDMfTh7WcCkEFTLCX1coqWYOJ6clZ_Tm62n7Ul9Av80pGFTAbZjAIFxWjrzP-Ui-xCuk3tdUe024fYzKP9LFL3iVZne58mJwtkDMxeZTrTgLiEu9qFx7ALemNtLC8tScDZyvtc6qla/s1600/P5040059.JPG" height="480" width="640" /></a></div>
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Dessert area!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwcwoLfNIP6DVnl9mXthmo3uu9emUDLxAvW-1tYQ6mXuLJFPQKJx7oy5EtrSX2DG0rieCeJKRJpXMUcguu0T0XcgDMVhWGPYYUyS0tpiX988_7_kYywE9i5ApuriZozVHyTnw9fUq2Q09A/s1600/P5040049.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwcwoLfNIP6DVnl9mXthmo3uu9emUDLxAvW-1tYQ6mXuLJFPQKJx7oy5EtrSX2DG0rieCeJKRJpXMUcguu0T0XcgDMVhWGPYYUyS0tpiX988_7_kYywE9i5ApuriZozVHyTnw9fUq2Q09A/s1600/P5040049.JPG" height="480" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCZr-qm_hpI_kgJtzT4YM_9VNY2u7g3zGkGrxQ-SW1N0N-u9tn018kLPxeTvXjbyi4kqHhrC8K16PEdb__vKBUMm5NzCtsW5LlqduOI8eB8pdoOxxIeHaetGkuYelVwkjI3DQBDqg12Spb/s1600/P5040050.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCZr-qm_hpI_kgJtzT4YM_9VNY2u7g3zGkGrxQ-SW1N0N-u9tn018kLPxeTvXjbyi4kqHhrC8K16PEdb__vKBUMm5NzCtsW5LlqduOI8eB8pdoOxxIeHaetGkuYelVwkjI3DQBDqg12Spb/s1600/P5040050.JPG" height="480" width="640" /></a></div>
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<b>Roasted prime ribs</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQkKxnhyphenhyphenbu6EYq6YE6MhyphenhyphenQN61YjTdQNjWdJJfaruwc-P4gTlKuz-JUtQV_UVGvAGGsW8TsrPPf3-yqkNLaxMVjGMyCjGLPtLnVfb4AVe59cyevgAX_NqhyBq7WYuKNiFnB03KbqnEsKQpz/s1600/P5040055.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQkKxnhyphenhyphenbu6EYq6YE6MhyphenhyphenQN61YjTdQNjWdJJfaruwc-P4gTlKuz-JUtQV_UVGvAGGsW8TsrPPf3-yqkNLaxMVjGMyCjGLPtLnVfb4AVe59cyevgAX_NqhyBq7WYuKNiFnB03KbqnEsKQpz/s1600/P5040055.JPG" height="480" width="640" /></a></div>
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<b>Porchetta of Sucking Pig Roast</b></div>
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<b>Roasted ocean trout | Sakura chicken</b></div>
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<b>Milk fed lamb</b></div>
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This certainly caught </div>
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Cheese</div>
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<b>Salmon, tuna, hokkigai, squid, scallop, octopus</b></div>
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Assorted appetisers/salads</div>
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<b>Yellow tail sashimi</b></div>
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<b>Seaweed</b></div>
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<b>Jellyfish</b></div>
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<b>Edamame </b></div>
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<b>Oysters (Fine de Claire | USA | Canada)</b></div>
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<b>Crayfish, prawns, scallops, lobsters, king crab legs, mussels</b></div>
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<b>Indian mains</b></div>
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<b>Juices</b></div>
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I was v eager to try their seafood and hoped it was good but sadly, it fell short of expectations. A little too fishy especially the oysters. The large ones are quite plump and a little less fishy vs the rest. Lobsters tasted quite stale, not much taste actually. Crayfish was okay.</div>
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The head chef brought this to our table </div>
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<b>Slow cooked eggs with mushroom bolognese</b></div>
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The poached egg was okay, the mushroom bolognese tastes like the bolognese sauce for pasta haha. Mixing them together mmm goes okay-ish well I think! Doesn't really gel very well but neither is it weird.</div>
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<b>Pasta w crabmeat and tomatoes</b></div>
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This was quite good. Again delivered by the head chef. </div>
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<b>Sashimi </b>was quite good! Not cold enough though</div>
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<b>Mushrooms</b> well weren't nice sadly :/ hard and not fragrant.</div>
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The <b>edamame </b>was okay</div>
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<b>Lobster x caviar salad</b> (background) was quite good </div>
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This was some <b>mixed juice</b> that was v refreshing! Would drink this again!</div>
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**</div>
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Sorry I realise I didn't take photos of my Indian food plate! Basically the <b>butter chicken</b> is good, the <b>dhal</b> was thicker than what I'm used to but still good. 3 types of naans freshly baked on the spot <b>saffron, butter, spinach naan. </b>They were all still crispy and hot when I took them! Not sure if you can taste their flavours cos I ate mine with dhal and it was so good I went for seconds :)</div>
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My friends also tried the <b>roasted pork</b> (siobak) and said it was okay. There's also roast duck + charsiew available but we did not try</div>
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I tried the <b>seafood stew</b> which was well not much taste but seafood was fresh.</div>
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The head chef gave us this <b>squid ink waffle + miso hollandaise + bottarga + iberico ham</b>. Honestly it had a very strong butter taste. Cant taste the squid ink. Waffles was very soft. </div>
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My friend really liked the white chocolate truffle (bottom right photo)</div>
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This is my plate and what I tried was:</div>
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<b>Dark chocolate mousse with chocolate crumble</b>: the crumble on top idk why, can't really tell that its a crumble when you eat it. There's also another layer below and that one is more crunchy like crumble! Mousse is not bitter enough to be called dark chocolate imo.</div>
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<b>Baileys cake</b>: NO TASTE OF BAILEYS. You'll never know you're eating a baileys cake. Cake was a dry as well.</div>
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<b>Chocolate raspberry tart</b>: the raspberry seems to be the raspberry on top of the mousse cos the mousse itself didn't have raspberry. The mousse's texture was hard so a bit difficult to eat this tart. The tart shell separated very easily from the mousse as well. Mousse is more towards the bitter side of chocolate.</div>
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<b>Chocolate hazelnut praline cake</b>: this was <i>very</i> good. Extremely crispy layer of praline below layers of lusciously yummy chocolate mousse! A mix of milk + dark chocolate I think. We had seconds for this and wanted more :)</div>
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Our make shift cake for our friend :) Haha</div>
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The macarons pictured here are the <i>same</i> ones as the ones I raved about from <a href="http://foodmakespeoplehappy.blogspot.sg/2013/09/lime-sunday-brunch-part-2.html">Lime </a>(click the word lime for the full review of the macarons + cross section photos) hence these were damn yummy too! My friends J and V both love them too :) </div>
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One thing I must really really applaud is the staff here. SUPER good service! First the head chef walks around to make sure everything's okay and well displayed. Then he goes around talking to people. Randomly cracking jokes with people/helping out. Bringing food to people's table for them to try. (Y) then our server was super super friendly omg. She was very polite, cleared our plates on time, topped up our water. And read this, it was the epitome of good service. </div>
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We were talking about getting more macarons and debating whether to or not, so she heard us while wanting to clear our plates. So she went over to the macarons and wanted to get us 1 macaron of each flavour and bring it to our table!! Luckily we stopped her in time because we were still undecided haha. But we were v touched and v impressed :) </div>
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Ambience: tables well spaced, ok ambience!</div>
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Food: seafood was a letdown. Mains: western + indian that was the focus. Barely any chinese/thai/malay etc other kinds of food. Dessert: chocolate and cheesecake. Barely anything else. I find that the dessert spread quite unusual to focus so much on chocolate! Ice cream was chocolate, everything was chocolate. Also from the food blogs, there were so many egg options to choose from and there was an egg ala carte menu thingy + some chinese dishes menu presented to them for them to choose from BUT we weren't given any of the sort. Also from their menu on chope.com.sg, it says there's pan roasted foie gras but we didn't see any no chinese specialities, no live station of crepes & waffles, no lemon tarts, no assorted eclairs. I know online menus are just a rough guide and they don't usually follow it but the menu besides what I've pointed out, is otherwise the spread that we had.</div>
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Checkers Brasserie Sunday Brunch</div>
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Hilton Hotel Lobby</div>
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12-3pm</div>
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I have NO idea why but our brunch was $80++ with juice, coffee, tea free flow but on the chope.com.sg website it says $108++ for what we had! Best to check w the restaurant I feel</div>
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Book online at chope.com.sg<br />
<a href="http://d2jzxcrnybzkkt.cloudfront.net/uploads/2014/02/International_Sunday_Brunch_Hi_1392625661.pdf">Menu</a></div>
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Yhttp://www.blogger.com/profile/01054516937437449176noreply@blogger.com0tag:blogger.com,1999:blog-8184523411454108773.post-72455302255807596772014-05-14T07:00:00.000+08:002015-03-01T02:56:07.546+08:00Rose Veranda Afternoon Tea (Sunday)<div class="separator" style="clear: both; text-align: center;">
Have been wanting to try Rose Veranda for the longest <i>longest</i> time and finally a chance presented itself! Actually it took me so long because I've been wanting to go on a weekday so I can take my time and just laze the entire afternoon away chilling but weekdays like that are hard to find so weekends it was!</div>
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The Rose Veranda is situated above the lobby and you have to climb a flight of stairs from the lobby in order to reach it ("good" pre-nomming workout)</div>
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The tables/seats are quite okay, a tiny bit low for my liking. I don't like low tables because then you're bending over while you eat so you feel full faster and its quite uncomfortable on the tummy. I don't like sofa seats because there's no proper backing for your back unless there are cushions! (Quite anal I know)</div>
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So anyway you're presented with the tea menu consisting of <i>so so SO</i> many (okay 100ish) teas that you go crazy trying to decide what to drink. Don't worry, there's a recommended teas page so you can choose from there! And the teas have descriptions below their names so it'll be good to read those as well! </div>
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After choosing our teas, we were served this tomato soup (chilled) that was not bad!</div>
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We were also served ice lemon tea that was just the right amount of sweetness :)</div>
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The layout</div>
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Desserts on the shelves and the following are photos of the spread:</div>
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Ice creams w toppings + kuehs + desserts</div>
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Assorted cakes/small desserts</div>
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The other shelf of desserts</div>
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<b>Chocolate cake w crispy base</b></div>
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The chocolate cake pictured here is REALLY yummy! The best dessert that day. Crispy base (always a love) + dark smooth decadent mousse, <i>YUM</i> :) Note though that its dark chocolate so if you don't like, then you probably won't like this! We all wanted seconds and more!</div>
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The chocolate cake here was okay, not as good as the one above cos the crispy layer isn't really that crispy and its quite scattered throughout.</div>
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I didn't see anyone touch this station haha</div>
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Hot food!</div>
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DIY Laksa station</div>
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Salads/appetisers</div>
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Sandwiches!</div>
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Spring rolls x curry puffs</div>
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Sushi x sashimi</div>
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Now onto some of what I had! The salmon sashimi was as it should be. Tuna was tasteless</div>
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From left (9 o'clock) in clockwise direction (all the following photos will be described in this direction)</div>
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<b>Thai Mango salad</b>: not spicy, good level of sour + refreshing</div>
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<b>Seafood salad</b>: I really loved this! Took many many servings of this. Refreshing fresh and crunchy</div>
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Beans/mushrooms/asparagus: all as it should be</div>
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<b>Rosemary ciabatta with greenland shrimp, dill, cucumber and lettuce</b>: think this was okay, bread a bit too hard</div>
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Macaron not good, not substantial and too crispy</div>
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More of the seafood salad</div>
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<b>Braised veggies</b>: normal</div>
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<b>Siew mai</b>: too porky for me and a bit sticky</div>
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<b>Curry fish</b>: okay</div>
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<b>Fruit tart</b>: everything was normal as a tart should be but not something I would eat over and over</div>
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<b>Mixed berries shortcake</b>: the cake is not light enough for me, taste was okay</div>
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<b>Scone with strawberry jam</b>: was quite a good scone</div>
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<b>Chocolate cake</b>: don't be mistaken! Its not a molten lava cake. Its more of brownie. A bit dry for me</div>
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<b>I think this is chocolate mouse not sure </b>and I think it had a crispy base but not as nice as the chocolate cake w crispy base I mentioned in the photos of the spread way above!</div>
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<b>Green tea puff</b>: not strong green tea taste and puff was not crispy/soft kind</div>
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My friend's plate!</div>
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She really liked the green tea truffle!</div>
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Complimentary birthday cake for me! The wait staff sang a birthday song for me as well :) Crispy base + chocolate mousse! Great combi :)</div>
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Service was okay. Splotchy and we had to get them to clear our plates/add water etc. Some were v friendly and smiley, some were quite attitude. Ambience is good with lots of natural light! Spread was okay but desserts which are my love were a total letdown!!! Didn't like it at all except for the choc cake. Really quite disappointed amidst all the good reviews about this place :/</div>
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Rose Veranda Afternoon Tea</div>
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Mezzanine Level, Tower Wing</div>
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<i>Do book online via their <a href="https://www.shangri-la.com/singapore/shangrila/dining/bars-lounges/rose-veranda/book-a-table/">website </a>for 15%-20% discounts!</i></div>
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Weekdays: 1130am-6pm (can stay for the entire duration!)</div>
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Weekends + PH: 1130am-230pm (First seating) | 3-6pm (Second seating)</div>
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62134486</div>
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$45++ adults, $23++ child usually (check website for prices)</div>
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Yhttp://www.blogger.com/profile/01054516937437449176noreply@blogger.com0tag:blogger.com,1999:blog-8184523411454108773.post-31293180061918715572014-04-29T17:39:00.001+08:002015-03-01T02:56:07.457+08:00Zott's, not as excellent as hoped<div class="separator" style="clear: both; text-align: center;">
After reading countless good reviews of this place, both my parents and I decided to have a meal at this restaurant last weekend. So did it live up to the hype? Read on to find out! :)</div>
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Parking was a bitch there especially on a Saturday night so do go early/have some patience if you're driving!! I love the decor of the place. They had an exhibition of some Russian painter called Konstantin Sotnikov's works and I really liked them for the amalgamation of different things. </div>
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I also love the napkin and the table cloth. Shows the amount of effort they put in. There's also that famous bull in the kitchen. There're bar seats where you can watch the chefs in action. Also the menu has animals at the end of each item to tell you where each dish is inspired from/originated from.</div>
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When you're seated, you're given a hot napkin like in Japanese restaurants, nice touch!</div>
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A staff will introduce him/herself to you and say that (s)he will be in charge of your table for the night. A introduction of the menu + specialties will then be given. It was off to a good start!</div>
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After ordering our food, with very helpful pointers from Siti, we were served a complimentary "bread" platter after awhile</div>
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I must admit, this is new and something we've not really encountered before in Singapore! Usually its just a bread basket so I like how things are changed here. The bread is made in house, traditional bread (google tells me its rye, spelt and malt). The bread we had that day was a bit soggy, a little too chewy for my liking as if it was toasted and then left outside for awhile.</div>
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On the left: <b>House bread with radishes </b>- I thought this was okay couldn't really taste the radish</div>
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Middle: <b>Crackers</b> - this was savoury and really light - a little bit like meringue </div>
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Right: <b>House bread with chives </b>- I think there was something spread onto the bread before topping it with chives and I liked this the most.</div>
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<b>Condiments</b>: <b>sea salt & tomatoes</b> - I really loved the tomatoes!! Super sweet and juicy</div>
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This is the dish everyone orders and honestly its freaking eye catching and attention capturing with the red apple sitting there. Reminds me of snow white. </div>
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<b>Carpaccio d espadon</b></div>
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<i>Marinated, thinly sliced swordfish with a frozen Topaz apple creation</i></div>
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$28</div>
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The star of this dish was the apple, hands down. The swordfish's taste was totally overpowered by the apple, barely any taste of the fish at all. I loved the apple. It looks hard but the inside is a soft apple mousse. To me, it tastes like yoghurt, not really apple. I love the mousse + the jelly covering (red layer) + crunchy pistachio nuts below. There was also ikura (salmon roe) but that seems like an "oh okay I have this so lemme add it in" kinda thing. This is only getting high marks cos of the apple. To be fair, the swordfish wasn't fishy or bad, and tasted q fresh, <span style="color: #6aa84f;">3.2/5</span></div>
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<b>Kaiserschmarren Zott's Style</b></div>
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<i>Souffled pancake, caramelised and shredded, with pan-fried foie gras and pineapple-goose liver ice cream</i></div>
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$29 (starter portion) - you can also have it as a main for $45</div>
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This is a marriage between savoury and sweet. The foie didn't have much taste, was in fact quite bland. The pancakes, I'm not sure what the texture is supposed to be like but the impression I had was that its supposed to be crispy but wasn't. No buttery fragrance, barely any hints of taste. The accompanying pineapple sauce was quite good. The ice cream, was not cold at all, I wouldn't even call it ice cream. Didn't taste like goose liver nor pineapple. <span style="color: #6aa84f;">2.8/5</span></div>
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We were recommended the sisi style (with stewed plums and vanilla ice cream), perhaps we should've stuck to that</div>
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<b>Bouillabaisse Marseillaise</b></div>
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<i>Clear Provencal fish broth with red scorpion and poached fish and fennel, served with toasted baguette and rouille sauce</i></div>
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$87</div>
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How do you eat this? Put the sauce on the toasted baguette, then soak it in the broth. This combination was quite ingenious and it works well! The sauce tastes a little like mustard. <i>(according to wiki, rouille is a sauce consisting of olive oil, breadcrumbs, garlic, saffron and chilli peppers)</i> </div>
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The broth honestly was very rich and full of flavour! So rich that it feels like there's lots of butter or sth in the soup haha. The seafood was fresh. There were also potatoes in the soup. There were 2 slices of red scorpion and 2 slices of poached fish. </div>
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For 87bux I thought it was a bit steep for bouillabaisse. This is one of Zott's signatures. <span style="color: #6aa84f;">3.3/5</span></div>
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<b>Bondage Chicken</b></div>
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<i>Juicy roasted poussin, served on a metal rod with either truffle mayo/fruity sour cream</i></div>
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<i>Bavarian style: seasoned with sweet paprika powder, curry and cayenne pepper OR</i></div>
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<i>Provencal style: seasoned with butter, thyme and salt</i></div>
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Serving the chicken like that is really quite creative, but honestly it is a little difficult to cut up the chicken like that especially when its nearing the metal rod. Siti very kindly allowed us to try both sauces - truffle mayo & fruity sour cream. I didn't try this chicken so can't really give good feedback about this and its all based on my parents' opinion. The chicken itself is good, juicy and tender. We had ours done Bavarian style but the seasoning was not apparent when they ate it. My mom thought it was a little weird to have mayo with chicken and she said the sour cream was really q sour! Overall it was a chicken that was done well but whether you like it with the sauce, thats another thing. <span style="color: #6aa84f;">3.5/5</span></div>
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<b>Saint Pierre</b></div>
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<i>John dory with sugar snap peas, "plum coals" and kumquats</i></div>
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$56</div>
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The plum coals are more like deep fried plums (tempura-style) and was a great idea! The fish sadly, was chewy and felt like it was overcooked. When we fed back to Siti, she said something about thats why she recommended the rouget-barbet (grilled red mullet) to us instead of this. <span style="color: #6aa84f;">3/5</span></div>
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We weren't impressed by the mains and didn't have much enthusiasm for desserts so we gave them a pass.</div>
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We came with really high expectations due to the raving reviews, perhaps that is why we felt so disappointed when it did not live up to the hype. We really wanted to like you Zott's. I love your space, your staff and your open kitchen. I love your ideas, your creativity, but somehow it just doesn't work for us. I'm not sure if this is a not-used-to-alps-cuisine kinda thing or what. I believe you should still give this restaurant a try and give form your own opinions about it because you may like it! Oh and their bathroom has really great decor!</div>
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Zott's</div>
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97 Amoy Street</div>
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62230913</div>
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Mon-Fri 1130am-230pm, 530pm-midnight</div>
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Sat 530pm-midnight</div>
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Closed on Sundays</div>
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<a href="http://www.zotts.com.sg/">Website</a></div>
Yhttp://www.blogger.com/profile/01054516937437449176noreply@blogger.com6tag:blogger.com,1999:blog-8184523411454108773.post-72896162825829497212014-02-22T07:30:00.000+08:002015-03-01T02:56:56.062+08:00New Restaurant: anti:dote at Fairmont Hotel<div class="separator" style="clear: both; text-align: center;">
Today's review is a little different because this is not a restaurant per se, but a bar. Don't click the close button yet, cos you may just regret!</div>
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What I'll be reviewing is the "bar bites" of this place, tapas if you'll call it 'cos their portions are really quite small. But my oh my, you'd be wow-ed by the dishes! By the creativity, taste and presentation. Whats even more interesting is that the tapas served here is molecular gastronomy style. That's right. No more fancy prices, saving up to get molecular gastronomy. You have it here in this bar, relatively affordable (10+ range) and yummy.</div>
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This was from where I sat. We called to make a reservation for Vday dinner (yes I had my vday here! By my request haha) and when we arrived, the bar was super empty! Okay another 2-3 tables were there but thats about it. We sat at this quiet spot, just the 2 of us, away from other people/couples/tables. The chair was quite comfy :) not like these bars you see in the photo haha.</div>
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Below's the menu! I've tried sourcing for the menu online but to no avail so I've taken photos of it for your reference!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDIviDOPZna1IUvY3jsSpMFJZIavuyi1TvSsfzbkEspKNLMQfwA0KpmvAlwFrlB6HSRtsDXsHEqcaAA6MlLenOLCKhEvJWjqofDRW3hKF3w7-qUUm3HUU7fFNuvKJweTOII6x8j1QCnpU3/s1600/IMG_0258.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDIviDOPZna1IUvY3jsSpMFJZIavuyi1TvSsfzbkEspKNLMQfwA0KpmvAlwFrlB6HSRtsDXsHEqcaAA6MlLenOLCKhEvJWjqofDRW3hKF3w7-qUUm3HUU7fFNuvKJweTOII6x8j1QCnpU3/s1600/IMG_0258.JPG" height="480" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDxu7qJ5lVTIVqgvWTVUARDXyihvCb_90jBJl-lVo5r8bjLAzPTkNBKH5x1k4QdQtv9hy4RY8FCzFuz5NQE0N1vfkmwcaHwbHZMiitMpi7JYUAIRrGRzn9AakceWtA-1h62q5bqgvF_DR-/s1600/IMG_0259.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDxu7qJ5lVTIVqgvWTVUARDXyihvCb_90jBJl-lVo5r8bjLAzPTkNBKH5x1k4QdQtv9hy4RY8FCzFuz5NQE0N1vfkmwcaHwbHZMiitMpi7JYUAIRrGRzn9AakceWtA-1h62q5bqgvF_DR-/s1600/IMG_0259.JPG" height="480" width="640" /></a></div>
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This is their cocktail menu. I like how they have the ratings for potency & refreshing!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKLwS-8S9bsGDNd5_mJa56WlcNPnDFoCIQifWuCQqTNgnm42r2y6LCtxDNYUGpvKlrIrVQ2DUgf-oCJ4AC4PV4dCNl_-MtzDerLeakaO1P5bRcsN9-nYGb5gJbF2vGbYasBsVbFFeb-dqu/s1600/IMG_0262.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKLwS-8S9bsGDNd5_mJa56WlcNPnDFoCIQifWuCQqTNgnm42r2y6LCtxDNYUGpvKlrIrVQ2DUgf-oCJ4AC4PV4dCNl_-MtzDerLeakaO1P5bRcsN9-nYGb5gJbF2vGbYasBsVbFFeb-dqu/s1600/IMG_0262.jpg" height="640" width="480" /></a></div>
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Him: <b>Le Lisson</b></div>
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<i>Okay I can't really tell from the menu what liquor there is in this cos the words are blur but basically its alcohol mixed w egg white, lemon, winter bitters and scotch (from what I can make out!)</i></div>
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<i>3/5 for potency, 3/5 for refreshing</i></div>
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$13</div>
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He felt that this was sweet but I didn't think this was sweet! And yup its not potent at all so don't worry! Quite like his drink cos it isn't really like drinking alcohol! <span style="color: #6aa84f;">4/5</span></div>
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Mine: <b>Brown Derby</b></div>
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<i>Grapefruit, honey, bourbon</i></div>
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<i>3/5 for potency, 3/5 for refreshing</i></div>
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$13</div>
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Felt that mine had a stronger alcohol taste vs the boy's! And the honey taste didn't really come through? It was a tad bitter though probably cos of the grapefruit! <span style="color: #6aa84f;">3.8/5</span></div>
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Now onto the food!</div>
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When each course is served, the chef will come over and tell you what's what and give you some background wrt the ingredients.</div>
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<b>Langoustine tartar, peanut tofu, chilled tom yum broth</b></div>
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$16</div>
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Its quite difficult to slurp the tofu + the broth together haha so you might want to use a spoon! The tofu has hints of peanut and the langoustine's taste was covered by the tofu + tomyum! Tomyum was average. This dish was a so-so for us! <span style="color: #6aa84f;">3.5/5</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjscyjTsft5-8fn6MaQ61bpChV0MQ8i1NcLpQ4OPheybyWbSRYuEo3zjo1VzTZ10CZDue6GWAn705qeSE58MWIvOw8uFVQpMjdGzQOOGr2hY2hnUnCkfP5ghfoBltAFhkLulI0k1_nZ3JLk/s1600/IMG_0266.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjscyjTsft5-8fn6MaQ61bpChV0MQ8i1NcLpQ4OPheybyWbSRYuEo3zjo1VzTZ10CZDue6GWAn705qeSE58MWIvOw8uFVQpMjdGzQOOGr2hY2hnUnCkfP5ghfoBltAFhkLulI0k1_nZ3JLk/s1600/IMG_0266.JPG" height="480" width="640" /></a></div>
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<b>3 Shigoku oysters, cucumber, wasabi cream, passionfruit jelly</b></div>
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$18</div>
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The oysters weren't cold <i>cold</i> but merely just barely cold. Would've been better if it were colder. BUT regardless of that we still enjoyed this little morsel! Each was very plump and sweet. Went well with the toppings although when you put it in your mouth, they just all sort of come together and you can't differentiate them. Wasabi, don't worry if you can't take wasabi, cos I didn't even taste it! Somehow, the amalgamation of tastes works even though you probably can't guess what you're eating besides oyster. <span style="color: #6aa84f;">4/5</span></div>
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Now onto the<span style="color: red;"> <b>STAR</b></span> of the night!</div>
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<b>Crisp Parmesan pizza, Olive oil caviar, tomatoes, basil</b></div>
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$12</div>
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Now honestly I can't believe this is just $12. The BEST BEST $12 I've ever spent in my life!!!!! This according to the guy, is a v popular item at the bar and I can TOTALLY see why omg. The boy and I both proclaimed this to be the best dish of the night and we were super wowed by this! </div>
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The crust is actually made of parmesan and its really DAMN crispy and fragrant!!! I ate the olive oil caviar on its own and it literally just bursts in your mouth exploding olive oil, bliss if you like olive oil :) otherwise eating it as a whole w the pizza is a good way to go as well! In fact its a damn good way to go. Honestly everything marries together so perfectly that this was a dish we could've ordered more of! There were about 8 slices of this pizza and we gladly devoured it. That said you must like cheese cos the crust <i>is </i>cheese and the cheese taste does come out rather strong. <span style="color: red;"><b>MUST-TRY</b></span> 'nuff said. <span style="color: #6aa84f;">5/5</span></div>
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Am totally imaging the taste in my mouth now and craving for it!!</div>
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<b>Clam sphere, crispy bacon, samphire, parsley oil</b></div>
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$14</div>
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He says this was inspired by boston clam chowder and he made it into a sphere form! My oh my. STAR #2 of the night! This sphere seriously PACKS A PUNCH. Slide it into your mouth, pop it, and boom explosion of creamy flavourful rich delicious clam chowder. Its not creamy jia-lat kind of creamy but the creamy good kind of creamy. Cant really taste the bacon nor the parsley oil. That or they've weaved themselves so well into the dish that you can't tell them apart and assume its part of the chowder which could very much be the case. </div>
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Little blobs of goodness these are. <span style="color: #6aa84f;">5/5</span></div>
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<b>Caramelized Foie Gras, vinegar glazed leeks, crisp puff pastry</b></div>
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$18</div>
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I was v excited about this dish cos I love foie gras but honestly this dish was just average. The foie taste didn't really come through and it was a tad too sweet. The puff pastry wasn't exactly crispy but neither was it soggy. If it were just <i>that</i> bit less sweet, the foie's flavour would probably have shone through and it would've been a nicer dish! The boy also felt that this was too sweet. <span style="color: #6aa84f;">3.8/5</span></div>
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<b>Scrambled eggs, sea urchin, asparagus, Kaluga caviar</b></div>
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$24</div>
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Don't be fooled and think its only scrambled eggs! There's a mountain of gold waiting to spill out under that! See next photo:</div>
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Yup the egg yolk post-spillage!</div>
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This dish was hmm how should I say. The uni by itself was sweet, caviar's taste was covered by the eggs, can't really taste the uni if you eat it w everything else. But still decadent creamy dish this was :) <span style="color: #6aa84f;">3.9/5</span></div>
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<b>Mussels escabeche, green olives, red pepper sorbet</b></div>
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$12</div>
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This was our 3rd fav dish of the night!</div>
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The taste of the mussels w the red pepper sorbet was just so good. And if you don't like olives don't worry, it isn't discernible. The garlic crispbread at the side was super crispy and went well w the mussels. The boy didn't like to put them tgt though, so that he could really taste the flavours of each. The mussels were SO plump, juicy and sweet!! I really liked the sorbet as well. <span style="color: #6aa84f;">4.6/5</span></div>
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<b>Baked Chocolate mousse, hazelnut praline, pear sorbet, capovilla eau de vie</b></div>
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$12</div>
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I wanted to have their roasted beetroot dessert initially but was told it was sold out already! O: guess it'll be one of the reasons why I'd return! Anyway so I ordered this instead cos I was craving for chocolate-y stuff as well and this definitely did not let me down. </div>
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The pears were stewed till they were just the right consistency, not too soft like mush but not hard like their natural state. And they were super fragrant too, of cinnamon and what not. The jelly cubes there was some pear liquor which shouldn't be underestimated. The hazelnuts lent a really really good textural contrast to the dish and I felt was integral in making this dish yummy! Else the whole dish would be really quite one-dimensional texture wise. The mousse was dark, smooth, velvety and wonderful. Sorbet was good as well perfumed nicely with the taste of pears. All in all, a good ending to a good meal. <span style="color: #6aa84f;">4.5/5</span></div>
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Service: I got wonderful service there with very friendly staff with smiles, and they were polite and nice! Funny too at times :)</div>
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Ambience: as this is a bar in a hotel, you can expect that there would be some standard to the ambience. Dark, but adequate lighting. Comfy chairs. Lots of personal space!</div>
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Food: molecular gastronomy made affordable!!! And it works too :) I've been reading many reviews saying their "Braised veal cheek, caramelised shallot, Perigord black truffle bao" is out of this world!!! And we would definitely order that the next time we go back. And we would be going back. Hopefully they'll introduce new items to their menu/periodically change it 'cos if they do that, I'll be wanting to go back again and again to try the new items!</div>
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Apparently they also serve breakfast, lunch and afternoon tea but I'm not sure whats on the menu for those so if you know, please let me know!</div>
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anti:dote</div>
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Fairmont Hotel </div>
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Dinner: Mon-Fri 6-11pm, Sat-Sun & Eve of PH 6pm-1230am (they open till late!!! Great for late night snacks!)</div>
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64315315</div>
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<a href="https://www.facebook.com/AntidoteSingapore">Facebook</a></div>
Yhttp://www.blogger.com/profile/01054516937437449176noreply@blogger.com8tag:blogger.com,1999:blog-8184523411454108773.post-3510765050032588362014-02-17T07:00:00.000+08:002015-03-01T02:56:07.471+08:00Shirokiya<div class="separator" style="clear: both; text-align: center;">
After returning from our Tokyo foodie trip, the boy and I had major major withdrawal symptoms!!! We had a great shabu shabu in Tokyo and I heard about this new Japanese shabu shabu place in Singapore with a menu that completely seduced us to try it that very night.</div>
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They're situated at cuppage terrace the Japanese food enclave and so we had a good feeling about it. We were led to the seats upstairs. The restaurant's feel was q Japanese with all the wooden furniture and walls. </div>
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iPad ordering system</div>
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You are also given the menu so dont worry! Their menu can be found online <a href="http://www.shirokiya.com.sg/en/menu.html">here</a></div>
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<b>Charcoal grilled chicken</b></div>
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This chicken was superrrrrr normal and totally not worth the price tag. It was a bit too salty for me and oily. The accompanying sauce went well with it, made it less salty + oily. <span style="color: #6aa84f;">3.4/5</span></div>
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<b>Chicken & Vegetables served in tomato pot</b></div>
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(for 2-3 people to share)</div>
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I felt this was good for 2 instead of 3 cos honestly it isnt a lot. The tomato soup was a bit diluted but it was tart and a little sweet. Ingredients in the soup: chicken, prawn, veg, mushrooms, cheese sausage, tomatoes, tofu, cabbages, leeks and I cant rmb/see if there's anything else!</div>
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This was q normal. OH! It came w cheese as an option of adding to your soup. There was also a bowl of collagen to add to your soup as well, felt like this doesnt change the taste of the soup! <span style="color: #6aa84f;">3.9/5</span></div>
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<b>The Sushi Falls</b></div>
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We had an AMAZING rendition of this in Tokyo and when we saw this in their menu online we knew we were ordering this. Sadly this wasnt what we were craving for. Firstly their sushi rice was sticky and wasnt fragrant at all, didnt like the cucumber maki rolls below at all. Secondly the crabmeat topping felt like it was the frozen kind. The ikura was okay. Negitoro (minced tuna) was okay only as well. Sigh was quite disappointed with this dish! <span style="color: #6aa84f;">3/5</span></div>
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<b>Freshly Made Hot Tofu Served with 3 kinds of salt or fish stock</b></div>
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$7.80</div>
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This was recommended by our waitress and I'm glad we ordered it! The tofu actually made in a box that they'll bring to your table and then scoop up the home made tofu into the bowl for you. Then you're supposed to mix it w the 3 things on the side - bonito flakes, grated ginger & spring onions. I liked the tofu mixed with the 3 things!! Never thought this combi would work. Super fragrant! Had a warm, homey feeling to it as well. <span style="color: #6aa84f;">4/5</span></div>
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Service was q okay there. Atmosphere wise, there was this big group of Japanese at the table opposite us so it felt kinda authentic! Food wise so-so. I think if you go there as a pure ladies group, you should order their ladies set menu which is really value for money imo!</div>
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Shirokiya</div>
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43 & 43A Cuppage Road, Cuppage Terrace</div>
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Singapore 229463</div>
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Mon-Sunday 3pm-2am (bar), 5pm-2am (restaurant)</div>
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67328588 </div>
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Yhttp://www.blogger.com/profile/01054516937437449176noreply@blogger.com0tag:blogger.com,1999:blog-8184523411454108773.post-36510499712241166882014-02-04T07:00:00.000+08:002015-03-01T02:56:07.478+08:00D'zerts Cafe<div class="separator" style="clear: both; text-align: center;">
So another dessert place in the far far East!</div>
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Made a special trip to the east to try out this dessert cafe so how does it fare?</div>
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The shop was relatively empty when we went on a weekday and the shop's BIG. Very minimally decorated vs the cafes/bakeries/restaurants that've been sprouting out on our little island. Quite a lot of cake choices and they serve waffles as well! We came here after our lunch + desserts from another place so we were q stuffed. Scroll to see what we had!</div>
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<b>Mango Passion</b></div>
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Mango mousse, passionfruit mousse, jaconde sponge, mango cubes</div>
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The passion fruit taste didnt shine through enough for me but it brought a slight tartness to this cake so it wasnt just all sweet. Mangoes werent v sweet either. The sponge was dry but somehow it was q welcomed in the midst of the moist mousse else it might've been too much mousse in a cake without the textural contrast. Light cake in terms of flavours. <span style="color: #6aa84f;">3.8/5</span></div>
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<b>Carrot Cake</b></div>
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This cake was dry and didnt have the frangrance I associate with carrot cake so I didnt like it <span style="color: #6aa84f;">2.5/5</span></div>
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<b>Chocolate Tart</b></div>
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This chocolate tart was really really good! Super decadently rich, not too sweet but not too bitter. Tart shell holds up well too. Worthy of ordering. <span style="color: #6aa84f;">4.2/5</span></div>
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There are alot of power plugs in this place and free wifi! Cakes are not that bad and I dont remember the specific prices of the items above but from a google search their tarts/cakes should be arnd the $4-6 range which isnt too expensive in modern day cafe/bakery terms plus their cake/tart size is q reasonable.</div>
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D'zerts Cafe</div>
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30 Jalan Pari Burong </div>
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Singapore 488696</div>
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64486707</div>
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Tues-Thurs, Sunday: 11am-11pm</div>
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Fri-Sat: 11am-12am</div>
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Closed Mondays</div>
Yhttp://www.blogger.com/profile/01054516937437449176noreply@blogger.com1tag:blogger.com,1999:blog-8184523411454108773.post-8336261905278936492014-01-26T07:00:00.000+08:002014-01-26T07:00:02.297+08:00tart blanc<div class="separator" style="clear: both; text-align: center;">
Being a dessert fanatic, I've long heard about tart blanc ever since its opening and have been wanting to try them but always to no avail. But! Managed to try them in Dec last year. </div>
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Their shop space is really really small I think enough space for about 8 people? The tarts on display look super super yummy though and I seriously wanted to try all of them! And what makes this tart store stand out is the creative & unique mix of flavours that escapes from the norm. The tarts a tad expensive imo.</div>
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White clean design</div>
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This till the end of the tart display counter is literally the width of the shop</div>
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<b>Pistachio Chocolate Tart</b></div>
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$7.50</div>
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<b> </b>This was silky dark chocolate with a crispy layer in between! My fav kind of chocolate cake in tart form! The crust was good and well honestly the pistachio taste isnt thaaaat strong you can't really taste it! But it adds a nice crunch. I really liked this one! I'm sorry my memory is failing me and I cant really remember details about this except 'was great! <span style="color: #6aa84f;">4.3/5</span></div>
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<b>Rum & Eve Tart</b></div>
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So this was a rum & raisin tart with pineapple as the base and honestly, we both loved this unique take on a tart! The flavours surprisingly went really well together and the rum isnt too strong till its bitter. The plump juicy raisins were a joy to eat. Pineapple base wasnt too overpowering as well and everything complemented each other perfectly! <span style="color: #6aa84f;">4.4/5</span></div>
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<b>Lemon Blackberry Tart</b></div>
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$7</div>
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Now I remmeber very clearly in the description that this has lemon curd BUT this curd was not a curd at all. It was more like frosting or something because it definitely was not of a flowy consistency and was paste-y. This was unremarkable in both our opinions because honestly the lemon wasnt that tart, blackberry jam didnt come through at all. This was recommended to us as a popular fav/signature dish well I guess this just goes to show how everyone's palate is different! <span style="color: #6aa84f;">3/5</span></div>
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In general, their tart shells are not too hard that its too difficult to cut but neither is it too crumbly that it just crumbles when you cut it. Tart shells are generally good and fragrant.</div>
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Note: they do have seasonal tarts so do look out for them! Super innovative as well :)</div>
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We need more local talent like that and not just those who follow the norm/what's popular!</div>
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They do serve some sandwiches/light bites!</div>
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tart blanc</div>
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Millenia Walk #01-102<br />
Mon-Sunday 10am-10pm<br />
62386893</div>
Yhttp://www.blogger.com/profile/01054516937437449176noreply@blogger.com3tag:blogger.com,1999:blog-8184523411454108773.post-48108921962162709872014-01-13T07:00:00.000+08:002014-01-13T13:49:03.486+08:00New Cafe: Stirling Highway<div class="separator" style="clear: both; text-align: center;">
Chanced upon this new cafe while on Instagram & the cakes looked great haha and it was near school! So I decided to drag the boy there on 3rd Jan!</div>
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They have all day brunch and desserts! Whats not to like! Their menu is shown on the website and here's the direct link to the <a href="http://www.stirlinghighway.com/menu.html">menu</a>.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7s4jHsZAhXvn63M6G5EA2uOhsrbbhyphenhyphenBppDqAGC5Wh2qtqdzTnTqLLNHv18BB6K2SyGJiPYJKhgk3VIhOv2lbbClo38xGRbDzUwGcyWh_y2FBK6SvZl3QSIUHwE31VRL4Qo8qKs4Tq5o9w/s1600/IMG_0206.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7s4jHsZAhXvn63M6G5EA2uOhsrbbhyphenhyphenBppDqAGC5Wh2qtqdzTnTqLLNHv18BB6K2SyGJiPYJKhgk3VIhOv2lbbClo38xGRbDzUwGcyWh_y2FBK6SvZl3QSIUHwE31VRL4Qo8qKs4Tq5o9w/s1600/IMG_0206.JPG" width="640" /></a></div>
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<b>Prawn Pesto</b></div>
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with sautéed prawns tossed in a homemade basil spinach pesto</div>
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$18</div>
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I don't know how they cooked this exactly because the spaghetti looked a bit charred at some parts and it was like dry so I'm guessing they kinda fried it a bit? The pesto was q yummy no like strong shouting components to it (e.g. strong mint taste) and coated the pasta well. Prawns were crunchy and was a nice accompaniment to the pasta! My only gripe is that its a tad dry. Portions could also be a bit bigger for the price imo.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwB7dtgvwS0DXlvN3oqZ2diHvi7TkU-XRyZVhWKpsy8tC8xCzgn83po89cmWLdEwuutkdwpBHDNUxOILNbqOOnE3L4kwUUIS9mRTXjyCr7iSB71y8afh8IGwZhRTUamAw5NyjdaMSPp_gc/s1600/IMG_0207.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwB7dtgvwS0DXlvN3oqZ2diHvi7TkU-XRyZVhWKpsy8tC8xCzgn83po89cmWLdEwuutkdwpBHDNUxOILNbqOOnE3L4kwUUIS9mRTXjyCr7iSB71y8afh8IGwZhRTUamAw5NyjdaMSPp_gc/s1600/IMG_0207.JPG" width="640" /></a></div>
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<b>Pulled Pork Pancakes</b></div>
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Pulled pork in between 3 layers of buttermilk pancakes w Jack Daniel's infused maple syrup</div>
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$14</div>
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Now this sounded too interesting to not order! It came sizzling hot, smokin', butter melting all. </div>
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We were very excited to try this but sadly the pulled pork was WAY too salty!! Another table who ordered the same dish almost completely left out the pork and gave feedback that its too salty. The pancakes were alright, not as fluffy as I would've liked, a bit dense for me but still q good! Maple syrup had hints of Jack Daniel's but was really watery. The other sauce was kinda like BBQ sauce which was okay. But the salt level needs to go downnnn for the pork!</div>
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<b>Dessert platter</b></div>
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Raspberry white choc cupcake | chocolate cake | earl grey choc tart</div>
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$12</div>
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Their desserts!!! These were the real stars I felt. There was also passionfruit, and fruit tarts available. Cakes wise, lemon curd cake, flour less chocolate, sticky date (in the form of cake), and the chocolate cake above in the photo. Cupcakes wise that day was the above + PBJ + cookies & cream and I can't rmb what else. So we had trouble deciding what to get and yay to dessert platter! Where you can choose 1 cupcake, 1 cake and 1 tart! Separately, cakes costs abt $5, tarts $6.50, cupcakes I'm not too sure. So this platter is DEFINITELY worth it!</div>
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<b>Raspberry white choc cupcake </b>- The boy ate this himself. He is not a fan of cup cake but the white chocolate drew him to it. Not a usual cupcake with whipped cream, this one is topped with genuine white chocolate. He felt that the cupcake was a well complemented with the sweetness of the white chocolate while the raspberry makes it less sweet. White chocolate can be a little too creamy sometimes but this was just right. </div>
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<b>Chocolate cake</b> - I don't really know what's the name of this cake but I loved it! I could tell that there was a crispy praline layer to this cake and knew that I wanted to order it and was glad I did! The chocolate cake + mousse layer in between was just nice in terms of sweetness! Not too dark, nor too sweet :) Loved it! And the crunchy layer just brings chocolate cakes to a whole new level :) really really enjoyed this cake!</div>
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<b>Earl Grey Chocolate Tart</b> - The guy there said they infused the earl grey tea themselves into the ganache. (I was craving for chocolate that day hence 2 chocolatey items chosen!) This was awesome as well but overshadowed a little by the choc cake! The ganache had a aromatic earl grey smell + you can taste it slightly. The tart was q good, not too crumbly nor too hard! All in all, a good tart :)</div>
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<i>Mmmmm wonderful yummy cake :)</i></div>
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Stirling Highway</div>
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5 Ridgewood CLose Unit #G1, Ridgewood Condominium</div>
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<i>Do note that they're NOT located in the condominium! After you pass by the condo on your left, continue walking all the way to the dead end and there should be a gate slightly to your left, walk through that gate and you'll see the cafe with its logo!</i></div>
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Singapore 276696</div>
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<a href="https://www.facebook.com/stirlinghighway">Facebook</a></div>
Yhttp://www.blogger.com/profile/01054516937437449176noreply@blogger.com0tag:blogger.com,1999:blog-8184523411454108773.post-88127986771287718782014-01-06T18:56:00.000+08:002014-01-06T18:57:04.491+08:00New Cafe: Hatter Street Cafe<div class="separator" style="clear: both; text-align: center;">
Read about this cafe and how the chef here trained at Bo Innovation so decided to try it since its near the boy's house! We went to this cafe after our lunch + 4 tarts (which will be blogged about later) hence we couldn't really eat much except the waffle! </div>
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The man gave us an introduction to the "story" behind the cakes and the smoked macau pudding had the most interesting story imo. The cakes sounded good but honestly looking at the price and how small + thin a piece is, I didn't really feel like trying it anymore. Although in all honesty, it could've been great. </div>
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The brownie (dark choc btw) looked SUPERB w its crackly crust and we wanted to do a takeaway but were advised against it 'cos they'd heat it up (so that its yummier!) and its topped w an ice cream when we eat it in house. I guess if we bring it home, it wouldnt be the same experience. So we didn't takeaway. A reason to return!</div>
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The cafe itself is quite small. With approx 12-ish seats?</div>
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Cute wall decal used as the menu</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVFM__DNf2sxFblUbGyQCRfyxMuN2qSSA4EUeOcgztuvClY3KZSGhkvhNhxdpWz-x8qSWhQrIaBWL3u_NdHYpy5H2wxLvhsNMlyTk7po1xKBN-JZoSRgu_hAXfOhd7avB-xBHTCBVOGjx2/s1600/IMG_0180.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVFM__DNf2sxFblUbGyQCRfyxMuN2qSSA4EUeOcgztuvClY3KZSGhkvhNhxdpWz-x8qSWhQrIaBWL3u_NdHYpy5H2wxLvhsNMlyTk7po1xKBN-JZoSRgu_hAXfOhd7avB-xBHTCBVOGjx2/s1600/IMG_0180.JPG" height="480" width="640" /></a></div>
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<b>Whoaffles</b></div>
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<b>with vanilla ice cream & caramel sauce</b></div>
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$8</div>
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You can also choose to have it w pandan ice cream & gula melaka sauce. If you're expecting crispy outside, fluffy inside, this is not it. This is crispy all the way! Which does have its own merits. The batter was fragrant but I'm more a fluffy inside crispy outside, thick belgium waffle, kinda girl. But this was q enjoyable too esp the crispiness! Didn't try the sauce cos am not a fan. Ice cream was good and went well w the waffles. I had to eat the waffle w the ice cream else it'd be a tad dry to eat. At 8bux, I don't think I'll be having it again only because its not my kind of waffles (as I've stated). <span style="color: #6aa84f;">3.6/5</span></div>
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Service there is q good and friendly. More cafes should open in the heartlands! Will probably try more stuff soon and give a review! (after my exams that is haha, 21 jan onwards!)</div>
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Hatter Street Cafe</div>
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212 Hougang Street 21 #01-333 (same row as Nakhon Thai)</div>
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69884591</div>
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Tue-Sun 1pm-10pm</div>
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Yhttp://www.blogger.com/profile/01054516937437449176noreply@blogger.com1tag:blogger.com,1999:blog-8184523411454108773.post-13757603077029938542013-12-03T07:00:00.000+08:002013-12-03T07:00:03.615+08:00Burnt Ends<div class="separator" style="clear: both; text-align: center;">
Having heard so many good reviews about this place, I dragged the boy down for dinner one night! We had to make reservations a week in advance! Seats are super hot here!</div>
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<b>Warmed Oyster</b></div>
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This oyster is warm, literally. Not piping hot, not cold, but warm. So its different from what we're normally used to and some may be put off by it. The oyster was juicy and will burst into your mouth upon biting it. Its slightly sour cos of the "sauce" which balances the creamy taste of the oyster rather well. However nothing special about this I feel. <span style="color: #6aa84f;">3.3/5</span></div>
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<b>Smoked quail eggs</b></div>
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$6 for this</div>
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Generally I avoid smoked stuff because of the saltiness, but the novelty of eating a smoked quail egg got to me + the good reviews about this dish made me order it! Honestly, it was a tad salty for me but the taste was addictive! Plus its bite-sized so it makes a really good snack. Would've been better imo, if the yolks were a bit runny :) <span style="color: #6aa84f;">3.4/5</span></div>
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<b>Fennel, orange, burrata</b></div>
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$14</div>
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This was another highly raved dish but I felt that it was very normal. The fennel albeit a bit juicy and crunchy, had minimal taste? Maybe it was to let the natural flavour shine through but when paired with the strong tasting burrata, everything just tasted of burrata. <span style="color: #6aa84f;">3.2/5</span></div>
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<b>Squid, sweetcorn, paprika</b></div>
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$14</div>
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This was quite yummy! The squid was done nicely, slightly crispy at the edges and not too chewy (which is what I dislike about squids). The sauce was good and went well with the squid. The corn, juicy and sweet! <span style="color: #6aa84f;">3.5/5</span></div>
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<b>Leek, Hazelnut and Brown Butter</b></div>
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$12</div>
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This was creamy-ish because of the brown butter which also lent a fragrance to the dish. Hazelnuts were an ingenious addition providing a good textural + taste contrast</div>
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<b>Kingfish, Apple, Seaweed</b></div>
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$18</div>
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The kingfish as you can see was reallyyyy charred on the outside and well, for the sake of my LT health, I was quite taken aback to see the whole charred fish being presented to me. It was quite a hassle to remove all the charred parts or to not cut into it. Basically the skin became charred which would've been really crispy (I imagine) if I could eat it!<br />
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The flesh though was ohsojuicy! Plump fleshy and juicy :) wonderfully done! I dug into it hungrily but the skin was just a little bit annoying. The apple and seaweed were nice tgt when paired w the fish but kind of unnecessary cos the freshness of the fish just shines through. <span style="color: #6aa84f;">4.5/5</span><br />
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<b>Burnt Ends Burger</b></div>
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(Pulled pork shoulder, Cole Slaw, Chipotle Aioli, Brioche Bun)</div>
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$20</div>
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The boy said the bun was really fluffy and fragrant, the pork was quite tender but there was a tad too much sauce so when he bit into it, it was a little messy! Overall he thought this burger was not bad! <span style="color: #6aa84f;">3.8/5</span><br />
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Restaurant layout! We were sitting near the door at the end of this really long table.</div>
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Compare this photo w the photo above. Difference lies in the smokiness of the area. It was SO smoky I couldn't take it (but I am rather sensitive to this and I generally do not like smoke). The boy also felt that it was a bit too smoky. Everywhere was smoke! And the smell was rather strong too. So if you're planning to head anywhere aft that...</div>
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<b>Pineapple, Rum, Vanilla</b></div>
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$10</div>
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Grilled pineapple this was and I applaud whoever who came up w grilled pineapples which I've seen in quite a few restaurants now and am sure has been around for v long. Because the sweetness and the juice of the pineapple just shines through even more! Couldn't detect the rum. This was a v simple dish and I don't think its well, worth the 10bux or the stomachspace or the calories. <span style="color: #6aa84f;">3/5</span></div>
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<b>Fig tart</b></div>
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$10 (should be! Sorry tried looking for this item on their menus on fb, but I couldn't find it but their tarts are usually 10bux so it should be 10 bux)</div>
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This was tart quite good. The crust wasn't the crispy buttery kind but a bit harder. The figs, well not really v abundant but acceptable. This tart was quite nice in terms of the mix of flavours form the figs to some nuts to the crust. <span style="color: #6aa84f;">3.2/5</span><br />
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On the whole, even though there are many good reviews about the place and there were some hits that night, I doubt I would be returning soon because 1) smoky 2) the charred stuff 3) the food is rather average but expensive</div>
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Their menu changes rather regularly to reflect change in seasons/fresh produce though there are some mainstays, do check their fb page (link below) for the menu!</div>
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Burnt Ends</div>
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20 Teck Lim Road Singapore 088391</div>
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62243933 (please make reservations!! If you want to ensure you've got a seat, at least 1 week in advance! There're many who walk-in but generally you either have to wait q long or you don't get a seat)</div>
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Mon 6pm-12am</div>
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Tues-Sat: 11.45am-2pm, 6pm-12am</div>
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Yhttp://www.blogger.com/profile/01054516937437449176noreply@blogger.com2tag:blogger.com,1999:blog-8184523411454108773.post-77437907019747290192013-11-27T07:00:00.000+08:002013-11-27T07:00:04.172+08:00Cake Spade<div class="separator" style="clear: both; text-align: center;">
Went to Cake Spade 2 separate times with T and the boy!</div>
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The shop space is really really small and is located at Orchid Hotel where Teppei and <a href="http://foodmakespeoplehappy.blogspot.sg/2013/08/rather-new-restaurant-sushi-kou.html">Sushi Kou</a>. At most like 4 or 6 seats inside and maybe 8 outside (2 tables of 4). The variety is quite big though and this small shop has been gaining a lot of attention amongst foodies! I've been hearing a lot about their tofu cheesecakes and hummingbird cake so I made them visit with me :) </div>
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Sorry I don't remember the price because it was awhile back!</div>
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<b>Lemon tart</b></div>
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Personally I like a crispy tart crust so this one wasn't as crispy as I'd like it to be but it was still good! Buttery, holds up well and fragrant. The curd could've been more sour (I like sour stuff) but it was good enough! So in summary, this is a rather good lemon tart! <span style="color: #6aa84f;">3.9/5</span></div>
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<b>Molten Lava Cake w Vanilla Ice Cream</b></div>
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Well this wasn't molten at all :/ and it tastes rather weird tgt w the ice cream idk why. Oh wait I rmb! The ice cream tasted really weird and we regretted getting the ice cream! The choc cake itself was good :) <span style="color: #6aa84f;">3.6/5</span></div>
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<b>Strawberry tofu cheesecake</b></div>
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Don't worry, you cannot taste any tofu! It was light and rather refreshing. Nice change from the usual dense cheesecakes. Base could've been slightlyyyy thicker imo! On the whole this was q good but not something I'd yearn for. <span style="color: #6aa84f;">3.6/5</span></div>
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The lady there is really nice their selection of cakes is so tempting!!!! Would like to go back and try their Hummingbird cake!</div>
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Cake Spade</div>
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1 Tras Link #01-06 Orchid Hotel</div>
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Singapore 078867</div>
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64443868</div>
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Mon-Thurs 12-8pm</div>
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Fri-Sat 12-1030pm</div>
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Yhttp://www.blogger.com/profile/01054516937437449176noreply@blogger.com1