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Each bowl comes with a slice of tender pork belly, chicken char siew (surprisingly good), black pepper prawn wontons topped with crunchy bamboo shoots, all in a deep lobster bisque like soup base.
Take the rich version. Review here:
http://danielfooddiary.com/2016/02/16/keisukelobster/
#iamcafe crepe cake. Fattening layers and I don't like chocolate sauce! Finished it nonetheless. Have tasted better crepe cakes.
Bomb diggity ❤️❤️❤️
I'm not usually swayed by green tea desserts, but this puddle of matcha goop in a thin shell of cake has just the right balance of bitter and sweet – it's further enhanced by the contrast of ice cream and red bean sauce on the side.
This pretty dessert of velvety pandan ice cream wedged between thin slices of pastel marbled bread is a nod to the ice cream peddlers and their umbrella-shaded pushcarts that locals and tourists flock to on hot days. Joining in the pandan parade are pandan biscuit crumble and a pandan love letter filled with whipped cream. I'd have liked more non-pandan items on the dish besides the cubes of coconut agar-agar, which really weren't quite enough to cut through the green monotony.
ME@OUE sits atop OUE Bayfront along the historic Collyer Quay. Featuring beautiful panoramic views of the Marina Bay and downtown area, ME@OUE is sure to delight the senses with one of the most enticing gourmet offerings in the city. Delight your culinary senses with an impeccable menu of innovative and authentic Japanese, French and Chinese cuisines, and complemented with a fantastic selection of wines and cocktails, a remarkable view, a stylish, sophisticated ambience and a highly personalized attention to detail.
Live The Good Life® with your Standard Chartered Priority Banking Visa Infinite or Preferred Banking World MasterCard Card: 10% off total bill on birthday month. Spend $200++ (per head) on a visit and receive a complimentary* bottle champagne for next reservation. Valid till 31 January 2015. *Choice of champagne will be determined by the management of ME@OUE.
Freshness is guaranteed when you order this dish at Botan because the chefs only prepare it when they receive a fresh delivery of tuna. Which is only twice a week, and which also means there's a limited quantity to these beautiful bowls of tuna belly tastiness.
The reasons why this is so darn good is firstly, due to the obvious freshness of the fish. Secondly, the fat in the tuna belly produces a wonderful creamy texture after being minced. Last but not least, there's the blanket of tobiko, the single raw yolk and the crunchy spring onions, which you're suppose to mix together with the tuna and rice underneath. This begets a very sensuous and totally satisfying gastronomic experience.
Opened Mon-Thu,Sun - till 11.30pm // Fri,Sat - till 2am x Serangoon Gardens 🍦 try the buttermilk waffles as well*
S$21++ I must say better than Sushi Bar FEP. Request for less tuna and more salmon or swordfish!
