The Japanese Executive Chef Is A Bread Master. H O S T E D Even from amongst the really good breads that Singapore’s restaurant dining scene is blessed with at the moment (some of the finest examples are @cloudstreet.sg’s molasses-glazed licorice and stout rye, Curate’s brioche and @lesamisrestaurant’s entire bread-heaven-on-wheels), all the breads by @whitegrass.sg’s Executive Chef Takuya rose above my expectations. I reckon he must be a wizard of sorts to be able to coax flour, yeast and water to produce such astonishingly delicious results. I am sure anyone who has tasted his creations, will know what I mean when I say I can make an entire meal of his breads alone.
Veronica
18w
Financiers (included in $168++ six course menu). ________________________________ 😋 Taste: Crisp and smoky outside, buttery. 🎖 The best financiers I've had. ________________________________ 📍 30 Victoria Street Unit 01-26 CHIJMES ⏱ 1130am to 230pm Tuesday to Saturday 6pm to 10pm Tuesday to Saturday Closed Sunday and Monday 📞 68370402 ________________________________ 🔸🔸 [Tasting]
Justin
19w
Fish with Uni; and Stuffed Wing ($168++ for 6 courses). Surely, we look forward to their new menu as we expected better. Whitegrass reopened under Japanese head chef Takuya Yamashita, 32, formerly from Tokyo's one-Michelin-starred Ciel et Sol. 🔸 Give some time for the kitchen to settle, and I'm pretty confident their next menu would be better. 🔸🔸 [Tasting] #whitegrass #whitegrasssg #chijmes #uni #fish #frenchfood #burpple #singaporeinsiders #frenchjapanese #sgfood #foodsg #instasg #instafood_sg #fujixh1 #fujifilm #hungrygowhere #cafesg #foodgasm #sgfoodblogger #vscofood #sgig #yummy #cafehoppingsg #singapore #frenchcuisine #luxury #sgfinedining #sgdinner #singaporefood
Justin
23w
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Puffer Fish "Fugu" Chef Kenji Yamanaka's Japanese influence really comes to the fore with this dish, which sees alabaster hunks of fugu meat coated in sticky rice and deep-fried to crisp, flaky perfection. Despite this, its flavour was incredibly delicate and natural, and the subtle chicken stock sauce peppered with pomelo and olive bits only served to enhance the fish. Taste: 3.5/5
Jason
5h
French Lobster Beni's fine dining is of the Japanese-accented French ilk, characterised by luxurious ingredients, immaculately prepared and delicately plated. We enjoyed this starter very much, with chunks of fresh, springy lobster well contrasted by crunchy radish, Italian broccoli and baby parsnip. Textures of lobster such as squares of wobbly lobster jelly and a scattering of umami lobster roe powder solidified the theme and the encore of concentrated lobster bisque was an unveiling of deepest umami. Great! Taste: 4/5
Jason
1d
Michelin’s GastroMonth Is A Fine Opportunity To Savour Wonderful Meals At Special Prices M E D I A P R E V I E W When the media preview invitation for Michelin’s GastroMonth slipped into my DMs, I could not refuse. Although I had planned on not attending any tastings in August, the moment I spotted one Michelin starred béni restaurant on the list of options, I didn’t hesitate to reply “yes” because their food is unforgettable. Plus I had been harbouring thoughts of a return visit. Shown above is the 6-course lunch #dégustation menu ($88++) available from 1st to 30th September as part of the Michelin Dining Series, held in conjunction with the Grand Prix Season in Singapore. All the dishes by Head Chef Kenji and his team, including the two created specially for this month-long event (one for lunch and one for dinner), are an exquisite blend of Japanese and French fine dining flavours and techniques. Every meal at béni starts off with what I consider the best little collection of bread in town. So when you dine here, even if you are trying to avoid carbs, I recommend making an exception. These fresh bakes by Pastry Chef Makoto should not be missed. Pick one, any one of the breads, tear it, smear on the unsalted butter and choose a salt to sprinkle over. Then before you know it, all that’s left is an empty bag. Appearing in a slender cup is the first course of incredibly sweet crab meat with leek in voluptuous cream form and caviar. Next, artistically plated barely seared, mostly raw bonito (tuna) boasting a hint of curry. Following that, an outrageously good chilled mushroom cream with truffle royale. This signature of Chef Kenji is to be eaten with a spoon that I swear, is ingeniously designed to heighten dining pleasure with its extended little lip. Hokkaido scallop with matsutake mushrooms and foam of creamy chicken sauce, one of the two new dishes, arrives at this point. To me, it’s comforting flavours innovatively represented. Then comes a crispy-scaled piece of Amadai. Exceedingly fresh, the fish is plated with a medley of gazpacho and avocado purée. Dessert is a gorgeous ensemble of fresh figs, a divine houjicha cream and blackberry sorbet. What I really appreciate is the $88++ set menu also includes a cup of tea or coffee because that’s how I love to end my meal. Sipping on a hot cuppa with the array of delectable petit fours by Chef Makoto is amongst the happiest of happy endings for me. For dinner, the promotion is for a 9-course at $238++ (usual: $258++). To get more info and make your bookings, please visit: guide.michelin.com/sg/events/gastromonth-2018
Veronica
1y
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