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In such trying times that we are living in, our F&B industry is taking such a big hit that we have to continually #supportlocal in order to #savefnbsg. One such local establishment is NJ Relish, housed inside Ascott at Raffles Place which serves a buffet breakfast for guests, set menu for lunch and ala carte for dinner. They have an extensive ala carte menu which you can start your meal with a creamy Wild Mushroom Soup ($14) which uses 3 kinds of mushrooms and perfumed with truffle oil, Foie Gras with Asparagus ($24) and Truffle Fries ($14). From the grill, the lady had the Salmon ($36) while I opted for the Angus Striploin ($42) which comes with sautéed mushrooms, mashed potatoes, seasonal vegetables and finished with a Shiraz red wine reduction. • Despite this current Covid-19 situation, NJ Relish will remain open to diners and there’s a 50% discount when you order delivery from Foodpanda and Deliveroo. If you choose to dine-in, you can get 55% off the total bill when you reserve your table via http://bit.ly/njgroupreservations. •••••••••••••••••••• 📍NJ Relish 2 Finlayson Green, Ascott at Raffles Place, Level 2, Singapore 049247
Julius
14w
In such trying times that we are living in, our F&B industry is taking such a big hit that we have to continually #supportlocal in order to #savefnbsg. One such local establishment is NJ Relish, housed inside Ascott at Raffles Place which serves a buffet breakfast for guests, set menu for lunch and ala carte for dinner. They have an extensive ala carte menu which you can start your meal with a creamy Wild Mushroom Soup ($14) which uses 3 kinds of mushrooms and perfumed with truffle oil, Foie Gras with Asparagus ($24) and Truffle Fries ($14). From the grill, the lady had the Salmon ($36) while I opted for the Angus Striploin ($42) which comes with sautéed mushrooms, mashed potatoes, seasonal vegetables and finished with a Shiraz red wine reduction. • Despite this current Covid-19 situation, NJ Relish will remain open to diners and there’s a 50% discount when you order delivery from Foodpanda and Deliveroo. If you choose to dine-in, you can get 55% off the total bill when you reserve your table via http://bit.ly/njgroupreservations. •••••••••••••••••••• 📍NJ Relish 2 Finlayson Green, Ascott at Raffles Place, Level 2, Singapore 049247
Julius
14w
Angus Striploin ($48) Got the Angus Striploin ($48) in medium, texture is alright overall but there were a lot of ligaments, making it a bit difficult to chew. Mash potato was smooth, vegetables were okay. Would be better with more sauce!
H.
30w
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Not opting for medium-rare might actually be a huge missed STEAK😂 Fresh from the grills of @saveursg, comes @mediumraresg, an affordable steakhouse in the East that prepares your Australian steaks upon order and served to your desired doneness. For a complete wholesome meal, choose from a wide selection of sides (2 free sides with beef, poultry & fish) that includes Beef Fats Fried Rice, Mac & Cheese, Buttered Broccoli and Baked Potato. Pair your steaks with either the standard yet boring sauces (Mushroom, Black Pepper) or their curated house-made sauces like Mala, Black Bean & Café de Paris. 。 👉Ribeye 200g/250g - SGD22/26 。 I guess if you’re satisfied with @isteaksdiner, this will probably not disappoint you too🙂. Rating: ⭐️⭐️⭐️
Mr Digester
1w
Ribeye [20++] again, opted for the smaller 200g cut and it was filling enough - maybe also due to the accompaniment of 2 complimentary sides that were well portioned (though the picture may not look so)!! comparing this to the striploin, I actually prefer the latter because it had a higher ratio of fats which I personally feel adds to the meat’s flavour and makes it more tender as well hahah! but this was also cooked perfectly to my request of medium and had a wonderful texture as well! the mac & cheese was pretty unique as well; the cheese used tasted slightly different and better than usual mac&cheese from other places!
mad
17w
Striploin [$18++] got the smaller 200g portion and it was filling enough for me! I requested for the meat to be cooked till medium and to my delight it was served with a nice outer sear while its interior was still slightly pink - just what I wanted 😍 the meat was tender and easy to cut through yet still chewy and I love that it wasn’t totally lean and had some fats to contribute to its flavour. I opted for an herb butter sauce and LOVED IT!!! fragrant and buttery, it combined with the beef juices and elevated to whole dish. the free sides made my meal feel even more worth it as they were substantially portioned. I’d definitely come here more often if they weren’t so far away 😢
mad
17w
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Featured In 1 Guide
Omakase ($128++) The unassuming store was tucked in a corner of Fortune Centre — a very quintessential feature of a good Japanese restaurant. I was immediately drawn to the shelves of Sake, a rare sight in SG. Chef has a bubbly disposition, and it was interesting to see her bounce around the kitchen to get the food served to us. They offer free sake tasting, which is definitely an experience. I was pleasantly taken aback by the first dish - uni and king snapper noodles (see top right picture). Everything was very fresh and sweet. Some other highlights include the sashimi platter, ikura don and truffle unagi. I immensely enjoyed the freshness of the ingredients and the interesting fusion of different foods (such as the truffle on unagi). Would definitely revisit!
Fi
19w
$98 Omakasa Part Two The prefect sushi experience. Every action she did was taken in account - From The degree of the lime zest was sprinkle to the finger movement she chose to make the sushi. . | Hotato (Scallop) A dash of lime zest and salt was all it needed. . | Akami (leanest part of the tuna) Completely melted in the mouth. . | Sea robin Noticed the fine cut between the sashimi. Not only it soften the texture, the shoya been trapped in between helped to season the fish perfectly. . | Black fish . | Ika with uni This was how uni and ika should taste like. The soft and sweet ika carried the uni flavor to extend its stay on the palate. When you though the uni was the best thing ever happen, the toasted sesame came in. Nuttiness cleansed the entire palate. I literally gave an applause to the chef. . | At first I didn't understand why sushi was less compressed and looser, until he end, I understood why. Because all the fish was aged, the texture will be softener than usual. Thus, in order for the flavors to merge completely, the rice couldn't be as compared. . | Mini chiraishidon . | Red bean and sea salt ice cream/ Sakura ice cream Even the dessert was served to perfection. Just make sure to get all everything into one spoonful to 100% enjoy the flavors. . | I had tried to explain the experience to the best I could. When you have the chance, please go and try their omakasa. #BurppleSushiMonth
Peter
3y
$98 Omakasa Part One Introduced by @that_dex, led me to this little omakasa restuarant with only 11 seater. The chef attention to the details was the reason why I love this place. The speciality here was that the chef aged her own fish with different "salty" base. This aging process encouraged to bring out the hidden flavors within the fish which heat just won't meet the mark. However, it was a very difficult skill to master. She could only count on her experience and judge by the fat content leave over on the blade. The amount of "salty" ingredients used and duration of aging could only be judge by her years of experience. . | Vegetables with Yasai miso . | Golden stripe mackerel . | Raw onion with tuna belly shavings, ponzu and yuzu dressing . | Onsen tamago with hokkaido ikura and truffle . | Seared Fugu with Himalayan rock salt and lime (Special) Incredible type of fish which was famous of its deadly flavor. The aged fugu torched and sprinkled with lime zest and Himalayan stone salt. The more you chewed, the more it's juice released while the salt and lime deepen the taste. . | Aged saba with white miso The SWEETESSST saba I had! No sugar added! The white miso brought out the sweetness from its fat which normally would be dispensed by the heat. After I tried this, no more normal saba!#BurppleSushiMonth
Peter
3y
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