Diners can indulge in a wide variety of creatively prepared from appetizers, main courses, noodles, dim sum, and desserts

Feature :
💕Steamed Hairy Crab with Taiwanese Mullet Roe and Perilla Leaves, served alongside Osmanthus and Wolfberry Ginger Tea.
The Hairy crab is overflowing with roe and golden fat, the meat tasted sweet and very fresh.
💰$148++
💕Deep-fried Spotted Garoupa with crispy Brown Rice, and Edamame
💰$68++
📍藝 yì by Jereme Leung.
Raffles Singapore
1 Beach Rd, Singapore 189673

This exclusive menu showcase a testament of Chef Leung's exceptional skill in melding the diverse cultures and tastes of Southeast Asia with the foundational principles of Chinese cuisines
Feature :
💕 the Hot & Sour Basil Chicken Consommé with Geoduck & Cameron Highlands Stem Lettuce.
My fav, the soup hearty and comforting. Served with sweet flavour from geoduck and nutty from the Cameron highland stem lettuce.
And for the texture u will have chewy tender and crunchy.
💕Hainanese Steamed Bentong Sakura Chicken, served with Fragrant Pandan Rice & Yunnan Wild Fungus.
Fragrant rice served with tender and juicy chicken and condiments at the side.
💕Poached oyster with Japanese sea urchin and Kristal caviar
Foie gras terrine with calamansi and organic perrila plum.
Deep fried crab roll with malacca shrimp paste and Ipoh guava salsa

For more information can visit this link https://www.yi-restaurant.com.sg/menu/

📍藝 yì by Jereme Leung @yirestaurant.
Raffles Singapore @raffleshotelsingapore, 1 Beach Rd, Singapore 189673

Feature : Time-limited prix fixe menu, available for both lunch and dinner.
💰 $450++ for food only.
💰$500++ with alcohol pairing
💕Starter
Chilled and refreshing dis, succulent hairy crab, lshikawa vegetable and refreshing tosa vinegar jelly
Paired with Kazuma Brewery’s Chikuha Junmai Daiginjo Hyakumangoku no Shiro
💕Appetiser
Hassun - chef’s appetizer creations. It’s very instagram and visually-aesthetic course which sets the theme for a kaiseki meal,consist of five bite-sized items.
Paired with Sinsen Jun-gin No Shiro from Higashi Brewery
💕Sashimi
Premium and deftly-sliced Japanese Spanish mackerel and bigfin reef squid sashimi
Paired with Kagatobi Sparkling from Fukumitsuya Brewery 💕Hot Dish
Chef Sakamoto’s take on the traditional jibu-ni, a specialty and haute dish of Kanazawa. Elavates it with Pristine black abalone coated with kudzu (Japanese arrowroot) powder, cooked shabu-shabu style, served alongside a medley of vegetables
Paired with Nishide Brewery Harugokoro Tokubetsu-junmai Another Series
💕Grilled Dish
Ishikawa’s ocean treasure, Meaty and flaky grilled “nodokuro”, marinated in saikyo miso
Served as hand roll with Lightly-roasted seaweed and sushi rice
Paired with Tsuruno Brewery’s unique Torai Junmai Ginjo Ultra-dry
💕Second Hot Dish
Purely steamed lotus root with seasonal mushrooms sauce
Paired with Kaga No Tsuki Kohakutsuki Yamahai Junmai Ginjo from the Kaetsu Brewery
💕Rice and Soup
donabe, Noto’s wonder eel and Komatsu platinum rice, and additional bonito flakes and ochazuke.
Paired with Miyamoto Brewery Mujou Junmai Daiginjo
💕Dessert
Ruby Roman grape served with Kanazawa Yuwaku Yuzu cider.

I really enjoyed the grilled dish and hot dish.
All the dish executed very well, presentable and balance in flavour.

📍iKKAGOYO.
115 Amoy Street, #01-04.
Singapore 069935

Feature the dishes that I enjoyed most :
💕hamachi tiratido from crudo
Fresh sliced hamachi served with mandarin ponzu,truffle and garlic chip
💰$36
💕Black cod from grill
Thick cut of fresh black cod served with asparagus, green peas, celery, and salsa verde 💰$62
💕cacao
Manjari chocolate, hazelnut and caramel
💰$22

📍Mosella
Pan Pacific Orchard
10 claymore rd

Not only focus on their heritage breeds of beef from farm in America, Australia and United Kingdom, Astor Grill also served very good alternative non steak starter and mains(grilled Spanish octopus ,traditional beef tartare and main course non steak like grilled Boston lobster )
To created a depth connection, from using quality cuts, prepared on custom build parrilla grill with the use charcoal and Vulcan stones to delivery distinctive flavour and texture.
For appetiser my fav will be the grilled Spanish octopus,it’s tender yet chewy with light crispy exterior, served with chorizo chickpea puree
For cuts, my fav will be hanger. value for money, it’s tender n juicy, with charred crust.

Lunch: 12:00 PM to 2:30 PM (Monday to Saturday) 
Dinner: 6:30 PM to 10:30 PM (Monday to Sunday) 
📍 Astor Grill
Lobby Level, 29 Tanglin Road.
Singapore, 24791

Feature :
💕Watermelon Rasam.
A refreshing shot of South Indian-styled soup infused with watermelon, served with a strip of burnt watermelon
💕Rollin’ Dosas
My fav, Dosa in cones shape, stuffed with chicken chukka, braised curry fish and podi masala, served with a trio of gravies.
💰$13++
💕Paatti Poppers
sea bream potato patties, served with truffle hollandaise
💰$25++
💕Fire Kissed Aubergine
Burnt baby aubergine, served with curry cream
💰$21++
💕FGRO Biryani
I also enjoyed this, the biryani have smoky flavour, with tasty gravy pour over it, (which I prefer), served with frog leg and beetroot raita.
💰$37++
💕Smoldering Sweetness
Burnt homemade cheese with blueberry compote, accompanied by a frozen paan delight to cleansing our palate
💰$15++

For the cocktail recommend to try their Spiced cobbler and for mocktail will be Sunset Elder Sour.

📍The Curry Club Signature
11 Mohamed Sultan Road, #01-01
Singapore 239010

Standard remain same, The soup was tasty and sweet from prawn stock, not feel thristy after eat it.
💰$6
📍Big Prawn Noodle.
205D Compassvale Lane.

#shootoniphone

with Highlight from matsutake mushrooms to the humble ebi-imo (shrimp potato), from kuri chestnuts, hairy crab the diversity of fall ingredients alone gives reason for feasting.
Every single dishes presents a different taste and texture profile, showcasing the diversity of season’s produce, yet unified by an underlying elegance that speaks of autumn’s grace.

💰$368++
Available tea pairing, sake and wine pairing or sake pairing

📍Esora

They sell 9 type of Korean chicken. Beside Korean chicken they also sell burger, pasta and pizza.
💰$13.9 (medium - 10 tender).
📍Korean fusion bistro
2 Yishun industrial street 1.
Northpoint BizHub
Singapore ,768159

#shootoniphone

Chef-Owner Antonio Miscellaneo, from source ingredients, composition of the dishes in traditional Italian recipes.
 New dished that I tried are :
* Calamaretti Alla Griglia
* Mortadella Newpolitan and Broccolini Pizza
* Sfogliatella Riccia E Gelato Al Parmigiano Reggiano 24 Mesi
* Seadas
* Bombolini.

My favourite is La Focaccia di Recco Classica. It’s looks simple but taste really good. Thin crispy filled with gooey cheese. Make u keep coming back for the next pieces.
Also recommend to order The Pluma alla Griglia and Caciucco e fregola.

For the dessert I like most is the Sfogliatella Riccia E Gelato Al Parmigiano Reggiano 24 Mesi.
Sweet savoury combine together, with different texture.

📍 La Bottega Enoteca
346 Joo Chiat Road.
Singapore 427596

Chatterbox launched new menu, created by Executive Chef Liew Tien Heong and features revamped classics dishes.
The new menu that I tried are the Grilled Pork Rib with Fruit Sauce and Fried Mantou, Chilli Prawns with Fried Mantou and BBQ Sambal Seafood Platter.
The grilled pork is very tender, served with savoury sweet sauce. Meanwhile the chilli prawns with fried mantou is fresh prawns served in thick sweet and tangy sauce.
The BBQ sambal seafood is perfect to sharing, squid, king prawns and lala seasoned in spicy chilli paste ( a bit spicy for little boss).
For dessert, there are Peanut Glutinous Rice Balls coated with crushed peanuts or in sweet ginger broth

📍Chatterbox
333 Orchard rd
Hilton Singapore Orchard, #05-03

Customer can choose from 3 exclusive menus, showcase fine Irish meat, special Curated by Executive Chef Aaron Tan and team.
Feature Elegant Set Menu (6 course, 3-5 persons )
💕Appetisers
John Stone Irish Smoked Salmon flower with wasabi aioli.
Chilled cherry vine tomatoes with crab meat
Chilled John Stone dry aged beef, aged citrus honey soya sauce and sesame seed
💕Soup
Braised bird nest with golden pumpkin superior stock.
It’s really good, very generous of the premium quality, tasty and comforting.
💕Vegetable
First time ever, I enjoyed “vegetable dishes than main “.
Wok fried John Stone Irish lamb loin (super tender and no gamey at all), cooked with Sarawak black pepper sauce and Hong Kong Kai lan.
💕Pork
Very tender and balance between meat and fat Braised Irish Hampshire Pork Belly with South Africa 5 Head Abalone.
💕Noodle
Chinese la Mian with rock Lobster, Silver Hill Irish duck and Xo Sauce
💕Dessert
Oven baked Mango pudding.

💰$228++ per person and $68++ per person for wine pairing

For more information visit Singapore.international.com

📍Man Fu Yuan.
Level 2 Intercontinental Singapore