Featured In 3 Guides
Southwestern Chicken So much...green haha. I didn't expect a forest when I ordered this dish. This dish consisted of a grilled chicken breast with kale, sprinkled with couscous and some fresh guacamole on top. The chicken breast, despite it being rather thin, was actually really tender and well seasoned. The kale...I'm not sure if it was supposed to be raw. It tasted kind of weird, especially with a drizzle of oil-based dressing, but its my first time having kale so perhaps I'm just not used to it. The highlight was definitely the guacamole, which added that delicious touch of freshness and creamy richness to the dish. Its a teeny weeny bit overpriced for $20. But it tasted really clean and the flavors melded really well together (it was actually mostly the guacamole haha) so I don't have any complaints. Plus the cafe is absolutely beautiful with a lovely ambience. 7.5/10
Chew
10h
Taisho Black How I love me a good cold brew ($6). This coffee was named after the era which coffee was most popular in Japan. You can ask for a lid to bring the bottle home after you finish, which is what I did. Its definitely one of the better cold brews and tasted like a labor of love. Its not too bitter or full-bodied, with a medium acidity. Its tasting notes are rather complex; I detected a faint caramelly aftertaste as well as some fruity notes. It was so smooth though, so easy to drink without being harsh or jarring. 8/10
Chew
1w
Bacon Truffle Mac And Cheese Cheese oozes out when you poke it with a fork, the taste of the cheese is light and airy, not too gelate. They use a special long type of pasta instead of the usual Mac and cheese pasta hahaha. Definitely a must try!
Karina
1m
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Mushroom Sundubu $16 Got the Mushroom Sundubu, and it came with 2 clams and a tiny prawn. Chose the Salt & Ginger soup base (which had no discernible ginger taste at all), and the Japan standard spiciness. Was a tasty meal, but pricey for the portion sizes. The bowl of rice that came with the stew was half a bowl at best.
Daisy
1y
5 Vege Sundubu ($15++) On rainy days don't you just crave for a stew served in hot stone pot? The extensive menu at Tokyo Sundubu offers a wide variety of sundubus from seafood, meat to vegetable. Sundubu is a delicious and nutritious tofu stew, so soft and silky that you can literally slurp up. Choose your flavour on top of the basic stew that already has vegetables, clams, chicken in it. I had the 5 vegetables which are sweet corn, bamboo shoots, lotus roots, cabbage and okra, that enhanced the sweetness of the soup. The bright red colour of the stew, due to the capsaicin from the red pepper seasoning of the soup base, looked intimidating but it definitely was appetizing as it bubbles so vigorous when served. Also it's topped with a raw egg. Capsaicin is actually nutritious as it enhances metabolism. Get to customize the soup base in the way you want it; Japanese miso, non-spicy or salt and ginger, which was the one I had, but I couldn't really taste any ginger flavour, as the seasoning of the soup itself was too strong. You could also choose the level of spiciness, I had the singapore standard at level 3 out of 4, but still rather manageable for someone who doesn't really take spiciness that well. There's also instructions to teach you how to eat it in the correct way with the namuru (side vegetable dish)!
Miss Ha
1y
My 2nd visit within the same week! This is one comfort food that I’ll never get sick of 😉 Stirring in the egg & blending the healthy sundubu with the tasty salt & ginger soup base. This time round I ordered the Chicken Sundubu ($14) at level 2 spiciness. The Dak Galbi ($12) was yummy too 👍🏻 #burpple
Judy
1y
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For Art on a Plate Judging from the dramatic food styling by head chef Matthew Mok, it seems that Rabbit Stash’s mantra is “go big or go home”. Chef-owner Matthew injects his personal touches and showcases his artistic flairs through his dishes, transforming them into exquisite plates of artwork sure to impress a date. Located at the top floor of Wangz Hotel in Tiong Bahru, Rabbit Stash offers panoramic views of the surroundings. Order their signature cocktail Coconuts ($23) to sip on as you take in the views. Made with fresh coconut, homemade hazelnut syrup and dark rum, it's a refreshing drink to start the night with before adjourning to your alfresco seats. Coined by chef Matthew, ENSOPHI™ ($148) — short for Exotic, Nostalgia, Soil, Ocean, Piquancy, Heritage and Impression — is a seven-course degustation menu of Asian-centric dishes made with classic French techniques. The menu changes seasonally, but dishes are often a creative combination of ingredients — think roast kangaroo meat paired with butternut squash and dark chocolate. His desserts are also elaborate and luscious — imagine a Ferrero Rocher-esque hazelnut sphere dusted with gold served only to be “destroyed” by a drizzle of warm chocolate that reveals pop rocks and a nougat core. Now that is one visual and gastronomical feast! Ambience; Quiet with a view Price: Avg $300 per couple, without drinks
Burpple
4y
Nostagia – wagyu beef jowl, gnocchi, red date. Despite its moniker, the slab of lusciously tender meat right there sitting atop the bed of barley porridge is undeniably char siew of the most luxurious grade. 4.5/5 This was a hosted meal, courtesy of The Rabbit Stash. http://secretlifeoffatbacks.com/2015/08/nolstagia-ensophi-the-rabbit-stash/
Shawn
4y
Ocean – scallop, sea lettuce, blue mussel, avocado. Essentially a high-concept and delectable art installation. The avocado was remarkably smooth and creamy, with a texture comparable to that of lotus paste in paus. Elsewhere, the scallop was admirably cooked, the mussel and chorizo were slightly spicy and the sea lettuce masterfully evoked the aquatic atmosphere of fish tank inside your mouth. 4/5 This was a hosted meal, courtesy of The Rabbit Stash. http://secretlifeoffatbacks.com/2015/08/ocean-ensophi-the-rabbit-stash/
Shawn
4y
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Featured In 4 Guides
Garden Fine Dining Experience Part of the previous Corner House degustation, landes white asparagus is one of the most intriguing courses for me. Icy yuzu sorbet that pairs with marine lobster and kristal caviar that brings out the freshness of the seafood. Simultaneously, these are enhanced by the mild spiciness from green cocnut laksa gravy. It was a dish that is beautifully decorated to showcase the botanica theme.
Gwen
16w
The “Cevenne Onion” that changed Chef Jason’s life. This was the highlight of our 7-course (that totalled up to countless items) dinner at @cornerhousesg that wow-ed us item after item. The complete 4-part to “The Onion Revealed” comprised the baked onion cup, onion tart, onion chip and an onion tea. This onion cup in its most natural form, was baked and filled with onion purée and confit, with a sous-vide egg and shaved black truffles. The result was a comforting taste of satisfaction to the senses. The tart and chips topped up the experience with different tastes and textures; before a cup of onion tea. Simple as it looked, but the small tea-cup held an emulsion of onion and cream, made from 3kg of onions and 2days’ work to produce a mere 200ml. We felt delighted and proud as we savoured this exquisite creation and many of Chef Jason’s other amazing dishes during our memorable dinner in the most beautiful restaurant with the best services.
I makan
22w
Fish Cracker With Tobiko We started off with the amuse bouche, this was one of them. Flavours was pretty expected, fish cracker was made well. Nothing amazing, just a good start to the meal 🙂
Celine
26w
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