Finally made my way to Artichoke, a funky Middle-Eastern Inspired restaurant who claims to be “the least authentic Middle-Eastern restaurant around”.
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Many hearty dishes can be found here which are familiar but with a twist. Most memorable dish was the harissa prawn, where the green pepper harissa sauce was so complexly savoury and earthy, topped with coriander to give it a whiff of addictive bliss. We used all the remaining bread to wipe off every drip of sauce ~
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Another yummy one here is the date pudding, nutty flavours with dark satisfying sweetness. Perfect way to end the meal with.
•
Of course, coming here you can’t miss out the mezze, and we ordered the babaganoush, which is always a refreshing and smooth combination with bread! Their tater tots were also a nice pre-dinner comfort snack 😋
Finally made my way to Artichoke, a funky Middle-Eastern Inspired restaurant who claims to be “the least authentic Middle-Eastern restaurant around”.
•
Many hearty dishes can be found here which are familiar but with a twist. Most memorable dish was the harissa prawn, where the green pepper harissa sauce was so complexly savoury and earthy, topped with coriander to give it a whiff of addictive bliss. We used all the remaining bread to wipe off every drip of sauce ~
•
Another yummy one here is the date pudding, nutty flavours with dark satisfying sweetness. Perfect way to end the meal with.
•
Of course, coming here you can’t miss out the mezze, and we ordered the babaganoush, which is always a refreshing and smooth combination with bread! Their tater tots were also a nice pre-dinner comfort snack 😋
Finally made my way to Artichoke, a funky Middle-Eastern Inspired restaurant who claims to be “the least authentic Middle-Eastern restaurant around”.
•
Many hearty dishes can be found here which are familiar but with a twist. Most memorable dish was the harissa prawn, where the green pepper harissa sauce was so complexly savoury and earthy, topped with coriander to give it a whiff of addictive bliss. We used all the remaining bread to wipe off every drip of sauce ~
•
Another yummy one here is the date pudding, nutty flavours with dark satisfying sweetness. Perfect way to end the meal with.
•
Of course, coming here you can’t miss out the mezze, and we ordered the babaganoush, which is always a refreshing and smooth combination with bread! Their tater tots were also a nice pre-dinner comfort snack 😋
Finally made my way to Artichoke, a funky Middle-Eastern Inspired restaurant who claims to be “the least authentic Middle-Eastern restaurant around”.
•
Many hearty dishes can be found here which are familiar but with a twist. Most memorable dish was the harissa prawn, where the green pepper harissa sauce was so complexly savoury and earthy, topped with coriander to give it a whiff of addictive bliss. We used all the remaining bread to wipe off every drip of sauce ~
•
Another yummy one here is the date pudding, nutty flavours with dark satisfying sweetness. Perfect way to end the meal with.
•
Of course, coming here you can’t miss out the mezze, and we ordered the babaganoush, which is always a refreshing and smooth combination with bread! Their tater tots were also a nice pre-dinner comfort snack 😋
Chef Jason Tan’s Favourite Vegetable - the prized Cévennes Sweet Onion 🧅 Known for its profound sweetness and unbelievable lack of pungency, this unsung hero of ingredients was explored so thoroughly, revealing so many layers of flavour and possibilities!
🧅They were presented in 4 ‘inspirations’: 🧅
1. Baked Onion Cup - a whole baked onion filled with onion purée and confit, a 62°C soft egg and black truffles. This was an absolute flavour bomb of savoury and sweet flavours, with an air of fragrance between onion and truffle amusing the tastebuds. I took a few bites of the cup too, and indeed the onion was so sweet and had no pungency at all even in such a pure state!
2. Onion Tea - A colossal amount of work goes into this small cup, as 4kg of onions and 2 days of work produce just 200ml of this earl-grey infused onion tea. It is poured into an emulsion of onion purée and cream, creating a dual mix of textures and flavour depth. This was onion soup ultimate EX, and I wish I had a whole pot of it 🥺
3. Onion Chip - Thinly sliced, dehydrated for 24hrs and very lightly salted. This was the chef’s expression of the purity of the Cévennes onion.
4. Onion Tart - Incredibly petite discs of onion confit slow cooked in salted butter for 8 hours, topped with parmesan cheese and extremely crispy!
A stunning dish, which I felt the chef’s passion poured into each component through the painstaking preparation and detail put into each ‘inspiration’. The journey with Cévennes onion was truly memorable, and I can never see onions the same again 🧅
Chef Jason Tan’s Favourite Vegetable - the prized Cévennes Sweet Onion 🧅 Known for its profound sweetness and unbelievable lack of pungency, this unsung hero of ingredients was explored so thoroughly, revealing so many layers of flavour and possibilities!
🧅They were presented in 4 ‘inspirations’: 🧅
1. Baked Onion Cup - a whole baked onion filled with onion purée and confit, a 62°C soft egg and black truffles. This was an absolute flavour bomb of savoury and sweet flavours, with an air of fragrance between onion and truffle amusing the tastebuds. I took a few bites of the cup too, and indeed the onion was so sweet and had no pungency at all even in such a pure state!
2. Onion Tea - A colossal amount of work goes into this small cup, as 4kg of onions and 2 days of work produce just 200ml of this earl-grey infused onion tea. It is poured into an emulsion of onion purée and cream, creating a dual mix of textures and flavour depth. This was onion soup ultimate EX, and I wish I had a whole pot of it 🥺
3. Onion Chip - Thinly sliced, dehydrated for 24hrs and very lightly salted. This was the chef’s expression of the purity of the Cévennes onion.
4. Onion Tart - Incredibly petite discs of onion confit slow cooked in salted butter for 8 hours, topped with parmesan cheese and extremely crispy!
A stunning dish, which I felt the chef’s passion poured into each component through the painstaking preparation and detail put into each ‘inspiration’. The journey with Cévennes onion was truly memorable, and I can never see onions the same again 🧅
The iconic Duck Neck and Foie Gras Sausage from Pollen at Gardens by the Bay! This was made from stuffings of duck leg, pork and cubes of foie gras into the neck of a duck.
The entire neck is presented before being cut into generous portions. Best part of this was the skin, which was so thin and caramelised just nicely. Same goes for the 15-day dry aged duck breast on the side, beautifully thin skin that wasn’t fatty at all and the meat contained an intense duck gamey flavour which I love.
Order any burger ($16-28+) and add $10+, this can be made into a combo with fries and soft drinks (I had an iced tea +$1). The triple cooked fries were undoubtedly the best part of the meal, using thick cut agria potatoes which are fluffier and starchier giving it a “meaty” texture. This was crispy and chunky goodness. Don’t forget to ask for ketchup, it’s made in-house and very good.
Overall a good experience, but I for the whole combo had to fork out $35 and taxes were not inclusive = $37.45. Self-service. 💸
With all the rave about the newest burger joint in town, it was hard to resist coming despite news of long queues. Luckily on a Sunday noon, we managed to get a seat in about 10 mins!
Tried the special Beef and Chimichurri Burger ($24+) which was really unique with the chimichurri and pickled jalapeños giving such an uplifting flavour! My favourite part about this was the arugula which was very fresh and spot on with the chimichurri. The medium rare patty was tender though noticeably much leaner and didn’t have a strong beefiness and greasiness.
Welcome the lunar new year with CHUN 春!
Main character here is the strawberry (see the resemblance? 🍓), with an interior of fresh strawberries and coulis. But what makes this truly unique is the addition of ginger torch flower, a fragrant South East Asian plant that has a pungent and yet refreshing taste (no it has nth to do with ginger), which constitutes the ganache and ice cream.
This unconventional combination is skilfully balanced by Chef Lee, and it was such a delight experiencing the strawberry’s fruity flavours enhanced with such an aromatic dimension.
Dine in to have it plated beautifully and served with ice cream too!
Just look at the amount of crab meat in this!!! 🦀 I couldn’t resist coming here despite the 1hr queue, because it combined two things I absolutely love: silky omelette and chunks of crab meat 🤤
🦀
All this was topped on buttered rice, which made the dish so rich and shiok, albeit quite jelak after some time and the chilli sauce helps to lighten up the flavours. The crab meat served was generous, though not as sweet as anticipated, it was definitely worth the $10!
🦀
This Thai Crab Omelette Rice can be found at Flying Pig, among the rows of Thai restaurants inside Golden Mile Complex. Aroy maak! Do come during the wee hours or just before they open if you want to beat the queue.
It was like walking through a garden, some new some familiar, each beautifully and vibrantly plated with different flowers and plants. These were some of the amuse bouches served at La Dame de Pic Singapore 🌺
Most stunning was the Yuzu Bon Bon, served cold on a carved block of ice. One bite through, and the flavours and gazpacho just exploded from within, such a delightful texture!
Part of the Experience Tasting Menu ($248++)
