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Flip over the pillowy soft egg covering the entire surface of the bowl, and you'll find a whole unagi hidden beneath. It's premium unagi from Kagoshima. Little sauces are used, so the natural sweetness of the unagi shines. All it took was Chef Anson's skillful and meticulous grill over binchotan, and you get this bowl that's comforting and luxurious at the same time.

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I had dinner at Jamie's Italian before Circuit Breaker started, and the food was much better than I had expected.
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We were first served Nocellara Olives on Ice ($14.95, cover photo), where mild tasting black olives was served alongside crisp and thin carta di musica, meant to be dipped into the sun-dried tomato tapenade.
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Then came Seared Tuna ($41.95, second photo) came with smashed avocado, tomatoes, fresh basil and extra virgin olive oil. The intended focus of this dish was on the freshness of the tomato and tuna, complimented by the richness of the avocado. The taste profile profile of the dish is not that strong, so a little bit of red wine vinegar is added to elevate the dish.
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The highlight of our meal was the Lamb Chops Scottadito ($43.95++). What struck me was how fresh the ingredients tasted. And after a conversation with the chef, I got to know that they're sustainably sourced as well. Case in point, this lamb chops uses a 100% grass-fed New Zealand lamb. Chef grilled these lamb chops under a special brick made of metal (called Al-Mattone) and retained the juices within each rack. Salsa verde and agrodolce peppers were served to balance the meatyness of these lamb chops. And because these New Zealand lambs are clean tasting (not gamey at all), there's no need for mint at all.
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To order, call 6655 7676. They are also on Grabfood and Deliveroo.

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Pictured are food from Cafe Oriental, which serves local food close to our hearts and have them delivered (prices before discount):
Nasi Ayam ($16)
Nasi Goreng Istimewa ($16)
Sweet and Sour Pork ($16)
Laksa ($16)
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Of which, my favourite has to be the Nasi Ayam. Roasted chicken with flavours from spices such as turmeric and galangal, served with a soup just like those in a bowl of mee soto. It's sinfully delicious.
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Besides that, you can also order Szechuan food from Silkroad (refer to my post dated 26 April).
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More details can be found on: https://singapore.amarahotels.com/takeaway, or email [email protected]

An earthy and complex concoction with bourbon, coconut, and bitters. Looks tame but was strong with 30% alcohol content. I definitely had a good night sleep :D
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To relive the experience of having this in the bars while dining in, Cool Cats @ JW Marriott has curated a playlist while we enjoy the tipples from the comfort of our own homes. Simply visit https://bit.ly/CoolCatsStayHome for our grooves, while we drink as much as we like. After all there's no need to drive home :D
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Takeaways and delivery are available daily 12 noon to 10pm at https://jwmarriottsg.oddle.me/. There's free islandwide delivery with a minimum spend of $60.

This originally dinner-exclusive menu is SPRMRKT's new vegetable-forward creations. And this adds to their existing menu of café-style favourites, available for orders through their newly launched online ordering site E-SPRMRKT at website: e.sprmrkt.com.sg.
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Pictured are:
* Crab - with burnt corn, pomegranate, sriracha mayo, sea salt
* Hamachi ($32) - Grilled Hamachi collar, capers, burnt butter, anchovy
* Mackerel - with tamarind, coconut sugar, buttered kale, tomato salsa
* Heirloom Baby Carrots ($26) - with mustard seeds, charred leeks, pressed tofu, halloumi cheese
* Ginger Calamansi (spiked) - with calamansi, ginger, mint, sugar, soda, gin
* Pomegranate Lemon (spiked) - pomegranate, lemon, sugar, soda, vodka
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The fishes and seafood were fresh and tasty, but the heirloom carrots became the highlight of the meal. Will share in detail about that and some main courses in my next post.

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Pictured is their signature wagyu don, with glazed foie gras, uni, caviar, onsen, topped with shaved truffles, and with two types of wagyu for my bowl - misuji and kiriotoshi.
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Definitely decadent, but crazy good as well. For some behind the scenes, I watched a video by @samcchua on how they prepared the bowl. Each piece of wagyu was meticulously grilled before putting together. So it's not just premium ingredients used here, there's a lot of care that went into each bowl.
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There might be other similar looking all-in-one bowls like this, but Shatoburian uses way more premium ingredients than most others. And with the care put into the cooking, I find this to be the best amongst the best.

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I've just checked - Hai Tien Lo's 25% with discount code TAKEAWAY25 is still valid. This brings the price of their fine Chinese food to an attractive level where half a roast duck goes for only about $30, and half a roast chicken goes for only about $23. This is available for both delivery (complimentary for $100 spend) or self-collection via pick-up or drive-through at hotel's main entrance driveway.
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You only need to place your orders 2 hours in advance. Self-collection and delivery is also available with convenient extended hours from 11:30am to 10:00pm.
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To recap, I also had the following from Hai Tien Lo, pictured in the second photo:
* Barbecued Roasted Duck (Half, 港式明炉烧鸭 (半只), which came complete with two types of sauces for dipping, including a sweet plum sauce.
* Sautéed Brocolli with Mushrooms in Signature homemade XO Sauce, 极品酱三菇西兰花. With slippery juicy mushrooms in mild spicy sauce, something more exciting;
* Sautéed Hong Kong Kai Lan with Preserved Vegetables, 惠州梅菜港芥兰. I like how the 梅菜 spruce up the dish with its umami;
* Deep-fried Crispy Prawns with Raspberry Sauce, 脆炸红桑果汁虾球. Like wasabi prawns, but with tangy raspberry sauce instead.
* Stewed Ee-fu Noodles with Fresh Mushrooms, 鲜菌焖伊面. Good texture, and it's a vegetarian dish.
* Braised Fresh and Dried Scallops with Fresh Mushrooms in Supreme Chicken Stock, 金银贝鲜菌黄鸡汤. Love this soup! It's rich and creamy, and naturally sweet.
* Double-boiled Pear with Tangerine Peel and Maltose, 桃膠陈皮炖津梨. A comforting dessert that's not too sweet. Refreshing end to the meal.

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Here's two refreshing cocktails from Da Paolo, which has recently launched their beverage programme conceptualised by Davide Mollica, their Beverage Product Manager.
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Pictured in the cover photo is "Always Corny", a refreshing citrus cocktail with hints of sweetness, and lovely aroma from the pandan leaf. The other cocktail featured is Caesar, a botanical drink with fragrance from orange. It is a fine example of their creative and innovative approach in presenting classic beverages with a modern Italian twist. 🔸
Besides their cocktails, a host of brunch offerings, pizza, pasta and desserts are also available for takeaway or delivery via their delivery platform. Visit https://www.dapaolo.com.sg/order to order.

Their Cantonese-style rice dumplings are also available for delivery or takeaways, including a special vegan-friendly dumpling using Heura Chicken. There's also an option for them to be delivered steamed for immediate consumption, or frozen should you wish to have them another day.
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They have three kinds of Rice Dumplings:
1 x Abalone and Fish Maw Rice Dumpling, 鲍鱼花膠粽 ($28.80)
1 x Shrimp and Scallop in XO Sauce Rice Dumpling, 带子虾球极品酱 ($18.80)
1 x Preserved Vegetables with Heura Chicken Rice Dumpling (Vegan), 梅菜纯植物Heura肉粽 ($10.80).
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To order, you can go online at https://www.yan.com.sg/estore/; call +65 6385 5585; or whatsapp +65 9769 4283. Credit cards and PayNow is accepted.

One of the most extravagant meals I had was at this restaurant at the top floor of Imperial Hotel, and it was memorable. Traditional Japanese hospitality with Western influence in the dishes.
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And this Japanese-Western integration is a common theme running through the hotel. It could be traced back when Imperial Hotel were first established in 1890 at the direction of the imperial palace. Foreign visitors arriving in the alien capital of Japan were received at the newly opened hotel with what was surely a reassuring array of familiar western facilities and services; yet to their wonder and delight, it was a reception extended and expressed in the classical format of traditional Japanese hospitality. From its very first days, and as a matter of national prestige, The Imperial set the stage for the introduction into Japan of the latest in foreign technologies, culture and traditions of hospitality.
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Besides this, there was a Tuna and Crab Tartare with Caviar, with a Japanese core of tuna and crab sashimi, but also containing Western elements such as caviar and a sous vide quail egg yolk encased in a green shell.
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The highlight of the meal was an A5 Wagyu Sirloin. It's one thing to have this thick slab of beautifully marbled A5 wagyu placed in front of you, and another to see it sizzle under the hands of their experienced teppanyaki chefs. And even though you wish the theatre of teppanyaki could last forever, this wagyu steak was ready for us to eat it three ways.
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A lavish and memorable dinner, thanks to @terubotsu1 and the warm hospitality of the team at @imperialhotel_jp_official who hosted Siew Yan and I.

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This is so delicious, yet so comforting. It's definitely not your usual sausage, as the duck neck was first hollowed out before filling it with dry-aged duck breast and other ingredients, making it a savory, meaty, and funky with the aroma of foie gras.
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The taste was surprisingly good, but it's from Pollen Restaurant after all. This is a beautiful restaurant serving artful European food at Gardens by the Bay, and they've just welcomed Chef Michael to helm the kitchen.
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Besides this, I also had the Beef Wellington, where an Australian beef tenderloin with pink medium rare centre was encased in a buttery flaky pastry; a classic lasagne with smooth layers of pasta and satisfying ragu; and some whole cakes to complete an already outstanding meal. These comforting English classics is certainly more than enough to make up a dining in experience of their Chef’s Menu at $148++, sans the beautiful view from their restaurant.

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