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Sake pairing with seafood? It was a delightful and interesting pairing we had at @Preludio.SG coined as the #SeafoodLovesSake promotion till the end of November. This Japanese Hamachi with mushroom broth is paired with a Kamoizumi sake from Hiroshima which has been aged for 22 years. The aging notes of the sake is very pronounced on the palate, and it forms an interesting pairing with this seafood dish.
The
13w
Irezumi (part of $238++ eight course dinner). Where even the dessert is in black and white, almost - except for the leaf in green. That to me symbolizes life in the monochromatic simplicity of the cuisine here. 🔸 Pictured - Salted black sesame ice cream with sesame snow, yuzu ganache, strawberries with lime, and baby basil. 🔸🔸 #preludiosg #thepreludiomovement #blacksesame #icecream #icecreamsg #burpple #finedining #sgfood #foodsg #instasg #instafood_sg #fujixh1 #fujifilm #hungrygowhere #foodgasm #sgfoodblogger #vscofood #sgig #yummy #cbdeats #sgjapfood #luxury #sgfinedining #sgdinner #beautifulcuisines #singapore #singaporefood #finedininglovers #sgfood #dessertlovers
Justin
18w
Ceviche (part of 8 course dinner at $238++). Chef Edwin Guzman from Aji MGM, Macau, is in Singapore for @latinadasg 2019 happening from 8 to 16 Sep. Latinada is the first Latin America Festival in Singapore covering street food, concerts and fine dining, including restaurants such as @olacocinadelmar, @tonocevicheria, @kilokitchen, @bochinchesg, and where I went last evening - @preludiosg. 🔸 Pictured is the quintessential dish of the Peruvian - ceviche, which sees raw seafood cured in sharp citrus and spiced by peppers. And this particular dish is home to Northern Peru, which include beans in their ceviche. So what Chef Edwin @edwinguzmannavarro did was to serve these raw scallop, mackerel and uni on a bed of bean puree, before pouring sharp, thick, tiger's milk over the dish. It's also my first time having uni in a ceviche! 🔸 I think Singapore is ready for Peruvian food, or Nikkei cuisine under the Japanese influence. After all, we love Japanese ingredients, we can take chilli very well, and we love heat in our food, whether served warm or cold. I'm seriously looking forward to more of such food in future! 🔸 [Invite] #preludiosg #AjiMGMCotai #thepreludiomovement #nikkeicuisine #ceviche #peruviancuisine #burpple #frenchjapanese #sgfood #foodsg #instasg #instafood_sg #fujixh1 #fujifilm #hungrygowhere #foodgasm #sgfoodblogger #vscofood #sgig #yummy #latinamericanfood #sgjapfood #luxury #sgfinedining #sgdinner #和食 #夕ご飯 #夜ごはん #finedininglovers #singapore
Justin
20w
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I would eat this every day if I could I loved their Off The Bone on my first visit, but when the big boss said to try the Salami & Potatoes which is his new favourite...I did, and it’s now my new favourite too. I’m going to skip on describing the texture of the galette cause I’ve raved about it so much I don’t wanna bore you, so onto the fillings. I loved how balanced and earthy this combination was: you’ve got the soft and naturally sweet roasted potatoes, stuffed with brie and a perfectly oozy egg, then topped with slices of crispy, toasted salami carefully folded in a rosette 🥰 It’s great cause the salami + brie combo’s definitely not as salty as the ham + gruyere + cheddar one — not that the latter’s too salty it’s still super delish — so the earthiness of those roasted potatoes really get a chance to shine. And of course we all know how well rich runny yolks go with potatoes 😉
Nobelle
39m
So simple, so elegant, so so good. The thing I really love about Gather, is how they offer simple and fuss-free products, choosing to not over-complicate things and, instead, pay the utmost attention to the little details and quality. You see this literally in every corner of their store: from the interior design, dinnerware, the goods they carry; to the personable service, impeccable coffee and food. . Take their Burnt Caramel crêpe: it’s classic combination of sweet and salty, caramel and butter (no fucking nutella thank god), really simple stuff; but what sets them apart is the quality of the produce and flavours. They use a sparing but sufficient knob of Bordier butter (ie the best butter, quoting Google here it’s not just my opinion), and drizzles just the right amount of burnt caramel for that touch of nutty, slightly bitter sweet element. Every ingredient is perfectly balanced and has a role to play in this dish. It’s just, so elegant.
Nobelle
5h
New Crepe Place To Go To-Gather With Friends Burnt Caramel crêpe which comes with burnt caramel, and Bordier butter. The crêpe itself was delightfully soft, chewy, and slightly eggy. Read more: https://www.misstamchiak.com/gather-crepe-cafe/
Maureen
1w
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Lion Mane Mushroom Stuffed Beancurd Skin Yi means art in Chinese and the restaurant upon entering has cloth cut birds overhanging the entrance to entice patrons. A warm tasty starter, the soft steamed beancurd skin had minced lionmane mushrooms and looked like a flattened popiah Texture wise it was interestingly chewy and I would recommend it for non garlic lovers like myself
Yvonne
7w
Pork Stomach Soup ($28++) The décor is chic and elegant in an understated way. Service is knowledgeable. The food is extremely creative and overall very good, although execution can be hit-or-miss at times: for instance, the Sichuan spicy chicken and the Sakura Shrimp broth rice are a bit too salty; the crab meat durian and avocado salad is a tad too sweet; the skin on the huge and scrumptious xiao long bao is so thin that it breaks. The restaurant’s style is epitomised by the chilli padi: beautiful and sliced thinly, but not spicy at all because the chilli seeds have all been taken out.
14w
Beef Tripe Ox Tongue Salad ($26++) The décor is chic and elegant in an understated way. Service is knowledgeable. The food is extremely creative and overall very good, although execution can be hit-or-miss at times: for instance, the Sichuan spicy chicken and the Sakura Shrimp broth rice are a bit too salty; the crab meat durian and avocado salad is a tad too sweet; the skin on the huge and scrumptious xiao long bao is so thin that it breaks. The restaurant’s style is epitomised by the chilli padi: beautiful and sliced thinly, but not spicy at all because the chilli seeds have all been taken out.
14w
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Hot 100 2019
Featured In 3 Guides
Get The Roasted Grouper One thing I knew I had to order was the Roasted Black Grouper w Vichyssoise ($28) What’s not to love about the combination; shimeji mushrooms, potato based soup, dehydrated mussels, dill infused oil and garam masala?! It sounds like a lot of experiments was done to come to this combination. And oohh I love it when all the components have been mixed, it bring out tons of flavour to the dish. The grouper however was a tad letdown with it being too firm :/ Good dish nonetheless!
Nurul
7w
Not For Everyone Heard so much reviews and praises for their Seabass Pasta ($22) that I just had to order it to try for myself. Honestly, the visuals of the dish made me apprehensive about the taste and even hearing about the dish which is tagliatelle in seaweed cream? 🤔 Hmmm ... unfortunately my fear was true. The first bite of the tagliatelle and i can already feel the jelak-ness. Well we were warned it is on the heavier side if flavour. But, it just wasn’t the good kind of heaviness. Eating it with the daikon did help to lighten the flavour but for us, this dish was just not for us. For me and my partner, we found the taste peculiar and the tagliatelle was brittle as well which further dampened our hope to like this dish. Only saving grace I can say is the freshness of the seabass
Nurul
7w
Flavourful Curry w Mussels Undoubtedly the most popular dish in Scaled by Ah Hua Kelong is the Curry Mussels w Mantou ($16) & I can see why. Juicy plump mussels with a fresh seafood flavour paired with the curry which was full of spices and had a nice kick to it. Mopped the entire bowl clean that we ordered additional serving of mantous (3 for $2) Just simple food but done right 👍
Nurul
7w
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Hot 100 2019
Featured In 2 Guides
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