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Noo... not cash, car, condo and credit card. Rather crab, chorizo crumble, clams and caviar plus uni (sea urchin).
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Creamy and thick lobster bisque. Umami flavors embraced the whole dish. As a starter, it is rich and perhaps alittle heavy due to the 4 "c"s. A mention on another "c". This is served cold.
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If you are one of those with a strong palate, this will probably satisfy your discerning tastebuds.

#lunch #8dayseat #burpple #instagood #instafoodsg #singaporeinsiders #photooftheday #photographers #bestfoodphoto #foodphotography #tastesocietysg #bloggers #food #foodiesofinstagram #themassessg #seafoodlovers #topsingaporerestaurants

Experience old Hollywood glamour at its finest at this highly anticipated opening— think oil pantings, dim lighting and brass and gold accents. Helmed by Chef Rishi Naleendra (of Cheek by Jowl fame), you can expect you and your belly to have a stellar experience (5-Course: $168++, 7-course: $198++). Burppler Veronica Phua started on a high with their lush and flavourful oysters "swaddled in betel leaf and grilled... luxuriating in a bath of coconut milk and basil oil, and finished with pops of refreshing finger lime". Chef Rishi pays homage to his Sri Lankan heritage in this dish of sweet Australian Marron with Millet cooked two ways.
Photo by Burppler Veronica Phua

1 Like

An Asian style poke bowl containing 100g of cubed raw salmon sashimi seasoned in miso dressing and placed on a bed of Japanese rice with edamane, pickled ginger and cucumbers. Healthy and light, but I was left unsatisfied given its price as the flavours and texture were lacking. But two thumbs up for its contribution towards sustainable farming and minimal carbon footprint through the use of biodegradable bowl and utensils. 👍👍

Season after season, Group Pastry Chef of Les Amis, Cheryl Koh, never fails to impress everyone with her desserts. This is one of her latest creations showcasing a white peach from Rousillon since summer is when stone fruits have their moment in the sun.
Hidden within the sliced fruit (probably done by a ninja seeing how insanely perfectly those cuts are) is a core of light peach cream. The granité beneath is a lemon verbena in flavour, which explains the plant on the table (it is the verbena itself). The sweet and juicy peach becomes all the lovelier with the aromatic refreshing note and iciness it brings.

4 Likes

The tricky part, as #soulfoodsg's Gerald explained when he popped up from the kitchen, was to time the sequence such that each seafood cooks just right.

Love the nice ambience, good food, and good people at Soul Food.

The Asian Soup (Thai Green Curry) had nice chunks of salmon but could be abit more generous in portion.

Nicely cooked salmon sandwiched between two soft buttered brioche buns. A tad expensive but nice to try.

Coins of freshly shaved black truffle add the ultimate finishing touch to this droolicious burger. What a wonderful gastronomical delight!

The Black Truffle Wagyu Burger is priced at S$38 nett and at S$32 nett without black truffle shavings. Available exclusively at District 10 Bar & Grill, Suntec City.

District 10 Bar & Grill
Suntec City
3 Temasek Boulevard
Unit Nos.: 01-514/515
Singapore 038983
Tel No.: 6822 2886

https://www.district10.com.sg/suntec-city
https://www.facebook.com/District10BarandGrill/
https://www.instagram.com/district10sg/

#MsJaniceEats_FoodTasting#MsJaniceEats_MediaInvite#MsJaniceEats_Bars#MsJaniceEats_Burgers

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#sundaybrunch #burpplesg #burpple #ashandelmsg #interconsin

It's chicken rice served in a bite, after frying and serving with its condiments of chilli, dark soy sauce and ginger on the side. This is one of the snacks to begin the 6 course dinner here.
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3 Likes