Looking for Fine Dining places?

Feature :
Premium Omakase Course (total 11 courses)c dinner will be experience a multisensory and theatrical dine of Chef Shimuta’s refined culinary techniques, immersive Kappo-style Omakase presentation.
My fav will be the Otsukuri course.
The sashimi from Kinmedai , Honmaguro chutoro,the Anago is really fresh.
The Anago is really good. The texture, the smokiness and the freshness well combine into one.
The wagyu also very tender and melt in mouth, the fugu execution is Superb.

💰 480++,

The course changes every 1-2 months, Require 3 working days advanced booking and for Sake pairing at additional 50++ or 100++

📍Kappo Shunsui.

Sauteed fresh milk, crab meat and egg white accompanied with deep-fried pork rolls and Yunnan Ham.
Rich creamy and with refined flavour served with deep fried pork rolls.
💰$38.
📍Shang Palace.
Shangri La hotel

Feature :
Alma’s new degustation menu, only available for dinner only.
💕First course - Beurre Blanc
the classic French sauce in ice cream form, paired with the salty and nutty notes of the Fine de Claire oysters,caviar, pumpernickel bread with the light, frothy texture of the hazelnut milk foam
💕Second course - Parfum de Siam
doused over butter-poached Australian rock lobster served with Inaniwa Udon, mini zucchini, and tempura zucchini flower and Thai inspired green curry cream sauce
💕Fifth course - Moutai “Flying Fairy” Ice Cream.
Ice cream Made from Moutai Flying Fairy baijiu, snow nest, strawberry air, and a crisp Haw flake for texture.

Will share the mains at next post.

💰$228++.

📍Alma by Juan Amador.
22 Scotts Road

For the starter, the signature Big Eye Tuna Tartare Cones is definitely something that you must try as it is topped with umami shaved bonito and a hint of spice from the chilli aioli and wasabi.

My main was the Snake River American Wagyu Flat Iron Steak (top-up of $25) which comes in a perfect medium rare doneness that has the nice seared crust with a tender bite in the middle. The steak is served with stir fried bok choy, red onions and shiitake mushrooms which you can enjoy with a bowl of rice.
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🍽️ Spago Dining Room
📍 10 Bayfront Avenue L57, Sands SkyPark, Hotel, Tower 2, Singapore 018956

Bringing authentic sushi ya experience to Singapore. Chef Ueda presented this tasty dish. Lightly grilled abalone with abalone liver paste. The flavours of the paste was buttery and went very well the abalone. An extremely pleasant dish. With the addition of some sushi rice right after with the paste the experience was unforgettable. Highly recommend

Exquisite taste and pleasant experience in the Omakase by chef Ueda. The Uni was briefly smoked and perfectly balanced with abit of salt. The intricacy and art of cooking exhibited in every dish. Bringing in great flavours of Japan.

Serving a wide array of Donburis and Premium Omakase, @gyosensg is helmed by 2 chefs with over 30 years of experience each; One was previously from Chirashi King Kong and the other from House of Chirashi! That explains the slight similarity in plating, as well as the delicious earthy mushroom rice specially unique to @gyosensg!

Here’s what we enjoyed…
👉Salmon Mentai Don - SGD21.90
👉Chirashi Don - SGD28.90
👉Anago Chawanmushi
👉Truffle Edamame
👉Yuzu & Goma Ice Cream
👉SaSa Noha
Japanese Mochi w Hokkaido Cream Custard, wrapped in bamboo leaves

Affordably priced, all the Donburis here are served with a bed of their house-special mushroom rice and guess what? You can enjoy this in 2 ways! Eat the mushroom rice on its own first before mixing all the condiments at the side together for another new flavour explosion. Highly recommend getting their Salmon Mentai Don if it’s your first time visiting. Pretty sure this won’t be the last time here…

For the complete experience with desserts, go for their SaSa Noha which was surprisingly impressive, though I’ve to admit it was quite pricey.

[Media Invite] @theprsalon

📍Gyosen
Fortune Centre
190 Middle Rd 03-16, S188979
🕚Closed on Sundays
🚇Near Bugis/Bencoolen MRT

Nobu Singapore @nob first ever Weekend Brunch launching on 18 Mar 2023. Look forward to an unlimited access to Cold and Dessert Buffet Stations as well as Signature Hot Dishes such as Black Cod Miso, Beef Toban Yaki and more!

Weekend Brunch by Nobu Singapore Inclusive of Soft Drinks and Mocktail Selection ($158++ per pax)

Top up $40++ per pax to enjoy free flow of Taittinger Champagne, Sake, Wines and Asahi Draft Beef

Hot Dishes

Rock Shrimp Tempura with Creamy Spicy Sauce

Shojin Tempura

Squid 'Pasta' with Light Garlic Sauce

Black Cod Miso

Umami Chilean Sea Bass

Chilean Sea Bass Spicy Cilantro Sauce

Nasu Miso

Sauteed Vegetables Spicy Garlic

Seafood Toban Yaki

F1 Japanese Beef Toban Yaki

F1 Japanese Beef Steak

Josper Charcoal-Grilled Spring Chicken

Location: Nobu Singapore, Four Seasons Hotel Singapore, 190 Orchard Blvd, Level 3, Singapore 248646

Have been frequenting here for CNY with my partner’s family yearly since 5 years ago.

Food has been always good and consistent, exquisite taste. Service always impeccable.

Had dim sum this year with handful of dishes as my father in law loves the braised oysters and mushrooms with black moss.

Love their rendition of rice cake where there were 3 different flavours of rice cake made into a kuek like dessert; black glutinous rice, pumpkin and usual rice cake flavour which is the taste of roasty caramelised sugar.

Reservation is a must as they’re usually full.

Choice between strawberry tart with coconut sorbet and this. Strawberry seemed abit too basic to me so I got this instead

Left is Comte probably? Not too sure but all these semi-hard cheese taste the same to me

Second from left is reblochon fermier. As with reblochons the texture is very creamy, and this one is incredibly mild which is great for most ppl

The third one there wasn't the packaging so I couldn't tell what it was, however it was very creamy and more flatly savoury.

And there was supposed to be another cheese, my favourite mont dor but they ran out. That's very painful. What's more painful is that there's only 1 last piece of the third cheese, which means the following guy who chooses cheese only gets 2 pathetic pieces. The chef was telling the disciple that this shouldn't happen again or sth

Of the condiments, the blackcurrant jam was wonderful. Yuzu pepper and mustard were standard, rusk was quite hard and pretty good.

Tbh if you're not french generally you're probably more used to a sweet ending rather than cheese. And it's harder to go wrong with desserts, although he did elaborate in this case that there's no blue cheese nor goat cheese

Overall this place, even tho it's alr priced friendlier than before, still doesn't seem very worth it to me. Fish was stunning, beef was solid, beef curry was well executed, cauliflower puree was savoury; the rest didn't really leave an impression, some were quite average. Plus the dining atmosphere due to the chef and the mistakes as well as the lack of water, all factored into this place not being one I would recommend strongly

On off days my joy is found in visiting and attesting to great bake houses on my wish list for the longest time; today this visit to Rosemead had just sent me right into bread & pastry heaven.

We decided to share 3 sweets, each a star in their own rights. First, the almond blueberry tart may sound like a general classic but you get a precise and flawless tart base pleasantly infused with rosemary; an ingenious play of flavors.
Second the egg tart here is influenced I believe by the Spanish roots of Rosemead executive pastry chef. You get flaky pastry layers holding a hefty impeccably smooth egg custard filling; one of the best takes on Portuguese egg tarts you will ever have. The last sweet we had was a small but lovely to nibble on sticky date toffee pudding which also had an ingenious surprise of fresh lavender.

I reminded myself I came for bread so we ended with a savoury shiitake shokupan with house cultured butter; it was intriguing how the Japanese mushroom flavors are infused into the soft white bread that tasted like they were baked with the highest standards of precision.

On off days my joy is found in visiting and attesting to great bake houses on my wish list for the longest time; today this visit to Rosemead had just sent me right into bread & pastry heaven.

We decided to share 3 sweets, each a star in their own rights. First, the almond blueberry tart may sound like a general classic but you get a precise and flawless tart base pleasantly infused with rosemary; an ingenious play of flavors.
Second the egg tart here is influenced I believe by the Spanish roots of Rosemead executive pastry chef. You get flaky pastry layers holding a hefty impeccably smooth egg custard filling; one of the best takes on Portuguese egg tarts you will ever have. The last sweet we had was a small but lovely to nibble on sticky date toffee pudding which also had an ingenious surprise of fresh lavender.

I reminded myself I came for bread so we ended with a savoury shiitake shokupan with house cultured butter; it was intriguing how the Japanese mushroom flavors are infused into the soft white bread that tasted like they were baked with the highest standards of precision.