Special Occasion

Special Occasion

Featuring Fat Cow, Spago by Wolfgang Puck, JAAN by Kirk Westaway, Mitzo, Salt Grill & Sky Bar, Tatsuya, CUT by Wolfgang Puck, Ki-Sho, Sushi Murasaki, Waku Ghin
Xinyi Wong
Xinyi Wong

Chef Kenny from Arbora has a knack for adding something unusual and unexpected to his recipe. Instead of mint jelly as a sauce for the lamb, he uses prune juice mixed with bell pepper and lemon.

Check out the other food here: bit.ly/arborasg
#DFDSP

Delve in the rich bittersweet flavours from the coffee and chocolate, accompanied by a slight hint of saltiness and sweet burst of flavours from the popping candies.
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Find out more at https://www.sgfoodonfoot.com/2018/12/salt-grill-sky-bar-ion-orchard.html
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Salt Grill and Sky Bar
ION Orchard
2 Orchard Turn
Singapore 238801
Tel: +65 65925118
Nearest MRT: Orchard (NS Line)

Opening Hours:
Daily: 1130am - 11pm

The bar's food menu is short and sweet with a list of five main fixtures. Look out for the bar's daily specials too! What the menu lacks in quantity, more than makes up for it in unparalleled quality. Every single dish is a gastronomical masterpiece perfected by Chef Martin Wong, the man who spearheaded the creation of Mythz & Myths. Chef Martin rose to prominence from humble beginnings. He has helmed the stoves of 2-starred Michelin restaurants and stoked the fire in upscale kitchens across the world in his strife for culinary innovation and perfection. Each dish is a work of art brimming with depth and complexity in delightful flavor sensations.

presentation : 10/10
taste : 20/10
🤪💘
p.s. this was an off-the-menu dish, so feel free to request it to the waiter or waitress taking your order!

All my favourite in a bowl. Live changing.

Update: Had my second visit and it doesn’t taste as good as the first time I tried, consistency issue.

Yummy experience I had at Mitzo. Thou it's a little pricey, it's worth every cent for this meal! We tried the lemon sauce prawns and brinjal with minced pork. Will definitely come back for more!

Wagyu beef , foie gras , uni , ikura , black truffle ,
onsen egg with truffle soy sauce

💸$85++
👅💭: 😍 OFFICIALLY MY FAVOURITE WAGYU DON!!! OMG I CANNOT NOT BURRPLE THIS!!!
Packed with all my favourite ingredients! The beef was definitely premium and was so well marinated and cooked to perfection - tender and flavourful. The fried slices of garlic were crispy and fragrant. Every mouthful was bursting with different textures and flavours. The foie gras was cut into cubes and pan fried to a beautiful consistency - a little charred on the outside but melts in the mouth. The uni, best i had in SG, so creamy & fresh, and generous with the serving too! I TOTALLY LOVED this!!! Made my afternoon so HAPPY!!! #happybelly

Reminiscing the awesome taste on my taste buds makes me hungry again!!

1 Like

Opened by the same guys behind CUT by Wolfgang Puck, Spago too is top notch when it comes to their steaks. It is also a more affordable way to get a taste of CUT's standard of steaks, and in a less stuffy setting. Come by for lunch and get the Grilled USDA Prime Sirloin Steak ($62), which comes with handcut fries and a classic bearnaise sauce. Burpple Tastemaker Fiona Ting describes the meat to be pink and moist in the middle, and incredibly juicy thanks to the well distributed marbling. Add this to panoramic views of Marina Bay Sands' infinity pool and the city skyline, and you've got yourself a treat for both the palate and the eyes.
Avg Price: $70 per person (at lunch)
Photo by Burppler Shawn Dacookieman

Birthdays demand extra special treats. The credit card melted somewhat but the 10 amazing courses here made aging a little more bearable :) The chefs did a formal introduction of the ingredients for each dish before transforming them, right in front of us, into moan-inducing moments. Everything was top notch -- food quality, the presentation, service. Rounding off the perfect meal was a complimentary mini light-as-air chocolate hazelnut birthday cake, and a platter of petit fours that made us forget how stuffed we already were.

Organic hen's egg 🐓 poached for 55 minutes, then smoked with rosemary, and lastly topped with spring pea and chorizo iberico. The presentation on its own is superb, served in an egg basket over dry ice. A definite winner 🏆.

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