Fine Dining I Favour

Fine Dining I Favour

When you feel like spoiling yourself, these are great places to try.
Veronica Phua
Veronica Phua

For his birthday dinner this year, T.H. was clear about where he wanted to dine. And this decision was made a few months ago when our dinner at @basquekitchenbyaitor left him hugely impressed.
I know many people specifically visit this restaurant to savour their Txuleta and/or Turbot that are grilled on the Josper, but we had the Tasting Menu by Chef-owner @aitortxuchef. Leaving it to chefs to decide what to feed me has always been my preferred because I believe they would want to share creations that best represent them, not to mention those they are most proud of. And that’s how we spent the evening enjoying the following:

1. A yet-to-be-launched premium pintxo of mushroom glazed uni on toast topped with freshly shaved white truffle. Outrageously yum!

2. Another incredible premium pintxo of decadently delish “egg on egg on egg” action featuring caviar on a cured Japanese egg yolk and bottarga.

3. Piping hot and crunchy truffle croquetta with a creamy core of black truffle aioli and more white truffle to finish. I’ve always liked this a lot.

4. Very tender and flavourful abalone that’d been sous vide for 48 hours served on sourdough and blanketed in a “Donastiarra” sauce.

5. Housebaked sourdough with the restaurant’s as-fab-as-ever smoky butter.

6. An exquisite creation of poached Kegani hairy crab meat with Kaluga caviar, mixed greens and chive oil.

7. Hearty course of meaty cep mushrooms with cured japanese egg yolk and marigold - I simply couldn’t believe how satisfying this was.

8. An interesting dish starring sea anemone rice with plankton aioli and sea succulents - ice plant and sandfire.

9. Very flavourful pan-fried red mullet smothered in beef tendon crackling puffs and a sauce of its own bones, liver and such.

10. Tasting of the sea, a mussel consommé with creamy bouchot mussels and goose barnacles hidden under the foaminess.

11. For the meat course, T.H. had his favourite A5 Miyazaki Wagyu tenderloin with foie gras, autumn truffle, pumpkin purée and jus, while I got the incredible lamb that had bowled me over the last time. It was every bit as mind-blowing as I remembered.

12. To enjoy with our meats, we had what T.H. christened the “King Of Chips”. I must concur as the heap of huge and chunky, triple-cooked chips were perfection - mealy inside, crispy out. The white truffle shaved on was lovely but not necessary because frankly, the chips were outstanding on their own.

13. “Heaven on Wheels” rolled up next and Sham prepared for us a selection. By selection, I mean nearly every cheese on that trolley, including those from the Basque Country. You could probably have spotted my beaming smile from outer space. So great was my happiness.

14. Palate cleanser was a yellow-on-yellow vibrance of mango ice-cream, tangerine sorbet and marigold petals.

15. For dessert, Chef Aitor served a flan with the most luxurious mouthfeel, and it had the excellent company of housemade chamomile ice-cream and yuzu dust.

16. Petit fours were thoughtfully packed by Chef @ippinn_ for us to take home because after that cheesapalooza and desserts, we could not imagine taking another bite.

To pair with the parade of seafood and red meats throughout the night, @jaureguiberryvincent recommended an atypical red which we found really lovely.

Thank you Team @basquekitchenbyaitor for a most memorable dinner.

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This lunch took place barely a month after I was at @metasingapore with my friend SZ but when every meal is such a pleasure, repeating it can only be a good thing. This time it was with TH who‘d never been and was eager to go.
Snack game, as always at this One-Michelin Starred restaurant, was really strong. I found the sablé cookies, whenever they appeared, to be exceptional, like the Parmesan-flavoured one in the bite that came topped with foie gras mousse and verju gelee, and the raspberry version as petit fours at the end. The “prawns in two ways” turned out even better than when I had it previously because the texture of the brioche was lighter. Extra tasty too was the modern haemul pajeon (Korean seafood pancake).
Familiar and much-loved courses followed - the compact but richly-flavoured, uni-crowned chawanmushi, Meta’s signature Irish oysters dressed with a Korean touch and the tuna akami tartare with egg yolk jelly, crispy feuille de brick and a dome of @caviarcolony’s kaluga caviar.
After that, since I’ve had the “abalone with grains” a few times, the chefs decided to prepare something yet-to-be-launched for me. It starred a giant Irish scallop with crab sauce and chive oil and was a revelation - its simple appearance belied the overwhelming tastiness.
Then my lunch returned to regular programming as the much-talked-about Samegarei (rough skin flounder) and razor clam arrived, trailed by one of my all-time favourites at #metasingapore - the BBQ Wagyu beef with burdock rice plus a bouquet of dressed fresh salad leaves to finish up with. All flawlessly executed.
To my surprise, we had new sweet endings. The pre-dessert had multi-spice-poached pear, pear sorbet, a white cloud of ginger espuma and a sprinkle of fruity Timor Pepper from Nepal. Then a mushroom creation which I will state for the record, is my favourite dessert to date by Pastry Chefs Gail and Rachel. In that were nashi pear lightly coated in kimchi powder, cocoa soil, shiitake mushroom ice-cream, cocoa nibs snow and mini shiitake mushroom meringue. I think I have a thing for mushroom desserts so this suited me to a T.

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The eloquent young chef who’s not even thirty years of age, draws heavily on his childhood memories in the Piemonte region in Italy for inspiration, specifically his beloved mama’s cooking, and uses seasonal produce married with Japanese influences to articulate his progressive style of Italian food at 28Wilkie.
Priced at $128++ and $198++ for the 5 and 7-course menus respectively, I consider them genuine value-for-money considering how most if not all of the ingredients @matteo.chef incorporates into his cooking, are imported from Italy and Japan. With the exception of the caviar as that’s from Singapore-founded @caviarcolony, whose CEO and Founder Benjamin Goh also happens to own 28Wilkie.
I had the privilege of trying the 7-course menu that evening, and it was enlightening to learn of the backstory of every dish as well as all the components that went into it, as they were presented by Chefs Matteo, @marcustky and @chef_shanelim.
Here is a quite overview of what I found the most appealing about the food:

1. Snacks - All three were enjoyable but the smoked ricotta cannelloni well and truly stunned me.
2. Seven-Cereal Bread - Good aroma and a pleasant chew, this I enjoyed a lot with Bordier butter and Maldon sea salt flakes.
3. Ancelin Oyster - Gorgeously creamy with a sweet-salty profile, it would have been wonderful naked but the Japanese-forward dressing worked nicely too.
4. Rosso di Mazara prawn and Trombetta zucchini - This course stood out for me. As Chef had learned from young about extracting sustenance from every ingredient, he applied those lessons very creatively on the deep sea prawn and the zucchini to stellar results.
5. Chawanmushi - Never had I met one with two levels of flavour till this. A bold concept that translated to solid satisfaction.
6. Tagliolini - It seems to me a few Italian restaurants around town do a version of this uni pasta dish too but Chef Matteo cleverly differentiates his with housemade Tajarin, a rougher type of pasta, and and the addition of acidic components of the rare light-sour butterfly cress from local company @farmdelight and pickled chanterelle mushrooms (done in the way his mama taught him) to counter the rich zabaione of uni and butter.
7. Trout - Hailing from Mount Fuji in Japan, the fatty fish with lardo tasted remarkably moist and soft. I liked how all the other elements on the plate provided a lovely contrast to it too.
8. A4 Ohmi Wagyu - There‘s no faulting the perfectly done beef from Shiga Prefecture in Japan. The smoked bone marrow and four textures of Roscoff onion it came with were positively ambrosial.
9. Strawberry Granita - It was great to have a not-so-straightforward pre-dessert, especially since I am very fond of that 25-years-old balsamic from Il Borgo del Balsamico.
10. Persi Pien - Chef Matteo’s contemporary take on his school lunch treat of “stuffed peach” had a lot happening but they harmonised pleasingly.
11. Petit Fours - Enjoyed the chocolate with caramel and praline most but the Super Mario-like E.V.O. Sable with white chocolate and raspberry bonbon and Torrone (Italian Nougat) were good too.
12. Lorenzini cantaloupe melon - What a treat it was to have a sweet slice of Sicily‘s summer.

To top it off, Sommelier @elginvincent chose a wonderful bottle of Amarone for us.


( H O S T E D )
Caviar, caviar and more caviar - to say it was an evening of unadulterated indulgence would still be an understatement.
The Caviar Experience menu at @28wilkie restaurant is not only luxurious but enriching as it also happens to be the best way to discover the nuances of the different caviar produced by @caviarcolony. Only when one varietal is tasted immediately after another is their distinct characteristics apparent and can be properly appreciated.
I was taught by Benjamin Goh (@the_caviar_king) who is both the CEO and Founder of @caviarcolony as well as the owner of #28wilkie, to scoop the glistening (but not wet) pearls with a mother-of-pearl spoon and place them on the side of my hand to eat off. Besides being a very sensuous action in itself, doing this, as explained to me by @mscelinetan, COO and Co-Founder, allows body heat to warm the caviar, and for its flavours to bloom. I did exactly that as I “travelled” through the five types of Caviar Colony offerings presented on a large tray of ice, starting with the Amur (one of my two favourites), before moving on to the Kaluga Hybrid (this is popular with chefs as they find it versatile and easy to work with), the Russian Hybrid (my other favourite), the Russian and finally, the Kaluga. The ideal method to savour these dark pearls is to press them against the roof of the mouth to extract their flavours, and then, allow them to slide down the throat. Slow and sexy is undoubtedly the way to go.
Sommelier @elginvincent popped open a bottle of Dom Perignon Brut, Vintage 2008 for the pairing, and it was glorious. So too the fragrant potato blini made in-house by Head Chef @matteo.chef that came with sour cream and chives to be enjoyed with the caviar.
If you want to spoil yourself or your loved ones, the Caviar Experience at 28Wilkie would be something quite extraordinary. Alternatively, individual tins of #caviarcolony can be purchased to have at home. To shop, just tap on @caviarcolony’s link-in-bio on Instagram.

Thank you again for hosting me, Benjamin, Celine and @sulyntan.

Can you believe One MICHELIN Starred @lerouy_ will turn 3 this August? Time has flown since my first visit where I recall being blown away by Chef-owner Christophe Lerouy’s modern French cuisine.

My most recent meal was just as superb, especially when a favourite dish showed up (who else loves that salted and baked cabbage? 😋😋). Once we sat down, Chef Lerouy got us rolling with a welcome glass of Crémant from his hometown in France and a series of four small but immaculately prepared bites that had me sighing blissfully. They were: a creamy foie gras with apple wasabi and smoked sardine, a delicate parsley root tart with ikura and grated parmesan, whipped Muenster cheese with bacon and cumin, and a tiny tube of Iberico pork and sauerkraut broth.

We then tore into a warm, crusty sourdough, darting between the four flavoured butters of truffle, sumac spice, bamboo charcoal and unsalted as spreads.

Chef @sara_lee1030 presented the appetiser, a light and refreshing creation showcasing Japanese mackerel, tomato, burrata cheese, sorbet of gazpacho and a drizzle of black olive oil.

Then Chef Lerouy reappeared with his long-time signature, the impossibly juicy wedge of cabbage accessorised with anchoiarde, lardo and lime. It’s pure joy to inhale.

If I had to nominate another favourite from that meal, the magnificent Carabinero would be a serious contender. Such extraordinariness of sweet crustacean, quietly confident spices, perky carrot, bright pineapple and slightly sweet, creamy butter milk.

Both TH and I found the large plump Kunihiro oyster wrapped in beef tongue very appealing too. Loved how it came decked out with girolle mushrooms in a lagoon of warm frothiness.

Following that, a course featuring pan-fried foie gras, Korean abalone, shiitake and black garlic in herbal duck tea. I did find the reduction liquid a tad salty to be frank, but tasty nonetheless.

Bringing up the rear for the savoury dishes was a flawlessly cooked Iberico Pork Pluma, plated with pimenton and eggplant purée. I was bowled over by the texture and flavour of the meat, and don’t recall having had pork feel like that in the mouth before. It’s utterly delicious.

Chef @inpikleon did the honours of presenting the dessert, a composition of Chisote strawberries from Cameron Highlands, sorrel sorbet, fromage blanc and light ginger sauce.

We also had some petit fours with our coffee. The raspberry fruit jelly, dark chocolate dome, “cream cheese” chouquette were lovely enough but the one that wow-ed me was the feuilletine “waffle”. I could eat a dozen of it!


( T R E A T )
What may seem like a small shift is seismic at its soul. Born and bred in France, Executive @ChefDavidThien officially joined the @cornerhousesg earlier this year, taking over from true-blue Singaporean Chef Jason Tan who helped this iconic establishment secure a MICHELIN Star (the latter is due to open his own fine dining place soon).
To definitively put his own stamp on Corner House’s new menu, Chef David drew on his French heritage and life journey which includes the last twelve years spent working with Chefs of MICHELIN-starred restaurants in Singapore. I was very impressed by his French-Asian food, especially in terms of how he frames many familiar ingredients in ways quite novel to me. Just to be clear, I had made reservations to visit as a regular customer but at the end of the meal, was told my bill “was taken care of”, so thank you again Chef David for the surprise.
With housemade sourdough, squid ink-marbled “you tiao” (dough fritters) and curry brioche rubbing shoulders, the bread basket paved the way for the rest of the meal. The French-Asian theme was signed, stamped and delivered with the accompanying unsalted Bordier butter and an ingenious #Belachan butter.
Our lovely server presented every course well but I was glad she also left a card with additional information. Written in Chef’s own words, they provided extra context which made me appreciate his creations even more. And that’s how I learned of the rationale behind the exquisite snacks named “Spirit Of Singapore” which comprised of a pappadum cradling Sri Lankan crab, vadouvan spices and dhal aioli, a lettuce cup with Grass-fed Beef Tartare dressed in Thai herbs and a French-Malaysia/Singapore brioche sandwich featuring comte cheese and a strata of “otah” made with Obsiblue prawns, local mackerel.
Also, the reason why Chef David chose to elevate the humble Achards (pickled vegetables) into a stunning appetiser with Japanese hamachi, burrata and a granita made from the bracingly tart and spicy pickling juice.
The charming backstory to his “P’tit L’ail” was revealed on another card. An immensely tasty dish which seemed to be one with the verdant surroundings, it featured chives broth with “wok hei”-perfumed rice noodles, scallops and Carabinero prawns.
If it wasn’t for the explanation, Chef’s take on the carb course could have left me perplexed. I doubt beansprouts have ever played such a major part in a MICHELIN Star restaurant but in that petite bowl, it shone with the company of Hokkaido uni, uni sauce, Parmesan and lemon.
Learning the reason for “Wagyu 2-Ways” brought forth a chuckle. And I must say, both of Chef David’s Japanese-influenced beef dishes sparked great joy in me. While the first, a contemporary take on Sukiyaki boasted silky A4 Wagyu and morel mushrooms, the second, a Wagyu Tartare Ochazuke with toasted furikake, was the gastronomic equivalent of a cuddle.
Rounding off lunch was a palate cleanser where herbaceous fruitiness ruled and dessert was the popular Mont Blanc, tackled through deconstruct with gently sweet Azuki red beans replacing the classic chestnut. But surprises lay in store. I shan’t spoil it for you as you ought to experience it yourself.
The meal ended with petit fours so gorgeous I felt a twinge of guilt eating them but of course I did. And they were fabulous.

Chef David will launch a Chef’s Tasting Menu soon enough but for now, lunch is available in 3 / 5 / 7-course Omakase-style options ($78 / $148 / $218) while dinner is offered in 5 / 7 courses ($168 / $218). For a point of reference, I had picked the 5-course.


Post-Circuit Breaker and Phase 1 Odette crackles with startling energy. From service to food, there‘s a palpable sense of eager exuberance. And that translated into what I will state for the record as the very best meal I have had at Odette to date.
As usual, nothing matters more to me than how the food tastes, and throughout that evening, flawlessness prevailed in every course at this Three MICHELIN Stars restaurant, which so happens to be sitting pretty at No. 1 on “Asia’s 50 Best” list this year and last. Chef Julien and his team certainly brought their A game and then some.
Dinner commenced with Grignotages which comprised of a modern, elegant gougère with comte cheese, a delicate smoked aubergine tartlette and house-cured sardine cradled in a crisp shell.
The Signature Mushroom Tea with Cep Sabayon blanketed by Manjimup truffles followed. I enjoyed the hit of deliciously-prepared earthy aromas very much.
When the breads appeared, I almost shed a tear of joy, and went at them like my life depended upon, alternating between the very special olive oil and whipped butter to enjoy them with.
Arriving next was Marukyo Uni to be partaken in two ways, with spot prawn tartare and Kristal caviar on a mussel cloud, and a dainty sandwich. I did as told - to start with the former, move on to the latter then return to finish the former. To say this course stunned would not be inaccurate.
Sous Chef Naka Xiong presented the cold Hokkaido scallop with horseradish, dill, and sago seaweed cracker, a dish that silenced our table with its exquisiteness.
It was then General Manager Steven’s turn to play “rainmaker” as he shaved a truckload of truffle over what I term a “Thicc French Onion Soup”, a delectable concoction of caramelly-sweet Cevenne onions, 40-months-aged Parmesan, Amontillado sherry and croutons.
The Limosin Veal Sweetbread (thymus or pancreas of a calf or lamb) which Chef Julien himself brought into our room, was a revelation. Simply roasted with garlic and thyme, and plated with vinjus sauce with a touch of sherry vinegar, it was easily the most delicious rendition I’ve eaten in a long, long time. Apportioned just right, the richness of the sweetbread was countered by a crunchy finish and the sauce. This is the kind of dish that can tip into “jelak” territory in a blink of an eye, so it has to be prepared with sensitivity. There’s no doubt Team Odette delivered.
Anyone who likes crustaceans would be blown away by the Langoustine and Foie Gras Ravioli. And the accompanying sauce, a lavish Laphroaig whisky-laced potion, left us gobsmacked.
I was particularly happy with the grilled Kinki fish plated with tempura zucchini flower and girolles mushrooms that was served next. Again, it was the fantastic sauce that floored me.
Before dinner began, during my chat with Chef Julien, I’d told him I wanted to replace the lamb course if there was one (yes, at that point, none of us knew what he had planned for our menu). But the good man convinced me to give it a try. So I did. Zero regrets. Although there was still a hint of gaminess, I hardly noticed because the perfectly cooked Axuria Lamb Saddle was shockingly smooth and flavourful. The Purple Artichoke, the Menton Lemon and the Jus “Tranché” contributed significantly to my overall enjoyment of the dish too.
When the cheese cart arrived, I couldn’t not indulge in a wedge of the Brie with Truffle and Walnuts, Comte and the sexy-stinky Aged Epoisses. They went well with the mini truffle-topped salad. You bet I was on cloud nine by this point.
The palate cleanser, a precise perfection starring muscat grapes was otherworldly good. So good, one portion wasn’t enough.
Not only were beautiful produce of white peaches from Fukuoka and raspberries used by Pastry Chef Louisa Lim in her dessert but the flavours and textures were artfully combined to the nth degree. I loved it.
Bringing our spectacular meal to a splendid end were petit fours of a lychee and raspberry Ice-lollipop, traditional Canele, sweet Japanese Melon, French Cherries and Chocolate Tart with shaved Tonka Bean.
Odette’s take-home gift, a lovely jam based on Chef Julien’s grandmother’s recipe, is always a welcome treat and a lovely way to extend memories of a meal there by a few days.
In case you are wondering, the total bill for each of us that night came to close to $550 per person inclusive of the two bottles of red wine recommended by Sommelier Vincent. Yes, it’s very expensive but I felt it’s worth every cent.


When I went to collect my order of the “Bresse Poularde Au Vin Jaune” from @odetterestaurant on Thursday (you can read about the delectable French chicken and rice dish in my earlier post), I learned from Marta who passed me my bag of food that @chef_julien had gifted me dessert as well. Yay!
Could I wait till after dinner to have them? Of course not. Greedy me attacked the gorgeous “Trio Of Tarts” soon after I got home.
With a pastry shell like fine bone china, the tarts were exquisite to the nth degree and required a careful touch when picking them up.
I started with the “Yuzu Blanc Manger & Lemon”, a heavenly creation with a cloud of meringue on luscious lemon curd cradled in the thinnest crisp tart base.
Then, the “Korean Strawberry and Basil” which had a lovely rose-scented jam filling beneath the custard. I am guessing it‘s the same one based on Chef Julien’s grandmother’s recipe that guests get to take home a jar of when they dine at #odetterestaurant. I thought it went exceedingly well with the fresh fruit and herb.
Sitting squarely on the rich end of the spectrum was the “Jivara Chocolate and Tonka Bean” tart with its luxurious ganache filling. I found this especially lovely with a cup of black coffee.

To place an order for the above, please click on the link in @odettesingapore’s bio on Instagram.


After spending $128 on the “Bresse Poularde Au Vin Jaune” (serves 2 pax) from Three-MICHELIN Starred @odetterestaurant, I was understandably nervous about messing up the finishing steps at home. Thank goodness, Owner-Chef Julien is astute enough to know some of us (🙋🏻‍♀️) are quite useless in the kitchen, so he had clear instructions attached to the neatly packaged chilled food (yes, all the components come cold). Armed with a kitchen timer, I followed each step carefully, and lo and behold (𝘱𝘶𝘯 𝘪𝘯𝘵𝘦𝘯𝘥𝘦𝘥 𝘧𝘰𝘳 𝘵𝘩𝘰𝘴𝘦 𝘸𝘩𝘰 𝘨𝘦𝘵 𝘪𝘵 😁)...SUCCESS!

Essentially a refined version of rich comfort food (and who wouldn’t appreciate that during this Circuit Breaker period), the dish features half of a browned-in-pan French chicken in a dreamy sauce of cream made fragrant with the famous yellow wine from the Jura region in Eastern France and an abundance of mushrooms (mostly morel, my favourite). The spring vegetables, which include baby carrots and romanesco cauliflower that I added during the heating up process, were remarkably sweet and fresh.

With such a stellar main, naturally the accompaniment has to measure up and the premium Niigata rice from Japan certainly did. The portion of the shiny cooked short grains is generous, and even has its own condiments - an insanely addictive crunchy crumbled chicken skin and finely-chopped chives (sorry, those aren’t shown in my photo). They are to be sprinkled / smothered on just before eating.

I’d recommend ordering this when you fancy a little indulgence, or if you have an occasion to celebrate. After all, why not spoil yourself with some #MichelinAtHome?

P.S. Based on my own experience, service is impeccable even outside of the restaurant. Marta from the front-of-house team, kept in close contact with me via SMS, so collection was a breeze. She was waiting for me by the roadside as we drove up, and took the initiative to place the bags of food in the backseat so I could remain in my vehicle. How thoughtful.

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After attending Mott32’s grand opening party at MBS, quite a few of us arrived at the same idea of hopping over to One-MICHELIN Starred CUT for a proper dinner.
I wasn’t that hungry by then because I had stuffed my face on quite a few canapés earlier, so a steak or main course would have been too much. What I did do though was zero in on the appetisers instead.
Shown above is the Steamed Mussels in White Wine ($25++). What I loved most about this was how small but juicy and flavourful the molluscs were (I have always found the large ones too rubbery for my liking personally). The broth had tarragon and shallots to thank for its lip-smacking worthiness. Served alongside were grilled baguettes that were meant to be dunked. Since they came pimped up with a rich bearnaise sauce, I guess technically, they didn’t go skinny-dipping 😜.


I remember having dinner with T.H. at @OriginGrill65 on 9th January 2018, when they had only been open for a couple of days. It was the first time I’d tasted Snow-aged #Wagyu from Hokkaido, and was completely stunned by how exquisite that #steak was. Fast forward to last Saturday when thanks to @ShangriLaSg’s Executive Assistant Manager of F&B, @SomikBan, we found ourselves kindly hosted for dinner (actually since that first visit, I’d been back on my own for tastings and dinner with friends). That most recent meal though, was the most convenient as we were in fact, already on a #NotHosted staycation at the Shangri La.
We did a quick stop at the @OriginBar65 first for a cocktail where Head Bartender @Bystriku concocted the non-alcoholic “Doctor Flower” for me and T.H. got a G&T. Eager to begin our meal, we took our drinks next door to Origin Grill.
Warmly welcoming us were Restaurant Manager @shobanrajah and @lad_yatin who settled us in with a basket of fresh breads, unsalted French butter and an introduction to the various types of beef available, including the Craft Wagyu which is “the absolute pinnacle of Japan’s Wagyu brand”. To qualify for this title, complete control over the cow’s genetics is mandatory. Therefore, only if the animal has been bred, born, raised and harvested in a single farm can it be labeled as such. Knowing this and having been curious since @thegastrology told me about the olive-fed Wagyu served here, it was obvious what we would choose for our main courses.
Besides taking care of our wine pairing, Head Sommelier @Brittncy also sliced Jamon Iberico for us to nibble on with a glass of sherry while we waited for our appetisers.
For that, T.H.’s pick was Pan-seared Hokkaido Scallops with Coconut Chilli Jam ($28++) and it was bright and tasty with a clear Asian influence. The juicy pomelo, crunchy wing beans and holy basil salad had the right amount of crushed peanuts and fried shallots too. I was pleased with my Pumpkin Soup ($16++) which had the ideal amount of creaminess.
There was no doubt the steaks were the real stars though.
The Hokkaido Snow-Aged Full Blood Wagyu from Niigata, Japan that we had on our first visit was a necessary repeat because it‘s simply too good. With marbling that looked like snow crystals, the A5 Flank (200g: $168++) was unbelievably tender and juicy. Its sweet undertone was quite easy to detect when compared bite-for-bite with the OlIve Craft Wagyu, our other choice. Originating from Hata Farm in Manno Town, Kagawa, this #beef boasts a high level of oleic acid due to the cows being fed a diet of olives. In the mouth, the A4 Ribeye (250gms: $218++) was extraordinarily rich, savoury and buttery.
All the sides hit the mark. And in spite of being spoilt for choice with the housemade sauces of red wine jus, Origin mushroom and brandy cream, fresh peppercorn sauce and béarnaise, we ended up enjoying the steaks most with the three kinds of salts also sent our way.
Dinner closed with the Camembert Sherry Cheesecake ($16++), a deconstructed creation of
buttermilk panna cotta “Brie”, rosemary shortbread “Cracker”, toasted honey nuts and honeycomb gelato. Britt poured us Port to pair with this.
Thank you again Somik and Team @OriginGrill65 for the heartwarming hospitality.


When we received the invitation, my friends and I were beside ourselves with joy at the impending meal which was sure to be spectacular.
True enough, our dinner which stretched ‪from 7pm‬ to almost midnight, saw course after course prepared and presented at the highest level of impeccability. When not lost in the ecstasy of exquisite flavours, we tried to articulate our appreciation but mostly we fell short, I think. Our brains were apparently too busy processing the pleasure that arrived in the forms of:

...a delicate tartlet with fondant of blue lobster and caviar.

...straight-from-the-oven gourgeres.

...fresh breads and bakes by the trolley-load (I loved the baby croissants most).

...a tiny filo pastry tartlet with sweet onion and truffle and mushrooms.

...truffle-crowned, light-as-air veloute of watercress with a savoury bouillon custard at the base, accompanied by a soft milk bun coated with black sesame.

...scoop of large-pearled Kaviari caviar from Paris.

...cold angel hair pasta dressed in kombu and truffle oil, crowned with black truffle and more of the same caviar.

...springy-of-flesh blue #lobster served “à l’américaine” style (featuring a cognac and tomato sauce) with celeriac pearls and truffle.

...the “L ‘Oeuf En Maurette” - soft-cooked egg ensconced in a bouquet of black truffle (it’s pure eggporn).

...juicy, tender oven-roasted Challans duck breast with jus gras, pear and a side of sweet carrots.

...a divine selection of cheeses (thank you, Manoj) plus butter and olive oil to enjoy them with (I was partial to the truffle brie, chestnut leaf-wrapped and triple cream varieties).

...quenelles of Les Amis’ sublime housemade ice-cream in all the flavours.

...a slice of intensely rich dark chocolate tart.

...a stunning dessert showcasing premium Blue Mountain coffee as a mousse and ice-cream, encased in a hand-blown caramel sugar sphere.

...most delectable petit fours

As always, it was wonderful to see Director of Culinary and Operations and Executive Chef Sebastien Lepinoy, Group Pastry Chef Cheryl Koh, Head Sommelier Rajesh who plied us with the most delicious wines including an insanely aromatic-with-spices Fortified one he just brought in (this man is clearly a legend, judging by the comments and real-life reactions I receive whenever he appears in my IG Stories) and Assistant Manager Manoj Sharmahm again, as well as the other members of the Les Amis team.

Like on all my previous visits, I rolled out of the restaurant that night wearing the most beatific of smiles and stretch marks on my belly. Such is the euphoria-inducing ability of the service, cuisine and ambience at this restaurant awarded Three MICHELIN Stars for the first time last year.


Follow me on Instagram (@veronicaphua) for much more content! 😊

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