Western and European loves

Western and European loves

Cause these two aren't always distinct. From the affordable to the mindblowingly expensive shizzam, here's a sum of the yummies I've tried.
Nobelle Liew
Nobelle Liew

I mean we’ve got this piping hot pie of creamed kale, halloumi cheese and lots of meaty mushrooms, resting beneath this gloriously crispy, golden, noodle-like pastry. Textural contrast: ✔️ Super creamy and cheesy filling: ✔️ They’ve got the makings of the perfect pie really. Except...3 bites in it all got waaaay too salty. Perhaps it was just an off day for them (our thicc hashbrown also had seasoning issues that night), but what started off as a great dish turned out so salty we barely finished half of it. Which was a real bummer cause otherwise it was epic.

1 Like

No there isn’t — and that’s a declaration not an opinion, especially at Olivia. Thin slivers of cured, melt-in-your-mouth iberico, carrying hints of nuttiness and a touch of sweetness, paired with lightly acidic tomatoes and fabulous bread. Tell me, how can there be anything better?

If you like eggplants, stewed veggies, and olive oil, you’ll like this iconic Mediterranean dish: imam bayildi. To be fair I’ve not had this anywhere else so there’s nothing to compare Artichoke’s against, but their rendition is, without doubt, absolutely delicious. What you’ve got is a plate of eggplants stuffed with tomatoes and onions, simmered in oil till they practically disintegrate and melt in your mouth. It’s extremely confit-like, if not for the clearly roasted exterior and how the eggplant’s absorbed all the amazing flavours from its stuffing. All those intense flavours are then balanced out with dollops of creamy yogurt, and a generous glug of fruity olive oil. Grab some bread and tuck in to this, just trust me on it.

5 Likes

Don’t get me wrong, texture wise it was absolutely fantastic and I think this concept of a really thick hashbrown as opposed to the thin ones is a stroke of genius. It’s super crispy on the outside with that lovely golden crust, and the inside’s so pillowy and soft, it kinda reminds me of confit potatoes. The issue here though, is that our hashbrown was completely unseasoned. Which, to me, is a big...why guys. They’ve got this mountain of sour cream on top, which will a add a lovely chilled, creamy, and acidic contrast; but having no salt at all made it all really unbalanced and unpleasant. It could be a mistake that our portion wasn’t salted, but even if it was it’s such a rookie mistake idk what to say 😞

2 Likes

Contrary to its namesake sea asparagus ain’t actually asparagus, and is actually a succulent commonly found at coastal areas. That means the veggie’s already naturally seasoned, and basically plump with salt water. Artichoke attempts to balance this intense brininess (I believe) with creamy labneh (exceptional btw) and pickled garlic, but unfortunately I still found the final dish overwhelmingly salty. The first bite was great, but as we went along even having it with bread wasn’t enough to mitigate the saltiness. Perhaps if the pickled garlic carried more zest and a touch of sweetness (it tasted more like raw garlic, so the pungency didn’t really help), or if there were a fresh squeeze of citrus, it would’ve been a lot more enjoyable.

1 Like

I’ve heard many wax lyrical about Artichoke’s latest dinner menu, specifically this Crab Toast, and well...I’m gonna add to the hubbub. It is, indeed, fantastically yummy. What you’ve got here is a little piece of sweet and buttery, toasted housemade brioche; heaped with a mix of blue spinner crab, Greek yogurt, mayo, cucumber, and chives; then finished with some fried chicken skin and a generous little mountain of ikura. I like that you get the really natural, sweet flavour of the crab from the crab-tzatziki salad, instead of a mayo-ridden kinda mix, with fresh crunchy cucumber that helps to lift it up. And then those briny ruby pops of ikura 🤤🤤🤤

4 Likes

You know how snacks are like little tidbits of small talk punctuating an otherwise ho-hum chat; well, this Octopus, Crispy Pork Belly, and Potato Foam ($35) is basically a deep, intense conversation you just wanna keep delving into. You’ve got this blanket of ethereal whipped potato foam, that’s rather sensual actually, hiding chunks of crispy, unctuous pork belly and tender octopus so well every bite’s pretty much a surprise. I mean I LITERALLY don’t know if I was scooping up pork or octopus lol but really they were both fab anyway. Pulling it all into a harmonious explosion of flavours is a bed of sweet caramelised onions, and an exceedingly punchy beef jus. Every element is perfectly executed and complementary, there’s really nothing — nothing at all — about this dish I can possibly criticise. It’s just sooooo good.

3 Likes

My mum yelled "Paella?!" when this came to our table 😂 No it isn't paella, but Olivia Restaurant’s Black Rice with Carabinero Prawn ($32) is among their most lauded dishes besides their super instgrammable cheesecake — and for very good reasons. Overlooking those stunningly grilled prawns, the rice alone is worthy of praise. It's creamy and robust, having absorbed the briny squid ink broth it's been slowly cooked in, and carries a slightly smoky flavour which, I'm not too sure came from the rice alone or was imparted from the grilled prawns. Slip in a bite of the sweet prawns with your spoon of rice and, trust me, you would want for nothing more. Except maybe everything else on their menu.

2 Likes

Sweet sweet delicate lobster meat’s impeccably rolled within sheets of rich, buttery avocado, then topped with little bright gems of briny roe and Avruga caviar. Those elements together pack a lot of amazing flavours, but Olivia piles on more with some fragrant sesame oil, citrusy ponzu sauce, and an epic lobster sauce that, may I say, tastes like the most decadent lobster bisque. I wanna do this dish so much justice and wax lyrical about how heavenly it was, but we split it into 6 and I only took a bite so it really was a fleeting taste of heaven 😅 Full of regrets btw I’d kill to have the full portion to myself.

Grabbing eggplant parmigiana at a great pizza restaurant is imho a very clever thing to do cause, technique aside, what you really need is a fabulous sauce and good cheese — both of which are essential for a good pizza. I’ll say this: DOC’s known for their pizzas, and hey no surprise there they do a bombass eggplant parmigiana.

1 Like

Some of you like your seabass nicely cooked skin-down, delicately plated with creamy sauces and quenelles of whatevs; some like it gently steamed with aromatics and soy sauce; but when I think of a good seabass, @camp_kilo’s beautifully grilled one is what comes to mind. Armed with the basic salt and pepper, wedges of lime, and an insane mastery over fire, Camp Kilo’s no-fuss take means you really get to taste that lovely sweet, fresh fish. There’re no fancy sauces to detract you from the fish (they do have a few fantastic housemade sauces on the side if you really want em), which means they’ve got no way to hide any mistakes like bad produce or overcooked fish. That I get perfectly succulent, moist and tender fish every time speaks tons.

2 Likes

I never ever eeeeever thought one could make red meat taste like the most tender sous vide-like chicken breast but boy Le Bistrot Du Sommelier proved me wrong with this. Stewed with some stock, rosemary sprigs, over a bed of fragrant tasty peas, each slice of lamb was cooked perfectly. Juicy, moist, tender, tearing with the slightest tug of my fork...honestly I’m quite lost for words you have to try it to get what I mean.

3 Likes

Spending all my time eating (and eating) cause what else is there to do in small 🌞🌞 Singapore?

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