Food Attack

Food Attack

Featuring The Disgruntled Chef (Dempsey), 4Fingers Crispy Chicken (ION Orchard), VXX Cooperative, Doi Chaang Coffee (Rochester Mall), Mama Panda Kitchen (River Safari), LeNu Chef Wai’s Noodle Bar (Bugis Junction), Kabe no Ana (Jurong Point), Dian Xiao Er (Jem), elements & co., Kyū Coffee Bar
Vanessa Kou
Vanessa Kou

Home business @ooomahmee has done it again and this time with the newest addition to their menu! Packed with flavour, the Aburi Bowl ($30 u.p. $33) was bomb diggity. Think plump hotate, sweet masu (trout) covered in aburi mentai mayo, aburi masu belly, Tamagoyaki, ajitsuke tamago, aburi yuzu maguro, briny ikura, and a tantalizing portion of uni (top-up of $15/10g) on a bed of sumeshi. Everything came together so beautifully - both in taste and texture. Torched ever so slightly, the slices of trout were incredibly fresh-tasting and almost melts in the mouth. The cuts, being in the best thickness, was not overly fatty so as to feel jelat yet certainly not on the lean side. No overkill with the eggs here as well, the soft jammy yolk and savoury white delivering an umami punch while the tamagoyaki was milder in taste. The firm roe also provided that vibrant bursts of sweetness whereas the creamy uni indeed served as the truffle of the sea, offering an alluring decadence. However, the true star was the torched tuna. With a fragrant tinge of citrus, the slices were surprisingly tender and well-seasoned. If you love your seafood, you will love this bowl~

Super glad that I managed to snag L'éclair Pâtisserie’s Matcha and Seasonal Paris Brest before they switch their lineup for the Christmas season.

Inspired by the original bicycle wheel-shaped French pastry, their Paris Brest ($8) éclair was so guud. Sandwiched between crisp almond choux, the hazelnut praline pastry cream was oh-so-silky and rich. Liberally filled, the bake’s toasted nutty flavour and the aroma of praline cream were pronounced yet not cloying at all. Each bite also had a great medley of textures. Think the luxe and soft mouthfeel of the cream paired with the crunchiness of the hazelnuts, diced almonds, and sugar nibs embellished on the treat. 

The Matcha ($8) éclair too, was a well-executed pastry. Piped beautifully with smooth matcha cream both inside and on the top! Nothing too strong, the subtle grassy quality and astringency of the tea flavour was distinct but not too in-your-face. And though balanced, the thickness of the cream made it rather decadent - great with tea. A matcha made in heaven, the 33% Opalys white crunchy chocolate pearls studded in the cream also added that much-needed crunch.

Thus, I can’t wait for them to be back on the menu but in the meantime, I am eyeing a few of their Xmas specials like the Speculoos, Chestnut as well as Spiced Pear Chocolate! Oh and of course, I am happy to score these at half price with Burpple Beyond 1-for-1 deal~

Signalling the end of the stellar meal was the ring of Guanaja Chocolate teamed with sollies fig and a lovely quenelle of bay leaf sorbet. Though I am pretty lukewarm about figs in general, the fresh soft figs held great hints of berry. The uniquely balanced flavour of acidity and sweetness of the flower cutting through the decadence of the dark bittersweet chocolate. The piquant and refreshing quality of the sorbet also offering a light herby taste. As for the texture, there was a slight crisp from the exterior of the chocolate ring and christmas-y trimming.

Part of Sommer Dining’s Autumn Inspiration menu ($198)

Arriving slightly warm, the Raspberry Financier was so buttery and tangy. Made with brown butter and dressed with sudachi shavings (Japanese citrus fruit), the bake’s texture was really enjoyable - slightly crumbly and tender. However, my favourite bite was the Canelé de Bordeaux. Just a well-crafted fluted cake with a deep crunchy caramelised exterior which delivered a great contrast to its aromatic rum and Tahnitian vanilla custardy interior. The Green Tea Macaron, on the other hand, was milder in flavour with yuzu curd and creamy salted buttercream sandwiched in between. Almost melting in the mouth, the Mango and Passionfruit Choux Croustillant tasted just as good as they looked. Not too tart, the filling was wonderfully luscious and a sweet balance of the two fruits. Last but not least, the 72% Araguani Chocolate Tart was a real classy number. Dark and pleasantly bittersweet, the Chocolate Ganache is infused with cep mushroom before adding a layer of smoked bone marrow caramel - giving the pastry a complex depth and richness.

Part of Sommer Dining’s Autumn Inspiration menu ($198)

The last of the main courses, the Pigeon was first presented to us whole on a decorated tray and later carved - served with chestnut puree, salsify sauce, and robust dollops of black garlic⁣⁣⁣. Cooked till a delightful blushing pink, the Roasted Racan Pigeon was real succulent though a tad gamey on its own. The other components on the plate were complementary and give the pigeon a nice boost of flavours as I enjoyed the tinge of smokiness. On the side was also a creamy liver parfait studded with Grelot onion on a wafer-thin crisp Lavosh.

Part of Sommer Dining’s Autumn Inspiration menu ($198)

They truly had me at lobster. Featuring a slow-roasted lobster tail seasoned with finger lime, the protein was so meaty and plump. And on it was also bits of zesty lime pulp - so good. Coupled with a quenelle of caramelised cauliflower, the intensity from the lobster head reduction and the pool of lobster velouté infused with jasmine tea offered a rich umami boost to the dish. Much love for the nuttiness of the puree, the subtle whiff of the floral tea from the foam, and the crustacean sweetness of the reduction.

Part of Sommer Dining’s Autumn Inspiration menu ($198)

Following the small bites was the prettily plated, Sakura Masu. Embellished with crunchy slices of salted Tokyo turnips, ponzu dashi, and Kaluga caviar, the confit cherry salmon was so delicate, soft, and fresh tasting. The light dashi infused with Mikan orange ponzu was simply delicious too and kept the dish clean, bright, and well-balanced. The hints of citrus also went superbly with briny caviar and sweet trout.

Part of Sommer Dining’s Autumn Inspiration menu ($198)

With the Amuse, was the trio of canapés served in three separate tiers. The "Quiche Lorraine" as the name suggests was a familiar flavour pairing with the use of Comte, Jamon, Quail Egg, and Grelot onion; while the Smoked Eel Tartlet was a rather herbaceous number with the addition of Nori and Oxalis. And my favourite was the moreish Foie Gras Tart. Glazed in reduced Sauternes, the dainty ensemble was garnished with flavours of roasted apple, punchy Gerlot onion, tangy sherry vinegar, and locally grown herbs.

Part of Sommer Dining’s Autumn Inspiration menu ($198)

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Utterly exquisite, the lineup for Sommer Dining’s Autumn Inspiration menu ($198) was sublime. Hits after hits, the lunch course starts with a lovely tray of homemade bread with an umami plate of normandy butter infused with chopped shio kombu. However, what really kickstarts the meal for me was their warm pre-appetizer. A flavourful bowl of garlic custard with Jerusalem artichoke and a beautiful confit egg yolk right at the center topped with roasted koshihikari rice. Real luscious and comforting with the well-harmonized savoury flavours; it had me scraping the bottom to get all that goodness.

Though the Sweet and Sour Pork stole the show, their Noodle with Black Bean Sauce ($11/ ala carte) was also really decent. Light and slippery, the noodles were rather thin, had a nice chew, and were not too jelat. The sauce well studded with bits of meat was not too strong with a gentle sweetness and a delicate black bean taste. The portion was substantial as well, good for sharing. And at MukJja, to get the best of both worlds, they have a couple of Sweet & Sour Pork Sets to choose from!

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Having tried a handful of Tangsuyuk, I must say MukJja’s Sweet and Sour Pork ($24/ small, ala carte) was one of the better ones. Firstly, the batter wasn’t too starchy or too thick. Served piping hot, the deep-fried pork strips had a great bite, partly due to the coat of batter and the way it was sliced in my opinion. Cut into relatively thin strips, it made eating more enjoyable with the bite-size pieces and that each was able to get just the right dose of sauce. Secondly, even after they cooled, the pork retained a good amount of crunch. Lastly, the flavourful sauce which came with onions, carrots, black fungus, and red cabbage had a great consistency. There was a good balance of savoury, sweetness, and sourness; the tanginess being sufficient to counter the heaviness of the protein. Also, if you are like me and like to enjoy Tansuyuk with the sauce on the side, be sure to tell them in advance while ordering. 

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I also had Leckerbaer’s Hazelnut Cake ($7.50) which was a real nutty number. Baked with lots of ground hazelnut, the spongey base was crowned with thick swirls of chocolate mousse, crushed hazelnut, and halved hazelnuts. A tad dry in my opinion, the cake was denser than I expected. But flavour-wise, it was pretty standard and not too sweet.

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2 Moods: Hangry & Not Hangry [Instagram: @vanessa_kou]

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