Feast For Occasions

Feast For Occasions

That meal where you decide to ignore the price tag and just treat yourself/have a good time (-:
timtam_tum ✨
timtam_tum ✨

Back to Joo Bar but this time without burpplebeyond - of course the tofu chips was the first thing I ordered (as usual). I was questioned by dining companion, visiting Joo Bar for the first time, if the chips were really made with tofu. I agreed that it’s hard to imagine how the soft protein could be transformed into these crispy deep fried chips but all I know was the lighter chips with kimchi and avocado salsas was an item I’d order again.
On this visit I tried the honey butter chicken which were fried chicken chunk drenched in a buttery honey sauce; all I was reminded of was Chir Chir fried honey butter chicken without so much sauce but of much better value if I remembered right.

First introduced to natural/ organic wines at a friends place over Chinese New Year; it sparked my interest when it claimed to not give you a dire hangover. The fun of drinking without a fuzzy head I sometimes get for too much drinks? Sign me up. So I read and learnt the difference between natural vs organic wines, but to prevent boredom my repeated encounters with natural wines, including the pinnacle experience at RVLT have been good but no it doesn’t prevent a fuzzy head if you have almost a whole bottle to yourself 🤪 they are definitely less saccharine and gives an amateur wine taster like me the perception that these are better cleaner tasting wines. Both the bottles we had- Libamo (an orange wine), de facto (a rose wine) were easy on the palate, delightfully refreshing yet deep.

As for the food at RVLT I’d also like to provide a balanced view. While I found it a slight rip off to pay $30 for pieces of nuggets cos MacDonald’s version satisfies my self proclaimed simple palate; the cure Spanish sardines with tangy salsa verde were so delightful to have.

Also the seaweed butter with faultless slices of house made sourdough was ingenious. An after thought was that the chef here clearly loves Mac Donald’s because I couldnt help but think of seaweed shaker; that said this starter was in a way better league of its own.

For the mains I preferred the spaghetti chitarra to the culurgiones, the latter’s thin pasta skin was commendable but the carb on carb of pasta and taro did not work for me. Instead the spaghetti chittara had a nice assortment of premium sea produce- caviar, hotaru-iku and monkfish liver.

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First introduced to natural/ organic wines at a friends place over Chinese New Year; it sparked my interest when it claimed to not give you a dire hangover. The fun of drinking without a fuzzy head I sometimes get for too much drinks? Sign me up. So I read and learnt the difference between natural vs organic wines, but to prevent boredom my repeated encounters with natural wines, including the pinnacle experience at RVLT have been good but no it doesn’t prevent a fuzzy head if you have almost a whole bottle to yourself 🤪 they are definitely less saccharine and gives an amateur wine taster like me the perception that these are better cleaner tasting wines. Both the bottles we had- Libamo (an orange wine), de facto (a rose wine) were easy on the palate, delightfully refreshing yet deep.

As for the food at RVLT I’d also like to provide a balanced view. While I found it a slight rip off to pay $30 for pieces of nuggets cos MacDonald’s version satisfies my self proclaimed simple palate; the cure Spanish sardines with tangy salsa verde were so delightful to have.

Also the seaweed butter with faultless slices of house made sourdough was ingenious. An after thought was that the chef here clearly loves Mac Donald’s because I couldnt help but think of seaweed shaker; that said this starter was in a way better league of its own.

For the mains I preferred the spaghetti chitarra to the culurgiones, the latter’s thin pasta skin was commendable but the carb on carb of pasta and taro did not work for me. Instead the spaghetti chittara had a nice assortment of premium sea produce- caviar, hotaru-iku and monkfish liver.

Overall, I found fish/ seafood produce the strong suit of Ishonomaki, evident in the Aburi fish or Unagi we had in our makis. My grilled yakitori and pork belly was slightly tough but still chunky and tasty, while the foie gras in our maki was stodgy compared to what I was familiar with.

If I were to return, it would be for their strong suit both raw and cooked, also selected makis and that means skipping the udon and porridge we tried.

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Overall, I found fish/ seafood produce the strong suit of Ishonomaki, evident in the Aburi fish or Unagi we had in our makis, also refer to previous good looking bowl of Uni and Ikura/ resplendent platter of sashimi. My grilled yakitori and pork belly was slightly tough but still chunky and tasty, while the foie gras in our maki was stodgy compared to what I was familiar with.

If I were to return, it would be for their strong suit both raw and cooked, also selected makis and that means skipping the udon and porridge we tried.

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Overall, I found fish/ seafood produce the strong suit of Ishonomaki, evident in the Aburi fish or Unagi we had in our makis, also this good looking bowl of Uni and Ikura. My grilled yakitori and pork belly was slightly tough but still chunky and tasty, while the foie gras in our maki was stodgy compared to what I was familiar with.

If I were to return, it would be for their strong suit both raw and cooked, also selected makis and that means skipping the udon and porridge we tried.

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If this resplendent platter of sashimi is not enticing, one must really detest raw food. That is definitely the exact opposite description of my family as we love our sashimi. Of this beauty, my favourite out of the lot was the smooth Uni here that had a pleasant, even subtly sweet, aftertaste; warrant this was the first time I had Uni. Next, while the usual fatty tuna, yellowtail were all fresh I didn’t find them the best I’ve had.

Overall, I still found fish/ seafood produce the strong suit of Ishonomaki, evident even in the Aburi fish or Unagi we had in our makis. My grilled yakitori and pork belly was slightly tough but still chunky and tasty, while the foie gras in our maki was stodgy compared to what I was familiar with.

If I were to return, it would be for their strong suit both raw and cooked, also selected makis and that means skipping the udon and porridge we tried.

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A very belated post on a celebratory meal to conclude 2020. The chosen destination? A sensationalised F&B outlet co-owned by a radio DJ personnel, as we learnt. But food and taste comes first, and out of the 4 small sides 3 big plates we had there were clear favourites while others came short of being spectacular.

The table’s favourite was the Sakura Pork Ribs, coming in a fancy Chinese claypot, made of earthenware? I’m too amateur to tell. Regardless it housed large ribs with fall off the bone tender meat - good enough that it becomes a sin to have leftovers.
My next favourite would be the Begedil and Karaage. Given that it is difficult to go wrong with fried food, the former was a premium edition with delicious beef stuffing of the potato snack I was introduced to when grabbing lunch with my Muslim colleagues around our office. The latter is a straightforward favourite done well as expected given the price point 😬

Other dishes we had: the “Hangover” Stew and Iberico Red Curry was too salty for my colleagues palate but favor filled for me, instead I was dismayed by the tough Iberico meat- wasn’t this a premium cut that should deliver?

We also had the Madai Coconut Ceviche (which I found hard to appreciate but tasty nonetheless) and the tiger prawn ramen (which was good but a reminder that Izy Fook is not a ramen speciality store which we were a dime of a dozen on our little red dot).

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A very belated post on a celebratory meal to conclude 2020. The chosen destination? A sensationalised F&B outlet co-owned by a radio DJ personnel, as we learnt. But food and taste comes first, and out of the 4 small sides 3 big plates we had there were clear favourites while others came short of being spectacular.

The table’s favourite was the Sakura Pork Ribs, coming in a fancy Chinese claypot, made of earthenware? I’m too amateur to tell. Regardless it housed large ribs with fall off the bone tender meat - good enough that it becomes a sin to have leftovers.
My next favourite would be the Begedil and Karaage. Given that it is difficult to go wrong with fried food, the former was a premium edition with delicious beef stuffing of the potato snack I was introduced to when grabbing lunch with my Muslim colleagues around our office. The latter is a straightforward favourite done well as expected given the price point 😬

Other dishes we had: the “Hangover” Stew and Iberico Red Curry was too salty for my colleagues palate but favor filled for me, instead I was dismayed by the tough Iberico meat- wasn’t this a premium cut that should deliver?

We also had the Madai Coconut Ceviche (which I found hard to appreciate but tasty nonetheless) and the tiger prawn ramen (which was good but a reminder that Izy Fook is not a ramen speciality store which we were a dime of a dozen on our little red dot).

2 Likes

A very belated post on a celebratory meal to conclude 2020. The chosen destination? A sensationalised F&B outlet co-owned by a radio DJ personnel, as we learnt. But food and taste comes first, and out of the 4 small sides 3 big plates we had there were clear favourites while others came short of being spectacular.

The table’s favourite was the Sakura Pork Ribs, coming in a fancy Chinese claypot, made of earthenware? I’m too amateur to tell. Regardless it housed large ribs with fall off the bone tender meat - good enough that it becomes a sin to have leftovers.
My next favourite would be the Begedil and Karaage. Given that it is difficult to go wrong with fried food, the former was a premium edition with delicious beef stuffing of the potato snack I was introduced to when grabbing lunch with my Muslim colleagues around our office. The latter is a straightforward favourite done well as expected given the price point 😬

Other dishes we had: the “Hangover” Stew and Iberico Red Curry was too salty for my colleagues palate but favor filled for me, instead I was dismayed by the tough Iberico meat- wasn’t this a premium cut that should deliver?

We also had the Madai Coconut Ceviche (which I found hard to appreciate but tasty nonetheless) and the tiger prawn ramen (which was good but a reminder that Izy Fook is not a ramen speciality store which we were a dime of a dozen on our little red dot).

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Christmas means festivity gathering which started in the 2nd week of December for me.
Thanks to Burppler Xing Wei’s reliable recommendation we had popiah and Ngo Hiang from this food establishment for one of our house parties.

I might not have had crunchier and fresher stewed radish filling for a popiah, which since is a main element of popiah makes this one of the best popiahs I’ve had.

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The weekends have been enjoyable as of late #3- and the apex had to Dad’s birthday celebration at Spago. We celebrate birthdays at nice place yearly but far and few of such birthday meals matches up to the one we had at Spago- which makes me grateful since this was Dad’s big 60th birthday ✨

The sweet gesture of a hand signed birthday card was just one of the evidence of excellent service here, but not without excellent food too- what more could one ask for?

Most items warrant their own attention, sadly I have no flattering picture of all of them with the. excuse of poor lighting within the restaurant’s beautiful premises.
For the starters, you’d read all about the “Kaya” Toast which is an ingenious creation of foie gras mousse infused with espresso and the actual prime cut of duck liver. My favourite was the Pumpkin Agnolotti that was rapt - the soft pasta shells and flawlessly smooth pumpkin purée, excellente!

The decision to share the hefty Cote de Bouef and Iberico Pork Mains was wise as we could savor the premium meat cuts without feeling over-satiated. The 3 cheese mashed potatoes that came as a side to the Cote de Bouef felt like an all out stunner to complement the already gratifying meat cut. Beyond the cheese string pull you’d witness when the side is plated, this was the best sort of luxurious mash potatoes you’d ever have or at least I’d ever had.

To end off with dessert, we had a celebratory salted caramel soufflé and chef’s complimentary carrot cake as we sojourned toward the bar area. There is always room for impeccable dessert- neatly encapsulates dessert time when we polished each dessert clean over conversations.

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Eat to live, live to eat. Alternating between the 2 all day err day?

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