Feast For Occasions

With quite some liberty to live to eat on the weekends recently - it feels like we are on a “streak” to clock different les amis food group concept #2

I fell in love with the concept of tapas from my first trip to Spain- you see as a small eater who loves variety tapas are everything ✨
Also with a group of people you get to share many dishes and almost everything we had that night was good in its own rights.
Probably my favourite had to be the chunky foie gras in lovely execution with onion chutney and caramelised green apple, but the Huevos Estrellados Con Paatatas Paja Chorizo, Pimento Del Piquillo y Champinones was another must order hot tapas to try. In my dining companion’s words, I didn’t know fried egg could be concocted/made this good.
The patatas brava here were crisp potato chunks doused in generous amount of aioli and bravas sauce and we also shared a refreshing lettuce salad with white tuna belly, spanish salchichón & lomo ibérico. What we most probably would not order again was the mixed iberico platter for mum was really only interested in the jamon iberico and not other Spanish cured meat (blame my oversight).

You could hardly shy away from getting paella as a main at a Spanish restaurant so we had the squid ink paella with a good treat of seafood, but what I loved was the Cheek De Carne a la Brasa. The soft beef cheeks in a flawless Tempranillo reduction sauce was “take my money” worthy because it took the bread and butter combination of red wine and beef to a new level.

With quite some liberty to live to eat on the weekends recently - it feels like we are on a “streak” to clock different les amis food group concept #2

I fell in love with the concept of tapas from my first trip to Spain- you see as a small eater who loves variety tapas are everything ✨
Also with a group of people you get to share many dishes and almost everything we had that night was good in its own rights.
Probably my favourite had to be the chunky foie gras in lovely execution with onion chutney and caramelised green apple, but the Huevos Estrellados Con Paatatas Paja Chorizo, Pimento Del Piquillo y Champinones was another must order hot tapas to try. In my dining companion’s words, I didn’t know fried egg could be concocted/made this good.
The patatas brava here were crisp potato chunks doused in generous amount of aioli and bravas sauce and we also shared a refreshing lettuce salad with white tuna belly, spanish salchichón & lomo ibérico. What we most probably would not order again was the mixed iberico platter for mum was really only interested in the jamon iberico and not other Spanish cured meat (blame my oversight).

You could hardly shy away from getting paella as a main at a Spanish restaurant so we had the squid ink paella with a good treat of seafood, but what I loved was the Cheek De Carne a la Brasa. The soft beef cheeks in a flawless Tempranillo reduction sauce was “take my money” worthy because it took the bread and butter combination of red wine and beef to a new level.

With quite some liberty to live to eat on the weekends recently - it feels like we are on a “streak” to clock different les amis food group concept #2

I fell in love with the concept of tapas from my first trip to Spain- you see as a small eater who loves variety tapas are everything ✨
Also with a group of people you get to share many dishes and almost everything we had that night was good in its own rights.
Probably my favourite had to be the chunky foie gras in lovely execution with onion chutney and caramelised green apple, but the Huevos Estrellados Con Paatatas Paja Chorizo, Pimento Del Piquillo y Champinones was another must order hot tapas to try. In my dining companion’s words, I didn’t know fried egg could be concocted/made this good.
The patatas brava here were crisp potato chunks doused in generous amount of aioli and bravas sauce and we also shared a refreshing lettuce salad with white tuna belly, spanish salchichón & lomo ibérico. What we most probably would not order again was the mixed iberico platter for mum was really only interested in the jamon iberico and not other Spanish cured meat (blame my oversight).

You could hardly shy away from getting paella as a main at a Spanish restaurant so we had the squid ink paella with a good treat of seafood, but what I loved was the Cheek De Carne a la Brasa. The soft beef cheeks in a flawless Tempranillo reduction sauce was “take my money” worthy because it took the bread and butter combination of red wine and beef to a new level.

With quite some liberty to live to eat on the weekends recently - it feels like we are on a “streak” to clock different les amis food group concept #2

I fell in love with the concept of tapas from my first trip to Spain- you see as a small eater who loves variety tapas are everything ✨
Also with a group of people you get to share many dishes and almost everything we had that night was good in its own rights.
Probably my favourite had to be the chunky foie gras in lovely execution with onion chutney and caramelised green apple, but the Huevos Estrellados Con Paatatas Paja Chorizo, Pimento Del Piquillo y Champinones was another must order hot tapas to try. In my dining companion’s words, I didn’t know fried egg could be concocted/made this good.
The patatas brava here were crisp potato chunks doused in generous amount of aioli and bravas sauce and we also shared a refreshing lettuce salad with white tuna belly, spanish salchichón & lomo ibérico. What we most probably would not order again was the mixed iberico platter for mum was really only interested in the jamon iberico and not other Spanish cured meat (blame my oversight).

You could hardly shy away from getting paella as a main at a Spanish restaurant so we had the squid ink paella with a good treat of seafood, but what I loved was the Cheek De Carne a la Brasa. The soft beef cheeks in a flawless Tempranillo reduction sauce was “take my money” worthy because it took the bread and butter combination of red wine and beef to a new level.

With quite some liberty to live to eat on the weekends recently - it feels like we are on a “streak” to clock different les amis food group concept #2

I fell in love with the concept of tapas from my first trip to Spain- you see as a small eater who loves variety tapas are everything ✨
Also with a group of people you get to share many dishes and almost everything we had that night was good in its own rights.
Probably my favourite had to be the chunky foie gras in lovely execution with onion chutney and caramelised green apple, but the Huevos Estrellados Con Paatatas Paja Chorizo, Pimento Del Piquillo y Champinones was another must order hot tapas to try. In my dining companion’s words, I didn’t know fried egg could be concocted/made this good.
The patatas brava here were crisp potato chunks doused in generous amount of aioli and bravas sauce and we also shared a refreshing lettuce salad with white tuna belly, spanish salchichón & lomo ibérico. What we most probably would not order again was the mixed iberico platter for mum was really only interested in the jamon iberico and not other Spanish cured meat (blame my oversight).

You could hardly shy away from getting paella as a main at a Spanish restaurant so we had the squid ink paella with a good treat of seafood, but what I loved was the Cheek De Carne a la Brasa. The soft beef cheeks in a flawless Tempranillo reduction sauce was “take my money” worthy because it took the bread and butter combination of red wine and beef to a new level.

With quite some liberty to live to eat on the weekends recently - it feels like we are on a “streak” to clock different les amis food group concept #2

I fell in love with the concept of tapas from my first trip to Spain- you see as a small eater who loves variety tapas are everything ✨
Also with a group of people you get to share many dishes and almost everything we had that night was good in its own rights.
Probably my favourite had to be the chunky foie gras in lovely execution with onion chutney and caramelised green apple, but the Huevos Estrellados Con Paatatas Paja Chorizo, Pimento Del Piquillo y Champinones was another must order hot tapas to try. In my dining companion’s words, I didn’t know fried egg could be concocted/made this good.
The patatas brava here were crisp potato chunks doused in generous amount of aioli and bravas sauce and we also shared a refreshing lettuce salad with white tuna belly, spanish salchichón & lomo ibérico. What we most probably would not order again was the mixed iberico platter for mum was really only interested in the jamon iberico and not other Spanish cured meat (blame my oversight).

You could hardly shy away from getting paella as a main at a Spanish restaurant so we had the squid ink paella with a good treat of seafood, but what I loved was the Cheek De Carne a la Brasa. The soft beef cheeks in a flawless Tempranillo reduction sauce was “take my money” worthy because it took the bread and butter combination of red wine and beef to a new level.

My love for great pizzas started right here a decade ago when the restaurant first graced our shores. I remember telling everyone how I had the best pizzas in Singapore and fast forward 10 years later I might still say the same. With a lot more knowledge of Osteria Mozza and the lady behind it Nancy Silverton thanks to Netflix, being able to dine here again for a joyous occasion like Father’s Day just etches Osteria Mozza deeper in my heart.

Last, as a result of being late, to the lunch table, my first bite starts with a refreshing bite of the chicken salad that makes chicken breast delicious. As I was famished, I mistook the meat for a crustacean meat for split seconds- imagine the chops of being able to make chicken breast have a texture like crab/ lobster.

The pizza crust here is still my favourite, crisp with pockets of air bubbles from well fermented dough. 3 pizzas easily polished by 5, we had the meat lovers for all the Italian meat cuts you can get; Alla Benno which puts all Hawaiian pizzas in their humble probably defeated places. The last was the Funghi Misti for the poser vegetarian individuals in the family aka mum and I.

Beyond the pizzas, we had solid mains of the Westholme Wagyu Tagliata and Duck Ragu. The former was premium cut done right with a side of arugula/ rucola, parmigiana reggiano cheese shavings and balsamic. Latter of freshly made maltagliati tossed in comforting duck ragu.

Because I was late and had no part in ordering from the menu, I tell myself I have to come back for the mozzarella bar🙃

My love for great pizzas started right here a decade ago when the restaurant first graced our shores. I remember telling everyone how I had the best pizzas in Singapore and fast forward 10 years later I might still say the same. With a lot more knowledge of Osteria Mozza and the lady behind it Nancy Silverton thanks to Netflix, being able to dine here again for a joyous occasion like Father’s Day just etches Osteria Mozza deeper in my heart.

Last, as a result of being late, to the lunch table, my first bite starts with a refreshing bite of the chicken salad that makes chicken breast delicious. As I was famished, I mistook the meat for a crustacean meat for split seconds- imagine the chops of being able to make chicken breast have a texture like crab/ lobster.

The pizza crust here is still my favourite, crisp with pockets of air bubbles from well fermented dough. 3 pizzas easily polished by 5, we had the meat lovers for all the Italian meat cuts you can get; Alla Benno which puts all Hawaiian pizzas in their humble probably defeated places. The last was the Funghi Misti for the poser vegetarian individuals in the family aka mum and I.

Beyond the pizzas, we had solid mains of the Westholme Wagyu Tagliata and Duck Ragu. The former was premium cut done right with a side of arugula/ rucola, parmigiana reggiano cheese shavings and balsamic. Latter of freshly made maltagliati tossed in comforting duck ragu.

Because I was late and had no part in ordering from the menu, I tell myself I have to come back for the mozzarella bar🙃

My love for great pizzas started right here a decade ago when the restaurant first graced our shores. I remember telling everyone how I had the best pizzas in Singapore and fast forward 10 years later I might still say the same. With a lot more knowledge of Osteria Mozza and the lady behind it Nancy Silverton thanks to Netflix, being able to dine here again for a joyous occasion like Father’s Day just etches Osteria Mozza deeper in my heart.

Last, as a result of being late, to the lunch table, my first bite starts with a refreshing bite of the chicken salad that makes chicken breast delicious. As I was famished, I mistook the meat for a crustacean meat for split seconds- imagine the chops of being able to make chicken breast have a texture like crab/ lobster.

The pizza crust here is still my favourite, crisp with pockets of air bubbles from well fermented dough. 3 pizzas easily polished by 5, we had the meat lovers for all the Italian meat cuts you can get; Alla Benno which puts all Hawaiian pizzas in their humble probably defeated places. The last was the Funghi Misti for the poser vegetarian individuals in the family aka mum and I.

Beyond the pizzas, we had solid mains of the Westholme Wagyu Tagliata and Duck Ragu. The former was premium cut done right with a side of arugula/ rucola, parmigiana reggiano cheese shavings and balsamic. Latter of freshly made maltagliati tossed in comforting duck ragu.

Because I was late and had no part in ordering from the menu, I tell myself I have to come back for the mozzarella bar🙃

I wondered if the practice of treating to yourself to nice meals every other Friday was a consequence of having a corporate job… but regardless I was happy to find myself sipping on a smooth kaffir pisco sour and digging into a variety of seafood dishes at Marcy’s.
Expect an almost theatrical setting and patterned crockery that oddly reminded me of Alice in the wonderland for some reason.
For the food itself, i’d coined all we tried as dishes with well meaning flavors mainly from the different sauces, be it the umami butter of the crab toast, Coconut Leche Tigre in the Hokkaido scallop; and even the savoury thick bisque like sauce of the rigatoni. Marcy’s also does not skim on giving you more than enough seafood though expectantly for the prices you pay. Overall, the place is worth visiting for its ambience, then reliable food and drinks.

I wondered if the practice of treating to yourself to nice meals every other Friday was a consequence of having a corporate job… but regardless I was happy to find myself sipping on a smooth kaffir pisco sour and digging into a variety of seafood dishes at Marcy’s.
Expect an almost theatrical setting and patterned crockery that oddly reminded me of Alice in the wonderland for some reason.
For the food itself, i’d coined all we tried as dishes with well meaning flavors mainly from the different sauces, be it the umami butter of the crab toast, Coconut Leche Tigre in the Hokkaido scallop; and even the savoury thick bisque like sauce of the rigatoni. Marcy’s also does not skim on giving you more than enough seafood though expectantly for the prices you pay. Overall, the place is worth visiting for its ambience, then reliable food and drinks.

I wondered if the practice of treating to yourself to nice meals every other Friday was a consequence of having a corporate job… but regardless I was happy to find myself sipping on a smooth kaffir pisco sour and digging into a variety of seafood dishes at Marcy’s.
Expect an almost theatrical setting and patterned crockery that oddly reminded me of Alice in the wonderland for some reason.
For the food itself, i’d coined all we tried as dishes with well meaning flavors mainly from the different sauces, be it the umami butter of the crab toast, Coconut Leche Tigre in the Hokkaido scallop; and even the savoury thick bisque like sauce of the rigatoni. Marcy’s also does not skim on giving you more than enough seafood though expectantly for the prices you pay. Overall, the place is worth visiting for its ambience, then reliable food and drinks.