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From Sushi Jin, this features Australian angus beef, tender and juicy and succulent with bold meaty savoury salty flavour, over a base of fluffy white rice with mild grainy sweet flavour.
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A drizzle of shio kombu / salted kelp seaweed, truffle oil, yakiniku sauce, truffle shoyu / truffle soy sauce, and a wobbly onsen egg enhance the dish.
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Mix everything together, and you get bold meaty sweet salty savoury eggy flavour.
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Completed with a warm miso soup with earthy sweet savoury flavour.
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SOCIEATY By Les Amis Group
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From Mui Kee Congee, this is thickly sliced and edible in its raw state with a drizzle of lime juice.
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The amberjack fish is so clean-tasting and fresh, tender with a light chew, and has mild sweet savoury flavour.
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SOCIEATY By Les Amis Group
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From Peperoni Pizzeria, we chose the Classico Funghi, and the Speciale Prosciutto Crudo Di Parma, with an additional egg on top.
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Served on a chewy stretched pizza base coated with passata / tomato puree, which has bright bready vegetal sweet flavour.
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The toppings of bouncy mushrooms (button and straw), crisp rocket leaves / arugula, chewy prosciutto crudo di parma / parma ham, wobbly egg, and stringy cheese (mozzarella, cheddar), combines for a bold vegetal earthy bitter sweet meaty savoury salty eggy cheesy flavour. Yum.
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SOCIEATY By Les Amis Group
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From Nam Nam Noodle Bar, this features a crisp airy batter, enveloping a yummy filling of minced pork, shredded carrots, black fungus / wood ear fungus, glass vermicelli noodles, and bean sprouts.
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Crackling with a juicy crunch, the aromatic fragrance wafts out when bit, then you get the vegetal meaty savoury salty sweet earthy flavour within.
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Served with sticky Thai chili sauce which has sweet spicy flavour.
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SOCIEATY By Les Amis Group
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From Lemak Boys, the base nasi lemak features fluffy short-grain rice infused with coconut milk, resulting in a fragrant earthy grainy sweet flavour.
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The anticipated chicken drumstick was juicy and tender, with bold sweet savoury spice flavour to the marinated chicken meat.
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The soft egg omelette is studded with spring onions, and holds good eggy vegetal sweet savoury flavour.
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The bouncy otah made from spice marinated fish paste has bold spicy sweet savoury flavour.
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There's juicy cucumber with vegetal sweet flavour, crunchy roasted peanuts with salty nutty flavour, and crisp fried anchovies with savoury salty flavour.
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Finished with a dollop of sambal belacan, with bright sweet spicy flavour.
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SOCIEATY By Les Amis Group
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From Mui Kee Congee, this is a hearty, comforting, soulful bowl of goodness.
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The thick rice congee is almost creamy, with grainy sweet flavour.
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Garnished with tender pork lean meat with savoury meaty flavour, and soft flaky parrot fish fillets with sweet savoury flavour.
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Some crisp lettuce and spring onions with vegetal sweet flavour round out the dish.
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SOCIEATY By Les Amis Group
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From Mui Kee Congee comes this lovely traditional appetizer.
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The bouncy soft century eggs have deep earthy sweet eggy flavour, and the pairing of crisp pickled ginger lends a sharp tangy zesty sour herbal spice flavour.
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SOCIEATY By Les Amis Group
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A seasonal tart created in partnership with the tourism board for Chiba prefecture, Japan.
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This was designed to celebrate the beni haruka satsumaimo varietal of sweet potato.
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It features mashed beni haruka satsumaimo sweet potato, topped with sweet potato mousse, covered with maple syrup flavoured meringue, in a butter tart shell garnished with a white chocolate chip snowflake.
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With textures of crumbly, creamy, crunchy, crisp, and mellow flavours of earthy honeyed sweet savoury milky nutty, this was surprising for its more pronounced chestnut-like notes.
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Tarte By Cheryl Koh
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A seasonal tart created in partnership with The Fullerton Hotel Singapore.
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This was designed to enrich the dining experience of the hotel's guests, drawing on the rich history and heritage of the Fullerton buildings for inspiration.
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It features the quintessential Chinese New Year treat in an elevated form, with fresh Sarawak pineapple slices on roasted pineapple compote, in a butter tart shell garnished with a rambutan and gold leaf.
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With textures of crumbly, sticky, juicy, tender, and bright flavours of fruity sweet smoky, this definitely sets a festive mood.
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Tarte By Cheryl Koh
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This features fresh pandan / screwpine leaf curd, on coconut frangipane (almond-flavoured pastry cream), in a butter tart shell garnished with toasted dessicated coconut and pandan / screwpine leaf cream.
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With textures of crumbly, soft, chewy, creamy, and comforting flavours of floral earthy sweet nutty smoky, this reminded me of that classic Singaporean breakfast - kaya toast.
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Tarte By Cheryl Koh
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A seasonal tart created in collaboration with Shangri-La Hotel Singapore to celebrate the reopening of their Tower Wing.
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This is their reinterpretation of the iconic German / Bavarian cake.
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It features 66% Mexique dark chocolate ganache, milk chocolate cream, dark chocolate mousse, kirsch-marinated Morello cherries, and a cherry jelly core, in a dark chocolate tart shell garnished with chocolate shavings.
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With textures of crumbly, soft, gelatinous, chewy, wispy, juicy, and bold flavours of boozy chocolatey sweet bitter sour fruity, this was pure indulgent delight.
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Especially love the kick of the liqueur.
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Tarte By Cheryl Koh
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This is a house special, featuring thinly sliced brinjal, caramelised with corn starch, then tossed with kaffir lime leaves, curry leaves, calamansi lime juice, and dried red chili.
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With a satisfying crispy texture and robust vegetal sweet sour spicy flavour, this appetizer makes for a great drinking snack.
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New Ubin Seafood
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