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Featuring Ningxia Night Market 寧夏夜市, Oddies Foodies, Dead Man Espresso, The Alkaff Mansion, Hua Mei Bak Kut Teh (華美), Ryan's Grocery (Bukit Timah), Gold Mine, Nakatani Restaurant, La Régalade, Ellsworth
Justin Teo
Justin Teo

An extended selection of bentos are now available for orders online, including signature dishes from Jade restaurant and specials from The Fullerton Hotel.
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Pictured in the cover photo is their Signature Appetizers ($28), featuring Kurobuta Pork and Crab Meat Ngoh Hiang, and Kong Bak Pau. The ngoh hiang is not the usual - it uses kurobuta pork and crab meat. Flavours are delicate, with minimal use of fillers, so every bite was full of the authentic flavours of the premium ingredients.
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In the second photo is Wok-Fried Sweet and Sour Omnipork Vegan Meat ($26) with Seasonal Vegetables, Chinese Mushrooms, and Jasmine Rice. It's our 咕噜肉, but using plant-based meat.
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In the third photo is Western Fiesta ($40), with Organic Greens Salad with Cucumber, Cherry Tomato and Balsamic Dressing; Braised Grass-Fed Oxtail with Seasonal Vegetables, Potato Mousseline and Red Wine Sauce; and Signature Fullerton Chocolate Cake. The oxtail was very tender. And being grass-fed, the beef has a full flavour.
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In the last photo is the Traditional-Style Sautéed Boston Lobster ($39) with X.O. Chilli Sauce, Egg Noodles and Stir-Fried Seasonal Vegetables. You may refer to my post on 8 June for my opinion of it.
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These can be purchased via their online platform: ‪shop.fullertonhotels.com‬.

Spring is short, but Keyaki's Spring Menu is even shorter. Two weeks after its launch, Circuit Breaker was announced and the menu had to be suspended.
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But they're reopening soon. As we wonder what menu they'll serve be, I'm thinking of sharing with you the Spring Menu I had at Keyaki, for a glimpse into what we can expect for the Summer Kaiseki. It's a delicious and elegant dinner that I would like to share about. 🔸
Pictured: tomezara, which is soy miso marinated Australian wagyu grilled and wrapped in a leaf.

This new bistro Kingdom of Belgians (KOB) is by Chef Emmanuel Stroobant, who is behind two Michelin-starred fine dining concepts Saint Pierre and Shoukouwa Sushi Restaurant. Together with his Head Chef Jess Chai, an alumnus of Brussels Sprouts, the team has launched a menu of classic Belgium specialties.
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Pictured in the cover is KOB’s signature waffles. These Liege-style waffles uses yeast-leavened batter, promising a crisp exterior and soft center. There are six flavours, including Fluffy and Wild with blue cheese lovers; Salty Tease which is our much-loved salted egg; and For The Love Of Yuzu, one with yuzu and chocolate.
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In the second photo is an all-in-one meal, the four-course Bento Box ($39.90), featuring a traditional Gray Shrimp, stuffed in a cold tomato (Belgian summer classic); Filet Americain (a steak tartare served with a side of milk bread); Potato Salad; and Grandma’s Chocolate Brownie. No need to worry about this getting cold after being delivered, because this bento is best enjoyed cold and do not require reheating.

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This is in celebration and support for our talented local musicians for the evening, and last concert was with Alemay Fernandez, Chok Kerong and Richard Jackson.
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Moreover, Harry's is delivering islandwide, with 20% off all food orders. Orders can be made via http://harrys.com.sg/order-online, for that much needed guilty indulgence!
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📸: @harryssingapore

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Rice dumpling from a master. Chef Cheung said each year, Summer Pavilion only sells one type of dumplings, and it's the traditional Cantonese dumplings.
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There's a wonderful mix of ingredients in it, including Roast Duck, Roast Pork, Dried Scallop, Dried Shrimp, Salted Egg Yolk, Mushroom, Lotus Seed, Chestnut, and Green Bean, as I read from the description.
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But what they don't tell you in the description, is how wonderfully made the rice is. It's soft, yet tightly packed, and not too wet. It's well-flavoured, very 入味. And dumplings came with a scallion oil sauce, Chef Cheung said it's optional to go with the dumplings, but it added the fragrance to the dumplings, achieving 色香味 simultaneously. So good.

So fine, so delicate. I've never had a black tea with such floral aroma and taste that's this delicate and sweet. It's has the elegance of a green tea, with the strength of black. Quite an eye opener for me.
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First flush harvests are first blooms of delicate buds that have been left untouched for months. It's nourished during winter, and freshly bloomed in spring, when it's harvested. Which explains why while Darjeeling is a black tea, it has a bright olive hue (swipe for photo of leaves)
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TWG serves a variety of such Darjeeling First Flush Harvests, from Phuguri, Puttabong, or Orange Valley, each with nuances in aroma, taste, strength and complexity. Of special mention is the Darjeeling First Flush 2020 Haute Couture Tea Collection, which smells of fresh and floral leaves with hints of fruits. It's sweet and smooth, without any astringency.

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The Traditional Jumbo Dumpling ($33.80) is the showstopper for Hai Tien Lo's dumpling offerings this year, generously filled with
pork belly, Japanese mushrooms, dried
scallops, and a salted egg yolk.
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But I like their new Grain Dumpling with Cordyceps Flowers ($8.80) for a tasty dose of nourishing delicacy comprising green beans, black sesame, barley, corn, and peanuts. It's a wonderful mix of textures, and it's the sweet Cordyceps Flowers that stood out among the ingredients.
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They are also offering the Cantonese Pork Dumpling ($13.80) featuring pork belly, salted egg yolk and green beans. It's a classic.
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25% off with promo code "TAKEAWAY25". Self-collection and delivery are available from 11:30am to 10:00pm via drive-through
at Pan Pacific Singapore’s main entrance driveway. For enquiries, call 6826 8240 or email dining.ppsin@panpacific.com.

Last evening I posted about this Father's Day Meal that was modern, yet it satisfied the whole family with local and Asian flavours that we are familiar with. This post shows the close up photos of the dishes, and I'll talk about some of the notable ones.
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(Cover Photo) VU’s Seafood Platter - Outstanding. I liked the grilled smokiness of the prawns, and the sweetness in the white butter sauce due to the use of fish bones. Fresh seafood in a creamy sauce that didn't feel overly rich.
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(Second Photo) Hamachi Sashimi. No wasabi, and it was not necessary. Instead, it's refreshed by pomelo, and kaffir lime in the shoyu dressing. Fresh buttery flavours of hamachi with these citrus elements to refresh it. And it was the prettiest dish of the lot, having travelled well in ice-insulated packs for delivery.
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(Third Photo) Grilled Octopus. While it sounds funky with pineapple gohujang sauce, the taste is actually familiar and something close to our hearts. To me, it's like the sweet and sour sauce in our "ko lo yok", with nuances of innovative flavours. Love it.
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(Fourth Photo) Spiced Duck Breast. Cooked medium rare with pink centre, it's like a French dish but layered heavily with Asian influences such as yogurt pesto cucumber to refresh the rich peanut poultry jus served with the duck.
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Swipe to the last photo for the full menu, and refer to my IG stories for each dishes.
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📸: @1vurestaurant

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I cooked and plated this myself, I hope I did ok.
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That's the fun part about Zafferano's DIY menu, where Chef Andrea will include all necessary ingredients and sauces, and it's easy to simply heat up the sauces in a pot of boiling water or in the oven, according to the instructions he gives in scroll that came with the ingredients. He'll even include edible flowers and cress for decoration, and that's the game changer when it comes to plating.
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In this pack, you'll receive Chef Andrea's house-made tagliolini pasta, poached half Canadian lobster, a special tomato/lobster sauce, and edible flowers/cress for decoration. You won't go wrong, I can't cook and I think my pasta still tasted good, cos most of the work has been done by Chef Andrea and team.

I just had the best menu that impressed my whole family for a Father's Day dinner. This is a dinner that fixed a dilemma - I like something modern and progressive, something unusual, yet I yearned for comforting Asian flavours that are emotive. This meal was innovative yet satisfying the whole family with local and Asian flavours that we are familiar with.
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If there's someone who can pull this off, it's Chef Ace, a Singaporean Chef who has cut his teeth at some of the best Michelin-starred restaurants in Asia and Singapore. That includes Flowerchild Restaurant in Seoul, and some modern European restaurants in Singapore such as the 3-Michelin-starred Les Amis, Pollen, and Bacchanalia. He also opened and co-owned Restaurant Ards, a modern Asian fine dining restaurant.
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At 1-V:U, Chef Ace presents his creative and geo-focused culinary programme influenced by flavours across Southeast and Northeast Asia. So expect bold and progressive take on North-East Asian cuisine in the restaurant’s Communal Menu.
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This Father's Day, expect such signature from Chef Ace too, a modern cuisine with Asian flavours, delivered to your home. It was a meal that impressed, and a meal to remember.
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Swipe for the full menu, and refer to my IG stories (I'll upload them at around 10pm tonight) for each dishes. I'll describe each dish in more detail in a subsequent post too.
📸: @1vurestaurant

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Another bento set of good value from Gyu Bar. Gyu Bar uses premium wagyu which is buttery and rich, especially when paired with Hokkaido uni. Yet this bento tasted rather refreshing due to the use of ikura, tamago yaki, and Japanese cucumbers in the bento.
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They are selling this at a promotional price at only $48 if you order direct from the restaurant. You can order this from Gyu Bar website, or whatsapp 9150 3164 to send in your orders.
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Besides this, they also have the Sukiyaki with Truffles (real shaved truffles, no truffle oil), and Wagyu Foie Gras Bento (richest bento of the three, beef grilled yakiniku style), all for $48 each if you order direct from Gyu Bar.

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That classy Italian restaurant on the top floor of Ocea Financial Centre will now bring the Italian dining experience to your home. Chef @andrea.chef.depaola and team did that for us last evening, perfect for a Friday evening date night at home.
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We started with House-Made Rosemary Focaccia ($6), just like how we always start with bread in fine dining restaurants, before going on to our starter of a clean tasting Pan-seared Foie Gras, Apricot Chutney and Mustard Jus ($18, two slabs).
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Then we move on to a House-Made Pumpkin Ravioli with Butter, Sage, and Hazelnut ($18), where smooth pumpkin puree is cradled gently within soft ravioli skin. Our main course of Braised Wagyu Beef Short Ribs, Celeriac Puree ($44 + $12 for Green Asparagus) was unbelievably tender, with wagyu that came with a floral beefiness.
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For pasta, we had Pappardelle Pasta with Black Angus Beef Bolognese ($20) came with housemade pasta texture that was velvety smooth and soft.
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To round off the meal with desserts, we had a soft-like-clouds Buffalo Mozzarella Soft Cheesecake ($12) and a Classic Tiramisu ($12). If you'll order only one dessert, like it be the cheesecake (exceptional), even though the Tiramisu is the best among all eight tiramisus I've had during this CB.
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To order, tap on the link in the bio of @zafferanosg. [Gift] #zafferano #foodphotography #fujixh1 #exploresingapore #burpple #singaporeinsiders #eatoutsg #foodiegram #sgfood #foodsg #instasg #foodstagram #instafood #instafood_sg #hungrygowhere #cafesg #foodgasm #sgfoodblogger #vscofood #sgig #cafehoppingsg #stfoodtrending #sgjapanesefood #sgdinner #italianfood #italinfoodsg #foiegras #finediningsg #finedininglovers #savefnbsg

I started my IG @i_post_for_love with a passion for writing honest independent reviews. It still is.

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