Eat And Merry At Night

Eat And Merry At Night

Bars and Izakaya.. Eat, drink and be merry in the evenings and after dark.
Justin Teo
Justin Teo

I've decided that I'll always order this whenever I visit Burnt Ends. While they do not necessarily use the most expensive ingredients, they've a way of making those ingredients shine in their amazing dishes.
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These crab legs are premium - the flesh within are juicy, tender, and sweet, and they'll would be good even on its own. But to make things even better, these crab legs came with garlic butter sauces that complemented the fresh crab legs perfectly.
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At $98 for two large legs, it's one of their more value for money dishes, considering that their bite-sized steak frites and quail eggs go for $38 and $15 respectively.

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You've tried dry-aged, wet-aged, and even snow-aged beef. Have you tried one which is sake-aged? A cloth is soaked in sake, wrapped around the USDA prime, then rested in their dry-aging fridge for 60 days. At regular intervals, the cloth would be removed, soaked with more sake, before dry aging it again.
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Dry-aging tenderizes the meat and improves it's flavour, but dry-aging it with sake meant that the meat absorbs the sake as well, imbuing it with subtle nutty and floral notes of sake.
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I've only seen this at @cavemen_sg, a casual resto-bar that takes their food very seriously. One day, I'll drop by for their butter-aged wagyu too.
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[Tasting]

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This more than just Blackmore striploin crowned with creamy bafun uni. Hidden within is shiso leaf, which in my opinion is the most clever ingredient in this dish that gave a herbaceous dimension to this indulgent dish of beef fats and rich uni cream.
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And Jessica cracked the code - she paired this with the cocktail "The Fringe". I'll have to do this again, thanks to Jill for arranging this meal and Leona for the treat 😋

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I'm not the first to post these squid ink donuts, but make it the last one you see before you head down for some. It's not squid ink flavoured donuts, these are filled with thick, molten squid ink that'll become a mess if you weren't expecting it.
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A thick housemade squid ink sauce was formed into round shapes, coated with flour, egg, and tempura batter, then deep fried to golden brown. Which means it's just a thin layer of batter holding all those rich squid ink together.
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This seems to be the favourite dish here, based on what I gathered from friends who have visited this place, whether for tasting or on their own. Although most people may not be used to the daring sharp flavours in most of their pintxos, I thought those were really good, so hope you'll give them a try as well.
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[Tasting]

These skewers reminds me of the 羊肉串 (lamb skewers) at Xi'an, which are spicy and peppery. Grilled over fiery charcoal, these skewers at 51 SOHO are served dusted with an original spice blend similar to that at Xi'an, except 51 SOHO came with mala flavours as well.
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Besides the standard offerings of beef and pork belly, they also serve duck gizzard and chicken hearts.
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[Tasting]

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This is one of my two favourite dish at Eliza, the other being the tea-smoked quail eggs. It's fried till crispy, yet retains its velvety smooth interior. Give me these anytime with the wicked cocktails and the live band here, but the food here is actually delicious enough to stand on its own.
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[Tasting]

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This tiny bowl of squid ink pudding was certainly intense. Creamy bafun uni sits atop a dense custard of squid ink pudding blended with cream and egg yolk, so it's creaminess served with more creaminess. While it can be too rich for some, I found this to be very yummy as a snack placed on the side, taken in between my courses throughout my dinner here.
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A half portion of uni is available at $26++, and certainly the $46++ portion is much more enjoyable with twice the amount of uni.

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While having drinks here one evening with a few friends from F&B industry, the server came by and dropped us this complimentary dish. It was then that I realised Jigger and Pony actually has a lean food menu that serves simple food executed very well. This is a tartare made from sweet heirloom tomatoes, served on a bed of milky burrata, spiced lightly by yuzu kosho. Simple but delicious!

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Great drinks, great food. Coterie Concepts is famous for their bars – Sum Yi Tai, Mona Lounge, Eliza Cocktail Bar, and Chi Kinjo, headed by their multiple award-winning Group Chief Bartender Sam Wong @boatqauyahsam. But you may be surprised to know that the food served alongside their drinks were excellent as well.
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It was just last evening that I was treated to many dishes here created by their Head Chef Lamley Chua, @artticook, who has about 15 years of experience in Japanese cuisine. He managed to keep the price of this wagyu steak down, by making the best use of the ingredient. The interior of the steak remains tender, while the crust came with a nice charcoal scent. Mix this with black garlic onion sauce and umami soy reduction, and have it with pickled mushroom and some sunchoke chips in between your steak.
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One plate will fill you up, but order this to share so that you can try more of the other dishes they have to offer, such as century egg tofu with crab, Hamachi carpaccio, crab kimchi mung bean pancake, and several modern maki and nigiri.
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[Tasting]

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You have to try this. Never mind if you were never a fan of 茶叶蛋, because this is in a totally different league. Since it was still soft and molten inside, these little balls of molten yolk bursted into a creamy mess within my mouth. And integrated with the well-infused herby tea marinate, topped with savory caviar, this was the cholesterol bomb that's worth going for seconds. And that's what we did, we had a second plate of this even though Eliza Cocktail Club has many other interesting food on its menu - foie gras siew mai, hairy crab roe glass noodles, fried intestines..
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Just a short intro to Eliza - it's a modern Asian Bar and Cocktail Club, and it's the new age of entertainment in Singapore. A departure from the traditional nightclub experience, Eliza brings you a holistic and engaging nightlife experience that exudes a charm that is elegantly timeless. You can expect carefully curated cocktails, paired with Shanghai dishes and live jazz rearrangements of pop music, seamlessly transitioning into nu-disco DJ sets.
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I'll be back.. Really love this place!
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[Hosted]

This was highly recommended by the server as the "holy grail of all bar snacks". And we loved this very much despite being crazy full having just popped over from Shangri-la's Hawaiian Luau festival and stuffing ourselves with their sliders ($35 for 3, I highly recommend this too) here.
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It's gooey and milky, filled with bits of garlic and lightened by scents of rosemary. It goes very well with the toast, and you may choose to have it with the accompanied berry jam too which is neither too sour nor sweet.
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Thanks Shangri-la for the treat and recommendation!

Exclusive to District 10. Chef Luca Pezzera performed a drunken intervention to the dry-aging process - this Tomahawk was dry-aged in house for 30 days using cognac. It was then fired on the grill, before it was flamed again (pictured) with more cognac. What you get is externally crisp and smoky steak with a strong-flavoured juicy interior that exudes hints of cognac.
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It was also a resource intensive process to dry age this. The culinary team of four is on roster to marinate the tomahawk with the selected amount of cognac on a daily basis. The cut is then wrapped with a cheese cloth (a breathable and light gauze-like cotton) which helps to seal in the cognac while maintaining air circulation. And I saw the price tag of that roll of cloth - it's a few hundred dollars just for a roll of cloth.
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[Media Invite]

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

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