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European

European

Featuring Paddy Hills, Salted & Hung, Bōruto, Tippling Club, Lewin Terrace, The Butcher's Wife, Gunther's, Tin Hill Social, Phat Cat Laundry, Brotzeit (VivoCity)
Justin Teo
Justin Teo

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😋 Taste: Crisp and smoky outside, buttery.
🎖 The best financiers I've had.
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30 Victoria Street
Unit 01-26
CHIJMES

1130am to 230pm Tuesday to Saturday
6pm to 10pm Tuesday to Saturday
Closed Sunday and Monday
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68370402
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[Tasting]

Another outstanding dish from Chef Thomas van Santvoort (@santvoortthomasvan), head chef and owner of one Michelin-starred Flicka (@restaurantflicka) from The Netherlands. He was in Singapore recently for a 4 hands dinner with Chef Richard van Oostenbrugge (@rvanoostenbrugge) at Table 65 (@restaurant.table65).
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The clean tasting turbot rested on a sauce with mace and shallot, with fragrance of smoked butter permeating through the dish. To cut through the richness of the flavours, Chef Thomas added sharp acidity through the use of pickles. That's a display of all-rounded balance- when a clean tasting fish needed something rich, there's that rich sauce with foam and oil, yet the richness was tempered with brightness in the dish.
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[Hosted]

V-Dining is known to use fancy and high tech kitchen appliances by @vzugsg for their cooking, and dinner here used to cost $180++ when they first opened. Prices have became more affordable, when you need a quaint respite from the bustling Orchard Road.
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You pick your 5 courses from 3 starters, 3 mains, and 3 desserts, all plated like they're fine dining. Pictured are:
1. Duck (served on top chunks of hoisin and foie gras, +$10)
2. Corn Soup (with onion and bacon)
3. Snapper (with cucumber and fennel, +$10)
4. Beef (shortrib with black garlic and Chinese chives)
5. Goat's Cheese (with lavender meringue)
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Two-course and three-course dinner are also available at $58++ and $70++.
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[Tasting]

Newly minted Michelin-star restaurant at RWS has impressed me again during my third dinner here, twice invited and once as paying customer with my wife.
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This time it's for a 4 hands dinner, where head chef and owner Thomas van Santvoort (@santvoortthomasvan), of one Michelin-starred Flicka (@restaurantflicka) from The Netherlands, joined chef Richard van Oostenbrugge (@rvanoostenbrugge) at Table 65 (@restaurant.table65).
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You know I've been to many 4 hands dinner, and this collaboration by far has the tightest integration. There's strong teamwork between Chef Thomas, Chef Richard, and with the kitchen, so Chef Thomas' dishes was well-executed, probably as good as it would be in his Michelin-starred restaurant in Netherlands. Moreover, dishes from two different chefs came out as one seamless menu (you know how some four hands felt like you were simply eating off two different menu packaged like it was one) - dishes from both chefs were very rich, creamy, and savory, although Chef Thomas exhibited a little more brightness in his dishes.
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Although the heavy flavours in Table 65's dishes may not be for everyone, it worked for me each time I'm here. To me, deservedly Michelin-star indeed. Congrats once again!
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[Hosted]

This month, Fratelli Trattoria and Pizzeria at RWS welcomed back celebrity chef brothers Enrico and Roberto Cerea, as the restaurant celebrates its 3rd anniversary. The Cerea Brothers, who run second-generation Three-Michelin-Starred Da Vittorio in Lombardy, Italy, has refreshed the menu with well-loved Italian classics and new signatures inspired by 4-decades’ old heritage recipes. Their family-run restaurant Da Vittorio is one of just 10 Three-Starred establishments in the Michelin Guide Italy 2019 edition, making the Cerea brothers among the most celebrated chefs in the whole of Italy.
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Pictured is one of Fratelli's signature, which sees tuna sashimi seared on the outside and served with a cream of garlic and anchovies. Sprinkles of crunchy pistachio crumbles.
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[Tasting]

1 Like

It's chicken rice served in a bite, after frying and serving with its condiments of chilli, dark soy sauce and ginger on the side. This is one of the snacks to begin the 6 course dinner here.
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[Invited]

4 Likes

Carabinero prawns may be prized for their intense crustacean flavour, but there's also this species of red prawns from Mazara del Vallo that's sustainable, having been awarded the Friend of the Sea’s certification for sustainable fishing and sustainable aquaculture. That's the Mazara red prawn used in this dish.
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I found the crustacean flavour to be more concentrated in this mazara prawn compared to other more common prawns. It was wrapped in crispy pastry strips, and served in a refreshing gazpacho that was not overly acidic. That's probably because vine tomatoes were used, and any acidity was balanced by peach.
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#ComeForFood, as there're several other new dishes created by celebrity chef brothers Enrico and Roberto Cerea (Three-Michelin starred Da Vittorio) who was in Singapore last week for Fratelli's 3rd anniversary.
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[Tasting]

1 Like

This is the tastiest chawanmushi I ever had. It’s incredibly soft, like how excellent Japanese chawanmushi is like. And Chef Benjamin went further – his specialty in German cuisine, and his various Curate collaborations with French-Japanese chefs allowed him to create a German-Japanese dashi for this.
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He makes his own dashi stock, and cleverly uses black forest ham instead of bonito, and shaved them just like a katsuobushi into the dashi stock. That ham isn’t just any black forest ham either, Chef Benjamin detailed a lengthy process of how he cured the ham and dried them before it could be shaved into the dashi. I can't remember the details of the process but I was impressed how much effort went into just one ingredient for the stock.
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Maybe this would be in his new menu? Hopefully!

1 Like

The food here was very, very good. And even if Spanish isn't your type of cuisine, this place could change your mind.
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OLA Cocina del Mar is helmed by chef-owner Daniel Chavez, who came from 3-Michelin starred "Can Fabes" in Catalunya, where he worked for two years under the culinary legend, Chef Santi Santamaria. He then came to Singapore at Les Amis under Chef Gunther Hubrechsen.
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And this is possibly the best paella you can get in Singapore. Every grain of this Spanish rice was swathed in a delicate and moist sweetness with some oven-baked crisp. It was then served with seafood including wild fish, Japanese baby shrimps and baby calamari that was smoky and nicely charred. Simple and very tasty.
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[Tasting]

3 Likes

Alma has updated its menu, and thankfully this Iberico Pork Jowl has stayed. The juicy pork came with a good bite, and was stuffed with sour apples on top, and black sesame aioli on the side. But what made this very comforting is the dashi-like stock of pork reduction that the server pour over.
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The 8 course menu consists of:
1. AMAOU STRAWBERRY - Langoustine | Burrata | Chateau Estoublon
2. OSCIETRA CAVIAR - Cauliflower | Watari Gani | Wood Sorrel
3. AICHI EGG - Smoked Bacon | Petit Pois | Shiro Miso
4. GILLARDEAU OYSTER - Aged Mirin | Wasabi | Bone Marrow
5. AMADAI - Sweetbread | Szechuan Peppercorn | Lemongrass
6. IBERICO PORK JOWL - Sour Apples | Black Sesame | Pork Reduction
7. 'BEEF ROSSINI' - Foie Gras | Parsley | Sauce Perigord
8. 'TRUFFLE' - Hojicha | Caramel | Chestnut
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[Tasting]

2 Likes

This is the ultimate sio bak. I know what most of us look for when it comes to sio bak (roast pork) - the when the skin is crispy, and yes this is SUPER CRACKLING.
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But this is also unlike any other roast pork. It's actually the Italian porchetta, so besides the highlight of the crackling skin, this also came with delectable moisy fillings of spinach and mushroom.
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And when Chef Jay uses the exquisite cut of ton toro from kurobuta, you are assured of delicate sweetness from the natural flavours of the pork, and definitely, no gaminess at all. Can't beat this.
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[Tasting]

4 Likes

So good. I highly recommend you to try the new menu here at Boruto, which has just welcomed Chef Jay as their new Head Chef. We tried 15 of his new dishes last night, and we were all very impressed.
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Chef Jay has shaken up most items in the menu with his new creations with an Italian core, and Boruto's signature dish - uni truffled somen - is now given an Italian treatment. What's here is handmade capellini served with smoked caviar, sakura ebi, bonito and shimeji mushrooms, and topped with uni that ties everything together once you mix them all up. Refreshly rich.
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I really love the new Italian-Japanese menu here. You can expect me to come here very often!
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[Tasting]

3 Likes

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

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