Love good food? Enjoy even more with thousands of 1-for-1 deals with Burpple Beyond >
close
European

European

Featuring Paddy Hills, Salted & Hung, Bōruto, Tippling Club, The Butcher's Wife, Paper Crane, Gunther's, Tin Hill Social, Phat Cat Laundry, Brotzeit (VivoCity)
Justin Teo
Justin Teo
Share this list with your friends:

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.
🔸
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.
🔸🔸🔸
[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.
🔸🔸🔸
[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.
🔸
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.
🔸
#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.
🔸
[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.
🔸 
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.
🔸
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.
🔸
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.
🔸
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.
🔸
[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.
🔸
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
🔸
[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.
🔸
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.
🔸
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.
🔸🔸
[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.
🔸
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.
🔸
I really love the new Italian-Japanese menu here. You can expect me to come here very often!
🔸
[Tasting]

3 Likes

Had an excellent lunch here, and I'll definitely be back more often. I've tried 6 amuse bouche (they call them "snacks") that day, and it was certainly an exciting lunch that piqued the palate.
🔸
I'll share some of the lunch course options another time, but you likely won't go wrong whichever you picked.

3 Likes

Mark your calendars - on 2nd March, The Feather Blade will officially launch at Zui Hong Lou in Club Street with COMPLIMENTARY STEAKS for all, on opening day.
🔸
After the opening day specials, every plate of this 200g steak is priced affordably at $21. This is only available at this pop-up which will run every Saturday and Sunday, from 5.30pm to 1am, for eight weekends in the months of March and April.
🔸
There are four sauces to choose from. Besides the classic Bearnaise and French Red Wine sauce, there will also be a unique Asian Sichuan Peppercorn sauce, and a freshly grated Horseradish Cream with chives. For sides, there's a medley of shimeji, shiitake and button mushrooms; Creamed Spinach; Truffled Creamed Corn; and Mashed Potatoes.
🔸
Their steaks are glazed with butter and sprinkled simply with salt, using the feather blade cut (or, flat iron) that comes from the shoulder blade of the cattle. It is tender and hearty in flavour, and if you love steaks that are sous vide before being grilled, you may like this.
🔸
Inspired by renowned steakhouse Flat Iron in London’s Soho, the Feather Blade pop-up is where you can expect to have a fuss-free experience. It's good steak for its price.
🔸
[Tasting]

4 Likes

My experience at NAMI's 4 Hands collaboration and Tono Cevicheria opened my eyes to Peruvian cuisine, and indeed it's not easy to find a Peruvian restaurant in Singapore, with Tono Cevicheria being the first in Asia.
🔸
While you must definitely order one of their ceviches, you should also not miss their Arroz Mariscos which is somewhat like paella, but different in many ways. While it's also rich in seafood flavours, and served with prawns, clams and squid, this Peruvian version was spiced in an aji amarillo base (a kind of capsicum) with aji panea (a kind of chilli) and a nutty achiote oil, lifted by fresh lime and onions.
🔸🔸
[Tasting]

Monti uses local Snapper here, sustainably produced. What's very delectable here is the white wine broth made from fish bones, herbs, celery, and lemon juice. It's then served with seared asparagus with cherry tomatoes, then garnished with pea tendrils, watermelon and chrysanthemum flower. Firm, sweet flesh in a tasty refreshing broth, this works as an appetizer too in small portions.
🔸
[Hosted]

3 Likes

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

What To Read Next

Why Every Singaporean Should Be A Waiter At Least Once In Their Lives
Why Every Singaporean Should Be A Waiter At Least Once In Their Lives The great thing is that where there are challenges to be faced, there are lessons to be learnt. And F&B is chock full of them. 
1-for-1 Vegetarian Dishes That Will Satisfy
1-for-1 Vegetarian Dishes That Will Satisfy Whether you’re vegetarian or simply taking a break from meat, it’s a feast with these 5 great spots with #BurppleBeyond!
A Singaporean Who Doesn’t Take Spicy Food is Not Singaporean. Discuss.
A Singaporean Who Doesn’t Take Spicy Food is Not Singaporean. Discuss. Auntie, no chilli please.
8 Buzz-worthy Mooncakes For The Curious, The Trendsetters and The Adventurous
8 Buzz-worthy Mooncakes For The Curious, The Trendsetters and The Adventurous Rediscover the traditions of Mid-Autumn festival by gathering around these buzzy mooncake flavours. Citi Cardmembers enjoy up to 30% off these sweet treats!
ADVERTISE WITH US
ADVERTISE WITH US