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European

Featuring Paddy Hills, Alkaff Mansion Ristorante, Bar-Roque Grill, Portico Prime (Dempsey), Malaysian Food Street (Resorts World Sentosa), Paper Crane, Tin Hill Social, Phat Cat Laundry, Brotzeit (VivoCity), Artemis Grill
Justin Teo
Justin Teo
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My favourite starter at Michelin awarded Bar-Roque Grill is also served at the Do.Main Deli & Bistrot, by the same chef that Helms Bar-Roque, Chef Stephane Istel.
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Formerly known as Do.Main Bakery along Katong, this revamped concept now offers an upgraded menu, which includes wholesome, artisanal French dishes, reminiscent of the foods Chef Stephane grew up with in his home region of Alsace, France. This is in line with Chef Stephane's philosophy of paying respect to time-bound traditions.
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There are various choices for the Tarte Flambee, and ours had a nice balance of sweet onions, savoury bacon and creamy gruyere on a thin crisp pastry. The danger is that it's addictive and it'll not be filling, so you'll be tempted to order more lol.
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New on the menu, this short rib was braised for 12 hours and was served on curry mash. I found myself digging this strangely addictive broccolini (the green vege here) that also had a nice smoky charred scent to it.
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If you still have space after having their beef and chicken, you should consider this dish as well.
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Tender pork slices served with cherries nestled with slow-roasted pumpkin, and smoked potato foam. And that tang-oh served on top of the pork gave me that comforting local touch, and it's heartening to know they're proud to use local ingredients in their cuisine, with a local thread seen throughout the menu.
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Taken during a tasting.

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Ending off my meal at Curate was more than desserts. This one in particular was so satisfying. It's like Ferrero Rocher, but with lighter and more crumbly shell, and a smooth fillings. Petit fours changes all the time, but I certainly hope this stays!
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This is a deal not to be missed especially if you stay nearby. It's only $7.50 after discount, and this isn't just another salad with cheese. It's Burrata from Cheese Artisan, which started off as a wholesale supplier of artisanal cheeses.
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Besides great artisanal cheeses and wine, they also serve a hot food menu that includes Japanese risotto with Unagi, Truffle Mac & Cheese, Chicken Skin Crisp (superb, must order lots of it!), and US Ribeye.
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The Mozzarella Salad is also going for 50% off on Tuesdays (UP: $13).
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Last few chances for this menu, as Lewin Terrace would be launching their Summer Menu soon.
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To recap, my dinner for the Spring Menu here started with an amuse bouche of a cornet of caviar, followed by:
* Seabream Carpaccio
* Crab meat crumble with uni
* Foie gras terrine with cherry compote
* Lobster in lobster white wine sauce * Smoked Japanese wagyu
* Strawberry rosehip granita
* Matcha ice cream with warabi mochi and chocolate sauce
(Check my previous posts for photos and my review of these dishes.)
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The dinner was surprisingly good, thanks to Chef de Cuisine Chef Hiroyuki Shinkai's interpretation of French cuisine fused with the use of premium Japanese ingredients. Meticulous execution.
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You might have seen my IG story, that chye poh (preserved radish) was in this beef tartare. And for us it was excellent, and better than many beef tartare that I've eaten at renowned steakhouses.
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The chye poh was actually quite subtle, adding a little umami and a little crunch here and there. But what made this good was also the mix of other Asian (Thai and Japanese) ingredients such as green mango, soy, ponzu, bird's eye chilli and fresh mint. Put all these together, you get beef tartare that came with a little crunch, and that beefy sweetness that came with umami, zest and mild spiciness all nicely balanced.
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My favourite starter of all three we tried, even though we loved the other two as well.

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Had the privilege to learn about and taste different types of premium artisanal cheese at The Cheese Artisan. Got to know that they started off as a wholesale supplier of artisanal cheeses, and we're supplying their fine cheese to premium hotels and restaurants.
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And now, we get to buy them off their shelves, or order from their hot food menu various dishes incorporated with cheese.
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Don't be shy to taste the cheese before buying, as they're happy to let you taste the cheeses before getting the one you like.
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And I must say, I really love most of the cheeses I tried, whether they're fresh cheese, soft cheese or hard cheese. Some are mild, some more intense, some more milky, some had an aged taste, but they all taste more refined. If I've to name my favorite cheese that evening, it would be the Truffle Camembert.
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Moving onto the 'Abendbrot', which means ‘dinner’ in German, Chef Benjamin presented dishes that gather the finest produce of Spring and in-season ingredients like white asparagus, pine needles from Germany and this - Wylarah beef from Australia.
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This was once a traditional pub dish of beef steak and caramelised onions, which is now elevated into a full flavoured dish of charcoal-grilled sirloin from the famed Wylarah Station in Southern Queensland, Australia, served with various textures and flavours of onion and chives. That charcoal aroma here was amazing.
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This has always been my favourite starter whenever I dine at an Italian restaurant. And District 10 amped up this dish by using aged parma that was aged for *36 months*.
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I love that ham.. It was rich, with a bold flavour. And that's where the melons come in, to refresh your taste buds with it's sweet juices when eaten together with the more intense parma ham.
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I've a new found love for Italian food, and it's at Caffe B. Newly renovated to Club Street with a cafe and naturally, a new menu as well, everything I tried that evening was stellar.
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Take this vongole for example, there was so much natural sweetness in its sauce that was more than just seafood, clams or white wine. And as I spoke to Chef Masanao Saito @erefant, he explained how he incorporated Japanese subtleties to this dish - the vongole sauce contained housemade dashi stock, and garnished with shiso leaves.
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I'm always impressed with the way the Japanese does things, their attention to details always results in perfection. It may not be obvious or mind-blowing, but you know he has created a vongole that's still predominantly Italian, but improved by Japanese elements.
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What a treat. When Chef Tanja from 2 Michelin Starred Restaurant Stucki was at Curate for the Four Hands Collaborative Menu, we were shown how she could create amazing dishes using just one main flavour and one main color for each dish.
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And this dish was her artistic expression of green hues, using Dill Dashi and Pistachio with sweet Hokkaido scallops. No wonder the Michelin Guide Switzerland 2018 has high praise for Chef Grandits and Restaurant Stucki, for her punchy yet sophisticated combinations refined with the generous use of herbs and spices.
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And with resident Chef Benjamin Halat helming the restaurant and creating contemporary dishes inspired by his German roots, I'm totally looking forward to his next collaboration with another chef.
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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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