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European

Featuring Paddy Hills, Ah Bong's Italian (Tan Quee Lan), The Wicked Garlic (International Plaza), Timbre+, Salted & Hung, Spago by Wolfgang Puck, Bar-Roque Grill, Portico Prime (Dempsey), Cacio e Pepe Cucina Italiana, Dehesa
Justin Teo
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This little gem along Tan Quee Lan is where owner-chef Chris runs his humble looking Italian eatery. Despite its affordable prices, I find that they serve very decent Italian cuisine, and every dish felt like they were made from the heart by Chef-owner Chris. Yes, I've been back several times
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Their homemade pasta is soft and had a good bite to it. This "Angus" dish came with meat ragu, beef cheek, and duroc pork, but you wouldn't go wrong with other main course choices, such as the pasta served with slow-cooked duck ($16), crab and ricotta ravioli ($21), and the amatriciana ($16).
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They serve good starters as well, we've tried crab cakes ($8), charred beef short ribs ($8) and burrata ($14). Check out @foodgemsg, @wishuponatart, @shermyyy and @whatjess123 for their reviews, and @ahbongsitalian to check out their daily changing menu.
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This is taken during a tasting, but you know I've always been a regular paying customer here.

Prepared by Le Cordon Bleu trained chef but served at affordable prices. Saybons serves comfort French food in a fast food setting, but manages to maintain its standards.
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Six juicy escargots were served piping hot in a bubbling casserole of 3 cheeses - blue, gruyere and gouda. Buttery and cheesy, even better when the toast it came with was light and crispy.
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[Invited Tasting]

This large platter of various beef is great to share with family and friends, as Bar-Roque is a place that encourages you to get together and have fun over great food, cooked to Chef Stephane's exacting standards.
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I especially love dry aged beefs such as these, and this restaurant has their own glass cases to dry age their own beef to the precise specifications they need. The flavour intensifies as the beef is aged, so you feel like you're getting 'concentrated beef'. Of special mention, this Kagoshima A5 wagyu is so well-marbled, with fats spread nicely throughout the meat, such that it was bursting with juices as I chewed on it. Luxurious.
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[Hosted]

This is served before the main course, and heightened our expectations. Sweet mushy duck fillings wrapped in velvety smooth dumpling skin, in a bath of clear, sweet broth with hints of foie gras. Foie gras was subtle enough so that it's predominantly a bowl of very comforting broth.
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Lunch is a great option to acquaint yourself with this Spanish-Japanese restaurant at Tanjong Pagar, because their omakase dinners won't come cheap. For our relatively more affordable $40 lunch, we had an eggplant started served with ponzu jelly, this duck dumpling in foie gras sauce, pork jowl served with pickled endives and sesame, and ended with a lemon pie dessert.

Excellent dish, but I must first qualify that sweetbreads are not sweet breads. These are from the internals of a veal, and it's very delicious! I highly recommend you to at least try it once, then decide if you like it as much as I do.
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The texture of the sweetbread itself is extremely smooth, tender and moist, and the flavor is quite mild and creamy. And they amped up the delicacy factor by incorporating black truffles and chanterelle mushrooms, in a bed of creamy and rich sauce that has taste of foie gras in it.
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And since it's from the internals of a veal/lamb/cow, it's important that you get your sweetbreads from a reputable chef and restaurant that skips no steps in cleaning and preparing this dish so that you do not get any of the gamey or musty flavours. Definitely, Bar-Roque has did this very well. And that has always been Chef Stephane's spirit - to cook authentic rustic French cuisine the way it should be done, just like how his mum would do it.
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[Hosted]

[Helping a terminally ill girl fulfill her dream of becoming a Italian chef] SBSST is 13. A sweet and expressive girl, she loves playing masak-masak and dreams of becoming an Italian chef making pasta, pizza and cakes. SBSST also has a diagnosis of ovarian cancer.
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Wicked Garlic @thewickedgarlic has agreed to help her fulfill her wish. With guidance from their head chef, SBSST will be cooking from the kitchen of Wicked Garlic at Cineleisure. All proceeds from the sales at Orchard Cineleisure outlet from 18-19 Nov will be donated to Make A Wish Singapore, and this means Wicked Garlic will also be absorbing all operational and food costs during those two days.
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Date: 18 & ‪19 November 2017‬
Time: ‪12pm - 10pm‬
Location: Orchard Cineleisure Level 5 (next to the lift)
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Please help to share and send this message with others so we can fulfill more wishes for her, and other children through @makeawishsingapore. Please help spread the word and make this event successful 🙏

I thought these Jamon croquetes were just another croquetes until I popped them into my mouth. These are flavour bombs! Luscious creamy fillings are encased in these crsip breaded exterior, then topped with Iberico and some rich cream that had a crustacean taste in it.
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Taken during a tasting.

Imagine how excited I was when I met Chef Stephane in person for the first time, after I've read and watched some of his interviews online. He was genuine and hospitable, and by extension his restaurant was cosy and welcoming as well with its personable service and inviting baroque finishings.
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Everyone there orders the Tarte Flambe ($16), it's good but I must also recommend this Charcuterie platter ($42/$64 for small/large size) that came with terrines, pate en croute, foie gras, pork rillette. I could say I enjoyed literally everything here, from the sinful buttery foie gras, aromatic smoked white ham and duck prosciutto, to that homemade bread which was so wonderfully soft with just a nice touch of butter.
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Each component of this platter was so good, seriously, and I've never really liked Charcuterie until I've had this one. Try it, and even if you didn't like charcuterie before this, this will likely change your mind!
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Thanks Chef Stephane and Bar-Roque for treating me and my wife to this lovely dinner, we will be back again :)

PS Cafe has opened a new outlet at this gorgeous place on the second floor of One Fullerton - spacious interior, marble tables, and natural greenery.
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We were lucky enough to be assigned a window table that faces the marina bay, and that means we have a pretty view of the restaurant's interior as well as of the bay.
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And now about the food. It's pricey and we didn't like it that much. We ordered two mains, two drinks and a dessert and paid $110. Pictured is a vegetarian dish - baked Greek spinach pie that came with ricotta, feta, mint, and house pesto.
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If you're particular about food then this isn't the place for you. If you just want a pretty place to catch up with a friend, then this would be perfect.

So addictive! These zucchini are thin and really crispy, lightly salted, and choose between the green tomato jam or homemade mayonnaise as dips. All their sauces are created from scratch, freshly from the kitchen, so that explains the quality and their dedication to creating good food.

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Outstanding. One of my favourite item last evening (tap on my ig story to see what else I ate) is this egg by Chef Benjamin Halat of CURATE. The exterior is a really soft and fluffy souffle-like egg white, and within that is a perfectly poached egg yolk which bursts once this souffle was cut. It was topped truffled oscietra caviar and spinach, then finished with a light parmesan foam. I really love how well the fresh and light flavours from the egg white pairs with the aromatic fragrance of truffle, combined with light savouriness from the caviar that popped in the mouth.
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Besides this Soufflated Egg, we were told there'll be more than 100 other Michelin-starred and award-winning signatures, heritage recipes, and 300 artisanal desserts and pastries, by more than 40 international celebrity and award-winning chefs. And they'll be priced affordably. It runs from 21 to 24 September, organized by Resorts World Sentosa (@rwsentosa) and Savour.

Here you can customize your pasta by choosing from six sauces and 13 ingredients. With the exception of the Maine lobster as an ingredient (supplement of $18, totaling $33, and please don't order the lobster), everything customization costs only $15.
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The available sauces also include hae bee hiam, aglio olio style, tomato, satay sauce and cream sauce, while you may choose the ingredients from steak cubes, cod, mussels, soft shell crab, with additonal $5 per addition ingredient. There are many dishes here that I won't recommend, but this is one that is pretty good for its price.
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Taken during a tasting.

About Justin Teo
Justin Teo

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1386 Reviews  16814 Followers

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

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