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Baller Times

For when you have spare cash to burn during special occasions ... or when you simply have too much money
Alicia Ho
Alicia Ho
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like the name, this dish consists of the above mentioned ingredient, as well as Ikura. The foie gras was sandwiched between the scallops which was bent in half, so it looks like a mini kung ba pao. While the ingredients used was fresh, I didn’t like that the scallop was torched till it was rather dry. It was still sinfully indulgent nonetheless! ⁣⁣

The Chef is without a doubt talented, but his desire to experiment leads to slight differences, across all 25 dishes on the menu. While some were tastier than the others, some were crazier than the others and some simply left you with question marks. Novelty and entertainment were great additions to this Michelin star restaurant, though I can’t help but wonder if these coupled with the amount of time and money required/invested into getting a seat here has caused many to overvalue the actual dining experience. While I did not enjoy all 25 dishes, I do like a significant number of them and the fact that I don’t usually fancy Indian cuisine might have been a cause. Don’t get me wrong, some of the dishes were great but some did required ...... an acquired tastebud. So just go in with an open mind and experience what Gaggan has to offer. ⁣

Dinner at Gaggan was an interesting experience. Ranked as the world’s 5th best restaurant, Asia’s number 2, along with 2 Michelin stars given to them, one will naturally have high expectations given the strong accolades they possess. The 25 dishes served were all represented by emojis and Gaggan provided a very unconventional eating experience. Given that it’s Indian cuisine, naturally there were dishes that had to be experienced uniquely by hands. What’s interesting was that some dishes were served with accompanying music though it did get annoying after a while cause you can hear the music playing table after table as you see happy patrons receiving the dishes. If you do have the opportunity to dine here, note that the meal itself might feel a bit rush for some. But if you do embrace it, it is definitely a fun experience. ⁣

Shato-Sando, which is essentially toast with glazed foie gras, chateaubriand wagyu beef and freshly grated truffle. It was extremely indulgent and disappeared all too soon the moment you put it in your mouth. 😭⁣

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Came for the Onglet but they were sold out 😭 had the Rump Cap, Burnt Onion and Bone Marrow instead. Felt a little underwhelming 😕 ⁣⁣

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Was recommended this (Grissini and Taramasalata) by the waiter and decided to go ahead with it. After all, the chim-er the name is, the better tasting it is right? Atop this shatteringly crisp and flat Italian bread was a huge dollop of umami, creamy cured fish roe, herbs and chives. Extremely pleased with the recommendation!

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Every guest at the table could be seen ordering this dish. This highly popular Beef Marmalade and Pickles does live up to the hype. It’s an explosion of flavours when you bite into it: the flavour of the tender beef and sweetness of the caramelised onions was toned down by the sour pickles and a sprinkle of chives. All forms of dining etiquette went out the window when I discard my utensils and decided to use my hands instead as I didn’t want to risk dropping any of it. What a pig 🐷 ⁣

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Excitedly booked this place for a meal 3 months in advance and have been waiting painstakingly for it ever since. Been here both before and after they got their Michelin star and I must say, they have kept their standards, because everything still taste as amazing as I remember it to be 🤤⁣

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Congratulations Burnt Ends on rising through the ranks of Asia’s Top 50!⁣⁣ You guys absolutely deserve it! 💯

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The Supreme Don is indeed, supreme, what with the luxurious combination of wagyu beef, glazed foie gras, uni, onsen egg and shaved truffle. Every bite was umami filled and mopped clean within minutes! ⁣

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Glad to see this item is still on the menu even after 2 years. Still as good as I remembered it to be, with every bite melting in your mouth the moment you sink your teeth into it. There’s also a slight lemon zest to it, which gave the marshmallow a more refreshing taste, tho it did leave a slight bitter taste in your mouth, probably from the charred parts. Loved it! have a sweet sweet Valentines everyone! ⁣⁣

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The grand finale for the assortment of sushi’s I’ve tasted would be this Uni | Foie Gras | Hotate ensemble. Comprising of all my favourite ingredients, I was way too excited to devour this. The foie gras, albeit good, overwhelmed the sweetness of the hotate and freshness of the uni. No doubt an indulgence, the individual ingredients failed to shine through, with the foie gras taking centre stage.

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