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Featuring Plaza Singapura, Singapore Coffee Festival, Bistro November, National Gallery Singapore, Compass One, Royal Thai Embassy, Monniker, National Museum of Singapore, STREAT, Global Kitchens
Doreen Tan
Doreen Tan

Chicken πŸ“ Sausage with egg πŸ₯š & cheese πŸ§€ pancake πŸ₯ž ιΈ‘θ‚‰ι¦™θ‚ οΌ†ιΈ‘θ›‹ε’ŒθŠε£« (S$2.50)
Available at Bugis Traditional Crispy Pancake stall in Ramadhan Feast - AMK Hub Food Fair in @amk_hub from 17 May to 2 June 2019
Wish it was more crispy.

Mini VaDai (S$3/10)
In assorted flavours such as ikan bilis, crab πŸ¦€ (crab stick), fish (fish cake), chicken (hot dog), veggie and chilli.
Available at @theoriginalvadai stall (unit no. A4) in the woodlands bazaar which was last day yesterday.
Barely felt the filling.

Kind of disappointed that the prawn 🦐 vadai was selling at S$1 per piece, instead of the listed S$2.50/ 3 pcs.

@kimukatsu_official Chicken πŸ“ with Cheese πŸ§€ Sandwich πŸ₯ͺ (S$8.50)
Which was available at @takashimayasc from 16 May to 26 May 2019
Looked tiny but big in taste.

Hot πŸ₯΅ weather today at @glowfestivalsg
Cooling off with a @thejujubar bowl (S$8/ regular)
Frozen vegan smoothie bowl handcrafted from 100% whole fruits - pulp and all with no sugar or nasties!
Free peanut πŸ₯œ butter when like its Instagram or Facebook page.

Spicy Mushroom πŸ„ Snack 香辣七味台湾杏鲍菇 (S$5)
Available at 台湾θ₯Ώι–€ζι²θ‡ stall in Ramadhan Feast - AMK Hub Food Fair in @amk_hub from 17 May to 2 June 2019
The giant mushroom is first boiled before grilling and spread with marinate.
Quite juicy and hint spicy spices for kick.

White Rabbit πŸ‡ Drink with Brown Sugar Pearls (S$4.30/ regular)
Available at @TakeABiteSG stall, next to Tanjong Katong Complex.
Felt like Milk πŸ₯› with brown sugar pearls. Where’s the white rabbit?

Stall : Take A Bite
Stall Unit No. : WGSB019
MRT πŸš‡ : Paya Lebar (EW8/ CC9)

Cheesy Mentaiko Beef Cubes (S$16.90)
Available at @beefbro_sg stall , Malay Village near Wisma Geylang Serai.
Cheese πŸ§€ underneath the sauce. Would prefer the sauce slightly torched. Kind of watery.

Stall : Beef Bros
Stall unit No. : WGS A G306
Open : 3 May 2019 to 4 June 2019
MRT πŸš‡ : Paya Lebar (EW8/ CC9)

Geylang Serai Heritage Gallery presents: Malay Kueh Clay Workshop
Conducted by @tinklearts
Note πŸ“ : Cannot be eaten β€˜cos made with air clay from Thailand.
#SGHeritageFest

Chef Ian Kittichai @IanKittichai X Chef Thitid Tassanakajohn @ChefTonn of @LeDuBKK from Bangkok, Thailand πŸ‡ΉπŸ‡­..
4 Hands Collaboration
At Tangerine in @RWSDiningArtisans / @RWSentosa
11 - 14 April 2019

Chapter II
Savour’s @100Gourmet April Edition .
6 Course Dinner (S$180++/ public, S$110++/ SingTel & Maybank customers)
7pm
Also available for lunch on 13 & 14 April 2019
(S$180++/ public, S$100++/ @SingTel & Maybank customers)
12pm
Book it at @hungrygowhere website : https://100gourmet.hungrygowhere.com/

Complimentary Spring onion & coriander bread 🍞, served in a flower pot

Seared Scallop
Chef Ian Kittichai
Tangerine’s garden herbs, cashew nut milk-pepper dressing, Diver Scallop

Cured Fluke
Avocado, green mango & ginger
Chef Thitid Tassanakajohn

Sustainable Sea Bass Soup
Chef Ian Kittichai
Turmeric, Coconut - galangal broth
With the soup served in a teapot which was packed with lemongrass.

Lobster in Signature Southern Style Curry
Chef Thitid Tassanakajoh
Smoked pumpkin & signature Chu-Chee curry.
. .
β€œHunglay” Iberico Pork
Chef Ian Kittichai
Tamarind, pickled garlic
Cooked for 3 hours. The sauce was spicy but grew with a lingering aftertaste.
Served with eggplant πŸ†, pumpkin purΓ©e and pickled ginger.
Accompanied with wild rice 🍚 from Thailand.

Mango Panna Cotta
Chef Thitid Tassanakajohn
Smoked coconut ice cream
Interesting savoury kick from the crispy rice topping.

Tangerine
Address 🏑 : 18 Sentosa Gateway, # 01-563/ 564 Resorts World Sentosa, Singapore πŸ‡ΈπŸ‡¬ 098 134
Open ⏰ : Wed - Sun : 11.30pm - 2.30pm, 6pm - 10pm
Note πŸ“ : ESPA, Level 1 West Carpark
Take RWS hotel shuttle bus

Chef Aitor Jeronimo X One Michelin-Starred Chef Oldrich Sahajdak of La Degustation @La_Degustation from Prague, Czech Republic πŸ‡¨πŸ‡Ώ
4 Hands Collaboration
At @BasqueKitchenByAitor
28 - 31 March 2019

Chapter I
Savour’s @100Gourmet March Edition .
6 Course Dinner (S$180++/ public, S$110++/ singtel customers)
6pm - 8.30pm, 8.30pm - 11pm
Also available for lunch on 30-31 March 2019
(S$180++/ public, S$100++/ singtel customers)
12pm - 1.30pm, 1.30pm - 3pm
Book it at @hungrygowhere website : https://100gourmet.hungrygowhere.com/
.
Snacks
Beef Tartare - Chef Oldrich
Potato Pancake πŸ₯ž- Chef Oldrich
Anchovy, Served with tomato πŸ… and toast - Chef Aitor
Fried Oyster - Chef Aitor
.
Sourdough bread 🍞 and butter
.
Ankimo - Chef Aitor
Monk fish liver, Escabetxe, carrot πŸ₯• gel, Yarra Valley trout roe
.
Smoked Trout - Chef Oldrich
Trout, Dill, Pancake
Served with white wine vinegar foam
.
Oxtail Bomba Rice - Chef Aitor
Braised oxtail, confit quail egg πŸ₯š yolk, chive aioli
With cheese πŸ§€ and tender 12 hour cooked oxtail meat inside.
This dish was inspired by a gyu don which the chef πŸ‘¨β€πŸ³ had in Japan. Kind of reminded one of risotto.
.
Pork - Chef Oldrich
Pork Neck, Apple 🍏 juice, Apple 🍏 Gel, Dijon Mustard
.
Beef Tongue - Chef Oldrich
Vegetable glaze, thyme oil, forest berries
Served with blueberries
Interesting to know how this dish come about because the chef πŸ‘¨β€πŸ³ found cows πŸ„ eating blueberries which resulted in unique taste of meat.
.
Chocolate - Chef Aitor
Textures of chocolate
Sponge cake 🍰 , ice cream 🍦 , meringue
.
Complimentary Petit Four - Passion fruit jelly, matcha 🍡 meringue
Accompanied with Earl Grey Tea and Flat White.
.
Basque Kitchen by Aitor
Address 🏑 : 97 Amoy Street, Singapore πŸ‡ΈπŸ‡¬ 069 917
Tel ☎️ : 6224 2232
Open ⏰ :
Mon - Fri : 12pm - 2.30pm, 6pm - 11pm
Sat : 6pm - 11.30pm
Website 🌐 : http://www.basquekitchenbyaitor.com
MRT πŸš‡ : Telok Ayer (DT18)

What’s for lunch?

3-course lunch (S$28++)
Available on Friday & Saturday 12pm - 2pm at @magicsquare.sg .
Starter : Duck liver tart
Topped with citrus jam and black citrus powder
The bitterness and tart taste balanced each other.
.
Main : Duck confit with curry with coconut milk rice
6 different types of oil in the curry which was very rich and lemak.
Just curry πŸ› with rice very delicious πŸ˜‹ liao.
.
Dessert : Corn miso pudding
Made with corn miso fermented in-house.
Topped with Caramel and burnt bread 🍞 powder.
Interesting salty plus a bit β€˜Chao Ta’ taste.
.
Accompanied with still/ sparkling water.
.
η”° Magic Square
Address 🏑 : 5B Portsdown Road, # 01-02, Singapore πŸ‡ΈπŸ‡¬ 139 311
Tel ☎️ : 8181 0102
Open ⏰ :
Tue - Sat : 6pm - 8pm, 8.15pm - 10.15pm
Website 🌐 : http://www.magicsquare.sg
MRT πŸš‡ : One North (CC23)

Beyond Sausage (S$8)
Using @beyondmeatsg hot dog 🌭, house made vegan bun, dill pickled Japanese cucumber πŸ₯’, onion, tarragon mustard, and ketchup.
Available at @grandhyattsing X @The_Vegan_FnB food truck during @earthfestsg in @marinabaysg on 20 Jan 2019.
The texture was not bad, although I seem to prefer the minced pickles more. Didn’t taste like the usual Chinese style mock meat which I don’t like.

An engineer who is always on the lookout for new food. Instagram : Alamakgirl

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