Restaurants

Restaurants

Air-conditioned setting, served ala carte style
Sean Chen
Sean Chen

𝐒𝐭𝐞𝐚𝐦𝐞𝐝 𝐖𝐢𝐥𝐝 𝐑𝐢𝐜𝐞 𝐰/ 𝐖𝐚𝐱𝐞𝐝 𝐌𝐞𝐚𝐭 ($𝟕𝟐++ 𝐟𝐨𝐫 𝐌𝐞𝐝𝐢𝐮𝐦)
Disregarding the price, this was my favourite dish of the day. Actually, this was so good that it may just have been worth the price tag! According to ieatishootipost, the Chef uses only Canadian Wild Rice which can only be procured through the internet. Also, the pork used is cured in-house as well. Starting with the pork, it was intensely flavoured and smoky. The best way to describe it would be to combine the best 'lup cheong' (Chinese sausage) you've ever had and the smokiest, most caramelised bacon you've ever tasted together. Worthy of such a high quality meat would be the esteemed rice. In fact, the rice deservedly stole the spotlight. Every grain was long, plump, sweet, chewy and smooth, encouraging you to finish every last grain. You know how pretty much everybody asks for 'less rice' or leaves unfinished rice after a meal? Well, 𝘆𝗼𝘂𝗿 𝗮𝗻𝘀𝘄𝗲𝗿 𝘁𝗼 𝘁𝗵𝗶𝘀 𝗽𝗲𝗿𝗲𝗻𝗻𝗶𝗮𝗹 𝗳𝗼𝗼𝗱 𝘄𝗮𝘀𝘁𝗮𝗴𝗲 𝗽𝗿𝗼𝗯𝗹𝗲𝗺 𝗹𝗶𝗲𝘀 𝗶𝗻 𝘁𝗵𝗶𝘀 𝗺𝗮𝗴𝗶𝗰𝗮𝗹 𝗴𝗿𝗮𝗶𝗻. 🙂

Disclaimer: I'm a true-blue Asian who enjoys eating rice, especially sushi rice.

Full review at: https://liveeatbless.wordpress.com/2021/02/28/tonny-restaurant-review/

More pictures at: https://www.instagram.com/p/CLzak6iH4_Z/?igshid=17qiqxrtl1wo8

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𝐌𝐚𝐝𝐞 𝐨𝐟 𝐌𝐨𝐮𝐬𝐬𝐞 𝐨𝐟 𝐒𝐜𝐚𝐥𝐥𝐨𝐩 & 𝐄𝐠𝐠 𝐖𝐡𝐢𝐭𝐞 ($𝟏𝟎++ 𝐩𝐞𝐫 𝐩𝐚𝐱)
This was interesting. I believe Eatbook's review on this, specifically the 'Crouching Tiger, Hidden Dragon' was pretty accurate. Specifically, the mousse was definitely not just egg whites due to its firmness and the distinct seafood taste. It's definitely a unique dish and I enjoyed the textural contrast between the crunchy wanton skin and cucumber, and the firm mousse. Please do bear in mind though that the cucumber is incredibly thick and difficult to cut through with just the small spoon that comes along with it. That being said, the deep-fried wanton skin was incredibly enjoyable as again, they somehow managed to fry it without it being even a tad oily. While some of my dining companions found it underwhelming, I did enjoy the novelty and would recommend getting a few to share.

Full review at: https://liveeatbless.wordpress.com/2021/02/28/tonny-restaurant-review/

More pictures at: https://www.instagram.com/p/CLzak6iH4_Z/?igshid=1eddkxa4zmhhd

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𝐂𝐫𝐢𝐬𝐩𝐲 𝐘𝐚𝐦 𝐰/ 𝐓𝐫𝐮𝐟𝐟𝐥𝐞 𝐎𝐢𝐥 ($𝟐𝟕++ 𝐟𝐨𝐫 𝐌𝐞𝐝𝐢𝐮𝐦)
So the novelty in this comes in how it arrives as a tower, exactly as how the picture looks like. But just like tissue prata, it tastes exactly like yam. Okay, because it has been sliced into paper thin slices, and doused (pretty lavishly) with truffle oil, it 𝘁𝗮𝘀𝘁𝗲𝗱 𝗺𝗼𝗿𝗲 𝗹𝗶𝗸𝗲 𝘁𝗿𝘂𝗳𝗳𝗹𝗲 𝗰𝗵𝗶𝗽𝘀. You know... like the Aroma Black Truffle Potato Chips that costs just $10 per bag? Yes, go get that instead. It's equally satisfying, probably a tad bit more sinful but much much better on your wallet. Okay, some plus points would be the lightness of this dish (You can arguably eat the whole thing and not feel full) as well as their ability to fry it without it being oily. Still though, if you're feeling rich or you just want to try something novel, there's definitely no harm ordering this but I would 𝘀𝘁𝗿𝗼𝗻𝗴𝗹𝘆 𝘀𝘂𝗴𝗴𝗲𝘀𝘁 𝗴𝗼𝗶𝗻𝗴 𝗳𝗼𝗿 𝘀𝗺𝗮𝗹𝗹!

Full review at: https://liveeatbless.wordpress.com/2021/02/28/tonny-restaurant-review/

More pictures at:
https://www.instagram.com/p/CLzaSnznwS3/?igshid=w4oddw4x1tvt

Easily my 2nd favourite dish, if not on par with their famed Kong Bak Pau, would be their XO Prawn Vermicelli. While the price tag may be rather steep, generous amounts of vermicelli was provided. And if I could only use one word to describe it, it would be 𝗵𝗲𝗮𝘃𝗲𝗻𝗹𝘆. The glass noodles were coated with the right balance of white pepper, salt, oil and 'wok hei' notes that it was really just a burst of flavours. I did not try the prawns but one of my dining companions commented that it tasted fresh, albeit slightly overcooked. Honestly, I would have been more than content ordering just their Kong Bak Pau and this dish. Needless to say, highly recommended as well.

Their rendition of the dish stands on par or better than the hot & sour soups you get at Wedding dinners. Yes, while wedding dinners typically provide the more expensive Fish Maw version instead, the ingredients and consistency of the soup can be rated comparatively. With Westlake's version, no expenses were spared in providing a huge variety of bite-sized tofu, mushroom slices and bits of egg white. All of which were suspended in the soupy mixture which provided just the right level of starchiness.  Flavour-wise, it was certainly not salt and water. Those that can't handle their spice will probably enjoy this much more as well. Personally, while I do enjoy some heat, the soup was well-balanced as it is and I simply needed a dash of vinegar to cut through the sourness of the soup.

Introduced on 27th January this year, their Vegan Black N' White Cakeshake ($23++) consists of a 'soy-based chocolate shake with housemade vanilla frosting and mini chocolate chips on the rim, that comes topped with a slice of black-and-white cake, rice-based whipped cream, and chocolate drizzle'. Honestly, I am not a fan of their chocolate shake as I expected the chocolate to come out stronger and richer. Nevertheless, their 𝘃𝗲𝗴𝗮𝗻 𝗰𝗮𝗸𝗲 𝗶𝘀 𝗽𝗿𝗼𝗯𝗮𝗯𝗹𝘆 𝘁𝗵𝗲 𝗯𝗲𝘀𝘁 𝘁𝗼𝗽𝗽𝗶𝗻𝗴 𝗕𝗹𝗮𝗰𝗸 𝗧𝗮𝗽 𝗵𝗮𝘀 𝘁𝗼 𝗼𝗳𝗳𝗲𝗿. Most of the cake was moist and only subtly sweet. Also, despite Black Tap claiming that it is topped with a 'rice-based whipped cream', two of us that day agreed that we tasted a strong scent of coconut which worked really well with the moist cake. The only issue I had with it was the layers of fondant icing between the cake layers and on top of the cake. It had a sickishly sweet saccharine flavour that 𝗰𝗼𝗺𝗽𝗲𝗹𝗹𝗲𝗱 𝗺𝗲 𝘁𝗼 𝗮𝘃𝗼𝗶𝗱 𝗶𝘁 𝗮𝘁 𝗮𝗹𝗹 𝗰𝗼𝘀𝘁𝘀.

Full review at: https://liveeatbless.wordpress.com/2020/03/23/black-tap-singapore-thick-beef-burgers-and-1600-calories-crazy-shakes/

More pictures at: https://www.instagram.com/p/B-Eg8TPnFeu/?igshid=uh7wt2oeigvb

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Trying out both their falafel patty (Deep-fried mashed chickpeas) and their lamb patty in a salad, 𝗯𝗼𝘁𝗵 𝗽𝗿𝗼𝘃𝗶𝗱𝗲𝗱 𝗮 𝘄𝗲𝗹𝗰𝗼𝗺𝗶𝗻𝗴 𝗰𝗵𝗮𝗻𝗴𝗲 to the otherwise beef overload I was starting to get from the burgers. I should emphasise that 𝘁𝗵𝗲𝗶𝗿 𝗖𝗿𝗮𝗳𝘁 𝗕𝘂𝗿𝗴𝗲𝗿 𝗦𝗮𝗹𝗮𝗱𝘀 𝗮𝗿𝗲 𝗽𝗿𝗮𝗰𝘁𝗶𝗰𝗮𝗹𝗹𝘆 𝗮 𝗺𝗮𝗶𝗻 𝗼𝗻 𝗶𝘁𝘀 𝗼𝘄𝗻 and is probably targeted at those craving for something lighter. Essentially, they are made by stealing the patty from the Craft Burgers and putting it on top off a generous plate of salad. It's not a separate salad dish as what I was expecting, hence the high price point.

Full review at: https://liveeatbless.wordpress.com/2020/03/23/black-tap-singapore-thick-beef-burgers-and-1600-calories-crazy-shakes/

More pictures at: https://www.instagram.com/p/B-Eg8TPnFeu/?igshid=uh7wt2oeigvb

Despite The Cantonese BBQ Burger ($24++) being a creation exclusive to Black Tap Singapore's outlet and catered to local taste, this was 𝗺𝘆 𝗹𝗲𝗮𝘀𝘁 𝗳𝗮𝘃𝗼𝘂𝗿𝗶𝘁𝗲 burger. While the sambal BBQ sauce may have been an innovative fusion to say the least, the two bold elements sadly were not balanced and I tasted more of the tangy notes from the BBQ sauce than the sweet and spicy sambal we've come to know and love. Also, while the Cantonese Mayo with Black Bean and Garlic did had discernible earthy notes from the black bean, similar to what you'll find in Chinese cuisine, it just seemed to have been overwhelmed by the rest of the elements or simply did not complement the other dishes at all. The complete lack of harmony within the burger is a real pity for a creation with so much potential and I'm unlikely to order it again.

Full review at: https://liveeatbless.wordpress.com/2020/03/23/black-tap-singapore-thick-beef-burgers-and-1600-calories-crazy-shakes/

More pictures at: https://www.instagram.com/p/B-Eg8TPnFeu/?igshid=uh7wt2oeigvb

'Four pieces of Nyonya rice pancakes served with warm banana sauce.'Ending off with desserts, we decided to try something new. Apom Berkuah is a traditional pancake predominantly made with rice flour, coconut water (Though there are modern recipes which use plain water) and coconut milk before being left to rise with the help of yeast. Thereafter, the batter is dropped onto a lightly oiled mould where it is then cooked over a low heat, like a typical pancake. Traditionally, the blue colouring atop these pancakes are made by boiling actual Blue Pea Flowers. On its own, it tasted like slightly sweetened steamed tapioca.The Kuah Pengat Pisang (Banana gravy) that came along with it though was the real deal. Made from Gula Melaka, Coconut milk, Pandan leaves and slices of banana, my tastebuds were pretty much dancing with joy at the abundance of aromatic and complementary flavours to discover. I have tried plenty of Gula Melaka and coconut milk based desserts (Lots of different chendols), but somehow it was done extremely well here. While I can only speculate as to what the secret may be, it is likely due to the combination of aromatic ingredients or the quality of ingredients used. At the end,  I couldn't help but guiltily gobble down spoonfuls of the sauce after the pancakes were finished. Needless to say, this is a 𝗺𝘂𝘀𝘁-𝘁𝗿𝘆 as well.

Full review at: https://liveeatbless.wordpress.com/2020/03/12/restaurant-review-peramakan-keppel-club-harbourfront/

More pictures at: https://www.instagram.com/p/B9orFltnIfd/?igshid=11mkd23pwoo1v

'Chicken braised in rich Indonesian black nut & Garam Assam gravy (2 nuts per serving).'There's an option to add more Buah Keluak nuts for an additional $1.80++ / nut. The Buah Keluak nuts are added together with the chicken and a small plastic coffee spoon / stirrer is provided to help you dig out the pitch black flesh. Without adding extra nuts though, the sauce on its own was spectacular and brimming with the slightly sour, tangy and earthy notes of the nut. Before I continue, I should probably 𝗵𝗶𝗴𝗵𝗹𝘆 𝗿𝗲𝗰𝗼𝗺𝗺𝗲𝗻𝗱 𝘁𝗵𝗲𝗶𝗿 𝘀𝗮𝗺𝗯𝗮𝗹 𝗰𝗵𝗶𝗹𝗶 served on the side which had pronounced citrusy notes and was just spicy enough for one to enjoy. Despite their amazing sambal, I drenched my plate of rice with as much sauce as possible. In fact, all the dishes that day came with a sauce that had its own unique blend of spices, complementing the steamed rice well. With the restaurant offering 𝘂𝗻𝗹𝗶𝗺𝗶𝘁𝗲𝗱 𝗽𝗼𝗿𝘁𝗶𝗼𝗻𝘀 𝗼𝗳 𝗿𝗶𝗰𝗲 𝗮𝘁 $𝟭.𝟱𝟬++ / 𝗽𝗮𝘅, Peranakan cuisine is probably not for those on a Keto diet.  A close contender for Best Dish of the Day, the chicken was also moist, juicy and tender. 

Full review at: https://liveeatbless.wordpress.com/2020/03/12/restaurant-review-peramakan-keppel-club-harbourfront/

More pictures at: https://www.instagram.com/p/B9orFltnIfd/?igshid=11mkd23pwoo1v

'Shin beef, braised in spicy coconut sauce till tender. Served with Serondeng (Indonesian Spicy Fried Coconut Flakes).'

Most definitely the best dish that day, the beef was drenched in a fiery red sauce that was hardly spicy. Honestly, I was not the first who noted the quality of this dish. While I was busy sampling the other dishes, one of my dining companions who typically does not comment on the food unexpectedly opined that the beef was good. It was only after finally processing the comment that I realised how much I was missing out. A decent portion of beef was served in huge chunks that were absolutely 𝗳𝗼𝗿𝗸-𝘁𝗲𝗻𝗱𝗲𝗿. Don't just take our words for it though, this is truly a 𝗺𝘂𝘀𝘁-𝘁𝗿𝘆. Well aware that I'm starting to use the term 'fork-tender' quite frequently now, I still only mean it in the literal sense and 𝗜'𝗺 𝗴𝗹𝗮𝗱 𝘁𝗵𝗮𝘁 𝗺𝗼𝗿𝗲 𝗮𝗻𝗱 𝗺𝗼𝗿𝗲 𝗿𝗲𝘀𝘁𝗮𝘂𝗿𝗮𝗻𝘁𝘀 𝗮𝗿𝗲 𝗰𝗮𝗿𝗶𝗻𝗴 𝗳𝗼𝗿 𝘁𝗵𝗼𝘀𝗲 𝘄𝗵𝗼 𝗰𝗮𝗻'𝘁 𝗰𝗵𝗲𝘄. :)

Full review at: https://liveeatbless.wordpress.com/2020/03/12/restaurant-review-peramakan-keppel-club-harbourfront/

More pictures at: https://www.instagram.com/p/B9orFltnIfd/?igshid=11mkd23pwoo1v

While this was mistakenly ordered on our part, it was probably the best rendition of a black pepper dish that I’ve ever had in a Zi Char establishment. The quality of the beef shone through as it was highly flavourful and tender without being chewy. The slight acidity from the red wine helped to cut through the richness of the meat as well while the black pepper was not too overpowering for me. In fact, I enjoyed the sweet and saltish contrast the sauce provided and found myself nibbling on the slices of onions and green pepper after all the beef was gone. If the quality of the beef shone through clearly here, I’m sure that their signature Pan Seared Wagyu Beef with Red Wine Sauce ($28++) would have fared even better and would certainly order this if I ever make a repeat visit.

Apart from these dishes which I highly recommend, the bulk of their dishes were decent with a small minority missing the mark. So just a friendly heads-up, I did 𝗮𝗱𝘃𝗶𝘀𝗲 𝗮𝗴𝗮𝗶𝗻𝘀𝘁 ordering their XO Stir Fried Asparagus ($18++) and Chocolate Cake with Berry Compote Stuffing & Ice Cream ($12.80++).

Full review at: https://liveeatbless.wordpress.com/2020/03/04/restaurant-review-wok-palace-fusionopolis-one-north/

More pictures at: https://www.instagram.com/p/B9UI0NUHgM-/?igshid=bala4hl6vdpd

IG: @thankgodforf00d

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