Restaurants

Restaurants

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

๐’๐ญ๐ž๐š๐ฆ๐ž๐ ๐–๐ข๐ฅ๐ ๐‘๐ข๐œ๐ž ๐ฐ/ ๐–๐š๐ฑ๐ž๐ ๐Œ๐ž๐š๐ญ ($๐Ÿ•๐Ÿ++ ๐Ÿ๐จ๐ซ ๐Œ๐ž๐๐ข๐ฎ๐ฆ)
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, ๐˜†๐—ผ๐˜‚๐—ฟ ๐—ฎ๐—ป๐˜€๐˜„๐—ฒ๐—ฟ ๐˜๐—ผ ๐˜๐—ต๐—ถ๐˜€ ๐—ฝ๐—ฒ๐—ฟ๐—ฒ๐—ป๐—ป๐—ถ๐—ฎ๐—น ๐—ณ๐—ผ๐—ผ๐—ฑ ๐˜„๐—ฎ๐˜€๐˜๐—ฎ๐—ด๐—ฒ ๐—ฝ๐—ฟ๐—ผ๐—ฏ๐—น๐—ฒ๐—บ ๐—น๐—ถ๐—ฒ๐˜€ ๐—ถ๐—ป ๐˜๐—ต๐—ถ๐˜€ ๐—บ๐—ฎ๐—ด๐—ถ๐—ฐ๐—ฎ๐—น ๐—ด๐—ฟ๐—ฎ๐—ถ๐—ป. ๐Ÿ™‚

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

1 Like

๐Œ๐š๐๐ž ๐จ๐Ÿ ๐Œ๐จ๐ฎ๐ฌ๐ฌ๐ž ๐จ๐Ÿ ๐’๐œ๐š๐ฅ๐ฅ๐จ๐ฉ & ๐„๐ ๐  ๐–๐ก๐ข๐ญ๐ž ($๐Ÿ๐ŸŽ++ ๐ฉ๐ž๐ซ ๐ฉ๐š๐ฑ)
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

๐‚๐ซ๐ข๐ฌ๐ฉ๐ฒ ๐˜๐š๐ฆ ๐ฐ/ ๐“๐ซ๐ฎ๐Ÿ๐Ÿ๐ฅ๐ž ๐Ž๐ข๐ฅ ($๐Ÿ๐Ÿ•++ ๐Ÿ๐จ๐ซ ๐Œ๐ž๐๐ข๐ฎ๐ฆ)
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 ๐˜๐—ฎ๐˜€๐˜๐—ฒ๐—ฑ ๐—บ๐—ผ๐—ฟ๐—ฒ ๐—น๐—ถ๐—ธ๐—ฒ ๐˜๐—ฟ๐˜‚๐—ณ๐—ณ๐—น๐—ฒ ๐—ฐ๐—ต๐—ถ๐—ฝ๐˜€. 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 ๐˜€๐˜๐—ฟ๐—ผ๐—ป๐—ด๐—น๐˜† ๐˜€๐˜‚๐—ด๐—ด๐—ฒ๐˜€๐˜ ๐—ด๐—ผ๐—ถ๐—ป๐—ด ๐—ณ๐—ผ๐—ฟ ๐˜€๐—บ๐—ฎ๐—น๐—น!

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 ๐—ต๐—ฒ๐—ฎ๐˜ƒ๐—ฒ๐—ป๐—น๐˜†. 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 versionย instead, the ingredients and consistency of the soup can be rated comparatively. With Westlake's version, no expenses were spared in providing a huge varietyย 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.ย  Flavour-wise, it was certainly not salt and water. Those that can't handle theirย 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 ๐˜ƒ๐—ฒ๐—ด๐—ฎ๐—ป ๐—ฐ๐—ฎ๐—ธ๐—ฒ ๐—ถ๐˜€ ๐—ฝ๐—ฟ๐—ผ๐—ฏ๐—ฎ๐—ฏ๐—น๐˜† ๐˜๐—ต๐—ฒ ๐—ฏ๐—ฒ๐˜€๐˜ ๐˜๐—ผ๐—ฝ๐—ฝ๐—ถ๐—ป๐—ด ๐—•๐—น๐—ฎ๐—ฐ๐—ธ ๐—ง๐—ฎ๐—ฝ ๐—ต๐—ฎ๐˜€ ๐˜๐—ผ ๐—ผ๐—ณ๐—ณ๐—ฒ๐—ฟ. 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 ๐—ฐ๐—ผ๐—บ๐—ฝ๐—ฒ๐—น๐—น๐—ฒ๐—ฑ ๐—บ๐—ฒ ๐˜๐—ผ ๐—ฎ๐˜ƒ๐—ผ๐—ถ๐—ฑ ๐—ถ๐˜ ๐—ฎ๐˜ ๐—ฎ๐—น๐—น ๐—ฐ๐—ผ๐˜€๐˜๐˜€.

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, ๐—ฏ๐—ผ๐˜๐—ต ๐—ฝ๐—ฟ๐—ผ๐˜ƒ๐—ถ๐—ฑ๐—ฒ๐—ฑ ๐—ฎ ๐˜„๐—ฒ๐—น๐—ฐ๐—ผ๐—บ๐—ถ๐—ป๐—ด ๐—ฐ๐—ต๐—ฎ๐—ป๐—ด๐—ฒย to the otherwise beef overload I was starting to get from the burgers. I should emphasise that ๐˜๐—ต๐—ฒ๐—ถ๐—ฟ ๐—–๐—ฟ๐—ฎ๐—ณ๐˜ ๐—•๐˜‚๐—ฟ๐—ด๐—ฒ๐—ฟ ๐—ฆ๐—ฎ๐—น๐—ฎ๐—ฑ๐˜€ ๐—ฎ๐—ฟ๐—ฒ ๐—ฝ๐—ฟ๐—ฎ๐—ฐ๐˜๐—ถ๐—ฐ๐—ฎ๐—น๐—น๐˜† ๐—ฎ ๐—บ๐—ฎ๐—ถ๐—ป ๐—ผ๐—ป ๐—ถ๐˜๐˜€ ๐—ผ๐˜„๐—ปย 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

Despiteย The Cantonese BBQ Burger ($24++) being a creation exclusive to Black Tap Singapore's outlet and catered to local taste, this was ๐—บ๐˜† ๐—น๐—ฒ๐—ฎ๐˜€๐˜ ๐—ณ๐—ฎ๐˜ƒ๐—ผ๐˜‚๐—ฟ๐—ถ๐˜๐—ฒย 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 theย 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,ย  I couldn't help but guiltily gobble down spoonfuls of the sauce after the pancakes were finished. Needless to say, this is a ๐—บ๐˜‚๐˜€๐˜-๐˜๐—ฟ๐˜†ย 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 ๐—ต๐—ถ๐—ด๐—ต๐—น๐˜† ๐—ฟ๐—ฒ๐—ฐ๐—ผ๐—บ๐—บ๐—ฒ๐—ป๐—ฑ ๐˜๐—ต๐—ฒ๐—ถ๐—ฟ ๐˜€๐—ฎ๐—บ๐—ฏ๐—ฎ๐—น ๐—ฐ๐—ต๐—ถ๐—น๐—ถย 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 ๐˜‚๐—ป๐—น๐—ถ๐—บ๐—ถ๐˜๐—ฒ๐—ฑ ๐—ฝ๐—ผ๐—ฟ๐˜๐—ถ๐—ผ๐—ป๐˜€ ๐—ผ๐—ณ ๐—ฟ๐—ถ๐—ฐ๐—ฒ ๐—ฎ๐˜ $๐Ÿญ.๐Ÿฑ๐Ÿฌ++ / ๐—ฝ๐—ฎ๐˜…, Peranakan cuisine is probably not for those on a Keto diet.ย  A close contender for Best Dish of the Day, the chicken was also moist, juicy and tender.ย 

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 ๐—ณ๐—ผ๐—ฟ๐—ธ-๐˜๐—ฒ๐—ป๐—ฑ๐—ฒ๐—ฟ. Don't just take our words for it though, this is truly a ๐—บ๐˜‚๐˜€๐˜-๐˜๐—ฟ๐˜†. 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 ๐—œ'๐—บ ๐—ด๐—น๐—ฎ๐—ฑ ๐˜๐—ต๐—ฎ๐˜ ๐—บ๐—ผ๐—ฟ๐—ฒ ๐—ฎ๐—ป๐—ฑ ๐—บ๐—ผ๐—ฟ๐—ฒ ๐—ฟ๐—ฒ๐˜€๐˜๐—ฎ๐˜‚๐—ฟ๐—ฎ๐—ป๐˜๐˜€ ๐—ฎ๐—ฟ๐—ฒ ๐—ฐ๐—ฎ๐—ฟ๐—ถ๐—ป๐—ด ๐—ณ๐—ผ๐—ฟ ๐˜๐—ต๐—ผ๐˜€๐—ฒ ๐˜„๐—ต๐—ผ ๐—ฐ๐—ฎ๐—ป'๐˜ ๐—ฐ๐—ต๐—ฒ๐˜„. :)

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 Iโ€™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, Iโ€™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 ๐—ฎ๐—ฑ๐˜ƒ๐—ถ๐˜€๐—ฒ ๐—ฎ๐—ด๐—ฎ๐—ถ๐—ป๐˜€๐˜ ordering their XO Stir Fried Asparagus ($18++) and Chocolate Cake with Berry Compote Stuffing & Ice Cream ($12.80++).

Full review at:ย 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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