European💶

Not sure if this dish is highly raved about but if it is it is entirely deserving. My absolute favourite of the night. The brioche was wonderfully toasted with the perfect softness and crustiness. The blue manna crab came with such a generous portion, mixed with smoked enoki and packed with an umami flavour. I’m not sure if the sauce underneath is the umami butter, but if it is then it was absolutely delightful. The entire dish felt fresh, savoury, and overall delicious - I really couldn’t have enough!

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Red wine braised octopus with beef tendon, a rich pasta dish that is good for sharing lest you feel too overwhelmed. I couldn’t really see the portion of ingredients because of the colour of the sauce and how it was really infused into the entire dish, but I thought that the portion of it was just right. The beef tendons were a tad too gelatinous especially for the thick sauce. Really good flavours to this dish though.

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Loved the freshness of the amber jack that came with a slight sweetness. The base with tomatoes made it light and citrusy, which was very refreshing for the palate. A nice and delightful raw dish to start your meal!

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Pastry was quite soft and not as crusty as I would like, and salmon was a bit dry. However, the flesh of the salmon was still tender, and went nicely with the delicate lemon and dill beurre blanc. Pretty decent but definitely on the pricier side.

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Before you is the large portion of the classic fish & chips at Lad & Co, a hidden gem opposite Tanglin Mall that has sheltered outdoor seating with a cozy, laid back vibe. The regular portion costs $19, which I believe both portions are well worth the price for the quality of fish & chips delivered. The haddock was fresh, with tenderness in every bite yet not disintegrating into measly pieces before your eyes. The beer batter was a crisp, thin, layer, which made every mouthful so delightful! You get a choice of classic thick cut fries or thin fries with your fish, and I went for the unorthodox thin fries that came well-seasoned. They go British all the way by having mushy peas on the side. I guess the only downside was the tartar sauce, which leaned towards an ordinary mayonnaise more than anything. Would have loved more relish in all the creaminess. That being said, I now have a new favorite go-to for fish & chips!

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Huge portion of fish & chips which makes the price point pretty worth it at Bread Street Kitchen. Fish was fresh and slightly tender but the batter was a bit too soft. Generally very average in terms of flavour and quality but at BSK you’re very much also paying for service and ambience.

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Fresh squid tentacles that gave a nice slight bounce with every chew, and I loved the sourness from the spicy green sriracha which complemented the squid with impeccable flavour. The argyle had a slight herbaceous note but have more a refreshing peppery taste alongside the grilled tentacles.

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Homemade Bavarian egg noodles were of a slight chewy texture, similar to that of gnocchi but flatter. The cream and Emmental cheese combination was not as cheesy as you’d expect in a typical mac and cheese dish, but a cheesiness that was light on the palate. An overall pretty interesting flavour! The garnish of roasted onion rings gave a nice crunch to this carb-loaded dish as well. Complement this with a sausage platter and it’d be a good meal for sharing!

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BARCELONA prides themselves on affordable cava & a wide range of Spanish tapas to go along with your wine. You get two different vibes sitting outdoors and indoors. Outdoor seating gives you a warm, chill vibe, while the indoors give a dark, elusive, but cosy atmosphere. Choose as you will, because the friendly service extends both indoors and outdoors, making diners feel both comfortable and welcomed.

When it comes to a tapas date, I never neglect my garlic shrimps. The gambas al ajillo doused it oil could have afforded to been more garlicky, but the prawns were sufficiently juicy. The bread at the side was surprisingly really good.

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Second main dish was, of course, steak. The Futari Wagyu skirt steak was served alongside bone marrow sauce, bagna cauda, as well as white asparagus and sweet potato pave. One bite of the steak and you know its quality, bursting with flavour so natural yet decadent. Complement every bite with the bone marrow sauce and/or bagna cauda and you’re in for a treat.

Gemma’s SG Restaurant Week Menu is purposefully created to satisfy one’s steak craving. But apart from steak, they had two other main dishes, one of which was the Viola Artichoke Agnolotti with charred peas, fresh crayfish and smoke paprika. Loved every bite of this — it’s thick, creamy saffron-like sauce together with the agnolotti stuffed with artichoke was a burst of flavour. The dash of paprika added a layer of spice to it, which made it even more enjoyable.

Amuse bouche served before the mains was a biscuit filled with mascarpone and beef tartatre atop. Presentation was cute and aesthetic.