Western

Western

Featuring Forty Hands (Tiong Bahru), HOUSE at Dempsey, Spathe Public House, PasarBella (The Grandstand), Lolla, Marché Mövenpick (VivoCity), mezza9 (Grand Hyatt Singapore), Platypus Kitchen (Bugis Junction), LeVeL 33, Omakase Burger (Orchard Central)
Jason Wong
Jason Wong

Utterly tender escalopes of veal that have been coated in breadcrumbs and deep-fried to a crisp, golden brown are served with a homely potato and cucumber salad, as well as a cranberry sauce that acts as a sweet counterpoint to the slight oiliness of the schniztels. Having had these in Germany, I can vouch for the authenticity of its taste, now made even tastier with an extremely good deal of 1-for-1 schnitzels on #burpplebeyond !
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Taste: 3/5

3 Likes

Typical German comfort fare, the combination of plump veal sausages, mashed potato, sauerkraut and dijon mustard may not win any awards, but still manages to warm the belly and soothe the soul.
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Get your 1-for-1 sausages on #burpplebeyond at @frieda.restaurant!

Taste: 3/5

1 Like

Soup may not immediately come to mind as the most exciting of foods, but this seasonal special from Frieda's Wild Garlic & Beer menu commanded my attention with its rich and comforting flavour. Each spoonful was practically blooming with the essence of wild garlic, essentially a more delicate and sweeter version of regular garlic. Tempered with the mellow creaminess of creme fraiche and jazzed up with crunchy croutons, this deceptively simple dish is sure to win your tastebuds over.

Taste: 3.5/5

Remarkably rich and potent with umami, the risotto was infused with the funkiness of prawn head butter and a reduced prawn shell stock brimming with the taste of the ocean. It goes without saying the rice was perfectly al dente, and topped with sweet and crunchy chunks of charred Spencer Gulf prawns. My top pick for mains off the lunch set menu.

Taste: 4/5

2 Likes

The temerity to serve something as divisive as tripe deserves respect, and these garnered aplomb at our table. I tend to avoid tripe because it can be hard to get right, these though were wondrously soft and tender. Laced with deep smokiness and the herbaceous-ness of a punchy preserved olive leaf gremolata, each skewer was piercingly flavourful.

Taste: 3.5/5

4 Likes

From my casual observations(and I could be wrong), the serving size of the Fremantle Octopus as part of the Feeeeeed Me! Omakase is the same regardless of whether a party of two or three are having it. That’s a shame since it was executed marvellously – tender, smoky and well-paired with a velvety, nutty macadamia tahini. It was gone in a flash before we knew it and left us wanting for more.

Taste: 3.5/5

3 Likes

Hot new kid on the Club Street block is Catfish – Chef Andrew Walsh’s latest fish grill and raw bar concept that sees French and Swedish technique combined with Asian ingredients to create an eclectic yet highly focused menu of shareable small plates and mains.

The very Instragram-able take on the Dim Sum classic of sesame prawn toast is elevated here with a beautiful Argentinian red prawn on thin slivers of toast sandwiching scallop mousse, and who can ignore the luxe toppings of fresh uni and caviar? Served with a bright citrus emulsion and herbaceous dill oil, every element on the plate worked together harmoniously and set the meal off on the right foot.

Taste: 3.5/5

3 Likes

I've learnt to take it with a pinch of salt when i see "Carbonara" on a menu here in Singapore, because more often than not, it isn't. What this is though, is a perfectly fine rendition of spaghetti in a white wine and cream sauce with bacon and Parmesan. The pasta could have been more al-dente, but we still enjoyed it.

Taste: 3/5

2 Likes

A homage to his Teochew heritage as well as a nod to the terrine and his French cooking background, chef Dylan's attempt to simultaneously preserve and radically modernize an almost extinct traditional Teochew dish has resulted in an extremely unique conceptualisation that still works despite its initial strangeness. Pork trotters are slow boiled for 10 hours and combined with pork belly as well as gelatinous pig skin to form a light tasting yet flavourful cold terrine, served with crunchy housemade chicharron and an inspired calamansi sorbet with a kick of chilli padi that doubles as sauce when it eventually melts.

<< Invited tasting >>

Taste: 3.5/5

Soft, pillowy and slightly charred, these gnocchi were pretty good except for a random few undercooked ones. The velvety potato sauce laced with miso butter and root vegetables as well as roasted garlic made this quite a hearty and flavoursome vegetarian option that is sure to please even meat lovers.

<< Invited tasting >>

Taste: 3.5/5

1 Like

The Masses evolving food philosophy always produces interesting results. One of their more successful plates is this extremely inviting looking otak-inspired fish cake that's made from local golden pomfret instead of mackerel. I loved the loosely packed texture of the fish cake and the restrained sensibility that calls for dialing back on the spiciness of the otak paste so that the shredded crab meat and tobiko are not overpowered (the uni is not normally part of this dish). This doesn't mean flavour was sacrificed, quite the contrary and especially so with the simultaneously refreshing and umami pork lard and calamansi vinaigrette used to dress to fish cake.

<< Invited tasting >>

Taste: 3.5/5

2 Likes

While the small bites on The Masses new menu are novel, it’s the more conventional yet still unique interpretations of classics that truly impressed. Instead of pork, they use the less popular lamb but makes it as good or even better. Marinated for 24 hours in their house-made charsiew sauce and sous vide for a lengthy 36 hours, it's obvious this is a labour of love and passion and more than just a day job for the team at The Masses. The result is richly flavoured, fall-of-the-bone meat with a perfect char from being finished off on the binchotan. The mint sour cream on the side is a cool and refreshing foil to the heavy protein as well.

<< Invited tasting >>

Taste: 4/5

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