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It had been a long time since my last return to The Masses, and definitely even longer since the very first time I have had this item; amazing how this signature of theirs had been consistently refined over the various menu revamps, with a "C" added to its name with each change. Now featuring elements such as Crabmeat, Caviar, Clams, Chorizo, and Lobster Sauce, the cold pasta dish undoubtedly an umami bomb with their creamy, slightly sweet crustacean flavour of the sauce. The pasta carries some bite, while the various seafood helps to enhance those umami notes even further; the dehydrated Chorizo (which were pretty bacon bit-esque) brings the C&C&C&C Pasta with a savoury flavour, bringing the flavours even further. It's amazing how The Masses had been so consistent all this while with its old dishes, with constant tweaks to keep things fresh while dishing out new favourites for its returning patrons; definitely looking forward to another return visit soon.


Try not to take those tables near to the hot pira ovens, I could feel my #leftprofile being grilled (100x lesser than my medium well steak though) - Crisp baguettes with garlic aioli (complimentary) & Jumbo Lumb Crab Cakes as starters
- Grass-fed Black Onyx Ribeye (Rangers Valley) & Patagonian Toothfish (not in photos) for mains
- Complimentary cake as dessert
@andazsingapore @665degreesfahrenheit #andaz #andazsingapore #665degreesfahrenheit #steakhouse #blackonyx #grassfedbeef #steak #ribeye #crabcakes #toothfish
#bonappetit #burpple #eeeeeats #foodblogger #foodie #foodphotography #foodpic #foodporn #foodpornsg #foodsg #foodstagram #goodeats #igsg #instafood #sgeats #sgfoodie #sgfoodporn #sgig #sginstagram

Banana confit, steamed banana cake, toffee sauce - this was a pretty unique dessert. I really enjoyed the wonderfully made banana meringues which were really unique. Most meringues are pretty boring to me but the banana meringue here was great; and I loved the banana cake chunks as well. My only gripe is that the serving could have been slightly larger, as we demolished this dessert in a heartbeat.

Potato gnocchi dumplings, confit chicken breast, truffle shiitake emulsion, Parmesan espuma - this was as mindblowing as the duck breast. The chicken was so so tender and I daresay one of the best chicken breasts I’ve ever had in Singapore - the texture of the chicken breast was really unbelievable. The gnocchi was really chewy and delectable as well. Brine is hands down one of the most amazing little restaurants I’ve had the privilege to dine at. Please keep it up!

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Dry aged duck breast, eggplant textures - this was amazing. Hands down the best duck I’ve had yet - and the best one I’ve had was from a famous French restaurant in Ho Chi Minh. This was amazing - so tender and juicy, so perfectly done to a slight crisp on the exterior, pairing so well with the duck fat/jus sauce - we polished it clean in a heartbeat while lamenting the fact that this amazing dish was coming to an end. Truly spectacular dish from Brine.

Steamed potato, red curry, garam masala, mussels, pani puri - I chose to order this instead because I had the beef tartare during my last visit here (really good too). The dish came together so well! Such a generous helping of mussels, wonderfully rich red curry sauce and potatoes to go along.

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Got a special date coming up? Impress your loved one with an exquisite view of Singapore's skyline whilst dining on stunning dishes on the 38th floor of Andaz hotel. Start with the Jumbo Lump Crab Cakes ($32) for perfectly seasoned crab meat. Treat yourselves to their super fresh Boston Lobster Thermidor ($88) soaked in a creamy rich sauce or opt for the more affordable but also good Mac & Cheese ($15). No matter which excellent dish you order, be sure to have their decadent Truffle Fries ($18) on the side. These thick-cut beauties come with an aioli sauce infused with real truffle shavings.
Photo by Burppler Rachel Chua
*Halal-certified meat and seafood suppliers only (serves alcohol)


Specially imported Manuka woodchips from New Zealand, alongside charcoal provides broad robust flavours and natural caramelisation to the meats.

Read more: https://www.misstamchiak.com/hsbc-fathers-day-promotions/

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The fried meat coated with sticky sauce was reminsce of our local sweet and sour pork, but this was much sweeter than sour. Beware though cos its very addictive. Especially so when you have booze on the table.