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Nice House Red Chanced upon this jewel when i was walking passed. Decided to drop by for a glass of wine to chill as Singapore weather is sooooo hotz. $6 for a decent glass of merlot. Nice merlot with a robust mixture of berries! Am coming back for their monday special next week!!!
Ivy
5d
1$ Oysters, Great Wines Every Thursday evening, they sell oysters at 1$ each! Pair it with a very affordable glass of good wine, and you've got yourself a date! Cab be quite busy, so reservations are recommended. I have also really enjoyed their charcuterie board here.
Gisele
11w
French Bistronomy By Master Chef Roland Durand H O S T E D French Master Chef Roland Durand was in Singapore to share his style of classic French bistronomy for 3 nights - 18th to 20th June, at @ginettsingapore. At the dinner organised for the media, we had the opportunity to taste all of the courses he had created for the already-sold-out event (I’m pretty sure his fame as the chef-patron of Michelin-starred Le Passiflore in Paris may have something to do with that). The dishes displayed above (swipe for the others) were the ones I liked most. The first two are his desserts, the “Sablé Aux Fraises Et À La Rhubarbe” – a crisp buttery biscuit base embellished with strawberry, rhubarb and orange coulis; the second, the “Le Merveilleux Riz Au Lait A L’angelique De Roland Durand” – Chef Durand’s signature rice pudding whipped up with angelica and dressed with almond milk and pumpkin marmalade. Although I was feeling full and sleepy by this point in the meal, I couldn’t help but scrape my plates clean. What I enjoyed a lot as well was one of Chef Durand’s appetisers, the “Ravioles D’escargots” which featured #escargot wrapped in fine, handmade pasta and cooked in a delectable broth of sweet garlic and fresh herbs.
Veronica
21w
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Finally made it to @theblackswansg and I don’t know why I didn’t visit sooner! Crushing on the looks of this converted Colonial building with its huge double doors, high ceiling, deep teal-coloured walls completed with gold and bronze furnishings. Elegant and inviting without being overbearing. Meet Chef @alysiareynechan’s recommendation (also right now, my favourite dish on the menu), the super juicy Roasted Hokkaido Pork Loin with Vanilla Cauliflower Purée, Raisin & Pinenut Agrodolce and a Fennel Nashi Pear Salad. At first I was skeptical on the addition of vanilla to the purée, but it added an extra dimension of creaminess to the dish, especially when you have it with the raisins and vinegary mustard seeds. Damn, that’s delicious. Can’t wait to be back! Only available during dinner. 38bucks/serve #FTrecommends
Fiona
8w
A Damn Good Chocolate Tart ($12++) H O S T E D A couple of weeks have passed since I attended the tasting at The Black Swan (thanks @bydanieleng for the invitation) but this indecently good Twix Tart by new Head Chef Alysia Chan is still stuck on my mind. There is something about it that has EVEREEEETHING right on the button. For starters, she does not stinge on the voluptuous chantilly cream. That in my books, already makes it a winner. I really love how it gives each bite of the buttery, crunchy pastry lined with sea salt caramel and filled with almost-solid, cool dark chocolate ganache, cookie crumble and juicy cherries a pillow of softness to ride on. I guess when a chef creates a dessert based on her favourite candy bar, the force of inspiration is strong.
Veronica
15w
New Chef, New Menu - I Finally Want To Actually Dine At “The Black Swan”. H O S T E D Having followed The Black Swan’s new Head Chef Alysia Chan’s culinary career for years, I was curious to see what she would bring to this establishment’s table so to speak. I was not disappointed. Even though I was feeling a little tired that evening, it did not detract from my enjoyment of her food. She has embraced the minimal food wastage movement and totally owned it, as evidenced deliciously in quite a few of the dishes we got to try. I would not hesitate to have the entire menu again as I felt each item was well thought out and executed. Shown above is the first half of what we were served (the remaining half appears in a second post): (Clockwise from top left) Broccoli & Pine Nut Hummus with Polenta Chips ($14++) - a tasty vegan-friendly dip that has discarded stems of broccoli, carrot leaves, sundried tomatoes and toasted pine nuts blended together. Sourdough with Beef Fat Butter ($8++) - The crisp and the chewiness of the flavourful #bread was pure pleasure, and with a schmear of the sinful butter, even better. Charcuterie Platter ($38++) - Get one to share. You won’t regret it. The housecured meats are tender and intense in flavour. Condiments are also on point. Grilled Maine Lobster ($60++) - Lighter than the classic Mornay sauce, the crustacean is prepared with a piquant romesco instead and accompanied by chewy black barley and corn risotto for a substantial meal. San Marzano and Hokkaido Corn Salad - A very decent salad with crisp fresh baby spinach and arugula tossed in a white balsamic vinaigrette. Venus Clams ($24++) - You’ll want to bathe in the lip-smacking sauce. An order of sourdough is useful to mop up every drop.
Veronica
16w
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Featured In 3 Guides
The NEW Summer Menu by Executive Chef Kirk Is Really Quite Spectacular H O S T E D Believe it or not, this was my first time dining at One MICHELIN Starred “Jaan by Kirk”. My friend Annette and I were seated a corner table and had our eyes treated to jaw-dropping views from this up-in-the-sky restaurant as we partook of the new Summer Menu for lunch. Solidified around the concept of #ReinventingBritish, Executive Chef Kirk’s food has a major case of acute tastiness which I should warn you, can trigger heart palpitations right off the bat. I felt it myself, particularly with the “fish and chips” and Devonshire cheddar buckwheat pancake, two of the four exquisite snacks that flagged off our meal. Sourcing wherever possible from his place of birth - Devonshire, England, Chef Kirk’s culinary creations are as imaginative, beautifully articulated and satisfying as the best stories. Each course had an opening that drew me in and content that had me transfixed till the end. Which was what happened with the Roast Potato Soup served with a Mini Loaf, the Summer Beans Salad - a texturally-fun fest of different beans, English peas, Prosciutto ham, quinoa and parmesan cream prettied up by flowers from Jaan’s garden on level 5 of the Swissotel Stamford Hotel, and again, with the irrepressibly bouncy-of-flesh Scottish Langoustine tempered by a Baby Courgette. Just as enthralling to me were the poached snapper in a English pea and mussel sauce, and the smoky Wagyu the team had substituted the original stated course of Salt Marsh Lamb Loin for. I did sneak a bite of the Shepherd’s Pie, the second half of that from Annette and thought it was really good, not at all gamey. The picturesque palate cleanser with its mini bottle of cherry liqueur was inspired by picnics in the park. I loved how it dazzled with refreshing brightness from different sorbets and citrus-based elements. As for the strawberry dessert, I was so well and truly charmed I plan to devote a post to it.
Veronica
11w
British pork loin with onion and aubergine. This is one of the most amazing pork dish I have had in awhile. 👌🏻 Always happy to be back here at Jaan. 😊 #lunchwithfriends #jaanSG #reinventingbritish
Caecilia
23w
@jaansg , Singapore French Fine Dining, served British-inspired menu by @chefkirk_w , Simple Yet Complex, is not just beautiful dishes, but also reflect both culinary tradition and creativity. Feature the signature dish by @jaansg , Eggs in an egg. A confit of organic egg yolk served with cauliflower custard and pickled shimeji mushrooms and tops it with caviar. I love this 🥰. 💰$158++ for 6 courses menu. 📍Jaan. 2 Stamford Road, Level 70. Equinox Complex. Swissotel Stamford.
Cecil
35w
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Featured In 2 Guides
The “Menu Le Formule” Featuring The Best Of Autumn (Lunch: $158++ Per Pax) I chose to celebrate my friend’s birthday at Three MICHELIN Starred “Les Amis” because I knew it would be a meal she’d love. True enough, her verdict was: “That’s one of my best meals of the year”. Let’s recap it, shall we? 😊 Before the bread trolley rolled up to tempt us with its alluring array—there’s a new corn meal bread with caramel popcorn that had us asking for seconds after one bite, and a brand new unsalted French butter to gob on everything too—we got high on a few exquisite “finger food” creations by Executive Chef Sebastien Lepinoy and his team that showcased the best of Autumn. It began with sardine rillette in a crispy tartlet, warm cheesy gourgère, and a paper-thin filo pastry filled with onions confit in bacon and Madeira, covered by the neatest arrangement of mini king oyster mushrooms. A frothy cep mushroom veloute topped with matsutake mushroom followed, tagged along by a tiny smoked bacon croissant. All this time, thanks to Raj the Sommelier, we were sipping on a lovely non-alcoholic beverage of grape juice. Patrick, the resident caviar expert, let us try a new Kristal variety from a hybrid sturgeon by itself first before a big helping of it appeared on a picture-perfect ring of low-starch potatoes with creme fraiche, smoked salmon, capers and shiso flowers. Our next course was a gigantic, meaty scallop with a buttery sauce made from fish bone stock, herbs and seaweed. It was so tasty I licked my plate clean. Following that, Manoj showed us a huge uncut lobe of salt-baked and pan-seared foie gras before taking it back to have a piece of it plated with a veloute of lentils and smoked bacon. Prepared simply with salt, pepper and olive oil, the wild cep mushrooms we indulged in for course number I-lost-count was picked from the village Chef Sebastian grew up in. While my friend selected the roasted Challans duck breast with pear and jus gras for her main course, my choice was the black truffle and juniper berries-marinated Venison from the Black Forest in Germany. The latter was used to neutralise the gaminess. To complement, a silky burgundy sauce with veal feet was served. I was pleased we listened to Sommelier Raj because the non-alcoholic red “wine” was a pleasure paired with this. There was no way we would not overindulge in Les Amis’ fabulous spread of cheeses. I learned from Manoj this season features mostly those made from cows and sheeps’ milk, and of course, he made up a wonderful platter for us. We got to dig into some housemade ice-cream before desserts. Of the two seasonal flavours I chose - Fig and Chestnut with Rum, I preferred the latter but the former was enjoyable too. As for our desserts, I was dumbstruck by how elegant and refined the Rum Baba dessert was. Rivaling it with its own brand of scrumptiousness was the Millefuille that had neat blobs of honey vanilla and chocolate cream piped in between flakiest pastry.
Veronica
2w
An Ice Cream Trolley For Palate Cleanser? Wow! Trust Executive Chef Sebastian to ensure a palate cleanser at his Two Michelin Star restaurant is a completely different creature. Not content with an elegant quenelle of sorbet, he introduced an entire ice-cream trolley about four months ago. So what is usually an interim course in a fine dining meal (which doesn’t even get a mention in menus most of the time), has become a genuine treat to look forward to during lunch or dinner at Les Amis. On the day my friend Annette and I visited, there were five flavours to choose from, all homemade of course. It doesn’t take a genius to guess how many we ended up with. We did seem to enjoy the Sicilian pistachio and the Piedmont hazelnut most. The flavour we weren’t too crazy about was the four-fruit sorbet.
Veronica
17w
What A Peach Of A Summer Dessert! Season after season, Group Pastry Chef of Les Amis, Cheryl Koh, never fails to impress everyone with her desserts. This is one of her latest creations showcasing a white peach from Rousillon since summer is when stone fruits have their moment in the sun. Hidden within the sliced fruit (probably done by a ninja seeing how insanely perfectly those cuts are) is a core of light peach cream. The granité beneath is a lemon verbena in flavour, which explains the plant on the table (it is the verbena itself). The sweet and juicy peach becomes all the lovelier with the aromatic refreshing note and iciness it brings.
Veronica
17w
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Featured In 4 Guides
Garden Fine Dining Experience Part of the previous Corner House degustation, landes white asparagus is one of the most intriguing courses for me. Icy yuzu sorbet that pairs with marine lobster and kristal caviar that brings out the freshness of the seafood. Simultaneously, these are enhanced by the mild spiciness from green cocnut laksa gravy. It was a dish that is beautifully decorated to showcase the botanica theme.
Gwen
17w
The “Cevenne Onion” that changed Chef Jason’s life. This was the highlight of our 7-course (that totalled up to countless items) dinner at @cornerhousesg that wow-ed us item after item. The complete 4-part to “The Onion Revealed” comprised the baked onion cup, onion tart, onion chip and an onion tea. This onion cup in its most natural form, was baked and filled with onion purée and confit, with a sous-vide egg and shaved black truffles. The result was a comforting taste of satisfaction to the senses. The tart and chips topped up the experience with different tastes and textures; before a cup of onion tea. Simple as it looked, but the small tea-cup held an emulsion of onion and cream, made from 3kg of onions and 2days’ work to produce a mere 200ml. We felt delighted and proud as we savoured this exquisite creation and many of Chef Jason’s other amazing dishes during our memorable dinner in the most beautiful restaurant with the best services.
I makan
22w
Fish Cracker With Tobiko We started off with the amuse bouche, this was one of them. Flavours was pretty expected, fish cracker was made well. Nothing amazing, just a good start to the meal 🙂
Celine
26w
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