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Alfonso Mango Kulfi, Gulab Jamun Cheesecake, Fresh Fruits (dessert,Gastromonth Menu) Fresh Fruits were average Gulab Jamun itself was good but the proportion meant that the icy Cheesecake overpowered the other flavours Alphonso mango Kulfi had a nice mango taste, but the cream was stronger and overall slightly too light. P. S. While it wasnt planned in any way, it seems only fitting that my 2000th post is at a michelin restaurant :p
Wuu
1d
Mixed Naan Basket(part Of Main Course, Gastromonth Menu) This is one bread basket worthy of being on a michelin starred restaurant menu. Crispy, flaky, fluffy or chewy at different parts, it might just be the best naan ive had. Not very mixed tho, basically all Plain or at most sprinkled with Small herbs but no complaints
Wuu
1d
Songs Art Plate (main Course, Gastromonth Menu) Malabar Fish curry was pretty damn good. Fish was flaky and the sauce didnt overpower the fish Butter Chicken was okay. Had better ones before, this was a little too sweet. Bhuna ginger Lamb was delicious. Lamb was so tender and the Bhuna was surprisingly light with a mild heat. As i dont take Fried food the malai cottage kofta was switched with a paneer dish. Somehow it taste of veggies despite the thick appearance, and i quite liked it. Dal makani was thick and thus really meaty despite being a vegetarian dish. Yoghurt relish was incredibly creamy with a strong tang. Quite interesting to say the least Lastly saffron rice pulao(better known as pilaf) was fluffy Overall really good and redeems my impression of them after the first two average courses
Wuu
1d
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Hot 100 2019
Featured In 6 Guides
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Hot 100 2019
Featured In 1 Guide
Uni, Ikura & Egg Rice Bowl And finally, this glorious dish which will occupy my foodie daydreams in the next few days. Watching the chef prepare it was magical as well; he whisked together organic eggs, ikura and a generous helping of uni together in a large bowl. Then scooped it over rice and crowned it with a bit of negitoro and wasabi. How to describe the umami that exploded in my mouth in that first bite. The creaminess from the uni and then the richness of the egg yolks, with the ikura popping in my mouth and the rice absorbing all that goodness. I just leaned back and took it all in. And then there's the slight whiff of melt-in-your-mouth tuna in the background with the wasabi just tying all the intense flavors together. Even the portion size was perfect; although my taste buds were screaming with pleasure any more would have been too jelak.
Chew
2w
Grilled Hotate This is a freakishly large piece of scallop. It was also freakishly good. The hotate was grilled over charcoal, and then lightly smeared with soy sauce and tucked into a piece of nori and handed to me by the friendly Japanese chef piping hot. Its so delightfully sweet, succulent and tender. It was a bit too hot at first, steaming at first bite, but it was a lovely showcase of the quality of Japanese seafood. I couldn't discern any seasoning besides the soy sauce on the scallop; and it didn't need it, so flavorful and perfect it was on its own. Even the nori played a part as a contrasting crunchy vessel in this symphony of deliciousness.
Chew
2w
Otoro Sushi Otoro is fatty tuna belly and is considered the prized part of a tuna. At Sushi Kimura this classic cut is served slightly seared in an interesting manner; charcoal pieces were held over the sashimi rather than using a blowtorch which one is accustomed to seeing. It was served in a very traditional way, with a smear of soy sauce. I could see the fat on the tuna still bubbling as the sushi was set in front of me. And it was so good. It just dissolved in my mouth without me even have to chew. The fish itself is so rich and fatty, and even the rice was perfectly moulded such that it fell apart in my mouth effortlessly.
Chew
2w
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Hot 100 2019
Featured In 1 Guide
5 Course Lunch ($108++) It's been a while since I've really fallen in love with any restaurant but I think Nouri comes close. I first enjoyed Chef Ivan Brehm's cooking at Bacchanalia, but now without having to be restricted to a fixed genre he creates magic with his "crossroads cuisine". Expect big bold flavours, balanced by skilful use of herbs and acid. For my 5 course tasting menu (lunch), the first 3 courses were seafood based (hirame ceviche, carabinero prawn, acaraje fritter on crabmeat) , and the main was a meat (wagyu beef). I actually enjoyed the seafood more but that's personal preference. If you found odette rather meh like I did, come here instead. . Service is relaxed and friendly (vs. stuffy and formal) the way I like it, but not as professional as other starred restaurants, Eg. sommelier didn't come over to discuss wine choice despite our server asking him to, very slow to top up wine, bill somewhat rudely presented before we asked for it. . 💡i chose the $108 menu as the main for that day was wagyu beef rather than normal tenderloin in the $88 menu. Just ask your server for the difference (menu varies seasonally).
Smitten
28w
Liquorice and Violet Available on the 7 course chef tasting menu. Ended the meal on a sweet note with this violet flower parfait spiked with Chinese liqourice sandwiched between two circular love letters combined with pickled lemon, then rolled in Anise powder. Really enjoyed the flavor profile from this delicate yet complex dessert!
Victoria
39w
Pre Dessert - Nasturtium Marshmallow, Candied Orange Caught off guard from the peppery taste by the Nasturtium (a kind of edible flower) combined with the sweetness of the marshmallow. And that citrusy punch from the candied orange made this really impactful and memorable. Fun fact - The entire above-ground portion of the nasturtium plant is edible, the flower (ranging from yellow to gold and red), the leaves and the seed pods. They can be used as garnish, condiments, enjoyed with savory inclined dessert or simply stuff them! I read that these Nasturtiums really sparkle on ice creams, sorbets, fresh fruit desserts and cheesecake. 😋
Victoria
37w
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Pineapple | Elderflower | Sorrel | Jalapeño Never forget to save space for the desserts. A beautiful explosion of flavours with a good mix of berries.
Mich
1w
Benja Chicken Three-Course Lunch ($39++ for 3 courses). To celebrate the launch of Benja Chicken, one-Michelin-starred Alma by Juan Amador will be showcasing the Benja Chicken in a special 3-course lunch menu available for three months from 3rd Sep 2019. 🔸 The three course lunch includes: 1. Chicken Terrine as starter (first photo) 2. Chicken Roulade, which is a new take on the classic chicken rice featuring chicken thigh stuffed with brown rice (second photo); and 3. Wild Berries, a sweet fruity dessert (last photo). 🔸 @benjachickenthailand is 100% natural, and bred in carefully controlled, cage-free farms. Besides the upcoming menu at Alma, it has been used by many chefs of Michelin-starred restaurants in Thailand such Saneh Jaan, Siam Wisdom and Paste. 🔸 Chef Haikal had moderated the sauces used in the meal, so we can all better taste the chicken, which I found to have a richer flavour profile, is tender, juicy, and naturally aromatic. 🔸 Benja Chicken’s offerings are also available at supermarkets from end October 2019 onwards. Retailing from S$10.50, the available parts are: * Raw Frozen Skinless Boneless Breast 520G * Raw Frozen Skinless Boneless Leg 400G * Raw Frozen Skin-On Boneless Leg 470G 🔸 #benjachicken #benjachickensg 🔸 [Tasting] #AlmaByJuanAmador #michelinstar #michelinguidesg #foodphotography #fujixh1 #exploresingapore #burpple #appetizer #foodiegram #sgfood #instasg #foodstagram #instafood #instafood_sg #hungrygowhere #foodgasm #sgfoodblogger #vscofood #sgig #stfoodtrending #michelinguide #michelinsg #sgdinner #finedining #michelinguidesg19
Justin
11w
Kaluga Caviar (part of 8 course dinner at $197++). Alma's latest 8 course menu is Chef Haikal's best menu yet. I've tried a couple of menu there over the past 3 years, and for the best experience, definitely go for their dinner menu. The 6 course dinner at $158++ is also quite good, but the 8 course consists of entirely different dishes (except the snacks and petit four) and is always my preferred menu here. 🔸 Pictured is the first course of the 8, which has generous servings of kaluga caviar in a comforting mussels broth lifted by the fragrance of elderflower and menegi. 🔸 Watch my IG story highlights "Alma 8 Course" for everything include in this menu. 🔸 [Tasting] #AlmaByJuanAmador #michelinstar #michelinguidesg #foodphotography #fujixh1 #exploresingapore #burpple #appetizer #singaporeinsiders #foodiegram #sgfood #instasg #foodstagram #instafood #instafood_sg #hungrygowhere #foodgasm #sgfoodblogger #vscofood #sgig #stfoodtrending #michelinguide #michelinsg #sgdinner #finedining #michelinguidesg18 #kaluga
Justin
11w
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This NEW Seasonal Dish Is Absolutely Divine Here’s a brand new creation by Chef de Cuisine Mirko, and it is an absolute winner in my book. Named “Autumn Harvest”, it showcases the vegetables of the season depending on what’s available on the day. The aromatic, luscious cream, composed of almond, quince and essentials oils, pairs very well with the inherent sweetness of the uber fresh produce.
Veronica
7w
A Contemporary Italian Lunch That’s Very Impressive (3-course: $55++) For my belated birthday treat from a friend, I chose One MICHELIN Starred Braci because the contemporary Italian restaurant has been on my list for ages. We loved the housemade bread that was the first thing to arrive on our table. Named “Pane di Altamura”, it’s made using remilled durum wheat from Altamura in Italy’s Alpura region. It even has to pass the strict criteria of having a 3mm crust. Following that, every one of the courses in the lunch set we had, was impeccable in presentation, freshness and flavours. Both our appetisers, the raw Scallops dressed in rhubarb and fermented cherries, and the Baby Gem with white sesame and apple chutney, were superb. So too the mains of Veal Cappelletti (handmade pasta stuffed with truffle taleggio cooked in a sauce of 5 peppers jus) and the crisp-of-skin Italian Seabass (plated with pumpkin, radish and chard). Enormously gratifying in their own way they were. Although the lunch set had only one dessert, it triggered wide-eyed wonder with its masterful combination of white chocolate, blood orange, pineapple and Yamazaki whisky. Our wonderful meal came to a close with petit fours that were the embodiment of refinement and delectability.
Veronica
7w
Fifth Course (5/5) [Gourmand Menu] + Wine Pairing [$150] Gianduiotto frangelico cream and hazelnuts Can’t go wrong with this dessert! Paired with Pomino Vinsanto Frescobaldi - Its intriguing bouquet ranges from ripe fruity scents to toasted notes
Victoria
17w
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Great Service Had a great time celebrating birthday there. Although increased price but food was so good that its worth the money.
Huang
6w
[NEW] Chinese style unagi?! 🌊 You may have tried Japanese-style eel i.e. unagi, but have you ever had a Chinese-style eel? 🥢 @Putien_Sg has introduced a new seasonal ingredient - live eels & the chefs have are prepared them using chinese cooking methods 👨🏼‍🍳👩🏼‍🍳 One of which is Pan-fried on Hot Plate - Fresh eel pan-fried to golden & finish with a pinch of salt. Unlike unagi, the texture is chewier & crispier 🔥 🗓 Available till 31 Oct 2019
Calvin
8w
LAST WEEK to enjoy PUTIEN 莆田 Oyster Festival dishes! 🌊 Dec to Mar is the harvesting period of oysters & @putien_sg is serving these 'Gems of the Sea' in 6 different styles 👨‍🍳👩‍🍳 . 1. Braised Oysters with Fragrant Basil 2. Seaweed Oysters with Fried Eggs 3. Oysters stir-fried with Egg White 4. Salt & Pepper Crispy Oysters 5. Seasoned Fresh Oyster 6. Seaweed with Crispy Oysters My fav is the no. 2! Oysters taste great with fried eggs, but the additional seaweed adds a light, fresh flavour to it. Love it ❤ . 📆 Available till 31 Mar 2019 . 🎁 P.s. Enjoy any 2 varieties of oyster for a special price of $33.80. Terms apply. . 📍PUTIEN 莆田 is located at . - 127 Kitchener Road - @ion_orchard - @jurongpoint - @marinasquaresg - @nex.serangoon - @northpointsg - @parkwayparadesg - @rafflescitysg - @rwsentosa - @vivocitysingapore - @singpostcentre Thank you @relishpr.sg & @putien_sg for having me 🙆‍♂️ . #putien #putiensg #oysterfestival #FoodMakesCalHappy
Calvin
34w
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Featured In 1 Guide
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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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