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The Japanese Executive Chef Is A Bread Master. H O S T E D Even from amongst the really good breads that Singapore’s restaurant dining scene is blessed with at the moment (some of the finest examples are @cloudstreet.sg’s molasses-glazed licorice and stout rye, Curate’s brioche and @lesamisrestaurant’s entire bread-heaven-on-wheels), all the breads by @whitegrass.sg’s Executive Chef Takuya rose above my expectations. I reckon he must be a wizard of sorts to be able to coax flour, yeast and water to produce such astonishingly delicious results. I am sure anyone who has tasted his creations, will know what I mean when I say I can make an entire meal of his breads alone.
Veronica
1w
Financiers (included in $168++ six course menu). ________________________________ 😋 Taste: Crisp and smoky outside, buttery. 🎖 The best financiers I've had. ________________________________ 📍 30 Victoria Street Unit 01-26 CHIJMES ⏱ 1130am to 230pm Tuesday to Saturday 6pm to 10pm Tuesday to Saturday Closed Sunday and Monday 📞 68370402 ________________________________ 🔸🔸 [Tasting]
Justin
4d
Fish with Uni; and Stuffed Wing ($168++ for 6 courses). Surely, we look forward to their new menu as we expected better. Whitegrass reopened under Japanese head chef Takuya Yamashita, 32, formerly from Tokyo's one-Michelin-starred Ciel et Sol. 🔸 Give some time for the kitchen to settle, and I'm pretty confident their next menu would be better. 🔸🔸 [Tasting] #whitegrass #whitegrasssg #chijmes #uni #fish #frenchfood #burpple #singaporeinsiders #frenchjapanese #sgfood #foodsg #instasg #instafood_sg #fujixh1 #fujifilm #hungrygowhere #cafesg #foodgasm #sgfoodblogger #vscofood #sgig #yummy #cafehoppingsg #singapore #frenchcuisine #luxury #sgfinedining #sgdinner #singaporefood
Justin
3w
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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
7w
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
19w
@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
31w
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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
8w
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
17w
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
22w
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Featured In 2 Guides
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
12w
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
13w
The “La Langoustine De Loctudy” Is The Must Try Here. If I had to pick one dish that I consider a must-try at Two Michelin Starred “Les Amis”, this would be it: the “La Langoustine De Loctudy”, a mesmerising marvel of exquisite presentation and utmost deliciousness. Save for the pretty tail fanning out on the plate, the large crustacean is stripped down to pure, succulent, bodacious flesh. It is cooked to the optimal degree between bounce and tenderness, and possesses such a clean-tasting sweetness that overwhelming it with too much would be a crime. Fortunately Executive Chef Sebastien Lepinoy achieves pitch perfect execution with exacting embellishments of lightly crunchy ribbons of courgettes, an emulsion conjured using extra virgin olive oil from Provence, France, and a glistening dollop of Kaviari Paris’ extra big and creamy oscietra caviar. I have had this dish on every single one of my last three visits to this legendary fine dining establishment and it still manages to enchant me.
Veronica
13w
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Featured In 3 Guides
Birthday Dinner With Family Very good food with excellent flavours and a good amount of food to keep you satisfied. Unfortunately their services leaves much to be desired. For the amount of money one pays for dinner there is no warmth or friendliness in the place. The acoustics of the restaurant are also poor- conversation is near possible if you are not shouting. Despite enjoying the food, I may not return.
Christine
10w
Dining at @metasingapore was a play with the senses and palate, much as Chef Sun would bring about Korean and Asian twists to classic French cuisines using seasonal ingredients. This was 1 dinner set that didn’t feature beef in its main course but featured Irish duck and lamb ribs instead. And we were wow-ed by how delicious duck could be, perfectly done with a beautiful pink and a crispy skin with juicy fats underneath. The Jeju abalone and Kinmedai courses were a celebration seafood, done on point with tenderness on the abalone and amazingly crispy skin on the fish. The Irish oyster was not to be missed too, with tasty sauces to accentuate the fresh and plump oyster enjoyment. Every dish was an exploration adventure. Even the Melon dessert with nitro-frozen yoghurt and Makgeolli, and the surprise appearance by shaved truffle on the Buckwheat Tuile dessert. With a top-up for wine-pairing, the whole dining experience was elevated to another level of pleasure. Highly recommended if you do enjoy some wine with food.
I makan
13w
Another amazing fish dish by @metasingapore. 3rd time this year, and everytime the fish is prepared differently! All 7 of us thoroughly enjoyed the meal that night! #ladiesnight #dinner Dinner 5-course $148++ 7-course $188++ Oyster additional $10++ . . . #metasingapore #michelinguide #michelinguideSG #burpple #topsingaporerestaurants
Caecilia
24w
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Featured In 2 Guides
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Michelin’s GastroMonth Is A Fine Opportunity To Savour Wonderful Meals At Special Prices M E D I A P R E V I E W When the media preview invitation for Michelin’s GastroMonth slipped into my DMs, I could not refuse. Although I had planned on not attending any tastings in August, the moment I spotted one Michelin starred béni restaurant on the list of options, I didn’t hesitate to reply “yes” because their food is unforgettable. Plus I had been harbouring thoughts of a return visit. Shown above is the 6-course lunch #dégustation menu ($88++) available from 1st to 30th September as part of the Michelin Dining Series, held in conjunction with the Grand Prix Season in Singapore. All the dishes by Head Chef Kenji and his team, including the two created specially for this month-long event (one for lunch and one for dinner), are an exquisite blend of Japanese and French fine dining flavours and techniques. Every meal at béni starts off with what I consider the best little collection of bread in town. So when you dine here, even if you are trying to avoid carbs, I recommend making an exception. These fresh bakes by Pastry Chef Makoto should not be missed. Pick one, any one of the breads, tear it, smear on the unsalted butter and choose a salt to sprinkle over. Then before you know it, all that’s left is an empty bag. Appearing in a slender cup is the first course of incredibly sweet crab meat with leek in voluptuous cream form and caviar. Next, artistically plated barely seared, mostly raw bonito (tuna) boasting a hint of curry. Following that, an outrageously good chilled mushroom cream with truffle royale. This signature of Chef Kenji is to be eaten with a spoon that I swear, is ingeniously designed to heighten dining pleasure with its extended little lip. Hokkaido scallop with matsutake mushrooms and foam of creamy chicken sauce, one of the two new dishes, arrives at this point. To me, it’s comforting flavours innovatively represented. Then comes a crispy-scaled piece of Amadai. Exceedingly fresh, the fish is plated with a medley of gazpacho and avocado purée. Dessert is a gorgeous ensemble of fresh figs, a divine houjicha cream and blackberry sorbet. What I really appreciate is the $88++ set menu also includes a cup of tea or coffee because that’s how I love to end my meal. Sipping on a hot cuppa with the array of delectable petit fours by Chef Makoto is amongst the happiest of happy endings for me. For dinner, the promotion is for a 9-course at $238++ (usual: $258++). To get more info and make your bookings, please visit: guide.michelin.com/sg/events/gastromonth-2018
Veronica
1y
Dinner ($258) Second floor of mandarin gallery. Japanese-fusion kind of foods. Pricy but, the experience you get here is worth it. Dinner tasting menu is $258++ Crab-cauliflower, caviar. 4.25/5 Lobster-poached lobster, tomato stuffed with vegetable tartare and more lobster with beetroot puree and lobster sauce 4.25/5 Mushroom-creamy soup consisting of 4 kinds of mushroom, with a chawanmushi on the bottom 4.25/5 Scallop-celeria, truffle dressing 4.5/5 Egg-onion and red wine sauce. Quite rich and with the runny egg is somewhat like a soup4.5/5 Catch of the day-artichoke, crab, broth. Forgot what the fish was.. but has a really crispy skin, not really the flaky type 4.5/5 Kobe-potato puree, seasonal vegetables, 4.5/5 madeira sauce
Michael
1y
Mango Dessert This another tailored dish to suit my change in dietary! The dessert was placed on a frozen serving plate which keep the fruits chilled. Another nice and innovative dish!
Carol
1y
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