Famous JB101 Firewokz - Simple Zi-char Dishes Done With a Flourish Are The Order of The Day.

0
COM

Betcha never think I would be reviewing a Tze-Char stall, but a whole slew of Italian and Thai eats have got me lusting after some familiar flavors. Lugging myself from spreadsheet designed outlets to concept driven "fast casual", forever cramping joyless food into my blighted face, eating, boating, never satisfied. Then along comes this gem, introduced by the least suspecting foodie member of the family (satiated by just a sandwich diet on a daily basis) - my mum, and it took my palate by force. No outlandish fare, no need for allowances; the end result was something like 4 happy bellies rolled into a car crooning to the tunes of Greenday.

Ding Dong: runs the night with their New Menu

0
COM

There's just something about Ding Dong after dark that has got me charmed. I'm bought into the lure of a lardaceous affair of Pork Trotters in between alcoholic thirst quenchers; the illustrious neon lights reflecting off mahogany wood table tops hitting the spot where party vibes are concerned. The menu needs little decoding, recently revamped by new Assistant Head Chef Miller Mai under the guidance of Chef Ryan Clift, it screams of modernised childhood nostalgic dishes and some of which are stellar. While the food is loosely based on local favourites, the kitchen pushes far beyond those boundaries. Subverting and reinventing dishes, Ding Dong targets a new generation of novelty-seeking urban diners. I, for one am extremely grateful for this tenant on the mega food-centric Amoy Street.

[Seasonal Specials] ilLido at the Cliff celebrates the White Asparagus

0
COM

The White Asparagus is the harbinger of spring. These tender stems packing in some amazing sweet and clean flavors that fetch some insane prices at the onset of the season, and then subsequently making an appearance in every nook and cranny of Farmers markets all over Europe till the end of July.

Every year, there's a slew of restaurants that put these albino varietals on their special menus even on our local shores. From gnocchi to the classic egg Milanese, ilLido at the Cliff joins the ranks, even resorting to using white asparagus in a fancy dessert to seal the deal. There is an awkward, inexplicable backlash to this trick; but whether or not it showcases the vegetable in all its glory, you'll just have to hang in there till the finale for the verdict.

BAM! - It's Monday, for goodness' sakes. hurray.

0
COM

Monday, sucks, period. That is, until you remember that we share a city with a bunch of roving alcoholic devotees; you'll never be shortchanged of the best drinking deals in town even on the bluest day of the week. When it's all too much to deal with - the smoothest libations, the cosiest nooks and rich bites - BAM! is there to cosset you in ingenious fare and put out that raging fire with sparkling cool bottles of the best sakes.

Venture to conspire after a tumultuous day at work at BAM! where they do a Sake-Tapas Tasting every Monday from 6 - 8pm. It's not the generic over-the-counter-top kind of sessions, instead, revel in a full-fledged congruous pairing of 5 sakes and 5 tapas at S$48++ per person. (note, teething issues have been ironed out from it's launch on the 5th June and better pairings have been implemented). Spanish Chef Pepe Moncayo may be a through-bred, but his dishes provides a pleasing break from tradition with his fastidious ode to 'Modern Shudo' where sake is employed to bring out the umami flavors in food; this paves the way for toothsome bites. Dishes are unmanned by a specific country or cuisine, instead they are all presented with the finesse of Japanese Teishouku, small but power packed. 

Dining with a View [Part 4]: CÉ LA VI introduces New Executive Chef Joey Sergentakis

0
COM

Most tourists to Singapore would be familiar with CE LA VI as a go-to destination for a quick sunset tipple and killer views of the harbor area. Not necessarily dubbed as spot to put Singapore's culinary scene on the map, I always felt that its stellar "high-off-the-ground" location to be such a waste. Hence imagine my interest piqued at the mention of a new Executive Chef taking over the reigns! Chef Joey Sergentakis who previously ran the kitchen floors of Mr and Mrs Fox in Hong Kong and propelled it to Hong Kong Tatler's Best New Restaurant 2016 position; is the best news I've heard from the joint in a while. I gathered my skirts in eager anticipation of the refreshed menu featured.

[OPPO R9S Plus]: Tips for Flawless Food Photography (Lighting)

0
COM

Of all that factors that influence the quality of a photo, lighting ranks as one of the most important. But that doesn’t mean you need a truck load of expensive lighting equipment to take a gorgeous, insta-worthy food photo. In fact, in order to create mouth-watering food shots, you’ll only need a diffused light source and a camera. At the moment, I’m using the OPPO R9s, which comes equipped with a 16MP rear camera and an all new Sony IMX398 sensor for phenomenal focusing speed and low light performance.

Put the remarkable camera capabilities of the OPPO R9s together with a good lighting source, and fantastic food photography comes naturally. Here are some techniques to manipulate countless lighting scenarios to create images that will leave your viewers salivating.

[Town Restaurant] Famed Michelin-Starred Hong Kong Soy Sauce Chicken Rice comes to Fullerton Hotel!

0
COM

If you absolutely detest queuing for hours on end for good food, you'll probably be delighted to know that Chef Chan Hon Ming of the famed, one Michelin-starred Hong Kong Soya Sauce Chicken Rice and Noodle in Chinatown Food Complex will be bringing his signature Chicken dish to Singapore Fullerton Hotel. For ten days only, diners will get to savour the winning soy sauce chicken - that takes about five-hours to prepare - alongside the usual Town Restaurant dinner buffet fare that comprises of a comprehensive spread of fresh seafood, sushi, sashimi and a whole assortment of local delights and desserts.

Served with a dash of soy stock and chili sauce (if you like) as well as Chinese Parsley for added aroma, the chicken certainly lives up to expectation. The skin is sweet and not too oily, while the meat is tender. Even the chicken breast that we usually shun from, is palatable. Have your chicken served on some steamed white rice to soak up the excess gravy, alternatively, have it on its own if you're slashing out the carbs.

Either way, the soy sauce chicken counter is worth a visit and besides, Chef Chan himself would also be making appearances on the 1st - 3rd and 8th - 10th June' 2017 from 7 -9 pm. So you better not chicken out on this opportunity to finally meet the affable chef himself. Take some photos for memorabilia of course, and get your hands on the much talked about dish without waiting in line for hours.

Held from 1st - 10th June' 2017, 6 30pm to 10 30pm, the buffet is priced at $56 per adult and $28 per child (6 - 11 years old) from Sunday to Tuesday; S$69 per adult with a seafood selection and S$34 per child, or S$89 per adult with free-flow draught beer and Singapore Slings, and S$44 per child from Wednesday to Saturday.

Town Restaurant
Fullerton Hotel
t: (65) 6877 8911 / 8912

Written and photographed by Stanley Lui.
A fashion blogger who is also an avid food lover at heart, Stanley Lui has written for luxury titles like Senatus, Robb Report, Singapore Tatler and HungryGoWhere. When he's not busy sussing out the latest food trends and hot new restaurants, he can be found sipping champagne and gobbling up canapes at the latest fashion event. Read more from Stanley at http://fashionide.comhttp://fashionide.com.

Dining with a View [Part 3]: Shisen Hanten, 2-Michelin starred Szechwan restaurant. Sink or Swim?

0
COM

Lunch time at Shisen Hanten, and the crystal chandelier illuminated high ceiling room is bathed in natural light. The scene is as such: the gentle pad of well-shod waitresses' feet and clientele that looked fluent in the language of high net worth make the ambience a little intimidating.

The first of its kind to make a debut outside of Japan, Akasaka Szechwan Restaurant or Shisen Hanten as it is popularly known was founded by late Chef Chen Kenmin in 1958. Highly regarded as Japan's "Father of Szechwan Cuisine", his legacy lives on through his son, Chef Kentaro who diligently picked up the tools of his trade under his father's guidance. Awarded with 2-Michelin Stars in 2016; the establishment is highly recommended for propelling Chinese cuisine to a more glamorous vantage point. It's only uncanny that the restaurant is perched on the 35th floor of Mandarin Orchard which sports some sweet city views. Do request for a window table.

Dining with a view [Part 2]: Me@OUE has a brand new Executive Chef

0
COM


Quickly scanning through the brief introduction sent across via email, my eyes hitched upon "The 33-year old Penang native, now helms the restaurant and oversees the Japanese, French and Chinese kitchens." Almost immediately, the universe began sending me messages. Don't. However, if the story were to progress in that imminent direction, you wouldn't be reading this meritorious review I'm about to expound.


One highlight of the meal being Kumamoto Wagyu A4 which isn't much of an off-script move but resulted in a chimera of narratives, which in actual fact happened in cosmic silence, implementing only audible sighs at the table, as the two of us polished off the charcoal grilled striploin sitting cosily in pumpkin puree. That's a romantic tale I would avouch for again later.

Dining with a view [Part 1]: Stellar at 1-Altitude presents their special Tajima Wagyu program

0
COM

Clearing my throat and attempting to get rid the ear barotrauma that had developed from the swift elevator ride up to 62nd floor of One Raffles Place Building; the cool gust of air that greets me at the tip of the spacious natural light awashed dining room worked wonders in refreshing the senses instantaneously.

The purpose of my visit, to explore Chef Christopher Millar's brand new nip tuck culinary program featuring Tajima Wagyu which the restaurant now painstakingly sources and wait for it... rears their own cattle at Australia's premium Wagyu farm Tiana Park (NSW). Talk about dedication to curating the best produce! This process devising a canny way of getting back in the media again. We're talking the opportunity to feature a myriad of cuts (both secondary and premium) in mixed fashion and with the added flexibility of dry-aging at your own will; Chef Christopher Millar has definitely got it all figured out.

Steamroom with The Pillar and Stones: A Three-In-One Dining Experience

0
COM

With the news abuzz these days with how retail in Orchard Road is experiencing a decline in footfall and tourists receipts, it's no surprise that tenants in the vicinity are devising new ways to entice consumers to shop, dine or simply chill out over a cup of coffee; or in this case, a freshly brewed pot of tea. At Steamroom with The Pillar and Stones (SRPS), that's where you can experience a unique three-in-one concept, that's part 'kaffatea' room or Steamroom, part restaurant - The Pillar, and art space - Stones; hence the name.

Pretty and Instagram-worthy desserts in Singapore to satisfy your sweet tooth

0
COM
IMAGE CREDIT: Instagram user / @Alexwanderlusts
As much as I disapprove of coloured confetti sprinkles and unicorn dusted sweet nothings. The old saying that we eat first with our eyes rings true here. The dash to document your meals (even before physically partaking in it) is a cathartic luxury that I myself indulge in most of the time. Truth be told, it is more nourishing and rewarding (in most cases) as the final product itself.

So here goes nothing, a list of some of the most instagrammable desserts for you hungry, media-centric foodies. Please feel free to gnaw at your screens.

Monti Festino @ Monti: Longest Sunday Brunch by the Bay

0
COM

Mundane and serene our lives had been, Monday to Saturday that is, every hour garlanded with chain emails and accompanying politics. Sundays don't have to be about that. Just saying.

Cocoon yourself within Monti's cool, natural light draped interiors without the interruption from the bustle of the city outside (apart from the occasional sampan that wanders a little too close for comfort near the glass walls). Monti Festino is a spruced up version of the usual champagne brunch varietal, this bad boy continuing from the brunch table to the roof top for spun-beats till sundown then persevering to Sunday soiree mode with the jazz crew taking you all the way til the stroke of midnight.

BITE: The new date-and-dine app that will find you love (or at least a great meal)

0
COM

Navigating the dating waters can be enormously intimidating at times, so what better way to lighten the mood than meeting over a meal?

The cross-table interactions, both verbal and non-verbal, are powerful ways of fostering genuine connections between two individuals.

Bonus: When the food is excellent.
But then again, bonding over disastrous meals might just bring foodies/picky eaters together.


Dating apps these days don’t usually encourage you to get off the app and meet in real life, just calling for you to make initial judgements and connections through a screen.

But Bite is a new date-and- dine app that lets you meet new people while eating delicious food, all in one great application. A no-brainer since Singaporeans are thinking about food all the time! Now there’s the added convenience of meeting someone online and fast track to taking them out for a meal! Perfect for foodies like me (and you!)

Download Bite (www.bite-official.com) now on your Android or Apple device.

UNA: Spanish fare under a fairy-lit canopy

0
COM

Like Botanico, UNA's kitchen brigade is run by Executive Chef Antonio Oveido who favours the authentic seafood themed gourmet finds from the South of Spain and tries to blend that with heartier cuisine from the North which avoids fussing and tweaking. The result - an innovative and contemporary menu that exudes the regular wholesome fervour of Spanish fare but founded by modern cooking techniques.

UNA is anything but low-key, it's dreamy landscape complete with shower curtains of fairy lights and banquet like soft cascades of fabric from wooden beams affecting a certain sort of formality. Step through a plush garden, as represented by most other establishments in the Rochester Park vicinity and be transported to a different dimension. Between it's white-washed patio area and grandeur of colonial bungalow, the whole experience of being seated can be a bit overwhelming.

Menya Sakura: Nagoya Style Ramen that you'll be fantasizing about (way past your bedtime)

0
COM

It's that witching hour again, when fantasies of piping hot bowls of fat-laced ramen cloud the mind with tall cumulonimbus structures too high even for the countdown sheep to leap over. Either that, or you're pushing through the drinks quota so hard, as if planning for your demise and higher destiny. Both things, you'll live to regret the next morning; sunglasses, coconut water and vitamin c being the best weapons against the pulsating headaches. The idea of a sultry bowl of ramen might not be a wild departure as well.

Tonkatsu Ginza Bairin: Third Generation Japanese Breaded Pork Cutlet restaurant launches new menu items!

0
COM


You've heard of Tonkatsu Ginza Bairin in B4 of Ion Orchard? Lucky you, because it took me a whole 8 years since its setup in 2009 to chance upon its existence. The relentless search for Singapore's best Tonkatsu never once leading me to the food basement of this human-overrun commonplace. Fortunately for me, this bane was recently overhauled when a photo assignment brought such unexpected pleasures to my senses, after my first apprehensive bite of the Katsu sandwich. A third generation breaded pork cutlet recipe sandwiched between white bread is a no-brainer winner. This idea spawned by Nobukatsu-san during World War I when faced with the dire situation of severe rice shortage - nothing short of genius and we're glad it's a staple on the menu.

Tonkatsu Ginza Bairin remains steadfast to its roots, the menu not deviating far from it's superstar product, the tonkatsu. However, that is soon to change as the kitchen buzzes with additions to the menu.

[UOB Dining] Royal Pavilion: Good Cantonese fare at the fringe of the city

0
COM

Settling in to certain opulent and grandeur settings in Royal Pavilion's main dining room may be a bit intimidating. But the solid and stalwart service standards immediately fixes that and put us at ease. In line with their modern Cantonese out take, courses are dished out in individual portions, each presented with finesse and looking just a little too pretty to eat.

Flying Monkey: Pizza Fabbrica goes Pan-Indian (next-door!)

0
COM

'We don't serve pork or beef here as we prefer to be sensitive to the Muslim community which has a strong presence in the district.'.. oh boy, so much for diversity, I muttered under my breathe.

Flying Monkey along Bussorah Street in Kampong Glam is the latest addition to the slew of watering holes in the area. It is also restaurateur Sumeet Singla's second store front in Singapore, a venture he decidedly took on after a rather successful run with Pizza Fabbrica next door. Interestingly, this project sheds its family-based holistic image with an eye-catching wall to wall display of alcohol, amplified with the presence of a row of tiny barrels with barrel-aged tipples festering. Behind the stick, Head Bartender Kannan (previously of Cufflink Club, Long Chim and most recently Long Play) does a swell job of bringing age old Indian cultures into the now. His cocktail program paying homage to the Indian heritage through means of story-telling, ingredients and infusions.

The Chophouse (Vivocity): where the Pork Chop reigns supreme.

0
COM

Drenched in natural light, open spaces and a gorgeous long table on the al-fresco patio, you can get a sense that communal dining is encouraged here. The notion of feasting, boosted by a plethora of meaty delights and impending gluttony, highly likely under such jovial circumstance. Casual and unpretentious, you might just want to get a pint of Paulaner Weisse ($11) to start, the generous folks at The Chophouse runs happy hour all day long, so that's definitely worth a mention.

Get started on the Fillet Mignon Salad ($17) only because you're probably gunning for the pork chop upon entrance yet still want to make a move on the beef, so here's your best bet for satiety on both protein fronts. Pan-fried fillet mignon, plump and red in the middle is plonked down on a cushy bed of argula, romanie lettuce, shredded fennel, baby spinach, roasted peppers and cherry tomatoes salad, dressed in a luscious coat of aioli to ensure you dive into your daily dose of greens. I would recommend you wash it down with a glass of their house-wine, the Malbec ($12) from Alamos, Argentina is a mild-mannered spiced up red that will kick-start the palate for what will eventually spiral into an afternoon of debauchery.

Montreux Jazz Cafe: Introduces the Weekend Jazz Brunch

0
COM

Rise and Shine! Brunch in Singapore is bigger than ever. You can barely set foot out of your front door during the weekend (or miss out on social media) without stumbling across a mugshot of avocados on toast or finding the waft of buttery waffles in the air. A spin-off from the popular jazz brunches in New York and London, Montreux Jazz Cafe in Orchard introduces their new weekend brunch experience, highlighted by a slew of Singapore's brightest jazz talents serenading patrons with their soothing vocals as you throw back the champagne (ferociously). To start off your weekend in style, this is the place you gotta be.

The Disgruntled Brasserie: Bellyaching meals guaranteed

0
COM

This buzzy all-dayer has the smooth and swanky feel of a private member's club, but the food of your favourite British auntie, albeit swooshed up a nosh in terms of presentation. The menu features an array of dishes, ranging from small plates to larger full sized portions to encourage flexibility and communal dining; and that is precisely what you witness when dining at The Disgruntled Brasserie - large groups or passably comfy setups of quartets bent over a plethora of dishes, passing it along in a convivial atmosphere.

Botanico: Contemporary season-focused fare below lush foliage.

0
COM

New kid on the block worth you throwing out the dollar bills for is Botanico. Make sure you grab a seat on the outer patio while you're at it, fully air-conditioned and blessed with an concave type structure pushed up against a slight hill, you'll be assured a cool and almost chilly type atmosphere even as you embrace the last drops of sunshine from the day as it dissolves it's imprints on your skin. Fairy lights, wooden paneling and navy blue sofa couches. I love it. It's cheerful as hell.

LeVeL33: Saturday Lunch with a View

0
COM

LeVeL33 - penthouse dining with the world's highest urban craft brewery at your disposal - makes a great first impression. Design-wise, the attention to detail is marvellous, with a personalised lift that takes you from the ground floor of the Marine Bay Financial Centre Tower 1 in a jiffy (no time for hanky panky in there!), walk past the cushioned sofa area past a broad semi-open kitchen, shiny marble counters which houses the bar and an epic view of the city skyline on your left side, all while gliding thru the rest of the natural lit space. It's a gorgeous place to while away a weekend afternoon over craft beer, vino or even a spicy Bloody Mary.

The newly launched Saturday brunch menu served from 11 30am to 3 30pm rolls out a globally inspired lunch for patrons looking to enjoy the high life. Spearheaded by L33's Executive Chef Tegerdine, don't expect to be finding bacon and egg rolls or the generic eggs benedict here.

Lucky Bar: Asian Inspired Libations in the heart of Holland Village

0
COM

Seasoned observers who have visited the dining room of Full of Luck Club's sprawling 2nd storey complex would have noticed the little space in the back with the words 借酒消愁 splashed on it's grey washed walls. This is to become Lucky Bar which has recently rolled out proper operations as the neighbourhood cocktail bar or watering hole, a role that's in dire need of filling since it's haydays as a expat region shrouded in cheap beer towers and shisha smoke. This may just be the perfect solution to anyone looking for a late night hang in Holland Village without the guilty calories of a chocolate mud pie or ice cream sundae. 

Borrowing the tricks of a successful genre, Lucky Bar offers an Asian-inspired cocktail program deployed with the additional arsenal of a full fledged Cantonese kitchen to provide the creative muscle in the food department.

Jim Beam Double Oak: a new premium expression of Kentucky Bourbon launches globally

0
COM

A much better bottle at the table coupled with a cleaner design for Jim Beam has just appeared at the table. Jim Beam recently launched their newest and permanent addition to the family, the Jim Beam Double Oak. Representing a new take on Kentucky Straight Bourbon, the whiskey is matured not once, but twice in two American oak barrels. And since the law demands that the spirit, bourbon be aged in a new barrel, that's a hell lot of wood to be going around in production.

The standard Kentucky Straight Bourbon is transferred into a second charred oak barrel for further aging. The contact process allowing the tannis, lactones, vanillin from the wood to be infused into the spirit for a more intense flavor. Right off the bat, you can tell the stark difference, the golden amber shades on the double oak representing the rich toasty caramel and vanilla notes that it had inherited through the long drawn process.

Hansul Korean Dining Bar: Contemporary Korean dining that opens till 6am!

0
COM

Singapore's Korean Food scene has never been better. And we all know with the Koreans being the funnest bunch you can possibly befriend, the best way to end a riotous night out is at a Korean barbecue joint for soju, beer and meats grilled at the table. Self satisfied gluttony ensues and hopefully this ends off with a detour to the nearest karaoke bar to put your bathroom singing skills to good use.

Many places fit the bill but there's one new kid on the block that has caught my eye recently. Serving the most compelling sides and stews to accompany the gentle wisps of smoke rising from your sticks sunbathing on the hwaro charcoal grill.

[Deliveroo Special]: Get Trout N About

0
COM

Hear Ye Hear Ye! Deliveroo has recently launched a new campaign " Get Trout N About" to highlight their seafood merchants. Running from 13th March to 27th March, you can get meal bundles for 2 and 4 people at darn reasonable prices from restaurants such as Fish and Co., Greenwood Fish Market, Shi Zi Wei and Rong Guang BBQ Seafood just to name a few. Do make sure to look out for Sebastian the Crab (🦀) emoji to enjoy fantastic seafood deals.

My ridiculously belly-busting Friday lunch situation was one of immaculate portions courtesy of nearby Rong Guang BBQ Seafood. For just $30, I got myself a whole portion of Sambal Stingray (you can choose to have it curry or assam as well), Lala done Gan Xiang style (other options include sambal, dried chili, ginger onion) as well as enough Seafood Fried Rice to feed an army. Indeed, the sambal stingray is something to behold, substantial in portions with healthy meaty chunks deposited over soft bone, the sambal chili is both fragrant and robust. The accompanying heat soft lingering and perfect with spoonfuls of fried rice. Speaking of the fried rice, despite it's seemingly humble appearance, I must confess that I was highly smitten by its complex flavors; every morsel carrying a glossy end and imbued with a slight wok hei to enhance the generous chunks of sweet crab meat strewed in the mix.

First time users, note that if you key in the promo code , you'll be able to enjoy two free deliveries ($7 off). Voucher expires 3rd of April, so get a move on!

Atlas Bar: More than just that Gin Tower

2
COM

With Singapore Cocktail Festival out of the way, life dulls down to a certain state of normalcy and I can finally catch a breath or two without having to sip on my fancy old fashioned in between.

Still, life and food revolves around the general bar-hopping practices, and if there's one thing I've noticed in terms of bar trends - standard of food is of paramount importance to the viability of the bar. Especially if you're looking to retain your drinking cliente for longer periods. Some of my recommendations for good tipples paired with equally satisfying nosh, include Tippling Club, Employees Only, new kid on the block, Cracker Jack, Neon Pigeon, 28HKS and Sugarhall. What's next?

For drink chasers whose bank accounts are more of less self-replenishing, there's a gleaming gem in the Gotham building that has just opened up to stupendous response. For realms of pleasure that extend beyond the regular truffle fries, look to Atlas Bar.

Singapore Cocktail Festival 2017: Chasing Stars (or Guest Bartenders) Part 2

0
COM

Took a day's breather from the roll call as yours truly is currently winging SGCF duties on barely 4 hours of sleep. *groans*. If I could be an inanimate object, it would be a piece of rotting wood, a little bit of moss on the side to elaborate on the fermentation process. BUT, I'm back with a vengeance! 3 days into the festival and we've hit the halfway mark. If you've been reserving your liver, or if you've got the means of a back-up generator, here are some of the guest shifts and events that you should definitely drop in for!

Singapore Cocktail Festival 2017: Chasing Stars (or Guest Bartenders) Part 1

0
COM

The pivotal moment for me in my cocktail foray came when I first took a deep incestuous whiff of  that Kaya Toast Cocktail at Bitters and Love (as if recreating scenes of smothering myself in Naz's smooth locks. I think I'm going to need a moment). That was many moons ago, my love for sweet things dwindling down to a dull but omnipresent mode; the fixation switching tides to tipples that are a bit more persuasive, more lethal. But, you're not here to listen to the story of my journey to alcoholism. You're here to read up about my recommendation for this 6 mad days of a journey to a thousand tipples.

If you haven't already heard (where have you been?), Singapore Cocktail Festival comes back with a bang this year, with the same mad-house antics of International guest bartender shifts and workshops happening all around town with the exception of the Festival Village on 99 Beach Road working as the heart of the festivities. No more wristbands. Good God!!! Just good old bar-hopping sans the restrictions of having to manage expectations with $14 cocktails. That being said, most bars will be running promotions on the specialty cocktails curated just for the festival, so do keep a look out at all the 45 participating establishments dotting the island.

Don Meijin: Look past the Chilli Crab Tendon

0
COM

Just when you thought it couldn't get any weirder at Ramen Champion; the through-bred recruited their newest contender, wait, WHUT? A specialist donburi joint which does only Japanese rice bowls.

Before you go on to discount this manoeuvre as a sell-out, hear me out, the long queues at lunch are justifiable given it's wallet friendly fare with a certain respect for quality.

[NEW] Sweetfish: Hits the Sweet Spot with their Poke Bowls

0
COM

Let's lay it all out on the table shall we. I am probably the most stoic character you'll know, where the subject of poke bowls are concerned. I look to my colleagues in dismay when they foot $18 to get a bowl of pathetically portioned fish cubes tossed in too much marinade parked over plain white rice, which may have been packed steaming hot in some instances. Deadly sin there and might I add, it irks me that joints touting this fad food be popping up like rabid bunnies all over the island.

Then came along Sweetfish, which may have just successfully flipped the switch on my cruel and cynical mentality. Californian inspired instead of the usual Hawaiian ahi poke influenced, it's frankly much healthier and fresher in vibes with each order being marinaded to order.

Ninja Bowl: Indulge in their NEW brunch nosh

0
COM

Once again, Ninja Bowl satisfies Singaporeans need for constant innovation in the brunch fare department with the addition of 5 new dishes to it's menu. Was I blown away? Not really, the 'ingenuity' fostered by a clever permutation and combination technique of it's long time signatures such as the Gyu and Tama as well as the Ebisu (read here). Still, I waxed lyrical after my meal since every dish presented me a refreshing facade. The Japanese flair represented, more forthright than before.

[NEW] Philly Shack: Home to the Philadelphia Cheesesteak

0
COM

It's been awhile folks, and I apologise for my absence. Here to make up for me playing hooky, I'm going to tell you about this new joint in the Clarke Quay precinct that I've had the privilege of suffering the weight of its entire menu. (Then again, this only came to mind whilst preparing to head out to Zouk's Official Opening Party over the weekend, so that's a blessing in disguise!)

Philly Shack arose when the owners of now defunct Butchers Club decided to take matters in their own hands and do a spin-off on their own concept. As a result, a new fast food joint, Philly Shack was born. Touting the Philly Cheesesteak as it's MVP, the rest of the menu highlights the regular American fast food joint fare, everything from Buffalo Wings, Onion rings to Burgers and Boozy milkshakes. Making it the ideal pit stop for a hunger-pang-busting lunch, chillax after-work spot to convene over drinks or a late-night closer when one is intoxicated.

Inaniwa Yosuke x Machida Shoten Collaboration Menu: Think I just found my favourite Udon

0
COM


I've heard word about this place even before I set foot in the joint. And that my friends, is the hallmark of a business's success, the power of the word-of-mouth. Thanks to my side-line activities *ahem*, I had the privilege to try out Inaniwa Yosuke's infamous udon.

We started off with the largest set in the house - The Tempura and Ajikurabe Set ($32) which comes with Tempura, tsuke udon with both syoyu and GomaTare dipping sauces, kake udon, creme caramel and the whole she-bang. For that price, this set is a whopping steal and is sufficient for two peckish diners looking for a quick afternoon fix. Having had an age old history that concerned the Emperor's decree to continue udon production solely for the royal family, you know for sure that you're in for the real deal. The noodles were finer than commercialised renditions with a slippery edge and glistening appearance, the very epitome of Akita craftsmanship and skill in Inaniwa udon making.

I much prefer the Tsuke Udon, the coolness of the strands accentuated when dipped into simply made syoyu sauce with a scatter of scallions and accompanying wasabi.



We were also fortunate to be given the chance to try the Inaniwa Yosuke X Machida Shoten Collaboration dish with the broth single-handedly prepared by the talented folks of the latter establishment also based in Japan Food Town. A rich Tonkotso broth, this is one to leave a pleasant oleaginous finish to your meal, the clever infusion of yuzu lightening the flavor, balancing out the finesse of the springy udon to the robust but intriguing broth. This is served with Kakuni Tamago, stewed Hokkaido beef yielding to the bite with little resistance while the flavored egg cooked in shoyu injects a high level of comfort. A definite must-have within the short 2 week span of its collaboration.

Tokyo Dashi Maki Tamago ($12)
I think it's not required that I wax any more lyrical about this place. The simple bullet-point listing, substantial evidence enough to prove that Inaniwa is worth a visit anytime. Heed my advice and scoot on over now!

Inaniwa Yosuke
Japan Food Town
Wisma Atria
t: 6262 3279

Operating Hours:
Mon - Fri: 11 30am - 3pm; 5pm - 11pm
Sat - Sun: 11am - 3pm; 5pm - 11pm

Wildseed Cafe & Bar: Where the kaya toast reigns supreme

0
COM

There's an alarming trend in brunch food these days. Slap on an egg onto any dish, a door stopper piece of toast, handmade roti, freshly toasted waffle with a complimentary blob of cream/custard masterfully dashed across the plate and you've got a $16-worth brunch dish. Go forth and snap that money shot while canoodling your $6 cup of #latteart in oblivion, before returning back to the harsh reality of life later, realizing that the damage done to your wallet was only in aid of experiential value. Yes, I'm a cynic at most times, but cafe culture and the mediocrity of it's offerings foster those sentiments.

Hence, if you're out to pay for the experience, you might as well take the journey up North to the tree-lined roads of aerospace park surrounding former Seletar Airbase. Go BIG or go home. Here you'll find The Summerhouse, a multi-concept F&B destination 'confined' within an 11-hectare cluster of gazette conservation bungalow, also home to the newest cafe - Wildseed Cafe and Bar.

WTF (We Talk Food): let's talk Barachirashi Don

0
COM

I too, honestly, cannot wrap my mind around the establishment's name. WTF easily becoming the butt of all jokes. But name aside, WTF does one of the most legit and comfortably priced Chirashidon bowls you can find in this part of town. Barachirashi Don ($18.90) served in a wooden bowl is a treasure trove of ingredients with everything from scallops to ikura, amaebi, tuna, scallops tossed in a scrumptious soya dressing over rice.

The joint is simple, down-to-earth and awfully souless if I might add. The al-fresco area charming those tipple-lovers looking for a little peace and quiet while willing to endure the distressing heat; whereas the humdrum indoor seating area is monotonous but offers a plain view of the kitchen augmented by roaring burst of gas for flames. If you're looking for a place to impress your date, this is not one of them. Instead, visit when the hunger pangs hit and you've exhausted all other choices in the region.

FOO'D by Davide Oldani: Worthy of an encore?

0
COM

Beyond question, the new FOO'D by Davide Oldani is a place whereby shorts and slippers are frowned upon, or even banned. The opulence and prudery of the venue experiencing a odd stickler with the large television screens spanned across the lofty heights of the space - screening live sports? Now, that comes across a bit out of place. The restaurant located in Victoria Theatre and Concert Hall is the perfect spot for a light pre-theatre dinner or where you would sojourn for drinks after being serenaded to. The brainchild of Chef Davide Oldani, who also owns Michelin-starred restaurant D'O in Cornaredo, Italy; the joint sees waiting lists with intimidating interim of up to eight months at a stretch. With this in mind, you know your palate is in for a treat, especially when the maestro makes a personal guest appearance on opening day.

Little Bastard 臭小子: Discreet Adults-only Bar worth scouting out

0
COM

With a perplexed look plastered to my face, I navigated the insides of a bustling Refinery in search of the mysterious Little Bastard, the latest concept conceived by the same folks. Greeting me with a mischievous smile, the waiter led me to the dingiest corner of the restaurant, cloaked in shadows, pulled open a plastered wall to reveal a poorly-lit spiral staircase. With no fear of consequence whatsoever, I navigated the staircase with fierce ambition, mostly because I was beginning to fear my compatriots having sneaking suspicion that I had taken an alcoholic diversion from dinner time. Not that that was needed of course since Little Bastard has the functionality of a well-stocked bar. My first sweep of room caused me to have bated breath and a throbbing heart, especially so with the stripped down minimalistic look complete with painted oil drums and mahjong tables making me feel very much at home.

You may think it's all awfully contrived to this point, but when the food starts appearing at the tables, your Cantonese affair is authenticated. Conceived out of a passion for culinary experimentation, the dishes are clever, with names woven around local linguistics. My admiration for the thought process behind this joint multiplying with a noticeable success to puns employed.

Moosehead Kitchen & Bar: New Dinner Menu

0
COM

Fresh faced in the new year, Moosehead brings out the big guns with a line of new dishes bent on challenging the forefronts of Asian and Mediterranean cuisine merger.

Chef Seumas Smith may just be 24 years of age but possess a broad armour of experience from 1-Michelin starred Lords of Manor (UK) and 2-Michelin Starred Dinner by Heston (UK) and Esquina (Singapore) to boot; enough to propel the restaurant forward as a culinary destination worthy of both daily treats and special occasion sessions.