Showing posts with label contemporary. Show all posts
Showing posts with label contemporary. Show all posts
Plum and Toro: Not so much a meal spot as a fun night out of town, literally.
Labels:
big groups,
cocktails,
contemporary,
date night,
hidden finds,
japanese,
robertson quay,
will return
·
Looking to avoid jostling with the crowds in the mainstream part of town? Meet Plum and Toro, a secret enclave of a Japanese restaurant located in InterContinental Robertson Quay. A little devoid of the usual Japanese izakaya vibe - cue the words, homey, unpretentious and perhaps a little dingy - Plum and Toro swings into the contemporary jive of things with a tastefully designed food menu and an intimidating full fledged list of alcoholic tipples.
Birds of a Feather: Contemporary Szechuan cuisine in cafe settings || You should flock to this one.
Labels:
affordable,
burgers,
cafe,
cocktails,
contemporary,
desserts,
hidden finds,
must go,
noodle,
szechuan,
wifi
·
Birds of a Feather along Amoy Street is anything but unassuming. What really impresses me about the store is it's depth and differing vibes with every crook and cranny. The front section is seemingly formal, similar to Bochinche; traverse your way in the direction of the kitchen and you'll find a specific zone awashed with the warm glow flooding in from the skylight above head. The ginormous mounds of wood employed as table tops flanked by tufts of greenery and lush fern. Mesmerizing. Tucked away in the space behind is a large communal table equipped with power-points flushed into corners - perfect for impromptu meetings or long mulling sessions accompanied with a good cuppa joe or perhaps a cheeky afternoon cocktail. Befitting of that restorative settings is a food menu like non-other I've seen; contemporary Szechuan cuisine served cafe style. Now, you really ought to give it a go.
Talay Thai: a Drinking hole with Thai twists
Labels:
beer,
clarke quay,
cocktails,
contemporary,
fusion,
large groups,
may return,
thai food,
touristy
·
A new urban watering hole backed by Thai influenced nosh has just opened up in Clarke Quay. An area more known for the seductive night life and late-night libations, Creative Eateries have yielded to conventions with their newest concept, Talay Thai. Upon traversing through the ostentatious interiors, you will notice the rustic red floors, large screaming neon sign " Love you long long time" and eclectic fish scale feature walls. These are details mandatory for any exotic drinking hole to stand out in the precinct.
Arteastiq: Be my Valentine
Labels:
affordable,
contemporary,
desserts,
eggs benedict,
fusion,
high tea,
mandarin gallery,
must go,
orchard,
risotto,
romantic,
special occasion,
tea,
valentines day,
wines
·
Let's start off with a bit of honesty here. Truths are always nice in the light of day.
I've never had Valentines day dinner in a restaurant before.
There, I've said it. Perhaps its my unfortunate run-ins with really stingy ex-boyfriends or maybe its a blessing in disguise as the sight of overly affectionate couples and the saturation of love themes splashed loud and proud in all forms make me nauseous. I am a generous lover, but I rather do all that in the privacy of the bedroom.
However, if I have to choose one place for this years celebrations, it would have to be Arteastiq. Mainly because overpriced, second-rate food makes me pissed, and to be frank, there's no space for love in the presence of shoddy cooking. Arteastiq delivers on all fronts, presenting 2 sets, one for the Ladies and one for the Gentlemen, encouraging cheeky sharing and careless whispers exchanged over the tables.
Saha Signature Indian Restaurant & Bar: Did someone say Currytini?
Modern Indian restaurant, Saha cuts somewhat of a posh figure among it's equally spiffy neighbours of Duxton Hill residents. The concept of regional Indian cuisine presented with global contemporary aesthetics pulls back on the usual ghee-rich dishes and gives diners a feel of traditional Indian flavors without the usual sickening feel of extreme gluttony at the end of the meal. Behind Saha's innovative menu is award-winning Chef Abhijit Saha who has fastidiously spread his modern Indian influenced notions across the board, from opulent dishes such as Kerala Vegetable Stew Espuma and Kasoor Methi Seared Foie Gras to his avant garde Indian inspired mixology; the 22 seater al fresco Terrace bar rolling out signature cocktails such as the Cryo Pomegranate Margarita; the man has got it all covered.
We kicked off the night of tastings at the classy and cool Terrace bar, cocktails leading to way, served to us by the fun and flamboyant staff who proudly stood behind the restaurant's offerings. For me, nothing speaks louder about a restaurant's quality than the vote of confidence from its staff. Period.
The Indian Mojito, a blend of Old Monk supreme rum, mint, lime, demerara sugar and soda, was quaffable but not exceptional; the insertion of the word 'Indian' raising expectations but the drink failed to authenticate its' ethnicity. The Cryo Pomegranate Margarita, on the other hand was a cocktail that I happily scoffed down, to the horror of my diminishing memory and friendly neighbours, who subsequently shyed away due to the exponential growth of my conversational volumes as the night rolled on. Here, Don Fulano bianco tequila meets cointreau, pomegranate juice and liquer; then fresh lime juice goes the extra mile in refreshing the mix while liquid nitrogen contributes to the theatrics. This stole my heart and cobbled my stomach the very next day.
Assorted nibbled such as assorted Papad, baked samosa triangles and Khasta Roti Tacos paraded the room whilst we were nursing our drinks; much to the delight of our alcohol induced munchies. The Baked Samosa Triangles ($14) were an excellent representation of vegetarian food in Indian cuisine. Here, thin flaky filo pastry holds a mound of boiled potatoes, cashew and green pea filling, seasoned to the T and the triangular parcels dangling precariously over a shallow pool of chutney foam. Extremely addictive and I probably indulged in one too many.
Other vegeterian options include the Khasta Roti Tacos ($16) a masterful canape showcasing some unique techniques. Here, Amritsari chickpeas tops a crisp toasted roti base, the avocado salsa adding color and creaminess to its entirety while the sour cream provides tart and tangy flavors to complement the heat of the one-bite snack. Equally note-worthy is the Pashmina Chicken Supreme Kebab ($28), perfectly succulent morsels of chicken teeming of the strong flavors of mace and cardamon, a dollop of pistachio saffron sauce further enhancing it's masculine flavors. We continued to pad our stomachs at the bar with Prawn Milagu Roast ($30), this dish comes highly recommended. it's traditional base notes of crushed black pepper, onion, tomato and curry leaves heightened by the meatiness of the cooked prawns. By far, the star player of the line-up that night.
Saha Signature Indian Restaurant & Bar is definitely on top of its' game with sultry Indian ethnic foods served up in non-traditional ways. With the success of it's speciality cocktail menu pulling its weight, Saha has the potential to become a drinking hole for fashionistas and office workers seeking to chow down on something a little different.
A major thanks to the lovely folks from the Entertainer for the invite.
Do note that for a limited time only (till the end of September!), The Entertainer members are entitled to 2-for-2 tapas deals when the voucher for Saha Bar is used. If you don't already have the Entertainer app, I implore you to please explore the wallet friendly option of first getting the Entertainer Singapore One Month Mobile product priced at just SGD $19 with my unique promo code @fundamentallyflawed . Visit https://www.theentertainerme.com/trysgfor19/ to download the application and start your savings now!
Saha Signature Indian Restaurant & Bar
9A Duxton Hill (2nd floor)
Singapore 089593
w: www.saha.sg
t: +65 6223 7321
Opening Hours:
Mon-Sat 12pm-3pm; 6pm-11pm
Sunday: Closed
Burnt Ends: Can I have a little bit of smoke with everything?
Labels:
australia,
chinatown singapore,
contemporary,
dinner,
hidden finds,
overrated,
restaurants,
special occasion
·
To say that this was a long awaited experience is certainly an understatement. After a futile visit the first time around during the hectic lunch hour (before reservations were accepted); we were glad to find out that Burnt Ends had started to accept lunch reservations. We jumped the gun quickly and made the call just in time for our monthly celebrations.
Entering the domains of the restaurant, you are greeted by a bustle of action, deliberate movements all around the tight space of the open kitchen that spans the length of the establishment. A circus act of agile chefs dancing around the heightened flames of the four-ton, double-cavity wood burning brick kiln. The elephant in the room. One who's ominous presence dictates the flavors of the entire menu.
The restaurant's color palette is kept light and natural. Shades of greys and cream are complemented by occasional pops of colors from the bespoke varnished burnt rain-tree wood counter. Loh Lik Peng evidently blowing a breathe of magic into the place, stylising it with a touch of industrial-chic.
We kick off the much anticipated meal with Smoked Quail Eggs ($6) , bouncy balls reminiscent of tea-smoked eggs with a thick veil of smokiness. Flecked with large crystals of sea salt with an irresistible burst of fatty sunshine yolks within. These were an absolute showstopper of a starter.
The Smoked beef and horseradish ($18) was a refined dish comprising of beef tartare once again imprinted with the slightess hint of smoke topped with a magical shower of fresh horseradish done at the pass by Chef David Pynt himself .
The next dish takes the seasonal humble leek and turns it into something novel and delicious with the inclusion of some other unsuspecting ingredients. Leeks, hazelnut and browned butter ($16), turned out to be my favourite dish of the evening. Unassuming in terms of looks, the smoked leeks peeled out from its charred outer leaves were elevated by the generous dose of buerre noisette, parsley, capers and toasted hazelnuts.
One of Mr. Pynt's favourite dishes on the menu is the Kingfish, apple and seaweed ($21); a slab of kingfish collar with sweet flesh perfumed with umami flavors of its soy and mirin marinade under its carbon treated exterior. Not too flattering to look at to be honest but it does speak volumes for the type of cuisine Burnt Ends is proud to produce.
To top our experience off, we dived in straight for the kill. The Burnt Ends Sanger ($20); pulled pork shoulder, cole slaw, chipotle aioli, brioche bun. What more can I say? The fork tender pork, subjected to a gruelling 10-hour of cooking ritual before being smothered in an angry sluice of tangy chipotle aioli in a airy sesame seed bun. The mixture of textures, freshness of the coleslaw and punchy flavors created a sweet dance of sensations on the palate. It was at most good, but didn't provide the 'smack-down' I was hoping for with its terribly good looks.
Burnt Ends have received unprecedented media attention since its opening and I'm sure its novel concept has a part to play, especially amongst a constant gang-bang of restaurants with a contemporary fusion themed menu. With dishes highlighting David Pynt's Australian 'laid-back' nature, each of them simple but given a little snap, crackle and pop; most of them end up being more satisfying than its meek description on the menu. A place for special occasions and special occasions ONLY. (Unless you've got loads of moolahs to spare; then in that case, knock yourselves out!)
Burnt Ends
20 Teck Lim Road
+65-62243933
Website: www.burntends.com.sg
Osia: Belly full of Surprises
Labels:
contemporary,
dinner,
modern,
resort worlds sentosa,
western food
·
It had never crossed my mind to visit Osia Restaurant ever. Situated just a stone's throw away from Joel Robuchon at Resorts World Sentosa, saving up the funds seems like an obvious choice. Helmed by Chef Douglas Tay, a seemingly young act in the scene given his sub-30 age; it may be a tough act on anyone's part to entrust a gourmet feast to such a young gun; but trust me, if you do, you're in for a treat.
For starters, we were treated to the restaurant's signature Stone Hearth Flatbreads served with Spiced Garbanzo paste that had been so cleverly contained in a toothpaste thing a ma jig. Points for novelty factor right there. The bread resembled a naan in its chewy composition and slightly stodgy center, not a winner amongst those who love a bit more aeration in their carbs.
The next course won me over with its stunning presentation. A conjugal bliss of Jamón Ibérico De Bellota, Air Dried Wagyu Beef Brisket, Burratina Artigiana served with vine tomatoes, rucola leaves and brioche. Up to your own liberty, mix and match the various fresh ingredients to create punchy flavors that perform a sweet dance on your palate. The Burrata cheese drizzled with balsamic vinegar was deliciously rich and creamy; the salty iberico ham, a perfect foil for the cheese. A slight tangle of peppery rucola leaves helping to keep everything in check and cutting through the fat.
Lychee Martini Oyster - served complimentary from the Chef; I assumed this was to be a palate cleanser of sorts. The fruitiness and bubbly nature of the cool cocktail livening up the plump oyster. I could do with another half dozen of these.
The Mushroom Soup can't be faulted as well. It's flavors underscored by a sense of rich, woody, earthy spice.
Then it took me to the Pièce de résistance of the night. Polenta crusted foie gras with beetroot, rhubarb and riberry spiced compote. I'm lost for words. What worked was the mealy crust on the foie gras that added texture whilst the perky bright compote of ruby red substances imparting a dash of acidity and mild sweetness to the fat laden dish. This is a MUST-HAVE.
Moving on to main course, my friends has the Razor Clam, Atlantic Halibut, Hokkaido Scallop ($70). An intricate dish providing the diner an assortment of expertly executed seafood dishes. Complimented by several other flavors including black garlic paste, green onion puree, potato foam, iberican Chorizo and artichoke barigoule.
My Sea Perch with sesame ratte potato, soy milk curd and shiromiso glaze was another stellar dish which looked deceptively simple on the large platters but delivered hugely on flavor and execution. Slightly firm in texture, the fish itself had a beautiful fat content that melded well with the salty soy milk curd cubes perched on top. The sesame ratte potatoes were smashing, buttery with tattered edges that allowed the sesame spices to adhere with much endearment to its side. The pea tendrils that accompanied the dish, beautifully seasoned and a joy to eat even on its own.
Last but not least, my friend dived gregariously into his Bryon Bay Berkshire Pork Chop. This was the full works, a 300g bone in pork chop that had arrived freshly off the grill. Not for the faint hearted, the protein had a superior marbling stature and was deliciously juicy. Definitely for those with heartier appetites and more carnivorous preferences.
While the kitchen smokes and smolders, the dining room is a perfect scene of tranquillity, littered with lovebirds and rowdy parties. Yet the kitchen works its magic in churning out stellar dishes with an elegant, meticulous touch. Adventurous taste buds with food-geek tendencies should indeed give Osia a shot.
Osia
Resorts World Sentosa
#02-140
26 Sentosa Gateway
Singapore 098139
Tel: +65 6577 6560
Website: http://www.osiarestaurant.com/home/
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