Fundamentally-flawed | Singapore Food Blog

Showing posts with label wines. Show all posts

Showing posts with label wines. Show all posts

[Friday Date-Night]: Rosso Vino

Located along the banks of Robertson Quay, Rosso Vino prides itself as being one of the best Italian restaurants in the island. Being relatively new to Italian cuisine, we were thrilled to be invited to try out some of the classics on their menu.

To start, we had the Bruschetta Rosso Vino and Carpaccio Di Manzo. The Bruschetta Rosso Vino is a trio of Smoked Salmon, Diced Tomato and Mozzarella and Anchovies Bruschetta. As someone who usually strays away from tomatoes due to its distinct taste and smell, the diced tomato was surprisingly refreshing and easy to swallow. I never thought I would say this, but that was delightful and pretty addictive. Contrastingly, the smoked salmon piece was not outstanding and the mozzarella one was way too salty for my liking. Perhaps a better ove would be to order the Brushcetta Rosa, where you can better indulge in the Diced Tomato Bruschetta, which really helps to whet your appetite for the upcoming feast.

The Carpaccio Di Manzo had unbelievable thin slices of beef tenderloin served with parmesan cheese and mixed salad. The beef was so thin and moist that they broke apart easily while the cheese added a nice subtle touch of saltiness to the beef.

For our mains, we ordered the recommended Cavatelli Ragu di Maiale in Salsa Di Pomodoro and Branzino alla Toscana. The homemade pasta's name was a handful, but the reason behind its popularity was clear. The Cavatelli pasta itself was firm, with a slight bite to it, yet easy to chew through; quite the perfect al dente if I would say so myself. The addition of red wine imparts a light oaky fullness to the sauce. Each pasta piece enrobed in the rich sauce made for a very pleasant experience.

As one who is particularly averse to fishiness, I was amazed at how subdued the dish of Branzino all Toscano was. The fish was moist and flaky fresh and the tomato based stew providing relief from the fishy qualities. What's left was a really fragrant, juicy and fat fillet of white meat, it's sweetness further enhanced by the layered tomato stew.

Pair your mains with a glass of wine or rose, both giving additional dimension to the dishes ordered and adding brownie points to the romantic night out.

Rosso Vino

15 Merbau Road

S(239032)

w: http://www.rossovinosingapore.com

Reservations: CHOPE

Operating Hours:

Mon - Sun: 3pm - 1am

Words and photos by Belinda Yong who wishes that every time of the day is food o'clock. She loves trying new cuisines and creations, and prays hard for a higher metabolism.

Mikuni's "Doyo no Ushi no Hi" or Summer Unagi Festival Menu hopes to boost your vitality

A time-warp happened within the first few seconds of being seated in the darkened inner sanctums of Mikuni. Flashbacks to my last "Doyo no Ushi no Hi" menu in 2016 under the tutelage of Chef Moon Kyung Soo and that glistening coat of sticky glaze on charcoal grilled eel. I coo-ed. It was superb. However, a lot of things have changed over the last two years. One of the most major - Executive Chef Keisuke Uno taking over the reigns and breathing new life into the extensive menu of kaiseki, sushi and sashimi, teppanyaki and robatayi offerings. Another would the addition of outlet manager and sommelier Ryuta Yamada to the team. Fortunately, I was extremely blessed to be able to experience his prowess in wine and sake through a rather intriguing wine and sake pairing that was purposed to sing in harmony with the Summertime Unagi Treat.

Alma by Juan Amador sprouts from a series of cosmic events

Publications company owned? The Birds of America reprints on the walls? Chef Haikal who previously helmed the Water Library in Bangkok? The first ever four-hand kitchen collaboration with Chef Dan Barker of Upstairs at Mikkeller? Wait. How does three-Michelin-starred German chef Juan Amador even come into the picture?

Dining at Alma was as much a palate titillating experience as it was enlightening - the stories that unfolded over lunch extending to all facets of business. And despite the mind boggling series of cosmic events that have resulted in this manifestation of this Michelin-starred restaurant located with direct access to the car park of Goodwood Park Hotel (a bonus when hosting VVIPs ), I was intent on displacing the romanticism of the stories overheard and focusing on the food itself.

Morton's of Chicago unveils new Spring menu

It's old school extravaganza at Morton's of Chicago, the moment you walk through those doors its drab carpeted floors, heavy red velvet curtain partitions and conservative hard-backed chairs. Honestly, it can be interpreted two ways by different schools of thought - stale and conservative or nostalgic, old-school steakhouse. This one is going to make many people, very cross, but to be honest, I, unfortunately was not too taken by the dated decor. The tired staff, trained to the same mundane standards of cruise ship waiters, adding to the sense of 'tradition'.

Fat Belly - Affordable luxuries at this speakeasy steakhouse

Not all steakhouses are created equal. Some come with the added luxuries of Japanese pure-bred wagyu and the accompanying bill that one would describe to be a 'highway robbery', and then some like Fat Belly, offer up standard, comforting steaks (usually secondary cuts) at affordable prices. Located in Serene Center, the 'speakeasy' steakhouse takes shape only at dusk when the spotlight is shifted from the gleaming ice cream case that houses the goodies for Sugarhaus, to the glowing embers of the binchotan.

Lerouy ft. Couvent des Jacobins St Emilion: A Love Story

Chocolate stained lips, wine drunk, our knee caps touching ever so slightly. With the tragic 197 miles between us, date nights are hard to come by, and when opportunity knocks on the door, we seize it and go out to town with it.

Tonight I consummate my love for alcohol, charging through a flight of Couvent des Jacobins St. Emilion vintages from the the stalwart 2009 down to a luscious 1989 tipple. Food and wine pairing, when done right, is a mutually beneficially relationship. So it makes me smile when the two come together in ways that are complementary and evocative. Suffice to say, by the end of the night, I had a silly grin plastered to my face - such is my simple story of the Sarment wine dinner at Lerouy.

Kinki: Maki with a View

If you're looking for the best maki in Singapore, Kinki won't be it. But if it's #makiwithaview that you're seeking, the casual establishment sporting stunning panoramic view of the bay area sees little competition in this aspect.

Kinki is famous for two things: their makis and Japanese anime decorum which translates into their convivial dining atmosphere. The space makes use of the abundant natural light and their open-air entertainment quarters on the top deck to shake off the austerity and stuffiness shrouding the dining establishments in the bay area. It's important to note the beverage offerings; this is first and foremost an after-work watering hole. Once you're seated, a spirited menu packed with refreshing sakes and fizzy beers is called to your attention. I would admit that it's either an old-school dining sensibility or a money-making strategy. Needless to say, we welcome the gesture with open arms (and livers), and order carafe of Echigo Tsurukame Junmai from Niigata prefecture. One does have to whet one's appetite, after all.

Blue Label Pizza: we don't stay for desserts, because the pizzas robbed us of our tummy real estate

We fall utterly silent, albeit for the appreciative hums that escape our lips between bites. It's a ferociously interesting night out with the boy, and based on all the delicious rumours that were circulating about this basement joint; we were half anticipating the night to cumulate in a smack down of exhilarating flavors. And boy weren't we disappointed.

[BALI EATS]: Urchin Grill & Raw Bar does poncey with major appeal

On a weekday night during the off-peak season at Urchin, it's a silent, empty place of polished floorboards, stiff back chairs and mahogany wood stained atmosphere. Similar to other establishments winging the Seminyak stretch, the ill-fated predicament seems commonplace. A waiter appears and injects some life into the dry as dust persona, introducing us to the tasting menu we would be navigating. Albeit, alone in the expanse of the spacious dining room. Urchin defers from most other restaurants, no death-defying design stunts, devoid of tropical-vibe inducing paraphernalia.

I had no qualms, of course. Settling in prompting with a comp basket of sexy warm sourdough flanked by a small dish of Kombu butter that had seen too long a time in the freezer.

Lewin Terrace: 500 Days of Summer

There's barely anything left to coincidence on the plates as presented by Chef Shinkai that night at Lewin Terrace. His well-flourished career that took him through the kitchens of 3 Michelin star restaurant L'Osier in Tokyo to the beloved 1 Michelin star Beni on local grounds erecting some high expectations at the white-linen lined tables. Sure, we do know that the Chef is well-versed in the unique fusion of Japanese-French cuisine, but a quick glimpse at the summer menu revealed baffling misplaced words such as 'laksa' and 'lemongrass' - would these prove to be feign attempts at pushing the envelope, or will they actuate as pure ingenuity? I was curious to find out.

Rosso Vino: like an Italian Trattoria scene from Lady and the Tramp

Stuck in its ways. stepping into Rosso Vino is like a step back in time. Red napkin lined bread baskets and waiters dressed in starched and stiffened white shirts; the joint cashes in on the nostalgic factor; instilling in its diners an enthusiasm quite similar to what you would experience when you were ten and were told dinner is at Jack's Place. Despite it's conservative decor and even more time-honoured menu, dining for the first time at Rosso Vino is a dangerous love affair. The said waiters and waitresses working the dining room with effortless hospitality; like they'd been doing this their whole lives. I bet a bottom dollar that partaking in their fettuccine bolognese would be like a magical scene out of Lady and the Tramp sans the waiter serenading you with his impeccable accordion skills (though they would if they could).

Dehesa X Bodegas Comenge: #SwineWineDrink

We all need a little spark of a reminder sometimes. A little confetti in the air. A little whipped cream on top (somewhere, anywhere). A little something-something, je ne sais quoi to end off the tidings of a Monday. For me, its a gratifying wine dinner, complete with swash buckles of fat-licked meaty delights and perhaps a swig of sweet sherry to come to terms with the dire fact that there's 4 more days to the weekend. The recent Dehesa X Bodegas winemaker dinner I attended was all that with side of jovial banter and amicable ruckus caused by a case of too much wine. Nothing that the Monday blues can't handle given the amount of turmoil its already been put through. Sod that, give me a good glass of red and you'll have me purring over plain vanilla ice cream.

It's the ease with which they do it, this slightly inebriated airy wave at the door and the boisterous call to attention for Alvaro Comenge's introduction speech, by the reps of Iconic Wines Singapore that makes you think - hey - if it only took them till 6pm on a Monday to reach this state of enlightenment, the wines ought to be good. There's no sales pitch better than permission marketing; and at this stage, surrounded by light banter and blissful smells, I wanted in on the magic.

Ao Yun 2014 Vintage: The Hard-Earned Richness of Wine from the foothills of the Himalayas

What would compel a winemaker to uproot himself and his entire family to move to the rural areas of China (technically, one of the more romantic regions - Shangri-La) to manage a vineyard?

Well, for Maxence Dulou, estate director and winemaker of Ao Yun, the choice to 'move to greener pastures' was indisputable. Having been born and raised in le Sauternais, the French man has bundles of wine-making experience tucked under his belt, accumulated from his studies in Bordeaux and from working in South Africa, Chile and then back to France. I was a bit skeptical at first. Was it a case of a man buying into the lure of cash cow (seeing that the project was commissioned by Moet Hennessy) or was it in a spur of a moment, one inspired by Brad Pitt's "Seven Year in Tibet"?

UNA: Spanish fare under a fairy-lit canopy

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.

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

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.

LeVeL33: Saturday Lunch with a View

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.

Moosehead Kitchen & Bar: New Dinner Menu

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.

SPRMRKT kitchen + Bar: sprawling grounds and potent cuisine

I get asked this question a lot. "Where's a good restaurant that you've eaten at recently", people trying to fleece information off you in order to avoid a disastrous dinner date later. Maybe fleece is too bold a word to use since I'm almost always willing to share. In fact, if you had asked me (nicely), where should you embark on your next romantic dinner date. I would have this one suggestion: SPRMRKT Kitchen + Bar at STPI.

Wine Fiesta 2016: [RISING ROOTS} celebrates Farm-to-Table food and Natural Wines

Good news for all wine enthusiasts - The annual 9th Wine Fiesta Singapore is happening this weekend from 20 - 23 October 2016 at Clifford Square amidst the beautiful backdrop of Marina Bay Skyline and along the Fullerton Bay Hotel. Presented by The Straits Wine Company, this outdoor extravaganza boasts a huge tentage featuring over 350 wine labels, 70 global winemakers and more importantly, a combined vast culture of wine-making and appreciation sessions. Gracing the celebration are some of the city's most renowned chefs from Burnt Ends, Cheek by Jowl, Tin Hill Social, Meat Smith, Good Chance Popiah, Tamarind Hill and Morsels.

Every story has a beginning - this year, The Straits Wine Company is going back to their roots in a whole new exciting way. Debuting at Wine Fiesta 2016, four out of nine natural wine producers from the Basket Range region in Adelaide Hills will be features with a slew of others from New Zealand and Australia, making this year's theme 'Rising Roots' all the more poignant. "Basket Range marks a new defining moment in wine culture... a new chapter in the unique story of wine making history in Australia." Group CEO Ms Kathy Lim enthuses, adding that "enjoying wine should be a fun and more pleasurable pursuit... forget about intimidating, formal settings with conventional Western cuisine."

SAVOUR Wines 2016: reasons to visit Singapore's BIGGEST ever Food and Wine Festival

If you did patronize the SAVOUR event in May this year (read about my experience over here); you would have known what a huge success it was in combining the prowess of several home-grown culinary talents and their mentors together with the magic of fresh produce from far-away lands all under one roof! Good news! as SAVOUR makes a second comeback this year with an event that piques the interest of wine-savvy members with a larger-than-life wine market housing over 400 labels of wines, specially curated from all over the globe.

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