Full review:http://dairycream.blogspot.sg/2014/10/amex-30-licious-awesome-dining-deals-at.html
Dined through the Amex 30-licious promotion for the valuable set dinner here. The #30liciousAmex here features a House Salad, a Main and choice of beverage (coffee/tea/soft drink/in-house lemondade above) The House Salad is a class of its own , relished with truly sweet juicy tomatoes and unique champagne dressing that has a nice vinegrette tang to perk up our appetites. House Salad with choice of Champagne/Honey Djon or Ranch DressingFor the mains, the pastas are really the showstoppers, because they were so confidently delivered that you thought you were dining in an authentic Italian trattorias. The Signature Prawn Pasta looked like anything, but a prawn pasta. This inventive dish born out of Spruce's first-generation American head chef to mark its opening, has been a popular mainstayer on the menu.

Luxuriously coated with spinach and zuchinni puree, the orecchiette (cat-ear) pasta is tossed with chopped sea prawns and savoury zucchini bits. Brilliantly peppered with grana padano cheese, the flavours are superior than an average basil pesto pasta; strong, garlicky without letting your fork paused for any moment. This is probably the tastiest prawn pasta I've ever had. The Squid Ink Pasta Carbonara is also too good to share. Being a carbonara fan, there have been many scary encounters of bad cabonaras being either too watered-down or too dry. This achieved the right consistency, though it could be less salty since there were already rewarding amounts of smoky bacon in the creamy swimming pool. The oven-roasted Chicken Pullet might not eclipsed the pastas in terms of richness in taste but it does have the power to win on its natural flavour. Served with rosemary velouté sauce, the effect is of simplicity rather than showiness.Desserts are not available as part of #30liciousAmex but if you like to have a sweet ending like me, there is a simple yet achingly fragrant Pandan Creme Brûlée. The Baked Ginger Date Pudding (below) is not too intimidatingly dense as the classic American sticky date pudding. Fluffy with undertones of ginger, the cake itself was, in fact, not sweet unless you lap it up recklessly with the Kapiti Ice Cream and chocolate toffee sauce. Alternatively if you prefer a course that has a dessert, head to the Firestation Outlet where its lunch promotion features a choice of drink, side salad with different menu for mains (roasted chicken/vegetarian pasta in Aglio Olio or Tomato base) and a dessert of chocolate cake. This double layer chocolate sponge inter-layered with a winning salted caramel sauce and crunchy chocolate pearls was served chilled, a pity because the smooth texture was locked up a solidified form and the sponge lost its moisture. Besides the food, the Phoenix Park outlet actually houses a playground, a courtyard and an alfresco area that can total accommodate nearly 200 pax. No wonder it has been a popular location for families and events such as garden theme weddings or solemnization. But all these plus points will not distract me from the fact that Spruce dishes up solidly good mains. This reality alone, is sufficient to bring me back for more.

Run by the same team behind GRUB at Bishan Park, FIX is an alfresco cafe minus the warm cosy dining ambience after the sun sets. Leaning more towards a fuss-free laidback style, it might be better to come during the day as the tables next to the swimming pool were dimly-lit, unless you are looking for a romantic atmosphere. That said, our experience is definitely less than grubby. Once you managed to extract some gorgeous cheese strands from the CHEESE PENNE GRATIN ($12 for set with drink), you know this is a pot of gold. Wait no longer, start digging in. SPICY CHILLI FRIES $7

Smothered in strong glows of melted cheese and tremendous amount of kidney beans and minced beef, the mushy salted fries have a low chilli consciousness but certainly a helluva better version than the Chilli Corn Carne of Grub. Not sure if the FISH AND CHIPS ($14) might appear the same as the hake fish burger so we had the NAANWICHES. The naan-sandwich fusion weren't bewitchingly delicious but kudos to the team that came up with this ingenious dish. (Below : Chicken Tikka and Kimchi Beef $12 each with a drink)The LIU SHA BAO DONUTS $7 is not exactly in the same league as the classic Salted Egg Yolk in dimsum. Weird and wonderful, there is something extra sexy as you dip the fluffy hot buns into the cool egg dip while watching a couple soaking in the swimming pool as though it was an onsen bath. To be honest, my mind was totally occupied with the desserts right before I even stepped into the cafe. With a beautifully tempered chocolate ganache riding on top some blissfully assertive chocolate mousse, the COCOA BARRY CHOCOLATE TRUFFLE $7 is a highly potent blast of cacao flavour, obscuring the minuscules amount of salted chocolate sables (might have increased by now). The Passionfruit, Mango and Coconut Chiffon Cheesecake $7 did not set my heart on an erratic rhythm, but the finely executed textures in the coconut meringue mousse came as a rare entity in Singapore. The Rose Pistachio Tart $6 is aesthetically pleasing but realistically flawed. Crowned with tangy red coulis and mildly scented rose cream, the tart isn't buttery nor crumbly but firm and chewy. The Twice-Baked Sourcream Cheesecake $7-- a rich baked vanilla cheese with a primary layer of sourcream--was thwarted by it's muggy graham base

But do get ready you fork before the Butterscotch Arabica Choux $6 arrived before it vanished in seconds. What propelled it to the spot of BEST cream puff in Singapore is the amazing unity of a hyper-delicious salted caramel sauce and rich chocolate filling, cupped in the croustillant-covered choux that is overflowing with pillow-light coffee cream. With enough people clamouring for it, it's magnificence cannot be overstated.

I have passed the time when I used to head for buffets and gorge myself to the brim, convincing myself that the worth of food consumed is twice the price I pay. As age catches up and metabolism slows down, I realized that it's time to go for "quality" instead of "quantity". And the all-new Italian buffet launched by Pontini at Grand Copthorne Waterfront definitely fits the picture. The concept is similar to a 4-course Italian meal but in a more lavish manner; Starters (free-flow antipasti, home-made bread, soup at the savoury counter), Primi (unlimited orders of Pizzas and Pasta), Secondi and Desserts. Before you get too excited over the anti-pasta spread or desserts, pen down your main courses so that they would be ready by the the time you finished your appetizers.[STARTERS]

New sauces and jams always piqued my curiosity to find out their taste and it was the plethora of accompaniments that caught my attention at the savoury table. Instead of pairing them with the Italian Cold Cuts, I walloped them with home-made breads, drizzled some sweet Figs Mustard on the Radicchio, Pear, Gorgonzola cheese salad and Aged balsamic vinegar, and dunked the grilled Portobello mushroom with sweet chilli and arugula salad into Olive Tapenade. Out of the accompaniments, I adore the Creamy Walnut sauce, which tasted like honey peanut butter. Italian Cold Cuts and Homemade BreadRadicchio, Pear, Gorgonzola cheese salad and Aged balsamic vinegarGrilled Portobello mushroom with sweet chilli and arugula salad

The list doesn't stop here. There is still the concentrated Wild Mushroom Soup, Tuscany style marinated octopus, cheek peas and green asparagus salad, sundries tomatoes and an extravagant cheese platter that looked like the playing poker cards spread out neatly on the tables, only difference being that these are edible. Memorable bites include the baked butternut squash, and soft and mushy marinated artichokes, which I helped myself to second servings.

[PRIMI]

As tempting as it is to continue grazing on savories, reserve room for the astoundingly delicious pastas, prepared under the watchful eye of Pontini's head chef, Daniele Sarno. Despite being so young at only 30, the Florence-born chef already has 15 years of culinary experience, and working as a professional sommelier at Michelin-star restaurant!

Toothsome penne luxuriates in the creamy pool of "Roman Cabonara" and ham, while in another wee dish, the Tagiolini was coated evenly in "Genovese” style basil pesto sauce, which emitted a strange herby flavour. The so-called Italian Meepok "Tagliatelle" was not bad too, tossed in a jumble of wild mushroom, pancetta, pine nuts and parmesan cheese. All the pastas here are home-made and tastefully prepared in smaller portions to avoid carbo-loading for pizzas would soon be whizzed out from the kitchen. Just like the pasta which you can choose the style and pasta type, the pizzas can be prepared according to your fancy; choose from pizza base (treporcellini, Magherita and Vegetarian) and the toppings. [SECONDI]

Among the list of Secondi (Main Courses), the juicy chicken thigh basted in “Diavola”, spicy capsicum and tangy tomato sauce with dried oregano was wholesome and satisfying. The Piedmont style braised beef brisket on potato fondant in herb gravy, worked on textures but I could not comprehend its rustic, faint flavour. My favourite is still the oven-baked Norwegian salmon mignon in pistachio crust; a reminder of how seductive simplicity and freshness can be. [DESSERTS]

Having learnt that the hotel has recently welcomed a new Executive pastry chef, Mr Nicolas Maugard, I was yearning for the moment to try the Italian desserts. Hailing from Normandy, France, Chef Nicolas has worked for renowned Michelin starred restaurants in France and awarded second prize at the prestigious Championnat de France des desserts competition with his signature creation – roasted pineapple with eight flavoured sorbet.However, the desserts were underwhelming and could not fully showcase the potential and the character of the chef. Dominated by petite glass shots such as the Strawberry Shooters, Tiramisu, Lemon Tart, the dessert table could jazz up on its intricacies. Say a Limoncello tiramisu with pistachio biscotti crumbs, Olive oil macaron, Hazelnut Chocolate Ravioli or simply the chef's award winning sorbet? The one that stood out was the Stracciatella and ricotta Cannoli. Piped fresh at the live station, each of this palm-sized flaky pastry cones oozed sweet dense custard, buttressed with raisins, dried fruits and dusted with not powdered sugar but roasted pistachios. Amazing and surpassed the versions I've had from Hilton Pastry Boutique and Basilico The Regent. This was followed by the smooth and rich Panna cotta, showered by the undulating fragrance of vanilla beans which sank to the bottom.

Being established for at least 15 years, Pontini has gained a strong reputation for its exquisite Italian cuisine with a modern twist. For me, pasta is really the best thing going here and the flavours are very authentically Italian. For a very good price of $48, there is plenty to enjoy at this buffet and you can taste your way through to decide on your favourite.

Full review: http://dairycream.blogspot.sg/2014/10/pontini-grand-copthorne-waterfront-all.html

Having been known for its rich, affordable mama papa-style Malaysian dishes, Papparich now introduces their all-new Papparich Plus at Plaza Singapura and OneKM Tanjong Katong. Papparich. PLUS? Yes, the new expanded menu is all about larger communal　dishes with bolder flavours that showcased the colorful heritage of Malaysian delights. The Kampung Fried Rice $10.90 may have humble origins but is no way short of flavours. Shreds of kangkong, julienned chicken breast, squid with a sloppy fried egg plopped and crunchy ikan bilis, the grains might not look refined but won our hearts with the arresting wok-hei aroma and well-seasoned taste. The Sweet & Sour Crab Meat with Fried Rice $11.90 is Papparich's founder, Rich Tan's interpretation of the Singapore Chilli Crab. An experimental work that missed the mark for the sauce was too sweet and lacked depth. For those who used to the tangy Assam Fish Head, the Red Snapper Curry Fish Head $34.90 may lack the punch. But this Indian-Middle Eastern inspired fish pot is no less intriguing and mesmerizing. The clever use of 22 spices such as kunyit, buah keras (candlenut) and biji halba (fenugreek seed), bolstered the coconut milk-based curry broth, giving it a full-bodied, robustness. Not keen on the fish head? there is also the fish fillet version. It's sort of a déjà vu encounter with the Ayam Masak Merah $12.90, which uses similar ingredients and cooking techniques like the Chinese Stir fry pork Gu Lu Rou (咕噜肉) . The adoption of chicken thigh instead of pork levelled the tenderness but the flavours of the sauce could be teased out further.The two unstoppable dishes were the Sambal Aubergine $9.90 and the Four Heavenly Kings in Sambal Belacan $11.90. Deep-fried till beautifully blistered on the skins, tossed and coated in Sambal hot chilli, the Sambal eggplant is a truly venerable rendition and the BEST I've encountered so far. The Four Heavenly Kings, represented by ladyfingers, long beans, eggplants and petai, faced off one another in a spicy formidable battle intensified with the deadly yet assertive belachan paste. To douse the burning fire in the stomach, nothing beats the Pappa ABC $4.50. Shaved ice drenched with palm syrup and evaporated milk, then heaped with grass jelly, chewy palm seeds, sweet azuki beans, creamed corn and green squiggles of cendol. Pappa Chendol $3.90

If you tend to have butter kaya toast than the steamed version, it's time to try the Hainan Steamed Bread with Butter and Kaya ($3.90). Baked and delivered fresh from Malaysia, the white bread has a uniquely tender, stretchy texture; a heaven match with the cold butter and fragrant green kaya. I haven't had the classic Roti boy bun for ages and this PappaBun $2.50 comes close to a good one. The coffee crust was too thin and delicate, while the core could filled with more luscious salty butter. Nonetheless, it's a simple versatile bun that could go with the Black Gold Coffee (Iced) $5.50, prepared by soaking the Arabica coffee powder overnight in ice to "brew" out the coffee essence and eliminating the acidity.

What's good to know is that the Plaza Singapura opens till 1am, making it a great supper location right in town after movie or shopping. Family-friendly dishes, hearty flavours, affordable prices. I definitely left feeling a richer person after such a scrumptious meal.

Full review: http://dairycream.blogspot.sg/2014/10/papparich-plus-richer-papa-now.html

I've never watched the film Babette's Feast, but I'm pretty sure the food served at the same-name restro-bar in Singapore is definitely Not as sleep-inducing as the film for me. I love French food as well as Japanese food and nothing could sound more anticipating than the fusion of both. One classic example is the Duck Confit Donburi $28 where the humble rice staple of Japanese students and office workers alike are prepared the French way. Or more precisely, the familiar kentang aka potato is upgraded to premium Japanese grains, drizzled with some mysterious Babette sauce and topped off with a crispy duck leg that was slightly leaden and dry. The steak and foie gras donburi $28, draws from the humble gyudon, though it's difficult to equate both beef dishes in actuality. Yet I would happily trade a gyudon for this hearty bowl because the less-than-medium doneness steak is comfortingly soft, coming close to my best steak in Tokyo. The degree of seasoning might be a little harsh but just fine if you have them with the rice. I love soba but the Salmon & Soba $17 did less to ruffle up my serenity. The sous-vide salmon was overdone and bland, falling out of sync with the sweet tamagoyaki and nori flakes, though I appreciated the smooth firm bites of buckwheat noodles.

On the other spectrum of the menu "Small plates and tapas" are some comfort dishes, meant to satisfy late night pangs without too much unnecessary calories. The Charred Cauliflower ($8) is an unusual order; white flower heads literally "charred" to the right softness, served with a very mild yuzu velouté and lots of aromatic fried ginger. Signature Honey Yuzu Ice Blended, Yuzu Beer, Passionfruit Gin Cocktail, Hot Matcha Latte. I thought avocados and octopus are two very unfriendly lowbrow ingredients but Babette has transformed them into something delicious. Avocado puree are sagely accessorized with fatty aburi, crunchy pickles, tomatoes in the Roasted Avocados $12 to produce an unfamiliar yet awesome texture. Think an inverted salmon tartare. TheOctopus salad with Japanese dressing $17 and citrus segments provided a perky slab of acid to cut thorough the smoky flavours of grilled octopus. The food that night was a mixture of appealing and ho-hum, but not till I chanced upon another gastronomic epiphany of my life. Ladies and gentleman.......let us welcome the Matcha Lava Cake! *applauses*Not a novelty as Smoulders has launched a petty and unsatisfactory version years ago. But this was a terrific, dream-come-true amalgamation of the East meets West. Like the Madame Butterfly in the realm of plated desserts. So delicate was the molten creation that my heart wrenched in agony as I tearing down the walls with a ting fork and let the gooey yet viscous matcha flow. Not only will you feel tremendous guilt with every bite, lusting at the mellowness of the brew. But you'll be left inconsolable and wanting more when you are done.

Full review: http://dairycream.blogspot.sg/2014/10/babette-dessert-epiphany.html