7
0
0
Level3
34
0
The Singapore vegetarian cuisine is now having its gap filled by this fantastic vegetarian restaurant for its innovative and high end dishes.We started with the vegetarian sashimi. I just can't help but appreciating the innovation of the chef of using coconut meat to imitate squid sashimi and it's just perfects. You cannot imagine how good it is when it's tasted with wasabi and soy sauce. It also served the vegetarian salmon with umibudo ('sea grapes') the famous food of Okinawa. Just fantast
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The Singapore vegetarian cuisine is now having its gap filled by this fantastic vegetarian restaurant for its innovative and high end dishes.

We started with the vegetarian sashimi. I just can't help but appreciating the innovation of the chef of using coconut meat to imitate squid sashimi and it's just perfects. You cannot imagine how good it is when it's tasted with wasabi and soy sauce. It also served the vegetarian salmon with umibudo ('sea grapes') the famous food of Okinawa. Just fantastic and you don't fee like having vegetarian dishes.

The veggie steak of portobello and enoki tempura is just unforgettable. The steak is so full of favour and you could hardly imagine that it's the taste without meat. It's succinct texture is just like having medium rare steak.

The charcoal tempura with gold flake is luxurious and tasty. Its taste is still complicated and the chef has unleashed the potential of the taste of the meatless ingredient!

The service of the restaurant is interesting and we feel very surprised for the extra chocolate cake prepared for the birthday dinner!
Veggie  salmon  with  umibudo
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Tofu  steak
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Charcoal  tempura  with  gold  flake 
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Appetizer  trio
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Dining Method
Dine In
Spending Per Head
$70 (Dinner)
Celebration
Birthday
Recommended Dishes
Veggie  salmon  with  umibudo
Tofu  steak
Charcoal  tempura  with  gold  flake 
Level4
Joie (pronounced as "Joy") by Dozo is a fine-dining meatless (vegetarian) restaurant started and owned by Mr. Huang Yen Kun, who is the owner of the now-defunct, wildly successful DOZO. Joie by Dozo is located at the lush rooftop garden of Orchard Central, offering natural surroundings that also reflects the menu - a menu created by Mr. Huang and his team of chefs who traversed the globe to try different dishes from Michelin-starred restaurants to get insipirations for! Hence Joie by Dozo was bo
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Joie (pronounced as "Joy") by Dozo is a fine-dining meatless (vegetarian) restaurant started and owned by Mr. Huang Yen Kun, who is the owner of the now-defunct, wildly successful DOZO. Joie by Dozo is located at the lush rooftop garden of Orchard Central, offering natural surroundings that also reflects the menu - a menu created by Mr. Huang and his team of chefs who traversed the globe to try different dishes from Michelin-starred restaurants to get insipirations for! Hence Joie by Dozo was borne, with a mission to bring about a delectable meal that is not only gastronomically adventurous, but also healthy.
Gratinated Champignon with Mozarella
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Gratinated Champignons with Mozarella, served with sweet potato wedges, Tennessee potato puree and Belgian endive and foccacia. This dish boldly simulates the signature French escargots; even the buoyant texture of the Champignon mushroom mushrooms resembled that of the escargots. The gratin was flavourful and cheesey; the burnt edges especially crispy, and one couldn't stop digging at the dish till the entire pan was emptied out literally.
Zucchini Tower
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The iconic Zucchini Tower - belts of sliced zucchini stuffed with crème cheese, truffle mayo, coiled around a medallion puff pastry and served with beetroot sphere on the side. The refreshing strips of zucchini were crunchy with natural sweetness heightened by the stuffings and given an extra bite with the puff pastry. The beetroot sphere was luscious and exploded tastefully in the palate.
Vegetable Sashimi On Ice
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The Vegetable Sashimi on Ice with Quail Egg Shooter Glass was easily one of my favorites, looking exactly like the Japanese sashimi platter and tasting hauntingly like it, too. Loved the Carrot Sashimi best; it represented the classic salmon sashimi very closely, in texture and even flavour, so we asked for a separate additional platter of this.
The Konjac aka Magic Yam (or known as "wai san" in Cantonese or "魔芋" in Chinese") had a slightly starchy flavour and was delicious eaten on its own, not as a representation of squid sashimi. The Pear Sashimi was sweet and fresh. Loved the rolled-up Coconut strips and Quail Egg Shooter too - the latter giving a unique blend of taste and flavour. The Blueberry Pearls that represented caviar were another brilliant creation exuding with luscious goodness.
Grilled Bai-ling Mushroom Steak on Pu-Ye Granite Hot Stones
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The Grilled Bai-Ling Steak on "Pu-Ye" Hot Stone, served with mash - one of the most beautifully artistic dish I have ever come across, encompassing all the elements of nature on the table itself. The huge Bai Ling mushroom would represent a huge abalone in this case, resting on a huge leaf upon the granite stone. It was still sizzling gently when placed on the table. The Bai Ling mushroom steak was succulent, chewy and exuded the earthly tastiness of white mushrooms.
Truffle Risotto
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Next, Truffle Risotto, a common French dish made uncommon by the rich and harmonious infusion of black truffle, cepes, edamamme, mascarpone cream and parmesan crisp. The added touch of edamamme beans was to me, simply brilliant - so we took a spoonful of risotto with edamamme, and it instantly added bite to the softer, grainier texture of the rice. Loved the parmesan crisps as well, added flavour and texture further to the brilliant pasta dish.
Red Wine Poached Pear with Vanilla Ice-cream
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Then there was Red Wine Poached Pear with Vanilla Ice-Cream - wine and poached being two of my favoritest things in the world, so this dessert might have been biasedly good in my humble opinions. The soft, juicy poached pear was nectarous with the blessed union of pear's natural flavour infused with red wine's bittersweet notes; the vanilla ice-cream was a lovely complement.

For full review and more detailed information, please feel free to visit:
http://thearcticstar.blogspot.sg/2016/01/media-invite-dinner-at-joie-by-dozo.html

(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Dining Method
Dine In
Spending Per Head
$70 (Dinner)
Recommended Dishes
Gratinated Champignon with Mozarella
Zucchini Tower
Vegetable Sashimi On Ice
Grilled Bai-ling Mushroom Steak on Pu-Ye Granite Hot Stones
Truffle Risotto
Red Wine Poached Pear with Vanilla Ice-cream
  • Chef's Platter
  • Fruity Tea
  • Vegetable Sashimi on Ice
  • Hedgehod Mushroom
  • Grilled Bai-ling Steak on Pu-Ye Hotstone
  • Red Wine Poached Pear
  • Warm Chocolate Cake
  • Cheesecake
  • Gratinated Champignons with Mozarella
  • Duo Ravioli
  • Wild Rice with Eggplant Terrine
  • Yogurt
  • Tartare Au Naturel
  • Transparency of Manchego Cheese
  • Tomato
  • Dragonfruit Lotus
  • Matsutake Cake
Level4
167
0
For pictures and full review, pls visit (cant fit my full review here):http://madamechewy.com/2015/12/13/joie-by-dozo/Meatless cuisine goes luxe at Joie by Dozo, a restaurant located on the roof top garden of Orchard Central. The plates offered here will change the most common conception of vegetarian cusine. My dining companion (who’s vegetarian) and I were blown away by the presentation the execution of the dishes. This was our first encounter with vegetarian fine dining in Singapore.The elabo
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For pictures and full review, pls visit (cant fit my full review here):
http://madamechewy.com/2015/12/13/joie-by-dozo/
Meatless cuisine goes luxe at Joie by Dozo, a restaurant located on the roof top garden of Orchard Central. The plates offered here will change the most common conception of vegetarian cusine. My dining companion (who’s vegetarian) and I were blown away by the presentation the execution of the dishes. This was our first encounter with vegetarian fine dining in Singapore.
The elaborate menu, filled with attractive descriptions, makes one desire many dishes. Go for the set menu, which allows one to sample a myriad of creations for $38.80++ (6-course lunch) or $68.80++ (7-course dinner).
The restaurant is decked out in a contemporary fashion in grey and champagne tones. Once we settled down in the comfy armchairs, the staff handed us a fancy embossed menu and proceeded to recommend the signature dishes.
Complimentary Pastry Sticks and Passion Fruit Smoothie. Do wait for the ice to melt a little before sipping the refreshing beverage.
The Chef Platter comprises of a trio of intriguing bites. We were advice to being with the middle item, Carrot Terrine with Seaweed. The smoothness and appearance of the carrot terrine reminds me of smoked salmon. Pop the Raspberry Sphere into your mouth and enjoy the burst of sweet juices. Finally, we munched on the Seaweed Cracker, jazzed up with Shimeiji Mushroom and wasabi.
A play on crispy and soft textures, the Tempura Platter on Mash consists of charcoal coated yam, eggplant, apple, and banana, brightening up with orange sesame dressing.
The Matsutake Cake exudes an earthy aroma, courtesy of the steamed Japanese Mushroom. The rosemary gel, crème patisserie and pistachio crumbs add an interesting dimension to the dish.
Vegetarian Sashimi? I thought my ears failed me! Joie’s Vegetable Sashimi on ice with Quail Egg Glass Shooter is presented just like regular sashimi, however, the ingredients in focus are thinly sliced coconut, konjac, aloe vera and pear, while blueberry pearls represent caviar.
Structured in a striking manner, the Zucchini Tower, accompanied with beetroot sphere, is sure to catch your attentive even from afar. The zucchini tower is stuffed with crème cheese, truffle mayo and finished off with a medallion of puff pastry. Flavours are delicately light in this dish, and I could hardly detect truffle.
Ordering mushroom soup amongst other soups is a no brainer for me. The Infusion of Cepes and Truffle was a great choice! The mushroom soup was perfumed with white winter truffle oil and black truffles. We found the robust flavors and truffle notes irresistible and slurped it down to the very last drop. Soul-warming!

Both of us had mushrooms, which are loaded with nutrients to help boats energy and repair cells, for our main courses. The Bai-Ling Steak on “Pu-Ye” Hot Stone arrived sputtering, with a train of smoke lingering in its trail. Aside from its gobsmacking presentation of the mushroom steak, tempura fan (angel hair pasta) and creamy mash, what took my breath away was how juicy and delectable the mushroom steak was. Even though the Bai Ling mushroom packed a punch when dipped into the accompanying mustard sauce, it was well-seasoned hence, delicious even on its own.

The dessert we tried, Warm Chocolate Cake with Vanilla Ice Cream was in line with the high standards demonstrated by the savouries. The molten lava is smooth and intense!

Sip on Joie’s captivating concoction of beverages for a relaxing finale to the meal. Both the Ice Mallow Apple Melody (blend of mallow flowers, apple and guava juice) and Ice Fruity Refresher (blend of assorted fresh fruits) were equally delightful.

Joie by Dozo is exceptional in aesthetics, taste and execution. We’ve gotta hand it to the chefs and friendly staff for the one-of-a-kind dining experience.
 
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2015-11-26
Dining Method
Dine In
Recommended Dishes
  • Bai-Ling Steak on “Pu-Ye” Hot Stone
  • Infusion of Cepes and Truffle
Level4
2015-11-23 158 views
Located at the top floor of Orchard Central is this restaurant. It offers vegetarian cuisine, not the usual ala carte type chinese style, but in set meal mordern Japanese-European style. To get to the restaurant, one could the service lift at the far end of the shopping mall to the 12th floor or the normal lift to the 11th floor, follows by the escalator to the 12th floor. Remember to get a table by the window when you dines at the restaurant. You will be rewarded with the a great view of the ca
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Located at the top floor of Orchard Central is this restaurant. It offers vegetarian cuisine, not the usual ala carte type chinese style, but in set meal mordern Japanese-European style. To get to the restaurant, one could the service lift at the far end of the shopping mall to the 12th floor or the normal lift to the 11th floor, follows by the escalator to the 12th floor. Remember to get a table by the window when you dines at the restaurant. You will be rewarded with the a great view of the calming pool outside, as well as, a great view of the orchard road stretch. If you make reservation, one tends to get the private room.
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As there is many different categories of vegetarian cuisine these days, remember to request for the special menu. The menu above is catered for chinese vegetarians who do not take garlic, onion and spring onions. The restaurant serves 6 Course Set $38.80++ for lunch, and 7 Course Set $68.80++ for dinner. Tonight the family is having dinner at the restaurant.
Starter
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Before the start of the meal, we are served Spaghetti-like bread stick, which is crunchy with a hint of wasabi taste. We are also served lemon flavoured ice blended drink as palate cleanser.

For the 1st course which is Starter, everyone starts with the Chef’s Selection of Assorted Platter. It consists of salmon sashimi, wasabi cracker and raspberry sphere. The sashimi is yummy that I could not taste that it is made of carrot. The sphere bursts easily in the mouth with a bite and filling all with raspberry taste.
Side Dish
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For 2nd course which is Side Dish, there is 4 choices available.

Transparency of Manchego Cheese
cherry tomato, red, green and yellow peppers, croutons, walnut and black olives
Very colorful looking with flowers on top.

Gratinated Champignon with Mozzarella
button mushrooms gratin served with Tennessee heirloom potato puree and Belgian endive, focaccia
Rich and creamy with lots of mushroom in it.

Tempura Platter on Mash
charcoal coated yam, eggplant, apple, banana with Japanese orange sesame dressing
It is the most unique out of the 3 dishes. First time having black colored tempura. Interesting.
Cold Dish
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For 3rd course which is Cold Dish, there is 5 choices available.

Zucchini Tower
zucchini stuffed with crème cheese, truffle mayo, medallion of puff pastry, beetroot sphere
Interesting presentation as a tall tower, but can easily press down for easy eating.

Dragon Fruit Lotus with Truffle Vegetable Garden
Dragon fruit perfumed with orange extract, with truffle vegetable garden
Refresh tasty dragon fruit with sesame oil on. The side salad is perfumed with rose taste.

Vegetable Sashimi on Ice with Quail Egg Shooter Glass
coconut, konjac, aloe vera, pear sashimi with quail egg sake shooter glass
This is the best out of the 3 dishes which we ordered. Served on a bed of crushed ice, and looks like the real sashimi. The texture is really very good, although it does not taste like the real fish.
Soups
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For 4th course which is soup, there is 4 choices.

Infusion of Cepes and Truffle
cepes mushroom perfumed with white winter truffle oil and black truffles
Rich and thick soup with lots of minced mushroom.

Pumpkin Velouté
pumpkin velouté with tomato ciabatta and edible petals
The soup is creamy and sweet.

Clear Tomato Broth with Garbanzo
tomato and chickpea with orzo pasta and spinach dumpling
It is like a vegetarian version of minestrone soup. Lot of vegetables in tomato soup.
Main
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For 5th course which is the main, there is 7 different choices available and we tried 3 of them.

Hedgehog Summer Mushroom
braised and fried monkey mushroom with oriental spices, celeriac purée, and truffle foam
The mushroom gives a crispy and crunchy texture.

Duo Ravioli Platter
duo of pumpkin and spinach ravioli, flower emulsion, basil cream sauce
The pumpkin stuffing is sweet and creamy (tastes similar to the above pumpkin soup), covered with thin soft skin.

Grill Bai-Ling Steak on “Pu-Ye” Hot Stone
bai-ling mushroom serve with mash and tempura fan
The huge piece of mushroom is like a steak here, served with black pepper sauce. Interesting. The best out of the 3 mains.
Desserts
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For 6th course which is the dessert, there is 3 choices : Warm Chocolate Cake with Vanilla Ice Cream, Coffee Creme Brulee
Cheese Cake, and Red Wine Poach Pear with Vanilla Ice Cream.
The desserts are not bad, especially the creme brulee.
There is minced mushrooms at the bottom of the creme brulee which gives an interesting savoury sweet taste.
POTION
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For the 7th and last course which is POTION (drink), there is 4 cold choices and 3 hot choices.

Ice Mallow Apple Melody
an invigorating blend of mallow flowers, apple and guava juice
A fruity ice blended drink. It would be better if it is blended smoother.

Hot Roselle Rhythm
a flavored brew of citrus peels, herbs and roselle flowers
It tastes like a hot version of Ribena.

Hot Lavender Tea
a relaxing brew of lavender flower, with a touch of mint
A light and refreshing tea.

Overall the food is very unique and delicious especially it is all vegetarian. One can hardly remember meat while having these dishes. I like that there is no mock meat or the usual chinese vegetarian food being served here. The only thing that will prevent me from coming here often is the high price cost for each person to dine in here.
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2015-10-24
Dining Method
Dine In
Spending Per Head
$81 (Dinner)
Level1
1
0
"Joie" is to be pronounced as "joy"this restaurant serves only set menus for you to enjoy.During lunch, it's a 6 course.During dinner, it's one course more. My lunch was, but a mind blowing experience.The restaurant is in black grandeur, The table setting in fine-dining splendorThe service staff with impeccable service eleganceThe menu impresses with a language of culinary excellence.I say Joie is vegetarian.They say Joie is meatless.The dishes were all beautifully presented.Each dish though had
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"Joie" is to be pronounced as "joy"
this restaurant serves only set menus for you to enjoy.
During lunch, it's a 6 course.
During dinner, it's one course more.
My lunch was, but a mind blowing experience.

The restaurant is in black grandeur,
The table setting in fine-dining splendor
The service staff with impeccable service elegance
The menu impresses with a language of culinary excellence.

I say Joie is vegetarian.
They say Joie is meatless.

The dishes were all beautifully presented.
Each dish though had to be described, explained,
understood and with photos taken.
...before some of us allow the dish to be eaten.

Not before giving away 5 tasting portion or trying the 1x5 other portions.
Go through this motion 6x (6 courses)
Plus the number of dining friends (6 in my case.)

So to say the lunch was such a tiresome affair was an understatement.
That was why I say, my lunch was but
a Mind Blowing experience.

For the complete review with descriptions on each dish, please read here:
http://foodanduz.blogspot.sg/2014/09/joie-by-dozo-orchard-central-vegetarian.html
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Dining Method
Dine In
Spending Per Head
$45 (Lunch)
Recommended Dishes
  • Cream of Mushroom with truffles shavings.
Level2
7
1
2014-11-19 58 views
We were seated in an 8-seater private room which is free of charge upon early reservation/request. Our palate cleanser was refreshing but the huge chunks of ice cubes makes it hard to digest in one sitting so we did not finish it.This is the chef's special amuse-bouche. A burst-in-your-mouth sesame soya milk sphere, which I found a little too strong in flavour for my tastebuds but my dining companians did love it. The carrot konnyaku with sea grapes (centre) was my favourite. The carrot extract
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We were seated in an 8-seater private room which is free of charge upon early reservation/request. Our palate cleanser was refreshing but the huge chunks of ice cubes makes it hard to digest in one sitting so we did not finish it.
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This is the chef's special amuse-bouche. A burst-in-your-mouth sesame soya milk sphere, which I found a little too strong in flavour for my tastebuds but my dining companians did love it. The carrot konnyaku with sea grapes (centre) was my favourite. The carrot extract inside the konnyaku actually made it look like raw/smoked salmon and the sea grapes were salty, hence perfect paired up together. The pistachio charcoal crumb was okay but the lotus root was crunchy and flavourful.
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One of the starters is the Matsutake Cake and its a steamed Japanese mushroom cake with rosemary gelee, golden enoki, vanilla creme and pistachio crumbs. I love the texture but the dish needs more flavour.
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Another is the mushroom gratin - button mushroom gratin served with Tenesse heirloom potato puree and Belgian endive, focaccia. This was a better choice of a starter because the mushrooms were so tasty paired up with the stringy mozarella. My favourite part however, was the potato puree. Had a taste akin to pumpkin and sweet potato, which I love!
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This is the cubes of duo watermelon, red and yellow - feta, mint gelee, pomegranate, balsamic reduction. I would say its an aquired taste but I liked it!
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The spring vegetable terrine was just delicious. So flavourful with the aubergines, carrots, mushrooms, peppers in it!
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This is the snow peat and napa cabbage consomme - refreshing.
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This is my favourite amongst the entrees. Trio of spheres. Especially loved the centrepiece - fresh wild mushroom with truffle oil and onion in puff pastry. Love the strong truffle taste.
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Wild rice had an interesting texture which I actually really enjoyed. A heartier option
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This is the baby garden root vegetables. Being a big big  fan of beetroot, the golden baby beetroot inside here was just a big treat and I loved every crunch and bite of this dish.

In conclusion, I don't think I can ever be vegan/vegetarian. I would choose meat over this any day. However, this meal was surprisingly tasty and the ambience was so nice and perfect that I will definitely come back with my friends. Excellent service staff too.
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2014-11-18
Waiting Time
10 Minutes (Dine In)
Spending Per Head
$40
Level4
Quietly tucked on the rooftop garden of Orchard Central, Joie (pronounced 'Joy') has an interesting concept of specialising in meatless cuisine. When I first heard meatless, I instantaneously thought of vegetarian or even vegan only to realise that is not the case as the restaurant uses dairy products in some of its dishes, especially the desserts.The meatless dining trend is in fact a lot more popular and prevalent in Europe and Taiwan, which focuses on natural fare prepared with the freshest v
Read full review
Quietly tucked on the rooftop garden of Orchard Central, Joie (pronounced 'Joy') has an interesting concept of specialising in meatless cuisine. When I first heard meatless, I instantaneously thought of vegetarian or even vegan only to realise that is not the case as the restaurant uses dairy products in some of its dishes, especially the desserts.
The meatless dining trend is in fact a lot more popular and prevalent in Europe and Taiwan, which focuses on natural fare prepared with the freshest vegetables, fruits and herbs. Offering a choice of a six-course lunch (S$38.80/++) or the seven-course dinner (S$68.80/++), one can expect contemporary dishes with a Japanese-European touch. Can Executive Chef Sherwin Sim impress us and (make us full) with his meatless cuisine?

Divine | Amuse Bouche
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With the amuse bouche served at the chef's selection, we had the sesame soya milk sphere, carrot konnyaku and an interesting pistachio charcoal crumb. The sesame soya milk was delicately wrapped within, by an almost film-like thin bubble that burst with flavours and richness as I popped it into my mouth! In particular, the carrot konnyaku had a lovely rubbery and jelly-like texture. Lastly, the pistachio crumb tasted rather bland though I enjoyed the coarseness of the crumb which contrasted the other two elements served.

Prelude | Mushroom Gratin
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The button mushrooms gratin was served with Tennessee heirloom potato puree and Belgian endive. This dish fondly reminded me of the classic escargot dish generously covered with a rich layer of cheese and tucking in made me realised that button mushrooms made a perfect substitution!

Prelude | Matsutake Cake
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The steamed Japanese mushroom cake with rosemary gelee, golden enoki, vanilla creme and pistachio crumbs did not quite suit my palate. While the firm texture of the mushroom cake and the pistachio crumbs were good elements on the dish, the overall taste came across rather flat and bland.

Awakening | Spring Vegetable Terrine
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Quite frankly, I was never a fan of terrine though my last experience at Le Bistrot Du Sommelier was really memorable. While the firm but jelly-like texture of the terrine was palatable, I found the taste to be quite an acquired rendition led by aubergines, carrots, mushrooms and peppers drizzled with pistachio soil crumbs and a garlic-onion emulsion for an added punch of flavours.

Awakening | Cubes of Duo Watermelon
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I found this to be a much more refreshing choice for my second course. The red and yellow watermelon cubes with feta cheese, mint gelee had its flavours elevated by the refreshing burst of pomegranate seeds before the balsamic reduction harmoniously wraps up the dish.

Elixir | Snow Pear with Napa Cabbage Consomme
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I loved how the dish was presented where we have to pour the double-boiled rich vegetable broth into the cup containing almond flakes and poached baby pear. The subtle yet flavoursome broth was everything you would ask for in a bowl of comfort soup, which fondly reminded me of my mum's cooking!

Crescendo | Wild Rice
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The sauteed wild rice was served with baby radish, baby carrot and haricot verts. Each mouthful was a complex blend of textures and flavours as the added pine nuts also added a dimension of crunch. The dish tasted raw and clean, which perhaps explains the inspiration and name of the dish! If you are expecting soft or al dente texture for your rice, this would probably not suit your palate as this was slightly on the hard side.

Crescendo | Baby Garden Root Vegetables
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Beautifully decorated, golden baby beetroot with baby carrots, root vegetables, black truffle flakes and truffle mash, horseradish butter garlic sauce was almost an art piece to marvel. With plenty of ingredients and elements on the dish, it was the horseradish butter garlic sauce which took centerstage with its rich and dominating flavours. Not forgetting the soft carrots and golden and purple baby beetroots air-flown from Holland where the chef prepared via sous-vide provided the sweet touches to impress.

Crescendo | Trio of Spheres
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Taking a closer look, you would notice that the chef took extra effort to use edible gold paint to draw a picture involving the trio of spheres which included a fresh wild mushroom with truffle oil and onion in puff pastry, butternut pumpkin risotto ball with curry mayonnaise and crispy duo of mozzarella arancini.
The curry mayonnaise took me by surprise as the bold flavours hit me instantly, in a pleasant way though. You cannot quite go wrong with these delicious golden-brown trios!
Sweet Endings | Chef's Dessert Platter
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Everyone was in awe when the gueridon trolley was pushed into our private dining room. We had the privilege of choosing from an assortment of desserts ranging from macaroons, chocolates, cookies to candies! Choosing a fair mix of items, we thought that the desserts rightfully provided us with a sweet ending!
Paired with the desserts is a choice of a drink where one can choose from a range of teas, coffee and mocktails!

Iced Mallow Apple Melody
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An invigorating blend of mallow flowers, apple and guava juice, it was indeed a refreshing drink to cleanse our palate!
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Overall, I love the creativity of the chef and more importantly his efforts in instilling aesthetics into his dishes. Not only did he glorify the natural ingredients comprising mainly the greens, we almost forgot that it was a meatless cuisine even till the end. With six courses, it was certainly more than enough to keep the gents filled not to mention the ladies!
Located on the 12th floor with a rooftop garden, the outdoor seating would definitely be a lovely chill out spot in the evenings!

For the full review, please refer to http://www.makeyourcaloriescount.com/2014/11/sg-joie-by-dozo-can-meatless-cuisine.html

(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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I have been a loyal customer of Dozo Restaurant for the past few years and I couldn’t wait to try it as soon as I heard they open a new concept restaurant Joie at orchard central. I have to say that what we got totally exceeded our expectation.The restaurant is still serving its 7-course set menu concept which is familiar to us. When we enter the restaurant, we saw many familiar faces as most of the service staffs are still the same from Dozo Restaurant.Everything seems like an upgrade from its
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I have been a loyal customer of Dozo Restaurant for the past few years and I couldn’t wait to try it as soon as I heard they open a new concept restaurant Joie at orchard central. I have to say that what we got totally exceeded our expectation.

The restaurant is still serving its 7-course set menu concept which is familiar to us. When we enter the restaurant, we saw many familiar faces as most of the service staffs are still the same from Dozo Restaurant.

Everything seems like an upgrade from its old location at valley point shopping center. The ambiance, the décor, the presentation of the food.

The menu is very special too. My husband is a heavy meat eater and after trying the dishes at Joie, I am so surprise that he is very impressed by the food. He feels that it does not feel like eating meatless menu at all and he is very surprise that meatless cuisine can be so nice! We both feel that joie changed our whole perception about meatless cuisines.

Compare to other fine dinning restaurants, their seven course set dinner is definitely value for money too.

I heard from the staffs that their management has been preparing for this concept since few years back and I must say that they have done a really good job.

All in all, we feel that like Dozo restaurant, Joie restaurant gave us a very special dining experience not found in any other restaurants and I will definitely recommend it to my friends.
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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