12
1
0
Level4
333
3
See my full reviews & photos at = http://chefquak.com/2015/11/16/good-but-expensive-dinner-stellar-at-1-altitude-on-9nov2015/celebrating an occasion & went with wife for dinner at stellar at 1-altitude on 9.11.2015. ^^there was a roof top bar like at me @ oue & also at zafferano (1-altitude is much higher floor).marina skyline, the panoramic view were of course fabulous.we were deciding between the regular S$95++ 3-course menu (full portion) or the 6,7,8-course autumn gastronomic (1/2 portions).
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See my full reviews & photos at = http://chefquak.com/2015/11/16/good-but-expensive-dinner-stellar-at-1-altitude-on-9nov2015/
celebrating an occasion & went with wife for dinner at stellar at 1-altitude on 9.11.2015. ^^
there was a roof top bar like at me @ oue & also at zafferano (1-altitude is much higher floor).
marina skyline, the panoramic view were of course fabulous.
we were deciding between the regular S$95++ 3-course menu (full portion) or the 6,7,8-course autumn gastronomic (1/2 portions). wife decided to have the 3-course & i was advised that if i took the S$120++ 6-course menu alone i would have 2 desserts.
so we both took the 3-course. wife had 2 appetizers & i ordered a dessert.
we were served only 1 amuse bouche. so we missed the mushroom tea which other reviewers raved about.
this amuse bouche was ok but forgettable.
how i missed the incredible mushroom tea amuse bouche we enjoyed at jaan previously.
wife ordered the oysters. there were 4 in 1 order.
again it was ok but not those very creamy ones. we had better S$3 oysters at tess bar & of course the superb ones at prime society (only S$2.50ea after palate 50% discounts).
i ordered the diver scallops carbonara style.
the scallops were wonderful, large, plump, tasty, & still have the slightly gummy sashimi bite. i loved the scallops.
but as an entire dish with the carbonara sauce, it was simply outclassed by the excellent scallops at the disgruntled chef 100gourmet dinner we had recently (above photo).
i decided to create a dish myself with my usual pan-seared scallops using a prawn vegetable veloute. my scallops were very good but not really comparable, however my veloute was excellent & the overall experience was much better, though just as outclassed by the scallop dish at the disgruntled chef 100gourmet.
wife ordered the gazpacho in 2 styles.
the cold soup was light, refreshing, tasty.
this was such a wonderful soup, i went home & recreate one myself, and a pretty good one at that. not quite stellar’s top standard, but pretty good la.
we ordered the king crab, uni, sakura ebi pasta & the rack of lamb.
the pasta was tasty & i liked it.
wife though was not impressed. somehow the uni sauce tasted cheesy (same saltiness?). it was good but not great.
i went back & recreated a very tasty prawn capellini myself in the same style.
the lamb rack was i guess above average.
there was a nice array of sauces & dips, mustard, bearnaise etc& a butter which was very nice with the lamb.
the sides were good.
but actually for the lamb, though it was ok, it was also quite mediocre. there are countless restaurants here that does this better, and much better!
i would prefer my own pistachi crusted lamb to this.
overall, food was good, ambience was fabulous.
the dinner though was quite underwhelming for the price, quite below our expectations. purely on the matter of food enjoyment, we had much better at cheaper places like foc & tess bar.
wife was saying basically we were paying for the view. i guess we were.
amuse bouche
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gazpacho in 2 styles
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king crab uni & sakura ebi capellini
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victorian lamb rack
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fin de claire & some pacific oysters
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diver scallops. parmesan. bacon. carbonara style
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2 main courses
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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
Date of Visit
2015-11-09
Dining Method
Dine In
Spending Per Head
$110
Level4
2015-06-06 109 views
Having heard of this charismatic dining place with its spectacular views, the Beau and I decided to celebrate our 9th year anniversary at Stellar @ One Altitude this year.We were given a window seat so that we could take in the panoramic views while we enjoyed the meal.For the first course of the set meal, we had the Scallops 'Carbonara' (SGD$28.00) - parmesan cheese, bacon ash, egg yolk, milk skin. The bouncy fresh scallosp was seared to a smokey sumptuousness, going very well with the creamy c
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Having heard of this charismatic dining place with its spectacular views, the Beau and I decided to celebrate our 9th year anniversary at Stellar @ One Altitude this year.We were given a window seat so that we could take in the panoramic views while we enjoyed the meal.
Scallops ''Carbonara''
$28
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For the first course of the set meal, we had the Scallops 'Carbonara' (SGD$28.00) - parmesan cheese, bacon ash, egg yolk, milk skin. The bouncy fresh scallosp was seared to a smokey sumptuousness, going very well with the creamy cheese broth surrounding it.
Caramelised Foie Gras
$28
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The next course was the Caramelized Foie Gras (SGD$28.00) served with fragrant chicken broth, cepes, garlic cream and toast. The foie gras was lightly paired with the aromatic sweetness of caramel, penetrating well into the rich buttery texture of the slab of foie gras. The chicken broth was delicate but flavourful; giving a lovely bite with each mouthful of cepes.
Yellow Fin Tuna
$44
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The fourth course was Yellow Fin Tuna (SGD$44.00), a generous chunk of wood fired yellow fin tuna with rissoni, broad beans, petit pois and mint, fromage blanc and picked cucumber. I loved the texture of this block of tuna, fired to an excellent texture between sashimi and smoked tuna. I also enjoyed the taste of this sweet fish, surrounded by saccharine vegetables.

For full review and more detailed information, please feel free to visit:
http://thearcticstar.blogspot.sg/2015/06/dinner-at-stellar-one-altitude.html

(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
$125 (Dinner)
Recommended Dishes
Scallops ''Carbonara''
$ 28
Caramelised Foie Gras
$ 28
Yellow Fin Tuna
$ 44
  • Caramelised foie gras
  • yellow fin tuna
  • suckling pig
  • kobe beef steak
  • scallops
  • souffle
  • Roses Meant to be Red cocktail
Level3
46
0
Award-winning Stellar (Helmed by Group Executive Chef - Christopher Millar) serves modern cuisine. This is one of the highest restaurants that stands at a peak of 282 meters up high in Singapore, boasting a spectacular panoramic view of the City and MBS! An ideal place for special occasions, a romantic date or marriage proposals!I was there on 30th Oct 2014 during the Restaurant Week. Service was good except the initial long wait for the bread & appetizer. The staff will give a brief introductio
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Award-winning Stellar (Helmed by Group Executive Chef - Christopher Millar) serves modern cuisine. This is one of the highest restaurants that stands at a peak of 282 meters up high in Singapore, boasting a spectacular panoramic view of the City and MBS! An ideal place for special occasions, a romantic date or marriage proposals!

I was there on 30th Oct 2014 during the Restaurant Week. Service was good except the initial long wait for the bread & appetizer. The staff will give a brief introduction of the dish when served to you. The dessert bar items were very high quality that did not disappoint me except 1 to 2 items. Both dessert bar items & fruits were replenished fast.

Most fine dining food are costly & not filling. So I really like their concept of making the last course dessert to be a dessert bar. We get to try different variety of dessert & will not leave the restaurant still hungry. I hope more fine dining restaurants will have a mini dessert bar selection like Stellar too! It would be perfect if coffee or tea were included in the course as well. We were pretty satisfied with everything here that day! Will definitely visit Stellar again, if only for their dessert bar which is truly to die for! :-)
Crab & avocado tian, cucumber jelly & grape fruit salsa
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Appetiser: Crab & avocado tian, cucumber jelly & grape fruit salsa
My appetizer was really good with generous portions of crab meat that tasted a tad salty-sour, very stimulating on the palate! I didn't know that avocado complemented the crab meat so well! A very delightful starter for me!
Crispy Skinned Barramundi Crunchy Cauliflower, Artichokes, Beetroot Polenta
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Main Course:Crispy Skinned Barramundi Crunchy Cauliflower, Artichokes, Beetroot Polenta

I was really captivated by the pink colour cream, it tasted like raspberry cream with some sweet fragrance, loved it! Probably I'm a gal that naturally loves anything in sweet pink! I was quite impressed by the presentation of this simple barramundi. The super crispy skinned barramundi with very tender meat was done really well and was surrounded by the yummy crunchy cauliflowers! The chef was very innovative to use cauliflowers which were deep-fried till golden brown with a touch of crunchiness. How I wish there were more fried cauliflowers - they're super addictive! Thumbs up for this beautiful dish!
Chocolate Indulgence Dessert Bar
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High Quality Chocolate Indulgence Dessert Bar!

For full review: http://summerlovestoeat.blogspot.sg/2014/11/restaurant-week-lunch-at-stellar-one.html
(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
Date of Visit
2014-10-30
Dining Method
Dine In
Recommended Dishes
Crab & avocado tian, cucumber jelly & grape fruit salsa
Crispy Skinned Barramundi Crunchy Cauliflower, Artichokes, Beetroot Polenta
Chocolate Indulgence Dessert Bar
  • Crispy Skinned Barramundi Crunchy Cauliflower Artichokes Beetroot Polenta
  • Crab & avocado tian cucumber jelly & grape fruit salsa
Level4
2013-09-16 94 views
Typical Singaporeans (including me) would love the concept behind the restaurant. Stellar @ 1-Altitude, though a posh establishment, offers tasting portions so that diners can share and enjoy the vast menu, created with the best seasonal produce and presented with utmost plating skills.Perched on level 62 of the former OUB Building at Raffles Place, the restaurant is commonly considered as a spot for dating, occasions and to impress in general. Make your reservations in advance so as to secure a
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Typical Singaporeans (including me) would love the concept behind the restaurant. Stellar @ 1-Altitude, though a posh establishment, offers tasting portions so that diners can share and enjoy the vast menu, created with the best seasonal produce and presented with utmost plating skills.
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Perched on level 62 of the former OUB Building at Raffles Place, the restaurant is commonly considered as a spot for dating, occasions and to impress in general. Make your reservations in advance so as to secure a window seat. It bears spectacular panoramic view of the City and Marina Bay area.
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The Private Dining Room is a cut-off from the vibrant main dining area. It can sit about 10 persons. The minimum spending for this room is $1,000 and $2,000 for lunch and dinner respectively. If you are thinking of holding a business dinner that involves wine, it is most apt; it’s also easier to converse and interact in this relatively quieter environment.

This Summer, Stellar offers a spanking new experience. Now, you can create your own 4 / 5 / 6-course Gastronomic Tasting Menu at $95++, $120++ and $140++ respectively from the long list of items on the menu including Lobster, Kobe C Prime Rib, and Victorian Lamb. You would be spoiled for choices. Prices stated below are for a la carte portions.
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Scallop ($28++): Chef Millar was daring in pairing the scallop with parmesan. You wouldn’t think, and it usually doesn’t go well, but this went perfectly smooth. The saltiness of the accompanying custard and sweetness of the pear and zucchini paper made the entire dish a very wholesome one. You would almost forget that the star of the dish was supposed to be the scallop. A hot favorite amongst the few of us.
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Bone Marrow ($24++): You’re either a Bone Marrow person or you’re not. I belong to the second group. Bone Marrow Fritters, with crispy porky bits, and parsley salad with red wine vinegar and extra virgin olive oil as dressing on it. It’s fortunate though, that the parsley salad isn’t as pungent as I thought it’d be.
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Aglio Uni ($44++): While the capellini wasn’t done to perfection, the king prawn was. It was well wood-fired, and I could smell and taste the hint of burns that greatly enhanced the experience. The capellini comes with leek, ebi sakura and smoked sea urchin butter.
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Yellow Tuna Fin ($44++): Seated on the bed of rissoni is the wood-fired yellow tuna fin. You’d love this if you’re a fan of tuna – very simple, where you can taste it in its nude form. I wasn’t a fan of the rissoni though (rice-shaped pasta), it had a rougher and tougher texture than the usual pasta, and tasted too much a cross breed of rice and pasta for my preference.
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This new menu is also dubbed the ‘Stellar Experience’ for a reason. Save for their intention to impress you with its food, they also have all the designs to give you a jaw-dropping interactive dessert, sweet experience. Starting from an empty plate to the fully adorned dessert platter, you have the opportunity to witness it with your naked eyes (with a minimum of a 2-pax order).

You can choose up to 2 desserts per 2 persons, 3 per 3 persons, and 4 per 4 persons.
Desserts offered are Valrhona Chocolate Bomb, Flaming Baked Alaska, Caramel Creme Brulee, Ginger Raspberry Tart, French Strawberries Rhubarb Glacee, and White Chocolate Basil Mille Feuille with Pineapple Sorbet.
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I would highly recommend the Valrhona Chocolate Bomb, Flaming Baked Alaska, and White Chocolate Basil Mille Feuille with Pineapple Sorbet. The former is especially interesting. As can be seen on the foreground of the first photo, it was a perfectly round chocolate ball, until some berry compote was poured onto it and it ‘corrodes’ in your face. The dessert platter is well worth your every penny I promise.
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Outside of the Gastronomic Menu, you have the choice to opt for the ala-carte menu. For big, meaty appetites, the Meat Platter is to die for. It’s $120++ for 3 meat selections (550g) and $140++ for 4 meat selections (720g).
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You can choose amongst these good cuts: Australian Angus Rib Eye, Australian Wagyu Rib Eye Marbling Score, Australian Grass-fed Tenderloin, US Wagyu Sirloin Marbling Score, Australian 150day Dry-Aged Sirloin, US Yorkshire Pork Rack, Victorian Lamb Rack and Olive Crusted Lamb Shank.

These meats are from wood fire, skillfully and impeccably done. Not only are you spoiled for choices on the selection of meats, look at the condiments.

I admire E. Chef Millar’s creativity and attention to details. He has been around with the 1 Rochester Group for years now, and he has been a gem.

Even though a meal here means that you will go hungry for the rest of the week, it is worthy if your purpose is to dine to impress. The ambience and the experience can not be found elsewhere, though if I were to compare food and its value alone, I think 1-Twenty Six does a better job.

And yes, you can head up to 1-Altitude for a pre-cocktail or post-dinner party if you were to dine here.
(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
Spending Per Head
$110 (Dinner)
Recommended Dishes
  • Scallop
  • Desserts
Level4
237
0
2013-06-06 74 views
I am a fan of steak, especially when cooked medium-rare. Stellar at One-Altitude serves up a pretty good steak but it is very expensive. The steak here was served up in a hot plate, with some weird tasting side which I've yet to figure out. The other sides like grilled potatoes were good. As for the steak itself, it is pretty divine if you like medium-rare. The juices were oozing out and the steak was not over-cooked and grilled just right.
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I am a fan of steak, especially when cooked medium-rare. Stellar at One-Altitude serves up a pretty good steak but it is very expensive. The steak here was served up in a hot plate, with some weird tasting side which I've yet to figure out. The other sides like grilled potatoes were good. As for the steak itself, it is pretty divine if you like medium-rare. The juices were oozing out and the steak was not over-cooked and grilled just right.
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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
Date of Visit
2013-05-08
Level4
271
2
2013-03-19 26 views
it was my first visit here. Driving directions: The building will not show clearly its oub centre, in fact the more apparent display is "One Raffles Place". Parking was at $3.50 including gst per entry. The entry up to stellar is via the entrance opposite the office entrance, properly lined up with lane markers with host waiting to address your enquiries and checking reservation. This lift only takes you to 61/62 floors, if you want to go up to 1 altitude bar, you will need to transfer to anothe
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it was my first visit here. Driving directions: The building will not show clearly its oub centre, in fact the more apparent display is "One Raffles Place". Parking was at $3.50 including gst per entry. The entry up to stellar is via the entrance opposite the office entrance, properly lined up with lane markers with host waiting to address your enquiries and checking reservation. This lift only takes you to 61/62 floors, if you want to go up to 1 altitude bar, you will need to transfer to another lift on 62nd floor. We were fortunate that despite coming early, we were given a window seat. We were started off with some nice bread and bread stick. Also a complimentary mousse was given, didn't really know what its made of but it tasted OK but i wouldn't rate it as a nice appetizer though.
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Now for the long list of dishes

Appetizers
1. poached venison loin with duck pastry and pigeon broth
2. spicy tuna maki, swordfish & miso maki, unagi avocado maki
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Mains
1. Stellar’s signature lobster and truffle risotto, seared Hokkaido scallop
2. Smoked short rib of beef with cauliflower cream, roast root vegetables, garlic confit, morel sauce
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Dessert
1. Pistachio with wild strawberry pistachio mousse, katafi, sour cherry compote
2. Banana pecan pudding with roasted rice ice-cream
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My best dish has to be the smoked short rib of beef which almost melts in your mouth and also the maki sushi appetizers especially the unagi one. My bill worked out to be $140 for 2 pax on the 62nd floor with nice ambiance and setting. But i'm probably not going to come back for normal dinner with its upmarket pricing but it was a memorable dining experience overall.
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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
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Date of Visit
2013-03-18
Level3
37
0
2013-02-09 23 views
Stellar for a romantic birthday dinner1 Raffles Place (Former OUB Centre)http://www.1-altitude.com/#contactTook the lift up to level 62 But we were 10mins earlier so we are allowed to head up to level 63 - the Gallery & Barto watch the sunsetDrinks for us, we had:My sparkling water (:1litres for $8.50while boyfriend had Absolute mango $15.29So we ordered Rustic Breads $8 to eat firstBecause we were too hungry Complimentary Salmon from the ChefSmall serving but awesome salmonFinally our main cou
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Stellar for a romantic birthday dinner

1 Raffles Place (Former OUB Centre)
http://www.1-altitude.com/#contact

Took the lift up to level 62

But we were 10mins earlier so we are allowed to head up to level 63 - the Gallery & Bar
to watch the sunset

Drinks for us, we had:
My sparkling water (:
1litres for $8.50
while boyfriend had Absolute mango $15.29

So we ordered Rustic Breads $8 to eat first
Because we were too hungry
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Complimentary Salmon from the Chef
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Small serving but awesome salmon

Finally our main course is here!
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My 220g Tenderloin $48
It's just so good and the serving for 220g so big
worth it man!

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Boyfriend's 220g Angus ribeye $46
The meat was so good, so soft, so juicy !

We were quite full after that..

While Boyfriend went to restroom
secretly ordered the dessert and requested to put
"Happy Birthday"

When Boyfriend came back from the restroom
2 of the waitress came
and
they even sang him a Birthday Song
*SURPRISEEEEE
(If it's me, I will be too shy to even sing a song to a stranger)
Thank you to the 2 ladies working there

Ok
My memory offically failed here
I cannot remember the dessert name
But it's their signature I guess
It's damn awesome
Plus
It's like a Ball shape
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It was recommended by the staff

Those who wants to go there not sure of the price?!

here comes the bill for our drinks and main course:

Sparking Water 1 litres $8.50
Absolute mango $15.29
Rustic breads $8
Tenderloin 220g $48
Angus Ribeye 220g $46

Total: 125.79
10% service charge $12.58
7% GST $9.69
Grand Total: $148.10

AND
BEFORE WE LEFT
THEY GAVE US 2 FREE DESSERT
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AWWWW
WHY YOU GUYS SO SWEET AND NICE T.T
(I WANT TO DINE IN THERE AGAIN!)


We sum up our night by going up to Level 63 Bar again to take a look at the night scenary

Highly recommended for couples and reservation is needed. as the place of the restaurant is quite small
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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Date of Visit
2012-09-16
Level2
9
0
2012-06-25 30 views
I brought my wife here for our anniversary. The window seats are in demand hence you will have to make a request when you make your reservation. The view here is fantastic at the 62 floor. The waiters are very friendly and recommended a appetizer platter with a generous portion of different hams and other sides including foie gras. We love this and it goes well with bread but I strongly advise against ordering this if you only have two dinners. It will be a just nice with at least 4 dinners. We
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I brought my wife here for our anniversary. The window seats are in demand hence you will have to make a request when you make your reservation. The view here is fantastic at the 62 floor.

The waiters are very friendly and recommended a appetizer platter with a generous portion of different hams and other sides including foie gras. We love this and it goes well with bread but I strongly advise against ordering this if you only have two dinners. It will be a just nice with at least 4 dinners. We were already 3/4 full before our main course even came. Hence we had to hold back on the wine and dessert later on.

The steak is beyond expectation but the roast pork is not up to par.

In summary, it is a great place to bring your special someone and the pricing is quite value for money given the ambience atop the shenton skyline.
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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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Date of Visit
2010-09-17
Level4
I went to Stellar at 1-Altitude during the Singapore Restaurant Week (19 - 25 March 2012), where the restaurant offers a 3-courses lunch for $40++. Located at level 62, this place provides a gorgeous view for the diners. The set lunch started with appetizer. From the three options, I chose the Sushi and Sashimi, where the guest gets to select which sushi to have. I had the Tuna Citron Roll, that comes in tofu skin, prawn and japanese citron. The appetizer also served with sashimi and condiments.
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I went to Stellar at 1-Altitude during the Singapore Restaurant Week (19 - 25 March 2012), where the restaurant offers a 3-courses lunch for $40++. Located at level 62, this place provides a gorgeous view for the diners.
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The set lunch started with appetizer. From the three options, I chose the Sushi and Sashimi, where the guest gets to select which sushi to have. I had the Tuna Citron Roll, that comes in tofu skin, prawn and japanese citron. The appetizer also served with sashimi and condiments. Very delightful.
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As for the mains, I had the Sea bass. The pan-seared fish tastes very nice with the gravy. The crispy skin gives a good texture of the well-cooked meat. Served with potatoes, broad beans, zucchini blossom fritter, this healthy looking dish is gorgeously tasty!
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Dessert time! I had the Caramel apple cheesecake bars. The eggless apple cake bars has a very light cheesecake and caramel cinnamon taste, very pleasant to bite on. Served with toffee sauce, the combination flavour is very nice.
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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
Date of Visit
2012-03-19
Spending Per Head
$55 (Lunch)
Recommended Dishes
  • Caramel apple cheesecake bars
Level1
2
0
2010-10-27 29 views
It was by chance that I was invited to this ORTU by the team at openrice.com.sg. This restaurant is at the 62nd floor of 1 Altitude. It is rather new but by the throngs of people on a weekday night, I would not have imagined.Next on to the food:First on the list was the this appetizer spread of a selection of breads, and Foie Gras, which looked rather dainty sitting on the platter. But little did I know what was awaiting me.Foie Gras is not for everyone as I later found out. It is smooth, I mus
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It was by chance that I was invited to this ORTU by the team at openrice.com.sg.

This restaurant is at the 62nd floor of 1 Altitude. It is rather new but by the throngs of people on a weekday night, I would not have imagined.

Next on to the food:

First on the list was the this appetizer spread of a selection of breads, and Foie Gras, which looked rather dainty sitting on the platter. But little did I know what was awaiting me.Foie Gras is not for everyone as I later found out. It is smooth, I must say, yet is strong on the tastebuds and is sort of an acquired taste.

Next was the Sashimi and Sushi Selection.There was the spicy tuna sushi, which everyone could not have enough of! This tuna belly was unlike others, without the usual strong tuna taste and uaully rather rubbery. The meat was soft, and melts in the mouth. I also loved the unagi roll with avocado ,the swordfish roll with fresh crab meat and prawns.

The sashimi plater, which comprises of ocean trout ,were thickly sliced, and there was also baby octopus marinated with wasabi. This sashimi platter especially the baby octopus marianted with wasabi was a very pleasant surprise to me as I am usually one who shuns from wasabi. Yet, in this instance, the wasabi was smooth and not overly strong, leaving a fragrant aftertaste in the mouth.

Next was the tier of old Spanish cultured dish, where the ham(s) were cured for a period of 24 months to 36 months. Among this tier of cultured hams was also rabbit meat. I was rather hesitant at first to eat that as the image of a cute bunny kept popping into my my head. But I though since I was here for a food tasting event, I should be a sport! So I took a few shreds of the meat and ate it, it came across as rather buttery in terms of flavour, however the texture of the meat is a lot like chicken breast meat, which is rather tough.
The main course,which I had been waiting for, as I had been eying the wagyu beef rib eye finally arrived. The beef together with the creamy mashed potato did not take very long to diminish as we dug in. ( the chef had decided to let us all share each other's choice of main course so that we could have more variety)

Among the main course was also the baby chicken with olives and sundred tomatoes,
french bean fritters as a form of side dish, which was not really favoured as I didnt not have much appetite left for 'french fries' like stuff


The black cod fillet was fresh and delightful as well. I did not manage to get much of the risotto with maine lobster, save for some of the lobster meat, which was fresh and springy.

The last was the dessert. Definitely last on the list but also of great auality, I loved the sticky date pudding-it felt great to have a warm desert rather than a cold one. after all that heavy food previously.I also liked the laye3rs of hazelnut biscuits, which was crunchy and yet not overly so, but also kind of sits well in the mouth before melting.

Depending on what you order when you go to Stellar, it can be for those who have deep pockets of for those who are curious to find out if this is just a hype of if there is more than meets the eye.

I would say that the chef has his own innovative way of introducing the food. so the menus are not set in stone and expect the unexpected. For people who prefer to have what they see on the menu exactly as what they get, then perhaps Stellar might not be on the top of their list.
(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
Spending Per Head
$30
Recommended Dishes
  • waygu beef
  • sahsimi platter
  • sushi
Level1
2
1
2010-10-14 57 views
Ambience and surroundingsOvercrowded in the CBD area, and looking for a quiet place, with a magnificent top-of-the-world escape, away from all the hustle and bustle below. Transporting you almost immediately to a private sanctuary, high above others? There’s Stellar.Stellar opened it’s doors to public only in October last year. Part of the Rochester Group, located on the 61st floor of the UOB building, with jaw dropping aerial view of Singapore, right in the middle of the bustling business distr
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Ambience and surroundings


Overcrowded in the CBD area, and looking for a quiet place, with a magnificent top-of-the-world escape, away from all the hustle and bustle below. Transporting you almost immediately to a private sanctuary, high above others? There’s Stellar.

Stellar opened it’s doors to public only in October last year. Part of the Rochester Group, located on the 61st floor of the UOB building, with jaw dropping aerial view of Singapore, right in the middle of the bustling business district. Dishes were designed with the concept of turning dishes with strong cultural and traditional methods, into a modern dish today. Touches and twists were made, for an element of exploration, by it’s very own Australian Chef.

Enter the restaurant by taking a lift up from a obscure lift right next to the building’s driveway. The lift doors close, you are elevated slowly, as the city lights disappear away from your feet.

Lift door opens, into a lift lobby which enters into a explicitly warmly lit and welcoming classy interior, and the courteous waiter greets you, and coquettes you with compliments and swiftly leads you to your table.

Give yourself an awesome 5 minutes to absorb your surroundings, the breath-taking city view, and to digest the menu, for a dish of your choice. It took me about ten minutes to settle in and get over the wow and surprise emotions. The wait for food was slightly long, however treat yourself to a glass of wine, and exchange of conversations, and you will hardly notice the wait.

Appetizer (To Share)
Pantry Taster

A selection of breads, Pissaladiere, olives, radishes, Foie Gras Coustades, fig tarlets

The appetizer arrived, and it consisted of the French pizza with marinated anchovies, Foie Gras on sun-dried tomato, and Figs on Cheese. Often or not, though there’s been really good Foie Gras dishes, there were also some face contouring raw tasting Foie Gras experiences. Thus, I was pleasantly surprised. The Foie Gras though in a mousse like texture, was well seasoned, and did not in any way taste raw. It’s smooth texture, dissolves right on the tongue. The Fig and Cheese combination was an interesting one. The taste of Fig, enveloped the taste of the cheese, reducing the overpowering cheese taste, and balancing the palates.

Sashimi and Sushi Selection

Up next was the Japanese cuisine. There was the spicy tuna sushi, definitely a hot favourite! Personally not a Tuna lover, however this tuna belly was unlike others, without the usual strong Tuna taste. The meat was soft, and delicate. The aftertaste of the Tuna was surprisingly non fishy. Accompanied by a delicate selection of sushi(s).

- Unagi Roll with avocado and Unagi sauce
- Spicy Tuna Roll with katsuo furikake and spring onion
- Swordfish Roll with fresh crab meat, prawns, aka miso and aonori
- Sashimi Selection, sustainable blue fin tuna, sword fish and salmon


The sashimi platter, oh! That dish brought me deep into the ocean. Carefully sliced, and presented alongside octopus marinated with wasabi. It was a dish so fine, it made me smile eating it. They had specifically used Ocean trout caught while it was still in salt water, and not those which had already gone upstream. That was to ensure that the ones used, would have less damage on their body due to the impact of the currents, thus a fresher and better texture.

Charcuterie Taster
- A selection of premium Jamon, terrine, rillettes and crepinette, served with pickles and quince compote

The tiered, old Spanish cultured dish, where the ham(s) were cured 24 months – 36 months depending on type of ham.

One may cure a ham using both dry or wet rub. Dry rub is preferable for most, probably because the wet requires a bucket large enough to hold the ham and ingredients such as pickling salt, prague No. 1 pickling spice and cloves. It was served alongside rabbit fats mashed with rabbit meat (eeps!). I love furry animals so that dish was a little too exotic for me to devour. We were warned that the rabbit smell could get a little overwhelming, thus it was to be applied like jam on bread to be eaten. Some say the texture’s like chicken meat. Go try it if you are up for it!

Wood fired Wagyu rib eye marbling socre 5-6 creamy Paris mash potatos and Porcini peara sauce

Cured for 4 hours, marinated and simmered at a controlled temperature of 70 Degrees. Wood-fire, this slow process of cooking, locks the moisture in. The result, a tender wagyu beef topped with creamy mash potato, and porcini sauce, so good, my lips curled at the corners in delight.

Rotisserie Baby chicken with salad of black mission figs, olives and sundred tomatoes.

Mixed in pistachio oil to give it the smoky flavour. Grilled chicken, with figs as toppings. Figs are seasonal and for this dish, the in house chefs chases it as it moves from Europe to Australia.

French Bean Fritters

Fried with tempura batter, crunchy and suitable as a side dish.

Black Cod Fillet, Chargrilled fennel, orange pistachio salad with pinot noir sauce.

It was so fresh, it flaked open. Evenly cooked, and the meat was springy. Topped with blood orange, and fedock warm salad.

Truffle risotto with Maine lobster

Rotisserie baby chicken with salad of black mission figs, olives and sundried tomatoes.

Dessert

Ending the dinner was an array of deserts,

1. Pistachio fraise – a crispy sable tart with fresh strawberries.
2. Velvety lemon pecan mousseline with moist red velvet sponge.
3. Azure layers of hazelnut biscuit, peach sanguine jelly and griotte cherries.
4. Muscovado macadamia cream brulee
6. Sticky date pudding with sweet salted caramel sauce.
7. Lychee, champagne jelly. (Loved this)


All specially designed by One Caramel.

About the Chef

Christopher Milla, their in house chef’s an Australian. He worked in London for 8 years, and has been here in Singapore for 9 years now. He brings to us an experience of putting English, French, Australian cooking techniques combined. “Don’t fiddle with things that are not meant to be fiddled with” defines his belief, he questions over indulgement and still prefers to let the taste seep in and speak for itself. His dishes were designed to be tasty yet not overly bold. Every stirring, beating, blending were done by hand, the traditional way. He doesn’t believe in using machines.

Conclusion

Stellar’s the place to go for a spread of culturally inspired, traditional dished, modernized. The chefs do not believe in creating fusion dishes, but rather each of the individual dishes you taste, bring you back in time, or travel the world with them. There will not be set menus nor rigid courses. This chic, upmarket and socially relaxing ambience will serve you delicate dishes, made with seasonal food.
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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
Date of Visit
2010-09-09
Spending Per Head
$120 (Dinner)
Recommended Dishes
  • Wood fired Wagyu rib eye marbling socre 5-6 creamy Paris mash potatos and Porcini peara sauce
  • Sashimi and Sushi Selection
Level2
13
5
Ran by the good folks who gave you 1-Caramel and 1-Rochester. 1-Altitude is their newest addition to the group. 1-Altitude occupies the top 2 floors and the roof of the OUB Building - it features Stellar, a fine dining restaurant; 282 and City Golf, a sports bar and indoor golf simulator; and 1-Altitude, the highest rooftop bar in not just Singapore but the world.Its menu is designed by Group Executive Chef Christopher Millar who is Australian but largely 'french styled' in the way he cooks. I h
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Ran by the good folks who gave you 1-Caramel and 1-Rochester. 1-Altitude is their newest addition to the group. 1-Altitude occupies the top 2 floors and the roof of the OUB Building - it features Stellar, a fine dining restaurant; 282 and City Golf, a sports bar and indoor golf simulator; and 1-Altitude, the highest rooftop bar in not just Singapore but the world.

Its menu is designed by Group Executive Chef Christopher Millar who is Australian but largely 'french styled' in the way he cooks. I had the 120 communal dinner set which cost SGD120++ and features homemade charcuterie and top-grade Jamon, insanely fresh sushi, an oyster bar (Shuck them gd), a wood-fired grill and rotisserie, and an all-new Patisserie selection from 1- Caramel.

I had namely the Unagi roll with avocado and Unagi sauce, Spicy tuna roll with katsuo furikake and spring onion, Swordfish roll with fresh crab meat, prawns, aka miso and aonori, Ocean trout sashimi ( of which I'm told costs alot more than Salmon)
Sustainable blue fin tuna (which lead to me quizzing chef Millar on his sustainable focused menu), and finally Squid sashimi served with fresh grounded wasabi.

The most interesting of all was the squid sashimi which Elaine ( a fellow reviewer) would know I failed badly at picking it up with my chopsticks not once,twice but closer to five or six times. In the end she fed them to me. Looks like I've to insist on sushi prepared ala minute from now on, just like 1-Altitude.

While the folks at my table were really game when It came to tasting rabbit's meat which came with the Chaachuterie tasters I hesitated for a good 30mins. Now we were told that it was farmed rabbit meat. Farmed rabbit meat tastes like chicken, it's white meat as opposed to wild rabbits which are red meat. In my opinion, I'll rather have that poor bird again (yes the chicken), than to venture into experimenting my taste buds with rabbits.

Thumbs up for 1-Altitude's house cured ham and their brillant selection of sausages. Here's what comes in a tiered platter awaiting to be savored.

Wagyu bresaola - Stellars own home made wagyu beef bresaola
Italian style air-dried beef
Jamon Serano
Spainish cured ham similar to proscuitto
Jamon Iberico Bellota acorn fed
Spanish Iberico acorn fed cured ham
Proscuitto de Parma 20 months
Italian cured ham
Cotechino
Italian sausage
Chorizo
Spanish sausage

A clear winner too was the Truffle risotto with Maine Lobster - ample shavings of black truffles atop rice baked and moistened with shellfish stock and generous servings of lobster meat, it sat well in my tummy and unlike other risottos I had, I didn't get that 'I'm stuffed' feeling. Each spoonful was a hearty burst of delight that got me hooked further.

Don't forget to try their creamy Paris mash potatoes, hand churned goodness bound to have you wanting more. It comes with their wood fired grill wagyu and perhaps certain other dishes too!

And just for fun - Guess what's umibudo, something I spotted on their other menu.

Umibudo (sea grapes) is a type of seaweed snack harvested on the Okinawan island of Miyako and it is served at 1-Altitude, it's something I hope to try soon!
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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
Date of Visit
2010-09-15
Spending Per Head
$120
Recommended Dishes
  • Sushi
  • Truffle risotto with Maine Lobster
  • Wagyu beef steak
  • the chaachuterie platter
Level3
35
26
2010-10-01 13 views
Get high on food – literally – with Stellar @1-Altitude, perched right on top of the OUB Centre – the restaurant, at the height of 282 metres, is officially the highest in Singapore. Helmed by the executive chef for 1-Altitude, Christopher Millar, the latest venture by the group is equipped with the full works including an impressive sushi bar, an oyster bar, and a wood-fired grill and rotisserie.THE FOOD:We went for the communal dinner set, which goes at $120++ per pax, for a minimum of 10 pers
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Get high on food – literally – with Stellar @1-Altitude, perched right on top of the OUB Centre – the restaurant, at the height of 282 metres, is officially the highest in Singapore. Helmed by the executive chef for 1-Altitude, Christopher Millar, the latest venture by the group is equipped with the full works including an impressive sushi bar, an oyster bar, and a wood-fired grill and rotisserie.

THE FOOD:

We went for the communal dinner set, which goes at $120++ per pax, for a minimum of 10 persons. The set includes an appetiser to share, a pantry taster, a selection of contemporary sushi, a charcuterie taster, your own main course and a variety of desserts – made specially for Stellar from its sweet sister restaurant 1-Caramel just a stone's throw away.

There are just too many dishes for me to review them all, so here are some highlights of my evening there. The first few dishes of foie gras croustades, which was silky and smooth, and the sashimi selection with freshly-grinded wasabi sure met my expectations but it was the sushi selection – unagi roll with avocado and unagi sauce, spicy tuna roll with katsuo furikake and spring onion, and swordfish roll with fresh crab meat, prawns, aka miso and aonori – which took my companions and my breath away. The ingredients were fresh and succulent, and the rice moist with the perfect tinge of vinegar; this definitely supports the restaurant's claim of making it a la minute. And judging by how fast the spicy tuna roll went, you could tell that it was definitely one of the most popular dishes of the night.


Now for the mains, the truffle risotto with Maine lobster was my favourite out of the main courses. The risotto is cooked in shellfish stock, doused in generous amounts of truffle judging from its sweet potent smell, and served with poached Maine lobster imported from the States. Observe the silence as you savour the dish all the way to the last spoonful. The wood-fired Wagyu rib eye with deliciously creamy Paris mashed potatoes and Porcini pear sauce came a close second.

And finally, to complete the perfect meal on a sweet note, we had the patisserie platter – pistachio fraise, velvety lemon pecan mousseline, azure, muscovado macadamia creme brulee and sticky date pudding. My favourite? Definitely Azure made up of layers of crisp, crunchy hazelnut biscuit, peach sanguine jelly and griotte cherries. The cherries make a surprisingly nice twist to the dessert.

THE MOOD:

Stellar at 1-Altitude eludes a relaxed yet sophisticated ambience but what makes it a must-go is really the view at the rooftop, where the world's tallest alfresco bar may be found. Chill out up at the roof bar for the breath-taking paranomic views of MBS, Suntec City, Esplanade, Marina Bay float, and the Singapore Flyer. Perfect for a romantic date or as an impressive business dinner.

For photos, visit: www.FreshGrads.Sg
(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
Spending Per Head
$120