Waterfall Ristorante Italiano

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Orchard

$51 - $80

Bern

Level4

270

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Full review's at http://thehungrybunnie.blogspot.sg/2016/02/invited-tasting-revisit-waterfall-cafe.html

It seems the breezy little spot is fast discarding its image as an in-house-guest-only destination, and coming into its own. The Southern Italian fare is excellent; hearty and soulful yet refined. Although the restaurant was a full-house at the revisit, service was surprisingly efficient and gracious.
We had:
1) Spaghetti alla Chitarra con Ragu di Crostacei ($29) - homemade chitarra pasta laced with shrimp and tossed with garlic, chilli, and extra virgin olive oil, and lemon: it's very saucy, but that's the best part, aside from the swimmingly fresh prawns and perfectly al dente pasta. So good, you'll ask for a spoon to wipe this clean off.
2) Spigola all'Acqua Pazza ($36) - Neapolitan-style seabass served with cherry tomatoes, olives, and capers, in a white wine sauce: exquisite and delicate. I only wished they'd drown this in more of that white wined broth, it was that outstanding.
3) Agello Arrosto con Timo e Patate ($36) - roasted lamb rack flavoured with thyme and served with new potatoes and sauteed vegetables: the husband thought it was lusciously cooked, and robust in flavour, I thought it was too full-bodied.
4) Sharing Dessert ($32): great sampler of their greatest hits. In descending order of preference, I liked the Tiramisu, Ricotta cheesecake, Biancomangiare, and Profiteroles

(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)

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TheArcticStar

Level4

606

Nestled behind a large man-made waterfall within the lush gardens of Shangri-La Orchard is The Waterfall Restaurant, now an Italian restaurant offering unique and authentic Southern Italian cuisine helmed by Chef Marco De Vincentis. This restaurant used to serve a more health-conscious menu but has since closed and is revamped to its fully-Italian state now.Within these walls of eclectic colonial interiors, Silician native Chef Marco introduces a salumeria menu of exclusive, imported cold cuts a

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Within these walls of eclectic colonial interiors, Silician native Chef Marco introduces a salumeria menu of exclusive, imported cold cuts and cheeses, as well as 26 new a la carte heirloom creations, including 5 vegan dishes. The seafood are fresh and pastas are handmade as well, and they would all be included in the specially curated menu.

Crab Salad with Fennel

We started with the Insalata di Granchio e Finocchi (SGD$23.00) basically translated into Crab Salad with Fennel, comprising of oranges, fennels, crab, mixed salad, black olives, cherry tomatoes and Tropea onions. It was a flavourful starter made up of a multitude of colours, sealing in the sweetness of the cold crab, the citrusy delight of oranges, the slight bitterness of fennel leaves and piquant spicy taste of the red Tropea onions. Definitely appetite-whetting and we were well-prepped for the next course.

Next, it was to be Spigola all'Acqua Pazza (SGD$36.00) - a refreshing and light Neapolitan-style dish of sea bass with fresh cherry tomato, olives, asparagus, capers, wine and parsley. The sea bass was softly flakey, its milky flesh was luscious with freshness. The sauce was sweet, slightly zesty, lending an edge to the light dish perfectly.

Following that, the Agnello Arrosto con Timo e Patate (SGD$36.00) - roasted lamb rack with potatoes, thyme and sautéed vegetables. A very good rack it was - tender lamb with slight crisp on the exterior, boosting of a light, smokey hint to its heavier flavour. the flesh was easy on the knife and the teeth, infusing the palate with heartily good flavours. The sautéed vegetables added refreshing tangy touch to it.

The Ricotta Cheesecake (SGD$15.00) - rich, creamy and dense in texture, tasting a little like a yogurt cake because of its natural sweetness. This little piece of heaven is the perfect antidote after a heavier meal, sweetening the palate before another glass of white or sherry.

Finally, Tiramisu (SGD$15.00), a very Italian dessert - I seldom go for an Italian meal without having one of these. A moistened slab of coffee-and-amaretto infused sponge cake, with a velvety texture and tasting sharply of its components, this one won my heart. I loved how it melted upon contact with my tongue but the flavour lingered long and smooth, like a fine piece of music.

For full review and more detailed information, please feel free to visit:
http://thearcticstar.blogspot.sg/2015/11/media-invite-dinner-at-ristorante.html

(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)

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$80 (Dinner)

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Alamakgirl

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The cafe is next to the swimming pool and offers Antipasti buffet lunch from Monday to Saturday at $38++ for adult and $19 for child. For additional $6++, one will get a choice of main course. Else for additional $10++, one will get a choice of main course and a choice of dessert. For main course, there is quite a range of choices from Pasta (Spaghetti Carbonara, Black Ink Risotto) to Meat (Roasted Chicken Roll, Stewed Pork Shank) to Seafood (Grilled Tuna Steak, Roasted Black Cod) to Pizza (Sausages, Four Cheese) to Vegetarian (Garden Minestrone). For dessert, there is Dark chocolate mouuse with raspberry jelly & mint, Apple & banana crumble with vanilla ice cream, and Tart of the day with ice cream or sorbet.

There is both indoor and outdoor dine in area. But due to the warm weather, most prefer dining indoor with air con around. The place is decorated in a relaxing style with comfy armchairs and sofas. Little JJ has a great time as he makes himself at home by milk while lying on the sofa. There is assorted magazines on the shelf by the wall, with a box of scarfs should anyone feels cold.

Although I have made a reservation a few weeks ago, the table is not made ready for us. Table setting has not done when we are shown to the table. Menu is not shown to us. Overall the service is quite messy although the place is not very crowded. It seems that the staffs seem to be lacking of direction. Finally a staff comes to do the table setting but leaves halfway through when I ask about the menu. In the end we have to wait for another staff do to the table setting. Finally I receive the menu. Again when I ask the staff about the tart of the day, she seems lost and have to wait for another to reply me.

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The Antipasti buffet stretch looks small with just 2 rows of tables. But what is available looks great.

Roasted Beef, Rocket & Shaved Parmesan

Tomato & mozzarella cheese Salad

Roasted Veal, Frittata

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There are salads, Prosciutto e Melone (cantaloupe and Prosciutto Ham), a range of 4 different Chorizo, a range of 6 different types of cheese, a nice range of bread, Frittata (an egg-based Italian dish similar to an omelette or crustless quiche), Roasted Veal, marinated octopus and smoked fish.

While having the buffet, the first staff who has left halfway after doing the table setting, asks me if I wish to have dessert. I am shocked as I have not have my main course yet. Another staff kindly comes along after about 10 minutes to inform me that the main course would be served later, so that I would have enough time to enjoy the buffet first.

Grilled Tuna Steak
3 pieces of seared tuna, served with thinly sliced celery and tomato, plus a dash of sea salt on top. A bit too oily, but still tastes quite light.

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After the buffet, a staff comes along to ask us if we want any tea or coffee. Although there is a range of tea available, he is unable to name us the list of tea available. So I ask for a menu instead. Instead a aunty turns up to take order. We order a flower tea, a rose tea and a chamomile tea. But interestingly we are served a chamomile tea, rose tea and peppermint tea in that order. I am surprised that rose tea is served in teabag form, while the rest in flower/ leave forms.

Peach Tart with Ice Cream

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Peach Tart with Ice Cream
There are 3 tarts available today : peach tart, strawberry tart and blueberry crumble. I decide on the peach tart as it looks quite juicy. The crust is thin and buttery. Best of all it does not taste too sweet. Served with vanilla ice cream and crumble, it is a very nice combination.

Overall the food is not bad. Limited but tasty and filling. But the service is very bad especially for a five star hotel. As there is a 15% discount for online reservation, I am surprised to receive the bill without the discount. I have to remind the staff about it. I am very disappointed.

(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

2014-07-28

Dining Method

Dine In

Spending Per Head

$124 (Lunch)

Recommended Dishes

peace_in_u

Level4

167

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I attended a conference at Shangrila Hotel. Meals were served. I had the followings for my meal :
1)Assorted breads
2)Mushroom soup with chives
3)Chicken Roulade with potato puree, black pepper beans and roast cherry tomatoes
4)Salty Caramel Apple Tatin with Orange Crème Aglaise & Esspresso Crumble

The breads were soft and warm. There were strong baking smell. Breads from hotel are very disappointing. The breads are small and soft and when butter is spread over the soft flour, the munch was great. The hotel had also offered cheesestick and the cheese was long and crispy.

The mushroom soup was thick and could bit the grind mushroom and boiled to creamy texture. When the chives blended with the mushroom cream, it removed the mushroom smell.

The chicken was tender and just baked. It was a chicken fillet roll and baked over oven. The presentation looked perfect. Even the fillet was rolled, it was easy to cut. Eating the fillet only without the potato puree was still alright. The fillet was not tough. Of course, when the meat blended with the potato puree for sauce, the sauce enhanced the fillet. The cherry tomatoes were soft and juicy.

The espresso crumble was overdone and it was not crumbled anymore. It had turned soggy. The salty caramel apple tatin had added too much orange crème and found that the dessert was too sweet. The design of the dessert were not attractive. There were many items on one dish and wondered where are the focus eating point. The items were position too far apart, suggest that the chef uses a smaller plate and add chocolate droplets to create design on the dish.

(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

2014-01-07

Spending Per Head

$50 (Lunch)

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The Chosen Glutton

Level4

124

Shangri-La Hotel.Garden Wing.Poolside.Waterfall Café.I don’t know about you, but I can’t help but to feel all zen and relaxed already.Waterfall Café, a Mediterranean restaurant, is Shangri-La’s 1-year old addition to its F&B line. It is a viable dining alternative if buffet at the renowned The Line isn’t your cup of tea. I would, however, like to look at this more of a restaurant, what with its posh and cozy interior. The shades of brown and beige create a warm, ‘lived in’ feeling; they also evo

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Shangri-La Hotel.
Garden Wing.
Poolside.
Waterfall Café.

I don’t know about you, but I can’t help but to feel all zen and relaxed already.

Waterfall Café, a Mediterranean restaurant, is Shangri-La’s 1-year old addition to its F&B line. It is a viable dining alternative if buffet at the renowned The Line isn’t your cup of tea. I would, however, like to look at this more of a restaurant, what with its posh and cozy interior. The shades of brown and beige create a warm, ‘lived in’ feeling; they also evoke a neutral and simple touch to your dining experience, not making the space feeling cluttered. Take a look, and you’ll agree with me that it’s perfect for a sizzling hot date.

Save for the Private Dining Area where you need to have a minimum spending of $750 and $950 (before taxes) for lunch and dinner respectively, you are free to choose your desired dining area. I personally love the cushioned, intimate lamp-over-the-head seat.

What comes next after being seated and served with ice / warm water is a waitperson appearing beside you, spoiling you with 4 choices of artisan bread – Squid Ink & Chili Bread, Pesto Bread Roll, French Baguette and Organic Whole Wheat Bread, accompanied with dips of butter, spicy tomato sauce and baba ghanoush (made of eggplant mashed and mixed with olive oil and seasonings). Though it’d only be served to you at the start of your meal, I’m sure with a smiley face and polite request, they would accede to your request of second round.

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Phoenix Organic Sparkling Apple Juice: I’m glad Shangri-La holds Phoenix’s sparkling juices. Not only are they organic, they are refreshing and cooling, most apt for a meal by the pool. If you are a wine fanatic, you are in the right place, as they serve wine from across the Mediterranean from the South of Spain to the coast of Lebanon. You can also expect coffee from Illy.

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Watermelon & Tomato Salad (with prawns) ($24++): A successful continuity on the theme of a ‘revitalizing’ meal. Call me a ‘sua-gu‘, but I’ve actually never had a watermelon salad. It’s such a brilliant combination of items here – juicy, thirst-quenching and sweet, ultimate in whetting your appetite. Additions of red onion spices things up as well, both literally and figuratively. It costs $16++ without prawns.

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Fettuccine Pasta ($28++): This pasta, surrounded by parmesan cheese foam, hits all the right spot for me. Its pasta was near al-dente enough for me. I’ve never tasted one that is consistently al-dente. I had this because I’m a huge fan of parma ham and mushroom. The former was thinly sliced but bearing a big surface area, thus still retaining its usual chewiness and bite. The saltiness complemented the pasta real well.

Pan-seared Tuna ($35++): I am going to be honest here; I’ve never had better Pan-seared Tuna. I had a bad experience at another establishment, where its tuna was tougher than any other meat, and flavorless. I was relieved to experience the exact opposite here. Coated with peppercorn and coriander (don’t worry, it doesn’t have that acrid taste and smell) and drizzled with black garlic jus, the seafood is further made more flavorful than usual. There is also the honey glazed eggplant, which I had over the steamed baby bok choy, not a veggie fan here.

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Fresh Strawberry Consommé ($12++): Being relatively sweet and slightly tangy, this liquid dessert wasn’t much to my liking. I don’t know, there isn’t anything wrong with it, but more of a misfit of preference. If you want a cold, light, and sweet liquid end to your meal, this would be appropriate. It’s infused with ginger and verbena, and served with green tea cookies too. It’d be better if it is made more gingery. I love ginger.

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Warm Dark Chocolate Cake ($14++): When it comes to desserts, I’m a safe-eater. It’s more often than not, something chocolatey. And it’s no exception this time round. No it’s not a Molten Lava Cake, it’s merely a warm, gluten-free chocolate cake. I always believe that these desserts being dark is a smart thing to do, as the darkness and bitterness of it would act as an equipoise to the (sometimes overly) sweetness. Served with butterscotch ice cream. A must-order to end the meal.

Though the prices can be a little steep (mains of about at least $30 – $40 after taxes), I thought it is arguably reasonable, seeing that it’s nestled in a lucrative 5-star hotel in Singapore. It is also all made okay with its exclusivity and well-furnished interior. Further, it’s just on the outskirts of Orchard Road. I think it’s one of the best spots for a semi-formal, semi-casual date.

(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)

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$40 (Dinner)

biba8169

Level3

For a complete review, please visit:http://www.epinosh.com/waterfall-cafe-ii-shangri-la-hotel-singapore/The food trend is ever changing in the culinary world. The pace can sped amazingly from the widely known molecular gastronomy, haute cuisines, inspiring street food, eating wellness to the latest localisation trend. No one could foretell which one fits the sophisticated crowd and most defined the food culture of tomorrow – only time. However, it does seem to me that the more prevailing ones a

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For a complete review, please visit:
http://www.epinosh.com/waterfall-cafe-ii-shangri-la-hotel-singapore/

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The food trend is ever changing in the culinary world. The pace can sped amazingly from the widely known molecular gastronomy, haute cuisines, inspiring street food, eating wellness to the latest localisation trend. No one could foretell which one fits the sophisticated crowd and most defined the food culture of tomorrow – only time. However, it does seem to me that the more prevailing ones are the latter two. Evidently, initiatives for “eating well” have taken form.

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If you still recall, I have reviewed the dishes at Waterfall Cafe sometime in August. Today, I brought my sista to make a discovery on their less-known breakfast menu. Naturally, only in-house guests will pop by for a breakfast but we drove our way there intentionally.

We didn’t want a brunch session even though it does look highly tempting to spend the afternoon on the couch at my favourite spot. The breakfast menu was a brief one but I thought the first meal of the day should be it – light and less complicated.

With a third of the menu presented with egg dishes, I was coaxed into having an egg white omelette by Sous Chef Kelvin Cha, who succeeded in uplifting my energy level with a light touch. I would think that the egg Benedicts make a good classic morning dish for most but you could opt for a more refreshing plate with a negligible 17 calories (approx) in each absolute white. I liked the finished egg with a soft curdy interior loaded with confetti mushrooms, fresh tomato dices and a handful of baby spinach. The 2 egg whites melded to form a very consistent texture and fastened with gold trimming that crisped in each mouthful. The opaque mass is made lighter with a less noticeable seasoning. If the notion of a perfect omelette is a moist and tender yield, then this came close except for some traces of slight weeping. Not to worry about the empty spaces in your stomach, it can be easily filled with the accompanying sautéed mushroom, a few baked potato wedges, some green salads tossed in vinaigrette; along with 2 crusty toast.

For a more elegant egg dish, ask for eggs in varied Cocotte version; Chorizo, Mushroom or Roast chicken that comes with toast as well.

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If you are game for a eggless morning ritual, then the Pancakes and Waffles make good options, other than Asian selection – Chinese rice congee and Nasi Lemak. Here, Kelvin gave a green light on the more notable ones – Buckwheat waffles. Instead of chowing down nothing but a few traditional buttermilk pancakes, these rustic-looking girdle cake not only serves for healthier option but a new wholesome taste. As we know, buckwheat contains no gluten and so it can be quite tacky when buckwheat flour is called for in a recipe. Without ruining the dish, this old-fashioned recipe has evolved into a fashionable fare with crispier outside and a more complex texture. I fear having that intense earthy after-taste often found in the Japanese buckwheat soba, this one was more easy-going. Rather than an airy dough, the buckwheat cake makes a coarse statement with a dense texture. One may frowned at its dull appearance, but the caramelised banana and a swirl of gula melaka make it a toothsome dish. Don’t pass up the opportunity to have one. You will be glad to learn that these high protein grains is being studied to treat Type II diabetes, amongst other chronic diseases.

I see breads as staples I can’t do without on a daily basis, they are as critical as my main course. Aplenty of croissants, doughnuts and danish are placed neatly on the buffet table for everyone to grab. For those who are placed on a restricted gluten-free (GF) diet, they have a selection of GF cereals, muesli, millet puff etc. Not forgetting hot sausages as well.

Before wellness food takes the lead in the culinary world, it seems that I am enjoying minute pieces of them, if not everything – now.

(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)

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$38 (Breakfast)

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Timelessfacade

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Had an invitation from the good folks at Shangri-La to try out their revamped dining outlet, Waterfall Cafe, on a weekday evening. Helmed by Chef Stephane Cocu, who has had stints with several Michelin star restaurants in France and the United States, the eatery promises healthy yet creative dishes inspired by Mediterranean flavours.

Located at the recently renovated garden wing of the hotel, Waterfall Cafe boasts lush greenery and a koi pond at it's entrance, opening up into a rather homely interior with an open concept dessert counter and comfortable sofa like seats. The place honestly looks more like an upclass coffee house than a restaurant.

Seabass Carpaccio - The seabass was firm but any taste of the fish was overwhelmed by the sprinkled ground pepper and the tartness of the orange slices. A little underwhelming honestly.

Watermelon Salad - I am a fan of watermelon so what's not to like about fresh, crunchy prawns (with a tinge of balsamic vinegar sprinkled over the greens) coupled with sweet and juicy watermelon? But honestly, this is a really simple dish that can be whipped up at home.

Seared Sea Scallops in Hazelnut Crust - Scallops coated with grounded hazelnut. An interesting combination if I may say. I personally liked how the whole thing worked out with the nutty flavours and crunch complementing the sweetness of the scallop. What I didn't appreciate was that the scallops were a little too soft in the middle and should have been sliced a tad thinner.

The Socca - Apparently one of Waterfall Cafe's signature dish, the Socca is essentially a flat pancake made from chickpea flour. Other than the hint of spices, I couldn't quite make out the fuss behind this dish. Maybe its just me.

Iberico Pork Chop - The famed Iberico pork was fragrant but a little too overcooked for my liking. Read. Tough. I liked the savoury flavour attached to it but the concentration of salt did seem to shoot up along the bones. Thankfully there was the bed of sweet corn, which helped to keep the balance in check.

Coconut Panna Cotta with Strawberry Confit - This dessert was very smooth, almost like thickened cream and bounded by strawberry confit. So much so that I couldn't taste the coconut. Definitely not my cup of tea.

Lemon Curd Tart - I found the lemon tart a little too sticky for my liking but appreciated the tartness of it in alleviating the nausea from sweet desserts overload.

Lychee Soup - Although this was probably the healthiest of all the desserts, with all the fruits, the "soup" struck me as a tad too artificially candied for my liking. I gave up after the second mouthful.

Trio of Chocolate Mousse - Now this dessert was right up my alley. Smooth mousse coupled with bits of crumble and lightly bitter sans the overwhelming sweetness that usually plagues chocolate desserts.

Fig Tart with Bourbon Vanilla Ice Cream - The fig tart, thought crusty, lacked the oven baked taste that I personally prefer. And it didn't help matters that I have a mild dislike for fig and that the vanilla ice cream was normal.

Flourless Chocolate Cake - This looked almost like the ubiquitous chocolate fondant but it wasn't. It was a very rich, flourless chocolate cake with a very soft texture and no molten center. Nice but can't say I prefer this over a chocolate fondant though.

All in all the meal had a few highlights but food quality generally waded in the average to slightly above average zone in my humble opinion. I did like the ambience though and that, together with a couple of the dishes, might just entice me back for a revisit.

I would also like to take the opportunity to thank Shangri-La for their invite.

See all my photos at http://www.timelessfacade.com/2012/10/waterfall-cafe.html

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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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biba8169

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For a complete write up, please visit: http://www.epinosh.com/waterfall-cafe-shangri-la-hotel-singapore/Getting my facts right has been quite a task over the weekend. I delayed in sharing my experience with the newly launched cafe as I didn’t want to fall trap into delivering unjust statement which I feel bad when I wronged someone. It sounds solemn but nothing catastrophic if this makes you wonder. Instead, I become able to recognize the reality; the fact that the culinary world has changed to

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For a complete write up, please visit:
http://www.epinosh.com/waterfall-cafe-shangri-la-hotel-singapore/

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Getting my facts right has been quite a task over the weekend. I delayed in sharing my experience with the newly launched cafe as I didn’t want to fall trap into delivering unjust statement which I feel bad when I wronged someone. It sounds solemn but nothing catastrophic if this makes you wonder. Instead, I become able to recognize the reality; the fact that the culinary world has changed to evolve into something out of this world.

Not necessarily a bad thing, it just shows how our economy has globalized & flourish and people has changed their eating habits thereby allowing for a more refined agriculture - a chain reaction celebrated by some.

I clearly remember the defunct Garden Cafe a decade ago that offers buffet, of which its role has been taken over by The Line. It was a space no bigger than Waterfall Cafe and donned a dim and casual dining atmosphere. Today, the well-established hotel transformed its water-cave (formerly the Waterfall Terrace) into a new dining shell and named ~ Waterfall Cafe.

Presenting what has been seen increasingly popular – Mediterranean cuisines; yet emphasized greatly on a range of healthier dishes with the clever use of herbs & spices. I, like most nutritionally-informed individuals, can’t wait to chow on at the outlet; evidently mark the trending towards a more health conscious society.

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The interior is reminiscent of the English home – a communal table that stands unfaltering in the roomy dinning space, surrounded by woody furnishing such as wall-mounted shelving that housed bottles of oil, spices etc. With close examination, one could see the minutiae of the designer - a mosaic motif flooring which brings about a contemporary interpretation of a traditional home.

Service has been gracious from the moment I approached the entrance and was shown to my seat briskly with water and menu handed to me without delay. The menu is brief but holds substance. It is worded in green and black fonts; I figured the former suits anyone with a vegetarian lifestyle while the latter satiate a carnivore appetite.

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Instantly, I know I wouldn’t want to miss out on my greens which I added Prosciutto to it for a more flavorful touch. A sophisticated combination of oversize sundried tomatoes, sauteed juicy mushrooms, plumply figs encircled a heap of fresh & crisp baby spinach – the good olive bathe was so therapeutic to one’s mind.

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But I was drive to frenzy by what’s coming next – fresh dinner rolls. These petite buns were delightfully pillowy and they came with varied choices of rye, wholemeal, plain that topped with black sesame, pumpkin seeds & multigrain cereals. The urge to eat them just got greater each time with a dab of spiced butter but I have to refrain myself cruelly.

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The most anticipated comes the main courses – the grilled chicken dish appeared to have fought well with its rival; Iberico pork dish. The former was totally unbelievable. I could see meat juices oozing out from its incision and each portion was baby tender; given that it was a chicken breast which often taste dense & fibrous. Chef Kelvin Cha did a marvelous job to the meat, undeniably. More satisfying, I get to nibble some crispy broiled skin along with the well-marinated meat. While the spinach, mushrooms & figs buddy well with the chicken, I find them a little excessive. The fault was neither in the dish nor the chef, but the fact that I had them in my starter and it becomes repetitive.

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When the Japanese take pride in Wagyu beef, the Russian did the same for Caviar and the French having the prestigous Foie Gras; so what about the Spanish? The new kids on the block – Iberian breed that makes a typical cured ham ~ Jamón ibérico and other cuts as dishes. This finest meat on earth was becoming a hit since AVA approved its import last year (the defunct Santi was among the first to offer and lately I have seen it on Bedrock’s menu) . Its beef-like, marbled texture emits a hint of sweetness. Although I am alarmed to see my chop being seared medium rare as I sliced, I must praised its silky-tender feel though not as buttery as Wagyu beef. In brief, this black Iberico pigs are reared to roam freely in the oak woods of Spain thereby having fats build into the muscles and they are on acorn diet being most desirable. Perhaps due to its breeding method, I find the meat having a wild aroma. Thankfully, the searing process has helped to breakdown the connective tissues & fats, making it melt-in-the-mouth. It also charmed me with a bed of sauteed corn kernels, carrots, zucchini and a few aromatic grilled pineapple wedges – soaking up the cinnamon seasoned sauce.

Until now, I still hesitate to give in to pork that is cooked PINK. I acknowledged the fact that Iberico pigs are carefully reared and are believed to carry no parasites. With chefs abide by the lawful cooking standard of 160 degree Celsius to conclude all harmful organisms have been wiped out, I am still skeptical but Kelvin’s clear explanation reassured me, eliminating the fear I had. But, if food safety is your concern, it wouldn't hurt by asking for a thoroughly cooked pork chop - after all, you must feel good about what you eat.

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I am totally smitten by the strawberry flavored dessert. I felt weak at the knees every time these strawberry fruits appear before me (a big fan of American Greetings – first/second edition Strawberry Shortcake dolls since tender age). As such, it wasn’t a tough decision in picking my sweets here. At a glance, the chilly Coconut Cream Panna Cotta fits me perfectly. Not disappointing, the cream was gorgeously set and layered between the thick strawberry confit – not too wobbly or gelish; a big effort. I am mesmerized by the nice tropical aroma stemming from the coconut fruit. It didn’t taste heavy and not over-sweet. It was a challenge not to lick clean the confit but neither can I hide it in my coat nor bring it to the washroom, can I? Watching the thinly coated leftover in the shot glass was such an agony!

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If you are wild about a glass of thick and creamy coffee, do ask for a Coffee Monster that dispensed a luxurious taste. The monstrous double espresso is sweetened with vanilla ice-cream with a touch of chocolate and hazelnut liqueur. Very addictive. You will be pleased to know as well that the cafe serves digestifs. It has become a growing trend among discerning diners to sip either aperitifs and digestifs before and after their meals. Digestifs are often sweet & sugary and it claimed to aid digestion after a full meal, hence they are more potent. Try zesty Limoncello Bottega or herbal Amaro Averna – S$16, grape-based Grappa – S$22 or Brandy – S$22; to name a few.

I applaud the increasing number of experimental and skillful chef, similarly to the many artisan producers of today. For without, we will never get to taste ingenious culinary creations that draw from the purest ingredients. The new age eating which includes but not limited to organic food, would allow this group of farmers to prosper and ironically, it could also mean inflating their prices due to demand & supply (although I hope it would be cheaper if it follows the notion on economies of scale). Pricing aside, these pesticide/GMO free produces are packed with more nutrients and more health friendly. With the introduction of spices and herbs piling with antioxidant properties, the dishes get enliven apart from eating healthily. It is a myth that a healthier fare equates a meal that seems dreary (unless you are referring to Gluten-free products – yes, they are awful. I had a strict GF diet 3 years ago) While I don’t see eating healthily would mean giving up marbled meat since Iberico pork has been considered healthy without genetically altered or hormones induced. And by spicing up your diet, you get a lot more vitamins and minerals. So, there is more than just meeting the tastebuds and surely, you have got nothing to loose!

I hope the opening of this organic cafe brings on a domino effect, feeding more needy souls with healthier range of food that excites the palate in conjunction with the introduction to new ways of eating our gradually lifeless cuisine.

(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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Spending Per Head

$50 (Lunch)

Recommended Dishes

Waterfall Ristorante Italiano Open Now Now Closed

Waterfall Ristorante Italiano

Open Now

Now Closed