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Prisbaby
This is Prisbaby living in Arab Street. I am a eat, work in Potong Pasir. I like to hang out in Pasir Panjang, Outram, Telok Blangah. Nepalese, Peranakan / Nonya, Beijing are my favorite cuisines. I also love Café and Curries, Korean Fried Chicken.
Member 35 First(s)
No. of Review114 Review(s)
編輯推介數目29 Editor's Choice
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Prisbaby  Level 4
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Showing 1 to 5 of 8 Recommended Reviews in Singapore
littletinysun
381 Review(s)
Level 4
Awful restaurant on a hill Cry Dec 31, 2014   
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Categories : Multi-Cuisine | Hotel

Brunch menu

Brunch menu

 
looking at the menu and its hefty prices, i knew this was a restaurant for tourists who don't know the market prices. the manager also treated us really badly when they knew that we weren't hotel guests. we waited outside for really long and NO ONE tended to us for more than 5 minutes, despite the restaurant being almost empty with only a few hotel guests?
Sitting area

Sitting area

 
we decided to walk in ourselves and even find our own seats, before someone finally came (which was a manager in black suit). 
terrible eggs benedict

terrible eggs benedict

 
ordered eggs benedict — my personal favourite. however, i had never tasted one that was so thick in hollandaise sauce that i felt like yellow phlegm was coming out of my throat and thick dark yellow mucus coming out from my nose (yes, this explains how heaty it was)! 
not yummy at all!

not yummy at all!

 

 
looks good, but portion was tiny for $16 (not even comparable to prive's cafe)!

 
the dessert, berry's pancakes, looked really promising. i was really excited to try this... initially with the sauce, it tasted really yummy, but then the second and third bites became really dry and sour. think they just look great for photos and instagram, but nope, won't make the trip back there again.

 
 
Spending per head: Approximately $17

Other Ratings:
Taste
 1  |  
Environment
 4  |  
Service
 1  |  
Clean
 3  |  
Price
 1

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Ronho
2 Review(s)
Level 1
Stellar @ 1 Altitude Smile Oct 14, 2010   
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Categories : European | Restaurant | Fine Dining


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.
Swanky Interiors

Swanky Interiors

 
Unagi Roll with avocado and unagi sauce

Unagi Roll with avocado and unagi sauce

 
Blue fin tuna, sword fish and salmon

Blue fin tuna, sword fish and salmon

 
Charcuterie Taster

Charcuterie Taster

 
Black Cod Fillet

Black Cod Fillet

 
Wood Fired Wagyu Ribeye

Wood Fired Wagyu Ribeye

 
Muscovado Macadamia Creme Brulee

Muscovado Macadamia Creme Brulee

 
Drinks at 1 Altitude after. Magnificent view!

Drinks at 1 Altitude after. Magnificent view!

 
 
Recommended Dish(es):  Wood fired Wagyu rib eye marbling socre 5-6 creamy Paris mash potatos and Porcini peara sauce, Sashimi and Sushi Selection
 
Date of Visit: Sep 09, 2010 

Spending per head: Approximately $120(Dinner)

Other Ratings:
Taste
 5  |  
Environment
 5  |  
Service
 5  |  
Clean
 5  |  
Price
 4

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Timelessfacade
356 Review(s)
Level 4
Great Ambience Smile Sep 07, 2010   
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Categories : Singaporean | Hotel | Restaurant

Clifford Pier, which used to be a landing point for immigrants and sea passengers in its heyday, has seen a huge transformation in recent times into what is now known as the Fullerton Bay Hotel. In it houses Clifford, a swanky French American restaurant that is aptly named after this iconic Singapore landmark.

The hotel is beautiful, with vast sea views through windows that seem to stretch on forever. And the restaurant itself is no exception. Designed by Andre Fu, who is apparently one of Asia's highly sought after architect, the interior boasts high columns and ceilings, tall drapery and classic wood furnishing. In two words, awe inspiring. Throw in views of the sea and you are all set for a wonderful atmosphere.

Complimentary Bread - Imagine my surprise when our complimentary bread came with a small dish of pork rillette. Though not as moist or exquisite as Aronia De Takazawa's (http://www.timelessfacade.com/2010/07/aronia-de-takazawa-life-changing.html) Okinawan pork rendition, it was still much appreciated, especially with the warm, crusty and chewy baguette. Very good start.

3 Hr Homemade Duck Confit - You get a choice of either truffle mashed potatoes or pommes sarladaise (potatoes sauteed in duck fat and garlic). I chose the former although it is said that the latter goes best with duck confit. No regrets though as the mashed potato was very smooth with a nice truffle taste and fragrance at the top layer. The duck confit was of the crisp variant and I must say I enjoyed it quite a fair bit. Crispy roasted skin and tender meat without the excessive salt. But as you know, duck confit is essentially duck cooked in its own fat, so watch out for the oil.

Truffle Fries - At $9 a pop (we ordered 2), this is some seriously expensive fries for its portion size (imagine a packet of small fries from MacDonalds). But hey, anything with truffle is nice (I'm biased!) and the fries went like hotcakes (proves my point). It definitely helped that the fries were fresh and not reeking of rancid oil.

Dessert Sample - There is a grand total of 5 desserts on the menu and if you are hard pressed to pick one or are dying to try everything, just go for the dessert sample, which includes a sample of everything - namely, Dark Chocolate Fondant, Passion Fruit Rum Baba, Sugar Crusted Profiteroles, Creme Brulee and Lemon Tart.
The chocolate fondant had a nice crisp shell that crumbled under pressure from a spoon, revealing a rather thin and not too viscous filling of molten chocolate. However, the chocolate was surprisingly quite rich and overall, I thought it was quite good.
This is honestly my first time eating rum baba (a small yeast cake soaked in rum) and I liked it quite a fair bit. Soft, moist and rather sourish(from the infusion of passion fruit) with a very strong rum taste. Served up with mango tartar and yogurt sorbert, with the latter being sublimely smooth and good.
I like my profiteroles drenched in molten chocolate sauce and this one met that criteria, well almost. The pastry held up well against the chocolate sauce and didn't come across as limp. Quite good.
Beautifully torched on the surface, coupled with a smooth and creamy texture, the creme brulee had nothing going against it. Well, maybe except for the less than generous use of vanilla beans.
Last but not least, the lemon tart, which was surprisingly quite good to me, given that I am not exactly a big fan of sour stuff. The tart base was nice and crumbly with a wholesome baked taste attached to it but more importantly (to me at least), the tartness of the lemon filling was pleasantly mild.

Petit Fours - A nice simple gesture to end off our meal. But how are we suppose to split 2 pieces of cookies and marshmallows between the 5 of us?

With 2 bottles of still water, the bill for the 5 of us came up to about $318, which isn't too expensive if you ask me. Especially when the food is decent and the ambience, great. Service could have been better as the wait staff did seem a little withdrawn and cold though executing their duties perfectly. I would love to be back, especially for dinner. And yes, they do serve ice water. ;)

See all my pictures at http://www.timelessfacade.com/2010/09/clifford.html

 
 
Date of Visit: Aug 29, 2010 

Spending per head: Approximately $64(Lunch)

Other Ratings:
Taste
 4  |  
Environment
 5  |  
Service
 4  |  
Clean
 5  |  
Price
 3

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xiuen
143 Review(s)
Level 3
BOO Cry Sep 07, 2010   
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Categories : Western Variety | Restaurant | Seafood | Halal | Kids-Friendly

I've been to the glasshouse at Dhoby Ghaut to celebrate my friend's birthday because we have heard many positive ( and some negative ones) comments about that place- their traditional way of celebrating birthday by requesting birthday girl to stand on the chair- and we actually anticipated it. But it turned out not as what we have expected. We arrived at noon with plenty of seats around. The restaurant was busy training a new batch of waiters and literally ignored us. The service wasn't good, for instance, when we requested for plain water and spoons and most importantly our birthday cake, we waited for a long time before we got so impatient (after 20mins or so) that we stopped a waiter and demanded her to give us immediately. Perhaps it was because we look kiddy to them and seem "unimportant".

And maybe my friend didn't indicate clearly that it was a birthday celebration and not only the cake was not served, we have to wait for another long period of time for them to take it out from the fridge and "served" ourselves. There was nothing about the anticipated standing of the chair thingy.

Also, we hope that we could sit at the second level of the restaurant but were kindly denied. I can understand that the top level is closed for all but they could have done better as we were planning to make the best of our friend's birthday.

However, despite the bad services, the food is generally fine as expected from Fish & Co, especially the cheesy fish and chip!

Overall, it was a little disappointing with their services and that they should have treated customers the same despite the age difference. What i feel is that the adults tend to be treated with better services somehow as compared to teenagers like us.
credit to banban

credit to banban

 
 
Date of Visit: Jun 27, 2010 

Celebration:  生日 

Other Ratings:
Taste
 4  |  
Environment
 3  |  
Service
 2  |  
Clean
 4  |  
Price
 3

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angeltohsy
10 Review(s)
Level 2
Best Japanese Food in Town  Smile Sep 08, 2010   
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Categories : Japanese | Hotel | Buffet

After returning from my holiday from Tokyo, I was totally in love with Japanese food. I did enjoyed Jap food but after the trip, I can have jap food almost every meal! tongue

Usually I will go to S**** Sushi / I****** Sushi to fulfil my jap food cravings but ever since my colleagues brought me to Ikoi @ Miramar Hotel, I swore not to visit any of the others.

The restaurant is situated at Miramar Hotel at Havelock Road. I must say it's quite inconvenient if you do not drive. We were greeted by the huge sake barrels and lantern at the entrance of the restuarant and we know we are at the right place! The deco of the restaurant seems to bring you all the way to a restuarant in Japan.

When we were seated, there were sashimi, salad, yakitori, chawamushi and tempura served. They actually did an "auto-push" of these items as it's the most common dishes people will order. How sweet they are! When you are enjoying the food served, you can then go through the long list of food they have on the menu. There are a wide variety of food for you to choose and I am sure one of it will satisfy your taste bud!

There is a very special seafood soup served like tea.. It was served in a teapot with little cups and before pouring it out, have to mix it with lime.. The thought of it make me drool! The tempura are served hot and you can hear the "crisp crisp" sound when you bite it! Fried rice is delicious as it's not too oily...

Well, not enough food? Just grab the menu and ask for more!! The service staff will be glad to serve you! lol
Entrance of the restaurant

Entrance of the restaurant

 
Sashimi

Sashimi

 
Salad Bowl

Salad Bowl

 
Yakitori

Yakitori

 
Seafood Soup

Seafood Soup

 
Tempura

Tempura

 
Fried Rice

Fried Rice

 
The menu which you can order from

The menu which you can order from

 
 
Date of Visit: Jul 28, 2010 

Other Ratings:
Taste
 5  |  
Environment
 5  |  
Service
 5  |  
Clean
 5  |  
Price
 3

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