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dairycream
This is dairycream . French, European, Japanese are my favorite cuisines. I also love Bakery, Hotel, Restaurant and Salads, Pasta, Desserts and Cakes, Cakes.
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Categories : French | Fusion | Bars/Lounges | Restaurant

It's mischievous. It's quirky. It's gentle. It's unpredictable.
Just like an unrestrained rabbit, that took a leap of faith and jump out from its hutch to see the world.
Full story and pics on www.dairycream.blogspot.com
I experienced a mental block again after an unforgettable evening of gastronomic feast whipped up by Chef Matthew at his new hideout called the Rabbit Stash, a fine-dining restaurant bar situated right at the rooftop of Wangz hotel. The first thing that struck me at first was the rabbit candies that many of us used to eat during our childhood years. But what impressed me even more was the originality of his cuisine--a marriage of French techniques and Asian-Singaporean flavours, infused with his passion for food and the aesthetics.

 

 

 

 
 
Spending per head: Approximately $100(Dinner)

Dining Offers: 試食活動


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 4  |  
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 4  |  
Service
 5  |  
Clean
 4  |  
Price
 4

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Categories : Japanese

 
What a shame to have missed out this Tonkatsu gem when I was in Tokyo!
Full story:
http://dairycream.blogspot.sg/2015/03/imakatsu-when-chicken-beats-pig.html

Imakatsu, a pork cutlet specialty shop which opened its first shop in Roppongi six years ago and Ginza two years ago, has now arrived in Singapore. Since there was a seasonal special menu featuring Fukuoka's Mentaiko, we opted for the Premium Mentaiko Pork Loin Katsu (180g) for $26.80 that is generously garnished with seaweed and spring onions.

While some might worry that the savoury cod roe would overwhelm the natural flavours of the meat, I thought it complemented the meat very well, in fact better than garlic pork loin ($19.80) or the cheese variation at other places. In fact, the Mentaiko makes the pork tasty enough to wean you off the excessive Tonkatsu or sesame dressing.

 
from left clockwise: chicken fillet, garlic pork, mentaiko chicken
Full story:http://dairycream.blogspot.sg/

 

 
 
Other Ratings:
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 4  |  
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 4  |  
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 4  |  
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 3  |  
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 3

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Categories : Japanese | Bakery | Café | Desserts and Cakes

Full post and pic http://dairycream.blogspot.sg/2015/03/chef-yamashita-still-as-good-as-always.html

I have been a follower of Yamashita's san cakes since he was at Glacé. He moved on to Flor Patisserie later but little did I expect that he have set up his own shop when I was merely away from Singapore for only a year.

 
Though locations have change, the taste and style of this Osaka trained patissier has remained the same. For instance, his signature strawberry shortcake still delivered that excellently fluffy, aromatic sponge with luscious super-fresh cream.

 
The Creme Pudding A la Mode took me by surprised as the custard pudding is still rich but not overpoweringly sweet, a welcome change from the classical dense version which is a brutal test of one's tolerance to cream and sugar. Fresh fruits and hidden crunchy chocolate balls lightened the deal. 

 
On the other hand, something went amiss when the chocolate sponge roll seemed to be as sweet as the plain shortcake sponge. More like a traditional English Swiss roll with more sponge than cream, the wavy strands of chocolate chantily and melt-in-your-mouth Nama chocolate squares became the target of my fork. I wish there was more intense cacao notes in this cake.

 
But out of the five cakes I've had during this sitting, my favourite was the Matcha Mont Blanc on Sesame Chestnut Roll and the Luna Wrap. Some might feel that the matcha wasn't concentrated enough but I thought it was one of the better matcha-incorporated cakes in SG. But the highlight is not the mountain of matcha cream, but the greyish roll that has the potential to stand as one good dessert itself.

 


Perhaps inspired by the crescent shaped moon (Luna), the so-named omelette sponge wrap looked so deceivingly dull but one will be greatly humbled by its taste and texture. Pillowy and fragrant with egg aroma, the sponge encases caramel sauce, caramel whipped cream and bananas as if they were delicate babies.

Consistent quality cakes at no more than $6. This is going to be my regular to-go place for Japanese cakes.

 
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 4  |  
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 3  |  
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 3  |  
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 3  |  
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 4

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More than Just Black Pig Ramen Smile Apr 19, 2015   
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Categories : Japanese

It's not as cheap as Waraku but it promises better quality and wider variety of dishes than similar family restaurants such as Ootoya. Having been to this place for Nth times, the food is still as delicious as I remember. For full review and pics, visit www.dairycream.blogspot.com
The 黒豚トリフチャーハン Black Pig Truffled Fried Rice ($18.80) has a relatively starchy texture compared to usual Chinese fried rice as Japanese short-grained pearl rice is used. Perfumed with the umami fragrance in a good way that complemented the flavors of the pork, this ugly but tasty dish is a rare gem amidst the zenith of wayward uses of truffle these days.

 

 

 
 
Spending per head: Approximately $30(Dinner)

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

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Mod-Sin Cuisine with Potential OK Apr 01, 2015   
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Categories : Asian Variety | Singaporean Western | Restaurant | Desserts and Cakes

Lots of creative innovation is going on at the Quarters that has opened barely for less than 6 months since September 2014. The cooking might need to be more consistent but there is plenty of room to play with in the area of mod-Sin cuisine. Full review and pics on www.dairycream.blogspot.com
I thought the names of the Mains such as The Last Samurai, Raffles Gaga or Majie Indulgence were pretty creative but the cooking had its high and low points. The Great Escapade ($18.80 , above pic) is the most memorable mains that day; the pan-fried barramundi Lemongrass infused with ginger flower. The Majie Indulgence ($18) would be another successful example of fusion dish if the base was less sweet. I preferred a more robust spice kick.

Instead of the usual dory fillet, Leatherjacket fish was used for the Raffles Gaga ($16) but doughy fried batter and rubbery texture of the fish did not invite a standing ovation. But yes, the Curry Lime Tartar is so good it should also be sold in jars. Of the desserts, the Duriancanboleh ($7) is a Must Try for durian lovers; smooth pungent and creamy, the custard is not too sweet either.

 

 

 
 
Dining Offers: 試食活動


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

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