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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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X'mas Feast 2014 Smile Dec 18, 2014   
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Categories : Multi-Cuisine | Hotel | Buffet

 
Full review and pics: http://dairycream.blogspot.sg/2014/12/the-square-novotel-xmas-feast-2014.html
Instead of roasted turkeys or hams, why not have some finger-licking good crabs at The Square? Located at the 7th floor of Novotel hotel, this international buffet restaurant is known for its delicious crabs and diverse Asian cuisine.

 
Besides the usual Black Pepper or Singapore Chilli crabs, the Indonesia Chilli crabs are worth a try as the sauce is piquant and tangy. I have not yet tried the authentic version but I love this more than our local chilly crabs as they held a more robust spice identity.Staples of the festive menu includes the roasted turkey But it seemed like the strength lie in the pastas or risottos.

 
The Chicken Cheese Risotto was wonderfully dense, sticky and creamy, with a intensely savoury taste thanks to the liberal hand with cheese.

How could one feast without festive desserts? Skip the dry festive breads such as Stollen, Pannetone and fruit cake, and just head straight for the Christmas logcakes. The Chocolate logcake and Vanilla Swiss Roll might not be glamorously decorated but the sponge were exceptionally feather light and soft, a model example that illustrated the idea of simplicity at its best. Incredibly moist and fudgy, the Chocolate brownie cube is also another unexpected gem not to be missed. Riding on the wave of rainbow cakes, the Square has also included a retro-style rainbow cake topped with rainbow Chocolate chips. With a moderately moist sponge and light cream cheese frosting, this may not fall in the elite category but still better than most mediocre ones in Singapore.

There are also assorted mousse shooters, bread and butter pudding, ice cream but nothing could ever beat the dessert made with King of fruit--Durian. Richened with coconut milk and gula melaka, the indulgent D24 durian pengat is so lusciously creamy and sweet that it could make your heart skip a beat at the initial mouthful. These would make some lovely spread on hot toasts.

 
 
Spending per head: Approximately $65(Dinner)

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Categories : Multi-Cuisine | Hotel | Buffet

 
Start the season countdown at Crowne Plaza Changi Airport with its hearty festive takeaways and delicious Christmas feasts at Azur Restaurant. The highlight of the yuletide dinner is none other than the Festive Baked Turkey with Angelica Root ($ 165 +), a unique creation by Chef Andrew who likes to infuse an oriental touch to Western cuisine and vice versa.

 
Rubbed with Angelica Root powder, this massive 5-kg turkey is probably the most nourishing version I've ever had. Cross pollinated with ingredients such as sweet corns, preserved Mei Cai and Chinese blood sausage, this golden fat bird tastes even more marvelous than many classic roasts here. Moist, succulent and not overly seasoned, the white meat is enlivened with sweet cranberry-orange marmalade sauce.

 
Fusion cooking here never quite lapsed into outlandishness as the Sweet Potato Marshmallow Gratin proved another experimental success. The melted marshmallow coated the soft, mushy sweet potatoes with a pleasant sticky sweetness without making the overall dish too sugary. I thought this serves as an ideal pre-dessert, dessert or even a warm starter for the buffet.

 
The Yuzu log cake ($62++) is composed on a smooth buttery Varlhona Dulce mousse which tasted unexpectedly light since it was inspired from milk jam, but I am contented with the sweetness and the subtly bitter yuzu gelee. Nonetheless, the hazelnut dacquoise was in a bit of excess compared to the thin feuilettine rested atop that delivered very little crunch.
Full review and pics: http://dairycream.blogspot.sg/2014/12/crowne-plaza-changi-airport-festive.html

 

 
 
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Categories : Bars/Lounges | Restaurant | Desserts and Cakes | Pasta | Seafood | Chinese Soup | Steaks and Grills | Salads

 
For full review and pics: http://dairycream.blogspot.sg/2014/11/medz-christmas-sg-2014-rainbow-log-cake.html

I never hold any good impression of rainbow cakes but I must confessed Medz's version is so far the best rainbow cake I have. Shaped in a rectangular form, the 1.2kg festive rainbow cake ($46.90++)distinguishes itself from the mediocre ones with the superbly moist sponge layers constituted of fine-textured particles, a far cry from those dry stale versions with big pockets.

Thankfully, they did not take the shortcut of drenching the layers with too much sugar syrup or clogged it with too much distasteful buttercream. 

Staying rooted in tradition, there is also the Chocolate Yule Log Cake ($43.90++).This 100% Callebaut dark chocolate would be a decadent, perfect classic treat if the chocolate pearls enrobed in the chocolate cream had not lost the desired crunch.

 
The savoury selection of Medz "Warm Gifts from the Heart" Christmas menu includes the Mediterranean Spice Infused Whole Turkey ($118) which is on par with the rising quality of christmas turkeys in recent years. However, it was challenging to identify any spice redolence or tackle the sinewy Foie Gras and Chestnut Stuffing......

 

 
 
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Categories : Singaporean | Hotel | Restaurant | Halal | Buffet

If you think that Sichuan noodles is all about spicy minced meat paste on top of dry dan-dan noodles, then you got to try the authentic version at Chinese kitchen of halal-certified buffet restaurant Straits Kitchen. Chef Patrick Pan from Xi-an, China celebrates the culinary heritage of his roots by introducing two types of Sichuan noodles that would definitely transform the stereotypical image of Sichuan cuisine.
Full review and pics: http://dairycream.blogspot.sg/2014/11/sichuan-noodles-at-straits-kitchen-till.html
Taking a subtle approach to the dan dan mian, Chef Pan whips out a soupy version that is blended with peanut paste which gives it a very pleasant aroma. Dip the spoon into the sea of the reddish broth without the wavy noodles and one will haul up a mound of dried peppercorn, sesame seeds, spring onions--all the necessary ingredients that makes this bowl particularly rich and flavour duck.
Meanwhile, I was fully impressed by how Chef Pan managed to allow the flavors of the components; cumin, star anise, homemade Sichuan Chilli oil, peppercorns, Japanese leeks and Chinese parsley to shine through without overpowering one another. I would have slurped down the two bowls of MSG-free broth if there weren't so many other temptations around at the buffet. ......

 

 

 

 

 

 

 

 

 
 
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Categories : American | Bars/Lounges | Restaurant | Steaks and Grills

 
This is not your Man vs Food show.

It's the Morgansfield's Christmas Platter ($149.90++) that contains more than enough meat to probably last an individual till the next Christmas. But the good thing is that you don't have to beat the clock to finish this; neither do you have to embark on a solo meat conquest as this can be shared theoretically with 4-5 pax, or realistically speaking, even 6 or more. Full review and pics: http://dairycream.blogspot.sg/2014/11/morganfields-christmas-feast-2014.html

 
Sourced from Spain, Morganfield's showpiece sticky bones have been updated with a seasonal festive touch by tempering it with some American Rogue Hazelnut Nectar. The result is a rich, shiny, dark brown caramelized glaze and the meat underneath has a lovely smoky quality.

The best part is the slighty charred crust that has such a smooth malty taste that keeps me nibbling on the crispy edges.Bathed in a reddish hue, the Cranberry Sticky Bones didn't taste as fruity as expected but the bits of cranberry sweetened the deal. The meat turned out to be more moist than the Hazelnut beer, with bits of fat tucked incongruently between layers.

I sometimes wonder why restaurants like to serve turkey and not the turkey drumsticks? These two massive Smoked Turkey legs, like a miniature monolith on the plate, has a great chewy texture that makes you want to gnaw all the way down, leaving the bone bare. But I was particularly drawn to the Ham as the mildly sweet juicy honey glaze makes the meat even more appealing to the tastebuds.

There was plenty more to discover on the plate with four beautiful bouncy sausages that reclined lazily on each other. Spicy Italian, Cheese, German Pork, each has a character on its own but the Cheese sausage grabbed the attention with delectably gooey cheese spurting out at the instant cut of the knife. White Xmas Sangria $16.90++ & Red X'mas Cooler $8.90++

 
Non-carnivores need not avert your eyes from the plate as there are plenty of greens to balance the plate; soft caramelized onions, steamed carrots, long beans, roasted potato. The Signature cornbread, a crumbly sweet corn muffin with crusty top, fully qualifies as a delicious pre-dessert snack or maybe even as a dessert for some.

 
Add another $9.90 to round off your meal with a Peach Cobbler. Buried beneath a snowball of vanilla ice cream, the mushy cooked-down summer fruits fortified by the buttery crumbs were high in sugar concentration but sometimes desired after an intensely meaty course.Besides the Christmas platter, there is the assorted basket of tender popcorn pork, bratwurst sausages and the beer-candied bacon ($15.90++). The latter tastes exactly like the Chinese bak kwa and makes such moreish bites that one may contemplate ordering just a plate of that for $8.90.

Christmas or not, there is always good reason to come for Morganfield's honest-to-goodness sticky bones because the quality still stays consistent as my previous visit. And, my nostrils confirmed this as soon as the meat platter made its entrance on the table, it’s great.Full review and pics: http://dairycream.blogspot.sg/2014/11/morganfields-christmas-feast-2014.html
 
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