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Jellylovesfood
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Categories : Fusion | Multi-Cuisine | Hotel | Buffet


[Street 50 Restaurant & Bar]
First impression of Street 50 restaurant was cosy, elegance, with dark colored furniture used throughout the whole space. Quiet environment with mostly tourists dining here, it would be a perfect venue for meals without much disturbance.
This upcoming Christmas and New Year, Street 50 restaurant had come up with festive buffet for you guys to enjoy great food at affordable prices.
(1) Salmon Carpaccio with Corriander and Pinenut Vinaigrette
Festive Buffet

Festive Buffet

 
- Love the start off with salmon carpaccio. Salmon was fresh and pairs well with the zesty pinenut vinaigrette dressing. I took my share in 1 whole bite and enjoyed the corriander leaves fragrance bursting in my mouth when chewed.
(2) Smoked Oyster & Crab cake
Festive Buffet Menu

Festive Buffet Menu

 
Festive Buffet Menu

Festive Buffet Menu

 
- Crispy breaded batter wrapped with lotsa fresh crabmeat and smoked oysters. Smoked oysters was cleverly added in to provide the overall saltiness. Sauce drizzled on top was sambal chilli with pineapple bits. A unique combi to provide some asian touch to this dish. The best dish of the night.
(3) Bay scallop with Warm Tomato Essence
Festive Buffet Menu

Festive Buffet Menu

 
- Tomato essence was too overpowering in this dish. I could only taste the sourness of tomato and not the sweetness of the scallop. Radish shreds were paired together to give that extra crunch.
(4) Seafood Paella
Festive Buffet Menu

Festive Buffet Menu

 
Festive Buffet Menu

Festive Buffet Menu

 
- A beautifully crafted bowl of paella filled with fresh prawns, squids, white clams, scallops, mussels, tomatoes and olives. Pretty appearance but tasted otherwise. Spanish rice texture was mushy and tasted bland. Seafood were overly cooked and turned out dry, especially the squids which were tough to chew.
(5) Black Pepper Alaska Crab Claw with Gingko Nut
Festive Buffet Menu

Festive Buffet Menu

 
- You heard it right! Alaskaaaaa crab claws at Street 50 festive buffet spread! The spicy peppery sauce made me kept going for more, it's never enough. The flesh were firm, although slight salty but I still love them. Kitchen staff were also sweet enough to pre-slit the claws for our easy consumption. Chef's idea of adding gingko nuts to this dish was just to add a little Asian twist to it. But was it necessary, opinions differ.
[Optional] Take the Spanish rice with this black pepper sauce, it's yum!
(6) Smoked Tandoori Turkey Breast
Festive Buffet Menu

Festive Buffet Menu

 
Festive Buffet Menu

Festive Buffet Menu

 
- What's Christmas without turkey? This big sharing portion was enough to go round our table twice. Meat was soft but slight dry, common when comes to breast meat. Two different sauces were served: Cucumber Corriander and Pineapple Sweet chilli. Personally I preferred the cucumber corriander sauce but corriander can be heavier. The sweet chilli sauce was just common.
(7) Crepe Suzette
Festive Buffet Menu

Festive Buffet Menu

 
Festive Buffet Menu

Festive Buffet Menu

 
- A french dessert with a very nice tangy aroma when served. Crepes were soaked in a sweet caramelized tangerine sauce topped with a slice of the fruit. Crepe was too chewy for my liking, felt like eating our chinese "min jiang kueh" but it does works well with this citrus sauce. Definitely a sweetness overloading dessert.
There were other highlights at this buffet such as Roasted boneless lamb leg, Crayfish printanier, Baked prawns with red current and ginger compote, Blue mussels bourguignon, Christmas log cake and many more. So what are you waiting for? Book your seats now.
"Bejewelled Christmas By The Bay"
Festive Buffet Promotion Period:
- 24 & 31 Dec '15
$68++ Per Adult
$32++ Per Child (6-12yrs)
- 25 & 26 Dec '15, 1 & 2 Jan '16
$58++ Per Adult
$28++ Per Child (6-12yrs)
Maybank credit cardholders enjoy 1 dines free with 2 paying adults privilege.
Street 50 Restaurant and Bar
Bay Hotel Singapore
50 Telok Blangah Road
Singapore 098828
Dining reservations: +65 68186681
www.bayhotelsingapore.com
 
Other Ratings:
Taste
 3  |  
Environment
 4  |  
Service
 4  |  
Clean
 4  |  
Price
 4

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Chicken Up Smile Dec 10, 2015   
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Categories : Korean | Korean Fried Chicken

[Chicken Up]
Chicken up started their chicken journey in year 2010, introducing casual Korean dining to the world with modern fusion Korean cuisines. From their first outlet at Tanjong Pagar, now they have expanded to 07 branches islandwide, at Tampines, Jurong East, Buangkok, Bugis, Dover & Parkway Parade respectively.

 
It was my visit to Chicken Up and was at Parkway Parade branch. The restaurant itself was cosy, lit by dim yellow lights. Colour-painted wooden furniture were used throughout the whole space and i love the many bottles of preserved fruits on their cupboard display.
We went in a group of 13 and tried out the following 11 items.
(1) Pineapple Soju $30

 
- Comes in a whole pineapple, the presentation was pretty indeed! Fresh pineapple fruit was blended into juice, thereafter mixed in with half a bottle of Jinro soju and ice cubes. First sip was sweet, followed by slight bitterness and pineapple pulp at the end of my drink. My first unique experience with soju.
(2) Makguksu $12

 
- A big bowl of salad filled with cold buckwheat noodles, cabbage slaw, shredded carrots, cucumber, seaweed, sprinkled with lotsa sesame seeds and topped with a half hard boiled egg. You have to mix and toss everything together to get the best taste. Buckwheat noodles was quite al dente, firmness still there when bite and the shredded veggies gave us that additional crunch. Dressing was sourish, mild spicy, with elements of yellow mustard, Korea chilli and vinegar.
(3) Topokki with Cheese and Seafood $20

 
- A hearty bowl of soup filled with fresh seafood such as mussels, scallops, squids, prawns, together with Korean rice cake Topokki, glass noodles and shredded cheese. Although the gochu jang (chilli paste) used for this soup was spicy but due to the generosity of seafood portion given, you could still taste the seafood sweetness in the broth despite the spiciness.
Topokki was very soft and chewy, I ate it with the melted cheese and it was yummy! Glass noodles was savoury too as they soaked up most of the soup.
(4) Ganjang Chicken Wings $12

 
- Per portion comes in 4pcs, served in a basket, this Ganjang chicken wings was Chicken Up's bestseller. These wings were big and juicy, deep fried till crispy then dipped in Chicken Up's special soya sauce blend. The soya sauce aroma was fragrant. Although the seasonings was slight salty for me but it's definitely a great choice to flush down with beer!
(5) Yangnyum Chicken Wings $12 {4pcs}

 
- Other than coated with Korean sweet chilli sauce, texture for these wings were no difference from the Ganjang's. Portion was the same too. The overall taste were more sweet than spicy, no wow factor, I've tasted better ones elsewhere.
(6) Bulgogi Fries $18

 
- A basket of crispy unsalted fries, covered with generous portion of thinly sliced beef, topped with mayonnaise dressing then sprinkled with spring onions and raw onion bits. This combination was delicious. Bulgogi were well marinated with soya sauce and cooked till perfection, they brighten up the lives of the plain fries.
(7) Kimchi Fries $18

 
- Femented Kimchi with fries didn't really work for me. I rather have them seperately. The taste was like having chinese fermented beancurd with potato. We have different opinions across the table so it's a either you "Love it" or "Hate it" snacks.
(8) Haemul Pajeon $18

 
- This plate of seafood pancake was one of my favourite dish for the night. It comes in 4 cut squares served with their secret recipe chilli sauce dip. With squid, shrimps, bell peppers, chives mixed with Korean batter mix plus beef seasonings, they were pan fried till crisp on the outside but remained soft moist texture inside. Each mouthful was filled with fragrance from the chives, crunch from the shrimps and mild spiciness from the chilli dip. The pancakes tasted good alone without sauce, I couldn't stop my fork from getting another piece.
(9) Ugly Tang Stew $30

 
- "Army stew" I would call it, a small pot filled chicken broth, accompanied by pork belly, luncheon meat, sausages, topokki, baked beans, enoki, spring onions, noodle, macaroni, cheese slices and a ball of Korean chilli paste. A common yet tummy-warming dish, great to have it on a cold day. I quite like Chicken Up's version because it was more spicy, their chilli paste was good! This army stew portion wasn't very big, although it says for 2 pax but may not be enough if you guys were big eaters.
(10) Jabchae $14

 
- Another of my love, this plate of glass noodles won over my heart. Stir-fried with carrots, chives in special blend of soya sauce plus beef seasonings, these glass noodles were so flavourful and springy. Looks ugly but tastes great. Never judge a dish by its colour! Hahahaha!
(11) Watermelon Soju Shell $38

 
- After all the heavy dishes, we ended our meal with this watermelon soju. So chilled and refreshing, with bits of watermelon flesh in it, I want MORE!

Verdict: A great place to chill at for after-work gatherings or birthdays, not really suitable for teenagers/ youngsters because it was too pricey for them to afford. Food quality was pretty good and majority portion great for sharing. Their strengths were in their special blend soya sauce and spicy chilli paste, I will come back for other dishes and bingsu when I have more budget on hand smile

Chicken Up
-Parkway Parade Branch-
#01-10 Parkway Parade Shopping Mall
80 Marine Parade Road
Singapore 449269
Tel: 63480460
More info at http://www.chicken-up.com
 

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

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Categories : Hotel | Buffet

This year, Intercontinental Hotels Group (IHG) collaborates with some renowned chefs to start a culinary journey of specially crafted creations for diners around Asia.
These specialties by IHG Ambassadors will be featured at all intercontinental and Crowne Plaza Hotels/resorts in Asia, Middle East and Africa.
In Singapore, diners whose interested in this culinary journey have a choice of 2 courses meal at S$35++ or 3 courses meal at $45++ per pax. If you like some alcohol to go along with your meals, you could order chef's favourite cocktails at S$15 each or selected wines at S$15 a glass/ S$80 a bottle. It's my honour to enjoy the 3 courses meal at Hotel Holiday Inn Singapore Atrium along Outram road. We chose Chef Vikas Khanna's Indian cuisine and Chef Sam Leong's Chinese cuisine.
Chef Vikas Khanna creations:
Appetizers
(1) Tandoori Malai Chicken

 

 
- Chicken were prepared in small chunks, about 2" each piece and torched on the surface to get that additional char, smokey taste. Meat was well marinated with tandoori but texture abit dry, maybe because it's breast meat. Take the chicken with the mint chutney and pickled onions, not only it helped to reduce some of the dryness, it also brings your tongue to another level of your palate.
Main
(2) Chicken Tikka Masala

 
- Personally, I love Indian dishes. I love how the many different spices were prepared to create a curry dish that carries a strong taste and delightful aroma. But this chicken tikka masala dish we had smells fragrant yet taste wasn't what I expected. Presence of masala and turmeric was strong and distinctive but this dish lacks spiciness. There wasn't any naan or prata to go with also. The oven baked vine tomatoes paired with this masala chicken were so sweet, overall causes this dish to taste sweet rather than savoury. This dish wasn't bad after all but still I preferred a spicier version to this.
Dessert
(3) Masala Chai Brulee

 

 
- Creme brulee I tried a lot but with indian spices, this was the first. The appearance was ordinary and without torching on the surface therefore not impressed. It was served cold, with cracklines, seemed to be fridged for too long, not freshly made. Texture was slight coarse, not smooth nor creamy. Chai taste was mild and had a peppery aftertaste after consuming. Felt weird on my tastebuds but it was a new experience.
Chef Sam Leong creations:
Appetizers
(1) Signature Wasabi Prawns

 

 
- Whole prawns were de-shelled and deep fried to golden brown, then tossed with creamy wasabi mayo sauce. The batter coating the prawns was very crispy, prawns were flesh and crunchy. Wasabi ratio was little therefore didn't make me tear. The mango salsa that came with this dish tasted like Thai sweet chilli dip. Slight spicy and zesty, together with the sweet mango cubes, it was awesome.
Main
(2) Pan-seared Lamb Chop

 

 
- Marinated with lemongrass, the natural citrus flavour was cleverly used in this dish to cover the lamb stench that I hated most. Meat was well marinated, tender and pan seared to perfection. No complains, we really enjoyed this course.
Dessert
(3) Mango Pudding

 
- Served chilled from a jar, it looked rather unprofessional for a dessert by renowned chef. Texture was firm, like those Japanese konnyaku jelly and mango taste not distinctive. Overall tasted more milky than fruity. Mixed berries were laid on top of dessert but I felt that it would be more appropriate if fresh mango fruits were used.
Verdict: Overall dining experience at this IHG Culinary Journey was pleasant. If I were to compare between the two chefs, my personal opinions were Chef Sam Leong's dishes flares better than Chef Vikas Khanna's Indian recipes. I'm more impressed with the chinese cuisine. And priced at $45 per pax for a 3 course meal, it's was quite affordable too.
As for the service at Atrium restaurant, it was good too. All staff on duty were very polite and attentive. Atrium restaurant do serves ala carte dishes and bbq buffet on weekends, do try them out.
 
Other Ratings:
Taste
 3  |  
Environment
 4  |  
Service
 5  |  
Clean
 5  |  
Price
 4

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Purple Sage Christmas Buffet OK Dec 04, 2015   
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Categories : Buffet

[Purple Sage ]
A hosted dinner organized by Purple Sage Group , together with local foodies/ bloggers, to try out Purple Sage catering latest festive season menu at ifly Singapore, Sky Garden.
Purple Sage, 1 of the leading caterer in Singapore, has been in the market for more than 15 years. After they were awarded with halal certification in year 1999, their growth was rapid and from a used-to-be a small factory till today's large factory at Pandan loop. Determined to keep up with their 3 important values: "Prestige", "Perfection" and "Passion" so as to give their customers their best food quality and service with 100% passion put in.
The menu we tasted today was called "A taste of Christmas" (website states "Festive Tidings") Per pax is $38, min 30pax to order.
For appetizers, we have:
(1) Seafood Salad

 
- River Prawn, Mussel, Squid, Dutch Cucumber, Tomato and Spanish onions tossed with Dill & Calamansi Dressing. An eye-catching starter with all the vibrant colours. The seafood were fresh and squid not overly cooked. Together with the sourish zesty dressing, it increased my appetite for more food.
(2) Insalata Di Asparagus

 
- Romaine, Walnut, Cranberry and Asparagus accompanied with Fruity Dressing. I love my salad with walnuts and asparagus as they increases the crunchiness of my greens. Dried cranberries adds on to the overall sweetness and its antioxidants too. The homemade fruity dressing tastes very interesting, like a combi of mixed berries with caesar sauce. Nice aroma and not too sweet.
(3) Asparagus and Chestnut Volute with Cream Fraiche

 
- This soup was smooth and creamy but a little too bland for me. Each mouthful filled with asparagus and chestnut bits, how I wished there were toasted baguette or croutons to go along. Take it pipin' hot as its a great tummy-warming starters.
For main dishes, we have:
(4) Steamed Saffron Rice with Raisins and Almonds

 
- This rice tastes rather plain on its own and I could only taste the raisins. Almond flakes already lose its crispiness when we dig in..
(5) Baked Turkey Breast with Cajun Spice accompanied with Cranberry sauce

 
- Turkey breast were well marinated on the skin and very thinly sliced for easy consumption. Texture was firm and slight dryness was common for turkey breast. Dip with the cranberry sauce to give that additional kick to your white meat.
(6) Roasted Potato with Pesto Sauce

 
- These mini potatoes were nicely roasted with slight crisp on the skin while keeping the flesh soft and moist on the inside. Pesto sauce on the other hand wasn't really distinctive, I almost can't feel the existence.
(7) Roasted Australian Chill Striploin accompanied with Whiskey Peppercorn Sauce

 
- Probably because beef were covered too long in warmer, they seemed to be overly-cooked. Fortunately it was sliced thinly otherwise it would taste even more tough and chewy. Whiskey peppercorn sauce did worked well with the red meat. The alcoholic sauce smells good and peppercorn taste not too overwhelming.
(8) Vichy Baby Carrots and Broccoli tossed with first pressed Olive oil, Parsley and Pine nuts

 
- I find this tray the most cheery dish among all other dishes. The orange and green veggies were so pretty. I love the natural sweetness found in these french carrots. Broccoli were done well too, not over-cooked and slight crunchiness still remains at the stem portion.
(9) Oven baked Atlantic Salmon glazed with Red Miso and Furikake cereals
- The salmon were already soggy when we had it, all slices were clumped together. Like the beef, salmon were covered in the warmer for too long, the cereals' batter coated outside the salmon were wet and soft. Red miso marinades were also too salty. It's not a pleasant dish to consume.
For desserts, we are served with:
(10) Purple Sage Christmas  logcake

 
- Without any complicated design or cream frostings, this Purple Sage log cake was only covered in a layer of purple glazed. Seems to be telling us "Simplicity is Elegance". Inside is chocolate mousse with cherries, sandwiched between layers of vanilla sponge cake. It's fluffy, soft and surprisingly not too sweet.
(11) Homemade Chocolate Mousse with Sangria Wild Berries

 
- A very beautifully crafted plate of desserts filled with many elements that I love. Can you believe they're serving this at buffet? Wow! The chocolate gelato was creamy and the cookies crumbs gave the crunch. The sourish wild berries neutrals the sweetness of the whole dessert and trust me, it's really good!

 

 
Verdict: This whole dining experience was pleasant. Although not all dishes were fantastic but for buffet catering, the taste were considered above average. The table setup for the whole event were great too.
Do give Purple Sage a call if you're planning for any festive parties. Quote "A taste of Christmas" to get 10% off for Roasted Traditional Turkey and/or Purple Sage Christmas Logcake.
Purple Sage Group Pte Ltd
157 Pandan Loop
Singapore 128355
Tel: 6396 6990
Find out more information at:
http://www.purplesage.com.sg/christmas-menu
 
Dining Offers: 試食活動


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

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BaliThai OK Dec 02, 2015   
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Categories : Thai | Indonesian | Vegetarian | Halal

[ BaliThai ]
It's been some time since I last visited Bali Thai restaurant so decided to meet my gal friend for lunch at Bali Thai Seletar Mall.
This branch space was very big and spacious, can easily cater 100 customers. Whole restaurant was also nicely furnished with displays related to taste of Thailand.
We skipped the lunch sets and ordered ala carte dishes instead.

 
(1) Minced Chicken Stuffed Wings $3.50each
- These wings were crispy on the outside, the chicken meat inside were firm. A pity the taste was too bland otherwise it will be a great appetizer to start with. Take with the Thai sweet chilli dip provided, it'll help.

 
(2) Glass Noodles with Seafood Green Curry $11.80
- When the food was served, the appearance itself already turned me off. Initially I thought the glass noodles will be swimming in a pool of curry but it turned out to be the drier version. Coconut content was too heavy, too gelat to finish the whole portion. And this pitiful "seafood" version has none other than 3 tiny prawns with lots of uncooked eggplant slices. I only finished 1/4 plate.
(3) Phad Thai with Grilled Chicken $10.80

 
- Phad Thai flares a lot better than the previous dish. The grilled chicken thigh was well marinated. Meat was flavourful, texture was tender and not oily. Noodles were nicely done too. Texture was right for me, not too dry and they didn't clump together too.
Verdict: Food standards of Bali Thai seems to deteriorate over the years. I remember it wasn't this bad the last time I visited, or was it only this outlet? Manager on duty did came over to ask me why I left most of the glass noodles untouched, but after my explanation, her reactive was just a word of "orh". This type of service really has to improve. With only a few tables occupied during lunch hours in such a spacious restaurant, it's really unsightly. Hopefully the next time I drop by, there will be surprises.
BaliThai Restaurant
The Seletar Mall
33 Sengkang West Ave
Singapore 797653
Open daily
10am to 10pm
 
Spending per head: Approximately $18

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

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