Showing 1 to 5 of 325 Reviews in Singapore
Located just outside Outram Park MRT Station Exit H, the 1-month old Grand Mandarin Restaurant is already making waves in the Chinese Zi Char fine dining scene for its beautifully presented dishes, professional and discreet service, absolutely tasty food made with fresh premium ingredients, and posh ambience.
Grand Mandarin Restaurant Exterior
I will flat out admit that dining at Grand Mandarin Restaurant is probably the best meal I've had in 2014, and likely among the top / best meals I've ever had in my life!
Ambience at Grand Mandarin Restaurant impresses the minute you step in. High ceilings adorned with elegant, modern chandeliers, flanked by jet black walls with gold trim and glossy surfaces exude sophistication and elegance. Tableware is the finest, clean white porcelain, with jet black chopsticks adorned with gold trim. The posh interior is fitting, as the owners tell us that they've engaged the same designer who conceptualised the St. Regis Singapore. Very impressive, makes you feel like you should be in a suit / formal wear just to dine here!
Grand Mandarin Restaurant Interior
Service at Grand Mandarin Restaurant is impeccable. Staff are well trained and professional, knowledgable when asked about items, and serving and clearing tables rather discreetly. Greetings were offered upon entry into Grand Mandarin Restaurant, as were farewells when we left. I also like that they served wine in the manner of a fine dining Western restaurant, first showing it to the host, then pouring a sample for taste.
Overall, the food at Grand Mandarin Restaurant is delicious, presented as a work of art, with portion sizes suitable for one. Fresh, premium quality ingredients are used in the making of each dish, and the owners tell us the head chef was specifically headhunted by them for his vast experience in Chinese Zi Char fine dining, and has worked in various restaurants and hotels throughout the Asia region.
XO Sauce Pork Neck With Crystal Vermicelli
As befitting the fine dining quality, average prices at Grand Mandarin Restaurant aren't cheap, and their diners tend to be upper-middle class, to the very rich. Budget about SGD $60 - $150 per person for a typical meal, and about SGD $200 - $300 per person for a meal with premium dishes, high-end seafood or fine wine.
I still dream about the Honey Glazed Barbecued Pork Loin (SGD $15) to this day, probably THE best char siew I've ever eaten! A soft, tender, succulent, and savoury piece of pork, with just a thin silver of fat. The exterior is roasted to perfection, not dry at all, without any red dye, just the deep, amber red colour of good roast. Each strip is dipped in honey for a touch of sweetness, then hand-torched, giving it a thin, crisp, candied coating. Out of this world taste, and I highly, highly recommend this!
Honey Glazed Barbecued Pork Loin
This modern fusion of East meets West combination in the Soya Poached Foie Gras With Twenty Years 'Shao Xin Hua Diao' Wine Jelly (SGD $24) is unique. The thick slice of foie gras / goose liver is soft, crumbling when bit / cut, with a hint of salty from the light soy sauce. The sweetness of the fresh rock melon cuts through the fattyness of the foie gras, complmenting it very well. The wine jelly adds a touch of whimsical, a fun, playful burst of freshness in the mouth, coating each bite with liquid sweetness.
Soya Poached Foie Gras With Twenty Years 'Shao Xin Hua Diao' Wine Jelly
The premium Double Boiled Sea Cucumber With American Ginseng And Mushroom In Chicken Consomme (SGD $68) is not what the faint of heart! A whole sea cucumber, in all its slug(y) glory, is served in a thin but flavourful chicken consomme soup / broth, along with a medium size shiitake mushroom. If the mushroom was tender and soft, the sea cucumber was more so, yielding easily to touch and cutting with a spoon. The Chinese Cantonese diners at the table loved it, and though I'm not a big fan of slug(y) things in my soup / broth, I thought this dish was still very good, and I finished it!
Double Boiled Sea Cucumber With American Ginseng And Mushroom In Chicken Consomme
Loved the presentation of the 3 Cups 'San Bei' Cod Fish With Spring Onion, Chili, And Thai Sweet Basil (SGD $40), so pretty! The actual cod fish itself was fresh, savoury and succulent, enhanced with the flavour of the soft shimeji mushrooms, ginger and spring onion sauce, and Thai sweet basil. Sadly, the pretty red basket made from flour, while adding the perfect aesthetic, is tasteless. Still, I highly recommend this dish for the fish and mushrooms alone!
3 Cups 'San Bei' Cod Fish With Spring Onion, Chili, And Thai Sweet Basil
An off-the-menu dessert, the Chilled Green Apple Jelly Served In Dragon Fruit (SGD $?) was absolutely outstanding, and got top marks from our group. This unique dessert is presented in a hollowed out dragon fruit, with some of the flesh in the middle scooped out to make room for the sweet apple jelly and garnishes of strawberry and blueberry. Scoop along the sides to get some of the dragon fruit, along with the apple jelly in each spoonful! I highly recommend it!
Chilled Green Apple Jelly Served In Dragon Fruit
Full Grand Mandarin Restaurant review here: http://ivanteh-runningman.blogspot.sg/2014/06/grand-mandarin-restaurant-tasting.html
Honey Glazed Barbecued Pork Loin,3 Cups 'San Bei' Cod Fish With Spring Onion Chili And Thai Sweet Basil,Chilled Green Apple Jelly Served In Dragon Fruit,Soya Poached Foie Gras With Twenty Years 'Shao Xin Hua Diao' Wine Jelly,Double Boiled Sea Cucumber With American Ginseng And Mushroom In Chicken Consomme,XO Sauce Pork Neck With Crystal Vermicelli
Table Wait Time: 1 minute(s)
Date of Visit: Jun 23, 2014
Spending per head: Approximately $80(Dinner)Other Ratings:
Since 2012, Fung Ding Hung Restaurant has been serving up tasty, yet healthy and nutritious Chinese Zi Char dishes. Located in the quiet Rendezvous Gallery beside Rendezvous Hotel in the Dhoby Ghaut area, Fung Ding Hung Restaurant is a true hidden find, as they do almost no advertising, relaying on business from their regulars and by word-of-mouth.
Fung Ding Hung Restaurant has a very small, limited floor space, but the management have turned it into a plush, luxurious dining destination. Imperial Chinese style decor with elegant touches are the theme here, and the huge plush chairs lend a touch of extravagance. Fung Ding Hung Restaurant sits less than 50 people though, but you sure did feel comfortable here, almost like royalty!
Fung Ding Hung Restaurant Layout
The service at Fung Ding Hung Restaurant is fantastic. As befitting its Chinese Zi Char fine dining status, Fung Ding Hung Restaurant staff are articulate, observant, efficient, and attentive. The senior staff / duty manager is well versed and knowledgeable about the menu, able to make recommendations and describe the ingredients / making of each dish. Drinks are topped up without request, and small amenities are provided without being asked.
The concept of food at Fung Ding Hung Restaurant is Chinese health and wellness, meaning dishes are prepared with fresh ingredients, often using Chinese herbs for flavour, and without the use of artificial ingredients. The team of 3 chefs in the kitchen ensure that each dish is prepared quickly, while still being high quality, great tasting, and beautifully presented.
Such premium quality is not without a price though, and Fung Ding Hung Restaurant lives up to its Chinese Zi Char fine dining status here as well. Budget about SGD $40 - $90 per person. Great for celebrating special occasions! I feel Fung Ding Hung Restaurant provides good value for money despite the steep prices though. Also, do note that Fung Ding Hung Restaurant does not offer ala-carte or individual dining, all dishes are part of a set menu for communal dining, though you can swap dishes around.
Stir Fried Egg White With Adenophora Stricta And Odoratum
The Steamed Sakura Chicken With Cordyceps Flower And Black Mushroom has a flavourful gravy / broth, piping hot and very comforting. The use of Chinese herbs, including cordyceps flower, and other vegetables like black mushroom and carrot made the taste complex. The steamed sakura chicken itself was very tender and flavourful, juicy and hot within.
Steamed Sakura Chicken With Cordyceps Flower And Black Mushroom
The Charcoal Beancurd Braised With Bamboo Fungus And Pine Mushrooms was an unusual dish. The beancurd itself is charcoal infused during production, lending a depth of flavour, but turning it a deep black colour. The accompanying vegetables including nai bai and pine mushrooms are very fresh and crisp, without being too firm or limp. The bamboo fungus lends an unusual spongy textural contrast.
Charcoal Beancurd Braised With Bamboo Fungus And Pine Mushrooms
The Deep Fried Black Sesame Rice Cake With Osmanthus Sugar dessert features a warm, black sesame paste and rice paste cake, coated outside with sesame seeds and topped with a floral osmanthus sugar. The desset has a firm, crunchy texture outside, while being soft and warm within, very satisfying and very tasty!
Deep Fried Black Sesame Rice Cake With Osmanthus Sugar
Full Fung Ding Hung Restaurant review here: http://ivanteh-runningman.blogspot.sg/2014/06/zi-char-fung-ding-hung-restaurant.html
Stir Fried Egg White With Adenophora Stricta And Odoratum,Steamed Sakura Chicken With Cordyceps Flower And Black Mushroom,Charcoal Beancurd Braised With Bamboo Fungus And Pine Mushrooms,Deep Fried Black Sesame Rice Cake With Osmanthus Sugar
Table Wait Time: 1 minute(s)
Date of Visit: Jun 13, 2014
Spending per head: Approximately $45(Dinner)Other Ratings:
Styled as a quick-service, casual eatery serving hearty and rustic French comfort food, Poulet has drawn in the crowds with its pleasing concept and affordable pricing. Poulet, which means Chicken in French, has grown since its was established in 2012, and now has several outlets islandwide in Singapore.
Ambience at Poulet is modern, contemporary French bistro style. Comfortable, wooden tables and classic elegant chairs adorn the typically tight layout and small floor space of each outlet. There isn't much decor, as the open concept of Poulet leaves little space to hang items, but the open kitchen provides a welcome distraction whilst waiting for your food.
Fortunately, you wouldn't have to wait long for food at Poulet. Service is quick and efficient, almost like clockwork, orders are taken and served fast. This owes no small part to the overlap of ingredients in many dishes, as the base sauce and / or vegetables turn up in many of their offerings. Staff at Poulet are friendly and welcoming, with good product knowledge, but don't expect to carry too much conversation with them, due to the near constant stream of customers dining here.
Food at Poulet is hearty and tasty, with each dish thoughfully presented and arranged beautifully. Prices per dish are relatively reasonable, and cheaper than most other French restaurants, at around SGD $10 for an appetizer / starter, around SGD $18 - $22 for a main dish, and around SGD $12 for a dessert. The majority of main dishes at Poulet are carbohydrate-free and rather light, you'll have to order the carbohydrates / starch (Mashed Potato, French Fries) separately as a side dish.
French Onion Soup
Country Side Mushroom Soup
Oxtail De Burguignon
Braise De Canard
Escargot De Bourgogne
For full review and more photos, please visit http://ivanteh-runningman.blogspot.sg/2013/09/poulet.html
Date of Visit: Sep 14, 2013
Spending per head: Approximately $32(Dinner)Other Ratings:
In Tokyo, Japan, the Yazaemon & Megumi Kaiten Sushi brand is reowned as being among the best maguro / bluefin tuna and sashimi wholesale suppliers and eateries. In July 2015, they partnered All Nippon Airways (ANA) Trading (which flies in the supplies), Komars Group, and local veteran restaurateur Mr Andrew Tan from Tomo F&B Pte Ltd, to open their 1st overseas foray, Maguro-Donya Miura-Misaki-Kou Sushi & Dining.
Ambience here resembles the traditional Japanese homes, with minimalist decor, and ample wooden furniture and panelling. Clean, simple lines, lit with warm lighting, an assortment of varying furniture to accomodate different customers depending on group size, as well as a brightly lit, open sushi / sashimi counter where you can watch as the 3 Japanese chefs prepare your orders. There is a sense of peaceful zen, a tranquil feeling when dining here, though I understand it can get somewhat noisy when it's crowded.
Maguro-Donya Miura-Misaki-Kou Sushi & Dining Exterior
Service here befits a fine dining establishment. Heading up the team is former lecturer turned restaurant manager David Lim, a friendly and knowledgable gentlemen who spent time in Tokyo, Japan, learning all about sashimi. The other staff obviously aren't as knowledgable, but are still professional and friendly. Orders are fulfilled quickly, and empty / dirty tables are also cleared efficiently. You can also converse with the 3 Japanese chefs if you sit at the counter.
Maguro-Donya Miura-Misaki-Kou Sushi & Dining Interior
Food here is all about the freshest, premium cuts of sashimi, and excellent quality sushi. To ensure the same level of freshness and quality as their other restaurants in Tokyo, Japan, the freshly caught fish are prepared using shinkeijime, a technique which stops lactic acid from developing, and immediately kept deep frozen in -60°C. Even their premium Hokkaido rice in their sushi is treated with such great care, when prepared, the Japanese chefs use a deliberate diagonal cutting technique which allows air to circulate through the rice, giving it a nice softness without it becoming mushy or clumpy. Each dish is absolutely fresh and tasty! And due to the strong partnership, prices are kept affordable, and cater to all market segments, from SGD $18 - $300 or more. Generally, budget about SGD $50 for a decent meal here, without drinks.
David Lim, Souki Watanabe, Shuji Sawada, Takuya Matsumoto
The 3 Cuts Of Hon Maguro / Bluefin Tuna - Akami / Top Loin, Chutoro / Bottom Loin, Otoro / Belly (SGD $38 Per Portion) is the star dish here. The maguro / bluefin tuna flesh of this 'Wagyu of Fish' is so naturally sweet, clean, and fresh, that I encourage eating it only with a small dab of Wasabi and a light touch of soy sauce, which has been flavoured with katsuobushi / bonito. The deep red Akami / Top Loin is the leanest, meatiest cut, with the most firm texture, savoury sweet with a light bitterness. The medium pink Chutoro / Bottom Loin has a fatty, velvety texture, with a more pronounced savoury sweet flavour. The most luxurious cut is the light pink Otoro / Belly, incredibly soft and tender, with a sweet, pleasant oily taste, super sublime! A portion (2 - 3 slices) of Otoro / Belly elsewhere can cost anywhere between SGD $20 - $40, so it's a testament to the buying power of the Eat At Seven group that the prices here are so cheap!
3 Cuts Of Hon Maguro / Bluefin Tuna - Akami / Top Loin, Chutoro / Bottom Loin, Otoro / Belly
Hon Maguro / Bluefin Tuna - Akami / Top Loin
Hon Maguro / Bluefin Tuna - Chutoro / Bottom Loin
Was very pleased with the Kaisen Don / Seafood Sashimi Rice Bowl (SGD $17), with its 7 different varieties of seafood sashimi, sliced over that excellent sushi rice. Featuring 1 slice of anago / saltwater eel (sweeter and softer than unagi / freshwater eel), 1 slice of aori ika / big fin reef squid, 1 slice of sake / salmon, 1 slice of maguro / bluefin tuna - akami / top loin, 2 slices of botan ebi / jumbo Hokkaido shrimp / prawn, 1 slice of hotate / scallop, and 1 slice of hamachi / yellowtail fish. Delicious!
Kaisen Don / Seafood Sashimi Rice Bowl
Full Maguro-Donya Miura-Misaki-Kou Sushi & Dining review here: http://ivanteh-runningman.blogspot.sg/2015/11/maguro-donya-miura-misaki-kou-sushi.html
Table Wait Time: 1 minute(s)
Date of Visit: Nov 16, 2015
Spending per head: Approximately $50(Dinner)Other Ratings:
Inspired by her travels around Europe, food science and business administration graduate Ms. Chang Weng Lok jumped at the chance to open her own restaurant. With the support of her family (mom and dad both help out in the restaurant), Ms. Chang opened her modern European fine dining restaurant, Queen's Garden, in August 2014.
Ambience at Queen's Garden has a serene tranquility, exuding old-world charm. Located at the lobby of the boutique style Raintr33 Hotel, in a restored colonial building along the quiet Hendon Road, the decor at Queen's Garden evokes the sense of a rustic countryside, with faux stone walls, pictures of long winding roads, and floral greenery framing the doorways.
Yet, Queen's Garden also has elements that lend an air of colonial elegance, with its crystal chandeliers, dark wooden furniture, and gleaming cutlery. Tables are sturdy and spacious enough for several dishes, but the small floor space means a slightly tight layout, and trapped noise from conversations. The serene al fresco dining area is lovely though, especially during dusk.
Queen's Garden Exterior
Service at Queen's Garden is welcoming and homely. The Chang family runs the place, and extends their distinct hospitality to diners, almost as if you're a guest in their home. Expect warm, friendly conversations (if you so choose to engage), water glasses topped up efficiently, recommendations on the menu, empty plates cleared quickly, or changed upon request. They even offer off-menu dishes for guests looking for something special!
Queen's Garden Interior
A team of 5 chefs man the kitchen, with the executive chef bringing to bear his experience in French and Italian cuisine, gleaned from working in several International hotel chains, creating dishes that are aesthetically pleasing, yet packed with flavour. And with their background in food science and good relations with suppliers, Ms. Chang and family ensures that only the freshest, quality ingredients are used in preparation, keeping each dish at a consistently high standard.
Al Fresco Dining Area
Food at Queen's Garden follows a simple philosophy; where fresh ingredients shine through on the plate. This means the taste of each dish is derived purely from the ingredients, with little use of sauces or spices. In fact, Ms. Chang states that the only seasoning they use is salt, pepper, and herbs, nothing else. The result is remarkably clean, tasty, modern French and Italian dishes, where each ingredient complements the others, packing a lot of flavour in each mouthful.
Even more outstanding is that Queen's Garden hand makes the majority of their food from scratch, with dishes cooked to order. While this means a waiting time of about 15 minutes or so, the amount of effort and thought that goes into each dish is evident. Portions are large for one person. This high quality also carries a rather high, but reasonable, price tag, expect to pay about SGD $45 ++ per person per meal.
The Norwegian Smoked Salmon, Garden Greens, Semi Dried Tomato, Lemon Citrus Dressing (SGD $13) features fresh rocket leaves and red onions, that carries a nice, slightly sour, slightly tart, zesty tang from the sauce. The salty smoked salmon lends depth of flavour, while the sun dried tomatoes are like little nuggets of freshness that burst in the mouth. A very good salad!
Norwegian Smoked Salmon, Garden Greens, Semi Dried Tomato, Lemon Citrus Dressing
The Beetroot, Feta Cheese, Watercress, Pistachio, Red Wine Vinaigrette (SGD $14) salad is unique for its contrast of taste and textures, with the firm and mellow beetroot contrasting the soft and sharp feta cheese. The fresh watercress leaves are offset by the crunch of pistachio nuts, while the sauce lends a floral, slightly fruity finish, to tie the dish together. An acquired taste, definitely different.
Beetroot, Feta Cheese, Watercress, Pistachio, Red Wine Vinaigrette
Said to be their most popular appetizer, the Chilled Angel Hair Pasta, Black Truffle Sauce, Flying Fish Roe (SGD $13) is a fusion of influences from Japanese and Italian cuisine. This modern interpretation features chilled angel hair pasta in place of chilled soba noodles, and cream sauce in place of soy sauce. The garnishes of flying fish roe and black truffle sauce lend a briny, earthy flavour, while bonita fish flakes complete this unique dish.
Chilled Angel Hair Pasta, Black Truffle Sauce, Flying Fish Roe
I loved the aromatic and earthy Risotto, Wild Mushroom, Truffle Oil, Parmesan Cheese (SGD $22)! The wild button mushrooms lend a sweetness, and the risotto rice has the correct Italian texture, slightly firm with some bite, not soft or mushy. Very satisfiying and filling, our youngest diner gave this a 10 out of 10!
Risotto, Wild Mushroom, Truffle Oil, Parmesan Cheese
The Linguine, Crab Meat, Pine Nut, Chili, Tomato Sauce (SGD $24) won high praise from our group, for its generous portion of fresh crab meat in the pasta. The pine nuts lend a crunchy contrast to texture, and the linguine pasta is cooked perfectly! What I found rather odd, in a pleasant way, is that the dish looks and smells spicy, but actually isn't spicy at all.
Linguine, Crab Meat, Pine Nut, Chili, Tomato Sauce
The Marinated Chilean Seabass, Fried Herb Potato, Fine Beans (SGD $34) was the best dish we had, truely excellent, and left us craving for more! I still think about the soft, tender piece of fresh Chilean seabass fillet, the flesh of the fish is so smooth and sweet! The fried herb potatoes were surprising, with a crisp outer crust, almost like a crouton, but a soft, warm interior like mashed potato. The fresh string beans and cherry tomatoes were sauteed perfectly. I commend the chef's skill in this dish, and it's highly, highly recommended!
Marinated Chilean Seabass, Fried Herb Potato, Fine Beans
The taste of cognac isn't distinct in the Traditional Cognac Creme Brulee Topped With Seasonal Berries (SGD $12), but I loved the crisp, slightly thick caramelised sugar crust, which shatters easily when cut. The creme brulee is perfectly soft and wobbly, with a nice floral fragrance. Not too sweet, I thought it's very good, even if it's served without fruit toppings.
Traditional Cognac Creme Brulee Topped With Seasonal Berries
If you could only have 1 dessert here, let it be the Chocolate Mousse, Coconut Cream, Seasonal Berries (SGD $12). I think a bulb lit up over my head when I put the first spoonful into my mouth, it was so, so good! Totally unstoppable, smooth, creamy, balanced sweetness, rich chocolate flavour cut through with the nutty, fruity zest of the coconut cream frosting... I daresay it's the best dessert on the menu!
Chocolate Mousse, Coconut Cream, Seasonal Berries
Normally served in a duo, the Assorted Lava Cake With Vanilla Ice Cream - Strawberry, Chocolate, Lemon, Cookies & Cream, Green Tea (SGD $30) features 5 different, in-house creations. All have warm, oozy flowing centers, but the standouts for me were the Strawberry Lava Cake, which has a nice contrast of sweet and tart, and the classic Chocolate Lava Cake with its rich, deep flavour. The Lemon Lava Cake is unusual with its sour and tangy taste, but the texture of the cake itself was slightly limp. The weirdest was the Green Tea Lava Cake, which tasted nothing like green tea at all, and the texture was a little off as well.
Assorted Lava Cake With Vanilla Ice Cream - Strawberry, Chocolate, Lemon, Cookies & Cream, Green Tea
Full Queen's Garden review here: http://ivanteh-runningman.blogspot.sg/2014/09/queens-garden-tasting-session.html
Norwegian Smoked Salmon Garden Greens Semi Dried Tomato Lemon Citrus Dressing,Chilled Angel Hair Pasta Black Truffle Sauce Flying Fish Roe,Risotto Wild Mushroom Truffle Oil Parmesan Cheese,Linguine Crab Meat Pine Nut Chili Tomato Sauce,Marinated Chilean Seabass Fried Herb Potato Fine Beans,Chocolate Mousse Coconut Cream Seasonal Berries,Traditional Cognac Creme Brulee Topped With Seasonal Berries
Table Wait Time: 1 minute(s)
Date of Visit: Sep 08, 2014
Spending per head: Approximately $45(Dinner)Other Ratings: