Showing 41 to 45 of 176 Reviews in Singapore
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The Market Grill
A Steakhouse with No Reservation Please!! The first time I heard about this, this statement really sticks. Of course, Aston's has been practising this policy, but we are talking about different class of steakhouse altogether here. So intrigues by it, we decided to give it a try after a quick browse of their menu online.
The Market Grill ('TMG') is the brainchild of Executive Chef Colin West, whose kitchen stints include Les Amis, Le Saint Julien, Braise and Swiss Grill. The collaboration with Loh Lik Peng's Unlisted Collection Group even proves further that we will be expecting a quality meal.
The Chef's Recommendation Board
We rocked up about 8PM and we were lucky that we manage to get a seat. The last table at the back, however we did not mind at all. We got to see the pit master working the grill and preparing the food.
1/2 doz Pacific Oyster
Starter was Lobster Bisque ($25), Frog Leg ($24) and 1/2 doz Pacific Oyster ($18). The fresh Pacific Oyster was huge, juicy, firm yet slippery. Although there was the vinaigrette dressing, I still prefer mine with a squirt of lemon juice. The Lobster Bisque is not part of the actual menu, instead it was in the Chef's Recommendation Board Menu. Robust, creamy with bitter taste at the end. They put the Gruyère cheese, croutons and butter on the side for you to add based on your preference.
The Meat in Lobster Bisque
Frog Legs are cooked with garlic and butter. It was so much bigger compare to the frog leg that I normally had in my frog porridge, almost to the size of the leg of a mini spring chicken. While the legs are covered with garlic and other herbs, the taste was not overpowering. The meat is springy, succulent and tasty. I would not order this but LD insisted. Good choice dear.
Frog Leg - Check out the size
For salad, we had Better Than Classic Caesar ($16). A bold declaration but it does delivery in taste. Using mini Romaine, it was quartered and crunchy. Each of the ingredients are well coated in the dressing and bind the croutons and cheese well. We ask them not to include the quail egg, as it was not our thing. The spiced rub chicken breast is average and the salad is just fine without it.
Better Than Classic Caesar
Of course dining in The Market Grill, you must try the steak. We had Wagyu Chuck Rib – 600 gram ($72), with sides sautéed field mushroom ($11) and mash potatoes ($8). The chuck rib was quite thick, served on a wooden plank and cut to a few slices. We asked for medium rare,but it turn out to be medium. However, the meat is tender and succulent, especially the cut in the middle. Seasoning on the meat was the humble salt with sweet caramelised onions on top. Yum Yum
Wagyu Chuck Rib – 600 gram
The mashed potatoes was thick, solid and goes well with the meat. Unfortunately the garlic on the sautéed mushroom was just to overpowering and missing the buttery flavour. We personally feel that sautéed mushroom and garlic just does not goes hand in hand. Butter, salt and pepper are good enough.
Sautéed field mushroom
We decided to skip the desserts as we were stuffed. Service in TMG is excellent. It is casual, friendly and attentive just like atmosphere in TMG. The décor is simple with industrial flair. It is no fuss steakhouse where the food are the stars here.
The Open Kitchen & Bench Seating
Overall, the food, the service and the atmosphere is just great. I like the bold concept of taking no reservation. It just show the management have the utter confidence in the product. Kudos to them. We'll definitely come back to try the CW burgers. Cheers!!
Lobster Bisque,Frog Leg,Wagyu Chuck Rib,Steak,Oyster,Better Than Classic Caesar
Spending per head: Approximately $100(Dinner)Other Ratings:
Violet Herbs - a Modern European restaurant with exquisite dishes deriving from French and Italian Cuisine. Once I heard of Modern European, the first thing come to my mind is Heston Blumental, followed by Ferran Adrià. Although I've never been to the Fat Duck or El Bulli, watching them created multisensory and sophisticated dishes on Food Channels, tingle my taste buds.
Violet Herbs - The Enterance
Opened in December 2014, Violet Herbs are the brain child of Chef Edward Hoe and his wife Danni. Chef Edward Hoe has more than 19 years experience in Modern European Cuisine, and being made a head chef at the age of 25. His CV will include executive roles in Fish Market & Bistro, Restaurant Ember and The American Club Singapore.
Table Set up
We started our tasting session with Amuse Bouche of Beef Tender with Madiera sauce and fried saffron. The cubed beef are well-seared and tender. The sauce is bold and thick, while the fried saffron and strips of fried egg provide a crisp texture to the dish. On the side, there is a saffron crusty bread. The saffron flavour on the bread has a unique taste.
Amuse Bouche of Beef Tender & saffron crusty bread
Mango Scallops. This dish have a multiple layer of flavours. Creamy yet subtle Parsnip Puree, nicely seared scallops with sweet mango salsa on top. To savour this dish, you need to poke the mango gels before you spread it to your scallop. The potato chip with parma ham suppose to add to the crispy texture, however this time around it tasted a bit rancid and the taste of the parma ham seems to be missing. Maybe skipping the potato chip, just singly use of crispy parma ham will maintain its flavour yet remains the crispiness.
Next was Parsnip Velouté. In simple English Velouté means thick soup. The soup was dense, creamy, smooth yet subtle in flavour. This allowed the freshness of the crab meat, fresh herb and flower petal to stand out. Unfortunately I can't taste the crumble though.
Parsnip Velouté - Up Close
Truffle Foie Gras. This dish was just delightful in my mouth. Accompanying the perfectly seared foie gras was one hour poached egg. Using sous vide technique, the egg was cooked in immersion circulator at the temperature 65°C for an hour. This result in an intense orange colour yolk and in thicken texture, more gooey egg white with velvety texture in your mouth. The perfectly poached egg binds well with the thick Cepes (Porcini Mushroom) sauce and lighter flavour of summer black truffle. I was actually tempted to ask for second serving He..he..
Truffle Foie Gras
Truffle Foie Gras with oozing yolk
In between the heavy flavoured dish, we had Yuzu Sorbet, which was a refreshing palate cleanser. It can taste a bit sweet, but definitely prepare our taste sensory for the next dish.
Braised Kurobuta Pork Belly. This dish is not for the faint hearted. Kurobuta pork is similar to the comparison to Wagyu beef. Meaning high in marbling (fat content). The pork belly looks fatty, and it just melts in your mouth. The spicy blood orange sauce helps to balance the dish, and crunchy asparagus for texture. The fries was double fried, however I expected to be more crispy.
Braised Kurobuta Pork Belly
Marinated Red Miso Cod. The cod fish was well marinated with the right amount of red miso. The fish was flaky and tender. While I have to admit I don't like to eat eggplant unless they are crispy, I find Chef Ho manage to incorporate well the mushy eggplant with the crispy chips. The roasted pumpkin puree gave the slightly intense and sweet flavour to the dish.
Marinated Red Miso Cod
For a sweet ending, we had Frozen Nougat. The soft texture nougat was mild in its sweetness was paired with refreshing lychee sorbet. The raspberry sauce which almost in dried state with strawberry and blackberry provide the balancing of acidity to the dessert. A nice ending to the meal.
I noticed all the dishes served with either micro herbs, flower petals or aromatics. While it does not provide a strong aroma to influence the dishes, the presence and subtle flavours mean a lot to the multi sensory experience when you are dining at Violet Herbs.
The Decor & Dining Set up at 1st Floor
Violet Herbs has two levels of dining area. On the first floor it has the purple violet theme, with the bar which served their signature herb cocktails feature prominently. On the second floor, the theme is more simple and natural. During the day, there will be lots of natural light came in from the windows to brighten up the room. Other than the semi formal dining experience here, Violet Herbs are suitable for corporate or private functions.
The Decor & Dining Set up at 2nd Floor
Overall, I really enjoy my dining experience here. I think the decorations and lightings of the dining area are just right. The food are delicious and with a little bit more on tweaking the dishes, it will be excellent. Can't wait for my next visit here. Cheers!!
Thank you very much to Open Rice and Violet Herbs team for the tasting invitation.
For the complete Chubby Botak Koala dining experience, click / copy the below link.
Parsnip Velouté,Mango Scallops,Truffle Foie Gras,Marinated Red Miso Cod,Frozen Nougat
Dining Offers: 試食活動Other Ratings:
Ippin Cafe Bar ('Ippin') is a one stop shop, where people can enjoy classic Japanese home-style dishes with Japanese beverages and even purchase directly imported Japanese products. Ippin Cafe Bar was set up in October 2014 by Miss Ayumi Fujishiro, with the mission to help out her father in setting up the Singapore outpost. If you have a chat with this lady, you will not notice she is from Japan as she speaks perfect Singlish.
IPPIN Cafe Bar
As mentioned, Ippin is very focus on their 'classic Japanese home-style dishes'. Therefore don't expect your normal sushi, sashimi, katsu, and other restaurant fare. However, look forward to enjoy Oysters from Hiroshima Prefecture, Rice with Barley, Red Miso Udon and Oyakodon.
Deep Fried Oyster Set
What I like about Japanese meal is that it always in a well balance set. For Grilled Oyster & Veggies in Ponzu Butter Sauce Set ($20 nett) and Deep Fried Oyster Set ($24 nett), it come with similar sides such as Hatcho Miso Soup; Nikujaga pork and potato stew; salad; rice with barley and dessert.
Grilled Oyster & Veggies in Ponzu Butter Sauce Set
The Nikujaga pork and potato stew was simply delicious and definitely a good comfort dish during the winter months. The sliced pork is tender, while the combination of potatoes and carrots provide a more earthy flavour and starchy texture to the dish. The Japanese glass noodle inside soak up the gravy from the stew that the taste is well-balanced. While on the set menu, the stew is a side dish, I personally feel this dish can be sold on its own.
Nikujaga pork and potato stew
Rice with Barley
Salad for the night is a combination of cabbage, carrot, cucumber and cherry tomatoes. You actually need to add your own dressings. My personal pick is the one with wasabi flavour. It has the right balance of sweetness and tanginess, while the wasabi kick at the end was just addictive. This is coming from someone that does not dip his sashimi with wasabi. Of course the rice with barley is a notable mention. Although you notice the different in colour, I personally can't taste the difference between the rice and barley in this bowl. Well I just feel healthier after this meal.
Now to the main dish, the Grilled Oyster & Veggies in Ponzu Butter Sauce has nice tangy taste to it. Not overly creamy and rich, but I find the oysters shrink too much as might be over grilled. Instead of being the main star of the dish, the oysters become a garnish, making the dish not value for money.
Grilled Oyster & Veggies in Ponzu Butter Sauce
Deep Fried Oyster, this is just delicious. The oyster look huge, plum, creamy and velvety is just a feast to the eyes and palate. The light batter helps to maintain the juiciness in the oyster. There is a mayo dip to accompany the fried oyster, but on its own the oyster is tasty enough. Although the oyster come frozen, you will not notice the frozen taste in this dish.
Deep Fried Oyster - Tasting Portion
Miso Udon Noodle with Oyster Set ($15 nett). Using the red miso, the udon come in at thick broth. The texture of the udon is slightly overcooked, making it soggy instead of springy. The red miso was too overpowering for my liking. This dish come with the salad and dessert.
Miso Udon Noodle with Oyster Set
Miso Udon Noodle with Oyster - Tasting Portion
Oyakodon Set ($15 nett). My inaugural trip to Tokyo with LD landed us in Ueno, where we had the best Oyakodon in our life to date. So I was curious how does it taste in classic Japanese home-style dish and ask the host if we can have a try. The Oyakodon is tasty, the meat is tender and I noticed the use of robust dashi. The eggs were cooked to medium and still gooey. It is an 'Oishi' Oyakodon by Singapore standard.
We also sample their Yakisoba (Fried Noodle) Set ($12 nett). Served with side dish and dessert. It looks like Indian Mee Goreng without the chilli. Tasty but a little too mushy for my liking.
Yakisoba (Fried Noodle)
For desserts, we have yuzu jelly. It was quite refreshing with a hint of citrus tanginess. The Rattsu ($8 per cup), is a flavoured coated peanuts. Comes in strawberry, green tea and coffee. It is crunchy, not overly sweet and addictive. For my taste buds the strawberry is sweet, green tea is neutral while coffee is bitter. It is good with your drinks or even on its own.
Rattsu - Tasting Portion
While others enjoying their beer and sake, I have to content with my non-alcoholic drink. My meal are accompanied with refreshing yuzu drink (non-alcoholic) and a very good Hojicha ( roasted green tea).
Hojicha (roasted green tea)
The décor of Ippin Cafe Bar is very friendly and casual. Once you enter the shop, you can see their display for Japanese Products from beer, sake, tea, condiments, rice, snacks, accessories, clothing and lots of either items from Japan. The dining area are in the middle, with a few seating facing the windows and outdoor. It is very casual, homely and you'll be comfortable spending your leisure time here.
Ippin Dining Area
Overall, my favourite dishes at Ippin is the Deep Fried Oyster, Oyakodon followed by their Rattsu. It is a good place to meet up with your friends for drinks and enjoy the Japanese home-style food. Kanpai!! Cheers!!!
Thank you very much to Ippin Cafe Bar team for the tasting invitation and your hospitality.
For the complete review, click the following link:
This Cafe & Bar called itself Japanese Makan & Drinks Place. Set up by a Japanese Lady that speak perfect Singlish. Don't expect restaurant food, instead come and enjoy classic Japanese home-style dishes with imported beer, sake or Japanese green tea.
Fried Oyster Set,Rattsu,Oyakodon
Dining Offers: 試食活動Other Ratings:
Guiga at Tanjong Pagar Road is our must go to place if we are looking for a good Korean BBQ that hit the spot in our stomach. Little Devil and I visited this place frequently, even the service staff recognise our faces.
Guiga Korean BBQ Restaurant
From the outside, the décor is very simple. Each table has a cubicle seating, which normally can cater up to 4 person. If you have more than 4 in a group, they will let you have the private room (no minimum charges required). Lighting can be quite dim, so don't expect anything fancy in this department.
The Cubicle seating
BBQ with Charcoal fire
We will normally order their BBQ set. Guiga A ($89 – Prime beef short ribs, marinated prime beef short ribs, prime beef ribs and thin sliced beef brisket) will provide you with their Beefgasm experience, while Guiga B ($49 – 5mm Sliced pork belly, marinated pork ribs, sliced pork jowls, and 2mm sliced pork belly) will cater to your porkgasm experience. In case you are you are in the small group and want to have both, go with Guiga C ($69 – Prime beef ribs, marinated prime beef short ribs, 5mm sliced pork belly, and marinated pork ribs).
Prime beef short ribs, prime beef ribs
Prime beef short ribs, prime beef ribs - Cooked
The prime beef shorts ribs & marinated prime beef short ribs are excellent. Cooked over charcoal and grilled by the service staff, we normally have it cooked to medium rare. It basically just melts in your mouth. For a non-chilli lover, I just add a little bit of salt to the meat. The prime beef ribs will normally come with the bone and the meat are thinly sliced, and score diagonally creating a diamond shape, to allow for the marinate to absorb into the meat. It is tender, but has a more springy texture compare to prime beef short ribs. Thin sliced beef brisket will has more of the stir fry texture, which needs to be dip chilli or salt & sesame oil before you eat it with rice or vegetables.
thin sliced beef brisket
Don't expect the pork belly here to melts in your mouth. The 5mm cut version, provide a more springy texture but filled with pork flavours. While the 2mm cut, has a more crispy texture, but less flavour. The one that we like the most here is the marinated pork ribs. The meat is just tender and succulent and the slightly sweet marinate really accentuate the flavour of the pork. The sliced pork jowl (pig cheek) has a high contain in fats. The BBQ gave it a more crispy texture, while draining the fats from the meat.
5mm Pork Belly
5mm Pork Belly - cooked and cut
One BBQ items that become a favourite for LD recently is DweiJiMacchang ($25) – Pork Abomasum / pork intestines. Cut to about to 2cm size, it is grilled over low fire. The result, crispy texture on the outer part, and chewy inside. I personally find it all right, but for those lovers of chewy stuff such as dried cuttlefish, you can include this in the die die must try list.
DweiJiMacchang – Pork Abomasum / pork intestines
Another LD's and gang's favourite is Tokpoki ($20 – stir fried rice cake in a spicy sauce). According to them, the rice cake was cooked to perfect with the right chewyness and the spicyness in the sauce was just right that you feel like eating on the street in Korea.
Tokpoki – stir fried rice cake in a spicy sauce
For the soup, don't miss the Galbitang ($16 – Beef Rib Soup). The broth is robust and pack of beef flavour. LD recently find another soup that is more unique, SunDaeGukBab ($18 – Korean Sausage Soup with Rice). This is a pork based soup, with ingredients such as pork belly, pig intestines and Korean blood sausage. Definitely for the acquired taste but I let you be the judge of that. If you are a Chicken Ginseng Soup person, the version here is so so only.
Galbitang – Beef Rib Soup
SunDaeGukBab – Korean Sausage Soup
The best thing about Guiga is that you just need to sit back and enjoy your food. The service staff will do the grilling for you. All the Male service staff here are Korean so they speak Korean and English, while the female service staff mostly from China speak Mandarin and a little bit of English. The side dishes are free of charge and changes every time, depending on ingredients available. The lettuce for wrapping might not be sufficient, but if you run out of it just ask and they will refill it for you.
Guiga Side dishes
Overall, Guiga deliver in all aspects such as good quality of the food, great service and reasonable price that is just to difficult not to like. The best part, they open from dinner until wee hours in the morning. So if you feel like having some food after your pub crawl, this is also the place to go. So for your next Korean BBQ cravings, we recommend Guiga. Gun Bae!! Cheers !!
For the complete review, click / copy the link below:
Prime beef short ribs,prime beef ribs,thin sliced beef brisket,Pork Belly,Pork Intestines,Tokpoki,Beef Rib Soup,Korean Sausage Soup with Rice Other Ratings:
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Mark you calendar food lovers, from 27 April to 16 May 2015, Oscar's will bring you gastronomic journey to around Italy. Be prepared to be bring your palate to travel around Italy with flavours by Executive Chef Michele Mingozzi. This born and bred Italian who discovered his passion for cooking from the kitchen of his beloved grandmother and mother in Ferrara, Northern Italy.
Assorted salami and parma hams (from Ferrara region)
From watching the food and travel channels and visiting lots of Italian restaurants during my study time down under, I can conclude the following sequences of Italian dinner procession. Start with Appetizers / Antipasti, followed by pasta dishes, then proteins (meat or fish) and desserts. Of course the wine with the meal and afterwards is a must.
Mozzarella / Burrata Bar (from Campania region)
We started our dinner with antipasto (appetizers) which include assorted salami and parma hams with Pinzini (from Ferrara region) and Mozzarella / Burrata Bar (from Campania region). Pinzini is a pillow shaped fried pizza dough. It is light and fluffy, which goes well with the fresh and creamy burrata and parma ham. For the firmer cheese such as mozzarella and cheery mozzarella, I had mine with the fresh cherry tomatoes and deep fried stuffed olives also known as Olives all'Ascolana (Marche region). I am not an olive person as I find it too salty, however I can accept this fried stuffed olive. It seems the stuffing reduce the saltiness of the olive. But I still can't have too much of it.
Pinzini (from Ferrara region)
Olives all'Ascolana (Marche region)
While Ciabatta and Foccacia are served with Olive Oil and Balsamic Vinegar, I learned a new lesson today. In Italy, they do not eat the bread for appetizer, instead use it to polish off the left over of the sauce from the pasta dish or main meal. However, since we are in Singapore, you just do what the Roman do (in this case, it will be the Uniquely Singaporean way). Dip it in balsamic vinegar and olive oil and eat it whenever you like.
Ciabatta and Assorted Foccacia
In the typical Italian culture, we continue with the pasta. The three selections of pasta that I tried on that night is Home Made Truffle Tagliatelle with Quails Ragout (Emilia Romagna region), Ravioli of Prawns with Cherry Tomato sauce (Emilia Romagna region) and Fried stuffed rice ball (Aracini di Riso – Sicilia region). If you like truffle, the tagliatelle with black truffle here is a must try. For me, it is the case of too much truffle, but some people might like it.
Fried stuffed rice ball (Aracini di Riso – Sicilia region)
This is the first time that I tried the rice ball. Using Arborio rice and pre cooked in the same style as risotto, the rice absorbs the robust stock well. The rice is al dente and packs of flavour. My pick of the night is Prawns ravioli. The prawns fillings between the pasta sheets are fresh and springy. It is well complemented by the cherry tomato sauce. While the dish is Italian, I can't help to fantasize that this dish is of equivalent to our local prawn dumplings.
Fried stuffed rice ball, Home Made Truffle Tagliatelle, Ravioli of Prawns with Cherry Tomato sauce
Now for the proteins. From the four legged, we had Braised Venison Mountain Style with Polenta and Sautéed Mushrooms (Trentino region); and Braised Veal Tongue (Ferrara region). For the venison, it was well braised, however as the meat of venison lacks of fats, I find the meat slightly tough. For those who never tried polenta before, it actually look and feel like mashed potatoes, creamy but with more grit and earthy flavours to it.
Braised Venison Mountain Style (Trentino region)
The braised veal tongue are to die for. One of Chef Michele's comfort food where it looks like it was simply boiled for long hours with simple seasoning, however it just melts on your mouth. Best of all, no gamey smell in it. For beef tongue lovers, you will like this even more. This dish is serve with Italian version of chimichurri sauce, which was refreshing and good to balance out this heavy dish. I had 3 big slices and I have to stopped myself in anticipation for next dishes to come. Kudos to the Chef.
Braised Veal Tongue with Chimichurri sauce
From the sea, we have Baked Sea Bass Fillet (Campania region) and Fritto Misto (Emilia Romagna region). The seabass baked in mediteranean style had simple seasoning. It has a slighly firm texture, yet buttery feels to it. Meanwhile Fritto Misto (deep fried mixed fish and seafood) is just a winner. Lightly battered and seasoned, it gives the mixed fish and seafood a crispy and light texture. It is a good side dish and suitable for all ages.
Baked Sea Bass Fillet (Campania region)
Fritto Misto (Emilia Romagna region)
Come to desserts, we are treated to Chiacchiere (Emilia Romagna region), Balsamic Ice Cream (Lombardia region) and Italian Meringue with Chocolate (Lombardia region). According to Chef Michele, Chiacchiere is one of the most common food eaten during carnival in Italy. Also known as Angel Wings, it made from dough, deep fried and sprinkled with powdered sugar. It is crispy outer part, yet moist and slightly chewy inside. With powdered sugar, it is just hard to resist. It reminds me of our Chinese twisted pretzel called ma hua (麻花).
Chiacchiere (Emilia Romagna region)
Meanwhile the Balsamic Ice Cream is definitely something unique and a must try. Served with fresh strawberries in syrup, it has a good balance between sweet and sour. Yum Yum. For the Meringue with chocolate sauce, it is sweet with crispy crumbling texture. However, it can be better if they use darker chocolate, so the bitterness can balance the sweetness of the meringue.
Balsamic Ice Cream (Lombardia region)
Italian Meringue with Chocolate (Lombardia region)
Overall, A Taste of Italy edition in Oscar's definitely worth to try. From what I tasted, some of the dishes are unique and not commonly found in Singapore. Combining this with the renowned buffet spread in Oscar's, it is definitely worth your trip here. A taste of Italy will run from 27 April to 16 May 2015 for lunch and dinner in Oscar's. Please note A Taste of Italy dishes available on top of the Oscar's ever popular seafood, cooked food and desserts offerings. Salute and Buon Appetito!!
Thank you to Chef Michele Mingozzi, Oscar's F&B Team and Conrad Centennial Singapore for the wonderful evening.
For the complete review, pricing and details, click here: http://www.chubbybotakkoala.com/2015/04/oscars-taste-of-italy.html
pasta,cold cuts,cheese,beef,seafood,ice cream
Dining Offers: 試食活動Other Ratings: