Showing 16 to 20 of 176 Reviews in Singapore
For the full review, click here:
Morganfield's @ Suntec City
Morganfield's, the popular American food chain originated from America Midwest that are renowned for their soul-food. In particular, their slow-cooked prime pork ribs. At Morganfield's, these pork ribs are also known as 'Sticky Bones', which are slow-cooked and smoked at the same time to achieve the mouthwatering perfections.
The atmosphere at Morganfield's represent the era of the 1950 in US. The wall is decorated with red brick theme, blues music are playing in the background, of course not forgetting the yellow colour old style light bulps that light up the place.
Our visit to this place was due to my winning of the Morganfield's contest from fellow writer FB contest Camemberu. So the full slab of Hickory BBQ Spare Ribs ($41.90 for full slab) that we had for the night is FOC. The size of the ribs are pretty big, covered about half of their American size plate. The ribs is glistening from the sugar content in their bbq.
Hickory BBQ Spare Ribs - Full Slab
Each of the ribs is about 20 cm in length. The meat easily peeled off from the bone, complete with smokey aroma covered with tangy bbq sauce. As they use a bigger part of the ribs, the meat has two parts. The one closer to the bone is the juicy, succulent part of the ribs, which we totally love. Meanwhile, the one closer to the soft-bone is dry and chewy almost like pulled pork meat. This part is not to our liking. So at the end, we only finished all the meat closer to the bones.
The Sausage Platter ($25.90) got our seal of approval. It consist of four different type of sausages, all made from pork. Each have a different characteristic such as smoky, spicy, cheese and regular. All of them are soft, springy and meaty which complemented the chewy casing.
The Sausage Platter
Appetizer Platter ($25.90), consist of Spicy Chicken Wings, Russet Potato Skins & Corn Tortilla Chips served with Crab and Spinach Dip. The wings are coated in buffalo wings sauce, slightly spicy and tangy. The potato skins are delicious, well covered with cheese and diced bacon as toppings. The corn tortilla chips is plain on its own, but definitely well complement the creamy and refreshing Crab and Spinach Dip.
For non-alcohol consumer, you should try the Virgin Mojito ($23.90 per pitch). A refreshing combination of soda water infused with fresh mint leaves and lime while chopped lychee provided the sweetness to the drink.
The service was friendly and prompt. During the night, all the indoor seat was occupied, so we are allocated the high seating outdoor. The temperature is manageable, however it will be better with more fans or air circulator.
Overall, for those who liked smoked pork ribs, Morganfield's is definitely a must try. The taste of the ribs is unique and it is a perfect place for gathering and those special occasions. I personally recommend the sausage platter and virgin mojito as well. Cheers!!
Virgin Mojito,Appetizer Platter,The Sausage Platter,Hickory BBQ Spare Ribs Other Ratings:
[MEDIA INVITE] For the full review, click here:
Aryaa Restaurant and Lounge
Aryaa, which means “Noble” in Sansikrit is the first restaurant in Singapore that offer the culinary experience based on the journey of Alexander the Great. His expedition started from Mediterranean, Middle East and all the way into Indian Sub Continents.
Enter into the kitchen of Aryaa, you will be welcomed with two uniquely cuisine under one roof. They have the Mediterranean cuisine and the North Indian Cuisine. Each kitchen are helmed by a Master Chef.
North Indian Kitchen
Starter was The Aryaa Meze Platter ($18), consist of the most popular Greek dips such as Tzatziki, Tirokafferi, Fava and Tiropitakia served with pita bread. Our pick for the starter is the Tiropitakia. The filo pastry is light and crisp, while the blended feta cheese with egg is creamy and well infused with parsley.
The Aryaa Meze Platter
The pita bread is light and almost pillow like, provided a good base for tzatziki and tirokafferi. Tzatziki has a touch of tanginess due to the yoghurt base, while those who like spicy, will prefer tirokafferi as it is made from spicy cheese.
The Aryaa Meze Platter with Pita Bread
From the North Indian kitchen we have Chicken Tikka ($16). All right, you might say that you can get this at any Indian restaurant, however what set this dish apart is the finishing touch. From my past dining experience, you will normally get a dry lumpy marinated chicken for chicken tikka. However in Aryaa, you get tender succulent boneless chicken, where the juice of the chicken still dripping on the plate. It has a bit more spicy kick to it, although the mint sauce helps in lowering the spiciness level together with the dash of lime juice.
Chef preparing the Chicken Tikka
Since Mediterranean is known for its closeness to the sea, we were recommended Grilled Sea Bream ($35). Whole fish, grilled with olive oil, served with a side salad of tomato, cucumber, onion, fresh spearmint, feta cheese and red wine vinegar-oregano dressing. The fish was fresh, absent of any fishiness though it was not grilled with salt. The meat is firm, with a nice charred from the grill. The lemon and vegetables provided a clean taste to the dish. Surprisingly, we found the grapes actually enhanced the flavour of the fish and it can be a palate cleanser at the same time. Totally love this dish. Kudos to the chef.
Grilled Sea Bream
For red meat, we tried Stifado ($32). Cut of lamb leg slowly cooked in its own juice and served in a traditional Tagine on a bed of creamy mashed potato. A beautifully cooked leg of lamb, the meat is lean, tender and succulent and you can peal it with your fork. The meat is well infused with the flavours of onion and tomatoes. The mashed potatoes is solid, smooth and creamy.
Desserts was Galaktoboureko ($15). Home made creamy custard wrapped in golden brown crispy filo pastry, drizzled with melted butter, bathed in scented syrup with a sprinkle of cinnamon. The crispy filo pastry provided a good skin to the thick cream custard. The melted butter, scented syrup and icing sugar added the fragrantness to the desserts. If you never try Greek desserts before, watch out for the overpowering sweetness in the dish.
Galaktoboureko - Check out the custard
When you arrived at the doorstep of Aryaa, you will be welcome by the war helmet by Alexander the Great. Once inside, you will be transported to a mediterranean theme dining room. I particularly like the beautiful tiled dining tables. In the evening, the restaurant transform bar and lounge, though still serving the full item on the menu.
The Main Dining Area
Overall, it was an interesting experience dining in Aryaa. The chicken tikka, grilled fish and tiropitakia is a must try here. Definitely a good place to chill out after hard day at work. Check out their Lunch special at $9++, which is a bargain. Cheers!!
Thanks to the team at Insurgence and Aryaa for the tasting invitation.
Stifado,Grilled Sea Bream,Chicken Tikka
Dining Offers: 試食活動Other Ratings:
For the complete review, click here:
Spring Court (Wing Choon Yuen)
Spring Court is the oldest Chinese Restaurant in Singapore. This iconic restaurant opened in 1929, has seen many Grand occasions, tribulations, World war and Economic crisis, however it remains open until today. In 2011, a movie Great World was released and it captures Spring Court (known as Wing Choon Yuen at that time) memorable years in Great World. In itself, Spring Court ('SC') is truly part of Singapore history.
Spring Court - The Menu
Currently, SC has made its home in Upper Cross Street, opposite Chinatown Point. It is not difficult to miss, as the blue colour facade and gigantic banners are just eye catching. It occupy four-storey heritage shop house, it has plenty of space for everyone though getting a seat over the weekend can be a challenge.
The Memories of Wing Choon Yuen
Spring Court Traditional Popiah ($7.50) is a must try here. You might go HUH!! $7.50, but this is not your ordinary popiah. The 'lioa' (fillings) here is in a class of its own. Prawns, fried fish, dried prawns and eggs. The popiah skin is moist and light, made it a good appetizer here.
Spring Court Traditional Popiah
Spring Court Traditional Popiah - The Fillings
Lamb Brisket in claypot ($24 small, $48 large). We ordered the small one and we are glad we did. Though the lamb brisket is tender with almost melt in your mouth texture, it is a little bland for my liking. I like my lamb brisket with more favour if it is served on a small stove to continuous boiling.
Lamb Brisket in claypot
Yam Ring with Prawns ($32), one of the signature dish of SC. A thin layer of crispy coating surrounded the basket, provided a good protection for the smooth velvety yam. The crunchy stir fry vegetables that filled the basket, provided a good companion to the fried yam.
Yam Ring with Prawns
Roasted Chicken with Mince Prawn ($22 small, $38 large). If there is ever a dish had too much prawn, this will be it. The generous servings of mince prawn in this dish, made the flavour of the chicken diluted. The mince prawn was springy and tasty and the chicken is juicy and succulent.
Roasted Chicken with Mince Prawn
Roasted Chicken with Mince Prawn - Check out the fillings
Lala Bee Hoon. Off the menu item and this dish only available when there is a supply of good lala. It has a good wok hei, accompanied with robust seafood broth. The bee hoon is crunchy, not mushy at all after staying in the bowl over a period of time. Watch out for the spicy chilli cake when you slurp the broth.
Lala Bee Hoon
Chinese Cabbage with dried scallops ($28 small, $42 large). Unfortunately they run out of the cabbage and they suggest to replace the vegetables with Nai Bai. The result is not as expected, the nai bai is over cooked, mushy and did not manage to absorb the solid gravy from the dried scallops. Must be better with the Chinese Cabbage. I suggest you order a bowl of rice to polish gravy and dried scallops.
Nai Bai with dried scallops
Finally, Roasted Sucklin g Pig ($98 for Half, $198 for Whole). At the start of our meal, we saw a whole sucking pig delivered to our neighbouring table. It was so irresistible, we decided to order half. A beautiful crispy skin with crunchy sound in every bite. The meat is also succulent, we also clean up the meat of the suckling pig. If you want me to be picky, some part of the pig was a bit burnt. However, the smokey aroma does contributed to the nostalgic feelings of traditional roast meat.
Roasted Sucling Pig
Dessert was Or Nee, served in individual portion. It was thick and smooth, however it missing the aroma of spring onion oil. For the sweetener, they used clear sugar syrup.
As it was my belated birthday celebration, of course a birthday cake is a must. The plate that it served is just beautiful. Art on a plate.
The Usual Birthday Plating (Cake not included)
We find the atmosphere really feels like traditional Chinese restaurant. The lightings are yellow and very dim. While the chocolate colour table cloth did not help with brightening up the room. The service is good, considering they are under staffed. Imagine this, 6 medium size tables (between 6 to 8 pax each), with only 1 captain and 1 service staff. My hats off to them.
Overall, We finally ticked Spring Court off our list, the oldest Chinese Restaurant in Singapore. While the food can not be describe as superb, it is the nostalgic feeling that you get when dining here. If you want to make you elders happy, bring them for a meal here.
You will see they smile from ear to ear, just like lots of the diners we saw during that evening. Cheers!!
Yam Paste,Roasted Suckling Pig,Lala Bee Hoon,Yam Ring with Prawns,Spring Court Traditional Popiah Other Ratings:
[MEDIA INVITE] For the full review, click / copy the link below to your browser:
Burp Kitchen & Bar
Burp Kitchen & Bar ('Burp'), a little cosy gastropub located at corner of Block 740 Bedok Reservoir Road. When you are seated inside Burp, you can enjoy the scenic view of Bedok Reservoir Park. Opened up by three buddies, Sarah and Ronald are the culinary team in charge to serve you the American with Asian fusion inspired meal at Burp.
Following the recent salted egg craze in Singapore F&B scene, Burp offer 3 version of its own salted egg dishes. Salted Egg Tofu Fries ($8); Salted Egg Wings ($14) and Crabby Patty Burger ($18).
Rather than using the commonly available French Fries, Burp created their healthy version of fries using tofu. A quick glance it can be mistaken for luncheon meat. After a quick bite tasted like the pipa tofu served in Chinese restaurants. For the chicken wings, it was well fried with crispy skin and succulent meat.
Salted Egg Tofu Fries
The two bases that I mention above is actually pretty good and can be eaten without the salted egg sauce. However as soon as thick salted egg sauce (loaded with chopped curry leaves and chilli padi) are added on top of the tofu fries / wings, it just go haywire. They just do not mixed, like oil and water. The salted egg did not absorb into the wings / tofu, feels like you are eating two different dishes. I feel it will be better, if Burp made the sauce thinner, tossed the salted egg sauce together with wings / tofu when they just come out from the deep fryer. Just like how the Korean do their KFC. It might not look pretty, but it gives consistency to the dishes.
Salted Egg Wings
Crabby Patty Burger, an unique creation by Burp. Squid ink bun, lettuce, battered soft shell crab, salted egg sauce, curry leaves, chilli padi. Unlike the two dishes above, this crab burger is actually pretty decent. Soft and crisp bun, juicy soft shell crab patties with salted egg sauce. The pores in the batter and crab, allow the sauce to sip into the patties and you get all the ingredients in each bite. Instead of fries, you actually get their homemade potato salad, which was very comforting.
Crabby Patty Burger
Cheese lovers will like the Chicken Quesadilla ($9). The chicken and duo cheese fillings (cheddar and mozzarella) in the tortilla. Tasted like crispy pocket pizza. The tanginess from the tomato salsa verde on the side helps to balance the richness from the combo of duo cheese here.
Burp's Beef Burger ($16). A solid beef burger with thick, juicy and meaty beef patties. The crisp brioche bun and spicy mayo really holds the ingredients well together. I personally like their touch of using pea sprouts (aka Dou Miao). A burp signature unique twist that provide the crunchy and healthy taste to the burger. It can do with more caramelized onions and fries (not the potato salad) but overall it was a darn good burger for me.
Burp's Beef Burger
Burp's Beef Burger - the patty
Burp Kitchen Wings ($10), fried wings with special Adobo sauce. Specially created by Sarah, who has Philippines and Chinese blood as a taste that really resonate with her. The sweet and garlic combo in the sauce reminds me of garlic and soy sauce version in Korean FC. I will pick this anytime over the salted egg version.
Burp Kitchen Wings
For a truly taste of Taco Tex-Mex, we sampled their Pork Carnitas Taco ($12) and Baja Fish Taco ($12). Two servings of 6” tacos with corn chips in each. The Pork Carnitas uses slow cooked BBQ pulled pork, where you can see each strand of the meat well coated in the BBQ sauce. A squeeze of lime add freshness and tanginess to the delicious dish.
Pork Carnitas Taco
Baja Fish Taco is my favourite. I actually went back to try this dish for the second time after the tasting session. Nicely fried crunchy battered fish fillet, wrapped with spicy mayo and salsa fresca. When you bite into it, you will experience multiple texture (crispy, moist, juicy) and flavour (spicy, creamy, fresh, tangy) dancing in your mouth. Definitely a dish that worth to get your finger dirty.
Baja Fish Taco
On the second visit, I also tried their Blueberry Pancakes ($8). A medium size pancakes, served with blueberry compote and maple syrup. Pancakes was fluffy, airy however there is a bit of stickiness to it making it hard to swallow after the second piece. The serving of blueberry compote is generous. A touch whipped cream or a mini cubes of butter will make the pancake so much better.
I have to admit, when I saw Lemon Lime Bitters ($4) on the menu, Burp directly got extra marks from me. My favourite drink from my Uni days down under but not so common in Singapore. The other mocktail, Frozen Willy ($5.50) which has blended mango juice, orange juice and Grenadine is pretty awesome as well.
Lemon Lime Bitters
The settings of Burp is simple, rustic, cosy with an industrial touch. Burp is surrounded by glass windows which allow patrons to see the natural view of Bedok Reservoir Park and also attract passer-by to peek into Burp.
Bedok Reservoir Park
Overall, I find Burp is a terrific cosy Gastropub located in the heartland and best it's open till midnight. There are little fine tunings that can be made on the food item, but you can see the potential of this place. Good Food, Good Drinks, Reasonable Price, and friendly atmosphere are the ingredients of a successful place. So if you are around Bedok or east of Singapore, give Burp a try. Cheers!!
Thank you very much for to OpenRice Singapore and Burp Kitchen & Bar team for the tasting invitation. Chubby Botak Koala paid for the food and drink consumed during the second visit.
Burp Kitchen Wings,Pork Carnitas Taco,Baja Fish Taco,Burp's Beef Burger,Lemon Lime Bitters,Chicken Quesadilla,Frozen Willy
Dining Offers: 試食活動Other Ratings:
[MEDIA INVITE - LIMITED TIME]
For the full review, click / copy the link below to your browser:
Get ready to be tantalise by Flavours Of Spain, brought to you by Pool Grill and Guest Chef Albert Ortiz. Chef Ortiz was born and bred in Barcelona, is a 3rd generation of restaurateur. For the last 3 years, Chef Ortiz has expand his horizon to Asia, and incorporate the colourful flavours of Asia in his cooking.
Guest Chef Albert Ortiz
From 15 February to 13 March 2016, you can taste the characteristic of Chef Albert cooking at Pool Grill. I was fortunate enough to be the first few to sample his gastronomic delight in 4 course dinner ($58++)
The bread, Onion Focaccia. The signature bread from Marriott bakery. The crust on top and bottom was just crispy, while the inner part of the bread is soft, moist with fragrance from the onion.
The Condiments: Butter, Olive Oil and Vinaigrette & Floss
Appetizer - Pan-seared scallop, “sofrito” puree, chorizo “migas”, caviar oil and dill. The scallop is nicely seared, sweet and brainy. The texture is so soft, like cutting through a butter with hot knife. The sofrito puree, made from capsicum and olive oil provided a subtle companion to the scallop. For crispy, crumbly texture, Chef Albert added aromatic chorizo migas, which is a traditional dish in Spain made from day old bread. The touch of caviar helps brings out the flavour of the sea in this dish.
Appetizer - Pan-seared scallop, “sofrito” puree, chorizo “migas”, caviar oil and dill
Starter - grilled octopus, crusty pork jowl, buttered mashed potato and smoked Spanish paprika oil. Chef Albert version of surf and turf. The octopus was sous-vide before it was grilled to add texture and flavour. It has a delicate springy texture and succulent as well. The pork jowl has the perfect ratio between fats and meat and basically melts in your mouth. Love the buttery flavour of the smooth mash potatoes, and the paprika oil add a subtle spicy kick to the dish.
Starter - grilled octopus, crusty pork jowl, buttered mashed potato and smoked Spanish paprika oil
Main – braised beef cheek, olive oil crashed potato, baby carrots and passion fruit. A must try dish for a beef lover. The beef cheek was so soft, I only need my fork to peel each layer of this dish. Accompanied with sweet baby carrots and rustic feel of crushed potatoes. The intense sauce is beef stock reduction finished off with red wine and passion fruit for a twist tanginess.
Main – braised beef cheek, olive oil crashed potato, baby carrots and passion fruit
Dessert – dark chocolate ice cream, char-grilled banana, gorgonzola cheese and caramelised butter. It was not the ending that I expected. The heat from the grilled banana actually melted the ice cream. Instead of dark chocolate ice cream, it turn out to be dark chocolate cream. The pairing of intense pungent flavour of gorgonzola cheese with dark chocolate “cream” provided a unique yet pleasant finish to the dish.
Dessert – dark chocolate ice cream, char-grilled banana, gorgonzola cheese and caramelised butter.
Dining at Pool Grill, you will have a great view of the swimming pool of Marriott Singapore Tang Plaza Hotel and the view of surrounding buildings in Orchard Road, such as Ion Orchard and Shaw House.
Pool View and Surroundings during the day
Pool View and Surroundings during the night
We were seated in the huge Chinese style pavilion, where it can seat about 20 people. To keep everyone cool, an unique fan called “Big Ass Fan” is used. It control the temperature nicely without messing up your hair or blowing everything off the table. It was indeed a pleasant outdoor dining experience. According to our host, the gazebo is frequently used for wedding solemnisation.
Chinese style pavilion
Overall, the menu of Flavours of Spain at Pool Grill is a reflection of Chef Albert new insight to Spanish Cuisine. His signature of fusion of Spanish food with Asian ingredients. So don't miss out on :
Flavours of Spain at Pool Grill
Spanish Set Lunch and Dinner
15 February – 13 March 2016
3-Course Lunch: $35++ per person
4-Course Dinner: $58++ per person
Thank you very much to the team at Marriott Singapore for the tasting invitation.
Dining Offers: 試食活動Other Ratings: