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Nanta BBQ is a Korean Restaurant that open its door in Singapore in December 2014. Nanta combines traditional Korean dishes such as its BBQ meat and stew, with modern and fusion Korean cuisine such as incorporating cheese in their dishes. Located in Goldhill Centre, facing the Thomson Road, the Nanta BBQ can be easily recognised by their cool pig mascot. The décor is minimalist but spacious. Light wooden colour was the main theme and materials used to decorate the place. Each of the table can fit up to 4 person, however it also easy to combine to cater to bigger crowd.There were 9 types of banchan (side dishes) served during that day. Ranging from the aged kimchi and fresh kimchi, beans sprout, fish cake, Gyeran Mari (Korean egg rolls) and salads. The kimchis are a hit on our tables, especially with LD and another dining partner.For starters, we begin with Cajun Chicken Salad. This is a new dish in Nanta. Combination of boneless fried chicken piece with raw salad, mayonnaise and onion. The chicken was succulent and made a refreshing combination with the salad. It can be better if the chicken is crispier to provide a contrasting texture to the dish.For the grill meat, we have Wagyu Short Ribs ($35 for 200 gram), Aged Black Pork / Kurobuta Pork Belly ($29 for 200 gram) and Kurobuta Pork Collar ($29 for 200 gram). The wagyu short ribs was grill using cast iron pan in front of us. It has a nice marbling and grilled to about medium. To accentuate the flavour, I dipped it in the mixture of salt and sesame oil. While it was tender and juicy, it is missing the melts in your mouth feeling or what I called the beefgasm.The porky went through two steps of cooking. First, it was grilled over high quality charcoal in the kitchen up to 80% cooked and finished at the table so it create thick smoke like a normal BBQ restaurant. While it is good to consider not smoking the customers, it causes the pork to contract during the changes in cooking temperature (hot – cold – hot) therefore the meat become slightly chewy. We suggest to just cook it 100% in one location, the kitchen or in front of the customers. We guarantee that it will produce a more succulent and tender kurobuta pork.Moving to the Fusion dishes, we sample their Cheese Deng-galbi (Cheese Pork Spare Ribs). It comes in two different set. The set A ($55) is just a spicy pork spare ribs, tok-bokki with melted cheese. While Set B ($58), you have additional cheese egg, cheese corn, potato and spaghetti carbonara. The pork ribs are quite spicy, however roll with the cheese, it subdue the spiciness level will providing a creamy chewy texture to it. You must try the tok-bokki / rice cake as well, as it absorbs the sauce that the ribs was cooked it.For set B, the spaghetti was al-dente and creamy, while the corn cheese is sweet and creamy. LD like the egg as it was slowly cooked and moist. I also tried the unique combination of boiled potatoes with melted cheese. The set B is actually something you can order when you bring your kids or any non-spicy eater. It has enough variety that suited for everyone’s taste buds. In case the set is not tummy satisfying, you can add another $12 for Spam mixed rice to go with your Set A or Set B.If spare ribs are not your thing, you can try the cheese Tok-bokki ($18). The spicy version of the red pepper rice cake, topped with mozzarella cheese and torched until the cheese melted. Not only it has a plus point for WOW factor, it also provide a unique charred flavour on the cheese. LD says its good, the rice cake absorbs gravy well and those who like the chewy rice cake, will enjoy this dish.Of course a Korean dinner won't be complete without their stew dishes. We sample three of their dishes: Seafood Budae Jjigae (Traditional army stew using beef broth with Seafood); the inspired healthy version, tomato Budae Jjigae ($42 - using chicken broth and milk); and Bullak-jeongol ($45 – Beef Bulgogi and Octopus). These stews are just mammoth in size, which can easily satisfy 4 to 6 person. Each of the ingredients are neatly arrange in the pot before the broth were added. The beef bulgogi and octopus have a robust and sweet texture to the broth. The beef are tender and flavourful while the octopus was a tad more springy compare to what I prefer, especially near the end of the tentacles.Surprisingly, the healthy version of army stew is something that I might incline to order in the future. It has a mild level of spiciness, while the sourness will stimulate your palate. The ingredients such as fish cake, tofu and spam are closely similar to the original army stew, however I feel it was missing the instant noodle in it. Meanwhile LD enjoys the Seafood Budae Jjigae, especially the freshness of the crab and cuttlefish. Not so much of the big headed bean sprout though.Overall, the food served by Nanta is very interesting. We really enjoy their cheese influenced fusion dishes as well as their stews. If we order the bbq next time around, we will just ask them to do the cooking at the back all in one shot. There are some little things that can be improve, other than that it is a good place for some Fusion Korean BBQ and stew. Cheers!!Thank you very much Nanta BBQ and H3(Cube) for the tasting invitation.

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http://www.chubbybotakkoala.com/2015/05/kuvo-ambrosia-elixirs.htmlKuvo a lifestyle concept by The Connoisseur Concerto ('tcc') group. Tucked in the second floor or Orchard Shopping Centre, this previously unheard of establishment has been gaining positive reviews recently. It is so mysterious, you will hardly notice its existence unless someone told you about it. Which was the case for Little Devil and I. Kuvo are separated into different sections. Ambrosia I & II are the main dining area. While Vine Lounge and Elixir Bar is the place for high tea and chill out, where you can check out what's happening down in Orchard Road. Kuvo cater for lunch, high tea, dinner, lounge and bar. We went there for Afternoon Tea Buffet ($35++) It is a combination of English High Tea together with local flavours as well. From the buffet line, there are savoury pastries and spreads, Parma ham, cheese, local favourites such as beef rendang, ayam buah keluak, beef stew, daily soup and sweet pastries and shots. On top of the buffet line, they will also served you three tier of assorted “nibbles”. While the ladies focus on the catching up and chatting, I proceed to dissect what are on offer here. Started with the soup of the day, Mushroom Soup. It was creamy, think and robust. There are some bits of blended mushrooms in it, so very acceptable. Next was of course the Parma Ham. One of our favourite item. Thinly shaved and goes well with everything and anything. The best part for LD, there was some gherkin and pickles for her enjoyment. Excellent. We then dig into the three tier high tea tapas / sandwich combination. Each of the items are in bite size, tasty and flavourful. The cherry mozzarella and smoked salmon canapés are delightful. The beet root rice paper roll has the raw earthy taste which not many people will like. While the prawns salad and fried wanton are fresh and crispy. Mini burger and mini ciabatta were delicious and the de-constructed otah in a jar gave it an Asian spicy lemak flavour. As there is a little bit of tummy space left, I decided to try their cooked food. Beef rendang, ayam buah keluak and beef stew. The meat of ayam buah keluak is a little harder compare to what I like. However the two beef dishes are just awesome and melts in your mouth. For the finale, I went for their mini tarts, crème burlee and tiramisu. The mini tarts are thin and crumbly. My favourite is the chocolate mini tarts as the fillings are light, creamy but not too sweet. The crème burlee is good, but it can be better if the caramel thicker. The modern version of tiramisu are not to my liking. If you like what you eat, you can do some shopping from the mini gift shop on the way out. They also have selection of cakes in a whole or slices to take away. The service here is excellent and very professional. They are well dressed almost to the extend of fine dining service staff. Overall, we really enjoy the Afternoon High Tea buffet here. We feels that during the high tea, their savoury dishes are better compare to their sweet dishes. The parma ham, beef dishes and three tier high tea small bites are the highlight of the meal. Definitely a place to go in Orchard Road. Cheers!!

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http://www.chubbybotakkoala.com/2015/05/the-market-grill.htmlA 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. 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. 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. 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. 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. 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 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. 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. 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!!

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http://www.chubbybotakkoala.com/2015/05/park-hotel-crab-buffet-at-brizo-crazier.htmlThe annual Crab Lovers Buffet is back. This annual event by Brizo Restaurant & Bar at Park Hotel Clarke Quay has been gathering a substantial fans in recent years. The star of the attraction are of course the Crabs. Featuring more than 22 types of crab dishes and 26 kind of seafood dishes, this is a place to try for crab lovers. After hearing so many positive reviews from past few and some crab cravings influenced decision, LD made the booking at Brizo. At first, she was told there was no more seating available indoor, however when we arrived there, the service staff managed to squeeze a spot for 3 of us. LD, S and Me indoor. Extra points for the service We arrived about 6.30pm, so the place was a little quaint. Without further delay, we proceed to attack the buffet line. First in line, the cold dish. Consist of Spammer Crabs, Alaskan Crab Claw, Prawns, Mussels, Escargots, Blue Swimmer Crabs, Salmon Sashimi and Assorted Sushi. I skipped the spammer crabs as I do not like the texture, and go straight for the Alaskan Crab Claws. The meat is fresh and sweet, no fishy smells at all. The prawns and mussels are fresh and springy. While the escargots slip out from the shell without much effort and enjoyable. First minus point for the night is the Salmon Sashimi. It is difficult for me to say this, but it is not up to hotel standard. Uneven cut, stick together and also WATCH OUT for the BONES!!! You can be forgiven for 1 or 2, but if it is on every second slice, something is definitely WRONG!! So stay away from the sashimi. The highlight of this year Crab Buffet is Crab in a Pan. This is Brizo answer to the Seafood in the bag craze in Singapore. You can choose the sauces of Mariniere, Bouillabaisse or Cioppino. We choose Bouillabaisse. The seafood (crab, prawns, clams & mussels) cooked just right, together with the sauce, corn and potatoes. The Bouillabaisse sauce was on the lighter side, it will be better if it is more buttery. It is also served with thick cut fries, where you can dipped in the sauce. While waiting for my tummy to settle down, I went for Baked Crab Shell and Crab Stick Pizza for my palate cleanser he..he.. Baked Crab is cheesy, but bind the whole ingredients nicely. While the pizza is interesting, as it uses a more upper class crab stick, so it tasted quite good. Now to the crabs. Brizo used Indonesian Mud Crabs instead of the Sri-Lankan version. The Chilli Crab with Fried Bun is good and tasty. The spiciness level is has been lowered, so the sauce more towards sweet and more acceptable to everyone. The same can be said with the Black Pepper Crab, it is the dry pepper version and it is not spicy. The pepper serving more as aromatics instead of the fiery type. The overall verdict, of these two specially dishes, is not up to standard in compared to some of the Tze Char places out there, as the sauce did not absorb into the crabs. The Heavenly Fragrance Crab draw a mixed review from the diner in our table. Some are not used to the curry powder added into it. I am neutral about this. Butter crab tasted to slightly overwhelming, and made you feel jelak. I wish they transfer some of the butter into the “Crab in a Pan”. No salted egg crab and steam crab for the night. All the crabs are fresh, although some of them can feel a bit overcooked as it was put on a warmer. Penne Pasta with Spicy Tomato Crabmeat sauce and Baked Cauliflower with Crab Stick and Cheese surprisingly good. They are the kind of comfort food that I like to eat. Meanwhile the Crab Meat Fried rice has a decent Wok Hei, but lack of flavour. The Laksa is a must try. The gravy is thick, rich and good spiciness level to warm up your stomach. Meanwhile, the Kueh Pai Tee is average only. They turnip was cut too big, making it hard to put inside the kueh. It is also very hot, so when you finish making your Kueh Pai Tee, it become soggy. I suggest you give this a miss. As I had my fill, I proceed to desserts counter. Tried a few of the pastries, jelly shots and durian pengat. They are decent, but does not scream Die Die Must Try. The Melon Sago basically a puree, as they blend the melon into oblivion. Instead of spoon, you can use take a straw and sip it, without getting your straw stuck. Luckily, they have mini Magnum!! I got a double chocolate, so it kind of cover up for the disappointing dessert. The setting for Brizo is modern and trendy. Serving as the main restaurant for Park Hotel Clarke Quay, the design is very functional. The service here is excellent. They are friendly, efficient and it was a breeze to get their attention.

Overall, dining at Park Hotel Crab Buffet is a unique experience. The crabs are fresh, but the overall dishes do not give us the WOW factor. Fortunately, this can be resolve with a little bit of fine tuning such as the taste and definitely in the sashimi area. Meat eater, Be Warned that there is no two legged or four legged protein here. Only Crabs and Seafood. So if you have not try Crab Buffet before, it is still Available on Wednesday to Sunday, until 28 June 2015. Cheers!!

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.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. 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. 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. 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.. 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. 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. 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. 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. 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.

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