Showing 61 to 65 of 176 Reviews in Singapore
Thr3e Bistro ('TB'), a unique F&B mashup concept between a bistro, a wine bar and a restaurant. Not sure what you will call it, but I categorised it as Gastropub. One thing about TB, it does not conform to a normal standard norm to one classification of F&B industries. Instead the passionate owners set their sight on what they want to see their place and transform it to suit their target customers.
In TB, you can have the option of seating in a comfortable chic sofa with luxurious coffee tables to sip your wine, beer and finger foods; or a proper dining tables to tuck in to selections of delectable food. On Wednesday, Friday and Saturday evening, there will be live band to set the atmosphere at TB. It also provide a nice environment to hold a private function and parties.
Chill Out Area
We started the tasting with Classic Mushroom Soup ($6) and Seafood Soup ($8). The mushroom soup is creamy and you can taste the bits of the mushrooms. Served with a dash of truffle oil, it might be a delight for truffle oil lover, but for me, its a little bit of overload on the taste of truffle. The crispy bread and chips provide a contrasting texture to the dish. Meanwhile the seafood soup looks like the mini version of seafood bouillabaisse. The fish, prawn, clams and calamari are fresh. You can taste the sweetness of the seafood in the broth with the tanginess of the tomato. The seafood soup get my pick.
Classic Mushroom Soup
Pan Seared Salmon with Tofu ($12) as a starter provided a good value. The salmon is well glazed with teriyaki sauce and cooked just nice. The bland yet crisp fried tofu is a good pairing to the sweet and think teriyaki sauce. There is a sweet wasabi sauce on the side for those who prefer a little kick in the flavours. Very unorthodox dish, but creative fusion dish for those looking for healthy food.
Pan Seared Salmon with Tofu
BBQ Chicken Pizza ($10.50), an individual serving pizza size. The crust is thin and crispy. The toppings of bbq chicken, pineapple, cheese and bbq sauce give you the Hawaiian feel.
BBQ Chicken Pizza
For the mains, we tried Duck Leg Confit ($25), Black Cod ($27), Lamb Shank ($27) and Baby Back Ribs ($23). We started with the fish, as it is lighter in flavours. A thick cut of oven baked cod fish served on the bed of salsa. The cod fish has a moist and buttery feels when you bite into it. The salsa is just refreshing, while you can't hardly taste the anchovies pungent aroma from the cream. I will like it better if they pan fried the skin first to make it crispy before they oven baked it.
TB version of duck confit is not the crispy type, but the texture of the skin more like roast chicken version. The meat is tasty, tender and succulent. The mashed potatoes are smooth, but the infusion of truffle oil in the mash are just not necessary. There is zigzag line of whole grain mustards on the plate aids in balancing the fattiness of the duck.
Duck Leg Confit
Lamb shank is tasty and tender, proves that it has gone through a long cooking process. Meanwhile, the gravy is light with a nice tomato flavour. It is not starchy as they did not cook the potatoes with the shank. Instead it is pan fried later and served with some greens.
You might want to give the baby back ribs a miss. It seems they just glazed the their homemade BBQ sauce before they put it on the grill and it did not absorb into the ribs. The meat is hard, dry and tasteless while the cuts are thicker than the normal baby back. They should marinate the ribs overnight with the sauces soak into the ribs; allow more moisture back into the meat and let the vinegar in the sauce to tenderise the meat.
Baby Back Ribs
For the sweet ending, we had Chocolate Brownie with Vanilla Ice Cream ($6.50) and Panna Cotta ($5.50). The homemade brownie has a dense texture with a walnut fillings. Slightly dry and crumbled on top, it has a good thickness and goes will with the smooth, creamy vanilla ice cream. The panna cotta is also dense in texture, while the berry sauces on top provide a refreshing sweet and tangy finish for the night.
Chocolate Brownie with Vanilla Ice Cream
For the wine lovers, TB carries an exclusive wines from Romania and Qingdao Great River Hill Winery, where the Chateau Nine Peaks RESERVA won China Wine & Spirits Awards (CWSA) best wine in 2013.
Romanian Wines and Chateau Nine Peaks Wine
Overall, Thr3e Bistro provide a unique and interesting dining atmosphere, but definitely a good place to chill out. Their seafood dishes are the star for this place, while the rest heavier protein such as lamb or pork can be improved. So if you are around Marina Square area, give this place a try and let me know what you think. Cheers!!
View from the Dining Section
Thank you very much to Summer, Susan and Thr3e Bistro team for hosting this food tasting session.
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Dining Offers: 試食活動Other Ratings:
Social Square ('SS') is a concept restaurant from Ministry of Food located in 3rd floor of Parkway Parade Shopping Centre. SS offer a combination of European – Japanese gourmet delights and all day breakfasts.
The décor is of this establishment is like a indoor garden with tall 'trees' surrounding the dining area. The open concept kitchen also allow you to see the chefs & bartenders at work preparing your food and drinks.
Social Square Indoor Garden
Once seated, we were given a tablet for the menu and to place our order. There is a printed menu available on each table as well. If this is your first time here, you will probably need to get the service staff help to run through the order, as the initial briefing are not very helpful.
Tablet Ordering System
I ordered Pork Belly Special Lunch Set ($15.80) which comes with ice lemon tea and ice cream. The pork belly is served on top of open sandwich concept with scrambled eggs, topped with mash potatoes. On the sides are baked beans, grilled tomatoes and garden salad with brown sauce. The pork belly is tender and tasty, the mash is smooth and delicious with gravy on top while the scramble eggs ooze a slightly pungent aroma due to the cheese they used. I just wish there are more slices of pork belly in it.
The Cookies and Cream ice cream that come with the set lunch is about half of a normal scoop. Mini size. The taste is pretty average and nothing memorable. They should just skip the ice cream and give a warm soup instead.
Ice Lemon Tea - Part of Lunch Set
Ice Cream - part of Lunch Set
Little Devil decided on Sashimi Bento ($28.80). The portion of the sashimi are quite generous. Three slices each of swordfish, tuna, salmon, yellow tail, sashimi prawns, tamago, kani stick on top of sushi rice with salmon roe. The sashimi are fresh and the cuts are thick. The rice portion are huge, fluffy with the right amount of vinegar for sushi rice.
Our little E (our niece) decided to order Gammon Ham Pancakes ($11.80). Three stack of medium size pancakes, served with scrambled eggs, gammon hams with butter and maple syrup. The pancakes are fluffy but a little bit dry. The scrambled eggs has the same pungent aroma as the one in the pork belly sandwich, while the ham are thick and not as salty as other ham.
Gammon Ham Pancakes
For the service here, keep your expectation to the minimum. During our visit, the place was not packed so its quite manageable. But as the crowd grows, it is very difficult to get their attention.
Fruit Iced Tea
Overall, Social Square provide a good place to get a bite in Parkway Parade. The quality of the food is quite good, the price is reasonable and the greenery atmosphere is very relaxing. Unless, you got kids start to run around and scream their head off. Cheers!!
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Pork Belly,Sashimi Bento,Gammon Ham Pancakes,Fruit Iced Tea Other Ratings:
OSIA Bar and Restaurant is a fine dining establishment owned and marketed by Ottscott Pte Ltd. A partnership between distinguish and award winnings Chef Scott Webster, who made his name in Australia and his long time friend Chef Otto Weibel, the Swiss Chef previous executive Chef from Swissotel the Stamford and Fairmont Singapore.
OSIA Bar & Restaurant
OSIA offer a fine dining experience, that combines innovative and freshest ingredients, which can be enjoy individually or shared between the diners. Located in RWS, this award winning restaurant not only catered to for the resorts guests, it is also open to public. Helmed by Chef Douglas Tay, winner of several gold medals at Culinary Olympics 2008 and Western Australia Oceanafest 2009; you can look forward to some culinary excellence.
We gathered here to celebrate a friend's birthday party so I need to limit my bloggers probing. We started with the signature Stone Hearth Flatbread ($11). Ours was a combination of Truffled Kalamata Olive and sour cream. The flatbreat has a distinct crispiness on the crust, with a a moist, fluffy yet resilient texture in the middle. The pistachio cream cheese dip provide a excellent complement to bread compare to the normal just butter.
Stone Hearth Flatbread
Sour Cream Flat Bread with Pistachio Cheese Cream
Next come the fresh oyster, served on salt cast ring. I like eat my oyster as close to nature as possible, with a small squeeze of lemon. It is fresh and succulent, you can actually taste the ocean in your mouth.
For mains, I had Byron Bay Berkshire Pork Rack 300 gram ($55). The plating of the dish is quite unique, served on a wooden platform layered with oba leaf. The pork rack looks like a pork chop with the bone in it. The cuts are thick, cooked just right with slight pinkish in the middle but absent of blood. It is well seasoned, tasty, tender and succulent, I almost did not touch the fresh hollandaise sauce. The homemade chutneys, seasoned vegetables and pickles are creamy but under-seasoned. Overall, it can be considered a good main dish, but somehow it's kind of missing the WOW factor.
Byron Bay Berkshire Pork Rack
The tables shared the desserts of OSIA Macadamia Soufflé ($32). Since the soufflé intended for 2 persons, the size is quite tall when it rises. It is light, moist, has the right sweetness to it but the taste of the egg is quite strong. The praline provide a crunchy texture to the overall dish and the ice cream is there for contrasting experience of hot and cold.
The décor of OSIA is modern and elegant. The open concept kitchen is one of the main feature here. You can see the chef at work no matter where you are seating. Service are excellent, setting the benchmark for fine dining standards. Kudos to the service team.
OSIA Open Kitchen
Overall, OSIA provides you with a very good fine dining experience. Starting from the freshest ingredients, modern yet classic cooking technique and exceptionally good service. Cheers!!
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Stone Hearth Flatbread,Fresh Oysters,Byron Bay Berkshire Pork Rack,Macadamia Soufflé
Celebration: 生日 Other Ratings:
Quoting from the website of Mrs Pho, “There is no Bastardisation nor is there any fusion on the menu here – It's traditional Vietnamese Food, just like how Mamma used to cook”. This quote itself says it all on what's on offer at Mrs. Pho written Anthony Bourdain's flair.
Once you enter through the door of Mrs. Pho you will wonder if you actually just step out into the back alley of Ho Chi Minh. The wall spray painted with names and phone numbers telling people who to contact if you want to buy this land. The dangling light bulb with cables hanging down from the roof top are not far from portraying of how people eat street food in Vietnam. Of course, once you realise you are missing flies and mozzies, rubbish on the floor and the soothing air from the aircon you know that you are still in Singapore.
Atmosphere like in Vietnam
Grab a seat, check out the menu and write down your order on the order sheet provided. Pass it to the service staff and only make payment (Cash only) after you finish your meal.
Child Height Table and Chairs outside
We started with Cha Goi – Fried Spring Roll ($3) and Goi Cuon – Fresh Spring Roll ($3.50). The spring rolls are crispy, full of juicy fillings. The fresh spring roll or rice paper roll filled fresh ingredients and wrapped in a moist and chewy paper roll. If you want me to compare, the fresh spring roll got my pick.
Cha Goi – Fried Spring Roll
Goi Cuon – Fresh Spring Roll
Of course a must try dish here is the Pho. LD ordered Pho Tai – Rare Beef Noodle Soup ($7.90) and extra Bo Vien – Beef Balls ($1). The broth is robust with a hint of sweetness from the onion and bones. The rice noodle is thin, springy and generous in portion. The rare beef are thinly sliced but slightly chewy as regular beef are used. I wonder how it will taste if it uses a higher grade of beef such as wagyu.
Pho Tai – Rare Beef Noodle Soup
I ordered Hu Tieu Bo Kho – Stew Beef Noodles ($7.90). The meat here is the opposite, the cut are thick, but the meat are tender and melts in your mouth. It shows that it has been through a long cooking process. The rice noodle is thin and springy, while the broth not only robust, it has a little spicy kick in it.
Hu Tieu Bo Kho – Stew Beef Noodles
Hu Tieu Bo Kho – Stew Beef Noodles
The most memorable dish that we found here is So Huyet Xao Toi – Stir-fry cockles with garlic and pork lard ($6.50) This dish might look simple, but it is fragrant and appetizing thanks to the garlic, pork lard and basil leaves. The cockles stir-fried until it is absent of blood but still juicy. Once you open it, dip it in the salt and pepper provided with this dish. Here comes the twist, if you add the fresh lime juice in the salt and pepper, the taste become completely different and improve significantly. Guess what, we also dipped the fried pork lard into it, and I have to say it will go down well with a plate of white rice. Yum Yum.
So Huyet Xao Toi – Stir-fry cockles with garlic and pork lard
Unlike other establishments that try to make a higher profit with the drinks, Mrs Pho drinks price here is very reasonable. The refreshing Da Chanh – Homemade Lemonde is priced at $2; and a bottle of mineral water is at $1.50.
Da Chanh – Homemade Lemonde
Service is efficient and friendly. The stunning looking manager follow up on the order and teach us to add the lime to the salt & pepper for the cockles.
Overall, Mrs Pho food are just delicious. Although the Pho is not the best that I've ever tried in Singapore, the rest of the other dish really authentic and make you feel at home. It is also value for money. We actually went back a few nights ago before I wrote this review and each one of us had a plate of fried cockles each in a finger licking good manner. So Mrs Pho, is a must try. Cheers!!
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So Huyet Xao Toi – Stir-fry cockles with garlic and pork lard,Hu Tieu Bo Kho – Stew Beef Noodles,Pho Tai – Rare Beef Noodle Soup,Goi Cuon – Fresh Spring Roll,Cha Goi – Fried Spring Roll
Spending per head: Approximately $18(Dinner)Other Ratings:
Thank you very much to Ian Low (The Silver Chef), May & Phillip from Thai Village Group for hosting the food tasting invitation.
Thai Village Restaurant, Singapore Indoor Stadium
My memories of my first visit to Bangkok were the sumptuous dinner that I had in Yaowarat Road, Chinatown. Where you can smell the food in the air from street food such as wanton mee, bbq seafood or more exquisite Teochew influenced dish such as Shark Fin soup, bird nest, stewed goose web and suckling pig.
Inspired by Thai Teochew Cuisine, Thai Village Restaurants bring these flavours to Singapore, China, Vietnam and Indonesia. Showcasing their specialities which includes: Braised Shark's Fin, Abalone Rice, baked crab with vermicelli and baked salt chicken.
Bean Sprouts and Chinese Parsley for Shark Fin Soup
We started our dinner with individual braised Superior Shark's Fin with Crab Meat ($65 for small). Each diners got individual solid serving of the shark fin soup. The broth are thick, robust and flavourful. The shark fins came from Spain and I have to say it does not have any fishy smell. I did not even any vinegar in my soup, which you will normally do to cover the overwhelming smell. The bean sprout and crab meat provide different texture to the dish. Yum Yum!
Superior Shark's Fin with Crab Meat
Braised duck web ($20 per serving). The original version of this dish supposed to be braised goose web. However due to the restriction of goose meat in Singapore, duck webs are used as substitute. Presentation wise, it does not look very appetising. However, do not judge the dish by the look. It pack of flavours and has a resilient texture. The duck web is gelatinous, but not as good as goose web.
Braised duck web
Deluxe Cold Dish ($70 for large), not a common dish that I will order unless at a wedding banquet or reunion dinner. The octopus has a sweet and springy texture. The chicken is slightly though for my liking. However the deluxe fruit salads which contains strawberry, honeydew melon and apple are refreshing. The shrimp roll is crispy and their version of ngo hiang with salted eggs and lap cheong is tasty and unique.
Deluxe Cold Dish
Baked Crab with Vermicelli ($72 for large). This dish has a Thai Teochew Food signature all over it. All the vermicelli is well coated with the robust gravy. The aroma arises from the pork lard and herbs used, but the best part it does not look oily at all. The crabs were fresh and cooked to perfection. Delicious.
Baked Crab with Vermicelli
Cheese Baked Lobster ($14 / 100 gram). We were served half portion each and the lobster is quite huge in size, fresh and meaty. The cheese used are subtle and really complement the dish instead of overpowering the freshness of the seafood. At first, I only ate the meat using the fork and knife. Halfway through, I decided to forget about the cutleries, all fingers are on deck and leaving the trail of exoskeleton for the aftermath.
Cheese Baked Lobster
Pan-fried Japanese Wagyu Beef ($176 for large); Cubed, cooked with sliced garlic and served with diced mushrooms. If there is a word Beefgasm, this will be the right time to use it. The wagyu beef is so tender it just melts in your mouth. Together with the sliced garlic and cubed mushrooms, it is just unforgettable.
Pan-fried Japanese Wagyu Beef
Baked Cod Fish ($60 for large) is another dish that might not look so appealing. It look charred, however this charred seal the juice inside the cod fish and provide a different texture to the fatty, yet silky smooth meat of a cod fish. The sauce was just right and it will be nice to have it with a bowl of rice.
Baked Cod Fish
Chinese Spinach with Superior Broth ($12 for small). We were almost full at this point and we actually want to skip this dish. However we decided on a smaller portion instead. The spinach are fresh and the broth of robust. The eggs coated the spinach well enough and add the salty flavour to this dish.
Chinese Spinach with Superior Broth
Abalone Rice ($33 per serving for 3 to 4 person). Served using a whole abalone from Australia and large shiitake mushrooms. The same broth as the shark fin soup is used to bind this dish together. It is a good comfort food, or I should say luxurious comfort dish.
Of course for Teochew Cuisine, the dinner will not be complete without Yam Paste (Orh Nee) with Ginko Nuts - $5 per serving. Individually steamed with a nice presentation. The Orh Nee looks rough in granules form, however this is what orh nee lovers are looking for. It has a nice bite and texture to it. The pumpkin and ginko add another layer to the dish brought together nicely by the coconut milk.
Yam Paste (Orh Nee) with Ginko Nuts
The décor of the place is slightly traditional yet classy in a way. The dining area are bright and the distance between tables are quite spacious. When you enter through the main door, the wine fridge provide a classy divider between the main dining area and the reception.
Common Dining Area
Overall, I was impressed by the quality of the food and the faultless execution of the dishes. Foodgasm, of course. Price can be on the high side, but you are paying for quality. Thanks to the awesome dinner, I did not try to find any food during my red eye flight to Taipei that night. Yum Yum, Cheers!!
For the complete Chubby Botak Koala dining experience, click here:
Superior Shark's Fin with Crab Meat,Braised duck web,Baked Crab with Vermicelli,Cheese Baked Lobster,Pan-fried Japanese Wagyu Beef,Baked Cod Fish,Abalone Rice,Yam Paste (Orh Nee) with Ginko Nuts
Dining Offers: 試食活動Other Ratings: