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Chubby Botak Koala
This is Chubby Botak Koala living in Hougang/Kovan. I am a Foodies, work in Ang Mo Kio. I like to hang out in Serangoon, Katong, Tampines. Singaporean, Chinese, Multi-Cuisine are my favorite cuisines. I also love Hawker Centre, Restaurant, Café, Bistro and Roasted Meat, Desserts and Cakes, Dim Sum, Something not too spicy.
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Categories : Spanish

La Ventana by Charles Gaig

La Ventana by Charles Gaig

 
La Ventana by Chef Charles Gaig, is the first expansion to Asia by Michelin Star Chef Charles Gaig. Open in June 2015, La Ventana ('LV') set to resurrect traditional Catalan recipes, bringing a taste of home to Catalans overseas and also introducing to the multicultural population in Singapore an authentic and long standing taste of Catalan.
La Ventana - during the day

La Ventana - during the day

 
LV Singapore concept will be tapas-centric restaurant featuring his famous take on classic Catalan market fare. The duo entrusted to maintain the stringent standard required by Chef Gaig are Chef Gaig's daughter Miss Nuria Gibert who is the LV's restaurant manager and Chef Eduard Castellarnau who has worked for Chef Gaig for more than 10 years at Restaurant Gaig in Barcelona.
Indoor Dining Area

Indoor Dining Area

 
Set in the beautiful and lush greenery of Dempsey Hill, LV has indoor and outdoor seating arrangement. Up to 40 pax indoor, 60 pax outdoor and 10 pax at the bar. There is also an private section at the back where you can cater for small function.
Outdoor Dining Area

Outdoor Dining Area

 
Private Section

Private Section

 
Our tasting menu is a combination of “GRAN ÀPAT” tasting menu with the signature dishes recommended by our host for the night. While waiting for the kitchen to prepare the meal, we nibble on baguette with olive oil.
Catalan Baguette with Olive Oil

Catalan Baguette with Olive Oil

 
Oyster “Escabeche” (mild pickled Gillardeau oysters with baby vegetables and herbs) and Jamón Ibérico “de Bellota” (100% acorn fed Ibérico ham on Catalan crystal bread with tomato). The oyster is fresh, juicy and mild. The baby vegetables provided the contrasting texture to the dish, and a good teaser to for the next to come.
Oyster “Escabeche”

Oyster “Escabeche”

 
Jamón Ibérico is one of my perennial favourite ham. The reddish colour of the ham was so inviting. Although it was cured for more than 36 months, the texture of the ham is still succulent and melts in your mouth. It has the right saltiness and nicely complemented with tomato and crispy chewy Catalan crystal bread.
Jamón Ibérico “de Bellota”

Jamón Ibérico “de Bellota”

 
Lobster “Coca” (fresh lobster meat on fine puff pastry with eggplant purée and roasted capsicums). A nice presentation especially alternating between eggplant and sliced roasted capsicums. Unfortunately the taste of the lobster is cover by the accentuated roasted capsicums flavour.
Lobster ''Coca''

Lobster ''Coca''

 
Roasted Octopus (slow roasted octopus with infused potatoes and Spanish smoked paprika). The octopus was slow-cooked and served in square form like Chinese version of pig jelly. The octopus is tender and succulent, however there is a subtle hint of fishiness in the octopus.
Roasted Octopus

Roasted Octopus

 
“Canelón” since 1869 (traditional cannelloni stuffed with foie gras, beef, pork and truffle cream. This is a traditional dish that enjoyed during Christmas by family in Catalan region. The cannelloni stuffed with foie gras, pork and beef. It is smooth, creamy and the truffle cream is just superb in binding all the ingredients together. Following its name, this dish was perfected in Chef Gaig family since 1869, and for four generation they have been doing in the same way. Yum Yum!!
“Canelón” since 1869

“Canelón” since 1869

 
“Canelón” since 1869

“Canelón” since 1869

 
Black Cod & “Samfaina” (slow cooked black cod with Catalan style vegetable ragout). The buttery black cod texture just melts in your mouth. The vegetables ragout provided the acidity to fattiness in the cod fish.
Black Cod & “Samfaina”

Black Cod & “Samfaina”

 
Pigeon “Paella” (carnaroli rice with porcini mushroom and pigeon). Yes, Pigeon. You see it correctly. Combining the Pigeon from France with traditional Catalan dish. The rice with mushroom are boiled using pigeon broth. It is robust and smoky at the same time. Meanwhile, the delicate pigeon are cooked separately. The pinkish breast meat tasted like medium rare wagyu fillet mignon. Definitely a must try dish. This dish is part of ala-carte menu instead of tasting menu.
Pigeon Paella

Pigeon Paella

 
Pigeon Paella - My 1st portion with Pigeon breast meat

Pigeon Paella - My 1st portion with Pigeon breast meat

 
Crispy Suckling Pig (boneless suckling pig with strawberry salad). A melts in your mouth pork, with crispy paper thin skin is simply delicious. Porkgasm!! I was hoping for a bigger serving,but to no avail. The balsamic coated strawberry provided a good palate cleanser for me. Available in Tapas tasting menu but not in Gran Àpat. However you can order this in ala-carte.
Crispy Suckling Pig

Crispy Suckling Pig

 
The finale is Catalan “Crème Brûlée” (espuma, ice cream toffee). This dessert is just light and melts in your mouth. It has sweet, tangy and a nice toffee flavour. Like digging into whipped cream hunting for the custard below. Due to the shape of the glass, it will be better if they give a sundae spoon instead of dessert spoon.
Catalan Crème Brûlée

Catalan Crème Brûlée

 
To accompany your dinner here, don't forget to try their Sangria or Catalan Wine.
Sangria

Sangria

 
Overall, I truly enjoy the Catalan cuisine served in La Ventana. You can see the efforts and execution that the chefs put in each dishes using the best and freshest ingredients available. My picks for the meal is the Jamón Ibérico “de Bellota”, Crispy Suckling Pig and Pigeon “Paella”. What will be your pick? Aclamacions!! Cheers!!
La Ventana at Night

La Ventana at Night

 
Thank you very much for La Ventana Team and H3 Cube Team for the tasting invitation.

[MEDIA INVITE] For the complete review, click here:
http://www.chubbybotakkoala.com/2015/08/la-ventana.html
 
Recommended Dish(es):  Jamón Ibérico “de Bellota”,Roasted Octopus,“Canelón” since 1869,Pigeon Paella,Crispy Suckling Pig,Catalan Crème Brûlée
 
Dining Offers: 試食活動


Other Ratings:
Taste
 5  |  
Environment
 4  |  
Service
 4  |  
Clean
 5  |  
Price
 4

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Celebrating Modsin Cuisine OK Aug 04, 2015   
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Categories : Asian Variety | Singaporean Western | Restaurant | Desserts and Cakes

The Quarters

The Quarters

 
DurianCanBoleh ('DCB'), seems like a rojak (mixed up) words that can only born in Singapore. DurianCanBoleh basically represent the brand for Durian Crème Brulee, invented by Chef Chung Deming a few years back. From the outside, it looks just like any other crème brulee, however once you savour it, you will noticed the infusion of the durian with smooth crème. Using what considered to be the best durian Mao Shan Wang, DCB packs the durian flavours in each bite.
The Coffee Bar

The Coffee Bar

 
Following the success of of DCB, Chef Chung decided to open up The Quarters ('TQ'), which represent modern Singapore cuisine. Drawing the inspiration from Singapore humble beginnings, and evolution of our culture through food, it will be represented in each of the dishes in TQ. The principle behind TQ is fresh ingredients, home made with love.
The Menu and Beer Collections

The Menu and Beer Collections

 
We started with Salted Egg Fries ($9) and Calamari ($13.80). Salted Egg Fries consist humble shoestring fries with salted egg aioli on the side. The stick-like fries are deep fried until crisp, readily to absorb the aioli which as pretty subtle in terms of taste. The squid in the calamari very tender and succulent. The curry aioli is bold and packs of punch. Personally, I prefer the curry aioli compare to the salted egg aioli to go with the fries and calamari, as the salted egg tasted too mild.
Salted Egg Fries

Salted Egg Fries

 
Calamari

Calamari

 
Har Cheong Gai ($9.50) and Umami Babi ($10.80) complete the appetizers. Har Cheong Gai or also known as prawn paste chicken is a staple in every chi zhar place across the island. Each boneless chunks are well seasoned with prawn paste, deep fried and to be enjoyed with the belachan. Watch out for the spiciness of the belachan. Some of us like it until we ate it with the fries.
Har Cheong Gai

Har Cheong Gai

 
Umami Babi was supposed to be a combination of slider and braised pork. Unfortunately, the pork was slightly too dry and turned out to taste like pork jerky slider.
Umami Babi

Umami Babi

 
For healthy options, we sample Wafu Beef ($14.80) and Samsui Chicken ($12.80). The wafu beef salad provide a good non-carbo options. The medium rare beef ribeye works well with the soy vinaigrette dressing. While the samsui chicken salad, I like how TQ use chicken thigh with skin on for this salad, instead of lacklustre breast meat. The dressing tasted more like a sweet chilli sauce rather than normal chicken chilli sauce.
Wafu Beef

Wafu Beef

 
Samsui Chicken

Samsui Chicken

 
For main meals, Satay Burger ($17) is a must try. A well marinated chicken thigh, in between the handmade rice patties. The meat is tender and succulent, while the handmade rice bun combined crisp and chewy. It is unique and gives you the different take on satay and ketupat. Meanwhile Ma Jie's Indulgence ($18) or known as chilli crab pasta kind of missing the WOW factor for me. Pasta was al-dente, well coated with the chilli sauce and crab meat, but the blend of the sauce with the paste just does not click for me.
Satay Burger

Satay Burger

 
Ma Jie's Indulgence / Chilli Crab Pasta

Ma Jie's Indulgence / Chilli Crab Pasta

 
The Great Escape ($18.80) you can say its one of the textbook dishes for fish in a fine dining restaurant. The skin is crisp, while the meat is soft and flaky. I suggest you just dipped into the lemongrass and ginger flower subtly infused sauce instead of pouring it on the fish, as it will ruin the crispy skin.
The Great Escape

The Great Escape

 
Not to miss for the dessert of course its Duriancanboleh ($8.50). I never tried it before, but I was expecting something like durian pengat style, instead a of yellowish smooth crème brulee. The caramelized thin layer of sugar on top nicely done.
Duriancanboleh / Durian Creme Brulee

Duriancanboleh / Durian Creme Brulee

 
Duriancanboleh / Durian Creme Brulee

Duriancanboleh / Durian Creme Brulee

 
Wanderffle ($12.80) is decent. While the subtle homemade lemongrass and pandan ice cream is much appreciated, it is difficult not to compare the waffle texture with lots of cafes outside. The version here is more artistic and thick. The gula melaka glaze can be pretty sweet, so you need estimate it on your own.
Wanderffle

Wanderffle

 
Bibik's Brownie ($10.80) served with Buah Keluak Ice Cream. Sorry to say, I am not a buah keluak fan. So after I tried the ice cream, my face made those funny looks that the other foodies said was Instagram worthy. Luckily no one capture it. Phewww!! After that, I so absent minded I forgot to taste the brownie.
Bibik's Brownie with Buah Keluak Ice Cream

Bibik's Brownie with Buah Keluak Ice Cream

 
The coffee bean at TQ are sourced from Papa Palhetta. So I definitely must try their coffee and with a bonus we also tried their Affogato ($8.50). The combination of the homemade ice cream with nutty chocolaty espresso was a just awesome. Probably the best dessert here other than DCB.
Affogato

Affogato

 
TQ also offer their special Cocktail of The Quarters ($16) combination of gin, vodka, lemon, mint and dill; or mocktails Quarterade ($6) – lemon, mint and dill without the alcohols. For beer and cider check out their attractive brands such as F***ing Hell, Dead Pony or Green Goblin.
The Quarters Cocktail

The Quarters Cocktail

 
Decor of the place is a very open, casual with industrial warehouse feel. Elements such as wooden board, tin wall and black steel are part and parcel when you are dining here.
Flat White

Flat White

 
Overall, I admire Chef Chung vision in opening The Quarters. Though I applaud him for introducing his take on modern Singapore dishes, however its uniqueness of the dishes might need the courage and curiosity of the current diners. Do give The Quarters a try if you are around Tanjong Pagar area and let me know how you think of the food. Cheers!! 

Thank you very much to The Quarters team for tasting invitation.

[MEDIA INVITE] For the full review, click here:
http://www.chubbybotakkoala.com/2015/08/the-quarters.html
 
Recommended Dish(es):  Affogato,Duriancanboleh / Durian Creme Brulee,Satay Burger,Wafu Beef,Calamari
 
Dining Offers: 試食活動


Other Ratings:
Taste
 3  |  
Environment
 3  |  
Service
 3  |  
Clean
 4  |  
Price
 3

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Eat Drink Italiano Smile Jul 28, 2015   
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Categories : Italian | Ice Cream and Gelato | Pasta

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Bottura

Bottura

 
Walking past the newly opened Bottura on second floor of Suntec City Mall, you will probably think, “Wow! What a huge Gelato desserts bar!” Well, you are not wrong. Bottura is a full fledge modern Italian Restaurant hailed from Bologna, Italy. Overseeing the first overseas expansion for Bottura is Luca Bottura, fifth generation of restaurateur who was a banker before his passion of food come calling. Unlike other authentic Italian restaurant in Singapore, Bottura aims to be your affordable day to day restaurant.
Bottura - Eat Drink Italiano

Bottura - Eat Drink Italiano

 
Gone are those candles, dim lights, table clothes and padded chairs. Instead, in Bottura you will find modern and simplicity with a touch of industrial theme of the restaurant. There are even a high bench tables with tall stools and low lighting that nicknamed “Instagramer Tables”.
Part of Dining Area with view of the Kitchen

Part of Dining Area with view of the Kitchen

 
Luca Bottura, Fifth Generation Restaurateur with ''Instagram Table'' at the back

Luca Bottura, Fifth Generation Restaurateur with ''Instagram Table'' at the back

 
While the outlook are modern, Bottura's dishes which includes pastas, mains, antipasti and desserts came directly from Bottura's family cookbook. All ingredients and equipments where possible are imported from Italy, mainly from Bologna. These include the wines, coffee bean, truffle oil and other products as well. Some of the products are available for sale as well.
Italian produce on sale at Bottura

Italian produce on sale at Bottura

 
We started the tasting with Tagliere di affettati e formaggi misti con tigelle e marmellate ($22). The cold cuts platter, cheese and marmalade. The size is good for 2 to 3 person, as it consist Prosciutto de Parma, cooked ham and mortadella ham, with Pecorino, aged Pecorino and parmesan cheese. Each of the ham has different characteristic, while the Prosciutto de Parma remain my favourite. For cheese, aged Pecorino has the strongest aroma, so only those with the acquired taste should try it. Tigelle bread, rocket leaf, orange marmalade and olive oil complete the platter. Tigelle bread has similar texture as baguette, however it is more dense and crispy compare to baguette. What a good way to start.
The cold cuts platter, cheese and marmalade.

The cold cuts platter, cheese and marmalade.

 
Please note that from the beginning we were informed, in Bottura, they only use Olive Oil. No Butter!!! smile

Piadina (flat bread) with Prosciutto di Parma, stracchino, rucola ($12) is next. The house-made stracchino cheese is a must try here. It is soft, almost cream like texture but with a hint of subtle buffalo mozzarella taste is just an absolute delight. Combine with my favourite ingredient Parma ham and rocket, I can have this everyday. I must confess that I had more than one slices. Yum Yum.
Piadina (flat bread) with Prosciutto di Parma, stracchino, rucola

Piadina (flat bread) with Prosciutto di Parma, stracchino, rucola

 
Arancini al ragù ($8) Arancini with ragù and tomato sauce. Italian version of rice ball. This tasty risotto ball are packs of flavour. While it is mould in round ball shape each grain of rice retain its shape and not mushy and filled with ragù. The acidity in the tomato sauce provide a good balance to the robust Arancini. For those who like their risotto on the softer side of al-dente, you might need to get used to the harder texture of the rice here.
Arancini with ragù and tomato sauce

Arancini with ragù and tomato sauce

 
Moving on the main staple of Italian cuisine, Pasta. Gnocchi di patate ai 4 formaggi e rucola ($14) Four cheese gnocchi with rocket pesto. A pasta dish created for the cheese lover. You can smell the aroma and taste the different type of cheese. Pungent or Fragrant, depends on your preference. The gnocci is soft, springy and absorbs the cheese sauce nicely.
Four cheese gnocchi with rocket pesto

Four cheese gnocchi with rocket pesto

 
Foglie di polenta con ragù e besciamella ($18) Polenta lasagne with traditional ragù and béchamel sauce. My first experience with polenta was not a memorable one. Although it has mash potatoes texture, I find the grit was just to much for me. However this dish truly change my opinion on polenta. Cooked, chilled and cut in lasagne shape, each polenta layer absorbs the ragù nicely. Almost like eating mash potatoes with ragù.
Polenta lasagne with traditional ragù and béchamel sauce.

Polenta lasagne with traditional ragù and béchamel sauce.

 
Ravioli panna prosciutto e funghi ($14) Ravioli with cream, ham and mushrooms. Creamy, cheesy and with a nice burst of flavour when you bit into the ravioli. Meanwhile Tagliolini zebrati con Gamberetti e zucchini ($16) are delightful to see. Two type of tagliolini, egg and squid ink each brings different texture and flavour to the dish. It looks contrasting, however the taste complement each other. I personally like the tomato base sauce.
Ravioli with cream, ham and mushrooms

Ravioli with cream, ham and mushrooms

 
Two type of tagliolini, egg and squid ink pasta

Two type of tagliolini, egg and squid ink pasta

 
Spaghetti alla carbonara ($12). One of the best known spaghetti and the perennial favourite. Luca said this is the best selling pasta here. I just let the photo speak for itself. Once the pasta is cooked, the chef just slide the egg on top of the pasta. The egg got heated up slightly and resulting in this fine dining esque presentation. Smooth, creamy with al-dente spaghetti with a touch of salt from the bacon. What else can you ask for?
Spaghetti alla carbonara

Spaghetti alla carbonara

 
From pasta we move on to Bottura 12” signature pizza. Melone, prosciutto di Parma, mozzarella ($24). This is Luca's interpretation of favourite combination of parma ham with rock melon. Instead of making it as an appetizer, he did it in pizza form. Combining the sweet, salty and mozzarella is just fantastico. Did I mention the crust of the pizza is light and crispy as well.
Rock Melon, Parma Ham and Mozzarella Pizza

Rock Melon, Parma Ham and Mozzarella Pizza

 
Meanwhile Arrabbiata (spicy sauce): pomodoro, capperi , aglio, peperoncino, mozzarella fior di latte, rucola ($18) is definitely for those who like their pizza spicy. Forget about Tabasco sauce, just go for this pizza. It has Tomato, capers, garlic, chilli, mozzarella and rocket. Although the texture is good, it was just too spicy for me. The chilli was like a landmine for me.
Spicy Sauce Pizza: Tomato, capers, garlic, chilli, mozzarella and rocket

Spicy Sauce Pizza: Tomato, capers, garlic, chilli, mozzarella and rocket

 
Well, we finally reach the desserts. If you want to impress somebody during dinner, order this “SPAGHETTI” GELATO ($7). The vanilla gelato went through the presser resulting in spaghetti shaped like desserts. However, you better eat this fast, as the gelato slowly melts, the form turns into a big lump of ice cream again.
Spaghetti Gelato

Spaghetti Gelato

 

 
Bottura also created its own version of Tiramisu ($8). Round in shape, light and fluffy in texture. It has a well balance taste of coffee, chocolate and cream. Unlike the traditional version where it can get to mushy due to prolong soaking by coffee.
Tiramisu

Tiramisu

 
For something lighter to go with your coffee, I will recommend Pasticceria mignon fresca ($2.5 each) Fresh mignon pastries with Marsala zabaglione. In simple summary, Italian version of profiteroles. The filling is just light and smooth.
Fresh mignon pastries with Marsala zabaglione

Fresh mignon pastries with Marsala zabaglione

 
Overall, Bottura is on the right track to achieve its objective to incorporate modern setting with traditional recipes. You can feel the food are made from the heart and is pocket friendly as well. So if you are near Suntec City Mall, give Bottura a try. Saluti! Cheers!
Italian Sparkling Wine Spumante Cuvee Prima Stella, Balbinot, Italy

Italian Sparkling Wine Spumante Cuvee Prima Stella, Balbinot, Italy

 
Thank you very much to Bottura team and Pronounce team for the tasting invitation.
 
Recommended Dish(es):  Tiramisu,Spaghetti Gelato,Rock Melon,Parma Ham and Mozzarella Pizza,Spaghetti alla carbonara,Ravioli with cream,ham and mushrooms,Polenta lasagne with traditional ragù and béchamel sauce.,Piadina (flat bread) with Prosciutto di Parma,stracchino,rucola,The cold cuts platter,cheese and marmalade.
 
Dining Offers: 試食活動


Other Ratings:
Taste
 4  |  
Environment
 4  |  
Service
 3  |  
Clean
 5  |  
Price
 4

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Classic Thai Food with a Twist Smile Jul 26, 2015   
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Categories : Thai | Bars/Lounges

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Soi 60

Soi 60

 
Soi 60 represent a fresh approach to traditional Thai Cuisine. Established by The Red Door Group, the same group behind Bistecca Tuscan Steakhouse (See Bistecca review here), Soi 60 is a new destination for diners who search for something more hip compare to traditional and street food Thai cuisine. Helmed by Chef Nam Pongpanich, she combines her mastery in French Cuisine with Traditional Thai Recipe.
The Bar

The Bar

 
Indoor Dining Area

Indoor Dining Area

 
Located in Robertson Quay, the set up of Soi 60 is modern and trendy. The music was lively creating a good vibe to dine and to chill out. The first thing I observe, this place has a strong Aussie customer base. Once seated, I feel like I was back in Melbourne where the table next to me talking about last week footy results.
Outdoor Dining Area

Outdoor Dining Area

 
I started the dinner with dishes from the Small Plates section. Crab Betel Leaves (picked crab, coconut milk, peanuts) and Northern Thai Sausage (Sai Oua) in Rice roll. The crab betel leaf provide a refreshing start using the natural sweetness of crab meat. Meanwhile the dense and well spiced Northern Thai sausage in rice roll provide a bolder flavour of Thai. A good wake up call for the palate.
Crab Betel Leaves

Crab Betel Leaves

 
Northern Thai Sausage (Sai Oua) in Rice roll

Northern Thai Sausage (Sai Oua) in Rice roll

 
Salmon Tartare, mini salmon cubes tossed with lime, herbs, chilli, not a traditional thai dish, however Chef Nam infused the Thai influence here. The salmon is fresh, while the lime, herbs and chilli provide the tangy Thai twist to the dish. Eat it with the prawn crackers to add crispy texture to the dish.
Salmon Tartare

Salmon Tartare

 
Crispy Duck Pancake, looks like a jumbo version of spring roll. Although it took me a while before I bit into it, the skin is still crispy. The shredded duck meat fillings are generous, combines well with the sweetness of the lychee, freshness of thai herbs and tanginess of black vinegar reduction. What an explosion of flavours in your mouth!
Crispy Duck Pancake

Crispy Duck Pancake

 
For Salads, I sampled Coconut Chicken Salad and Papaya Salad. The chicken salad combines refreshing vegetables such as pea sprouts and sliced cucumber with crispy texture of sunflower seeds and pomegranate. However, I personally don't like the coconut dressing. Although it is not spicy, I find the taste of coconut dressing is just too rich for the salad. Tasted like a non-spicy green curry salad. The same can be said about the papaya salad. Although this is the first time I ate non spicy papaya salad, I just can't get used to the taste. It feels a bit mushy which lack of the crunchiness, in need of something spicy to bind all the ingredients.
Coconut Chicken Salad

Coconut Chicken Salad

 
Papaya Salad

Papaya Salad

 
Stir Fried Mixed Seafood Glass Noodle. A combination of scallops, prawns, squid with chilli and lime leaf with a dash of fish sauce. The seafood tasted fresh, while the glass noodle is just springy and soaks up the seafood juice. Can be a bit too generous with the fish sauce, but I think it will goes well with some white rice.
Stir Fried Mixed Seafood Glass Noodle

Stir Fried Mixed Seafood Glass Noodle

 
Beef Panaeng Curry is the signature curry dish here. The beef has been cooked over long period. The texture is so tender that melts in your mouth. The curry is thick, rich, filled with spices and creamy while the curry packs a subtle heat. As the cut of the beef is quite thick, I find the curry did not absorbs into the middle part of the meat. My suggestion is when this curry arrived on your table, cut the beef and let it soak in the curry for a few more minutes before you dig in. I am certain the taste will then be amazing.
Beef Panaeng Curry

Beef Panaeng Curry

 
From the big plates, I sample Iberico Pork. This is the spiciest dish in Soi 60. The slow cooked Iberico pork are covered with Thai spiced crust. Although the meat is tender, I can't really tasted the pork as the pepper and spices are just to over powering. Unless, you like chilli, you might want to give this dish a miss.
Iberico Pork

Iberico Pork

 
For the sweet ending, I have combination of three desserts, Black sticky rice with mango, Ginger Creme Brulee and Passion Fruit cream. Unlike the normal sticky rice that we find in Bangkok, black sticky rice with mango has a tougher grain. Soi 60 made this dessert taste like pulau hitam with mango. Ginger Creme Brulee is nicely executed. Thin sugar crust on top, with a smooth ginger infused crème in it. Once you swallow the crème, you can feel the subtle warmth in your throat. The Passion Fruit Creme is smooth and tangy. A delish way to end the meal. If you can only pick one dessert, I absolutely recommend the Ginger Creme Brulee.
Ginger Creme Brulee, Passion Fruit cream & Black sticky rice with mango

Ginger Creme Brulee, Passion Fruit cream & Black sticky rice with mango

 
As I still can't consume alcohol, I tried their mocktail of Homemade Raspberry Ginger Beer. It is fruity with refreshing feel and packs lots of punch from the homemade ginger beer.

 
Overall, I really enjoy my meal or should I say degustation menu. While there are some dishes that I can't get used to, most of the dishes here are nicely executed. As the dishes here is slightly different than the traditional Thai dishes, do come with an open mind when you dine here. Enjoy the food and enjoy the environment. Cheers!!
Thank you very much for the Soi 60 team for the tasting invitation. 
 
Recommended Dish(es):  Crab Betel Leaves,Salmon Tartare,Crispy Duck Pancake,Stir Fried Mixed Seafood Glass Noodle,Beef Panaeng Curry,Ginger Creme Brulee,Passion Fruit cream & Black sticky rice with mango,Homemade Raspberry Ginger Beer
 
Dining Offers: 試食活動


Other Ratings:
Taste
 4  |  
Environment
 4  |  
Service
 4  |  
Clean
 5  |  
Price
 4

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Saturday at Portico OK Jul 18, 2015   
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Categories : European | Bars/Lounges | Pets Friendly

[MEDIA INVITE] For the complete review, click here:
http://www.chubbybotakkoala.com/2015/07/portico-saturday-at-portico.html
Portico

Portico

 
Portico a restaurant located in the middle of concrete jungle of Singapore Power compound and surrounded itself with edible herb and vegetable garden. Headed by Chef Nixon Low, who has extensive resume working in Shangri-La Hotel, Restaurant Andre and Saint Pierre.
Indoor Bar

Indoor Bar

 
Part of Indoor Seating Area

Part of Indoor Seating Area

 
The menu in Portico are constructed using the freshest seasonal ingredients in collaboration with Singapore local producers, to complement their Modern European Cooking Technique with local flairs.
Outdoor Bar

Outdoor Bar

 
Other than dining, Portico also organise activities every Saturday afternoon with the purpose to build a closer relationship between the diners with the food through sharing and demo by Chef Nixon. Or others like Latte Art Demo Class, Plating demo of Signature tomato salad and Carl Pollenation Honey Talk.
Outdoor Seating Area

Outdoor Seating Area

 
Thanks to the experienced Barista, I had manage to try my hands in latte art. I basically got a brief hands on experience from grinding, tamping, making the espresso, frothing the milk and trying my hand on the latte art on my latte. Though the latte art was not very successful, I get to try my own cuppa using Illy coffee beans.
Latte Art Lesson by Portico Barista

Latte Art Lesson by Portico Barista

 
Next was Plating demonstration by Executive Chef Nixon Low. Chef Nixon explain and show us the steps and preparation work in creating Portico Salad of vine-ripened tomatoes. For example the rock melon preparation to maintain the consistent sweetness, or how to check if the tomatoes are ripened. The effort that goes into a simple salad is just amazing.

 
Plating Demonstration by Executive Chef Nixon Low

Plating Demonstration by Executive Chef Nixon Low

 
Well of course the best part was I manage to eat what I plated. he..he..
Portico Salad of vine-ripened tomatoes plated by Chubby Botak Koala

Portico Salad of vine-ripened tomatoes plated by Chubby Botak Koala

 
For the finale, we listen to a brief Bee education by Carl, one of the founder of Pollen Nation. We also got to sample different type of honeys, including the limited edition and most expensive one that came from the bees they relocated from Sentosa Cove.
Bee Talk by Carl from Pollen Nation

Bee Talk by Carl from Pollen Nation

 
Some of the honey that we sampled

Some of the honey that we sampled

 
Overall, it was indeed an interesting experience. We get a more in-depth knowledge on how the food and drinks are prepared, including other aspects related to food. Every month, Portico will change its activities and best of all it is free of charge. So if you are looking for something to do on Saturday afternoon, drop by at Portico. Please contact them directly for registration as space are limited.

Thanks to OpenRice and Portico for the invitation.
 
Recommended Dish(es):  Portico Salad of vine-ripened tomatoes
 
Dining Offers: 試食活動


Other Ratings:
Taste
 4  |  
Environment
 4  |  
Service
 3  |  
Clean
 4  |  
Price
 3

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