Violet Herbs is a relatively new restaurant along Tras Street, which caught my attention from its name. Purple hues can be found in their space on the first level. If you are not used to it and wants a more neutral location for your gatherings or even corporate events, the space on the second level boost a more formal color setting. Why Violet Herbs you might ask? Interestingly, the couple shared with us that violet herbs are actually quite a rare breed of herbs. They wanted to stand out from the crowd and be unique, hence taking after this name. They have cleverly incorporated various herbs into their dishes to enhance its taste profile. Also, they have their own mini herb garden at their roof top!

Set course meals or ala carte items are available at Violet Herbs. From what I have observed, prices seemed to be rather pocket friendly!! Set lunch starts from $32++, set dinner from $48++ (Mon-Thurs) and 6 course degustation from $98++. Menu available here: http://www.violetherbs.com.sg/menu/. Courtesy of Openrice, I was able to try a few of the dishes that Violet Herbs have to offer.Beef Tender and Saffron Bread

The amuse bouche for the day was Beef Tender with Madeira Sauce. Though it might be small in quantity, it was packed with flavors especially with the red wine sauce. The bread of the day was the Saffron Bread. It was unlike the usual plain breads that are served and it was rather memorable as it was a very rich and herb-y bun. At the same time, it shows how much effort was placed in the food being served!Mango Scallops

To start, we had the Mango Scallops with parsnip puree, mango gel, mango salsa and micro herb. Scallops make a very good starter, more so with accompanying ingredients that can bring out the sweetness. I appreciate the use of mango in this dish, as the slightly tangy taste worked very well with the freshness of the scallop. I love the mango salsa atop the scallops, as I bite into the juicy mango flesh against the scallop. Parsnip Veloute

Next, we had the Parsnip Veloute with fresh sri lankan crab, crumble and herb oil. This is a form of slightly thickened soup with a smooth consistency throughout. It is hard not to like it with the chunk of crab meat within! The sweet little touch of edible flowers also adds a classy tone to this soup.Truffle Foie Gras

The Truffle Foie Gras with one hour poached egg, summer truffle, cepes reduction and shiso cress was a combination of common favorites. I’ve got to say that the flowy egg yolk really stole the limelight here! Mix in the egg with the soy sauce base and you get a velvety gooey mixture. Coat it around the foie gras and it was definitely a delight. Thank you for putting 2 things that I like (foie gras & eggs) together and letting me have it at the same time!! Be assured that good quality truffles are used as the cost price was really high!Braised Kurobuta Pork BellyMarinated Red Miso Cod

Onto the mains, I had the Braised Kurobuta Pork Belly and Marinated Red Miso Cod. The pork belly came with asparagus, homemade herb fries, spicy blood orange sauce and micro herbs. It is one sinful dish for the ladies, but it is worth it when it’s delicious! While I thought the meat could be even more tender, the braise on the belly was to my liking! The other codfish main was my favorite of the night. Just look at the piece of beautiful cod! I have a personal preference for cod, and Violet Herbs really did a great job with it. The cod was nicely marinated, bringing out that creamy and sweet flavor of the fish at the same time. It was a main that I wish would not end that soon. Accompanying the cod on the plate is some almond eggplant, roasted pumpkin puree and mix herbs. I did not enjoy them as much as I do not take eggplant and pumpkin. It’s either you hate it or love it. In any case, I still finished them up as they’re healthy food for the body!Frozen Nougat with Lychee Sorbet

We ended our meal with the Frozen Nougat with lychee sorbet, raspberry sauce and mixed berries. Nicely plated with a minimalist touch as it was served on a wide white plate. Nougats are familiar to many and it can be tough and dry at times. Pairing it with the refreshing lychee sorbet was a good match!

The baja cobb's salad is for those who wants a hearty salad. It's full of greens but yet the cajun spiced chicken was a sinfully good addition to the otherwise too healthy salad. Lightly tossed in red wine vinaigrette, it is lightly acidic in taste but was well balanced out with the abundance of olives, corns and greens.
The superfood salad is for the full time vegetables lover. Loaded with lots of greens, the serving portions here at Seasons don't seem to scrimp any bit so the salad can just be your main course anytime! The downside is that the vegetables tasted a bit too raw so it can be a little hard to finish the whole serving on your own.
Cajun blacken fish taco is made with haddock, avocado mayonnaise, pickled onions, crispy shallots and cotija cheese sitting beautifully on a tortilla chip. The taco was an explosion of flavors in the mouth with the sweetness of the fish which was elevated by the other toppings with the crunchiness of the chip. It's a classic Mexican dish that is not so common in Singapore so I would recommend you to try this here!
My favorite dish of the night would be the pan seared foie gras! It is served on a thick toast with chocolate ganache, accompanied by bacon jam, caramelized bananas, tomatoes & granola crumbs. Doesn't that sound interesting already? Surely, the foie gras itself wasn't that outstanding but I enjoyed the dish as the combination of the flavors was very unique. Who would have thought that chocolate, bacon jam & foie gras would go so well together?
How can you miss out on fried chicken in an American restaurant? The skin was crispy but I thought it was overly battered! Chicken size was a little small so it became a little dry. What was delightful is the homemade ketchup served with it. It is tangy and went very well with the fried food. Homemade items just makes the entire dish stand out more, even if it's just a sauce as it portrays the chef's effort in the dish.
Season's bistro rendition of meatloaf is ground pork meat mixed with cornmeal and seasonings, on a bed of spinach and mashed potato with gravy. While the taste wasn't that much to my liking (acquired taste I guess!), I thought the mash was very smooth and creamy! The addition of some maple bacon on top was nice too, as the bacon was sweet and crispy!
The hit amongst the group was definitely the Seasons Cheese Burger! Just look at the homemade beef patty - so thick and juicy!!! Toppings include the classic burger selections like caramelized onions, cheese, bacon and mushrooms. The patty really make or break the burger and I'm so happy to find out that Seasons scored with theirs! It's not fully cooked so there will be plenty of meat juice as you sink your teeth into the burger!

We were also pleasantly surprised when we were served with their Valentine's Day special - Lamb rack. It comes with some sautéed mushrooms, asparagus (always a good side!) and meat sauce. The cook on the lamb was decently executed, as it was tender and did not have the gamey smell to it. 

Last but not least, we also tried the southend pasta which was made of tagliatelle, chorizo sausages and homemade tomato sauce. This dish was disappointing as the pasta was clearly overcooked, and the sauce was too light for a tomato based dish.

We ended our meal with a maple pumpkin cheescake and pecan pie with vanilla ice cream. While the maple pumpkin cheesecake was slightly too dense on the palate, the berries cream at the side did help to lighten it. Pecan pie was made from whole pecans and served with a scoop of ice cream - great for the sweet tooth and it was nice to end the meal on a sweet note!

Lady M Confections has made it's way into Singapore! This is the fifth outlet of the chain, and the very first out of United States. Known worldwide for their Mille Crepes, it features no less than twenty paper -thin handmade crepes layered with pastry cream.

I was there on a Sunday afternoon, a week after their official opening. However, we were informed that only their Signature Mille Crepes was available while all other cakes are sold out. Hence, we ordered a slice of their Signature and some coffee to go along with it. Signature Mille Crepes SGD7.50

What is so captivating about crepe cakes is the layers of crepe alternating with the cream, creating an especially pretty cross section after having it sliced out and served on a plate. The top layer is gently caramelized till golden, giving the cake a nice finishing touch. We took our first bite of the cake, and the layers of the crepe was so soft it melts easily in our mouths. There was a tinge of sweetness amidst the frothy whipped cream sandwiched between the layers. As we made our way to the thicker portion of the slice, the cake got too creamy - practically much more cream than crepe. Hence, the cake turned a little too soggy and moist for my liking.Green Tea Mille Crepes SGD8
Lady M in New York - Prices start from USD7.50

Oh and did I mention that we were lucky enough to coincide with the delivery of a new batch of cakes? (It was around 1715 for a Sunday) Yay! It was quite a sight seeing the customers flocking up to the counters as they display their new batch of cakes. We decided to go for their Green Tea Mille Crepes because I have an undying love for crepe cakes.. The green tea version may appeal to some of you guys more, as the earthy tea taste has cut down the sweetness a little. However, the same problem was found in this cake - too creamy and moist!

On a side note, we had their Cafe Mocha (SGD5) and Macchiato (SGD3) for those who are interested, but nothing spectacular there. I'll definitely skip the coffee and go straight for the cakes on my next visit!Earlier on this year, I had tried Lady M when I was in New York for a holiday. I visited their store on the 59th Street(Plaza Food Hall Boutique), as it was conveniently situated next to Central Park. This store was located as part of a dining hall at the basement - likened to the Takashimaya Food Hall we have in Singapore. I managed to try a number of their cakes, namely their Signature Mille Crepes, Strawberry Mille Crepes, Chocolate Mille Crepes, Green Tea Mille Crepes and Checkers. The New York version was drier due to the thicker consistency of the cream, and also the ratio of cream to crepe works just right for me.

I guess my heart still lies with the Lady M in New York, but I don't fault them as it is definitely much more difficult to replicate the cakes in Singapore due to limitations in ingredients or bakers. Having said that, I am still happy to see Lady M in Singapore. It also implies that the food scene in Singapore is developing and I can't wait to see more overseas brands here soon!

I suspect that Lady M in Singapore will only get more popular, so go early to get your mille crepe cakes fix or you'll have to wait for their new batch of delivery to the store.

Lady M Confections is located at
Marina Square Shopping Mall
6 Raffles Boulevard
#02-103

Daily | 1100-2100 (last order at 2030)

Keep a lookout for their upcoming store at One Fullerton in Oct ;)

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