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TheArcticStar
This is TheArcticStar . I like to hang out in Clarke Quay, Dempsey Rd, Orchard. French, Japanese, I love all cuisine are my favorite cuisines. I also love Hotel, Restaurant, Bars/Lounges and Seafood, Sushi/Sashimi, Dim Sum, Desserts.
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Categories : European | Japanese | Restaurant | Vegetarian | Fine Dining

Private Room

Private Room

 
Joie (pronounced as "Joy") by Dozo is a fine-dining meatless (vegetarian) restaurant started and owned by Mr. Huang Yen Kun, who is the owner of the now-defunct, wildly successful DOZO. Joie by Dozo is located at the lush rooftop garden of Orchard Central, offering natural surroundings that also reflects the menu - a menu created by Mr. Huang and his team of chefs who traversed the globe to try different dishes from Michelin-starred restaurants to get insipirations for! Hence Joie by Dozo was borne, with a mission to bring about a delectable meal that is not only gastronomically adventurous, but also healthy.

 
Gratinated Champignons with Mozarella, served with sweet potato wedges, Tennessee potato puree and Belgian endive and foccacia. This dish boldly simulates the signature French escargots; even the buoyant texture of the Champignon mushroom mushrooms resembled that of the escargots. The gratin was flavourful and cheesey; the burnt edges especially crispy, and one couldn't stop digging at the dish till the entire pan was emptied out literally.

 
The iconic Zucchini Tower - belts of sliced zucchini stuffed with crème cheese, truffle mayo, coiled around a medallion puff pastry and served with beetroot sphere on the side. The refreshing strips of zucchini were crunchy with natural sweetness heightened by the stuffings and given an extra bite with the puff pastry. The beetroot sphere was luscious and exploded tastefully in the palate.

 
The Vegetable Sashimi on Ice with Quail Egg Shooter Glass was easily one of my favorites, looking exactly like the Japanese sashimi platter and tasting hauntingly like it, too. Loved the Carrot Sashimi best; it represented the classic salmon sashimi very closely, in texture and even flavour, so we asked for a separate additional platter of this.
The Konjac aka Magic Yam (or known as "wai san" in Cantonese or "魔芋" in Chinese") had a slightly starchy flavour and was delicious eaten on its own, not as a representation of squid sashimi. The Pear Sashimi was sweet and fresh. Loved the rolled-up Coconut strips and Quail Egg Shooter too - the latter giving a unique blend of taste and flavour. The Blueberry Pearls that represented caviar were another brilliant creation exuding with luscious goodness.

 
The Grilled Bai-Ling Steak on "Pu-Ye" Hot Stone, served with mash - one of the most beautifully artistic dish I have ever come across, encompassing all the elements of nature on the table itself. The huge Bai Ling mushroom would represent a huge abalone in this case, resting on a huge leaf upon the granite stone. It was still sizzling gently when placed on the table. The Bai Ling mushroom steak was succulent, chewy and exuded the earthly tastiness of white mushrooms.

 
Next, Truffle Risotto, a common French dish made uncommon by the rich and harmonious infusion of black truffle, cepes, edamamme, mascarpone cream and parmesan crisp. The added touch of edamamme beans was to me, simply brilliant - so we took a spoonful of risotto with edamamme, and it instantly added bite to the softer, grainier texture of the rice. Loved the parmesan crisps as well, added flavour and texture further to the brilliant pasta dish.

 
Then there was Red Wine Poached Pear with Vanilla Ice-Cream - wine and poached being two of my favoritest things in the world, so this dessert might have been biasedly good in my humble opinions. The soft, juicy poached pear was nectarous with the blessed union of pear's natural flavour infused with red wine's bittersweet notes; the vanilla ice-cream was a lovely complement.

For full review and more detailed information, please feel free to visit:
http://thearcticstar.blogspot.sg/2016/01/media-invite-dinner-at-joie-by-dozo.html

 
Recommended Dish(es):  Chef's Platter,Fruity Tea,Zucchini Tower,Vegetable Sashimi on Ice,Hedgehod Mushroom,Grilled Bai-ling Steak on Pu-Ye Hotstone,Truffle Risotto,Red Wine Poached Pear,Warm Chocolate Cake,Cheesecake,Gratinated Champignons with Mozarella,Duo Ravioli,Wild Rice with Eggplant Terrine,Yogurt,Tartare Au Naturel,Transparency of Manchego Cheese,Tomato,Dragonfruit Lotus,Matsutake Cake
 
Spending per head: Approximately $70(Dinner)

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

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Categories : Fusion | Fine Dining

The interior decor

The interior decor

 
It was the Beau's birthday and we decided to celebrate at the 3-cuisined restaurant, ME@OUE Bayfront.   It was a breathtaking restaurant no doubt, offering gorgeous views of the cityscape, and accessible by its own private elevator at OUE Bayfront Building. One would pass by a long passageway with rows of wine on display before desccending upon the restaurant entrance. The interior was simply stunning - I could not help staring because it looked like a skyful of stars overhead, and the intimate, elegant ambience was nearly unearthly. On the table were poinsettias in anticipation of Christmas, and behind us was an open kitchen. Service was personalised, attentive and thoughtful.

 
We started with the Squid Ink Croissant - a pleasant surprise, which was flakey, soft and utterly tasty, redolent with the sweet murkiness of squid's natural flavour.

 
The Foie Gras Terrine (SGD$28.00) - a thick disc with pretty plating of quince marmalade, mint, caramelised hazelnut, coffee salt, and served with scrumptious Cheese Brioche. The foie gras was lightly-flavoured, none of that heavy, dank tasting that mediocre foie gras contains; it was light, creamy and velvety - and perfect either spread over the brioche or eaten in tiny bits on its own.

 
The Lobster Risotto (SGD$38.00 for appetiser portion / SGD$72.00 for main course portion) - doused with hazelnut squid ink, sea asparagus and parmesan cheese. The rice was chewy and grainy the way I loved it, pooled by a luscious gravy sapid with lobster's flavour; the lobster pieces were generous, springy and pleasing to the palate.

For full review and more detailed information, please feel free to visit:
http://thearcticstar.blogspot.sg/2015/12/dinner-at-meoue-bayfront.html

 
Recommended Dish(es):  Foie Gras Terrine,Lobster Risotto,Oysters,Squid Ink Croissant,Grilled Kagoshima Pork
 
Date of Visit: Dec 18, 2015 

Spending per head: Approximately $120(Dinner)

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

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Categories : Japanese | Restaurant | Sushi/Sashimi | Kids-Friendly

Interior

Interior

 
This is the first time that MaguroDonya Miuramisakikou Sushi & Dining Restaurant is doing an overseas venture, flying in fresh bluefin tuna exclusively with its flight partner All Nippon Airways (ANA), and aren't we Singaporeans fortunate that they have chosen to open here! To ensure and maintain quality and freshness of the Maguro, a tradition known as shinkei-jime is being practiced by inserting a spike into the hind brain of the tuna to destroy the spinal cord and halt production of lactic acid. It is then kept frozen at -60°C. The restaurant also has its own fleet of fishing trawlers which enable them to curate the freshest fish around the world to be flown directly via ANA to Singapore within 24 hours.

 
We began with the Three Cuts of Hon Maguro Sashimi (SGD$38.00), consisting of the Akami (top loin), Chutoro (bottom loin) and Otoro (belly). The raw Maguro slabs were well-marbled, well-oiled, smooth and extremely tasty, fleetingly sweet with freshness of the expensive bluefin tuna, and tender. 
Also known as the ''head portion''

Also known as the ''head portion''

 
The surprise item came next - a hidden gem that is not available on the menu but please request for it from David or the friendly chefs. This is the Hon Maguro Tomi Sashimi (SGD$58.00) - the head portion of the Maguro. These slices came erect in their frozen states, and the correct to indulge in them is to dip them into the Sashimi sauce and place it daintily on the tongue to let it melt gradually, like a dream. And melt it did - gently, spreading lusciously across the tongue deliciously before the teeth snapped the soft pieces up.
Aka ''Battleship''

Aka ''Battleship''

 
Following that, we had the "wow", as labelled by David. The Yamamori Hakkiki Gunkan (SGD$12.00) which is also "warship" / "battleship" in Japanese, is a mound of scraps of scraped tuna piled high onto Japanese rice rolled with sushi. The sight of this was appetite-whetting.  We were to bury a lot of wasabi within the mound of shredded Maguro, and then eat it in one bite. The mountain of scrapped tuna was springy in texture, succulent, and utterly tasty. With the piquant sting of wasabi breaking through the layers of sweetness, it was almost a divine combination. The Japanese rice was soft and firm in texture as well, because of a unique diagonal method of cutting it, executed by the Japanese chefs. Best of all, even the rice itself was freshly-dehusked shortly before being flown to Singapore.
Mixed Sashimi rice

Mixed Sashimi rice

 
Next, the items David described as "mmm". We had the Bara Chirashi Don (SGD$16.00) - consisted of Maguro bluefin tuna sashimi, omelet, salmon sashimi, salmon roe and freshly-grated wasabi - the perfect bowl of happiness that it was named after. The sashimi were diced evenly, and David stresses on the freshness of the ingredients- unlike other chirashi don usually known to be made of the cast-offs during sashimi preparation, this was not the case here. Everything was prepared for its purpose, so that the quality remained top-notch and fish buoyant with freshness. As for the rice, it is as described above and its quality complements the raw fish very well.
Torched Maguro with rice

Torched Maguro with rice

 
Finally, a lunchtime special - the Hon Maguro Hikkaki Aburi Don (SGD$36) - where the torching was performed at our table by Daivd himself. We first examined the raw form of the dish in a pretty pink hue before the flame did its duty. One mouthful was all it took to experience the richness of the flavour of this specialty - devoid of the sweet rawness of the Maguro now, and was replaced instead by a smokey aroma tinging the fish. The texture was succulent and yielded to the palate pleasantly. The rice was slightly moistened from the oil of the Maguro during the torching process, even infused with a tinge of flavour - awesome! I wish this item were available for dinner as well.

For full review and more detailed information, please feel free to visit:
http://thearcticstar.blogspot.sg/2015/11/media-invite-dinner-at-magurodonya.html

 
Recommended Dish(es):  3 cuts of Hon Maguro Sashimi,Torched Maguro Don,Bara Chirashi Don,Kaisen Don,The Battleship,Hon Tomi Maguro Sashimi
 
Spending per head: Approximately $75(Dinner)

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

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Dinner at Greenhouse Smile Mar 01, 2014   
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Categories : Singaporean | Multi-Cuisine | Hotel | Restaurant | Buffet

Having been to The Greenhouse @ Ritz Carlton for lunch before, I decided to revisit this place, this time for international buffet dinner.

The warm, lavishly-furnished interior was what greeted us when we first stepped into the lush carpeting and under the elegant lightings of this beautiful dinery. The efficient service crew came over to serve drinks and place the napkins on our laps, standard procedure. I like the spacious setting and quietly-elaborate ambience.

Amongst all the goodies loaded on the trays and tables, it took some time for me to get started, wondering which station to begin at. As such, I decided that cold food was the way to go - I liked the assortment of salads available. Ok, so they had the entire deck of greens (olives, lettuce, rocket salad etc), but they also have these cooked, delectable salads.

There is the Squid Salad - tasty and a rich contrast of textures between the chewy squid and the light crisp vegetables. There is the Smoked Duck Salad - not too salty smoked duck that is succulently decked in sweet-sour dressing. And appetizing Papaya Salad that preps the tastebuds for more good stuff to come.

I was ready to move on to the piping hot Indian fare. These spicy, mouthwatering items are Chicken Marsala, my favorite Pappadum Chips, the tasty Bryani rice and tantalizing Vegetable Curry redolent of chilli and coconut milk's flavors. The highlight at this station was the Duck Curry - the first time I tried - spicy, yes, but with a sourish tinge of tomatoes.

Back to some Chinese-styled vegetables stewing in the hot pans next to the Curries station. There are mushrooms, cauliflower, white cabbage, giant cherry tomatoes and asparagus for one to choose from this healthy array of non-meat items. However, I feel that the fresh greens should not be kept boiling in warm temperature - they were either mushy or hard to chew. It was a pity.

For more detailed information and photos, do check out:
http://thearcticstar.blogspot.sg/2014/02/dinner-at-greenhouse-ritz-carlton.html

 

 

 

 
 
Recommended Dish(es):  Lor mee, Seafood, Sashimi, Squid salad, Sushi, Desserts
 
Spending per head: Approximately $84(Dinner)

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

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Categories : Japanese | Sushi/Sashimi | Buffet

Decided to revisit Sushi Kanazawa for those delicious, freshly-prepared sushi by chefs right in front of patrons, and there were a few items that I missed. Yeah, so we sat around the counter watching the chefs hard at work, dishing out plates of delicacies to us all. They have the a la carte menu but we decided to go for the buffet at SGD$48.50 per pax.

We started with the Sashimi Moriawase (assorted raw fish) was served - there was swordfish, tuna, salmon and shrimp. The fish sashimi were thickly sliced and had the essential fresh, bouncy texture to them.

The first item of the day for us was the Amaebi Mentai Aburi (torched sweet prawn with cod roe) - my very favorite since the previous visit. The charred-and-buttery tasting mentaiko melted in the mouth along with the sweetness of the prawn, and it was just so tasty I repeated this order at least thrice.

Salmon Aburi (torched salmon) was up next, another personal favorite that brought the natural flavor of salmon to new heights by the smokey hints that it adopted through the torching process. Needless to say, the salmon nearly dissolved in the mouth upon contact too.

The the Tabiuo (flying fish), with a slightly slimy texture but heavier flavor, garnished deliciously with sauce, spring onion and sesame seeds.

The Kakigai (oyster) was lovely as well, juicy and flavorsome.

For full review and more detailed information, please feel free to refer:
http://thearcticstar.blogspot.sg/2016/05/lunch-at-kanazawa-sushi-international.html

 
Recommended Dish(es):  sashimi,Amaebi Mentai Aburi,Salmon Aburi,Swordfish,Swordfish Aburi,Oyster,Flying Fish
 
Spending per head: Approximately $47(Lunch)

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

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