For full review and more detailed information, please feel free to visit:
http://thearcticstar.blogspot.sg/2015/06/media-invite-dinner-at-xperience.htmlXperience is a stylish and stunning gastro-bar dining haven complete with very cushy seats, allowing diners to immerse themselves into their dining experience easily. My Entree was the Pan-Seared Foie Gras, Beluga Lentil and Hazelnuts. The buttery, wobbly slab of foie gras slid easily onto the tongue and melted luxuriously, filling the palate with its rich flavour tinged with a little smokey hint. The grainy lentil was chewy, making me feel like I was eating barley grains; its blandness was a good contrast to the foie gras' heavier one; and the hazelnuts tossed amongst the grains gave a crunchy bite with every mouthful.The other set begins with Truffle Pao with Short Ribs Stuffing (buns), an evident fusion touch in these freshly-steamed buns, embracing the well-loved staple in most Chinese dimsum meals. The ribs stuffing was a mash of marinated ribs that sat beautifully against the aromatic, smooth gray buns.Then my Main was brougt to the table - Grilled Beef Tenderloin, Mushrooms, Asparagus and Condiments. The beef was juicy and tender, parting graciously with every touch of the blade, cushioning the teeth with every succulent bite. They served us two slices with different done-ness, medium and medium rare (we strongly believe); hence we could see and taste the differences distinctly.Finally, just as I could wait no longer, they brought over my dessert of White Chocolate and Yuzu Cremeux - it was something that pulled at my gastronomical soul even as I read its name on the menu. A dessert that reminds me greatly of Christmas in appearance and taste, spoonfuls of luscious white chocolate accentuated beautifully by the slightly-tarty raspberries and light yuzu pudding.

I am back at the beguiling W Hotel @ Sentosa Cove, this time headed for The Kitchen Table for Seafood From the Heart buffet featuring Celebrity Chef Peter Kuruvita. This is available every Friday and Saturday from 6.00pm to 11.30pm at SGD$85.00++ per adult.  If one sits by the window, they would get the killer views of the waters, yachts and some pretty buildings looming ahead. However, do not overlook the beauty of the restaurant's interior decor itself - simple but elegant and clean-cut, with overturned tables and glasses suspending from the ceilings!I started with some seafood as usual - some very juicy and delicious Oysters made my day, as well as thick, springy pieces of Sashimi!Following that was another must-try, because we had been tempted during the live demo earlier - food from the Indian station. I had a little basmatic rice, my favorite Papadum chip, some Curry Snapper and Tandoori Chicken. The Curry Snapper was aromatic and flavourful without being too spicy. The Tandoori Chicken was utterly tender and smooth, much to my surprise; and boosting of a distinctive smokey hint to its sweet flavour.Finally, time to respond in kind to the colourful desserts that kept beckoning to me throughout the evening. There were many different flavours of Maracons, soft but not cloyingly sweet or creamy. There were also Chocolate Panna Cotta (tasted too milky it was more like Milo unfortunately), Lychee Pudding, a pretty little Cupcake etc.

For full review and more detailed information, please feel free to visit:
http://thearcticstar.blogspot.sg/2015/05/media-invite-ultimate-seafood.html

The Bank Bar is flanked by glass walls and located in the very heart of the Central Business District (CBD). It is a premium bistro and bar set in a chic, lofty and spacious ambience, tending to executives types for meals, discussions or unwinding.The Bank Bar is furnished beautifully in a modern European decor, making patrons feel right at home immediately in the cushy couches and cosy elegance. *Kelly and I decided to meet up here for lunch on a Friday afternoon.For food, *Kelly decided to go with the The Bank Caesar Salad with Smoked Salmon (SGD$20.50) with romaine lettuce, crispy bacon bites, poached egg, parmesan and black pepper breadstick with citrus Caesar dressing. It was crisp and tasty, a light and healthy dish perfect for lunch. The use of poached egg in lieu of hard-boiled eggs allowed the salad an extra velvety coating of pierced egg yolk.I had the Homemade Beef Pie (SGD$14.00) consisting of a puffy crust containing very generous chunks of beef, which was a delightful surprise. The succulent pieces of beef were juicy and marinated deliciously. It was an absolute delight to find so many pieces of big beef chunks in the pie, and the fries on the side were crispy.We shared a dessert because it sounded irresistable - the Baked Marshmallow (SGD$14.00) with berry compote, sour cream and chocolate ice-cream. It was so gorgeous we could not contain our excitement. I mean, marshmallows are lovely eaten roasted, on their own or with fondue; but baked marshmallow?
It was sticky, sweet and chewy, disintegrating lusciously in the mouth. Paired with the creamy chocolate ice-cream and tarty fruits, this was one of the best desserts I have ever eaten. The only drawback was that it was a little messy to eat, we had to twirl and twirl like malt candy. But it was all worth it; I could have eaten an entire one by myself.

For full review and more detailed information, please feel free to refer to:
http://thearcticstar.blogspot.sg/2015/05/lunch-at-bank-bar-bistro-one-shenton.html

Having been to Caffe B. a couple of years back and enjoyed myself tremendously with the palatable food, impeccable food and elegant settings, I decided it was time for a revisit - this time with *Charmaine for her birthday. The pillar with wine bottles still greets us at the door, and the interior is still as beautiful as ever.For mains, we took the recommendation of Risotto "Singapore" (SGD$38.00) - chilli crab inspired risotto with giant scallops. The huge arborio grains were chewy and solid, giving the dish a wonderful bite. As for the chilli crab sauce, it was distinctive in flavor and crab's unique sweetness, but not too spicy - even *Charmaine who had sore throat was able to handle it well. The giant scallop was succulent and bouncy in its freshness, the perfect choice for this dish.We also shared the Angel Hair Pasta (SGD$33.00) - consisting of capellini tossed with veal jus sauce, truffle oil, edamame and Hokkaido pan-seared scallop. Imagine springy pasta infused with the rich flavor of veal jus and truffle oil - a very tasteful combination. The juicy scallop and crunchy edamame completed the dish; it was tempting to order another of this but of course we refrained.Finally, we had dessert - Tiramisu (SGD$18.00) - the classic Tiramisu done a la Minute. They were so lovely to serve this as a complimentary dessert because we were celebrating *Charmaine's birthday. The Tiramisu was moist, soft and tasted distinctively of the sweetness of mascarpone cream as well as Amaretto infusing its spongy layers. It was very good, but I was a little saddened it was not the same Tiramisu I had 3 years back, with the biscuit fingers. 

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http://thearcticstar.blogspot.sg/2015/05/dinner-at-caffe-b-mbs-revisit.html

Located amongst a row of shophouses at Tanjong Pagar, right below Acclaim House, is a hidden gem named Violet Herbs, donned in hues which reflect exactly that. It is a three-months' old restaurant serving Modern European cuisine with a fusion twist, with a New Age semi-fine dining concept.The ground level is done up in dreamy hues of violet - from the pale lilac walls to bright violet couches and cabinets, bar counters, reflected beautifully in the clear gilt mirrors mounted on walls - one feels all at once romanticized, royal-ized and relaxed. The polished steps are thoughtfully and elegantly lit by tealight candles, so one ascends with a dazed sense of mysticism to level two.The Beef Tender with Madeira Sauce was exactly that - tender and smooth, beautifully flavoured with the sweet wine, complemented with crackling sprinklings atop. The Saffron Bread was resplendent with the bittersweet, hay-like flavour of this precious herb, tasting good even without any spread (of butter, in this case); it has a coarse but firm texture.Mango Scallops kickstarted the meal, an interesting orchestra of textures between the bouncy scallop and single crispy potato chip. The combination of sweetness and umami between the scallop, potato chip, mango gel and parsnip was an excellent flavours play as well, balancing the two elements with ever-slight hints of spices.Following that, the Truffle Foie Gras was being introduced, another dish well anticipated, incorporating the goodness of one-hour poached egg, summer truffle, cepes reduction and shiso cress. The overall flavour was richly indulgent; only to be brought to another level altogether after the egg yolk sunk its golden form unto the concoction. The foie gras was buttery soft, melting in the mouth deliciously; the one-hour poached egg enabled the egg yolk to attain a suede-y texture instead of being runny.The Braised Kurobuta Pork Belly came aboard next, teamed with spicy blood orange sauce and mircoherbs, and served atop fresh asparagus. The smokey hints of the succulent pork was addictive; and the constrasting chewy texture against the quivering fatty parts made for a perfect bite. The baked and then double-fried homemade herb fries retained its crispy texture throughout the course; the herbal hints were exuded slowly and steadily.

For full review and more detailed information, please feel free to visit:
http://thearcticstar.blogspot.sg/2015/05/media-invite-dinner-at-violet-herbs.html