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blackswan
This is blackswan . I am a Trainer/BloggerI like to hang out in Orchard. French, Japanese, Cantonese/Hong Kong, Italian are my favorite cuisines. I also love Coffeeshop, Restaurant and Japanese BBQ/Teppanyaki, Seafood, Chinese Soup, Foie Gras.
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Categories : Shanghainese | Restaurant | Dim Sum | Noodles


I’m a huge fan of Xiao Long Bao & I’ve heard a lot about these colourful ones. Finally, I managed to grab a friend & headed to Paradise Dynasty for our little adventure.

We marvelled at the sight of these 8 multi-coloured dumplings @ S$13.80 when the basket arrived. Fillings inside together with minced pork:
Signature Xiao Long Bao

Signature Xiao Long Bao

 
White - Original, Yellow – Cheese, Green - Ginseng, Pink - Szechuan, Beige – Crab Roe, Black – Truffle, Grey -Garlic, Orange – Foie Gras.

Perhaps we were too overwhelmed by these attention-grabbers, resulting in having too high expectation. Of course there were some outstanding ones like the Truffle Dumpling which topped the list & the Cheese Dumpling was surprisingly yummy.

The Foie Gras Dumpling tasted more than Prawns & we didn’t like the scented Szechuan Dumpling. Besides these Signature Dumplings, we also ordered:
Shanghai pan-fried Pork @ S$3.80

Shanghai pan-fried Pork @ S$3.80

 
Szechuan Hot & Sour Soup S$5.80

Szechuan Hot & Sour Soup S$5.80

 
Sauteed French Bean with Minced Pork @ S$9

Sauteed French Bean with Minced Pork @ S$9

 
Yang Zhou Fried Rice @ S$10

Yang Zhou Fried Rice @ S$10

 
Chilled Aloe Vera & Osmanthus Jelly @ $3.50

Chilled Aloe Vera & Osmanthus Jelly @ $3.50

 
Overall, the food was not too bad & prices are kept reasonable. It's just that I think the Xiao Long Bao is over-rated. I guess if you’re in some funky mood & would like to try something unique, the casual eatery is a place to have your meal after shopping at ION.
 
Other Ratings:
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 3  |  
Environment
 4  |  
Service
 3  |  
Clean
 4  |  
Price
 3

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Categories : Dim Sum | Seafood | Chinese Soup | Noodles

Set Menu for 10

Set Menu for 10

 
I was first introduced to this restaurant by my students & these were what we had. I went to Pin Si with very low expectation, maybe because it’s a neighbourhood eatery. But I was totally blown away with the quality standard. The XO Prawn with Celery, Peking Duck, Tofu with Pork Floss & Pork Ribs were actually quite good, which led me to my 2nd visit.

This time, their promotional Set Menu @ S$68++/pax attracted my attention:
Chef Signature Salad

Chef Signature Salad

 
Braised Home-made Spinach Beancurdwith Ling Zhi Mushroom

Braised Home-made Spinach Beancurdwith Ling Zhi Mushroom

 
Pan-fried Glutinous Rice with Conpoy & Chciken

Pan-fried Glutinous Rice with Conpoy & Chciken

 
Dessert of the Day

Dessert of the Day

 
Dishes that impressed & warrant my future visits for more:
Braised Superior Shark’s Fin

Braised Superior Shark’s Fin

 
The Braised Superior Shark’s Fin in Superior Stock was of high benchmark, comparable to many 5-star restaurants. I was stupefied by the rich tasty stock & the big chunks of Shark’s Fin.
Abalone

Abalone

 
I also ordered their 2-head Abalone aside from their Set Menu & it was so delicious that it rocked my palate! Thumbs-up!
XO Scallops & Prawns

XO Scallops & Prawns

 
Their Fresh Scallops & Prawn Balls sautéed with Asparagus was another reason why I went back. The aroma of this spicy XO dish filled our noses before our taste buds hit the note.

So if you’re living in the North of S’pore or running out of places to eat in town, be sure to hop over to the gem.
 
Recommended Dish(es):  Braised Superior Shark’s Fin in Superior Stock, Abalone, XO Fresh Scallops & Prawn Balls sautéed with Asparagus, Peking duck
 
Date of Visit: May 20, 2011 

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

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Categories : Restaurant | Steaks and Grills

A staff member of the restaurant greeted us just below the row of 2-storey shophouses at 53 Armenian Street. So, this is where they got the name Fi53ty Three from... How clever!

The fusion restaurant under the Les Amis Group, is unique in its own way. The layout was nothing I’d pictured in a fine-dining restaurant, nothing resembling a posh restaurant. In fact, the set-up is simple. No one would’ve guessed the restaurant, which has only a set menu, charges an 8-course degustation @ over S$200/person.

The evening started off with the Compliments from the Chef, which arrived in a charcoal-filled stand. The server introduced these chips as Chicken Skin, which was surprisingly delicious – sweet & salty, probably deriving from some sort of soya-based sauce. The other was Potato Chips with yogurt. These chips were wafer thin & extremely crispy.

The waiter appeared at our table with another plate of quick bite – Spanish Ham sandwiched between crackers, inviting us to use our hands to pick it up. The salty ham lifted our appetite immediately, making us wanting for more.

Attention has been paid to give the guests an exceptional & earthy exploration. A sack was delivered to us this time, containing black & white muffin-like bread served with English butter, topped with roasted barley & buckwheat. I asked if colouring was added to make the “muffins” black, although I kinda have the answer back in my mind. The server confirmed my “suspicion” that charcoal was added to create the colour.

Nevermind the charcoal, these "muffins" were delicious. These buns clearly stood out from other 5-star restaurants I’ve been to so far, both taste & presentation.

The Amuse Bouche finally arrived at our table. Fennel & Coconut in Aloe Vera & Douglas Fir. I love the skilful use of fennel, which is a highly aromatic & flavourful herb with culinary & medicinal uses.

Equally impressive was the Amela Rubins & Basil appetizer which was also served icy cold. The Burrata & Horseradish, adding an aromatic dimension to the dish, was spicy & served with the A.R. tomato.

Main was the Lobster, which was semi-cooked & topped with textures of apples. Service here was a little disorganized. The 2nd main arrived before I even finished my dish.

I must credit the Chef, for the food arrived at our table like little object d'art displays. Japanese Striped Shrimp….. Ah ha, another sashimi-styled cooking. This pair of fresh shrimps was swimming in this beautiful ocean-inspired sauce, topped with turnip, pumpkin seed & Swiss chard.

Our next dish was served on a hotstone. The Carroll’s Heritage Potatoes tasted like any other ordinary potatoes but the Wild Yam is interesting, tiniest I’ve ever seen. These bite-size yams are Japanese & tasted a little sweet. Coupled with coffee powder & parmesan mix, it brought out the taste of the plain starch. It's unmistakable that 53 puts a lot of thought into the presentation….

Eating pork half-cooked seems difficult for some to digest but the Chef recommended the Charcoal Grilled Iberian Black Pig not to be cooked completely to retain its flavour & tenderness. The clever use of home-made sauce, combined with garden-fresh vegetables like Elderberries & stems of vegetables like Watercress suggested some uniqueness in its daring creation.

I love the flowery sweet dessert, which was appealing both to the palate & eye. This bubbly-infused ice-cream, topped with slice Mara des Bois Strawberries & Green Peppercorn, was a killer.

The other dessert was a mixture of Chocolate & Artichoke, served with Mango & Mangosteen. A very normal dessert, nothing to shout about.

I like the fact that the Chef thought out of the box to give the guests a earthy, unique dining concept. They dare to be different. Like this last ”course” – Gin Tonic on the Rocks. I was pleasantly surprised when the server handed me a piece of rock, with what appeared to be jelly. He explained that I’ve to leave this "Gin Tonic" in my mouth & let it melt slowly. At any time I feel it’s too strong, chew on it. This piece of “liquor” was icy cold, another witty usage of stone to retain the temperature.

What I like about the food here is the clever use of ingredients, conjoined with the delicate beauty of tiny, edible shoots, stems & flowers; many which I never thought could be used in desserts or likewise. The distinctive skill of the Chef is evident in the total dining experience at 53. Nothing has been spared in the sensational details of food to ensure the absolute intimate culinary understanding.
Muffin Sack

Muffin Sack

 
Amela Rubins & Basil Appetizer

Amela Rubins & Basil Appetizer

 
Japanese Striped Shrimp

Japanese Striped Shrimp

 
Carroll’s Heritage Potatoes

Carroll’s Heritage Potatoes

 
Charcoal Grilled Iberian Black Pig

Charcoal Grilled Iberian Black Pig

 
Dessert

Dessert

 
Gin Tonic on the Rocks

Gin Tonic on the Rocks

 
 
Other Ratings:
Taste
 5  |  
Environment
 4  |  
Service
 2  |  
Clean
 5  |  
Price
 4

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My $400 French Affair! Smile Mar 08, 2011   
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Categories : French | European | Restaurant | Seafood | Fine Dining

Sexy, unabashedly opulent with personal & surprisingly warm service & menu bursting with sensational dishes; all these take place in an elegant upscale French restaurant in the heart of Marina Bay Sands.

When culinary meets "art-de-vivre", this new kid on the block is wooing diners with their oasis of fine food. And if you don’t mind remortgaging your house for a dinner, this place is for you.

Since Guy Savoy made their statement at the Marina Bay Sands, I’ve been dying to step foot in this savvy restaurant. Then came my birthday; an absolute excuse to get pampered @ S$375/pax (set menu) or S$1,000 for 2, incl drinks & taxes. Reservation was made a month ahead, to ensure I secure a place there.

They sure have an unusual way of presenting their Amuse Bouche. The server came & handed me a cocktail stick – Foie Gras Terrine paired with crispy bread. It was delicious. What a pleasant opening!

A crockery, resembling an espresso cup was placed on the dining table. Parsnip Soup was served. Then the pair of hands that served us, lifted the “cup” to reveal a Duck Roulette. The Beef Jelly, mingled with the duck was a triumphant recipe. Now, here’s a Chef that will surprise you with an intriguing menu, & I was hungry for more surprises.

Next on the list was the Oyster In Ice Gelée. The oyster was delivered fresh on a bed of artificial seaweed, which we’d been advised not to eat them.

The Homard du Maine, which was Maine Lobster, served raw. Out of the blue, smoky cold steam engulfed the entire plate & this seafood was immediately raw-cooked in cold steam. What an eye-opening experience for me! I was totally mesmerized by the transformation.

After that, I was slurping away the Lobster Consomme which was dished out cold. Yummy!

My hair stood up when I was told the fish course would be served with SCALES!! The lovely lady assured me the scales were done perfectly to give a crisp. Sorry Chef, I just had to remove the skin. I took half the fish & it tasted good especially with the Black Trumpet Mushrooms & the sauce.

The dessert-looking course is one of the best I’ve ever taken. Guy Savoy calls it Colours of Caviar. Not only it’s colourful by sight, it’s also colourful by taste. I was pleasantly surprised by its unique mixture of taste.

The Chef has cleverly translated his flair for French Cuisine by displaying his artful culinary skills with just a simple use of Caviar. I’d no idea what comes next & I was anticipating for more.

The next dish was a teaser. The server brought a pot, opened the lid & let us smell. It was like see no touch. Then, he covered the lid & we watched helplessly as he took it away. Hey, don’t go! Don’t remove my Foie Gras!!

The server finally returned with my Foie Gras, attractively arranged with Radish in an orangey Beetroot sauce. Perfect!

The flavourful Soupe d’Artichaut à la Truffe Noire was served with Toasted Mushroom Brioche. The server gently creamed Black Truffle Butter onto the Brioche. She recommended us to put it into the soup & eat it together. Indeed, the combination was just perfect. This Artichoke & Black Truffle Soup is their signature dish & the Ala Carte price is @ S$70!!

The Pigeon course was done in two ways & presented with a “Polychrome” of Beets, paired with a cup of delicious Consommé. I was incessantly seduced by the Chef’s ingenious creativity.

A trolley of Fine Cheese was brought in, which signalled the meal was coming to an end.

The Sorbet was a real tour de force, with textures of Apple cleverly layered. Fresh Apple juice was then poured into the zesty sorbet. The crispy Apple Chips were a witty addition.

The Floating Island was a dessert spoon displaying an interesting egg-white Marshmallow, topped with Coconut. Coupled with it was a mixture of icy Passion Fruit, Mango & Pineapple. It was really refreshing after a full satisfying meal.

The entire meal finally ended with another of Guy Savoy’s brilliantly complex recipe - Chocolate Orb. The friendly server “insisted” that I pay full attention to this transformation as she poured the warm Chocolate sauce over it.

Slowly, the Orb melted, revealing delightful ingredients inside. Every process at Guy Savoy was like watching a performance. In this case, it was like watching a magic show.

It was a magical gastronomic experience around a nicely dressed table; a whole spectrum of haute dining experience that was sheer heaven. As far as big-ticket diners go, the Chef's tasting menu is a decadent splurge that's worth every penny comparing to its Ala Carte. Despite the extravagant price tag, the restaurant was almost packed to a bream. I can now understand why. It’s definitely a cut above the rest.
Parsnip Soup & Duck Roulette

Parsnip Soup & Duck Roulette

 
Homard du Maine

Homard du Maine

 
Sea Bass with Scales

Sea Bass with Scales

 
Colours of Caviar

Colours of Caviar

 
Foie Gras

Foie Gras

 
Pigeon

Pigeon

 
Apple Sorbet

Apple Sorbet

 
Chocolate Orb

Chocolate Orb

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

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

This is one hell of an award-winning restaurant that has continued to impress even our Lee Family. Apparently sometime in 2007, Chef Santaro was given the greatest honour of cooking for Minister Mentor Lee Kwan Yew, who is fondly regarded as the father of Singapore. You can see our Prime Minister’s family pix on the walls of the restaurant & Chef Santaro also visits their home to cook for the Lee family.

I was there for lunch with a Japanese ex-colleague. I’d the Combi Lunch Course @ S$40, which includes 2 items from the main, an appetizer, chawanmushi, salad, rice, soup & dessert.

While waiting for my course, I’d always order my fave Oyster Mentaiko (カキの明太子焼き) @ S$12/piece. This Grilled Pearly Delicacy is not on the menu; you’ve to request for it, but you won’t regret your choice. Despite being put into the griller, the Oyster still comes out fresh & juicy.

The Assortment Sashimi I had consisted of the Maguro Tuna(黒鮪), Hamachi Yellow Tail (はまち), Salmon(生鮭) & Geoduck (ナメガイ). It’s the 1st time I’m eating Geoduck raw. Errr….. I’m learning to appreciate the “rubbery” texture, but the rest of the Sashimi was superb!

The lunch set also came with a Salad, Appetizer of the Day & Chawanmushi (茶碗蒸し). Love the smooth & silky texture of the Egg Custard.

I’m a big fan of Mentaiko (明太子); it’s actually marinated Pollock roe & is a common ingredient in Japanese cuisine. The Oyster Mentaiko wasn’t enough for me, so I’d selected another Mentaiko dish - the Gindara Mentaiko (銀鱈の明太子焼き). The Cod fish was covered with generous helping of the spicy roe, making me salivate with every bite.

For dessert, I’d top up about S$4 to change it to my fave Macha Ice-cream. Yum!
Oyster Mentaiko (カキの明太子焼き)

Oyster Mentaiko (カキの明太子焼き)

 
Sashimi

Sashimi

 
Chawanmushi (茶碗蒸し)

Chawanmushi (茶碗蒸し)

 
Gindara Mentaiko (銀鱈の明太子焼き)

Gindara Mentaiko (銀鱈の明太子焼き)

 
Macha Ice Cream

Macha Ice Cream

 
 
Recommended Dish(es):  Oyster Mentaiko (カキの明太子焼き)
 
Other Ratings:
Taste
 4  |  
Environment
 4  |  
Service
 3  |  
Clean
 4  |  
Price
 3

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