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Butler Sky Dining on Singapore Flyer
2014-02-16 292 瀏覽
Prior to boarding, we enjoyed sparkling wines or mocktails at the Flyer Lounge. We were supposed to gather at 7.00pm sharp, but anyway we had express boarding. Dinner would last for an hour - meaning, 2 rotations of the Wheel.Our very own capsule came, lined with white table cloth, looking like a classy restaurant caught in space. The polite staff came to ensure we were comfortable, and then served us Pumpkin Soup *in a cup) and Salad. We were busy chattering away, and admiring the stimulating
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Prior to boarding, we enjoyed sparkling wines or mocktails at the Flyer Lounge. We were supposed to gather at 7.00pm sharp, but anyway we had express boarding. Dinner would last for an hour - meaning, 2 rotations of the Wheel.

Our very own capsule came, lined with white table cloth, looking like a classy restaurant caught in space. The polite staff came to ensure we were comfortable, and then served us Pumpkin Soup *in a cup) and Salad. We were busy chattering away, and admiring the stimulating night views that slowly changed with every upward ascend of our capsule.

The soup was hot and tasty, though a little sweet for my personal preference. I had no complaints about the fresh salad.

We went around taking photos of the night scenes and with each other. After the first rotation, our main course of Fish Pasta was being served - scumptious spaghetti cooked in cream sauce and accentuated by tender fish fillet. A glass of house wine was being served with main course as well.

Desserts came next - chocolate truffle cake - something I enjoyed alot, and tea or coffee.

For more detailed information and photos, do visit:
http://thearcticstar.blogspot.sg/2013/12/butler-sky-dining-private-capsule.html
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Dining in the Sky
2012-11-30 158 瀏覽
I'm scared of heights. But when the opportunity to try out the Singapore Flyer dining experience came up, I couldn't say no. How could I? Great food from renowned Chef Eric Teo, majestic view of the whole Marina Bay, and a complete entourage of butlers and waiters to cater to your every need.Anyway, it was a dinner event which started with the Chill Baby Abalone with Citrus Braised Fennel and Poached Saffron Pear, Beetroot Leaves and Walnut Dressing. This dish was a good starter because it was f
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 I'm scared of heights. But when the opportunity to try out the Singapore Flyer dining experience came up, I couldn't say no. How could I? Great food from renowned Chef Eric Teo, majestic view of the whole Marina Bay, and a complete entourage of butlers and waiters to cater to your every need.
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 Anyway, it was a dinner event which started with the Chill Baby Abalone with Citrus Braised Fennel and Poached Saffron Pear, Beetroot Leaves and Walnut Dressing. This dish was a good starter because it was fresh and opened up my palate to the other courses which lay ahead.
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 Next up was the Roasted Whole Corn Soup with Confit Chestnuts. Now, this is one of the highlights of my dinner.There's just something different about adding corn kernels added in the soup--it made it thick and tastier. Since this is a Christmas menu, Chef added a chestnut as a
surprise.
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 For the main course, I opted for the Braised Beef Short Ribs, Fondant Spring Vegetables. Glaze Pearl Onion, Potato Puree. It was just average. I would have preferred to be more tender and juicy. Veggies were well cooked, so that was a plus.
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 As for dessert, I had the Strawberry Sacher with Chocolate Sauce and Fresh Fruit Garnish. What I like about this one is that it's not too sweet. It's very creamy and the fruit was really fresh.
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Dining at SG Flyer is a wonderful experience for it's amazing how precise the waiters are in serving your food. If they miss your capsule, you would have to wait 15 more minutes for your food.
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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My 1st Sky Dining Experience
2010-07-30 118 瀏覽
Last month I was honor to be selected as one of the 5 winners from the first OpenRice Singapore TweetUp contest at their facebook and twitter list on #ORTU. Every week you can participate in their weekly contest to be one of the winners to join the team to an exclusive meal together with other fellow foodie in Singapore.Although that is not my first time on board the Singapore Flyer but it will definitely be one most memorable experience that I had. This Full Butler Sky Dining starts from eithe
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Last month I was honor to be selected as one of the 5 winners from the first OpenRice Singapore TweetUp contest at their facebook and twitter list on #ORTU. Every week you can participate in their weekly contest to be one of the winners to join the team to an exclusive meal together with other fellow foodie in Singapore.

Although that is not my first time on board the Singapore Flyer but it will definitely be one most memorable experience that I had. This Full Butler Sky Dining starts from either 7.30pm (Check In: 7pm) or 8.30pm (Check In: 8pm) daily with a chance of different menu every two months.

For starter that night, we are having “Marinated Tuna Seaweed Furuke” where the Ahi tuna in Japanese spices was laced with kumquat pommery dressing and accompanied with olive honey tomato and daikon cress. The honey tomato and daikon cress was very appealing for both sight and taste. Overall, this is a great starter, which is also served together with some baguettes of two different toppings.

The Main Course menu for June& July are salmon, chicken or lamb. And my choice of for the Main Course is “Arctic Char Salmon Escalopes”. It consists of two pieces of salmon steak stacked on top of the mashed potatoes patty, asparagus and etc. Beside it, there is a shooter glass with some ginger soya gravy to accompany the dish. The taste quite good but the salmon seems to be a bit too try if you don’t dipped it in the ginger soya gravy.

This can be a great treat for couples to celebrate anniversary events or just to pamper your love one for their love, tender and care. I am sure they will be delighted and filled with joy while enjoying the beautiful scenery and food.

To find out more about this lovely event, you can pop by to my blog for the full review here :
http://cuisineparadise-eatout.blogspot.com/2010/07/sky-dining-singapore-flyer.html
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2010-06-30
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Singapore Flyers - More than meets the eye.
2010-07-15 98 瀏覽
If you thought that by taking a ride with the Singapore Flyers is the best experience ever you have yet to see what Singapore Flyers can really offer. I was at Singapore Flyers last month which was actually my 2nd visit to the flyers but the experience was totally different. I gave sky dining a go and it's an experience I will not forget. The word is - privilege. You feel like you are the V.I.P of the flyers in fact you are. Not only did we not need to join in the main queue to get onto the cap
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If you thought that by taking a ride with the Singapore Flyers is the best experience ever you have yet to see what Singapore Flyers can really offer.

I was at Singapore Flyers last month which was actually my 2nd visit to the flyers but the experience was totally different. I gave sky dining a go and it's an experience I will not forget.

The word is - privilege. You feel like you are the V.I.P of the flyers in fact you are. Not only did we not need to join in the main queue to get onto the capsule we actually travel up in a V.I.P lift which then leads to the V.I.P lounge where we had our dessert after the whole sky dining experience.

It's a wild imagination happening. Having good food and wine looking down at the skyline of our CBD area with world class service.

Each capsule can either be for a party for a few or even just a couple to spend a romantic night.

The experience is unbelievable but of course I believe there are room for improvement on their food. They also updates their menu every now and then to give returning diner a brand new experience. Sweet right ?
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Halloween Fun
2010-07-12 87 瀏覽
Went for Halloween sky dining with the BF and it was fun. I love how the dishes had creative names.First up, our Halloween cocktail! The Spicy Dracula! It contains vodka, celery stick and chilli padi bits served in salt-rimmed glass. It was a really quirky drink but I couldn’t finish it! There was some Tabasco sauce in it. Felt like I was sipping pizza. lol.For appetizer, we had the Maggoty Pumpkin Soup served with ghoulish fingers. The soup was creamy and rich in flavour but… where were the mag
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Went for Halloween sky dining with the BF and it was fun. I love how the dishes had creative names.

First up, our Halloween cocktail! The Spicy Dracula! It contains vodka, celery stick and chilli padi bits served in salt-rimmed glass. It was a really quirky drink but I couldn’t finish it! There was some Tabasco sauce in it. Felt like I was sipping pizza. lol.

For appetizer, we had the Maggoty Pumpkin Soup served with ghoulish fingers. The soup was creamy and rich in flavour but… where were the maggots? Can’t find any gross maggots swimming in my soup.


Our main entree, Chucky’s Bloody Eye was ribeye on a bed of eyeball salad and roasted pumpkin. The steak was so tender I could cut it with a fork.

So after 2 rotations, we were escorted by our friendly butler, Grace to the VIP Lounge where we enjoyed dessert. Witches’ Hat was served with a choice of freshly brewed coffee or specialty tea.

Overall, we enjoyed the view and fine dining. It was a unique and romantic Halloween! $199 for a date with full butler service is pretty reasonable.
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Ah, Sweet Mystery of Life
2010-07-03 77 瀏覽
My fine dining experience has just gone up several notches by having my first 3-course dinner in a private rotating capsule that reaches as high as 165 meters (which is equivalent to a 42-storey building) in the sky at the Singapore Flyer. Stew Lamb Shank VindaLoo and a Glass of Pinot NoirFor the main course, I chose lamb out of a choice of 3 (in case you’re curious, the other 2 choices were the thinly sliced salmon stacked and drizzled in ginger soya gravy and slow cooked spring chicken simmer
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My fine dining experience has just gone up several notches by having my first 3-course dinner in a private rotating capsule that reaches as high as 165 meters (which is equivalent to a 42-storey building) in the sky at the Singapore Flyer.

Stew Lamb Shank VindaLoo and a Glass of Pinot Noir

For the main course, I chose lamb out of a choice of 3 (in case you’re curious, the other 2 choices were the thinly sliced salmon stacked and drizzled in ginger soya gravy and slow cooked spring chicken simmered with aromatic herb, which surprisingly no one ordered). The lamb is not very tender but I liked the way it was scented with Asian spices.

For a corkage charge of $30++ my friend brought a versatile bottle of Pinot Noir wine from Misha’s Vineyard called “The High Note”. The wine further brought out the spiciness of the lamb with its own aroma which was a mix of exotic spices, blackberry, red summer fruits and dark chocolate. Sounds like a good pairing? You bet it was.

Sticky Toffee Pudding

Yay, it is time for dessert! After the second rotation, we were ushered to the VIP lounge by the uniformed host, where we could relax in comfy sofas - alfresco style, over seeing the river. I devoured up all of the sticky toffee pudding which was normally no easy feat for me as such deserts tend too be too filling. It was served with dual sauce caramel and crème anglaise, making it sweet enough, but not sickeningly sweet. Phew. Coffee, desert and good company - what a delightful combination!
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(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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推介美食
  • Fresh Summer Berries in Ginger Ale
  • Stewed Lamb Shank Vindaloo
  • Sticky Toffee Pudding