tag:blogger.com,1999:blog-224486972024-03-18T17:48:46.518+08:00ate too muchThe views expressed in this blog are based entirely on personal tastes and opinions. They should not be construed as professional reviews in anyway. Any resemblance to actual reviews, living or deceased, is entirely coincidental.Unknownnoreply@blogger.comBlogger966125tag:blogger.com,1999:blog-22448697.post-88775386843962823332017-01-17T22:41:00.001+08:002017-01-17T22:41:21.797+08:00A meal to remember at Kite<b>C says:</b><br />
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Our meal at Kite on Sunday evening was a very bittersweet experience. We originally just meant for it to be our regular monthly (or thereabouts) visit, but then we found out that they're taking a break, and their last day of service is 27th January. We decided to pull out all the stops, and went for the 18-course omakase. Chef Dannel and the team really outdid themselves - we were wowed by some new dishes, and even old favourites were better than they've ever been before. So for posterity, indulge us as we document each dish in our last meal at Kite.<br />
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Chicken rice crackers - tapioca crisps with a chicken rice chilli and kicap manis dip<br />
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Chicken skin with bourbon glaze - definitely going to miss these<br />
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Arancini - risotto balls with dehydrated chorizo<br />
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Shaved frozen pineapple with candied kumquats and a hint of pepper and white chilli<br />
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Home-made lardo - cured Mangalica pork fat brushed with a whisky glaze throughout the curing process, torched and served with a dollop of pesto. A mouthful of pure flavour that just kept on giving.<br />
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Cured and aburi-ed saba. Beyond amazing.<br />
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More insane flavours - aburi swordfish with clams, chestnuts and coconut. So many different textures and flavours, yet none were competing for attention.<br />
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Red snapper kinilaw - a Filipino ceviche dish, with Okinawa seagrapes<br />
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42 degree ocean trout with apples, seaweed and furikake. Absolutely perfectly cooked, and all the ingredients so harmoniously balanced.<br />
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Mentaiko somen with unagi, scallop and tobiko. We've had this dish many times, and this was the best it's ever been.<br />
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Quail with carrot puree. This is retired dish, so we're really touched that Chef remembered how much we loved it, and included it in the omakase.<br />
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Seared foie gras with shaved peaches. Another new and absolutely amazing dish. Foie was perfectly seared and paired brilliantly with the fresh peach.<br />
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Iberico pork belly with bak kwa glaze. Unapologetically fat, flavourful and fabulous.<br />
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Mangalica pork collar with you tiao veloute and bak kut teh broth. One of the most creative dishes in Kite's repertoire, because of how they've reinvented, yet stayed true to, the humble bak kut teh.<br />
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Wagyu rump with bulgogi salsa and burnt corn. Again, had this a couple of times before, and it was at its best this time.<br />
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Welsh lamb with tamarind mango chutney and sliced potatoes.<br />
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Pre-dessert palate cleanser of sugarcane sorbet and yuzu zest<br />
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Forest floor - white chocolate custard, chocolate and nut soils, and passion fruit curd<br />
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A new dessert - yogurt with passionfruit, honey and pop rocks. An amazing dessert with so many different nuances with each mouthful.<br />
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Meringue with blackened lime powder<br />
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So there you have it. Kite's greatest hits, and then some. We're really sad to bid farewell to one of our favourite restaurants, but we're grateful for all the amazing things we've had the pleasure of tasting. All the best to the team - thanks for the memories.<br />
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<b>A says:</b><br />
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One of our favourite restaurants in Singapore. And some of the best overall meals we've had anywhere. Their takes on local dishes and flavours are supremely creative and well-executed. And all the dishes deliver the pow of flavour I love, without being overwhelming. Perfectly balanced.<br />
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It's sad they never found their niche. Last day is 27 Jan so try to go if you can. If not, I'm looking forward to whatever Chef Dannel Krishnan does next.<br />
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Oh, and shout out to the service staff. Always so great to us. Thanks!<br />
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<br />Unknownnoreply@blogger.com45tag:blogger.com,1999:blog-22448697.post-18890663952489165372016-09-26T13:04:00.001+08:002016-09-26T21:15:47.505+08:00Jungsik Seoul<b>C says:</b><div><br></div><div>Jungsik Seoul is known for reinventing Korean flavours and ingredients with modern techniques. Just stepping into the tranquil yet not imposing dining room and we knew we were in for a treat. </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMOK8tMCsojjW2H2fGw9SYMcyH5_Nhdi7V5bW-dkihvoalm9fZmnrKsd7I08mUP-VSThWfrG5Id1X6g15LVUZUD8MKz1saA2kQIq95eZT5duKnFcnJ6eUikGmuAbu_65fbzSj_/s640/blogger-image--1304648522.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMOK8tMCsojjW2H2fGw9SYMcyH5_Nhdi7V5bW-dkihvoalm9fZmnrKsd7I08mUP-VSThWfrG5Id1X6g15LVUZUD8MKz1saA2kQIq95eZT5duKnFcnJ6eUikGmuAbu_65fbzSj_/s640/blogger-image--1304648522.jpg"></a></div></div><div><br></div><div>While we had good street food, Galbi and seafood in Korea, our lunch at Jungsik was, without question, the best meal of the trip.</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSf47WBxrj556ntBuc9YhVD7ZtZKzn2JNhryqxdYOzA7v_THsOveMJx1fO7rjTQ2Orezw-8sXY9hqYyCiVTiJuUGf9xqii396bHMzSnWxu4JgIB3PFYC1HFvTvwuun2CWnj2mX/s640/blogger-image-1855229982.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSf47WBxrj556ntBuc9YhVD7ZtZKzn2JNhryqxdYOzA7v_THsOveMJx1fO7rjTQ2Orezw-8sXY9hqYyCiVTiJuUGf9xqii396bHMzSnWxu4JgIB3PFYC1HFvTvwuun2CWnj2mX/s640/blogger-image-1855229982.jpg"></a></div><br></div><div>We started with a whole array of amuse bouches. Some were tastier than others, but they set the scene for both local flavours and extraordinarily pretty plating that would be a theme for the rest of the meal.</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMZre2X5QNpAOumSNEPDWpz7X6GKzAskiY6wSOru2LBoBTYDz_yNv-sOf46gZvhbBfRiM7AjvIPF5WaOSqSSMQcexXzZPe-bqXpUKIpZOOWUSCbAqLsN9KAbPnLZWFLCSDP5-C/s640/blogger-image-1554838308.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMZre2X5QNpAOumSNEPDWpz7X6GKzAskiY6wSOru2LBoBTYDz_yNv-sOf46gZvhbBfRiM7AjvIPF5WaOSqSSMQcexXzZPe-bqXpUKIpZOOWUSCbAqLsN9KAbPnLZWFLCSDP5-C/s640/blogger-image-1554838308.jpg"></a></div><br></div><div>First course was fatty tuna served with seaweed crisps, home-made soy sauce and an array of accompaniments including wakame, kimchi and dashi jelly, for you to mix and match as you please. I thought the tuna was best eaten on its own, but everything else paired very well together atop the seaweed crisp.</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuKozM93IhXMovPb8YB84dxkjahDEheUAne82WyeSrDNTwtMcOcWN1oHfIbgMXKUFwmyTqxpS6Y7OlueoS1sohb6KieBuYjMMsmvJZtPYJf4L0crk1gyH6GL91yVYAh2UvBpQk/s640/blogger-image--1387376615.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuKozM93IhXMovPb8YB84dxkjahDEheUAne82WyeSrDNTwtMcOcWN1oHfIbgMXKUFwmyTqxpS6Y7OlueoS1sohb6KieBuYjMMsmvJZtPYJf4L0crk1gyH6GL91yVYAh2UvBpQk/s640/blogger-image--1387376615.jpg"></a></div><br></div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikbjzPXiR7lOFsjDrC9si9a-xo5ymlo9YguWm5T9KxpN7nqKzz_3_oCpXTzF1V5lM2wpoQn7xu2MCB7nWVF6jvHEmWUeQp5hmR691rvsxeDV-F3PPpAMo-EAnBVBuY09DmxojE/s640/blogger-image-522242736.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikbjzPXiR7lOFsjDrC9si9a-xo5ymlo9YguWm5T9KxpN7nqKzz_3_oCpXTzF1V5lM2wpoQn7xu2MCB7nWVF6jvHEmWUeQp5hmR691rvsxeDV-F3PPpAMo-EAnBVBuY09DmxojE/s640/blogger-image-522242736.jpg"></a></div></div><div><br></div><div>Next up was abalone with a citrus mayonnaise. The tempura abalone was ridiculously tender, very fresh and the citrus mayo lightened the dish very well.</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicRXT2v2EqUolISzOvq9b08fhxno4qw7l4x5KOOjajda8Aai8s9XuNq9WiPSkHsPR9rnDMmwIB4P0GpLcCyfUce0f1VnosfaOUYqU8LPcjOdS8lVUboE0o5_kCgVn0cA1Hq2q_/s640/blogger-image--441987004.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicRXT2v2EqUolISzOvq9b08fhxno4qw7l4x5KOOjajda8Aai8s9XuNq9WiPSkHsPR9rnDMmwIB4P0GpLcCyfUce0f1VnosfaOUYqU8LPcjOdS8lVUboE0o5_kCgVn0cA1Hq2q_/s640/blogger-image--441987004.jpg"></a></div><br></div><div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSObVmG1Jt1BiX-xY_HvzJQo6zCpY_G-3cb64FBQXmDr43ig2rwD9_P0lNDWrAbrbhyphenhyphenX0fAdfE8U8rZesQfqkos1n2spjRHLkOWetb9Q1G8-GVmBLxMczlE-gfq1NGDieemi_j/s640/blogger-image-133875726.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSObVmG1Jt1BiX-xY_HvzJQo6zCpY_G-3cb64FBQXmDr43ig2rwD9_P0lNDWrAbrbhyphenhyphenX0fAdfE8U8rZesQfqkos1n2spjRHLkOWetb9Q1G8-GVmBLxMczlE-gfq1NGDieemi_j/s640/blogger-image-133875726.jpg"></a></div><br></div></div><div class="separator" style="clear: both;">The octopus tentacle served with gochujang aioli was again perfectly tender with a great char, and the gochujang was a nice reminder that we were, after all, in Seoul.</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFCPhlciJr2LEXLW3FIEjwJ5hxibV3JBMD5J__g_Djdnf6tGvGbH7vWQkUqSudMebvpwABo6VlxUop-bvOu-6FbKwyfYk93UZhXOvuHiSMHYHaZrHWj7cnnsrTAKTOpVvy15YQ/s640/blogger-image-940796706.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFCPhlciJr2LEXLW3FIEjwJ5hxibV3JBMD5J__g_Djdnf6tGvGbH7vWQkUqSudMebvpwABo6VlxUop-bvOu-6FbKwyfYk93UZhXOvuHiSMHYHaZrHWj7cnnsrTAKTOpVvy15YQ/s640/blogger-image-940796706.jpg"></a></div><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiucQFU98L3SluHYfnYAbCfAbSFTBtg4PtdSsILIM6SIWQYyt3BiNROjKh7PrwkfNexL1f2wKT8OV_ojWWvbaxdP-mseOmVp6hTjQeYfAQj27R5yV6KIQQsYWORaLC8ZsiW_J9T/s640/blogger-image--2069423511.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiucQFU98L3SluHYfnYAbCfAbSFTBtg4PtdSsILIM6SIWQYyt3BiNROjKh7PrwkfNexL1f2wKT8OV_ojWWvbaxdP-mseOmVp6hTjQeYfAQj27R5yV6KIQQsYWORaLC8ZsiW_J9T/s640/blogger-image--2069423511.jpg"></a></div><br></div><div>Soy lobster came next - soy-marinated raw lobster served with rice and deep fried Sakura ebi on top. Bit surprising that a carb came so soon, but it was a small portion and very tasty.</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQovjZMDMT-Ngpmn7-UzWOdbsWIFyTMZiYWLC0WnIeyweRjjjDWj56o-obykbo-WwSppGS0hOp9vsml_Zx0Ue7giPnzuCBqNlwl_RLA7h0SST-PQPdU-rEzljyLSz6XRsMilht/s640/blogger-image-1591151996.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQovjZMDMT-Ngpmn7-UzWOdbsWIFyTMZiYWLC0WnIeyweRjjjDWj56o-obykbo-WwSppGS0hOp9vsml_Zx0Ue7giPnzuCBqNlwl_RLA7h0SST-PQPdU-rEzljyLSz6XRsMilht/s640/blogger-image-1591151996.jpg"></a></div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwIhJnCe_0Mlzu5wTJmEzo26o8RHVhpvrNqm9F7qAef9-gFv2o9bOzW97Ddb3hUZvt-7E_Eb9XflLfGfnwiwTjiLO0wHKpccWNgdj13DOSOGNN5WhRMjjbYQUK56_UgTYwfmOb/s640/blogger-image--1323083633.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwIhJnCe_0Mlzu5wTJmEzo26o8RHVhpvrNqm9F7qAef9-gFv2o9bOzW97Ddb3hUZvt-7E_Eb9XflLfGfnwiwTjiLO0wHKpccWNgdj13DOSOGNN5WhRMjjbYQUK56_UgTYwfmOb/s640/blogger-image--1323083633.jpg"></a></div><br></div><div>Next was Ok Dom, which was red snapper with wakame. I love the wakame in Korea, and the one here was excellent. I also love how they prepared the snapper - they poured hot oil over the skin and scales, so they crisped up and were thin and delicate like filo dough.</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWhnUt2tDzzXIJuJccwl3hSpKLU65dQhzUkMycQaxCscds9mIDApkaTqFuPr5aTS_jrrK1OyrvcqMwRsvbLYqh16H5MSSoAMlTMUDcIMLSDGX0ym2x2M4Kg3m_I58BH0XlPyFB/s640/blogger-image--763114097.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWhnUt2tDzzXIJuJccwl3hSpKLU65dQhzUkMycQaxCscds9mIDApkaTqFuPr5aTS_jrrK1OyrvcqMwRsvbLYqh16H5MSSoAMlTMUDcIMLSDGX0ym2x2M4Kg3m_I58BH0XlPyFB/s640/blogger-image--763114097.jpg"></a></div><br></div><div><div class="separator" style="clear: both;"><br></div></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4kY9ZJgzFP9v33_9IoDyH6iQ22bsnF8kbWTMkuAOguWLyskFQYahV_r8OcVYk2JAzCK7ygZYVTLwHipVgtMVv0_fpS4q25MbfFYTEaAwrC_6vyuFHBX9ixbzxNpHRHE01So4g/s640/blogger-image-2070376377.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4kY9ZJgzFP9v33_9IoDyH6iQ22bsnF8kbWTMkuAOguWLyskFQYahV_r8OcVYk2JAzCK7ygZYVTLwHipVgtMVv0_fpS4q25MbfFYTEaAwrC_6vyuFHBX9ixbzxNpHRHE01So4g/s640/blogger-image-2070376377.jpg"></a></div><br></div><div>The last savoury course was their version of Galbi served with sautéed mushrooms and buckwheat pancake. This was good, but probably the least interesting/impressive of all the courses. </div><div><br></div><div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif-wEFlNDcED37px4f4zah8JV10dNfPsXp2W7W-EFDCdtHBDOFaCNDKj8R94g2Q4DmoEIleYefKhXvC_nTCSuxAi9gCD4-ZhhjAcCBZotuoVB2uqi4grlFtdBJ3mefJxs-hUZk/s640/blogger-image--1623973666.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif-wEFlNDcED37px4f4zah8JV10dNfPsXp2W7W-EFDCdtHBDOFaCNDKj8R94g2Q4DmoEIleYefKhXvC_nTCSuxAi9gCD4-ZhhjAcCBZotuoVB2uqi4grlFtdBJ3mefJxs-hUZk/s640/blogger-image--1623973666.jpg"></a></div><br></div></div><div class="separator" style="clear: both;">Pre-dessert was Sujeonggwa, which was a modern take on the traditional cinnamon and ginger tea that is served at the end of Korean meals.</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf6j3EuK0wyTpPODJF-eOSj1IPvfXAiTG2dFHR1QUIAsBKuS4-iu9i_-VKLUK9sbsc9N-ZdzjQjki9jlgT3pihiGgTwhUgOhivAeSAioEqLkKAmmUUPQzg3uZyPYX5H3xpl2hn/s640/blogger-image--2105323855.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf6j3EuK0wyTpPODJF-eOSj1IPvfXAiTG2dFHR1QUIAsBKuS4-iu9i_-VKLUK9sbsc9N-ZdzjQjki9jlgT3pihiGgTwhUgOhivAeSAioEqLkKAmmUUPQzg3uZyPYX5H3xpl2hn/s640/blogger-image--2105323855.jpg"></a></div><br></div><div class="separator" style="clear: both;">Dessert was their signature Dolhareubang, the name of the ubiquitous "grandfather" statues all over Jeju that are considered to be protectors. The statue itself is green tea mousse, covered with a cookie crumb. There was also a black sesame sponge, and ice cream. Tasted as good as it looked. </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPdVr3-NNjZ44Y97pl31IHEwHRI1NC12FKcp0WhkJe0AK3UHeBEFZFv_zH7Rey9ugzpQkMzMogcFk8mX0yJiVrfabjbZj5L_r3hiu6IZGM6NvpqjM0HC2XGddWly6QuY3WaFXh/s640/blogger-image--1439416731.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPdVr3-NNjZ44Y97pl31IHEwHRI1NC12FKcp0WhkJe0AK3UHeBEFZFv_zH7Rey9ugzpQkMzMogcFk8mX0yJiVrfabjbZj5L_r3hiu6IZGM6NvpqjM0HC2XGddWly6QuY3WaFXh/s640/blogger-image--1439416731.jpg"></a></div><br></div><div class="separator" style="clear: both;">We ended with petit fours, and a selection of teas. A went with peppermint and I chose the buckwheat, which was a lovely end to an outstanding meal.</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">We had the 8-course tasting menu for KRW150,000; they also have 4 and 5 course choice menus for KRW50,000 and 80,000 respectively, but we felt that the tasting was better value all round, since many of the dishes in the tasting menu required top-ups to the choice menu. </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">We'll definitely revisit whenever we come back to Korea. </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><b>A says:</b></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Best meal in Korea. The only dish that wasn't fantastic was the beef, which was above average. </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Will definitely be back.</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-22448697.post-88027541964817113092016-08-14T22:00:00.001+08:002016-08-15T20:52:25.254+08:00Salted and Hung<b>C says:</b><div><br></div><div>Salted and Hung gets its name from the charcuterie that they cure in-house, but the food here is so much more than just good cold cuts. </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPLuwux64BcoYjN7Qhgvvy0nHO4rVyxxSF0DEUDAiPU4vAfbYIS6pKxCRTF0O7nJRmx0OUbjUW2rqOZKlhwZb9VM7D-d8TSLQqxQO1jyZy52oyrdvS91UnjSNZYxRDxWZZ0RGA/s640/blogger-image-702698063.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPLuwux64BcoYjN7Qhgvvy0nHO4rVyxxSF0DEUDAiPU4vAfbYIS6pKxCRTF0O7nJRmx0OUbjUW2rqOZKlhwZb9VM7D-d8TSLQqxQO1jyZy52oyrdvS91UnjSNZYxRDxWZZ0RGA/s640/blogger-image-702698063.jpg"></a></div><br></div><div>The pig's head terrine was quite brazenly gelatinous, and served with a great piccalilli condiment (a bit like a pickle relish) and amazing focaccia.</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHCeG5taxDNnPUdHEl8r89N8jh5HKjAwAd7NX_rSZ9xtUz_0MHD2uq-5c-pMg6FScyIQoobTsxtA8QQVudEwyl15UFDmJKflP-ZCGjWhU9nIqwXD9Zm9ODrnLw9e0FYOah6S0j/s640/blogger-image--206317613.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHCeG5taxDNnPUdHEl8r89N8jh5HKjAwAd7NX_rSZ9xtUz_0MHD2uq-5c-pMg6FScyIQoobTsxtA8QQVudEwyl15UFDmJKflP-ZCGjWhU9nIqwXD9Zm9ODrnLw9e0FYOah6S0j/s640/blogger-image--206317613.jpg"></a></div><br></div><div>One of specials was a poached egg with shaved black truffle and porcini soil, served with uni. Each component was very good, but I'm not sure that they necessarily complemented each other. </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh1HNCKLj5ZEDu9HbspeeoWy44k1JvaC4OhXcmTkL9DWWX10nKKMhMW1o_O8Go0MHSRrtxqBb2PLSmn6TVtqADxOyaiH288RjyeL8AAoSZG6lJnTZxkOqsU5rH2yz16cP-cptH/s640/blogger-image-2136511427.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh1HNCKLj5ZEDu9HbspeeoWy44k1JvaC4OhXcmTkL9DWWX10nKKMhMW1o_O8Go0MHSRrtxqBb2PLSmn6TVtqADxOyaiH288RjyeL8AAoSZG6lJnTZxkOqsU5rH2yz16cP-cptH/s640/blogger-image-2136511427.jpg"></a></div><br></div><div>The next dish was called Burrata on the menu, but honestly it should have been labeled as Tomato instead. It was 3 types of tomatoes - cherry, green and confit - served on a very thin bed of burrata. </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi86jFbic48QKZWM6GON2QI0XXsDaEX55eYbMWpICZt6wNXc61WDH5WLaukfiHokBGaySDI9yJ60tS0xRckQn5_yUjV9yBrPzwzhHAawETUZDkzjhiqCwhFD5G0RAHJ27bAHqUV/s640/blogger-image-1607560103.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi86jFbic48QKZWM6GON2QI0XXsDaEX55eYbMWpICZt6wNXc61WDH5WLaukfiHokBGaySDI9yJ60tS0xRckQn5_yUjV9yBrPzwzhHAawETUZDkzjhiqCwhFD5G0RAHJ27bAHqUV/s640/blogger-image-1607560103.jpg"></a></div><br></div><div>The Kangaroo tartare with blood orange purée was surprisingly mild, and went very well with the juniper crumble on top. </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb7IUQiKu394mFkweaI1My45ehpE2AurdTnPHJg2QUgBoD-pfxV2Md13oQcFkicEnlP7cfNuoKGYlHtFiOCfx073_91D984X6YK_veWrFqsTkB98QHLtBd5Hkdv1nf36JQrQfF/s640/blogger-image--2029439122.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb7IUQiKu394mFkweaI1My45ehpE2AurdTnPHJg2QUgBoD-pfxV2Md13oQcFkicEnlP7cfNuoKGYlHtFiOCfx073_91D984X6YK_veWrFqsTkB98QHLtBd5Hkdv1nf36JQrQfF/s640/blogger-image--2029439122.jpg"></a></div><br></div><div>Another special, the Angus intercoastals (which is the area in between the ribs) with cauliflower and piccalilli, was very tasty too. The meat had the perfect balance of tenderness and flavour.</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipDvNlPeo2TrM56MFRaV_wXr1Lsbw6VbDrwttRXqgkQw2KF3PWfxQ0MB4t4c9qPJyIBDVkP5agC7Zq2zWz6esDHSyG370R8TCzO5nfQPUc-77oDl0YTDp2S7HzQqryUeSSbqzh/s640/blogger-image-1119818919.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipDvNlPeo2TrM56MFRaV_wXr1Lsbw6VbDrwttRXqgkQw2KF3PWfxQ0MB4t4c9qPJyIBDVkP5agC7Zq2zWz6esDHSyG370R8TCzO5nfQPUc-77oDl0YTDp2S7HzQqryUeSSbqzh/s640/blogger-image-1119818919.jpg"></a></div><br></div><div>I've saved the best 3 dishes for last. The hamachi collar with lardo was outstanding. It's amazing how they achieved such moist fish with such a degree of char. The slices of lardo draped on top were good but, and I can't believe I'm saying this, but unnecessary. That's how good the fish was. </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJakmZXZAVR6rfD7IDg3E55NSw-7-9EiA1nlB8g44zqguyfBolWuKBNSqwP-cbrobKA6HhzTWUld1LmO7oUynKzCpfJKtUl5eXGSGJ_zJDfMl7ayK2PqKsj2N5RTir98EcOb-J/s640/blogger-image--1018974962.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJakmZXZAVR6rfD7IDg3E55NSw-7-9EiA1nlB8g44zqguyfBolWuKBNSqwP-cbrobKA6HhzTWUld1LmO7oUynKzCpfJKtUl5eXGSGJ_zJDfMl7ayK2PqKsj2N5RTir98EcOb-J/s640/blogger-image--1018974962.jpg"></a></div> </div><div>Black mash, a jet black potato purée with squid ink and charcoal, was also ridiculously good. Incredibly flavourful, and also terribly addictive. </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX3OhmmrF2pl4wKQmpgz6X6XXBzYgTesDEwC-I-kNMeLF7jTX2rccirKI8DzRjpK6uCTsUasGs5uli0FO8fYbgZNY2bllpD3AEIwL36-0GNCoBshSRLfKJCBztZ1n-j_l4s7cR/s640/blogger-image-764297615.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX3OhmmrF2pl4wKQmpgz6X6XXBzYgTesDEwC-I-kNMeLF7jTX2rccirKI8DzRjpK6uCTsUasGs5uli0FO8fYbgZNY2bllpD3AEIwL36-0GNCoBshSRLfKJCBztZ1n-j_l4s7cR/s640/blogger-image-764297615.jpg"></a></div><br></div><div>The grilled Iberico Secreto with kohlrabi and pork jus was another winner. Sweet, flavourful and wonderfully marbled pork cooked perfectly medium rare, and beautifully charred outside. </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0P0TCvut1TIEW47NIB6a-fVgWl3X3h4z7rDnLOnObfYBvksG-vi0Q5y7825jq1SmLGD_f93dlUH_eZPz5y7jbpOds6l466BRdZO0lPN73lYiCep56woDxoRonwPfd76baccXf/s640/blogger-image--1930875250.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0P0TCvut1TIEW47NIB6a-fVgWl3X3h4z7rDnLOnObfYBvksG-vi0Q5y7825jq1SmLGD_f93dlUH_eZPz5y7jbpOds6l466BRdZO0lPN73lYiCep56woDxoRonwPfd76baccXf/s640/blogger-image--1930875250.jpg"></a></div><br></div><div>We didn't have room for dessert, but they surprised us with an Anzac biscuit topped with bacon caramel. An excellent end to a stellar meal. </div><div><br></div><div>Already eyeing what we can order next. </div><div><br></div><div><b>A says:</b></div><div><br></div><div>Great food that's relatively affordable. Could be one of our new go-to places. </div><div><br></div><div><br></div><div><br></div>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-22448697.post-55026983070024204602016-07-30T23:06:00.001+08:002016-08-01T20:16:54.593+08:00Dehesa<b>C says:</b><div><br></div><div>Ever since Wolf closed, we've been looking for a place that does proper nose-to-tail cooking. Dehesa could well be it.</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDjs4ar_HfDMK7HtpGu6LStyxtQNJUCOcWB06uaKJ7Xb6ilRg2vlomtSxZGBRoBrgRh3ymz-1h6PTergKIu5N7MXQEJvptbbs0juiZDg4j9yd1rIuGyItjixOqqohTMz092iZq/s640/blogger-image-425830972.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDjs4ar_HfDMK7HtpGu6LStyxtQNJUCOcWB06uaKJ7Xb6ilRg2vlomtSxZGBRoBrgRh3ymz-1h6PTergKIu5N7MXQEJvptbbs0juiZDg4j9yd1rIuGyItjixOqqohTMz092iZq/s640/blogger-image-425830972.jpg"></a></div> </div><div>We started with the Dehesa platter, which came with a serving of sourdough and the most amazing aioli ever. The platter composed saucisson, chorizo, lomo Iberico, jamon, home-made lardo, fifi pate, pig's head terrine, rillette and crispy crackling. </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPw8NE-cQ0SDftnTmyZ2Mt93tffQQfIvYeC3n33rTOBW8NZUdRNaQIm93IfwbJhcU7UotJAbJ9QAC7WXCLbaMi6qXA9-reEnxWQ9pgl3k5ORM6vmpM60Y7rb9vC7wnkm_CtJkP/s640/blogger-image--1143795841.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPw8NE-cQ0SDftnTmyZ2Mt93tffQQfIvYeC3n33rTOBW8NZUdRNaQIm93IfwbJhcU7UotJAbJ9QAC7WXCLbaMi6qXA9-reEnxWQ9pgl3k5ORM6vmpM60Y7rb9vC7wnkm_CtJkP/s640/blogger-image--1143795841.jpg"></a></div><br></div><div>The duck hearts on toast came with a heavenly sauce that had hints of black pepper, balsamic and honey. </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBrPcD_F5jcfrQHEZJ3RuIOwwY5feZoPj4HtatJwzsSvKkSu_gSJIYj_w9ZkUnvzRefclpL2hVHzAg4E9Rm10uUp16-ynGafCOc6xemA7xLv4amX8stOWVwBIDDZwgZlu0Q7T3/s640/blogger-image-1945721375.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBrPcD_F5jcfrQHEZJ3RuIOwwY5feZoPj4HtatJwzsSvKkSu_gSJIYj_w9ZkUnvzRefclpL2hVHzAg4E9Rm10uUp16-ynGafCOc6xemA7xLv4amX8stOWVwBIDDZwgZlu0Q7T3/s640/blogger-image-1945721375.jpg"></a></div><br></div><div>Instead of crispy pig's ears, they have crispy tripe here, with fried garlic oil and a romesco sauce studded with chilli padi. With its flowery exterior, honeycomb tripe really does take deep frying really well - light and crispy, yet still retaining the slight chewiness of tripe. </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicIgfyTSbtYCxkhNkhKOnIJR3ZyPXNzHpR7lvYNwxLNDczdE2TwQ4ltjaKA9Xihf4-4VAS8lwrUpMqmFEK8uRwqvLchDSjQzoGgen_KT2bll3b7CJ4UWsGqDl_lsVKJbuFpNBs/s640/blogger-image-747822677.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicIgfyTSbtYCxkhNkhKOnIJR3ZyPXNzHpR7lvYNwxLNDczdE2TwQ4ltjaKA9Xihf4-4VAS8lwrUpMqmFEK8uRwqvLchDSjQzoGgen_KT2bll3b7CJ4UWsGqDl_lsVKJbuFpNBs/s640/blogger-image-747822677.jpg"></a></div><br></div><div>The Octopus is served on a bed of mashed potatoes, and blanketed with more lardo slivers. Just before serving, the chef comes with a hugeass blowtorch and torches the lardo so that it melts into the octopus. Aburi lardo. Divine. </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgVFjTxofVSB9_ukvEDj2BkMOEe3aCv5Kz5oRPgxADv7GBSsuiUEuG6m4Gzr_0x1hDQyqu4KrXgWD4iHUIv_WFQLXEQo2CRDKPs9Sf6XQUuzAnSi1HscYsxZn956x6VKkAF1LO/s640/blogger-image-73654993.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgVFjTxofVSB9_ukvEDj2BkMOEe3aCv5Kz5oRPgxADv7GBSsuiUEuG6m4Gzr_0x1hDQyqu4KrXgWD4iHUIv_WFQLXEQo2CRDKPs9Sf6XQUuzAnSi1HscYsxZn956x6VKkAF1LO/s640/blogger-image-73654993.jpg"></a></div></div><div><br></div><div>I expected the crispy pig's head to be more, well, head-y. Instead, it came as a croquette of sort, with egg yolk and lardons. Perhaps a little too generic for my liking.</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipCbVBlwB_slbbjACr-Kb5EPHgRweO8-AC7km5fBbsRbqYUtXn-N672jyx9vcDr3odzFr4JF80QqZ64eIc2AG3cXrDifVDDZ_h9x56RImdgxVnA81PHpbt5aEbtqulzDz8ngel/s640/blogger-image--1016666680.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipCbVBlwB_slbbjACr-Kb5EPHgRweO8-AC7km5fBbsRbqYUtXn-N672jyx9vcDr3odzFr4JF80QqZ64eIc2AG3cXrDifVDDZ_h9x56RImdgxVnA81PHpbt5aEbtqulzDz8ngel/s640/blogger-image--1016666680.jpg"></a></div></div><div><br></div><div>We ordered the Frit Mallorquin because we've never seen it anywhere else. Basically it's a stew made from lamb offal (here, it was heart, liver, kidney and sweetbreads) and Mediterranean vegetables. It was interesting and pretty tasty, but at the same time it was quite heavy so I don't think we'll order it again.</div><div><br></div><div>We ordered one dish too many, so we didn't have space for dessert, which looked really interesting. We've already got a list of other dishes that we're going to try next time.</div><div><br></div><div><b>A says:</b></div><div><br></div><div>Great value and a surprisingly non-poncey place. Would go back, especially for the lardo.</div><div><br></div><div><br></div>Unknownnoreply@blogger.com10tag:blogger.com,1999:blog-22448697.post-72231847586932804582016-07-24T15:25:00.001+08:002016-07-24T15:52:24.284+08:00Wild Rocket omakase<b>C says:</b><div><br></div><div>First off, I think it's a travesty that Michelin completely ignored Wild Rocket. The Singapore guide doesn't feature the chef who pioneered Modern Singaporean cuisine? Madness, I say. The omakase dinner we had last night was one of the most interesting, creative and downright delicious meals we've had in a while.</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyrEVcDi8B0XP1lKn88CLvKuySISJGjFA9KY_1ggz0RLC-bi3Jmg3Xm7zy44VDBNqZkt4FeTrfV2iXM4EiTW4fiwnPt2a968aVm7Mlk8Isf0vL7BN7sXKuz42eKkSa6mSegc2K/s640/blogger-image-66019805.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyrEVcDi8B0XP1lKn88CLvKuySISJGjFA9KY_1ggz0RLC-bi3Jmg3Xm7zy44VDBNqZkt4FeTrfV2iXM4EiTW4fiwnPt2a968aVm7Mlk8Isf0vL7BN7sXKuz42eKkSa6mSegc2K/s640/blogger-image-66019805.jpg"></a></div><br></div><div>First course, and probably best dish of the evening, was their take on chwee kueh - scallop carpaccio with chai poh and truffle konbu. A big flavour punch in the face, and the best way to start the meal.</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbcLbypHjsklP0FiTJcMuFEp4BhyphenhyphenrEte7p5k1wlIOTtFhy3KnyQOysfSm1T4R6-sxZPg3xkZ-VAguMyAN_H4-8MJgXCNy1D_szIHzsx-PMxWiZzlb72_BuKDbmpI266jYsM7Sw/s640/blogger-image-325017355.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbcLbypHjsklP0FiTJcMuFEp4BhyphenhyphenrEte7p5k1wlIOTtFhy3KnyQOysfSm1T4R6-sxZPg3xkZ-VAguMyAN_H4-8MJgXCNy1D_szIHzsx-PMxWiZzlb72_BuKDbmpI266jYsM7Sw/s640/blogger-image-325017355.jpg"></a></div><br></div><div>Next was a play on rojak, with the hae kor in the form of a light ice cream. </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKERVy93T09ZUGLa1ok8VuE1xvu-ntj3Hfjmb8X_bRbihdni-PlIWEL0EXcGVI0L4BNTxMS60IGBqXUJEGkXXjU_cXvqXIJageKGQhGJzhdPs_rS3B8P-SEL_9FZNNuRHei8Dl/s640/blogger-image-859889740.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKERVy93T09ZUGLa1ok8VuE1xvu-ntj3Hfjmb8X_bRbihdni-PlIWEL0EXcGVI0L4BNTxMS60IGBqXUJEGkXXjU_cXvqXIJageKGQhGJzhdPs_rS3B8P-SEL_9FZNNuRHei8Dl/s640/blogger-image-859889740.jpg"></a></div><br></div><div>Char kway teow came next. We were asked to guess what the noodles were made from. I said squid, which was close. It was ribbons of cuttlefish. Quite genius, because the flavour of the cuttlefish also echoed the flavour of hum (cockles) that would normally be in char kway teow. Every element came together perfectly to form a truly char kway teow flavoured dish, even down to the lard bits. Very well thought out dish.</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-jOgzYhLUWIpgKosU9tFpqn-l4qgeEY5QdPpdc19BDFTQ4CCjgs3bAh8DXSV-MxiqV1NWYDjWxJKDKF9hyphenhyphenP7CsdB2aJ0P5KtyTWycicVV2YBoyDS8C7bTPCAl2hcf2kd8zsYO/s640/blogger-image-732264134.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-jOgzYhLUWIpgKosU9tFpqn-l4qgeEY5QdPpdc19BDFTQ4CCjgs3bAh8DXSV-MxiqV1NWYDjWxJKDKF9hyphenhyphenP7CsdB2aJ0P5KtyTWycicVV2YBoyDS8C7bTPCAl2hcf2kd8zsYO/s640/blogger-image-732264134.jpg"></a></div><br></div><div>Next up was an uni laksa risotto. I think this has evolved from Wild Rocket's early days of laksa pesto spaghetti. The laksa flavour is much more refined, and all the elements that make up a good laksa are perfectly balanced.</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEircAvMlc_NobK3bBfD7_e6NI5X7NsWKykkrof9SnfYUigDYEGG7PGAwy5mDrGbLVVTrtPQTCS874ww2XvZO-Siua_ELsUWYinSB3visAAGcacWpocXhFR7khTEGi6A_QBTf4UP/s640/blogger-image--2023322527.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEircAvMlc_NobK3bBfD7_e6NI5X7NsWKykkrof9SnfYUigDYEGG7PGAwy5mDrGbLVVTrtPQTCS874ww2XvZO-Siua_ELsUWYinSB3visAAGcacWpocXhFR7khTEGi6A_QBTf4UP/s640/blogger-image--2023322527.jpg"></a></div><br></div><div>The crab cake, comprising <span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">both spanner crab and blue swimmer crab,</span><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"> on a bed of salted egg yolk sauce was </span><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif; -webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">probably</span><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"> the most predictable dish of the evening, but nonetheless still very tasty. </span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br></span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6-NeRhrT6aApzUkWWe-JPl8sVnZGrmdtHjSvANCYfTcU_d8f_q2Djwl1ck4LyfnSdIuMmWhH4u31Y3kq94z4MsIerdqdgT46YRAqChIOZ4Ii2-FyAP6qQh21ffezSfSerxrl2/s640/blogger-image-1188492738.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6-NeRhrT6aApzUkWWe-JPl8sVnZGrmdtHjSvANCYfTcU_d8f_q2Djwl1ck4LyfnSdIuMmWhH4u31Y3kq94z4MsIerdqdgT46YRAqChIOZ4Ii2-FyAP6qQh21ffezSfSerxrl2/s640/blogger-image-1188492738.jpg"></a></div><br></span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">When Chef presented the next dish, he said it was home made green curry served with beef. The texture of the meat was excellent. There's a surprise to this dish, but I'll hold my tongue so that I don't spoil it for others. </span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br></span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7w96UezNCWSKRa_yT-e9GDV1dF1RhCPqyYpM6LZ1IayveJlDVf7qpTsMIQ5lm9ffF8trrpXj6LqLQW6FJM7fwWeIHVE_rmX3CgCbrADUvcqc1O3MPhE2TrPnNiYYs3pLksO9t/s640/blogger-image-775558321.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7w96UezNCWSKRa_yT-e9GDV1dF1RhCPqyYpM6LZ1IayveJlDVf7qpTsMIQ5lm9ffF8trrpXj6LqLQW6FJM7fwWeIHVE_rmX3CgCbrADUvcqc1O3MPhE2TrPnNiYYs3pLksO9t/s640/blogger-image-775558321.jpg"></a></div><br></span></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">The Singapore fried noodle dish was a hokkien mee, with a wonderfully cooked prawn on top of angel hair pasta cooked with an intense prawn stock.</font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif"><br></font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY3JZDBlWq43QvTW9hdAO8a3gq9OytLjsyY0umU9bEu7Iobta_ZRomaR5QWtpasQpnXdJqf7OUzmqnfsGufW7wn3WmZtd6EN_BdDHoJ13PJfLd0cSp9eH0URVml7uoU5tOFCvJ/s640/blogger-image--858062534.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY3JZDBlWq43QvTW9hdAO8a3gq9OytLjsyY0umU9bEu7Iobta_ZRomaR5QWtpasQpnXdJqf7OUzmqnfsGufW7wn3WmZtd6EN_BdDHoJ13PJfLd0cSp9eH0URVml7uoU5tOFCvJ/s640/blogger-image--858062534.jpg"></a></div><br></font></div><div>We were still a bit hungry (greedy), so they added an extra dish - Iberico pork char siew with quinoa and preserved vegetable. And because Chef usually has his char siew with rice, it was served with Vietnamese rice paper. </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZyDF_DSvmouzQBg1FrVnjtuD_EKkNJsrU0rP_IbKXRZvXoFq9HSv9-V_nHJcEdbgTaHBT1lUywOpiQdA2CnWkZzwK58BKp5I0Zphb6Tyctq31JhBBnB05fWqRuPspd3aShydT/s640/blogger-image--1928769278.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZyDF_DSvmouzQBg1FrVnjtuD_EKkNJsrU0rP_IbKXRZvXoFq9HSv9-V_nHJcEdbgTaHBT1lUywOpiQdA2CnWkZzwK58BKp5I0Zphb6Tyctq31JhBBnB05fWqRuPspd3aShydT/s640/blogger-image--1928769278.jpg"></a></div><br></div><div>After a palate-cleansing guava sorbet, dessert was a riff on mango sticky rice, with the mango and sweet coconut rice served inside a chocolate tart shell. Again, a really well-balanced dish.</div><div><br></div><div>This was a really fun, playful and unpredictable dinner. We'll definitely make it a point to come here more often, so although they're more than deserving of at least one star, part of me is actually glad that they're not in the guide. Then it won't be overrun with starchasers who won't appreciate a good meal if you hit them on the head with it. Hmph.</div><div><br></div><div><b>A says:</b></div><div><br></div><div>Best meal I've had in a while. So inventive. </div><div><br></div><div> </div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-22448697.post-90051765141031957232016-06-21T18:24:00.001+08:002016-06-21T18:24:48.744+08:00Dstllry<div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><b>C says:</b></span></div><div><br></div><div>Tried Dstllry's new omakase dinner - 11 courses for a very reasonable $120. They also have a 6-8 course for $65, and a 8-10 course for $95. The higher priced courses may also have more premium items, besides just more courses. </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM_l8lcMJ6951K6L2VyX7OqmgBzPMDTQAQ4jWd0FzoAkA0r6KAmV6l8QFI31P1r-trYvW3ipDYZP3NnJy-Y98_D2URCnEhoNqVTy0pF4KA8hlsDBrtz9M0fvcMhv970pCB6pdf/s640/blogger-image--1952201975.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM_l8lcMJ6951K6L2VyX7OqmgBzPMDTQAQ4jWd0FzoAkA0r6KAmV6l8QFI31P1r-trYvW3ipDYZP3NnJy-Y98_D2URCnEhoNqVTy0pF4KA8hlsDBrtz9M0fvcMhv970pCB6pdf/s640/blogger-image--1952201975.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXAHELHllBg4rXzjITcEigP7wZ5H3iJWLaWK-CktcS4tahy8tSblWfc3BF4qF_gTxSMkGBGO5hXF3Tq6tEpwkisrshEU3ggedtIdNi7tTcYmlCkY6ZcQWz58DEiA57o-XFXpAQ/s640/blogger-image-1252451139.jpg" imageanchor="1" style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif; margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXAHELHllBg4rXzjITcEigP7wZ5H3iJWLaWK-CktcS4tahy8tSblWfc3BF4qF_gTxSMkGBGO5hXF3Tq6tEpwkisrshEU3ggedtIdNi7tTcYmlCkY6ZcQWz58DEiA57o-XFXpAQ/s640/blogger-image-1252451139.jpg"></a></div></div><div><br></div><div>First two courses were samplers that were quite Japanese inspired, with items like negitoro, foie with unagi, cubes of their signature barachirashi, and uni tempura. </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp3xum2mn_sOTgGYAlbn5WLX8kphsmbYuAt4KeYqCbk49wYoXqFVGQxyfj9XADSbQhDj5Vzwvj5Pj0jOJnRXbLpuHotBY3fhwNPGu1CIcLY46WwQ7PFgHSwcB2lzkQtnIhJpyR/s640/blogger-image--2068014737.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp3xum2mn_sOTgGYAlbn5WLX8kphsmbYuAt4KeYqCbk49wYoXqFVGQxyfj9XADSbQhDj5Vzwvj5Pj0jOJnRXbLpuHotBY3fhwNPGu1CIcLY46WwQ7PFgHSwcB2lzkQtnIhJpyR/s640/blogger-image--2068014737.jpg"></a></div><br></div><div>Then came possibly the best dish of the evening - a giant-headed carabinero prawn, with sakura ebi and caviar. The prawn was served sashimi style, but the head was lightly grilled, resulting in the head juices solidifying ever so slightly. The red purée isn't sambal chilli, that's the head juice from the prawn. Insane.</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfApgqNW9JnHdA-t-44MiWTKdulI4tl-hnhSbdhAO2VcVu2SgikdIwSCys6PDh8x_bPMDx-fXPWOnzjkXrW3Vwyfb7meNppJcvSL_m2KkyH6qtX6rzLbk9ZdFOmygiLx4_TVP_/s640/blogger-image-1440581226.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfApgqNW9JnHdA-t-44MiWTKdulI4tl-hnhSbdhAO2VcVu2SgikdIwSCys6PDh8x_bPMDx-fXPWOnzjkXrW3Vwyfb7meNppJcvSL_m2KkyH6qtX6rzLbk9ZdFOmygiLx4_TVP_/s640/blogger-image-1440581226.jpg"></a></div><br></div><div>Onsen tamago with shaved truffle, ponzu and wanton crisps was also very good. </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheLuFEr8I1zuGK299kOLH3hKp2YPCqnlFJcPH4BbLbhjQrZXH81tW8ImGVnqbEq8H_txrg4GmPXVM9K9ASj6unbSzeOzJKEhWc089Z1-6RBWgNWs-I_vu6-qKa7sCufJsMMjqM/s640/blogger-image-55085061.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheLuFEr8I1zuGK299kOLH3hKp2YPCqnlFJcPH4BbLbhjQrZXH81tW8ImGVnqbEq8H_txrg4GmPXVM9K9ASj6unbSzeOzJKEhWc089Z1-6RBWgNWs-I_vu6-qKa7sCufJsMMjqM/s640/blogger-image-55085061.jpg"></a></div><br></div><div>The bouillabaisse-inspired broth was surprisingly light, with a nice meaty Hokkaido scallop inside. The mussels were a tad rubbery though.</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_a9lAl16pd3svlyqUPl4tBSz1J6G7vDo-A6GQYgvoB5mNDq5-snJfXnJLQy8lL2MKDlooWDZ-eg1DX9wYcpJ4suKY5ewceF8siYtzcBhwep4Zbgw9UGmGbrj0BlVbzra889c4/s640/blogger-image--303753972.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_a9lAl16pd3svlyqUPl4tBSz1J6G7vDo-A6GQYgvoB5mNDq5-snJfXnJLQy8lL2MKDlooWDZ-eg1DX9wYcpJ4suKY5ewceF8siYtzcBhwep4Zbgw9UGmGbrj0BlVbzra889c4/s640/blogger-image--303753972.jpg"></a></div><br></div><div>Next up was their take on katsu curry, with ramen in the curry sauce. Quite a sizeable portion, and we're only halfway...</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLVCB4QNn8EUr1eFTPfIC7nMdyeZO_vB58EOxfw4xIpPvz2aODuOAobp7QOqL40t9Hf_4G9IKUeyJRTSoTjmny3x5x1TbGvY59PUiLN6T0IuJM1YwDosyYUV6wkbt9gQJP75rA/s640/blogger-image--520401292.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLVCB4QNn8EUr1eFTPfIC7nMdyeZO_vB58EOxfw4xIpPvz2aODuOAobp7QOqL40t9Hf_4G9IKUeyJRTSoTjmny3x5x1TbGvY59PUiLN6T0IuJM1YwDosyYUV6wkbt9gQJP75rA/s640/blogger-image--520401292.jpg"></a></div><br></div><div>Mozambique lobster grilled with mentaiko, with mentaiko pasta. This was really tasty, particularly the pasta. Getting quite full...</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2NEtxFNuRpb1UA0DkGDI3-RxZqrPGaWqb0gKNkDJ8-4ydXhGJm1TSQRi4iCgeDoVTYYCGyr09oSRtzXNw_zjDByTv7rIGCBmfj-QtccvhEJrz4_YV9XzG3XYLxaJVSm-X6IAJ/s640/blogger-image--545881567.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2NEtxFNuRpb1UA0DkGDI3-RxZqrPGaWqb0gKNkDJ8-4ydXhGJm1TSQRi4iCgeDoVTYYCGyr09oSRtzXNw_zjDByTv7rIGCBmfj-QtccvhEJrz4_YV9XzG3XYLxaJVSm-X6IAJ/s640/blogger-image--545881567.jpg"></a></div><br></div><div>Pan-seared seabass with tomato salsa. After the heaviness of the previous 2 dishes, I was glad to have a relatively lighter dish. </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_rCRkjyMpoOX4GVGPCCTlBUtV5NYXFmGFi5NhqtoHreHcostsRaU8Yb0nR1aw8MGUsiao7-R4HwLSd0QpVONMVrcUzp-B9yxceeBHy_Dr9ALXoSHWPg01EZ_neDLzVBMO4ir3/s640/blogger-image--366318205.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_rCRkjyMpoOX4GVGPCCTlBUtV5NYXFmGFi5NhqtoHreHcostsRaU8Yb0nR1aw8MGUsiao7-R4HwLSd0QpVONMVrcUzp-B9yxceeBHy_Dr9ALXoSHWPg01EZ_neDLzVBMO4ir3/s640/blogger-image--366318205.jpg"></a></div><br></div><div>Alas, only a brief respite. Next up was chilli fried rice with seared beef. Both very flavourful, but we're rapidly hitting a wall...</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaxYOMRsYzYDvMadYdARn1_VERzJl3REznYcFpXUkZzEc0GbuDdMbabpwu8Et0jIA8aNwxa8xxd6RY7HGOuwP0WHwPfurcie6PJHdYb0tUBbKOSJElU7E0dL7RsWo0qCfe6jjd/s640/blogger-image-1815885567.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaxYOMRsYzYDvMadYdARn1_VERzJl3REznYcFpXUkZzEc0GbuDdMbabpwu8Et0jIA8aNwxa8xxd6RY7HGOuwP0WHwPfurcie6PJHdYb0tUBbKOSJElU7E0dL7RsWo0qCfe6jjd/s640/blogger-image-1815885567.jpg"></a></div><br></div><div>OMG! More carbs! This time, a cha soba soup with tempura prawn and soft shell crab. By then I'd given up. Plus the tempura was quite oily, which didn't help. </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZFBZewSGXClHogOVB_Cpr7Gvh2dRSbP2foKLx30_fQO_x7t0k_oUlq0a-5qVBwwJnjbAJZZKQqcCGePP9EZTcnYqdcVb1fXazlLOOjqJCgQKNhrZ5RN826CTOtEhvxal4K5m-/s640/blogger-image-483859173.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZFBZewSGXClHogOVB_Cpr7Gvh2dRSbP2foKLx30_fQO_x7t0k_oUlq0a-5qVBwwJnjbAJZZKQqcCGePP9EZTcnYqdcVb1fXazlLOOjqJCgQKNhrZ5RN826CTOtEhvxal4K5m-/s640/blogger-image-483859173.jpg"></a></div><br></div><div>Dessert was home-made vanilla ice cream with yam paste (orh ni). I found the yam paste a little on the floury side, as though the flour hadn't quite been cooked out.</div><div><br></div><div>For the first time in a very long while, an omakase got the better of atetoomuch. I think the dishes were mostly very tasty, but not enough thought has gone into the progression of the meal. Having 4 carb dishes is just too much, and with a large proportion of the proteins being fried or seared, everything felt a bit oily and heavy after a while.</div><div><br></div><div>We gave the chef our feedback, and he admitted that they're still finding the right balance. With some tweaks on the portion sizes and the flow of the menu, they could have a good thing going here. </div><div><br></div><div><b>A says:</b></div><div><br></div><div>Great value. The quantity defeated even me. I think they need to cut down at least 1 carb, probably the soba and soft shell crab which was a bit too oily.</div><div><br></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-22448697.post-81955454726902429382016-06-04T13:55:00.001+08:002016-06-04T13:55:04.444+08:00Uncle Ho Tuckshop<b>C says:</b><div><br></div><div>The photo of Anthony Bourdain dining with President Obama in Hanoi has sparked worldwide interest in Bun Cha, the dish that they were having. In Singapore, a recent article featured the few places you can try authentic Hanoi Bun Cha.</div><div><br></div><div>One is Uncle Ho Tuckshop, conveniently (for us) located at 100 Pasir Panjang. It's a year old, and specializes in Hanoi dishes. </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbVY4I-2AK8mHnJAom05qlTexi0G1LhvE9hyNfZ310SljnuuBl3rdbY61MYMpToJQC1QO_kyzNMYBFl0rrrq76Gr1AbBAowtT1nGXVUUixLb43xVGPD4lKLDD2t6sV613BpE3Y/s640/blogger-image--872408186.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbVY4I-2AK8mHnJAom05qlTexi0G1LhvE9hyNfZ310SljnuuBl3rdbY61MYMpToJQC1QO_kyzNMYBFl0rrrq76Gr1AbBAowtT1nGXVUUixLb43xVGPD4lKLDD2t6sV613BpE3Y/s640/blogger-image--872408186.jpg"></a></div></div><div><br></div><div>The Bun Cha is served with a bowl of dipping broth containing pork balls, grilled pork belly, carrots and pickles. Adding minced garlic and sliced chilli adds depth and flavour to the sweet-sour broth. It's meant to be eaten like soba, with the vermicelli dipped into the broth and slurped.</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ5e2RhEHy9FAqK7TkolQ2sXQYgK1WMpEsNJye3I9Osw03pElRNIYlThiZoxGypZzfUDOIUwW2F5iuQh7h07xSCn4JbJDWQNXqZ25iCXx9vKltqb0iC6K8XGpgXqN3UUu5oYVy/s640/blogger-image-754552629.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ5e2RhEHy9FAqK7TkolQ2sXQYgK1WMpEsNJye3I9Osw03pElRNIYlThiZoxGypZzfUDOIUwW2F5iuQh7h07xSCn4JbJDWQNXqZ25iCXx9vKltqb0iC6K8XGpgXqN3UUu5oYVy/s640/blogger-image-754552629.jpg"></a></div><br></div><div>Hanoi style Pho is also different from the more common southern style from Saigon. The latter is sweeter, whereas the Hanoi style has no sugar, and is cleaner and meatier. I definitely prefer Hanoi style; A prefers the sweeter Saigon style.</div><div><br></div><div>It may have taken us a year, and a viral photo of the American president, to even be aware of let alone try Uncle Ho Tuckshop, but we're definitely planning to make up for lost time.</div><div><br></div><div><b>A says:</b></div><div><br></div><div>Having tried the Hanoi style Pho, I think I prefer the southern style, but the Bun Cha rocks. Will definitely be back for it.</div><div><br></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-22448697.post-12990069027041863982015-12-31T22:41:00.001+08:002016-01-01T14:44:09.759+08:00New Year's Eve Winter Feast at Nude Seafood<b>C says:</b><div><br></div><div>Nude Seafood's Winter Feast was one of the best, and certainly one of the most enjoyable, meals we've had this year. We had 9 amazing courses, cooked and served by an amazing group of people who have so much passion and love for what they do.</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZsyxKnWGzZ_0odREhLkfEtluK1V_yGQ7-jj3hSybpUVwt8xpfqr6lm-3vGippalQXv3DtupuaBBszsiyFqqyr9zIPGNDKftjwipGC-ACA49xino41ue8khuymZPiXFMyBj4B7/s640/blogger-image-170549546.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZsyxKnWGzZ_0odREhLkfEtluK1V_yGQ7-jj3hSybpUVwt8xpfqr6lm-3vGippalQXv3DtupuaBBszsiyFqqyr9zIPGNDKftjwipGC-ACA49xino41ue8khuymZPiXFMyBj4B7/s640/blogger-image-170549546.jpg"></a></div><br></div><div>We started out with their take on the Thai snack "ma haw", prepared with Angus short rib, passionfruit and pineapple jam and served on a tapioca chip. </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwW-UMcx4TITOL_ckxnB4huQePJkxTPLNutY4XPH21U88n9Oz9ND2CiN0sgCEveVbeGkCsfvPR5OT5cCtOa5HOFvlgn6p5EB4kYRlLY5vSASW7Y_yK_VzFA4jtGfoUz6TVJfkY/s640/blogger-image--1606306061.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwW-UMcx4TITOL_ckxnB4huQePJkxTPLNutY4XPH21U88n9Oz9ND2CiN0sgCEveVbeGkCsfvPR5OT5cCtOa5HOFvlgn6p5EB4kYRlLY5vSASW7Y_yK_VzFA4jtGfoUz6TVJfkY/s640/blogger-image--1606306061.jpg"></a></div><br></div><div>Next up was an insanely flavourful Hokkaido scallop carpaccio with ikura, raspberry purée and a chili jam. The flavours went together perfectly and the scallops were amazingly sweet.</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh32RYbx-vAIpKJLOT7bVGVyjP-gDrrej-Tgn7hsHJdUSN3Y9DYb7ESoanmQzEWy4zUZP8I66-zkORA9BKuj2rP67bcYJNJZX_fnW5lihC0uV5cfqYXm2P3ZWNbR_HYsiTCFHgN/s640/blogger-image--1047695101.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh32RYbx-vAIpKJLOT7bVGVyjP-gDrrej-Tgn7hsHJdUSN3Y9DYb7ESoanmQzEWy4zUZP8I66-zkORA9BKuj2rP67bcYJNJZX_fnW5lihC0uV5cfqYXm2P3ZWNbR_HYsiTCFHgN/s640/blogger-image--1047695101.jpg"></a></div><br></div><div>Then came the foie gras and mushroom ravioli in a potato consommé. The clear consommé had strong yet clean flavours of potato; overall a very comforting and moreish dish.</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT_btZGddDC2I8Unp4KY-AfkNvVhIjcFs-KGfYCsSbCkQPAI8QGoIwtIFFdk25DX5LQuyUsP4N19CRwwXvysrToXcIXGMzsXvJX3bptTVsKQoKxiXExuCrrECQaiA3Z2H2YAvV/s640/blogger-image--87524229.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT_btZGddDC2I8Unp4KY-AfkNvVhIjcFs-KGfYCsSbCkQPAI8QGoIwtIFFdk25DX5LQuyUsP4N19CRwwXvysrToXcIXGMzsXvJX3bptTVsKQoKxiXExuCrrECQaiA3Z2H2YAvV/s640/blogger-image--87524229.jpg"></a></div><br></div><div>Root vegetables with smoked eel and mentaiko again packed a ton of flavour. There was a brightness from the blood orange sabayon that prevented the dish from being too heavy.</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwR_E-EtMQsqOlF5PJDAcDYINJtPGmANEhd4Y6uBF_DnPa3ncxpHDJ87bCqqCfglw9BnmxW1z_xKvv5AkVK9Llv18WG4AkV3dO7ePkcye9LGEnGSoGPpI47TPbs2phGual7mJX/s640/blogger-image-1839729175.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwR_E-EtMQsqOlF5PJDAcDYINJtPGmANEhd4Y6uBF_DnPa3ncxpHDJ87bCqqCfglw9BnmxW1z_xKvv5AkVK9Llv18WG4AkV3dO7ePkcye9LGEnGSoGPpI47TPbs2phGual7mJX/s640/blogger-image-1839729175.jpg"></a></div><br></div><div>A meat dish came next - lamb rack with sauerkraut, pearl couscous, lotus root crisps and wolfberry yogurt. The chargrilled lamb tasted quite strongly of satay, which wasn't quite what we were expecting. Again the sauerkraut added a tart balance to an otherwise quite rich dish.</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtqdlUR_cfC3BJ-bT4YASIR5_iM8bWKy2Jpy1AmZ0TLmG1-7sotZx-NTh2PJleukg9M3xHAXWOX8FRilAn8DPMMdu4DeAuG7loEYdT45MDJhIgLfr6OFwraH-A8_9D21-qak2O/s640/blogger-image-916757776.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtqdlUR_cfC3BJ-bT4YASIR5_iM8bWKy2Jpy1AmZ0TLmG1-7sotZx-NTh2PJleukg9M3xHAXWOX8FRilAn8DPMMdu4DeAuG7loEYdT45MDJhIgLfr6OFwraH-A8_9D21-qak2O/s640/blogger-image-916757776.jpg"></a></div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBLZUV3aFSm-Mql5JYA0cltZRDTTDZ8Bav74ikbJV3hnZ96JzQk8niwtp3g18J9iACEbgIRY2vCbtQOW8fpw_u85nJOHSl6Itg325MnYz4nZMI1-A_wwF93-fuQdkQHPFgJFuy/s640/blogger-image--963692281.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBLZUV3aFSm-Mql5JYA0cltZRDTTDZ8Bav74ikbJV3hnZ96JzQk8niwtp3g18J9iACEbgIRY2vCbtQOW8fpw_u85nJOHSl6Itg325MnYz4nZMI1-A_wwF93-fuQdkQHPFgJFuy/s640/blogger-image--963692281.jpg"></a></div> </div><div>The two main courses came next - land and sea, so to speak. Sea in the form of kibinago, a Japanese herring, with sprouts and an amazing smoked potato purée. Land was Poussin, a French chicken which had been deboned, then stuffed with chestnuts, cabbage and bone marrow. </div><div><br></div><div>Until this dish, portion sizes were manageable, with each dish just nice for sharing. But the Poussin completely felled us. Even for atetoomuch, it was seriously a LOT to finish. Super tasty though.</div><div><br></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7xSaZ1u60Pzkbkt7rIiHxsxNY56gNUaGZPK47saBbPZkNDsZAwdQblLVeGMNbInFMYhJ_M08GBFD2L6twVQeMKmeUCcZo7_TOlr2CcMEdZwG92sw14GnSKpKnVVxarIqfdEkj/s640/blogger-image--278575366.jpg" imageanchor="1" style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif; margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7xSaZ1u60Pzkbkt7rIiHxsxNY56gNUaGZPK47saBbPZkNDsZAwdQblLVeGMNbInFMYhJ_M08GBFD2L6twVQeMKmeUCcZo7_TOlr2CcMEdZwG92sw14GnSKpKnVVxarIqfdEkj/s640/blogger-image--278575366.jpg"></a></div><div><br></div><div>The first of two desserts was Eggnog served in festive eggshells - a light foam of rum and cinnamon. </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhH04KUWCTV03G9x5DlFBXRZjpaei7hFHTgT2ZCFisB3PQy1935xBl8NUu5XmXj7jzKWP26xVtre9D128EQihptH_TIwBLXSJKo-qBTbzGBGrozrLihTYloRHaxSLWrKC6iOpr/s640/blogger-image-880901024.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhH04KUWCTV03G9x5DlFBXRZjpaei7hFHTgT2ZCFisB3PQy1935xBl8NUu5XmXj7jzKWP26xVtre9D128EQihptH_TIwBLXSJKo-qBTbzGBGrozrLihTYloRHaxSLWrKC6iOpr/s640/blogger-image-880901024.jpg"></a></div><br></div><div>By this time we were dying, and were happy to split the normal-sized pecan pie with salted caramel ice cream and home made marshmallow. To our horror, when we were about halfway through, they brought another portion, saying we were meant to have one pie <u>each</u>. We were almost expecting them to say they were joking, but nope, they were serious...</div><div><br></div><div>Despite being so full we were about to explode, we had an incredible evening. The team at Nude poured their heart and soul into creating and cooking the meal, and it really showed. </div><div><br></div><div>We're looking forward to more amazing meals in the new year from the great people at Nude. Cheers.</div><div><br></div><div><b>A says:</b></div><div><br></div><div>O.M.G. So full. Gonna sleep. For the next year. Seriously, one of the best meals I've had all 2015.</div><div><br></div><div><br></div><div><br></div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-22448697.post-19663098224248170972015-12-24T13:49:00.001+08:002015-12-24T15:05:22.781+08:00Kite<b>C says:</b><div><br></div><div>The folks behind SPR MRKT and Koskos have opened Kite on Craig Road, a cocktails and small plates concept. On weekdays (Tuesdays to Fridays) they offer selected items from their main menu as part of a lunch set - $25 for 3 dishes and $30 for 4 dishes. </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiBlsQDfgV3acsZAoxZUtdDQS5_aOy_81StU6X7Ys9t28E3z6kzWqlMH8Flt5aSig1I49rRZNSaaCZultEEpa-7FVQpSlhqLeegby_f1oKh_W3jH-Gm7n7bZEYnXV_Tz2bMmbj/s640/blogger-image-1895397229.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiBlsQDfgV3acsZAoxZUtdDQS5_aOy_81StU6X7Ys9t28E3z6kzWqlMH8Flt5aSig1I49rRZNSaaCZultEEpa-7FVQpSlhqLeegby_f1oKh_W3jH-Gm7n7bZEYnXV_Tz2bMmbj/s640/blogger-image-1895397229.jpg"></a></div><br></div><div>We had the somen with sautéed prawns and lup cheong oil. The prawns were fresh and perfectly cooked, and the aroma and flavour of the lup cheong oil really came through. </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFDVvqUplx0Fqt9WvO_LeXvAtmWUIm1_fwu9p4ZGAsC0vpymWmSA0Dbc27VHBb1rOzRUXfdp1X507l5nsZn1ADSJCnFlZfl1ogU60Rt1EvUF1B7ol4y8nbujM01_npoXmd5gfZ/s640/blogger-image--1580517892.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFDVvqUplx0Fqt9WvO_LeXvAtmWUIm1_fwu9p4ZGAsC0vpymWmSA0Dbc27VHBb1rOzRUXfdp1X507l5nsZn1ADSJCnFlZfl1ogU60Rt1EvUF1B7ol4y8nbujM01_npoXmd5gfZ/s640/blogger-image--1580517892.jpg"></a></div><br></div><div>This is one of our favourite dishes here - Saba Rillette. They used slightly vinegared mackerel to make the rillette, and the balance of the tartness is perfect. </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0-DIE6qaJHLZppxk-JOemq393mxCWrpS96VYRJpF04doG5ms06BKrHcZI4IlgcslVKsPsBeN67UEyb8elvcG06-g27Kqj4wrcXJWokeP_aAo5zi8gE1to-Mt_9wvZhWJVOzls/s640/blogger-image-453114234.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0-DIE6qaJHLZppxk-JOemq393mxCWrpS96VYRJpF04doG5ms06BKrHcZI4IlgcslVKsPsBeN67UEyb8elvcG06-g27Kqj4wrcXJWokeP_aAo5zi8gE1to-Mt_9wvZhWJVOzls/s640/blogger-image-453114234.jpg"></a></div><br></div><div>They had a festive menu with a pork dish that called to me, with Mangalica pork jowl, porcini mushrooms and smoked quail's egg. The pork was deliciously fatty, and the dish was appropriately comforting and festive, but I still prefer their regular Spanish Pork dish (which we'll have next time and write about).</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDUxT7JQQ96FYLZDPIxPIOdfUZjDcNvZTXSl09qOI4e4sy4-NQzC9iL0_AJ9oU0AYmT1Xwrv4dHcCfK7QLFjAmssFjLgCmg_D0U98JdF89dniwvnKH61nUaj2nG0SjNLEDJi-O/s640/blogger-image-1899161597.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDUxT7JQQ96FYLZDPIxPIOdfUZjDcNvZTXSl09qOI4e4sy4-NQzC9iL0_AJ9oU0AYmT1Xwrv4dHcCfK7QLFjAmssFjLgCmg_D0U98JdF89dniwvnKH61nUaj2nG0SjNLEDJi-O/s640/blogger-image-1899161597.jpg"></a></div><br></div><div>And we come to possibly their best dish - Uncle William's Quail, with barley risotto and mushrooms. The quail is cooked perfectly, and is ridiculously flavourful and tender. </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpq2ybhBuRKOW-xZ_EipvFJeokUE2L46NWzO_Grqutc03PFHNE0S5FAqQ94D7SYEcqwuxgzmJuaTi-Ze_y0QSAPyou8J-cpHbnhID2GO4Kw5sQxviUm_O04EM1POnqVfPUtXlQ/s640/blogger-image--1080939075.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpq2ybhBuRKOW-xZ_EipvFJeokUE2L46NWzO_Grqutc03PFHNE0S5FAqQ94D7SYEcqwuxgzmJuaTi-Ze_y0QSAPyou8J-cpHbnhID2GO4Kw5sQxviUm_O04EM1POnqVfPUtXlQ/s640/blogger-image--1080939075.jpg"></a></div><br></div><div>Although it's not available at lunch time, I have to give a shout out to their super addictive bar bite - chicken skins with maple glaze. Unlike typical fried chicken skins (which, don't get me wrong, I also love), these are elevated to the next level. They're thin, crisp and delicate, with a maple syrup glaze that makes it both sweet and salty. I could polish off bowls of this.</div><div><br></div><div>We predict coming here pretty often indeed. For starters, they're business as usual over the Christmas holidays so we hope to be back fairly soon. </div><div><br></div><div><b>A says:</b></div><div><br></div><div>Exceptional value for money set lunch. $25 gets you an awesome amount of flavour. I approve. </div><div><br></div>Unknownnoreply@blogger.com6tag:blogger.com,1999:blog-22448697.post-86310135474930231152015-12-19T22:23:00.001+08:002015-12-20T14:11:59.525+08:00Cheng's 27<b>C says:</b><div><br></div><div>Cheng's 27 is the new generation of Hainanese curry rice at the corner of Yong Siak Street at Tiong Bahru. I like how they didn't overdo the renovations and overly hipster the place. Instead, they just spruced it up and made it much more welcoming. </div><div><br></div><div>That's pretty much how I'd describe the whole meal. From the moment we walked in, we were treated like old friends/regulars, when it was actually our first visit. </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMUhh_sbcUscif0lUpzHofQ7L6gavdDjZ7RMWWzzTca5R7nGgL0stC7vNllMcjeAnMDowwOoE6y6nfycBWh3-Ccuj-hc9AClgjhrSlSp67zh6MUroDAgC5mQM2tn3qK-SVdnUu/s640/blogger-image--1917452367.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMUhh_sbcUscif0lUpzHofQ7L6gavdDjZ7RMWWzzTca5R7nGgL0stC7vNllMcjeAnMDowwOoE6y6nfycBWh3-Ccuj-hc9AClgjhrSlSp67zh6MUroDAgC5mQM2tn3qK-SVdnUu/s640/blogger-image--1917452367.jpg"></a></div></div><div><br></div><div>The crispy pork curry rice was good - the curry could have been more potent (A found it perfectly fine, I just like more spice and heat generally), but I loved the pork chop. Lots of flavour.</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfuR3Iz7inrHfb5V-X0MhZQ1n7kuyvhDiJhnnmatSqzmOj9OButTiS747B91r5yNs7VBdIXJ_E6X6kJxU2ODYhdwdRNgCPNiXDL2BIyGxEOEmPa7BO-LJUGcqPQSg-umibB7vG/s640/blogger-image-202245354.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfuR3Iz7inrHfb5V-X0MhZQ1n7kuyvhDiJhnnmatSqzmOj9OButTiS747B91r5yNs7VBdIXJ_E6X6kJxU2ODYhdwdRNgCPNiXDL2BIyGxEOEmPa7BO-LJUGcqPQSg-umibB7vG/s640/blogger-image-202245354.jpg"></a></div><br></div><div>It was a toss up between the steamed pork and the crispy chicken with ginger. We went with the steamed pork - lovely tender pork belly drenched in a garlicky black vinegar sauce. My only bugbear is a personal one - there was a lingering scent of coriander in the dish that I just couldn't ignore. </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX5mbQWpBXpV3JXabW0UyzxerKgY9eIm9Lsmzc5Fc3nXUMxth6V7ciXUo_eRbwHgbDdfMyplfBdrL4UbQyl71vSmp4Bq_wshn5ULScDzz8rnx_lZwOHfmPU8z2bMmDCmKqOdu4/s640/blogger-image-1182280452.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX5mbQWpBXpV3JXabW0UyzxerKgY9eIm9Lsmzc5Fc3nXUMxth6V7ciXUo_eRbwHgbDdfMyplfBdrL4UbQyl71vSmp4Bq_wshn5ULScDzz8rnx_lZwOHfmPU8z2bMmDCmKqOdu4/s640/blogger-image-1182280452.jpg"></a></div><br></div><div>The home-made omelette, aka foo yong egg, was particularly well executed. It looked like a fairly generic omelette but it was light and fluffy, and the onions inside were cooked just right - no more harshness but not soft and mushy either. </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5R0j_jkewgGiUxOvAXHqcdl_a-9TWQvIF42EmZ7lbVcy7eOJ_YQ6Ust-w5GOgpyuU9N5falh2J8LvCIkIpXs7uYsj4u74bfviXP22fmxo5owhk6-pElqoNEKCdZcOs7-45jML/s640/blogger-image-515114602.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5R0j_jkewgGiUxOvAXHqcdl_a-9TWQvIF42EmZ7lbVcy7eOJ_YQ6Ust-w5GOgpyuU9N5falh2J8LvCIkIpXs7uYsj4u74bfviXP22fmxo5owhk6-pElqoNEKCdZcOs7-45jML/s640/blogger-image-515114602.jpg"></a></div><br></div><div>We also tried their signature gula melaka chiffon cake and a mini chocolate eclair. The eclair was ok, but I really loved the chiffon cake. Light and airy, yet really moist from the gula melaka and organic coconut oil.</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs8cbkwv12t9ncmkvEFm2Rh3CQi3L2rVV2Eqy_hxH3jtxIiWyhUcgsiEwz8pOYt0yznOi_GvJeEVUdjQkN5_fc5tlL44_6DK8_ZZavt3HbBSdKnpjmK7sPjhY9DkIMVYRPvJTO/s640/blogger-image--1739832436.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs8cbkwv12t9ncmkvEFm2Rh3CQi3L2rVV2Eqy_hxH3jtxIiWyhUcgsiEwz8pOYt0yznOi_GvJeEVUdjQkN5_fc5tlL44_6DK8_ZZavt3HbBSdKnpjmK7sPjhY9DkIMVYRPvJTO/s640/blogger-image--1739832436.jpg"></a></div><br></div><div>They also let us sample their home made kaya, which impressed us so much that we bought a jar to go. The texture is so light, it's almost like a mousse, and there's a perfect pandan to gula melaka ratio. There's also a hint of a floral/fruity fragrance which I can't identify, but it adds a nice brightness. </div><div><br></div><div>The food may not be the cheapest, and it doesn't exactly help that the menu on the table doesn't state prices, but the food is great and the owners really make you feel at home and welcome. It's rare to see store owners in Singapore who take such pride in what they're offering. For that, and simply because the food is great, they get our support.</div><div><br></div><div><b>A says:</b></div><div><br></div><div>A bit pricey, but definitely worth it for the good food and great service.</div><div><br></div><div><br></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-22448697.post-31084530877418818162015-11-24T20:08:00.001+08:002015-11-24T20:27:37.703+08:00Meat Smith<b>C says:</b><div><br></div><div>We had an unexpectedly good dinner at Meat Smith, a smokehouse on Telok Ayer Street. Their menu is quite limited - no more than 10 choices each for appetizers and mains, but what they do, they do really well.</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0ySdI011BOEc4-DNMx3e-J1cODKFRugU_bGSo2JxZwPnBsr3Kxb3KqgNraNgx30G99RwRrb1RR2g6T-UFvQRGVX4puVFWaWE4ReSPTlnuAmBW1StYsBDVgUWwnGyxcZsTc4IC/s640/blogger-image-336442002.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0ySdI011BOEc4-DNMx3e-J1cODKFRugU_bGSo2JxZwPnBsr3Kxb3KqgNraNgx30G99RwRrb1RR2g6T-UFvQRGVX4puVFWaWE4ReSPTlnuAmBW1StYsBDVgUWwnGyxcZsTc4IC/s640/blogger-image-336442002.jpg"></a></div><br></div><div>The starters were very good. The sliced beef tongue had an unexpected heat from the Szechuan aioli, and while I normally don't really like peanuts as a garnish, these worked very well. </div><div><br></div><div>The smoked burrata, which was a special for the day, was excellent. It was served with slices of prosciutto and cubes of compressed melon. The burrata was creamy and smokey, and the melon had a very interesting texture and a very intense melon flavour.</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg1ExDtLEaC0LHAsT0cQ8JJEkMhEn9SjhwHOIf37UFkZSfzmPdmBpPUSds58SIDKdFzF0k8Z4JMBEhwCgQCcfb2sNYIceL25CPodsXjWn6w_5v_52tAwrXDMOo1IfYBxxLsGcU/s640/blogger-image--1489877117.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg1ExDtLEaC0LHAsT0cQ8JJEkMhEn9SjhwHOIf37UFkZSfzmPdmBpPUSds58SIDKdFzF0k8Z4JMBEhwCgQCcfb2sNYIceL25CPodsXjWn6w_5v_52tAwrXDMOo1IfYBxxLsGcU/s640/blogger-image--1489877117.jpg"></a></div><br></div><div>The brisket burger with rocket on a soft brioche bun was also very good. Nothing fancy, just very flavourful. </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-hVFp3zLUemqVDj-69nFRIYjCyRu6AgtcpbxTpSIB-aBUiy5PLnWt5MBRWsNM_ciQJOk8T9xZ_zhlQanwd63xE8xjPALGzFQMwBqpZacGDa537cY0dsuEsRf2H9tljxqBdWOp/s640/blogger-image--1427479786.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-hVFp3zLUemqVDj-69nFRIYjCyRu6AgtcpbxTpSIB-aBUiy5PLnWt5MBRWsNM_ciQJOk8T9xZ_zhlQanwd63xE8xjPALGzFQMwBqpZacGDa537cY0dsuEsRf2H9tljxqBdWOp/s640/blogger-image--1427479786.jpg"></a></div> </div><div>We had a half slab of pork ribs, which you can order either dry or wet. Because I don't like ribs slathered in sauce, we opted for dry. These were fall-off-the-bone tender, with a smokey spice rub. There's a range of sauces at the table to accompany them; our favourite was the Honey BBQ sauce. </div><div><br></div><div>The menu isn't too varied, so if there aren't any specials then it may be hard to come here very often, but definitely worth going back at some point.</div><div><br></div><div><b>A says:</b></div><div><br></div><div>The meat is indeed well smithed.</div><div><br></div><div><br></div><div><br></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-22448697.post-67116946171865905312015-11-20T22:51:00.001+08:002015-11-21T10:42:30.257+08:00Anniversary at Ember<b>C says:</b><div><br></div><div>Our anniversary is on Sunday, and because Ember is closed, we had dinner there on the Friday before. </div><div><br></div><div>Imagine our surprise when we realised that the entire menu had been overhauled. No more old favourites - not the deep fried tofu, the cold capellini with konbu and abalone, and the greatest travesty, no more Chilean seabass anniversary dish.</div><div><br></div><div>This then, was their final audition, to convince us that it was worth continuing to make Ember our anniversary restaurant when everything that we knew and loved was gone. </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpC6TN-USZN0nl1LQrXsmE69mlo0aCo8Z16lHev44Qi3IY1NkGh5TeJQTZmeZH_QSjSx4XCdNvRUshHDXLT4IOlk49zwL6-swXcXJNHKSjsWd5fxRvkihjwD30BCXpTX4uQ9Xp/s640/blogger-image--356132521.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpC6TN-USZN0nl1LQrXsmE69mlo0aCo8Z16lHev44Qi3IY1NkGh5TeJQTZmeZH_QSjSx4XCdNvRUshHDXLT4IOlk49zwL6-swXcXJNHKSjsWd5fxRvkihjwD30BCXpTX4uQ9Xp/s640/blogger-image--356132521.jpg"></a></div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6xrnbnUSErLjkODXO6C0p2KTYvSSKpoxNgFmrrlgXdnRfix_W8QDp2ku68yVohAgY5HaMDwUYhP5CGnCGLISLsOvWVMJuZEazeNwt58Dd8_jGxUy-QZ60qbI9q1nmtYxziZfF/s640/blogger-image-1117474303.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6xrnbnUSErLjkODXO6C0p2KTYvSSKpoxNgFmrrlgXdnRfix_W8QDp2ku68yVohAgY5HaMDwUYhP5CGnCGLISLsOvWVMJuZEazeNwt58Dd8_jGxUy-QZ60qbI9q1nmtYxziZfF/s640/blogger-image-1117474303.jpg"></a></div><br></div><div>Unfortunately they didn't. Some dishes were quite tasty, like the Sakura ebi capellini and the lobster, but they were only good relative to the meal in general. Certainly not memorable dishes in their own right.</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW7daoh0r6E42DUTvlo63DRGGlLc_nTbmeiBATRS50TMVP3MJ5lUFzdDAsJZzjDM6x8wvnHuRKexSucVjmNc9mAvNPOZUWJAE1Wpt6phg-s3w_S6Aru0n2IuERGPWATZCctVtp/s640/blogger-image--1432583795.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW7daoh0r6E42DUTvlo63DRGGlLc_nTbmeiBATRS50TMVP3MJ5lUFzdDAsJZzjDM6x8wvnHuRKexSucVjmNc9mAvNPOZUWJAE1Wpt6phg-s3w_S6Aru0n2IuERGPWATZCctVtp/s640/blogger-image--1432583795.jpg"></a></div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWMheDgJHv_pwxPgPvwDNPz6yJroL_nznFrPiqI9jvJzZivJix-82RNYjcx3QKZ3RXNoV79Cw8pqQ-r1dGSL_ir77pHnUBHPiT05AhUCK6cjJPV6Jbn0_5upYAcA1ZtyKgAYb5/s640/blogger-image--1879144911.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWMheDgJHv_pwxPgPvwDNPz6yJroL_nznFrPiqI9jvJzZivJix-82RNYjcx3QKZ3RXNoV79Cw8pqQ-r1dGSL_ir77pHnUBHPiT05AhUCK6cjJPV6Jbn0_5upYAcA1ZtyKgAYb5/s640/blogger-image--1879144911.jpg"></a></div><br></div><div>The main courses - a duo of duck and a pan roasted Welsh lamb rack, were a bit incongruous with the rest of the dishes. Everything thus far had been prettily plated on clean white crockery. The mains, on the other hand, were very rustic and hearty. Taste-wise, they weren't particularly outstanding either.</div><div><br></div><div>It's pretty much a different restaurant now, so we don't feel that bad about making the decision to stop coming back for our anniversaries. Now we just need to create new atetoomuch traditions. </div><div><br></div><div><b>A says:</b></div><div><br></div><div>The food is tasty, but sadly not as good as before. </div><div><br></div><div><br></div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-22448697.post-84102376021248775202015-11-02T02:11:00.001+08:002015-11-03T15:32:30.734+08:00Tribute to Wholefoods<b>C says:</b><div><br></div><div>I really wish we had a Wholefoods in Singapore. The one at High Street Kensington is drool worthy. Granted, it may be overpriced for basic staples, but check out some of their amazing offerings:</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW7nHsOqWa1S2a96D4a78g3gEGk4ie_mLDI0PbXaxV_iLiyNTnsPrQ4Sj4TIIjZTka5yrHFzcWUYoidc2rCjtTwagK6IgkpkrwnH6j87jiZfpdjWSfXDgij9Sref8QQTiN5yod/s640/blogger-image-327824479.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW7nHsOqWa1S2a96D4a78g3gEGk4ie_mLDI0PbXaxV_iLiyNTnsPrQ4Sj4TIIjZTka5yrHFzcWUYoidc2rCjtTwagK6IgkpkrwnH6j87jiZfpdjWSfXDgij9Sref8QQTiN5yod/s640/blogger-image-327824479.jpg"></a></div><br></div><div>Cheese room, with some varieties that I haven't seen in Singapore, like Brie de Melun (a more aged version of the Brie de Meaux that you can find at home), and a Shropshire blue. </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZgyQr4zh3cT1ZKKNGgL8kQr21Kbb-UwnPOgcMiPayMRhUDGfO_NrcztKFKPg92zl33-C8MPk0ujL1vB-0qQTYSFH3jP1MADYMhbBXDBhNldgNREf802ieUKdwpJlHjZdP-SQs/s640/blogger-image-1380693582.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZgyQr4zh3cT1ZKKNGgL8kQr21Kbb-UwnPOgcMiPayMRhUDGfO_NrcztKFKPg92zl33-C8MPk0ujL1vB-0qQTYSFH3jP1MADYMhbBXDBhNldgNREf802ieUKdwpJlHjZdP-SQs/s640/blogger-image-1380693582.jpg"></a></div><br></div><div>Their hot deli items look really good too. If this sort of choice was readily available at supermarkets at home, I probably won't even bother cooking any more.</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRgg7sCX4iSgweUcsUvezJP9fztdJBy56dQDkVRqTxjaU_aZW61-QMdyzIOhOdLAQk2wby0D7Mp7vqB-FCEnQJPN_p2iiJRaDbfRi41AVoul-NfjdmLXr4RpeDUQxmPxFHQxsK/s640/blogger-image--1413908078.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRgg7sCX4iSgweUcsUvezJP9fztdJBy56dQDkVRqTxjaU_aZW61-QMdyzIOhOdLAQk2wby0D7Mp7vqB-FCEnQJPN_p2iiJRaDbfRi41AVoul-NfjdmLXr4RpeDUQxmPxFHQxsK/s640/blogger-image--1413908078.jpg"></a></div><br></div><div>I could just have a bucket of chicken wings every day! </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjokKxcNvRHCFcp7pPO1bF6hliUUj6FU6-9IRubqgkReeocw4_sucVPAXKBz9V3LVpDKlTQkuzzehRy3ZFkGXv3rI3ncHFqdShfGty6v8CjOHHOs-U0nV7W7WohKiYeYa7AnSp9/s640/blogger-image-738505268.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjokKxcNvRHCFcp7pPO1bF6hliUUj6FU6-9IRubqgkReeocw4_sucVPAXKBz9V3LVpDKlTQkuzzehRy3ZFkGXv3rI3ncHFqdShfGty6v8CjOHHOs-U0nV7W7WohKiYeYa7AnSp9/s640/blogger-image-738505268.jpg"></a></div><br></div><div>They even have a DIY station for you to freshly grind your own nut butters!</div><div><br></div><div>I love checking out supermarkets whenever we're on holiday, and this Wholefoods is definitely one of the nicest ones we've seen.</div><div><br></div><div><b>A says:</b></div><div><br></div><div>Overpriced but very good.</div><div><br></div><div><br></div><div><br></div><div><br></div><div><br></div><div><br></div><div> </div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-22448697.post-37909936153881728232015-11-02T02:09:00.001+08:002015-11-17T20:30:54.392+08:00Maltby Street Market<b>C says:</b><div><br></div><div>Borough Market is still the place to get a sensory overload - brilliantly coloured fruit and veg, piles of fresh bread, and stores selling cheeses, olives and truffles. </div><div><br></div><div>It's also gotten quite crowded, especially on weekends, so a calmer alternative is nearby Maltby Street Market. The Ropewalk there is made up of about 20 vendors, and the vibe is a lot less frenetic. </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsQ-o_Y3ExoeZj0XNFpkd6nMh1b40BKFvQ4CnKz6KBQaSD07uAzRdtAt5lC6f4hlEWjKdbeQY9JqDXNSzPnT9ixaow_J4ebKrPI1Inx0nwE4sCUjm7dtjH6SvihhLe7xjLvZcp/s640/blogger-image-1052768702.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsQ-o_Y3ExoeZj0XNFpkd6nMh1b40BKFvQ4CnKz6KBQaSD07uAzRdtAt5lC6f4hlEWjKdbeQY9JqDXNSzPnT9ixaow_J4ebKrPI1Inx0nwE4sCUjm7dtjH6SvihhLe7xjLvZcp/s640/blogger-image-1052768702.jpg"></a></div><br></div><div>Highlights are The Cheese Truck, which serves gourmet grilled cheese sandwiches. There were 4 options, all sounding very enticing - Stilton bacon and pear chutney, queso chihuahua with chorizo and rocket, cheddar and bacon, and goats cheese honey and rosemary butter. The Stilton one was probably the best bite of the day. </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIBz_X_lWQRYicfY3W8W6msEM32nzUr_VQDqo4a0ey5bJ-G05meS1Vwsoc1cbwfyLi7rA7UCtLrU9QgNEDBiCejbnbu2KE6S60zoWGBpEXfS1nz2isemyqygXyvsnX-TlyJ3Eu/s640/blogger-image-185716666.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIBz_X_lWQRYicfY3W8W6msEM32nzUr_VQDqo4a0ey5bJ-G05meS1Vwsoc1cbwfyLi7rA7UCtLrU9QgNEDBiCejbnbu2KE6S60zoWGBpEXfS1nz2isemyqygXyvsnX-TlyJ3Eu/s640/blogger-image-185716666.jpg"></a></div><br></div><div>There was a stall dedicated to scotch eggs, which was good but could have been great if the eggs were served hot and crispy. They were at room temperature, i.e. 15 degrees or so, which was a bit cold for my liking. </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1c2WcLeYgLYw5uMSeb5ZBRzCicMI6YngOyHLOLY284zy08XQvwjmZmxH7a1NxgJzQDyXs11JWajUTCJ60766kpEcqg0LmI1HzCR14Fpm1S86tifJd7X3ODHVQwsJO4sy4lTgb/s640/blogger-image-1855516029.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1c2WcLeYgLYw5uMSeb5ZBRzCicMI6YngOyHLOLY284zy08XQvwjmZmxH7a1NxgJzQDyXs11JWajUTCJ60766kpEcqg0LmI1HzCR14Fpm1S86tifJd7X3ODHVQwsJO4sy4lTgb/s640/blogger-image-1855516029.jpg"></a></div><br></div><div>We walked past a stall just as they were unveiling their cauldron of Tartiflette, and both the sight and smell stopped us dead in our tracks. It was worth the food coma just to have that plate of deliciousness. The oozy cheese, potato, ham and onion combination was out of this world. </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTdHK-F3Ek5nmZbzU7jTd0baxAGIUrROmVK-fMMrIZnzE11WYRA92wkmP8ajAMTGxpchN5aM_omlyesc6l1_B8zKrD2fVnjkt1IhNHaV1t3Pwg3d4yn99m00fmfYTSDM4OOco2/s640/blogger-image-1435122770.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTdHK-F3Ek5nmZbzU7jTd0baxAGIUrROmVK-fMMrIZnzE11WYRA92wkmP8ajAMTGxpchN5aM_omlyesc6l1_B8zKrD2fVnjkt1IhNHaV1t3Pwg3d4yn99m00fmfYTSDM4OOco2/s640/blogger-image-1435122770.jpg"></a></div></div><div><br></div><div>Other stalls include a chocolate/cookie stall, artisanal gin, honey beer and even one selling beard balm. It's a lovely alternative to Borough; I just hope it continues to retain its charm.</div><div><br></div><div><b>A says:</b></div><div><br></div><div>Fantastic hipster food without the over-the-top hipster douchiness.</div><div><br></div><div><br></div><div><br></div><div><br></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-22448697.post-89149321829205745072015-10-25T13:34:00.001+08:002015-10-25T13:34:31.744+08:00Halloween at Bincho<b>C says:</b><div><br></div><div>Bincho is all decked out for Halloween, with a special Halloween menu to boot. </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpO2w3LO_yl1pYrvFPYc0W2arY4aipWqhjwXdzHnsyXsQHAOszyruC8JtMJ2c6wkwA3RuGO-Hckv-ccuXerHSltecpd0Xz7m8T0J1c63pgr9OZBfOdmllC2zfFl3a7gFtjdNce/s640/blogger-image-754084072.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpO2w3LO_yl1pYrvFPYc0W2arY4aipWqhjwXdzHnsyXsQHAOszyruC8JtMJ2c6wkwA3RuGO-Hckv-ccuXerHSltecpd0Xz7m8T0J1c63pgr9OZBfOdmllC2zfFl3a7gFtjdNce/s640/blogger-image-754084072.jpg"></a></div><br></div><div>Infant hand, which is actually a cheese tsukune. </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgodvPhiUNHfQWvQI_C3qiysnDi_9XeWFYIRB56RuZ09L122Bf8lpmkfusG0DJw_hgCaDNKakX1ashFZfTrBmtKRwH8oXmk4FzArDRJSyPoozAGKPETTN77wxrs-jdH0Idj8qeR/s640/blogger-image-149837580.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgodvPhiUNHfQWvQI_C3qiysnDi_9XeWFYIRB56RuZ09L122Bf8lpmkfusG0DJw_hgCaDNKakX1ashFZfTrBmtKRwH8oXmk4FzArDRJSyPoozAGKPETTN77wxrs-jdH0Idj8qeR/s640/blogger-image-149837580.jpg"></a></div><br></div><div>Eyeballs and brains - quails egg and wagyu beef tartare. Unfortunately, to make the tartare sufficiently bloody and brain-like, they used a bit too much hot sauce so I couldn't really taste the beef. </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEUM7UGaXnlhqrXve6BrU-BczI9Oz7ziLA2fPeew5Vq1KFn2afwXM5NK8QKQFRk6NzBpqueUgPx-Ux7KLF4BCMao2BXo2vsC8fr3hBpnl3Co2k5dnEFadNNejbIDGZkm6E6gGV/s640/blogger-image-406174424.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEUM7UGaXnlhqrXve6BrU-BczI9Oz7ziLA2fPeew5Vq1KFn2afwXM5NK8QKQFRk6NzBpqueUgPx-Ux7KLF4BCMao2BXo2vsC8fr3hBpnl3Co2k5dnEFadNNejbIDGZkm6E6gGV/s640/blogger-image-406174424.jpg"></a></div><br></div><div>This isn't on the Halloween menu but it looks like it could well be. It's actually goose barnacles which chef brought from a recent trip to Spain. After pinching off the tough skin, you get to the sweet clam-like flesh inside. Very interesting.</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlP3sFHVllHQn6Mpy7-92FPM5ffYeMU_efkis4eW23mRV2lw0vCZgF7MMARpez09pnzjK5tccZW0ZdOsU_gLUE3OcO6nXCBho1xnglNUFUMMc0SgrBLcLr68dpcsPujusddeoH/s640/blogger-image--765310442.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlP3sFHVllHQn6Mpy7-92FPM5ffYeMU_efkis4eW23mRV2lw0vCZgF7MMARpez09pnzjK5tccZW0ZdOsU_gLUE3OcO6nXCBho1xnglNUFUMMc0SgrBLcLr68dpcsPujusddeoH/s640/blogger-image--765310442.jpg"></a></div><br></div><div>Granted, the Halloween dishes are slightly gimmicky and the regular food is still better, but it was a fun experience nonetheless. </div><div><br></div><div><b>A says:</b></div><div><br></div><div>The claw... </div><div><br></div><div><br></div><div><br></div><div><br></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-22448697.post-46738927363046265022015-10-18T10:05:00.001+08:002015-10-18T13:48:25.892+08:00Two Fat Men is back!<b>C says:</b><div><br></div><div>After a change of ownership last year, Two Fat Men's shutters were down until a few months ago, when we saw their Facebook feed come alive again with a post about their re-opening.</div><div><br></div><div>The menu is a little different - no more creamy tom yam with instant noodles or fish and chips, but old favorites like the grilled pork neck and mid-joint wings are still around. There are also a few new gems, like the pad thai, green curry and chicken skin. </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTm30Cn5_Owwo1OOPj1frM_gAQ-5pr3Ivlt1dMmgQLODf5JkOfeA9XUIX2DgMET2YV578t0b7p99re6YmQYL7mVOhDacUODWtlngR7Y602Su_B5MsLbMRZeEthLCUyegrWOTcL/s640/blogger-image--1768533476.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTm30Cn5_Owwo1OOPj1frM_gAQ-5pr3Ivlt1dMmgQLODf5JkOfeA9XUIX2DgMET2YV578t0b7p99re6YmQYL7mVOhDacUODWtlngR7Y602Su_B5MsLbMRZeEthLCUyegrWOTcL/s640/blogger-image--1768533476.jpg"></a></div><br></div><div>Ah, the chicken skin. Perfectly fried so that it's all crispy and not greasy, served with a tart dip that really complements it.</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1CgJec2eRv4Wt1libcpqXAGUYsKIAl_cAR_pBIH-r4z3NnPZj5nOGM0dJkV9Av1kOBEbNZ82637dvD3FPj4CJy_MB3xZlK7xl6VfOx0cdWSlwPm5I-IJNlmFaHdqilBOWh32Y/s640/blogger-image--1162301207.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1CgJec2eRv4Wt1libcpqXAGUYsKIAl_cAR_pBIH-r4z3NnPZj5nOGM0dJkV9Av1kOBEbNZ82637dvD3FPj4CJy_MB3xZlK7xl6VfOx0cdWSlwPm5I-IJNlmFaHdqilBOWh32Y/s640/blogger-image--1162301207.jpg"></a></div><br></div><div>The pork neck with tamarind dip is a little less fatty and charred than it used to be - which is probably good news to most people except us - but it's still very good.</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHVI6YfhAbqrl1p92Daa256a46Qj9TrozyAume-l5-oit4cw_0FxbYxUUKdYdgBXvVeU0tURd0RhPvY_63xOwn_vsKfUsGYtkCzDK4EeRDN7PUQVqPhaf8EsPHhpAuVIyULKiq/s640/blogger-image-1478360792.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHVI6YfhAbqrl1p92Daa256a46Qj9TrozyAume-l5-oit4cw_0FxbYxUUKdYdgBXvVeU0tURd0RhPvY_63xOwn_vsKfUsGYtkCzDK4EeRDN7PUQVqPhaf8EsPHhpAuVIyULKiq/s640/blogger-image-1478360792.jpg"></a></div><div><br></div>I daresay the skinny wings are even better now. They still use the best part - the juicy mid joint - but they don't split it in half any more. At first I didn't approve, preferring them split because that makes it so much easier to eat, but that also runs the risk of the wings being overfried and dried out. Now they're perfectly golden and juicy on the inside. </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWdKR_lzoXWOKNVyYKLhaAotRMkWYp8G6FUFchfBbPIJQqNfwoCIDAD2fAOKzTekcEsU9pAkEqbOBigOE_wp5vdYOP7gzQ1fUf85C0R3XfR96Nup81ZRj5xVt54yd59yzuDey3/s640/blogger-image--1727394943.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWdKR_lzoXWOKNVyYKLhaAotRMkWYp8G6FUFchfBbPIJQqNfwoCIDAD2fAOKzTekcEsU9pAkEqbOBigOE_wp5vdYOP7gzQ1fUf85C0R3XfR96Nup81ZRj5xVt54yd59yzuDey3/s640/blogger-image--1727394943.jpg"></a></div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRyN6bCvnCGQ6TPdxo8rsvnaLBJsG32CwNOMwvfbkNz0bkVDXTPEIywIgT-W1jq1aBDV5Fj0Lmaxt8sciZo2NqiB9e55bzl9UqldxJUlxgZzRC5dqGl6hdem1pCEzXoFShCmXJ/s640/blogger-image--736542742.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRyN6bCvnCGQ6TPdxo8rsvnaLBJsG32CwNOMwvfbkNz0bkVDXTPEIywIgT-W1jq1aBDV5Fj0Lmaxt8sciZo2NqiB9e55bzl9UqldxJUlxgZzRC5dqGl6hdem1pCEzXoFShCmXJ/s640/blogger-image--736542742.jpg"></a></div><br></div><div>Both the pad thai and the basil chicken rice are very good if you want some substantial carbs to go with the finger foods. Both have a very good wok hei, and good balance of flavours. </div><div><br></div><div>Prices are slightly higher than before, and parking is still a bitch, but I couldn't be happier that they're back. A great option for weekends because they open on both Saturday and Sunday till late, and there's no need to make reservations.</div><div><br></div><div><b>A says:</b></div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT8NRZZ_Pvm2u3z-IkuQqcfjOi8Lv5p7ajkCmEQXYPxKGyfWmBAabUFuLA4647ehDqh8mI_n_Bg3_hNaIJzfRZ4zDMo6fvht_yghBFUGNa_qfLuLLIQB0XJuqFGJ26Tw8yoF6O/s640/blogger-image--448553947.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT8NRZZ_Pvm2u3z-IkuQqcfjOi8Lv5p7ajkCmEQXYPxKGyfWmBAabUFuLA4647ehDqh8mI_n_Bg3_hNaIJzfRZ4zDMo6fvht_yghBFUGNa_qfLuLLIQB0XJuqFGJ26Tw8yoF6O/s640/blogger-image--448553947.jpg"></a></div><br></div><div>Cheap(ish) and good. Wish they had the Thai iced tea permanently on the menu.</div><div><br></div><div><br></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-22448697.post-63709866220045100312015-10-17T16:14:00.001+08:002015-10-17T16:15:30.503+08:00@Atetoomuchsg is now on Instagram!<b>C says:</b><div><br></div><div>We've decided to jump on the Instagram bandwagon. Find us @atetoomuchsg. Bear with us (me) as we figure out what goes where, and how much repetition there should be. </div><div><br></div><div>I'd say we're too old for this, but I guess we ought to move with the times. I draw the line at meaningless hashtags though.</div><div><br></div><div><b>A says:</b></div><div><br></div><div>#finally</div><div><br></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-22448697.post-18676256819352943292015-10-04T18:11:00.001+08:002015-10-11T20:58:36.552+08:00Sous vide at home<b>C says:</b><div><br></div><div>I've always been intrigued by sous vide cooking. The thought of being able to cook a protein to a perfect doneness each and every time, without the stressful guesswork of just over or just under-done meat/fish, is a major plus point for investing in a sous vide machine. However, until recently, most home sous vide machines were still quite expensive and most of all, still occupied quite a large footprint in the kitchen.</div><div><br></div><div>All that's changed in the last year or so. Portable sous vide machines for approximately US$200, which you simply attach to your pot or other receptacle, make it so much more practical for home cooks to make sous vide part of their cooking routine. </div><div><br></div><div>I did a fair amount of research, and it came down to 2 brands - Sansaire and Anova. Honestly, both looked good, and the only reason I went with the Anova is because they had stock of the International version; Sansaire was sold out.</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5I-3KCvl7QjhfZLuLlw6jiAzlBmjtLaiILV6EH6CTMXnmmu8MHkY21xv4FvKcp6YaGGdWuaBgPFEA8qn32FsrUVD_r0X2AoAueWSeP2RWRdN0r6eZ9VpstdIarDd5mGNPDRlS/s640/blogger-image-1461700117.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5I-3KCvl7QjhfZLuLlw6jiAzlBmjtLaiILV6EH6CTMXnmmu8MHkY21xv4FvKcp6YaGGdWuaBgPFEA8qn32FsrUVD_r0X2AoAueWSeP2RWRdN0r6eZ9VpstdIarDd5mGNPDRlS/s640/blogger-image-1461700117.jpg"></a></div></div><div><br></div><div>The device clamps onto the side of any receptacle, and heats and circulates the water, effectively turning any pot or even plastic container into a sous vide machine. What I love about it is that when you're done with it, you just put it away; it doesn't take any countertop space at all. </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaIW5WtYLu1xyqd2ZyzTlihWwt4lfHV7t32bxRpaVNZQq6evjfW2rV3GaYmPoKG6rJaQQ0_6YTB7CQLEG8U-IbFlNpJqNm79U-5VWA6a1v-uVUNHKtosho39xTzzwl57OvknPj/s640/blogger-image-1315128456.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaIW5WtYLu1xyqd2ZyzTlihWwt4lfHV7t32bxRpaVNZQq6evjfW2rV3GaYmPoKG6rJaQQ0_6YTB7CQLEG8U-IbFlNpJqNm79U-5VWA6a1v-uVUNHKtosho39xTzzwl57OvknPj/s640/blogger-image-1315128456.jpg"></a></div><br></div><div><div class="separator" style="clear: both;"><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Ever since I got it, I've been on a sous vice rampage. It's especially good for salmon and chicken breast. Salmon overvcooks way too easily, particularly when we (and especially A) like our salmon very much on the rare side. </span></div></div><div><br></div><div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ8DKuzHhqF1DIQ-Eq7nMyxRm6-IhbLW2ivCOLDpa843mS4h6_E_XvkSbj_HG6zdytA4SNXQ8uvfq_YwMg4QeDo4T6XQiJNqLHNpROhHKaj4FZAg5mnzUtgfVYkSIqfa0sSxlj/s640/blogger-image--819309594.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ8DKuzHhqF1DIQ-Eq7nMyxRm6-IhbLW2ivCOLDpa843mS4h6_E_XvkSbj_HG6zdytA4SNXQ8uvfq_YwMg4QeDo4T6XQiJNqLHNpROhHKaj4FZAg5mnzUtgfVYkSIqfa0sSxlj/s640/blogger-image--819309594.jpg"></a></div></div></div><div><br></div><div>Chicken breast also dries out when cooked using normal methods (roasting or pan frying), because by the time the centre is cooked, the outside is overdone and dry. When cooked sous vide, it's perfectly moist all the way through, and just needs a quick sear to finish it off and add some colour and flavour. </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs0KJ4gH5_216tGq7qztk1CxlQp43gLDnimu9phJkB2xmMUrOHkBMdkY2TDumUFNOcioi5-rRWyIXR1bSV_LEeEutW1mDhHsm0KiNcw1R3sYBducRuSXHabSlQDDp_sba3nu6E/s640/blogger-image--1012130297.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs0KJ4gH5_216tGq7qztk1CxlQp43gLDnimu9phJkB2xmMUrOHkBMdkY2TDumUFNOcioi5-rRWyIXR1bSV_LEeEutW1mDhHsm0KiNcw1R3sYBducRuSXHabSlQDDp_sba3nu6E/s640/blogger-image--1012130297.jpg"></a></div><br></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Note: after I bought my Anova Precision Cooker in June, they've since launched a Wifi version. In theory it sounds amazing, since it lets you program and operate it remotely. However, from a food safety perspective, I don't think there'll be much practical benefit. </span></div><div><br></div><div>Think about it - if you leave the house at 8 am, and want the Anova to start at 6 pm for a 90 minute cooking time so that the food is ready at 7.30 pm, that means the meat has to be in room temperature water from 8 am to 6 pm, which is a big no-no, especially at Singapore's room temperature.</div><div><br></div><div>This may not be for everyone, because it does have the potential to be a white elephant if you buy it just for the novelty, but I've been using it every weekend since I got it, and eating much healthier as a result. </div><div><br></div><div><b>A says:</b></div><div><br></div><div>Sous vide, so good.</div><div><br></div><div><br></div>Unknownnoreply@blogger.com5tag:blogger.com,1999:blog-22448697.post-84315560422337281752015-09-13T21:50:00.001+08:002015-09-13T22:01:05.946+08:00The Sushi Bar<b>C says:</b><div><br></div><div>The Sushi Bar at Ngee Ann City opened quite recently. Its first/original outlet, a nondescript unit in Far East Plaza, is well known for its chirashi dons brimming with generous slices of fish, and it appears that the Ngee Ann City outlet is no different. </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhOsua5NFO5WlXrTAizEZhSJCDLVgStqQSgB3514bpKaY8Y7fYADIlgUi9Ej_bzmw-HBY4ghheQoHa44cYQawYK3aDkBzgx1t-rVKb3NtBmLSiAE5pb_9YcUqUBCFLBXOHdZaJ/s640/blogger-image--1778277966.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhOsua5NFO5WlXrTAizEZhSJCDLVgStqQSgB3514bpKaY8Y7fYADIlgUi9Ej_bzmw-HBY4ghheQoHa44cYQawYK3aDkBzgx1t-rVKb3NtBmLSiAE5pb_9YcUqUBCFLBXOHdZaJ/s640/blogger-image--1778277966.jpg"></a></div><br></div><div>The small kaisen chirashi don ($22.90) was already smothered with seafood - salmon, salmon belly, tuna, swordfish, hamachi, scallop, ikura and tamago. I can't imagine how much bigger the large would be. There's also a premium version where you get seasonal premium offerings like uni and ebi.</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAeH11VKdyAHEXfYIEmRe7jQ3mSLXRv3kC8jHHIBfwpyu_r4U1Wo-Bs86_CqmZ9a2SQH6YDrWrfBGGrPeWE1Mnw4PT4fSBbnPOeJ6jA9FETLkad7c-Eb0E12TshNGFZvlcGn9I/s640/blogger-image-1966403195.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAeH11VKdyAHEXfYIEmRe7jQ3mSLXRv3kC8jHHIBfwpyu_r4U1Wo-Bs86_CqmZ9a2SQH6YDrWrfBGGrPeWE1Mnw4PT4fSBbnPOeJ6jA9FETLkad7c-Eb0E12TshNGFZvlcGn9I/s640/blogger-image-1966403195.jpg"></a></div><br></div><div>For some variety, we also ordered one aburi kaisen chirashi don ($26.90), which is basically the same, but with the seafood slightly torched. </div><div><br></div><div>I'm actually not sure which I prefer. The aburi adds a nice char, and some of he seafood like the salmon does benefit from it. Others, however, like the swordfish, are actually better completely raw. </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge5m8KZ-5x3zjpXL6PSme9-LvPHQVkeYPVqNAlcTtWFPVrH7tt2ln62hNf-zITP9fJ6h4OYM9RmsARi_qGoAsHrp8qWyfnhySYClu_qnS_ntwKgo5MY70MU0_jeXijssMRJ2wZ/s640/blogger-image-738132915.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge5m8KZ-5x3zjpXL6PSme9-LvPHQVkeYPVqNAlcTtWFPVrH7tt2ln62hNf-zITP9fJ6h4OYM9RmsARi_qGoAsHrp8qWyfnhySYClu_qnS_ntwKgo5MY70MU0_jeXijssMRJ2wZ/s640/blogger-image-738132915.jpg"></a></div></div><div><br></div><div>The scallop mentaiko was quite tasty too, but I think they could have gone a bit lighter with the mentaiko so that we could appreciate the sweetness of the scallop more. </div><div><br></div><div>I'm not sure how crowded this outlet gets; we were there early-ish on a Sunday so we didn't have to queue. Definitely worth coming back for the chirashi dons. </div><div><br></div><div><b>A says:</b></div><div><br></div><div>Not cheap but very good. Probably the best in the mid to high range.</div><div><br></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-22448697.post-52345486222570853352015-09-11T16:20:00.001+08:002015-09-11T16:23:41.592+08:00Butahage<b>C says:</b><div><br></div><div>Butahage at Liang Court clearly sticks to what they do best - butadon, which is grilled sliced pork flavoured with a sweet-savoury tare sauce over Japanese rice. They have a few other items on the menu but the butadon is clearly the star. </div><div><br></div><div>They have a regular butadon set for $13.80, and a premium set for $22.80, the main difference being where the pork is from. The regular uses US pork, and the premium has Japanese pork. </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSDrLZnvxzD7pTa122gczr9DSb9LTh1RZA3kxO3CyFzoKERFKUMt1WNy7waE8bThUZftcD5jx7WNFgo25J5YLCIBEEnKKL_CxpPDbTmzuDRTvGhou7UDbcpFbB8YMhvYKFid2Z/s640/blogger-image-315272378.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSDrLZnvxzD7pTa122gczr9DSb9LTh1RZA3kxO3CyFzoKERFKUMt1WNy7waE8bThUZftcD5jx7WNFgo25J5YLCIBEEnKKL_CxpPDbTmzuDRTvGhou7UDbcpFbB8YMhvYKFid2Z/s640/blogger-image-315272378.jpg"></a></div><br></div><div>Atetoomuch can never resist a taste test, so we ordered both to see if we could tell the difference. The Japanese pork was definitely better - it was more juicy, tender and fattier, and the fat was sweet and flavourful.</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcAf0ewGbJpocFjyrIUVYKzy39fwvAnngP5AQlrekSz7I-nlVEUV8SAEjIA5kQRG9slrdj5AaE7o3DzQMC4ntMUEdwJtZZX3t4SQ4uoqiWf-JeBJiAl_c5JWt26qCuDI5lvNw5/s640/blogger-image--1154863442.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcAf0ewGbJpocFjyrIUVYKzy39fwvAnngP5AQlrekSz7I-nlVEUV8SAEjIA5kQRG9slrdj5AaE7o3DzQMC4ntMUEdwJtZZX3t4SQ4uoqiWf-JeBJiAl_c5JWt26qCuDI5lvNw5/s640/blogger-image--1154863442.jpg"></a></div><br></div><div>The US pork was objectively still very good, and would have been great if we didn't have the Japanese one to compare it with. It was just slightly more dry and tough, and had a little less fat. Both were basted with a delicious tare sauce, and the rice was very tasty too. </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQx8F1fWaBvFhL7toW9a9QhdpyGExowjkKYd0CpSyw0EtqHCNivcIJAopdksDm0oezPj1OTs06yvLpftTmdkptFYUEGtkR8auc88JWwZpkFfMVEO2Aezwe5Qyfjk-gWrMVB-Gc/s640/blogger-image--419067858.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQx8F1fWaBvFhL7toW9a9QhdpyGExowjkKYd0CpSyw0EtqHCNivcIJAopdksDm0oezPj1OTs06yvLpftTmdkptFYUEGtkR8auc88JWwZpkFfMVEO2Aezwe5Qyfjk-gWrMVB-Gc/s640/blogger-image--419067858.jpg"></a></div><br></div><div>They have sides of deep fried cheese, and crab croquettes. We tried the latter, which was quite good. Well fried and not oily at all. </div><div><br></div><div>This time it's my turn to be jealous of A. His office is currently near Liang Court, and Butahage does takeaways, so he can have this as often as he likes. </div><div><br></div><div><b>A says:</b></div><div><br></div><div>Pretty good. You can tell the difference between the regular and the premium when you have them side by side, but in not sure if it's worth the extra cost. </div><div><br></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-22448697.post-42694288995173357102015-08-30T13:27:00.001+08:002015-08-30T17:30:35.600+08:00Nude Seafood's Friday Feasts<b>C says:</b><div><br></div><div>On Friday evenings, Nude Seafood transforms from a casual establishment selling no-frills but well executed seafood to CBD lunchtime folk, to a proper restaurant serving dishes that could rival any fine-dining joint. </div><div><br></div><div>The menu for Friday Feast, $68 for 4 courses, changes seasonally. They've just started the Autumn installment, which is the one we tried on Friday. </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjivs0rRUW3ep09IEyj9bekAkoZPtktSrAfQQtlfsCjeWp5Ka8ef3ymtDE7-QVP6TPsw6dNEMNxsnXQgtInMTdjlD6mzQ2BePksU0-FoiXY-bRfLLBB8AUUMfHSG7L9P_IEhSh_/s640/blogger-image-956148859.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjivs0rRUW3ep09IEyj9bekAkoZPtktSrAfQQtlfsCjeWp5Ka8ef3ymtDE7-QVP6TPsw6dNEMNxsnXQgtInMTdjlD6mzQ2BePksU0-FoiXY-bRfLLBB8AUUMfHSG7L9P_IEhSh_/s640/blogger-image-956148859.jpg"></a></div><br></div><div>First course was Four Variations of Japanese Pumpkin - roasted pumpkin, pumpkin croquette, pumpkin creme brûlée, and pumpkin seed tuile. </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJZopzf1bKYRenvndJMwLtiih8Xd64igC9AI0cjD-aJGG6ds-HVcuHPQRih8pKZ1aeGNHsj6JgpQm2OXgfCQhp8R4jO1Z4_l-Kbw0vR0l7MoLX6uf4i0xYHGilVN2R-3tkdqQQ/s640/blogger-image-1433174347.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJZopzf1bKYRenvndJMwLtiih8Xd64igC9AI0cjD-aJGG6ds-HVcuHPQRih8pKZ1aeGNHsj6JgpQm2OXgfCQhp8R4jO1Z4_l-Kbw0vR0l7MoLX6uf4i0xYHGilVN2R-3tkdqQQ/s640/blogger-image-1433174347.jpg"></a></div><br></div><div>Second was King Prawn and Capellini. The prawn was freshly caught just the day before, and cooked sous vide before a smoky char on the grill. The result was a perfectly cooked and super sweet prawn with a lovely smokiness. The capellini was tossed in a nutty wakame dressing, and was a nice earthy counterpart to the prawn. </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgstPmcLYZNy5CJNcE2WGV77uN99usKQVWlrO1VstLnvjyTmubq6OiiJWcTgTBTKJ2AK0zqC88-1a76FVqZNie54ED2TaUVwj0q9dP5mIkWYSpINXjEogBtJGVZgasOGg3U8qTH/s640/blogger-image-2030955187.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgstPmcLYZNy5CJNcE2WGV77uN99usKQVWlrO1VstLnvjyTmubq6OiiJWcTgTBTKJ2AK0zqC88-1a76FVqZNie54ED2TaUVwj0q9dP5mIkWYSpINXjEogBtJGVZgasOGg3U8qTH/s640/blogger-image-2030955187.jpg"></a></div><br></div><div>Third course (the photo really doesn't do it justice) was Salmon and Ikura. A disc of sashimi-grade salmon was cooked at 45 degrees then flash seared on one side. It was served with ikura tossed with lime zest, and Japanese anchovies that were hickory smoked in-house. Another delicious dish - the lime added an interesting twist to the ikura, and I absolutely loved the smoked anchovies. </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSIXgelTEG7yoOA8E64idCpNHLtBXnKCnRY8kR2BFrsJ8Ra2VjxemDCboI2pP_MhTAthJ25v-WK18BH5zXEeO_Nd8IOEFJQlLzuEz9jkL8Ewbv32dIyuHsQ-NVJnXLv7pkRLd8/s640/blogger-image-143452460.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSIXgelTEG7yoOA8E64idCpNHLtBXnKCnRY8kR2BFrsJ8Ra2VjxemDCboI2pP_MhTAthJ25v-WK18BH5zXEeO_Nd8IOEFJQlLzuEz9jkL8Ewbv32dIyuHsQ-NVJnXLv7pkRLd8/s640/blogger-image-143452460.jpg"></a></div><br></div><div>Dessert was little chocolate and rum choux puffs with home-made vanilla ice cream.</div><div><br></div><div>I really like Nude Seafood, both their casual offerings and Friday Feasts. Even with their casual dishes, you can tell by the techniques and execution that the chefs definitely have fine dining backgrounds. Prices may be on the slightly higher side of affordable, but the quality totally justifies it. Not to mention the consistently great service. </div><div><br></div><div><b>A says:</b></div><div><br></div><div>High end food in a casual setting. Which explains the small portion sizes compared to the price. We need to order 3 mains between the 2 of us to be full on a usual day, but for the Friday Feast set, you'll get just enough. </div><div><br></div><div>Overall, I think many would consider it not worth it, but once you factor in the fine dining quality of the food, it definitely is worth the price. </div><div><br></div><div><br></div><div><br></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-22448697.post-27242342172135573352015-08-23T15:20:00.001+08:002015-08-23T15:28:38.567+08:00Lunch at Bincho<b>C says:</b><div><br></div><div>The lunch sets at Bincho, available daily even on weekends, are a slightly less extravagant way to sample what Bincho has to offer. Even better, most of their a la carte menu is still available at lunch time too if, like us, you can't resist supplementing your lunch sets with an extra side or two. </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH8sTZqJGULvUBTgq0a9DNBOefmPLn0qTWaRoHgFYUrV6EHfMmzqNUax4rwPkRQrgX8tR1_UCGeubP-YaWCh3Hh-nq3tVHxgehUssPf4y4mg4y6Nz8SQGa4ib7EGQktb6m38vQ/s640/blogger-image--1011072940.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH8sTZqJGULvUBTgq0a9DNBOefmPLn0qTWaRoHgFYUrV6EHfMmzqNUax4rwPkRQrgX8tR1_UCGeubP-YaWCh3Hh-nq3tVHxgehUssPf4y4mg4y6Nz8SQGa4ib7EGQktb6m38vQ/s640/blogger-image--1011072940.jpg"></a></div><br></div><div>We ordered the Beef Tongue Don ($38) and the Pork Jowl Ikura Don ($40). First is an amuse bouche and a chicken skin salad. </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguxUQZethGEhKihbOSM-bWHgpcqWLP5S2H9KfKDREd_tGy9CsAYi1YfaAZous7Zc_ldeHFWCtxnpsDmQsAO8f0ZeYJJpfsVb0BTflZ8RTpGzkoWJEExPL6UWdf4mDqLAL7Azjy/s640/blogger-image--1418304231.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguxUQZethGEhKihbOSM-bWHgpcqWLP5S2H9KfKDREd_tGy9CsAYi1YfaAZous7Zc_ldeHFWCtxnpsDmQsAO8f0ZeYJJpfsVb0BTflZ8RTpGzkoWJEExPL6UWdf4mDqLAL7Azjy/s640/blogger-image--1418304231.jpg"></a></div><br></div><div>Next up was karaage - fried drumlets coated in a sweet teriyaki sauce. Both the salad and the karaage were good, but were really just there to pave the way for the awesome mains. </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbingayR6tRyXa5ePOwawbe043ZngKO5In83dWlqrmPgSymUcksp5r8mlYjRj9XXRcNvWMAIjQeT7hmkVh23nG8yVEMzaoRnR5Bs9KWiVhyphenhyphenQeMpbNQF2AmaPuDkefo_tVKQQTr/s640/blogger-image-1643600554.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbingayR6tRyXa5ePOwawbe043ZngKO5In83dWlqrmPgSymUcksp5r8mlYjRj9XXRcNvWMAIjQeT7hmkVh23nG8yVEMzaoRnR5Bs9KWiVhyphenhyphenQeMpbNQF2AmaPuDkefo_tVKQQTr/s640/blogger-image-1643600554.jpg"></a></div></div><div><br></div><div>The beef tongue was sensational. It was perfectly cooked, so flavourful and so incredibly unctuous. Bliss at first bite. </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTtbdcOdL3vgwtBe7cFLTebVqGimFvjMFmiVh0tmdaLRihrV9ixZBA7cYMEe-EmSvOC159RFGMCc-Bd_zxbu0-LTMFkNhO0HHv1jFYzg_wyQbLzBY0v_pRE9EmmL20LpGT-EF5/s640/blogger-image-687639613.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTtbdcOdL3vgwtBe7cFLTebVqGimFvjMFmiVh0tmdaLRihrV9ixZBA7cYMEe-EmSvOC159RFGMCc-Bd_zxbu0-LTMFkNhO0HHv1jFYzg_wyQbLzBY0v_pRE9EmmL20LpGT-EF5/s640/blogger-image-687639613.jpg"></a></div><br></div><div>The pork jowl and ikura don was also amazing. The pork had a wonderful texture, and the flavour combination of the fatty seared pork, sweet glaze and savory ikura was heavenly. </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRIdZEOSt6JUFgGf_BI5OfL1KIso0le5xLVXA7-fw68gCKTJwmEj6ji0VgFTYVSFrvJxJPqdmS78hwZwz4uYB6ZJhl_D1M-atUzyI8tAXxJWMDrbfycIObep9D4-HHDPGG070J/s640/blogger-image--1363473748.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRIdZEOSt6JUFgGf_BI5OfL1KIso0le5xLVXA7-fw68gCKTJwmEj6ji0VgFTYVSFrvJxJPqdmS78hwZwz4uYB6ZJhl_D1M-atUzyI8tAXxJWMDrbfycIObep9D4-HHDPGG070J/s640/blogger-image--1363473748.jpg"></a></div><br></div><div>Even the black sesame ice cream dessert was simple but really good. </div><div><br></div><div>We honestly can't get enough of Bincho. Always immensely satisfying, and now with the lunch sets, maybe just a little easier on the wallet. </div><div><br></div><div><b>A says:</b></div><div><br></div><div>Awesome.</div><div><br></div><div><br></div><div><br></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-22448697.post-9996942331453040012015-08-16T21:39:00.001+08:002015-08-16T21:40:43.983+08:00Flock Ghim Moh<b>C says:</b><div><br></div><div>Flock Ghim Moh, a branch of Flock Cafe at Tiong Bahru, has a nice, easygoing vibe. The menu isn't very extensive, so I don't think we can come here that often without getting bored, but so far there are definitely some dishes worth coming back for. </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje2uCapZQIzVDFZzeyKnCptoj390MOVxcobXHp4OSvHfRZaibVsgmxr9VPqsC-kWHLY9F87UariZ-KgizjdbZzWuZcvrK_8PLi8wKIC_o5QUqY8spzFEzp7EeOJlK-KHzPj3zf/s640/blogger-image--1525243355.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje2uCapZQIzVDFZzeyKnCptoj390MOVxcobXHp4OSvHfRZaibVsgmxr9VPqsC-kWHLY9F87UariZ-KgizjdbZzWuZcvrK_8PLi8wKIC_o5QUqY8spzFEzp7EeOJlK-KHzPj3zf/s640/blogger-image--1525243355.jpg"></a></div><br></div><div>Like the waffles with scrambled egg and bacon. The waffles were super light and crispy, but what surprised me the most was the scrambled egg. A lot of places overcook their scrambled eggs so they're dry and rubbery (like buffet breakfast style). Here though, the eggs were silky smooth and creamy. Really good. </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEght06MizVdr62lOs1BT4jtz_cowkgm7FUQiDxkc-BtJjfd_nNuv9UJXPkyVEO1EraD0JDHuvnAQW8QEB4kz0RfDM8lihU3tBtB6U-pmBW-VPnVXIWHRGXjhX2RoUIV4DWL2z9C/s640/blogger-image--2128980052.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEght06MizVdr62lOs1BT4jtz_cowkgm7FUQiDxkc-BtJjfd_nNuv9UJXPkyVEO1EraD0JDHuvnAQW8QEB4kz0RfDM8lihU3tBtB6U-pmBW-VPnVXIWHRGXjhX2RoUIV4DWL2z9C/s640/blogger-image--2128980052.jpg"></a></div><br></div><div>The rigatoni with pulled pork was quite tasty too, but I found the pulled pork was a tad too sweet for my liking. I think it's because they also use it as a topping for one of their eggs Ben dishes, so the sweetness makes it more of a brunch offering.</div><div><br></div><div>I'm also impressed that they offer coffees other than lattes and flat whites here. They have a piccolo latte and, to my peasant surprise, a cortado too. </div><div><br></div><div>Definitely a viable brunch or even dinner place when we're short of ideas. </div><div><br></div><div><b>A says:</b></div><div><br></div><div>A much better option to the hipster-y one at Tiong Bahru.</div><div><br></div><div><br></div><div><br></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-22448697.post-1153096373092674222015-08-10T10:37:00.001+08:002015-08-10T20:08:39.667+08:00Bincho<b>C says:</b><div><br></div><div>Calling Bincho a yakitori joint is doing it a disservice. The term brings to mind casual izakayas serving all manner of (fairly cheap) food on sticks. At Bincho, on the other hand, the food is served not on sticks, but artfully sliced, plated and accompanied by the perfect condiments for each dish.</div><div><br></div><div>If, like us, you crave a full-on grilled meat experience, I would recommend passing on the omakase menus in favour of ordering from the a la carte menu. We had the omakase on our first visit and found it ok but not stellar. This time, on our second, we just went with a la carte orders and were completely blown away.</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoOr13bJLYj2w5P0eck2NUJGwko9c-9FXt2yPB-x491tms7naNMUWU59d3MTiLNiIHIHg4CNjuC7dNN_06ddl1-4niELrO6lH9odvWGlI4ebU2vGFa8kFHmIlaNwB8-kg5YQJf/s640/blogger-image-2061400302.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoOr13bJLYj2w5P0eck2NUJGwko9c-9FXt2yPB-x491tms7naNMUWU59d3MTiLNiIHIHg4CNjuC7dNN_06ddl1-4niELrO6lH9odvWGlI4ebU2vGFa8kFHmIlaNwB8-kg5YQJf/s640/blogger-image-2061400302.jpg"></a></div> </div><div>The neck was excellent. I expected actual bony portions of neck, but somehow they've managed to extract the tastiest fillet of meat from the neck - tender and juicy. Our first order was served with a simple ponzu sauce. </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8hVCkFaNefYKV6T3ZD5zmowGd4KrEIhRaCMRNtko4ew7JyjrJvJOUritzrPqeKRapCKSRQ6kDkGfk0NPwxwVOh5xGLcHE1oPv-gJHEGLXLTYf7Uqz_dTfrkGTwBPGJNX6YLXu/s640/blogger-image-1394252267.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8hVCkFaNefYKV6T3ZD5zmowGd4KrEIhRaCMRNtko4ew7JyjrJvJOUritzrPqeKRapCKSRQ6kDkGfk0NPwxwVOh5xGLcHE1oPv-gJHEGLXLTYf7Uqz_dTfrkGTwBPGJNX6YLXu/s640/blogger-image-1394252267.jpg"></a></div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaLAHxJFlWCvgguH9fqSf2d4O7qcdmVqPHISmPYWrBCUk1yMiHbEgUTi_qFYmZtI1boegnoOfLyEfrgsbL2b9r2FqGehs43UWdcBvq2qDC7vQxaMDuWKodpem5AdF9sCrdUCgK/s640/blogger-image--869832678.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaLAHxJFlWCvgguH9fqSf2d4O7qcdmVqPHISmPYWrBCUk1yMiHbEgUTi_qFYmZtI1boegnoOfLyEfrgsbL2b9r2FqGehs43UWdcBvq2qDC7vQxaMDuWKodpem5AdF9sCrdUCgK/s640/blogger-image--869832678.jpg"></a></div><br></div><div>When we ordered a second helping, they recommended it Miyazaki-style. Those massive sky-high flames? Yes, they were for the charred Miyazaki necks. This version packed loads of flavour, but I think I preferred the cleanliness of the normal ponzu necks. </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxfpWcIVtuPGXjucTGPuyIlw38SYaKBw5zO2A7Xlua8sfs5TJiF7TeP0K3bblLDE7f7CO6x6yaYNyqC8Udk0ctj_mecckBds7AFwOpGvO6tsrqEKIwkgqV_RsW6p72od4a9Q99/s640/blogger-image--1685423383.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxfpWcIVtuPGXjucTGPuyIlw38SYaKBw5zO2A7Xlua8sfs5TJiF7TeP0K3bblLDE7f7CO6x6yaYNyqC8Udk0ctj_mecckBds7AFwOpGvO6tsrqEKIwkgqV_RsW6p72od4a9Q99/s640/blogger-image--1685423383.jpg"></a></div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH2SMvsEw7eBfxYnL1ENDi-VL9JqjUAz4aJrtsAQd3ZEz6t0FUFbwPca6qnEw1yrLni2nu6DCCAdtghN_LWP7p-bq9tmp9BNDkgq2AReYPy2xlD9xsWGpbDL8VLW6BQgSgXpya/s640/blogger-image-1287307863.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH2SMvsEw7eBfxYnL1ENDi-VL9JqjUAz4aJrtsAQd3ZEz6t0FUFbwPca6qnEw1yrLni2nu6DCCAdtghN_LWP7p-bq9tmp9BNDkgq2AReYPy2xlD9xsWGpbDL8VLW6BQgSgXpya/s640/blogger-image-1287307863.jpg"></a></div></div><div><br></div><div>Not many places do chicken ass well; most of the time it's under-charred and therefore a bit icky, and the central cartilage isn't removed. Not so here. They were crispy nuggets of juicy fattiness, with all bones and cartilage removed. The hearts were also perfectly cooked, with a char yet still very tender. </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEzMFJLzoumD8GAGQZe2awLUzLclCq-LaukW3ZYeL5Mrdayx8XrOZGptTYes32Y4mrde49wkNje8aftoqwy7l2PiYcNp0dPxUM5rSgT-LfOEW92rmohyphenhyphenBuaDVxRy27mAIKU0Rw/s640/blogger-image--921920703.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEzMFJLzoumD8GAGQZe2awLUzLclCq-LaukW3ZYeL5Mrdayx8XrOZGptTYes32Y4mrde49wkNje8aftoqwy7l2PiYcNp0dPxUM5rSgT-LfOEW92rmohyphenhyphenBuaDVxRy27mAIKU0Rw/s640/blogger-image--921920703.jpg"></a></div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixrW5V1Q9UxbUtO-K6CQ87P3i6W0xTQ6P3L4oK0iG55783merulERc7VqykJ1WCq6NQiCqhHjhCkay7SxauLrXK5N4EV-sDsV7lUsigLk9dd8QWCVVhipFFdwj2_wDZ9jlTuyf/s640/blogger-image-2002876546.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixrW5V1Q9UxbUtO-K6CQ87P3i6W0xTQ6P3L4oK0iG55783merulERc7VqykJ1WCq6NQiCqhHjhCkay7SxauLrXK5N4EV-sDsV7lUsigLk9dd8QWCVVhipFFdwj2_wDZ9jlTuyf/s640/blogger-image-2002876546.jpg"></a></div><br></div><div>The marinated thigh grilled with cedar wood had a lovely fragrance from the wood and the light dusting of lime zest, and went really well with the mushroom salt. We also ordered the cock's combs, which turned out to be like tender bits of gelatinous cartilage.</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioRySQkjuT35HTnvVQpd88i3Vbwct1rPWobBPRat8LPyDQcqVSLdFYNbTM700rziMYmk-f-fstJOOhsdvjxNZzzDK1VJm27hZT0Z5lcUCpWPpo-oIk7eTLz6ATjKpzjTBq40HC/s640/blogger-image--821373426.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioRySQkjuT35HTnvVQpd88i3Vbwct1rPWobBPRat8LPyDQcqVSLdFYNbTM700rziMYmk-f-fstJOOhsdvjxNZzzDK1VJm27hZT0Z5lcUCpWPpo-oIk7eTLz6ATjKpzjTBq40HC/s640/blogger-image--821373426.jpg"></a></div><br></div><div>One of their new dishes is the unagi clay pot rice. They advise you to eat one helping with just the rice and unagi, and another helping almost as a porridge, with dashi broth, freshly grated wasabi and sesame seeds. </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif9FbWdUBqwyPkuznBkwhzhCi8bYD32BfLnbUDAfR9anQT3PVdVo984YR4VqndEk63yuezpaCx6v293lJQRzQGUsf7FjkIioL7HlQOQ9NBIofe4QiOaMlsi3Q2JMxwT18Nkc3A/s640/blogger-image-697468790.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif9FbWdUBqwyPkuznBkwhzhCi8bYD32BfLnbUDAfR9anQT3PVdVo984YR4VqndEk63yuezpaCx6v293lJQRzQGUsf7FjkIioL7HlQOQ9NBIofe4QiOaMlsi3Q2JMxwT18Nkc3A/s640/blogger-image-697468790.jpg"></a></div><br></div><div>This was excellent. The eel was perfectly cooked - I dare say it was even better than the eel we had at the speciality eel restaurant we went to in Arashimaya. Adding the dashi turned it into the perfect comfort food to end the meal. </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiseKncfu7IdIriaqBurru44BNIbC6PoUhZMjLfvigjO2Lfo87XIBEIxLkrI-hhxQqoyK89F6bkpCucg0Pt41E3Mbcs-EFvUGTuOqINkgF6vaqXISS406LBi8WKpUjjZy6RUWYp/s640/blogger-image--1000708637.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiseKncfu7IdIriaqBurru44BNIbC6PoUhZMjLfvigjO2Lfo87XIBEIxLkrI-hhxQqoyK89F6bkpCucg0Pt41E3Mbcs-EFvUGTuOqINkgF6vaqXISS406LBi8WKpUjjZy6RUWYp/s640/blogger-image--1000708637.jpg"></a></div><br></div><div>I couldn't resist ordering the uni pudding for dessert. It was a base of creme caramel topped with maple syrup, and a couple of lobes of uni. It was a bit strange to have uni for dessert but it actually worked very well. </div><div><br></div><div>This may be my new favourite splurge restaurant. Granted, it's not cheap (budget about $120 per person), but everything is executed perfectly. Try to get a counter seat, it's great watching the chefs work their magic right before their creations are placed before you. </div><div><br></div><div><b>A says:</b></div><div><br></div><div>The omakase is overrated. But if you go early and order the right things a la carte, you'll actually get amazing food and amazing service.</div><div><br></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-22448697.post-5433978448490469532015-08-07T16:53:00.001+08:002015-08-07T17:17:04.166+08:00Long Chim<b>C says:</b><div><br></div><div>At first glance, Long Chim is a bit puzzling. It's located at the posh side of Marina Bay Sands, directly above the casino, so you expect it to be quite fancy, and the decor certainly is. But then you get seriously old school music blasting from the speakers (Backstreet Boys? Ace of Base?!), and it all seems a bit incongruous. Eventually we figured that it's meant to channel the whole street food in Thailand vibe. It's strange but I like it. </div><div><br></div><div>As for the food, we had all been warned that the food was unrelentingly spicy. While I was looking forward to it, the rest of the party wasn't. In the end, I think we ended being steered towards all the non-spicy dishes, so I was a bit let down on the spice front. </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB4mGwycm3oTRbDJybl27G7h8aCiTgr2bB3l5sM0dFoCBwvX1Wix2_GnK49oi9BesQ44U7ZHNBBk3a50DYToXSRuCjE6u1iNlD2FLltM62hUcHELFiUQKTpemG5sJXDZgsfxmk/s640/blogger-image--462006160.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB4mGwycm3oTRbDJybl27G7h8aCiTgr2bB3l5sM0dFoCBwvX1Wix2_GnK49oi9BesQ44U7ZHNBBk3a50DYToXSRuCjE6u1iNlD2FLltM62hUcHELFiUQKTpemG5sJXDZgsfxmk/s640/blogger-image--462006160.jpg"></a></div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ4LVZg6azNavGH5GiF4L3cjycbwbkhmsO57elZYtEGEs7QXHqk2ucVyNnlMdpjEtYS6-XG1iVrETojTK2cWAi3vxDY6U0UZa5ujSNwKQHb6nnwi2vuAJbWzUZUQ7TvefUcVVm/s640/blogger-image-95197931.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ4LVZg6azNavGH5GiF4L3cjycbwbkhmsO57elZYtEGEs7QXHqk2ucVyNnlMdpjEtYS6-XG1iVrETojTK2cWAi3vxDY6U0UZa5ujSNwKQHb6nnwi2vuAJbWzUZUQ7TvefUcVVm/s640/blogger-image-95197931.jpg"></a></div><br></div><div>Definitely not disappointed taste-wise though. Everything was very tasty and surprisingly not pretentious. The starters of fish cake and cured pork nuggets both packed a ton of flavour.</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRNHpltSXO-GWQd-g_AI8hxASow_a-0ZKS3FC2dIPOwKO4yoaIFkibKOw6ULXWTtScrGYANrcNB8CJgr6nIjeK7QYSetVDZbWe3v09BuXDL9tkD74rANEq1yLwJRLD0tSoU4Un/s640/blogger-image-325620587.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRNHpltSXO-GWQd-g_AI8hxASow_a-0ZKS3FC2dIPOwKO4yoaIFkibKOw6ULXWTtScrGYANrcNB8CJgr6nIjeK7QYSetVDZbWe3v09BuXDL9tkD74rANEq1yLwJRLD0tSoU4Un/s640/blogger-image-325620587.jpg"></a></div></div><div><br></div><div>The chargrilled squid was really good, with very tender squid and a tasty rempah that was more spice than heat. </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRUMTIOBBvoPC5azurYfO3kX4L200xjZIyx1UJIrvzE4NXyt-tQARvsNN_-UXEMyGMfuLCDYswU85WrYhndSClM_wuqNig-D4fPR6_oD5du7STGAKhILQOu2TTfvmx94zWAR3J/s640/blogger-image--1842602885.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRUMTIOBBvoPC5azurYfO3kX4L200xjZIyx1UJIrvzE4NXyt-tQARvsNN_-UXEMyGMfuLCDYswU85WrYhndSClM_wuqNig-D4fPR6_oD5du7STGAKhILQOu2TTfvmx94zWAR3J/s640/blogger-image--1842602885.jpg"></a></div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8xwFC12sAAecWsng2JtdLyNbJekTKSg4u5bQGX-aID611bCmQNr5RhjV0WC48lRNcS_-coAQsZcGgj8j6SclYXoXMXKflzRdd7n1dla2_aZPSKYlDYXXh7orrF9ocLh3MAm4M/s640/blogger-image--364694072.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8xwFC12sAAecWsng2JtdLyNbJekTKSg4u5bQGX-aID611bCmQNr5RhjV0WC48lRNcS_-coAQsZcGgj8j6SclYXoXMXKflzRdd7n1dla2_aZPSKYlDYXXh7orrF9ocLh3MAm4M/s640/blogger-image--364694072.jpg"></a></div><br></div><div>Even the beef noodles with sriracha and the glass noodle salad were oddly not spicy. They were tasty but I can't help but feel like they could have benefited from a bit more heat. </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0VLelTJZPbokF1sIWxFJOVzNavmZ40lJXTYHHyjoKnNDLofp0_RZuFzBfC9H_vk08_tMMBFXM-nfIoR03HcNza6o1g0jSWttkoaxFEoFjuRrCKicKAI0A-yr0Q6Pct5XE6HE8/s640/blogger-image--1000790851.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0VLelTJZPbokF1sIWxFJOVzNavmZ40lJXTYHHyjoKnNDLofp0_RZuFzBfC9H_vk08_tMMBFXM-nfIoR03HcNza6o1g0jSWttkoaxFEoFjuRrCKicKAI0A-yr0Q6Pct5XE6HE8/s640/blogger-image--1000790851.jpg"></a></div><br></div><div>The only dish that packed some heat was a stir-fried soft shell crab, and even then, it was spicy simply relative to everything else. </div><div><br></div><div>They do really yummy Thai-inspired cocktails, including one that channels all the flavours of mango sticky rice. Pity that the dessert menu is so uninspired though.</div><div><br></div><div>Their last orders are at 10.30 so it's a pretty good place for a late-ish meal. Next time I'm definitely going to seek out the spicy dishes. </div><div><br></div><div><b>A says:</b></div><div><br></div><div>Surprisingly affordable. Great way to have Thai street food without getting diarrhoea. </div><div><br></div>Unknownnoreply@blogger.com0