Category: Restaurants

The Carvery: A Meat Lover’s Paradise

Post author By Rebekah Lee
Post date April 27, 2017
No Comments on The Carvery: A Meat Lover’s Paradise

The Carvery sits on the 7th floor of Park Hotel Alexandra and offers spectacular, unparalleled views of the lush greenery of the Southern Ridges, as well as of the beautifully intricate Interlace Condominium (which won World Building of the Year 2015) – be sure to sit back and relax at their poolside al fresco dining area, which is undoubtedly the best way to enjoy all their delectable cuts of meat on offer!

Meat takes the center stage in this buffet, as there are usually 3-4 meat options available for lunch and dinner, respectively. They’re slow-roasted to perfection and carved by Chef Robert right in front of your eyes, and served alongside a large variety of intriguing condiments to complement all the luscious roasts they have on display.

Their Australian beef prime rib is dry aged in-house, slow roasted for about 8 hours, and served medium rare for a beautifully moist and tender finish. It’s then perfectly paired with flaky Maldon sea salt for a bit of texture, a delicate red wine jus if you’re more of a traditionalist, or anchovy butter for an umami twist! I had mine with a sprinkle of Maldon sea salt and anchovy butter and it felt like I just died and went to roast beef heaven. Even looking at this gif is making my mouth water at the memory! The beef was succulent, juicy, and full of beefy flavour, made even better with the hint of umami flavour. Delish!

Not a fan of red meat? Fret not, their Rotisserie Chicken is also a hot favourite – the entire chicken (bones and all!) is marinated in fresh herbs, carrots, onions, celery, and bay leaves for 10-12 hours before being roasted on a spit in the rotisserie – rendering succulent, tender meat that falls off the bone. Pro tip: it’s best paired with either chili sea salt for a mildly spicy kick, chicken gravy (for obvious reasons), or truffle butter! I had mine with a sprinkle of black lava salt (it contains remnants of activated charcoal) and a generous helping of truffle butter for a fragrant, earthy kick that had me going back for more!

The roasts take centre stage in this buffet; the other dishes are usually on rotation, and are made up of items that complement the different meats they have on offer – like Yorkshire Pudding, Baked Portobello, Roasted Butternut Squash, Honeyed Beetroot, Saffron Rice, Cassoulet, Beef Bourguignon, Coq au Vin, and Chocolate Beef Stew (don’t be put off by how strange it sounds, it’s actually really delicious)! There’s also a salad counter, seafood section (with goodies like Chilled Tiger Prawns, Canadian Black Mussels and Freshly Shucked Oysters – only available during dinner!) and a wide assortment of cheese to suit your palate.

If your meal isn’t complete without carbs, grab some freshly baked bread, a slice of pizza fresh out of the oven, or your choice of spaghetti, farfalle or linguini, cooked in pomodoro (tomato sauce) or aglio olio (oil and garlic), prepared a la minute!

What better way to top off a meal than with dessert? Their classic English Trifle is incredibly luscious – creamy custard between layers of Bailey’s soaked sponge cake and a generous portion of fresh fruits and berries; basically heaven in a bowl. There’s also a Crème Brûlée that’s to die for, and a seriously luxurious, decadent, chocolate mousse named ‘Harry’s Choice’. Don’t miss it!

Find it at 323 Alexandra Road, Level 7, Park Hotel Alexandra, 159972
Book a table at The Carvery and earn 2X Chope-Dollars with the code TASTYBLOG

Tags Buffet, Dinner, Feature, Lunch, Steak

Features Restaurants

PizzaExpress: Brand New, and Fresh Out of the Oven!

Post author By Rebekah Lee
Post date April 18, 2017
No Comments on PizzaExpress: Brand New, and Fresh Out of the Oven!

The UK’s favourite Italian Pizzeria finally landed on our shores last July and if you’re wondering if it lives up to the hype, spoiler alert: it does.

PizzaExpress at Scotts Square serves up amazing Italian-style pizzas, using dough made in-store and the freshest ingredients they can get their hands on. The best part about this whole experience (aside from chowing down on delicious slices of freshly baked pizza)? Being able to see your food being prepared, of course! The workspace is in the restaurant itself, separated from the general public by a glass partition. Here’s a sneak peek of what you can expect when you try PizzaExpress for yourself.

First up is their brand new Parma e Rucola Pizza.

The chef gives the freshly-made pizza dough a generous coating of flour and then proceeds to gently roll and stretch it out.

He then slathers on a scoop of passata (fresh, thick tomato purée) that’s unique to the PizzaExpress brand worldwide and spreads it evenly over the dough before topping it with fresh mozzarella. Then it goes right into the oven, where it’s heated to 371 degrees celsius to achieve that perfect balance of crispy and chewy!

It’s carefully taken out when the bottom turns slightly crisp and golden brown, after which the chef immediately starts cutting it into slices. (Um, can I get a sample? My stomach starts growling at this point!)

Fresh arugula is then tossed in garlic oil, and gently layered on top of the pizza.

Generous amounts of delicious, dry-cured Parma Ham are then distributed evenly across the pizza along with MORE slices of fresh mozzarella, and there you have it:

Fragrant, crispy pizza (that was larger than expected), topped with garlicky, peppery arugula and deliciously salty parma ham. There was enough parma ham for each slice so I didn’t have to go through the hassle of tearing a piece of ham in half, like I’d usually have to do at other pizzerias. (#firstworldpizzaproblems) A bite took me right back to wandering around Rome in the summer sun – a must-try for sure!

Next up is their brand spankin’ new Lobster & Crabmeat Ravioli!

A mixture of pomodoro and mushroom sauce goes into a pot, along with a dash of cream.

Premium lobster and crab meat is sauteed, then wrapped into a ravioli shaped egg pasta dough and cooked al-dente, before being put into the pot and given a quick stir.

This is then carefully spooned onto a plate, along with the hearty, mouthwatering sauce and garnished with spring onions and topped with a basil leaf.

This is the delicious end result: ravioli filled with lobster and crab meat swimming in a velvety mushroom and pomodoro sauce! The ravioli was stuffed with incredibly sweet lobster and crab meat, and the thick, creamy sauce was a perfect accompaniment to the seafood ravioli. Definitely a 10/10 in my book!

Find it at 6 Scotts Road, Unit B1-08/09, Scotts Square, 228209
Book a table at PizzaExpress and earn 2X Chope-Dollars with the code TASTYBLOG

Tags Feature, Italian, Pizza

Features Restaurants

Wild Honey – Wonderful Anytime, Even Better During the Holidays!

Post author By Rebekah Lee
Post date April 12, 2017
No Comments on Wild Honey – Wonderful Anytime, Even Better During the Holidays!

A visit to Wild Honey is like a holiday retreat in itself: its homely rustic furnishings and large plush sofas (perfect for sinking right into) add to the cosy and comforting ambience of this ever-so-popular brunch spot. Serving up huge portions of different types of breakfast foods from all over the world, from savoury to sweet and everything in between, it’s really no wonder that it’s been voted Chope’s Best Restaurant 2016 and clinched the “Best Brunch Spot” for two consecutive years (2014 & 2015) in Chope’s Diners’ Choice Awards. It’s the perfect place for a lazy Sunday family brunch, a romantic first date, a celebratory meal, or high tea with someone special.

The brunch experience is made even better this Easter weekend with something extra special: tender and juicy roasted Australian sirloin carved to perfection, served alongside Yorkshire pudding, roasted root vegetables, green peas & red wine gravy ($35++)!* They also have the perfect glass of wine to pair it with: St. Hallett Cabernet Sauvignon from Down Under ($9++ per glass), specially curated by the geniuses at Culine, no less. (Note: this special Easter roast is accessible by reservation only via Chope, so be sure to indicate it on the ‘select menu’ drop-down box when you book a table!)

Already have plans this Easter weekend? Fret not, Wild Honey’s doing us a massive favour by giving this stellar dish a permanent spot on their menu at Scotts Square every Sunday – carnivores rejoice! Places are limited as well, so be sure to make a Chope reservation to get your fix!

If you’re restricting yourself to fish this Easter, give the Savoy ($28++) a whirl – this delectable new dish combines the elegance of a souffléd omelette alongside softly poached smoked haddock & creamy cheese sauce with a hint of cayenne for a mild kick.

It’s made even better with a glass of fresh, fragrant Torres Viña Esmeralda DO Catalunya from Spain ($9++). I’m salivating just thinking about it!

Alternatively, you could tuck into one of the classics that propelled them to cult-like status in the first place: the Norwegian. This bad boy is all sorts of delicious – it consists of creamy poached eggs wrapped in Norwegian smoked salmon, topped with Hollandaise sauce and a sprinkling of salmon roe. All this is placed atop avocado and grilled asparagus spears and served up on a crisp whole wheat brioche.

If you’re more of a scrambled eggs & bagel person, their I Love NY is bound to be one of your new favourites! Dig into a generous portion of fluffy, creamy scrambled eggs with smoked sturgeon, smoked salmon, and caramelized onions that you can stuff into a delicious hand rolled sesame bagel. YUM.

Fancy a tea break? Pop by their Scott’s Square outlet any day from 3-6pm (or Fridays at their Mandarin Gallery spot) for their new special Afternoon Tea set ($15++) and treat yourself to an assortment of freshly baked, buttery scones served alongside homemade preserves, French butter and clotted cream, or dig into one of their delectable cakes of the day; perfect paired with your choice of TWG select teas, a mug of Common Man coffee, or an indulgent cup of Parisian hot chocolate! Prefer a boozy brunch? Go with a glass of Ruffino Italian Blanc Prosecco ($12++) instead, or go all out with 90 minutes free flow prosecco for just $48++!

If you’re not all that into breakfast menus, Wild Honey’s still got you covered with a couple of exciting new additions to their extensive menu this April! Tuck into toothsome dinner items like Classic Steak Frites, Parisienne Gnocchi and Grilled Spring Chicken, alongside a range of exquisite desserts, like their brand new (and incredibly tantalizing) Chocolate Pot de Crème with Chocolate Brownie.

Kick back for a relaxed brunch or celebrate a special holiday with the people you call family – no matter what your choices are, there’s something for everyone at Wild Honey.

Find it at 6 Scotts Road, #03-02, Scotts Square, 228209
Book a table at Wild Honey (Scotts Square) and earn 2X Chope-Dollars with the code TASTYBLOG

Find it at 333A Orchard Road, #03-01, Mandarin Gallery, 238867
Book a table at Wild Honey (Mandarin Gallery) and earn 2X Chope-Dollars with the code TASTYBLOG

Tags Breakfast, Breakfast and Brunch, Brunch, Coffee, Dinner, Feature, High Tea, Sponsored

Features Restaurants

Try your luck @ Lucky Bar!

Post author By Rebekah Lee
Post date March 28, 2017
No Comments on Try your luck @ Lucky Bar!

Lucky Bar has all the mystery and magic of an exotic cocktail bar right out of Gotham City’s Chinatown. It’s a secret rooftop bar in the heart of Holland Village that belongs to Full of Luck Club, a contemporary Cantonese restaurant serving up both Chinese food with a modern twist (Moonlight Truffle Beef Hor Fun, anyone?) as well as classics we all know and love.

Walk through a hidden back entrance and you’ll be greeted with twinkling fairy lights, plush chinoiserie chic decor and rich dark wood furnishings – the whole place exudes exclusivity without the stuffiness, and instead has a very chilled-out vibe. It’s the perfect place for after work drinks to unwind and watch the sky fade into varying shades of purple and pink.

Featured: Potion No.8

Lucky Bar managed to break into Singapore’s competitive cocktail bar scene with a wide array of specialty concoctions that sets them apart from the rest; share a tea-infused booze-fest with a couple of friends with their Teapot Cocktails like their twist on the classic Old Fashioned (aptly named the Jade Old Fashioned instead), which contains green tea-infused scotch whisky, peach liqueur, honey and lemon bitters ($45, serves 4). The Oolong Negroni is also a must-try; its an all-time bartender’s favourite with oolong-infused fords gin, sweet vermouth and campari ($45).

Tea cocktails not your thing? Fret not, you can treat yourself to a variety of other tipples their bartender expertly whips up. Their signature Lucky Cocktails are smooth and citrusy – Potion No.8 ($24) is especially satisfying as it incorporates the fragrance of exotic fruit and flowers with its a refreshing blend of rum, homemade hibiscus grenadine syrup, fresh pineapple & lemon juice. Want something more mellow? Try their Dragon’s Breath ($22) instead (we do realize that this doesn’t sound all that mellow, but you have to trust us on this)! It’s a smooth blend of High West campfire whiskey, artisanal Mezcal, homemade goji & wintermelon syrup and fresh lemon.

Featured: One Ton Nachos, Golden Sand Corn, Braised Pork Belly Bao

Feeling peckish? Sprawl out on their cushy seats and enjoy some of their scrumptious grub; their One Ton Nachos ($12) are a crowd favourite with crispy wonton skins in place of tortilla chips loaded up with Chinese-style BBQ pulled pork, pineapple, lots of melted cheese and a dollop of sour cream for good measure. You could also get a portion of Golden Sand Corn (crunchy sweet corn coated with salted egg yolk, $4.80), a side so surprisingly addictive you’ll find yourself licking the bowl clean before you know it!

Pop by Full of Luck Club if you’re craving something more substantial and we guarantee you’ll find anything you’d possibly want from delights like Kung Pao Fried Chicken baos (2 for $9.80) to Black Bean Smoked Duck Claypot Rice ($16) – comfort food at its best!

Find it at 243 Holland Avenue, Singapore 278977
Book a table at Lucky Bar and earn 2X Chope-Dollars with the code TASTYBLOG

Tags Bars, Chinese, Cocktails

Features Restaurants

Best Pork Dish Ever? Naughty Nuri’s Ribs Will Turn Even an Ardent Vegetarian Carnivorous!

Post author By Chope
Post date March 20, 2017
No Comments on Best Pork Dish Ever? Naughty Nuri’s Ribs Will Turn Even an Ardent Vegetarian Carnivorous!

If you’ve been to Ubud, Bali, you’ll have heard of Naughty Nuri’s. The restaurant’s branch at Capitol Piazza brings their authentic local dishes to our shores, along with their brand of “warung”-style cooking. And if you weren’t already a fan of Indonesian cuisine, this promises a dining experience to whet your appetite.

They’re known for their piquant barbecued pork ribs, which are absolutely irresistible once you catch a whiff of the flavoursome glaze! We joined the team in the kitchen to see how they prepare this signature dish, and more.

Pork Ribs

First the St. Louis pork ribs are sliced into thick portions of 3-4 rib lengths.

The ribs are then immersed in a huge metal container containing pineapples, onions, bay leaf, pepper, and salt. The chef then pours in enough water over to cover the ribs.

The entire container is wrapped up and placed into the oven to cook for 2 whole hours, sealing each individual flavour in the ribs even before they hit the grill.

After 2 hours, it’s time for some grill action – the strong flames licking up the side of the ribs imparts a uniquely smokey flavour.

Each slab of ribs is then generously brushed with a rich marinade before the cooking continues – a top secret recipe that’s specially imported all the way from Bali!

A quick final brush gives it the finishing touch.

Sometimes a simple presentation is best: the chef stacks the ribs, glistening with its sticky glaze, atop a banana leaf.

Look at that fork-tender meat falling right off the bone! Truly the stuff of carnivorous dreams.

Nasi Goreng

The second dish is the Indonesian classic, Nasi Goreng! The chef heats up a quick drizzle of oil and tosses the first set of vegetables in, flames dancing in the wok.

Next to join the medley are some finely-chopped onions.

After the rice is added to the mix, a liberal dose of kecap manis (Indonesian sweet soy sauce) is the final touch before the chef stir-fries the entire mixture.

For the accompaniments, the chef turns to the grill once again, deftly preparing juicy sticks of chicken satay.

The familiar fragrance of these two dishes had us tucking in to the comfort food with gusto. The nasi goreng, for only $12, comes laden with a fried egg and sticks of satay, the peanut sauce lending a roasted, nutty edge that complements the grilled chicken perfectly. The fluffy rice absorbed not just the full-bodied depth of the kecap manis, but also the quintessential wok hei flavour from the charred wok. Rice may seem like a simple accompaniment, but we couldn’t help taking bite after toothsome bite!

Meanwhile, the hearty ribs dish, at just $24.90 for a half-rack, presents an interplay of flavours that invites your taste buds on an adventure. The secret marinade stood out with its savoury, slightly tangy note, and added to our appreciation of the pork’s full-bodied flavour. Not to forget the hint of lime, which made each forkful of ribs so refreshingly delectable. You could share—but we guarantee you probably wouldn’t want to.

Don’t miss these great deals next time you’re at Naughty Nuri’s!

$10++ Martinis of your choice – every Monday, Tuesday & Sunday
Naughty Nuris’ lunch-out for $12.90++ (Weekdays only 11:30am – 2:30pm)
Happy hour beers – Archipelago Beer 300ml – $6.50 (11am – 8pm daily)

Book a table at Naughty Nuri’s and earn 2X Chope-Dollars with the promo code TASTYBLOG

Tags Feature, Lunch, Ribs

Features Restaurants

Meat Smith @ Cocotte Smokes Up a Storm in Little India

Post author By Michelle Tan
Post date March 2, 2017
No Comments on Meat Smith @ Cocotte Smokes Up a Storm in Little India

The Unlisted Collection has done it again. With mainstays on Singapore’s culinary scene like Burnt Ends, Esquina and Pollen under its belt, the group has recently unveiled its innovative new 3 month-long pop-up: Meat Smith @ Cocotte. Our favourite part of local food is just how cosmopolitan this literal melting pot is, and true to that, Chef Andrew Baldus’ penchant for experimentation shines in this unique combination of Southern American-style BBQ and fiery Indian cuisine.

We were treated to his exclusive behind-the-scenes preparation of two star dishes, and it was a feast for the senses in every way!

Crab and Uni Biryani

The dish begins with a bowl full of juicy smoked crab meat. Chef Baldus flavours it with a killer trio: fresh pico de gallo made from tangy tomatoes and lime juice, intensely creamy saffron aioli, all offset by the playful textures of cucumber and herbs. He gives everything a toss and a good stir.

The flavours play subtly against each other in this dish. After mixing, the chef spoons everything into a separate bowl.

Next, we’re amping up the crunch with a liberal sprinkling of puffed rice.

This next topping is a touch of genius. A pair of quail eggs are gently nestled atop the mixture, but not just any ol’ quail eggs—each has a runny centre, and true to his Burnt Ends roots, the chef has cold-smoked them for a daring taste profile that’s just the right amount of charred.

Finally, we’re treated to not just one, but several dollops of fresh Japanese uni, chock full of that elusive umami element!

Beef Rib, Carrot, and Fenugreek

Time for the next dish: this base salad looks deceptively simple to prepare but is a complex medley of fenugreek, coriander, carrots, and onion slivers lighted coated in olive oil, lemon juice and a dash of salt and pepper.

Staying true to the “Meatsmith” moniker, Chef Baldus portions up grilled short rib into tender chunks of meat. Each beautifully marbled slab has its flavours sealed right in through a 10 hour-long smoking process.

The chef plates it alongside the refreshingly tart salad, and the combination has my mouth watering instantly.

Prime food porn moment of the night: Chef Baldus spoons the finishing touch over the beef. The luxurious drizzle of Bombay butter is infused with a mélange of anchovies, herbs, shallots, dijon, curry powder, and garam masala—a sinful indulgence.

The all-American chef prides himself on a love of smoke, fire, and meat, and each stylishly prepared dish definitely delivers on flavour. The coriander, mint, and curry powder garnish of the crab & uni biryani invoke familiar Indian spices, but with an adventurous twist. The succulent short rib doesn’t disappoint either, with fragrant melted butter sumptuously crowning every satisfying bite.

These two dishes definitely stole the show for the night. The former is just $25, while the latter serves 2 for $85. To keep things interesting, their kitchen plays host to guest chefs from Yardbird in Hong Kong, Rice Paper Scissors in Melbourne, etcetera, constantly inspiring and revitalising the menu. Every creative dish combines classic mainstays and inventive cooking techniques.

Like the original Meatsmith, this casual pop-up is all about the authentic, communal vibe, replete with a charcuterie room, smokers, and a fully-stocked craft beer selection. Time to start planning your next night out!

Find it at 2 Dickson Road, Singapore 209494
Book a table at Meat Smith @ Cocotte and earn 2X Chope-Dollars with code TASTYBLOG

Tags Feature, Smoked Meat, Steak

Features Restaurants

7 Things about Botanico at The Garage that We Can’t Get Enough of

Post author By Michelle Tan
Post date February 28, 2017
No Comments on 7 Things about Botanico at The Garage that We Can’t Get Enough of

A new gem has just opened its doors at Singapore Botanic Gardens, and it’s one that we can’t stop talking about! From impeccable eats to tantalising drinks, there’s more to Botanico at The Garage than meets the eye – here are 7 good reasons why this charming restaurant has stolen our hearts.

1. Dining in the heart of nature

Expect your dining experience at Botanico to be both calming and reviving. Located at the renowned Singapore Botanic Gardens, we couldn’t help but immediately unwind once we settled at our tables.

The main dining hall is simple but comforting, with large windows that allow ample light to brighten up the ambience during the day. Botanico’s hidden bar, also Singapore’s very first air-conditioned al-fresco bar, is located at the outdoor terrace that overlooks the foliage of the Gardens, making it the perfect spot to rendezvous with friends and bond over great drinks and even better conversations.

2. The culinary geniuses at Botanico

Behind every dish is an impeccable culinary team. Helmed by Chef Antonio Oviedo, who has cut his teeth at many Michelin-starred restaurants, the team at Botanico understands the importance of natural, seasonal ingredients drawn from the best-quality sources – and this is evident in each of Botanico’s exceptional dishes that draws balance between sweet and savoury.

With a heritage from both the North and South of Spain, and years of experience under his belt, Chef Antonio’s seasonality-driven cuisine is characterised by a casual yet refined approach. Mixologist Ruzaini Hashim also draws upon nature to create tasty tipples that are refreshing and pair well with the dishes from the kitchen.

3. A Lamb Tartare you won’t soon forget

The Lamb Tartare came highly recommended, and we can see why: instead of the traditional beef, lamb is the star of this dish and it’s given a French treatment that does wonders in enhancing its fresh, mellow flavours.

The mustard sorbet and pickled onions in this rendition give it a touch of brightness. For added creaminess, Chef Antonio introduced egg yolk cream instead of the traditional raw yolk. Nasturtiums, flown in from Spain, aren’t merely plating decorations; it imparts a hint of spiciness when eaten with the lamb.

With such an impressive starter, it was difficult not to let it set the bar for our expectations towards Chef Antonio’s other courses.

4. Freshen up with a tasty line-up of cocktails

As a feast is made for laughter, drinks make life merry. Botanico’s resident mixologist Ruzaini Hashim serves up a tantalising, botanical-inspired selection, such as the Garage Gin’Onic, Blackberry Lychee Mojito, and Thyme Lemonade.

Botanico’s Blackberry Lychee Mojito makes for a refreshing start. The blend of blackberry and lychee creates a balance between sweet and sour, easing us into the kick from the rum. On the other hand, the crowd-favourite Thyme Lemonade combines vodka with fresh lemonade for an inviting weather refresher, and a sprig of thyme that adds a mild flavour profile.

Who wouldn’t love a tasty tipple at a hidden garden bar located on a spacious outdoor terrace? We simply couldn’t resist!

5. Chef Antonio’s memorable Roasted Pigeon

This dish was introduced to us as Roasted Pigeon done two ways: the breast is pan-seared and the leg, confit.

While roasted pigeon sounds like a relatively simple dish, the nuances of textures and tastes are anything but. The pigeon is slightly crispy on the outside while maintaining a tender and moist inside. The parsnips are crisp and slightly sweet, while the Conte cheese and balsamic vinegar lend piquancy to the dish. The purple sorrel petals are fragrant and gives the dish a bright and citrusy undertone.

Pro-tip: Have it with the Thyme Lemonade for a match made in heaven.

6. Chargrilled Spanish Mackerel – a dish that comes alive

We were intrigued by how Chef Antonio is able to take this simple dish and give it a whole new dimension of flavours by introducing humble ingredients that work extremely well together.

Fresh Spanish Mackerel is chargrilled to perfection, imparting light smoky flavours and a firm bite. The sweetness from dehydrated seasonal fruits and the slight bitterness from the lightly stir-fried brussel sprouts create a balance that complements the umami from the mackerel. For a touch of indulgence, black garlic paste is used to round up the flavours and provide a robust finish.

7. End your meal with a bang with the Botanist

With such a charming name, it was difficult not to order this dessert right off the bat! Resembling the luscious foliage in which Botanico is situated, the Botanist is a dish that is both impressive in smell and flavour.

The fragrance of the makrut lime zest immediately drew us in. Each component of the dish offer a stark contrast of tastes against one another – the sharp lime jam with the refreshing cucumber sorbet, the luscious coconut cream with the tart granny smiths – but when they come together, it creates an explosion of flavours with every mouthful.

Refreshing and decadent, this dessert was the perfect way for us to round off the night.

Find it at 50 Cluny Park Road, The Garage, Singapore Botanic Gardens, Singapore 257488
Book a table at Botanico at The Garage

Tags Cocktails, Drinks, Feature, Michelin, Spanish

Features Restaurants

7 of Our Favorite Things About The Summerhouse

Post author By Michelle Tan
Post date February 8, 2017
No Comments on 7 of Our Favorite Things About The Summerhouse

Located in a historic bungalow and compound in the precincts of Seletar Airport, The Summerhouse is an idyllic summer retreat which features its gourmet restaurant The Summerhouse Dining Room & Balcony Bar, located on the upper storey of its premises, and Wildseed, a Café, Patisserie and Bar, on the ground level.

Whether it’s a slow morning over freshly brewed coffee or a lazy dinner night out with friends, The Summerhouse will guarantee you a gastronomic journey with a focus on ingredients sourced directly from farms in Singapore and beyond.

1. Home away from home

A welcoming respite from the hustle and bustle of urban life, The Summerhouse is set in a picturesque rolling landscape which almost feels like an English countryside (who needs a 12 hour flight to London when you have this right around the corner?). Upon arriving at the premises, you’ll probably need a second to adjust to the vastness of the site. Spacious and undoubtedly calming, we felt right at home the instant we stepped through the doors.

2. Farm-to-table principle

Chef Florian Ridder’s nature-inspired menu comes straight from the land and sea to the plate. Whether it’s food from The Summerhouse’s edible garden (!) or local farmers, his cooking is heavily inspired from the best of seasonal harvests. The outstanding flavours that these fresh ingredients impart to his dishes are key in making them so deliciously memorable.

3. The must try dish at The Summerhouse

Picking a favourite dish from Chef Florian’s many amazing creations couldn’t have been more difficult, but it’s definitely worth noting that his Buckwheat porridge was one of our top faves!

Inspired by Chef Florian’s childhood experiences growing up in Germany, this warm bowl of creamy comfort is served with a sprinkling of sunflower and pumpkin seeds, topped with herbs from the edible garden, and garnished with parmesan wafers for an extra piquant touch (we were sold as soon as he told us about the parmesan wafers!).

4. A sandwich-lover’s paradise

Trust us when we say you’re making a big mistake if you think you can give the sandwiches at Wildseed a miss! While the menu changes seasonally, you can trust that quality ingredients are used to make these bad boys and the flavours are a full on 10/10. Did we mention that they come in hefty servings too? And we still couldn’t get enough!

5. Classic cocktails, reinvented

From the nimble mind (and hands) of Wildseed Bar’s resident mixologist Yadhaven Santheran comes unique concoctions such as the classic Singapore Sling recreated as a ‘Beetroot Hibiscus Sling’, and the well-loved Dark & Stormy but with a twist.

The Dark & Stormy is poured at the table from a glass bottle filled with smoke, which gives this rendition its signature smokiness – the presentation alone left us in awe!

The whisky goes down smooth, followed by soft hints of the ginger beer, cinnamon and orange peel. Don’t be surprised if you end up finishing at least two of these!

6. A dessert party worth coming back for

Whipping up crowd-favourites with innovative twists, pastry chef Jasmin Chew’s array of desserts and cakes are as charming as they are mouthwatering. Her most renowned creation is the Ginger Flower Banana Loaf which is deliciously moist and fragrant.

Other favourites include the Pea Flower Muffin – a whimsically-coloured pastry with a Gula Melaka and desiccated coconut filling. The soft turquoise colour of the muffin and the enticing aroma of the coconut are enough to convince us that this could be one of the best desserts of 2017 – totally worth breaking our new year’s resolutions for!

7. Fresh roasts & vibrant blooms at Wildseed

Don’t just take our word for it – try one of the best cups of coffee in Singapore, brewed from beans roasted on site from its partner coffee roaster, Nomad the Gallant. With a range of brews available at Wildseed, it’s not difficult to see why coffee enthusiasts have already dubbed this space as one of their favourite spots to enjoy a nice cuppa. Fresh seasonal blooms are also available from their partner florist, Poppy Flora Studio, located within the café. Wildseed has yet to accept reservations, so we’d recommend getting there early to save yourself a spot!

Find it at 3 Park Lane, Singapore 798387
Book a table at The Summerhouse and earn 2X Chope-Dollars with the code TASTYBLOG

Tags Chef Florian, Coffee, Feature, Healthy, Organic

Features Restaurants

A Sea-riously Satisfying Seafood Indulgence at The Market Grill

Post author By Chope
Post date January 20, 2017
No Comments on A Sea-riously Satisfying Seafood Indulgence at The Market Grill

Between local, regional, and international cuisines, there is no shortage of quality seafood eats in Singapore – in fact, it’s often overwhelming how spoilt we are for choice. That’s why I’m so on board with The Market Grill’s no-frills approach to serving up fresh seafood. This commitment is on full display with their newly launched Seafood Platter, an armful of fresh catch and shellfish prepared by a team of experts.

Come take a dive with me through The Market Grill kitchen as I see how Chef Colin West crafts this outrageously scrumptious seafood platter step by step.

The magic begins with some good ‘ol oyster shucking, a bed of sea salt & seaweed, and a lemon-tabasco mixture. These bad boys are of Irish origin, though general oyster provenance varies based on seasonality and the market. All signs are pointing to optimal deliciousness here.

Chef then preps the catch of the day, which varies – as you guessed it – day to day. Here we have a hefty local sea bass that’s sprinkled with a bit of sea salt & black pepper, and drizzled with some olive oil before meeting its fiery finish first on the grill, then in the oven.

Chef steams this 500g Boston lobster before it undergoes some important surgery and a butter treatment that promises prime indulgence.

It is called The Market Grill after all. The Chilean scallops join their seafood friends with a bit of butter, as the shellfish sizzles away, filling the kitchen with irresistible aromas.

In just a few minutes we’re done! Chef melts some clarified butter together with garlic and scallions for ~~dipping~~ drenching, and I try my best to not linger on the boiling butter mixture for too long.

Chef plates the seafood and adds a side of fries, ‘cause why not?

The feast begins. Don’t think I forgot about those oysters!

The platter is simple, fresh, and flavourful. As the chef says himself, ‘you don’t mess around with fresh seafood’. The sea bass is a level of tender I didn’t think was physically possible – practically dissolving in my mouth – and the flavour of the lobster is sublime (especially after a swim in its butter & garlic bath). The scallops prove to be a flaky and savoury treat: a great complement to the refreshing bite that accompanies slurping down a spicy oyster.

The Market Grill Seafood Platter serves 2-3 people, so it’s definitely worth inviting a friend or two along to tackle this behemoth. Today it’s $138+ (GST, no service charge), but that’s give or take ten bucks based on the market price.

In a city where you can have your seafood any way you like, The Market Grill avoids unnecessary fanfare for a no-fuss preparation and presentation that allows the natural flavours of the seafood to shine. It’s like diving directly into a warm tropical sea, with unmistakable hints of ocean salt and the unadorned chargrilled flavours you’d expect from an afternoon seaside BBQ.

Good food, good mood, indeed.

Find it at 208 Telok Ayer Street
Book a table at The Market Grill.

Tags Buffet, Feature, Oysters, Seafood

Features Others Restaurants

Must-Eats This Week: Sakura Ebi Truffle Pasta and Torched Sushi at IKYU

Post author By
Post date January 4, 2017
No Comments on Must-Eats This Week: Sakura Ebi Truffle Pasta and Torched Sushi at IKYU

The new year has added some new bites to my tempting food radar, with this week’s edition finding me in the heart of Tiong Bahru for some seafood delights at the Japanese gastronomy IKYU. The star here is fresh fish, which is in top form when served as the ‘5 Kinds of Aburi Nigiri’: five tender pieces of torched delights served up at the counter for prime viewing (just wait until you see Chef Alex’s pyrotechnic skills). I also went into the kitchen to see how Chef Woei prepares the fan-favourite Sakura Ebi Truffle Angel Hair Pasta, an explosion of fusion flavours that I never knew I wanted…until now!

5 kinds of Aburi Nigiri (semi-torched sushi, $35++)

A simple solution for those undecided diners out there, opt for IKYU’s 5 kinds of nigiri best when enjoyed ‘aburi’ style, torched. The selection depends on what the Japanese imports of the week are, so just take a peek at the fresh cuts of fish on display and chat up Chef Alex or Chef Loong for recommendations on what to pick. Here are the five that I was lucky enough to sample, with some exquisite preparation to boot:

Chef Loong packs a pinch of wasabi between the rice and fish – here we have sweet shrimp topped with sea urchin.

Look at that technique! He uses the same wasabi-rice packing expertise to prepare some gorgeous semi-fatty tuna and kampachi belly.

Torchin’ like a boss. The five pieces get the finishing semi-torch treatment after a brush of soy sauce.

After the final garnishes, it’s time to dig in. This anago (sea eel) dressed with sweet sauce and bonito flakes legitimately melted in my mouth. Unreal.

There’s something magical in the unabashed simplicity here. As Chef Alex emphasizes, the most important aspect by far is the freshness and quality of the fish, which affect the charring, flavour, and ‘everything’ about the dining experience. The sushi speaks for itself, with hints of wasabi and soy the ideal simple complements that fish of such high quality deserve. Feel free to add on a piece of pickled ginger, or more wasabi, but I suggest you do nothing but place these little bundles of perfection directly into your mouth.

Though the sea eel was by far the most delicious of the bunch for me, the other four held their own, especially considering that the char adds a scrumptious glaze and warmth to the cooling, tender cuts of fish. The Kinmedai (red snapper) dressed with yuzu kosho (chili pepper with yuzu peel) was a particular standout, the combination of flavours an absolute culinary delight. Pro-tip: if you can, dine on Tuesday or Friday, the two days a week when they receive their fresh shipments from Japan!

Sakura Ebi Truffle Angel Hair Pasta ($28.50++)

Next up is a staple on the IKYU menu, and a favourite of repeat diners. The Sakura Ebi (dried prawn) Truffle Angel Hair Pasta is probably unlike anything you’ve had before: a fusion cold pasta dish that marries traditional Asian flavours with truffle and a touch of magic. Watch as Chef Woei takes me into the kitchen for the quick cooking process!

Chef cooks the angel hair pasta to a perfect al dente in less than 5 minutes, gives it a cold ice bath, and then adds spring onion, sakura ebi (dried prawn), salted seaweed, and a savoury truffle oil & soy sauce mixture.

With a mix, twirl, and sprig of fresh lettuce the pasta is ready for plating.

Chef garnishes the dish with salmon roe and edible flowers before I enjoy my first experience eating Italian pasta with chopsticks.

It’s the perfect portion for one, or for sharing when nibbling on plates of sushi. The cold and fragrant dish is a pleasurable play of flavours on the palate: with bites of crunchy prawn and seaweed in between the chewy roe, it’s at once distinctly Japanese and yet subtly Italian due to the marriage of truffle oil and angel hair pasta.

Chef was inspired by the classic Wanton Mee, which he says shares a very similar cooking process. When I asked him why he chose Italian pasta over an Asian-style noodle (did anyone else assume it would be soba?), he explained that the textures would not have worked, which he confirmed through the creation process when experimenting with different noodle bases. The key he says is that the pasta is ‘80% done’, which in my humble opinion adds to the irresistible spectrum of textures in this complex dish. This is one quirky, savoury, and delicious plate of pasta we have here folks, and you can bet I slurped down every last bit!

fish-display

Tucked among the hip cafés of Tiong Bahru, with dimly lit industrial interiors (that added just the right amount of drama to my sushi filming!), IKYU is ideal for a refined lunch or intimate dinner. The team here knows what it means to do simple but high-quality Japanese cuisine well, with the occasional flare of delectable innovation that balances classic flavours with tasty creativity.

Find it at 5 Yong Siak Street (Tiong Bahru)
Book a table at IKYU.

Tags Feature, Japanese

Others Restaurants

Must-Eats this Week: Lobster Masala & Double Boiled Soup in Coconut at StraitsKitchen

Post author By
Post date December 9, 2016
No Comments on Must-Eats this Week: Lobster Masala & Double Boiled Soup in Coconut at StraitsKitchen

In this week’s edition of new and drool-worthy eats, I headed over to StraitsKitchen to sample two standout dishes that will be included as part of their Christmas and New Year’s buffet menus (full details at the bottom of the post!). Cue the food frenzy, cause the Double Boiled Seafood Soup in Whole Coconut and Lobster Masala are sleighing this holiday dining season in Singapore: outstanding flavours whipped together from a team of chefs who know how to get local cuisine right. Let’s go behind the scenes to see how these go from kitchen fresh to your eager stomach.

Double Boiled Seafood Soup in Whole Coconut

As one of the founding members of StraitsKitchen Chef Albert works hard to not only replicate the authentic local flavours he grew up with, but to also improve on them through culinary innovations. Case in point: this limited time festive dish takes the traditional double boiled soup to a whole new level of food greatness.

Chef Albert sources a mixture of red date, goji berry, Chinese herbs, mushroom, Chinese yam, scallop, and prawn to prep the soup.

straits-soup-2
All of those fragrant and fresh ingredients go directly into a young Thai coconut whose water has drained and saved for other dishes, but whose flesh kept totally intact.

Chef Albert adds chicken stock and lets the mixture steam for a minimum of 4-6 hours to completely infuse the flavours with the coconut, resulting in a complex and soothing herbal seafood soup with hints of the tropics.

All of the seafood at StraitsKitchen – where the kitchens are 100% certified Halal (but they serve wine in the restaurant area) – is certified sustainable, from catch to prep, and you can taste the freshness. Being a chef, Albert explains that he’s ‘always looking for something new’, and was thus inspired by the traditional ‘Buddha Jump Over the Wall’ soup. He claims that ‘this is the sequel’ – a sequel that vastly improves on the original, in my humble opinion.

It’s smooth yet herbal, and achieves an ideal level of mild saltiness. The coconut mellows out some of the stronger flavours while allowing the soup to maintain its subtle earthiness. Oh, and the scallop simply falls apart into a warm and tasty seafood treat that’s only enhanced when you scrape some of the coconut flesh off into your spoon. It’s pretty much herbal soup HEAVEN (but scrape that coconut, trust me!). Catch this Double Boiled Seafood Soup in Whole Coconut as part of all of StraitsKitchen’s Christmas buffets as well as their New Year’s Eve Dinner!

Lobster Masala

Here, folks, is something even more limited edition, as the Lobster Masala will only be served during the New Year’s Eve Dinner Buffet.

Lobster. Masala. That’s right, two of the most delicious foodstuffs on earth in one plate, for your eating pleasure. Here’s how this earth-shatteringly yummy delight comes into being, courtesy of Chef Siddharth:

Chef Siddharth sautées garlic, red onion, tomatoes, and a *few* chili peppers together with a splash of vegetable oil.

Next up is a shower of spices in the form of ginger, turmeric, chili powder, spice powder (cinnamon, cloves, nutmeg), and a pinch of salt. The mixture gets a splash of water and simmers for about 20 minutes, while I salivate behind the camera.

The lobster is first boiled for 15 minutes, then added to the fragrant curry to cook for a few more minutes. Chef Siddharth then spoons the curry right back into that tasty crustacean for a mouthwatering presentation…

A+ for style! The lobster masala is finished with a coriander & red pepper garnish, and is ready for prime feasting.

Chef Siddharth was inspired by the cuisine of Mumbai, which borders the sea and thus features a variety of seafood dishes with an emphasis on rice over heavy curries. Don’t expect butter chicken – here we have a deeply flavourful curry that’s less saucy than you’d expect, but with just the right kick of spice that’s never overpowering enough to stop you from eating. The fresh basmati rice (imported from India, naturally) is key to balancing the explosion of flavours, and the tender lobster is the perfect seafood complement to the rich gravy. This tastes just as fantastic as you would imagine it to.

So how can YOU get a taste of these wickedly delicious holiday dishes? Here are the deets on how to fill your festive season with all the Seafood Soup and Lobster Masala you can fit into that tummy:

CHRISTMAS BUFFETS (Double Boiled Seafood Soup in Coconut)

-Christmas Eve and Day Dinner buffets begin at 7:00 PM and are priced at $88++ per adult (without alcohol) and $48++ per child (ages 4 to 12).
-Christmas Day Lunch buffet begins at 12:30 PM and is priced at $68++ per adult (without alcohol) and $48++ per child (ages 4 to 12).
-Christmas Eve Lunch buffet begins at 12:30 PM and is priced at $58++ per adult (without alcohol) and $28++ per child (ages 4 to 12).

NEW YEAR’S EVE BUFFET (Double Boiled Seafood Soup in Coconut & Lobster Masala)

-Dinner begins at 7:30 pm, $188++ per adult (with alcohol), $138++ per adult (without alcohol) and $98++ per child (ages 4 to 12), which all include entry to the Belle Époque countdown party. The party will feature live entertainment, complete with free-flowing beverages such as Perrier-Jouët Belle Époque vintage champagne, and an epic dessert extravaganza from 9:30 PM onwards.

Click here to book your festive meals at StraitsKitchen!

Tags New Restaurants, Newly-opened

Others Restaurants

Drool-worthy Eats of the Week: Tom Yum Cereal Salmon & BBQ Pork Ribs at Pluck

Post author By
Post date November 21, 2016
No Comments on Drool-worthy Eats of the Week: Tom Yum Cereal Salmon & BBQ Pork Ribs at Pluck

One glance at Pluck’s new menu was all it took win my heart…er, stomach. So like any good foodie I strolled over to get a taste of what promised to be a feast of fusion bites highlighting Southeast Asian flavors.

Full disclosure: the reality was so much better than I could have ever anticipated.

Two dishes truly stood out among some stellar competition: the Tom Yum Cereal Salmon…

and Assam BBQ Pork Ribs…

Talk about leaving me breathless. I wolfed down that salmon in under two minutes and the ribs didn’t take much longer. Naturally I HAD to get a behind-the-scenes look at how these absurdly tasty dishes were created. Come fly with me…into Pluck’s kitchen!

Tom Yum Cereal Salmon ($22++)

The Norwegian salmon bites take a quick dip in a lake of tom-yum spiced cereal crumbs…

are presented to the oven gods for 7 brief minutes…

and are finished with simple topping of mentaiko mayo and spring onion. BAM.

Sublime.

The salmon is ridiculously moist and tender and the scrumptious bites pack a huge flavour. The smooth mayo nicely tempers the spice of the tom yum, and the crunch of the cereal contrasts appealingly with the melt-in-your-mouth fish. Just putting it out there – it makes for an otherworldly experience.

We are not worthy of this deliciousness.

Assam BBQ Pork Ribs ($22++)

Next on my plate are some meaty bad boys. After being marinated in a tamarind/secret spice/BBQ sauce compote they get a royal 12 hour sous-vide treatment at 75 degrees to lock in the flavour. Then the magic happens:

They get an extra coating of the pineapple & honey infused BBQ sauce before being torched to perfection. (Hey, is that drool on your phone?)

They’re finished with a beautiful spattering of peanuts, Japanese rice seasoning, fried shallots, and red onion.

And here we have the five wickedly tender, well-sized pieces of juicy meat. The hint of fish in the Japanese rice flavoring is pleasantly balanced by the tangy sweetness of the sauce and the entire dish is elevated thanks to the combined texture of peanuts and shallots. Never thought I’d say it but this is a surprisingly complex rib!

I have to give a special shout-out as well to the Thai Tea-ramisu ($10++). The ladyfinger cookies are soaked in, you guessed it, Thai tea, and chilled together with a premium Thai-tea infused mascarpone for 24 hours. Overall it’s an incredibly palate-pleasing dessert that nails the right balance of creamy, fluffy, and refreshing. Don’t expect the sugar level of a typical Thai iced tea though, cause it’s a less prominent hint of sweetness and a surprisingly subtle flavour of tea that provides the perfect ending to the savory mains.

Find it at 90 Club Street.
Book a table at Pluck.

Tags Feature, Sponsored