Archive for the ‘1.0 Media Invites’ Category

FiSK Seafoodbar & Market–The place to get your fill of Norwegian seafood

Was recently invited to attend a Norwegian seafood dinner organised by the Norwegian Seafood Council, held at the newly opened FiSK Seafoodbar & Market. I’ve always had an extra keen interest on things related to Norway simply because years ago, I used to work for a shipping company with strong Norwegian links. And I’ve also been to Norway, most expensive trip of my life so far, even though air tickets were only $400 on Qatar Airways. Yes.

When the Norwegian Seafood Council invites you to a seafood dinner, you’d be an idiot to say no. Because you know that the seafood that they are going to serve is going to be one of the best and freshest you can possibly get in Singapore. I mean or else why host a dinner right? But not just that, if the venue is at the restaurant whose owner, Frank Næsheim, is also in the business of importing Norwegian seafood into Singapore (Snorre Food), you make sure to cancel all other appointments on that day specially to attend this dinner. No-brainer right?

Fisk Seafoodbar & Market

Apparently Norway is a very good place for seafood to grow. Because of the ice-cold and crystal clear waters, all Norwegian seafood grows slowly and develops a taste and texture that is sought after by chefs and connoisseurs. The story does make sense, because why do people live in such harshly cold conditions, if not for the fact that they can obtain a good product from the land, or sea in this case?

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Big Sake Bar–They actually do a mean Omakase

With a name like Big Sake Bar, you’d be forgiven for thinking that they only do alcohol. But in actual fact, Big Sake Bar has a pretty extensive izakaya menu, and interestingly, they also do an 8 course Omakase for $88 nett. $108 nett gets you the omakase set with a Tokkuri (carafe) of sake from your choice of 3 premium sakes.

To enjoy the omakase, you would need to make an advanced reservation, the omakase is only served at the main sushi counter and that area only seats 6. You will be able to watch Head Chef Andy skilfully prepare each dish right in front of you. Speaking of Chef Andy, beneath the young-looking and quiet exterior lies a person with some serious knife skills. Although he does not have formal culinary training, he has worked at Ricciotti and The Sushi Bar before taking on the role of head chef at Big Sake Bar.

The omakase is only available until the end of 2017, so you better be quick about it. Scroll down for pictures of the delicious dishes.

Big Sake Bar - Sashimi Platter

Sashimi Platter

Thick slices of very fresh tasting swordfish, salmon, seared salmon and botan shrimp. Doesn’t require much more description than that. Shipments of fish from Japan come in 3 times a week.

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Five Nines Restaurant reopens at Cuppage Plaza – 6 course set menu at $49

[Media Invite]

Five Nines (999.99), which used to be at Keong Saik Road, has now reopened on the 4th floor of Cuppage Plaza. Previously focussing on European cuisine, it has now shifted to serving affordable European-Japanese fare prepared with seasonal ingredients flown in from Japan several times a week. Lots of Japanese businessmen frequent Cuppage Plaza for the numerous Japanese restaurants there, so this is probably one of the reasons for the shift into Japanese-inspired food. Five Nines is a sister restaurant to Kappo Shunsui by Chef Tomo Watanabe, who led his restaurant Shunsui in Tokyo to Michelin Guide’s Bib Gourmand fame from 2015 to 2017. The culinary team at Five Nines is led by 37 year old Head Chef Takashi Ohkawa who has close to 2 decades of experience from restaurants across Italy and Japan.

One of the highlights of Five Nines is its $49++ 6 course set menu. If you want to experience a bit of fine dining (food-wise), $49 is about as affordable as it can go in Singapore. See pictures below for my experience. You will have to make an advanced reservation for the set menu though as ingredients are limited.

Five Nines - Marinated Botan Shrimp and Couscous Salad

Marinated Botan Shrimp and Couscous Salad

If you’ve never had this, this raw shrimp tastes totally different from any cooked prawn you have ever eaten. When you bite into it, it has a certain firmness yet spring to it. This was prepared such that even the shell could be eaten.

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Grand Hyatt Melbourne Collins Kitchen– Mouth-watering dishes from the Burn City Pop Up

[Media Invite]

During our holiday in Melbourne, we had the opportunity to check out Collins Kitchen at the Grand Hyatt. The name Collins Kitchen might bring about a rather casual restaurant image in your mind, but it is actually a pretty contemporary looking restaurant with an ultra high ceiling and an enormous kitchen in full view of the restaurant.

While we were there, Burn City Smokers was helming the kitchen and they will be there until the end of November. Burn City Smokers, as their name suggests, are experts in the art of smoking with wood, combining traditional techniques with modern flavour and style. Their menu for Collins Kitchen include Tasmanian free range baby back pork ribs, smoked lamb rump, pork scratchings, corn bread and popcorn ice cream sandwiches. Basically all the good stuff that will leave you feeling like you’ve just been to a traditional Southern American barbecue.

Grand Hyatt Melbourne Collins Kitchen (20)

The 3 of us were very impressed with the food, the ambience and the service. We managed to get a nice booth seat next to the windows so we felt like we were in our own little world, even though the restaurant was packed since it was Melbourne Cup day. Speaking of which, all the ladies were dressed to the nines, with their fascinators and all. Aside from the spring salad which was a little difficult to eat (too many long stems), we enjoyed all the dishes that we ordered. The meats were fabulous as expected. The hanger steak had beautiful flavour while  my 8 hour smoked beef short ribs was bone tender and very rich tasting. It might actually be a good idea to share this, because a little goes a long way!

Collins Kitchen Burn City Pop Up

More than once during the meal, and during the course of my holiday, I mentioned to the Partner that we should plan another visit to Collins Kitchen. Great pricing (this meal would probably have cost much more in Singapore!) and a great experience, alas we just didn’t have time during our trip!

Scroll down for more pictures!

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Antoinette– The new Hakka-inspired dishes taste fantastic!

[Media Invite]

You may know Antoinette for it’s dainty and delectable desserts, but did you know that Antoinette serves up delicious mains as well? These are not just a few savoury dishes to cater to those that happen to be hungry, but a full-fledged menu that you would find in a good restaurant.

Award-winning Chef Pang Kok Keong is always experimenting with new dishes. You can tell when he makes it a point to come up with a cake collection launch every single year. Recently, he decided to create Hakka inspired dishes so as to showcase his culinary heritage. When you look at these dishes, you’ll wonder, are these Western dishes, or are these Asian dishes? Therein lies the excitement of dining at Antoinette’s, some of the new dishes are so different, you’re kept on your toes wondering what’s coming next!

Take a sneak peek below of what the 6 new dishes are like. The revamped Antoinette menu will still feature some classic French dishes as well as these 6 new special dishes. So glad to know that my favourite Nougatine crepes are still available, although only during tea time and weekend brunch. One of the best crepes I’ve ever had!

 

Antoinette - Bread and Butter  (2)

Bread Basket $5

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