Archive for the ‘1.2 Restaurants’ Category

Unique Dim Sum dishes at Avenue Joffre (Sentosa)

Do you get the feeling that if you’ve tried one dim sum restaurant, you’ve tried them all? While the culinary scene in Singapore has been hotting up and throwing out all manner of new and exciting dishes, it has not been the same case when it comes to dim sum. Don’t get me wrong, I love eating har gow, siew mai and cheong fun, and these are must orders whenever I have dim sum, but I also want a few new dishes as well to whet my appetite and make the entire experience memorable.

Well, I’m glad to say I’ve finally found a restaurant that serves dim sum I’ve never tried before, and the dim sum dishes taste good! It might be a bit tiresome to have to go into Sentosa, but at least Avenue Joffre is just a 3 min walk from the monorail station, and it is well worth the effort. And the best part is, the prices are very reasonable for the quality that is served. Most of the dim sum dishes are priced at a standard $6++ per basket.

But before I delve into the dim sum proper, I would like to add that their roast meats are fantabulous too! The meats are marinated for 1/2 a day and roasted over lychee-wood, rendering the meats with a subtle fruity flavour.

Avenue Joffre - Honey-glazed BBQ Pork $18 (3)

Honey-glazed BBQ Pork $18

Just look at the lusciousness of the bbq pork, so juicy and tender, and enveloped by the sticky sweet honey glaze! Each slice has been cut extra thick for you to get maximum impact.

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[CNY 2017] Lo hei with gold flakes at Yàn 宴 to give yourself a prosperous start to 2017!

Yan Cantonese Cuisine - Yellowtail Fish & Crispy Lobster Fillet Yu Sheng with Golden Flake in Shun De Style (3)

Yes, you heard me right. A yu sheng so decadent it boasts gold flakes in it! Dine at Yan Cantonese Cuisine at the National Gallery and you’ll be able to toss to a year of abundance with the signature Yellowtail Fish Yu Sheng with Golden Flake in Shun De Style. The gold flakes aren’t the only special thing about this yu sheng. Because crispy fried vermicelli is used as a base instead of the usual vegetable strips, the yu sheng tastes savoury rather than cloyingly sweet. Coupled with cubes of crispy lobster fillet, it’s no wonder I completely cleaned my plate when I tried this decadent yu sheng last week. Scroll to the end for more pictures of the Yu Sheng.

Yan Cantonese Cuisine - Signature Crispy Roasted Suckling Pig (3)

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Lawry’s The Prime Rib– The Prime (Rib) choice for special occasions

Even though there are many steakhouses and restaurants serving steak in Singapore, we still like to go back to Lawry’s The Prime Rib every so often, for the simple reason that the steak is consistently good, and we like the steak there. Yes, even food bloggers crave consistency once in a while, especially when you have a baby in tow and need to know that the restaurant is spacious.

Specifically, I like the Prime Rib at Lawry’s. The steak is always tender, and it comes with a whole pool of special gravy that I like, and it’s one of the few places that provides creamy mustard as a condiment! I could eat dollops of that creamy mustard, it’s so good! It’s not at all cheap to dine at Lawry’s, but if you have the AMEX or CIMB credit card, you could get 50% discount if it is just 2 pax dining.  Click here to see all their promotions. They are also having a Christmas menu. Scroll down to see the entire menu.

Lawry's The Prime Rib - The Diamond Jim Brady Cut 450gm $158

The Diamond Jim Brady Cut 450gm $158

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宴 Yàn Restaurant at National Gallery

If you’ve been wanting to dine at the upmarket Yan Restaurant at the National Gallery but have been holding back because of the cost, here’s your chance to check out Yan. From now until 31 October, Yan will be featuring 25 double-boiled soups prepared during time honoured recipes. Each bowl of soup costs only $13.80++ and comes with a bowl of fragrant crispy rice. On any one day, 5 pre-determined soups will be available on weekly rotational basis. However, if you have a particular soup in mind, you can call in the day before to have it reserved. Scroll to the end for the entire list of the 25 soups.

Yan Cantonese Cuisine (6)

芫茜果皮炖鸭

Double-boiled Duck with Parsnip and Dried Orange Peel

I had the opportunity to sample 5 soups a couple of weeks back. The soups are chock full of ingredients and are pretty light tasting, ie not the thick with collagen kind. Personally, I would prefer stronger tasting soups. I would also have preferred the rice portion to be larger, because I enjoyed the soup even more with the rice.  I actually like chomping on some rice while drinking soup, I feel it somehow adds to the flavour, probably because there’s some textural thing going on, especially so with crispy rice.

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Chef’s Table by Chef Stephan Zoisl – Let the chef decide what you should eat!

Choice can be a double-edged sword if you haven’t a clue what it is that you desire. Leaving the decision making to the chef when you’re at a restaurant and thinking of what to eat, in this case can actually pay off.

At Chef’s Table by Chef Stephan, instead of choosing off a menu, diners are invited to cross out what ingredients they would like to avoid. The entire meal will then be left to the chefs to prepare and serve based on the freshest produce of the day. The Japanese have a term for it, “omakase”. And yes, the chefs, not the waiters will serve you so that they can explain to you the inspiration behind their creations.

I had the privilege of checking out Chef’s Table some time back and I must say that the food served is indeed delicious, innovative and stylishly presented. Even the fish dish was delicious to me, and I am usually very fussy about fish as it tends to be too dry or stringy. So it did seem like the gamble to leave it all up to the chef paid off.

The only issue I have is with the pricing. For our 6 course meal costing $128++, I would have expected some sort of a steak for one of the courses to make the entire meal feel more substantial. Although there was a veal dish, the veal was diced into cubes, which doesn’t give the same impact.

Scroll down for pictures of the meal we had.

Chef's Table by Stephan Zoisl - Crabmeat

The meal was off to a good start with this crab dish that was just bursting with flavour, literally from the salmon roe, to the juicy diced cucumbers and the sweet crab flesh, helped along with a gazpacho sauce of cucumber and yoghurt.

Chef's Table by Stephan Zoisl - Hamachi (1)

The first of the two fish dishes, the hamachi was lightly seared on the outside while still being raw on the inside, allowing its freshness to be tasted.

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