Posts Tagged ‘one-fullerton’

ME@OUE–Catch unblocked views of the NDP fireworks for $6!

NDP Fireworks (1)

NDP at the Floating Platform (1)

View of the Marina Bay Floating Platform and the NDP Preview Fireworks last week

The rooftop bar at ME@OUE is like a hidden gem in the heart of the CBD with front row tickets to watch any fireworks held at the Marina Bay area for next to free! Did you know they didn’t charge anything extra at all for all the NDP rehearsals? YOU could have gotten this view for a $6 espresso or $12 for 5 jumbo prawns. In fact, there is no cover charge at all at the rooftop bar, except for ME@OUE Fiesta days, which is like only several times a year. Now don’t say I didn’t give you a heads up for the upcoming F1…

August 9 though, will be a ME@OUE Fiesta day (only the 2nd this year). From 5.30pm – 8.30pm, they will be having ME@OUE Fiesta – National Day Edition which will feature amongst others:

  • Pop-up live roast stations featuring Dried Rubbed Greater Omaha August Tomahawk & Prime Rib and “Bangalow” Sweet Pork Belly Char Siew etc
  • Saint Vaast Oyster Bar
  • Japanese Robatayki skewers using Kumamoto A4 Wagyu Beef Cube, Chicken with Shiro Negi, Meikajiki, Tiger Prawns, Shishito etc.
  • Live Sushi stations
  • Butler-passed canapés and desserts

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Desserts from the 1st edition of ME@OUE Fiesta – Japan Edition

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Me@OUE–The only standalone restaurant in Singapore to serve Kumamoto Beef

Me@OUE is the only stand-alone restaurant in Singapore to serve Kumamoto Beef. Kumamoto beef comes from Kyushu, the most southwesterly island of Japan. Kumamoto wagyu is celebrated for its perfect marbling as the meat is from one of the few, if not the only, free-grazing cattle in the whole of Japan. Most wagyu cows feed on grain instead of grass so to be able to gain access to grass-fed wagyu is indeed a rare treat. Gaining access to the prized meat is but half the battle, knowing how to handle it being the other. Me@OUE’s chefs have the luxury of having access to the entire animal which means freedom and flexibility to use the various cuts that best suit the various dishes.

Speaking of chefs, Me@OUE’s Executive Chef Sam Chin is but 33 years old. He recently rejoined Me@OUE again, previously having worked there in 2014. This young chap speaks with passion in his voice when you ask him about his dishes. Keep a look out for his name because I’m sure we’ll be hearing it quite often in the culinary circle going forward.

The dishes I tried during dinner a couple of weeks back were very good, and yes the Kumamoto Beef was fabulous. There are a number of ways to enjoy it, such as in raw form or as a steak (tenderloin, striploin or ribeye) and either cooked Japanese style or French style. I tried the beef in tartare form as well as steak form and sushi style. All were very good in their own ways.

ME@OUE - Hand-cut raw wagyu tartare

Hand-cut raw wagyu tartare
Nashi Pear, Spicy “Kochujang” Dressing, Egg Yolk, Potato Crisp, Micro Greens

The wagyu tartare in particular was really memorable due to the kochujang dressing. Normally kochujang goes with cooked meat, but in this case the taste of the raw beef is very mild because of the spicy kochujang dressing. But what you do experience in exchange is the luxuriously soft texture of the raw beef. Initially, I thought it would be a shame to mask the natural flavours of the raw beef with such a heavy sauce, but this dish works because the textures become the focal point and because of the sweet and spicy flavours imparted.

ME@OUE - Charcoal Grilled Kumamoto Wagyu A4 Striploin (1)

Charcoal Grilled Kumamoto Wagyu A4 Striploin

Pumpkin Purée, Mashed Marble Potatoes, Seasonal Vegetables

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Monti Sunday Brunch – Unlimited brunch ala-carte style, eat until you drop!

Catalunya at Fullerton Pavilion which opened to much fanfare a couple of years back has closed, and in its place is now Monti by the 1-Group, which also houses other lifestyle brands such as 1-Altitude, 1-Rochester, UNA, 1-University, The Garage, The Summerhouse and 1-Host. Catalunya was sensational, not just because of the amazing food, but also because of the exuberant atmosphere. I was quite sad to hear that it had closed actually! You have to read my review of Catalunya here as well as watch the video where they deliberately smash plates onto the floor! So I was curious to know if Monti would live up to the high standards that Catalunya had set.

Monti Sunday Brunch (6)

I had the opportunity to check out Monti’s Sunday Brunch which is an Italian-style ala-carte buffet featuring the 1st ever Amp your Mojito and make your own Bloody Mary drinks booth.

Monti Sunday Brunch - Frutti di Mare (1)

When you first arrive, a humongous seafood platter will greet you, comprising all the goodies of the sea, aka Alaskan king crab, tiger prawns, tuna tataki, salmon sashimi, fine de Claire oyster, mussels and clams. The menu says that the seafood platter is limited to 1 per table, however you can still order more oysters, tuna tataki, tiger prawns and salmon, so really the only big ticket item that you can’t have refills is the Alaskan king crab.

Monti Sunday Brunch - Eggs Benedict (2)

Eggs Benedict

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Catalunya Weekend Brunch with Passion – 5 reasons why you need to check it out!

Catalunya’s Weekend Brunch Buffet is like no other that I’ve ever experience! It’s rowdy, it’s fun, it’s sensational, it’s fantastic! If you think you’ve seen one buffet and you’ve seen them all, Catalunya’s Weekend Brunch Buffet will change your mind!

Let me tell you five facts about Catalunya’s Weekend Brunch Buffet that sets it apart from the others, culminating in the show stopper….

Catalunya Weekend Brunch with Passion (1)

1. It’s a Spanish inspired buffet

Are there any other Spanish buffets out there? There certainly are a number of Italian ones, as well as International ones, but none that are Spanish focussed.

2. Appetisers Galore

The array of appetisers is mind boggling. The Chacuterie section comprises numerous types of smoked meats such as the much sought after Iberico hams. There is even a whole bowl of steak tartare, which is one of my favourite things. The fish section comprises things like smoked salmon, hamachi with ponzu sauce, sardines and even anchovies. Yes I did say this is a Spanish buffet. And at last count, I saw 7 different types of salads.

I for one normally spend the bulk of my time at the appetiser section when I go for buffets as I love all the raw or smoked meats. They’re not things you can get easily when you dine ala-carte, at least not in this variety. So this buffet is really heaven sent!

3. Buffet line has no mains???

After you have surveyed the buffet line, you will find there are no mains laid out! That’s because the mains will be served to each table around 1.30 pm. What a fantastic idea to do away with the perennial problem of how to make the mains still taste moist, tender and fresh when it’s been sitting under the warmer forever.

Catalunya - Suckling Pig Segovian Style (1)

The suckling pig is surely the highlight of the mains, and really the best that I’ve ever eaten. So tender you don’t even need a knife, and the crackling, oh my, wafer thin and glistening with oil!

4. Fabulous Views

At Fullerton Pavilion, it’s as if you’re dining on water. And you get to enjoy the views of the iconic Marina Bay Sands. Need I say more?

5. It’s a rowdy and passionate affair

For this, no amount of words can do justice. You have to watch the video near the end of this article to see for yourselves!

Scroll down to check out the photos!

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The Pelican Seafood Bar & Grill One Fullerton

*Media Invitation*

The Pelican Seafood Bar & Grill - (16)

Singapore’s latest seafood destination, The Pelican Seafood Bar & Grill is conceptualised by the team behind The Big Idea, which manages a stable of trendy concepts such as Kinki, Fat Cow, Marmalade Pantry and Bedrock Bar & Grill, The Pelican is the group’s latest brainchild that showcases their trademark innovation and expertise in food, design, bar and hospitality.

The Pelican Seafood Bar & Grill - (3)

The Pelican’s culinary team is led by Dan Segall, a well-known figure in the regional scene who has joined The Big Idea as Group Executive Chef. The American chef has built an illustrious international career since he was 16 and chalked up over 20 years of experience at many respected establishments. The Pelican’s Head Chef, Isaac Tan, who successfully launched Bedrock Bar & Grill, also comes onboard with his rich international working experience and expertise with the wood fire grill and seafood, of which 8 years were spent in Sydney.

The Pelican Seafood Bar & Grill - (11)

The menu is inspired by classic East Coast American cuisine. Diners will also be presented with a selection dubbed ‘The Daily Catch’ that is inspired by the ever-changing bounty of the sea. The dishes are meant for sharing and show off some lesser-known cooking techniques that are not often used in a kitchen at home.

The Pelican Seafood Bar & Grill - The Pelican Platter ($99 serves 2 to 3) (1)

The Pelican Platter ($99 / serves 2 to 3)

Featuring seasonal raw oysters (we had the Fanny Bay oysters from Canada for this tasting session) US clams, US Dungeness crab, US poached prawns, Steamed whole Maine lobster from Boston with a lobster tomalley that is basically the liver and roe mixed with mustard and herbs stuffed into its shell, Marinated conch salad using US conch shell fish, US swordfish ceviche, With accompaniments of lemon, cocktail sauce and mignonette dressing

The Pelican Platter is definitely a must order if you plan to be at The Pelican. Apart from it being a humongous platter of crowd pleasing items, most of the items are prepared minimally such that you get to taste the fresh seafood in almost it’s purest form.

I think I must be pretty deprived, because I don’t think I’ve ever tasted crabs as good as the US Dungeness Crab! The sweet flesh came off so easily from the shell, which is a far cry from the messy affair I have to endure when eating crabs from Chinese restaurants. I wonder if it’s because it’s a different breed of crab? Another item worthy of attention was the US conch salad. It’s something you don’t find often and definitely a must try. It has the texture of a mix of clam and abalone.

Once again, a must order for seafood lovers who like strong in your face seafood flavours and ingredients that have not been masked behind a ton of sauce.

The Pelican Seafood Bar & Grill - The Pelican Platter ($99 serves 2 to 3) (5)

Seasonal raw oysters from The Pelican Platter. These here are the Fanny Bay oysters from Canada.

The Pelican Seafood Bar & Grill - Cod’s Tongue Casserole ($26) (2)

Cod’s Tongue Casserole ($26)

This is the muscle from the codfish’s throat area and is a delicacy with a bouncy texture like scallops, it is battered and fried then served with roast garlic and pork scratchings

You won’t be the first if you took a double take at the word throat muscle. Never knew that the throat muscle of a fish would be singled out and cooked into a dish, but I would certainly like to single out this dish as yet another must order at The Pelican. The texture is very similar to squid, so it feels like I’m eating calamari and I’m sure everybody loves calamari!

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