As someone who writes about dining experiences, it is impossible to resist writing about my food-related experiences on board Royal Caribbean. I enjoy the cruise a lot, it is a nice relaxing getaway with plenty of entertainment and recreational facilities to keep boredom at bay. So how do the food measure up to my expectations? Actually, knowing that the kitchen has to handle three thousand plus guests, I do not set my bar too high. I do feel that the crew does very well to manage that many guests and provide decent meals. Anyway, onto the restaurants!
Windjammer is where guests are treated to free flow of mainly Western and Indian food. The spread is pretty impressive, spanning over four long tables and another six standalone counters. On first visit, I do munch happily on the food due to the variety. But the thing is the spread is almost the same everyday, and it does not differ much between lunch and dinner. So for subsequent visits, I just find myself eating for the sake of eating. For breakfast, I prefer the spread here as compared to the limited one at the Dining Room. Anything that you can think of for a western breakfast, Windjammer has it. Sausages, eggs, cereals, yoghurts, bacons, hams, breads, they have them all here.
Dining Room is another place where one is not charged to have meals there. The good part about breakfast there is that you can choose a freshly warmed breakfast from a list of selections. The mini buffet spread situated at the centre of the hall is nothing to shout about—just regular stash of cereals, drinks and not-so-nice yoghurts. For lunch and dinner here, we get to select a dish from each section of the three course meals. I prefer this place is because the menu keeps changing for every meal, so I get to try different dishes every time. And most of these dishes are pretty good in taste, especially the appetizer of Scallop Gratin. For desserts, opt for the cakes and panna cotta instead of the mango rice, which is simply awful in taste due to the use of artificial mango flavour. One thing to note: bring along a set of formal clothes if you want to dine at here on the last night of the cruise, or else it is off to dining at Windjammer.
There will be staff going around to promote specialty restaurants and special set meals, and I get to try The Brunch. My verdict is unless you are interested in the kitchen tour, which is part of the package, do not bother to try out the brunch. The free flow of champagne is great, but the food is not good enough to match it. The selection is very limited, spanning over only two long tables, and the food are mostly cold. I think I rather go and eat the same old dishes at Windjammer instead, seriously.
One last tip: go early to have your meals. It will be less crowded and in the case of Windjammer, it will be easy to find seats.
Bon voyage and Bon appétit!
Tuesday, December 26, 2017
Monday, November 20, 2017
Kurama Robatayaki - Hearty Surprises in this Surprise Find
This place is called hidden gem because one cannot spot it if casually walking around the central area of Millenia Walk. This restaurant, along with other Japanese restaurants, is actually nested within Nihon Street on the 2nd floor. So just keep an eye out for a big Nihon Street signboard to find the place. Seems like recently, lots of shopping malls are into featuring exclusive areas for Japanese restaurants. Some do not work for me, while some become my favourite haunts. As for the one in Millenia Walk, I like the scenic ambience with bamboos plants lining one side of the wide corridor, and the restaurants here look promising. I had tried Saboten before at 313 Somerset, so naturally, I decide to try out another establishment instead, and Kurama does not disappoint.
The exterior is a mishmash of colourful Japanese ornaments, decorations and sake bottles, which extends to the bar area near the entrance. It does have the feel of a traditional makeshift Japanese-themed chill-out spot. And hiding behind this bar is the restaurant where the countless of white paper lanterns, some with Japanese word on them with black ink, greet the patrons. Another centrepiece of the place got to be the wooden counter that is decked with various produces. The setting somewhat makes this place looks like a nice cosy restaurant located beside the market, minus the noise, of course.
Not only is Tsukune Don a great hearty and flavourful treat, it is unbelievably value for money. At only $9.90, I get a bowl of chicken minced meat skewers, paired with egg and very well-cooked quality Japanese rice topped with seaweed flakes, bonito flakes and other seasonings. The lightly seasoned chicken is fresh and full of meaty flavour, and the half-cooked egg is prepared in such a way that a tiny pressure breaks runny thin egg white to douse the rice and tsukune in egg yolk—simple things in life can be so enjoyable.
Spicy Salmon, which is originally $26.90, is now $8.90—this is the price I remember, these may vary from the actual prices slightly, is a real steal. The fresh slices of raw salmon are glazed with a dash of spicy seasonings, which gives the extra kick to the taste. For its original price, this don is still worth a shot due to the novelty of spicy salmon and the quality Japanese rice. At the super discount, this is a must-try.
Momo: chicken thigh meat on skewers is a good choice to order to try out what the robatayaki dishes here are all about due to the attractive price of $3. The preparation of this dish is reminiscent of that of the best sumiyaki restaurant, Kazu. After sprinkles of sea salt and pepper, plus a spray of oil, and the fresh, succulent meat is off to the grill. And this works because going light on seasonings allow the flavours of grilled meat to shine through. I say the momo here is pretty comparable to the one in Kazu.
The quality of tebasaki is comparable also, but this is more expensive than its counterpart in Kazu, as do other sumiyaki items. But there are times where I will go to this restaurant for sumiyaki over Kazu when I favour better and spacious setting or I have cravings for sumiyaki during lunch time—Kazu is only opened during dinner. And the super value for money dons are worth a trip down there.
Do take note that when I put the tag "Value for Money" to this post, I am referring to the dons available during lunch. Ordering the ala carte items such sumiyaki and robatayaki items is another story.
The service is good. There is this auntie service staff is friendly and full of zest, and we appreciate this kind of great service that has a unique Singaporean feel to it.
Needless to say, this restaurant has become one of my top choices for lunch already due to the great price, variety and decent quality of food.
My Thoughts: It is one of my Favourite Haunts!
Nearest car park: Millenia Walk's car park
Nearest MRT: Promenade
9 Raffles Boulevard
Millenia Walk, #02-07
Singapore
Contact No: 63419668
Saturday, November 4, 2017
CocoMax Coconut Water
Refreshing coconut water is a great drink to enjoy in Singapore’s hit and humid weather. CocoMax coconut water is one of my favourites due to its distinctive nutty flavour.
Country of Origin: Thailand
Where to get this: All major supermarkets
Monday, October 23, 2017
One of the Best Pandan Rolls
Looks can be deceiving, and this unassuming-looking pandan roll proves just that.
It doesn’t have the beautiful pastel green hue that is like the obvious feature, or selling point of pandan cake. This is because no artificial colouring is used, which is the exact reason I decide to try the cake when passing by the temporary stall in Heartland Mall. The light green sponge is unbelievably moist and soft, and the aroma of natural pandan is very pronounced. To top it off, real Thai coconut flesh is rolled into the sponge. It works. In fact, I am wondering why didn’t any other bakers think of this. It’s a great combination! The moment I open the box, I am hit by strong aroma of coconut and pandan. Definitely one of the best pandan cakes I have ever tried.
It doesn’t have the beautiful pastel green hue that is like the obvious feature, or selling point of pandan cake. This is because no artificial colouring is used, which is the exact reason I decide to try the cake when passing by the temporary stall in Heartland Mall. The light green sponge is unbelievably moist and soft, and the aroma of natural pandan is very pronounced. To top it off, real Thai coconut flesh is rolled into the sponge. It works. In fact, I am wondering why didn’t any other bakers think of this. It’s a great combination! The moment I open the box, I am hit by strong aroma of coconut and pandan. Definitely one of the best pandan cakes I have ever tried.
Location: Not fixed. There is no label on the box for me to know anything about the Baker. So if you see a booth selling pale green pandan roll with real coconut flesh, I highly recommend you to get at least a box. I regret getting a box only. Should have brought more and get the contact number.
Friday, October 20, 2017
Friday, October 6, 2017
Okayama Shine Muscat Grapes
I used to say Kyoho Grapes are the best grapes. Now that has changed, after I have tried Okayama Shine Muscat. Thin skin, firm juicy flesh that tastes refreshing and blissfully sweet. And a hint of floral aroma, incorporated with a touch of flavour of wine and melon is what makes these beautiful jade green orbs taste so special. A must try.
Note: There are Shine Muscat grapes from Korea and other prefectures of Japan. While these grapes spot the distinctive floral wine flavour, this aroma is not as pronounced and the level of sweetness is not comparable with that of Shine Muscat grapes from Okayama. While Shine Muscat grapes from outside Okayama are worth a try, they should not be used as benchmark for Shine Muscat grapes.
Country of Origin: Japan
Where to get this: Emporium Shokuhin (This grocer is currently not in operation), NTUC and Cold Storage
Wednesday, September 20, 2017
Bulla Frozen Greek style Yoghurt
The tangy taste of yoghurt adds extra zest to the ice-cream, which works for me. And the Greek style yoghurt makes for a creamier treat than other frozen yoghurt products. For the Blueberry frozen yoghurt, it is a perfect match with nutty flavour of the white chocolate.
The Boysenberry yoghurt may not be love at first taste, but I find myself liking it as I try more of it. Helps that the cone is super crunchy. Highly recommend to put it out of fridge for at least five minutes before tucking into it.
Country of Origin: Australia
Where to get this: NTUC and Cold Storage supermarkets
Tuesday, August 29, 2017
Bangkok Jam - Not Bad at all
Actually, we had been there once before and found the food there not to our liking. And thus, I did not write anything about this place. With the recent change of menu, there is vast improvement in the food.
The setting of this restaurant seems to be geared towards industrial chic with Thai influences. There are lots of loud and colourful drawings plastered over the walls and pillars. Yet at certain spots, there are cute little artificial potted florals placed on the wooden shelves. This mix is pretty eccentric, I do not know what to make out of this. Modern Thai Cuisine with a twist, maybe?
As for the food, while it is not at the level of Mai Thai and Nahkon, it is better than that of quite a number of Thai chain restaurants—make a guess on which ones, clue: they are well-established, but I did not bother to write about them. The clear Tom Yum soup, which is filled with robust, simulating flavours of lemongrass, kaffir lime leaves and galangal, has the right balance of saltiness and tangy flavours. And additional point added for the fresh seafood. The only thing that puts this soup below the soups I have in Mai Thai and Nahkon is that one extra element in taste or aroma is missing, but I cannot put my finger exactly on what is it.
Olive rice is tending towards the oily and salty side, but it makes up for this by packing lots of flavours of the mild spices. The rice is soft yet not soggy, so a tick for well-cooked rice. What I like are the little moulds of pickles and cut vegetables that are flavourful and give shots of refreshing elements to the rice.
Green curry is fine since it is not too hot and has generous chucks of fresh chicken. Mixed vegetables is almost on par with the ones in my favourite Thai restaurants, but certain vegetable in this dish is too bitter.
The dessert of Coconut Ice-cream with Red Ruby is the winner here since I love the creamy, nutty flavour of coconut and the refreshing crunchiness of red ruby—tapioca-flour-covered water chestnut.
Service is okay, with one of the staffs being eager and energetic. So it is all good.
I don't mind going to this restaurant since the food is decent, plus the convenience of getting there.
My Thoughts: Not Bad
Nearest car park: Marina Square's car park
Nearest MRT: City Hall
#02-105B/C
6 Raffles Boulevard
The setting of this restaurant seems to be geared towards industrial chic with Thai influences. There are lots of loud and colourful drawings plastered over the walls and pillars. Yet at certain spots, there are cute little artificial potted florals placed on the wooden shelves. This mix is pretty eccentric, I do not know what to make out of this. Modern Thai Cuisine with a twist, maybe?
As for the food, while it is not at the level of Mai Thai and Nahkon, it is better than that of quite a number of Thai chain restaurants—make a guess on which ones, clue: they are well-established, but I did not bother to write about them. The clear Tom Yum soup, which is filled with robust, simulating flavours of lemongrass, kaffir lime leaves and galangal, has the right balance of saltiness and tangy flavours. And additional point added for the fresh seafood. The only thing that puts this soup below the soups I have in Mai Thai and Nahkon is that one extra element in taste or aroma is missing, but I cannot put my finger exactly on what is it.
Green curry is fine since it is not too hot and has generous chucks of fresh chicken. Mixed vegetables is almost on par with the ones in my favourite Thai restaurants, but certain vegetable in this dish is too bitter.
The dessert of Coconut Ice-cream with Red Ruby is the winner here since I love the creamy, nutty flavour of coconut and the refreshing crunchiness of red ruby—tapioca-flour-covered water chestnut.
Service is okay, with one of the staffs being eager and energetic. So it is all good.
I don't mind going to this restaurant since the food is decent, plus the convenience of getting there.
My Thoughts: Not Bad
Nearest car park: Marina Square's car park
Nearest MRT: City Hall
#02-105B/C
6 Raffles Boulevard
Tuesday, August 22, 2017
Odette - Subtle yet Bold and Exciting
After a lunch here, I realize that the name, Odette, not only identifies and represents the restaurant, it also encapsulates the essence of the food here. Adding that "little something" to create dishes is the philosophy of Odette, Chef Julien Royer's grandmother, and the creations here exhibit just that. In addition, every little ingredient used contributes to defining the taste of the food that is meticulously prepared. In fact, I am very impressed that the staffs here are absolutely precise and detailed in their introductions of the dishes. Even the customized tableware and cutleries, which I appreciate for the varied textures and shapes, tell little stories about this restaurant. Well, I leave it to the amazingly professional staffs there to fill you in on the details if you choose to dine at there. On here, I will instead talk about the highlights.
Three pieces of tantalizing-looking canapés are served first to give a sneak preview of what this restaurant is all about. The three vary in taste from the pillow-like savoury, crispy canapé filled with a burst of umami, the cute little tart featuring the earthy flavours of peas, to the cake-like creation that has a mild sweetness, completed with shaved cheese for that extra subtle punch. Things are looking up here.
Next up are the breads. Being picky about the quality of the breads, I say the breads here have me raving about them. Served warm, the texture and taste of these fresh breads are perfect: the paper thin stretched dough of the viennoiseries have a bit of crisp and are full of buttery goodness, the sour dough bread is unbelievably soft and fluffy. Paired with the rich butter or the lighter lard—both are peppered with extra seasonings, the multitude of flavours resulted is a joy to savour.
The clear wholesome broth of the Mushroom tea is packed with woody aroma and umami of mushrooms, which goes so well with the creamy ceps sabayon and accompanying brioche. I love mushrooms, and I love it when the essence of mushrooms is condensed into this pure form.
Appetizer of Hokkaido Scallop looks like it is painstakingly prepared with the thin, translucent slices of Nashi pear decked on top of slices of Kyoho grapes and tiny scallop cubes. The fresh scallop cubes, whose silky flesh has the subtle sweetness of the sea, allow the flavours of the pear slices and grapes to seep in between them, thus each mouthful of this dish is bursting with subtle flavours. Though my opinion is that the scallop cubes taste way better with the grapes due to iota of zest in the refreshing juices of the grapes, which complements the light saltiness of the scallop cubes. Nashi pear has that flowery fragrance and honey sweet taste, which are great when eaten on its own, but does not do much for the scallop.
As for the savoury scallop roe tartine, it tastes so sinfully good due to the intense briny flavour.
Heirloom Beetroot Variation is a sight to behold. In fact, this dish is so pretty that I am at loss on where to start eating from. Well, I decide to try the beetroot sorbet first since I am curious about its taste. It is earthy yet refreshing—a lovely combination, goes well with the other components of the dish. I also love the cheese mousse that gives an extra salty, nutty taste to the mildly sweet beetroot. Another love is the beetroot meringues perching on top of the dollops of cheese mousse. They are like solidified form of puffy clouds saturated with the goodness of beetroot, and when popped into the mouth, melt instantly into a myriad of subtle flavours that please the palates. A delightful dish all in all.
Rosemary Smoked Organic Egg, served with smoked pine leaves, is not only aesthetically impressive due to the presentation of the egg in an egg tray filled with dry ice, the taste can match its looks. The runny egg is of such smooth texture that it does not that sticky consistency that most cooked eggs have, and yet it is cooked to the precise point where the flavours of cooked egg are unlocked. And as I reach over to savour the spoonful of egg and equally smooth potato syphon, the smell of smoked pine leaves emitted from below the bowl invokes the feeling of dining in the woods, except this is in the comforts of a restaurant. I appreciate how this dish engages one's senses and imagination. Bits of savoury Iberico chorizo completes this dish by adding extra bite and intensity to the egg and potato.
Not all sea basses are the same, some are better than the others. Not to mention the fish dishes of several European restaurants do not score high in my opinion. So naturally, I do wonder if the sea bass here can meet my expectations. Brittany sea bass proves to be a fish of premium quality, coupled with excellent preparation skills, it is a fish very well-done because of the firm yet pliable flesh that showcases flavours of the sea with nary the fishy smell. The crunchy sakura ebi of strong umami flavour, with the sharp rostrum nicely trimmed off, is a great delight to munch on. Paired together with the fish, it is like enjoying the gems of the sea. I got to mention the amazingly smooth pumpkin puree whose earthy flavour gives a clean finish to the taste of the fish, and it tastes wonderful on its own also. And a shout out to that singular pickled onion petal—it introduces a dash of simulating kick to the dish. Despite my love for the ingredients of this main course, I got to admit that I am not wowed by the Thai inspired sauce. The sauce tastes great due to the chock full of spices, so I figure that most people will like it. In fact, I like Thai food also. However, given that I have Thai food almost every fortnightly, I am not that keen to try Thai inspired dishes in a French restaurant. This is more of a personal preference though.
Poulette, meaning the chicken, is firm yet succulent, and the unique woody aroma of truffle shaves and the slight sweetness of polenta cake make this even more delightful to tuck into. The fresh prawns are nice additions to give extra dimension to the taste. But to me, the real star of this main course is that green pepper stuffed with foie gras and mashed chicken. Creamy and meaty, it has so many flavours at work here. I sure do not mind having a second helping of this, notwithstanding the fact that I am pretty stuffed at this point in time.
Palate cleanser of cucumber, mint and basil surprises me, in a very good way, by not overloading on the sourness side. The cool cucumber refreshes the palate, the lime gives a tang of zest, the creaminess of the milk sorbet tones down the zesty flavours, and the basil adds a hint of exotic flavour. First time I try a palate cleanser that has so many flavours, with so much thought put into creating it. This is by far the best palate cleanser I ever have.
The mellow creamy lemon curd and the crispy yet easy to break sable of the dessert is bliss in culinary form. The beautiful foam on top is simulating in taste. I prefer the bottom part of the dessert over the dome, but both can go together in harmony to result in a multifaceted taste. I do like this dessert though I wish there is more of the lemon curd.
Petit fours are lovingly presented in a clay pot that can be separated into four layers. Most noteworthy one is the white chocolate lollipop that goes "poof" the moment I pop it into my mouth, and it becomes a cloud of flavours—think white chocolate and a dash of lime. A nice surprise, I must say.
Service here is perfect. Professional, prompt, non-intrusive and friendly, I cannot find any fault in this area. I also like the little extra miles they go, like pushing carts of champagnes and cheeses to patrons for our choosing, pouring the sauces over the dishes when served to our tables, to make this a special dining experience.
The interior is posh and soft on the eyes due to the panels of light coral colour. The layout is made in such a way that one will feel to be in a world of his or her own, sort of. Or maybe it is because I am seated at the table with semicircle sofa that gives a feeling of being enclosed, in a good way, of course. There are some tables facing the kitchen that is fully viewable through the automatic glass doors. If you want an action-packed meal, not literally, request for the table facing the kitchen.
I cannot say that I will come here often since one needs to make a reservation at least one month beforehand. But it is obvious from my post here that I love this place. In fact, this restaurant is now one of my favourites among favourites. For that special occasion in which my companion can definitely make it without last minute cancellation, then yes, this is the restaurant that comes to my mind.
My Thoughts: Sublime! The Best!
Nearest car park: National Gallery's car park
Nearest MRT: City Hall
1 Saint Andrew's Road
#01-04, National Gallery
Contact No: 6385 0498
Three pieces of tantalizing-looking canapés are served first to give a sneak preview of what this restaurant is all about. The three vary in taste from the pillow-like savoury, crispy canapé filled with a burst of umami, the cute little tart featuring the earthy flavours of peas, to the cake-like creation that has a mild sweetness, completed with shaved cheese for that extra subtle punch. Things are looking up here.
Next up are the breads. Being picky about the quality of the breads, I say the breads here have me raving about them. Served warm, the texture and taste of these fresh breads are perfect: the paper thin stretched dough of the viennoiseries have a bit of crisp and are full of buttery goodness, the sour dough bread is unbelievably soft and fluffy. Paired with the rich butter or the lighter lard—both are peppered with extra seasonings, the multitude of flavours resulted is a joy to savour.
The clear wholesome broth of the Mushroom tea is packed with woody aroma and umami of mushrooms, which goes so well with the creamy ceps sabayon and accompanying brioche. I love mushrooms, and I love it when the essence of mushrooms is condensed into this pure form.
Appetizer of Hokkaido Scallop looks like it is painstakingly prepared with the thin, translucent slices of Nashi pear decked on top of slices of Kyoho grapes and tiny scallop cubes. The fresh scallop cubes, whose silky flesh has the subtle sweetness of the sea, allow the flavours of the pear slices and grapes to seep in between them, thus each mouthful of this dish is bursting with subtle flavours. Though my opinion is that the scallop cubes taste way better with the grapes due to iota of zest in the refreshing juices of the grapes, which complements the light saltiness of the scallop cubes. Nashi pear has that flowery fragrance and honey sweet taste, which are great when eaten on its own, but does not do much for the scallop.
As for the savoury scallop roe tartine, it tastes so sinfully good due to the intense briny flavour.
Heirloom Beetroot Variation is a sight to behold. In fact, this dish is so pretty that I am at loss on where to start eating from. Well, I decide to try the beetroot sorbet first since I am curious about its taste. It is earthy yet refreshing—a lovely combination, goes well with the other components of the dish. I also love the cheese mousse that gives an extra salty, nutty taste to the mildly sweet beetroot. Another love is the beetroot meringues perching on top of the dollops of cheese mousse. They are like solidified form of puffy clouds saturated with the goodness of beetroot, and when popped into the mouth, melt instantly into a myriad of subtle flavours that please the palates. A delightful dish all in all.
Rosemary Smoked Organic Egg, served with smoked pine leaves, is not only aesthetically impressive due to the presentation of the egg in an egg tray filled with dry ice, the taste can match its looks. The runny egg is of such smooth texture that it does not that sticky consistency that most cooked eggs have, and yet it is cooked to the precise point where the flavours of cooked egg are unlocked. And as I reach over to savour the spoonful of egg and equally smooth potato syphon, the smell of smoked pine leaves emitted from below the bowl invokes the feeling of dining in the woods, except this is in the comforts of a restaurant. I appreciate how this dish engages one's senses and imagination. Bits of savoury Iberico chorizo completes this dish by adding extra bite and intensity to the egg and potato.
Not all sea basses are the same, some are better than the others. Not to mention the fish dishes of several European restaurants do not score high in my opinion. So naturally, I do wonder if the sea bass here can meet my expectations. Brittany sea bass proves to be a fish of premium quality, coupled with excellent preparation skills, it is a fish very well-done because of the firm yet pliable flesh that showcases flavours of the sea with nary the fishy smell. The crunchy sakura ebi of strong umami flavour, with the sharp rostrum nicely trimmed off, is a great delight to munch on. Paired together with the fish, it is like enjoying the gems of the sea. I got to mention the amazingly smooth pumpkin puree whose earthy flavour gives a clean finish to the taste of the fish, and it tastes wonderful on its own also. And a shout out to that singular pickled onion petal—it introduces a dash of simulating kick to the dish. Despite my love for the ingredients of this main course, I got to admit that I am not wowed by the Thai inspired sauce. The sauce tastes great due to the chock full of spices, so I figure that most people will like it. In fact, I like Thai food also. However, given that I have Thai food almost every fortnightly, I am not that keen to try Thai inspired dishes in a French restaurant. This is more of a personal preference though.
Palate cleanser of cucumber, mint and basil surprises me, in a very good way, by not overloading on the sourness side. The cool cucumber refreshes the palate, the lime gives a tang of zest, the creaminess of the milk sorbet tones down the zesty flavours, and the basil adds a hint of exotic flavour. First time I try a palate cleanser that has so many flavours, with so much thought put into creating it. This is by far the best palate cleanser I ever have.
The mellow creamy lemon curd and the crispy yet easy to break sable of the dessert is bliss in culinary form. The beautiful foam on top is simulating in taste. I prefer the bottom part of the dessert over the dome, but both can go together in harmony to result in a multifaceted taste. I do like this dessert though I wish there is more of the lemon curd.
Petit fours are lovingly presented in a clay pot that can be separated into four layers. Most noteworthy one is the white chocolate lollipop that goes "poof" the moment I pop it into my mouth, and it becomes a cloud of flavours—think white chocolate and a dash of lime. A nice surprise, I must say.
Service here is perfect. Professional, prompt, non-intrusive and friendly, I cannot find any fault in this area. I also like the little extra miles they go, like pushing carts of champagnes and cheeses to patrons for our choosing, pouring the sauces over the dishes when served to our tables, to make this a special dining experience.
The interior is posh and soft on the eyes due to the panels of light coral colour. The layout is made in such a way that one will feel to be in a world of his or her own, sort of. Or maybe it is because I am seated at the table with semicircle sofa that gives a feeling of being enclosed, in a good way, of course. There are some tables facing the kitchen that is fully viewable through the automatic glass doors. If you want an action-packed meal, not literally, request for the table facing the kitchen.
I cannot say that I will come here often since one needs to make a reservation at least one month beforehand. But it is obvious from my post here that I love this place. In fact, this restaurant is now one of my favourites among favourites. For that special occasion in which my companion can definitely make it without last minute cancellation, then yes, this is the restaurant that comes to my mind.
My Thoughts: Sublime! The Best!
Nearest car park: National Gallery's car park
Nearest MRT: City Hall
1 Saint Andrew's Road
#01-04, National Gallery
Contact No: 6385 0498
Saturday, August 12, 2017
Ginza Kuroson (Robertson Quay) - Quality Japanese Food at Great Prices
Closed
Being a regular of Ginza Kuroson at Takashimaya, I, of course, cannot wait to check out the new branch at Robertson Quay when it opened. I am very glad that I take the time to do so. Robertson Quay is a really scenic, tranquil, nice place to go to. With the river by the side and mixed development low-storey buildings that house a great variety of restaurants on the first floor, minus the buzz of shopping malls, it is enjoyable and relaxing to stroll to the restaurant.
Interior is modern Japanese decor, where the zen influence is obvious. This place is brighter than the restaurant at Takashimaya due to the use of wooden furniture while the latter has marble or granite table top at counter seats. Otherwise, the setting is pretty similar.
One notable difference is that this branch has a special set lunches, which have additional udon and tempura dish. The udon here is the best udon I ever have, for now. Unlike most udons, which are round and fat in diameter, the one here is flat and has smoother, firmer texture, kind of like al dente version of udon. Can be eaten hot or cold, I opt for the cold one since slurping up cold noodles feels especially refreshing in a hot weather and I like how the udon is served on a bed of ice.
Tempura is another winner since due to the fresh prawns used, and the batter is crispy and does not have the smell of stale oil.
My favourite dish got to be the negitoro rice bowl. Fresh minced tuna belly, topped with chopped spring onions and real wasabi, this dish is bursting with flavours. Spring onions can do wonders to the taste of food, and in this case, raw fatty fish meat. Moist pearl-like grains of rice are smooth and starchy in texture, each is imbued with fragrant sushi vinegar. They are soft yet not mushy—signs of quality rice excellently cooked.
As for the Nagekomi don, the raw fishes are very fresh, and I like the addition of the minced fish, adding variety to this dish.
Interior is modern Japanese decor, where the zen influence is obvious. This place is brighter than the restaurant at Takashimaya due to the use of wooden furniture while the latter has marble or granite table top at counter seats. Otherwise, the setting is pretty similar.
Tempura is another winner since due to the fresh prawns used, and the batter is crispy and does not have the smell of stale oil.
The appetizer changes according to availability of ingredients. Sometimes, the appetizers are so good that they can be considered as dishes in their own. The salad is the generic type. Desserts are okay, coming in the form of pudding and custard. Yes, no watermelon! Though they are just those nice custard found in bakeries, instead of being unique in any way.
This is one restaurant I will always be going back due to the sheer variety of quality set lunches and the negitoro rice bowl, which is not easily available elsewhere. In fact, I prefer this oulet over the one at Takashimaya since I like the relaxed ambience here, and the service staffs here are incredibly friendly.
My Thoughts: It is one of my Favourite Haunts!
This restaurant is no longer in operation.
Wednesday, July 19, 2017
Artemis - The Food: Tastes as Good as it Looks
Mediterranean cuisine, sustainable produce—these are what brought my attention to Artemis, and these are the factors that keep this restaurant in my wish list, even after I struck some, including restaurants with Michelin Stars, off the list due to my lack of time to patronize them all. In fact, so hectic is my schedule that this will most probably be one of the last few I write for this year. Prior to visiting this place, I was not sure if I had made the right choice. Turns out that this restaurant is one of best surprises of the year. Not only does the food here scores high on taste, it is also aesthetically pleasing.
The much raved about beautiful view of the Marina Barrage from the rooftop will impress many, I guess. If seated at the right location, one can even see the iconic Supertrees of Gardens by the Bay. The interior is of minimalist style to let the skyline of the city runs the show. Since I appreciate nature more, I acknowledge that the place is absolutely great for dates, but I am not exactly bowled over by the setting of the restaurant. So let's go on to talk about the food instead.
It is quite a novelty that a service staff carries the wooden tray filled with bread and makes her rounds to the tables to serve the bread. And to top this off, instead of butter, powdered spices and olive oil are provided as dips for the bread. The taste is interesting, but the dips do not integrate well into the bread to create a harmony of texture and taste. The bread itself is not served warm. And it is kind of hard but not toasty to justify the dry texture. I am very fussy about my breads, so the bread here does not win me over.
Moving on, casting the bread aside, the other dishes get the thumbs up from me. Alaskan King Crab is love at first bite because the generous chunks of fresh, succulent crab meat are oh so sweet. And the creamy, slightly tangy dressing with finely chopped vegetables serves to accentuate that sweetness of the sea. The avocado slices are welcomed addition since I love the smooth balmy creaminess of this berry. The dressing also goes very well with the avocado since it adds a kick to the mild taste of avocado. Tomato petals, which looks like bacon, has very intense, full-bodied flavour. This appetizer is best enjoyed by savouring these ingredients separately since they all have distinctive tastes that can be combined but each is good enough to shine on their own; the avocado refreshes the palates, and the tomato petals give the oomph factor to complement the crab meat. This dish is a must-order.
Octopus Salad is truly a very unique salad since the cooked vegetables are used instead of the usual raw ones. The best part is it also tastes great. The broccolini, which is a hybrid of broccoli and kale, is every bit as juicy and crisp as raw vegetables, thus having that wonderful bite that many love in their salad. Fine preparation is needed to achieve this and retain that beautiful dark green colour of the vegetable. The other ingredients of the salad simulates the senses: citrus flavour of the artichoke adds zest to salad, and the romesco sauce of vivid orange colour introduces earthy tones to the taste. The cylindrical pieces of octopus are grilled to perfection—featuring the rich aroma of grilled seafood and being slightly chewy, but not overly so. If I have to nit-pick, my only grouse with this appetizer is that one of the octopus pieces is too thick, thus being too chewy to my liking.
Beetroot Gnocchi is one of those vegetarian main courses that is not only healthy, but also tastes delicious. The fresh and crunchy vegetables pairing with the pungent feta is a bold combination that works, due to the strong taste of feta adding a zing and accentuating the clean taste of the various vegetables. The pink-hued breakfast radish not only adds colour to the dish, this juicy, zesty, crunchy root vegetable incorporates a contrast in taste, for that extra excitement. And the vegetables also go very well with the mashed celeriac that coats them with a layer of subtle flavours of celery with nutty overtones. Beetroot gnocchi has that glorious shade of reddish purple and looks very appetizing, but it is far more subdued in terms of flavours. The sweet earthy taste adds dimension to this mains though I have to admit that the other ingredients steal the show instead. And I do find this dish to be slightly similar to the Octopus Salad due to the use of broccolini.
After trying these dishes with bold, clean and striking flavours, I do wonder if the dessert, Salted Vanilla Ice Cream, can match up to them. I find my answer where I take the first bite of the ice cream, served at the perfect temperature—cold enough to retain the shape yet higher than freezing point to allow the flavours to be released. It is sublime because of the intense milky taste. Either eat on its own or savour it with carrot cake sponge and walnut crumble, it is all good.
Petit fours served at the end of the meal is a nice touch, but given how exciting are the appetizers, mains and dessert to the senses, these cute little pieces of confectionery do not really make that much of an impression.
As for the service, the friendly staffs get all the basics right, and I can see that they really try hard. They can do better if there is an extra sharpness in the observation of surroundings and the handling of orders. Things are still pretty good when I arrive at the earliest timing, almost. But the staffs get real busy when the restaurant is full, yes, it is full on a weekday afternoon, so it is best to make reservation, and it may be difficult to get their attention. All in all, I still give the service here the thumbs up, especially when they bid farewell to me when I am leaving. To me, this tiny gesture leaves a nice ending note to the dining experience, it matters.
So will I come back? It goes without saying that for sure I am.
My Thoughts: Awesome!
Nearest car park: CapitaGreen's car park
Nearest MRT: Telok Ayer
138 Market Street
#40-01 CapitaGreen (Rooftop)
Contact No: 6635 8677
The much raved about beautiful view of the Marina Barrage from the rooftop will impress many, I guess. If seated at the right location, one can even see the iconic Supertrees of Gardens by the Bay. The interior is of minimalist style to let the skyline of the city runs the show. Since I appreciate nature more, I acknowledge that the place is absolutely great for dates, but I am not exactly bowled over by the setting of the restaurant. So let's go on to talk about the food instead.
It is quite a novelty that a service staff carries the wooden tray filled with bread and makes her rounds to the tables to serve the bread. And to top this off, instead of butter, powdered spices and olive oil are provided as dips for the bread. The taste is interesting, but the dips do not integrate well into the bread to create a harmony of texture and taste. The bread itself is not served warm. And it is kind of hard but not toasty to justify the dry texture. I am very fussy about my breads, so the bread here does not win me over.
Moving on, casting the bread aside, the other dishes get the thumbs up from me. Alaskan King Crab is love at first bite because the generous chunks of fresh, succulent crab meat are oh so sweet. And the creamy, slightly tangy dressing with finely chopped vegetables serves to accentuate that sweetness of the sea. The avocado slices are welcomed addition since I love the smooth balmy creaminess of this berry. The dressing also goes very well with the avocado since it adds a kick to the mild taste of avocado. Tomato petals, which looks like bacon, has very intense, full-bodied flavour. This appetizer is best enjoyed by savouring these ingredients separately since they all have distinctive tastes that can be combined but each is good enough to shine on their own; the avocado refreshes the palates, and the tomato petals give the oomph factor to complement the crab meat. This dish is a must-order.
Octopus Salad is truly a very unique salad since the cooked vegetables are used instead of the usual raw ones. The best part is it also tastes great. The broccolini, which is a hybrid of broccoli and kale, is every bit as juicy and crisp as raw vegetables, thus having that wonderful bite that many love in their salad. Fine preparation is needed to achieve this and retain that beautiful dark green colour of the vegetable. The other ingredients of the salad simulates the senses: citrus flavour of the artichoke adds zest to salad, and the romesco sauce of vivid orange colour introduces earthy tones to the taste. The cylindrical pieces of octopus are grilled to perfection—featuring the rich aroma of grilled seafood and being slightly chewy, but not overly so. If I have to nit-pick, my only grouse with this appetizer is that one of the octopus pieces is too thick, thus being too chewy to my liking.
Beetroot Gnocchi is one of those vegetarian main courses that is not only healthy, but also tastes delicious. The fresh and crunchy vegetables pairing with the pungent feta is a bold combination that works, due to the strong taste of feta adding a zing and accentuating the clean taste of the various vegetables. The pink-hued breakfast radish not only adds colour to the dish, this juicy, zesty, crunchy root vegetable incorporates a contrast in taste, for that extra excitement. And the vegetables also go very well with the mashed celeriac that coats them with a layer of subtle flavours of celery with nutty overtones. Beetroot gnocchi has that glorious shade of reddish purple and looks very appetizing, but it is far more subdued in terms of flavours. The sweet earthy taste adds dimension to this mains though I have to admit that the other ingredients steal the show instead. And I do find this dish to be slightly similar to the Octopus Salad due to the use of broccolini.
After trying these dishes with bold, clean and striking flavours, I do wonder if the dessert, Salted Vanilla Ice Cream, can match up to them. I find my answer where I take the first bite of the ice cream, served at the perfect temperature—cold enough to retain the shape yet higher than freezing point to allow the flavours to be released. It is sublime because of the intense milky taste. Either eat on its own or savour it with carrot cake sponge and walnut crumble, it is all good.
Petit fours served at the end of the meal is a nice touch, but given how exciting are the appetizers, mains and dessert to the senses, these cute little pieces of confectionery do not really make that much of an impression.
As for the service, the friendly staffs get all the basics right, and I can see that they really try hard. They can do better if there is an extra sharpness in the observation of surroundings and the handling of orders. Things are still pretty good when I arrive at the earliest timing, almost. But the staffs get real busy when the restaurant is full, yes, it is full on a weekday afternoon, so it is best to make reservation, and it may be difficult to get their attention. All in all, I still give the service here the thumbs up, especially when they bid farewell to me when I am leaving. To me, this tiny gesture leaves a nice ending note to the dining experience, it matters.
So will I come back? It goes without saying that for sure I am.
My Thoughts: Awesome!
Nearest car park: CapitaGreen's car park
Nearest MRT: Telok Ayer
138 Market Street
#40-01 CapitaGreen (Rooftop)
Contact No: 6635 8677
Wednesday, June 28, 2017
Mad About Sucre - Fallen in Love Again
After my first visit to Mad About Sucre, I have been wanting to come here again. But it is only until now I can squeeze out some time to satisfy my cravings for meticulously prepared, fine French confectionery. The idyllic, swish place is still immersed in that Parisian vibe, completed with light French music, and the service is still as warm and friendly though the new young chap has lots to learn from the owners.
What has changed is the line-up of cakes, just like how the best restaurants of the world change their menus seasonally, to continually surprise and tantalize our palates with new creations.
And the Castile I have tried pleasantly surprises me like what the cakes of previous line-up had done. This cake, taking on an angelic appearance, complete with a white chocolate feather on top, tastes like incredibly sweet bliss being condensed into a tangible and edible form. The light yoghurt mousse features a firmer texture than that of usual mousse, so as to complement those of the lychee jelly, honey sponge and compote. More importantly, it has a wonderfully intense, sweet milky flavour. It is light yet at the same time, is bursting with flavours. The compote of fresh strawberries and blueberries, amazingly, has just that soft touch of tart taste to add dimension to the overall taste while not overwhelming the delicate flavours. The texture of lychee jelly encased inside the mousse is akin to that of konnyaku, thus the very subtle flowery aroma of lychee is only released after the mousse, compote and sponge have melted in the mouth. This crystal-like block of jelly does very well to refresh the palates in preparation for the next bite of the cake. I love how subtlety can translate to intensity in this creation.
In addition to the delightful, delicate cakes, Western Provincial Dining is introduced into the menu. And this gives me more reasons to go here for an exceptional complete dining experience.
The Spring Tangy Tomato Soup is exactly as the name suggests: tangy, at just the right level where the palates are teased and the appetite is whetted, without overwhelming the natural sweetness of the tomatoes. Talking about tomatoes, along with the sun-dried tomatoes used to introduce the hint of the smoky flavour, 2 types of French tomatoes are utilized to make this soup, and one of them is the heirloom beefsteak. And these tomatoes yield incredibly sweet soup with a myriad of flavours due to the numerous aromatic compounds of the different types of tomatoes. This dish is not just about the soup—hidden beneath the soup is a stash of fresh Arctic Snow Crabs. Amazingly, the lovely, distinctive briny flavours of the crab is accentuated, instead of eclipsed, by the strong taste of the tomatoes. With that said, this is a great dish to start the meal with.
The salad totally wins me over to declare that it is a must to try to the dishes in Western Provincial Dining menu. It is no mere salad. Luxurious, sinful ingredients such as French foie gras, grilled prawns, and caviar are added to staples of egg and fresh, crisp greens. The foie gras is cooked until it is crispy on the surface while retaining the soft interior, which is full of oily goodness. Grilled prawns are so fresh, sweet and intense in flavour—the prawns are perfectly prepared to unlock the full extent of the aroma of grilled seafood, I have to say the grilled prawn here is one of the best prawns I have tried. Most probably the best, on par with the prawn I had in a Michelin Star restaurant. Caviar replaces salt in this dish for dashes of saltiness and sprinkles of umami. And I absolutely welcome this since savouring the relish of the sea encased within each black pearl of the caviar is pure indulgence. Amid the lush savours, the egg adds a nice earthy flavour to balance the flavours of the salad and give variations to the overall taste. It is not only the ingredients that shine, the combination of these ingredients works to create a dish that features flavours of a wide spectrum while ensuring these flavours complement each other. Oh yes, the sweet, slightly tangy French mustard sauce does great to make the greens a delight to tuck into while staying in the background to let the other ingredients take the central stage.
With all these being said, it is without a doubt that I am looking forward to go back.
My Thoughts: Amazing!
Nearest car park: URA's open air car park along Teo Hong Road and Bukit Pasoh. Prepare lots of coupons.
Nearest MRT: Outram Park
27 Teo Hong Road
Singapore
Contact No: 62213969
Sunday, June 18, 2017
Terra Tokyo Italian - One of the Best Italian Restaurants in Singapore
It has been quite a while since I feel great inspiration to write about my dining experiences. And at Terra Tokyo Italian, that inspiration to do so is so strong that words, sentences literally surface onto my mind when I am savouring the dishes here. It is one of those times that reminds me of the reasons I put into words my thoughts on the restaurants I have been to: to feel inspired and translate that feelings into a tangible form in black and white.
With the terracotta red bricks lining one wall, sliver ornaments adorning another side, white-washed walls, lacquered wooden table and Windsor chairs, the place is seeped in a curious and uplifting mix of idyllic, rustic Italian vibe and modern sophistication. In fact, the interior of this restaurant reflects what the food here is all about.
First up is, of course, the bread, served in a cute little sack. The presentation is very quaint and interesting, which does heighten my expectations. And the creamy mushroom spread, with that pronounced, well-loved woodsy flavour, that comes with the bread makes for a unique and wonderful start. Though the spread is more of the star instead of the bread. While the bread has a nice browned, crispy surface around the soft, stretchy, moist core, it does not really have anything special that make me swoon over it. Then again, perhaps the mushroom spread goes best with this kind of bread. The great part is the spread can be replenished, and I do enjoy tucking in the bread with a thick layer of mushroom spread slathered on it.
The real show begins when the appetizer, Scallop from Salfutu comes up. The scallop itself, served in a rustic pot, is incredibly sweet. And the texture is perfect: so soft that the knife cuts through it like butter, yet retaining that light bounce of fresh scallop. The delicate crust on top imparts an extra hint of crunchiness to the scallop, making this dish all the more delightful. The tomato sauce is unlike any I had tasted. Subtlety and flawless balance of flavours are what it is all about. A lace of sweetness, a dash of acidity and the distinctive wholesome flavour of fresh tomatoes complement the mild flavour of scallop perfectly. Even the asparagus wins me over despite the fact that I am no fan of this vegetable. The young shoot is refreshing in taste, tender yet firm and has no fibres—the fibrous texture of most asparagus is what I do not fancy. This is a dish I can find nothing to nit-pick on. And it is amazing that the flavours of this dish actually develop and get more intense with each subsequent bite. My impression of this appetizer goes from being pleased with it to absolutely loving it. One more thing, the champagne I have tastes sweet with this appetizer—great pairing of wine with dish.
The Hokkaido Uni Spaghetti continues to impress with the gems of the sea and spaghetti that is one of its kind. I always appreciate food that introduces new tastes and textures while persevering the familiarity of the traditional dishes. The spaghetti here is exactly that. Thicker than the usual spaghetti, it is smooth and features an iota of chewiness that other types of spaghetti do not have. Best of all, it absorbs the rich umami flavours of the decadent fresh uni and bottarga very well without getting soggy. The yuzu added gives a hint of refreshing taste and aroma to the spaghetti, and when paired with the uni, reminds me of the time I had the freshest, best sushi that had citrus added to it—adding dimension to the taste and highlighting the freshness of the seafood. Like the appetizer, the flavours of this dish intensify as one savours it. Got to say that this is the best spaghetti dish I ever have.
Since I have specified that I do not eat beef and lamb, I expect the main course to be fish. Well, the chef gives me a nice surprise with the serving of duck instead. This nice surprise turns out to be a wonderful surprise. The sweet, juicy duck meat, which has slight gamey flavour, is perfectly cooked to have both the aroma of roasted meat and the tenderness. Dipped in the sauce full of homely flavours, it becomes a mouthful of bliss when tucking into it. This beautiful, and I specifically mean in terms of taste, main course is the best duck dish I have thus far.
The Tiramisu keeps up with the rest of the dishes by blowing me away with the most intense shot of coffee hidden within the moist chocolate sponge. So strong is the flavour of the coffee that that it tastes like liquor, and I remain very awake till night time. The rich fresh cream not only tastes good by itself, it also harmonizes the strong taste of coffee. And the strawberry, oh my goodness, it is unbelievably sweet for a strawberry. And a sweet strawberry, with its lovely fragrance, is definitely and always one of my favourite fruits. A great dessert to end the meal.
Service is very attentive and meticulous, with nothing out of place. A turn of head or stretching of the neck, and the friendly service staff will notice and attend to the patron in need. I am absolutely impressed.
Some food sweeps people off their feet while some have the down-to-earth charm. The food here is in between these two categories. Kind of like after taking the first bite, little angelic wings grow out from the heart, and one's heart starts to flutter around happily. As things progress, the heart begins to twirl around in delight. I do look forward to going back.
My Thoughts: Awesome!
Nearest car park: URA parking lots along Tras Street. Alternatively—need the alternative solution since it is not easy to get an empty slot at Tras Street, there is a car park in quite nearby URA building
Nearest MRT: Tanjong Pagar
54 Tras Street
Singapore
Contact No: 6221 5159
With the terracotta red bricks lining one wall, sliver ornaments adorning another side, white-washed walls, lacquered wooden table and Windsor chairs, the place is seeped in a curious and uplifting mix of idyllic, rustic Italian vibe and modern sophistication. In fact, the interior of this restaurant reflects what the food here is all about.
First up is, of course, the bread, served in a cute little sack. The presentation is very quaint and interesting, which does heighten my expectations. And the creamy mushroom spread, with that pronounced, well-loved woodsy flavour, that comes with the bread makes for a unique and wonderful start. Though the spread is more of the star instead of the bread. While the bread has a nice browned, crispy surface around the soft, stretchy, moist core, it does not really have anything special that make me swoon over it. Then again, perhaps the mushroom spread goes best with this kind of bread. The great part is the spread can be replenished, and I do enjoy tucking in the bread with a thick layer of mushroom spread slathered on it.
The real show begins when the appetizer, Scallop from Salfutu comes up. The scallop itself, served in a rustic pot, is incredibly sweet. And the texture is perfect: so soft that the knife cuts through it like butter, yet retaining that light bounce of fresh scallop. The delicate crust on top imparts an extra hint of crunchiness to the scallop, making this dish all the more delightful. The tomato sauce is unlike any I had tasted. Subtlety and flawless balance of flavours are what it is all about. A lace of sweetness, a dash of acidity and the distinctive wholesome flavour of fresh tomatoes complement the mild flavour of scallop perfectly. Even the asparagus wins me over despite the fact that I am no fan of this vegetable. The young shoot is refreshing in taste, tender yet firm and has no fibres—the fibrous texture of most asparagus is what I do not fancy. This is a dish I can find nothing to nit-pick on. And it is amazing that the flavours of this dish actually develop and get more intense with each subsequent bite. My impression of this appetizer goes from being pleased with it to absolutely loving it. One more thing, the champagne I have tastes sweet with this appetizer—great pairing of wine with dish.
The Hokkaido Uni Spaghetti continues to impress with the gems of the sea and spaghetti that is one of its kind. I always appreciate food that introduces new tastes and textures while persevering the familiarity of the traditional dishes. The spaghetti here is exactly that. Thicker than the usual spaghetti, it is smooth and features an iota of chewiness that other types of spaghetti do not have. Best of all, it absorbs the rich umami flavours of the decadent fresh uni and bottarga very well without getting soggy. The yuzu added gives a hint of refreshing taste and aroma to the spaghetti, and when paired with the uni, reminds me of the time I had the freshest, best sushi that had citrus added to it—adding dimension to the taste and highlighting the freshness of the seafood. Like the appetizer, the flavours of this dish intensify as one savours it. Got to say that this is the best spaghetti dish I ever have.
Since I have specified that I do not eat beef and lamb, I expect the main course to be fish. Well, the chef gives me a nice surprise with the serving of duck instead. This nice surprise turns out to be a wonderful surprise. The sweet, juicy duck meat, which has slight gamey flavour, is perfectly cooked to have both the aroma of roasted meat and the tenderness. Dipped in the sauce full of homely flavours, it becomes a mouthful of bliss when tucking into it. This beautiful, and I specifically mean in terms of taste, main course is the best duck dish I have thus far.
The Tiramisu keeps up with the rest of the dishes by blowing me away with the most intense shot of coffee hidden within the moist chocolate sponge. So strong is the flavour of the coffee that that it tastes like liquor, and I remain very awake till night time. The rich fresh cream not only tastes good by itself, it also harmonizes the strong taste of coffee. And the strawberry, oh my goodness, it is unbelievably sweet for a strawberry. And a sweet strawberry, with its lovely fragrance, is definitely and always one of my favourite fruits. A great dessert to end the meal.
Service is very attentive and meticulous, with nothing out of place. A turn of head or stretching of the neck, and the friendly service staff will notice and attend to the patron in need. I am absolutely impressed.
Some food sweeps people off their feet while some have the down-to-earth charm. The food here is in between these two categories. Kind of like after taking the first bite, little angelic wings grow out from the heart, and one's heart starts to flutter around happily. As things progress, the heart begins to twirl around in delight. I do look forward to going back.
My Thoughts: Awesome!
Nearest car park: URA parking lots along Tras Street. Alternatively—need the alternative solution since it is not easy to get an empty slot at Tras Street, there is a car park in quite nearby URA building
Nearest MRT: Tanjong Pagar
54 Tras Street
Singapore
Contact No: 6221 5159
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