Beurre@23 - Refreshing Lovely Encounter of East meets West

Actually I had visited Beurre 2 years ago, and due to certain circumstances at that time, I did not fully enjoy the complete experience of dining here. So when I passed by this quaint restaurant, I wanted to truly suss out what this restaurant is all about. And so I revisit this restaurant and order what I like.

The food here is actually very good. It is unique due to the incorporation of Asian ingredients into European cuisine. And the flavours are very pleasing on the palates.

The place is modern and romantic, with hints of rustic feel and industrial chic, due to soft yellow lights, dark wooden furniture, cement wall on one side and white washed wall on another. This makes for an excellent watering hole. I immediately feel at ease and cosy when here.

Service is awesome, being friendly, sincere and professional.

I’m glad that I decided to come here again.

Cold Scallop Noodles tastes so refreshing and full of the goodness of the ocean due to the briny sweet raw scallops, fish maw, ikura and “bingsu” tigre du leche. The noodles, which looks to be of Asian variety, is superbly cooked to al dente texture, thus presenting unique type of noodles that I have not tried before. This is my favourite dish here.

The butter to go with the bread worth a special mention. With kombu added, the smooth richness of the butter and the umami of the seaweed makes the bread such a joy to savour. I especially like the white one which is a crispy soufflé texture on the outside and stretchy soufflé on the inside.

Crab Risotto is definietly something special with deep fried soft-shell crab usually seen in Japanese cuisine. The buttery taste, brininess, sweet tanginess of soft-shell crab goes so well with the zesty and sweet tomato based risotto. The smoked scarmorza, a type of Italian cheese, added introduces that stretchy cheese quality into the risotto that I totally enjoy. But serviette needed to wipe the strands of cheese off my mouth lol

Piquillo pepper and garlic spout give the extra subtle kick in taste to make it more exciting. I also love the texture of the risotto: soaked with the goodness of the broth but each grain still retain a light bite in its core.

Octopus Fremantle is an interesting Octopus dish. Besides the chucks of fresh tender octopus added into the noisette potato foam, hotaru ika, including the innards, is also in the mix to amp up the brininess of the dish. Calabrese salami introduces the extra texture and meaty flavour while 63 degrees onsen egg brushes on an extra richness to the dish.

Topical Bliss is a dessert with dimensions in taste and I like it! The refreshing zest passion fruit ice cream juxtaposes perfectly with the sweet, light, airy taste of meringue and the richness plus savoury intensity of thick brown butter sauce. Since it comes in two ice-cream sticks, that means this dessert is perfect for sharing 😉

I love the sweet wine recommended by Joanne, the service staff, who somehow able to guess correctly that I like sweet wines despite me not saying anything about it.

Thoughts: Very Well-Executed Dishes

23 Bukit Pasoh Road

Nearest MRT: Outram Park

Gaig Restaurant - Traditional yet Sophisticated Catalonian Cuisine

Somehow a search on Basque food led me to Gaig Restaurant, a quaint family restaurant that marries old traditions with modern interpretations. And I’m impressed!

The food here evokes that feeling of warmth and nostalgia, while having that touch of sophistication. Being an individual who is into unique food adventures that evoke a wealth of subtle emotions, a meal here definitely satisfies me.

The ambience here feels very cosy and intimate with soft lights and the shelves and tables lovingly decorated with quaint bouquets of dried flowers. At the same time, it is classy, with hints of upmarket decor, making it more perfect for dates.

Service is very friendly and professional. And they make good recommendations on wines. I really enjoy my time here!

I always love to try as many signature dishes as possible without overstuffing myself, so tasting menu is obviously my choice.

The best tomato soup comes in the form of Salmorejo Soup, which is tomato based cold soup and jamón ice-cream. The soup is slightly creamier in consistency and packs with the nuanced zest and sweetness of tomatoes. The rich taste is further elevated with the meaty savoury sweetness of jamón ice-cream.

Complimentary snack of mushroom broth is so amazing in taste. It is full of umami and really warms the soul while savouring it.

Pa Amb Tomàquet Jamón Ibérico features toasted crispy bread, freshly crushed tomato and Iberian pork cold cut. I love the myriad of flavours in this.

Matrimoni is salt-cured anchovy, white anchovy and date beautifully stacked on top of toast. It is full of the essence of ocean. The date is like the cherry on top, whose sweetness cut through the brininess to make it better. Though this is not exactly my type of dish due to strong flavour of anchovy. I love essence of ocean, but in nuanced form.

Jamón Ibérico Croquette deep-fried croquette filled with béchamel and Jamón Ibérico is a very hearty treat filled with umami.

Bomba de la Barceloneta deep-fried potato ball with spicy minced beef, brava sauce aioli is a nice surprise. The mild spiciness refreshes the palates after going through the fields, ocean and woods from the prior appetisers.

Gaig’s Traditional Canelloni fresh pasta stuffed with beef pork truffle sauce is very satisfying treat that is full of earthy flavours. I like the uniqueness of pasta presented in sheet form, wrapped around the mashed filling.

As a seafood lover, I’m so looking forward to Seafood Fideuà short noodles paella-style with Carabinero prawn. Nicely grilled, the prawn has firmness, briny sweetness accentuated by the lace of smokiness. The short noodles is very interesting and unique. It is of al dente texture and I enjoy savouring it because it creates that feeling  of warmth and satisfaction.

Crispy Suckling pig from Spain has nice tender meat and the fresh strawberries really do their magic here to punctuate the gamey flavours to a well-rounded meaty flavour.

Catalan Crème Brûlée is the best Crème Brûlée I ever have. No doubts about it. The chef managed to transform this old school dessert to an elevated and sophisticated version while retaining that bliss of simplicity evoked by this dessert. The custard is presented in foam form, rendering light and airy, which contrasts so well in texture with the toffee ice-cream. The lemon syrup is like a touch of gold added to the dessert, lifting up the taste and introducing complexity to it. A must-try here.

Cute Petit Fours of Lemon Tart and Dark Chocolate.

Very refreshing white wine that is perfect for summer, in other words, Singapore weather.

Good red wine that goes well with the mains.

Thoughts: Impressive Traditional Catalan Fare that also surprises

16 Stanley St

 Nearest MRT: Telok Ayer

Restaurant Matera - Beautiful Gastronomic Dream

Dining here really feels like living a beautiful gastronomic dream. Enjoying the beautiful taste of uniquely curated food and beautiful scenery by the river, this is one beautiful experience that bon viviants and foodies need to experience.

The food here, marrying the best of European and Asian cuisine (this is why I love fusion food), holds so many beautiful flavours in precise proportions that surprise and spellbind the senses.

Situated in a Waterhouse by the river, the place offers a panoramic view of Bayfront landscape. Looking at the scenic world outside, sitting in the classy, modern restaurant laced with the theme of white romance and enjoying excellent food, ah, this is truly one of  the enjoyments of life!

The service is impeccable, friendly and professional. I also love the extra mile they go to cut the bread, pour the sauces and special preparation of the dessert in front of me. Absolutely perfect, definitely Michelin Star standard.

The first Amuse Bouche looks so beautiful. The moment I eagerly pop this into my mouth, my eyes widened at how refreshing, unique and awesome the taste is. It feels like a spectrum of nuanced flavours dancing in perfect unison on my palates. The glistening Pomelo sacs packed with bittersweet juices juxtaposes so well with the umami of anchovies.

The second Amuse Bouche comes in a cute puff filled with egg yolk and duck sausage that take the taste buds on a different adventure that is more intense and savoury. The well-balanced combination of umami and creaminess is so good.

Ricotta Cheese with a beautiful huge slice of Truffle is a nice snack to whet the appetite.

Olives with Szechuan Oil has that mild aromatic spiciness that goes so well with the vegetal tanginess of olive.

Homemade Foccacia Bread is so fresh and best of all, is freshly cut right on spot and served warm. I immediately caught whiffs of the lovely aroma of freshly baked bread when it is placed in front of me. The interior is unbelievably fluffy with an iota of stretchiness for a good bite. The exterior is super crispy, creating a perfect juxtapose with the fluffiness.

Another thing I love about the bread is that there are five ways to enjoy.

First way: with whipped French Butter laced with anchovies and Japanese toasted rice. This is so full of umami and unique that it is worth it to specially come here to just try this.

Second way: with green olive oil that has spicy notes and a distinct vegetal aroma. This actually accentuates the natural flavours of the bread.

Third way: with whipped French and green olive to enjoy a spectrum of flavours. It works actually.

Fourth way: with milder olive oil and Chinese vinegar. This is the one with more bombastic taste and I love it.

Fifth way: with olive oil + Chinese vinegar + whipped butter. Bombastic flavours laced with creaminess and umami, I enjoy this too.

CEVENNES ONION with Scallop tartare, Caviar and Pumpkin Puree hits all the right spots gastronomically. The juicy, refreshing onion, briny sweet scallop, earthy sweetness of pumpkin puree and the little pops of intensity of caviar results in this unique, exciting and nuanced taste that I absolutely love. Definitely one of my favourite dishes.

FOIE GRAS here is the most silky foie gras I ever have. The rich, buttery, savoury flavours of this incredibly smooth morsel is punctuated by the zest of Sour Papaya and Grape, introducing the excitement in taste. Love this too.

SPAGHETTINI with Shellfish, generous amount of Uni and Tomato is such a hearty and luxurious dish. The spaghettini is al dente and thicker than the usual spaghetti, thus featuring a good bite. Probably the best spaghetti dish with uni due to the delicate taste of uni shining through the sweetness of carbs and the sheer amount of uni added.

WHOLE RED PRAWN is an optional add-on and I’m so happy with my choice to include it in my meal. I actually only added it on halfway through the meal since I was so satisfied with the prior dishes and I felt my tummy can take in an extra dish.

The fresh, sweet, succulent prawn with firm, springy fkesh is the biggest prawn I had ever seen. Brushed with Smoked XO sauce made with prawn shells and topped with ebi, the briny sweetness is intensified. And the smoky aroma adds depth to the taste. The prawn toast is a lovely snack to have with the giant prawn. A must-order for seafood lovers.

PIGEON with Koji, Hibiscus, Szechuan and brushed with Foie Gras sauce is surprisingly good. The medium rare pigeon is tender and juicy while tastes somewhat like duck, which is my favourite poultry meat. Rich in flavour but not gamey in taste, this pigeon is so well-prepared. The foie gras adds complexity to the taste and the earthy flavour mushrooms go so well with the meat.

WAGYU BEEF is unbelievably tender while still featuring a good bite. On its own, it is a very hearty feast. When paired with the Cabbage and Lingonberry, the taste develops into something amazing and special: sweet savoury meaty goodness. Tofu in agedashi form does well to cleanse the palates between bites of luxurious meat.

I love the presentation of dessert.

JAPANESE MELON is so refreshingly sweet. It is like condensed honey water! Limoncello Tofu and Ice Cream Burrata adds varied flavours and texture to the melon, making it taste even better. Definitely a very memorable dessert.

Petit Fours of Passionfruit Gummy, Pineapple Tart and Chocolate with molten Ganache.

Incredibly smooth sake with strong floral notes.

Tuscany Red Wine whose sweetness develops when paired with the meats.

Thoughts: Absolutely Beautiful Experience

3 Fullerton Road

The Fullerton Waterhouse #02-01/02/03