The Prince - Modern Cuisine of Mystique and Spices

I got interested in Middle Eastern cuisine many years ago since I kind of linked it to Indian cuisine, which I love. The association comes from the fact that both cuisines use lots of spices. But I didn’t get around to try it due to various personal reasons. So when I came to know about The Prince, I immediately jumped onto it to make a reservation. So goal finally met and I’m happy with it! By the way, the name "The Prince" reminds me of "Prince of Persia", which is very fitting for an Arabian restaurant.

The food here is delicious and so full of flavours. As mentioned above, there are lots of spices used in Middle Eastern food. In fact, the spices used here are very distinctive in flavours, being totally different from Indian spices. I love it nonetheless. And the food here has just the right amount of spices added to have the exotic tastes teasing the palates without overwhelming the tastebuds. I'm loving Middle Eastern cuisine already.

The interior of the restaurant is split into two areas. The one in front that is modern, stylish with a bar and subtle Arabian influences due to the florid Arabian patterns on the ceiling and murals, large dome-shaped ceiling lamps, dark wooden furniture and bronze trimmings on the tables. I can imagine how mystifying the restaurant will look at night when the candles lit up in the floor lamps placed around the restaurant. While the area hidden at the back is more formal and has this Middle Eastern Mystique due to the tapestry with Arabian calligraphy.

The service here is great, being responsive and friendly, making awesome recommendations since I have no idea what to order. I really enjoy dining here.

The House Baked Bread here is like flatbread with super fluffy interior that has slight chewy texture while being easy to tear. I love the texture and taste. The Cashew Hummus dip is so amazing in taste, featuring the harmonious concoction of savoury sweetness, nutty richness, creaminess, spiciness and exotic pungency. This is a must-try here.

Baby Squids sprinkled with ras el handout, an Arabian spice mix of cumin, peppercorn, ginger, tumeric and more, is so tender in texture and has this light briny sweetness made exciting by the spices. Another awesome thing about this dish is that each squid rind is coated with a paper thin crispy tasty batter for a nice crunch with the squid still in the spotlight. The pickled cauliflower makes for refreshing bites between savouring the deep fried squid rings. The special chilli sauce is a star also. It is so flavourful and is like no other chilli sauce.

Soft Shell Crab Benedict topped with eggs covered with harissa hollandaise is a very hearty treat. The bread slices beneath the huge whole soft shell crab are so soft, making it very easy to finish when paired with the perfectly cooked egg with runny yolk and jelly-like white, crispy soft shell crab with soufflé interior, and the special spicy cilantro sauce.

Rhubarb Berries Cobbler packed with cinnamon and warm, smooth pudding and crumbly strusel is so flavourful. The vanilla ice-cream adds the creaminess and moisture to this exotic, lovely dessert.

Nice refreshing cocktail

Thoughts: Exotic and Great Dining Experience

48 Peck Seah Street

Nearest MRT: Tanjong Pagar

Café Quenino - Incredibly Lovely Dining Experience

After one of the best dining experiences at Quenino by Victor Liong, I am all eager to visit the sister restaurant: Café Quenino. And yes, this restaurant totally exceeds my expectations with distinctive, awesome food and amazingly beautiful setting of heritage and botanical theme. In fact, this is one of the best cafés.

One thing i love about Café Quenino is that it is very different from most cafés in hotels that usually feature safe choices for tourists, such as local fare (which I rather order from neighbourhood hawker centres instead) or English Breakfast style of food (which I can cook for myself). The dishes here are local fare imbued with deluxe and also intricacy of European cuisine. They are so unique, complex in taste and absolutely delight the palates. And the coconut basmati rice here, which I think is the best nasi lemak, is a must-try.

Incredibly high ceilings lined with wooden beams, tall columns of flowers and ferns, transparent pillars filled with fairy lights, florid murals populating the walls above the giant window arches, rattan chairs and lush greenery surrounding the exterior of the restaurant, this place feels like a garden resort of Peranakan royalty. I am so in awe of the place when I first step inside.

The service here is wonderful too, being friendly and prompt to response, making good recommendations. I feel so pampered dining here.

Crab and Caviar is local Kew Pie Tee reinvented into luxurious version, where unbelievably crispy pastry cup is packed with fresh, silky, briny sweet crab and Kaluga Queen Caviar. At the bottom of the cup is a lovely surprise of white pepper curry. There are so many harmonious flavours at work here with the essence of the ocean of the crab and caviar being always the focus. I love this so much.

Assam Prawn soaked in spicy taramind sauce and served with coconut basmatic rice wows me over too with the a myriad of robust, hearty flavours. The huge fresh prawns are so succulent and meaty. I like it that the sweet, delicate taste of the prawns still takes the centerstage amid the strong flavours of the sauce and herbs.

The coconut basmatic rice is another star here. These fluffy grains are so fragrant and carries an extra lovely warm aroma that makes it taste oh-so-good. Definitely the best.

Grilled Hervey Bay Scallop with Herb Butter and Lemon is one fine treat where the pungency of herb, the richness of butter and the zest of lemon make the light briny sweetness of scallop all the more exciting.

At the staff's recommendation, I got Masala Chai Choux Puff. The Choux au Craquelin has this nice crispy biscuit top that complements so well with the smooth Masala Chai cream within. The nuanced flavours of herbs in the masala chai make the taste exotic and still very pleasing to the palates. This is one excellent choux.

The good ole panna cotta is given a refreshing makeover with Southeast influences in Coconut Panna Cotta and Red Fruits here. Instead of milk, coconut milk is used to make the smooth, bouncy, silky pudding full of milky and nutty goodness, balanced by the tang of Strawberry and Raspberry Granita. Rose and Malaysian flower, the Hibiscus, are added for the extra soothing aroma, pretty natural red colour and the extra Southeast Asian touch. I love this too.

Nice smooth white wine going very well with the seafood dishes

Thoughts: The perfect place to pamper oneself.

9 Cuscaden Road

Nearest MRT: Orchard Boulevard

North by Miznon - Exciting Journey through the modern Middle East

I have to admit that while I’m excited about trying new cuisine, Israeli cuisine to be precise in this case, there is still a slight bit of trepidation there. Since I’m not sure if the taste of the food suits my palates and there is no menu on the website to know the selection of food. My worries prove to be unfounded when I take a look at the seasonal menu when in the restaurant. In fact, there are so many choices that I want to order at least four of them. But with my limited stomach, I decide on getting 2 dishes instead. And I totally happy with my choices!

The food here is so delicious and flavorful. In fact, there is lots of similarities between Israeli and Greek cuisine. Think olive oil, lemon and tangy cream. The difference is Israeli cuisine has the middle eastern herbs added for the extra oomph and mild pungency. So if you are into Greek cuisine, you will definitely like it here.

The place is like this rustic Middle Eastern tavern with the cement walls, geometric wood panels, soft yellow lights, sand-coloured tapestry and florid tiles. It feels so cosy with a light air of mystique.

Service is very good, helpful and friendly. At lunch, the dining experience here is great. At dinner, the dining experience is absolutely awesome.

By the way, push open the right side of the entrance door to enter since the left side is locked.

Octopus SHISHLIK! is simplicity at its best. The briny sweetness of grilled tender meaty octopus tentacle is accentuated by the simple addition of olive oil, lemon and herbs. Highly recommended.

Tiger Prawns wrapped in tomato seeds butter is another awesome dish of Miznon though it is only in the dinner menu. The prawns are so succulent, briny sweet with firm flesh. "Wrapped in tomato seeds butter", the extra light warm zest with richness of butter makes the prawns taste even better. And the sauce, rich in essence of the ocean and tomato, is perfect for going with the complimentary bread.

Every ribbon of fresh blue crab pasta is coated with the buttery briny flavour of crab. I’m really surprised by how flavourful and rich this seemingly plain looking pasta is. And hidden beneath the pasta is a huge mould of fresh, silky crab meat. There is so much crab meat added, I love it, and the best part is it is delicious.

Grilled Calamari resting in a potato with sour cream and herbs is love at first bite. Yes, with that first bite, I'm spellbound by the light briny goodness with zest, savoury taste, pungency of herbs, tangy creaminess of sour cream and earthy starchiness of potato. This is packed with so many flavours that I love it so much,

Complimentary fluffy soft bread served with sour cream dip with olive oil and herbs at lunch. A very interesting and refreshing bread spread, I like it. Salad à la Mediterranean style is different from the usual type since no lettuce added. Instead olives and onions take its place. I actually prefer this combination of veggies added.

The complimentary bread served at dinner is of another level as compared to its lunch counterpart. I can say it is worth it to specially come here for this bread. The special flatbread here has a delightful slightly chewy texture and is so unique in flavour,. Topped with sliced tomato and green chilli, the bread is full of exotic tastes, and this is amped up even more by the cilantro sauce paired with sour cream. Such a delight to savour this.

Desserts here do feel more like an afterthought instead of an integral part of the dining experience. Since despite the awesome selection of starters and mains, there is only dessert of the day available at lunch for desserts. Naked Chocolate Cake is full of rich, luscious goodness of chocolate with a lovely crispy top and tastes nice, but kind of ordinary and not really memorable.

NOTE: Desserts at dinner is a totally different beast! Lots of selection and the Mango Malabi is insanely good.

Mango Malabi is actually panna cotta in Israeli style. The pudding is so milky, smooth and silky. I love it.

Basque Cheesecake features this lovely char taste that complements the creaminess of the cheesecake so well. Another delightful dessert. 

Thoughts: Israeli Cuisine is now in my list of favourites!

110 Amoy Street

Nearest MRT: Telok Ayer

Ami Patisserie - Beautiful Desserts with Beautiful, Unique Taste and Texture

It has been quite a while since I get excited about any patisserie, especially after my resurgence, where I focus more on the entire experience from starters, mains to desserts instead of just on the sweets themselves. And this is where Ami Patisserie comes in, enticing me with delicate, beautiful desserts that explore the whole spectrum of tastes. Caviar, Uni and Tomato on desserts? I'm on it!

The desserts featured in the Dessert Omakase here are of another level, having the variation in texture, the complexity in taste, the feel of lux, and the uniqueness of incorporation of savoury ingredients. In fact, this feels like complete course of meal. And I like that feeling of anticipation as I watch the chefs carefully preparing the desserts right in rigth of me. This is a must-try for foodies.

Located in one of the extensions of a bungalow house at Scotts Road, surrounded by towering trees and lush greenery, this place feels so exclusive. And venturing through a small gate on the right side of the bungalow to get to Ami Patisserie feels like entering into a secret garden of luxurious treats. Decked in cherry wood panels and frames, the place feels like a cosy, quaint, upmarket cottage, layered with hints of modern Japanese Zen. The full length windows lining the entirety of one side of the patisserie shows the beautiful, scenic view of the huge lawn beside it.

With the awesome, friendly service, this is definitely an awesome place to chill and enjoy the good things in life.

Signature Choux is a signature for a good reason. Packed with chopped Japanese Organic Egg and topped with créme fraiche and Caviar, this is the seamless marriage of the flavours  of the land and sea. The earthy, savoury taste of egg stays on the top layer with the briny sweetness of caviar serving as undertones is complex and oh-so-good. Definitely my favourite.

Piedmont Hazelnut Financier here redefines my impression of this seemingly plain confectionery. Yes, I had always regarded financier as that plain small cake. But the mild bitterness and rich butty aroma of Roasted Hazelnut and the caramel sweetness of Brown Butter adds complexity to the taste, develops into a lovely sweetness and thus makes the financier here the best one I ever have.

Nice warm bread sourdough and super buttery, flaky Iwa Nori Escargot bun, with creamy smooth smoked butter is a joy to enjoy.

Shizuoka Tomato Tartelette showcases the beauty of the garden. This is like the most refreshing dessert without the tart taste as top notes. The mildly sweet and refreshing juices of Amalea Tomato yields a exciting, well-rounded taste with the creaminess of Fromage Blanc, pungency of basil and nutty goodness of 24 months aged Parmigiano Cheese.

Japanese Uni Brioche stretches the limits of what lovely snack can be created with the uni. The amazing creamy umami of Uni, the light zest of Lime Cream and the richness of Butter Brioche makes for a luxurious dessert with multifaceted flavours.

Nasu Brulee has grilled sweet eggplant paired with savoury Miso Ice Cream and smooth pudding encased in a thin layer of caramelised sugar. An interesting and nice dessert.

Setoka shakes things up with some citrus goodness. Pieces of Ehime Citrus, also known as jelly orange, have Gin added, gelee and granita piled on top to showcase a refreshing, juicy dessert with great texture.

I'm not really a chocolate lover, but Marble Dark Chocolate totally impresses me. Crispy Tuiles gives this nice crunch to smooth, creamy 72% Dark Chocolate Ganache, Coffee Cream Cognac and Amaretto Ice Cream. The taste is amazing, being pleasing on the palates and complex. It actually develops a floral smoothness as I savour it, which is amazing.

Ichigo Milk features sweetened Strawberry cubes with mint jelly, strawberry granita and Hokkaido Milk ice-cream. I like it that the strawberry is the main star of the dessert, while the mild creaminess of hokkaido milk ice-cream adds a layer of creaminess to soothe the tart taste of the strawberry.

Oyatsu of the night is Warabi Mochi handmade based on recipe of Chef Makoto's grandpa. Coated with soya powder and drizzled with brown sugar sauce, this flavourful treat has the perfect texture of being slightly chewy and still easy to bite.

Champagne for the night

Thoughts: Desserts that can rival mains in taste and uniqueness

27 Scotts Road

Nearest MRT: Orchard