Häagen-Dazs Macaron Ice-creams

 

In a bid to find citrus based ice-cream, I stumbled upon Häagen-Dazs Yuzu Macaron Ice-cream ala Pierre Herme’s special! I love the smooth texture of the ice-cream, juxtaposeing so well with the chewy, crunchy macaron bits generously added into the ice-cream.

It is so good that I get a second tub plus the Berries version.

Country of origin: France

Where to get this: Giant Supermarket

Lolla - Exciting, Amazing Surprises

I had dined at Lolla before many years ago, and I was impressed by the food there. So yes, I have been contemplating on coming back again, especially since this quaint lovely restaurant has a new chef on board, with the tasting menu looking very promising.

This time, I’m totally amazed by how good and unique the food is. Ingredients are reinterpreted to yield tastes and textures never experienced before. It’s beautiful surprises decked out one after another. Throughout the dinner, I’m always at the state of anticipation, eagerly looking forward to the next surprise after spellbound by the current surprise. I absolutely love it that seafood are regularly featured in the tasting menu here, which reflects Chef Jo’s childhood by the seaside.

The interior around the open kitchen counter has this rustic industrial chic theme while the basement area feels like a lovely home with a huge wooden table for communal dining, completed with huge bouquets of white dried flowers hanging overhead.

Service here is great, being friendly, helpful and efficient. I was expecting some kind of nostalgia here, but this place exceeds my expectations to get me excited and indulged.

After the balmy, herbal freshness of first appetiser (more on this later), TOMATO, TOMATO, TOMATO comes next to take things in a totally different direction. Yes, I love distinct differences in taste between each successive dish. 

The mozzarella cheese ball with tomato jam and sprinkled with tomato powder creates this warm, sweet feeling at first bite. The stretchy texture is so good. Then comes the next change in taste profile with the refreshing, simulating tomato jus, two cute juicy tomatoes and dots of basil oil.

First appetiser of PARMESAN CRISP HERBS, WEEDS, FLOWERS speaks of freshness, mild herbal pungency lifted up by hints of nutty savoury flavours and sweetness. I’m astounded by how clean tasting and herbal yet so savoury and delicious at the same time. I had never tasted something like this and it is so good.

STURGEON, DRIED CAVIAR, EGG YOLK is a brilliant creation that is packed with an unbelievable level of briny, creamy goodness, which is really an eye opener.

CHUTORO, CHICHARON, CALAMANSI is a welcome switch to light, uplifting taste profile from the intense creaminess of the previous dish. Briny sweet, rich, clean, refreshing, this also spellbinds my palates.

AVOCADO, SMOKED EEL, EEL CONSOMME, YUZU, completed with jalāpeno granita is … shockingly good. It feels like my mind is swirling in gastronomic amazement as I take my first bite of this. The multitude of bold yet harmonious flavours: spiciness, tanginess, savoury sweetness, richness, smokiness, creaminess, tastes like an exhilarating dream. The textures is of soft creamy avocado, jelly-like eel consommé and cubes of smoked eel make it even better. One of my favourites.

KIRISHIMA TROUT is pretty good on its own and its taste is elevated to amazing when paired with charcoal grilled AGRETTI and FAVA BEAN. The crunchiness and the hint of vegetal bitterness of the vegetables do wonders to the dish.

I opt for UNI, SQUID INK, LIME in part due to nostalgia since Uni Squid Ink Pudding was what brought me to Lolla long time ago. I have to admit that when I see the chefs use huge chucks of crab meat to prepare CRAB RENELLO, I feel like changing my mind.

Anyway, this dish impresses nonetheless. This is pure creamy umami lux. This has everything I love about Uni Squid Ink Pudding: the intense complex flavours, with additional texture from the pasta soaked in squid ink.

Flame GRILLED CARABINERO from Spain, with the intense umami packed PRAWN JUS is one of the best prawn dishes, no doubt about it. I’m astounded by how smooth and silky the flesh of the prawn is. Coupled with the complex flavours of deep briny sweetness, an iota of clean fresh bitterness from the herbs and laces of smokiness, I am swooning with delight at each bite of the prawn.

POTATO BREAD has an interesting texture: being fluffy and starchy. It makes for such wholesome snd satisfying treat when drenched with the prawn jus.

Desserts continue to wow me over with the refreshing BLOOD ORANGE sorbet, BEETROOT cubes and creamy CITRUS SABAYON. The taste is so interesting, featuring different distinctive flavours and textures that complement each other so beautifully.

CAVIAR, SMOKED HAY, SESAME OIL has this unique smoky taste, oceanic intensity and earthy taste amid the creamy sweetness ,making deliciously different. The taste, amazingly, develops in the mouth. It is lovely milky sweetness at first, then the myriad of flavours manifests, making me go, “Oh my, what is that? It’s so complex and so good!”

I love the MIGANARDISES here too since they are very unique too.

Refreshing Yuzu Miganardise with white chocolate to round up this exciting dinner full of surprises.

Refreshing Rose wine

Thoughts: Unique, Exciting, Amazing, Out of this World

22 Ann Siang Road

Fura - Full of Passion and Excitement

I get to know about this cool futuristic bar, Fura through Forged by Vow. That’s the good part about being in Forged Club. I get to know about unique, exciting dining concepts.

At Fura, the deep passion the team has for their crafts is evident in the food, drinks and service. And this passion translates to food and drinks that are out of this world, full of dimension in the flavours and taste oh-so-good. Vegan in nature, the food here can actually triumph over many meat-based dishes due to the ingenious layering of robust flavours from the fields and gardens, with a good dose of Asian influences. Fresh, Natural, Daring and Exciting is how I describe the food here. I'm so impressed with the dishes I have tried. Best Vegan/Vegetarian food I ever have.

The drinks here is in another league of their own. Creative, daring and exciting, I have lots of my "first times" here in the drinks department. First time trying strawberry fermented "dirty" wine, first time trying champagne with kelp ice-cream, first time trying cocktail made from beans ... I look forward to experiencing other forms of "first time" here.

The service is absolutely wonderful. Andrea has so much passion towards her craft and the philosophy behind the bar. She is warm, friendly and professional, making awesome recommendations on the food and drinks. And the way she introduces the dishes and drinks really gets me all hyped about them.

I think I can say, this is most probably the best and my favourite bar. This is a must-visit for foodies.

The special appetizer only available in Tasting menu is beautiful in both looks and taste. This is like the gardens, full of vibrant colours and crisp, clean aromas. In fact, the herbs, flowers and plants are sourced from Fura’s backyard garden. Refreshing, uplifting and holding so many flavours from tang, savoury, sweetness to spiciness, this dish is one of top reasons why the Tasting menu here is a must-try.

A QUAIL WALKS INTO A BAR is intense umami manifested. Forged parfait, which is cultured Japanese quail, tastes like rich creamy vegan foie gras complemented by the crunch texture of earthy hazelnut biscuit and multifaceted flavours of malt apple and onion crisp. So flavourful, so sinful (in a good way) and so indulgent.

XOXO,TEMPEH is earthy goodness that has so many harmonious flavours and exciting textures. The mushroom xo tastes so amazing when paired with herbal, tangy, bombastic chimichurri. And the pomelo adds the lovely slightly bitter tang and fun in popping the sacs when biting into them.

MODO & PRESTO is wholesome Motherdough sourdough with a twist in its unique dips: the creamy pumpkin seed puree and slightly spicy capsicum with shio koji. The dips are so unique and delicious in taste.

Garlic Caviar, a specialty of Fura. The most guilt-free caviar, alongside tonburi ❤️

MILK/MYLK/MELK is Bewilder oyster mushroom with shallot, nut-milk dashi and slow-brewed mushroom broth. This is warm earthy umami that tastes so satisfying and makes me go “Wow, this is happiness.”

Carrot cake with sambal cream cheese and orange oil. Moist and rich, with a touch of savoury spiciness from the sambal makes this dessert so exciting and complex in taste.

Only available in tasting menu, Lemongrass ice-cream with caramel is a winner. The distinctive exciting taste of lemongrass is actually perfect marriage with creaminess of the ice-cream. I love this. Definitely one of the most memorable desserts I ever have.

KING BELOTE features the lightest chocolate made from zucchini. This is brilliant. And the porcini ice cream! It is delicious! Full of earthy umami of mushrooms. The crispy yoghurt meringue is like the perfect meringue to go with chocolate cake since its tang cuts through the richness of the chocolate to harmonise the flavours. 100 points on both taste and texture.

STRAWBERRY GENERATION 60 day fermented strawberry/cherry/red apple/vanilla is so refreshing.

CAVIAR PAPI with Grey Goose, green apple, lemon balm is a must-try here because it is so good and unique. Kombu ice-cream and black garlic caviar in cocktail? Yes! It works beautifully here!

BEANS,BEANS, THE MUSICAL FRUIT is Empirical Soka infused with essences from lots of beans, such as tonka bean, butter bean and pea shoot. It is beanlly beanlly good. I’m absolutely surprised by how good it is. Another must-try here.

NEW YUCK CITY of Empirical Ayuuk, seaweed, pineapple, lemon and grapefruit is packed with lots of flavours, made even more exciting with the white chocolate foam decked on top. So unique and so good.

SO YOU BOUGHT SAD CORN is stronger with Monkey Shoulder as base. Corn vinegar caramel, masa and corn husk meringue make things more interesting.

PICK ME UP is creamy goodness with slight astringent flavour due to the eclectic mix of Empirical Ayuuk, brown butter, custard, orange and Fura “coffee” that is make up of different kind of teas.

THE BLACKER THE BERRY 60 day fermented blackberry/ blueberry/ yam is sweet, tangy and refreshing. Perfect as dessert wine.

Pots of fresh herbs at kitchen counter ready for use in the dishes

Thoughts: Fresh, Natural, Flavourful, Daring, Exciting!

74A Amoy Street

Ikkoten Omakase - Awesome Unique Dining Experience

After an awesome kaiseki dinner full of unique surprises made from quality produce from Japan, I'm back again at Ikkoten!

And yes, I totally enjoy my second experience too, with chef Brandon Low remembering that I was here last year, thus changing up some items in the menu for more surprises.

Sakizuke is a luxurious starter of Awabi (Japanese abalone), Uni and Shungiku. The abalone is so tender and packed with mild buttery brininess, going very well with creamy sweet uni. Shungiku, a type of leafy vegetable with slightly bitter, herbal flavour does the magic here to elevate this flavourful dish to be absolutely delicious.

I love it that lots of flowers come with Hassun. White Sesame Tofu with Crab is full of lovely nuanced sweetness form the sea and the earth, Crunchy Kuruma Ebi with fine briny Mozuku and Water Shield is so refreshing, being perfect as representative dish for summer.  Yuzu Sushi is a very unique refreshing sushi is tastes so satisfying.  Ladyfinger Fishball tastes so amazing that I just blurt out about how awesome it is. Using tiny Japanese ladyfinger, this unique fishball, made from many different fishes for the right taste, has this crunchy bite that that I love. Fig with Yuzu Zest is sweet, savoury and unique, 

Chef Brandon adding the royal treatment to Suimono

Suimono is a bowl of very heartwarming, satisfying Venus Clam Soup with Japanese vegetables that is full of clear savoury sweetness. And the clam is so briny sweet, plump and juicy.

Tsukuri comes in a surprise of the rare deep sea flatfish, Magochi, which must be served in super thin slices for that perfect texture. Creamy uni and gelatinous savoury tangy jelly is perfect match with the mildly sweet fish. Love this!

Ootori Aburi is like a hearty chuck Wagyu of the sea. So rich, so luxurious and so smooth. The layer of charred meat adds dimension to the meat and the bubble soya sauce makes it more exciting.

Complimentary Sweet Corn Soup with Cherry Tomatoes is so amazingly sweet and creamy.

Kegani is briny goodness that tastes even better with the jelly for variation in texture and taste.

Special Sushi Negitoro made exciting with egg yolk, spring onion and toasty rice puff. This is so rich and so good!

Yakimono in the form of Ayu Ichiyaboshi is creamy and full of savoury goodness.

Takiawase is like one of chef Brandon's specialty since simmered dish needs lots of care and thoughts put in to be good, and his Takiawase dish always hits the sweet spot. And I meant it literally this time since the Anago is sweet in taste while maintaining its firmness after simmering, which it is amazing. Tamago Tofu added is also very good.

Shiizakana Binchotan Charcoal Grilled Kagoshima A5 Wagyu is pure meaty goodness with that lovely layer of char, lots of flavours packed between the thin layers of wagyu, made creamy with the raw egg.

Shokuji is Signature Unagi Ebi Donabe Meshi is full of beautiful nuanced flavours. Best part is the claypot rice can be packed into onigiri and wrapped with bamboo leaves from Japan. The sweet smell of bamboo leaves infused into the onigiri makes it so delicious.

The desserts of Japanese Fruits and Homemade Warabi, specially coated with matcha for a change in taste, round things up beautifully.

Thoughts: Totally enjoy my dining experience. Looking forward to going here again!

86 Telok Ayer St