Royal Albatross The Luxury Tall Ship - Unbelievably Amazing Experience

Dining in the middle of sea? Cool idea! And I know I got to experience it even though it is like stepping into unchartered waters. How different is it from dining in restaurants on the land? Is there anything special I need to get ready for? Is it good? I have to say the experience here absolutely exceeds my expectations. I’m totally blown away by this incredibly unique and memorable time here. This is a must-try experience.

Update: And I go back for the 2nd time for Halloween Sail 😉

A time here is like the feast for the senses. Feeling the balmy sea breeze blowing against the face and the gentle rocking of the ship riding over the waves. Admiring the beautiful landscape of Singapore from across the sea, seeing the ship moving out slowly into the dark mysterious sea out in front, looking at the patrons enjoying their time here and spotting the ship crew setting up the sails. Hearing the soothing rustling of the sea waves, layered with the live music and punctuated by occasional roars of the engines of other ships or boats. Smelling and tasting the delightful, delicious food served. Sipping on the wines, cocktails or mocktails. This is pure enjoyment of life.

I also love the juxtapose of opposites when dining on board the tall ship. The excitement of venturing into the unknown, especially when standing near the bow of the ship, while being enclosed in the safety of the tall ship with the professional ship crew. Feeling like I'm far from civilisation as I observe the starry lights of the city shining from afar, while surrounded by the vibrancy of the atmosphere, with the patrons busying enjoying ourselves, the service staff, ship crew, the chefs and musician busy in making this an exceptional experience for us.

To make it even more awesome, there is very talented singer/guitarist on board who serenade us with soothing voice, idyllic yet vibrant tunes, which fits so well with the mood on the ship. This also creates a feel of exclusivity that makes me feel special.

And yes, there are glorious Fireworks, displayed specially for the patrons on board the ship! Exclusivity at its peak 💖 Watching fireworks real-time is such an exciting, beautiful and moving experience.

The service here is so awesome too, being friendly, attentive and helpful, making this experience so perfect. I'm so in love with this experience of dining onboard Royal Albatross that I know I definitely want to come back again. And I'm so excited to tell everyone about this experience. 

Ciabatta bread, lovingly served warm, is soft, pillowy, fluffy with medium dense interior and powdery, slightly crispy exterior. This is so good.

The first dish of Royal Albatross x Imbue Collaboration is Smoked Yellowtail soaked in Apple Plum Vinegar with Lapsang Souchong tea and mountain yam. The taste is refreshing, exciting and briny sweet. And there is a crunchy element added for an awesome texture that complements the fish.

Scallop is my favourite dish of the day. The scallop features mild creamy sweetness of the ocean with a hint of char that is highlighted by the zest of Citrus White Soy, richness of Ginger Butter Sauce and the slight hint of spiciness of Chilli Oil. So well-balanced multitude of flavours.

Toothfish is surprise of the day. I did not expect a fish dish to taste so good. The zest and sweetness of Tamarind Brown Butter and pungency of Spring Onion Oil enhanced the natural, buttery sweetness of the fish. The crunchy vegetables add a good texture to the fish. Spring Vegetable Porridge has this refreshing creamy taste that is great for refreshing the palates between bites of the omega-rich toothfish.

Beef Short Rib is meaty, juicy and smoky. And the sweetness of Roasted Red Apple & Date Jam, nutty goodness of Sunchoke, earthy flavour of Trumpet Mushroom, pungency of Fermented Black Bean Jus make it even better. It feels so satisfying to savour this.

Strawberry Sorbet is good on its own and is excellent when savouring with the Fruit Minestone, bouncy Peach Gum and Szechuan Pepper Light. This is a delightful, refreshing fruity treat. And 100 points for the texture, which is juxtapose of creamy, bouncy and crunchy textures.

At sunset, while moving out to the open sea

At night, when cruising back to land

Air-conditioned salon to lounge in

Thoughts: One of the Best and Most Amazing Experiences!

8 Sentosa Gateway

Ohayo Brulee

I love the paper-thin biscuit-like texture at the bottom of the crystal-like burnt sugar. It is what makes me like this creme brulee so much. The custard is like creamy ice-cream, going perfectly with the crystal burnt sugar top.

Country of Origin: Japan

Where to get this: Don Don Donki

Marcy's - Of Delicious Food with Robust Flavours and 1950s Aesthetics

Part of the reason I love dining is the opportunity to get transported to another world for the night or afternoon. And Marcy’s, a seafood bistro specialising in cuisine with Peruvian, Japanese, Mexican, Chinese and Italian influences, is exactly what I need to enjoy great food in a posh restaurant reminiscent of the stylish romantic 1950s bar.

The food here features robust, exciting flavours that tease and please the palates. And I love the generous amount of fresh seafood added to each dish, totally satisfying my cravings for the treasures of the sea.

The place is like a hip, lush, swanky old world bar scene of the 50s with the high chairs with florid patterns and golden tassels, lots of ornate retro lamps such as Tiffany lamps and Flower vintage lamps, lush curtains embroidered with golden threads, retro music playing in the background, and shelves of alcohols highlighted with red light. I love the ambience here so much. It is so different from any other places. And with the soft yellow lights lighting up the place, the vibe is so soothing and romantic, and everyone looks like a million dollar here with this lighting 😉

And I also gush over the various beautiful porcelain plates with retro floral patterns.

The service here is stellar, especially the bartender, who takes good care of the patrons at the bar counter.

MARCY'S CRAB TOAST immediately impresses at first bite. Anchovy Mascarpone, Umami Butter, Brioche with loads of moist, briny sweet crab meat is packed with essence of the sea, intensified by buttery goodness in core of toast. This lush dish has the root vegetables added for that refreshing crunchy element. Definitely a star dish here.

MAFALDINE with Raw Prawn Crudo, Fried Spot Prawn, Lime Leaf is a pasta dish full of textures and like no other pasta dishes. It’s the first time I’m trying Mafaldine pasta, which is like ribbon with curly edges. And I love it for that unique texture. Yes, the shape of the pasta does affect the eating experience.

The sauce the mafaldine is soaked in has this warm, briny sweetness that is intense yet light at the sane time. The rich taste is made exciting by the tart pungency of laksa leaf . The raw prawns are crunchy and succulent while deep fried prawn is crispy, an excellent feature of two types of prawns in one dish.

SOUTHERN BLUEFIN TUNA CRUDO topped witg Escabeche Granita, Yuzu, Seagrapes packs lots of robust flavours. It is refreshing and simulating in taste. I like the crunchy cold granita that juxtaposes very well with generous slabs of tuna.

A BETTE NOIR CAKE Valrhona Chocolate Cake, Passionfruit Coulis, Cherry has a smoky rich intense chocolatey taste, complemented so well by the crispy and tart coulis. The cake itself is moist and rich 👍🏻

Complimentary drink after the dessert. This is good!

Thoughts: Awesome Experience of getting transported to the Cool Swanky Scene of the 1950s

39-40 Duxton Road

Mooncake Festival 2024

One of the best and most fun Mooncake celebrations 🎉

Fiz - Amazing, Unique Journey through Southeast Asia

I’m back at Fiz Restaurant again to have a memorable, amazing, out-of-this-world gastronomic adventure through the farms of Southeast Asia. A place where heritage of Southeast Asia and modern sensibilities are delicately woven together. Where the palates are excited by the full exploration of different tastes of both premium ingredients and Southeast Asia’s indigenous spices. And there is the brilliant balance of the flavours to let each one of them shine through. Definitely one of my favourites!

Fiz Kaya Toast, with the umami of Century Kaya Egg and essence of the ocean from the Caviar Colony Russian Hybrid, amazingly combines the caramel sweetness and the briny savoury taste to yield such an exciting taste. Also love the texture of the toast, being crispy on top and fluffy at its core.

I love the Kaya Toast so much that I order another version with the Forged Parfait, which is cultured cell meat of Japanese Quail. The taste is actually different from that of the original Kaya Toast, being richer, more complex and tending more towards the savoury side. I love both versions.

Sea Urchin with Red Curry Custard and Betel Leaf is creamy medley of flavours. I love it! The delicate creamy umami of uni is so well-balanced with creamy mild curry custard that I’m amazed. Who could have known that uni is such a perfect match with curry? Chef Fiz manages to make it work like wonders.

Botan Prawn Hinava with Soursop Sorbet and Calamansi Ginger Dressing is like Southeast Asian ceviche, yet so different in taste. Definitely my favourite. So complex, so flavourful, so full of texture. An exciting blend of refreshing taste, creaminess, briny sweetness, clear sweetness and clean spiciness.

Duck & Chicken Tonic with a variety of local Rhizomes, Frikadelle, Fresh Local Herbs is packed with flavours and tastes so comforting. It is clear umami, peppered with earthy yam. So nourishingly delicious.

Nasi Dagang is a glorious spread of dishes served together, just in a Southeast Asian home. This experience feels so homely, classic and laced with a dash of sophistication and modern sensibilities.

Traders Rice, Heirloom Beras Adan & Rumie, being cooked to perfection, is so fragrant, fluffy and flavourful.

Fiddlehead Ferns with Tri-colour Local Chilli, Sambal Tumis has this lovely homely taste with excellent crunchy texture. Goes perfectly with the rice.

Solok Lada with coconut has Hokkaido Scallop made into paste and stuffed into Banji Peppers. I never have scallop in this form, and I love it! Mild soft briny sweetness made exciting by the chilli and rich with the coconut.

Tamban Fish Crackers with 3 chillies features the best chilli sauce with lime that goes so well with the crunchy crackers.

Pickled King Mackerel, Gulai Nasi Dagang, Belimbing Buloh is a truly a representative of the richness of Southeast Asian cuisine in both presentation and taste. So homely and so lush at the same time. The mild curry imbue the fish with moisture and flavours, yielding a dish that has sweetness as the top notes and savoury taste for bottom notes. I never know I can like fish cooked Southeast Asian's style so much until now, at this restaurant.

Local Botanicals and Acar Mentah are so fresh and sweet.

Refreshing lime with white chocolate coating makes for a good palate cleanser.

Cempadak Soufflé has this amazing cloud-like, moist, creamy texture. Goes perfectly with the milky Ice Cream.

Ah, Signature Bahulu made with Balinese Vanilla and Coconut, I love its toasty goodness tempered with a hint of caramel goodness and coconut richness.

Thoughts: Love the Beauty, Lushness and Variety of Southeast Asian Cuisine here

21 Tanjong Pagar Road

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