Nature's Drop - Appreciation of Nature, Subtlety and Life

Food is actually a celebration of culture, nature and life, which is why I’m so into it. And Tea Appreciation is definitely part of food culture, with the additional subtlety. So when I found out about an exclusive session on Tea Appreciation at Nature's Drop, I immediately looked up on this quaint little teahouse. Impressed with the setting and philosophy of the place, I did not hesitate to sign up for the session.

This teahouse serves excellent Chinese tea blends in a modern setting. And premium Chinese teas is well-loved for a good reason: unique, subtle aromas, smooth texture, right balance of astringent bitterness. In order to bring out these delicate properties in the tea leaves in measured amount,  preparation of the tea is done in certain way, such as whole leaves, optimal temperature of the water, heating up the pot first, seep the leaves for specific amount of time. It is a joy to prepare our own cups of tea, especially when it tastes so good. Yes, the three tea blends we have for the night each have distinctive, unique flavour profile, soothing and refreshing, in a subtle way.

Jasmine Red Tea is mild with light sweet flora aroma. Pu Er with glutinous rice is full of earthy goodness. The Floral blend is fruity with touches of floral scent. There is definitely a tea here that can pleases one's palates.

The teahouse has this tranquil zen atmosphere with willow plants, cherry wooden wall panels, spruce wooden furniture and white-washed walls. It is perfect for a relaxing, calming, soothing tea appreciation time or for a lovely gathering with friends or family.

The owners of Nature's Drop are very friendly and passionate about their teas, going into detail on the origins of the teas and the preparation of the teas. I really enjoy my time here. Appreciation of subtle things in life is so uplifting! Definitely one of my top choices to go for a relaxing good time.

A delicate, pretty, modern tea brewer.

Thoughts: Lovely Appreciation of Nature, Subtlety and Life through Cups of Tea

1 Jalan Anak Bukit Timah

Bukit Timah Plaza #02-34

Tribal Dining - Little Exotic Surprises that Excite and Enchant

As I always have a love for fusion food and have so far been really impressed with the repertoire of restaurants in Mondrian Hotel, Tribal Dining naturally goes into my wishlist. And a visit here cements that love and reminds me of why I have a preference for fusion cuisine. I love the food so much that I add-on two appetisers to my lunch course, which is of good value given the high quality of the ingredients and food.

The food lovingly combines the rich flavours of Asian food and the delicate meticulous preparation of European cuisine, spices up with tribal theme of fire, wood and grill to serve up food with familiar yet unique at the same time, delicious flavours. The core ingredients are flavourful and succulent, featuring that lovely natural sweetness. The accompanying condiments, such as laksa leaves, kaffir lime, elevate the dishes to another level. Savouring the food here is like enjoying the breeze, the smell of ocean and sight at the beach, and then out of nowhere, I catch a surprising whiff of BBQ aroma. I don’t expect it but I’m sure loving it.

The place is exactly like its namesake “Tribal”. In the space full of modern sensibilities and classiness due to the  dark furniture, dark walls, classy tableside lamps with soft yellow lights, polished metal finishings and grey plush sofas, the distinctive touches of tribal elements blend seamlessly into it. Rattan curtains, ornamental rattan roof and brick red walls make this space unique and immersive.

The service is excellent: professional, friendly, attentive and makes very good recommendations on wines, thus making this dining experience an absolutely awesome one.

Hamachi Crudo with charred orange ponzu features the sweetest yellowtail, I totally mean it in a good way. It is that kind of meaty sweetness tempered with brininess, which develops into a savoury sweetness as I chew on it. Pickled jicama refreshes the palates and provides that crunchiness, thus going perfectly with the meat, Ikura added adds an extra oomph of briny goodness.

Clarence River Prawns with smoked chicken fat is so plump, meaty and succulent. Imbued with smoky goodness, it tastes so good in its own rights. And it tastes unbelievably awesome with hints of zesty pungency of laksa gremolate and wasabina. It’s a moment of eyes widening and going “Oh my, what’s that? It tastes amazing!” Definitely my favourite.

Bouncy, juicy scallops with smoked roe, roasted chicken reduction, duck prosciutto and allium oil successfully combine the soft briny sweetness of scallops, a touch of smoky goodness and earthy meatiness of duck to create a dish full of nuanced, distinctive flavours.

Iberico Pork Chop is bursting with robust flavours of kampot pepper bbq sauce and smoky meaty sweetness of iberico pork. The meat is so juicy and tender, completed with a good firmness for great bite. This is one excellent pork dish.

Mango Bavarois is Southeast Asian’s panna cotta with a lovely medley of coconut, pandan, kaffir lime, shikwasa (a type of tangerine that looks like lime) and gula melaka ice cream. It is so unique, exotic, well-balanced in taste and good that I relish very spoonful of it.

Lovely fruity wine.

Light, mellow red, which is exactly how i like my reds.

Thoughts: Excellent Exotic Surprises that Amaze!

83 Neil Road #01-07

Tippling Club - Robust Flavours, Exciting Creations

Forged by Vow brought me here, to an exciting experience of robust flavours, unique dishes, out of the world cocktails. I don't know why Tippling Club did not get onto my radar last time, but being eager to try more dishes with cell-based meat, Forged Parfait, after an amazing first experience with it, I immediately made a reservation when Forged by Vow revealed that this restaurant is serving some dishes with its parfait.

I'm wowed by the boldness of the unique combination of robust flavours here and also the details that go into the special preparation of the components of the dishes. One example: sliced paper thin A5 wagyu sandwiched between kelp to produce a special ham that is so full of umami, rivalling the taste of Spanish ham. The best part is these big flavours actually complement each other so well. And I love the huge variety of dishes available in the lunch premium menu: little bites of 15 courses. This is exactly how I like it.

I know this place will be impressive the moment I look down the long stretch of corridor adorned with greenery hanging off the ceiling and flanked with potted plants at the side. The entrance leads straight to the bar area that had this lovely nostalgic feel of old Singapore juxtaposing with the posh stylish bar counter illuminated with bright yellow lights. The interior of the inner dining room with open kitchen speaks of old money aesthetics, and I love it.

Service here is awesome, meticulous and thoughtful. They know their food really well and make very good recommendations on drinks. I totally enjoy my experience here.

Thus is the first time I’m trying Cromesquis, which is French croquette wrapped in bacon and batter and then deep fried. So I’m very excited about it, and yes, its taste matches my expectations! The intense essence of ocean in the caviar, the creamy, earthy goodness of black truffle mayonnaise, the complex umami of Forged Parfait and the warm starchiness of croquette work together to create a beautiful fireworks of strong yet harmonious flavours. And the aroma is awesome. One of my favourites here.

Tuna tartlet with sesame, shoyu and premium white kombu is refreshing and packed with briny goodness. I love it.

Air baguette is first surprise of the day when I bite into it, yielding a burst of zesty, creamy French sauce gribiche that perfectly complements the taste of dutch eel and the crispy texture of the air baguette.

Wagyu tartare taco with pickled egg gel is also so good, where the tangy, creamy elements excite the palates and then give way to the wholesome, sweet meaty goodness of wagyu trimmings.

Watercress royale with pea puree and a special caviar more premium than avruga caviar is a smooth, luxurious treat.

Chilled tomato gelée is so sweet, zesty and oh-so-refreshing. The whole spectrum of flavours complementing each other so well here.

White asparagus, blue crab, béarnaise is a winner in both taste and texture. I absolutely love this dish. The crunchiness and clean vegetal taste of asparagus are perfect juxtaposes to the succulent texture of the strands of briny sweet crab meat. Béarnaise sauce makes it richer, and better.

King prawn ravoli with cordyceps mushroom and wild mushroom broth is like mushroom gastronomic adventure. Packed with beautiful earthy umami with a tint of herbal goodness, the essence of the ocean in the ravoli actually comes through the big flavours to feature a taste that is complex snd pleasing.

A pretty swirl of Forged mont blanc stacked on top of cherry yoghurt and pistachio surprises me by how Forged Parfait can actually give a different but equally awesome tasting experience when paired with cherry yoghurt and pistachio. The refreshing sweet cherry juice with a touch of tart taste and its fruity texture really complement the creamy umami of Forged Parfait so well. I’m amazed and enchanted.

Bacalao (Spanish salted and dried cod) with courgette aka summer squash, sauce fumet, tonburi (Japan’s field caviar) is like Chef Ryan Clift’s love letter to and from Japan. The firm, succulent, oily fish is so full of robust yet complex flavours, thanks to the huge variety of ingredients curates from Japan.

A5 miyazaki wagyu featuring textures of umami is so rich, meaty and juicy. The specially prepared paper-thin wagyu mentioned before works it magic to give a layer of complexity to taste and texture. The briny essence of sea grapes adds pops of excitement to the wagyu. And the wagyu tastes even better when paired with the special leaf that has a light floral herbal flavour. An excellent dish.

Special toast with sea grapes. A lovely, creamy, rich treat.

Shine muscat, the best grape in the world, is featured here. I’m of course excited about it. The thin skin, the intense aroma of flowers and wine, the pure sweetness are what makes this grape unrivaled. Carbonated muscat shakes things up with a carbonated zesty frozen core. An interesting creation. Though I have to say that Shine muscat is so good that it tastes the best when on its own.

Chilli lime, you read that right, chilli and line as dessert! The taste is so exciting, with light hints of spiciness, harmonised by the zest of lime and nutty creaminess of coconut sorbet. The texture of granita and sorbet work so well together. It's unique and is my favourite dessert of day.

Honey lemon with peach compote, black lemon sorbet, caramelised granola is a lovely mellow treat that wins in texture.

Sweet treats of petit fours is very unique too with refreshing, zesty ice-cream sandwich, ramping up in intensity with a creamy tart and finishing with sea-salt caramel ice-cream. Excellent trio.

Cocktails is a must-try here. First Kiss is fruity and light, perfect for First Try of the cocktails here.

First Day at School is another lighter drink of the repertoire, and it is so good, having the right balance of zest, sweetness and bitterness.

First Love is very, very intense.

Thoughts: Exciting Experience!

38 Tanjong Pagar Road

Nearest MRT: Tanjong Pagar or Maxwell