Tinto - Exciting, Awesome Spanish Cuisine

Whenever I think about Spanish food that tastes most Spanish, Tinto is one of the top names that come to mind. And this restaurant has been on my mind since my second visit for Gramona Wine Dinner. So when I saw the October special menu, the dishes sound so good that I know I must come here again before November.

It is pure indulgence to be dining in a rustic, stylish space filled with rattan ceiling lamps, walls of vibes, full panel windows showing the lush natural foliage outside, hemp rope lined walls, savouring delicious food that brings me to Spain, and sipping Spanish wine.

Gazpacho, a Tomato and Japanese Cucumber Soup, is so rich yet refreshing. Topped with Raspberry Vinegar for the extra oomph and Japanese Cherry Tomatoes for the extra texture, I love it that it is sweet with hint of savoury and tangy goodness. This is a soup of harmonious contrast that works brilliantly.

The complimentary bread is fluffy with crispy exterior. Good in its own, or with the olive oil, and awesome with the extra sweet balsamic vinegar. Need to press the bread down into sauce plate to absorb the sweet vinegar at the bottom.

The bread also tastes awesome when dipped with the Gazpacho.

Chipirones Renellos de Arroz Is packed with goodies, such as Baby Calamari stuffed with Paella, Squid Ink & Spanish Ham Sauce, Puffed Saffron Rice, Saffron Aioli and Chimichurri sauce. The sauce is full of robust flavours. The magic comes when savouring it with the baby squid with its mild milky briny sweetness. The result is a flavourful, complex, exciting, well-balanced dish. I also love it that the squid texture is so tender and silky smooth. The puffed saffron rice adds a nice crunchy texture to make it better.

Arroz Caldoso de Marisco is full of briny sweetness of the treasures of the sea, tempered with the mild sweet zest of tomato. This is a hearty, starchy spanish porridge with an iota of spiciness for excitement in taste. It’s so satisfying to tuck in to this dish.

Looking at the ingredients of Arroz con Leche: Blackcurrant Rice Pudding, Grape Compote, Chamomile Jelly, Grapes, I thought it will be refreshing and zesty. And this dessert surprises me in a very good way as it is rich with bursts of smooth refreshing taste. With sweetness as core and the zest that comes in subtle hints, it totally works. I also love the unique texture of rice pudding in which rice is soaked in blackcurrant milk.

A dinner at Tinto feels so perfect when paired with some Gramona wine. Pairing this Gramona Cava with the food here makes me silently go, “Yes, this is enjoyment of life!”

Thoughts: Fallen in love with Spanish Cuisine all Over again

10 Dempsey Road #01-21

Province by Law Jia-Jun - Fine, delicate, amazing Southeast Asian Cuisine

I’m back for some atas Southeast Asian cuisine at Province. Because at here, I get to experience refined unique and meticulously prepared food with a hint of familiarity. In addition, the snacks of this autumn menu feature prawn, lobster and crab, which are my trio of favourite proteins, so I definitely make it a point to come here for autumn season. And the dishes here continue to impress with their multifaceted tastes and varied textures.

I’m so pleasantly surprised by the intense, complex umami sweetness of Prawn and Sago Toast with Uni. That soft punch of flavours really makes me go, “Wow” at first bite. I also love it that it is different from the usual toast due to the sago, resulting in an awesome texture that is crispy on the outside and chewy in the centre.

Lobster Tartare, Hamburger and Flatbread showcases this unique, wonderful Southeast Asian complex, super natural sweetness. Featuring local rock lobster, this snack is full of exotic Southeast Asian flavours. Definitely one of my favourites of the night.

Cold Crab Tartlette has this interesting, simulating taste that is slightly tangy, tempered with the funk of preserved tangerine. The granita adds a nice moisture to the crab meat while allowing the sweetness of crab to come through.

Soy and Caviar consisted of fermented green papaya, smoked tongue, yuba and silken tofu. It is mellow in taste. The tongue actually tastes better than what I expected. It’s like meat with a slight firmness.

Mikan Madai is a form of fish carpaccio, Southeast Asian style. Brightened up by slight bit of citrus kick from kalamansi, made complex by pumpkin prepared in various ways, the taste is balanced while highlighting the sweetness of the Mikan Madai that carries a hint of taste of the tangerine.

The snacks hit the sweet spot, but the standout dish of the night is actually Golden Cap Farms, where mushrooms of different forms were prepared differently to showcase different contrasting textures and different layers of earthy goodness.

Packed with porcini gnocchi, deep fried golden shimeiji, this is mushroom heaven. In fact, this is the best mushroom dish I ever have.

The accompanying mushroom tea, made from mushroom trimming and kombu, topped with dots of shiso oil, tastes so comforting. It feels so good sipping on this cup of clear earthy umami. The tea elevates the dish oh so much.

From Vietnam with Love showcases air-dried Salmon grilled over charcoal, which is sweeter with crisper skin.  The sauce made from these super briny sweet sea worms, chervil, celtuce and ikura actually highlights the sweetness of the fish.

Curious about sea worms, a regular ingredient in Vietnamese cuisine, I immediately agree to chef’s offer to showcase me the sea worms in its dried form. It has a very intense briny aroma, kind of like dry cuttlefish.

The name “Dang Quail” is a word play on “Dang Gui”, a traditional Chinese herb also known female ginseng. And just like its namesake, this dish features aged quail, female ginseng, paired with the unique Bue to Nae rice and completed with liver sauce. This tastes so nourishing due to the bitter and sweet herbal aroma of female ginseng. I love it. And the quail meat is silky smooth and juicy, going perfectly with female ginseng.

Mulberries and Daun Salam has this super harmonious sweetness with a touch of tangy taste. It’s surprisingly so good.

Madu Lapis, with Medovik aka honey cake paired with the cold burnt honey ice cream, tastes so magical. It is a dessert like no others.

Thoughts: Awesome and Delicate Southeast Asian cuisine 

153 Joo Chiat Road

Arc-En-Ciel Patisserie - Beautiful Parfaits

I remember Arc-En-Ciel Patisserie as that gorgeous instagram worthy cafe with equally instagram worthy bakes that taste so as good as they look. So when I found out that this quaint patisserie comes out with a range of incredibly beautiful parfaits, I immediately jump onto it.

And this place still features the clean, minimalist, stylish interior, with pops of green from the plants, that immediately calms the mind at entering it. Every corner here is a good photo-taking opportunity.

The parfaits here are so pretty that I delight in taking photos of the Eve’s Garden I have ordered. And lots of goodies added, from Hokkaido Milk Gelato, Earl Grey Lemon Jelly, Pistachio Dacquoise, rośe wine jelly, chantilly cream, raspberry sauce, caramel chantilly, to fresh strawberries. The taste is multifaceted and delights the palates. I almost love the juxtapose of different textures to make things exciting.

Thoughts: Beautiful Desserts with Depth in Texture and Taste

37A Neil Road

Fortuna Terrazza - Hearty, Delicious Brunch

A hot new, bright, cheerful Italian Brunch restaurant, reminiscent of the sunny Amalfi coast in Italy, has come to town! It definitely piqued my interest, but what got me excited about this place is that this is the sister restaurant of Fortuna Trattoria, where one can find the best pizzas. And I know I got to come here soon after attending the Amalfi Party and getting a first look of the place that speaks of lemons, bright colours and sunny vibes.

I feel that I'm in a quaint lovely cafe in sunny part of Europe the moment I step into this place, due to the bright yellow walls, checkered yellow white tables, yellow white striped canopies, lemons and vines, serving plates with thick pastel strip patterns and walls of bougainvilleas at the outdoor area. With the idyllic music playing in the background, the vibe is is like no others in Singapore. It is unique and inviting.

And the food here is also unique, in a very good way, and inviting. The bunch items are loaded with lots of goodies, and Italian flair, made even better with Fortuna’s signature chilli oil and fermented dough. The result is a incredibly hearty, flavourful, satisfying meal. And lots of menu items here look so good and tempting. I’m so impressed with my Ocean Trout when it first served on my table, the look itself is enough to whet my appetite. Then I start to look around and realise the other menu items served up at other tables make me go, “I want to try that too.”

Best brunch? Yes, most probably.

Service here is very good and friendly, but very busy since the place is full house on a Saturday morning, with a queue forming outside. The crew here is very thoughtful to offer umbrellas to all patrons waiting, which is a lovely nice touch. And note that there is a limit of one hour dining period for each table during peak period, so best to look up the menu online before going and straightaway order when seated.

When Ocean Trout is served on a cute pink striped plate,   I immediately and silently go “Wow!” Because it features so many goodies like Limoncello cured Ocean Trout, Soft Poached Eggs, Smashed Avocado, Trout Roe, Watermelon Radish stacked on top of Fried & Baked Pizzetta drizzled with olive oil.

First bite of this immediately satisfies this craving for an awesome, hearty meal packed with lots of different robust yet balanced flavours. Everything in this dish works so well together to add that distinctive flair while complementing each other in harmony. The fluffy, slightly stretchy texture of the pizzetta is like that unique magic ingredient that this dish taste so special and so good.

The limoncello cured Ocean Trout, which is exceptionally briny sweet, also needs a special mention here.

Bellini looks too pretty that I know I have to get a glass of it. It is sweet with a hint of alcohol for the kick.

Pistachio Tart is super creamy and full of distinctive nutty goodness of pistachio. Best for sharing.

Thoughts: Best Brunch!

10 Craig Road

Ikkoten Omakase - Simply Amazing and Special

I’m totally wowed over by the dinner at Ikkoten Omakase again, where Chef Brandon meticulously crafted a special, unique menu full of amazing surprises. Though I’m not a fish person, I absolutely love the dishes of the 8-course dinner that features primarily fishes. What makes it better is enjoying the fishes in ways that I have never tried before. I never look at fish dishes the same way again … especially at Ikkoten 😉 

The most luxurious plate of sashimi, made from Kyuushu Blue Fin Tuna, meticulously plated by Chef Brandon, is topped with gold dust. The taste is just as luxuriously amazing and multifaceted. One fish, three different tastes. I love this oh so much.

I love the akami sashimi because it is the best akami I ever have. Actually I always have not so good impression of akami, the lean part of the blue-fined tuna, due to the lack of flavours, rougher texture and the extra smell when it is not fresh.

But the incredibly fresh akami here, which arrived in the morning and soaked in soy sauce, totally changes my mind. It has smooth texture and is packed with unbelievably amount of briny sweetness laced with savoury goodness. It is topped with caviar and dipped with shiso oil for the extra hints of excitement.

Chutoro is so buttery sweet and refreshing at the same time when paired with the crunchy soufflé-like japanese yam. The shiso oil added makes it even better.

Otoro, yes, the prized fatty tuna, is lightly seared to feature that lovely char imparting a satisfying warmth to the taste. It has this intense buttery, amazing melt in your mouth consistency. The oilness is nicely cut by the clean light pungency of ginger flower for a well-balanced taste.

Specially prepared Hassun that speaks of the flavours of autumn.

Age peanut Tofu topped with uni is one brilliant dish. The earthy sweetness of peanut perfectly balances and actually accentuates the creamy umami of uni. The deep fried exterior adds a warmness to the dish elevating the taste, texture and complexity.

Earthy bitterness of ginko nuts is a welcome change in taste profile from the umami sweetness of the peanut tofu. The deep fried exterior adds a sweetness for layered flavours, making it even better.

Chrysanthemum Sushi is called such due to arranging the strands of ika to resemble a chrysanthemum. While this looks like seemingly for aesthetic reason only, the taste is on another level. Best ika sushi? Yes! The ika is unbelievably sweet that I thought something else was added. But nope, there are only the best quality of ika and sushi rice to yield this natural sweetness. And ika being sliced into strands actually negates the tougher texture issue of ika, resulting in it being easy to bite, with a touch of firmness.

The Aomori flounder, being sliced thinly for a slightly firm texture and torched lightly for that char to add complexity to the clean briny sweetness of the flounder results in the best flounder sashimi. sweet sour plum sauce accentuates the briny sweetness

Iwate Pacific Saury totally surprises me by how good it is since I always have the impression that small fishes are dry and features a fishy smell. The Pacific Saury here is so creamy in texture and has that briny sweetness without the smell. The char on the skin makes it even sweeter and better. And the flesh is even creamier near the head. This is so good.

Hyogo Pike Cougar Eel Tempura is so aromatic and flavourful that I thought it got a special seasoning blend added. Actually, it’s a blend of three kinds of oil instead to yield this amazing taste and aroma. I’m impressed! And the texture of cougar pike eel totally works for tempura since it is slightly dry with an iota of creaminess, which juxtaposes perfectly with the crispy tempura. Imagine using a cod fish instead, it will be too oily. The tangy homemade Yuzu sauce refreshes the taste of tempura and makes things exciting.

Binchotan Grilled Blue Fin Tuna, touted as Wagyu of the sea, is full of the goodness of omega oils and toasty goodness of grilled meat. It is as good as Wagyu. The accompanying tomato and ginger refreshes the palates between bites and accentuates the sweetness of the meat.

I requested for the sushi course to be changed to donabe and I got the awesome Signature Ehime Seabream Claypot Donabe. And I’m so, so happy with my choice. The warm, starchy, fluffy rice is perfect match with the briny sweet seabream featuring slightly drier texture. And the roasted edamame is part of the magic, whose light vegetal taste and crunchy texture elevates the donabe so much. What’s even better is that lots of edamame are added. So every bite is full of crunchy goodness.

At first look, I thought the dessert is matcha cake, and I’m pleasantly surprised to taste fluffy light cream cheese with a hint of lemon and clean taste of matcha instead. This is way better than pure matcha cake due to the laters flavours and how refreshing it is.

Specially crafted menu for me ❤️

Ohmine, specially curated sake for the night 😍

Housemade Umeshu from whisky, and it’s good!

Thoughts: Simply Amazing!

86 Telok Ayer St