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

The Coffee Code - Lovely cafe with Unique, Awesome Food and Drink Choices

It is so fun to just walk around the heritage area of Outram Park and see which hidden gems I can uncover along the way by just popping into the cafe or restaurant based on gut instincts. This time, I found The Coffee Code, a quaint little cafe that offers a lot more than what I expected from a cafe!

The vibe of the the place is cosy and comfy, with a scattering of plush chairs and a touch of idyllic feel due to the plants that look like mini coconut trees, which is pretty standard cafe style: nice for gathering and relaxing.

It is the food and drinks that truly impresses me. The menu features a variety of unique artisan cheesecakes that cannot be found anywhere else, and they are delicious. The same goes for the drinks. And there are good and unique savoury food options to satisfy the my palates.

The service is very good, for a cafe. The staff always serves up a glass of plain water to each patron when we settle into our seats. They are friendly and polite. The best part is they actually allow us to stay slightly longer than the opening hours, which is sweet of them.

All in all, one of my top choices for lounging and enjoying good food and drinks when in Outram Area.

Pistachio Burnt Cheesecake is like THE CHEESECAKE. One of the best and most unique. The texture is so smooth and creamy. The best part is that it has a slightly molten core making for awesome, moist texture. The nutty, earthy, herbaceous aroma of pistachio is very pronounced, coupled with sweet taste of burnt baked goods, for that complexity in taste of the cheesecake.

Non-coffee drink of refreshing coconut water perked up with sweet aroma of osmanthus and made exciting by the savoury cheese foam is oh-so-good. It is so unique and so refreshingly awesome. This is worth a special trip here.

La La Udon is bursting with the sweetness of the sea due to the generous amount of la la added. And the texture of the udon is so good: smooth, thick, has good bite at its core. Paprika is added for a hint of spiciness to make teh taste even more bombastic.

Saltiness of caramel is perfect match with the aromatic slightly bitter Earl Grey in Salted Caramel Earl Grey cheesecake. The taste is also vey unique and delicious, inciting this "eye opening wide"  reaction at first bite. And it also features this molten core that makes the texture so perfect.

Another unique drink is Tea with Cheese Foam. The bitterness of tea contrasts so well with the savoury cheese.

Thoughts: Worth a special trip to here just for the unique drinks and food

37 Neil Road

Tribal Dining - Little Exotic Surprises that Excite and Enchant

This restaurant is no longer in operation

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!

Noa Restaurant - Exotic Gastronomic Journey

After having some of my most awesome meals at restaurants in Mondrian Hotel, I’m eager to try the food at the other restaurants in this brand new hotel since the management of this place proves to have a good eye for restaurants that provide exceptional and unique dining experience. And this is where Noa Restaurant comes into the story where I get to know about this place through Mondrian’s website.

At the first taste of the food, it reminds me of Persia, which conjures up images of grandeur and mystique, and the interior of the restaurant strengthens this impression. The food is full of complex flavours and carries this unique, exotic taste that is rich and earthy, completed with the soft aroma of spices. I totally enjoy the food here, which spellbinds the palates with its fascinating flavours.

The exterior of the restaurant is idyllic, presenting a scenic picture of relaxing in comfort and sipping cocktails in style. The interior is of another theme: grand, posh, modern and exotic. As said, it has this luxurious Persian feel due to the incredibly high ceiling with giant chandeliers hanging off it, the towering dark frames, exotic pottery, the full length mirrors, arched doorway to the open kitchen and the red tiled walls. At the same time, modern design is incorporated to the interior design. The impressive bar counter filled with wine bottles and lit with yellow lights, the wine glasses hanging off a wooden counter, a silvery disco ball and plush chairs add that stylish yet comfy feel to the place. It's perfect for gatherings.

The service is excellent, being very pro-active, friendly and professional.

As a seafood lover, I immediately ordered the Scallop Tartare at the recommendation of the staff, especially when he mentioned that it is specialty dish of the day, not in the menu. I’m definitely very happy with my choice at the first mouthful of the bouncy morsels of light briny sweetness coated with a layer of complexity from the special sauce that speaks of tastes of Mediterranean and North Africa.

Spherical Olives, which is Tribute Elbulli, were made via molecular gastronomy techniques developed by Ferran Adria of El Bulli. It is amazing! Definitely a must-try here. The tangy essence of olives in liquid form is wrapped in the thin smooth film to form the shape of sphere. Once popped it into the mouth, the flavours of olives fill up the senses. Superb!

Noa ‘Bomba’ Crispy Meatball with Harissa and ‘Allioli’ features crispy exterior and interior that is moist and full of meaty goodness. The light spiciness of Harissa and creamy, tangy taste of Allioli make the taste of meat even more exciting. Another must-try here.

Charcoal-Grilled Lobster with Chilli & Garlic Sauce showcases perfectly grilled lobster that has the lovely flavour of char and succulent, bouncy flesh. The mild spicy flavour of chilli and the pungency of garlic sauce go so well with the lobster. And this concoction is also awesome for dipping the warm flatbread in.

Beef Tenderloin Carpaccio confit tomato and parmesan cheese is so full of simulating flavours and goes perfectly with the add-on pita bread.

Barbecue Blue Shrimps Rice features succulent, bouncy, briny sweet shrimps and starchy Spanish rice soaked in seafood broth. It is so satisfying to savour this.

Alaskan Black Cod with Green Mojo and Leeks is so good too. The cod is so creamily good, made exciting with the green mojo and leeks.

Cherry and Pistachio Ice Cream Sandwich pleasantly surprises me since I’m expecting some very rich and creamy dessert. This turns out to be refreshing in taste instead due to the tart taste of cherry. This refreshing taste is imbued with a touch of lux and creaminess when the sandwich is dipped in the pistachio sauce. Nice!

Thoughts: Amazing, Exotic and Memorable Experience!

83 Neil Road #01-02-03

Nearest MRT: Outram Park

Araya - Deeply in Love with Chilean Fine Dining

I had said it before, and with the splendid experience here, I want to say it again: South America is really a treasure trove of gastronomy. This continent has lots of awesome produces and rich cultures, thus yielding cuisines that really tantalise the tastebuds.

So when I found out about Araya, a South American fine dining restaurant, I knew I have to come here because this is the only one in Singapore and I love to experience this beloved cuisine meticulously curated to highlight its uniqueness with touches of lux. And Chef Francisco Araya exceeds my expectations with dishes that showcase the robust flavours of South American unique spices in nuanced form, juxtaposes different textures and tastes, and incorporate Japanese ingredients for the best seafood experience. I’m so in love with all the dishes here.

Housed within Mondrian Singapore Duxton, the exterior of the restaurant is posh with themes of nature and woods incorporated within. The interior, with the high ceiling, illuminated bar counter, a wave of elegant hanging yellow lights and a strong of pearl-like white lamps, is grand, modern and stylish, with hints of rustic South American feel from bronze washed shelves.

The service here is exceptional, meticulous and professional. The service staffs know everything about the philosophy of the restaurant, the background of the chefs, the origin of the ingredients and the stories behind the wines. There is even introduction of some of the ingredients in its original form prior to serving the dishes. I feel so pampered dining here and am absolutely impressed with the service here. In fact, wine pairing is recommended because the wines go very well with the food and it feels like a trip around the vineyards and wineries around America as the sommelier delves into the terroirs and history of the wines.

This is one of the best restaurants and is definitely on par with the Michelin Star restaurants.

I always love Ceviche, and chef Francisco takes things up a notch here to add in Leche de tigre sorbet for the coldness and unique texture that perfectly highlights the fresh tender flesh of Hokkaido Scallop and Botan Ebi. The ginger jelly introduces the pungency that harmonises with the zest of sorbet to elevate the briny sweetness of the seafood. This is so amazingly good that I say this is the best ceviche.

Ama Ebi Tomato Meringue as starting snack really sets the tone on what’s to come. Sprinkled with dashes of South American grounded pepper, this macaron-like delicacy is packed with briny sweetness, creaminess, exotic flavours and hints of excitement. All the flavours are rounded nicely to work in harmony to tease the palates. The texture is simply awesome, with a good juxtapose of creaminess, crispness plus textures of soufflé and jelly. In fact, my eyes widened in surprise when I popped it into my mouth due to how unique and delicious it is.

Cod Milt, which is cod fish's sperm, known as custard of the sea, is an exotic ingredient that needs the right preparation and accompanying ingredients to taste good. The Corn Flan here gets it superbly right, yielding creamy, sweet, briny and surprisingly earthy treat with cod milt.

Chicha De Piña, a drink made from Fermented Pineapple Nectar, is refreshing and savoury. The crystal-like bouncy Elderflower sphere hidden within adds a dash of lovely flora aroma to add complexity. I love this too.

Unique spread of South American homemade breads available for choosing:

Chapalene, which is sourdough potato bread

Marraqueta Classic pan Chileno, a traditional Chilean bread

Chorizo, soft, fluffy soft bun

All are nicely served warm, with the steam raising up from the interior of the bread as one tears open the breads. Ahh, golden standard of bread serving met! The breads are so fresh and denser in consistency as compared to the usual varieties, which is unique.

 

Merken Butter, aka Smoked Chilli Butter, is the MVP here. The light spiciness and exotic aroma makes the breads taste so good. 

Oca & Caviar is prepared with Andean oca, a kind of tubers, which the friendly lady chef shows me in its original form.  aji amerillo, a type of South American chilli and of course, the luxurious chutoro and N25 Oscietra Caviar. The taste is amazing, with a good delicate balance of flavours from the sea and those of the earth. The texture is amazing too. I love this so much.

Moqueca Kinki features such silky texture that it is love and surprise at first bite. Aceite de aende and amaranth add the richness and exotic component to the dish, resulting in an excellent combination of the light briny goodness the sea peppered with a full-bodied taste of herbs and spices. Another winner.

Bresse Pigeon is so tender and smooth. The sauce made from 151 Days Aged Ecuadorian Cacao and purple corn takes it to greater heights with their earthy and rich flavours adding the extra sweetness and kick to the taste of the pigeon and toning down its gamey flavour at the same time.

Sunday Lunch is a lovely traditional Chilean dish, called empanada, where wagyu is packed into pastry and given hints of excitement with the taste by adding pebre, a lovely South American condiment made from onion, cilantro, garlic, chillies and more. So many flavours dancing in harmony on the palates. I can definitely say I totally love Chilean cuisine at this point.

Picaña is the best Wagyu I ever have. The meat is tender while still featuring a good bite and a nice thin char, which is how I like to eat the meat. The pungency, mild spiciness and tangy flavours of Latin Amercian sauce, chimichurri, is the magic here. It cut through the meaty flavours of the wagyu to create a different taste full of depth and meaty sweetness. I actually close my eyes when savouring this to try to fully capture the flavours and that blissful feeling into my memories.

The beautiful sphere of palate cleasner is perfect for cleansing the palates after rounds of meat. I love the texture of the crystal sugar shell encasing the goodies. It contrasts so well with flowy texture of the filling.

Desierto Florido, made with fresh chirimoya Alegre, orange cake with orange flan, edible orange jelly, scores on both taste and texture. Hints of tanginess and flora aroma from the orange, coupled with the sweetness and creaminess of chirimoya, known as custard apple or best fruit known to men, yields a rich and at the same time, light dessert that delights the taste buds.

And there is a cute gadget that comes along with the dessert for me to view the landscapes of South America through its lens. Nice extra touch.

Antarctica Goats milk ice cream with crispy milk cinnamon, Crème Anglasie (silker version of custard), Patagonia berries and dulce de leche is milky goodness in molecular gastronomy form. The varying temperature, texture and flavours create so much excitement on the taste buds.

I gasp in pleasant surprise when the cart of Carrito De Dulces is presented. So many choices of petit fours to choose from 💖 They are delicious treats.

Lovely wine paring for the night

This restaurant is the epitome of the best of South American cuisine and also one of the best of gastronomy. This is definitely a must-try for foodies and bon vivants.

Thoughts: Absolutely Amazed!

83 Neil Road #01-08

Mondrian Singapore Duxton

Nearest MRT: Outram Park