A Gift of Love for me!

Okayama Shine Muscat Grapes

I used to say Kyoho Grapes are the best grapes. Now that has changed, after I have tried Okayama Shine Muscat. Thin skin, firm juicy flesh that tastes refreshing and blissfully sweet. And a hint of floral aroma, incorporated with a touch of flavour of wine and melon is what makes these beautiful jade green orbs taste so special. A must try.

Note: There are Shine Muscat grapes from Korea and other prefectures of Japan. While these grapes spot the distinctive floral wine flavour, this aroma is not as pronounced and the level of sweetness is not comparable with that of Shine Muscat grapes from Okayama. While Shine Muscat grapes from outside Okayama are worth a try, they should not be used as benchmark for Shine Muscat grapes.

Country of Origin: Japan
Where to get this: Emporium Shokuhin (This grocer is currently not in operation), NTUC and Cold Storage

Bulla Frozen Greek style Yoghurt

The tangy taste of yoghurt adds extra zest to the ice-cream, which works for me. And the Greek style yoghurt makes for a creamier treat than other frozen yoghurt products. For the Blueberry frozen yoghurt, it is a perfect match with nutty flavour of the white chocolate.

The Boysenberry yoghurt may not be love at first taste, but I find myself liking it as I try more of it. Helps that the cone is super crunchy. Highly recommend to put it out of fridge for at least five minutes before tucking into it.

Country of Origin: Australia
Where to get this: NTUC and Cold Storage supermarkets

Bangkok Jam - Not Bad at all

Actually, we had been there once before and found the food there not to our liking. And thus, I did not write anything about this place. With the recent change of menu, there is vast improvement in the food.

The setting of this restaurant seems to be geared towards industrial chic with Thai influences. There are lots of loud and colourful drawings plastered over the walls and pillars. Yet at certain spots, there are cute little artificial potted florals placed on the wooden shelves. This mix is pretty eccentric, I do not know what to make out of this. Modern Thai Cuisine with a twist, maybe?

As for the food, while it is not at the level of Mai Thai and Nahkon, it is better than that of quite a number of Thai chain restaurants—make a guess on which ones, clue: they are well-established, but I did not bother to write about them. The clear Tom Yum soup, which is filled with robust, simulating flavours of lemongrass, kaffir lime leaves and galangal, has the right balance of saltiness and tangy flavours. And additional point added for the fresh seafood. The only thing that puts this soup below the soups I have in Mai Thai and Nahkon is that one extra element in taste or aroma is missing, but I cannot put my finger exactly on what is it.

Olive rice is tending towards the oily and salty side, but it makes up for this by packing lots of flavours of the mild spices. The rice is soft yet not soggy, so a tick for well-cooked rice. What I like are the little moulds of pickles and cut vegetables that are flavourful and give shots of refreshing elements to the rice.

Green curry is fine since it is not too hot and has generous chucks of fresh chicken. Mixed vegetables is almost on par with the ones in my favourite Thai restaurants, but certain vegetable in this dish is too bitter.

The dessert of Coconut Ice-cream with Red Ruby is the winner here since I love the creamy, nutty flavour of coconut and the refreshing crunchiness of red ruby—tapioca-flour-covered water chestnut.

Service is okay, with one of the staffs being eager and energetic. So it is all good.

I don't mind going to this restaurant since the food is decent, plus the convenience of getting there.

My Thoughts: Not Bad

Nearest car park: Marina Square's car park
Nearest MRT: City Hall

#02-105B/C
6 Raffles Boulevard

Odette - Subtle yet Bold and Exciting

After a lunch here, I realize that the name, Odette, not only identifies and represents the restaurant, it also encapsulates the essence of the food here. Adding that "little something" to create dishes is the philosophy of Odette, Chef Julien Royer's grandmother, and the creations here exhibit just that. In addition, every little ingredient used contributes to defining the taste of the food that is meticulously prepared. In fact, I am very impressed that the staffs here are absolutely precise and detailed in their introductions of the dishes. Even the customized tableware and cutleries, which I appreciate for the varied textures and shapes, tell little stories about this restaurant. Well, I leave it to the amazingly professional staffs there to fill you in on the details if you choose to dine at there. On here, I will instead talk about the highlights.

Three pieces of tantalizing-looking canapés are served first to give a sneak preview of what this restaurant is all about. The three vary in taste from the pillow-like savoury, crispy canapé filled with a burst of umami, the cute little tart featuring the earthy flavours of peas, to the cake-like creation that has a mild sweetness, completed with shaved cheese for that extra subtle punch. Things are looking up here.

Next up are the breads. Being picky about the quality of the breads, I say the breads here have me raving about them. Served warm, the texture and taste of these fresh breads are perfect: the paper thin stretched dough of the viennoiseries have a bit of crisp and are full of buttery goodness, the sour dough bread is unbelievably soft and fluffy. Paired with the rich butter or the lighter lard—both are peppered with extra seasonings, the multitude of flavours resulted is a joy to savour.

The clear wholesome broth of the Mushroom tea is packed with woody aroma and umami of mushrooms, which goes so well with the creamy ceps sabayon and accompanying brioche. I love mushrooms, and I love it when the essence of mushrooms is condensed into this pure form.

Appetizer of Hokkaido Scallop looks like it is painstakingly prepared with the thin, translucent slices of Nashi pear decked on top of slices of Kyoho grapes and tiny scallop cubes. The fresh scallop cubes, whose silky flesh has the subtle sweetness of the sea, allow the flavours of the pear slices and grapes to seep in between them, thus each mouthful of this dish is bursting with subtle flavours. Though my opinion is that the scallop cubes taste way better with the grapes due to iota of zest in the refreshing juices of the grapes, which complements the light saltiness of the scallop cubes. Nashi pear has that flowery fragrance and honey sweet taste, which are great when eaten on its own, but does not do much for the scallop.

As for the savoury scallop roe tartine, it tastes so sinfully good due to the intense briny flavour.

Heirloom Beetroot Variation is a sight to behold. In fact, this dish is so pretty that I am at loss on where to start eating from. Well, I decide to try the beetroot sorbet first since I am curious about its taste. It is earthy yet refreshing—a lovely combination, goes well with the other components of the dish. I also love the cheese mousse that gives an extra salty, nutty taste to the mildly sweet beetroot. Another love is the beetroot meringues perching on top of the dollops of cheese mousse. They are like solidified form of puffy clouds saturated with the goodness of beetroot, and when popped into the mouth, melt instantly into a myriad of subtle flavours that please the palates. A delightful dish all in all.

Rosemary Smoked Organic Egg, served with smoked pine leaves, is not only aesthetically impressive due to the presentation of the egg in an egg tray filled with dry ice, the taste can match its looks. The runny egg is of such smooth texture that it does not that sticky consistency that most cooked eggs have, and yet it is cooked to the precise point where the flavours of cooked egg are unlocked. And as I reach over to savour the spoonful of egg and equally smooth potato syphon, the smell of smoked pine leaves emitted from below the bowl invokes the feeling of dining in the woods, except this is in the comforts of a restaurant. I appreciate how this dish engages one's senses and imagination. Bits of savoury Iberico chorizo completes this dish by adding extra bite and intensity to the egg and potato.

Not all sea basses are the same, some are better than the others. Not to mention the fish dishes of several European restaurants do not score high in my opinion. So naturally, I do wonder if the sea bass here can meet my expectations. Brittany sea bass proves to be a fish of premium quality, coupled with excellent preparation skills, it is a fish very well-done because of the firm yet pliable flesh that showcases flavours of the sea with nary the fishy smell. The crunchy sakura ebi of strong umami flavour, with the sharp rostrum nicely trimmed off, is a great delight to munch on. Paired together with the fish, it is like enjoying the gems of the sea. I got to mention the amazingly smooth pumpkin puree whose earthy flavour gives a clean finish to the taste of the fish, and it tastes wonderful on its own also. And a shout out to that singular pickled onion petal—it introduces a dash of simulating kick to the dish. Despite my love for the ingredients of this main course, I got to admit that I am not wowed by the Thai inspired sauce. The sauce tastes great due to the chock full of spices, so I figure that most people will like it. In fact, I like Thai food also. However, given that I have Thai food almost every fortnightly, I am not that keen to try Thai inspired dishes in a French restaurant. This is more of a personal preference though.

Poulette, meaning the chicken, is firm yet succulent, and the unique woody aroma of truffle shaves and the slight sweetness of polenta cake make this even more delightful to tuck into. The fresh prawns are nice additions to give extra dimension to the taste. But to me, the real star of this main course is that green pepper stuffed with foie gras and mashed chicken. Creamy and meaty, it has so many flavours at work here. I sure do not mind having a second helping of this, notwithstanding the fact that I am pretty stuffed at this point in time.

Palate cleanser of cucumber, mint and basil surprises me, in a very good way, by not overloading on the sourness side. The cool cucumber refreshes the palate, the lime gives a tang of zest, the creaminess of the milk sorbet tones down the zesty flavours, and the basil adds a hint of exotic flavour. First time I try a palate cleanser that has so many flavours, with so much thought put into creating it. This is by far the best palate cleanser I ever have.

The mellow creamy lemon curd and the crispy yet easy to break sable of the dessert is bliss in culinary form. The beautiful foam on top is simulating in taste. I prefer the bottom part of the dessert over the dome, but both can go together in harmony to result in a multifaceted taste. I do like this dessert though I wish there is more of the lemon curd.

Petit fours are lovingly presented in a clay pot that can be separated into four layers. Most noteworthy one is the white chocolate lollipop that goes "poof" the moment I pop it into my mouth, and it becomes a cloud of flavours—think white chocolate and a dash of lime. A nice surprise, I must say.

Service here is perfect. Professional, prompt, non-intrusive and friendly, I cannot find any fault in this area. I also like the little extra miles they go, like pushing carts of champagnes and cheeses to patrons for our choosing, pouring the sauces over the dishes when served to our tables, to make this a special dining experience.

The interior is posh and soft on the eyes due to the panels of light coral colour. The layout is made in such a way that one will feel to be in a world of his or her own, sort of. Or maybe it is because I am seated at the table with semicircle sofa that gives a feeling of being enclosed, in a good way, of course. There are some tables facing the kitchen that is fully viewable through the automatic glass doors. If you want an action-packed meal, not literally, request for the table facing the kitchen.

I cannot say that I will come here often since one needs to make a reservation at least one month beforehand. But it is obvious from my post here that I love this place. In fact, this restaurant is now one of my favourites among favourites. For that special occasion in which my companion can definitely make it without last minute cancellation, then yes, this is the restaurant that comes to my mind.

My Thoughts: Sublime! The Best!

Nearest car park: National Gallery's car park
Nearest MRT: City Hall

1 Saint Andrew's Road
#01-04, National Gallery
Contact No: 6385 0498

Ginza Kuroson (Robertson Quay) - Quality Japanese Food at Great Prices

Closed

Being a regular of Ginza Kuroson at Takashimaya, I, of course, cannot wait to check out the new branch at Robertson Quay when it opened. I am very glad that I take the time to do so. Robertson Quay is a really scenic, tranquil, nice place to go to. With the river by the side and mixed development low-storey buildings that house a great variety of restaurants on the first floor, minus the buzz of shopping malls, it is enjoyable and relaxing to stroll to the restaurant.

Interior is modern Japanese decor, where the zen influence is obvious. This place is brighter than the restaurant at Takashimaya due to the use of wooden furniture while the latter has marble or granite table top at counter seats. Otherwise, the setting is pretty similar.

One notable difference is that this branch has a special set lunches, which have additional udon and tempura dish. The udon here is the best udon I ever have, for now. Unlike most udons, which are round and fat in diameter, the one here is flat and has smoother, firmer texture, kind of like al dente version of udon. Can be eaten hot or cold, I opt for the cold one since slurping up cold noodles feels especially refreshing in a hot weather and I like how the udon is served on a bed of ice.

Tempura is another winner since due to the fresh prawns used, and the batter is crispy and does not have the smell of stale oil.

My favourite dish got to be the negitoro rice bowl. Fresh minced tuna belly, topped with chopped spring onions and real wasabi, this dish is bursting with flavours. Spring onions can do wonders to the taste of food, and in this case, raw fatty fish meat. Moist pearl-like grains of rice are smooth and starchy in texture, each is imbued with fragrant sushi vinegar. They are soft yet not mushy—signs of quality rice excellently cooked.

As for the Nagekomi don, the raw fishes are very fresh, and I like the addition of the minced fish, adding variety to this dish.

The appetizer changes according to availability of ingredients. Sometimes, the appetizers are so good that they can be considered as dishes in their own. The salad is the generic type. Desserts are okay, coming in the form of pudding and custard. Yes, no watermelon! Though they are just those nice custard found in bakeries, instead of being unique in any way.

This is one restaurant I will always be going back due to the sheer variety of quality set lunches and the negitoro rice bowl, which is not easily available elsewhere. In fact, I prefer this oulet over the one at Takashimaya since I like the relaxed ambience here, and the service staffs here are incredibly friendly.

My Thoughts: It is one of my Favourite Haunts!

This restaurant is no longer in operation.

Artemis - The Food: Tastes as Good as it Looks

Mediterranean cuisine, sustainable produce—these are what brought my attention to Artemis, and these are the factors that keep this restaurant in my wish list, even after I struck some, including restaurants with Michelin Stars, off the list due to my lack of time to patronize them all. In fact, so hectic is my schedule that this will most probably be one of the last few I write for this year. Prior to visiting this place, I was not sure if I had made the right choice. Turns out that this restaurant is one of best surprises of the year. Not only does the food here scores high on taste, it is also aesthetically pleasing.

The much raved about beautiful view of the Marina Barrage from the rooftop will impress many, I guess. If seated at the right location, one can even see the iconic Supertrees of Gardens by the Bay. The interior is of minimalist style to let the skyline of the city runs the show. Since I appreciate nature more, I acknowledge that the place is absolutely great for dates, but I am not exactly bowled over by the setting of the restaurant. So let's go on to talk about the food instead.

It is quite a novelty that a service staff carries the wooden tray filled with bread and makes her rounds to the tables to serve the bread. And to top this off, instead of butter, powdered spices and olive oil are provided as dips for the bread. The taste is interesting, but the dips do not integrate well into the bread to create a harmony of texture and taste. The bread itself is not served warm. And it is kind of hard but not toasty to justify the dry texture. I am very fussy about my breads, so the bread here does not win me over.

Moving on, casting the bread aside, the other dishes get the thumbs up from me. Alaskan King Crab is love at first bite because the generous chunks of fresh, succulent crab meat are oh so sweet. And the creamy, slightly tangy dressing with finely chopped vegetables serves to accentuate that sweetness of the sea. The avocado slices are welcomed addition since I love the smooth balmy creaminess of this berry. The dressing also goes very well with the avocado since it adds a kick to the mild taste of avocado. Tomato petals, which looks like bacon, has very intense, full-bodied flavour. This appetizer is best enjoyed by savouring these ingredients separately since they all have distinctive tastes that can be combined but each is good enough to shine on their own; the avocado refreshes the palates, and the tomato petals give the oomph factor to complement the crab meat. This dish is a must-order.

Octopus Salad is truly a very unique salad since the cooked vegetables are used instead of the usual raw ones. The best part is it also tastes great. The broccolini, which is a hybrid of broccoli and kale, is every bit as juicy and crisp as raw vegetables, thus having that wonderful bite that many love in their salad. Fine preparation is needed to achieve this and retain that beautiful dark green colour of the vegetable. The other ingredients of the salad simulates the senses: citrus flavour of the artichoke adds zest to salad, and the romesco sauce of vivid orange colour introduces earthy tones to the taste. The cylindrical pieces of octopus are grilled to perfection—featuring the rich aroma of grilled seafood and being slightly chewy, but not overly so. If I have to nit-pick, my only grouse with this appetizer is that one of the octopus pieces is too thick, thus being too chewy to my liking.

Beetroot Gnocchi is one of those vegetarian main courses that is not only healthy, but also tastes delicious. The fresh and crunchy vegetables pairing with the pungent feta is a bold combination that works, due to the strong taste of feta adding a zing and accentuating the clean taste of the various vegetables. The pink-hued breakfast radish not only adds colour to the dish, this juicy, zesty, crunchy root vegetable incorporates a contrast in taste, for that extra excitement. And the vegetables also go very well with the mashed celeriac that coats them with a layer of subtle flavours of celery with nutty overtones. Beetroot gnocchi has that glorious shade of reddish purple and looks very appetizing, but it is far more subdued in terms of flavours. The sweet earthy taste adds dimension to this mains though I have to admit that the other ingredients steal the show instead. And I do find this dish to be slightly similar to the Octopus Salad due to the use of broccolini.

After trying these dishes with bold, clean and striking flavours, I do wonder if the dessert, Salted Vanilla Ice Cream, can match up to them. I find my answer where I take the first bite of the ice cream, served at the perfect temperature—cold enough to retain the shape yet higher than freezing point to allow the flavours to be released. It is sublime because of the intense milky taste. Either eat on its own or savour it with carrot cake sponge and walnut crumble, it is all good.

Petit fours served at the end of the meal is a nice touch, but given how exciting are the appetizers, mains and dessert to the senses, these cute little pieces of confectionery do not really make that much of an impression.

As for the service, the friendly staffs get all the basics right, and I can see that they really try hard. They can do better if there is an extra sharpness in the observation of surroundings and the handling of orders. Things are still pretty good when I arrive at the earliest timing, almost. But the staffs get real busy when the restaurant is full, yes, it is full on a weekday afternoon, so it is best to make reservation, and it may be difficult to get their attention. All in all, I still give the service here the thumbs up, especially when they bid farewell to me when I am leaving. To me, this tiny gesture leaves a nice ending note to the dining experience, it matters.

So will I come back? It goes without saying that for sure I am.

My Thoughts: Awesome!

Nearest car park: CapitaGreen's car park

Nearest MRT: Telok Ayer

138 Market Street
#40-01 CapitaGreen (Rooftop)
Contact No: 6635 8677