Omakase @ Stevens - Beautiful Taste of Autumn

I'm back at Omakase@Stevens for another season! Actually, there are some really awesome restaurants that I always want to go back, if I have the time, and for Omakase@Stevens, this place is one of the exceptional restaurants that I make time to come here every season. Every visit here is full of delightful, rare surprises that showcase the flavours of each season. And this time, a meal here feels like a beautiful trip through Japan during Autumn.

The flavours and looks featured in this menu speaks of the mellow autumn with earthy tones of red and brown. What is amazing is that while the mellow tones are primarily featured in the dishes, they are all very unique and different from each other in the taste profile, making this an exciting journey. Every dish is a standout on its own.

Jose and his team are such wonderful hosts. Their service is absolutely top notch.

First of the Hassun Trio is minced Maguro perching on top of Rice Cracker and topped with Caviar and Oyster Flower. This is like the sweetest blue fin tuna I had ever tried. It has three different layers of briny sweetness stacked on top of the rice cracker with an hint of mild nutty taste. And the texture of the cracker contrasts so well with that of the maguro, making for an excellent feel on the palates.

I’m so excited, for the first time, to try Gougère, a kind of choux pastry whose dough is mixed with cheese, Nire Cheese in this case. I totally love it. The pastry looks simple at first glance, but the taste is like the beautiful intricate pattern of the cracker on top: complex and intriguing. The core of the gougère is bursting with this nutty sweetness of cheese, tempered with the savoury, earthy depth of miso.

Wagyu Egg is like a signature dish at this restaurant because of this deep intense warm sweetness of different kinds that immediately wows over my senses at first mouthful. To make it even more amazing is that some ingredients will change between seasons to ensure a surprise every time.

This time, crunchy juicy peanuts are added for the earthy sweetness, complementing the beef’s savoury sweetness and the light whipped cream’s milky sweetness. It’s magical. And parsley powder sprinkled for the extra kick.

Goose Liver soaked in Shitake Mushroom consommé and topped with Chrysanthemum is the best Foie gras. The juicy, bouncy foie gras has the texture tending more towards that of gelatin than paste, and I absolutely love it. The clear earthy sweetness of mushroom perfectly balances the heavy taste of foie gras to yield the taste of earthy unami.

Ikura and Hokkaido pumpkin balls meticulously laid on top of smooth Egg Custard looks so beautiful. And the taste is just as beautiful. It is definitely the most briny sweet chawamushi with the most multifaceted texture. And the taste actually gets better with subsequent bites. The amaebi hidden at the bottom is such an awesome surprise, giving the extra oomph milkiness to the briny sweetness and the bounciness to the texture. The pumpkin also adds so much to the dish, imparting that soft buttery earthy tone to the dish and a firm juicy creamy texture.

Amadai, which is Tilefish, tastes absolutely amazing when paired with Yuzu Kosho and Daiginjo sauce. The specially deep fried crispy skin highlights the incredibly succulent juicy texture and light sweetness of amadai. And the cute radish pillars and ginko nuts are more than decorations. The radish adds a refreshing element while ginko nut adds a bitter earthiness and slightly chewy texture to the dish. The chive oil, with its vegetal pungency, makes it even better and more memorable.

The Beef, which is from Kagoshima this time, is prepared into Cutlet form so that the super fine, crispy deep fried exterior highlights the super juiciness of the beef. The beef is so unbelievably juicy and meaty that, when dabbed with a bit of Madeira sauce, I feel a moment of "ahh, pure gastronomic enjoyment!" at eating it. The pepper and truffle adds lovely complexity and earthy intensity to this dish.

Himalaya Truffles added for the extra oomph. Chef Kazuki told me that this truffle is stronger in taste as compared to teh European varieties. Well, I'm all for it! 

Sigature Donabe is so briny sweet and tastes surprisingly earthy with Japanese Oysters added. The rice tastes so starchy, smooth, completed with a good bite. It is so satisfying and such a joy to savour this.

Waguri dessert is really like that signature dessert of Autumn, with the earthy goodness of Japanese Chestnut, tempered with bitterness of Hojicha and the light airiness of Wasanbon. Usually, chestnut tastes earthy and usually very grounded. So it really surprises me by being earthy  and yet heavenly airy light at the same time. This will please any palates.

Budou dessert features a grape feast of Shine Muscat, Red Muscat and Kyoho injected with a blend spices like cinnamon. This is like three different desserts on one plate.

Shine Muscat has this intense floral wine-like aroma, making it the best grape variety. But due to its own strong characteristics, it is actually not easy to pair it with other ingredients to be made into desserts. But the chef did it, letting this grape’s taste shine with an added texture and light feel of snow.

The Japanese Persimmon here is the sweetest persimmon with the best texture due to the slightly gelatinous feel.

Raspberry macaron features a good balance of sweetness and tamgy taste.

Gummy made from home made Ume juice is so good too.

Thoughts: At here, I just realised that Autumn is such a lovely season!

30 Stevens Road #01-03

Sip, Spook & Savour! Halloween Wine Night at The Enneagram Academy

This year, I'm celebrating Halloween at Sip, Spook & Savour Wine Tasting Event at The Enneagram Academy. And guess what, I absolutely love it! The biodynamic wines are so good, the food is thoughtfully curated and carefully prepared to pair so well with the wines, the decor is so on-the point, bringing about that Halloween vibe, and the organisers plus the people who attended this event makes this such a fun and interactive one. I also love the costumes wore to this event.

In fact, I'm looking forward to another Halloween party already.

Thoughts: Fun Halloween Party Night with Awesome Wine and Food!

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