Hevel - Cool, Posh and Exciting

This restaurant is no longer in operation.

Since I have a love for excellently-done fusion cuisine, Hevel got on my radar since the food here is inspired by Chef Stefan's childhood and culinary journey through Hong Kong, Japan and Singapore. And so here I am, at this cool posh place, enjoying an exciting meal with unique tastes.

The food here is imaginative, unique and simulating in taste. One of the highlights is the meats here are excellently grilled to perfection, thus retaining the tenderness and juices while featuring a lovely layer of char to add to the complexity of the taste.

The place is like a posh, exclusive clubhouse with a feel of cosiness and swanky charm. The brown marble tables, shelves filled with wine glasses and unique, exotic sculptures exude that old money charm. The metallic embellishments, ornaments, lamps with glowing neon bubbles, the soft lights add that sophistication and modern boldness to the place.

The service is very good and friendly, accentuating that feel of dining in the exclusive clubhouse.

Potato hash decked with uni and leek is an indulgent snack combining the wholesomeness of the toasted fluffy bread-like potato hash and the amazing creamy umami of bafun uni. The clean taste and crisp pungency of leek works so well to refresh the palates after savouring the uni. A well-rounded dish.

First appetiser of Cashew & Banana with olive Oil and kelp makes my eyes widen in surprise by how good and complex cashew, banana and kelp can taste. It is an explosion of multi-faceted nuanced flavours from umami, florals, buttery goodness to sweetness. One of my favourites.

Chicken Liver is like foie gras in mousse form, perked up by xeres and rendered exciting by apple. Very unique and well-executed.

Fjord Trout with nori and bonito is so full of briny sweetness in various layers and with different undertones. I love this too.

Custard with onion and scallops immediately catches my attention with its lovely warm aroma when served onto the table. Smooth, warm and packed with savoury goodness, this is like pure comfort food.

Octopus Piquillo sprinkled with pepper and splashed with salsify is oh-so-good! The briny sweet octopus is unbelievably moist and tender while still retaining that good bite. The zest and kick from pepper and salsify makes it even better. Yes, this is another one of my favourites.

Mackerel smoked and bathed in spicy chilli and tangy passion fruit tastes so exciting. This is one brilliant way to prepare mackerel, a fish that has stronger flavour, which the chilli and passion fruit have cut through to yield the sweetness of meat and sea.

Soft rye bread is super fluffy and flavourful. Great eaten on its own and excellent when paired with the smoked butter.

Beautifully charred on the surface, Iberivo Presa is pure meaty goodness that I bask in delight as I chew on the tender, succulent meat to enjoy the sweetness highlighted by the slightly tangy blueberry reduction. Cauliflower puree does well to freshen the palates between bites of meat with its creamy, clean taste. Definitely my favourite of the night.

The carbohydrate dish interestingly comes in the form of Duck mixed with Barley and onion. The duck is surprisingly tender and easy to bite. I love the texture of barley, which is slightly chewy, making for a hearty treat. The add-on of truffle on top makes it even better.

Strawberries & Cream with yuzu and yoghurt is a refreshing, tangy dessert that interestingly features strawberry jam instead of strawberries. I like the crispy texture of meringue that juxtaposes well with the creamy cream and yoghurt.

Awesome hospitality with a surprise toast of Tawny Port.

Nice floral wine to pair with the dishes.

Thoughts: Savouring Exciting Tastes in Cool and Posh Ambience

Isetan Sakura Matsuri Fair

I found the best Apple Pie at Isetan Sakura Matsuri Fair!

It’s FEAL Earl Grey Apple Pie! And it has won award at 100 Best Cuisine Kingdom. While the crust is excellent, being buttery and flaky, the magic lies in its filling. It is packed with the goodness of apple, custard and earl grey. The light tang of Apple juxtaposes so well with the creaminess of custard. And the soothing, floral aroma of earl grey adds a layer of irresistible complexity to the taste. Definitely a must-try here.

Other goodies at the Fair

Tokyo Banana! Another must-try.

Ki Su Shoujin Omakase - Elegant Japanese Melodies of Treasures from the Soil.

The moment I found out about Ki Su Shoujin Omakase, a Japanese omakase dining concept run by the team behind Joie, the best vegetarian restaurant that can win lots of the meat counterparts, I was all eager to come here already.

What I love about Joie and Ki Su is that the dishes can taste meaty due to the masterful preparation of the ingredients, all the while still retaining the natural vegetal flavours and sweetness. They are light on the palates while packed with flavours. Since it is omakase with unconventional ingredients, I have fun guessing what main ingredient is it for some of the dishes. So for the sake of retaining the element of surprise for diners, I will not reveal what is the main ingredient when talking about some dishes.

With wooden frames, Japanese paper walls, Japanese potted plants and Japanese lanterns lining the side of the floor, the interior is of upmarket Japanese Zen style, where I immediately a sense of calm when coming into here. I love the little details here, like the little Japanese paper crane perching on top of the crystal box containing the wet paper towel for me, the lovely box that has a welcome note with my name.

Service is so outstanding and passionate, that I feel like a VIP dining here. After a outing here, I want to bring my family, especially for the ones who don't eat raw fishes, here for the omakase experience with a difference.

The first appertizer of Avocado Taco is nice and creamy. But the true star is next appetizer: Egg Yolk Toast with Air Flown Tonburi Caviar. The Tonburi Caviar, aka caviar of the field, really tastes like the caviar of the sea, showcasing that briny sweetness. The texture of the toast, being crispy on the outside and fluffy on the inside, is perfect. The egg yolk imparts the creaminess to hold everything together. This is one of my favourites.

First nigiri sushi of the day amazes me in that this really tastes the the sushi I have in lots of omakase Japanese restaurants. Very flavourful and very good in texture. I also like it that special Japanese brown rice is used for that extra sweetness and warmth.The mild nutty flavour and crunchy texture of shimeji really works beautifully to be the neta of sushi.

Aburi sushi features the lovely char on the surface of the neta, highlighting its clean sweetness. The mystery ingredient had been marinated to yield a texture similar to that of raw fish, thus matching so well with the shari (the rice part). Yes, I never know capsicum can taste this good and wholesome.

My favourite of the trio of nigiri sushi is the last one, resembling flounder. Mild and creamy, it is a delight to savour. I usually don't like eggplant, but this sushi totally surprises me.

Truffle Pâté is fully of earthy goodness due to the truffle and the creamy pâté that has the texture similar to that of foie gras. A nice and hearty dish. Cashew nuts are used to ensure the luxurious oily feel typical of foie gras.

Yakimono of the day is mushroom and cherry tomato wrapped with tofu skin grilled over chacoal. This so rich in taste and has that springy texture similar to that of meat. I love this.

Golden Temaki is deep fried oyster mushroom and oyster leaf stuffed into a paper of crispy seaweed. It features the light taste of oyster due to the oyster leaf. And the rim part of the mushroom feels like that of a oyster. Will be better if the oyster mushroom is cut in half or the centre of the mushroom (where the stem was attached to) is removed, for better chewing.

Entrée is braised monkey head mushroom sprinkled with rice popcorn and black pepper sauce as accompaniment. This tastes so meaty that it is unbelievable. The black pepper sauce is excellent, having the right amount of pepper added, to get that kick in taste without overwhelming the palates. The accompanying mash potato is good too.

The soup with leek, citrus and goji  is surprisingly another one of my favourites because it tastes so much like the beloved clear fish soup I enjoy at home. It is so full of umami. The napa cabbage was crafted crafted to bloom like a flower when the soup is poured into the bowl. I love this visual treat.

Dessert comes in the form of sweet rock melon and silky tofu pudding topped with matcha, sesame sauce and nuts crumble. The best part of the tofu pudding, which is like panna cotta, is that it is slight savoury in taste! I love this change from the traditional sweetness of desserts. Corn biscuit in shape of leaf is another highlight because it is so crispy and tasty.

I love the very unique Matcha Umeshu, which is sweet, perked up by the clean, astringent taste of matcha. And I like it that I can choose the sake cup that caught my fancy the most.

So thoughful!

Thoughts: I love Omakase made with dedication and vegetables

60 Tras Street #01-01

Nearest MRT: Tanjong Pagar

Braci - Amazing Beautiful Flavours

In midst of relocation 

After the wonderful and memorable lunch I had at Braci many years ago, I have been thinking of going back again. And the International Women’s Day Special at Braci gave me the exact motivation to push aside all my commitments, prior plans and beauty appointment to come here to enjoy these specially curated dishes, with southeast Asian influences, created by the female chefs at Braci. This is one of the best dining experiences I have.

Instead of serving pure Italian food for the special occasion, the dishes in the menu feature European cuisine with Southeast Asian influences, inspired by the chefs’ backgrounds. I totally love it. There are so many flavours packed in beautiful harmony within each dish, It is complex and spellbinding.

On the fifth floor is the rustic, homely setting with a very open kitchen counter. It really feels like dining in an ltalian home, with some nautical flair, where one watches the host preparing the food and then serving it fresh and hot right from the kitchen. I love that cosy feel here.

Sixth floor is like an exciting rooftop bar instead, with the quaint bar counter and 270 ° panoramic unblocked view of the Singapore River, the landscape of Marina Bay and skyline of the city. It is so breathtaking, and the soft breeze blowing makes it even better Yes, I feel like I’m living it up when dining here. It is the moment that I feel “this is pure enjoyment of life”.

The service is exceptional, impeccable and friendly, completing the exceptional experience of savouring awesome food with awesome ambience and service.

Makan Makan by Chef Li Vian is a lovely trio of Tom Kha Kai, Corn Tarlet and Scallop Semifreddo. I love the transition from simulating taste of Tom Kha Kai to smokiness of Corn Tarlet, and finally to luxurious treat of Scallop Semifreddo. The vegetal clean pungency of shiso leaf crispy bits adds a layer of depth to the zest of tom yum, awakening the palates. And the smoky and toasty flavours of corn tartlet ventures into another totally different region of taste profile. Such contrast in taste is a really delightful surprise. Silky, light, fluffy semifreddo encasing briny sweet scallop, injected with a dash of excitement from the shiso leaf, is so opulently good.

Suan Ni Bai Rou by Chef Aaron is one of the best pork dish I have. With the pork belly soaked with wine, sprinkled with fried shallots, paired with umami rich Sakura Ebi Furikake and zesty cool Cucumber Snow, the medley of rich flavours is amazing.

Yummy Sourdough bread, being crispy on the outside and fluffy, stretchy on the side, is served warm and in generous portion. 

Another dish by Aaron: Sarawak Laksa is Raviolone stuffed with minced prawn and chicken soaked in coconut chawamushi and buzzed up by the tang of tamarind. Another excellent dish.

Aglio&Olio, But I don't like Garlic is very interestingly named by its creater, Chef Yoke. Given a twist to Braci's signature 32 Egg Yolks Tagliolini with creamy sweet Bafun Uni, which is by the way the best pasta, garlic foam and hamaguri clams are added for the extra oomph in taste and crunchy texture. Another one of my favourites. The Tagliolini here is a must-try.

Gomasaba Percik by Chef Liv is a traditional Malaysian dish given the lux upmarket treatment with the use of cured Japanese Mackerel. Moist and soft, the rich sweetness of mackerel is spiced up and well-balanced by the tangy taste of Green Mango and pungency of Myoga, which is Japanese ginger. I never expect myself to like eating mackerel due to its stronger taste, but this dish totally changes my mind. 

Another mains is by Chef Yoke, who switched out venison to pork from Hungary at my request. The bitterness and richness of dark chocolate goes so well with the succulent meat featuring the right firmness. the clean taste of white asparagus from France cuts through the fats nicely for q well-rounded taste. 

Tropical Tart by Pastry Chef Yasmin is a delightful dessert made up of mango mousse, passion fruit and coconut sorbet. Full of nuanced flavours, it tastes refreshing and rich at the same time. I love it.

Gula Gula is Yasmin's rendition of Southeast Asian petit fours, consisting of TiramiChoux, Raspberry Mochi and Dark Chocolate Bonbon. My favourite is Raspberry Mochi that is filled with cream cheese. So powdery soft, the mochi has lovely combination of light, tangy raspberry and rich, savoury cream cheese.

Lovely white wine with light, refreshing, floral notes

Fruity Floral Cocktail that suits my taste exactly.

Thoughts: Amazing Beautiful Experience that hits all the Sweet Spots