Monday, February 8, 2016

Angelina @ Capitol Galleria


For Valentine's Day this year, instead of choosing a regular restaurant, perhaps, you can consider having some quiet time with your partner at historic tearoom Angelina, located at Capitol Galleria. I have heard quite a bit about their desserts, but little do I know that they have more than a century of heritage. What surprises me as much is their extensive range of dishes that is more than enough to give you a complete meal. Just for the upcoming Valentine's Day weekend, their chef has specially crafted a menu to entice couples with.

amuse bouche
Amuse Bouche 3.5/5

A teaspoon on the plate but still looking as elegant as it can be, chef's colourful Amuse Bouche woke up my tired eyes. The distinct attributes of ingredients allow the individual taste of each amuse bouche to stand out - we have the light and refreshing avocado cold soup served with Hokkaido scallop, which was my favourite, the savoury sweet jamon Bellota and rock melon, as well as the tart, smokey Beetroot & feta ravioli with herring caviar.

White Onion Soup
White Onion Soup 3.8/5

For starters, you can either go for a warm, comforting White Onion Soup with truffle oil or a cold, fiery Tuna au Poivre. Of course the best is to have one of each. Creamy, sweet and earthy with the aroma of truffle in each mouthful, the soup sets your body craving for more.

Tuna au Poivre
Tuna au Poivre 3/5

Whereas for the Tuna au Poivre, the peppery crust of the yellow fin tuna was a little too intense, which overwhelmed the delicate flavour of the fish. However, I kinda like how the cream cheese underneath soothed that down, giving a overall creamy sweet-sharp taste. The sprinkle of the sweet buttery Angelia tea 'granite' would have added on to that effect, should it have not been lost amongst the towering ingredients. More of it would have been better.

Fjord Trout
Fjord Trout 4/5

For mains, you will have 3 choices - fish, chicken or beef. My favourite is definitely the pan-seared Fjord Trout - Crisp crust contrasted with a moist and flaky core, with some fatty parts barely-done. What supports it is cauliflower puree, which you might mistaken it to be mash potatoes. Intense in flavour, I appreciate how the garlicky squid ink aioli and the savoury, chewy baby squids illuminate the dish like spotlights, which is rare in a typical salmon dish.

If you have noticed, our trout was served on a Villeroy & Boch plate, which hails from the Old Luxembourg collection introduced in 1768. Timeless indeed. If you are keen to have a piece, it is available at $49.00.

Classic Chicken Supreme
Classic Chicken Supreme 3.8/5

The same goes for their Classic Chicken Supreme. The seemingly plain looking dish was given a florid complexion by a blood orange potato mash, which was flavoured and coloured by rich chorizo. Marinated with garlic and thyme, the chicken fillet was exceptionally moist and tender.

Beef Pot au Feu
Beef Pot au Feu 3/5

The melt-in-your mouth texture of Beef Pot au Feu was impressive. I love the asparagus vol-au-vent (puff pastry with hollow centre) and the unique asparagus mousseline. The emulsion on top was actually hazelnut flavour, which I thought was interesting but its sweetness didn't quite work out in this dish. As much I would love to have more of it, but the meat was also too salty for my liking.


Tummy filled, we were then introduced to the tearoom’s signature Hot Chocolate. Made with a 110 years old recipe, the potency of this shot of hot chocolate is unimaginable. I definitely love it - the richness, the sweet-bitterness, and what I really find amazing is that I don't get the sick-in-the-throat sensation that one might get when drinking hot chocolate. That I would attribute to high level of sugar and unnatural sweetness. I felt nourished instead, with all the anti-oxidants in my body. If you are unable to handle its potency, the whipped cream at the side is to help you lighten it.

They have a selection of fine teas, in which I would recommend their Angelina's special flavoured tea. With China Oolong Tea as the base, it is really light and fragrant with fruity notes.


Your dessert would depend on the pastry created especially for the evening. We were lucky to have a go at some of their specials - Negresco, Mont-Blanc Framboise, Cheesecake Citron and Paris-New York. With a raspberry heart, the Mont-Blanc Framboise is a level up from their signature Mont-Blanc. Unfortunately, nobody has yet made a Mont-Blanc with a sweetness that doesn't make my face squint. What sit well with my palate are their bitter sweet Negresco and sweet tangy Cheesecake citron. Negresco is a cocoon of meringue, dark chocolate mousse, icing and shavings. The cheesecake mousse was extremely light and fluffy, with a tangy lemon-lime confit in between. One could easily finish the entire slice.

It had been a pleasant evening for us, with impeccable and personal service extended by the team. At $75++ per pax, well, heritage does come with a price. You can also drop by at their boutique and get a box of their limited edition chocolates to surprise your the other half. Happy Valentine's Day!

Photograph and written by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food.

Capitol Galleria
15 Stamford Road
Singapore 178906
Tel: +65 63840481
Nearest MRT: City Hall (EW Line, NS Line)

Opening Hours:
Mon-Fri: 11am - 10pm
Sat-Sun: 10am - 10pm

1) Alight at City Hall MRT station. Take Exit B. Cross the road. Walk to destination. Journey time about 5 minutes. [Map]

Saturday, February 6, 2016

G7 Teochew Restaurant @ Jalan Mas Puteh (West Coast)


A new Teochew restaurant has recently opened up near my place and I have been wanting to check it out. The opportunity came when we had a gathering for the foodies staying in the West. Hence I recommended to have our dinner at G7 Teochew Restaurant located at Jalan Mas Puteh, along West Coast Road. The restaurant is owned by the G7 Restaurant Group across the island.

Teochew Frozen Pig Trotter 2.8/5

Pork Trotter Aspic is a traditional Teochew dish rarely find at restaurant nowadays because of the labour intensive required to prepare the dish. Long hours is needed to remove the fats and bones from the pig trotter, marination, stewing for more than 10 hours to extract the gelatin from both the trotter and pig skins and then freezing it to form into jelly. Unfortunately I find the marination of the Teochew Frozen Pig Trotter ($14 small) is on the salty side. Actually I already can tell from the dark coloured appearance.

Teochew Braised Duck and Beancurd 4/5

Teochew is known for their braised duck so it is inevitable that we have to order the dish to try. The Teochew Braised Duck and Beancurd ($30) is braised in a light braising sauce with a a slight hint of herbal taste. The sliced duck meat is also cooked to a nice tender accompanied with a thin layer of fat under the skin.

Teochew Fish Maw Clear Soup 3/5

I was actually not quite expecting the version of Teochew Fish Maw Clear Soup ($42 large) from G7 Teochew restaurant. Besides the fish maw, the bowl of soup comes with other ingredients such as fish balls, fish dumplings, minced pork, tofu and fish slices. I don't find any special about the soup except throwing all the different ingredients into it. In fact it felt more like having seafood tofu soup.

Fried Oyster Omelette 4.2/5

It may look like an ordinary fried omelette when it is served to the table. The star is actually hidden underneath the Fried Oyster Omelette ($14). The plump and juicy oyster complemented by a special sauce accentuated the whole enjoyment of this simple but yet delicious dish.

Steamed Pomfret 4/5

Teochew is known for their steam fish and my favourite is the Teochew Style Steamed Promfret ($64). It is about $8 per 100 gram. The promfret is steamed to a nice moist texture. Together with the salted vegetable and sour plum, it brought out whole flavour of the dish even more.

Nai Bai in Supreme Broth 4.2/5

For greens, we had the Nai Bai in Supreme Broth ($24 large) which has a nice crunch, layered with an aromatic and hint of sweetness from the garlic and supreme broth.

Char Por Dry Hor Fun 4.5/5

While I was browsing through the menu, I noticed Char Por Dry Hor Fun ($12 medium) and I know I must order it. I am glad that I did as the group enjoyed the rice noodle dish that is well packed with the wok hei aroma. The crunchy bites of char por tossed with the rice noodles, provided the additional boost in flavour.

Scallop with Yam 2.8/5

I though the Scallop with Yam ($50 large) would be an interesting dish to try but it turned out quite disappointing. The scallop has probably shrunk and lost its juiciness after deep frying. It is kind of one dimensional with the scallop lost in the yam basket.

Pumpkin Yam Paste 4.2/5

Last but at least, a must have to end the dinner is the Pumpkin Yam Paste ($18 large). The warm dessert with its thick and creamy texture, together with the sweet pumpkin paste provided the fitting ending to the whole dinner.

Overall we have a satisfied meal at G7 Teochew Restaurant. I would go back again to try the other dishes on their menu, especially the cold crab which was sold out during our visit. I would recommend ordering the braised duck, steam pomfret, chai po hor fun and yam paste which were the dishes I enjoyed during my visit.

G7 Teochew Restaurant
9 Jalan Mas Puteh
Singapore 128615
Tel: +65 68732089
Nearest MRT: Clementi (EW Line)

Opening Hours:
Daily: 11am - 230pm, 5pm - 1030pm

1) Alight at Clementi MRT station. Take Exit A. Walk to bus stop at Clementi MRT station (Stop ID 17171). Take bus number 78. Alight 3 stops later. Cross the road. Walk to destination. Journey time about 12 minutes. [Map]

2) Alight at Clementi MRT station. Take Exit A. Walk to Clementi Bus Interchange. (Stop ID 17009). Take bus number 285. Alight 3 stops later. Cross the road. Walk to destination. Journey time about 12 minutes. [Map]


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