Tuesday, March 31, 2015

Rabbit Stash @ Wangz Hotel


Rabbit Stash which used to be located at an old shop house along Alexandra Road has moved to its new premises at the roof top of Wangz Hotel in Tiong Bahru. Helmed by Chef Matthew, who is born in the year of Rabbit which explains his choice of the restaurant name. Today I am at Rabbit Stash to experience the seasonal menu inspired by the 7 characteristics of Enosphi (Soil, Pristine, Ocean, Nostalgia, Impression, Heritage, Exotic), using a combination of classic French techniques along with a touch of Asian and Singapore flavours.

Snacks 4.5/5

Before commencing on our dinner, we were presented a snack platter which is immediately brought back memories of my dining experience at Jaan. This is simply art on a plate. On the plate we have potato chips on wooden trunk, yam milk jam, lime mayonnaise, lotus chips, baby potatoes with mango and blueberry.

Soil 4/5

We soon embarked on a visual and gastronomic feast starting with Soil.  The garden on the plate consists of asparagus pudding, beurre noisette, beetroot "mushroom" and olive crumbs. It felt like a garden blooming with beautiful flowers and I was worried about stepping on them. It took me a while before deciding to explore the beautiful garden, delicately appreciating each elements.

Pristine 4/5

The journey continues, bringing us to Pristine consisting of langoustine, cabbage dashi, 1st born egg and brown rice. Actually I was a little disappointed with the presentation after having seen what the kitchen is capable of. I could not really figure out the inspiration behind the dish but the langoustine is definitely one of the sweetest I ever eaten.

Ocean 4.5/5

Inspired by Chef Matthew loves of diving is the Ocean. The plate consists of scallop. black ink sponge, smoked trout, shrimp and chips. The shrimp with banana mash in the oceanic view caught the attention of my palate with its interesting combination which tasted actually like our local fried banana fritter or goreng pisang.

Nostalgia 4/5

Nostalgia is the next dish which comes with a rich lobster broth, purple crab, handmade noodles and black roe.

Impression 4/5

Chef Matthew is well travelled and the next dish Impression is a reflection of his impressions of the food, people and culture from his travels abroad. Another beautiful presentation consisting of berkshire pig, granny smith, potato "mud" and watermelon.

Heritage 4.2/5

The Heritage is Chef Matthew's way of recreating the familiar taste and ingredients in a different way. The interesting reinventing consists of beef jowl, port-soy, barley porridge and red date. The beef jowl was so soft that it literally melted in the mouth.

Exotic 4/5

When I was introduced to the menu, Exotic caught my eyes with its unique flavour pairings with simple ingredients. I was eagerly waiting to try the green curry gelato. This is really unique. However having it alone maybe a bit overwhelming hence the thought of pairing with mango fromage blanc and snow wine pear gave it a good balance.


A petite four to wrapped up the 7 course degustation menu ($148+)


The new premises at the rooftop of Wangz Hotel spots an intimate 30 seater indoor dining room formed around a semi circle with floor to ceiling glass windows for a 180 degree view of the city. It has comes with a outdoor rooftop terrace in a lush alfresco garden setting.


Embark on a magical journey like Alice in gourmet Wonderland. Satisfying the craving and curiosity at the Rabbit Stash. Once you find the hideout, it will be hard to turn back. Dining at Rabbit Stash is like a visual and gastronomic feast where food is art and art tantalizes the taste buds and senses.

Rabbit Stash
Wangz Hotel
Level R (Rooftop)
231 Outram Road
Singapore 169040
Tel: +65 65951380
Facebook: https://www.facebook.com/therabbitstash.fanpage
Website: http://www.therabbitstash.com.sg/
Nearest MRT:

Opening Hours:
Tue-Fri (lunch): 12pm - 2pm
Mon-Sat (dinner): 630pm - 1030pm

1) Alight at Tiong Bahru MRT station. Take Exit B. Walk to bus stop at Tiong Bahru Plaza (Stop ID 10169). Take bus number 33, 63 and 851. Alight at 2 stops later. Cross the road. Walk to destination. Journey time about 8 minutes. [Map]

2) Alight at Outram MRT station. Take Exit A. Cross the road towards Singapore General Hospital. Turn right and walk down Outram Road. Continue on Outram Road onto Tiong Bahru Road. Walk to destination. Journey time about 15 minutes. [Map]

Saturday, March 28, 2015

Joo Bar and Restaurant @ Tan Quee Lan Street (Bugis)


Joo is a new makegeolli bar and restaurant setting a whole new trend in Singapore food and beverage scene with inspiring modern Korean fare and tipples. Joo which means alcohol in Korean, is located in a three storey heritage shophouses along Tan Quee Lan Street, spotting a sleek, casual and inviting venue.

Hong Dae Tripping 4/5

Makegeolli cocktail could be the next trendsetting drinks using the oldest alcoholic beverage native to Korea. I had the Hong Dae Tripping ($24) which is made from Joo's house brew organic makegeolli (also known as Joo Brew). The cocktail is a mixture of Joo Brew, Grey Goose, Apricot Brandy, Cherry Blossom, Lemon and Rosemary. A light, refreshing and zesty drink.


A trio of Korean banchan welcomes diners as being our diner experience at Joo.

Tofu Chips with Guacamole & Kimchi Salsa 4.2/5

Kick starting the evening we started with the Anju which is similar to bar food that goes well with alcohol. First is the Tofu Chips with Guacamole & Kimchi Salsa ($14). The house made tofu chips is so what like the nachos. I preferred the kimchi salsa but both is as well. It's really addictive and I could not stop going back for more.

Baby Eel Paper 3/5

The Deep Fried Baby Eel Paper ($14) imported from Korean is an interesting snack bite but I don't quite know how to appreciate it.

Warm Kimchi with Tofu & Spam 4.5/5

Many bars have introduced spam fries as a trend for bar snack however I find it too salty to have it on its own. The Warm Kimchi with Tofu & Spam ($16) was an excellent idea to pair house made kimichi, mangalitsa pork belly, tofu, onion and scallion with the luncheon meat. It may sounds complex but the flavours actually work harmoniously.

Makgeolli Sampler 4/5

Being a makegeolli specialized bar and restaurant, I am sure it can be a bit overwhelming with the different selections not knowing where to start with. Worry not as Joo offers a Makgeolli Sampler ($35 for 5). Among the samplers, my favourite is the Yuzu infused makegeolli which is sweet and easy to drink.

Kimchi Chicken Pot Pie 4/5

A nice twist is the Kimchi Chicken Pot Pie ($14) covered by a golden flaky pastry dome. Inside it is a rosy kimchi bechamel gravy studded with chicken tenderloin, celery, carrot, mushrooms, onion and corn. The additional of kimchi gave it good lift in flavour from the somewhat boring traditional taste.

Joo Bossam 4.5/5

Joo uses Mangalitsa for it's pork dishes which is a domestic breed developed in the 19th century by cross breeding the traditional Hungarian Bakonyi an Szalontal breeds with imported Sumadia pigs from Serbia. I thought the Joo Bossam ($28) showcases the sweetness the flavour of the mangalitsa pork belly excellent. Take a piece of the boiled mangalitsa pork belly, white yucha kimchi and a bit of the spicy radish salad and eat it all together.

Slow Roasted Mangalitsa Pork Belly  4.2/5

Another version showcasing the mangalitsa pork is the Slow Roasted Mangalitsa Pork Belly ($32). The thick cut mangalitsa pork belly is eaten together with spring onion salad and Dijon mustard. Have a bit of everything together to get a nice concoction of flavours in the mouth.

Hand Chopped Korean Minced Rib Steak 4.2/5

Beautifully marinated, the Hand Chopped Korean Minced Rib Steak ($20) literally melted in the mouth. Topped with garlic flakes, chopped nuts and spring onions to give it another layer of texture and flavour, lifting the whole enjoyment.

Sojurita 4.2/5

Perfect for chilling out with friends is the Sojurita ($28) which a good for 2 to 4 pax. The easy to drink alcohol, making up of soju and beer will be tough to just stop at one.

Seafood Gochujang Risotto 4.5/5

Last but not least, if you need something substantial then a must try is the Seaffod Gochujang Risotto ($24). The red pepper paste cream sauce risotto comes with an Asian influenced flavour served with shrimp, black mussel, clam and squid. Korean can cook their risotto too!

I left Joo Bar and Restaurant having a better appreciation of makegeolli, especially their preservative free makegeolli with organic rice and purified water which is brew in Singapore locally. The modern take of Korean fare also impressed me a lot. It modernizes the way we appreciate classic Korean cuisine while retaining the traditional flavours.

Joo Bar and Restaurant
5 Tan Quee Lan Street
Singapore 188094
Tel: +65 81381628
Facebook: https://www.facebook.com/joobarsg
Website: http://www.joo-bar.com/
Nearest MRT: Bugis (DT Line, EW Line)

Opening Hours:
Daily: 530pm - 12midnight

1) Alight at Bugis MRT station. Take Exit D. Walk straight to Tan Quee Lan Street. Turn left and walk to destination. [Map]


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