The Feather Blade @ East Coast Road - Second Outlet with a Brand New Seafood Bar Alongside Store-exclusive Surf & Turf Dishes

The Feather Blade Steakhouse, renowned for its commitment to alternative cuts of beef, ventures into the East Coast with its second outlet. This new establishment introduces a seafood bar, showcasing delectable treasures from the sea, and debuts store-exclusive surf and turf dishes. In the spirit of melding the boldest flavours from the land with the sweetest offerings from the sea, The Feather Blade Steakhouse aims to provide a unique surf and turf steakhouse experience that resonates with Singaporeans' love for both steak and seafood.

Oysters 4/5

From the Seafood Bar, we indulged in Fresh Oysters from France, each pair paired with distinct accompaniments. The Salsa Taquera ($7.80/pair) offered a burst of flavours, while the Ponzu Ikura ($12/pair) elevated the oysters with a delightful zing.

Shrimp Cocktail 4/5

Another tempting creation from the seafood bar was the Shrimp Cocktail ($18.50 for 3pc). The prawns, poached to perfection and served chilled, retained their freshness and crunch. Accompanied by a sweet and tangy house cocktail sauce, it was a delightful symphony of flavours.

Scallop 4/5

Continuing our seafood experience, the Hokkaido Scallop Carpaccio ($16), served with a shiso lime glaze, the sweet scallop received a zesty finishing touch, accentuated by the briny burst of salmon roe.

White Corn 4/5

The menu includes a vegetable delight - White Corn ($8.50). Charred to perfection, the corn was remarkably sweet, with a hint of smokiness. The smoked paprika oil added a touch of spiciness, while the tarragon cream provided a creamy balance.

Aubergine 3.8/5

The Aubergine ($7.50) from Australia presented a unique pairing. While the eggplant was mild, the dish exploded with flavours from the feta cheese, miso glaze, and balsamico. Cashew nuts sprinkled on top added an extra layer of texture contrast.

Bincho Feather Blade 3.5/5

For the pièce de résistance, we savoured the Bincho Feather Blade ($28 for 200g). Grilled with a sweet and savoury house glaze over Bincotan, this signature steak might not be the most tender cut, but it compensates with a smoky richness in flavour.

Fries 4/5

Accompanying our main course was the Triple Cooked Wagyu Beef Fat Fries ($7.90). Crispy, fluffy, and imbued with the fragrance of wagyu beef fat, these fries were a delight. The dill sour cream dip added a refreshing twist, or, for an extra indulgence, you could opt for the ikura dip.

Swordfish Sando 4.5/5

A surprising gem was the Swordfish Sando ($32). Featuring swordfish belly with smoked katsu sauce sandwiched between toasted Japanese milk bread, it played an optical illusion akin to a pork sando. However, the swordfish's taste and tenderness set it apart, making it a remarkable dish.

Pistachio Tiramisu 3/5

The dessert, Pistachio Tiramisu, was a moist creation with a creamy pool of pistachio sauce drenching it, and pistachio nuts adding a delightful texture. Unfortunately, the pistachio flavour was somewhat subdued, leaving room for improvement.

In conclusion, The Feather Blade Steakhouse's East Coast outlet has successfully brought a unique blend of land and sea to the whole experience. With its alternative cuts of beef and the addition of a seafood bar, it continues to redefine the steakhouse experience, offering a symphony of flavours that will surely resonate with steak and seafood enthusiasts alike.

Note: This is an invited tasting.


The Feather Blade | Steak & Seafood Bar
225 East Coast Road
Singapore 428922
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Nearest MRT: Dakota (CC Line)

Opening Hours:
Mon: 530pm - 11pm
Tue-Fri: 12pm - 330pm, 530pm - 11pm
Sat-Sun: 1130am - 11pm

Direction:
1) Alight at Dakota MRT station. Take Exit A. Walk to bus stop at block 99 (Stop ID 81181). Take bus number 10 or 32. Alight 7 stops later. Walk to destination. Journey time about 18 minutes. [Map]

Sonder @ Henderson - Bakery Bistro by Day, Euro-Asian Restaurant by Night, by Chef Joe Leong

Sonder, by Chef Joe Leong, is tucked in an industrial area in Henderson. It might be a little inaccessible to travel to, but it takes on a charming space and offers quite an exciting menu. It's a bakery-bistro by day and a Euro-Asian restaurant by night. Along with the Euro-Asian flavours are incorporated Thai, Chinese and local elements, which tie in with the Chef's cultural background.

If you are here for lunch, the 2-Course Menu is at $30/Pax, while the 3-Course Menu is at $45/Pax. A number of dishes are available a la carte as well.

For dinner, there are three menus to choose from. The Petit Menu of 4 Courses ($88/Pax), the Classic Menu of 7 Courses ($138/Pax) and the Gourmand Menu of 9 Courses ($188/Pax). We tried dishes from across these menus, with the majority of them focusing on local and Thai-inspired flavours.

Fresh Bakes

Before diving into dinner proper, we got a taste of their bakery items with a bread basket of freshly baked Butter Croissant ($3.50), Rye Sourdough ($5 for Half, $8 for Full) and Focaccia ($9). On the side, we had three housemade butter - classic salted butter, kombu and garlic. Our favourite was the light yet crisp focaccia that came with a lovely chew, paired with the classic and kombu butter. These bakes and more are available for walk-in purchases in the day, but try to make reservations before heading down to avoid disappointment.

Sea Urchin 4.2/5

We had a lovely start with an amuse bouche of Sea Urchin. It was a mouthful of sweet and creamy uni on a crispy sesame crumble, topped with refreshing calamansi foam.

Mapo Spinach Tofu 4/5

Part two of the amuse bouche was Mapo Spinach Tofu. The smooth, silky tofu is deep-fried and topped with Sichuan-infused minced pork. It was appetising and boasted a mild heat.

Aubergine 3.8/5

For our starter, we had the Japanese Aubergine paired with an interesting red curry sorbet, pearl onions, sundried cherry tomatoes and housemade crispy chips. It was a fun dish, especially with the contrasting addition of the red curry sorbet, but we also thought the tangy sorbet masked the aubergine a little more than we liked.

Risotto 4.2/5

Who would have guessed the Risotto is Chef Joe's take on our local classic chicken rice? With a roulade of chicken, spring onion pesto and ginger tuile, it's finished off with drops of housemade chilli and dark soya sauce. The risotto was fragrant and creamy, retaining a pleasant bite. Our ginger tuile was a tiny bit burnt, but it was an enjoyable dish. It is also available a la carte during lunch for $20.

Seasonal Fish 4/5

The Barramundi arrived with a distinct fragrance. It was served two ways - steamed and fried in a garlic lime jus. The fish was firm yet tender, and while the broth looked mild, it packed a robust, tangy punch.

Kurobuta Pork Collar 4.2/5

Inspired by many's favourite Thai street food, moo ping, the Kurobuta Pork Collar features burnt apple and a coconut glaze. Marinated and glazed in a coconut glaze, the pork collar is first sous vide, then grilled over a charcoal fire where the smokiness gets locked in. The skillfully cut apple is made into a roll and lends a tangy sweetness to the tender pork.

Red Ruby 4.5/5

We honestly did not expect to enjoy this Red Ruby ($15) as much, but Chef Joe's modern and delicate rendition wow-ed us. On a base of coconut crumble, you have coconut sorbet and a thin rose-flavoured milk skin layered on top with crunchy red rubies on the side. It's mildly sweetened and a refreshing way to end the meal.

Apple Crumble 4.2/5

As an additional dessert, Chef Joe recommended his signature Apple Crumble ($20). Lightly breaking through the thin-shelled “apple” will reveal caramelised apple cubes in brandy and apple mousse. These paired delightfully with the chocolate crumble base.

Petit Fours

Our meal ended with Petit Fours of dragon fruit, chocolate tart, and a strawberry mousse macaron.

Photos and words by Jo. A girl who loves her Mala (麻辣) at Da La (大辣), discovering hidden food gems and a good cup of matcha latte. Note: This is an invited tasting.


Sonder
217 Henderson Road
Singapore 159555
Tel: +65 65134502
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Nearest MRT: Redhill MRT (EW Line)

Opening Hours:
Tue-Sat: 12pm - 5pm, 6pm - 10pm
(Closed on Mon and Sun)

Direction:
1) Alight at Redhill MRT station. Take Exit A. Walk to bus stop at Redhill MRT station (Stop ID 10209). Take bus 145. Alight 5 stops later. Walk to destination. Journey time about 10 minutes [Map]

2) Alight at Telok Blangah MRT station. Take Exit A. Cross the road. Walk to bus stop opposite Telok Blangah MRT station (Stop ID 14169). Take bus 176. Alight 4 stops later. Cross the road. Walk to destination. Journey time about 12 minutes. [Map]

Fat Prince @ Peck Seah Street - A Fresh, New Season At Fat Prince

Fat Prince, which has been around for five years, welcomes the new Chef de Cuisine, Simon Bell, giving the menu a refreshed take of Modern Middle Eastern cuisine. Chef Simon marries his contemporary Australian background with Middle Eastern cuisine, breathing new life and flavour to the venue.

Chilled Oysters 4/5

Served in a pair is the Chilled Oysters ($16++). The Hyogo Oysters are topped with saffron-infused charred orange juice, coriander cress, and charred orange segments. The pairing is Chef Simon's memories of his childhood flavours of sweet orange, salty sea air and grassy meadows.

Cannellini Bean Hummus 4.2/5

Turkish Pide 4.5/5

Instead of the usual chickpea hummus, Chef Simon uses the Cannellini Bean Hummus ($14++), which has a creamier texture. It is then topped with muhammara, lime zest and pita croutons, brightening the flavours. Turkey pide is served on the side to scoop up the delicious hummus.

Pit Smoked Aubergine 4/5

Next, we have the Pit Smoked Aubergine ($19++). I could smell the smokiness even from a distance when served. The smoky, smooth aubergine sat on a bed of yoghurt tahini and finished with fresh harissa in the ingredients' natural form rather than the traditional paste. The pairing helps to lift and lighten the experience.

Warm Mud Crab 4.8/5

The Warm Mud Crab ($29++) is served in a crab shell with Turkish pide. The hand-picked crab meat is lightly seasoned with shallots, chives, parsley, olive oil, lemon juice, and salt, enhancing the sweetness of the crab. There is a layer of hazelnut tarator at the base of the crab shell too. Give it a good mix and have it together with the Turkish pide.

Adana Kebab Tartare 2.0 4.2/5

The Adana Kebab Tartare 2.0 ($19++) is a beautiful iteration to capture the flavour of adana kebab in tartare form. The wagyu is tossed with herbs, lemon juice, Turkish peppers and shallots for freshness and heat. At the same time, the charcoal oil lends the smokiness. Diners can enjoy the wagyu tartare together with the buttermilk and rye crackers.

Pit Smoked Pork Ribeye 4.2/5

I decided to have the Pit Smoked Pork Ribeye ($31++ per 100g) as the mains. The smoky and tender pork ribeye has the right ratio of fats and lean meat. It is paired with black garlic sauce and crunch fresh cabbage slaw to cut the richness. It also comes with warm pita, which you can have the smoked pork ribeye like a wrap.

Wild Mushroom 4.2/5

The Wild Mushroom ($18++) is ideal with the mains. The oyster mushrooms are grilled, then tossed with balsamic, garlic, and thyme, finished with gremolata.

Rosewater Pavlova 4/5

We started with the Rosewater Pavlova ($15++) for desserts. It is a sweet and light dessert that brings Chef Simon's Christmas day memories back home in Adelaide. It can also be served as a palate cleanser.

Mascarpone Knafeh 4.2/5

The Mascarpone Knafeh ($15++) dessert is served warm. The traditional Middle Eastern dessert comes in layers of kataifi, syrup and nuts. The culinary team even incorporated coconut, pandan and gula melaka, giving the traditional dessert a local take which I enjoyed a lot.

It is my first time visiting Fat Prince. Unlike the typical Middle Eastern cuisine, Chef Simon has given them vibrancy, redefining modern Middle Eastern cuisine.

Note: This is an invited tasting.


Fat Prince
48 Peck Seah Street
Singapore 079317
Tel: +65 62217794
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Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:
Daily: 1130am - 3pm, 530pm - 1030pm

Direction:
1) Alight at Tanjong Pagar MRT station. Take Exit A. Turn right and walk to destination. Journey time about 3 minutes. [Map]

Le Binchotan @ Amoy Street - Revitalised With Dishes Using French Techniques And Centuries-old Japanese Grilling over Binchotan

One and a half years on from opening, Le Binchotan continues to burn stilly, yet fiery at the back lane of Amoy Street. Keeping the fire blazing is the passion towards creating dishes by weaving French techniques with age-old method of Japanese grilling over white charcoal. Newly minted Chef-Owner Jeremmy has refreshed the menu recently, with new dishes to showcase the compelling qualities of the highly prized binchotan.

Uni and Caviar 3/5

At the first glance, Uni and Caviar ($25) looks like an uni chawanmushi but the bottom layer turns out to be corn mousse. And just when you thought those are ikura atop, are actually Shoyu pearls. The wild-caught bafun uni is simply a treat of scoop of savoury ice cream. I do find it slightly too rich towards the end hence best to savour it real slowly.

Binchotan Burnt Aubergine 3.8/5

Burnt on binchotan, I really like this Binchotan Burnt Aubergine ($12) for the smoky overtone that the chilled aubergine flesh carries, which is more pronounced under the tangy yoghurt & white sesame dressing. For sceptics out there who are wary of aubergine's soggy texture, this remains firm with a bite and the addition of the deep fried wild rice grains up the enjoyment factor.

Edible Charcoal 2.8/5

The Edible Charcoal ($23) with garlic yogurt looks just as enigmatic as the space itself, and what's notable is how they eventually get serve onto your plate. Wrapped within the charcoal skin is pulled short ribs, that has been slow-cooked in saikyo miso (a sweet mild miso) and port wine for 16 hours. To ensure the filling is juicy even after deep frying, the braising liquid is further reduced and frozen, then wrapped together with the pulled meat. The rolled spring roll is brushed in an egg wash and then coated in fine bamboo charcoal, before being deep fried in a deep frying vessel specially set aside for this dish. Though what resulted is an undeniably luscious meat filling, I do find it somewhat a little too rich and greasy, hence the garlic yogurt dip became a welcoming cooling respite.

Little Neck Clams 4/5

My favourite dish of the night is this Little Neck Clams ($20). It effuses a mellow sweet aroma, resulted from simmering clams in the sake, which at the same time adds a depth to the flavour of the broth. Stirring in the Vichyssoise settled underneath (a French thick soup made sauteed leeks, boiled potatoes and a little cream) the clear broth now inherits a body that boosts its mouthfill and taste.

Char-Pork Jowl 3/5

Char-Pork Jowl ($35) comes hearty with a slab of nagaimo (Chinese Yam) 'hashbrown' and Japanese curry. Confit in duck fat and whole garlic at 140 degrees celsius for 3 to 5 hours, then grilled on binchotan. What results is an moist core with a slight crisp exterior. As much as I like the fatty meat underneath the charred exterior, the porky taste on the surface was a little overwhelming. The nagaimo, on the other hand, delights me like a good sliced apple tart!

Braised Beef Cheeks 3.5/5

Braised Beef Cheeks ($27) is one of the reasons why you should make your way down for your lunch. Only available during lunch hour, this flavour-packed Molasses Sugar Australian beef cheeks fell apart at ease at I suck my teeth into it. The nashi pear strips has a bit of lemon juice to cut away some of the richness of the meat, and the starchy Vichyssoise soaks up all the wonderful juices from the meat, leaving nothing to waste.

Sakura Ebi Cappellini 3/5

Sakura Ebi Cappellini ($27) has somehow become as classic as Hongkong shrimp roe noodles. Cappellini tossed with tiny umami-laden Sakura Ebi pulps and Shio Kombu, relatively less fancy than the rest but still yet high on satisfaction level, especially on days when you are craving for carbs.

Mushroom Risotto 3/5

Without dairy, yet the Mushroom Risotto ($29) here delivers similar creamy texture akin to a cream or cheese laden risotto. The trick is to slow cook the rice to release its starch to create that desirable creamy consistency. The garlic chips releases punch of flavours in every mouthful of the pulpy rice.

Smoked Chocolate 4/5

The dish that sticks in my mind that night and lingers till now, is actually the dessert - Smoked Chocolate ($15). 64% dark chocolate from Valrhona is cold-smoked with apple wood, then melted with butter before being mixed into a cake batter. Left in a smoke-filled airtight container until served, the slab of cake is permeated inside out with that unique smokiness from apple wood. Distinct yet elusive, every bite of the cake intrigues my senses.

Matcha Lover 3.5/5

If the Smoked Chocolate is a dark knight, Matcha Lover ($17) is probably the fair lady. White chocolate is infused with matcha powder and mould into an apple with redbean inside. The red bean ice cream is made in-house with an egg-yolk base, which is light on the palate.

Rice 'Tea'

Complete the experience with craft cocktails that carry the same spirit as its dishes, such as the signature dark and smokey Le Binchotan, or perhaps just a plain Rice 'Tea', fragrant with hint of Genmaicha. Just like this cocktail of my choice, the dishes that stand out for me are those that are simple, yet packed with taste nuances released by binchotan.

Words and photos 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. Note: This is an invited tasting.


Le Binchotan
115 Amoy Street
#01-04
Singapore 069935
(entrance via Gemmill Lane)
Tel: +65 62241045
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Nearest MRT: Telok Ayer (DT Line), Tanjong Pagar (EW Line)

Opening Hours:
Mon-Fri: 1130am - 3pm, 6pm - 12midnight
Sat: 6pm - 11pm
(Closed on Sun)

Direction: 
1) Alight at Telok Ayer MRT station. Take Exit A. Turn left and walk down Cross Street towards Amoy Street. Turn left onto Amoy Street. Take the side lane beside the shop house and walk to the back. Walk to destination. Journey time about 5 minutes. [Map]

2)  Alight at Tanjong Pagar MRT station. Take Exit G. Follow the covered walkway to the junction of Mccallum Street, Telok Ayer and Amoy Street. Turn left at the junction onto Amoy Street. Continue on Amoy Street to the end of the road. Take the side lane beside lane at the end of Amoy Street to the back. Walk to destination. Journey time about 12 minutes. [Map]