AIR @ Dempsey Hill - A Sustainable Dining Experience that Pushes the Boundaries of Culinary Innovation While Rooted in Environmental Consciousness

AIR, an acronym for Awareness, Impact, and Responsibility, represents more than just a restaurant — it's a sprawling 40,000-square-foot oasis at Dempsey Hill. Conceived by Chefs Matthew Orlando and Will Goldfarb, alongside entrepreneur Ronald Akili, this establishment serves as a hub for sustainability, featuring a circular campus encompassing a restaurant, cooking school, research space, and garden farm.

Fermented Cassava Flatbread 3/5

Our dinner commenced with the Fermented Cassava Flatbread ($16), accompanied by whipped mushroom "XO" butter. While the bread exuded a strong, yeasty flavour that didn't quite resonate with my palate, the savoury richness of the mushroom "XO" butter provided a redeeming quality. However, the price tag seemed a tad steep, considering its standard complimentary nature in most establishments.

Crispy Oyster Mushrooms 3.5/5

Next, the Crispy Oyster Mushrooms ($30) emerged from the kitchen. They boasted a delightful interplay of textures and flavours heightened by Sarawak pepper emulsion and pickled chillies. Despite their satisfying crispy exterior and vibrant taste profile, the pricing seemed disproportionate for what essentially amounted to deep-fried mushrooms.

White Fish Ceviche 4/5

A refreshing interlude arrived in the form of White Fish Ceviche ($29) featuring green mango and Kenari nut milk. The dish offered a light and revitalising experience, complemented by the satisfying crunch of emping crisps — an unexpected but welcome addition reminiscent of nachos.

The Whole Coral Grouper For Two 4.2/5

The Whole Coral Grouper For Two ($58) took centre stage for the main course. It is filleted, and confit bathed in a pool of green onion and black garlic vinaigrette sauce. While the fish was excellently prepared, it was the accompanying Smoked Fish Rillette with Fish Bone and Garlic Lavash stole the show, adding depth and complexity to the dish.

Re-Incarnated "Chocolate" 4/5

The Re-Incarnated "Chocolate" ($18) exemplifies the ethos of AIR, showcasing its commitment to sustainability and innovation. Crafted from by-products of common processes—cocoa husks, cascara, and coconut flesh—the dessert undergoes roasting and grinding with cocoa butter and sugar. The result? Luxurious chocolate bars boasting a rich, roasty flavour with subtle coconut undertones. This ingenious approach mirrors traditional chocolate-making methods yet eschews cocoa beans, epitomising AIR's dedication to creative, eco-conscious cuisine.

The Whole Papaya 3.5/5

The Whole Papaya ($18) dessert represents a creative and inventive approach to utilising the entire fruit. This intriguing creation incorporates not only the papaya fruit itself but also features papaya skin granite and uses papaya seeds to impart a peppery note to the dish. While I admire the innovation behind this dessert, I feel somewhat awkward encountering the papaya seeds during consumption. Nonetheless, it's a commendable effort to reimagine traditional ingredients and minimise waste in culinary creations.

In summary, AIR at Dempsey Hill offers a sustainable dining experience that pushes the boundaries of culinary innovation while remaining rooted in environmental consciousness. While some dishes may fall short of expectations, the overarching commitment to sustainability and responsible dining shines through, making it a noteworthy destination for eco-conscious gastronomes.

Note: This is an invited tasting.


AIR
Dempsey Hill
25B Dempsey Road
Singapore 249670
Tel: +65 8228 1528
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Nearest MRT: Napier (TE Line)

Opening Hours:
Wed-Sun: 530pm - 11pm

Direction:
1) Alight at Napier MRT station. Take Exit 2. Walk to bus stop at Napier Station (Stop ID 13011). Take bus number 7, 75, 77, 105, 106, 123 or 174. Alight 2 stops later. Take the stairs up to Dempsey Road. Turn left and walk to the open air carpark. Walk all the way to the end of the carpark to the entrance of AIR. Walk to destination. Journey time about 8 minutes. [Map]

Elixir Coffee and Wine @ Holland Grove - Indulge in Elevated Brunch and Coffee During the Day, Delight in Pizzas and Wines for the Evening

Elixir Boutique Roasters, known for its artisanal coffee and cafe fare, may ring a bell for many cafe-goers. Formerly located in Bukit Timah, the reimagined establishment has since found a new home in Holland Grove under a new name, Elixir Coffee and Wine.

With a brand new menu created by Executive Chef Victor Loy, Elixir invites diners to indulge in brunch and coffee during the day and delight in pizzas and wines in the evening. The menu offers elevated brunch classics, fun bites, and unique sourdough pizzas.

Coffee lovers would be happy to know that they serve coffee brewed using beans from award-winning Blacklist Coffee in Perth. For wine lovers, the restaurant holds a curated wine list of old and new world vintages.

Stracciatella 4/5

Our meal began with a more classic dish, the Stracciatella ($20). Here in the Stracciatella, we had sourdough bread smothered with creamy burrata, complemented by pecorino cheese and sweet and slightly smoky blistered tomatoes.

For all three tartines we sampled, their bread base is all made using the same sourdough recipe as their pizza dough.

Turkish Eggs 4.5/5

Try the Turkish Eggs ($16) for something more exciting. Chef Victor told us that this is one of their bestselling brunch dishes.

On the sourdough, the flatbread is baked to order. It's topped with garlic yoghurt, paprika oil, poached egg and a super addictive Lao Gan Ma-inspired housemade chilli crunch. The added pomegranate gave pops of refreshing sweetness amidst the spicier and garlicky bites.

Salumi 4/5

The Salumi ($16) would be a treat for bolognese lovers. The flatbread is generously topped with nduja and accompanied with tangy sumac onions and a blend of fresh herbs like coriander, arugula, mint and dill. I recommend sharing this for more enjoyment, as the heaviness may feel a little flat halfway through.

Salad 4/5

Next, we moved on to the Bites section, which is available for order from 12pm. The simple-looking Salad ($12) had a refreshing mix of radicchio, wombok and mint in white balsamic with crunchy hazelnuts.

Burrata 4.5/5

Bet you’ve never had burrata done in this manner! Elixir’s Burrata ($24) continues an unexpected use of the housemade chilli crunch we loved on the Turkish Eggs.

While the flavourful chilli crunch may slightly mask the creamy sweetness of the burrata, we thoroughly enjoyed the exciting pairing and side of pickled cherry tomatoes! This will be up your alley if you're looking for something different.

Tête de Moine 4/5

Consider the Tête de Moine ($22) for a side to pair with your wine. The beautifully shaved Swiss semi-hard cheese is served with poached apricot and fried walnuts, boasting a creamy and nutty flavour with a subtle tangy finish.

Baby Octopus 4.5/5

My favourite from the Bites menu was Chef Victor's Baby Octopus ($18). It had baby octopus coated in a thin exterior of seasoned flour and deep-fried to the perfect crunch.

I thoroughly appreciated how the light batter allowed you to still enjoy the octopus's chewiness and how the umami black aioli didn't overpower. This is one dish I will definitely re-order on my next visit.

Not-Carbonara 4.5/5

For fans of white pizzas, go for the Not-Carbonara ($26), the restaurant's signature pizza inspired by the well-loved carbonara dish. While you will see authentic-carbonara toppings of egg yolk, guanciale, prosciutto and pecorino cheese, the play on its name is due to the inclusion of a rich and creamy mornay sauce on its base.

While we found the pizzas slightly too thick around the crusts, we enjoyed the chewiness from the sourdough and the flavourful combination. It leans on a saltier end with a generous hand of fragrant black pepper, but my dining companion and I did not mind it at all.

Hot Mama 4.2/5

Here is another appearance of the special housemade chilli crunch on the Hot Mama ($28) pizza. This is one boldly flavoured piece, with the fragrant spiciness from the chilli crunch and additional spiciness and saltiness from slices of Calabrese salami, alongside onions and fennel.

Cali Cali 4/5

Cali Cali ($26) was inspired by Chef Victor's trip to California, focusing on the marriage of flavours from the country and Italy. This piece saw toppings of sausage, chopped kailan, guacamole and chilli flakes. After sampling the first two, the flavours here are more 'safe'.

Pistachio Cake 3.8/5

Our dessert for the day was the Pistachio Cake ($14) drizzled with extra virgin olive oil and a dollop of crème fraiche chantilly. This was a piece that was light and nutty but not exceptional.

Travelling to Elixir Coffee and Wine is out of the way. Hence, I recommend making reservations at https://elixircoffeeandwine.com/pages/reservations to ensure an available table.

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.


Elixir Coffee and Wine
24 Holland Grove Road
#01-18
Singapore 278803
Tel: +65 6908 5547
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Nearest MRT: Buona Vista (CC, EW Line), Holland Village (CC Line)

Opening Hours:
Sun-Thu: 830am - 10pm
Fri-Sat: 830am - 11pm

Direction:
1) Alight at Buona Vista MRT station. Take Exit C. Walk to bus stop at Buona Vista MRT station (Stop ID 11361). Take bus number 92. Alight 4 stops later. Cross the road, turn right and walk towards Holland Grove Road. Turn left onto Holland Grove Road. Walk to destination. Journey time about 15 minutes. [Map]

2) Aliight at Holland Village MRT station. Take Exit B. Walk to bus stop at Holland Village, Holland Road (Stop ID 11261). Take bus number 7, 61, 75, 156 and 165. Alight 3 stops later. Walk towards Holland Grove Road. Turn left onto Holland Grove Road. Walk to destination. ourney time about 15 minutes. [Map]

Bedrock Origin @ Oasis Resort Sentosa - All New Beef & Reef Series

Bedrock Origin at Oasis Resort Sentosa, which opened in September 2021, introduces an all-new Beef & Reef series. It is a quarterly showcase through the year that celebrates a bounty of seafood and premium meats prepared with primal culinary techniques such as curing, dry-ageing and grilling over an applewood fire.

The first edition, available until 31 March 2022, features an array of delectable seafood dishes and steak with a 6-Course Dinner Tasting Menu ($188** per person) or a 6-Course Dinner Tasting Menu with Caviar ($288** per person). In addition, diners can enhance the dining experience with an exquisite wine pairing for an additional $88 per person.

Kingfish Tartare, Salmon Pastrami Toast, King Crab Roll 4.2/5

The 6-Course Dinner Tasting Menu starts with a medley of petite bites comprising Kingfish Tartare, Salmon Pastrami Toast, and King Crab Roll. Among the three starters, my favourite is the king crab roll. It comes with sweet Japanese king crab meat in a tartare sauce is enrobed in thinly sliced green apples and crowned with mountain caviar.

Wine Pairing: A perfect accompaniment to the trio is the Cullen Amber, Sauvignon Blanc Semillon from Australia with beautiful tropical and citrusy notes.

Truffle Corn Custard 4/5

The second course is the Truffle Corn Custard. It is a sweet egg custard coming from the freshly juiced corn, complemented with brown butter red prawns, a drizzle of truffle oil, basil oil and tarragon leaves.

Wine Pairing: French Domaine Albert Mann, Riesling, flaunts notes of white flowers and citrus fruits amidst a zippy and mineral finish of delicious green apples and zesty limes.

Grilled Octopus Tentacles 4.2/5

Next is the Grilled Octopus Tentacles. The hearty dish features tender octopus tentacles that have been applewood-smoked and grilled. The hearty dish also comes with jamon iberico, fried cauliflower rice, and pickled radish on a bed of velvety cauliflower puree.

Wine Pairing: Terrazas Reserva, Malbec from Mendoza, revealing black fruit notes, soft tannins, and a smooth and oaky finish.

Aged Turbot 4.2/5

The Aged Turbot has been dry-aged in-house for three days giving it a firmer texture and concentration of flavours. It is elevated with a side of sweet and tart sun-dried cherry tomatoes, basil cress, and kombu compound butter.

Wine Pairing: Domaine Cazes, Alter, a blend of Syrah, Grenache, and Mourvèdre, with ripe fruit notes of plum and cherries.

Kyoto Tamba A5 Wagyu (100g) 4.5/5

The highlight has to be the Kyoto Tamba A5 Wagyu (100g), grilled over applewood fire and glazed with a red wine veal jus reduction. Top-quality piece of richly marbled beef that melted in the mouth.

Wine Pairing: Roberto Voerzio, Nebbiolo Di Sanfrancesco from Italy. It is an ideal match with its red fruit notes of cherry, raspberry, and strawberry.

Flourless Chocolate Cake 4/5

Rounding off the 6-course meal is the Flourless Chocolate Cake. The 85% dark chocolate cake is adorned with brandy-infused cherries and grated toasted whole hazelnuts,

Wine Pairing: Jean Leon 3055, Merlot from Spain, boasts toasty notes and a profile of smooth tannins and forward notes of cherries for an exceptional closure.

Note: This is an invited tasting.


Bedrock Origin
Oasia Resort Sentosa Hotel
23 Beach View Palawan Ridge
#01-02
Singapore 098679
Tel: +65 68183333
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Nearest MRT: Harbourfront (CC Line, NE Line)

Opening Hours:
Daily: 7am - 11am, 12pm - 3pm, 6pm - 10pm

Direction:
1) Alight at Harbour Front MRT station. Exit station to Vivocity Shopping Mall. Go to Sentosa Express Station at Level 3 of Vivocity. Take Sentosa Express Train to Imbiah station. Alight at Imbiah station and walk to destination. Journey time about 15 mins. [Map]

Revolver @ Tras Street - Hottest New Restaurant That Offers Progressive Grill Menu with Indian and International Flavours

Revolver is the latest and hottest restaurant to be opened at the bustling Tras Street. The restaurant embraces the fire of Indian cooking sensibilities, world-class premium produce and carefully selected global spices to create a progressive and exciting dining experience. There is three tasting menus - Discovery Menu ($139++), Experience Menu ($179++) and Vegetarian Menu ($129++).

Stuffed Courgette Flowers 5/5

I have the 9-course Experience Menu ($179++), starting with the Stuffed Courgette Flowers. It is gently grilled, stuffed with a creamy cottage cheese mash, and lightly finished with a spiced tomato relish. I am taken aback by the perfect combination of flavour and textures, firing to a whole new gastronomic experience.

Boneless Wings and Necks, Yuzu Aioli 4.2/5

Cooked in the hand-built Tandoor, the Boneless Wings and Necks are beautifully spiced, tender and just delicious. Perk up the enjoyment by pairing it with the yuzu aioli.

Fresh Paneer, Goan Sambal 4.5/5

I thought the Fresh Paneer tasted like a block grilled soft tofu. However, the highlight has to be the Goan Sambal that elevates the enjoyment of the paneer.

Barramundi, Raw Mango Dust 4.2/5

The Barramundi sprinkled with raw mango dust is moist, smokey and flavoursome. I would recommend tasting the original flavour before squeezing the burnt lemon to zest up the flavour.

Wagyu Scotch Egg 3.5/5

The Wagyu Scotch Egg probably is the weakest link among the different dishes. You can also opt to add 5gms of caviar for an extra $25. Though the scotch egg has a luxe interpretation using wagyu and caviar, it didn't wow me. Instead, I was more interested in the addictive crispy potato nest, reminding me of tikha gathiya.

Lobster Pepper Garlic Butter 4.8/5

Another beautiful course we enjoyed a lot was the Lobster Pepper Garlic Butter. The fireworks of spices complement the sweetness of the bouncy lobster flesh excellently. It even comes with rice on the side.

Marga Lamb Chop 4.2/5

I love the simplicity of appreciating the Marga Lamb Chop grilled to a delectable juicy, tender and moist texture.

Pulled Pork and Gruyere Kulchette 5/5

Another dish that impressed me is the Pulled Pork and Gruyere Kulchette. The flatbread stuffed with gruyere was crisp on the exterior with a delightful textural bite inside, topped with pulled pork that has been flavoured with coconut milk and tamarind chutney. It is super good! It is a fitting finale for the savoury courses.

Berries, Cream, Almond Tuille

Wrapping up the 9-course meal is the Berries, Cream and Almond Tuille, topped with pistachio. It may be just an ice cream dessert, but the addition of textures from the pistachio and almond tuille accentuated the sweet indulgence.

Guest can also go for 3 or 5 glass Wine Pairing menu ($50++ or $120++) or the Experience Pairing ($168++) featuring a choice of cocktails, wine and sake to complete the gastronomic experience.

Note: This is an inviting tasting.


Revolver
56 Tras Street
Singapore 078995
Tel: +65 62232812
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Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:
Tue-Sun: 12 - 230pm, 6pm - 12midnight
(Closed on Mon)

Direction:
1) Alight at Tanjong Pagar MRT station. Take Exit A. Walk to Tras Street. Turn right on Tras Street. Walk to destination. Journey time about 5 minutes. [Map]

Thirty Six Brewlab & Smokehouse @ Club Street - A Celebration Of Craftsmanship in All Forms: Food, Art, Music And Beer

Thirty Six Brewlab & Smokehouse at Club Street features a 120-seat restaurant, a state-of-art on-site 500-litre microbrewery, and 23 taps pouring a selection of the finest craft beer. The menu here is centred around open-flame grilling on a custom-built brick hearth.

Fresh on draught are Lion Brewery Co’s flagship and seasonal brews, rotating guest brews from other local and international craft breweries, and a constantly changing lineup of beers brewed right on site at the microbrewery. Some of the beer highlights include Thirty Six Brewlab Lah-ger (craft beer4,8%), Lion Brewery Co Straits Pale Ale (pale ale 4.5%), Lion Brewery Co Kaiser Kolsch (pale ale 4.5%), Thirty Six Brewlab Olg Greg (session IPA 4.5%), Lion Brewery Co Island Lager (lager 4.5%), Thrity Six Brewlab Something Something (india pale ale 5.7%) and Thirty Six Brewlab Raspberry Beer-et (berliner weisse 4.6%).

Crispy Popcorn Chicken 4.2/5

The Crispy Popcorn Chicken ($9) is marinated in cider for a day and soaked in buttermilk for another day. Finally, it is sprinkled with chilli powder and togarashi for an addictive finishing — an ideal snack dish to go with a few glasses of beer.

Scotch Egg 3.5/5

The Scotch Egg ($10) here is slightly different with the use of impossible meat, coat in breadcrumbs and deep-fried. It is paired with housemade sriracha mayo sauce made with mayonnaise, lime juice and sriracha.

Grilled Black Tiger Prawns 4.5/5

Simply seasoned with sea salt and grilled over open flame is the Grilled Black Tiger Prawns ($20). Nothing fancy but just pure enjoyment of the fresh seafood with smokey aroma.

Spicy Pork Belly Satay 4.5/5

One of my favourite dishes is the Spicy Pork Belly Satay ($16), marinated in sambal manis. The rich flavour profile complements the tender pork belly excellently. In addition, the archar is a welcoming side to freshen up the palate.

Flat Bread 4/5

The Flat Bread ($14) is made from pizza dough using low in gluten flour. It is best enjoyed with the smoked baba ghanoush.

Wood-fried Cauliflower 3.5/5

Do you like your vegetable grilled? If you are, you may enjoy the Wood-fired Cauliflower ($25) rubbed with turmeric, ginger and black peppercorn. The cauliflower is first steamed before being grilled. The acidity from the dressing lifted the enjoyment of its crunchy texture.

Charred Romaine Lettuce 3/5

Another grilled vegetable on the menu is the Charred Romaine Lettuce ($9). The heart of the romaine lettuce is seasoned with oil, salt and pepper before being charred on an open flame. The smoked vinaigrette elevates the crunchy and refreshing romaine lettuce.

Mixed Cabbage Slaw 4.2/5

The addition of fresh green apple sticks in the Mixed Cabbage Slaw ($7) gives it an additional textural enjoyment on top of the sliced white and red cabbage, dressed in mayonnaise and plain Greek yoghurt. Definitely, one of the better slaws I have eaten.

Pork Chop 4.2/5

The huge Pork Chop ($36 for 300g) is grilled to a beautiful tender complement by the green parsley and caper sauce. It is paired with spiced pork crackling.

Sticky BBQ Pork Ribs 4.8/5

The finger-licking good is the Sticky BBQ Pork Ribs ($28 half rack/ $52 full rack). The fall of the bone pork rib is glazed with a sauce made from kicap manis, chipotle sauce and rice vinegar. Squeeze the lime over the pork rib to get a balance to the savoury burnt flavour of the tender meat.

Burnt Cheesecake 4/5

Given a local twist is the Burnt Cheesecake ($13) infused with Pandan flavour. It is served with raspberries and housemade coconut meringue.

With fresh beer and good food, Thirty Six Brewlab & Smokehouse is worth checking out. Hidden away at Mohd Ali Lane, off the main Club Street, it felt like I had walked into a restaurant in a foreign country.

Note: This is an invited tasting.


Thirty Six Brewlab & Smokehouse
36 Club Street
Singapore 069469
Tel: +65 62390350
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Nearest MRT: Telok Ayer (DT Line), Chinatown (DT Line, NE Line)

Opening Hours:
Mon-Fri: 12pm - 1030pm
Sat-Sun: 10am - 1030pm

Direction:
1) Alight at Telok Ayer MRT station. Take Exit A. Walk down Cross Street to Club Street. Turn left onto onto Club Street. Walk to Mohd Ali Lane. Turn right onto Mohd Ali Lane. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Chinatown MRT station. Take Exit A. Walk straight down Pagoda Street to South Bridge Road. Cross the road. Walk to Mohd Ali Lane. Walk to destination. Journey time about 5 minutes. [Map]