Showing posts with label Octopus. Show all posts
Showing posts with label Octopus. Show all posts

Monday, March 18, 2024

Eden Restaurant @ Pullman Singapore Orchard - Vibrant Asian Flavours with Contemporary Interpretations by New Executive Chef Martin Tan

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Eden Restaurant at Pullman Singapore Orchard has recently unveiled an updated menu thoughtfully designed by its newly appointed Executive Chef, Chef Martin Tan. This refreshed culinary offering spans from inviting small plates and bao buns to more substantial sharing platters, maintaining the vibrancy of Asian flavours with contemporary interpretations.

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Sticky Pork Belly 4.5/5

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Kam Heong Grilled Octopus 3.5/5

We had Kam Heong Grilled Octopus ($32) and Sticky Pork Belly Bao Bun ($18/2 pcs) to start. The latter exceeded expectations, providing a more satisfying experience. The pork belly showcased an ideal balance of fats and meat, achieving a tender texture that was spot on. Its braised flavour was quite on point, particularly when combined with the layer of salted vegetables within the bun. On the other hand, while the grilled octopus was skillfully prepared, the subtle Kam Heong glaze failed to make a distinct statement in the overall dish.

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River Prawns, Scallop, Local Farmed Mussels 4/5

On the menu are two wok dishes for sharing. We had the bright-looking River Prawns, Scallop, Local Farmed Mussels ($44) in Tangy Coconut Gravy, served with a Charcoal You Tiao. The standout element was the vibrant coconut gravy, boasting a delightful acidity that enticed us to savour each spoonful. While the prawns and scallops were expertly seared, a slightly firmer texture of the prawns would have enhanced the overall experience.

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Pan-Fried Black Cod 4.8/5

For mains, Pan-Fried Black Cod ($42) with Thunder Tea. As a Hakka, I must commend the fine execution of the Thunder Tea, particularly with the addition of roasted peanuts — a hallmark of a traditional Thunder Rice Tea dish. The innovative pairing of the tea with cod fish was a delightful surprise, as the tea's astringency and the cod's richness complemented each other flawlessly. The cod, adorned with crisped skin, added an extra layer of deliciousness to the dish.

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Hae Bee Hiam Australian Lamb Rack 3/5

On the other hand, the Hae Bee Hiam Australian Lamb Rack ($48) could have been more impressive. The standout feature for me was the tangy Sesame-Fermented Sauce, which skillfully complements the inherent gamey taste of the lamb. However, the expected presence of the Hae Bee Hiam glaze was somewhat lacking. Perhaps sous vide preparation wasn't the ideal way to achieve precise doneness, and the overall texture of the lamb left a bit to be desired.

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Coconut Frozen Parfait 3/5, Osmanthus Chia Seed Jelly 3/5

For desserts, we had Coconut Frozen Parfait ($16) with Pineapple Nage and Osmanthus Chia Seed Jelly ($16). The parfait was interesting, with a sprinkle of pink peppercorn, which lent a peppery fragrance and nuanced flavour. However, using riper and juicier pineapples instead of our unripened ones would have elevated its tastiness. The latter was refreshing with Kaffir Lime and Mango cubes thought a reduction in sweetness would have been ideal.

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.


Eden Restaurant
Pullman Singapore Orchard
Level 4
270 Orchard Road
Singapore 238857
Tel: +65 6603 8888
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Website
Nearest MRT: Somerset (NS Line)

Opening Hours:
Sun-Wed & PH: 6:30am - 11pm
Thu-Sat 7 Eve of PH: 6:30am - 12midnight
Sun - Wed & Public Holiday: 630am - 11pm

Direction:
1) Alight at Somerset MRT station. Take Exit B. Walk to Orchard Road. Turn left and walk down Orchard Road. Walk to traffic junction of Orchard Road and Orchard Link. Cross the road. Walk to destination. Journey time about 8 minutes. [Map]

Saturday, January 6, 2024

Fireplace by Bedrock @ One Holland Village - Brand New Wood-fired Grill Concept by Bedrock

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Fireplace by Bedrock, nestled in the vibrant enclave of One Holland Village, emerges as a captivating extension of the renowned Bedrock brand. Inheriting the DNA of its popular steakhouse lineage, Fireplace beckons diners with a welcoming warmth and convivial ambience. The restaurant masterfully utilises fire to enhance each ingredient's innate rustic flavours, crafting a chic yet relaxed atmosphere distinct from its sister establishments.

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Watermelon Salad 4/5

Our dinner commenced with the Watermelon Salad ($14), a delightful ensemble of fresh watermelon cubes, red onions, cucumbers, toasted pine nuts, feta cheese, and coriander. Elevated by a coriander lime dressing, the salad resonated with vibrant hues and bright flavours.

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Avocado 4.2/5

The Avocado ($12), grilled over an applewood-fired grill, revealed a perfectly creamy texture. Crowned with roasted corn kernels and diced tomatoes, the dish boasted a harmonious interplay of sweetness and creaminess, accentuated by a drizzle of ponzu dressing.

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Coal-Roasted Sweet Potatoes 3.8/5

Coal-Roasted Sweet Potatoes ($10) underwent a transformative journey from boiling to grilling on the applewood-fired grill. Seasoned with salt and blended fennel seeds, the dish showcased the sweet nuances of purple sweet potatoes, intensified through the grilling process and paired with sour cream.

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Octopus Tentacles 4/5

The Octopus Tentacles ($28) underwent tender simmering before meeting the applewood-fired grill. Adorned with housemade coriander pesto sauce, celery cress, and Japanese 7-spice blend, the dish flaunted a delightful marriage of textures and flavours.

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Bone Marrow Toast 4/5

The Bone Marrow Toast ($28) presented a rich indulgence as beef bone marrow graced a toasted housemade brioche bread. Caper, parsley, caramelised onions, and pickled shallots adorned the ensemble, contributing to a balanced and delectable finish.

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Half Spanish Suckling Pig 4/5

Transitioning to mains, the Half Spanish Suckling Pig ($240) took centre stage, slow-cooked over the fire pit for three hours until the meat achieved tender succulence and the skin crisped to perfection. Ideal for sharing, this dish embodied a celebration of flavours.

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Dirty Duck 4.2/5

The Dirty Duck ($48) showcased an Irish duck rubbed with a medley of aromatic spices and sous vide and finished on the grill. The succulent meat, smoky char, and infused spice aroma resonated harmoniously, complemented by the thoughtful addition of grilled plum to cut through the richness.

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8 Hours Wood-fired Roasted Whole Lamb 3.8/5

A testament to its dedication, the 8 Hours Wood-fired Roasted Whole Lamb, 300g ($50), featured Australian Lamb slow-cooked for eight hours over the fire pit. The result was a tender and juicy delight devoid of any gamey undertones.

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Lemon Pound Cake 3.8/5

The Lemon Pound Cake ($13) showcased a unique twist for a sweet ending. Grilled on the applewood-fire pit after being brushed with melted butter, the cake's charred surface provided a delightful contrast. It was a symphony of textures, served with creme fraiche and mixed berries compote.

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Grilled Spiced Rum Pineapple 4/5

Concluding our feast, the Grilled Spiced Rum Pineapple ($14) offered a sweet and tangy finale. Soaked in rum and grilled over the fire pit, the pineapple slices were served with spiced rum syrup and a scoop of rum and raisin ice cream, creating a memorable conclusion to our dinner experience.

Fireplace by Bedrock embodies a fusion of rustic charm and finesse, inviting diners to savour the nuanced artistry of fire-kissed flavours.

Note: This is an invited tasting.


Fireplace by Bedrock
One Holland Village
7 Holland Village Way
#03-27/28
Singapore 275748
Tel: +65 9337 7491
Facebook
Instagram
Website
Nearest MRT: Holland Village (CC Line)

Opening Hours:
Sun-Thu: 1130am - 3pm, 6pm - 10pm
Fri-Sat: 1130am - 3pm, 6pm - 1030pm

Direction:
1) Alight at Holland Village MRT station. Take Exit B. Turn left and walk to Lorong Liput. Turn right onto Lorong Liput. Walk down Lorong Liput. Walk to destination. Journey time about 5 minutes. [Map]

Sunday, October 29, 2023

A Yuletide Season of Love and Peace at Singapore Marriott Tang Plaza Hotel

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For this festive season, Marriott Tang Plaza Singapore has launched an exciting line-up starring 11 new items for this year's festive takeaway, such as traditional roast turkey, whole king crab, dry-aged Irish beef, log cakes and more. Pre-orders start on 6 November 2023, with collection and delivery available from 24 November to 25 December 2023.

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Whole Roasted Turkey

Whole Roasted Turkey with Singapore Sling Marinade, Cherry and Pineapple Stuffing with Singapore Sling Sauce, and port Wine Sauce ($240/ 4.5 kg to 5 kg, serves 6 to 8 persons) draws inspiration from Singapore's famed cocktail, Singapore Sling. The exceptional crispy and caramelised turkey skin results from submerging into a brine solution for 72 hours before roasting, consisting of ingredients like orange, juniper berries, cinnamon, brown sugar, white wine and cherry liquor. This step gives it a good season while drawing out the skin's moisture. The meat was kept pretty tender. Cherry and Pineapple Stuffing is served on the side, with a tart sweetness to pair with the turkey.

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Roast Pork Saddle

Roast Pork Saddle with Pancetta and Porcini Mushroom Stuffing with Spiced Orange Rum Sauce – $225 nett (2 kg, serves 6 to 8 persons). This famed Roast Pork Saddle is well-loved for its crispy, crackling skin. The meat was tender with a good ratio of fats, stuffed with pancetta, porcini mushroom and aromatic herbs that impart flavours to the meat during the roasting process. The accompanying spiced orange rum sauce helps to cut through the strong flavours for a savoury-sweet balance.

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Smoky BBQ Dry Aged Irish Beef Mid Ribs

Smoky BBQ Dry Aged Irish Beef Mid Ribs (Bone-in) – $270 nett (1.8 kg to 2 kg, serves 6 to 8 persons) is sous vide for 36 hours to attain a melt-in-your-mouth tenderness. Specially sourced, John Stone's dry-aged Irish beef famed for its sustainable practices that focuses on the farm, environment and ageing process. This premium 39-day dry-aged Irish Beef Mid Ribs is known for its luxurious richness.

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Baked Whole King Crab with Sea Urchin Gratin & Pasta

For seafood option, you can consider the stunning Baked Whole King Crab with Sea Urchin Gratin & Pasta – $325 nett (1.5 kg to 1.8 kg, serves 6 persons). The fresh crab roe and crab meat chunks are first separated and folded in with sea urchin, grated cheese and white wine before baking to achieve a glistening gratin crust. It is served on a bed of orecchiette pasta lightly sautéed with garlic and olive oil. While the flavours were there, I found it a tad too saltish for my liking.

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For the sweets, Blue Pea White Peach Log Cake (1 kg, $90 nett) is designed specially for the ladies. Glazed in lovely hues of blue and white from all-natural butterfly pea, it is layered with peachy-goodness of fresh white peach puree, mousse and blue pea sponge cake sandwiched in between.

My favourite would be the berries-chocolate combination found in the Mulled Wine Mixed Berries Log Cake (1 kg, $90 nett), cute with a Santa suit. Layered with raspberry cream, red wine jelly, forest berry, chocolate mousse and crunchy chocolate biscuit, the hint of alcohol helps to cut through the sweetness.

A classic would be Signature Chocolate Fudge Log Cake (1 kg $85 nett / 500g, $45 nett), well known for its fluffy chiffon cake made of Belgian chocolate. It wasn't as rich a chocolate cake as I anticipated.

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Caramel Popcorn with Apple Christmas Train

Caramel Popcorn with Apple Christmas Train (1 kg, $90 nett) allures with layers made of buttery popcorn biscuit base, caramel sponge and apple jelly.

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Seafood Paella

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Grilled Octopus with Chorizo

On Christmas Eve and Christmas Day, Crossroads Buffet will be offering a scrumptious seafood fare featuring an assortment of Sashimi and Ceviche Live Station of Barramundi Ceviche, salmon carpaccio and tuna tartare, a selection of Spanish tapas like Grilled Octopus with Chorizo, Gambas al Ajillo, Dry-Aged Irish Skirt Steak with Garlic Puree, and more.

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Pre-order* on https://celebratorydelights.com/christmas starts from 6 November 2023, with collection and delivery available from 24 November to 25 December 2023.

Photos and words 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.


Singapore Marriott Tang Plaza Hotel
320 Orchard Road
Singapore 238865

Wednesday, October 11, 2023

The Astor Grill @ St. Regis Singapore - Expanded Menu Focusing on Heritage Breeds of Beef from Farms Around the World.

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Expanding on its initial pop-up concept, The Astor Grill by St. Regis has introduced an enhanced menu under the guidance of the newly-appointed Chef de Cuisine, Angelo Sergio. This extended selection boasts an array of premium beef cuts sourced from reputable farms in the United States, Australia, and the United Kingdom.

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Amuse Bouche 4/5

Our dinner commenced with a delightful Amuse Bouche featuring Beef Croquettes crowned with a dollop of Horseradish Dip. These golden-brown croquettes were deep-fried to perfection, offering a satisfyingly crispy exterior that gave way to a burst of flavours upon every bite.

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Traditional Beef Tartare 4/5

Transitioning to the appetisers, we started with the Traditional Beef Tartare. This classic dish featured finely chopped raw beef, expertly seasoned to strike a harmonious balance between the pure, unadulterated essence of the meat and the complementary seasonings. It was a luxurious and velvety delight, embodying freshness in every mouthful.

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Grilled Spanish Octopus 4/5

A new addition to the appetiser menu was the Grilled Spanish Octopus, served with a delectable chorizo chickpea puree and garnished with semi-dried tomatoes. The octopus tentacles were grilled to perfection, exhibiting a tantalising char on the exterior while remaining tender and slightly springy within. The smokiness of the grill imparted a flavorful crust that elevated this seafood dish.

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Grilled Butternut Squash Salad 4/5

The Grilled Butternut Squash Salad was a medley of delightful flavours, combining the smokiness of grilled butternut squash with a vibrant assortment of greens. The golden-brown squash created a striking contrast with the greens, and accompaniments like olives, tomatoes, diced cucumber, and feta enriched the overall experience.

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Grilled Live Boston Lobster 4/5

For those who prefer alternatives to beef, the menu offers excellent choices like the Grilled Live Boston Lobster, bathed in butter and fragrant herbs. The butter complemented the lobster's succulent meat, while the herbs introduced a flavorful lift to the seafood dish.

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Pork Chop, US Grilled Kurobuta 4.5/5

Served with a slight pinkness in the centre, the Grilled Kurobuta Pork Chop is renowned for its exceptional marbling and tenderness. The pork was perfectly grilled, presenting a rich golden-brown crust on the outside while retaining its juicy and tender interior.

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45 Days Dry Aged Bone-In Shell Loin 4.2/5

A signature menu highlight is the 45 Days Dry Aged Bone-In Shell Loin from the United Kingdom. This extraordinary offering, comprising three distinct cuts - Bone-In Striploin, Bone-in Ribeye, and T-Bone, is 100% grass-fed and dry-aged for 45 days to infuse with a distinctive and intense beefy flavour.

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Full Blood Autumn Wagyu, MB4+/220g 4.8/5

The Full Blood Autumn Wagyu, sourced from Robbins Island, Australia, offers an artisanal striploin known for its natural saltiness from the island's botanicals. The cattle are subjected to a 500-day grain-fed diet, ensuring a tender and flavorful finish.

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Hanger Steak, Black Angus 4.2/5

Among the secondary cuts, we savoured the Hanger Steak, a distinctive Black Angus cut from Victoria, Australia. It boasted a subtle sweet aftertaste that added depth to the dining experience.

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Baked Alaska 4.5/5

Our meal concluded with the delightful Baked Alaska, presented under a grand dome. This dessert featured a medley of pistachio gelato and raspberry sorbet, resting on a chocolate sponge base, all topped with Italian meringue. This light and refreshing dessert was the perfect finale, offering a delightful contrast to the richness of the preceding beef dishes.

The expanded menu at The Astor Grill, curated by Chef de Cuisine Angelo Sergio, offers an impressive array of beef cuts, including bone-in, shell loin, dry-aged varieties, and non-steak main alternatives. These cuts are perfectly prepared on a custom-built parrilla grill using charcoal and vulcan stones. This results in a symphony of new flavour profiles and robust nuances created during caramelisation, complete with a slightly charred crust.

Note: This is an invited tasting.


The Astor Grill
St. Regis Singapore
Lobby Level
29 Tanglin Road
Singapore 247911
Tel: +65 65066860
Facebook
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Website
Nearest MRT: Orchard Boulevard (TE Line), Orchard (NS, TE Line)

Opening Hours:
Mon-Sat: 12pm - 230pm, 630pm 1030pm
Sun: 630pm - 103pm

Direction:
1) Alight at Orchard MRT station. Take Exit 4. Walk towards Wheelock Place via ION. Exit Wheelock Place and turn left towards Liat Tower. Continue onwards to Forum Shopping Mall. Walk further down to Orchard Parade Hotel. Turn left onto Tanglin Road. St Regis is just beside Tanglin Shopping Centre. Journey time about 15 minutes. [Map]

2) Alight at Orchard Boulevard MRT station. Take Exit 1. Turn left onto Cuscaden Road. Walk to Tomlinson Road. Turn left onto Tomlinson Road. Walk to Tanglin Road. Turn right onto Tanglin Road. Walk to destination. Journey time about 8 minutes. [Map]

Sunday, September 3, 2023

One-Ninety Restaurant @ Four Seasons Hotel Singapore - 3 Months Argentinian Takeover by Brasero and Florería Atlántico Pop-Up

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Starting from August 1, 2023, an extraordinary gastronomic adventure awaits as the world-renowned mixologist Renato "Tato" Giovannoni, celebrated as one of the top 10 bartenders globally, and the seasoned hospitality maestro Alex Resnik, make their debut in the Garden City. They embark on a thrilling culinary journey with a three-month-long takeover of the Four Seasons Hotel Singapore, promising an unforgettable Argentinian culinary experience.

Brought to you from the bustling streets of Buenos Aires to the heart of Singapore, this South American brasserie pop-up at One-Ninety Restaurant and One-Ninety Bar will whisk diners away to the enchanting world of Argentina. Prepare to immerse yourself in the country's rich culinary traditions and vibrant atmosphere, making for an exceptional dining escapade.

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The restaurant, Brasero Atlántico, serves up an à la carte dinner menu and a tantalising seven-course Chef's Table dinner experience at SGD 168 per person, thoughtfully curated by Chef Alex Resnik. It captures the essence of Argentinian cuisine with dishes ranging from the famous asado (Argentinian barbecue) to mouthwatering empanadas and much more.

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Octopus Confit 4/5

Indulge in the sublime Octopus Confit ($42), a dish where every bite is a symphony of flavours and textures. The octopus has been lovingly slow-cooked for at least 4 hours, allowing it to reach the pinnacle of tenderness and softness. Bathed in a harmonious blend of coconut and olive oil, with subtle hints of cinnamon and fragrant orange peel, it's a culinary masterpiece that dances on your palate. Each bite is an exquisite journey through layers of flavour, showcasing the chef's dedication to perfection.

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Veal Tongue "Pampa Style" 3.8/5

A unique preparation of Veal Tongue ($28) involves slow-cooking it in an acidic sauce for at least 3 hours alongside vegetable pickles, onions, and celery. Drizzled with criolla sauce and sprinkled with baby chervil and extra virgin olive oil, the dish brings out the tender flavours of veal tongue.

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Empanada 3.8/5

Two delightful Empanadas graced our table - Ossobuco ($15) and Leek ($10). These savoury pastries are filled with mouthwatering ingredients. The Ossobuco version features braised shank slow-cooked with vegetables for 8 hours, while the Leek empanada combines leeks, onions, and garlic sautéed with butter and provolone cheese for a rich and cheesy filling.

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Aged Provoleta Cheese 4.2/5

The Aged Provoleta Cheese ($28) is heated until it becomes irresistibly soft, melty, and slightly browned on top. The ageing process intensifies its flavour, offering a combination of sharp, nutty, and slightly fruity notes. It's beautifully complemented with Calabria oregano and criolla sauce.

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Frog Legs “A la Provenzal” 3.8/5

The Frog Legs "A la Provenzal" ($28) presents tender frog legs from France sautéed with roasted fingerling potatoes, garlic, butter, sage, and a splash of white wine. The result is moist and tender frog legs, although I preferred a richer sauce.

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Lomo Tenderloin 4.5/5

The Lomo Tenderloin ($65, 350g) is perfectly grilled. It acquires a captivating smokiness. Paired with chimichurri sauce, it's an explosion of succulent flavours. The chimichurri sauce adds its own zesty, herbaceous essence.

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Beets Salad 4.2/5

The Beets Salad ($18) combines crunchy quinoa, potato puree, soft-boiled egg, and fresh beetroot tossed with olive oil. The beetroot offers a subtle earthy sweetness, making it a well-rounded side dish.

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Fennel 3.5/5

The Fennel Salad ($18) comprises finely sliced fennel paired with watercress, grapefruit, and orange segments drizzled with a house-made lemon olive oil vinaigrette. The result is a refreshing salad with a tangy finish.

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Dulce de Leche Flan 4/5

The Dulce de Leche Flan ($18) is a smooth and creamy creme caramel pudding with a layer of clear caramel sauce, served with mascarpone cheese cream and nuts. The balance between sweetness and creaminess is perfected when enjoyed with the mascarpone and textured nuts.

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Valrhona Chocolate Lava Cake 4.2/5

The Valrhona Chocolate Lava Cake ($24) is a chocolate lover's dream. The chocolate lava cake comes with a liquid yerba mate chocolate centre, served with a scoop of ice cream. The cake is moist and slightly crisp on the outside, while the yerba mate infusion adds an interesting twist to the classic chocolate lava cake.

Brasero Atlántico truly transports diners to the vibrant streets of Argentina, offering an exciting culinary journey filled with traditional flavours and innovative twists.

Note: This is an invited tasting.


One-Ninety Restaurant
Four Seasons Hotel Singapore
190 Orchard Boulevard
Singapore 248646
Facebook
Website
Nearest MRT: Orchard (NS Line, TE Line)

Opening Hours:
Daily: 6pm - 1030pm

Direction:
1) Alight at Orchard MRT station. Take Exit 11. Walk straight down Orchard Boulevard Road. Walk to destination. Journey time is about 6 minutes. [Map]