Offbeat @ Far East Square - Asian-inspired Dishes by Coq & Balls

Offbeat, located in Far East Square, introduces the latest dining concept by Coq & Balls. The food menu showcases Asian-inspired dishes, ranging from Bites and Tapas to Mains, Grills, and Roman-style pizzas.

Salmon Tartare 4/5

We started with the Salmon Tartare ($18.90), a delightful dish featuring marinated raw salmon tossed with avocado and baby radish, garnished with tobiko. To complement the creamy tartare, crispy black sesame rice crackers were provided for a textural contrast. The combination was mouthwatering, with occasional bursts of nuttiness from the black sesame crackers.

Spanish Squid 4.5/5

From the Flamed Grill section, we indulged in the Spanish Squid ($22.90) dressed with salted egg beurre blanc and sweet tare. The expertly prepared grilled squid was delicious. It boasted a firm yet tender texture and a delightful smoky flavour. While the salted egg sauce added that Asian twist, it didn't quite elevate the natural flavours of the squid as expected.

Tiger Prawn Laksa Spaghetti 3.8/5

Drop by Offbeat during lunch and enjoy their mains at a special lunchtime price, with add-ons available, such as a glass of wine for just $6. Most items are crafted with Asian flavours, such as Pulled Pork Bahn Mi and Wagyu Beef Krapao Rice Bowl. During our visit, we tried the Tiger Prawn Laksa Spaghetti ($16.90). The Laksa sauce was more complex and heady than other laksa pasta variants I've tried, slightly reminiscent of curry noodles. The prawns were succulent, pairing well with the al dente spaghetti.

Egg Quinoa Cauliflower 'fried rice' 4.8/5

While most of the lunch specials are richly flavoured, there are also lighter options such as the Egg Quinoa Cauliflower 'fried rice' ($14.90), served with roasted butternut squash pumpkin. The 'fried rice' was flavourful and satisfying, with delightful bites of fried egg, reminiscent of a traditional fried rice dish. The large chunks of pumpkin were soft and deliciously sweet, accented with a hint of smoky flavour. I also appreciated the added freshness from the greens and slices of baby radish, which enhanced the dish's overall taste.

Okonomiyaki Pinsa 3.8/5

Offbeat offers Pinsa, a Roman-style stretched pizza. We indulged in the Okonomiyaki Pinsa ($24.50), a hearty Asian fusion creation featuring bacon and prawns, topped with oozy mozzarella and finished off with a drizzle of mentaiko cream and a sprinkle of bonito flakes. The ciabatta pizza base was light and airy, perfectly complementing the rich pizza toppings. While it could get a tad salty after a while, it was a scrumptious dish meant for sharing.

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.


Offbeat by Coq & Balls
Far East Square
40 Pekin Street
#01-01
Singapore 048770
Tel: +65 6322 3835
Facebook
Instagram
Website
Nearest MRT: Telok Ayer (DT Line)

Opening Hours:
Mon-Thu: 11:30am - 11pm
Fri: 11:30am - 12:30am
Sat: 5:30pm - 12midnight
(Closed on Sun & PH)

Direction:
1) Alight at Telok Ayer MRT station. Take Exit B. Walk to destination. Journey time about 3 minutes. [Map]

Butcher's Block @ Raffles Hotel Singapore - A Homage to Butchery, Wood-fire, and Hawai'ian Spirit

Having visited Butcher's Block before, my return was met with heightened anticipation, eager to explore the new culinary direction spearheaded by Chef Jordan Keao. Hailing from Hawaii, Chef Jordan brings his rich heritage to the forefront, seamlessly blending the art of butchery with the mastery of contemporary wood-fire cooking. The result is a symphony of flavours that spotlight fine seasonal ingredients in all their intrinsic fullness.

Scallop, Parsnip Blini, Kumquat Kosho, Shiso 4.8/5

Embarking on the IMUA tasting menu, a gastronomic adventure awaited. The evening commenced with a trio of snacks that set the stage for what would come.

The Scallop is a delicately crafted dish featuring a plump scallop perched atop a parsnip blini adorned with kumquat kosho, scallop roe, puffed barley, and microgreens. The marriage of flavours and textural contrast showcased Chef Jordan's finesse.

Roasted Beetroot Tartlet, Taleggio 4.8/5

An unexpected yet delightful creation, the Roasted Beetroot Tartlet unfolded layers of flavour with Taleggio cream, fennel blossoms, and micro-planed roasted macadamia. It is a clever play of textures and flavours in every bite.

Korean BBQ Wagyu Tartare 4.2/5

A morsel of delight, the Korean BBQ Wagyu Tartare presented hand-chopped A5 Saga tenderloin and Wylarah striploin. Seasoned with dehydrated kimchi powder, cold-smoked sesame oil, and other exquisite elements, each bite was a burst of flavour.

Hokkaido Milk Parker Roll with Konbu Butter 4.8/5

A complimentary delight accompanying the IMUA menu, the Hokkaido Milk Parker Roll with Konbu Butter was a testament to classic recipes crafted with precision. Fluffy as an Asian milk bun left us craving for more.

Smoked Sashimi Poke, Kukui nut, Ogo Seaweed, Herb Dashi 4.2/5

A contemporary take on the traditional Hawaiian poke, the dish featured Smoked Sashimi Poke with Kukui nut, seaweed, and herb dashi. It is a visual and flavorful homage to Chef Jordan's hometown.

Dry-aged Duck, Black Garlic, Grilled dumpling 4.5/5

A masterpiece of Dry-aged Duck Breast, grilled to perfection and paired with crispy duck tongue and a pan-seared dumpling. Accompanied by black garlic puree and chive emulsion, it was a symphony of flavours and textures.

Mackerel, Starfruit Curd, Hokkaido Ymepirika Sushi Rice 4.5/5

Grilled Japanese Mackerel on Hokkaido Yumepirika sushi rice, enhanced with starfruit puree, Swiss chard achar, and a side of fish broth. A nod to Hawaii's culinary influences, this dish elevated the appreciation of grilled fish.

Wylarah Wagyu Australian Striploin 4.5/5

The pinnacle of the evening was the Wylarah Wagyu Australian Striploin MBS 8-9, grilled over wood-fire. Drizzled with beef jus and paired with Kabocha squash bone marrow puree, it was a celebration of marbling and melt-in-the-mouth perfection.

Pumpkin Pie, Burnt Marshmallow Ice Cream 4.2/5

A deconstructed Pumpkin Pie rounded off the meal with marshmallow ice cream, a five-spice biscuit, roasted pumpkin puree, coconut mochi, and fresh passionfruit. It is a light and vibrant dessert that leaves a sweet imprint. Lastly, the Petit Fours of Hazelnut Chocolate Bonbon, Lilikoi Pate de Fruit, and Charcoal Macaron—adding the perfect final notes to a memorable dining experience.

Chef Jordan Keao's culinary finesse, coupled with Butcher's Block's commitment to quality, resulted in an evening of gastronomic excellence, a testament to the evolving culinary landscape at this esteemed establishment.

Note: This is an invited tasting.


Butcher's Block
Raffles Hotel Singapore
Raffles Arcade
328 North Bridge Road
#02-02
Singapore 188719
Tel: +65 6337 1886
Instagram
Website
Nearest MRT: City Hall (EW, NS Line), Esplanade (CC Line)

Opening Hours:
Lunch (Thu-Fri): 12pm - 230pm
Dinner (Wed-Sun): 6pm - 945pm
(Closed on Mon and Tue)

Direction:
1) Alight at City Hall MRT station. Take Exit A. Walk to Junction of North Bridge Road and Bras Basah Road. Cross the road. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Esplanade MRT station. Take Exit F. Walk to Beach Road. Cross the road. Walk to destination. Journey time about 5 minutes. [Map]

HANAZEN @ CHIJMES - Indulgent 9/10-course Dinner Omakase Crafted by Michelin-Starred Chef, Inspired by French and Japanese Cuisine and Techniques

HANAZEN at Chijmes unveiled a completely new menu under the guidance of Michelin-starred Chef Taiseo Iwao. Chef Taiseo brings with him a depth of knowledge and culinary experience with Japanese ingredients alongside French cooking techniques.

The meticulously curated menu strives to showcase the finest globally sourced ingredients tailored to suit the local palate. The highlights are the 9-course ($180/pax) and 10-course ($210/pax) omakase options.

I highly recommend securing a seat at the counter that wraps around the kitchen. It provides a fantastic view of the chefs in action. During the visit, we had the fantastic opportunity to sample Chef Taiseo's 10-course menu.

Uni Brioche 4.5/5

The first dish of Uni Brioche made a remarkable impression, offering a burst of flavours with generous fresh Murasaki uni, Gruyère cheese, and a capsicum-based sauce done intentionally lighter atop a crisp square of brioche.

Tuna Tartare 4.2/5

The Tuna Tartare presented a luxurious blend of Nagasaki Chutoro and Akami, adorned with caviar and gold leaf.

Hotate 4.5/5

Our third course featured the Hotate, showcasing a lightly seared and plump Hokkaido scallop. It was accompanied by broccoli with clam chowder sauce, broccoli espuma, parsley oil, kale and coriander leaf, creating a harmonious blend of umami and buttery notes.

Lobster 4.8/5

I had been anticipating the Lobster since the start of the meal after watching the chefs skillfully working on its preparation with flames over the grill. The amount of seafood explosion here was spectacular. The Australian lobster delivered succulent meat, perfectly complemented by creamy béchamel sauce, lobster miso, and an intensely flavourful crustacean sauce with blue crab espmua.

Awabi 4.8/5

Another of my favourite courses was the Awabi (abalone). A spoonful of Koshihikari rice was accompanied by a bubbling hot mini-well of abalone liver sauce that was incredibly rich. You could either dip the tender abalone cut directly into the sauce or spoon it over the rice. Either way, it was delicious.

Iberico Pork 4.2/5

Next, I enjoyed the Iberico Pork with fresh wasabi and onion sauce, enhanced with sweet peppercorn that boasted mild and fruity notes. As a default, this course would be prepared with Kagoshima A4 Beef unless dietary restrictions are specified.

Pork Curry 4.5/5

Made with premium Miyazaki mangoes, mixed fruits and vegetables, Chef Taiseo’s rendition of Curry was delicately and comfortingly balanced. It was rich and creamy, carrying a mild heat and pleasing sweetness derived from the fruits and vegetables. Similarly, I had this paired with pork, which was a replacement for the original beef.

Peach Soup 4.5/5

Fresh peach and celery ice cream in a single dish? All of us had to do a double take when we heard of this combination in the Peach Soup. Both elements surprisingly matched, each carrying subtle flavours. It was very refreshing, and I loved having the additional bits of Yamanashi peach underneath.

Mont Blanc 4.5/5

There were many intricate elements in Chef Taiseo’s rendition of Mont Blanc. Next to a scoop of vanilla bean ice cream, you have creamy chestnut puree, cheese mousse, Graham cracker crumbs and thin strips of sweet potato crisps. The varied textures and flavours were a delight.

Raisin Butter Cookie 4.5/5

Our final dessert, the Raisin Butter Cookie, featured raisins thoroughly soaked in Yamazaki Whisky. It looked unassuming, but the mouthful surprised with a decadent burst of fragrant liquor.

In addition to the new omakase options, HANAZEN has introduced a revamped à la carte menu for their outdoor bar setting, emphasising sharing dishes.

Japanese Oysters Platter 4/5

The Japanese Oysters Platter ($28) was prepared in varied ways with punchy dressings.

Amaebi Salad 4.2/5

While slightly on the pricey side, the Amaebi Salad ($24) was still a delightful and refreshing dish, featuring sweet amaebi, avocado, and various vegetables.

Hanazen’s Charcuterie Platter 4.2/5

The Hanazen’s Charcuterie Platter ($28) was a beautiful mix of sweet figs, foie gras, brioche toast, Iberico ham, cheese and more.

Braised Beef Short Ribs

Although I couldn't try the Braised Beef Short Ribs ($34), this won praise from my fellow diners, who were fans of the tender texture.

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.


HANAZEN
CHIJMES
#01-21/22
30 Victoria Street
Singapore 187996
Tel: +65 9820 2963
Instagram
Facebook
Nearest MRT: City Hall (EW, NS Line), Bras Basah (CC Line)

Opening Hours:
Tue-Sun: 6pm - 11pm
(Closed on Mon)

Direction:
1) Alight at City Hall MRT station. Take Exit A. Cut across Raffles City Shopping Centre to Bras Basah Road. At the junction of Bras Basah Road and North Bridge Road, cross the road to Chijmes. Journey time about 5 minutes. [Map]

2) Alight at Bras Basah MRT station. Take Exit A. Walk southwards towards Victoria Road. At the junction of Bras Basah Road and Victoria Road, cross the junction to Chijmes. Journey time about 5 minutes. [Map]

Little Farms Bistro @ Katong Point - Introduces Brand New Wood-fired Creations

Located at Katong Point, Little Farms Bistro introduces its brand-new wood-fired gastronomic creations. Head Chef Ming Earn curates a menu that celebrates the finest farm-fresh ingredients, emphasizing wood-fired grilled dishes featuring high-welfare meats from renowned brands, elevating dining with a harmonious fusion of flavours, from vibrant salads to satisfying mains, all prepared thoughtfully to deliver exceptional taste and nutritional value.

Kickstart the meal with thirst quenchers such as the Grapefruit & Hibiscus Lemonade ($8) and Orange & Lavender Earl Grey Iced Tea ($8). The latter stands out for its delicate fragrance of orange and lavender, a refreshing beverage for those who appreciate a touch of floral and citrus in their tea.

Prawn & Bourbon Bisque 4/5

The Prawn & Bourbon Bisque ($14) is a sumptuous soup offering a rich and creamy base infused with the essence of prawns. The addition of bourbon adds a unique depth and sophistication to the flavour profile, creating a harmonious blend of smoky and slightly sweet notes.

Cured Salmon Tartare 4.2/5

The Cured Salmon Tartare ($12) features finely chopped cured salmon, accompanied by grilled Wawa cabbage for a smoky dimension, creamy avocado wasabi for a touch of heat, and garnished with lumpfish roe, which adds briny notes that accentuate the flavours of the salmon.

Chermoule Braised Fable Mushroom 3.8/5

The Chermoule Braised Fable Mushroom ($24) features meaty Fable Mushrooms braised in a fragrant and slightly spicy Chermoula sauce. Accompanied by grilled aubergine, tangy tomato, and cauliflower rice, the dish offers a harmonious fusion of textures and flavours. It is served atop grilled pita bread, adding a delightful crunch and toasty aroma to the dish.

Thai Style Organic BBQ Chicken 4/5

The Thai Style Organic BBQ Chicken ($30) features organic BBQ chicken expertly grilled to perfection, achieving a juicy and tender texture. The grilling process imparts a smoky char and a mouthwatering barbecue flavour to the chicken, enhancing its natural juiciness. This Thai-inspired creation is accompanied by a refreshing scallion, pickled garlic salad, and a sweet-spicy Thai sauce, offering a harmonious blend of flavours and textures and giving the dish a distinct Thai flair.

Roaring Forties Lamb Cutlet 4.2/5

From the wood-fired grill, we tried the Roaring Forties Lamb Cutlet ($42/200g) served with mint sauce. The grilling process over the wood-fired grill imparts a delightful smokiness to the lamb, enhancing its overall flavour profile. The exterior achieves a beautiful char and slightly crispy texture, pleasingly contrasting the tender and succulent interior. The classic mint sauce adds a refreshing and herbal note, creating a harmonious balance of flavours.

Yakult Peach Mousse 4/5, Black Sesame Opera 3.5/5

For desserts, they have a selection of delectable choices, such as the Yakult Peach Mousse ($10), which features Yakult's refreshing, tangy taste paired with the sweetness and aroma of peaches. It is a harmonious and light dessert that perfectly balances fruity and creamy flavours, making it a delightful and refreshing conclusion to your meal. The Black Sesame Opera ($12) delivers a sophisticated blend of flavours. While it has a faint black sesame undertone, the predominant taste is that of nutty chocolate. It caters to chocolate lovers while offering a subtle nod to the unique taste of black sesame.

Photos and words by Crystal. A girl who likes to eat, photograph, and write about food, and dreams about travelling around the world one day. Note: This is an invited tasting.


Little Farms Bistro
Katong Point
451 Joo Chiat Road
#01-01
Singapore 427664
Facebook
Instagram
Website
Nearest MRT: Dakota (CC Line)

Opening Hours:
Mon: 8am - 930pm
Tue-Thu: 8am - 830pm
Fri: 8am - 9pm
Sat: 730am - 9pm
Sun: 730am - 830pm

Direction:
1) Alight at Dakota MRT station. Walk to bus stop at Block 99 (Stop ID 81181). Take bus number 16. Alight 4 stops later. Walk down Joo Chiat Road to destination. Journey time about 10 minutes. [Map]

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

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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
Instagram
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]