Mosella @ Pan Pacific Orchard - New Chic Restaurant at Pan Pacific Orchard Hotel

Nestled on the second floor of Pan Pacific Orchard in the heart of Orchard Road, Mosella is a culinary haven offering a fusion of Mediterranean and Peruvian-inspired cuisine. The restaurant boasts an enchanting setting perched over a waterfall and surrounded by lush foliage, providing a unique dining experience. Helmed by Executive Chef Pedro Samper, a San Sebastian native, the menu features a wide range of delectable dishes, from fresh ceviches to expertly prepared premium cuts grilled over a charcoal fire. Guests can choose from an à la carte menu or enjoy three-course set lunches and dinners, regularly updated to keep the experience fresh for returning patrons.

Salmon Tataki Tiradito 4.2/5

The Salmon Tataki Tiradito ($32) is a stunning dish that balances delicate and bold flavours. It features thinly sliced seared salmon, elevated by a vibrant mango salsa and burnt orange, which brings a sweet and citrusy touch to the plate. The dish is adorned with ikura, which offers bursts of briny and salty pops and finished with tahini, a creamy and nutty sauce that ties all the elements together.

Hamachi Tiradito 4/5

The Hamachi Tiradito ($36) combines fresh, thinly sliced Hamachi with a Mandarin Ponzu sauce that offers a zesty and slightly sweet contrast. The addition of truffle adds an earthy and luxurious note, while delicate garlic chips provide texture and a subtle savoury flavour. This dish represents a sophisticated blend of flavours and textures, showcasing Mosella's culinary creativity and commitment to using premium ingredients.

Gambas Al Ajillo 3.8/5

The Gambas Al Ajillo ($40) at Mosella is a classic Spanish dish featuring tender king prawns cooked to perfection in a fragrant garlic oil infused with a touch of chilli, adding pleasant heat to the dish. The use of garlic oil infuses the prawns with a rich and aromatic garlic flavour, enhancing the overall taste profile.

Black Cod 4.2/5

The Black Cod ($62) features a luxurious and buttery fish known for its fork-tender texture. It was expertly prepared to perfection, ensuring it practically melts in your mouth. The dish includes fresh green peas for a touch of sweetness, celeriac for an earthy note, and a zesty salsa verde that adds a vibrant note. The asparagus provides a crisp and fresh element to the plate.

Beef Tenderloin 4.2/5

The Beef Tenderloin ($48) is presented distinctively - served on two metal skewers. The beef is expertly roasted with a blend of aromatic spices, enhancing its flavour and tenderness. Accompanied by chilli oil and Anticucho sauce, a Peruvian-style marinade known for its bold and savoury character, the dish offers a harmonious balance of savoury and spicy flavours. The creamy potato puree adds a comforting element to the ensemble, complementing the beef's richness and spices. This dish is rich, flavourful, and a must-try for those seeking a satisfying and indulgent dining experience.

Japanese Sweet Corn 3.8/5

The Japanese Sweet Corn ($12) is a unique fusion of Japanese and Peruvian flavours. It features tender Japanese sweet corn generously drizzled with tangy lime miso butter for creaminess. The Aji Panca adds smokiness and mild heat, while togarashi provides a gentle kick of spiciness and a hint of umami. The dish offers a harmonious balance of sweet, tangy, smoky, and spicy flavours, showcasing the restaurant's culinary creativity and expertise.

Cacao 4/5

The Cacao ($22) is an interactive and delightful sweet treat. It features a Manjari chocolate tart with a rich cocoa filling encased in delicate pastry. The unique presentation lets you crack open the top part of the tart with a spoon, revealing a creamy hazelnut and caramel filling. This dessert offers a symphony of flavours, from deep chocolate to nuttiness and buttery sweetness, providing a memorable and indulgent way to end your meal at the restaurant.

Tarta de Queso 4.5/5

The Tarta de Ques ($24) features a creamy Burnt Basque Cheesecake, accompanied by apple for a fruity and slightly tart note, finished with a scoop of vanilla ice cream for sweetness. The combination of warm cheesecake and cold ice cream offers a delightful temperature contrast, providing a satisfying and memorable conclusion to our dining experience.

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.


Mosella
Pan Pacific Orchard
10 Claymore Road
Singapore 229540
Tel: +65 6991 6875
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Nearest MRT: Orchard (NS Line)

Opening Hours:
Breakfast (Daily): 630am - 1030am
Lunch (Daily): 12pm - 230pm
Dinner (Mon-Thu): 6pm - 10pm
Dinner (Fri-Sat, PH): 6pm - 1030pm

Direction:
1) Alight at Orchard MRT station. Take Exit 4. Walk towards Wheellock Place via ION. Exit Wheellock Place and turn left towards Liat Tower. Cross the road at the traffic light junction and turn left towards Royal Thai Embassy. Walk to Palais Renaissance which is right after Royal Thai Embassy. Cut through Palais Renaissance to the other side of the building. Pan Pacific Orchard is opposite the building. Journey time about 10 minutes. [Map]

2) Alight at Orchard MRT station. Take Exit 1. Walk towards Shaw House via underpass. At the road level, walk along Orchard Road towards Royal Thai Embassy direction. Walk to Palais Renaissance which is right after Royal Thai Embassy. Cut through Palais Renaissance to the other side of the building. Pan Pacific Orchard is right opposite the building. Journey time about 10 minutes. [Map]

Sakaba Igokochi @ NEWest - Transformation from Omakase to Izakaya Concept

Igokochi, nestled in NEWest, has recently undergone a captivating transformation. From its origins as an omakase restaurant, it now embraces the spirited essence of a Tokyo izakaya. Inspired by Shinjuku's bustling back alleys and hidden gems, Igokochi beckons with its izakaya-focused menu and bar.

Peperron Edamame 3/5

Takara MIO Sparkling Rose Sake Limited Edition 300ml

Before delving into the dining experience, we indulged in the Takara MIO Sparkling Rose Sake Limited Edition (300ml), served chilled. Accompanying this refreshing libation was the Peperron Edamame ($7). While the edamame pods were flavoured, the seasoning remained on the surface, sparing the prized beans inside.

Salmon Yukke-Style Carpaccio 4/5

The Salmon Yukke-Style Carpaccio ($13) graced our table next. Thick, luscious salmon slices bathed in a sweet and tangy chef's special sauce. Adorned with ikura, the pearls of umami goodness, it elevated the salmon's rich, fatty flavours.

Beef Tataki with Dashi Ponzu 3.8/5

Beef Tataki with Dashi Ponzu ($16) followed suit, showcasing thinly sliced, seared beef drizzled with a zesty dashi ponzu sauce. Adding green onions and fried garlic provided an aromatic and harmonious finish.

Kombu-marinated Chicken Thigh Steak 3.5/5

The Kombu-Marinated Chicken Thigh Steak ($15) showcased dry-aged chicken marinated in kombu before grilling. The result was a tender, moist, and intensely flavoured chicken. While the distinct chicken flavour might not suit every palate, it was a bold and unique creation.

Pressed Sushi 2.5/5

Despite its creative intent, the Pressed Sushi left us with mixed feelings. We opted for the Scallop Pressed Sushi ($22) adorned with ikura and green onions. Regrettably, the ratio of rice to scallop was skewed, overwhelming the delicate sashimi topping.

Japanese Style Grilled Apple 4/5

We savoured the Japanese Style Grilled Apple ($8), accompanied by red bean, mochi, and vanilla ice cream for dessert. This simple yet delightful dessert offered a sweet conclusion to our meal.

At Igokochi, the transformation from omakase to izakaya has brought forth a medley of flavours inspired by Tokyo's vibrant back alleys. While some dishes soared, others left room for further refinement, promising intriguing culinary journeys to come.

Note: This is an invited tasting.


Sakaba Igokochi
NEWest
1 West Coast Drive
#01-98/99
Singapore 128020
Tel: +65 6963 9430
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Nearest MRT: Clementi (EW Line)

Opening Hours:
Mon-Sat: 1130am - 11pm
(Closed on Sun)

Direction:
1) Alight at Clementi MRT station. Take Exit A. Walk to bus stop at Clementi MRT station (Stop ID 17171). Take bus 154 or 201. Alight 3 stops later. Walk to destination. Journey time about 10 minutes. [Map]

Morsels @ Dempsey Hill - Celebrates 10th Anniversary With A New Spring Menu

Morsels at Dempsey Hill celebrates its 10th anniversary with a renewed concept. Moving away from its small plates sharing menu concept, Morsels 2.0 offers a new fixed course tasting menu concept to showcase the season's best produces with Chef Petrina's fermented sauces.

Season Oyster 4.2/5

We had the 9-course Full Tasting Menu ($188++), starting with four snack items. Interestingly, Chef Petrina incorporates East and West influences into each snack. We kickstarted with the fresh Season Oyster (French + Japanese) paired with citron green tea kombucha vinaigrette and olive gel, brightening the taste profile of the shellfish.

Sanchoku Corned Beef Cream 4/5

Next is the Sanchoku Corned Beef Cream (British + Indian) that is presented in the form of a Pani Puri. The blended Sanchoku beef d-rump is mixed with crunchy cornichon stuffed inside a crispy pani puri shell. Bite into it and get an explosion of flavours.

Zucchini Pancake 4/5

The bite-size Zucchini Pancake (Korean + Spanish) coated in egg batter is pan-fried till golden brown and topped with ricotta cheese, red bell pepper and boquerones. I felt the soul of the dish come from the marinated anchovy fish, accentuating the whole dish.

Mushroom Garum Broth 3.8/5

Lastly is the Mushroom Garum Broth (Chinese + Indian), packed with the essence from the smoked willow tree mushrooms and blaze mushrooms, topped with burnt banana leaf oil. It even comes with a crispy light puffed pastry twist dusted with oregano, thyme and onion powder.

After the snacks, we had the bread course, in which a warm and fluffy Brioche is served together with seaweed herb butter.

Cured Stolt Farm Turbot Carpaccio 4.2/5

We moved on to the entree, starting with the Cured Stolt Farm Turbot Carpaccio. The sustainably sourced turbot is aged for 3-5 days, then thinly sliced and dressed in smoked zucchini dashi to enjoy the turbot. It is paired with crunchy ice plant, cucumber and crispy rice puff for texture, enhanced with 8 Gems caviar for popping brininess.

Toriyama A4 Japanese Wagyu Eye Round Tataki 4.2/5

Next is the Toriyama A4 Japanese Wagyu Eye Round Tataki paired with a spring salad. The wagyu eye round is cured overnight in Morsels's two years old corn miso and finished in the hibachi for a pleasant smokiness while retaining the tender and juiciness. Round up the enjoyment with the thick creamy sabayon and cured eye yolk.

Chinese Celery Tortellini 4/5

Another beautiful dish is the Chinese Celery Tortellini. The delectable texture of the pasta dough is stuffed with wild mushrooms and potato duxelles, served in a vibrant green pea sauce and preserved lemon foam. Lastly, the morsel is topped with charred fermented asparagus for texture.

Jeju Abalone & Sakura Chicken 3/5

The Jeju Abalone & Sakura Chicken is a rice dish. The bouncy abalone and tender chicken rested on a bed of multigrain risotto flavoured with Morsels's four year old doenjiang. I enjoyed the risotto texture comprising Koshihikari Japanese rice, Calrose Californian short grain rice, Cambodian brown rice, and barley. It felt like travelling to Jeju island with the beetroot stock surrounding the dish, poured at the tableside. However, there was a lack of sharpness in the flavour, and it was too earthy for my preference.

Fjord Trout 4/5

Still from the ocean, we had the Fjord Trout that is lightly cured and smoked, complemented by a delicious soy dashi stock, rhubarb compote and edamame cereal. Though cooked using Western techniques, each bite has flavours resembling our local fish soup.

Primrose Farm Pork Tenderloin 4.2/5

I have already lost count of the number of dishes I had, and we are just moving to the mains. For mains, there is a choice of Primrose Farm Pork Tenderloin or Rougie Magret Duck. The sous vide Primrose Farm Pork Tenderloin was tender and succulent, enlivened by the accompanying kumquat red pepper kosho. The other components on the plate are potato pave and grilled baby gem.

Rougie Margret Duck 4.2/5

The other main is the Rougie Margret Duck presented in Western and Asian styles. The grilled duck breast grilled and glazed with ume bbq sauce is tender and comes with a hint of smokiness and sweetness. For the Asian style, it is served as a Japanese duck tsukune.

Palate Cleanser

After all the savoury dishes, we had a cup of refreshing beverage comprising a mixture of lemongrass, pear juice and yuzu juice as a palate cleanser.

Apple 4/5

Moving to desserts, we started with the Rice Whipped Panna Cotta, which is topped with sago and diced apple. The dessert, served chilled with shiso granita and apple lemon balm kombucha, provided the acidity for a light and refreshing finish.

Ang Butter 3.8/5

Morsels's version of Any Butter comes in the form of a polenta cake crowned with Amalfi lemon cream, sitting atop a bed of sweet red bean paste, paired with rosemary namelaka and kinako sable. It is richer in flavour than the first dessert, but the combination worked beautifully.

Petit Fours

Wrapping up the 9-course meal is the Petit Fours comprising of choux, nougat, and pear sour cherry pate de fruit.

Note: This is an invited tasting


Morsels
25 Dempsey Road
#01-04
Singapore 249670
Tel: +65 62663822
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Nearest MRT: Napier (TE Line)

Opening Hours:
Tue-Sat: 12pm - 3pm, 6pm - 10pm
Sun: 1130am - 3pm
(Closed on Sun dinner and Mon Full Day)

Direction: 
1) Alight at Napier MRT station. Take Exit 2. Walk to bus stop at Opposite Botanic Gardens (Stop ID 13011). Take bus number 7, 75, 77, 105, 106, 123 and 174. Alight 2 stops later. Take the flight of stairs up to Dempsey Hill. At Dempsey Road, turn left and walk to the open-air carpark in front of block 25. Walk to destination. Journey time about 8 minutes. [Map]

Wagatomo @ Guoco Tower - Chef Tomoyuki Welcomes The Arrival Of Spring With A Refreshed Omakase Menu

Wagatomo at Guoco Tower is considered Chef Tomoyuki Kiga's new home following the opening of his butchery and sando shop - Gyu San. It is where Chef Tomoyuki pushes boundaries to create his version of modern Japanese cuisine, drawing inspiration from his past experiences with food and culture gathered over the years. Experience the arrival of spring with a refreshed omakase menu here at Wagatomo with the new line-up of seven courses that features Spring ingredients, which are all about lighter flavours and fresher profiles.

Maguro & Green Pea Tartlets 3.5/5

The Spring Menu starts with Maguro & Green Pea Tartlets, with the tartlet base inspired by Kuey Pie Tie. Serving up two very contrasting profiles to tease your taste buds. One is a topping of spicy tuna sashimi spiced with togarashi aioli that brought a tinge of fiery kick. The other is a Japanese interpretation of the French Petit Pois, topped with sweet and crunchy green peas nested in a mashed green pea base.

Tomato 3 Ways 4.5/5

The 2nd course celebrates the humble tomato - Tomato 3 Ways, made with Tomato Houjicha Consommé, Tomato Jelly, and Marinated Tomatoes. A mix of French tomatoes marinated in tangy amazu and cubed tomato jelly made from tomato water was served chilled with a tomato consommé. The tomato jelly didn't provide much flavour, but I liked the contrasting texture they gave to the dish. Sweet, savoury and tangy, it was a stellar example of a dish celebrating the beauty of a single ingredient.

Maguro Tataki 3/5

The next course Maguro Tataki follows a similar flavour profile - Tataki in a sauce of vinegar, soy and sugar, garnished with Pickled Ginger Flower, Negi and garlic chips. While the flavours were pleasing, I would prefer a creamier dressing for the lean maguro.

Haru Kakiage 4.8/5

Next is Haru Kakiage, which is served with a tentsuyu sauce and a yummy batter of Bamboo shoots, Asparagus, Onion, Burdock and Prawn Tempura. Concocted with dashi, mirin and soy, the sauce delivered an umami punch to the light batter. I love the chewy texture and crunch lent by the various ingredients.

Saba Shio Yaki 4.5/5

Following is an individual portion of Saba Shio Yaki. Such tasty fish needs no seasoning, only some sea salt to bring out its sweetness. The grilled Japanese saba mackerel from Fukuoka is served with grated daikon with yuzu zest to cut the fatty flavour of the fish. The crisp skin that had been slightly seasoned with a sprinkle of coarse sea salt was delicious, with the flesh being firm and rich in taste.

Beef & Negi 4.5/5

The Main showcases Wagatomo's signature beef Kamichiku 4% Miracle Gyu - Beef & Negi. The Kamichiku 4% Miracle Gyu chuck roll is grilled using an open grill fired by binchotan charcoal and oakwood, with the right doneness to render the marbled fat. The sweetness of the caramelised negi in brown butter and the savoury potato puree complement the robust meat well, with all flavours welded together harmoniously.

Baked Ringo 4/5

The omakase ends with a divine Baked Ringo - Chef Tomoyuki reimagines an apple pie. Here we get an apple pie chutney encased in a baked apple, topped with refreshing green apple sorbet, alongside a cap of dehydrated apple with apple gel dollops.

The Spring 2023 Omakase menu will be available from 6 March 2023 onwards and is priced at $96 per person, with a minimum of two pax to share required.

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.


Wagatomo
Guoco Tower
5 Wallich Street
#01-12
Singapore 078883
Tel: +65 83136622
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Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:
Mon-Sat: 1130 am - 230pm, 530pm - 1030pm
(Closed on Sun)

Direction:
1) Alight at Tanjong Pagar MRT station. Take Exit A or B. Walk to Guoco Tower. Walk to the open air square. Journey time about 3 minutes. [Map]

Beast Restaurant and Bar @ Duxton Hill - Savour The Art Of Steak At Beast Duxton

Inspired by North America steakhouses, Beast Restaurant and Bar, located at Duxton Hill, combines a modern steakhouse with chic bar vibes. Setting into the restaurant, you are first greeted by the bar. Then, stepping behind the curtain separating the bar and dining area, diners transform into an intimate dining room with exposed brick walls and leather banquettes.

The kitchen is helmed by Chef Muhamad, formerly from Santi Marina Bay Sands, Bam!, Gaig Singapore, and Park Grill in Kuala Lumpur. The food is centred around a specially designed grill and a special mix of Binchotan Charcoal, oak wood and lychee wood.

Live Pacific Oysters 4.5/5

We started our dinner with some Live Pacific Oysters ($38/ $72) that were freshly shucked, fresh and briny. The pairing of ponzu, kimchi and avruga caviar brightened the enjoyment.

Smoked Tuna Tataki 4/5

The other starter we had was the Smoked Tuna Tataki ($32). The smoked tuna, foie gras and terrine are layered like fallen domino blocks, paired with Aji Amarillo and hazelnut. It has a delightfully fruity sweetness from the Aji Amarillo, while the foie gras gives an extra soothing creaminess.

Grilled Bone Marrow 4.2/5

To go with our mains, we ordered a couple of sides to go along. First, we had the Grilled Bone Marrow ($22/2pc). It smelled so good that we started on it before the mains arrived. I love the sweetness from wine-braised caramelized onion and bacon bits that accentuated the taste profile.

Creamy Spinach 4.5

I decided to get some vegetables to our diet, so I went for the Creamy Spinach ($14), which consists of feta cheese and raisins. It is one of my favourite side dishes for any steakhouse.

Sanchoku MB7 Australian Grained Fed Wagyu Picanha 4.8/5

Unique at Beast is the extensive range of different cuts of meat ranging from Sanchoku Australian Grain Fed Wagyu Picanha ($68, 300g), Margaret River Australian Wagyu Tenderloin ($58, 180g) to Miyazaki Japanese A5 Wagyu Ribeye ($108, 200g). We had the Sanchoku MB7 Australian Grained Fed Wagyu Picanha cooked to medium pink. The priced cut with its beautiful marbling is tender and juicy. The beef is so flavourful on its own that no extra seasoning or sauces are needed.

Chilean Sea Bass 4.2/5

There are other protein choices for those who don't eat beef, such as the Chilean Sea Bass ($42). The moist fish is grilled to perfection, floating on a bed of green lentils and sake foam.

Earl Grey Tea Flan

Not to be missed are their desserts too. I definitely recommend you to save some space for the them. We had the Earl Grey Tea Flan ($14) and 72% Chocolate Cake ($16). The Earl Grey Tea Flan made from goats milk is light, but well-flavoured for a tealific finishing, paired with Madagascar vanilla ice cream.

72% Chocolate Cake 4.2/5

For the sweet tooth that prefers something richer and more intense, the 72% Chocolate Cake is a good choice. The chocolate is moist and soft, like tiramisu's texture, paired with salted caramel ice cream.

As the saying goes, never judge a book by its cover, don't be misled by the front of the restaurant thinking it is a drinking hole. The food here impressed me. It's one of those restaurants that I made a mental note to return or if my friend asked me for a recommendation.

Note: This is an invited tasting.


Beast Restaurant and Bar
10 Duxton Hill
Singapore 089594
Tel: +65 97822661
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Nearest MRT: Tanjong Pagar (EW Line), Maxwell (TE Line)

Opening Hours:
Tue-Sun: 5pm - 12midnight
(Closed on Mon)

Direction:
1) Alight at Tanjong Pagar MRT station. Take Exit A. Walk to Orchid Hotel. At Orchid Hotel turn right onto Tanjong Pagar Road. Cross the road to the opposite side of Tanjong Pagar Road. Walk along Tanjong Pagar Road to Duxton Hill. Turn left onto Duxton Hill and then turn right on Duxton Road. Journey time about 15 mins. [Map]

2) Alight at Maxwell MRT station. Take Exit 3. Turn righ and walk to Neil Road. Cross Neil Road. Walk to Duxton Road. Turn right onto Duxton Hill. Walk to destination. Journey time about 3 minutes. [Map]