Monday, December 17, 2018

The Mast’ of Mozzarella & Co @ Frasers Tower - Enjoy Mozzarella Freshly Made Daily By The Cheese Master


Launched in Rome in 2015, The Mast’ of Mozzarella & Co has recently opened its first Southeast Asian outpost right here in Singapore at Frasers Tower. In Southern Italian dialect, The Mast’ means cheese master, it is a mozzarella bar and restaurant that houses a delicatessen, osteria, bar and its very own onsite cheese production laboratory! Producing fresh mozzarella, burrata and stracciatella on site daily, all that go the dishes on your table, and if those are not enough, you could always buy them over the counter for takeaway.

Di Bufala 4/5

The menu features a spread of antipasti, salads, homemade pastas, pinse and more to highlight the best of their cheese. What would be one of the best preludes to your experience at The Mast is the Di Bufala ($28) that offers Burrata, Mozzarella and Special Burrata. What first came to us looking like freshly steamed baos, the burrata soon unraveled the pillowy and creamy Stracciatella as we sliced them open. The special burrata is mixed with gorgonzola, an extra depth of flavour which I appreciate even more, given its soft and milky profile. What was equally mesmerizing was the crisp Schiacciata Bread that came smelling of fresh herbs, meant to deliver the cheeses into our senses.

Crostini E Fungi 3.5/5

Their Stracciatella is so fresh, creamy but light at the same time, with it as a base or topping, it can basically wipe out all the fattening creams and mayonnaise from your kitchen. Crostini E Fungi ($16) is easily one of many's favourites, with doses of savouriness and textural contrast from the crunchy Altamura toast to bring out the subtle Stracciatella. But I wish there were a dollop more of the creamy Stracciatella to even out spread across the crostini.

Bigoli 3.8/5

So I got my wish in the homemade Bigoli, tossed simply in in-house tomato Sauce, basil, and a dollop of Stracciatella. This is my favourite pairing in fact, marrying tangy, savoury tomato sauce with the Stracciatella, perhaps much like how you may like salsa and sour cream on your nachos. Hence, I would suggest not to mix all together so as to allow the magic to work in your mouth instead.

Le Schiacciate 3/5

A couple of Rome specialties that you might be keen is the Le Schiacciate, a traditional Roman stuffed bread and Roman flat breads Pinse (akin to pizza). What's good for a light lunch is Mortadella ($18), a Rome version of Ham & Cheese, and a more refined one with mortadella, stracciatella and truffle.

Salmone Scozzese E Zucchine Pinse 3/5

But if you are here to enjoy their cheese and wine with friends, Pinse will be more ideal. We tried Salmone Scozzese E Zucchine Pinse ($18-$22), topped with buffalo mozzarella, smoked salmon, zucchini. The bread and cheese were good, no doubt but after a while, I craved for something much heartier. Even more Zucchini may help.

Campano Burger 3/5

We did have something heavier which was the Campano Burger ($22) - Black Angus patty with Buffalo Mozzarella. The patty was juicy and flavourful. I like the choice of bun too. It was airy with a good crust. However, the dish doesn't quite work in the sense that as a burger, it needs a sharper cheese for a bigger taste profile and for the cheese, it got lost within the burger.

Verdure Grigliate

We also had a round of their Verdure Grigliate which can be bought off the shelves as well - Zucchini, Tomatoes, Artichoke, Aubergine, Mushrooms. Unlike some other brands which the preserved vegetables are slightly towards the vinegary side, these managed to retain quite a bit of their natural taste, in particular the grilled aubergine and mushrooms.

Zuccotto Amerena 3.5/5, Tartufo Bianco 3.5/5

For desserts, I was anticipating for something creative made out of their cheeses. Though that was not fulfilled, the non-cheese desserts were quite satisfying. We had Zuccotto Amerena, a frozen sponge cake with black cherry and vanilla sauce, as well as the Tartufo Bianco, a tartufo sabayon with coffee ice cream and meringue. The first was refreshing with tart cherry, and the latter was pleasing like Tiramisu. Still, nothing would beat if a cheese dessert was served!


If you are lucky enough, you will catch them in action making the cheeses. All menu items together with 125g portions of homemade mozzarella, stracciatella and burrata are available for takeaway.

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.

The Mast’ of Mozzarella & Co
Frasers Tower
182 Cecil Street
Singapore 069547
Tel: +65 65138010
Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:
Mon-Sat: 10am - 10pm
(Closed on Sun & PH)

1) Alight at Tanjong Pagar MRT station. Take Exit G. Walk to destination. Journey time about 5 minutes. [Map]

Sunday, December 16, 2018

Folklore @ Destination Singapore - Have A Jolly Heritage Eurasian Christmas At Folklore


For the festive season from 14 to 31 December 2018, Folklore will be introducing lesser known heritage dishes from Chef Damian's grandfather's repertoire, as well as well received festive dishes from past celebratory menus.

Dry Curry Mutton 4/5

I have a weak spot for curry mutton and I love the rendition of the Dry Curry Mutton ($42) prepared Indian-style at Folklore. Cooked in a blend of dry and wet spices, the meat though a bit tough, is well infused with the spices' aroma. It's hard not to ask for a plate of steamed rice to soak up that delicious gravy.

White Debal 4/5

The Whit Debal ($42) is Chef Damian's family rendition of the curry devil, traditionally served on boxing day which are cooked with the leftover meat and vegetables. Over at Folklore, the white debal comes with tender chicken pieces and housemade achar cooked in rempah, vinegar and mustard seeds.
Feng 4.5/5

Making a come back on the festive menu is Feng ($30). It is a traditional European curry dish created during the sea expedition days of the Portuguese, which is original known as Sarpotel in Goa. The dish is further localised as it travelled south towards Malacca. Requiring 2 days to prepared and cok the dish, Feng is assortment of pig's offal cooked in a blend of 18 spices. It may sounds acquire for some diners but this is absolutely delicious. Unknowingly I was going back for more, having it like a snack.

Beef Brisket Semur 4/5

The Beef Brisket Semur ($28) is another beautiful dish with fall of the bone meat in a rich and flavourful stew. I simply ditched my table etiquette and pick the bone up for a finger licking good meal.

Vindaloo 4.8/5

The Vindaloo ($35) is a dish originated from Goa. Chef Damian replaces the pork ribs with bone-in pork chops, just like how his grandfather did it. The pork chop is rubbed with cumin and mustard seeds and set aside to dry. It is then cooked in a blend of vinegar, garlic, ginger, tumeric, dry chillies and brandy. This is the best pork chop I have eaten and definitely the favourite among the group.

Bolu Cocu 3.5/5

The Bolu Cocu ($8 per slice) is a rare Eurasian dessert. It is a traditional coconut cake made in a brass mold. No oil or butter is used, the oil is from the coconut itself. I find the texture quite similar to the Chinese "Huat Kueh'.

Sugee Cake 3.8/5

Last but not least we end our meal with the Sugee Cake ($10 for 3pc). The buttery and nutty cake comes with a hint of brandy sweetness which is brushed onto the cake, everyday for a week. Having tried Lynnette's Seah's sugee cake, Chef Damian's version is still not moist enough compared to hers.

Folklore's Christmas menu will be available for lunch and dinner from 14 December to 31 December. Festive meal takeaways are available with an advance booking of 5 working days (last day to order is 25 December). Takeaways are available for all items except Eurasian Christmas Pie and Bolu Cocu.

Note: This is an invited tasting.

Destination Singapore Beach Road
(Beside Golden Mile Complex)
700 Beach Road
Level 2
Singapore 199598
Tel: +65 66792900
Nearest MRT: Nicoll Highway (CC Line)

Opening Hours:
Daily: 12pm - 230pm, 6pm - 930pm

1) Alight at Nicoll Highway MRT station. Take Exit A. Take the overhead bridge to Beach Road. Turn right onto Beach Road.Walk to destination. Journey time about 8 minutes. [Map]


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