Humpback @ Bukit Pasoh

When a restaurant offers us good food, we wish it can be there all the time - breakfast, lunch, dinner and the in between.After much demand, Humpback at Bukit Pasoh has decided to open their doors on Sunday, offering their customers a wholesome brunch menu.

Tarragon & Bergamot Sling 4/5

It is a Sunday!You should give yourself a treat before the start of another week. That seems to be the vibe emitted here, and you could probably feel it across the street. Hence, do start your brunch with a refreshing cocktail to wake up your sluggish palate. From the extensive drink menu, I had Tarragon & Bergamot Sling ($17), which was a great recommendation by the bartender for something that isn't too sweet.It was herbaceous, lined with a citrus edge.

Oyster

Seafood Tower 2 Tier 4/5

The Oysters ($2-$3 each)here are so plump and juicy, that for one moment, I thought they were still alive. From USA, they have hama hama,blue pool, eld inlet. If you order their Seafood Tower 2 Tier (chef's choice $190), these selections will be included as well. Our upper tier consist scallops, lobsters, prawns and tuna tartar, which was my favourite. Just a light dip into their homemade salsa is all you need to savour their freshness.

Deviled Eggs 2.8/5

Pace yourself by starting off with some Snacks. We had Deviled eggs ($6), which is made offish mousse, luxuriated with ikura roe that gives it the burst of zest. However, perhaps you might want to save the 'egg' space for the main egg dishes.

Lettuce 3.5/5

If you think having greens here are boring, you are dead wrong. At least to me, their green dishes are what I find most memorable, apart from theirFried Egg.

From their Garden came Lettuce ($12), Buratta ($13),and Brussel Sprouts ($12), named after the respective star of each dish. A deviation from your usual caesar salad, the Lettuce is accompanied with pickled celery for an extra zest, together with dehydrated wild rice, which replaces the usual croutons. Brilliant choice of ingredients.

Buratta 3.5/5

Their Buratta was also given a slight twist. The buratta was fresh, apparent from the pillowy, soft and stringy curbs pulled from its pouch. The grilled-to-perfection tomatoes burst into juice when I poked my fork into it. Slightly tangy, which pairs well with this mildly flavoured cheese. What could be lacking perhaps it's that crunch and edge that I was looking out for.

Brussel Sprouts 4.2/5

Their Brussel Sprouts was plated like a garden of its own. Grilled to slightly charred, its smokey taste was enhanced by the chipotle sauce. At some point it tasted bitter, but that was countered by the tiniest ingredient amongst them - the raisins. I'm impressed with such a thought through selection of ingredients in their salads.

Fried Egg 4.5/5

If you can only choose one dish from Egg, Fried Egg ($14) with orzo and tete de moine it is.The orzo was done al dente, and together they formed a velvety texture. Hidden amongst the tiny pasta were some chewy octopus cubes, which I thought was the secret to its tastiness. Tete de moine was used, which I was pleasantly surprised. A delicate flavoured swiss cheese, pared into the shape of delicate rosettes with a Girolle when I first witnessed it at Sprigs. Not forgetting the egg with yolk oozing into the orzo,this dish is full of tiny surprises that you really must experience it yourself.

Egg Benedict 3.5/5

Something more conventional will be Egg Benedict ($12 for a egg/ $20 for 2 eggs), but theirs is with crab and avocado. Beautiful poached eggs with torched hollandaise sauce atop, egg ben's fans would love this. What fell short of my expectations was the crab mixture, which was a tad too creamy and salty for me.

Lobster Roll 3.5/5

From their Seafood section, we had a tough time choosing.  Lobster roll ($39) is the hot favourites.  Bouncy lobster meat with tobiko pickle wrapped with toasted butter bun, I'm pretty sure this is on par with that from lobster bars.

Hamachi 4/5

Hamachi ($18) is like an in-between appetiser. Fatty and firm, tiger's milk which was citrus based, was the ideal complement.  Accompanied by sweet potato and horseradish, you will get a bit of sweetness, tanginess, along with some crunch in every mouthful.

Semifreddo and Valrhona Chocolate Mousse 

If you still ain't satisfied, there are 2 meat dishes - Fried buttermilk Chicken and Pork Ribs. However, I decided to save some space for their desserts - Semifreddo and Valrhona Chocolate Mousse ($10 each). I very much prefer the first as the chocolate mousse is too rich for my liking. Semifreddo is made of passionfruit, which is sweet and tangy, making it just right to end off the afternoon. There are macadamia nut, crumble for the extra crunch, but what really delighted everyone of us is that sprinkle of seasalt on top. Yes, it is that sweet and savoury note that pleases my taste buds.

Too much indulgence is sinful, but on a Sunday morning, there is always a reason to. And Humpback just made that legit.

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.


Humpback
18/20 Bukit Pasoh Road
Singapore 089834
Tel: +65 67504461
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Nearest MRT: Outram Park (EW Line, NE Line)

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

Direction:
1) Alight at Outram Park MRT station. Take Exit H. Turn left onto Teo Hong Road. At the end of Teo Hong Road turn left and continue on Bukit Pasoh Road. Walk to destination. Journey time about 5 minutes. [Map]

Meta @ Keong Saik Road

A new kid in the block at Keong Saik Road is Meta offering contemporary Asian dishes. At the restaurant, traditional dishes and flavours are given a new interpretation and creation with a modern twist. Helming the kitchen is Chef Sun Kim who has worked in Tesuya, Sydney and Waku Ghin, Singapore. The menu at Meta is kept simple with 3 tasting menus. It comes with a 5 and 8 course tasting menus, and a 5 course vegetarian tasting menu.

Amuse Bouche 4/5

The 8 course menu ($128++) started with the Amuse Bouche that gives a glimpse of the culinary direction of the restaurant. The Grilled Asparagus is topped with quinoa and sweetened with miso. Accompanying it is 2 thin crackling rice cracker with garlic aioli and squid powder. The play of textures and flavours are very pleasing to the palate.

Oyster 4/5

Freshly shucked Oyster is norm but pairing with lemon and ginger dressing with bursts of pomelo pulps. The tangy and sweetness complemented the oyster instead of overpowering it. A refreshing way to enjoy oyster.

Amaebi 4/5

The Amaebi, a Japanese Sweet Shrimp is served in two ways. First the deshelled prawn is served sashimi style with dashi jelly, trout roe, beetroot stem and carrot. Second the prawn head is given an aromatic smokey charred which is to be eaten last. I would advised cautious in eating as not to get cut by the shards.  The dashi jelly is the highlight for me, is like substituting the dipping sauce for sashimi.

Wagyu Beef Tartare 4.5/5

Most of us have probably tried beef tartare and it is usually served with a raw egg yolk to mix it up with the raw beef before consumption. At Meta, the Wagyu Beef Tartare has more textural enjoyment with the used of pear kimchi strips and rice crackers. The raw egg is also given a modern twist, replaced with the egg jelly. This interpretation has lifted the boring beef tartare dish to a new level.

Hokkaido Scallops 3/5

The Hokkaido Scallops comes with shaved bottarga, sweet korean miso, endive and squid ink cracker. The flavour of the dish unfortunately was pale in comparison to its beautiful presentation. It felt like the plump scallop is still hidden in its shell and not making friends with the rest of the ingredients. It somehow lacked the harmony for the dish to shout out.

John Dory/ Sea Bass 4.5/5

Moving on to the fish dish, I have the Sea Bass instead of John Dory. This is subject to the catch of the day itself. The sea bass was cooked beautifully with a layer of crispy skin, providing a delightful contrast to the moist white fish meat. The clear clam broth and basil oil further accentuated the flavours, wrapping up with fregula for a comforting satisfaction.

Slow Cooked Grass Fed Beef Short Rib 3.5/5

I love my meat but I have to say the Slow Cooked Grass Fed Beef Short Rib served with parsnip and oyster mushroom did not quiet manage to excite me. The meat was cooked to tender consistency but it lacked the punch in flavour that you get from the grill.

Blood Orange Cheese Cake 4.2/5

No matter how I look at it, I am not able to tell it is a Blood Orange Cheese Cake. That is what Pastry Chef Tammy Mah is all about with a skill which fit to the whole concept of the restaurant to create dessert with a modern twist. The deconstructed cheese cake is is made up of a citrus gel sphere encasing the citrus cheesecake and a dark chocolate shell with a blood orange liquid center.

White Chocolate Wasabi Cream with Sesame Sponge and Yogurt 4/5

Another interesting creation on the dessert is the White Chocolate Wasabi Cream with Sesame Sponge and Yogurt. The standout for me in the refreshing dessert is the unique wasabi spiked white chocolate cream. A familiar ingredient that is usually paired with sushi or sashimi but now being used in dessert dish.

The Rock

A fun dessert on the menu is The Rock. The espresso meringue is made of nitrogen. Diner is suppose to pop the whole thing into the mouth, and exhale! Cold nitrogen fume will breathe out of the nostril as the aromatic espresso slowing settled down on the surface of the tongue, waking up the senses. A fun dessert indeed but this is not something new to me.

Meta definitely is one of the restaurants to watch this year. The exquisite dishes definitely impressed but it falls short of wowing me. Saying that, I like Chef Sun Kim's culinary philosophy of  modern Asian interpretation playing with different textures.


Meta
9 Keong Saik Road
Singapore 089117
Tel: +65 65130898
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Nearest MRT: Outram (EW Line, NE Line)

Opening Hours:
Mon-Sat: 530pm - 12midnight
(Closed on Sun)

Direction:
1) Alight at Outram Park MRT station. Take Exit H. Walk straight down New Bridge Road. Turn right onto Kreta Ayer Road. Turn right again onto Keong Saik Road. Walk down Keong Saik Road. Walk to destination. Journey time about 10 minutes. [Map]

Xin Cuisine Chinese New Year 2016 @ Holiday Inn Atrium

Xin Cuisine at Holiday Inn Atrium welcomes the year of the monkey with a number of prosperity and reunion set menus, specialty curated by the team of master chefs to celebrate the joyous Lunar New Year. Tossing to an abundance and prosperity year, we have the Yusheng with Salmon, Bamboo Clam and Champagne Dressing.

Festive Dim Sum 4/5

If you do not know, Xin Cuisine serves dim sum on their menu too. In conjunction with the Lunar New Year, we tried the Festive Dim Sum for a glimpse of their delectable offering. On the platter we have the Steamed Xiao Long Bao with Crab Meat, Pan Fried Yam and Pumpkin Cake, Steamed Seafood Dumpling with Cordyceps and Deep Fried Mussel Stuffed with Shrimp Paste. The quintessential dim sum will delight every diners.

Xin's Traditional Pen Cai 4/5

A tradition during Lunar New Year feast is the luxurious Xin's Traditional Pen Cai that is filled to the brim with abalone, prawn, oyster, pork belly, roasted duck etc. For those that wants to impress their guests or family members, this is also available for takeaway during the festive period.

Braised Vermicelli with Crab, Ginger and Onion 3.5/5

A new creation for the Lunar New Year menu at Xin Cuisine is the Braised Vermicelli with Crab, Ginger and Onion. While it was an enjoyable dish with plump and juicy crab meat, the vermicelli lacked the essence of the crustacean.

Wok Fried Glutinous Rice with Preserved Meat 3.5/5

Rice is an essential part of a meal in Asia and it is even more fitting to celebrate the festive season with the Wok Fried Glutinous Rice with Preserved Meat. The glittering rice grains are infused with the wok hei aroma, with the flavour further accentuated by the preserved meat.

Xin's Traditional Nian Gao, Double Boiled Snow Pear 4/5

Wrapping up our dinner is the Xin's Traditional Nian Gao and Double Boiled Snow Pear with Osmanthus and Snow Fungus. My favourite is the double boiled snow pear with osmanthus and snow fungus. It is a light and refreshing dessert after the sumptuous meal.

For more information of Xin Cuisine's festive menus and takeaways, kindly refer to the website for more details.


Xin Cuisine
Holiday Inn Atrium
317 Outram Road
Singapore 169075
Tel: +65 67317173
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Nearest MRT: Tiong Bahru (EW Line)

Opening Hours:
Daily 12pm - 230pm, 630pm - 1030pm

Direction:
1) Alight at Tiong Bahru MRT station. Take Exit B. Walk to bus stop at Tiong Bahru MRT station (Stop ID 10169). Take bus number 123. Alight 4 stops later. Cross the road. Walk to destination. Journey time about 12 minutes.  [Map]

An An Vietnamese Street Kitchen @ Pasarbella Suntec City

Visited the new Pasarbella at Suntec City a few weeks ago, and this particular stall at one corner caught my eyes. Perhaps it's the yellow hue and the lit signage - An An, with the symbolic Red Star in between. What an eye catching and graphic design for a Vietnamese concept.  It was to my surprise when I found out that this is the latest concept from Madam Saigon. Back when Vietnamese cuisine was considered pretty novel more than a decade ago, Madam Saigon has already established its name at Liang Seah Street. They gave me my first taste of Vietnamese cuisine too.

The profile of Liang Seah Street has changed over the years (not in a pretty way, sadly), and they have decided to make Millenia Walk their second home. The owner definitely has a strong business acumen. Knowing that the market is ever changing and getting more challenging, one got to evolve and craft new concepts to stay afloat of the competition. An An was hence born, a Vietnamese concept with a hip factor, to draw the younger crowd with improved recipes.

Mango Salad 3.8/5

Mango Salad ($6.50). One of my favourite appetiser, I have this almost everyday whenever I visit Thailand. I find this Vietnamese style of Mango Salad much more refreshing, without the use of the Thai sauces. However, I would appreciate if the portion could be much bigger.

Prawn Rolls 3/5 and Fried Spring Rolls 2.8/5

Prawn Rolls ( $7.50 for 2) and Fried Spring Rolls ($6.50 for 2). Please don't mistaken the lettuce and carrots as simply part of the plating. I was told that the Vietnamese way to eat the fried spring rolls is to eat it wrapped with the lettuce. That reminds me of how my dad used to wrap his favourite ngoh hiang. The crisp and sharpness of the lettuce cuts away the greasiness. The carrots are pickled in house, hence please try to finish all up if you can. I prefer the prawn rolls though, which is more refreshing. The fried version is kinda skinny and dry.

Special Beef Pho 3.5/5

Moving on to their mains, their Special Beef Pho ($9.90) is hearty, with slices of beef and beef balls.  Though the beef balls ain't made in house, they were produced using An An's recipe. The broth is light, comforting and not too sweet. Before you start tucking in, don't forget that squeeze of lime!

Vermicelli with Chicken 4/5

What I want to find more exceptional from An An, is their Vermicelli with Chicken ($9.90). The chicken has a nicely charred skin, flavoured with lemon grass. Loaded with pickled carrots, lettuce and cucumber, this makes a real good summer salad. The fried shallots crisp, an essential condiment of Vietnam, together with their home roasted peanuts add another dimension to this dish. As 'clean' as it may look, it's packed with textures and flavours. I would definitely be back to try the beef version.

A trip to Vietnam and you will find that the food tastes different from what we have gotten here. Afterall our taste buds are raised differently, hence tweaks to the original recipes is necessary.  Luckily, their Head Chef is one stubborn guy who will go all out to make sure that the essence must not be lost. Honest food, this is what you will get from An An.

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.



An An Vietnamese Street Kitchen
Pasarbella Suntec City
3 Temasek Boulevard
(North Wing)
#01-455
Singapore 038983
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Nearest MRT: Promenade (CC Line), Esplanade (CC Line)

Opening Hours:
Daily: 11am - 10pm

Direction:
1) Alight at Promenade MRT station. Take Exit C. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Esplanade MRT station. Take Exit A. Walk to destination. Journey time about 5 minutes. [Map]

Bukit Purmei Lor Mee @ West Coast Drive

Great news for fans of Bukit Purmei Lor Mee! It is back at a new location in a coffeeshop at block 501 West Coast Drive. After suffering from a heart attack, uncle Zhang has closed his original stall at bukit purmei about a year ago. With the advice from the doctor to look after his frail body, uncle Zhang no more cooks the noodles but he is still the person behind the scene preparing the ingredients and the "lor" sauce every morning. At the front of the stall is his wife cooking the lor mee and niece completing the finishing touch of the lor mee brimming with ingredients.

Lor BeeHoon 3.8/5

The Lor Mee here comes in three pricing $3, $3.50 and $4.50. For the $3 smallest portion, I ordered the beehoon. While the texture of the bee hoon is smooth and silky, I felt that beehoon's thinnest is harder to coat the "lor" sauce evenly, hence you don't get that consistency with each mouthful.

Lor Mee 4/5

Lor Mee 4/5

For the biggest portion at $4.50, I had the noodle which I feel goes better with the rich and thick "lor" sauce. The bowl of noodles come with sliced fish cakes, braised pork belly and crispy deep fried flour nuggets. The brimming bowl of ingredients with the deep fried flour nuggets is the highlight of the lor mee. I would recommend adding the black vinegar and chilli sauce to accentuated the flavours.

On a side note, this is the same coffeeshop where the original Ah Hoe Mee Pok (the teacher who taught the Japanese how to cook mee pok) is located. Now there are two hawker legends in the same coffeeshop. Both stalls have snaking queue with Bukit Purmei lor mee having a waiting time of around 1 hour 30 minutes. That is how long I queued for the two bowls of lor mee.


[CLOSED]
Bukit Purmei Lor Mee 
Blk 501 West Coast Drive
Singapore 120501
Nearest MRT: Clementi (EW Line)

Opening Hours:
Wed-Thu, Sat-Sun: 730am - 2pm
(Closed on Mon, Tue and Fri)

Direction:
1) Alight at Clementi MRT station. Take Exit A. Walk to bus stop at Clementi MRT station (Stop ID 17171). Take bus number 78. Alight 5 stops later. Cross the road. Walk to destination. Journey time about 18 minutes. [Map]

2) Alight at Clementi MRT station. Take Exit A. Walk to Clementi Bus Interchange. (Stop ID 17009). Take bus number 285. Alight 5 stops later. Cross the road. Walk to destination. Journey time about 18 minutes. [Map]

Le Bistrot du Sommelier @ Armenian Street

If I'm not wrong, Le Bistrot du Sommelier at Armenian Street;is the only place in Singapore where you can find a Rillette bar. I like the modest setting, which is almost at its bare minimum - Narrow tall tables and bar stools filling up the floor, with the in between taken up by music, chattering and laughter. Being in Singapore for 8 years, they will be celebrating their 2016 Chinese New Year with us with their specially crafted "CNY Prosperity Delicatessen" menu.

Lo Hei, one of the most symbolic dishes of Chinese New Year, is being presented as Prosperity Salad ($68.00 for 6-8 pax, $10.80/pax for dine-in) in a layering of fresh greens, sliced pickled beets and cured salmon. I love the beautiful colours, the vivid red and the greens. Accompanied with a dressing concocted using oils and vinaigrette, every bite was full of crunch, tangy and freshness. The buttery flavour released from the 'gold' (croutons) balances the overall vinegary. This is by far one of my favourite Lo Hei hybrids.

Prosperity Salad 4/5

Having their own rillettes bar, showcasing their home made rillettes is of course a must. Rillettes de Saumon ($18.00 for 150gm takeaway, $16.80/100gm dine -in)  is included as part of the festive menu. Mixed with white wine cream sauce, the overall texture was not too buttery, which sits well with me.

Rillettes de Saumon 3.8/5

For Hot Dishes, we had Rillon de Porc - crispy Canadian pork belly ($88.00/$108.00 for takeaway/ dine in) and Jarret en Trios Coupes - Red Wine Braised pork Knuckle, Chicken Legs and Duck Legs ($198.00/$218.00 take away/ dine in). For the pork belly, the skin is the key, which didn't disappoint. As for the braised pot, all the meats were just as tender, but I love the braised pork knuckle for its fats. However, I would have enjoyed both dishes should they had been less salty.

Rillon de Porc and  Jarret en Trios Coupes 3.8/5

Brie de Meaux aux Truffes, "Brie cheese" ($28.80/180gm takeaway, $31.80/180gm dine in) infused with black winter truffle may be the perfect dessert to sum up your celebration if you are a cheese lover. It is quite mild, creamy, with a subtle sweetness. You may want to have that along with some fine wines, which are carefully selected by the owner himself from France.

Brie de Meaux aux Truffes 3.5/5

Even though this was my first experience with Le Bistrot du Sommelier, I like them for their quiet charm. When placing your order for their festive menu, do remember to include some of their baguettes too. They are one of the most ideal vehicles to deliver the rillettes and cheeses into your mouth and satiate your whetted appetite.

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.


Le Bistrot du Sommelier
53 Armenian Street
Singapore 179940
Tel: +65 63331982
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Nearest MRT: Bras Basah (CC Line), City Hall (EW Line, NS Line)

Opening Hours:
Mon-Sat: 12pm - 230pm, 6pm - 11pm

Direction:
1) Alight at Bras Basah MRT Station. Take Exit A. Head towards Stamford Road at the traffic junction of Bras Basah Road, Queen Street and Stamford Road. Continue onwards onto Armenian Street. Journey time about 8 minutes. [Map]

2) Alight at City Hall MRT Station. Take Exit A or B. Head northwest onto Stamford Road. Turn left onto Armenian Street. Journey time about 8 minutes. [Map]

Founder Bak Kut Teh @ Hotel Boss (Jalan Sultan)

Founder Bak Kut Teh established in 1978 is a popular and celebrity-favourite to go to for the pork rib soup. Mr Chua Chwee Whatt, the founder who used to be a pig farmer, created the recipe himself using a blend of herbs and spices, and perfected over the years. Hence the naming of the restaurant as Founder Bak Kut Teh. On 21 Jan 2016, Founder Bak Kut Teh soft launch their second outlet at Hotel Boss Jalan Sultan. 

Premium Ribs 4.2/5

Using fresh pork for the Bak Kut Teh or pork rib soup, we tried the Premium Ribs ($11.80) with comes with 2 big pieces of the premium ribs or what the local calls it dragon bone. The meat is cooked to a nice tenderness, it was very easy to tear it off the bone.

Premium Short Ribs 4.2/5

The Premium Short Ribs ($10.80) comes with 3 smaller pieces in a peppery soup base. The soup here is refillable and it is always advisable to have the soup hot. The hot soup will bring out the aroma of the herbs and spices even more.

Bean Curd Skin 3.8/5

Founder Bak Kut Teh also offers a smorgasbord of side dishes on the menu. The Bean Curd Skin or Tau Kee ($3.80/$5.80) has a very soft texture that almost melted in the mouth. Unfortunately I felt that the braising sauce is on the salty side.

Braised Egg, Dried Bean Curd, Braised Pig's Intestine 3/5

For the braised items on the menu, we ordered a couple of items to try. We have the Braised Egg ($1.50/pc), Dried Bean Curd or Tau Pok ($2.00 for 2pc) and Braised Pig's Intestine ($8.80/$11.80). Like the bean curd skin, the braising sauce is on the salty side too.

Pig's Trotter 3.8/5

Besides the Bak Kut Teh, the restaurant offers Pig's Trotter ($9.80/$12.80) on the menu. I enjoyed the gelatin part of the skin while the lean portion can be more tender. Not sure if the braising sauce is the same as above but it lacked the sweetness and herbal fragrance.

Bean Sprout with Oyster Sauce 4/5 and Choy Sim with Oyster Sauce 4/5

To find some vegetables for a balanced diet, there are the Bean Sprout with Oyster Sauce ($5.80/$7.80) and Choy Sim with Oyster Sauce ($5.80/$7.80). I was worried that the oyster sauce may also be on the salty side but it was well balanced, complementing the earthy greens.

Great news to fans of Founder Bak Kut Teh. Not only that it will be opened during Chinese New year, the new outlet at Jalan Sultan is opened from 11am to 5am daily. It is a great place for supper hunter looking for a late night meal.


Founder Bak Kut Teh
Hotel Boss
500 Jalan Sultan
#01-09
Singapore 199020
Tel: +65 6816 2582
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Website
Nearest MRT: Lavender (EW Line)

Opening Hours:
Daily: 11am - 5am

Direction:
1) Alight at Lavender MRT station. Take Exit B. Continue walking down Kallang Road towards Victoria Road. Walk to destination. Journey time about 5 minutes. [Map]