Subrosa Private Dining @ Jalan Besar - Exclusive Farm-To-Table Fine Dining Experience Without An Ostentatious Price Tag

With home private dining getting popular in Singapore, a new private dining restaurant concept has sprung in the F&B scene. One such new establishment is Subrosa Private Dining at Jalan Besar. The private dining restaurant is helmed by both Executive Chef Steven Snowdon from London and Consulting Chef Francis Lee from Singapore, offering an amalgamation of East and West. A 7-course menu is priced at $128 for lunch and $168 for dinner.

Artisan Bread Selection

Our 7-course dinner started with a selection of homemade Artisan Bread. However I was drawn to the homemade Truffle Butter that was arousing my senses while waiting for the bread to be served. I have to refrain myself from picking up another piece of the bread to finish up the truffle butter.

Fresh is Best 3.8/5

Next we moved to a cold starter, Fresh is Best. The fresh and sweet scallop is paired with fermented melon, cucumber, dill, lemon and smoked trout roe. I applauded the chefs effort in making his own pickled and fermented fruits and vegetables. It did give the dish a vibrant taste. However I thought there was a bit too much flavours at work masking the natural sweetness of the scallop.

The Cocktail 4/5

We were in luck as the crabs were just delivered the morning of our visit. The Cocktail comes with crabmeat that has been painstakingly removed from its shell. It is presented in a glass with aerated shrimp. The richness of the aerate shrimp tastes almost like crab roe. The bloody mary tomato is a lovely touch to cut through the richness.

Quaking Cod That 4/5

The Quaking Cod That is another dish on the menu that showcases the influences of both East and West. The fat and buttery cod fish is wrapped in a layer of nori and topped with ginger and shimeji. This is served together with an aromatic duck consomme. An interesting combination that replicate the Asian steamed fish.

Palate Cleanser 4.2/5

Before moving on to our next course, we are served the palate cleanser which is Lychee Sorbet with morello cherry granita, chocolate mint and preserved mandarin orange. It is a well received break to refresh the palate after all the rich flavoured dishes.

Oh 'Dang! 4.8/5

After travelling around the world , we are back home with Oh 'Dang!, a local rendang dish consists of ox cheek, carrot puree, purr and topped with coconut flakes. The fork tender ox cheek took me by surprises with its texture and robust rempah. I didn't expect the restaurant to be serving me such a well executed local dish.

Remember Mee 3/5

The other locally inspired dish is the Remember Mee or Hokkien Mee a luxurious take using the  lobster with yellow noodle and bee hoon. I don't quite get the idea when the broth is pour into the plate at table side. It fell short of my expectation as the noodles didn't get to absorb the robustness of the broth. The pro is it comes with pork lard.

Tropical Passion 4.5/5

Wrapping our 7-course dinner is the Tropical Passion. When I first read the menu, I thought I will be served a plate of fruits with the description just mentioning the dish consists of coconut, mango, lime and passionfruit. It was a pleasant surprise with the exquisite presentation.

You probably has the same doubt as me what makes Subrosa different from other restaurants? Apparently you can’t just walk in and you need to make reservation 2 days prior. Hence it is categorised as a private dining restaurant. I also understand the chefs are flexible with their menu and they will try to accommodate to your request within the capability.

Note: This is an invited tasting.


Subrosa Private Dining
369 Jalan Besar
Singapore 208997
Tel: +65 66100555
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Nearest MRT: Boon Keng (NE Line), Lavender (EW Line)

Opening Hours:
11am - 12midnight

Direction: 
1) Alight at Lavender MRT station. Take Exit B. Walk to Horne Road. Turn left onto Horne Road. Walk to the end of Horne Road. Turn right onto Tyrwhitt Road. Turn left onto Beatty Lane and walk to Jalan Besar Road. Cross the road and walk to destination. Journey time about 12 minutes. [Map]

2) Alight at Boon Keng MRT station. Take Exit C. Turn left onto Boon Keng Road.  Walk to Bendemeer Road. Turn right onto Bendemeer Road. Walk down Bendemeer Road to Jalan Besar Road. Walk to destination. Journey time about 12 minutes. [Map]

Kilo Kitchen @ Duxton Road - Moved To Its New Location After 8 Years At Kallang

Kilo Kitchen which has been at Kampong Bugis Road for the last 8 years has relocated to its new home at Duxton Road. Retaining the same laidback vibe of its original Kilo Kitchen in Kallang, the new place stops an open-format natural kitchen and a Turkish marble and brass bar with a raw, minimalist decor, greenery and floor-to-ceiling windows.

Kilo's Seafood Ceviche 4/5

The Kilo's Seafood Ceviche ($23) hits the spot with its citrusy and spiciness amid the fresh seafood. Besides the usually tuna and snapper, I enjoyed the addition of the fresh octopus and crispy wanton skin for the extra textural bite.

Beef Tongue Taco 3/5

The Beef Tongue Taco (2 for $18 / 4 for $35) comes with tender black pepper flavoured beef tongue paired with miso, apple and jalapeno-garlic tallow wrapped in tortilla shell. The flavours are beautiful but I felt somehow not satisfy with the thin slices of beef tongue, it is not substantial enough.

Atas Lentils 3.8/5

I like the idea of the egg yolk, giving the Atas Lentils ($26) a coat of creaminess. The smokiness of the bacon gives it a nice contrast but I am not sure about the necessity of the truffle. If it comes with some some pita bread to mop up the lentils, that would be perfect. It felt a bit weird having it alone without any bread.

Squid Ink Rice 3.5/5

The Squid Ink Rice ($29) serves in claypot is defintiely eye catching but its only for plating purposes only. It was missing that smokey flavour and burnt rice grains, one would expect in claypot rice. The finishing was also on the salty side too. Apart from that, I enjoy the crispy baby squid that comes with the claypot rice.

Ricotta Gnocchi 2.5/5

I was really disappointed with the Ricotta Gnocchi ($26). The gnocchi was too doughy and bland. Even the delicious mushroom and miso butter sauce did not manage to lift the taste profile.

Grilled Whole Rainbow Trout 3.5/5

Simply cooked to showcase the flavour the ingredient is the Grilled Whole Rainbow Trout ($46). Grilled to an exterior char, the fish remained moist inside. This is paired with confit tomatoes, basil and olive oil to complement the subtle flavour of the trout.

Chocolate Terrine 4.2/5

Surprisingly my dinner ended on a high with the Chocolate Terrine ($14). The richness of the chocolate terrine, tuile and smoked salted caramel works harmoniously striking the perfect note to wrap up the dinner.

I was not impressed with the food at Kilo Kitchen. Maybe its raving reviews when it was at Kallang has set my expectation high. To be frank, checking with my dining group that has visited Kilo at Kallang, they also find the food was subpar. Not sure whether it is due to the change of chef but I hope they can pull up their socks and reach the same standard and quality they are known to be.

Note: This is an invited tasting.


Kilo Kitchen
97 Duxton Road
Singapore 089541
Tel: +65 64673987
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Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:
Tue-Fri: 530pm - 12midnight
Sat: 6pm - 12midnight
(Closed on Sun-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]

Pasta Supremo @ Suntec City Mall - The Sides and Drinks Are More Alluring Than The Pastas

Pasta Supremo at Suntec City is a pop-up restaurant (till late 2020) that serves up handmade pasta bowls. Conceptualised by Shawn Kishore, the same mastermind behind popular Taiwanese zi char restaurant The Salted Plum. Pasta Supremo embraces the same idea of making food affordable, accessible and fun to the masses. First in Singapore, you can build-your-own your pasta bowl if you wish, like how a salad's order list works. If that's too much of a hassle for you, simply order from the menu of la carte items such as ‘haus’ pasta, sides, ‘Stuff on Bread’ monthly specials and desserts.

Supremo Pory Marinara 3.8/5

So just how affordable your handmade pasta bowl can be - $8 can get you a basic bowl of Haus Marinara pasta, and a few bucks more can get you a Supremo Porky Marinara ($15), blackened by activated charcoal, the long pasta is tossed with a classic tomato base, Haus Bacon and a home-made Pork Meatball, spiked with crunchy pork croutons and freshly grated 24-month aged Parmigiano Reggiano cheese. Among the variations I tried, this fares the best. The pasta itself was light. By that I meant it tastes like those handmade pastas out of an Italian restaurant's kitchen. The pork meatball was juicy and not too over seasoned. The haus bacons were generous in portion and they were more like pork belly than bacon - fatty and tender, they were satisfying to bite on, albeit the slight porky taste towards the end. The well rounded Marinara sauce is a winner, with hints of herbs lingering on every bite.

Prawn Olio Olio 2.8/5

The rest of the pasta didn't sit well with me. Prawn Olio Olio ($20) is pretty to look at but somehow it turned out rather flat. Tossed with Sichuan garlic oil made with green peppercorns and rendered duck fat, all I could taste was the heat and saltiness, which was reinforced by the lap cheong crumble and tobiko. The garlic tiger prawns also didn't quite catch on the flavour.

Carbonara, But Not Really 3/5

Carbonara, But Not Really ($18) tasted quite heavenly at the beginning, as the al Fungi sauce is a puree of shimeiji, shiitake and seasonal mushroom, made creamy with heavy cream. But after a while the combination of the heavy sauce and the fatty Huas Bacon became too much for me. The 24-month aged Parmigiano Reggiano would have been a star should the dish be lighter and less salty.

Vege Wege Pasta 2.8/5

Vege Wege Pasta ($18) is with Asian pesto, burnt miso corn and an assortment of mushrooms such as shimeiji, button and shiitake with a sprinkling of seasoned breadcrumbs and 24-month aged Parmigiano Reggiano cheese. I like the pesto but again, the beetroot pasta was underwhelming.

Fried Chicken Skin 3.5/5

Grain Fed Fatty Wagyu 4/5

On the other hand, I find the Sides here much more alluring. Spiced Supremo Chicken Skins ($6) will get your appetite going with its slightly chewy texture. I really like the 300 Day Grain Fed Fatty Wagyu ($15) that is served chilled with a dash of Thai chilli sauce and pickles. Sous vide for 16 hours, I appreciate the extra step of charring it before serving which definitely adds a dimension to both flavour and texture. The pickles and piquant dressing help to cut the richness of the beef. I could just drop by and order a plate of this for a meal.

Stuff on Bread 3.5/5

Stuff on Bread are toasted sourdough that come with 4 choices of toppings - Mushroom & Black Truffle Cream ($4), Avocado & Feta ($4.50), Cheesy Cheese AF ($5) and Pasta Supremo’s coveted Bak Kwa Jam ($5). The most popular is probably the truffle variation - it was slightly too salty for me but the sourdough was dense enough to balance it out. But it is nothing compared to the highly anticipated Bak Kwa Jam, which to me was a salt bomb when I was expecting something sweet and savoury from the concoction of house-made bacon and bak kwa. An airier sourdough may work better, to allow some spaces for the toppings to seep into.

Pistachio Creme 3.5/5

You Thirst -Tea 3.8/5

Given the ambiance, Pasta Supremo is a pleasant place to drop by for a drink and dessert too. Their Pistachio Creme ($6) was decadent, and best paired with a cup of Socked Americano ($3), or even You Thirst-Tea ($4) Thai milk tea. A traditional cup of Thai milk tea would have kill my appetite but theirs was light and smooth with their very own fresh milk concoction.

The concept is great for pasta lovers but the issue I have with Pasta Supremo's handmade pastas is that they are not fresh egg pastas, which is how I would associate handmade pasta with. They are alot less doughy than pastas made with just flour and water, akin to eating fresh la mian that is very light and flavourful vesus the dense commercial yellow noodles. Other than that, the portions are good for hearty meals, not to mention the delicious sides and drinks.

Words and photos 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.


Pasta Supremo
Suntec City Mall
3 Temasek Boulevard
#01-365/344/373/374
Singapore 038983
Tel: +65 69098138
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Nearest MRT: Promenade (CC Line, DT Line), Esplanade (CC Line)

Opening Hours:
Daily: 9am - 9pm

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]

Auntie’s Wok & Steam @ Andaz Singapore - Indulge In A Dim Sum Feast at Yum Cha Weekend Buffet

Sitting on the 25th storey of Andaz Singapore is Auntie’s Wok and Steam - an ode to local tze char and dim sum restaurant. Presenting their new Yum Cha Weekends priced at $35++ per person, guests can indulge in all-you-can-eat traditional Cantonese dim sum, local favourites and Chinese desserts available every weekend and public holiday. To spice up the dim sum experience, you can also opt for a top-up of $35++ to enjoy unlimited Prosecco, wines and Tiger beer.

All the items served are on an a-la carte basis and guests are required to note down the number of dishes chosen on the slip of paper provided.

From the Dim Sum menu, we had the classics such as the Scallop Siew Mai, Prawn Dumplings, BBQ Pork Bao, Xiao Long Bao, Chicken Feet and Steamed Pork Ribs.

One of the more unique creations is the Wagyu Short Rib Mantou Sliders, which features flavourful slices of wagyu shortribs tucked in between soft fluffy mantous.

Choose from a selection of fried Dim Sum signatures as well such as the Deep-Fried Yam Puff and Wok-Fried Carrot Cake.

Additionally, each diner can select one item from the premium yum cha menu, which includes Deep-Fried Barramundi Fillet, Deep-Fried Pork Belly, Lobster Congee, Wagyu Short Rib Mantou Sliders and more. Additional premium main courses can be ordered for just $10++.

My favourite is the Deep-Fried Barramundi Fillet served in a pool of light soya sauce. Featuring soft tender fish fillet meat with a thin layer of crispy skin, the soya sauce imparts a light fragrant flavour to the fish.

The lobster meat lends a subtle sweetness to the Lobster Congee, with pepper added to amp up the flavour. Although the congee may be a tad bland, the dish is comforting.

The Deep-Fried Pork Belly spots a crisp crackling exterior in a beautiful golden brown. However, the meat within was neither flavourful nor juicy, and packs a tough bite to it. The only thing redeeming about the dish would be the sweet sour chilli sauce used which imparts a sharp tinge of fragrant sweet-tanginess to add flavour to the pork belly.

While waiting for the food to be served, you can also hit up the buffet line for a few of carbs-filling options which includes the Bee Hoon, Carrot Cake and Spicy & Sour Glass Noodles.

Traditional drinks like the Barkley and Luo Han Guo are also served on the buffet spread.

Auntie’s Wok and Steam Yum Cha Weekends
Price: Adult: $35++, Child: S$17.50++ (7 to 12 years of age)
Free-flow wines, beer and Prosecco: Top up S$35++

With a minimum spend of $120 nett at Auntie’s Wok and Steam, each table is entitled to one complimentary car park access at DUO tower.

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.


Auntie's Wok & Steam
Andaz Singapore
Level 25
5 Fraser Street
Singapore 189354
Tel: +65 64081255
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Nearest MRT: Bugis (DT Line, EW Line)

Opening Hours:
Daily: 12pm - 10pm
Weekend & PH Yum Cha Buffet: 12pm - 3pm

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

Baan Ying @ Royal Square - The Great Baan Ying Brunch

Established since 1999 in Bangkok, Baan Ying has been known for its home-style Thai cuisine created by founder Aunty Ying. From a small humble eatery to a restaurant group in Bangkok, its first Singapore outpost in Royal Square set up last year made quite an impression with its bright and airy space. Other than bringing home-style dishes from Aunty Ying's hometown, Baan Ying shall bring to you another type of experience - The Great Baan Ying Brunch.

Salmon Steak 3.5/5

Drop by on Saturday or Sunday from 11am to 3pm, you can indulge in popular Thai favourites that include a choice of one main course along with a buffet spread of 12 to 15 delectable appetisers, sides and desserts on rotation every week. Priced at $38.80++ per adult and $19.40++ per child (four to ten years old; kids under three dine free; child price includes a complimentary fruit juice). Top up $29.80 for a free-flow of beer and wine. Out of the four mains that I get to choose from - Angus Beef Steak, Bone-in Iberico Pork Chop (approx. 250g, additional $9.80++), Pan-fried Salmon Steak and Grilled Large River Prawns, we had the Salmon Steak and Pork Chop.

Pork Rib 3.8/5

Iberico Pork Chop, that has been marinated with Aunty Ying's secret blend of Thai spices. My favourite part is definitely the portion near the rib, as I really love the luscious and flavourful fats. The lime wedges served together with the main dishes is a nice touch to cut the richness of the meats.

Thai Salad 4/5

That said, coming to a Thai restaurant, the main drawn is still the spread of the traditional Thai dishes such as salads, soups, the curries etc. One of the highlights for me is definitely the DIY Thai Salad station where I get to mix and match own ingredients such as peanuts, dried shrimp, cherry tomatoes, long beans and either, tangy green papaya (Som Tum) or green mango (Yum Mamuang) and toss them in Aunty Ying’s secret salad dressing. We were fortunate to have a staff to demonstrate for us the techniques and skills that go into making a good Som Tum. Seems tedious but with a dressing that good, I am quite sure yours will turn out just as great too!

Yum Woon Sen 3.8/5

Out of the entire spread, my favourite would be the Yum Woon Sen (Glass Noodle Salad) which was loaded with seafood. The ingredients were really fresh, especially the thick cut of fish slices.

Larb Moo Tod 3/5

Mu Tod Nga 3/5

A few bite size items that is good to accompany your beer is the mini Larb Moo Tod, deep fried spicy meat balls mixed with toasted ground rice, mixed herbs and lime. The other delectable bite is the Mu Tod Nga which is Baan Ying's very own white sesame pork, and you may find it as moreish as any fried chicken wing. It would be much better of course, if you are able to consume them while still hot as they tend to get a bit dry and tough when out for too long.

Green Curry with Chicken 3/5, Salted Egg Fried Rice 3.5/5

A few quintessential Thai dishes such as Green Curry and Tom Yum Soup are also available. There was no pineapple fried rice, but we had an equally sumptuous Salted Egg Fried Rice.

Rainbow Ruby 3/5

Yam Soup 3/5

Desserts are of comforting taste, such as Rainbow Ruby, that has colours obtained from natural ingredients such as sweet potatoes, Lord Chong (green tapioca noodles in sweet coconut milk) and Yam Soup.

Overall, although there are a few interesting Thai dishes among the buffet spread, I might have a more satisfying experience if I were to go for ala carte option. The main dishes were all right but the key to satisfy my Thai food craving would still be that few Thai style dishes that I have grown accustomed to.

Words and photos 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.


Baan Ying
Royal Square @ Novena
103 Irrawaddy Road
#02-07
Singapore 329566
Tel: +65 91117852
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Website
Nearest MRT: Novena (NS Line)

Opening Hours:
Mon-Fri: 11am to 3 pm, 530pm to 10pm
Sat-Sun: 11am to 10pm

Direction:
1) Alight at Novena MRT station. Take Exit A or B. Walk to destination. Journey time about 5 mins. [Map]