So France @ Duo Galleria - Experience The Taste of True Bistro Of Living

So France at Duo Galleria unveils a new look, introducing all-new menus, crafted to deliver an authentic contemporary French bistro experience. Classic, yet vibrant and modern, from the existing space that houses both a bistro and an epicurean grocer, So France now extends with a new alfresco terrasse for nights of drinks, tapas and sharing platters.

Salade Landaise 4.5/5

The new menu at So France embodies their philosophy of "innovative tradition", fusing classic French flavours into the current palate. And what caught my attention was the section on the menu that is devoted to duck. Starting with a salad that is native to the coastal Landes region of France, the Salade Landaise ($24) was hearty with cured duck gizzards (confit in duck fat and roasted to order) and cured duck breast. With crispy croutons tossed in, this salad was all about luscious mouthfill, meaty texture and crunch. The magic touch to this salad was the shaved foie gras terrine, that buttered every mouthful, but just very lightly, as they melt in my mouth. The ingredients sounded rather rich, but nothing was assertive, especially when the greens were simply dressed with Balsamic vinegar and olive oil.

Duck Rillette 4.5/5

Also available in their Tapas menu, Duck Rillettes ($15) is a must-order if you are in a group, especially when you are in the mood for a long night. What a pleasure to see and enjoy the rillettes with an entire bottle of cornichons! The duck leg meat is marinated with orange skin, star anise and thyme for 4 hours, rinsed and sous vide for 18 hours, then rested for about 26 hours. Shredded and not pulverised, a right amount of cold duck fat binds the shredded meats together, creating a luxurious spread for the accompanying croutons. The seasoning is on the lighter side, so one could really appreciate the very clean flavours of the duck and its fats.

Duck Confit 4.2/5

Mash Potatoes 4.5/5

You may have come across many versions ever since you get acquainted with French cuisine, but do try their highly raved Duck Confit ($34). Glistening, evenly roasted with smooth-running edges, the duck skin was crisp, and the meat was tender with a good ratio of fats. I could do with a bit more sauce, which helped to bring out the flavours of the duck confit. Although roasted Grenaille potatoes are served alongside, what really completes the dish is their Puree / Mash Potatoes ($8). A full-on, creamy confection of butter, cream and potatoes, this mash potatoes of theirs will have you coming back for more.

Oeufs Meurette 4.5/5

Oeufs Meurette ($22) is your eggs and bacon dish but done in a traditional Burgundian way. What gives this unassuming dish its characters is the complex homemade red wine sauce made with beef and chicken stocks, veal jus, shallots, vinegar, red wine and butter. It flavoured the subtlety of the poached eggs while the more assertive flavours of the meaty, thick-cut bacon mellowed out its sweetness and acidity.

Sea Bass Filet 4/5

For lighter fare, on the menu, they have Filet de Bar / Sea Bass Filet ($28). I loved how crispy the skin was, juxtaposed with creamy broccoli puree and broccolini mash.

So France Beef Burger 3.5/5

Catering to our undying love for burgers, there is So France Beef Burger ($24), with a patty made with a combination of brisket and chuck, layered with sundried tomatoes, raclette cheese, rocket and caramelised onion. Served medium rare, I reckon the patty needs more fats to up its beefy flavour. But overall, it was still quite a pleasure to bite into the fat burger, especially when the custom made sourdough bun was so light and chewy. You will appreciate the fries too, which is made with potatoes from France.

Creme Brulee 3.8/5

For desserts, the Creme Brulee ($12) was simple but comforting with it's warm, vanilla aroma and mellow sweetness.

Floating Island 3.8/5

The first time I tried a Floating Island was in Hungary at a sidewalk bistro, that was served in a cup. The Floating Island ($12) here is a much more elaborated version, and I do suggest you try this classic dessert, which is rather rare in Singapore.

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.


So France
Duo Galleria
7 Fraser Street
#01-51/56
Singapore 189356
Tel: +65 6909 6449
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Website
Nearest MRT: Bugis (DT Line, EW Line)

Opening Hours:
Mon-Fri: 8am - 9pm
Sat: 9am - 9pm
Sun: 9am - 6pm

Direction:
1) Alight at Bugis MRT station. Take Exit E or F. Walk to destination. Journey time about 3 minutes. [Map]

Crystal Jade Hong Kong Kitchen @ Great World - Reopens With A New Look And Refreshed Menu

Crystal Jade Hong Kong Kitchen has finally reopened at Great World after undergoing an extensive renovation work. With the reopening, the concept under the Crystal Jade Group has also unveiled a new brand name and refreshed logo, together with a new fresh look and refreshed menu. The refreshed menu will be available from 30 March 2020 at the Great World outlet and progressively roll out at other Crystal Jade Hong Kong Kitchen outlets across the island by mid-April.

Chilled Marinated Turnip with Plum 4.2/5

At first glance, the Chilled Marinated Turnip with Plum ($5.30) looks like watermelon, but they are actually turnip steeped overnight in a Roselle, sour plum and dried orange peel mixture. The result is refreshing, sweet and sour with a crunchy texture.

Deep-fried Marinated Egg Coated with Prawn Paste 4.2/5

Crystal Jade Hong Kong Kitchen will be serving dim sum on their menu too. Chef Foo has introduced new moreish spin of the traditional dim sum. We managed to try a couple of them such as the Deep-fried Marinated Egg Coated with Prawn Paste ($5.80), Steamed Prawn Dumpling with Stem Chives ($6.30 for 3pcs) and Pan-fried Pumpkin and Yam Cake ($5.30 for 3pcs).

Steamed Prawn Dumpling with Stem Chives 4.2/5

Pan-fried Pumpkin and Yam Cake 4.2/5

I enjoyed all the three new dim sum creations. The deep-fried marinated egg coated with prawn paste is like an Asian style scotch egg which I thought is even better than it. I love green chives, and hence the steamed prawn dumpling with stem chives itself is already a winner for me. For a fragrant and textural enjoyment, the pan-fried pumpkin and yam cake will delight one with the alternating layers of yam strips and mashed pumpkin.

Pork Lardon Rice 4.5/5

Scallion Ginger Rice 4.5/5

Bored of just plain white rice? Now Crystal Jade Hong Kong Kitchen offers two fragrant rice options on the menu. You can choose from either Pork Lardon Rice ($2.80 per pax) which comes with a savoury sauce and crispy lard bits or Scallion Ginger Rice ($2.80 per pax) crowned with aromatic fried chopped ginger and spring onion mixture. Both are really tasty and delicious. It has definitely elevated the appreciation of a plate of plain white rice.

Sauteed Chinese Spinach with Prawn Paste and Fish Roe 4/5

For diners looking for a complete meal, there are also new a la carte dishes from the new menu. The Sauteed Chinese Spinach with Prawn Paste and Fish Roe ($16.80) comes with popping surprises from the fish roes, giving the greens an element of fun and texture contrast. However, the prawn paste flavour was not distinctly, it may disappoint those looking forward to the strong prawny flavour.

Crispy-fried Homemade Organic Tofu with Preserved Vegetables and Prawn 4.5/5

A simple dish but elegantly presented is the Crispy-fried Homemade Organic Tofu with Preserved Vegetables and Prawn ($16.80). The soft and silky tofu is homemade using organic soy milk and eggs. It is then deep-fried and crowned with flavourful stir-fry prawns, chai poh and dried shrimp.

Two-Combination Roasted Meat Platter

We also had the Two-Combination Roasted Meat Platter ($22.80) which comprised of roasted duck and signature port belly (+$3). The roasted duck is fat and tender, with a delectable layer of crispy skin. Not to be missed is the signature pork belly that has a good ratio of lean meat and fat, with a delicate balance of sweetness and an exterior crispy char.

Poached 'Long Hu' Garoupa Fillet with 'Yunan' Ham in Thick Soup 4.5/5

Instead of double-boiled soup, let me introduce you to the Poached 'Long Hu' Garoupa Fillet 'Yunan' Ham in Thick Soup ($30.80) which is just as good. The 'Long Hu' garoupa fillet is poached in a silky and milky-white pork bone soup, fortified with Yunnan ham. One can also find other ingredients such as enoki mushrooms, black fungus, bamboo pith, ginger, garlic and wolfberries in the robust soup.

Abalone and Shredded Kampung Chicken with Conpoy Congee 4.2/5

Last but not least, we wrapped up our dinner with the Abalone and Shredded Kampung Chicken with Conpoy Congee ($28.80) served in claypot. The portion is good for 2 to 3 person. Flavourful, and velvety-smooth, this is both comforting and satisfying. No additional seasoning is needed.

Note: This is an invited tasting.


Crystal Jade Hong Kong Kitchen
Great World
1 Kim Seng Promenade
#03-127
Singapore 237994
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Website
Nearest MRT: Great World (TE Line)

Opening Hours:
Mon-Sat: 11am - 10pm
Sun & PH: 10am - 10pm

Direction:
1) Alight at Great World MRT station. Take Exit 2. Walk to destination. Journey time about 5 minutes. [Map]

ChaoNiu Hot Pot @ East Coast Road - Chaoshan Style Beef Hot Pot

I was really excited when I heard there is a restaurant offering beef hot pot. To be more specific, Chao Niu Hot Pot offers Chaoshan style beef hot pot. I love beef and hot pot, so this is like a match in heaven for me. The restaurant is located at the row of shophouses along East Coast Road.

There is basically four soup base available on the menu. The soup bases are ChanShan Beef Broth ($15), Beauty Collagen Broth ($15), Spicy Nourishing Broth ($15) and Chaoniu Signature Broth ($20). You can have a yin yang pot for an additional $2. I decided to go for the ChanShan Beef Broth to taste the origin of the beef hot pot. The broth was light but packed with flavours, drawing from the beef bones that have been simmered overnight.

Being a beef speciality hot pot restaurant, you can order the different cuts of the beef. As we can't slaughter cow in Singapore, the different cuts of the beef are specially selected from around the world to go with the soup bases.

You may think that the beautiful slices of beef are machine cut, but they are actually not. They are all skilful cut into thin slices for the chef. What amazing knife skill.

Besides the different cuts of beef, the menu also offers many other ingredients for the hot pot such as vegetables, mushrooms, beancurd, tofu, luncheon meat and many more. A must-order is the beef balls that are painstakingly pound by hand.

To enjoy the beef, you cook them in a big net together we the other ingredients you have ordered, just like the way you would enjoy a steamboat dinner. The restaurant also has a sauce section whereby you can mix and match your dipping sauce. I would recommend their pre-mixed Chaoniu dipping sauce which complements the tender beef excellently.

ChaoNiu Hot Pot
195 East Coast Road
Singapore 428900
Tel: +65 69098783
Facebook
Website
Nearest MRT: Dakota (CC Line)

Opening Hours:
Daily: 11am - 12midnight

Direction:
1) Alight at Dakota MRT station. Take exit A. Walk to bus stop at Blk 99 Old Airport Road (Stop ID 81181). Take Bus 10 or 32. Alight 7 stops later. Walk to destination. Journey time about 18 minutes. [Map]

Zafferano @ Ocean Financial Centre - Elevating The Italian Dining Experience

It has been a year since I last visited Zafferano at Ocean Financial Centre. During the year, the restaurant has welcomed new Head Chef, Andrea De Paola. Previously from ilLido Group, Chef Andrea incorporates innovative flavours and modern techniques to time-honoured classics, bring finesse to the plate.

Our dinner started with some amuse-bouche. The delicate bite-size snacks gave me a glimpse of the chef's culinary philosophy, balancing complex flavours in an elegant touch.

Scampi 4.8/5

I was impressed with what Chef Andrea is bringing to Zafferano right from the start of the first dish, the Scampi ($32++). The plating is more elegant and refines now. The langoustine is simply char-grilled with extra virgin olive oil till medium rare, and given a coat of sesame. Complementing the natural sweetness of the crustacean's flesh is the white miso and mirin sauce. The result is a plate of complex flavours but coming harmoniously together.

Carciofo 3.8/5

Next, I tried the Carciofo ($28++). The artichoke is poached and grilled over almond wood. Hence the tender texture with a hint of smokiness. This is paired with Caciocavallo cheese foam that has a smoky flavour, with a smoked Yamanashi egg yolk in the middle. I am not a big fan of artichoke, but I love the caciocavallo cheese foam, and I think it can go well with a lot of ingredients too.

Spaghetti 4.2/5

The Spaghetti ($30++ starter/ $42++ main) is Chef Andrea's interpretation of traditional spaghetti with bottarga, replacing the cured fish roe with razor clams and Oscietra caviar. It is a unique combination that I have not tried before. What blew me away is the sauce that brings the whole dish together, for a slurping good time.

Branzino 4.5/5

The dishes so far showcase how Chef Andrea combines different flavours to elevate the main ingredient. On the contrary, the Branzino ($48++) is bare naked to highlight the freshness of the seabass sourced from an open farm in the Mediterranean Sea off the Sardinian coast. The seabass fillet is lightly seasoned with just salt, and extra virgin oil finished in the oven and brushed with tarragon salmoriglio before serving. It is paired with young zucchini, spring herbs salad and zucchini cream on the side. Nothing fancy, just straight forward appreciation of the beautiful seabass.

Manzo 4.5/5

Besides the a la carte menu, Chef Andrea has also put together a 4-course Chef menu ($118++) and 5-course Chef menu ($148++). From the chef menu, I had the beef striploin grilled in the charcoal oven, paired with blue foot mushrooms which is a classic Italian combination. The Sanchoku wagyu striploin was cooked beautifully, locking in all the lovely jus with crispy chars at the edge.

Cioccolato 4.5/5

Also, from the Chef menu, I had the Cioccolato to wrap up dinner. It is a vegan dessert that comprises variations of chocolate forms. You may think this is going to be a very rich and heavy dessert, but it turns out otherwise. It is light, well-balanced harmony of flavours and textures.

I am glad that I have the opportunity to try Chef Andrea's food. With the new chef on board, I feel that it has elevated the food at Zafferano a notch. If the kitchen team maintains its consistency, and the chef's culinary philosophy, the star may not be far away.

Note: This is an invited tasting.


Zafferano
Ocean Financial Centre
Level 43
10 Collyer Quay
Singapore 049315
Tel: +65 65091488
Facebook
Website
Nearest MRT: Raffles Place (EW Line, NS Line)

Opening Hours:
Lunch
Mon-Fri: 1130am - 3pm
Brunch
Sat: 12pm - 3pm (last Sat of the month)
Dinner
Mon-Fri: 530pm till late
Sat: 630pm till late
(Closed on Sun)

Direction:
1) Alight at Raffles Place. Take Exit C. Walk to Ocean Financial Centre which is on the left. Journey time about 3 minutes. [Map]

Outram Park Fried Kway Teow Mee @ Hong Lim Food Centre - A Messy Plate Of Goodness That Is Worth The Long Queue

What is your favourite local street food? Mine is Char Kway Teow among the many. Where is the best in Singapore then? I feel that everyone has their own best since local street food is something that one grown up with. However, there are also those popular ones that have gotten the recognition from fellow Singaporean. This can be seen from the daily long queue at the stalls. One such stall is Outram Park Fried Kway Teow Mee at Hong Lim Food Centre which is also recognised in Michelin Bib Gourmand Singapore 2018 and 2019 edition.

Char Kway Teow 4.8/5

Due to the coronavirus outbreak, people are going out less, and hence I took the opportunity to check out Outram Park Fried Kway Teow Mee since the queue is not as long as usual. By the way, I was really looking forward to the plate of hot piping fried rice noodles, as this is my first time trying it. Yes, I have been put off by the long queues all these years, and this is my first time having it.

I was blown away when I took the first mouthful. First, you get the wok hei smokiness, follow by the perfect balance of sweet and savoury. What I like most is the coat of beaten egg that is still a bit runny, and the noodle is cooked to a delicious semi-wet texture. For $5, this portion is quite generous too. It comes with bean sprouts, fish cakes and cockles. You can also add extra cockles for additional $2. If I am to be particular, I feel that the addition of Chinese sausage will further elevate the delicious plate of rice noodle. Nevertheless, this is still my top 3 char kway teow in Singapore.

Outram Park Fried Kway Teow Mee
Hong Lim Food Centre
Blk 531A Cross Street
#02-17
Singapore 051531
Nearest MRT: Chinatown (NE Line, DT Line)

Opening Hours:
Mon-Sat: 6am - 330pm
(Closed on Sun & PH)

Direction:
1) Alight at Chinatown MRT station. Take Exit E. Cut cross Chinatown Point. Walk to destination. Journey time about 3 minutes. [Map]

2) Alight at Chinatown MRT station. Take Exit F. Journey time about 5 minutes. Cut across Hong Lim Complex. Walk to destination. Journey time about 3 minutes. [Map]

Cicada @ Clarke Quay - Modern Asian Cuisine With Cocktails On Tap

Cicada is a newly opened restaurant at Clarke Quay that offers cocktail on tap and Asian-inspired dishes using Western culinary techniques. Unlike the restaurants in the area, Cicada stood out with its lush and greenery interior with softwood furniture.

Cicada Sling

Iced Kopi

We started our dinner with a couple of cocktails from the tap to go along with the small bites. From the tap, we kickstarted the diner with Cicada Sling ($18) and Iced Kopi ($18). Both are light and easy drinks that will ease one into the night. The other cocktails available on the tap are Quayside Aperol Spritz, Fennicillin, Thai Collins, Chocolate Mojito and Farang. During happy hour, the cocktails are going at $15 per glass instead of $18.

Truffled Edamame 3.5/5

Beer Battered White Bait 4/5

For small bites, we had the Truffled Edamame ($9) and Beer Battered White Bait ($12). While the truffle gives the edamame a beautiful scent, it doesn't get infused with the beans inside. Hence I doubt it is necessary to add truffle to it unless one eats the skin. Or else lightly seasoned with salt is sufficient. As for the beer-battered whitebait, topped with wasabi snow is very addictive. I could not stop going back for me.

Smokin' Dumplin's Foie Gras 3.5/5

An interesting take of the Chinese dumpling is Cicada's version of Smokin' Dumplin's served in an encased jar filled with applewood smoke. It comes in 3 stuffing options, Truffle Foie Gras ($22), Truffled Mushroom ($14) and Pork and Mushroom ($14). The dumpling skin is replaced with a crepe skin to house the stuffing in it. I didn't enjoy the dumpling because the crepe skin becomes soggy from the filling inside. However, I feel that this will be acceptable for Westerners for the innovative take of the traditional Chinese dumpling.

Cicada's Nori Tacos 4/5

The Cicada's Nori Tacos ($14) comes in trio with a crispy nori shell. Available in three flavours, they are Salmon Belly Cubes with Japanese Pickles ($14), Korean Beef Bulgogi with Kimchi Slaw ($14) and Pan Seared Foie Gras with Peanut Sauce, Pickled Cucumbers ($18). This is not the first time I have eaten such interpretation, but I really enjoy the fusion of the vibrant flavours.

Cicada's BaoBao Trio 3.5/5

If you not into tacos, there is an oriental interpretation of the slider using steamed mantou. Cicada's BaoBao Trio comes in 3 delightful flavours. They are Crispy Prawn Kakiage with Wasabi Mayonnaise ($14), Chicken Katsu with Rojak Salad ($12) and Aubergine & Mushroom with Teriyaki Mayonnaise ($12). Once again, these dishes are not new, but I applauded the thoughtfulness behind the sauce pairing for each ingredient.

Char-Grilled Spatchcock 4/5

For the mains, we have the Char-Grilled Spatchcock ($42) which is suitable for up to 4 people. Weighing around 800g, the bird is marinated with a middle eastern spice rub. Nothing fancy in the cooking, allowing the full appreciation of the tender meat with a subtle aroma of the spices. It comes with cherry tomatoes, potato gratin, sauteed mushroom and rojak salad as accompanying sides.

Grilled Vegetables Platter 4/5

For the vegetarians or you still want some vegetables for your meal, there is the Grilled Vegetable Platter ($35) that comprises of Impossible Meatballs, Sweet Corn, US Jumbo Asparagus, Shiitake Mushrooms, Cherry Tomatoes, Baby Carrots, Baby Potatoes and Sundried Tomato Pesto.

Oriental Braised Duck Leg 4/5

Among the dishes, the Oriental Braised Duck Leg ($24) is one of my favourites. The duck leg is cooked to tender, absorbing the sweet, savoury five-spice duck jus. Though I find the sauce is on the sweet side, it may be my own preference. This is paired with crispy yam balls, the classic duck and yam pairing in Chinese cuisine.

Sakura Ebi Capellini 4.2/5

My favourite goes to the Sakura Ebi Capellini ($22). Each mouthful of the springy capellini is filled
with the strong crustacean flavour, complemented by the toppings of sakura ebi, bonito flakes and shredded nori.

Purple Sweet Potato Panna Cotta 3/5

Moving to the desert, we began with the colourful Purple Sweet Potato Panna Cotta ($12). Aside from the vibrant plating of mixed fresh fruits, the panna cotta was a letdown. Instead of being smooth and silky, it turned out to be a mousse-like texture.

Cicada's Chendol 4/5

I am actually quite surprised with Cicada's Chendol ($12) that comes with a scoop of coconut ice cream. It hits the spot with the fragrant coconut milk and gula melaka, which to me is the deciding factors of a good bowl of chendol. The grass jelly is rather weird for chendol, but I am not complaining as I thought it gives the dessert extra textural enjoyment.

Yam Mille Feuille 4.2/5

I find the Yam Mille Feuille ($12) a creative creation that reminds one of the Chinese Orh Nee dessert. In between the layers of crispy pastry are fragrant yam paste, paired with coconut ice cream on the side.

Sticky Date Pudding 3/5

The Sticky Date Pudding ($14) with butterscotch sauce and vanilla ice cream, unfortunately, was too sweet for me. That aside, the sticky date pudding is moist and flavourful. I have to admit I don't have a sweet tooth. Hence this is hard for me to finish.

Note: This is an invited tasting.


Cicada
Clarke Quay
Block 3C River Valley Road
#01-10
Singapore 179022
Facebook
Nearest MRT: Fort Canning (DT Line), Clarke Quay (NE Line)

Opening Hours:
Sun-Wed: 5pm - 11pm
Thu-Sat: 5pm - 1am

Direction:
1) Alight at Fort Canning MRT Station. Take Exit A. Turn right and down River Valley Road. Turn right onto Tan Tye Place. Walk to the end of the road. Turn left onto Clark Quay. Walk to destination. Journey time bout 5 minutes. [Map]

2) Alight at Clarke Quay MRT station. Take Exit C or G. Walk to the river front. Turn left and walk down the river. Cross the bridge. Walk to destination. Journey time about 5 minutes. [Map]