Pura Brasa @ Tanjong Pagar - New Fiery and Smoky Menu Featuring Charcoal-grilled Creations

Pura Brasa, located directly above Tanjong Pagar MRT in Guoco Tower, is a well-known Spanish restaurant chain with its seventh outlet in Singapore. Known for serving quality Spanish comfort food, Pura Brasa is launching a new fiery and smoky menu at the end of May, featuring items made with its Josper charcoal oven. Despite being a Tuesday night, the restaurant was bustling with diners happily chatting over food and drinks.

Hand-Cut 72-Month-Aged 100% Acorn Fed Bellota Jamón Ham 4.5/5

We started with a classic appetiser: Pura Brasa's Hand-Cut 72-month-aged 100% Acorn-Fed Bellota Jamón Ham ($65/60g, $35/30g) from award-winning producer Monte Nevado. The jamón had a lovely and delicate saltiness that didn't overwhelm, making it perfect to pair with the provided slices of bruschetta.

Josper-Grilled House Smoked Wild Tasmanian Abalone 4.2/5

Presented in its shell, the tender Josper-Grilled House Smoked Wild Tasmanian Abalone ($48) carried a waft of smokiness. The portion is suitable for sharing.

Pancetta and Kale Pizza with Sour Cream 3.8/5

Pura Brasa's pizzas feature a much chewier crust. We tried the Pancetta and Kale Pizza with Sour Cream ($33). While we enjoyed the combination of roasted kale, slices of cured pork belly, and tangy sour cream, we found it a tad too salty overall.

Josper-Grilled Crispy Pork Belly with Porcini Mushroom Sauce 4.2/5

Fans of fattier cuts of pork belly must check out the Josper-Grilled Crispy Pork Belly with Porcini Mushroom Sauce ($29). Each piece of sous vide pork belly boasts a crunchy skin, while the high fat-to-meat ratio ensures the rest melts in your mouth.

Josper-Grilled Red Snapper with Panaderas Patatas and Umami Crab Sauce 4.2/5

Next on the menu was the Josper-Grilled Red Snapper with Panaderas Patatas and Umami Crab Sauce ($34). Enjoy the fish with its skin for a distinct smokiness. I thoroughly enjoyed the flaky fish meat, complemented by the crab sauce, which added bits of umami and crustacean sweetness.

30 Days Dry-Aged Australian Wagyu Ribeye

While I couldn't try the 30 Days Dry-Aged Australian Wagyu Ribeye ($33), my dining companions found it flavourful and tender. They quickly polished it off the plate.

Injeolmi Iceballs with Chocolate Comb by Sobok 3.8/5

I was surprised to see that the dessert we were having was Korean. The Injeolmi Iceballs with Chocolate Comb by Sobok ($16) featured chewy rice cake iceballs in assorted flavours, covered in ice cream and rolled in bean powder. They were topped with a sweet comb-shaped chocolate.

Photos and words by Jo. A girl who loves her Mala (麻辣) at Da La (大辣), discovering hidden food gems and a good cup of matcha latte. Note: This is an invited tasting.


Pura Brasa Singapore
Guoco Tower
#01-16
5 Wallich Street
Singapore 078883
Tel: +65 6386 9678
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Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:
Daily: 12pm - 11pm

Direction:
1) Alight at Tanjong Pagar MRT station. Take Exit B. Turn left and walk to destination. Journey time about 3 minutes. [Map]

Ilmiri @ Circular Road - A Taste of New Creations Showcasing Innovative Approach to Traditional Korean Dishes

Ilmiri, specialising in Korean fusion cuisine, has been making waves in Singapore as its first outlet outside of Korea. Its innovative approach to traditional Korean dishes has garnered attention and praise. Intrigued by its recent menu expansion, we were eager to explore the new offerings.

Mala Jjimdak 4/5

One of their most popular dishes, Jjimdak, now comes in four new flavours: Mala, Jiajang Mala, Rosé, and Mala Rosé. We tried the Mala Jjimdak ($39.90), which reminded us of Mala Xiang Guo! It was nice and savoury with a good kick of spices. The potato slices and glass noodles soaked up the sauce so well that we kept going for more.

Buldak Noodle 3.8/5

Another spicy dish is the Buldak Noodle ($22.90) with chicken. The chicken pieces are full of flavour and nicely charred, a great pairing with the spicy noodles. This is a levelled-up Samyang Hot Chicken Ramen for the spice lovers.

Chicken Pancake 4.2/5

This Chicken Pancake ($17.90) dish surprised us! It's crispy on the outside and chewy on the inside. Ilmiri does not serve the 'usual' Korean-style pancake, like seafood with leek or kimchi, and we didn't expect chicken to taste so good as a Korean pancake. This is great for sharing or pairing with drinks.

Stir Fried Pork 4/5

Another dish that is great to pair with drinks is the Stir Fried Pork ($28.90). It comes with fresh lettuce and unique white kimchi on the side, which you can wrap together for a good bite. We were told that white kimchi is washed and then stir-fried. It has a char flavour and retains a bit of the vinegarish taste.

Chicken Soup 3.8/5

Chicken Soup Set ($17.90) is very comforting. The soup is very 'clean' and packed with sweetness, served with noodles, rice and banchan. We were told to eat it with noodles first and then rice. Our only qualm is that the chicken slices are a bit dry as they used chicken breast.

Kimchi BBQ Nacho 3.5/5

A unique fusion rendition is this Kimchi BBQ Nacho ($24.90) with bulgogi beef or pork, chopped white kimchi, diced tomatoes, nacho cheese and guacamole. The portion is quite big and suitable for sharing, but we wish there were more cheese/sauce to bind the ingredients together. The guacamole is very fresh and flavourful though.

Makgeolli Cocktails 3.8/5

Makgeolli, a traditional Korean liquor made with fermenting rice, is now available in cocktail form in flavours such as Honeycomb ($13), Banana, Melon, Grape, and Peach ($15). Our favourite is the Honeycomb one, which boosts the stronger and more profound taste of Makgeolli.

P/S: If you are a fan of the Korean street snack Hotteok, Ilmiri will be rolling this out as a dessert option. We tried it first-hand during this tasting, and it was a sweet ending.

Photos and words by Jaslyn. An avid cook who lives to eat and travel for food. Note: This is an invited tasting.


ilmiri
25/26 Circular Road
Singapore 049381
Tel: +65 8468 8566
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Nearest MRT: Raffles Place (EW, NS Line)

Opening Hours:
Mon-Fri: 11.30am - 11pm
Sat & Sun: 12pm – 11pm

Direction:
1) Alight at Raffles MRT station. Take Exit G. Walk straight to Circular Road. Walk to destination. Journey time about 5 minutes. [Map]

Yue Bai (月白) @ Duxton Road - Refined Fujian Heritage Dishes Paired with Portuguese Wines

Yue Bai on Duxton Road has launched a new Summer Menu crafted by Singaporean Chef - Owner Lee Hong Wei for the summer season. Celebrating his Fujian heritage, Yue Bai's new seasonal menu offers a touch of modernity to Fujian dishes from various cities. In addition to the Summer Menu, Yue Bai also introduces its extensive selection of Portuguese wines for wine pairing, the largest collection in a Chinese restaurant in Singapore. These wines, known for their varied and lively notes, complement the refined flavours of Hokkien cuisine without overpowering them.

Appetisers 4.5/5

We began with some appetisers. Tinted in pink, the Roselle Flower-Infused Chinese Yam ($12) was a light and nourishing bite, crunchy with an elevated sweetness. Crisp-Fried Burdock with Sesame Seeds and Spice Powder ($14) was moreish, and the Crisp-Fried Beancurd Skin with Minced Chicken and Water Chestnut ($14), seasoned with Five Spice, boasted a juicy and mouthwatering texture. Made from organic purple rice, the Deep-Fried Organic Purple Rice Cake ($16) carried a nuttier flavour, enriched with XO Sauce, Rice Puff, and Spring Onions. The Lion Mane Mushroom Nuggets with Salted Egg, Curry Leaf, and Bird's Eye Chilli ($18) was a table favourite. The minced and pressed mushrooms created meat-free nuggets with a surprisingly juicy and non-greasy texture. The salted egg and milk powder formed a perfect powdery light coating.

Double-Boiled Night Blooming Cereus 4.5/5

Next, we enjoyed a nourishing Double-Boiled Night Blooming Cereus, Dried Fig, and Duck Breast Soup ($18). The clear broth, featuring Ba Wang Hua (dehydrated Night-Blooming Cereus flower), known for its detoxifying properties, offered a herbaceous taste and sweetness with a comforting deep flavour.

Tong Ann Braised Pork Belly 4/5

The mains showcased timeless Fujian classics, which are relatively labour-intensive and traditionally reserved for special occasions. The Tong Ann Braised Pork Belly ($38) featured a thick cut of pork belly slow-cooked with Dried Oyster, Dried Shrimp, and Chestnut. While the dark and umami sauce was delightful, some parts of the meat were somewhat dry, which was a pity.

Stir-Fried Sweet Potato Cake 4.8/5

One of the highlights was the Stir-Fried Sweet Potato Cake ($32) with Shiitake, Sakura Prawns, and XO Sauce. The dish's smoky and umami flavour made it a crowd-pleaser, and the chewy texture of the sweet potato cake was impressive. Apparently, it hasn't been easy for Chef Lee to create such a texture as the characteristics of our local flours differ from those of China. Chef Lee's effort paid off, making this a must-try!

Hokkien Braised Noodles 4/5

Hokkien Braised Noodles ($35), a native's favourite, is elevated with a Seafood Medley. Braised in an oyster-based stock, the noodles were served with scallops, prawns, and lettuce, topped with minced mushrooms, pork, and fried garlic. The noodles' texture was enjoyable, and their light flavour profile complemented the more robustly flavoured dishes.

Braised Yam, Alkaline Rice Cake 4.5/5

The Braised Yam, Alkaline Rice Cake ($18) is traditionally reserved for Chinese New Year. Chef Lee replaced rice with yam using his grandmother's recipe because of its higher collagen content. The rice cake was tender with a slight hint of alkaline taste, paired perfectly with the tender pieces of yam doused with a highly flavoured sauce.

Braised Chinese Mustard Green 4/5

Braised Chinese Mustard Green, Minced Pork, and Sun-Dried Chinese Mustard ($24) was a simple, homely dish. The lightly poached Chinese mustard was topped with an appetising mixture of minced pork and mei cai.

Jasmine Milk Pudding 5/5

Dessert was impeccable. The wobbly Jasmine Milk Pudding ($12) was aromatic with jasmine floral notes and finished with Xiang Pian Tea to balance the sweetness. We ended the evening with an amazing dessert wine from Portugal, adding a perfect finale to the meal.

Yue Bai is proud to unveil a special promotion in tribute to Chef's Fujian heritage and in the spirit of sharing Hokkien creations with a broader audience. Enjoy 50% off select weekly dishes from 20 May to 30 June 2024. Six dishes will be on promotion on rotation depending on the different weeks:

20 – 26 May 2024: Stir - Fried Sweet Potato Cake, Shiitake, Sakura Prawns, XO Sauce (UP $32)
27 May – 2 June 2024: Braised Chinese Mustard Green, Minced Pork, Sun-dried Chinese Mustard (UP $26)
3 – June 2024: Tong Ann Braised Pork Belly, Dried Oyster, Dried Shrimp, Chestnut (UP $38)
10 – 16 June 2024: Hokkien Braised Noodle with Seafood Medley (UP $35)
17 – 23 June 20 24: Chinese Mustard Green, Shiitake, Sakura Prawns, Pork Belly, Rice (UP $28)
24 - 30 June 2024: Red Vinasse Pork, Turnip Pearl (UP $28)

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.


Yue Bai (月白)
33 Duxton Road
Singapore 089497
Tel: +65 97218055
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Nearest MRT: Maxwell (TE Line)

Opening Hours:
Tue-Sun: 1145am - 3pm, 545pm - 10pm
(Closed on Mon except PH)

Direction:
1) Alight at Maxwell MRT station. Take Exit 3. Cross the road and walk down Duxton Road. Walk to destination. Journey time about 3 minutes. [Map]

FYSH @ The Singapore EDITION - New Communal Seafood-focused Sunday Brunch by Australian Award-winning Chef Josh Niland

FYSH at EDITION is unlike your traditional steakhouses and Sunday Brunches. Led by Australian Award-winning Chef Josh Niland, the restaurant adopts an ethical and sustainable approach to seafood, with a menu focused on "whole fish cooking." This approach also means that at FYSH, every part of the fish is creatively incorporated into the menu as much as possible.

The FYSH Roast experience, available exclusively for Sunday lunch from 12pm to 2.30pm, offers a communal dining experience priced from $108 per person. Diners can also opt for Flowing Champagne packages, along with complimentary free flow coffee, tea, juices, and soft drinks.

Diners can choose between two distinct dining areas. The corridor seating offers a serene ambience surrounded by greenery and bathed in natural sunlight. In contrast, the main dining hall features dimmer lighting, creating a warmer and cosier yet elegant atmosphere.

Our knowledgeable servers rolled the FYSH Trolley to our table, introducing the various fish and cuts that will be served during our meal. Depending on your group size, you can choose your preferred main dish, with options available for individual portions or group servings for two or four people. For a wider variety, I definitely recommend dining with a larger group.

Charcoal Grilled Slipper Lobster 4.5/5

The brunch begins with five seafood starters. The Charcoal-Grilled Slipper Lobster stands out as a favourite for many of my dining companions and me. It's succulent and lightly seasoned, allowing its natural sweetness to shine through.

FYSH Egg Tart 4/5

The vibrant FYSH Egg Tart was another popular starter. The burst of briny trout roe in a crisp tart shell was delightful.

Raw Amberjack in Royal Kombu 3.8/5

The Raw Amberjack in Royal Kombu might look ordinary, but it had a surprising slice of amberjack wrapped within crunchy and thick kombu.

Abrolhos Island Scallop 4.2/5

Accompanied the fresh Abrolhos Island Scallop was an addictive housemade XO sauce.

Swordfish Empanadas 4/5

The curry puff-lookalike Swordfish Empanadas had an appetising swordfish filling with a bit of spiciness. Make sure to pair this with the roasted garlic yoghurt.

Selection of Dry-Aged Wooloolaba Yellowfin Tuna 4.5/5

Next came a showstopper: the Selection of Dry-Aged Wooloolaba Yellowfin Tuna. This dish featured a dry-aged yellowfin tuna ribeye steak, merguez sausage, and glazed skirt steak, accompanied by various condiments such as parsley and shallot salad, Café de Paris butter, harissa, chimichurri, and tuna bone sauce. Not only was it a visual feast, but it also showcased FYSH's expertise in seafood and grilling. It was fun pairing it with a variety of condiments for different flavours.

Sides of Selection of Dry-Aged Wooloolaba Yellowfin Tuna

Alongside the yellowfin tuna, we were served a refreshing Salad of Ox Heart Tomato and Stone Fruit, as well as perfectly fried and seasoned Salt & Vinegar Onion Rings and Kombu Fries.

Butterflied Aquna Murray Cod 4.2/5

Roasted in the Josper grill, the smoky Butterflied Aquna Murray Cod was presented with a golden brown finish and surrounded with pressed roast potatoes, BBQ padron peppers, and BBQ tomato chimichurri. Recommended condiments here were herbs & shallot vinaigrette, and garlic aioli.

Roasted & Glazed Free-Range Duck 4.2/5

If you are less into fish, the Roasted & Glazed Free-Range Duck would be the one to consider. The succulent slices of duck complemented sweet barbecued white peaches, chickpea & fennel seed panisse, sweet & sour radicchio and hazelnut & duck sauce.

Line Caught Flounder on the Bone 4.5/5

The last of our mains was the Line Caught Flounder on the Bone with java brown clams, creamy celeriac purée and BBQ apple purée. The tender fish meat is finished with a buttery flounder bone sauce.

Side of Line Caught Flounder on the Bone

On the side is a selection of mushrooms, black funghi and tangerine spinach.

Apple Tarte Tatin 4/5

We moved on to desserts, starting with the Apple Tarte Tatin. This thin-crusted tart was served with celeriac custard.

Chocolate & Murray Cod Fat Caramel 4.2/5

The Chocolate & Murray Cod Fat Caramel is a unique chocolate tart because it includes Murray cod fat caramel, which imparts a slight hint of fishiness. It may not be for everyone, but it definitely surprised us.

Tart Trifle of Red Fruits 4/5

Put together with rose cream, rose jelly and coconut, the Tart Trifle of Red Fruits should be your choice of dessert if you have a sweet tooth and are a fan of floral flavours. It was sweet and tangy and made an excellent conclusion to our meal.

Despite the mixed reviews online, we had a lovely dining experience that showcased an emphasis on sustainability. Guests can make reservations directly at www.sevenrooms.com/reservations/fyshsingapore, and it's best to come in a group to try more dishes.

Photos and words by Jo. A girl who loves her Mala (麻辣) at Da La (大辣), discovering hidden food gems and a good cup of matcha latte. Note: This is an invited tasting.


FYSH at EDITION
The Singapore Edition
38 Cuscaden Road
Singapore 249731
Tel: +65 6329 5000
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Nearest MRT: Orchard Boulevard (TE Line)

Opening Hours:
Breakfast: 6.30am to 10.30am
Lunch: 12pm to 2.30pm
Dinner (Monday to Thursday): 6pm to 10pm
Dinner (Friday to Sunday): 6pm to 10.30pm

Direction:
1) Alight at Orchard Boulevard MRT Station. Take Exit 1. Turn right and walk down Cuscaden Road. Walk to destination. Journey time about 8 minutes. [Map]

2) Alight at Orchard MRT Station. Take Exit 11. Walk down Orchard Boulevard Road towards Four Seasons Hotel. Take the walking path beside Four Seasons Hotel to the back of the hotel toward Forum Shopping Mall. Turn left onto Cuscaden Road. Walk to destination. Journey time about 10 minutes. [Map]