Tiffin Room @ Raffles Hotel - Return of The Wondrous Flavours of Holi

Tiffin Room at Raffles Hotel is once again presenting Holi Festival Specialities, exclusively crafted by award-winning Chef de Cuisine Kuldeep Negi, at the historic Tiffin Room. The Wondrous Flavours of Holi will be available from 18 to 31 March 2024 for both lunch and dinner.

Stuffed Yellow Lentil Dumplings 3.5/5

Our dinner began with Chef Kuldeep's Welcome Dahi Gujia (Stuffed Yellow Lentil Dumplings With Sweet Yogurt, Tamarind And Spicy Mint Chutney), a beloved North Indian snack, involves lentils ground and shaped into a half-moon gujiya, generously adorned with yoghurt, tamarind chutney, coriander mint chutney, and an array of Indian spices. Combining the chutneys and spices resulted in an explosion of flavours - a delightful interplay of sweet, tangy, and savoury notes infused with aromatic undertones. The addition of nuts provided an enjoyable textural contrast to the chaat. Personally, I would have preferred a bit less of the tamarind chutney, as it leaned towards the sweeter side.

Pickled Spicy Tandoori-Grilled Chicken Wrap 4/5

Next is the Achari Murgh Tikka Kathi Roll, featuring Pickled Spicy Tandoori-Grilled Chicken Wrap served with Beetroot, Radish And Onion Salad. The chicken was tender and flavourful with a heady blend of spices, which was quite nicely balanced by the herbaceous mint chutney and the side salad.

Pan-Seared Black Cod 4.5/5

The Main Course was served in its classic tiffin set. Tawa Masala Fish was the crowd's favourite, featuring Pan-Seared Black Cod in a Special Blend Of Spices, Onion And Tomato Masala. The tangy and fruity sweetness of the masala complemented the inherent richness of the cod.

Boneless Chicken Leg 4/5

Murgh Madras is a crowd pleaser with tender Boneless Chicken Leg in curry rich in mustard seed and spices.

Pahadi Gosht 4.2/5

Pahadi Gosht is a rare treat that serves Himalayan-style Lamb Chop Curry with Fresh Herbs And Spices. The lamb was delightfully tender, and this more robust form of curry proved to be a good pairing with the meat's flavours.

Yellow Lentil Curry 3.5/5

The Tiffin set also includes Shahi Dal, a curry made with Yellow Lentil with Black Beans and Red Kidney Beans. I enjoyed the textural interplay of the various beans and lentils, but I prefer a more spice-forward curry that tastes bolder.

Tomato Mint Pulao 5/5

Butter Naan and Laccha Parantha 5/5

Despite the curries being the main focus, the Tomato Mint Pulao, Butter Naan, and Laccha Parantha truly stole the spotlight for me. The Tomato Mint Pulao was a delight, featuring light and fluffy basmati rice infused with the fragrant essence of mint and cardamom, punctuated by sweetness from softened fresh tomatoes. Both the naan and parantha proved equally satisfying, boasting the desired texture and a rich, buttery flavour that added a layer of joy to the overall dining experience.

Dessert 3/5

The Dessert is a platter of Makai Halwa, Gujia, and Gur Para (Sweet Corn Halwa, Traditional Sweet Dumplings Stuffed With Coconut And Dried Fruits, and Jaggery Bites). However, I found these selections a bit too heavy for a dessert course after the fairly rich dishes. Perhaps a lighter option would have provided a more balanced and refreshing conclusion to the meal.

Options of 2 glasses and 4 glasses alcoholic beverages pairing are available as well.

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.


Tiffin Room
Raffles Hotel
1 Beach Road
Singapore 189673
Tel: +65 63371886
Facebook
Website
Nearest MRT: City Hall (EW Line, NS Line)

Opening Hours:
Lunch: 12pm - 145pm
Dinner: 630pm - 845pm

Direction:
1) Alight at City Hall MRT station. Take Exit A. Walk to Junction of North Bridge Road and Bras Basah Road. Cross the road. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Esplanade MRT station. Take Exit F. Cross the road. Walk to destination. Journey time about 3 minutes. [Map]

Kai Kai Sushi & Grill @ Wisma Atria - Newest Brainchild of Chef Yamashita Teppei Replaces Koh Grill & Sushi Bar, Offering Range of Japanese Fare

Kai Kai Sushi & Grill now sits where Koh Grill & Sushi Bar used to be in Wisma Atria, bringing diners a comprehensive menu of Japanese dishes ranging from classic sashimi and sushi to yakitori and teppan.

The new casual restaurant is helmed by Chef Yamashita Teppei, most known for its various Japanese F&B concepts on our island, such as Teppei Japanese Restaurant and Man Man Japanese Unagi Restaurant (now known as Unagi Tei). Here at his newest brainchild, Chef hopes to bring affordable yet quality Japanese fare to diners.

We sampled several items, with some in bite-sized portions. The prices listed are for the full portions.

Pitan Tofu 4/5

Pitan Tofu ($5) is always one of my must-orders when it's on the menu. Kai Kai's rendition is decent, with a slightly nutty sesame sauce base and a generous topping of chopped century egg and tobiko. I would have preferred a more robust century egg flavour in its sauce for that extra oomph.

Kai Kai Hanabi Roll 4/5

You will find a selection of different sushi rolls on the menu, one being the Kai Kai Hanabi Roll ($18.80). I found the sauce slightly too sweet, but this one is for fans of salmon as they offer it 2-ways here - raw in the middle and lightly aburi-ed on top.

Negitoro Sushi 3.8/5

The Negitoro Sushi ($6) roll had the classic combination of minced tuna and chopped spring onions in its centre, with crunchy tempura bits for extra texture. The tuna portion could be much better, for a better ratio to the tempura bits.

Nama Kaki 4/5

Next was the Nama Kaki, which had a plump and fresh oyster drizzled with a mildly tangy ponzu vinegar sauce.

3-Kind Sashimi Moriawase 4/5

We got to see Chef Yamashita Teppei do a bluefin tuna block-cutting demonstration, leading to our next dish, the 3-Kind Sashimi Moriawase ($15). We sampled slices of otoro, chutoro and maguro.

While they weren’t the best quality of cuts, they were still thick and fresh.

Buta Enoki Yakitori 3.5/5

The Buta Enoki Yakitori ($4) had enoki mushrooms wrapped with pork belly. While I enjoyed the grill on it, it was tougher and blander than I expected it to be. I prefer a stronger seasoning on this.

Yaki Hotate 4/5

Served in its shell with a wedge of lemon, the Yaki Hotate ($12) carried a nice slight char. The plump scallop remained juicy despite the grill.

Sukiyaki 3.5/5

While the pork slices were tender, we found the rest of the elements in the Sukiyaki ($16.80) more mediocre. The base could be a touch less salty as well.

Kani Toro Donburi 4.2/5

From the selection of mains, I decided on the Kani Toro Donburi ($17). It was clearly created for crab lovers, with crab meat, crab leg and soft shell crab with toppings of ikura and tobiko. The original size and portion will also include an onsen egg! The crab meat used was fresh and sweet.

Kai Kai Castle Bento 3.8/5

The Kai Kai Castle Bento ($18.90) was served in a multi-tiered bento box shaped like a Japanese castle. Each tier featured different items, namely tamago and unagi, assorted sashimi, and a bed of rice with chopped tuna belly, tempura bites, flying fish roe and ikura.

Unfortunately, its taste paled compared to its look, with average cuts on the sashimi. I must say that it's still considerably decent for the variety at this price.

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.


Kai Kai Sushi & Grill
Food Republic Wisma Atria
#04-21
435 Orchard Road
Singapore 238877
Instagram
Nearest MRT: Orchard (NS, TE Line)

Opening Hours:
Daily: 1130am - 10pm

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

Chef Chan's Private Dine @ Scotts Road - Preserving Legacy, Crafting Excellence

Nestled within the premises of Indocafe along Scotts Road is Chef Chan Private Dine, spearheaded by Chef Wong Hong Loong, the skilled disciple of the renowned Chef Chan Chen Hei. While it might initially seem perplexing to name a restaurant after a chef not leading the kitchen, Chef Chan Chen Hei's prestigious legacy in the Chinese culinary realm justifies this choice. The restaurant promises a repertoire of Chef Chan's classic dishes, complemented by contemporary twists under the meticulous guidance of Chef Wong Hong Loong.

Abalone with Caviar / Maitake Mushroom "Kung Fu" Soup 4.2/5

We had the Dinner Set Menu by Loong Shi Fu, priced at $188+ per person, and the evening commenced with an amuse-bouche featuring Abalone with Caviar and a Maitake Mushroom "Kung Fu" Soup. The prized abalone, sweetened with caviar and immersed in the earthy essence of maitake mushroom, offered a tantalising prelude to the gastronomic feast.

Golden Morsels - Foie Gras with Shrimp Paste 3.8/5

Golden Morsels - Iberico Pork with Chive Dumpling 4/5

Golden Morsels - Marinated Quail Leg with Five Spices 4.2/5

The Golden Morsels trio followed, presenting a symphony of flavours. The Foie Gras with Shrimp Paste, boasting a crispy exterior, danced on the palate with a delightful medley of textures. Iberico Pork with Chive Dumplings showcased juicy dumplings infused with the essence of chives, while the Marinated Quail Leg with Five Spices provided a herbal and tender interlude.

Wellness Chicken Soup 5/5

The Wellness Chicken Soup emerged as a highlight, a potently brewed elixir resulting from a 12-hour simmer of whole chicken with ginseng. Served in a teapot and poured theatrically into individual bowls, the rich and flavoursome soup hinted at the essence of pure chicken essence.

Steamed Spotted Grouper with Homemade Tofu and Egg White 4/5

The Steamed Spotted Grouper, harmoniously paired with Homemade Tofu and Egg White, showcased the delicate flesh of the grouper enrobed in silky steamed egg white—an ode to the chef's artistry.

Poached Australian Cabbage with Double Boiled Chicken Broth 4.8/5

The Poached Australian Cabbage, immersed in Double-Boiled Chicken Broth, symbolising abundance and fortune, unfolded as a visual delight. The cabbage, served blooming at the table, captured the essence of softness and sweetness.

"Loong Shi Fu" Signature Crispy Sakura Chicken 5/5

An iconic Chef Chan's dish is the "Loong Shi Fu" Signature Crispy Sakura Chicken, which features paper-crisp skin, revealing tender and moist meat beneath. The impressive texture and flavour profile invoked the essence of a perfectly executed dish.

Wok-Fried Kway Teow with Seasonal Fresh Crab Gravy 4.2/5

The Wok-Fried Kway Teow with Seasonal Fresh Crab Gravy emerged as a stellar dish — a fusion of silky flat rice noodles infused with "Wok Hei" and adorned with a rich crab roe gravy, complemented by crispy noodle bits for an added crunch.

Chilled Supreme Bird's Nest with Rock Sugar 3.5/5

Rounding off the feast, the Chilled Supreme Bird's Nest with Rock Sugar provided a light and nourishing dessert. Additionally, Little Sweets comprising Mochi coated in peanut and Nian Gao with a thin crisp batter served as delightful petits fours.

Little Sweets 4/5

In conclusion, Chef Chan Private Dine masterfully preserves the legacy of Chef Chan Chen Hei, weaving traditional excellence with contemporary flair through Chef Wong Hong Loong's skilled hands. Each dish served unfolds as a symphony of flavours, a testament to the richness of Chinese gastronomy. The restaurant is not merely a dining establishment; it is a celebration of heritage, a gastronomic journey that intertwines the past and present in every exquisite bite. Chef Chan Private Dine undoubtedly holds a distinguished place in Singapore's vibrant F&B landscape.

Note: This is an invited tasting.


Chef Chan's Private Dine
(within INDOCFE - Peranakan Dining)
35 Scotts Road
Singapore 228227
Tel: +65 6737 0895
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Instagram
Nearest MRT: Newton (DT, NS Line)

Opening Hours:
Tue-Sun: 12pm - 230pm, 6pm - 930pm
(Closed on Mon)

Direction:
1) Alight at Newton MRT station. Take Exit A. On Scotts Road, turn right and walk down Scotts Road towards Orchard Road direction. Journey time about 6 minutes. [Map]

AMI Patisserie @ Scotts Road - Popular Online Pastry Shop Opens First Physical Concept, Crafting Fine Pastries through an ode to Japanese and French Traditions

AMI Patisserie, celebrated for its online prowess in crafting exquisite pastries under the skilled hands of Chef Makoto Arami, has finally materialised into a physical haven at 27 Scotts Road. The Kyoto-style wooden townhouse on the grounds of the colonial black and white bungalow marks AMI Patisserie's debut in the brick-and-mortar world.

Upon entering, patrons are greeted by a serenely elegant Patisserie Café, offering seating for 12. This inviting space provides the perfect backdrop for intimate brunches or leisurely afternoon teas, showcasing fine a la carte sweets, savouries, and viennoiseries — all artfully prepared a la minute. The Chef's Table Discovery Experience ($118++) awaits for a deeper gastronomic affair in the exclusive 8-seat Tsudoi Dining Room.

Piedmont Hazelnut Financier 4.8/5

I had the privilege of embarking on the Chef's Table Discovery Menu — an exquisite 6-course culinary journey that delved into the artistry of pastry creation by Chef Makoto Arami. The Piedmont Hazelnut Financier initiated our journey. Spread with hazelnut praline and adorned with shaved roasted Piedmont hazelnuts, it provided a sweet overture to our 6-course symphony.

Bread Basket 4.5/5

A complimentary Bread Basket graced our table, featuring Sourdough Bread and Iwa Nori Escargot Bun. Accompanied by applewood-smoked and whipped unsalted Lescure butter, these creations showcased Chef Makoto's prowess in bread making too.

1st Course - Signature Choux 5/5

The Signature Choux held a special place in Chef Makoto's heart, paying homage to his father's choux recipe. This Japanese egg-filled craqueline choux, topped with crème fraîche, Schrenckii caviar, hanaho, and edible gold flakes, delivered a delightful blend of sweet and savoury flavours — a perfect harmony of crispiness and complexity.

2nd Course - Shizuoka Tomato Tartelette 4.8/5

The Shizuoka Tomato Tartelette drew inspiration from Chef Makoto's love for Italian flavours. Aged parmesan tartelette, topped with fromage blanc cream, fresh Amela tomatoes, basil oil, micro basil, and cornflower, harmonised Italian classics with a modern twist.

3rd Course - Japanese Uni Brioche 4.8/5

The Japanese Uni Brioche showcased Chef Makoto's fusion prowess, featuring brown butter brioche topped with lime cream, sea urchin, grated fresh wasabi, finger lime, and lime zest. This creation provided a burst of flavours, bursting with a firework of delights.

4th Course - Nasu Brulee 4.2/5

Inspired by Kyoto's Miso Dengaku, the Nasu Brulee featured bruleed eggplant custard, grilled beinasu dusted with sansho powder, and miso caramel. Paired with soy and miso ice cream, it presented a unique and complex flavour profile.

Palate Cleanser - La France Pear 4.2/5

A refreshing interlude came in the form of La France Pear — fresh pear topped with pear puree, chamomile gelee, and yuzu and pear granita. It is a sweet and invigorating dessert that cleanses the palate.

5th Course - Marble Dark Chocolate 4.2/5

The Marble Dark Chocolate was an artistic ode comprising three types of ganache, layered with plain and chocolate tuile and finished with a quenelle of Amaretto ice cream. This dessert celebrated the craftsmanship of the ceramic ware master who crafted the tableware for the Tsudoi Dining Room.

6th Course - Ichigo Milk 4.2/5

The Ichigo Milk, a finale featuring Amaou strawberries, showcased the 'king of Japanese strawberries.' With strawberries mixed in strawberry sauce, fromage blanc mousse, mint gelee, Hokkaido milk ice cream, strawberry granita, and edible gold flakes, it was a delightful conclusion — a light yet sweet ending to the culinary journey.

Oyatsu - Kumquat & Kokuto Pineapple Pie 4.5/5

To cap off the experience, the Oyatsu — Kumquat & Kokuto Pineapple Pie — offered a taste of Lunar New Year festivities. A Mille feuille puff pastry filled with almond cream, pineapple jam simmered with Okinawan kokuto black sugar, and kumquats from Miyazaki prefecture provided a sweet and symbolic ending.

In conclusion, the Chef's Table Discovery Experience at AMi Patisserie transcended a mere culinary journey — a symphony of flavours, artistry, and sentiment. Chef Makoto Arami's meticulous craftsmanship and thoughtful compositions elevate pastries to a form of culinary art, offering patrons an unforgettable and deeply personal gastronomic encounter. AMi Patisserie's physical concept place is more than a patisserie. It is a testament to the craftsmanship and passion that defines Chef Makoto Arami's culinary world.

Note: This is an invited tasting.


AMI Patisserie
27 Scotts Road
Singapore 228222
Tel:+65 8907 6146
Facebook
Instagram
Website
Nearest MRT: Newton (DT, NS Line)

Opening Hours:
Patisserie Café
Tue-Fri: 1130am - 6pm
Sat-Sun, PH: 11am - 6pm
(Closed Mon-Tue from 19 Feb 2024 onwards)

Tsudoi Dining Room - Chef's Table Discovery Experience
Wed-Sat: 12pm - 3pm, 7pm - 9pm
Sun: 12pm - 6pm

Diretion:
1) Alight at Newton MRT station. Take Exit A. Walk down Scotts Road. Walk to destination. Journey time about 6 minutes. [Map]