Full Circle by J-man @ Thye Hong Centre - Semi-Fine Dining Restaurant Hidden Within A Business Centre

Full Circle by J.man at Thye Hong Centre is a semi-fine dining restaurant serving progressive Asian cuisine, helmed by Chef Jay Teo. Its circular logo, with a stray end, symbolise the start of a new journey for Chef Jay - from culinary school as a trainee to a fully-fledged Chef, then back to being an instructor, completing a full circle with him back being a chef once again. Weekdays dinner and Saturday lunch feature a $168 Tasting Menu, alongside an option for Full Wine Pairing $128 and Abridged Pairing $88.

‘Lap Cheong’ Croquette

Cured Mackerel

The Tasting Menu is really interesting. I experienced five unique 'snacks', followed by a 'bread' item with a wine pairing. We started with a rose to complement the savoury snacks.

Smoked Chicken Cigar

‘Char Siew’ Tartlet

Cured Mackerel and 'Lap Cheong' Croquette were served together, followed by Smoked Chicken Cigar and 'Char Siew' Tartlet. Though dainty in size, each was packed with flavours. The Char Siew tartlet came loaded with caramelised fatty goodness and was rich and mouth-filling.

Blue Swimmer Crab Broth

Oyster Bread

The items that made a statement for me were the Blue Swimmer Crab Broth and Teochew oyster puff-inspired Oyster Bread. 2kg of blue swimmer crab to produce a litre of broth; hence each bowl is a full-bodied broth with depths of flavours. Sandwiched between each fluffy bread is a plump oyster, complementing each other perfectly.

Hokkaido Scallop 4.5/5

Hokkaido Scallop features a refreshing mix of Hokkaido scallop and water chestnut. Green apple slices and ginger flower sorbet served with pickled jicama jus added to that lightness and crunch. After all the savoury snacks, this refreshed my tastebuds with its citrus-forward flavour profile.

Obsiblue Prawn 3.8/5

The next course was Obsiblue Prawn, served with piquant pineapple, bamboo shoot and tamarind chutney, and coconut cream spiced with kaffir lime leaves and tamarind oil. I love how the tropical flavours played out in this dish and the mingling of the cold and warm elements, producing a very cohesive dish.

Quail 2.5/5

One of the mains featured was Quail served in 2 ways - one with angelica root infused jus and the other deep-fried with a tempura batter. Either way didn't quite work for me.

Duroc Pork Belly 4.8/5

On the other hand, the Spanish Duroc Pork Belly was deeply satisfying. Each laced with perfectly crisped skin amazed me with its clean flavour and optimal lean meat and fats ratio. Drawing ideas from Korean BBQ, diners are given lettuce to wrap each piece of pork belly, with coriander pesto and fish sauce caramel on the side to slather them with. Similar to kimchi, there are also some pickles to help cut the meat's richness. I was surprised that I was able to finish all of it without feeling of being overloaded. Thumbs up for this dish!

Red Snapper 4.5/5

You can choose to add on a Red Snapper course (+$28). Reminiscent of otah, the snapper was aromatic with the warm notes of banana leaf. Slathered with laksa rempah and coconut, the snapper was delicious with punchy spices. The juicy pomelo salad served on the side was an equally thoughtful touch to the dish.

Pre-dessert

There's also a pre-dessert course - Chrysanthemum Jelly with Goji Berry Sorbet. The chrysanthemum scent was uplifting, and I enjoyed how the sorbet sweetened the jelly, which carries a slightly bitter note.

Porcini Parfait 4.5/5

Dessert was a Porcini Parfait with Miso Sorbet paired with sesame crumbles and poached pear. Savoury ice creams are common, but I rarely get to try a plated dessert that is so well executed. The porcini had a distinctive taste but melded harmoniously with the miso sorbet, with added textures and nuances from the sweet pear and nutty sesame crumble.

Sweet Endings 4.5/5

Summing up our meal was Sweet Endings, featuring 9-spice Madeline and adorable Kaya Toast Macarons. The latter had a crust creatively done by mixing real toast with meringue to create the bread-meringue crust. The kaya custard had just the right amount of sweetness for the pandan flavour to come through.

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. Note: This is an invited tasting.


Full Circle by J-man
Thye Hong Centre
2 Leng Kee Road
#01-05
Singapore 159086
Tel: +65 80310141
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Nearest MRT: Redhill (EW Line)

Opening Hours:
Tue: 6pm - 1030pm
Wed-Sat:12pm - 230pm, 6pm - 1030pm
(closed on Sun & Mon)

Direction:
1) Alight at Redhill MRT station. Take Exit A. Turn right and walk down Tiong Bahru Road. Continue onto Leng Kee Road. Walk to destination. Journey time about 5 minutes. [Map]

Sonder @ Henderson - Bakery Bistro by Day, Euro-Asian Restaurant by Night, by Chef Joe Leong

Sonder, by Chef Joe Leong, is tucked in an industrial area in Henderson. It might be a little inaccessible to travel to, but it takes on a charming space and offers quite an exciting menu. It's a bakery-bistro by day and a Euro-Asian restaurant by night. Along with the Euro-Asian flavours are incorporated Thai, Chinese and local elements, which tie in with the Chef's cultural background.

If you are here for lunch, the 2-Course Menu is at $30/Pax, while the 3-Course Menu is at $45/Pax. A number of dishes are available a la carte as well.

For dinner, there are three menus to choose from. The Petit Menu of 4 Courses ($88/Pax), the Classic Menu of 7 Courses ($138/Pax) and the Gourmand Menu of 9 Courses ($188/Pax). We tried dishes from across these menus, with the majority of them focusing on local and Thai-inspired flavours.

Fresh Bakes

Before diving into dinner proper, we got a taste of their bakery items with a bread basket of freshly baked Butter Croissant ($3.50), Rye Sourdough ($5 for Half, $8 for Full) and Focaccia ($9). On the side, we had three housemade butter - classic salted butter, kombu and garlic. Our favourite was the light yet crisp focaccia that came with a lovely chew, paired with the classic and kombu butter. These bakes and more are available for walk-in purchases in the day, but try to make reservations before heading down to avoid disappointment.

Sea Urchin 4.2/5

We had a lovely start with an amuse bouche of Sea Urchin. It was a mouthful of sweet and creamy uni on a crispy sesame crumble, topped with refreshing calamansi foam.

Mapo Spinach Tofu 4/5

Part two of the amuse bouche was Mapo Spinach Tofu. The smooth, silky tofu is deep-fried and topped with Sichuan-infused minced pork. It was appetising and boasted a mild heat.

Aubergine 3.8/5

For our starter, we had the Japanese Aubergine paired with an interesting red curry sorbet, pearl onions, sundried cherry tomatoes and housemade crispy chips. It was a fun dish, especially with the contrasting addition of the red curry sorbet, but we also thought the tangy sorbet masked the aubergine a little more than we liked.

Risotto 4.2/5

Who would have guessed the Risotto is Chef Joe's take on our local classic chicken rice? With a roulade of chicken, spring onion pesto and ginger tuile, it's finished off with drops of housemade chilli and dark soya sauce. The risotto was fragrant and creamy, retaining a pleasant bite. Our ginger tuile was a tiny bit burnt, but it was an enjoyable dish. It is also available a la carte during lunch for $20.

Seasonal Fish 4/5

The Barramundi arrived with a distinct fragrance. It was served two ways - steamed and fried in a garlic lime jus. The fish was firm yet tender, and while the broth looked mild, it packed a robust, tangy punch.

Kurobuta Pork Collar 4.2/5

Inspired by many's favourite Thai street food, moo ping, the Kurobuta Pork Collar features burnt apple and a coconut glaze. Marinated and glazed in a coconut glaze, the pork collar is first sous vide, then grilled over a charcoal fire where the smokiness gets locked in. The skillfully cut apple is made into a roll and lends a tangy sweetness to the tender pork.

Red Ruby 4.5/5

We honestly did not expect to enjoy this Red Ruby ($15) as much, but Chef Joe's modern and delicate rendition wow-ed us. On a base of coconut crumble, you have coconut sorbet and a thin rose-flavoured milk skin layered on top with crunchy red rubies on the side. It's mildly sweetened and a refreshing way to end the meal.

Apple Crumble 4.2/5

As an additional dessert, Chef Joe recommended his signature Apple Crumble ($20). Lightly breaking through the thin-shelled “apple” will reveal caramelised apple cubes in brandy and apple mousse. These paired delightfully with the chocolate crumble base.

Petit Fours

Our meal ended with Petit Fours of dragon fruit, chocolate tart, and a strawberry mousse macaron.

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.


Sonder
217 Henderson Road
Singapore 159555
Tel: +65 65134502
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Website
Nearest MRT: Redhill MRT (EW Line)

Opening Hours:
Tue-Sat: 12pm - 5pm, 6pm - 10pm
(Closed on Mon and Sun)

Direction:
1) Alight at Redhill MRT station. Take Exit A. Walk to bus stop at Redhill MRT station (Stop ID 10209). Take bus 145. Alight 5 stops later. Walk to destination. Journey time about 10 minutes [Map]

2) Alight at Telok Blangah MRT station. Take Exit A. Cross the road. Walk to bus stop opposite Telok Blangah MRT station (Stop ID 14169). Take bus 176. Alight 4 stops later. Cross the road. Walk to destination. Journey time about 12 minutes. [Map]

Yi Qian Private Dining @ Leng Kee Road - Hidden Restaurant Within A Business Centre, Serving Fine Cantonese And Teochew Fare

Yi Qian Private Dining is a new Chinese restaurant hidden within a nondescript business centre. Helming the kitchen is Chef Raymond, who has years of experience working at Golden Palace Singapore and Lei Garden Restaurant Hong Kong. The restaurant has an extensive menu ranging from Cantonese to Teochew Fare. Customers can even customise their menu upon the advance request of 3 days.

Crispy Prawn Fritters 4/5

A great appetiser to kick start the meal is the Crispy Prawn Fritter ($9.80). The thinly sliced prawn fritters are crispy and topped with sweet sakura prawns, deep-fried to golden perfection.

Stir-fried Shark Fin with Crabmeat served with Superior Stock in Teapot 3.8/5

A signature at Yi Qian is their Stir-fried Shark Fin with Crabmeat served with Superior Stock in Teapot ($68). It is a 2-part dish whereby the shark fin is separated from the superior stock. To enjoy the dish, have a bite of the shark fin and sip the superior soup brewed for over 6 hours using old chicken bones and ham.

Teochew Crispy Yam & Prawn Omelette 4.2/5

The Teochew Crispy Yam & Prawn Omelette ($24) comes in a disc shape, generously studded with hearty yam wedges and fresh prawns. I love the crispy and fluffiness accentuated by the flavourful yam.

Pig's Stomach and Chicken in Pepper Soup 4.2/5

The Pig's Stomach and Chicken in Pepper Soup ($108) requires pre-order at least one day in advance. A whole kampong chicken is wrapped in a pig's stomach and boiled in a white pepper soup. It is a pot of nourishing soup boiled for 4 hours under high heat with a myriad of spices.

Sizzling Kai Lan in Claypot 4.2/5

Nowadays, restaurants like to serve their vegetables in claypot, such as the Sizzling Kai Lan in Claypot ($22). They are stir-fried with belachan and shrimps. It's simple yet irresistibly mouth-watering, with the kailan retaining a delectable crunch.

Wok Hei Fried Kway Teow with Diced Kai Lan and Preserved Radish 4/5

A staple Teochew dish is the Wok Hei Fried Kway Teow with Diced Kai Lan and Preserved Radish ($18). The flat rice noodles are tossed in a hot wok with crunchy preserved radish, kailan and shrimps, infused with the wok's breath for a smokey finish.

Sugar Encrusted Deep Fried Yam Sticks 4.5/5

Surprisingly, my favourite item is the Sugar Encrusted Deep Fried Yam Sticks ($20). It is the best version I have eaten so far. It has a sweet layer of sugar coating with an exterior crisp, followed by a soft and moist interior packed with the beautiful yam flavour.

While I see a glimpse of excellence in some dishes, there are misses too. I felt I had not tried the best of the restaurant yet. I probably have to return to try more of his dishes to get a final verdict.

Note: This is an invited tasting.


Yi Qian Private Dining
Thye Hong Centre
2 Leng Kee Road
#01-04
Singapore 159086
Tel: +65 65136377
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Nearest MRT: Redhill (EW Line)

Opening Hours:
Daily: 1130am - 3pm, 6pm - 1030pm

Direction: 
1) Alight at Redhill MRT station. Take Exit A. Turn right and walk down Tiong Bahru Road. Continue onto Leng Kee Road. Walk to destination. Journey time about 5 minutes. [Map]

Ristorante Takada @ Alexis Condominium - An Italian-Japanese Restaurant By Chef Masahiro Takada

Ristorante Takada is an Italian-Japanese restaurant located at Alexis Condominium. It is helmed by Chef Masahiro Takada, who has honed his skills in Michelin-starred restaurants in Italy and Japan. We have the 5-course Omakase Dinner priced at $158.

Before starting the omakase dinner, we are served complimentary bread paired with olive oil and balsamic.

Mushroom Soup 4/5

We started with dinner with Mushroom Soup served in a coffee cup. With the layer of foam, it felt like we were having a cup of mushroom cappuccino.

3 Kind Of Mix Appetizer 3.5/5

Our first course is a Trio of Appetizer. We have Scallop & Prawn, Burrata with Tomato & Parma Ham, and Smoked Duck on the plate. I felt the appetizer lacked the finesse I was expecting, but they were good tasting.

Lobster with Hokkaido Scallop and Hamaguri Clam 4.2/5

The next course is the lavish Lobster with Hokkaido Scallop and Hamaguri Clam drenched in a bright orange sauce. I am not sure what the sauce is, but it is sweet, creamy, and tangy that complements the fresh seafood.

Tagliolini Hokkaido Sea Urchin with Squid Ink Sauce 4.2/5

For the pasta dish, we have the Tagliolini Hokkaido Sea Urchin with Squid Ink Sauce. There are two ways of enjoying the pasta. The first is to appreciate the creaminess and sweetness of the uni. Second, you can have it with the squid ink sauce to enjoy another taste profile from the sea.

Miyazaki A5 Wagyu Tenderloin Steak with Red Wine Sauce 4.8/5

For mains, it was the Miyazaki A5 Wagyu Tenderloin Steak with Red Wine Sauce cooked beautifully to medium-rare. Known as the best wagyu beef in Japan for its signature marbling, the meat stood out for its buttery texture and dense beefy flavour.

Dessert 4/5

Wrapping up the five-course dinner is a trio of desserts. On the plate, we have a slice of Burnt Cheesecake, Tiramisu and Raspberry Sorbet. The tiramisu is a bit heavy for me with the soaked alcohol in the finger. I have a light palate; hence my preference is the burnt cheesecake and raspberry sorbet.

Petite Four

Last but not least, we have Madeleine for Petite Four. The soft sponge cake with crispy edge completes an enjoyment omakase meal at Ristorante Takada.


Ristorante Takada
356 Alexandra Road
#01-07
Singapore 159948
Tel: +65 63393969
Facebook
Website
Nearest MRT: Queenstown (EW Line), Redhill (EW Line)

Opening Hours:
Tue-Sun: 12pm - 2pm, 6pm - 10pm
*1st & 3rd week of month, closed on Mon & Tue
*2nd & 4th week of month, closed on Mon

Direction:
1) Alight at Queenstown MRT station. Take Exit B or C. Walk to bus stop at Queenstown MRT Station (Stop ID 11149). Take bus number 195. Alight 2 stops later. Cross the road. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Redhill MRT Station. Take Exit A. Walk to bus stop opposite Redhill MRT station (Stop ID 10201). Take bus number 33, 120. Alight 3 stops later. Cross the road. Walk to destination. Journey time about 8 minutes. [Map]

Wen Xin Fish Soup. Lu Wei @ Bukit Merah View Food Centre - A Simple And Yet Satisfying Bowl Of Fish Soup

During my recent trip to Bukit Merah View Food Centre, I got to try Bukit Merah View Carrot Cake at the food centre. Since I have made a rare trip down to this food centre, might as well try something else. Hence we settled for Wen Xin Fish Soup since there was a queue, which usually is an indication that the stall is quite popular.

Batang Fish Soup 3.8/5

We ordered two bowls of Fish Soup. One with Batang Fish and the other with Red Grouper. Each bowl of clear soup comes with the fish slices,, lettuce and tofu. While the soup may be light and clear, it imparts a refreshing sweetness, allowing the natural flavours and freshness of the fish slices to come through. Starting from $3 a bowl, this is very reasonably priced.

Red Grouper Fish Soup 3.8/5

Besides their fish soup, you can also order Pig Trotter and Mei Cai to go along with your meal. I will usually order the Pig Trotter if the stall sells it, as I enjoyed drenching the braising gravy into my bowl of rice. The braising gravy is light, slightly sweet and comes with a tad of herbal aroma. The braised meat thought a bit on the tough side, I could not resist sinking my teeth into the fatty, wobbly skin.

Pig Trotter 3.5/5

Overall I enjoyed the fish soup, which is simple and light. Perfect for those days that you want something comforting. As for the pig trotter, I think it can be better if the braised meat is more tender. I won't complain much because for the price I am paying, I can get a satisfying meal that does not hurt my pocket.


Wen Xin Fish Soup. Lu Wei
Bukit Merah View Food Centre
Blk 115 Bukit Merah Central
#01-42
Singapore 150163
Nearest MRT: Redhill (EW Line), Tiong Bahru (EW Line)

Opening Hours:
Tue-Sun: 11am - 2pm
(Closed on Mon)

Direction:
1) Alight at Redhill MRT station. Take Exit A. Walk to bus stop at Red Hill MRT station (Stop ID 10209). Take bus number 132 or 145. Alight 4 stops later. Walk to destination. Journey time about 10 minutes. [Map]

2) Alight at Tiong Bahru MRT station. Take Exit A. Walk to bus stop opposite Tiong Bahru MRT station (Stop ID 10161). Take bus number 16 or 851. Alight 3 stops later. Walk to destination. Journey time about 10 minutes. [Map]