The Feather Blade @ East Coast Road - Second Outlet with a Brand New Seafood Bar Alongside Store-exclusive Surf & Turf Dishes

The Feather Blade Steakhouse, renowned for its commitment to alternative cuts of beef, ventures into the East Coast with its second outlet. This new establishment introduces a seafood bar, showcasing delectable treasures from the sea, and debuts store-exclusive surf and turf dishes. In the spirit of melding the boldest flavours from the land with the sweetest offerings from the sea, The Feather Blade Steakhouse aims to provide a unique surf and turf steakhouse experience that resonates with Singaporeans' love for both steak and seafood.

Oysters 4/5

From the Seafood Bar, we indulged in Fresh Oysters from France, each pair paired with distinct accompaniments. The Salsa Taquera ($7.80/pair) offered a burst of flavours, while the Ponzu Ikura ($12/pair) elevated the oysters with a delightful zing.

Shrimp Cocktail 4/5

Another tempting creation from the seafood bar was the Shrimp Cocktail ($18.50 for 3pc). The prawns, poached to perfection and served chilled, retained their freshness and crunch. Accompanied by a sweet and tangy house cocktail sauce, it was a delightful symphony of flavours.

Scallop 4/5

Continuing our seafood experience, the Hokkaido Scallop Carpaccio ($16), served with a shiso lime glaze, the sweet scallop received a zesty finishing touch, accentuated by the briny burst of salmon roe.

White Corn 4/5

The menu includes a vegetable delight - White Corn ($8.50). Charred to perfection, the corn was remarkably sweet, with a hint of smokiness. The smoked paprika oil added a touch of spiciness, while the tarragon cream provided a creamy balance.

Aubergine 3.8/5

The Aubergine ($7.50) from Australia presented a unique pairing. While the eggplant was mild, the dish exploded with flavours from the feta cheese, miso glaze, and balsamico. Cashew nuts sprinkled on top added an extra layer of texture contrast.

Bincho Feather Blade 3.5/5

For the pièce de résistance, we savoured the Bincho Feather Blade ($28 for 200g). Grilled with a sweet and savoury house glaze over Bincotan, this signature steak might not be the most tender cut, but it compensates with a smoky richness in flavour.

Fries 4/5

Accompanying our main course was the Triple Cooked Wagyu Beef Fat Fries ($7.90). Crispy, fluffy, and imbued with the fragrance of wagyu beef fat, these fries were a delight. The dill sour cream dip added a refreshing twist, or, for an extra indulgence, you could opt for the ikura dip.

Swordfish Sando 4.5/5

A surprising gem was the Swordfish Sando ($32). Featuring swordfish belly with smoked katsu sauce sandwiched between toasted Japanese milk bread, it played an optical illusion akin to a pork sando. However, the swordfish's taste and tenderness set it apart, making it a remarkable dish.

Pistachio Tiramisu 3/5

The dessert, Pistachio Tiramisu, was a moist creation with a creamy pool of pistachio sauce drenching it, and pistachio nuts adding a delightful texture. Unfortunately, the pistachio flavour was somewhat subdued, leaving room for improvement.

In conclusion, The Feather Blade Steakhouse's East Coast outlet has successfully brought a unique blend of land and sea to the whole experience. With its alternative cuts of beef and the addition of a seafood bar, it continues to redefine the steakhouse experience, offering a symphony of flavours that will surely resonate with steak and seafood enthusiasts alike.

Note: This is an invited tasting.


The Feather Blade | Steak & Seafood Bar
225 East Coast Road
Singapore 428922
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Nearest MRT: Dakota (CC Line)

Opening Hours:
Mon: 530pm - 11pm
Tue-Fri: 12pm - 330pm, 530pm - 11pm
Sat-Sun: 1130am - 11pm

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

Salt & Palm @ Joo Chiat - Neighbourhood Resto-Bar Serving Modern Flavours Of East Indies

Having won over Sydney, Australia, Salt & Palm has now opened in the colourful neighbourhood of Joo Chiat, bringing its fun new take on the flavours of the East Indies to our shore. Helmed by Executive Chef Natasya Soetantyo, she seeks to change the perception and introduce the diversity of Indonesian cuisine as a whole archipelago through contemporary cooking techniques using traditional spices, recreating the complex flavours and dishes in a modern way.

Fresh Oyster 4/5

We kickstarted our meals with a couple of starters, beginning with the Fresh Oyster ($28 for 3 pc). The freshly shucked Amelie oysters from Marennes-Oleron, France, can be paired with either a choice of lime wedges or tomato tamarind and basil kemangi pandan oil.

Hokkaido Scallop 4/5

Next is the Hokkaido Scallop ($22), lightly torched and paired with tempe chips, fried garlic, chilli peanut lime, sweet soy and lemon basil herbs. The combination gives a glimpse of Chef Natasya's philosophy of incorporating her Indonesian heritage into her cooking.

Fish Cake 4/5

The Balinese-style Fish Cake ($12 for 2pc), made from minced fish and a blend of traditional spices, is topped with chilli lemongrass shallot salsa which enlivens the flavour. The accompanying chicken skin tuille provides that extra textural enjoyment.

Potato Cake 3.5/5

There are also several Vegan dishes on the menu, such as the Potato Cake ($12 for 2pc). The potato cake is topped with vegan mayo and vegan caviar to finish. The combination and flavour are straightforward, which didn't come with any significant surprises.

Prawn Bisque Pasta 4/5

Moving to the mains, we had the Prawn Bisque Pasta ($32), inspired by Palembang Mie Celor, a seafood noodle in coconut broth. The interpretation, which comes with king prawns, south sumatran prawn bisque, onsen egg, beansprouts, tobiko and chives, is bursting with the sweetness of the sea.

Beef Short Ribs 3.8/5

Australian grain-fed beef is used for the Beef Short Ribs ($52). I wish the texture could be more tender, but the rendang sauce is fragranced with kaffir lime leaf, cinnamon, chilli, and candlenut. The flavour is more savoury than sweet, leaning more towards the Indonesian style instead of the sweeter Malaysian style.

Porchetta 4.5/5

The Porchetta ($32) at Salt & Palm is its version of Balinese Babi Guling. The pork belly is marinated in a unique Balinese spice blend but cooked in Italian style. The result is succulent with crispy crackling, paired with chilli lemongrass salsa for a lifted enjoyment. This is one of my favourite dishes for the night.

Mushroom Rendang 4.5/5

Another beautiful dish on the menu is the Mushroom Rendang ($30). The medley of mushrooms and baby potatoes is simmered in a housemade rendang sauce over long hours and topped with toasted coconut flakes for texture contrast.

Pandan Coconut Creme Brulee 2.8/5

We wrapped up our dinner with the Pandan Coconut Creme Brulee ($15) and Pavlova ($18) for dessert. The Pandan Coconut Creme Brulee is egg and dairy free, topped with jackfruit and berries. There was even young coconut filling in the custard. However, I wouldn't say I liked the texture of the creme brulee. It lacked that smooth, creamy texture without the use of egg and dairy.

Pavlova 4.2/5

Compared to the creme brulee, I preferred the Pavlova ($18) for its brighter flavours. The plant-based meringue with plant-based mango and passionfruit cream is further embellished with fresh mango, blueberry, grilled peach and coconut flakes.

Note: This is an invited tasting.


Salt & Palm
467 Joo Chiat Road
Singapore 427678
Tel: +65 89399617
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Nearest MRT: Dakota (CC Line)

Opening Hours:
Mon, Wed-Thu: 5pm - 11pm
Fri-Sun: 9am - 3pm, 5pm - 11pm

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 number 16. Alight 4 stops later. Walk down Joo Chiat Road to destination. Journey time about 12 minutes. [Map]

Good Chai People @ East Coast Road - Singapore First Chai Specialty Cafe In Katong

Located in Katong, Good Chai People is Singapore's first Chai Cafe that puts a spotlight on handmade artisanal sticky chai, served along with hearty brunch and mains. The 60-seater cafe is tastefully designed to allow customers to enjoy a comforting cup of chai in a cosy and homely space.

Sticky Chai Latte 3.8/5, Hoji-Chai Latte 3.8/5

With a total of 11 iterations of chai, we were spoilt for choice. The Sticky Chai Latte ($8) features a soothing blend of Ceylon OPA leaves, oat milk, coconut sugar and cinnamon, while the Hoji-Chai Latte ($8) has subtle notes from the Japanese roasted tea, which paired well with the chai aroma. However, the chai flavour in both cups was not as intense as I would have liked and could be stronger. Oat milk and coconut sugar are used in the chai drinks to be more inclusive, vegan-friendly, and more considerate towards customers who are lactose-intolerant.

Burnt Brussels Sprouts 4.2/5

The Burnt Brussels Sprouts ($16) was an addictive side. The yuzu sesame drizzle provided a refreshing tanginess to the dish, which cut through the bitterness of the brussels sprouts. It is also topped with nori and sesame seeds for some added flavour.

Mommy's Spinach 4/5

The Mommy's Spinach ($12) is an elevated take on the creamed spinach. It comes in a comforting mix of Gruyère cheese, bechamel sauce, and brown butter, with fried eggs atop. You can also add $2 for additional sourdough toasts to dip in.

24-Hr Beef Brisket 4.5/5

One of our favourite dishes is the 24-Hr Beef Brisket ($20). The beef brisket is well-marinated and tender and comes with two perfectly oozy poached eggs, tangy toasted sourdough, confit baby potatoes, and hand-cut potato chips.

Prawn & Chorizo Aglio Olio 4.2/5

The Prawn & Chorizo Aglio Olio ($22) comprises perfectly al-dente pasta tossed in umami prawn head butter and paired with char-grilled tiger prawns and savoury chorizo strips. The dish comes with a strong fiery kick, suitable for those who like their aglio olio extra spicy.

French Toast 4/5

We enjoyed the gorgeous French Toast ($20), which tasted as good as it looked, featuring a thick Brioche French toast sandwiched in layers of tangy berry compote and peanut butter, topped with whipped cream cheese, and a maple thyme drizzle.

Words and photos 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.


Good Chai People
225 East Coast Road
Singapore 428922
Tel: +65 97835757
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Nearest MRT: Dakota (CC Line)

Opening Hours:
Daily: 8am - 6pm

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]

Diamond Kitchen @ Laguna Park - Celebrate 10th Anniversary with Lip-smacking ‘3 Crabs for $49.90’ Deal

I still remember my first visit to Diamond Kitchen at Laguna Park eight years ago after an article by Straits Times food critic Wong Ah Yoke brought it to fame. The restaurant saw snaking queues overnight, and I heard they even have to turn away customers. It was so hard to get a table then. Yet, in a blink of an eye, the restaurant is celebrating its 10th anniversary this year.

Honey Marmite Crab 4.5/5

In conjunction with the restaurant's 10th anniversary, it is rolling out an irresistible crablicious deal. The special promotion allows customers to enjoy 3 Crabs for $49.90 for both dine-in and takeaway. Each crab weighs about 500g. What's more astonishing is your can choose to cook the crab in 20 different flavours.

Gan Xiang Crab 4.2/5

I was surprised that the restaurant now offers up to 20 flavours for the crabs. Some of them are unique flavours, such as Honey Marmite Crab. It never occurs to be the sweet and savoury combination of honey and marmite that come together harmoniously with the crustaceans. It is a good change from the usual chilli and black pepper crab, which is more suitable for children.

Curry Crab 4.8/5

The Gan Xiang Crab was the signature when the restaurant first opened. I am glad that it is still on the menu. However, I find the spice level has been toned down and is sweeter now, which didn't showcase the spices' aroma. The crowd's favourite for the night is the Curry Crab served in claypot with long beans and eggplant. It is like a crab version of the curry fish head. The curry sauce is very appetising, and I love the new style of having crab.

X.O Crab Bee Hoon Soup 4/5

Another beautiful crab dish on the menu is the X.O Crab Bee Hoon Soup ($55.90). It hits the spot for for a good bowl of crab bee hoon soup. The only disappointment is I couldn't taste the X.O in the soup.

Salted Egg Yolk Sotong 4.5/5

Besides the crab promotion, Diamond Kitchen also rolls out an All-Stars Set Menu ($85++ for 3-4pax / $155++ for 6-8pax) that showcases their all-time signature dishes over the ten years. It comprises five courses, starting with the Salted Egg Yolk Sotong, which is coated in a light crispy batter of cream crackers and flour for that addictive crunch. It is further tossed in handmade salted egg yolk powder and curry leaves, elevating the taste profile.

Champagne Pork 4.2/5

Juicy and tender is the Champagne Pork. The double deep-fried pork collar is tossed in a perfect balance of sweet and tangy flavour that is delightful with each bite.

Brinjal Claypot 4.5/5

The best to savour with a bowl of steaming rice is the Brinjal Claypot cloaked in piquant homemade sauce. The sauce is so delicious that I can have a few bowls of rice with it.

Superior Stock Clam Bee Hoon 4.5/5

Another dish that brought Diamond Kitchen to fame is the Superior Stock Clam Bee Hoon. The silky bee hoon served in a thick superior stock is packed with natural sweetness from the generous portion of succulent fresh clams and wolfberries. I recommend having it together with their fragrant homemade sambal chilli if you love spicy food. It elevates the enjoyment to a whole new level.

Pumpkin & Ginko Yam Paste 4.2/5

Ending the 5-course meal on a sweet note is the Pumpkin & Ginko Yam Paste. I love Orh Nee and enjoyed the rich, creamy, and flavourful warm pureed yam.

It is glad to see Diamond Kitchen is still around after all these years, surviving the tough years of COVID. I am happy that the head chef is still around, maintaining the same standard and quality all these years. The promotions will be available at both their Laguna Park and Science Park outlet.

Note: This is an invited tasting.


Diamond Kitchen (钻石小厨)
Laguna Park Condominium
5000F Marine Parade Road
#01-22/23
Singapore 449289
Tel: +65 64480629
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Nearest MRT: Bedok (EW Line)

Opening Hours:
Daily: 11am - 230pm, 530pm -11pm

Direction:
1) Alight at Bedok MRT station. Take Exit A. Walk to bus stop at Bedok MRT station (Stop ID 84039). Take bus number 31. Alight 6 stops later. Walk to destination. Journey time about 15 minutes. [Map]

2) Alight at Bedok MRT station. Take Exit B. Walk to Bedok Bus Interchange (Stop ID 84009). Take bus number 196 or 197. Alight 7 stops later. Walk to destination. Journey time about 15 minutes. [Map]

Jia Wei Chinese Restaurant @ Grand Mercure Singapore Roxy - All New A La Carte & Dim Sum Menu In Support Of Local Produce

Jia Wei Chinese Restaurant, located at Grand Mercure Singapore Roxy, introduces new a la carte and dim sum items to support our local produce and reduce the reliance on food imports. Chinese Executive Chef Victor Lee has curated a mouth-watering menu sourcing vegetables and fish from the local farms, incorporating them into the revamped menu.

Wok-fried Daikon Cake with XO Sauce 4.5/5

A must-try is the Wok-fried Daikon Cake ($10) from the dim sum menu with XO sauce. Coated in umami XO sauce, the wok-fried daikon is crispy on the exterior and soft inside. Topped with shredded egg and beansprouts, they give the daikon cake a lift in flavour and texture.

Jia Wei Butterfly Pea Har Gow 4.2/5

Butterfly Pea Rice Roll with Australian Scallop 3.8/5

Giving the classic Har Gow and Rice Roll a modern take is the Jia Wei Butterfly Pea Har Gow ($7.80 for 3pc) and Butterfly Pea Rice Roll with Australian Scallop ($8.80). The Har Gow was plump with crunchy prawns. As for the rice roll, I find the scallop stuffing an unusual choice as the ingredient itself is rather bland in taste. Thanks to delicious soy sauce that lifted the flavour profile.

Crispy Local Soft Shell Crab with Ice Plant 4/5

Moving to the a la carte menu, we started with the Crispy Local Soft Shell with Ice Plant ($22 per serving). A refreshing combination of crispy soft shell crab paired with crunchy ice plant. The whole enjoyment is brightened with the addition of ume infused tomato and yuzu dressing.

Curly Kale Soup 4/5

I am not a fan of kale, but that does not deter me from finishing the Curly Kale Soup ($20 per serving) cooked with braised crab meat and beancurd. It doesn't have the earthy Kale taste, which I dislike. Instead, it felt more like having a bowl of chicken soup with the braised crab meat and beancurd giving it a substantial mouthfeel.

Corn-fed Har Cheong Chicken Slider 4.2/5

One of my favourite dishes for the night is the Corn-fed Har Cheong Chicken Slider ($28) drizzled with yuzu dressing, giving it a tangy kick. A crispy and tender chicken fillet is sandwiched between a soft and fluffy bun. I enjoy the textural combination of soft, fluffy, tender and crisp, all coming together in a delicious bite.

Wok-fried Celtuce Stem 4.5/5

It is my first time trying celtuce stem, and I was surprised by how much I like it. The Wok-fried Celtuce Stem ($24) cooked in Szechuan dried chilli has a delectable sweetness and a delightful crunchy texture.

Crispy Egg Noodle 4.2/5

Regulars can still look forward to perennial favourites and signature dishes on the menu. One of them is the Crispy Egg Noodle ($26) in chicken broth gravy. It even comes with fresh seafood such as prawns and fish slices.

Chilled Homemade Coconut Pudding 4.8/5

Wrapping up our dinner is the Chilled Homemade Coconut Pudding ($15 per serving) with a scoop of vanilla ice cream. The pudding made from fresh coconut water is light and refreshing. It is just a perfect dessert to end the night. 

Note: This is an invited tasting.


Jia Wei Chinese Restaurant
Grand Mercure Singapore Roxy
50 East Coast Road
Level 2
Singapore 428769
Tel: +65 63405678
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Nearest MRT: Dakota (CC Line), Paya Lebar (EW Line, CC Line)

Opening Hours:
Tue-Sun: 12pm - 3pm, 6pm - 11pm
(Closed on Mon)

Direction: 
1) Alight at Dakota MRT station. Take Exit A. Walk to bus stop at Block 99 (Stop ID 81181). Take bus number 31. Alight 6 stops later. Walk to destination. Journey time about 15 minutes. [Map]

2) Alight at Paya Lebar MRT station. Take Exit B. Walk to bus stop along Paya Lebar Road (Stop ID 81111). Take bus number 43, 76, 134 or 135. Alight 8 stops later. Walk to destination. Journey time about 18 minutes. [Map]