ANTO Pizza E Aperitivi @ Jiak Chuan Road - A Blend of Artisan Pizzas and World-Class Cocktails

Nestled among the charming heritage shophouses on Jiak Chuan Road, ANTO Pizza E Aperitivi is a restaurant helmed by renowned bartender/entrepreneur Giancarlo Mancino and Master Pizzaiolo Antonio Brancato. Here, authentic Italian pizzas meet innovative world-class cocktails, creating a unique dining experience.

Bruschette - The Classic 4.5/5

We began with Bruschette - The Classic ($16), a timeless appetiser that highlights simplicity at its best. Sourdough bread is topped with oven-baked tomatoes, garlic olive oil, and fresh basil. The vibrant sweetness of the tomatoes combined with the earthy notes of olive oil makes this a refreshing and satisfying start to the meal.

Bruscette - Cetara 4/5

Next was the Bruschette - Cetara ($20), featuring lemon zest butter, Cetara anchovies, and caper flowers. While the buttery richness felt slightly overpowering for some diners (a few were seen scraping off excess butter), the overall balance of zesty, salty, and tangy notes worked well for me.

Rocco 4.2/5

The Rocco ($24) is a Southern Italian-style pizza baked in a small pan at over 250°C for 10-12 minutes. The result is a puffed dough with a crispy exterior and fluffy interior. Topped simply with mozzarella, thinly sliced potatoes, and fresh rosemary, each bite is a delightful combination of textures and flavours.

Caponata 4/5

The Caponata ($36) is a vegan pizza topped with tomato sauce, Sicilian-style agrodolce vegetables (zucchini, aubergine, and capsicum), and homemade onion purée. While the combination isn't traditionally associated with pizza, the balance of sweet, tangy, and savoury flavours worked beautifully together.

Rustica 4.2/5

From the more inventive "Le Antonio" section of the menu, the Rustica ($38) is a standout. Created by Chef Antonio a decade ago, this pizza features tomato sauce, fresh salsiccia (fennel pork sausage), smoked Scamorza cheese, radicchio, and rosemary. The play on textures from the smoky cheese and shredded raw chicory elevate this dish, making it a creative yet comforting option.

Melanzana 4/5

Another innovative offering is the Melanzana ($38), a pizza topped with oven-baked eggplants, smoked Scamorza cheese, mint, and peperoncino oil. Specifically crafted for Singapore, the aubergine purée adds a creamy depth, while the fresh mint offers a surprising burst of flavour, giving it a refreshing touch.

Margherita Dolce Fried 3/5

The Margherita Dolce Fried ($22) offers a playful, vegan twist on the classic pizza. It features sweetened house tomato sauce, soy cream in place of mozzarella, and a mint reduction instead of basil. While the dough's texture was enjoyable, the overly sweet sauce was not to my liking, making it less appealing overall.

Classic Panettone 3.5/5

We ended the meal with the Classic Panettone ($20), served with a velvety vermouth zabaglione made using Mancino Vermouth. The dessert is reminiscent of bread pudding, offering a warm and comforting end to the meal, though it could have used a touch more excitement in flavour to leave a lasting impression.

ANTO Pizza E Aperitivi masterfully blends tradition and creativity, offering pizzas that range from classic Italian styles to bold, modern creations. While a couple of dishes missed the mark slightly, the overall experience was delightful, particularly when paired with their expertly crafted cocktails. For pizza enthusiasts and those seeking a unique pizza experience, ANTO Pizza E Aperitivi is worth a visit.

Note: This is an invited tasting.


ANTO Pizzeria E Aperitivi
2 Jiak Chuan Road
Singapore 089260
Tel: +65 9689 6869
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Nearest MRT: Maxwell (TE Line), Outram Park (DT, EW Line)

Opening Hours:
Mon-Sat: 12pm - 330pm, 6pm - 11pm

Direction:
1) Alight at Maxwell MRT station. Take Exit 3. Walk down Neil Road to Teck Lim Road. Turn right onto Teck Lim Road. Walk down Teck Lim Road and turn left onto Jiak Chuan Road. Walk down Jiak Chuan Road and walk to destination. Journey time about 5 minutes. [Map]

1) Alight at Outram Park MRT station. Take Exit 4. Walk straight towards Kreta Ayer Road. Turn right onto Keong Siak Road. Walk down Keong Siak Road. Walk to destination. Journey time about 5 minutes. [Map]

Sensu @ Keong Saik Road - A Bold Fusion of Japanese and European Flavours

Sensu, a fresh addition to Keong Saik Road, redefines Japanese dining by infusing it with the bold, robust notes of European cuisine. The result is a concept that feels both familiar and refreshingly unique, creating an elevated dining experience that appeals to adventurous foodies and purists alike.

Uni & Sakura Ebi Capellini 4.2/5

We began with the Uni & Sakura Ebi Capellini ($32), a dish that embodies slurping indulgence. The silky capellini is adorned with sakura ebi and nori, topped with creamy uni, and brought together by a zesty lemon confit. The balance of umami and brightness made this dish an absolute delight.

Black Truffle Chicken Wings 4.2/5

A standout from the menu, the Black Truffle Chicken Wings ($18 for 2 pcs), offers a luxurious twist on a classic favourite. Deboned chicken wings are stuffed with fragrant summer black truffle and sticky rice, all encased in a golden, crispy skin. Each bite was an explosion of textures and earthy flavours.

Sakura Ebi Fritter 4.5/5

The Sakura Ebi Fritter ($15) is visually stunning, fried to a perfect golden brown with a delightful crunch. The sakura ebi and hanaho add a touch of elegance, while the accompanying garlic aioli provides a rich and flavourful punch, enhancing the dish’s crispy goodness.

Hokkaido Scallop 4.8/5

The Hokkaido Scallop, with its dim sum-like presentation, reminded me of a dish straight out of Culinary Class Wars on Netflix. The scallop was plump, sweet, and encased in a crispy outer layer. This dish perfectly blended sophistication and comfort, paired with a luscious crustacean sauce elevated by vin jaune.

Seafood Paella 4.5/5

The Seafood Paella ($58 for 2 pax / $115 for 4 pax) is the epitome of Sensu's Japanese-European fusion philosophy. The dish harmonises the savoury notes of land and sea, featuring carabinero prawns, crispy baby squid, chorizo, and cherry tomatoes. Instead of traditional Spanish rice, premium Koshihikari rice is used, adding a delicate Japanese twist. The dish is further elevated with a crispy socarrat layer at the base, which provides a satisfying texture contrast.

Lamb Rack 4/5

The Lamb Rack was grilled to perfection, showcasing a tender, medium-rare interior with a beautifully charred exterior. Served with black garlic, artichoke purée, garlic shoots, morels, and lamb jus, the dish offered a robust, earthy flavour profile that lingered pleasantly on the palate.

Myriad of Citrus 4/5

We ended with the Myriad of Citrus ($12), a dessert as playful as it is refreshing. Resembling a piece of salmon sashimi, it is composed of lime granita, lemon, orange, and grapefruit. This dessert strikes a perfect balance of sweetness and tartness, leaving a clean and invigorating finish to an extraordinary meal.

Sensu’s innovative fusion of Japanese and European cuisines sets it apart in the competitive dining scene of Keong Saik Road. With a menu that seamlessly marries bold, robust flavours with delicate Japanese nuances, Sensu delivers an unforgettable dining experience that food enthusiasts won’t want to miss.

Note: This is an invited tasting.


Sensu
27 Keong Saik Road
Singapore 089134
Tel: +65 9017 7631
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Nearest MRT: Maxwell (TE Line), Outram Park (DT, EW Line)

Opening Hours:
Tue-Sat: 12pm - 23pm, 6pm - 1030pm
(Closed on Sun, Mon)

Direction:
1) Alight at Outram Park MRT station. Take Exit 4. Walk straight towards Kreta Ayer Road. Turn right onto Keong Siak Road. Walk down Keong Siak Road. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Maxwell MRT station. Take Exit 3. Walk straight down Neil Road to Teck Lim Road. Turn right onto Teck Lim Road. Walk down Teck Lim Road to Keong Saik Road. Walk to destination. Journey time about 3 mintues. [Map]

Hiyaki Yakitori Izakaya Bar @ Kamping Bahru - Bringing a Fresh and Inventive Twist to Traditional Japanese Cuisine

Nestled in the tranquil stretch of Kampong Bahru, Hiyaki Yakitori Izakaya Bar is a recently opened Izakaya Bar that brings a fresh and inventive twist to traditional Japanese cuisine.

With its cosy and intimate ambience, the bar features a softly dimmed atmosphere with Japanese-inspired decor.

Guests can choose from a private dining room with traditional Japanese zaisu seating or table and bar seating for a more casual experience.

Assorted 5 Kind Sashimi 4.2/5

Although Hiyaki labels itself as a yakitori izakaya bar, its menu is impressively diverse, featuring a wide range of both raw and cooked dishes. We sampled the Assorted 5 Kind Sashimi ($70.80), which included generous slices of otoro, kanpachi, maguro, sake (salmon), and mekajiki. The freshness of the fish was evident in the sweetness of each bite. A similar sashimi platter is also available with chutoro at a reduced price of $10.

Potato Salad 4/5

The quintessential Japanese Potato Salad ($8.80) is a new addition to the menu and offers a delightful twist with crispy fried shredded sweet potato on top, adding an extra crunch to the dish. This creamy salad also features sweet corn kernels, carrots, cucumber, and eggs, making for a satisfying blend of textures and flavours.

Pidan Tofu 4.2/5

Another exciting new appetiser on the menu is the Pidan Tofu ($7.80). Thanks to its inventive twist, this dish left a lasting impression on me. Like the potato salad, it features a topping of crispy fried potato, which adds an unexpected crunch and elevates the traditional pidan tofu. It's a successful and refreshing take on a familiar favourite.

Deep Fried Silver Fish 3.8/5

The final appetiser we tried was the Deep Fried Silver Fish ($12.80), served with mayonnaise dip. While the silver fish was well-fried and pleasantly plump, the dish itself was somewhat ordinary. However, it pairs nicely with drinks and would make a great snack for casual sipping.

Salmon Mentai Maki 4/5

A new addition to the menu, the Salmon Mentai Maki ($16.80) is a favourite among Singaporeans. This maki roll is generously filled with ingredients such as salmon sashimi, avocado, and what appears to be pumpkin. It's topped with Aburi salmon, mentaiko sauce, and the crunchy shredded sweet potato used in the potato salad.

Charcoal Grill – Tsukune, Torimomo & Tebasaki 4/5

Given that Hiyaki prides itself on being a yakitori bar, we had to sample some of their grilled offerings. We tried the Tsukune (chicken meatballs, $7.80), Torimomo (chicken thigh, $5), and Tebasaki (chicken wings, $5). Each item was well-grilled and flavourful. The tsukune featured bits of soft bone, adding a pleasing texture, while the torimomo had a flavour profile more akin to chicken breast, with less fat than expected but still very tasty. The tebasaki, however, was a bit too salty for our taste. The grill menu also includes other chicken parts such as bishop's nose, liver, gizzard, and heart and vegetables like ladyfinger, ginkgo nut, and oyster mushroom.

Kurohana Wagyu (150g) 4.5/5

For our main course, we enjoyed the Kurohana Wagyu Ribeye Steak ($60.80), accompanied by three condiments: snowflake salt, yuzu shisho, and wasabi. The wagyu was perfectly cooked, with a melt-in-your-mouth texture, juicy and flavorful. Despite its premium price, we highly recommend giving it a try.

Hotate Nori Wasabi 4/5

We were surprised to find the Hotate Nori Wasabi ($19.80/3 pcs) listed under the main course, as they are bite-sized and feel more like an appetiser. Nevertheless, the scallops were perfectly pan-fried and paired wonderfully with the kizami wasabi and crispy nori.

Unagi Chahan 4.2/5

Last but not least, we tried the Unagi Chahan ($16.80). While it may look ordinary, it packs incredible flavour! Each grain of rice is coated in a savoury sauce and fried to a delightful char. The overall taste is a balanced savoury mix with a hint of sweetness reminiscent of teriyaki. This dish is both appetising and hearty, making it perfect for sharing. Be sure to enjoy it while it's hot for the best experience.

For drinks, Hiyaki offers a well-curated selection of beers, sake, and cocktails. Their highballs are priced at S$10.80, and they feature a 1-for-1 Sapporo beer deal at S$11.80 from Monday to Thursday, between 4:30 pm and 7:00 pm.

Overall, we were thoroughly impressed with the quality and flavours of the food at Hiyaki. We look forward to seeing them maintain these high standards in the future.

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


Hiyaki Yakitori Izakaya Bar
33 Kampong Bahru Road
Singapore 169354
Tel: +65 9487 5363
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Nearest MRT: Outram Park (EW, NE Line)

Opening Hours:
Mon-Sat: 5pm – 11pm
(Closed on Sun)

Direction:
1) Alight at Outram Park MRT station. Take Exit 5. Walk to New Bridge Road. Left turn and walk down New Bridge Road. Continue onto Kampong Bahru Road. Walk to the row of shophouses along Kampong Bahru Road. Walk to destination. Journey time about 8 minutes. [Map]

CURE @ Keong Saik Road - Celebrates 9th Anniversary With A Limited-time Menu From Past & Present CURE Chefs

One Michelin-starred CURE celebrates its 9th anniversary with an exceptional limited-time-only menu. This ‘Past & Present’ menu is an all-star collaboration between three current CURE chefs and six ex-CURE chefs who now each helm excellent restaurants of their own.

The stellar line-up of chefs includes CURE’s Chef-Owner Andrew Walsh, Chef Gary Wong and Chef Aiken Low. Alongside them are Chef Stefan Liau from Hevel, Chef Ryan Newman from Le Bon Funk, Chef Maksym Chukanov from Qīn, Chef Kevin Wong from Seroja, Chef Melvin Chou from Terra and Chef Lewis Barker from Sommer.

Fermented Cashew Cream, Kelp & Banana Tart

Chef Stefan Liau from Hevel presents the first appetiser, a Fermented Cashew Cream, Kelp, and Banana Tart. Chef Stefan learned the kelp fermentation technique at CURE six years ago, and whilst I would never have guessed that this combination works, it is somehow a harmonious, creamy bite. It is also a little nutty, and the banana also lends some sweetness.

Irish Gallagher Oyster, Cider Granita & Caviar

The Irish Gallagher Oyster, Cider Granita & Caviar is a signature dish of CURE's Chef Andrew Walsh. The freshness of the chopped oyster is enhanced with horseradish cream, chopped shallots and celery. Cider granita adds a little icy texture and refreshing acidity, and it is finished with some briny caviar for the taste of the sea.

Salmon, Beetroot & Kampot Pepper

From his time at CURE, Chef Ryan Newman from Le Bon Funk used two favourite ingredients — cured salmon and beetroot marinate — to create this bright and cheerful (both in colour and taste) Salmon, Beetroot, and Kampot Pepper. It is an enjoyable appetiser that whets the palate before the more substantial dishes.

Abalone, Mushroom Broth & Sticky Rice

Chef Kevin Wong from Seroja is next with an auspicious dish of Abalone, Mushroom Broth & Sticky Rice. The abalone signifies continued longevity, prosperity and best wishes for CURE. The abalone was perfectly cooked and served in a wild mushroom stock and sticky rice with collagen. I really loved this dish, it's so warm and comforting and just hits the right spot.

Danish Langoustine, Tom Yum & Calamansi

Another hot evening favourite was the Danish Langoustine, Tom Yum & Calamansi by Chef Maksym Chukanov from QĪN. This pretty and tasty dish uses a whole langoustine. The juicy meat is grilled over binchotan charcoal, and the head is used to add sweetness to the Tom Yum soup. The soup is neither too tart nor too spicy; it's very balanced, and you can sip it slowly to fully enjoy the flavours.

Aged Silver Duck

As a surprise, Chef Andrew brought out his signature Aged Silver Duck, Fermented Summer Berries & Spiced Seven Tails Brandy Broth. The duck had rich, deep flavours, and the ageing process enhanced it for a very satisfying taste experience. There was also much buzz and excitement about the glass of liquid gold being served with the duck. It turned out to be a warm glass of duck consommé made with a reduction of duck bones, celery, carrots, onions, an infusion of thyme, rosemary and orange peel, and the addition of some spiced 7 tails brandy for depth of flavour just before serving.

Kyoho Grape, Fruit Tomato & Shiso

Chef Melvin Chou from Terra blends Italian and Japanese influences in this pre-dessert of Kyoho Grape, Fruit Tomato & Shiso. The base is made with fruit tomato gelee, with a refreshing topping of shiso sorbet, as well as peeled Kyoho grapes and Fruit tomato. This dish has some sweetness, with a touch of savoury and tartness. It is unique and quite refreshing.

Valrhona chocolate, Roasted hay, and White Miso

Last but not least, Chef Lewis Barker from Sommer ingeniously recreates the flavours of salted caramel using Valrhona chocolate, Roasted hay, and White Miso. Without salt or caramel, the dish achieves a unique depth with smoky notes from roasted hay and a subtle saltiness from white miso, creating a luxurious and inventive chocolate dessert.

This special menu is available from 11 June till 31 July 2024, and is priced at $188 for three courses, $218 for five courses or $238 for 9 courses.

Overall, I enjoyed the limited-time menu by the past and present chefs. Some dishes have more classic flavour combinations, while others feel more exploratory and innovative. Regardless, it is undoubtedly a golden opportunity to taste these esteemed chefs' signature dishes and craft.

Photographed and penned by Shermine. Through her pictures and stories, she shares her journey of savouring new flavours and experiences. Note: This is an invited tasting.


CURE
21 Keong Saik Road
Singapore 089128
Tel: +65 9338 4207
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Nearest MRT: Outram Park (EW, NE, TE Line), Maxwell (TE Line)

Opening Hours:
Tue-Wed: 6pm - 10pm
Thu-Sat: 12pm - 2pm, 6pm - 10pm

Direction:
1) Alight at Outram Park MRT station. Take Exit 4. Walk to Kreta Ayer Road. Turn right onto Kreta Ayer Road. Walk down Kreta Ayer Road and turn right onto Keong Saik Road. Walk to destination. Journey time about 8 minutes. [Map]

2) Alight at Maxwell MRT station. Take Exit 3. Walk down Neil Road. Turn right onto Keong Saik Road. Walk to destination. Journey time about 5 minutes. [Map]

Xin Cuisine Chinese Restaurant @ Holiday Inn Singapore Atrium - Lavish CNY Set Menus and Takeaways

Xin Cuisine Chinese Restaurant at Holiday Inn Singapore Atrium ushers in the Year of the Dragon with a line-up of perennial favourites for takeaways and seven celebratory set menus for dine-in.

Boston Lobster and Ikura Yu Sheng with Passion Fruit Sauce 4.5/5

Boston Lobster and Ikura Yu Sheng with Passion Fruit Sauce ($268) - Xin Cuisine's Boston lobster yu sheng enticed with sweet and chunky lobster meats, complemented by a tangy-sweet passion fruit sauce. The occasional burst of saltiness from the ikura balanced the overall sweetness of the dish. Additional salmon, abalone, and crackers are also available for ordering.

Xin’s Roast Suckling Pig 4/5

Xin's Roast Suckling Pig ($508/whole pig) will not disappoint with its exceptional crisp skin for an opulent feast. One day in advance is required for takeaway order.

Braised Stuffed Scallop with Sea Cucumber in Abalone Sauce 4/5

We tried several dishes from their set menus. Braised Stuffed Scallop with Sea Cucumber in Abalone Sauce features a scallop with a prawn stuffing that enhances the texture and flavour, resulting in a delightfully meaty bite. The exquisitely prepared sea cucumber contributes to the dish with its soft and tender qualities.

Australia Beef Short Rib 4.5/5

The Australia Beef Short Rib, braised with red wine, showcased a fork-tender meat. The red wine sauce heightened the rich flavours of the meat.

Crab Roe Seafood Fried Rice 5/5

The Crab Roe Seafood Fried Rice was truly delectable, offering delightful textural bites from chunky prawns and scallops. What made it exceptional were the fried rice puffs skillfully tossed into the mix before serving. This added an additional layer of bite and infused a moreish aromatic flavour to the dish.

Xin's Deep Fried Nian Gao 3/5

For dessert, we had Xin's Deep Fried Nian Gao. While the Nian Gao was wonderfully soft and chewy within the crust, I didn't quite enjoy the aftertaste of the batter.

Xin Cuisine's Chinese New Year Takeaways are available for order from 1 December 2023 till 24 February 2024 through its e-shop (singaporeatrium.holidayinn.com/eshop). Xin Cuisine's set menus are available for order/dine-in starting 3 January 2024, and reservations for the Chinese New Year reunion dinner are now open.

Note: This is an invited tasting.


Xin Cuisine Chinese Restaurant
Holiday Inn Singapore Atrium
Level 4
317 Outram Road
Singapore 169075
Contact: +65 31382531
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Nearest MRT: Havelock Road (TE Line)

Opening Hours:
Wed-Sun: 1130am - 3pm, 530pm - 930pm

Direction:
1) Alight at Havelock MRT station. Take Exit 5. Walk to destination. Journey time about 3 minutes. [Map]