Dallas Restaurant and Bar @ Boat Quay - Stylish Bistro Bar Experience In The Heart Of Singapore

Established in 2006, Dallas Restaurant and Bar is a contemporary bar-bistro concept occupying two prime locations in the heart of Singapore's Central Business District - Boat Quay and Marina Bay Sands. We visited their first outlet at Boat Quay, where the alfresco seating area is located just beside the Singapore river, so you can the gentle sea breeze and people-watch while indulging in their hearty western cuisine and sipping on cocktails. The first level is a casual bar with high bar stools, while the second level offers a quieter, intimate ambience, with plush cushioned seats.

We had their Frozen Yuzu Lemonade Mocktail ($9) with fresh yuzu, lemonade and mint, as well as the Singapore Sling Cocktail ($14) which consists of gin, cherry brandy, Benedict DOM, grenadine, pineapple juice and fresh lime.

Salt and Pepper Calamari 4.2/5

We started off the meal with one of their most popular appetisers - their Salt and Pepper Calamari ($16) is coated with a light batter and flash-fried so that the crisp on the outside is thin and slightly crispy, while the calamari inside remains tender and chewy. The dish is seasoned simply with salt and pepper and paired with a side of sweet chilli mayonnaise dip to provide a stronger sweet-spicy flavour to this addictive snack.

Snapper Fish Tacos 4/5

The Snapper Fish Tacos ($12 for 2pcs) consists of chunky fish deep-fried to perfection and topped with a homemade pineapple chutney to add a fruity flavour to the savoury dish, as well as coleslaw and chipotle. The lime wedges on the side add some acidity to the tacos as well.

Prime Rib Steak 4.2/5

From the mains, we had their signature Prime Rib Steak ($38), which was lightly seasoned, slow-cooked and then char-grilled to a perfect medium-rare doneness, rendering the slab of prime rib steak extremely tender and juicy, while the wild mushroom sauce added a savoury, earthy flavour to the meat as well. This is served atop fries, and along with a side choice of salad or vegetables.

Avocado Chicken Parmigiana 4/5

Next, we had the Avocado Chicken Parmigiana ($24). The dish features a large, pan-fried panko crusted chicken breast, topped with avocado, melted gooey mozzarella cheese, and napolitana sauce. We were pleasantly surprised that the chicken breast was executed well - still retaining its tenderness and juiciness. The dish is definitely a bang for your buck for its huge portion, and generous servings of fries and salad as well.

Beef Sliders 3.8/5

The Beef Sliders ($12 for 2pcs) features a thick black angus beef patty topped with caramelised onions, then slathered with BBQ sauce, and sandwiched in between two fluffy buns. Flavourful and well-seasoned with a subtle sweetness and a hint of acidity, the sliders are perfect when you are just craving for something a little less substantial than the full burger, yet fulfilling that desire for a mini one.

Photos and words 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.


Dallas Restaurant and Bar
31 Boat Quay
Singapore 049820
Tel: +65 6532 2131
Facebook
Nearest MRT: Raffles Place (EW Line, NS Line)

Opening Hours:
Daily: 12pm - 1030pm

Direction:
1) Alight at Raffles Place MRT station. Take Exit G. Walk towards the river. Turn left and walk down the river bank. Walk to destination. Journey time about 5 minutes. [Map]

Zafferano @ Ocean Financial Centre - Elevating The Italian Dining Experience

It has been a year since I last visited Zafferano at Ocean Financial Centre. During the year, the restaurant has welcomed new Head Chef, Andrea De Paola. Previously from ilLido Group, Chef Andrea incorporates innovative flavours and modern techniques to time-honoured classics, bring finesse to the plate.

Our dinner started with some amuse-bouche. The delicate bite-size snacks gave me a glimpse of the chef's culinary philosophy, balancing complex flavours in an elegant touch.

Scampi 4.8/5

I was impressed with what Chef Andrea is bringing to Zafferano right from the start of the first dish, the Scampi ($32++). The plating is more elegant and refines now. The langoustine is simply char-grilled with extra virgin olive oil till medium rare, and given a coat of sesame. Complementing the natural sweetness of the crustacean's flesh is the white miso and mirin sauce. The result is a plate of complex flavours but coming harmoniously together.

Carciofo 3.8/5

Next, I tried the Carciofo ($28++). The artichoke is poached and grilled over almond wood. Hence the tender texture with a hint of smokiness. This is paired with Caciocavallo cheese foam that has a smoky flavour, with a smoked Yamanashi egg yolk in the middle. I am not a big fan of artichoke, but I love the caciocavallo cheese foam, and I think it can go well with a lot of ingredients too.

Spaghetti 4.2/5

The Spaghetti ($30++ starter/ $42++ main) is Chef Andrea's interpretation of traditional spaghetti with bottarga, replacing the cured fish roe with razor clams and Oscietra caviar. It is a unique combination that I have not tried before. What blew me away is the sauce that brings the whole dish together, for a slurping good time.

Branzino 4.5/5

The dishes so far showcase how Chef Andrea combines different flavours to elevate the main ingredient. On the contrary, the Branzino ($48++) is bare naked to highlight the freshness of the seabass sourced from an open farm in the Mediterranean Sea off the Sardinian coast. The seabass fillet is lightly seasoned with just salt, and extra virgin oil finished in the oven and brushed with tarragon salmoriglio before serving. It is paired with young zucchini, spring herbs salad and zucchini cream on the side. Nothing fancy, just straight forward appreciation of the beautiful seabass.

Manzo 4.5/5

Besides the a la carte menu, Chef Andrea has also put together a 4-course Chef menu ($118++) and 5-course Chef menu ($148++). From the chef menu, I had the beef striploin grilled in the charcoal oven, paired with blue foot mushrooms which is a classic Italian combination. The Sanchoku wagyu striploin was cooked beautifully, locking in all the lovely jus with crispy chars at the edge.

Cioccolato 4.5/5

Also, from the Chef menu, I had the Cioccolato to wrap up dinner. It is a vegan dessert that comprises variations of chocolate forms. You may think this is going to be a very rich and heavy dessert, but it turns out otherwise. It is light, well-balanced harmony of flavours and textures.

I am glad that I have the opportunity to try Chef Andrea's food. With the new chef on board, I feel that it has elevated the food at Zafferano a notch. If the kitchen team maintains its consistency, and the chef's culinary philosophy, the star may not be far away.

Note: This is an invited tasting.


Zafferano
Ocean Financial Centre
Level 43
10 Collyer Quay
Singapore 049315
Tel: +65 65091488
Facebook
Website
Nearest MRT: Raffles Place (EW Line, NS Line)

Opening Hours:
Lunch
Mon-Fri: 1130am - 3pm
Brunch
Sat: 12pm - 3pm (last Sat of the month)
Dinner
Mon-Fri: 530pm till late
Sat: 630pm till late
(Closed on Sun)

Direction:
1) Alight at Raffles Place. Take Exit C. Walk to Ocean Financial Centre which is on the left. Journey time about 3 minutes. [Map]

Jade @ The Fullerton Hotel - Skillful Culinary Creations To Usher In An Abundant And Charming Year Of The Rat

Usher in an abundant and charming Year of the Rat at Jade Restaurant at The Fullerton Hotel with exquisite dishes that honour tradition while embracing the contemporary. Chinese Executive Chef Leong has created an ensemble of prosperous feasts from 06 January to 08 February 2020, paying tribute to the first animal of the Chinese zodiac.

Gold Rush Salmon Yu Sheng

This year Chef Leong has come up with the Special Edition Gold Rush Salmon Yu Sheng ($388++). The yu sheng is arranged in a striking image of a rat treasuring a traditional gold coin, painstakingly crafted from white, green and pink radish strips. What surprises me is the cranberry cheese which complements the champagne jelly and the tangy-sweet honey pineapple dressing excellently. Three days advance order is required for this special edition gold rush salmon yu sheng.

Mini Pot of Abundance

Instead of a huge pot of pen cai, this is served in an individual pot covered in parchment paper to keep the essence locked it while cooking. In the Mini Pot of Abundance ($58++ per pax), diners will get to indulge in premium ingredients such as Braised Abalone, Fish Maw, Sea Cucumber, Chinese Cabbage, Flower Mushrooms, Roasted Garlic, Stewed Pork Trotter, Deep-fried Pork Ball and Yam.

Full of Luck Deep-fried Seabass

Art on the plate is the Full of Luck Deep-fried Seabass ($280++). The fish is sliced in crisscrossed section, then deep-fried in hot oil to an attractive golden crisp. Bring this dish together is the sweet peach sauce, which adds an auspicious touch that signifies longevity and good health. This needs to be pre-order a day in advance.

Wok-fried Boston Lobster with Leek and Preserved Meat

A delightful combination is the Wok-fried Boston Lobster with Leek and Preserved Meat ($88++ per 700g). Boston Lobster is usually served with noodles or eaten with baked cheese. Embracing the Lunar New Year celebration, Chef Leong has wok-fried the Boston lobster together with leek and preserved meat; traditional ingredients seen during Chinese New Year. By doing so, the preserved meat gives the succulent lobster meat an extra layer of aroma, elevating the enjoyment.

Hot Stone Silver Needles Noodles with Truffle Meat Sauce

The Hot Stone Silver Needles Noodles with Truffle Meat Sauce ($38++ per portion) is an elevated execution of the Zichar Claypot Mee Tai Mak dish. The deluxe version uses both fresh truffle and truffle oil together with a flavourful pork braise. You may wonder the choice of silver needles for the noodle? This is because the rice flour noodle is known colloquially as 'rat tails' from its look and shape.

Hot Sweet Soup with Snow Lotus, Honey Dates, Pear and Tang Yuan

Wrapping up the meal is the Hot Sweet Soup with Snow Lotus, Honey Dates, Pear and Tang Yuan ($18 per portion). This traditional hot dessert soup brings together nutrient and health rich ingredients, simmered together to soothe the stomach after a rich meal.

Returning every year in a different Zodiac animal shape, the housemade all-butter Pineapple Cookies are created by Chef Leong and a must for your home. $8++ for a pair (dine-in) and S$38+ for a box of nine (takeaway only)

Note: This is an invited tasting.


Jade Restaurant (玉楼）
The Fullerton Hotel Singapore
1 Fullerton Square
Singapore 049178
Tel: +65 68778188
Facebook
Website
Nearest MRT: Raffles Place (EW Line, NS Line)

Opening Hours:
Daily: 1130am - 230pm, 630pm - 1030pm

Direction:
1) Alight at Raffles Place MRT Station. Take Exit H. Turn right and walk towards the river. At the river, turn right again and walk to destination. Journey time about 5 minutes. [Map]

The Clifford Pier @ The Fullerton Bay Hotel - Savour The Festive Season At The Fullerton Hotels Singapore

With Christmas fast approaching, kindle the triumphant spirits of joyous reunions at The Fullerton Hotels from 1 November 2019 to 1 January 2020, with an intimate fare of meticulously crafted wholesome European Christmas flavours, alongside Asian-inspired creations such as the Turkey Penyet and Ondeh Ondeh Log cake.

From the roast section at Clifford Pier, indulge in the Traditional Butter Ball Turkey, Truffle and Maple Glazed Champagne Ham, and the new Turkey Penyet, a unique spin on the local favourite Ayam Penyet dish.

One of my favourite dishes is the Flambeed Foie Gras with Champagne Poached William Pear, which features an extremely creamy flambéed foie gras paired with a soft and sweet William pear slice doused in Champagne.

The Clifford Pier presents two-course specials marrying Christmas traditions with Asian nuances - the "Festive Asian Duet" feature Maple Glazed Smoke Duck Salad with Pomegranate, Pecan, Cranberry Vinaigrette, Szechuan Salmon Gravlax, Marinated Cucumber Slaw, and Coriander Cress.

The second course features the "Sambal Tumis Marinated Icelandic Redfish" with Wok-Fried Oriental Vegetables with Lemongrass Coconut Foam to give a subtle sweet aroma to the dish.

Not to be missed is their fresh seafood on ice such including the Plateau Ocean on Ice Station, Scallops in Shell, as well as Poached Live Prawns.

Taking centre stage this year at The Fullerton Cake Boutique are the inspired Yule Logs with delicious local flavours. The Ondeh Ondeh Lamington Yule Log showcases the well-loved trinity of flavours - Gula Melaka, pandan and coconut with Gula Melaka mousse and coconut creme with shredded coconut layered between the moist and fluffy pandan chiffon sponge layers.

An elegant twist on another local favourite, the Bandung drink, the Strawberry Lychee Bandung Yule Log features delicate lychee mousse and strawberry jelly gently infused with rose essence.

Chocolate lovers will appreciate the signature Fullerton Black Forest Yule Log with its rich Valrhona Guanaja mousse, Morello cherry compote and dark chocolate ganache with a chocolate sponge. Other specials include the Traditional Stollen and Christmas Rum Fruit Cake, Lemon Gugehuph, Country Bread Loaf, as well as the Cranberry Chocolate Brioche.

The festive goodies and takeaways are available for purchase from 1 November to 31 December 2019 via shop.fullertonhotels.com and at The Fullerton Cake Boutique, located at The Fullerton Hotel and The Fullerton Bay Hotel Singapore. For enquiries on festive goodies and takeaways, please call (65) 6877 8943 or email fullertonshop@fullertonhotels.com.

The Clifford Pier, The Fullerton Bay Hotel Singapore
4 November to 23 December & 26 December to 30 December 2019

Festive Afternoon Tea
Monday to Friday, 330pm to 530pm
Price: S$55* per adult and S$28* per child^

Christmas Eve Afternoon Tea Buffet 
24 December 2019, 3pm to 5pm
Price: S$55* per adult and S$28* per child^
Add S$17* for a free-flow of soft drinks and juices, or

Festive Afternoon Tea with Mini Buffet 
Saturday, 3pm to 5pm and Sunday, 330pm to 530pm
Price: S$60* per adult and S$30* per child^

Add S$49* for a free-flow red or white wines and beers, or Add S$78* for a free-flow of Veuve Clicquot Champagne.

Photos and words 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.


The Fullerton Bay Hotel Singapore
Clifford Pier
80 Collyer Quay
Singapore 049326
Tel: +65 65975266
Facebook
Website
Nearest MRT: Raffles Place (EW Line, NS Line)

Opening Hours:
Lunch: 12pm - 230pm
High Tea: 330pm - 530pm
Dinner: 630pm - 10pm
Supper: 10pm - 12midnight (Sun-Thu), 10pm - 1am (Fri-Sat)

Direction:
1) Alight at Raffles Place MRT station. Take Exit B. Walk to Clifford Centre. Cut across the building. Go to 2nd floor, take the overhead bridge link across the road. Walk to destination. Journey time about 8 minutes. [Map]

L'Entrecote The Steak & Fries Bistro @ Custom House - New Outlet With An Alfresco Bar Facing The Waterfront

L'Entrecote The Steak & Fries Bistro has opened a new outlet at Custom House. Besides showcasing the signature menu from its beloved Duxton Hill flagship restaurant, there is a new alfresco L'Entrecote Bar for guests to enjoy the beautiful waterfront view over a tipple or two.

Lillet Vive and Ricard 

L'Entrecote Bar offers a variety of classic tipples, but the main draw is a trio of French aperitifs. I had the Lillet Vive ($10 per glass) and Ricard ($8 per glass). The Lillet Vive is a refreshing wine-based tonic with mint, strawberry and cucumber that is perfect for the Singapore weather. However, the Ricard with an anise-flavoured profile is a bit acquire for me. Last but not least, the Cuvee de L'Entrecote ($12 per glass) that is from the bistro's own winery in the South-east of France.

La Planche De Charuteries et Fromages 4/5, Beef Tartare Toast 4.2/5

Diners can also pair their tipples with a panoply of bar bites on the menu. Great for sharing is the La Planche De Charcuteries et Fromages ($38). On the platter board, there are camembert, comte, Sainte-Maure, duck rillette, pate en croute, pistachio studded country pate and duck foie gras terrine. The sumptuous plate is complemented with nuts, condiments and hunks of warm baguette. A delectable bite-size bar bite is the Beef Tartare Toast ($6/pc). The traditional beef tartare is topped on crispy toasted French baguette.

Deep Fried Frog Legs 3/5

I thought it was quite smart of L'Entrecote to shape the Deep Fried Frog Legs ($18) to look like chicken wings. With the texture and taste, similar to chicken, diners may mistake it as chicken. I love frog leg for its tender texture, but I find the execution here a bit on the dry side.

Wagyu Beef Cubes 4.2/5

L'entrecote is famed for its steak with its legendary sauce. To feature its signature dish on the bar bites menu, it has re-interpreted it as a Wagyu Beef Cubes ($22) dish with the legendary sauce as a dipping sauce. The sauce was so good that I was hoping for a more substantial piece of beef cut to appreciate it.

Porcini, Wild Mushroom and Comte Tarte Flambee 4/5

If you feel that you are still hungry and needed something more substantial, there is the tarte flambee, a speciality Alsatian flatbread. We tried the Porcini, Wild Mushroom and Comte Tarte Flambee ($26) and Escargots, Garlic, Parsley, Butter and Onions Tarte Flambee ($24). We are split in our preference. Some like the sweetness from the caramelised onion with the escargots while others enjoyed the creaminess from mushrooms. I preferred the mushroom tarte flambee though.

Escargots, Garlic, Parsley, Butter and Onions Tarte Flambee 3.5/5

Note: This is an invited tasting.


L'Entrecote The Steak & Fries Bistro
Customs House
70 Collyer Quay
#01-01
Singapore 049323
Tel: +65 66907565
Facebook
Website
Nearest MRT: Raffles Place (EW Line, NS Line)

Opening Hours:
Mon-Thu: 12pm - 3pm, 6pm - 1030pm
Fri: 12pm - 3pm, 6pm - 11pm
Sat: 530pm - 11pm
Sun: 11am - 5pm

Direction:
1) Alight at Raffles Place MRT station. Take Exit B. Walk to Clifford Centre. Cut across the building. Go to 2nd floor, take the overhead bridge link across the road. Walk to destination. Journey time about 8 minutes. [Map]

Town Restaurant @ The Fullerton Hotel Singapore - Satay Soiree by the River

In celebration of Singapore's upcoming national day, Town Restaurant at The Fullerton Hotel Singapore will launch a special dinner promotion from 1 to 11 August 2019. This dining promotion - Satay Soiree by the River, will feature the Singapore heritage brand, Chim’s Satay which is now in its third generation, alongside other local grill favourites. As grilling satays over charcoal flames plays a vital role in bringing out the best of the satays, the culinary team at Town Restaurant was personally trained by two of the three Chim sisters to ensure the quality of it.

Chim's Satay 4.5/5

There are 4 types of Satays - Chicken, Beef, Mutton and Pork, served with House-made buttery peanut sauce. The peanut sauce was really robust and smooth, with chunks of pineapple to loosen up its richness. \As for the satays, I think by far these are one of the best that I ever had. Each skewer was tender and juicy, and the Pork satay was quite exceptional. It can be rather tricky to get the meat to fats ratio right for pork satays, but Chim's Satay has mastered that over the years.

King Prawn 4/5

Mud Crab 4/5

And not just satays, Grilled Seafood are also available. While I was just expecting some Tiger Prawns skewers, what we were offered were King Prawns and Mud Crab. The team had done a great job in grilling the prawns over the charcoal flames. It is easy to over grilled these prawns, but what I had were succulent.

Sambal Sting Ray 3.5/5

Salmon Medallion 4.2/5

Adding on to the hawker flavour of this Satay Soiree is Sambal Sting Ray, individually wrapped with foil to keep it warm and moist till you open it up on your table. What I also appreciate is the addition of Salmon Medallion. Each chunk was fatty and tender. Although it may not be considered as a typical local barbeque ingredient, as a fan of salmon, this is a bonus.

Otah 4/5

Not to forget Otahwhich was packed with chunks of fish. Not in the picture is Chef Chan's Signature Salted Egg Yolk Lobster. I had horrible renditions of this dish before, in which the lobsters were either too dry or mushy, but this was moist and succulent. The salted egg yolk crust was generous but did not overpower the lobster at all. Do note that this is only available on Friday and Saturday.

Town Restaurant’s ‘Satay Soiree by the River’ Dinner Buffet
Date: 1 - 11 August 2019
Daily: 630pm to 1030pm

Local and International Buffet
Sun-Thu: Adult $59 / Child $30

Local and International Buffet with Seafood and Barbecue Specials
Fri-Sat: Adult $85 / Child $43
- Inclusive of Chef Chan’s Signature Salted Egg Yolk Lobster and other grilled meats and seafood specials.
- Enjoy a glass of house beer, wine or Singapore Sling with an additional S$10 net.

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.


Town Restaurant
The Fullerton Hotel Singapore
1 Fullerton Square
Singapore 049178
Tel: +65 68778188
Facebook
Website
Nearest MRT: Raffles Place (EW Line, NS Line)

Opening Hours:
Daily: 630pm - 1030pm

Direction:
1) Alight at Raffles Place MRT Station. Take Exit H. Turn right and walk towards the river. At the river, turn right again and walk to destination. Journey time about 5 minutes. [Map]