J65 @ Hotel Jen Tanglin - Seafood Fiesta Throughout The Week

J65 at Hotel Jen Tanglin has launched daily themed nights highlighting different seafood along with local favourite dishes. If you simply into fish and nothing else, Thursday night will be the evening for you to explore the possibilities of fish-centric dishes, that could make you go "What The Fish"!

Seabass with Tobiko and Wasabi Cream

Thai Baked Snapper

Head down to the Baked Fish station and you will get what I mean. The sheer size of the fishes is just stunning. You get unusual large baked fish like Thai Baked Snapper, which is spicy and tangy with lime and chilli padi, and also Seabass with Tobiko and Wasabi Cream that is savoury and creamy with a bit of heat from the wasabi.

Mediterranean Baked Baramundi

My personal favourite is the Mediterranean Baked Baramundi - meaty, tender with a slight crisp exterior, and I love the accompanying grilled olives, cherry tomatoes and artichokes for their toothsome sweet and tangy flavours.

Baked Salmon, Salmon Bryani, Smoke Salmon Pasta

Salmon is a versatile seafood and it shows in these dishes. Once smoked, its increased depth of flavour makes it excellent with pasta. In particular, I find the Salmon Bryani a brilliant execution that has the spices, herbs and the fish play out in balance, even more so than using meat. The Raita served at the side makes this dish even more enjoyable. This should be up on the menu as an alternative to meat bryani!

In fact, most of the fish dishes from the Indian cuisine section are commendable. The Home Style Fish Head Curry Pot is highly recommended. The meat was so tender that it simply slid off from the bone upon a slight tug. Together with Fish Tikka and Sambal Grilled Sting Ray, you will reach out for bowls of rice for sure.

Fish Congee

If these dishes are too strong for you, you can always fall back on some comfort dishes such as Fish Congee. But for me, I would still go for less conventional dishes such as the hearty Trio of Fish with Cheddar & Mash Potato, one of the best fish pies ever!

Snow Crab Legs

DIY Kueh Pai Tee, Rojak

Other perks include Snow Crab Legs and local delights such as DIY Kueh Pai Tee and Rojak.

Durian Potong Ice Cream

For desserts, you can't go anymore local than the Potong Ice Cream!

I am actually quite impressed with the interesting dishes that have been crafted to highlight the varieties of seafood, Showcasing different seafood each day, so do head down and explore more on your own.

Price
Monday: International Seafood Buffet $85++
Tuesday: Asian Seafood Buffet $65++
Wednesday: Lobster Rock-n-Roll $85++
Thursday: What The Fish $65++
Friday to Sunday: Seafood Madness $75++

Words and photos 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.


J65
Hotel Jen Tanglin
1A Cuscaden Road
Singapore 249716
Tel: +65 68314373
Facebook
Website
Nearest MRT: Orchard (NS Line)

Opening Hours:
Daily: 630am - 11pm

Direction:
1) Alight at Orchard MRT station. Take Exit B. Walk to bus stop along Orchard Boulevard, opposite Orchard Parksuites (Stop ID B09022). Take bus number 7, 77, 106, 111, 123 or 174. Alight 3 stops later. Cross the overhead bridge. Walk to destination. Journey time about 15 minutes. [Map]

2) Alight at Orchard MRT station. Take Exit E. Walk towards Wheelock Place via ION. Exit Wheelock Place and turn left towards Liat Tower. Continue onwards to Forum Shopping Mall. Walk further down to Orchard Parade Hotel. Turn left onto Tanglin Road. Continue walking down to the end of Tanglin Road to Tanglin Mall. Turn left on Tanglin Mall onto Grange Road and walk to destination. Journey time about 23 minutes. [Map]

Basilico @ Regent Hotel Singapore - The New Summer And Autumn Dinner Menus

With the turn of the seasons, Basilico's year-long Flavours of the Seasons' Basilissimo dining series will also be changing its menu to showcase the fresh Italian produce and ingredients for Summer and Autumn.

Basilico's Basilissimo dining series is a semi buffet with unlimited serving of antiipasti and dessert on top of the a la carte main course selection. The huge selection of cold cuts, marinated seafood and vegetables, seasonal leaves and cheeses will leave one dumbfound. Guess I can only be selective of what I want to try or else I am not able to continue to the mains.

For the pasta dishes, we began with the summer creation, Risotto ai Piselli e Maggiorana con Baccala Mantecato. The risotto is cooked with green peas and marjoram, topped with cod fish cream and taggiasche olive powder. Not a big fan of peas but I actually enjoyed the contrasting flavour from the olive powder which kind of harmonise my dislike of the green peas.

Risotto ai Piselli e Maggiorana con Baccala Mantecato (Summer) 3.8/5

For Autumn, the chef has created the Gnocchi alle Castagne al Burro e Salvia. The gnocchi is made from a mixture of potato, chestnut, flour and egg. The dough dumpling seemed to have a softer texture compared to others. The bright orange, pumpkin puree provides the sweetness while the crispy shredded duck adds an extra texture to the finishing.

Gnocchi alle Castagne al Burro e Salvia (Autumn) 4/5

New addition to the dining experience is the sharing platters for two in the Pentolone di Carne (meat) and Pentolaccia di Pesce (seafood). It comes in a metal pot covered with a pizza dough.

Pentolone di Pesce (Summer) 4.2/5

The Pentolone di Pesce is covered with a pizza dough which you can tear up to soak up the flavoursome broth. In the casserole, there are octopus, prawns, salmon and clams cooked over legume ragout. Besides the abundance of seafood, there are also asparagus and carrots to complete the one pot meal.

Brasato di Manzo Wagyu al Barolo (Autumn) 3/5

For the Brasato di Manzo Wagyu al Barolo, I was a bit disappointed that the slow-cooked wagyu beef brisket in barolo wine was rather tough. I like the idea of the caramelized poached pear but not the blue cheese that is added to the polenta.

We were given a little surprise when the chef wheeled in a trolley and prepared on the spot the Budino ai Fruitti di Bosco. The refreshing summer berries pudding is perfect for the summer season and it is such a happy dessert drink with lots of Prosecco added.

Budino ai Fruitti di Bosco (Summer) 4.5/5

Lastly we had the Crostata di Pere which is vanilla-spiced caramel pear tart. A light pastry which showcases the seasonal fruit.

Crostata di Pere (Autumn) 4/5

The three-course Basilissimo Dinner includes an appetiser and dessert buffet, and an a la carte main course, or sharing platter (minimum 2 diners) at $88 per pax. For $123 per pax, you get to have 2 glasses of house wine.

Note: This is an invited tasting


Basilico
Regent Hotel Singapore
Level 2
1 Cuscaden Road
Singapore 249715
Tel: +65 67253232
Facebook
Website
Nearest MRT: Orchard MRT (NS Line)

Opening Hours:
Breakfast:
Mon-Sat: 630am - 1030am
Sun: 7am - 1030am
Lunch:
Mon-Sat: 12 - 230pm
Sun: 12 - 3pm
Dinner:
Daily: 630pm - 10pm

Direction:
1) Alight at Orchard MRT station. Take Exit E. Walk towards Wheelock Place via ION. Exit Wheelock Place and turn left towards Liat Tower. Continue onwards to Forum Shopping Mall. Walk further down to Orchard Parade Hotel. Turn left onto Tanglin Road. Continue walking down Tanglin Road. Turn left onto Tomlinson Road. Walk to destination. Journey time about 18 minutes. [Map]

Yan Ting Chinese New Year 2017 @ St Regis Singapore

The feasting during Lunar New Year period continues at Yan Ting, Cantonese Restaurant of St Regis Singapore. The Prosperity Yu Sheng with Norwegian Salmon decked with fruits like marinated papaya, honeydew, pomelo, strawberry and snow pear kick start our dinner, tossing to an auspicious start and 'fruitful' 2017.

Chinese New Year Pun Choy 4.5/5

One of my favourite dishes during Chinese New Year is the Pun Choy or Pen Cai. It comes with time honoured indulgences such as abalone, fish maw, oyster, sea cucumber prawns, roast duck etc. This is also available at Yan Ting for takeaway at $488 which includes a Medium Prosperity “Yu Sheng” with Norwegian Salmon, Fried Glutinous Rice with Preserved Meat and Osmanthus Water Chestnut Cake

Deep Fried Sea Perch Fillet with Fermented Beancurd Sauce 4.2/5

You can'r judge a book by its cover, this is so true for the next dish - Deep Fried Sea Perch Fillet with Fermented Beancurd. The deep fried fillet may not look appealing but trust me, have it with the fermented beancurd sauce to change the whole perspective of the dish. The sauce single-handedyly turned them into gold.

Braised King Prawn with Shrimp Oil 4/5

A new creation by Chef Tony Wun is the Braised King Prawn with Shrimp Oil. The huge king prawn is braised with shrimp oil to bring out the beautiful flavours of the ingredients on top of the firm and bouncy texture of the king prawn.

Braised Boneless Short Ribs 3.8/5

The Braised Boneless Short Ribs are infused with the savoury sauce and cooked to fork tender. I enjoy the radish the most as it is like a sponge locking in all the essences.

Wok Fried Green Dragon Vegetable with Garlic 4/5

I noticed the Green Dragon Vegetable has been commonly used in Chinese restaurant lately. I actually enjoy it for its crunch. If I am not wrong, bean sprout to give it more textures.

Wok Fried Glutinous Rice with Wind-dried Sausages 4.5/5

A signature at Yan Ting is the Wok Fried Glutinous Rice with Wind-dried Sausages. It does not need further introduction as the flavoursome glutinous rice perfumed by the wind-dried sausages is eagerly waited for a finale dinner round up.

Fragrant Homemade Almond Tea with Peach Gum 4/5

Thumbs up to Chef Tony Wun who has given the Fragrant Homemade Almond Tea an 'upgrade'. Last year it was just plain almond tea 'koso', this year peach gum is added for an additional textural enjoyment. We were also served with crispy glutinous rice cake to go with the almond tea.

Yan Ting's Lunar New Year ala carte, special set menus and gourmet takeaways will be available from 9 January to 11 February 2017.

Noted: This is an invited tasting.


Yan Ting
St Regis Singapore Hotel
Level 1U
29 Tanglin Road
Singapore 247911
Tel: +65 65066887
Website
Nearest MRT: Orchard (NS Line)

Opening Hours:
Daily: 12pm - 3pm, 630pm - 10pm

Direction:
1) Alight at Orchard MRT station. Take Exit E. Walk towards Wheelock Place via ION. Exit Wheelock Place and turn left towards Liat Tower. Continue onwards to Forum Shopping Mall. Walk further down to Orchard Parade Hotel. Turn left onto Tanglin Road. St Regis is just beside Tanglin Shopping Centre. Journey time about 15 minutes. [Map]