Lumbre @ CHIJMES - Modern Spanish Grill Cuisine in the Heart of Town

Sitting new in CHIJMES is Lumbre, a modern Spanish restaurant that features a contemporary menu of Spanish small plates and grilled dishes. In Spanish, Lumbre means fire, commonly associated with the "hearth of the home". It's especially apt as the menu centres around cooking with open fire and Josper charcoal grills, and their large open kitchen and stylish yet cosy interior exude an inviting warmth.

Homemade Foie Terrine, Cheese, Apple Purée and Pistachio 4.5/5

The Homemade Foie Terrine ($26) was an impressive start. The creamy terrine is topped with a Mexican cheese mouse, crushed pistachios and a mildly sweetened apple purée, served as a spread with slices of crunchy toasted bread.

Grilled Ibérico Chorizo with Mexican Cheese 4.2/5

Another starter on the menu is the Grilled Ibérico Chorizo with Mexican Cheese ($22) which features chorizo aged and smoked in-house.

Grilled Aged Beef Sliders 4.2/5

Sandwiched in between soft buns in the Grilled Aged Beef Sliders ($26) are black Angus ribeye patties that were dried and aged for 45 days. Simple marination of salt and pepper is used to retain the meat's original flavours.

Grilled White Asparagus, Bluefin Tuna Belly and Confit Green Peas 3.5/5

In the Grilled White Asparagus ($26), white asparagus from France are grilled and paired with thinly sliced Spanish bluefin tuna belly and confit green peas.

Charcoal Octopus & Ibérico Pork Belly with Chorizo Foam 4.5/5

The octopus for the Charcoal Octopus & Ibérico Pork Belly with Chorizo Foam ($38) is prepared by first slow-cooking in salt water before charcoal grilling with olive oil. The result is slices of fork-tender octopus that carry a light char, accompanied by pork belly chunks and a slightly spicy chorizo foam.

Seafood Wet Fideua ‘Arroz Caldoso’ with Calamari and Smoked Eel 4.8/5

One of our favourites was the Seafood Wet Fideua 'Arroz Caldoso' ($48). The pasta noodles thoroughly soaked up its tomato-pepper sauce and seafood stock base. It packed a lot of smoky and intensely rich seafood flavour in a mouthful, with well-charred smoked eel and cubes of calamari for more textural bites. It was a refreshing change from the usual bed of rice in paellas.

Lamb Rack with Pistachio Praline, Baby Tomatoes & Black Olives 4.5/5

Served with pistachio praline, baby tomatoes and black olives, the slightly fattier cut of Lamb Rack ($42) was cooked nicely tender and didn’t have a hint of gaminess. The pistachio praline adds a light nuttiness.

Beef Short Ribs with Smoked Cauliflower Purée and Broccoli 4/5

The Beef Short Ribs ($36) are tender and juicy and fall apart easily with a slight cutlery pull. It is paired with smoked cauliflower puree and broccoli to cut the richness.

Caramelised French Toast 4.2/5

Lumbre’s take on the seemingly simple french toast will surprise you. Their Caramelised French Toast ($16) boasts a fluffy texture, akin to a soft bread butter pudding, served with a scoop of rum and raisin ice cream.

Tiramisu 4/5

Although the menu only has a choice of three desserts, we recommend ending your meal with one. The Tiramisu ($16) is a classic done right with distinctly flavoured yet well-balanced layers.

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.


Lumbre
Chijmes
30 Victoria Street
#01-20
Singapore 187996
Tel: +65 97228171
Facebook
Website
Nearest MRT: City Hall (NS Line, EW Line), Bras Basah (CC Line)

Opening Hours:
Tues-Sat: 12pm - 230pm, 530pm - 1030pm
(Closed on Mon, Sun)

Direction:
1) Alight at City Hall MRT station. Take Exit A. Cut across Raffles City Shopping Centre to Bras Basah Road. At the junction of Bras Basah Road and North Bridge Road, cross the road to Chijmes. Journey time about 5 minutes. [Map]

2) Alight at Bras Basah MRT station. Take Exit A. Walk southwards towards Victoria Road. At the junction of Bras Basah Road and Victoria Road, cross the junction to Chijmes. Journey time about 5 minutes. [Map]

Casa Restaurant by Remy Lefebvre @ Chijmes - Contemporary Woodfire Gastronomy And The Warmth Of Home

Another new kid on the block has opened at Chijmes, replacing the now-defunct El Mero Mero. The new restaurant, Casa Restaurant by Remy Lefebvre, offers contemporary woodfire gastronomy. Customers can look forward to dishes focusing on seafood and vegetables. You can also find aged fish and dry-aged beef on the menu for its intensified and improved texture.

There are 3 set courses on the menu, 4- Course Discovery Menu ($118++ per pax), 6-Course Experience Menu ($198++ per pax) and 8-Course Carte Blanche ($258++ per pax). We had some snacks before starting on the menu. We had the Bacon Tart and Eggplant Puree. I like the burst of flavours from bacon tart filled with pumpkin miso and topped with thinly sliced lardo bacon. It is a combination that I wasn't expecting but works beautifully.

Gambas 4.2/5

We started with the Gambas, a smoked Mediterranean prawn dish with Japanese influence. You can taste familiar Japanese flavours such as yuzu and wasabi, transporting the Gambero Rosso red prawns from the Mediterranean coast to the coast of Japan.

Palermo Pepper 4/5

Like Chef Remy, I'm not too fond of raw peppers. But, just like how he got converted after trying the Palermo Pepper back in Beirut, Lebanon, he has managed to convert me too. The organic sweet pepper from Sicily is charcoal grilled to bring out the sweetness of the organic sweet pepper with a coat of smokiness. It is paired with Muhamara, a classic Armenian condiment based on roasted pepper and walnut.

Blue Mussels 4.8/5

We are all familiar with Japan's chawanmushi dish, and Chef Remy elevates it in his Blue Mussels dish. He has transformed the chawanmushi into an international dish melding the seafood and seasonal peaches from France, smoked eel from Spanish and Madras curry from India. The combination is complex but harmoniously balanced, bringing a global of flavours together.

Perfect Egg 4.5/5

Chef Remy rendition of his version of Perfect Egg is inspired by the pepper crab he had in Penang, Malaysia. He recreates the pepper sauce using wild pepper from Madagascar. You can also find razor clams, sweet corn stew and salsa verde in the dish. Mixing everything in the plate together, its sweetness and peppery kick remind me of my local half-boiled egg breakfast.

Wagyu Dry-aged 4.2/5

The 40 days Wagyu Dry-aged is grilled on an open fire and finished in the charcoal oven. Seasoned with salt and pepper, the Wagyu Dry-aged is fork-tender and intensely flavoured. Carrot and Cafe de Paris (a plethora of herbs mixed together with the excess beef fat from the dry-aged wagyu) make up the sides.

Rock Bass 4/5

Kampot Rice 4/5

From the land, we moved to the sea. Shio Koji is brushed onto the Rock Bass fish's skin before being grilled, served with lemon puree, sauce verge and sauteed Kampot Rice with sofrito. The dry ageing process probably gives the sweet rock bass a firmer texture. The kampot rice reminds me of our local claypot rice with burnt bits.

Apricot 4.2/5

Wrapping up our dinner, we have the Apricot and Raspberry for dessert. The organic French Apricots are seasoned with olive oil and sugar and barbecued in a charcoal oven. The roasted apricot is paired with almond sorbet, miso frangipane and tarragon oil. The hot and cold combination and how the miso frangipane lends a touch of saltiness work for me.

Raspberry 4.2/5

As for the Raspberry, its Chef's reminiscent of a frozen strawberry cheesecake. The burrata sorbet is served with organic freeze-dried raspberries, raspberry puree, along with a gluten-free and dairy-free crumble breton. It is light and refreshing.

I tried Chef Remy's cooking when he was at Butcher's Block. Compared to his new home at Casa Restaurant, it seems he has more freedom to express his culinary journey over the years. As a result, the flavours are more exciting and vibrant, with a complex expression of global flavours.

Note: This is an invited tasting.


Casa Restaurant by Remy Lefebvre
Chijmes
30 Victoria Street
#01-20
Singapore 187996
Tel: +65 97228171
Facebook
Website
Nearest MRT: City Hall (EW Line, NS Line), Bras Basah (CC Line)

Opening Hours:
Wed-Sat: 12pm - 2pm, 6pm - 1030pm

Direction:
1) Alight at City Hall MRT station. Take Exit A. Cut across Raffles City Shopping Centre to Bras Basah Road. At the junction of Bras Basah Road and North Bridge Road, cross the road to Chijmes. Journey time about 5 minutes. [Map]

2) Alight at Bras Basah MRT station. Take Exit A. Walk southwards towards Victoria Road. At the junction of Bras Basah Road and Victoria Road, cross the junction to Chijmes. Journey time about 5 minutes. [Map]

El Mero Mero @ Chijmes - The Go-To-Place For Mexican Gastronomy

El Mero Mero at Chijmes has reopened after undergoing refurbishment. With the re-opening, it has also refreshed the menu. The new menu showcases the traditional flavour combinations, as well as demonstrating the current Mexican culinary trends.

Guacamole 4/5

The Guacamole ($12/$18) is made a la minute. The smashed avocados are paired with diced tomatoes, banana shallots, serrano chilli pepper and coriander. Mixed them all up and have it together with the charred tostadas, for that extra texture to appreciate the guacamole.

Corn Sampler 4.5/5

The Corn Sampler ($15) comes with char-grilled organic baby corns, smoked huitlacoche donuts and chilli mayo. This is my first time to come across Huitlacoche. It is a type of fungus that grows on organic corn, also known as corn mushroom. It is made into a mix with egg, flour and milk, and shaped into a dough. Deep-fried upon order. This goes so well with the chilli mayo dipping sauce.

Hamachi and Coconut Ceviche 4.5/5

I am a fan of ceviche for its firework of flavours, and the Hamachi and Coconut Ceviche ($21) here did not disappoint. The fresh sashimi-grade hamachi is cut into cubes and marinated in aguachile, and then tossed in lime juice, hibiscus flower milk and avocado puree. What you get is a clean tasting dish with the chemistry of sweetness, spiciness and tanginess, igniting beautiful combustion of flavours.

Tostadas De Atun 4/5

The Tostadas De Atun ($17) comes with tuna tartar, avocado puree, chipotle mayo, matchstick tempura banana shallots on a crispy corn tortilla. There are a lot of textures at play, which is a delightful joy to eat.

Avocado Taco 3.5/5

What is Mexican food without tacos, right? Hence we also tried a couple of the tacos on the menu. We started with the Avocado Taco ($11). Nothing fancy, just freshly sliced and smashed avocado on a soft burnt corn tortilla, sprinkled with some smoked sea salt. Maybe I am too used to Tex Mex cuisine for its rich flavours, I find this a bit plain for my liking.

Carnitas Taco 4/5

The Carnitas Taco ($13) comes with caramelised pork neck and belly, paired with homemade pineapple sauce, pickled shallots, and purple cabbage on a soft corn tortilla. Compare to the avocado taco, the flavours are more vibrant. However, I find the pork a bit too thinly sliced for me to fully enjoy it.

Baja Fish 4.2/5

Among the three tacos, my favourite is the Baja Fish Taco ($14). The wheat tortilla is wrapped with tempura toothfish paired with pico de gallo and pickled shallots and chipotle mayo. The toothfish gives the taco a satisfying substantial bite complemented by the chipotle mayo, while the pickled shallots provided the needed acidity to bring everything together.

Tortilla Soup 4.2/5

The Tortilla Soup ($14) is a classic Mexican dish whereby household will use leftover tortillas to make this soup instead of throwing them away. Over at El Mero Mero, to re-interpret the dish, fresh tortillas are dehydrated and flamed. It is then blended with roasted tomatoes, garlic, onion and guajillo chilli pepper. Lastly, it is served with deep-fried tortilla strips and diced avocado and garnished with crema. It is a very hearty and comforting pot of soup.

Gordita 4.2/5

The Gordita ($28) is another homely and comforting dish that I enjoyed, with a generous serving of butter sauteed heirloom vegetables. The gordita reminds me of the local alkaline dumpling brightened by the salsa roja.

El Mero Mero Fajita 4.2/5

The El Mero Mero Fajita ($38) uses the oyster blade cut of the beef. It is cooked beautifully to a delightful tender and dressed in a lovely poblano shishito crema, served with flour tortillas on the side. I actually prefer to have the beef like a taco together with the delicious sauce.

Tequila Pecan Pie 3/5

For dessert, we started with the Tequila Pecan ($14) served with a scoop of cinnamon ice cream. Personally, I find the pie too sweet for my liking. I took a bite and stop there.

Red Velvet Churros 3.5/5

I am not a fan of churros, but it turned out I really enjoy the Red Velvet Churros ($14). Deep-fried, coated in sugar and cinnamon powder, the churros are slightly crisp on the exterior and soft inside.

Braised Pineapple 4.2/5

The Braised Pineapple ($14) is the simplest of all the desserts, turned out to be my favourite. The pineapple has been caramelised in cane sugar before being grilled in the Josper oven. The result is a delectable char on the edges on top of its sweetness.

After tasting the food at El Mero Mero, it gives a deeper insight into Mexican cuisine. Not only that, food evolves with time and this is reflected in the menu too, showing current culinary trends and the dynamic Mexican foodscape as it is now.

Note: This is an invited tasting.


[CLOSED]
El Mero Mero
Chijimes
30 Victoria Street
#01-20
Singapore 187996
Tel: +65 97228171
Facebook
Website
Nearest MRT: Bras Basah (CC Line), City Hall (EW Line, NS Line)

Opening Hours:
Sun-Thu: 5pm - 11pm
Fri-Sat: 5pm - 1130pm

Direction:
1) Alight at City Hall MRT station. Take Exit A. Cut across Raffles City Shopping Centre to Bras Basah Road. At the junction of Bras Basah Road and North Bridge Road, cross the road to Chijmes. Journey time about 5 minutes. [Map]

2) Alight at Bras Basah MRT station. Take Exit A. Walk southwards towards Victoria Road. At the junction of Bras Basah Road and Victoria Road, cross the junction to Chijmes. Journey time about 5 minutes. [Map]

Curious Palette @ Prinsep Street - Presents A New Menu Of Tantalising Creations By Consultant Chef Desmond Shen, Formerly From Magic Square

This June, Curious Palette collaborates with Magic Square alumnus, Chef Desmond Shen to roll out a new menu with expanded offerings. The tantalising line-up of starters and sides combine seasonal vegetables, pristine seafood, and robust meats with house-made sauces and dips to form inventive and sophisticated creations to pique your tastebuds.

Together with the Curious Palette team, Consultant Chef Desmond Shen has created a menu encompassing an all-day selection of starters and sweets (available from 9am – 10pm), brunch (9am – 3pm), lunch (12 – 10pm), and dinner (6 – 10pm).

Tomato, Tamarind Ponzu 3.8/5

To kickstart our meal, we had the appetiser, Tomato, Tamarind Ponzu ($10.90) which is a refreshing palate-cleanser with its plump and juicy tomatoes, along with yuzu and pickled lemon to enliven the dish with a subtle citrusy, tangy flavour.

Fried Cauliflower with Fish Sauce Caramel 4.2/5

The Fried Cauliflower with Fish Sauce Caramel ($11.90) was a highly addictive snack comprising of crispy battered and fried cauliflower florets dusted with curry powder. The fragrant lemon emulsion provides a tangy contrast to the luscious house-made savoury-sweet fish sauce caramel.

Sugarloaf Cabbage with Seaweed Butter 4/5

The Sugarloaf Cabbage with Seaweed Butter ($12.90) come in a bundle of juicy, roasted cabbages and a generous sprinkling of toasted nuts, seeds, buckwheat and crispy curry leaves. The cabbage boosts a natural sweetness to it, while the toasted nuts add a nutty, smoky aftertaste. The dish is also accompanied with an umami creaminess of the seaweed butter, and a perfectly poached egg to harmonise the various components.

Mentaiko Belacan Pasta 4.2/5

The Mentaiko Belacan Pasta ($18.90) comprises creamy al dente pasta tossed in a heady sauce prepared with prawn and shallot oil, butter, and a hint of belacan to give it a rich, briny umami flavour. Topped with a trio of charcoal-grilled tiger prawns and chilli powder to complete the dish.

Cray Roll 3.8/5

The Cray Roll ($19.90) comes in generous, tender chunks of crayfish and ebikko stuffed into a fluffy, toasted brioche roll. Topped with prawn mayonnaise and fried capers which adds an umami creaminess to the roll, and served with a pile of crispy golden shoestring fries.

Slow Cooked Shortrib 4/5

The Slow Cooked Shortrib ($29.90) features a beef short ribs sous vide in soy sauce, mirin, burnt onions, and apple juice. It is finished off with treacly burnt soy and brown butter. The juicy short rib boosts a fork-tender consistency, with slightly crispy edges which adds a charred smokiness to the meat. It is best enjoyed wrapped in fresh lettuce, with pickles and yuzu kosho for a touch of tang.

Kaya, Coffee Butter 3.5/5

End the meal on a sweet note with the Kaya, Coffee Butter ($9.50) which features a crispy buttered and toasted white bread with a generous spread of kaya (coconut jam) made with gula melaka (palm sugar), and a thick slice of fridge-cold coffee butter tucked within. For the quintessential experience, dip the kaya toast in the accompanying saucer of sous vide egg and espresso shoyu (soy sauce).

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.


Curious Palette
64 Prinsep Street
Singapore 188667
Tel: +65 62381068
Facebook
Nearest MRT: Bras Basah (CC Line), Bencoolen (DT Line)

Opening Hours:
Mon, Wed-Sun: 9am - 10pm
(Closed on Tue)

Direction: 
1) Alight at Bencoolen MRT station. Take Exit A or B. Walk to destination. Journey time about 5 mins minutes.[Map]

2) Alight at Bras Basah MRT station. Take Exit D & E. Walk down Bras Basah road towards Prinsep Street. Turn right onto Prinsep Street. Walk to destination. Journey time about 8 minutes. [Map]

Packaging Matters @ National Museum of Singapore - Singapore's Food Packaging Story From The Early 20th Century

Knowing Singapore through Packaging Matters: Singapore's Food Packaging Story from the Early 20th Century. Presented by the National Museum of Singapore, this exhibition chronicles the development of food packaging in Singapore, from the early bottling and canning factories in the late 19th to early 20th centuries, to the light industries of the 1960s-70s when food was manufactured in factories. Am I surprised to discover that our canned pineapples were internationally sought after, especially in UK!

One of the exhibition highlights includes Packaging as Media where you will see the iconic Tiffany Glass Coca Cola Bottle in display. Using these containers as means of communicating their brands to the consumers, while mass produced, each container is distinctive in its own ways.

You will also see how packaging can influence consumer choice and how designs developed over the years, from simple illustrations to complex labels with realistic images, such as that of Khong Guan and Kickapoo, which stood out with their eye-catching colours and logos.

One section that speaks to me is the Emergence of Supermarkets. Cold Storage (1903) represents colonial modernity and affluence, it changed retail practices as it shifted from a grocer store to a supermarket in the late 1930s and even started a delivery system in 1935! Foods such as dairy, bread, frozen food and imported products were being introduced to our diets.

Towards the end of the exhibitions, you will find yourself at the Sustainability section, one of the biggest concerns in today's consumerism. Discarded food packaging is the issue to tackle and this exhibition reminds us that what is considered innovative in the past, such as the single clam-shell container, is just as functional in our era. Tingkat isn't just for high tea display, is it?

This exhibition is family friendly too. Kids can learn how to recycle the right materials in the Sustainability section.

In the Family Corner, be awed by this adorable wall mural filled with various food packaging illustrated in creative ways.

Appreciate the recycled crafts created by artists together with seniors from the Alzheimer's disease Association.

Curated by Vidya Murthy, Packaging Matters: Singapore's Food Packaging Story from the Early 20th Century will be held from 6 April 2019 to 15 September 2019 at National Museum's Stamford Gallery on Level one. Admission is free for all. Other programmes highlights includes Food and Craft Market, Film Screenings and Indoor Picnic. For more details, please visit www.nationalmuseum.sg


National Museum of Singapore
93 Stamford Road
Singapore 178897
Facebook
Website
Nearest MRT: Bras Basah (CC Line), Bencoolen (DT Line)

Opening Hours:
Daily: 10am - 7pm

Direction: 
1) Alight at Bras Basah MRT station. Take Exit C. Walk to Stamford Road. Cross the road. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Bencoolen MRT station. Take Exit B or C. Walk down Bencoolen Street to Stamford Road. Cross the road. Walk to destination. Journey time about 5 minutes. [Map]