Fat LuLu's Asian BBQ & Dessert @ River Valley Road - Wicked Asian BBQ And Smooth Desserts

Replacing the now defunct Five & Dime is Fat LuLu's Asian BBQ & Dessert. The new concept by the same folks behind Five & Dime, sees two different chefs with two contrasting personalities coming together, offering Asian barbecue and dessert. Chef Sam is the BBQ dude while Chef Song is the dessert prince.

Burnt Corn 3.8/5

Our evening at the new establishment started with the Burnt Corn ($11). The bio-corn is rubbed with salt and lemon, oregano and served with sour cream. Aligned with Chef Sam's culinary philosophy - No Burn No Taste, the overly charred corn turned out to be very flavourful.

Roasted Potatoes and Mushroom 3.5/5, Sataytay 4.2/5

Boosting the Roasted Potatoes and Mushroom ($12) is the coat of lamb fat over the starch. This is accompanied with honshimeiji mushrooms, kale and garlic. Another delightful item on the menu is the Sataytay ($12) which uses Iberico pork collar that is marinated in sambal for a whole full day to develop the flavour. On top of the flavoursome meat, it was tender and juicy too.

Grilled Mangalicia Pork Collar 4/5

Chef Sam's Grilled Mangalicia Pork Collar ($24) is a Thai inspired dish. The pork collar is only seasoned with salt and grilled to a nice smokey scent, The other highlight on the board is the lightly charred sambal okra. The used of local spices to grill the okra reminds me of our sambal bbq fish.

Duh Meat Boat 4.2/5

The Duh Meat Boat ($28) demonstrates Chef Sam's culinary skill in grilling perfectly. The wagyu skirt is grilled in low heat to get that slow caramelisation while retaining the succulence of the meat. On the other hand, the pork collar which is marinated in sambal and seasoned in salt, is grilled in high heat for the charred and smokiness. Even the accompanying kailan grilled for a different appreciation of the earthy green.

Ikan Bakar 4.5/5

The Ikan Bakar ($28) is like the Asian version of Fish & Chips. The line caught parrot fish is marinated with chilli, garlic, lemon juice, Kashmiri chilli powder and grilled in high heat. The result is a moist fish with the beautiful aroma that is pleasing to both the taste and scent. The cucumber achar side provided the needed acidity to freshen up the palate.

Spicy BBQ Full Rack Pork Ribs 4.2/5

The Spicy BBQ Full Rack Pork Ribs ($28) will be loved by carnivores for the fall off the bone meat. The spicy sauce which made up of chipotle, kechap manis, rice wine vinegar is kind of unique. It is a new taste to me and took a while to register my preference.

Open Beef Ravioli 4.5/5

I actually have tried the Open Beef Ravioli ($22) when Chef Sam was at Raven. Back then I mentioned that the flavours and textures were on the note. However like a foreign song, I moved with the music but did not understand the lyrics. This time round, Chef Sam managed to sing to me in the dish and I could fully appreciate the whole concept and execution.

Pineapple and Coconut Ice Kachang 4.2/5

Moving on to dessert, we started with the Pineapple and Coconut Ice Kachang ($14). The refreshing combination of pineapple and coconut is very pleasing to the palate. I actually thought it resembles the local chendol dessert instead of the ice kachang as the name of the dish suggested.

Berries & Chocolate 4.2/5

Another refreshing dessert on the menu is the Berries & Chocolate ($16). The fruity dessert uses white chocolate and cassis, with elderflower-infused strawberries. After all the burn and heat of the Asian BBQ, the dessert complemented the whole dinner experience excellently.

Banana Bread in Brandy Butterscotch Sauce 4.5/5

The warm Banana Bread in Brandy Butterscotch Sauce ($14) is really comforting. The moist banana bread together with the brandy butterscotch sauce is not overly sweet and well balance. The crispy rice grains provided the extra crisp to the whole dimension.

Apple Tarte Tatin 4/5

The Apple Tarte Tatin ($14) is an accidental creation. Chef over caramalized the apples for his traditional apple pie and to save it, he laid a layer of pastry over the apples, baking it as an upside down tart. Likewise, he also created a new flavour when he burned the base of the vanilla ice cream.

Childhood 4.5/5

Inspired by Chef Song's favourite childhood food, peanut butter and jam, he created the Childhood ($16) which looks like someone has dropped the ice cream on the plate. What is on the plate is actually a peanut butter popsicle with dark chocolate cookie and raspberry granita.

Fat LuLu's Asian BBQ & Dessert is quite an interesting new concept bring two contrasting chefs together. The difference created magical in the kitchen instead. Not only their styles complement each other but diners get to have the must of both worlds. Fat Lulu's serves brunch on weekends too.

Noted: This is an invited tasting.


Fat Lulu's Asian BBQ & Dessert
297 River Valley Road
Singapore 238338
Tel: +65 92365002
Facebook
Website
Nearest MRT: Clarke Quay (NE Line), Dhoby Ghaut (CC Line, NS Line, NE Line)

Opening Hours:
Sun, Tue-Thu: 6pm - 11pm
Fri-Sat: 6pm till late
Brunch
Sat-Sun: 11am - 4pm
(Closed on Mon)

Direction: 
1) Alight at Clarke Quay MRT station. Take Exit E. Walk to bus stop at Clarke Quay MRT station (Stop ID 04222). Take bus number 54. Alight 5 stops later. Walk to destination. Journey time about 15 minutes. [Map]

2) Alight at Dhoby Ghaut MRT station.Take Exit A. Walk to bus stop at YMCA (Stop ID 08041). Take bus number 139. Alight 4 stops later. Walk to destination. Journey time about 15 minutes. [Map]

FORT by Maison Ikkoku @ Fort Canning Arts Centre - 12 Course Omakase For Only $68

Sitting on top of Fort Canning Hill there is literally a Fort but this is not a fortified place occupied by troops. Instead it housed a omakase gastro-bar concept, FORT by Maison Ikkoku which is led by commander-in-chef, Executive Chef and Senior Master Mixologist, Ethan Leslie Leong.

Together with my dining partner, we sat through a 12 course omakase set dinner at only $68. The gastro-bar dining concept is set up in such a way that there are only bar counter seats. Diners sit around the bar counter enjoying their meal while at the same time you can watch the skillful mixologist prepares your bespoke cocktails.

Cold Braised Radish with Cuttlefish 3.5/5

Our 12 omakase menu started with the Cold Braised Radish with Cuttlefish. A refreshing start to dinner. It helped to freshen up the palate for the upcoming courses. I like the addition of the cuttlefish which provided an additional texture and oomph to the dish.

Chef's Salad with Dehydrated Cauliflower and Yuzu Wasabi 3/5

The Chef's Salad with Dehydrated Cauliflower felt rather boring for an omakase item. The saving grace has to be the Yuzu Wasabi, that gives life to the fresh and crunchy shredded vegetables.

Pan Seared Scallop with Japanese Purple Sweet Potato and Bonito Broth 4/5

Dinner got more exciting at the 3 course. The Pan Seared Scallop sits in a pool of Japanese Purple Sweet Potato and Bonito Broth. Besides the beautifully cooked scallop, what arouse me is the purple broth. The use of the Japanese purple sweet potato and bonito is a deliciously new experience for me. I can see it working well with other seafood dishes too.

Swordfish Carpaccio with Asian Dressing 4.2/5

The Swordfish Carpaccio with Asian Dressing caught me off guard in a good way. Beside appreciating the freshness of the swordfish, I was drawn to the Asian dressing. It gives the dish an oriental dimension which felt like having Cantonese style steamed fish.

Onsen Egg with Garlic Oil and Seaweed 3/5

The dinner experience got a little bit confusing with the Onsen Egg with Garlic Oil and Seaweed. The whole presentation made me felt that I was having breakfast. The dinner flow kind of took a detour but I am not saying it is a bad dish. It is more in terms of the whole dining experience. Maybe the presentation can be more elegant with a bit more components to change the perspective.

Signature Spicy Fort Roll 3.8/5

The Signature Spicy Fort Roll comes with spiced maguro tuna and cucumber rolled up in sushi rice and sprinkled with sesame seeds. Pop the parcel into the mouth to get a a fiery burst of flavours. Be warned if you have a low tolerant of spicy food.

Green Peas Soup with Homemade Wasabi Oil 4/5

Like a runner in a marathon, the Green Peas Soup with Homemade Wasabi Oil is served timely on the half way point at the seventh course. The hearty soup is further lifted with a few drop of the wasabi oil for a comforting finish.

Foie Gras Sushi and Charcoal Salt 4.2/5

An interesting substitution of the sashimi is the used of Foie Gras with Sushi Rice. The rich and buttery foie gras literally melted in the mouth. Dip it with a bit of the charcoal salt to get a fuller enjoyment of the sushi.

Truffle Mushroom, Mac & Cheese 3.5/5

Replacing the macaroni with shell-like pasta (conchiglie) it gives the Truffle Mushroom, Mac & Cheese a delectable al dente bite. Using only simple ingredients, the chef has managed to turn it into a beautiful dish, coating the pasta in a pool of cheese and perfumed by the earthy scent of truffle.

Lamb Burger 4/5

The mini Lamb Burger comes with a juicy lamb patty that is sandwiched in between 2 crispy buns. If you are worried of gamy taste, you would not get that in the burger. In fact you probably would not be able to tell its made of lamb. It is a lovely burger but if it can be more cheesy, I would have love it more.

Salmon Aburi Don with Ikura

The last dish before dessert is the Salmon Aburi Don with Ikura. Each mouthful of the bowl comes with the sweet and smokey torched salmon complemented by the popping saltiness of the ikura and fluffy Japanese rice.

French Vanilla Ice Cream with Japanese Red Beans

Wrapping up the 12 course omakase, we had the French Vanilla Ice Cream with Japanese Red Beans. Matcha and red bean is the usual combination so this is rather unique. I also like the fact that it is not overly sweet but nicely balanced for a smoothing finishing to the dinner experience.

At FORT by Maison Ikkoku, besides the affordable 12 course omakase menu, one should not missed out having a drink or two of their bespoke cocktails. Let the mixologist knows what you like and they will work their wonders to make your night even more magical.

Note: This is an invited tasting.


FORT by Maison Ikkoku
Fort Canning Arts Centre
5 Cox Terrace
#01-02/03
Singapore 179620
Tel: +65 63360507
Facebook
Nearest MRT: Dhoby Ghaut (CC Line, NE Line, NS Line)

Opening Hours:
Sun-Thu: 4pm - 1am
Fri-Sat: 4pm - 2am

Direction: 
1) Alight at Dhoby Ghuat MRT station. Take Exit B. Walk to Penang Road. Cross the road and turn left. Walk to the end of the building. Take the stairs up the hill. Walk to destination. Journey time about 15 minutes. [Map]

Captain K Seafood Tower @ Prinsep Street - 9 Layers Seafood Tower

A new seafood concept that consists of 9 different layers of seafood and shellfish has opened on our shore at Prinsep Street. The visually exciting Captain K Seafood Tower would probably be the next steamboat craze in Singapore.

The stunning 9 layer of seafood and shellfish is stacked on top of one another allowing the essence of the ingredients to drip to the most bottom layer as the hot steam circulated through the tower, steaming and cooking the varieties of seafood. My only disappointment is that it is already cooked in the kitchen before serving to the table. Before prepared to wait for at least 20 minutes as the different layers get cooked.

Scallop 4/5

Starting from the layers top down, we started with Scallop. Instead of eating the natural flavour of the shellfish, it is actually lighted seasoned to give it a lift in flavour. The scallop was huge and plump, with a nice bouncy texture.

Oyster 3/5

The second layer is the fresh Oyster. Luxurious it may be but I thought it was over cooked. Hence it was quite of dry. It is not the best way how I would like to eat my oyster.

Squid 3/5

The third layer is Squid stuffed with rice. You probably can tell from the picture that squid has shrunk with the rice stuffing protruding out. It was rather bland too. I would recommend having it with the Thai green chilli dip which goes very well with it.

Prawn 4.2/5

The fourth layer we have Prawns. I thought this is the best layer when the prawns are steamed to a nice crunchy texture coupled with its natural sweetness.

Lobster 3.5/5

The fifth layer is the Lobster. The two huge lobsters should be already worth the visit.

Crab 4.2/5

More surprise is hidden in the sixth layer when the huge Alaskan Crab is revealed. Known for its sweetness and meaty legs, this is another luxurious enjoyment.

Mantis Shrimp 3.5/5

On the seventh layer is the Mantis Shrimp. I seldom see this in Singapore except Hong Kong. Just a word of caution for those that has not eaten it before. The shell is quite hard and sharp. So do be careful when peeling it.

Wrapping up the eighth layer is the Mussels and Clams to provide the sweet essence for the soup base before.

The last and bottom layer of the seafood tower is the soup base. It comes in three variations. There are the classic Kombu Dashi, Housemade Korean Kimchi Stew and Chicken Ginseng Broth. We had the kimchi stew. To enjoy the last layer to the fullest, diners can add on extra ingredients such as pork slices, sausages, luncheon meat, maggi mee, fish ball, fish cakes, vegetables etc. The pricing of the a la carte ingredients are determined by the different coloured plates.

The 9 layers seafood tower ($288.90) is good for 8 pax. The menu comes with a choice of 3 layers ($52.90), 5 layers ($98.90) and 7 layers ($188.90). There are good for 2 pax, 5 pax and 6 pax respectively.


Captain K Seafood Tower
30 Prinsep Street
#01-02
Singapore 188647
Tel: +65 62552270
Facebook
Website
Nearest MRT: Bras Basah (CC Line), Dhoby Ghaut (CC Line, NE Line, NS Line)

Opening Hours:
Daily: 1130am - 3pm, 6pm - 1030pm

Direction: 
1) 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 10 minutes. [Map]

2) Alight at Dhoby Ghaut MRT station. Take Exit A. Walk to traffic light junction of Handy Road and Bras Basah Road. Cross the road and turn right onto Bras Basah Road. Continue on Bras Basah Road. Turn left onto Prinsep Street. Walk to destination. Journey time about 10 minutes.[Map]

Montana Cafe @ POMO

Since my last visit to Montana Cafe in 2015, the cafe has expanded and move up to level two of Pomo. With the new movement, it also took over the two storey space that used to be The Connoisseur Concerto (TCC). Montana Cafe and Fabulous Dough are located at level two while South Bronx Burger is at level one.

Red Velvet Waffle 4/5

With the new expanded space on level two, Montana Cafe has also revamped its menu. Having introduced new items on the menu, it has also keep some of the classics. One of them is the Red Velvet Waffle Stack ($11) with vanilla ice cream and white chocolate rose sauce. I like the idea that the cafe allows customer to choose between crispy or fluffy waffle, since everyone has their own preference.

Black Velvet Waffle 4/5

The new dessert waffle on the menu is the Black Velvet Waffle ($14). The black sesame waffle comes with black miso caramel and black chocolate coated vanilla ice cream.I was thinking that the miso caramel will be very sweet and overpowering but it turned out otherwise. The whole creation is very balanced for a wholesome enjoyement.

Jalapeno Mac & Cheese Waffle 4.2/5

On the savoury menu, Montana Cafe has retained the Jalapeno Mac & Cheese Waffle ($12) topped with white truffle oil, and served with tomato relish and jalapeno cheese dip on the side. This is one of their earlier creation that I enjoyed a lot with the mac & cheese stuffed inside the waffle. A combination that still works beautifully until today.

Assam Crab Waffle 4.8/5

There is no one waffle recipe that can paired with all ingredients. In my opinion, Montana has always been my waffle specialist. They have put in many thoughts in each waffle creation that is put on the menu. Their latest creations, Assam Crab Waffle ($18) is inspired by the Kedah laksa. The unique creation comes with assam spiced waffle, seasoned crab meat and pineapple cucumber salsa. At many times, a lot of the savoury waffles felt like piecing two items together. But the assam crab waffle felt completed, with everyone components working harmoniously together as a dish. This is definitely a must try!

Bulgogi Beef Waffle 3.8/5

Another Korean inspired creation is the Bulgogi Beef Waffle ($16).  The Gochujang rice waffle comes with sous vide bulgogi beef, orange sesame coleslaw, sous vide poached egg and bonito flakes.The waffle is very different. It is more cakey and moist. I noticed that it is also served in a bowl with a spoon instead of the usual plate, fork and knife. It's like telling me to have it like a bowl of rice. My only wish is that the bulgogi beef can be sweeter and more flavourful.

Nitro Coconut Cold Brew 4.2/5

Montana is not only a waffle specialist, they are a coffee specialist  too. Introducing a new twist in appreciating coffee is the Nitro Coconut Cold Brew ($6.50). The cold brew is poured into coconut juice infused ice ball. As the ice ball dissolved and released the sweetness of the coconut juice, it gives a new experience in coffee appreciation. Usually cold brew can be quite acidic and the coconut sweetness also help to reduce it.

The folks from Montana Singapore has definitely brought to Singapore an interesting 3-In-1 concept that house Montana Cafe, Fabulous Dough and South Bronx Burger under one roof. Montana Cafe has also up the game, setting a new standard in the waffle world with its new creation and menu. It has successfully retained my title of waffle specialist.


Montana Cafe
Pomo
1 Selegie Road
#02-25
Singapore 188306
Tel: +65 98331790
Facebook
Nearest MRT: Bras Basah (CC Line), Dhoby Ghuat (CC Line, NE Line, NS Line)

Opening Hours:
Daily: 8am - 10pm

Direction:
1) Alight at Bras Basah MRT station. Take Exit D or E. Walk down Bras Basah Road to the junction of Bras Basah Road and Prinsep Street. Cross the road and turn right onto Prinsep Street. Walk down Prinsep Street and continue onto Selegie Road. Continue walking down Selegie Road until destination. Journey time about 12 mins. [Map]

2) Alight at Dhoby Ghuat MRT station. Take Exit A. Walk down Orchard Road to the junction of Orchard Road and Prinsep Street. Turn left onto Prinsep Street. Walk down Prinsep Street and continue onto Selegie Road. Continue walking down Selegie Road until destination. Journey time about 12 mins. [Map]

South Bronx Burger @ Pomo

A new burger joint has opened at Pomo, taking over the defunct The Connoisseur Concerto (TCC). South Bronx Burger is the brainchild by the folks behind Montana Brew Bar. Taking over the two storey space, the team has converted the space into a 3-in-1 concept with South Bronx Burger located at the first floor while Montana Cafe and Fabulous Dough is on the second level.

Mac & Cheese Fritters with Tomato Relish Dip 4.2/5

We started with some light snacks from the sides menu. The Mac & Cheese Fritters with Tomato Relish Dip ($8) definitely won me over with its crispy exterior and cheesy macaroni stuffing inside.

Beer Battered BBQ Chicken Wings 3.5/5

The other light snack we tried was the Beer Battered BBQ Chicken Wings ($7). While the skin was crispy and the interior was juicy, the seasoning was on the mild side. I preferred something more intense in seasoning especially if I am having it with a beer.

The Mac Daddy 4.2/5 and Original Rump Shaker 4/5

Coming to South Bronx Burger, definitely I should try their handcrafted fresh beef patties. We started with The Mac Daddy ($16) and Original Rump Shaker ($12). The worthy note is that all the burgers here comes with three different types of fries. Hence there is something for everyone. The original rump shaker burger comes with house-made beef patty, signature sauce, smoked bacon and melted cheese slice. The mac daddy burger which is topped with jalapeno and mac & cheese is my favourite. Besides the moist and juicy patty, the jalapeno provided the additional kick to the whole enjoyment. If there is one thing I would like to see improvement will be the bun. It remembers me of those Macdonald bun which is on the doughy side. I prefer those that is more light and airy. It could be my personal preference.

Sir Spam-A-Lot 4.2/5

An unique burger in the menu is the Sir Spam-A-Lot ($12). Spam lover with like the luncheon meat burger that comes with a fried egg, smoked bacon, grilled pineapple rings, spicy BBQ mayo and a thick luncheon meat patty. The interesting combination surprisingly work wonderfully in harmony for a delicious burger creation.

What is burger without beer?. At South Bronx Burger, it also offers an extensive selection of beers to go with the burger. Get your hands messy as you chomp down the burger and wash it down with a bottle of beer.


South Bronx Burger
POMO
1 Selegie Road
#01-02
Singapore 188306
Tel: +65 98331790
Facebook
Nearest MRT: Bras Basah (CC Line), Dhoby Ghuat (CC Line, NE Line, NS Line)

Opening Hours:
Sun-Thu: 11am - 10pm
Fri-Sat: 11am - 12midnight

Direction:
1) Alight at Bras Basah MRT station. Take Exit D or E. Walk down Bras Basah Road to the junction of Bras Basah Road and Prinsep Street. Cross the road and turn right onto Prinsep Street. Walk down Prinsep Street and continue onto Selegie Road. Continue walking down Selegie Road until destination. Journey time about 12 mins. [Map]

2) Alight at Dhoby Ghuat MRT station. Take Exit A. Walk down Orchard Road to the junction of Orchard Road and Prinsep Street. Turn left onto Prinsep Street. Walk down Prinsep Street and continue onto Selegie Road. Continue walking down Selegie Road until destination. Journey time about 12 mins. [Map]