Sol & Luna @ CapitaSpring - A New Latin-European Bistro Nestled In Lush Greenery

Sol & Luna is the latest concept by 1-Group perched 100 metres up on Singapore's latest 51-storey skyscraper CapitaSpring. It is a Latin-European bistro nestled in the building's green oasis, a unique sanctuary-in-the-sky of lush greenery.

Fried Soft Shell Prawn 4.2/5

We began our dinner at Sol & Luna with the Fried Soft Shell Prawn ($16) served with lime aioli and parsley. There is no need to de-shell the prawns. It can be eaten together with the crispy shell. An addictive snack to kick start the dinner, especially with a few glasses of drinks.

Grilled Tomino Cheese 3.5/5

You may like the Grilled Tomino Cheese ($22) wrapped with parma ham if you are a cheese lover. You can also taste a hint of sweetness from the acacia honey, coupled with a peppery kick from the black pepper. To enjoy the gooey grilled tomino cheese, you can spread it on the crostini.

Prawn & Octopus Nicoise Salad 4/5

The Prawn & Octopus Nicoise Salad ($25) will delight the carnivores as the meats are more than the greens. You can find prawn, octopus, quail eggs, haricot beans, Rescoldo potatoes, olive and Spanish anchovy on the plate.

White Gazpacho 3.5/5

Next, we have the White Gazpacho ($19) with grape segments, marcona almonds, grilled half avocado and mixed seeds, drizzled with a few drops of basil oil. I find it quite bare with just half an avocado floating in the middle of the white gazpacho in terms of presentation. While the cold soup is tasty, complemented by the various textural bites of the ingredients, I thought the cold soup was not chill enough.

Grilled Australian Shark Bay 4/5

This is our third prawn dish for the night, Grilled Australian Shark Bay ($25). There is nothing fancy, just simple cooking to appreciate the sweetness of the tiger prawns, topped with corn and tomato salsa.

Truffle Risotto 4.2/5

One of the crowd's favourites is the Truffle Risotto ($25), cooked to a delightful creaminess packed with beautiful flavours from the grana padano truffle and mushroom paste. Customers have the option to add fresh seasonal truffles, subject to market price.

Wood-Fired Sardine 4.2/5

The dish that surprised me was the Wood-fired Sardine ($19). Shaped like a sausage, it is actually a concoction of sardine, mussel, herb and pine nuts wrapped with parma ham, paired with butternut puree. There is something familiar with the wood-fired sardine that I can't pinpoint. It just grows on me to go back for more.

Baked Veal Shank Pie 3.5/5

Good for sharing is the Baked Veal Shank Pie ($28). Tearing the puff pastry apart reveals a bowl of chunky veal, carrot, onion, and potato in delicious veal jus. Though I find the veal shank was a bit tough for my liking, the rest are well executed.

Escalivada 3/5

As for the Escalivada ($14), I do not know how to appreciate the mushy texture of the ragout of eggplant paired with capsicum, pearl onions, Spanish anchovies and hazelnut oil. However, the taste profile is indeed delicious.

12 Hours Slow Cooked Welsh Lamb 3.5/5

The 12 Hours Slow Cooked Welsh Lamb ($28) is cooked to fork tender, paired excellently with the bordelaise sauce, broccolini and garlic crumbs. 

Sol & Luna Tiramisu 3/5

For dessert, we tried the Sol & Luna Tiramisu ($16) and Tarte Tatin with Creme Anglaise Sauce ($13). The tiramisu is light-handed compared to other versions I have.

Tarte Tatin with Creme Anglaise Sauce 4/5

My preference goes for the Tarte Tatin with Creme Anglaise Sauce. Pour the creme anglaise sauce over the caramelised apple layer resting on the puffy pastry for a sweet ending to a satisfying dinner.

Overall, Sol & Luna is a beautiful restaurant on top of CapitaSpring. It brings together dishes from the Latin-European region - Italy, France, Portugal and Spain, reinvented with a twist and finesse. While there are hits and misses for the dishes, it is still worthy of a visit to immerse yourself in the green oasis.

Note: This is an invited tasting.


Sol & Luna
CapitaSpring
88 Market Street
#17-01
Singapore 048948
Tel: +65 80314316
Facebook
Website
Nearest MRT: Raffles MRT (EW Line, NS Line)

Opening Hours:
Breakfast
Daily: 7am - 1045am
Weekend Brunch
Sat & Sun: 10am - 230pm
High Tea
Daily: 230pm - 5pm
Lunch
Mon-Fri: 11am - 230pm
Dinner
Daily: 6pm - 1030pm

Direction:
1) Alight at Raffles MRT station. Take Exit A. Walk to Malacca Street. Walk down Malacca Street to Market Street. Cross the street. Walk to destination. Journey time about 5 minutes. [Map]

La Belle Epoque @ Boat Quay - New European Restaurant Along The Singapore River

La Belle Epoque (which means 'the golden age' in French) is a European restaurant and bar concept that has recently opened its doors at Boat Quay. It offers contemporary European cuisine using fresh ingredients seasoned with natural herbs. Most of the herbs are sourced from Head Chef Firdauz's very own herb garden.

Oyster & Iberico 4/5

Starting off the evening was Oyster & Iberico ($26), an interesting combination of fresh oyster and crispy iberico ham, tomato salsa and Avruga caviar. Other than the delightful crunch lent by the crispy iberico ham, I love how the different elements within the tiny shell played out when I consumed it as a whole. The crispy iberico ham and caviar seasoned the fresh oyster with their savoury notes, while the sweet and acidic tomato salsa balanced the overall flavours.

Hummus Taco 3.5/5

Next, we had Hummus Taco ($10). The hummus is made with smoked chickpea. The elusive smoky accent of the hummus made it even more moreish and delicious. However, it might be better to serve the corn taco shell as a side as it turned soggy after a while.

Cauliflower Steak 2.5/5

The Cauliflower Steak ($12) is a vegetarian-friendly dish featuring a smoked and cured cauliflower with vegetable butter herbs, served with purple sweet potato. Unlike the hummus taco, smoking the ingredients didn't work in the dish. The presence of that smokey flavour was somewhat overwhelming and got unpleasant after a while. The cauliflower was not very well cooked through either.

Smoked Pork Belly 4/5

We had two meat dishes, of which I would highly recommend the Smoked Pork Belly ($16) marinated with spices. It is served with crispy pork crackers, grilled peach salad and pork veloute. The taste of the pork cracker needs to be improved for sure, but otherwise, the pork belly itself was scrumptious. Instead of the usual apple sauce, the chef used the sweetness of grilled peach to complement the meat.

Beef Short Ribs 2.8/5

However, the Beef Short Ribs ($28) was rather disappointing. Marinated with local spices and sous vide for 48 hours, the meat was relatively dry.

Cheese and Cold Cuts Board 2.5/5

We also had a sample of their Cheeses and Cold Cuts Board, but I find it rather lacklustre.

Lemon Tart 3/5

Tiramisu 4/5, Guerre Stellari 4.5/5

The desserts were good. We had Lemon Tart ($10), Tiramisu ($10) and Guerre Stellari ($10). The Guerre Stellari was my favourite. Encased within dark chocolate crust was rum chocolate mousse, and it was a perfect marriage with the tart raspberry sorbet.

Photos and words 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.


La Belle Epoque
63 Boat Quay
Singapore 049851
Tel: +65 67321687
Facebook
Nearest MRT: Clarke Quay (NE Line), Raffles Place (EW Line, NS Line)

Opening Hours:
Mon-Sat: 3pm - 1130pm
(Closed on Sun)

Direction:
1) Alight at Clarke Quay MRT station. Take Exit E. Cross the road walk to Upper Circular Road. Walk down Upper Circular Road to North Bridge Road. Cross the road and walk to destination. Journey time about 6 minutes. [Map]

2) Alight at Raffles Place MRT station. Take Exit G. Walk to the riverfront. Turn left and walk down Boat Quay. Journey time about 8 minutes. [Map]

JU95 @ Boat Quay - A Modern Izakaya Restaurant By A Talented Young Chef

JU95 is a modern izakaya restaurant located at Boat Quay opened for about 3 months. From what I understand, the kitchen is helmed by Chef Louis who supposed to follow a 2 Michelin starred chef to Belgium which was put off due to the pandemic.

Parfait Ju 4.2/5

The Parfait Ju ($15) gives me a glimpse of what the restaurant meant by modern izakaya. The finesse of how the chef beautifully laid the fermented mushroom on a bed of chicken liver paste on top of the koji sable cookies is both stunning in taste and sight.

Stuffed Chicken Wing 4.2/5

The next dish is Stuffed Chicken Wing ($18). It is a lavish take stuffed with foie gras paired with mala dip, unlike the usual.

Hay Smoked Hamachi 4.5/5

Another impressive dish is the Hay Smoked Hamachi ($25). The fresh hamachi is infused with a hint of smokiness paired with padron peppers and leek. The accompanying sweet and sour berry sauce brightens up the enjoyment.

Cold Angel Hair 4.2/5

For some carbo intake, diners can go for the Cold Angel Hair ($24) topped with scallop tartare, truffle, ikura and avruga caviar. Served chilli, the refreshing goodness can be further complemented with the creaminess of Hokkaido uni for an additional $18.

Grilled Baby Squid Donabe 4.8/5

The highlight for the night has to be the Grilled Baby Squid Donabe ($45). The treasure pot comprises seaweed schmaltz, mushroom and ikura. Give it a good toss, and the aroma will hit your senses, followed by complex yet flavoursome flavours from the different ingredients.

Ice Cream Sandwich 4.5/5

I do not have a sweet tooth, but I highly recommend saving space for the Ice Cream Sandwich ($10). Sandwiched between the biscuity shells are sweetened sour cream instead of ice cream, sake soaked cherry and garnished with rose petals. The play of flavours and textures is a unique take of the traditional ice cream sandwich.

I am impressed with the food at Ju95. The dishes I tried are creative and tasty with touches of finesse, giving a modern take of traditional izakaya. Ju95 is one of the best restaurants I have eaten this year, and I recommend you check it out.

Note: This is an invited tasting.


Ju95
41 Boat Quay
Singapore 049830
Facebook
Website
Tel: +65 82012737
Nearest MRT: Raffles Place (EW Line, NS Line)

Opening Hours:
Thu-Fri, Sun: 12pm - 2pm (lunch)
Tue-Sun: 6pm - 1030pm (dinner)

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

Palm Beach Seafood Restaurant @ One Fullerton - Savour Signature Dishes With 65 Years Of Heritage

From a pushcart at old Upper East Coast Road to a notable seafood restaurant at One Fullerton, Palm Beach Seafood Restaurant is now into its 65th year. Indeed, it is quite a milestone. Perhaps the best way to commemorate that is by bringing back the beloved dishes that have won the hearts of many over the years. With the launch of The 1956 Menu, customers can now look forward to popular dishes dated way back from 1956 made with the same traditional recipes fine-tuned over the years.

Singapore Rojak 4.5/5

To start, we had Singapore Rojak ($12) and Fried Kang Kong with Cuttlefish ($18). The rojak was really delicious with just the right amount of its propriety sauce coating the various ingredients - ginger flower, shaved pineapple, cucumber, turnip and mango, along with beansprouts, tau pok (tofu puffs), and youtiao (dough fritters). The quintessential crushed peanuts were well roasted, adding a good dose of nuttiness to the sweet fruits. I do like the addition of century egg too, which was somewhat creamy and funky in a good way.

Fried Kang Kong with Cuttlefish 4/5

Fried Kang Kong with Cuttlefish ($18/$28) - A combination that has always appeared odd to me suddenly make sense in this chilled version. This appetiser was pretty delightful mixed with sweet sauce, chilli, and spicy dried shrimps and complete with a handful of deep-fried shallots and nuts. Slightly less sauce would have been even more ideal.

Seafood King Prawn Soup 4/5

Next up was the Seafood King Prawn Soup ($14). Using the same broth as the restaurant's award-winning Coco Lobo that features live lobster with vermicelli in a milky and tangy superior chicken stock, this is a pocket-friendly variant of using a succulent tiger prawn. The star is still the well-loved broth made with evaporated milk, dried orange peel, Jin Hua ham (Chinese cured meat), chilli oil and lime juice. It is pretty close to the taste of Tom Yum but less piquant.

Deep Fried ‘Golden Phoenix’ with Spicy Sauce 4/5

A varied version to the classic dish of Sweet & Sour Fish - Deep Fried 'Golden Phoenix' with Spicy Sauce ($48/800g) - deep-fried freshwater 'Golden Phoenix' fish topped with a house-made sauce made which was fiery and tangy with red chilli padi, tamarind paste, sour plum and freshly juiced lime. The fish was meaty, allowing it to carry the sauce well. The papadum at the side didn't quite serve any purposes though.

Stir-fried Mussels in Soy Bean Sauce and Sambal Chilli 3/5

As for Stir-fried Mussels in Soy Bean Sauce and Sambal Chilli ($16/$32), I thought the sauce was a tad too heavy for the mussels.

Oyster Sauce Chicken 4.5/5

One of the must-order dishes from the 1956 Menu is this Oyster Sauce Chicken ($24). Using a whole organic Anxin chicken, the chicken is brushed in dark soy sauce and deep-fried till golden brown, then stuffed with stir-fried chives, garlic and lard before steaming it for 50 minutes in aluminium foil with oyster sauce, sesame oil and Hua Diao wine. The texture of the chicken was wonderfully fork-tender.

Crabs Crab Ala Singapura 4.8/5

Of all the crab dishes I have tried, this Crabs Crab Ala Singapura (Market Price) is one of the most outstanding. The award-winning dish is charcoal-grilled at 400 degrees Celsius with melted mozzarella, aged parmesan cheese, creamy French butter, salt and pepper. Unlike some, which I find too rich and creamy or cheesy, the use of both melted mozzarella and aged parmesan cheese strikes a balance in flavour and creaminess. I like that it was savoury more than sweet and that the creaminess was lifted and sharpened by peppery nuances.

Yuan-Yang Seabass Crackling Rice Soup 4/5

You can also drop by for a sumptuous lunch with the restaurant's latest Lunch-exclusive Pao Fan menu available for lunch between 12pm and 230pm. We tried the Yuan-Yang Seabass Crackling Rice Soup ($16.80) featuring fish cooked two ways – a serving of crispy fried Seabass, alongside silky slices of the fish in a seafood broth containing cooked rice, as well as crispy rice puffs and youtiao. For such a portion and the quality of the fish, this is one of the best lunch deals that you can ever get.

Photos and words 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.


Palm Beach Seafood Restaurant
One Fullerton
#01-09, 1 Fullerton Road
Singapore 049213
Tel: +65 63368118
Facebook
Website
Nearest MRT: Raffles Place (EW Line, NS Line)

Opening Hours
Daily: 12pm - 230pm, 530pm - 1030pm

Direction:
1) Alight at Raffles Place MRT. Take Exit A or B. Walk to Clifford Centre and then Change Alley. Take escalator to level 2. Cross the road using the OUE Link. Turn left towards Fullerton Bay Hotel. Walk to towards the bay and destination. Journey time about 8 minutes.[Map]

SAKEMARU Artisan Sake Hideout @ South Bridge Road - Journey Through 300 Different Types Of Sake With Modern Kappo-style Japanese Cuisine

SAKEMARU Artisan Sake Hideout at South Bridge Road is a haven created for the sake of aficionados and novices alike. At any one time each season, it carries around 300 types of artisanal sake. First established as an online sake subscription service provider for five years, SAKEMARU ventured into their first restaurant business. The dine-in restaurant offers an impressive range of artisanal sakes and a modern Kappo-style Japanese cuisine fronting the restaurant.

The sake and food menus are seasonal, with the former curated by Head Sommelier Tadashi Okushima, one of the honorary Sake sommeliers designated by the Japan Sake Sommelier Association, the latter executed by Head Chef Daisuke Yomogi. You can opt for a 15-course Omakase tasting menu for $200, with an optional Sake pairing that comes highly recommended. At Sakemaru, you will get to taste sakes that are rarely available, even in Japan, as they work closely with small and unknown but excellent breweries in Japan.

Persimmon and Tiger Shrimp 4/5

Our tasting was a 9-course Omakase with an opening course featuring Persimmon and Tiger Shrimp with Sesame Tofu Sauce. The nutty and savoury sauce complements the key ingredients, which are inherently on the sweet side.

Wagyu Uni Sushi 3.8/5

The theatrical effect of this course was when the Chef unveiled the Wagyu Uni Sushi hidden underneath the whole Persimmon. It won us over with its luscious and mouth-filling combination of wagyu and uni.

Kasaichiyo Casareccio

The sake to kickstart our dinner was Kasaichiyo Casareccio from the Kyoto Prefecture. Brewed with White Koji, this Sake is perfect for starting any meal with extremely fruity notes and considerably low alcohol content. It is one of our favourites of the night.

Teapot Soup 4/5

Nigiri Salmon Ikura Steamed Sushi 3.5/5

Shichisui Yumesasara 40

For Appetiser, we had a comforting Teapot soup - Matsutake Mushroom and Pike Cougar Steamed In Teapot, followed by Nigiri Salmon Ikura Steamed Sushi. A simple dish but elevated with zest from Japanese lime. They are paired with a slightly stronger Shichisui Yumesasara 40 from the Tochigi Prefecture.

Horse Mackerel Wrapped in Radish 3.5/5

Sliced Usujukuri with Uni 3.5/5

Bluefin Tuna 4/5

We had Seasonal Sashimi 3 Kinds - Horse Mackerel Wrapped in Radish, Sliced Usujukuri with Uni and Bluefin Tuna for the Sashimi course. I appreciate how each kind of sashimi was presented individually and treated differently, which brought an entirely new experience to eating the same ingredients that I had before. That certainly prolonged the pleasure of pairing them with Sharaku Junmai Ginjo Yamadanishiki from the Fukushima Prefecture. If you are good, you might detect banana notes in it.

Grilled Miyazaki A5 Sirloin 4/5

Next, we had Grilled Miyazaki A5 Sirloin with Japanese Yam on Hoba Leaf. One of the joys of this course is watching the Chef at work - smoking the Hoba Leaf, grilling the sirloin and eventually placing the beautiful dish in front of me. The Hoba Leaf evoked a sense of walking in the woods, with the yam and Japanese green pepper adding a touch of rustiness to the plating. The Sirloin, though I thought it needed to be slightly more charred to render its fats was still yummy with the help of rich and savoury dark miso sauce. This course is accompanied by Tengumai Yamahai Junmai from the Ishikawa Prefecture, served at 30 degrees Celcius. The key to note about this sake is that it is produced using a very traditional method: Yamahai Style. I learned that such a method has a wilder flavour in sake, perhaps explaining its interesting mushroom notes.

Hairy Crab with Tosazu Jelly Sauce 4/5

Tatenokawa Muga Junmai Daiginjo Nama

We also had a dish to refresh our senses in between - a chilled dish featuring Hairy Crab with Tosazu Jelly Sauce. The combination is sweet, citrusy and tangy. It did what it was meant to do - awakening my taste buds, alongside a serving of Tatenokawa Muga Junmai Daiginjo Nama from the Yamagata Prefecture.

Fig Tempura 4.5/5

Deep-fried Pacific Saury 4/5

Nabeshima Blossom Moon

The Deep-Fried item stood out for me. First, we had Fig Tempura served with Miso Sauce and Yuzu Zest, followed by the Deep-fried Pacific Saury rolled with Shiso basil, served with Ume Sauce. Coated with a light tempura batter, deep-frying the fig seemed to change both its flavour and texture profile, for it reminded me so much of a fried Breadfruit. The sake paired with it was a highlight for me - Nabeshima Blossom Moon from Saga Prefecture. Using Tajima Gouriki rice, it has very distinct strawberry notes.

Mushroom and Sea Eel Claypot Rice 4.5/5

After so much drink, a carbs-heavy dish in the Mushroom and Sea Eel Claypot Rice served with Miso Soup is always welcome. It showcases the simplicity of Japanese claypot rice and how one can derive such extreme comfort from eating it. With that, indeed, perhaps the perfect pairing will have to be this Kuromatsu Kenbishi, served at 45 degrees Celcius. Being one of the most rustic styles of sakes from the Hyogo Prefecture, it has characteristic mushroom notes that syncs with the dish.

Shine Muscat Daifuku 4.8/5

Rounding off the meal was a mellow sweet Shine Muscat Daifuku served with hot tea. It marries the beauty of the Japanese Shine Muscat with one of our most well-loved traditional Japanese dessert.

From $55 a month for the classic plan, SAKEMARU subscribers get a 720ml bottle of seasonal Junmai or Junmai Gingo grade sake. Some of the sake breweries are Tempoichi Shuzo, a 106-year-old small brewery in Hiroshima, Kikuzakari Shuzo, a family-run brewery from Iwate Prefecture and Mikunibare Shuzo, a 131-year-old brewery in Ikuji Kurobe, famed for its water quality. The sakes from Sakemaru are available exclusively through them.

Photos and words 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.


SAKEMARU Artisan Sake Hideout
55 South Bridge Road
Singapore 058686
Tel: +65 65132789
Facebook
Website
Nearest MRT: Clarke Quay (NE Line), Raffles Place (EW Line, NS Line)

Opening Hours:
Mon-Sat:3pm – 1145pm
(Closed on Sun)

Direction: 
1) Alight at Clarke Quay MRT station. Take Exit E. Cross the road and walk to Carpenter Street. Walk down Carpenter Street to South Bridge Road. Cross the road and walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Raffles Place MRT station. Take Exit G. Walk down Chulia Street to North Canal Road. Walk to the junction of North Canal Road and South Bridge Road. Turn right onto South Bridge Road. Walk to destination. Journey time about 8 minutes. [Map]