Showing posts with label Abalone. Show all posts
Showing posts with label Abalone. Show all posts

Wednesday, June 19, 2024

CURE @ Keong Saik Road - Celebrates 9th Anniversary With A Limited-time Menu From Past & Present CURE Chefs


One Michelin-starred CURE celebrates its 9th anniversary with an exceptional limited-time-only menu. This ‘Past & Present’ menu is an all-star collaboration between three current CURE chefs and six ex-CURE chefs who now each helm excellent restaurants of their own.


The stellar line-up of chefs includes CURE’s Chef-Owner Andrew Walsh, Chef Gary Wong and Chef Aiken Low. Alongside them are Chef Stefan Liau from Hevel, Chef Ryan Newman from Le Bon Funk, Chef Maksym Chukanov from Qīn, Chef Kevin Wong from Seroja, Chef Melvin Chou from Terra and Chef Lewis Barker from Sommer.

Fermented Cashew Cream, Kelp & Banana Tart

Chef Stefan Liau from Hevel presents the first appetiser, a Fermented Cashew Cream, Kelp, and Banana Tart. Chef Stefan learned the kelp fermentation technique at CURE six years ago, and whilst I would never have guessed that this combination works, it is somehow a harmonious, creamy bite. It is also a little nutty, and the banana also lends some sweetness.

Irish Gallagher Oyster, Cider Granita & Caviar

The Irish Gallagher Oyster, Cider Granita & Caviar is a signature dish of CURE's Chef Andrew Walsh. The freshness of the chopped oyster is enhanced with horseradish cream, chopped shallots and celery. Cider granita adds a little icy texture and refreshing acidity, and it is finished with some briny caviar for the taste of the sea.

Salmon, Beetroot & Kampot Pepper

From his time at CURE, Chef Ryan Newman from Le Bon Funk used two favourite ingredients — cured salmon and beetroot marinate — to create this bright and cheerful (both in colour and taste) Salmon, Beetroot, and Kampot Pepper. It is an enjoyable appetiser that whets the palate before the more substantial dishes.

Abalone, Mushroom Broth & Sticky Rice

Chef Kevin Wong from Seroja is next with an auspicious dish of Abalone, Mushroom Broth & Sticky Rice. The abalone signifies continued longevity, prosperity and best wishes for CURE. The abalone was perfectly cooked and served in a wild mushroom stock and sticky rice with collagen. I really loved this dish, it's so warm and comforting and just hits the right spot.

Danish Langoustine, Tom Yum & Calamansi

Another hot evening favourite was the Danish Langoustine, Tom Yum & Calamansi by Chef Maksym Chukanov from QĪN. This pretty and tasty dish uses a whole langoustine. The juicy meat is grilled over binchotan charcoal, and the head is used to add sweetness to the Tom Yum soup. The soup is neither too tart nor too spicy; it's very balanced, and you can sip it slowly to fully enjoy the flavours.

Aged Silver Duck

As a surprise, Chef Andrew brought out his signature Aged Silver Duck, Fermented Summer Berries & Spiced Seven Tails Brandy Broth. The duck had rich, deep flavours, and the ageing process enhanced it for a very satisfying taste experience. There was also much buzz and excitement about the glass of liquid gold being served with the duck. It turned out to be a warm glass of duck consommé made with a reduction of duck bones, celery, carrots, onions, an infusion of thyme, rosemary and orange peel, and the addition of some spiced 7 tails brandy for depth of flavour just before serving.

Kyoho Grape, Fruit Tomato & Shiso

Chef Melvin Chou from Terra blends Italian and Japanese influences in this pre-dessert of Kyoho Grape, Fruit Tomato & Shiso. The base is made with fruit tomato gelee, with a refreshing topping of shiso sorbet, as well as peeled Kyoho grapes and Fruit tomato. This dish has some sweetness, with a touch of savoury and tartness. It is unique and quite refreshing.

Valrhona chocolate, Roasted hay, and White Miso

Last but not least, Chef Lewis Barker from Sommer ingeniously recreates the flavours of salted caramel using Valrhona chocolate, Roasted hay, and White Miso. Without salt or caramel, the dish achieves a unique depth with smoky notes from roasted hay and a subtle saltiness from white miso, creating a luxurious and inventive chocolate dessert.


This special menu is available from 11 June till 31 July 2024, and is priced at $188 for three courses, $218 for five courses or $238 for 9 courses.

Overall, I enjoyed the limited-time menu by the past and present chefs. Some dishes have more classic flavour combinations, while others feel more exploratory and innovative. Regardless, it is undoubtedly a golden opportunity to taste these esteemed chefs' signature dishes and craft.

Photographed and penned by Shermine. Through her pictures and stories, she shares her journey of savouring new flavours and experiences. Note: This is an invited tasting.

21 Keong Saik Road
Singapore 089128
Tel: +65 9338 4207
Nearest MRT: Outram Park (EW, NE, TE Line), Maxwell (TE Line)

Opening Hours:
Tue-Wed: 6pm - 10pm
Thu-Sat: 12pm - 2pm, 6pm - 10pm

1) Alight at Outram Park MRT station. Take Exit 4. Walk to Kreta Ayer Road. Turn right onto Kreta Ayer Road. Walk down Kreta Ayer Road and turn right onto Keong Saik Road. Walk to destination. Journey time about 8 minutes. [Map]

2) Alight at Maxwell MRT station. Take Exit 3. Walk down Neil Road. Turn right onto Keong Saik Road. Walk to destination. Journey time about 5 minutes. [Map]

Friday, May 31, 2024

Pura Brasa @ Tanjong Pagar - New Fiery and Smoky Menu Featuring Charcoal-grilled Creations


Pura Brasa, located directly above Tanjong Pagar MRT in Guoco Tower, is a well-known Spanish restaurant chain with its seventh outlet in Singapore. Known for serving quality Spanish comfort food, Pura Brasa is launching a new fiery and smoky menu at the end of May, featuring items made with its Josper charcoal oven. Despite being a Tuesday night, the restaurant was bustling with diners happily chatting over food and drinks.

Hand-Cut 72-Month-Aged 100% Acorn Fed Bellota Jamón Ham 4.5/5

We started with a classic appetiser: Pura Brasa's Hand-Cut 72-month-aged 100% Acorn-Fed Bellota Jamón Ham ($65/60g, $35/30g) from award-winning producer Monte Nevado. The jamón had a lovely and delicate saltiness that didn't overwhelm, making it perfect to pair with the provided slices of bruschetta.

Josper-Grilled House Smoked Wild Tasmanian Abalone 4.2/5

Presented in its shell, the tender Josper-Grilled House Smoked Wild Tasmanian Abalone ($48) carried a waft of smokiness. The portion is suitable for sharing.

Pancetta and Kale Pizza with Sour Cream 3.8/5

Pura Brasa's pizzas feature a much chewier crust. We tried the Pancetta and Kale Pizza with Sour Cream ($33). While we enjoyed the combination of roasted kale, slices of cured pork belly, and tangy sour cream, we found it a tad too salty overall.


Josper-Grilled Crispy Pork Belly with Porcini Mushroom Sauce 4.2/5

Fans of fattier cuts of pork belly must check out the Josper-Grilled Crispy Pork Belly with Porcini Mushroom Sauce ($29). Each piece of sous vide pork belly boasts a crunchy skin, while the high fat-to-meat ratio ensures the rest melts in your mouth.

Josper-Grilled Red Snapper with Panaderas Patatas and Umami Crab Sauce 4.2/5

Next on the menu was the Josper-Grilled Red Snapper with Panaderas Patatas and Umami Crab Sauce ($34). Enjoy the fish with its skin for a distinct smokiness. I thoroughly enjoyed the flaky fish meat, complemented by the crab sauce, which added bits of umami and crustacean sweetness.

30 Days Dry-Aged Australian Wagyu Ribeye

While I couldn't try the 30 Days Dry-Aged Australian Wagyu Ribeye ($33), my dining companions found it flavourful and tender. They quickly polished it off the plate.

Injeolmi Iceballs with Chocolate Comb by Sobok 3.8/5

I was surprised to see that the dessert we were having was Korean. The Injeolmi Iceballs with Chocolate Comb by Sobok ($16) featured chewy rice cake iceballs in assorted flavours, covered in ice cream and rolled in bean powder. They were topped with a sweet comb-shaped chocolate.

Photos and 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.

Pura Brasa Singapore
Guoco Tower
5 Wallich Street
Singapore 078883
Tel: +65 6386 9678
Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:
Daily: 12pm - 11pm

1) Alight at Tanjong Pagar MRT station. Take Exit B. Turn left and walk to destination. Journey time about 3 minutes. [Map]

Saturday, May 18, 2024

Yan Ting @ St. Regis Singapore - Rediscover a New Inimitable Dining Experience


With the reopening of Yan Ting at The St. Regis, the restaurant now boasts a refreshed modern look that exudes a lush, rich, and moody ambience. Alongside this aesthetic transformation, Yan Ting has welcomed newly appointed Executive Chinese Chef Chan Chung Shing, who masterfully pays homage to authentic Cantonese cuisine while infusing it with diverse modern flavours.


Appetiers 4.5/5

We began our meal with a quartet of appetisers featuring Yan Ting's signature dishes: Honey-glazed Barbecued Iberico Pork, Fried 'Pik Fong Tong' Radish Cake, Pan-seared Hokkaido Scallop with Caviar, and Chilled Abalone. Among these, the 'Pik Fong Tong' Radish Cake stood out with its unique execution, incorporating a distinct Hong Kong flavour into a dim sum classic.

Braised Superior Bird's Nest, Crabmeat, Pumpkin Broth 4.8/5

Following the appetisers, I savoured a bowl of Braised Superior Bird's Nest with Crabmeat and Pumpkin Broth. The naturally bland bird's nest was elevated by the sweetness of the crab meat and pumpkin, resulting in a comforting and nourishing finish.


Steamed Leopard Coral Grouper, Dough Stick, Garlic 4.2/5

The next dish was Steamed Leopard Coral Grouper with Dough Stick and Garlic. The sweet and flaky grouper flesh was beautifully infused with a garlicky aroma and paired with the crispness of dough sticks. While I'm accustomed to pairing steamed fish with soft tofu, the dough stick provided a refreshing and unique dimension to the dish.


Crispy Beef Short Ribs 4.2/5

Another savoury delight was the Crispy Beef Short Ribs. The dish featured a delightful contrast of tender meat enveloped in a satisfying crunchy coating, complemented by a medley of spices and aromatics.

Wok-fried Lobster Angel Hair Pasta, Truffle 4.2/5

An unusual yet innovative take on Cantonese cuisine, the Wok-fried Lobster Angel Hair Pasta with Truffle was a standout dish. The incorporation of pasta added a bold modern twist, resulting in an indulgent and harmonious combination of textures. Each mouthful was infused with the rich, sweet flavour of lobster, accented by the light, earthy notes of truffle.

Chilled Panna Cotta 4.2/5

To conclude our meal, we enjoyed the Chilled Panna Cotta. This dessert struck the perfect balance between firmness and creaminess, offering a smooth, silky, and light experience that was both elegant and comforting.

Yan Ting's reopening under the guidance of Chef Chan Chung Shing promises an exceptional dining experience. It blends the rich traditions of Cantonese cuisine with contemporary flair, and the combination of innovative dishes and classic flavours ensures that every visit is memorable.

Note: This is an invited tasting.

Yan Ting
The St. Regis Singapore
Level 1U
29 Tanglin Road
Singapore 247911
Tel: +65 6506 6887
Nearest MRT: Orchard Boulevard (TE Line), Orchard (NS, TE Line)

Opening Hours:
Daily: 12pm - 230pm, 6pm - 1030pm
Weekend Dim Sum Brunch: 1030am - 1230pm (1st seating), 1pm - 3pm (2nd seating)

1) Alight at Orchard MRT station. Take Exit 4. 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]

2) Alight at Orchard Boulevard MRT station. Take Exit 1. Turn left onto Cuscaden Road. Walk to Tomlinson Road. Turn left onto Tomlinson Road. Walk to Tanglin Road. Turn right onto Tanglin Road. Walk to destination. Journey time about 8 minutes. [Map]

Wednesday, March 27, 2024

Man Fu Yuan @ InterContinental Singapore - Highly Anticipated 8-Hands Showcase Returns with ‘Echoes of Canton 粤做粤精菜: Honouring Culinary Heritage’

Man Fu Yuan  8-Hands Showcase Returns - Echoes of Canton 粤做粤精菜 Chefs Group Shot

Man Fu Yuan returns with its second edition of the 8-Hands collaboration, themed ‘Echoes of Canton 粤做粤精菜: Honouring Culinary Heritage’ from 1 to 30 April 2024. This culinary extravaganza features four curated set menus, each comprising six delectable dishes presented by renowned Chefs Fok Wing Tin, Peter Tsang, Pung Lu Tin, alongside Man Fu Yuan’s resident Executive Chinese Chef Aaron Tan.

Appetiser 4.2/5

To tantalise our taste buds, the appetiser trio boasted Chilled Lobster with Chicken Salad, Chilled Mini Lotus Roots marinated in Orange Jus and Green Sichuan Peppercorn, and Spinach Roll with Seaweed, Tobiko, and Sriracha Aioli.

Soup 4/5

Seafood 4.2/5

The meal continued with a hearty and comforting bowl of Braised Seafood Bisque with Fish Mouth and Bamboo Pith, followed by the innovative Crispy Cod Fish Stuffed with Caviar — a fusion of Chinese ingredients presented in a Japanese sushi-inspired form, delightfully coated in a thin batter for extra crispiness.


Poultry 4.5/5

For poultry lovers, the Wok-fried Venison Cube with Ginger, Lemongrass, and Black Pepper Sauce served in Claypot offered tender venison complemented by a pungent black pepper sauce, creating a robust infusion of umami heightened by aromatic spices.

Superior Seafood 4/5

A dish tracing back to the Manchu-Han imperial feasts developed in the Qing Dynasty, the Braised 18-19 head Dried Abalone with Giant Grouper Skin showcased painstaking preparation to achieve the perfect texture of the giant grouper skin, complemented by premium abalone in a delicious sauce.


Rice 4.5/5

The meal reached its crescendo with the Wok-fried Crispy Rice with Prawns, Mushrooms, and Scallion — a delicious interpretation of Seafood Pao Fan, where the rice was wok-fried and allowed to soak up the robust seafood flavours for an exquisite dining experience.

Dessert 4.8/5

To conclude on a sweet note, the Warm Roasted Peanut Rice Cream with Superior Red Bird's Nest offered a smooth, creamy, and nutty dessert with an added texture from the bird's nest, providing the perfect finale to a memorable dining experience.

Available for both lunch and dinner, ‘Echoes of Canton 粤做粤精菜: Honouring Culinary Heritage’ offers menu prices ranging between $98++ for a lunch-only sharing menu and $158++ to $398++ per person for individual-served portions, with options for wine pairing also available at $88++.

Note: This is an invited tasting.

Man Fu Yuan
InterContinental Singapore
Level 2
80 Middle Road
Singapore 188966
Tel: +65 63387600
Nearest MRT: Bugis (EW Line, DT Line)

Opening Hours:
Daily: 1145am - 330pm, 630pm - 1030pm

1) Alight at Bugis MRT station. Take Exit C. Walk to destination. Journey time about 5 minutes. [Map]

Thursday, February 15, 2024

Chef Chan's Private Dine @ Scotts Road - Preserving Legacy, Crafting Excellence


Nestled within the premises of Indocafe along Scotts Road is Chef Chan Private Dine, spearheaded by Chef Wong Hong Loong, the skilled disciple of the renowned Chef Chan Chen Hei. While it might initially seem perplexing to name a restaurant after a chef not leading the kitchen, Chef Chan Chen Hei's prestigious legacy in the Chinese culinary realm justifies this choice. The restaurant promises a repertoire of Chef Chan's classic dishes, complemented by contemporary twists under the meticulous guidance of Chef Wong Hong Loong.

Abalone with Caviar / Maitake Mushroom "Kung Fu" Soup 4.2/5

We had the Dinner Set Menu by Loong Shi Fu, priced at $188+ per person, and the evening commenced with an amuse-bouche featuring Abalone with Caviar and a Maitake Mushroom "Kung Fu" Soup. The prized abalone, sweetened with caviar and immersed in the earthy essence of maitake mushroom, offered a tantalising prelude to the gastronomic feast.

Golden Morsels - Foie Gras with Shrimp Paste 3.8/5

Golden Morsels - Iberico Pork with Chive Dumpling 4/5

Golden Morsels - Marinated Quail Leg with Five Spices 4.2/5

The Golden Morsels trio followed, presenting a symphony of flavours. The Foie Gras with Shrimp Paste, boasting a crispy exterior, danced on the palate with a delightful medley of textures. Iberico Pork with Chive Dumplings showcased juicy dumplings infused with the essence of chives, while the Marinated Quail Leg with Five Spices provided a herbal and tender interlude.

Wellness Chicken Soup 5/5


The Wellness Chicken Soup emerged as a highlight, a potently brewed elixir resulting from a 12-hour simmer of whole chicken with ginseng. Served in a teapot and poured theatrically into individual bowls, the rich and flavoursome soup hinted at the essence of pure chicken essence.

Steamed Spotted Grouper with Homemade Tofu and Egg White 4/5

The Steamed Spotted Grouper, harmoniously paired with Homemade Tofu and Egg White, showcased the delicate flesh of the grouper enrobed in silky steamed egg white—an ode to the chef's artistry.

Poached Australian Cabbage with Double Boiled Chicken Broth 4.8/5

The Poached Australian Cabbage, immersed in Double-Boiled Chicken Broth, symbolising abundance and fortune, unfolded as a visual delight. The cabbage, served blooming at the table, captured the essence of softness and sweetness.

"Loong Shi Fu" Signature Crispy Sakura Chicken 5/5

An iconic Chef Chan's dish is the "Loong Shi Fu" Signature Crispy Sakura Chicken, which features paper-crisp skin, revealing tender and moist meat beneath. The impressive texture and flavour profile invoked the essence of a perfectly executed dish.

Wok-Fried Kway Teow with Seasonal Fresh Crab Gravy 4.2/5

The Wok-Fried Kway Teow with Seasonal Fresh Crab Gravy emerged as a stellar dish — a fusion of silky flat rice noodles infused with "Wok Hei" and adorned with a rich crab roe gravy, complemented by crispy noodle bits for an added crunch.

Chilled Supreme Bird's Nest with Rock Sugar 3.5/5

Rounding off the feast, the Chilled Supreme Bird's Nest with Rock Sugar provided a light and nourishing dessert. Additionally, Little Sweets comprising Mochi coated in peanut and Nian Gao with a thin crisp batter served as delightful petits fours.

Little Sweets 4/5


In conclusion, Chef Chan Private Dine masterfully preserves the legacy of Chef Chan Chen Hei, weaving traditional excellence with contemporary flair through Chef Wong Hong Loong's skilled hands. Each dish served unfolds as a symphony of flavours, a testament to the richness of Chinese gastronomy. The restaurant is not merely a dining establishment; it is a celebration of heritage, a gastronomic journey that intertwines the past and present in every exquisite bite. Chef Chan Private Dine undoubtedly holds a distinguished place in Singapore's vibrant F&B landscape.

Note: This is an invited tasting.

Chef Chan's Private Dine
(within INDOCFE - Peranakan Dining)
35 Scotts Road
Singapore 228227
Tel: +65 6737 0895
Nearest MRT: Newton (DT, NS Line)

Opening Hours:
Tue-Sun: 12pm - 230pm, 6pm - 930pm
(Closed on Mon)

1) Alight at Newton MRT station. Take Exit A. On Scotts Road, turn right and walk down Scotts Road towards Orchard Road direction. Journey time about 6 minutes. [Map]