Kakurega (The Lair) 隠れ家 @ Smith Street - Brand New Yakitori & Sake Bar In The Heart Of Chinatown

Kakurega (The Lair) 隠れ家, located along Smith Street of bustling Chinatown, is a Japanese Sake Bar housed in a three-storey high shophouse that allows you to relish a range of curated sake over scrumptious charcoal-grilled yakitori. The sake bar's ambience is cosy with neatly spaced private rooms.

Eihire, Kawaebi Karaage, Kawahagi 4.5/5

For a start, we had a platter of Eihire - Sun-Dried Stingray Fin ($7.80), Kawahagi - Dried Leather Jacket ($6.80) and Kawaebi Karaage - Deep-Fried Kawa Shrimp ($7.80). They were absolutely delicious and immediately got my appetite going. Eihire may look kind of dry, but it actually had a very chewy texture that made it very moreish. In fact, they all were. Even the Deep-Fried Kawa Shrimp were crunchy and surprisingly meaty given their tiny size.

Shime Saba Aburi 4/5

I would also recommend sharing a plate of the Shime Saba Aburi - Flame-Seared Cured Mackerel ($10.80). It looks kind of lonesome to be served as it is. I can imagine enjoying its meatiness and intense flavours over a few servings of sake.

Gyu Tataki 4.5/5

From the Sumi-Yaki (Charcoal Grill), we had the popular Gyu Tataki ($18.80). A 230g Meltique Beef with Garlic Chips. The grilling was done perfectly, rendering its fats, and laced its flavours with a layer of smokiness.

Hotate Mentai 4.5/5

Another dish that delivers is this Hotate Mentai - Scallop with Mentai Sauce ($6.80). The scallop itself was plump and succulent, and what made it so satiable was the the thick layer of mentai sauce that added a rich mouthfeel and texture to the sweet morsel.

Apsara Bacon, Tori Momo, Buta Enoki 4/5

The spread of Kushi-Yaki at Kakurega is hearty and scrumptious. We had Apsara Bacon - Asparagus wrapped in Bacon, Tori Momo - Chicken Thigh, Buta Enoki - Enoki Mushroom wrapped in Pork ($3.80 each). Kakurega also offers Course Sets priced at $68 (Kaku-Classic) and $98 (Rega- Premium) for the best of Kakurega’s popular grilled items and Kushi-Yaki skewers.

Chashu Ringo Sauce, Mozzarella Chizu Maki 4.5/5

One of my favourites of the evening is the Chashu Ringo Sauce - Pork Belly with Apple Sauce ($6.80). I love the refreshing tart sweetness of the apple sauce that glazed over the pork belly, giving it enough acidity to cut through the meat's richness. The smokey caramelisation on the chashu was divine. Equally mouthwatering is the cheesy Mozzarella Chizu Maki - Creamy Mozzarella wrapped in Beef Short Plate ($6.80).

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.


Kakurega (The Lair) 隠れ家
12 Smith Street
Singapore 058926.
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Website
Tel: +65 62230102
Nearest MRT: Chinatown (DT Line, NE Line)

Opening Hours:
Mon-Sat: 5pm - 1030pm
(Closed on Sun)

Direction: 
1) Alight at Chinatown MRT station. Take Exit A. Walk down Pagoda Street. Turn right onto Trengganu Street. Walk down Trengganu Street. Turn left onto Smith Street. Walk to destination. Journey time about 5 minutes. [Map]

Gordon Grill @ Goodwood Park Hotel - Celebrating German Gastronomy In Commemoration Of The Hotel's 120-Year Legacy

In commemoration of Goodwood Park Hotel's 120-year legacy, embark on a German gastronomy journey at Gordon Grill to celebrate the occasion. Why German? It is because Gordon Grill is once known as Teutonia Club in the 1900s. The property was an exclusive enclave for German expatriates. Hence the restaurant has put together an exemplary selection of notable German dishes interpreted through modern European culinary style.

We have the Five-course Degustation Menu ($98++) which will be available from 22 August to 21 September 2020. Besides that, there is also a three-course ($68++), and four-course ($88++) set menus to cater for everyone's preference. We started the dinner with the chilled Truffled Capellini with Crab Meat and Caviar to whet the appetite.

Chilled White Asparagus, Dill Cured Salmon 3.8/5

Our first appetiser is Chilled White Asparagus paired with Dill Cured Salmon topped with mesclun lettuce and shallot apple vinaigrette. I somewhat can associate with the dish as my first trip, and first meal in Germany was white asparagus a few years back. Unfortunately, due to the supply issue, they have to use white asparagus from Peru, which is just as sweet.

Seared Atlantic Sea Scallops 4/5

The second appetiser is Seared Atlantic Sea Scallops paired with smoked Black Forest Ham and Brown Mushroom Ragout, held together in a creamy, lemony buttered hollandaise sauce. The dish combines the flavours of Northern coastal areas of Deutschland with that of the South.

Bavarian Sauerkraut Soup 4.2/5

The comforting Bavarian Sauerkraut Soup is subtly sweet, creamy with a well balanced tangy finish. The addition of potatoes, speck and creme fraiche provide the boast in flavours and textures.

Pan-seared Halibut Fillet 4/5

For the main course, the guest will have a choice between the Crispy Pork Belly or Pan-seared Halibut Fillet. I decided to have Halibut, which is popular seafood found in Northern Germany. The firm and buttery white fish served atop an appetising compote of Swedish turnip, leeks and potatoes.

Crispy Bavarian Pork Belly 4/5

I took a photo of the Crispy Bavarian Pork Belly, which my dining companion had. Ok, It is served with dark beer and caraway gravy, a classic flavours of Bavaria. I more than took a photo, I got to try a piece of it it. What I really enjoyed is the layer of airy, crispy crackling skin. The piece of meat was also cooked to fork-tender.

Wrapping up the 5-course degustation menu is the classic German Red Grits served with luscious bourbon vanilla sauce at the side and Dark Cherry Crumble Cheesecake with Hazelnut Ice Cream. Guest gets to finish their meal with a choice of Goodwood blend of coffee or fine tea selection. Guest may place their reservations online at www.goodwoodparkhotel.com/dining/gordon-hill or call +65 67301744 or email gordon_grill@goodwoodparkhotel.com

Celebration of German Gastronomy at Gordon Grill (22 Aug to 21 Sep 2020)
3-Course Set Lunch at $68++ per person
4-Course Set Lunch and Dinner at $88++ per person
5-Course Degustation Lunch and Dinner at $98++ per person


Gordon Grill
Goodwood Park Hotel
22 Scotts Road
Singapore 228221
Tel: +65 67301744
Facebook
Website
Nearest MRT: Orchard (NS Line)

Opening Hours:
Daily: 12pm - 230pm, 7pm - 1030pm

Direction:
1) Alight at Orchard MRT station. Take Exit A. Walk down Scotts Road to destination. Journey time about 10 minutes. [Map]

Yan Restaurant @ National Gallery - Heralding A Joyful Lunar New Year

For the upcoming Lunar New Year, Yan Restaurant at National Gallery celebrates the joyful reunions with a bounteous spread of six set menus, ranging from $98++ to $198++ per person, with classic Cantonese fare curated by Head Chef Ng Sen Tio.

Kaleidoscope of Prosperity 'Shun De' Style 4.2/5

For a different style of Yusheng, Yan Cantonese Restaurant offers the Kaleidoscope of Prosperity 'Shun De' Style ($138). It is savoury rather than the usual sweet type. The Shunde-style yusheng presents a mountain of crispy vermicelli adorned with shreds of purple and yellow sweet potatoes, kailan, and pickled ginger. Surrounding it is a vibrant medley of vegetables, crushed peanuts, sesame seeds, and youtiao, as well as slices of fresh yellowtail, and topped with gold flakes and crunchy coils of mee pok.

Double-boiled Peru Maca Soup with Dried Seafood 4.5/5

Lunar New Year feast doesn't mean we can't eat healthily. The Double-boiled Peru Maca Soup with Dried Seafood ($90/$180) is a nourishing soup. The Peru maca is a Peruvian plant reputed for energy boosting and reduces blood pressure. Sea whelk is added to balance the yin of the body.

Sauteed Prawns with Vegetables accompanied with Deep-fried Mango and Scallop Roll 4/5

The Sauteed Prawns with Vegetables accompanied with Deep-fried Mango and Scallop Roll is a 2 in one dish. One gets to enjoy the crunchy prawns and asparagus, as well as the crispy panko crumbs coated sweet mango and scallop roll.

Steamed Star Grouper with Yunnan Preserved Vegetables and Cordyceps Flower 4.2/5

Fish is a must-have during Chinese New Year, symbolising surplus and abundance for the new year. At Yan, the wild-caught Steamed Star Grouper is deboned and served with Yunnan preserved vegetables, fresh cordyceps flowers and chye sim. The seasoning is light but flavourful, allowing the natural sweetness of the fish to shine through.

Yan Harvest Pen Cai 4.5/5

Usher in the year of the Rat with the majestic Yan Harvest Pen Cai ($280/$560). The huge treasure pot comprises of 18 ingredients. There are 6 Head Whole Abalone, Sea Cucumber, Live Prawn, Whole Conpoy, Fish Maw, King Grouper Fillet, Scallops, Roast Pork, Soya Chicken, Roast Duck, Black Mushroom, Yam, Lotus Root, Tianjin Cabbage, Beancurd Skin, Sea Moss, Ginkgo and Broccoli in braised duck gravy. It is available for both dine-in and takeaway.

Pan-Fried Nian Gao 4.2/5

For dessert, Nian Gao is a popular treat during Lunar New Year as the name sounds similar to better and higher achievement for the year ahead. The chef has kept the Pan-Fried Nian Gao simple, lightly pan-fried and coated with toasted grated coconut and crushed peanuts.

Hot Purple Sweet Potato Cream with Bird's Nest, Ginkgo and Mini Glutinous Rice Balls 4/5

For a good chance from the usual mango sago dessert, the Hot Purple Sweet Potato Cream with Bird's Nest, Ginkgo and Mini Glutinous Rice Balls is a well-received by the table.

For those planning to celebrate reunion at the comfort of the home, pre-orders commences on 23 December 2019 to 4 February 2020. Orders for takeaways can be placed at www.yan.com.sg. Reservation and enquiries call (65) 6384 5585 or email: reserve@yan.com.sg.

Noted: This is an invited tasting.


Yan Restaurant (宴)
National Gallery Singapore
1 St Andrew's Road
#05-02
Singapore 178958
Tel: +65 63845585
Facebook
Website
Nearest MRT: City Hall (EW Line, NS Line)

Opening Hours:
Daily: 1130am - 230pm, 6pm - 1030pm

Direction: 
1) Alight at City Hall MRT station. Take Exit D. Turn left and walk down North Bridge Road. Turn left onto Coleman Street. Walk down Coleman Street. Walk to destination. Journey time around 5 minutes. [Map]

Opus Bar & Grill @ Hilton Hotel Singapore - Introduces New 1kg Grill-smoked Bone-in Australian Roasedale Ruby Sirloin, Premium Sharing Steak For Two

Available from 1 June onwards, Opus Bar & Grill unveils their new premium sharing steak for two - a 1kg grill-smoked bone-in Australian Rosedale Ruby sirloin ($138++) in conjunction with Father's Day Celebration. Furthermore, in the month of June, the restaurant will extend 2 complimentary side dishes and a special wine package with any order of the new cut. Note: The offer is valid for dads when ordering the new premium sharing steak for two, for the month of June only. Limited to a maximum of two redemptions per table.

1kg Grill-Smoked Bone-in Australian Rosedale Ruby Sirloin 4.5/5

The bone-in Australian Rosedale Ruby Sirloin ($138++) is presented to diners in a closed glass dome for a show-stopping theatrical presentation, as the vast amounts of smoke waft off from the dome when opened to reveal the enormous sirloin steak sitting within. It is seasoned with chef's special marinade, and then masterfully grilled over an open-flame charcoal grill before being smoked to finish for an alluring woodsy char aroma. Definitely, a dish that evokes all senses of sight, scent and taste.

Grilled Fat Green Asparagus 3.8/5

Choose 2 complimentary dishes from a selection of sides such as the grilled fat green asparagus, baked mac & cheese, portobello mushrooms and more. The Grilled Fat Green Asparagus ($10) boasts a fresh crunchy texture. However, lacking much on the flavour component as it gets a tad too bland.

Portobello Mushrooms 4/5

The Portobello Mushrooms ($10) is juicy and lightly seasoned for taste, which was a perfect compliment to the meatier mains.

Watermelon & Feta Salad 4/5

If the complimentary sides aren’t enough for you, diners can also opt for the appetisers such as the Watermelon & Feta Salad ($15) which is a refreshing addition to the meal with its sweet juicy cubes of yellow and red watermelon, paired with feta cheese cubes and white balsamic sauce.

Seared Atlantic Scallops 4/5

Other appetisers on the menu include the Seared Atlantic Scallops ($22) with butternut squash purée, pumpkin seeds and basil. The seared scallops are fresh and juicy, while the complimenting butternut squash purée adds subtle hints of sweetness to the fresh seafood.

End the meal on a sweet note with a series of artfully crafted desserts from the D9 cakery selections, such as the Citron Tart and Ma-Chakura Azuki.

Upgrade your meal with a two-hour free flow wine at $15++ per person (Sun to Thu), and a 50% off selected wine by the bottle (Fri & Sat).

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.


Opus Bar & Grill
Hilton Hotel Singapore
581 Orchard Road
Singapore 238883
Tel: +65 67303390
Facebook
Website
Nearest MRT: Orchard (NS Line)

Opening Hours:
Daily: 630pm - 1030pm

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 walking along Orchard Road. Journey time is about 8 minutes. [Map]

Restaurant JAG @ Duxton Road - Herb Centric Dishes By Michelin Star Chef

Restaurant JAG at Duxton is a new kid on the block opened by Chef Jeremy Gillon and his partner Anant Tyagi. The French fine dining restaurant has a cosy and intimate space of 26 seats on level 1, which gets a full view of the open kitchen. On level 2, it housed a bar that makes one feel like stepping into one's home with its Chesterfield furniture. The cuisine is inspired and created from the 40 indigenous herbs that are exclusively flown into Singapore, to highlight the distinctive trait of each herb.

Serpolet Potato 3.5/5 and Ortie Cauliflowers 3.8/5

My 5 Expression Menu ($108++) for lunch started with some canapes. I have the Serpolet Potato and Ortie Cauliflowers. The potato ball is served warm while the cauliflower puree is chilled. You simply pick them up with your hand and pop them into your mouth, allowing the ingredient and herb to interact with each other.

Bread with Three Types of Butter 4/5

Have some complimentary bread with three types of butter while waiting for the next course. The three selections of butter are Citrus, Herbs and Salted Butter.

Butternut Veloute 4/5

Next is the Butternut Veloute Soup, which is warm and comforting. It comes with a hint of smokiness with roasted seeds for texture.

Smoked Foie Gras & Mushroom 4.2/5

I love the play of cold and warm of the Smoked Foie Gras & Mushroom. Usually, foie gras is pan seared, hence smoking it, gives it a new form of appreciation. The combination seems unusual, but it works excellently, with the different flavours coming through harmoniously.

Romanesco and Whelk 4/5

Another beautiful dish I enjoyed is the Romanesco and Whelk. It showcases the different textures of the romanesco, which complement the slightly charred whelk. Yes not the other way wrong, as I was told that the chef conceptualises his dish with the vegetable first, followed by the meat. Which I can understand, as the natural sweetness and crunchiness of the romanesco stood out from the plate for me.

St. Vincent Asparagus and Grenoble White Trout 4/5

The clean tasting White Trout is paired with St. Vincent Asparagus. This is probably the least sophisticated dish allowing the freshness of the fish to shine too.

Purple Artichoke and Te Mana Lamb 3.8/5

For the last savoury dish, we have the Purple Artichoke and Te Mana Lamb. While the lamb was beautifully cooked to tender, what interests me more is the crunchy purple artichoke. The roasted buckwheat rounded the dish with an additional textural dimension.

Surreal Sorbet 4.2/5

For pre-dessert, we had the Surreal Sorbet with diced pineapple, which helped to freshen the palate.

Dark Chocolate Tart & Goat Milk Ice Cream 4/5

For our dessert, we are served a Dark Chocolate Tart with Goat Milk Ice Cream. The sweet and creamy goat milk ice cream helped to balance the richness of the dark chocolate. I can taste the thoughtfulness behind the dish.

Diners have the option to complement the meal with the Cheese Platter ($40 for 12 cheese / $4 per selection) which is an exclusive collection of 18 kinds of cheese from Normandy, Loire, Savoie, Corsica, Basque, Auvergne, Burgundy, Alsace and Pas-de-Calais. Each of the cheese on the menu is subject to seasonality and sourced directly from individual cheesemakers who boast a rich history of traditional cheesemaking not necessarily made for the commercial market.

Overall I have enjoyed the experience at Restaurant JAG with its unique pairing of its dishes. It definitely has the potential of getting a Michelin star. However, I thought some refinement would improve the whole experience. While it is a great story using the 40 indigenous herbs that have been flown in from France to create the dishes, it didn't quite distinctly reflect in the dishes. Just like how the staff brings out the different herbs used in each course to let diner smell them, I could not tell the difference after the first few. Maybe presenting them pre or post dinner as a flight of herbs, can be a better idea. Instead of disturbing the diner at each course.

Note: This is an invited tasting.


Restaurant JAG
76 Duxton Road
Singapore 089535
Tel: +65 31388477
Facebook
Website
Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:
Tue-Fri: 12pm - 2pm, 6pm - 10pm
Sat: 6pm - 10pm
(Closed on Sun-Mon, PH)

Direction: 
1) Alight at Tanjong Pagar MRT station. Take Exit A. Walk to Orchid Hotel. At Orchid Hotel turn right onto Tanjong Pagar Road. Cross the road to the opposite side of Tanjong Pagar Road. Walk along Tanjong Pagar Road to Duxton Hill. Turn left onto Duxton Hill and then turn right on Duxton Road. Journey time about 15 mins. [Map]

Opus Bar & Grill @ Hilton Hotel Singapore - Celebrates Fourth Birthday With A New Menu, Premium Sharing Cut And Wine Deal

Known as one of the top ten steakhouses in Singapore, Opus Bar & Grill celebrates its fourth birthday by giving complimentary bottle of premium red wine (worth $90) with an order of any of their sharing steak cuts. The offer is valid for the month of March and available from Sundays until Thursdays.

There are a variety of 6 different Opus Premium Sharing Cuts and Platters to chose from. All the sharing cuts and platters serve two, and prices start from $128++.

- Signature 1kg U.S. Black Angus bone-in rib eye, dry-aged, marble score 4
- 1kg Australian Black Angus Porterhouse, marble score 4
- Wagyu & Lobster of 500g Australian Wagyu Sirloin and MSC-certified Boston lobster
- 1kg whiskey-aged Australian F1 Wagyu Tomahawk, 300 days grain-fed, marble score 5
- Premium Butcher’s Platter of 600g U.S. Black Angus bone-in rib eye, 150g Wagyu rump cap, braised grain-fed Wagyu beef short rib and gourmet beef sausages.
- 600g New Zealand roasted tenderloin

Opus Sharing Cuts Platter 4.5/5

Featuring a platter of Opus House Specialties including the 500g Whole Live Lobster ($54), 600g Grilled Butterfield Spring Chicken ($38), 300g DeRaz Iberico Pork Rack ($38), 300g Premium Lamb Pork Chops ($48) and 300g Lamb Porterhouse Chops ($42). Opus's Premium Sharing cuts are dramatic, bone-in-show stoppers that showcase a variety of textures and flavours. Also look forward to the Signature U.s. Black Angus bone-in rib eye, dry-aged Australian Wagyu Sirloin, whole live MSC Boston Lobster, Australian Whiskey-aged F1 Wagyu Tomahawk.

If you're a beef lover, go for the Premium Butcher’s Platter with all the beefy goodness, which includes the 600g U.S. Black Angus bone-in rib eye, 150g Wagyu rump cap, braised grain-fed Wagyu beef short rib and gourmet beef sausages.

With the Tomahawk steak whiskey-aged for up to 21 days, and masterfully cooked by expert chefs over an open-flame grill using charcoals and sustainable Jarrah wood, the result is a rich depth of smoky caramelized flavours, with the perfect char. I enjoyed the juicy slices of Australian Wagyu Sirloin as well, and would recommend it if you're looking to try another cut of steak. Don't miss out on the lobster for a surf and turf experience - the meat boasts a springy freshness in each bite.

In addition to the good selection of premium cuts, the restaurant also revamped its dinner menu and introduced a variety of exciting ala carte dishes. Diner can look forward to savour a range of mouthwatering new dishes and sides.

250g New Zealand Roasted Tenderloin Steak 4.5/5

My favourite is the New Zealand Roasted Tenderloin Steak ($62) which boasts an incredibly tender texture that just melts in the mouth. Perfectly grilled and almost flawless in execution, the steak tasted so good on its own even without any other compliments. Offered as sharing cuts as well, it is also included in the sharing cuts and wine deal.

There is also a selection of new premium sides available for add-on to complement the grilled dishes that include seared foie gras, twice-baked Idaho Cheddar potatoes and scallions, Opus-Over-The-Top Fries drizzled with foie gras fat, truffle oil and shaved Parmesan, tempura Vidalia onion rings and more.

Opus-Over-The-Top Fries 4.2/5

Opus-Over-The-Top Fries ($15) was absolutely addictive. Comes blanketed in generous amounts of black truffle and parmesan, the crispy fries are also doused in luscious foie gras fat which elevated the whole enjoyment.

Grilled Fat Green Asparagus 3.5/5

A refreshing side to the heavier grilled meats is the Grilled Fat Green Asparagus ($10) that boasts a fresh crunchy texture. However, lacking much on the flavour component as it gets a tad too bland.

Watermelon & Feta Salad 4/5

The Watermelon & Feta Salad ($15) is refreshing start to the meal with its sweet juicy cubes of yellow and red watermelon, paired with feta cheese cubes and white balsamic sauce.

Seared Atlantic Scallops 4/5

Dishes labeled with the eco-label in the menu are prepared with seafood sources that are sustainably caught. Some of the new dishes using MSC-certified seafood from the Opus menu include the Seared Atlantic scallops ($22) with butternut squash purée, pumpkin seeds and basil. The seared scallops are fresh and juicy, while the complimenting butternut squash purée adds subtle hints of sweetness to the fresh seafood.

Crab Cake 4.2/5

The Crab Cake ($18) boasts soft flavourful premium lump crabmeat fillings within a golden brown crispy exterior. The crabcakes fell apart easily with a gentle touch of the fork. The celeriac remoulade and pink grapefruit adds a subtle sweetness to the crab cakes as well.

Citron Tart 4/5

Ma-Chakura Azuki 4.2/5, Belle 4/5

End the meal on a sweet note with a series of artfully crafted desserts from the D9 cakery selections, such as the Citron Tart which features a zesty lemon tart with meringue. I particularly enjoyed the Belle which features a well-balanced sweet and zesty flavour from the lime and coconut fillings. Another of my favourite is the Ma-Chakura Azuki which has a great combination of sweet zuki fillings, toned down by the subtle bitterness from the crumbly matcha cake base.

Paris Brest Hazelnut 3.8/5

Fraise 4.2/5

The Paris Brest Hazelnut boasts a strong hazelnut chocolate flavour which I find it a tad too sweet. In contrast, the Fraise is not so cloyingly sweet. It features a white chocolate exterior encasing a soft strawberry cake sponge, perfumed with a delicate berry fragrance within each bite which I enjoyed very much.

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.


Opus Bar & Grill
Hilton Hotel Singapore
581 Orchard Road
Singapore 238883
Tel: +65 67303390
Facebook
Website
Nearest MRT: Orchard (NS Line)

Opening Hours:
Daily: 630pm - 1030pm

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 walking along Orchard Road. Journey time is about 8 minutes. [Map]