Showing posts with label Banana Fritter. Show all posts
Showing posts with label Banana Fritter. Show all posts

Monday, July 25, 2016

The Dining Room @ Sheraton Tower Singapore - An Indonesian Gastronomic Experience

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For a limited period from 15 to 21 August 2016, The Dining Room at Sheraton Tower Singapore will be collaborating with Guest Chef John Sawarto, bringing the flavours of Indonesia to the little red dot. Chef John Sawarto will be presenting a menu of contemporary Indonesia dishes harmonized with refined French techniques to commemorate Indonesia's Independence Day.

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Grilled Lobster Gado Gado 4.2/5

Our first dish of the night started with the Grlled Lobster Gado Gado. This is an interesting pairing of grilled lobster with tropical fruit, salsa, kaffir & kencur infused peanut dressing, microgreens and kalamansi vinaigrette. I enjoyed the interaction of the zest and sweetness, working in harmony with the lobster. A good first course to whet up the appetite.

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Seared Foie Gras 4/5

Moving to the next course, we had the Pan Seared Foie Gras. The foie gras is dressed in a rojak sauce and paired with apple & starfruit slaw. The used of an Asian sauce to pair with a French delicacy may seems weird but it works for me, lending a balance to the creaminess.

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Wagyu Beef Cheek Rendang 4.2/5

The Wagyu Beef Cheek Rendang is next, served with saffron & lemongrass infused jasmine rice and vanilla poached petit brastagi potatoes. My favourite has to be the melted in the mouth wagyu beef cheek that is cooked for hours and dressed in a coat of aromatic rendang spices.

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Crispy Spiced Duck Confit 3.5/5

The last main on the menu is the Crispy Spiced Duck Confit. The pan seared Balinese spiced duck leg served with natural reduction and puree of sambal terasi. While I enjoyed the fork tender texture of the duck, I thought the skin lacked the crispiness I was expecting.

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Homemade Chendol Panna Cotta 3/5

I like the idea of the modern re-interpretation of the classic chendol. The Chendol Panna Cotta ia a refined execution that brought out the characteristics of the traditional dessert but lacked the sweetness and icy shiokness of it.

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Banana Tempura 4/5

Lastly, the Banana Tempura served with sri kaya sauce and coconut ice cream. The warm banana fritter and cold coconut ice cream make a novel combination of sensory delights.

An Indonesian Gastronomic Experience
A la carte creations from $10++
Set lunch menu from $48++
Set dinner menu from $68++

Citi Cardmembers and SPG members enjoy 15% off the above menus.
To make reservation, please call +65 68395621 or email thediningroom@sherationsingapore.com

Diners can even stand a chance to win a trip to Indonesia and other attract prizes when you dine at The Dining Room from 15 to 21 August 2016.


The Dining Room
Sheraton Towers Singapore
39 Scotts Road
Singapore 228230
Tel: +65 67376888
Facebook
Website
Nearest MRT: Newton (NS Line)

Opening Hours:
Daily: 6am - 12midnight

Direction: 
1) Alight at Newton MRT station. Take Exit A. Walk to destination. Journey time about 3 minutes. [Map]

Wednesday, May 25, 2016

Chow Fun Restaurant & Bar @ The Grandstand (Turf City) - Modern NoodleSmall Plates Bar with 18 Asian and Western Noodle Dishes

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Another new restaurant and concept has recently opened at The Grandstand which is just diagonally opposite Omakase Burger. Chow Fun Restaurant & Bar is a modern noodle small plates bar that offers over 18 Asian and Western inspired noodle small plates, moreish snacks and all day happy hour. I was pleasantly surprised by the variety of noodles on the menu, it is like a mini Noodle Olympic where noodle dishes inspired from various countries and cuisines are gathered together.

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Fish Roe Fishball 3/5

We started our dinner at Chow Fun with some snacks. The Fish Roe Fishball ($6.90) comes with a fish roes and mayo stuffing in it. Do be careful while having it as the mixture may oozed out. I won't really call it a fishball as the flour ratio is way more than the fish meat. Nevertheless, many will enjoy the popping surprises of the fish roes in it.

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Mom's White Radish Cake 3/5

The Mom's White Radish Cake ($5.90) did not taste as good as it looks. The pan fried radish cake was rather light on the palate. It lacked the depth and fragrant from the Chinese sausages, dried shrimp and shallots. Even the dried shrimp sambal was rather mild, lacking the knockout punch.

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Salted Egg Yolk Chicken Skin 3.5/5

It was rather interesting to find the Salted Egg Yolk Chicken Skin on the menu. Love the salted egg yolk sauce. If the chicken skin could be crispier than that will be perfect.

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Potato, Bonito and Cheese Pancake 4/5

The Potato, Bonito and Cheese Pancake ($5.90) is a rather interesting dish which resembles a cross between a Swiss rosti and Japanese Okonomiyaki. A layer of thinly sliced potato rest beneath the pile of melted cheeses (Mozzarela, mature Cheddar and Granna Padano), topped with bonito flakes and spring onions. This is addictive combination that will be enjoyed by both young and old.

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Ginger and Scallion Noodle 3.8/5

The noodle small plates concept is sort of like Thai boat noodles but at Chow Fun you get to have a choice between hot and chilled noodles dishes with a gamut of different types of noodles and cooking styles. We started with the Ginger and Scallion Noodle ($2.90) which is served chilled. The cold noodles are tossed in a mixture of spring onions, ginger, vinegar, sesame oil and mirin. A very refreshing and healthy dish.

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Kung Fu Dashi Broth Noodle 4.2/5 and Tom Yum Cream Noodle 3/5

One of my favourite noodle dishes is the Kung Fu Dashi Broth Noodle ($2.90) which reminds me of a tasty bowl of home cooked fried vermicelli. It may looked simple but the fried vermicelli cloaked in a savoury dashi broth is packed full of flavours.

The Tom Yum Cream Udon ($2.90) is cooked in a spicy tom yum paste with sauteed mushrooms, tart cherry tomatoes, prawns and topped with crispy chicken skin. A modern fusion of Thai flavour and Japanese noodle. The spicy and sour combination on top of the chewy bite of the udon would be well received if not for the fact that the kitchen is a bit heavy on the salt.

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Wagyu Bolognese Pasta 3.5/5 and Pork Belly Bibim Guksu 4.5/5

Another homely and comforting noodle dish on the menu is the Wagyu Bolognese Pasta ($2.90). The ground wagyu beef is slowed cooked for 12 hours together in a hearty tomato sauce that complement the perfectly cooked spaghetti.

The traditional Korean bibim guksu is a cold noodle dish but Chow Fun's piquant rendition of Pork Belly Bibum Guksu ($2.90) is served warm with gochujang stirred into the rice noodles with house made pickled radish with coriander seeds, and crowned with unctuous silvers of sateed soy ginger glazed pork belly. This is the other favourite of mine.

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Pineapple Fried Noodle 2.8/5

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Bak Kut Teh Noodle 3/5

The Pineapple Noodle ($2.90) is akin to the Malaysian Hokkien Mee. While the dark sweet sauce and mirin is quite delectable, the texture of the noodle was kind of rubbery which I did not enjoy.

The only soup dish we tried is the Bak Kut Teh Noodle ($2.90). Flavourful broth but once again on the salty side.

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Pink Shrimp Pasta 4.5/5 and Wild Mushroom & Truffle Pasta 4.2/5

If you have limited stomach space to try all the 18 Asian and Western inspired noodle dishes, then I would recommend spending your dollar on the Pink Shrimp Pasta ($2.90) and Wild Mushroom & Truffle Pasta ($2.90). The sauce of the pink shrimp pasta stood out for me. It is prepared by cooking shrimp in white wine and tomato and then blended with cream, resulting in a robust and briny seafood flavour that goes very well with the penne pasta.

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Lychee Granita and Crystal Jelly 3/5

Besides the snacks and noodles, Chow Fun also offers a decent mix of Asian and Western desserts on the menu. The Lychee Granita And Crystal Jelly ($4.90) is a light and refreshing dessert to wrap up the meal. I thought the granita was a rather bland, it needed a bit more zest to it.

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Deep Fried Caramelized Banana Fritter 4/5

I am surprised to find Goreng Pisang at Chow Fun. Oh! I meant Deep Fried Caramelized Banana Fritter ($6.90). Crispy batter coupled with the sweet banana, this is just too addictive to stop at one.

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Red Bean, Peanut and Sesame Homemade Tang Yuan 4.2/5

Homemade Tang Yuan ($6.90) in ginger soup is another tradition dessert in the menu. It comes with a trio of Tang Yuan with red bean, peanut and sesame filling. I was actually taken aback that the sesame tang yuan is actually salted. It did bring a little different twist and surprise to the table.

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Salted Egg and Chocolate Lava Cake 4/5

How to resist the lava flowing Salted Egg and Chocolate Lava Cake ($8.90). It is a combination that satisfied by internal craving. The cake was rich and moist. Unfortunately I could not really taste the salted egg. This is my second time to come across this combination and in both occasions the chocolate is too overpowering for the presence of the salted egg.

While the concept is try the different Asian and Western noodle dishes, for those that prefer to have a bigger bowl, they are also available in upsized portions from $15.90. However I would encourage you to be adventurous and order a few noodle dishes to try. I would recommend having the Ginger and Scallion Noodle, Kung Fu Dashi Broth Noodle, Pork Belly Bibum Guksu,  Pink Shrimp Pasta and Wild Mushroom & Truffle Pasta


Chow Fun Restaurant & Bar
The Grandstand
200 Turf Club Road
#01-08
Singapore 287994
Tel: +65 64646900
Facebook
Website
Nearest MRT: Sixth Avenue (DT Line)

Opening Hours
Daily: 11am - 12midnight

Direction:
1) Alight at Sixth Avenue MRT station. Take Exit A. Use the overhead bridge to exit B. Walk to Turf Club Road. Continue on Turf Club Road. Walk to destination. Journey time about 20 minutes. [Map]

2) Alight at Sixth Avenue MRT station. Take Exit A. Use the overhead bridge to exit B. Walk down Dunearn Road towards Turf Club Road, to bus stop opposite Sixth Avenue Centre (Stop ID 42019). Wait for The Grandstand Shuttle Bus. 15 minutes. [Map]

3) Alight at Sixth Avenue MRT  station. Take Exit A. Walk down Bukit Timah Road. Walk to bus stop at Sixth Avenue Centre (Stop ID 42011). Wait for The Grandstand Shuttle Bus. Journey time about 15 minutes. [Map]

Thursday, April 28, 2016

The Disgruntled Chef @ Ann Siang Road - Bringing Sexy Back To The Table

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It was almost two and half years back when I visited The Disgruntled Chef at Dempsey. I remembered having a good meal at the casual restaurant back then. This time round, I visit their second outlet at Ann Siang, a fine dining concept nested at The Club Hotel.

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Tom Collins 4.2/5

We started with some pre-dinner drinks in the Tom Collins ($18) and Bee's Knees ($18). We opted for something like and refreshing. which both the cocktails managed to deliver, not only in taste but in sight. The Tom Collins is a concoction of gin, lemon, yuzu, homemade pandan syrup, rosemary and club soda.

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Bee's Knees 4.5/5

Interestingly the Bee's Knees is served in a teapot. The mixture consists of chamomile infused gin, grand marnier, lemon, orange and honey. Even before we started on the food, the cocktails have already impressed us. I even made a mental note to return for more of their cocktails when I am in the vicinity.

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Fish Kebab 4.2/5

Dinner started with the amuse bouche. The Fish Kebab with a bed of tomato salsa, maybe bite size but it is bursting with lovely flavours, giving me a glimpse of what to expect for the rest of my dinner.

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Burnt Onion Charcoal Bread 4.2/5

Most restaurant offers complimentary bread but at The Disgruntled Chef you have to pay for these delicious black gold, Burnt Onion Charcoal Bread ($9). The charcoal bread is crispy on the outside and fluffy inside. It comes with cream cheese foam and homemade fish floss. When eaten together with the charcoal bread, it further enhanced the whole onion flavour.

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Burratina & Momotaro Tomatoes 4.2/5

For a light starter, the Burratina & Momotaro Tomatoes ($18) will be your choice. The sweetness of the tomatoes is dressed with black olives powder and oak smoked olive oil for a full flavour with the cucumber lending a refreshing touch. A worthy note is the oak smoked olive oil, which is smoked in house.

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Sea Scallop Carpaccio 3/5

The Sea Scallop Carpaccio ($21) is topped with endive, pear, red cabbage, black truffle and brown butter vinaigrette. While the endive, pear and red cabbage add crunchiness to the whole dimension, I find that there is too many things going on the plate, shadowing the main cast. I also felt that the bitterness of the red cabbage kind of throw the balance of the dish off.

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Steak Tartare 4.5/5

The Steak Tartare ($18) is served pre-mixed with soft quail eggs and fried tendons. It also comes with black charcoal bread chips. I prefer to enjoy the full flavour of the steak tartare itself but if you are worry of the rawness, I would recommend having it together with the bread chips.

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Braised Iberico Pork Cheeks Crepinette 4/5

Moving on to the mains, we started with the Braised Iberico Pork Cheeks Crepinette ($38) which comes with miso carrot puree, broccoli and braised daikon. There were two types of the texture in the parcel, stredded and minced. The miso carrot puree, broccoli, braised daikon not only complement the crepinette but also helps to cut through the richness.

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Crispy Beef Short Ribs 4/5

A weekday evening special is the Crispy Beef Short Ribs ($38) that has been sou vide for 36 hours. The tender and flavourful beef is paired with white kimchi, spicy kimchi mayonnaise and soy glazed baby potatoes. I thought I tasted fermented beancurd but after checking the familiar taste actually comes from the gochujang used in the braising jus.

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Crispy Golden Snapper 4.5/5

My favourite among the three mains is the Crispy Golden Snapper ($32) with puffed scales, zucchini caviar, clam and basil fondue. The layer of crispy scales gives the moist snapper an additional coat of texture enjoyment. This is further complemented by the light but yet flavourful fondue.

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Lemon Posset 3.5/5

Moving on to the dessert, we have the Lemon Posset ($14) which comes with pistachio sponge, stewed blueberries and lime meringue. For those that prefer something light, this will be a good choice.

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Poached Strawberries 4.2/5

I am not a sweet tooth person so the Poached Strawberries ($16) is for me. The puff pastry chips, vanilla creme, formage blanc ice cream, looks so simple yet so delicious.

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Chocolate Fondant 4.2/5

The finale has to be the Chocolate Fondant ($16) with peanut butter ganache. The chocolate fondant is moist and rich but what stole my heart is the banana fritters. The banana fritter coated with crispy rice is my first encounter and I really love their rendition at The Disgruntled Chef. This is accompanied with the house made dark rum banana ice cream without any additives.

Indeed The Disgruntled Chef has brought sexy back to the table with a refinement to its menu at the Ann Siang outlet. Although it is a fine dining concept, the price has been kept sensible. It even has a gourmet two course ($33++) and three course ($45++) menu on weekday for those that is looking for a quick lunch.


The Disgruntled Chef
The Club Hotel
28 Ann Siang Road
Singapore 069708
Tel: +65 68082184
Facebook
Website
Nearest MRT: Telok Ayer (DT Lne), Tanjong Pagar (EW Line)

Opening Hours:
Mon-Fri: 12pm - 230pm, 6pm - 1030pm
Sat: 12pm - 230pm (brunchfest), 6pm - 1030pm
(Closed on Sun)

Directions:
1) Alight at Telok Ayer MRT station. Take Exit A. Turn left and walk down Cross Street. Turn left onto Amoy Street. Continue to the end of Amoy Street. Scale the stairs beside Siang Cho Keong Temple, up Ann Siang Hill. Walk to destination. Journey time about 10 minutes. [Map]

2) Alight at Tanjong Pagar MRT station. Take Exit G. Walk down Maxwell Road towards Kadayanallur Street (beside URA building). Turn right onto Kadayanallur Street. Walk to destination. Journey time about 10 minutes. [Map]