Sonder @ Henderson - Bakery Bistro by Day, Euro-Asian Restaurant by Night, by Chef Joe Leong

Sonder, by Chef Joe Leong, is tucked in an industrial area in Henderson. It might be a little inaccessible to travel to, but it takes on a charming space and offers quite an exciting menu. It's a bakery-bistro by day and a Euro-Asian restaurant by night. Along with the Euro-Asian flavours are incorporated Thai, Chinese and local elements, which tie in with the Chef's cultural background.

If you are here for lunch, the 2-Course Menu is at $30/Pax, while the 3-Course Menu is at $45/Pax. A number of dishes are available a la carte as well.

For dinner, there are three menus to choose from. The Petit Menu of 4 Courses ($88/Pax), the Classic Menu of 7 Courses ($138/Pax) and the Gourmand Menu of 9 Courses ($188/Pax). We tried dishes from across these menus, with the majority of them focusing on local and Thai-inspired flavours.

Fresh Bakes

Before diving into dinner proper, we got a taste of their bakery items with a bread basket of freshly baked Butter Croissant ($3.50), Rye Sourdough ($5 for Half, $8 for Full) and Focaccia ($9). On the side, we had three housemade butter - classic salted butter, kombu and garlic. Our favourite was the light yet crisp focaccia that came with a lovely chew, paired with the classic and kombu butter. These bakes and more are available for walk-in purchases in the day, but try to make reservations before heading down to avoid disappointment.

Sea Urchin 4.2/5

We had a lovely start with an amuse bouche of Sea Urchin. It was a mouthful of sweet and creamy uni on a crispy sesame crumble, topped with refreshing calamansi foam.

Mapo Spinach Tofu 4/5

Part two of the amuse bouche was Mapo Spinach Tofu. The smooth, silky tofu is deep-fried and topped with Sichuan-infused minced pork. It was appetising and boasted a mild heat.

Aubergine 3.8/5

For our starter, we had the Japanese Aubergine paired with an interesting red curry sorbet, pearl onions, sundried cherry tomatoes and housemade crispy chips. It was a fun dish, especially with the contrasting addition of the red curry sorbet, but we also thought the tangy sorbet masked the aubergine a little more than we liked.

Risotto 4.2/5

Who would have guessed the Risotto is Chef Joe's take on our local classic chicken rice? With a roulade of chicken, spring onion pesto and ginger tuile, it's finished off with drops of housemade chilli and dark soya sauce. The risotto was fragrant and creamy, retaining a pleasant bite. Our ginger tuile was a tiny bit burnt, but it was an enjoyable dish. It is also available a la carte during lunch for $20.

Seasonal Fish 4/5

The Barramundi arrived with a distinct fragrance. It was served two ways - steamed and fried in a garlic lime jus. The fish was firm yet tender, and while the broth looked mild, it packed a robust, tangy punch.

Kurobuta Pork Collar 4.2/5

Inspired by many's favourite Thai street food, moo ping, the Kurobuta Pork Collar features burnt apple and a coconut glaze. Marinated and glazed in a coconut glaze, the pork collar is first sous vide, then grilled over a charcoal fire where the smokiness gets locked in. The skillfully cut apple is made into a roll and lends a tangy sweetness to the tender pork.

Red Ruby 4.5/5

We honestly did not expect to enjoy this Red Ruby ($15) as much, but Chef Joe's modern and delicate rendition wow-ed us. On a base of coconut crumble, you have coconut sorbet and a thin rose-flavoured milk skin layered on top with crunchy red rubies on the side. It's mildly sweetened and a refreshing way to end the meal.

Apple Crumble 4.2/5

As an additional dessert, Chef Joe recommended his signature Apple Crumble ($20). Lightly breaking through the thin-shelled “apple” will reveal caramelised apple cubes in brandy and apple mousse. These paired delightfully with the chocolate crumble base.

Petit Fours

Our meal ended with Petit Fours of dragon fruit, chocolate tart, and a strawberry mousse macaron.

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.


Sonder
217 Henderson Road
Singapore 159555
Tel: +65 65134502
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Nearest MRT: Redhill MRT (EW Line)

Opening Hours:
Tue-Sat: 12pm - 5pm, 6pm - 10pm
(Closed on Mon and Sun)

Direction:
1) Alight at Redhill MRT station. Take Exit A. Walk to bus stop at Redhill MRT station (Stop ID 10209). Take bus 145. Alight 5 stops later. Walk to destination. Journey time about 10 minutes [Map]

2) Alight at Telok Blangah MRT station. Take Exit A. Cross the road. Walk to bus stop opposite Telok Blangah MRT station (Stop ID 14169). Take bus 176. Alight 4 stops later. Cross the road. Walk to destination. Journey time about 12 minutes. [Map]

PN Resto Bar @ Holland Village - Former Black Pearl Steakhouse, Renamed and Revamped Its Menu

PN Resto Bar at Holland Village, formerly known as Black Pearl Steakhouse, has a revamped menu that encompasses a broader range of tapas and mains, including a list of wines and specially crafted cocktails.

Canadian Pacific Live Oysters

We started with Canadian Pacific Live Oysters ($26/6pcs), which were plump and fresh, accompanied by a glass of House White.

Angus Beef Cubes 2.8/5

For a place known for its steak, this plate of Angus Beef Cubes ($28) disappoints with unevenly cooked meat. Some of them were nicely sauteed, but most were chewy or tough.

Grilled Barramundi Fillet 3.8/5

The mains fared much better. The Grilled Barramundi Fillet ($31) with mango salsa was served with crispy skin, with sautéed cherry tomato giving bursts of sweetness to the creamy white wine sauce.

Ebi Sakura Capellini 4/5

Ebi Sakura Capellini ($27) with ikura never fails to please when done right - al dente capellini punctuated with savoury sakura ebi, with occasional bursts of briny saltiness from the ikura pearls.

Red Velvet Molten Lava Cake 3/5

Our dessert was a Red Velvet Molten Lava Cake ($16). I love the almost-crusty layer of sponge cake but not so much on its sweetness. A more bittersweet chocolaty cake would have been more delectable.

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.


PN Resto Bar
40 Lor Mambong
Singapore 277695
Tel: +65 65184280
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Website
Nearest MRT: Holland Village (CC Line)

Opening Hours:
Tue-Thu, Sun: 1130am - 3pm, 6pm - 11pm
Fri-Sat: 1130am - 3pm, 6pm - 12midnight
(Closed on Mon)

Direction: 
1) Alight at Holland Village MRT station. Take Exit B. Turn left and walk to Lorong Liput. Walk down Lorong Luput. Turn right onto Lorong Mambong. Walk to destination. Journey time about 5 minutes. [Map]

Hue @ Tyrwhitt Road - Innovative Interpretation of Royal Thai Cuisine with Contemporary Cooking Styles

Hue is a new Thai restaurant located in the Lavender area serving modern Thai dining experience from the royal Thai recipe book and modernised with contemporary cooking styles. The dishes here are innovative and refreshing interpretations of Thai cuisine while retaining the cultural roots of Thai food.

Melon First 3.5/5

Diners at Hue will get an amuse bouche of Melon First. The refreshing watermelon is brined with salted fish, topped with fried shallots and sprinkled with sugar. It is an unorthodox pairing which didn't quite work for me. I felt the fried shallots though fragrant, throw the freshness off.

Three Little Pigs 4.2/5

Meat lovers will relish the Three Little Pigs ($19). The oven-roasted crispy pork belly is given a quick stir fry in a green Thai sauce comprising three primary Thai herbs and spices of garlic, coriander, and white pepper, elevating the typical sio bak dish.

Garlilicious Prawn 4.5/5

There are many ways of cooking prawns, but this is the first time I have tried this style in the Garlilicious Prawn ($28). Not only are the fresh Tiger prawns grilled, they even come drenched in a special fragrant truffle sauce tossed with chopped garlic for a veil of earthiness.

Wrap It Up 4/5

The Wrap It Up ($19) is a fun rendition of the popular Thai Street Food - Kway Teow Lui Suan. A type of Thai fresh spring roll with herbs. To enjoy the dish, mix the kway teow with the sauteed minced pork, coriander, roasted peanuts and chopped chilli, then have it with the butterhead lettuce like a wrap.

Not a Tom Yum 3/5

This is probably the only Thai restaurant that does not serve tom yum soup on the menu. Instead, it offers Not a Tom Yum ($19), a hot and spicy soup served with charred seafood fried egg omelette. It tasted like a thick prawn noodle soup with a medley of Thai herbs. I find it too rich to have as a soup.

Paper Fish (180g) 4.5/5

A dish that I adore at any Thai restaurant is the Thai steamed fish with lime and garlic. Over at Hue, the dish is given a makeover in the Paper Fish ($23 for 180g / $45 for 360g). A whole fillet of Barramundi oven-baked in parchment paper, retaining and locking up Thai herbs and spices aromas.

Moocano 4.5/5

The Moocano ($23) is a fresh take on the street snack Moo Ping, a Thai-style grilled pork collar skewer. At Hue, the chargrilled pork is glazed with an in-house golden brown lava sauce and served on top of sticky glutinous rice. This is so good. I can have it as a meal on its own.

Tea-ramisu 4.2/5

Instead of coffee, the Tea-ramisu ($14) recreates the classic tiramisu with Thai milk tea, lady finger biscuits, mascarpone and rich ganache. It is a delicious creation that is as satisfying as the traditional Italian dessert.

Sohm Choon 4.2/5

Perfect for wrapping up the Thai meal is the sweet and refreshing Sohm Choon ($15), a summer dessert made from sweet and sour fruits, including lychee puree, lime zest, orange wedges and ginger, piled under lychee shaved ice. It is further accentuated by crunchy peanuts, lending extra texture and fragrance.

I am impressed with what Hue is trying to bring to the table, giving Thai food a new modern interpretation with its contemporary cooking. It provides the Thai food scene in Singapore with a refreshing and exciting change to the usual traditional Thai food.

Note: This is an invited tasting.


Hue
123 Tyrwhitt Road
Singapore 207549
Tel: +65 90180992
Facebook
Website
Nearest MRT: Lavender (EW Line), Bendemeer (DT Line)

Opening Hours:
Tue-Wed: 6pm - 10pm
Thu: 12pm - 3pm, 6pm - 1030pm
Fri-Sat: 12pm - 3pm, 6pm - 11pm
Sun: 12pm - 3pm, 6pm - 1030pm

Direction: 
1) Alight at Lavender MRT station. Take Exit B. Walk to Horne Road. Turn left on Horne Road and walk down Horne Road. Walk to the end of Horne Road and turn left onto Tyrwhitt Road. Walk to destination. Journey time about 8 minutes. [Map]

2) Alight at Bendemeer MRT staton. Take Exit A. Walk down Kallang Bahru Road towards Lavender Street. Cross the road and turn right onto Lavender Road. Walk down Lavender Road and turn left onto Tyrwhitt Road. Walk down Tyrwhitt Road. Walk to destination. Journey time about 8 minutes. [Map]

Cowaramup Roadhouse @ Telok Blangah Road - Australian Roadhouse Style Family Restaurant & Bar

Newly opened along Telok Blangah Road is Cowaramup Roadhouse, an Australian roadhouse style family restaurant and bar by Mooloolabar and Kitchen by JT. It replaces the now-defunct San Laksa Steamboat. Customers can look forward to an extensive menu featuring a wide variety of starters, grilled skewers, gourmet meats, sharing platters, kids and weekend breakfast. It even has a dog-friendly alfresco dining area.

Since Cowaramup is an Australian roadhouse-style restaurant, I just have to kick start the dinner with a few beer glasses.

Veal Sweetbread 3.5/5

From the starters, we had the Veal Sweetbread ($18) to kickstart our dinner. The deep-fried breaded veal nuggets are incredibly tender, an ideal munch to go with a few drinks. It is a change from the usual fries and chicken wings.

Seafood Skewer 3.8/5

A delightful starter is the Seafood Skewer ($25 for 2pc), comprising of tiger prawn wrapped with fish skin, squid, scallop and baby octopus. If you are not a seafood person, there are other skewers such as chicken, beef, lamb, and vegetarian.

Oven-baked Barramundi 3.8/5

We started with the Oven-baked Barramundi ($22) for the mains. The huge fillet of barramundi comes wrapped in bacon, resting on a bed of creamy spinach, crowned with smoke onion rings. It is indeed value for money.

Beef Wellington 4.2/5

Suppose you have tried the western fare at Meet 4 Meat at East Coast Road by Chef Jimmy Teo for its affordable gourmet meat. In that case, you will be delighted to know that Chef Jimmy Teo curates the menu at Cowaramup. I have tried his beef wellington before, so I am glad that he had brought the dish to the West. Now, I need not travel to East Coast to savour it anymore.

Beef Wellington 4.2/5

The Beef Wellington ($34/$100/$180) comes in three weights - 200g, 500g and 1kg. The charcoal-grilled Australian beef tenderloin and mushroom duxelles are wrapped in puff pastry paired with a brown sauce and fresh herb salad. Customers who want to perk up the enjoyment further have a choice of adding foie gras.

Cowaramup is a new exciting addition to the F&B scene in the west. I am glad that there is a new place near my home for me to grab a drink complemented with affordable Western fares. I am looking forward to my next visit to try more of the dishes curated by Chef Jimmy Teo, especially his Duck Wellington and Chicken Parmigiana.

Note: This is an invited tasting.


Cowaramup
404 Telok Blangah Road
Singapore 098840
Tel: +65 85001111
Facebook
Website
Nearest: Telok Blangah (CC Line)

Opening Hours:
Mon-Fri:3pm - 12midnight
Sat-Sun & PH: 9am - 12midnight

Direction:
1) Alight at Telok Blangah MRT station. Take Exit A. Cross the road. Turn right and walk down Telok Blangah Road. Journey time about 8 minutes. [Map]

Sichuan Alley @ Telok Ayer - Unveils Singapore's First-ever Sichuan-style Poached Rice Series

The poached rice or pao fan, which has taken the Singapore food scene by storm, has seen Sichuan Alley (formerly known as Chuan Hung) at Telok Ayer joining the bandwagon. The restaurant known for its noodle dishes has launched Singapore's first-ever Sichuan-style poached rice series.

Pickled Vegetable Soup Poached Rice with Barramundi 4.2/5

We had the hot and sour Pickled Vegetable Soup Poached Rice with Barramundi ($13.50). Unlike other pao fan places, the version has more texture profiles and comes with a generous variety of ingredients. Instead of just using rice grain, it comes in a mixture of pearl rice, pearl barley, red quinoa and oats. It even comes with a whole slab of barramundi and an assortment of vegetables, including kale, red radish, hairy gourd, broccoli, cherry tomato, black fungus, and edamame. Lastly, it is topped with rice puff for a playful crunch. There is also a la la version - Pickled Vegetable Soup Poached Rice with La La ($11.50) that comes with a combination of clams and fried egg floss.

Mushroom Chicken Soup Poached Rice 4/5

For the non-spicy customers, there is the Mushroom Chicken Soup Poached Rice ($11) featuring a trio of shiitake, white button and shimeji mushrooms in a gelatinous and collagen rice soup, topped with bamboo pith. There is even a vegetarian version in the Beetroot Pickled Vegetable Soup Poached Rice ($10).

Mapo Tofu Don 4/5

Other than poached rice, the Mapo Tofu Don ($9), which comes with minced pork and firm tofu in a fragrant and mildly spicy sauce, caught my attention too. Unlike the usual saucy mapo tofu, the version here is drier and more intense. I like that the restaurant uses a mixture of pearl rice and quinoa instead of just plain rice. The addition of roasted cauliflower and sweet potato with half a ramen egg gives the donburi colour and extra textural enjoyment.

Currently, Sichuan Alley runs a free delivery promotion on Oddle for the $50 bundle menu - Seafood Galore and Surf & Turf.

Note: This is an invited tasting.


Sichuan Alley
51A Telok Ayer Street
#01-01
Singapore 048441
Tel: +65 97551058
Facebook
Nearest MRT: Telok Ayer (DT Line)

Opening Hours:
Mon-Thu: 1030am - 3pm, 5pm - 930pm
Fri-Sun: 1030am - 930pm

Direction:
1) Alight at Telok Ayer MRT station. Take Exit B. Walk straight down Telok Ayer Street. Walk to destination. Journey time about 3 minutes. [Map]

Tiffin Room @ Raffles Hotel Singapore - Celebrates Diwali With A Specially Curated Diwali Experience Menu

From 21 October to 7 November 2021, Raffles Hotel Singapore’s historic Tiffin Room welcomes you to join in their celebration of Diwali, the joyous festival of lights, with a specially curated Diwali Experience menu prepared by award-winning Chef Kuldeep Negi.

Golgappa Shots 4/5

The Diwali Experience begins with a classic cold appetiser of Golgappa Shots - deep-fried stuffed crispy bread complemented with three different fillings - mint, mango with sweet tamarind and yoghurt to evoke the nostalgia and celebratory spirit of the season. It is recommended to start with a little fiery Mint, followed by Mango with Sweet Tamarind, which is sour and ends the journey with sweet yoghurt. Spicy, sour, sweet and savoury, these little flavour bombs are indeed a great way to whet my appetite.

Tandoori Lobster 3/5

Next is a warm appetiser Tandoori Lobster, featuring Tandoori-grilled lobster served with onion fritters and mint chutney. While its flavour was good, especially with the smokey charred bits around the edges of the lobster, I found mine a little over-seasoned and overdone.
  

Main Course 4.5/5

Butter Naan. Carom Seed Laccha Parantha

The main courses are prepared and presented in the iconic tiffin box - Nariyali Gosht Chaap (lamb chops with rich coconut and mustard seed curry); Doi Mach (barramundi with yoghurt and spices); Sarson Da Murgh (boneless chicken leg presented in a mustard leaf gravy); and Kheema Pulao (premium Indian basmati rice cooked with minced lamb and perfumed with rose water and saffron). Freshly-made Butter Naan and aromatic Carom Seed Laccha Parantha will also be served to sop up the goodness of the curries.

Nariyali Gosht Chaap

Both the mustard seed curry and yoghurt curry were highly flavoursome and stimulating. The piquant and robust mustard seed curry balanced and complemented the gamey nature of lamp chops well.

Doi Mach

Whereas for a more delicated Barramundi, the tangy and sharp yoghurt curry brought out the meat's sweetness.

Sarson Da Murgh

Sarson Da Murgh reminds me of Palak Paneer. I genuinely enjoy this dark mustard leaf gravy that I didn't have the chance to try anywhere else.

Kheema Pulao

Last but not least, the Kheema Pulao. Perfumed with rose water and saffron, the Indian basmati rice was cooked with just the right amount of minced lamb to flavour the rice without overpowering it.

Petha Kheer with Mango Rabdi, Kaju Strawberry Burfi, Moong Dal Burfi 4.8/5

Rounding out the meal were sweet treats in which we had Petha Kheer with Mango Rabdi and two Mithai - a Kaju Strawberry Burfi and a Moong Dal Burfi. Served elegantly in a glassware, Petha Kheer layered with Mango Rabdi. The ash gourd with mango in a milk and saffron cream pudding itself was sweet and comforting. I like how the tartness of the layer of mango rabdi underneath balances the sweetness of the dessert. As for the Mithai, handmade speciality sweets of cashew nut and yellow lentil were among the finest I have tried. Best to have alongside a cup of Masala tea for a complete experience. Suppose you wish to spread the joy with your family and friends. In that case, the Mithais are available in a Mithai gift box containing handcrafted sweets in five delightful flavours.

The Diwali Experience will be available for lunch and dinner in both non-vegetarian ($98++ per guest) and vegetarian ($88++ per guest) options from 21 October to 7 November 2021. In addition, the Mithai gift box is available for takeaway and delivery via www.RafflesGrabandGo.com from now until 7 November at S$58+ for a box of 15 pieces in an assortment of five lovely flavours, including Churma Ladoo, Katli Aam, Moong Dal Burfi, Pista Paan and Kaju Strawberry Burfi. Orders of 100 boxes and above will enjoy a special rate of S$48+ per box.

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.


Tiffin Room
Raffles Hotel Singapore
1 Beach Road
Singapore 189673
Tel:+65 64121816
Website
Nearest MRT: City Hall (EW Line, NS Line), Esplanade (CC Line)

Opening Hours:
Daily: 12pm - 2pm, 630pm - 930pm

Direction:
1) Alight at City Hall MRT station. Take Exit A. Walk to Junction of North Bridge Road and Bras Basah Road. Cross the road. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Esplanade MRT station. Take Exit F. Cross the road. Walk to destination. Journey time about 3 minutes. [Map]