Ash & Elm @ Intercontinental Singapore - Launches New Sunday Champagne Brunch

This April, Ash & Elm at Intercontinental Singapore launches a new Sunday Champagne Brunch, taking inspiration from the country synonymous with gastronomy, France. Helmed by newly appointed Chef de cuisine Adrian Chan, the brunch buffet features a medley of sophisticated flavours through the use of fresh ingredients and French cooking techniques from duck confit and braised beef brisket to ratatouille.

Using fresh produce from three different categories of land, sea and garden, the three iconic tasting platters of Ash & Elm’s Sunday Brunch comprise nine a la minute petite plates featuring the best of France’s rich culinary history.

From the Land menu, we have the Le Porc - this classic dish of pork belly is slow cooked in duck fat to achieve a tender consistency, crisp exterior, and its rich flavours are balanced with the tangy flavour of orange and piquant charred leeks.

The Le Boeuf - the beef brisket is braised in Bordeaux red wine for over 12 hours for that melt-in-the-mouth texture and is perfectly complemented with garlic infused pomme puree, and French beans to add a nice crunch to the beef brisket. The Le Canard features fork-tender pan-seared duck with spiced and vanilla infused carrots puree to bring out its luscious flavours.

One of my favourite from the Sea menu is the Le Flétan - the slow-poached halibut has a soft tender texture with crisp oat crust and topped with caviar beurre blanc and broccolini to enhance its flavours.

Some of the highlights from the Garden menu include the Le Champignon, where the mushroom takes centre stage in this dish with handmade tortellini generously filled with creamy porcini puree, adorned with lashings of truffle and wild mushroom duxelles.

While the La Tomate features a modern take on the common French vegetable stew. The ratatouille is colourfully presented in a stuffed oven-baked tomato paired with pesto.

Besides the petite plate selections, indulge in the array of brunch items from the counter such as the Poached Eggs doused in a creamy hollandaise sauce atop bacon, spinach and English muffin.

From the roasts section, the Slow Roasted Herb Crusted Beef Ribeye was well seasoned and perfectly executed.

Don't miss out on the caviar station, where diners can get to enjoy piles of Avruga (smoked herring roe), Wasabi Ebiko, Ikura, Tobiko, Queen Kaluga (sturgeon roe) on soft fluffy blinis.

Complementing the platters is a showcase of delicacies including a selection of French Cheese, as well as Fresh Premium Seafood on ice, such as the scallops, oysters, Boston lobsters, clams, prawns, mussels and more.

End your meal on a sweet note with their wide array of delectable desserts. The experience is further elevated with Taittinger Brut Champagne, house wines, soft drinks, juices, coffee and tea.

Some of the highlights include the Mint Mont Blanc, Rum Orange Baba, Citrus Meringue Tart, Lychee Rose Raspberry Macaron, Pistachio Cherry Eclair and more.

Ash & Elm’s Sunday Champagne Brunch is available every Sunday from 12pm to 3pm, and is priced at $148 per adult, inclusive of unlimited Taittinger Brut Champagne, house wines, beers, soft drinks, juices, coffee and tea; $98 per adult, inclusive of Bloody Mary cocktails, soft drinks, juices, coffee and tea; and $48 per child, inclusive of soft drinks and juices. Prices are subject to 10% service charge and prevailing government taxes.

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.


Ash & Elm
InterContinental Singapore
Level 1
80 Middle Road
Singapore 188966
Tel: +65 68251008
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Website
Nearest MRT: Bugis (EW Line, DT Line)

Opening Hours:
Daily: 12pm - 3pm, 6pm - 1030pm

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

Folklore @ Destination Singapore - Have A Jolly Heritage Eurasian Christmas At Folklore

For the festive season from 14 to 31 December 2018, Folklore will be introducing lesser known heritage dishes from Chef Damian's grandfather's repertoire, as well as well received festive dishes from past celebratory menus.

Dry Curry Mutton 4/5

I have a weak spot for curry mutton and I love the rendition of the Dry Curry Mutton ($42) prepared Indian-style at Folklore. Cooked in a blend of dry and wet spices, the meat though a bit tough, is well infused with the spices' aroma. It's hard not to ask for a plate of steamed rice to soak up that delicious gravy.

White Debal 4/5

The White Debal ($42) is Chef Damian's family rendition of the curry devil, traditionally served on boxing day which are cooked with the leftover meat and vegetables. Over at Folklore, the white debal comes with tender chicken pieces and housemade achar cooked in rempah, vinegar and mustard seeds.

Feng 4.5/5

Making a come back on the festive menu is Feng ($30). It is a traditional European curry dish created during the sea expedition days of the Portuguese, which is original known as Sarpotel in Goa. The dish is further localised as it travelled south towards Malacca. Requiring 2 days to prepared and cok the dish, Feng is assortment of pig's offal cooked in a blend of 18 spices. It may sounds acquire for some diners but this is absolutely delicious. Unknowingly I was going back for more, having it like a snack.

Beef Brisket Semur 4/5

The Beef Brisket Semur ($28) is another beautiful dish with fall of the bone meat in a rich and flavourful stew. I simply ditched my table etiquette and pick the bone up for a finger licking good meal.

Vindaloo 4.8/5

The Vindaloo ($35) is a dish originated from Goa. Chef Damian replaces the pork ribs with bone-in pork chops, just like how his grandfather did it. The pork chop is rubbed with cumin and mustard seeds and set aside to dry. It is then cooked in a blend of vinegar, garlic, ginger, tumeric, dry chillies and brandy. This is the best pork chop I have eaten and definitely the favourite among the group.

Bolu Cocu 3.5/5

The Bolu Cocu ($8 per slice) is a rare Eurasian dessert. It is a traditional coconut cake made in a brass mold. No oil or butter is used, the oil is from the coconut itself. I find the texture quite similar to the Chinese "Huat Kueh'.

Sugee Cake 3.8/5

Last but not least we end our meal with the Sugee Cake ($10 for 3pc). The buttery and nutty cake comes with a hint of brandy sweetness which is brushed onto the cake, everyday for a week. Having tried Lynnette's Seah's sugee cake, Chef Damian's version is still not moist enough compared to hers.

Folklore's Christmas menu will be available for lunch and dinner from 14 December to 31 December. Festive meal takeaways are available with an advance booking of 5 working days (last day to order is 25 December). Takeaways are available for all items except Eurasian Christmas Pie and Bolu Cocu.

Note: This is an invited tasting.


Folklore
Destination Singapore Beach Road
(Beside Golden Mile Complex)
700 Beach Road
Level 2
Singapore 199598
Tel: +65 66792900
Facebook
Website
Nearest MRT: Nicoll Highway (CC Line)

Opening Hours:
Daily: 12pm - 230pm, 6pm - 930pm

Direction: 
1) Alight at Nicoll Highway MRT station. Take Exit A. Take the overhead bridge to Beach Road. Turn right onto Beach Road.Walk to destination. Journey time about 8 minutes. [Map]

Basilico @ Regent Hotel Singapore - The New Summer And Autumn Dinner Menus

With the turn of the seasons, Basilico's year-long Flavours of the Seasons' Basilissimo dining series will also be changing its menu to showcase the fresh Italian produce and ingredients for Summer and Autumn.

Basilico's Basilissimo dining series is a semi buffet with unlimited serving of antiipasti and dessert on top of the a la carte main course selection. The huge selection of cold cuts, marinated seafood and vegetables, seasonal leaves and cheeses will leave one dumbfound. Guess I can only be selective of what I want to try or else I am not able to continue to the mains.

For the pasta dishes, we began with the summer creation, Risotto ai Piselli e Maggiorana con Baccala Mantecato. The risotto is cooked with green peas and marjoram, topped with cod fish cream and taggiasche olive powder. Not a big fan of peas but I actually enjoyed the contrasting flavour from the olive powder which kind of harmonise my dislike of the green peas.

Risotto ai Piselli e Maggiorana con Baccala Mantecato (Summer) 3.8/5

For Autumn, the chef has created the Gnocchi alle Castagne al Burro e Salvia. The gnocchi is made from a mixture of potato, chestnut, flour and egg. The dough dumpling seemed to have a softer texture compared to others. The bright orange, pumpkin puree provides the sweetness while the crispy shredded duck adds an extra texture to the finishing.

Gnocchi alle Castagne al Burro e Salvia (Autumn) 4/5

New addition to the dining experience is the sharing platters for two in the Pentolone di Carne (meat) and Pentolaccia di Pesce (seafood). It comes in a metal pot covered with a pizza dough.

Pentolone di Pesce (Summer) 4.2/5

The Pentolone di Pesce is covered with a pizza dough which you can tear up to soak up the flavoursome broth. In the casserole, there are octopus, prawns, salmon and clams cooked over legume ragout. Besides the abundance of seafood, there are also asparagus and carrots to complete the one pot meal.

Brasato di Manzo Wagyu al Barolo (Autumn) 3/5

For the Brasato di Manzo Wagyu al Barolo, I was a bit disappointed that the slow-cooked wagyu beef brisket in barolo wine was rather tough. I like the idea of the caramelized poached pear but not the blue cheese that is added to the polenta.

We were given a little surprise when the chef wheeled in a trolley and prepared on the spot the Budino ai Fruitti di Bosco. The refreshing summer berries pudding is perfect for the summer season and it is such a happy dessert drink with lots of Prosecco added.

Budino ai Fruitti di Bosco (Summer) 4.5/5

Lastly we had the Crostata di Pere which is vanilla-spiced caramel pear tart. A light pastry which showcases the seasonal fruit.

Crostata di Pere (Autumn) 4/5

The three-course Basilissimo Dinner includes an appetiser and dessert buffet, and an a la carte main course, or sharing platter (minimum 2 diners) at $88 per pax. For $123 per pax, you get to have 2 glasses of house wine.

Note: This is an invited tasting


Basilico
Regent Hotel Singapore
Level 2
1 Cuscaden Road
Singapore 249715
Tel: +65 67253232
Facebook
Website
Nearest MRT: Orchard MRT (NS Line)

Opening Hours:
Breakfast:
Mon-Sat: 630am - 1030am
Sun: 7am - 1030am
Lunch:
Mon-Sat: 12 - 230pm
Sun: 12 - 3pm
Dinner:
Daily: 630pm - 10pm

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 onwards to Forum Shopping Mall. Walk further down to Orchard Parade Hotel. Turn left onto Tanglin Road. Continue walking down Tanglin Road. Turn left onto Tomlinson Road. Walk to destination. Journey time about 18 minutes. [Map]

Ding Dong @ Amoy Street - Refreshes Local Favourites With Contemporary Techniques

Ding Dong at Amoy Street, lead by their new Assistant Head Chef Miller Mai has created a new menu drawing inspiration from his childhood favourites by giving traditional flavours an unique spin.

Shark Bay 4.2/5

A visit to Ding Dong is not complete without checking out their cocktails. I knew my visit was going to be a fruitful one with the Shark Bay ($22) which is a concoction of rum, papaya, pear, grapefruit and lime. A light and fruity sweet drinks to kick start the dinner.

Scallop Ceviche with Kuih Kapit 3/5

We started with the Scallop Ceviche with Kuih Kapit ($18) whereby the diced Hokkaido scallop is paired with diced Thai mango, pickled shallot and ebikko. I like the innovative idea of serving kuih kapit or better known to many as love letter. However, I felt that the sweetness of the kuih kapit overshadowed the ceviche. Furthermore the scallop ceviche lacked the characteristic zest and acidity.

Boneless Beef Shank with Rice Noodle 3/5

Inspired from the Vietnamese bun cha is the Boneless Beef Shank with Rice Noodle ($18).The beef which is supposed to be marinated with Thai curry paste was rather flat in taste for me. I could not taste any curry flavour at all. The cold noodle is dressed in lemongrass dressing, kind of resembles our laksa noodle dish.

Miso Cured Salmon with Yuzu Sorbet 4/5

A light and refreshing starter is the Miso Cured Salmon ($22). The Norwegian salmon is cured in white miso paste for a good 12 hours. It is served together with house-made wakame salad and topped with ikura roe and yuzu sorbet. Love the touch of cold sweetness from the yuzu sorbet that freshened up the whole enjoyment.

Crispy Pig Trotter with Spiced Vinegar 4.2/5

Great for sharing is the Crispy Pig Trotter with Spiced Vinegar ($29). The pork trotter is brine, sou vide, dried in chiller and then deep fried before serving. Crispy on the exterior and succulent inside, you just need to get your hands dirty and dig into it. Have it together with the accompanying spiced vinegar to cut that richness.

Yam Ring with Poached Egg 4/5

The Yam Ring ($20) is a local zichar inspired dish which is made in-house. It is topped with sauteed asparagus and an organic egg. The rendition is also good for vegetarian. The ring considers of crispy exterior with hint of five spice powder encasing the the flavourful local yam which was steamed before being molded into shape and deep fried. I enjoyed it but I thought if there are more elements to pair with the yam that will be nicer. Internally, I hope our local zichar stalls will be inspired by this creation and up the game in their own ways.

Rendang Beef Brisket Bun 4.8/5

The dish that I enjoyed most is the Rendang Beef Brisket Bun ($21). Served in a Chinese steamed bun, is the beef brisket which has been brined, smoked and barbecued. This is sandwiched together with turnip omelette, for an extra texture. The bun is topped with pickled cucumber or achar for the extra crunch, at the same time giving the flavours that extra oomph.

Tuan Loin with Green Papaya 3/5

A interesting combination of Japanese and Thai in the Tuan Loin with Green Papaya ($28). The tuna is seared and served with green papaya and mizuka micro tomatoes. It is a spicy dish but I felt the papaya salad lacked the characteristic acidity. Overall I felt the dish needed more refinement to bring the elements together as a whole.

Lobster Tail and Sriracha Crab Cake with Tom Yum Broth 4.5/5

While the Thai element did not quite work out for the previous dish, I thought otherwise for the Lobster Tail and Sriracha Crab Cake with Tom Yum Broth ($30). The made in-house tom yum broth is poured into the dish at the table. The sour and spicy broth complemented the seafood excellently. It is like have a refined version of tom yum soup.

Pork Collar Char Siu Rice 4.2/5

Who on earth will imagine that I can find a plate on char siew rice at Ding Dong? Well, The Pork Collar Char Siu Rice ($26) is a premium version that uses Iberico pork and topped with chicharon for that extra texture. It is also dusted with leek ash for smokiness and lastly paired with pineapple salsa for a sweet refreshing finish. It even comes with a bowl of rice. That is like a meal on itself.

Ginger Lime Parfait with Lychee Sorbet 3.5/5

Moving to the desserts, we tried a couple and I thought the Ginger Lime Parfait ($11) is rather unique with the introduction of spices into dessert, such as the Sichuan pepper. The flavours are rather complex but it can of work when all the components are eaten together.

Banana Cannoli 4.5/5

The dessert I enjoyed probably goes to the Banana Cannoli ($15) with peanut butter and vanilla ice cream. The sweet and savoury dessert is given an Asian influence with the used of banana like the local goreng pisang. The crispy phyllo pastry which is brushed with butter, crusted peanut, sugar and cinnamon powder reminded me of the Chinese peanut candy with its sweetness and stickiness.

Overall I was impressed with the innovative and playful take of the traditional Asian cuisine by chef Miller Mai. It definitely opens my eyes as well as taste buds to the culinary skills and potential how local flavours can be progressed to the next level and made it into a global dish.

Note: Ths is an invited tasting.


Ding Dong
115 Amoy Street
#01-02
Singapore 069935
Tel: +65 65570189
Facebook
Website
Nearest MRT: Telok Ayer (DT Line), Tanjong Pagar (EW Line)

Opening Hours:
Mon-Sat: 12pm - 3pm, 6pm - 12midnight
(Closed on Sun)

Direction: 
1) Alight at Telok Ayer MRT station. Take Exit A. Turn left and walk down Cross Street towards Amoy Street. Turn left onto Amoy Street. Walk to destination. Journey time about 5 minutes. [Map]

2)  Alight at Tanjong Pagar MRT station. Take Exit G. Follow the covered walkway to the junction of Mccallum Street, Telok Ayer and Amoy Street. Turn left at the junction onto Amoy Street. Continue on Amoy Street to the end of the road. Walk to destination. Journey time about 12 minutes. [Map]

Crystal Jade Kitchen @ The Centrepoint - New Menu With More Cantonese Wok-Fried Specialities And Adorable Lotus Paste Buns

Crustal Jade has a been a household and well-loved local brand since it is founded in 1991, with different dining concepts ranging from fine dining and casual dining restaurants to specialty bakeries. Recently I dropped by Crystal Jade Kitchen at Centrepoint to check out their refreshed menu, with more Cantonese wok-fried specialities.

Steamed Ha Kau 4.2/5

We started with some of Crystal Jade Kitchen's all time favourite dim sum items such as the Steamed Ha Kau ($6.30 for 4pc), Steamed Siew Mai with Crab Roe ($5.80 for 4pc) and Pan Fried Carrot Cake with Dried Shrimp and Preserved Meat ($4.80 for 3pc).

Steamed Siew Mai with Crab Roe 4.2/5

Pan Fried Carrot Cake with Dried Shrimp and Preserved Meat 4.5/5

The Ha Kau wrapped in a thin and translucent skin was plump and crunchy, stuffed with 2 prawns. The Steamed Siew Mai was also meaty and juicy. Lastly the softness of the Pan Fried Carrot Cake with crispy exteriors is further fragrant by the addition of preserved meat and dried shrimp.

Lotus Paste Bun 4/5

Keeping up with the trend, the kitchen has created the new whimsical Assorted Lotus Paste Bun ($3.50 for 3pc). The pillow-soft steamed buns are shaped into adorable hedgehogs, chicken and piglets. Every day 2 of these characters will be available on the menu. Inside them are smooth and subtle sweetness of the white lotus filling.

BBQ Red Sausage 3.5/5

Besides the classic roasted meats, the menu has included the BBQ Red Sausage ($13.80 regular) which is quite uncommon. The Chinese style sausage made up of minced pork and pork cubes, has a sweet char siew finishing that tasted like Taiwan sausage.

Braised Pork Belly with Beancurd and Chive 4/5

For communal dining, there are a couple home-cooked dishes that we worth ordering which are cooked a la minute upon order. Starting with the traditional Cantonese Braised Pork Belly with Beancurd and Chive ($16.80) that comes with silky tofu, flavoured by aroma of prawn paste and chives.

Scrambled Egg with Tomato 4.5/5

A dish that will be enjoyed by both young and old is the Scrambled Egg with Tomato ($13.80). The dish comes with luscious fluffy eggs and fresh tomatoes slices in a moreish sweet and sour ketchup based sauce.

Curry Beef Brisket 4/5

An unexpected item on the menu is the Curry Beef Brisket ($17.80). I doubt many places in Singapore serves this. The piping hot claypot comprises of tender Australian beef brisket in a spicy-sweet curry broth. This is best to eat with a bowl of rice.

Pork Trotter with Ginger and Vinegar Stew 4.2/5

It was to my delight that the restaurant even has Pork Trotter with Ginger and Vinegar Stew ($12.80) on the menu. I am a sucker for the dish. I enjoy biting into the bouncy skin and succulent meat with the concoction of sweet, sour and gingery holding the enjoyment together. Instead of chicken egg, it uses quail egg. This is a bonus.

Hokkien Fried Rice 4.2/5

A new and variations from the usual rice item is the Hokkien Fried Rice ($16.80). The egg fried rice is topped with prawns, conpoy, roasted duck, chicken and mushrooms and cooked in oyster sauce.

For the period from 15 May to 30 Jun 2017, Crystal Jade Kitchen will be having the $1 deal promotion. Customers will have the chance to try the range of new dishes; 4 choices each week, for just a dollar with a minimum spending of $40.


Crystal Jade Kitchen
The Centrepoint
176 Orchard Road
#03-43/43A
Singapore 238843
Tel: +65 67349420
Facebook
Website
Nearest MRT: Somerset (NS Line)

Opening Hours:
Mon-Fri: 1130am - 10pm
Sat-Sun & PH - 10am - 10pm

Direction:
1) Alight at Somerset MRT station. Take Exit B and C. Walk to the main street. Cross the road. Turn right and walk to destination. Journey time about 5 minutes. [Map]