Gordon Grill @ Goodwood Park Hotel - Celebrates Diamond Jubilee

Gordon Grill, nestled within Goodwood Park Hotel, holds a special place in Singapore's culinary history as the city's first grill room in the 1960s. Celebrating its 60th anniversary this year, Gordon Grill marks this milestone with a month-long celebration from 1 to 30 July 2023, offering exclusive anniversary deals and showcasing a selection of updated nostalgic creations from its past menus.

The 60th-anniversary celebration at Gordon Grill is not to be missed, as it provides an opportunity to experience the timeless elegance and exceptional cuisine that has made the restaurant an institution in Singapore's dining scene. Whether you're a long-time patron or a newcomer, this anniversary celebration is a perfect occasion to indulge in the legacy and tradition of Gordon Grill while savouring the finest culinary offerings.

Scottish Smoked Salmon 4/5

The Scottish Smoked Salmon ($32) is a delightful appetiser showcasing a whole slab of magnificent fish carved tableside. Served with accompaniments like capers, onions, chives, and lemon, each delicate slice of smoked salmon delivers a burst of rich flavour.

Cockie Leekie 4.2/5

The Cockie Leekie ($17) is a traditional Scottish soup that pleasantly surprises with its hearty and comforting qualities. Prepared by simmering barley, chicken, and leek in a peppery chicken stock for two hours, this unassuming soup becomes a wholesome addition to the meal, offering warmth and nourishment.

Seafood Bouillabaisse 4.5/5

Seafood lovers will relish the Seafood Bouillabaisse ($48), a flavorful stew brimming with Hokkaido Scallops, Tiger Prawns, Mussels, Clams, and Threadfin chunks. The depth of flavour in this dish is achieved through the meticulous process of simmering fish bones, shrimp heads, and scallop trimmings with saffron for at least 12 hours. For an elevated experience, adding a spoonful of homemade rouille into the soup infuses it with a creamy, smoky, and garlicky flavour profile.

Flambe Steak Diane Tenderloin 4.2/5

The Flambe Steak Diane Tenderloin ($78) presents a timeless classic that has delighted generations. Using USDA Black Angus Tenderloin, this dish is pan-fried and flambeed tableside with a splash of brandy, then adorned with a tantalising mushroom sauce. Served with a side of mashed potatoes and vegetables, each bite of this tender and juicy steak is a testament to the quality of the beef.

Chicken in a Basket 4.5/5

Surprisingly, the menu at Gordon Grill includes more than just steak. The Chicken in a Basket ($38) showcases the restaurant's versatility. This popular dish, originating from the 1960s, features a half-spring chicken marinated in buttermilk, coated with a seasoned flour and spice mixture, and deep-fried to perfection. The result is tender and juicy meat encased in a delightful crunchy skin. Accompanied by sides of sweet corn pancakes, banana fritters, and grilled garlic-butter corn on the cob, this dish is a delightful departure from the steakhouse norm.

Bombe Alaska 4.2/5

When it comes to desserts, Gordon Grill doesn't disappoint. The Bombe Alaska ($20) is a multi-tiered confection that combines a mixture of raspberries, blueberries, strawberries, and mango sweetened with brown sugar, folded into vanilla bean ice cream, and layered between fluffy vanilla sponge cake. The entire creation is then enveloped by a meringue that resembles a snow-capped mountain. As a visual feast and a treat for the taste buds, this dessert is a delightful way to end the meal.

Cherry Jubilee 4.5/5

The Cherry Jubilee ($24) is another show-stopping dessert prepared a la minute in front of diners. Sweet dark pitted cherries are cooked in a pan laced with butter until slightly softened, then flambeed with brandy. The cherries are then paired with a scoop of creamy vanilla ice cream and sprinkled with almond flakes. Simple yet deliciously satisfying, this dessert showcases the natural sweetness of the cherries and creates a delightful contrast of flavours.

Gordon Grill's 60th-anniversary celebration presents an opportunity to indulge in a selection of nostalgic dishes that have stood the test of time. With their commitment to quality ingredients, impeccable cooking techniques, and warm service, Gordon Grill continues to captivate diners with its classic and enduring culinary offerings.

Note: This is an invited tasting.


Gordon Grill
Goodwood Park Hotel
22 Scotts Road
Singapore 228221
Tel: +65 67301744
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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]

Claudine @ Dempsey Hill - Sister Restaurant Of Three-Starred Michelin Restaurant Odette By Chef Julien Royer

With a few foodie friends, we make a reservation at Claudine at Dempsey Hill, the sister restaurant of Odette. It is another concept by Chef Julien Royer. The restaurant, located inside an old chapel building where the former White Rabbit restaurant was, has been transformed into a beautiful French brasserie.

Charred Leeks 4/5

We started with the Charred Leeks ($22). I have never eaten leeks served in 'gribiche' dressing with cornichon and chives. While it looks like a pool of mess, it was a tasty finish that allowed me to appreciate the charred leeks.

Nougat De Foie Gras 4.5/5

My friend, who loves her terrine, insisted on ordering the Nougat De Foie Gras ($38), which was an excellent choice. Best to spread it on the bread to enjoy the creaminess of the goose liver. It even comes with almond, cranberry and apricot to cut that richness.

Herring & Potato Salad 4.2/5

The Herring & Potato Salad ($28) topped with frisee surprised me for its simplicity, yet the various ingredients combine to make it a delicious dish. I adore the pairing of herring and potato, which is a first for me too. Herring can be quite sourish, so the starchy potato kind of balanced it.

Vol-Au-Vent 4/5

The Vol-Au-Vent ($58) looks somewhat like a volcano to me in its form. The towering puff pastry is filled with sweetbread, morel and chicken quenelle. The creamy mushroom jus at the base is like the after-eruption volcano lava that has flowed to the bottom of the volcano.

Chou Farci 4.2/5

It is another eye-opener for me at Claudine in the Chou Farci ($98). It didn't come across me that the French also use cabbage to wrap their food in their cooking. I thought only the Chinese did it. Cutting through the huge cabbage dome reveals luxe fillings of Gascon bacon, foie gras, prune etc. It is a richly flavoured and hearty dish that requires approximately 30 minutes of preparation time.

Claudine Bouillabaisse 4.2/5

The Claudine Bouillabaisse ($198) is probably the most expensive item on the menu. The classic French fish soup with seafood is good for sharing. It consists of deep-sea prawns (carabineros), scallops, john dory fish, razor clams and mussels. The seafood is accompanied by a plate of saffron rouille sauce and croutons to soak up the delicious soup. I enjoyed the dish, but it hurt my wallet.

While I heard mixed reviews of the restaurant, my friends and I enjoyed the food at Claudine. However, the dining experience could be better. Unfortunately, the experience was spoilt by the waiting staff reminding us numerous times throughout the dinner that we had to finish by a specific time for the second seating.


Claudine
Dempsey Hill
39C Harding Road
Singapore 249541
Tel: +65 62652966
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Nearest MRT: Napier (TE Line)

Opening Hours:
Lunch
Wed-Sun: 1145am - 2pm
Dinner
Tue-Sat: 6pm - 9pm
Sun: 6pm - 830pm
(Closed on Mon)

Direction:
Alight at Napier MRT station. Take Exit 2. Walk to Minden Road. Turn left onto Minden Road and walk to the end of Minden Road. Turn right onto Harding Road. Walk down Harding Road. Walk to destination. Journey time about 8 minutes. [Map]

One-Ninety @ Four Seasons Hotel Singapore - A Botanical Inspired Modern Asian Brasserie

One-Ninety at Four seasons Hotel Singapore has finally reopened after its renovation with a refreshed botanical interior. With the transformation, the menu has also been infused with Asian twist on wholesome Provencal cuisine.

Leading the kitchen is Chef Kamarl John previously from Four Seasons London at Ten Trinity Square and Adrift Singapore.

Artisan Sourdough with Seaweed Butter 4/5

Freshly baked daily is the Artisan Sourdough with Seaweed Butter. The flour used for the bread is specially sourced from Hokkaido Japan which is grounded by hand and blended to the restaurant's specification.

Seasonal Seafood Tower 3.5/5

New on the menu is the Seasonal Seafood Tower ($78). The 3-tier tower consists of seafood such as the maine lobster, king crab, mussels, spanner crab, scallops, prawns and tuna. The chef has also specially concocted calamansi aioli and young ginger vinaigrette sauces to go with fresh seafood.
During the promotional period until end of June 2019, you can enjoy 25% off the tower of seafood.

Lobster and Prawn Toast 4.2/5

The Lobster and Prawn Toast with Spicy Tobiko ($8) surprisingly won our hearts with its rich flavour from the lobster and prawn filling, sandwiched in a crispy pillowy toast.

Beef & Caviar, Dijon Emulsion 4/5

The bite size Beef & Caviar, Dijon Emulsion ($18 for 3pc) features wagyu beef tartare seasoned with Dijon emulsion and crowned with Ossetra Prestige caviar.

Avocado Salad 4.2/5

For those looking for a healthier choice, there is the Avocado Salad ($18) with mixed baby cresses and miso dressing. I appreciate the chunky and generous portion of avocado, enliven by the miso dressing. The addition of the roasted Japanese wild rice provided the texture contrast, complementing the whole enjoyment.

Snapper Bouillabaisse 4.2/5

The traditional Provencal fish stew is given an Asian twist in the Snapper Bouillabaisse ($36). The whole snapper fillet comes in a robust seafood based broth, together with clams, mussels, prawns. The used of spicy daikon and lemon grass provided the Asian influence with a hint of citrusy finish.

Iberico Pork Presa 4/5

I was a little surprise when I sighted the pinkish medium rare doneness of the Iberico Pork Presa ($42). Apparently the presa is a specialized muscle within the shoulder, also known as the wagyu of pork. Accordingly to the chef, medium rare is the best way to appreciate the tender, juicy and flavourful cut. This is complemented by the celeriac puree and pineapple chutney spiced with star anise.

Chargrilled Forty Day Aged Rib Chop, MBS 6+, 1.2kg 4.5/5

The highlight for the dinner goes to the Chargrilled Forty Day Aged Rib Chop, MBS 6+, 1.2kg ($188). Cooked to a beautiful pink in the middle with crusty charred edges, the dry aged beef is full of flavour. It also comes with a choice of sides such as Black Truffle Fries, Wok Fried Asian Greens and Wild Mushroom.

If you complete your diner experience with the dessert and cheese buffet for a top up of $28 per person. The cheese selection is not very extensive but you will not want to miss out the delicious local kuehs, cakes and pastries.

In conjunction with its re-opening, One-Ninety is offering 25% off dinner daily, as well as the Seasonal Seafood Tower for both lunch and dinner up to end of June. You can also enjoy free corkage on any alcoholic beverage that you bring along when you dine in a party of 8 or more persons for dinner.

Note: This is an invited tasting.


One-Ninety Restaurant
Four Seasons Hotel Singapore
Ground Floor
190 Orchard Boulevard
Singapore 248646
Tel: +65 68317250
Facebook
Website
Nearest MRT: Orchard MRT (NS Line)

Opening Hours:
Daily: 630am - 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 walking along Orchard Road. Walk to Hilton Hotel. Go to level 2. Follow the passage way to Four Seasons Hotel. Walk to destination. Journey time is about 12 minutes. [Map]