Showing posts with label Burnt Cheese Cake. Show all posts
Showing posts with label Burnt Cheese Cake. Show all posts

Tuesday, February 27, 2024

Revolver @ Tras Street - A New Private Experience Room Concept



Revolver, a popular restaurant in Tras Street, has elevated its dining experience by unveiling its Private Experience Room on the second floor. This expansive haven features a well-operational bar, a meticulously curated wine cabinet, a cutting-edge sound system, a communal dining table, and sumptuous loungers, creating an intimate space for up to 14 diners. Introducing a novel concept, The Spread ($329++ per pax) is an exclusive menu meticulously crafted solely for this distinguished venue.

Prawn Balchao Monaka 4/5

Burrata Tokri Chaat 4/5

Rock Oysters 4/5

Our dinner began with a trio of exquisite snacks. With their briny essence, the Rock Oysters were paired with a smokey chipotle chutney, yuzu juice, and moilee espuma, creating a sea-inspired overture. The Burrata Tokri Chaat, nestled in a delicate tart shell, featured layers of soft cheese, sun-dried tomatoes, chimichurri, and caviar, a harmonious medley of flavours. Completing the trio, the Prawn Balchao Monaka, a Goan-inspired delight, balanced the sweetness of prawns with a spicy and sour paste.

Japanese Hamachi, Pickled Daikon "Pani Puri" 4.2/5

Next, we savoured the Japanese Hamachi with Pickled Daikon for the small plates, offering a Pani Puri-inspired twist. The Hamachi, known for its fresh and clean taste, was a canvas for the diverse array of flavours that followed. Each bite revealed a nuanced symphony – the buttery richness of the fish, the tangy notes from the pickled daikon, and the zesty finish that lingered, inviting another bite.

Delhi Paneer, Winter Spinach, Shishito Pepper 4.2/5

The Delhi Paner tandoor-baked to perfection, masterfully marries the robust flavours of tandoori cooking with the lush creaminess of paneer, all harmonised by a Winter Spinach mash and the gentle heat of Shishito Pepper. The inclusion of Shishito Pepper is a stroke of genius, adding a mild heat that builds gradually, enhancing the overall experience without overpowering the other elements. It's a subtle heat that complements rather than competes, allowing the tandoori essence to shine.

Japanese King Crab, Gunpowder 4.2/5

The Grilled Japanese King Crab is the epitome of seafood opulence. The crab's natural sweetness was accentuated by the aromatic embrace of gunpowder spices, creating a symphony of flavours. Perfectly grilled to preserve tenderness, each bite was a revelation, marrying smokiness with the delicate richness of the crab.

Whole French Turbot, Spiced Dust 3.8/5

Anticipation hung in the air as the Whole French Turbot made its grand entrance, shrouded in the alluring aroma of spiced dust. The olfactory prelude promised a sensory extravaganza, yet the tasting experience fell short of the aromatic build-up. Although the fish exhibited exemplary texture — firm and moist — the expected infusion of spiced nuances remained elusive. Regrettably, the flavours of the fish appeared somewhat muted, lacking the aromatic depth anticipated from the tantalising spiced dust.

Mayura Station Tomahawk, ABC Sauces 4.5/5


The pièce de résistance of the evening was undeniably the Mayura Station Tomahawk, grilled to a perfect medium rare. With its intricate marbling, this pinnacle of wagyu excellence bestowed upon each bite a heavenly tenderness and a lavish, buttery flavour that lingered on the palate, marking it as the undisputed star of the night.

Comte Kulchette, Black Perigord Truffles 5/5

Stealing the limelight, the star was undeniably the Comte Kulchette, adorned with the richness of Black Perigord Truffles. The flatbread, baked to perfection in the tandoor, cradled a harmonious medley of flavours. Stuffed with comte cheese, truffle puree, stracciatella, mushroom confit, and a generous shaving of Black Perigord truffles, it delivered an exquisite interplay of textures and flavours that was nothing short of extraordinary — a symphony for the taste buds, creating an indulgence that transcended the ordinary.

Japanese Mush Melon Chaat 4.5/5

Grilled Orange 4/5

In a grand finale of sweet delights, the dinner reached its zenith with the entrance of the dessert maestro — the sweet Japanese Musk Melon adorned with the tantalising essence of Chaat masala and a surprising twist of Grilled Orange. Delving into the orange, its meticulously grilled skin presented a novel gustatory experience, revealing an extraordinary way to relish citrus.

Saffron Cheesecake 4.8/5

The dinner at Revolver culminated in an extraordinary encore — the Saffron Cheesecake. The cheesecake redefined indulgence, boasting a molten, lusciously cheesy body that was nothing short of divine. The enchanting infusion of saffron added a regal touch, elevating the dessert to unprecedented heights. The cheesecake's crowning glory, a delightful biscuity base, provided the perfect foundation for the best cheesecake ever eaten.

Sea Buckthorn Marshmallow 3/5

The soft and pillowy Sea Buckthorn Marshmallow, a canvas of sweetness, was transformed into a sublime dessert by adding sea buckthorn. It imparted a delightful tartness, orchestrating a harmonious dance with the inherent sweetness of the marshmallow.

Note: This is an invited tasting.

56A Tras Street
Singapore 078995
Tel: +65 62232812/ 96685119
Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:
Tue-Sat: 1030am - 4pm, 5pm to 11pm
(Closed on Mon)

1) Alight at Tanjong Pagar MRT station. Take Exit A. Walk to Tras Street. Turn right on Tras Street. Walk to destination. Journey time about 5 minutes. [Map]

Thursday, October 19, 2023

Mosella @ Pan Pacific Orchard - New Chic Restaurant at Pan Pacific Orchard Hotel

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Nestled on the second floor of Pan Pacific Orchard in the heart of Orchard Road, Mosella is a culinary haven offering a fusion of Mediterranean and Peruvian-inspired cuisine. The restaurant boasts an enchanting setting perched over a waterfall and surrounded by lush foliage, providing a unique dining experience. Helmed by Executive Chef Pedro Samper, a San Sebastian native, the menu features a wide range of delectable dishes, from fresh ceviches to expertly prepared premium cuts grilled over a charcoal fire. Guests can choose from an à la carte menu or enjoy three-course set lunches and dinners, regularly updated to keep the experience fresh for returning patrons.

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Salmon Tataki Tiradito 4.2/5

The Salmon Tataki Tiradito ($32) is a stunning dish that balances delicate and bold flavours. It features thinly sliced seared salmon, elevated by a vibrant mango salsa and burnt orange, which brings a sweet and citrusy touch to the plate. The dish is adorned with ikura, which offers bursts of briny and salty pops and finished with tahini, a creamy and nutty sauce that ties all the elements together.

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Hamachi Tiradito 4/5

The Hamachi Tiradito ($36) combines fresh, thinly sliced Hamachi with a Mandarin Ponzu sauce that offers a zesty and slightly sweet contrast. The addition of truffle adds an earthy and luxurious note, while delicate garlic chips provide texture and a subtle savoury flavour. This dish represents a sophisticated blend of flavours and textures, showcasing Mosella's culinary creativity and commitment to using premium ingredients.

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Gambas Al Ajillo 3.8/5

The Gambas Al Ajillo ($40) at Mosella is a classic Spanish dish featuring tender king prawns cooked to perfection in a fragrant garlic oil infused with a touch of chilli, adding pleasant heat to the dish. The use of garlic oil infuses the prawns with a rich and aromatic garlic flavour, enhancing the overall taste profile.

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Black Cod 4.2/5

The Black Cod ($62) features a luxurious and buttery fish known for its fork-tender texture. It was expertly prepared to perfection, ensuring it practically melts in your mouth. The dish includes fresh green peas for a touch of sweetness, celeriac for an earthy note, and a zesty salsa verde that adds a vibrant note. The asparagus provides a crisp and fresh element to the plate.

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Beef Tenderloin 4.2/5

The Beef Tenderloin ($48) is presented distinctively - served on two metal skewers. The beef is expertly roasted with a blend of aromatic spices, enhancing its flavour and tenderness. Accompanied by chilli oil and Anticucho sauce, a Peruvian-style marinade known for its bold and savoury character, the dish offers a harmonious balance of savoury and spicy flavours. The creamy potato puree adds a comforting element to the ensemble, complementing the beef's richness and spices. This dish is rich, flavourful, and a must-try for those seeking a satisfying and indulgent dining experience.

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Japanese Sweet Corn 3.8/5

The Japanese Sweet Corn ($12) is a unique fusion of Japanese and Peruvian flavours. It features tender Japanese sweet corn generously drizzled with tangy lime miso butter for creaminess. The Aji Panca adds smokiness and mild heat, while togarashi provides a gentle kick of spiciness and a hint of umami. The dish offers a harmonious balance of sweet, tangy, smoky, and spicy flavours, showcasing the restaurant's culinary creativity and expertise.

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Cacao 4/5

The Cacao ($22) is an interactive and delightful sweet treat. It features a Manjari chocolate tart with a rich cocoa filling encased in delicate pastry. The unique presentation lets you crack open the top part of the tart with a spoon, revealing a creamy hazelnut and caramel filling. This dessert offers a symphony of flavours, from deep chocolate to nuttiness and buttery sweetness, providing a memorable and indulgent way to end your meal at the restaurant.

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Tarta de Queso 4.5/5

The Tarta de Ques ($24) features a creamy Burnt Basque Cheesecake, accompanied by apple for a fruity and slightly tart note, finished with a scoop of vanilla ice cream for sweetness. The combination of warm cheesecake and cold ice cream offers a delightful temperature contrast, providing a satisfying and memorable conclusion to our dining experience.

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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.

Pan Pacific Orchard
10 Claymore Road
Singapore 229540
Tel: +65 6991 6875
Nearest MRT: Orchard (NS Line)

Opening Hours:
Breakfast (Daily): 630am - 1030am
Lunch (Daily): 12pm - 230pm
Dinner (Mon-Thu): 6pm - 10pm
Dinner (Fri-Sat, PH): 6pm - 1030pm

1) Alight at Orchard MRT station. Take Exit 4. Walk towards Wheellock Place via ION. Exit Wheellock Place and turn left towards Liat Tower. Cross the road at the traffic light junction and turn left towards Royal Thai Embassy. Walk to Palais Renaissance which is right after Royal Thai Embassy. Cut through Palais Renaissance to the other side of the building. Pan Pacific Orchard is opposite the building. Journey time about 10 minutes. [Map]

Saturday, January 1, 2022

Baker X @ Orchard Central - A Platform For Budding Home-baking Entrepreneurs To Experience A Full-fledged Retail Business


Baker X is a new baking studio and cafe at Orchard Central mall by Far East Organization in Orchard Road. Baker X is unlike any other cafe. It features a line-up of home-based bakers who will take up two to six weeks of residency. It aims to support bakers who wish to explore opening their own full-fledged outlets. Besides savouring the delicious bakes by the different resident home bakers, customers can also have a cup of aromatic coffee by Foreword Coffee Roasters to go with the bakes.


Kicking off the project, the baking studio and cafe welcome White's Bakery as the first resident baker, operating from 20 December 2021 to 9 January 2022. Customers can look forward to having a taste of their signature creamy Basque Cheesecake (large slice from $10 / 6-inch 1kg whole cake from $38) and Korean Fat Macarons (any 6 for $30).




The basque cheesecakes by White's Bakery are rich in flavour yet light in sweetness. There are seven flavours - Original, Matcha, Hojicha, Earl Grey, Taro, Lotus Biscoff Cookie Butter. and Cookies & Cream. We tried a couple of them. The Hojicha is packed with intensive, and the Taro is a unique take of the traditional orh nee. However, my personal favourite is the Cookies & Cream, which is well balanced.



As for the Korean Fat Macarons, they come in a delicate crispy shell. We had the Pistachio, Taro and Cheese. My favourite is the cheese Korean fat macarons as I prefer savoury over sweet. During this festive season, the Korean fat macarons are available in special Christmas flavours, including Peppermint Mocha, Toffee Nut, and Hot Chocolate, inspired by the ever-popular festive drinks created by a famous coffee chain.



Complementing the different bakes from the various resident home bakers are coffee from Foreword Coffee Roasters. This social enterprise aims to provide an inclusive work environment for neurodiverse individuals.


The unique concept allows budding home-baking entrepreneurs a chance to run their operations at a physical outlet at no cost and to scale their production. On the other hand, Far East Organization aims to encourage the entry of new brands to the mall by providing customers with more choices, promoting greater diversity, and enhancing Singapore's retail ecosystem.

Baker X
Orchard Central
181 Orchard Road
Singapore 238896
Tel: +65 62381051
Nearest MRT: Somerset (NS Line)

Opening Hours:
Daily: 11am - 10pm

1) Alight at Somerset MRT station. Take Exit C. Walk to destination. Journey time about 3 minutes. [Map].

Sunday, October 3, 2021

Thirty Six Brewlab & Smokehouse @ Club Street - A Celebration Of Craftsmanship in All Forms: Food, Art, Music And Beer


Thirty Six Brewlab & Smokehouse at Club Street features a 120-seat restaurant, a state-of-art on-site 500-litre microbrewery, and 23 taps pouring a selection of the finest craft beer. The menu here is centred around open-flame grilling on a custom-built brick hearth.


Fresh on draught are Lion Brewery Co’s flagship and seasonal brews, rotating guest brews from other local and international craft breweries, and a constantly changing lineup of beers brewed right on site at the microbrewery. Some of the beer highlights include Thirty Six Brewlab Lah-ger (craft beer4,8%), Lion Brewery Co Straits Pale Ale (pale ale 4.5%), Lion Brewery Co Kaiser Kolsch (pale ale 4.5%), Thirty Six Brewlab Olg Greg (session IPA 4.5%), Lion Brewery Co Island Lager (lager 4.5%), Thrity Six Brewlab Something Something (india pale ale 5.7%) and Thirty Six Brewlab Raspberry Beer-et (berliner weisse 4.6%).

Crispy Popcorn Chicken 4.2/5

The Crispy Popcorn Chicken ($9) is marinated in cider for a day and soaked in buttermilk for another day. Finally, it is sprinkled with chilli powder and togarashi for an addictive finishing — an ideal snack dish to go with a few glasses of beer.

Scotch Egg 3.5/5

The Scotch Egg ($10) here is slightly different with the use of impossible meat, coat in breadcrumbs and deep-fried. It is paired with housemade sriracha mayo sauce made with mayonnaise, lime juice and sriracha.

Grilled Black Tiger Prawns 4.5/5

Simply seasoned with sea salt and grilled over open flame is the Grilled Black Tiger Prawns ($20). Nothing fancy but just pure enjoyment of the fresh seafood with smokey aroma.

Spicy Pork Belly Satay 4.5/5

One of my favourite dishes is the Spicy Pork Belly Satay ($16), marinated in sambal manis. The rich flavour profile complements the tender pork belly excellently. In addition, the archar is a welcoming side to freshen up the palate.

Flat Bread 4/5

The Flat Bread ($14) is made from pizza dough using low in gluten flour. It is best enjoyed with the smoked baba ghanoush.

Wood-fried Cauliflower 3.5/5

Do you like your vegetable grilled? If you are, you may enjoy the Wood-fired Cauliflower ($25) rubbed with turmeric, ginger and black peppercorn. The cauliflower is first steamed before being grilled. The acidity from the dressing lifted the enjoyment of its crunchy texture.

Charred Romaine Lettuce 3/5

Another grilled vegetable on the menu is the Charred Romaine Lettuce ($9). The heart of the romaine lettuce is seasoned with oil, salt and pepper before being charred on an open flame. The smoked vinaigrette elevates the crunchy and refreshing romaine lettuce.

Mixed Cabbage Slaw 4.2/5

The addition of fresh green apple sticks in the Mixed Cabbage Slaw ($7) gives it an additional textural enjoyment on top of the sliced white and red cabbage, dressed in mayonnaise and plain Greek yoghurt. Definitely, one of the better slaws I have eaten.

Pork Chop 4.2/5

The huge Pork Chop ($36 for 300g) is grilled to a beautiful tender complement by the green parsley and caper sauce. It is paired with spiced pork crackling.

Sticky BBQ Pork Ribs 4.8/5

The finger-licking good is the Sticky BBQ Pork Ribs ($28 half rack/ $52 full rack). The fall of the bone pork rib is glazed with a sauce made from kicap manis, chipotle sauce and rice vinegar. Squeeze the lime over the pork rib to get a balance to the savoury burnt flavour of the tender meat.

Burnt Cheesecake 4/5

Given a local twist is the Burnt Cheesecake ($13) infused with Pandan flavour. It is served with raspberries and housemade coconut meringue.

With fresh beer and good food, Thirty Six Brewlab & Smokehouse is worth checking out. Hidden away at Mohd Ali Lane, off the main Club Street, it felt like I had walked into a restaurant in a foreign country.

Note: This is an invited tasting.

Thirty Six Brewlab & Smokehouse
36 Club Street
Singapore 069469
Tel: +65 62390350
Nearest MRT: Telok Ayer (DT Line), Chinatown (DT Line, NE Line)

Opening Hours:
Mon-Fri: 12pm - 1030pm
Sat-Sun: 10am - 1030pm

1) Alight at Telok Ayer MRT station. Take Exit A. Walk down Cross Street to Club Street. Turn left onto onto Club Street. Walk to Mohd Ali Lane. Turn right onto Mohd Ali Lane. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Chinatown MRT station. Take Exit A. Walk straight down Pagoda Street to South Bridge Road. Cross the road. Walk to Mohd Ali Lane. Walk to destination. Journey time about 5 minutes. [Map]