1-ATICO @ ION Orchard - Newest Sky-High Luxe Multi-Concept Housing 3 Different Concepts: FLNT, FIRE & ATICO Lounge

1-ATICO is the latest sky-high luxe multi-concept on level 56 of ION Orchard that houses an Argentinian restaurant FIRE, Japanese-Peruvian influenced sumiyaki bar and grill FLNT and ATICO Lounge, which will be launched at a later date. Located at the top level of ION Orchard, with floor-to-ceil windows around the place, it also offers a spectacular panoramic view over the city.

Mizuame 4.2/5

We started our gastronomy journey at FLNT with a couple of their signature cocktails - Mizuame ($25) and Nuevo Casa ($23). The Mizuame is an easy and fruity drink that consists of cognac, kyoho grape sake, blood orange liqueur, cheery blossom syrup and fresh citrus.

Nuevo Casa 4.2/5

The Nuevo Casa is another easy drink that is a mixture of kumquat, pisco, yuzu sake, cherry blossom syrup, yerba mate orange tea and tonic water.

Ceviche Nikkei 4.2/5

While the cocktails at FLNT are beautiful, what attracts me is the food. Being Singapore's only Nikkei-influenced sumiyaki bar and grill, I look forward in tasting the culinary movement that started in Lima in the 1980s. First up is the Ceviche Nikkei ($25) comprises of seasonal raw fish with leche de tigre, lime, yuzu, roasted hazelnuts, shallots, tomatoes, avocado and white corns. It is best to enjoy together with the taco. The combination of sweet, sour and different textures make the dish a multi-sensory enjoyment.

Foie Gras Taco 4/5

A delightful snack or appetiser is the Foie Gras Taco ($12/pc), in which you get a chunky piece of grilled foie gras resting on a deep-fried taco. It brightens up by the toppings of rocoto yogurt, flying fish roe and kaffir lime.

Gindara Misoyaki 4.5/5

From the grill section of the menu, we tried the Gindara Misoyaki ($28). The highlight is the greenish Aji Verde sauce. It is a vibrant Peruvian green sauce made with mayonnaise, nutty cheese, cilantro, spicy peppers, garlic and lime.

Inka Sushi 4.2/5

For something more filling, you can go for the Inka Sushi ($14), which is similar to a chirashi bowl. It comes with fresh ingredients such as flame-seared salmon, ikura, seaweeds and aji amarillo. Arousing my interests is aji amarillo, a type of yellow pepper that is commonly grown in Peru.

Wood-fried Sourdough 4.2/5

After checking out FLNT, we proceed to FIRE restaurant upstairs for their dishes cooked by various Argentinian fires - Parrilla, Asado, Rescoldo, Caldero, and Chapa. Upon settling down at our table, we are served Wood-fired Sourdough ($10) brushed with wagyu fat paired with yerba mate smoked sea urchin butter. The first item already got me excited for the rest of the menu.

Mud Crab 'Rescoldo' 4.2/5

Served in a scallop shell is the Mud Crab 'Rescoldo' ($36); Rescoldo is an ancient method of ingredients buried and cooked under the embers. Nothing fancy, just allowing the sweetness of the mud crab and Hokkaido scallop to shine through.

Patagonian Red Prawns "Parrilla" 4.2/5

Next, we have the Patagonian Red Prawns "Parrilla" ($28) dressed with northern criollita sauce. Parrilla is an open wood-fire hearth grill with adjustable grates.

Salt-Baked Whole Rainbow Trout 3/5

Guests having the Salt-Baked Whole Rainbow Trout ($52 for 400g/ $70 for 600g) has to be careful. It is quite an unpleasant experience as I need to stop eating a few times to remove the fish meat bones. I also notice my dining companion sitting opposite me doing the same thing.

'Devesa' Argentinian Grain-Fed OP Rib 4.2/5

Plato de Verduras 3.5/5

The night's highlight has to be the 'Devesa' Argentinian Grain-Fed OP Rib ($210 for 1kg). The beautiful piece of beef is grilled to perfection, allowing the natural flavour to shine through. It is paired with red chimichurri sauce made with chopped fresh parsley, oregano, garlic, olive oil, vinegar, and red pepper flakes. You may want to order the Plato de Verduras ($36) to go along with the beef. The platter comprises pickled heirloom carrots and new world potatoes 'Rescoldo', purple Asparagus 'Parilla, wood-fire white corn & corn 'humita', and wood-fired palermo peppers and smoked salt.

Flan 'Adriana' 4/5

Besides the savoury items, there is a selection of desserts such as Flan 'Adriana' ($24), Alfajores & Dulce de Leche Cookies ($3 each), and Choco Torta with Gianduja Sorbet ($22). The Flan 'Adriana surprises with its rich creaminess, complemented by the acidic strawberries and berries.

Alfajores & Dulce de Leche Cookies 3.5/5

Choco Torta, Gianduja Sorbet, Hazelnut 4.2/5

The Choco Torta with Gianduja Sorbet may appear very rich, but surprisingly, I didn't find it. I kept going back for more though I am not a sweet person.

Note: This is an invited tasting


1-ATICO
ION Orchard
2 Orchard Turn
Level 56
Singapore 238801
Nearest MRT: Orchard (NS Line, TE Line)

Opening Hours:
FLNT
Daily: 1130am - 11pm

FIRE
Daily: 12pm - 2pm, 6pm - 11pm

Direction:
1) Alight at Orchard MRT station. Take Exit 4. Walk to destination. Journey time about 3 minutes. [Map]

Tonito @ Jewel Changi Airport - Serving Lesser Known Traditional Latin American Cuisine

Having dined at Tono Cevicheria on a few occasions, I have grown to enjoy the vibrant flavours of Peruvian cuisine. I was excited when it opens a brother restaurant, Tonito at Jewel Changi Airport, bringing the lesser known Latino dishes to Singaporean as well as tourists travelling in and out of Singapore.

Mexican Ceviche 4/5

For appetisers, we started with the Mexican Ceviche ($28) and Ceviche Tonito ($28). The Mexican Ceviche consists of octopus, Japanese baby scallops, crabmeat, pico de gallo, limes, and guacamole. It is best eaten together with the crispy corn tortilla for an explosion of flavours and play of textures.

Ceviche Tonito 4/5

Tasted as good is the Ceviche Tonito ($28) that comprises of Japanese baby scallops, octopus, crabmeat and fried calamari in Smoked Aji Amarillo Tiger's Milk. Compare to the Mexican Ceviche, and I prefer this more as the flavours are sharper with more depth.

Pork Tacos 4/5

Tonito does not focus only on Peruvian food. It also offers a selection of Latin American cuisine  such as the Mexican tacos and quesadillas. For tacos, there are options for fish, beef, chicken and pork. I had the Pork Tacos ($16) which comes with crispy pork belly, sausage, caramelised onion, chipotle mayo aioli with soft corn tortilla.

Beef Quesadillas 4.2/5

The Beef Quesadillas ($16) with crispy thin flour tortilla is another excellent dish on the menu. Marinated beef, coriander aioli and avocado puree are sandwiched in between the crispy shell, bound together by the melted cheddar cheese for a cheesy enjoyment. There are also options for pork and chicken if you don't eat beef. For vegetarian, the corn replaces the protein.

Fish Moqueca 4.2/5

A dish closer to our local palate is the traditional Brazilian Fish Moqueca ($26). The fish stew is prepared with rich coconut milk in a piquant gravy of tomatoes and peppers which has a mild spicy kick. It goes very well with the fragrant garlic rice.

Latino Seafood Rice 4.5/5

My favourite dish for the night goes to the Latino Seafood Rice. The crabmeat rice cooked in white wine, dried chilli sauce and parmesan cheese is delicious and flavourful. Crispy fish, calamari and prawns accompanied the dish. It is a simple yet hearty dish. I probably can eat this every day and not get tired of it.

Tres Leches 4.5/5

Not being a dessert person, I find myself enjoying the Tres Leches ($8) paired with pineapple compote and crispy coconut flakes. The sponge cake soaked in coconut milk is moist and sweet.

Unlike Tono Cevicheria, Tonito offers a more family-friendly, convivial dining atmosphere with hearty and flavourful traditional Latin American cuisine that is lesser known to Singaporean.

Note: This is an invited tasting.


Tonito
Jewel Changi Airport
78 Airport Boulevard
#02-248
Singapore 819666
Tel: +65 69043975
Facebook
Website
Nearest MRT: Changi Airport (EW Line)

Opening Hours:
Daily: 11am - 9pm

Direction:
1) Alight at Changi Airport MRT station. Take Exit A and B. Walk to destination. Journey time about 5 minutes. [Map]

VUE @ OUE Bayfront - Singapore's Newest Rooftop Dining Destination

VUE the newest rooftop dining destination is located on the penthouse of OUE Bayfront on Collyer Quay. It actually takes over the now-defunct ME@OUE. The stunning restaurant overlooks the Marina Bay and the Singapore skyline. The restaurant's menu focuses on the binchotan grill, complemented by a versatile selection of wines. It is also home to Singapore's first rooftop spritz bar.

Oysters with Champagne Mignonette 4.5/5

Our dinner started with the Oysters with Champagne Mignonette. The Speciales Geay Size 2 Oysters are creamy and buttery, with a delicate balance of sweet and briny flavours.

Charcuterie 4.2/5

Always good for sharing is the Charcuterie which comes with daily chef specials. The is accompanied by La Coca Bread, Guindilla Peppers, Home-pickled Cherries and Preserved Apple.

Ceviche 4.5/5

I love Ceviche because each mouth is a firework of flavours. For the version at VUE, you will find halibut, scallop and prawns that are cured in homemade citrus-based spicy tiger's milk emulsion. It is then topped with shallots, pine nuts and sweet corns.

Kumamoto A5 Emperor "Kokuou" Wagyu Sirloin 4/5

The highlight at VUE has to be the Kumamoto A5 Emperor "Kokuou" Wagyu Sirloin. The Kokuou wagyu is known as the pinnacle of Japanese beef. The prized piece of meat is slow-roasted for over 20 hours and served with rice salt flake. What I enjoyed most is the crust on the exterior, sealing the fatty marbling within. Once you put it in your mouth, it literally melted without much effort to chew on it.

Bone Marrow 3.5/5

You can also order some side dishes to go along with the prized meat. Some of the items available on the menu are  Grilled Mushrooms, Grilled Shishito Peppers, Bone Marrow, Marbled Potatoes, Creamed Spinach, Purple Cabbage with Bayonne Ham and Onion Tempura.

Chestnut 3.8/5

For dessert, we had the Chestnut. It is a delicate cocoa nib tuile served on a bed of chocolate mousse. This is accompanied by a scoop of chestnut ice cream and chocolate truffle. The addition of fresh raspberries provides the acidity to balance the richness of the chocolate. Not to forget, the fresh truffle shaving on top for full indulgence. Yes! You get truffle for dessert too!

The restaurant is really very beautiful with a panoramic view of the Marina Bay and Singapore skyline. Food is on the pricey side, but this comes with the view and quality of ingredients used. This will be an ideal destination dining if you want to impress your date or business partners.

Note: This is an invited tasting.


VUE
OUE Bayfront
Level 19
50 Collyer Quay
Singapore 049321
Facebook
Website
Nearest MRT: Raffles Place (EW Line, NS Line)

Opening Hours:
Mon-Fri: 12pm - 230pm, 530pm - 1030pm

Sat-Sun: 12pm - 3pm, 530pm - 1030pm

Direction:
1) Alight at Raffles Place MRT station. Take Exit B. Walk to Clifford Centre. Cut across the building. Go to 2nd floor, take the overhead bridge link across the road. Turn right at the base of the overhead bridge. Walk to destination. Journey time about 8 minutes. [Map]

Izy Fook (一起福) @ Club Street - Izy-ly A Match In Paradise

Izy Dining & Bar at Club Street has been renamed as Izy Fook (一起福) with its new collaboration with Roast Paradise, bringing their famed char siu and roasted pork to the new izakaya centric menu.

White Bait 3.5/5

We started our dinner with some snack and small plates. The White Bait ($8) with XO chilli dip is an addictive snack that goes well with the drinks.

Amber Jack Ceviche 4.2/5

You will get a burst of flavours from the fresh Amber Jack Ceviche ($18) in a spicy kampong dressing and calamansi.

Karaage 4.5/5

I wasn't expecting much for the Karaage ($12 for 3pc), but this has to be one of the best I have eaten. It is plump, juicy and crispy on the exterior.

Cereal Soft Shell Prawns 4.8/5

A must-order is the Cereal Soft Shell Prawns ($24 for 4pc). I can smell the aroma from the cereal and curry leaf from a mile away. This is complemented by the chilli aioli dressing. The huge prawn is succulent and so crispy that you can eat it together with the shell.

Steamed Clams in Dashi 4.5/5

Still on seafood is the Steamed Clams in Dashi ($34 Large). Plump, sweet and juicy were the clams, perked up by the flavoursome dashi broth.

Char Siu 4.5/5, Roasted Pork 4.2/5

Of course, the highlight on the menu is Roast Paradise's Char Siu ($40 Large) and Roasted Pork ($40 Large). I have heard so many good words about their char siu and roasted pork. Hence I am really looking forward to trying it. The char siu is not overly sweet and has the right amount of fat and lean ratio. The roasted pork, on the other hand, is fat, juicy and crispy on the skin.

Wagyu 2GR Oyster Blade 4.5/5

izy didn't make it for roast paradise either, it has its own triumph card in the Wagyu 2GR Oyster Blade ($135 per 500g). Cooked to perfection, there is no need for any seasoning or sauce. The beautiful pink cuts were flavourful on its own and tender in texture.

Superior Prawn Mee Pok 4.8/5

A luxurious take of the local mee pok is the Superior Prawn Mee Pok ($19). It comes with ingredients such as tiger prawn, pork, lap cheung, sakura ebi and egg. What I really enjoy is not the luxe ingredients but the robust broth that holds the bowl together, complementing the al dente noodle.

Wagyu Truffle Don 3/5

The Wagyu Truffle Don ($58 Large) may smell good with the shaved truffle crowning the nanatsuboshi rice bowl, but it paled in comparison to the other dishes. It is mediocre with the cut of wagyu beef used.

Spices Chocolate 3.5/5, Houjicha Catalana 3.5/5

Wrapping up the dinner, we have the Spices Chocolate ($10) and Houjicha Catalana ($19). They are decent dessert, but I probably will skip these and all more of the savouries which really impressed me. Izy Fook is definitely one of those places that I will be going back again.

Note: This is an invited tasting.


Izy Fook (一起福) 
27 Club Street
Singapore 069413
Tel: +65 96780027
Facebook
Website
Nearest MRT: Chinatown (DT Line, NE Line), Telok Ayer (DT Line)

Opening Hours:
Mon-Fri: 12pm - 2pm, 5pm - 10pm
Sat: 12pm  - 2pm, 5pm - 12midnight
(Closed on Sun)

Direction:
1) Alight at Telok Ayer MRT station. Take Exit A. Turn left and walk down Cross Street. Turn left onto Club Street. Walk to destination. Journey time about 3 minutes. [Map]

1) Alight at Chinatown MRT station. Take Exit F. Walk to the junction of Cross Street and South Bridge Street. Continue down Cross Street. Turn right onto Club Street. Walk to destination. Journey time about 5 minutes. [Map]

El Mero Mero @ Chijmes - The Go-To-Place For Mexican Gastronomy

El Mero Mero at Chijmes has reopened after undergoing refurbishment. With the re-opening, it has also refreshed the menu. The new menu showcases the traditional flavour combinations, as well as demonstrating the current Mexican culinary trends.

Guacamole 4/5

The Guacamole ($12/$18) is made a la minute. The smashed avocados are paired with diced tomatoes, banana shallots, serrano chilli pepper and coriander. Mixed them all up and have it together with the charred tostadas, for that extra texture to appreciate the guacamole.

Corn Sampler 4.5/5

The Corn Sampler ($15) comes with char-grilled organic baby corns, smoked huitlacoche donuts and chilli mayo. This is my first time to come across Huitlacoche. It is a type of fungus that grows on organic corn, also known as corn mushroom. It is made into a mix with egg, flour and milk, and shaped into a dough. Deep-fried upon order. This goes so well with the chilli mayo dipping sauce.

Hamachi and Coconut Ceviche 4.5/5

I am a fan of ceviche for its firework of flavours, and the Hamachi and Coconut Ceviche ($21) here did not disappoint. The fresh sashimi-grade hamachi is cut into cubes and marinated in aguachile, and then tossed in lime juice, hibiscus flower milk and avocado puree. What you get is a clean tasting dish with the chemistry of sweetness, spiciness and tanginess, igniting beautiful combustion of flavours.

Tostadas De Atun 4/5

The Tostadas De Atun ($17) comes with tuna tartar, avocado puree, chipotle mayo, matchstick tempura banana shallots on a crispy corn tortilla. There are a lot of textures at play, which is a delightful joy to eat.

Avocado Taco 3.5/5

What is Mexican food without tacos, right? Hence we also tried a couple of the tacos on the menu. We started with the Avocado Taco ($11). Nothing fancy, just freshly sliced and smashed avocado on a soft burnt corn tortilla, sprinkled with some smoked sea salt. Maybe I am too used to Tex Mex cuisine for its rich flavours, I find this a bit plain for my liking.

Carnitas Taco 4/5

The Carnitas Taco ($13) comes with caramelised pork neck and belly, paired with homemade pineapple sauce, pickled shallots, and purple cabbage on a soft corn tortilla. Compare to the avocado taco, the flavours are more vibrant. However, I find the pork a bit too thinly sliced for me to fully enjoy it.

Baja Fish 4.2/5

Among the three tacos, my favourite is the Baja Fish Taco ($14). The wheat tortilla is wrapped with tempura toothfish paired with pico de gallo and pickled shallots and chipotle mayo. The toothfish gives the taco a satisfying substantial bite complemented by the chipotle mayo, while the pickled shallots provided the needed acidity to bring everything together.

Tortilla Soup 4.2/5

The Tortilla Soup ($14) is a classic Mexican dish whereby household will use leftover tortillas to make this soup instead of throwing them away. Over at El Mero Mero, to re-interpret the dish, fresh tortillas are dehydrated and flamed. It is then blended with roasted tomatoes, garlic, onion and guajillo chilli pepper. Lastly, it is served with deep-fried tortilla strips and diced avocado and garnished with crema. It is a very hearty and comforting pot of soup.

Gordita 4.2/5

The Gordita ($28) is another homely and comforting dish that I enjoyed, with a generous serving of butter sauteed heirloom vegetables. The gordita reminds me of the local alkaline dumpling brightened by the salsa roja.

El Mero Mero Fajita 4.2/5

The El Mero Mero Fajita ($38) uses the oyster blade cut of the beef. It is cooked beautifully to a delightful tender and dressed in a lovely poblano shishito crema, served with flour tortillas on the side. I actually prefer to have the beef like a taco together with the delicious sauce.

Tequila Pecan Pie 3/5

For dessert, we started with the Tequila Pecan ($14) served with a scoop of cinnamon ice cream. Personally, I find the pie too sweet for my liking. I took a bite and stop there.

Red Velvet Churros 3.5/5

I am not a fan of churros, but it turned out I really enjoy the Red Velvet Churros ($14). Deep-fried, coated in sugar and cinnamon powder, the churros are slightly crisp on the exterior and soft inside.

Braised Pineapple 4.2/5

The Braised Pineapple ($14) is the simplest of all the desserts, turned out to be my favourite. The pineapple has been caramelised in cane sugar before being grilled in the Josper oven. The result is a delectable char on the edges on top of its sweetness.

After tasting the food at El Mero Mero, it gives a deeper insight into Mexican cuisine. Not only that, food evolves with time and this is reflected in the menu too, showing current culinary trends and the dynamic Mexican foodscape as it is now.

Note: This is an invited tasting.


[CLOSED]
El Mero Mero
Chijimes
30 Victoria Street
#01-20
Singapore 187996
Tel: +65 97228171
Facebook
Website
Nearest MRT: Bras Basah (CC Line), City Hall (EW Line, NS Line)

Opening Hours:
Sun-Thu: 5pm - 11pm
Fri-Sat: 5pm - 1130pm

Direction:
1) Alight at City Hall MRT station. Take Exit A. Cut across Raffles City Shopping Centre to Bras Basah Road. At the junction of Bras Basah Road and North Bridge Road, cross the road to Chijmes. Journey time about 5 minutes. [Map]

2) Alight at Bras Basah MRT station. Take Exit A. Walk southwards towards Victoria Road. At the junction of Bras Basah Road and Victoria Road, cross the junction to Chijmes. Journey time about 5 minutes. [Map]