La Dame de Pic @ Raffles Hotel Singapore - Re-opens After The Circuit Breaker With A New Summer Menu

I have the pleasure of dining at La Dame de Pic by Chef Anne-Sophie Pic when it first opened at Raffles Hotel Singapore. Unfortunately with the COVID-19 pandemic and the circuit breaker measure taken by the government, the restaurant was temporarily closed for dining. Great news for diners looking forward to dining in one of the world's top female chefs' restaurant, having a total of seven Michelin stars under her belt, you will be glad to know that La Dame de Pic has reopened!

Before commencing on our dinner, we receive a number of amuse bouche to kick start our dinner. We have the Olive-green Chocolate Truffle infused with yuzu. You get an explosion of flavour when you bite into it.

Then there is the Marshmellow coated with Peanut which tastes like our local muah chee. There is also the Honeycomb Cracker with a delightfully crispy texture.

Last but not least, the Corn Taco and Milk Yoghurt to round up the amuse bouche surprises. We already have 5 dishes before starting on the courses.

I have to warn that you need to control yourself in eating too much of the freshly baked bread. It is so good that my dining companions had 3 servings. You probably do not want to get yourself full before even starting on the courses.

Tomato Myriad

Starting the 5-course meal is the refreshing Tomato Myriad paired with a scoop of burrata ice cream. The sweetness of the colourful tomatoes is lifted with the tomato consomme lightly infused with elderflower, tasting of summer with each bite of the sweet and tangy fruit.

Berlingots 4.5/5

An iconic dish in every Anne-Sophie Pic restaurant is the Berlingots which incorporates local elements. In Singapore, the restaurant has infused the broth with the herb of grace, a local ingredient used in Chinese medicine and cooking. The flavour of the pasta parcel also changes with seasons. In my previous visit, I had green Matcha pasta parcel filled with French cheese fondue. This time it is beet pasta parcel filled with French cheese fondue.

Turbot from Brittany 4/5

Next is the Fish dish - Turbot from Brittany. The fish is cooked elegantly with a delicate, lightly sweet flavour. Simple but yet will get you craving for more.

The Pigeon from Bresse 4.2/5

Saga Wagyu Beef 4.2/5

For the mains, the diner can choose between the Saga Wagyu Beef and The Pigeon. As I have already tried the Saga Wagyu Beef in my earlier visit, I decided to go for The Pigeon. The bird was beautifully roasted on its chest, complemented by the lightly smoked broth infused with Madagascan vanilla, roasted barley, Phu Quoc pepper and kumquat.

Brie de Meaux Cheese with Vanilla 4/5

The Brie de Meaux Cheese with Vanilla is a pre-dessert which is like have a bowl of cheese soup with a thin cracker film.

White Mille-feuille

For dessert, diners have 3 choices. If you are dining here for the first, I would highly recommend you to go for the White Mille-feuille. This is another iconic dish that they have kept it in their new menu.

Alpaco Chocolate

Gariguette Strawberry

The other 2 desserts on the menu are the Alpaco Chocolate and Gariguette Strawberry. They are the new dessert creations for the new summer menu. I had the Alpaco Chocolate which comes with Hojicha and cubeb pepper light mousse paired with beeswax honey ice cream. It is rich but yet not heavy to wrap up the dinner.

Last but at least the whole dinner experience is wrapped up with the Petite Four. The menu I had is the 5-course Experience Menu at $238 per pax with an additional $158 for wine and sake pairing. I realised the restaurant has increased its price since my visit last year. Maybe it has to do with the increased ingredients' price due to the significant reduction in overseas freight flights in the aviation market.

Note: this is an invited tasting.


La Dame de Pic
Raffles Hotel Singapore
1 Beach Road
Singapore 189673
Tel: +65 63371886
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Website
Nearest MRT: City Hall (EW Line, NS Line), Esplanade (CC Line)

Opening Hours:
Tue-Sat: 12pm - 2pm, 7pm - 930pm
(Closed on Sun and Mon)

Direction:
1) Alight at Esplanade MRT station. Take Exit F. Walk to the junction of Beach Road and Bras Basah Road. Cross the road. Walk to destination. Journey time is about 3 minutes. [Map]

2) 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]

Monte Risaia @ Duxton - A Contemporary Italian-Japanese Omakase Experience

Monte Risaia at Duxton is a contemporary Italian-Japanese Omakase restaurant managed by the Marusaya group. The man behind helming the restaurant is Chef Taizo Yamada, who specialises in creating Japanese inspired Italian cuisine using premium and seasonal ingredients from Japan. Monte Risaia started as a dinner only restaurant initially, and is now open for lunch as well.

 
Lunch fare at Monte Risaia is a simpler version of its dinner omakase, offering lunch menus which includes Signature Omakase Course ($79), Omakase Pasta Course ($39) and Omakase Carne Course ($49). I had the Signature Omakase Course which serves up 2 Antipasti, 1 Pasta, 1 Meat and a Dessert.

Antipasti 4.5/5

We started off with Prawn, Tuna and Scallop in Frutti di Mare Sauce topped with Ikura. I was quite impressed by what this spoonful of ingredients had managed to deliver. The combination of the various seafood resulted in a very meaty mouth-filling texture. The intensity of the sweet and tart Frutti di Mare Sauce did a good job in tying the various ingredients together, and I love how the Ikura lent burst of saltiness to every bite, which brought out the sweetness of the seafood. Served chilled, there was no better way to kick start a meal. 

Antipasti 4.2/5

Our second antipasti was a hot favourite among the regulars - Uni Chawanmushi (Silky Egg Custard topped with Sea Urchin). It wasn't just the case of topping a regular chawanmushi with uni, but the egg custard itself was enriched with uni, adding an extra oomph factor. 

Pasta 4/5

For the Pasta dish, we had Tagliatelle with Shiso Leaf. Layered with crab and clam dashi, the bright and punchy tomato based sauce had an added dimension of flavour in the background. Its richness is punctuated with herbaceous notes of the aromatic shiso leaf, and I also appreciate the use of a more intense olive oil that laced the pasta with a tinge of pepperiness.

 

Meat 3.5/5 

For Carne (Meat) course, we were being served with Iberico Pork and Maple Duck Dolce. The Maple Duck was juicy and plump in blushing pink, while I reckoned the pork needed a to be in the heat for a while more to render off its fats to release its flavours.

 

Dessert 3.5/5 

The sweet ending to our meal was Chocolate Cake with Caramel Ice Cream with raspberry sauce and cream and accompanied with diced mango. I love that the caramel had been pushed to the edge to attain a slight bitterness, hence the caramel ice cream was a taste of an inviting bitter-sweetness. The presence of the raspberry sauce helped to achieve a sweet tart balance.

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. 


Monte Risaia
59 Duxton Rd
Singapore 089523
Tel:+ 65 69700067

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Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:
Mon-Sat: 12pm – 230pm, 5pm - 1030pm
(Closed on Sun)

Direction:
1) Alight at Tanjong Pagar MRT station. Take Exit A. Walk to Orchid Hotel. Walk to Tanjong Pagar Road, cross the road. Walk to Craig Road. Turn left onto Craig Road. Walk down Craig Road. Turn right onto Duxton Road. Walk to destination. Journey time about 8 minutes. [Map]

Zafferano @ Ocean Financial Centre - Elevating The Italian Dining Experience

It has been a year since I last visited Zafferano at Ocean Financial Centre. During the year, the restaurant has welcomed new Head Chef, Andrea De Paola. Previously from ilLido Group, Chef Andrea incorporates innovative flavours and modern techniques to time-honoured classics, bring finesse to the plate.

Our dinner started with some amuse-bouche. The delicate bite-size snacks gave me a glimpse of the chef's culinary philosophy, balancing complex flavours in an elegant touch.

Scampi 4.8/5

I was impressed with what Chef Andrea is bringing to Zafferano right from the start of the first dish, the Scampi ($32++). The plating is more elegant and refines now. The langoustine is simply char-grilled with extra virgin olive oil till medium rare, and given a coat of sesame. Complementing the natural sweetness of the crustacean's flesh is the white miso and mirin sauce. The result is a plate of complex flavours but coming harmoniously together.

Carciofo 3.8/5

Next, I tried the Carciofo ($28++). The artichoke is poached and grilled over almond wood. Hence the tender texture with a hint of smokiness. This is paired with Caciocavallo cheese foam that has a smoky flavour, with a smoked Yamanashi egg yolk in the middle. I am not a big fan of artichoke, but I love the caciocavallo cheese foam, and I think it can go well with a lot of ingredients too.

Spaghetti 4.2/5

The Spaghetti ($30++ starter/ $42++ main) is Chef Andrea's interpretation of traditional spaghetti with bottarga, replacing the cured fish roe with razor clams and Oscietra caviar. It is a unique combination that I have not tried before. What blew me away is the sauce that brings the whole dish together, for a slurping good time.

Branzino 4.5/5

The dishes so far showcase how Chef Andrea combines different flavours to elevate the main ingredient. On the contrary, the Branzino ($48++) is bare naked to highlight the freshness of the seabass sourced from an open farm in the Mediterranean Sea off the Sardinian coast. The seabass fillet is lightly seasoned with just salt, and extra virgin oil finished in the oven and brushed with tarragon salmoriglio before serving. It is paired with young zucchini, spring herbs salad and zucchini cream on the side. Nothing fancy, just straight forward appreciation of the beautiful seabass.

Manzo 4.5/5

Besides the a la carte menu, Chef Andrea has also put together a 4-course Chef menu ($118++) and 5-course Chef menu ($148++). From the chef menu, I had the beef striploin grilled in the charcoal oven, paired with blue foot mushrooms which is a classic Italian combination. The Sanchoku wagyu striploin was cooked beautifully, locking in all the lovely jus with crispy chars at the edge.

Cioccolato 4.5/5

Also, from the Chef menu, I had the Cioccolato to wrap up dinner. It is a vegan dessert that comprises variations of chocolate forms. You may think this is going to be a very rich and heavy dessert, but it turns out otherwise. It is light, well-balanced harmony of flavours and textures.

I am glad that I have the opportunity to try Chef Andrea's food. With the new chef on board, I feel that it has elevated the food at Zafferano a notch. If the kitchen team maintains its consistency, and the chef's culinary philosophy, the star may not be far away.

Note: This is an invited tasting.


Zafferano
Ocean Financial Centre
Level 43
10 Collyer Quay
Singapore 049315
Tel: +65 65091488
Facebook
Website
Nearest MRT: Raffles Place (EW Line, NS Line)

Opening Hours:
Lunch
Mon-Fri: 1130am - 3pm
Brunch
Sat: 12pm - 3pm (last Sat of the month)
Dinner
Mon-Fri: 530pm till late
Sat: 630pm till late
(Closed on Sun)

Direction:
1) Alight at Raffles Place. Take Exit C. Walk to Ocean Financial Centre which is on the left. Journey time about 3 minutes. [Map]

One-Ninety @ Four Seasons Hotel - Festive Celebrations At Its Best

With less than a month to Christmas,  One-Ninety at Four Seasons Hotel has lined up a series of classic dining menus and lavish buffets, as well as gourmet takeaways for the festive celebrations.

Fresh Seafood on Ice 4.8/5

Christmas is a time of giving and sharing, and what best is to have the Fresh Seafood on Ice to share with family members and friends. Accompanying is the cocktail sauce, horseradish cream and marie rose sauce which brightens the sweetness of the seafood. This is only available during Thanksgiving and Christmas Eve Semi-Buffet Dinner and Christmas Day Brunch.

Winter Squash Soup with Goat Cheese 3.5/5

For something homely and comforting is the Winter Squash Soup with Goat Cheese. Mix reviews from the table. Some likes it sweeter whole others appreciate the natural flavour of the winter squash lifted by the goat cheese when eaten together.

Ricotta Tortellini with Truffle Mushroom Sauce 4/5

It is a joy to receive gifts during Christmas and what best gift is this little parcels filled with ricotta and paired with truffle mushroom sauce. What I enjoyed most is the delightful texture encasing the creamy ricotta. The Ricotta Tortellini with Truffle Mushroom Sauce is available only during Semi-Buffet Lunch and Christmas Day Brunch.

Oven-Roasted Organic Turkey with Chestnut Stuffing 4/5

A must-have in every Christmas dinner is the turkey. Not to be missed at Four Seasons Hotel is the Oven-Roasted Organic Turkey with Chestnut Stuffing which uses a house-secret recipe, prepared for 18 hours before roasting, The turkey is stuffed with chestnuts and served with homemade bread, chestnut stuffing and condiments. This is also available for the festive takeaways.

Asian Spices Glazed Ham with Lemongrass and Pineapple Raisin Sauce 4.2/5

The Asian Spices Glazed Ham with Lemongrass and Pineapple Raisin Sauce is a new rendition of the well-loved festive ham. A perfect balance of local spices and herbs, for that festive indulgence. This is available only for festive takeaways.

Cherry Panna Cotta 3.5/5

Valrhona Chocolate Pot de Creme 4.5/5

Moving to the desserts, we have the Cherry Panna Cotta, Valrhona Chocolate Pot de Creme and Pumpkin Pie. I love all three desserts. If only I have the stomach space to clean all up. The Cherry Panna Cotta while light and delicious, would be more enjoyable if it is smoother and creamier. As for the Valrhona Chocolate Pot de Creme, it is rich with a bittersweet aftertaste. Fans of chocolate will love it.

Pumpkin Pie 4.2/5

Usually eaten during Thanksgiving, the Pumpkin Pie is not to be missed. With a delectable pumpkin-based custard filling in a buttery pie shell, this is the perfect after-meal sweet treat for the festive celebration.

Holiday Cookies and Sweets 4/5

In the spirit of giving, you can let the hotel's Gift Professionals put together an impressive gift or design your own Yuletide Hamper. With an extensive selection of signature goodies, traditional treats and festive sweets such as Nicolai Bergmann Signature Preserved Flower Box, Chombost Salami from Lyon, Marron Glacé, Musical Box with Fine Oblaten Lebkuchen (German cookies) and a variety of Panettones to select from, a Four Seasons Yuletide Hamper is perfect for business associates and loved ones.

These festive takeaway items will be available from 12 November to 24 December 2019 at the Festive Desk (Lobby Level) of Four Seasons Hotel Singapore, 10.00 am to 7.00 pm daily. An advanced order of three days is required. For orders and enquiries, speak with us at (65) 6831 7253, email festiveseason.sin@fourseasons.com or visit http://bit.ly/FSSIN-XmasGoodies2019

D9 Cakery @ Hilton Singapore - Partners Valrhona For A New Premium Cocoa Inspired Collection

A collaboration between D9 Cakery of Hilton Singapore and Valrhona, the French royalty of cocoa since 1922 sees an exquisite selection of 18 premium cocoa-inspired creations of artisanal cakes, French pastries and limited edition bonbons.

Double Chocolate Cake 4.5/5

One of the must-try is their Double Chocolate Cake ($6/slice ; $55/1kg). Poised to be one of the best quality chocolate cake in town, it bears eight layers of quality Valrhona chocolates and moist yoghurt cocoa sponge. It is made from two types of premium Valrhona chocolates - Sakanti Bali 68%, an aromatic dark chocolate with hints of toasted nut flavours and Itakuja 55% a rounded dark cocoa with hints of passion fruit flavours. That sheer decadence is definitely worth every calorie.

Rhubarb Origami Amour 4/5

The origami collection represents the epitome of artisanal cakes with definitive origami shapes of charming flavour profiles. The Rhubarb Origami Amour ($75/800g) features a tarty rhubarb compote well balanced with Valrhona Strawberry Inspiration chocolate, chamomile tea jelly, vanilla bourbon mousse and almond sponge.

Sakura Origami Ruby 4.2/5

The Sakura Origami Ruby ($75/800g) takes on the shape of a pink sakura flower origami with sweet raspberry crémeux. It is paired with light TWG sakura tea mousse and crunchy matcha tea dacquoise with Valrhona Raspberry Inspiration chocolate.

Mangue 4/5

For the fruit lovers, indulge in the Instagram-worthy fruit series of three fruit-shaped French pastries. These edible art pieces include the Mangue (Mango), Cerise (Cherry) and Poire (Pear).

The Mangue ($8) is a mango-shaped pastry is filled with fresh mango cubes and oozy mango lava tossed with lemongrass zest, TWG alfonso tea (black tea and mango), Valrhona Inspiration Passion Fruit chocolate and almond sponge.

Cerise 3.8/5

The Cerise ($8) takes the shape of a cherry with a glistening maroon glaze that unveils tarty Morello cherries balanced with fragrant rosemary lava, light vanilla bourbon mousse, Valrhona Inspiration Raspberry chocolate and almond sponge.

Poire 4.2/5

The Poire ($8) features a Williams pear-shaped pastry with refreshing real pear cubes and mint flavours combined with TWG crème caramel tea-infused mousse, Valrhona Inspiration Yuzu chocolate and almond sponge.

Café Caramelia 4/5

Other D9 creations with premium Valrhona chocolate include the new Café Caramelia ($65/1kg), which is embellished in gorgeous shades of glossy brown, black and white hues for the coffee lovers with layers of intense coffee crémeux. The caffeine is well-balanced with the sweeter Valrhona Caramélia chocolate and chocolate almond sponge.

D9 Cakery will also be welcoming a limited edition bonbon and tablet collection presented by Valrhona master pastry chef trainer Jérémy Aspa. Hailing from France with over 7 years of experience as a Valrhona pastry chef trainer, Chef Aspa will showcase his mastery of chocolate with six exclusive Valrhona bonbon creations and two chocolate tablets. The six capsule-shaped bonbons are priced at $4 each, all curated with an intricate selection of flavours including:

• Black Forest Bonbon - Tulakalum 75% dark chocolate ganache with cheery and vanilla
• Dulexo – Caramelized ganache with a mix of exotic fruits
• Comet Caramel - Tanariva 33% sweet caramel milk chocolate
• Truffle Opalys Coco - Opalys 33% white chocolate and coconut flakes
• Tender Rock - Bitter lactée 39% milk chocolate with crushed hazelnuts
• Raspberry Garden - Valrhona Raspberry Inspiration chocolate with red fruit bits

While the 100 gram chocolate tablets each priced at $10, come in two flavours of Tab Like A Cookie; rich Valrhona milk chocolate with cookie crumbs and a healthier option of Museli Tab; a mix of cereals combined with dried red fruit and Valrhona white chocolate.

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.


D9 Cakery 
Hilton Singapore
Lobby Level
581 Orchard Road
Singapore 238883
Tel: +65 67303392
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Website
Nearest MRT: Orchard (NS Line)

Opening Hours:
Sat: 12pm - 3pm

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. Journey time is about 8 minutes. [Map]