Showing posts with label Churro. Show all posts
Showing posts with label Churro. Show all posts

Thursday, August 24, 2023

The Kongsee @ Genmill Lane - Mod-Sin Izakaya Conceptualised by Chef Willin Low



The Kongsee on Genmill Lane is conceptualised as a mod-sin izakaya with the vibe of an underground lounge, with Chef Willin Low as the food consultant.

Barramundi Ceviche 3.5/5

Barramundi Ceviche ($22) is a dish that was conceived against the backdrop of our local food history and culture. The Barramundi is locally sourced, treated and presented as a Latin American dish with a Southeast Asia flair. It is accompanied by some cold and warm elements for flavour and textural contrast - Pickle Onions, Fried capers, Fried Diced Eggplant, Savoury Ice Cream and mini Papadams, which serve as a vessel to bring it all together. While the concept was good, the flavours of the various elements didn't quite come together.

Kongsee Crab Cake 4/5

As our fondness for Thai food has also shaped our local food scene, the menu also offers a few Thai-inspired dishes, such as the Kongsee Crab Cake ($28), made with Wild Caught Crab in Tom Kha Kai. The flavour of the Crab Cake was reminiscent of the Thai Fish Cake, which was in harmony with the coconut soup. The soup, delectably infused with lemongrass and aromatic kaffir lime oil, added to the cohesiveness of the dish.

Iberico Satay 4.8/5

Salted Egg Prawn 4.2/5

We tried 2 of the Skewers (minimum 2 skewers) that spotlight the quality of the respective ingredients - Iberico Satay ($8) and Salted Egg Prawn ($7). The iberico secreto was grilled to perfection over binchotan, rendering its fats and attaining the right amount of char on the exterior, which fully developed the iberico's tantalising flavours. The accompanying Javanese Peanut Sauce and Pineapple Salsa showcase the restaurant's attention to detail in bringing you the dish's essence. The latter was well executed too. I could taste the Tiger Prawn's sweetness enhanced by the contrasting Salted Egg sauce. It also had a delectable firm, and meaty texture.

Ngoh Hiong Dumplings 3.5/5

Ngoh Hiong Dumplings ($8) is a rendition of our traditional Ngoh Hiong, made with a Crab and Pork mixture wrapped with Bean Curd Skin and finished with a dash of Vinegar. While the mixture was considerably juicy and the flavour was good, it lacked the crunch and sweetness in the absence of prawns and water chestnut.

Roxy Crab Laksa 4/5

Roxy Crab Laksa ($12) is a highly anticipated dish cooked with Chef Willin's Secret Recipe Laksa Broth. The broth undoubtedly captivated me with its robustness. It was pleasantly spicy with a well-balanced of flavours. Though switching prawns with Wild wild-caught crab elevates the finesse of the dish, the comfort and satisfaction of a laksa are missing.


Lamb Kut Teh 4.8/5

Lamb Kut Teh ($32) is by far the best Lamb dish I had in a long time. Whether or not you are a lamb lover, you should give it a try. The soup carried a good amount of heat lent from White Peppercorn, permeated with just a faint gaminess from the lamb. The Lamb Denver Ribs had been grilled over binchotan before serving, which elevated its succulent texture with a contrasting, slightly charred exterior. The smoky nuance inherited by ribs from the binchotan had also made them even more moreish.

Churro Waffle with Kaya Ice-Cream 4.5/5

Rounding off our mod-sin journey was a memorable Churro Waffle with Kaya Ice Cream ($12). Given that the churro was skinner than usual and bore more ridges, it had an excellent balance of crispy golden crust and a chewy, dense, but airy interior. The Homemade Kaya Ice Cream that was nestled perfectly on the churros was on point with our familiar taste of kaya and the right amount of sweetness. The Coconut Cream salted with Shio Kombu enriched the mouthfeel of the dessert and counterbalanced its overall sweetness.

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.

The Kongsee
10 & 12 Gemmill Lane
Singapore 069252
Tel: +65 8828 7664
Nearest MRT: Telok Ayer (DT Line), Chinatown (DT, NE Line)

Opening Hours:
Mon-Wed: 530pm - 1030pm
Thu: 1130am - 3pm, 5pm - 1030pm
Fri-Sat: 1130am - 3pm, 5pm till late
(Closed on Sun)

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 and then right onto Gemmill Lane. Walk to destination. Journey time about 6 minutes. [Map]

2) Alight at Chinatown MRT station. Take Exit A. Walk straight down Pagoda Street. Cross the road and walk to Mohd Ali Lane. Walk to the end of Mohd Ali Lane to Club Street. Turn left onto Club Street. Walk to Gemmill Lane. Turn right onto Gemmill Lane. Walk to destination. Journey time about 8 minutes. [Map]

Tuesday, July 25, 2023

Ms. Maria & Mr. Singh @ Craig Road - A Revamped Space with Newly Launched Degustation Menus


Ms. Maria & Mr. Singh, located at Craig Road, has recently revamped their menu, now offering a Degustation-style dining experience. The eight-course dinner menu includes new dishes imported from its renowned Bangkok outlet. To bring you the full experience, the space has also been refreshed with new furnishing and plate ware imported from Bangkok.

Papdi Chat 4.5/5

The new Degustation menu starts with Papdi Chat, inspired by a traditional Indian street snack and Chef Gaggan's signature dish, "Yogurt Explosion". A single bite into the yoghurt sphere releases a good amount of punchy and aromatic flavours of chaat masala, which were further amped up with tangy Tamarind Chutney and herbaceous Green Chutney. The Papdi Cracker holding the yoghurt sphere and the pomegranate garnish gave this bite a delightful textural contrast.

Golgappa with Vedita Shots 4/5

Continuing in the same vein is the Golgappa with Vedita Shots. This rendition features a Japanese touch with Hokkaido white corn puree and topped with Uni (available in $138 Menu). Cap the dish with a shot of senses -waking tequila-based green verdita cocktail.

Guacamole Ikura 4/5

The next course was Blue Corn Tortilla & Papadum served alongside Guacamole Ikura of creamy and herbaceous avocado guac made savoury with fresh ikura. The guac was bright with the right amount of acidity and added a burst of savouriness from the ikura.

Ceviche 3.8/5

The next course is the Ceviche which surprised us with piquant and robust chipotle leches that lay the foundation for the succulent diced Hamachi, Prawns and Octopus cured with Leche de Tigre milk. As for the Prawn Fritters, while they provided a texture element to the dish, they detracted from the freshness of the dish.

Scallop Tostada 4/5

Next up was Scallop Tostada with Romesco, Salsa Macha and Basil Aioli - an elevated rendition of the classic taco. Thin slices of raw scallops were delicately arranged atop avocado slices, resting on a crispy fried tortilla spread with Salsa Matcha. The creamy avocado and the sweet scallops melded together into one beautiful buttery bite in each mouthful, flavoured with the fruity sweet notes with a spicy kick from the Salsa Matcha spread, alongside romesco and Mexican chillies oil.

Mole Madre and Pipian 4/5

The next course is Mole Madre and Pipian, where root vegetables are slow-cooked in a Mexican sauce of coconut milk, pumpkin seeds, sesame seeds and chillies. Two moles of contrasting flavours were used for this dish - a dark, bold and umami Mole Negro (Black Mole) against a vibrant and herbaceous Mole Verde with Pipian (Green Mole with Pumpkin Seeds). Purple tortillas are served for us to DIY our own tacos. The surface of the lotus root was slightly charred, imparted a delectable caramelised sweetness and a smoky note into the taco, adding to that overall deep umami flavour profile. The softened root vegetable retained a pleasing level of structure that provided a satisfying bite.

Pork Vindaloo Tacos 4.8/5

The next dish drew inspiration from the curry dish in the Goa Pork Vindaloo Tacos. It was a scrumptious combination of slow-cooked pulled pork collar marinated in a vindaloo-based sauce, enlivened with zesty pineapple salsa and smoky roasted pineapple.

Chicken Tikka Masala 4.5/5

South Indian Coconut Rice 5/5

Our main was Chicken Tikka Masala, featuring chunky pieces of chicken marinated in a tomato cream base curry filled with spices, nuts, and yoghurt. The cream base curry itself was moreish and indulgent. While the chicken was delicious, with tender meat and tantalising charred edges, it was the exceptional South Indian Coconut Rice that stole the show. The fluffy rice was rich with coconut taste and fragrance, elevated with fresh shredded coconut and lentils, adding a dimension to the overall texture.

Gaggan’s Crab Curry 4.5/5

We also get to try a signature dish of Chef Gaggan since 2016/2017 - Gaggan's Crab Curry, a South Indian curry base crafted with a blend of coconut, Garam masala, raw mango and tomato. The resulting curry packed a punch and had a tangy undertone that harmonised with the natural sweetness of the chunky crab meat.

Churros 3/5

Dessert was Churros with Toasted Sticky Rice Ice Cream drizzled with a cardamom-flavoured dulce de leche. While the sticky texture of the ice cream was interesting, with a nice coconut flavour, the sweetness was slightly cloying.


The new Degustation menus will be updated every quarter. They are priced at $48 for a 5-course lunch and $78 for an 8-course dinner. A $138 option for dinner is available as well.

There are new additions to the beverage lineup, including Indian-Mexican cocktails and margarita slushies with flavours such as the classic Lime, Kyoho Grape, or Mango. Opt for a flight of three different flavours ($25++) or bottomless (1.5hrs) for just $58++.

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.

Ms. Maria & Mr. Singh
43 Craig Road
Singapore 089691
Tel: +65 96544351
Nearest MRT: Tanjong Pagar (EW Line), Outram Park (EW, NE, TE Line), Maxwell (TE Line)

Opening Hours:
Wed-Thu: 6pm - 1030pm
Fri-Sun: 12pm - 230pm, 6pm - 1030pm
(Closed on Mon, Tue)

1) Alight at Tanjong Pagar MRT station. Walk to Tanjong Pagar Road. Cross the road. Walk to Craig Road. Turn left and walk down Craig Road. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Outram Park MRT station. Take Exit 4. Walk to Duxton Plain Park. Turn right and walk to Neil Road. Cross the road using the underpass. Take the staircase and walk to Craig Road. Walk to destination. Journey time about 5 minutes. [Map]

3) Aloght at Maxwell MRT station. Take Exit 3. Walk down Neil Road. Cross the road at the junction of Craig Road and Neil Road. Turn left onto Craig Road. Walk to destination. Journey time about 5 minutes. [Map]

Saturday, January 28, 2023

Sol & Ora @ The Outpost Hotel, Sentosa - A Latin-Mediterranean Restaurant Perched On The Rooftop Of The Hotel



Riding on the success of Sol & Luna at CapitaSpring, 1-Group opens Sol & Ora on the rooftop of The Outpost Hotel on Sentosa, bringing the allure of the Mediterranean Sea and its unique coastal culture to the shore of Singapore. It is an all-day, all-occasion gastronomic destination set on the coast.

Brioche 'Parker' Roll 4.2/5

While waiting for our mains, we started with the Brioche 'Parker' Roll ($8). A soft, fluffy bread roll paired with black olive tapenade and French butter.

Sicilian Green Olives 4/5

Falafel 4/5

Padron Peppers 4/5

The Petite Meze ($22) comprises an array of antipasto from Greece, Spain and Italy. Diners can look forward to a platter of Whipped Taramasalata, Padron Peppers, Falafel, Tzatziki, Sicilian Green Olives, and Rosemary & Sea Salt Feuille De Brick.

Greek 'Saganaki' Cheese 4.2/5

The cheese may look like a slice of pizza, but it's Greek 'Saganaki' Cheese ($23). The Kefalotyri cheese is pan-fried and drizzled with honey. Squeeze the accompanying lemon slice to zest up the enjoyment.

La Bomba 4/5

A tapas originating from Barcelona, the La Bomba ($18) comes in a ball-shaped Spanish-style breaded potato with minced chicken seasoned with Baharat, paired with housemade mayonnaise and spicy tomato puree.

Cavatelli Pasta 4.2/5

Cavatelli Pasta ($28) is also known as little hollows due to the hollow shape of the pasta shells. It is a popular pasta throughout Southern Italy. I like the shape of the past, acting as a reservoir for the delicious sauce for maximum enjoyment. It is cooked with caramelised red onions, squid, crab, Amalfi lemon zest, chopped spinach, and chopped anchovies to complement the delightful pasta's texture.

Imam Bayildi 4/5

If you are okay with mushy texture, you will enjoy the Imam Bayildi ($18). The eggplant flesh is removed and cooked with tomato, coriander seeds, and cinnamon before refilling it back into the cavity. It is then oven bath in wine, tomatoes, and bay leaves before scorching over wood fire. It is then topped with crumbled Persian feta cheese and rocket leaves.

Seared Red Norwegian Salmon 4/5

Moving to the mains, we started with the Seared Red Norwegian Salmon ($32). The salmon is perfectly cooked to a moist, slight pink in the middle and crispy on the skin. It is paired with grilled fennel and Trapanese pesto and finished with lemon zest and shavings of bottarga.

Wood-fired Wagyu Bavette 4.2/5

Beef lovers will enjoy the Wood-fired Wagyu Bavette ($44). The Australian wagyu flank infused with smokiness is tender and juicy, paired with truffle sauce. It is served with marinated and semi-dried cherry tomatoes on the vine to cut the richness.


Sardinian Porcetto 4.2/5

Great for sharing is the Sardinian Porcetto ($78). The Spanish suckling pig is brined and steamed for 24 hours and then air-dried overnight. The result is flavourful succulent meat with crackling skin. It is served together with apple and pear sauce, accompanied by charred lemon and burnt Romaine lettuce.

Churros 3.5/5

For dessert, we had the Spanish Churros ($16), fried upon order and then dusted with cinnamon sugar and toasted pecan nuts. It is best enjoyed together with the chocolate dip.

Greek Bougatsa 4/5

As for the Greek Bougatsa ($14), the filo pastry is filled with custard cream, baked and then dusted with icing sugar and served with fresh strawberries and blueberries.

Note: This is an invited tasting.

Sol & Ora
The Outpost Hotel
10 Artillery Avenue
Level 7
Singapore 099951
Tel: +65 88798765
Nearest MRT: Harbourfront (CC Line, NE Line)

Opening Hours:
Daily: 7am - 1030am
Tue-Fri: 12pm - 230pm
Weekend Brunch
Sat-Sun: 1130am - 230pm
High Tea
Thu-Sun: 3pm - 430pm
Tue-Sun: 6pm - 1030pm

1) Alight at Harbourfront MRT station. Exit station to Vivocity Shopping Mall. Go to Sentosa Express Station at Level 3 of Vivocity. Take Sentosa Express Train to Imbiah station. Alight at Imbiah station and walk to destination. Journey time about 15 mins. [Map]

Saturday, February 26, 2022

Tapas 24 @ Robertson Quay - A Special Menu Welcoming Founder Chef Carles Abellan To Singapore


Since its opening in May 2021, Tapas 24 at Robertson Quay, Singapore, has received raving reviews. Tapas 24 is a Barcelonian concept that offers Spanish ingredients in traditional tapas with a twist. Chef Carles Abellan founds it with the original outlet located a stone's throw from Passeig de Gracia, a prime shopping and business area in Barcelona, Spain. Tapas 24 Robertson Quay has put together an exclusive limited-edition menu of new creations from 17 February to 27 February 2022 to celebrate Chef Carles Abellan's long-waited trip from Barcelona to Singapore.

King Crab Ensaladilla Rusa 4.5/5

The luxe version of the King Crab Ensaladilla Rusa is topped with egg yolk, tobiko and miso mayonnaise. I have not eaten anything like it before. It reminds me of our Chinese Sai Pang Xie (Stir Fry Egg White) but an elevated Western version.


McFoie Burger 5/5

This is the only place you can have the McFoie Burger in Singapore, one of the signature dishes that brought Tapas 24 to fame in Barcelona. Unfortunately, it is no longer served in Spain. The Foie patty sandwiched between grilled, soft brioche buns is served with foie gras mousse on the side. Spread the foie gras mousse onto the burger for a hot and cold, umami enjoyment.

Squid Ink Paella 3.8/5

I felt the Squid Ink Paella with slivers of cuttlefish was a bit heavy-handed for it. Though so, the Spanish saffron rice infused with squid ink is deliciously flavourful coupled with delightful bites.

Truffle Spanish Tortilla 4.8/5

Another favourite item on Chef Carles's special menu is the Truffle Spanish Tortilla. I had the potato and egg omelette in Spain but not this version with a molten interior accentuated by the truffle's earthiness. It is hearty and comforting, and most important, deliciously good.

Churros 4.5/5

Wrapping up our dinner is the Churros and Chocolate Cake. My eyes brightened when I saw the churros because they are the thin and airy type I like. It is accompanied by three different dipping sauces - Chocolate, Coffee Toffee, and Mango & Passionfruit. For the chocolate lover, you will love the chocolatey richness.

Chocolate Cake 4/5

In light of Chef Carles’ visit, the restaurant will also present a carte of exclusive ‘Carles Abellán Specials’ (17 to 27 February 2022) and 3-day only (25 February, Friday, 6pm; 26 February, Saturday, 12pm and 6pm; and 27 February, Sunday, 12pm) lunch and dinner set menus that unabashedly showcase the Chef’s inimitable personality. Reservations are for a minimum of two persons and maximum of five and may be made online at under Reservations.

Note: This is an invited tasting.

Tapas 24
60 Robertson Quay
Singapore 238252
Tel: +65 65136810
Nearest MRT: Chinatown (DT Line, NE Line), Fort Canning (DT Line, NE Line)

Opening Hours:
Tue-Sun: 12pm - 11pm
(Closed on Mon)

1) Alight at Chinatown MRT station. Take Exit C. Walk to bus stop opposite State Courts (Stop ID 06171). Take bus number 51 or 186. Alight 1 stop later. Cross the road and walk to Alkaff Bridge. Cross the bridge and walk to destination. Journey time about 10 minutes. [Map]

2) Alight at Fort Canning MRT station. Take Exit A. Walk to bus stop opposite UE Square (Stop ID 04329). Take bus 64 or 123. Alight 1 stop later. Cross the road and walk to Alkaff Bridge. Cross the bridge and walk to destination. Journey time about 10 minutes. [Map]

3) Alight at Fort Canning MRT station. Take Exit A. Walk to traffic junction River Valley Road and Clemenceau Ave. Cross the road and turn left onto Clemenceau Ave. Walk down Clemenceau Ave to the river. Turn right and walk down the river. Walk to destination. Journey time about 12 minutes. [Map]

Saturday, September 19, 2020

Pura Brasa @ Guoco Tower - Popular Spanish Restaurant Chain Unveils New Weekend Brunch Menu


Originated from Spain, Pura Brasa at Guoco Tower is the place to go to if you want to have a taste of its famed high-quality, Josper-grilled Spanish dishes. The restaurant has specially curated a new weekend brunch menu for you with some of its signature Spanish dishes. Available every weekend from 12pm to 4pm, each set comes with 4 tapas, 2 main courses and 1 dessert, priced at $79.90 for 2 pax.

White Sangria

Other than the new Brunch offering, it also includes an option of 2-hour free-flow tipples of Cava, wines and beers for $39.90. Otherwise, the drinks menu is decent with a range of cocktails and alcohols, in which I had a light and refreshing White Sangria.

Tuna on Toast 4.2/5

We started off with Tuna on Toast, which was one of my favourite dishes on the set menu. The huge dollop of tuna was luscious but not overly creamy. Balancing its richness was a contrasting crispy toast, which was flaky like a puff pastry but without the presence of butter that would possibly make the entire bite overly heavy.

Homemade Spanish Croquettes 2.5/5

However, on the other hand, the Homemade Spanish Croquettes was a tad too cloyingly rich and possibly the least favourable croquette I had till date.

Josper® Grilled Wings 4/5

Pura Brasa may possibly be one of the very few places that you will get to try Josper® Grilled Wings, an elevated version from your usual grilled chicken wings. There wasn't much distraction from marination or seasoning, but just a simple layer of smokey flavour imparted from the grill that made these wings more superior than what's out there. The fries served along with it is a bonus!

Calamari Andalusian Style 4/5

I like this Calamari Andalusian Style too. Made with fresh squid rings, each ring was springy-tender with a nice contrasting crispy coat.

Charcoal Seafood Paella 4.2/5

The Mains include its best-selling dishes - Charcoal Seafood Paella and Josper® Grilled Spanish Pork Ribs. The rice of the paella was plump and firm, with added textural bites lent from green peas and diced prawns that were mixed within. Its sweet and tangy, tomatoey flavour profile, in comparison with the more highly flavoured tapas, made it even more moreish and delectable.

Josper® Grilled Spanish Pork Ribs 4.5/5

Josper® Grilled Spanish Pork Ribs is probably the item that brings customers back again and again. Again, similar to the chicken wings, the meat is seasoned minimally, which allows the smoky nuances of the meat to stand out. The meat was really tender and unctuous, but I thought a minute more on the grill, rendering more fats may make the ribs even more flavourful.

Churros 4/5

Dessert is two mini Churros They were crispy on the outside, and the core was slightly chewy. Served with thick, hot chocolate sauce, they were gone in minutes!

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.

Pura Brasa
Guoco Tower
5 Wallich Street
Singapore 078881
Tel: +65 63869678
Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:
Mon-Sun: 12pm - 11pm 

1) Alight at Tanjong Pagar MRT station. Take Exit B. Turn left and walk to destination. Journey time about 3 minutes. [Map]