Dearborn Supper Club @ Chai Chee Street - Private Dining Focusing On Greens, Grains And Seafood

Our private dining adventure brought us to Dearborn Supper Club in the East which has like 5 months of waiting list. We are quite lucky to score a session at the start of the year in January if not we will have to wait until June. Dearborn Supper Club is hosted by Chef Christopher Kong who has worked at Waku Chin and Guy Savoy, offering fine-modern American cuisine in a casual setting that focus on grains, greens and seafood at his cosy five room flat.

A selections of Gin and Tonic welcome us before we proceeded to our dinner. It is definitely a warm reception from the host.

Chickpeas with Lemon 4/5 and Carrot Tartare 4.2/5

Local Snapper Riclette 4/5

Edamame Hummus 4.2/5

With started with some bite-size amuse bouche. We have the Chickpea with Lemon, Carrot Tartare, Local Snapper Riclette and Edamame Hummus. I like the zest with the chickpea which is kind of a surprise combination to elevate the flavour. The edamame hummus is also a unique take of combining middle east and Japanese flavours that is well received by the dining group.

Hokkaido Scallops 4/5

Our first course is the Hokkaido Scallops that is paired with green apple, horse radish, celery and apple vinaigrette. The refreshing pairings allows the sweetness of the scallop to stand out in the dish. A clean and pleasing dish to kick start the dinner.

Agnolotti Pasta 4.2/5

Chef Christopher's dad used to run an Italian restaurant in Washington. Hence the Agnolotti Pasta is like remembering his root. The vegetarian pasta consists of elements like sunflower seeds, pea and pecorino cheese. These parcels of delight probably just got me converted to be a vegetarian. Well maybe just for the night.

Eggplant 3.8/5

The Eggplant is char-grilled and topped with tomato relish, jalapeno relish, quinoa and dressed in a chicken mayo jus. Eggplant can be quite one dimensional in taste but dearborn has smartly created firework in the dish with the pairings.

Squid Ink Fried Rice 4.5/5

The Squid Ink Fried Rice is done paella style, giving the short brown organic rice a crispy texture at the edges. One can find seafood such as squid and prawns in the fried rice, as well as anchovy for that lift in flavour. A very delicious and comforting dish that has more Asian and Spanish influences.

Sourdough 4.5/5

For the next course, we are called upon the kitchen table where Chef Christopher brought out 2 loaves of Sourdough. A weird flow of serving as bread is usually served at the beginning of dinner but once Chef Christopher cut into the sourdough, everyone just could not stop spreading the homemade butter onto their slices of bread. The time also allows us to have more interaction with the chef who has been busy cooking all night, which I really appreciate to complete the whole private dining experience.

Grilled Cauliflower Steak 4.5/5

For our main course, we have the Grilled Cauliflower Steak topped with pickled cauliflower and olives. Noteworthy is the eggyolk and sherry sauce that complements the cauliflower steak excellently. Even though there was no meat through out the dinner, at this point I was already feeling full. Some of us could not even finish the dish.

Seaweed Madeleine 5/5

The beautiful aroma of the Seaweed Madeleine was already making me drool when it is being baked in the oven. Served fresh and hot, these moist and fluffy seaweed madeleine had us asking for more but there is only one piece per person. I was told that Chef Christopher has made yuzu madeleine and pepper madeleine. We actually challenged him to make uni madeleine.

Coconut Ice Cream 4/5

Our dessert is all about coconut. The Coconut Ice Cream has a coconut meringue roof with edible white pandan flowers. On the base of plate is coconut crumbles for texture. There is also a bit of lime zest to balance the sweetness. A refreshing dessert that is not overly sweet, well balanced and of course coconuty.

Fortune Cookies 3.5/5

Last but not least, instead of the petite fours to go along with our coffee or tea, we are offered homemade Fortune Cookies in Chinese noodle takeaway box. We even get to take home a bottle of homemade granola. The private dining dinner cost us $128 per pax for 6-course but actually we have more than 6 courses. Also I noted that the have increased the price to $138 now. Private dinner is really getting more and more expensive.


Dearborn Supper Club
Blk 51 Chai Chee Street
Singapore 460051
Website
Nearest MRT: Kembangan (EW Line), Bedok (EW Line)

Direction:
1) Alight at Bedok MRT station. Take Exit B. Walk to Bedok Bus Interchange (Stop ID 84009). Take bus number 26. Alight 2 stops later. Cross the road. Walk to destination. Journey time about 8 minutes. [Map]

2) Alight at Bedok MRT station. Take Exit A. Walk to bus stop at Bedok MRT Station (Stop ID 84039). Take bus number 222. Alight 3 stops later. Cross the road. Walk to destination. Journey time about 10 minutes. [Map]

3) Alight at Kembangan MRT station. Take Exit A. Walk to bus stop at Kembangan MRT station (Stop ID 83062). Take bus number 26. Alight 6 stops later. Walk to destination. Journey time about 15 minutes. [Map]

Man Fu Yuan @ InterContinental Singapore - New SIgnature Dishes Inspired By Chef Eric Neo's Travel Experiences

Man Fu Yuan at InterContinental Singapore has been one of my favourite Chinese restaurant, and I was really excited to know that Chef Eric Neo has introduced 10 new dishes inspired by his travel experiences.

Appetisers 4/5

Our dinner started with a trio of Appetisers which consists of Deep Fried Pork Shoulder Dumpling,  Smoked Kagoshima Pork Belly Char Siew and Mango Passionfruit Prawns. The deep fried pork shoulder dumpling is sort of like a deep fried siew mai, with a crispy exterior and crunchy interior from the prawn. The smoked kagoshim pork belly char siew has a enjoyable balanced of fatness and sweetness. Lastly the mango prawn is coated with herring roes but I didn't get the popping effect on top of the fruity sweetness.

Double Boiled Chicken Soup, Fish Maw, Conpoy 4.5/5

The Double Boiled Chicken Soup is packed with richness and depth. The essence of the conpoy is well drawn into the soup through hours of boiling, for that umami flavour. It even comes with chicken pieces and premium fish maw.

Miso Shoyu Baked Cod, Scrambled Egg Whites 4.2/5

At first glance, I was wondering whether the scrambled egg whites is a good choice to pair with strong flavour of the Miso Shoyu Baked Cod. In fact, the sweetness of the moist cod fish goes very well with the lightly salted scrambled egg whites, giving the dish a contrast but yet harmony finishing.

Signature West Lake Longjin Tea Smoked Duck 4/5

Smoked to a beautiful aroma is the Signature West Lake Longjin Tea Smoked Duck. Diners can enjoy the tea smoked duck on its own or wrapped in it a then crepe.

Tiger Prawn Vermicelli, Chinese Wine, Superior Broth 4.8/5

Another favourite of mine is the Tiger Prawn Vermicelli. The highlight is the superior broth that is accentuated with a dash of Chinese wine. The thin vermicelli which acts like a sponge, absorbed the delish broth for a slurping goodness.

Chilled Coconut Jelly, Aloe Vera 4.5/5

Wrapping up the dinner, we had the Deep Fried Purple Sweet Potato Custard Ball and Chilled Coconut Jelly with Aloe Vera. I enjoy both desserts a lot. The deep fried purple sweet potato has a delightful chewy texture filled with oozing custard in it. On the other hand, the chilled coconut jelly with aloe vera is light and refreshing.

In addition to the new signatures, the restaurant has also elevate the culinary experience with a handpicked selection of quality wines from renowned regions, passionate growers and boutique wineries. On top of that, tea connoisseurs will also be pleased to be able to pair and appreciate their meal with nine different premium teas


Note: This is an invited tasting.


Man Fu Yuan
InterContinental Singapore
Level 2
80 Middle Road
Singapore 188966
Tel: +65 63387600
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Website
Nearest MRT: Bugis (EW Line, DT Line)

Opening Hours:
Daily: 1145am - 330pm, 630pm - 1030pm

Direction: 
1) Alight at Bugis MRT station. Take Exit C. Walk to destination. Journey time about 5 minutes. [Map]

Ninja Cut @ Seah Street - Celebrates 1-Year Anniversary With Hawaiian Inspired Menu Additions

Opened a mere 5 months since the successful launch of sister outlet Ninja Bowl, Astronaut Group's second venture, Ninja Cut has made quite a name for itself over the year with an extensive, ever-changing menu of all-day brunch offerings, robust meats and fresh seafood dishes. As it hits its one year hallmark of operations, a whole new slew of Hawaiian inspired dishes are introduced in celebration of its one year anniversary, with ingredients thoughtfully sought out and put together to curate items infused with a taste of Polynesian food in America. Available for a limited time only, before they ninja away to a different themed menu inspired by another country all together.

Moana Love 4/5

The Moana Love ($18) allows diners to choose between salmon or tuna, and a choice of truffle yuzu or spicy lime cilantro sauce on a bed of green coral lettuce, mashed avocado, mixed with mango bits, cherry tomatoes and mixed nuts. I opted for the salmon with truffle yuzu sauce with an addition of quinoa rice. Gently poke the onsen egg and let the runny yellow coat the rest of the ingredients sitting below as you mix everything in. The addition of mango bits lends a subtle sweetness, while the mild truffle yuzu aroma further enhances the dish with a refreshing zesty twist. The Moana Love is a gorgeously presented dish featuring a medley of colours and flavours. An ideal and delicious option for the health-conscious. And besides, what’s a hawaiian menu without some poke?

Maui Dream 4.2/5

The Maui Dream ($22) comes in a generous serving of jumbo crab lumps with mentaiko sauce cream, cheese scrambled eggs with a very subtle kick of chilli spice, and tobiko served on a perfectly toasted croissant. Definitely an indulgent brunch fare pairing those soft and fluffy eggs and tender mentaiko crab lumps with a crispy buttery croissant.

Unagi Burger 4.5/5

Taking inspiration from the large number of Japanese residing in Hawaii, the Unagi Burger ($22) was created with an infusion of the japanese element. It features a large slab of char-grilled unagi in between brioche burger buns, with smashed avocado and an onsen egg. The unagi boasts an extremely soft, melt-in-the-mouth texture, flavorous with a smoky taste. It is an ingenious pairing with the soft and fluffy burger buns, which were buttered on the underside to add a subtle sweetness to the dish. The side of sweet potato fries were executed excellently as well, crispy with a distinct sweet potato flavour. All the Hawaiian inspired dishes served fared well but this Unagi Burger is hands down my favourite.

Happy Hula 4.2/5

End the meal on a sweet (and zesty) note with the Happy Hula ($19) which comes in a crispy buttery toasted croissant, topped with fresh mango, fresh coconut meat, passionfruit honey, a scoop of smooth and creamy coconut-pineapple ice cream, and sprinkled with toasted coconut flakes and almonds. A mix of mangoes, coconut, passionfruit and pineapple plays out a perfect balance of sweet and sourness, and creates a refreshingly unique combination that I really enjoyed.

Constantly innovating and crafting new dishes through experimentation on different ingredients to dish out unique combinations that actually work out, Ninja Cut continues to excite tastebuds and surprise customers from time to time with their creative ideas and brilliant executions. After its much lauded previous menu, Ninja Cut continues to raise its bar and set expectations several notches higher with each visit. I reckon their next inspired menu will fare even better, but these impressive Hawaiian inspired specials are definitely something not to be missed.

Words and photos 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.


Ninja Cut
32 Seah Street
Singapore 188388
Tel: +65 62647727
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Nearest MRT: City Hall (EW Line, NS Line)

Opening Hours:
Mon-Fri: 930am - 730pm
Sat-Sun: 9am - 6pm

Direction:
1) Alight at City Hall MRT station. Take Exit A. Walk to the junction of Bras Basah Road and North Bridge Road. Cross the road, walk towards Raffles Hotel direction. Walk down North Bridge Road and turn right on to Seah Street. Walk to destination. Journey time about 6 minutes. [Map]

B Burger @ Orchard Cathay Cineleisure - The Local Version Of Shake Shack?

Gourmet burgers in a quick service restaurant format, The Benjamin Barker Group newest burger joint – B Burger at Cathay Cineleisure Orchard is set to go satisfy your burger craving with its juicy, handmade patties, alongside with pretty sinful desserts. Inspired by American burger joints such as Shake Shack and In-N-Out, B Burger carries similar laid-back vibe with American rock music playing in the background. My favourite feature of this colourful place is the Scrabble-like menu board, that allows you to play the labels around.

Baller Burger 3.8/5

Though infused with a Japanese twist, the burgers here are inherently American. Each order is made ala minute, hence expect 6 to 10 minutes of waiting time. First up on the menu is B Burger, a basic burger for customers who simply just want to enjoy the meat. You can even triple up the beef patty if a single 100g patty is insatiable. Umami burger is a meatless version, with a Buttermilk Fried Portobello replacing your meat. Combining these two gets me a Baller Burger ($10.90), which I feel is really the best of both worlds - a large piece of fried Portobello which has a firm bite to it, supplementing the juicy beef patty which has a slightly loose texture. Then it comes the secret sauce - B Sauce, which elevates the burger with a sweet and tangy zing. I really love the home pickled daikon found in some of the burgers here - sweet and a little acidic but not vinegary.

B Supreme 4/5

Sliding in an aged cheddar, B Supreme ($9.90) gains a savoury height and flavour that are brought to balance with sweet notes from caramelised onions. The smell of the warm truffle aroma greets my nose even before I get to hold the burger in my hand. The sautéed mushrooms are chunky, with flavour and aroma accentuated by truffle mayo. The bun does get a little soggy after a while, which I think the team needs to address this abit. Still, this burger is finger-licking good.

Bomchika Wow Wow 3/5

Although I feel burgers should be experienced with beef patty, Bomchika Wow Wow ($10.90) is a satisfying burger in its own right. Big chunks of kaarage chicken topped with fried egg, its physique beckons you to reach out for it. It may sound greasy but the crunchy wafu slaw and piquant daikon pickles bring it to a balance. Sweet with a tinge of spiciness, the sticky sriracha honey that glazed the fried chicken gives this burger a new identity that differentiate itself from other fried chicken burgers.

Osaka Corn Dog 2.5/5

A interesting snack to try would be Osaka Corn Dog ($6.90) which is a cheese corndog topped with tobiko, teriyaki, mayo and nori. When the sausage itself is already salty, I feel there are too much savoury condiments dressing it.

Sides 2.8/5

Complete your meal by topping up $3.50 with every main order and get a side of wafu ramen slaw, nacho soup or fries and drink (soft drinks, add $1 for other drinks, excluding milkshakes). If you have always loved nacho cheese dip, you get your wish with this Nacho Soup ($3). It is a tone-down version with a tinge of spiciness but nonetheless, it is still as rich. Curry Beef Fries ($5) is similar to Carl's Jr beef chilli cheese fries but a much more scaled down version with a Japanese flavour.

S’mores 2.8/5

Not easy to find milkshakes these day, so do try one of its creation. S’mores ($6.90) is a simple concoction of vanilla ice-cream mixed with Nutella which I thought makes a good grab & go as well. Freshly Cut Coconut ($5.90) is available if you want something a lot healthier but at this price, maybe not.

Death By Chocolate 3.2/5 and Peanut Butter Jelly 2.5/5

Still have room for more? Another noteworthy item from B Burger is its Homemade Concretes ($7.50 – two scoops of concretes with toppings), made from adding egg yolk to ice cream to achieve a denser and creamier body. We tried Peanut Butter Jelly (Vanilla, Peanut Butter, Strawberry, Horlicks, Granola, Peanut Butter Cups, Toasted Bread Cracker) and Death By Chocolate (Chocolate, Oreos, Hersheys, Chocolate Wafers, Sea Salt). Death By Chocolate won me over with its sticky, rich chocolaty texture. It's sweet but with hints of bitterness. The sprinkle of sea salt adds burst of intensity that I really enjoy.

In terms of pricing, quality and taste, B Burger has a balance of all 3 factors, making it a notch higher than a few other brands of similar concept. Yes, it's a burger place that I would return to.

Words and photos 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.


B Burger
Orchard Cathay Cineleisure
8 Grange Road
#01-01A
Singapore 239695
Facebook
Website
Nearest MRT: Somerset (NS Line)

Opening Hours:
Daily: 12pm - 10pm

Direction:
1) Alight at Somerset MRT station. Take Exit B. Take the escalator to the ground level. Turn left and walk to the junction of Orchard Road and Grange Road. Cross the road. Turn left and walk to destination. Journey time about 5 minutes.

OSO Ristorante @ Oasia Hotel Downtown - Underground Chamber On The 27th Floor

Captivated. That was how I felt when I first stepped into OSO Ristorante. Though it is located on the 27th floor of Oasia Hotel Downtown, I felt like I have entered an underground chamber - the exposed brick walls and ceiling, illuminated by industrial style lighting fixtures. There's something evocative about the space, perhaps of the opulent chandeliers, the enigmatic vintage mirrors and larger than life portraits.

Newly opened, it was already half filled by lunch hour. Opened in 2004, the restaurant has been in a couple of places before shifting to Oasia Hotel Downtown. OSO has its strong pool of regulars who adore the dishes crafted by award-winning Italian chef Diego Chiarini, with overall dining experience completed by Stephane Colleoni and his team.

Onion Bread and Crispy Bread Sticks 4.5/5

We started off with some warm fluffy Onion Bread and Crispy Bread Sticks. The Olive oil provided for dipping is full bodied and smooth, citrusy and sunny with hint of Mandarin Orange. I actually had a few rounds of that.

Baked Sponge Bread 3.8/5

For appetiser, we had Timballo ($22) which I thought is a rather poignant dish. Over in countryside where where stale bread is commonly used, ours is a baked sponge bread akin to a savoury sticky pudding and embedded within this little drum is Toma. Toma actually means cheese made by the farmer himself! Flavoured with the strength from Toma and luxuriance from the truffle, taste elevated but essence of the dish kept.

Squid Ink Risotto, Prawns and Marjoram 4.5/5

Capellini, Crab Meat 4.5/5

For Risotto and Pasta, we had Nero ($28) and Capelli D'angelo ($24). The squid ink risotto though blackish, is exuberant with colours and flavours lent from the prawns and marjoram. Every grain is left firm and neatly separated from one another with a chewy bite. Many may leave the marjoram out but that gives the dish an uplifting fresh herbaceous taste and scent. I enjoyed the Capellini just as much. The texture of the pasta is possibly one of the finest I ever had. The shredded crab meat was soft with sweetness elevated by the tomato.

Sea Bass in Crazy Water 4/5

For Fish, we had Acqua Pazza ($32). Acqua pazza literally means crazy water in Italian. It is an Italian way for poached white fish which usually means poaching it in lightly herbed broth. The dish is known to originate from fishermen of the Neapolitan area, who would sauteed their fish in seawater together with tomatoes and extra virgin olive oil. The kitchen has done a great interpretation of the dish. The seabass was tender and moist, with a dash of good olive oil to lift its taste.

Duck Breast Roasted with Oakwood 3/5

For Meat, we had Anatra ($48). Elegantly plated alongside with mashed sweet potatoes, the duck breast is roasted with Oakwood and flavoured with just a drizzle of Whisky. It was however a bit too gamey for me.

Dolci 4.2/5 

Simplicity seems to be the common thread that strings the dishes together. Dolci ($14) is a dessert created with just one single key ingredient - strawberry. We have freshly sliced strawberry beautifully lined up like flower petals, crowned with a scoop of strawberry sherbet and drizzled with balsamic. The dessert is bot refreshing to the eyes and palate.

Honey Beetroot Cake & Coconut Sherbet 3.8/5

Showcasing OSO's honey which can be admired from the shelf at the entrance, is the OSO's Honey & Beetroot Cake ($14). It has a deep, mellow sweetness, somewhat like black sugar. OSO's coconut sherbet is kind of sweet but punchy with spiciness from  the pink peppercorn.

OSO has its menu is divided into 2 - Classics and Today's Special. Be it to satisfy your longing for familiar flavours or when you are searching for inspirations, there will be both old and new flavours that await your visit.

Words and photos 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.


OSO Ristorante
Oasia Hotel Downtown
Level 27
100 Peck Seah Street
Singapore 079333
Tel: +65 63278378
Facebook
Website
Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:
Mon-Fri: 12pm - 230pm, 6pm - 1030pm
Sat: 6pm - 1030pm
(Close on Sun)

Direction: 
1) Alighat at Tanjang Pagar MRT station. Take Exit A. Turn left and walk to destination. [Map]

Chef Kang's Kitchen @ Mackenzie Road - The Newly Awarded Michelin 1 Star Restaurant For 2017

With the release of the Michelin Guide Singapore 2017, one of the newly awarded 1 Star restaurants is Chef Kang's Kitchen at Mackenzie Road. We were quite lucky to get a table at the restaurant which only has 4 tables. I heard the waiting list is a up to 2 months if you want to savour Chef Kang's cooking.

Marble Goby Soup 4.8/5

Our lunch started with the Marble Goby Soup ($98 small). Chef Kang shared with us that the soup base is prepared a day in advance, using chicken feet, old hen and fish bones, boiling it over slow fire. The soup was creamy, sweet and refreshing, with a lot of depth. I noticed a special ingredient in the soup which is Taiwan olive, giving the soup a zesty touch like sour plum. This is definitely a must order here.

Pork Ribs with Portuguese Sauce 4/5

The next dish we tried is the Pork Ribs with Portuguese Sauce ($28). The pork ribs were chunky and succulent. The Portuguese sauce is rather unique which is something new for my palate to register. The sauce is prepared from a vegetable stock base whereby corns, mushroom, garlic, onion, curry powder, butter and cheese were added, for a creamy consistency.

Prawn Paste Chicken Wings 4.5/5

I received mixed review of the Prawn Paste Chicken Wings ($24). We were advised by our common friend to skip this dish. However we still end up ordering it to taste it for ourselves. Surprisingly we love it. It is obvious that it did not have that thick batter and strong prawn paste flavour. The version at Chef Kang's kitchen is more subtle and has a hint of bitter charred flavour. The batter also felt more airy and biscuity. Chef Kang shared with us that he used the technique of "slapping" the batter onto the wings instead of coating them, which differentiate the texture.

Braised Angie Luffa with Egg White 4/5

A simply dish it may seen but the Braised Angie Luffa with Egg White ($28) is not easy to get it right. The angie luffa if not done right will be mushy but this has a good crunch to it. However I thought the egg white was a bit overcooked, almost scrambled egg like texture already. I recommend adding a bit of the black vinegar to the egg white for an accentuated enjoyment.

Simmered Rice Noodles in Superior Stock 4.2/5

We actually wanted to try the braised fried noodles with pork crisp but it was not available. Hence we changed our order to the Simmered Rice Noodles in Superior Stock ($25). It was a great choice and we all enjoyed it. The rice noodles braised in seafood and chicken stock is a good slurping goodness, perfumed by the crispy pork lard.

Ice Cream in Coconut 4.5/5

If you are a fan of coconut, then you should not miss the Ice Cream in Coconut ($9.80). Served in the husk, there are coconut ice cream, coconut jelly and the coconut flesh. Coconut in three ways.

Many people has commented that its not worth eating at Chef Kang's kitchen because it is very expensive for zichar food. I agree with the pricing but we need to recognise this is a private kitchen. Chef Kang cooks every dish himself. In fact he has given refinement to the dishes.


Chef Kang's Kitchen
25 Mackenzie Road
Singapore 228681
Tel: +65 62386263
Nearest MRT: Little India (DT Line, NE Line)

Opening Hours:
Tue-Sun: 1130am - 230pm, 545pm - 10pm

Direction: 
1) Alight at Little India MRT station. Take Exit A. Turn right and cut through the carpark. Walk to destination. Journey time about 5 minutes. [Map]