藝 Yi By Jereme Leung @ Raffles Singapore - A Sumptuous Tribute to The Hairy Crab Season

In conjunction with the hairy crab season, 藝 Yì by Jereme Leung at Raffles Singapore presents a refined and artistic line-up of exquisite Hairy Crab Creations from 16 October to 17 November 2023.

Amuse Bouche 3.5/5

Our amuse-bouche offers a myriad of sour, sweet, and spicy flavors using the technique of pickling, which is an integral part of China’s culinary history. The Pickled Genting Highlands Mini Tomato with Dried Sweet Plum whetted my appetite with its salty-sweet juice, while the rest awakened the senses with their heat, acidity and crunchy texture.

Appetizers 3.5/5

For appetiser, we got to try 2 items from their exclusive Memoirs of Nanyang Menu - Foie Gras Terrine with Calamansi & Organic Perilla Plum and Deep-fried Crab Roll with Malacca Shrimp Paste and Ipoh Guava Salsa. These 2 items highlight the versatility of ingredients native to Southeast Asia, such as the use of the tart Calamasi, the funky yet alluring Malacca shrimp paste and the zesty Ipoh's Guava. In addition, we were also served with a juicy Poached Oyster with Japanese Sea urchin & Kristal Caviar.

Hot & Sour Basil Chicken Consommé 4/5

Before the mains, we were served a soul-warming Hot & Sour Basil Chicken Consommé with Geoduck & Cameron Highlands Stem Lettuce. One could easily be fooled by its clear appearance. The heat level is quite intense, thanks to Sichuan pepper, but it also has a sweet depth to it. The slices of geoduck provided an enjoyable texture, contrasting with the crunchy Cameron Highlands' Stem Lettuce.

Steamed Hairy Crab 4/5

From the Hairy Crab Creations' menu, we sampled the most popular dish: Traditional Steamed Hairy Crab with Taiwanese Mullet Roe & Perilla Leaves, served with Osmanthus & Wolfberry Ginger Tea. The freshly sourced furry-clawed crustaceans from Taihu boasted rich and creamy roe, while every nook and corner of the shell was filled with firm and sweet crab meat. I love the warm and fragrant ginger tea at the side, lending a hint of sweet floral note to the overall taste of the dish.

Deep fried Spotted Groupa with Spicy Hairy Crab Roe 3/5

Another item on the menu we tried was Deep Fried Spotted Groupa with Spicy Hairy Crab Roe, crispy brown rice and Edamame. I found the exterior of the fish too dry and tough.

Hainanese Steamed Bentong Sakura Chicken 4.2/5

On the other hand, the Hainanese Steamed Bentong Sakura Chicken with Fragrant Pandan Rice & Yunnan Wild Fungus received rave reviews at our table. It's a pity that the Memoirs of Nanyang menu ends in just 2 days. The premium Sakura Chicken was exceptionally succulent and tender, and the accompanying rice was a star of its own. Fluffy and aromatic with pandan, the shreds of fungus mixed within further added texture to the rice.

Shao Xing Wine Ice Cream with Yam Paste & Gingko Nuts 4/5

Our sweet ending was Shao Xing Wine Ice Cream with Yam Paste & Gingko Nuts ($18) from the Hairy Crab Creations. The warm yam was velvety with just the right sweetness, complemented by the refreshing ice cream.

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.


藝 Yi By Jereme Leung
Raffles Arcade
328 North Bridge Road
Singapore 188719
Tel: +65 63371886
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Nearest MRT: City Hall (EW Line, NS Line)

Opening Hours:
Daily: 1130am - 2pm, 6pm - 930pm

Direction:
1) 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]

The Social Outcast @ East Coast Road (Joo Chiat) - Omakase Experiential Dining Hidden in a Mexican Grocer

Nestled discreetly behind The Madman & Co, a Mexican grocer, lies The Social Outcast - an intimate omakase haven boasting 12 counter-seats. Offering 5, 7, and 10-course omakase menus for lunch and dinner, this unassuming eatery beckons diners into a world of woodfire, smoke, and charcoal-grilled delights from across the globe.

Lobster Consomme 4.2/5

The 7-course Omakase Experiential Dining ($138++) commenced with Lobster Consomme, featuring a whole lobster meticulously grilled over charcoal. This exquisite crustacean immersed itself in a pool of sweet, revitalizing consomme. The lobster's charred essence gracefully infused the consomme, adding an alluring smoky undertone.

Eggs on Eggs 4.2/5

Our adventure segued into "Eggs on Eggs" - a reinterpretation of Chawanmushi. This velvety delight harmonised four egg varieties: chicken, century, ikura, and urchin. The addition of century egg elevated the flavour and introduced a tantalising textural contrast atop the silky egg custard.

Japanese Wagyu 3.8/5

Japanese Wagyu, a short rib cut featuring a marbling score of 12, followed suit. The pristine cut received a gentle kiss from the fire on one side, seasoned with a delicate touch of pepper. A marinated egg yolk was served alongside, intended to be a luscious steak sauce. Regrettably, the yolk's excessive saltiness somewhat disrupted the delicate equilibrium needed to fully savour this exceptional Wagyu.

Tea Pairing 4/5

Amidst the richness of our preceding courses, a fragrant bowl of tea acted as the perfect intermission, cleansing our palates and preparing us for the delectable courses yet to come.

Sate Lilit 4/5

Sate Lilit Bali was our subsequent encounter, featuring minced meat skewered on fragrant lemongrass sticks and expertly grilled. This cooking technique imparted a tantalising lemongrass aroma. Served alongside were freshly cut green and red chillies, bathed in fragrant coconut oil, adding an extra layer of aroma and flavour.

Oyster 4/5

I indulged in Oyster paired with ikura and shark cartilage for the seafood offering. A novel combination, the shark cartilage introduced a delightful textural dimension akin to soft bones, perfectly complementing the tender oysters.

Congee 4/5

Inspired by Northern Thai cuisine, the Congee arrived infused with the spicy and tangy essence of tom yum, customisable to preferred spice levels. Jamaican Jerk chicken accompanied this congee and was a complete, soul-warming meal. A drizzle of lobster oil added a robust flourish to this comforting dish.

Gelato 4/5

Our culinary journey culminated in Gelato, featuring vanilla ice cream drizzled with olive oil and adorned with lumpfish caviar. This dessert skillfully harmonised sweet and savoury elements, providing a delightful conclusion to our epicurean exploration.

Additionally, The Social Outcast offers a tantalizing Wagyu Experiential Dining experience on weekends. This indulgent affair comprises 9 exquisite cuts of Wagyu, paired with a playful DIY Sando experience.

Note: This is an invited tasting.


The Social Outcast
89 East Coast Road
#01-01
Singapore 428790
Tel: +65 8923 8924
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Nearest MRT: Dakota (CC Line)

Opening Hours:
Wed-Fri: 12pm, 130pm, 6pm, 8pm
Sat-Sun: 12pm, 130pm, 4pm, 6pm, 8pm
(Closed on Mon & Tue)

Direction:
1) Alight at Dakota MRT station. Take Exit A. Walk to bus stop at block 99 (Stop ID 81181). Take bus number 10 or 32. Alight 6 stops later. Walk to destination. Journey time about 15 minutes. [Map]

Nest At One Farrer @ One Farrer Hotel - Bespoke Private Dining Experience

Nest at One Farrer Hotel offers an exclusive and unique private dining experience inside their private studios and villas on level 20, the top floor of One Farrer Hotel. Jointly designed by Executive Chef Marcus Tan and Pastry Chef Wee Pai Hau, they invite you to experience their all-new Executive Set menus alongside curated wine recommendations.

The Havens' private dining studios are converted from their hotel rooms, with a staff assigned to serve the customers in these studios. Meaning we had had the entire room to ourselves! The private studios offer two 5-course Executive Dinner menus - Lavender set menu ($98) and Wisteria set menu ($98). Two Executive menus for lunch are available as well.

We started with two warm buns, served with Truffle Butter and Unsalted Butter. The fluffy and buttery soft bun was particularly warming.

Honey Soy Unagi 4/5

Both the starters were excellent. The Honey Soy Unagi (Lavender) is a warm starter that whets my appetite with savoury, unctuous unagi, complemented by a slightly sweet tamago. The al dente kimchi capellini topped with saltish ikura and scallion helped build the dish's texture.

Ceviche Hokkaido Scallop 4.8/5

As for the cold starter, Ceviche Hokkaido Scallop (Wisteria), each slice of the scallop was succulent, offering an almost melt-in-your-mouth texture, complemented by the bright flavours of the Asian citrus-soy dressing and pink ginger. The accompanying savoury kaiso salad added an extra layer of flavour dimension, and texture.

Ginseng Chicken Consommé Wolfberries, Chicken Gyoza 4.8/5

Mushroom Velouté 4/5

For the second course, the Ginseng Chicken Consommé (Lavender) stood out with its elegant consommé carrying a good depth of ginseng flavour. Partially immersed within, a chicken gyoza was a highlight, featuring a juicy, well-seasoned filling encased in a perfectly pan-fried crust. The Mushroom Veloute (Wisteria) boasted a deep, earthy flavour from sautéed forest trumpets, with a touch of truffle oil to further enhance that earthiness.

Hoisin-barbecue pork belly 4.5/5

Both the third courses were well executed, but I found the Hoisin-Barbeque Pork Belly (Wisteria) to have a better balance of flavours, thanks to a yummy house-made Hoisin sauce that elevated the barbecued pork belly. The pork belly itself was succulent and tender, devoid of any strong porky flavour, and the crunchy macadamia sprinkles on top provided a delightful textural contrast. The tangy pineapple compote added a sweet and bright acidity, cutting through the dish's richness.

Mentaiko Mayo Halibut 4/5

The flavour profile of the Mentaiko Mayo Halibut leans more towards the sweeter side, but overall, we still enjoyed the dish. The fish had a tantalizingly buttery texture and flavour, enriched by the mentaiko mayo. The fruity and savoury tomato mousseline, along with the pickled tomato, was a thoughtful touch by the chef.

Braised Beef Cheek Rendang 3.5/5

Both menus feature beef as the fourth course. The Lavender menu presents a visually appealing Braised Beef Cheek Rendang served with Blue pea glutinous rice, pickled pineapple-cauliflower, and crispy parsnip. The beef cheek was incredibly tender, with a melt-in-your-mouth texture, and the pickled cauliflower played a role similar to our Asian achar in a rendang dish. Though the taste of the parsnip was slightly off for some reason, it was a cohesive dish.

Filet mignon 2.8/5

As for the Filet Mignon, while the 'shao xing' wine jus that dressed it was flavourful, alongside thin slices of pancetta, the meat seemed to lack seasoning to bring out its flavours fully.

White Peach Terrine 3.8/5

Apple Tart Tatin 4/5

For desserts, the White Peach Terrine with Red Muscat Granite and Aloe Vera (Wisteria) was refreshing, especially due to the delectable bite of the jelly terrine. The Apple Tart Tatin with vanilla crème anglaise (Lavender) was stunning, striking a good balance between sweetness and acidity. However, a slight, distinct bitterness came through from the apple itself, and I'm not sure if that was intentional.

For dining at The Havens, a minimum of 4 guests is required, up to a maximum of 10 guests. Floral arrangement is upon request.

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.


Nest at One Farrer
One Farrer Hotel
Level 20
1 Farrer Park Station Road
Singapore 217562
Tel: +65 6705 7828
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Nearest MRT: Farrer Park (NE Line)

Opening Hours:
Daily: 12 - 230pm, 6pm - 10pm

Direction:
1) Alight at Farrer Park MRT station. Take Exit C. Walk to destination. Journey time about 3 minutes. Map]

Lawry’s The Prime Rib Singapore @ Mandarin Gallery - Celebrate Love And Romance This Valentine’s Day With Exclusive 7-Course Menu

Impress your loved ones with an exceptional dining experience at Lawry’s The Prime Rib, as they have created a magnificent 7-course menu to celebrate the most romantic day of the year. Available only on 14 February 2021 (for dinner at 4pm onwards), it is priced at $189 per pax and includes a special bottle of Piccini Prosecco, with a pronounced aroma of wisteria in bloom and acacia flower, for takeaway with every pair of set menus enjoyed.

Jumbo Shrimp 3.8/5

We were greeted upon arrival with an amuse-bouche of tender Jumbo Shrimp with a sweet-tangy homemade salsa sauce.

Japanese Octopus Salad 3.8/5

This is followed by a romantic orchard of Japanese Octopus Salad, which consists of grilled sliced pieces of Japanese octopus, beetroot puree and fresh fruits embedded in a young mesclun salad tossed with extra virgin oil, and drizzled with balsamic reduction.

Chicken Consommé 4/5

The Chicken Consommé features bacon-wrapped chicken pieces with mushroom cheese fillings in a clear, fragrant Chicken Consommé that is packed full of savoury flavours.

Caprese Salad with Balsamic Glaze 3.8/5

Next, we had the Caprese Salad with Balsamic Glaze. A sweet fruity combination of sliced peach, tomatoes and sliced mozzarella cheese, drizzled with balsamic reduction and extra virgin olive oil.

Palate Cleanser

We had the palate cleanser of tangy lime sorbet and limoncello before moving on to the mains.

Signature Roasted USDA Prime Rib of Beef 4.2/5

For each set menu, diners can choose between the Signature Roasted USDA Prime Rib of Beef or the Goose Foie Gras with Chicken Stew. For the former, it comes in a 150g of signature USDA Prime Rib of Beef that is carved and served with US Idaho mashed potatoes. Yorkshire pudding, whipped cream horseradish and a choice of creamed corn, creamed spinach or buttered peas.

Goose Foie Gras with Chicken Stew 4/5

An alternative main is the Goose Foie Gras with Chicken Stew, which features a soft and tender pan-seared goose foie gras with a savoury chicken stew, served with poached egg, seasonal vegetables and US Idaho mashed potatoes.

Strawberry Yuzu Mousse Sweetheart Cake 4.2/5, Red Velvet Valentine's Cake 4/5

Round off the course meal on a sweet note with the Strawberry Yuzu Mousse Sweetheart Cake - a decadent white chocolate strawberry mousse with a soft fruity yuzu coulis, and topped with pink chocolate glaze, or the Red Velvet Valentine's Cake, which is a lovely heart-shaped moist red velvet cake, lightly frosted with cream cheese filling.

Cupid's Arrow 4/5, Steady on the First Date 4/5

Add on to the evening of romance with an ala carte order of some sexy cocktail. The Cupid's Arrow and Steady on the First Date cocktails have been specially concocted for a real splash to the evening and to have you and your Valentine floating on cloud nine.

To indulge in a night of resplendent romance, tables are available for booking at 68363333 or reservations@lawrys.com.sg.

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.


Lawry's The Prime Rib Singapore
Mandarin Gallery
333A Orchard Road
#04-01/31
Singapore 238897
Facebook
Website
Nearest MRT: Somerset (NS Line)

Opening Hours:
Mon-Wed: 1130am - 10pm
Thu-Sat: 1130am - 1130pm
Sun: 1130am - 12am

Direction: 
1) Alight at Somerset MRT station. Take Exit B. Walk to ground level. Turn left onto Orchard Road. Walk down Orchard Road. Cross the road and walk to destination. Journey time about 5 minutes. [Map]