Jiak Kim House @ Jiak Kim Street (Kim Seng Road) - Former Zouk Transformed into a Beautiful Modern Asian Restaurant by The Brewerkz Group

Stepping into the former Zouk, one encounters the metamorphosis into Jiak Kim House, an enchanting dining venture brought to life by The Brewerkz Group. Chef-Partner Seow Tzi Qin takes the reins, introducing an inventive menu that weaves modern Asian cuisine with Southeast Asian flavours, all within a contemporary framework. This establishment is more than a restaurant; it celebrates evolution against the backdrop of Zouk's storied past.

The dinner commences with complimentary rotating bread, with the noteworthy Bolo Bun stealing the spotlight with its century egg and salted egg filling. This treat could easily grace the shelves of a bakery. Following this, an Amuse Bouche takes the stage, presenting a delightful ensemble of crunchy jellyfish paired with a palate-refreshing sorbet, setting the tone for the dining experience.

Chilli Crab Pie Tee 4/5

7-Herbed Crab Cake, Assam Mayo 4.8/5

Spanish Mackerel Otak Otak, Green Curry 3.8/5

Lamb Golash Croquette, Mint Coriander Coulis 4.5/5

For those venturing into Jiak Kim House for the first time, I strongly recommend having the Tingkat of Memories ($36). This ensemble features four distinct items: the 7-Herb Crab Cake with Assam Mayo, Lamb Goulash Croquette with Mint Coriander Coulis, Chilli Crab Pie Tee, and Tri-Colour Otak Otak. These items aptly exemplify Chef TQ's culinary vision and the establishment's unique gastronomic style. Moreover, they offer a vibrant introduction to the rich and diverse flavours of Southeast Asian cuisine.

Mushroom Herbal Tea 'Macchiato' 5/5

The Mushroom Herbal Tea 'Macchiato' ($22) is the chef's creative take on the beloved local Bak Kut Teh. The concoction comprises peppery mushroom consommé infused with a fragrant herb and spice blend. Topped with a frothy green peppercorn foam, the dish is served with a delightful side of playful mini dough fritters. I found joy in dipping the dough fritters into the comforting and flavoursome soup, a reminiscent act of savouring local Bak Kut Teh delightfully.

Hay-Smoked Wagyu Hamburg 4/5

The Hay-Smoked Wagyu Hamburg ($28) draws inspiration from the Vietnamese Bo La Lot. This delectable dish features juicy chargrilled patties made from a succulent blend of chuck, short rib, and pork belly, expertly wrapped in fragrant shiso leaves. Accompanied by a tantalising green pepper sauce, the dish is complemented by fresh kimchi pickles at the side, adding a delightful touch that helps balance the richness of the flavours.

Herbal Scallops 'Pao Fan' 4/5

The Herbal Scallops 'Pao Fan' ($42) received mixed reviews from some dining companions who felt it fell short of the traditional Chinese Pao Fan dish's expectations. Despite presenting components like puffed rice, the dish deviated from the anticipated experience. Rather than a faithful representation of Pao Fan, it resembled more of a scallop dish paired with earthy cordyceps and briny ikura in dashi buerre blanc. Nevertheless, it was still enjoyable as a scallop dish on its own.

Garum Quail Panggang 4.5/5

The Garum Quail Panggang ($46) left me in awe of Chef TQ's cooking. It stands as the most delightful way I've experienced quail thus far. The quail, expertly butterflied and beautifully chargrilled, is served alongside creamy celeriac mash, truffle sauce, crispy lotus root chips, and deep-fried cauliflower bhaji. The combination of flavours and textures in this dish is truly magical.

Kam Heong Sambal Grouper 4.2/5

The Kam Heong Sambal Grouper ($40) showcases a boldly flavoured Tiger Grouper fillet marinated overnight in black peppercorns and homemade sambal. Paired with lively mangosteen salsa and served alongside cilantro rice, the dish presents a delightful fusion of robust flavours and diverse textures, creating a unique and memorable dish.

Beef Tongue-To-Tail 4/5

The Beef Tongue to Tail ($42) presents fork-tender spice-infused rendang short ribs, torched ox tongue, and braised oxtail. Accompanied by domino potatoes adorned with grated coconut, smoky grilled shishito peppers, and a refreshing rojak salad, the dish artfully showcases the diverse and delectable facets of the cow.

Challans Duck Two Ways 4/5

The Challans Duck Two Ways ($48) is meticulously roasted to a beautiful pink, accompanied by a tangy sour plum sauce and served alongside a salted vegetable risotto. Despite the tender and flavourful duck meat, some diners felt it lacked the pronounced Southeast Asian flavours evident in the other dishes.

Snow Peak 4/5

The ethereal Snow Peak ($22) unveils a Moutai and pineapple-infused sorbet nestled on a bed of diced scoby, draped in a delicate coconut jelly, and adorned with guava, strawberries, and playful lime meringue shards. This dessert is a delightful and refreshing conclusion to the meal.

Jiak Kim 4.5/5

Jiak Kim ($22), literally translating to 'eat gold,' is an exquisite flower-shaped dessert adorned with gold foil. This dessert combines layers of roselle hawthorn jelly, earl grey mousse, Berriolette compote, and namelaka chocolate cream, delivering a harmonious blend of flavours and textures.

Note: This is an invited tasting.


Jiak Kim House
5 Jiak Kim Street
#01-16/17
Singapore 169426
Tel: +65 98315430
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Nearest MRT: Havelock (TE Line)

Opening Hours:
Mon-Sat: 12pm - 3pm, 6pm - 11pm

Direction:
1) Alight at Havelock Road MRT station. Take Exit 4. Walk to traffic junction Kim Seng Road and Havelock Road. Cross the road. Turn left and walk down Kim Seng Road towards Grand Copthorne Waterfront Hotel. Turn right onto Jiak Kim Street. Walk to destination. Journey time about 6 minutes. [Map]

Opus Bar & Grill @ VOCO Orchard Singapore - Flame-grilled Haven for Discerning Steak Enthusiasts

Opus Bar & Grill, nestled within VOCO Orchard Singapore, unveils a new Executive Chef, Dean, boasting an impressive career spanning over 25 years across the United Kingdom and Singapore. Known as a haven for discerning steak enthusiasts, we visited Opus Bar & Grill for a dinner that promised the elevation of flame-grilled perfection.

Crab Cake 4.5/5

The Crab Cake ($29) emerged as a star-studded starter. Crafted into a jumbo sphere, it showcased a decadent crab meat filling. The crispy exterior of the croquette-like creation harmonised impeccably with the mango puree, wasabi mayo, pickled pineapple, and a crowning touch of caviar. A luxurious prelude that set the stage for what was to come.

Burrata Salad 4.5/5

Following next, the Burrata Salad ($28) offered a refreshing interlude. The fresh and creamy texture of burrata paired seamlessly with fermented chitose cherry tomato and plum gel, creating a symphony of flavours. The addition of crispy basil crackers contributed a delightful textural contrast, elevating the overall dining experience.

Charred Cabbage Steak 4.8/5

Diverging from the conventional steak offerings, Opus Bar & Grill introduced the Charred Cabbage Steak ($22). This innovative dish showcased sweet cabbage with a smoky aroma from the grill, enhanced by the firework of flavours from herb cheese mousseline, shallot crisps, hazelnut snow, and chilli oil. It is an unexpected delight reminiscent of okonomiyaki, challenging the norms and delighting the palate.

Grain-Fed Miyazaki Striploin A4, Japan (300g) 4.5/5

A visit to Opus Bar & Grill is synonymous with savouring their flame-grilled steaks. Opting for the Grain-Fed Miyazaki Striploin A4 ($138) from Japan, we were treated to a sensory journey of exceptional marbling, tenderness, and rich flavour. The flame grilling process unveiled the steak's full potential, a testament to Opus Bar & Grill's mastery of its craft.

Coal-Roasted Spatchcock Chicken 4.2/5

For those preferring alternatives to beef, the Coal-Roasted Spatchcock Chicken ($42) emerged as a stellar choice. The caramelised char on the skin, attributed to the tare glaze, complemented the moist and tender meat. It is accompanied by a side of Nori Mash, velvety and creamy.

Jivara Floral Garden 4.2/5

Concluding our dinner, the Jivara Floral Garden dessert made a grand entrance. Beautifully presented as a lollipop, it featured Passion fruit-inspired ganache, cassis micro sponge, dark chocolate cigars, and a Valrhona Jivara 40% praline milk chocolate. It is a rich and chocolaty crescendo, providing a sweet symphony to conclude our meal.

Opus Bar & Grill, under the guidance of Executive Chef Dean, rises above the ordinary steakhouse experience. It's a sanctuary where every dish and every bite compose a symphony within an epicurean masterpiece. The expertise in flame-grilled perfection establishes Opus Bar & Grill as an essential destination for those craving superbly grilled meats and seafood.

Note: This is an invited tasting.


Opus Bar & Grill
VOCO Orchard Singapore
581 Orchard Road
Singapore 238883
Tel: +65 6730 3390
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Nearest MRT: Orchard (NS, TE Line)

Opening Hours:
Daily (Breakfast): 630am - 1030am
Daily (Dinner): 6pm - 103pm
Sat (Lunch): 12pm - 2pm
Sunday Brunch Buffet: 12pm - 3pm

Direction:
1) Alight at Orchard MRT station. Take Exit 4. Walk towards Wheelock Place via ION. Exit Wheelock Place and turn left towards Liat Tower. Walk down Orchard Road to destination. Journey time about 10 minutes. [Map]

Origin Grill @ Shangri-La Singapore - Redefining Sunday Brunch with Elevated Brunch Classics

Origin Grill at Shangri-La Singapore has recently launched a brand new Sunday brunch experience. The hearty brunch affair includes unlimited servings of small plates, featuring an array of exclusively crafted appetisers and elevated brunch classics alongside Josper Grill creations for the mains.

If you are in the mood for a boozy brunch, add on the free-flow beverage package ($88++ per person), which includes the curated Kir Royale with champagne and house-made liqueur infused with a variety of fruits and florals. There is also a choice of Veuve Clicquot champagne from Australia, Shaw & Smith Chardonnay, Mitoloa Jester Shiraz and a selection of spirits. We had a Chrysanthemum & Honey Royal and Raspberry & Grapefruit Royal.

Origin Healthy Bowl 4/5

Origin Healthy Bowl is one of my favourite dishes. Seasoned with salt and olive oil, I like the earthiness of the Organic Kale, which also offers a very pliable texture. The salad had a tasty blend of textures and flavours with creamy avocado cubes, crunchy broccolini and crisp baby radish alongside nutty Spice Seed crumbs. The slices of pickled onions complemented the overall flavour with a hint of acidity.

Seabass Ceviche 2.5/5

Seabass Ceviche has an Asian-inspired flair to its flavour profile - Coconut Cream, Chilli, Coriander, and Mango Salsa. The ceviche lacked a much-needed zest and acidity, especially when the Mango Salsa leaned towards the sweeter side.

Pork Rillette 4.8/5

Pork Rillette is a winner with unctuous and well-seasoned Pork Rillette, served with apple salad and grilled walnut bread. The bread itself had a nutty profile, which complemented the creamy spread.

Josper Grilled Butter Lettuce 3.5/5

Josper Grilled Butter Lettuce presents a luxurious take on caesar salad. Generously coated with caesar dressing, the butter lettuce was creamy with a subtle smokiness from the grill that lingered on my palate. Finished off with a lavish sprinkle of shaved parmesan, strips of crisp bacon and anchovy fillets, every bite into the lettuce was a morish experience.

Foie Gras Toast 3/5

Foie Gras Toast is a dainty bite offering Foie Gras on grilled brioche loaf, complemented with pear chutney.

Sweetcorn Soup 4/5

Sweetcorn Soup had a thick consistency, topped with spanner crabmeat and popcorn crumb. I immensely enjoyed its intense corn sweetness. A crack of black pepper would have been perfect.

Truffle Mac and Cheese Macaroni 4.5/5

Buttermilk Fried Chicken Waffle 4.5/5

Truffle Mac & Cheese Macaroni and Buttermilk Fried Chicken Waffle are decadent small plates that might tempt you to forsake your mains! The Truffle Mac & Cheese Macaroni featured just the right amount of Gruyere Bechamel, creating a desirable gooeyness that coated the macaroni. Topped with maple syrup and chipotle hollandaise, the Buttermilk Fried Chicken Waffle had a moreish combination of savoury-sweet flavours with a hint of heat. The waffle, fluffy with a crisp exterior, paired excellently with the crispy bacon and fried chicken. While the chicken could have been meatier and more tender, the crispy bacon in all the dishes was exceptionally tasty without being overly salty.

Avocado Benedict 3.5/5

Four Egg Benedict options are available, including Classic Egg Benedict. Avocado Benedict was wholesome and tasty, with a base made with avocado and edamame, topped with poached egg and a touch of lime zest. However, the consistency of the poached egg, like the other egg benedict we had, was an issue. They were more like soft-boiled eggs with watery egg whites, which dampened the dish.

Crab Cake Benedict 3/5

Crab Cake Benedict is a must-try with Origin Crab Cake with Bisque Hollandaise. The sauce complemented the crusty crab cake; it was a pity that the portion underneath the egg was slightly soggy due to the watery egg white.

Lobster Benedict 3.5/5

With an additional $22, you get a luxurious Lobster Benedict - Grilled Sourdough, ½ Butter Poached Boston Lobster Tail on grilled sourdough toast, alongside Sautéed Kale and Crispy Bacon, dressed with Bisque Hollandaise. The lobster tail was succulent, while the bacon gave the dish a delightful texture and savoury notes.

Confit Duck Leg 2.8/5

From the Big Plates, we ordered a Confit Duck Leg featuring Hudson Valley Duck Leg with Foie Gras Jus, served with Duck Fat Fries. While the flavour was all right, we found it a tad salty.

Yukimuro Snow-Aged Wagyu A4 Striploin 3.5/5

While the Big Plates also offers a classic Steak and Egg, we were recommended the Yukimuro Snow-Aged Wagyu A4 Striploin (100g Additional $86) from their Origin Signature Beef Cuts, served with Chimichurri. The Josper grilled steak had a rich flavour enhanced by the smokiness from the grill but was let down by the execution. The doneness of the steak could be more even.

Tarte Tatin 4.8/5

Tarte Tatin was aesthetically pleasing and enjoyable for desserts with a caramelised Sweet Apple Tuille paired with whipped mascarpone, Honey Croissant and Honeycomb for texture. The creamy and milky whipped mascarpone combined the elements into one decadent bite.

66% Chocolate Flan 4/5

For chocolate lovers, this 66% Chocolate Flan is a must. The Pecan Cacao Nib Praline gave it a nutty flavour, and the Vanilla Gelato added to the velvety texture of the flan.

Sunday Brunch at Origin Grill is available at $98++ per person every Sunday, from 11:30am to 2:30pm.

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.


Origin Grill & Bar
Shangri La Singapore Hotel
Lobby Level Tower Wing
22 Orange Grove Road
Singapore 258350
Tel:+65 62134595
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Nearest MRT: Orchard (NS Line)

Opening Hours:
Tue-Sun: 12pm - 230pm, 6pm - 1030pm
(Closed on Mon)
Direction:
1) Alight at Orchard MRT station. Take Exit 4. Walk towards Wheelock Place via ION. Exit Wheelock Place and turn left towards Liat Tower. Cross the road at the traffic light junction and turn left towards Royal Thai Embassy. Walk down to the end of Orchard Road. Turn right onto Orange Grove Road. Walk to destination. Journey time about 23 minutes. [Map]

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.


[CLOSED]
The Kongsee
10 & 12 Gemmill Lane
Singapore 069252
Tel: +65 8828 7664
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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)

Direction:
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]