Mezza9 @ Grand Hyatt Singapore - 9 Different Dining And Wining Experiences Under One Roof

Many people has the misconception that Mezza9 at Grand Hyatt is a buffet restaurant but actually it is not. Probably due to its popular Sunday brunch and open show kitchen concept, I also thought that Mezza9 offers buffet throughout the week. Mezza9 is actually a restaurant with 9 different dining and wining experiences under one roof. You have the Grill, Sushi, Thai, Seafood, Steam Basket, Patisserie, The Shop, Party Room and Martini Bar all housed together, where you can order anything from any of the concepts. It is perfect for people who wants variety and not restricting one to just a particular cuisine.

Lychee Martini 4.5/5

We started with some pre-dinner and I ordered a light but refreshing Lychee Martini from the Martini Bar to start with.

Tom Yam Goong Nam Kon 4/5

Actually the menu is a bit overwhelming as they are some many things we want to try from the different cuisines. We decided to try as far as possible order an item from each section or concept. From the Thai Menu, we decided to have the Tom Yam Goong Nam Kon ($16), a Thai spicy and sour soup with tiger prawn. The kick from the spiciness definitely whets up our appetite.

Blue Swimmer Crab Cake 4.2/5

Seasonal Rock Oysters 4.5/5

From the Seafood Menu, we tried the Blue Swimmer Crab Cake ($7.50/pc) with remoulade sauce. It is packed with real crab meat encased in a crispy exterior. A delicious and delightful starter. We also ordered some Seasonal Rock Oyster ($6/pc). They were fresh and plump.

Premium Sashimi Moriawase on Ice 4/5

Japanese is one the my favourite cuisines and I can't resist getting some sashimi from the Sushi section. The Premium Sashimi Moriawase on Ice ($88) comes with fresh delivery such salmon, swordfish, yellowtail, ebi and scallop. While they are fresh and thickly cut, I was expecting a little bit more in terms of ingredients since it is labelled as premium, such as toro and uni.

French Charolais Beef Fillet 250g 4.5/5

Green Asparagus with Hollandaise, Dukkha 4.2/5

From seafood we moved on to some meat from the Grill menu. We decided to go for the French Charolais Beef Fillet 250g ($70) which is grass-fed and dry aged for 50 days. Grilled to a beautiful medium rare pink, the beef had a delectable full flavour with a nice char on the exterior. To go with the steak, we also ordered Green Asparagus with Hollandaise, Dukkha ($9) as our side.

Mezza9 Dessert Extravaganza $38

We really have a hard time deciding which dessert to order, so the easiest way is to have the Mezza9 Dessert Extravaganza ($38) which includes everything on the dessert menu. The dessert platter consists of the Mezza9 Flower Pot, Peach Compote, La Esmeralda Chocolate Pudding and Gluten Free Banana Flour Crepe. My favourite is the chocolate pudding and gluten free banana flour crepe.

Note: This is an invited tasting.


Mezza9
Grand Hyatt
10 Scotts Road
Singapore 228221
Tel: +65 67321234
Facebook
Website
Nearest MRT: Orchard (NS Line)

Opening Hours:
Mon-Thu: 12pm - 3pm, 6pm - 1030pm
Fri-Sat: 12pm - 3pm, 6pm - 11pm
Sun Brunch: 12pm - 3pm
Sun: 6pm - 1030pm

Direction:
1) Alight at Orchard MRT station. Take Exit A. Walk to Scotts Road. Walk down Scotts Road. Walk to destination. Journey time about 5 minutes. [Map]

The RANCH Steakhouse by ASTONS @ Clarke Quay - Great Steak, Humbly Priced Dry Aged & Premium Beef

The RANCH Steakhouse is an ASTON’s chain that opened at Clarke Quay, specialising in dry aged steaks served table side. Upon entering the restaurant, you’ll be greeted with huge portions of steaks aging in the glass fridges. It was great how you can take a look at the steaks being aged and even see how many days they’ve been aged for. You can also feel free to watch your meals being prepared at the open concept kitchen.

Beef Tartar 4/5

Start of with their wide range of cold or hot starters. We had the Beef Tartar ($18/100g, $34/200g) which was a generous amount of hand cut beef tenderloin mixed with onions, caper, gherkin, tomato and spices to musk the raw taste of beef. A smooth quail egg will be cracked in the centre, then laced with XO Cognac. Enjoy this tender beef with toasted rye bread.

Crab Cake 4/5

A hot starter that is a must try was the Homemade Crab Cake ($18). They use premium crab meat in the patty and was accompanied with a really interesting and refreshing avocado ice cream. One of my favourite elements on this dish was the roasted red capsicum ketchup that went so well with the crab cake.

French Onion Soup 4/5

If you’re a soup person like me, the French Onion Soup ($12) and the Classic Lobster Bisque with X.O. Hennessy ($16) were so hearty. We personally liked the Lobster Bisque more as it had more complex flavours and was so rich and creamy, with real bits of lobster in it. Pair your soup with The RANCH Artisan Bread Basket ($7) that comes with the most fragrant truffle butter.

Signature USDA Prime 30 Days Dry Aged Steak 4.5/5

Now to the mains we’ve all been waiting for - the Signature USDA Prime 30 Days Dry Aged Steak. This 700g of Porterhouse T-Bone ($15/100g, min. order 700g) was enough to feed about 2-4 pax and came with a choice of one sauce - Bearnaise, Perigord Truffle, Red Wine or Twin Peppercorn. Honestly, the steak was already so amazing on it’s own but I do recommend the Perigord Truffle sauce.

Whip out your phones as they will serve your choice of steak table side and cut it right in front of you. The difference between a regular steak and a dry aged steak is that it is more firm and compact, giving you a lot of flavour in every bite. Along with your steaks, feel free to order any of their side dishes for $8 each. I recommend The RANCH Homemade Fries which were so well made I was so addicted to them.

Chocolate Paradise 4/5

End of your meal with a comforting dessert like the Chocolate Paradise ($12). This was a sight to behold as it featured a hazelnut chantilly, feuilletine tuiles and a salted crumble. Paired with a swiss chocolate ice cream, this dessert was like a deconstructed and elevated ferrero rocher.

Creme Brulee 4.5/5

My winning dessert was the Creme Brulee ($12) as it was my first time having a sour creme brulee which was so refreshing. The tanginess from the passionfruit went so well with the heavy creme brulee, I couldn’t have asked for a better combination.

The RANCH Open Burger 4.5/5

The RANCH Steakhouse is also offering a 2 Course Set Lunch at $15 that is not only affordable but so value for money. It comes with a soup of the day and a main course which you can choose from The RANCH Open Burger, Mushroom Linguine and Corn-Fed French Spatchcock. The RANCH Open Burger was one of the best burgers I’ve had and I wasn’t surprised since it was made with premium beef patties and topped with a sous vide egg, crispy bacon and a toasted brioche. It was juicy, so packed with flavour and was enjoyable with every bite.

Photos and words by Vanessa Chia. A girl who has a passion for taking photos. Determined to always get better at what I am doing. Note: This is an invited tasting.


The RANCH Steakhouse by ASTONS
The Foundry, Clarke Quay
3 River Valley Road
Block B, #01-15
Singapore 179021
Facebook
Website
Nearest MRT: Clarke Quay (NE Line), Fort Canning (DT Line)

Opening Hours:
Daily: 12pm - 3pm, 5pm - 12midnight

Direction: 
1) Alight at Fort Canning MRT Station. Take Exit A. Turn right and down River Valley Road. Turn right onto Tan Tye Place. Walk to the end of the road. Turn left onto Clark Quay. Walk to destination. Journey time bout 5 minutes. [Map]

2) Alight at Clarke Quay MRT station. Take Exit C or G. Walk to the river front. Turn left and walk down the river. Cross the bridge. Walk to destination. Journey time about 5 minutes. [Map]

665°F @ Andaz Singapore - Gourmet Cuts & Seafood Grillhouse with Skyline Views

If temperature is one of the keys to get your meats perfectly grilled, is there a magic number to it? 665 Fahrenheit could be it, hence the moniker 665°F of the premium steakhouse belonging to Andaz Singapore. Sitting right at the top at Level 38, it offers exceptional views of the Singapore skyline. Not uncommon, you might be thinking, since there are indeed many others that offer somewhat similar views. But what's captivating, is the rich interior of this restaurant that will elevate your dining experience.Tailored by famed designer Andre Fu of AFSO, 665°F is seamed with traits of a traditional Savile-Row tailor shop. Think Kingsman. Walk through a narrow doorway that seems to encapsulate time with a copper-arched ceiling, and eventually you will find yourself in a dining room of its own that is strong with solid furnishings, tone with hues of walnut, burgundy and copper. The focal point of this room is the show kitchen, almost as wide as the room and at the heart of it sits the Pira oven and grill. Set at temperature 665°F, it's where your prime selection of meats are being chargrilled to your desired doneness.

Lime-cured Kingfish 3.8/5

Made with hefty ingredients such as kingfish, yellowfin tuna, jumbo lump crab, you soon realise that the appetizers here are to be recognised. Lime-cured Kingfish ($29) is firm and meaty, which formed a strong but welcoming textural contrast with the twirl of watermelon radish underneath. The radish has a pink-magenta core, hence the watermelon reference. The mustardy notes of the radish, together with the acidity of finger lime, cut the fattiness of the fish and gave a clean finish.

Yellowfin Tuna Tartare 3.8/5

Equally refreshing is the Yellowfin Tuna Tartare ($48) which is crowned with a luxurious layer of cavier. its beef-like texture satisfied even more than the former, as it tasted fuller and creamier with the avocado.

Jumbo Lump Crab Cakes 3.8/5

Jumbo Lump Crab Cakes ($32) are seared on both sides. Encased in it is shredded bits of crab meat in a slightly creamy mixture. I love the tanginess that accented the crab cake, tinkling my taste buds as I bit through. The herbs and seasoning within highlight and boost the natural flavours of the crab meat. The only problem I had with this dish, as well as the first two, was the amount of salt that went into them, which hampered the sweetness of the meats from coming through fully.

Beef Carpaccio Celeriac, Truffle 4/5

Beef Carpaccio Celeriac, Truffle ($39) is more moderately salted. So soft and tender, every piece is something to slowly savour upon. The truffle fails to exude much presence however. I reckon it works better with warm dish, when there's some heat to help release its aroma and flavour.

Patagonian Toothfish Fillet 4.5/5

Moving on to the mains. Being a fan of fatty fish, the Patagonian Toothfish Fillet with Lemon and Dill ($60) sits really well with me. Baked and lightly seasoned with lemon and dill, such simple cooking method to treat a good piece of fish is really the way to go.

Boston Lobster with Thermidor 4.2/5

Boston Lobster with Thermidor ($80) is an extravagant dish with a luscious blanket of cheese. The lobster flesh underneath the golden brown crust was firm and bouncy.

USDA Prime, Omaha, USA Sirloin 4.2/5

Australian Lamp Chops 3/5

As for the meats, the affordable pricing may make you smile. We had the grain-fed USDA Prime, Omaha, USA Sirloin ($69 for 340gram) and Australian Lamp Chops ($55). While we loved the flavourful medium rare sirloin that came with a deep rich crust, the lamp chops however fell short with a gamey taste.

Mac & Cheese 4.2/5

Sides are available to complete your meal. Both Mushrooms ($15) and Mac & Cheese ($14) live up to expectations, especially the latter, which hit the spot with its al dente macaroni just gently bathed in cream and cheese.

Vegetable Dauphinoise 3/5

Green Asparagus 2.8/5

However, I can't say the same for the Green Asparagus ($14).  Not only was it limp in the truffle butter, I did not enjoy the soft texture of the asparagus. The Vegetable Dauphinoise ($15) also failed to showcase the qualities of root vegetables.

Ivory and Bitter Chocolate Mousse 4/5

Desserts here are meant to be fun and messy. But I feel Ivory and Bitter Chocolate Mousse ($28) is a case of lacking in texture, which is a pity as the bitter sweet mousse tastes really good with the tart cassis compote that spreads along the surface of the chocolate sphere. I would probably be happier if it is solidified into an ice cream. While the Baked Alaska, Passion Fruit, Raspberry Sauce ($28) has an old-fashion sweetness that I couldn't deal with.

Baked Alaska, Passion Fruit, Raspberry Sauce 3/5

Have a feel of the exclusive and intimate atmosphere of 665°F yourself. The menu carries a range of produce and ingredients sourced directly from the United States, Ireland, Australia, the United Kingdom and more. With time, I believe the dishes delivered will be just as polished as the interiors.

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.


665°F
Andaz Singapore
Level 38
5 Fraser Street
Singapore
Tel: +65 64081255
Facebook
Website
Nearest MRT: Bugis (DT Line, EW Line)

Opening Hours:
Tue-Sat: 6pm - 10pm

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

Ding Dong @ Amoy Street - Refreshes Local Favourites With Contemporary Techniques

Ding Dong at Amoy Street, lead by their new Assistant Head Chef Miller Mai has created a new menu drawing inspiration from his childhood favourites by giving traditional flavours an unique spin.

Shark Bay 4.2/5

A visit to Ding Dong is not complete without checking out their cocktails. I knew my visit was going to be a fruitful one with the Shark Bay ($22) which is a concoction of rum, papaya, pear, grapefruit and lime. A light and fruity sweet drinks to kick start the dinner.

Scallop Ceviche with Kuih Kapit 3/5

We started with the Scallop Ceviche with Kuih Kapit ($18) whereby the diced Hokkaido scallop is paired with diced Thai mango, pickled shallot and ebikko. I like the innovative idea of serving kuih kapit or better known to many as love letter. However, I felt that the sweetness of the kuih kapit overshadowed the ceviche. Furthermore the scallop ceviche lacked the characteristic zest and acidity.

Boneless Beef Shank with Rice Noodle 3/5

Inspired from the Vietnamese bun cha is the Boneless Beef Shank with Rice Noodle ($18).The beef which is supposed to be marinated with Thai curry paste was rather flat in taste for me. I could not taste any curry flavour at all. The cold noodle is dressed in lemongrass dressing, kind of resembles our laksa noodle dish.

Miso Cured Salmon with Yuzu Sorbet 4/5

A light and refreshing starter is the Miso Cured Salmon ($22). The Norwegian salmon is cured in white miso paste for a good 12 hours. It is served together with house-made wakame salad and topped with ikura roe and yuzu sorbet. Love the touch of cold sweetness from the yuzu sorbet that freshened up the whole enjoyment.

Crispy Pig Trotter with Spiced Vinegar 4.2/5

Great for sharing is the Crispy Pig Trotter with Spiced Vinegar ($29). The pork trotter is brine, sou vide, dried in chiller and then deep fried before serving. Crispy on the exterior and succulent inside, you just need to get your hands dirty and dig into it. Have it together with the accompanying spiced vinegar to cut that richness.

Yam Ring with Poached Egg 4/5

The Yam Ring ($20) is a local zichar inspired dish which is made in-house. It is topped with sauteed asparagus and an organic egg. The rendition is also good for vegetarian. The ring considers of crispy exterior with hint of five spice powder encasing the the flavourful local yam which was steamed before being molded into shape and deep fried. I enjoyed it but I thought if there are more elements to pair with the yam that will be nicer. Internally, I hope our local zichar stalls will be inspired by this creation and up the game in their own ways.

Rendang Beef Brisket Bun 4.8/5

The dish that I enjoyed most is the Rendang Beef Brisket Bun ($21). Served in a Chinese steamed bun, is the beef brisket which has been brined, smoked and barbecued. This is sandwiched together with turnip omelette, for an extra texture. The bun is topped with pickled cucumber or achar for the extra crunch, at the same time giving the flavours that extra oomph.

Tuan Loin with Green Papaya 3/5

A interesting combination of Japanese and Thai in the Tuan Loin with Green Papaya ($28). The tuna is seared and served with green papaya and mizuka micro tomatoes. It is a spicy dish but I felt the papaya salad lacked the characteristic acidity. Overall I felt the dish needed more refinement to bring the elements together as a whole.

Lobster Tail and Sriracha Crab Cake with Tom Yum Broth 4.5/5

While the Thai element did not quite work out for the previous dish, I thought otherwise for the Lobster Tail and Sriracha Crab Cake with Tom Yum Broth ($30). The made in-house tom yum broth is poured into the dish at the table. The sour and spicy broth complemented the seafood excellently. It is like have a refined version of tom yum soup.

Pork Collar Char Siu Rice 4.2/5

Who on earth will imagine that I can find a plate on char siew rice at Ding Dong? Well, The Pork Collar Char Siu Rice ($26) is a premium version that uses Iberico pork and topped with chicharon for that extra texture. It is also dusted with leek ash for smokiness and lastly paired with pineapple salsa for a sweet refreshing finish. It even comes with a bowl of rice. That is like a meal on itself.

Ginger Lime Parfait with Lychee Sorbet 3.5/5

Moving to the desserts, we tried a couple and I thought the Ginger Lime Parfait ($11) is rather unique with the introduction of spices into dessert, such as the Sichuan pepper. The flavours are rather complex but it can of work when all the components are eaten together.

Banana Cannoli 4.5/5

The dessert I enjoyed probably goes to the Banana Cannoli ($15) with peanut butter and vanilla ice cream. The sweet and savoury dessert is given an Asian influence with the used of banana like the local goreng pisang. The crispy phyllo pastry which is brushed with butter, crusted peanut, sugar and cinnamon powder reminded me of the Chinese peanut candy with its sweetness and stickiness.

Overall I was impressed with the innovative and playful take of the traditional Asian cuisine by chef Miller Mai. It definitely opens my eyes as well as taste buds to the culinary skills and potential how local flavours can be progressed to the next level and made it into a global dish.

Note: Ths is an invited tasting.


Ding Dong
115 Amoy Street
#01-02
Singapore 069935
Tel: +65 65570189
Facebook
Website
Nearest MRT: Telok Ayer (DT Line), Tanjong Pagar (EW Line)

Opening Hours:
Mon-Sat: 12pm - 3pm, 6pm - 12midnight
(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. Walk to destination. Journey time about 5 minutes. [Map]

2)  Alight at Tanjong Pagar MRT station. Take Exit G. Follow the covered walkway to the junction of Mccallum Street, Telok Ayer and Amoy Street. Turn left at the junction onto Amoy Street. Continue on Amoy Street to the end of the road. Walk to destination. Journey time about 12 minutes. [Map]

The Bravery Cafe @ Horne Road - Now Opens For Dinner On Friday & Saturday

Recently I went back to The Bravery Cafe with Nobelle and Wilson to check out the newly introduced dinner menu. It actually has been more than 3 years since I last visited the cafe. With the white clothes laid over the wooden tables, it transformed the cafe into a different ambiance for dining in the night.

Garlic Crieam Mussel Stew 4/5

We started our dinner with the Garlic Cream Mussel Stew ($9.80). The New Zealand half shell mussels were fresh, plump and juicy, swimming in a garlic infused creamy soup which was really comforting. Glad that it is served with a slice of toasted bread to soak up the delightful soup.

Mini Crab Cakes 3/5

I heard from my friends that the bravery cafe serves awesome crab cakes for lunch so I was eager to try their Mini Crab Cakes ($7.5) made using real crab meat, shaped into a ball, deep fried and dressed in herbed hollandaise sauce. Unfortunately the seasoning of the crab meat was on the heavy side. It was too peppery, masking the flavour of the crab meat.

Maryland Chicken 3.5/5

Moving to the mains, we started with the Maryland Chicken ($16) which comes with a whole chicken leg with BBQ sauce. The chicken was perfectly cooked to a nice tender texture and the BBQ sauce was also good. My slight disappointment is that it felt the sauce was just brushed over the chicken leg, it did not manage to gel together with the chicken. On top of that it lacked that smokey BBQ aroma. While the plating is elegant, the few pieces of red radish, edamame, pomegranate and edible flowers over balsamic reduction is quite pathetic.

Pan Seared Seabass 3.8/5

The favourite dish among us is the Pan Seared Seabass ($18) which comes with pesto cream, citrus sauce and white asparagus. The execution was quite spot on, with a good peppery crust on top of the moist fillet complement by the fragrant peso sauce. A slight disappointment is the white asparagus which was overcooked and soaky.

Herb Crusted Rack of Lamb 3/5

Rounding up our dinner, we had the Herb Crusted Rack of Lamb ($26.50) which is served with grilled brussel sprout, carrot puree, roasted garlic confit and mint veal sauce. We felt that the meat was slight over cooked and tomatoes somehow very salty.

Sirloin Steak 200 grams 3.5/5

Next we tried the Sirloin Steak ($24.90) which is about 200 gram, served with potato puree, brown sauce, sauteed mushroom and balsamic reduction. The doneness and flavour of the steak was there however once again we felt that it lacked the char aroma for that smokey finish. We realized later the cooking is done in a open kitchen just behind the counter. Probably the grilling was not done over high heat to avoid smoking the whole cafe.

I think the new dinner menu is on the right direction however it needed more refinement, especially on the char part. It can also be more generous with the sides. I personally prefer the dishes to be less elegant but more generous in portion and present in a more casual way, since the focus is on grilled items. This probably will fit the cafe's style and ambiance more.

Note: This is an invited tasting.


The Bravery Cafe
66 Horne Road
Singapore 209073
Tel: +65 94524785
Facebook
Website
Nearest MRT: Lavender (EW Line)

Opening Hours:
Mon, Wed-Thu: 9am - 6pm
Fri: 9am - 10pm
Sat: 830am - 10pm
Sun: 830am - 7pm
(Closed on Tue)

Direction:
1) Alight at Lavender MRT station. Take Exit B. Walk to V Hotel Lavender. Walk down Horne Road until you reach Jalan Besar stadium. The destination is just opposite Jalan Besar statium, along the row of shophouses. Journey time about 6 minutes. [Map]