Uni Gallery by OosterBay @ Beach Road - Celebrates 1st Anniversary With Uni, Milt & Roe Collection

One year into its opening, Uni Gallery is owning its spot at the basement of The Plaza. A brick-and-mortar expansion by OosterBay, Uni Gallery offers possibly the largest variety of fine quality uni, alongside with sashimi and other fresh seafood. And it is not just about sourcing the finest across different continents and putting onto your table as it is, much thought and consideration are given to the pairing of uni with other ingredients that are equally conspicuous on a plate. And by that, I refer to their latest Uni, Milt & Roe collection - featuring Polanco Caviar, Cod Milt and Monkfish Liver, a special menu to celebrate its first anniversary.

Le Tetsuya 4/5

Other than sourcing from continents like Japan, Los Angeles’ Santa Barbara and the cold waters of British Columbia in Canada, Uni Gallery is also working closely with Australian suppliers for high quality uni. Apparently Australia uni is not commonly served in Singapore yet but their firm texture, appealing color coupled with pleasing flavours might change that in time to come.

Le Tetsuya 4/5

Pairing Australian Uni with Hokkaido crabmeat, Le Tetsuya ($38) has everything to love within the glass. The flavour profile of the Australian Uni is similar to Bafun but it is firmer, which makes it even more comparable with the exceptionally sweet crabmeat. The occasional pop of savouriness by the caviar heightens the flavours of the dish.

Uni & Caviar on Shirako (fish milt) 3/5

Resting elegantly on what looked like a piece of coral, the aesthetic of Uni & Caviar on Shirako ($40) captivated me. The thought of eating milt is pretty daunting but this specimen made the experience a lot less so. Slightly torched, the charred edges gave the milt more texture and bite, to the otherwise rather creamy mouthfill. As the Bafun uni shares similar texture profile, I might enjoy it more should the milt be seared more, akin to fish roe. The addition of the Polanco Caviar is not just about topping the premium factor but its bursts of flavour provides the seasoning for this dish.

Uni & Caviar on Foie Gras 3.5/5

Uni & Caviar on Foie Gras ($38), I reckon will be quite a hit among those who adore foie gras. Given the rich texture of the foie gras, the firmness of the Australian Uni works to its advantage in this dish. The combination of these three ingredients might come across quite assertive but the red wine sauce, which draped so subtly over them, lent a sharp, tart sweetness bringing the components together in harmony.

2-Type Premium Uni Chirashi 4/5

If all above are too exotic for you, there is always the 2-Type Premium Uni Chirashi ($59 dinner/ $49 lunch) for your occasional indulgence. The crunchy fried Japanese anchovies is a brilliant touch for its umami flavour that it releases on every bite.

Uni Tokusen Sashimi 2 pax

As a premium online seafood grocer, the sashimi here is undoubtedly fresh. Other than Uni, we were quite lucky to sample some of them in Uni Tokusen Sashimi 2 pax ($74), showcasing Chef's choice of 7 types sashimi including 1 Uni sashimi, Salmon, Mekajiki, Hotate, Shima Aji, Magura, Tai & Shiro Uni. Shiro Uni is relatively paler than Bafun and some customers also prefer its milder flavour.

Wagyu Don 3.5/5

To balance your Uni feast, the Wagyu Don ($20) is a good option to warm your belly. The fattiness and flavours of the meat, accentuated by its sauce was indeed quite welcoming after all the 'cold' food.

The Uni, Milt & Roe collection was quite an eye-opener for me. I applauded the Chef for the delicate treatment on the Uni. To combine multiple peculiar and premium ingredients and give each of them an equal amount of space to shine through, is a tricky task. Uni-centric Omakase dinner sets are available too, and you will be taken to their new private rooms for a more exclusive dining experience. Expect elements of surprise and twists, with choice of Sashimi Omakase ($118), Uni Omakase ($148) and Chef’s Omakase ($188). The private rooms are also available during lunch time with the purchase of the Executive Bento Sets available from $38 per pax.

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.


UNI Gallery by OosterBay
The Plaza
7500A Beach Road
#B1-310
Singapore 199591
Tel: +65 98388209
Facebook
Nearest MRT: Nicoll Highway (CC Line)

Opening Hours:
Daily: 1130am - 230pm, 6pm - 10pm

Direction: 
1) Alight at Nicoll Highway MRT station. Take Exit A. Follow the overhead walkway all the way to The Concourse building. Take the exit down to Nicoll Highway and walk towards Parkroyal Serviced Residences. Cut through towards The Plaza at Parkroyal Hotel. Journey time about 8 minutes. [Map]

Famous Treasure @ Capitol Piazza - A Gem In The City Serving Reasonable Priced Chinese Food

Taking over the defunct Four Seasons Chinese Restaurant Singapore at Capitol Piazza is Famous Treasure. Famous Treasure is the sister outlet of the popular Famous Kitchen in Sembawang. I have not visited Famous Kitchen but I have heard good words about their food. Hence I am really looking forward to my visit to their newer and more posh outlet in the city.

Marinated Cockles Teochew Style 4.8/5

We started with the Marinated Cockles Teochew Style ($12). I love my cockles and this is even better with the topping of their homemade chilli. Definitely a winner for me.

Deep Fried Pork Belly with Fermented Bean Curd 4.5/5

Deep fried to golden brown is the Pork Belly with Fermented Bean Curd ($20/$30$/$40). The pork belly coated in a batter of fermented bean curd, is fragrant and juicy. Not forgetting the tangy green chilli sauce dip that elevates the whole enjoyable of the dish.

Wok Fried Squid with Cincalok and Lady's Fingers 4.5/5

The restaurant impressed me further with yet another excellently executed dish - Wok Fried Squid with Cincalok and Lady’s Fingers ($18/$27/$36). Instead of the usual sambal, what a brillant idea to replace it with cincalok. It definitely gives the dish a deeper depth of flavours and something different from the usual. 

Daily Nourishing Boiled Soup 4.5/5

The daily nourishing boiled soup at the restaurant changes regularly and today we have the Pork Ribs and Ba Wang Hua Soup ($28). Boiled for hours to extract the ingredients’ essences, the soup is hearty, sweet and flavourful. What caught my interests is the used of Ba Wang Hua (Night Blooming Cereus), a type of cactus that is seldom seen or used in cooking. Apparently it has several health benefit too.

Supreme Soy Braised Duck Platter 3.5/5

The Supreme Soy Braised Duck Platter ($24) consists of duck slices, webs, wings and beancurd. A great sharing platter that comes with a white vinegar and chilli dip.

Steamed Shark's Head with Spicy Yellow Bean Sauce 3/5

If you have not try Steamed Shark's Head ($7/100g) before, it is not about eat the flesh but appreciating the cartilage and collagen of the shark's upper jaw area. The version here is cooked in a spicy yellow bean sauce which we thought didn't quite highlight the dish. I had a better one that is just steamed with soy sauce, deep fried caught and sesame oil.

Traditional Fish Head Curry in Claypot $35

From one fish head we go to another, the Traditional Fish Head Curry in Claypot ($35). This is one of the signature dish at Famous Kitchen Sembawang, now you can also have it at Famous Treasure. The creamy and lemak curry fish head, served in a claypot comes with a lot of vegetables (cabbage, eggplant and lady fingers) which is really value for money. I love my fish head curry and I have to admit this is one of the better one I have eaten. I can tell why they are popular with the dish.

Famous Treasure's KL Style Hokkien Mee 4.2/5

Instead of travelling to our neighbouring country for their hokkien mee, Famous Treasure does a good rendition in their KL Style Hokkien Mee ($18/$27/$36). Perfumed with fragrant dark sauce and pork lard, this is a plate of goodness with pork, cuttlefish and prawn.

Braised Rice Vermicelli with Local Lobster and Leek in Superior Broth 4.2/5

For a more luscious enjoyment, there is the Braised Rice Vermicelli with Local Lobster and Leek in Superior Broth ($16/100g). Sweet and bouncy lobster flesh, comes with vermicelli that has been simmered in the rich broth, soaking up the richness.

Salted Baked Flower Crabs 5/5

A must try at Famous Treasure has to be their Salted Baked Flower Crabs ($6/100g). The way of preparing the flower crab gives it a charred seafood aroma that just whets up the appetite. The used of sea salt also further elevated the sweetness of the flower crab. This scores full mark for me. Definitely a must order dish whenever I go back.

Famous Treasure
Capitol Piazza
13 Stamford Road
#02-28
Singapore 178905
Tel: +65 68816668
Facebook
Nearest MRT: City Hall (EW Line, NS Line)

Opening Hours:
Daily: 1130am - 230pm, 6pm - 1030pm

Direction: 
1) Alight at City Hall MRT station. Take Exit B or D. Walk to destination. Journey time about 3 minutes. [Map]

The Lobby Lounge @ Intercontinental Singapore - Launches A Chocolatey Afternoon Tea Experience This Festive Season

This festive season, The Lobby Lounge introduces their new Classic Afternoon Tea: Checkmate available from 1 November 2018 to 31 January 2019. Gaining inspiration from the classic board game of chess, the luxurious afternoon tea set consists of 6 chocolate-based chess pieces set atop a chess board - an ingenious creation by Intercontinental Singapore's pastry chef Ben Goh in collaboration with world-renowned premium chocolate manufacturer Valrhona's Master Pastry Chef Brice Konan-Ferrand.

"The King" features whipped valrhona orelys blond chocolate ganache, pear confit abd cinnamon sponge. "The Pawn" features a valrhona almond inspiration ganache, sweet caramel panna cotta and apricot compote. "The Bishop" is a valrhona kidavoa chocolate mousse, with lime cremeux and pistachio glaze. Each of these exquisite pieces are crafted by Pastry Chef Ben Goh, with an excellent execution of presentation and flavours in each.

Crafted by Varlhona Master Pastry Chef Brice Konan-Ferrand, the other 3 delicate pieces are nothing short of incredible as well, with each infused with fruity flavours such as passionfruit, raspberry and coconut. "The Queen" features Passionfruit inspiration cremeux, raspberry confit and almond sponge. "The Rook" is a valrhona strawberry inspiration meringe mousse, crushed lemon confit and lemon streusel. "The Knight" comes in a sakanti bali cuvee 68% dark chocolate namelaka, coconut dacquoise, dark chocolate streusel and whipped opalys white chocolate ganache. The subtle sourness from the fruit flavours is a perfect marriage with the bittersweet chocolate, providing a balance in the desserts that is non too cloying to the tastebuds.

The impressive chocolatey experience does not end with the desserts but extend to an even greater variety of savouries served on a 3-tier stand as well. The various savoury items sees an unique incorporation of the chocolate element which surprisingly works well together. Relish in the Salmon gravlax with white chocolate chantilly or the pimento and chive cream cheese wholemeal sandwich with generous lashings of the savoury Xocopili 72% dark chocolate shavings.

The highlight is the foie gras magnum coated witha thin crisp layer of chocolate and almond pieces. With an exterior that resembles the ordinary ice cream dessert, a bite into this unique item reveals a savoury creamy foie gras beneath the bittersweet chocolate coating.

Other savouries include the Crab Tartlet with Wasabi Tobiko and Ikura, Turkey Ham and Chestnut Quiche, as well as the Mushroom and Duck Confit Vol-au-vent.

The special themed high tea is accompanied by a live station as well, where customers are able to enjoy unlimited servings of a la minute crepes paired with Jivara milk chocolate ice cream and guanaja sherbet. Complete an indulgent high tea experience at The Lobby Lounge with a flute of Tattinger Brut Champagne.

Note: Classic Afternoon Tea: Checkmate is available at The Lobby Lounge from 1 November 2018 to 31 January 2019 from 2 to 5pm daily. The set is priced at S$88 for 2 pax, inclusive of a fine selection of loose-leaf teas and coffee, and set at S$138 for 2 pax, inclusive of a half-bottle Tattinger Brut Champagne (375ml) and a fine selection of loose-leaf teas and coffee. For reservations, please visit TheLobbyLounge.sg, email interContinental.Dining@ihg.com or call +65 68251008.

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.


The Lobby Lounge
InterContinental Singapore
Level 1
80 Middle Road
Singapore 188966
Tel: +65 68251008
Facebook
Website
Nearest MRT: Bugis (EW Line, DT Line)

Opening Hours:
Daily: 2pm - 5pm

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

Bao Makers @ Jiak Chuan Road - Celebrates 3rd Anniversary With A Newer And Even More Extensive Menu

Having relocated to the hip enclave of Jiak Chuan Road from its previous venue at Jalan Besah in November last year, Singapore's pioneer Bao concept restaurant, Bao Makers released a refreshed menu with an even wider array of exciting items in conjunction with their upcoming 3rd anniversary. Established in 2015, Bao Makers pride themselves in their specialisation of delectable open-faced buns, infusing local elements into this delicacy inspired by the traditional kong bak bao.

Crabmeat Beancurd 4.2/5

Starting off with the appetisers, we had the Crabmeat Beancurd with Century Egg Sauce ($5.80). Featuring a silky smooth beancurd tofu with refreshing shredded crabmeat embedded within, it comes with a rich century egg sauce which packs a sharp spicy tinge to further liven up the flavour. The finishing touches of chopped century egg albumen and tobiko contribute another textural dimension to the dish, displaying an excellent interplay of flavours and textures.

Salmon Mentaiko Roll 3.8/5

The Salmon Mentaiko Roll ($16.80) features a maki rolls wrapped around crabsticks and crunchy cucumber pieces, before being topped with blow-torched salmon and drenched in a rich pool mentaiko sauce and generous tobiko atop.

Chilli Crab Bao 4.5/5, Fried Salted Egg Chicken Bao 4.2/5, Salmon Mentaiko Bao 4/5

The highlight would be their signature baos - fluffy mantous pan-fried slightly crisp exterior, loaded with generous servings of chilli crab meat or salted egg chicken were absolutely delicious. My favourite is the Chilli Crab Bao with chunks of fresh chilli crab meat packed with addictive spicy notes admist the meat's natural sweetness.

The Salmon Mentaiko Bao came with the option of steamed bao. Sandwiched in between these soft fluffy buns was a piece of fried crispy salmon slathered with a layer of rich mentaiko sauce and a slice of cheese atop.

Teriyaki Beef Steak 4.2/5

To cater to the greater lunch-time and after-office crowds, Bao Makers further spruce up their menu by offering a variety of Japanese rice bowls and sharing plates as well, apart from their signature baos. For the lunch-goes, tuck into their Teriyaki Beef Steak Bowl ($17.80). Generous slices of pan-seared Australian striploin coated with a savoury sweet house blend teriyaki sauce lay atop a bowl of fluffy Japanese rice, and is further topped with a runny onsen egg that soaks up all the elements in the dish in perfect golden goodness.

Kecap Manis Chicken 3.5/5

Next come the sharing plates which are available on the dinner menu. The Kecap Manis Chicken ($8.80) features deep fried chicken cubes slathered in kecap manis marinate and pepper, which rendered the chicken cubes a tad too salty. While the sauce was overwhelming in terms of flavour, the chicken was executed well.

Cheese Burger Spring Roll 4/5

Bao Makers introduces the Sharing Plates concept for dinner patrons, where diners can relish in a diversity of dishes with groups of friends or family. Reminiscent of the classic cheese burger, the Cheese Burger Spring Roll ($9.80) comes in the form of crispy fried spring rolls instead of burger buns. This rendition is no less satisfying as the richly flavorous fillings of minced beef and cheese taste almost like the real cheese burger.

Cookie Bomb 4/5

End the meal on a sweet note with the restaurant's perennial favourite dessert of the Cookie Bomb ($7.50) which features the perfect combination of hot and cold with the cold creamy vanilla ice cream atop a warm soft baked cookie dough base filled with chocolate chips within.

Black Sesame Ice Cream 4/5

With 3 ice cream options on the menu, we went with the Black Sesame ice cream, which was smooth and creamy with a rich roasted nutty fragrance.

Singapore's Latte Peng 4/5

Opt for the Singapore's Latte Peng to quench your thirst after feasting on the rich flavoursome dishes. The fragrant iced latte comes with homemade espresso jelly. The sweetness of the jelly complement the bitterness of the latte to achieve a balance in taste.

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.


Bao Makers
4 Jiak Chuan Road
Singapore 089261
Tel: +65 62912330
Facebook
Website
Nearest MRT: Outram Park (EW Line, NE Line)

Opening Hours:
Mon-Thu: 12pm - 3pm, 6pm - 10pm
Fri-Sat: 12pm - 3pm, 6pm - 11pm
(Closed on Sun)

Direction:
1) Alight at Outram Park MRT station. Take Exit H. Walk straight down New Bridge Road. Turn right onto Kreta Ayer Road. Turn right again onto Keong Saik Road. Walk down Keong Saik Road. Turn left onto Jiak Chuan Road. Walk to destination. Journey time about 10 minutes. [Map]

Wan Hao Chinese Restaurant @ Marriott Singapore - Lip-Smacking Sri Lankan Crab With Spiced Chicken Floss

Wan Hao Chinese Restaurant at Marriott Singapore has put together a seasonal menu of various crab creations, starring the famed Sri Lankan crab which is known for its meaty body and sweet flavours. Only available from 2 October to 30 November 2018, you get to select from dim sums to a la carte specialties to set menus, with each dish showcasing the versatility of this delicate crustacean.

Dumpling 4/5, Pan Fried Bun 3/5, Rice Roll 2.8/5

From the Dim Sum menu, we tried Steamed Four-season Crab Meat Dumpling, 四季蟹肉饺 ($8 per 2 pieces), Pan-fried Crab Meat & Pork Bun, 青葱蟹肉香煎包 ($8 per 2 pieces) and Deep-fried Netted Rice Roll with Crab Meat & Prawn, 银网双鲜卷 ($10 per 2 pieces). I enjoyed the dumpling the most, partly because I was surprised by the juice that squirt out as I sank my teeth into it. The filling was sweet with the crab meat. I was disappointed with the pan fried bun as it lacks the grease that would otherwise give it that flavourful crispy bottom, while the rice roll was a tad too greasy for me and I couldn't quite detect the crab meat buried within.

Conch & Codonopsis Pilosula Chicken Soup 4/5

The Conch & Codonopsis Pilosula Chicken Soup with Double-boiled Fish Maw, 党参响螺炖花胶 makes it worthwhile for the set menu. The fish maw is of high quality, which is evident from its thickness and texture. Feeling the stickiness that traces your lips and you know you are deeply nourished by this bowl of superior soup.

Sauteed Asparagus with Crab Meat in Crab Roe Sauce 2.8/5

From the Set Menus, we tried Sauteed Asparagus with Crab Meat in Crab Roe Sauce, 双蟹芦笋竹笙卷. The highlight of this dish is more of the beautifully treated bamboo pith, that tasted really clean with a light crunch, rather than the crabmeat cocooned within it. The plating was aesthetically pleasing but overall I find this dish a bit too bland.

Braised Crab Claw with White Pepper Heng-Hua Vermicelli 3/5

The set menu also offers Braised Crab Claw with White Pepper Heng-Hua Vermicelli, 白胡椒蟹钳银粉煲. Though some love the heat and the flavour of the white pepper, personally, I find the strong peppery broth too harsh on the delicate crab meat, as well as on my throat. Braising the crab claw seems to have drawn out its sweetness and juice too.

Deep-fried Sri-Lankan Crab with Spiced Chicken Floss 4/5

Crabs, best to be enjoyed with hands and it is double the satisfaction with the a la carte Deep-fried Sri Lankan Crab with Spiced Chicken Floss, 风味肉松斯里兰卡蟹 ($50 per portion). A specially concocted chicken floss coating (with the secret ingredient salted egg yolk, curry powder etc), the exterior of the crabs was really moreish. Deep-frying helps to seal in the juice of the meat and the savory floss brings out the delicate sweetness of the meat. It was no wonder a moment of silence blanket the room as each of us tuck into our plate of this delicacy.

Even though hairy crabs are in season, Sri Lankan Crab is still the winner with its succulent meat. The best way to enjoy it, is really to get your hands covered with all the savoury and sweet chicken floss!

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.


Wan Hao Chinese Restaurant (萬豪軒) 
Singapore Marriott Tang Plaza Hotel
Level 3
320 Orchard Road
Singapore 238865
Tel: +65 68314605
Facebook
Website
Nearest MRT: Orchard (NS Line)

Opening Hours:
Mon-Fri: 12pm - 3pm, 630pm - 1030pm
Sat-Sun & PH: 1130am - 3pm, 630pm - 1030pm

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

Wine & Chef @ Keong Saik Road - Hearty Italian Fare With Largest Range Of Exclusive Italian Wines

I visited Wine & Chef at Keong Saik Road  back in May 2017 when it first opened its door. It is good to see that the restaurant continues to serve up Italian fare incorporating Asian ingredients to pair with their range of exclusive Italian boutique wine. My re-visit is to checkout their newly revamped menu put together by the new Chef Darence Wee, previously from Les Amis group.

Gorgonzola & Italian Ciabatta 3.5/5

Before starting with the mains, you may want to order some small bites to nibble on such as the Gorgonzola & Italian Ciabatta ($9). I am not a big fan of blue cheese as I find them too sharp for my liking. However the gorgonzola, known as one of Italy's oldest blue cheese, did not turn out that piquant. You can also pair with the honey on the side, the sweetness definitely make it more palatable and enjoyable for me.

Pan Seared Foie Gras 4/5

Pan Seared Foie Gras ($16) is quite a common dish on any restaurants' menu. What stood out is the homemade apple and thyme brandy compote that helps to cut through the richess of the fatty foie gras.

Scallop Capellini 4.5/5

Not to be missed is the Scallop Capellini ($28). The pasta tossed in truffle and soy sauce is served chilled so it is very refreshing. It comes with plump and sweet air-flown Hokkaido scallop crowned with ikura. What elevated the whole dish for is the fried shallots, shio kombu and furikake. They added fragrance, sweetness and crunch to complete the dish.

Nduja Pasta 4/5

One of the crowd favourite is the Nduja Pasta ($28) with crayfish. The specially imported Nduja salami from Calabria, South Italy is tossed in tomato sauce for that sweet robust flavour, coating the pasta for the slurping goodness.

Linguine al Granchio 4.2/5

If you prefer your pasta to be more creamy and has that seafood flavour, then go for the Linguine al Granchio ($38). It comes with painstakingly freshly hand-peeled Sri Lankan crabs. The Chef even added crab roe into it, for that extra indulgence.

Pork Roulade 4.5/5

My favourite dish goes to the Pork Roulade ($24). The pork roulade comes with a crispy layer of crackling skin, with tender and juicy meat. It is smartly paired with homemade achar to cut through that richness. Do call to make reservation for this as only limited portions are available each day.

Venere Rice Pudding 4/5

Same same but different is the Venere Rice Pudding ($10). This is the same dessert which I tried during my first visit. It is a modern twist to the traditional pulut hitam served with vanilla bean ice cream and coconut crumble for a cold and crunchy finish. The difference is the popping candies that is mixed into the desert, giving diners the popping reaction as it dissolved in the mouth.

As this is my re-visit, I did notice some changes. Although the food is still as good, the price has increased. It is not a surprise with increasing ingredients cost and inflation. Proud to be serving the lowest house pour at $7 a glass, it used to be $6. The wine collection has also shrunk from the previous 250 to around 140 exclusive Italian wines now.

Note: This is an invited tasting.


Wine & Chef
7 Keong Saik Road
Singapore 089115
Tel: +65 62219279
Facebook
Website
Nearest MRT: Outram Park (EW Line, NE Line)

Opening Hours:
Mon-Sat:12pm - 12midnight
(Closed on Sun)

Direction:
1) Alight at Outram Park MRT station. Take Exit H. Walk straight down New Bridge Road. Turn right onto Kreta Ayer Road. Turn right again onto Keong Saik Road. Walk down Keong Saik Road. Walk to destination. Journey time about 10 minutes. [Map]