Showing posts with label Duck. Show all posts
Showing posts with label Duck. Show all posts

Saturday, March 9, 2024

Abura Kappo by Hashida @ Amoy Street - A Restaurant Within the Restaurant Concept

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Abura Kappo, nestled within Hashida Singapore, unveils a new and more casual dining experience with its restaurant-in-restaurant concept, centred around the essence of oil. The term "Abura," translating to oil, aptly captures the spirit of this casual and playful menu housed within Hashida. Our journey through Abura Kappo's Vol. 1 menu, priced at $200++ per diner, unfolded as a revelation of 13 bites, each a masterpiece of textures and flavours.

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Monaka 4.5/5

Commencing the evening is the Monaka, where crisp wafers cradle a luxurious blend of creamy egg custard, a duet of blue cheese and comte cheese, mushroom sauce, and pearls of roasted beetroot and Japanese radish steeped in kombucha. This dish is a delightful symphony of textures and flavours.

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Carpaccio 4.2/5

The Carpaccio course follows, featuring slices of raw Japanese buri (yellowtail) and raw Japanese squid accompanied by green apples and pickled red onions in a zesty pickled dashi sauce. The dish culminates with a touch of gin salt for a refreshing palate experience.

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Camembert 4/5

The Camembert, a piece of deep-fried cheese, takes centre stage. Camembert cheese is encased in a kinome leaf, coated in batter, and deep-fried to perfection, revealing a crispy exterior and a molten interior.

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Tuna Consomme 4/5

What initially appears as wine turns out to be Tuna Consommé, a delectable broth crafted from Japanese bluefin tuna simmered for four hours with a mirepoix of carrots, onions, celery, leek, and mushrooms. Served cold, the consommé, enriched with drops of spring onion oil, provides a refreshing interlude.

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Managatsuo 4.2/5

The Managatsuo, a Japanese silver pomfret, is delicately coated in a thin tempura batter and deep-fried to a light and crispy texture. Served with tempura sauce and housemade onion sauce, it's a delightful seafood indulgence.

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Ebi Toast 4.2/5

Ebi Toast's interpretation of the Hong Kong prawn toast consists of angel shrimp paste topped with a spongy and intensely savoury housemade tamagoyaki. A topping of panko gives it an extra crispy bite.

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Tebagyoza 4.2/5

Tebagyoza takes a twist with a crisp, deboned chicken wing generously stuffed with glutinous rice and egg, echoing the parent-child combination found in oyakodon. Paired with oyako sauce, it offers an elevated and flavorful finish.

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Wagyu Beef Tempura 4.2/5

Wagyu Beef Tempura, adorned with a drizzle of tart balsamic and pomegranate sauce, features Hokkaido Tokachi Wagyu wrapped in green shiso leaf, coated in batter, and deep-fried. Sprinkled with sakura salt and red shiso salt, it's a sensory delight.

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Duck Salad 4/5

Duck Salad provides a refreshing interlude with tender duck breast paired with pickled turnip and persimmon vibrancy.

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Soft Soba Taco 4.5/5

Soft Soba Taco introduces a housemade soft buckwheat tortilla, mirroring Japanese soba noodles. It's filled with a play on Japanese sukiyaki ingredients — beef, tofu, shungiku, and raw egg yolk — and is a creative twist on a familiar concept.

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Oden Tempura - Radish 4.5/5

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Oden Tempura - Tomato 4.2/5

Oden undergoes a unique transformation as it is served in tempura form. Sweet Radish and Tomato, stewed in dashi, are deep-fried to golden perfection, offering an intriguing take on enjoying oden.

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Donabe - Spicy Tuna, Prawn Tempura, Kimbap

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The Donabe is a lavish affair accompanied by an array of toppings. The Donabe Rice takes centre stage, featuring grilled seasonal fish, including seabream and golden eye snapper, harmoniously paired with Nanatsuboshi rice. Cooked with dashi, Hokkaido scallops, and butter shoyu, the rice is a symphony of flavours. A selection of sides awaits to complement the Donabe Rice: a medley of pickles, a savoury soup, zesty spicy tuna, crispy prawn tempura, and flavorful kimbap. The ingenious touch lies in the interactive element: diners can partake in a do-it-yourself maki adventure, crafting their own delectable rolls using seasoned Korean seaweed. This engaging addition adds a playful twist to the dining experience.

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Dessert 4.2/5

Dessert unfolds as a two-part curiosity: shavings of shiitake mushroom-infused chocolate paired with housemade vanilla ice cream and a slice of dried persimmon alongside rich, earthy, housemade matcha ice cream.

Abura Kappo offers a casual dining experience that transcends the ordinary, presenting an array of inventive dishes that captivate the senses.

Note: This is an invited tasting.


Abura Kappo
77 Amoy Street
Singapore 069896
Tel: +65 8129 5336
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Website
Nearest MRT: Telok Ayer (DT Line), Tanjong Pagar (EW Line)

Opening Hours:
Tue: 12pm - 3pm
Wed-Sun: 7pm -1030pm
(Closed on Mon)

Direction:
Alight at Tanjong Pagar MRT station. Take Exit G. Turn left and walk down Telok Ayer Street. Turn left onto Amoy Street. Walk to destination. Journey time about 5 minutes. [Map]

Alight at Telok Ayer MRT station. Take Exit A. Turn left and walk down Cross Street. Turn left onto Amoy Street. Walk to destination. Journey time about 5 minutes. [Map]

Saturday, March 2, 2024

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

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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.

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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.

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Chilli Crab Pie Tee 4/5

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7-Herbed Crab Cake, Assam Mayo 4.8/5

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Spanish Mackerel Otak Otak, Green Curry 3.8/5

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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]

Friday, February 2, 2024

Golden Peony @ Conrad Centennial Singapore - Celebrate the Roaring Year of the Dragon with a Line-up of Cantonese Creations

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Weaving his expertise in Cantonese cuisine with modern elements, Executive Chinese Chef Ku Keung of Golden Peony presents an array of Lunar New Year set menus and a la carte specialities to celebrate the roaring year of the Dragon.

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From now until 24 February 2024, diners can select from lavish set menus for intimate and group celebrations. The chef has even thoughtfully prepared a vegetarian menu for vegetarian diners. The 6 set menus range from $178 per pax to $2698 per table of 10.

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Fortune Gold Flakes ‘Yu Sheng’ 4.2/5

The Fortune Gold Flakes 'Yu Sheng' ($188 for 10 pax) features a medley of ingredients, including lobster, baby abalone, crispy whitebait, golden coin chicken bak kwa, fish skin, and fresh fruit. This festive mainstay dish is also available for takeaway or delivery.

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Multigrain Rice Ball Infused with Chicken Purée and Smoked Chili Sauce 4/5

The chef's disciple created the Multigrain Rice Ball Infused with Chicken Purée and Smoked Chili Sauce. It had several unique elements that were all made from chicken - a chicken purée, chicken pâté, and even a chicken bak kut teh like jelly on the side.

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Spanish Carabinero Prawn ‘Yuan Yang’ Fish Paste Noodle 4.2/5

My favourite dish of the night was the Spanish Carabinero Prawn 'Yuan Yang' Fish Paste Noodle ($48 per person). The slightly springy fish paste noodles sit in a delicate egg white and Chinese wine broth, with two pieces of sweet Spanish Carabinero Prawns done two ways - thoroughly steamed and half cooked.

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Duck Breast Stewed with Hawthorn, Snow Pear and American Ginseng 4/5

Next was the Duck Breast Stewed with Hawthorn, Snow Pear and American Ginseng ($38 per person). While the duck was tender, the sauce was a bit sweeter than I'd prefer.

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Lobster Superior Broth with Preserved Vegetables, Tomato and Beancurd 4.2/5

Another highlight for me was the Lobster Superior Broth with Preserved Vegetables, Tomato and Beancurd. It is Chef's rendition of the increasingly popular suan cai yu, with a bolder and spicier kick. The plump and fleshy lobster was sweet and tender.

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Roasted Suckling Pig Stuffed with Kimchi Fried Rice and Chicken 4.2/5

The Chef's unique suckling pig creation is an annual Lunar New Year highlight at Golden Peony. This year, the Chef brought to the table a Roasted Suckling Pig Stuffed with Kimchi Fried Rice and Chicken ($468 for Whole). It's packed to the brim with kimchi fried rice and a surprise centre of fried chicken.

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Chilled Dragon Fruit with Crystal Pearls 4/5

We wrapped up the dinner with a two-part dessert. First, it was the refreshing Chilled Dragon Fruit with Crystal Pearls. It was put together with the fruit's flesh, popping pearls and a scoop of dragon fruit ice cream.

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Trio of Warm Desserts 4.2/5

Second, the warm Trio of Crispy Sesame Ball was filled with Egg Custard, Dragon Beard Candy with Crushed Peanuts and Tau Sar Piah. These were classic snacks done well.

Photos and words by Jo. A girl who loves her Mala (麻辣) at Da La (大辣), discovering hidden food gems and a good cup of matcha latte. Note: This is an invited tasting.


Golden Peony
Conrad Centennial Singapore
2 Temasek Boulevard
Singapore 038982
Tel: +65 6432 7482
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Nearest MRT: Promenade (CC, DT Line)

Opening Hours:
Mon-Fri: 1130am - 230pm, 630pm - 1030pm
Sat-Sun: 1130am - 1pm, 130pm - 3pm, 630pm - 1030pm

Direction:
1) Alight at Promenade MRT station. Take Exit B. Continue walking along Temasek Avenue to destination Journey time about 3 minutes. [Map]

Saturday, January 20, 2024

Ya Ge (雅阁) @ Orchid Hotel - Usher In the Auspicious Dragon with Trailblazing Feast and Festive Takeaways & Goodies

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Celebrate the Year of the Dragon in grandeur with Ya Ge's spectacular Chinese New Year feast, meticulously crafted for joyous reunions. Whether you choose to dine in or opt for the convenience of takeaways, Ya Ge ensures a memorable experience for family, friends, and business partners alike.

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Crispy Golden Eel and Yellowtail Yu Sheng 3.5/5

This auspicious dish, available in both set menus and takeaways, features the Crispy Golden Eel and Yellowtail Yu Sheng. In line with the Year of the Dragon, it presents a raspberry-flavored dragon pudding atop crispy eel, yellowtail, fresh julienned carrots, radish, and pickled ginger. The ensemble is elegantly dressed in a passionfruit and kumquat dressing, offering a delightful blend of sweetness and tanginess.

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Double-boiled 'An Xin' Chicken Soup 4.2/5

Extracting the essence of the renowned 'An Xin' Chicken, this soup combines the flavourful French poulet with Matsutake Mushroom, Dedrobium Stem, and Conpoy. The result is a rich and comforting bowl of soup that exemplifies culinary finesse.

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Braised 10-head Abalone with Pagoda Iberico Pork Belly and Preserved Mustard 4.2/5

A highlight of the feast, this dish showcases pagoda-stacked Iberico Pork Belly with Preserved Mustard, creating a divine harmony of flavours. Paired with a 10-head Abalone, it promises a luxurious and unforgettable experience.

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Red Garoupa 4/5

Breaking away from tradition, the Red Garoupa at Ya Ge takes on a modern twist. Sautéed fish fillet is bathed in truffle sauce, sprinkled with pine nuts, offering a delightful interplay of flavours – a novel and delicious take on the classic Chinese fish dish..

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Fiery Maotai Crispy Duck 4/5

Prepared with precision, the Fiery Maotai Crispy Duck undergoes an 8-hour marination with Maotai and spices, followed by steaming and air-drying. The deep-fried duck is then flambéed tableside, creating a visual spectacle. With perfectly crispy skin and succulent meat infused with Maotai flavors, it's a delicious masterpiece.

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Braised Duo Vermicelli with Crab Meat and Crab Roe 4.2/5

A medley of crab meat and crab roe crowns a bed of meticulously braised rice vermicelli and glass noodles, topped with fish roe. The Braised Duo Vermicelli with Crab Meat and Crab Roe presents a perfect balance of sweet, buttery, and umami flavours – a fitting end to a celebratory meal.

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Yam and Nian Gao Ingot-shaped Pastry, Yuzu Snowskin Mochi 3.8/5

Symbolizing boundless fortune, Yam and Nian Gao are masterfully shaped into an ingot-shaped pastry, offering a divine blend of earthiness and sweetness. Complementing this is the Yuzu Snowskin Mochi, a soft and fluffy delight with a tangy twist from yuzu.

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Place your pre-orders for set menus or takeaway festive goodies from January 1st to February 24th, 2024. Enjoy a 10% discount on all takeaways, whether ordered online (https://eshop-yage.myshopify.com) or at the restaurant. Celebrate abundance and prosperity with Ya Ge's culinary delights this Chinese New Year.

Note: This is an invited tasting


Ya Ge (雅阁)
Orchid Hotel
1 Tras Link
Level 3
Singapore 078867
Tel: +65 68186831
Facebook
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Website
Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:
Daily: 1130am - 230pm, 530pm - 10pm

Direction: 
1) Alight at Tanjong Pagar MRT station. Take Exit A. Walk straight towards Orchid Hotel. Journey time about 3 minutes. [Map]