Lumbre @ CHIJMES - Modern Spanish Grill Cuisine in the Heart of Town

Sitting new in CHIJMES is Lumbre, a modern Spanish restaurant that features a contemporary menu of Spanish small plates and grilled dishes. In Spanish, Lumbre means fire, commonly associated with the "hearth of the home". It's especially apt as the menu centres around cooking with open fire and Josper charcoal grills, and their large open kitchen and stylish yet cosy interior exude an inviting warmth.

Homemade Foie Terrine, Cheese, Apple Purée and Pistachio 4.5/5

The Homemade Foie Terrine ($26) was an impressive start. The creamy terrine is topped with a Mexican cheese mouse, crushed pistachios and a mildly sweetened apple purée, served as a spread with slices of crunchy toasted bread.

Grilled Ibérico Chorizo with Mexican Cheese 4.2/5

Another starter on the menu is the Grilled Ibérico Chorizo with Mexican Cheese ($22) which features chorizo aged and smoked in-house.

Grilled Aged Beef Sliders 4.2/5

Sandwiched in between soft buns in the Grilled Aged Beef Sliders ($26) are black Angus ribeye patties that were dried and aged for 45 days. Simple marination of salt and pepper is used to retain the meat's original flavours.

Grilled White Asparagus, Bluefin Tuna Belly and Confit Green Peas 3.5/5

In the Grilled White Asparagus ($26), white asparagus from France are grilled and paired with thinly sliced Spanish bluefin tuna belly and confit green peas.

Charcoal Octopus & Ibérico Pork Belly with Chorizo Foam 4.5/5

The octopus for the Charcoal Octopus & Ibérico Pork Belly with Chorizo Foam ($38) is prepared by first slow-cooking in salt water before charcoal grilling with olive oil. The result is slices of fork-tender octopus that carry a light char, accompanied by pork belly chunks and a slightly spicy chorizo foam.

Seafood Wet Fideua ‘Arroz Caldoso’ with Calamari and Smoked Eel 4.8/5

One of our favourites was the Seafood Wet Fideua 'Arroz Caldoso' ($48). The pasta noodles thoroughly soaked up its tomato-pepper sauce and seafood stock base. It packed a lot of smoky and intensely rich seafood flavour in a mouthful, with well-charred smoked eel and cubes of calamari for more textural bites. It was a refreshing change from the usual bed of rice in paellas.

Lamb Rack with Pistachio Praline, Baby Tomatoes & Black Olives 4.5/5

Served with pistachio praline, baby tomatoes and black olives, the slightly fattier cut of Lamb Rack ($42) was cooked nicely tender and didn’t have a hint of gaminess. The pistachio praline adds a light nuttiness.

Beef Short Ribs with Smoked Cauliflower Purée and Broccoli 4/5

The Beef Short Ribs ($36) are tender and juicy and fall apart easily with a slight cutlery pull. It is paired with smoked cauliflower puree and broccoli to cut the richness.

Caramelised French Toast 4.2/5

Lumbre’s take on the seemingly simple french toast will surprise you. Their Caramelised French Toast ($16) boasts a fluffy texture, akin to a soft bread butter pudding, served with a scoop of rum and raisin ice cream.

Tiramisu 4/5

Although the menu only has a choice of three desserts, we recommend ending your meal with one. The Tiramisu ($16) is a classic done right with distinctly flavoured yet well-balanced layers.

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.


Lumbre
Chijmes
30 Victoria Street
#01-20
Singapore 187996
Tel: +65 97228171
Facebook
Website
Nearest MRT: City Hall (NS Line, EW Line), Bras Basah (CC Line)

Opening Hours:
Tues-Sat: 12pm - 230pm, 530pm - 1030pm
(Closed on Mon, Sun)

Direction:
1) Alight at City Hall MRT station. Take Exit A. Cut across Raffles City Shopping Centre to Bras Basah Road. At the junction of Bras Basah Road and North Bridge Road, cross the road to Chijmes. Journey time about 5 minutes. [Map]

2) Alight at Bras Basah MRT station. Take Exit A. Walk southwards towards Victoria Road. At the junction of Bras Basah Road and Victoria Road, cross the junction to Chijmes. Journey time about 5 minutes. [Map]

Path Restaurant @ Marina Bay Financial Centre - Paving The Path To A Vivid Modern Asian Dining Experience

Path Restaurant at Marina Bay Financial Centre is the newest and exciting opening in the F&B scene. The modern Asian restaurant is Chef Marvas Ng's inaugural restaurant in partnership with 1855 F&B. The food at Path is a multi-layered experience. Each dish is a seamless composition of French fine-dining techniques and presentation, using comforting East Asian flavours.

Wakamatsu Strait Yellowtail 4.2/5

Our dinner at Path started with the light and refreshing Wakamatsu Strait Yellowtail ($36). The clean tasting sashimi is brightened by the pickled Chinese artichoke and zucchinis, whetting the appetite for the next course.

Hand-Dived Hokkaido Scallop 4/5

Next is the Hand-Dived Hokkaido Scallop ($58) served and cooked at the tableside. The sashimi-graded scallops from Hokkaido are seared on a hot stone, topped with sakura ebi and cooked with a seaweed truffle sauce. The scallop was plump and sweet. The touch of theatrical completes the whole experience. It is paired with Pickled Kombu Pumpkin Salad, refreshing up the palate.

Premium Kuhlbarra Fish Maw 4.5/5

The Premium Kuhlbarra Fish Maw ($35) is a new culinary experience. It is my first time eating fish maw this way. It showcases the chef's philosophy incorporating the premium Asian ingredients in a collagen-rich Douxi caviar sauce with fresh greens. It is a dish packed with complex and rich flavours, finished with delightful textural finishing.

"Suan Ni" Hong Man 4/5

It is my first time having the eel with the spinal cord intact, and more even how it is cooked in a braising sauce that consists of garlic and Dou Ban Jiang. The "Suan Ni" Hong Man ($24) reminds me of the traditional Chinese dish, Suan Ni Bai Rou boosting with garlic aroma.

French Organic Cauliflower 4.2/5

This is probably the best cauliflower steak I have eaten. The French Organic Cauliflower ($24) is braised in vegetable stock till soft and tender and then deep-fried for exterior crispiness. A layer of mayonnaise is coated around the cauliflower and then topped with house-blend furikake and buckwheat seasoning for that extra lift in flavouring.

Crispy Japanese Amadai 4.5/5

The Crispy Japanese Amadai ($75) is a beautiful dish paired with black bean beurre blanc. It is the same sauce used for the fish maw dish. However, I find the sauce complements the fish better. In addition, the crispy scales on the skin provided that extra textural enjoyment.

Signature Butter-Roasted Herb-Brined French Poulet $72

A highlight at Path is the Signature Butter-Roasted Herb-Brined French Poulet ($72). Before roasting in the oven, the chicken is brined with Chinese herbs and then coated with 800 to 1000gm of butter. This result is a beautiful and tender chicken infused with butter and herbs. To appreciate the chicken further, you can have it with the butter chicken jus sauce and scallion salsa.

Daikon Sword Leaf Lettuce Roll

Chef Marvas's mum would always serve salad with roasted chicken as a child. So in creating this memory, Chef Marvas introduces the Daikon Sword Leaf Lettuce Roll to go with the Signature Butter-Roasted Herb-Brined French Poulet. The sharp and refreshing salad helps to cut the richness.

Signature Wild Forest Mushroom Donabe with Premium Japanese Rice 4.5/5

If you need your carbs, I would highly recommend the Signature Wild Forest Mushroom Donabe with Premium Japanese Rice ($38). Each mouthful of the fragrant rice is brimming with an abundance of flavours and textures from the oats, waxed meat, porcini mushrooms and vegetables.

Whiskey Bombe Alaska 4/5

Wrapping up our dinner, we have two desserts - Whiskey Bombe Alaska ($28) and French Canele ($18 for 3pc). Go for the whiskey ice cream served with Kirsch marmalade and meringue for something sweet and light. However, what intrigues me is the french canele made with Chinese Bai Jiu (white wine). Baked to perfection, it comes with a crusty exterior, soft and fluffy interior with a tad of the fragrant bai jiu.

French Canele 4.5/5

Path restaurant is definitely an exciting addition to the dining scene offering modern Asian cuisine. Chef Marvas brings a precise balance between French finesse and the East Asian ingredients that feel and taste sumptuous yet possess a reassuring familiarity that warms the heart.

Note: This is an invited tasting.


Path Restaurant
Marina Bay Financial Centre
Tower 3
12 Marina Boulevard
Singapore 018982
Tel: +65 64430180
Facebook
Website
Nearest MRT: Downtown (DT Line), Marina Bay (CC Line, NS Line)

Opening Hours:
Mon-Fri: 1130am - 2pm, 6pm - 9pm
Sat: 6pm - 9pm
(Closed on Sun & PH)

Direction:
1) Alight at Marina Bay MRT station. Take Exit B. Walk to traffic junction Boulevard Central and Marina Way. Cross the road. Walk to Marina Bay Financial Centre Tower 3. Journey time about 5 minutes. [Map]

2) Alight at Downtown MRT station. Take Exit C. Walk to Straits View. Cross the road. Walk to destinaiton. Journey time about 3 minutes. [Map]

Wan Hao Chinese Restaurant @ Singapore Marriott Tang Plaza Hotel - Exquisite Dim Sum Artistry And Umami Eel Creations

Are you suffering from travel withdrawal during the current pandemic? Let Wan Hao Chinese Restaurant at Singapore Marriott Tang Plaza Hotel brings you to a gastronomic adventure with two exciting promotions - Exquisite Dim Sum Artistry (1 to 31 March 2021, lunch only) and Umami Eel Creations (1 to 30 April 2021).

Missing Yum Cha in Hong Kong? Wan Hao's team has created a selection of refined masterpieces that boasts a creative, contemporary twist with a touch of class. Diners can look forward to morsel of happiness such as Deep-Fried Avocado Vermicelli Prawn Roll, Scallop with Banana Spring Roll, Steamed Crab Meat & Chinese Sausage Siew Mai, and Deep-fried Chinese Chives Iberico Pork Glutinous Dumpling.

For April, Wan Hao will bring you to Japan with the Umami Eel Creations. The promotion showcases an eel-centric menu using salt water white eel and fresh water yellow eel. While eel is a delicacy commonly found in Japan, it is also a treasured delicacy in traditional Chinese cuisine known for its high vitamins, nutrients and health benefits.

Poached White Eel with Premium Chinese Wine in Superior Soup 4/5

The Poached White Eel with Premium Chinese Wine in Superior Soup is an aromatic and hearty execution highlighting the clean, fatty and succulent white eel.

Steamed Whole White Eel with Black Garlic Sauce 4.2/5

Another beautifully done dish is the Steamed Whole White Eel with Black Garlic Sauce. I applauded the chef for the lovely concoction of the black garlic sauce, which excellently complements the fatty white eel. It is topped with fried garlic and spring onion to accentuate the enjoyment.

Wok-fried Yellow Eel with Garlic, Mao-tai Chinese Wine 4/5

It is a theatrical performance for the Wok-fried Yellow Eel with Garlic. The dish is set aflame with the addition of Mao-Tai Chinese Wine, binding the different ingredients together for a firework of flavours.

Braised White Eel with Abalone Sauce, Fish Paste Skin 4/5

I didn't know that eel is such a versatile ingredient. Besides poaching, steaming and stir-frying, Wan Hao also created the Braised White Eel with Abalone Sauce. The accompany abalone sauce plays an vital role in complementing the succulent white eel. Worth mentioning is the ball-shape fish paste skin. It has a very detectable texture and taste like a hollow fish ball.

Purple Sweet Potato Custard Layer Cake, Chilled Red Bean with Coconut Cheese Cake

Wrapping up the meal, we have the Purple Sweet Potato Custard Layer Cake and Chilled Red Bean with Coconut Cheese Cake. I feel the dessert kind of fall short of the savoury, though.

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]

Exuberant Lunar New Year Creations to Usher In the Year Of The Ox At Goodwood Park Hotel

Goodwood Park Hotel has put together an exuberant Lunar New Year creations this year to usher in the Year of the Ox. Beloved signatures, as well as new goodies and lavish delicacies, are available from 24 January to 26 February 2021.

Auspicious Abundance "Lo Hei" 4.2/5

Over at Min Jiang Dempsey, the restaurant has created the new Auspicious Abundance "Lo Hei" ($268++ dine in/ $285.75nett takeaway) for both dine-in and takeaway. The elegantly present Yu Sheng comes in a crunchy rice cracker net filled with steamed Alaskan crab leg meat set atop fresh pomelo, peach, abalone and a medley of vegetables and fruit.

Double-boiled Abalone Soup and Eel Fish Maw 4.5/5

A new dish on the Chinese New Year menu is the Double-boiled Abalone Soup and Eel Fish Maw ($265.35 nett). I feel it a good change from the usual richly flavoured Chinese New Year dishes. In the light and refreshing soup, diners can also find handmade Prawn Dumplings and Minced Pork Balls in the claypot. It is available at Min Jiang at Goodwood Park for takeaway/delivery.

Braised Pork Belly, Meatball with Crabmeat in Beancurd Pockets and Sea Treasures in Claypot 4.5/5

Over at Min Jiang at Dempsey, diners who prefer the rich and robust flavour will enjoy the Braised Pork Belly, Meatball with Crabmeat in Beancurd Pockets and Sea Treasures in Claypot ($393.75 nett). Dig into the treasure pot to discover more delicacies such as braised Australian 10-head abalone, Chinese dried oysters, black moss, flower mushrooms, sea cucumbers, dried scallops and tientsin cabbage. The treasure pot is available for takeaway/delivery at Min Jiang at Dempsey.

Slow-braised Spicy Oxtail with Pickled Mustard and Enoki Mushrooms in Claypot 4.2/5

In conjunction with the Year of the Ox, Min Jiang at Goodwood Park Hotel has created the Slow-braised Spicy Oxtail with Pickled Mustard and Enoki Mushrooms in Claypot ($254.65 nett). The oxtail pieces are simmered in Sichuan peppercorn, fermented chilli bean paste, red chilli, star anise, cinnamon sticks, garlic, onions and carrots for 3 to 4 hours. The flavourful Sichuan spices though subtle, enhances the enjoyment of the oxtail that is cooked to tender.

Stewed Rice with Minced Chicken, Dried Scallops, Baby Abalone and Liver Sausage in Stone Pot 4/5

I find the Stewed Rice with Minced Chicken, Dried Scallops, Baby Abalone and Liver Sausage in Stone Pot a hybrid between our traditional claypot rice and poached rice. The flavoursome sauce enhanced the fluffy rice. The addition of dried scallops and liver sausage further elevating the whole enjoyment.

Besides the savoury dishes, Goodwood Park Hotel has also introduced new sweet and savoury Lunar New Year treats for takeaway/delivery. You will not be able to resist the addictive Maple Butter and Almond Garlic Lotus Root Chips ($36.80), 'Chiku' Arrowhead Chips ($28.80) and Crispy Kang Kong with Cheese & Sour Cream ($28.80).

Gong Xi 'Huat' Cai - Pineapple Crumble Tart 4.2/5

A delicious new creation Gong Xi 'Huat' Cai - Pineapple Crumble Tart ($78 nett, 700g). It is an innovative take of the traditional pineapple tart with a western twist. The tart measures 14cm in diameter is a marriage of buttery goodness and refreshing tart pineapple.

Bountiful Box of Sweet Blessings - Assorted Petit Pastries 4.5/5

Great for gifting and ending reunion dinners on a sweet note is the Bountiful Box of Sweet Blessings - Assorted Petit Pastries ($80 nett, 15pc). The stunning collection of 15 petit tarts and cakes in a medley of flavours will delight family and friends. Diners can look forward to flavours such as chocolate almond, pineapple crumble, baked cheesecake, orange chiboust and coffee vanilla.

Lucky Fortune Oranges - Kumquat Butter Cake and Marble Cake 4/5

Shaped into mandarin orange are the Lucky Fortune Oranges - Kumquat Butter Cake and Marble Cake ($138 nett, 2kg). The handcrafted mandarin oranges feature six kumquat butter cakes with a vanilla buttercream layer. Sitting underneath the mandarin oranges is a box made of moist marble cake covered in a rich red fondant decorated with symbolic greetings and design.

Fortune Koi Fish 'Nian Gao' with Red Bean Paste 4/5

A treat to both the palate and eyes is the Fortune Koi Fish 'Nian Gao' with Red Bean Paste ($45.80 nett, 8pc), filled with delectable smooth red bean paste.

Bak Kwa 4.5/5

You probably not known is the moreish Bak Kwa ($56 nett for 600g/ $88 nett for 1kg), marinated in a proprietary blend of spices and barbecued by the hotel's Chinese chefs and sold pre-cut in small slices.

The Lunar New Year Treats and Abundant Feasting Specials will be available for takeaway or delivery from The Deli and Min Jiang (Goodwood Park Hotel) as well as Min Jiang at Dempsey. Guests may place online orders at https://goodwoodparkfestive.oddle.me for delivery or self-collection.

Alternatively, guests can contact Min Jiang at (65) 6730 1704 / email: min_jiang@goodwoodparkhotel.com, or Min Jiang at Dempsey at (65) 6774 0122/ email: mjdempsey@goodwoodparkhotel.com, to place takeaway orders for self-collection only. Advance orders of five days are required for deliveries and takeaways. Availability for all Lunar New Year specials is from 24 January to 26 February 2021, and the last pre-order date is 21 February 2021, 12pm.