Hummerstons @ Roberston Walk

Yesterday while pondering where to go for dinner after shopping with my girl at Liang Court, I remembered there was a new app called The Entertainer where it offers users Buy One Get One Free dining, leisure, entertainment, wellness and hotel accommodation. I browsed through The Entertainer App and decided to go to Hummerstons at Roberston Quay for dinner as it is within walking distance from where I was by simply checking the map option of the app and made a call to make sure it is not full.

As this is a new app, I thought I better be safe so I checked with the waiter that they are aware of The Entertainer App and I could use it to redeem a One for One Main which is offered by the restaurant. I was glad that the waiter is well aware of the app and proceed to explain how easy to use it.

During payment, I just let the waiter know that I am using The Entertainer App to redeem my free main course by tapping on the Redeem Button which I proceeded to enter my 4 digit pin. Passed the phone to the waiter for the restaurant to enter their own private pin. That is how easy to use the The Entertainer App.

Truffle Mushroom Bisque 3.5/5

After getting the assurance from the waiter, we proceeded to order our dinner. We have the Truffle Mushroom Bisque ($5) which was earthy and perfumed by the aromatic truffle.

French Onion Soup 3.8/5 

We also order the soup of the day which was French Onion Soup ($5) to have a variety. The french onion soup was tangy with a nice sweetness finishing from the caramelized onion.

Spanish Pork 3/5

For the mains, we tried the Spanish Pork ($32) where the spanish duroc pork is char grilled and served with spinach, french beans, spanish onions, roasted corn and red skin potatoes with tonkatsu dressing. I think there was some issue with the plating because the tonkatsu dressing was totally being absorbed by the greens making it way too sweet to be eaten. While on the other hand, the pork was screaming for a dressing for the huge and perfectly cooked meat.

Sesame Epi Crusted Cod 3.8/5

The Sesame Epi Crusted Cod ($32) faired much better. Sitting on top of a bed of mashed potaote, the perfectly cooked fish was fatty and moist. However the salad was a bit too heavy with the salt and we left it untouched.

As a proof to show that I get a free Main course by using The Entertainer App, you can see from the bill that it did not include the Sesame Epi Crusted Cod. Do note we did order a drink each but I did not take photos of it.

If you are interested in The Entertainer App and want to enjoy more Buy One Get One Free offers, you can find out more of the app at http://www.theentertainerme.com/singapore/ or check out their facebook at https://www.facebook.com/TheEntertainerFB . It is not just limited to dining, there are other offers in leisure, entertainment, wellness and hotel accommodation. The Free App can be downloaded for both Iphone and Android.


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Hummerstons
Robertson Walk
11 Unity Street
#02-14
Singapore 237995
Tel: +65 84281620
Facebook: https://www.facebook.com/Hummerstons
Website: http://www.hummerstons.com/
Nearest MRT: Clarke Quay (NE Line)

Opening Hours:
Mon-Thu: 12pm - 10pm
Fri: 12pm - 12 midnight
Sat: 10am - 12midnight
Sun: 10am - 5pm

Direction: 
1) Alight at Clarke Quay MRT station. Take Exit E. Walk to bus stop at Clark Quay Station (Stop ID 04222). Take bus number 54. Alight 3 stops later. Cut across UE Square to the other side of the building. Cross Unity Street and walk to destination. Journey time about 7 minutes. [Map]

Bacchanalia @ Coleman Street

I may not have the chance to fly hundred of miles to Bray, Berkshire to eat at The Fat Duck, a 3 Michelin Star restaurant by Heston Blumenthal famed for his multi sensory cooking and scientific precision approach to food. I am not despair as the food and beverage scene in Singapore is ignited with the opening of Bacchanalia at Coleman Street helmed by Executive Chef Ivan Brehm who has spent 4 years working his way up to the development chef of Heston Blumental's Experimental Kitchen.

French Onion Soup 4.5/5

When the French Onion Soup ($20) was served separately in a a tea pot and a bowl, I knew I was into a great culinary experience. In the tea pot, the onions are caramelised at 80 degree Celsius for 3 days to develop its natural sweetness which formed the base of the broth that is poured into the bowl of caramlised white onions, crispy cheddar nuggets, homemade rye bread and ricotta cheese. The bowl of french onion soup was brought to a whole new level, delicate and exquisite. The bowl of french onion soup was not only flavourful but it was accompanied with texture enjoyment such as the cheddar nuggets.

Amaretti Di Saronno 3.5/5

The colourful Amaretti Di Saronno ($19) is a spin of the classic Northern Italian flavour pairing of amaretti and pumpkin. The butternut squash confited in olive oil, sage and orange was served with goat feta, toasted pumpkin seeds, pickled butternut squash, pumpkin puree and araretti biscuit crumbs. An egg yolk cooked at 63 degree Celsius and coated in sumac sat in the middle of the dish, serving as the sauce by breaking the yolk. An interesting combination of different flavours working harmoniously that will whet one's appetite.

Cauliflower Gratin 4/5

The classic Cauliflower Gratin ($17) was given a new twist whereby the cauliflower florets are buried in a feather light white truffle and cheese foam served with scamorza cheese. The cauliflower florets were cooked in milk, lightly breaded and deep fried to a golden brown crisp. The modern rendition of the class cauliflower gratin was exciting and bursting with flavours.

Hamachi Carambola 5/5

The philosophy of Chef Ivan's culinary approach to food can be clearly appreciated in the Hamachi Carambola ($26). The Hamachi was cured in seasonal citrus fruits and served with pickled starfruit, silvers of pickled garlic, dehydrated melon flavoured with thyme and walnut praline. I was told to have a bit of everything on the plate together. I was glad that I followed the advice as I was blown away by how perfect the accompaniments accentuated the dish to a new level of enjoyment.

Tahitian Vanilla Confit Salmon 4.5/5

The Tahitian Vanilla Confit Salmon was brined in a salt and sugar solution for half day before being confited in olive oil and Tahitian Vanilla. The beautiful salmon was cooked to perfection that simply melted in the mouth. Love the extra crunch from the refreshing shaved fennel that further enhanced the dimension of the whole dish.

HD Scallops 4.2/5

The HD Scallops was gently seared, served with borlotti beans and garnished with tobiko. Recently I watched Masterchef China and got to know that chocolate if used correctly can enhance the flavour of seafood. Coincidentally the scallop was dusted with cocoa powder and I was able to experience first hand the wonderful chemistry of the cocoa powder accentuating the flavour of the scallop.

Foie Gras Satay 4.2/5

The Foie Gras Satay is served with a tamarind gel infused with lemongrass and ginger, finished with grated chestnuts and a peanut satay sauce made with chilli, lemongrass, ginger and gula melaka. Finished with a blow torch, the sou vie foie gras had a creamy texture that I had yet to experience before. The selection of Asian influenced ingredients was a great rendition of the classic dish.

48HR Pork Belly 4/5

A dish that I was looking forward to try is the 48HR Pork Belly that was cooked in its own brine for 48 hours. The pork belly was fork tender but the red cabbage that was braised for 2 hours in butter and apple cider vinegar stole the limelight for me in this dish.

Before moving to dessert, complimentary Strawberry Meringue was served to help cleanse the palate. The combination of acidity and sweet creaminess was a surprising cleansing agent preparing me for the next round of desserts.

Avocado & Lime 3.5/5

Inspired by the chef's childhood memories, the Avocade & Lime had the avocade filled with goat cheese and drizzled with a few spoons of Okinawa black sugar. It was a good dessert but I felt it was not something many locals may like it.

Tiramisu 4/5

Served with blackcurrent sorbet, the classic interpretation of the Tiramisu had a surprise of popping candy biscuit base at the bottom. Probably one of the best tiramisu I have eaten.

Pineapple Tatin 4.2/5

I could not help to associate the Pineapple Tatin to the traditional Chinese pineapple tart snack. Much effort was put into slow cooking the Sarawak pineapple in caramel till they formed gum like consistency. It was a dessert that I will order again.

Dinner experience at Bacchanalia was like attending a chemistry class where your palate was exposed to different flavours and textures working harmoniously together. The used of Asian ingredients in the reinvention of classic dishes made it closer to the heart and easier for diners to appreciate the chef's philosophy approach to food. I left the restaurant not only with a satisfied tummy but a bag of knowledge that was hard to come by.


Bacchanalia
The Masonic Club
23A Coleman Street
Singapore
Tel: +65 65091453
Facebook: https://www.facebook.com/BacchanaliaSG
Website: http://bacchanalia.asia/
Nearest MRT: Cityhall (EW Line, NS Line)

Opening Hours:
Mon-Thu: 12pm - 3pm, 6pm - 12midnight
Fri: 12pm - 3pm, 6pm - 2am
Sat: 6pm - 2am
(Closed on Sun)

Direction:
1) Alight at City Hall MRT station. Take Exit B. Turn left and walk down North Bridge Road. Cross the road onto Coleman Street. Continue on Coleman Street until next traffic light junction at Hill Street. Cross the road and continue on Coleman Street. Walk to destination. Journey time about 8 minutes. [Map]

Jewel Cafe + Bar @ Rangoon Road (Little India)

Located at the quaint and quiet neighbourhood of Little India along Rangoon Road is the second outlet of Jewel Cafe named Jewel Cafe + Bar. Bigger than the first at Shenton Way. the second outlet has a roasting facility (which they will be providing their own roast soon), cafe and bar offering all day chic dining concept.

Fat Soldiers 2.8/5

Fat Soldiers ($9) is a simple and delectable appertiser served with sliced baguettes with a bowl of homemade bacon jam. An interesting name but I find it hard to associate the name to the dish. It is a dish I probably would skip and spend my dollars on other delish dishes on the menu.

French Onion Soup 4.5/5

The tasting portion of the French Onion Soup ($8) was served in a cup covered with Swiss cheese, parmesan and gruyere. The subtle cup of soup was nicely balanced with the different flavours. I only hope that I was having the exact portion. I will be glad to finish the whole bowl.

Shio-Koji Octopoke 4.2/5

My first introduction to Shio-koji (salted rice malt) is at Japanese Dining SUN at Chijmes hence I am not foreign to it. I still remembered I was served a platter of shiokoji marinated ingredients and how it enhanced the flavours. The Shio-Koji Octopoke ($12) tossed with shiokoji, wasabi, extra virgin oil, avocado and ginger flower worked harmoniously together. The Japanese octopus also had a nice crunchy and chewy texture which was very enjoyable.

Umami Prawn Capellini 4.2/5

A definitely worthy dish to try at Jewel Cafe + Bar is the Umami Prawn Capellini ($22). The capellini is served with grilled prawns, homemade crustacean oil, topped with bonito flakes. I was told that they used a cooking technique that they learnt from fried hokkien mee to infuse all the wonderful flavours together.

OMG Burger 4/5

All burgers at the cafe are made with USDA beef patties. The whimsical named OMG Burger ($20) comes with a 150 gram beef patty, 2 slices of crispy bacon, luncheon meat, cheddar, lettuce, onion, tomato, topped with a sunny side up sandwiched between 2 soft sesame brioche buns and served with fries and salad. Although the luncheon meat gives the  local palate the extra texture and bite to it, it lacked that bursting juiciness of a burger. It was a good burger but I don't think it is the best.

Black Cod 4.5/5

The Black Cod ($32) was cooked perfectly and served with parsnip mash, sauteed vegetable and cardinal sauce. The pan fried Chilean black cod tasted beautiful and buttery.

Brioche French Toast 2.8/5

The Brioche French Toast ($13) comes with lemon zest mascarpone and strawberry, blueberry and caramelised banana.

Tiramisu 3/5

The homemade Tiramisu ($12) is flavoured with rich Indonesian coffee and rum.

Pan Seared Watermelon Steaks 2.8/5

The Pan Seared Watermelon Steaks ($9) comes with homemade pineapple sorbet, basil leaves, balsamic glaze and sea salt.

Desserts for me was rather average for a cafe. It was lacking the excitement compared to their whimsical appertisers and mains. I also felt it is overpriced for what is being put on the plate. However I do understand that they will be having a bigger pastry kitchen and coming up with more delectable desserts on the menu. I look forward in going back not only for the mains and coffee but their new desserts too.


Jewel Cafe + Bar
129 Rangoon Road
Singapore 218407
Tel: +65 62989216
Facebook: https://www.facebook.com/JewelCafeAndBar
Nearest MRT: Farrer Park (NE Line)

Opening Hours:
Tue-Thu: 9am - 10pm
Fri-Sat: 9am - 12am
Sun: 9am - 10pm
(Closed on Mon)

Direction:
1) Alight at Farrer Park MRT station. Take Exit B. Turn left and walk towards the traffic light junction.  Cross the junction and walk down Rangoon Road. Journey time about 5 minutes.