Avenue 87 @ Amoy Street - The Second Edition Tasting Menu And A Cosy Cocktail Den

I visited Avenue 87 when it first opened its doors in September 2020. Fast forward to now, a year later, the duo co-Chef-Founders Glen Tay and Alex Phan presents a brand new tasting menu and a new bar. The tasting menu is available in five and seven courses ($98++ and $142++).

Trio of Snacks 4/5

Our dinner starts with a Trio of Snacks - Kueh Pie Tee, Prawn Sphere and Camembert. The second iteration of the Kueh Pie Tee is a vegetarian adaption of rojak, which comprises cucumber, green apple, turnip, sesame seeds and crispy shallots tossed in rojak balsamic sauce. Get a burst of umami flavours from the prawn sphere inspired by the local prawn noodle soup. The green mango chutney further accentuates the soft and creamy Camembert.

Amberjack 4/5

Our first course is Amberjack marinated with sesame oil and ponzu, served with ribbons of kohlrabi, sesame powder, mustard sorbet, and garnished with banana shallot chips. The sesame oil and powder lends a touch of familiarity and brightens the refreshing course.

Tofu 3.5/5

The Tofu course is inspired by the local heritage dish - Tao Kwa Bao. Avenue 87's rendition comes in double-fried pressed tofu stuffed with Japanese cucumber, OmniMeat, shallots, garlic, slivers of red radish, and oolong tea braised quail egg. It is finished with a luscious braise reduction.

Monkey Head 4/5

The Monkey Head course comes in the form of a Do-It-Yourself Mala Hot Pot. Diners can have a little fun picking up the individually packed reduced bone broth and house-made mala oil and pour them into the ceramic pot of distilled broth. Next, add the platter of monkey head mushroom, cordyceps mushrooms, shark's fin melon, and hairy gourd into the broth. The soup is light and refreshing. Though slight spicy, it is not mala numbing, allowing the diners to enjoy the lovely ingredients.

Daikon 4/5

The Daikon course is the chefs' recreation of the local black and white carrot cake. The fried housemade radish cake is topped with XO Sauce, pan-seared Hokkaido scallops, and served with mussel squid ink sauce and butter yuzu foam. I enjoyed the crispy exterior of the radish cake, while the mussel squid ink sauce reminds me of the dark sauce used in fried black carrot cake.

Beef Short Ribs 4.5/5

Our main course is USDA Prime Beef Short Ribs served with garlic fried rice, spring onions tossed in sesame oil, and an orange reduction on the side. It is a gastronomic delight with the tender meat glazed with house blend char siew sauce made with fermented beancurd and five spice powder.

Pre-dessert 3/5

Pre-dessert is Osmanthus Jelly with Pomelo, Goji Berries and Plum Powder. Unfortunately, I didn't quite enjoy it. I was hoping for something sweeter and more refreshing to prepare me for dessert.

Coconut 3.5/5

We wrapped up our dinner with two desserts - Coconut and Taro. Both desserts are creative takes of our local favourites - Chendol and Orh Nee. Served in a glass, the Coconut comes in layers of adzuki beans, gula jawa, coconut risotto rice and pandan jelly topped with corn espuma rice puffs. Have all the layers of flavours together, and you will get that familiar characteristic of the local chendol.

Taro 4/5

As for the Taro, the orh nee dessert is presented in the form of yam puree and ice cream, served with roasted butternut roasted pumpkin squash, rum-infused gingko nuts, pumpkin seed financier and olive oil caviar.

Hidden and can only access by the back of the restaurant is Lounge at Avenue 87, a speakeasy bar on level 2 of the restaurant. The new bar exudes cool and relaxed vibes with velvety dark green tones and glossy finishes. Deep forest green walls are complemented with wooden panels, while the dark cement screed reflects light streaming in from the French windows. A sleek black granite bar counter stretches across the black marbled bar, running parallel to the easy lounge seating of green leather sofa and wooden coffee tables. Next to the French windows at the end of the lounge is a cosy alcove of a spacious U-shaped sofa and coffee tables.

Note: This is an invited tasting.


Avenue 87
47 Amoy Street
Singapore 069873
Tel: +65 98388401/ 69705491
Facebook
Website
Nearest MRT: Telok Ayer (DT Line), Tanjong Pagar (EW Line)

Opening Hours:
Mon, Wed-Sat 1130am - 230pm, 530pm - 10pm
(Closed on Tue, Sun and PH)

Direction:
1) Alight at Telok Ayer MRT station. Take Exit A. Walk to 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. Walk down Telok Ayer Street. Turn left onto Amoy Street. Walk to destination. Journey time about 8 minutes. [Map]

Qi Xiang Hot Pot @ The Chevrons - Popular Chicken Pot In Kovan, Opens New Hotpot Restaurant In The West

Qi Xiang Hot Pot at The Chevrons is proudly brought to you by the team behind Qi Xiang Chicken Pot. Known for its unique beer-infused chicken pots, the restaurant also uses traditional claypots, and what you get is one of Singapore's first-ever yuan yang claypot options. What's more, it opens till 3am daily!

The restaurant will also be offering free-flow drinks, fruits and condiments for $5 per pax. Among the various condiments, be sure to get its in-house special chilli sauce, which is full of zing and adds a fiery kick to every bite.

Pumpkin Soup 4.8/5

Soup bases options include its Signature Broth ($29.90 for full or half pot) which has brought them to fame, but I chose other two which complement each other - a soul comforting and nourishing Pumpkin Soup ($29.90 for full or half pot), juxtaposing a piquant and zingy Green Pepper Sauerkraut Dory Fish Pot ($37.90 for full pot, $20.80 for half pot). The Pumpkin Soup takes more than 5 hours to be ready, and supposedly rich in chicken and pork collagen. That was quite evident in the deep chicken flavour underneath the sweet pumpkin note. You can even amp up the chicken broth by pairing it with Qi Xiang Hotpot’s Famed Boiled Chicken ($9.90 for half chicken or quarter thigh meat options, $15.90 for whole chicken).

Green Pepper Sauerkraut Dory Fish Pot 4.8/5

On the other hand, the latter was highly stimulating with a broth cooked with herbaceous peppercorns, ginger, sour mustard leaves, and laced with chilli oil. I like this version versus a full-blown mala soup. It gives that pleasant peppercorn aroma and a fiery kick without the greasiness. What's interesting is the addition of dory fish to emulate the concept of sliced fish bee hoon.

Japanese Wagyu Beef

Iberico pork

The menu features over 80 delectable options, including premium shabu shabu meat featuring Australian Wagyu Beef ($49.90 for full portion, $24.90 for half portion) and Japanese Wagyu Beef ($135.90 for 300g, $67.90 for 150g). Of course, there is seafood as well, such as prawns and Tioman fish slices.

Smoke Infused Duck Breast Braised in Szechuan Sauce 4.5/5

But what jazz up this hotpot menu is its range of sides. For instance, this Smoke Infused Duck Breast Braised in Szechuan Sauce ($18.90) is a rather well-considered dish prepared through the precise cooking methods of being braised, sous-vide, then tea smoked with umami-packed house-made Szechuan sauce. I love the fats that lace around the meat, which made each slice tender and succulent.

XO Homemade Carrot Cake 3.8/5

If you like deep-fried carrot cake, you may find this XO Homemade Carrot Cake ($10.90) sinfully good. Each chunk of carrot cake is turned into a crispy morsel tossed with crispy egg bits, beansprouts and spring onions, dressed in dollops of XO sauce.

Prawn Pizza 4/5

Another delectable bite is this crowd-pleasing Prawn Pizza ($9.90). The filling in between the thin crisp was pretty well done, with bits of prawns to provide that bit of a bite.

To celebrate the new opening, you can enjoy the following promotions:
- No service charge (June 2021 to August 2021)
- Free Mee Sua Dish for birthday diners

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.


Qi Xiang Hot Pot
The Chevrons
48 Boon Lay Way
#03-06
Singapore 609961
Tel: +65 88086730
Facebook
Website: Nearest MRT: Jurong East (EW Line, NS Line)

Opening Hours:
Daily: 11am – 3am

Direction:
1) Alight at Jurong East MRT station. Take Exit B. Turn left and walk to junction of Jurong Gateway Road and Boon Lay Way. At the junction. turn right and walk down Boon Lay Way. At the junction of Jurong East Street 11 and Boon Lay Way, cross the road and continue down Boon Lay Way. Walk to destination. Journey time about 12 minutes. [Map]

2) Alight at Jurong East MRT station. Take Exit B. Walk to Jurong East Bus Interchange (Stop ID 28009). Take bus number 52 or 105. Alight 7 stops later. Walk to destination. Journey time about 20 minutes. [Map]

SE7ENTH @ Oakwood Premier AMTD Singapore - Launches Refreshed A La Carte Brunch With Latest Creation Of Croiffle, A Croissant-waffle Hybrid

Located within Oakwood Premier AMTD Singapore on the 7th floor is an all-day dining restaurant - SE7ENTH offering staycation breakfast for the luxury serviced apartment, business lunch meetings or a relaxing dinner. SE7ENTH has recently launched an array of refreshed brunch fares, including Chef Gary Lim's latest creation - the Croiffle, a croissant-waffle hybrid. Enhance your dining experience with a view of the hotel's infinity pool by dining al fresco at the Oakwood Executive Club.

Croiffle with Scrambled Egg and Mushroom Cream Sauce 4.2/5

The new brunch menu's highlight is the Croiffle, which features a cross hybrid between croissant and waffle. It is made by heating the croissant pastry in the waffle iron for an exterior crisp while the inside is fluffy. You can choose to pair it with smoked salmon, tuna mayo and turkey ham ($17) or with Scrambled Egg and Mushroom Cream Sauce ($17) on the menu. We opt for the latter, which is served with a side of soft fluffy scrambled eggs drizzled with an earthy and creamy mushroom sauce.

Brioche French Toast with Ricotta and Mixed Berries 3.8/5

For those with a sweet tooth, opt for the Brioche French Toast with Ricotta and Mixed Berries ($17). Complementing the soft toast slices are a smearing of ricotta, mixed berries and ample maple syrup to douse the french toast.

Brioche Prawn Rolls with Greens and Fries 4/5

Brioche Prawn Rolls with Greens and Fries ($17) features mayo-coated juicy chunks of prawn meat sandwiched between soft and fluffy brioche buns. It is served with crispy and fluffy fries and a side of greens.

Stir-Fried Seafood Carrot Cake 4/5

While most of the brunch dishes are western-inspired, there is also an Asian dish - Stir-Fried Seafood Carrot Cake ($17). The chef uses premium ingredients, like prawns and squid, to complement the thick, chewy cubes of carrot cake.

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.


SE7ENTH
OUE Downtown 1
Oakwood Premier AMTD Singapore
6 Shenton Way
Level 7
Singapore 068809
Tel: +65 68126050
Facebook
Website
Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:
Daily: 630am - 10pm

Direction: 
1) Alight at Tanjong Pagar MRT station. Take Exit B. Walk to traffic light junction. Cross the traffic light to Maxwell Road. Turn right and walk towards Shenton Way. Walk to destination. Journey time about 5 minutes. [Map]

Bukit Merah View Carrot Cake @ Bukit Merah View Food Centre - I Prefer The White Carrot Cake Here

I really can't remember the last time I visited Bukit Merah View Food Centre, it probably could have been more than 5 years ago. I supposed to check out a Lor Mee stall, but it is not opened. Hence we decided to settle for Bukit Merah View Carrot Cake for lunch.

The stall used to make their own carrot cake, but now they get their supply from a factory that still mills the rice to make the carrot cake instead of those made from rice flour. It offers both the white and black carrot cake.

Unlike most carrot cake stalls, the carrot cake here comes in chunky pieces, soft but yet holds its form. For comparison, I ordered both the black and white carrot cake to try. The Black Carrot Cake ($4) comes coated in a sweet dark sauce, with caramelised charred edges. However, the dark sauce somewhat lacks the fragrant to elevate the dish from good to excellent.

Personally, I prefer the White Carrot Cake ($4). The wok hei and egg fragrant come through more, not cancel out by the sweetness from the dark sauce.  Not seen in the picture is the addition of chye poh, which gives the carrot cake the extra flavour and texture.

White Carrot Cake 4/5

I was informed that the stall is run by 2 brothers, each taking up a shift in the day and night. Hence depending on the time of your visit, the cooking may vary. A little tip for customers, it seems like the default for the plate of carrot cake comes with chilli. Hence do inform the uncle during your ordering if you do not want chilli in your carrot cake.


Bukut Merah View Carrot Cake
Bukit Merah View Food Centre
Blk 115 Bukit Merah View
#01-37
Singapore 151115
Tel: +65 93252500
Website
Nearest MRT: Redhill (EW Line), Tiong Bahru (EW Line)

Opening Hours:
Daily: 7am - 130pm, 430pm - 130am

Direction:
1) Alight at Redhill MRT station. Take Exit A. Walk to bus stop at Red Hill MRT station (Stop ID 10209). Take bus number 132 or 145. Alight 4 stops later. Walk to destination. Journey time about 10 minutes. [Map]

2) Alight at Tiong Bahru MRT station. Take Exit A. Walk to bus stop opposite Tiong Bahru MRT station (Stop ID 10161). Take bus number 16 or 851. Alight 3 stops later. Walk to destination. Journey time about 10 minutes. [Map]

Auntie’s Wok & Steam @ Andaz Singapore - Indulge In A Dim Sum Feast at Yum Cha Weekend Buffet

Sitting on the 25th storey of Andaz Singapore is Auntie’s Wok and Steam - an ode to local tze char and dim sum restaurant. Presenting their new Yum Cha Weekends priced at $35++ per person, guests can indulge in all-you-can-eat traditional Cantonese dim sum, local favourites and Chinese desserts available every weekend and public holiday. To spice up the dim sum experience, you can also opt for a top-up of $35++ to enjoy unlimited Prosecco, wines and Tiger beer.

All the items served are on an a-la carte basis and guests are required to note down the number of dishes chosen on the slip of paper provided.

From the Dim Sum menu, we had the classics such as the Scallop Siew Mai, Prawn Dumplings, BBQ Pork Bao, Xiao Long Bao, Chicken Feet and Steamed Pork Ribs.

One of the more unique creations is the Wagyu Short Rib Mantou Sliders, which features flavourful slices of wagyu shortribs tucked in between soft fluffy mantous.

Choose from a selection of fried Dim Sum signatures as well such as the Deep-Fried Yam Puff and Wok-Fried Carrot Cake.

Additionally, each diner can select one item from the premium yum cha menu, which includes Deep-Fried Barramundi Fillet, Deep-Fried Pork Belly, Lobster Congee, Wagyu Short Rib Mantou Sliders and more. Additional premium main courses can be ordered for just $10++.

My favourite is the Deep-Fried Barramundi Fillet served in a pool of light soya sauce. Featuring soft tender fish fillet meat with a thin layer of crispy skin, the soya sauce imparts a light fragrant flavour to the fish.

The lobster meat lends a subtle sweetness to the Lobster Congee, with pepper added to amp up the flavour. Although the congee may be a tad bland, the dish is comforting.

The Deep-Fried Pork Belly spots a crisp crackling exterior in a beautiful golden brown. However, the meat within was neither flavourful nor juicy, and packs a tough bite to it. The only thing redeeming about the dish would be the sweet sour chilli sauce used which imparts a sharp tinge of fragrant sweet-tanginess to add flavour to the pork belly.

While waiting for the food to be served, you can also hit up the buffet line for a few of carbs-filling options which includes the Bee Hoon, Carrot Cake and Spicy & Sour Glass Noodles.

Traditional drinks like the Barkley and Luo Han Guo are also served on the buffet spread.

Auntie’s Wok and Steam Yum Cha Weekends
Price: Adult: $35++, Child: S$17.50++ (7 to 12 years of age)
Free-flow wines, beer and Prosecco: Top up S$35++

With a minimum spend of $120 nett at Auntie’s Wok and Steam, each table is entitled to one complimentary car park access at DUO tower.

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.


Auntie's Wok & Steam
Andaz Singapore
Level 25
5 Fraser Street
Singapore 189354
Tel: +65 64081255
Facebook
Website
Nearest MRT: Bugis (DT Line, EW Line)

Opening Hours:
Daily: 12pm - 10pm
Weekend & PH Yum Cha Buffet: 12pm - 3pm

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

Shi Wei Xian HongKong Tim Sum @ Aljunied Avenue 2 - Cheap And Good Handmade Dim Sum

Nowadays it is quite hard to find handmade dim sum and that it is reasonable priced. At Shi Wei Xian HongKong Tim Sum, located inside a coffeeshop along Aljunied Avenue 2, a basket of dim sum starts from $3 here. Apparently the stall still handmade their dim sum and they are only open on weekends.

Carrot Cake 3.8/5

The Carrot Cake ($3) is pan fried with a slight brown crisp on the exterior but inside is soft and moist. What I enjoy is the bits of lup cheong in the carrot cake, it gives it an additional boost in aroma for a rounder finish.

Fried Yam Puff 4.5/5

What I enjoyed most is their Fried Yam Puff ($3) or also known as Wu Kok. This is as good as any restaurant standard. Wearing a coat of light crispy batter, biting into it will reveal the char siew filling. Together with the fragrant yam, the combination is unbeatable.

Bean Sauce Chicken Feet 4/5

I love my chicken feet and I have to say the Bean Sauce Chicken Feet ($3.20) is really well done. I enjoyed sucking off the chicken skin off the bone which has absorbed the delicious bean sauce.

Beancurd Sheet Roll 4/5

Another delectable item on the menu is the Beancurd Sheet Roll ($3.20). Wrapping in thin beancurd roll, it is stuffed with lavish fish paste for a delightful enjoyment.

Char Siew Chee Cheong Fun 3/5

I didn't quite like the Char Siew Chee Cheong Fun ($3.30). I find the rice roll is a bit on the thick side. As for the sauce, it is the sweet type instead of those Hong Kong style soy sauce type.

Quail Egg Dumpling 3.5/5

Besides the regular items on the menu, the staff recommended me to try to some of the specials for the day. One of them is the Quail Egg Dumpling. It is like having a siew mai stuffed with a quail egg. Pretty interesting for a coffeeshop stall to create something from the norm.

Spinach Siew Mai 4/5

The other special I tried is the Spinach Siew Mai. I was a bit surprise to see that the stall is willing to adapt with time and step out from their comfort zone. I really applauded the effort to keep themselves in time and hopefully renew their customer base, injecting a bit of hipster into their food.


Shi Wei Xian HongKong Tim Sum
Blk 119 Aljunied Avenue 2
#01-06
Singapore 380119
Tel: +65 81114950
Nearest MRT: Aljunied (EW Line), Paya Lebar (CC Line, EW Line)

Opening Hours:
Sat-Sun: 7am - 5pm

Direction:
1) Alight at Aljunied MRT station. Take Exit B. Turn left and walk towards Aljunied Road. Take the overhead bridge. Cross the road and walk to bus stop opposite Aljunied MRT station (Stop ID 81081). Take bus number 80. Alight 2 stops later. Walk to Aljunied Crescent. Walk to destination. Journey time about 10 minutes. [Map]

 2) Alight at Aljunied MRT station. Take Exit B. Turn right and walk to Geylang East Ave 1. On Geylang East Ave 1, turn left and continue to the end of the road. Cross the road and continue on Aljunied Crescent. Walk to destination. Journey time about 15 minutes. [Map]

3) Alight at Paya Lebar MRT station. Take Exit C. Walk to bus stop at Paya Lebar MRT station (Stop ID 81119). Take bus number 134 or 155. Alight 2 stops later. Cross the road. Walk to Aljunied Crescent. Walk to destination. Journey time about 10 minutes. [Map]