Eclipse by BDC @ Yue Hwa Building - A Casual, Creative Twist on Fine Dining with Chef Samuel Quan’s New Menu

Eclipse by BDC has come a long way since its 2021 debut as a fine dining destination atop the Yue Hwa Building in Chinatown, where the restaurant's unique vantage point offered stunning views of Singapore's skyline. My recent visit revealed a transformation in concept — Eclipse now provides a more casual, approachable menu crafted by Chef Samuel Quan. This new direction brings inventive twists to familiar flavours while still showcasing Chef Quan's creativity.

Crab Laksa Croquette 3.8/5

Smoked Eel Pumpkin Beignet 3.8/5

We began with two delightful snacks: Crab Laksa Croquette ($16 for 3pc) and Smoked Eel Pumpkin Beignet ($16 for 3pc). The Crab Laksa Croquette was a crispy parcel packed with Singapore's iconic laksa essence, accompanied by a curry aioli and laksa leaf that amplified its flavours. The Smoked Eel Pumpkin Beignet was a surprising take on the traditional custard lava bun, featuring molten Comté cheese nestled within a golden pumpkin beignet. The beignet was topped with crispy 'You Mai Chye' floss and complemented by a roasted onion jam. This bite combined sweet, smoky, and savoury notes in an unexpectedly harmonious way.

Pan Seared Scallop 4/5

The Pan Seared Scallop ($24) was plump, juicy, and beautifully paired with a sage butter emulsion and furikake seaweed for umami depth. Topped with ikura and pickled ginger flower, the dish had a refreshing acidity that elevated the flavours, making it a well-balanced and thoughtfully composed appetiser.

Jurong Farm XL Frog Leg 3.8/5

One of the more unique items on the menu was the Jurong Farm XL Frog Leg ($20), deep-fried to perfection with a crispy Japanese puffed rice coating that provided a delightful textural contrast to the tender frog leg meat. Paired with a Szechuan hibiscus jus, the dish offered an interesting twist, though the jus fell slightly short of delivering the expected punchy, piquant finish.

12 Days Dry Aged Half Duck 4/5

The star of the evening was the 12 Days Dry Aged Half Duck ($68 whole). The duck was accompanied by egg crepes, leeks, pickled cucumber, pickled chilli, and a hibiscus glaze, echoing the classic flavours of Peking duck with a unique twist. Diners can wrap the tender duck meat with the egg crepe and condiments or enjoy it on its own to fully appreciate the expertly dry-aged, succulent flavours of the duck.

Refreshing Eton Mess 3.5/5

For dessert, we had the Refreshing Eton Mess ($18), a tropical reimagining of the British classic. Tonka bean meringue, Meyer lemon gel, Dole pineapple, and yuzu sorbet brought together layers of sweetness and tartness, offering the meal a light and refreshing finale.

Smoked Hay Tiramisu 3.8/5

Our final dessert, the Smoked Hay Tiramisu ($22), was a daring take on the beloved Italian dessert. The smoky hay notes infused the layers of mascarpone and cream cheese with a distinct depth, while the addition of Kahlua espuma added an aromatic complexity. However, the real surprise was the inclusion of ikura, which introduced a briny element that added a bit of intrigue, much like the contrast of salt in dark chocolate.

Eclipse by BDC has successfully transitioned from fine dining to a more casual yet adventurous menu that's brimming with inventive flavour combinations and textural surprises. Chef Samuel Quan's bold, reimagined dishes offer diners a fresh perspective on familiar ingredients while maintaining an approachable charm. The setting, coupled with the thoughtful, contemporary dishes, makes Eclipse an excellent choice for those seeking an elevated dining experience with a creative, casual twist.

Note: This is an invited tasting.


Eclipse by BDC
Yue Hwa Building
70 Eu Tong Sen Street
#06-01
Singapore 059805
Tel: +65 6908 0880
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Nearest MRT: Chinatown (DT, NE Line)

Opening Hours:
Tue-Thu: 12pm -3pm, 6pm - 1030pm
Fri-Sat: 12pm - 3pm, 6pm - 11pm
Sun: 12pm -3pm, 6pm - 1030pm
(Closed on Mon)

Direction:
1) Alight at Chinatown MRT station. Take Exit C. Walk to Eu Tong Street. Turn left and walk to destination. Journey time about 3 minutes. [Map]

Guo Jiang (锅匠) @ Mosque Street - Continues to Impress with New Sichuan Dishes

I recently revisited Guo Jiang (锅匠) on Mosque Street, accompanied by a couple of fellow food enthusiasts, to explore some of their new offerings. My previous visit to the restaurant had left a positive impression, so I was eagerly anticipating their latest dishes. Needless to say, my return was well-justified.

Shredded Chicken with Chilli Pepper 4.2/5

We began with the Shredded Chicken with Chilli Pepper (擂椒手撕鸡, $16.80), served refreshingly chilled. The sauce was a harmonious blend of nuttiness and creaminess, while the chilli pepper provided a satisfying crunch. The addition of century egg elevated the dish, introducing a complex and delightful flavour profile that danced on the palate.

Spicy Fish Fillet 4.2/5

Next up was the Spicy Fish Fillet (烧椒鱼片, $36.80). Distinguished from the Sichuan Sour and Spicy Poached Fish with Pickled Greens, the dish skipped the sour notes but still delivered a delightful kick from the chillies. There were fried eggs, celtuce, and tender fish slices, contributing to a balanced and flavoursome ensemble.

Chicken Chicken Frog Frog 4.5/5

An intriguing dish with a straightforward name, Chicken Chicken Frog Frog (鸡鸡娃娃, $46.80) brought a unique combination of chicken and frog legs to the table. Don't let its pale appearance fool you; this dish packs a spicy punch, courtesy of the numbing mala spiciness that ignites the taste buds.

Tomato Crystal Beef 4.8/5

Switching gears to something non-fiery, the Tomato Crystal Beef (番茄水晶牛肉, $36.80) was a delectable creation. The tomato broth was clearly concocted from fresh tomatoes, imparting the dish a refreshing blend of sweetness and tanginess. The beef was masterfully cooked to perfection, boasting a tender, melt-in-your-mouth texture. Golden mushrooms in the broth added an extra layer of flavour and texture. Among the new additions, this dish emerged as my personal favourite.

Chicken Stew in Signature Mala Sauce with Baby Yam and Bamboo Shoots 4.8/5

Of course, we couldn't forget a beloved classic from their existing menu, the Chicken Stew in Signature Mala Sauce with Baby Yam and Bamboo Shoots (烟笋芋儿鸡, $30.80). The dish is bathed in a delightful mala sauce enriched with Sichuan peppercorns, featuring generously sized chicken pieces, each tender and succulent. The baby yam, reminiscent of soft potatoes and crunchy bamboo shoots, soaked up the spicy goodness, resulting in a satisfying and spicy culinary experience.

Guo Jiang continues to impress with its diverse and flavourful old and new offerings. Whether you're seeking fiery Sichuan delights or milder, nuanced dishes, there's something here to tickle every palate.

Note: This is an invited tasting


Guo Jiang (锅匠)
38 Mosque Street
Singapore 059516
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Tel: +65 62226838
Nearest MRT: Chinatown (DT, NE Line)

Opening Hours:
Daily: 11am - 11pm

Direction:
1) Alight at Chinatown MRT station. Take Exit A. Walk to New Bridge Road. Turn right at New Bridge Road and walk to Mosque Street. Turn right onto Mosque Street and walk to destination. Journey time about 5 minutes. [Map]

One-Ninety Restaurant @ Four Seasons Hotel Singapore - 3 Months Argentinian Takeover by Brasero and Florería Atlántico Pop-Up

Starting from August 1, 2023, an extraordinary gastronomic adventure awaits as the world-renowned mixologist Renato "Tato" Giovannoni, celebrated as one of the top 10 bartenders globally, and the seasoned hospitality maestro Alex Resnik, make their debut in the Garden City. They embark on a thrilling culinary journey with a three-month-long takeover of the Four Seasons Hotel Singapore, promising an unforgettable Argentinian culinary experience.

Brought to you from the bustling streets of Buenos Aires to the heart of Singapore, this South American brasserie pop-up at One-Ninety Restaurant and One-Ninety Bar will whisk diners away to the enchanting world of Argentina. Prepare to immerse yourself in the country's rich culinary traditions and vibrant atmosphere, making for an exceptional dining escapade.

The restaurant, Brasero Atlántico, serves up an à la carte dinner menu and a tantalising seven-course Chef's Table dinner experience at SGD 168 per person, thoughtfully curated by Chef Alex Resnik. It captures the essence of Argentinian cuisine with dishes ranging from the famous asado (Argentinian barbecue) to mouthwatering empanadas and much more.

Octopus Confit 4/5

Indulge in the sublime Octopus Confit ($42), a dish where every bite is a symphony of flavours and textures. The octopus has been lovingly slow-cooked for at least 4 hours, allowing it to reach the pinnacle of tenderness and softness. Bathed in a harmonious blend of coconut and olive oil, with subtle hints of cinnamon and fragrant orange peel, it's a culinary masterpiece that dances on your palate. Each bite is an exquisite journey through layers of flavour, showcasing the chef's dedication to perfection.

Veal Tongue "Pampa Style" 3.8/5

A unique preparation of Veal Tongue ($28) involves slow-cooking it in an acidic sauce for at least 3 hours alongside vegetable pickles, onions, and celery. Drizzled with criolla sauce and sprinkled with baby chervil and extra virgin olive oil, the dish brings out the tender flavours of veal tongue.

Empanada 3.8/5

Two delightful Empanadas graced our table - Ossobuco ($15) and Leek ($10). These savoury pastries are filled with mouthwatering ingredients. The Ossobuco version features braised shank slow-cooked with vegetables for 8 hours, while the Leek empanada combines leeks, onions, and garlic sautéed with butter and provolone cheese for a rich and cheesy filling.

Aged Provoleta Cheese 4.2/5

The Aged Provoleta Cheese ($28) is heated until it becomes irresistibly soft, melty, and slightly browned on top. The ageing process intensifies its flavour, offering a combination of sharp, nutty, and slightly fruity notes. It's beautifully complemented with Calabria oregano and criolla sauce.

Frog Legs “A la Provenzal” 3.8/5

The Frog Legs "A la Provenzal" ($28) presents tender frog legs from France sautéed with roasted fingerling potatoes, garlic, butter, sage, and a splash of white wine. The result is moist and tender frog legs, although I preferred a richer sauce.

Lomo Tenderloin 4.5/5

The Lomo Tenderloin ($65, 350g) is perfectly grilled. It acquires a captivating smokiness. Paired with chimichurri sauce, it's an explosion of succulent flavours. The chimichurri sauce adds its own zesty, herbaceous essence.

Beets Salad 4.2/5

The Beets Salad ($18) combines crunchy quinoa, potato puree, soft-boiled egg, and fresh beetroot tossed with olive oil. The beetroot offers a subtle earthy sweetness, making it a well-rounded side dish.

Fennel 3.5/5

The Fennel Salad ($18) comprises finely sliced fennel paired with watercress, grapefruit, and orange segments drizzled with a house-made lemon olive oil vinaigrette. The result is a refreshing salad with a tangy finish.

Dulce de Leche Flan 4/5

The Dulce de Leche Flan ($18) is a smooth and creamy creme caramel pudding with a layer of clear caramel sauce, served with mascarpone cheese cream and nuts. The balance between sweetness and creaminess is perfected when enjoyed with the mascarpone and textured nuts.

Valrhona Chocolate Lava Cake 4.2/5

The Valrhona Chocolate Lava Cake ($24) is a chocolate lover's dream. The chocolate lava cake comes with a liquid yerba mate chocolate centre, served with a scoop of ice cream. The cake is moist and slightly crisp on the outside, while the yerba mate infusion adds an interesting twist to the classic chocolate lava cake.

Brasero Atlántico truly transports diners to the vibrant streets of Argentina, offering an exciting culinary journey filled with traditional flavours and innovative twists.

Note: This is an invited tasting.


One-Ninety Restaurant
Four Seasons Hotel Singapore
190 Orchard Boulevard
Singapore 248646
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Nearest MRT: Orchard (NS Line, TE Line)

Opening Hours:
Daily: 6pm - 1030pm

Direction:
1) Alight at Orchard MRT station. Take Exit 11. Walk straight down Orchard Boulevard Road. Walk to destination. Journey time is about 6 minutes. [Map]

Avenue 87 @ Amoy Street - The Third Edition Tasting Menu

I am back again at Avenue 87, a modern Asian restaurant opened by co-Chef-Founders Glen Tay and Alex Phan. The duo has recently put together a new menu - Journey Menu (125++) and  Experience Menu ($168++).

Pork Jelly 3.5/5

I had the Experience Menu, kickstarting with several Snacks that showcase the chef's interpretation of the local flavours. For example, the Pork Jelly is inspired by the classic Teochew pig's trotter jelly sandwiched between two thin crispy sheets.

Tofu and Kueh Pie Tie 4/5

Next is the Tofu and Kueh Pie Tie. The Tofu is an interpretation of the mapo tofu substituting the spiciness with Korean chilli paste (gochujang). The Kueh Pie Tie is not a new snack but an elevated one for their love of the local curry fish head. It is Indian-style curry, tangy and packed with aroma from the spices.

Laksa 3.5/5

As for the Laksa sphere, it was an interesting representation of the local flavour topped with caviar and an Indian spiced cracker. Unfortunately, I thought the cracker spices overpowered the appreciation of the laksa flavour.

Uni on Toast 4.2/5

The last snack is the Uni on Toast. A delicious combination that will get one screaming for more.

Foie Gras 4/5

Moving on to the next dish, we have the Foie Gras, which is thick and creamy, paired with Chinese celery, confit tomato and mandarin orange. I like the touch of mandarin orange that helps to refresh the palate.

Duck 4.5/5

One of my favourite courses is the Duck item, a soup dish. Being Chinese, we love our soup. The saltiness from the salted vegetables and heat from the peppercorn made this a delicious pot of soup. You can also find a cabbage roll wrapped with duck meat in it.

Frog Legs 4.2/5

The Frog Legs are my dining companions' favourite dishes. The boneless and tender frog legs are cooked in a beautiful Thai green curry sauce, with the addition of lemongrass and Thai basil for the extra fragrant.

Toothfish 4.5/5

The Toothfish has a sweet buttery flavour similar to cod fish. The beautifully cooked fish is complemented by the crab roe and baijiu sauce, topped with ikura.

Aged Yamaguchi Wagyu

The last savoury dish is the Aged Yamaguchi Wagyu. It is served together with Taiwanese claypot rice with wild mushrooms. Having them together, it felt like having a plate of Asian char siew rice on a plate.

Calpis

Before moving to the dessert, we had the palate cleanser that was sweet and refreshing.

Toast 4.2/5

For dessert, we had a soft and fluffy Toast deep-fried to a crispy exterior, paired excellently with kaya ice cream.

Last, we had the Petite Four to wrap up the dinner. I enjoyed the soft and spongy Mochi coated with peanuts. The Jackfruit Ice Cream Sandwich is as good too.

Overall, I enjoyed the new menu at Avenue 87. Previously, I felt their menu might be hard for customers to accept as it was too focused on local flavours. The new menu is more balance, incorporating more Asian flavours while still showcasing the local flavours in the snack items.

Note: This is an invited tasting.


[CLOSED]
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]

Relish @ Fraser Tower - Transformed Into Roketto Izakaya When Night Falls

For those that missed the food at Wild Rocket by Chef Willin Low when it closed last year, you will be rejoiced to know that Chef Willin has brought the Mod-Sin DNA of Wild Rocket to Relish at Fraser Tower. When night falls, Relish will be transformed into Roketto Izakaya offering a casual dining bar concept featuring modern Singapore small bites and sharing plates, in the evening of Tuesdays to Saturdays.

Fish Collagen Broth 4.5/5

Having not dined in Wild Rocket before, I am not sure what to expect at Roketto Izakaya. Our first dish is the Fish Collagen Broth ($5). The flavourful and milky broth is from the essence of slow cooking the fish bones. No milk is added. The centrepiece is the fish cake that is coated with deep-fried egg. There is even fat choy in the soup. Chef Willin has kept the characteristic of our local fried fish soup but elevated it in his interpretation.

Har Jeong Pork Keropok 3.5/5

The Har Jeong Pork Keropok ($8.50) is quite addictive on its own. The thinly sliced pork belly is deep-fried until bacon-like crispy with the pungent prawn paste flavour. However, I am mix about the kaffe lime mayo dip. I felt that the intensity of the kaffe lime, sort of overpowered the prawn paste flavour.

Tandoori Pappadum Nachos 4/5

The Tandoori Pappadum Nachos ($8.50) is not your typical nachos with cheese dip. Instead, the corn chips are replaced with pappadum and paired with tandoori minced meat and yoghurt. An interesting take giving it an Indian influence.

Aburaage Rojak Salad 4.8/5

The Aburaage Rojak Salad ($15) elevated the local dish with the use of the Japanese aburaage in place of the local tau pok. The 'hae kor" ice cream substitutes the prawn paste sauce for rojak, binding the dish together. This is a brilliant dish that transforms a three dollar hawker dish into a fifteen dollar restaurant dish.

Har Jeong Tin Gai 4.2/5

The Har Jeong Tin Gai ($12) looks like chicken drumstick at one glance. They are really tender and juicy with a light crispy batter.

Curry Chicken Shepherd Pie 4.5/5

I thought the Curry Chicken Shepherd Pie ($15.80) is a crazy idea but Chef Willin actually made that happen, and it tastes delicious. You have to try it for yourself to know how great the combination really works. The curry chicken recipe is super shiok.

Krapow Prata Pizza 4/5

Chef Willin's love of Thai flavours can be seen in the Krapow Prata Pizza ($15). Instead of pizza dough, a crispy prata takes its place. It is topped with spicy minced meat, Thai basil, chilli and cheese.

Nasi Lemak Chicken Wings 3.5/5

The Nasi Lemak Chicken Wings ($8.50) comes with liquid rice and ikan bilis. It is a unique take of the traditional dish. However, it didn't quite excite me. I didn't like the skinny, crispy chicken wings. I prefer those that are tender and juicy.

Rendang Beef Cheek 3/5

While everything has been spot on so far, the Rendang Beef Cheek ($20) pales from the rest. The beef cheek probably has been sous vide which lacks the fibrous bite. The rendang also fell short in flavours and depth.

Char Siew Rice 3.5/5

Unfortunately, I didn't like the Char Siew Rice ($20) too. While the char siew is tender, it didn't have the char and sweetness that made me fell in love with the roast. The brown rice was a bit too hard and dry for me also.

Wild Rocket Chendol 4.2/5

Bur Bur Hitam 4/5, Wild Rocket Strawberry Cheesecake $9.20

For desserts, we have Wild Rocket Chendol ($8.50), Bur Bur Hitam ($7.80) and Wild Rocket Strawberry Cheesecake ($9.20). I would recommend saving some space for these wonderful desserts. I only hope I have a second stomach.

Although I have not visited Wild Rocket, I am glad that I still can taste some of the signature wild rocket dishes, in a more casual form at Roketto Izakaya. Chef Willin's modern Singapore cuisine indeed has brought our local food into a whole new level.

Note: This is an invited tasting.


Relish
Frasers Tower
182 Cecil Street
#02-12/13
Singapore 069547
Tel: +65 69045458
Facebook
Website
Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:
Mon: 11am - 3pm
Tue-Sat:  11am - 3pm, 6pm - 11pm
(Closed on Sun)

Direction:
1) Alight at Tanjong Pagar MRT station. Take Exit G. Walk to destination. Journey time about 5 minutes.