Kabe no Ana and Men-ichi Ramen @ Jurong Point Shopping Centre - Mentaiko Madness

RE&S, the team who bring you your popular Japanese cuisine concepts such as Ichiban Boshi, Kuisin Bo, Kuriya, celebrates their 30th anniversary with Mentaiko Madness! Men-ichi Japanese Ramen and Kabe No Ana are the two out of its four restaurants concepts that will be running this special promotion.

Hakata Mentaiko Tonkotsu Ramen 3.8/5

From now till 4 June at Men-ichi Japanese Ramen, enjoy a bowl of collagen rich tonkotsu soup with mentaiko served as a whole. The commonly known versions of menatiko dishes often present mentaiko in the form of cream sauce, mayo drizzle etc, it is really the traditional way of serving it that allows one to appreciate the deep umami taste of mentaiko which I have learnt during my trip to Fukuoka. At only $14.90, I thought this Hakata Mentaiko Tonkotsu Ramen is quite decently priced, considering the rest of the regular dishes are priced within the same range.

Mentai Mayo Gyoza 3.8/5

Don't miss out the Mentai Mayo Gyoza ($6.90) - chicken gyoza drizzled with mentai mayo. Though it is back to a mayo form, that deep umami flavour of mentaiko is still quite pronounced.

Mochi Mentaiko Pizza 3/5

Do you know that Kabe no Ana is the creator behind the origina mentaiko spaghetti? And for this occasion, out came another four new mentaiko creations, of which are Mochi Mentaiko Pizza ($16.90) and Mentaiko Gnocchi set ($22.90). What I like about the pizza is the use of toppings that really get your jaw going - Chewy Japanese mochi, squid and succulent prawns.

Mentaiko Gnocchi 3.8/5

The Gnocchi dish really surprises me, given the fact that it is not a true blue Italian place. The pillows of gnocchi are light and fluffy, with a very slight stretchy texture. The mentaiko spinach cream sauce isn't too creamy and the perilla leaves brightens up the dish and gives its flavour a lift with its sharp, minty nuances. A truly enjoyable dish as you get a bit of everything in one spoonful - the pillowy gnocchi coated with mentaiko sauce, the succulent salmon cubes, ikura.

Each set comes with 2 appetisers, Iberico Pork with Tomato Salsa & Rocket Arugla, and Smoked Duck & Grapefruit Salad, as well as a Ume Spakrling Soda, available from now till 2 July. As some of you may find the mentaiko in its original state an acquired taste, these Japanese-Italian creations will be suitable to have with friends and loved ones.

If you are a mentaiko fans, do check out Tokyo Eater Pop-Up Store at Nex or Ichiban Sushi for more Mentaiko Madness. My preference still goes to the ramen as it allows me to savour the entire hunk of mentaiko as such dishes ain't readily available elsewhere.

Photograph 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.


Kabe no Ana and Men-ichi Ramen
Jurong Point Shopping Centre
1 Jurong West Central 2
#B1-55
Singapore 648886
Tel: +65 63970435
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Nearest MRT: Boon Lay (EW Line)

Opening Hours:
Daily: 11am - 10pm

Direction: 
1) Alight at Boon Lay MRT station. Take Exit C, D, E. Walk to the new wing of the shopping centre. Walk to destination. Journey time about 5 minutes. [Map]

HRVST @ Kilter Avenue OUE Downtown Gallery - Rooftop Vegan Restaurant Bar

Kilter Avenue at Downtown Gallery is a fitness lifestyle space that comprises a studio gym, a restaurant and a bar that advocates healthy moving and clean eating. Its in-house restaurant and bar - HRVST, is a vegan concept that serves a full menu of vegan starters, mains and bar snacks, aims to craft an alternative commonplace to change perceptions, to provoke thought and deliver impact.

Like most cleaning eating concepts that arise these days, HRVST aims to change the not-so positive perceptions of vegan eating. I always have a healthy relationship with my vegetables but I was really excited to try out HRVST, simply because of the huge roofstop garden that resides just outside their doorstep. Lush dill plants, herbs, spices etc.

Twice Cooked Spuds 3/5

Can you imagine vegan bar snacks?! It's kinda of an oxymoron to me, really. Served with garlic aioli, the Twice Cooked Spuds ($8 for 5pc) were moist in the inside and crisp on the outside. Steam before frying is the trick. The soy based aioli surprises many with its creamy texture, with the apple cider vinegar lending a clean acidity to the finishing.

King Oyster 'Scallops' Mushroom 3.5/5

King Oyster 'Scallops' Mushroom ($12) is an aesthetically pleasing dish. Made with garlic and modified tapioca starch, the garlic snow that falls on the garden of vegetables is flavour lifting. Lightly seasoned and grilled, the savoury mushrooms and the crunchy roots may just take your mind off meats in that very moment.

Soy Satay and Chips 3/5

The Soy Satay and Veggie Chips ($10), I believe would become a popular bar snack. It smells and tastes pretty close to a chicken satay, \and the creamy peanut sauce can be dangerously moreish. But mock meat being mock meat, I still find them a tad oily and I still very much prefer animal fats to vegetables fats - natural vs processed. I like the veggie chips more actually, consisting of zucchini and sweet potatoes. The process of dehydration then baking seems to have concentrated their flavours, as I could taste the sweetness of them even more.

Sourdough 2.5/5

I thought the Sourdough ($14) would be a sandwich that would challenge the classic avocado sandwich combination but it just cements the position of the latter. It is a joyless dish that may just make you stay firm with your current non-vegan diet if switching ever crossed your mind. The pickled zucchini, broccoli and cauliflower fell apart before anything else, and I really feel a lot more can be done to the orange glazed grilled tofu because it really tastes nothing more than just a piece of slightly sweetened tofu, that is being placed onto a piece of bread out of convenience in trying to form a sandwich. And when you have the entire garden at your doorsteps, why only just a sprinkle of the basil leaf's flowers?

Pumpkin Gnocchi 2.8/5

The Pumpkin Gnocchi in Tom Yam Broth ($16) has a lot of potential in becoming a mainstayer if the gnocchi can be improved. The tom yam broth is made using sweetcorn to give that sweetness and coconut milk is added to thicken its consistency. Robust and fiery with a kick, I wiped the bowl clean. The homemade coriander oil heightens the aroma. What disappoints is the gnocchi made from butternut squash. I reckon the ratio of the flour is a lot higher for its a lot tougher than what I had before. Too little protein and fibre in a bowl too.

Matcha Ice Cream 4/5

The star of the day, is definitely this Matcha Ice Cream ($8) made with coconut milk. This is what I called a truly naturally ice cream. Hand churned, you should just throw that supposedly healthy yogurt or gelato ice cream into the bin. Served with blood orange puree, poached plums and pistachio, you got your balance of sweet and acidity. They should just set up an ice cream parlour outside the gym!

When one of the intentions is to complete the experience of the gym-goers here, the meals don't seem to be that appealing to a hungry body. After a spirit lifting workout, I need a full, energising meal - colourful, vibrant, loaded with fibre especially. I do look forward to what HVSRT can offer at its bar, as I heard the botanicals from the garden will be used for their cocktails. I shall just stick to the notion of balanced meal for now. If I crave for a satay, I will take a real meaty satay laden with fats. Not vegan for sure!

Words and photos 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.


HRVST
Kilter Avenue OUE Downtown Gallery
6A Shenton Way
#05-01
Singapore 068815
Tel: +65 69207500
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Website
Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:
Mon-Fri: 11am - 230pm, 530pm - 11pm
Sat: 9am - 3pm
(Closed on Sun)

Direction:
1) Alight at Tanjong Pager 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]

Sky 22 @ Courtyard by Marriott Singapore Novena - Dine With A View At The Heart Of Novena

Sky 22, an all day dinning concept has landed in the heart of Novena at the all-new Courtyard by Marriott Singapore Novena. Located on the 22nd floor, the restaurant features panoramic views of the nature reserve. The restaurant focuses on healthy, wholesome culinary creations that is inspired by local cuisine, using premium quality ingredients and local aromatics.

Nasi Ulam Wild Rice Salad 4.2/5

An interesting dish on the menu is the Nasi Ulam Wild Rice Salad ($22) which has been given a richer and modern rendition. The play of textures and flavours has been enriched by the use of charred octopus, long beans, fire-roasted sweet potato, organic betel leaf, ginger flower, crushed peanut and toasted coconut.

Oven Baked Camembert Cheese 3.5/5

For the cheese lover, there is the Oven Baked Camembert Cheese ($18). You get the whole block of cheese to go along with the rosemary-balsamic Portobello mushroom, arugula walnut pesto and grilled sourdough.

Prosciutto & Belgian Endive Salad 3/5

For something light and healthy, the Prosciutto & Belgian Endive Salad ($22) will be a good choice. The sweetness of the roasted Japanese pumpkin and caramelised fig are complemented by the pomegranate dressing, with the savory granola providing the extra crunch.

Singapore Chilli Crab Pizza 3.5/5

Chilli crab on a thin crust pizza is an interesting interpretation of the national dish. The Singapore Chilli Crab Pizza ($26) is topped with generous chunks of crab meat and garnished with Spanish onions, red chilli and scallions. Initially I felt that the pizza needs to be more spicy but then it is a pizza after all, so the sweet tomato base actually fits the characteristic of a pizza. Reducing the heat is also make it more palatable for the foreigners.

Iberico Pork 4.5/5

Cooked to perfection is the Iberico Pork ($36), tender and juicy. What I like most is that it does not have that porky smell. It is served with oven baked baby radish, hummus, wilted Chinese spinach and yellow soy beans. The accompanying balsamic sauce provided the extra zest to lift the enjoyment.

Pan Seared Red Spotted Grouper

Inspired from the local sambal stingray, the Pan Seared Red Spotted Grouper ($26) is topped with red cherry shrimps and okra, served with a slather of sambal olek and light turmeric coconut sauce. To be frank, I don't find any association in taste to the sambal stingray. However it is a well executed dish that will delight one's taste buds.

Purple Potato Gnocchi 3/5

A vegetarian dish on the menu is the Purple Potato Gnocchi ($24) which is made from scratch by the kitchen. The comforting dish comes with a medley of fire-roasted vegetables, mascarpone and tossed in burnt sage butter. I felt that the gnocchi was a thick for bite, and probably a little bit more colours for the dish will make it for appetising.

Tiger Prawn Laksa Lemak 4.5/5

The signature at Sky 22 has to be their Tiger Prawn Laksa Lemak ($24) that is an atas version of the local street food. Comes in a rich spicy coconut gravy, there are thick vermicelli, charred tiger prawns, quail eggs, beancurd puffs and fish cake. I finished the bowl of laksa to the last drop.

Bubur Cha Cha Cup 3/5

Last but not least, we had the Bubur Cha Cha Cup ($12) for dessert. It is a deconstructed rendition of the popular nyonya dessert, which comes in a combination of sweet potato, yam, banana, pandan jelly and sago, with a a scoop of coconut ice cream. I actually still prefer my traditional bowl of bubur cha cha, in which I can get every textures and flavours in one spoonful.

Besides the a la carte menu, Sky 22 also offers a healthy lunch or dinner B.Y.O.B (Build Your Own Bowl) concept allowing diners to create personalised bowls accordingly to their taste and preference. Dinners can start by selecting from different salad bases topped with vegetables, cold cuts and a choice of a house dressing. They can also warm their appetite with hot bowls of soup before working on their built bowls. Top up an additional $4 for a dessert for a sweet finish.

Note: This is an invited tasting.


Sky 22
Courtyard by Marriott Singapore Novena
Level 22
99 Irrawaddy Road
Singapore 329568
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Website
Nearest MRT: Novena (NS Line)

Opening Hours:
Daily:
630am - 1030am (breakfast)
12pm - 230pm (lunch)
3pm - 5pm (Tea)
6pm - 10pm (Dinner)

Direction: 
1) Alight at Novena MRT station. Take A or B. Walk to destination. Journey time about 5 minutes. [Map]

Antoinette @ Penhas Road - New Dishes Celebrating Singapore's Culinary Heritage

Antoinette well known for its French pastries and sweets have gone local to create a new savoury menu featuring dishes of Chef Pang's Hakka roots, with a European spin to it.

Bread & Butter 4.5/5

We started with the Bread & Butter ($5). In the bread basket, there were satay bacon epi, levain, baguette, five-spice escargot, and croissant. What got me really excited is the accompanying flavoured butters selection. The interesting flavours are Preserved Bean Curd, Caramelized Shallot, Rempah and Preserved Turnips. These flavoured butter has that distinct Asian flavour which is familiar but yet unique in European cuisine. My favourite is the preserved bean curd which I finished the whole block of it. I observed the younger tastebuds seemed to prefer th caramelized shallot more though.

Chilli Crab Aranicin 3.5/5

Next we had the Chilli Crab Aranicin ($16) which is an Italian dish with a Singapore twist to it. The risotto ball features a homemade chilli crab sauce served with fried Chinese bun and sea asparagus salad. I actually like the cheesy risotto inside the crispy ball over the chilli crab sauce.

Tuna Mousse 3/5

Italian bruschetta was given a Asian take in the Tuna Mousse ($22). Chef Pang has substituted the use of balsamic vinegar and Italian basil with Chinese vinegar and Thai basil. The Chinese vinegar is quite prominent in the execution lending an enjoyable acidity to the dish. However I find the dish rather expensive for some grilled bread, marinated tomatoes, levain, egg and chips.

Kale Caesar 3/5

Instead of anchovies, salted fish dressing is paired with the Kale Caesar ($22), together with butternut squash and garlic croutons. It also comes with roasted five-spice chicken roulade  sprinkled with fried garlic. While I applauded the used of salted fish sauce which is interesting not too overpowering, I felt that the chicken was dry. Someone at the table mentioned that it felt like eating ngoh hiang instead. Do not this is usually served with 3 pieces only. We were given more as this is a tasting and there are six of us.

Chicken Rice 4/5

A rendition of the signature Singapore's Hainanese Chicken Rice ($26) by Chef Pang uses sous-vide chicken breast paired with scallion and ginger dressing, chilli gel and dark soya sauce foam. Instead of rice, it is replaced with barley grains cooked with chicken stock and aromatics. I have to say this is a well executed interpretation, getting all the elements and flavours of a chicken rice spot on. I only wish the texture of the barley can be slightly softer.

Hakka Gnocchi 4.2/5

One of my favourite dishes among the new heritage creation is the Hakka Gnocchi ($24). The colourful colors come from beetroot, sweet potato, purple sweet potato and yam. For me the star is the medley of dried shrimps, foie gras, cured pork and morel that held the soft dough dumplings together.

Spaghetti 4.2/5

The Spaghetti ($24) knid of resembles a plate of wok fried Chinese noodles. While some of the diners at my table find the texture of the pasta a bit tough, I actually enjoyed the bite to hold the richness of the cuttlefish pork belly ragout and ebi sakura.

Sunny Side Up 3/5

Moving to the dessert, Chef Pang surprises us with the Sunny Side Up ($10). The dessert comes in the form of a breakfast plate. The egg white is made of coconut Malibu foam, and the yolk is actually a mango coulis. Completing the great breakfast are candied bacon and toasted brioche. It is a pretty dish indeed but it fell short of satisfying me as a dessert.

Misty Forest 3.8/5

A theatrical dessert is the Misty Forest ($18) that is presented in a bell jar. Putting aside the billowing mist which we found it quite unpleasant, the sky cleared when we dug into the richness of the forest made up of grand cru dark chocolate, cremeux, yuzu curd, praline cream, cashew nut nougatine, chocolate crumble, chocolate coral sponge and matcha moss which married beautifully together.

Pandan 3.8/5

The Pandan ($14) is a dessert served in both cold and hot. For the cold portion, we have pandan ice cream, pandan sphere, gula melaka etc. We felt that the pandan ice cream has a bitter aftertaste. It was explained that the used of fresh pandan to make the ice cream was the reason for the bitterness. I preferred the hot portion for the delicious pandan kaya spread with butter on toast. I have almost forgotten about this treasured pandan kaya from Antoinette. I am glad that Chef Pang has given life to it, bring it back to the menu again.

I always felt inspired by Chef Pang's energy and creativity. He always seemed to be looking out for something new to bring to the table. For his heritage menu creation, I would recommend the bread & butter, chicken rice and hakka gnocchi and spaghetti.

Note: This is an invited tasting.


Antoinette 
30 Penhas Road
Singapore 208188
Tel: +65 62933121
Facebook
Website
Nearest MRT: Lavender (EW Line)

Opening Hours:
Mon-Thur: 11am - 10pm
Fri & Eve PH: 11am - 11pm
Sat: 10am - 11pm
Sun & PH: 10am - 10pm

Direction:
1) Alight at Lavender MRT station. Take Exit B. Walk to V Hotel Lavender. Walk down Horne Road and turn right onto Penhas Road. Walk to destination. Journey time about 5 minutes. [Map]

Basilico @ Regent Hotel Singapore - The New Summer And Autumn Dinner Menus

With the turn of the seasons, Basilico's year-long Flavours of the Seasons' Basilissimo dining series will also be changing its menu to showcase the fresh Italian produce and ingredients for Summer and Autumn.

Basilico's Basilissimo dining series is a semi buffet with unlimited serving of antiipasti and dessert on top of the a la carte main course selection. The huge selection of cold cuts, marinated seafood and vegetables, seasonal leaves and cheeses will leave one dumbfound. Guess I can only be selective of what I want to try or else I am not able to continue to the mains.

For the pasta dishes, we began with the summer creation, Risotto ai Piselli e Maggiorana con Baccala Mantecato. The risotto is cooked with green peas and marjoram, topped with cod fish cream and taggiasche olive powder. Not a big fan of peas but I actually enjoyed the contrasting flavour from the olive powder which kind of harmonise my dislike of the green peas.

Risotto ai Piselli e Maggiorana con Baccala Mantecato (Summer) 3.8/5

For Autumn, the chef has created the Gnocchi alle Castagne al Burro e Salvia. The gnocchi is made from a mixture of potato, chestnut, flour and egg. The dough dumpling seemed to have a softer texture compared to others. The bright orange, pumpkin puree provides the sweetness while the crispy shredded duck adds an extra texture to the finishing.

Gnocchi alle Castagne al Burro e Salvia (Autumn) 4/5

New addition to the dining experience is the sharing platters for two in the Pentolone di Carne (meat) and Pentolaccia di Pesce (seafood). It comes in a metal pot covered with a pizza dough.

Pentolone di Pesce (Summer) 4.2/5

The Pentolone di Pesce is covered with a pizza dough which you can tear up to soak up the flavoursome broth. In the casserole, there are octopus, prawns, salmon and clams cooked over legume ragout. Besides the abundance of seafood, there are also asparagus and carrots to complete the one pot meal.

Brasato di Manzo Wagyu al Barolo (Autumn) 3/5

For the Brasato di Manzo Wagyu al Barolo, I was a bit disappointed that the slow-cooked wagyu beef brisket in barolo wine was rather tough. I like the idea of the caramelized poached pear but not the blue cheese that is added to the polenta.

We were given a little surprise when the chef wheeled in a trolley and prepared on the spot the Budino ai Fruitti di Bosco. The refreshing summer berries pudding is perfect for the summer season and it is such a happy dessert drink with lots of Prosecco added.

Budino ai Fruitti di Bosco (Summer) 4.5/5

Lastly we had the Crostata di Pere which is vanilla-spiced caramel pear tart. A light pastry which showcases the seasonal fruit.

Crostata di Pere (Autumn) 4/5

The three-course Basilissimo Dinner includes an appetiser and dessert buffet, and an a la carte main course, or sharing platter (minimum 2 diners) at $88 per pax. For $123 per pax, you get to have 2 glasses of house wine.

Note: This is an invited tasting


Basilico
Regent Hotel Singapore
Level 2
1 Cuscaden Road
Singapore 249715
Tel: +65 67253232
Facebook
Website
Nearest MRT: Orchard MRT (NS Line)

Opening Hours:
Breakfast:
Mon-Sat: 630am - 1030am
Sun: 7am - 1030am
Lunch:
Mon-Sat: 12 - 230pm
Sun: 12 - 3pm
Dinner:
Daily: 630pm - 10pm

Direction:
1) Alight at Orchard MRT station. Take Exit E. Walk towards Wheelock Place via ION. Exit Wheelock Place and turn left towards Liat Tower. Continue onwards to Forum Shopping Mall. Walk further down to Orchard Parade Hotel. Turn left onto Tanglin Road. Continue walking down Tanglin Road. Turn left onto Tomlinson Road. Walk to destination. Journey time about 18 minutes. [Map]