Mariners' Corner Restaurant @ Sunset Way - The Hainanese Western Restaurant Has Moved To The West

Suppose you are fans of Mariners' Corner Restaurant, which used to be at Maritime House. In that case, you will be glad to know that the Hainanese Western restaurant has moved to Sunset Way at Clementi Street 12. Stepping into the restaurant, I felt that I had been transported to the 1980s, giving me a nostalgic feel.

After browsing through the menu, we decided to add an extra $5.80 for a complete set meal, complementing the main course with a bowl of Salad, Soup of the Day, Garlic Bread. Coffee/Tea and dessert.

We started with the Salad Bowl dressed in thousand island sauce, followed by Garlic Bread and Creamy Chicken Soup. There is nothing wow to shout about but classic old-school starters to kickstart the meal before the main course.

Calamari with Tar Tar Sauce 3/5

We decided to order a plate of Calamari with Tar Tar Sauce ($7.50) for the appetiser. Unfortunately, while we enjoyed the crispy batter, we found the squid was a bit rubbery.

New Zealand Ribeye Steak 4.2/5

For my main, I decided to go for the New Zealand Ribeye Steak ($27) served with baked potato and buttered veggies. For the sauces, there are five choices - black pepper, mushroom, garlic shallot, BBQ and sambal. I decided to go for the black pepper sauce for the steak. I find it value-for-money for the quality of beef and price. What I find weird is the topping for the baked potato. It uses deep-fried garlic instead of bacon. I am not sure this is the norm, but I am used to having it with bacon instead of deep-fried garlic.

Grilled King Snapper 2.8/5

My partner has the Grilled King Snapper ($23.50) paired with Almonds with Lemon Butter sauce for the other main. I thought it was lacklustre, lacking the sharpness in flavour to lift the fresh catch. I was expecting it to be more grilled too. Instead, it was too plain, missing the char-grilled aroma.

Finally, wrapping up our set meal is a slice of Fruit Cake with chocolate sauce. Actually, Mariners' Corner reminds me of Jack's Place with its interior decor and food, providing a nostalgic charm that is slowly disappearing in an urbanised country like Singapore.


Mariners' Corner Restaurant
Blk 106 Clementi Street 12
#01-40
Singapore 120106
Tel: +65 62249928
Facebook
Nearest MRT: Clementi (EW Line)

Opening Hours:
Tue-Sun: 1130am - 3pm, 6pm - 10pm

Direction:
1) Alight at Clementi MRT station. Take Exit B. Walk to bus stop at Clementi MRT station (Stop ID 17179). Take bus number 184. Alight 4 stops later. Walk to destination. Journey time about 12 minutes. [Map]

2) Alight at Clementi MRT station. Take Exit B. Walk to bus stop at Clementi MRT station (Stop ID 17179). Take bus number 52 or 154. Alight 5 stops later. Walk to destination. Journey time about 15 minutes. [Map]

3) Alight at Dover MRT station. Take Exit A. Walk to bus stop at Dover MRT station (Stop ID 19031). Take bus number 74. Alight 4 stops later. Walk to destination. Journey time about 12 minutes. [Map]

Bedrock Origin @ Oasia Resort Sentosa - Acclaimed Home-grown Steakhouse Launches Second Restaurant

Following the success of Bedrock Bar & Grill at Somerset, the team has opened a second restaurant - Bedrock Origin at the new Oasia Resort Sentosa. Bedrock Origin features more diverse ingredients compare to its flagship restaurant. Diners can look forward to a new and exclusive selection of seafood, dry-aged meats including fish, as well as roasted harvests, in addition to the perennial mush-have steaks.

Kingfish Sashimi 4.5/5

We started the dinner with the appetising Kingfish Sashimi ($32). The sashimi is topped with brown rice puff, chopped wasabi and micro herbs. Bringing the dish together and giving it a zesty finishing is the ceviche soy dressing.

Grilled Pear Salad 4/5

Next is the Grilled Pear Salad ($22) tossed in blue cheese dressing. For those that are not a fan of blue cheese, the dressing is not that piquant, balanced by the fruity sweetness from the pear and medjool dates with the walnut for the extra nuttiness and texture.

Aged Kuhlbarra Barramundi Tail 4.5/5

Dry-aged for seven days to intensify the flavour is the Aged Kuhlbarra Barramundi Tail ($88). Chimichurri which consists of parsley, thyme, chervil, garlic, white wine vinegar and olive oil, is spread onto the fishtail. Each mouthfeel of the moist fish meat has a zest, piquant flavours of chilli and herbs.

Turbot On The Bone 4.2/5

The Turbot On The Bone ($68) is exclusively imported from France. It is dry-aged for three days and cooked with the bone on, using the bone to transfer the heat evenly and retain the juiciness of the fish. It is served with kombu compound butter and tomato salsa.

Plant-Based Beef Wellington 3/5

We moved back to the land from the sea, starting with the Plant-Based Beef Wellington ($38). In support of Oasia Resort Sentosa's wellness lifestyle, Bedrock Origin also offers plant-based meat alternatives, as well as nutritious and keto-friendly options. The plant-based meatloaf is marinated with marmite and worcestershire sauce encased in a puff pastry, served alongside a mixed green salad and cherry tomatoes with lemon vinaigrette. An excellent alternative for vegetarians, but I still prefer the real stuff.

Dry-Aged Australian Barley-Fed Bone in Striploin ($110) 400g 4.2/5

My go-to will still be the real meat in the Dry-Aged Australian Barley-Fed Bone in Striploin ($110), about 400g. The in-house dry-aged striploin is simply seasoned with salt and pepper, grilled over applewood fire. The beautiful red meat is juicy and tender, with a hint of smokiness. Diners can have it with the following sauces - red wine, Bedrock chilli oil, classic bearnaise and wholegrain whisky mustard.

Yukon Gold Potatoes 4.5/5

Spicy Brussel Sprouts 4.2/5

Bedrock Mac N Cheese 4.5/5

To go along with the mains, diners can order a number of sides to complement them. Some of the side dishes we had were Yukon Gold Potatoes ($16), Spicy Brussel Sprouts ($16) and Bedrock Mac N Cheese ($22).

Palm Tarte 4/5

Wrapping up our dinner is the Palm Tarte ($22). The gula melaka chiffon cake is coated with mascarpone cream cheese paired with Bailey's Irish Cream  & Brandy infused walnut-raisin tapenade, housenade marmalade, fresh raspberries and blueberries.

Woodford Reserve Bourbon

Whisky connoisseurs can delve into a list of traditional whiskies from around the world (from $11++ to $150++ per glass). Appreciate rare and special spirits made by boutique family distillers in remote places and premium whiskies, including limited edition labels like the Woodford Reserve 'Master Collection Very Rare Fine Bourbon'. Cocktails are also presented as classics (from $15++ per glass) or whisky-based renditions (from $15++ per glass) created in collaboration with Woodford Reserve, such as the Bedrock Highball and Double Oaked Old Fashioned.

Mastercard® Exclusive Privilege. Mastercard cardholders can enjoy 15% off the total bill for à la carte lunch menu items at Bedrock Origin and Bedrock Bar & Grill till 30 December 2021, excluding eve and day of public holiday. The offer is not valid for set menus and in conjunction with other ongoing promotions.

Note: This is an invited tasting.


Bedrock Origin
Oasia Resort Sentosa Hotel
23 Beach View Palawan Ridge
#01-02
Singapore 098679
Tel: +65 68183333
Facebook
Website
Nearest MRT: Harbourfront (CC Line, NE Line)

Opening Hours:
Daily: 7am - 11am, 12pm - 3pm, 6pm - 10pm

Direction:
1) Alight at Harbour Front MRT station. Exit station to Vivocity Shopping Mall. Go to Sentosa Express Station at Level 3 of Vivocity. Take Sentosa Express Train to Imbiah station. Alight at Imbiah station and walk to destination. Journey time about 15 mins. [Map]

Birds Of A Feather @ Amoy Street - Spreading The Wings Of Creativity

Birds of A Feather at Amoy Street has soared to a greater height with a repertoire of new mainstays. I have been a fan of Executive Chef Eugene See's interpretation of Sichuan cuisine, combining Sichuan and western flavours. The new menu once again offers surprises, giving classic Sichuan offerings a unique twist.

Birds Avocado & Crab Bruschetta 4.2/5

We have a couple of appetisers to kick start the dinner. The Birds Avocado & Crab Bruschetta ($18) comes in a chunky and creamy crab-avocado combination, sitting on a slab of buttery brioche. The addition of vine pepper in the crab-avocado combination gives it a pleasant yet surprise kick to the whole enjoyment.

House Cured Duck Breast Bruschetta 4.2/5

Another bruschetta on the menu is the House Cured Duck Breast Bruschetta ($21). The dish pays tribute to Sichuan aged meat, using the French moulard duck. The tender duck breast is marinated with Sichuan seasoning and aged for around 20 days. I appreciate the touch of fruity sweetness from the fig and blackberry marmalade, elevating the enjoyment.

Double Cooked Pork Belly 4/5

Double Cooked Pork Belly ($22), a quintessential Sichuan dish, is given a new twist with char-grilled octopus leg for an additional soft, chewy texture bite. Underneath is a bed of fregula, providing a multi-textural enjoyment.

BBQ French Quail 4.5/5

I applauded the execution of the BBQ French Quail ($23), incorporating the barbecue technique commonly found on the streets of Chengdu to the French ingredient. The bird is brushed with chilli oil throughout the grilling process and dusted with a blend of Sichuan spices. Slightly crisp on the exterior, smokey, tender, coupled with the aromatic Sichuan flavours, the chef has brought a new appreciation of the ingredient to the table.

Whole Wild Caught John Dory (800g - 1kg) 4/5

Great for sharing is the Whole Wild Caught John Dory ($120 for 800g - 1kg). Pre-order is recommended. The wild-caught fish is grilled in a charcoal oven, layered with burnt chillies. To enjoy the fish's firm and flaky flesh, the waitstaff will pour the classic French beurre blanc with wine pepper over the grilled fish for an aromatic finishing oomph.

Two Way Braised Tofu (Mapo Style, Wagyu Sliced Beef) 4.2/5

The Two Way Braised Tofu ($25) served with sliced A4 wagyu is reminiscent of the classic Sichuan Mapo Tofu dish. However, unlike the traditional dish, it has both silky tofu and marinated fried tofu. The soul must be the chilli red oil and broad bean chilli paste, bringing the ingredients together. While the wagyu slices give the dish another dimension, soaking up the moreish sauce, I do not see the need for it.

Sichuan Maine Lobster 4/5

Instead of boiled fish or pork, Birds of A Feather up the game with the Sichuan Maine Lobster ($42). When the dish arrives on the table, the waitstaff will pour hot oil over the dish, sizzling the spices to bring out the aromas. 

Homestyle Braised Pork Belly 4.5/5

A crowd favourite is the Homestyle Braised Pork Belly ($58), brimming with tea tree mushroom, mushroom garlic rice, unctuous pork belly and shaved truffle. What brightens the enjoyment is the Sichuan chilli bean paste, fermented black beans, salt and soy sauce, elevating the flavour profile of the rice dish. 

Glutinous Rice Cake Rock 4.2/5

The Glutinous Rice Cake Rock ($15) is a warm dessert comprising soft and sticky glutinous rice laboriously pounded by hand and steamed. The texture is almost like mochi coated with red sugar caramel, served with sesame parfait.

Having dined at Birds of A Feather numerous times, I enjoyed the new menu. Compared to its previous menu, I felt the flavours are bolder in the new menu. 

Note: This is an invited tasting.


Birds of A Feather
115 Amoy Street
Singapore 069935
Tel: +65 62217449
Facebook
Nearest MRT: Telok Ayer (DT Line), Tanjong Pagar (EW Line)

Opening Hours:
Daily: 10am - 11pm

Direction:
1) Alight at Telok Ayer MRT station. Take Exit A. Turn left and walk down Cross Street towards 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. Follow the covered walkway to the junction of Mccallum Street, Telok Ayer and Amoy Street. Turn left at the junction onto Amoy Street. Continue on Amoy Street to the end of the road. Walk to destination. Journey time about 12 minutes. [Map]

Butcher's Block @ Raffles Hotel Singapore - Premium Meats Cooked Over Different Types Of Charcoal & Wood

Raffles Hotel has reopened after a two years renovation work back on 01 August 2020. With the re-opening, it also welcomes Butcher's Block, one of the new restaurants in its property. The restaurant premium cuts of meats sourced and procured from dedicated farms that show utmost care and respect for their livestock cocked over wood fire.

Unlike the usual steak house or grill house, Butcher's Grill offers a Carte Blanche menu ($198 per person) which is a Chef's daily surprise menu for the whole table on top of their ala carte menu. Our dinner started with some Anchovy on toast.

Big Eye Tuna Tartare 3.8/5

Moving to our first course, we had the Big Eye Tuna Tartare. The finely chopped tuna is paired with a savoury mixture of tuna blood and soy sauce. It may sound intriguing, but it is like have a steak with beef jus. The white jelly-like stuff on top is truffle bone marrow. It doesn't have any taste but interesting gelatine-like texture.

Beef Tartare 4.2/5

If I have to choose, I would prefer the Beef Tartare. Partly it is more finely chopped and the addition of bread crumbs give it a delightful textural bite, paired with an egg dressing. It even comes with a sweet roscoff onion at the side which helps to cut the richness.

Grilled Octopus 4.5/5

One of my favourite dishes for the night is the Grilled Octopus. It has a beautiful char on the exterior but what brightens up the dish is the accompanying sauce, which is slightly tangy and spicy.

Grilled Fish 3.5/5

Next, we have the Grilled Fish in which the server will portion the fish at the tableside. Simply seasoned just with salt and grill to a beautiful moist texture. Interestingly the chef chooses to pair it with red wine sauce. Personally, I felt the sauce is a bit heavy for the lightness of the fish to appreciate its natural flavour.

Beef On the Bone 4.5/5

Baked Potato 4.5/5

Similar to the grilled fish, the Beef On The Bone is portioned out at the table side too. Cooked perfectly to medium-rare, the beautiful piece of meat is juicy and packed with flavours. What I enjoyed, even more, is the Baked Potato. This simply demonstrates that good and delicious food does not need to be sophisticated in cooking.

Roasted Pineapple 4.5/5

Last but not least, we have the Roasted Pineapple dessert to wrap up our dinner. The sweet and refreshing dessert also comes with a scoop of pineapple sorbet in a bowl of coconut cream. 

If you have time to take a little tour around the restaurant, you will notice a glass cooler near the entrance whereby the restaurant dry-aged not only the meat but seafood too. The open kitchen gives the customers a front seat view of the orchestra behind the delicious and not forget the open concept wine cellar that houses more than 200 different wine labels, including a good selection of natural wines.

Noted: This is an invited tasting.


Butcher's Block
Raffles Arcade
328 North Bridge Road
#02-02
Singapore 188719
Tel: +65 63371886
Facebook
Website
Nearest MRT: City Hall (EW Line, NS Line), Esplanade (CC Line)

Opening Hours:
Lunch (Sat-Sun): 12pm - 230pm
Dinner (Wed-Sun): 6pm - 10pm
(Closed on Mon and Tue)

Direction:
1) Alight at City Hall MRT station. Take Exit A. Walk to Junction of North Bridge Road and Bras Basah Road. Cross the road. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Esplanade MRT station. Take Exit F. Cross the road. Walk to destination. Journey time about 3 minutes. [Map]

TanYu (探鱼) @ Westgate - Be Prepared For The Long Wait

TanYu (探鱼), the grilled fish restaurant which originated from Shenzhen, China has seen constant long queue outside the restaurant since its opening at 313 Somerset. With its popularity, it has recently opened a second outlet at Westgate. Similar to its flagship restaurant in Singapore, there is a constant long queue at their Westgate outlet too. During my recent re-visit, I have to wait 2 hours.

Grilled Fish with Green Pepper 4.5/5

What stood out for me at TanYu is that customers can enjoy the grilled fish over 12 different flavours. On top of that, they have the Limbo Fish and Qing Jiang Fish, which is not commonly served in the restaurant here. I have grown to love the limbo fish for its texture, somewhat similar to the pomfret but firmer in texture.

Grilled Fish with Soy Sauce 4.2/5

During my visit, I ordered both the Grilled Limbo Fish with Green Pepper ($45.90) and Grilled Sea Bass Fish with Soy Sauce ($42.90). One spicy and one non-spicy. I love spicy food, so my preference goes to the grilled limbo fish with green pepper that is topped with green chillis and green peppercorn. It is really spicy and numbing from the green peppercorn.

On top of that, customers can add additional ingredients to go along with the grilled fish such as cabbage, tofu skin, beancurd stick, lotus root, sticky rice cake, black fungus, seaweed, sweet potato noodles and more. If you can't decide, you can go for the Golden combination ($12.90) which comes with golden mushrooms, potato, lotus root, crab stick.

Grilled Mushrooms 4/5 , Roasted Scallops 4/5

For varieties, there is also a selection of barbecue skewers and small dishes. Customers can look forward to barbecue skewers such Grilled Mushrooms ($1.90), Roasted Corns, Grilled Chicken Mid Wings, Grilled Chinese Chives ($3.90), Roasted Scallops ($3.90), Grilled Lamb Skewer and many more.

While the queue to eat at TanYu is long, it actually deploys an efficiency queue system. Approach the counter to take a queue number from the queue system. You can use your smartphone to monitor your queue number. Hence, you can go shopping and not waste time queuing in line. Another tip is not to dine in a big group if possible. The queue for 2 people moves faster than those in threes or more.


TanYu (探鱼)
Westgate
3 Gateway Drive
#B1-01/02
Singapore 608532
Tel: +65 62506656
Facebook
Nearest MRT: Jurong East (EW Line, NS Line)

Opening Hours:
Daily: 1130am - 10pm

Direction:
1. Alight at Jurong East MRT station. Take Exit A or D. Walk to destination. Journey time about 3 minutes. [Map]