Showing posts with label Hamachi. Show all posts
Showing posts with label Hamachi. Show all posts

Sunday, July 7, 2024

QIN (亲) Restaurant & Bar @ The Clan Hotel - Where Heritage Meets Gastronomy

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Located at The Clan Hotel, QIN (亲) Restaurant & Bar, helmed by Executive Chef Maksym Chukanov, offers a dining experience that seamlessly marries modern European techniques with Asian flavours. The restaurant provides both lunch and dinner set menus, and I had the privilege of experiencing the exquisite 6-course dinner menu ($198++). There's also an option to add wine pairing for $98++ for those interested.

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Milk Bread, Gula Melaka, Whipped Brown Butter 4.5/5

Our dinner began with a complimentary homemade Milk Bread, beautifully finished with a luscious gula melaka glaze. Paired with velvety whipped brown butter, this bread offered a tantalising introduction to our meal.

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White Asparagus, Chervil, Yuzu 4/5

The first trio of appetisers kicked off with White Asparagus, Chervil, Yuzu. The seasonal white asparagus heads were lightly seasoned and topped with a delightful egg yolk jam, enhanced by a burst of yuzu zest. The dish was light, crunchy, and full of vibrant flavours.

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Kueh Pie Tee, Smoked Petuna Trout, Horseradish 4.2/5

Next up was a modern take on the traditional Kueh Pie Tee. It was filled with smoked Petuna trout belly cured with kelp salt and paired with freshly grated horseradish, adding a spicy kick. This innovative dish provided a wonderful blend of textures and flavours.

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Hamachi Toro, Wasabi, Creme Fraiche 4.5/5

The final appetiser was Hamachi Toro, mixed with Japanese mayo and yuzu kosho, nestled within a homemade rye flour crust and topped with crispy ginger. This dish was a harmonious symphony of textures and flavours, creating a delightful experience on the palate.

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Kagoshima Yellow Tail, Kohlrabi, Cucumber Ponzu 4.2/5

The main course began with Kagoshima Yellow Tail, Kohlrabi, Cucumber Ponzu. Tender slices of yellowtail loin cured in kombu seaweed were topped with diced cucumber and sliced radish, offering a refreshing crunch. A drizzle of cucumber juice and ponzu sauce provided a bright and tangy finish.

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'Xing Ren Dou Fu', White Asparagus, Nomad Caviar, Almond 4.5/5

Inspired by the popular Chinese almond cream dessert, Chef Maksym's interpretation of 'Xing Ren Dou Fu' featured sautéed White Asparagus, a luscious white asparagus mousse infused with almonds, crowned with caviar, and drizzled with almond milk and hazelnut oil sauce. The dish was a satisfying blend of textures and flavours.

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Tom Yum, Danish Langoustine, Calamansi 5/5

A signature dish at QIN, the Tom Yum, Danish Langoustine, Calamansi, featured Danish langoustine tails grilled over binchotan, imparting a mouthwatering aroma and beautiful char. The accompanying tom yum-inspired broth, crafted from the essence of the langoustine, was rich and complex, awakening the senses with its stimulating flavours.

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Aged Quail, Spring Alliums, Scallions 'Hua Juan', Szechuan Pepper 4.5/5

Wrapping up the mains was the Aged Quail, Spring Alliums, Scallions 'Hua Juan', Szechuan Pepper. The Australian quail, aged in-house for a week, was enjoyed in two ways: deboned quail legs dipped in kecap manis and covered in puffed quinoa and tender quail breast paired with wild garlic leaves and green onions in a bold Szechuan pepper sauce. The accompanying fluffy Chinese steamed bao, seasoned with green onions, was perfect on its own or for mopping up the delicious sauce.


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Ice Kachang, Rhubarb, Mascarpone 4/5

As a palate cleanser, the Ice Kachang, Rhubarb, Mascarpone was a tangy and sweet dessert featuring refreshing shaved ice, whipped mascarpone, and fresh rhubarb compote. This dish provided a delightful break after all the savoury dishes.

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Japanese Strawberry, Hokkaido Milk, Soya Sauce 4.2/5

For a sweet ending, the Japanese Strawberry, Hokkaido Milk, Soya Sauce offered a harmonious blend of creamy sweetness and fruity goodness, enhanced by the rich flavours of a sweet Japanese shoyu. The Hokkaido milk sorbet paired beautifully with the Japanese strawberry jam.

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Pineapple Tart 'Cloud' 4/5

Exclusive to the 6-course menu was the whimsical Pineapple Tart 'Cloud'. Pineapple puree was transformed into frozen orbs using liquid nitrogen. Popping the whole orb into your mouth, it dissolved, reminiscent of a tropical paradise and providing a truly unique and delightful end to the meal.

QIN (亲) Restaurant & Bar offers a unique and memorable dining experience, skillfully blending modern European techniques with Asian flavours. Each course of the 6-course dinner menu was thoughtfully crafted, providing a delightful journey of flavours and textures. Whether you're a fan of traditional dishes with a modern twist or looking for a unique culinary adventure, QIN is a must-visit destination.

Note: This is an invited tasting.


QIN Restaurant & Bar
The Clan Hotel
Level 4 & 5
10 Cross Street
Singapore 048417
Tel: +65 6980 3535
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Website
Nearest MRT: Telok Ayer (DT Line)

Opening Hours:
Daily: 12pm - 3pm, 630pm - 1030pm

Direction:
1) Alight at Telok Ayer MRT station. Take Exit B. Cross the road and walk to destination. Journey time about 3 minutes. [Map]

Friday, May 10, 2024

Mosella @ Pan Pacific Orchard - Savour the Bold Flavours of The Mediterranean in an Unforgettable Brunch Experience

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Mosella at Pan Pacific Orchard, located within the luxurious confines of Pan Pacific Orchard, recently launched its Saturday Brunch. This exquisite dining experience celebrates the diverse and rich cuisine of the region. Nestled amidst the lush ambience of Pan Pacific Orchard, this brunch affair promises an indulgent spread, live jazz music, and unparalleled hospitality.

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48 Months Iberico Ham

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Spanish Crystal Bread Tomato

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Burrata & Heirloom Tomatoes

The brunch experience kicks off with a selection of signature appetisers served tableside. Among the highlights is the 48 Months Iberico Ham paired with Spanish Crystal Bread spread, evoking fond memories of Spanish adventures with each bite. The Burrata & Heirloom Tomatoes delight with their creamy texture and vibrant flavours, complemented by arugula, fennel compote, and candied walnuts drizzled in basil oil and balsamic vinegar.

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Hamachi Tiradito

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Amelie Fine de Claire Oyster N3

For seafood enthusiasts, the Hamachi Tiradito presents Japanese yellowtail lightly flavoured in a refreshing mandarin & truffle ponzu sauce, garnished with crispy quinoa and garlic chips. Meanwhile, the Amelie Fine de Claire Oyster N3 offers a delightful briny indulgence, elevated with bloody Mary foam and wafu sauce.

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Chicken Siew Mai

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Prawn Har Gow

After relishing the four delectable appetisers served tableside, I eagerly made my way to the expansive buffet spread. My first stop? The dim sum section, where tempting offerings awaited. Among the array of choices, the Siew Mai and Har Gow stood out as timeless classics. The Siew Mai, with its succulent filling encased in a thin, translucent wrapper, offered a delightful balance of savoury flavours. Meanwhile, the Har Gow, showcasing plump shrimp enveloped in a delicate yet resilient casing, provided a burst of freshness with every bite.

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Grilled Catch of The Day

The Grill section at Mosella's Saturday Brunch is an absolute must-visit for any discerning food enthusiast. Here, culinary delights are expertly crafted and fired to perfection on the Josper Grill, promising a symphony of flavours and textures that are sure to tantalise the taste buds. Among the array of offerings, the Grilled Catch of The Day takes centre stage, showcasing the freshest seafood expertly cooked over the open flame. Each bite reveals a succulent and perfectly grilled fillet, bursting with the natural flavours of the ocean. The Cochinillo - Spanish Suckling Pig, is a true delight for those craving a taste of Spain — tender and flavourful, with a crispy skin that crackles with each bite.

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Cochinillo - Spanish Suckling Pig

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Grilled Chicken Thigh Skewer, New Zealand Lamb Chop

Not to be overlooked are the Grilled Chicken Thigh Skewer and New Zealand Lamb Chop, each offering its own unique flavour profiles and textures. Whether you're a fan of tender, succulent chicken or prefer the robust flavour of lamb, these dishes are sure to satisfy you.

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Salmon Wellington

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Black Angus Beef Tenderloin

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For meat lovers seeking the pinnacle of indulgence, the carving station at Mosella's Saturday Brunch beckons with its tantalising offerings of Salmon Wellington and Black Angus Beef Tenderloin. It promises a feast of unparalleled enjoyment, crafted with precision and finesse to delight even the most discerning palates. The Salmon Wellington is true artistry, whereby succulent salmon fillets are enveloped in a flaky puff pastry crust, creating a symphony of textures with each bite. The richness of the salmon is complemented by the buttery pastry, resulting in a dish that is both comforting and sophisticated. Meanwhile, the Black Angus Beef Tenderloin takes centre stage as the epitome of indulgence. This premium cut of beef is renowned for its exceptional tenderness and flavour, and at Mosella, it is expertly prepared to perfection. Each slice reveals a juicy and succulent interior, bursting with the rich flavours of perfectly grilled beef.

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Kashmiri Lamb Ragon Josh, Palak Paneer, Mee Goreng Mamak

The Indian section beckons with an array of aromatic and flavorful delights that transport diners to the vibrant streets of India. From hearty curries to tantalising grilled meats, each dish is a celebration of rich spices and bold flavours that promise to tantalise the taste buds and evoke a sense of culinary bliss. One standout dish from the Indian section is the Kashmiri Lamb Rogan Josh, a classic North Indian curry known for its robust flavours and tender meat. Slow-cooked to perfection, the succulent lamb melts in the mouth while the fragrant spices infuse every bite with warmth and depth of flavour. The Palak Paneer offers a delightful combination of creamy spinach and soft, homemade paneer cheese for vegetarians. The dish is a true comfort food, with the earthy flavours of spinach complementing the subtle tanginess of the paneer, creating a harmony of textures and tastes that is simply irresistible. Lastly, the Mee Goreng Mamak offered a tantalising fusion of Indian and Malay flavours, with stir-fried noodles tossed in a fragrant spice blend and served with a medley of fresh vegetables and succulent pieces of meat. Each bite is a symphony of flavours, with hints of spice and sweetness dancing on the palate.

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The pasta section stands out as a beloved station among diners. It offers a delightful array of freshly prepared pasta dishes cooked to order, ensuring optimal freshness and flavour in every bite. With an enticing selection of pasta varieties and accompanying sauces, this station promises a plate of deliciousness that caters to every palate.

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From delicate pastries to decadent chocolates, the dessert spread at Mosella's Saturday Brunch offers something for every palate. Guests can delight in a tempting selection of cakes, tarts, and confections, each lovingly crafted by skilled pastry chefs using only the finest ingredients. Whether you prefer rich and indulgent chocolate desserts or light and refreshing fruit-based treats, there will surely be something to satisfy your sweet cravings.

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Available every Saturday from 12pm to 3pm, the Mosella Saturday Brunch is priced at $108 per adult and $54 per child aged 8-12 years old. From appetising crudo to premium cuts expertly seasoned and finished over charcoal fire, Mosella invites you to savour the bold flavours of the Mediterranean in an unforgettable brunch experience.

Note: This is an invited tasting.


Mosella
Pan Pacific Orchard
10 Claymore Road
Singapore 229540
Tel: +65 6991 6875
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Nearest MRT: Orchard (NS Line)

Opening Hours:
Sat Brunch: 12pm - 3pm

Direction:
1) Alight at Orchard MRT station. Take Exit 4. Walk towards Wheellock Place via ION. Exit Wheellock Place and turn left towards Liat Tower. Cross the road at the traffic light junction and turn left towards Royal Thai Embassy. Walk to Palais Renaissance which is right after Royal Thai Embassy. Cut through Palais Renaissance to the other side of the building. Pan Pacific Orchard is opposite the building. Journey time about 10 minutes. [Map]

Sunday, May 5, 2024

Tribal @ Mondrian Singapore Duxton - The Modern Asian Grill That Ignites Conscious & Communal Dining with Primitive Culinary Styles

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Nestled on the ground level of Mondrian Singapore Duxton, Tribal beckons diners to embark on an epicurean expedition through its modern Asian grill concept. With wood-fired sharing plates, hearty rice pots, and a rotating selection of beef cuts, Tribal tantalises taste buds with familiar cuisines kissed by the flame. It is complemented by an impressive cocktail program and a curated wine selection — all served with genuine warmth and hospitality.

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Satsuma Tomatoes 4.2/5

Our dinner began with an array of small plates, beginning with the Satsuma Tomatoes ($22). Paired with pomelo, endives, sorrel, dashi, and wasabi, the tomatoes' sweetness shone through, stealing the spotlight on the plate.

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Hamachi Crudo 4.2/5

Next, the Hamachi Crudo ($26) delighted with thickly sliced sashimi tossed in a smoky-citrusy charred orange ponzu, accompanied by pickled jicama and ikura for a tantalizing textural contrast.

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Flat Bread 4/5

The Flat Bread ($14) impressed with its soft, fluffy texture and a delightful hint of toastiness. Slathered with abura miso butter, it was a mouthwatering indulgence.

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Fried Duck Neck 4.5/5

The Fried Duck Neck ($24 for 3pc), derived from the 14-Day Dry Aged Duck dish, is a delightful surprise gracing the menu. Here, the culinary team at Tribal showcases their commitment to minimising waste by transforming the often overlooked duck neck into a delectable delicacy. Expertly peppered with house spices, each crispy piece offers a satisfying crunch, perfectly complemented by the refreshing mint nam pla served alongside. Priced at $8 per additional piece, this unexpected treat quickly became one of my favourites.

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Celeriac Mille-Feuille 4.5/5

The Celeriac Mille-Feuille ($16) charmed with its aromatic grilled layers glazed with ponzu honey and adorned with macadamia nut, offering a symphony of flavours and textures.

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Sweet Peppers 2.5/5

The Sweet Peppers ($16) failed to impress, emerging as the least favoured dish of the evening. Their anticipated sweetness was notably absent, rendering them surprisingly bland on the palate. Despite initial hopes for a burst of flavour, the peppers fell short of expectations, leaving a lacklustre impression amidst an otherwise flavourful dining experience.

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Black Cod 3.8/5

Transitioning to the main courses, the Black Cod ($38) is cooked to perfection with its spicy-sweet soy and ginger flower reduction. The cod boasted a moist, buttery texture, complemented by its irresistibly crispy skin. Resting atop a bed of fondant potato, each bite was a harmonious blend of flavours and textures. While undeniably well-executed, the dish lacked the "wow" factor observed in some of the other mains, leaving it slightly overshadowed despite its undeniable appeal.

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Octopus 4.2/5

A delightful Asian twist graces the Grilled Octopus ($48), complemented by vibrant flavours of green papaya and sambal bajak. Grilled to perfection, the tentacle boasts a tender texture infused with a smoky aroma that tantalises the senses.

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Santori Organic Chicken 4.5/5

Perfect for sharing, the Santori Organic Chicken ($38) is a standout dish at Tribal. This roasted bird is generously glazed in Thailand's beloved gai yang barbecue marinade, offering a burst of savoury and aromatic flavours with every bite. Finished with a squeeze of burnt lemon for a citrusy zing, it's accompanied by a dollop of green chilli relish that adds a tantalising kick. The marinade is exceptionally flavourful, elevating the dish to a new level of culinary delight. No wonder this dish became one of my favourites of the evening.

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Charred Pineapple 3.5/5

To round off our dinner at Tribal, we indulged in the delightful Charred Pineapple ($18) for dessert. This dish features succulent pineapple charred to perfection, elevated with a tantalising Szechuan glaze that adds a unique spicy-sweet contrast. It is accompanied by creamy homemade coconut ice cream that provides a refreshing and creamy balance to the dish, and it is finished with a sprinkle of fragrant lime zest for a burst of citrusy flavour.

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Mango Bavarois 3.8/5

Another dessert we had was the Mango Bavarois ($18), a delightful creation that pays homage to ondeh ondeh and mango sticky rice. This delectable treat features a luscious combination of creamy egg custard infused with flavours of coconut, pandan, and lime, adorned with fresh slices of ripe mangoes that add a burst of tropical sweetness. The dessert is complemented by a scoop of indulgent gula melaka ice cream, adding a rich and caramelised note to harmonise all the flavours.

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Bundt Cake 4.8/5

Last but certainly not least, the pièce de résistance is the Bundt Cake ($18), a divine creation that promises to tantalise the taste buds with its irresistible flavours. This decadent cake is infused with 12-year whisky, which boasts a perfect balance of sweetness and sophistication. Baked to perfection, the cake's exterior is wonderfully crunchy, providing a delightful contrast to its soft and spongey interior. Accompanying it is a generous serving of smoked vanilla ice cream, which adds a luxurious creaminess and a subtle hint of smokiness to every bite. A dollop of tangy kumquat puree is added to enhance the flavour profile even further, offering a refreshing and citrusy note that cuts through the cake's richness.

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Note: This is an invited tasting.


Tribal
Mondrian Singapore Duxton
83 Neil Road
#01-07
Singapore 089813
Tel: +65 9789 4699
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Nearest MRT: Maxwell (TE Line), Tanjong Pagar (EW Line), Outram Park (EW, NE, TE Line)

Opening Hours:
Tue-Sun: 6pm - 1130pm
(Closed on Mon)

Direction:
1) Alight at Maxwell MRT station. Take Exit 3. Cross the road and walk to Duxton Road. Walk down Duxton Road. Turn right onto Duxton Hill. Walk down Duxton Hill. Walk to destination. Journey time about 3 minutes. [Map]

2) Alight at Tanjong Pagar MRT station. Take Exit A. Walk straight to Tanjong Pagar Road. Cross the road and walk to Craig Road. Walk down Craig Road towards Neil Road. Turn left onto Neil Road. Walk to destination. Journey time about 6 minutes. [Map]

3) Alight at Outram Park MRT station. Take Exit 4. Walk to the staircase behind the open air carpark. Take the staircase to Duxton Plain Park. Turn right and walk down the Duxton Plain Park. Cross the tunnel, take the stairs to the road level and walk down Neil Road. Walk to destination. Journey time bout 6 minutes. [Map]

Tuesday, February 27, 2024

Revolver @ Tras Street - A New Private Experience Room Concept

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Revolver, a popular restaurant in Tras Street, has elevated its dining experience by unveiling its Private Experience Room on the second floor. This expansive haven features a well-operational bar, a meticulously curated wine cabinet, a cutting-edge sound system, a communal dining table, and sumptuous loungers, creating an intimate space for up to 14 diners. Introducing a novel concept, The Spread ($329++ per pax) is an exclusive menu meticulously crafted solely for this distinguished venue.

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Prawn Balchao Monaka 4/5

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Burrata Tokri Chaat 4/5

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Rock Oysters 4/5

Our dinner began with a trio of exquisite snacks. With their briny essence, the Rock Oysters were paired with a smokey chipotle chutney, yuzu juice, and moilee espuma, creating a sea-inspired overture. The Burrata Tokri Chaat, nestled in a delicate tart shell, featured layers of soft cheese, sun-dried tomatoes, chimichurri, and caviar, a harmonious medley of flavours. Completing the trio, the Prawn Balchao Monaka, a Goan-inspired delight, balanced the sweetness of prawns with a spicy and sour paste.

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Japanese Hamachi, Pickled Daikon "Pani Puri" 4.2/5

Next, we savoured the Japanese Hamachi with Pickled Daikon for the small plates, offering a Pani Puri-inspired twist. The Hamachi, known for its fresh and clean taste, was a canvas for the diverse array of flavours that followed. Each bite revealed a nuanced symphony – the buttery richness of the fish, the tangy notes from the pickled daikon, and the zesty finish that lingered, inviting another bite.

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Delhi Paneer, Winter Spinach, Shishito Pepper 4.2/5

The Delhi Paner tandoor-baked to perfection, masterfully marries the robust flavours of tandoori cooking with the lush creaminess of paneer, all harmonised by a Winter Spinach mash and the gentle heat of Shishito Pepper. The inclusion of Shishito Pepper is a stroke of genius, adding a mild heat that builds gradually, enhancing the overall experience without overpowering the other elements. It's a subtle heat that complements rather than competes, allowing the tandoori essence to shine.

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Japanese King Crab, Gunpowder 4.2/5

The Grilled Japanese King Crab is the epitome of seafood opulence. The crab's natural sweetness was accentuated by the aromatic embrace of gunpowder spices, creating a symphony of flavours. Perfectly grilled to preserve tenderness, each bite was a revelation, marrying smokiness with the delicate richness of the crab.

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Whole French Turbot, Spiced Dust 3.8/5

Anticipation hung in the air as the Whole French Turbot made its grand entrance, shrouded in the alluring aroma of spiced dust. The olfactory prelude promised a sensory extravaganza, yet the tasting experience fell short of the aromatic build-up. Although the fish exhibited exemplary texture — firm and moist — the expected infusion of spiced nuances remained elusive. Regrettably, the flavours of the fish appeared somewhat muted, lacking the aromatic depth anticipated from the tantalising spiced dust.

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Mayura Station Tomahawk, ABC Sauces 4.5/5

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The pièce de résistance of the evening was undeniably the Mayura Station Tomahawk, grilled to a perfect medium rare. With its intricate marbling, this pinnacle of wagyu excellence bestowed upon each bite a heavenly tenderness and a lavish, buttery flavour that lingered on the palate, marking it as the undisputed star of the night.

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Comte Kulchette, Black Perigord Truffles 5/5

Stealing the limelight, the star was undeniably the Comte Kulchette, adorned with the richness of Black Perigord Truffles. The flatbread, baked to perfection in the tandoor, cradled a harmonious medley of flavours. Stuffed with comte cheese, truffle puree, stracciatella, mushroom confit, and a generous shaving of Black Perigord truffles, it delivered an exquisite interplay of textures and flavours that was nothing short of extraordinary — a symphony for the taste buds, creating an indulgence that transcended the ordinary.

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Japanese Mush Melon Chaat 4.5/5

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Grilled Orange 4/5

In a grand finale of sweet delights, the dinner reached its zenith with the entrance of the dessert maestro — the sweet Japanese Musk Melon adorned with the tantalising essence of Chaat masala and a surprising twist of Grilled Orange. Delving into the orange, its meticulously grilled skin presented a novel gustatory experience, revealing an extraordinary way to relish citrus.

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Saffron Cheesecake 4.8/5

The dinner at Revolver culminated in an extraordinary encore — the Saffron Cheesecake. The cheesecake redefined indulgence, boasting a molten, lusciously cheesy body that was nothing short of divine. The enchanting infusion of saffron added a regal touch, elevating the dessert to unprecedented heights. The cheesecake's crowning glory, a delightful biscuity base, provided the perfect foundation for the best cheesecake ever eaten.

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Sea Buckthorn Marshmallow 3/5

The soft and pillowy Sea Buckthorn Marshmallow, a canvas of sweetness, was transformed into a sublime dessert by adding sea buckthorn. It imparted a delightful tartness, orchestrating a harmonious dance with the inherent sweetness of the marshmallow.

Note: This is an invited tasting.


Revolver
56A Tras Street
Singapore 078995
Tel: +65 62232812/ 96685119
Facebook
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Website
Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:
Tue-Sat: 1030am - 4pm, 5pm to 11pm
(Closed on Mon)

Direction:
1) Alight at Tanjong Pagar MRT station. Take Exit A. Walk to Tras Street. Turn right on Tras Street. Walk to destination. Journey time about 5 minutes. [Map]