Myo Restobar @ Oxley Tower - 40 Years Of Kia Hiang’s Heritage In A New Modern Setting

For fans of Kia Hiang at International Plaza and the defunct Kim Tian outlet, you will be glad to know that they have opened a new outlet named Myo Restobar on the 19th floor of Oxley Tower. The new outlet has a modern setting offering both classic home-style Cantonese dishes and dim sum.

Gold Foil Dumplings with Assorted Mushrooms 4/5

We started with some dishes from the dim sum menu. First we tried the Gold Foil Dumplings with Assorted Mushrooms ($4.80 for 3pc). The thin, stretchy and translucent dough is stuffed with assorted mushrooms which is huge and plump. The vegetarian dumpling has an enjoyable chewy and crunchy textures.

Healthy Walnut Buns 4/5

Not commonly seen on dim sum menu is the Healthy Walnut Buns ($4 for 3pc). It is quite similar to the lotus paste bun except that the dough is more fluffy. The stuffing is also replaced with the nutty walnut paste which is not as sweet.

Flaky Angus Beef Pastry 4.2/5

A favourite among the group is the Flaky Angus Beef Pastry ($5.80). My eyes brightened up when I bite into the flaky pastry. The pungent black pepper sauce is a good change to the usual sweet bbq sauce. Another worthy note is the used of diced angus beef instead of pork for a more tender bite.

Kia Hiang Claypot Spring Chicken 4.5/5

Not to be missed at Myo Restobar is the signature Kia Hiang Claypot Spring Chicken ($18) which has been passed down from father to son. A whole chicken is wrapped in cabbage and cooked in a herbal broth inside the claypot. This result in the sweet and soft cabbage absorbing the savoury broth on top of the juicy chicken. I could have this alone with two bowls of rice.

Angus Tenderloin Cubes with Garlic and Broccoli 4/5

Perfectly cooked is the succulent Angus Tenderloin Cubes with Garlic and Broccoli ($18/$23/$28). The dish showcases the chef's wok skill, coating the beef cubes with wok-hei flavour while locking in the juiciness of the beef.

Double-boiled Chicken Soup with Ginseng 4/5

Double-boiled Soup of the Day - Watercress Soup 4/5

Cantonese is known for the soup and you will not be disappointed with the offering at Myo Restobar. We tried both the Double-boiled Chicken Soup with Ginseng ($6) and Watercress Soup ($5). One could definitely tastes the effort and time in drawing out the essences for the soup, which has depth and flavour.

Baked Hamachi Collar in Butter Sauce 3.5/5

The Baked Hamachi Collar in Butter Sauce ($18 each) is rather pricey in my opinion. Putting the price aside, the fish collar is baked to a beautiful golden brown with crispy skin and succulent meat. It is a delightful dish to go with the craft beers on tap at Myo Restobar.

Double-boiled Peach Gum with Red Dates 4/5

Wrapping up our dinner is the Double-boiled Peach Gum with Red Dates ($4). Peach gum is known to be rich in collagen, cleanses blood, clears acne and prevent urinary tract infections with regular consumption. It is actually tasteless with a jelly-like texture that goes well with the refreshing sweet soup.

To accommodate the lunch crowd, Myo will also be launching Set Menus from $16. Diners can choose between three dim sum sets and three lunch sets from the wok station. Furthermore, Myo also offers brown rice for the health conscious customers. By the way, to access to the restaurant, take the lift to 19th floor from lobby 1. Do note that the lift has a weird design, there are two lift floor panels and you can only find the 19th floor button in the inside floor panel.

Note: this is an invited tasting.


Myo Restobar
Oxley Tower (Lobby 1)
138 Robinson Road
#19-01
Singapore 068906
Tel: +65 69311247
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Nearest MRT: Tanjong Pagar (EW Line)

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

Direction: 
1) Alight at Tanjong Pagar MRT station. Take Exit F. Turn left and walk towards Robinson Road. Turn left and walk down Robinson Road. Walk to destination. Journey time about 6 minutes. [Map]

Chef's Table by Chef Stephan Zoisl @ Tras Street - A Menu With Seasonal Produce Around The Globe

Omakase experiences are common, but one that allows you to choose your ingredients out of a list is rare. That makes the first Chef's Table Only Restaurant in Singapore by Owner and Chef Stephan Zoisl, unique and intriguing. Over here, without having to step out of this island, you get to try dishes crafted using some of the best of seasonal produce and gourmet products from around the globe. Part of the Chef's Table experience includes having the chefs serving the dishes right up to your table personally, and share with you the philosophy behind each dish. With such friendly chefs, you are also encourage to interact with them at their open kitchen, if you are curious to know what's going behind your food for the evening.

With 28 ingredients on the menu, cross out those that you are not keen to have on your plate, then leave the rest to the chefs to work their magic. Chef’s Table by Chef Stephan offers three menus, 4 course at $98+ per person, 6 course at $128+ per person.

Crabmeat with Cucumber, Cucumber Flower, Gazpacho of Cucumber and Yogurt 4.5/5

For starter, we had Crabmeat with Cucumber and Cucumber Flower. Chefs came forward and poured a portion of gazpacho of cucumber and yogurt over the crabmeat. I was awed by it. The crabmeat, aromatic with dills, was sweet and savoury. Every bite into the bright tobiko pearls was a surge of flavour. Before it turned too savoury, the diced cucumber and the cold Spanish soup drew it back with their sweet and refreshing flavours, along a light touch of astringency from the microgreens.

Hamachi with Peas with texture, Bouchot Mussels and Saffron sauce 3.8/5

We slowly built up our appetite with a light main - Hamachi with Peas Puree, Bouchot Mussels and Saffron sauce. I googled and learnt that this specific type of mussel was grown on ropes strung from wooden poles in the sea, resulting in grit and barnacle-free mussels with full meats and a cleaner flavour. Indeed, the mussels doesn't taste briny at all. Instead, it is plump with a sweeter and sharper taste than usual, giving nice punches to the oily Hamachi.

Cod Fish with Parsley Risotto, Green Asparagus, Lobster stock and Jamon Iberico 4/5

Every dish is indeed a surprise. The next item is crafted with an another unusual combination of Cod Fish with Parsley Risotto and Jamon Iberico. Once again, chefs poured the mustardy Lobster stock over the lush green and dark red. Just like the mussles, the savoury Jamon Iberico punches intensity into the sweet, buttery cod, while the herbaceous risotto, being firm and chewy, supports these heavy-weights with a nice textural contrast.

Veal Ragout with White Butter Bean Puree, Horseradish, Mustard and Salad Burnet 4.5/5

Meat was introduced to us subtlely with Veal Ragout, served with White Butter Bean Puree, Horseradish, Mustard, and a green highlight by Salad Burnet. With such a tangy profile, this meat dish is oddly light and appetising. Diced into similar size as the pickled beets, eating veal's tongue in this manner is alot less intimidating. It has texture like luncheon meat, meaty and chewy, hence in every mouthful, I had a mixture of crunch, mash and chewiness. The grilled horseradish, though small, surprised my taste buds with its charred bitter-sweetness.

Muscovado Duck with Foie Gras 3/5

Our last main was Muscovado Duck with Foie Gras, Fermented Grains, Shallot, Chanterelle Mushroom, highlighted with Nasturtium Leaves. The fermented grains was interesting, somewhat like miso. The duck meat was light and tender with a juicy layer of seared fat. However, pairing the meat with the savoury sauce and grain plus the Foie Gras on top, was really a bit too much for the evening.

Flavours of Black Forest with Cherry, Chocolate, Cream (liquid nitrogen) 3/5

For dessert, we had a deconstructed Black Forest, presented to us with the ice cream still brewing with liquid nitrogen. I like the cherry sorbet, which was sweet and tangy but the chocolate was a little too sweet for my liking.

Similar to the food menu, Chef's Table also boasts a wine menu with over 100 wine labels, each personally selected and curated in small batches by General Manager and Sommelier, Per Drews.
What I really appreciate about Chef's Table is that every dish is highly engaging and intriguing. The play of colours, ingredients, be it big or minute, all seem to tease each and every individual nerve of my senses. Even the toilet is inviting. Don't forget to visit their toilet before you leave for the night.

Written and photograph 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.

Chef's Table by Chef Stephan Zoisl 
61 Tras Street
Singapore 079000
Tel: +65 62244188
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Website
Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:
Tue-Sat: 6pm - 12midnight
(Closed on Sun and Mon)

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

Humpback @ Bukit Pasoh

When a restaurant offers us good food, we wish it can be there all the time - breakfast, lunch, dinner and the in between.After much demand, Humpback at Bukit Pasoh has decided to open their doors on Sunday, offering their customers a wholesome brunch menu.

Tarragon & Bergamot Sling 4/5

It is a Sunday!You should give yourself a treat before the start of another week. That seems to be the vibe emitted here, and you could probably feel it across the street. Hence, do start your brunch with a refreshing cocktail to wake up your sluggish palate. From the extensive drink menu, I had Tarragon & Bergamot Sling ($17), which was a great recommendation by the bartender for something that isn't too sweet.It was herbaceous, lined with a citrus edge.

Oyster

Seafood Tower 2 Tier 4/5

The Oysters ($2-$3 each)here are so plump and juicy, that for one moment, I thought they were still alive. From USA, they have hama hama,blue pool, eld inlet. If you order their Seafood Tower 2 Tier (chef's choice $190), these selections will be included as well. Our upper tier consist scallops, lobsters, prawns and tuna tartar, which was my favourite. Just a light dip into their homemade salsa is all you need to savour their freshness.

Deviled Eggs 2.8/5

Pace yourself by starting off with some Snacks. We had Deviled eggs ($6), which is made offish mousse, luxuriated with ikura roe that gives it the burst of zest. However, perhaps you might want to save the 'egg' space for the main egg dishes.

Lettuce 3.5/5

If you think having greens here are boring, you are dead wrong. At least to me, their green dishes are what I find most memorable, apart from theirFried Egg.

From their Garden came Lettuce ($12), Buratta ($13),and Brussel Sprouts ($12), named after the respective star of each dish. A deviation from your usual caesar salad, the Lettuce is accompanied with pickled celery for an extra zest, together with dehydrated wild rice, which replaces the usual croutons. Brilliant choice of ingredients.

Buratta 3.5/5

Their Buratta was also given a slight twist. The buratta was fresh, apparent from the pillowy, soft and stringy curbs pulled from its pouch. The grilled-to-perfection tomatoes burst into juice when I poked my fork into it. Slightly tangy, which pairs well with this mildly flavoured cheese. What could be lacking perhaps it's that crunch and edge that I was looking out for.

Brussel Sprouts 4.2/5

Their Brussel Sprouts was plated like a garden of its own. Grilled to slightly charred, its smokey taste was enhanced by the chipotle sauce. At some point it tasted bitter, but that was countered by the tiniest ingredient amongst them - the raisins. I'm impressed with such a thought through selection of ingredients in their salads.

Fried Egg 4.5/5

If you can only choose one dish from Egg, Fried Egg ($14) with orzo and tete de moine it is.The orzo was done al dente, and together they formed a velvety texture. Hidden amongst the tiny pasta were some chewy octopus cubes, which I thought was the secret to its tastiness. Tete de moine was used, which I was pleasantly surprised. A delicate flavoured swiss cheese, pared into the shape of delicate rosettes with a Girolle when I first witnessed it at Sprigs. Not forgetting the egg with yolk oozing into the orzo,this dish is full of tiny surprises that you really must experience it yourself.

Egg Benedict 3.5/5

Something more conventional will be Egg Benedict ($12 for a egg/ $20 for 2 eggs), but theirs is with crab and avocado. Beautiful poached eggs with torched hollandaise sauce atop, egg ben's fans would love this. What fell short of my expectations was the crab mixture, which was a tad too creamy and salty for me.

Lobster Roll 3.5/5

From their Seafood section, we had a tough time choosing.  Lobster roll ($39) is the hot favourites.  Bouncy lobster meat with tobiko pickle wrapped with toasted butter bun, I'm pretty sure this is on par with that from lobster bars.

Hamachi 4/5

Hamachi ($18) is like an in-between appetiser. Fatty and firm, tiger's milk which was citrus based, was the ideal complement.  Accompanied by sweet potato and horseradish, you will get a bit of sweetness, tanginess, along with some crunch in every mouthful.

Semifreddo and Valrhona Chocolate Mousse 

If you still ain't satisfied, there are 2 meat dishes - Fried buttermilk Chicken and Pork Ribs. However, I decided to save some space for their desserts - Semifreddo and Valrhona Chocolate Mousse ($10 each). I very much prefer the first as the chocolate mousse is too rich for my liking. Semifreddo is made of passionfruit, which is sweet and tangy, making it just right to end off the afternoon. There are macadamia nut, crumble for the extra crunch, but what really delighted everyone of us is that sprinkle of seasalt on top. Yes, it is that sweet and savoury note that pleases my taste buds.

Too much indulgence is sinful, but on a Sunday morning, there is always a reason to. And Humpback just made that legit.

Photograph and written 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.


Humpback
18/20 Bukit Pasoh Road
Singapore 089834
Tel: +65 67504461
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Website
Nearest MRT: Outram Park (EW Line, NE Line)

Opening Hours:
Mon-Sat: 5pm - 12midnight
(Closed on Sun)

Direction:
1) Alight at Outram Park MRT station. Take Exit H. Turn left onto Teo Hong Road. At the end of Teo Hong Road turn left and continue on Bukit Pasoh Road. Walk to destination. Journey time about 5 minutes. [Map]

db Bistro & Oyster Bar @ Marina Bay Sands (MBS)

By thirty I was independent; by forty I could resist doubts…
-- Confucius

I am suspicious of restaurants bearing names, and have always been. It is possible that the namesake has really put work and thought into a new province of their empire, appointing skilled proteges to be his proconsuls. But even then there’s no guarantee of quality, and especially not given the distance between the European or American home bases of many of the name-bearers in the Sands, and the Singaporean outposts. If the Great Sweary One can mess up in his Midlands endeavours, what can he do from half the world away?

On the other hand, if and when the chef is actually here, the calculus changes. So when Derrick told me that Daniel Boulud is coming out to Singapore, for the fifth anniversary of db Bistro Moderne and the Singapore International Film Festival, and that he was having a little do for the bloggers, I leapt at the opportunity. Right move, as it turns out - for what we get is a lengthy and warm reception from M. Boulud and his team.

Oyster from Kumamoto 3.5/5

The bistro, all intimate shade and subtle gleam, has been moving towards the sea as of late, a change made obvious on entry with an iced display of oysters sourced from France, the States and Japan among others. And after a very pleasant basket of focaccia and soft pretzels, the first course is an Oyster from Kumamoto dressed with yuzu. It is a demure mollusc, sweet with plenty of brine.

Hamachi Tartare 4/5

The Hamachi Tartare - actually more inspired by the Polynesian poke - is another demonstration of the contrast between high, lilting citrus and marine depth. Diced and succulent hamachi has just a little of the yuzu coating it, reclined on a cooling mattress of avocado cubes and puree; below that, fronds of wakame taste far more intensely of the sea. A squeeze of lime helps bring everything to life, nudges of cream and fruit and the tender yellowtail. That it’s wearing a daikon fascinator doesn’t hurt either.

Mariniere of Clams and Crudo 3.5/5

With the first warm dishes come the theatrics, such as with the Mariniere of Clams and Crudo - the jade green broth drizzling on an assembly of tuna, crunchy bursts of salt and flavour that are littleneck clams, and then osetra caviar on top of it all. It looks like a painting, and tastes as vivid with little nudges of anise in the sauce.

Dover Sole and Truffles 3.8/5

If the mariniere is a colourful painting, the next dish of Dover Sole and Truffles is chiaroscuro in edible form. Fish is tightly rolled around the black stuff, then served with more whites - the sauce, slices of button mushrooms - and flakes of black truffle that Boulud himself comes out to shave on the plates. The contrast of tastes - firm sole standing up to the pungency of truffle - is as bold as the contrast in colour.

Canard a l’orange 4.2/5

Just before dessert, Andrew tells us that M. Boulud is preparing another dish for us - perhaps out of fear for our unsated appetites, or concerned that the dinner has been all seafood. Or perhaps he simply intends to show his skill, in which case the extra dish is a rousing success. It is that French classic, Canard a l’orange - but it brings to mind Monet’s paintings of the Houses of Parliament. It is a sketch of the general outlines of both duck and citrus, rendered in different conditions.

There’s the strip of duck breast, smoke and fissure on the skin and still cherry-red within, murky and forceful. Below that, a dollop of duck confit with a distinct Chinese hue, like classic braised duck with sea cucumber that has been refined and clarified; to one side, a meltingly rich lobe of foie gras. The little Asian twists carry on in the use of tangerines as sweetener, and also the candied orange peel.

Buche de Noel 4.2/5

The Buche de Noel also has its own twisty elements, being a variation on a Mont Blanc. After a relatively light-tasting meal, this is a hand-tipping exercise with the strong flavours - chocolate, cream, starchy and brightly sweet marrons glaces. A dollop of ginger ice cream with stem ginger bits is a well-placed note of warmth and sharpness in a dish that is all round and full.

Bugnes 4/5

At the end of the meal, M. Boulud himself makes another appearance, and there is a little more insight when he bears gifts of Bugnes, or Angel Wings. Simple, thin strips of egg dough that have been shallow-fried to puffiness, they wear nothing except a breath of icing sugar, and have the light, alluring fragrance of oil without its burden. The chef jokes that he had to call his mum in Lyon to get the recipe for us, but there is a glimpse here into the environment from which young Daniel emerged to begin working in kitchens, for the likes of Vergé and Guérard. ‘Her children, and then now their children - there’s about thirty two of us, and she cooks for us all. So it’s like a restaurant!’

And that’s what it is, right? Forty-plus years of cooking and serving meals, and yet with constant glances and nods to one’s own history. Besides the childhood bugnes, Boulud also speaks proudly of one dish or another as recalling ‘the first days of Daniel’, or ‘something new I liked’. There’s an easy, smiling assurance as to his ability, and then the goods themselves, which are both traditional - we know duck and orange fit, as do fish and avocado - but still manage to bring out new effects. Stumbling out with newly met friends and plenty of wine, some of which are made for Boulud’s restaurants exclusively and all of which are carefully paired, I feel more grateful than I’ve been about a meal in a long while.

Guest Writer: Wilson’s perfect day consists of a good meal and a laptop, on a table, next to a window, overlooking the sea, in a rainstorm. You can see more of his reviews at his blog, Dear Babette.


db Bistro Moderne
The Shoppes at Marina Bay Sands (MBS)
2 Bayfront Avenue
#B1-48
(opposite Mastercard Theatre)
Singapore 018596
Facebook
Website
Nearest MRT: Bayfront (CC Line, DT Line)

Opening Hours:
Mon: 12pm - 5pm, 530pm - 10pm
Tue-Fri: 12pm - 5pm, 530pm - 11pm
Sat: 11am - 5pm, 530pm - 11pm
Sun: 11am - 5pm, 530pm - 10pm

Direction:
Alight at Bayfront MRT station. Take Exit D. Walk towards the Theatre. Walk to destination opposite the Theatre. Journey time about 5 minutes. [Map]

Maggie Joan's Dining & Bar @ Amoy Street

The talk in town lately has to be the underground dining place, Maggie Joan's Dining & Bar at Amoy Street. It is physically located at Amoy Street but the main entrance is actually at the back alley via Gemmill Lane. The people behind Maggie Joan's is the father and son team behind Moosehead Kitchen, Glen and Daniel Ballis. The underground dining place also gets its name from Daniel's two grandmothers.

Homemade Garlic and Rosemary Bread, Hummus 4/5

The dinner at Maggie Joan's started with the Homemade Garlic and Rosemary Bread with Hummus ($5). The hummus made with chickpeas, cumin, garlic, olive oil, salt and lemon juice goes with the warm baked bread perfectly kick starting the night.

Poached Egg, Dukkah and Saffron Mayo 4.5/5

The presentation looks more like a muah chee in appearance rather than a Poached Egg ($6). The slow poached egg is rolled in dukka (sesame, corainder, cumin, hazelnut and panko) and then deep fried served with saffron aioli on the side. The execution impressed and enlightened me how the chef can elevate a simple egg to a whole new level, giving it a new life in texture and flavour.

Roast Jerusalem Artichoke and Manchego 4.2/5

Another name for Jerusalem Artichoke is known as sunchoke. The Roasted Jerusalem Artichoke with Manchego ($8) has a delightful crunchy texture excellently paired with the manchego cream and mixed seeds for a lift in taste and texture.

Hamachi Sashimi, Carrots, and Brandade 4/5

The Hamachi Sashimi ($23) is brushed with orange and lemon glaze for a tad of citrus sweetness. I find it weird to pair the raw hamachi with the creamy brandade mousse but it turned out rather pleasing on the palate.

Heirloom Tomatoes, Plum and Burrata 4.2/5

The Heirloom Tomatoes with Plum and Burrata ($21) may look simple on the plate but it is bursting with amazing flavours eaten together with the fresh burrata.

Scallop Carpaccio, Peas and Ham

The Scallop Carpaccio, Peas and Ham ($21) is an interesting combination. The combination of scallop and pea may turn some off but this is cleverly executed so that the pea is not very prominent on the plate. The scallop is marinated in sherry dressing, lemon juice, olive oil and sherry for lift in sweetness, together with the crispy ham for the well thought dish.

Roast Seabass, Pesto and Marinated Tomatoes 4.5/5

The highlight for the Roast Seabass, Pesto and Marinated Tomatoes ($28) is the green pesto sauce made from pine nuts, parmesan, garlic and vegetable stock. The piece of seabass seems to be swimming in joy in the pool of pesto broth and swimming joyfully down my satisfied tummy.

Grilled Iberico Secreto, Prunes and Cauliflower 4.2/5

The Grilled Iberico Secreto ($36) is brine for 4 hours and cook in water bath for 12 hours for a beautiful succulent consistency. The marinated prunes lend a nice sweetness to the meaty Spanish pork complemented by the smooth cauliflower puree.

Figs, Red Wine and Housemade Ricotta 4/5 and Orange Cake Yogurt & Pistachio 4.5/5

White Chocolate, Spiced Crumble and Passion Fruit 4/5

The dessert menu is rather small with only 4 items. Figs, Red Wine and Housemade Ricotta ($10), Orange Cake Yogurt & Pistachio ($10), White Chocolate, Spiced Crumble and Passion Fruit ($10) and Cheese ($12). Surprisingly, my favourite is the orange cake with yogurt and pistachio. The full flavour, denseness and tartness scored highly among the others at the dining table too.

The Mediterranean inspired restaurant with its distinct underground character, reflected in its edgy industrial decor, hidden in the back lane did not disappoint me with its modern take on Mediterranean cuisine and good food. It is worth embarking on an adventurous trail to seek out the underground dining place.


Maggie Joan's Dining & Bar
110 Amoy Street
#01-01
Singapore 069930
(Entrance from Gemmill Lane)
Tel: +65 62215564
Facebook
Nearest MRT: Telok Ayer (DT Line), Tanjong Pagar (EW Line)

Opening Hours:
Mon-Fri: 12pm - 230pm, 6pm - 11pm
Sat: 6pm - 11pm
(Closed on Sun)

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. Take the side lane beside the shop house and walk to the back. 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. Take the side lane beside lane at the end of Amoy Street to the back. Walk to destination. Journey time about 12 minutes. [Map]