Restaurant Eclipse @ Yue Hwa Building - New Fine-Dining Destination Eclipse Opens In The Heart Of Chinatown

A new fine-dining restaurant, Restaurant Eclipse has recently opened. The restaurant is located on the rooftop of Yue Hwa Building, Chinatown. It has a breathtaking view of the city's skyline and Singapore's beautiful downtown area. The restaurant, helmed by Chef Samuel Quan, serves a multitude of east-meets-west fusion delicacies made from the chef's favourite ingredients.

Canape 3.5/5

Our dinner started with a couple of Canape. My favourite is the Amaebi for its play of textures and flavours. A crispy amaebi head sits on top of a Nori cracker paired with avocado cream.

Hamachi 4/5

Next is a refreshing starter served chill. The Hamachi is seasoned with kimchi sauce paired with pickled ginger flower, fresh Nashi pear, hanaho and kaluga caviar. I like how the pear gives the dish a sweet, fruity finishing, while the kohlrabi juice seasoned with lime zest up the whole enjoyment.

Pumpkin Laksa Soup 3.5/5

A unique take is the Pumpkin Laksa Soup which comes with a seafood tortellini consisting of tiger prawn and scallop. While I understand that laksa rempah is added to the cooking, I could not taste it. The taste is still inclined to the taste of pumpkin. The only familiarity of laksa profile comes from the laksa leaf instead. Puff rice is also added for texture.

Chicken 3.8/5

Surprisingly, the dish that left an impression on me is the Chicken Breast with Spiced Mousse paired with green curry foam and Asian slaw. Embarrassingly, I mistook the chicken as fish as the texture was so moist and soft. Hence, I was impressed by how the kitchen can achieve the texture.

Duo Beef 4/5

Next, we have the Duo Beef, which is done two ways. We have the braised short rib on the plate with hoisin glaze and Tajima wagyu cooked over the charcoal grill. Accompanying the dish is crispy potato mille feuille, garden vegetables cooked with anchovies butter and kampot pepper sauce. I prefer the Tajima wagyu for its succulent texture and sweet buttery flavour.

Roselle Granita with Fizzy Grape 4/5

Before moving to the dessert, we are served Roselle Granita with Fizzy Grape for palate cleanser.

Orh Nee Mille Feuille 4/5

Wrapping up our dinner is Orh Nee Mille Feuille for dessert. Taro mousse is piped between layers of crispy puff pastry, topped with whipped coconut cream. On the side is a scoop of coconut ice cream with popping candy and coconut crumble.

As a fine-dining restaurant, I felt that Eclipse was not there yet. While the food is good, I didn't get the wow factor from my dining experience. I think it lacks character for it to stand out among its peers. I checked with some of the friends who happened to be there, and they felt the food was mediocre.

Note: This is an invited tasting.


Eclipse
Yue Hwa Building
70 Eu Tong Sen Street
#06-01
Singapore 059805
Facebook
Website
Nearest MRT: Chinatown (DT Line, NE Line)

Opening Hours:
Tue-Sun: 12pm - 2pm, 6pm - 10pm

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

JU95 @ Boat Quay - A Modern Izakaya Restaurant By A Talented Young Chef

JU95 is a modern izakaya restaurant located at Boat Quay opened for about 3 months. From what I understand, the kitchen is helmed by Chef Louis who supposed to follow a 2 Michelin starred chef to Belgium which was put off due to the pandemic.

Parfait Ju 4.2/5

The Parfait Ju ($15) gives me a glimpse of what the restaurant meant by modern izakaya. The finesse of how the chef beautifully laid the fermented mushroom on a bed of chicken liver paste on top of the koji sable cookies is both stunning in taste and sight.

Stuffed Chicken Wing 4.2/5

The next dish is Stuffed Chicken Wing ($18). It is a lavish take stuffed with foie gras paired with mala dip, unlike the usual.

Hay Smoked Hamachi 4.5/5

Another impressive dish is the Hay Smoked Hamachi ($25). The fresh hamachi is infused with a hint of smokiness paired with padron peppers and leek. The accompanying sweet and sour berry sauce brightens up the enjoyment.

Cold Angel Hair 4.2/5

For some carbo intake, diners can go for the Cold Angel Hair ($24) topped with scallop tartare, truffle, ikura and avruga caviar. Served chilli, the refreshing goodness can be further complemented with the creaminess of Hokkaido uni for an additional $18.

Grilled Baby Squid Donabe 4.8/5

The highlight for the night has to be the Grilled Baby Squid Donabe ($45). The treasure pot comprises seaweed schmaltz, mushroom and ikura. Give it a good toss, and the aroma will hit your senses, followed by complex yet flavoursome flavours from the different ingredients.

Ice Cream Sandwich 4.5/5

I do not have a sweet tooth, but I highly recommend saving space for the Ice Cream Sandwich ($10). Sandwiched between the biscuity shells are sweetened sour cream instead of ice cream, sake soaked cherry and garnished with rose petals. The play of flavours and textures is a unique take of the traditional ice cream sandwich.

I am impressed with the food at Ju95. The dishes I tried are creative and tasty with touches of finesse, giving a modern take of traditional izakaya. Ju95 is one of the best restaurants I have eaten this year, and I recommend you check it out.

Note: This is an invited tasting.


Ju95
41 Boat Quay
Singapore 049830
Facebook
Website
Tel: +65 82012737
Nearest MRT: Raffles Place (EW Line, NS Line)

Opening Hours:
Thu-Fri, Sun: 12pm - 2pm (lunch)
Tue-Sun: 6pm - 1030pm (dinner)

Direction:
1) Alight at Raffles Place MRT station. Take Exit G. Walk towards the river. Turn left and walk along the river bank. Walk to destination. Journey time about 5 minutes. [Map]

Garden At One-Ninety @ Four Seasons Hotel Singapore - Breezy Alfresco Space With Lush Greenery And An Inclusive Menu

Probably not known to many, there is a beautiful, lush, botanical-themed dining place at Four Seasons Hotel Singapore. Garden @ One-Ninety is the extension of the terrace area behind One-Ninety Bar. Chef de Cuisine Pierre Barusta has put together a menu focusing on market-fresh produce and wholesome plant-based cuisine. The inclusive menu allows for enjoyable dining for all, including vegan, vegetarian and gluten-free preferences. In addition, it embraces the diversity and spectrum of personal dietary and lifestyle choices of today's guests.

Vietnamese Salad 3/5

We commenced our dinner with a couple of starters. First is the light and refreshing Vietnamese Salad dressed in "Nuoc Mam" sauce, better known as fish sauce. However, I find it too healthy to my liking. I am sure health-conscious customers will enjoy this.

Summer Rolls 3.5/5

Another Vietnamese item on the menu is the Summer Rolls that is wrapped with rice vermicelli, green mango, papaya, avocado and fresh herbs. The addition of fruit in the roll gives it extra sweetness and crunch.

Hamachi Tiradito 4/5

The Hamachi Tiradito is closer to my palate. The freshness is brightened by the citrus-soy and jalapeno garnished with daikon.

Pan Seared Seabass 4.2/5

One of my favourite dishes on the menu is the Pan Seared Seabass, which comes in laksa broth. What's more interesting, it even comes with thick beehoon, quail egg and kai lan bean sprout. I felt I had a 2-in-1 dish - local laksa topped with a huge piece of seabass fillet.

Garden Burger 3.8/5

The Garden Burger will be a good option for customers that are more conscious of the diet. Replacing the bread bun is pita bread, sandwiching a chickpea patty and semi-dried tomatoes. I would recommend drenching the burger with the hummus spread as the chickpea patty is a bit dry having it alone.

Dark Chocolate Souffle 4.2/5

I would recommend saving some space for the desserts here. The Dark Chocolate Souffle with Darjeeling Ice Cream is worth every minute for the wait. Soft, fluffy and chocolatey for a sweet indulgence.

Profiteroles 4.2/5

Another beautiful dessert we enjoyed was the Profiteroles with Gianduja ice cream. When it was served, both my dining partner and I had a puzzled look. It is not like the usual choux pastry dessert we know. It appears like a deconstructed profiteroles, but it tasted amazing, especially with the royaltine crunch

Note: This is an invited tasting.


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

Opening Hours:
Daily: 8am - 1030pm

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

Grissini @ Grand Copthorne Waterfront Hotel - Promotional Menu Featuring Sustainable Wild Seafood From Pacific Northwest Seafood

As part of World Gourmet Summit 2021, Pacific Northwest Seafood will be featured on promotional menus across a variety of cuisines in several of Singapore's renowned restaurants. One of the collaborating partners is Grissini at Grand Copthorne Waterfront Hotel. It has put together a set menu at $158 per person featuring the black cod and dover sole from Pacific Northwest Seafood.

The set menu started with some complimentary bread and breadsticks, followed by three different appetisers.

The three appetisers are Gambero Kataifi, Salmon Cornetto and Proscuitto e Melon. I enjoyed the crispy vermicelli wrapped around the prawn topped with a savoury burst from the ikura. Served in an ice cream cone, the salmon cornette is a textural enjoyment, while the prosciutto e melon is a classic combination that will never go wrong.

Hamachi Carpaccio 4.5/5

Next course, I had the Hamachi Carpaccio paired with Oscietra caviar and heirloom tomato. The ponzu and basil oil brightens the  Japanese Amberjack sashimi.

Casarecce Al Sugo Di Merluzzo 4.2/5

To showcase the Black Cod from Pacific Northwest Seafood, the chef has incorporated the buttery meaty fish in the pasta dish - Casarecce Al Sugo Di Merluzzo. The perfectly cooked pasta in black cod ragu is deliciously addictive in the tomato-based sauce, crowned with a piece of the melt in the mouth black cod.

Sogliola 4.2/5

The next fish featured in collaboration with Pacific Northwest Seafood is the Dover Sole, known for its sweet, delicate and nutty flavour. I enjoyed the sweet sauce that is glazed on the beautiful fish accentuating the flavours. Accompanying the dish, we have green lettuce, maitake mushroom and seaweed at the side. 

Cachi 4.5/5

There is even a pre-dessert course using the Japanese Persimmon with honeymoon and sour cream - a fruity and refreshing pre-dessert to freshen up the palate.

Tiramisu Alle Castagne 3.8/5

For dessert, we had the Triamisu Alle Castagne. It is like having two desserts on a plate. The topping of chestnut cream on the ladyfinger reminds me of mont blanc. The sweetness of the chestnut cream helps to balance the strong flavour from the alcohol-soaked ladyfinger.

Petite Four

Finishing the set course meal is the Petite Four. The promotional menu featuring sustainable wild seafood from Pacific Northwest Seafood is priced at $158 per pax. It is available from 27 October to 6 November 2021. 

Note: This is an invited tasting


Grissini
Grand Copthorne Waterfront Hotel
392 Havelock Road
Singapore 169663
Tel: +65 62331100
Facebook
Website
Nearest MRT: Tiong Bahru (EW Line), Orchard (NS Line)

Opening Hours:
Tue-Sun: 12pm - 230pm, 6pm - 10pm

Direction:
1) Alight at Tiong Bahru MRT station. Take Exit B. Walk to bus stop at Tiong Bahru Plaza (Stop ID 10169). Take bus number 123. Alight 4 stops later. Walk to junction of Havelock Road and Kim Seng Road. Cross the junction and turn left. Walk to destination. Journey about 15 minutes. [Map]

2) Alight at Orchard MRT station. Take Exit B. Walk to bus stop before Orchard MRT station (Stop ID 09022). Take bus number 16 or 175. Alight 5 stops later. Walk to destination. Journey time about 18 minutes. [Map]

Maggie Joan's Dining & Bar @ Amoy Street - From Mediterranean To Modern European Flair & Finesse

Maggie Joan's Dining & Bar celebrates its third anniversary with a new chef on board, revamped menus and refreshed interiors. Chef Seumas Smith is actually not new. He is the former head chef at Moosehead, sister restaurant of Maggie Joan's. Taken the role of Group Executive Chef, he now fronts the kitchen at Maggie Joan's.

House-baked Sourdough with Smoked Beef Fat Butter 4/5

Dinner started with some warm House-baked Sourdough ($4). Besides the fluffy bread and delightful crust, what I adore is the smoked beef fat butter that goes so well with it.

Shiso Tempura 3/5

Light and crispy is the Shiso Tempura ($3 each). The fresh shiso leaf is coated with a light tempura batter and deep fried. The dollops of taramasalata is a blend of mentaiko, sourdough bread, garlic, olive oil and lemon juice, that adds colours (flavours) to the dish.

Burrata 3.5/5

This is probably the most beautiful plated Burrata ($21) I have eaten. It comes with garden peas, sugar snap peas, preserved lemon, olive oil, breadcrumbs, pea shoots and garlic flowers. The combination works for me, brightening the enjoyment of the burrata. However I find the burrata not as creamy as those I have eaten.

Hamachi Crudo 4/5

Swimming in a pool of almond sauce is the Hamachi Crudo ($17). It is topped with pickled wakame, edamame, mint leaves and trout roe. Unfortunately I felt it lacked something zesty to liven up the dish, for the fish to come alive.

Beetroot 3.5/5

The Beetroot ($17) is done two ways - barbecued in charcoal oven and pickled in a solution of red wine vinegar. wine and sugar. The burnt honey dressing helps to balance the earthy taste of the beetroot while I like how the candied walnut provides the needed boost in texture and flavours.

Barramundi 4/5

The Barramundi ($34) is pan seared until the skin is crispy and paired with a creamy parsley nage sauce. You can also find mussels swimming in the pool of cream sauce. What interests me is the sauteed cavelo nero in olive oil, I seldom gets to eat this variety of kale in my dishes.

Spiced Lamb 4.5/5

My favourite dish for the dinner goes to the Spiced Lamb ($44). The lamb loin is rubbed with a spice mix of toasted and ground sumac, cumin and dried coriander. This really perfumed the tender piece of lamb is beautifully melded with the aroma of the spices, making me drool even before it reached my mouth.

Roasted Carrots 4.2/5

This is probably the most delicious carrot I have eaten. The carrots have been confit in butter before being grilled in charcoal oven. This results in the Roasted Carrots ($10) having a delightful texture with a hint of smokiness, on top of its sweetness.

Duroc Pork Chop 4.5/5

Sourced from a boutique farm in Spain, the Duroc Pork Chop ($42) comes from pigs that are fed on olives. The meat is tender with good fat marbling. The chef even added pork crackling for that extra textural enjoyment.

Blackberries, Yogurt, Sorbet & Shiso 4/5

Coconut Panna Cotta 4/5

The sight of the dessert - Blackberries, Yogurt, Sorbet & Shiso ($12) did not appeal to me. I thought the dish looks messy. You really can't judge a book by its cover, the dessert turns up surprisingly good with the different components coming together, striking a balance for a sweet finish. The Coconut Panna Cotta ($12) on the other hand is a light and refreshing dessert to end the dinner.

Petit Fours 4.2/5

Diners at Maggie Joan's will get a complimentary Petit Fours at the end of the meal. Comes its a metal tin, diners will find Salted Caramel Chocolate Sable in it. This is really yummy.

While the new savoury dishes at Maggie Joan's has been rejuvenated with  a new chef on board what caught my attention is the dessert menu. Having dine here a few times, I noticed the vast improvement in the dessert. I was right when I checked with the restaurant, they have a new pastry chef on board.

Note: This is an invited tasting.



Maggie Joan's Dining & Bar
110 Amoy Street
#01-01
Singapore 069930
(Entrance from Gemmill Lane)
Tel: +65 62215564
Facebook
Website
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]

Open Farm Community @ Minden Road - Celebrates Local With New Culinary Team

With newly appointed Head Chef Oliver Truesdale Jutras and Souschef Phoebe Oviedo at helm, the new culinary team at Open Farm Community specially curates a list of ingenious dishes using mainly local produce, including harvest from its very own garden, and reinterpreting them into their contemporary casual dining style.

Citrus Cured Hamachi 3.8/5

Kick off the meal wth a selection of appetizers that feature a creative and refreshing take on local ingredients such as this Citrus Cured Hamachi ($20), which is a sushi-grade Kingfish garnished with pickled ginger blossoms and shredded green papaya from OFC’s garden. Finished with frozen pomelo for that added zesty freshness, it is a refreshing appetiser which cleanses and opens up your palette before diving into the rest of the dishes.

Fried Cauliflower 'Wings' 4.2/5

Resembling the well-loved korean fried chicken, the Fried Cauliflower 'Wings' ($16) is a healthier rendition with pieces of cauliflowers dipped in tempura batter and lightly fried before being glazed with sweet miso and rice seasoning.

General Tao's Toad 4/5

Another appetiser in the menu is the General Tao's Toad ($17) which features crispy Jurong frog legs cooked in homemade kungpao caramel sauce and sesame. The frog legs is tender and crisp on the outside, with a subtle sweet flavour due to the seasonings used.

Thai Asparagus Salad 3.5/5

Recommended for vegans, the Thai Asparagus Salad ($18) comes in organic Thai asparagus with cashew cheese, kale chips, hazelnut and preserved lime vinaigrette. The mixture of ingredients form a great combination, giving the juicy asparagus a unique flavour with the nutty sweet cashew cheese.

Prawn Laksa Pappardelle 4.5/5

Rediscovering a local favourite with a contemporary twist, the Southern Malay Laksa is creatively interpreted in the Prawn Laksa Pappardelle ($28). The chef infuses a new experience into the familiar flavour profile with the quintessential ingredients found in most laksa dishes. The broad flat pappardelle pasta noodles are cooked in belachan spices, coconut milk, prawns, kaffir lime and curry leaves from the OFC's garden, and topped with a crispy soft crab tempura. Filled with a sweet coconut and spice fragrance, the pasta dish is surprisingly not spicy at all, yet very enjoyable.

Black Bean Strozzapreti 4.2/5

Another of our favourites is the Black Bean Strozzapreti ($27) which features pasta made with fermented black beans which lends a unqiue sweet fermented flavour and colour. The earthy and smoky pasta dish also incorporates multiple local ingredients such as the Kin Yan mushrooms and soft smoked silken tofu to further enhance its flavours. Despite being a vegan/vegetarian dish, all the ingredients work well together to form a balanced dish that is earthy, heavy and flavourful.

Steamed Tiberias Barramundi 4/5

The Steamed Tiberias Barramundi ($30) is a Japanese-inspired dish which features fish from Tiberias fished from the Northern-eastern cost of Pulau Ubin and delivered to the restaurant within 6 hours to guarantee freshness. Steamed in dashi butter and seasoned with Furikake made from local seaweed and wild rice, the fish boosts a tender, melt-in-the-mouth texture and a sweet buttery umami flavour.

Slow Cooked Beef Cheeks 4.5/5

Another highlight is the Slow Cooked Beef Cheeks ($32) which features soft, tender and flavourful beef cheeks with a crispy corn saffron croquette, and complemented with corn puree, organic babycorn and nasturtium garnish.

Thai Milk Tea Tart 4.2/5

End the meal on a sweet note with a selection of sweets such as the Thai Milk Tea Tart ($16). The decadent French style classic dessert tart features the ubiquitous southeast Asian favourite Thai milk tea in a custard set in a homemade tart shell. Not overly sweet, the subtle Thai milk tea flavour is great with the cinnamon ice cream.

Singa'Smore 3.8/5

The Singa'Smore ($16) comes with banana mousse at the bottom, topped with glazed marshmallow cream, and covered with a large crispy ginger biscuit sheet. However, I find the combination of the banana mousse and marshmallow cream renders the dessert extremely sweet, which might be a better choice for those with a major sweet tooth.

Lime in the Coconut 3.8/5

The Lime in the Coconut ($16) features lime sorbet and coconut meringue. A different option from the usual sweet suspects, it makes for a great end to the night with a citrusy, refreshing finish.

Photos and words by Crystal. A girl who likes to eat, photograph, and write about food, and dreams about travelling around the world one day. Note: This is an invited tasting.


Open Farm Community
130E Minden Rd
Singapore 248819
Tel: +65 64710306
Facebook
Website
Nearest MRT: Orchard (NS Line)

Opening hours:
Restaurant:
Mon–Thu: 12pm – 4pm, 6pm – 11pm
Fri: 12pm – 4pm, 6pm - 12 midnight
Sat & PH: 11am – 5pm, 6pm-12 midnight
Sunday: 11am – 5pm, 6pm – 11pm

Cafe:
Mon-Sun: 8am - 9pm

Direction:
1) Alight at Orchard MRT. Take Exit B. Cross the road and walk to bus stop at Boulevard Orchard opposite Orchard MRT (Stop ID 09022). Take bus no. 7, 77, 106, 123 or 174. Alight 5 stops later. Walk to Minden Road. Walk to destination. Journey time about 20 minutes. [Map]