Supergreek @ Raffles City - Singapore's First Greek Fast-Casual Concept

Have a taste of Greek flavours and traditions at Supergreek. Nothing fancy but wholesome souvlaki grain bowls, pita wraps, and salads loaded with ingredients and dips freshly made daily such as traditional Greek hummus, yoghurt avocado sauce and even Harissa. And speaking of yoghurt, Supergreek serves its proprietary homemade authentic Greek yoghurt, made daily through a process that spans 30 hours. Souvlaki is the highlight of Supergreek’s menu offerings. An everyday Greek street food of small pieces of meat or vegetables grilled on a skewer, Supergreek dresses it up with herbs such as oregano and dill, as well as tomatoes, onions and Greek vinaigrette, then grilled, roasted, or steamed, but never fried. Conceptualised by the team behind Omakase Burger and Picnic Food Park, the chef imparting his knowledge and culture into the food is Head Chef Altin “Alex” Mata, an Albanian immigrant who ran his own Greek restaurants in Athens, Greece for 20 years.

Lamb Kebab 4.2/5

The meat that best represents the concept is this Lamb Kebab ($10.90). I'm definitely not a red red-meat person, but the combination of the souvlaki of minced lamb kebab, the zesty house-made hummus and the spicy-sweet harrisa did get me thinking about it for a couple of days. The souvlaki of minced lamb was well-seasoned with spices and herbs, and I was surprised by how juicy it was when I took my first bite. The harrissa sauce spread on the pita was punchy and bright, with just a hint of heat. Another key element is the specially imported Greek pita bread - soft with a very toasty aroma. To balance the richness of the meat, the accompanying ingredients are basmati rice, grilled zucchini and eggplant, purple and white cabbage, cherry tomatoes and onions, with a little drizzle of orange vinaigrette.

Fresh Seafood Roasted Barramundi 4.2/5

With eight types of souvlaki grain bowls, you can choose to enjoy these combinations within a traditional pita, or in a hearty salad. We had Roasted Barramundi ($12.90) as a salad, which seemed to be one of the most popular picks. Within the bowl are a dill-marinated Barramundi fillet, quinoa, mixed salad, arugula, mashed potato, roasted broccoli and cauliflower, onions, cherry tomatoes and Greek vinaigrette. The Barramundi fillet was very tender and moist, and the mashed potato was a texture boost to the salad. And I think what makes this salad so appealing to our appetite is the creamy homemade Parmigiano sauce that binds the ingredients together.

Grilled Steak 3/5

Grilled Steak ($13.90) uses a premium USDA choice roast beef, paired with house-made Tzatziki and hummus, and served with brown rice, arugula, lettuce, roasted broccoli and sweet potatoes with a sprinkle of sunflower seeds. Using its housemade yoghurt as the base, the Tzatziki was refreshing with bits of pickled cucumber, and its creaminess goes well with the beef. The steak was a bit tough to chew though, which is a pity.

Grilled Chicken Steak 4/5

Grilled Chicken Steak ($9.90) salad gets a lot more exciting when you have a dollop of creamy Greek yoghurt avocado sauce and zingy hummus to go with. Grilling the chicken breast accentuates its herbs marination along and releases a hint of smoky flavour, which complement the smoky-sweet grilled capsicum and roasted pumpkin.

The Roasted Vegan 3.8/5

For a 100% Plant-Based meal, the Roasted Vegan ($7.90) hydrates your body with a myriad of crunchy vegetables - cured beetroot, purple and white cabbage, roasted broccoli and cauliflower, corn, cucumber, onions, cherry tomatoes and quinoa, bind together with a dollop of creamy house-made hummus and roasty mango capsicum sauce. A dash of orange vinaigrette at the end makes it even more refreshing.

Greek Classic 4/5

Not just as a base for its sauce, the triple-strained greek yoghurt has a texture almost like dry ricotta cheese, rich and creamy, making it a very suitable choice for a healthy snack or dessert. To appreciate it's natural milky taste of the yoghurt, go for the Greek Classic ($4.90), fresh Greek yoghurt topped with the classic pairing of honey and walnuts.

Each souvlaki grain bowl is scrumptious in its own right, and what stands out is really its kebab!

Written and photography 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.


Supergreek
Raffles City Shopping Centre
252 North Bridge Road
#B1-54
Raffles City
Singapore 179103
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Website
Nearest MRT: City Hall (EW Line, NS Line)

Opening Hours:
Daily: 10am to 10pm

Direction:
1) Alight at City Hall MRT station. Take Exit C and D. Walk to destination. Journey time about 3 minutes. [Map]

Artichoke @ Middle Road - The Least Authentic Middle Eastern Restaurant

Nine years and still standing tall is Artichoke in the heart of Singapore's Arts and Heritage district. The restaurant in Middle Road is helmed by chef-owner Bjorn Chen, offering Middle Eastern inspired cuisine, which is the least authentic Middle Eastern restaurant. The funky take of the cuisine draws inspiration from Middle Eastern flavours and ingredients while injecting the element of fun and creativity into the dish.

Our dinner commences with a couple of small plates. We have the Turkish Eggplant ($12). Hummus & Iraqi Spiced Mushrooms ($14), Sea Asparagus ($12) and Beetroot Borani ($12). My favourite is the Hummus & Iraqi Spiced Mushroom. There is something different about the hummus here. On top of the nutty chickpeas, we got to know from chef Bjorn, he added miso to brighten the flavours, elevating the taste profile.

Sea Asparagus 3/5

The Sea Asparagus is a new item on the menu. Usually, the ingredient is used as a garnish in Singapore, but it is served as a dish here, just like the way it is eaten in Middle East. As the sea asparagus is grown in salt mash near the seas, it is naturally briny in taste. Hence I would recommend having it together with the labneh and crispy fried buckwheat to tone down the saltiness.

Crab Toast 4.5/5

The crowd favourite has to be the Crab Toast ($16). On top of the fresh house-baked brioche is blue swimmer crab mixed with Greek yoghurt, mayonnaise, chopped chives, chopped and degorged cucumber. This is complemented by the deep-fried chicken skin and ikura topping. It is the sort of dish that you just need to pick it up with your fingers and pop it into the mouth to get that explosion of flavours.

Falafel Salad 4/5

Same same but still different is the Falafel Salad ($20). Cooked and chopped vegetables are added to the chickpea blend for a fluffier texture to go along with the butter lettuce dressed in fruity sumac dressing. It is further served with mint, pomegranate, dill, tomato and onion slices.

Housemade Hashbrown 4.5/5

The Housemade Hashbrown ($14) topped with sour cream, and fresh za'atar (wild thyme in Middle East) is probably the best hashbrown I ever have eaten. It uses Russet potatoes that have been steamed, grated and seasoned with cornflour and salt. It is then baked at low temperature at 150 degrees Celsius for an hour, giving it a soft interior complemented by the crispy exterior.

Cuttlefish Shawarma 4.2/5

Green Harissa Prawns 4/5

From the seafood section of the menu, we tried the Cuttlefish Shawarma ($25) and Green Harissa Prawns ($38). The cuttlefish is grilled over the mangal grill, suspended naked over the flame for even heating. It is dressed in a delicious special dressing of chicken fat, lime and soya sauce. As for the Green Harissa Prawns, I find it similar to Thai green curry with huge crunchy prawn.

Charcoal-Grilled Duck "Shish Taouk" 4.5/5

For the meats, we have the Charcoal-Grilled Duck "Shish Taouk" ($30) and the Steak of The Day. I love the Charcoal-Grilled Duck "Shish Taouk" which has been marinated in yoghurt, onion juice and spices for a minimum of two days and cooked on charcoal grill with olive oil and lemon. The duck breast cubes are tender, juicy, flavoursome and in a way addictive. I can't stop going back for me.

Steak of the Day 4.2/5

The Steak of The Day is the Australian Black Angus Rump Cap seasoned with salt and grilled over woodfire to medium-rare. It is a prized cut commonly used in South America, especially in Brazil but not in Singapore. Being not a lover for A5 wagyu, I prefer my beef to have that textural bite. Hence the beautifully cooked rump cap is the right cut for me for that satisfying bite.

Malabi 4/5

Moving to dessert, we started off with the Malabi ($16). Underneath the pile of passionate granita is a silky smooth avocado pudding. In fact, this is their third version, garnished with Thai basil leaves and meringue pieces for an Asian feel to it.

Baklava Cheesecake 4/5

The Baklava Cheesecake ($22) is soft and fluffy. It has all the original elements of baklava retained in a cheesecake form,

Date Pudding 5/5

You definitely have to leave some space for the Artichoke's Date Pudding ($16). The plate comes with a date pudding drenched in a pool of smoked mil. It is finished off with coffee jelly, cashew praline, cashew nut brittle, cracked sea salt and cocoa powder. Though messy looking, this is the best date pudding I have eaten. Definitely a mush order here.

Chicken Urfa Kebab 4.2/5

Besides checking out the new dinner menu, we also tried some items from the weekend brunch. One of their popular weekend brunch items is the Chicken Urfa Kebab ($28). The minced chicken thigh is grilled to a delightful tender texture, packed with beautiful aromatics. The cabbage salad tossed in tahini and amba, orange, mint and a dollop of garlic sauce brighten up the whole enjoyment.

Crispy Lamb Floss 3/5

The Crispy Lamb Floss ($28) comes topped with a sunny side-up and hummus on the side. Using lamb shoulder, it is braised, shredded and cooked to crispy. The hummus has also been thinned down.

Cauliflower Kushari 3/5

The Cauliflower Kishari ($24) consists of deep-fried cauliflower, rocket leaves, onions, lentils, mint, puffed corn and fragrant basmati rice. It is then tossed in shallot oil, and seasoned with salt and amba. For brunch, it even comes with a marinated Japanese ramen egg.

I have always known Artichoke as a brunch place, and it never occurred to me that it is a Middle Eastern restaurant, serving delicious but yet not so authentic Middle Eastern cuisine. After nine years and it is still around, it speaks a lot of their food, isn't it?

Note: This is an invited tasting.


Artichoke
161 Middle Road
Singapore 188978
Tel: +65 63366949
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Website
Nearest MRT: Bugis (DT Line, EW Line), Bencoolen (DT Line, EW Line)

Opening Hours:
Tue-Sun:
Hang Time: 4pm - 6pm
Dinner: 6pm - 945pm
Sat-Sun:
Brunch 1130am - 245pm
(Closed on Mon)

Direction: 
1) Alight at Bencoolen MRT station. Take Exit E. Walk down Waterloo Street. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Bugis MRT station. Take Exit C. Walk to junction of Victoria Street and Middle Road. Turn right onto Middle Road.  Walk to junction of Middle Road and Waterloo Street. Cross the road. Walk to destination. Journey time about 8 minutes. [Map]

Indian Express @ Race Course Road - Home-style Northern Indian Cuisine Along With Indian-Chinese Favourites

Northern Indian cuisine is prevalent in our island but Indian-Chinese dishes are definitely less so. Here at Indian Express, take the chance to explore their characters that are unfamiliar to us, while tucking into your favourite Northern Indian dishes. Nestled in one of the shophouses on Racecourse Road, Indian Express has recently renovated and reopened with a fresh look. You may not have known, this casual dining concept is established by the same management behind The Song of India, currently helmed by executive chef Umed Singh, alumnus of The Song of India and protégé of Michelin-starred chef Manjunath Mural.

Tandoori Mix Grill Platter 3.8/5

As a starter or even a simple meal for two, the signature Punjabi-style Tandoori Mix Grill Platter ($19) that comes in a sizzling plate of lamb chop, fish, chicken tikka and kebab that have been grilled in the Tandoor, will have you deeply satisfied. I love the fish which was well marinated with spices and yogurt, and that layer of marination also kept it moist and tender during the grilling process.

Kashmiri Lamb Rack Wazwan 4.2/5

Each platter comes with a lamb chop as well and we had the chance to view them in full glory in the Kashmiri Lamb Rack Wazwan ($14) that made a rather dramatic entrance with the lamb racks smoking in its own juice and marination. It is something that you would not want to share, for all you want is to slowly lift the tender meat off its bone and savour it slowly.

Grilled Vegetarian Platter 3/5

The Grilled Vegetarian Platter ($14) was wholesome with Seekh Kebab, Paneer Tikka and Cauliflower. The Paneer Tikka could be a lot more pleasing if the bell pepper was more cooked down to release its fruity and smokey flavour.

Papdi Chaat 2.8/5

Pani Poori 3/5

One of my favourite small bites are Papdi Chaat and Pani Poori. What we had $7 each were decent but I would like them to be more tangy with yogurt and chutney.

Chilli Chicken 3/5

Indian Express also offers a comprehensive menu of Indian-Chinese dishes. Indian-Chinese cuisine has its roots back in Kolkata in the 1700s, the period when the Chinese migrated there and settled in. They adapted their own recipes with well-loved Indian spices and ingredients and that boost of flavours into dishes which please the local palate became a hit across India 90 years ago. We only managed to try one, Chili Chicken ($14). The flavours were quite homely actually, reminiscent of my mum's black soy stir-fried chicken but laced with chilli.

Butter Chicken 4/5

After all the dishes, we were ready for a lineup of well-loved Northern Indian classics. Among all, the highlight for me was the Butter Chicken ($14). The chicken was being barbecued beforehand, hence it exuded a strong hint of smokiness as I bite into it. Cooked in tomato sauce, the curry was bright with a well rounded tangy sweetness. That mingled perfectly with the smoky flavour of the meat.

Prawn Masaledar 4/5

Prawn Masaledar ($18) is slightly similar to butter chicken which has a tomato based curry but given a dose coconut milk. Again, I like that level of piquancy in the curry, though it was mellower.

Lamb Shank 3.8/5

Muglai Fish Curry 3/5

You can look forward to a good quality Lamb Shank ($16) which comes from one of the finest meat suppliers in Singapore. You may find the Muglai Fish Curry ($12) interesting, which probably reminds you of Thai Green Curry but I prefer a curry that is more robust.

Palak Paneer 4/5

Their Palak Paneer ($10) is also one of the better ones that I have tried. It has a pureed consistency, unlike those creamier ones with cottage cheese cubes swimming inside. Blend with minced garlic, there is an additional layer of flavour built into it that makes it far more delectable than the rest.

Bhindi Masala 3.8/5

Bhindi Masala ($9) is ladyfingers, an ingredient that you either love or hate. It's tricky to cook it well to a right doneness while keeping it green and crunchy. If you like it with samba belacan, this will not disappoint.

Royal Chicken Dum Biryani 3/5

To go with all the curries and dishes, you can go for their Royal Chicken Dum Biryani ($12) but I would suggest skipping that for their moriesh Assorted Naan (Plain Naan $2.50 / Whole wheat $3 / Garlic Naan $3 / Butter Naan $3). Nothing is more engaging than sopping them with curries and savouring them with hands!

Carrot Halwa 3.5/5

For dessert, we had a traditional winter time Carrot Halwa ($4.50) pudding that originated from North India. In North India, the seasonal carrot has a lot more water content but they managed to create the same using ghee, milk and sugar.

When there are so many restaurants in Little India that leave you clueless of where to dine in, simply head down to Indian Express for an authentic experience.

Words and photos by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food. Note: This is an invited tasting.


Indian Express
38 Race Course Road
Singapore 218555
Tel: +65 63417429
Facebook
Website
Nearest MRT: Little India (DT Line, NE Line)

Opening Hours
Daily: 12pm - 11pm

Direction:
1) Alight at Little India MRT station.Take Exit E. Walk to destination. Journey time about 3 minutes. [Map]

Rang Mahal @ Pan Pacific Singapore - Reinvents Indian Cuisine With New Menu That Showcases First-of-its-kind Indian Dishes

The award winning fine dining Indian Restaurant, Rang Mahal at Pan Pacific Singapore has launched a brand new menu, reinventing Indian cuisine with a modern spin on Indian classics. The new menu is put together by their new award-winning Chef Milind Sovani, who has returned to Singapore after leaving his previous role in an award winning Indian restaurant in Singapore to explore the various regions of India for the past five years.

Amuse Bouche 4/5

I really got a glimpse into Rang Mahal's interpretation of modern Indian cuisine from the Amuse Bouche. I never knew Indian cuisine has reached a stage of such refinement. The little red roes are actually chutney caviar while the foam is made from yogurt.

Tomato Saar, Mulethi Herb Foam 4/5

We started with the Tomato Saar, Mulethi Herb Foam ($20). The type of tomato soup I knew is thick and creamy but the version here is light and airy. The tomato soup is poured over a dollop of mulethi (liquorice root) foam which boasts antioxidants as well as medicinal properties that help to cure sort throat, cold, cough etc. 

Bombay Pani Poori 4.5/5

A delightful and fun dish is the Bombay Pani Poori ($25) which consists of crispy semolina puffs served with stuffing (moong bean sprouts, onions, chillies) and spiced water (blend of chutneys, spices and herbs). Diners can have fun stuffing the moong bean sprouts into the poori and then pour the spiced water into it. Have it in one bite to get an explosion of flavours.

Roomali Masala Papad 3.8/5

The Roomali Masala Papad is probably the biggest papad that I have seen, as big as a whole wok. This is the part when you need to get your hands dirty, tearing the gigantic papadum apart which has been topped with lentil crispies, onion, tomato, chilli, sev and special spice blend. While I enjoyed the crispiness of the papad, I felt that the onion flavour comes across a bit too strong.

Tandoori Duet of White & Green Asparagus 3.5/5

A vegetarian dish on the menu is the Tandoori Duet of White & Green Asparagus ($35). The white and green asparagus are lightly grilled in tandoor. This is paired excellently with the red beetroot sauce, yellow mustard sauce and green mint sauce.

Subz Moilee 4.2/5

Another vegetarian dish is the Subz Moilee ($36), a southern India dish that features an assortment of vegetables in a rich, creamy, Kerala-style coconut curry. This goes very well with a plate of white fragrant rice.

Butter Chicken Bao 4/5

I thought the Butter Chicken Bao ($42) is rather innovative. Adopting the dim sum form and using the Chinese bun, this has transformed into another way of appreciation the classic butter chicken. It brought a change as well as the stereotype perspective of Indian cuisine.

Tandoori Fondue - An Ensemble of Kebabs 4.2/5

While the butter chicken bao is influenced by Chinese cuisine, the Tandoori Fondue - An Ensemble of Kebabs ($58) takes a Western approach in a fun way. The chicken kebabs are marinated with holy basil, kasuri fenugreek, cashew cheese and Punjabi chicken tikka and presented in a fondue style for some dipping fun.

Dhuwandaar Lamb Chops 4.2/5

One of my favourite dishes of the night is the Dhuwandaar Lamb Chops ($42). I enjoyed the beautiful aroma of the special spice blend along with caramelised pineapple and ginger garlic marinade that is rubbed onto the Australian lamb rack. This is further accentuated by smoking it with garam masala and applewood for a sweet overtone.

Parsi Kheema Per Eeda, Maska Bao 4.5/5

A very hearty traditional dish from Mumbai is the Parsi Kheema Per Eeda, Maska Bao ($55) that boasts a Parsi twist. It features spiced minced lamb (kheema) with soft eggs and buttered (maska) buns. The best way to enjoy this is to tear the bun apart and stuffed the kheema and eat it like a sandwich.

Gulab Jamun Flambe 3.5/5

The Gulab Jamun Flambe ($25) is served flambe style with Drambuie liquor. The gulab jamuns drenched in rose saffron nectar syrup is usually very sweet but this is toned down and balanced with generous portions of fresh fruits.

Lychee Kulfi 4.5/5

Made of natural ingredients, the Lychee Kulfi ($20), a traditional ice cream is very refreshing with surprises of fresh lychees within.

After dining at Rang Mahal, it definitely opens my eyes how Indian cuisine has evolved and given a modern touch to traditional homecooked, street and gourmet classics dishes.

Note: This is an invited tasting.


Rang Mahal
Pan Pacific Singapore
Level 3
7 Raffles Boulevard
Singapore 039595
Tel: +65 63331788
Facebook
Website
Nearest MRT: Esplanade (CC Line), Promenade (CC Line, DT Line)

Opening Hours:
Daily: 12pm - 230pm, 630pm - 1030pm

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