Gills & Shells @ Hotel Boss - Hidden Find Behind The Hotel

Hotel Boss is a new hotel that has recently opened in Lavender, Singapore. I have been to some of the food establishments in the vicinity such as Founder Bak Kut Teh but I did not know that behind the hotel, along the canal, there are also a few food establishments which is not visible from the main street.

Beergarita 3.5/5

If you are looking for somewhere to chill, Gills & Shells has a bar offering a good selections of cocktails and mocktails. For my pre-dinner dinrk, I opted for the Beergarita ($22.90) that consists of Corona, Tequila, Triple Sec and Lime Juice. A light drink to kick start the dinner.

Spicy Buffalo Frog Legs 4/5

We were quite taken back when the Spicy Buffalo Frog Legs ($16.90) was served. The size of the frog legs were huge, fat and juicy. I enjoyed the re-interpretation of the buffalo wings, replacing it with the frog legs. A good change from the usual.

Half Dozen Freshly Shucked Oysters 4/5

Depend on the season and supply, Gills & Shells offers fresh shucked oysters from varies countries. The Freshly Shucked Oysters ($22.90 half dozen) is served with homemade marmalade and French red wine vinegar sauce.

Clams and Mussel 4/5

Another shellfish dish on the menu is the Clams and Mussels ($15.90). The shellfishes are cooked in a spicy white wine clear broth with herbs, garlic, onions & chilli. It is best to enjoy the broth by dunking the focaccia toast into it to soak up the beautiful flavour.

Lobster Roll 3.8/5

I was craving for a glass of beer when I had the Lobster Roll ($24.90) tossed in the delectable Chef's specialty sauce. Sandwiched in between the bun is chunky pieces of succulent lobster meat. The dish also comes with a choice of rice (pilaf), fries or mashed potatoes.

Truffle Infused Cod 4.5/5

The dish that stole my heart at Gills & Shells is the Truffle Infused Cod ($24.90). The highlight of the dish was not the truffle but the chye poh topping. The Asian influenced pairing of chye poh with cod fish works excellently, complementing each other. In fact, the truffle was not necessary to me. I would rather let the chye poh be the star. It comes with a choice of rice (pilaf), fries or mashed potatoes.

Salted Egg Pasta with Tiger Prawns 4.2/5

Hae Bee Hiam Pasta with Soft Shell Crab 4/5

The Salted Egg Pasta with Tiger Prawns ($18.90) and Hae Bee Hiam Pasta with Soft Shell Crab ($18.90) is two new additions to the menu. The salted egg pasta is slightly different from the norm. On top of the salted egg sauce, there is a peppery kick to it. It felt like having aglio olio pasta with black pepper salted egg sauce. A different execution of the salted egg yolk sauce which delighted my palate. The Hae Bee Hiam Pasta with Soft Shell Crab is the other Asian influenced dish on the menu. The dried shrimp chilli tossed together with the pasta provided that extra lift in flavour.

To be frank, I did not have much high expectation of the food until I tried them. I was pleasantly surprised that the kitchen did a good job. My most memorable dishes are the spicy buffalo frog legs, cod fish and pastas.

Note: This is an invited tasting.


Gills & Shells
Hotel Boss
500 Jalan Sultan
#01-19
Singapore
Tel: +65 64932238
Facebook
Website
Nearest MRT: Lavender (EW Line)

Opening Hours:
Daily: 3pm - 1am

Direction:
1) Alight at Lavender MRT station. Take Exit B. Continue walking down Kallang Road towards Victoria Road. Walk to destination. Journey time about 5 minutes. [Map]

Froth @ The Ascott Raffles Place - Froth Has Moved to Its New Home

Froth, originally nestled in Big Hotel, has moved to a new home - The Ascott Raffles Place. From a café bistro setting to a 140-seater restaurant, it is indeed quite a major shift. Taking on such a elegant space, the menu also received a face lift with new culinary creation from Chef Derrick Ow, the soul of Froth.

Duck Kut Teh 3/5

Duck Kut Teh ($10.90) as a concept, seems to fare better than the actual taste. It felt pretty nourishing after drinking it, afterall it has been cooked for 12 hours. The 'duck taste', however, was stronger than desired, but was soothed out slightly by the tanginess from the pickled radish punctuating the broth.

Hot & Cold Foie Gras 4/5

The experience of eating Chef Derrick's Hot & Cold Foie Gras ($23.90) was quite unforgettable, and the magic lies in the chilled foie gras pate that stood tall on a bed of buttery biscuits crumbs. Sliced it open and out oozed kiwi lava. The heap of crunchy celery and Granny Smith slaw crowning it added on a refreshing touch and stimulating contrasting texture to the smooth, creamy foie gras.

These are the brainchildren of Chef Derrick Ow, who currently helms Froth. With a penchant for using unconventional culinary techniques, the chef playfully imbues western classics with a local flair.

Lobster Jelly 4/5

Chilled lobster chunks embedded in tomato jelly made from scratch, the Lobster Jelly ($22.90) was aesthetically pleasing to both the eyes and palate. All the various, exquisite components of the dish - edible flowers, cresses and ginger powder, lent botanical flavours to the dish.

Doritos Crust Winglets 3/5

Doritos Crust Winglets ($16.90) has gained its fair share of popular back at Big Hotel. It was extremely tender with a crusty exterior, thanks to the spicy Dorito chips crust, and not to forget that it's boneless. Somehow, I feel it didn't quite fit into menu here, as it is more of a bar-food to me.

Squid Ink Lobster Roll 2.5/5

What we had were certainly more than just your café sandwiches. Their Squid Ink Lobster Roll ($25.90) was far from what I had in mind - buttery brioche with chunky lobster roll that is finger licking good. I feel the twist to this classic crowd-pleaser seems to have taken it too far off, and the essence of the dish is lost. I could barely taste anything apart from the squid ink mentaiko, which was quite one dimensional saltish. The salad with pickled ginger, on the other hand, was extremely appetising, and it was such a pity to see it turn soggy under the weight of the roll.

Five Spice Wagyu Patty Burger 4/5

Five Spice Wagyu Patty Burger ($34.90) is a fine example of a successful execution of a good concept. The patty is wrapped in crispy beancurd skin and then deep fried,attaining a taste almost exactly like a traditional ngoh hiang, but overflowing with fatty, sweet juice. You can see Chef's attention to details - not just from the very distinct five spice flavour, but the presence of the crunchy water chestnut bits. I thought what would ideally round it off would be a mustardy sweet sauce, which to me is an important element in any burger. For this price point, I was also expecting more from the lacklustre fries.

Seafood Tom Yum Risotto 3.8/5

Seafood Tom Yum Risotto ($29.90) was no doubt one of the most gorgeous looking risotto dish that I have come across. The creamy risotto was a good match with its chunky ingredients - the firm tiger prawns, chewy squid and tender clams. The risotto was infused with distinct tom yam flavour, highlighted by occasional bites into the chopped basil leaves. The tanginess seemingly coming from dashes of lime juice was uplifting, but the overall pleasure of eating it was brought down a little by the overdose of salt.

Ponzu Soya Cod 4.5/5

Ponzu Soya Cod ($35.90) was the star of the evening, when each of us could easily wipe clean a plate on our own. The cod fillet was cooked using the sous vide technique, and had its skin charred to achieve a crispy crackling. The meat was amazingly tender, and I wish it didn't melt in my mouth so easily so that I could slowly savour its goodness. Even the unassuming bok choy was delicious with a wok taste.

French Toast Waffles 2.8/5

It was at Big Hotel when Froth became famous with their Taro waffles. For dessert, we have French Toast Waffles ($16.90) instead, with Toasted Marshmellows ice cream ($4.90). It came to us smelling like sizzling French Toast! I love the banana pisang, for that natural, comforting sweetness which oozed from the thin crispy crust upon every bite. The corners of the waffles, after being coated and fried in their French toast batter, was even crisper with a much fuller mouth feel than a regular waffle. The gourmet ice cream is a must have, as it brought everything together. However, for such stodgy waffles, the ratio of its accompaniments didn't seem right. The portion of ice cream and bananas were only enough to serve perhaps 2 waffles, at most.

Overall, some hits and misses. That aside, I couldn't quite put my finger on Froth's identity. Is it supposed to be a casual, café bistro dining like back at Big Hotel, or a more upscale one, like the predecessor of this place, The Royal Mail? Perhaps, there is a need to fine tune the menu slightly, for it to sit comfortably in its new home.

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.


Froth 
The Ascott Raffles Place Singapore
2 Finlayson Green
Singapore 049247
Tel:+65 65093589
Facebook
Website
Nearest MRT: Raffles Place (EW Line, NS Line)

Opening Hours:
Daily: 1130am - 10pm

Direction:
1) Alight at Raffles Place MRT station. Take Exit I. Walk to destination. Journey time about 3 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
Facebook
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]

Pince & Pints @ Duxton Road

If you are crazy about Lobster Roll, I’m quite sure you ain’t new to Pince & Pints Restaurant and Bar at Duxton. There are only that many lobster bars in Singapore, and I assume that not many have the courage to open a restaurant selling just one item – Lobster.

To dine at Pince & Pints can’t get any simpler. There are only 3 items on the menu – Live Whole Lobster Steamed Or Grilled, The Lobster Roll Or The Chilli Lobster, all priced at $58++. That saves each of us a lot of time trying to decide what to have, which is what they need when they are often met with long queues ever since they opened in July 2014. With undwindling demand, they have decided to expand upwards adding on 30 seats on the second level to their current 46-seater space.

Lobster Roll 4.2/5

150g worth of live lobster meat atop a split-top butter toasted bun, so this is the legendary Lobster Roll which people have been queuing for. Following the traditional way of serving, it is also served cold. Despite that, the sides toasted bun remained crispy. The chunky lobster meat seemed to be bouncing alive again in my mouth, really.

Truffle Lobster Roll 4.5/5

If this original version is not luxurious enough for you, you may want to try its variation - The Truffle Lobster Roll. The lobster is first blanched for 3 to 4 mins before taking an ice bath. Before serving, the lobster is then taken out of the ice bath and then seared in butter and house made truffle sauce. The smell of truffle perfumed the air as it was being placed in front of me. Served warm, I feel the heat has allowed the truffles to emit its earthy aroma even more, and flavoured the lobster roll even more intensely. Together with the warm toasted buns, I feel this truffle version has much more depth of flavours and taste compared to that of the traditional. The experience is completed when you dipped the crispy fries into their house made truffle sauce. Although it comes with a premium of $10 more, if you are always searching for good lobster rolls around the globe, you might not want to give it a miss.

Steamed Lobster 4/5

Between the Steamed or Grilled Live Whole Lobster, I would recommend the Steamed version. With the moisture and sweetness sealed, you will know that what you are getting is the real deal.

I have been wondering about the hype behind Lobster Roll for quite a while, and have been thinking can’t I just exchange the meat with other crustaceans? After this Lobster Roll experience, I realise I can’t, or at least not more now, since this is afterall my first experience. Not the taste, the texture. Bear in mind that due to the availability of the truffles, the truffle Lobster Roll is seasonal, and it will only be launched on 14 September, and till January next year. There is actually another item to be launched in October - Lobster Noodles served in superior broth. However, if you want to try it, you will have to cross the borders to Kualar Lumpur, and make your way to Jalan Telawi 5, Bangsar Baru. Not before 9th October though.

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.


Pince & Pints
32-33 Duxton Road
Singapore 089496
Tel: +65 62257558
Facebook
Website
Nearest MRT: Tanjong Pagar (EW Line), Outram (EW Line, NE Line)

Opening Hours:
Mon-Fri: 5pm - 11pm
Sat: 12pm - 11pm
(Closed on Sun)

Direction:
1) Alight at Tanjong Pagar MRT station. Take Exit A. Walk to Orchid Hotel. Cross Tanjong Pagar Road and walk to Craig Road. Walk along Craig Road and turn right onto Duxton Road. Walk along Duxton Road to destination. Journey time about 15 minutes. [Map]

2) Alight at Outram MRT station. Take Exit H. Walk straight along New Bridge Road to Kreta Ayer Road. Turn right onto Kreta Ayer Road and walk to the end. Cross the road and turn left onto Neil Road. From Neil Road walk to Duxton Road. Walk to destination. Journey time about 20  minutes.  [Map]