Showing posts with label Meringue. Show all posts
Showing posts with label Meringue. Show all posts

Sunday, March 10, 2024

1864 The Bar @ Sofitel Singapore City Centre - Sofitel x Sulwhasoo Ginseng Afternoon Tea



In an exclusive partnership with renowned Korean luxury beauty brand Sulwhasoo, Sofitel Singapore City Centre has recently launched a co-branded afternoon tea experience. Available from 1 March to 26 April, this limited-time afternoon tea set incorporates the essence of the brand's signature ingredient, ginseng, into a repertoire of sweet and savoury delights. What's more, you get to walk away with a set of Sulwhasoo Anti-aging Kit.

Chinese Herbal Tea Quail Egg

We started with Chinese Herbal Tea Quail Egg, which was simply adorable and tasty. I appreciate the addition of olive oil pearls which added a unique flavour and mouthfeel to the egg.


Chilled Ginseng Egg Royale with Shredded Crab Meat was delicious with soft egg custard paired with sweet crab meat.

Chicken Collagen Broth with Coconut Noodles and Goji Berries

Chicken Collagen Broth with Coconut Noodles and Goji Berries was my absolute favourite. Served chilled, it was like a delectable savoury-sweet ginseng shot with a texture bite lent from coconut noodles.

Ginseng Crème Brûlée Sable Cookie

Among the sweets, Ginseng Crème Brûlée Sable Cookie was infused with a pronounced taste of ginseng, which harmonised well with the creme brulee. The sugar bits are reminiscent of ginseng candy. However, the uneven caramelised sugar affected the overall texture and sweetness balance.

Yuzu Ginseng Tart with Swiss Meringue

Caramel Ginger Puff

Adorned with a flower, both Yuzu Ginseng Tart with Swiss Meringue and Caramel Ginger Puff captivated us aesthetically. The Yuzu Ginseng Tart was like an elevated version of a Lemon Tart, offering a tangy blend of yuzu and ginseng, while the latter surprised with an interesting cylindrical puff pastry filled with sweet and eggy custard.

Honey Mascarpone Lemon Cake

Among the sweet pastries, Honey Mascarpone Lemon Cake stood out with its fluffy sponge cake, honey mascarpone layer, and soft chantilly cream. Each layer harmonised with the others, and the sweetness level was just right.

Chilled Hashima Ginseng Soup with Goji Berries

Chilled Hashima Ginseng Soup with Goji Berries added a nourishing and refreshing touch to the Sulwhasoo Ginseng Afternoon Tea experience.


Each Sofitel x Sulwhasoo Afternoon Tea Set also comes with two sets of Sulwhasoo Anti-aging Kits worth $222. Each kit features sample sizes of Sulwhasoo's top products: Concentrated Ginseng Renewing Cream (5ml), First Care Activating Serum (8ml), Concentrated Ginseng Renewing Serum (5ml), and Concentrated Ginseng Renewing Eye Cream (3ml).


Sofitel x Sulwhasoo Ginseng Afternoon Tea Price: $118++ for two persons. High tea hours is 2pm to 5pm daily. Make a reservation via their official website, call 6428 5000 or email

Photos and words 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.

Sofitel Singapore City Centre
Fifth Floor
9 Wallich Street
Singapore 078885
Tel: +65 6428 5000
Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:
High Tea: 2pm - 5pm

1) Alight at Tanjong Pagar MRT station. Take Exit A. Turn right on Peck Seah Street. Walk to destination. Journey time about 3 minutes. [Map]

Saturday, September 16, 2023

Racines @ Sofitel Singapore City Centre - New Menu with Focus On Sustainability Dining By Chef Isaac Henry


Sofitel Singapore City Centre has a new Director of Culinary and Beverage on board - Isaac Henry. His culinary experience spans continents, honing his skills in Michelin-starred restaurants in both Paris and Singapore. As a strong advocator of sustainable dining, it is no surprise that you might have spotted him on the host of a six-part docu-series on Channel News Asia titled 'Zero Waste Kitchen'. On the refreshed Racines's menu, other than its attention-grabbing fashion magazine-style design, new signatures are introduced that were conceptualised with the environment in mind.

Chicken & Duck Foie Gras Mousse 4.8/5

Chef Isaac would like to call the Chicken & Duck Foie Gras Mousse a marriage between Asian food and French dishes – reflecting the restaurant's signature cuisine. The chicken liver is locally sourced, aligning with our commitment to sustainability. A small portion of duck liver is blended with chicken liver, cream and egg to achieve a velvety texture. Adding sweet and tangy Chinese black wine vinegar elevates this mousse to another level brilliantly, much like how a fruit compote complements the richness and flavour of a liver pate with a delightful touch of sweet acidity. It formed a luxurious spread for the sourdough bread served on the side.

Charred Asparagus with Housemade Hollandaise 5/5

I thoroughly enjoyed the Charred Asparagus, which differentiates itself with a tantalising combination of flavours and textures brought to life by creamy housemade Hollandaise, umami Shio Kombu, and sugar-roasted Almonds ($26). The asparagus, charred on an open-fire grill, was laced with a delightful smoky nuance, adding a flavour depth to the dish. The creamy and substantial sauce lent a satisfying mouthfeel to the asparagus, with its sweetness aptly balanced by the savoury shio kombu. The almond candies provided a morish textural crunch, completing this enticing plate of asparagus.

Otak Otak 4/5

Otak Otak ($18) features a spiced Spanish Mackerel Fish cake roasted in a Banana Leaf parcel served with housemade cincalok sauce. Chef Isaac used one of his oldest recipes when craving for otak-otak abroad, and none was readily available. Using a traditional way of making otak otak, made by blending slow-cooked rempah paste for two hours, he also added fresh water chestnuts for texture. I like the lightness of this Otak Otak versus some, which are more assertive in terms of the spice content. The cincalok sauce enlivened its taste even further.

Ngoh Hiang 4/5

Ngoh Hiang features Crispy Five-Spiced Seafood Wrapped in Beancurd Skin Served with Housemade Chilli Sauce ($18). Crusted within was a juicy seafood filling made with sotong paste, prawn meat, and crabmeat. Instead of the sweet sauce, we have a punchy house-fermented chilli sauce resulting from blended spices that is left to sit for a day to ferment.

Prawn Biryani 4.5/5

Chef Isaac's Smoked Argentinian Red Prawn Biryani Served with Salted Yoghurt ($36) is a "nontraditional version", which is a cure for hangover to me. The prawns were pre-seared, effectively sealing an incredible amount of juices within the heads. You will get everything in one spoonful by layering the rice with Spiced Ghee and Cashews and masala made with prawns. Although the rice was saucier than I would have liked it to be, the presence of the well-caramelised onions and the salted yoghurt served on the side provided a great balance to the masala.

Crispy Scale Red Snapper 4.8/5

The Crispy Scale Red Snapper ($42) comprises pumpkin puree, wilted baby spinach, squid ink, and beurre blanc. Snapper is also locally sourced from a farmer who slaughters and fillets it Ikejime-style, which kills it instantly, resulting in less blood and tender flesh. It gives it a much whiter, tastier flesh. Indeed, what we had was beautiful, moist and tender with a supreme taste. What I also appreciate is how the scales were left intact and crisped with hot oil as a means to minimise wastage. As the presentation of such dishes has a typical neutral flavour profile, the accompanying wilted spinach is cooked with squid ink to add that extra savoury element to enhance the flavour profile of the fish.

Sliced Beef Hor Fun 4.2/5

Sliced Beef Hor Fun features a wok-tossed thinly sliced Argentinian Grain-fed Beef with Flat Rice Noodles and Garlic Crisp ($38). While it is tough to attain a deep wok hei flavour into the rice noodle, this is nonetheless a very decadent version with soft and tender Beef Argentinian striploin. I also enjoyed how sweet the spring onions were, which balanced the flavour of this highly flavour dish. Attention is paid to the Garlic crisps. They are coated with flour and then fried to get a long-lasting crisp. However, I preferred a broader type of flat rice noodles for a better texture.

Sautéed Clams Manila Clams 4.8/5

Sautéed Clams Manila Clams ($60) stood out with a heedy broth. Chef Isaac uses locally sourced Manila clams, which do not have many sand sediments and are sweet in flavour. Tossed in Aged Guanciale, Housemade Nduja Butter and Parsley Pistou, the broth had so much body and packed a punch of flavour. The Nduja is sourced from a Basque country (France), producing milder' nduja. Hence, the sweetness of the clams was still very much present. Parsley Pistou was sharp, accenting the broth with herbaceous nuances.

Almond & Logan 4/5

For dessert, Chef Isaac's rendition of the Almond & Logan surprised me with an aesthetically pleasing plating and an exceptionally creamy Almond jelly. The white fungus could have been more cooked through for a softer texture.

Skillet Baked Dark chocolate Cookie 4.5/5

Skillet Baked Dark chocolate Cookie Salted Hokkaido Milk Ice Cream ($23) is a comfort food that will lift your spirits. The Skillet baking creates crisp edges with a moist and gooey centre.

Textures of Meringue 3/5

Pavlova features Textures of Meringue with Passion Fruit Sorbet, Micro Basil and Strawberries ($22). I find most meringue desserts to be on the sweeter side; hence, this is my least favourite of the lot.

Photos and words 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.

Sofitel Singapore City Centre
Level 5
9 Wallich Street
Singapore 078885
Tel: +65 64285000
Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:
Daily: 7am - 1030am, 12pm - 3pm, 530pm - 10pm

1) Alight at Tanjong Pagar MRT station. Take Exit A. Turn right on Peck Seah Street. Walk to destination. Journey time about 3 minutes. [Map]

Saturday, March 19, 2022

Les Bouchons @ Rochester Park - New Hot Destination For Classic Steak Frites, French Classics & Wines In The West


Les Bouchons, well known for its classic and value-for-money steak frites and French cuisine, has opened its latest outlet in the west. The restaurant is located in a two-storey heritage black and white bungalow built in the 1940s, surrounded by the serene and lush greenery of Rochester Park.

French Heirloom Beetroot Salad 4.8/5

With the opening of its latest outlet at Rochester, it has introduced several exclusive new dishes, such as the French Heirloom Beetroot Salad ($17). These beetroots are deliciously fruity, not those earthy tasting beetroots that I have eaten. On top of that, it has a delectable crunchy texture that is very enjoyable.

Terrine de Foie Gras "Maison" 4/5

The Terrine de Foie Gras "Maison" ($26) is another exclusive dish at the new outlet. It is served with onion chutney and toast. I am not sure about the others on the table, but I find having the terrine with toast weird. I prefer pairing it with the complimentary bread.

French Ceps Soup with Truffle Oil 3.8/5

It was a rainy day when I visited Les Bouchons. Hence the French Ceps Soup with Truffle Oil ($16) is a timely entree warming the body in the cold weather. Each spoonful came with an intense mushroomy flavour, but I thought it was rather heavy on the salt. In addition, I didn't find the use of truffle oil is necessary.

Grilled Sirloin Wagyu 4.8/5

The highlight at Les Bouchons has to be their mains. Making a grand entrance with its beautiful marbling is the Grilled Sirloin Wagyu ($78) cooked perfectly to medium-rare. Just a touch of salt at the side to appreciate the flavoursome piece of meat. There is no need for any sauce to enjoy the quality Japanese Hokkaido Black Wagyu MB +6/7.


Extra Tender Angus Beef Filet 4.8/5

Next, we have the Extra Tender Angus Beef Filet ($50). It is leaner compared to the wagyu, bursting with beefy jus of its own. It is not interior to the wagyu but up to the individual's preference for their steak. Fans like me that prefer more bite in their steak would choose the Angus beef filet over the grilled sirloin wagyu.

Poulet aux 40 Gousses d'Ail 4.5/5

Besides the beef, Les Bouchons does a very good Poulet aux 40 Gousses d'Ail ($32). I was secretly happy to be served the traditional 40 garlic roasted chicken. A dish I have not eaten for a long time. I reminded the last time I had it was many years ago at a friend's gathering. The chicken flavoured by the lovely aroma of garlic and rosemary was tender and juicy. I would highly recommend wiping up the delicious sauce with the bread too.

Truffle Brie "Maison" 50g 4/5

Round up with some cheese and crackers to complete the meal and enjoy the selection of wines available at the restaurant. It has a list of approximately 100 labels, including old and new world, rare and vintage selections, with 80% from France, ensuring that there is something to imbibe at any time of the day.

Double Chocolate Lava Cake with Vanilla Ice Cream 4/5

You will not get wrong with the Double Chocolate Lava Cake with Vanilla Ice Cream ($15) for desserts. Crusty on the exterior and molten inside, the chocolatey goodness is complemented by the creaminess of the vanilla ice cream, cutting through the richness.

Ile Flottante 4.2/5

Also known as the floating island is the Ile Flottante ($13). Floating in the tall glass is a meringue in creme anglaise. It was my first time having such an interesting dessert, and I enjoyed it. It felt like having ice cream in a creamy sauce.

Creme Brulee 4.2/5

Last but not least, we have the Creme Brulee ($13) that comes with a layer of crackling caramelised sugar atop a rich custard base infused with a hint of orange zest.

Note: This is an invited tasting.

Les Bouchons Rochester
10 Rochester Park
Rochester Commons
Singapore 139221
Tel: +65 69048972
Nearest MRT: Buona Vista (CC Line, EW Line)

Opening Hours:
Tue-Thu: 12pm - 2pm, 6pm - 10pm
Fri: 12pm - 2pm, 6pm - 1030pm
Sat: 12pm - 3pm, 6pm - 1030pm
Sun: 12pm - 3pm, 5pm - 9pm

1) Alight at Buona Vista MRT station. Take Exit C. Take the sheltered walkway and walk towards Star Vista. Turn left onto Rochester Drive. Walk to junction of Rochester Drive and Vista Exchange Green. Turn right onto Vista Exchange Green. Walk to junction of Vista Exchange Green and Rochester Park. Cross the road and walk to destination. Journey time about 6 minutes. [Map]

Saturday, April 27, 2019

Porta @ Park Hotel Clarke Quay - Revamped Menu With Crave-worthy Appetisers


Porta Fine Food & Import Company at Park Hotel Clarke Quay has recently revamped its menu with a stronger focus on European and Mediterranean dishes, combining fresh produce sourced both globally and locally. With the belief that appetisers are keys to paving the way for a good meal forward, Porta’s Executive Chef Alex Phan has panned out new appetisers that offer light and refreshing flavours to whet your appetites.

Grilled Summer Vegetables with Hummus 3.8/5

The revamped menu sees more vegetarian options too. One of which is Grilled Summer Vegetables with Hummus ($14), that drawn me in with its bright and zesty flavours. The grilled vegetables provide great textures to the smooth and creamy hummus. In fact, I find this a sumptuous brunch item to be served with a couple of sourdough toasts.

Chicken and Egg 3.5/5

Chicken and Egg ($14) is an adorable appetiser that plays on the chicken or egg notion. What comes in sight first is the ajitsuke tamago, brightly tainted with Beetroot juice which sits on a nest of crunchy vegetables such as white and purple cabbage, white onions, edamame and corn. The chicken which is nowhere in sight, is embedded beneath as grilled soy-marinated chicken thigh. Again, similar to the above, this dish is packed with bright notes and textural contrasting elements that will set your jaw exercising.

Spicy Salmon Tartare 4.5/5

Chef Alex first plates the dishes in his mind in a 3-D manner which is the most evident in this Spicy Salmon Tartare ($16), featuring a mixture of diced salmon and crystal pear marinated in sugar cane vinegar. Chef Alex's previous tuna tartare didn't quite impress but this piquant and spicy dish is crave-worthy. The dollops of sriracha mayonnaise mellowed its acidity, and the sprinkles of white sesame snow imparted savoury notes, giving it a more rounded flavour. But this dish wouldn't be completed without the crispy crackers of deep-fried rice paper sandwiched with nori, which left a lingering aroma in my mouth at each bite.

Confit Lamb Pastilla 4/5

If you already have a tipple in your hand, Confit Lamb Pastilla ($14) would be perfect to start your meal with. Wrapped in Feuilles de Brick, the morsels of Australian lamb shank was rich in its own flavours and spices but not too gamey. A small but laborious dish - the Australian lamb shank is marinated in salt and pepper then sous vide for 12 hours before being deboned and shredded, then marinated in porcini powder, onions, garlic, and cumin. As the meat's natural gelatin cools down in the fridge, it solidifies and binds the meat together before it is wrapped in the pastry. A rather long process but the result is all worth it.

Duck Ragout 3/5

I notice that Chef Alex tends to sous vide his items, while some work, like the Confit Lam Pastilla but some don't, such as the new version of Duck Ragout ($24). The original version had the Pappardelle served in minced duck meat but the flavours of the duck didn't quite stand out. Hence we have this shredded duck meat version, served with parmesan sauce and herbs. Before being shredded, the duck leg is first brined with salt, sugar and spices then sous vide for 12 hours with olive oil. While half expecting a sauce rich with duck fats and flavours, the pieces of shredded meat were rather dry and bland. The tomato based sauce was enjoyable though.

Roast Chicken Leg 4/5

Roast Chicken Leg ($24) with red wine sauce is a French confit inspired dish, cooked using similar method that involves sous vide cooked in olive oil for 12 hours, then shallow-fried to attain a crisp exterior akin to a duck confit. Thankfully, the sous vide method works, resulting in a succulent and juicy chicken leg with a decadent crisp skin. Yes, the best part is that remaining fats underneath the golden brown skin! I love the Lyonnaise potatoes that were soft and fluffy with a crisp exterior too.

Pork Belly 2.5/5

The 12 hours Sous vide cook method didn't manage to break down the stubborn fats of the Pork Belly ($26), which would otherwise be a crowd pleasing dish. But even so, personally I feel a pork belly should be presented in some other ways other than just the entire slab right in my face. The sweet-savoury mash of potato with grilled pineapple purée was superb but was letdown by its main counterpart.

Barramundi 3/5

Finally, a dish not sous vide is Barramundi ($24), oven-grilled then seared for crispy skin, served with ratatouille with charred mussels. For its tender meat and the crisp skin, I could forgive the amount of salt that landed on the fish skin, perhaps accidentally. My favourite part was actually the ratatouille, which was spicy and piquant. The charred mussels didn't quite come into play in this dish.

Breakfast Burg 3/5

Porta's Brunch menu is certainly much more exciting this time round. Breakfast Burg ($18) is a vegetarian burger with roasted whole Portobello mushroom layered with sautéed baby spinach leaves, a thick slice of tomato, and a sunny-side up egg. The star could well be the sunny-side up, which had a tasty charred bottom and a runny yolk, and so yummy with the fluffy brioche buns that were as good on its own after being butter-toasted so thoroughly. The mushroom was a tad too tiny though.

French Toast 3.5/5

What makes the thick brioche French Toast ($16) less ordinary is the layer of caster sugar on top that has been blow-torched to caramelise and cool, and there you have a surface akin to creme brûlée. Topped with tart summer berries and vanilla ice cream, it is a great leap from what I had previously but a bigger scoop of ice cream and a cream tower will make it even more picture and taste perfect.

Spiced Apple Tarte Tatin 4/5

Not all desserts are meant to be shared! Such as this Spiced Apple Tarte Tatin ($14), garnished with buttery salted crumble with bacon bits. The stewed slices of Granny Smith apples were sweet and tart, and the Rum and Raisin ice cream bind the elements together in harmony.

Key Lime Meringue 2.5

Black Forest 3/5

The Key Lime Meringue ($14) was a good effort but I couldn't quite appreciate its taste. Whereas the more familiar Black Forest ($14) was more pleasing with its rich and dark chocolate lava. A simple vanilla ice cream, however, would have been more complimentary than whipped coconut cream where are meant to make the dessert less heavy. Well, I guess some classic pairings still work the best.

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.

Porta Fine Food & Import Company
Park Hotel Clarke Quay
1 Unity Street
Singapore 237983
Tel: +65 65938888
Nearest MRT: Clarke Quay (NE Line), Fort Canning (DT Line)

Opening Hours:
Daily: 11am - 1030pm

1) Alight At Fort Canning MRT station. Take Exit A. Turn left and walk to junction of River Valley Road and Clemenceau Ave. Cross the road and turn left onto Clemenceau Ave. Walk down Clemenceau Ave. Turn right onto Unity Street. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Clarke Quay MRT station. Take Exit E. Walk to bus stop at Clark Quay Station (Stop ID 04222). Take bus number 54. Alight 3 stops later. Walk to the end UE Square Shopping Mall. Journey time about 8 minutes. [Map]