Tonkatsu Ma Maison @ Jewel Changi Airport - The Gold Standard For Tonkatsu

The opening of Jewel Changi Airport welcomes a number of new restaurants at the airport. One of these new restaurants is Tonkatsu Ma Maison, located on level two of Jewel Changi Airport. Known for its breaded, deep-fried pork cutlet, this is my go-to place whenever I am craving for some tonkatsu. On top of that, I can eat to my fill with the free flow serving of cabbage, rice and tonjiru

Rosu Katsu Set 4.2/5

My usual order is the classic Rosu Katsu Set ($20.80++ for 120g / $22.80++ for 160g). The deep-fried pork loin set consists of tender pork cutlet with cabbage, rice, tonjiru and pickles. Depends on your appetite, the rice comes in three sizes; small (150g), medium (200g) and large (300g). You also have the option of plain steamed rice or the healthier multigrain rice. Besides the rosu katsu, there is also the hire-katsu, the leaner pork fillet. I prefer the rosu for its fattier and juicier cut.

Mameton Set 4.2/5

If you find that everything in the menu looks good and can't decide what to order? I would recommend the Mameton Set ($25.80++). It consists of deep-fried pork loin, pork fillet and prawn. You can try each of everything. The set comes with cabbage, rice, tonjiru and pickles.

Cheese Mille-feuille Katsu Set 4.5/5

There is always a reason to re-visit with its seasonal items. Currently, the seasonal item is the Mille-feuille Katsu Fair. There are 3 items - Mille-feuille Katsu Set ($25.80++), Umeshiso Mille-feuille Katsu Set ($26.80++) and Cheese Mille-feuille Katsu Set ($26.80++).

I decided to try the Cheese Mille-feuille Katsu Set, which comes with layers of sliced pork cutlet with a cheesy core, encased in crispy breadcrumb batter. This is my new love now. The texture from the layered pork slices is even more tender than the rosu, complemented by the molten cheese. I really hope they can keep this permanently on the menu.

Tonkatsu Ma Maison has never disappointed me, and it has always maintained its quality and standard. The tonkatsu is thickly cut around 2-3cm with crispy breadcrumb batter that is delightful but not greasy. It definitely sets the "gold' standard for a good tonkatsu!

Note: This is an invited tasting.


Tonkatsu Ma Maison
Jewel Changi Airport
78 Airport Boulevard
#02-211
Singapore 819666
Tel: +65 62429322
Facebook
Website
Nearest MRT: Changi Airport (EW Line)

Opening Hours:
Daily: 11am - 10pm

Direction:
Alight at Changi Airport MRT station. Take Exit A or B. Walk to the link bridge to Jewel. Walk to destination. Journey time about 5 minutes. [Map]

La Dame de Pic @ Raffles Hotel Singapore - Acclaimed Chef Anne-Sophie Pic Asia Debut

With Raffles Hotel Singapore reopening after its restoration work, the hotel welcomes La Dame De Pic by Anne-Sophie Pic, one of the world's top female chefs with a total of seven Michelin stars under her belt. This is also her debut into Asia. Having followed Chef Table and Final Table on Netflix, I am really looking forward to dinner at the beautiful restaurant and the cuisine by world-renowned chef.

Before starting on our dinner, we are treated to not one but three surprises. The first surprise is the Olive-green Chocolate Truffle infused with yuzu and coffee that comes with an explosion of flavours. Second is Honeycomb with Mushroom and Lemon Jelly, that has a sharp citrusy finishing on top of the crispy texture. Last but not least, Rice Crispy topped with Yogurt Milk and Amadai, and Marshmellow coated with Peanut which tastes like our local muah chee.

Complimentary Sourdough and Matcha Bread with Star Anise Butter are served before we even start our dinner.

Amuse Bouche 4/5

Our Amuse Bouche is Italian green pea, green pea puree, green pea broth and herb of grace. An interesting ingredient used in the amuse bouche is the herb of grace or more commonly known as "stink grass", a local herb which Chef Pic discovered while exploring Chinatown. It is not stinky at all but gives it a refreshing flavour that is hard to describe, kind of tangy-sweet profile.
                                          

Berlingots 4.5/5

I was so excited when Chef Pic's iconic dish the Berlingots was served. Though the dish has been given a slight tweak to incorporate the local elements, the presentation is still the same as per what I have seen on Netflix. The matcha pasta comes in a pyramid shape, filled with French cheese fondue. It is paired with green zebra tomato, fresh verbena and herbs of grace consomme. It may be a pasta dish, but it is packed with vibrant flavours that are kind of new for my palate.

Wild Turbot 4.2/5

Another interesting pairing on the menu is the Wild Turbot with Granny Smith Apple broth. It also comes with textures of zucchini. I have grown to like turbot for its firm texture and mildly sweet flavour. What enlivens the dish is the granny smith apple broth that gives it a vibrant finishing, complementing the freshness of the white meat.

Saga Wagyu Beef 4.5/5

Unlike the earlier dishes where there are a lot of vibrant flavours at play, the Saga Wagyu Beef is cooked beautifully to pink over coals. Nothing fancy, just allowing the beautiful meat to speak for itself, dressed in beef jus. It is paired with smoked beetroot rose and lovage completing the lovely dish.

Cheese Course 4/5

I was expecting a pre-dessert but not a cheese course before that. The Brie de Meaux Cheese with Vanilla is like having a bowl of cheese soup with a thin cracker film on top.

Pre-dessert 4/5

The Pre-dessert comes in the form of a lime foam with fresh cherry and olive ice cream in it. I would recommend having a bit of everything to get the balance from the different components in it.

White Mille-feuille 4.8/5

Another signature dish on Chef Pic's menu is the White Mille-feuille. The dessert is encased in a light ginger flower cream. Cutting it open reveals layers of crispiness with confit grapefruit and litsea cubeba emulsion. On the sides that look like cloud are ginger bourbon and berry foam.

The dining experience didn't stop at dessert. Even the Petite Four is so exquisite with an interesting play of flavours. On the first plate we have Calamansi and Curry, and Peach and Basil. On the second plate, the flavours are more intense and richer. We have the Jasmine and Caramel Tartlet with Walnut Shaving, and Black Current Chocolate.

The 3-Course Lunch Menu at La Dame De Pic is $128 per pax with an additional $58 for wine pairing. For dinner, there are 3 menus. 5-Course Exploration Menu at $198 per pax with additional $98 for wine pairing, 6-Course Experience Menu at $218 per pax with an additional $118 wine and sake pairing, and 7-Course Elegance Menu at $328 per pad with an additional $158 wine and sake pairing.

Note: This is an invited tasting.


La Dame de Pic
Raffles Hotel Singapore
1 Beach Road
Singapore 189673
Tel: +65 63371886
Facebook
Website
Nearest MRT: City Hall (EW Line, NS Line), Esplanade (CC Line)

Opening Hours:

Lunch (Fri-Sun): 12pm - 145pm

Dinner (Wed-Sat): 630pm - 845pm
(Closed on Mon and Tue)

Direction:
1) Alight at Esplanade MRT station. Take Exit F. Walk to the junction of Beach Road and Bras Basah Road. Cross the road. Walk to destination. Journey time is about 3 minutes. [Map]

2) Alight at City Hall MRT station. Take Exit A. Walk to Junction of North Bridge Road and Bras Basah Road. Cross the road. Walk to destination. Journey time about 5 minutes. [Map]

Lewin Terrace @ Fort Canning - Brings Back Indulgent Oh! Matcha Season Of Ichigo New Afternoon Delight Dessert Buffet

Highly raved for its exquisite dessert series, Lewin Terrace at Fort Canning has launched their matcha, as well as Ichigo (strawberry) dessert buffet previously on separate occasions. This time, you can have the both worlds as they return with a fresh new theme - The Oh! Matcha Season of Ichigo Afternoon Delight Dessert Buffet.

Available from 9 January to 29 March 2019, Lewin Terrace has teamed up with stylist Med Kärlek Inc to present a dazzling array of delectable desserts which features a combination of the best of Japan's staples with Uji Match and Chitose Ichigo.

Diners can anticipate a range of Japanese sweet treats made from home-grown brand Matchaya's Matcha powders such as the Uji Matcha Pudding, Baked Matcha Cheesecake, Uji Matcha Madeleine, Sencha Jelly with Matcha syrup. Made using premium grade Japanese Matcha leaves from Uji - they have a distinct, full-bodied bittersweet flavour which is great for matcha lovers. Now, you don't to fly all the way to Japan to enjoy these goodness.

Try the Baked Matcha Cheesecake which sports a soft matcha cake centre and a crumbly buttery crust. It scores both on flavour and aroma with just the right amount of matcha added to it.

The Uji Matcha Madeleine has a denser texture with a nice matcha aroma to the sugary pieces. The spread does not end here, but also include the Mixed Berries Tart, Mixed Berries Mille Feuille, Ichigo Chiffon, Ichigo Tiramisu, Mixed Berry Jelly, and Ichigo Clafoutis.

One of the favourite french pastries - the Mixed Berries Mille Feuille features crunchy thin layers of puff pastry, crème chantilly and fresh berries giving it a good mix of textures

The Fresh Berries Tart features slices of pound cake with whipped cream and fresh berries atop to add a tinge of strawberry sweetness to the dessert.

The Ichigo Tiramisu features a combination of diced strawberries with mascarpone cheese in small shot glasses.

The Ichigo Chiffon has a soft and fluffy texture, with a light strawberry fragrance.

For those craving for something chocolatey, there are also the classic Chocolate Pound Cake and Chocolate Macaron.

Besides the scrumptious spread of pastries displayed on the dessert table, all diners are also treated to an exclusive box of hand-made treats, Ichigo Daifuku and Charcoal Matcha Roll Cake served in a special box. While the Charcoal Matcha Roll Cake sports a nice aroma with its matcha cream, I felt that the cake has a stodgier texture, lacking the fluffiness of the usual swiss roll that one would expect.

A serving of Ichigo and Matcha Ice Cream will also be served to all guests upon order. Creamy and light enough to end your meal on a pleasant note.

Apart from the indulgent ala carte dessert menu, Lewin Terrace also offers a 3-course lunch menu ($58++) which comes with an appetizer and main, as well as a 4-course menu ($88++) which comes with 2 mains of fish and meat options. The appetiser of Truffle Mushroom Soup with Onsen Egg is a consistent favourite around the table. The creaminess of the soup binds the different flavours together - the earthiness of the mushroom and truffle fragrance in a perfect combination. The truffle shavings adds a more pronounced truffle flavour to the dish, while the runny onsen eggs acts as an essential finishing touch to gel all the elements together.

The main dish is their Signature Cod Saikyoyaki, with a Japanese-style soft and tender cod fish soaked in flavourful miso broth. Lastly, round off the meal on a sweet ending with their dessert buffet.

Oh! Matcha Season of Ichigo is available Wednesday to Friday, 1pm to 3pm from 9 January to 29 March 2019 at $38++ per pax for the a la carte Dessert Buffet. The 3 Course Set Lunch including Dessert Buffet is priced at $58++ (from 12pm onwards).

Words and photos 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.


Lewin Terrace
21 Lewin Terrace
Singapore 179290
Tel: +65 63339905
Facebook
Website
Nearest MRT: City Hall (EW Line, NS Line)

Opening Hours:
Tue-Sun: 12pm - 3pm, 630pm - 1100pm
(Closed on Mon)

Direction: 
1) Alight at City Hall MRT station. Take Exit B. Take left onto North Bridge. Walk to the traffic light junction of North Bridge Road and Coleman Street. Cross the road towards Peninsula Plaza and continue walking towards the junction of Coleman Street and Hill Street. Cross the road to the central fire station. Continue on Coleman Street until Singapore Philatelic Museum. Look out for the metal gate before the museum, turn left in and take the stairs to destination. Journey time about 15 minutes. [Map]