Showing posts with label Mochi. Show all posts
Showing posts with label Mochi. Show all posts

Saturday, December 28, 2024

Whitegrass @ CHIJMES - Classic French Fare with a Contemporary Japanese Twist

Omi wagyu-4

Whitegrass, a Michelin-starred restaurant located in the historic CHIJMES, offers a luxurious dining experience under the guidance of Chef Takuya Yamashita. Specialising in French-Japanese cuisine, the restaurant blends the refinement and complexity of French culinary techniques with the simplicity and balance of Japanese flavours. Using only the freshest seasonal ingredients, Whitegrass delivers a sophisticated dining experience that honours the finest qualities of each ingredient they place on your plate.

"Nature has and always will be my biggest inspiration."
– Chef Takuya Yamashita

Gingerbread kombucha-2

We indulged in the Gastronomic Festive Menu ($318++ per person), which has 11 courses. For those looking to elevate their experience further, a Sommelier's pairing is available for $198++ per person. We opted for non-alcoholic drinks instead and enjoyed our festive gingerbread kombucha.

Amusebouche -5
Amuse Bouche 4.5/5

To begin with, we were served the Amuse Bouche, which consists of four indulgent bites. The first was a bite-sized Turkey Pâté paired with foie gras purée and served on a spoon. The second was a delicate little dish of Red Radish and velvety parsnip purée crowned with luxurious Kaluga caviar.

Amusebouche -4
Amuse Bouche

The third was an interesting Blue Cheese Mini Madeleine with Pineapple Jam. I am not usually a fan of blue cheese, but this was manageable and not too overpowering. The fourth was a crispy, deep-fried Lily Bulb Cake, complemented by caramelised onions and lily bulb paste and topped with shredded black truffle.

Bread with bordier butter-2
Bread with Bordier Butter

While waiting for our entrées to be served, we were treated to warm, freshly baked bread served alongside rich, smoked and salted Bordier butter. The bread was really light and fluffy, with a crisp exterior.

Octopus replacing oyster-2
Octopus 4.8/5

For our first entrée, we were offered Octopus with green apple sauce and eggplant instead because we do not take oysters. To my surprise, the octopus was crispy and perfectly flavourful, and the green apple purée offered a slightly tangy accent. Both my dining companion and I agreed that this dish exceeded expectations.

Tachiuo-3
Tachiuo 4.2/5

The next entrée featured Tachiuo, a beltfish found year-round off the coasts of Japan, served with a delicate daikon crust and topped with shredded macadamia nuts. The dish was enhanced with puréed apricots and sundried tomatoes, adding a contrasting acidity for balance.

Prawn-3
Carabinero Prawn 4.2/5

The third entrée featured a Carabinero Prawn in vibrant, cheerful colours reminiscent of a beautiful garden. The large, juicy prawn rested on a bed of cauliflower, broccoli, and tamago (egg) salad, complemented by briny bursts of flavour from Ikura.

Scallop-2
Hokkaido Scallop 4.5/5

The fourth entrée featured a plump Hokkaido Scallop, elegantly topped with rich Bafun uni and thinly sliced Japanese Kyuri (cucumber). Resting in an uni cream sauce, the dish was finished with a few drops of chilli oil. Scallops are one of my favourite seafood, and I greatly enjoyed the flavour and texture of this dish.

Pork collar-2
Mangalica Pork Collar 4.2/5

The fifth entrée brought us back to land with a hearty dish of Mangalica Pork Collar, served alongside winter cabbage and complemented by a rich Sauce Robert, made with chicken jus, white wine, and shallots. With its marbled fat, the pork was very tender and paired nicely with the savoury sauce.

Sesame bread-2
Sesame Bread

After a series of exceptional entrées, we were served another type of bread, this time Sesame Bread. It was warm and crusty, with a light, airy crumb.

Seasonal fish Amadai-3
Japanese Market Fish- Amadai 5/5

Moving on to the Poisson (fish) course, seasonal Japanese market fish is served. For the evening, we savoured the Amadai, a fish renowned for its light, mild flavour and subtle sweet undertones. The skin is crisply cooked by pouring hot oil over its scales, creating a wonderfully light crunch that is highly prized in Japanese cuisine. This technique provides a crunchy contrast to its tender, flaky flesh. I've seen videos of this technique on social media and was pleased to try it for myself. It's really good! The fish is also served with a tasty gobo sauce (burdock root), diced gobo, fennel, and maitake mushrooms.

Pigeon-2
French Pigeon 4.5/5

For the plat principal, we were offered a choice of French Pigeon or Omi Wagyu (supplement $30). Since it's not something I come across so often, I had to try the French Pigeon. France has a long-standing culinary tradition of raising pigeons specifically for cooking, which dates back to the Middle Ages. The meat was indeed very tender. In terms of flavour, it has a subtly gamey taste, certainly stronger than chicken but milder than duck. The pigeon was served with a black mirin sauce and red carrots from Japan.

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Omi Wagyu 4.8/5

For those opting for the Omi Wagyu, the A4 wagyu hails from Shiga Prefecture in Japan. True to its reputation, the marbling is exceptional, and the meat is incredibly juicy. It's accompanied by Kompot pepper from Cambodia, sweet potato purée, and a touch of orange marmalade. In terms of taste and execution, the dish is flawless. However, the portion seems somewhat small, especially considering that it requires an additional $30 supplement.

Avant dessert- cola sorbet-2
Avant Dessert- Japanese Cola Sorbet 4.2/5

Our pre-dessert was a simple yet delightful Sorbet made with premium spiced Japanese Cola. It was complemented by a sweet and smooth strawberry and basil oil sauce, refreshing but without any sourness that I sometimes expect from strawberries. The sorbet cleansed our palate after the heavier flavours of the Plat Principal, preparing our taste buds to fully savour the upcoming dessert.

La France Pear dessert-1
La France Pear 4.8/5

I thoroughly enjoyed La France Pear, a whimsical and aromatic dessert featuring the sweet, natural flavours of the pear. A lovely Japanese pear sorbet and fresh pear cubes are assembled atop a light layer of almond sponge cake. The dish is finished with truffle foam, organic cacao crisp, and a dusting of sugarcane sugar. The flavours were perfect for me, and I found this very memorable.

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Mignardise 4.8/5

As a final touch, we were presented with a box of Mignardise containing Brown Butter and Almond Financiers, as well as Japanese Mochi Daifuku filled with coconut and raspberry. Whilst mignardise may be an afterthought in some restaurants, Whitegrass delivers a very strong finale to their dining experience.

Mignardise-3

The Japanese Mochi Daifuku was silky and soft, with luscious coconut cream and fresh raspberry filling. I particularly appreciated how Whitegrass infused a local touch into this treat by using coconut.

Mignardise-6

Their Brown Butter and Almond Financier is likely one of the best financiers I've ever had. It is served warm and has a very crispy exterior while retaining a moist interior. It is delightfully fragrant, and the brown butter's rich, nutty aroma makes it irresistible.

take home gift

At the end of the meal, we were offered a choice of coffee or tea and a thoughtful take-home gift of cake to enjoy later and reminisce about our wonderful dinner at Whitegrass. To add a personal touch, Chef Takuya Yamashita also came out to greet the diners, which was a lovely gesture.

I found the standard of the food to be consistently good across all 11 courses. Each course showcased careful attention to detail and a deep respect for the ingredients used. The Gastronomic dinner menu may be a splurge for some, but Whitegrass also offers two lunch menus and a more concise dinner menu option, which works well for those seeking a refined culinary experience at varying price points.

My only minor gripe was with the table arrangement in the main dining room I was in, which I found odd as the tables faced each other in a circular setup. Additionally, the acoustics of the room made the surrounding conversation louder than I would have preferred. For such an exquisite dinner, I would have enjoyed a quieter atmosphere to fully immerse myself in the experience and the conversation with my dining companion. That said, they have another dining space in the next room, which may be quieter than the one I was seated in.

Photographed and penned by Shermine. Through her pictures and stories, she shares her journey of savouring new flavours and experiences. Note: This is an invited tasting.


Whitegrass Restaurant
CHIJMES
30 Victoria Street
#01-26/27
Singapore 187996
Tel: +65 6837 0402
Facebook
Instagram
Website
Nearest MRT: City Hall (EW, NS Line), Bras Basah (CC Line)

Opening Hours:
Tue-Sat: 12pm - 230pm, 6pm - 1030pm
(Closed on Sun and Mon)

Direction:
1) Alight at City Hall MRT station. Take Exit A. Cut across Raffles City Shopping Centre to Bras Basah Road. At the junction of Bras Basah Road and North Bridge Road, cross the road to Chijmes. Journey time about 5 minutes. [Map]

2) Alight at Bras Basah MRT station. Take Exit A. Walk southwards towards Victoria Road. At the junction of Bras Basah Road and Victoria Road, cross the junction to Chijmes. Journey time about 5 minutes. [Map]

Monday, November 18, 2024

Shakō-Ba @ North Canal Road - A Vibrant & Immersive Experience Alongside Classic and Innovative Izakaya Creations

Scallop truffle somen with hairy crab-5

Time to check out the hottest new izakaya bar in town! Shakō-Ba is conceptualised around a unique daruma theme, inspired by the traditional Japanese doll symbolising perseverance and good luck. The space is stylishly decorated, with a main bar and dining area showcasing cheeky neon signage to create the perfect atmosphere for a night out. There's also a private room available for diners who want to enjoy a karaoke session.

Seasonal appetiser tray-2

The kitchen is led by Chef Patrick, who brings with him over 25 years of culinary expertise. Besides the ala carte main menu, they have recently launched an omakase menu, served in a cosy dining room away from the main bar and dining area. This setting offers a more intimate and sophisticated ambience whilst still embracing a fun and playful vibe. During my visit, my dining companion and I were treated to the Daruma Lite Omakase, and to begin the evening, we were presented with a tray of 6 different types of Japanese cups and glasses. This welcome ritual allows each diner to choose their preferred vessel, which is then paired with a complimentary welcome drink! There are both alcoholic and non-alcoholic options available, and I was pleased with my refreshing iced yuzu drink.

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Seasonal Appetisers 4.5/5

Chef Patrick then presented the first dish: a tray of Seasonal Appetisers featuring three delightful items. The fruit tomato, delicately sprinkled with snowflake salt, was set alongside a bowl of beancurd skin paired with wasabi. Intriguingly, there were two little river crabs perched on the tray — I initially thought they were just decorative! However, they are indeed meant to be eaten. Deep-fried and seasoned with salt and garlic powder, the crabs were incredibly crunchy, and we demolished them rather quickly.

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Seasonal Sashimi Tray 4.2/5

Next, we were treated to the Seasonal Sashimi Tray, presented with a touch of flair as lights illuminated the ice beneath. We were served three thick, fresh slices of fish: chutoro, yellowtail, and swordfish belly. Chef Patrick adds a creative twist to the soy sauce by transforming it into a foam, encouraging diners to apply the soy sauce foam directly onto the fish rather than dipping it.

Scallop truffle somen with hairy crab-4
Scallops Cold Truffle Somen 4.8/5

Before diving into the Scallops Cold Truffle Somen, diners get to engage in an exciting game of dice with Chef Patrick! The stakes are high—those who win will be well rewarded with a complimentary topping of fresh seasonal hairy crab to elevate their somen! But even if luck isn't on your side, the truffle somen is already very delicious, featuring large, succulent pieces of scallops that make it a delight regardless!

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Truffle Chawanmushi 4.2/5

Next is a Truffle Chawanmushi that is served piping hot and warms the palate. Each spoonful reveals a silky smooth consistency, enhanced by earthy truffle flavours.

Tempura prawn and corn rice-4
Tempura Prawn & Corn Rice 4.2/5

We were then served a tray of Tempura Prawn & Corn Rice, a dish beautifully showcasing textures' harmony and flavours. The bite-sized pieces of prawn and corn tempura are perfectly crisp, providing a satisfying crunch that contrasts beautifully with the soft, fluffy bed of rice beneath. The rice is seasoned with furikake, and I found the dish to be quite tasty, although my dining companion felt that the rice could do with an extra pinch of salt.

Shots (mini)-2
Shots Tray

At this point, you have the chance to win free shots — if you’re feeling daring! The odds are definitely in your favour, as you’ll draw from a full deck of cards, winning the corresponding number of shots based on your draw. But beware: if you happen to draw the Joker, you'll have to buy a round for all the diners at the omakase table, though at a discounted 1-for-1 price! Are you willing to take the risk?

Note: The shots shown in my photo are the mini version, as we requested a reduced size. Typically, the shots served are in standard shot glasses!

Clam soup-2
Clam Soup 4.2/5

After all that excitement, sip on a comforting bowl of Clam Soup, where each spoonful envelops you in warmth and contentment. The broth is richly infused with the briny essence of fresh clams, and the many tender pieces of clam in the soup provide a satisfying bite in every sip.

Mochi-1
Dessert 4.2/5

For dessert, diners are treated to three delightful pieces of mochi, each one coated in your choice of chocolate, kinako, or sesame. A nice way to experience traditional Japanese sweets with a modern twist.

Brown sugar cheesecake-1
Brown Sugar Cheesecake 4.5/5

This Brown Sugar Cheesecake isn't included in the Daruma-lite omakase menu, but it's absolutely worth ordering from the main menu. The cheesecake boasts a luscious, melted top layer of cheese that perfectly complements the crispy brown sugar crust, adding rich caramel sweetness to every bite. Each forkful combines the creamy filling, the crispy sugar crust and the buttery biscuit base, creating a harmonious blend of textures that will leave you craving more.

Shots (mini)-3

The drinks menu is equally enticing, featuring a diverse selection of flavoured shochu, sake, highballs and more, ensuring there’s something to please every palate. Whether you prefer the refreshing notes of a fruity shochu or the nuanced flavours of a finely crafted sake, you’ll find the perfect accompaniment to your meal.

Additionally, there's an exciting option to press the "Superstar Button." If you're feeling like a boss, this fun feature lets you treat the whole crowd to a round of shots for just $288! It's a fantastic way to celebrate a special occasion or simply enjoy a lively night out with friends. Whether you're here for drinks and izakaya bites or a multi-course omakase, you can be sure of one thing: the team at Shakō-Ba is ready to welcome you for a good time!

Photographed and penned by Shermine. Through her pictures and stories, she shares her journey of savouring new flavours and experiences. Note: This is an invited tasting.


Shakō-Ba
12 North Canal Road
#02-01
Singapore 048825
Tel: +65 9689 9010
Facebook
Instagram
Website
Nearest MRT: Clarke Quay (CC Line), Raffles Place (EW, NS Line)

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

Direction:
1) Alight at Clarke Quay MRT station. Take Exit A. Walk towards the junction of North Canal Road and South Bridge Road. Cross the junction and continue on North Canal Road. Walk along the shophouses along North Canal Road. Look out for an alley and turn left into it. Look for the entrance to the building and take lift to level 2. Journey time about 8 minutes. [Map]


2) Alight at Raffles Place MRT station. Take Exit G. Walk towards North Canal Road. Continue on North Canal Road. Walk along the shophouses along North Canal Road. Look out for an alley and turn right into it. Look for the entrance to the building and take lift to level 2. Journey time about 12 minutes. [Map]

Friday, August 23, 2024

The Lobby Lounge @ InterContinental Singapore – Reimagined Flavours of Japan Afternoon Tea

Set 1

Timeless elegance with teatime affair at The Lobby Lounge as Executive Pastry Chef Jason Goh and his talented culinary team bring back the crowd-favourite Flavours of Japan Afternoon Tea following its successful debut last year. The updated menu reimagines classic Japanese sweet and savoury delights that marries traditional Japanese flavours with modern culinary artistry.

Savoury 1
Japanese Lobster Salad Sandwich 4/5

Savoury 2
Seafood Inari with Shoyu Ikura 3.8/5

There are 4 savoury items, and our favourite was the Japanese Lobster Salad Sandwich, which was really flavourful, and we loved the overall texture. The Seafood Inari with Shoyu Ikura has great potential with Hokkaido Scallop, Jumbo Lump Crab, Octopus, Seasoned Wakame, Salmon Roe and Wasabi-Yuzu Dressing but the sweet tofu pocket overpowered all the ingredients. The other 2 items were the Baked Miso Black Cod, which was a little too salty for our liking, and the Charcoal Barbeque Eel Quiche, which has a nice flavour but is a little dry.

Scones 1
Scones: English Buttermilk and Ichida Hoshigaki / Charcoal Barbeque Eel Quiche

Scones are one item we always look forward to during an afternoon tea. The classic Buttermilk Scones are buttery and perfect with clotted cream. The other 2 condiments to go with the scones are Sakura Peach Preserves and Strawberry-Mint Marmalade. Even though we can't taste the mint, we prefer the Strawberry-Mint Marmalade over the Sakura Peach Preserves. As for the Ichida Hoshigaki Scones, made with dried Japanese persimmon, have a slightly bitter aftertaste, which we are not a fan of.

Tea 1

The afternoon tea set includes a good selection of TWG Tea or Coffee. However, note that it is only one serving. If you order a tea, you may refill hot water.

Sweets 1
Yuzu Kumquat Mame (in shot glass) 3/5 and Japanese Matcha Roll 3.5/5

Sweets 4
Okinawan Tartlet 3/5

The Sweet Fancies look so pretty we didn't know where to start! Our favourite has to be the Kurogoma Ryokucha Mousse, which actually is just a simple black sesame cream on a genoise sponge, but it is so soft and light, and the fragrant black sesame is such a delight; it was unexpected! Chef Jason told us that he was trying to mimic soba for the black sesame cream part, it's cute. The Japanese Matcha Roll made with roasted almond sponge was rolled with a light hojicha mascarpone cream but sandwiched with 2 pieces of white chocolate, which made it a little too sweet.

Sweets 5
Mizu Shingen Mochi 3.5/5

Sweets 3
Kurogoma Ryokucha Mousse 4/5

The Okinawan Tartlet has good potential, but the tart shell was too bitter for our liking, overpowering the Okinawan sweet potato crème, and the caramelised macadamia wasn't sweet enough to balance it out. Mizu Shingen Mochi, the once viral raindrop cake, was paired with Japanese black honey (we thought it was Okinawa's famous black sugar at first) and kinako (soybean powder). It was fun to eat but nothing surprising. You may adjust your preference for sweetness with the amount of black honey.

Ice Cream 1

Enjoy the free flow of sorbet and gelato, with two flavours rotating daily. We had the Mixed Berry Sorbet and Vanilla Gelato.

Flavours of Japan Afternoon Tea is available daily till 12 November 2024 at $65++ per person on weekdays and $70++ per person on weekends. Add on $28++ for one flute of champagne. There are 2 seatings available at 1pm-3pm and 3.30pm-5.30pm.

Photos and words by Jaslyn. An avid cook who lives to eat and travel for food. Note: This is an invited tasting.


The Lobby Lounge
InterContinental Singapore
Level 1
80 Middle Road
Singapore 188966
Tel: +65 68251008
Facebook
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Website
Nearest MRT: Bugis (EW, DT Line)

Opening Hours:
Daily: 1-3pm, 330pm - 530pm

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

Wednesday, April 10, 2024

Crystal Jade Okinawa Fare Promotion Available Until 5 May 2024, Showcasing the Bountiful Produces From Okinawa

CrystalJadeOkinawa19

Recently returning from a trip to Okinawa, I found myself at Crystal Jade to explore their latest promotion, Flavours of Okinawa. This promotion, running until May 5th, 2024, celebrates the vibrant flavours and fresh produce of Okinawa, often referred to as the Hawaii of Japan.

CrystalJadeOkinawa2

Some of the ingredients from Okinawa that Crystal Jade will be using and incorporating into the dish are Okinawa Mozuku Seaweed, Sea Grape, Bittergourd and Brown Sugar.

Okinawa Mozuku Seaweed:
One of the stars of the promotion, Okinawa Mozuku Seaweed, takes centre stage in several dishes. Renowned for its briny flavour and delicate texture, this seaweed adds a distinct umami richness.

Sea Grape:
Another Okinawan gem is the Sea Grape. Rarely seen outside of Okinawa, this unique seaweed variety offers a burst of freshness and a delightful crunch, elevating dishes with its unique texture and flavour profile.

Bittergourd:
Bittergourd is a beloved ingredient in Okinawan cuisine. It is used in various dishes. Known for its creamy texture and mild flavour, bittergourd adds depth and richness to soups, stir-fries, and other delights.

Brown Sugar:
No exploration of Okinawan cuisine would be complete without the use of Brown Sugar, a staple ingredient in many traditional dishes. Adding a subtle sweetness and depth of flavour, Okinawan brown sugar lends a unique character to both savoury and sweet creations.

CrystalJadeOkinawa4
Chilled Okinawa Mozuku Seaweed 4/5

We began our dinner with the refreshing Chilled Okinawa Mozuku Seaweed ($22.80), a delightful dish paired with wasabi-aged vinaigrette, fresh lily bulb, and cherry tomato. Available at all Crystal Jade fine dining outlets, it sets the tone for the evening ahead.

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Okinawa Sea Grapes 3.8/5

A rare find in Singapore, the Okinawa Sea Grapes ($19.80) showcased the uniqueness of Okinawan produce. Served on a bed of ice and paired with fragrant, spicy soy sauce, it offered a crunchy texture and a burst of flavour.

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Crisp-fried Shredded Taro with Okinawa Mozuku Seaweed 3.5/5

Next, we indulged in the Crisp-fried Shredded Taro with Okinawa Mozuku Seaweed ($19.80 for 4pc), a harmonious blend of fragrant taro and briny seaweed, providing a multi-textural experience.

CrystalJadeOkinawa13
Crispy Okinawa Bittergourd & Shimeiji Mushroom with Salted Egg 3/5

While flavourful, the Crispy Okinawa Buttergourd & Shimeiji Mushroom with Salted Egg ($12.80) at Crystal Jade Hong Kong Kitchen left me wishing for a more distinct salted egg flavour. Nevertheless, the addition of rice puff added an enjoyable crunch to the dish.

CrystalJadeOkinawa16
Pan-fried Prawn & Chives with Okinawa Mozuku Seaweed Pancake 3.5/5

Reminiscent of okonomiyaki, the Pan-fried Prawn & Chives with Okinawa Mozuku Seaweed Pancake ($13.80) at Crystal Jade Hong Kong Kitchen was a delightful treat. Topped with prawns, chives, and seaweed, it offered a crisp and flavorful experience.

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Spicy Szechuan Chicken with Okinawa Bittergourd 4/5

The Spicy Szechuan Chicken with Okinawa Bittergourd ($22.80) at Crystal Jade La Mian Xiao Long Bao stood out as a bold and flavourful dish. The fragrant spicy sauce perfectly complemented the tender chicken and bittergourd.

CrystalJadeOkinawa31
Stewed Noodle with Okinawa Mozuku Seaweed & Prawn 3/5

Ending our savoury journey, the Stewed Noodle with Okinawa Mozuku Seaweed & Prawn ($15.80) provided a comforting experience. While the noodles were soft and silky, the flavour was subdued, probably to allow the seaweed to shine.

CrystalJadeOkinawa36
Acerola Cherry Mochi 3.5/5

We savoured the Acerola Cherry Mochi ($9.80 for 4pc) and Mini Chocolate Tart with Okinawa Brown Sugar ($8.80 for 4pc) for dessert. Both offered a sweet ending to our meal, with the latter standing out for its elevated aroma and indulgent sweetness from the brown sugar.

CrystalJadeOkinawa32
Mini Chocolate Tart with Okinawa Brown Sugar 4/5

Crystal Jade's Flavours of Okinawa promotion is a delightful exploration of Okinawan cuisine, showcasing the freshness and diversity of the region's produce. Available until May 5th, 2024, across various Crystal Jade outlets, it offers a tantalising glimpse into the tropical flavours of Okinawa.

Note: This is an invited tasting.