The Feather Blade @ East Coast Road - Second Outlet with a Brand New Seafood Bar Alongside Store-exclusive Surf & Turf Dishes

The Feather Blade Steakhouse, renowned for its commitment to alternative cuts of beef, ventures into the East Coast with its second outlet. This new establishment introduces a seafood bar, showcasing delectable treasures from the sea, and debuts store-exclusive surf and turf dishes. In the spirit of melding the boldest flavours from the land with the sweetest offerings from the sea, The Feather Blade Steakhouse aims to provide a unique surf and turf steakhouse experience that resonates with Singaporeans' love for both steak and seafood.

Oysters 4/5

From the Seafood Bar, we indulged in Fresh Oysters from France, each pair paired with distinct accompaniments. The Salsa Taquera ($7.80/pair) offered a burst of flavours, while the Ponzu Ikura ($12/pair) elevated the oysters with a delightful zing.

Shrimp Cocktail 4/5

Another tempting creation from the seafood bar was the Shrimp Cocktail ($18.50 for 3pc). The prawns, poached to perfection and served chilled, retained their freshness and crunch. Accompanied by a sweet and tangy house cocktail sauce, it was a delightful symphony of flavours.

Scallop 4/5

Continuing our seafood experience, the Hokkaido Scallop Carpaccio ($16), served with a shiso lime glaze, the sweet scallop received a zesty finishing touch, accentuated by the briny burst of salmon roe.

White Corn 4/5

The menu includes a vegetable delight - White Corn ($8.50). Charred to perfection, the corn was remarkably sweet, with a hint of smokiness. The smoked paprika oil added a touch of spiciness, while the tarragon cream provided a creamy balance.

Aubergine 3.8/5

The Aubergine ($7.50) from Australia presented a unique pairing. While the eggplant was mild, the dish exploded with flavours from the feta cheese, miso glaze, and balsamico. Cashew nuts sprinkled on top added an extra layer of texture contrast.

Bincho Feather Blade 3.5/5

For the pièce de résistance, we savoured the Bincho Feather Blade ($28 for 200g). Grilled with a sweet and savoury house glaze over Bincotan, this signature steak might not be the most tender cut, but it compensates with a smoky richness in flavour.

Fries 4/5

Accompanying our main course was the Triple Cooked Wagyu Beef Fat Fries ($7.90). Crispy, fluffy, and imbued with the fragrance of wagyu beef fat, these fries were a delight. The dill sour cream dip added a refreshing twist, or, for an extra indulgence, you could opt for the ikura dip.

Swordfish Sando 4.5/5

A surprising gem was the Swordfish Sando ($32). Featuring swordfish belly with smoked katsu sauce sandwiched between toasted Japanese milk bread, it played an optical illusion akin to a pork sando. However, the swordfish's taste and tenderness set it apart, making it a remarkable dish.

Pistachio Tiramisu 3/5

The dessert, Pistachio Tiramisu, was a moist creation with a creamy pool of pistachio sauce drenching it, and pistachio nuts adding a delightful texture. Unfortunately, the pistachio flavour was somewhat subdued, leaving room for improvement.

In conclusion, The Feather Blade Steakhouse's East Coast outlet has successfully brought a unique blend of land and sea to the whole experience. With its alternative cuts of beef and the addition of a seafood bar, it continues to redefine the steakhouse experience, offering a symphony of flavours that will surely resonate with steak and seafood enthusiasts alike.

Note: This is an invited tasting.


The Feather Blade | Steak & Seafood Bar
225 East Coast Road
Singapore 428922
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Nearest MRT: Dakota (CC Line)

Opening Hours:
Mon: 530pm - 11pm
Tue-Fri: 12pm - 330pm, 530pm - 11pm
Sat-Sun: 1130am - 11pm

Direction:
1) Alight at Dakota MRT station. Take Exit A. Walk to bus stop at block 99 (Stop ID 81181). Take bus number 10 or 32. Alight 7 stops later. Walk to destination. Journey time about 18 minutes. [Map]

MOSS CROSS TOKYO Singapore @ Capri by Fraser China Square - Debuts its First Outlet Outside Singapore

MOSS CROSS TOKYO Singapore, located in Capri by Fraser China Square, is the brand's debut outside Japan. Helmed by Executive Chef Akihiro Masuyama, boasting a wealth of experience in French cuisine, the restaurant presents traditional Japanese flavours infused with a modern French flair, showcased in its omakase menus.

Shokado-9 5/5

Two lunch menus start from $69, and two dinner menus start from $128. We had the 7-course $150 Dinner Menu alongside a 7-flight alcohol pairing ($90). Shokado-9, the dish signature to MOSS CROSS TOKYO, is presented as the First Course for all menus. The 9-course small-bite masterpiece is pieced together by arranging each dish (vary by season) according to their distinct flavour profiles. Unfolding from right to left, top to bottom, the sequencing allows diverse flavours to build up on one's palate gradually. First to awaken our palate is a chilled, tangy Tomato Raspberry Fruit Salad of Tomatoes, Fresh Raspberries and Blackberries in a Plum and Tomato Compote, followed by Seared Madai in Chef Masuyama's renowned Herb Dressing, a signature blend hailing from Tokyo. Then we moved on to a slightly spicy and creamier Chutoro Wasabi Tartar and a more vibrant Squid Shiso Sauce Orange. What came after was a delightfully sweet and rich Carrot Mousse Crab Tomato Consommé before proceeding to a savoury-sweet Corn Jelly Caviar Yuzu that exuded an intense corn sweetness.

The last column began with an interesting blend of texture and flavour - Octopus Mango Gochujang, balanced with a Red Bell Pepper Herb Rice Sushi that follows. We ended with a mouth-filling Roasted Wagyu Seaweed Sauce Avocado, featuring tender, roasted Wagyu elevated by an umami homemade seaweed sauce crafted with Marushin soy sauce from Shimane Prefecture.

Alcohol pairing: Mutsu-Hassen Prototype from Hachinohe Sake Brewery

Hyogo Oyster 4.5/5

The second course, Hyogo Oyster, is paired with a Camembert mousse and milk foam, topped with Caviar and konbu. The Camembert mousse gave the oyster a further textural boost with complementing milky notes. The dish's robust flavours are punctuated by punchy diced raw onions and tangy bursts of yuzu pearls and lime zest, adding the right amount of acidity to the overall composition.

Alcohol pairing: Matsumidori S.Tokyo Junmai Ginjo Aroma is like green apple and muscat.

Molten Crab Chawan-mushi 4.5/5

Third Course Molten Crab Chawanmushi. Done using the French technique, the spoonful of the chawanmushi was exceptionally soft and pillowy, with textural contrast lent from bits of Lily Bulb. Bisque Emulsion provided a delectable crustacean flavour to the dish.

Alcohol pairing: 2022 Sato 'L'Atypique' Orange Pinot Gris

Hokkaido Tokachi Herb-fed Beef Cutlet 5/5

Fourth Course Hokkaido Tokachi Herb-fed Beef Cutlet. Chef Akihiro Masuyama would like to showcase the lesser-known Tokachi beef in this course. While slightly less marbled than Wagyu, Tokachi beef boasts a profound and rich flavour profile, elevated by its unique diet featuring over ten types of herbs. With a slightly crisped breading of parsley and breadcrumbs, the exceptional texture of the meat was accentuated even further. The addition of Parmesan cheese sprinkle added a depth of savouriness to the accompanying homemade Worcestershire sauce.

Alcohol pairing: Wakaze Red Wine Barrel Sake

Roasted Hirame 4/5

The Fifth Course of Roasted Hirame is served with toasted Almond Flakes in Sake-Beurre Blanc with Herb Oil. While I found the fish slightly drier than desired, the sake cream sauce provided that additional richness to balance the fish.

Alcohol pairing: Folium Sauvignon Blanc 2022 This Sauvignon Blanc exhibits vibrant aromas of citrus fruits

Kyoto Wagyu Sushi, Sea Urchin 4.5/5

Sixth Course Kyoto Wagyu Sushi, Sea Urchin, Truffle Soy Sauce served with Tsugani (Crab) Miso Soup. Again, much attention was given to providing a satisfying mouthfeel. Sushi rice is marinated overnight with red wine, which helps to blend even better with the luxurious slices of tender Kyoto Wagyu and creamy sea urchin sitting atop. Bringing the elements together is a dab of truffle soy sauce spiked with more assertive Middle Eastern spices.

Alcohol pairing: Chanter Muscat Bailey A Ycarre CuveeK.

Daikon Compote Tiramisu, Mikan 5/5

Seventh Course Daikon Compote Tiramisu, Mikan. The dessert was definitely the highlight for me. A tiramisu dessert that uses daikon as the cake base. The daikon is boiled with rice to enrich its sweetness. I love the charred fresh Mikan Mandarin oranges that imparted a lot of freshness to the dish and the vibrant accompanying Mikan puree that paired perfectly with the dusting of Chinese five-spice powder and cacao powder. The airy mascarpone cheese provided that creaminess that bound everything together in harmony.

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.


MOSS CROSS TOKYO Singapore
Capri by Fraser China Square
181 South Bridge Road
#02-01
Singapore 058743
Tel:
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Nearest MRT: Chinatown (DT, NE Line)

Opening Hours:
Tue–Sun: 12 – 3pm, 6 – 10pm
(Closed on Sun and Mon)

Direction:
1) Alight at Chinatown MRT station. Take Exit F. Walk to South Bridge Road. Cross the road and walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Downtown MRT station. Take Exit B. Walk to China Street. Cross the road and walk to destination. Journey time about 5 minutes [Map]

Tempura Udon by Mizuya @ Tanjong Pagar Road - Premium 7-Course Omakase at $88 Per Pax

Tempura Udon by Mizuya at Orchid Hotel has recently launched a new menu featuring affordable 7-course omakases that offer its speciality tempura alongside good quality sashimi and other dishes.

The omakase menu offers homemade seasonal plum wine as part of the menu. It is a nice touch to the overall experience.

Hyoga fresh oyster 5/5

We had the pleasure of trying the Premium 7 Course ($88/pax), starting with a succulent Hyoga Fresh Oyster.

Assorted Sashimi 5/5

We indulged in 5 pieces of Assorted Sashimi for the next course, including a luxurious thick cut of toro. It was a great mix of Toro, Scallop, Aka Ebi, Hirame, and Tai. They are served by the Mizuya Singapore team, known for its seafood freshness.

Chawanmushi 4/5

Before the Tempura course, we had a satisfying Chawanmushi for its smooth and silky consistency.

Assorted Tempura 4/5

Salmon Tempura

We were surprised by the generous portion of the Assorted Tempura. On the platter were 2 large prawns, 1 salmon fillet, a slice of pumpkin and mushroom. The prawns were sweet and succulent, the same for the salmon fillet. The vegetables were delectable as well. The batter, however, was somewhat uneven. Some parts were less airy than the others.

Mini Negitoro Ikura Uni Don 5/5

Capping the meal was a loaded Mini Don brimming with negitoro, ikura and uni. I enjoy the topping's varying textures and briny sweetness, especially the mouth-filling negitoro. The bowl of Miso soup complemented it well.

Dessert was a scoop of Goma Ice Cream - Simple but satisfying after an indulgent meal. To enjoy the value-for-money omakase with quality and premium ingredients, you can make a reservation via Chope.

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.


Tempura Udon by Mizuya
Orchid Hotel
1 Tras Link
#01-14 Singapore 078867
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Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:
Mon – Sat: 1130am – 230pm, 6pm – 1030pm
(Closed on Sun)

Direction:
1) Alight at Tanjong Pagar MRT statin. Take Exit A. Walk straight to Orchid Hotel. Go around the building to the other side facing Tanjong Pagar Road. Walk to destination. Journey time about 5 minutes. [Map]

Stella Seaside Lounge @ NSRCC Sea Sports Centre - Chill Beach Retreat with Sea Breeze, Cocktails and Grilled Platters

Entering Stella Seaside Lounge feels like a tropical escape reminiscent of Bali. The restaurant offers unobstructed views of the beautiful sea, complemented by swaying coconut trees and the soft glow of dim light bulbs. This laid-back eatery is located at Changi Coastal Walk and provides a welcome respite from the city's hustle and bustle.

With its coastal vantage point, Stella Seaside Lounge invites patrons to enjoy a serene atmosphere while indulging in burgers, grills, and cocktails. The outdoor seating and glimpses of the sea create a beachside retreat, making it the perfect place to relax and relish a delightful meal.

Beautiful To Sea 4.2/5, Dirty Little Pina Colada 4.2/5, Seaside Sangria 4/5

To kick off our dining experience, we indulged in some expertly crafted cocktails while savouring the gorgeous sea view. The "Beautiful To Sea" cocktail ($21/glass) combines vodka, kyoho grape liqueur, lemon juice, sugar, and lychee, creating a refreshing and fruity concoction. For those seeking a tropical twist, the "Dirty Little Pina Colada" ($23/glass) presents a delightful mix of dark rum, honey pineapple juice, vanilla sugar, and coconut cream. Lastly, the "Seaside Sangria" ($16/glass) is a vibrant ensemble of white wine, rum, peach liqueur, orange juice, green apple, and strawberries, promising a perfect harmony of flavours to complement the seaside ambience.

Seasonal Live Oysters 3.8/5

We tried their Seasonal Live Oysters, available in a set of six units, with each oyster expertly shucked upon ordering. The selection of oysters varies daily, ensuring a fresh and dynamic assortment for patrons.

Lemongrass Wings 4/5

We tried the Lemongrass Wings ($16/6pcs), a tempting offering of six deep-fried chicken wings marinated with lemongrass. The infusion of lemongrass imparts a fragrant and citrusy note to the wings, creating a unique and aromatic experience. To elevate the taste, these delectable wings are served with a homemade spicy dip, adding an extra kick to every bite.

Butter Garlic Prawns 4/5

A recommended starter was the Butter Garlic Prawns ($22), which features head-on prawns cooked to perfection in a flavourful garlic and butter broth. Served alongside crispy sourdough toast, this dish promises a harmonious blend of succulent prawns and the rich, aromatic essence of garlic and butter.

Grilled Pork Skewers 4.2/5

Our favourite is the Grilled Pork Skewers ($16/6pcs), which features marinated pork skewers and a delectable homemade spicy dip. The succulent pork, grilled to perfection, is complemented by the tantalising heat and zest of the spicy dip.

Seasonal Squid 4.2/5

Elevate your dining experience with the must-try Seasonal Squid ($22). The squid is expertly pan-seared to perfection, showcasing its seasonal freshness. Served with a homemade spicy dip to add an extra layer of flavour to the dish.

Seafood Linguine 3.8/5

We tried the Seafood Linguine ($18), a delectable pasta dish with a rich and cheesy base and a medley of succulent prawns, clams, and squid. Topped with crispy herbed bread crumbs, the linguine was perfectly cooked to al dente, adding a satisfying texture to the overall dish.

Smashed Beef Burger 4.2/5

The Smashed Beef Burger ($24) features double smashed beef patties, complemented by homemade sauce, onions, and cheddar cheese. This flavourful ensemble is served alongside a generous portion of fries.

Beer Battered Fish on Chips 3.5/5

The Beer Battered Fish on Chips ($18) offers a delightful combination of tangy beer-battered Humpty Doo barramundi slices served with a side of crispy fries and mayo, creating a delicious and satisfying dish.

Fisherman’s Tray 4.5/5

The Fisherman’s Tray ($170), available exclusively from Friday to Sunday, is a delightful sharing platter that features a whole lobster, seasonal live whole fish, and clams bathed in a flavorful cajun sauce. This sumptuous seafood ensemble is complemented by a selection of assorted vegetables, making it a perfect choice for those who appreciate a variety of ocean-fresh delights.

Photos and words 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.


Stella Seaside Lounge
NSRCC Sea Sports Centre
11 Changi Coast Walk
Singapore 499740
Tel: +65 6214 9168
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Nearest MRT: Tanah Merah (EW Line)

Opening Hours:
Mon-Fri: 4pm -10pm
Sat-Sun, PH: 12pm - 10pm

Direction:
1) Alight at Tanah Merah MRT station. Take Exit B. Walk to bus stop at Tanah Merah MRT station (Stop ID 85091). Take bus number 35. Alight 6 stops later at Tanah Merah Ferry Terminal. Walk to Tanah Merah Coast Road. Turn left and walk down Tanah Merah Coast Road. Turn right onto Changi Coast Road. Walk to destination. Journey time about 45 minutes. [Map]

sen-ryo @ Suntec City - Popular Japanese Restaurant at Ion Orchard Opens 2nd Outlet Offering Exclusive Items

sen-ryo has recently opened its second outlet in Suntec City. While the brand continues to deliver the brand's philosophy of 'affordable luxury' with a menu much similar to its outlet at Ion, you may look forward to outlet-exclusive platters, draft sake – a rare offering – as well as new set lunches from just $15.80.

Appetiser Platter 4/5

We started our dinner with the outlet-exclusive sen-ryo Appetiser Platter ($26.80). Aesthetically pleasing with 4 seasonal creations. My favourite is the mouth-watering Wagyu Sando. The rich and savoury beef notes against the sweet buttery notes of the brioche are deeply satisfying. The Monaka-Negitoro with Bafun Uni sandwiched between 2 crisp wafers was also a delightful treat. Hyogo Oyster with Ikura will definitely excite oyster fans, but for the Spicy Tuna in Black Sesame Cone, I feel it can do more with more tuna for a better mouthfeel.

Bamboo Shoots 4.5/5 (Tasing Portion)

Tsubugai Wasabi 4/5 (Tasting Portion)

This new outlet is also specially designed to be a space for a great drinking experience, both in the interior and the menu, offering a lineup of new appetisers. Slow-cooked Bamboo Shoots ($19.80), simmered in shoyu and bonito, allowed me to enjoy the beauty of both its mildly sweet-earthy flavour and crunchy texture. Using Ice Plant, Tsubugai Wasabi ($16.80) plays on the crunch element as well, with the zest of Wasabi Root to bring a kick to its neutral flavours.

Abalone Sashimi 5/5

Ankimo Ponzu 5/5

Abalone Sashimi ($20.80) features green-lipped abalone aged for three days after steaming and marinated in shoyu. Every bite released its beautiful intricate flavours accentuated by the whole process. What intrigued me the most was the Ankimo Ponzu (monkfish liver) ($19.80). It's neither fishy nor liver-y, and I love its melt-in-your-mouth texture that spreads its deliciousness into my mouth.

Signature Sushi Platter 4/5

The outlet-exclusive sen-ryo Signature Sushi Platter ($68) was a feast for my senses, with various crafted sushi on the platter. The huge and plump Hotate topped with Seaweed jam and shredded fried leek was one of the first that caught my eye, followed by the jumbo-sized Salmon and Anago sushi. Others include sweet Botan Ebi, melt-in-your-mouth Otoro, Uni, Ika, Negitoro, Akami, Ikura, and Madai (sea bream). Sen-ryo's signature Tamagoyaki provided a sweet note to this platter.

Maguro Sashimi Trio Don 3/5

Tuna continues to the star offering in Sen-ryo. One of the popular items is the Maguro Sashimi Trio Don ($32), offering tuna sashimi with varying degrees of fattiness, paired with a fragrant bed of Koshihikari rice from Aomori Prefecture. Given the taste and the varieties offered, I enjoyed the Sushi Platter more.

Kaki Soy Nabe 2.5/5

A new addition to the Mains is Kaki Soy Nabe ($38.80), which features fresh Hyogo oysters. While the oysters looked enticing, the soy broth disappoints with a thin consistency.

Complementing the mains was a refreshing Kaisen Sashimi Salad ($17.80) that delivered a harmony of varying bites and textures lent by the Ice Plant and sashimi, with a welcoming touch of sweetness from the corn.

Premium Sashimi Platter 4.5/5 (Tasting Portion)

The Premium Sashimi Platter ($26.20) offers a premium cut of sashimi, mainly the belly portion, such as Salmon Belly and Otoro.

Peach Sorbet 3.8/5

Watermelon Sorbet 3.8/5

Our desserts were so cute! We had Peach Sorbet, and Watermelon Sorbet contained within the fruit itself. They were on the sweeter side, but they paired well with the draft sake that we had. Rumiko Kinmoto Tokubetsu Junmaishu Kijioshu, being full-bodied and strong, was recommended for dessert pairing. This premium sake is outlet-exclusive as well.

As mentioned, Sen-ryo at Suntec City amps up the dining experience with the inclusion of KEG Draft into its beverage offerings. You can choose from a menu of diverse and exquisite flavour profiles, which includes the SENSUKE KEGDRAFT Special Junmai, an elegant, unfiltered sake renowned for its melon and muscat aroma. Selections will change according to availability. You may approach the staff for personalised recommendations to accompany your meal.

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.


sen-ryo
Suntec City Mall
Tower 5
5 Temasek Boulevard
#01-434
Singapore 038985
Tel: +65 6957 7978
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Nearest MRT: Esplanade (CC Line), Promenade (CC, DT Line)

Opening Hours:
Daily: 11am - 10pm

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

2) Alight at Promenade MRT station. Take Exit C. Walk to destination. Journey time about 6 minutes. [Map]