One-Ninety @ Four Seasons Hotel - Festive Celebrations At Its Best

With less than a month to Christmas,  One-Ninety at Four Seasons Hotel has lined up a series of classic dining menus and lavish buffets, as well as gourmet takeaways for the festive celebrations.

Fresh Seafood on Ice 4.8/5

Christmas is a time of giving and sharing, and what best is to have the Fresh Seafood on Ice to share with family members and friends. Accompanying is the cocktail sauce, horseradish cream and marie rose sauce which brightens the sweetness of the seafood. This is only available during Thanksgiving and Christmas Eve Semi-Buffet Dinner and Christmas Day Brunch.

Winter Squash Soup with Goat Cheese 3.5/5

For something homely and comforting is the Winter Squash Soup with Goat Cheese. Mix reviews from the table. Some likes it sweeter whole others appreciate the natural flavour of the winter squash lifted by the goat cheese when eaten together.

Ricotta Tortellini with Truffle Mushroom Sauce 4/5

It is a joy to receive gifts during Christmas and what best gift is this little parcels filled with ricotta and paired with truffle mushroom sauce. What I enjoyed most is the delightful texture encasing the creamy ricotta. The Ricotta Tortellini with Truffle Mushroom Sauce is available only during Semi-Buffet Lunch and Christmas Day Brunch.

Oven-Roasted Organic Turkey with Chestnut Stuffing 4/5

A must-have in every Christmas dinner is the turkey. Not to be missed at Four Seasons Hotel is the Oven-Roasted Organic Turkey with Chestnut Stuffing which uses a house-secret recipe, prepared for 18 hours before roasting, The turkey is stuffed with chestnuts and served with homemade bread, chestnut stuffing and condiments. This is also available for the festive takeaways.

Asian Spices Glazed Ham with Lemongrass and Pineapple Raisin Sauce 4.2/5

The Asian Spices Glazed Ham with Lemongrass and Pineapple Raisin Sauce is a new rendition of the well-loved festive ham. A perfect balance of local spices and herbs, for that festive indulgence. This is available only for festive takeaways.

Cherry Panna Cotta 3.5/5

Valrhona Chocolate Pot de Creme 4.5/5

Moving to the desserts, we have the Cherry Panna Cotta, Valrhona Chocolate Pot de Creme and Pumpkin Pie. I love all three desserts. If only I have the stomach space to clean all up. The Cherry Panna Cotta while light and delicious, would be more enjoyable if it is smoother and creamier. As for the Valrhona Chocolate Pot de Creme, it is rich with a bittersweet aftertaste. Fans of chocolate will love it.

Pumpkin Pie 4.2/5

Usually eaten during Thanksgiving, the Pumpkin Pie is not to be missed. With a delectable pumpkin-based custard filling in a buttery pie shell, this is the perfect after-meal sweet treat for the festive celebration.

Holiday Cookies and Sweets 4/5

In the spirit of giving, you can let the hotel's Gift Professionals put together an impressive gift or design your own Yuletide Hamper. With an extensive selection of signature goodies, traditional treats and festive sweets such as Nicolai Bergmann Signature Preserved Flower Box, Chombost Salami from Lyon, Marron Glacé, Musical Box with Fine Oblaten Lebkuchen (German cookies) and a variety of Panettones to select from, a Four Seasons Yuletide Hamper is perfect for business associates and loved ones.

These festive takeaway items will be available from 12 November to 24 December 2019 at the Festive Desk (Lobby Level) of Four Seasons Hotel Singapore, 10.00 am to 7.00 pm daily. An advanced order of three days is required. For orders and enquiries, speak with us at (65) 6831 7253, email festiveseason.sin@fourseasons.com or visit http://bit.ly/FSSIN-XmasGoodies2019

Godmama @ Funan - Presenting Godma And Mama's Heirloom Recipes Anew

Godmama at Funan is a modern Peranakan restaurant and bar. Stemming from the initial idea of preserving an heirloom recipe of egg skin popiah which is passed down from one of the co-owners' Godma and Mama. The concept eventually evolved into one that serves not only the egg skin popiah but also includes the classic Peranakan dishes, a mod-Peranakan brunch and cocktails.

All Star Egg Skin Popiah 4/5

Our dinner started with the All Star Egg Skin Popiah ($6.50), recreated using Godma’s family recipe. It takes 4 hours to prepare the jicama stew. Despite its dark colour, the jicama was quite balanced in flavour, and there was still a light crunch to it. Toppings include cucumber strips, lettuce, crispy garlic bits, coriander, sprouts and tiger prawns, which made it all the more satisfying for me as a popiah lover.

Ngoh Hiang 3.8/5

Next up was Ngoh Hiang ($11.90). The filling is a blend of fresh prawns, minced meat and water chestnut seasoned with five-spice. I like that it was not overly seasoned with spices, and it was of a looser mix that was moist and juicy. The chilli cuka at the side was punchy, which made the meat roll even more appetising.

Babi Assam 3.8/5

Babi Assam ($13.90 as part of the Executive Lunch Set; $18.90 for dinner) is Head chef’s signature dish. The pork belly is simmered in a spicy and tangy tamarind stew. The melt-in-your-mouth pork belly was the highlight for sure, and the gravy was robust without being too salty.

Ayam Buah Keluak 3/5

Although the menu states that the Ayam Buah Keluak ($15.90 as part of the Executive Lunch Set; $19.90 for dinner) is a stew, it appeared to be more of a braised dish. Presented in a more contemporary manner, you get two tender chicken thighs and buah keluak which are infused with fresh root spices of galangal and turmeric. I love that the nuts are served as a whole, which allows me to enjoy its flavours on its own. However, the meat did not seem to have taken in the flavours of the sauce. This mild version of Ayam Buah Keluak may sit well with diners who are not that into buah keluak.

Sambal Udang 2.8/5

One of the seafood choices is Sambal Udang ($17.90 as part of the Executive Lunch Set; $23.90 for dinner). The tiger prawns are tossed in a weak sambal sauce that lacked zest. My prawns were dry too.

Nyonya Chap Chye 4/5

Godmama's Nyonya Chap Chye (available as part of the Executive Set Lunch; $13.90 a la carte) is refined with prawn bisque as the base for braising the vegetables.

Sticky Red Date Pudding 4/5

The desserts left a much deeper impression than their main dishes. Turning a traditional drink of Longan Red Date into a dessert, the Sticky Red Date Pudding ($9.90) is served hot with longan tea glaze and vanilla ice cream. It was this dessert that made me overate that evening.

Pulut Hitam Panna Cotta 3.8/5

The jiggly Pulut Hitam Panna Cotta ($8.90) was light with a mellow sweetness. I love the chewy pulut hitam resting underneath the panna cotta especially.

Gingerflower Lychee Sorbet 2.8/5

A much lighter option would be Gingerflower Lychee Sorbet ($10.90). Sorbet tends to be overly sweetened to compensate for the lack of creaminess, which was the case here as well.

Godmama may not have dived into the complexity of Peranakan cuisine, but it allows diners to have a glimpse of the flavours in a relatively more casual and fun manner.

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.


Godmama
Funan
109 North Bridge Road
 #04-07
Singapore 179105
Tel:+65 69700828
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Nearest MRT: City Hall (EW Line, NS Line)

Opening Hours:
Sun- Thu: 10am - 10pm

Direction:
1) Alight at City Hall MRT station. Take Exit D. Turn left and walk down North Bridge Road. Cross the road at the junction of North Bridge Road and Coleman Street. Walk to destination. Journey time about 5 minutes. [Map]

Komyuniti @ YOTEL Singapore - Chic And Unique Dining Experience With Surprising Flavours And Cheeky Cocktails In A Multifunctional Space

Tucked away from the hustle and bustle of the city within YOTEL, Komyuniti is a brand new concept with a distinct Japanese influence. Helmed by Head Chef Mark Tai and F&B Manager, As’ad Isnin, Komyuniti presents a completely curated food and cocktail menu with 18 different dishes inspired by chef's globetrotting experiences, importing prominent flavours from around the world. With a communal style dining concept, the space comprises of a bar, restaurant, alfresco terrace and a co-working space, allowing guests to network, socialise, eat and drink within a contained space where they feel they belong.

WIth a variety of small and big plates for sharing purposes, diners can expect an extensive range of cocktail offerings too, including the Bittersweet, Tropical, Sours, and Timeless drinks. From the Tropical selection, the Tiki Chin Chin is a favourite - with vanilla-infused gin, home made Falernum liqueur, honey ginger, fresh lime, fresh grapefruit, aromatic bitters, cinnamon & pineapple foam.

From the sours cocktail selection, I had the Chaussettes which features an interesting combination of truffle vodka, cheese syrup, fresh lemon, egg white, lemon bitters, grated parmesan & truffle oil. The drink has a distinct truffle flavour which is an ingenious concoction idea for fans of truffle.

Salmon Poke 3.8/5

From the small plates menu, we had the Salmon Poke ($13) which features marinated salmon cubes with house made chili sauce and soy, and fried onion crackers on the side. A refreshing appetiser dish which has pleasant flavourful marinate to the fresh salmon cubes.

Mama's Tomato Soup 3.8/5

The Mama's Tomato Soup ($9) features the cream of tomato with a hint of red bell pepper, served with warm garlic toast which is best enjoyed dipping it into the warm hearty soup.

Buttermilk Fried Chicken 4/5, The Fried Brussels Sprouts 4/5

The Buttermilk Fried Chicken ($13) comes in a pile of cornmeal crusted fried chicken, served atop a soft sweet potato mash and succotash. Tender and juicy with a crisp skin, the marinate enhances its flavours as well, making it an enjoyable dish. The Fried Brussels Sprouts ($9) comes with house made hot sauce and crispy bacon on top. Although a tad greasy, the brussels sprouts are addictively crunchy and umami with the bacon atop to add a crispy texture to it.

Roasted Pork Belly 4.2/5, Slow Roasted Duck Breast 4/5

The Roasted Pork Belly ($19) comes with baby potatoes, brussels sprouts and green apple, while the Slow Roasted Duck Breast ($20) comes with braised red cabbage and carrot puree. My favourite is the former, which has a crispy crackling skin and well-executed tender pork belly meat.

Caramelised Banana Cake 4/5, Hay Panna Cotta 3.8/5, Apple Walnut Cake 4/5

End the meal on a sweet note with the Caramelised Banana Cake ($10), Hay Panna Cotta ($9) or Apple Walnut Cake ($10). I enjoyed the Caramelised Banana Cake most for its spongy moist cake texture and distinct banana fragrance. The cold toasted barley ice cream was a great complement to the warm banana cake - a perfect match in tastebud heaven.

*Note: The food items pictured are sampling portions.

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.


Komyuniti
YOTEL Singapore
Level 10
366 Orchard Road
Singapore 238904
Tel: +65 68668067
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Nearest MRT: Orchard (NS Line)

Opening Hours:
Sun-Thu: 630am - 12midnight
Fri-Sat: 630am - 1am

Direction: 
1) Alight at Orchard MRT station. Take Exit A. Follow the walkway to Shaw House. Walk to destination. Journey time about 10 minutes. [Map]

Maggie Joan's Dining & Bar @ Amoy Street - From Mediterranean To Modern European Flair & Finesse

Maggie Joan's Dining & Bar celebrates its third anniversary with a new chef on board, revamped menus and refreshed interiors. Chef Seumas Smith is actually not new. He is the former head chef at Moosehead, sister restaurant of Maggie Joan's. Taken the role of Group Executive Chef, he now fronts the kitchen at Maggie Joan's.

House-baked Sourdough with Smoked Beef Fat Butter 4/5

Dinner started with some warm House-baked Sourdough ($4). Besides the fluffy bread and delightful crust, what I adore is the smoked beef fat butter that goes so well with it.

Shiso Tempura 3/5

Light and crispy is the Shiso Tempura ($3 each). The fresh shiso leaf is coated with a light tempura batter and deep fried. The dollops of taramasalata is a blend of mentaiko, sourdough bread, garlic, olive oil and lemon juice, that adds colours (flavours) to the dish.

Burrata 3.5/5

This is probably the most beautiful plated Burrata ($21) I have eaten. It comes with garden peas, sugar snap peas, preserved lemon, olive oil, breadcrumbs, pea shoots and garlic flowers. The combination works for me, brightening the enjoyment of the burrata. However I find the burrata not as creamy as those I have eaten.

Hamachi Crudo 4/5

Swimming in a pool of almond sauce is the Hamachi Crudo ($17). It is topped with pickled wakame, edamame, mint leaves and trout roe. Unfortunately I felt it lacked something zesty to liven up the dish, for the fish to come alive.

Beetroot 3.5/5

The Beetroot ($17) is done two ways - barbecued in charcoal oven and pickled in a solution of red wine vinegar. wine and sugar. The burnt honey dressing helps to balance the earthy taste of the beetroot while I like how the candied walnut provides the needed boost in texture and flavours.

Barramundi 4/5

The Barramundi ($34) is pan seared until the skin is crispy and paired with a creamy parsley nage sauce. You can also find mussels swimming in the pool of cream sauce. What interests me is the sauteed cavelo nero in olive oil, I seldom gets to eat this variety of kale in my dishes.

Spiced Lamb 4.5/5

My favourite dish for the dinner goes to the Spiced Lamb ($44). The lamb loin is rubbed with a spice mix of toasted and ground sumac, cumin and dried coriander. This really perfumed the tender piece of lamb is beautifully melded with the aroma of the spices, making me drool even before it reached my mouth.

Roasted Carrots 4.2/5

This is probably the most delicious carrot I have eaten. The carrots have been confit in butter before being grilled in charcoal oven. This results in the Roasted Carrots ($10) having a delightful texture with a hint of smokiness, on top of its sweetness.

Duroc Pork Chop 4.5/5

Sourced from a boutique farm in Spain, the Duroc Pork Chop ($42) comes from pigs that are fed on olives. The meat is tender with good fat marbling. The chef even added pork crackling for that extra textural enjoyment.

Blackberries, Yogurt, Sorbet & Shiso 4/5

Coconut Panna Cotta 4/5

The sight of the dessert - Blackberries, Yogurt, Sorbet & Shiso ($12) did not appeal to me. I thought the dish looks messy. You really can't judge a book by its cover, the dessert turns up surprisingly good with the different components coming together, striking a balance for a sweet finish. The Coconut Panna Cotta ($12) on the other hand is a light and refreshing dessert to end the dinner.

Petit Fours 4.2/5

Diners at Maggie Joan's will get a complimentary Petit Fours at the end of the meal. Comes its a metal tin, diners will find Salted Caramel Chocolate Sable in it. This is really yummy.

While the new savoury dishes at Maggie Joan's has been rejuvenated with  a new chef on board what caught my attention is the dessert menu. Having dine here a few times, I noticed the vast improvement in the dessert. I was right when I checked with the restaurant, they have a new pastry chef on board.

Note: This is an invited tasting.



Maggie Joan's Dining & Bar
110 Amoy Street
#01-01
Singapore 069930
(Entrance from Gemmill Lane)
Tel: +65 62215564
Facebook
Website
Nearest MRT: Telok Ayer (DT Line), Tanjong Pagar (EW Line)

Opening Hours:
Mon-Fri: 12pm - 230pm, 6pm - 11pm
Sat: 6pm - 11pm
(Closed on Sun)

Direction: 
1) Alight at Telok Ayer MRT station. Take Exit A. Turn left and walk down Cross Street towards Amoy Street. Turn left onto Amoy Street. Take the side lane beside the shop house and walk to the back. Walk to destination. Journey time about 5 minutes. [Map]

2)  Alight at Tanjong Pagar MRT station. Take Exit G. Follow the covered walkway to the junction of Mccallum Street, Telok Ayer and Amoy Street. Turn left at the junction onto Amoy Street. Continue on Amoy Street to the end of the road. Take the side lane beside lane at the end of Amoy Street to the back. Walk to destination. Journey time about 12 minutes. [Map]

IL DEN @ Orchard Plaza - Hidden 8 Seater Restaurant By Ex-Iggy's Chef

Who would expect to find a restaurant hidden on the fourth level of Orchard Plaza? IL DEN is a hole in the wall restaurant with only 8 seats run by Chef Javier, who also double up as the waiter, cashier and dish washer. Yes this is a one-man show restaurant. The young chef has bags of experience working in Iggy, Cenci in Kyoto and Jekyll & Hyde.

Kakiage 4/5

There is only 3 set menu offered at the restaurant. Lunch Set Menu starting from $25, Dinner Set Menu at $75 or Omakase Menu for $120. We tried the $75 dinner set menu starting with the crispy Kakiage which is made up of sakura ebi, shisho and ginger. The aromatic from the deep fried ebi perfumed the air and whets up the appetite for what is to come.

Somen 4/5

Next is a cold wheat noodle dish tossed in a cream based sauce and crowned with caviar. The Somen is served slightly chilled and it is recommend to have it fast before it dries up.

Chawanmushi 3.5/5

The Chawanmushi would take a bit of understanding to appreciate the dish as the steamed egg custard is actually quite bland. To appreciate the silky egg custard, one has to have it together with the painstaking prepared chicken wing stock, that marries the dish together. The foie gras is a welcome bonus in both flavour and texture.

Scallop 4.2/5

The Scallop is lightly seared on the outside while the inside is still raw. This comes with house-made pickled radish in balsamic and sweet creamy uni. What interests me is the unorthodox pairing of house-made pesto sauce to go with the scallop. I would never thought it actually works quite well with the shellfish.

Orecchiette 3.8/5

Chef Javier made the Orecchiette pasta inhouse and cooked them in a delish prawn head broth. These cute looking pasta is also known as little ears pasta. It is paried with ebi, ebiko and broccoli. It has an enjoyable textural bite. Someone in the group commented that its like having Mee Hoon Kueh.

Beef Short Ribs 4/5

Resting on the smooth bed of potato puree and roasted vegetables is the Beef Short Ribs that has been cooked to a beautiful fork tender, falling apart with ease. The meat's texture is more towards the braised type with a slight char on the exterior.

Panna Cotta 4.2/5

Wrapping up the meal is the Panna Cotta that comes with a layer of ginger sake jelly, yuzu and raspberry. The play of flavours especially the used of the sake's sweetness to elevate the enjoyment of the panna cotta strikes a memorable note for my meal at IL DEN.

Overall I have enjoyed the Japanese-Italian fusion cuisine at IL DEN. The execution is still a bit rough in my opinion but there are warm and soul in the food. It felt like dining in one's private home. Words have gotten around about this hidden dining spot and as far as I know reservation can be up to a month now.


IL DEN
Orchard Plaza
150 Orchard Road
#04-21
Singapore 238841
Facebook
Nearest MRT: Somerset (NS Line)

Opening Hours:
Tue-Thu: 12pm - 3pm, 6pm - 930pm
Fri: 12pm - 3pm, 6pm - 3am
Sat: 6pm - 3am

Direction:
1) Alight at Somerset MRT station. Take Exit D. Walk to ground level. Walk to junction of Orchard Road and Koek Road. Cross the road. Walk down Koek Road. Walk to destination. Journey time about 6 minutes. [Map]