An Illuminating Christmas At Pan Pacific Singapore

This year Christmas function at Pan Pacific Singapore is held at the new built Keyaki Garden Pavilion that is located in the beautiful Japanese Garden. Overlooking the skyline of Marina with a lush green landscape and a koi pond, the garden pavilion seating up to 40 pax, can be tailored to different events, perfect of the festive seasons. In addition, the various F&B establishments at the hotel will be also rolling up different festive menus as well as gourmet takeaways.

Homemade Pork Pate Terrine

Cabernet Wine Poached Pigeon

From their popular buffet restaurant - Edge, we are served the Homemade Pork Pate Terrine and Cabernet Wine Poached Pigeon. The homemade pork pate terrine comes with smoked green tomato, peppercorn and tonne de savoy beignet. This is best to have together with some warm bread. As for the cabernet wine poached pigeon, it comes with chestnut barley risotto. The pigeon is cooked to a beautiful pink which tasted really lovely.

Braised Parma Ham in Supreme Stock accompanied with Turkey Wanton

What impressed me most is the dish from Hai Tien Lo, Braised Parma Ham in Supreme Stock accompanied with Turkey Wanton. Two different types of ham are used in the dish, perfuming it for that extra flavour. For those that dislikes the porky taste, the clever use of the turkey for the wanton is a delicious rendition.

Grilled Lobster with Spicy Cod Roe Sauce

One of the latest addition to the restaurants at Pan Pacific Singapore is the Japanese restaurant - Keyaki. We had the Grilled Lobster with Spicy Cod Roe Sauce. What stole my heart is the cracker that is packed with the crustacean flavour.

Baked Eight Treasures Turkey

This year Pan Pacific Singapore has created the Baked Eight Treasures Turkey ($178) which is baked in lotus leave. In the turkey you can find stuffing such as chestnuts, yam, mushroom, Chinese sausage, red date, wolfberry, gingko nut and dried shrimp. An Asian take of the tradition turkey which is a winner for me, that will suit the local palate.

Choco Choux Sapin Tart

Besides the gourmet roasts for takeaway, there are other Christmas log cakes and sweet treats selections too. Looking magically christmassy is the Choco Choux Sapin Tart ($65, 1kg).

D24 Durian Pandan Log

For the log cakes, there are D24 Durian Pandan Log ($70, 1kg), Strawberry Rhubarb Buche De Noel ($70, 1kg) and Gianduja Caramel Log ($70, 1kg). I am not a cake person but these log cakes created by Pastry Chef Eddy Yau are not over sweet, delicious and well balanced in flavours.

Strawberry Rhubarb Buche De Noe

From 12 November to 26 December 2018, guests may order the festive goodies at Pacific Marketplace (level 1) or via online orders at pacificmarketplace.sg, and collect their purchases at Pacific Marketplace between 1130am and 9pm. Enjoy 15% early bird savings for orders made from 12 to 30 November 2018. To place an order, speak with us at 6826 8240, email dining.ppsin@panpacific.com, or visit pacificmarketplace.sg.

Note: This is an invited tasting.


Pan Pacific Hotel Singapore
7 Raffles Boulevard
Singapore 039595
Nearest MRT: Promenade (CC Line, DT Line)

Zafferano @ Ocean Financial Centre - The Revitalised Menu Comes With A Touch of Finesse

I visited Zafferano when it first opened its door back in 2012. Six great years have passed and the restaurant located on level 43 of the Ocean Financial Centre, revitalised its menu with a new chef on board. The new Executive Chef, Chef Emanuele Faggi has bags of experience under his belts, with his last stint helming the kitchen of Gaia Ristorante.

Rice Cracker 3/5

Before starting our meal, we are served complimentary Rice Crackers and Homemade Bread. The colourful rice crakers looks like coral in the sea. The coloring comes from natural ingredients such as beetroot, saffron, spinach and squid ink.

Homemade Bread 4.2/5

The warm and fluffy homemade bread is not to be missed too. My favourite is the Cheese and Onion Bread which gives it an added bonus in aroma.

Salmone 3.8/5

The slices of Salmon is marinated in beetroot juice for 3 days. I find it a bit on the salty side when having it on its own. Hence it is better to pair it with the salsa verde, beetroot lime salad and quinoa chips, to get that balance.

Raw Red Prawns 4.5/5

I didn't know Italian cuisine serves raw food too. The Raw Red Prawns ($32) from Mazara is drizzled with olive oil and crowned with a cocktail sauce. The sweetness of the raw red prawns goes really well with the cocktail sauce. I think the Japanese chefs can learn a thing or two from Chef Faggi.

Raw Hokkaido Scallops 4/5

I am suspecting that Chef Faggi has worked in a Japanese restaurant with his next dish, the Raw Hokkaido Scallops ($32) which is sprinkled with dried capers powder and topped with avruga caviar, served with saffron sauce. It is another beautiful dish with excellent pairing but not stealing the limelight of the ingredient.

Saffron Risotto 5/5

The Saffron Risotto ($32) is Chef Faggi’s tribute to his mentor, the late Chef Gualtiero Marchesi. Putting aside the 24 karats gold leaf which I thought it is not really necessary, scored full marks for me. Cooked in a vegetable stock, with white vinegar, bone marrow and saffron, these yellow gold rice grains are packed with robustness and an enjoyable textural bite to it. This is the most perfect plate of risotto I have ever even.

Ricotta and Spinach Gnudo 3/5

Chef Faggi is from Tuscan and gnudo is a staple there. He has also brought this onto the menu in the Ricotta and Spinach Gnudo ($26). Gnudo is like a gnocchi-like dumplings without the pasta. Ricotta, parmesan, spinach and egg white are mixed in and rolled into a ball, and then boiled in water. The sauteed baby squid provided the needed dimension to the dish or else it will be quite monotonous.

Bottoni 3.8/5

While I was slightly lacked down by the salty veal stock, the Bottoni ($38) has the potential to be one of the signature dishes at Zafferano. The hand crafted bottoni is filled with braised veal tongue which has been slowed cooked in vegetable stock for 4 hours. These little parcels are really delicious. What is even bolder and surprising is the pairing of fresh oyster. An unexpected combination that actually works harmoniously together.

Oven Baked Black Cod 4/5

The Oven Baked Black Cod ($58) is served on a bed of roasted potato puree, with vanilla scented green asparagus on the side. Cooked to perfection is the Alaska black cod which comes with crispy skin, while the fish meat is still moist.

Lamb Loin 4/5

If you are those that is concerned with the gaminess of the lamb, the Lamb Loin ($55) does not have that. This is probably due to the fact hat the lamb loin has been sous vide with thyme and garlic. It is pan fried and finished off on charcoal grill before serving. For the sides, there are the bok choy and eggplant puree to go along with the tender red meat.

Black Angus Beef Tenderloin 3.5/5

Another bold combination by Chef Faggi is the Black Angus Beef Tenderloin ($58) which is gratinated with liquorice and capers. Although the liquorice did not overpowered the beef, I thought it somehow suppresses the flavour, not allowing it to shine. I have to admit I am not a fan of liquorice so I can't speak for those who enjoys it. Completing the dish, the red meat is paired with celery root puree and grilled leeks.

'Bresse' Pigeon 2 Ways 4/5

At Zafferano, the Pigeon ($68) dish is presented in two ways. The legs are braised till tender while the breast meat is roasted and smoked in rosemary before serving. The first plating is a bit shocking after all the previous plating, it felt like the bird has died a tragic death. I personally prefer the roasted breast meat for that acquire taste that is quite close to that of pig liver. This is further accentuate with hints of rosemary aroma.

Mascarpone Cloud 4/5

What an appropriate name for the soft and fluffy as cloud dessert, Mascarpone Cloud ($16). It is made up of mascarpone cheese and cream. The shredded sponge covering the mascarpone cheese and cream is infused with saffron and crafted to look like the mimosa flower.

Chocolate Cremino 4.2/5

Last but not least, the Chocolate Cremino ($16) wraps up the dinner on a sweet note. The chocolately rice mousse is without cream, made using 65% Valrhona cocoa. To balance the bitterness, this is paired with white sable, yoghurt sponge and watermelon sorbet.

Compare to the menu when Zafferano first started which is more traditional and comforting Italian cuisine, the new menu by Chef Faggi has brought finesse and bold flavours to it.

Note: This is an invited tasting.


Zafferano 
Ocean Financial Centre
Level 43
10 Collyer Quay
Singapore 049315
Tel: +65 65091488
Facebook
Website
Nearest MRT: Raffles Place (EW Line, NS Line)

Opening Hours:
Lunch
Mon-Fri: 1130am - 3pm
Brunch
Sat: 12pm - 3pm (contact restaurant for more info)
Dinner
Mon-Fri: 530pm - till late (last order 10pm)
Sat: 630pm - till late (last order 10pm)
(Closed on Sun)

Direction:
1) Alight at Raffles Place. Take Exit C or J. Walk to Ocean Financial Centre which is on the left. Journey time about 3 minutes. [Map]

Botanico @ The Garage (Singapore Botanic Gardens) - Dining At UNESCO World Heritage Site

Two new dining concepts has taken over The Garage, a conservation building within Singapore's first UNESCO World Heritage Site - Singapore Botanic Gardens, that was built in the 1920s. Once a stable for cars, the second floor is now occupied by Botanico helmed by Spanish-born Chef Antonio Oviedo. The restaurant offers a contemporary-bistro seasonality driven menu.

Botanico Salad 4.2/5

A celebration of summer in the plate comes in the form of the Botanico Salad ($18) which comprises of heirloom momotaro tomatoes, burrata, pickled beetroot, radishes, charred cucumber, fresh figs and edible flowers, dressed in olive oil. Besides the sweetness of the tomatoes, the other highlight on the plate has to be pickled beetroot.

Calamaritos 4/5

The Calamaritos ($12) is simplicity at its best. The unmarinated fresh baby squid is coated with tempura flour and deep fried to crispy. Zest it up with a squeeze of the lime and have it with the seaweed aoli to complete the enjoyment. Be warned, this is very addictive.

Idiazabal Croquettes 4/5

The Croquettes ($14) here is made using smoked Idiazabal cheese emulsion. Idiazabal is a raw unpasteurised sheep milk cheese from the Basque country. The delightful crispy bite comes from the coat of bread crumbs which is deep fried to golden brown. It is then paired with some slices of chorizo for an elevated enjoyment.

Chargrilled Green Asparagus 4.2/5

A smokey aroma filled the air when the Chargrilled Green Asparagus ($12) was served. I was told that the asparagus was smoked with dried asparagus peek in the Inka oven. The crunchy asparagus is then paired with bernaise, tarragon flowers, tarragon leaves, charcoal-grilled hazelnuts and grapefruit segments. The dish may seems simple but the smart cooking has given it a new form of life to the asparagus.

Lamb Tartare 4.5/5

I have eaten many beef tartare but Lamb Tartare ($20) is a first for me. The chopped lamb is paired with black olives arlette, pickled onions, nasturtium and topped with mustard ice cream. This is surprisingly good, with the flavours tickling all the senses, seducing you to eat it up.

Smoked Sardines 4.5/5

The Smoked Sardines ($20) is a seasonal dish on the menu. We were lucky to have the Japanese sardines known as iwashi which is actually smoked in-house. This is paired with Aijo Blanco (almond, garlic, olive oil), Migas (croutons fried in iberico fat), chorizo bits and Kyoho grapes. The play of flavours and textures, working harmoniously together made this an amazing dish. Do note, the kitchen may replace the sardines with mackeral if iwashi is not in season.

Japanese Scallops 3.5/5

While the rest of the group enjoyed the Japanese Scallops ($27) with Topinambur puree and crisps, iberico lardo and samphire, I have a different view. I like the used of the iberico lardo to enhance the flavours but the samphire did not quite work for me. While it gives the dish a crunchy texture, I thought the earthy flavour throws the balance slightly off.

Roasted Pigeon 4/5

The Roasted Pigeon ($27) is served in two ways. The pigeon breasts is pan seared to medium rare while the pigeon leg is sous vide to tender. The other components on the plate are parsnip brown butter puree, parsnip slices sauteed with brown butter, shavings of smoked walnuts and butterfly sorrel. Pigeon has quite an acquire taste which is either you like it or hate it. Personally, I enjoyed it

Chargrilled Carabinero 3.8/5

A comforting and hearty dish on the menu is the Chargrilled Carabinero ($28). The scarlet prawns are charcoal grilled in Inka oven and topped with pine nuts. The mellow rice is cooked with Bomba rice and topped with pork trotters cube. I could detect trace of saffron too.

Botanist 4/5

The Botanist ($12) is a dessert interpretation of gin and tonic. It comes with compressed granny smith apple cubes infused with gin and juniper berries, lime gel, cucumber sorbet, coconut foam, coconut sable crumble, kefir lime zest. My favourite is the cooling and refreshing cucumber sorbet.

Tropical Fruits 3.5/5

The other dessert, Tropical Fruits ($14) is inspired by the botanical surroundings and tropical fruit trees that used to line the orchard. The highlight on the plate is the creamy laksa leaf ice cream but unfortunately the flavour was masked by the jackfruit's sweetness. It needed some refinement to achieve a better balance.

A visit to The Garage is not complete without checking out the hidden bar on the 2nd level at Botanico. The alfresco bar area is actually air conditioned! It has definitely set a new benchmark of outdoor dining in Singapore which is air conditioned. It is amazing that the design of the place is able to trap the cool air within, keeping the temperature around 20-25 degree celsius.

Note: This is an invited tasting.


Botanico 
The Garage (Singapore Botanic Gardens)
via Cluny Park Gate
50 Cluny Park Road
Singapore 257488
Tel: +65 98311106
Facebook
Website
Nearest MRT: Botanic Gardens (CC Line)

Opening Hours:
Wed-Sun: 6pm - 10pm

Direction:
1) Alight at Botanic Gardens MRT station. Take Exit A. Turn left and walk to Cluny Park Road. Turn left onto Cluny Park Road and continue walking down the road. At Cluny Park Gate, walk in and walk to destination. Journey time about 8 minutes. {Map]

Olivia Cassivelaun Fancourt (OCF) Singapore @ The Arts House - Launches A New Summer Menu

My first visit to Olivia Cassivelaun Fancourt or more commonly known as OCF Singapore was back in 2014 on a food trail with restaurant week. I am back again at OCF Singapore to check out their new summer menu specially designed by Chef Jonathan to feature the seasonal produces. By the way, do note that this menu is only available from 11 July to 11 September 2016.

Amuse Bouche 3.8/5

The dinner menu at OCF Singapore is very simple. It only offers two set menus. 3-Course Gourmand Menu ($88) or 5-Course Prestige Menu ($158). The group of us decided to go for the 3-course gourmand menu, starting with the amuse bouche. Served in an egg shell is a poached egg topped with some sort of egg foam perfumed with some Indian spices.

Les Coquilles Saint-Jacques 4.2/5

There are 3 choices of starters on the gourmand menu. Since there was three of us, we just order one of each. I had the Les Coquilles Saint-Jacques (supplement $30) which is actually Hokkaido Scallop and Cauliflower puree with a touch of lemon and kristal caviar. A clean dish on the palate focusing on the sweetness of the scallop complemented by the saltiness of caviar.

La Pommes de Terre 4/5

The other two starters we tried are the La Pommes de Terre and La Tomate des Jardin Rabelais. The  La Pommes de Terre showcases two textures of the agria potatoes. The butter and crumbly potatoes are accompanied by bacon spiced with aromatic vadouvan, watercress coulis, crisps and aged comte cheese.

La Tomate des Jardin Rabelais 4.8/5

My favourite of the three starters is the La Tomate des Jardin Rabelais. The rabelais tomatoes poached in vanilla was so sweet, it was like having candy on a plate. I would highly recommend going for this.

Le Boeuf 4.2/5

For the main, I had the Le Boeuf (supplement $70 - 150grams). The Japanese Hida Striploin is cooked perfetly to medium, paired with braised cartilage and onion marmalade. I specially enjoyed the sweetness of the onion marmalade to cut through the richness on the plate. I thought the sauce was a bit heavy for the beef hence I ended up have the striploin on its own which is already so flavourful.

La Legine 4/5

For non meat lover, there is the La Legine. The herb-crusted patagonian toothfish is moist and buttery, accompanied with summer cabbage and wild mushrooms, dressed in a poultry jus. Nothing fancy but a smoothing experience cleaning up the plate.

Le Pigeonneau d'Origine Francaise 4/5

An acquire dish on the mains is the Le Pigeonneau d'Origine Francaise. I think the chef has got the doneness of the brittany pigeon spot on. The unique pairing of the bitter chocolate sauce, is new to me and it did work with the game. The pickled cherries also played an important supporting role to cut the gamy taste.

Cucumber Sorbet with Compressed Grape 4.5/5

We were served Cucumber Sorbet with Compressed Grape as palate cleanser before moving to our dessert. The cucumber sorbet was light and very refreshing. All I know is I was craving for another scoop of it.

L'Abricote 4.2/5

Wrapping up the 3-course meal is the L'Abricote. The choux puff pastry with earl grey mousse is topped with a spiced poached apricot from rousillon, served with a scoop of tahitian vanilla ice cream. The crispy and airy pastry completed a delightful culinary experience at the historical building which housed OCF Singapore.


Olivia Cassivelaun Fancourt (OCF) Singapore
The Arts House
1 Old Parliament Lane
#02-02
Singapore 179429
Tel: +65 63339312/9412
Facebook
Website
Nearest MRT: Raffles Place (EW Line, NS Line)

Opening Hours:
Mon-Fri: 12pm - 2pm, 6pm - 10pm
Sat: 6pm - 10pm
(Closed on Sun)

Direction:
1) Alight at Raffles Place MRT station. Take Exit H. Turn right and walk towards the river. Turn right on the right at the river, walk towards the bridge. Cross the bridge. Walk along the river and turn right onto Parliament Lane. Walk to destination. Journey time about 8 minutes. [Map]