Salt Grill & Sky Bar @ Ion Orchard - Introduces 'Weekend Social' An Elevated Australian Communal Brunch Experience

Located at the summit of ION Orchard with a stunning 360 view of the city skyline, modern Australian all-day restaurant and bar, Salt Grill & Sky Bar recently introduces 'Weekend Social'. It is a brand new communal brunch dining experience, featuring a selection of shared plates which showcases the best produce that the region has to offer.

Cold-smoked Aoraki King Salmon 4/5

The new brunch menu is no less impressive, with a variety of options to choose from from the small, large plates to larger dishes. Start with a light Cold-smoked Aoraki King Salmon ($22) served with creme fraiche, horseradish, and crunchy fermented cucumber to add a zestiness to the rich oak-smoked flavour of the fresh salmon.

Roasted Spencer Gulf Prawns 4.2/5

Next, indulge in the Roasted Spencer Gulf Prawns ($24). So fresh and sweet, it needs no further condiments to enhance its natural flavours. It is served with dollops of seaweed butter for a kick of umami richness, as well as a special lap cheong chilli jam to add a subtle tinge of spice to the juicy prawns.

Parmesan & Truffle Polenta 4.5/5

The Parmesan & Truffle Polenta ($18) was an absolute favourite, with plenty of truffle shavings, parmesan and shimeiji mushrooms on a smooth, creamy bed of polenta. Break into the Japanese free-range egg and mix in the yolk to meld all the ingredients in the dish together. Best enjoyed with the complimentary bread slices, which you can also use to mop up every last dollop of this goodness.

Miso-glazed Bangalow Pork Chop 3.8/5

For something more substantial, opt for the large plates with meatier options such as the Miso-glazed Bangalow Pork Chop ($39) served with warm kimchi & potato, apple & cabbage slaw.

Slow & low Indian Spiced Lamb Shoulder 4/5

The Slow & low Indian Spiced Lamb Shoulder ($38) comes marinated in fragrant Indian spices which rendered it meltingly tender, and teams perfectly with the saffron fregola, rita and cucumber salad.

Grilled Local Chicken 'Inasal Style' 4.2/5

While the unanimous favourite around the table is the Grilled Local Chicken 'Inasal Style' ($36). The grilled chicken boasts an extremely tender texture and comes served with a side fragrant truffle fried rice, onsen egg and tomato salsa, adding a refreshing tang to the dish.

400g Westholme Wagyu Rump Cap MBS 5 4.5/5

The Weekend Social menu also features a few larger dishes for diners of bigger group sizes. The highlight goes to the 400g Westholme Wagyu Rump Cap MBS 5 ($108). A thick cap of fat runs across the top, which gives a rich depth of flavour and succulence to the steak. It comes served with an umami mushroom ragout, thick, crispy hand-cut chips, Japanese free-range eggs, bearnaise and house ketchup.

The rest of the weekend brunch menu is a curated selection of raw dishes like oysters and wagyu beef tartare; different types of artisanal cheeses like the aged cheddar, brie au poivre and reblochon; as well as sweet treats such as the Pavlova with Vanilla Mascarpone and Balsamic Strawberry Compote ($14), House Coconut Sorbet ($14), and Banoffee Tart ($14)

Banoffee Tart 4.2/5

My favourite goes to the Banoffee Tart ($14) with miso caramel, and chocolate & banana mousse encased in a cinnamon shortcrust, adorned with a dehydrated banana. From the saltiness of the miso caramel which balances perfectly with the slight sweetness of the chocolate banana mousse, to the buttery, crumbly crust, it is a well-crafted dessert to end your meal with on a sweet note.

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.


Salt Grill and Sky Bar
ION Orchard
2 Orchard Turn
Singapore 238801
Tel: +65 65925118
Facebook
Website
Nearest MRT: Orchard (NS Line)

Opening Hours:
Daily: 1130am - 11pm

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

Audace Bar & Restaurant @ Wanderlust Hotel Singapore – Modern French Bistro Fare With A Contemporary Twist

Opened in May 2017, Audace Bar & Restaurant also short for "Audacity" is a whole new concept built on the idea of bistronomy (bistro fare with a contemporary twist). It is helmed by Chef Jeremy Gillon hailing from Le Montana in the French Alps where he was executive chef of a trio of restaurants and led French restaurant L'Epicurien to receive its first ever Michelin star in 2015. So, what makes Audace "audacious"? Its audacious demeanor begins with its locale in Little India, within the quirky Wanderlust Hotel. Rather than serving up audaciously bizarre concoctions on the menu that one may expect, the restaurant presents an ever-changing sensational offerings of French bistro fare with contemporary touches, working food alchemy magic with a combination of imported and Tekka market-sourced ingredients, as well as infusing components with wild herbs thoughtfully foraged from the French Alps. Here, Audace offers a more relaxed, casual and approachable fare to curate an unforgettable dining experience different from the traditional mould of Michelin star fine dining.

Open throughout the day from Tuesday to Sunday, Audace provides a continental breakfast spread and an afternoon tea selection of sweet treats. On Sundays, it offers a communal brunch, consisting of 6 Appetisers, 5 Main Courses, 5 Side dishes and 5 Desserts placed in the centre of your table for sharing. We tried the 16-dish Sunday Brunch menu rolled out by Audace. Do note that dishes on the menu are subject to changes due to the seasonality of the ingredients used.

Arugula Salad, Parmesan, Lemon And Olive Oil Dressing 3.8/5

For the appetisers, we had the Arugula Salad with Parmesan, Lemon and Olive Oil Dressing. The argula salad boasts a crunchy texture while its accompaniments, an abundance of parmesan pieces atop and olive oil dressing bring a lift to its taste.

Shark Rillette 4/5

The Shark Rillette comes in a small bowl and an accompanying side of crusted bread. Creamy with a slight crunchiness in between bites, the shark rillette may be a tad too salty when eaten on its own. It acts as a spread on the bread provided to prevent it from being too overpowering.

Asparagus Salad Chorizo Iberico 4/5

The Asparagus Salad Chorizo Iberico features two stalks of asparagus with a nice crunchiness and subtle sweetness, while the thin slices of fresh chorizos add a rich savouriness in accompaniment, resulting in an appetiser that is refreshing and light on the palate.

Focaccia With Cooked Ham & Mascarpone Black Pepper 4/5

For a more carb-loaded appetiser, the Focaccia with Cooked Ham & Mascarpone Black Pepper features small pieces of mildly salted cooked ham garnished with mascarpone black pepper sitting atop slices of focaccia bread, which is essentially flat oven-baked Italian bread with a crisp texture.

Salmon Gravlax Beetroot 4.2/5

The Salmon Gravlax Beetroot comes in slices of fresh smoked salmon. Paired well with the thinly sliced beetroot and puree on the side for a refreshing combination.

Duck Terrine & Pickles 3.8/5

The Duck Terrine & Pickles is slightly heavier on the palate and stronger in taste with its tender duck terrine meat, which imparts a mild saltiness and paired with sourish pickles that has a harder tart texture to complement the soft duck terrine.

Grilled White Tuna, Origan 4.2/5

Moving on to the mains, we had the Grilled White Tuna, Origan. The white tuna had a perfect grilled crisp skin which reveals the meat within with a softness and tenderness that just melts in the mouth. It sits on a bed of Origan mash which complements the tuna well with a subtle herb fragrance.

Red Snapper with Kafir & Orange Paste Dressing 4.2/5

The Red Snapper with Kafir & Orange Paste Dressing left an impression with its tender meat that breaks easily in the mouth, with accompaniments of kafir and orange pasta dressing which adds a citrusy note to the dish.

Braised Pork Belly 4/5

The Braised Pork Belly features a perfectly crisp skin with an almost half-half ratio of fats-meat within. It results in a sublime slice of pork perfect for pork belly lovers who perhaps prefer a greater proportion of fats in their braised pork belly meat. The crunchiness of the accompanying chestnut slices and crispy crackers add a texture to the dish though the flavours in the combination are too fleeting to leave much of an impact.

Smoked Breast Duck 4.2/5

The Smoked Breast Duck is presented in neat slices of duck breast meat. Tender, juicy with a slight smokiness in its taste, the chestnut mash smeared on the side is a nice touch to the duck breast meat.

Skewer Flank Beef 4.2/5

The Skewer Flank Beef comes in glistening cubes of beef stacked neatly on a skewer, with some bits slightly tougher but the rest of it is enjoyable with a smoky taste, almost to the point of being tender yet retaining a resilient bite.

Creamy Polenta 4/5

The Creamy Polenta served as a side dish – creamy textured and buttery tasting, is a perfect complement to the mains served.

Orange Cream Tartelette & Candied Berce, Macaron Speculoos Cookies 4/5

The Orange Cream Tartelette comes in dollops of smooth orange cream with a mildly sourish taste, Speculoos Macarons stuffed with a subtly sweet speculoos cream, and Cookies that boast a nice crunchiness and chocolatey flavour. Overall, a platter of desserts that features a contrast in textures and flavours that keep the palate from getting bored.

Dark Chocolate Mousse With Salted Caramel 4.2/5

The Dark Chocolate Mousse with Salted Caramel features a smooth creamy chocolate mousse with a dark and intense flavour, subtle saltiness with the salted caramel, and served with roasted pecans for an additional crunch and nutty undertone.

Calamansi Sorbet 3.8/5

The last desserts dish we had is the Calamansi Sorbet, which features a refreshingly light and smooth calamansi sorbet, though its sourness is further augmented by the bed of pomelo flesh below. The candied berce and orange slices give a crunchy contrast to the smoothness of the sorbet, yet add a citusy note with just a subtle sweetness to the otherwise overwhelmingly sour dish.

Audace tries to push boundaries and challenge the norm with continuous pursuit of innovative dishes. The food overall fares quite excellently with never ending elements of surprise when the menu changes very week.

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.


[CLOSED]
Audace Bar & Restaurant
Wanderlust Hotel
2 Dickson Road
Singapore 209494
Tel: +65 62981188
Facebook
Website
Nearest MRT: Jalan Besar (DT Line)

Opening Hours:
Tue-Sat: 1130am - 2pm, 2pm - 6pm, 630pm - 12midnight
Sun: 1130am - 4pm

Direction:
1) Alight at Jalan Besar MRT Station. Take Exit A. Cross the road. Walk to Dickson Road. Walk to destination. Journey time about 3 minutes. [Map]

Ninja Cut @ Seah Street - Delicious And Instagrammable Rice Bowls And Matcha Hotcake

The ninja strikes again with a nice outlet at Seah Street. Opened on 1 October 2016, Ninja Cut is the sister outlet of the popular Ninja Bowl. The difference here is that the menu features more premium ingredients such as roast ribeye crackling pork belly, cod etc. Similar to the concept of Ninja Bowl, diners have the option to add a base of choice to the bowl such as soba noodles, quinoa, ninja rice and garden greens at an additional cost of $2-$3.

Oh My Cod 4/5

Oh My Cod ($18) comes with a baked fillet of miso cod, pickled beets, honey-glazed carrots, asparagus, edamame and an onsen egg. For the base we added Soba ($2) to complete the meal. A highlight of the bowl is the umami-filled saikyo shiomiso from Kyoto, giving the buttery cod fish an additional layer of sweetest.

Gimme Chimi Chicken 4/5

Gimme Chimi Chicken ($14) consists of cajun-spiced chicken breast. chimichurri sauce, sauteed brussel sprouts, cherry tomatoes, grilled corn furikake, mixed nuts and an onsen egg. We added quinoa ($3) for the base. The highlight for this bowl has to be the chimichurri sauce that elevated the whole enjoyment of the tender and juicy sous-vide chicken breast.

Squid Fix 4.5/5

The Squid Fix ($18) is my favourite bowl at Ninja Cut. It comes with a whole Japanese squid that is first brushed with a sweet secret recipe sauce blend before it is gently grilled. The bouncy tender rings of squid is accompanied by sauteed mushrooms, miso cucumbers, honey-glazed carrots, furikake and onsen egg. We added garden greens ($2) for the bowl. I probably would add the ninja rice in my next visit for a more substantial meal.

What's Your Beef? 4.2/5

What's Your Beef ($18) features a whole 150g of succulent roast beef ribeye cooked to medium rare. It comes with grilled corn furikake, sauteed mushroom, onsen egg, honey-glazed carrots and garlic chips. Be early if you want to have this as it is limited to only 30 servings per day.

Polenta Mash 4.2/5

Moving to the all-day brunch selection, the Polenta Mash ($18) is owner Darren's favourite. The rendition of the southern creole breakfast of pork and grits rendition at Ninja Cut comes with warm truffle polenta mash, sauteed mushrooms, shaved Parmesan cheese and aburi pork slices. A hearty and comforting dish that can be enjoyed anytime of the day.

The Cheeky Cheese 4.2/5

A crowd favourite has to be the Cheeky Cheese ($18). Upping a notch at Ninja Cut is the 24 hour braised Japanese curry beef cheek, that is seasoned with red wine and braised for a full day in the curry for a full bodied flavour. The other star item on the plate is the grilled cheese brioche sandwich that is so good on its own. Mop the gravy with the sandwich to soak up that beautiful flavour.

Marvellous Matcha 4.2/5

The Marvellous Matcha ($16) is like the upgraded version of the matcha lava cake I first had at Babette, one of the restaurants under the group. The matcha 'hotcake' is filled with a green tea fondant and topped with a dollop of ricotta cheese and adorned with pretty edible flowers, speculoos crumble, yuzu peel, azuki beans and homemade dango. A 15-20 minutes of waiting time is required for this dish.

Ninja Cut is a fuss-free convivial dining concept that offers a collection of ten main dishes and a variety of brunch items. The meals are prepped a la minute to serve and all prices are nett cost. By the way it also serves a good coffee blend that is specially roasted and curated by Tiong Hoe Specialty Coffee.

Noted: This is an invited tasting.


Ninja Cut
32 Seah Street
Singapore 188388
Tel: +65 62647727
Facebook
Nearest MRT: City Hall (EW Line, NS Line)

Opening Hours:
Mon-Fri: 930am - 730pm
Sat-Sun: 9am - 6pm

Direction:
1) Alight at City Hall MRT station. Take Exit A. Walk to the junction of Bras Basah Road and North Bridge Road. Cross the road, walk towards Raffles Hotel direction. Walk down North Bridge Road and turn right on to Seah Street. Walk to destination. Journey time about 6 minutes. [Map]

Skyve Wine Bistro @ Winstedt Road

Skyve has turned 2 this July and it also brought about some changes to the restaurant. First of all, the restaurant formerly known as Skyve Elementary Bistro and Bar has rebranded as Skyve Wine Bistro. Skyve has extended their wine list to over 70 labels of affordable and good quality wines. The change also sees a new revamped menu under the newly appointed Executive Chef Jachin Tan featuring hearty new creations with nuances of Asian flavours.

Oysters 4.8/5

Oyster fans will rejoice with the different offering of tempting new oyster flavours in the new menu. Starting from left to right, we have the Mentaiyaki Oyster ($34 for half dozen) which is served with mentaiko, crunchy ebiko, lemon juice and aioli. Followed by the Kilpatrick Oyster ($34 for half dozen) which is topped with lardon of bacon, Worchestershire and chives. And lastly the Chilean Oyster ($34 for half dozen) comprised a refreshing combination of serrano, lime juice, red wine vinegar and cilantro. Each oyster has its own characteristic and I enjoyed how the different sauces and ingredients accentuated the experience. The Chilean will be cleaner in flavour allowing one to appreciate the freshness of the oyster. The Kilpatrick has a bolder flavour further lifted by the different textures. The Mentaiyaki appealed to me more with its subtle Japanese influenced flavours.

Crab Momotaro 4.2/5

The Crab Momotaro ($22) clearly demonstrated the chef cooking style of 'organic' and going 'back to basic'. The chilled crabmeat, confit of tomato momotaro, Thai inspired basil pesto and yuzu sorbet was straight forward, clean and refreshing allowing the natural flavours of each ingredients to come through.

Petuna and Ume Somen 4/5

The Petuna and Ume Somen ($20) is a delicate dish of pan seared petuna, ebiko, mango, chilli, sesame yuzu dressing, cold somen and mesclun. An interesting and light dish with different textures and Asian influenced flavours on a plate.

Sous Vide Poulet 4.2/5

One of Chef Jachin's signature creation is the Sous Vide Poulet ($34) that was glazed with an apricot based sauce accompanied with candied pacans, baby vegetables and pommes puree. The chicken leg was cooked perfectly, tender and moist with the skin having a nice sweet crisp. The candied pecans was a welcome addition with its sweet nutty goodness but I did not see how it contribute to the whole enjoyment of the dish.

Cereal Crusted Cod 4.2/5

A good change to the usual breaded crust is the Cereal Crusted Cod ($36) served with seasonal vegetables and soyu ginger vinaigrette, . The fatty cod fish has its skin crusted with cereal and spice which gave it a nice texture enjoyment on top of the excellent execution of the fish.

Polenta Mushroom Stack 4/5

For vegetarian, you can try the Polenta Mushroom Stack ($34) which comprised of crispy polenta cakes, mushroom fricassee, grilled portobello, seasonal vegetables and homemade pesto. The delectable combination did not disappoint and I can gladly say vegetarian dish is no more boring and one dimensional.

Snicker Bar 4.5/5

Skyve rendition of the the Snicker Bar ($12) comes in the form of salted caramel pudding, peanut butter, chocolate ganache, feuilletine, flambed bananas and vanilla gelato was probably my favourite among the 3 desserts I tried. I simply could not help myself going back for more of the chocolate richness.

Camomille Tea Creme Brulee 4/5

A nice twist is the Camomile Tea Creme Brulee ($12) of camomille tea infused vanilla egg custard, puff pastry stick, caramelized sugar and lychee sorbet. The custard base was not too eggy and came with a contrasting layer of caramelized sugar that cracked with the break of spoon.

Mango and Cheese Semifreddo 4/5

For a sweeting ending to the wonderful dinner, the Mango and Cheee Semifreddo ($12) with rippled frozen mousse, frozen lime foam and sablee cookies perfectly summed up the day on a sweet note with the heavenly combination.


Skyve Wine Bistro
10 Winstedt Road
Block E #01-17
Singapore 227977
Tel: +65 62256690
Facebook: https://www.facebook.com/SkyveWineBistro
Website: http://www.skyve.sg/
Nearest MRT: Newton (NS Line), Little India (NE Line)

Opening Hours:
Daily: 10am - 1am

Direction:
1) Alight at Newton MRT station. Take Exit B. Turn left and follow the path way to the overhead bridge. Cross the overhead bridge to Newton Food Centre. Cut across the food centre to the car park. At the car park, turn left and continue walking to end of Monks Hill Terrace. At the end of the road, turn right onto Winstedt Road. Walk to destination. Journey time about 12 minutes. [Map]

2) Alight at Little Indiamb MRT station. Take Exit A. Walk to bus stop along Bukit Timah Road (Stop ID B40011). Take bus number 48, 66, 67, 170 and 960. Alight 2 stops later. Walk down Bukit Timah Road towards Shell petrol station. Turn left onto Winstedt Road. Walk to destination. Journey time about 12 minutes. [Map]