Wooloomooloo Steakhouse @ Maker's Mark 3-Course Festive Set Lunch Menu For Only $48++

For the upcoming festive period from 26 November to 30 December 2020, Wooloomooloo Steakhouse is launching a special weekday 3-course set lunch menu with Marker's Mark, the premium handcrafted bourbon whisky from Kentucky, USA. The 3-course lunch menu priced at $48++ consists of an appetiser, main course and dessert. The menu will showcase a few dishes incorporating Marker's Mark in them.

Make It Mine 4.2/5

Warm Christmas Chocolate 4/5

Before proceeding to lunch proper, you can start with a few glasses of  Maker's Mark festive cocktails, swinging into the festive mood. Make It Mine is a refreshing citrusy cocktail with pleasant notes of cinnamon. For something warm and soothing, opt for the Warm Christmas Chocolate.

Onion Focaccia 4.2/5

Upon settling down at the table, complimentary freshly baked Onion Focaccia with caramelised onions with whipped butter at the side was served. The focaccia was warm, airy and fluffy with a hint of oregano.

Flammekueche 4/5

For the first course, diners can choose from the Flammekueche, Roasted Carrot & Parsnip Soup or Wooloomooloo Salad. The Flammekueche is a delectable pastry tart with butter-poached onions, crowned with applewood smoked bacon and creme fraiche.

Roasted Carrot & Parsnip Soup 4/5

The Roasted Carrot & Parsnip Soup is a hearty and comforting starter, whetting the appetite. The flavourful soup even comes with brown butter croutons and crab floss for that extra textural contrast.

Wooloomooloo Salad 4/5

My personal favourite among the three starters is the Wooloomooloo Salad. Not only is it tasty, but it is also value for money with tender filet mignon, spinach, mushrooms and black truffle. What I really applaud is the tangy dressing that brings everything together.

Maple-Glazed Salmon 4/5

Moving to the mains, diners have a choice from the Maple-Glazed Salmon, Tiger Prawn Fettuccine, Snake River Farms Pork Chop, Great Southern Pinnacle Australian Grass Fed Sirloin and Morgan Ranch 300-day Grain Fed USDA Prime Rib Eye (addition $20++). 

Tiger Prawn Fettuccine 3.8/5

Wooloomooloo Steakhouse is famed for their steaks, but it does offer other yummy items for the non-beef eater. Seafood lover will rejoice in the delicious Maple-Glazed Salmon. The salmon is cooked to a beautiful pink with a layer of crispy caramelised skin from the glazed maple. Another seafood option is the Tiger Prawn Fettuccine, tossed in homemade pesto sauce, toasted pine nuts and parmesan paired with crunchy tiger prawns.

Snake River Farms Pork Chop 4.2/5

No surprise, Wooloomooloo Steakhouse does a good pork chop too. Their Snake River Farms Pork Chop glazed with miso is tender and juicy. Paired it with apple compote for elevated enjoyment.

USDA Prime Rib Eye 4.5/5

Not to be missed is the steak at Wooloomooloo Steakhouse. We had the Morgan Ranch 300-day Grain Fed USDA Prime Rib Eye (additional $20++) that comes with honey-roasted parsnips, truffle mash potatoes and charred broccoli. The Chef has also specially concocted the Maker's Mark peppercorn sauce to complement the beautifully grilled piece of steak.

Pecan Pie 4/5

Last but not least, diners can choose between two beautiful desserts - Pecan Pie or Apple Frangipane Tart to complete the 3-course meal. The Pecan Pie's sweetness and nuttiness work harmoniously with the signature caramel and notes from Mark's Marker cream for enhanced enjoyment. The Apple Frangipane Tart layered with slices of granny smith apple, is another delightful dessert that will sweeten your day.

Apple Frangipane Tart 4/5

The Marker's Mark 3-Course Festive Lunch Set Menu at Wooloomooloo Steakhouse will be available on weekdays from 26 November to 30 December 2020, excluding weekends, 24 and 25 December 2020. I personally find that for $48++ this is a sell, especially if you enjoy having a nice steak for lunch.

This post is brought to you by Wooloomooloo Steakhouse SG.


Wooloomooloo Steakhouse
Swissotel the Stamford
2 Stamford Road
Level 3
Singapore 178882
Tel: +65 63380261
Facebook
Website
Nearest MRT: City Hall (EW Line, NS Line)

Opening Hours:
Daily: 12pm - 1130pm

Direction:
1) Alight at City Hall MRT station. Take Exit A. Walk to Raffles City Shopping Centre. Walk to level 3. Walk to destination. Journey time about 5 minutes.[Map]

Miss Vanda - The Delivery Arm of One Michelin-Starred Restaurant Labyrinth

Miss Vanda is the delivery arm of Michelin-starred restaurant Labyrinth. The menu consists of local favourites which are somewhat familiar but yet different with an elevated twist. The concept was originally Chef Han's expansion into casual dining, but the pandemic gives birth to the delivery service instead.

Singapore Style Laksa with Premium Seafood

The Singapore Style Laksa with Premium Seafood ($28) blown me away with with its no holds barred rich flavours. The laksa broth made from fresh coconut milk, belachan and prawn heads hit me like a tank with its richness. Look deeper into the creamy broth, you will discover a treasure of pan-seared Hokkaido scallop, local Green Lip Mussel stuffed with Fish Paste, and Her Geow with Crabmeat filing. This is definitely an atas rendition of the local laksa.

Boneless Crispy Har Cheong Chicken Wings

Unfortunately the Boneless Crispy Har Cheong Chicken Wings ($14) did not travel well. It lost its crispiness when I received the delivery. However, I can imagine how good it will tastes if I get to have it pipping hot as the distinct prawn paste flavour was well marinated into the chicken wings.

Labyrinth Signature Claypot "Ang Moh" Chicken Rice

If you have tried the Labyrinth's "Ang Moh" Chicken Rice, now you have the full portion at Miss Vanda. The Labyrinth Signature Claypot "Ang Moh" Chicken Rice ($18) is created in memory of Chef Han's grandmother. She created the version during the colonial era whilst working for a British family, pairing Hainanese chicken rice with creamy chicken mushroom sauce. For those that is used to our local Hainanese chicken rice, it will take sometime to appreciate it.

Hainanese Style Sweet & Sour Sakura-Kurobuta Pork Collar

Unfortunately another dish that didn't manage to travel well is the Hainanese Style Sweet & Sour Sakura-Kurobuta Pork Collar ($24). It lost its crispy when its reached me. Putting that aside, the pork collar was tender and the accompanying sauce complemented it excellent.

Wagyu Beef Rendang with Buah Keluah

A dish that I enjoyed a lot is the Wagyu Beef Rendang with Buah Keluah ($28). This is so good with the buah keluah giving the whole dish that extra oomph. Not to mention how tender the beef rendang was, well flavoured with the aromatic rempah.

Bo Luo Bao - Char Siew Creme Diplomat Choux Puff

An interesting take of the choux puff, giving it an Asian twist is the Bo Luo Bao - Char Siew Creme Diplomat Choux Puff ($15). You can even find bits of diced bak kwa in it.

To be frank, I am glad that Chef Han is able to adapt to the new norm and started Miss Vanda. During the pandemic, the most worry thing is resistant to change and not moving on. I applaud the courage of Chef Han to take the first step. My favourite dishes are the Laksa and Beef Rendang. This is a must order.


Miss Vanda by Labyrinth
Esplanade Mall
8 Raffles Avenue
#02-23
Singapore 039802
Tel: +65 62234098
Facebook
Website
Nearest MRT: Esplanade (CC Line)

Opening Hours:
Tue-Fri: 12pm - 230pm, 630pm - 1030pm
Sat-Sun: 630pm - 1030pm

Direction:
1) Alight at Esplanade MRT station. Take Exit B or D. Walk to Raffles Avenue. Cross the road. Walk to destination. Journey time about 8 minutes. [Map]

Dining at Home During Circuit Breaker - The Salted Plum

With the COVID-19 pandemic, we have to shelve our travel plan until all the travel ban and restriction is lifted. If you have been to Taiwan and miss its cuisine, let The Salted Plum brings a piece of their Taiwanese Zichar rendition to your home during the circuit breaker period.

Lu Rou and 12-hr Eggs

The Family Value Set which comes with options for 3-4 pax and 5-6 pax. Customers can also choose to upgrade their rice to sweet potato congee. I had the regular family set which comes with Lu Rou, 12-hr Eggs, Cold Tofu, Oyster Mushrooms, Smashed Potatoes, Smashed Cucumber, Pork Chop, Burnt Chilli Chicken, Mei Cai and Red Tea Jelly Dessert.

Cold Tofu

Among the spread of dishes, I really enjoyed the fork-tender Braised Pork Belly and the soft, silky Cold Tofu.

Oyster Mushrooms, Smashed Potatoes, Pork Chop

The Oyster Mushrooms, Smashed Potatoes and Pork Chop are deep-fried to a delightful bite, but I just felt that there was too much fried stuff.

Burnt Chilli Chicken

Tender and juicy is the Burnt Chilli Chicken. I like the hint of smokiness on top of that spicy kick.

Mei Cai

I like my Mei Cai, but the seasoning was a bit heavy for my delivery. I am sure they can do better in standard and consistency.

Red Tea Jelly Dessert

Last but not least, wrapped up the meal with Red Tea Jelly Dessert. It even comes with chewy tapioca balls giving the dessert a pleasing textural contrast to the crunchy, gelatin jelly.

The Salted Plum offers both takeaway and island-wide delivery. To order visit https://www.saltedplum.co.


The Salted Plum
10 Circular Road
Singapore 049366
Tel: +65 62600155
Facebook
Nearest MRT: Clarke Quay (NE Line), Raffles Place (EW Line, NS Line)

Opening Hours:
Mon-Sat: 12pm - 230pm, 6pm - 930pm
(Closed on Sun)

Direction
1) Alight at Clarke Quay MRT station. Take Exit E. Cross the road. Walk to Carpenter Street. Walk to the end of Carpenter Street to South Bridge Road. Cross the Road. Walk to junction of South Bridge Road and Circular Road. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight At Raffles Place MRT station. Take Exit G. Walk to Circular Road. Walk down Circular Road. Walk to destination. Journey time about 8 minutes. [Map]

LUMO Bar and Restaurant @ CMO Building - Transforms The Values And Symbolism Of Light Into A Social Spot

LUMO Bar and Restaurant at CMO building is a new cocktail bar and restaurant that is designed based on the concept of light. Where Light being one of the keys to life, the cocktail menu focuses on the principles of breakfast, which many considered a staple of life. And as light can both unify and contrast, LUMO's kitchen combines wood-fired cooking and modern methods kitchen to explore the nature of dichotomies.

Dr Brown

Corresponding to the 7 constituent colours of natural light, the cocktails are categorised based on a study of 7 ingredients – Brew, Milk, Fruit, ABC, Impossible™ Salad, Toast, Treat. With each ingredient distilled into its purest form, the cocktail menu progresses from low to high ABV akin to how our day shifts from brightness to darkness. From the 'darkest' category, I had Dr Brown ($20), concocted with Plantation Original Dark, Impossible Distillate, Tomato Vermouth, Verjus, Smoked Agave Cordial, Foamee. Although I didn't feel it embrace the idea of being a 'dark' drink, neither was it bold enough for me, I like the whole Impossible™ inspiration behind it. Impossible™ distillate is made from the re-distillation of seasoned Impossible™ patty and vodka. Even the foam atop is not egg white, but a Foamee, a natural food additive to create foam.

Shoestring Fries with Mentaiko Mayonnaise and Bonito Flakes 4/5

Food-wise, the menu here is quite evolved, with fine quality ingredients presented to you in ways that are inviting and ideal for sharing. There are many versions of mentaiko dishes out there, but LUMO's Shoestring Fries with Mentaiko Mayonnaise and Bonito Flakes ($12) is one of the few that left a lingering presence in my memory. It wasn't merely a task of drizzling mentaiko mayonnaise and piling a heap of bonito flakes over the fries, but the finishing touch of torching the fries that added a dimension of smokiness just brought it up to another level.

Tomatillos & Momotaro Tomatoes 2.8/5

I had mixed feelings towards the Tomatillos & Momotaro Tomatoes ($16) done tempura-style. Deep-fried in tempura batter, the juicy Tomatillos from Mexico and Momotaro Tomatoes from Japan are meant to create a tasty contrast with the crisp batter, but their juiciness was too much for the thin batter, turning them soggy.

Aged Chicken Mid-wings Aigre Doux 3.5/5

For small plates, Aged Chicken Mid-wings Aigre Doux ($17) piqued my curiosity with the word 'Aged'. Aged beef is norms, but I have yet come across aged chicken. The chicken wings are brined with saltwater and ginger for 1 day, then aged in the dry-ager for 3 days to allow the flavours to fully seep deep into the wings. To serve, they are hot smoked with applewood on the grill and then finished with a glaze made with housemade aigre doux, a sweet and tangy housemade BBQ sauce. Although I couldn't really differentiate them from an un-aged batch of marinated wings, the method of grilling them over a fire made a huge difference to their flavour.

Potato Hash, Duck Prosciutto, Homemade Sour Cream 4.5/5

This is a must-order - Potato Hash, Duck Prosciutto, Homemade Sour Cream ($15). It is blanched and deep-fried twice, every tiny potato cube was crisped with a fluffy core. What I love was the housemade duck prosciutto - cured and aged for at least 7 days, they were fatty and meaty with a luscious mouth fill.

Bone Marrow 4.2/5

Equally satisfying is the Bone Marrow ($18) with veal jus, yellow frisee and tuile. Nothing too fancy. It is cooked, torched and simply spiked with salt and pepper, it showed off the true flavour of it.

Westholme Wagyu Intercostal 4.2/5

Sakura Pork Chop, Whisky Raisin Jus 4/5

We had two excellent meat, thanks to the firewood grill - Westholme Wagyu Intercostal ($32) and Sakura Pork Chop ($34). Both were luscious with tasty, flavorful fats that had been rendered out on the firewood grill. I prefer the wagyu as the fats were more evenly distributed, which made each piece of it equally decadent. I like how the Sakura pork chop was being fanned out, showing off the beautiful layers of fats. My favourite was the fatty slices as the lean portion tend to be a tad dry.

Wood-fire Burnt Leek 4.5/5

On the menu, there is a section dedicated to vegetables. We consumed the Wood-fire Burnt Leek ($14) as we were savouring a bone marrow - served halved, within the completely charred exterior was a soft, creamy core of the leek. Slathered with savoury anchovy butter, it attained an even fuller mouth fill and texture.

Roasted Cauliflower Steak 2.5/5

On the other hand, the much anticipated Roasted Cauliflower Steak ($15) didn't quite live up to the standard of a good cauliflower steak. It was too crunchy, and the togarashi aioli was on the richer side.

Coco Maria, Hazelnut Mousse, Feuilletine 3.5/5

For dessert, we had Coco Maria, Hazelnut Mousse, Feuilletine ($16) served with apple mint celery sorbet. The chocolate and hazelnut components were delightful. The sphere consists of a few layers - Roasted hazelnut at the centre, encased with hazelnut praline ganache, followed by chocolate mousse. Covered with a chocolate glaze, having it was like enjoying a gigantic Rocher.

Classic Apple Pie 3/5

We also had a Classic Apple Pie ($16) served with vanilla gelato and rum raisins. The apple pie itself was really delicious with sweet-tangy apple filling. It could have been even more enjoyable if the gelato was a lot creamier.

During the circuit breaker measure period where food establishments are not allow to accept dine-in customers, LUMO has put together a menu for takeaway and self collection during this period. Call or WhatsApp at 8921 3818, 45 minutes in advance before collection.

Words and photos 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.


LUMO Bar and Restaurant
CMO Building
50 South Bridge Road
#01-00
Singapore 058682
Tel: +65 89213818
Facebook
Website
Nearest MRT: Clarke Quay (NE Line)

Opening Hours:
Mon-Thu: 53pm - 2am
Fri-Sat: 530pm - 3am
(Closed on Sun)

Direction: 
1) Alight at Clarke Quay MRT station. Take Exit E. Cross the street. Walk to Carpenter Street. Walk down the street and turn right onto South Bridge Road. Walk to destination. Journey time about 5 minutes. [Map]

Tablescape Restaurant & Bar @ Grand Park City Hall - Old School Charm With Bread And Dessert Trolleys

Stepping into Tablescape Restaurant & Bar at Grand Park City Hall gives you an old-world charm with gueridon service. Having visited the restaurant when it first opened. I was looking forward to the new changes new Executive Chef Armando Aristarco has brought to the restaurant.

It is great to see that the bread trolley is still around. With 4 types of freshly baked in-house bread in rotation daily (out of the 14), this is paired with a choice of salted or unsalted butter that is churned in-house. This is followed by an amuse bouche whereby the Sicilian prawn is paired with burrata, zucchini and squid ink croutons.

Scallop 4/5

The Scallop ($20) is a light starter in which the raw scallop is served with a refreshing cucumber gazpacho. A dish that allows the natural freshness to speak for itself without any strong seasoning to distort the taste.

Beef Tataki 4/5

Next is the Black Angus Beef Tataki ($20). The beautiful beef slices are paired with pumpkin puree at the side and white pepper foam on top. It is another light-handed dish, allowing the main ingredient to shine.

Egg 4/5

The Egg ($28) is a luxe version of our local breakfast. The slow-cooked 62 degree Celsius egg is covered with Parmesan fondue. It is then topped with two textures of asparagus and black summer truffle. I would recommend saving some of the earlier bread to mop up the dish.

Duck Risotto 3.8/5

Moving to the mains, we started with the Duck Risotto ($38). Using camaroli rice, the rice is slow-cooked with duck stock until the starch is released from the rice, giving it a creamy consistency. This is finished with olive oil, parmigiano reggiano and parsley. Not to forget the tender smoked duck and cubes of pan-seared foie gras that adds colour to the dish.

Iberico Pork Chop 4/5

One of my favourite for the night is the Iberico Pork Chop ($42) which has been marinated with salt, sage, thyme and black pepper. The piece of pork chop is then grilled to perfection upon order. It was tender, flavourful with an exterior char. The beautiful piece of pork chop is served with pommery mustard sauce, sauteed vegetables and roasted potatoes.

Organic Chicken 4.2/5

The Organic Chicken ($28) comes all the way from France. It is sous-vide and then roasted until crispy on the exterior, moist and juicy inside. Not to forget the baby romaine lettuce with housemade cardini dressing, topped with baked bacon bits and Parmigiano Reggiano shavings.

Coconut Raspberry Mousse 3.5/5

Champagne Jelly 3.8/5

From the dessert trolley, we have the Coconut Raspberry Mousse and Champagne Jelly. The Coconut Raspberry Mousse comprises of a layer of raspberry gel, coconut mousse, and almond crumble. Each spoonful comes with a multi-textural enjoyment. As for the Champagne Jelly, it is a light and refreshing dessert, with the candied orange peel giving it a citrusy lift.

Chocolate Souffle 4.2/5

A classic dessert is the Souffle ($16), It is light and fluffy. It comes with the choice of Grand Marnier or Valrhona Chocolate and Creme Anglaise.

Executive Chef Armando Aristarco has put together a fine European menu rooted in classical cuisine made excitingly contemporary. The bread and dessert trolleys give the restaurant an old school charm too.

Note: This is an invited tasting.


Tablescape Restaurant & Bar
Grand Park City Hall
Level 3
10 Coleman Street
Singapore 179809
Tel: +65 64325566
Facebook
Website
Nearest MRT: City Hall (EW Line, NS Line)

Opening Hours:
Daily: 12pm - 230pm, 6pm - 1030pm

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