Restaurant JAG @ Duxton Road - Herb Centric Dishes By Michelin Star Chef

Restaurant JAG at Duxton is a new kid on the block opened by Chef Jeremy Gillon and his partner Anant Tyagi. The French fine dining restaurant has a cosy and intimate space of 26 seats on level 1, which gets a full view of the open kitchen. On level 2, it housed a bar that makes one feel like stepping into one's home with its Chesterfield furniture. The cuisine is inspired and created from the 40 indigenous herbs that are exclusively flown into Singapore, to highlight the distinctive trait of each herb.

Serpolet Potato 3.5/5 and Ortie Cauliflowers 3.8/5

My 5 Expression Menu ($108++) for lunch started with some canapes. I have the Serpolet Potato and Ortie Cauliflowers. The potato ball is served warm while the cauliflower puree is chilled. You simply pick them up with your hand and pop them into your mouth, allowing the ingredient and herb to interact with each other.

Bread with Three Types of Butter 4/5

Have some complimentary bread with three types of butter while waiting for the next course. The three selections of butter are Citrus, Herbs and Salted Butter.

Butternut Veloute 4/5

Next is the Butternut Veloute Soup, which is warm and comforting. It comes with a hint of smokiness with roasted seeds for texture.

Smoked Foie Gras & Mushroom 4.2/5

I love the play of cold and warm of the Smoked Foie Gras & Mushroom. Usually, foie gras is pan seared, hence smoking it, gives it a new form of appreciation. The combination seems unusual, but it works excellently, with the different flavours coming through harmoniously.

Romanesco and Whelk 4/5

Another beautiful dish I enjoyed is the Romanesco and Whelk. It showcases the different textures of the romanesco, which complement the slightly charred whelk. Yes not the other way wrong, as I was told that the chef conceptualises his dish with the vegetable first, followed by the meat. Which I can understand, as the natural sweetness and crunchiness of the romanesco stood out from the plate for me.

St. Vincent Asparagus and Grenoble White Trout 4/5

The clean tasting White Trout is paired with St. Vincent Asparagus. This is probably the least sophisticated dish allowing the freshness of the fish to shine too.

Purple Artichoke and Te Mana Lamb 3.8/5

For the last savoury dish, we have the Purple Artichoke and Te Mana Lamb. While the lamb was beautifully cooked to tender, what interests me more is the crunchy purple artichoke. The roasted buckwheat rounded the dish with an additional textural dimension.

Surreal Sorbet 4.2/5

For pre-dessert, we had the Surreal Sorbet with diced pineapple, which helped to freshen the palate.

Dark Chocolate Tart & Goat Milk Ice Cream 4/5

For our dessert, we are served a Dark Chocolate Tart with Goat Milk Ice Cream. The sweet and creamy goat milk ice cream helped to balance the richness of the dark chocolate. I can taste the thoughtfulness behind the dish.

Diners have the option to complement the meal with the Cheese Platter ($40 for 12 cheese / $4 per selection) which is an exclusive collection of 18 kinds of cheese from Normandy, Loire, Savoie, Corsica, Basque, Auvergne, Burgundy, Alsace and Pas-de-Calais. Each of the cheese on the menu is subject to seasonality and sourced directly from individual cheesemakers who boast a rich history of traditional cheesemaking not necessarily made for the commercial market.

Overall I have enjoyed the experience at Restaurant JAG with its unique pairing of its dishes. It definitely has the potential of getting a Michelin star. However, I thought some refinement would improve the whole experience. While it is a great story using the 40 indigenous herbs that have been flown in from France to create the dishes, it didn't quite distinctly reflect in the dishes. Just like how the staff brings out the different herbs used in each course to let diner smell them, I could not tell the difference after the first few. Maybe presenting them pre or post dinner as a flight of herbs, can be a better idea. Instead of disturbing the diner at each course.

Note: This is an invited tasting.


Restaurant JAG
76 Duxton Road
Singapore 089535
Tel: +65 31388477
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Nearest MRT: Tanjong Pagar (EW Line)

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

Direction: 
1) Alight at Tanjong Pagar MRT station. Take Exit A. Walk to Orchid Hotel. At Orchid Hotel turn right onto Tanjong Pagar Road. Cross the road to the opposite side of Tanjong Pagar Road. Walk along Tanjong Pagar Road to Duxton Hill. Turn left onto Duxton Hill and then turn right on Duxton Road. Journey time about 15 mins. [Map]

Oporto @ Holland Village - Australia Flame Grilled Portuguese Chicken Opens First Outlet In Singapore

Australia's Portuguese flame-grilled chicken chain - Oporto has opened its first-ever outlet at Holland Village in Singapore. With over 160 stores in Australia and New Zealand, Oporto brings an array of healthy fast food of flame-grilled chicken, wraps and burgers using fresh chicken, paired with their irresistible specialty sauces.

Original Chilli Half Chicken 3.8/5

Porto's flame-grilled chicken comes in Quarter ($6.90), Half ($11.90) and Whole ($21.90). Diners have a choice of Original Chilli or Lemon & Herb Flavour. The chicken is tender and juicy, with a nice hint of smokiness.

Lemon & Herb Half Chicken 4/5

Between the two sauces, I preferred the Lemon & Herb over the Original Chilli. The lemon & herb seems more balanced and complements the poultry better. The original chilli has a bit of heat at the end and it was a bit salty too.

Oprego Burger 4/5

Besides the flame-grilled chicken, the menu is offers two different type of burgers with fresh grilled 100% chicken fillets - Oprego Burger and Bondi Burger. It comes in three different patty sizes, Single ($5.90), Double ($7.90) and Triple ($9.90).

Bondi Burger 4/5

The Oprego Burger comprises of chicken fillets, crispy lettuce, fresh tomato, cheese, mayo and tangy Prego sauce, while the Bondi Burger is the spicy version with chicken fillets, crispy lettuce, cheese, creamy mayo and original chilli sauce. Once again the chicken fillet is really tender and juicy. However I am a little disappointed that the chicken fillet was not charred enough, lacking that smokiness I was expecting.

Chicken Taca Bowl 3/5

There are also Salad and Wraps on the menu. You can have a satisfying Chicken Taca Bowl ($9.90) that comes with lettuce, crunchy slaw, grilled chicken rappa and choice of sauces. There are a total of six sauces (original chilli, lemon & herb, garlic, mayo, prego and bbq) to choose from.

Chicken Rappa 3.5/5

A good to go choice or something for a quick meal is the Chicken Rappa ($7.90). I preferred this to the salad as I can get everything in one bite.

Diners can also make it into a meal with an addition of $2.50 (1 Regular Side and Drink) or $3.50 (1 Large Side and Drink). There are a total of six sides to choose from. They are Spicy Rice, White Rice, Chips, Crunchy Slaw and Grilled Corn. For something light, there are snacks such as the Bondi Bites, Wings, Spicy Chicken Bites, Potato Bites and Chilli Cheese Chips. I like the spicy chicken bites and potato bites.

Note: This is an invited tasting.


Oporto
Holland Piazza
No. 3 Lorong Liput
#01-01
Singapore 277725
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Nearest MRT: Holland Village (CC Line)

Opening Hours:
Daily: 10am - 10pm

Direction: 
1) Alight at Holland Village MRT station. Take Exit B or C. Walk to Lorong Luput. Walk to destination. Journey time about 3 minutes. [Map]

The Summerhouse @ Seletar Airport - A New Garden Dome Dining Concept

In a blink of an eye, The Summerhouse has opened for a year at seletar airport with its integrated multi dining concept which houses the Dining Room, Wildseed Cafe and Wildseed Garden Bar. A new addition to the Summerhouse is the air conditioned Garden Dome in the edible garden which has also blossomed after a year.

There are a total of three domes at the Summerhouse with individual theme - Bohemian, Scandinavian and Lounge. Each dome can accommodate up to a 8 diners. An ideal magical concept for private party or romantic dinner. I heard that it is extremely popular during Valentine's Day and even for marriage proposal. The dome has to be pre-book with Wildseed Garden Bar with a minimum spending of $300.

Chia Seed Cracker 3.8/5

The Chia Seed Cracker ($14) at first glance looks like thin crispy bak kwa. It is actually made from boiling a mixture of brown rice, chia seeds and sesame seeds, mashed, spread into a thin layer and baked for another 40 minutes to achieve the crispiness. It is paired with Australian avocado, ikura, truffle pecorino, chive and an sous vide egg yolk.

Moroccan Eggplant 4/5

Grilled Rye Bread 4.5/5

Next we had the Moroccan Eggplant ($14) which comes with mild goat cheese, leek ash, coriander oil, croutons. Don't worry if you don't like eggplant, as it don't get that mushy texture here. The stewed eggplant has been marinated with parsley, coriander, smoked parprika, preserved lemon, chilli padi, salt, vinegar and garlic. I felt that it goes very well with the Grilled Rye Bread ($5) which has been toasted and spread with buttermilk on top.

Live Prawn San Choy Bau 4/5

As it was Chinese New Year period during my visit, I also tried some of the Chinese New Year items such as the Live Prawn San Choy Bau ($8 each). The succulent prawn is grilled and glazed with butter, served in a lettuce leaf filled with avocado, pomegrante, pine nuts, coriander, crispy noodles and a citrus dressing. I enjoyed the combination of texture and flavours. However I thought it would be more practical to remove the shell of the prawn's tail.

Farmer's Yusheng 3/5

In conjunction with the Chinese New Year celebration, the Summerhouse has introduced its own version of yusheng - Farmer's Yusheng ($68/$88/$108). The colourful plate of resembles the garden, consisting of fermented carrot, butterhead lettuce, pickled beetroot, mushroom soil, mixed nuts, kohlrabbi, seaweed, citrus cured salmon, smoked sea bass, sesame seeds, pok chui, edible flowers, and dressed in passionfruit hollandaise sauce together with sesame and chive oil. It is a unique take of the traditional yusheng. While it is pretty, taste wise can be acquire for some.

Smoked Butter Poached Red Snapper Fillet 4.8/5

One of my favourite dishes is the Smoked Butter Poached Red Snapper ($42). The snapper fillet is first sous vide and torched before removing the skin. The result is moist and juicy. This is dressed in a seaweed beurre blanc which brought the dish to life.

Charcoal Grilled Slipper Lobster 4.2/5

A very pretty dish on the menu is the Charcoal Grilled Slipper Lobster ($16 each). The slipper lobster is first sous vide and then grilled in an Inka oven. At table side, the chef will torch a variety of handpicked herbs from edible garden to infuse the slipper lobster with the aromatics. Personally I am not a big fan of chicory or I would have given it a higher rating.

Pickled and Slow Cooked Lamb Shoulder 3.5/5

The Slow Cooked Lamb Shoulder ($34) is slow braised in red wine for 12 hours. I could taste the richness through the long hours of cooking but the texture can be more tender. The highlight for me is actually the accompany Kumquat Chutney which helps to cut through the rich flavour.

Smoked Potato Puree 4.5/5

One can complete the mains with sides such as Smoked Potato Puree ($14) and Green and Purple Sweet Potato Leaves ($14). The potato is smoked with apple wood chips first before mixing it with housemade butter. Besides the airy and smooth texture, the highlight is the beef stock that is added into the potato puree. The marriage elevated the whole flavour to the next level.

Green and Purple Sweet Potato Leaves 3/5

I have never come across any restaurant using sweet potato leaves as a salad dish. The Summerhouse is the first for me. In my opinion, the Green and Purple Sweet Potato Leaves ($14) lacks crunch and flavour to be served as a salad dish. The saving grace is the creme fraiche which has been blended with anchovy paste and bacon bits, giving the pile of leaves the needed zest and bite.

Wood-fired Free Range French Poulet 4.5/5

I am glad to be reunited with An Xi Chicken again in the Wood-fired Free Range French Poulet ($28) at The Summerhouse. Having used the chicken for Ultimate Hawker Fest 2014 event back then, I know how different the chicken tastes compare to the normal broiler. An Xi chicken has a sweeter natural taste. It is already good on its own, with the wood-fire giving it a coat of aroma on top of the sweetness.

Balinese Chocolate Ice Cream 4.5/5

The Balinese Chocolate Ice Cream ($14) consists of a freshly baked chocolate cookie at the base with vanilla custard and a scoop of chocolate ice cream made using Baliness cocoa. This is dusted with hazelnut praline powder. Simple but messy, the play of the warm cookie with the cold ice cream works wonderfully together.

Note: This is an invited tasting.


The Summerhouse
Seletar Airport
3 Park Lane
Singapore 798387
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Nearest MRT: Punggol (NE Line), Yishun (NS Line)

Opening Hours:
Dining Room
Sat, Sun & PH: 12pm - 3pm
Wed-Sun, Eve of PH & PH: 6pm - 10pm

Wildseed Cafe
Daily: 9am - 5pm

Wildseed Bar
Sun-Thu: 5pm - 11pm
Fri-Sat, Eve of PH: 5pm - 1am

Direction: 
1) Alight at Punggol MRT station. Take Exit C. Walk to Punggol Bus Interchange (Stop ID 65009). Take bus number 117. Alight 6 stops later. Cross the road. Walk to destination. Journey time about 30 minutes. [Map]

2) Alight at Yishun MRT station. Take Exit C or E. Walk to Yishun Bus Interchange (Stop ID 59009). Take bus number 103. Alight 16 stops later. Walk to destination. Journey time about 45 minutes. [Map]

Origin Grill & Bar @ Shangri-La Hotel Singapore - The Place for Shiro Kin Wagyu and Snow-aged A4 Wagyu From Niigate, Japan

A new addition to Shangri-La Hotel Singapore is Origin Grill & Bar, located at the lobby level. Stepping into the new restaurant, one will feel like being teleport into a nostalgia train with a romantic charm.

Chilled Potato with Eggplant Jelly and Caviar 4.2/5

I was given a glimpse of the menu starting with the Chilled Potato with Eggplant Jelly and Caviar. The chilled potato married with the eggplant jelly, felt like cloud on my palate.The mousse-like texture of the chilled potato is perked up by the saltiness of the accompanying caviar.

Grilled Prawns 4.5/5

From the grilled seafood section, I had the Grilled Prawns which has been grilled with orange for a subtle fruity sweetness. It comes with fennel and baby green beans, black olives and carrot hummus. I enjoyed the grilled prawn for its bouncy texture and natural sweetness.

Rangers Valley Black Market Marble Score 5+ Sirloin 4.5/5

While I didn't get to try the Snow-aged Wagyu from Niigata Japan, I am as content with the Rangers Valley Black Market Marble Score 5+ Sirloin which is grilled to perfection, topped with a huge piece of foie gras and dressed in shallot jus. The grain-fed beef with its high score of marbling, is bursting with rich flavour. The buttered spinach at the side is a welcome accompaniment to balance the richness.

Dessert Platter 4.2/5

Cranberry Lemon Tea Cake 4.2/5

Besides the different grill dishes from the land and sea, not to be missed at Origin is their desserts and daily selection of cakes. I would recommend saving some space for dessert to wrap up your dinner experience at Origin Grill on a sweet note.

If you are a beef lover, you will be glad to know that both the Shiro Kin wagyu and the snow-aged full-blood wagyu are exclusively available at Origin Grill. I have heard of dry-aged but snow-aged is something new. It is a natural refrigeration process using snow storage or a yukimuro. This centuries-old aging process maintains a consistent internal temperature between 0 to 5 degrees Celsius, in spite of external weather conditions, in a state called seichi, which causes the meat to keep more than 90 per cent humidity and, thus, achieve better ripening and retention of freshness.

Note: This is an invited tasting.


Origin Grill & Bar
Shangri La Singapore Hotel
Lobby Level Tower Wing
22 Orange Grove Road
Singapore 258350
Tel: +65 62134595
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Website
Nearest MRT: Orchard (NS Line)

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

Direction:
1) Alight at Orchard MRT station. Take Exit E. Walk towards Wheellock Place via ION. Exit Wheellock Place and turn left towards Liat Tower. Cross the road at the traffic light junction and turn left towards Royal Thai Embassy. Walk down to the end of Orchard Road. Turn right onto Orange Grove Road. Walk to destination. Journey time about 23 minutes. [Map]

Kushikatsu Tanaka Singapore @ Clarke Quay - First Asian Outlet In Singapore

Japan's number one kushikatsu chain, Kushikatsu Tanaka has opened its first Asian outlet at Clarke Quay, Singapore. It is famed for its Osaka-style fried cutlet skewers and signature special dipping sauce, with over 165 outlets in Japan.

Chiritori Hotpan with Beef + Risotto 3.8/5

If you are not a fan of beansprouts, you will hate the Chiritori Hotpan with Beef ($18 for 2 pax). This is because the sizzling hotpan of beef slices is served on a bed of beansprouts, topped with beef offal and chilli powder. Diners can have a choice of beef or pork. After finishing the nabe, diners can rice, curry powder, egg into the pan to soak up the rich broth for a delectable curry cheese risotto.

DIY Potato Salad 4.2/5

Besides the fried cutlet skewers and hotpan, the menu also offers a selections of starter such as DIY Onigiri, Takoyaki and Potato Salad. My favourite is their DIY Potato Salad ($8). You can choice to have your potato salad creamy or chunky, depends on how much you want to mash the potato with the Japanese mayonnaise, seasoned boiled egg, fresh lettuce and bacon bits.

Signature Kushikatsu 4/5

The signature here is non other than the Golden Kushikatsu with over 30 variations such as kushikatsu beef, prawn, asparagus, lotus root, all these range from $1 to $2.50 each. The skewers are covered in a finely grounded panko crumbs, deep fried in a unique blend of oil consisting of beef fats. The result is a light airy crispiness on the exterior.

Not forgetting to dip the skewers into the special dipping sauce, a well guarded family recipe passed down from creator Mr Yukichi Tanaka, to his daughter, Ms Hiroe Tanaka who is currently the Vice-President of the business. The sweet and savoury dipping sauce is served in a tin container, which pairs the fried skewers excellently, However do remember not to double dip.

Cookies And Cream Kushikatsu 4/5

A very special kushikatsu is the Cookies and Cream skewer. I didn't know that cookies can even be deep fried. The cookies and cream skewer can be some sort of a dessert too with its sweetness.

At Kushikatsu Tanaka, you can you also find one of the largest range of Jim Bean highballs with over 15 varieties such as Triple Berry Highball, Triple Citrus Highball and Aomori Ringo Highball, starting from $6.

Note: This is an invited tasting.


Kushikatsu Tanaka
Merchants' Court Clarke Quay
Block A #01-01B
3A River Valley Road
Singapore 179020
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Nearest MRT: Clarke Quay (NE Line), Fort Canning (DT Line)

Opening Hours:
Mon-Fri: 12pm - 230pm, 5pm - 12midnight
Sat-Sun: 12pm - 12midnight

Direction: 
1) Alight at Fort Canning MRT Station. Take Exit A. Turn right and down River Valley Road. Turn right onto Tan Tye Place. Walk to the end of the road. Turn left onto Clark Quay. Walk to destination. Journey time bout 5 minutes. [Map]

2) Alight at Clarke Quay MRT station. Take Exit C or G. Walk to the river front. Turn left and walk down the river. Cross the bridge. Walk to destination. Journey time about 5 minutes.  [Map]