808 Eating House @ Joo Chiat Road - Accessible Style Of Inventive Contemporary Southeast Asian Cuisine

A new kid on the block in Joo Chiat enclave is 808 Eating House. The casual eatery by young chef Eugene Chee has conceptualised a menu inspired by Southeast Asian cuisine and regional produce. Chef Eugene wants to move away from the traditional fine dining atmosphere and create a livelier and more local vibe, fuelled by inventive and satisfying dishes prepared with finesse and thoughtfully-sourced local or regional quality ingredients.

Chicken and Egg 3.5/5

We started with some snacks - Chicken and Egg ($4) and Pickled Quail Eggs ($6). The Chicken and Egg is one of the dishes Chef Eugene frequently made during his stint at Bar Crenn while the Pickled Quail Eggs is a crowd favourite during a pop-up collaboration with Chooby Pizza. It felt like Chef Eugene was bringing us into his culinary world, the journey that brought him to where he is today.

Pickled Quail Eggs 4.2/5

The Chicken and Egg is a layered chicken fat chawanmushi with creme fraiche and a generous topping of finely-chopped chives. However, my favourite is the Pickled Quail Egg, which surprised me with its tartness and sweetness from the black vinegar.

Duck Fat Financiers 4/5

Everyone at the table paused momentarily when the Duck Fat Financiers ($10) was served. I was wondering whether this is a savoury or dessert dish. It is interesting to pair the buttery duck fat with a creamy and flavourful chicken liver mousse. The combination may sound weird, but it works for me.

Crispy Baby Squid 4.5/5

The Crispy Baby Squid ($16) is highly addictive, coated in a thin layer of potato starch and deep-fried to golden brown. They are enhanced with a shichimi togarashi sprinkle and are best enjoyed with the squid ink aioli dip.

You Mai Chai 3/5

The You Mai Chai ($12) is served as a salad, tossed in pandan oil, honey and mustard dressing, and topped with prawn and coconut flakes. I am not used to having the greens as a salad. I still prefer to have it stir-fried.

Sweet XL Clams 4.2/5

One of my favourite dishes for the night is the Sweet XL Clams ($24), topped with egg floss. The clams were huge, plump and juicy, swimming in a fragrant and delicious Hua Tiao broth, perking the enjoyment.

Buah Keluak Pork Belly 4/5

A change from the usual buah keluak chicken is the Buah Keluak Pork Belly ($26) paired with achar at the side. The tender pork belly is topped with coconut serundeng and ginger flower, elevating the taste profile. The accompanying achar is a welcoming side to balance the pork belly's richness.

Barramundi 3.5/5

The Barramundi ($28) was cooked beautifully with perfectly seared crispy skin, perched on a lightly-spiced garam masala pumpkin puree. While I enjoyed the fish, I wouldn't say I liked the use of Indian spices in the dish. The idea is good, but more tweak is needed to bring the dish together.

Cold Bee Hoon 4/5

If you need your carbo, the Cold Bee Hoon ($6) will fill you up. The rice vermicelli is packed with flavours from the ebi sakura, shallot oil and chives, worked beautifully together.

Ice Cream Sandwich 4.2/5

The desserts at 808 Eating House are also crafted with a focus on local and regional flavours. The Ice Cream Sandwich ($12), a local childhood treat, comes in a modern take of black sesame parfait sandwiched between two wafer biscuits, topped with coconut caramel, mushroom crumble and mint.

Peanut In A Cup 3/5

The idea behind Peanut In A Cup ($5) is akin to savouring a bowl of local peanut soup. First, concentrated peanut milk is rendered by steeping roasted peanuts in warm milk. Then, it is poured into a glass of muscovado syrup at the base. Please give it a good swirl to enjoy the creamy texture and rich flavour.

Overall I find 808 Eating House has a lot of potential. I get what the chef is trying to do. It is creative, but more work and tweaks are needed to combine the concept and flavours. Saying so, I do look forward to their next menu.

Note: This is an invited tasting.


808 Eating House
153 Joo Chiat Road
Singapore 427431
Tel: +65 89468089
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Nearest MRT: Dakota (CC Line)

Opening Hours:
Tue-Thu: 6pm - 11pm
Fri-Sun: 12pm - 3pm, 6pm - 11pm

Direction:
1) Alight at Dakota MRT station. Take Exit A. Walk to bus stop at block 99 (Stop ID 81181). Take bus 33. Alight 5 stops later. Walk across the open-air carpark. Walk to destination. Journey time about 12 minutes. [Map]

Caviar @ Palais Renaissance - Welcomes New Head Chef And A New Spring Menu

Caviar at Palais Renaissance is a fine dining restaurant offering a unique dining experience featuring over eight different types of caviar. A Spring Menu was recently launched, crafted by their new head chef, Chef Dannel Krishnan. The focus is still on showcasing the variety of caviars available at the restaurant.

Duck Rillette Quail Egg Kataifi

Chef Krishnan draws inspiration from seasonal produce from both the East and West, as seen in our first course - an adorable Duck Rillette Quail Egg Kataifi. Nestled in the crisped kataifi is a quail egg akin to a mini ozzy Ajitsuke Tamago, cushioned by a buttery layer of duck rillette. The kataifi was deep-fried in duck fats with a little sprinkle of kombu salt, lending each bite a savoury, aromatic crunch.

Tai Shirako

What followed was Tai Shirako, which is by far the most mouth-watering shirako I had. These unctuous morsels were elegantly plated with tangy apple balsamic jelly, and perhaps what made it moreish was that they were hand breaded in Japanese panko and fried till perfection. It can be a lot to have all three in a plate, but the occasional hints of salt and flavours from the Polanco Siberian caviar helped to offset that richness.

Firefly Squid

The next dish was one of my favourites - Firefly Squid with Egg Custard. The Tonburi Hotaru-Ika aka Firefly Squid, is prized for its bursting umami flavours packed in a tiny self. The savoury flavours from the creamy shoyu custard, mushroom reduction, and tonburi (some called it the land caviar) built upon one another and harmonized beautifully with the delicate squid's very own umami flavours.

Aged Big Scaled Bream

Next was Aged Big Scaled Bream with Yuzu Mandarin, physalis (add on Caviar de Neuvic 8g $40), with flavours embodying the spring season. Scaled and prepared in shinkei jime style, the sea bream was dressed with tangy yuzu mandarin sauce, garnished with charred physalis (cape gooseberries), Japanese myoga (Japanese ginger) and kaffir lime shavings that further enlivened the dish with citrusy and herbaceous notes. A little less of the dressing's acidity would have been better.

White Asparagus

The next dish, White Asparagus with almond cream and ice plant (add on kaviari caviar 8g $42), is ideally best to add on caviar due to its sweet profile. The White Asparagus from France is poached in koji milk, paired with charred nashi pear and sweet almond cream. I can understand the recommendation to pair it with caviar, as it was leaning too much on the sweet side on its own. The seemingly withered ice plant didn't help balance the flavours.

Bluefin Tuna

Next was an artistically plated Bluefin Tuna, served with two types of caviar - an award-winning Polanco Siberian and Kaluga Queen Cross Breed known for its creamy texture. The tartare is marinated with ponzu emulsion and served alongside crunchy Jerusalem artichoke. The tuna had a luxurious meaty mouthfeel, making it an ideal partner to its two equally exquisite counterparts.

Stone Axe Wagyu Tenderloin

Our main was Stone Axe Wagyu Tenderloin, one of Australia's best wagyu, served with cordyceps and oolong jus. While the Wagyu Tenderloin delivered in both taste and texture, what also impressed me was the well-seasoned cordyceps that acquired the consistency of a very springy noodle.

We had a refreshing pre-dessert, Sour Cream Snow with Almond Soil and Banana Jelly, followed by a sweet ending. The dessert was definitely the highlight - White Chocolate Strawberries and Yoghurt Ice Cream with Polanco Oscietra. The custardy White Chocolate dessert was adorned with a layer of glistening award-winning Polanco Oscietra caviar, paired with a scoop of yoghurt cream and sweet fresh Japanese strawberries. The mingling of the various components' sweet, savoury, tangy profiles was simply divine.

Photos and words by Si An. A girl who is allured by travelling, loves the feel of freedom, the smell of the rain and the aroma of fine coffee and food. Note: This is an invited tasting.


Caviar
Palais Renaissance
390 Orchard Road
B1-07
Singapore 238871
Tel: +65 98881217
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Nearest MRT: Orchard (NS Line, TE Line)

Opening Hours:
Mon-Sat: 12pm - 3pm, 6pm - 1030pm
(Closed on Sun)

Direction:
Alight at Orchard MRT station. Take Exit 4. Walk to Wheelock Place. Walk to traffic junction of Orchard Road and Angullia Park. Cross the road to Royal Thai Embassy. Turn left and continue down Orchard Road. Walk to destination. Journey time about 8 minutes. [Map]

AquaMarine @ Marina Mandarin Hotel Singapore - Old School Hong Kong Delights

For a limited period from 5 April to 30 April 2019, AquaMarine at Marina Mandarin Hotel Singapore will be offering Hong Kong cuisine of yesteryear to their Halal-certified buffet. The buffet spread will consists old school Hong Kong delights such as quail egg siew mai, braised beef rib with mui choy, claypot lamb brisket with bamboo shoot and more.

Chui Chow Oyster Porridge 4.2/5

Warm up the stomach with a bowl of comforting Chui Chow Oyster Porridge. The addition of fresh oyster provided the additional boost to the flavourful broth while the rice puff gives it a delightful finishing crisp.

Hong Kong Cart Noodle 4.2/5

A must try is the Hong Kong Cart Noodle, a popular street food originating in the 1950s. What stand out is the superb broth that is packed with depth and robustness. The beauty of cart noodle is that one can add anything into their bowl of noodle, and this comes with the choice of braised chicken wing, curry fishball, cuttlefish and braised beef. I love this so much that I gone back for a second helping.

Quail Egg Siew Mai 3.5/5

Pan Fried Abalone Cheong Fun with XO Sauce 4/5

Hong Kong cuisine is known for the dim sum and its inevitable that these needs to be on the buffet spread. The Quail Egg Siew Mai is a traditional dim sum that is hardly seen on the menu nowadays. My favourite goes to to the Pan Fried Abalone Cheong Fun with XO Sauce for its wok-hei, complemented by the excellent XO sauce.

Baby Lobster in "Bi Feng Tang" Style 3.8/5

Only available during dinner is the Baby Lobster in "Bi Feng Tang" Style. The bouncy flesh of the baby lobster is coated with lots of garlic, ginger, chilli and spring onion for an aromatic finish.

Braised Beef Rib with "Mui Choy" 3.8/5

While the Braised Beef Rib with "Mui Choy" is cooked until very tender, I feel that the braised beef rib shines on its own even without the accompanying Mui Choy.

Egg Waffle 3.5/5

For the dessert section, you can also find popular and traditional Hong Kong street snacks such as Egg Waffle, Hong Kong Red Bean Pudding, Bolo Bao, Egg Tart and Walnut Cookies. Let you into a secret, I like to have the egg waffle together with the durian pengat. It is just an heavenly combination.

Hong Kong Red Bean Rice Pudding, Bolo Bun, Egg Tart, Walnut Cookies

I would also recommend getting a cup of Hong Kong Milk Tea to go along with the desserts. It is a good chance of the usual kuehs and cakes on the dessert line.

Pricing
$60++ per adult and $30++ per child for lunch daily
$73++ per adult and $36.50++ per child for dinner Monday to Thursday
$83++ per adult and $41.50++ per child for dinner Friday to Sunday, Public Holidays and eves of Public Holidays

Note: This is an invited tasting.


AquaMarine
Marina Mandarin Singapore
6 Raffles Boulevard
Level 4
Singapore 039594
Tel: +65 68451111
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Nearest MRT: Esplanade (CC Line)

Opening Hours:
Daily: 12pm - 3pm, 630pm - 10pm

Direction: 
1) Alight at Esplanade MRT station. Take Exit B or D. Walk to destination. Journey time about 5 minutes. [Map]

Aw's Signature Minced Pork Noodles @ Tanglin Halt Food Centre - A Bowl Of Slurping Goodness by Gen Y Hawker

Aw's Signature Minced Pork Noodles is a rather unknown stall selling a very different type of bak chor mee at Tanglin Halt Food Centre. Besides the bak chor mee, it also sells other noodle dishes such as their signature noodle, fish maw beehoon, braised pork noodle and shredded chicken hor fun. The most exciting part in the discovering of this stall is that it is run by Gen-Y stall owner.

Signature Noodle Dry 4.2/5

I had the Signature Noodle Dry ($5) which comes with a generous portion topped with ingredients such as abalone slices, fish ball, fried meatball, fish maw, pig liver, minced pork, fish dumpling, prawn and quail egg. Unlike the usual bak chor mee sauce, it tasted like the stall owner has added some braising sauce into the concoction of vinegar and chilli. It's tasted different in a good way from the usual bak chor mee. If you like you noodle to be packed with the spicy kick then this is not the type for you. It is more like a braising sauce noodle.

Fish Maw Beehoon 4.5/5

The highlight for me is actually the Fish Maw Beehoon ($4). At first glance, it looks like a bowl of lor mee but it is not. The sauce is not gooey or starchy. Instead the braised sauce gravy complemented the silky beehoon excellently. The star is the soupcon of orange coloured looking chilli that elevated the whole experience to the next level. It definitely packed a punch. I will definitely asked for more in my next visit. Similar to the signature noodle, the bowl of beehoon comes with generous serving of fried meatball, quail egg, shredded chicken, fish maw and minced pork.

Unfortunately during my visit, they are not selling the braised pork noodle. It is only available on Monday to Friday. I read that their braised pork is pretty good, hence I was looking forward to try it. While I did not get to try it, I am glad to discover the stall and I will definitely be back for more.


Aw's Signature Minced Pork Noodles
Tanglin Halt Food Centre
Blk 1A Commonwealth Drive
#01-08
Singapore 141001
Tel: +65 98276502
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Nearest MRT: Commonwealth (EW Line)

Opening Hours:
Mon-Thu: 730am - 2pm, 5pm - 8pm
Fri-Sat: 730am - 3pm
(Closed on Sun)

Direction:
1) Alight at Commonwealth MRT station. Take Exit A. Walk to Tanglin Halt Road. Cross the road. Walk to destination. Journey time about 5 minutes. [Map]

Cheek by Jowl @ Boon Tat Street - Modern Australian Cuisine, 5 Courses Dinner At $88

Opened 11 months ago, Cheek by Jowl has been in my radar for a while. I finally get the chance to visit the modern Australian restaurant lead by the husband and wife team - Head Chef Rishi Naleendra and GM Manuela Toniolo, known for their original creations imbued with multi-cultural influences and the use of natural, sustainable ingredients.

Baby Potato 3.5/5

For my visit, I had the Chef's dinner menu ($88) which consists of snacks and 5 courses. The Baby Potato is rest on top of mushroom crumb and cocoa, complemented with the chive dressing. A delightful snack which gives a glimpse of chef's bold combination.

Chicken Liver Parfait Cigar and Date Jam 4.2/5

One of my favourite snacks is the Chicken Liver Parfait Cigar and Date Jam. An interesting and playful concept to enjoy the chicken liver parfait. The sweetness of the date jam provided an additional enjoyment to the dish.

Quail Egg Wrapped in Kataifi Pastry with Togarashi Seasoning 3.8/5

The Quail Egg Wrapped in Kataifi Pasty with Togarashi Seasoning looks like an egg in a bird nest isn't it? In my wildest imagination, i would never expect a simple quail egg can turn into such an beautiful dish.

Coffin Bay Oyster, Smoked Tomato Granita 4.5/5

Chef Rishi has managed to surprise me again with the combination of smoked tomato granita with Coffin Bay Oyster. I have never expect oyster can be enjoyed in this way. The smokiness and sweetness of the smoked tomato granita complemented the fresh oyster excellently.

Smoked Mackerel 4.8/5

It is very interesting to know that Chef Rishi conceptualized his dish from vegetables before working on the protein to go with them. Appearance wise, the Smoked Mackerel ($22) seems like an ordinary dish but it turned out to be a combination that I have not tried before. The smoked mackerel together with the horseradish and green pea juice was well balanced and executed for a harmony enjoyment. The pickled cucumber provided the tang for a refreshing touch.

Raw Beef Salad 4.2/5

Another bold combination that worked wonderfully is the Raw Beef Salad ($22). The dry aged wagyu is tossed with kohlrabi and kimchi, before being dressed in cured egg yolk. If you are not into raw beef you can't even tell if you are blind folded with its rich flavours.

Lamb Shoulder 4.2/5

The Lamb Shoulder ($38) was so soft that it melted in the mouth. Marinated in spices, there wasn't any traces of gaminess. It even comes with baked pumpkin and cavolo nero. What hit me in delight with each bite of the lamb is the black olive, which is an unique element to pair with the meat.

Roasted Scallops 4/5

I was privileged to try the new Roasted Scallops dish which composed of scallops, corn puree with miso, pickled and raw turnips, dressed in a fermented prawn sauce. Feremented prawn sauce in western fare, there is something rather bold. It was not overpowering but work harmoniously with the ingredients.

Coconut 3.5/5

Moving on to the dessert, we started with the ever popular Coconut ($15) which consists of laksa leaf ice cream, pomelo and green chilli. The concept is definitely very refreshing. Unfortunately it did not manage to deliver the wow factor that I was eagerly anticipating.

Honeydew Melon 4.8/5

I would highly recommend the Honeydew Melon ($15). The Italian cream cheese is topped with pickled rind and caraway. Not to forget the scoop of honeydew melon ice cream that is extremely refreshing. A very well thought dish that has every components coming together for a lovely night.

I have to say I am really impressed with the food at Cheek by Jowl. Besides the beautifully plated dishes, I enjoyed the element of surprises in each dish with the bold creations using multi-cultural flavours.

Noted: This is an invited tasting.


Cheek By Jowl
21 Boon Tat Street
Singapore 069620
Tel: +65 62211911
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Nearest MRT: Telok Ayer (DT Line). Tanjong Pagar (EW Line)

Opening Hours:
Mon-Fri: 1130am - 230pm, 6pm - 1030pm
Sat: 6pm - 1030pm
(Closed on Sun)

Direction:
1) Alight at Telok Ayer MRT station. Take Exit A. Walk down Cross Street and turn left onto Telok Ayer Street. Walk down Telok Ayer street and then turn left onto Boon Tat Street. Walk to destination. Journey time about 3 minutes. [Map]

2) Alight at Tanjong Pagar MRT station. Take Exit G. Turn left and walk down Telok Ayer Street. At the junction of Telok Ayer Street and Boon Tat Street, turn right. Walk to destination. Journey time about 10 minutes. [Map]