Osteria Art @ Market Street - Starter & Pasta Dishes Are Good But Mains Need More Refinement

For this year's anniversary dinner, I decided to make a reservation at Osteria Art. One of the restaurants under the il Lido group. The Italian restaurant is helmed by Michelin-star Chef-Restaurateur Beppe De Vito and Chef De Cuisine Andrea De Paola.

Bread 4.2/5

Our dinner started with some complimentary Bread that is served warm, together with olive oil and balsamic.

Hokkaido Scallops with Cauliflower and Seafood Cacciucco 4.2/5

Next is our starter. The Hokkaido Scallops with Cauliflower and Seafood Cacciucco ($28). The scallop which has been pan seared, emits an beautiful aroma on top of the plump and juicy scallop. Complementing the scallop is the seafood stew that is packed with depth and flavours.

Roasted Iberico Pork Belly 4.2/5

The other starter we ordered is the Roasted Iberico Pork Belly with Rind Crumble, Butternut and Robiola Cheese ($24). The pork belly is cooked until fork tender with the rind crumble providing the contrast in texture.

Wagyu Beef Ravioli with Squash Blossoms, Sage and Parmigiano Foam 3/5

For the pasta selections, we decided to go for the Wagyu Beef Ravioli with Squash Blossoms, Sage and Parmigiano Foam ($28). I was quite surprise to see the little mini parcel of wagyu beef ravioli, as I was expecting something bigger. While it is interesting to nibble on the mini ravioli, I could not taste any wagyu beef. In fact it felt like the ravioli is filled with beef jus instead of the meat, I cannot find any protein in it.

Steamed Wild Grouper with Rock Fish Stew and Celeriac 2.8/5

Moving to the mains, we have the Steamed Wild Grouper with Rock Fish Stew and Celeriac ($38). Except for the sauce, the fish tasted rather bland. We struggled to finish the dish.

Duck Breast with Purple Sprouts, Endive, Honey and Yuzu Sauce 3.5/5

The saving grace is the Duck Breast with Purple Sprouts, Endive, Honey and Yuzu Sauce ($36). The flavoursome duck is cooked perfectly to a nice pink. I could not really taste the yuzu sauce but it was a blessing in disgust, allowing me to appreciate the meat more.

Overall we have enjoyed the starter and pasta dishes at Osteria Art. Unfortunately we find the mains scoring below my expectation, I think they need more fine tuning to elevate the taste.


Osteria Art
55 Market Street
#01-01
Singapore 048941
Tel: +65 68776933
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Nearest MRT: Raffles Place (EW Line, NS Line)

Opening Hours:
Mon-Fri: 12pm - 230pm, 630pm - 1030pm
Sat: 630pm - 1030pm
(Closed on Sun)

Direction: 
1) Alight at Raffles Place MRT station. Take Exit A or B. Walk to Market Street. Walk to destination. Journey time about 3 minutes. [Map]

The Line @ Shangri-La Hotel Singapore - Collaborates With BAAN For A Thai Buffet Feast

In celebration of Thailand's Songkran Festival, The Line at Shangri-La Hotel Singapore has collaborated with acclaimed Bangkok-based restaurant, BAAN to offer a Thai feast on top of their regular dinner offerings. Guest chefs from BAAN will be preparing five specialty Thai dishes during the promotion period on 11 to 30 April 2018.

Diners can look forward to five popular traditional home-cooked Thai dishes, namely the Five-Spiced Spicy Eggs Soup, Lamb Massaman Curry, Spicy Shrimps Salad, Stir-Fried Tom Yum Fried Rice and Tapioca with Black Beans in Coconut Cream.

Five Spiced Spicy Eggs Soup 4.2/5

One of my favourite home-cooked Thai dishes is the Five-Spiced Spicy Eggs Soup. From the description I initially thought it was a soup dish but it's actually like the Chinese braised pork but lighter in flavour. However the pork belly was well braised and cooked to an enjoyable fork tender.

Spicy Shrimp Salad and Mango Salad 4.2/5

Tom Yum Seafood Soup 3/5

Diners will be more familiar with Thai dishes such as the Spicy Prawn Salad, Mango Salad and Tom Yum Seafood Soup. The spicy kick from the salads will whet up one's appetite. What surprises me is the luscious seafood in the tom yum soup, there is even crab in it.

Thai Desserts 4/5

Not to forget to save some space for the Thai desserts. I don't really have a sweet note but I really enjoyed the Thai dessert spread. It was surprisingly better than my expectation.

Sashimi 4/5

Besides the spread of Thai dishes, diners also get to enjoy the lush and eclectic International cuisines  such as the Japanese, Local, Indian and Italian. Cold seafood and Sashimi is a popular station in every buffet and this is the same at The Line.

Naan and Curry 4.5/5

A not so popular station is the Indian station but this is not to be missed. The aroma of spices and curries, go together excellently with the fluffy naan and crispy prata. In my opinion this is the best station among the buffet spread.

Laksa 3.5/5

The two live stations has chef cooking my Laksa and Pasta a la minute. The local laksa is given a luxurious twist with the addition of crayfish. If you still have space for more food, you should have the pasta. I had the Ravioli with cheese sauce which is cooked with dedication and passion by the Chef. This is as good as any restaurants serving similar dish.

Ravioli 4.2/5

Prices of The Line’s buffet start from S$65 for lunch and S$80 for dinner. Prices stated are subject to a 10 percent service charge and GST. For reservations, please call (65) 6213 4398 or e-mail dining.sls@shangri-la.com. For online bookings, please visit http://www.shangri-la.com/singapore/.

Note: This is an invited tasting.


The Line
Shangri-La Hotel Singapore
Lobby Level
22 Orange Grove Road
Singapore 258350
Tel: +65 62134398
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Nearest MRT: Orchard (NS Line)

Opening Hours:
Daily: 6am - 11pm

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]

Shangri-La Hotel, Singapore - Rediscover Christmas In A Tropical Oasis

Shangri-La Hotel, Singapore invites guests to rediscover Christmas in a tropical oasis this festive seasons with a curated selection of festive feasts, handcrafted goodies and exquisite set menu from the various restaurants at the hotel.

Sashimi and Sushi

At Nami, guests can savour the delicate flavours of Japan in an elaborate six-course Surf and Turf or seven-course sushi Omakase dinner on Christmas. Toshikoshi soba or also known as year-crossing noodle, a traditional noodle dish that dates back around 800 years,  will be served on New Years Eve. It symbolises "breaking off from the old year", letting go of the hardships of the year.

Poached Imperial Bird's Nest with Steamed Jade Egg White and Bird's Nest Scallop Dumpling

At Shang Palace, discover the finest in Chinese cuisine in a seven-course menu for Christmas and New Year. Guests can look forward to premium dishes with finest ingredients such as Braised Birds' Nest Broth with Shredded Fish Maw and Alaska Crab meat, Braised Whole Tomato filled with Seasonal Vegetables, Moral Mushroom and Bamboo Fungus in Chicken Thick Broth, Oven-baked Cod Fillet with Glutinous Rice and Preserved Meat, Hokkaido 3.6 Fresh Milk Mochi with Hashima Apple Jelly and more.

Ravioli Burrata with Porcini and White Truffle

Enjoy an enchanting five-course medley of traditional dishes at Waterfall Ristorante Italiano such as Handmade Green Egg Pasta, Signature Roasted Beef Tenderloin, as well as a traditional Italian Christmas dessert. On New Year's Eve, guests can usher in the new year with a six-course menu of premium dishes which includes Tuna Tartare with Ginger Jelly, Aborio Risotto with Porcini Mushrooms and Truffle, and Grilled Rack of Lamb.

Mixed Leaves Crusted Hamadai, Fave Bean Rice and Onion-Raisin Chutney

Indulge in an enhanced festive buffet spread at The Line for December. The restaurant’s 16 theatre kitchens offer highlights such as Roasted Turkey with Cranberry Sauce, Roasted Bone-In Prime Rib, Boston Lobster, Christmas Macaroons Tower, Profiterolles Choux Tower, English Drunken Fruit Cake and Strawberry Croquembouche. Continue the festivities into the New Year with an extravagant Champagne dinner featuring popular favourites like freshly-shucked Oysters, Slow Braised Wagyu Beef Leg, Parsel Seabass with Mixed Seafood and Roast Whole Suckling Pig.

Snow Aged Full Blood Wagyu Beef

Origin Bar and Grill is a new restaurant at Shangri-La Hotel, probably the first restaurant in Singapore to offer Snow Aged Full Blood Wagyu Beef from Nigata Japan on its menu.

Set the mood for a sweet Christmas and look forward to a fine selection of gourmet treats and festive takeaways at the hotel lobby. Surprise your loved ones with signature French yule log cakes infused with local flavours such as Pandan, Gula Melaka and Pulut Hitam; and other popular favourites like Gingerbread Chalet, Minced Meat Pie and Christmas Pudding.

For more information of the festive offering, you can check visit Shangri-La Hotel Website or email dining.sls@shangri-la.com. You can also view the e-brochure.

One Farrer Hotel & Spa X Da Paolo Group - An Italian Dining Collaboration

For a limited period, One Farrer Hotel & Spa is collaborating with Da Paolo Group to bring an Italian Dining experience to its residents and patrons. The 6 course dining menu priced at $75++ will be available on every Friday from now until 29 December 2017.

For the inaugural collaboration between the hotel and Da Paolo Group, diners can look forward to a quintessential menu consisting of homemade pastas, meats and seafood.

Antipasto 3.5/5

Our dinner started with 4 different types of Antipasto. The chef's choice for the day comes with Fried Mushoom Ball, Tomato Bruschetta, Octopus Bruschetta and Calamari. A delightful selections to whet up the appetite.

Grilled Lobster Salad 4/5

Parma Ham & Fresh Melon 4/5

For the Starters, diners have the choice of Grilled Lobster Salad and Parma Ham & Fresh Melon. The grilled lobster salad comes with avocado, black olive soil and pommery mustard dressing. A light yet refreshing salad to kick start the dinner. The parma ham & fresh melon, a classic combination that works regardless of time.

Spaghetti al Granchio 4.2/5

Ravioli di Vitello con Pomodoro e Grana Padano 4.5/5

For Pasta, diners have the choices of Spaghetti, Ravioli and Tagliatelle. We tried both the spaghetti and ravioli. The Spaghetti al Granchio, tossed in a tomato and cream sauce works wonderfully with the al dente spaghetti, complemented by the fresh crabmeat. While the spaghetti was really good, I love the Ravioli di Vitello con Pomodoro e Grana Padano even more. The homemade ravioli filled with braised veal, has the right balance of pasta to stuffing ratio, paired excellently by the red wine jus. If you do not like spaghetti or ravioli, there is the Tagliatelle alla Bolognese, homemade egg pasta in beef ragout, simmered in red wine and tomatoes.

Pan Seared Barramundi 4/5

Baked Chicken Roulade 4.2/5

Moving to the Mains, diners have the choice of Pan Seared Barramundi or Baked Chicken Roulade. The Pan Seared Barramudi comes with pumpkin carpaccio, tuscan kale and arrabbiata salsa. My favourite part is the crispy skin of the pan seared barramundi.  I also enjoyed the hint of spiciness from the arrabiata salsa which complemented the moist barramundi excellently. The Baked Chicken Roulade is packed with flavours and textures. The tender chicken meat is filled with sauteed mushroom and black truffle. It is laid on a bed of parmigiano and truffle risotto with forest berry red wine jus, confit cherry tomato and white asparagus slices.

Da Paolo's Signature Tiramisu 4.5/5

Cannoli Siciliani 4/5

For Dessert, one can go for the Da Paolo's Signature Tiramisu or Cannoli Siciliani. My dining friends were sharing with me how how good is Da Paolo's tiramisu and after savouring it, I could not agree more with them. The whole execution was nicely balanced and light. it is definitely one of the best I have eaten. Sweeten the experience with the Cannoli Siciliani. Crack the fried pastry dough and have it together with the ricotta cream and chocolate chips for a sweet finishing.

Cheese Platter with Dried Fruits Toast and Condiments 4/5

Last but not least, end the 6 course dinner menu with the Cheese Platter with Dried Fruits Toast and Condiments. This pop up restaurant venue is located on the Level 6 lifestyle Podium, with seating available in our air-conditioned poolside restaurant or sheltered alfresco dining at our Sunset Bar.

Note: This is an invited tasting.


One Farrer Hotel & Spa
Level 6, Poolside
1 Farrer Park Station Road
Singapore 217562
Tel: +65 67057825
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Nearest MRT: Farrer Park (NE Line)

Opening Hours:
Fri: 6pm - 12midnight

Direction: 
1) Alight at Farrer Park MRT station. Take Exit C. Walk to destinatin. Journey time about 3 minutes. [Map]

SPRMRKT Daily and SPRMRKT Kitchen & Bar @ Robertson Quay - Dine, Retail and Art Concept Under One Roof

Whether or not you are into arts, museums and galleries, dining in places with strong arts affiliations tend to pepper the overall experience. If that's the case for you, you may enjoy SPRMRKT Daily and Kitchen & Bar at STPI-Workshop & Gallery, Robertson Quay. Situated right beside the river, the 2 storey building can't be more apt to house SPRMRKT's second establishment where it combines dining, retail and art space into one, all set to inspire the soul and mind of yours.

Blackened Fish & Chips 3/5

At SPRMRKT Daily, we tried 2 of its menu's mainstays brought from its first establishment at McCallum Street. Blackened Fish & Chips ($20) with batter blackened by squid ink. Although I couldn't really taste the squid ink, I enjoyed its light and airy texture while the fish was kept moist. The sweet potato fries was moreish and its in-house slaw was even more so!

Carbonara 3/5

The Carbonara ($20) was hearty with lots of bacon toasted for extra texture. Break that soft poached egg and you will get a velvety finish to the creamy sauce. We had the pasta sat for a while and the sauce flavoured with aged pamarsan seemed to have seeped deeper into the pasta, which was even better as it seemed to be a little too watery when it was served.

While waiting for your food, spend some time at the retail section that has curated brands of similar values and virtues. You will find independent labels here with deep traditional and/or artisanal roots such as Cerana Honey (a producer of sustainable honey), Bruneus (the first retailer of activated nuts in Singapore), The Hunter’s Kitchenette (a maker of nut butter inspired by the hunter-gatherer lifestyle). What stood out for me while browsing is Chocolate Concierge, the first artisanal chocolate-maker focused on bringing the cocoa trade to Malaysia. Not because that their chocolate bars are exclusive to SPRMRKT, each bar of chocolate simply looks like a gift hand wrapped with a designer wrapper. Not just food, SPRMRKT also collaborates with Mmerciencore for their exclusive Mint Cream cleanser, and Kamilinen, who hand-stitched their staff's aprons! Even BooksActually found its way onto the shelf.

Croque-Madame 3.5/5

On the second level of the space is SPRMRKT Kitchen & Bar which offers a European bistro style menu. Our brunch started with the Croque-Madame ($20). Indeed, it was a french portion but its taste did surpass my expectation. Crispy Farmer's white with creamy and flavourful béchamel in between to harmonise the cheese and the meaty ham. The fried egg in panko breadcrumb crust was a delight too.

Chicken Pot Pie 2.8/5

Unveiling what's underneath the puffy dome is always exciting of the Chicken Pot Pie ($18). In it we got a creamy mixture of chicken, potatoes and carrots. The base wasn't too creamy and dipping the pastry into it is like dipping a fluffy prata into curry. It was good but a thicker and richer base may enhances the experience a lot more. I also don't quite get that joy and happiness of eating a pot pie. Well it may be a personal thing.

Smoked Chicken Ravioli 2.5/5

Smoked Chicken Ravioli ($22) Ravioli, like risotto is a challenging dish to handle. The skin, the filling and the proportion of both need to be rather precise. Perhaps, this dish needs more time.

Weekend Roast 3.8/5

Saving the best for the last, our Weekend Roast ($34) was made up of 180g Pork Belly, homemade ricotta, Yorkshire pudding, mushrooms and vine-ripped tomatoes. No seasoning required when the meat itself was flavoured by its own melty fats lined with crispy skin. I love the homemade ricotta which lighten the meat like how yogurt does to meat. The accompanying mushrooms and tomatoes were leads in their own right.

Bread & Butter Pudding 3.8/5

To round up our Sunday Brunch, I would say SPRMRKT's Bread & Butter Pudding ($10) did it. The taste of the sweet, buttery and flaky viennoiserie followed by the warm custard, juxtaposed against a fine classic vanilla ice cream, spells nothing but bliss for that moment. Yes, more ice cream please!

Like a petite four after dessert, bring home a piece of inspiration by spending some time at Here/Now @ SPRMRKT Daily which showcases one artwork at a time, allowing you be fully present with the artwork in front of you. There is always something new to contemplate each time you drop by. Here at SPRMRKT Daily and Kitchen & Bar, showcasing fresh produce, local and regional artisanal products and artwork, you may find yourself spending half a day away browsing, eating, drink and admiring the art pieces. You may just be inspired and get some fresh produce home to whip up a few good dishes of your own!

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. Noted: This is an invited tasting.


SPRMRKT Daily and SPRMRKT Daily Kitchen & Bar
STPI-Workshop & Gallery
41 Robertson Quay
Singapore 238236
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Website
Nearest MRT: Chinatown (DT Line, NE Line), Clarke Quay (NE Line)

Opening Hours:
SPRMRKT Daily
Mon-Wed, Sun: 8am - 11pm
Thu-Sat: 8am - 12midnight

SPRMRKT Kitchen & Bar
Tue-Wed: 6pm - 10pm
Thu-Fri: 6pm - 12midnight
Sat: 1030am - 430pm, 6pm - 12midnight
Sun: 1030am - 430pm

Direction: 
1) Alight at Chinatown MRT station. Take Exit C. Walk to bus stop along Upper Cross Street (Stop ID 06171). Take bus number 51 and 186. Alight 1 stop later. Cross the road and walk towards the river. Cross the bridge and walk to destination. Journey time about 15 minutes. [Map]

2) Alight at Clarke Quay MRT station. Take Exit E. Walk to bus stop at Clark Quay Station (Stop ID 04222). Take bus number 54. Alight 3 stops later. Walk to the end UE Square Shopping Mall. Cross the road onto Merbau Road. Walk to the end and turn right. Walk down the river to destination. Journey time about 15 minutes. [Map]

Porta Fine Food & Import Company @ Park Hotel Clarke Quay - Modern European Cusine With Fresh Produce & Seasonal Flavours

With the new year, Park Hotel Clarke Quay welcomes a new restaurant - Porta Fine Food & Import Company replacing Brizo, offering modern European cuisine. The new restaurant is helmed by 31 years old Executive Chef Michael Suyanto who was leading the team in Bistro du Vin of Les Amis Group before the new opportunity at Porta.

Chilled Angel Hair 4/5

For the lunch crowd, Porta offers a reasonable lunch menu at $18 for 2 courses and $22 for 3 courses. Available on the lunch menu is the Chilled Angel Hair. While it is not something new on the plate, the pasta with avruga caviar, kombu seafood and truffle oil work harmoniously together for a beautiful dish. However I though the version here has a slightly tang which makes it more appetising.

Spanish Octopus 4/5

From the ala carte menu, we started with the Spanish Octopus ($18) with Idaho potatoes. The octopus leg is sourced from Ria de Arousa. The tenderness of the octopus leg is coupled with the smoky aroma. What I enjoyed most is the spicy sauce that lifted the whole enjoyment.

Foie Gras 4.2/5

The Foie Gras ($24) comes with two generous slices weighting up to 50g each. The foie gras is pan seared to crispy on the exterior while retaining the creaminess inside. The onion marmalade lends a sweetness to the creamy foie gras while the crushed almond dragee added extra crunch to it.

Ravioles De Royans 3.5/5

For vegetarian, there is the Ravioles De Royans ($22). The ravioles are filled with 2 different type of cheeses and served in a creamy and tangy sauce. While the bite size parcel is smaller and more intense than normal ravioli, However I find the pasta was slightly overcooked.

Iberico Pork Secreto 4.5/5

Definitely the favourite among the diners is the Iberico Pork Secreto ($26). The cut is from the pork shoulder blade which is paired with pommery mustard for acidity and served with creamy tangy honey mustard mash. The star goes to the iberico pork which is sous-vide for four hours and roasted to perfection, it even comes with a delightful crunchy bite.

Porta Burger 3/5

The Porta Burger ($23) comprises of a premium Stanbroke Angus beef patty, with caramelised onion, cheddar and smoked bacon served on a toasted brioche bun and chunky fries. While the rest seems to enjoy it, I thought it would be taste better if the seasoning can be more intense and cheesy.

Coconut Blancmange 4/5

For dessert, we tried the Coconut Blancmange ($12) which is smooth, creamy and silky. The custard is topped with passion fruit coulis for an acidity balance as well as giving it an extra texture.

Valrhona Chocolate 4/5

The other dessert we tried is the Valrhona Chocolate ($14) with oozing chocolate lava. The warm valrhona chocolate fondant combines the elements of a flourless chocolate cake and a souffle. It is paired with a scoop of Movepick vanilla ice cream to sweeten the experience.

Note: This is an invited tasting.


Porta Fine Food & Import Company
Park Hotel Clarke Quay
1 Unity Street
Singapore 237983
Tel: +65 65938888
Facebook
Website
Nearest MRT: Clarke Quay (NE Line)

Opening Hours:
Daily: 11am - 1030pm

Direction:
1) Alight at Clarke Quay MRT station. Take Exit E. Walk to bus stop at Clark Quay Station (Stop ID 04222). Take bus number 54. Alight 3 stops later. Walk to the end UE Square Shopping Mall. Journey time about 8 minutes.  [Map]