SONS @ China Square Central - A New Menu Curated By Michelin Star Chef, Beppe De Vito

SONS at China Square Central is a modern Italian trattoria-style bar and restaurant that provides a range of mains, nibbles and drinks at affordable pricing. When it first opened its door in 2014, it impressed me by being one of the first restaurants that made their own speciality-cured meat and salami. It has recently launched a new menu, introducing new dishes that will bring a new joy to your experience at SONS.

Homemade Salami Platter 4/5

The salami at SONS is all made inhouse using artisanal Italian curing method in its very own curing room. To try a few varieties, order a Homemade Salami Platter ($22) which comprises 4 types of Salumi - Smoked Kurobuta Pork Lonza, Capocollo, Guanciale and Pancetta. If you would like to bring some home, they are also available for retail at both SONS and on Redmart.

Baccalá Cakes 4/5

What I remembered SONS for is this visually stunning charcoal black Baccala Cakes ($18), served with sea urchin sabayon. One of its signature dishes, these fritters are made from premium salted cod and mashed potato, and what gives them the black coat is squid ink breadcrumbs. Juxtaposed with the rich, yellow creamy sea urchin sabayon that has been caramelised on the surface which exudes a hint of sweetness. It is an elevated croquette dish that excites all senses.

Mushroom & Truffle Bruschetta 3.8/5

If you love your truffles, this mouth-filling Mushroom & Truffle Bruschetta with Smoked Scamorza ($15) will not disappoint. 2 very thin slices of house-made rustic bread grilled and slathered with truffle paste, then layered with melted Smoked Scamorza. This is followed by piling on sauteed shimeji mushrooms, finished with shavings of fresh truffles and micro herbs. It is very rich in taste, hence sharing is recommended.

Cured Salmon Tartare, Avocado & Wholewheat Crostini 3/5

On the other spectrum, Cured Salmon Tartare, Avocado & Wholewheat Crostini ($15) serves as a good alternative for a light and refreshing starter.

3-Meat Sausage 3.5/5

SONS makes its own sausages as well. 3-Meat Sausage, Broccoletti & Mustard Sauce ($29) is a new main that features its housemade sausage packed with pork, beef and lamb, seasoned with herbs and pepper. Served sizzling hot, what first hit us was the mouthwatering, intense aroma of freshly grated parmesan cheese wafting from the hot pan. I like the way this dish is being executed, which stands out from a regular sausage recipe.

Duck Leg Confit 3/5

The portion of the Duck Leg Confit with Cannellini & Cherry Tomatoes ($26) is generous, but the meat was a tad too dry. The cannellini stew was more pleasing, comforting with sweet, roasted tomatoes and rosemary.

Kale & Nduja Ravioli 4.2/5

I remember SONS has delicious housemade pasta and it didn't disappoint in my re-visit. Kale & Nduja Ravioli with Capers & Garlic Butter ($22) may sound very simple, but every bite was packed with flavours. The ratio of the pasta to filling was also just right.

Squid-ink Tagliolini 4.5/5

The Squid-ink Tagliolini, Wild Cuttlefish & Orange Salmoriglio ($24) was tastier than it looked. Salmoriglio is traditionally made with lemon juice, olive oil, garlic, salt, and herbs, and this Orange Salmoriglio brightened the flavours of the dish in its own way. Lightly tossed with seafood sauce, the housemade squid ink pasta was delicious on its own. Even after sitting in the cold for a while, the pasta remained al dente. The lightness of the pasta was just amazing.

Dolce Tiramisu with Chocolate Chips 3.8/5

We tried 3 desserts - Dolce Tiramisu with Chocolate Chips ($12), Mango & Calamansi Cheesecake ($12) and Hot Chocolate Cake with Vanilla Gelato ($13). The Tiramisu was definitely the highlight for me since it has been a while since I last had a good one. It was light and not too cloying, best summed up my experience at SONS.

Hot Chocolate Cake with Vanilla Gelato

Mango & Calamansi Cheesecake

Written 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. 


SONS
China Square Central
20 Cross Street
#01-19
Singapore 048422
Facebook
Website
Nearest MRT: Chinatown (DT Line, NE Line), Telok Ayer (DT Line)

Opening Hours:
Mon-Fri: 1130am - 1pm
Sat: 6pm - 2am
(Closed on Sun)

Direction:
1) Alight at Telok Ayer MRT station. Take Exit B. Walk down Telok Ayer Street towards the direction of China Square Food Centre. Turn left onto Pekin Street. Continue until the end of Pekin Street. Cross the road to Nakin Street. Walk to destination. Journey time about 8 minutes. [Map]

2) Alight at Chinatown MRT station. Take Exit F. Walk to the junction of South Bridge Road and Upper Cross Street. Cross the road and walk to China Square Central. Walk towards Nakin Street and turn right on Nakin Street. Walk to destination. Journey time about 8 minutes. [Map]

Fussy Duck Private Dining @ Sampan Place - Modern European Cuisine With Indian Influences

With the private home dining scene getting popular in Singapore, new players have also emerged in the scene. Is it too late into the game or there is still a market for them? My view is there still an opportunity for them as the popular ones are fully booked up to 3 months or more. Their prices have also increased by 30% or more since they started. This means diners may go for shorter waiting time and cheaper options instead.

One of these new players is Fussy Duck hosted by Chef Raj offering modern European cuisine with some Indian influences. He has worked in professional kitchens for over 13 years including under Daniel Boulud in New York and at MBS. His place can host up to 8 person per night. Currently he is only open for weekends. We had the 5 course meal at $99 per pax. They even have a vegan 6 course menu.

Our dinner started with some freshly baked bread and butter. Not sure whether this really good or we were hungry, the bread disappeared from our table within minutes.

Ravioli 4/5

Next we have the amuse bouche,  homemade Ravioli filled with Shiitake and Button Mushroom, topped with shaving of black truffles. Love how the earthy flavours from the mushrooms shone through the pasta shell. It can be a lovely pasta dish by itself too.

Truffle Leek and Potato Vichyssoise 4.5/5

We started the dinner proper with the Truffle Leek and Potato Vichyssoise. It is a cold soup that comes with potato chips and burnt figs. A very refreshing soup that kind of brightens up the palate for the next dish.

Vegan Eggplant Caviar and Tomato Tart with Earl Grey Infused Tomato Water 3.8/5

Our next dish is the Vegan Eggplant Caviar and Tomato Tart. I actually quite enjoy this. It is like have a toast with eggplant and tomato jam spread on it, except that the base is a flaky tart. The dish also comes with a cup of Earl Grey infused Tomato Water with a few drops of chilli oil.  It has that strong tomato flavour, yet not overwhelming, probably the addition of earl grey and chilli oil helped to harmonise it. It is quite complex in taste but yet light and refreshing.

"Palak Paneer" Risotto with Pan Seared Scallops 4.5/5

I have to say Fussy Duck serves an awesome plate of risotto. Inspired by chef's Indian heritage is the "Palak Paneer" Risotto with Pan Seared Scallops, served with paramsen and ricotta cheeses. There was a silent at the table followed by "wow this is really good". The infusion of the different palak paneer into the risotto simply elevated the whole dimension of the traditional risotto dish. I have not tried or seen anywhere incorporating Indian influences into a risotto dish, at least for my food journal. This is a winning dish.

Duck Confit with Pea Fricassee and Pumpkin Puree 4/5

For the mains, diner can choice between the Duck Confit and Roasted Lamb Rack. For the Duck Confit, it is served with pea fricassee and pumpkin puree. You get a whole duck leg which is really huge and tender.

Roasted Lamb Rack with Pea Fricassee and Spiced Carrot Puree 4/5

As for the Roasted Lamb Rack, there is additional $10 charge if you want to have it. Similar to the duck confit, it comes with pea fricassee but the pumpkin puree is changed to spiced carrot puree. I understand NZ lamb rack that is less than 3 months old is picked so it doesn't have not strong gamy flavour. Simply cooked with some spices rub to showcase the beautiful piece of red meat

Saffron Creme Brulee 4.2/5

Wrapping our dinner is the Saffron Creme Brulee. Creme brulee is quite common but spiced with saffron is an unique take to the classic dessert. It even comes with crushed pistachio, rounding it off with a nutty finish.

Overall we have a lovely time at Fussy Duck. Chef Raj and his partner are great host too. We even get to bring some homemade cookies home and they were delicious. For Fussy Duck to stand out among others, it may need to incorporate more Indian influences into is modern European cuisine or even a traditional Indian menu which is something not available in the market as for now.

Note: This is an invited tasting.


Fussy Duck Private Dining
RiverEdge
21 Sampan Place
Singapore 436593
Tel: +65 90146386
Facebook
Nearest MRT: Mountbatten (CC Line)

Direction:
1) Alight at Mountbatten MRT station. Take Exit B. Walk to bus stop at Mountbatten Road (Stop ID 80279). Take bus numbers 12, 14, 30, 158, 196 and 401. Alight one stop later. Cross the road. Walk to Kampong Kayu Road. Walk down Kampong Kayu Road. Turn left onto Sampan Place. Walk to destination. Journey time about 10 minutes. [Map]

2) Alight at Mountbatten MRT station. Take Exit B. Walk to Mountbatten Road. Cross the road to Jalan Benaan Kapal. Walk down Jalan Benaan Kapal along the canal. Cross the canal onto Kampong Kayu Road. Turn right onto Kampong Kayu Road. Turn left onto Sampan Place. Walk to destination. Journey time about 10 minutes. [Map]

The New Ultimate Sunday Champagne Brunch @ Hilton Singapore

This April, Hilton Singapore launches their new Ultimate Hilton Sunday Champagne Brunch. Diners can look forward to a glorious food retreat with elevated brunch essentials and free flow premium Taittinger Champagne. Priced from $98++ per pax, the champagne brunch buffet features new gourmet and seasonal ingredients with 8 live stations including the fresh seafood bar, grilled carvings, gourmet specialties such as foie gras, a dedicated seasonal cheese room with over 30 types of imported European cheese, as well as artisanal desserts from the 6-metre long D9 dessert showcase.

One of the special highlights of the buffet includes the Ocean-fresh Seafood & Oyster Bar such as the fresh Alaskan king crabs, Maine lobsters, freshly shucked oysters.

Hop over to the six gastronomy stations, where the chef prepares dishes a la minute such as the enticing Foie Gras Brulee with toasted brioche and pineapple lemon jam.

My favourite at one of the a la minute stations is the homemade Waffles with Crispy Duck, topped with fried duck egg and mustard maple syrup. The waffles has a crispy, slightly caramelised exterior from the maple syrup drizzled over and packs a bite. It is paired with crispy, tender duck meat to contribute a savoury taste to the dish.

The homemade Venison Scotch Egg and Black Truffle Hollandaise was an interesting dish, with a soft flavoured egg wrapped in sausage meat, breaded and deep-fried. The addition of black truffle hollandaise elevates the flavour of the dish with a strong truffle fragrance.

Don't miss out on the King Crab Homemade Ravioli with shellfish espuma, giant ikura and chive oil as well. The ravioli boasts a perfect al dente texture, encasing tender shreds of sweet king crab meat, while the richly flavoured shellfish espuma compliments the gourmet pasta dish well.

The savouries at the Prime Meat Carvings section includes the 14-hour Slow Roasted Wagyu Beef Leg is carved out and served by the chef upon request.

Some of the highlights from the savoury selections include the Sticky Spicy South Australian Dorper Lamb Ribs, as well as the Crispy Pork Belly with macaroni cheese and braised red cabbage.

Indulge in the New Zealand Rockling Fish Fillet with braised olive and fennet, which boasts soft, fork-tender fish fillet meat.

Next is the Stone-hearth oven baked pizza with Black Truffle and Fontina Cheese Pizza, and Artichoke and Tellegio Pizza with Prosciutto.

Lastly, relish in the dazzling array of artisanal D9 Cakery handcrafted pastries to end the meal on sweet note. Some of the must-tries are the Belle, matcha azuki cake, Hazelnut chocolate cake, citron tart, and selection of deconstructed desserts such as the King's cake, Japon a la Fraise, and Noisette du Caramel.

The delectable spread also includes homemade macarons, dark chocolate pralines, tarts, classic loafs, cupcakes, cheesecakes, freshly baked scones, and creme brulee.

Sunday Champagne Brunch
Adult:
$98 per person (free flow of coffee, tea and selected soft drinks)
$128 per person (free flow of prosecco, selected white & red wines and beer)
$168 per person (free flow of Taittinger Champagne, selected white & red wines and beer)
Child:
$49 per child (aged five to 12 years old) / Child below the age of five dines for free.

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.


Opus Restaurant
Hilton Singapore
581 Orchard Road
Singapore 238883
Tel: +65 67303390
Facebook
Website
Nearest MRT: Orchard (NS Line)

Sunday Champagne Brunch
Sunday: 12pm - 3pm

Direction: 
1) Alight at Orchard MRT station. Take Exit E. Walk towards Wheelock Place via ION. Exit Wheelock Place and turn left towards Liat Tower. Continue walking along Orchard Road. Journey time is about 8 minutes. [Map]

LeVeL33 @ MBFC Tower 1 - Elevated To New Height With A Executive Chef Archan Chan On Board

LeVeL33 located at Marina Bay Financial Centre Tower 1 welcomes new Executive Chef ArChan Chan. Staying truth to its root since its opening in 2010, the food and drink at the world's highest urban microbrewery has always conceptualised to complement one another, same goes to the new menu designed by the new helm on board.

Sourdough 4.2/5

We started with the Sourdough that is made from the beer malt that is used to brew their beer. This is served alongside yeast butter topped with malt chips. A clear demonstration of the culinary concept bridging the food and drink at Level 33.

Tomato Consomme 4.2/5

A light and refreshing starter is the Tomato Consomme ($22) served chilled. The sweetness of the heirloom and vine-ripen cherry tomatoes shines in the clear tomato consomme. Applaud the simplicity in showcasing the ingredient.

Kingfish Sashimi 4.2/5

The Kingfish Sashimi ($26) is another light but flavourful dish on the menu. The kingfish is cured with the lager beer and served with pickled cucumber, nori & spent grain sand, marinated tapioca sago, tapioca sago chips, cucumber juice, seaweed oil and fresh dill. Once again, the chef allows the main ingredient to shine in the dish, with the other components complementing it.

Hokkaido Scallop 4/5

Another beautiful dish on the menu is the Hokkaido Scallop ($24) served with wheat beer dashi, seaweed, malt chips and drizzled with dill oil. The sweetness of the scallop is exactly given a lift by the wheat beer dashi for that extra omph.

Quail 4.5/5

The Quail ($27) is one of my favourite dishes for the night. The stout glaze simply elevates and gives the appreciation of the delicate meat a new life. I have never have quail that tasted so good thus far.

Truffle Ravioli 4.5/5

I love my ravioli and the Truffle Ravioli ($32) here is very well executed. The thin pasta is stuffed with ricotta, walnuts and parsley, served in a gruyere sauce. To finish, it is topped with freshly sliced nashi pears and truffle. I like that hint of nuttiness from the walnuts, together with the earthy truffle, it just work wonderfully when eaten togehter.

Sea Bass 3.5/5

For the fish loveer, there is the Sea Bass ($36). The sea bass is locally sourced and pan seared with just seasoning of sea salt and pepper. It is served on top a bed of beer malt risotto, in a classic beurrec blanc with dill oil. I like the sea bass and the creamy sauce. However I am not a fan of the beer malt risotto. I find it a dry and has that husky texture which I didn't enjoy.

Garden Greens Tart 2.8/5

The Garden Greens Tart ($29) comes in a taro tart ring with seasonal vegetables. I applauded the creative and that the taro tart ring is really crispy. However, I could not taste any taro in the tart ring. The garden greens also come across too healthy to me with just extra virgin oil and and lemon zest. I thought it needed something more robust to hold the dish together. It ended up feeling like have a salad bowl with crispy croutons.

Pork Intercostal 3/5

Interestingly the Pork Intercostal ($37) is paired with clams. The combination did not fail but it also did not get my palate excited. I am not sure why but the dish is rather flat and pedestrian to me.

Layered Honey Cake 4.2/5

Do save some space for dessert at LeVeL33. The new dessert menu is worth the calories. The Layered Honey Cake ($15) is served with a beer areated honeycomb topped with sour cream ice cream, lemon balm and fermented kumquat. The play of the different components comes together like a symphony, having the diner screaming for encore.

Malt & Stout Parfait 4.5/5

The stout wins me over again with the Malt & Stout Parfait ($12). The choux puffs are topped with oat and coffee crumble and filled with a malt and stout parfait filling. This is so good that I think I can have a couple more even I am already so stuffed.

Having dine at LeVeL33 on a number of occasions, I have that Chef ArChan Chan has given a refreshed refinement to the dishes. I was impressed with the starters and desserts. However for the mains, I think it needed some adjustments

Note: This is an invited tasting.


LeveL33
Marina Bay Financial Centre Tower 1
8 Marina Boulevard
#33-01
Singapore 018981
Tel: +65 68343133
Facebook
Website
Nearest MRT: Downtown (DT Line), Raffles Place (EW Line, NS Line)

Opening Hours:
Mon-Thu: 1130am - 12midnight
Fri & Eve of PH: 1130am - 2am
Sat: 10am - 2am
Sun: 12pm - 12midnight

Direction:
1) Alight at Downtown MRT station. Take Exit. Walk to destination. Journey time about 6 minutes. [Map]

2) Alight at Raffles Place MRT station. Take Exit E or J. Follow the underground walkway towards Marina Link Mall. Continue onwards to Marina Bay Financial Centre Tower 1. Journey time about 12 minutes. [Map]

Edge @ Pan Pacific Singapore - Launches Brand New Sunday Champagne Brunch Experience

Following a revamp in the Sunday Champagne Brunch buffet, Edge at Pan Pacific Singapore presents a refreshed selection of signature premium delights. From 2 September 2018 onwards, diners get to indulge in a brand-new brunch experience with an extensive spread of local and international delicacies from seven interactive live food theatres housing sixteen stations which span around the huge dining hall. The astounding theatrical epicurean journey is complemented with unlimited Veuve Clicquot Champagne, Botanical Gin Cocktails and uplifting live music.

To elevate diners’ brunch affair over at Edge, there are 2 additional new activities – cooking demo (2pm-230pm) where guests can look forward to learning how to cook a highlight from the Sunday Brunch spread including the Coriander Crab Cake with Curry Mayo and Sticky Date Puddng; and cocktail making demonstration (1pm-130pm) where the mixology will guide guests through on how to make their own cocktails at home.

Charcoal Waffles 4.2/5

To kickstart the feast, I had the new western signature highlights featuring the Charcoal Waffles station - served with Sambal Boston Lobster, spinach leaf and hollandaise sauce. There is also the choice of Charcoal waffles with deep fried baby squids and egg atop. Slice through the egg and watch that runny golden egg yolk soak up the crispy fluffy waffles.

Cold Angel Hair Pasta with Caviar 4.2/5

Next, I had the Cold Angel Hair Pasta with Caviar. Perfectly al dente and flavourful, I had more than one of those delicate single-serving portions.

Beetroot Barquette Avocado Tuna Melt 4/5

An interesting item on the menu - the Beetroot Barquette Avocado Tuna Melt features lusciously creamy tuna, avocado and cheese sandwiched in between pillowy fluffy beetroot flavoured bread. Although the beetroot taste might not be as distinct, the scrumptious fillings still render the dish palatable.

For the meat lovers, dive right into their irresistible cuts ranging from Frenchened Lamb Rack with Herb Crust, Roast Duck, Mustard Roast Beef Prime Ribs Bordelaise, as well as the Deep Fried Whole Spring Chicken with Herbs and Garlic.

Roast Duck 4.2/5, Roast Char Siew 4.2/5

There is also the live noodle making station with a roast meat section just beside. It includes favourites such as the sliced Roast Duck and Char Siew, which boasts a tender, melt-in-the-mouth texture.

Don’t forget the meats/seafood section at the other side of the hall, where diners get to enjoy Wagyu Beef, Salmon and Seared Hokkaido Scallops prepared freshly on the spot when diners hand their number tags to the friendly station staff.

Signature Mushroom Ravioli 4.2.5

Squid Ink Pasta with Uni 4/5

Surfing further down the buffet line got us to the pasta selection such as the Signature Mushroom Ravioli and Squid Ink Pasta with Uni. The ravioli boasts a tougher al dente texture with an aromatic mushroom fragrance, while the squid ink pasta complemented with fresh uni has a slight spice to it to add on a different taste dimension.

Kimberly Street Kway Chap 3.8/5

A presentation of new Asian highlights include the thai favourites of Seafood Pad Thai and Grilled Pork Belly Skewer, as well as the Penang delights – Kimberly Street Kway Chap, which was filled with generous ingredients in the bowl.

Desserts 4.2/5

No buffet is complete without desserts. Here at Edge, it sets a promising exemplar of a dessert heaven with its magnificent display of sweet treats at Edge’s dessert theatre. It includes a new selection of Jumbo desserts such as the Giant Chouc Puff, Giant Pastry Burger and Giant Apple Tart Tartin, as well a wide variety of mouth-watering cake flavours such as the Red Velvet, Mango Passionfruit, Blackforest, Rainbow Cake.

Waffles 4.2/5

Not to be missed among their dazzling myraid of desserts is the Waffles. Boosting an extremely crispy exterior and fluffy buttery insides, the waffles is best paired with their ice cream selections.

Macarons 4/5

The Macarons counter presents a gorgeous colourful array of macarons with flavours such as the raspberry, passion fruit, earl grey and vanilla.

The young ones will be especially pampered with the selection of Kids’ Desserts that features a Cotton Candy machine and “Pierrot Gourmand” Gummy Display. There is a spiral chocolate fountain housed in a corner, where diners can dip a variety of condiments on a stick and indulge in sweet chocolatey bliss.

Sunday Champagne Brunch
Date: Every Sunday
Time: 12pm - 330pm
Prices:
• SGD208 per adult, includes unlimited Veuve Clicquot Rosé Champagne, selection of red and white wines, selected beers and cocktails, Botanical Gin Cocktails, fresh juices and soft drinks
• SGD188 per adult, includes unlimited Veuve Clicquot Brut Yellow Label Champagne, selection of red and white wines, selected beers and cocktails, Botanical Gin Cocktails, fresh juices and soft drinks
• SGD128 per adult, includes unlimited fresh juices, soft drinks, coffee and tea
• SGD64 per child (six to 12 years old), includes unlimited fresh juices, soft drinks, coffee and tea

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.


The Edge
Pan Pacific Hotel Singapore
Level 3
7 Raffles Boulevard
Singapore 039595
Facebook
Website
Nearest MRT: Promenade (CC Line)

Opening Hours:
Mon-Sat: 12pm - 230pm, 630pm - 1030pm
Sun: 12pm - 4pm, 630pm - 1030pm

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