Showing posts with label Sea Bass. Show all posts
Showing posts with label Sea Bass. Show all posts

Saturday, October 8, 2022

Beast Restaurant and Bar @ Duxton Hill - Savour The Art Of Steak At Beast Duxton


Inspired by North America steakhouses, Beast Restaurant and Bar, located at Duxton Hill, combines a modern steakhouse with chic bar vibes. Setting into the restaurant, you are first greeted by the bar. Then, stepping behind the curtain separating the bar and dining area, diners transform into an intimate dining room with exposed brick walls and leather banquettes.



The kitchen is helmed by Chef Muhamad, formerly from Santi Marina Bay Sands, Bam!, Gaig Singapore, and Park Grill in Kuala Lumpur. The food is centred around a specially designed grill and a special mix of Binchotan Charcoal, oak wood and lychee wood.

Live Pacific Oysters 4.5/5

We started our dinner with some Live Pacific Oysters ($38/ $72) that were freshly shucked, fresh and briny. The pairing of ponzu, kimchi and avruga caviar brightened the enjoyment.

Smoked Tuna Tataki 4/5

The other starter we had was the Smoked Tuna Tataki ($32). The smoked tuna, foie gras and terrine are layered like fallen domino blocks, paired with Aji Amarillo and hazelnut. It has a delightfully fruity sweetness from the Aji Amarillo, while the foie gras gives an extra soothing creaminess.

Grilled Bone Marrow 4.2/5

To go with our mains, we ordered a couple of sides to go along. First, we had the Grilled Bone Marrow ($22/2pc). It smelled so good that we started on it before the mains arrived. I love the sweetness from wine-braised caramelized onion and bacon bits that accentuated the taste profile.

Creamy Spinach 4.5

I decided to get some vegetables to our diet, so I went for the Creamy Spinach ($14), which consists of feta cheese and raisins. It is one of my favourite side dishes for any steakhouse.

Sanchoku MB7 Australian Grained Fed Wagyu Picanha 4.8/5

Unique at Beast is the extensive range of different cuts of meat ranging from Sanchoku Australian Grain Fed Wagyu Picanha ($68, 300g), Margaret River Australian Wagyu Tenderloin ($58, 180g) to Miyazaki Japanese A5 Wagyu Ribeye ($108, 200g). We had the Sanchoku MB7 Australian Grained Fed Wagyu Picanha cooked to medium pink. The priced cut with its beautiful marbling is tender and juicy. The beef is so flavourful on its own that no extra seasoning or sauces are needed.

Chilean Sea Bass 4.2/5

There are other protein choices for those who don't eat beef, such as the Chilean Sea Bass ($42). The moist fish is grilled to perfection, floating on a bed of green lentils and sake foam.

Earl Grey Tea Flan

Not to be missed are their desserts too. I definitely recommend you to save some space for the them. We had the Earl Grey Tea Flan ($14) and 72% Chocolate Cake ($16). The Earl Grey Tea Flan made from goats milk is light, but well-flavoured for a tealific finishing, paired with Madagascar vanilla ice cream.

72% Chocolate Cake 4.2/5

For the sweet tooth that prefers something richer and more intense, the 72% Chocolate Cake is a good choice. The chocolate is moist and soft, like tiramisu's texture, paired with salted caramel ice cream.


As the saying goes, never judge a book by its cover, don't be misled by the front of the restaurant thinking it is a drinking hole. The food here impressed me. It's one of those restaurants that I made a mental note to return or if my friend asked me for a recommendation.

Note: This is an invited tasting.

Beast Restaurant and Bar
10 Duxton Hill
Singapore 089594
Tel: +65 97822661
Nearest MRT: Tanjong Pagar (EW Line), Maxwell (TE Line)

Opening Hours:
Tue-Sun: 5pm - 12midnight
(Closed on Mon)

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]

2) Alight at Maxwell MRT station. Take Exit 3. Turn righ and walk to Neil Road. Cross Neil Road. Walk to Duxton Road. Turn right onto Duxton Hill. Walk to destination. Journey time about 3 minutes. [Map]

Monday, November 22, 2021

Garden At One-Ninety @ Four Seasons Hotel Singapore - Breezy Alfresco Space With Lush Greenery And An Inclusive Menu


Probably not known to many, there is a beautiful, lush, botanical-themed dining place at Four Seasons Hotel Singapore. Garden @ One-Ninety is the extension of the terrace area behind One-Ninety Bar. Chef de Cuisine Pierre Barusta has put together a menu focusing on market-fresh produce and wholesome plant-based cuisine. The inclusive menu allows for enjoyable dining for all, including vegan, vegetarian and gluten-free preferences. In addition, it embraces the diversity and spectrum of personal dietary and lifestyle choices of today's guests.

Vietnamese Salad 3/5

We commenced our dinner with a couple of starters. First is the light and refreshing Vietnamese Salad dressed in "Nuoc Mam" sauce, better known as fish sauce. However, I find it too healthy to my liking. I am sure health-conscious customers will enjoy this.

Summer Rolls 3.5/5

Another Vietnamese item on the menu is the Summer Rolls that is wrapped with rice vermicelli, green mango, papaya, avocado and fresh herbs. The addition of fruit in the roll gives it extra sweetness and crunch.

Hamachi Tiradito 4/5

The Hamachi Tiradito is closer to my palate. The freshness is brightened by the citrus-soy and jalapeno garnished with daikon.

Pan Seared Seabass 4.2/5

One of my favourite dishes on the menu is the Pan Seared Seabass, which comes in laksa broth. What's more interesting, it even comes with thick beehoon, quail egg and kai lan bean sprout. I felt I had a 2-in-1 dish - local laksa topped with a huge piece of seabass fillet.

Garden Burger 3.8/5

The Garden Burger will be a good option for customers that are more conscious of the diet. Replacing the bread bun is pita bread, sandwiching a chickpea patty and semi-dried tomatoes. I would recommend drenching the burger with the hummus spread as the chickpea patty is a bit dry having it alone.

Dark Chocolate Souffle 4.2/5

I would recommend saving some space for the desserts here. The Dark Chocolate Souffle with Darjeeling Ice Cream is worth every minute for the wait. Soft, fluffy and chocolatey for a sweet indulgence.

Profiteroles 4.2/5

Another beautiful dessert we enjoyed was the Profiteroles with Gianduja ice cream. When it was served, both my dining partner and I had a puzzled look. It is not like the usual choux pastry dessert we know. It appears like a deconstructed profiteroles, but it tasted amazing, especially with the royaltine crunch

Note: This is an invited tasting.

Four Seasons Hotel Singapore
190 Orchard Boulevard
Singapore 248646
Nearest MRT: Orchard (NS Line, TE Line)

Opening Hours:
Daily: 8am - 1030pm

1) Alight at Orchard MRT station. Take Exit 11. Walk straight down Orchard Boulevard Road. Walk to destination. Journey time is about 6 minutes. [Map]

Saturday, September 11, 2021

Osteria BBR by Alain Ducasse @ Raffles Hotel Singapore - A New Chapter For The Iconic Bar & Billiard Room


The iconic Bar & Billiard Room (BBR) at Raffles Hotel Singapore begins a new chapter, remaking itself as the vibrant Osteria BBR by Alain Ducasse. It has transformed into a modern and energetic Italian concept, where authentic Italian cuisine is presented through the lenses of Chef de Cuisine Francesco Soletti.


Our dinner started with the amuse bouche, a bite-size croquette topped with black garlic and a dash of lemon zest.

Marinated Mackerel 4.5/5

Our dinner started with the Marinated Mackerel paired with red chicory condiment and roasted zucchini. The marination helps to tone down the distinct strong flavour of the mackerel, lending a balance yet accentuating the appreciation of the raw fish.

Mazara del Vallo Red Prawn Tartare 5/5

The Mazara del Vallo Red Prawn Tartare blew me off with its finesse. The pairing of creamy buffalo, mozzarella, fine jelly and Kristal caviar accentuated the sweetness of the red prawn. The soul of the dish has to be the dashi-like fine jelly, binding the different components together.

Marinated Sea Bream 4/5

The cleaning tasting Marinated Sea Bream brightened by the Amalfi lemon cream. However, I wouldn't say I liked the lemon peel, which leaves a lingering bitterness that throws the dish slightly off.

John Stone 28-day Dry-aged Beef Carpaccio 4.8/5

Another impressive dish on the menu is the John Stone 28-day Dry-aged Beef Carpaccio, cleverly paired with pistachio cream, Italian buffalo ricotta, black truffle and wild herbs. Every component on the plate carries its flavours distinctly yet harmoniously to showcase the beautiful red meat.

Eliche di Gragnano Pasta 4.5/5

For the pasta dish, we had the Eliche di Gragnano Pasta with lobster and eggplant. Some diners may find the pasta's texture a tad hard but believe me; it is the right texture. The more you bite on it, the more it grows on you. The citrus note makes it even more delectable.

'Crazy Water' Seabass 4.8/5

The first thing I notice in the 'Crazy Water' Seabass is the deep-fried fish's scale customarily used only in Chinese cuisine, lending an extra crispy texture to the dish. With its tangy finishing, the light tomato broth complements the seabass, lifted by the sweetness of the clams.

Homemade Strawberry Sorbet 4.5/5

Signature Baba 4/5

Wrapping up our dinner, we have the Homemade Strawberry Sorbet and Signature Baba. The sweet and refreshing strawberry sorbet can double up as a palate cleanser too. As for the signature baba limoncello is drizzled onto the soft bread and topped with fluffy whipped cream. Finally, the wonderful dinner at Osteria BBR is drawn to a closure with the petite four.

Petite Four


Do drop by the bar for a drink or two before proceeding to dinner. It has one of the earliest happy hour, starting from 3pm to 8pm. In addition, there is a special promotion where guests can enjoy a platter of 6 fresh oysters and a bottle of prosecco for just $88.

Note: This is an invited tasting.

Osteria BBR by Alain Ducasse
Raffles Hotel Singapore
1 Beach Road
Singapore 189673
Tel: +65 64121816
Nearest MRT: City Hall (EW Line, NS Line), Esplanade (CC Line)

Opening Hours:
Mon, Thu-Sun: 12pm - 230pm, 6pm - 945pm
Mon, Thu-Sun: 12pm - 10pm

1) Alight at City Hall MRT station. Take Exit A. Walk to Junction of North Bridge Road and Bras Basah Road. Cross the road. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Esplanade MRT station. Take Exit F. Cross the road. Walk to destination. Journey time about 3 minutes. [Map]

Friday, October 23, 2020

Suk's Thai Kitchen @ Tessensohn Road - New Thai Restaurant Helmed By Thai Chef In Little India


With a Thai chef at the helm of the kitchen, Suk's Thai Kitchen at Tessensohn Road serves up authentic Thai cuisine in a contemporary bistro setting. Its menu is comprehensive, including dishes that are less commonly offered by other Thai concepts.

Homemade Prawn Cakes 3.5/5

Thai Fried Chicken Wings 4/5

For starters, what's recommended are Handmade Prawn Cakes ($10) and Thai Fried Chicken Wings ($10). The latter was excellent. Unlike those dry and skinny ones, these were succulent with a bit of zest on it. Definitely one of the betters ones I had tried so far.

Grilled Pork Salad 3.8/5

For something light but meaty to beef up your meal, Grilled Pork Salad ($14) is a good option with its thinly sliced pork shoulder. Tossed with onions, herbs and a spicy E-Sarn dressing, the tender slices of meat were moreish with a piquant and sharp zing cutting through. What's not quite there is perhaps the lack of char on the meat, which would have kicked its flavours up a notch.

Red Tom Yum Soup with Prawns 3.5/5

Fish Maw Soup 4.2/5

For soups, we had Fish Maw Soup ($14) and Red Tom Yum Soup with Prawns ($12). Simmered with old ginger, garlic and coriander root, the fish maw soup was flavoursome and tasty with a good amount of fish maw slices and mushrooms. I didn't quite enjoy the tom yum soup though. Its saltiness dulled my palate after a few sips of it.

Green Curry Chicken 3.5/5

We also tried Green Curry Chicken ($12). The green curry looked slightly split, but the taste was decent. The meat was tender, but some of the eggplants were still quite tough.

Fried Sea Bass with Suk's Thai Chilli 3/5

I was rather disappointed by its Fried Sea Bass with Suk's Thai Chilli ($28). I find the fish a little dry, and its fried exterior lacked a crisp that I was looking for. The Thai chilli lacks the punch to elevate the dish either.

Suk's Northern Thai Laksa 3.5/5

There is one interesting dish on the menu - Suk's Northern Thai Laksa ($10), made using Chiang Rai recipe. Served with a scoop of spicy minced meat with tomatoes and pickled mustard leaves, these were the 2 ingredients that imparted most of the flavours to the broth. Other than that, I find the broth itself rather bland. I remember having something similar in Chiang Rai, but it was a lot more robust.

Ice Jelly 4/5

For desserts, we had Ice Jelly and Red Ruby ($6). The ice jelly was done with a slight twist to it, incorporating preserved plums into the ice and was a superb palate cleanser after all the highly flavoured food. I enjoyed the red ruby equally, with crunchy homemade rubies that weren't doused in sugar. It would have been even better if a better quality coconut milk was used.

Red Ruby 4/5

Words 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. 

Suk's Thai Kitchen
136 Tessensohn Road
Singapore 217699
Tel: +65 96699445
Nearest MRT: Farrer Park (NE Line)

Opening Hours:
Mon-Fri: 11am – 3pm, 5 – 1030pm
Sat-Sun: 11am - 1030pm

1) Alight at Farrer Park MRT station. Take Exit B. Turn left to Tessensohn Road. Cross the road. Walk to destination. Journey time about 3 minutes. [Map]

Sunday, October 4, 2020

Avenue 87 @ Amoy Street - Two Gifted Young Singapore Chefs, Retold Their Friendship On A Plate of Flavours


The ever-changing dining scene at Amoy Street sees another new kid on the block. Avenue 87 is a new modern Asian restaurant opened by 2 Singaporean chefs, Glen Tay and Alex Phan. Both of them are childhood friends born in 1987 and grown up in Hougang Avenue 8 and 7, respectively. Hence it is not hard to guess why the restaurant is named as Avenue 87.

Chicken Chips 4/5

I have the 6-course menu that is priced at $98++. Diner can also opt for wine pairing at $50++ for 3 glasses or $80++ for 5 glasses.

Kueh Pie Tee 4/5

We started with two Snack items before moving to our first course. First up is the crispy Chicken Chips that is deep-fried and topped with sour cream and mizuna cress. The other is Kueh Pie Tee which is a meatless take on assam pedas. In the crispy kueh pie tee cup, one can find aerated assam pedas, eggplant, lady's fingers, cherry tomato, and curry leaves. It is inspired by their favourite curry fish head dish.

Salmon 4/5

The first course is a Salmon dish. There are many components on the plate such as diced crystal pear, sour cream, ponzu-pickled wakame, soy wasabi granita and Vietnamese rice paper crackers beside the fresh Norwegian salmon sashimi. They are many flavours and textures at play which works harmoniously together.

AHK Seabass 4.8/5

Next is the fish soup, AHK Seabass using locally sourced seabass from Ah Hua Kelong. In the delicious bowl of fish soup, there are compressed bitter gourd, semi-dried cherry tomato, deep-fried egg floss, and anchovy buttermilk sauce. This is very close to my heart as I love our hawker's fish soup. To elevate the whole profile, the chefs innovate using dried anchovies in place of dried sole fish.

Octopus 4.5/5

Love the Asian take to the classic Spanish grilled Octopus. Inspired by the hawker sambal stingray and squid, the octopus leg is grilled, and served with housemade sambal, stir-fried market greens and crowned with a confit egg yolk. I was initial concern that foreigners may not be receptive to the spiciness, but I noticed the customers a table away were enjoying the sambal octopus.

Baby Lamb Rack 4/5

Moving to the 4th course, we have the Baby Lamb Rack marinated Vietnamese-style, served with grilled Thai eggplant and locally sourced stingless bee honey sauce. The chef draws inspiration from his Vietnam holidays, particular the skewered meats marinated in local aromatics and sauces. The lamb was cooked to an enjoyable fork tender. My friend, who usually doesn't eat lamb, didn't find it gamy at all. 


Diner will have a choice of side dish to go along with their main. During my visit, I have the choice of either Egg Fried Rice or Garlic Potato Mash.


For pre-dessert, we have Greek Yoghurt Mousse with house-made granola, cubed red dragon fruit, 8-spice honey.

Coconut 4.2/5

For dessert, we have Coconut and Pisang No Goreng. The Coconut is a light and refreshing dessert in which the coconut ice cream is served with pound cake crumble, papaya and caramelised pineapple. For the Pisang No Goreng, it is actually fried coconut custard with salted gula melaka and banana ice cream.

Pisang No Goreng 4/5

I think Avenue 87 has a lot of potential with their Modern Asian cuisine. Both the Alex and Glen have bags of experience working for different established restaurants, especially Glen, who last worked at 3-Michelin-starred Ultraviolet in Shanghai. The last they worked together was at Tipping Club. They are back together once again to bring us more exciting gastronomic experience from the individual journeys after Tipping Club.

Avenue 87
47 Amoy Street
Singapore 069873
Tel: +65 98388401/ 69705491
Nearest MRT: Telok Ayer (DT Line), Tanjong Pagar (EW Line)

Opening Hours:
Mon, Wed-Sat 1130am - 230pm, 530pm - 10pm
(Closed on Tue, Sun and PH)

1) Alight at Telok Ayer MRT station. Take Exit A. Walk to Amoy Street. Turn left onto Amoy Street. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Tanjong Pagar MRT station. Take Exit G. Walk down Telok Ayer Street. Turn left onto Amoy Street. Walk to destination. Journey time about 8 minutes. [Map]