Solo Ristorante @ Amoy Street - Compact In Size But Big On Flavours

Somewhat under the radar is Italian restaurant, Solo Ristorante at Amoy Street. Chef/Partner Simone Fraternali recently took over the reins in March 2020. With him on the helm, he has refreshed the menu, introducing his dishes inspired by the northern region of Italy.

Branzino 3.5/5

We started our dinner with some antipasti. First up is Branzino ($20), thinly sliced seabass with light lemon emulsion, chopped shallots, pimento and chives. I applauded that the chef brought something I don't usually get in an Italian restaurant in Singapore to the table. However, I felt that a little more zest to the flavour will perk up the whole enjoyment.

Wagyu Carpaccio 4.5/5

Beef carpaccio is quite commonly served in my many restaurants, but you need to try the Wagyu Carpaccio ($30) at Solo. The addition of Parmigiano Reggiano shaving and pickled artichoke with a few dashes of Aceto Balsamico di Modena IGT, brightens up the flavour profile. It really excites my taste buds, sending them into a dance of joy.

Melanzana alla Parmigiana 4.2/5

A very hearty and comforting dish on the menu is the Melanzana alla Parmigiana ($18). The baked eggplant is served in a parcel of layered deep-fried eggplant with mozzarella and parmigiana nestled in light-as-air tomato sauce.

Pappardelle 4/5

Equally hearty is the Pappardelle ($30) with slow-braised pork ragout, herbs and Marsala wine. It is a white ragu made without tomatoes and fortified wine for a rounded finish. The simplicity also allows the appreciation of the homemade pasta even more.

Gnocchi 4.2/5

The Gnocchi ($30) comes with Angus Beef Ragout "alla Bolognese" with rosemary and red wine. I always thought gnocchi needs to have a bit to it, but I was surprised that the version here is pillowy soft. The chef shared that the trick to good and soft gnocchi is to use as little flour as possible to achieve the melt in the mouth texture.

Tagliolini 3/5

A luxe pasta dish in the menu is the Tagliolini ($45), lightly tossed with smoky uni sauce, tarragon and lemon zest, crowned with sea urchin brought in fro Japan. While I enjoyed the texture of the fresh handmade pasta, the uni sauce was lacklustre. I have tasted much better one elsewhere.

Polipo 3/5

The Polipo ($38) is an elegant plate of octopus that is braised in its own natural liquid and then grilled to a nice char on the exterior. Personally, I prefer the octopus to have a firmer texture. Accompanying the dish is tomatoes and creamy orange zest-tinged mash.

Faraona 4/5

For meat, we have the Faraona ($36). The guinea fowl is cooked in two ways. We have the sous vide breast and extra virgin olive oil confit leg to bring out the best of each cut. The beautiful poultry is rounded off by its natural jus, paired with caramelised banana shallots.

Torta Al Limone 4/5

I do recommend saving some space for desserts, they are as good as their savoury too. The Torta Al Limone ($14), Amalfi lemon and white chocolate curd tart topped with strawberries, and basil sorbet. It is a dessert with contrasting flavour profiles but yet well balanced and satisfying.

Tortino Al Cioccolato 4/5

Last but at least the Tortino Al Cioccolato ($15), a coconut and dark chocolate 70% lava and toffee with a scoop of yuzu and orange sorbet. I enjoyed the molten interior with a crusty exterior which is very addictive. I could not resist going back for me.

Set lunch is available at $26 for two courses, $32 for three courses, while Solo's Classics Set Dinner is $88 for four courses, and Solo's Gourmet Set Dinner is $128 for five courses. There is even a Saturday Brunch at $78 whereby customers can top up $38 for free flow of Prosecco, house wine and soft drinks or $78 for free flow of Champagne, house wine and soft drinks.

Note: This is an invited tasting.


Solo Ristorante
45 Amoy Street
Singapore 069871
Tel: +65 62600762
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Nearest MRT: Tanjong Pagar (EW Line), Telok Ayer (DT Line)

Opening Hours:
Tue-Sat: 12pm - 230pm, 630pm - 10pm
Sun: 630pm - 10pm
(Closed on Mon & Sun lunch)

Direction: 
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]

Si Chuan Dou Hua @ PARKROYAL On Beach Road - Launches 'Treats From The Heart' Weekend A La Carte Dim Sum Buffet

Famed for its authentic Sichuan and Cantonese fare, Si Chuan Dou Hua Restaurant at PARKROYAL on Beach Road is excited to present its 点点心意 'Treats from the Heart' Weekend A La Carte Dim Sum Buffet available for a limited time from 3 July to 27 September 2020 on Fridays, Saturdays, Sundays and public holidays, 1130am to 2pm.

The special brunch menu features unlimited servings of classic Cantonese, as well as Sichuan appetisers, nourishing soups and desserts, alongside single-serving of dim sum specialities.

For appetisers, we had the classic Si Chuan platter of Chilled Chicken with Mala sauce, Sliced Pork in Garlic and Chilli Sauce, Cucumber with Black Vinegar and Soya Sauce, Sliced Pig Ear in Sichuan Pepper Sauce, Long Beans in Ginger Sauce, and Marinated Black Fungus with Chilli Padi.

The dim sum specialities include nine exqusitely-prepared choices, which comes with one serving for each person. The selections consist of Deep-Fried Fluffy Swan Pastry with Foie Gras, Steamed Sea Urchin 'Siew Mai', Baked Abalone BBQ Pork Pastry, Steamed Crabmeat Xiao Long Bao, Steamed Lobster Dumpling, Steamed Mushroom Bun with Minced Chicken, Steamed Scallop Dumpling, Steamed Dumpling with Seafood in Clear Soup, Baked Mini Egg Tart with Bird's Nest.

We had the Deep-Fried Fluffy Swan Pastry with Foie Gras, presented in a gorgeous swan-like shape which was an instant hit when it was first introduced in the restaurant's Lunar New Year Reunion Imperial High Tea Set.

They have also elevated the classic Steamed 'Siew Mai' with Sea Urchin. This levelled-up version adds a briny creaminess and sweetness to the regular siew mai we are used to having, bringing luxury to every bite.

Other delicacies include the Steamed Dumpling with Seafood in Clear Soup, which consists of a huge dumpling filled with seafood such as prawn and abalone.

We loved the Baked Mini Egg Tart with Bird's Nest, which comes with a generous serving of the nourishing delicacy atop the egg tart.

Not to be missed is the Steamed Crabmeat Xiao Long Bao, and the Steamed Mushroom Bun with Minced Chicken, which is soft fluffy bun aptly shaped like a mushroom and consists of fragrant mushroom fillings within.

Besides the 9 single-serve choices of the premium dim sum specialities, they also serve unlimited portions of the other 26 choices such as the Steamed BBQ Pork Bun, Pan-Fried Carrot Cake, and the Minced Meat Dumpling with Sour and Spicy Sauce. For something more substantial, go for their Hot and Sour Vermicelli, and the Sichuan Dan Dan Noodles.

Round off your meal with a variety of desserts, such as the Homemade Fine Bean Curd with Hasma that is light and sweet, or the two indulgent western-style sweets by Executive Vincent Aw - Passionfruit Raspberry Chocolate, and Coffee Noir Orange Mousse.

'Treats from the Heart' Weekend A La Carte Dim Sum Buffet
Date: 3 July to 27 September 2020 (Fri, Sat, Sun and PH)
Time: 11.30am to 2pm
Price: Adult: SGD52++ per person* / Child (6-12 years): SGD30++
DBS/POSB Cardmembers enjoy an exclusive 15% savings^!
*^Minimum of two adults to dine. Additional charges apply for Chinese tea and pickles.
^Not valid in conjunction with other offers, discounts, promotions or membership privileges.
Payment must be made with a valid DBS/POSB credit or debit card.

Dining reservations at Si Chuan Dou Hua Restaurant (PARKROYAL on Beach Road) can be made at douhua.prsin@parkroyalhotels.com or at +65 6505 5722. Visit http://bit.ly/scdhbeachroad for more information. Si Chuan Dou Hua Restaurant

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.


Si Chuan Dou Hua Restaurant
PARKROYAL on Beach Road
7500 Beach Road
Singapore 199591
Tel: +65 65055724
Facebook
Website
Nearest MRT: Nicoll Highway (CC Line)

Opening Hours:
Daily: 1130am - 1030pm

Direction:
1) Alight at Nicoll Highway MRT station. Take Exit A. Follow the overhead walkway all the way to The Concourse building. Take the exit down to Nicoll Highway and walk towards Parkroyal Serviced Residences. Cut through towards The Plaza at Parkroyal Hotel. Journey time about 8 minutes. [Map]

Peach Garden Chinese Restaurant @ OCBC Centre - Oishi Flavours Of Japan

For a limited period from 02 March 2020 to 30 April 2020, Peach Garden Chinese Restaurant presents "OISHI Flavours of Japan", a delectable menu with Japanese-inspired creations to celebrate the Cherry Blossom season. The menu showcases the chefs' culinary skill incorporating Cantonese fare with premium ingredients sourced directly from Japan, rolling out the brand new dim sum, a la carte and set menu offerings.

Dim Sum 4.2/5

The restaurant has jazzed up the dim sum creations with fine Japanese ingredients such as Steamed Siew Mai with Sea Urchin ($8.80), Steamed Xiao Long Bao with A5 Wagyu Beef ($8.80) and Steamed Dumpling with Japanese Geoduck Clam ($7.80). The classic siew mai is crowned with premium-grade uni, while the xiao long bao is levelled up with the use of top-grade A5 wagyu beef silvers within. My favourite is the steamed dumpling with Japanese geoduck clam. It is a luxe version of the har gow, topped with a slice of crunchy clam paired with ginger.

Chilled Sea Urchin Tofu 4.2/5

Served in an ice bowl is the Chilled Sea Urchin Tofu ($22) inspired by the Japanese pitan tofu dish. While the tofu was smooth and silky, I couldn't really taste the uni. However, the star for me is the piquant sake-spiked century egg sauce, that brings the dish together. The century egg "white" topping provided that extra textural enjoyment, garnished with tatami iwashi.

Pan-fried Shirobuta Pork with Chef's Special Sauce 4.2/5

Meat lovers will enjoy the Pan-fried Shirobuta Pork with Chef's Special Sauce ($28). It is simply seasoned with salt and pepper for diners to appreciate the natural flavour of the beautiful meat. It is paired with seasonal vegetables, edible golden popped rice and a choice of chef's special sauce. There are 3 flavours to choose from black pepper, mala or mushroom. An A5 wagyu beef option is also available on the new menu.

Flaming Seafood Fried Rice in Whole Japanese Pumpkin 3.5/5

If you order the Flaming Seafood Fried Rice in Whole Japanese Pumpkin ($28), the staff will set it alight at the table. Actually, I find it gimmicky as the dish is not infused with the liquor aroma. Inside the Japanese pumpkin is fragrant fried rice with prawns, scallops and morsels of sweet pumpkin, blanket with a layer of melted cheese.

Poached Surimi-men with Japanese Oyster 4.5/5

Besides the a la carte dishes. There is a 6-course set menu priced at $68 per person for the Oishi Flavours of Japan promotion. A highlight of the set menu is the Poached Surimi-men with Japanese Oyster. The pink noodle is made from fish paste hence the springy bite, complemented by the comforting superior broth. It comes with 2 juicy and plump Japanese oysters too.

Sweet Temptation 3.8/5

For a sweet ending, there is the Sweet Temptation which comprises of half creamy pumpkin and half pandan-infused sweet potato paste. On the side is a flower-shaped pastry filled with Mandarin peel accented red bean paste.

The Oishi Flavours of Japan promotion will be available at all seven Peach Garden Chinese Restaurants across the island except for the dim sum items which are only available at Thomson Plaza and Hotel Miramar outlet.

Note: This is an invited tasting.


Peach Garden Chinese Restaurant
OCBC Centre
65 Chulia Street
#33-01
Singapore 049513
Tel: +65 65357833
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Website
Nearest MRT: Raffles Place (EW Line, NS Line)

Opening Hours:
Daily: 11am - 3pm, 6 - 1030pm

Direction:
1) Alight at Raffles Place MRT station. Take Exit B. Walk to Chulia Street. Turn left onto Chulia Street and walk down the road. Walk to destination. Journey time about 5 minutes. [Map]

Sushiro @ Tiong Bahru Plaza - Japan's Number 1 Kaiten Sushi Chain Opens First Outlet In Singapore

Japan's largest kaiten sushi chain, Sushiro opens its first outlet in Singapore at Tiong Bahru Plaza. Globally it has over 530 outlets in Japan, Korea, Taiwan and Hong Kong. The Singapore outlet is the first in Southeast Asia, offering over 100 varieties of sushi and side menu selections, with prices starting from $2.20.

Sea Urchin Dry Ramen 3/5

During my visit, Sushiro was offering four new seasonal items for a limited period. They were Sea Urchin Dry Ramen ($8.50), Fresh Shrimp with Madagascar ($3.20), Sea Urchin & Roasted Beef ($3.20) and Scallop Tempura ($3.20).

Fresh Shrimp with Madagascar 3.5/5

While I like the unami creaminess of the Sea Urchin Dry Ramen, the portion is a little small for the price. I was worried the texture of the Fresh Shrimp with Madagascar would turn out slimy, but it was acceptable. In fact, if you can get over the barrier of its rawest, you would appreciate the natural sweetness of the shrimp.

Sea Urchin & Roasted Beef 4/5

Scallop Tempura 2.8/5

A unique pairing is the Sea Urchin & Roasted Beef. I didn't occupy to me that both items can go along. The combination is also rarely seen in local kaiten sushi restaurants. As for the Scallop Tempura, the pairing does not work for me. The idea of tempura on top sushi rice is a bit stretch for me. 

Salmon Roe Sushi 3/5

Tuna Sushi 3.5/5

With over 100 over selections in the offering, it is not possible to try everything. Hence I would recommend the Salmon Roe Sushi ($3.20), Tuna Sushi ($2.20) and Yellowtail Sushi ($3.20). They are Sushiro Japan's top 3 best sellers.

Sea Urchin Sushi 3/5

Besides the sushi, there are also side dishes which you can order from the tablet menu. Not to be used are items should as Shoyu Ramen, Chawanmushi with Scallop and Chicken Karaage. For dessert, they have Hattendo cream bun and pudding. Do save some space for these! They are so good.

While I am overwhelmed by the varieties available on the conveyor belt and menu, I find some of the sushi combinations have gone overboard. Unfortunately, I don't think every single ingredient can be made into sushi. That is why, if you realise I only gone for the more classic sushi items. Quality-wise, I think it still a notch behind some of incumbent kaiten sushi chain in Singapore.

Note: This is an invited tasting.


Sushiro
Tiong Bahru Plaza
302 Tiong Bahru Road
#02-118
Singapore 168732
Facebook
Website
Nearest MRT; Tiong Bahru (EW Line)

Opening Hours:
Daily: 11am - 10pm

Direction:
Alight at Tiong Bahru MRT station. Take Exit B. Walk to destination. Journey time about 3 minutes. [Map]

UNI Gallery By OosterBay @ The Plaza - Experience The New Multiple Foodgasm Kaiseki With Premium Sashimi And Uni

Nestled in the conspicuous basement level of The Plaza is UNI Gallery by OosterBay, known for one of the most treasured Japanese delicacy - sea urchin. Offering an extensive selection of uni specialities and premium sashimi which are scoured and air-flown from Japan, USA and Canada 4 times each week to ensure maximum freshness, this is a hidden gem not to be missed out by true uni connoisseurs!

The restaurant rolls out their latest Multiple Foodgasm Kaiseki menu featuring the restaurant's mainstays of different types of uni and seasonal sashimi, alongside exquisite ingredients such as caviar, truffle, and A5 graded Miyazaki wagyu. We got to try their new New 6-course Kaiseki Menu, which is priced at $118++.

Uni Oyster Shot 4.2/5

The Uni Oyster Shot features Shiro Uni & Salmon Roe on a freshly shucked oyster. Send it all down one shot for an intense flavour explosion in the mouth to kickstart the tantalising courses ahead.

Toro Squid Ink Sushi 4/5

The Toro Squid Ink Sushi features Australian Short Spine Uni, Ikura & Otoro on squid ink sushi rice. While the Otoro has an unforgettable fattiness, the Uni boasts an exquisite creamy butter-like consistency, which just melt in the mouth instantly. Even though the squid ink didn't provide any significant flavour difference to the sushi rice, the combination of each component from the briny Uni to the salty ikura was an exquisite indulgence.

Le Tetsuya 3.8/5

The Le Tetsuya sees Siberian Caviar on Shiro Uni atop crushed amaebi. Again, the Shiro Uni is creamy, with a little sweet, briny flavour. Dripped in white miso soup to give off this multi-layered umami experience. Trust us, this is any Uni lover’s dream come true.

Seasonal Sashimi 4/5

Diners get to sample different varieties of seafood with the Seasonal Sashimi which features a good mix of seafood like the Botan Ebi, Maguro Otoro, Bafun Uni, Ankimo, and Shirako. Harvested from the waters of Hokkaido, Bafun Uni has a much more vibrant and creamier texture to it which we really enjoyed.

Caviar Bone Marrow 4.2/5

One of our favourite dishes is the Caviar Bone Marrow. Spread the Oscietra Caviar, beef sprinkle bits on the grilled beef bone marrow and dig in. One of the most underrated foods, the grilled bone marrow is rich in flavour, and tastes almost like butter with a delicate, sweet flavour to it, albeit slightly oily.

Uni Tempura Truffle Chawanmushi 4.2/5

The Uni Tempura Truffle Chawanmushi features a crispy Uni Tempura with shaved winter truffle on a delicate and soft steamed egg custard. The chawanmushi has a pleasant subtle truffle aroma to it which we enjoyed, while the Uni tempura was a unique approach to the creamy uni form we usually have. The Uni is wrapped with seaweed before being fried to a light and crispy texture.

Priced competitively at $118++ for 6 courses and $188++ for 8 courses for the premium ingredients used, Uni Gallery by OosterBay promises an umami-laden Kaiseki experience – a must-try for the seafood and Uni lovers.

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.


UNI Gallery by OosterBay
The Plaza
7500A Beach Road
#B1-310
Singapore 199591
Tel: +65 98388209
Facebook
Nearest MRT: Nicoll Highway (CC Line)

Opening Hours:
Daily: 1130am - 230pm, 6pm - 10pm

Direction: 
1) Alight at Nicoll Highway MRT station. Take Exit A. Follow the overhead walkway all the way to The Concourse building. Take the exit down to Nicoll Highway and walk towards Parkroyal Serviced Residences. Cut through towards The Plaza at Parkroyal Hotel. Journey time about 8 minutes. [Map]

Sushi Ayumu @ Mandarin Gallery - Celebration of Seasonal Edo Sushi

Ayumu which means walking towards a new beginning in Japanese, is a fitting name to the newly rebranded Japanese restaurant, Sushi Ayumu located on the 4th floor of Mandarin Gallery. With the rebrand, the restaurant will be focusing in traditional Tokyo (Edo) style sushi, helmed by Head Chef Ryoichi Nakatani and Senior Sushi Chef Yusuke Kawana. The restaurant offers both Omakase lunch and dinner menu starting from $120 and $280 respectively.

Mochi with Botan Ebi Paste 4/5

Our omakase dinner started with the Domyojiko - Mochi with Botan Ebi Paste. A round shaped glutinous rice ball sat in the middle of the plate complemented by the flavourful prawn paste and snow crab sauce. It is a light appetiser but packed with robust flavours.

Otoro in Bincho & Buri (Big Yellow Tail) 4/5

The Otoro is lightly torched on the surface with the binchotan (Japanese charcoal) to give it a tad of smokiness, while the delicate wild Big Yellow Tail is fatty and buttery.

Abura Bouzu with Miso 3.8/5

From the grill we had the Abura Bouzu served with Hoba miso. The in-house Hoba miso is made by grilling fermented soybean paste on magnolia leaves. It liven the whole appreciation of the fatty fish.

Before moving to the sushi, I was introduced to the rice they used for the sushi. Using the finest Japanese rice, it is seasoned with three types of red vinegar to best enhance the flavours of the different types of fish.

Akami Zuke (Marinated Tuna) Sushi 3.8/5

Moving on is the highlight of the omakase where diner get to savour a series of sushi using the freshest ingredients. We started with the Akami Zuke (Marinated Tuna) Sushi. The lean and red part of the Wild Blue Fin Tuna is marinated with a blend of in-house soya sauce, giving it another layer of flavour on top of the freshness. Personally, I prefer the natural flavour of the wild blue fin.

Kinmedai (Golden-eye Snapper) 4.8/5

My eyes brightened up when I had the Kinmedai (Golden-eye Snapper). The flesh was delicate and tender. With the skin lightly seared, the combination tasted like firework in my mouth.

Aki Sake 4/5

Next is Aki Sake. The seasonal trout is topped with fresh trout roe marinated in soya sauce and saikyo miso from Kyoto. It was really refreshing to see the fresh trout roe which sticks together like a block instead of those pre-processed one from the market.

Kohada (Gizzard Shad) Sushi 3.8/5

It is amazing watching the chef prepared the Kohada (Gizzard Shad) Sushi, braiding the thinly sliced stripes of Kohada together. The kohada has a stronger raw taste compared to others, hence I applauded the addition of yuzu zest for a refreshing touch.

Kamasu in Bincho Sushi 4/5

The binchotan made another entrance with the Kamasu Sushi. The Japanese barracuda is torched with the Japanese charcoal and garnished with homemade sea urchin salt. While I can't really taste the sea urchin flavour but the salt helps to enhance the appreciation of the barracuda.

Yellow Jack Shima Aji 4.5/5

Very clean tasting is the Yellow Jack Shima Aji with a brush of in-house blended soya sauce. It also comes with a delighful tender texture.

Chutoro Sushi 4.2/5

For hon-maguro lover, the Chutoro Sushi will leave you feeling satisfied with its medium-fatty texture. Nothing sophisticated, just pure appreciation of the fatty fish.

Gunkan Maki with Uni 4.5/5

Diners will be delight with the sight of the Hokkaido Bafun Uni for its sweet, briny and creamy flavour. However the real deal for the Gunkan Maki with Uni is the precious seaweed that is hard to come by. The restaurant has to bid for it in order to be able to put it on the menu.

Nodoguro (Black Throat Sea Perch) Sushi 4.2/5

A prized catch on the omakase menu is the Nodoguro (Black Throat Sea Perch) Sushi. Small in size but the whole fish is fatty throughout. It is known as the "king of white fish" for its fatty and tender flesh.

Ayumu Roll 4/5

A luscious combination is the Ayumu Roll. The signature sushi roll comprises of chutoro, bafun uni, buri and shiso leaf all wrapped together for an explosion of colours and taste.

Shijimi Miso Soup 4.5/5

Perfect for washing down all the sushi is the Shijimi Miso Soup. The sweet little Japanese clams in the miso soup added the seafood flavour for depth and robustness.

Tamagoyaki 4.2/5

Last but not least we have the Tamagoyaki. The tamagoyaki is slow-baked for an hour, made with shrimp paste, fish paste, mountain yam and egg, plus a dash of dashi. I have tried other versions which is more eggy but here I could still taste the fish paste, which somehow reminds us that this is still part of the Japanese omakase course.

Sushi Ayumu receives their hon-maguro and uni from the same venerated supplier as Michelin-starred sushi-yas Sushi Saito and Sushi Sawada. These suppliers are highly selective of the restaurants they work with and will personally pay the restaurant a visit to ensure top-notch food quality before agreeing the partnership. The restaurant has also developed close ties with Kyushu fishermen and suppliers, which gives them access to rare catches that may not be available in Toyosu Fish Market.

Note: This is an invited tasting.


Sushi Ayumu
Mandarin Gallery
333A Orchard Road
#04-16
Singapore 238897
Tel: +65 67332114
Facebook
Website
Nearest MRT: Somerset (NS Line)

Opening Hours:
Tue-Sun: 12pm - 3pm, 7pm - 10pm

Direction: 
1) Alight at Somerset MRT station. Take Exit B. Walk to ground level. Turn left onto Orchard Road. Walk down Orchard Road. Cross the road and walk to destination. Journey time about 5 minutes. [Map]