Salt Grill & Sky Bar @ Ion Orchard - Introduces Exclusive 5-course Christmas Dinner Menu

Perched on top of ION Orchard 55th level, Salt Grill & Sky Bar provides a classy, upscale rooftop dining experience with exquisite modern Australian cuisine, replete with a swanky bar on the mezzanine floor and a stunning 360 view of the city skyline from the highest point on Orchard Road. Following the exit of Chef Mentor Luke Mangan, Executive Chef Jake Kowalewski takes over the reins with the launch of a new menu infused with Asian inspirations, showcasing his unique take on modern Australian cuisine.

Exclusively available for the coming festive season only on 24 and 25 December, the 5-course Christmas Dinner Menu is priced at $148++ per pax.

Hokkaido Scallop 4.2/5

First up on the appetiser menu, we had the Hokkaido Scallop which comes dressed in nam jin, crustacean oil and puffed rice. While the unique sweet-sour combination is a pleasure to the tastebuds, the addition of crunchy puffed rice provides another textural dimension to the dishful of plump succulence.

Stracciatella 4/5

Next, we had the Stracciatella cheese which comes paired with peach, pickled beetroot slices, drizzled in olive and smoked olive oil. The sweetness from the peach, sourness from the pickled beetrrot and subtle saltiness from the cheese forms a fascinating combination of flavours which left a light, refreshing after-taste in anticipation of the richer mains that come after.

Bangalow Pork 4/5

The Banglow Pork is served with apple & ginger puree, fermented cabbage and verjuice glaze. Sourced from from Bangalow, Australia, the pork is hormone and antibiotic free, boasting tender succulent meat with the curated puree to enhance its flavours.

Whiskey-glazed Wagyu Short Rib 4.5/5

The highlight of the menu is the Whiskey-glazed Wagyu Short Rib served with a side of smoked potato, broad beans and pickled cherry. Dig into the soft luscious meat which falls apart with every forkful and paired excellently with the mashed potato leaving a smoky after-taste. The extremely tender texture and intense flavours of the meat are a result of the 48 hours-cooking process. The addition of pickled cherries contribute a sourish berry surprise to the savoury dish.

Textures of Chocolate 4/5

Lastly, end the meal on a sweet note with the Textures of Chocolate which comes with salted coffee and mascarphone. Delve in the rich bittersweet flavours from the coffee and chocolate, accompanied by a slight hint of saltiness and sweet burst of flavours from the popping candies. Complete the dining experience with their Lanson Brut Black Label Champagne ($88++ per bottle). Original price outside of festive season at $128++.

Details of Christmas Menus
Date: 24 December (Dinner only) & 25 December (Lunch & Dinner)
Time: 1130am to 2pm (Lunch) / 6pm to 945pm (Dinner)
Price: $88++ per person (Three-course Lunch) / $148++ per person (Five-course Dinner)

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.


Salt Grill and Sky Bar
ION Orchard
2 Orchard Turn
Singapore 238801
Tel: +65 65925118
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Nearest MRT: Orchard (NS Line)

Opening Hours:
Daily: 1130am - 11pm

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

The Carvery @ Park Hotel Alexandra - A Festive Forest Feast

To ring in the festive season, The Carvery at Park Hotel Alexandra rolls out a series of stellar eats as part of their Festive Forest Feast themed menu where diners can partake in yuletide feasting for the entire month of December, available from 5 December 2018 to 1 January 2019.

The indulgent meat buffet offers a scrumptious spread of seasonal goodies with quality roasts flavoured with aromatic herbs and spices, including the 'diamond of the earth' itself, black truffle, as well as other earthy bites come by way of a harvest bounty of root vegetables, fresh greens and fruits.
 

Dingley Dell Pork Rack 4.2/5

Known for its marbling and tender texture due to the special cereal-based diet feed and stress-free environment the Dingley Dell pig is reared in, the pork rack is brined with Chef's Ian secret recipe brining mix for 12 hours to tenderise the meat and enhance its flavours. It goes well with the house made pineapple sauce which provides a tangy flvour to the dish.

Whiskey-Aged US Angus Beef Prime Ribs 4.2/5

Considered as one of the most flavoursome cuts of beef, its Whiskey-Aged US Angus Beef Prime Ribs flaunts a fine-grained texture and generous marbling. The meat is dry-aged in house for 14 days by being wrapped in a cloth soaked in bourbon, before being slow roasted to a perfect medium rare doneness, boasting tenderness and succulence in each bite.

Spit-roasted Chicken with Truffle 4/5

Pre-soaked for up to 24 hours in a special brine full of fresh herbs and vegetables, the Spit-roasted Chicken with Truffle is further slathered with house-made truffle butter inside and out which imparts a distinct truffle aroma and retains the succulence of the meat at the same time.

Beef Wellington 3.8/5

The Beef Wellington features a hunk of fillet steak coated with duxelles before being wrapped in a golden crusty puff pastry and baked.

Balsamic Braised Beef Short Ribs 4/5

The hot food section features several other glorious dishes for the enjoyment of diners, which includes the Balsamic Braised Beef Short Ribs. Coated in a flavourful gravy, the beef short ribs boast a soft tender texture, which fell apart easily in the mouth.

Yorkshire Pudding 3.8/5

To soak up all the luscious drippings and gravy, the Yorkshire Pudding is a welcoming addition on the plate.

Raspberry & Lychee Trifle 4/5

In line with the forest feast theme, the Raspberry & Lychee Trifle features glorious layers of lychee and rose custard, vanilla sponge soaked with fruity kirsch liquer, crunchy hazelnut crumble, raspberry macaroons, berry compote and a generous toppings of fresh cream and berries.

The Forest Feast is available from 5 December 2018 to 1 January 2019. With a slew of exquisitely crafted festive delights to look forward to this Christmas season, some of the highlights on the Festive Carving Board includes the premium meats - Roasted Pork Knuckle, Whiskey-Aged US Angus Beef Prime Ribs, Spit-roasted Chicken with Truffle and Dingley Dell Pork Rack are available for weekend dinners only.

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 Carvery
Park Hotel Alexandra
323 Alexandra Road
Level 7
Singapore 159972
Tel: +65 68288880
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Nearest MRT: RedHill (EW Line), Queenstown (EW Line)

Opening Hours;
Daily: 12pm - 3pm, 6pm - 10pm

Direction:
1) Alight at Queenstown MRT station. Take Exit A. Walk to bus stop at Queenstown MRT station (Stop ID 11149). Take bus number 195. Alight 2 stops later. Walk towards Ikea, At Ikea, continuing walk to destination. Journey time about 8 minutes. [Map]

2) Alight at Redhill MRT station. Take Exit A. Walk to bus stop opposite Redhill MRT station (Stop ID 10201). Take bus number 33 or 120. Alight 4 stops later. Walk towards Ikea, At Ikea, continuing walk to destination. . Journey time 10 minutes. [Map]

Akira Back @ JW Marriott Hotel Singapore South Beach - More Reasons To Revisit With 6 New Defining Dishes

Akira Back at JW Marriott Hotel Singapore South Beach has recently revamped their menu, featuring six new dishes in addition to their signatures.

AB Pizza Tuna 3.5/5

AB Pizza Tuna ($26) is one of the mainstayers. With the crust about perhaps only 2mm, it is a bonus for those on a low-carb diet. As thin as the tuna slices might look, its luscious fatty texture tasted full in the mouth and even more so against its thin crisp crust. The tangy and creamy aioli brought this two ingredients in harmony but I thought less of it might be more ideal.

Soul Mate 4.2/5

I personally much prefer the Soul Mate ($36) which to me is like a Japanese style bruschetta. I'm not sure why the name, perhaps of the fact that the crunchy and sweet amaebi is just so compatible with the creamy and briny uni. This bite size bruschetta might be tiny but it tasted full and rich in the mouth. The savoury tosa jelly was an interesting key to elevate the profile of the dish.

Crispy Tofu 4/5

What was even more surprising, is this Crispy Tofu ($25). It islike a dry Agedashi Tofu but with skin twice the chewiness. It is very tasty with a thin layer of flavourful kochujang soy. There is also an interesting touch of finger lime for extra texture.

Roasted Mushroom 3.5/5

If you are not aware, Akira Back has a Vegetarian menu as well, offering dishes such as this Roasted Mushroom ($22). Nothing too dynamic but a crowd pleasing flavour of bulgogi that worked well with the earthy mushrooms. I like the hint of smokiness that came with it which made it quite addictive.

Yukhoe 3/5

Yukhoe ($45) is a sophisticated dish with “tajima” wagyu striploin, presented like Maki using nashi as the wrap. I believe I would have loved it should there be less of the sesame oil to mess with it.

48 Hrs “Sanchoku” Short Rib 4/5

There are reasons why 48 Hrs “Sanchoku” Short Rib ($48) is a long standing favourite. Rich but clean on the palate, all it needed was its own braising jus as accompaniment to bring out its profile.

Shisho Seabass 3/5

Simply lemongrass broth and shiso oroshi atop the fish, Shisho Seabass ($36) was a very elegant dish, be it its plating or taste. But if you are here at Akira Back, go for something that is more intriguing.

King Crab Fried Rice 4.2/5

King Crab Fried Rice ($19) was actually one of my favourite dishes of the evening. There is so much textural play and flavours to this dish - the chopped crunchy vegetables, grainy rice pearls, pulpy crab roes all act together to bring out the texture and sweetness of the king crab. If your appetite is somewhat affected by a long day, this would be the dish to go for. Simple but hundred percent comforting.

Christmas Bell 3.5/5

Dessert of the day was Christmas Bell, which is the special for this festive season. Break the bell to unravel the layers within - chocolaty in nature, with pineapple compote to balance the sweetness.

The new dishes still pretty much align with their identity, so if you are a fan of such modern Japanese cuisine with Korean accents, their new menu will entice you the same.

Photos and 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.

Akira Back
JW Marriott Singapore South Beach
30 Beach Road
Level B1M
Singapore 189763
Tel: +65 68181914
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Nearest MRT: Esplanade (CC Line)

Opening Hours:
Daily: 12pm - 3pm, 6pm - 1030pm

Direction: 
1) Alight at Esplanade MRT station. Take Exit F. Walk to destination. Journey time about 3 minutes. [Map]

The Botanic @ Raffles City Shopping Centre - Reincarnation Of Salt Tapas & Bar

The Botanic at Raffles City Shopping Centre is an reincarnation of Salt tapas & bar, with a new focus on plant-based dining and eco-conscious wines. Helming this new concept is Group Executive Chef Shannon Binnie, whose Australian culinary culture and travel experiences in Asia form the main forces behind the nature-inspired menu. Alongside free-range, organic meat and seafood offerings, there is an equivalent number of plant-based dishes with vegan, vegetarian and gluten-free plates.

The Botanic 2.5/5, Caffeine Fix 3/5, Guacamole 3/5

Our pre-meal drinks were The Botanic ($18) and Caffeine Fix ($22). Their signature The Botanic is concocted with house infused gin combined with lemongrass, fresh basil and lime juice. Shaken with egg white to give it its foamy body, instead of refreshing the palate, it was too raw for our liking. The latter was also rather average. Guacamole ($14) being our first starter was quite disappointing to see the creamy guacamole being spread thinly on the plate, as if to make up for the small portion.

Grilled Haloumi 3.8/5

Things started to pick up with our second appertiser, Grilled Haloumi ($22). Dust with sumac powder, the combination of its salty sweet taste and the tomato reminded me of the addictive Taiwanese cherry tomatoes stuffed with preserved plum in between. Unusual but the sweet and juicy watermelon worked harmoniously with the savoury haloumi.

Smoked Sambal Short Rib 4/5

Unforgettable was the Smoked Sambal Short Rib ($39) with flavours inspired by Chef Binnie’s travels to Indonesia but cooked with the classic American smokehouse techniques. What resulted was a smokey sweet meat that fell apart easily with a slight tug. The caramelised shallots elevated its smokey sweetness, which was balanced by the sharp horseradish and roasted padron peppers.

Grilled Cape Grim Pasture-fed Sirloin 3.5/5

I like the clean look of Grilled Cape Grim Pasture-fed Sirloin ($42). Meant to be gluten free, hence only roasted onion and slow cooked tomato are served as sides. The meat itself was flavorful but more of the chimichurri would make it even more enjoyable.

Baklava 3.8/5

Our desserts are quite different in terms of their origins but both were equally delightful. The Mediterranean Baklava ($14) stood out with the very distinctive fragrance and flavour of leatherwood honey, bringing me back to Tasmania instantly.

Chendol Pavlova 3.8/5

The Chendol Pavlova ($12) impressed me with its vegan version of an eggless meringue made from chickpeas with coconut cream, albeit a little too sweet. But the rest of the components were well put together to represent that authentic chendol flavour- the jackfruit granita, harum manis mango and salted gula melaka just shout chendol in every way.

Such focus on plant-based dining is not new but The Botanic's way of presentation is different. The dishes are not grouped under starters and mains but into four main category - Vegan, vegetarian, fish and meats. A huge deviation from Salt tapas & bar but hopefully you will enjoy it just as much.

Photos and 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.


The Botanic
Raffles City Shopping Centre
252 North Bridge Road
#01-22A
Singapore 179103
Tel: +65 68370995
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Nearest MRT: City Hall (EW Line, NS Line)

Opening Hours:
Daily: 12pm - 11pm

Direction:
1) Alight at City Hall MRT station. Take Exit A. Walk to destination. Journey time about 3 minutes. [Map]

Lucy Liu Kitchen & Bar @ Oliver Lane [Melbourne] - Skip The Long Queue At Chin Chin And Make A Detour For Some Pan Asian Flavours Sharing Plates

I frequent Melbourne at least 4 times a year but I seldom blog about the restaurants in Melbourne. As my trips were usually work related and I just want to grab something simple and go back to my hotel room to rest. During my latest visit to the city, since Maureen aka Miss Tam Chiak is in town, I decided to bring her to Lucy Liu Kitchen & Bar at Oliver Lane. I have enjoyed the food there when my colleague brought me there for dinner once.

Kingfish Sashimi 4.5/5

The cuisine at Lucy Liu Kitchen & Bar is inspired from Pan Asian flavours in the form of sharing plates. We started with the Kingfish Sashimi. The sashimi are topped with thai basil and toasted coconut. What makes the fish jump out of live is the green chilli sauce that is packed with depth and robust flavours. It hits the spot with the characteristic sweet, sour and spicy flavours in Thai cuisine.

Pan Fried Spinach & Water Chestnut Dumpling 3.8/5

Maureen and I have mixed opinion on the Pan Fried Spinach & Water Chestnut Dumpling. She likes the modern take with the Sichuan chilli oil which gives you a slight numbing mala kick. I like the interpretation bu I thought the dough was a bit too thick. A worthy note is that the dumplings are made freshly on order. We were seated at the bar counter and we can see the chef making batches after batches of dumplings right in our eyes.

Korean Fried Chicken Bun 4/5

Using the Chinese steamed bun, we tried both the Korean Fried Chicken Bun and Crispy Pork Bun. The korean fried chicken bun is sandwiched with tender chicken dressed in a spicy gochujang sauce while the crispy pork bun is paired with spicy kimchi & kewpie mayo. The bun is really soft and fluffy and it goes really well with the different fillings, elevated by the delicious sauces.

Crispy Pork Bun 3.5/5

If I am to pick a favourite I would probably go for the Korean Fried Chicken Bun over the Crispy Pork Bun. I find the crispy pork is too dry. It lacked that fatty texture underneath the crackling skin I was looking for.

Roasted Short Rib with Rendang Curry 4/5

For the big plate, we had the Roasted Short Rib with Rendang Curry. It comes with rice, achar and chilli sauce. The short rib is huge. It is cooked to a beautiful fork tender, which falls off the bone with ease.The rendang curry was creamy with a coconuty base. It is a well executed dish. However, I felt that the rempah lacks the fragrant that we get in Malaysia and Singapore. Maybe that is the acceptable standard in Melbourne.

Lucy Liu may ring a bell but the restaurant is not opened by the famous American actress that acted in Charle's Angle. If you are interested to know how the restaurant gets its name, you can find it on their website. If you are new to the restaurant, it offers set course menu as well as a la carte. Recommendation would be to go for about 3 to 4 small plates and a big plates to share.


Lucy Liu Kitchen & Bar
23 Oliver Lane
Melbourne VIC 3000
Australia
Tel: +613 96395777
Facebook
Website
[Map]

Opening Hours:
Daily: 11am - 11pm

Yuletide Celebrations At Mandarin Orchard Singapore

Round up your year 2018 with festive goodies from Mandarin Orchard Singapore. In Roast & Platters, choose from their signature items such as the Premium Honey-glazed Gammon Ham (Boneless $318 for 4.2-4.5kg/ Bone-in $415 for 6-7kg) to new debuts. From the Pastry Selection, besides their signature Valrhona Delicious Dulcey Yule Log ($80/kg), new flavours are out to pipe your interest.

Braised U.S Beef Short Rib 4.2/5

Debuting this year is this Braised U.S Beef Short Rib in Port Wine ($268 for 1.3-1.5kg). Tender and flavourful, and what's best to complement it other than a classic mashed potato which is already brilliantly incorporated into this item as the crust. Save you the hassle of ordering a side!

Roasted U.S Turkey 3/5

What forms a great centrepiece at your Christmas party would be a well roasted turkey. The Roasted U.S. Turkey ($218/6kg, $238/8kg) is available in 2 sizes, medium and large.

Roasted Iberico Pork Back 4.5/5

Seasoned with smoked paprika and Himalayan pink salt, this Roasted Iberico Pork Back ($188 for 1.5 - 1.8kg) may just send everyone at the table vying for extra. The balance of fats and meat makes it succulent with sweetness, with the right amount of seasoning to bring out its flavour.

Orange Miso-glazed Norwegian Salmon with Seafood Mousse 3/5

Alternative to all those meats would be this new item - Orange Miso-glazed Norwegian Salmon with Seafood Mousse ($188 2-2.5kg). I like how moist and almost buttery at some parts and would have been even tastier if the orange miso glaze can be stronger to complement its taste.

Apple and Coconut Yule Log ($80/kg) is a great sweet tiding to balance the tons of chocolates received from families, colleagues and friends. Retail collection of Festive Goodies starts from 23 November to 31 December 2018.

Christmas takeaway goodies by Mandarin Orchard Singapore are available from 23 November to 31 December 2018. For orders and enquiries, call +65 6831 6272/6320 or email festivedesk.orchard@meritushotels.com, or visit the Festive Booth located on Level 1 of the Hotel or Coffee & Crust located on Level 5. Mandarin Orchard Singapore Christmas Goodies Brochure is available here.

Photos and 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.


Mandarin Orchard Singapore
333 Orchard Road
Singapore 238867
Tel: +65 67374411
Facebook
Website
Nearest MRT: Somerset (NS Line)

Direction: 
1) Alight at Somerset MRT station. Take Exit B to Orchard Road. Head west or turn left on Orchard Road against the flow of traffic. Walk to destination. Journey time about 8 mins. [Map]