藝 yì by Jereme Leung @ Raffles Hotel Singapore - Refreshed Menu By MasterChef Jereme Leung with New Specialities

藝 yì by Jereme Leung at Raffles Hotel Singapore has recently launched a refreshed menu. Put together by MasterChef Jereme Leung and Executive Chef Yap Poh Weng, 藝 yì continues to bring to you Chinese provincial dishes with a touch of modern artistic flair whilst retaining traditional flavours and classic styles.

Deep-fried Marinated Pork Belly with Black Garlic 3.5/5

The evening started with a couple of Chef Jereme's drinking snacks. First was a bowl of moreish Deep-fried Marinated Pork Belly with Black Garlic. These golden morsels had a thin, puffed-up crisp exterior that remained crunchy even after sitting out for a while. The pork belly still retained that expected tenderness despite being thinly sliced.

Pan-fried Cuttlefish Cake on Quinoa 3.5/5

Pan-fried Cuttlefish Cake on Quinoa had an enjoyable bouncy texture. I love the accompanying Spicy Tangy Salsa had all the zest of a green Nam Jim.

Hokkaido Scallops 4.5/5, Deep-fried Shrimp Balls 4.5/5

Sliced South African Abalone & Vegetarian Abalone 4/5, Crispy Pork Belly 4/5

We had an appetiser sampler platter. Hokkaido Scallops on Cordyceps Flower & Spinach Rolls in spicy sesame sauce epitomise the chef's artistic approach to the cuisine. A cold dish from the Zhejiang coastal province, the Hokkaido scallop sits on a 'ying-yang' handmade rolls of cordyceps flowers and spinach. The same goes for the Sliced South African Abalone & Vegetarian Abalone. A combination of freshly sliced South African and vegetarian abalone presented elegantly in a cocktail glass, Chef's Sichuan green pepper dressing laced the dish with a fragrant and citrusy note.

Deep-fried Shrimp Balls

The Deep-fried Shrimp Ball surprised me with its lightness- its crisped exterior had an airy-like texture, with a delightfully juicy and well-seasoned shrimp mixture that paired well with cheddar cheese. The Crispy Pork Belly didn't disappoint with crackling skin and tender meat.

Iberico Pork Roll wrapped with Crispy Seaweed 4.5/5

Iberico Pork Roll wrapped with Crispy Seaweed with Pickled Sliced Green Mango & Homemade Specialty Sauce is prepared with a 10-hours of careful slow-cooking of the pork in Chef's homemade brine. Next, it is wrapped with a layer of seaweed and then fried. The savoury, crispy seaweed gave the juicy, tender meat a nice contrasting crunch, while the sweet Specialty Sauce that carried a bit of sourness cut the meat's richness.

Double Boiled Chicken Soup 4.5/5

The Double Boiled Chicken Soup was nourishing with Fish Maw, Bamboo Fungus and Matsutake Mushroom, and the warmed coconut elevated the soup with a comforting coconut aroma. The softened coconut made this light soup pretty hearty too.

Poached Rice 4.8/5

The Poached Rice with Assorted Seafood in Shrimp Broth was wholesome and delicious with succulent seafood, singing with umami-ness from flavours imparted by the rich shrimp broth.

Double-boiled Hokkaido Milk and Ginger Pudding 5/5

Steamed Red Dates & Coconut Cake 5/5

The desserts are the highlights for me, especially the Double-boiled Hokkaido Milk and Ginger Pudding with Butterfly Pea Bird's Nest. It was mellow sweet, soft and soul comforting. The Steamed Red Dates & Coconut Cake was just as marvellous with its chewy texture and well-balanced sweetness.

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.


藝 Yi By Jereme Leung
Raffles Arcade
328 North Bridge Road
Singapore 188719
Tel: +65 63371886
Facebook
Website
Nearest MRT: City Hall (EW Line, NS Line)

Opening Hours:
Daily: 1130am - 2pm, 6pm - 930pm

Direction:
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]

Tai Er Chinese Sauerkraut Fish @ Jewel Changi Airport - Popular Chinese Restaurant In China With Nearly 300 Stores Opens In Singapore

Popular Tai Er Chinese Sauerkraut Fish, with nearly 300 stores in China, has opened its first outlet in Singapore at Changi Jewel Singapore. The restaurant is known for its Chinese Sauerkraut Fish seeing daily queues at the stores to savour the fish fillets in a spicy and sour broth.

Chinese Sauerkraut Fish 4.5/5

The Chinese Sauerkraut Fish ($48/$68/$88) comes in a huge plate with the tender fish slices swimming in a pool of soup, brimming with red chillis, Sichuan peppercorn and pickled cabbage. If I am not wrong, they use tilapia fish for the dish. The combination of mala, spicy and sour flavours is super shiok. I can understand why it is so popular in China now.

Poached Sliced Beef in Hot Chilli Oil 4.8/5

Another crowd favourite is the Poached Sliced Beef in Hot Chilli Oil ($26). The beef slices are incredibly tender. The star has to be the aromatic hot and spicy broth accentuating the full enjoyment. I feel the flavours are well balanced for Singapore's palate, neither too spicy nor mala. The dish is seriously one of the best interpretations of the classic Sichuan dish I have eaten for a long while.

Abalone and Shrimp in Spicy Sauce 4/5

The Abalone and Shrimp in Spicy Sauce ($12) is a delightful starter to whet up your appetite. However, I probably save my calories for the other star dishes on the menu, such as the Chinese Sauerkraut Fish and Poached Sliced Beef in Hot Chilli.

Fried Crispy Prawn Topped with Mustard 4/5

Not everything on the menu is spicy. There are also non-spicy dishes such as the Fried Crispy Prawn Topped with Mustard ($13). Coated in a light batter, it gives the crunchy prawn a crispy exterior coat paired with a sweet mustard sauce.

Seaweed Roll with Salted Egg Yolk 2.5/5

Exclusively for the Singapore outlet is the Seaweed Roll with Salted Egg Yolk ($6). I find it disappointing for an exclusive dish. It felt half-hearted by putting together a few pieces of seaweed cracker and drizzled it with salted egg yolk sauce.

Egg Coated Glutinous Rice Rolls with Brown Sugar 4.8/5

Another beautiful dish we enjoyed is the Egg Coated Glutinous Rice with Brown Sugar ($10). The texture is like mochi, soft and chewy paired with sweet brown sugar dip. It is so good.

Ice Jelly with Coconut Milk 4/5

Sichuan Pepper Milk Tea and Lemon Tea With Passionfruit Juice

If you find the food is too hot to handle, don't worry. You can cool off with some cold beverages and desserts such as the Ice Jelly with Coconut Milk ($3), Sichuan Pepper Milk Tea ($5) and Lemon Tea With Passionfruit Juice ($5).

I have enjoyed the food at Tai Er Chinese Sauerkraut. I will be back again to check out the rest of the menu. Please note that they do not accept walk-in. You have to make reservation via their facebook page or WeChat. For the first-timer, the must-try items are Chinese Sauerkraut Fish, Poached Sliced Beef in Hot Chilli Oil and Egg Coated Glutinous Rice Rolls with Brown Sugar.

Note: This is an invited tasting.


Tai Er Chinese Sauerkraut Fish
Jewel Changi Airport
80 Airport Boulevard
#03-208
Singapore 819642
Facebook
Website
Nearest MRT: Changi Airport (EW Line)

Opening Hours:
Daily: 1130am - 2pm, 5pm - 9pm

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

Lawry’s The Prime Rib Singapore @ Mandarin Gallery - Celebrate Love And Romance This Valentine’s Day With Exclusive 7-Course Menu

Impress your loved ones with an exceptional dining experience at Lawry’s The Prime Rib, as they have created a magnificent 7-course menu to celebrate the most romantic day of the year. Available only on 14 February 2021 (for dinner at 4pm onwards), it is priced at $189 per pax and includes a special bottle of Piccini Prosecco, with a pronounced aroma of wisteria in bloom and acacia flower, for takeaway with every pair of set menus enjoyed.

Jumbo Shrimp 3.8/5

We were greeted upon arrival with an amuse-bouche of tender Jumbo Shrimp with a sweet-tangy homemade salsa sauce.

Japanese Octopus Salad 3.8/5

This is followed by a romantic orchard of Japanese Octopus Salad, which consists of grilled sliced pieces of Japanese octopus, beetroot puree and fresh fruits embedded in a young mesclun salad tossed with extra virgin oil, and drizzled with balsamic reduction.

Chicken Consommé 4/5

The Chicken Consommé features bacon-wrapped chicken pieces with mushroom cheese fillings in a clear, fragrant Chicken Consommé that is packed full of savoury flavours.

Caprese Salad with Balsamic Glaze 3.8/5

Next, we had the Caprese Salad with Balsamic Glaze. A sweet fruity combination of sliced peach, tomatoes and sliced mozzarella cheese, drizzled with balsamic reduction and extra virgin olive oil.

Palate Cleanser

We had the palate cleanser of tangy lime sorbet and limoncello before moving on to the mains.

Signature Roasted USDA Prime Rib of Beef 4.2/5

For each set menu, diners can choose between the Signature Roasted USDA Prime Rib of Beef or the Goose Foie Gras with Chicken Stew. For the former, it comes in a 150g of signature USDA Prime Rib of Beef that is carved and served with US Idaho mashed potatoes. Yorkshire pudding, whipped cream horseradish and a choice of creamed corn, creamed spinach or buttered peas.

Goose Foie Gras with Chicken Stew 4/5

An alternative main is the Goose Foie Gras with Chicken Stew, which features a soft and tender pan-seared goose foie gras with a savoury chicken stew, served with poached egg, seasonal vegetables and US Idaho mashed potatoes.

Strawberry Yuzu Mousse Sweetheart Cake 4.2/5, Red Velvet Valentine's Cake 4/5

Round off the course meal on a sweet note with the Strawberry Yuzu Mousse Sweetheart Cake - a decadent white chocolate strawberry mousse with a soft fruity yuzu coulis, and topped with pink chocolate glaze, or the Red Velvet Valentine's Cake, which is a lovely heart-shaped moist red velvet cake, lightly frosted with cream cheese filling.

Cupid's Arrow 4/5, Steady on the First Date 4/5

Add on to the evening of romance with an ala carte order of some sexy cocktail. The Cupid's Arrow and Steady on the First Date cocktails have been specially concocted for a real splash to the evening and to have you and your Valentine floating on cloud nine.

To indulge in a night of resplendent romance, tables are available for booking at 68363333 or reservations@lawrys.com.sg.

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.


Lawry's The Prime Rib Singapore
Mandarin Gallery
333A Orchard Road
#04-01/31
Singapore 238897
Facebook
Website
Nearest MRT: Somerset (NS Line)

Opening Hours:
Mon-Wed: 1130am - 10pm
Thu-Sat: 1130am - 1130pm
Sun: 1130am - 12am

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]

Luke's Lobster @ Isetan Scotts - Marks The Brand's First Foray Into Southeast Asia

The long wait for New York-based restaurant - Luke's Lobster, famed worldwide for its Maine-style lobster rolls is finally over with it anticipated opening in Isetan Scotts Singapore on 23 September 2020, 1pm. It will be the brand's first foray into Southeast Asia.

Lobster Roll 4/5

For a start, Luke's Lobster is offering 3 different rolls on the menu - Lobster Roll ($25.50), Crab Roll ($23.50) and Shrimp Roll ($21.50). I have not tried their rolls before; hence I could not compare whether it tastes the same as the other overseas outlets. Checking with my friends that had tried their rolls before, the feedback is it tastes the same.

Crab Roll 4.2/5

The rolls come with seafood served chilled atop a buttered, griddled split-top bun with a swipe of mayo, a dash of lemon butter and a sprinkle of the brand's secret seasoning. If I compare it to Burger & Lobster, I find the bun is less buttery and oily. The texture is crispier, more like a toasty. I am not saying it is not good. I enjoyed it. It is up to the individual, just like how different people like their burger.

Shrimp Roll 3/5

Among the 3 rolls, surprisingly my favourite goes to the Crab Roll. I enjoyed how the sweetness of the crab meat coming through the buttery bun. Followed by the Lobster Roll. As for the shrimp, I didn't quite enjoy it there is still saltiness to it like it has been soaked in saltwater.

For those that can't decide what to get, you can go for Luke's Trio ($33.50) which consists of half portion each of the three rolls. A sample platter for you to decide which you really like and you can get the full portion in your next visit. To complete the meal, you can add either the Clam Chowder Soup ($11.50) or Lobster Bisque ($12.90).

To be launch at a later date is the Grilled Cheese Toast with either Lobster or Crab meat. It has a crispier bite compare to the roll. Some of us felt that the strongly flavoured cheese used kind of covers the sweetness of the lobster meat. It fares better with crab meat toasty though as it is sweeter.

To avoid snaking queue for its opening on 23 September 2020 at 1pm, you can pre-order online for takeaway through https://www.lukeslobster.sg from 17 September 2020, 12pm. The restaurant will also be rolling out island-wide delivery and third-party food delivery aggregators in phrases.

Note: This is an invited tasting.


Luke's Lobster
Isetan Scotts, Shaw House
350 Orchard Road
#01-K4
Singapore 238868
Tel: +65 65927642
Facebook
Website
Nearest MRT: Orchard (NS Line)

Opening Hours:
Daily: 10am - 9pm

Direction: 
1) Alight at Orchard MRT station. Take Exit A. Take the underpass to Isetan Scotts. Journey time around 5 minutes. [Map]

Zorba The Greek Taverna @ River Valley Road - Presents A Classic Hellenic Dining Experience By The Singapore River

Zorba The Greek Taverna located along the waterfront of Singapore River in Clarke Quay is a modern Greek eatery. The restaurant offers scenic river views from its tranquil location, and a classic Hellenic dining experience with a slew of authentic dishes from appetisers, pristine seafood, meats and desserts. Rooted in Greek heritage and culture, Zorba uses only the freshest of traditional ingredients sourced directly from Greek suppliers. Its interiors are primarily inspired by the charming architecture of the Santorini island, decorated in white and blue hues, which made you feel like as if you're dining in Greece. Perfect for those seeking respite from the hustle and bustle of the city.

Dips Platter 4/5

We started off the meal with their Dips Platter ($28) which consists of a huge platter selection of dips including 5 homemade dips - the Tzatziki Salad dip, Taramosalata dip, Hummus dip, Tirokafteri dip, and Paprika dip. Served with soft and fluffy pita bread, perfect for pairing with the different flavorous sauces.

Chef Salad 3.8/5

The Chef Salad ($20) was a refreshing vegetarian dish filled with avocado, cucumber, orange, lettuce, quinoa, red onion, sliced almonds, sundried tomatoes pressed into a patty shape, and dressed in a fragrant balsamic lemon dressing.

Lamb Kleftiko 4.5/5

Zorba's take on the oldest Greek speciality - the Lamb Kleftiko ($36) is perfect for meat lovers. The traditional dish comprises of the finest New Zealand lamb, marinated in Mediterranean herbs, vegetables, garlic and lemon juice for many hours and slow-roasted till fork-tender. The succulent lamb chunks just fell off the bones readily. Complete with a side of crispy oven-roasted potatoes.

Garides Saganaki 3.5/5

The Garides Saganaki ($28) showcases a homegrown Greek shrimp recipe which is prepared in two-handled heavy-bottomed frying pan called 'Saganaki'. It features pan-fried jumbo prawns sauteed in olive oil, deglazed with ouzo and spicy tomato, garlic, shallots, and feta cheese. We felt the tomato sauce base lacked the spiciness and robustness in it, but the addition of feta cheese was a brilliant touch and adds a satisfying creamy texture to the sweet tomato sauce.

Greek Baklava 3.8/5

End the meal on a sweet note with the Greek Baklava ($12) - the dessert is stacked with layers of crispy, flaky pastry made of layers of filo and filled with crunchy nuts, held together with honey syrup. If you're a fan of nuts, you'd definitely love this dish.

Secret Garden 4.2/5, Popcorn Colada 4/5

Round up the night with some drinks from their bar, Yin which was located just right opposite the restaurant. For something lighter and sweeter, go for the Secret Garden ($21). We loved the concoction of floral gin with elderflower liqueur, chrysanthemum tea, honeycomb syrup, and lemon juice, topped with egg white foam. As for the Popcorn Colada ($21), it boasts a unique combination of popcorn syrup with bourbon, salted caramel sauce, pina colada mix and pineapple juice.

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.


Zorba The Greek Taverna
The Riverhouse
3A River Valley Road
#01-02
Singapore 179020
Tel: +65 85581704
Facebook
Nearest MRT: Fort Canning (DT Line), Clarke Quay (NE Line)

Opening Hours:
Mon-Sat: 6pm - 12midnight
(Closed on Sun)

Direction: 
1) Alight at Fort Canning MRT Station. Take Exit A. Turn right and down River Valley Road. Turn right onto Tan Tye Place. Walk to the end of the road. Turn left onto Clark Quay. Walk to destination. Journey time bout 5 minutes. [Map]

2) Alight at Clarke Quay MRT station. Take Exit C or G. Walk to the riverfront. Turn left and walk down the river. Cross the bridge. Walk to destination. Journey time about 5 minutes.  [Map]

Social Place (唐宫小聚) @ Forum The Shopping Mall - Classic Chinese Dishes With New-Age Twist

Established in Hong Kong in 2014, Social Place (唐宫小聚) has recently launched its first outlet in Singapore at Forum The Shopping Mall. While its contemporary Chinese cuisine is the main drawn, Social Place is also known for its retro-chic interior, where a ping pong table is being set up within the restaurant that serves as both an iconic feature of the brand and a dining table. And you will see, as you make your way around the restaurant, Social Place Singapore brings that chic personality even further by installing a glossy feature wall made out of mahjong tiles.

Sweet & Sour Pork on Ice 4/5

On the menu are classic Chinese dishes with a new-age twist. Be it mains or dim sum, expect them to take on a new personality. Sweet & Sour Pork on Ice ($24.80) is a combination that sounds very odd, but you will be surprised by the end product. The sweet sauce glaze, when in contact with ice, crystallises and keeps the battered pork crisp without turning the inside of the meat cold. The pork was still succulent when I bite into it. The pineapple chunks in the sauce provide the sourness, while melons and blueberries lend some refreshing sweetness. As the ice melted, there wasn't a pool of saucy mess. Instead, the sweet and sour glaze hardened into a coat, and the candied pork just got tastier.

Seafood Crackling Rice Soup 4.5/5

The Seafood Crackling Rice Soup ($24.80) was the most comforting and nourishing rice soup I had till date. Prepared by simmering crab and prawn shells for several hours, the seafood broth is the essence of the dish. The use of Jasmine rice, Orzo pasta and diced scallops provide a range of textures in every bite. But what brings the texture and flavour up a notch is the addition of the crispy rice grains at the end, that sizzle releases flavours into the hot broth.

Wagyu Char Siu 4/5

A luxurious version of Cantonese roast meats, Wagyu Char Siu ($28) replaces pork with beef which was marinated with a soy-based sauce, then grilled, before finishing it off with black pepper. Evenly cooked, each slice of the char siu was mouth-filling, with flavours developing slowly as the fats dissolved readily in my mouth.

Roasted Quail 3.8/5

Roasted Quail ($9.90/quail) is prepared by braising the bird in a proprietary concoction infused with more than ten different spices and herbs. The bird was roasted to a beautiful and enticing golden brown, and those crispy wings are definitely something to be savoured upon slowly. You really don't need any sauce to go along with it as the skin itself is flavourful and the meat somewhat moist as well. If this is your first encounter with a quail, it won't be your last.

Eggs (Ain’t) That Simple 3/5

Social Place teases your mind with Eggs (Ain’t) That Simple 辣子鸡 ($22.80) - A platter of fiery Sichuan chicken served with two portions of chilled mango pudding disguised as ‘yolks’ nestled within eggshells. Besides the appealing presentation, the contrast between the spicy and sweet, hot and cold elements of the dish changes the experience of enjoying a typical dish.

Baby Cabbage in Soya Milk 2.8/5

Baby Cabbage in Soya Milk ($16.80) features young cabbage greens stewed in soya milk. The overall taste is on the sweeter side. Perhaps some minced garlic may be useful to add a punch of flavours.

Cold Foie Gras in Special Fermented Rice Wine 4.5/5

There is also a wide selection of cold dishes to choose from. My favourite, to my surprise, is the Cold Foie Gras in Special Fermented Rice Wine ($16.80). Instead of serving it as a whole, the foie gras became slices of buttery goodness. Like butter being soaked in ice water, the low temperature helped to keep its fats in shape, and the melt-in-your-mouth sensation was accentuated in each slice. The rice wine helps to cut the richness of the foie gras, and its sweetness complements its livery taste.

Shrimps in Chinese Wine 4.2/5

Shrimps in Chinese Wine ($16.80) may seem like any other similar shrimps in wine dishes, but the addition of Sichuan pepper into the Hua Diao wine laced the succulent shrimps with another dimension of aromatic spiciness.

Charcoal Custard Bun 4/5

Visually stunning with strokes of gold brushed against the coal-black skin, the Charcoal Custard Bun ($8.80) here was pillowy and really had that 'bursting' effect as I tore the dough apart! The custard filling had a right balance of sweetness and savouriness, and its consistency was good as well.

Truffle Shiitake Buns 3/5

A more common find would be the Truffle Shiitake Buns ($6.80). The dough was quite fluffy, and I appreciate that the truffle oil wasn't too overwhelming.

Deep-Fried Lobster Glutinous Puffs 3/5

Deep-Fried Lobster Glutinous Puffs ($7.80) are Mangosteen-shaped treats made with glutinous dough, and within is a savoury filling of crab meat which was cooked in lobster broth. Even though the filling was not lobster meat, which many may be in doubt, the crustacean flavour was strong, and the mochi-like exterior was a joy to munch on.

Small Pig Pudding 3/5

We ended our dinner with a cute custard-based Small Pig Pudding ($6.80 per piece) served with coconut milk. What I appreciate about Social Place is that contemporary Chinese cuisine here is not just about using ingredients that are currently in trend, but it is also about changing the entire execution, interacting with all of our senses.

Written and photography 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.


Social Place
Forum The Shopping Mall
583 Orchard Road
#01-22
Singapore 238884
Tel:+65 88702288
Facebook
Website
Nearest MRT: Orchard (NS Line)

Opening Hours:
Mon-Sun: 1130am – 230pm, 6pm – 10pm

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. Walk down Orchard Road to destination. Journey time about 12 minutes. [Map]