Showing posts with label Singapore Restaurant Week. Show all posts
Showing posts with label Singapore Restaurant Week. Show all posts

Sunday, September 14, 2014

Singapore Restaurant Week 2014


Singapore Restaurant Week is back again with its 9th edition this October from 25 October to 2 November 2014. A new addition this year is the introduction of the Kids Restaurant Week for the very first time on the weekend of 18 and 19 October 2014. Similar to the Singapore Restaurant Week's format, children will dine in style with a host of three course kid's menus specially designed to tantalise their tastebuds. Accompanying adults can taste the Restaurant Week Menu when dining with their children at the participating restaurants one week before the Singapore Restaurant Week or order a la carte.


Giving us a glimpse of this year Singapore Restaurant Week, I was hosted by Dining City in a mystery food trail where we visited 3 different restaurants participating this year with each restaurant servicing us a course out of the 3-course menu concept of restaurant week.

Our first stop is D'Bell where we started with our appetizer. D'Bell is not foreign to me as I have just recently reviewed the place. I had the Mixed Platter which considers of Tandoori Chicken Tikka, Tawa Wall Fish and Masala Aloo Tikki. I have enjoyed my previous visit and I am glad that the food is still as good.


We were chauffeured in style in Audi to our next stop at Wooloomooloo Steakhouse for our Mains. I was given a choice between Barramundi and Australian Rib Eye. Of course I went of the Australian rib eye since we were at a steakhouse. Known for their steak, it definitely lived up to its reputation.


The last stop at Olivia Cassivelaun Fancourt or OCF is where I most looked forward to as I have yet to visit the restaurant. The last stop is also the dessert course to wrap up the food trail on a sweet ending. We were servd Le Chocolat et Le Cafe which has several components such as whipped chocolate ganache, coffee crumble, expresso sorbet and hot moka. Love the play of chocolate. It was heavenly.


During Singapore Restaurant Week, all participating restaurants will offer exclusive three-course menus for lunch and dinner priced at $25++ and $35++ respectively. Please note that Dining City star awarded restaurants will charge a supplement of $15++ for lunch and $20++ for dinner. A list of Dining City star awarded restaurants can be found on

All bookings can be made online at, a dedicated website with unique technology for online and real time reservations. Priority bookings will be offered to Amercian Express International Card Members from 22 September 2014. This is applicable to all American Express Cards issued directly by American Express International Inc. in Singapore (excluding American Express Corporate Cards and issued by DBS, UOB, Citibank and EZ-Link Pte Ltd). Subscribers to the Dining City SG newsletter will enjoy advance bookings from 26 September 2014. Booking for public will be open from 27 September 2014.

Thursday, August 22, 2013

Singapore Restaurant Week October 2013


The bi-annual gourmet event Singapore Restaurant Week organised by DiningCity is back in its 7th edition from 7 to 13 October 2013. For this edition, a healthy gourmet options will be available for health conscious food lovers. In addition, new dining experience and establishment such as Oca Grassa, Blue Bali on Cluny, East8, Fern & Kiwi Bar & Eatery, Hashi and Prive Grill will be joining Singapore Restaurant Week October 2013 for the first time.


Restaurant Week concept comes with a 3 course meal at participating top restaurants. Embarking on an exclusive Tasting Trail to get a taste of what Restaurant Week is all about, our first stop is at Taratata Bistrot at Keong Saik Road helmed by Chef Bertrand Raguin and Chef Philippe Nouzillate who prepared our starter. Starter was Cassolette d'Escargot aux Champignons et Concassee de Tomate, oven baked cocottee of escargots with mushrooms and tomato concasse.



Moving on from French to Italian, our 2nd stop brought us to Latteria Mozzarella Bar at Duxton Hill. The trendy casual dining trattoria is helmed by Chef Beppe de Vito. We were treated to the mains that will be featured on the restaurant week's menu, Grilled Halibut with Saffron Potato and Lobster Sauce and Suckling Pig Porchetta with Peaches and Salmoriglio.


The last course of the tasting trail which is dessert brought us to Hashi Japanese Restaurant which is helmed by Tadashi Takahashi. We were very privilege to have the Wagashi that is flown daily from Ganyuudou, Shizuoka to Hashi which is a traditional handcrafted sweets and desserts for 5 generations since the Meiji era, 1868, inheriting the craftmanship from generation to generation. 5th generation Master Wagashi Chef Hiromori Uchida keeps the tradition of handcrafting to shape the mochi (finely milled flour) into flowers, such as cherry blossom, chrysanthemum, lily of the valley, and peony.

Booking online will start from 11th September 2013 at American Express Cardmembers^ enjoy exclusive priority booking privileges from 4 September 2013 before booking is open to the public.

^Applicable to all American Express Cards issued directly by American Express International Inc. in Singapore (excluding American Express Corporate Cards and American Express Cards issued by DBS, UOB and EZ Link Pte Ltd)

Sunday, April 14, 2013

Gunther's French Modern Cuisine @ Purvis Street


I didn't plan to make any reservation for this year Restaurant Week March 2013 since I felt most of the food offered in Restaurant Week were compromised. So how did I end up at Gunther's French Modern Cuisine? If I remembered correctly, it all started with Daniel tweeting his restaurant week's experience at Gunther's French Modern Cuisine. That started a chain of conversations on Twitter with some friends and eventually we ended up making reservation for a weekday lunch with Charleen, Nicole and Kimberley.

Carpaccio Wagyu Beef 4.5/5

For the starter, I went for the Carpaccio Wagyu Beef in Tartate Style. The thinly sliced beautiful marbled wagyu beef was topped with a medley of flavours that accentuated the sweetness of the beef.

Cold Angel Hair Pasta 4.8/5

The rest of the group went for the Cold Angel Hair Pasta which was a rendition of their signature Cold Angel Hair Pasta with Oscietra Caviar served on a cold plate. The cold plate simply shows the details the chef has put into his dish. Even without the caviar which was substituted with tomato, mozzarella and ham, it was nothing shy of excellent.

Pan-Roasted Foie Gras 4.5/5

For an additional $15, we ordered the Pan Roasted Foie Gras which was topped with almond bits. The crunchy almond bits not only given the foie gras a nice contrast in texture, it also given it a nutty flavour that lifted the whole enjoyment of the delicacy.

Pork Ribs in Provencale Style 4.8/5

Moving on to the main, this is the most awesome pork ribs that I have ever had for a long while. The Pork Ribs done in Provencale Style was so tender and full of flavours that the huge slab itself was not enough. I can simply go for another piece.

Grilled Brittany Cod Fish, Couscous of Vegetables 4/5

For the other main, the Grilled Brittany Cod Fish with Couscous of Vegetables was subtle and milder in taste compare to the bold flavours of the pork ribs. The delicately cooked piece of cod fish was moist and came with a hint of smokiness.

English Breakfast Tea Bavarois 4/5

For the dessert, we were not given a choice and was served the English Breakfast Tea Bavarois. The flavourful custard set with gelatine has a nice lingering tea taste that was complemented by the salty caramel and lemongrass infused sauce.

Petit Fours 3.8/5

For the Petit Fours, we were served Almond Cracker, Madeleine and Dark Chocolate Praline. Pardon my ignorance but I was a bit puzzled, there was only 3 items on the plate right? Paired with my coffee, it was nevertheless a simple yet perfect end to a memorable lunch.

I have to admit I am impressed with the food at Gunther's French Modern Cuisine. Ranked 43 in the inaugural Asia's 50 Best Restaurants 2013, awarded "Restaurant of the Year" at the World Gourmet Summit 2012, San Pellegrino World's Best 100 Restaurants 2010 at number 84 as well as retaining its position as Asia's Top 20 Finest Restaurants in the Miele Guide from 2008 awards. It definitely deserved all the titles lead my the culinary skill of Chef Gunther Hubrechsen.

Gunther's French Modern Cuisine
36 Purvis Street
Singapore 188613
Tel: +65 63388955
Nearest MRT: Bugis (EW Line, DT Line)

Opening Hours:
Mon-Sat: 12pm - 230pm, 630pm - 1030pm
(Closed on Sun)

1) Alight at Bugis MRT station. Take Exit C. Walk to National Library Building (NLB) along North Bridge Road. At NLB, cross the road at the traffic junction of North Bridge Road and Middle Road. Walk further down North Bridge Road and turn left into Purvis Street. Journey time about 8 minutes.

Tuesday, September 4, 2012

Singapore Restaurant Week October 2012


Singapore Restaurant Week returns in October 2012!!! Singapore Restaurant Week is back from 7 to 14 October 2012 with an extensive list of quality restaurants. Organised by and presented by American Express, this popular week long gastronomic affair has attracted an impressive list of retaurants in Singapore.

Booking at will open to the public on 12 September 2012 when the fastest fingers will secure coveted tables at some of the Lion City's top eateries. Food lovers can also look forward to dining at new exciting establishments.


How Singapore Restaurant Week works?

During Singapore Restaurant Week, all participating restaurants will offer exclusive three-course menus for lunch and for dinner priced at $25*+++ and $35*+++ respectiviely.

All bookings can be made online from 12 September 2012 at, a delicated website for online and real-time reservations.

*Please note that DiningCity Star-Awarded restaurants charge a supplement of $15 for lunch and $20 for dnner.

Amercian Express Priority Booking Privileges

Amercian Express, being the presenting partner for the fifth edition of Singapore Restaurant Week, will offer Amercian Express Cardmembers^ exclusive booking privileges from 5 September 2012 to reserve seats at their selected restaurants before everyone else.

^Applicable to all Amercian Express Cards issued by Amercian Express International, Inc in Singapore (excluding Amercian Express cards issued by DBS and UOB)

Dedicated BMW Day

As a co-sponsor of Singapore Restaurant Week, BMW Asia dedicates 7 October 2012 (Sunday) exclusively to BMW owners. BMW owners can also make bookings for other days of that week but this will be subject to availability. Newsletter Subscribers Booking Privileges

Subscribers to newsletter will also enjoy advance booking from 10 September 2012. To sign up for the newsletter, simply log on to


I was invited to the Media Preview of Singapore Restaurant Week 2012 on 28 August 2012. We embarked on a media tasting trail visiting 3 participating restaurants as we zipped around the city in a fun food trail by BMW cars to taste 3 different courses. Each course was also paired with wine selection from Wine Universe ( )

Three Tastes of Salmon

Our first stop was at One Rochester at Rochester Park. Chef Sam Neoh has prepared for us a starter that showcased thress tastes of salmon. We have Salmon Tartare, Homemade Cured Salmon and Confit Salmon, petite salad. The trio of salmon was delicate and exquisite.

Chef Sam Neoh helms the culinary teams under the direction of 1-Rochester Group Executive Chef Christopher Millar, providing creative directions for cuisine served at both multi-awarded establishments, One Rochester and 1-TwentySix.



The hosts were lips tighted not revealing our next location as the guests were zipped in a line of 10 BMW cars to our next location under the city lights. Can you guess where we go? Our entrance is greeted by an art gallery before we took the lift to level 55. Yes, many of you may have guessed it. Our second location was Salt Grill & Sky Bar at ION.

Red Wine Poached Barramundi

At Salt Grill & Sky Bar, Chef Shannon Binnie has prepared for us the main course, Red Wine Poached Barramundi with cauliflower puree and nashi pear. The beautiful cooked fish was moist and I enjoyed the choice of nashi pear giving the dish a refreshing texture. Worth raving was the cauliflower puree which had an extrememly smooth consistency.

Chef Shannon Binnie has worked with Luke Mangan for over 15 years. At 17, he first joined Bistro CBD, Sydney where Luke was then its Executive Chef. In 2000, Shannon moved into a Chef De Partie position at Luke's own Sydney restaurant, Salt, and in 2006 became the Sous Chef at glass brasserie. He was the Executive Chef of award winning Salt Tokyo for 4 years before his current position as Executive Chef at Salt Grill, Singapore.


Our third and last stop is at Equinox Restaurant, Swissotel Hotel level 69. I understand we were supposed to dine at the heli pad but due to the weather condition plan B was activated to dine in the private room. Nevertheless, the private room still offers excellent and beautiful view of the skyline of Singapore.

Trio of Dessert

At Equinox Restaurant, Chef Lee Bennett has prepared a trio of dessert for us. We wrapped up the evening with 3 beautiful desserts, Passionfruit Banana Cremeux with exotic mango sorbet, Grand Cru Chocolate Hazelnut Crunch with madagascan vanilla ice cream and Poire William Caramel Creme Brulee.

Chef Lee Bennett all-time youngest winner of the prestigious Craft Guild of Chefs' 'Restaruant Chef  of the Year' award and Chef de Cuisine of the iconic Equinox Restaurant. Chef Lee Bennett presents signature creations from a menu highlighting modern cuisine with European accent that pays homeage to traditional values in relaxed, modern and stylish surroundings.

Restaurant Week EDM 2012

From the previous Singapore Restaurant Week, we understand that seats at these fine dining and middle-market restaurants are greatly sought after. I understand from the organisers that a lot of people made numerous bookings and no show rate is the highest in Singapore. It caused inconvenience to the restaurants and by doing that you may unintentionally took up the seats of your friend.

I think it is the courtesy of us to call up the restaurant if we can't make it. In doing so, the restaurant can free up the seats for others. For the upcoming event, I understand will implement some new measures to lower the no show rate. On top of that, they will also update on their twitter account ( ) whenever seats are freed up from booking cancellation.

Thanks to and Sixth Sense Communications & PR Consultancy for the invitation.